McDonald's Fruitizz ad avoids ban. McDonald’s is free to promote soft drink Fruitizz as one of a child’s five-a-day after the advertising watchdog rejected complaints that the claim could not be proven. The campaign launched earlier this year to promote the fizzy fruit drink as containing one of a child’s five fruit and vegetable portions a day. However, complainants challenged whether the nutritional benefits detailed in a TV spot could be substantiated. The commercial showed children playing with bubbles in the shapes of fruits while a voiceover said: “Grape, apple, and raspberry juice with refreshing sparkling water. Fruitizz is full of fruity bubbles with no added sugar, artificial colours or flavours. And, it’s one of your child’s five a day” McDonald’s defended the nutritional claims, saying that it had adhered to Government guidelines on five-a-day pledges. Fruitizz was launched in May as part of a wider push from the restaurant to dispel perceptions that it only sells unhealthy food and drink.
Scottish Salmon start seaweed trials - News. THE Scottish Salmon Company (SSC) is pioneering a new and innovative environmental initiative at its award winning Loch Roag site on Lewis – with seaweed. In conjunction with its salmon farming operation, the company is now introducing seaweed on to its mooring ropes to achieve a great natural balance in the management of the water area. Seaweed reduced excessive nutrients in the water and SSC see such systems working alongside other environmental measures such as its strategy for ‘single generation, single loch, synchronised fallow’ and feed developments.
Trials of the pilot scheme now underway will be assessed over the next three months for the growth rate of the seaweed. And is successful, the company will then consider the commercial potential for seaweed crops as part of the company’s wider business interests. Ivor McIvor, The Scottish Salmon Company’s site manager at Loch Raog is excited by the new initiative. Calories to be cut by major food and drink companies.
Long-term food security challenges. Protein alternatives. Urban food production. Changing food and consumption trends. 2012 Manufacturing Trends Survey: Can Production This Year Top 2011? Food Deserts Not to Blame for Obesity and Poor Nutrition. You all know what a food desert is, right? It's a place where there aren't very many supermarkets. In fact, most often it's a place with no supermarkets, and almost always it's a poor neighborhood. But why do food deserts exist? Perhaps poor neighborhoods just aren't very profitable places to open supermarkets. But poor neighborhoods usually have plenty of bodegas and little corner shops, and if those places can make money why can't a supermarket? What's more, supermarket executives have always been very cagey when they're asked about the phenomenon, which suggests there's more to it than mere profitability. It's a bit of a mystery. But now there's another question about food deserts: Should we even care about them in the first place?
Past research has questioned whether access to supermarkets really has a big impact on either obesity or eating habits, but the question has remained ambiguous. Adam Drewnowski at the University of Washington has come to similar conclusions. What's for dinner? Just check the spectrometer. The IPMS spectrometer could one day be integrated into smartphones (Photo: Fraunhofer IPMS) Foodies who've ever dreamed of having superhero-style vision that could analyze what they are about to eat should keep an eye on the upcoming Sensor+Trade fair in Nuremberg. Scientists from the Fraunhofer Institute of Photonic Microsystems (IPMS) will be exhibiting a tiny prototype spectrometer that can measure factors such as water and protein level in foods, meaning you won't make the mistake of buying fruit that looks good on the outside but is rotten at its core.
The micro electromechanical system (MEMS) spectrometer can probe under the surface of any food type, even when it is enveloped in thin packaging film. The user points it at a piece of fruit, for example, and it reflects back a spectrum of infrared light that the system analyses by comparing it with information stored in a database. “We expect spectrometers to develop in the same way that digital cameras did,” says Dr.
About the Author. F&B Trends in 2012. Published on 12 December 2011 Phil Benson identifies the F&B trends that could triumph in 2012 – and considers how astute hoteliers could capitalise on them! The UK is set to experience one of its biggest years for sometime with celebrations to mark the Queen’s Diamond Jubilee being closely followed by the biggest sporting event on the planet as London hosts the 2012 Olympic and Paralyimpic Games. With millions of people expected to visit our shores from all over the world to attend these events, the hotel and hospitality industry will have to ensure that all visitors are entertained, fed and watered with the best possible food and drink on offer.
New British Cuisine! There has been a global perception that UK cuisine is honest, but bland and unimaginative. However, there have been a number of advancements in the restaurant industry throughout the UK, which means that the hotel industry will have to identify these emerging trends in order to compete strongly within the F&B sector. My View. Can Coffee Kick-Start an Economy? Jonathan Torgovnik/Reportage Andrew Rugasira, chief executive of Good African Coffee, in the hills near Kasese, Uganda. Jonathan Torgovnik/Reportage Growers with one of the hand-cranked pulping machines distributed by Rugasira. He checked into a London hotel, and from there he called and sent e-mails to the companies.
