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

Targeting Older Consumers

By A. Elizabeth Sloan

Older adults, numbering 124.4 million in 2025, represent an important and potentially untapped market for food and beverage companies.

Fermentation Meets Fat Design

By Abbey Thiel

As regulatory progress accelerates and partnerships expand, designer fats created via precision fermentation are moving from R&D labs into mainstream food applications.

Past Issues

May 2021

Volume 75, No. 4

April 2021

Volume 75, No. 3

blueberry

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