Food Technology Advancing Food & Health Through Sound Science

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April 2018

From the magazine

April 2018

  • Top 10 Functional Food Trends 
  • Weighing the Benefits of Dietary Antioxidant Supplements 
  • The Impact of Diet on Osteoarthritis
  • North Carolina A&T Elevates the Postharvest Game
  • Making Over Meat and Seafood Products

Meet a Member
Kathryn Boor
Kathryn Boor
Chef’s Recipe
Pineapple Chia Pudding
Pineapple Chia Pudding
Webinar: May 2
Top 10 Functional Foods
Top 10 Functional Foods

2018 Services Directory

The Services Directory makes it easy to find your companies offering the following services: ingredients/product formulation, laboratory, marketing, plant/processing/packaging, regulatory and ancillary services.

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2018 Services Directory

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Recent Issues

  • March 2018
    Earnings Grow, Wage Gap Shrinks
    IFT’s biennial Employment and Salary Survey delivers the latest data on the food science profession: what people earn and how they feel about their jobs.
  • February 2018
    Breakfast Wake-Up Call: Consumers Want It All
    Health concerns, an interest in plant-based products and ethnic cuisine, and consumers’ constant quest for convenient options are among the diverse array of factors driving choices for a.m. fare.
  • January 2018
    Is the Future of Meat Animal-Free?
    Advances in cell culture research are moving the commercialization of clean meat closer to reality, potentially yielding significant benefits in the areas of food safety, food security, and sustainability.
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