Rugasira is a tall, tireless 43-year-old with an angular face and slightly prominent ears and a smile that rearranges everything. Armed with a laptop that held a PowerPoint presentation about his coffee, he intended to pull off a kind of revolution. No longer would his country merely sell its unroasted beans to exporters who supplied the European and American coffee kings, from Nestlé to Starbucks; no longer would his nation just provide the raw material for someone else’s riches. He was bursting with the pitch he would deliver as soon as he met his first British buyer. Yet Rugasira has a resilience that may have been forged in childhood. Indian Engineers Build A Stronger Society With School Lunch Program : The Salt. Hide caption The Akshaya Patra Foundation, a nonprofit based in Bangalore, partners with the government to make close to 1.3 million nutritious meals a day for schoolchildren throughout India.
Ryan Lobo for NPR Hide caption One of Akshaya Patra's kitchens, just outside Bangalore, churns out an average of 17,000 pounds of rice and 4,500 gallons of lentil soup every school day. A kitchen overseer checks in on the food preparation in the early morning. Ryan Lobo for NPR Hide caption The giant kitchen is designed and run by engineers, who are passionate about efficiency and hygiene.
Ryan Lobo for NPR Hide caption Rice falls down a chute (top left) and is packed into sterilized stainless steel vessels for delivery to schools. Over time, Akshaya Patra has learned what children like in different regions and has customized the kitchen according to the local palate. But with all those challenges, the biggest obstacle that teachers face in keeping kids in school is hunger.
Catering to Caviar Tastes From an Unexpected Place. Bluetooth-enabled magnet orders pizza at the push of a button. A Dubai-based pizza shop is offering refrigerator magnets to customers that automatically orders their favorite pizza over the Internet when the button on it is pressed With most major pizza chains equipped with online ordering and smartphone apps, having a pizza delivered is faster and easier than ever before.
But that still may not be quick enough if you get a craving for your favorite pizza from your favorite pizzeria. That may be why one Dubai-based pizza shop is making things even easier on its customers by offering Bluetooth-enabled refrigerator magnets that can place an order for delivery at the push of a button. Red Tomato Pizza is distributing the magnets to their VIP (Very Important Pizza) customers who request one through the shop's website, where they can also select (and change) their default order. Source: Red Tomato Pizza via Mashable About the Author Post a CommentRelated Articles Just enter your friends and your email address into the form below.
Peter Kaminsky's Culinary Intelligence at Epicurious. P eter Kaminsky is no stranger to good eating. He's written cookbooks with Gray Kunz, Daniel Boulud, John Madden, and, new in May 2012, Adam Perry Lang. He worked for four years as a food critic for New York magazine and dissected the art of Argentine grilling with Francis Mallmann in the 2010 James Beard Award–winner Seven Fires. Somewhere along the way, his waistline began to reflect his life of wide-ranging gastronomic adventure. After his doctor warned of diabetes and a life-insurance agent turned him down for a policy, Kaminsky decided to change his approach to eating.
By giving up "white foods," maximizing his "flavor per calorie," and focusing on foods at their seasonal peak, he lost weight and kept it off. He details this journey to healthful eating in a new book, Culinary Intelligence: The Art of Eating Healthy (and Really Well). Epicurious: Culinary intelligence, as you term it, works on the idea of maximizing "flavor per calorie. " You can do the same thing with chocolate. Bees’ Decline Linked to Pesticides, Studies Find. For Them, a Great Meal Tops Good Intentions. Supporting local agriculture and food traditions? Far too narrow a goal, they said. Chefs’ obligation to help save the planet? A lofty idea, they agreed, but the priority is creating great, brilliant food. “With the relatively small number of people I feed, is it really my responsibility to worry about carbon footprint?” The two men were at Per Se, Mr.
Mr. And though his bearing is modest, at 41 he is already one of the leaders of Spain’s cocina vanguardia, as the chef and owner of the rustic Mugaritz, outside San Sebastián in the Basque country. “Each plate seems natural and effortless, but each ingredient is somehow more delicious and beautiful than you have ever seen it before,” said Wylie Dufresne, the chef at WD-50 in New York. Mr. Both he and Mr. “What restaurant isn’t farm to table?” When it comes to supporting communities, he said, he chooses to support Stonington, Me., by buying exquisite oysters from a seafood dealer there. Mr. Like the paintings of Picasso and Dalí, Mr. Capsule removes radioactive substances from beverages. Radioactive material in water and beverages may soon be removed with a disposable scrubber capsule (Photo: Shutterstock ) Image Gallery (3 images) With airborne radioactivity from Fukushima's still-critical damaged reactors circling the globe and more likely on the way from the mass incineration of earthquake debris, individuals are certainly justified in wanting to shield themselves from the fallout, especially when it shows up in their food and drink.
