Summary of “The Lovable 100-Calorie Snack Has a Backstory Too Weird to Ignore”

It’s become a standard unit of snack measurement.
The beloved 100-calorie snack has a weird backstory that’s too interesting not to share.
More than 20 years after he gave his 100-calorie presentation to snack food executives, cracks began to appear in Wansink’s research.
He’s at peace with himself, saying that he’s pleased at the wide adoption of the ideas in his plate and bowl research, as well as the 100-calorie snack research, both among researchers and dieters.
At the same time, Mondelēz has made a minority investment in Hu, a paleo snack company whose offerings include 90-calorie packs of grain-free crackers.
Soylent, the company famous for making soy-based shakes, has announced a 100-calorie snack square, branching into the chewable food market.
Market research firm Mintel observed in 2017 that 100-calorie snack packs had somewhat fallen out of favor, but there are still a lot of new 100-calorie products coming to grocery aisles.
Why is the 100-calorie stat one of the most important factors for snack food makers?

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Summary of “Why do foods get named after places”

The basic recipe: a breaded, deep-fried chicken cutlet stuffed with seasoned butter.
The chicken recipe gained popularity in early 20th-century Russia.
Now, visitors can chomp the chicken recipe as a handheld snack at the city’s Rebra & Kotlety or a version dressed up with foie gras and cauliflower foam at Vogue Café in the glitzy Fairmont Grand Hotel Kyiv.
Crab Rangoon was created a couple of oceans away by midcentury California restaurateur Victor J. Bergeron, whose tiki-themed Trader Vic’s restaurants appropriated South Pacific decor and misappropriated a range of Asian and Polynesian foods on its menus.
While baked Alaska sprang forth in New York City, much like chicken Kiev, it eventually wandered homeward.
Sometimes a Peking duck is just, well, a Beijing bird, cooked and eaten in the city where the recipe first took flight.
A Peking duck first appeared in print in Hu Sihui’s Complete Recipes for Dishes and Beverages, published in 1330.
Bianyifang, the first restaurant specializing in Peking duck, opened in 1416 in current-day Beijing.

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Summary of “Food Safety and Coronavirus: A Comprehensive Guide”

To answer these questions, I referenced dozens of articles and scientific reports and enlisted the help of Ben Chapman, a food safety specialist from the North Carolina State University and cohost of Risky or Not and Food Safety Talk.
Some possible oral-fecal transmission routes would be from poor hygiene during food preparation, or the exposure of food crops to human fecal matter in the field during growth or harvest.
According to multiple health and safety organizations worldwide, including the CDC, the USDA, and the European Food safety Authority, there is currently no evidence that COVID-19 has spread through food or food packaging.
Previous coronavirus epidemics likewise showed no evidence of having been spread through food or packaging.
Does Chinese food pose a greater risk than other food? What about imported food and goods?
To reheat cutlets, casseroles, or bread in the oven, preheat the oven to 400°F, place the food on an oven-safe tray with shallow sides, and heat until the surface of the food is too hot to touch for more than an instant.
Reiterate the importance of hygiene and food safety protocols to all crew members.
If you order either my first book, The Food Lab, or my upcoming children’s book Every Night is Pizza Night through that link, not only will 100% of my sales commission be going directly towards producing food to be served free of charge to needy families and individuals affected by school and business shut-downs in San Mateo, an additional 10% of the sale cost will go to a nationwide network of independent bookstores.

