Dear Reader,

Innovations In Food Technology  is now preparing the February 2011 issue. The editorial topics are as follows:

Regular quarterly features for 2011 (also included in the February issue):

Flavours • Omega-3’s • Lipids • Mineral fortification of foods and beverages
Dietary fibres • Food safety • Probiotics • Prebiotics
Sweeteners • Phytochemicals • Texturisers • Confectionery ingredients • World of Dairy Review

Further topics for the February issue:

Functionality of whey protein, Meat ingredients, Yeast products, Pearlescent food coatings, Functional food ingredients for breakfast cereals, Gum stabilisers, Ice cream ingredients, Encapsulation of functional food ingredients and bioactives, Emulsifying salts, Antioxidants, Micro-encapsulation, Aquatic food products, New functional food concepts for intestinal health, Ingredients for dietary supplements, Coffee extracts, Chocolate products, Sweet ingredients, Weight loss management, Botanicals, Ingredients for sports performance and recovery.

Copy deadline for articles and adverts is end of January 2011.

These topics, along with our full annual editorial calendar are available on our site: www.innovationsfood.com or click on the link

http://www.innovationsfood.com/Editorial.htm

Contact David Copperfield at davidcopperfield@innovationsfood.com for advertising and editorial opportunities.