February 2019

Volume 73, No. 2

Cannibis

Why Cannabis Edibles Are Creating a Buzz
The ongoing legalization of cannabis, coupled with growing interest in the recreational and functional properties of infused edibles, has some food and beverage companies dashing to the drawing board to create new products that fill a growing niche while navigating complex regulatory and safety issues.

By Margaret Malochleb

February 1, 2019
Frozen Dinner with Friends

Frozen Foods Stage a Comeback
Driven by mounting interest among Millennials, along with innovative offerings from both startups and longtime category leaders, the market for frozen foods is heating up.

By Dale Buss

February 1, 2019
Washing - Listeria

Biofilms: A Lifestyle Choice for Listeria Monocytogenes
Research collaboration between academia and industry is shedding new light on how listeria biofilms respond to different sanitizers under flow conditions in a food processing environment.

By Elisma Ackermann

February 1, 2019
Washing - Listeria

Biofilms: A Lifestyle Choice for Listeria Monocytogenes
Research collaboration between academia and industry is shedding new light on how listeria biofilms respond to different sanitizers under flow conditions in a food processing environment.

By Elisma Ackermann

February 1, 2019
Cannibis

Why Cannabis Edibles Are Creating a Buzz
The ongoing legalization of cannabis, coupled with growing interest in the recreational and functional properties of infused edibles, has some food and beverage companies dashing to the drawing board to create new products that fill a growing niche while navigating complex regulatory and safety issues.

By Margaret Malochleb

February 1, 2019
Frozen Dinner with Friends

Frozen Foods Stage a Comeback
Driven by mounting interest among Millennials, along with innovative offerings from both startups and longtime category leaders, the market for frozen foods is heating up.

By Dale Buss

February 1, 2019

Columns

Looking Toward the Future

By Michele Perchonok

PRESIDENT’S MESSAGE

Supplements Signal a New Mix of Nutritional Priorities

By A. Elizabeth Sloan

CONSUMER TRENDS

Let’s Clear Up the Confusion About Processed Food and Health

By Roger Clemens, Peter Pressman, MD

FOOD, MEDICINE & HEALTH

Food Compounds May Slow the Effects of Aging

By Food Technology Staff

IFTNEXT

Plant Food Startups Put Meat From Animals Out to Pasture

By Food Technology Staff

STARTUPS & INNOVATORS

E-Beam Technology: To Infinity and Beyond

By TONI TARVER

INSIDE ACADEMIA

What’s Next for Ingredient Development

By KAREN NACHAY

INGREDIENTS

Wellness Wakes Up

By Linda Milo Ohr

NUTRACEUTICALS

Applying Metabolomics to Food Research

By Neil H. Mermelstein

FOOD SAFETY AND QUALITY

How to Reduce Packaging Waste

By Claire Koelsch Sand

PACKAGING

2019 Nutrition and Diet Trends

By Food Technology Staff

FOOD SNAPSHOT

Departments

How food systems can safeguard against threats; Beverage trends make a splash

NEWS

Snacking evolution; Pure chili oil; Organically flavored sparkling water

NEW PRODUCTS

IFT Press Book Investigates Microbiology and Technology of Fermented Foods

By Food Technology Staff

BOOKS

Leadership election deadline approaching; Getting to know Paulina Widger

IFT WORLD

Past Issues

January 2019

Volume 73, No. 1

December 2018

Volume 72, No. 12

blueberry

Subscribe Today

Food Technology's in-depth and balanced coverage includes the latest research developments, industry news, consumer product innovations, and professional opportunities.

Learn More

Upcoming Events right arrow

Supplier Event

Ohio Valley Section IFT Suppliers' Lecture and Expo

West Chester, Ohio, United States

Supplier Event

Southern California Section IFT Suppliers Night EXPO

Garden Grove, California

Webcast

Its All About Salt: Why Salt Remains a Key Player in Cheese

Online

up arrow Top