Yogurt is an ancient food that has been around for several millennia. One theory of the discovery of yogurt is that during 10,000 – 5,000 BC, when Herdsmen began the practice of milking their animals, they stored their milk in bags made of the intestinal gut of the animals. The intestines contain natural enzymes that cause the milk to curdle and sour. The herdsmen noticed that this method of storing milk extends its shelf life and preserves it. When they consumed the fermented milk, they enjoyed it and so they continued making it.
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.
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.
Two student teams representing Penn State’s College of Agricultural Sciences placed high in recent national food product competitions.
In the Disney-Institute of Food Technologists Student Association Product Development Competition held at the annual Institute of Food Technologists meeting in Chicago, a five-student team from the University’s Department of Food Science won first place by creating “Rey’s Rations Jakku Juice Orbs.”