June 2013

Food Technology Magazine
June 2013

PRESIDENT'S MESSAGE
John Ruff
Get Ready for an Inspirational, Educational Event in Chicago
CONSUMER TRENDS
A. Elizabeth Sloan
Some Bakery Categories Are on a Roll
FOOD, MEDICINE & HEALTH
Bruce R . Hamaker, Choon Young Kim, & Like Hasek
Carbs Are Bad? Think Again.
PERSPECTIVE
Jonathan W. Emord
EFSA, FDA Cast a Nutrition Dark Age
CLASSIFIED MARKETPLACE
Food Technology Staff
Positions Available, Recruitment & Placement, Product & Services

Featured Links



Search Food Technology Magazine

Recent Issues

  • March 2017
    Total Transparency: Inviting Consumers Inside
    As consumers’ demand for information about their food grows, so does the need for food companies to draw back the curtain on everything from how they source ingredients to the manufacturing processes used. Companies that embrace authentic transparency will maintain or regain consumers’ trust.
  • February 2017
    Plant-Based Eating Evolves
    Driven by growing consumer passion for wellness and sustainability, the market for vegan and other vegetarian products is expanding rapidly, and product developers are responding with an array of new product options.
  • January 2017
    Keeping It Real at Campbell Soup
    Responding to demographic and economic shifts coupled with changing consumer expectations, Campbell’s R&D team is embracing an exciting and complex period of disruptive innovation.
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