October 2018

Food Technology Magazine
October 2018

Features

Columns

PRESIDENT’S MESSAGE
Michele Perchonok
Meeting Your Needs
CULINARY POINT OF VIEW
Kelly Hensel
Chef Peter Kayaian: Exploring Fermented Flavors
FOOD, MEDICINE & HEALTH
Roger Clemens and Peter Pressman
CRISPR—Deliverer or Disruptor?
IFTNEXT
Food Technology Staff
Finding New Uses for Food Waste
INSIDE ACADEMIA
Toni Tarver
Lessons in Sustainable Livestock Production
INGREDIENTS
Karen Nachay
Fruits and Vegetables Move to the Forefront
NUTRACEUTICALS
Linda Milo Ohr
Plant Proteins Take Root
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
Choosing an Allergen Test Kit
PROCESSING
Tara McHugh
Recognizing the Role of Processing in Food Safety
PACKAGING
Claire Koelsch Sand
Raising the Bar: High-Barrier Polymers
SUPPLYSIDE WEST 2018 Show Preview
Food Technology Staff
SupplySide West Set for Las Vegas in November
FOOD SNAPSHOT
Food Technology Staff
Meat Snacks Move Beyond Jerky

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Recent Issues

  • January 2019
    Closing the Loop on Food Waste
    Pioneering start-ups as well as established food companies are applying circular economy principles as they strive to operate more sustainably, responsibly, and creatively.
  • December 2018
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    Establishing incubators and accelerators to nurture entrepreneurial ambitions is paying off for food industry giants as well as the disruptive start-ups that they are supporting.
  • November 2018
    Sports Nutrition Ups Its Game
    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.
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