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 F E A T U R E S
Taking Off & Piling On: Restaurants Take New Approaches
A State-of-the-Industry Report
Restaurants are providing foods with less fat, carbohydrates, and calories and adding more and more layers of flavor and fun.
A. ELIZABETH SLOAN
Designing Clinical Trials to Substantiate Claims
Here's what food scientists need to know about designing, conducting, or sponsoring clinical trials to substantiate health and structure/function claims.
A. REZA KAMAREI and CARL TRYGSTAD
Managing Food Safety: A Systematic Approach
An IFT Authoritative Report
IFT's latest Authoritative Report describes microbial performance standards and other food safety criteria and clarifies their suitability in food inspection systems. Here's a summary of the report.
IFT Honors Achievement Award Winners and Fellows
KAREN BANASIAK
C O L U M N S
Planning for New Orleans
President's Page by HERBERT STONE
Dietary Supplements and Sports Performance
Food, Medicine & Health by ROGER CLEMENS and PETER PRESSMAN
CONFECTION: A Sweet Acronym
Ingredients by DONALD E. PSZCZOLA
Dietary Antioxidants
Nutraceuticals and Functional Foods by LINDA MILO OHR
Measuring and Labeling Carbohydrates
Laboratory by DEAN DUXBURY
Fermentation—New Products from an Old Process
Processing by J. PETER CLARK
Stand Up for Flexible Pouches
Packaging by AARON L. BRODY
Educating Food Reporters
Newsmakers by JAMES N. KLAPTHOR
B A C K P A G E
Making Codex More Effective
ELSA A. MURANO
D E P A R T M E N T S
News & Analysis
Industry News
Company News
People
Societies & Associations
Washington News
IFT News
IFT News
Section and Division News
Section Meetings
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