Good news, vegans: A new study finds that kimchi made without fish products has the same type of bacteria as more traditionally made kimchi. That finding suggests that any probiotic benefits associated with traditional kimchi could be present in vegan versions as well.
In 2008, New York City mandated all chain restaurants to post the calories of items on their menus. The intent was to induce consumers to choose healthier items in the restaurant. A forthcoming study investigated whether the calorie posting on menus has broader spillovers by impacting consumer evaluations of the restaurant.
The study finds that health mentions about the foods increased significantly in online reviews after the calorie posting regulation. The result suggests that calorie posting can not only shift consumers towards healthier alternatives when inside a restaurant, but can also have spillovers on other customers reading the reviews by potentially redirecting them towards healthier restaurants and food items.
The authors analysed 761,962 restaurant reviews across 9,805 restaurants on an online restaurant review website in New York City from 2004 to 2012. Using text-mining methods, the authors examined the change in the mentions of health in reviews over time before and after the calorie posting rule went into effect. To rule out the possibility that the health mentions increase was simply due to increased public interest in health issues over time, they compared the change in topics discussed for chain restaurants, relative to non-chain restaurants which were not mandated by the rule to post calorie information. The authors found a significant increase in the proportion of reviews that discussed health for chain restaurants, relative to non-chain restaurants.
The authors also explored in greater detail the source of the increase in health topics. They found that it was largely driven by new reviewers who were previously not active in posting reviews, but began to post more reviews after the mandate. One author noted that interestingly, the increase in health discussion in opinions was not confined to restaurants in more affluent localities, commonly associated with more health-conscious consumers. This is an encouraging sign of the success of the rule across the socioeconomic divide — especially given the greater incidence of obesity among lower socio economic classes.
With one in four global consumers increasing their consumption of confectionery over the past year because there is more variety & novelty available, the food industry is responding. New data from Innova Market Insights finds a 15 percent average annual growth in global confectionery launches with a discovery claim (CAGR 2013-2017). Consumer curiosity to discover something new and different is leading to more unusual and often bolder flavours and blends, surprise textures and a greater focus on visual appeal in the sweets and snacks arena. Heightened sensory delivery is also being increasingly combined with an element of the unexpected. As such, we are seeing activity in areas such as unusual colours, popping candy, hot & spicy options, cooling effects and more interactive, personalized packaging.
A study conducted by researchers in California and France has found that meat protein is associated with a sharp increased risk of heart disease while protein from nuts and seeds is beneficial for the human heart.
Like fine wines, sea salts are artisanal products that inspire talk of terroir, texture and provenance. Now theres evidence that they can also be sources of spoilage moulds.
New research from Cornell mycologist Kathie Hodge and doctoral candidate Megan Biango-Daniels reveals varying levels of mould contamination in commercial sea salts. Among those moulds were important food spoilage moulds like Aspergillus and Penicillium, and even some notorious producers of mycotoxins.
This new finding contradicts the conventional wisdom that salts are sterile ingredients, said Biango-Daniels. The research stressed the importance of understanding the risk of using sea salt during food production.
Starting with seven different commercial salts, the researchers extracted living fungi and grew them in the lab for identification. The fungi discovered in the salt have potential to spoil food when used as an ingredient and can introduce mycotoxins or allergens when consumed.
At the levels discovered in the study, about 1.7 spores per gram, youre not risking your health by sprinkling sea salt on food you are about to eat. But big problems may result when sea salts are used at home or industrially to make cured meats, fermented pickles or brined cheeses that mature over time, when moulds introduced with sea salt can begin to grow and spoil food, maybe even rendering it toxic.
Fungi can survive in surprisingly hostile places. They cant increase or grow in a container of sea salt nothing can but spores of some fungi survive quite happily there. Later they can wake up and make trouble in our food, said Hodge, associate professor in the Plant Pathology and Plant-Microbe Biology Section of the School of Integrative Plant Science in the College of Agriculture and Life Sciences.
Health ingredients Europe & Natural ingredients 2018 will address the booming market for food with health benefits
The gap between Africas vegetable oil production and consumption is expected to widen further, triggering additional vegetable oil imports into the continent. Rabobank forecasts an additional 3.5m tonnes of vegetable oil imports (a 33% increase) by 2030, according to Rabobanks latest report Rising African Vegetable Oil Imports in the Next Decade, Emerging Markets Set to Gain Africa offers good potential for palm oil exports from South East Asia due to its competitive price advantage.
FDF, in partnership with the UK Flavour Association, is launching new a UK guidance on pictorial representation relating to flavourings and ingredients that deliver flavour.
The free resource provides food businesses with advice on what to consider when declaring a pictorial representation of a food ingredient on the label of a pre-packed product. The guidance addresses the different components of a product that can deliver flavour, be it flavourings or ingredients, and how, being used in combination or individually, companies can substantiate the use of a pictorial of a certain food ingredient. Three comprehensive worked examples of how the principles apply to different foodstuffs are also included in the guidance.
The aim of the guidance is to maintain industry labelling practices relating to the concept of wholly and mainly for the substantiation of a food ingredient depiction. Such practices were based on the UK Food Labelling Regulation 1996, which were superseded by the EU Food Information to Consumers Regulation (No. 1169/2011).
Sarah Church, Director, Food and Farming, Department for Environment, Food and Rural Affairs, said:
The Department for Environment, Food and Rural Affairs commends the Food and Drink Federation and its supporting partner the UK Flavour Association for their work to provide industry guidance about pictorial representations on food labels. It is important that the approach is consistent to maintain current industry practices where these are in accordance with the law. This approach enables consumers to be fully informed and to prevent them being misled about the composition of the food they buy.
Helen Munday, Chief Scientific Officer, Food and Drink Federation, said:
Flavour is an incredibly important attribute of food and drink, but it is essential that manufacturers represent this very consumer-relevant aspect of their food in the right way. This practical, but at the same time detailed and technical guide will help manufacturers graphically describe flavours to agreed guidelines.
Madeleine Jones, Head of Regulatory, Allied Technical Centre and Deputy Chair of FDF Food Law & Labelling Committee, said:
This guidance was born out of a need to defend the current approved labelling practices that ensure consumers are not misled when ingredients are illustrated on a product. European guidance on depiction was being discussed and some Member States wanted to impose practices that are considered misleading in the UK such as allowing stylized depiction when an ingredient is not present. The principles within the guidance have been successfully defended by Defra as the UK position. The worked examples were added to guide businesses stepwise through the points that need to be considered before an ingredient is depicted and should be particularly helpful to smaller businesses.
Julie Young, Secretariat, UK Flavour Association, said:
The UK Flavour Association is pleased to see the publication of this document which we hope will provide best practice guidance to our customers in the food industry with regard to correct product labelling. UK Flavour Association members are happy to provide further clarification to their customers on such matters. Our members can be viewed on our website
Food and Drink Federationhttp://tinyurl.com/lwykpft
Bosch plans to sell its packaging machinery business, based in Waiblingen, to a newly incorporated entity managed by CVC Capital Partners (CVC). The company and its Pharma and Food units will remain intact. Based in Luxemburg, CVC is a leading private equity and investment advisory firm with 24 offices in Europe, Asia, and the United States. It currently manages more than US$75 billion (67 billion) of assets.