Now, to address concerns about nuclear contamination in juice, milk and even water, a team of researchers led by Allen Apblett from Oklahoma State University (OSU) has announced development of a capsule that, when dropped in liquid, can easily and effectively remove numerous radioactive substances and thus prevent the consumer from ingesting them. A major component of the OSU team's process is metal oxide nanoparticles which bind or react with radioactive substances and other heavy metals and effectively remove them from solution. Pepsi and Competitors Scramble as Soda Sales Drop. Eric Draper for The New York Times Rufina Cowboy removes weeds in the community garden near her home in Cuba, N.M. With her doctor's help, Ms. Cowboy realized that sugar from soda was contributing to her weight gain, and she now drinks mostly water.
“We’re not trying to be the pop police or anything, but we felt like we were sending a mixed message by having a healthy lunch program and yet letting everyone walk around with sodas with a bunch of sugar in them,” said Joel Price, superintendent of the district. Although schools have been removing sodas and other sugary drinks from vending machines for the last few years, the Faulkton district is one of the first in the country to institute a ban, according to the Alliance for a Healthier Generation, which works to reduce childhood .
Cold, bubbly, sweet soda, long the American Champagne, is becoming product non grata in more places these days. “The question is, Are we seeing a modest, multiyear decline that will bottom out? But Ms. Links for the First Half of May. What Pizza Hut's Crown Crust Pizza Says About Global Fast Food Marketing : The Salt. Perhaps you've heard by now of the Crown Crust pizza, the pizza-cheeseburger hybrid recently unveiled by some of Pizza Hut's international franchisees. Available only at Pizza Hut Middle East, this fast food chimera features a vaguely crown-shaped crust studded with "cheeseburger gems," topped with lettuce and tomato, and drizzled with "special sauce. " Many foodies have decried it as a "culinary abomination," "a sign of the apocalypse," or proof that America is finally losing its monopoly on gluttony.
A reviewer at Serious Eats, who tried the Crown Crust in Dubai, wrote: "There seems to be no rational explanation as to why this pizza was created. " But Leila Hudson, director of Middle Eastern and North African Studies at the University of Arizona, and a restaurateur herself, says the Crown Crust probably looks a lot less bizarre to Middle Eastern consumers than it does to us. It's actually pretty similar to the way ethnic cuisine is marketed to the U.S., Hudson tells The Salt. Pizza Hut's Crown Crust Pizza. In an apparent on-going effort to fatten up the rest of the world American-style, Pizza Hut — which just released a pizza with hot dogs stuffed inside the crust in the UK — is now offering a cheeseburger crust pizza in the Middle East.
Yes, this culinary abomination — called the “Crown Crust Pizza” — is no joke, and it has an equally appalling companion: a chicken nugget crust pizza. No wonder the Middle East hates America. Reports Eater: For starters, you have your choice of not one but two separate junk food items to have shoved into your pizza crust: cheeseburgers or chicken fillets.Secondly, the toppings on the main part of the pizza are themed with the crust — so burger toppings on the cheeseburger crust, complete with special sauce, and barbecue sauce and green peppers on the chicken one.
Here are the official rollout videos… We’re at the point where American fast food companies are immune to parody because they’ve effectively become a parody of themselves. Your move, Papa John’s. We’ll See Your Cheeseburger Stuffed Crust Pizza and Raise You. Just when you thought the world’s pizzamongers couldn’t pack any more mind-boggling ingredients into a pizza crust, they did. Pizza Hut Middle East has just introduced their latest heart attack on a plate, the “Crown Crust Cheeseburger Pizza.”
It’s actually fairly impressive. In a few short years, our gastric masterminds have gone from “hey, let’s stuff a pizza crust with cheese” to “hey, let’s stuff a pizza crust with hot dogs” to “hey, isn’t this what the Mayans warned us about?” Their piece de resistance, the Crown Crust Pizza features entire cheeseburgers set around the outside of the pie, acting as “gems” around the “crown.” The pizza itself is covered with traditional burger toppings like lettuce, tomatoes, ground beef and a special sauce.
For the more health-conscious, to use the loosest possible definition of that term, there’s a chicken fillet version, slathered in barbecue sauce and green peppers. (READ: Introducing Hot-Dog Stuffed Crust Pizza) Wendell E. Berry Lecture. Budget 2012: Cornish pasty price rise fears. Sun-dried tomatoes linked to hepatitis A outbreak. Parents back pre-watershed junk food advertising ban. Enter the Food Stylist.