2012-03-08 23:00
Israeli Innovation News

According to the article, if you’re trying to decide between the Atkins, Mediterranean or traditional low-fat/high carbohydrates diet to shed pounds, no one diet makes you lose significantly more weight than the others. Research from a 13-member team of Israeli researchers released results from their study examining three different diets (Atkins, Mediterranean and the low-fat/high carbs) and accessed the impact upon weight loss.

The research team studied the impact of eating routines of 322 people and their weight loss over a two-year period. Nearly 90% of the people studied were men. The study participants were all employed at Israel’s nuclear research center to create an easily monitored group.

The individuals following the Atkins diet achieved the best results overall, with an average weight loss of 6.4 kilograms (14.1 pounds) in the first six months. Individuals following the Mediterranean diet lost an average of 4.7 kilograms (10.3 pounds) while low-fat/high carbs dieters shed 4.3 kilograms (9.5 pounds).

Weight loss maintenance over the two-year period was best for those on the low-fat/high carb diet. Researchers recommended increasing vegetable consumption and decreasing the intake of sweets for successful weight loss.

2012-02-28 23:00
Huffington Post Canada

According to the article, foodies are touting birch tree syrup as the latest unique flavor to enhance desserts and savory dishes. Birch syrup also lends an unexpected flavor to marinades, condiments and salad dressings. The syrup is harvested from birch tree sap, and is not as sweet as maple syrup. The white birch tree is the more common source, but interest is growing with syrup made from yellow birch trees. The harvesting process for birch syrup is much longer, and the amount of sap you have to collect is greater in comparison to maple syrup.

Birch syrup can be used traditionally as a pancake topping. Other uses for birch syrup include application in salad dressings; as a glaze for meat, fish and veggies; or drizzled over ice cream and other desserts.

2012-02-23 23:00

Six flavor trends are emerging globally:

Honoring roots: Chefs are honoring their roots using traditional ingredients and techniques to celebrate the heritage of different cuisines and infusing them with a modern twist. Some examples include cumin with sofrito, or Korean pepper paste with sesame, Asian pear and garlic.

Quest for the ultimate: Foodies are searching for the flavors that deliver the ultimate sensory experience. Flavor combos include dill with mint; melon with cucumber; or Meyer lemon with lemon thyme, Limoncello and lemon peel.

Veggies in vogue: Seasonal produce and the growth of fresh markets encourage chefs to spruce up veggies. Some examples are eggplant with honey and harissa, or squash with red curry and pancetta.

Simplicity shines: Preparing the best quality ingredients with simple techniques delivers unpretentious food. Vanilla with butter, or ginger with coconut, can elevate baked goods or make savory dishes indulgent.

Flavorful swaps: Bold, healthful flavors help to reduce salt and calories. Flavor combos include red tea with cinnamon and plum, or grapefruit with red pepper.

No boundaries: Shedding the confines of traditional food rules, such as eating dinner for breakfast or sweet soy with spicy tamarind and black pepper.

2012-02-19 23:00
Prepared Foods

Consumers are continually seeking enhanced culinary experiences, and condiments and sauces offer global flavors that can be enjoyed at restaurants or at home. The Packaged Facts Food Shopper Insights Survey, administered in March 2011, found that 53% of U.S. grocery shoppers “somewhat” or “strongly” agree they “like hot and spicy foods.” The percentage rises to 58% among Gen Y adults.

The majority of adult shoppers seeking global foods purchase Mexican and Chinese/Japanese flavored items. A larger percentage of Gen Y adults in comparison to adult shoppers in general seek out Indian/South Central Asian and Middle Eastern flavors. The survey results indicate a broad interest in global flavors among consumers and that every culture has something to offer. Gen Y consumers will continue to explore new and authentic flavors in the condiment and sauce aisle and in restaurants. They have been raised on meals that include soy sauce, wasabi and tomatillo salsa.

In addition, Gen Y consumers are breaking the rules and creating their own flavor enhancers or combinations such as short-rib gravy with French fries. Consumers are open to unique ingredients and flavor pairings which range from a twist on the classics to modernized tastes from around the world like umami. Rising sauce trends include natural recipes with simple, clean labels and organic ingredients. Adding ingredients to thicken the consistency of products, such as guar and xanthan gums, are expected to become more popular.


2012-01-31 23:00
Los Angeles Times

According to research published in the Journal of the American Medical Association, showing children photos of vegetables may encourage increased vegetable consumption. The study, conducted by researchers from the University of Minnesota, surveyed approximately 800 elementary school children. The study took place on two separate days where the students’ lunches were examined. The first day was the typical school lunch. The children helped themselves to the food that was made available, including green beans and carrots. On the second day, the children were given the same meal options, but this time their trays were fitted with images of the vegetables being served.

