May 2010

Volume 64, No. 5

Salt Reduction Gains Momentum
Responding to public pressure to reduce sodium content, food manufacturers are setting targets to trim salt levels in their products over the next few years. consumers will benefit, but will they fully understand or embrace the changes?
May 1, 2010

Strategies For Reducing Sodium in the U.S.
New Institute of Medicine report urges FDA to set standards for salt used in food processing and foodservice. Here’s a look at the recommendations and ramifications.
May 1, 2010

Ensuring Food Safety in a Global Marketplace
Setting up a food safety system that covers a product from farm to fork has never been more critical for food and beverage companies. Here’s a step-by-step approach to safeguarding your brands—and the consumers who purchase them.
May 1, 2010

New Insights into Food & Health
Food Technology’s Wellness 10 conference delivered an integrated perspective on emerging technologies, scientific evidence, and consumer trends.
May 1, 2010

Ensuring Food Safety in a Global Marketplace
Setting up a food safety system that covers a product from farm to fork has never been more critical for food and beverage companies. Here’s a step-by-step approach to safeguarding your brands—and the consumers who purchase them.
May 1, 2010

New Insights into Food & Health
Food Technology’s Wellness 10 conference delivered an integrated perspective on emerging technologies, scientific evidence, and consumer trends.
May 1, 2010

Salt Reduction Gains Momentum
Responding to public pressure to reduce sodium content, food manufacturers are setting targets to trim salt levels in their products over the next few years. consumers will benefit, but will they fully understand or embrace the changes?
May 1, 2010

Strategies For Reducing Sodium in the U.S.
New Institute of Medicine report urges FDA to set standards for salt used in food processing and foodservice. Here’s a look at the recommendations and ramifications.
May 1, 2010

Features

Chef Viverito Makes Cell-Based Seafood Taste Good

Chef Gerard Viverito recently joined BlueNalu, a cellular aquaculture startup, where his passion for seafood sustainability and international culinary arts will help him show consumers that cell-based seafood can mimic regular seafood in taste and texture.

Columns

I Want to See You in Chicago!

By Marianne Gillette

PRESIDENT'S MESSAGE

Consumers Are Big Fans of Small Appliances

By A. Elizabeth Sloan

CONSUMER TRENDS

Advancing Our Understanding of Food Allergies

By Roger Clemens

FOOD, MEDICINE & HEALTH

‘Stealth Health’ for Kids

By Donald E. Pszczola

INGREDIENTS

Formulating to Improve Heart Health

By Linda Milo Ohr

NUTRACEUTICALS

Dealing with Antioxidant Assay Issues

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

What Can Be Done With an Extruder?

By J. Peter Clark

PROCESSING

Intelligent Packaging: A Power Tool for Food

By Aaron L. Brody

PACKAGING

The Future of GRAS

By Charles H. Manley

PERSPECTIVE

Departments

IFT WORLD

By KAREN NACHAY

NEW SKUs

NEWS

By KAREN NACHAY

Past Issues

April 2010

Volume 64, No. 4

March 2010

Volume 64, No. 3

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