February 2014

Salaries Back on Track; Sauces Satisfy and Surprise; How Consumers Are Choosing to Lose; Expanding Opportunities for Yogurt; Arsenic and Old Rice

Volume 68, No. 2

Mapping Salaries

Salaries Back on Track
With its exclusive and robust data, the 2013 IFT Employment & Salary Survey sheds new light on compensation, benefits, stress, and job satisfaction among food scientists.
February 1, 2014
Kikkoman sauce

Sauces Satisfy and Surprise
A growing array of sauces and marinades addresses consumers’ desire for authentic, exotic, and ethnic fare that is easy to prepare.
February 1, 2014
Compensation

Compensation Conversations (Online Exclusive)
Advice from experts on negotiating a salary for a new job or a raise for a current position.
February 1, 2014
Compensation

Compensation Conversations (Online Exclusive)
Advice from experts on negotiating a salary for a new job or a raise for a current position.
February 1, 2014
Mapping Salaries

Salaries Back on Track
With its exclusive and robust data, the 2013 IFT Employment & Salary Survey sheds new light on compensation, benefits, stress, and job satisfaction among food scientists.
February 1, 2014
Kikkoman sauce

Sauces Satisfy and Surprise
A growing array of sauces and marinades addresses consumers’ desire for authentic, exotic, and ethnic fare that is easy to prepare.
February 1, 2014

Columns

Critical Snacking Issues in the Spotlight at Wellness 14

By Janet E. Collins

PRESIDENT’S MESSAGE

The friendship that helped forge food science

By IFT STAFF

IFT 75TH ANNIVERSARY

How Consumers Are Choosing to Lose

By A. Elizabeth Sloan

CONSUMER TRENDS

Marriott’s Corporate Chef Wants You to Follow the Food

By Kelly Hensel

CULINARY POINT OF VIEW

Connecting the Dots: Sustainability, Diet, and Health

FOOD, MEDICINE & HEALTH

Expanding Opportunities for Yogurt

By KAREN NACHAY

INGREDIENTS

Good Things Come in Small Sizes

By Linda Milo Ohr

NUTRACEUTICALS

Arsenic and Old Rice

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

Taking the Measure of Mixing Technologies and Practices

By J. Peter Clark

PROCESSING

Food Packaging = Psychophysical Remediation

By Aaron L. Brody

PACKAGING

Today’s Special: A Blend of Culinary Arts and Food Technology

By IFT STAFF

RCA 2014 Show Preview

10 Things I Wish I Knew at the Start of My Career

By Russell K. Moroz

PERSPECTIVE

Departments

IFT ONLINE

By Kelly Hensel

IFT ONLINE

Top trends for 2014; Salty snacks evolve; Ethnic food safety

NEWS

Bolder beer bottle; Spreading the sweetness; More 500-calorie menu items

NEW PRODUCTS

Sugar battery for portable electronics; ‘Designer’ dietary fiber

CUTTING EDGE TECHNOLOGY

Leadership election in progress; High honor for Singh; Wellness 14 high-profile speakers

IFT WORLD

Past Issues

January 2014

What, When and Where America Eats; GMOs: A Plateful of Promises; New Insights on ‘Liking’ and Product Choice; Easy Steps to Less Salt; Proteins Pick Up the Pace

December 2013

Putting Better Baked Goods on the Table; Going Gourmet for Guests; Restarting Breakfast; Pouring on a State of Peace and Calm; Not the Sound of Silence

blueberry

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