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  • The Food Timeline: popular American decade foods, menus

    The 1940s were all about rationing, protein stretching, substitutions, rediscovering "grandma's foods", and making do with less. Home cooks made sugarless cookies, eggless cakes, and meatless meals.

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    January 2018 Issue No. 462. Inside this month’s issue …. OUR STORY OF THE MONTH: Pinnacle of Bull-Headed Stupidity: Plopping a 5,800-Cow CAFO on 127 Low-Lying Acres

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    Corn syrup is a food syrup which is made from the starch of corn (called maize in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade.

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    Dear IFIF Members, dear friends and colleagues, The feed industry is at the center of one of the most significant challenges facing our societies in the next decades: how to feed a growing, urbanizing, world population expected to reach over 9 billion by 2050 and do so safely, sustainably and affordably.

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    Where did the 4R idea come from? This article looks at a few of the early sources and how those concepts relate to current challenges facing phosphorus management.

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  • Lactose - Wikipedia

    Lactose is a disaccharide derived from the condensation of galactose and glucose, which form a β-1→4 glycosidic linkage. Its systematic name is β-D-galactopyranosyl-(1→4)-D-glucose.

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