Month: March 2011

Each year, emerging food trends encourage us to extend our culinary boundaries, satisfy our cravings and expand our palates. While some trends are short-lived, others, like the food truck trend, become nationwide obsessions. Either way, we make it our obligation to keep up with what’s in vogue in food. Here’s a list of food trends to look forward to this year and where to find them around campus. …

Calling all celiacs! If you think youll never eat wheat bread again, think again. Some bread-loving Italian researchers have discovered that slow-fermented sourdough bread may be safe for people with celiac disease. …

PreGel Key Accounts, a division of PreGel AMERICA released its new branding identity with a fresh logo and tag line. The tagline reads Custom Ingredients, Strategic Solutions and the design is a simple extension of the PreGel AMERICAs logo. The division serves custom ingredient solutions to key strategic businesses within the Food & Beverage industry that includes quick service restaurants, supermarkets, cruise lines, high yield bakeries and food manufacturers. …

The Georgia Tech Research Institute (GTRI) may possess the secret to baking perfect buns every time. Its researchers have developed a production-line system that automatically inspects the quality of sandwich buns exiting the oven and adjusts oven temperatures if it detects unacceptable buns. …