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“Nutrition Agenda 2008” is Focus of Tufts Friedman School Symposium Herbert Hultin |
check out these links.... Food
Science at Northshore CC
Favorite Websites of our Members (not necessarily food related!)
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| Associated
Press: July 13, 2007 BEIJING - Chopped cardboard, softened with an industrial
chemical and flavored with fatty pork and powdered seasoning, is a main
ingredient in batches of steamed buns sold in one Beijing neighborhood,
state television said. The report, aired late Wednesday on China Central Television, highlights the country's problems with food safety despite government efforts to improve the situation. Countless small, often illegally run operations exist across China and make money cutting corners by using inexpensive ingredients or unsavory substitutes. They are almost impossible to regulate. State TV's undercover investigation features the shirtless, shorts-clad maker of the buns, called baozi, explaining the contents of the product sold in Beijing's sprawling Chaoyang district. Baozi are a common snack in China, with an outer skin made from wheat or rice flour and and a filling of sliced pork. Cooked by steaming in immense bamboo baskets, they are similar to but usually much bigger than the dumplings found on dim sum menus familiar to many Americans. The hidden camera follows the man, whose face is not shown, into a ramshackle building where steamers are filled with the fluffy white buns, traditionally stuffed with minced pork. The surroundings are filthy, with water puddles and piles of old furniture and cardboard on the ground. "What's in the recipe?" the reporter asks. "Six to four," the man says. "You mean 60 percent cardboard? What is the other 40 percent?" asks the reporter. "Fatty meat," the man replies. The bun maker and his assistants then give a demonstration on how the product is made. Squares of cardboard picked from the ground are first soaked to a pulp in a plastic basin of caustic soda a chemical base commonly used in manufacturing paper and soap then chopped into tiny morsels with a cleaver. Fatty pork and powdered seasoning are stirred in. Soon, steaming servings of the buns appear on the screen. The reporter takes a bite. "This baozi filling is kind of tough. Not much taste," he says. "Can other people taste the difference?" "Most people can't. It fools the average person," the maker says. "I don't eat them myself." The police eventually showed up and shut down the operation. |
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In the future, youll be able to customize more and more products to your own liking, and why should beverages be any different? This new technology from Ipifini, called Choice-Enabled Packaging, provides bottles of soda with multiple flavor buttons, which can be pressed to create your own customized soft drink flavors. A programmable bottle with four flavors and a caffeine button can produce up to 32 unique concoctions. A six-button prototype has been produced which can create 64 combinations. Bring on those cherry lime vanilla sodas! [via Technabob via
Technovelgy via CNET] |
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Check for links to packaging professionals in the NE region, as well as upcoming events. |
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| Passings.... Ernest Earl Lockhart, 93, died at his home on July 26, 2006. Following a year of study on fellowship at teh Biochemical Institute in Stockholm, Sweden, Earl served as the physiologist on Rear Admiral Richard E. Byrd's United Stated Antarctica Expedition of 1939-1941. For this service he received a special medal authorized by the Congress of the United States. Upon his return to the States, Earl began a career of research and teaching at MIT in the field of food technology and nutrition. In 1955, he left MIT to join the Coffee Brewing Institute, a trade organization located in New York City, as its Research Director. In 1965 he assumed the position of Assistant Research Director of the Coca Cola Company in Atlanta, where he remained until his retirement in 1978. Earl was a co-founder of the International Life Sciences Institute, a worldwide foundation that seeks to improve the well-being of the general public through the advancement of science. He is survived by his loving wife and constant companion of 63 years, Helen Scrufutis Lockhart. Condolences may be sent to PO Box 720, Summerfield, NC 27358. |
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SOUP TO NUTS
Portland Press
Herald |
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Global
Organics Ltd., supplier of organic ingredients to the natural
food and cosmetics industries worldwide, is pleased to announce the
addition of two new members to its' management team in QA and Operations.
"Given our significant growth in the last few years, we are adding
depth to our team which allows us to continue working closely with our
customers to meet their needs in a very exciting and challenging business
environment," said Dave Alexander, Founder and President. "Quality
assurance and operations are critical components to the high level of
service we provide our customers." |
The
University of Massachusetts Food Science Club
will be hosting the North Atlantic IFTSA Area Meeting. For this event,
students from regional food science departments will travel to Amherst
for a two day meeting and the College Bowl Competition, which will determine
which team moves on the competition at the IFT Annual meeting in Chicago. Three of Professor Vieira's food chemistry students at North Shore Community College recently had articles published in the monthly school newspaper, The Pennon. Janet DeLeskey wrote a wonderful article on The Avian Flu & Food Safety. Danielle Ennamorati wrote about Splenda and the many myths surrounding it and Ryann Collins had an article published on Food Terrorism and the effects it could have on our food supply. |
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![]() Congratulations
to Andres Rodriquez, UMASS,
2006 recipient of the International Association for Food Protection's "Developing Scientist" Award. More than 1,700 of the top industry, academic and government food safety professionals attended IAFP 2006 held in Calgary, Alberta, Canada, August 13 to 16. The meeting has earned recognition as the leading food safety conference and featured over 500 presentations on all aspects of food science and food protection. Networking opportunities, committee meetings, tours and special presentations rounded out the meeting. Representatives from 115 companies exhibited equipment and the latest innovations in food safety services. |
Concord Foods
Teaches Kids!
Ever wonder what foods the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? Welcome to the Food Timeline.
A fun look at Organic Foods...presented by the Organic Trade Association www.storewars.org/flash/index.html |
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