March 2013

Food-Gut-Brain Mechanisms; The Changing Face of Natural Foods; Antimicrobial Resistance and Food Animals; Hot Nutritional Ingredients for 2013; A Fresh Look at Processed Foods

Volume 67, No. 3

Food-Gut-Brain Mechanisms

EU Obesity Research Explores Food-Gut-Brain Mechanisms
EC-funded Full4Health project brings together 19 academic and industry collaborators to develop dietary strategies and a food solution across various life stages to the obesity epidemic.
March 1, 2013
The Changing Face of Natural Foods

The Changing Face of Natural Foods
Understanding what consumers think is and associate with ‘natural’ can significantly impact your product development and influence your products’ message.
March 1, 2013
Angus Beef Cow

Antimicrobial Resistance and Food Animals
An IFT Scientific Status Summary reviews the latest research on the public-health impact of antimicrobial use in the food system and the growth and control of antimicrobialresistant pathogens. The Executive Summary appears here.
March 1, 2013
Angus Beef Cow

Antimicrobial Resistance and Food Animals
An IFT Scientific Status Summary reviews the latest research on the public-health impact of antimicrobial use in the food system and the growth and control of antimicrobialresistant pathogens. The Executive Summary appears here.
March 1, 2013
Food-Gut-Brain Mechanisms

EU Obesity Research Explores Food-Gut-Brain Mechanisms
EC-funded Full4Health project brings together 19 academic and industry collaborators to develop dietary strategies and a food solution across various life stages to the obesity epidemic.
March 1, 2013
The Changing Face of Natural Foods

The Changing Face of Natural Foods
Understanding what consumers think is and associate with ‘natural’ can significantly impact your product development and influence your products’ message.
March 1, 2013

Columns

The Global Role of IFT and Food Science

By John Ruff

PRESIDENT'S MESSAGE

Waste Not, Want Not

By KAREN NACHAY

GLOBAL INSIGHTS

Hot Nutritional Ingredients for 2013

By A. Elizabeth Sloan

CONSUMER TRENDS

A Fresh Look at Processed Foods

By Heather A. Eicher-Miller, Guy H. Johnson

FOOD, MEDICINE & HEALTH

Land of the Rising Ingredient

By Donald E. Pszczola

INGREDIENTS

The Potential of Polyphenols

By Linda Milo Ohr

NUTRACEUTICALS

Instrumental Grading of Meat

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

The Essential Elements of Spray Drying

By J. PeterClark

PROCESSING

Stand Up and Spout

By Aaron L. Brody

PACKAGING

Practicing Innovation, Preaching Cost Competitiveness

By Suley Muratoglu

PERSPECTIVE

Departments

Face-to-Face: Meet Jeff Bohlscheid; Impact of FTC’s POM Wonderful ruling; Cooking Shrimp, Salmon

By Kelly Hensel

IFT ONLINE

Finding use for spent grounds; Grilling may promote disease risk; Dairy alternative drinks

By KAREN NACHAY

NEWS

Breakfast Soda; Dairy-free ‘Cheese’ Ravioli; Popcorn Chips

By Food Technology Staff

NEW PRODUCTS

Plasma treatment extends product shelf life

By Food Technology Staff

CUTTING EDGE TECHNOLOGY

IFT WORLD

By KAREN NACHAY

IFT WORLD

Food Additives Council Speaks Out on Dietary Phosphorus

By Food Technology Staff

LETTERS

Studying Food Science Students

By Mary Ellen Kuhn

Selected highlights from IFT’s Academic Knowledge Base 2025 research

Past Issues

February 2013

Heating Up Frozen Foods; Raising a Glass to Healthier Drinks; Measuring Food Texture; Videos: Food Policy Impact Conference; Plugging into Proteins

January 2013

Understanding and Combating Food Fraud; Shopping the Perimeter; Gluten-free Formulating; Dairy Ingredient Solutions; Targeting Norovirus

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