March 2017

Total Transparency: Inviting Consumers Inside; Mixing Fun and Function in Kids’ Foods; Solving World Hunger: The Complexity of Simple Solutions; Rediscovering Native American Cuisine; The Power of Pulses

Food transparency

Total Transparency: Inviting Consumers Inside
As consumers’ demand for information about their food grows, so does the need for food companies to draw back the curtain on everything from how they source ingredients to the manufacturing processes used. Companies that embrace authentic transparency will maintain or regain consumers’ trust.

By Kelly Hensel

March 1, 2019
Child measuring growth

Mixing Fun and Function in Kids Foods
Product development in kids’ foods is driven by a host of factors, including parents’ desire for healthy, natural foods free from artificial ingredients that will help their kids meet developmental milestones but also deliver on taste and fun.

By Melanie Zanoza Bartelme

March 1, 2019
Family eating in restaurant

A Look at Today’s Kids’ Menu (Online Exclusive)
Restaurants offer options for children that go far beyond old school standbys like chicken nuggets and mac and cheese.

By Melanie Zanoza Bartelme

March 1, 2019
Pearl millet processing in Senegal

Solving World Hunger: The Complexity of Simple Solutions
Food security in the developing world requires more creativity than technology. The constraints are enormous, but small steps can make a huge difference.

By Donna Rosa

March 1, 2019
Family eating in restaurant

A Look at Today’s Kids’ Menu (Online Exclusive)
Restaurants offer options for children that go far beyond old school standbys like chicken nuggets and mac and cheese.

By Melanie Zanoza Bartelme

March 1, 2019
Pearl millet processing in Senegal

Solving World Hunger: The Complexity of Simple Solutions
Food security in the developing world requires more creativity than technology. The constraints are enormous, but small steps can make a huge difference.

By Donna Rosa

March 1, 2019
Food transparency

Total Transparency: Inviting Consumers Inside
As consumers’ demand for information about their food grows, so does the need for food companies to draw back the curtain on everything from how they source ingredients to the manufacturing processes used. Companies that embrace authentic transparency will maintain or regain consumers’ trust.

By Kelly Hensel

March 1, 2019
Child measuring growth

Mixing Fun and Function in Kids Foods
Product development in kids’ foods is driven by a host of factors, including parents’ desire for healthy, natural foods free from artificial ingredients that will help their kids meet developmental milestones but also deliver on taste and fun.

By Melanie Zanoza Bartelme

March 1, 2019

Columns

Funding Food Science

By John Coupland

PRESIDENT’S MESSAGE

Healthy Claims to Fame

By A. Elizabeth Sloan

CONSUMER TRENDS

Rediscovering Native American Cuisine

By Kelly Hensel

CULINARY POINT OF VIEW

Caffeine’s Effect Linked to Individual Genetics

FOOD, MEDICINE & HEALTH

The Power of Pulses

By KAREN NACHAY

INGREDIENTS

Ingredients for Active Lifestyles

By Linda Milo Ohr

NUTRACEUTICALS

Combating Listeria Without Hysteria

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

Advantages and Applications of Forward Osmosis

By Tara McHugh, Olgica Bakajin,, Jennifer Klare

PROCESSING

Foodservice Craves Packaging Innovation

By Claire Koelsch Sand

PACKAGING

Shopping the Organic and Natural Aisles

By Food Technology Staff

FOOD SNAPSHOT

FAO Continues Pulse Promotion Efforts

By KAREN NACHAY

GLOBAL INSIGHTS (Online Exclusive)

Fancy Food Innovation and Grain-to-Loaf Bread

By Melanie Zanoza Bartelme

NEW PRODUCT EXPLORATIONS (Online Exclusive)

Departments

NIH revises peanut guidelines; New resource on gluten-free formulating

By Melanie Zanoza Bartelme

NEWS

Soothing soup to go; New take on a Thai classic; Bagel chips and dip

By Melanie Zanoza Bartelme

NEW PRODUCTS

Tastier tomatoes; Ultrasound to age liquor; Drone challenge for precision agriculture

By Food Technology Staff

CUTTING EDGE TECHNOLOGY

Ift Press seeks book proposals; Getting to know Russell Keast

By Melanie Zanoza Bartelme

IFT WORLD

Past Issues

February 2017

Plant-Based Eating Evolves; Hitting the Health and Wellness Target; What’s in Your Edible Vegetable Oil?; Michigan State Researchers Discover a Roadblock to Autoimmunity; What’s Eating Twentysomething Millennials?

January 2017

Keeping It Real at Campbell Soup; Shoppers Shift to Fresh; Turning Trash Into Treasure; Beyond the Cup of Coffee and Tea; Mintel Offers Up Six Food and Beverage Trends

blueberry

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