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Ugentlig rapport om fødevareindustrien: 25. maj 2013

Ugentlig rapport om fødevareindustrien: 25. maj 2013


Hver uge tager vi et kig på de største økonomiske nyheder, der kommer fra madens verden. Her er denne uges:

Hormel Foods: Hormel Foods offentliggjorde deres andet kvartalsrapporter for andet kvartal af regnskabsåret 2013. De var især tilfredse med en salgsvækst på 21,1% i deres dagligvareproduktlinje samt en vækst på 49,1% i deres International & Other -linje fra 2012. Deres samlede salgsfremgang steg med 7%.

Nudler og firma: Noodles & Company annoncerede i dag, at de har indgivet et forslag om at tilbyde sin aktie i klasse A til offentligheden, men ingen tal er blevet bekræftet. Noodles & Company noterer deres aktier under symbolet NDLS, hvor Morgan Stanley & Co, LLC og UBS Securities LLC administrerer tilbuddet.

Del Monte Foods og Natural Balance Petfood: De to selskaber meddelte, at de har aftalt at fusionere. Begge virksomheder er tilfredse med deres potentielle fremtidige vækst samt den styrket dominans på markedet for foder til selskabsdyr. Fusionen forventes afsluttet i midten af ​​juni.

Molson Coors Brewing Company: Molson Coors Brewing Company annoncerede deres kvartalsvise udbytte på $ 0,32 på A- og B -aktier fra 31. maj 2013 og skulle betales 17. juni 2013. Derudover erklærede Molson Coors Brewing Company et kvartalsvis udbytte på CDN $ 0,32 med samme datoer.

Joe's Crab Shack: Joe's Crab Shack annoncerede nye sommerretter og drikkevarer tilgængelige til og med den 26. august 2013. Deres sydlige sommermenu indeholder en række nye hovedretter med fisk og skaldyr og øl samt nye forretter, specialdrikke og desserter. Disse funktioner vil være tilgængelige på alle 130 steder.

CirTrans Playboy energidrik: CirTran Corporation afslørede Playboys forslag om at blokere Play Beverages og CirTran Beverages fra at debutere Playboy Energy Drink, indgivet 1. februar 2013. Playboy håbede at forhindre disse virksomheder i at bruge kaninvaremærket på deres drikkevarer. Dommer Robert W Gettleman afviste dette forslag, så CirTran fortsætter med at sælge Playboy Energy Drinks verden over.

Red Robin Gourmet Burgers: Red Robin Gourmet Burgers rapporterer deres økonomiske resultater i slutningen af ​​første kvartal af regnskabsåret 2013 med en stigning på 2,3% i deres samlede virksomhedsindtægter. Red Robin -direktører noterede sæsonændringer, og medierne kan have haft en lille indvirkning på mindre forbrugertrafik og efterfølgende indtjening. De tror dog, at deres nuværende succes vil føre dem til fortsat overskud og større vækst.

Hooters: Hooters meddelte, at de har til hensigt at rose militæret på Memorial Day ved at få veteraner og aktive tropper til at nyde 10 gratis vinger med deres køb af drikkevarer på steder i hele USA. Desuden vil Hooters Girls have camouflage shorts på for at vise støtte. Fra nu og frem til den 24. juni 2013 vil Hooters også promovere Hooters for Heroes, en pengeindsamlingsindsats for at få kunderne til at donere penge og øge bevidstheden for almennyttige militære organisationer.


Inde i fødevareindustrien: den overraskende sandhed om, hvad du spiser

På en lys, kold dag i slutningen af ​​november 2013 befandt jeg mig i de mørke, uhyggelige, indendørs vidder af Frankfurts Blade Runner-lignende Festhalle Messe. Jeg var der undercover for at deltage i en årlig messe kaldet Food Ingredients. Denne tredages udstilling er vært for verdens vigtigste samling af ingrediensleverandører, distributører og købere. I 2011, da det blev afholdt i Paris, deltog mere end 23.000 besøgende fra 154 lande, der tilsammen repræsenterede en købekraft på 4 mia. Euro (2,97 mia. Pund). Tænk på det som fødevareproducenternes ækvivalent til en våbenmesse. Det er ikke åbent for offentligheden. Enhver, der prøver at registrere sig, skal vise, at de arbejder i fødevareproduktion, jeg brugte et falsk id.

Mens udstillere på de fleste madudstillinger ofte er ivrige efter at smage deres produkter, var der få standholdere her, der umiddelbart kunne spise. Dem, der gjorde, var ikke alt, hvad de syntes. Canapé-tern af hvid ost støvet med urter og krydderier sad under en tavle i bistro-stil, der nonchalant læste “Feta, med Glucono-Delta-Lactone” (en “cyklisk ester af glukonsyre”, der forlænger holdbarheden).

En konditor i skinnende hvide afrundede sin live -demonstration ved at tilbyde sample petits fours til de købere, der havde samlet sig. Hans lækre hjerte- og diamantformede kager var døde ringere til de pæne lag svamp, blank frugtgelé, fløde og chokolade, du ser i vinduerne på eksklusive konditorier, men blev lavet helt uden æg, smør eller fløde, takket være substitutionen af kartoffelproteinisolat. Denne revolutionerende ingrediens giver den "volumen, tekstur, stabilitet og mundfølelse", vi leder efter i kager bagt med traditionelle ingredienser - og det er bare tilfældigvis billigere.

Dette er målet med de viste varer, noget marketingbudskabet gør klart. Stroplinen for et produkt kaldet Butter Buds®, beskrevet af dets producenter som "en enzymmodificeret indkapslet smørsmag, der har hele 400 gange smørintensiteten af ​​smør", opsummerer det med seks ord: "Når teknologi møder naturen, du redder."

Udstillers stander blev arrangeret som kunstinstallationer. Skinnende glashylder blev baggrundsbelyst for at vise en regnbue af væsker i superstørrelse med så store farver, at de måske er neon. Plader af forskellige pulvere, formet til pyramider, blev stablet på elegante Perspex -stande med gådefulde etiketter - "tekstureret sojaprotein: hakket skinkefarve", læste en.

Producenter, der har brug for, at deres tomatsauce er tyk nok til ikke at lække ud af plastikæsken - og bare en smule blank, så den ikke ser mat og gammel ud efter flere dage i køleskabet - blev solgt fordelene ved Microlys® , en "omkostningseffektiv" specialstivelse, der giver "skinnende, glat overflade og høj viskositet", eller Pulpiz ™, Tate & amp Lyle's tomat "pulp extender". Baseret på modificeret stivelse giver den den samme frugtkraftige visuelle appel som en tomatsovs, mens den bruger 25% mindre tomatpuré.

Den brede forretningsportefølje for de virksomheder, der udstillede på Food Ingredients, var foruroligende. Omya, baseret i Hamborg, beskrev sig selv som "en førende global kemikaliedistributør og producent af industrielle mineraler", der leverede markeder inden for fødevarer, foder til selskabsdyr, oleokemikalier, kosmetik, rengøringsmidler, rengøringsmidler, papirer, klæbemidler, konstruktion, plast og industrikemikalier. I Frankfurt solgte Omya granuleret løgpulver, mononatriumglutamat og fosforsyre. For store virksomheder som dette er fødevareforarbejdning bare endnu en indtægtsstrøm. De oplever ingen kognitiv dissonans i at levere komponenter, ikke kun til dit måltid, men også til din fluespray, ridsefast bilcoating, maling eller lim. Konferencen var domænet for mennesker, hvis naturlige miljø er laboratoriet og fabrikken, ikke køkkenet, gården eller markfolkene, der deler antagelsen om, at alt, hvad naturen kan, kan mennesket gøre så meget bedre og mere rentabelt.

Træt efter timers gåtur rundt på messen, og uden karakteristik, uden at føle mig sulten, søgte jeg tilflugt på en stand med frugt og grøntsager, det føltes godt at se noget naturligt, noget umiddelbart genkendeligt som mad. Men hvorfor havde frugten dadler, flere uger siden, ved siden af ​​dem? En sælger for Agricoat fortalte mig, at de var dyppet i en af ​​dens løsninger, NatureSeal, som, fordi den indeholder citronsyre sammen med andre unavngivne ingredienser, tilføjer 21 dage til deres holdbarhed. Behandlet på denne måde udvikler gulerødder ikke den hvide, der får dem til at se gamle ud, udskårne æbler bliver ikke brune, pærer bliver ikke gennemsigtige, meloner oser ikke, og kiwier falder ikke sammen til en gelé dip i NatureSeal efterlader salater "der ser friske og naturlige ud".

