October 2019

Volume 73, No. 10

Sustainable 16x9

Seeking a Sustainable Supply Chain
With customer demand for transparent and responsibly produced products gaining momentum, food and beverage companies are asking how they can operate in more sustainable ways. They’re taking a closer look at their environmental impact—and turning to their suppliers for solutions.
October 1, 2019
Academia peanuts

The Most Important Nut Is a Legume: The Peanut
Researchers at the University of Georgia ensure that peanuts stay plentiful and powerful.
October 1, 2019
Global Consumer Products

Global Migration: Emerging Opportunities in Food and Drink
Global look-a-likes of favorite foods, prep-less meals, and a new pseudo-vegan lifestyle are among the megatrends reorienting the global food industry.
October 1, 2019
Global Consumer Products

Global Migration: Emerging Opportunities in Food and Drink
Global look-a-likes of favorite foods, prep-less meals, and a new pseudo-vegan lifestyle are among the megatrends reorienting the global food industry.
October 1, 2019
Sustainable 16x9

Seeking a Sustainable Supply Chain
With customer demand for transparent and responsibly produced products gaining momentum, food and beverage companies are asking how they can operate in more sustainable ways. They’re taking a closer look at their environmental impact—and turning to their suppliers for solutions.
October 1, 2019
Academia peanuts

The Most Important Nut Is a Legume: The Peanut
Researchers at the University of Georgia ensure that peanuts stay plentiful and powerful.
October 1, 2019

Columns

The Promise of a New Decade

By Pam Coleman, MBA, CFS

PRESIDENT’S MESSAGE

Chef Cohen Brings Flavor Innovation to Foodservice Operators

By Kelly Hensel

CULINARY POINT OF VIEW

Dissecting the Health Benefits of Edible Insects

By Food Technology Staff

IFTNEXT

Investors Favor Alternative Dairy/Protein Startups

By Food Technology Staff

STARTUPS & INNOVATORS

Color Goes Natural

By Karen Nachay

INGREDIENTS

The Buzz Around Energy

By Linda Milo Ohr

NUTRACEUTICALS

Automated Assay Maps Persistent Listeria

By Neil H. Mermelstein

FOOD SAFETY AND QUALITY

How Plant-Based Meat and Seafood Are Processed

By Tara McHugh

PROCESSING

The Complexities of Compostable Food Packaging

By Claire Koelsch Sand

PACKAGING

SupplySide West Returns to Las Vegas

By Food Technology Staff

SUPPLYSIDE WEST 2019 SHOW PREVIEW

Natural Food Trends in the U.S.

By Food Technology Staff

FOOD SNAPSHOT

Departments

Locally grown versus commercially grown spinach; China leads in salt intake

By Margaret Malochleb

NEWS

Beverage blends dairy and almonds or oats; Stir-Fry noodles in a cup; Protein puffs in three flavors

By Margaret Malochleb

NEW PRODUCTS

Remembering two IFT past presidents; Getting to know Susan Mayer

By Margaret Malochleb

WORLD

Past Issues

September 2019

Volume 73, No. 9

August 2019

Volume 73, No. 8

blueberry

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14th Annual Chicagoland Food Science Foundation and Chicago Section IFT Golf Outing

Palos Park, Illinois

Webcast

The New Frontier of Plant-Based Protein Structures Fundamentals Applications and Opportunities

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Northern California Section IFT: New Professionals Networking Event

Santa Clara, California

Meeting

Commercialization, Emerging Technologies, Consumer Acceptance, and Environmental Impact (A Virtual Workshop by NPD/EFFoST)

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