January 2016

Food Technology Magazine
January 2016

  • What, When, and Where America Eats
    A. Elizabeth Sloan
    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.
  • Formulating for Clean Label Products
    Lu Ann Williams
    Accelerating consumer interest in ‘natural’ and clean label has shifted the focus of product development and ingredient selection to natural sweeteners, greens and grasses, ancient grains, and non-GMO varieties.
  • Utilizing Bambara Groundnut in Value-Added Products
    Victoria A. Jideani
    Indigenous to Africa, resistant to drought and pests, and a good source of protein, fiber, and calcium, Bambara groundnut can contribute to food security in developing and developed countries.

PRESIDENT’S MESSAGE
Colin Dennis
Looking Ahead
GLOBAL INSIGHTS
Karen Nachay
Health and Wellness Drive Food Trends
CULINARY POINT OF VIEW
Kelly Hensel
Unraveling the Science of Home Cooking
FOOD, MEDICINE and HEALTH
Roger Clemens, A. Wallace Hayes, and Claire Kruger
Understanding the Difference Between Hazard and Risk
INGREDIENTS
Karen Nachay
Breaking Boundaries With Savory Ingredients
NUTRACEUTICALS
Linda Milo Ohr
Ways to Manage Weight
FOOD SAFETY and QUALITY
Neil H. Mermelstein
Coloring Foods and Beverages
PROCESSING
Tara McHugh and Stefan Toepfl
Pulsed Electric Field Processing for Fruits and Vegetables
PACKAGING
Claire Koelsch Sand
Strategies to Halt Package Fraud
PERSPECTIVE
Isabelle Aelvoet
Sourcing Protein for Pets

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