Browse Food Manufacturing Stories - Page 5

Amanda Wilbanks, owner of Gainseville’s Southern Baked Pie Company, baked her way to the grand prize with her caramel pecan pie in the University of Georgia’s 2016 Flavor of Georgia Contest.

Judges have selected 33 products to compete in the final round of the University of Georgia's 2016 Flavor of Georgia Food Product Contest March 14-15 at the Georgia Railroad Freight Depot in Atlanta.

Georgia wines may not have the same cachet as California chardonnays or French Burgundies, but they’re earning new accolades each year thanks to a community of dedicated grape growers and little help from University of Georgia Cooperative Extension.

While early reaction to the new dietary guidelines released by the federal government on Thursday focused on new warnings about added sugar, sodium and meat, a University of Georgia expert noted the report is largely consistent with previous versions.

Time is running short for food entrepreneurs who want to participate in the state’s premier annual food competition: UGA’s Flavor of Georgia Food Product Contest. The deadline for registering for the 10th annual contest is Friday, Feb. 5.

Researchers at the University of Georgia found that pathogens, like salmonella, can survive for at least six months in cookies and crackers. The recent study was prompted by an increased number of outbreaks of foodborne diseases linked to low-water-activity, or dry, foods.