March 2011

Volume 65, No. 3

Formulating for Satiety with Hydrocolloids
To be effective in product applications, hydrocolloids must be hydrated in vivo. Here’s a look at methods to improve hydration.
March 1, 2011

2010 Dietary Guidelines Target Unhealthy Americans
To reduce the incidence of diet-related chronic diseases, consumers are urged to reduce calories, sodium, solid fats, and added sugars and increase intake of plant-based foods and seafood.
March 1, 2011

Dissecting The Dietary Guidelines
Strict recommendations for an optimal diet are difficult to support with evidence-based nutrition science.
March 1, 2011

Food Science Flourishes on Campus
The discipline continues to evolve as university programs—in a dramatic shift from trends of just a few years ago—report growing enrollments.
March 1, 2011

Dissecting The Dietary Guidelines
Strict recommendations for an optimal diet are difficult to support with evidence-based nutrition science.
March 1, 2011

Food Science Flourishes on Campus
The discipline continues to evolve as university programs—in a dramatic shift from trends of just a few years ago—report growing enrollments.
March 1, 2011

Formulating for Satiety with Hydrocolloids
To be effective in product applications, hydrocolloids must be hydrated in vivo. Here’s a look at methods to improve hydration.
March 1, 2011

2010 Dietary Guidelines Target Unhealthy Americans
To reduce the incidence of diet-related chronic diseases, consumers are urged to reduce calories, sodium, solid fats, and added sugars and increase intake of plant-based foods and seafood.
March 1, 2011

Features

Renewing Phi Tau Sigma (Online Exclusive)

To fulfill its goals, the Society is updating its bylaws, improving communications through a new monthly newsletter, and actively soliciting new members as well as reaching out to inactive members.

Columns

A Focus on Consumer Health and Wellness

By ROBERT B. GRAVANI

PRESIDENT’S MESSAGE

What’s Next in Beverages

By A. Elizabeth Sloan

CONSUMER TRENDS

Breakfast—The Meal of Health

FOOD, MEDICINE & HEALTH

New Awakenings for Breakfast

By Donald E. Pszczola

INGREDIENTS

The Buzz About Energy Products

By Linda Milo Ohr

NUTRACEUTICALS

Addressing Bioavailability & Digestibility

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

Novel Nonthermal Technologies

By J. Peter Clark

PROCESSING

Has the Era of Retort Packaging Arrived?

By Aaron L. Brody

PACKAGING

Putting Wellness on the Menu

2010 Dietary Guidelines—Too Many Messages?

By CONNIE WEAVER

PERSPECTIVE

Departments

IFT ONLINE

NEWS

By KAREN NACHAY

NEW SKUs

IFT WORLD

By KAREN NACHAY

BOOKS

IFT Press Book Details Digestive Health Benefits of Carbohydrates

Past Issues

February 2011

Volume 65, No. 2

January 2011

Volume 65, No. 1

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