October 2013

Food Technology Magazine
October 2013

PRESIDENT’S MESSAGE
Janet E. Collins
Traveling Toward Improved Food Traceability
CULINARY POINT OF VIEW
Kelly Hensel
Chef Michael McGreal: Drill Sergeant and Veggie Ambassador
FOOD, MEDICINE & HEALTH
Andrew J . Ritter and Dennis Savaiano
Using Galacto-Oligosaccharides to Improve Lactose Tolerance
INGREDIENTS
Donald E. Pszczola
Gum System Solutions
NUTRACEUTICALS
Linda Milo Ohr
Battling Blood Pressure
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Safe Imports
PROCESSING
J. Peter Clark
Shedding New Light on UV Radiation and Pulsed Light Processing
PROCESSING
Tatiana Koutchma and Gail Barnes
Shelf Life Enhancement of Milk Products
PACKAGING
Aaron L. Brody
A Go-To Update on Packaging for Food to Go
PERSPECTIVE
Michael R. Taylor
Defining Boundaries for Caffeine in Today’s Marketplace
Featured Links



Search Food Technology Magazine

Recent Issues

  • October 2016
    Menu Mania
    New Generation Z diners, cook-at-home restaurant meals, even cleaner menus, and unprecedented culinary expectations are reshaping the $783 billion foodservice sector.
  • September 2016
    Fueling Food Science Growth at IFT16
    Speakers and food expo exhibitors at IFT’s annual event addressed the challenges and opportunities created by consumers’ changing expectations.
  • August 2016
    A Big Fat Dispute
    New research disputes the decades-old assumption that fatty foods, particularly those containing saturated fats, are detrimental to health while market data illustrate what consumers think.
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