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F E A T U R E S
 Gourmet & Specialty Food Trends
Here's a look at how products from the gourmet/specialty, natural/organic, gourmet deli, and high-end restaurant markets are likely to cross over to the mass market.
A. ELIZABETH SLOAN
Flavor Encapsulation: A Convergence of Science and Art
A variety of encapsulation processes are available to deliver and control the release of flavors in food systems. Here's how they work.
MIKE PORZIO
Whey Texturization: A Way Forward
Texturized ingredients produced by extrusion processing of whey proteins, alone or with other ingredients, provide nutritional and functional benefits in snacks, meat extenders, and other foods.
CHARLES ONWULATA and PEGGY TOMASULA
B A C K P A G E
Food Irradiation Future Still Bright
DENNIS G. OLSON
C O L U M N S
Taking Out the Carbs But Keeping the Taste
Culinary Concepts by DANNY BRUNS
Clinical Value of Glycemic Index Unclear
Food, Medicine, & Health by ROGER CLEMENS and PETER PRESSMAN
IFT Issues Update on Foodborne Pathogens
Science, Communications, and Government Relations by JENNIFER C. MCENTIRE
Emerging Ingredients: Viewing Their Impact on the Future
Ingredients by DONALD E. PSZCZOLA
All Tea'd Up
Nutraceuticals and Functional Foods by LINDA MILO OHR
Keeping Tabs on Listeria
Laboratory by DEAN DUXBURY
Extraction A Widely Used, Complex Process
Processing by J. PETER CLARK
Open and Shut: Accessing Package Contents
Packaging by AARON L. BRODY
Products & Literature
Food Coverage Gets Squeezed
Newsmakers by JAMES N. KLAPTHOR
D E P A R T M E N T S
News & Analysis
Industry News
Company News
People
Societies & Associations
Washington News
IFT
IFT News
Section & Division News
Education News
Books
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