November 2016
Building Better Pizza; What Makes a Robust Microbiome?; Reducing Added Sugars with Polyols; Raspberry Ketone Weight Loss Hype Not Substantiated; Nine Flavor and Color Developments for Product Formulators
Volume 70, No. 11
Columns
Connecting Our Profession
PRESIDENT’S MESSAGE
Weight Loss Products: A Lost Opportunity?
CONSUMER TRENDS
Raspberry Ketone Weight Loss Hype Not Substantiated
FOOD, MEDICINE & HEALTH
Four Tips for Developing Flavorful Foods and Beverages
Experts offer recommendations for adding flavor to formulations.
Preserving and Protecting Joint Health
NUTRACEUTICALS
Approaches to Controlling Pathogens
FOOD SAFETY & QUALITY
How Nut and Seed Butters Are Processed
PROCESSING
Innovations in Plastic Food Packaging
PACKAGING
Modern Family—U.S. Household Shifts
FOOD SNAPSHOT
Departments
Past Issues
October 2016
Menu Mania; The New Future of Sweet; Translating the Dietary Guidelines to Consumer Action; Increasing the ‘Maine’ Sources of U.S. Aquaculture; Sparking Sustainable Energy
September 2016
Fueling Food Science Growth at IFT16; Can Transparency Extinguish Hot Air?; Finding New Ways to Give Consumers What They Want; Winning Innovations Reflect Today’s Food Trends; New Product Explorations
Upcoming Events
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