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 F E A T U R E S
R&D at Kraft Foods
John Ruff, Kraft Foods' Senior Vice President of Research & Development and Quality, discusses how the largest food company in North America and the second largest worldwide approaches R&D and the global food business.
PIERCE HOLLINGSWORTH, CONTRIBUTING EDITOR
Fingerprinting Microorganisms
DNA techniques provide reliable, reproducible, and indisputable characterization of microorganisms used in food fermentations and other applications.
DIAN POUWELS and GUUS SIMONS
Protecting Trademarks and Servicemarks
Federal registration alone does not protect a company's trademark and servicemark rights. The mark owner must take further steps to prevent loss or abandonment of the rights.
JANET M. GARETTO
B A C K P A G E
Acrylamide: What We Have Learned So Far
JAMES R. COUGHLIN
C O L U M N S
Note to McDonald's: To Every Thing There Is a Season
Business/Marketing by PIERCE HOLLINGSWORTH
Weighing in on the WeightControl Market
Consumer Trends by A. ELIZABETH SLOAN
Obesity: An Issue of National Importance
Science, Communications, and Government Relations by JENNIFER MACAULAY
IFT Perspective Packaged, Beamed, Fed, and Aired
IFT Newsmakers by JAMES N. KLAPTHOR
Products & Technologies
New Ingredient Developments Are Going With the Grain
Ingredients by DON E. PSZCZOLA
More for the Sport
Nutraceuticals and Functional Foods by LINDA MILO OHR
Microbial Testing of Produce
Laboratory by JAMES H. GIESE
Membrane Processing Developments
Processing by J. PETER CLARK
The Return of the Retort Pouch
Packaging by AARON L. BRODY
D E P A R T M E N T S
News & Analysis
Industry News
New Products
Company News
People
Societies & Associations/People
IFT News
IFT News
Section & Division News
Section & Division Calendar
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