February 2022

Volume 76, No. 1

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Pandemic Recovery Hits the Pause Button
Despite economic uncertainty and consumers’ spiraling COVID concerns, the current environment offers opportunities for savvy food and beverage companies. Here’s a look at three market trends that will shape what, when, and where America eats in 2022.
February 1, 2022
Kidfresh

Catering to Kids—and Their Parents
Food products targeted to school-aged kids must first entice discerning parents, then delight fussy youngsters. Leverage these nine trends to accomplish both goals.
February 1, 2022
Bill Marler

The Food Safety Imperative: Talking With Attorney Bill Marler
The influences that have shaped leading foodborne illness attorney Bill Marler’s work and what he considers the most pressing current foodborne illness issues.
February 1, 2022
preparing a meal

A Hunger for Science
Here are three ways the food science community can help consumers eat a healthier diet.
February 1, 2022
Bill Marler

The Food Safety Imperative: Talking With Attorney Bill Marler
The influences that have shaped leading foodborne illness attorney Bill Marler’s work and what he considers the most pressing current foodborne illness issues.
February 1, 2022
preparing a meal

A Hunger for Science
Here are three ways the food science community can help consumers eat a healthier diet.
February 1, 2022
shopping cart

Pandemic Recovery Hits the Pause Button
Despite economic uncertainty and consumers’ spiraling COVID concerns, the current environment offers opportunities for savvy food and beverage companies. Here’s a look at three market trends that will shape what, when, and where America eats in 2022.
February 1, 2022
Kidfresh

Catering to Kids—and Their Parents
Food products targeted to school-aged kids must first entice discerning parents, then delight fussy youngsters. Leverage these nine trends to accomplish both goals.
February 1, 2022

Columns

Celebrating Resilience in the Face of Immense Challenges

By Vickie Kloeris

PRESIDENT’S MESSAGE

NRA culinary forecast for 2022; The human mouth: molecular calorie detector

By Margaret Malochleb

OMNIVORE

How Consumer Spending Is Changing

By Food Technology Staff

FOOD SNAPSHOT

Ready-to-eat pilafs; Organic hibiscus tea; Vegan sauces and spice rubs

By Margaret Malochleb

NEW PRODUCTS

Sniffing Out New Aroma Technologies

By Dale Buss

Startups & Innovators | INNOVATIONS

A Sweet Potato Success Story

By Miranda Grizio

Food Security | INNOVATIONS

Finding a Better Fat

By Danielle Beurteaux

Science Forward | RESEARCH

An Artistic Scientist Finds His Niche

By Jenny Splitter

Profile | RESEARCH

Debunking Alkaline Diet Myths

By Jaime Savitz

Diet & Nutrition | RESEARCH

Oats: Beyond Beta-Glucan

By Food Technology Staff

Health | RESEARCH

The Sustainable, Nutritious, Functional Power of Algae

By Miranda Grizio

Ingredients | APPLIED SCIENCE

Nutrition Gets Up Close and Personal

By Linda Milo Ohr

Nutraceuticals | APPLIED SCIENCE

What Does Climate Change Mean for Food Safety and Security?

By Jane M. Caldwell

Safety & Quality | APPLIED SCIENCE

Charcuterie: A Marriage of Art and Science

By Wes Schilling

Processing | APPLIED SCIENCE

Making Packaging Tradeoffs for Commercialization

By Claire Koelsch Sand

Packaging | APPLIED SCIENCE

Innovating Without Appropriation

By Abena Opokua Foli

Dialogue

Supplier Central

Companies team up on allulose approval; White paper on cheese substitute research

By Food Technology Staff

Past Issues

December 2021/January 2022

Volume 75, No. 11

November 2021

Volume 75, No. 10

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