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Summary of “From Ketchup to Pineapples: The Food That Should Never Be Kept in a Fridge”

The line between what “Could” and “Should” be kept in the fridge can be furrier than a year-old jar of pesto.
Marriages have exploded, families have warred and housemates have done unspeakable things with toothbrushes over the kinds of arguments that can erupt over whether ketchup should be kept in the fridge or the cupboard.
The Love Food Hate Waste campaign has a fairly definitive A-Z of food storage on its website, full of interesting titbits such as “Tucking in” your mushrooms under a tea towel in the fridge.
According to the site, eggs are best kept in the fridge.
“Storing it in the right place keeps your food fresher for longer – and it saves you money,” says Helen White, an adviser at Love Food Hate Waste.
“If you’re keeping bread in the fridge, it will go stale quicker; it needs to be in the cupboard or a bread bin. If you keep your apples in the fruit bowl, they will go wrinkly quicker. Store apples in the fridge – you’ll be amazed at how long they last.”
The broad message seems to be that keeping things in the fridge can keep them better for longer and therefore cause less food waste.
Pesto, mayonnaise, avocados, butter and dips will last longer in a fridge than they might in a cupboard.

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Summary of “The Coronavirus: How to Get Food Safely”

Even if the person preparing it is sick, he told me via email, “Cooked foods are unlikely to be a concern unless they get contaminated after cooking.” He granted that “a salad, if someone sneezes on it, might possibly be some risk,” but as long as the food is handled properly, he said, “There should be very little risk.” Now might be a good time to familiarize yourself with what your local health department thinks of the food-handling practices of your favorite restaurants.
The danger of the delivery interaction depends on how it’s orchestrated.
For the food’s recipient, the risk is relatively low, Morse said: “There can be transmission through contaminated inanimate objects, but we think the most important route of transmission is respiratory droplets,” which spread when someone coughs, sneezes, or even breathes in close proximity to others.
Morse said the risk can be reduced for both parties if recipients ask that food be left outside the door-or, ideally, if restaurants mandate this practice to protect their employees.
In Wuhan, China, where the coronavirus outbreak began a few months ago, many delivery drivers wore protective suits and masks, and carried employer-provided hand sanitizer.
“It’s the responsibility of the person ordering food to try as best they can to get a grip on that,” May wrote to me in an email.
The restaurant delivery person interacts with fewer people, lessening his or her individual risk, and the money you pay for the food goes toward keeping a restaurant’s staff employed through a crisis.
In Wuhan, local delivery drivers were the city’s lifeline during a lockdown that made venturing out for fresh food difficult.

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Summary of “If Sugar Is so Bad for Us, Why Is the Sugar in Fruit Ok?”

All types of sugars will give us the same amount of calories, whether they are from fruit or soft drink.
All types of sugar will give us the same amount of calories, whether they are from fruit or soft drink.
The health risks of eating sugar are related to consuming too many “Free sugars” in the diet, not from eating sugars that are naturally present in fruits or milk.
Types of Sugar in Food Sugar in food and drinks comes in various forms.
It’s much easier to consume excess sugar from foods and drinks that contain “Free sugars”.
Consider a bottle of fruit juice – you would have to eat six whole oranges to get the same amount of sugar you consume in the juice.
Eating large amounts of dried fruit is also not a good idea if you are limiting your sugar intake.
We Need to Eat Fruit Unlike many foods that are high in free sugars, fruits are packaged with lots of nutrients that help provide us with a balanced diet for good health.

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Summary of “How South Korea Is Composting Its Way to Sustainability”

Waring made New York households and businesses separate out food waste and ashes; he diverted horse manure for use as fertilizer.
Composting transforms raw organic waste into a humus-like substance that enriches soil and enhances carbon capture.
Last April, the New York State legislature enacted laws requiring large businesses and institutions to recycle their food waste, but New York City is exempt from the new rules.
Today, South Korea recycles ninety-five per cent of its food waste, but twenty-five years ago almost nothing was recycled.
“We had people lying down in the road in front of the garbage trucks to prevent more being brought to the landfills,” Kim Mi-Hwa, the head of the Korea Zero Waste Movement Network, told me.
“After the Korean War, food waste was not a problem-people were starving,” she said.
In 1995, South Korea replaced its flat tax for waste disposal with a new system.
The new waste policies were supported with grants to the then nascent recycling industry.

