- Is cabbage the next vegetable to make it big in restaurants? It seems to be turning up as a favorite for many innovative chefs, similar to what occurred with Brussel sprouts. Just a matter of time before I have my Steak au Poivre with a side of halushki at the newly renovated Nitany Lion Inn.- opening Fall of 2024.
- Is gravy the next ketchup? The folks at KraftHeinz are promoting their gravy as a ketchup type of condiment. There are many who add gravy to their fries, but to your hot dogs?
- Are you chewing gum? It seems that pandemic was not only a death nail for many restaurants, but also dealt a sever blow to chewing gum. Many stopped chewing because of wearing masks and then never went back, or so the story goes.
- Microplastics have been reported to be everywhere. But how much? Hard to know when there is so much inconsistency of microplastic measurements. "There are notable disparities in the reported numbers of MPs in foods and beverages, warranting a thorough investigation into the factors contributing to these discrepancies".
- The standard of identity was removed for frozen cherry pie. Being the only frozen pie with a standard of identity, there was push to get rid of it. However, we already see pies with little fruit in it. Currently, "The standard of quality for frozen cherry pie is as follows: (i) The fruit content of the pie is such that the weight of the washed and drained cherry content is not less than 25 percent of the weight of the pie when determined by the procedure.
Quite frankly, there should be Standard Identity for all fruit pies with the amount of measurable fruit. Have you purchased a blueberry pie and wondered where the blueberries are at?
Goes into effect April 15, 2024. You need to buy some frozen cherry pies now, and then wait a good while and then buy some produced after this date and then do a comparison.
- A news story on pizza trends that was total crap. It comes via a software company called Otter - "In celebration of Pi Day, the team at Otter dug into the 1 billion+ orders they’ve processed to discover pizzeria and pizza chain trends" Anyhow, they ranked Pennsylvania as having one of the lowest rated pizza.. Their rating: "The states with the top rated pizzerias are: New Hampshire, Maine, Wisconsin, Kentucky, and Oklahoma" Are you kidding me? What a joke.
- Impossible foods, the maker of artificial meat products is changing their packaging to dark red color to give the impression of blood in an attempt to attract more meat lovers.
- Pizza-flavored beer? "The Nestlé-owned brand is teaming up with IPA brewer, Voodoo Ranger, on a pizza-flavored beer called I(Pizza)A. The brew is described as “the ultimate blend of a Tombstone crispy crust, tangy tomato sauce, and savory herbs and spices.” It also reportedly features a finishing pepperoni kick of heat." I like my beer beer-flavored.
CABBAGE
Robb Reporthttps://robbreport.com/food-drink/dining/cabbage-restaurant-trend-1235541546/
How Humble Cabbage Became a Culinary Darling at Fancy Restaurants
The cruciferous vegetable is being upgraded from its humble beginnings.
March 11, 2024
By TORI LATHAM
If you follow the Chinese zodiac, 2024 is the year of the dragon. According to Pantone, it’s the year of peach fuzz. And in the restaurant industry, it’s looking like 2024 will belong to the humble cabbage.
The cruciferous vegetable is popping up on restaurant menus from coast to coast, The New York Times reported on Sunday. And while it’s long been a workhorse of many cuisines—think Korean kimchi or Irish corned beef—chefs are getting creative with cabbage.
“I think 2024 is going to be a really exciting year in cabbage,” the celeb farmer Lee Jones told the Times.
The rise of cabbage is in line with that of other hearty vegetables that chefs turn to in the cooler months, when fresh produce is less abundant. Greens like kale and Brussels sprouts have had a similar time in the spotlight, for example. Cabbage, though, has the added benefits of being cheap, long-lasting, and particularly bountiful.
GRAVY
MarketingDive
https://www.marketingdive.com/news/heinz-gravy-new-ketchup-hot-take-cpg-campaign/710067/
Heinz serves up gravy ‘hot takes’ to boost condiment beyond the holidays
Part of the “It Has to be Heinz” creative platform, the effort leverages the brand’s icon status to encourage consumers to use gravy how they use ketchup.
Published March 12, 2024
Chris Kelly
Dive Brief:
Heinz is launching a new campaign backing its gravy offerings, the company’s largest marketing investment in the product category outside of the holiday season, per details shared with Marketing Dive. “Gravy Is The New Ketchup” is part of a larger “It Has to be Heinz” creative platform.
