January 2018

Food Technology Magazine
January 2018

Features

  • Is the Future of Meat Animal-Free?
    Liz Specht
    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.
  • What, When, and Where America Eats
    A. Elizabeth Sloan
    U.S. consumers’ palates and plates are changing thanks to a renewed focus on home, outsourcing food preparation, and the influence of kids/teens.
  • Making Sustainable Chocolate the Norm
    Kelly Hensel
    Barry Callebaut is working on the ground to improve cocoa’s sustainability by addressing social and cultural issues, farmer training, and access to inputs and funds.
  • 3-D Printing in the Food Packaging Industry
    Justin Haschick
    3-D printing technology enables rapid prototyping of new designs, helps avoid costly changes to molds, and shortens the overall time to market.

Columns

PRESIDENT’S MESSAGE
Cindy Stewart
Our Members’ Needs
FOOD, MEDICINE & HEALTH
Roger Clemens
The Silent Emergency in Ethiopia
IFTNEXT
Food Technology Staff
Overcoming the Challenges of Feeding Global Megacities
INGREDIENTS
Karen Nachay
Forward-Looking Fats and Oils
NUTRACEUTICALS
Linda Milo Ohr
Ingredients to Serve and Protect Immune Health
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
Food Forensics: Investigating Food Crime
PROCESSING
Tara McHugh
How Tea Is Processed
PACKAGING
Claire Koelsch Sand
Packaging That Keeps Produce Fresh
FOOD SNAPSHOT
Food Technology Staff
Googling Food Trends

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Recent Issues

  • December 2017
    The Future of Flavor
    A look at five flavor trends that will resonate with consumers in the coming years and how technology is helping companies take flavor to a whole new level.
  • November 2017
    Grab and Go, Go, Go
    Global cuisine and the wellness and clean label movements are inspiring tremendous choice in handheld meals.
  • October 2017
    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.
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