February 2020

Volume 74, No. 2

Hot snacks

Cold Snacks Heat Up
Food companies perceive the potential of refrigerated and frozen snacks, which are considered cleaner label than their shelf-stable counterparts.
February 1, 2020
Science based picture what is seen under a microscope

Food Chemistry Is Thriving in Bourbon Country
The food chemistry research at the University of Kentucky fosters new product development.
February 1, 2020
Clean Label: Woman making a decision

Clearing Up Clean Label Confusion
There’s little consensus about the definition of clean label, but its powerful implications for product development and reformulation are indisputable. Here’s a look at how companies are selecting ingredients and articulating cleanliness.
February 1, 2020
Clean Label: Woman making a decision

Clearing Up Clean Label Confusion
There’s little consensus about the definition of clean label, but its powerful implications for product development and reformulation are indisputable. Here’s a look at how companies are selecting ingredients and articulating cleanliness.
February 1, 2020
Hot snacks

Cold Snacks Heat Up
Food companies perceive the potential of refrigerated and frozen snacks, which are considered cleaner label than their shelf-stable counterparts.
February 1, 2020
Science based picture what is seen under a microscope

Food Chemistry Is Thriving in Bourbon Country
The food chemistry research at the University of Kentucky fosters new product development.
February 1, 2020

Columns

We Hear You

By Pam Coleman, MBA, CFS

PRESIDENT’S MESSAGE

Why and Where We Buy

By A. Elizabeth Sloan

CONSUMER TRENDS

Involuntary Weight Loss: As Vexing as Obesity

By Roger Clemens, Peter Pressman, MD

FOOD, MEDICINE & HEALTH

New Horizons for Ingredients

By Karen Nachay

INGREDIENTS

Elementary Nutrition

By Linda Milo Ohr

NUTRACEUTICALS

The Prevalence, Transmission, and Control of C. difficile in Food

By Gülhan Ünlü

FOOD SAFETY AND QUALITY

How Caviar Is Processed

By Tara McHugh

PROCESSING

How IoP Can Connect the Packaged Food Value Chain

By Claire Koelsch Sand

PACKAGING

Chefs Predict What’s Hot in Culinary

By Food Technology Staff

FOOD SNAPSHOT

Departments

Cutting apples ultrasonically; Three trends shaping food and beverage

By Margaret Malochleb

NEWS

Pasta sauces slice calories, fat; Artisan spiced teas; Protein bar cuts alcohol absorption

By Margaret Malochleb

NEW PRODUCTS

IFT announces Leadership Election Candidates; Getting to know Nicholas Gauger

By Margaret Malochleb

WORLD

Past Issues

January 2020

Volume 74, No. 1

December 2019

Volume 73, No. 12

Online Exclusives

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Food Technology magazine each month delivers content that reflects a unique blend of the latest industry trends, scientific perspectives, and news. The magazine’s mission is to provide balanced viewpoints on the industry’s most top-of-mind issues, fortified by sound, science-based analysis.

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