November 2018

Food Technology Magazine
November 2018

Features

  • Sports Nutrition Ups Its Game
    Margaret Malochleb
    The mainstreaming of sports nutrition has opened up the playing field to food companies looking to capitalize on an expanding market and new consumer niches.
  • New Approaches to Food Authenticity Testing
    John Szpylka
    As cases of food fraud increase around the globe, analytical methods and data processing are becoming more sophisticated to uncover known and unknown adulterants.
  • Communicating Sound Science
    Neil H. Mermelstein
    To counter misinformation about food science and food technology, the Institute of Food Technologists and other science-based organizations employ a number of effective communication strategies.

Columns

PRESIDENT’S MESSAGE
Michele Perchonok
Giving Thanks
CONSUMER TRENDS
A. Elizabeth Sloan
Go Fish!
FOOD, MEDICINE & HEALTH
Roger Clemens & Peter Pressman
Unlocking the Potential of CRISPR for Crops
IFTNEXT
Food Technology Staff
Ramping Up Rice Production
INGREDIENTS
Karen Nachay
The Rush to Reduce Sugar
INGREDIENTS
Kelly Hensel
Three Misconceptions and Myths About MSG
NUTRACEUTICALS
Linda Milo Ohr
Wholly Healthful
PROCESSING
Tara McHugh and Amanda Sinrod
Seeing Opportunities in Seaweed
PACKAGING
Ziynet Boz and Claire Koelsch Sand
Packaging That Communicates Freshness
FOOD SNAPSHOT
Food Technology Staff
Eating: A Matter of Convenience

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