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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Recent Issues

  • August 2018
    Sustainability: How Food Companies Are Turning Over a New Leaf
    In response to consumer demands for greater transparency about the health, environmental, and ethical implications of the food they buy, food companies are stepping up their sustainability efforts, collaborating with their suppliers, and fine-tuning their business models.
  • July 2018
    Food Companies Get Smart About Artificial Intelligence
    AI and machine learning are adding value to product development and sensory evaluation, not to mention operations and logistics. Here’s a look at how some progressive players—both established giants and entrepreneurial innovators—are applying these technologies.
  • June 2018
    IFT18: A Matter of Science + Food
    A brand-new competition for entrepreneurs, groundbreaking IFTNEXT sessions, and hundreds of cutting-edge ingredient and equipment exhibitors will be among the highlights of the IFT Annual Event and Food Expo in Chicago this summer.
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