July 2019

Food Technology Magazine
July 2019

Features

  • Taming the Tsunami of Plastic Waste
    Dale Buss
    The pressure to curb use of plastic packaging is mounting, and it’s prompted food and beverage companies and foodservice chains to come up with some creative solutions that are recyclable, reusable, biodegradable, or compostable.
  • Demographic Disruptors
    A. Elizabeth Sloan
    Aging Baby Boomers with new priorities, cash-strapped young foodies, and Millennial parents who want products and services on demand have the potential to turn the food industry upside down.
  • Consumer Perceptions of ‘Natural’ Foods
    Jayson L. Lusk
    A recent study of primary grocery shoppers in the United States provides insights on what the term natural means to consumers and its association with food processing techniques.

Columns

PRESIDENT’S MESSAGE
Michele Perchonok
IFT19: What an Event
FOOD, MEDICINE & HEALTH
Roger Clemens and Peter Pressman
The Potential and Promise of Arginine in Human Nutrition
IFTNEXT
Food Technology Staff
Research Shines Light on Crop Photosynthesis
STARTUPS & INNOVATORS
Kelly Hensel and Mary Ellen Kuhn
En Solución Captures IFT<em>NEXT</em> Future Food Disruptor of the Year
INGREDIENTS
Karen Nachay
Fresh Spins on Global Cuisines
NUTRACEUTICALS
Linda Milo Ohr
Meeting the Nutritional Needs of Tweens and Teens
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
The Craft and Quality of Beer
PROCESSING
Tara McHugh and Amanda Sinrod
Algae: How Is It Processed?
PACKAGING
Claire Koelsch Sand
Testing the Integrity of Package Seals
FOOD SNAPSHOT
Food Technology Staff
Plant-Based Diets Take Root

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Recent Issues

  • June 2019
    How Blockchain Is Changing the Supply Chain Conversation
    Applications of blockchain promise to increase transparency and add efficiencies for the food industry, but adoption of these potentially groundbreaking new technologies will have some limitations.
  • May 2019
    IFT19: Feed Your Future
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  • April 2019
    Top 10 Food Trends
    A dramatic turnaround for frozen foods, an explosion in healthy beverages, and an uptick in center store sales are driving food and beverage revenues.
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