The growing demand by consumers for healthier and more ecological foods has driven researchers to develop new systems of packaging that prolong the useful life of the products and that are, at the same time, recyclable. Protection is currently carried out with a mixture of synthetic chemical compounds that are not completely biodegradable. One of the most popular alternatives in the last few years is the edible coating a transparent film that covers the food item and acts as a barrier to humidity and oxygen.
Automation, software and PLCs dictate the workforce requirements in the contemporary food plant, and processors everywhere are struggling to find workers with the skills to keep plants running smoothly.
This month's lineup includes Sensations from Lays and Tostitos; a Fusion of flavors from Campbell's V-8 brand; double-cool products from Wrigley; smooth moves from Sara Lee; café chic from Coca-Cola; and an ap-Peel-ing new beverage aimed at young women.
"Vitamin E is harmful", "salt is poison", "organic cookies decimate the endangered orangutan habitat" and "the childhood obesity crisis is a red herring made up by the liberal media." These assertions are just a sampling of the flagrant misuses of science degrees by people who should know better. When its expert versus expert, everyone gets short-changed.
Tart cherries as the latest in health foods may sound like little more than sour grapes. But there's nothing sour about their positive effect on health. Centuries of folklore about the health powers in these little jewels are finding support in research. Tart cherries, those we use in cherry pie, may be among the most potent of natures anti-inflammatory foods.