Food science and food technology are related fields, but they have some distinct differences. Food science is the study of the physical, biological, and chemical makeup of food, and how to process, preserve, and package food products. Food scientists use scientific principles to understand how food behaves and how to create new [...]
HACCP is a systematic preventive approach to food safety. It identifies physical, chemical, and biological hazards in production processes that can cause the finished product to be unsafe. By controlling these hazards, it minimizes the risk of foodborne illnesses. HACCP is a fundamental component of food safety management. HACCP is widely used [...]
Food traceability refers to the ability to track and trace food products through the food supply chain, from farm to table. This includes the ability to identify and trace the origin, location, and movement of food products, as well as any processing, packaging, and distribution activities that the food products have undergone. [...]
The largest food manufacturer in the world is Nestle. Founded in 1866, Nestle is headquartered in Vevey, Switzerland and operates in 189 countries around the world. It employs about 270,000 people and has a revenue of over $104 billion. Nestle's portfolio includes some of the world's most iconic brands such as [...]
Plant-based meat and lab-grown meat are two different types of meat alternatives. While both plant-based and lab-grown meats offer potential solutions to the environmental issues associated with traditional animal agriculture there are significant differences. Plant-based meat is made from plant-based ingredients such as soy, wheat, and peas, which are processed and shaped [...]
A food desert is an area, usually an urban or rural low-income neighborhood, where residents have limited access to affordable and nutritious food. The term "food desert" is used to describe a geographic area where it is difficult for residents to purchase affordable or good-quality fresh food, due to the lack of [...]