March 2008

Volume 62, No. 3

Staying Smart About Salt
Salt plays a key role in preserving and enhancing food products. But its link to potential health problems has prompted ingredient suppliers and food manufacturers to explore creative new approaches to sodium reduction.
March 1, 2008

Irradiation of Fresh Fruits and Vegetables
Irradiation could provide a kill step to enhance safety of fresh and fresh-cut produce, but challenges remain for full commercial application.
March 1, 2008

Staying Smart About Salt
Salt plays a key role in preserving and enhancing food products. But its link to potential health problems has prompted ingredient suppliers and food manufacturers to explore creative new approaches to sodium reduction.
March 1, 2008

Irradiation of Fresh Fruits and Vegetables
Irradiation could provide a kill step to enhance safety of fresh and fresh-cut produce, but challenges remain for full commercial application.
March 1, 2008

Columns

We’re Kicking It Up a Notch in New Orleans

By John D. Floros

PRESIDENT'S MESSAGE

Little Bites, Big Business

By A. Elizabeth Sloan

CONSUMER TRENDS

Rethinking Your Mind’s Age

FOOD, MEDICINE & HEALTH

What’s Yonder for Yogurt

By Donald E. Pszczola

INGREDIENTS

The Joints Are Jumpin’

By Linda Milo Ohr

NUTRACEUTICALS

Sniffing Out Pathogens

By Neil H. Mermelstein

LABORATORY

Understanding Plant Utilities

By J. Peter Clark

PROCESSING

Exploring MAP and Active Packaging

By Aaron L. Brody

PACKAGING

A Call to Action on World Hunger

By KENNETH S. MARSH

PERSPECTIVE

Departments

NEWS

By KAREN NACHAY

NEW SKUs

IFT WORLD

By KAREN NACHAY

BOOKS

Past Issues

February 2008

Volume 62, No. 2

January 2008

Volume 62, No. 1

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