February 2017

Plant-Based Eating Evolves; Hitting the Health and Wellness Target; What’s in Your Edible Vegetable Oil?; Michigan State Researchers Discover a Roadblock to Autoimmunity; What’s Eating Twentysomething Millennials?

Lentils. © Zoonar RF/Thinkstock

Plant-Based Eating Evolves
Driven by growing consumer passion for wellness and sustainability, the market for vegan and other vegetarian products is expanding rapidly, and product developers are responding with an array of new product options.

By Carolyn Doris

February 10, 2017
Health and Wellness target. © totallypic/Shutterstock. © Marchiez/iStock/Thinkstock

Hitting the Health and Wellness Target
Healthy lifestyle brands help grow sales for both large and small food companies, but achieving success in this market is challenging thanks to consumers’ varied and ever-evolving expectations.

By Mary Ellen Kuhn

February 10, 2019
Lentils. © Zoonar RF/Thinkstock

Plant-Based Eating Evolves
Driven by growing consumer passion for wellness and sustainability, the market for vegan and other vegetarian products is expanding rapidly, and product developers are responding with an array of new product options.

By Carolyn Doris

February 10, 2017
Health and Wellness target. © totallypic/Shutterstock. © Marchiez/iStock/Thinkstock

Hitting the Health and Wellness Target
Healthy lifestyle brands help grow sales for both large and small food companies, but achieving success in this market is challenging thanks to consumers’ varied and ever-evolving expectations.

By Mary Ellen Kuhn

February 10, 2019

Columns

Embracing a Code of Professional Ethics

By John Coupland

PRESIDENT'S MESSAGE

Hot Spots in the Cold Case

By A. Elizabeth Sloan

CONSUMER TRENDS

What’s in Your Edible Vegetable Oil?

FOOD, MEDICINE & HEALTH

Michigan State Researchers Discover a Roadblock to Autoimmunity

By TONI TARVER

INSIDE ACADEMIA

Reducing the Risk of Mycotoxins

By TONI TARVER

INSIDE ACADEMIA (Online Exclusive)

Bolstering the Bakery Aisle

By KAREN NACHAY

INGREDIENTS

A Primer on Proteins

By Linda Milo Ohr

NUTRACEUTICALS

Putting Olives on the Table

By Neil H. Mermelstein

FOOD SAFETY AND QUALITY

How Cheese Is Processed

By Tara McHugh

PROCESSING

Superior Barriers

By Claire Koelsch Sand

PACKAGING

Culinology Conference Adds Caribbean Flavor

By Food Technology Staff

RCA 2017 SHOW PREVIEW

What’s Eating Twentysomething Millennials?

By Food Technology Staff

FOOD SNAPSHOT

Departments

Identifying antioxidants in chocolate; Gauging GMO acceptance

By Melanie Zanoza Bartelme

NEWS

Personal care to protein; Tiny kernel, big flavor; Cinnamon packets inspired by soldiers

By Melanie Zanoza Bartelme

NEW PRODUCTS

IFT proposes membership and governance document changes; ASAE awards IFTSA grant

By Melanie Zanoza Bartelme

IFT WORLD

Past Issues

January 2017

Keeping It Real at Campbell Soup; Shoppers Shift to Fresh; Turning Trash Into Treasure; Beyond the Cup of Coffee and Tea; Mintel Offers Up Six Food and Beverage Trends

December 2016

Kinder, Gentler Food Processing; The Good, the Bad, and the Ugly: A Fermentation Saga; Grains: Bakery and Beyond; The Ups and Downs of Blood Pressure; More and More Senior Moments

blueberry

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Upcoming Events right arrow

Section

14th Annual Chicagoland Food Science Foundation and Chicago Section IFT Golf Outing

Palos Park, Illinois

Webcast

The New Frontier of Plant-Based Protein Structures Fundamentals Applications and Opportunities

Online

Section

Northern California Section IFT: New Professionals Networking Event

Santa Clara, California

Meeting

Commercialization, Emerging Technologies, Consumer Acceptance, and Environmental Impact (A Virtual Workshop by NPD/EFFoST)

Online

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