November 2015

Gluten-Free Without the Sacrifice; Health + Convenience = Market Opportunity; Chemical Contaminants in Foods: Health Risks and Public Perception; Highlights of the Annual Food and Nutrition Conference; Charting a New Flavor Course

Volume 69, No. 11

Baking ingredients

Gluten-Free Without the Sacrifice
More consumers are encouraged by medical conditions or lifestyle choices to eliminate gluten from their diet. Formulators are responding by turning to a plethora of ingredients to produce tasty gluten-free items throughout the supermarket.
November 1, 2015
Woman shopping

Health + Convenience = Market Opportunity
Creative concepts coupled with innovative processing and packaging technologies are yielding a steady stream of new product options that are both easy and healthful.
November 1, 2015
Woman at food store

Targeting Wannabe Healthy Eaters in the C-Store (Online Exclusive)
Consumer behaviors are shifting, and better-for-you products will play an increasingly important role in the convenience channel.
November 1, 2015
Person at computer

Chemical Contaminants in Foods: Health Risks and Public Perception
Knowing what types of information consumers are looking for may be the first step in helping to better explain potential risks and restore trust in the food supply.
November 1, 2015
Woman at food store

Targeting Wannabe Healthy Eaters in the C-Store (Online Exclusive)
Consumer behaviors are shifting, and better-for-you products will play an increasingly important role in the convenience channel.
November 1, 2015
Person at computer

Chemical Contaminants in Foods: Health Risks and Public Perception
Knowing what types of information consumers are looking for may be the first step in helping to better explain potential risks and restore trust in the food supply.
November 1, 2015
Baking ingredients

Gluten-Free Without the Sacrifice
More consumers are encouraged by medical conditions or lifestyle choices to eliminate gluten from their diet. Formulators are responding by turning to a plethora of ingredients to produce tasty gluten-free items throughout the supermarket.
November 1, 2015
Woman shopping

Health + Convenience = Market Opportunity
Creative concepts coupled with innovative processing and packaging technologies are yielding a steady stream of new product options that are both easy and healthful.
November 1, 2015

Features

Highlights of the Annual Food and Nutrition Conference (Online Exclusive)

Sensory perception and weight management, the benefits of plant foods, and dietary trends were in the spotlight at the Academy of Nutrition and Dietetics event.

Columns

Developing a Platform for International Partnerships

By Colin Dennis

PRESIDENT’S MESSAGE

Bringing Premium Poultry to the Frozen Food Aisle

By Kelly Hensel

CULINARY POINT OF VIEW

Ready Set Gochujang

By KAREN NACHAY

GLOBAL INSIGHTS

Risks of Melatonin Use in Children

FOOD, MEDICINE & HEALTH

Consumers Favor Farm-Friendly Foods

By A. Elizabeth Sloan

CONSUMER TRENDS

Charting a New Flavor Course

By KAREN NACHAY

INGREDIENTS

Plentiful Alternative Proteins

By Linda Milo Ohr

NUTRACEUTICALS

More than a Spoonful of Sugar

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

Ozone Processing of Foods and Beverages

By Tara McHugh

PROCESSING

Intelligent Packaging Advances to Meet New Needs

By Claire Koelsch Sand

PACKAGING

Global Obesity’s Expanding Girth

By Food Technology Staff

FOOD SNAPSHOT

Departments

Clean label is here to stay; the Chemistry of Halloween candy

By Melanie Zanoza Bartelme

NEWS

Kid-friendly sides; Canadian favorite crosses the border; Quick and convenient potato soup

By Melanie Zanoza Bartelme

NEW PRODUCTS

LEDs made from food waste; New DNA technology has big potential

CUTTING EDGE TECHNOLOGY

John Coupland addresses Chicago Section; Getting to know Lauren Shimek

By Melanie Zanoza Bartelme

IFT WORLD

IFT Press Book discusses spray drying for ingredient encapsulation

BOOKS

Past Issues

October 2015

Touring a World of New Product Innovation; Food Labels: Defining a New Narrative; Oregon State Puts More of the Sea on a Plate; Stress Relievers; Crickets, Mealworms, and Locusts, Oh My!

September 2015

Transformative Food Science at IFT15; Clean Label Rules, But Confusion Reigns; Four Products That Push the Technology Envelope; Ingredients Open the Door for Innovation; What’s New in the World of Wellness Ingredients

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