As 2018 comes to a close, let's take a look back at the five most popular Food Technology articles from 2018!
Each of these articles originally appeared in IFT's Food Technology magazine. Food Technology is available free to all IFT members as a membership benefit. It is also available to non-IFT members with an annual subscription.
And so, without further ado, let's take a look at the top 5 most-read articles of the year:
Complex, realistic analogs with simple, unique flavor formulations offer an increasingly sophisticated array of options for consumers seeking meat-free alternatives. Read more
The category may have lost some of its luster, but ongoing strong demand continues to spur product development in diverse product segments. Read more
Advances in cell culture research are moving the commercialization of clean meat closer to reality, potentially yielding significant benefits in the areas of food safety, food security, and sustainability. Read more
Instant nutrition, everyday performance foods, and health-enhancing food processing are among the trends defining the functional food and beverage sector. Read more
Freeze-drying is a very gentle dehydration process used for preservation of high quality foods. This column reviews the history and market for this technology, as well as its science and applications. Read more
Established in 1947, Food Technology is the monthly publication of IFT. Food professionals rank Food Technology as the food industry’s “must read” publication. We are proud that our readers trust Food Technology to provide unbiased viewpoints, industry news and trends, science-based market intelligence,
and the breadth and depth of information they need to be successful.