September 2013

Building a Scientific Success Story; Ingredients Set Foundation for Product Development; Targeting the Consumer Bulls-Eye; Culinary Point of View; Pollan's Unpalatable Recipe for Cooked

Volume 67, No. 9

Building a Scientific Success Story
Visionary initiatives, trailblazing research, and a vast array of new products and services combined to create an atmosphere of excitement and innovation at the 2013 IFT Annual Meeting & Food Expo®.
September 1, 2013
Seeds, nuts, and beans

Targeting the Consumer Bulls-Eye
Exhibitors and speakers at the 2013 IFT Annual Meeting & Food Expo showed innovative efforts to meet the healthy living, culinary, convenience, and ‘eater-tainment’ needs of consumers—all with an eye for natural, tasty solutions.
September 1, 2013

Innovative Showstoppers
Four Food Expo Innovation Award winners showcase egg replacement, sensory technology, rapid adulteration analysis, and salt reduction.
September 1, 2013
Ingredients inspired by Latin American cuisine were used in Peruvian Cheese Fries

Ingredients Set Foundation for Product Development
There was no lack of ingredient innovation at the IFT Food Expo® as exhibitors showcased ingredients to solve functionality challenges and provide added health benefits.
September 1, 2013

Innovative Showstoppers
Four Food Expo Innovation Award winners showcase egg replacement, sensory technology, rapid adulteration analysis, and salt reduction.
September 1, 2013
Ingredients inspired by Latin American cuisine were used in Peruvian Cheese Fries

Ingredients Set Foundation for Product Development
There was no lack of ingredient innovation at the IFT Food Expo® as exhibitors showcased ingredients to solve functionality challenges and provide added health benefits.
September 1, 2013

Building a Scientific Success Story
Visionary initiatives, trailblazing research, and a vast array of new products and services combined to create an atmosphere of excitement and innovation at the 2013 IFT Annual Meeting & Food Expo®.
September 1, 2013
Seeds, nuts, and beans

Targeting the Consumer Bulls-Eye
Exhibitors and speakers at the 2013 IFT Annual Meeting & Food Expo showed innovative efforts to meet the healthy living, culinary, convenience, and ‘eater-tainment’ needs of consumers—all with an eye for natural, tasty solutions.
September 1, 2013

Features

A Wealth of Wellness Ingredients in the Windy City

NUTRACEUTICALS

Tooling Around for Food Safety & Quality

IFT’s 2013 Food Expo featured numerous exhibits related to food safety and quality. Here are brief descriptions of some of them.

Exhibiting Progressive Approaches to Processing

PROCESSING

Expo Report: What’s Down the Road for Packaging?

PACKAGING

Columns

IFT’s Annual Celebration of Ideas, Innovation, and Insight

By Janet E. Collins

PRESIDENT’S MESSAGE

Chef Andrew Hunter: Bringing Flavor to the Masses

By Kelly Hensel

CULINARY POINT OF VIEW

The Evolution of Snacks Continues

By KAREN NACHAY

GLOBAL INSIGHTS

Grains, Carbohydrates, and the Brain

By Julie Jones, Marianne Smith Edge

FOOD, MEDICINE & HEALTH

Pollan’s Unpalatable Recipe for Cooked

By Gregory R. Ziegler

PERSPECTIVE

Departments

IFT ONLINE

By Kelly Hensel

IFT ONLINE

NEWS

By KAREN NACHAY

NEWS

Branching Out in Frozen Foods; Eggs as Snacks; Custom Mozzarella

NEW PRODUCTS

Test-Tube Meat, High-Throughput Taste Evaluation

CUTTING EDGE TECHNOLOGY

Introducing Food4Thought, Expanding Presence for CFS

IFT WORLD

Past Issues

August 2013

Consumers Munch Away in the U.S.A.; Sustainable Agricultural Sourcing Takes Root; GRAS Flavoring Substances 26; Chef Gautier Made It Hot Before It Was Cool; Indulgent but Good for You

July 2013

Foodservice Adapts to the 'New Normal'; Demographic Redirection; Delivering Healthy and Affordable Whole Grain Foods; Almonds & Walnuts: Shaking Out Quality; Needs of Transplant Patients Challenge Food Professionals

blueberry

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