Food Technology Redesigned and Enhanced, Says Institute of Food Technologists
CHICAGO, July 13 -- Like products on store shelves, packaging can be as important as contents for a first- time consumer. But just like favorite brands, itís content that brings people back.
Food Technology magazine, the leading source of news on food, ingredients, products, and processes, unveils this month its new redesign, improving delivery of key content expected from the flagship monthly of the Institute of Food Technologists, the not- for-profit scientific society.
This enhanced July issue offers its readers features on food cravings, brain-wasting diseases like Mad Cow disease, emerging technologies for solving ingredient challenges, and more.
This monthís cover-story unveils the impact of food on bodiesí genes and the intersection of food on health and wellness, explaining how bioactive components interact with DNA and how nutrients affect disease.
Its state-of-the-industry report investigates changing consumer demographics and their impact on the marketplace. Aging baby-boomers are commanding a larger segment of the consumer market, and their preferences are having greater influence. Similarly, empty-nesters are greatly impacting food and beverage demands. And moms are showing greater interest in the food their kids eat.
The new redesign improves the functionality of Food Technology. The capability to navigate content is enhanced, and feature articles and recurring columns are optimized with added graphics and other imagery. Its appearance is more contemporary.
Advancing food and health through sound science, Food Technology has been published by IFT for nearly 60 years, providing news and analysis of the development, use, quality, safety, and regulation of food sources, products, and processes.
Food Technology is accessible online at http://www.ift.org/foodtechnology.
Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologists is a not-for- profit international scientific society with 26,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues. For more on IFT, see http://www.ift.org.
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