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Articles by Topic - General Food Science

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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.

Columns: Editor's Letter

These are times of change. The economic turmoil of the last 18 months has shaken global confidence, and many wonder what the future will bring. It has also been a challenging time for the food industry. Numerous food recalls and scandals in this country and other parts of the world have led people to question things that were once unassailable, such as the quality and safety of their food.

Departments: What’s in Your Mug

Regulated chemicals show up in toys, food, and other places in our daily lives. Many of us start each day reaching for our handy travel mug for that first wonderful sip of caffeine. But do we ever think about which plastics went into that mug? Did the manufacturer who specified the design of the mug delve into the formulation of the plastic? What is the composition of the lid and the body of the cup? These questions may never have been asked. In many food packaging applications, these questions are never...

Departments: Regain a Competitive Edge with Smarter Hygiene

Food processors and food retail establishments can invest in low-cost employee hygiene technology and deal more aggressively with hygiene solutions such as handwashing, clean hair, clean uniforms, produce sanitizing, proper footwear and effective glove use.

Features: Artturi Virtanen's Silage Preservation System Innovated Farming

The Finnish biochemist and Nobel laureate is most known for developing a method to preserve grain silage by increasing its acidity, called AIV silage.

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June/July 2014

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