June 2014

Blurring the Line Between Snack and Meal; Fitting Foods to Lifestyles; Biobased But Not Biodegradable; Guys and Groceries: A Look at How Men Shop and Cook; Trending Ingredient Topics

Volume 68, No. 6

Blurring the line between snack and meal

Blurring the Line Between Snack and Meal
Opportunities for more-healthful offerings abound as consumers seek products with better nutritional profiles and frequently replace meals with snacks, according to speakers at IFT’s Wellness 14 conference.
June 1, 2014
Variety on a Budget

Fitting Foods to Lifestyles
Understanding the ways members of key consumer segments are living their lives can provide important clues to developing and positioning foods and beverages to meet their needs.
June 1, 2014
Replacing petroleum-based PET bottles with biobased bottles

Biobased But Not Biodegradable
Is this the new paradigm for sustainable food packaging? A careful analysis suggests that it is.
June 1, 2014

Moving Product Traceability Forward (Online Exclusive)
Five food and industry associations share their vision for the Global Food Traceability Center.
June 1, 2014
Replacing petroleum-based PET bottles with biobased bottles

Biobased But Not Biodegradable
Is this the new paradigm for sustainable food packaging? A careful analysis suggests that it is.
June 1, 2014

Moving Product Traceability Forward (Online Exclusive)
Five food and industry associations share their vision for the Global Food Traceability Center.
June 1, 2014
Blurring the line between snack and meal

Blurring the Line Between Snack and Meal
Opportunities for more-healthful offerings abound as consumers seek products with better nutritional profiles and frequently replace meals with snacks, according to speakers at IFT’s Wellness 14 conference.
June 1, 2014
Variety on a Budget

Fitting Foods to Lifestyles
Understanding the ways members of key consumer segments are living their lives can provide important clues to developing and positioning foods and beverages to meet their needs.
June 1, 2014

Features

Seeking Smarter Protein Snacks (Online Exclusive)

Customizing the development of protein-enhanced products to better address specific consumer needs will require teamwork and a better understanding of human biology, says Amway research scientist Deepa Shenoy.

Columns

How Will Women Affect the Future of Food?

By Janet E. Collins

PRESIDENT’S MESSAGE

Can GMOs and organic coexist?

By IFT STAFF

IFT 75TH ANNIVERSARY

Improving the Food System One Stove at a Time

By Kelly Hensel

CULINARY POINT OF VIEW

Guys and Groceries: A Look at How Men Shop and Cook

By A. Elizabeth Sloan

CONSUMER TRENDS

A Decade of Commitment: More to Come

FOOD, MEDICINE & HEALTH

Trending Ingredient Topics

By KAREN NACHAY

INGREDIENTS

Enduring the Road to Recovery

By Linda Milo Ohr

NUTRACEUTICALS

Less Trans Fat for Mrs. Sprat

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

The Evolution of Thermal Processing

By J. Peter Clark

PROCESSING

Food and Beverage Makers Show Packaging ‘App-titude’

By Aaron L. Brody

PACKAGING

Nutrients of Public Health Concern

By Dennis T. Gordon

PERSPECTIVE

Departments

IFT ONLINE

By Kelly Hensel

IFT ONLINE

More are eating breakfast out; FDA limits omega-3 claims

By Melanie Zanoza Bartelme

NEWS

Innovative instant oatmeal; Tea meets wine; Latin-inspired frozen meals

By Melanie Zanoza Bartelme

NEW PRODUCTS

Consumer attitudes toward ‘futuristic’ scientific advancements

CUTTING EDGE TECHNOLOGY

Chicago section awards; An educational road trip

By Melanie Zanoza Bartelme

IFT WORLD

Books on Bioactives, Statistics

BOOKS

Past Issues

May 2014

Deconstructing the Methylmercury Myth; Celebrating Food Science and IFT’s 75th Anniversary; Increasing Your Ingredient Acumen; Nutritional News in New Orleans; Speakers Share the Latest on Food Safety and Quality at IFT’s 2014 Annual Meeting

April 2014

The Top Ten Functional Food Trends; Extrusion Bolsters Food Security in Africa; Reinventing Rice; Granting Immunity; 3D Printing: Rapid Prototyping from Food to Food Packaging

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