For sælgeren var denne forberedelse en teknisk triumf, en velsignelse for cateringfirmaer, der ellers ville spilde usolgt mad. Der var en yderligere fordel: NatureSeal er klassificeret som et behandlingshjælpemiddel, ikke som en ingrediens, så det er ikke nødvendigt at angive det på etiketten, ingen forpligtelse til at fortælle forbrugerne, at deres "friske" frugtsalat er uger gammel.

På en eller anden måde kunne jeg ikke dele sælgerens entusiasme. Havde jeg spist "friske" frugtsalater behandlet på denne måde? Måske havde jeg købt et badekar på en stationsplatform eller på en morgenbuffet på hotel? Det gik op for mig, at selvom jeg aldrig bevidst spiser mad med ingredienser, jeg ikke genkender, havde jeg nok indtaget mange af de "vidunderprodukter", der blev vist her. I de senere år er de blevet introduceret langsomt og kunstfærdigt i mad, som mange af os spiser hver dag - i kantiner, cafeterier, pubber, hoteller, restauranter og takeaways.

Fødevareingeniører kan nu skabe en 'naturlig' moden ostesmag inden for 72 timer. Foto: Franck Allais/The Guardian

Du finder det måske alt for let at modstå lokkningen af ​​en kalkun trommeslager, et færdigret, en "frugt" drink eller et paddy loaf af standard hvidt brød. Du kan kontrollere etiketterne for E-numre og mærkeligt lydende ingredienser og boykotte de mest oplagte former for forarbejdede fødevarer. Og alligevel vil du stadig have svært ved at undgå de 6.000 fødevaretilsætningsstoffer - smagsstoffer, ruder, forbedringsmidler, blegemidler og mere - der rutinemæssigt bruges bag kulisserne i moderne fødevareproduktion. Den eksklusive hærdede skinke og salami, det "håndværker" surdejsbrød, den "traditionelle" ekstra modne cheddar, de luksuriøse belgiske chokolader, de specialkaffe og mirakuløse probiotiske drikkevarer, de tilsyneladende uoffensive flasker madolie: mange har haft en mere intim forhold til fødevareproduktion, end vi værdsætter.

Når du prøver at grave dybere, rammer du en mur af hemmeligholdelse. I mindst det sidste årti har de store produktionsvirksomheder holdt en lav profil og gemt sig bag trosbekendtgørelsen om kommerciel fortrolighed og hævdet, at de ikke kan afsløre deres opskrifter på grund af konkurrence. I stedet overlader de det til detailhandlere at stille eventuelle søgespørgsmål fra journalister eller forbrugere. Til gengæld drukner detailhandlerne dig i overflødigt, hovedsageligt irrelevant materiale. De mest vedholdende forespørgere kan blive behandlet med et off-the-peg-kundersvar fra virksomhedens hovedkvarter, en intetsigende, uspecifik forsikring som f.eks. “Hver ingrediens i dette produkt er i overensstemmelse med kvalitetssikringsstandarder, EU-regler, yderligere protokoller baseret på strengeste internationale krav og vores egne krævende specifikationsstandarder. ”

Jeg brugte år på at banke på lukkede døre og blev frustreret over, hvor lidt jeg vidste om nutidens fødevareproduktion. Det, der sker på gården og ude på markerne, er acceptabelt godt politiseret og gennemsigtigt. Slagterierne gennemgår regelmæssige inspektioner, blandt andet fra den lejlighedsvise undercover -reporter fra en vigilante dyrevelfærdsgruppe, bevæbnet med et videokamera. Min voksende bekymring var i stedet, hvor lidt vi egentlig ved om den mad, der sidder på vores supermarkeds hylder, i kasser, kartoner og flasker - mad der har gjort noget ved det for at gøre det mere bekvemt og klar til at spise.

Til sidst gav kontakterne inden for branchen mig et dækning, der tillod mig at få hidtil uset adgang til produktionsfaciliteter samt til områder, der kun er abonnenter på virksomhedens websteder, private rum, hvor den kemiske industri fortæller producenter, hvordan vores mad kan konstrueres. Selv med 25 års undersøgelser af fødekæder under mit bælte var det en øjenåbner.

Alt, hvad der kommer i en æske, dåse, pose, karton eller flaske, skal være forsynet med en etiket, der indeholder dets indhold, og mange af os er blevet eksperter i at læse disse etiketter. Men mange af de tilsætningsstoffer og ingredienser, der engang sprang ud som falske og uudgrundelige, er stille og roligt forsvundet. Betyder det, at deres indhold er forbedret? I nogle tilfælde, ja, men der er en alternativ forklaring. I løbet af de sidste par år har fødevareindustrien påbegyndt en operation, hvor den kaldes "ren etiket" med det formål at fjerne de mest iøjnefaldende industrielle ingredienser og tilsætningsstoffer og erstatte dem med erstatninger, der lyder mere godartede. Nogle virksomheder har omformuleret deres produkter på en ægte, helhjertet måde og erstattet ingredienser med erstatninger, der er mindre problematiske. Andre, der ikke er overbevist om, at de kan videregive omkostningerne til detailhandlere og forbrugere, har henvendt sig til en ny række billigere stoffer, der giver dem mulighed for at præsentere et skrubbet og rosenrødt ansigt for offentligheden.

Forestil dig, at du står i supermarkedet. Måske køber du normalt noget spekekød til en antipasti. Når en salami hentes, kan selv den mest bevogtede shopper slappe af, når de ser rosmarinekstrakt på ingredienslisten-men rosmarinekstrakter er faktisk "clean-label" -erstatninger for den gamle vagt af teknologisk lydende antioxidanter (E300-21), som f.eks. butylhydroxyanisol (BHA) og butylhydroxytoluen (BHT). Fødevareproducenter bruger dem til at bremse den hastighed, hvormed fødevarer bliver harsk, så forlænger deres holdbarhed.

Rosmarinekstrakter behøver ikke altid at have et E -nummer (E392), men den mere poetiske tilføjelse af "ekstrakt af rosmarin" får det til at lyde som en kærligt fremstillet ingrediens - især hvis den salami også er mærket som naturlig eller organisk. Og ekstrakten har noget at gøre med urten, normalt i sin tørrede form. Urtens antioxidantkemikalier isoleres i en ekstraktionsprocedure, der "deodoriserer" dem og fjerner enhver smag og lugt af rosmarin. Ekstraktion udføres ved hjælp af enten kuldioxid eller kemiske opløsningsmidler - hexan (afledt af fraktioneret destillation af råolie), ethanol og acetone. Neutral smag af rosmarinekstrakt sælges derefter til producenterne, normalt i form af et brunligt pulver. Dens forbindelse med den friskskårne, grønne og skarpe urt, vi kender og elsker, er temmelig fjernt.

Ved du ikke, hvad du skal have til middag? Hvad med en kyllingnudelret? Hvis du bemærkede, at den indeholdt en aminosyre som L-cystein E910, kan din entusiasme aftage, især hvis du ved, at dette tilsætningsstof kan stammer fra dyre- og menneskehår. Men en række nye-bølge gærekstrakter erstatter i stigende grad E910. Én leverandør markedsfører sine varer som ”en række prækomponerede, klar til brug produkter, der giver samme intensitet som vores klassiske processmag, men er mærket som helt naturlige. Ingredienser fås i kylling- og oksekødssmag, med ristede eller kogte sorter samt hvidt kød og mørk stege. ” Alle kan mærkes som "gærekstrakt" - en velsignelse for producenter, fordi gærekstrakter har et sundt image som en rig kilde til B -vitaminer. Mindre kendt er det faktum, at gærekstrakt har en høj koncentration af aminosyren glutamat, hvorfra mononatriumglutamat - bedre kendt som MSG, et af de mest afskallede tilsætningsstoffer - stammer.

Hvad er der ellers i din kurv? Antag, at du kigger efter en gryde med noget fristende kaldet en "chokoladecreme -dessert". Du læser ingredienserne: sødmælk, sukker (godt, der skulle være lidt), fløde, kakaopulver og mørk chokolade. Det hele lyder ganske eksklusivt, men så vakler din trang til at købe, da du bemærker tre dårlige ingredienser.

Dette er domænet for mennesker, hvis naturlige miljø er laboratoriet, ikke køkkenfolkene, der deler antagelsen om, at alt, hvad naturen kan, kan mennesket gøre så meget bedre og mere rentabelt. Foto: Franck Allais/The Guardian

Den første er carrageenan (E407), et hærdningsmiddel afledt af tang, der har været forbundet med sår og mave -tarmkræft. Det betragtes nu i fødevareindustriens kredse som et "ideelt set ikke" (skal medtages) tilsætningsstof. Den anden af ​​disse bekymrende ingredienser er en modificeret stivelse (E1422), eller for at give den sit fulde kemiske navn, acetyleret distarkadipat. Det startede som en simpel stivelse, men er blevet kemisk ændret for at øge dets vandholdningskapacitet og tolerance for de ekstreme temperaturer og fysiske tryk ved industriel forarbejdning. Den tredje problematiske ingrediens er gelatine. Dette er anathema for observante muslimer, jøder og vegetarer, og endda sekulære altædende undrer sig måske over, hvad dette biprodukt af svineskind gør i deres budding.

