February 2015

No Holds Barred; Big Data in Food Safety and Quality; Nondairy Beverages’ Next Wave; Formulating the Perfect Piece of Cake; Managing Blood Sugar

Volume 69, No. 2

Snack and nutrition bars

No Holds Barred
Some formulators of snack and nutrition bars are looking to unexpected flavors and nontraditional protein sources to stand out in a crowded category.
February 1, 2015
Big data

Big Data in Food Safety and Quality
There is no question that big data, through better predictive analytics, is already paying huge dividends for many professions, but does it apply to food science and food safety?
February 1, 2015
Pairing almond milk with cookies

Nondairy Beverages’ Next Wave
Good-tasting dairy-free options—sourced from almonds, cashews, quinoa, and more—are proliferating in response to consumers’ growing interest in plant-based milk products.
February 1, 2015

Cricket-Powered Energy (Online Exclusive)
Exo co-founder Gabi Lewis shares the story behind his company’s cricket-flour bars.
February 1, 2015
Pairing almond milk with cookies

Nondairy Beverages’ Next Wave
Good-tasting dairy-free options—sourced from almonds, cashews, quinoa, and more—are proliferating in response to consumers’ growing interest in plant-based milk products.
February 1, 2015

Cricket-Powered Energy (Online Exclusive)
Exo co-founder Gabi Lewis shares the story behind his company’s cricket-flour bars.
February 1, 2015
Snack and nutrition bars

No Holds Barred
Some formulators of snack and nutrition bars are looking to unexpected flavors and nontraditional protein sources to stand out in a crowded category.
February 1, 2015
Big data

Big Data in Food Safety and Quality
There is no question that big data, through better predictive analytics, is already paying huge dividends for many professions, but does it apply to food science and food safety?
February 1, 2015

Columns

Cast a Vote for Vision and Commitment

By MARY ELLEN CAMIRE

PRESIDENT’S MESSAGE

Your Steak Is Safe to Eat

FOOD, MEDICINE & HEALTH

Uniquely Canadian Market Opportunities

By A. Elizabeth Sloan

CONSUMER TRENDS

The Real Mrs. Patmore: A Chat with Chef Lisa Heathcote

By Kelly Hensel

CULINARY POINT OF VIEW

Formulating the Perfect Piece of Cake

By KAREN NACHAY

INGREDIENTS

Managing Blood Sugar

By Linda Milo Ohr

NUTRACEUTICALS

Determining the GRAS Status of Flavors

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

Innovative Infrared Food Processing

By Tara McHugh

PROCESSING

The Latest in Active Food Packaging

By Aaron L. Brody

PACKAGING

Latino Snacking Trends in America

By Food Technology Staff

FOOD SNAPSHOT

Departments

IFT ONLINE

By Kelly Hensel

IFT ONLINE

Essential oils control corn fungi; Avocados may lower cholesterol

By Melanie Zanoza Bartelme

NEWS

Yogurt meets juice; Biodegradable coffee cartridges; Breakfast biscuits go bite-size

By Melanie Zanoza Bartelme

NEW PRODUCTS

Aging wine underwater; New test for adulterated beef

CUTTING EDGE TECHNOLOGY

An amazing win for IFTSA members; IFT15 student travel grants

By Melanie Zanoza Bartelme

IFT WORLD

Past Issues

January 2015

Innovating to Meet the Challenge of Food Waste; What’s Fueling Consumers’ Focus on Freshness?; PepsiCo Global R&D: Catalyst for Growth; Assessing and Understanding Arsenic Exposure; Dairy’s Functional Potential

December 2014

A New Crop of Plant Protein Pioneers; What Consumers Are Avoiding: A Look at the ‘Free-From’ Market; Chef Einat Admony: Redefining Israeli Cuisine; Uncovering the Benefits of Encapsulation; Savvier Snacking

blueberry

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