Clipmarks | northwestfoods's clips

Cooking Your Vegetables

Tue, 09 Jun 2009 14:30:01 GMT

One reason the raw-food movement is gaining in popularity is the belief that vegetables lose their wonderful antioxidant-building nutrients during the cooking process. But a recent study published in the Journal of Food Science disputes that contention.

Take our quiz about some of the findings in that report.

1. True or false: Microwave cooking of vegetables destroys key nutrients.

2. Celery increased its antioxidant capacity in every form of cooking except this one:

a) pressure cooking

b) boiling

c) microwaving

d) frying

3. True or false: Cooking green beans actually increases their antioxidant content.

4. Which vegetable registered the highest losses of antioxidants after either boiling or microwaving?

a) broccoli

b) cauliflower

c) chard

d) peppers

5. Which of these vegetables did not keep high antioxidant content after cooking?

a) beets

b) artichokes

c) broccoli

d) green beans

ANSWERS: 1: false; 2: b; 3: true; 4: b; 5: c

Source: The Society for Food Science and Technology

US FDA Takes Action

Mon, 08 Jun 2009 06:26:42 GMT

clipped by: northwestfoods
clipper's remarks: The FDA can take action when public health is at risk.

Clip Source: foodsafetychat.blogspot.com

At the request of the U.S. Food and Drug Administration, U.S. Marshals today seized more than $1.5 million worth of food products, including herbs and botanicals, stored under filthy conditions at the American Mercantile Corporation of Memphis, Tenn.

During an inspection of American Mercantile in March, FDA investigators discovered evidence of extensive rodent and insect infestation throughout the company’s warehouse. The company failed to correct these problems. Acting on a warrant issued by the United Stated District Court in Memphis, U.S. Marshals seized all FDA-regulated food products exposed to rodent and insect contamination at the facility. The seized products violate the Federal Food, Drug, and Cosmetic Act because they were held under insanitary conditions under which they may have become contaminated with filth.

Starting a Food Business

Tue, 12 May 2009 22:25:59 GMT

clipped by: northwestfoods
clipper's remarks: Since starting a food business can be capital intensive, it is important to understand a product's cost of goods sold and establish a pricing structure that forecasts profitability for the manufacturer.

Read the full article:

http://www.newwest.net/city/article/the_process_of_rebuilding_a_local_food_economy/C8/L8/

Clip Source: www.newwest.net

Starting a food products business is no small feat. It can take years of tinkering to get the recipe just right. Then it’s off to trade shows around the nation to try and find a willing buyer or distributor. Perhaps most prohibitive are the costs of building a certified commercial kitchen, the inspection process, and the necessary equipment. Even a first run of labels alone can cost several thousand dollars. Consequently many people who may want to start a food business simply cannot afford to.

Mission Statement Devlopment

Wed, 06 May 2009 08:17:31 GMT

clipped by: northwestfoods

Clip Source: blog.globalbx.com

A mission statement describes “how” you will achieve your vision. It describes the “road” that you will walk. It outlines your values and is a summary of your plan to accomplish your goals.

Here are some basic guidelines in writing a mission statement:

A mission statement should say who your company is, what you do, what you stand for, and why you do it.
An effective mission statement is best developed with input by all the members of an organization.
The best mission statements tend to be 3-4 sentences long.
Avoid saying how great you are, what great quality and what great service you provide.
Examine other company’s mission statements, but make certain your statement is you and not some other company. That is why you should not copy a statement.
Make sure you actually believe in your mission statement, if you don’t, it’s a lie, and your customers will soon realize it.

Foodborne Illness

Tue, 05 May 2009 00:44:28 GMT

clipped by: northwestfoods
clipper's remarks: It is startling that one in four Americans is sickened by foodborne illness leading to 5,000 deaths.

Clip Source: www.foodnavigator.com

Take a string of foodborne illness outbreaks and product recalls, from the salmonella in peppers that sickened 407 last year and killed two, to salmonella in peanut products this year, which led to at least 691 illnesses and nine deaths. Add spinach, pistachios, and most recently alfalfa sprouts, and you have the recipe for some shocking statistics: About one in four Americans is sickened by foodborne disease each year, 325,000 are hospitalized, and about 5,000 die. Since the early 90s, foodborne illness outbreaks have more than tripled to nearly 350 a year.

2009 Food Trends: Organic-Natural-Sustainability

Sat, 02 May 2009 08:34:07 GMT

clipped by: northwestfoods
clipper's remarks: To date market data has led IRI to conclude these trends in consumer packaged goods (CPG).

* Information Resources, Inc. (IRI) is the world’s leading provider of enterprise market information solutions and services, empowering its clients to grow their business profitably in a complex marketplace.

