July 2013

Food Technology Magazine
July 2013

Features

  • Foodservice Adapts to the ‘New Normal’
    Kelly Hensel
    As the economy slowly recovers, foodservice operators address the challenge of getting consumers to open their wallets by adding value through customization, local and fresh ingredients, and bolder flavors.
  • Demographic Redirection
    A. Elizabeth Sloan
    Gourmet mini-meals, specialty nutritional ingredients, and healthy fast food are among the product development opportunities available to food and beverage makers seeking to satisfy evolving generational food preferences.
  • Delivering Healthy and Affordable Whole Grain Foods
    Leonard F. Marquart, Satya S. Jonnalagadda, B. Jan-Willem van Klinken, Roger Clemens, Gary Jensen, Elizabeth Arndt, and Densie Webb
    How can the food industry produce whole grain products that consumers will eat?

Columns

PRESIDENT’S MESSAGE
John Ruff
One Food Scientist Can Make a Difference
GLOBAL INSIGHTS
Karen Nachay
Insects as a Sustainable, Nutritional Food Source
FOOD, MEDICINE & HEALTH
Roger Clemens
Needs of Transplant Patients Challenge Food Professionals
INGREDIENTS
Donald E. Pszczola
A First Time for Everything
NUTRACEUTICALS
Linda Milo Ohr
Awake, Alert, and Energized
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Almonds & Walnuts: Shaking Out Quality
PROCESSING
J. Peter Clark
Membranes, Microfiltration, Microsieves, and More
PACKAGING
Aaron L. Brody
And the Winner Is … The Year’s Best Food Packaging
PERSPECTIVE
Morton Satin
Recognizing Industry’s Role in Protecting Public Health
CLASSIFIED MARKETPLACE
Food Technology Staff
Positions Available, Recruitment & Placement, Product & Services

Featured Links



Search Food Technology Magazine

Recent Issues

  • December 2015
    What’s Cooking in the Kitchen of the Future
    Interconnected smart appliances, 3-D printers, and touchscreen controls are just a few of the technological tools that the next generation of home cooks will use to simplify food preparation, create customized meal solutions, and produce far less waste.
  • November 2015
    Gluten-Free Without the Sacrifice
    More consumers are encouraged by medical conditions or lifestyle choices to eliminate gluten from their diet. Formulators are responding by turning to a plethora of ingredients to produce tasty gluten-free items throughout the supermarket.
  • October 2015
    Touring a World of New Product Innovation
    A widespread avoidance of food additives, a rapidly growing middle class aspiring to Western ways, and just about anything ethnic are among the trends driving new product innovation around the globe.
Issue Archive

Follow Us


 Follow IFT on Facebook  Follow IFT on Twitter  Find IFT on Linkedin  Watch IFT on YouTube  Get IFT in your inbox  Subscribe to an IFT RSS Feed