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

Pear and DNA

Tweaking Nature's Menu: Plant Genome Editing
New gene-editing tools usher in an exciting era of plant breeding.

By TONI TARVER

June 1, 2017
Chili peppers

What’s Hot in Hispanic Foods
In our globally connected world, consumers are ever more exposed to the flavors and cuisines of other cultures, including those of Latin America. Today’s Hispanic food consumers value better-for-you foods and beverages that are easy to prepare yet packed with authentic, high-quality flavors and ingredients.

By Melanie Zanoza Bartelme

June 1, 2017
Empanadas

Inside the New Mexican Restaurant (Online Exclusive)
Today’s Hispanic foodservice fare is gourmet, authentic, and regionally flavored.

By Melanie Zanoza Bartelme

June 1, 2017
Chocolates

Understanding the Chemistry and Evolution of Chocolate Flavor
With a growing market for high-end chocolates with complex flavors, understanding the chemistry of cocoa from the time of bean harvest through processing and the impact of other ingredients in chocolate on taste perception is essential to formulating successful new products.

By Ryan West And Dérick Rousseau

June 1, 2017
Empanadas

Inside the New Mexican Restaurant (Online Exclusive)
Today’s Hispanic foodservice fare is gourmet, authentic, and regionally flavored.

By Melanie Zanoza Bartelme

June 1, 2017
Chocolates

Understanding the Chemistry and Evolution of Chocolate Flavor
With a growing market for high-end chocolates with complex flavors, understanding the chemistry of cocoa from the time of bean harvest through processing and the impact of other ingredients in chocolate on taste perception is essential to formulating successful new products.

By Ryan West And Dérick Rousseau

June 1, 2017
Pear and DNA

Tweaking Nature's Menu: Plant Genome Editing
New gene-editing tools usher in an exciting era of plant breeding.

By TONI TARVER

June 1, 2017
Chili peppers

What’s Hot in Hispanic Foods
In our globally connected world, consumers are ever more exposed to the flavors and cuisines of other cultures, including those of Latin America. Today’s Hispanic food consumers value better-for-you foods and beverages that are easy to prepare yet packed with authentic, high-quality flavors and ingredients.

By Melanie Zanoza Bartelme

June 1, 2017

Columns

IFT in a Global Food System

By John Coupland

PRESIDENT’S MESSAGE

Consumers Are Thirsty for New Beverage Options

By A. Elizabeth Sloan

CONSUMER TRENDS

Cooking Up New Ideas

By Kelly Hensel

CULINARY POINT OF VIEW

Ketogenic Diets: Nutrition Therapy That Has Survived the Test of Time

FOOD, MEDICINE AND HEALTH

Scientific Discovery Born in the Bayou

By TONI TARVER

INSIDE ACADEMIA

Ingredient Development Takes Cues From Research Insights

By KAREN NACHAY

INGREDIENTS

Meeting Millennials’ Nutritional Expectations

By Linda Milo Ohr

NUTRACEUTICALS

Tracking Traceability

By Neil H. Mermelstein

FOOD SAFETY AND QUALITY

How Honey Is Processed

By Tara McHugh

PROCESSING

Vetting Food Packaging

By Claire Koelsch Sand

PACKAGING

Deconstructing the Sandwich Market

By Food Technology Staff

FOOD SNAPSHOT

Departments

Pathogen removal may affect spices; Better-for-you snacks

By Melanie Zanoza Bartelme

NEWS

Sophisticated slow-cooker kits; Superfood salads; Vegan instant meals

By Melanie Zanoza Bartelme

NEW PRODUCTS

IFST honors Colin Dennis; Getting to know Amy DeJong

By Melanie Zanoza Bartelme

IFT WORLD

Past Issues

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

April 2017

The Top 10 Food Trends; Auburn Poultry Researchers Analyze the Cost of Freedom; Raise a Glass to Innovative Fruit and Vegetable Beverages; Ingredients to Address Fiber Shortfalls; Asia Leads Coffee Market Growth

blueberry

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