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Food Biotechnology and Designer Foods Post 4
Tuesday, April 19th, 2011
In the end, though, it will be the consumers who determine whether or not the technologies will be adopted. “In the 1960s and 70s, consumers wanted value,” says Bill McKee of Tysons Seafood. “In the 80s, it was quality. In the 90s, consumers want flavor, plus all the features in the 60s, 70s, and 80s.” [...]
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Food Biotechnology and Designer Foods Post 3
Tuesday, April 12th, 2011
Price is an issue, and reflects what the market will bear, notes Buben. “A tomato is like a hamburger. People make value decisions based on value, and it has to stay in line with the market.” “I expect that many chefs will use the Flavr Savr (because of its superior flavor to tomatoes out of [...]
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Food Biotechnology and Designer Foods Post 2
Tuesday, April 5th, 2011
Before a genetically engineered plant may be grown in an open field, the developer must assure the U.S. Department of Agrictulture (USDA) that it will not adversely affect the environment. And if the biotech plant contains a gene that resists pests, it must be reviewed by the U.S. Environmental Protection Agency (EPA) for environmental impact. [...]
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Food Biotechnology and Designer Foods Post 1
Tuesday, March 29th, 2011
More than 2 years ago, amid much fanfare, the first genetically engineered whole food–The Flavr Savr tomato–became available to consumers. Engineered by Calgene, this tomato ripens on the vine, doesn’t spoil during transport, and is more flavorful than commercially-grown tomatoes.
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Healthy Gifts: Holiday Quick Breads Are Worth Celebrating. ll
Wednesday, April 14th, 2010
Continued… The following quick bread embodies the traditional qualities of a treasured family heirloom recipe, despite the tropical fruits. If dried mango and pineapple are difficult to find, dried apricots and nectarines can be substituted. Most supermarkets carry boxed crystallized ginger in their Oriental Foods section. Tahitian Quick Bread Canola oil spray 2 large navel [...]
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Healthy Gifts: Holiday Quick Breads Are Worth Celebrating. l
Tuesday, March 30th, 2010
Many holiday baked goods are high in sweeteners and saturated fats but low in nutrients. To celebrate the coming holidays with more healthful yet full-flavored alternatives, the American Institute for Cancer Research (AICR) has developed quick breads with tender, cake-like qualities that make them perfect for gift-giving as well as family meals.