Features
Seeking Smarter Protein Snacks (Online Exclusive)
Customizing the development of protein-enhanced products to better address specific consumer needs will require teamwork and a better understanding of human biology, says Amway research scientist Deepa Shenoy.
Columns
How Will Women Affect the Future of Food?
PRESIDENT’S MESSAGE
Can GMOs and organic coexist?
IFT 75TH ANNIVERSARY
Improving the Food System One Stove at a Time
CULINARY POINT OF VIEW
Guys and Groceries: A Look at How Men Shop and Cook
CONSUMER TRENDS
A Decade of Commitment: More to Come
FOOD, MEDICINE & HEALTH
Trending Ingredient Topics
INGREDIENTS
Enduring the Road to Recovery
NUTRACEUTICALS
Less Trans Fat for Mrs. Sprat
FOOD SAFETY & QUALITY
The Evolution of Thermal Processing
PROCESSING
Nutrients of Public Health Concern
PERSPECTIVE
Departments
IFT ONLINE
IFT ONLINE
Consumer attitudes toward ‘futuristic’ scientific advancements
CUTTING EDGE TECHNOLOGY
Past Issues
May 2014
Deconstructing the Methylmercury Myth; Celebrating Food Science and IFT’s 75th Anniversary; Increasing Your Ingredient Acumen; Nutritional News in New Orleans; Speakers Share the Latest on Food Safety and Quality at IFT’s 2014 Annual Meeting
April 2014
The Top Ten Functional Food Trends; Extrusion Bolsters Food Security in Africa; Reinventing Rice; Granting Immunity; 3D Printing: Rapid Prototyping from Food to Food Packaging
Upcoming Events
Northern California Section IFT (NCIFT) Suppliers Night
Pleasanton, California
Maryland Section IFT Suppliers Night
Owings Mills, Maryland