Heldigvis for producenterne af din chokoladecreme -dessert er der en Plan B. De kan fjerne alle tre fornærmende genstande og erstatte dem med en mere sofistikeret type "funktionelt mel", hydrotermisk ekstraheret fra korn, der vil gøre det samme arbejde, men uden behov for E -numre.

En anden mulighed for at rydde op i denne dessert ville være at bruge en "co-texturiser", noget der omkostningseffektivt ville levere den nødvendige tykke og cremede afladningsfaktor. Texturisers, ligesom modificerede stivelser, er baseret på stærkt forarbejdet, ændret stivelse designet til at modstå højtryksfremstilling-men fordi de af fødevaretilsyner obligatorisk klassificeres som en "funktionel indfødt stivelse", kan de simpelthen mærkes som "stivelse". Igen, ingen E -numre. Så der kommer to tilsætningsstoffer og en ingrediens, som mange mennesker undgår, for at blive erstattet af en enkelt ny generation ingrediens, en der er uigennemsigtig i dens formulering (proprietære hemmeligheder og alt det der), men som ikke vil udløse forbrugeralarm.

Fødevareforarbejdningens historie er fyldt med ingredienser, der oprindeligt blev præsenteret som sikrere og mere ønskelige, men alligevel efterfølgende udgået som det modsatte. Hydrerede vegetabilske olier eller margarine blev aktivt fremmet som sundere end de naturlige mættede fedtstoffer i smør. Høj fructose majssirup, der engang blev markedsført som foretrukket frem for sukker, er nu blevet identificeret som en vigtig drivkraft for fedmeepidemien i USA.

Er clean-label-kampagnen en hjerte-og-sjæl-indsats fra producenterne til at reagere på vores ønske om mere sund mad? Eller bare en egeninteresseret substitutionsøvelse? Linjerne er bevidst sløret: som en direktør i et førende forsyningsselskab udtrykte det, "Ingredienser, der giver indtryk af, at de stammer fra en bedstemors køkken og ikke er blevet behandlet for hårdt, har stor appel til forbrugerne." I mellemtiden er der ingen tegn på, at producenterne bruger større mængder af de rigtige, naturlige ingredienser, forbrugerne ønsker. Ren mærkning ligner mindre en grundig forårsrengøring af fabriksmad end en overfladisk oprydning med det mest pinlige rod fyldt i skabet bag en fast lukket dør-hvor forhåbentlig ingen vil lægge mærke til det.

Fra vandindsprøjtet fjerkræ og pulveriseret koaguleret æg til ultraklæbende batters og færdigblandede marinader er råvarerne i industriel fødevareproduktion sjældent ligetil. Faktisk deler de normalt ret komplicerede baghistorier om behandling og intervention, som deres etiketter ikke afslører.

På samme måde som du aldrig vil se et vildfaldet løgskind ligge omkring en fabrik til færdigretter, er det yderst usandsynligt, at du heller ikke vil se en æggeskal. Æg leveres til fødevareproducenter i pulvere, f.eks. Tilsat sukker eller som specielle “high gel” -produkter, der kun indeholder albumin til piskning. Flydende æg vil blive pasteuriseret, kun æggeblomme, kun hvide, frosne eller afkølede eller med "forlænget holdbarhed" (en måned) - alt efter hvad der er lettest. De kan være flydende, koncentrerede, tørrede, krystalliserede, frosne, hurtigfrosne eller koagulerede. Producenter kan også købe praktisk færdiglavede, færdige æg til fremstilling af produkter som skotsk æg og mayonnaise eller æg, der er præformet til 300 g cylindre eller rør, så hver æggeskive er identisk, og der ikke er afrundede ender.

Disse hårdkogte, rørformede æg snappes op af sandwichfremstillingsvirksomheder. Producenter kan også vælge mellem skræddersyede ægblandinger, der er klar til brug i alt fra quiche og croissanter til blanke gyldne wienerbrødglasurer og omfangsrige marengs. Og der er altid den billigere mulighed for at bruge “ægerstatninger” fremstillet af fraktionerede valleproteiner (fra mælk). Skynd dig ikke at bruge dem: de har en holdbarhed på 18 måneder.

Fødevareindustrien har påbegyndt 'operation clean label' - fjernelse af de mest iøjnefaldende industrielle ingredienser og erstattet dem med erstatninger, der lyder naturlige og godartede. Foto: Franck Allais

Fødevareingeniører kan nu skabe en "naturlig" moden ostesmagning ved at blande ung, umoden ost med enzymer (lipaser eller proteaser), der intensiverer ostesmagen, indtil den når "modenhed" - inden for 24 til 72 timer. Denne modne ostesmagning varmebehandles derefter for at standse enzymatisk aktivitet. Hey, presto: ost med moden smag på dage frem for måneder. (Traditionel cheddar betragtes ikke som virkelig moden, før den har tilbragt mellem ni og 24 måneder i modningslokalet.)

Et fabriks spisekammer ligner ikke dit. Når hjemmekokken beslutter sig for at lave en Bakewell -tærte, sammensætter hun eller han en række velkendte ingredienser: hindbærsyltetøj, mel, smør, hele æg, mandler, smør og sukker. Fabrikkens madteknolog nærmer sig derimod tærten fra en helt anden vinkel: Hvilke alternative ingredienser kan vi bruge til at skabe et produkt i Bakewell-tærteform, mens vi udskifter eller reducerer dyre ingredienser-de dyre nødder, smør og bær? Hvordan kan vi skære mængden af ​​smør, men alligevel øge den smøragtige smag, samtidig med at vi forklarer tilføjelsen af ​​billigere fedtstoffer? Hvilke sødestoffer kan vi tilføje for at sænke tærtens indhold af åbenlys sukker og retfærdiggøre en "reduceret kalorieindhold" etiket? Hvor mange gange kan vi genbruge det bagværk, der er tilbage fra hvert produktionsforløb i de efterfølgende? Hvilke antioxidanter kunne vi smide i blandingen for at forlænge tærteens holdbarhed? Hvilket enzym ville holde mandelsvampelaget fugtigt i længere tid? Kan vi bruge en hindbærpuré og gelblanding med lang levetid i stedet for konventionel syltetøj? Hvad med at belægge mandelsvamplaget med en usynlig spiselig film, der ville holde mandlerne sprøde i uger? Kunne vi erstatte en del af melet med en stivelse for at give et mere voluminøst hævet resultat? Og så videre.

Vi spiser alle tilberedte fødevarer fremstillet ved hjælp af state-of-the-art teknologi, mest ubevidst, enten fordi ingredienserne ikke behøver at være angivet på etiketten, eller fordi væselord som “mel” og “protein”, krydret med liberal brug af adjektivet "naturlig", skjul deres produktionsmetode. Og vi ved ikke, hvad denne nye diæt kan gøre ved os.

En foruroligende 60% af den britiske befolkning er overvægtig en fjerdedel af os er overvægtige. Springer vi til en uberettiget konklusion, når vi lægger en betydelig del af skylden for fedme, kronisk sygdom og den dramatiske stigning i rapporteret fødevareallergi ved døren til forarbejdede fødevarer? Der er flere grunde til at undersøge denne forbindelse.

Fødevareproducenter kombinerer ingredienser, der ikke forekommer i naturlige fødevarer, især trilogien om sukker, forarbejdet fedt og salt, i deres hurtigst fordøjede, meget raffinerede, næringsstofforarmede former. Den officielle linje - at de involverede kemikalier ikke udgør nogen risiko for menneskers sundhed ved indtagelse i små mængder - er næppe betryggende. Sikre grænser for forbrug af disse midler er baseret på statistiske antagelser, ofte leveret af virksomheder, der fremstiller tilsætningsstofferne.

Fremstillede fødevarer indeholder ofte kemikalier med kendte toksiske egenskaber - selvom vi igen er forsikrede om, at dette ved lave niveauer ikke er grund til bekymring. Denne trøstende konklusion er grundlaget for moderne toksikologi og er hentet fra den schweiziske læge fra 1500-tallet, Paracelsus, hvis teori "dosen gør giften" (dvs. en lille mængde gift gør dig ingen skade) er stadig dogmet af nutidens kemiske test. Men da Paracelsus satte sig for at spise, var hans kost ikke sammensat af takeaways og opvarmning af supermarkeder, han slukkede ikke sin tørst med dåse af læskedrikke. Han blev heller ikke udsat for syntetiske kemikalier, som vi er nu, i trafikdampe, i pesticider, i møbler og meget mere. Virkelige niveauer af eksponering for giftige kemikalier er ikke, hvad de var under renæssancen. Den forarbejdede fødevareindustri har en uhøjtidelig historie med aktivt at forsvare brugen af ​​kontroversielle ingredienser længe efter veldokumenterede, efterfølgende validerede, mistanke er blevet luftet.

