October 2017

Food Technology Magazine
October 2017

Features

  • Favorable Foreign Exchanges
    A. Elizabeth Sloan
    Street fare, frozen foods, on-the-go fresh snacks, and restaurant concepts are among the most exportable ideas in today’s fast-evolving global food market.
  • Inside the Evolving Food Retail Landscape
    Melanie Zanoza Bartelme
    As consumers alter their relationship with food, so too is the grocery shopping experience changing. From grocerants and experiential grocery stores to online shopping and meal delivery, today’s marketplace has plenty that is new—and plenty of opportunity.
  • Meal Kit Mania (Online Exclusive)
    Melanie Zanoza Bartelme
    A growing number of consumers are embracing meal kit services, and options abound—everything from gluten-free to vegetarian.

Columns

PRESIDENT’S MESSAGE
Cindy Stewart
Our Words Matter
FOOD, MEDICINE & HEALTH
Roger Clemens
Personalized Nutrition and the Microbiome
INSIDE ACADEMIA
Toni Tarver
Rutgers Researchers Explore the Wonderful World of Lipids
INGREDIENTS
Karen Nachay
Ingredients Improve the Art of Cheesemaking
NUTRACEUTICALS
Linda Milo Ohr
Targeting the Sweet Spot
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
Chips Advance Toxicology Testing
PROCESSING
Tara McHugh
Robotics on the Rise in the Food Industry
PACKAGING
Claire Koelsch Sand
Global Approaches to Sustainable Food Packaging
FOOD SNAPSHOT
Food Technology Staff
Digital Influences Grocery Purchases

NEW PRODUCT EXPLORATIONS (Online Exclusive)
Melanie Zanoza Bartelme
The New Vegan Mayo and Chatting About Wine Trends

DEPARTMENTS

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