Food Science and Technology Resources
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“‘Clean label’ foods” generally refers to food products that are simple, natural, and minimally processed. Clean labeling is a food industry movement that caters to the consumer who wants food products to be as “real” and preservative-free as possible. Although “clean labeling” is becoming more ubiquitous among food companies, there is no formal definition for the term. It originates from consumer perception of “natural” foods and is then self-defined by food companies, restaurants, and retailers.
In order to build a trustworthy relationship with consumers, more companies have removed or are planning to remove artificial ingredients from their products. However, this process is not easy, and manufacturers must ensure the efficacy, safety, quality, and cost-effectiveness of natural substitutes before using these alternatives widely.
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Pomegranate is an emerging crop that has been experiencing a significant expansion in Georgia. Pomegranates are excellent sources of sugars, soluble fibers, vitamins, minerals, and phytochemicals, including polyphenols with strong antioxidant activity. Because of their nutritional content, pomegranates are considered functional foods (foods that provide health benefits in addition to basic nutrition). This resource describes the main phytochemicals present in pomegranate fruits and provides an overview of the potential value-added products that may be developed from Georgia-grown pomegranates.
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B 1478
Roasted Peanut Flavor
Flavor is the major determinant for consumers’ appreciation of roasted peanuts. Flavor development involves two important reactions: Maillard reaction and lipid oxidation. Maillard reaction mainly occurs during roasting to generate a pleasant “roasted” flavor. But during storage, lipid oxidation produces off-flavors and reduces roasted flavor, which is known as “flavor fade.” In order to retard lipid oxidation, high-oleic cultivars were developed. We have observed that compared to normal-oleic GA 06G, high-oleic GA 13M had higher consumer acceptability with a better capability to mitigate lipid oxidation, demonstrating that using a high-oleic trait is a potential solution to the problem of flavor fade.
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This publication is the second in a series focusing on irrigation scheduling for vegetable crops. It contains basic guidance on water use and irrigation management for Brassica crops such as cabbage, leafy greens, broccoli, and cauliflower, and this information should assist growers in scheduling irrigation.
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C 997
Pomegranate Production
This resource helps growers understand how to grow pomegranates for commercial or home use in Georgia, as well as general production practices common in other pomegranate-producing regions. There has been increasing consumer demand for the fruit and it’s being used in many consumer products, including tea and juice blends, nut mixes, and other foods.
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This brief video shows examples of damage on vegetables caused by diamondback moths and pepper weevils. It discusses some of the challenges associated with the control of these pests in Georgia.
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Whiteflies are a concern for Georgia’s vegetable industry, both as a direct pest and a vector for viruses. This brief video discusses at risk crops, shows plant damage, and describes what conditions increase the likelihood of whitefly damage.
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This bulletin provides the scientific basis and food-safety framework for developing a food safety plan for acid/acidified foods. This includes practical food-safety examples for the acidified foods, including foundational support of a recordkeeping system and forms. Learning how to develop a process-flow diagram, developing recordkeeping forms, and applying food-safety principles during acid/acidified-food production will provide a processor with a better understanding of how a systematic approach to food-safety principles should be applied during the production, processing, packaging, storage, and distribution of acid/acidified foods. This publication contains information on how to develop a plan, including FDA requirements for developing a food safety plan, and sample recordkeeping forms to guide an acid/acidified food processor to safely process, package, and distribute acidified foods in commerce.
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This annual publication includes a report of 2019-20 onion research variety trials and Extension activity at the University of Georgia College of Agricultural and Environmental Sciences. The report contains the results of research awarded by the Vidalia Onion Commodity Commission.
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