Forsigtighedsprincippet ser ikke ud til at være fremtrædende i branchens beregninger, og det er deres lobbyvirksomhed heller ikke - det vækker stort i overvejelser om fødevaretilsyn. Hvis det gjorde det, ville det være meget lettere at styre væk fra fremstillede produkter.

Tempoet inden for innovation inden for fødevareteknik betyder, at mere komplekse kreationer med stadig mere uigennemsigtige produktionsformer strømmer til markedet hver dag. Bare i sidste måned faldt et dossier for en ny serie mejeriproteiner i min postkasse. Ved siden af ​​et foto af et rustikt udseende, gyldent pandebrød lød forklaringen: ”Mange bagere vender nu til gennemsyrer, en ret ny ingrediens på markedet for fødevareingredienser. Permeat er et co-produkt af produktionen af ​​valleproteinkoncentrat (WPC), valleproteinisolat (WPI), ultrafiltreret mælk, mælkeproteinkoncentrat (MPC) eller mælkeproteinisolat (MPI). ”

Permeat, tilsyneladende, "bidrager til bruningen af ​​bagværk" og producerer brød, der "bevarer sin blødhed i en længere periode og forlænger holdbarheden". Hvor smart. Men jeg foretrækker, at mit brød blev brunet udelukkende fra påføring af varme. Jeg er parat til at acceptere, at det vil forældes over tid, snarere end at spise noget, der skyldes dets eksistens til ingredienser og teknologier, som jeg ikke er fortrolig med, ikke kan forhøre mig og derfor aldrig rigtigt kan forstå. Er jeg ved at overdrage al kontrol med brød eller andet, jeg spiser, til den kemiske industris fødevareingeniører? Ikke uden kamp.


