From the Senate Agriculture Committee holding a hearing to chat about GMO labeling to a new study indicating food workers sick on the job, below are some interesting reads from this week:
From new genome editing for GMOs to meat that’s not really meat at all, below are some interesting reads from this week:
As consumers become more aware of what is going into the food they are putting into their bodies, they are increasingly looking for ways to do their own research regarding certain ingredients. Not only are they expecting companies to be more transparent about the ingredients they use, but they are also concerned with ethical sourcing and social responsibility practices.
The World of Flavors issued by the Culinary Institute of America recently reported some of the flavor trends for 2015 will be rooted in Asian cuisine. But the ability to monitor the ingredients for these authentic and innovative flavors requires more rigor than ever before.
Converting from synthetic to natural flavor in confections involves a "complex balancing act of natural flavor to the other requirements such as cost, cost-in-use, and the degree to which to want to match your current profile." Each flavor has its own complexities and challenges, including market volatility and strength variations as a result of the compound's chemical nature and our own perceptions.