Browse Food Manufacturing Stories

Nestled among cappuccinos and traditional espresso lattes, a unique, golden-hued beverage has grown increasingly popular on cafe menus over the past several years. Advertised as a caffeine-free, healthy coffee alternative, “golden” turmeric milk is a take on haldi doodh — a traditional Indian beverage often used as an at-home cold remedy. Now researchers at the University of Georgia College of Agricultural and Environmental Sciences have developed a new method to make a plant-based, instant version of the beverage.

New Creation Soda Works won the grand prize at the 2024 Flavor of Georgia food contest for their product, PECHES Georgia Peach Soda. A family-owned company based in Bishop, Georgia, New Creation Soda Works started selling their soda syrups at a local farmer’s market in 2015. Today, their product line — comprised of sodas with flavors including strawberry habanero, butter pecan cream soda and the old-time root beer that inspired the company — sells in more than 700 locations nationwide.

The door to UGArden’s herb drying room leads to an olfactory explosion — sharp peppermint, earthy tulsi, sweet calendula and floral chamomile mix into an herbal perfume that would undoubtedly have tea drinkers reaching for their kettles. Now University of Georgia students will be able to get a taste of UGArden’s chamomile tea, along with a selection of the student community farm’s other herbal teas, with their campus meals as the UGArden medicinal herb program expands into UGA dining halls this spring.

Jim Gratzek, director of the University of Georgia’s Food Product Innovation and Commercialization Center, earned his doctorate in food process engineering from UGA’s Department of Food Science and Technology. He returned to the College of Agricultural and Environmental Sciences in 2022 after nearly 30 years in the commercial food industry, bringing a new perspective. In his experience, the biggest hurdle for new food entrepreneurs who don’t yet have sufficient working capital or manufacturing facilities is moving a product from concept to consumer.

Without direct intervention, food systems could be the largest contributor to environmental pollution by mid-century. This warning — and more importantly, the research efforts in place to make change — were highlighted in Edward Buckler’s keynote address at the 2023 D.W. Brooks Lecture and Awards. “Right now our food system is costing us more than the value we are getting out of it. This is something we need to fundamentally address,“ said Buckler, a research geneticist with the U.S. Department of Agriculture Agricultural Research Service.

Consider your favorite breakfast cereal, granola bar or other similar food, then imagine the production facility where it is made. If you picture large machines, conveyor belts and lots of moving parts, you get the gist of the environment. Keeping all these moving parts clean is of utmost concern to manufacturers, who spend considerable time and investment on food safety, making sure their production lines are free from harmful pathogens that may make consumers sick.

The University of Georgia College of Agricultural and Environmental Sciences has been selected as one of five university partners participating in a multi-year effort focused on identifying and addressing consumer questions involving the pork industry, announced the National Pork Board. The establishment of the Real Pork Trust Consortium will bring together the diverse expertise of five universities and will focus on three key areas to build consumer trust.

Barlow’s Foods won the grand prize at the 2023 Flavor of Georgia food contest for their product Barlow’s Peach Cobbler Syrup. Barlow’s Foods is a packaged foods company located in Atlanta and founded by Tiffani Neal. The woman-owned business creates pancake mixes and assorted breakfast staples, including their winning syrup.

The University of Georgia’s Food Product Innovation and Commercialization Center helps small businesses and entrepreneurs make their mark on the food industry through research, formulation, prototyping and more. With a focus on small businesses and entrepreneurs, FoodPIC is committed to helping its clients hone their products, like Lova Naturals Beauty Repair.

Thanksgiving is the quintessential American holiday for food. On the fourth Thursday of November, people across the country sit down at the “good dining table” (or the broken folding table for the kids) and eat the same thing — copious amounts of turkey. Vegans and vegetarians may find this holiday to be a more difficult one. What can a person on a plant-based diet eat on Thanksgiving without missing out on the holiday fun?