by Ashley Linkletter | Of all cheeses to write about, fresh Brillat-Savarin is perhaps the most befitting a short tome. Named after French epicurean and gastronome Jean Anthelme Brillat-Savarin, who was especially enamoured with cheese and wrote that “a dessert without cheese is like a beautiful woman with only one eye…” a vivid (if hyperbolic) …
Is it time for prosecutors to set forth clear guidelines for who is prosecuted and who is not? A few weeks ago I was quoted in an article entitled “Will Blue Bell face criminal charges after ice cream recall?” Bill Marler, a food safety lawyer who has represented victims in many of [...]
By Sarah McMullin, Director, Emerging Technologies, SAP Are you sure the salmon you are eating and paying a premium for is actually Atlantic salmon versus Pacific? How certain do you think food retailers are? The U.S. Grocery Manufacturers Association (GMA) estimates that food fraud costs the global food industry between $10 - [...]
LISBON (Reuters) - Global sustainable fishery policies could raise profits in the sector by $51 billion a year, boost the numbers of fish in the oceans and provide more food for the world's people, research
Have you ever gotten all excited to make a grilled cheese and then...your cheese just doesn't melt? Or maybe it breaks, separating into a tough, stringy mass surrounded by a pool of oil? Yup, it's a crappy feeling. Luckily, there are ways to know what you're getting into before that happens. Science ways.
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