The campaign features short online videos, creator content and a “Gravy Hot Takes” series on TikTok and Instagram. Paid media support is running across Meta, TikTok and Pinterest, as well as through out-of-home (OOH) ads at retail points of sale. In addition, Heinz is introducing three new vegetarian-based gravies.
Created with agency Wieden + Kennedy, “Gravy Is The New Ketchup” aims to expand the use of gravy beyond traditional, holiday-based occasions to more everyday use as a condiment on everything from fries to unusual picks like brownies.
CHEWING GUM
https://fortune.com/2024/03/07/chewing-gum-sales-decline-gen-z-likes-sour-gummy-mondelez-wrigley
Big candy befuddled by Gen Z’s love for sour gummies, scrambles for plan to get Americans chewing gum again
BYDEE-ANN DURBIN AND THE ASSOCIATED PRESS
March 7, 2024 at 7:51 AM EST
Gum’s bubble burst during the COVID-19 pandemic, when masks and social distancing made bad breath less of a worry and fewer people spent on impulse buys. The number of packages of gum sold dropped by nearly a third in the United States in 2020, according to Circana, a market research firm.
Consumer demand has picked up only slightly since then. Last year, U.S. chewing gum sales rose less than 1% to 1.2 billion units, which was still 32% fewer than in 2018. Although sales in dollars are back to pre-pandemic levels, that’s mostly due to inflation; the average pack of gum cost $2.71 last year, $1.01 more than it did in 2018, Circana said.
It’s a similar story globally. Worldwide gum sales rose 5% last year to more than $16 billion, according to market researcher Euromonitor. That still was 10% below the 2018 sales figure.
MICROPLASTICS
COMPREHENSIVE REVIEW in Food Science and Food safety
https://ift.onlinelibrary.wiley.com/doi/10.1111/1541-4337.13315
Assessing the inconsistency of microplastic measurements in foods and beverages
Emine Merve Canga, Aoife Gowen, Jun-Li Xu
Abstract
The widespread occurrence of microplastics (MPs) in the food chain has gained substantial recognition as a pressing concern, highlighting the inevitability of human exposure through ingestion of foodborne MPs, coupled with the release of MPs from plastic packaging. However, there are notable disparities in the reported numbers of MPs in foods and beverages, warranting a thorough investigation into the factors contributing to these discrepancies. Table salt is one of the major sources of MPs, and there was an approximately hundred-fold difference between the reviewed studies that reported the highest and lowest number of MPs. In addition, more noticeable discrepancies were discovered between studies on MPs released from teabags. One study reported that approximately 15 billion MPs were released into a cup of tea from a single teabag, whereas another research paper found only approximately 106.3 ± 14.6 MP/teabag after brewing. This comprehensive review focuses on the inconsistencies observed across studies examining MPs, shedding light on the plausible factors underlying these variations. Furthermore, the review outlines areas in analytical procedures that require enhancement and offers recommendations to promote accuracy and standardization in future research efforts, such as employing analytical methods capable of confirming the presence of MPs, using appropriate filter sizes, considering representative sample sizes when extrapolation is involved, and so on. By pinpointing the detection processes leading to the inconsistent results observed in MP studies, this comparative analysis will contribute to the development of reliable analytic methods for understanding the extent of microplastic contamination in the human food chain.
CHERRY PIE
https://www.fda.gov/food/cfsan-constituent-updates/fda-revokes-standards-identity-and-quality-frozen-cherry-pie
FDA Revokes Standards of Identity and Quality for Frozen Cherry Pie
It’s a similar story globally. Worldwide gum sales rose 5% last year to more than $16 billion, according to market researcher Euromonitor. That still was 10% below the 2018 sales figure.
