Seafood Traceability Financial Tool
IFT’s Global Food Traceability Center has introduced a Seafood Traceability Financial Tool to assist organizations in the seafood industry in understanding the financial impact (costs and benefi ts) of implementing traceability.This free tool, available at seafoodtraceability.org, helps businesses identify the payback from traceability by asking basic questions about the organization such as industry segment, revenue, current traceability level, and their reasons for investing in traceability.
Face-to-Face: Meet Yao Olive Li
The 2014 recipient of the W.K. Kellogg International Food Security Award and Lectureship, Yao Olive Li, is Assistant Professor at California Polytechnic State University, Pomona. With more than 20 years of experience, Li’s expertise is in novel ingredient delivery technologies for applications in fortified and functional foods. Find out what else she enjoys about her profession in the Face-to-Face interview.
IFT on Pinterest: Chefs’ Recipes
IFT’s Food Technology Pinterest board includes the recipes featured in the Culinary Point of View column, from Jared Rouben’s Tingly Tongues homebrew to Chef Jorge Collazo’s Roasted Cauliflower Chop.
JFS Author Video
In a recent Journal of Food Science “Take 5 for Food Science” author video, Bryony James from New Zealand talks about the browning and melting quality of different types of cheeses on pizzas.
This Month's List: Improving Salmon Aquaculture
1. In 2006, salmon aquaculture consumed some 80% of the world’s fish oil.
2. Adding DuPont’s omega-3-rich yeast to a salmon’s diet reduces the reliance on wild-caught feeder fish by 75%
3. One company, Verlasso, saved more than 6 million pounds of feeder fish in 2013 using this method.
Senior Digital Editor