September 2013

Food Technology Magazine
September 2013

PRESIDENT’S MESSAGE
Janet E. Collins
IFT’s Annual Celebration of Ideas, Innovation, and Insight
CULINARY POINT OF VIEW
Kelly Hensel
Chef Andrew Hunter: Bringing Flavor to the Masses
GLOBAL INSIGHTS
Karen Nachay
The Evolution of Snacks Continues
FOOD, MEDICINE & HEALTH
Julie Jones and Marianne Smith Edge
Grains, Carbohydrates, and the Brain
PERSPECTIVE
Gregory R. Ziegler
Pollan’s Unpalatable Recipe for <em>Cooked</em>
CLASSIFIED MARKETPLACE
Food Technology Staff
Positions Available, Recruitment & Placement, Product & Services

Featured Links



Search Food Technology Magazine

Recent Issues

  • December 2016
    Kinder, Gentler Food Processing
    As consumers demand more minimally processed foods, new nonthermal technologies, including high pressure processing, are promoting the growth of extended shelf life foods.
  • November 2016
    Building Better Pizza
    To appeal to today’s informed consumer, pizza makers are drawing on global inspiration to create uniquely flavored, high-quality pizzas with a better-for-you twist.
  • 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.
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