by Sally Wadyka in Trends, August 11, 2014
by Amy Reiter in Food News, August 8, 2014
There is certainly no shortage of trendy ways to hydrate yourself on a hot summer day: smoothies, energy drinks, kombucha teas, vitamin-infused waters and, lest we forget, the ubiquitous coconut waters. Not to mention the boring old plain water that comes out of your tap — free. But if you’re thirsty for yet another option, you’re in luck. The latest beverage to show up at the grocery store is maple water.
Not to be confused with sweet, sticky maple syrup, maple water is basically the thin (supposedly not sticky) sap that is tapped directly out of the tree. “It takes 40 gallons of maple water to boil down to one gallon of syrup,” explains Kate Weiler, Co-Founder of Drink Maple. “People think maple water is going to overly sweet but are pleasantly surprised by its refreshing quality.”
by Dana Angelo White in Food News, Gluten-Free, August 5, 2014
In this week’s news: School bake-sale restrictions spark a tempest in a muffin tin; homemade yogurt is whey better than the store-bought kind; and veganism gets a high-profile new cheerleader.
Bake-Sale Ban: Half-Baked?
Ah, the beauty of the school bake sale: Hoovering homemade cookies somehow seems virtuous when the money is going to a good cause. (“It’s all for the kids!”) What to make, then, of reports that federal restrictions aiming to curb childhood obesity have led to a “ban” on treat-peddling school fundraisers? “In dozens of states, bake sales must adhere to nutrition requirements that could replace cupcakes and brownies with fruit cups and granola bars,” the Wall Street Journal warned. The Washington Post, however, was quick to point out that the states, not the federal government, will dictate the number of nutritionally questionable bake sales schools can have. Georgia, for instance, will allow 30 bake sales per year per school — which comes to 75,000 cupcake sprees state-wide annually.
by Sara Reistad-Long in Food News, August 2, 2014
One year ago, the Food and Drug Administration (FDA) unveiled a plan to set guidelines for packaged foods claiming to be free of gluten. The FDA regulations, which are voluntary, take effect today and stipulate that any packaged food labeled “gluten-free” must contain no more than 20 parts per million of gluten.
While companies cannot be forced outright to disclose whether a product contains gluten or not, the standard could help establish a uniform definition of “gluten-free” for consumers and also help hold accountable those food manufacturers that promote their products as gluten-free.
by Sara Reistad-Long in Food News, July 26, 2014
In this week’s news: Nouveau fast-food franchises flaunt their healthy sides; coconut water claims get a reality check; rumors of kale’s demise turn out to be greatly exaggerated — and more.
Want That Salad Super-Sized?
Watch out Chipotle, a bevy of smaller fast food chains with a healthy bent may soon be nipping at your heels. Tender Greens, LYFE Kitchen, SweetGreen and Native Foods are all among this new crop of health-conscious regional restaurant franchises luring customers with words like “grass-fed,” “seasonal,’ “sustainable” and “organic.” All are reportedly flourishing, so much so that they’ve already garnered a nickname: “farm-to-counter” eateries. The vegan chain Veggie Grill, for example, hit No. 7 on Restaurant Business magazine’s yearly list of the fastest-growing small chains, while Tender Greens (which took in over $40 million in revenue from only 12 stores) came close behind, at No. 10. Also among those to watch may be LYFE (acronym for Love Your Food Every Day) Kitchen, founded by two former McDonald’s bigwigs. Each restaurant grows herbs, uses china instead of plastic and holds its entrees to a 600 calorie maximum.
by Toby Amidor in Food News, July 23, 2014
In this week’s news: School cafeteria workers have reason to high-five; scientists make milk — minus the cow; and umami is just the beginning of an avalanche of new tastes.
