Food & Beverage

Magazine articles on food and beverage producers.

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Chemistry World November 18, 2014 Alistair S Grandison	The science of cheese This book attempts to describe the chemistry and biology of cheese making to non-scientist readers.
Chemistry World November 13, 2014 Martin Pigeon	Public health is the bottom line Since the European Food Safety Authority's main task is regulating industry products, and industry's chief interest is to have its products authorized, independence from food companies should be the EFSA's primary concern.
Fast Company Rebecca Greenfield	Tiny Mics, A Dog In A 3-D Printed Wheelchair, Emcee Who Barks: It's TED, For Pets Purina's Better with Pets Summit was nothing like I pictured. It was only a matter of time before we got the branded content version of TED with cute animals.
Fast Company November 2014 Danielle Sacks	Oreo Tags Pop Culture The iconic cookie has been gabbing all over social media to increase sales.
Fast Company November 2014	How To Craft A Healthier Sales Pitch Julie Smolyansky has grown her $110-million-a-year family business by always innovating the packaging and marketing of kefir, a probiotic drink from Eastern Europe.
AskMen.com K. Aleisha Fetters	Camel Milk Long consumed in desert locales where camels roam instead of cows, dromedary milk is becoming increasingly popular (or at least available) in the U.S.
Fast Company	Watch 128 years Of Coca-Cola's History In 2 Minutes We look at the pivotal moments in the history of one of the world's most instantly recognizable, and valuable, brands.
Chemistry World August 24, 2014 Michael Gordon	The chemistry of food This book is an ambitious attempt to cover the whole of food chemistry, but regrettably the English version contains too many stilted expressions and errors of grammar or fact.
Chemistry World August 19, 2014 Jennifer Newton	Stefano Farris: Food packaging chemistry A team is trying to develop new materials for food packaging applications, particularly in the form of coatings to improve and enhance plastic substrates.
Fast Company Danielle Sacks	Can Blossom's MIT-Enhanced Brew Win Over Skeptical Baristas? Like many third-wave coffee purists, Jeremy Kuempel, founder of Blossom Coffee, also believes it won't be long until coffee will be appreciated and subsequently sold like wine.
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