|
Log in to read this issue.
Not a member? Join now to receive Food Technology and enjoy other member benefits.
 2 0 0 2 I F T A N N U A L M E E T I N G &
F O O D E X P O
- Circulating Heart-Smart News
* Special HTML Version
Dietary factors influence the risk of cardiovascular disease (CVD), both favorably and unfavorably. Diets high in saturated fat and sodium increase the risk, while antioxidants can help prevent CVD. Consumers continue to seek out food ingredients that they believe will help their hearts.
NUTRACEUTICALS AND FUNCTIONAL FOODS, LINDA MILO OHR
P R E V I E W U P D A T E
50 Ingredient Hot Spots Highlighted
Continuing the ongoing story, this article provides the latest updates and other new information related to the area of ingredients that will be highlighted at the IFT show in Anaheim, Calif., June 16-19.
INGREDIENTS, DONALD E. PSZCZOLA, ASSOCIATE EDITOR
More Laboratory Papers and Exhibits
A preview of additional selected papers and exhibits.
LABORATORY, JAMES GIESE, INTERNET EDITOR
More Processing Papers and Exhibits
Additional selected papers and exhibits ranging from retort temperature control to ultrasonic measurement.
PROCESSING, J. PETER CLARK, CONTRIBUTING EDITOR
More Packaging Papers and Exhibits
Brief summaries of sessions and additional papers and exhibits that will be presented.
PACKAGING, NEIL H. MERMELSTEIN, EDITOR
More Services Exhibits
Additional descriptions of some of the exhibits, from software developers to book publishers.
FOOD INDUSTRY SERVICES, SARA LANGEN, ASSISTANT EDITOR
F E A T U R E S
Preventing Degenerative Diseases by Anti-Angiogenic Functional Foods
Biologically active compounds naturally occurring in foods can inhibit angiogenesis, a key step in the development of degenerative diseases, and have the potential for inclusion in functional foods.
JACK N. LOSSO
Regulation of Functional Foods and Dietary Supplements
Companies developing new food products must decide which approach - functional food or dietary supplement - they want to take and be knowledgeable about whether the health claims they want to make are allowed.
STEVEN DENTALI
Survey Measures the Needs of IFT's Industrial Members
Task force study by the Institute of Food Technologists utilizes unique consumer measurement methodology to determine the needs of IFT members working in industry.
AARON L. BRODY
C O L U M N S
No Longer Overlooked
Consumer Trends by A. ELIZABETH SLOAN
Surveying the Crowded (Nutrition) Bar Scene
Business/Marketing by PIERCE HOLLINGSWORTH
IFT's DC Office: Making Our Presence Known
Science, Communications, and Government Relations by FRED R. SHANK
Organic Standards
Regulatory Impact by R. ELAINE TURNER
Antimicrobials: Setting Up Additional Hurdles to Ensure Food Safety
Ingredients by DONALD E. PSZCZOLA
Circulating Heart-Smart News
Nutraceuticals and Functional Foods by LINDA MILO OHR
* Special HTML Version
Pittcon Showcases Biosensors and Analytical Instruments
Laboratory by JAMES H. GIESE
Processing Tree Nuts
Processing by J. PETER CLARK
Flavor Scalping: Quality Loss Due to Packaging
Packaging by AARON L. BRODY
Providing Caution in the Face of Acrylamide Alarm
Newsmakers by JAMES N. KLAPTHOR
B A C K P A G E
The American Obesity Epidemic Is Getting Worse
GEORGE L. BLACKBURN
News & Analysis
Industry News
Companies
Societies & Associations
People
Washington News
IFT News
IFT News
Regional Section and Division News
|