As we continue looking for ways to reduce greenhouses gases and recover excess nutrients from manure and put them to use where they are beneficial, one frequently faces the conundrum of how to do it and do it right.
From the appearance to the flavor profile, enjoying cheese is a wonderful sensory experience. As such, manufacturers work hard to meet the flavor, texture and visual expectations of customers, but visual defects can detract from the premium image of cheese.
As we have often noted, ice cream is the only food intended to be consumed frozen. Thus, dairy processors need to protect that which fails first, i.e., body and texture (which can be described as bite, chew, smoothness and creaminess.)
How does the Food Safety Modernization Act (and specifically Preventive Controls for Human Food) affect your Hazard Analysis Critical Control Point (HACCP), food safety plans and your Quality Control Laboratory?
The conversation seems to be moving in a more balanced direction for whole milk-based dairy foods (i.e., milk, cheese and yogurt). While nutritional guidance has recommended low-fat and fat-free dairy foods for the past 30 years, the scientific evidence on whole milk and milk products is evolving and appears to be neutral to positive on cardiovascular and metabolic health outcomes.
For product innovators, creators and sellers, knowing and anticipating the habits of consumers is a necessity. The switch from three meals a day to multiple mini-meals is one change that hasn’t stumped us, but empowered us to think differently about how snacks are presented.
Where can food industry professionals interested in hygienic equipment design find great practical foundation knowledge? Technical educational programs offered by universities and/or related institutions account for a lot, if and where such specialized training exists.