March 2013

Food Technology Magazine
March 2013

Features

  • EU Obesity Research Explores Food-Gut-Brain Mechanisms
    EC-funded Full4Health project brings together 19 academic and industry collaborators to develop dietary strategies and a food solution across various life stages to the obesity epidemic.
  • The Changing Face of Natural Foods
    Understanding what consumers think is and associate with ‘natural’ can significantly impact your product development and influence your products’ message.
  • Antimicrobial Resistance and Food Animals
    An IFT Scientific Status Summary reviews the latest research on the public-health impact of antimicrobial use in the food system and the growth and control of antimicrobialresistant pathogens. The Executive Summary appears here.

Columns

PRESIDENT'S MESSAGE
John Ruff
The Global Role of IFT and Food Science
GLOBAL INSIGHTS
Karen Nachay
Waste Not, Want Not
CONSUMER TRENDS
A. Elizabeth Sloan
Hot Nutritional Ingredients for 2013
FOOD, MEDICINE & HEALTH
Heather A. Eicher-Miller and Guy H. Johnson
A Fresh Look at Processed Foods
INGREDIENTS
Donald E. Pszczola
Land of the Rising Ingredient
NUTRACEUTICALS
Linda Milo Ohr
The Potential of Polyphenols
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Instrumental Grading of Meat
PROCESSING
J. PeterClark
The Essential Elements of Spray Drying
PACKAGING
Aaron L. Brody
Stand Up and Spout
PERSPECTIVE
Suley Muratoglu
Practicing Innovation, Preaching Cost Competitiveness
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