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

Volume 68, No. 1

Americans are snacking around the clock.

What, When and Where America Eats
Changing consumer priorities, including a penchant for around-the-clock consumption and more interest in sophisticated everyday fare, demand close attention from food and beverage companies.
January 1, 2014
Genetically modified corn like the top ear reduces damage from insects.

GMOs: A Plateful of Promises
Although controversial, genetically modified crops are safe, efficacious, and necessary to meet future food needs and preferences.
January 1, 2014
Meal replacement moment with an energy bar

New Insights on ‘Liking’ and Product Choice
Sensory research on energy bars reveals the need to design the right cues into products and packaging to signal benefits promised by the brand.
January 1, 2014
Chips

The Snack Route to Wellness
IFT’s 2014 Wellness Conference will take snacking to a new level.
January 1, 2014
Meal replacement moment with an energy bar

New Insights on ‘Liking’ and Product Choice
Sensory research on energy bars reveals the need to design the right cues into products and packaging to signal benefits promised by the brand.
January 1, 2014
Chips

The Snack Route to Wellness
IFT’s 2014 Wellness Conference will take snacking to a new level.
January 1, 2014
Americans are snacking around the clock.

What, When and Where America Eats
Changing consumer priorities, including a penchant for around-the-clock consumption and more interest in sophisticated everyday fare, demand close attention from food and beverage companies.
January 1, 2014
Genetically modified corn like the top ear reduces damage from insects.

GMOs: A Plateful of Promises
Although controversial, genetically modified crops are safe, efficacious, and necessary to meet future food needs and preferences.
January 1, 2014

Columns

The Future of Food Is the Focus as IFT Celebrates 75 Years

By Janet E. Collins

PRESIDENT’S MESSAGE

Bringing the Restaurant Home

By Kelly Hensel

CULINARY POINT OF VIEW

Prognosticating Global Food Trends

By KAREN NACHAY

GLOBAL INSIGHTS

Emerging Approaches to Addressing Iron Insufficiency

FOOD, MEDICINE & HEALTH

Easy Steps to Less Salt

By David Despain

INGREDIENTS

Proteins Pick Up the Pace

By Linda Milo Ohr

NUTRACEUTICALS

Allergen Detectives

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

Putting on the Pressure

By J. Peter Clark

PROCESSING

Controlled Atmosphere Preservation

By Aaron L. Brody

PACKAGING

Engage Your Critics to Become Partners

By Linda Eatherton

PERSPECTIVE

Departments

IFT ONLINE

By Kelly Hensel

IFT ONLINE

NEWS

By KAREN NACHAY

NEWS

Flexible and stackable packaging; Snack wraps target teens; Spreads go ‘simple’

NEW PRODUCTS

Compostable coffee pods; ‘Guest’ molecules in starch alter digestion of glucose

CUTTING EDGE TECHNOLOGY

Register for Wellness 14; Join IFT in New Orleans; IFT Leadership Election

By KAREN NACHAY

IFT WORLD

Fats and oils, resistant starch are IFT Press book topics

BOOKS

Past Issues

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

November 2013

Firing Up Product Development; Micronutrient Deficiency: A Global Public Health Issue; Sensory Testing for Flavorings with Modifying Properties; A Soup in Every Pot; Tipping the Scales Towards Better Health

blueberry

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