March 2015

Food Technology Magazine
March 2015

  • Thinking Big About Obesity
    David Derbyshire, Kirsten Weir, Marc Gunther, and Jennifer Weeks
    Four experts share their ideas for tackling this mounting public health problem with approaches that range from food formulation to food psychology.
  • Addressing Food Spoilage—The Elephant in the Room
    Abigail B. Snyder and Randy W. Worobo
    To bolster consumer confidence and reduce food waste, the issue of food spoilage—long overshadowed by food safety—demands improved collaboration among stakeholders and new tools for detecting and identifying spoilage organisms.
  • Betting on the Sandwich
    Toni Tarver
    More than 70% of U.S. restaurants have sandwiches on the menu. Here’s why they are a sure culinary bet.

PRESIDENT’S MESSAGE
Mary Ellen Camire
Educational Opportunities That Are Worth Learning About
FUTUREFOOD 2050
Food Technology Staff
Sustainable Proteins: From Crickets to Test-Tube Meat
GLOBAL INSIGHTS
Karen Nachay
Yogurt preferences; NAFTA’s impact on food industry; Calories by country
CONSUMER TRENDS
A. Elizabeth Sloan
East Meets West in Next-Generation Asian Food
CULINARY POINT OF VIEW
Kelly Hensel
Chef + Plant Breeder: The Future of Flavor
FOOD, MEDICINE & HEALTH
Roger Clemens
Nutrition Support in Pediatric Cancer
INGREDIENTS
Karen Nachay
Spicing Up Food Formulating
NUTRACEUTICALS
Linda Milo Ohr
The Rising Status of Superfruits and Super Seeds
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Fighting Food Fraud
PROCESSING
Tara McHugh
UV Processing of Mushrooms Enhances Vitamin D Content
RCA 2015 SHOW PREVIEW
Food Technology Staff
Blending Foodservice with Food Technology
PERSPECTIVE
Stuart Pape
Single U.S. Food Agency Is Far from a Reality

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