July 2014

Food Technology Magazine
July 2014

Features

Columns

PRESIDENT’S MESSAGE
Janet E. Collins
Giving Consumers What They Want Starts with Listening
IFT 75TH ANNIVERSARY
IFT Staff
Food Waste: Key to Feeding More People
CULINARY POINT OF VIEW
Kelly Hensel
Brewmaster Brings Produce to Pint
GLOBAL INSIGHTS
Karen Nachay
Ensuring a Sustainable Chocolate Supply
FOOD, MEDICINE & HEALTH
Roger Clemens
Thinking Clearly About Brain Health
INGREDIENTS
Karen Nachay
Savoring the Sweet Life
NUTRACEUTICALS
Linda Milo Ohr
Nutrition on the Move
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Got Milk? Got Gas? No Problem
PROCESSING
J. Peter Clark
The Basics About Acid Levels in Food
PACKAGING
Aaron L. Brody
Signaling Food Spoilage
PERSPECTIVE
Mary Ellen Camire
Will New Labeling Get Americans to Eat More Fiber?

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Recent Issues

  • 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.
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  • 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.
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