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.
CRISPR is a defining feature of the bacterial genetic code and its immune system, functioning as a defense system that bacteria use to protect themselves against attacks from viruses. The acronym “CRISPR” stands for Clustered Regularly Interspaced Short Palindromic Repeats.
Biotechnology, and the newer methods of genetic modification—genetic engineering and recombinant (r) deoxyribonucleic acid (DNA) techniques and technologies can be very useful in pursuing important improvements in food production and the food supply and doing so much more readily and effectively than previously possible.
The popularity of Bitcoin and other blockchain technologies reached new heights in 2017. Bitcoin is the most prominent in a new type of currency, called cryptocurrency, where transactions are made without an established intermediary (i.e. banks).
Hundreds of research papers were submitted to compete in 2021 IFT Division oral competitions. The first-, second-, and third-place winners are as follows.
Rapid pathogen detection developer SnapDNA wins the 2021 IFTNEXT Food Disruption Challenge.
A question-and-answer interview with Lisa Dyson about Air Protein, climate change, food security and more.
Panasonic 2020 Food Services & Food Retail During COVID-19 report.
Microbial fermentation is establishing itself as a true third pillar of the alternative protein industry, on par with—and enabling—parallel advances in plant-based proteins and cultivated meat.
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.
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).
