BROWSE ALL ARTICLES BY TOPIC

Articles by Section - Article

Listing articles 71 to 80 of 141

Features: Sustainability for the Long Haul

Sustainable manufacturing and processing, which reduces raw materials waste and minimizes refuse, is more than a passing trend for companies both large and small during this economic recession. As companies using such practices see it, sustainability attracts consumers. But more fundamentally, it is good for a business’s bottom line.

News: Developing Food for Earth and Space

Novel processes utilized in food safety programs at both the Department of Defense Combat Feeding Directorate and the National Aeronautics and Space Administration’s (NASA) Advanced Food Technology Project were discussed at the July 2010 Institute of Food Technologists (IFT) Annual Meeting and Food Expo in Chicago. Presented at the same symposium, two commonalities emerged for these seemingly disparate environments: The loss of personnel to foodborne illness may jeopardize a mission, and food...

News: Initial Reportable Food Registry Numbers Released

The initial findings of the Reportable Food Registry, presented via teleconference in late July, revealed 125 primary reports regarding incidents affecting food safety. “We’re putting out this report [now] so that the public can know what we’re learning,” said Michael R. Taylor, JD, Deputy Commissioner for Foods at the U.S. Food and Drug Administration (FDA). “Over time, we hope that this will build a body of information that can be useful for tracking trends and understanding...

News: Antibacterial Paper Could Extend Shelf Life

A new paper that inhibits the growth of bacteria in food products could extend product shelf life and protect consumers from bacteria-causing foodborne illnesses. Overcoming the concerns associated with earlier antibacterial materials, this paper is nontoxic, environmentally friendly, and low in cost. The relatively simple processing of this antibacterial material suggests it may be commercially viable for food packaging methods in the near future.

Features: Food Science Focus Evolves as Enrollment Thrives

In the 1980s, the microwave oven prompted the creation of new food products, and in the 1990s and early 2000s, consumers’ desire to prepare their food in seconds prompted the creation of off-the-shelf, ready-to-eat products. These trends demonstrate how food science has been influenced by the times.

News: Making Ice Cream 'Functional'

Eating ice cream makes millions of people happy, so why not sprinkle in more healthful ingredients? That’s exactly what scientists at the University of Missouri College of Agriculture, Food and Natural Resources are doing in early experiments to add fiber, antioxidants, and probiotics to ice cream.

News: Laser Etching Safe for Labeling Fruit

Fruit can retain its quality and remain tamper free with a laser-labeling system that etches information for biosafety and traceability directly on the peel, new research shows.

News: Contaminated Chicken Linked to Urinary Tract Infections

Researchers at McGill University in Montreal have found new evidence that eating Escherichia coli-contaminated chicken can cause urinary tract infections (UTIs).

News: Canadian Food Safety Fragmented, Researcher Says

Although the Canadian food safety program is ailing, the government can fix its problems with substantial effort and investment, according to one researcher.

News: ONLINE EXCLUSIVE: Thermo Fisher Opens Global Food Safety Response Center in Germany

Safe food is something we all take for granted; nobody expects to get sick from the food we eat. We place a great deal of trust in the people and companies that provide our food. In the old days, that trust extended down to the butcher shop or the fruit stand when it was a short ride from there to the source—the farm. In essence, our food chain had few links and was very manageable. Much has changed over the years.

Pagination

Advertisement

 

Current Issue

Current Issue

June/July 2014

Site Search

Site Navigation

 

Advertisements

 

 

Advertisements