The first-ever algal cooking oil in the United States is now on shelves. Thrive’s Algae Oil offers numerous benefits, including a high smoke point, neutral taste, and, most importantly, a healthy dose of monounsaturated fat, giving consumers and chefs “a better choice for their everyday oil,” the firm says. Created from chlorella algae, the zero-trans-fat… Continue reading First Algae Cooking Oil on Grocery Store Shelves….
In the last year, U.S. sales of products labeled as “made with ancient grains” have grown by 35% to reach more than $209 million, according to SPINS1 (Schaumburg, IL). And while quinoa may still be the most ubiquitous, much of the growth is driven by up-and-coming ancient grains, such as farro. SPINS data indicate sales… Continue reading Farro is driving the ancient grain thang….
Story by Sarah Shemkus at Civil Eats Under the glass-and-metal canopy of a sprawling greenhouse in Yardley, Pennsylvania, BrightFarms is growing salad greens. A lot of salad greens. Arugula and herbs and the occasional tomato–about 360,000 pounds per year–sprout up in white hydroponic trays. When the plants are ready, they are harvested, packed, and driven… Continue reading Can large corporate urban farms grow “local” produce??
Is “free-range” or “pasture-fed” better? Now you can cut through the mess of marketing claims and take responsibility for the meat you eat. If you care about how chickens are raised, it can be confusing when you want to buy a chicken. Here are just some of the certifications and claims made in chicken labeling:… Continue reading This database will tell you how your dinner was treated!
Government health nannies are thirsty for a new target, and this time it’s craft beer. FDA busybodies will mandate by next December that restaurant chains offer full nutritional information for beers on tap — everything from calorie counts to protein content. The rule forces breweries to do expensive tests to keep their suds flowing at… Continue reading Craft brewers say new FDA nutrition labels may hinder small brewers….
When a customer orders a cocktail and says something like “can you put less ice in my drink?” they think that is code for “can you put more liquor in my drink?” Here is what it actually means: we are going to put less ice in your drink and you’re still going to get the… Continue reading Hey cheap ass, want free booze? Fucking pay for it!
The debate about sugar’s role in driving obesity is not only proving a growing barrier to indulging in certain foods and drinks, but also a key driver in shaping taste profiles, driving consumers away from sweet tastes and promoting interest in sour flavours. Below, Chris Brockman, Food & Drink Research Manager at Mintel, looks at… Continue reading Old sour puss….