Production

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Revisiting the Food Innovation Summit

With Thanksgiving right around the corner, families travel far and wide to be together and share a great meal. As we make our menu lists and prep our kitchens for…

The Case for CRISPR

When some people hear the term “selective breeding,” they assume it’s a fairly recent technology. Well, they would be off just a little bit — by about 12,000 years, to…

Kitchen Clean Out

Did you know that roughly one third of food produced in the world is lost or wasted? It seems hard to believe, yet I’m sure you’ve been there, staring at…

Antimicrobials, FDA and You

We all know taking medication as your healthcare professional prescribes is important, including antibiotics (medications used to fight bacterial infections), to help ensure our recovery from sickness. But what if…

Preserving Food Safely is More Science Than Art

Food preservation has been part of just about every culture throughout history. Prior to today’s technology, ancient societies froze meat and seafood in icy climates or dried foods in tropical ones. Regardless…

Coconut Milk, Our Tropical Treat

For the last installment in our milk series, we thought it would be a good idea to dive into coconut milk. Plus, you might want to get an early start…

Newsbite: California Ag Today Radio Podcast

Tamika Sims, PhD recently had the opportunity to be interviewed by California Ag Today, the largest ag-focused radio network covering California agricultural news, to talk more about the IFIC Foundation’s…

One Little Nut, One Great Drink

We hope that you’ve been able to “milk” our new resources about how cow’s milk and soy milk are produced. The next installment in our series is almond milk, a…

GMOs with Mark Lynas [Podcast]

While genetically engineered foods (genetically modified organisms or “GMOs”) have been safely produced and consumed for more than 20 years, debate and controversy over the technology have persisted. On this…