February 2005

Volume 59, No. 2

Healthy Vending and Other Emerging Trends
From vending of healthful foods and beverages to blood sugar management, food technologists are following a new recipe for growth.
February 1, 2005

Allergen Control
Increased awareness of food allergies is leading food companies to develop comprehensive allergen control programs. Here’s what’s involved.
February 1, 2005

Placing Bar Codes Directly onto Foods
Innovative technology utilizes microscopic, edible bar codes that can be applied directly onto foods to make them more secure, safer, and less expensive.
February 1, 2005

Placing Bar Codes Directly onto Foods
Innovative technology utilizes microscopic, edible bar codes that can be applied directly onto foods to make them more secure, safer, and less expensive.
February 1, 2005

Healthy Vending and Other Emerging Trends
From vending of healthful foods and beverages to blood sugar management, food technologists are following a new recipe for growth.
February 1, 2005

Allergen Control
Increased awareness of food allergies is leading food companies to develop comprehensive allergen control programs. Here’s what’s involved.
February 1, 2005

Columns

Labeling Food Allergens

By Tom Trautman

BACK PAGE

IFT NEWSMAKERS

By James N. Klapthor

IFT News

From Soup to Soynuts: The Broadening Uses of Soy

By Donald E. Pszczola

INGREDIENTS

Flavor Analysis Integral to Product Development

By Dean Duxbury

LABORATORY

FOOD, MEDICINE, & HEALTH

By James W. Anderson, M.D.,, M. Kathryn Patterson

News & Analysis

PRESIDENT’S PAGE

By Herbert Stone

News & Analysis

Stress Relief

By Linda Milo Ohr

NUTRACEUTICALS & FUNCTIONAL FOODS

Edible Packaging

By Aaron L. Brody

PACKAGING

Allergen-Safe Processing

By J. Peter Clark

PROCESSING

Departments

IFT NEWS

By KAREN BANASIAK

INDUSTRY NEWS

By KAREN BANASIAK

WASHINGTON NEWS

By James Giese

Past Issues

January 2005

Volume 59, No. 1

December 2004

Volume 58, No. 12

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