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

  • March 2018
    Earnings Grow, Wage Gap Shrinks
    IFT’s biennial Employment and Salary Survey delivers the latest data on the food science profession: what people earn and how they feel about their jobs.
  • February 2018
    Breakfast Wake-Up Call: Consumers Want It All
    Health concerns, an interest in plant-based products and ethnic cuisine, and consumers’ constant quest for convenient options are among the diverse array of factors driving choices for a.m. fare.
  • January 2018
    Is the Future of Meat Animal-Free?
    Advances in cell culture research are moving the commercialization of clean meat closer to reality, potentially yielding significant benefits in the areas of food safety, food security, and sustainability.
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