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Food Technology Magazine - This Scientific Status Summary by the Institute of Food Technologists' Expert Panel on food Safety and Nutrition discusses the role of dietary supplement products in normal health.
Food Technology Magazine - Reports of foodborne illnesses caused by microbial contamination have increased over the past few years. While America’s food supply is among the safest in the world, every year millions of Americans become ill and thousands die as a result of infections caused by foodborne pathogens....
Food Technology Magazine - Self-indulgence or comfort foods are being adapted in a variety of ways to meet the needs and perceptions of today's consumer. Included in this report is: Fran's Indulgences by Fran Katz, Editor; Don's Indulgences by Donald E. Pszczola, Associate Editor; Fran's Indulgences vs Don's by James Giese, Associate Editor; Self-Indulgence Trends by Pierce Hollingsworth, Contributing Editor.
Food Technology Magazine - The authors use a baseball analogy to stress that a federally mandated open dating system can increase efficiency and understanding among retailers and their consumers.
Food Technology Magazine - When writing about “technology push” vs “marketing pull,” it is difficult to visualize an image that best typifies this relationship. The image of two people sitting at the opposite ends of a long table may be too organized or simple; on the other hand, two forces locked in struggle until the end of eternity may be too dramatic....
Food Technology Magazine - The global trading community is reeling from the recent Belgian dioxin crisis, which is widely perceived as the worst food crisis since the bovine spongiform encephalopathy (BSE) episode. The steadily deteriorating genetically modified crops situation and the dioxin crisis mushroomed out of a society that is by now acculturized to distrust government regulators, academicians, and even science itself....
Food Technology Magazine - The food industry relies heavily on new products to rejuvenate and maintain its business. It is now commonly accepted that NPD is the only path that the food company can follow for long-term survival in the ever-growing competitive market.
Food Technology Magazine - Combining a consumer need and new technologies that provide a strong technical base for differentiation is key to successful new product development.
Food Technology Magazine - Today, Americans have a great interest in and a keen understanding of food. Americans will continue to try to simplify their lives. Frazzled by fusion and overwhelmed by product options, time pressures, and chores, they will demand a simpler, well-seasoned, sensible approach to food.
Food Technology Magazine - This years meeting attracted the largest attendance in IFT's history -- more than 24,300 registrants -- and carried the theme "Window to the World -- Food Science for the 21st Century."
Food Technology Magazine - The 1999 IFT Annual Meeting, held in Chicago, Ill., July 24–28, featured three sizzling morning Hot Topic sessions featuring more than a dozen blue-ribbon panelists. Each speaker addressed issues at the forefront of the food industry as it enters the next century. This article is a recap of each session.
Food Technology Magazine - Teaching food science and engineering via Internet-assisted remote-controlled experiments provides benefits for students and instructors.
Food Technology Magazine - Ten Professional Members named Fellow of the Institute at the 1999 IFT Annual Meeting.
Food Technology Magazine - Before the start of the 1999 IFT Annual Meeting, Kerry Ingredients, Beloit, Wis., held a media event at Charlie Trotter’s, a four-star restaurant in Chicago. During that evening, food editors (I included) had the opportunity to experience a wide range of complex, flavor combinations...
Food Technology Magazine - IFT’s Achievement Awards honor outstanding individuals and organizations in food science and technology.
Food Technology Magazine - The combination of Annual Meeting and Food Expo is used as a trend-spotting mechanism by IFT members and others. A large number of technical presentations on related subjects, followed a year or so later by a number of new ingredients on the Food Expo floor, identifies the beginning and peak of a trend.
Food Technology Magazine - In preparation for teaching his Packaging Materials class, a Clemson University faculty member noticed that the equations used to calculate permeability for laminated materials differed in the second edition from the third.
Food Technology Magazine - Soy was one of the hottest ingredients this year at the IFT Annual Meeting & Food Expo. In fact, if ingredients could have their own zodiac chart, this would probably be the Year of the Soy.
Food Technology Magazine - Scientists and colleagues must be conscious of all these worlds and be able to move effortlessly between them, to operate at the interfaces and overlaps, and to do so to the best advantage of the public, the food supply, our profession, and ourselves.
Food Technology Magazine - There is a continuing trend toward fresher, less processed, safe foods. This is illustrated by the continued use and introduction of minimally processed foods and extended-shelf-life refrigerated foods/sous vide products.
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