F E A T U R E S
Deconstructing Molecular Gastronomy
Part food science and part culinary art, molecular gastronomy and its offshoots are revolutionizing food preparation, presentation, and eating and sensory experiences.
- Grace S. Yek and Kurt Struwe
Building the Case for Healthy Menus
Consumers want healthier away-from-home foods but will not sacrifice taste. Chefs are responding with smaller portions, fresh ingredients, and foods with lower caloric density.
- Marge Condrasky, Drew Warmin, Beth Wall-Bassett, and Marie Hegler
Hot Times for Heat & Eat Foods
Economic forces are moving consumers away from restaurants and toward at-home meals. But they still want quality and convenience.
- Bob Swientek
Making Sense of Health Claim Regulations
Obtaining regulatory approval for a food or beverage claim is not a simple matter, but it can pay major dividends in the marketplace.
- Mary Ellen Kuhn
Driving Growth Through Open Innovation
Open innovation strategies, career development, goal setting, and more were on the agenda when IFT members assembled for the second annual Strategic Leadership Forum.
- Mary Ellen Kuhn |