November 2016

Building Better Pizza; What Makes a Robust Microbiome?; Reducing Added Sugars with Polyols; Raspberry Ketone Weight Loss Hype Not Substantiated; Nine Flavor and Color Developments for Product Formulators

Volume 70, No. 11

Building a Pizza

Building Better Pizza
To appeal to today’s informed consumer, pizza makers are drawing on global inspiration to create uniquely flavored, high-quality pizzas with a better-for-you twist.
November 1, 2016
Eating pizza

Fast-Casual Pizzerias Driving Innovation (Online Exclusive)
Personalized options are key to pizza’s strong performance in the foodservice segment.
November 1, 2016
Gastrointestinal tract

What Makes a Robust Microbiome?
Emerging research hints at ways to nurture and nourish the human microbiome.
November 1, 2016
Candy

Reducing Added Sugars with Polyols
Polyols or sugar alcohols deliver multiple functionalities in products, including sweetness, bulk, calorie reduction, solubility, and cooling effect.
November 1, 2016
Gastrointestinal tract

What Makes a Robust Microbiome?
Emerging research hints at ways to nurture and nourish the human microbiome.
November 1, 2016
Candy

Reducing Added Sugars with Polyols
Polyols or sugar alcohols deliver multiple functionalities in products, including sweetness, bulk, calorie reduction, solubility, and cooling effect.
November 1, 2016
Building a Pizza

Building Better Pizza
To appeal to today’s informed consumer, pizza makers are drawing on global inspiration to create uniquely flavored, high-quality pizzas with a better-for-you twist.
November 1, 2016
Eating pizza

Fast-Casual Pizzerias Driving Innovation (Online Exclusive)
Personalized options are key to pizza’s strong performance in the foodservice segment.
November 1, 2016

Columns

Connecting Our Profession

By John Coupland

PRESIDENT’S MESSAGE

Weight Loss Products: A Lost Opportunity?

By A. Elizabeth Sloan

CONSUMER TRENDS

Raspberry Ketone Weight Loss Hype Not Substantiated

FOOD, MEDICINE & HEALTH

Nine Flavor and Color Developments for Product Formulators

By KAREN NACHAY

INGREDIENTS

Four Tips for Developing Flavorful Foods and Beverages

By KAREN NACHAY

Experts offer recommendations for adding flavor to formulations.

Preserving and Protecting Joint Health

By Linda Milo Ohr

NUTRACEUTICALS

Approaches to Controlling Pathogens

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

How Nut and Seed Butters Are Processed

By Tara McHugh

PROCESSING

Innovations in Plastic Food Packaging

By Claire Koelsch Sand

PACKAGING

Modern Family—U.S. Household Shifts

By Food Technology Staff

FOOD SNAPSHOT

Departments

Extending milk’s shelf life; FDA is redefining ‘healthy’

By Melanie Zanoza Bartelme

NEWS

Good-for-the-gut granola; Veggie swap-ins; New take on instant tea

By Melanie Zanoza Bartelme

NEW PRODUCTS

Growing food from plant cells; Boosting soybean yield; Food tracking in China

By Food Technology Staff

CUTTING EDGE TECHNOLOGY

Award nominations deadline; Ferree ends run

By Melanie Zanoza Bartelme

IFT WORLD

Past Issues

October 2016

Menu Mania; The New Future of Sweet; Translating the Dietary Guidelines to Consumer Action; Increasing the ‘Maine’ Sources of U.S. Aquaculture; Sparking Sustainable Energy

September 2016

Fueling Food Science Growth at IFT16; Can Transparency Extinguish Hot Air?; Finding New Ways to Give Consumers What They Want; Winning Innovations Reflect Today’s Food Trends; New Product Explorations

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