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

Volume 67, No. 7

Firehouse Subs—serving toasted subs made with fresh ingredients—ranked as the second fastest growing restaurant chain over $200 million in sales in the nation in 2012.

Foodservice Adapts to the ‘New Normal’
As the economy slowly recovers, foodservice operators address the challenge of getting consumers to open their wallets by adding value through customization, local and fresh ingredients, and bolder flavors.
July 1, 2013
Grilling is a popular food preparation method with all of the major demographic groups.

Demographic Redirection
Gourmet mini-meals, specialty nutritional ingredients, and healthy fast food are among the product development opportunities available to food and beverage makers seeking to satisfy evolving generational food preferences.
July 1, 2013
Bread made from whole grains supplies the nutrients essential to daily dietary intake.

Delivering Healthy and Affordable Whole Grain Foods
How can the food industry produce whole grain products that consumers will eat?
July 1, 2013
Bread made from whole grains supplies the nutrients essential to daily dietary intake.

Delivering Healthy and Affordable Whole Grain Foods
How can the food industry produce whole grain products that consumers will eat?
July 1, 2013
Firehouse Subs—serving toasted subs made with fresh ingredients—ranked as the second fastest growing restaurant chain over $200 million in sales in the nation in 2012.

Foodservice Adapts to the ‘New Normal’
As the economy slowly recovers, foodservice operators address the challenge of getting consumers to open their wallets by adding value through customization, local and fresh ingredients, and bolder flavors.
July 1, 2013
Grilling is a popular food preparation method with all of the major demographic groups.

Demographic Redirection
Gourmet mini-meals, specialty nutritional ingredients, and healthy fast food are among the product development opportunities available to food and beverage makers seeking to satisfy evolving generational food preferences.
July 1, 2013

Columns

One Food Scientist Can Make a Difference

By John Ruff

PRESIDENT’S MESSAGE

Insects as a Sustainable, Nutritional Food Source

By KAREN NACHAY

GLOBAL INSIGHTS

Needs of Transplant Patients Challenge Food Professionals

FOOD, MEDICINE & HEALTH

A First Time for Everything

By Donald E. Pszczola

INGREDIENTS

Awake, Alert, and Energized

By Linda Milo Ohr

NUTRACEUTICALS

Almonds & Walnuts: Shaking Out Quality

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

Membranes, Microfiltration, Microsieves, and More

By J. Peter Clark

PROCESSING

And the Winner Is … The Year’s Best Food Packaging

By Aaron L. Brody

PACKAGING

Recognizing Industry’s Role in Protecting Public Health

By Morton Satin

PERSPECTIVE

Departments

IFT ONLINE

By Kelly Hensel

IFT ONLINE

NEWS

By KAREN NACHAY

NEWS

Dips go Greek; Fast Thai food; Kellogg launches hot cereal

NEW PRODUCTS

Day/night cycle improves produce health; UV/LEDS keep strawberries fresher longer

CUTTING EDGE TECHNOLOGY

IFT,CIFST support certification efforts; IFT President-Elect visits Japan; Wiley discounts

By KAREN NACHAY

IFT WORLD

Past Issues

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

May 2013

Modernizing Food Safety from Farm to Fork; Moving Forward on Sodium Reduction; Why Today's Sweetener Rush?; Label Language: What Matters to Consumers; Aquaculture Drives Growth in Fish Production

blueberry

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