August 2018

Volume 72, No. 8

Leaf with farm, sewage treatment plant, wind turbine, factory with solar panels, and farm.

Sustainability: How Food Companies Are Turning Over a New Leaf
In response to consumer demands for greater transparency about the health, environmental, and ethical implications of the food they buy, food companies are stepping up their sustainability efforts, collaborating with their suppliers, and fine-tuning their business models.

By Margaret Malochleb

August 1, 2018
No bread please.

Why Gluten-Free Is Here to Stay
The category may have lost some of its luster, but ongoing strong demand continues to spur product development in diverse product segments.

By Carolyn Doris Schierhorn

August 1, 2018
Leaf with farm, sewage treatment plant, wind turbine, factory with solar panels, and farm.

Sustainability: How Food Companies Are Turning Over a New Leaf
In response to consumer demands for greater transparency about the health, environmental, and ethical implications of the food they buy, food companies are stepping up their sustainability efforts, collaborating with their suppliers, and fine-tuning their business models.

By Margaret Malochleb

August 1, 2018
No bread please.

Why Gluten-Free Is Here to Stay
The category may have lost some of its luster, but ongoing strong demand continues to spur product development in diverse product segments.

By Carolyn Doris Schierhorn

August 1, 2018

Columns

Gratitude

By Cindy Stewart

PRESIDENT’S MESSAGE

Fancier Cheese, Please!

By A. Elizabeth Sloan

CONSUMER TRENDS

Regenerative Agriculture Takes Root

FOOD, MEDICINE & HEALTH

Robots Toil From Farm to Fork

By Food Technology Staff

IFTNEXT

Animal Welfare: Good for Livestock, Good for Business

By TONI TARVER

INSIDE ACADEMIA

Getting Creative With Confectionery

By KAREN NACHAY

INGREDIENTS

Reducing Sugar in Chocolate Products (Online Exclusive)

By KAREN NACHAY

Choosing the right sugar alternative is critical for successful formulating.

Wholeheartedly Healthy

By Linda Milo Ohr

NUTRACEUTICALS

Validating the Safety of Low-Moisture Foods

By Neil H. Mermelstein

FOOD SAFETY AND QUALITY

Solving the Food Waste Disgrace

By Tara McHugh

PROCESSING

Packaging Quenches Thirst for Beverages

By Claire Koelsch Sand

PACKAGING

Trends in U.S. Food Product Recalls

By Food Technology Staff

FOOD SNAPSHOT

Departments

Consumers avoiding GM foods; Fat + carbs light up the brain’s reward center

NEWS

Adding wine antioxidants to water; Powdered almond butter; Lemon paste adds zest

NEW PRODUCTS

IFT recognizes 50-Year members; Getting to know Padu Krishnan

IFT WORLD

Venezuelan Food System in Crisis

By María S. Tapia

LETTER TO THE EDITOR

Past Issues

July 2018

Volume 72, No. 7

June 2018

Volume 72, No. 6

blueberry

Subscribe Today

Stay ahead with Food Technology’s comprehensive coverage of the latest scientific discoveries, insights, and innovations from companies, institutions and thought leaders across the global food system.

Learn More

Upcoming Events right arrow

Expo

Great Lakes Section IFT Supplier Night and Expo

Battle Creek, Michigan

Supplier Event

New York Section IFT Suppliers Day

Edison, New Jersey

Supplier Event

Southern California Section IFT Suppliers Night

Garden Grove, California

Supplier Event

2025 Cascadia IFT Suppliers Night

Seattle, Washington

up arrow Top