Clip Source: www.foodprocessing.com

Organic and Natural Products Gain Steam -- The popularity of natural and organic products seems to increase every day despite a recessionary economy. Organics/natural products have permeated every retail department: from healthcare to fresh/perishable, from center store to general merchandise, and consumer appetite is keeping step.

Sustainability as a Differentiator -- Sustainability goes beyond natural and organic. An estimated 85 percent of food and beverage CPG manufacturers currently employ environmental sustainability practices – from plant to packaging to promotion. In a recessionary economy, newcomers to eco-friendly behavior are key drivers of segment growth. Look for manufacturers to drive penetration through the ongoing development of products, packaging and promotional programs from within and from outside the traditional sub-set of sustainable products to address a growing call for earth-friendly CPG.

Another Reason to Eat Your Veggies

Mon, 20 Apr 2009 04:48:18 GMT

clipped by: northwestfoods
clipper's remarks: A comprehensive review of the scientific literature reportes: "Vegetables in the Brassica family -- such as broccoli, cabbage, kale and Brussels sprouts -- are inexpensive yet very nutritive, providing beneficial phytochemicals as well as vitamins, minerals and fiber." This is something that we may have already known, but it is good to see a nice scientific summary that explains the details.

Clip Source: www.ift.org

Brassica production has grown steadily and the vegetables represent a major part of the human diet worldwide. Vegetables from the Brassica family are used as food, spices and a source of vegetable oils.

Researchers at Leiden University in the Netherlands analyzed a variety of Brassica vegetables for their nutritional values. “There are variations both within and between subspecies, which suggest a difference in potential health benefits depending on the growth conditions and environment,” says co-author Robert Verpoorte. “These plants can be biofortified by growing them in a high mineral-containing media, attaining high levels of nutritionally important minerals, but this advantage can be negative as observed in crops that are irrigated with polluting metals.” Stress conditions on Brassica plants can affect flavor and nutritional value.

To read the article, titled “Health-Affecting Compounds in Brassicaceae,” visit http://www3.interscience.wiley.com/cgi-bin/fulltext/122270862/PDFSTART

What is a Functional Food

Fri, 03 Apr 2009 20:54:15 GMT

clipped by: northwestfoods
clipper's remarks: The American Dietetic Association has published a scientific opinion paper on functional foods. The operative statements are varied diet, regular basis and effective levels.

Clip Source: www.medicalnewstoday.com

All foods are functional at some physiological level, but it is the position of the American Dietetic Association that functional foods that include whole foods and fortified, enriched or enhanced foods have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. ADA supports research to further define the health benefits and risks of individual functional foods and their physiologically active components. Health claims on food products, including functional foods, should be based on the significant scientific agreement standard of evidence and ADA supports label claims based on such strong scientific substantiation. Food and nutrition professionals will continue to work with the food industry, allied health professionals, the government, the scientific community and the media to ensure that the public has accurate information regarding functional foods and thus should continue to educate themselves on this emerging area

Really Review those Proofs

Fri, 03 Apr 2009 03:57:59 GMT

clipped by: northwestfoods
clipper's remarks: This is a problem more common than you might think. Typos in phone numbers and websites addresses are problematic. I have know of entrepreneurs who had to purchase additional URL domain names because of misspelling. Remember to be careful.

Clip Source: news.yahoo.com

An Oregon company has ordered new packaging for its Peace Cereal after a typo on the box sent callers to a phone sex line instead of the cereal maker's 800 number. Instead of reaching Golden Temple of Oregon, callers were greeted by a recorded voice asking, "Do you love sex? ... Isn't that why you called?"

Spokeswoman Elissa Brown said Eugene, Ore.-based Golden Temple ordered new packaging when the mistake was discovered in December and new boxes have been shipping out for weeks.

However, 13 varieties of the cereal were on shelves Wednesday at one Halfway, Md., grocery store, including seven varieties in boxes bearing the incorrect telephone number.

People squeeze candy into their budgets

Mon, 30 Mar 2009 03:00:19 GMT

clipped by: northwestfoods
clipper's remarks: There are always opportunities in the food business.

Clip Source: www.nytimes.com

There may be historic precedent to the recessionary strength of the candy business. During the 1930s, candy companies thrived, introducing an array of confections that remain popular today. Snickers started in 1930. Tootsie Pops appeared in 1931. Mars bars with almonds and Three Musketeers bars followed in 1932.

Hershey, the dominant candy brand during the Depression, remained profitable enough through the 1930s for the company to finance its own work program for the unemployed, said Pamela Whitenack, Hershey’s community archives director.

“Candy companies are relatively recession-proof,” said Peter Liebhold, chairman of the Smithsonian Institution’s work and industry division. “During the Great Depression, candy companies stayed in business.”

