Browse Food Stories - Page 16

From crackers, to cheese snacks, to nutritionally enhanced juices, each new food that debuts on grocery store shelves starts with an idea and entrepreneurial passion.

University of Georgia food engineer Fanbin Kong has been awarded a more than $496,000 grant from the U.S. Department of Agriculture National Institute of Food and Agriculture to study the safety of nanocellulose and how it affects humans’ food digestion and nutrient absorption.

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.

Mike Doyle doesn’t eat raw bean sprouts, medium-rare hamburgers or bagged salads. He isn’t on a special diet, but as director of the University of Georgia Center for Food Safety in Griffin, Georgia, he studies the food pathogens that sicken thousands of Americans each year. For a time, foodborne illness was most often connected with undercooked meats; today, 33 percent of cases are tracked back to raw produce.

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.

If winter weather is keeping your family indoors, use the time to make and enjoy homemade fruit roll-ups. Using a food dehydrator and directions from University of Georgia Cooperative Extension, you can make some simple fruit roll-up snacks that are lower in sugar than those that are commercially produced.

Spring water from springs scattered across north Georgia may taste better than tap water, but that doesn’t mean it is safe to drink. The truth is that these spring water sources are not tested or treated.

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.