Significantly more students took vegetables on the day they were shown photos in comparison to the day where no vegetable photos were shown. Overall, more vegetables were eaten on the photo day since more children took them. Although there was an increase in the number of students taking vegetables and the amounts consumed, the overall amounts consumed were still low and did not meet the daily recommended allowance.

2011-12-12 23:00

Findings from a University College London study reveal that small rewards such as a sticker may encourage preschoolers to eat their vegetables. The study found that when parents gave their children a sticker each time they took a small taste of a disliked vegetable, it gradually changed their attitude toward that specific food. Over time after being rewarded, the children were willing to eat more of the vegetables.

Researchers randomly assigned 173 families to one out of three groups. These groups were parents who gave their children stickers for eating vegetables, parents who gave their children verbal praise for eating vegetables and parents who did not use any special tactics in persuading their children to eat disliked vegetables. Parents offered their child a taste of the vegetable every day for 12 days. At the end of the test period, children in the sticker group were giving vegetables higher ratings and were willing to eat more of the vegetables. Three months after the study, children in the sticker group were still consuming the once disliked vegetables.

2011-11-28 23:00
PR Newswire

A press release on PR Newswire shared results from a study conducted by researchers at Temple University Center for Obesity Research and Education that was recently published in the Journal of the American Dietetic Association. In the study, 152 children (87.5 percent of the children were Hispanic) aged 3-5 years old recruited from eight preschool classrooms were served an afternoon snack of raw broccoli twice a week for seven weeks.

The study charted how much broccoli the kids ate with no dressing, with regular ranch dressing served as a dip, with light ranch dressing served as a dip, and with regular ranch dressing served as a sauce.  The primary research aim was to determine if repeatedly offering a moderately-liked raw vegetable with a familiar dip influenced liking and intake of that vegetable among children. 

The researchers concluded, “Providing dip – regular, light or as a sauce- increased raw broccoli intake among bitter-sensitive Hispanic pre-schoolers. Findings suggest that offering low-fat dips can promote vegetable intake among some children who are sensitive to bitter tastes.”

2011-11-16 23:00
Wall Street Journal

According to the Wall Street Journal, premium grocery stores are offering several new specialty oils for consumers. These specialty oils are most often used for dipping or topping off a dish. As an increasing number of consumers seek new, exotic tastes outside of the traditional olive oil or butter, specialty oils offer a novel way to kick flavor up a notch.

Pumpkin seed oil is among the fastest growing in popularity. With its reddish-green hue and nutty tasting properties, pumpkin seed oil is suitable for sweet and savory dishes. Avocado oil imparts a light fruitiness to salad dressings. Macadamia nut oil works well on salads too and is also ideal for baking. Argan oil, which is amber-red in color and a Moroccan import, has a deep meaty flavor and is great for hearty dishes. These high-quality flavoring oils are finding their way into ordinary American stores, and the interest is peak among foodies.  

2011-11-14 23:00

A study published in the Journal of the American Dietetic Association, found that the consumption of four fruits and vegetables account for the majority of selected phytonutrients intake for adults in the United States. Phytonutrients are natural, plant-derived compounds, which give fruits and vegetables their vibrant colors and may provide health benefits, including reduced risk for some age-related chronic health conditions. The research also found people with significantly higher intake of several phytonutrients are among adults who met the dietary recommendations for fruits and vegetables.

Of total alpha-carotene intake, 72% was consumed from carrots; 81% of lycopene intake came from tomatoes (and/or tomato products); 68% of ellagic acid intake was obtained from strawberries; and oranges (and/or orange juice) contributed 64% of beta-cryptoxanthin and 94% of hesperetin. Women and older adults are more likely to meet the dietary recommendations, but nearly all Americans fall short.

2011-07-26 23:00
Wall Street Journal

The average American eats a salad at mealtime only about 36 times a year despite decades of dietary recommendations to eat more leafy green and colorful vegetables. This is 20% less often than in 1985, when the average American ate salads approximately 45 times a year. According to research, fewer than half of Americans ate at least one leaf salad at home in two weeks compared with 75% who ate a potato dish and 81% who ate beef.

The level of effort associated with making salad, including cleaning and preparing produce and making sure you have enough, is discouraging to consumers. Some companies are considering adding more vegetables, such as cucumbers, tomatoes and red peppers, to bagged salad to persuade more consumers to purchase them.

These convenient, bagged salads will allow consumers to open, pour and eat. However, these additions increase moisture in the bag, which can cause food spoilage to occur more rapidly and increase the potential for food-borne illness.


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