Face-to-Face: Meet Cynthia Lipka; Sensory scientists discuss salt perception in meat; The Product Development Process: Fiber One

Food Technology Online Gets Redesigned
New Year, new look as IFT debuts a new design for the Food Technology magazine section of ift.org. More visually appealing and user-friendly than the old version, the new Food Technology online features the latest and greatest from the magazine, including resources only found at ift.org. For example, the Food Technology landing page showcases the latest ePerspective blog post, the Daily News, the current months’ Face-to-Face interview, feature articles, and more. In addition, every article will now show readers other articles on the topic they may want to read, and a list of the most popular articles. Check out the site at www.ift.org/food-technology today and let me know what you think!

Face-to-Face: Meet Cynthia Lipka
In this month’s Face-to-Face series, we will be introducing you to Cynthia Lipka, Senior Flavor Chemist at Bell Flavors & Fragrances. Lipka is a Certified Flavorist with more than 17 years of experience in developing consumer preferred flavors for a wide range of products. She specializes in the development of sweet flavors. While working at The Hershey Co., Lipka learned how to create flavors for chocolate and a wide variety of confectionery products, including licorice, hard candies, gum, and mints. Check out IFT’s Face-to-Face to see why Lipka’s confectionery skills influence her choice of favorite foods.

Sensory scientists discuss salt perception in meat
As a member of IFT, you can take part in meaningful discussions with your colleagues on topics of interest to you in the food industry. Recently, the Sensory & Consumer Sciences group discussed research by NIZO, an independent contract research company, which found it may be possible to reduce salt by 15% or more by influencing the juiciness of processed meat products. The researchers believed that by changing the structure, but not the fi rmness, of sausages, the amount of serum that can be released could be modulated. The group even got the main NIZO scientist, Fred van de Velde, involved in the discussion for feedback on their questions. Contribute to the ongoing conversation, or start a new discussion today.

The Product Development Process: Fiber One
In last month’s cover story, Food Technology Digital Media Editor Kelly Hensel explored the marketing and product development process of foods and beverages for an aging population. In a presentation at the 2010 Institute of Medicine Food Forum, Jim Kirkwood from General Mills explained the importance of combining science and consumer desires when considering how to formulate foods that older consumers will purchase and eat. In this online extra, Hensel shares how General Mills used this knowledge to develop the Fiber One brand, which continues to be very successful among the aging consumer segment.

Kelly Hensel
Digital Media Editor
[email protected]