Processed Food
Food scientists explain how processed foods contribute many nutrients to our diet, how they enable today's busy lifestyles and why they are essential to feeding a growing population.
More from IFT
Reflections by Richard Waycott and News From Ingredient Companies
News and new product information from food industry suppliers, including a Q&A with Richard Waycott of the Almond Board Of California.
Antioxidants Beyond the Hype
This article discusses recent scientific studies and emerging research that have prompted a reexamination of the health implications associated with the addition of large amounts of antioxidants to foods.
Quinoa Germ: A Nutrition Powerhouse
This column reviews the major nutritional, physiochemical and functional components of quinoa, the challenges of formulating quinoa into food products, and introduces a novel processing method developed to separate the nutrient-rich germ.
Soy Milk Solutions to Hunger
Small-scale soy processing systems are bringing fresh, protein-rich soy milk to schools, refugee camps, and other high-need areas around the world.
Unscrambling Eggs' Nutritional Benefits
An analysis of the health impact of egg consumption
IFTNEXT
Episode 28: Spicing Up the Future of Food
In this podcast we’ll focus on some of nature’s herbs, spices and the extracts that offer potential health benefits. We'll also talk with the article's author, Linda Ohr, about what the research tells us, as well as some entrepreneurial companies who have tapped these spices' hidden potential for their current and future product innovation.
