There are a lot of recipe websites on the internet. I just googled “apple pie recipe” and was met with twelve pages of results. But how many of these recipes are vetted? What’s the science behind them? Well, a new website, Cook’s Science, hopes to fill a void pretty clearly left by all these other recipe shops.read more
How safe is a raw diet? Could sterilizing our food actually make us more prone to sickness? Are vegans healthier than carnivores? In the last few decades, global food poisoning scares from beef to peanut butter have kept food scientists and researchers around the world asking these questions and searching for improved methods of handling and testing what we eat.read more
The University of Arkansas, in an effort led by the Dale Bumpers College of Agricultural, Food and Life Sciences, has signed an agreement of cooperation and exchange with Graz University of Technology in Austria.read more
EMERGING food science technology is allowing red meat exporters to make speedy, data-based decisions about optimum temperature and storage conditions on shipments.
Not only is the new tool, developed by a team of scientists from the Tasmanian Institute of Agriculture’s Food Safety Centre, ensuring meat gets to consumers in perfect condition but it is providing input savings and reducing energy wastage.read more
Food is so easily available in our developed, industrialised country that we take it for granted. We just expect that the food we buy in supermarkets and corner shops is safe to eat and nutritious. It is displayed on clean brightly lit shelves and cabinets and presented in attractive packaging, all looking perfectly fine.
This masks the complexity of factors involved in ensuring the food we buy is safe. The retail food industry, in fact, is at the forefront of consumer protection.read more
With an international recall of certain flavors of its Betty Crocker branded cake mixes because of possible E. coli contamination, General Mills Inc. is again warning consumers to not ever eat raw batter or dough.read more
USDA’s Food Safety and Inspection Service today announced that it will soon begin sharing new levels of food safety data specific to slaughter and processing facilities in the United States, on Data.gov. The agency has detailed its framework for releasing this data in its Establishment-Specific Data Release Plan, which the agency anticipates will allow consumers to make more informed choices, motivate individual establishments to improve performance, and lead to industry-wide improvements in food safety by providing better insights into strengths and weaknesses of different practices.read more
The past 12 months have not been easy for Chipotle Mexican Grill.
Following a food safety scare last year in which hundreds of people fell ill after eating Chipotle products contaminated with E. coli bacteria or noroviruses, the company — which has long advertised its fresh, high-quality ingredients — has seen its stock price fall by double digits.
So Chipotle decided it was time for a new marketing push, one that would remind customers what drew them to Chipotle in the first place. This corporate reboot included instituting a temporary loyalty plan, something the company had long resisted, that started on July 1 and rewards repeat customers with free food.read more
Our client operates one of the most extensive and complex wine bottling operations in the world. From the time they were founded, their success has been driven by people who challenge the status quo and continue to ask “What’s next?” That’s why you’ll find innovation around every corner. They have a new opportunity for an Account Manager – Ingredient Sales. This individual may be located anywhere near a major airport.read more
Date: June 30, 2016 Source: University of Arkansas, Fayetteville Summary: Evolution follows the path of least resistance, which can result in suboptimal physical traits that don’t ideally match the functional need, according to a new analysis. Peter Ungar,...read more