October 2015
Touring a World of New Product Innovation; Food Labels: Defining a New Narrative; Oregon State Puts More of the Sea on a Plate; Stress Relievers; Crickets, Mealworms, and Locusts, Oh My!
Volume 69, No. 10
Columns
A Path to Lifelong Learning and Recognition of Our Profession
PRESIDENT’S MESSAGE
Chef Mark Allison: Changing the Nutrition Conversation
CULINARY POINT OF VIEW
Tocotrienols—Variations on the Vitamin E Story
FOOD, MEDICINE & HEALTH
Oregon State Puts More of the Sea on a Plate
INSIDE ACADEMIA
Taking a Fresh Look at Fruits and Vegetables
INGREDIENTS
Stress Relievers
NUTRACEUTICALS
Crickets, Mealworms, and Locusts, Oh My!
FOOD SAFETY & QUALITY
Decreasing Consumer-Derived Food Waste
PACKAGING
Ice Cream Tops America’s Dessert Choices
FOOD SNAPSHOT
Departments
IFT.org
IFT.org
Past Issues
September 2015
Transformative Food Science at IFT15; Clean Label Rules, But Confusion Reigns; Four Products That Push the Technology Envelope; Ingredients Open the Door for Innovation; What’s New in the World of Wellness Ingredients
August 2015
Sea-ing a Better Way to Feed the World; Mapping the World of Barbecue; GRAS 27 Flavoring Substances; How Tomorrow’s Technology Will Help Feed the Planet; Cornell Researchers Give Microbes the Slip
Upcoming Events
Northern California Section IFT (NCIFT) Suppliers Night
Pleasanton, California
Maryland Section IFT Suppliers Night
Owings Mills, Maryland
Aksarben Section IFT Suppliers Expo
Omaha, Nebraska
New York Section IFT Suppliers Day
Whippany, New Jersey