November 2006, Volume 60, No. 11
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F E A T U R E S
Food Nanotechnology
The Institute of Food Technologists has issued a Scientific Status Summary on potential applications of nanotechnology in the food industry. Here's a synopsis.
- Toni Tarver
A Holistic Approach to Product Development
Emotive research refocuses the development process from product features to consumer-product experiences, leading to successful trial and repeat purchases.
- David Lundahl
Pampering Your Pet
Pet foods are becoming more sophisticated, with gourmet flavors and formulas that address specific nutritional needs.
- Karen Banasiak | |
C O L U M N S |
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President's Message
IFT and International Food Science
- Dennis R. Heldman
Consumer Trends
New Age Deli
- A. Elizabeth Sloan
Food, Medicine, & Health
Heyday in Grain Land
- Roger Clemens & Peter Pressman
Ingredients
'Un-junking' Snack Foods
- Donald E. Pszczola
Nutraceuticals
Functional Sweets
Linda Milo Ohr |
Laboratory
Water Activity and Food Quality
- Linda L. Leake
Processing
Everything Flows
- J. Peter Clark
Packaging
Sustainability and Alternatives to Today's Food Packaging
- Aaron L. Brody
Perspective
A Pinch of (Iodized) Salt
- Morton Satin |
D E P A R T M E N T S |
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News
New SKUs
IFT World
In Memoriam
Corrections
Classifieds
Browse electronic versions of Food Technology classified ads. |
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