September 2013

Food Technology Magazine
September 2013

Features

Columns

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

  • January 2015
    Innovating to Meet the Challenge of Food Waste
    Food waste in the United States represents a market opportunity worth over $160 billion for innovators who can reduce this waste and its impact.
  • December 2014
    A New Crop of Plant Protein Pioneers
    Move over animal protein. Developers of plant-based products are getting down to the molecular level to build burger and chicken alternatives that taste and chew like the real thing.
  • November 2014
    Top 5 Flavor Trends
    Flavorists, chefs, and trendspotters predict the leading flavor trends that consumers will be seeking out in the coming year on their quest for healthier and more authentic food.
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