June 2021

Volume 75, No. 5

Food Security spoon

Can Science Deliver Zero Hunger?
The UN’s 2030 target to curb food insecurity is fast approaching, and we’re losing ground. How can the global food system pull together to regain momentum?
June 1, 2021
GFSC logo

Planting the Seeds for a Better Future
A question-and-answer interview in which Bernhard van Lengerich discusses the Seeding the Future Global Food System Challenge.
June 1, 2021
Carla Hall

Get Ready for FIRST
Here’s a sneak preview of the agenda for the coming virtual event, which includes scientific- and business-focused content.
June 1, 2021
Carla Hall

Get Ready for FIRST
Here’s a sneak preview of the agenda for the coming virtual event, which includes scientific- and business-focused content.
June 1, 2021
Food Security spoon

Can Science Deliver Zero Hunger?
The UN’s 2030 target to curb food insecurity is fast approaching, and we’re losing ground. How can the global food system pull together to regain momentum?
June 1, 2021
GFSC logo

Planting the Seeds for a Better Future
A question-and-answer interview in which Bernhard van Lengerich discusses the Seeding the Future Global Food System Challenge.
June 1, 2021

Additional Features

IFT Honors 2021 Achievement Award Winners

IFT Honors 2021 Class of Fellows

FIRST Solution Exchange Profiles

Columns

Be the Change: Taking Action to Eliminate Hunger

By Noel Anderson

PRESIDENT’S MESSAGE

A Resilient Restaurant Business Gets Creative With Menus

By A. Elizabeth Sloan

CONSUMER TRENDS

Partnering for Better Product Development

By Margaret Malochleb

ONE ON ONE

Brewing Up New Opportunities From Spent Grains

By Dale Buss

STARTUPS & INNOVATORS

FIRST Solution Exchange Profiles

By Food Technology Staff

SUPPLIER PROFILES

Ingredients for Stressing Less, Sleeping Better

By Linda Milo Ohr

NUTRACEUTICALS

Addressing Produce Loss Knowledge Gaps

By Jane M. Caldwell

FOOD SAFETY AND QUALITY

Cooking Up Quality, Convenience Via Sous Vide

By Wes Schilling, Yan Campbell

PROCESSING

Packaging to Protect Seafood Quality

By Claire Koelsch Sand, Evelyn Watts

PACKAGING

Food and Mood

By Food Technology Staff

FOOD SNAPSHOT

Departments

COVID trends that are here to stay; One step closer to defeating food poisoning

By Margaret Malochleb

NEWS

Coffee-inspired sparkling water; Savory plant-based pies; Globally inspired vegan strips

By Margaret Malochleb

NEW PRODUCTS

IFT announces leadership election results; Student members hack food waste solutions

By Margaret Malochleb

IFT WORLD

Weight Management With Chicory Root Fiber and More Ingredient Supplier News

By IFT Staff

News about food industry suppliers

Transforming Ingredients Through Precision Fermentation

By Shalima Sreenath

In this column, the author describes how precision fermentation is changing the way we produce food with sustainability in mind.

Past Issues

May 2021

Volume 75, No. 4

April 2021

Volume 75, No. 3

blueberry

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