Would you like a salad with that?

Restaurants are serving up more healthful options, but research is still needed to determine what strategies are most likely to bring about behavior changes when consumers dine out.
June 1, 2011

Challenges of Formulating Products to Meet Desired Sodium Targets

Recent activities in the sodium landscape have consumers searching for low-sodium options. As a result, food manufacturers are faced with new technical challenges.
June 1, 2011

Sorghum: the Forgotten Grain

Why is sorghum relegated to a second-class grain for human consumption in the United States? Its many nutritional benefits suggest that this often overlooked grain deserves a more prominent place in product development.
June 1, 2011

Next-Generation Sequencing Methods Revolutionize Food Microbiology

Application of whole genome sequencing technologies to food safety and food microbiology will dramatically change how we detect, subtype, and characterize foodborne pathogens, spoilage organisms, and starter cultures.
June 1, 2011

Sorghum: the Forgotten Grain

Why is sorghum relegated to a second-class grain for human consumption in the United States? Its many nutritional benefits suggest that this often overlooked grain deserves a more prominent place in product development.
June 1, 2011

Next-Generation Sequencing Methods Revolutionize Food Microbiology

Application of whole genome sequencing technologies to food safety and food microbiology will dramatically change how we detect, subtype, and characterize foodborne pathogens, spoilage organisms, and starter cultures.
June 1, 2011

Would you like a salad with that?

Restaurants are serving up more healthful options, but research is still needed to determine what strategies are most likely to bring about behavior changes when consumers dine out.
June 1, 2011

Challenges of Formulating Products to Meet Desired Sodium Targets

Recent activities in the sodium landscape have consumers searching for low-sodium options. As a result, food manufacturers are faced with new technical challenges.
June 1, 2011

Features

Columns

A Focus on Food Safety

PRESIDENT'S MESSAGE

Missed Macronutrient Opportunities

CONSUMER TRENDS

Breaking Barriers to Fluid Milk Consumption in Older Adults

FOOD, MEDICINE & HEALTH

Fermenting New Concepts

INGREDIENTS

Powerful Polyphenols

NUTRACEUTICALS

Moving Ahead on Traceability

FOOD SAFETY & QUALITY

Departments

NEWS

IFT WORLD

BOOKS

IFT Press Book Details Control and Automation of Thermal Processes

Past Issues

May 2011

Volume 65, No. 5

April 2011

Volume 65, No. 4

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