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

Volume 69, No. 7

Multi-generation family

Generational Role Reversals
Convenience-seeking seniors, skilled Millennial scratch cooks, and health-minded kids are among the emerging population groups that are driving demand for new products.
July 1, 2015
Dining solo

The Rise of the Solo Diner
An increasing number of single-person households and business travelers are fueling the call for ‘table for one.’ Here are some insights to attract and serve this growing market.
July 1, 2015
Analysis and testing of food

Meeting Industry’s Science and Technology Needs
What exactly is it that the food and drinks industry needs from innovation in science and technology? By consulting its worldwide membership, a UK science and technology organization has received some answers.
July 1, 2015
Ideas and innovation

Entrepreneurial Approaches Mean Big Wins for General Mills
Open innovation and inviting consumers into the product development process earlier allow the company to unlock new growth opportunities.
July 1, 2015
Analysis and testing of food

Meeting Industry’s Science and Technology Needs
What exactly is it that the food and drinks industry needs from innovation in science and technology? By consulting its worldwide membership, a UK science and technology organization has received some answers.
July 1, 2015
Ideas and innovation

Entrepreneurial Approaches Mean Big Wins for General Mills
Open innovation and inviting consumers into the product development process earlier allow the company to unlock new growth opportunities.
July 1, 2015
Multi-generation family

Generational Role Reversals
Convenience-seeking seniors, skilled Millennial scratch cooks, and health-minded kids are among the emerging population groups that are driving demand for new products.
July 1, 2015
Dining solo

The Rise of the Solo Diner
An increasing number of single-person households and business travelers are fueling the call for ‘table for one.’ Here are some insights to attract and serve this growing market.
July 1, 2015

Columns

Listening to Our Members

By MARY ELLEN CAMIRE

PRESIDENT’S MESSAGE

Smart Water Management Boosts Food Security

By Food Technology Staff

FUTUREFOOD 2050

Our Evolving Appreciation of Asian Cuisines

By KAREN NACHAY

GLOBAL INSIGHTS

Chef Jeremy Bringardner: Achieving the Food Trifecta

By Kelly Hensel

CULINARY POINT OF VIEW

Do Apples Yield a Bountiful Harvest of Health Benefits?

FOOD, MEDICINE & HEALTH

Ingredient Development Is Always Evolving

By KAREN NACHAY

INGREDIENTS

Turning Down the Heat: Anti-Inflammatory Ingredients

By Linda Milo Ohr

NUTRACEUTICALS

Pesticide Analysis

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

Solar Thermal Processing of Foods for Small Operations

By Tara McHugh

PROCESSING

The Top 10 Breakthroughs in Food Science in the Past 75 Years

By Guy Crosby

PERSPECTIVE

Departments

IFT.org

By Kelly Hensel

IFT.org

Germinated buckwheat and health; FDA Food Safety Challenge finalists

By Melanie Zanoza Bartelme

NEWS

Portion-controlled treats; Super favorful seeds; Snackable chicken strips

By Melanie Zanoza Bartelme

NEW PRODUCTS

Dairy thickener has probiotic potential; Ultrasonics separate fat in milk

CUTTING EDGE TECHNOLOGY

Kraft endows scholarships; Traceability Center gets grant

By Melanie Zanoza Bartelme

IFT WORLD

Past Issues

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

May 2015

Trending Down: Fat, Sugar, Sodium; A Plant-Based Paradigm Shift for Packaged Foods; The Future Is Now for Water Reuse; Expanding Food Production Amidst Climate Change; The Skinny on Fats and Oils

blueberry

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