FS_101_New_Prods_Lecture - Developing “New” Food...

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Developing “New” Food Products Why develop new foods? Do we need new foods? Where do ideas for new foods come from? How many new foods are there? How many foods last? Who makes new foods? What are the steps in making a new food?
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Do we really use new products? Do our diets change? The case of “Blancmange” Changing consumption patterns
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Blancmange “Take cooked breasts of chicken and put them on a table and shred them into the finest fibers you can. Then wash the rice and dry it, and make it into flour, and put it through a sieve: then moisten this rice flour with goat’s, sheep’s or almond milk, and boil it in a well-washed and clean pan; and when it begins to boil, add those shredded breasts, with white sugar and fried white pork fat; and keep it away from the smoke, and let it boil gently without excessive fire, so that it becomes as thick as the rice should be. And when you serve it, top it with crushed or pounded sugar, and fried pork fat.” "The Medieval Kitchen" 1998. Recipe dates Ca. 1650- 1700
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2.1 pounds per person per week
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1 Carbonated soft drink, fruit drink, canned iced tea, vegetable juice, and alcoholic beverage per capita figures are calculated by ERS using industry data. Uses U.S. resident population, July 1 for everything except for coffee, tea, and fruit juices, which use U.S. resident population plus the Armed Forces overseas, July 1. 2 Includes buttermilk. 3 Computed from unrounded data. 4 Converted to fluid equivalent as follows: 200 6 oz. cups per pound of tea, dry leaf equivalent. 5 Includes instant and decaffeinated coffee. Converted to fluid equivalent as follows: 60 6 oz. cups per pound of regular roasted coffee and 187.5 6 oz. cups per pound of instant coffee. 6 Canned, bottled, and frozen (reconstituted). 7 Beginning in 1983, includes wine coolers. NA = Not available. 25.0 1.4 2.4 21.3 0.5 13.9 8.2 51.5 35.5 16.0 25.4 24.2 7.9 21.0 14.0 6.9 2005 25.2 1.4 2.3 21.6 0.5 14.3 8.6 52.3 36.5 15.8 23.2 24.6 7.9 21.2 13.9 7.3 2004 25.1 1.3 2.2 21.6 0.5 14.5 8.6 52.5 37.4 15.0 21.6 24.2 7.5 21.6 13.9 7.6 2003 25.2 1.3 2.1 21.8 0.5 14.6 8.1 52.8 38.4 14.4 20.1 23.6 7.8 21.9 14.2 7.7 2002 25.0 1.3 2.0 21.8 0.5 14.7 9.2 52.9 39.0 13.9 18.2 24.2 8.2 22.0 14.2 7.8 2001 25.0 1.3 2.0 21.7 0.5 14.8 9.0 53.2 39.4 13.8 16.7 26.3 7.8 22.5 14.4 8.1 2000 25.0 1.2 1.9 21.8 0.6 14.8 9.0 53.5 39.7 13.8 15.8 25.1 8.2 22.9 14.8 8.2 1999 24.8 1.2 1.9 21.7 NA 14.7 9.1 53.8 39.9 13.9 14.4 23.9 8.3 23.0 14.9 8.1 1998 24.7 1.2 1.9 21.6 NA 14.8 8.5 52.7 39.1 13.6 13.4 23.3 7.2 23.4 15.2 8.3 1997 24.8 1.2 1.9 21.7 NA 14.8 8.6 51.6 37.8 13.8 12.4 22.1 7.6 23.8 15.3 8.5 1996 spirits and ades 6 Tota l 3 Distilled Wi ne Beer cocktails , fruit Tota l 3 R egul ar Diet Coffee 5 Tea 4 Total 3 O ther 2 Whole Year Alcoholic beverages V eget able juic es Fruit drinks, Selected Carbonated soft drinks juices Milk Beverages: Per capita availability
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Defining the “Food System” Those components of the economy directly
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This note was uploaded on 03/08/2009 for the course FDSC 3940 taught by Professor C.batt during the Spring '08 term at Cornell University (Engineering School).

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FS_101_New_Prods_Lecture - Developing “New” Food...

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