December 2017

Food Technology Magazine
December 2017

Features

  • The Future of Flavor
    Kelly Hensel
    A look at five flavor trends that will resonate with consumers in the coming years and how technology is helping companies take flavor to a whole new level.
  • 2017 Food Technology Subject and Author Indexes
    Food Technology Staff
    A listing of topics and authors for the 2017 issues of Food Technology magazine

Columns

PRESIDENT’S MESSAGE
Cindy Stewart
2017: Year-End Reflections and Celebrations
CONSUMER TRENDS
A. Elizabeth Sloan
Culinary Convenience Seekers Mix It Up in the Kitchen
FOOD, MEDICINE & HEALTH
Roger Clemens
Marijuana Edibles Trend Provides Food for Thought
INSIDE ACADEMIA
Toni Tarver
The Promise of Plants to Reduce Chronic Disease
INGREDIENTS
Karen Nachay
Making Over Pasta and Noodles
NUTRACEUTICALS
Linda Milo Ohr
A Toast to Healthy Beverages
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
Food Safety Training
PROCESSING
Tara McHugh
Sous Vide: Cooking Under Vacuum
PACKAGING
Claire Koelsch Sand
Capturing More Value From Packaging
FOOD SNAPSHOT
Food Technology Staff
Current and Future Label Priorities

2018 Healthful Foods Directory

A product index and list of suppliers offering nutraceuticals, ingredients, and services for functional foods, organic and natural foods, and ‘better-for-you’ products.

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2018 Healthful Foods Directory

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Recent Issues

  • December 2018
    Accelerating Innovation
    Establishing incubators and accelerators to nurture entrepreneurial ambitions is paying off for food industry giants as well as the disruptive start-ups that they are supporting.
  • November 2018
    Sports Nutrition Ups Its Game
    The mainstreaming of sports nutrition has opened up the playing field to food companies looking to capitalize on an expanding market and new consumer niches.
  • October 2018
    The Pros and Cons of Personalized Nutrition
    A number of nutrition tests promise to customize dietary plans by using some very personal info.
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