January 2020

Volume 74, No. 1

What America Eats 2020

What, When, and Where America Eats
Take-home meals with away-from-home flavors, a Boomer cutback in everyday cooking, and rising culinary interest in plant-based foods for reasons that extend beyond healthfulness are some of the hottest trends in the industry today.
January 1, 2020
Climate Change January 2020

Weathering the Impact of Climate Change
Shifting environmental conditions are taking a toll on food production, but progressive farmers and food companies are fighting back—and making a difference.
January 1, 2020
Food Architecture 2020

Food Architecture: Building A Better Food Supply
Food scientists are using structural design principles to improve the healthiness, sustainability, and quality of the modern food system.
January 1, 2020
Food Architecture 2020

Food Architecture: Building A Better Food Supply
Food scientists are using structural design principles to improve the healthiness, sustainability, and quality of the modern food system.
January 1, 2020
What America Eats 2020

What, When, and Where America Eats
Take-home meals with away-from-home flavors, a Boomer cutback in everyday cooking, and rising culinary interest in plant-based foods for reasons that extend beyond healthfulness are some of the hottest trends in the industry today.
January 1, 2020
Climate Change January 2020

Weathering the Impact of Climate Change
Shifting environmental conditions are taking a toll on food production, but progressive farmers and food companies are fighting back—and making a difference.
January 1, 2020

Columns

Begin 2020 With Purpose

By Pam Coleman, MBA, CFS

PRESIDENT’S MESSAGE

Chef Viverito Makes Cell-Based Seafood Taste Good

By Kelly Hensel

CULINARY POINT OF VIEW

Food and the Threat of Zoonotic and Phytoviral Spillover

By Roger Clemens, Peter Pressman, MD

FOOD, MEDICINE & HEALTH

New Bioprocesses May Reduce Cost to Produce Low-Calorie Sweetener

By Food Technology Staff

IFTNEXT

Pitch Events to Keep on Your Radar for 2020

By Food Technology Staff

STARTUPS & INNOVATORS

Food Preservation in a Clean Label Era

By Karen Nachay

INGREDIENTS

Maintaining Healthy Microbiomes

By Linda Milo Ohr

NUTRACEUTICALS

Special Considerations for Allergen Testing

By Jane M. Caldwell

FOOD SAFETY AND QUALITY

Canning Clarified

By Tara McHugh, Sandy Thai

PROCESSING

How Food Entrepreneurs Drive Package Innovation

By Claire Koelsch Sand, Jamie Valenti-Jordan

PACKAGING

Browsing the Internet for Food Trends

By Food Technology Staff

FOOD SNAPSHOT

Departments

The power of private brands; Healthy foods have lower environmental impact

By Margaret Malochleb

NEWS

Sunflower seed hemp butter; Probiotic gut shots; Meal starter simplifies home cooking

By Margaret Malochleb

NEW PRODUCTS

IFT presents International Innovation Awards; A new cookbook from Guy Crosby

By Margaret Malochleb

WORLD

Past Issues

December 2019

Volume 73, No. 12

November 2019

Volume 73, No. 11

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Webcast

Developing Plant Based Solutions using Fats and Oils Fireside Chat by Bunge

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Designing Plant-Based Proteins for Foodservice

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Webcast

How to Make Plant-Based Smoothies and Calculate Their PDCAAS Value

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