August 2013

Consumers Munch Away in the U.S.A.; Sustainable Agricultural Sourcing Takes Root; GRAS Flavoring Substances 26; Chef Gautier Made It Hot Before It Was Cool; Indulgent but Good for You

Volume 67, No. 8

The growth in snack foods is being driven by more in-between meal eating,

Consumers Munch Away in the U.S.A.
The growth in snack foods is being driven by more in-between meal eating, Millennials who seek bolder flavors, and products with some sort of health positioning.
August 1, 2013
Unilever encourages its tomato growers to adopt sustainable practices like drip irrigation.

Sustainable Agricultural Sourcing Takes Root
SAI Platform provides farmers and food companies with practical guidance for the procurement of raw materials in ways that are environmentally, socially, and economically responsible.
August 1, 2013
GRAS Flavoring substances 26

GRAS Flavoring Substances 26
The 26th publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on recent progress in the consideration of flavoring ingredients generally recognized as safe under the Food Additives Amendment.
August 1, 2013
GRAS Flavoring substances 26

GRAS Flavoring Substances 26
The 26th publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on recent progress in the consideration of flavoring ingredients generally recognized as safe under the Food Additives Amendment.
August 1, 2013
The growth in snack foods is being driven by more in-between meal eating,

Consumers Munch Away in the U.S.A.
The growth in snack foods is being driven by more in-between meal eating, Millennials who seek bolder flavors, and products with some sort of health positioning.
August 1, 2013
Unilever encourages its tomato growers to adopt sustainable practices like drip irrigation.

Sustainable Agricultural Sourcing Takes Root
SAI Platform provides farmers and food companies with practical guidance for the procurement of raw materials in ways that are environmentally, socially, and economically responsible.
August 1, 2013

Columns

Reflections on a Year as a Global Ambassador for Food Science

By John Ruff

PRESIDENT’S MESSAGE

Chef Gautier Made it Hot Before it Was Cool

By Kelly Hensel

CULINARY POINT OF VIEW

Zeroing in on the Center of the Plate

By A. Elizabeth Sloan

CONSUMER TRENDS

Outside-the-Gut Nutrition

FOOD, MEDICINE & HEALTH

Reimagining Fruits

By Donald E. Pszczola

INGREDIENTS

Fruit-Focused Formulating

By David Despain

INGREDIENTS

Indulgent but Good for You

By Linda Milo Ohr

NUTRACEUTICALS

Spicy, Flavorful, and Safe

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

Emulsions: When Oil and Water Do Mix

By J. Peter Clark

PROCESSING

Confronting Myths About Ozone and Food Safety

By Dee M. Graham, Charles D. Sopher, Rip G. Rice,, Ahmed E. Yousef

PROCESSING

Kitchen Capers

By Aaron L. Brody

PACKAGING

GRAS: Leave Well Enough Alone

By Eric F. Greenberg

PERSPECTIVE

Departments

IFT ONLINE

By Kelly Hensel

IFT ONLINE

NEWS

By KAREN NACHAY

NEWS

Fast & Healthy Side Dishes; What’s for Dinner?; Pretzel Moves Beyond Snacks

NEW PRODUCTS

STEM Food and Ag Council; Global Food Traceability Center; IFT Leadership Team

By KAREN NACHAY

IFT WORLD

Past Issues

July 2013

Foodservice Adapts to the 'New Normal'; Demographic Redirection; Delivering Healthy and Affordable Whole Grain Foods; Almonds & Walnuts: Shaking Out Quality; Needs of Transplant Patients Challenge Food Professionals

June 2013

The Premier Food Science Event; Feast on Formulation Inspiration; Wellness Will Turn Up the Heat in Chicago; Carbs Are Bad? Think Again.; EFSA, FDA Cast a Nutrition Dark Age

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