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

A More Welcoming and Inclusive Community

By Michele Perchonok

PRESIDENT’S MESSAGE

Small Categories, Big Gains

By A. Elizabeth Sloan

CONSUMER TRENDS

Reinventing Gas Station Food

By Kelly Hensel

CULINARY POINT OF VIEW

Exploring the Potential Health Benefits of Olive Leaf Extracts

By Roger Clemens, Peter Pressman, MD

FOOD, MEDICINE & HEALTH

Chinese Agri-food Startups Attract $5.8 Billion in Funding

By Food Technology Staff

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

STARTUPS & INNOVATORS

The Role of Food in Creating Inner Beauty

By Toni Tarver

INSIDE ACADEMIA

Chef Viverito Makes Cell-Based Seafood Taste Good

By Kelly Hensel

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

Savoring the Salty Side of Life

By Karen Nachay

INGREDIENTS

Sinfully Healthy

By Linda Milo Ohr

NUTRACEUTICALS

Developing Biosensors for Safety and Quality

By Neil H. Mermelstein

FOOD SAFETY AND QUALITY

MATS and MAPS Advance Food Preservation

By Tara McHugh

PROCESSING

The Dynamics of Recycling Food Packaging

By Clare Koelsch Sand

PACKAGING

Gen Z: The Next Grocery Consumer

By Food Technology Staff

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

FOOD SNAPSHOT

Departments

Evaluating nutrition; Added sugar labels could generate savings

By Margaret Malochleb

NEWS

Tasty salad toppers; Sun-dried tomato bruschetta; Spoonable smoothies

By Margaret Malochleb

NEW PRODUCTS

AOCS names Decker president; Getting to know Dennis Napora

By Margaret Malochleb

IFT WORLD

Past Issues

May 2019

Volume 73, No. 5

April 2019

Volume 73, No. 4

blueberry

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