MICROPLASTICS
COMPREHENSIVE REVIEW in Food Science and Food safety
https://ift.onlinelibrary.wiley.com/doi/10.1111/1541-4337.13315
Assessing the inconsistency of microplastic measurements in foods and beverages
Emine Merve Canga, Aoife Gowen, Jun-Li Xu
Abstract
The widespread occurrence of microplastics (MPs) in the food chain has gained substantial recognition as a pressing concern, highlighting the inevitability of human exposure through ingestion of foodborne MPs, coupled with the release of MPs from plastic packaging. However, there are notable disparities in the reported numbers of MPs in foods and beverages, warranting a thorough investigation into the factors contributing to these discrepancies. Table salt is one of the major sources of MPs, and there was an approximately hundred-fold difference between the reviewed studies that reported the highest and lowest number of MPs. In addition, more noticeable discrepancies were discovered between studies on MPs released from teabags. One study reported that approximately 15 billion MPs were released into a cup of tea from a single teabag, whereas another research paper found only approximately 106.3 ± 14.6 MP/teabag after brewing. This comprehensive review focuses on the inconsistencies observed across studies examining MPs, shedding light on the plausible factors underlying these variations. Furthermore, the review outlines areas in analytical procedures that require enhancement and offers recommendations to promote accuracy and standardization in future research efforts, such as employing analytical methods capable of confirming the presence of MPs, using appropriate filter sizes, considering representative sample sizes when extrapolation is involved, and so on. By pinpointing the detection processes leading to the inconsistent results observed in MP studies, this comparative analysis will contribute to the development of reliable analytic methods for understanding the extent of microplastic contamination in the human food chain.
CHERRY PIE
https://www.fda.gov/food/cfsan-constituent-updates/fda-revokes-standards-identity-and-quality-frozen-cherry-pie
FDA Revokes Standards of Identity and Quality for Frozen Cherry Pie
Constituent Update
March 14, 2024
The U.S. Food and Drug Administration is revoking the standards of identity and quality for frozen cherry pie. The standards are no longer necessary to ensure that these products meet consumer expectations, and revoking the standards will provide greater flexibility and the opportunity for product innovation. The action supports FDA’s goal to modernize standards of identity.
Standards of identity establish requirements related to the content and production of certain food products. Foods for which standards of identity have been established include bread, fruit jams, certain vegetable and fruit juices, and certain types of chocolate. No standards of identity and quality exist for any other types of frozen fruit pies, or for any non-frozen fruit pies, including non-frozen cherry pie. We conclude that the standards of identity and quality for frozen cherry pie are no longer necessary to promote honesty and fair dealing in the interest of consumers.
The action responds in part to a citizen petition from the American Bakers Association.
The rule is effective on April 15, 2024.
From the Standards of Identity for Frozen Cherry Pie 21CFR152.126
https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-152
(b) Quality.
(1) The standard of quality for frozen cherry pie is as follows:
(i) The fruit content of the pie is such that the weight of the washed and drained cherry content is not less than 25 percent of the weight of the pie when determined by the procedure prescribed by paragraph (b)(2) of this section.
(ii) Not more than 15 percent by count of the cherries in the pie are blemished with scab, hail injury, discoloration, scar tissue, or other abnormality. A cherry showing skin discoloration (other than scald) having an aggregate area exceeding that of a circle nine thirty-seconds of an inch in diameter is considered to be blemished. A cherry showing discoloration of any area but extending into the fruit tissue is also considered to be blemished.
The response to the quantity of cherry in the docket
https://public-inspection.federalregister.gov/2024-04598.pdf
"Manufacturers also must comply with identity labeling requirements, which require that a
food in package form be labeled with its common or usual name, or in the absence thereof, a
statement of identity that accurately describes the food on the principal display panel (§ 101.3).
If a product is offered for sale under the name of another food (e.g., a frozen cherry pie that does
not contain cherries), it would be misbranded under 21 U.S.C. 343(b0"
PIZZA
Otter Celebrates Pi Day With Report on Pizzeria and Pizza Chain Trends
https://www.businesswire.com/news/home/20240313085207/en/Otter-Celebrates-Pi-Day-With-Report-on-Pizzeria-and-Pizza-Chain-Trends
ARTIFICAL MEAT
Impossible Foods has always claimed to bleed red, now its label will
The plant-based pioneer announced new packaging at Natural Products Expo West to attract more meat lovers to its burgers, sausages and chicken.
https://www.fooddive.com/news/impossible-foods-gets-meatier-makeover/710149/BEER WITH PIZZA FLAVOR
The Weekly Sip: Pizza and beer in a can? | Kylie Jenner debuts canned cocktails
https://www.fooddive.com/news/nestle-tombstone-pizza-ipa-voodoo-ranger-kylie-jenner-sprinter-vodka-soda-boston-beer-sun-cruiser/710279/
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