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

Volume 70, No. 10

Menu Mania

Menu Mania
New Generation Z diners, cook-at-home restaurant meals, even cleaner menus, and unprecedented culinary expectations are reshaping the $783 billion foodservice sector.
October 1, 2016
Sugar raining

The New Future of Sweet
Emerging consumer trends and technical innovations in sweeteners are changing the taste of America’s foods and beverages.
October 1, 2016
Menu Mania

Menu Mania
New Generation Z diners, cook-at-home restaurant meals, even cleaner menus, and unprecedented culinary expectations are reshaping the $783 billion foodservice sector.
October 1, 2016
Sugar raining

The New Future of Sweet
Emerging consumer trends and technical innovations in sweeteners are changing the taste of America’s foods and beverages.
October 1, 2016

Columns

Talking About Our Profession

By John Coupland

PRESIDENT’S MESSAGE

Applying Good Science to Create Great Recipes

By Kelly Hensel

CULINARY POINT OF VIEW

Translating the Dietary Guidelines to Consumer Action

By Farida Y. Mohamedshah

SCIENCE & POLICY INITIATIVES

Increasing the ‘Maine’ Sources of U.S. Aquaculture

By TONI TARVER

INSIDE ACADEMIA

Delight the Palate with Chocolate and Vanilla Ingredients

By KAREN NACHAY

INGREDIENTS

Sparking Sustainable Energy

By Linda Milo Ohr

NUTRACEUTICALS

Product Authenticity: Identifying Species

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

Microwave Processing Heats Up

By Tara McHugh

PROCESSING

Increasing Agility in the Packaging Value Chain

By Claire Koelsch Sand

PACKAGING

Food Views: Liberals Versus Conservatives

By Food Technology Staff

FOOD SNAPSHOT

Departments

Nutritional label insights; Growth potential for big food

By Melanie Zanoza Bartelme

NEWS

Protein-packed tofu snacks; Multipurpose cheese sheets; Sweet potato tortillas

By Melanie Zanoza Bartelme

NEW PRODUCTS

Section volunteer recognition; Getting to know Quinn Zweigle

By Melanie Zanoza Bartelme

IFT WORLD

Past Issues

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

August 2016

A Big Fat Dispute; Searching for the Sweet Spot in Confectionery; Food Consumption Changes in South Africa Since 1994; University of Nebraska Allergy Researchers Fight Foreign Invasions; Global Inspiration: Cuisines of Europe and the Americas

blueberry

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