The 2017 Global Nutrition report was released last week. It describes a world where people are eating the wrong things. While it is true that far too many people lack access to food, almost everyone seems to lack access to food that actually nourishes them. Globally, 52 million children are “wasted” – too skinny for their height. At the same time, 41 million children under five are overweight.read more
Consumers, manufacturers and brand owners require a lot from packaging. We need packages to promote and protect products, provide necessary ingredient, instruction and safety information and enhance supply chain efficiency to ensure products reach consumers while maintaining the highest safety and quality standards.read more
Putting bacteria-targeting-viruses into food packaging could keep food from spreading illnesses such as Salmonella poisoning
It’s important to keep packaged food free of bacteria for safe eating. Bacteria such as Salmonella and Listeria can contaminate food and cause infection. This is particularly dangerous now, as antibiotic resistance is rising and bacteria are becoming immune to our antibiotics. We need another way to keep our food safe.read more
Teasing aside, while most of us have ridden the 10 a.m. slide into crankiness after a sugary breakfast, we’re less educated about the ways that what we choose to eat can actually help us crawl out of our crabbiness and improve our mood and our attention span.read more
Mushrooms may contain unusually high amounts of two antioxidants that some scientists suggest could help fight aging and bolster health, according to a team of Penn State researchers.read more
Our client is a leading snack food manufacturer. They currently have an opportunity for a Quality Assurance Supervisor at their facility in the Northeast.read more
TripAdvisor accused of cutting food safety reviews — Pathogens discriminate — What’s your bag?read more
Any astute cattleman knows that he cannot change feed sources on his herd quickly; he must gradually blend the new feed with the old over several days. If he doesn’t do this, he runs the risk of creating health issues for his animals, such as bloating. This is particular problematic in the spring when moving the herd from dry hay onto lush green vegetation.read more
Moraru, professor of food science in Cornell’s College of Agriculture and Life Sciences, joined academic peers and the Supporters of Agriculture Research Foundation in Washington, D.C., Nov. 2 to highlight the importance of research funded by the U.S. Department of Agriculture’s Agriculture and Food Research Initiative (AFRI).read more
My teeth pierce the crisp outer shell and sink through a fine layer of honey-infused dough, allowing the creme fraiche with its precious cargo of glossy caviar to spill over my tongue. The little black pearls pop like starbursts between my teeth, each sending a salty hit into the creamy, crispy, fluffy mix.
Chef Eduard Xatruch of Disfrutar in Barcelona likes to call this dish “the best sandwich in the world.” I choose to fondly remember it as a fried pillow of joy sent from heaven to save my tastebuds from yet another plate of patatas bravas.read more
Moira is by far the best recruiter I have ever worked with. She goes beyond what’s expected of her, not only finding the perfect fit for both the candidate and the employer, but also making sure the candidate feels comfortable throughout the interview process. She was always up front with information and gave me tips on how to communicate with each person I interviewed with. She truly cares about the candidate and the employer and what’s best for each, not just filling a position and moving on.Sarah E.
I have known Moira McGrath since 1993. She is a true professional with a vast knowledge of the Food and Beverage industry. She is approachable, honest, trustworthy and a true pleasure to work with. She has placed me in two excellent roles and I am grateful for her “partnership” in the process.Mary M.