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
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Recent Issues

  • June 2014
    Blurring the Line Between Snack and Meal
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  • April 2014
    The Top Ten Functional Food Trends
    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.
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