Our client develops and manufactures high quality, innovative fruit preparations for the international milk, bakery and confectionery industries. Their success is based on expertise and innovation. They have a new opportunity for a Product Development Scientist at their location in the Midwest.read more
Our client is committed to offering consumers quality products that bring families together to share memorable meals and moments. They are a leading marketer and manufacturer of consumer food products in North America. The Company remains rooted in the basic beliefs of quality, people, ethics, growth and independence established by its founder. They currently have an opportunity for a Sr. Scientist, Organic & Natural Product Development at their corporate office located in the Midwest.read more
Thanks to pressure from Michelle Obama’s campaign to end obesity, the Food and Drug Administration on Friday approved an update to the nutrition facts label that may or may not disregard nutritional science. Thanks to the regulatory tweak, food manufacturers must now print the calorie count larger and disclose how much added sugar the food contains. The changed was based off the 2015 Dietary Guidelines, which the Washington Free Beacon notes was created without the help of any expert who focused on sugars. So the change on sugar labeling was based on what sounded good. Actual food scientists find that consuming food with added sugar isn’t as insidious as the Obama administration might like everyone to believe.read more
The organic graham crackers must stay fresh in the packaging, the wine-infused mustard requires shelf stability, and the all-natural frozen Greek yogurt needs a safety plan. Welcome to Food Science 4000, the capstone course where Cornell seniors draw on their knowledge to aid New York food businesses and strengthen enterprises.
Business owners are thankful. “If I had done this privately, the food safety HACCP (hazard analysis and critical control points) plan would have cost me thousands of dollars to develop, so having these students help me creates all kinds of opportunities – for a small business – as it has exponential, beneficial effects,” said Alicia Dargan, owner of the Queen Bee Creamery in Syracuse, New York.read more
The federal Centers for Disease Control and Prevention (CDC) in Atlanta is out with its annual report on foodborne disease outbreaks, showing 864 outbreaks involving 13,246 people, 712 hospitalizations and 21 deaths in 2014.
CDC also reported the outbreaks led to 21 recalls of food products in 2014.read more
When restaurants source from local growers, it can be more difficult to assess product safety—just another wrinkle in high-stakes efforts to keep our food from harming us. Just ask Chipotle. John A. Quelch discusses a recent case study on food testing.read more
Fifteen years ago, a survey conducted in college students compared consumer acceptance of genetically modified organisms (GMOs) in Japan, Norway, Taiwan and the U.S., and concluded that Americans were more willing to consume foods containing GMOs than their international counterparts. Most participants in the survey would like to have mandatory labeling on GMOs, and were willing to pay extra for non-GMO food.read more
Our client is a major pet food company dedicated to nutrition technology. They are a leader in developing innovative, cost-effective, healthy and flavorful products. They currently have a new opportunity for a Sr. Scientist, Product Development at their facility in the Midwest.read more
Could diet soda be fueling the rise of childhood obesity?
A new study of more than 3,000 Canadian children and their mothers finds a strong link between the amount of artificially sweetened beverages the women drank during pregnancy and the body mass index of their babies.read more
If you ever get invited to dinner at Alton Brown’s house, don’t expect a gourmet spread from the Food Network star and celebrity chef.
“The first time I cook for people, I keep things very simple,” he said by phone from his home in Atlanta.
Brown — who hosted the award-winning “Good Eats” and hosts “Iron Chef America” and “Cutthroat Kitchen,” all on the Food Network — isn’t about to let the trappings of celebrity get in the way of a good dinner.read more