January 2005, Volume 59, No. 1

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F E A T U R E S

Microwave Foods
a DEVELOPING FOODS report

Microwavable Foods Satisfy Need for Speed and Palatability
Food processors, ingredient vendors, and packaging suppliers are teaming up to meet the demands of on-the-go consumers who want quick food preparation and superior taste and texture.
KATE BERTRAND

Microwave Combination Heating
Combining microwaves with other modes of heating—infrared and jet-impingement—can provide selective heating to improve food quality and cooking speed.
ASHIM K. DATTA, SRIKANTH S.R. GEEDIPALLI, and MARIALUCI F. ALMEIDA

Organic Foods Manufacturing & Marketing
What manufacturers must do to enter the rapidly growing organic foods market.
THOMAS B. HARDING JR. and LINDA R. DAVIS

Revising the Food Guide Pyramid
Why the Food Guide Pyramid is being reworked, and what the food industry’s role should be.
LORI HOLLIHAN

Influence of Educational Institutions on the IFT Presidency
Four universities have produced the most presidents of the Institute of Food Technologists.
F.J. FRANCIS

C O L U M N S

Foundation Gifts Support Numerous IFT Programs
President's Page by HERBERT STONE

Healthy Weight Loss
Consumer Trends by A. ELIZABETH SLOAN

Exploiting Master Artisans in Product Development
Culinary Concepts by JAMES T. MURRAY

Probiotics and Lessons Learned from Vitamin C
Food, Medicine & Health by ROGER CLEMENS and PETER PRESSMAN

Ingredients for Bread Meet Changing "Kneads"
Ingredients by DONALD E. PSZCZOLA

Immunity Booster
Nutraceuticals & Functional Foods by LINDA MILO OHR

Measuring Food Color
Laboratory by DEAN DUXBURY

Preventing and Detecting Foreign Matter in Foods
Processing by J. PETER CLARK

What's Fresh About Fresh-Cut
Packaging by AARON L. BRODY

B A C K P A G E

Bird Flu: An Emerging Worldwide Concern
CHARLES W. BEARD

D E P A R T M E N T S

IFT

IFT News
Education News
Letters
Books Received
Section & Division News
Correction