Leading Controlled Environment Agriculture (CEA) growers are collaborating to establish the first food safety group specifically for CEA produce brands. The group’s goal is to establish food safety standards for CEA produce to protect consumer health.read more
How is it that fertilized chicken eggs manage to resist fracture from the outside, while at the same time, are weak enough to break from the inside during chick hatching? It’s all in the eggshell’s nanostructure, according to a new study.read more
Weather extremes caused by climate change could raise the risk of food shortages in many countries, new research suggests.read more
For more than four generations, our client company has been a family-owned and run company committed to providing the freshest, most wholesome dairy products. Their dedication to pure ingredients with no preservatives makes for great-tasting products and sets them apart from others. They currently have a new opportunity for a Research Microbiologist at their new, state-of-the art R&D lab in the Dallas area.read more
Should you buy a banana ripe or unripe? And what about strawberries? Or pineapple, avocado, green beans or Brussels sprouts? Your first reaction might be that it depends. It can depend on when you’ll be eating it. If you don’t plan on using it within a week, you might prefer an unripe banana so it has time to ripe and won’t spoil as quickly. In you’re planning it on eating when walking out of the store though you’d prefer a ripe banana.read more
“What is the difference between apples and pears?” That’s an old Dutch saying that Ben Nijssen has pondered for his entire life. Any five-year-old could tell you the difference in taste, but a much smaller percentage of the population could speak on the chemical differences between the two fruits.read more
Forget free-range, antibiotic-free, and grass-fed—tomorrow’s burger will be lab-cultured. Scientists are creating a new slaughterhouse-free food group called clean meat: edible animal protein grown in a vat. Stem cells are extracted from animals, brewed in a bioreactor, fortified with nutrients like amino acids and glucose, and structured around collagen “scaffolds.” It’s not just about cultivating the ideal boneless chicken wing: These miracle meats could reduce the planet-depleting land and water use of traditional animal agriculture by more than 80 percent. “From an investment standpoint, this is potentially a trillion-dollar market opportunity,” says New Crop Capital partner Christopher Kerr, leading VCs to grab a stake in their labstock of choice.read more
Ginger is a spice that can be commonly found in supermarkets and in the kitchen, either as the fresh root, or in dried, powdered form. It adds a strong, pungent flavour to dishes as a consequence of a number of chemical compounds it contains; additionally, these compounds are altered when the ginger is cooked or dried, producing alterations to its flavour. Some of these compounds have also been investigated for potential health benefits, including potential anti-tumour activity.read more
Call it what you will: An eating plan, a lifestyle, a diet, a philosophy, but few things garner such heated debate as how to lose weight. The truth is, whether you’re on a low-carb keto program, devoted to the Paleo lifestyle, all in to the Whole 30 or remain committed to low-fat eating, these plans have more in common than you think. What’s more, follow any one of them religiously, and you’ll likely notice results.read more
The quality of processed foods depends not only on the initial status of the raw materials but also on the changes occurring during processing and subsequent storage that may cause losses and decreased bioavailability.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.