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 F E A T U R E S
Determining the Safety of Bioengineered Microorganisms
Bioengineered microorganisms have a history of safe use in the food industry thanks to a well-developed risk-assessment process.
J. CRAIG ROWLANDS
Consumer Acceptance of Genetically Modified Foods
Consumer acceptance of and willingness to eat genetically modified foods depend on the reason for the modification and other factors.
JAYSON L. LUSK and PATRICK SULLIVAN
D E V E L O P I N G F O O D S
Developing and Marketing Food for Diabetics
Designer Food for Diabetics: A Big Potential, Tricky Market
A whole category of foods is emerging to help battle the onslaught of diabetes, but how they are marketed has an important bearing on their success.
PIERCE HOLLINGSWORTH, Contributing Editor
Formulating Foods for Diabetics
Here's how Mead Johnson Nutritionals developed its Choice DM line of retail food products designed specifically for persons with diabetes.
N. MERMELSTEIN, Editor
C O L U M N S
Home Cookin' is Cookin'
Consumer Trends by A. ELIZABETH SLOAN
Upping the Ante for Food Science and Technology Reseach
Science, Communications, and Government Relations by MONICA FANJOY
31 Ingredient Developments for Frozen Desserts
Ingredients by DONALD E. PSZCZOLA
Nutraceuticals and Functional Foods
Nutraceuticals and Functional Foods by LINDA MILO OHR
Acrylamide in Foods
Laboratory by JAMES H. GIESE
Developments in Food Freezing
Processing by J. PETER CLARK
Foodservice Drives Packaging Developments
Packaging by AARON L. BRODY
IFT Experts: Sweet on Food Topics in the News
Newsmakers by JAMES N. KLAPTHOR
B A C K P A G E
Restricting "Junk Foods" in School is Not the Answer
GEORGE J. FLICK JR.
News & Analysis
Industry News
New Products
Company News
People
Societies & Associations
Washington News
IFT News
IFT News
Education News
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