March 2015

Thinking Big About Obesity; Addressing Food Spoilage—The Elephant in the Room; Betting on the Sandwich; Spicing Up Food Formulating; The Rising Status of Superfruits and Super Seeds

Volume 69, No. 3

New thinking about obesity

Thinking Big About Obesity
Four experts share their ideas for tackling this mounting public health problem with approaches that range from food formulation to food psychology.
March 1, 2015
Rotting pears around the base of trees

Addressing Food Spoilage—The Elephant in the Room
To bolster consumer confidence and reduce food waste, the issue of food spoilage—long overshadowed by food safety—demands improved collaboration among stakeholders and new tools for detecting and identifying spoilage organisms.
March 1, 2015
The burger is the most popular sandwich in America.

Betting on the Sandwich
More than 70% of U.S. restaurants have sandwiches on the menu. Here’s why they are a sure culinary bet.
March 1, 2015
The burger is the most popular sandwich in America.

Betting on the Sandwich
More than 70% of U.S. restaurants have sandwiches on the menu. Here’s why they are a sure culinary bet.
March 1, 2015
New thinking about obesity

Thinking Big About Obesity
Four experts share their ideas for tackling this mounting public health problem with approaches that range from food formulation to food psychology.
March 1, 2015
Rotting pears around the base of trees

Addressing Food Spoilage—The Elephant in the Room
To bolster consumer confidence and reduce food waste, the issue of food spoilage—long overshadowed by food safety—demands improved collaboration among stakeholders and new tools for detecting and identifying spoilage organisms.
March 1, 2015

Columns

Educational Opportunities That Are Worth Learning About

By MARY ELLEN CAMIRE

PRESIDENT’S MESSAGE

Sustainable Proteins: From Crickets to Test-Tube Meat

By Food Technology Staff

FUTUREFOOD 2050

Yogurt preferences; NAFTA’s impact on food industry; Calories by country

By KAREN NACHAY

GLOBAL INSIGHTS

East Meets West in Next-Generation Asian Food

By A. Elizabeth Sloan

CONSUMER TRENDS

Chef + Plant Breeder: The Future of Flavor

By Kelly Hensel

CULINARY POINT OF VIEW

Nutrition Support in Pediatric Cancer

FOOD, MEDICINE & HEALTH

Spicing Up Food Formulating

By KAREN NACHAY

INGREDIENTS

The Rising Status of Superfruits and Super Seeds

By Linda Milo Ohr

NUTRACEUTICALS

Fighting Food Fraud

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

UV Processing of Mushrooms Enhances Vitamin D Content

By Tara McHugh

PROCESSING

Blending Foodservice with Food Technology

By Food Technology Staff

RCA 2015 SHOW PREVIEW

Single U.S. Food Agency Is Far from a Reality

By Stuart Pape

PERSPECTIVE

Departments

IFT ONLINE

By Kelly Hensel

IFT ONLINE

Air-fried fries; Benefits of high-altitude cooking

By Melanie Zanoza Bartelme

NEWS

High-protein milk; Low-mercury tuna; Cheetos go sweet

By Melanie Zanoza Bartelme

NEW PRODUCTS

Photopurification to pasteurize milk; Wood-fiber bottle; Food from byproducts

CUTTING EDGE TECHNOLOGY

PLT promotes Davis; McEntire joins GMA; Rutgers team investigates food dyes

By Melanie Zanoza Bartelme

IFT WORLD

Past Issues

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

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

blueberry

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