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Folgers
Folgers is an American coffee brand founded in San Francisco in 1850 by James A. Folger, known for cup-testing, the 1984 'Best Part of Wakin' Up' slogan, and P&G then J.M. Smucker ownership.
Fondant icing
Fondant icing: a partially crystalline sugar paste of tiny sucrose crystals in saturated syrup, used poured or rolled to glaze and decorate cakes; 10–15% water, 371 kcal/100 g.
Fondue
Fondue, from French fondre (to melt), is the Swiss dish of cheese melted with white wine in a caquelon, with bread dipped on long forks; earliest recipe 1699 Zurich, national dish via 1930s Swiss Cheese Union promotion.
Fontina
Fontina is an Italian PDO semi-cooked cheese from Valle d'Aosta, made from raw whole milk of Valdostana cows, aged at least 80 days, with Fontina DOP Alpeggio and Lunga Stagionatura variants.
Food additive
Food additive: substance intentionally added to food for a technological purpose (preservation, colour, texture, emulsification), regulated via FDA petitions, EU positive lists and JECFA ADIs; E-number labelling, exposure data, and post-2023 actions on titanium dioxide and Red No. 3.
Food Assistance
Food assistance: aid providing food, vouchers, or cash to people lacking sufficient nutritious food. Covers U.S. international programs (Food for Peace/P.L. 480, McGovern-Dole, EFSP, WFP partnerships) and domestic SNAP, reaching 40 million Americans monthly.
Food bank
Food bank: nonprofit warehouse organization collecting surplus and donated food for redistribution to food pantries and charities; also called banque alimentaire. Originated 1967 in Phoenix, Arizona (St. Mary's Food Bank, John van Hengel); distinct from a food pantry, which hands food directly to households.
Food booth
Food booth: a temporary stand, stall, or cart selling food at fairs, festivals, and markets, distinct from food trucks. Covers sanitation permits (Philippines 3-month limit, 7°C/60°C rules), vendor application process, safety record, and hawker history.
Food coloring
Food coloring: dyes, pigments, or substances (color additives) added to food to impart or restore color. Distinguishing facts: FDA premarket approval, seven certified FD&C dyes, certification-exempt natural colors, Red 3 ban, EU E numbers.
Food Corporation of India (भारतीय खाद्य निगम)
Food Corporation of India (भारतीय खाद्य निगम, FCI), a Schedule-A Government of India PSU under the Food Corporations Act 1964, operational since 14 January 1965, procures, stores, moves, and distributes foodgrains at MSP for the PDS, NFSA, and buffer stocks.
Food court
Food court: a shared dining area in malls, airports, and public buildings with several small vendors around common seating. First successful mall food court opened March 1974 at Paramus Park Mall, New Jersey, developed by James Rouse's Rouse Company; distinct from the independent-vendor food hall.
Food desert
Food desert: a low-income area, per USDA a census tract with 500 people or 33% of residents more than 1 mile (urban) or 10 miles (rural) from a supermarket; also called low-income, low-access tracts; coined 1995, contested term versus food apartheid.
Food engineering
Food engineering: application of engineering principles, especially chemical engineering unit operations, to food processing, preservation, packaging, and safety; founded on Appert canning, Pasteur pasteurization, refrigeration; now includes HPP, nonthermal technologies, and AI-driven process optimization.
Food extrusion
Food extrusion, or extrusion cooking, is a continuous HTST thermomechanical process using screws and dies to cook, shape, and texturize snacks, cereals, pasta, pet food, and plant-based meat analogues.
Food history
Food history: the scholarly study of food production, preparation, and consumption across time. Roots in Athenaeus and Meng Shen; modernized by the Annales School, Mintz, Flandrin, and Montanari; now a global, interdisciplinary field.
Food industry
Food industry: the companies handling production, processing, preservation, packaging, and distribution of food within the agri-food sector. Key facts: EU agri-food employs 16 million, contributes €603 billion; global food trade USD 1.9 trillion (2023); food and beverage industry emits 20-30% of global GHG.
Food Inspection
Food inspection: official government examination of food facilities, farms, and imports to verify compliance with safety law. Split in the U.S. between FDA and USDA's FSIS; risk-based, HACCP-influenced, with FSMA frequency mandates and documented foreign-inspection shortfalls.
Food irradiation
Food irradiation treats approved foods with ionizing radiation (gamma rays, e-beams, x-rays) to kill pathogens and insects and extend shelf life; FDA-approved since 1963, regulated as a food additive, labeled with the Radura symbol.
Food Lion
Food Lion is an American supermarket chain founded 1957 in Salisbury, N.C. as Food Town, now an Ahold Delhaize USA brand with 1,100+ stores in 10 Southeastern and Mid-Atlantic states, over 82,000 associates, and a low-price, hunger-relief-focused omnichannel grocery identity.
Food Network
Food Network is an American basic cable channel devoted to food and cooking, launched from New York in November 1993 by Reese Schonfeld. Now under Warner Bros. Discovery, it shifted from instructional shows to competitions and created the celebrity chef phenomenon.
Food Network Star
Food Network Star (originally The Next Food Network Star), an American reality cooking competition on Food Network from 2005, testing culinary and on-camera skills; the prize is the winner's own Food Network show; its best-known winner is Guy Fieri, season 2 (2006).
Food packaging
Food packaging: materials used to package or wrap food in direct or indirect contact. Also called food-contact materials. Functions, materials, active and intelligent systems, FDA and EU regulation, and life-cycle environmental evidence.
Food pairing
Food pairing is the practice of combining foods and beverages for harmony or contrast in flavor. Key ideas: the flavor-compound-sharing hypothesis, positive pairing in Western cuisines, negative pairing in East Asian and Indian cuisines, expert pairing principles, and computational tools like FlavorGraph.
Food presentation
Food presentation, or plating, is the visual arrangement of food on dishware. Plate size, stacking style, plate color, and context measurably change liking, portion perception, and willingness to pay.
Food processing
Food processing: transformation of raw agricultural products (grains, meats, fruits, milk) into ingredients and processed foods using equipment, energy, and tools; spans 400,000 years from fire to canning, pasteurization, HPP, NOVA classification, and AI-driven inspection.
Food processing industry
Food processing industry: businesses transforming agricultural raw materials into food, from home-scale to large-scale operations; covers preservation methods, value chains, US regulation, non-thermal technologies, and the NOVA ultra-processed food health debate.
Food processor
Food processor: motorized kitchen appliance with interchangeable blades and disks for chopping, slicing, shredding, and kneading; invented as the Robot-Coupe by Pierre Verdun (1963) and popularized in America by Carl Sontheimer's Cuisinart (1973).
Food Quality
Food quality: the total attributes giving a food value to consumers, spanning safety, nutrition, sensory, and origin. Measured via Codex definitions, meal and diet quality indices, nutrient profiling, sensory and instrumental analysis, and HACCP-based regulation.
Food safety
Food safety, also called food sanitation, is the handling, preparation, and storage of food to prevent contamination and foodborne illness, causing over 200 diseases and 1.52 million deaths yearly.
Food Safety and Standards Authority of India (भारतीय खाद्य सुरक्षा और मानक प्राधिकरण)
FSSAI (भारतीय खाद्य सुरक्षा और मानक प्राधिकरण) is India's statutory food safety regulator under the Food Safety and Standards Act, 2006, established 2008, headquartered in Delhi under the Ministry of Health & Family Welfare, setting standards, licensing food businesses via FoSCoS, and enforcing with State authorities.