March 2016

Food Technology Magazine
March 2016

  • Boom Times for Breakfast
    Carolyn Schierhorn
    Consumers want it all: portability, high protein, and great taste. By delivering that and more, food companies are boosting sales in several breakfast food categories.
  • Palatable Proteins for Complex Palates
    Toni Tarver
    As the demand for protein increases, some consumers forego conventional sources of protein while others cannot tolerate them. These alternatives may satisfy their protein needs.
  • Influencing Consumer Choice for Healthier Products
    John King, Louise Wicker, and Howard Moskowitz
    Through Mind Genomics experimentation, researchers can discover which messages resonate with consumers and uncover new mind-set groups that food companies can target with innovative, healthier products and meaningful marketing claims.

PRESIDENT’S MESSAGE
Colin Dennis
Connecting With IFT Sections and Divisions
NEW PRODUCT EXPLORATIONS
Melanie Zanoza Bartelme
Trendspotting at the Winter Fancy Food Show
CONSUMER TRENDS
A. Elizabeth Sloan
Water Sales Flowing, Beverage Category Growing
GLOBAL INSIGHTS
Karen Nachay
Using Science to Save a Population
CULINARY POINT OF VIEW
Kelly Hensel
Cannabis Meets Culinary
FOOD, MEDICINE & HEALTH
Roger Clemens
Coloring Clean Labels?
INGREDIENTS
Karen Nachay
Feeding Our Furry Friends
NUTRACEUTICALS
Linda Milo Ohr
Older but Stronger
FOOD SAFETY & QUALITY
Neil H. Mermelstein
When Natural Disasters Affect Food Supply
PROCESSING
Tara McHugh and Brendan A. Niemira
Cold Plasma Technology Close-Up
PACKAGING
Claire Koelsch Sand
Societal Factors Influence Packaging
FOOD SNAPSHOT
Food Technology Staff
10 Facts about Pulses

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