Technology

Killer spinach. Dangerous peanut butter. Poison pet food. Toxic canned beans. Risky pot pies. In the wake of such events, it’s no wonder that the latest “U.S. Grocery Shopper Trends” survey from Food Marketing Institute (FMI), Arlington, VA, shows consumer confidence in food safety at an all-time low. From 1996 to 2006, 82% of consumers reported they were “completely” or ...

When Kerry Ingredients & Flavours broke ground on the company’s new Kerry Centre in Beloit, WI, they had a lot to be proud of. The 250,000-sq.-ft. facility will feature a state-of-the-art Center of Excellence to help customers leverage Kerry’s technology and market application expertise. The new Kerry Centre will also serve as the regional headquarters for Kerry in the Americas.Slated ...

Pizza may well be America’s most popular import. It’s ideal for an inexpensive date, for watching a ball game, or for feeding seven little girls gathered in the basement for a slumber party. But data gathered by Food Beat, Inc., Wheaton, IL, from the nation’s top- 200 restaurant chains during the first half of 2007 indicate that pizza no longer ...

At first blush, Chef Homaro Cantu causes a bit of a sensation—a wave of curiously static electricity that sets skin to prickle and hair on end, all the while a smile creeping ’round the bend. Ill-fitting words like deconstructionist and mad scientist dance with Wonkaesque playfulness in the image of the Chicago chef and inventor who has forged new lenses ...

Leonardo da Vinci once offered the following pearl of wisdom: “Study the art of science and the science of art.” Culinologists have taken this advice to heart. As a result of advances in the emerging field of nanotechnology—which is briefly defined as manipulating atoms at the molecular level in order to make new products—culinologists may find it beneficial to apply ...