There are so many sources for information about how America’s food is produced! Unfortunately that includes some misinformation as well. In response to this, AMI has teamed up with the American Meat Science Association to launch a “Meat Myth Crushers” campaign; in an effort to connect people to modern food production – and also attempt…
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What is the scoop on diabetes? Recent numbers by the Centers for Disease Control and Prevention paint a desperate situation: • Every 17 seconds, someone is diagnosed with diabetes. • Diabetes kills more people each year than breast cancer and AIDS combined. • Recent estimates project that as many as 1 in 3 American adults…
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We had a great time with the Research Chefs at the RCA West Coast Regional Event in Napa yesterday! As a precursor to the Worlds of Flavors conference hosted by the CIA, we joined other RCA members at Cook restaurant in Napa, and sampled appetizers and cocktails from sponsors. The event included a raffle to…
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The NW Wheat Marketing Center recently held their quarterly Asian Noodle course at their facility located in Portland, Oregon. The course was attended by food scientists from several African nations, whose companies are building noodle plants in those countries. The course helps build relationships with companies from around the world who are potential NW soft…
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When it comes to Sports Nutrition, there is a lot of good science out there, but pseudo-science also abounds! Fortunately Solae offers valuable webinars to educate and help you make sense of it all! The latest webinar provided: • The latest nutrition research supporting the diversification of proteins and their impact on sports nutrition •…
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SPI Sales managers love to support local IFT events, especially those that involve BACON! We recently attended the “Bacon 101 Workshop” hosted by SCIFTS/RCA, with a presentation by the Paul Perfilio from the National Pork Board Did you know that the Chinese were the first to find a way to smoke bacon? Here are a…
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Last night’s NCIFT “New comers” meeting was awesome. The National Food Lab, or NFL, opened their doors wide open for our local industry to tour and learn more. WHAT A BEAUTIFUL FACILITY!! If you are in need of R&D, Sensory, Microbiology or Chemistry work, the NFL is the place for you. Everyone commented on how…
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On Thursday, October 6th, the 13th annual SJIFT Scholarship Golf Tournament was held at the Riverbend Golf Course in Madera. It was a beautiful day for golf and Scott Nichols of ET Horn, Erin Dormedy, Food Technology Professor at Fresno State University and FSU Student volunteers made the event extremely organized and enjoyable for all.…
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We just got back from Supply Side West 2011 – at the lovely Venetian & Sands Expo in Las Vegas! It was great to see so much science and innovation for healthier foods and beverages – in addition to herbs, botanicals, spices, probiotics, omega-3s – organic, gluten free, and rain forest certified! With nearly 10,000…
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We love our supplier Briess! Many of you have probably tasted their delicious malted milk balls that we often bring to trade shows, but did you know that Briess is the second largest brewer in Wisconsin? (what? a brewer that does not make beer?!) And while they do make malt, they have a wide range…
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