April 2014

Food Technology Magazine
April 2014

  • 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.

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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