  • USA Rice Federation: USA Rice Daily
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  • PhilStar: "Palace trækker ikke ordren tilbage på lavere risafgift"
  • Spørger: "Regeringen tillader ikke import af ris i høstsæsonen"
  • PNA: "IATF tillader NFA's Asean+3 Emergency Rice Reserve -møde"
  • Business Mirror: "Palace insisterer på, at EO 135 sænker risafgifterne i 1 år, vil ikke skade landmændene"
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  • Tribunen: "Normer ændret, risfræsere græder grimt"
  • Asia Net Newsable: "Indien sætter rekord på eksport af ris og hvede til 19,8 millioner tons eksporteret i 2020-21"
  • Dawn: "Riseksportører angriber bemærkninger fra statsministerens medhjælper"
  • ProPakistani: "Riseksportører slår tilbage på SAPM om landbrug over 'falske påstande'"
  • News Intl: "Riseksportører nedlægger PM aides krav"
  • News Intl: "Pakistan eksporterer årligt over $ 800m basmatiris"
  • Kenya News Agency: "Lavprisimporterede risskader i Mwea"
  • RISMARKED OG TEKNOLOGIKONVENTION, 6-8. JULI, 2021
  • USDA Export Sales Report Highlights
  • USDA Rice Export Salgsrapport
  • Capital Press: "Vandmangel i hele Vesten påvirker, hvad landmændene planter"
  • Hinduen: "Da majspriserne stiger, erstatter Kina hvede, ris som foder"
  • Manila Bulletin: "Regeringen vil afbryde importen af ​​ris i den lokale høstsæson"
  • GMA News: "Filippinerne importerer ikke ris i høstsæsonen, siger Palace"
  • Business World: "Palace lover at suspendere risimport under høst"
  • PNA: "Takstnedsættelse på importerede ris beregnet til at undgå mangel: Palace"
  • Spørger: "En anden palads-senat-tiff hænger over toldsænkning på importerede ris"
  • Business Mirror: "FFF kan anlægge sag mod TC over risafgifter"
  • PIA: "Transplanteringsmaskiner til fordel for 1,7K Legazpi -landmænd"
  • PNA: "Landmand krediterer god landbrugspraksis for højt palayudbytte"
  • Phnom Penh Post: "OM 5451 ris leverer gyldne resultater"
  • Financial Express: "Indien eksporterer rekord 20 MT ris, hvede i FY21"
  • Hindustan Times: "Mangel på arbejdskraft truer over uafskallet transplantation i år igen"
  • USRPA: Rice Advocate
  • USDA HÆSTE FREMGANG
  • University of Arkansas: Arkansas Rice Update
  • EurekAlert: "Opdagelse øger sandsynligheden for at dyrke mad på trods af tørke"
  • Global Times: "Landmænd planter risplanter i det nordlige Kinas Hebei"
  • Manila Times: "Rishøst steg 8,6% i januar-marts"
  • Forretningsverden: "Sænkning af risafgifter kommer under yderligere angreb"
  • PhilStar: "Palace forsvarer sænkning af taksterne for risimport"
  • Bernama: "Indonesien må ikke importere ris i år"
  • Dhaka Tribune: "85% Boro uafskåret høstet i Rajshahi -regionen"
  • Hinduen: "Tidlige regner, sene indkøb ramte Telangana -landmænd hårdt"
  • ReliefWeb: "Pakistan ugentlig markedsmonitorrapport"
  • The Herald: "Nye rissorter udviklet"
  • Denne dag: "Trods bandit, angreb fra hyrder, erklærer risbønder overskudsudbytte"
  • Phys.org: "Forskere finder nye mekanismer, der regulerer riskornstørrelse og vægt"
  • KAIT: "Risbønder støder på kampe med at plante afgrøder"
  • Texas A&M University: Texas Rice Crop Survey
  • Manila Bulletin: "Regeringen reducerer tolden for import af ris for at opveje klimaændringernes indvirkning"
  • Forespørger: "Sænkning af risafgifter, øgning af importmængden til en 'grusom vittighed'"
  • Business Mirror: "PHL-import importeres tommer op i januar-april – BPI"
  • Vietnam+: "Filippinerne sænker importtolden på ris, svinekød"
  • Vietnam+: "Vietnam tjener 362 millioner USD på riseksport i april"
  • Viet Reader: "Vietnams riseksportører opfordrede til at udnytte frihandelsaftaler til at øge forsendelsen"
  • USDA Ag Attache: "Ugentlig rispris i Thailand"
  • USDA Ag Attache: "Burma Rice Trade Monthly"
  • Daily Star: "Boro -output falder"
  • Indian Express: "Forklaret: Hvordan eksport af ris og hvede ramte rekordhøj"
  • Daily Times: "Pakistan har et stort potentiale for at forbedre sin eksport af ris"
  • Pakistan Observer: "Pakistan får rigelige muligheder for at forbedre riseksport: CPAIC"
  • The Punch: "Ekiti til at producere en million tons ris årligt"
  • USDA ERS Rice Outlook -rapport (udgives 16:00 EDT)
  • KPLC: "Havnen i Lake Charles sender ris til konfliktramte områder i Afrika"
  • RICEONLINE.COM UDBUD - TAIWAN TENDERS 12. MAI - USA FULDFØRT - AUSTRALIEN DELT FULDFØRT
  • PhilStar: "Filippinerne importerer mere ris næste år"
  • Business Mirror: "Rekord indenlandsk høst set til at reducere risimporten"
  • Nhan Dan: "Quang Binh -landmænd nyder kofangerrisafgrøde"
  • Financial Express: "Formentlig GI -mærket i EU set til at øge Indiens basmatiriseksport"
  • Born2Invest: "Amerikanske risinvesteringer i Burkina Faso for at styrke fødevaresikkerheden"
  • Ledelse: Mega Rice Mills springer snart op i Kano - Mukhtar "
  • The Sun: "Lagos and enhanced rice production"
  • ReliefWeb: "GIEWS Country Brief: Uruguay"
  • Baking Business: "CHS to renovate, expand Louisiana export terminal"
  • RICEONLINE.COM TENDERS - AARQ UK TENDER MAY 13TH
  • California Ag Today: "Weedy Rice Management"
  • Action News Now: "CALIFORNIA DROUGHT DECLARATION IS EFFECTING MORE THAN JUST WATERING YOUR LAWN"
  • RICEONLINE.COM TENDERS - KOREA aT TENDERS MAY 13TH
  • TASS: "Media: Sanya's rice plantation park increased rice yield to 15 tonnes per hectare"
  • Manila Bulletin: "PH seen producing less rice, corn this year"
  • Farmonline: " Devastating impacts to rice and dairy industries detailed in Deni"
  • Reuters: "EXPORT RATES DIP AS COVID-HIT INDIA RELEASES WAREHOUSE STOCK"
  • The Hindu: "Rivalry among shippers caps price of Indian rice exports"
  • USDA Ag Attache: "Russian Federation grain and feed annual"
  • Kenya's Watching: "Rice sector players seek innovative ways of boosting domestic production "
  • Guyana Chronicle: "New nutritionally enhanced rice variety harvested"
  • USDA SUPPLY DEMAND REPORT (12:00PM ET)
  • USDA GRAINS: WORLD MARKETS AND TRADE (12:15 EST)
  • USDA CROP PRODUCTION (12:00 EST)
  • USDA WORLD AG PRODUCTION (12:00PM ET)
  • USDA Rice World Market Price and LDP Announcement
  • AgAlert: "Water shortages will reduce rice plantings"
  • AgNet West: "California Rice Acreage to Decline by One-Fifth Due to Drought"
  • AJU Business Daily: "Agricultural research institute demonstrates rice seed-sowing drone"
  • Manila Times: Rice import revenues hit P5.67B"
  • Business Mirror: "Q1 palay yield up 8.6% despite smaller area"
  • USDA Ag Attache: "An Overview of Indonesia's Food Estate Project"
  • Reuters: "VIETNAM APRIL COFFEE EXPORTS DOWN 22.1% M/M, RICE UP 45.1%"
  • Vietnam Net: "Vietnam to buy out IP rights for ST25 rice variety"
  • VOV: "Philippines becomes largest export market for Vietnamese rice"
  • Malaysia Tatler: "Rice Inc Aims To Improve Sustainability In Rice Farming Through The ‘Rice Revolution"
  • Bloomberg: "India Seen Keeping Lid on Global Rice Prices With Record Exports"
  • Business Standard: "Non-basmati rice exports surge in FY21 due to global demand, savvy pricing"
  • The Hindu: "Rivalry among shippers caps price of Indian rice exports"
  • The Hindu: "Rice, wheat push up FY21 Apeda exports to 6-year high at $19.96 b"
  • USRPA: THE RICE ADVOCATE
  • University of Arkansas: Arkansas Rice Update
  • Texas A&M University: Texas Rice Crop Survey Update
  • Yonhap: "N.K. paper highlights nationwide support for farming amid rice-planting season"
  • Global Times: "New super hybrid rice variant delivers record high yield in South China"
  • Queensland Country Life: "Packaged rice contains alarming levels of microplastic"
  • Vietnam+: "Vietnam would continue to be world’s second largest rice exporter: US department"
  • Eleven: "Myanmar earned 92 million from border rice export in 2019-2020 FY"
  • The Hitavada: "Wheat and rice prices continues upward trend"
  • Daily Mirror: "Few powerful millers keep rice prices high mocking govt.’s incompetency"
  • The Hindu: "Harvested paddy to be procured"
  • The Hindu: "Agri markets rally boosts sowing of summer crops"
  • ReliefWeb: "Pakistan Weekly Market Monitor Report"
  • Scroll: "As parts of Pakistan ban water-guzzling paddy, one farmer has a solution"
  • Gulf News: "Egypt cracks down on illegal cultivation amid dam row"
  • Nairametrics: "Lagos says Lake rice will soon be back in the market"
  • Texas A&M University: Texas Rice Crop Survey update
  • CBS Sacramento: "California Rice Growers Worry About Ripple Effect As Surface Water Supplies Dry Up"
  • ABC10: "'Are we going to have water?' | Amid worsening drought, California rice growers to cut back an estimated 20%"
  • AP: "Taiwan rations water, drills extra wells amid record drought"
  • Global Times: "China to stabilize grain production, ensure food security"
  • USDA Ag Attache: "Thailand Rice Price Weekly"
  • USDA Ag Attache: "Malaysia Grain and Feed Annual"
  • India Blooms: "Bangladesh to import rice from India"
  • The Hindu: "‘India should rely on history, evidence to get GI tag exclusively for Basmati in EU’"
  • The Print: "Rice, the one grain that’s keeping the world’s food crisis from getting worse"
  • ReliefWeb: "GIEWS Country Brief: Madagascar"
  • ReliefWeb: "Crop Monitor for Early Warning"
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  • Arkansas Farm Talk: "Keith Glover & Jay Coker, Producers Rice Mill"
  • USDA KCCO tender AMENDED to buy 5860mt of rice May 4 -- AWARDS
  • The Straits Times: "Faced with climate challenges, Vietnamese rice farmers switch to shrimp - but at a cost"
  • VOV: "Vietnamese rice exports to China skyrocket"
  • Reuters: "ASIA RICE-PRICES DROP TO MID-NOVEMBER LOWS AS INDIA REELS FROM COVID-19 SURGE"
  • Pattaya Mail: "Strong baht, higher freight costs and lower supply cause Thai rice exports drop y-o-y"
  • ReliefWeb: "Hazard Incidences in Bangladesh"
  • Reuters: "Indian monsoon onset expected around June, government official says"
  • India Times: "Millers, officials force T govt to foot rice bill"
  • ahramonline: "Egypt to impose immediate fines on farmers growing water-intensive rice illegally amid GERD concerns"
  • Vanguard: "Lagos expends N20bn on Imota Rice Mill ― Commissioner"
  • People's Daily: "Chinese rice farm trains talents to solve Nigeria's food problem"
  • USDA Rice World Market Price and LDP Announcement
  • The Grocer: "How California is making rice farming sustainable"
  • Korea JoongAng Daily: "As rice prices go, so go makgeolli's"
  • PIA: "DA, Bambang LGU give free tilapia fingerlings, rice seeds to farmers"
  • Vietnam+: "PAN Group entrusted with protection of ST24 and ST25 rice trademarks in int'l markets"
  • VOV: "Proper trademark strategy in need to boost rice exports to UK"
  • Vietnam+: "Thailand: Rice exports drop 23 percent in first quarter"
  • Bangkok Post: "Rice exports plunge in Q1"
  • The Daily Star: "50,000 tonnes of Indian boiled rice being imported via railway for the first time"
  • Business Standard: "Shipping players benefit from new biz apart from 10-year high Baltic Dry"
  • The Pioneer: "Odisha exports non-basmati rice to Vietnam"
  • The Hitavada: "Container-shortage causes disruption in rice export"
  • USDA Ag Attache: "India Grain and Feed Update"
  • Financial Tribune: "Iran's Fiscal 2021-20 Import Bill: $38b"
  • All Africa: "Liberia: Pres. Weah Suspends Tariff On Rice in Executive Order #105"
  • ReliefWeb: "GIEWS Country Brief: Liberia"
  • ReliefWeb: "GIEWS Country Brief: Panama"
  • University of Arkansas: Arkansas Rice Update
  • TB&P: "USDA predicts corn, soybean acres to soar rice to plunge"
  • LSU Ag Center: H. Rouse Caffey Rice Research Station Newsletter
  • Texas A&M University: Texas Rice Crop Survey update
  • Vietnam Net: "It needs objective remarks for rice export decline"
  • Vietnam Plus: "Ca Mau develops high-quality rice farming"
  • Khmer Times: "January-April rice exports down 36%"
  • USDA Ag Attache: "Thailand rice price weekly"
  • Reuters: "Bangladesh gets offers in tender to buy 50,000 tonnes rice"
  • Argus Media: "India maintains feedstock rice cost for ethanol"
  • The Hindu: "Paradip port, the latest to handle rice exports"
  • The Hindu: "Centre sets 307 mt food output target for next season"

Abonnement


Fork Report

Los Angeles native, Neil Saavedra, is host and producer of The Fork Report, KFI-AM640’s favorite program for foodies featuring chef interviews, recipes, cooking tips and tricks, must eat recommendations and more! Along with the above-mentioned titles, he is also the Assistant Program Director at KFI.

Throughout his career, Neil has received numerous industry honors and accolades including winning a Golden Foodie award for Best Food Radio Show (2014) and for Best Food Influencer (2015) plus, a nomination for Best Food Instagram from L.A. Weekly and Best Radio Personality OC Weekly. Every week, thousands of carnivores, omnivores, vegans and vegetarians tune in to get the latest updates on what’s happening around Southern California’s food culture from their favorite go-to-enthusiast.

In addition to his work on The Fork Report, Neil also hosts the nationally syndicated program “The Jesus Christ Show”, which broadcast on over 75 radio stations. Beyond the mic, the talented personality enjoys spending time with his wife and son, and supports charitable programs such as Caterina’s Club and Self-Help Graphics.


