The battle lines are drawn: the food system is broken and needs to be reimagined and redeployed OR major repair is needed in our food chains. The coronavirus has revealed weaknesses in the way food is distributed in the country. Recently, Rachel Laudan declared that “that there is not ‘a’ food system but multiple cris-crossing supply chains, some connected, some not.” Supply chains are receiving … Continue reading Untangling America’s food chains to ensure more equitable distribution of fresh produce

  WARNING! The challenges world leaders are facing today with COVID-19 may be dwarfed by those we will face from global climate change. Last week, I presented the vision of Food 5.0 proposing the use of data collection and associated technology to meet the challenge. This week Amanda Little presents a vision of adapting life to overcome the effects of climate change though a mix … Continue reading The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World

The two-part challenge to the food industry in the 21st Century is to produce food that is both healthier and produced in a more sustainable manner. This challenge has been issued by such diverse authors as food critic Nicola Temple in Best Before and food scientist Julian McClements in Future Foods. I will address the topic of healthiness of future foods in October. This month … Continue reading Food 5.0: How We Feed the Future

It’s time to catch up on some tidbits on food in the news from our so-called broken food system to foods we should eat and those we should avoid during a pandemic to why the stress we feel these days is more due to our diet than to the virus itself and other notable sentiments. Welcome to my quarterly fifth-Tuesday report! Our broken food system? … Continue reading News and notes about food in the middle of a pandemic

Hi, I’m Adam Yee. I’m a food scientist and I do a podcast called My Food Job Rocks where I interview an expert in the food industry every week. We have interviews in categories such as product development, food safety, marketing, sales and law from founders, engineers, scientists and professors. We currently have over 200 episodes and more than 100 articles. My full-time job is … Continue reading Fantastic Trends and How to Find Them by Adam Yee

Tomorrow is only moments away for your food. The other night I consumed cheese enchiladas flanked with refried beans plus tortilla chips with salsa –all chef prepared from prepackaged processed ingredients and reheated in my very own microwave oven. A few nights previously, my repast was sushi with wasabi and ginger root from my favorite Japanese restaurant Sushi Mito. Another evening last week my entrée … Continue reading Our Era of Rediscovery for Feeding a Diverse Population by Aaron Brody

‘Avoid processed food, especially ultra-processed foods’ is oft spouted nutrition advice. Many health professionals make such admonitions because they believe that processed foods cause our current ‘diabesity’ epidemic. I, along with other nutritionists, share grave concerns about rising rates of obesity and its complications. Distressingly, 67% of us are overweight; 42% are obese; and 9% morbidly obese. Sadly, obesity is one factor that increases risk … Continue reading In Praise of Processed Foods -CoVID-19 by Julie Jones

At present we live in a world of fright, a world of rage, a world of uncertainty, a world of threatening conditions–a world of change. Pandemic, racial injustice, riots in the streets, global climate change are enough to drive all of us to disordered eating. Into this whirlwind comes a book to guide us to a better eating place. Bee Wilson is the author of … Continue reading The Way We Eat Now: Strategies for Eating in a World of Change

People will travel long distances to get their favorite processed foods, if it is not at the corner store near them – something that is especially the case if the food is from another country, or not affordable near them. In the United States, most people drive to purchase these foods, but in many cities, people will take public transportation. These trips are quite common … Continue reading How Will CoVID-19 Affect Transit Trips to Get Processed Food? by Jonathan Katz

I have watched the changes in the food industry and consumer perceptions over the past 40 years with great interest. One of the changes that I find most fascinating is the change in perception of trans and saturated fatty acids that has occurred. When I speak to students today, they scratch their heads when I tell them “when I was your age, coconut oil was … Continue reading Trans fatty acids: The Good, the Bad, and the Ugly by Sean O’Keefe