May 2016

Decoding the Science of Taste; Consumers Get Serious About Snacking; Achievement Awards Honor Excellence in Food Science; Toasting Ingredients in Fermented and Distilled Beverages; What’s Eating Colleges and Universities?

Volume 70, No. 5

Woman drinking wine

Decoding the Science of Taste
Sweet. Sour. Salty. Savory. Bitter. Researchers are unlocking new secrets about the complicated mechanisms of taste, and their findings will shape product development and public health initiatives.
May 1, 2016

Beyond the Basic Five (Online Exclusive)
Despite the long-accepted view that there are five basic tastes, some scientists, including Michael Tordoff, a researcher at the Monell Chemical Senses Center in Philadelphia, find that viewpoint limiting.
May 1, 2016
Woman eating snack at computer

Consumers Get Serious About Snacking
As consumers’ lives get busier and busier, they are turning to snacks to power through their demanding days and in some cases, forgoing traditional meals altogether.
May 1, 2016

Snacking Across Categories (Online Exclusive)
With innovative new products popping up across a variety of categories, consumers have nothing but options when it comes to snacks.
May 1, 2016
Woman eating snack at computer

Consumers Get Serious About Snacking
As consumers’ lives get busier and busier, they are turning to snacks to power through their demanding days and in some cases, forgoing traditional meals altogether.
May 1, 2016

Snacking Across Categories (Online Exclusive)
With innovative new products popping up across a variety of categories, consumers have nothing but options when it comes to snacks.
May 1, 2016
Woman drinking wine

Decoding the Science of Taste
Sweet. Sour. Salty. Savory. Bitter. Researchers are unlocking new secrets about the complicated mechanisms of taste, and their findings will shape product development and public health initiatives.
May 1, 2016

Beyond the Basic Five (Online Exclusive)
Despite the long-accepted view that there are five basic tastes, some scientists, including Michael Tordoff, a researcher at the Monell Chemical Senses Center in Philadelphia, find that viewpoint limiting.
May 1, 2016

Features

Achievement Awards Honor Excellence in Food Science

IFT has officially celebrated the achievements of its members since the presentation of the very first Nicolas Appert Award during the 1942 annual meeting. Over time, more and more awards have been added, bringing the total to 19 different honors that collectively make up IFT’s Achievement Awards.

Columns

Opportunities for Development

By Colin Dennis

PRESIDENT’S MESSAGE

The Big Trend to Small Foods

By A. Elizabeth Sloan

CONSUMER TRENDS

What’s Brewing in the Global Beer Market

By KAREN NACHAY

GLOBAL INSIGHTS

Asthma, Allergy, and the Microbiome

FOOD, MEDICINE & HEALTH

Toasting Ingredients in Fermented and Distilled Beverages

By KAREN NACHAY

INGREDIENTS

Gut Health News to Digest

By Linda Milo Ohr

NUTRACEUTICALS

Calories Count on Menus

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

Putting Oysters Under Pressure

By Tara McHugh

PROCESSING

Modified Atmosphere Packaging Expands

By Claire Koelsch Sand

PACKAGING

What’s Eating Colleges and Universities?

By Food Technology Staff

FOOD SNAPSHOT

Departments

Structural changes in fried foods; Bilberry byproduct adds fiber

By Melanie Zanoza Bartelme

NEWS

Resealable snacking cheese; Greek yogurt dips; Island-style barbecue

By Melanie Zanoza Bartelme

NEW PRODUCTS

Gene-edited mushroom; Technology detects microorganisms; Robotic kitchen

By Food Technology Staff

CUTTING EDGE TECHNOLOGY

IFT election results; Getting to know Helen Joyner

By Melanie Zanoza Bartelme

IFT WORLD

Past Issues

April 2016

Top 10 Functional Food Trends; Whole Grains and Health: Empowering Dietary Change; Scorecard Tool Assists with FSMA Compliance; NC State Researchers Exploit Plant Compounds for Human Health; Food Political Science

March 2016

Boom Times for Breakfast; Palatable Proteins for Complex Palates; Influencing Consumer Choice for Healthier Products; Using Science to Save a Population; New Product Explorations

blueberry

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Reducing Sugar Without Compromising Taste: Innovations in Formulation

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