Co-Packers

Fri, 27 Mar 2009 22:54:55 GMT

clipped by: northwestfoods
clipper's remarks: A beginning list of links to information about food co-packers.

Clip Source: www.agmrc.org

Choosing and Using a Co-packer, Department of Food Science, North Carolina State University - This document lists the advantages and challenges of using a co-packer.

Co-packing Suits These Packagers, Packaging World magazine, 2003 - Companies tell why they pack for other firms.

Food Processing: Using a Co-packer, Oklahoma State University - Examines why you should use a co-packer, how to determine which one is right for you and what to look for in a co-packer.

Helping You Profit With Small-scale Interim Co-packing, Guelph Food Technology Center - This Canadian center offers technical services for bringing a product to market.

Small Co-packers and Commercial Kitchens, Northeast Center for Food Entrepreneurship - A searchable database listing resources available in New York, Vermont, New Hampshire, Maine, Massachusetts, Rhode Island and Connecticut.

Discoloration of Dehydrated Horseradish

Fri, 27 Mar 2009 21:13:30 GMT

clipped by: northwestfoods
clipper's remarks: Abstract from:

DEHYDRATION OF HORSERADISH ROOTS
M. R. SAHASRABUDHE and W. J. MULLIN. 2006. Journal of Food Science 45 (5): 1440 - 1441

Clip Source: www3.interscience.wiley.com

Horseradish roots dehydrated by freeze-drying and conventional methods were analysed for allyl- and phenylethyl-isothiocyanates by gas chromatography (CC) and evaluated for odor and color. The identities of the isothiocyanates were confirmed by combined gas chromatography-mass spectroscopy (GC-MS). The endogenous enzyme, myrosinase, plays a critical role in the development of characteristic odor. It was demonstrated that in processing horseradish to a dried product one must process cleaned roots immediately after dicing or cutting and maintain the temperature below 65°C to yield a product with the desired flavor and acceptable color.

Improving Gluten Free French Bread

Mon, 23 Mar 2009 19:21:16 GMT

clipped by: northwestfoods
clipper's remarks: It is likely that we will continue to public and propitiatory food science research into the formulation of gluten free products.

Clip Source: www.foodnavigator.com

Writing in the Journal of Food Science, CNRS scientists report that the buckwheat flour-guar gum combination is the optimal for achieving textural and colour characteristics of French bread.

“This study identified the optimal formulation (with 1.9 per cent guar gum total flour basis and 5 per cent buckwheat flour of all flours and substitutes) for the production of gluten-free breads with French bread characteristics, suitable for coeliac patients,” wrote the researchers, led by Marie de Lamballerie.

“Moreover, buckwheat flour in the actual base of ingredients (rice and cornflours, corn and potato starches) was found to have interesting improving effects on the quality attributes of the bread.

“As the behaviour of dough is directly related to the role played by the macromolecules, which determine the texture of the final product, then the proteins, starch and non-starch carbohydrates from buckwheat merit thorough investigation,” they added.

Gluten Free Market Statistics

Mon, 23 Mar 2009 19:15:28 GMT

clipped by: northwestfoods
clipper's remarks: The market growth potential for gluten free products will likely continue, as will competition in this food sector as legacy products are reformulated by the larger manufacturers. New product innovation will be the key for food startup businesses.

Clip Source: www.foodnavigator.com

Gluten-free boom

According to a recent report from Packaged Facts, the gluten-free market has grown at an average annual rate of 28 per cent since 2004, when it was valued at $580m, to reach $1.56bn last year. Packaged Facts estimates that sales will be worth $2.6bn by 2012.

The market researcher said it expected to see a much wider range of gluten-free products on shelves by 2012, and said that this will be driven by companies reformulating existing products for gluten-free acceptability, as well as by releasing new ones.

Vitamin D - Michael F. Holick Interview

Sat, 21 Mar 2009 23:21:45 GMT

clipped by: northwestfoods

Clip Source: www.nytimes.com

Q. Would you describe vitamin D as an underrated vitamin?

A. I would say vitamin D has been taken for granted and, as a result, has been ignored.

However, this vitamin is critically important for maintaining normal calcium in the blood and for bone health. The vitamin plays a crucial role in most metabolic functions and also, muscle, cardiac and neurological functions. Without enough of it, a child can get rickets, and an adult might suffer bone softening, a mineralization defect. Vitamin D deficiency can precipitate and exacerbate osteoporosis.

Moreover, there is evidence that vitamin D may have subtle but profound effects on regulating cell growth and on our cardiovascular and immune systems. There is a strong association of sunlight exposure and increased blood levels of vitamin D with a decreased risk of many common cancers: colon, breast, prostate, ovarian.

Additionally, vitamin D deficiency has been associated with an increased risk for Type 1 diabetes.