What’s on the Menu Post-Recession?

Affected by the economy, consumers continue to seek value when dining out, but they’re open to fresh culinary experiences. Ethnic breakfasts, new sandwich forms, and healthful options are fueling foodservice spending.
October 1, 2010

Exploring Food Nanomaterials

IFT ’s fifth International Food Nanoscience Conference examined the safety and regulatory status of and the R&D investments in nanotechnology as well as the needs of industry to further its application.
October 1, 2010

Optimizing Bioactive Ingredients

A new route to innovation and efficacy in functional foods development holds promise for food companies.
October 1, 2010

What’s New in the World of Soy (Online Exclusive)

Farm to Fork Celebration in Iowa explored the health benefits of soy foods and the development of a new high-oleic soy oil.
October 1, 2010

Optimizing Bioactive Ingredients

A new route to innovation and efficacy in functional foods development holds promise for food companies.
October 1, 2010

What’s New in the World of Soy (Online Exclusive)

Farm to Fork Celebration in Iowa explored the health benefits of soy foods and the development of a new high-oleic soy oil.
October 1, 2010

What’s on the Menu Post-Recession?

Affected by the economy, consumers continue to seek value when dining out, but they’re open to fresh culinary experiences. Ethnic breakfasts, new sandwich forms, and healthful options are fueling foodservice spending.
October 1, 2010

Exploring Food Nanomaterials

IFT ’s fifth International Food Nanoscience Conference examined the safety and regulatory status of and the R&D investments in nanotechnology as well as the needs of industry to further its application.
October 1, 2010

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NEWS

IFT World

Past Issues

September 2010

Volume 64, No. 9

August 2010

Volume 64, No. 8

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