In a sense, it has integrated itself into various machinations of life. The food and beverage industry feels the impact of these new developments. The struggles are indeed taking shape. Companies are optimizing the “root to shelf” process pitted against questions like what defines milk. (Remember last week?) They’re not alone. Really big entities are weighing in now too. Last week’s opening salvo was just the beginning. Stay tuned in and check out more food ideas by downloading Kitchology’s Eat.Better app.
First, the tangible positives…Thanks to food technology, voice controlled scanning systems, smart tracking, automated assembly lines, storage and transport protection practices are all improving. Smart devices and tablets combined with voice operated software increasingly ease shipping burdens. Employees can continue working while a hands-free device ensures a package or product is headed to its destination. RFID like tracking devices utilizing existing cell towers are improving our ability to monitor a product while it’s en route. Furthermore, taking into account companies many product variants, machine operated production lines are increasing their processing speed. Lastly, stretch wrapping contains products and maintains their appearance. Advancements allow machines to better assess the amount needed thus streamlining the process. From beginning to end, food technology is involved.
Sometimes, the flip side is called into question. Recall, last week’s milk conundrum. This week, the Food and Drug Administration has deemed the definition of healthy is outdated. For over two decades, the label has been vaguely and poorly defined. As a result, the FDA intends to revamp this label to clearly reflect today’s standards. Believe it or not, currently, salmon, avocadoes and almonds fall into the unhealthy category. Meanwhile, children’s cereal and low fat pudding make the healthy list. Coming up with a universally agreed upon definition for something so complicated in this day and age will not be easy. Their work is cut out for them.
It looks like good intentioned food technology has some disadvantages too. Just because something is chock full of potential doesn’t mean that it doesn’t carry inherent or possible risks. If you need a historical refresher, refer to Madam Curie’s struggle. Sometimes it’s just worth it, don’t you think? What’s your take on this week’s #food technology? Healthy ideas welcomed @Kitchology or @Kitchenchick123.