November 2007, Volume 61, No. 11
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F E A T U R E S
The Changing Face of Organic Consumers
Connecting with the values that drive organic consumers' behavior will help food and beverage companies provide more meaningful products and brands.
- Maryellen Molyneaux
Navigating the Processed Meats Labeling Maze
The development of natural, organic, and uncured meats requires a thorough understanding of ingredients and processing techniques.
- James N. Bacus
Consortium Researches Novel Processing Methods
European experts in food science and technology address innovations in processing and packaging to extend the shelf life of 'fresh' products.
- Huug deVries, Huub Lelieveld, and Dietrich Knorr | |
C O L U M N S |
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President's Message
Championing Research, Innovation, and Funding
- John D. Floros
Food, Medicine & Health
Oxidative Stress: Defense or Disease
- Roger Clemens & Peter Pressman
Science, Communications & Government Relations
IFT Comments on Import Safety
- Rosetta Newsome
Ingredients
Mapping Out New Directions on Candy Lane
- Donald E. Pszczola
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Nutraceuticals
Weighty Ingredients
- Linda Milo Ohr
Laboratory
The Search for Shelf Life Solutions
- Linda L. Leake
Processing
Applying Seasonings and Coatings
- J. Peter Clark
IFT Newsmakers
News Flows from IFT's Main Event
- James N. Klapthor
Perspective
Let's Praise - Not Criticize - Food Packaging
- Aaron L. Brody
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D E P A R T M E N T S |
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News
New SKUs
Events
IFT World
Books |
O N L I N E E X T R A S |
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Classifieds
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Online Events Calendar
Find IFT meetings, as well as food science and industry events worldwide. |
Food Technology Archive
Past issues to 1999 are available online for IFT members and subscribers.
Food Technology Buyer's Guide
Browse hundreds of suppliers to the food industry. |
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