Weekly Food Industry Report: May 25, 2013 - Recipes

T he food is great, the service fabulous and the restaurant is busier than ever - but are you wondering why the bottom line isn't all it should be?

Check your FOOD COST. A vital ratio - key to the success of any restaurant as it directly impacts profitability. A profitable restaurant typically generates a 28%-35% food cost. Coupled with labor costs, these expenses consume 50%-75% of total sales. Because of the impact food cost makes on an operation, food cost is one of the first things we examine at a troubled property. Beyond the bottom line, food cost also reflects an operation's food quality, value provided to the customer, and management skill level.

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Despite its importance, we find many restaurant managers do not calculate food cost correctly, or if they do, they do not fully understand the process. To be useful, food cost percentages must be determined accurately. Then the ratio can be compared to industry averages and previous performance. With an accurate food cost, steps can be taken to improve the operation and ultimately help your savings and improve the bottom line. The following is a step-by-step method for calculating food cost including an example and a worksheet to figure your own food cost.

CALCULATING FOOD COST
Keeping in mind you want to eventually compare your food cost with industry averages, how you determine the numbers must be consistent with industry practices. The industry standard is based on the Uniform System of Accounts for Restaurants (a handbook available from the National Restaurant Association). This system clearly identifies what items are included in each part of the food cost formula and IS briefly outlined below.

Food Cost = Cost of Food Sales / Food Sales

  • Establish a specific time period for analysis. The food sales and costs should be generated during a set accounting time period of at least two weeks or more typically, every 28 days.
  • Juices, coffee, soda supplies and other non-alcoholic beverage sales are included in food cost calculations.

  1. TIME FRAME
    Working with your accountant and managers, set up a regular time frame to analyze food cost. It is critical that the elements of the food cost calculation (sales, inventories and purchases) are representative of this time period.
  2. FOOD SALES
    This is the relatively easy part - total the customer checks or reports from point-of-sale registers making sure to only include sales generated from food sources (sources other than food should be allocated to a "beverage" or "other income" account). Remember to use sales generated only within the allotted time frame.

Total all food purchases (include delivery charges and non-alcoholic beverages). Example: Food Purchases in past 28 days $500

Equally important, and often not included in determining cost of food sales, is the inventory adjustment. Many restaurants consider only purchases in determining food cost. This does not create an accurate food cost percentage - depending on the day purchases are made and what the cut-off date is for including sales in the food cost calculation, your food cost could appear 5 to 6 points higher or lower than it is. Additionally, this discrepancy makes it difficult to compare and track food costs.

For example, suppose you receive (purchase) all your dairy and meat products on Thursday to prepare for the weekend. The time period for determining food cost ends on Friday (the next day). In calculating your food cost, it appears much higher than last month. While the increase may be due to theft or another operational issue, most likely it is due to calculating your food cost inconsistently and incorrectly. Your purchases reflect a large Thursday delivery, however, you do not log the sales from the weekend to offset these purchases, making your food cost appear out of line. Additionally, you have not factored in the inventory adjustment.

Determine Inventory Adjustment
Realizing the time and energy that counting inventory on the line (in "production") is prohibitive to including inventory in food cost calculations, we recommend estimating a production inventory level. Conduct the inventory of the dining room, service and production areas a few times, average the inventory levels and use that constant figure each time period. Add the estimated figure to the physically counted storeroom inventories each period for your ending inventory. It is important to update the production inventory level at least once a year.

Now that you have your ending period inventory level, look at the change from your beginning (start of time period) inventories (kitchen and storerooms). The key to accurate cost determination is understanding the role inventory levels play. For example, if the beginning inventory level is valued at $100 and four weeks later the ending inventory for the period is valued at $75, the inventory adjustment is the $25 difference - an increase in cost of food sales because you used $25 worth of inventory and did not replace it with new purchases.

Considering this change and its effect on cost of food sales, apply the difference to the total purchases for the time period, giving you the total cost of food sales.

Cost of Food Sales = Purchases +/- Inventory Adjustment
(ADD if Beginning Inventory > Ending Inventory,
SUBTRACT if Beginning Inventory CALCULATING YOUR RESTAURANT'S FOOD COST

TIME FRAME:
Start Date_______End Date_______

FOOD SALES (including coffee, juices and non-alcoholic beverages): A._______

COST OF FOOD SALES:
Food Purchases (including non-alcoholic beverages):_______
Inventory Adjustment:
Beginning Inventory_______
Ending Inventory_______
Difference_______B._______


Food Cost = Cost of Food Sales / Food Sales

FOOD COST =
Line B / Line A =_______=_______%

ANALYZING YOUR FOOD COST
WHAT SHOULD BE YOUR FOOD COST PERCENTAGE? Ron Gorodesky, President of RAS, maintains that successful restaurants generate food costs in the low to mid 30's. However, different types of restaurants typically run higher or lower percentages - steak houses may run up to 40% whereas Italian restaurants may run about 28%. Comparing your cost percentage to restaurants with similar menus and service levels provides a more accurate perspective.

For example, the average food cost is 35.7% for American/Regional menu themed restaurants and 32.0% for a restaurant in a multi-unit organization.

HOW CAN YOU USE YOUR FOOD COST PERCENTAGE? The next step requires compiling the sales and costs consistently and regularly, as comparisons to previous performance can prove very helpful, identifying problems and trends - remembering that a decrease in food cost is as important to investigate as an increase. From here, your operation is positioned to tighten their food costs by standardizing recipes, evaluating purchasing systems and taking other steps to create a target food cost for your particular restaurant - with the ultimate goal of positively impacting your bottom line. So, For Profit's Sake, Inventory Your Food Cost!

Restaurant Advisory Services provides full-service consulting services to the restaurant and hospitality industries. The firm offers a full menu of advisory services focusing on every aspect of the life cycle of restaurants and other hospitality organizations, from pre-opening and conceptual planning, to day-to-day operations, to design and brokerage.


App Report: Every Day Is a Food Holiday

Many a cooking app is thought of as convenient or utilitarian, and some of the more graphically enriched can even be considered beautiful. But it is the rare piece of software that can combine culinary content and design to arrive at an experience that can actually be called fun. Food.com&rsquos free Every Day Is a Food Holiday app for iOS is one such treasure. Benefiting from civilization&rsquos dubious achievement of having evolved to the point where there is at least one food holiday for every day of the year, the app provides a handful of recipes to prepare in celebration of each and every one.

So, happy Junk Food Day (July 21). Among the seven entries offered in its honor are nacho cheese Dorito chicken, which does not lack for mayonnaise, and a Snickers dip that combines chopped chunks of the candy with cream cheese and Cool Whip to create a sugary spread for dipping salty pretzels. Healthier eaters may want to wait until Zucchini Day (August 8) to test recipes, while breakfast mavens must hold off until November 28 to properly acknowledge French Toast Day.


Farmers market report: Beets are in season. We have recipes

What’s in season: Though classic red beets can be found in supermarket produce aisles year-round, the season for these root vegetables typically extends from November through the late winter months. At farmers market stands, you can find varieties in shade from deep garnet to brilliant gold, white sugar beets, an orange Danish variety that looks more like a carrot than a beet, and even some with the candy-striped or “bulls-eye” white and red markings characteristic of Chioggia beets. Regardless of color, these beets are similar in flavor.

What to cook: If you buy beets with the leaves attached, save the leaves and use the greens in stews, salads or sautéed as a quick side dish. Grate raw beets, adding them to borscht or other stews or soups, or use in place of potatoes when making latkes. To roast beets, wrap them in foil and roast at 400 degrees until tender, about an hour. Peel the beets, then toss into salads for a burst of bright color.

What’s on the horizon: Citrus, normally in season through the winter months, are just beginning to show up.


$20 Food Showdown: Fast Food vs. Healthy Food

Budget constraints prevent many people from eating right.

"I can't afford to buy healthy food."
"Fruits and vegetables are too expensive."
"Grocery store prices are astronomical."
"It's cheaper to eat fast food."

We hear these "excuses" every day--and they're good ones. But we don't give up that easily and believe any excuse can be overcome. Today we're setting out to prove that healthy eating is possible on any budget.

We compared the cost of unhealthy foods from the drive-thru, freezer section and snack foods aisle to the cost of healthy foods. By making even one of these swaps, you can make room in your grocery budget for a few new healthy foods.

The photos below aim to show the diversity in healthy foods available. Prices may vary in your area (some items were on sale when we shopped), but we think you'll be shocked at how far you can stretch a buck at the supermarket when you buy healthy foods!

If you bought all that junk food in one month, you would spend $115.64. The healthy food would cost $111.83 but feed you and your family for far more meals.

