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

Volume 69, No. 1

Food waste

Innovating to Meet the Challenge of Food Waste
Food waste in the United States represents a market opportunity worth over $160 billion for innovators who can reduce this waste and its impact.
January 1, 2015
Fresh prepared foods in refrigerated case.

What’s Fueling Consumers’ Focus on Freshness?
Healthier eating, a shift toward immediate consumption, and a bevy of prepared meal components are powering the unstoppable trend to fresh food.
January 1, 2015
PepsiCo megabrands

PepsiCo Global R&D: Catalyst for Growth
Chief scientific officer Mehmood Khan is positioning R&D for innovation through knowledge transfer, new skill sets, and global partnerships.
January 1, 2015
Arsenic

Assessing and Understanding Arsenic Exposure
Inorganic arsenic is carcinogenic and found in a variety of food and beverage products, but not at levels that are considered dangerous, analyses suggest.
January 1, 2015
PepsiCo megabrands

PepsiCo Global R&D: Catalyst for Growth
Chief scientific officer Mehmood Khan is positioning R&D for innovation through knowledge transfer, new skill sets, and global partnerships.
January 1, 2015
Arsenic

Assessing and Understanding Arsenic Exposure
Inorganic arsenic is carcinogenic and found in a variety of food and beverage products, but not at levels that are considered dangerous, analyses suggest.
January 1, 2015
Food waste

Innovating to Meet the Challenge of Food Waste
Food waste in the United States represents a market opportunity worth over $160 billion for innovators who can reduce this waste and its impact.
January 1, 2015
Fresh prepared foods in refrigerated case.

What’s Fueling Consumers’ Focus on Freshness?
Healthier eating, a shift toward immediate consumption, and a bevy of prepared meal components are powering the unstoppable trend to fresh food.
January 1, 2015

Columns

Resolve to Reduce Food Waste

By MARY ELLEN CAMIRE

PRESIDENT’S MESSAGE

What’s Cooking in the Kitchen of Tomorrow

By Food Technology Staff

FUTUREFOOD 2050

Foreseeing Future Food Trends

By KAREN NACHAY

GLOBAL INSIGHTS

Chef David Lebovitz: Living ‘la Bonne Vie’ in Paris

By Kelly Hensel

CULINARY POINT OF VIEW

Which Is Best: Food or Dietary Supplements?

FOOD, MEDICINE & HEALTH

Dairy’s Functional Potential

By KAREN NACHAY

INGREDIENTS

The Many Facets of Fiber Fortification

By Linda Milo Ohr

NUTRACEUTICALS

Gearing up for New Nutrition Labels

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

USDA’s Research Labs—Past, Present, and Future

By Tara McHugh

PROCESSING

The Trajectory of Flexible Packaging

By Aaron L. Brody

PACKAGING

Extending a Wheat Sheaf for Peace

By Kenneth M. Quinn

PERSPECTIVE

Departments

IFT ONLINE

By Kelly Hensel

IFT ONLINE

2015 Culinary trends forecast; How consumers interpret food issues

By Melanie Zanoza Bartelme

NEWS

Bourbon with a kick; Drinkable peanut butter; Lactose-free dairy cream cheese

By Melanie Zanoza Bartelme

NEW PRODUCTS

Spray-on DNA barcodes; Cutting sodium in meat; New generation of bioplastics

CUTTING EDGE TECHNOLOGY

Processing column transition; General Mills scholarship winners

By Melanie Zanoza Bartelme

IFT WORLD

Past Issues

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

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

blueberry

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