November 2017

Grab and Go, Go, Go; Taking a Systems Approach to Clean Label Challenges; Portion Control Opportunities in Children’s Diets; IKEA’s Food Is More Than Meatballs; The Complicated Interplay of Alzheimer’s Risk and Genetics

Girl eating salad

Portion Control Opportunities in Children’s Diets
While the current food environment of large serving sizes, high calorie density, and plentiful and inexpensive options makes it difficult for parents to properly feed their kids, practical tools are emerging that support portion size management for children.

By Femke W.M. Damen, Ellen Van Kleef, Carlo Agostoni,, Eva Almiron-Roig

November 1, 2017
Systems approach to clean label products

Taking a Systems Approach to Clean Label Challenges
A systems approach to clean label can overcome limitations of singular approaches and promote consumer and retailer acceptance via proactive, effective science communication of new ingredient, process, and packaging technologies.
November 1, 2017
Grab and Go Handheld Food

Grab and Go, Go, Go
Global cuisine and the wellness and clean label movements are inspiring tremendous choice in handheld meals.

By Carolyn Doris

November 1, 2017
Grab and Go Handheld Food

Grab and Go, Go, Go
Global cuisine and the wellness and clean label movements are inspiring tremendous choice in handheld meals.

By Carolyn Doris

November 1, 2017
Girl eating salad

Portion Control Opportunities in Children’s Diets
While the current food environment of large serving sizes, high calorie density, and plentiful and inexpensive options makes it difficult for parents to properly feed their kids, practical tools are emerging that support portion size management for children.

By Femke W.M. Damen, Ellen Van Kleef, Carlo Agostoni,, Eva Almiron-Roig

November 1, 2017
Systems approach to clean label products

Taking a Systems Approach to Clean Label Challenges
A systems approach to clean label can overcome limitations of singular approaches and promote consumer and retailer acceptance via proactive, effective science communication of new ingredient, process, and packaging technologies.
November 1, 2017

Columns

Thankful

By Cindy Stewart

PRESIDENT’S MESSAGE

Healthy Market Opportunities for Sweet Snacks

By A. Elizabeth Sloan

CONSUMER TRENDS

IKEA’s Food is More Than Meatballs

By Kelly Hensel

CULINARY POINT OF VIEW

The Complicated Interplay of Alzheimer’s Risk and Genetics

FOOD, MEDICINE & HEALTH

Clean Label Approaches to Food Safety

By KAREN NACHAY

INGREDIENTS

New Insights Into Nutritional Oils

By Linda Milo Ohr

NUTRACEUTICALS

The Ick Factor: Microbial Spoilage

By Neil H. Mermelstein

FOOD SAFETY AND QUALITY

How Beer Is Processed

By Tara McHugh

PROCESSING

Materials for Increased Packaging Sustainability

By Claire Koelsch Sand

PACKAGING

Family Obstacles to Eating Healthy

By Food Technology Staff

FOOD SNAPSHOT

Departments

Science behind sugar reduction; Brisk growth for U.S. coffee outlets

By Food Technology Staff

NEWS

Snacks disguised as mini meals; Vacuum Veggies; Raising the bar for plant protein

By Food Technology Staff

NEW PRODUCTS

Quinoa may hold key to salt-tolerant crops; Transparency for the Thanksgiving turkey

By Food Technology Staff

CUTTING EDGE TECHNOLOGY

Award nominations open; Getting to know Rosemary Walzem

By Food Technology Staff

IFT WORLD

Past Issues

October 2017

Favorable Foreign Exchanges; Inside the Evolving Food Retail Landscape; Rutgers Researchers Explore the Wonderful World of Lipids; Ingredients Improve the Art of Cheesemaking; Chips Advance Toxicology Testing

September 2017

Small Food Comes of Age; Organic Opportunities; Travel the Globe One Ingredient at a Time; Boosting Brain Power; Removing and Preventing Biofilms

blueberry

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