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

  • August 2014
    Future-Focused Food Science
    The 2014 IFT Annual Meeting & Food Expo® in New Orleans delivered a full complement of contemporary innovation and insight along with opportunities to reflect on IFT’s 75-year history.
  • July 2014
    People and Pets Go More Gourmet
    From frozen teapops and breakfast cheese to cocktail-flavored pet treats, the specialty foods market is growing rapidly as a broad range of mainstream shoppers seek out distinctive products.
  • June 2014
    Blurring the Line Between Snack and Meal
    Opportunities for more-healthful offerings abound as consumers seek products with better nutritional profiles and frequently replace meals with snacks, according to speakers at IFT’s Wellness 14 conference.
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