May 2018

Volume 72, No. 5

Peapod morphing into veggie burger

Mimicking Meat, Seafood, and Dairy
Complex, realistic analogs with simple, unique flavor formulations offer an increasingly sophisticated array of options for consumers seeking meat-free alternatives.
May 10, 2018
Varieties of frozen desserts

The Inside Scoop on Frozen Desserts
The nearly universal appeal of ice cream hasn’t diminished, but the emergence of a diverse assortment of frozen dessert alternatives is changing the market.
May 1, 2018
Cooking oil

Do Cooking Oils Present a Health Risk?
Despite the long history of cooking food in fats and oils, consumers are becoming increasingly concerned about the health effects of cooking oils. Is this concern justified, or is it fueled by a lack of understanding of the science of cooking with vegetable oils?
May 1, 2018
PlantPure vegan meal

PlantPure Revs Up Grassroots Campaign (Online Exclusive)
Plant-based diet advocate Nelson Campbell is working to make vegetarian eating easier and less expensive.
May 1, 2018
Cooking oil

Do Cooking Oils Present a Health Risk?
Despite the long history of cooking food in fats and oils, consumers are becoming increasingly concerned about the health effects of cooking oils. Is this concern justified, or is it fueled by a lack of understanding of the science of cooking with vegetable oils?
May 1, 2018
PlantPure vegan meal

PlantPure Revs Up Grassroots Campaign (Online Exclusive)
Plant-based diet advocate Nelson Campbell is working to make vegetarian eating easier and less expensive.
May 1, 2018
Peapod morphing into veggie burger

Mimicking Meat, Seafood, and Dairy
Complex, realistic analogs with simple, unique flavor formulations offer an increasingly sophisticated array of options for consumers seeking meat-free alternatives.
May 10, 2018
Varieties of frozen desserts

The Inside Scoop on Frozen Desserts
The nearly universal appeal of ice cream hasn’t diminished, but the emergence of a diverse assortment of frozen dessert alternatives is changing the market.
May 1, 2018

Columns

The Place to Be

By Cindy Stewart

PRESIDENT’S MESSAGE

Fine-Tuning Food Safety

By A. Elizabeth Sloan

CONSUMER TRENDS

Demystifying Cooking with Science

By Kelly Hensel

CULINARY POINT OF VIEW

Exploring the Benefits of Fecal Microbial Transplants

FOOD, MEDICINE & HEALTH

Utilizing Greenhouse Gases to Produce Food

By Food Technology Staff

IFTNEXT

Crafting Craveable Sauces

By KAREN NACHAY

INGREDIENTS

Healthy Bites

By Linda Milo Ohr

NUTRACEUTICALS

The Benefits of Blockchain

By Neil H. Mermelstein

FOOD SAFETY AND QUALITY

Getting Immersed in Emulsions

By Tara McHugh

PROCESSING

Testing Package Design

By Claire Koelsch Sand

PACKAGING

A Macro Look at U.S. Microbrewing

By Food Technology Staff

FOOD SNAPSHOT

Departments

Controlling ganache texture; Tracking use of nutrition facts

NEWS

A dip in the Mediterranean; Maple syrup-sweetened fruit spread; Gluten-free crispbread

NEW PRODUCTS

FONA president wins Leadership Award; Getting to know Oluwafemi Adebo

IFT WORLD

Clarifying FEMA GRAS in Sugar Reduction article

By John B. Hallagan, Senior Advisor, FEMA, IFT Member

LETTERS

Past Issues

April 2018

Volume 72, No. 4

March 2018

Volume 72, No. 3

blueberry

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