January 2016

What, When, and Where America Eats; Formulating for Clean Label Products; Utilizing Bambara Groundnut in Value-Added Products; Unraveling the Science of Home Cooking; Ways to Manage Weight

Volume 70, No. 1

Gourmet foods

What, When, and Where America Eats
A new megatrend focused on gourmet convenience, interest in more plant-based fare, and a need for more complete grab-and-go meal solutions are among the factors creating fundamental shifts in Americans’ eating behaviors.
January 1, 2016
Clean Label

Formulating for Clean Label Products
Accelerating consumer interest in ‘natural’ and clean label has shifted the focus of product development and ingredient selection to natural sweeteners, greens and grasses, ancient grains, and non-GMO varieties.
January 1, 2016
Bambara groundnut

Utilizing Bambara Groundnut in Value-Added Products
Indigenous to Africa, resistant to drought and pests, and a good source of protein, fiber, and calcium, Bambara groundnut can contribute to food security in developing and developed countries.
January 1, 2016
Bambara groundnut

Utilizing Bambara Groundnut in Value-Added Products
Indigenous to Africa, resistant to drought and pests, and a good source of protein, fiber, and calcium, Bambara groundnut can contribute to food security in developing and developed countries.
January 1, 2016
Gourmet foods

What, When, and Where America Eats
A new megatrend focused on gourmet convenience, interest in more plant-based fare, and a need for more complete grab-and-go meal solutions are among the factors creating fundamental shifts in Americans’ eating behaviors.
January 1, 2016
Clean Label

Formulating for Clean Label Products
Accelerating consumer interest in ‘natural’ and clean label has shifted the focus of product development and ingredient selection to natural sweeteners, greens and grasses, ancient grains, and non-GMO varieties.
January 1, 2016

Columns

Looking Ahead

By Colin Dennis

PRESIDENT’S MESSAGE

Health and Wellness Drive Food Trends

By KAREN NACHAY

GLOBAL INSIGHTS

Unraveling the Science of Home Cooking

By Kelly Hensel

CULINARY POINT OF VIEW

Understanding the Difference Between Hazard and Risk

By Claire Kruger

FOOD, MEDICINE and HEALTH

Breaking Boundaries With Savory Ingredients

By KAREN NACHAY

INGREDIENTS

Ways to Manage Weight

By Linda Milo Ohr

NUTRACEUTICALS

Coloring Foods and Beverages

By Neil H. Mermelstein

FOOD SAFETY and QUALITY

Pulsed Electric Field Processing for Fruits and Vegetables

By Tara McHugh

PROCESSING

Strategies to Halt Package Fraud

By Claire Koelsch Sand

PACKAGING

Sourcing Protein for Pets

By Isabelle Aelvoet

PERSPECTIVE

Departments

Peanut Allergenicity; FDA approves GE fish; JFS anniversary issue

By Melanie Zanoza Bartelme

NEWS

Breakfast on the go; Squeezable sour cream; Almond milk plus cashews

By Melanie Zanoza Bartelme

NEW PRODUCTS

Kitchen robotics; Concentration technology for milk; GM citrus trees

CUTTING EDGE TECHNOLOGY

Leadership election candidates; Leveille wins Harris Award

By Melanie Zanoza Bartelme

IFT WORLD

Two new IFT Press books and a book review

BOOKS

Past Issues

December 2015

What’s Cooking in the Kitchen of the Future; Cooking Behavior Close-Up; University of Minnesota Researchers Accelerate Detection From Farm to Fork; Satisfying a Sweet Tooth; Ingredients for Women’s Wellness

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

blueberry

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