April 2023

Volume 77, No.3

Theo Morille

Change Agent
From the laboratory to the C-suite, food safety scientist Theo Morille has aspired to change and has inspired change throughout her 35-year career.
April 1, 2023
Woman eating lunch while working from home.

The Top 10 Food Trends of 2023
Morphing consumption patterns, gourmet convenience, and a bifurcated approach to healthier eating are among the market trends that should be front and center for product developers in the months ahead.
April 1, 2023
Explosion of Color.

Impact & Influence
Meet five changemakers who have inspired their peers and retooled the food system.
April 1, 2023
Scharffen Berger Chocolate

A Higher Bar for Artisan Chocolate
Single-origin cacao beans, innovative inclusions, and more sophisticated connoisseurship characterize today’s craft chocolate market.
March 28, 2023
Explosion of Color.

Impact & Influence
Meet five changemakers who have inspired their peers and retooled the food system.
April 1, 2023
Scharffen Berger Chocolate

A Higher Bar for Artisan Chocolate
Single-origin cacao beans, innovative inclusions, and more sophisticated connoisseurship characterize today’s craft chocolate market.
March 28, 2023
Theo Morille

Change Agent
From the laboratory to the C-suite, food safety scientist Theo Morille has aspired to change and has inspired change throughout her 35-year career.
April 1, 2023
Woman eating lunch while working from home.

The Top 10 Food Trends of 2023
Morphing consumption patterns, gourmet convenience, and a bifurcated approach to healthier eating are among the market trends that should be front and center for product developers in the months ahead.
April 1, 2023

Columns

Give Back, Gain More

By Chris Downs

PRESIDENTS MESSAGE

Coffee with Milk May Fight Inflammation, Color Makes the Difference

By Emily Little

OMNIVORE

Dietitians Weigh In

By Emily Little

FOOD SNAPSHOT

Crunchy Rice and Corn Puffs, Hot Dogs of the Sea, Caramel Gone Vegan

By Emily Little

NEW PRODUCTS

Six Smart Startup Recovery Strategies

By Dale Buss

Startups & Innovators | Innovations

Gluten-Free Bread Without Bitterness

By Danielle Beurteaux

Science Forward | RESEARCH

Using Dietary Fiber in Food Product Development

By Wing-Fu Lai

Ingredients | APPLIED SCIENCE

Joan Rosen on Audits and Traceability

By Jane M. Caldwell

Safety & Quality | APPLIED SCIENCE

Cool Tips on Freeze/Thaw

By Tracy Fink, Jeff Varcoe

Processing | APPLIED SCIENCE

The Crisis That Revolutionized Food Safety

By Ann Marie McNamara

DIALOGUE

Supplier Central

Sustainable Spirulina Production, New Ingredients, and Industry Updates

By IFT Staff

Omnivore Podcast right arrow

EP 10: The Jack in the Box Effect, Gluten-Free Breads, Marie Wright on Flavor

EP 9: Food Safety Change Agent, Cool Tips on Freeze/Thaw, Top Trends for 2023

Past Issues right arrow

March 2023

Volume 77, No. 2

February 2023

Volume 77, No. 1

December 2022/January 2023

Volume 76, No. 11

blueberry

Subscribe Today

Stay ahead with Food Technology’s comprehensive coverage of the latest scientific discoveries, insights, and innovations from companies, institutions and thought leaders across the global food system.

Learn More

Upcoming Events right arrow

Supplier Event

Chicago Section IFT Suppliers Day and Symposium

Rosemont, Illinois

Supplier Event

Minnesota Section IFT Annual Suppliers Expo

Minneapolis, Minnesota

Supplier Event

Rocky Mountain Section IFT Golf Outing Scholarship Fundraiser

Lakewood, Colorado

Supplier Event

Rocky Mountain Section IFT Suppliers Night

Denver, Colorado

Interstitial Ad Interstitial Ad Mobile is invalid; ad is not Enabled Interstitial Ad Interstitial Ad Mobile is invalid; ad is not Enabled
Interstitial Ad Interstitial Ad is rendered here
up arrow Top