Eric T. Jennings’s Vanilla: The History of an Extraordinary Bean shares the rich history behind the plant. In this Q&A, we talk with the author about Edmond Albius’s unique technique of... READ MORE| Yale University Press
By understanding what salt is and how to read food labels, you can lower your sodium intake to increase your long-term health.| Dirt to Dinner
Imagine your kid’s favorite snack—maybe neon-orange Cheetos or rainbow Froot Loops—suddenly looking a little…muted. Why the sudden change? Were we unknowingly feeding our kids toxic dyes all along? This sudden shift isn’t about fear, nor has science definitively proven these dyes are dangerous. It’s because consumers are asking for more transparency, regulators are tightening up […] The post Why are Artificial Food Dyes Fading Out? appeared first on Dirt to Dinner.| Dirt to Dinner
Now that most of the political clamor has died down, what are the facts behind the Big Beautiful Bill? We found some interesting details...| Dirt to Dinner
Regulatory overview deals with the regulatory landscape concerned with food safety. Maintaining clear food safety guidelines allow bakers to take proactive and preventive measures to manage risks associated with everyday operations.| BAKERpedia
The Plan for bakeries is an output document of the Hazard Analysis and Critical Control Points (HACCP) Study. It specifies the strategies to be followed to assure control of physical, chemical and biological hazards on the basis of the seven principles of HACCP when manufacturing baked goods.| BAKERpedia
A very important (and hopefully obvious) point for food production: food safety procedures are a top priority. A HACCP Plan is a great start.| BAKERpedia
Beef tallow is making a comeback—but is this revival grounded in science, or just another case of mistaking “natural” for “better”?| Dirt to Dinner
Product loss is inevitable, but avoiding it in a high-output food production facility should be an essential goal and a critical sustainability factor.| BAKERpedia
Quality Assurance (QA) is a set of activities used by food companies to ensure that the process by which products are developed and produced meets a set of standards and specifications. The goal of QA is to prevent defects with a focus on the process used to make the product.| BAKERpedia
What does it mean for Christians to pray, “Give us this day our daily bread”? In this thought-provoking reflection, Professor David Clough explores the profound ethical implications of this familiar… The post ‘Give us this day our daily bread’: What does the Lord’s Prayer imply for Christian food ethics? – David Clough appeared first on Sarx.| Sarx