November 2017

Food Technology Magazine
November 2017

Features

  • Grab and Go, Go, Go
    Carolyn Doris
    Global cuisine and the wellness and clean label movements are inspiring tremendous choice in handheld meals.
  • Taking a Systems Approach to Clean Label Challenges
    Alireza Abbaspourrad, Olga Padilla-Zakour, Martin Wiedmann, Carmen Moraru, and Julie M. Goddard
    A systems approach to clean label can overcome limitations of singular approaches and promote consumer and retailer acceptance via proactive, effective science communication of new ingredient, process, and packaging technologies.
  • Portion Control Opportunities in Children’s Diets
    Femke W.M. Damen, Ellen Van Kleef, Carlo Agostoni, and Eva Almiron-Roig
    While the current food environment of large serving sizes, high calorie density, and plentiful and inexpensive options makes it difficult for parents to properly feed their kids, practical tools are emerging that support portion size management for children.

Columns

PRESIDENT’S MESSAGE
Cindy Stewart
Thankful
CONSUMER TRENDS
A. Elizabeth Sloan
Healthy Market Opportunities for Sweet Snacks
CULINARY POINT OF VIEW
Kelly Hensel
IKEA’s Food is More Than Meatballs
FOOD, MEDICINE & HEALTH
Roger Clemens
The Complicated Interplay of Alzheimer’s Risk and Genetics
INGREDIENTS
Karen Nachay
Clean Label Approaches to Food Safety
NUTRACEUTICALS
Linda Milo Ohr
New Insights Into Nutritional Oils
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
The Ick Factor: Microbial Spoilage
PROCESSING
Tara McHugh
How Beer Is Processed
PACKAGING
Claire Koelsch Sand
Materials for Increased Packaging Sustainability
FOOD SNAPSHOT
Food Technology Staff
Family Obstacles to Eating Healthy

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