September 2016

Fueling Food Science Growth at IFT16; Can Transparency Extinguish Hot Air?; Finding New Ways to Give Consumers What They Want; Winning Innovations Reflect Today’s Food Trends; New Product Explorations

Volume 70, No. 9

IFT16 in Chicago

Fueling Food Science Growth at IFT16

Speakers and food expo exhibitors at IFT’s annual event addressed the challenges and opportunities created by consumers’ changing expectations.
September 1, 2016
Bev Postma

Can Transparency Extinguish Hot Air?

As food companies warm up to transparency, pseudoscientists may combine it with fearmongering to form a persuasive argument. Here’s how to disarm them.
September 1, 2016
Harissa

Finding New Ways to Give Consumers What They Want

Plant-based protein, healthy fats and oils, and sodium-reduction options were among the high-profile ingredient trends at the IFT16 food expo.
September 1, 2016
Steven Fore, Pablo Juliano, Mary Ellen Camire, and Phil Coombs

Winning Innovations Reflect Today’s Food Trends

Three companies won the 2016 Food Expo Innovation Award for their advances in natural meat curing, sonic-assisted oil recovery, and rapid yeast and mold testing.
September 1, 2016
Harissa

Finding New Ways to Give Consumers What They Want

Plant-based protein, healthy fats and oils, and sodium-reduction options were among the high-profile ingredient trends at the IFT16 food expo.
September 1, 2016
Steven Fore, Pablo Juliano, Mary Ellen Camire, and Phil Coombs

Winning Innovations Reflect Today’s Food Trends

Three companies won the 2016 Food Expo Innovation Award for their advances in natural meat curing, sonic-assisted oil recovery, and rapid yeast and mold testing.
September 1, 2016
IFT16 in Chicago

Fueling Food Science Growth at IFT16

Speakers and food expo exhibitors at IFT’s annual event addressed the challenges and opportunities created by consumers’ changing expectations.
September 1, 2016
Bev Postma

Can Transparency Extinguish Hot Air?

As food companies warm up to transparency, pseudoscientists may combine it with fearmongering to form a persuasive argument. Here’s how to disarm them.
September 1, 2016

Features

Ingredients for an Era of Challenge and Change

Ingredient suppliers came together at the IFT16 food expo to share a wealth of information with food industry professionals about how they can use their ingredients to formulate products that consumers will want to buy.

What’s the Buzz on Healthful Food Ingredients?

New ingredient developments that address consumers’ health and wellness concerns were front and center at this year’s IFT16 food expo.

An Abundance of Food Safety & Quality

At IFT16, the Institute of Food Technologists’ annual event, in Chicago, July 16–19, 2016, numerous exhibits showcased tools and strategies for food safety and quality.

Food Processing in Action

Award-winning technology and equipment debuts were among the processing highlights at the IFT16 annual event.

The Packaging Scene at IFT16

How food packaging can enable clean label foods, reduce food waste, and incorporate emerging food processing techniques was showcased at IFT16 in symposia, short courses, poster sessions, and exhibits.

Columns

Communicating the Science of Food

PRESIDENT’S MESSAGE

Global Trend Tracking

GLOBAL INSIGHTS

Using Culinary to Showcase Ingredients

CULINARY POINT OF VIEW

Tastes of Tailgating

FOOD SNAPSHOT

Yogurt Innovation and the Next Kale

NEW PRODUCT EXPLORATIONS

Past Issues

August 2016

A Big Fat Dispute; Searching for the Sweet Spot in Confectionery; Food Consumption Changes in South Africa Since 1994; University of Nebraska Allergy Researchers Fight Foreign Invasions; Global Inspiration: Cuisines of Europe and the Americas

July 2016

A New Perspective on Premium; How 3-D Printing Will Shape Food Product Development; Food Safety: No Longer ‘Business as Usual’; Research Insights Spur Ingredient Developments; Ingredients That Boost Men’s Health

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