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!

Volume 69, No. 10

Greek salad and olives

Touring a World of New Product Innovation
A widespread avoidance of food additives, a rapidly growing middle class aspiring to Western ways, and just about anything ethnic are among the trends driving new product innovation around the globe.
October 1, 2015
Examining food label

Food Labels: Defining a New Narrative
Food labels are the must-read material of the millennium, but how valid is the information on food labels and is it effective?
October 1, 2015
Greek salad and olives

Touring a World of New Product Innovation
A widespread avoidance of food additives, a rapidly growing middle class aspiring to Western ways, and just about anything ethnic are among the trends driving new product innovation around the globe.
October 1, 2015
Examining food label

Food Labels: Defining a New Narrative
Food labels are the must-read material of the millennium, but how valid is the information on food labels and is it effective?
October 1, 2015

Columns

A Path to Lifelong Learning and Recognition of Our Profession

By Colin Dennis

PRESIDENT’S MESSAGE

Chef Mark Allison: Changing the Nutrition Conversation

By Kelly Hensel

CULINARY POINT OF VIEW

Tocotrienols—Variations on the Vitamin E Story

FOOD, MEDICINE & HEALTH

Oregon State Puts More of the Sea on a Plate

By TONI TARVER

INSIDE ACADEMIA

Taking a Fresh Look at Fruits and Vegetables

By KAREN NACHAY

INGREDIENTS

Stress Relievers

By Linda Milo Ohr

NUTRACEUTICALS

Crickets, Mealworms, and Locusts, Oh My!

By NEIL H . MERMELSTEIN

FOOD SAFETY & QUALITY

All Sorts of Options for Food Product Sorting

By Tara McHugh

PROCESSING

Decreasing Consumer-Derived Food Waste

By Claire Koelsch Sand

PACKAGING

Ice Cream Tops America’s Dessert Choices

By Food Technology Staff

FOOD SNAPSHOT

Departments

IFT.org

By Kelly Hensel

IFT.org

Exploring vegetable cooking methods; What drives purchase decisions

By Melanie Zanoza Bartelme

NEWS

A new approach to muesli; Taco boats; Gourmet coating mixes

By Melanie Zanoza Bartelme

NEW PRODUCTS

Nominate for Achievement Awards; Getting to know Faith Critzer

By Melanie Zanoza Bartelme

IFT WORLD

IFT Press Books discuss nanotechnology; Trait-modified oils

By Food Technology Staff

BOOKS

Past Issues

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

August 2015

Sea-ing a Better Way to Feed the World; Mapping the World of Barbecue; GRAS 27 Flavoring Substances; How Tomorrow’s Technology Will Help Feed the Planet; Cornell Researchers Give Microbes the Slip

blueberry

Subscribe Today

Stay ahead with Food Technology’s comprehensive coverage of the latest scientific discoveries, insights, and innovations from companies, institutions and thought leaders across the global food system.

Learn More

Upcoming Events right arrow

Supplier Event

Chicago Section IFT Suppliers Day and Symposium

Rosemont, Illinois

Supplier Event

Minnesota Section IFT Annual Suppliers Expo

Minneapolis, Minnesota

Supplier Event

St Louis Section IFT Supplier Night

St. Louis, Missouri

Supplier Event

Northeast Section IFT Food Industry Expo

Worcester, Massachusetts

up arrow Top