July 2016

A New Perspective on Premium; How 3-D Printing Will Shape Food Product Development; Food Safety: No Longer ‘Business as Usual’; Research Insights Spur Ingredient Developments; Ingredients That Boost Men’s Health

Volume 70, No. 7

Man shopping in grocery store

A New Perspective on Premium
A changing definition of food quality reflects consumer demand for more exciting, transparent, and less processed foods.
July 1, 2016
Unique pasta shapes created with 3-D printer

How 3-D Printing Will Shape Food Product Development
This cutting-edge technology has applications that include rapid prototyping, process design, packaging, and at-home food preparation.
July 1, 2016
Man harvesting lettuce

Food Safety: No Longer ‘Business as Usual’
Although the Food Safety Modernization Act means that business as usual is obsolete in many ways, it does not address one regular threat to food safety.
July 1, 2016
Man harvesting lettuce

Food Safety: No Longer ‘Business as Usual’
Although the Food Safety Modernization Act means that business as usual is obsolete in many ways, it does not address one regular threat to food safety.
July 1, 2016
Man shopping in grocery store

A New Perspective on Premium
A changing definition of food quality reflects consumer demand for more exciting, transparent, and less processed foods.
July 1, 2016
Unique pasta shapes created with 3-D printer

How 3-D Printing Will Shape Food Product Development
This cutting-edge technology has applications that include rapid prototyping, process design, packaging, and at-home food preparation.
July 1, 2016

Columns

Reflections on Our Member Commitment

By Colin Dennis

PRESIDENT’S MESSAGE

The Diversity of Food Crop Origins

By KAREN NACHAY

GLOBAL INSIGHTS

Culinology in Product Development

By Kelly Hensel

CULINARY POINT OF VIEW

Swallowing the Consequences of Dysphagia

FOOD, MEDICINE & HEALTH

Research Insights Spur Ingredient Developments

By KAREN NACHAY

INGREDIENTS

Ingredients That Boost Men’s Health

By Linda Milo Ohr

NUTRACEUTICALS

Big Projects Targeting Tiny Pathogens

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

How Hummus Is Processed

By Tara McHugh

PROCESSING

Reducing the Cost of Food Packaging

By Claire Koelsch Sand

PACKAGING

Food Waste and Economic Loss

By Food Technology Staff

FOOD SNAPSHOT

Departments

Studying strawberry jam preferences; Generational eating patterns

By Melanie Zanoza Bartelme

NEWS

Chef-driven deli meats; Meals for cancer patients; Spreadable probiotics

By Melanie Zanoza Bartelme

NEW PRODUCTS

Biodegradable cellulose-based films; Floating urban dairy farm; Protein boosts rice yield

By Food Technology Staff

CUTTING EDGE TECHNOLOGY

Symposium honors Karel; Getting to know Laura Willis

By Melanie Zanoza Bartelme

IFT WORLD

Past Issues

June 2016

FDA Overhauls Nutrition Facts Label; An Epic Food Science Event; IFT Honors 2016 Class of Fellows; Ingredients for a Changing Consumer Landscape; Crafting Better Beverages

May 2016

Decoding the Science of Taste; Consumers Get Serious About Snacking; Achievement Awards Honor Excellence in Food Science; Toasting Ingredients in Fermented and Distilled Beverages; What’s Eating Colleges and Universities?

blueberry

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