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Apple Caviar?

In # 9: Molecular Gastronomy by Emmalea0 Comments

After researching all of these molecular gastronomy recipes, I really think I might add a kit to my Christmas list!  The unique properties of food can really do some crazy things, I can’t wait to try out some recipes someday soon.  I am a huge fan of anything banana flavored – so this molecular gastronomy recipe peaked my interest!  It is an apple caviar with banana foam.   The Apple Caviar is similar to boba juice balls that are in bubble teas.  The apples are juiced and then sodium alginate is mixed into the apple juice.  Sodium alginate is a polysaccharide that can form gels when calcium is present. Then the apple/alginate mixture is heated to 205°F to inactivate the enzymes that cause enzymatic browning.  Then the mixture is put in the fridge to cool.   Water and calcium chloride is mixed to make a calcium bath.  Then, the apple mixture is put into a caviar maker tray.  The tray is used with a syringe to drop small droplets of the apple mixture into the calcium chloride bath. The apple …

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Is GM Labeling Actually Beneficial?

In # 6: Labeling GMOs by Emmalea1 Comment

Right now, the food industry is experiencing backlash from consumers.  This backlash is a result from consumers being uneducated on where they food comes from and how it is produced.  One topic that gets a lot of attention from consumers and the media is Genetically Modified Foods.  Although there have been no studies that have proven GM foods cause any negative side effects, consumers avoid GM foods because they think they are dangerous for consumption.  Adding a label to GM foods is going to lead to more confusion among consumers.  Where there is a label stating, “This Contains GM Ingredients,” the consumer is going to automatically think it is dangerous to consume and avoid buying it.  The disconnect between consumers and producers is going to be even larger.  Although I understand consumers want transparency with companies, this transparency is an unnecessary one.  I am really hoping GM foods do not get put on the backburner because of the GMO labeling laws.  The research being done with GM foods but without support from the public, the research cannot be used in …

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Sustainability – a Major Goal at Unilever

In # 5: Sustainability by Emmalea0 Comments

I was very impressed with the sustainability plan Unilever has implemented –  The Unilever Sustainable Living Plan (USLP).  The plan has three main goals: improving health and well-being for more than 18 billion, reducing their environmental impact by ½, and enhancing the livelihood of millions of people.  Within the goal of reducing their environmental impact by ½, they have outlined how they plan to achieve this goal by 2030.  Unilever plans to decrease the greenhouse gas emissions from their company by using only renewable energy sources, eliminating their use of coal and making energy available to communities.  The company also is striving to decrease the use of water by consumers and in manufacturing.  They plan to build new factories that use less waters and provide products to consumers that decrease their water usage.  Additionally, they plan to decrease the amount of waste they produce by 50% in 2020.  To achieve this goal, they plan to decrease their amount of waste from manufacturing.  Unilever completed this goal one year earlier than expected and currently has almost zero non-hazardous waste going to …

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Do farm kids have fewer allergies?

In # 4: Food allergens in the news by Emmalea5 Comments

I have always heard that exposure to the farm animals at a young age could help prevent allergies and asthma, and now this study out of Zurich University has confirmed just that.  The study, “How cats and cows protect farm children from asthma,” found that non-microbial molecules present in farm cats and cows can protect children from developing allergies and asthma.  One of the molecules is sialic acid.  The acid is not produced by humans because of a genetic mutation, but it is produced by many vertebrates.  Humans absorb sialic acid when they come in contact with animals that have sialic acid or when they consume food from animals.  The sialic acid is integrated into the human’s glycoproteins and trigger an antibody reaction.  The researchers compared the antibodies in a thousand children and found farm kids have many more antibodies than non-farm kids.  The researchers also found that the sialic acid acts as an anti-inflammatory in the immune system.   Additional studies have found that the microbes present in dust on farms can reduce allergies.  This study exposed mice to …

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Beef, It’s What’s for Dinner… All the Time.

In # 1: You are what you eat by Emmalea0 Comments

I am your typical Nebraskan: the one that grew up in a small town, surrounded by cattle, on a ranch, in a county that houses the second most beef cattle in the world.  My lifestyle has been greatly influenced by my upbringing, I have always been surrounded by cattle (literally – we have a feedlot right next to our house).  I am extremely passionate about the beef industry and always will be.  My dad, who is a veterinarian and a rancher in Broken Bow, has instilled this passion in me my entire life.  Our family would consume beef at least five days a week. We have a freezer that is always stocked full of ground beef, steaks, roasts and more. Of course, we would consume our fair share of chicken or pork, but beef has always been our staple food. Prior to coming to college, I never realized how much the beef industry was scrutinized or looked down upon.  During my first few weeks here in Lincoln, a friend of mine said, “I love Chipotle because they only get beef …