It might take a bit more time and planning to put these foods on the dinner table each night, but at least now you know you can afford to try!

Foods are store brand unless noted.

(Grocery prices from Wal-Mart and Meijer in Noblesville, Indiana, and Cincinnati, Ohio fast food prices from the greater Indianapolis and Cincinnati areas, 2010)


Surveillance for Foodborne Disease Outbreaks — United States, 2009�

Known pathogens cause an estimated 9.4 million foodborne illnesses annually in the United States (1). CDC collects data on foodborne disease outbreaks submitted by all states, the District of Columbia, and Puerto Rico through CDC's Foodborne Disease Outbreak Surveillance System. Data reported for each outbreak include the number of illnesses, hospitalizations, and deaths the etiologic agent the implicated food vehicle and other factors involved in food preparation and consumption. During 2009�, a total of 1,527 foodborne disease outbreaks (675 in 2009 and 852 in 2010) were reported, resulting in 29,444 cases of illness, 1,184 hospitalizations, and 23 deaths. Among the 790 outbreaks with a single laboratory-confirmed etiologic agent, norovirus was the most commonly reported, accounting for 42% of outbreaks. Salmonella was second, accounting for 30% of outbreaks. Among the 299 outbreaks attributed to a food composed of ingredients from one of 17 predefined, mutually exclusive food commodities (2), those most often implicated were beef (13%), dairy (12%), fish (12%), and poultry (11%). The commodities in the 299 outbreaks associated with the most illnesses were eggs (27% of illnesses), beef (11%), and poultry (10%). Public health, regulatory, and food industry professionals can use this information when creating targeted control strategies along the farm-to-table continuum for specific agents, specific foods, and specific pairs of agents and foods. This information also supports efforts to promote safe food-handling practices among food workers and the public.

CDC defines a foodborne disease outbreak as the occurrence of two or more similar illnesses resulting from ingestion of a common food. State, local, tribal, and territorial health department officials voluntarily submit reports of outbreaks investigated by their agency to the Foodborne Disease Outbreak Surveillance System on a standard, Internet-based form.* This report analyzes outbreaks that were reported by August 2, 2012, in which the first illness occurred during 2009�. Data reported for each outbreak include the number of illnesses, hospitalizations, and deaths the etiologic agent (confirmed or suspected † ) the implicated food vehicle factors contributing to food contamination and the settings of food preparation and consumption. Foods were assigned to one of 17 commodities § if a single contaminated ingredient was identified or if all ingredients belonged to that commodity (2). Outbreaks identifying foods that could not be assigned to one of the 17 commodities, or for which the report contained insufficient information for commodity assignment, were not attributed to any commodity. Population-based outbreak reporting rates were calculated for each state using U.S. Census estimates of the 2009 and 2010 state populations. ¶

Public health officials from all 50 states, the District of Columbia, and Puerto Rico reported 1,527 outbreaks, including 675 in 2009 and 852 in 2010. For the period 2009�, the median average annual rate of foodborne outbreaks among states was 3.2 per 1 million population (Figure) .

A single confirmed or suspected etiologic agent was identified in 1,022 (67%) outbreaks (790 confirmed and 232 suspected) (Table 1) . Among the 790 outbreaks with a single confirmed etiologic agent, bacteria caused 413 (52%) outbreaks, viruses caused 336 (42%), chemicals and toxins caused 39 (5%), and parasites caused 2 (0.2%). Norovirus was the most common cause of outbreaks and illnesses, accounting for 331 (42%) of the confirmed, single-etiology outbreaks and 7,332 (37%) illnesses. Salmonella was next, causing 234 (30%) of confirmed, single-etiology outbreaks and 7,039 (36%) illnesses. Among the 225 confirmed Salmonella outbreaks with a serotype reported, Enteritidis was the most common serotype with 76 outbreaks (34%). Shiga toxin–producing Escherichia coli (STEC) caused 58 confirmed, single-etiology outbreaks, of which 53 were caused by serogroup O157.

Of the 29,444 outbreak-related illnesses, 1,184 (4%) resulted in hospitalization. Salmonella caused the most outbreak-related hospitalizations with 583 (49%), followed by STEC with 190 (16%) and norovirus with 109 (9%). Outbreaks caused by Listeria resulted in the highest proportion of persons hospitalized (82%), followed by Clostridium botulinum (67%), and paralytic shellfish poisoning outbreaks (67%). Among the 23 deaths, 22 were attributed to bacterial etiologies (nine to Listeria monocytogenes, fem Salmonella, four STEC O157, three Clostridium perfringens, og en Shigella), and one to norovirus.

A food vehicle was reported for 653 (43%) outbreaks in 299 (46%) of these outbreaks the vehicle could be assigned to one of the 17 predefined commodities (Table 2) . The commodities most commonly implicated were beef, with 39 outbreaks (13%), followed by dairy and fish with 37 (13%) each, and poultry with 33 (11%). Among the 36 dairy-associated outbreaks for which pasteurization information was reported, 26 (81%) involved unpasteurized products. The commodities associated with the most outbreak-related illnesses were eggs with 2,231 illnesses (27%), beef with 928 (11%), and poultry with 826 (10%). The pathogen-commodity pairs responsible for the most outbreaks were Campylobacter in unpasteurized dairy (17 outbreaks), Salmonella in eggs and STEC O157 in beef (15 each), ciguatoxin in fish (12), and scombroid toxin (histamine fish poisoning) in fish (10). The pathogen-commodity pairs responsible for the most outbreak-related illnesses were Salmonella in eggs (2,231 illnesses), Salmonella in sprouts (493), and Salmonella in vine-stalk vegetables** (422). The pathogen-commodity pairs responsible for the most hospitalizations were Salmonella in vine-stalk vegetables (88 hospitalizations), STEC O157 in beef (46), and Salmonella in sprouts (41). The pathogen-commodity pairs responsible for the most deaths were STEC O157 in beef (three deaths), and Salmonella in pork and Listeria in dairy (two each).

Thirty-eight multistate outbreaks were reported (16 in 2009 and 22 in 2010). Twenty-one were caused by Salmonella, 15 by STEC (13 O157, one O145, and one O26), and two by Listeria. The etiologic agent was isolated from an implicated food in 11 multistate outbreaks. Five of the multistate outbreaks were caused by Salmonella (in alfalfa sprouts [two outbreaks], ground turkey, shell eggs, and a frozen entrée [one each]). Six were caused by STEC (in ground beef [two outbreaks], unpasteurized Gouda cheese, multiple unpasteurized cheeses, hazelnuts, and cookie dough [one each]).

Among the 766 outbreaks with a known single setting where food was consumed, 48% were caused by food consumed in a restaurant or deli, and 21% were caused by food consumed in a private home. Forty-three outbreaks resulted in product recalls. †† The recalled foods were ground beef (eight outbreaks), sprouts (seven), cheese and cheese-containing products (six), oysters (five), raw milk (three), eggs (three), and salami (ground pepper), bison, sirloin steak, unpasteurized apple cider, cookie dough, frozen mamey fruit, hazelnuts, Romaine lettuce, ground turkey burger, tuna steak, and a frozen entrée (one each).

Reported by

L. Hannah Gould, PhD, Elisabeth A. Mungai, MS, MPH, Shacara D. Johnson, MSPH, LaTonia C. Richardson, MS, Ian T. Williams, PhD, Patricia M. Griffin, MD, Dana J. Cole, DVM, PhD, Div of Foodborne, Waterborne, and Environmental Diseases, National Center for Emerging and Zoonotic Infectious Diseases Aron J. Hall, DVM, Div of Viral Diseases, National Center for Immunization and Respiratory Diseases, CDC. Corresponding contributor: L. Hannah Gould, [email protected], 404-639-3315.

Editorial Note

In 2009, the Foodborne Disease Outbreak Surveillance System transitioned to the use of a new reporting form and online data entry interface, the National Outbreak Reporting System (NORS). NORS receives reports of outbreaks of enteric disease transmitted through water, person-to-person contact, contact with animals, environmental contamination, and indeterminate means, as well as through food. Before 2009, only foodborne and waterborne outbreaks were reported to CDC. Following the transition to the new system, the number of foodborne disease outbreaks reported in 2009 and 2010 declined 32% compared with the mean of the preceding 5 years (4).

The decline in foodborne disease outbreak reporting was largely observed among norovirus outbreaks. Norovirus can be transmitted through a variety of routes, including direct contact between persons, through contact with contaminated surfaces, and ingestion of contaminated food or water (5,6). Distinguishing among these modes of transmission in an outbreak can be challenging some outbreaks involve multiple transmission routes. The advent of NORS, which for the first time enables electronic reporting of nonfoodborne norovirus outbreaks, might have led to more appropriate classification of outbreaks previously reported as foodborne, resulting in fewer reports of foodborne norovirus outbreaks. Other possible explanations for the fewer foodborne disease outbreaks in 2009 and 2010 include resource limitations and competing priorities (e.g., the influenza A [H1N1] virus pandemic in 2009) for state epidemiologic and laboratory resources (7,8).

