I was lucky enough to attend the California League of Food Processors in Sacramento. Every year, the Expo brings the industry together by offering a tradeshow floor with exhibits featuring machinery, equipment, supplies, services and more! Many thanks to Carol Cooper, Pamela Vaillancourt, Sharon Kneebone from National IFT, Carol York-Westphal, Erin Evers, Russ Nishikawa, and…
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When I started the NCIFT New Professionals group last year, I wanted to build the New Professionals community – a special group for recent graduates and individuals with fewer than 10 years in the food science profession. One of my goals was to establish a stronger relationship between the new professionals and food science students.…
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When was the last time you checked your Heart Health knowledge? If you like, here is a short quiz that could help save the life of someone you know. According to the CDC, “Every year, about 715,000 Americans have a heart attack. About 600,000 people die from heart disease in the United States each year—that’s…
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Ohly’s Prodry line of pantry flavors are made from food products and condiments that one can easily find in most homes today. Their concept was to convert wet ingredients into dry powder form to make these ingredients easier to handle, from shipping and warehousing to R&D and production. The hidden costs of using liquid ingredients…
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Emerald Packaging recently hosted the AACT for a plant tour, and we were lucky to be part of it! At the beginning of the tour, we were welcomed by Kevin Kelly, son of the founder. He told us about his family –run company and how they have been manufacturing and distributing flexible packaging for almost…
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A new study published in The Journal of Nutrition demonstrates the benefits of consuming a protein blend for muscle protein synthesis after exercise. This study is a first-of-its-kind, conducted by researchers at the University of Texas Medical Branch, and utilizes the proteins from soy, whey and casein consumed after an acute bout of resistance exercise.…
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Did you know that losing weight is the number one resolution – every year? The US government, CDC and NIH in particular, try to manage our weight via the Body Mass Index. The BMI was developed in Belgium in 1830 (That’s right! 1830 – Nearly 200 years ago). It has been tweaked a little of…
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Cost savings projects are common to the meat industry. It is typical to chase opportunities that save pennies per pound. Projects that save dimes or quarters per pound are rare, but real. With a combination of WBS alginates, innovative processing, and under-valued trim, new grind materials are possible. The process of pre-blending meat has been…
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January is resolution month. It’s likely your customers have a resolution to eat healthy, lose weight or feel better. This means our resolution should be for these consumers to be successful. You can do that with wholesome ingredients with clinically proven benefits: Solae soy protein for satiety, J. Rettenmaier fiber for regularity, Omega-3 for cholesterol…
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Renowned French-born pastry chef, Jean-Yves Charon was the guest speaker for the NCIFT Holiday Gala at the Round Hill Country Club in Alamo on December 6th,2012. Jean-Yves had just returned from his annual trip to Paris where he searches for new ideas and recipes for his company, Galaxy Desserts. Located in a 52,000 square foot…
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