There could be a future where we eat incredible, sustainable, engineered foods—3D-printed or lab-grown meals, chemically optimized to unleash the perfect combination of flavor and nutrients to fit our bodies and our tastes. Better tasting hot dogs with harmful fats removed! Healthier snacks with accurate expiration dates! Or, we can continue on our present path, and Americans will keep eating the same foods we always have, including foods that make us sick and obese. If the United States would like a say in the future of food, the government and the people need to start paying attention to our food scientists.
University of Georgia scientists are now better equipped to help businesses launch new food products with the opening of the Food Technology Center, locally known as the FoodPIC building, on the UGA Griffin campus. The facility houses the university’s Food Product Innovation and Commercialization, or FoodPIC, Center.
What’s the new kale in 2017? There isn’t one, said Suzy Badaracco, trends forecaster and president of Culinary Tides, Tualatin, Ore. “But what there is are five things that think they could be the new kale,” she said, citing seaweed, chicory, cauliflower, celery and weeds. “There’s kind of a cluster coming in; there isn’t a single item. This is true for all categories.
The ISU Food Science Club is gearing up for Valentine’s Day and raising money for its club during its Valentine’s Fudge Sale.
The sale includes four different flavors of homemade fudge, which can be ordered online through Saturday for pickup in February.
The fudge is made by members of the club, who have all completed SafeFood 101, a food safety training offered through the ISU Office of Risk Management.
Applied Food Sciences, Inc. (AFS) demonstrates a commitment to innovation in food, nutrition and life sciences with the grand opening of a Midwest-based Innovation Center in Iowa City, Iowa. The Austin-based company, Applied Food Sciences, is a natural ingredient supplier specializing in botanical extracts for food, beverages and supplements. The newly opened Research and Development Center, is a multi-million-dollar investment located at the University of Iowa BioVentures Center (BVC) featuring molecular biology labs, advanced analytical and materials research laboratories, and a pilot production plant.
Goya Foods, America’s largest Hispanic-owned food company, will offer $20,000 Culinary Arts Scholarship granted annually to four students entering their freshman year of college to obtain their first undergraduate degree in culinary arts and/or a food sciences area of study.