July 2017

Defining the Humane Treatment of Food Animals; Generational Demands, Differences, and Diversity; Counting Up Foodservice Trends; The President’s Policy on Food; Five Strategies to Boost Culinary Businesses

Cow relaxing with a green smoothie.

Defining the Humane Treatment of Food Animals
Concerns about the welfare of food animals have reached a fever pitch, but is there really cause for alarm?

By TONI TARVER

July 1, 2017
Generational eating

Generational Demands, Differences, and Diversity
A decrease in immigration, a Millennial baby boom, and the continued strong buying power of aging Baby Boomers will drive food and beverage market developments.
July 1, 2017
Au Bon Pain’s Bon To Go Caprese Chicken meal

Counting Up Key Foodservice Trends
Visiting the 2017 National Restaurant Assoc. show yields insight into four important trends shaping the industry.

By Melanie Zanoza Bartelme

July 1, 2017
Classic Shrimp Aguachile

Five Strategies to Boost Culinary Businesses (Online Exclusive)
A successful restaurateur offers her expertise on how to build winning multimodel restaurant concepts.

By KAREN NACHAY

July 1, 2017
Au Bon Pain’s Bon To Go Caprese Chicken meal

Counting Up Key Foodservice Trends
Visiting the 2017 National Restaurant Assoc. show yields insight into four important trends shaping the industry.

By Melanie Zanoza Bartelme

July 1, 2017
Classic Shrimp Aguachile

Five Strategies to Boost Culinary Businesses (Online Exclusive)
A successful restaurateur offers her expertise on how to build winning multimodel restaurant concepts.

By KAREN NACHAY

July 1, 2017
Cow relaxing with a green smoothie.

Defining the Humane Treatment of Food Animals
Concerns about the welfare of food animals have reached a fever pitch, but is there really cause for alarm?

By TONI TARVER

July 1, 2017
Generational eating

Generational Demands, Differences, and Diversity
A decrease in immigration, a Millennial baby boom, and the continued strong buying power of aging Baby Boomers will drive food and beverage market developments.
July 1, 2017

Online Exclusives

The President’s Policy on Food (Online Exclusive)

Columns

Feeling the Elephant

By John Coupland

PRESIDENT’S MESSAGE

Military Nutrition Challenges Mirror Those of U.S. Population

FOOD, MEDICINE & HEALTH

Alternative Ingredients Go Mainstream

By KAREN NACHAY

INGREDIENTS

Formulating for Women’s Health

By Linda Milo Ohr

NUTRACEUTICALS

Starting Babies off Right

By Neil H. Mermelstein

FOOD SAFETY AND QUALITY

How Extrusion Shapes Food Processing

By Tara McHugh

PROCESSING

Packaged to Preserve

By Claire Koelsch Sand

PACKAGING

Food Labels: What Are We Reading?

By Food Technology Staff

FOOD SNAPSHOT

Sweets & Snacks Show Report and Gluten-Free Baking

By Melanie Zanoza Bartelme

NEW PRODUCT EXPLORATIONS (Online Exclusive)

Departments

Creating a rum flavor lexicon; Reducing food waste

By Melanie Zanoza Bartelme

NEWS

Grain-based tots; Low-calorie whipped gelato; Sustainable fish for kids

By Melanie Zanoza Bartelme

NEW PRODUCTS

A different kind of food truck; Shape-shifting foods

By Food Technology Staff

CUTTING EDGE TECHNOLOGY

Taylor presents Tanner Lecture; Getting to know Dawn Merrill

By Melanie Zanoza Bartelme

IFT WORLD

IFT Press Book Explores Satiety

By Food Technology Staff

BOOKS

Past Issues

June 2017

Tweaking Nature’s Menu: Plant Genome Editing; What’s Hot in Hispanic Foods; Understanding the Chemistry and Evolution of Chocolate Flavor; Cooking Up New Ideas; Scientific Discovery Born in the Bayou

May 2017

Bright Lights, Big Ideas; IFT honors members with Achievement Awards; Taking Ingredient Innovation to the Next Level; Betting on Wellness Ingredients; Lots to Learn About Food Safety and Quality at IFT17

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