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

  • February 2015
    No Holds Barred
    Some formulators of snack and nutrition bars are looking to unexpected flavors and nontraditional protein sources to stand out in a crowded category.
  • January 2015
    Innovating to Meet the Challenge of Food Waste
    Food waste in the United States represents a market opportunity worth over $160 billion for innovators who can reduce this waste and its impact.
  • 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.
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