August 2018

Food Technology Magazine
August 2018

Features

  • Sustainability: How Food Companies Are Turning Over a New Leaf
    Margaret Malochleb
    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.
  • Why Gluten-Free Is Here to Stay
    Carolyn Doris Schierhorn
    The category may have lost some of its luster, but ongoing strong demand continues to spur product development in diverse product segments.

Columns

PRESIDENT’S MESSAGE
Cindy Stewart
Gratitude
CONSUMER TRENDS
A. Elizabeth Sloan
Fancier Cheese, Please!
FOOD, MEDICINE & HEALTH
David Stuart and Roger Clemens
Regenerative Agriculture Takes Root
IFTNEXT
Food Technology Staff
Robots Toil From Farm to Fork
INSIDE ACADEMIA
Toni Tarver
Animal Welfare: Good for Livestock, Good for Business
INGREDIENTS
Karen Nachay
Getting Creative With Confectionery
Choosing the right sugar alternative is critical for successful formulating.
Karen Nachay
Reducing Sugar in Chocolate Products (Online Exclusive)
NUTRACEUTICALS
Linda Milo Ohr
Wholeheartedly Healthy
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
Validating the Safety of Low-Moisture Foods
PROCESSING
Tara McHugh
Solving the Food Waste Disgrace
PACKAGING
Claire Koelsch Sand
Packaging Quenches Thirst for Beverages
FOOD SNAPSHOT
Food Technology Staff
Trends in U.S. Food Product Recalls

Search Food Technology Magazine

Recent Issues

  • April 2019
    Top 10 Food Trends
    A dramatic turnaround for frozen foods, an explosion in healthy beverages, and an uptick in center store sales are driving food and beverage revenues.
  • March 2019
    Agriculture Moves Indoors
    Will controlled environment growing remake the landscape of modern agriculture? Pioneering indoor growers believe that it’s time for farming to go high tech.
  • February 2019
    Why Cannabis Edibles Are Creating a Buzz
    The ongoing legalization of cannabis, coupled with growing interest in the recreational and functional properties of infused edibles, has some food and beverage companies dashing to the drawing board to create new products that fill a growing niche while navigating complex regulatory and safety issues.
Issue Archive

Follow Us


 Follow IFT on Facebook  Follow IFT on Twitter  Find IFT on Linkedin  Watch IFT on YouTube  Get IFT in your inbox  Subscribe to an IFT RSS Feed