Why I Love Processed Foods

Posted on:January 21, 2012

  Eating local fresh foods can be challenging. Success in drilling a fish hole is not necessarily followed by success in catching fresh fish. Happily a pizza was waiting for me. Source: Global Food Forums My dad once said “If … Continue reading


U of Minnesota Food Science News Fall 2011

Posted on:January 11, 2012

  Food scientists, in general, remain more connected to universities and colleges than many professions, I think. Much (maybe most) technical expertise is learned from experience over a food technologist’s career, however, generally those careers start with formal degrees. The … Continue reading


10 Food Top Trends Lists for 2012

Posted on:January 6, 2012

I always like sitting back as trend predictions for the coming year roll in.  While each one can be insightful, when they are considered together (especially if from unrelated sources), larger themes emerge. A few disclaimers on the following list of lists include … Continue reading


Why is There So Much Sugar in our Foods?

Posted on:January 5, 2012

I was once asked in a Public Radio interview “Why do food processors put so much sugar in processed foods?” The answer is generally obvious, but I’ll get to that in a moment. As a group, perhaps no ingredient category … Continue reading


Developing Processed Foods for Emerging Economies

Posted on:January 3, 2012

I was watching an interview with Indra Nooyi, CEO and President of PepsiCo on CNBC yesterday. Like many other consumer goods companies, the food industry has focused a great deal of attention on potential market opportunities in emerging economies. However, … Continue reading


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