June 2023

Volume 77, No. 5

Laura Lindenfeld, dean of the School of Communication and Journalism and executive director of the Alan Alda Center for Communicating Science at Stony Brook University

The Messy, Fine Art of Science Communication
The executive director of the Alan Alda Center for Communicating Science uses theatrical improv to help experts shed their inhibitions, focus less on looking smart, and think more about building trust with their audience.
June 1, 2023
Fresh baked bread sliced

Bread Winners Around the World
Global consumers are united in their desire for healthier, more environmentally friendly bread products.
June 1, 2023
Metal basket with mouse trap baited with raw hamburger meat

Outsmarting Food System Fraudsters
Supply chain disruptions coupled with inflation and commodity shortages are creating new opportunities for food adulteration. Here’s a look at strategies and tactics for fighting back.
June 1, 2023
Metal basket with mouse trap baited with raw hamburger meat

Outsmarting Food System Fraudsters
Supply chain disruptions coupled with inflation and commodity shortages are creating new opportunities for food adulteration. Here’s a look at strategies and tactics for fighting back.
June 1, 2023
Laura Lindenfeld, dean of the School of Communication and Journalism and executive director of the Alan Alda Center for Communicating Science at Stony Brook University

The Messy, Fine Art of Science Communication
The executive director of the Alan Alda Center for Communicating Science uses theatrical improv to help experts shed their inhibitions, focus less on looking smart, and think more about building trust with their audience.
June 1, 2023
Fresh baked bread sliced

Bread Winners Around the World
Global consumers are united in their desire for healthier, more environmentally friendly bread products.
June 1, 2023

Additional Features

Innovation In a Time of Crisis: Can We Future-Proof the Food System?

Thinking Big (and Small) About Innovation

Columns

The Future of Food Begins at IFT FIRST

By Chris Downs

PRESIDENTS MESSAGE

Consumers Seeking Healthier Snacks, Plant Extracts Can Inhibit Toxic Substances

By Emily Little

OMNIVORE

How Labels Impact Purchases

By Emily Little

FOOD SNAPSHOT

Dinosaur Treats With Veggies, Milk for Better Digestion, Plant-Based Fajitas

By Emily Little

NEW PRODUCTS

Destination Deli

By A . Elizabeth Sloan

Consumers | MARKET TRENDS

Incubating Innovation

By Dale Buss

Startups & Innovators | INNOVATIONS

Unscrambling Eggs' Nutritional Benefits

By Jaime Savitz

Diet & Nutrition | RESEARCH

Making Citrus Delicious and Disease Resistant

By Danielle Beurteaux

Science Forward | RESEARCH

A Matter of Taste

By Elizabeth Brewster

Ingredients Illustrated | APPLIED SCIENCE

Organic Acid Redux

By Erdogan Ceylon

Safety & Quality | APPLIED SCIENCE

PEF: Pulsing With Promise

By Gustavo Barbosa-Canovas, V.M. BALASUBRAMANIAM, Tatiana Koutchma, Avi Shpigelman, Javier Raso-Pueyo, Giovanna Ferrari

Processing | APPLIED SCIENCE

Showcasing Innovation at the Expo

By Food Technology Staff

EXHIBITOR PROFILES

Embracing the Accidental Food Scientist

By Julie Emsing Mann

DIALOGUE

Supplier Central

Sparkalis Invests in Future Food Tech, New Products, and Industry Updates

By IFT STAFF

Past Issues

May 2023


Volume 77, No. 4

April 2023

Volume 77, No.3

blueberry

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