March 2020

Volume 74, No. 3

Meet the Next Generation of Plant-based Meat

Meet the Next Generation of Plant-Based Meat
Alternative protein products are poised to take a bite out of the conventional meat market as mainstream consumers get comfortable with new and improved options that deliver on texture and taste.
March 1, 2020
Public Health: Too Little to Eat = Too Little to Be Healthy

Too Little to Eat =Too Little to Be Healthy
Food insecurity is an oft-overlooked underlying factor that can lead to preventable chronic diseases.
March 1, 2020
Gras29 Flavoring Substances

GRAS 29 Flavoring Substances
The 29th publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on recent progress in the consideration of flavoring ingredients generally recognized as safe under the Food Additives Amendment.
March 1, 2020
Gras29 Flavoring Substances

GRAS 29 Flavoring Substances
The 29th publication by the Expert Panel of the Flavor and Extract Manufacturers Association provides an update on recent progress in the consideration of flavoring ingredients generally recognized as safe under the Food Additives Amendment.
March 1, 2020
Meet the Next Generation of Plant-based Meat

Meet the Next Generation of Plant-Based Meat
Alternative protein products are poised to take a bite out of the conventional meat market as mainstream consumers get comfortable with new and improved options that deliver on texture and taste.
March 1, 2020
Public Health: Too Little to Eat = Too Little to Be Healthy

Too Little to Eat =Too Little to Be Healthy
Food insecurity is an oft-overlooked underlying factor that can lead to preventable chronic diseases.
March 1, 2020

Columns

Chef Serrano-Bahri Helps Hatch Food Startups

By Kelly Hensel

Culinary Point of View

Here's to the Ladies

By Pam Coleman, MBA, CFS

PRESIDENT’S MESSAGE

Time to Think Differently About What Consumers Want?

By John Ruff

PERSPECTIVE

Geographically Speaking: Regional Differences Make a Difference

By A. Elizabeth Sloan

CONSUMER TRENDS

Microalgae: A Sustainable Source of Nutrients?

By Roger Clemens, Peter Pressman, MD

FOOD, MEDICINE & HEALTH

Why Isn't the Heartland Home to More Food Startups?

By Dale Buss

STARTUPS & INNOVATORS

Rethinking Fats

By Karen Nachay

INGREDIENTS

Formulating to Foster Healthy Aging

By Linda Milo Ohr

NUTRACEUTICALS

Safe Consumption of Wild Game

By Jane M. Caldwell

FOOD SAFETY AND QUALITY

Creating Food Processing Opportunities in Nigeria

By Tara McHugh, Oladayo Buliameen

PROCESSING

Packaging That Meets Shelf-Life Goals

By Claire Koelsch Sand

PACKAGING

A Multicultural Food Experience Awaits RCA Conference Attendees

By Food Technology Staff

RCA 2020 SHOW PREVIEW

2020 State of Healthy Eating in America

By Food Technology Staff

FOOD SNAPSHOT

Departments

Enhancing the appeal of reduced-sodium snacks; Effects of food globalization

By Margaret Malochleb

NEWS

Bars and butters from coffee beans; Popcorn goes cheesy and spicy; Jellybean-flavored sparkling water

By Margaret Malochleb

NEW PRODUCTS

Save the date for IFT20; Getting to know Kara Yamada

By Margaret Malochleb

WORLD

Past Issues

January / February

Volume 80, No. 1

November 2025

Volume 79, No. 10

blueberry

Subscribe Today

Stay ahead with Food Technology’s comprehensive coverage of the latest scientific discoveries, insights, and innovations from companies, institutions and thought leaders across the global food system.

Learn More

Upcoming Events right arrow

Supplier Event

Northern California Section IFT (NCIFT) Suppliers Night

Pleasanton, California

Supplier Event

Maryland Section IFT Suppliers Night

Owings Mills, Maryland

Supplier Event

Aksarben Section IFT Suppliers Expo

Omaha, Nebraska

Supplier Event

New York Section IFT Suppliers Day

Whippany, New Jersey

Interstitial Ad Interstitial Ad is rendered here
INTERSTITIAL AD
Interstitial Ad Interstitial Ad Mobile is rendered here
Interstitial Ad Interstitial Ad is rendered here
up arrow Top