Hydrating the Food Desert

Hydrating the Food Desert

The Farmory in downtown Green Bay is a “farm with a social mission,” in the words of Program Director, Alex Smith. The historic armory turned “farmory” is being used to demonstrate to the community how the centuries old practice of farming can address the growing problem of food security in many of today’s urban areas.

Zaffuto takes on food science industry one brownie at a time

From winning a brownie competition at the Pennsylvania Farm Show during his eighth grade year to securing first place in the nation for developing a new product with a team of Penn State food scientists, Michael Zaffuto is diving headfirst into the field of food science.

Zaffuto, a food science major, attributes his many accomplishments to Penn State’s College of Agricultural Sciences, his family and his hometown of Sykesville, Pennsylvania, a close-knit community with plenty of corn and wheat fields.

Ripening of fruits & vegetables – On Ethylene and (non)-Climacteric

Ripening of fruits & vegetables – On Ethylene and (non)-Climacteric

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.

The High Cost of Lab-to-Table Meat

The High Cost of Lab-to-Table Meat

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.

Cookie icing science – Science guide of cookie decoration

Cookie icing science – Science guide of cookie decoration

Every Christmas, Easter, Halloween, Valentine’s day or any other big holiday decorated cookies will start popping up all over the internet. Decorated pumpkins, heart, eggs and trees with beautiful colours. Here at FoodCrumbles we’re not really good in cookie decorating, but we consider ourselves decent cookie decoration analyzers. Because what if the icing seems too runny or thick? Or if doesn’t look as good once stored or if you miss one ingredient in a recipe. Or, you’re just like us, you don’t really like cookie decorating, but just want to spice up your cookie a little. Or, you daily decorate thousands of cookies on your equipment, how will you develop your icing?