September 2014

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

Volume 68, No. 9

Fresh City Market

Today’s Supermarket Special: Transforming the Store
More Millennial shoppers, less consumer loyalty, and a mind-boggling array of new technologies: What does it all mean for grocery retailers?
September 1, 2014
Asian pickles

The New Fermented Food Culture
From craft beer to Greek yogurt, fermented fare has a growing group of fans who are creating a renaissance for authentic, artisanal products.
September 1, 2014
Scales of Justice and doughnuts

Are You Prepared for Obesity Litigation?
Maximizing your insurance assets, using federal regulations proactively, and refocusing compliance programs will improve your position against possible lawsuits.
September 1, 2014
NatureBox

Snacking by Subscription (Online Exclusive)
Subscription services like the one offered by NatureBox, an online, direct-to-consumer purveyor of healthful snacks, represent new competition for supermarket retailers.
September 1, 2014
Scales of Justice and doughnuts

Are You Prepared for Obesity Litigation?
Maximizing your insurance assets, using federal regulations proactively, and refocusing compliance programs will improve your position against possible lawsuits.
September 1, 2014
NatureBox

Snacking by Subscription (Online Exclusive)
Subscription services like the one offered by NatureBox, an online, direct-to-consumer purveyor of healthful snacks, represent new competition for supermarket retailers.
September 1, 2014
Fresh City Market

Today’s Supermarket Special: Transforming the Store
More Millennial shoppers, less consumer loyalty, and a mind-boggling array of new technologies: What does it all mean for grocery retailers?
September 1, 2014
Asian pickles

The New Fermented Food Culture
From craft beer to Greek yogurt, fermented fare has a growing group of fans who are creating a renaissance for authentic, artisanal products.
September 1, 2014

Columns

FutureFood 2050 Interview Series Delves into Aquaculture

By MARY ELLEN CAMIRE

PRESIDENT’S MESSAGE

Past Presidents Discuss the Science of Food

By Food Technology Staff

IFT 75TH ANNIVERSARY

Six Ingredient Trends Shaping Product Development

By KAREN NACHAY

GLOBAL INSIGHTS

What’s Bubbling Up in Beverages

By A. Elizabeth Sloan

CONSUMER TRENDS

Chef Jorge Collazo: Revolutionizing School Food

By Kelly Hensel

CULINARY POINT OF VIEW

A Perspective on Ebola and Public Health Issues in Africa

FOOD, MEDICINE & HEALTH

Coffee Talk and Tea Time

By KAREN NACHAY

INGREDIENTS

Fats for Fitness

By Linda Milo Ohr

NUTRACEUTICALS

Viewing Salt with a Grain of Salt

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

Dryer Diversification

By J. Peter Clark

PROCESSING

Radio Frequency Identification in Packaging

By Aaron L. Brody, Clare Koelsch Sand,, Fatin Sabbagha

PACKAGING

SupplySide West Promises Biggest Show Yet

By Food Technology Staff

SUPPLYSIDE WEST 2014 SHOW PREVIEW

Top U.S. Grocery Shopping Trends

By Food Technology Staff

FOOD SNAPSHOT

Departments

IFT ONLINE

By Kelly Hensel

IFT ONLINE

Insights into wheat genome; Many are partly monitoring diet; Research on bread staling

By Melanie Zanoza Bartelme

NEWS

Pea-protein granola; Gluten-free pizza; Greek yogurt alternative

By Melanie Zanoza Bartelme

NEW PRODUCTS

Modifying nut proteins to remove allergens; New cooling technology for produce

CUTTING EDGE TECHNOLOGY

Nominate awards and fellows candidates; Reineke earns young scientist award

By Melanie Zanoza Bartelme

IFT WORLD

Response to July Magazine Cover

LETTERS

Past Issues

August 2014

Future-Focused Food Science; A Trio of Standouts; Ingredient Innovations Evolve; Best Bets in Better-for-You; Six Perspectives on African Food Security

July 2014

People and Pets Go More Gourmet; Quest for Clean Labels Causes Murky Legal Actions; Food Waste: Key to Feeding More People; Savoring the Sweet Life; Got Milk? Got Gas? No Problem

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