June 2012

Volume 66, No. 6

Foodservice 2012: Consumers Crave More
Variety, bold flavors, customized options, and healthful menu offerings are contributing to growth for the restaurant industry.
June 1, 2012

Developing Antimicrobial Dairy Ingredients
Exploring the potential to utilize lantibiotic-producing bifidobacteria to create dairy ingredients with increased broadspectrum antimicrobial functionalities yields encouraging results.
June 1, 2012

Advances In Flavor Encapsulation
New flavor delivery technologies are creating significant opportunities for food product developers by supplying improved flavor character to finished products.
June 1, 2012

Quality Aspects of Raw Milk Cheeses
The microflora of the raw milk contributes to a greater diversity of cultures and enzymes, which ripens the cheese faster and produces stronger flavors and aromas.
June 1, 2012

Advances In Flavor Encapsulation
New flavor delivery technologies are creating significant opportunities for food product developers by supplying improved flavor character to finished products.
June 1, 2012

Quality Aspects of Raw Milk Cheeses
The microflora of the raw milk contributes to a greater diversity of cultures and enzymes, which ripens the cheese faster and produces stronger flavors and aromas.
June 1, 2012

Foodservice 2012: Consumers Crave More
Variety, bold flavors, customized options, and healthful menu offerings are contributing to growth for the restaurant industry.
June 1, 2012

Developing Antimicrobial Dairy Ingredients
Exploring the potential to utilize lantibiotic-producing bifidobacteria to create dairy ingredients with increased broadspectrum antimicrobial functionalities yields encouraging results.
June 1, 2012

Columns

An Ocean of Opportunities at the 2012 IFT Annual Meeting & Food Expo®

PRESIDENT'S MESSAGE

Legal Immigration

By A. Elizabeth Sloan

CONSUMER TRENDS

Nutrition, Hydration: Principles for Optimal Athletic Performance

By Peter Pressman, MD

FOOD, MEDICINE & HEALTH

Fats: The Good, the Bad, and the In-Between

By Donald E. Pszczola

INGREDIENTS

Fruitful Yields

By Linda Milo Ohr

NUTRACEUTICALS

Certifying Organic

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

Processing Produce: Not Such a Simple Proposition

By J. Peter Clark

PROCESSING

The Indispensable Benefits of Food Packaging

By Aaron L. Brody

PACKAGING

Building Sustainable Partnerships for Innovation

By Dave Wagner

PERSPECTIVE

Departments

NEWS

By KAREN NACHAY

NEWS

INTERNATIONAL NEWS

By Luis Augusto Paschoal

INTERNATIONAL NEWS

IFT ONLINE

IFT ONLINE

NEW SKUs

NEW SKUs

IFT WORLD

By KAREN NACHAY

IFT WORLD

Past Issues

May 2012

Volume 66, No. 5

April 2012

Volume 66, No. 4

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