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Summary of “Your Fancy Honey Might Not Actually Be Honey”

Grab any random bottle of honey from your kitchen, coffee shop, or restaurant: According to a number of honey experts who spoke with VICE, the odds are high that your honey isn’t what it claims to be.
Honey has been seized upon by the wellness empire as a good-for-you sugar replacement, filled with enzymes and pollen that can provide benefits for allergies, coughs, burns, or, as described in an interview with Goop, as an “All-natural energy source.” With its growing reputation as a luxury item, the retail prices for honey are increasing, and honey is being used more frequently in other food products.
“As long as adulterated imported honey floods the domestic market, US honey producers will find it very difficult to build a sustainable business model predicated on authentic honey,” he wrote in a recent white paper on the topic, presented at 2019’s World Honey Congress, Apimondia, in Montreal.
The drama surrounding fraudulent honey has come to a head in the a series of class action lawsuits filed over the past year, in which major honey brands and packers have been accused of adulterating and misrepresenting honey.
According to their website, True Source certification monitors where honey comes from to ensure that honey doesn’t come from countries that manipulate their honey.
NMR can also identify the country it came from using that molecular fingerprint by comparing it to a growing database of more than 18,000 honey samples established by the Honey Profiling Consortium, a collaboration of all the labs that use this specific technology on honey.
Honey is regulated extensively by many agencies: Advertising of honey is regulated by the Federal Trade Commission; the United States Department of Agriculture created the National Honey Board to expand domestic markets for honey, and runs conservation programs for honey bees; The Environmental Protection Agency regulates pesticide use around honey.
Through Inscatech, he was exposed to the world of honey adulteration, and now wants to dedicate his time and expertise to his new honey certification process-one that actually tests honey, he said.

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Summary of “My Life as a Public Health Crisis”

We were discussing the neighborhood, and how we could help people here get healthier food.
I’ve seen too many well-meaning efforts to help people access healthy food couched in toxic narratives about what a disgusting burden fat people are on society.
Go-bags were shopping bags full of food for people living in “Unstable circumstances” – i.e., homeless.
We weren’t the ones who made fresh food a luxury and junk food an easily obtained comfort.
We want to give people healthy food that is relevant to their tastes and needs, but we work in neighborhoods where it hasn’t been readily available in decades.
Food justice is not about forcing people to eat food they don’t want.
It’s measuring success not in shrinking bodies, but in growing appetites for the food that keeps people happy and healthy.
She has worked in the public sector for over a decade and is a proud advocate for food justice in the communities she serves.

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Summary of “There’s an Entire Industry Dedicated to Making Foods Crispy, and It Is WILD”

Szczesniak, who died in 2016, laid out a scientific range to evaluate food texture based on eight qualities, like hardness and elasticity, called the sensory texture profile.
What did General Foods do with this data? The company came out with aisles of crispy cereals, frozen foods, and packaged snacks as Americans were starting to spend more and more time in front of the TV. How convenient.
People tend to use crispy and crunchy interchangeably, but there’s a difference, and it’s been studied.
This isn’t a matter of opinion, okay?! Scientists recorded people eating a variety of crispy and crunchy foods-crackers, chips, apples-and found that crispy foods make easier breaks and higher-pitched sounds and are usually attacked with the front teeth, while crunchy are molars, lower-pitched.
Other studies looked at the mess a food makes when it’s bitten, and crispy foods had more breaks and pieces compared with crunchies.
Many have pointed out that the words are onomatopoeic: crispy ends with an uplifting quick isp like a chip snapping in your teeth, crunch comes out of the mouth like a bulldozer hitting dirt.
Frito-Lay got the female fact from post-market reports and from consumer panels, but a 2015 study at the University of Arkansas came to similar findings: Female consumers were more likely to notice food texture, especially crisp and crunch, than their male counterparts, whose attention first goes to food color and flavor.
A kettle chip cooks longer at a lower temperature, getting browner and crispier.

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