January 2014

Food Technology Magazine
January 2014

Features

Columns

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
Featured Links



Search Food Technology Magazine

Recent Issues

  • 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.
  • October 2014
    A Diet for a Kinder Planet
    Considered essential for good health, a wholesome diet and good nutrition may also help improve the behavior and mood of society at large.
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