What makes America the most food-rich
country in the world?
Agricultural research and Cooperative Extension, the people who deliver research results to the public, are important. In the College of Agriculture and Life Sciences at NC State University, scientists are using the latest technology to develop new food products, food that tastes better, is safer, costs less and has a longer shelf life. Here are examples of the processes and new food products that resulted from . . . thought!
- At 16 research stations across the state, NC State’s Agricultural Research Service, in partnership with the N.C. Department of Agriculture and Consumer Services, continues to improve food production to feed more people at lower costs.
- Sweet Acidophilus milk was developed by food scientists in NC State’s College of Agriculture and Life Sciences. The milk contains high levels of Lactobacillus acidophilus NCFM, a culture that offers consumers the potential benefits of improving intestinal health, aiding digestion and stimulating the immune system.
- One day, you may apply jam to your toast the same way you put processed cheese slices on a grilled cheese sandwich. Food science students at NC State earned finalists’ honors in a national competition for this product, called Jammm Singles, which may one day find its way to a supermarket near you!
- Americans love seafood -- fried, grilled or steamed. With many fisheries declining and demand increasing, NC State aquaculture researchers have developed new technologies for the production of hybrid striped bass and other seafood that will keep these favorites on American tables.
- Easy Eggs allows consumers to enjoy that omelet without cracking a single egg. Developed by NC State food scientists, this liquid egg product pours from an aseptic carton. Since coming to market in 1989, nearly 15 billion eggs have been sold in this liquid form.
- Milk and juices can be stored unopened on the shelf, rather than refrigerated, thanks to advances in aseptic packaging. NC State, a national leader in food packaging development and home to the Center for Advanced Processing and Packaging Studies, has helped develop innovative strategies, like aseptic cartons, for packaging food products.
- China Pearl peaches are one example of new varieties brought to market by NC State’s Specialty Crops Program. The program promotes markets for new varieties and helps farmers identify markets for specialty products preferred by some consumers, including organic produce and medicinal herbs.
- The pork roast for Sunday dinner or the steak on the grill are leaner and more flavorful, thanks to research efforts by NC State animal scientists. Programs and research to enhance leanness and reduce fat through traditional breeding, grade and yield education, and feeding for lean gain have improved meat products over the years.
- Bite into a crispy dill pickle, and you have food scientists at NC State to thank for improving the quality and safety of fermented vegetables. In partnership with the U.S. Department of Agriculture, Agricultural Research Service’s the U.S. Food Fermentation Laboratory based at NC State has developed new strategies to improve pickling of cucumbers, cabbage and other vegetables since 1935.
- Enjoy an all-American hot dog, minus the fat? Food scientists at NC State were among the first to publish research regarding the development of low-fat processed meats, leading to the development of low-fat hot dogs and other products.
- With our country’s enormous agricultural diversity, we can enjoy fresh U.S.-grown produce year round. NC State research into post-harvest cooling -- reducing the temperature of produce coming from the fields and maintaining it to market -- has allowed growers to ship produce to distant markets fresh from the fields.
- More milk for dairy products is the goal of the Dairy Records Management Program based at NC State. The program provides records management to help dairy farmers produce more milk from their herds. The records, which can track production for individual cows, are now being used to breed cows that produce the greatest quantities of milk.