October 2017

Favorable Foreign Exchanges; Inside the Evolving Food Retail Landscape; Rutgers Researchers Explore the Wonderful World of Lipids; Ingredients Improve the Art of Cheesemaking; Chips Advance Toxicology Testing

Pushing shopping cart on smart phone

Inside the Evolving Food Retail Landscape
As consumers alter their relationship with food, so too is the grocery shopping experience changing. From grocerants and experiential grocery stores to online shopping and meal delivery, today’s marketplace has plenty that is new—and plenty of opportunity.

By Melanie Zanoza Bartelme

October 1, 2017
Crunchy Lemon-Parsely Tilapia

Meal Kit Mania (Online Exclusive)
A growing number of consumers are embracing meal kit services, and options abound—everything from gluten-free to vegetarian.

By Melanie Zanoza Bartelme

October 1, 2017
Father and daughter in grocery store

Favorable Foreign Exchanges
Street fare, frozen foods, on-the-go fresh snacks, and restaurant concepts are among the most exportable ideas in today’s fast-evolving global food market.

By A. Elizabeth Sloan

October 1, 2017
Father and daughter in grocery store

Favorable Foreign Exchanges
Street fare, frozen foods, on-the-go fresh snacks, and restaurant concepts are among the most exportable ideas in today’s fast-evolving global food market.

By A. Elizabeth Sloan

October 1, 2017
Pushing shopping cart on smart phone

Inside the Evolving Food Retail Landscape
As consumers alter their relationship with food, so too is the grocery shopping experience changing. From grocerants and experiential grocery stores to online shopping and meal delivery, today’s marketplace has plenty that is new—and plenty of opportunity.

By Melanie Zanoza Bartelme

October 1, 2017
Crunchy Lemon-Parsely Tilapia

Meal Kit Mania (Online Exclusive)
A growing number of consumers are embracing meal kit services, and options abound—everything from gluten-free to vegetarian.

By Melanie Zanoza Bartelme

October 1, 2017

Columns

Our Words Matter

By Cindy Stewart

PRESIDENT’S MESSAGE

Personalized Nutrition and the Microbiome

FOOD, MEDICINE & HEALTH

Rutgers Researchers Explore the Wonderful World of Lipids

By TONI TARVER

INSIDE ACADEMIA

Ingredients Improve the Art of Cheesemaking

By KAREN NACHAY

INGREDIENTS

Targeting the Sweet Spot

By Linda Milo Ohr

NUTRACEUTICALS

Chips Advance Toxicology Testing

By Neil H. Mermelstein

FOOD SAFETY AND QUALITY

Robotics on the Rise in the Food Industry

By Tara McHugh

PROCESSING

Global Approaches to Sustainable Food Packaging

By Claire Koelsch Sand

PACKAGING

Digital Influences Grocery Purchases

By Food Technology Staff

FOOD SNAPSHOT

The New Vegan Mayo and Chatting About Wine Trends

By Melanie Zanoza Bartelme

NEW PRODUCT EXPLORATIONS (Online Exclusive)

Departments

Caffeine may suppress sweet taste; Research links personality and diet

By Food Technology Staff

NEWS

Easy-squeeze frosting; Cold brew meets brewski; Veggie-boosted instant soup

By Melanie Zanoza Bartelme

NEW PRODUCTS

100 years of UMass food science; Ganeden wins IFT Food Tech Summit Innovation Award

By Melanie Zanoza Bartelme

IFT WORLD

Sodium in Kimchi: What Do We Know?

By Hyun Ju Kim, Industrial Technology Research

LETTERS

Past Issues

September 2017

Small Food Comes of Age; Organic Opportunities; Travel the Globe One Ingredient at a Time; Boosting Brain Power; Removing and Preventing Biofilms

August 2017

Purpose-Driven Food Science; IFTNEXT Advances the Science of Food; New Insights and Approaches to Diet and Obesity; What’s Up, What’s Next With Consumers; Innovative Products Tap Clean Label Trend

blueberry

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