Tag Archives: Food

The Ways Food Tricks Our Brains

By Derek Thompson – Simply labeling a food as “healthy” makes it taste worse. But what tricky qualities make unhealthy food taste healthy?

Researchers asked participants to eat bite-sized brownies while watching TV (fun!). Some of the brownies were hard and some were soft. Subjects ate more soft brownies when they weren’t prompted by any questions. But when they were told to think about calorie content, they switched and suddenly ate more rough brownies.

To the eating brain, harder-to-eat equals healthier-to-eat. more> http://tinyurl.com/nmnqfl8


Updates from GE

Universal Calorie Counter Within Reach?

GE – The analysis allowed Matt Webster and his team to write an equation that estimates calories in food with just three simple measurements: weight, fat content and water content.

“The equation takes the fat, water content numbers and assumes values for the rest.”

The rest is a combination of sugars, carbs, proteins and other ingredients. “You actually don’t need to know the details,” he says. “We just have to account for it. That’s the secret sauce.” more> http://tinyurl.com/nzjtbzs

The End of Food

By Lizzie Widdicombe – “You need amino acids and lipids, not milk itself,” Rob Rhinehart said.

“You need carbohydrates, not bread.” Fruits and vegetables provide essential vitamins and minerals, but they’re “mostly water.”

He began to think that food was an inefficient way of getting what he needed to survive. What if he went straight to the raw chemical components?

He took a break from experimenting with software and studied textbooks on nutritional biochemistry and the Web sites of the F.D.A., the U.S.D.A., and the Institute of Medicine. Eventually, Rhinehart compiled a list of thirty-five nutrients required for survival. more> http://tinyurl.com/q4f9cs4

Technology For A Smarter Food Supply Chain

By Diane PalmquistInternet based solutions and cloud technology have erased many of the communications barriers that once existed in the food supply chain. The ability to track and monitor orders, inventory and shipments can be done in real-time. More importantly, the ability to shift or react to changes is greatly enhanced.

If an early cold season arrives that impacts a regional produce crop, cloud technology makes it easier and less costly to shift orders to another producer in another region of the world.

Likewise, if consumer demand spikes for corn or a particular grain, companies have the ability to react faster and order more from other suppliers by connecting through the web or the cloud.

When suppliers can simply log on and connect, the food supply chain becomes a faster, more transparent place. more> http://tinyurl.com/nd2gb3k

Hunger Figures Show Massive Failure of Food Stamps (Or Fishy Statistics)

By Paul Roderick Gregory – Statistics released by the U.S. Census Bureau and U.S. Department of Agriculture reveal that childhood hunger rates remain high. The U.S. Census Bureau calculates that 29.2 percent of families with children are “food insecure,” to use the agriculture department’s term. Insofar as 32 million of the 78 million U.S. families have children, this means that some 20 million children live in food insecure households.

Another 32 million school children receive free or highly subsidized meals at schools. The federal, state and local government cost of school meals is some $14 billion, or about $438 per year per recipient. For the single mother with two kids, free school lunches add almost $1,000 to her food budget.

Either we have a colossal policy failure of our federal food programs or there is something fishy with the federal government’s measure of “hunger.” more> http://tinyurl.com/c5tw7x2


Celebrate Thanksgiving Thanksgiving Day is a federal holiday celebrated on the fourth Thursday in November. In the fall of 1621, the Pilgrims held a three-day feast to celebrate a bountiful harvest. Many regard this event as the nation’s first Thanksgiving. … Continue reading

The Consumerization Of The Food Enterprise

By Christian Hutter – Advances in mobile technology and the growing adoption of smartphone use have fueled the convergence of consumer technologies with enterprise technologies, a trend broadly referred to as the “consumerization of the enterprise.”

New government legislation and industry initiatives are also driving food enterprises to go even further and deliver field-to-fork traceability. However, food enterprises should ask this question: Why not integrate their enterprise software systems with mobile applications where they not only code, track and trace product items at the field level, processing facility or packing plant, but also connect directly with consumers to build consumer confidence, product loyalty and increased business? more> http://tinyurl.com/bg8cmeq