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Canning beans in a pressure canner. May 2008. CAES News
Home Canning 06/15/16 Elizabeth L. Andress
If you are thinking about following in your grandmother’s footsteps to preserve food this summer, start preparing now by gathering your equipment and supplies. The proper tools should be kept in good condition to ensure safe, high quality, home-canned food.
Rendering of the FoodPIC building being built on the UGA campus in Griffin. CAES News
FoodPIC 05/26/16 Christopher James
Tucked into a corner of the University of Georgia’s campus in Griffin, Georgia, FoodPIC is an innovative research center that could be a key component in bringing business and industry to the state.
A team of food industry experts and grocery buyers selected 33 products to compete in the final round of the University of Georgia's 2016 Flavor of Georgia Food Product Contest. A record-breaking 135 products were entered into the contest this year in 11 categories. CAES News
Flavor of Georgia 2016 02/23/16 Merritt Melancon
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.
Homemade fruit roll-ups can easily be made a home with the help of a food dehydrator or oven. CAES News
Homemade Fruit Roll-Ups 02/17/16 Elizabeth L. Andress
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.
Supermarket beef case at Buford Farmers Market CAES News
Federal dietary guidelines 01/14/16 Cal Powell
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.
Flavor of Georgia logo CAES News
Flavor of Georgia Deadline 01/14/16 Merritt Melancon
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.
Food safety researcher Larry Beuchat, a Distinguished Professor Emeritus at the University of Georgia, looks at a petri dish containing salmonella. CAES News
Dangerous Snacks 12/23/15 Merritt Melancon
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.
University of Georgia food scientists had participants in a recent workshop taste three brands of worcestershire sauce to demonstrate how one food item can taste different from different manufacturers. Participants in the class were considering or have developed a new food product for the retail market. CAES News
Food Workshop 10/16/15 Sharon Dowdy
Potential new food product developers from across the state learned the process of creating, packaging and launching a new food product at the University of Georgia’s New Food Business Workshop, held Oct. 6-7 on the university’s Griffin Campus.
Pie pumpkin painted during workshop at UGA Research and Education Garden in Griffin, Ga. CAES News
Preserving Pumpkins 09/24/15 Haley Lacuesta
Pumpkins are a staple of fall-time cuisine and festivities. Whether canned, dried or pickled, there are some important tips to keep in mind when preserving this holiday favorite. Due to natural acidity levels, pumpkins require certain precautions be taken when canning in order to make preserves that are safe to eat.
Chef Matthew Raiford, owner of The Farmer & The Larder in Brunswick, Ga., is among the experts who have helped lead University of Georgia Extension's "Starting a New Food Business" class. CAES News
Food Business Workshop 09/23/15
University of Georgia food scientist Anand Mohan says attending his two-day workshop will help those deciding whether or not to start a new food business to come to a decision.