For STEC O157 and Salmonella serotype Enteritidis, the number of outbreaks reported was not lower than previous years. For STEC O157, the 33 outbreaks in 2009 and 20 in 2010 exceeded the Healthy People 2010 yearly target of 11, and for Salmonella serotype Enteritidis, the 39 outbreaks in 2009 and 37 outbreaks in 2010 exceeded the Healthy People 2010 yearly target of 22 (9).

During 2009�, beef, dairy, fish, and poultry were associated with the largest number of foodborne disease outbreaks. During the preceding 11 years, beef, fish, and poultry were consistently among the commodities most commonly associated with outbreaks (4). The large number of outbreaks caused by unpasteurized dairy products is consistent with findings that more outbreaks occur in states that permit the sale of unpasteurized dairy products (10) 60% of states permit sales of raw milk in some form, according to a 2011 survey by the National Association of State Departments of Agriculture. §§

The findings in this report are subject to at least four limitations. First, only a small proportion of foodborne illnesses reported each year are identified as associated with outbreaks. The extent to which the distributions of food vehicles and settings implicated in foodborne disease outbreaks reflect the same vehicles and settings as sporadic foodborne illnesses is unknown (4). Similarly, not all outbreaks are identified, investigated, or reported. Second, many reported outbreaks had an unknown etiology, an unknown food vehicle, or both, and conclusions drawn from outbreaks with a confirmed or suspected etiology or food vehicle might not apply to outbreaks with an unknown etiology or food vehicle. Even when a food is identified, the point of contamination is not always known or reported. Third, CDC's outbreak surveillance system is dynamic agencies can submit new reports and can change or delete previous reports as new information becomes available. Therefore, the results of this analysis might differ from those published earlier or from future reports. Finally, because of changes in the surveillance system implemented in 2009, comparisons with preceding years should be made with caution.

Public health, regulatory, and food industry professionals use foodborne disease outbreak surveillance data to target prevention efforts related to pathogens and foods that cause foodborne disease outbreaks. Additional information on outbreaks and the Foodborne Outbreak Online Database are available at http://www.cdc.gov/outbreaknet/surveillance_data.html.

Referencer

  1. Scallan E, Hoekstra RM, Angulo FJ, et al. Foodborne illness acquired in the United States—major pathogens. Emerg Infect Dis 201117:7󈝻.
  2. Painter JA, Ayers T, Woodruff R, et al. Recipes for foodborne outbreaks: a scheme for categorizing and grouping implicated foods. Foodborne Pathog Dis 20096:1259󈞬.
  3. Neil KP, Biggerstaff G, MacDonald JK, et al. A novel vehicle for transmission of Escherichia coli O157:H7 to humans: multistate outbreak of E. coli O157:H7 infections associated with consumption of ready-to-bake commercial prepackaged cookie dough—United States, 2009. Clin Infect Dis 201254:511𔃆.
  4. CDC. Surveillance for foodborne disease outbreaks—United States, 2008. MMWR 201160:1197�.
  5. CDC. Updated norovirus outbreak management and disease prevention guidelines. MMWR 201160(No. RR-3).
  6. Hall AJ, Eisenbart VG, Etingue AL, Gould LH, Lopman B, Parashar UD. Epidemiology of foodborne norovirus outbreaks, United States, 2001�. Emerg Infect Dis 201218:1566󈞵.
  7. American Public Health Association. The public health workforce shortage: left unchecked, will we be protected? Washington, DC: American Public Health Association 2006.
  8. National Association of County and City Health Officials. Local health department job losses and program cuts: findings from January/February 2010 survey. Washington, DC: National Association of County and City Health Official 2012.
  9. US Department of Health and Human Services. Food safety. Healthy people 2010 (midcourse review). Washington, DC: US Department of Health and Human Services 2000.
  10. Langer AJ, Ayers T, Grass J, Lynch M, Angulo FJ, Mahon BE. Nonpasteurized dairy products, disease outbreaks, and state laws—United States, 1993�. Emerg Infect Dis 201218:385󈟇.

* The reporting form and guidance for reporting via the National Outbreak Reporting System are available at http://www.cdc.gov/nors.

† If at least one etiology was laboratory-confirmed, the outbreak was considered to have a confirmed etiology. If no etiology was laboratory-confirmed, but an etiology was reported based on clinical or epidemiologic features, the outbreak was considered to have a suspected etiology. A guide to confirming foodborne disease diagnoses in outbreaks is available at http://www.cdc.gov/outbreaknet/references_resources/guide_confirming_diagnosis.html.

§ The 17 mutually exclusive food commodities are as follows: fish, crustaceans, mollusks, dairy, eggs, beef, game, pork, poultry, grains-beans, oils-sugars, fruits-nuts, fungi, sprouts, and leafy, root, and vine-stalk vegetables.

** Defined as those vegetables that grow on either a vine or a stalk, such as tomatoes, corn, cucumbers, eggplant, green beans, peppers, pumpkin, zucchini, okra, peas, and squash.

What is already known about this topic?

Surveillance for foodborne disease outbreaks can identify opportunities to prevent foodborne diseases, which cause millions of illnesses in the United States each year.

What is added by this report?

Among the 1,527 foodborne disease outbreaks reported in 2009 and 2010, most outbreak-associated illnesses were caused by norovirus or Salmonella. Among outbreaks in which both an etiologic agent and single-commodity food vehicle were identified, most outbreaks were attributed to Campylobacter in unpasteurized dairy products, Salmonella in eggs, and Shiga toxin–producing Escherichia coli O157 in beef. The pathogen-commodity pairs responsible for the most outbreak-related illnesses were Salmonella in eggs (2,231 illnesses), in sprouts (493), and in vine-stalk vegetables (422).

What are the implications for public health practice?

Public health, regulatory, and food industry professionals can use this information when creating targeted control strategies along the farm-to-table continuum for specific agents and foods, and specific pairs of agents and foods. This information also supports efforts to promote safe food-handling practices among food workers and the public.

FIGURE. Average annual rate of reported foodborne disease outbreaks per 1 million population* and number of outbreaks,by state and major etiology group § — Foodborne Disease Outbreak Surveillance System, United States, 2009�

* Cutpoints for outbreak rate categories determined using Jenks Natural Breaks Optimization in ArcGIS. Legend differs for each major etiology.

† Number of reported outbreaks in each state. In addition to the 50 states, Puerto Rico reported 10 outbreaks, and the District of Columbia reported four outbreaks.

§ Analysis restricted to outbreaks with a single confirmed or suspected etiology.

¶ Includes 38 multistate outbreaks (i.e., outbreaks in which exposure to the etiologic agent occurred in more than one state) assigned as an outbreak to each state involved. Multistate outbreaks involved a median of seven (range: 2󈞙) states.

Alternate Text: The figure above shows the number of reported outbreaks and the average annual rate of foodborne disease outbreaks per 1 million population, by state and major etiology group in the United States during 2009-2010. During 2009-2010, public health officials from all 50 states, the District of Columbia, and Puerto Rico reported 1,917 outbreaks, includ¬ing 884 caused by bacteria and 495 caused by viruses. For the period 2009-2010, the median average annual rate of foodborne outbreaks among states was 3.2 per 1 million population.

TABLE 1. Number and percentage of reported foodborne disease outbreaks, outbreak-associated illnesses, and hospitalizations, by etiology (confirmed or suspected)* — Foodborne Disease Outbreak Surveillance System, 2009�


Step 3: Gather your recipes.

Next, sit down with your running list of staples (from Step 1), your weekly meal plan and your recipes to create one organized list that will help you navigate the store. Avoid walking back and forth across the store by separating your list into grocery store departments: produce items, bulk foods, bakery, deli/meat/poultry, frozen foods, dry goods, dairy, beverages, home goods and miscellaneous. Set up your list based on your preferences and the layout of the supermarket. Don't forget to attach your coupons to the list before you head to the store!

As you did for your recipes, creating one master shopping list template will save you time and keep your list organized. Include a section where you can list the meals you planned for the week and then the groceries you need, organized by department.

When you arrive at the store, stick to your list and don't get distracted by the various supermarket promotions.

Once you’re home from the store, put your groceries away systematically to streamline cooking in the days ahead. Keep your pantry and refrigerator organized, storing similar items together. When every item has its place, cooking will become more efficient. Another way to organize foods is to group together ingredients for each recipe.