January 2014

Food Technology Magazine
January 2014

  • What, When and Where America Eats
    A. Elizabeth Sloan
    Changing consumer priorities, including a penchant for around-the-clock consumption and more interest in sophisticated everyday fare, demand close attention from food and beverage companies.
  • GMOs: A Plateful of Promises
    Bruce Chassy and Wayne Parrott
    Although controversial, genetically modified crops are safe, efficacious, and necessary to meet future food needs and preferences.
  • New Insights on ‘Liking’ and Product Choice
    David Lundahl
    Sensory research on energy bars reveals the need to design the right cues into products and packaging to signal benefits promised by the brand.
  • The Snack Route to Wellness
    Toni Tarver
    IFT’s 2014 Wellness Conference will take snacking to a new level.

PRESIDENT’S MESSAGE
Janet E. Collins
The Future of Food Is the Focus as IFT Celebrates 75 Years
CULINARY POINT OF VIEW
Kelly Hensel
Chef Alison Mountford: Bringing the Restaurant Home
GLOBAL INSIGHTS
Karen Nachay
Prognosticating Global Food Trends
FOOD, MEDICINE & HEALTH
Roger Clemens
Emerging Approaches to Addressing Iron Insufficiency
INGREDIENTS
David Despain
Easy Steps to Less Salt
NUTRACEUTICALS
Linda Milo Ohr
Proteins Pick Up the Pace
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Allergen Detectives
PROCESSING
J. Peter Clark
Putting on the Pressure
PACKAGING
Aaron L. Brody
Controlled Atmosphere Preservation
PERSPECTIVE
Linda W. Eatherton
Engage Your Critics to Become Partners
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