June 2011

Volume 65, No. 6

Would you like a salad with that?
Restaurants are serving up more healthful options, but research is still needed to determine what strategies are most likely to bring about behavior changes when consumers dine out.
June 1, 2011

Challenges of Formulating Products to Meet Desired Sodium Targets
Recent activities in the sodium landscape have consumers searching for low-sodium options. As a result, food manufacturers are faced with new technical challenges.
June 1, 2011

Sorghum: the Forgotten Grain
Why is sorghum relegated to a second-class grain for human consumption in the United States? Its many nutritional benefits suggest that this often overlooked grain deserves a more prominent place in product development.
June 1, 2011

Next-Generation Sequencing Methods Revolutionize Food Microbiology
Application of whole genome sequencing technologies to food safety and food microbiology will dramatically change how we detect, subtype, and characterize foodborne pathogens, spoilage organisms, and starter cultures.
June 1, 2011

Sorghum: the Forgotten Grain
Why is sorghum relegated to a second-class grain for human consumption in the United States? Its many nutritional benefits suggest that this often overlooked grain deserves a more prominent place in product development.
June 1, 2011

Next-Generation Sequencing Methods Revolutionize Food Microbiology
Application of whole genome sequencing technologies to food safety and food microbiology will dramatically change how we detect, subtype, and characterize foodborne pathogens, spoilage organisms, and starter cultures.
June 1, 2011

Would you like a salad with that?
Restaurants are serving up more healthful options, but research is still needed to determine what strategies are most likely to bring about behavior changes when consumers dine out.
June 1, 2011

Challenges of Formulating Products to Meet Desired Sodium Targets
Recent activities in the sodium landscape have consumers searching for low-sodium options. As a result, food manufacturers are faced with new technical challenges.
June 1, 2011

Features

Major Natural Disaster and Environmental Crisis in Japan Reinforces the Importance of Food Science & Technology (Online Exclusive)

Major Natural Disaster and Environmental Crisis in Japan Reinforces the Importance of Food Science & Technology

Columns

A Focus on Food Safety

By ROBERT B. GRAVANI

PRESIDENT'S MESSAGE

Missed Macronutrient Opportunities

By A. Elizabeth Sloan

CONSUMER TRENDS

Breaking Barriers to Fluid Milk Consumption in Older Adults

By Amy R. Mobley

FOOD, MEDICINE & HEALTH

Fermenting New Concepts

By Donald E. Pszczola

INGREDIENTS

Powerful Polyphenols

By Linda Milo Ohr

NUTRACEUTICALS

Moving Ahead on Traceability

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

High Pressure Processing Draws High Interest

By J. Peter Clark

PROCESSING

Applying Multiphase Plastic Structures in Active Packaging

By Aaron L. Brody

PACKAGING

Building Consumer Trust in the Food System

By Charlie Arnot

PERSPECTIVE

Departments

NEWS

By KAREN NACHAY

NEW SKUs

IFT ONLINE

IFT WORLD

By KAREN NACHAY

BOOKS

IFT Press Book Details Control and Automation of Thermal Processes

Past Issues

May 2011

Volume 65, No. 5

April 2011

Volume 65, No. 4

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