July 2018

Food Technology Magazine
July 2018

Features

  • Food Companies Get Smart About Artificial Intelligence
    Dale Buss
    AI and machine learning are adding value to product development and sensory evaluation, not to mention operations and logistics. Here’s a look at how some progressive players—both established giants and entrepreneurial innovators—are applying these technologies.
  • Prioritizing Premium
    A. Elizabeth Sloan
    Healthy indulgence, more specific health claims, and pure pleasure are driving astronomical growth in the specialty food and beverage sector, where discriminating consumers are willing to spend extra to purchase products that are important to them.
  • GRAS 28 Flavoring Substances
    S. M. Cohen, G. Eisenbrand, S. Fukushima, N. J. Gooderham, F. P. Guengerich, S. S. Hecht, I. M. C. M. Rietjens, C. Harman, and S. V. Taylor
    The 28th 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.

Columns

PRESIDENT’S MESSAGE
Cindy Stewart
Let’s Dance
FOOD, MEDICINE & HEALTH
Roger Clemens
Teasing Health With Tea
CULINARY POINT OF VIEW
Kelly Hensel
Chef Kevin Hickey Brings Dinner Home
IFTNEXT
Food Technology Staff
Harvesting ‘Plants’ from the Sea
INGREDIENTS
Karen Nachay
Globe-Trotting Ingredients
INGREDIENTS (ONLINE EXCLUSIVE)
Karen Nachay
Snacking Trends Around the World (Online Exclusive)
NUTRACEUTICALS
Linda Milo Ohr
Active Aging
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
Peanuts: Earth’s Shelled Wonders
PROCESSING
Tara McHugh
Is Healthy Processed Food an Oxymoron?
PACKAGING
Gordon L. Robertson and Claire Koelsch Sand
Bio-Derived Polymers for Food Packaging
FOOD SNAPSHOT
Food Technology Staff
Declines in Ag R&D Funding

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