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F E A T U R E S
 Taste Modification in the Biotech Era
Advances in understanding the science of taste are allowing a biotechnological approach to the identification and development of novel taste modifiers such as bitter blockers and sweetness potentiators
RICHARD MCGREGOR
Fiery and Frosty Foods Pose Challenges in Sensory Evaluation
Ingredients that cause heating or cooling sensations pose challenges in sensory evalaution. Here's how to design tests to prevent panelist sensitization and desensitization.
ANN-MARIE ALLISON and TERRY WORK
Carbohydrates: To Count or Not to Count
Food manufacturers continue to develop low-carbohydrate foods. But are consumers buying?
KAREN BANASIAK
Bioguided Processing: A Paradigm Change in Food Production
Our understanding of biology derived through functional genomics will allow processing of foods to maintain or improve, rather than diminish, their nutritional and functional value. Milk is a good example.
ROBERT E. WARD, HERIBERT J. WATZKE, RAFAEL JIMÉNEZFLORES, and J. BRUCE GERMAN
B A C K P A G E
Getting off the Road to Obesity
LAURA SIMONDS
C O L U M N S
Flavors of the Future
Consumer Trends by A. ELIZABETH SLOAN
Let's Work Together to Deliver the Culinary Gold Standard
Culinary Concepts by MARK D. THOMAS and AARON L. BRODY
Adding to Attendees' Experience
Annual Meeting + FOOD EXPO® Update
What's Cooking in the Kitchen
Ingredients by DONALD E. PSZCZOLA
Powerful Produce
Nutraceuticals and Functional Foods by LINDA MILO OHR
Dietary Fiber: Still No Accepted Definition
Laboratory by DEAN DUXBURY
Pilot Plants: Different Styles for Different Folk
Processing by J. PETER CLARK
Delivering the Gold Standard to Market via Hurdle Technologies
Packaging by AARON L. BRODY
Products & Literature
Old News Is Good News
Newsmakers by JAMES N. KLAPTHOR
D E P A R T M E N T S
News & Analysis
Industry News
Company News
New Products
People
Societies & Associations
Washington News
IFT
IFT News
Education News
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