July 2020

Volume 74, No. 7

Food veggie sticks

Fitter Fare for Foodservice
COVID-19 has upended the foodservice industry, but quick-service and fast-casual restaurants are still seeing interest in better-for-you menu options.
July 1, 2020
University Research

University Labs Support Industry Innovation
Universities are playing an essential role in the development of new foods and beverages that respond to changing consumer demands.
July 1, 2020
Specialty Mammoth Bars

The New Specialty Food Opportunity
Upgraded cooking skills, an unprecedented commitment to health, and a passion for personal values will ensure a vibrant future for specialty foods and beverages.
July 1, 2020
Specialty Mammoth Bars

The New Specialty Food Opportunity
Upgraded cooking skills, an unprecedented commitment to health, and a passion for personal values will ensure a vibrant future for specialty foods and beverages.
July 1, 2020
Food veggie sticks

Fitter Fare for Foodservice
COVID-19 has upended the foodservice industry, but quick-service and fast-casual restaurants are still seeing interest in better-for-you menu options.
July 1, 2020
University Research

University Labs Support Industry Innovation
Universities are playing an essential role in the development of new foods and beverages that respond to changing consumer demands.
July 1, 2020

Columns

Partnerships and Collaborations Drive Progress

By Pam Coleman, MBA, CFS, Nancy Moriarity

PRESIDENT’S MESSAGE

The Culinary Possibilities of the Impossible Burger

By Kelly Hensel

Culinary Point of View

Danone Ventures CEO on Investment Focus and Pandemic Shifts

By Dale Buss

STARTUPS & INNOVATORS

Beyond Soy: Formulating Vegan and Vegetarian Foods

By Elizabeth Brewster

INGREDIENTS

Sporting Wellness

By Linda Milo Ohr

NUTRACEUTICALS

COVID-19, Wet Markets, and Food Safety

By Jane M. Caldwell

FOOD SAFETY AND QUALITY

How Sugar Is Processed

By Tara McHugh

PROCESSING

The Role of Metal in Food Packaging

By Claire Koelsch Sand, Juhi Patel

PACKAGING

Home Cooking During COVID-19

By Food Technology Staff

FOOD SNAPSHOT

Departments

Robot chef prepares tasty omelet; Transforming the food chain

By Margaret Malochleb

NEWS

Meal solutions go global; Dipped yogurt bars; Organic mushroom coffee

By Margaret Malochleb

NEW PRODUCTS

Eskin receives Research Award; Getting to know Todd Van Thomme

By Margaret Malochleb

IFT WORLD

Past Issues

June 2020

Volume 74, No. 6

May 2020

Volume 74, No. 5

blueberry

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