Month: February 2013

NCIFT Lunch at California League of Processors 2013

I was lucky enough to attend the California League of Food Processors in Sacramento. Every year, the Expo brings the industry together by offering a tradeshow floor with exhibits featuring machinery, equipment, supplies, services and more! Many thanks to Carol Cooper, Pamela Vaillancourt, Sharon Kneebone from National IFT, Carol York-Westphal, Erin Evers, Russ Nishikawa, and…
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New Professionals Joint Event with UC Davis Students

When I started the NCIFT New Professionals group last year, I wanted to build the New Professionals community – a special group for recent graduates and individuals with fewer than 10 years in the food science profession. One of my goals was to establish a stronger relationship between the new professionals and food science students.…
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February is Heart Health Month!

When was the last time you checked your Heart Health knowledge? If you like, here is a short quiz that could help save the life of someone you know. According to the CDC, “Every year, about 715,000 Americans have a heart attack. About 600,000 people die from heart disease in the United States each year—that’s…
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Prodry Specialty Powders from Ohly

Ohly’s Prodry line of pantry flavors are made from food products and condiments that one can easily find in most homes today. Their concept was to convert wet ingredients into dry powder form to make these ingredients easier to handle, from shipping and warehousing to R&D and production. The hidden costs of using liquid ingredients…
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AACT Tour: Emerald Packaging

Emerald Packaging recently hosted the AACT for a plant tour, and we were lucky to be part of it! At the beginning of the tour, we were welcomed by Kevin Kelly, son of the founder. He told us about his family –run company and how they have been manufacturing and distributing flexible packaging for almost…
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A Blend of Soy & Dairy Proteins Promotes Muscle Protein Synthesis When Consumed After Exercise

A new study published in The Journal of Nutrition demonstrates the benefits of consuming a protein blend for muscle protein synthesis after exercise. This study is a first-of-its-kind, conducted by researchers at the University of Texas Medical Branch, and utilizes the proteins from soy, whey and casein consumed after an acute bout of resistance exercise.…
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