The Big (Nutrition) Lie: Serving Sizes
We’ve recently offered a number of posts, here in the FFB, which mention nutrition profiles and labeling regulations. The profiles make good reading, but they can be deceptive. How? You have to check the serving size quoted on the label and calculate equivalent numbers accordingly.Read More →
Nutella maker disses its biggest fan
What would you do if you made a globally beloved product, the only one of its kind, no competition, and a faithful customer put up a positively worshipful website that drew tens of thousands of followers and friends? If you’re the makers of Nutella, you’d tell ’em to cease and desist.Read More →
Leftover Rhapsody: Fried Rice
Got leftover rice? Or do you just have a hankering for Asian comfort food? Bring two and half cups of water to a rolling boil (no salt!) and pour in a cup of dry White Rice. Or Jasmin. Or whatever kind you like… Give it a stir, cover the pot, turn off the heat, and let it sit, without interference, for half an hour…Read More →
Kitchen Safety VIII – Judging Freshness
Folks in the foodservice industry quickly learn how to judge the freshness of foods whether they are shopping in person or receiving shipments from suppliers. You can use the same freshness cues the pros do to ensure that you get the best food for your hard-earned bucks!Read More →
Sitdown Food is ‘Fat Food’, too!
We’ve said it before, but now a new learned study confirms that restaurant food is a major contributor to the so-called obesity epidemic that’s plaguing the Western World. The University of Toronto study found that even non-fast-food restaurant meals are amazingly high in calories.Read More →
Chef killed over ‘bad’ noodles
We’ve all had our differences with restauranteurs over something we’ve been served. Usually, when we find a hair in the soup or a bug in the salad. But a celebrity chef on the swanky German resort island of Sylt was apparently beaten to death earlier this week over a plate of fried noodles.Read More →
Clandestine KFC really hot in Gaza
You’ve probably heard of the smuggling tunnels from Egypt into the heavily sequestered Gaza Strip. They’re generally used to bring people in and out of the zone and to bring in building materials, basic food commodities and other highly desirable goods – now including American style fried chicken!Read More →
Coffee plants rotted by Royo fungus
If it wasn’t bad enough that coffee industry watchers were predicting the extinction of java fans’ beloved Arabica strain later in this century (due to climate change), now another scourge is threatening that plant in Central America, source of a lot of our ‘better’ coffee.Read More →