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The fall 2013 issue of Ms. promotes the need for higher fast food worker wages.. Criticism of fast food includes claims of negative health effects, animal cruelty, cases of worker exploitation, children-targeted marketing and claims of cultural degradation via shifts in people's eating patterns away from traditional foods.
For example, a company may face different risks in production, risks due to irregular supply of raw materials, machinery breakdown, labor unrest, etc. In marketing, risks may arise due to fluctuations in market prices, changing trends and fashions, errors in sales forecasting, etc. In addition, there may be loss of assets of the firm due to ...
Food quality is a concept often based on the organoleptic characteristics (e.g., taste, aroma, appearance) and nutritional value of food. Producers reducing potential pathogens and other hazards through food safety practices is another important factor in gauging standards.
There's nothing worse than that moment when you pour yourself a cup of coffee first thing in the morning, whether from your coffeemaker, your French press, or your Chemex — and it tastes awful.
Certain foods just taste better than others, and usually, they’re the ones that have sugar and fat—at least in our experience. Now, a new study explains why it can be so tough to resist ...
Cano said it's been frustrating trying to find foods she can stomach — especially since there's little rhyme or reason to what tastes good. Things regularly shift. One day, California rolls were ...
Concern about Nestlé's "aggressive marketing" of their breast milk substitutes, particularly in developing countries, first arose in the 1970s. [2] Critics have accused Nestlé of discouraging mothers from breastfeeding and suggesting that their baby formula is healthier than breastfeeding through marketing campaigns which suggested the formula was used by health professionals.
For example, even though meat is held under refrigeration or in a frozen state, the poly-unsaturated fat will continue to oxidize and slowly become rancid. The fat oxidation process, potentially resulting in rancidity, begins immediately after the animal is slaughtered and the muscle, intra-muscular, inter-muscular and surface fat becomes ...