A
recent Food Marketing Institute (FMI) survey reports that consumers are
changing the way they shop not only because of recent foodborne outbreaks, but
also due to rising energy costs. Unfortunately for the food industry, the
survey also says the number of consumers completely or somewhat satisfied with
the safety of supermarket food declined from 82 percent last year to 66 percent
this year, the lowest point in almost two decades.
Air
conditioners and potato tumblers are being engineered to deliver a dose of
short-wave ultraviolet light to control mold, viruses and bacteria that infect
food.
Lettuce,
spinach, peanut butter and pet food are part of many Americans’ daily lives. As
ordinary as these products may seem, we have all seen in the past year how
extraordinary circumstances can suddenly put processors in a very unwanted
spotlight.
Nothing
happens until money changes hands is a maxim all researchers and developers
need to keep in mind. Turning great ideas into viable business plans is the
focus of the National Science Foundation’s small business innovation research
(SBIR) program, and a recent beneficiary of the federal government’s largesse
is a nanofiltration technology capable of removing microbes, heavy metals and
chemical toxins from wastewater and drinking water.
Darin
Davis, the environmental manager of General Mills’ frozen pizza facility in
Wellston, OH, needed to find a way to turn 90 million gallons of murky pond
water into clear water with no more than 8 mg/l of suspended solids.
Nourishment and replenishment from food is so last century: modern man and woman crave food and drink that consume more calories than they contribute. Fortunately, one of the industry’s biggest suppliers is joining the growing pool of beverage companies with products that do just that.
Certification
programs have become a big business in the food industry. Some companies are
willing to certify anything, provided you pay them enough money.
What
were you doing 25 years ago today? Regardless of whether or not you were
employed in the food industry, still in school, or heaven forbid, not born yet,
you know how much the world has changed.
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