August 2007, Volume 61, No. 8



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Food Technology, August 2007

F E A T U R E S

GRAS Flavoring Substances 23
The 23rd publication by the FEMA Expert Panel presents safety and usage data on 174 new generally recognized as safe flavoring ingredients.
- W.J. Waddell, S.M. Cohen, V.J. Feron, J.I. Goodman, L.J. Marnett, P.S. Portoghese, I.M.C.M. Rietjens, R.L. Smith, T.B. Adams, C. Lucas Gavin, M.M. McGowen, and M.C. Williams

Moving Forward with Nutrigenomics
Providing valid personalized nutritional advice to consumers on the basis of their genetic makeup will require scientific collaboration, data sharing, and joint funding strategies.
- Nancy Fogg-Johnson and Jim Kaput

C O L U M N S

President's Message
Reflections on the Past Year
- Dennis R. Heldman

Consumer Trends
Phytofarming
- A. Elizabeth Sloan

Food, Medicine, & Health
The Mushrooming Health Benefits of Fungi
- Roger Clemens and Joy Dubost

Ingredients
Formulators Get to the (Whole) Grain
- Donald E. Pszczola

Nutraceuticals
Fruits Pack a Punch
- Linda Milo Ohr

Laboratory
Sensory Evaluation Techniques
- Linda L. Leake

Processing
Lessons in Mixing
- J. Peter Clark

Packaging
Capping It Off
- Aaron L. Brody

Perspective
A Salty Red Herring
- Morton Satin

 

 
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