June 10th, 2014
08:30 PM ET
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Lauren Oleksyk isn’t trying to bake the best pizza in the whole world, but she might be responsible for the best slice of a person’s life.

Oleksyk leads a team that's a critical link in the Army's material and supply chain. Its official name is the Food Processing, Engineering & Technology Team, Combat Feeding Directorate

While that title is certainly a mouthful, the team's mission is simple: Keep America’s warfighters fed and in peak physical shape under some of the harshest conditions on the planet.
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Frankenmeat: 'Not bad, actually'
April 30th, 2014
02:30 PM ET
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In a nondescript hotel ballroom last month at the South by Southwest Interactive festival, Andras Forgacs offered a rare glimpse at the sci-fi future of food.

Before an audience of tech-industry types, Forgacs produced a plate of small pink wafers - "steak chips," he called them - and invited people up for a taste. But these were no ordinary snacks: Instead of being harvested from a steer, they had been grown in a laboratory from tiny samples of animal tissue.

One taster's verdict on this Frankenmeat? Not bad, actually.
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Filed under: Food Politics • Food Science • Ingredients • Meat • Technology


April 21st, 2014
02:00 PM ET
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Alcohol has been whipped, vaporized, canned into energy drinks and mixed into Jell-O shots. Now, meet powdered alcohol.

A new product called Palcohol will instantly turn water into a Kool-Aid for adults. Just add water to the powdered drink mix for a fast cocktail.

To the surprise of critics, federal regulators have given the powder a thumbs up. The Alcohol and Tobacco Tax and Trade Bureau approved several flavors this month - including the liquors vodka and rum, and cocktails such as Lemon Drop and Cosmopolitan.

With a package weighing only an ounce, the powdered alcohol is more portable than a bottle or flask of liquor. But critics have taken to Internet blogs to say maybe it's a bit too convenient and potentially dangerous.

Read - Powdered alcohol could be in the mix

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Filed under: Food Science • Spirits • Stunt Booze


March 10th, 2014
06:30 PM ET
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Take one big, bad, legendary computer, a social network and a team of adventurous chefs, then mix them up inside a food truck. Serve up the results to a line of curious, hungry festival-goers eager to sample the world’s first man-machine fusion food.

It's called "cognitive cooking" and here is how it works: Twitter users employing the hashtag #ibmfoodtruck and voters on IBM's website pick a familiar dish like kebabs or fish and chips. Then IBM's Watson supercomputer (best known to non-techies for its appearance on the TV show "Jeopardy") creates a long list of eight or more ingredients based upon a chemical analysis of their flavor compounds. Finally, the dish is conceived, prepared and served from a food truck by a team of cooks co-led by Michael Laiskonis and James Briscione of New York City's Institute of Culinary Education.
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Filed under: Chefs • Events • Food Science • SXSW • Technology • Twitter


Subway removes controversial chemical from bread
February 7th, 2014
09:59 AM ET
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Take a look at ingredients for some varieties of Subway's bread and you'll find a chemical that may seem unfamiliar and hard to pronounce: azodicarbonamide.

To say this word, you would emphasize the syllable "bon" - but the attention the chemical has been getting has not been good. Besides bread, the chemical is also found in yoga mats and shoe soles to add elasticity.
But it's not long for bread at Subway: The company says it's coming out.

"We are already in the process of removing azodicarbonamide as part of our bread improvement efforts despite the fact that it is (a) USDA and FDA approved ingredient," Subway said in a statement. "The complete conversion to have this product out of the bread will be done soon."
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Filed under: Food Safety • Food Science • Health News • Subway


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