The Spork Set Surprises
Sure, most kids roll their eyes when they hear the phrase “healthy lunch.” (Certain grown-ups, too.) But a funny thing happened on the way to upgrading the nation’s cafeteria meals. Although elementary school students complained when they first tried lunches that met new government standards in 2012, by the end of the school year most actually liked them, according to a just-out survey from the University of Illinois at Chicago. The data, which polled administrators at over 500 primary schools, found that 70 percent agreed strongly that kids liked their new meals (richer in whole grains and produce, and containing less fat). The picture gets even brighter, too. Another study, recently published in the American Journal of Preventive Medicine, found that children’s intake of fruits and vegetables had gone up since the guidelines were implemented. That said, participation in school lunch programs has dropped 3.7 percent since 2010, a slip that some officials worry has to do with these new standards.
by Sara Reistad-Long in Food News, July 19, 2014
Earlier this year, the Food and Drug Administration released details of the proposed nutrition label makeover. Many experts have been weighing in on the new look, trying to determine if the changes will help consumers make better-informed decisions or simply add to widespread confusion about nutrition. Last week, The New England Journal of Medicine published two commentaries from health experts.
Added Sugars, Packaging Buzzwords
The first perspective was written by David A. Kessler, MD, a professor at the University of California, San Francisco, author of The End of Overeating and a former FDA commissioner. Kessler believes that the FDA’s proposed changes could help nudge food buyers toward healthier decisions but argues that the new label does not go far enough.
by Sara Reistad-Long in Food News, July 11, 2014
In this week’s news: The organic set has a told-you-so moment; the calories-in-calories-out theory loses cachet; and the veggie burger seizes the gourmet spotlight.
Whole-Paycheck Prices? (Maybe) Just Worth It.
Here’s a reason to feel good about that massively bank-breaking expensive pint of organic fruit you just bought: A new comprehensive review of previous studies found that organic produce and grains had slightly higher levels of antioxidants (17 percent more) and lower levels of pesticides than their conventionally-farmed counterparts. Previous reviews had played down the differences (pesticide levels in conventional produce, for example, are often still well below what’s considered harmful), and hadn’t used quite as broad a sample base (one possible reason for the difference).
by Toby Amidor in Food News, Food Safety, July 10, 2014
In this week’s news: Rappers delight in healthy eating; Alice Waters predicts a farmers markets bonanza; and scientists do the important work of building a healthier hot dog.
That’s Doug E. Fresh — As In, Fresh Salad
Recently, the Future Leaders Institute charter school in New York City’s Harlem neighborhood hosted a rap performance by Adrian Harris, a member of the pioneering hip-hop group the Cold Crush Brothers. For those familiar with the group’s work, it might be surprising to hear that the artist is focusing his lyrics these days on fruits, vegetables and how to stay healthy. It wasn’t an isolated event. Along with hip-hop artists like Doug E. Fresh, Chuck D and DMC , Harris is part of a movement developed by Hip Hop Public Health that has musicians working with doctors and nutritionists. With songs, videos and games, the artists and health care professionals encourage audience members to become “hip hop public health ambassadors” to their families. Interesting bonus: Some genre purists have heralded the initiative as a chance for hip-hop to return to its roots as a medium for talking about issues of local and social concern.
by Andrea Strong in Grocery Shopping, Trends, July 9, 2014
Researchers claim they have a solution for those suffering from peanut allergies. But is a hypoallergenic peanut all it’s cracked up to be?
Halva, the Middle Eastern sesame candy, is a dessert favorite. Dense and rich, it tastes like peanut buttery fudge and is often layered with ribbons of chocolate. What could be better? Just one problem: It’s traditionally loaded with sugar. Israeli native Shahar Shamir was a huge halva fan too, but as a former dancer keen on keeping healthy, he was hesitant to dig in.
A home cook since the age of eight (his mother taught him everything he knows), Shamir decided to fiddle with a recipe of his own, grinding sesame seeds with honey and roasted nuts, and making something that more closely resembled a nut butter than a candy. His rendition also dispensed with the usual hydrogenated oils and artificial flavors. He served his new-fangled halva spreads to friends at dinner parties. They went wild.