April 2014

Food Technology Magazine
April 2014

Features

  • The Top Ten Functional Food Trends
    A. Elizabeth Sloan
    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.
  • Extrusion Bolsters Food Security in Africa
    Kalep Bulus Filli, Afam I.O. Jideani, And Victoria A. Jideani
    If developing economies are to eradicate poverty and achieve food and nutrition security, more effort is needed in harnessing extrusion technology for producing safe food utilizing locally grown legumes and cereal grains.

Columns

PRESIDENT’S MESSAGE
Janet E. Collins
Telling Stories of Food Science
CULINARY POINT OF VIEW
Kelly Hensel
Kristy Del Coro: Good food, guilt free
FOOD, MEDICINE & HEALTH
Roger Clemens
Food Pharmacology
INGREDIENTS
Karen Nachay
Reinventing Rice
NUTRACEUTICALS
Linda Milo Ohr
Granting Immunity
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Biosensors: Thinking Small
PROCESSING
J. Peter Clark
Hot Topics in Cold Plasma Technologies
PACKAGING
Aaron L. Brody
3D Printing: Rapid Prototyping from Food to Food Packaging
PACKAGING
Aaron L. Brody
Powered-up Packaging
PERSPECTIVE
Robert C. Post
Nutrition Facts Labels: A Changing Proposition

2014 Services Directory

The Services Directory makes it easy to find your companies offering the following services: ingredients/product formulation, laboratory, marketing, plant/processing/packaging, regulatory and ancillary services.

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2014 Services Directory

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Recent Issues

  • December 2015
    What’s Cooking in the Kitchen of the Future
    Interconnected smart appliances, 3-D printers, and touchscreen controls are just a few of the technological tools that the next generation of home cooks will use to simplify food preparation, create customized meal solutions, and produce far less waste.
  • November 2015
    Gluten-Free Without the Sacrifice
    More consumers are encouraged by medical conditions or lifestyle choices to eliminate gluten from their diet. Formulators are responding by turning to a plethora of ingredients to produce tasty gluten-free items throughout the supermarket.
  • October 2015
    Touring a World of New Product Innovation
    A widespread avoidance of food additives, a rapidly growing middle class aspiring to Western ways, and just about anything ethnic are among the trends driving new product innovation around the globe.
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