November 2013

Food Technology Magazine
November 2013

Features

Columns

PRESIDENT’S MESSAGE
Janet E. Collins
Celebrating Global Connections and Collaboration
GLOBAL INSIGHTS
Karen Nachay
Seeking Sustainable Methods for Food Security
CULINARY POINT OF VIEW
Kelly Hensel
A Girl Hunter's Guide to Conscious Eating
CONSUMER TRENDS
A. Elizabeth Sloan
Consumers Have a Taste for Texture
FOOD, MEDICINE & HEALTH
Dietrich B. Conze and Claire Kruger
Guiding Product Recall Strategy with Probabilistic Modeling
A Tribute to Don
IFT Staff
Remembering Don Pszczola
INGREDIENTS
Donald E. Pszczola
A Soup in Every Pot
NUTRACEUTICALS
Linda Milo Ohr
Tipping the Scales Toward Better Health
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Reining in Adulteration
PROCESSING
J. Peter Clark
Getting a Fix on Freeze-Drying
PACKAGING
Aaron L. Brody
Reports from the Front Lines of Packaging Innovation
PERSPECTIVE
William Fisher
More Funding for Food Science Research
Featured Links



Search Food Technology Magazine

Recent Issues

  • June 2014
    Blurring the Line Between Snack and Meal
    Opportunities for more-healthful offerings abound as consumers seek products with better nutritional profiles and frequently replace meals with snacks, according to speakers at IFT’s Wellness 14 conference.
  • May 2014
    Deconstructing the Methylmercury Myth
    U.S. dietary guidelines are clear: the benefits of consuming a variety of seafood outweigh theoretical mercury risks.
  • April 2014
    The Top Ten Functional Food Trends
    Specialty nutritional ingredients, the emergence of a health-oriented Hispanic market segment, and consumers’ ongoing interest in protein consumption are driving new opportunities for functional foods and drinks.
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