November 2008

Volume 62, No. 11

What is Natural?
Despite attempts by regulatory agencies to set parameters, developing and marketing products with ‘natural’ label claims can be a tricky proposition.
November 1, 2008

November 2008 Online Exclusive

 November 1, 2008

Preserving Foods through High-Pressure Processing
By destroying pathogenic and spoilage organisms while keeping food chemistry basically intact, high-pressure technology enables pasteurization of foods with minimal effects on taste,texture, appearance, or nutritional value.
November 1, 2008

Global Opportunities in Agri-food Science & Technology
Innovation and R&D—critical to the complex agri-food industry—enhance economic competitiveness and foster new food technologies, food safety, and value-added, healthful foods.
November 1, 2008

Preserving Foods through High-Pressure Processing
By destroying pathogenic and spoilage organisms while keeping food chemistry basically intact, high-pressure technology enables pasteurization of foods with minimal effects on taste,texture, appearance, or nutritional value.
November 1, 2008

Global Opportunities in Agri-food Science & Technology
Innovation and R&D—critical to the complex agri-food industry—enhance economic competitiveness and foster new food technologies, food safety, and value-added, healthful foods.
November 1, 2008

What is Natural?
Despite attempts by regulatory agencies to set parameters, developing and marketing products with ‘natural’ label claims can be a tricky proposition.
November 1, 2008

November 2008 Online Exclusive

 November 1, 2008

Columns

Make a Difference: Support IFT Foundation Scholarships

By Sheri Schellhaass

PRESIDENT'S MESSAGE

Prime Time for Meat and Poultry

By A. Elizabeth Sloan

CONSUMER TRENDS

Exploring Satiety Signals

FOOD, MEDICINE & HEALTH

Sweeteners for the 21st Century

By Donald E. Pszczola

INGREDIENTS

Pondering Polyphenols

By Linda Milo Ohr

NUTRACEUTICALS

Determining Antioxidant Activity

By Neil H. Mermelstein

LABORATORY

Engineering a Start-up

By J. Peter Clark

PROCESSING

Certifying Food Packaging Converters

By Aaron L. Brody

PACKAGING

Direct Innovation vs Open Innovation

By Edward Goldman

PERSPECTIVE

Departments

NEWS

By KAREN NACHAY

NEW SKUs

IFT WORLD

By KAREN NACHAY

BOOKS

Past Issues

October 2008

Volume 62, No. 10

September 2008

Volume 62, No. 9

blueberry

Subscribe Today

Stay ahead with Food Technology’s comprehensive coverage of the latest scientific discoveries, insights, and innovations from companies, institutions and thought leaders across the global food system.

Learn More

Upcoming Events right arrow

Supplier Event

Maryland Section IFT Suppliers Night

Owings Mills, Maryland

Course

Revealing Emerging Food Trends: Insights for the Global FB Industry - Virtual Workshop

Online

Expo

Great Lakes Section IFT Supplier Night and Expo

Battle Creek, Michigan

Supplier Event

Great Lakes Section IFT 2025 Suppliers Day

Battle Creek, Michigan

up arrow Top