June 2019

Volume 73, No. 6

Blockchain

How Blockchain Is Changing the Supply Chain Conversation

Applications of blockchain promise to increase transparency and add efficiencies for the food industry, but adoption of these potentially groundbreaking new technologies will have some limitations.
June 1, 2019
Plant-based foods

Formulating With Animal-Free Ingredients

Novel protein sources hold the key to creating an innovative, appealing, and sustainable array of new meat, egg, and dairy alternatives.
June 1, 2019
Ingredients from Ka-Me for restaurant-quality meals at home.

An Appetite for Asian

At foodservice and at retail, more and more consumers are discovering the multifaceted appeal of Asian cuisine.
June 1, 2019
Fermented dairy products

Unlocking the Genomics of Lactic Acid Bacteria

Leading food science researchers discuss advances in lactic acid bacteria, probiotics, fermentation, and CRISPR genome editing that have transformed the fermented foods industry.
September 17, 2019
Ingredients from Ka-Me for restaurant-quality meals at home.

An Appetite for Asian

At foodservice and at retail, more and more consumers are discovering the multifaceted appeal of Asian cuisine.
June 1, 2019
Fermented dairy products

Unlocking the Genomics of Lactic Acid Bacteria

Leading food science researchers discuss advances in lactic acid bacteria, probiotics, fermentation, and CRISPR genome editing that have transformed the fermented foods industry.
September 17, 2019
Blockchain

How Blockchain Is Changing the Supply Chain Conversation

Applications of blockchain promise to increase transparency and add efficiencies for the food industry, but adoption of these potentially groundbreaking new technologies will have some limitations.
June 1, 2019
Plant-based foods

Formulating With Animal-Free Ingredients

Novel protein sources hold the key to creating an innovative, appealing, and sustainable array of new meat, egg, and dairy alternatives.
June 1, 2019

Columns

Chinese Agri-food Startups Attract $5.8 Billion in Funding

Investments to China-based agri-food startups jumped 222% last year to $5.8 billion, according to a recent report from AgFunder.

STARTUPS & INNOVATORS

Chef Viverito Makes Cell-Based Seafood Taste Good

Chef Gerard Viverito recently joined BlueNalu, a cellular aquaculture startup, where his passion for seafood sustainability and international culinary arts will help him show consumers that cell-based seafood can mimic regular seafood in taste and texture.

CULINARY POINT OF VIEW

Gen Z: The Next Grocery Consumer

Poised to be become the next big demographic group that shops for food, Gen Z seeks value, quality and convenience.

FOOD SNAPSHOT

blueberry

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