Food Industry

What’s a ghost kitchen? A food industry expert explains Jeffrey Miller Associate Professor of Hospitality Management, Colorado State University Creemos en el libre flujo de información Republique nuestros artículos libremente, en impreso o digital, bajo licencia Creative Commons The co-founder of a takeout business called The Bussdown plates a dish at the ghost kitchen he cooks out of in Oakland. Stephen Lam/The San Francisco Chronicle via Getty Images While the phrase “ghost kitchen” may conjure up images of haunted houses, the reality is a bit more mundane. Ghost kitchens are food prep operations with no waiters, no dining room and no...

A gourmet revival for St. Lawrence River marine algae Publicado: 24 agosto 2022 18:04 CEST Autoría Lucie Beaulieu Professeure en Sciences des aliments, Université Laval Seaweed has been part of the human diet for a long time. In Asia, its consumption is well established in culinary traditions. Think of the famous dashi, the flavourful Japanese broth. While less known in the West, algae is a traditional food source in some coastal areas of Iceland, Ireland, France, Denmark, Norway, the United States and Canada. About fifty types of algae are consumed worldwide. The most common varieties available commercially include nori (used for...

What’s behind America’s pickle craze?   Autoría Kenneth Symsack Instructor of Food Science and Human Nutrition, Colorado State University Jeffrey Miller Associate Professor of Hospitality Management, Colorado State University Move over bacon and ranch dressing. There’s a new hot flavor in town. A pickle craze is sweeping the nation, with dill pickle toppings and seasonings in such high demand that they’re appearing on popcorn, chewing gum, seeds and nuts. The pickle obsessed can now order a pickle pizza with a side of pickle potato chips and wash it down with a pickle beer. Need dessert? Choose from pickle cotton candy, pickle...

Food expiration dates don’t have much science behind them – a food safety researcher explains another way to know what’s too old to eat   Autoría Jill Roberts Associate Professor of Global Health, University of South Florida Without obvious signs of contamination like the mold in this jam, consumers use expiration dates to decide whether to keep or throw away food. Ralf Geithe via iStock/Getty Images   Florida’s outbreak of listeria has so far led to at least one death, 22 hospitalizations and an ice cream recall since January. Humans get sick with listeria infections, or listeriosis, from eating soil-contaminated food,...

Specialty coffee: The revolution behind the cup International buyers and producers comment on quality and new sensory profiles.     Specialty coffee lovers are today benefitting from three decades of investments in Brazil’s transformation into the biggest producer of the highest quality coffee in the world. Much of this change has been driven by increasingly sophisticated consumers, that said, for Brazil its coffee story goes back much further. The nation began its intense history with coffee in 1727, since then, the way of consuming the beverage has changed. What started as a basic coffee with milk, came a long way...