November 2009

Volume 63, No. 11

Communicating the Net Benefits of Seafood Consumption
Backed by recent scientific studies, several government agencies and other groups have clarified their health communications with tailored messages that facilitate informed food choices by consumers.
November 1, 2009

Unleashing the Power of Umami
Inventive chefs and product developers are devising new applications for this time-tested food formulation tool, which amplifies flavor, aids in sodium reduction, promotes satiety, and more.
November 1, 2009

Communicating the Net Benefits of Seafood Consumption
Backed by recent scientific studies, several government agencies and other groups have clarified their health communications with tailored messages that facilitate informed food choices by consumers.
November 1, 2009

Unleashing the Power of Umami
Inventive chefs and product developers are devising new applications for this time-tested food formulation tool, which amplifies flavor, aids in sodium reduction, promotes satiety, and more.
November 1, 2009

Columns

Important Steps to Improve Product Tracing in Food Systems

By Marianne Gillette

PRESIDENT'S MESSAGE

New Ways to Achieve Weight Loss

By A. Elizabeth Sloan

CONSUMER TRENDS

Metabolic Syndrome and Genetics

FOOD MEDICINE & HEALTH

Hooked on a Mouthfeeling

INGREDIENTS

Defeating Diabetes

By Linda Milo Ohr

NUTRACEUTICALS

Measuring Moisture Content & Water Activity

By Neil H. Mermelstein

LABORATORY

The Challenges of Pilot Plants

By J. Peter Clark

PROCESSING

Paperboard Package Recycling: A Success Story

By Aaron L. Brody

PACKAGING

Two Happy Clams: The Friendship that Forged Food Science

By Genevieve Wanucha

PERSPECTIVE

Departments

NEWS

By KAREN NACHAY

NEW SKUs

BOOKS

IFT WORLD

Past Issues

October 2009

Volume 63, No. 10

September 2009

Volume 63, No. 9

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