Apologies in advance.
Greek yogurt manufacturing produces millions of pounds of (toxic) acid whey waste every year, and no one knows what to do with it.
From Modern Farmer's fascinating story about how to deal with the whey problem:
"For every three or four ounces of milk, Chobani and other companies can produce only one ounce of creamy Greek yogurt. The rest becomes acid whey. It’s a thin, runny waste product that can’t simply be dumped. Not only would that be illegal, but whey decomposition is toxic to the natural environment, robbing oxygen from streams and rivers. That could turn a waterway into what one expert calls a “dead sea,” destroying aquatic life over potentially large areas. Spills of cheese whey, a cousin of Greek yogurt whey, have killed tens of thousands of fish around the country in recent years."
Source: seriouseats.com
Not-from-concentrate orange juice is processed with "flavor packs" to artificially ensure that each bottle tastes exactly the same.
No matter what time of year it is and which oranges the juice came from, big beverage companies make their products perfectly consistent by mixing the juice with carefully calibrated, brand-specific orange flavorings. These mixtures are added to replace the natural flavors lost when juice is chemically stripped of oxygen ("deaerated") so that it can be kept in storage tanks for more than a year (!) without oxidizing.
Because the added flavor is technically derived from orange oil and extract, it doesn't need to be specifically listed in the ingredients. Read more here.
Source: theohioanpioneerliterature.wordpress.com
This is how the ingredients for packaged veggie burgers get mixed together:
In a huge wheelbarrow. With a shovel. OMG, I love this so much. Watch the whole Science Channel video here.
Source: youtube.com
Most commercial milk is made by combining, heating, homogenizing, and repackaging the milk of hundreds of cows.
Milk gets separated by huge industrial centrifuges into components (fat, protein and other solids and liquids). Those milk parts are then recombined in various proportions to make perfectly uniform whole, low-fat, and skim milks.
Read more about the process — and how raw milk (aka the kind that comes straight from cows) became a thing of the past — in this L.A. Times article.
Source: alwaysbcmom.com
