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

Volume 69, No. 5

Oil, Sugar, and Salt in shopping cart.

Trending Down: Fat, Sugar, Sodium
U.S. food companies continue to roll out low and light foods and beverages while also emphasizing more general health and wellness product positioning.
May 1, 2015
Hain Celestial Group’s Yves Veggie Cuisine

A Plant-Based Paradigm Shift for Packaged Foods
Consumers who are eating less meat on health and sustainability grounds fuel new growth in soy-, pulse-, and nut-based vegetarian prepared food offerings.
May 1, 2015
Water Reuse

The Future Is Now for Water Reuse
By reusing wastewater, food and beverage companies can cut operating costs, reduce reliance on freshwater resources, and contribute to a sustainable environment.
May 1, 2015
Water Reuse

The Future Is Now for Water Reuse
By reusing wastewater, food and beverage companies can cut operating costs, reduce reliance on freshwater resources, and contribute to a sustainable environment.
May 1, 2015
Oil, Sugar, and Salt in shopping cart.

Trending Down: Fat, Sugar, Sodium
U.S. food companies continue to roll out low and light foods and beverages while also emphasizing more general health and wellness product positioning.
May 1, 2015
Hain Celestial Group’s Yves Veggie Cuisine

A Plant-Based Paradigm Shift for Packaged Foods
Consumers who are eating less meat on health and sustainability grounds fuel new growth in soy-, pulse-, and nut-based vegetarian prepared food offerings.
May 1, 2015

Columns

Tap Into the Benefits of IFT Sections and Divisions

By MARY ELLEN CAMIRE

PRESIDENT’S MESSAGE

Expanding Food Production Amidst Climate Change

By Food Technology Staff

FUTUREFOOD 2050

Chocolate’s Appeal Grows, Lifestyle and Consumer Preferences, Arla Lends Expertise

By KAREN NACHAY

GLOBAL INSIGHTS

Predicting Pasta’s Potential

By A. Elizabeth Sloan

CONSUMER TRENDS

Kite Hill: Balancing Innovation & Tradition

By Kelly Hensel

CULINARY POINT OF VIEW

Scientific Creativity, Courage, and Cancer

FOOD, MEDICINE & HEALTH

The Skinny on Fats and Oils

By KAREN NACHAY

INGREDIENTS

Solutions for Stronger Skeletons

By Linda Milo Ohr

NUTRACEUTICALS

Caffeinated Concerns

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

How Olive Oil Is Processed

By Tara McHugh

PROCESSING

Organic Growth in Organic Foods

By Food Technology Staff

FOOD SNAPSHOT

Departments

IFT.org

By Kelly Hensel

IFT.org

Traceability report; Confectionery companies seek clean labels

By Melanie Zanoza Bartelme

NEWS

Sustainable seafood bowls; Kid-friendly green juice; Caffeinated yogurt

By Melanie Zanoza Bartelme

NEW PRODUCTS

New strains of probiotics; Beans for climate change; Zero waste plus new energy

CUTTING EDGE TECHNOLOGY

Food Communicators Workshop; IFT election results; Remembering John H. Silliker

By Melanie Zanoza Bartelme

IFT WORLD

Past Issues

April 2015

The Top 10 Food Trends; Vitamin Stabilization for a Long-Term Spaceflight; The Emergence of Cellular Nutrition to Fight Cancer; Pack a Product Development Punch With Protein; Protecting the Aging Brain

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

blueberry

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