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Redeveloping Existing Products

In # 10: Communicating food science by Cody0 Comments

An article in the Chicago Tribune titled “Food-makers are taking salt and sugar out of food. But they’re adding fat” tries to simplify and explain to the average person why it is so difficult for food companies to take salt, sugar and fat out of processed foods. While this article is quite interesting, for me it would have been nice for them to expand more on reports and studies that they quote in the article. I think that just stating that a study conducted says something there is no basis for me to know whether it is a legitimate study or not. While this may be the case the article does a nice job of crossing the divide between academics and industry. The article pulls in experts in both of these sectors to help readers understand why this is such a complex issue. The article correctly states that when you take something out of the product, something else must be added back in, whether it be salt, sugar or fat. I enjoy how the article gives an insight on the …

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GM Labeling

In # 6: Labeling GMOs by Cody1 Comment

Why have GM crops become such a hot topic issue in recent years? Is it because of science telling us that these crops can harm us? In short, no. GM crop use is a complex issue because it doesn’t always matter to people about the science, but, rather a fight against big business and emotions. However, with more and more people starting to think about where their food comes from, while not understanding the food and agriculture industry, it becomes an issue. Of course, from a scientific standpoint, GM labeling is unnecessary, as it doesn’t mean any sort of improvement in health. This is a “wicked problem” which indicates that there are more issues surrounding it than one may expect. However, even with all these emotions and untruths becoming more and more mainstream, I feel that transparency in the industry will help these companies in improving the image and economically. Even though the idea that GM is unhealthy is, according to science, not factual, for those individuals that feel that it is will feel more comfortable knowing where that food …

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Naked Juice Sustainability Efforts

In # 5: Sustainability by Cody0 Comments

Naked Juice Company has become extremely popular in the past years making great tasting juice smoothies people enjoy. The company has taken it upon itself to reduce the amount of waste and increase its sustainability efforts. One of the biggest efforts they have made was to develop their “Reincarnation” bottles. These bottles are made of rPET which is recycled polyethylene terephthalate, which has saved the company about 25% in energy costs compared to the previously used plastic. These bottles can be recycled and they say “reincarnated into a new bottle” and this will reduce landfill waste. Naked Juice company has also used their signature square bottles and this is not just for show or tradition. The shape allows them to pack more bottles into a smaller area, which reduces the amount of greenhouse gas associated with shipping and packaging. The company has been awarded the U.S. Green Building Council LEED (Leadership in Environmental Design) status. This was awarded due to the factory having design features to reduce light and operating costs. They use a lot of natural light and reuse …

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Peanut Allergy Related to Genetics

In # 4: Food allergens in the news by Cody2 Comments

This article discusses some of the new research done on figuring out how genetics can affect the way people get and keep peanut allergies. The researchers Dr. Denise Daley, and Dr. Ann Clarke have conducted research regarding the specific genes that can play a factor in whether a person develops a peanut allergy. They were able to pinpoint a gene called c11 orf30/EMSY (EMSY) that may be the culprit for the development of peanut allergies. The research that was conducted was on many individuals affected by the allergy and many without to find a key difference. The difference was found to be the EMSY gene and can be a deciding factor on the likelihood that a person develops a peanut allergy. The article explained that previously they had been looking at a different gene to be the likely culprit, however, that was not determined in the study. Looking at the research done on to me shows that there are improvements and a progression toward figuring out the complexities associated with food allergies. I find this article extremely fascinating because it …

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Traveling Taste Buds

In # 1: You are what you eat by Cody1 Comment

As a child and teenager, I was never a very picky eater, although there were a few things that I would have never touched with a ten-foot pole. I was always mortified by the texture of mushrooms, put off by the flavor of liver, and terrified by raw tomatoes. In this stage of my life, I would always make a fuss if any of these foods were served to me at home. However, when I went to live in Germany for my gap year, after graduating from high school, the idea of these foods being in my meals changed completely. Honestly, in the beginning, the only reason I started eating these foods was that I was always taught to eat any food that is served to you from unfamiliar people. Since I was living with a host family that I had only just met, I decided not to be rude, and I gave some of these foods a try. Amazingly enough, I didn’t hate it; I actually started to like the foods that I once hated. While living with my …