May 2013

Food Technology Magazine
May 2013

Features

  • Modernizing Food Safety from Farm to Fork
    Toni Tarver
    The Food Safety Modernization Act and proposed rules compel food industry stakeholders to be more proactive in ensuring food safety.
  • Moving Forward on Sodium Reduction
    Karen Nachay
    Health advocates and policy makers continue to push for lower daily sodium consumption even though some researchers caution that certain levels might be too low. At the same time, food manufacturers are trying to overcome formulation challenges to develop better-tasting low- and reduced-sodium products.
  • Bacteriophages: Back to the Future
    Manan Sharma and Larry Goodridge
    The scientific community is renewing its attention to these bacteria-killing viruses,which show potential in the reduction of pathogenic contamination of fresh-cut produce and other foods.
  • When Good Leaders Lose Their Way (Online Exclusive)
    Mark Whitacre
    Mark Whitacre (The Informant) reveals his meteoric rise and disgraceful fall in corporate America and the lessons he learned along the way.

Columns

PRESIDENT'S MESSAGE
John Ruff
Certification: A Commitment to the Profession
GLOBAL INSIGHTS
Karen Nachay
A Vibrant Market for Natural Colorings
CONSUMER TRENDS
A. Elizabeth Sloan
Label Language: What Matters to Consumers
FOOD, MEDICINE & HEALTH
Roger Clemens
The Science Behind Disordered Eating Drives
INGREDIENTS
Donald E.Pszczola
Why Today’s Sweetener ‘Rush’?
NUTRACEUTICALS
Linda Milo Ohr
Wholesome Nutrition
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Aquaculture Drives Growth in Fish Production
PROCESSING
J.Peter Clark
Using Superheated Steam in Drying and Sterilization
PACKAGING
Aaron L. Brody
Toward the Electronic Food Package
PERSPECTIVE
Jeff Hilton
Eight Rules for Marketing to Teens
CLASSIFIED MARKETPLACE
Food Technology Staff
Positions Available, Recruitment & Placement, Product & Services

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