Monthly Archive:: January 2013

By: Emily Wolter The January 2013 issue of Food Technology (Did you read it?!http://www.ift.org/food-technology/past-issues/2013/january/features/shopping-the-perimeter.aspx) highlights a very important trend of consumers that we in the industry need to be well aware of… Forty-four percent of consumers say that using “fresh”...
By: Kimberlee Au During the month of January, Chapman University offers a Food Industry Tour class where students get to see various food production facilities. One week, our class went to Balut Pateros, a small blink-and-you’ll-miss-it store in Westminster,...
By: Bethany Richardson   When it comes to bread, the ubiquitous question has always been: white or wheat?  While white bread reigned supreme for many years, whole wheat bread has surpassed it in popularity.  This is mostly due to...
By: Bethany Richardson   There are a variety of avenues to gain knowledge outside of the classroom, such as with webinars from IFT.  A few months ago I participated in the Office Politics Webcast from IFT, which was very...
By: Emily Wolter Product development is a facet of food science that ties together a wide variety of areas within the field. You need to display creativity, have an understanding of what the consumer wants, make use of ingredients...