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

  • January 2016
    What, When, and Where America Eats
    A new megatrend focused on gourmet convenience, interest in more plant-based fare, and a need for more complete grab-and-go meal solutions are among the factors creating fundamental shifts in Americans’ eating behaviors.
  • December 2015
    What’s Cooking in the Kitchen of the Future
    Interconnected smart appliances, 3-D printers, and touchscreen controls are just a few of the technological tools that the next generation of home cooks will use to simplify food preparation, create customized meal solutions, and produce far less waste.
  • November 2015
    Gluten-Free Without the Sacrifice
    More consumers are encouraged by medical conditions or lifestyle choices to eliminate gluten from their diet. Formulators are responding by turning to a plethora of ingredients to produce tasty gluten-free items throughout the supermarket.
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