The increasing prevalence of self-checkout lanes and reusable shopping bags means bagging groceries is not necessarily left to the professionals.
Proper bagging techniques are essential to keep your groceries fresh, safe, and intact for your enjoyment. Many of these guidelines stem from common food safety principles, like separation of food types and controlling temperature. Here are a few tips:
If you use reusable bags, here are a few additional items to consider.
These simple actions can help keep your groceries safe and delicious from cart to home.
In this Food Facts video, Paul Counce, a professor at the University of Arkansas’s Rice Research and Extension Center, explains the process behind how brown rice becomes white rice.
Christine Bruhn, PhD, director of the Center for Consumer Research at University of California-Davis, and a professor in the UC-Davis Department of Food Science and Safety, explains why foods are irradiated.
The column highlights trending snack food ingredients, such as fiber, plant protein, and whole foods such as nuts and lentils.
This column provides an update on food allergens and the impact that processing has on them.
SHIFT20 took attendees on a virtual tour of the latest products, services, insights, and technologies that are shaping the science of food and ringing in a new era of innovation.
New titles from IFT Press
A review of project management and communication resources to enable remote food processing.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
With the ability to survive for long periods at both high and low temperatures, Listeria monocytogenes is a potentially deadly foodborne pathogen. So, it’s easy to see the value of a computer model developed by Cornell University scientists, which allows food safety professionals to predict where in a production facility the pathogen is most likely to be found.
Researchers at Penn State University developed a composite antimicrobial film that can keep foodborne pathogens at bay and could one day be used to decrease outbreaks of foodborne illness.
