The Arctic Apple

In the nineties Juicy Fruit was a struggling brand. It was failing to keep the rhythm with sugar-free products that were promising breath freshness, intense mint flavour, a sexier new format and a larger pack. Excel and Dentyne Ice had become market leaders, with always new flavours and by heavily spending on advertisement. Both were growing fast. Juicy Fruit was a boring and old-fashioned sugar stick with a flavour that didn’t last enough. In 1992 it had launched a sugar-free tab with the TV support. In 1998, it had launched the “Value Price Proposition”. It was

Food, health and medical technologies have a large impact on individuals and communities today and in the future. Throughout this paper, discussion will involve the issues that society faces regarding food and health and how we can create a healthier and safer world for our future.

When you have a dollar in your pocket for lunch, do you chose the tiny side salad consisting of lettuce and a few vegetables, or a warm, juicy double cheeseburger. The burger will hold you off until dinner and is much more convenient for an employee or student on the go while the salad has the tendency to leave you feeling unsatisfied. The answer seems obvious. We are on the go all the time welcome to 2012, with no time to stop and peel an orange or slice an apple. We need pre-packaged fruit salad for a tasty, convenient, healthy snack. What may not be noted is our “healthy” snack is probably packed in high calorie syrup and added sugar. If you’re counting calories you should check the ingredients… who has

Genetically modified foods (GMO) are a necessary part of our nation's ability to keep up with the required food. They allow us to make food bigger, and last longer in order to enjoy them year round. However, “food begins to lose nutrition as soon as it is harvested.” (Source A). With this information we may begin to see the danger of keeping foods such as apples for extended periods of time; that is they lose much of their nutrition. In order to avoid eating non nutritional foods it is imperative that we eat closer to home. This will allow us to reduce the amounts of GMOs injected to foods by eating them in season and not needing them to last as long.

"They would have to alter the orange’s DNA — with a gene from a different species." (Harmon, 2013) As Mr. Kress began researching gmo options, they encountered several solutions. GMO 's coming from various sources

It’s time that consumers begin to see the value in produce regardless of their outward appearance. We aren’t talking about bruised produce or produce with broken skin that violates food safety regulations. We are talking about perfectly good, nutritious produce that simply doesn’t fit the standards for visual

Food quality has emerged over the past decade as a top concern for consumers leaving many large food brands struggling to adapt. Growing concern over the rate of obesity, genetically modified organisms (GMO), and overuse of antibiotic are the most significant drivers leading consumers to purchase healthier food. New companies are successfully targeting this demographic using terms such as “Non GMO”, “Gluten – Free”, and “Organic.” Meanwhile revenue continues to decline for legacy food companies including, General Mills, Kellogg Co, and Kraft Foods Inc. struggle to adapt to changing consumer preferences. Large traditional food companies are seeking to counter these trends by acquiring existing health food companies, developing new products,

In this study, the effects of temperature and pH were measured on the catalytic ability of the enzyme catechol oxidase (also known as tyrosinase, diphenol oxidase, or polyphenal oxidase). Enzymes are defined as catalysts in biological systems that lower that energy of activation or Ea of a reaction. When a substrate bonds to a the active site of an enzyme, this forms an enzyme-substrate complex. An enzyme substrate complex consists of one or more substrates bonded to the enzymes active site, which changes shape slightly when bonded to, so as to appropriately fit the substrate(s). This slight change in enzyme shape is called induced fit.

Fashion designing requires creativity, expertise in colors and fabrics, and artistic talent, but something that might be overlooked is that it also requires tremendous patience and perseverance. That is made clear by talking to the CEO of Shabby Apple.

We all know that apples are red. However, 7,500 different apples are grown worldwide. Different textures, uses, colors, sizes, taste and etc. all varying factors of each one of these apples in our world. Still think apples are just red? Just like assuming all apples are red, prejudgements are still judgements, which are can be really hurting and we know this through history.

It is that first bite you take of one of your juicy and savory store bought apples that just sends your taste buds wild. You can tell by how juicy it is that the apple was probably picked fresh last week. However, that is not the case. That apple had been picked mid-august while it was not fully ripe, was treated with a chemical called 1-MCP (Methylcyclopropene), waxed, boxed, and stored in a cold warehouse for up to 9-12 months. Apples used to be sprayed with fungicide before they used 1-MCP, but after so many health issues it was put to a stop. We have no idea of what is really being put into our food to give them the tastes that we enjoy so much. Unfortunately, American society today barely even knows how food is grown anymore. Barbara Kingsolver’s,

One of solution that could solve this was altering the orange’s DNA with a gene from a different species. However, owner of this company was still uncertain about this solution because the idea of producing a consumed product with which DNA has been manipulated, added, or changed in a laboratory still a controversy in certain region. They couldn’t claim that the oranges that they picked

According to the article the FDA they may be approving Arctic apple and the Innate potatoes, and deciding whether to provide labels to inform consumers what they are purchasing. In the article it is stated that the arctic apple and innate potatoes may not be release until several months or years. The arctic apple has been developed by Okanagan Specialty Fruits and has been tested in Canada. The benefit of the arctic apple is that it has reduced less brown spots when the apple has been slice or cut open and has cut down on disposal of the apples. The Innate potato has been developed by Idaho-based french-fry maker J.R. Simplot and has been tested to have fewer black spots from minor bruising.

Because it is so close to the equator, Costa Rica has a year round climate giving access to to a selection of exotic Costa Rican fruits. Costa Rica also has rich volcanic soil which is great for growing things like pineapples,bananas and other native fruits that are unknown to foreigners. The many fruits in Costa Rica are not just used for eating, that are used in the beverages frescos, refrescos, or jugos naturales where the fruits are blended with sugar, and a choice of water or milk. They are similar to the smoothies we drink. For this project I made a fruit salad using differents fruits that are eaten or popular in Costa Rica. The following fruits were used: mango, pineapple(piña), starfruit(carambola), papaya, and strawberries(fresas).

The breeding of the red-fleshed apples was originally from Kazakhstan and improvements of the apple was breed in order for the breeders to produce a apple that has high in Vitamin and as a healthy diet snack. The scientists have collected the apple’s seeds in order to let those seeds to grow in New Zealand. The red-fleshed apples were usually small back in Kazakhstan and it has a different taste which was a bit bitter and had a lack of quality in the commercial marketing. Also they have improved the apple’s taste just by crossing the original red-fleshed apple with another white-fleshed varieties fruit in order to improve the characteristics of the apple since it will be important for commercial and consumer with its long storage life. Generally, the red-fleshed apple will breed in order to improve the quality of the apple and also to provide nutrition which are high in vitamins and antioxidants, which then it reduces the risk of some diseases, but there are some red fleshed apple that can be healthier than other apples that have been produced. Although, breeders are able to use genetic information in order to make the breeding process faster and more effective. By investigating the DNA from the apples seed the scientists are able to predict that many apple characteristics including the red fleshed apple long before the seeds produces fruit, in order to decided which seeds are able to grow well and which can be redundant.