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