August 2015

Sea-ing a Better Way to Feed the World; Mapping the World of Barbecue; GRAS 27 Flavoring Substances; How Tomorrow’s Technology Will Help Feed the Planet; Cornell Researchers Give Microbes the Slip

Volume 69, No. 8

Plated fish underwater

Sea-ing a Better Way to Feed the World
Seafood and seaweed are underutilized food sources with the potential to improve public health and sustainably feed the world’s growing population.
August 1, 2015
Barbecue photos on Map

Mapping the World of Barbecue
Global flavors, regional variations, and interesting flavor combinations are punching up the barbecue sauce category.
August 1, 2015
Flask in lab

GRAS 27 Flavoring Substances
The 27th publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on recent progress in the consideration of flavoring ingredients generally recognized as safe under the Food Additives Amendment.
August 1, 2015
Flask in lab

GRAS 27 Flavoring Substances
The 27th publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on recent progress in the consideration of flavoring ingredients generally recognized as safe under the Food Additives Amendment.
August 1, 2015
Plated fish underwater

Sea-ing a Better Way to Feed the World
Seafood and seaweed are underutilized food sources with the potential to improve public health and sustainably feed the world’s growing population.
August 1, 2015
Barbecue photos on Map

Mapping the World of Barbecue
Global flavors, regional variations, and interesting flavor combinations are punching up the barbecue sauce category.
August 1, 2015

Columns

A Look Back at a Year of Moving Forward

By MARY ELLEN CAMIRE

PRESIDENT’S MESSAGE

Chef Sarah Simmons: Celebrating the Everyday

By Kelly Hensel

CULINARY POINT OF VIEW

The Performance Product Market Is on the Move

By A . Elizabeth Sloan

CONSUMER TRENDS

Vanillin: More Than Just a Favorite Flavoring?

FOOD, MEDICINE & HEALTH

Cornell Researchers Give Microbes the Slip

By TONI TARVER

INSIDE ACADEMIA

Small Ingredients Offer Big Functional Benefits

By KAREN NACHAY

INGREDIENTS

Burning Fat, Building Muscle

By Linda Milo Ohr

NUTRACEUTICALS

Going Viral

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

A Tribute to Peter Clark— A Leader in Food Processing

By Tara McHugh

PROCESSING

Packaging That Sells

By Claire Koelsch Sand, Aaron Brody

PACKAGING

How Tomorrow’s Technology Will Help Feed the Planet

By Food Technology Staff

FUTUREFOOD 2050

What the World Eats

By Food Technology Staff

Food Snapshot

Departments

IFT.org

By Kelly Hensel

IFT.org

Reactions to PHO ban; Soil microbe combats arsenic in rice

By Melanie Zanoza Bartelme

NEWS

Beer with tequila flavor; Whole grain breakfast bars; Sweet and salty snack mix

By Melanie Zanoza Bartelme

NEW PRODUCTS

Volunteer Central debuts; Getting to know Paul Cole

By Melanie Zanoza Bartelme

IFT WORLD

Past Issues

July 2015

Generational Role Reversals; The Rise of the Solo Diner; Meeting Industry’s Science and Technology Needs; Entrepreneurial Approaches Mean Big Wins for General Mills; Turning Down the Heat: Anti-Inflammatory Ingredients

June 2015

IFT Marks a Milestone in Chicago; Chicago Will Be the Ingredients Capital in July; A Healthy Assortment of Functional Ingredients; 2015 Scientific Program Offers Food Safety & Quality; Annual Event Delivers Solutions to Processing Challenges

blueberry

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