July 2014

Food Technology Magazine
July 2014

Features

  • People and Pets Go More Gourmet
    A. Elizabeth Sloan
    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.
  • Quest for Clean Labels Causes Murky Legal Actions
    Toni Tarver
    Consumers at odds with food manufacturers over natural foods with clean labels seek remedies in court.

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 2016
    A Big Fat Dispute
    New research disputes the decades-old assumption that fatty foods, particularly those containing saturated fats, are detrimental to health while market data illustrate what consumers think.
  • July 2016
    A New Perspective on Premium
    A changing definition of food quality reflects consumer demand for more exciting, transparent, and less processed foods.
  • June 2016
    FDA Overhauls Nutrition Facts Label
    Major changes to the label include a declaration of added sugar, updated serving sizes, and requirements for listing vitamin D and potassium.
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