Edible Films And Coatings : Overview Essay

The habit of eating snacks while watching movies, sometimes termed as mindless eating is very prevalent in our society. Majority of the snacks that we get in movie theaters are junk foods such as butter pop corns and sodas, these eating habits are hard to override. The best approach of our Healthy Concession Stand is to provide healthy snacks and drinks in a movie theater with using ingredients from locally produced farm. Thereby promoting good eating habits and also helping local farmers.

The first objective is to study the effect of food processing on molecular structure of processed food. This objective will be achieved through applying detailed molecular structure characterization studies on food processed under different processing parameters. This objective is aiming fundamental knowledge on processing effect on food structure with relating food structure to their functionality.

Approximately ten thousand processed food products are introduced every year in the United States. The Food and Drug Administration does not require flavor companies to disclose the ingredients other additives so long as all the chemicals are considered by the agency to be GRAS (Generally Regarded As Safe)” (Schlosser 122-125). With the use of flavor add-ins the fast food industry is been able to make their food cheaper to re-create the same taste we are used to. The author use of logos in the novel only allows for the facts to be stated and

During my high school years, I recall working in the fields during vacation breaks with my mother harvesting tomatoes, picking up cherries, and pruning grape vines. Fascinating as it sounds, I was always intrigued to understand why fruits and vegetables spoil or often cause food poising in humans. Although, when I questioned my mother why these fruits spoil, she responded it was due to “little bugs,” which was not a sufficient response.

Many advertisements nowadays don’t advertise objects with the verity of their quality. Rather, they get someone in the famous industry to advertise their product so the people that are watching see their favorite famous person and want to buy it because they use it. When most of the people that promote it don’t use it, or it never truly works as they say, and another way they advertise is through foods.

Farmers have to consider the food quality checks. Farmers are aware of that if fruits or vegetables are not in a perfect shape supermarkets are not going to buy them, so farmers just throw away imperfect fruits and vegetables. Royte who is a nature writer, in her article “Eat Ugly!” she explained, “A lot of food sellers think no one will buy freaky-looking food. So they toss it before trying to sell it. Each year, 1.3 billion metric tons of food gets wasted in this way” (Royte). According to Richard Schiffman gave a solution for this problem in his article “What a Waste!” by giving the example of “Andronico's Community Markets in California” who sell imperfect looking fruits and vegetables to a very low price (Schiffman). This will help Famers and they don’t need to throw away the ugly looking products. The other reason food being wasted in fields by farmers is that they have to make sure that they have a steady supply of products for supermarkets (Matt and Peek). They purposed a solution for this problem, “With better food labeling—for example, using a spoils-on date rather than a sell-by date markets could keep their stock longer and ease demand on farmers” (Matt and Peek). The government should bring stricter policies to decrease food waste in fields and supermarkets can play an important role to reduce food waste

The government masks what is put into our food. The Food and Drug Administration (FDA) certifies the use of partially hydrogenated oils, high-fructose corn syrup, butylated hydroxyanisole, propyl gallate, potassium bromate and many other additives for a sustained shelf-life and stabilization of flavors. These additives have been directly

By canning, freezing, and dehydrating techniques used to process food destroy most of its flavor.” (120). The International Flavors & Fragrances (IFF) company (which is a huge company that manufactures different types of flavors and fragrances through the process of coalescing chemicals. The IFF corporation has branches that vary all over the nation, they are accountable for the different types of flavors of so many foods, drinks, and many personal hygienic products like gum, soap, toothpaste, perfume and body wash.” The basic science behind the scent of your shaving cream is the same as that governing the flavor of your TV dinner.” (122) It is very outrageous that the flavors of the food we consume are created by the mixing of chemicals that the IFF undertakes. Consuming foods that have been chemically fabricated is not a substance our bodies would benefit from. Consumption of chemicals shouldn’t ever be acceptable. Fast food industries have lowered their standards, they prioritize the act of making money in any means possible over the evident facts on why chemicals should not be administered into our

Agricultural production in the United States has reached phenomenal highs in recent decades, far surpassing the small local farms one would have found a century ago. Large food corporations have become dominant in our culture and especially in the food we eat, but the question of how it may be harming us without our knowledge has become a prevalent issue in our day. The documentary Food, Inc. was produced by Filmmaker Robert Kenner, along with Elise Pearlstein and was released in 2008. During the time up to this event, activists were moving against the big food corporations accusing them of inhumane practice and disease while supporting the return of organic and non-GMO crops. This film addresses this issue and provides discussions and interviews

Modern processed foods are packaged in ways that are designed to sell. With many people seeking healthy and nutritious food options, it makes sense that companies would want to portray their products as such. In the article “Front-of-Package Food Labels”, Marion Nestle and David S. Ludwig discuss why vague and unproven front-of-package labels should not be allowed on processed food packages.

I always look at expiration dates when grocery shopping; is milk worth purchasing or will it begin to spoil in the fridge before it can be poured into a bowl of cereal? With artworks that include edible elements, questions regarding deterioration of food can also become a major concern, especially when museums, galleries, and private collectors aim to elongate the lifespan of their art. What may not be considered is how these edible materials can affect the longevity of other elements in a work of art. Can the chemical makeup of milk, pickled vegetables, Tabasco sauce, or Diet Coke cause condition issues to the support over a period of time? And if condition changes should occur, is the artist concerned or does it continue to comply with the

The purpose of this investigation is to find out if the coating on pills makes it harder to dissolve.

Coupland is very interesting, for I understand how essential emulsions are to the food that is consumed on a daily basis. Learning that emulsions can be applied to more than just a medium of food particles is gratifying. It is pleasant to know that the knowledge I am gaining pertaining to food can be implemented in other sciences. Personally, I choose food science as my field of study to gain a deeper understanding of the interactions among food at a chemical level. Dr. Coupland, precisely, examines food at this level, using science to understand “what makes food tick.” In the future, I am investigating concluding research with Dr. Coupland to examine the chemistry of food further, contributing to his research and enhancing my education at Penn

(Corbett)Polyurethane laminating, an adhesive for flexible packaging is easy and cheap to use as a sealant for food packaging. However, it can cause cancer if it react to the moisture in the food causing aromatic amines, which can be deadly. This adhesive is bad because it can react with the moisture for 41 plus days after it has cured, unlike other adhesives stop reacting seconds after being cured.(Corbett)

Conventional shipping cartons have ventilation holes which allows air to circulate around the product, but this also allows the produce to continue ripening and exposes to bacteria and pathogens, which contributes to loss. FreshTec’s patented packaging technology employs a breathable plastic liner inside a cardboard carton, which is sealed with a plastic lid. It’s part of a growing segment of food packaging using modified atmosphere technology. The liner and plastic lid slow the amount of oxygen entering the carton and also traps some of the carbon dioxide the produce expels, effectively putting it to sleep for up to a month of travel time. Overall, FreshTec provides more time for produce to reach the market, which reduce the likelihood of loss or waste.