November 2010

Volume 64, No. 11

The Paradox of Organic Ingredients
Are USDA organic regulations governing the use of nonorganic ingredients in organic products a valuable tool for growing organic packaged foods sales or an impossible standard?
November 1, 2010

Biotechnology: Going Beyond GMOs
Breakthroughs in this emerging scientific discipline have profoundly altered the landscape of food production, processing, and manufacturing. What are the benefits and risks?
November 1, 2010

SOS/70, Today & Beyond
Ever since Nicolas Appert, food scientists have confronted and overcome challenges. Finding solutions to today’s and tomorrow’s tribulations—climate change, water usage, obesity, and risk perception—will require more ethical choices and greater use of science and technology.
November 1, 2010

SOS/70, Today & Beyond
Ever since Nicolas Appert, food scientists have confronted and overcome challenges. Finding solutions to today’s and tomorrow’s tribulations—climate change, water usage, obesity, and risk perception—will require more ethical choices and greater use of science and technology.
November 1, 2010

The Paradox of Organic Ingredients
Are USDA organic regulations governing the use of nonorganic ingredients in organic products a valuable tool for growing organic packaged foods sales or an impossible standard?
November 1, 2010

Biotechnology: Going Beyond GMOs
Breakthroughs in this emerging scientific discipline have profoundly altered the landscape of food production, processing, and manufacturing. What are the benefits and risks?
November 1, 2010

Columns

Building Trust in Our Food System

By ROBERT B. GRAVANI

PRESIDENT'S MESSAGE

A New Vegetable Medley

By A. Elizabeth Sloan

CONSUMER TRENDS

Antioxidants: Balancing the Evidence

FOOD, MEDICINE & HEALTH

Pondering the Pasta Possibilities

By Donald E. Pszczola

INGREDIENTS

Connecting with Kids

By Linda Milo Ohr

NUTRACEUTICALS

A Brief Look at Grain and Seed Analysis

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

Focus on Freezing

By J. Peter Clark

PROCESSING

Thin, Light, and Flexible: Optimizing Food Packaging

By Aaron L. Brody

PACKAGING

Sustainability Points to Plant Proteins

By Johann F. Tergesen

PERSPECTIVE

Departments

NEWS

By KAREN NACHAY

NEW SKUs

IFT WORLD

By KAREN NACHAY

BOOKS

By Victor R. Preedy, Ronald Ross Watson

Olives and Olive Oil in Health and Disease Prevention

Past Issues

October 2010

Volume 64, No. 10

September 2010

Volume 64, No. 9

blueberry

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The New Frontier of Plant-Based Protein Structures Fundamentals Applications and Opportunities

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Commercialization, Emerging Technologies, Consumer Acceptance, and Environmental Impact (A Virtual Workshop by NPD/EFFoST)

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