November 2014

Top 5 Flavor Trends; Thinking Outside the Cereal Box for Breakfast; Food Scientists & Dietary Reference Intakes: An Important Alliance; Making Over Meat and Poultry; Keeping Pace with Heart Health

Volume 68, No. 11

North African cuisine

Top 5 Flavor Trends

Flavorists, chefs, and trendspotters predict the leading flavor trends that consumers will be seeking out in the coming year on their quest for healthier and more authentic food.
November 1, 2014
Inside a cereal box

Thinking Outside the Cereal Box for Breakfast

Consumers are increasingly interested in taking their breakfasts to go, but they still demand products that offer good taste, health benefits, and innovation.
November 1, 2014
Woman shopping for food.

Food Scientists & Dietary Reference Intakes: An Important Alliance

Regular updating of the Dietary Reference Intakes is integral to effective health and nutrition strategies.
November 1, 2014
Napoleon, Ohio Campbell's Plant

Ohio Food Processors Draw on Natural Resources (Online Exclusive)

Food manufacturers in Northwest Ohio are taking advantage of the area’s resources to incorporate local crops and tap into sustainable energy sources in their operations.
November 1, 2014
Woman shopping for food.

Food Scientists & Dietary Reference Intakes: An Important Alliance

Regular updating of the Dietary Reference Intakes is integral to effective health and nutrition strategies.
November 1, 2014
Napoleon, Ohio Campbell's Plant

Ohio Food Processors Draw on Natural Resources (Online Exclusive)

Food manufacturers in Northwest Ohio are taking advantage of the area’s resources to incorporate local crops and tap into sustainable energy sources in their operations.
November 1, 2014
North African cuisine

Top 5 Flavor Trends

Flavorists, chefs, and trendspotters predict the leading flavor trends that consumers will be seeking out in the coming year on their quest for healthier and more authentic food.
November 1, 2014
Inside a cereal box

Thinking Outside the Cereal Box for Breakfast

Consumers are increasingly interested in taking their breakfasts to go, but they still demand products that offer good taste, health benefits, and innovation.
November 1, 2014

Columns

Building a Global Food Science Community

PRESIDENT’S MESSAGE

IFT Journals Witness Seminal Events of Food Science

IFT 75TH ANNIVERSARY

Small Family Farms Have a Big Impact

GLOBAL INSIGHTS

The Bread Category Is on the Rise

CONSUMER TRENDS

Chef McLagan Sees the Beauty in Bitter

CULINARY POINT OF VIEW

6.4 Trillion Calories and Counting

FOOD, MEDICINE & HEALTH

Making Over Meat and Poultry

INGREDIENTS

Keeping Pace with Heart Health

NUTRACEUTICALS

It’s Always Tea-Time

FOOD SAFETY & QUALITY

Getting Resourceful About Energy Use

PROCESSING

PHOs: Illegal Food Additives Since 2005

PERSPECTIVE

Past Issues

October 2014

A Diet for a Kinder Planet; Restaurants Reposition for Growth; Global Food Traceability; Bakery Bonanza; Combating Hunger Pains

September 2014

Transforming the Store; The New Fermented Food Culture; Are You Prepared for Obesity Litigation?; Coffee Talk and Tea Time; Fats for Fitness

blueberry

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