September 2022

Volume 76, No. 8

Sara Bleich

Keeping an Eye on the Nation’s Nutrition
In a new role at the USDA, an award-winning researcher and public policy expert is poised to break down barriers to nutrition security and health equity.
September 1, 2022
IFT FIRST banner

IFT FIRST: Live and In Person
After its debut as a digital event in 2021, IFT FIRST (Food Improved by Research, Science and Technology) made the shift to a hybrid event this summer.
September 1, 2022
Frozen Food Aisle

Entrées Ace the Freezer Case
Brands old and new vie for space with on-trend SKUs that are plant-based, clean label, gluten-free, high protein, and globally influenced.
September 1, 2022
Business FIRST Stage at IFT FIRST

Challenges Spark Solutions at IFT FIRST
A roundup of IFT FIRST Annual Event and Expo sessions, focusing on key themes surfaced at the event.
September 1, 2022
Frozen Food Aisle

Entrées Ace the Freezer Case
Brands old and new vie for space with on-trend SKUs that are plant-based, clean label, gluten-free, high protein, and globally influenced.
September 1, 2022
Business FIRST Stage at IFT FIRST

Challenges Spark Solutions at IFT FIRST
A roundup of IFT FIRST Annual Event and Expo sessions, focusing on key themes surfaced at the event.
September 1, 2022
Sara Bleich

Keeping an Eye on the Nation’s Nutrition
In a new role at the USDA, an award-winning researcher and public policy expert is poised to break down barriers to nutrition security and health equity.
September 1, 2022
IFT FIRST banner

IFT FIRST: Live and In Person
After its debut as a digital event in 2021, IFT FIRST (Food Improved by Research, Science and Technology) made the shift to a hybrid event this summer.
September 1, 2022

Additional FIRST Features

Top 5 Trends in Flavors and Ingredients

And the 2022 Student Competition Winners Are …

Kudos to the IFT Division Competition Winners

Columns

Connecting and Supporting the Global Science of Food Community

By Chris Downs

PRESIDENTS MESSAGE

Food Insecurity Felt in Every U.S. County, Getting the Scoop on Ice Cream Flavors

By Emily Little

OMNIVORE

Plant-Based Cream, Eggless Wraps, and Sustainable coffee

By Emily Little

NEW PRODUCTS

How Protein Sources Measure Up

By Food Technology Staff

FOOD SNAPSHOT

Off-Premises Dining Is on Pace

By A . Elizabeth Sloan

Consumers | MARKET TRENDS

Better Food Through Neuroscience

By Dale Buss

Startups & Innovators | INNOVATIONS

Batter Up

By Danielle Beurteaux

Science Forward | RESEARCH

The Light Fantastic

By Jane M. Caldwell

Profile | RESEARCH

The Scoop: How Ice Cream is Made

By Wes Schilling, Sawyer Wyatt Smith, AnneMarie Coatney

Processing | APPLIED SCIENCE

Top Packaging Challenges: Getting It and Making It Count

By Claire Koelsch Sand

Packaging | APPLIED SCIENCE

Can History Repeat at Biden’s White House Conference?

By Maureen Storey

DIALOGUE

Supplier Central

New Ingredients, Industry Updates, and More

By Food Technology Staff

Past Issues

August 2022

Volume 76, No. 7

July 2022

Volume 76, No. 6

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Webcast

Is Food Structure the Key to Healthier Diets - Hosted by British Section IFT

Online

Meeting

New York Section IFT Meeting: Panel Presentation - Enzyme Fermentation Natural Preservatives

West Orange, New Jersey

Meeting

Western New York Section IFT (WNYIFT) Networking at Black Button Distilling

Rochester, New York

Webcast

Food Science and Technology Solutions to Minimize Food Waste

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