November 2014

Top 5 Flavor Trends; Thinking Outside the Cereal Box for Breakfast; Food Scientists & Dietary Reference Intakes: An Important Alliance; Making Over Meat and Poultry; Keeping Pace with Heart Health

Volume 68, No. 11

North African cuisine

Top 5 Flavor Trends
Flavorists, chefs, and trendspotters predict the leading flavor trends that consumers will be seeking out in the coming year on their quest for healthier and more authentic food.
November 1, 2014
Inside a cereal box

Thinking Outside the Cereal Box for Breakfast
Consumers are increasingly interested in taking their breakfasts to go, but they still demand products that offer good taste, health benefits, and innovation.
November 1, 2014
Woman shopping for food.

Food Scientists & Dietary Reference Intakes: An Important Alliance
Regular updating of the Dietary Reference Intakes is integral to effective health and nutrition strategies.
November 1, 2014
Napoleon, Ohio Campbell's Plant

Ohio Food Processors Draw on Natural Resources (Online Exclusive)
Food manufacturers in Northwest Ohio are taking advantage of the area’s resources to incorporate local crops and tap into sustainable energy sources in their operations.
November 1, 2014
Woman shopping for food.

Food Scientists & Dietary Reference Intakes: An Important Alliance
Regular updating of the Dietary Reference Intakes is integral to effective health and nutrition strategies.
November 1, 2014
Napoleon, Ohio Campbell's Plant

Ohio Food Processors Draw on Natural Resources (Online Exclusive)
Food manufacturers in Northwest Ohio are taking advantage of the area’s resources to incorporate local crops and tap into sustainable energy sources in their operations.
November 1, 2014
North African cuisine

Top 5 Flavor Trends
Flavorists, chefs, and trendspotters predict the leading flavor trends that consumers will be seeking out in the coming year on their quest for healthier and more authentic food.
November 1, 2014
Inside a cereal box

Thinking Outside the Cereal Box for Breakfast
Consumers are increasingly interested in taking their breakfasts to go, but they still demand products that offer good taste, health benefits, and innovation.
November 1, 2014

Columns

Building a Global Food Science Community

By MARY ELLEN CAMIRE

PRESIDENT’S MESSAGE

IFT Journals Witness Seminal Events of Food Science

By Food Technology Staff

IFT 75TH ANNIVERSARY

Small Family Farms Have a Big Impact

By KAREN NACHAY

GLOBAL INSIGHTS

The Bread Category Is on the Rise

By A. Elizabeth Sloan

CONSUMER TRENDS

Chef McLagan Sees the Beauty in Bitter

By Kelly Hensel

CULINARY POINT OF VIEW

6.4 Trillion Calories and Counting

FOOD, MEDICINE & HEALTH

Making Over Meat and Poultry

By KAREN NACHAY

INGREDIENTS

Global Lab Network Connects Dots of Innovation

By BOB SWIENTEK

INGREDIENTS

Keeping Pace with Heart Health

By Linda Milo Ohr

NUTRACEUTICALS

It’s Always Tea-Time

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

Getting Resourceful About Energy Use

By J. Peter Clark

PROCESSING

Extended Shelf Life: Flying Under the Radar

By Aaron L. Brody

PACKAGING

PHOs: Illegal Food Additives Since 2005

By Neal D. Fortin

PERSPECTIVE

Departments

IFT ONLINE

By Kelly Hensel

IFT ONLINE

Tracking Listeria in seafood; IFT members help fight Ebola

By Melanie Zanoza Bartelme

NEWS

Bacon spreads into cream cheese; Fruit pouches for grown-ups; Guilt-free cookies

By Melanie Zanoza Bartelme

NEW PRODUCTS

Corn with more vitamin A; Bio-based economy opportunities

CUTTING EDGE TECHNOLOGY

IFT leadership election candidates; New student competition

By Melanie Zanoza Bartelme

IFT WORLD

IFT Press book explores food design and innovation

BOOKS

Past Issues

October 2014

A Diet for a Kinder Planet; Restaurants Reposition for Growth; Global Food Traceability; Bakery Bonanza; Combating Hunger Pains

September 2014

Transforming the Store; The New Fermented Food Culture; Are You Prepared for Obesity Litigation?; Coffee Talk and Tea Time; Fats for Fitness

blueberry

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