Colleen Kavanagh of ZEGO Foods provides a somewhat scary look at what the recent relaxation of FDA food regulation guidelines could mean to food production and safety for individuals with dietary needs.
The Nat King Cole holiday tune about chestnuts is catchy, but for some of us in the food industry, this song leaves us scratching our heads. Are chestnuts a culinary nut? What about nutmeg? Isn’t it a spice? The world of nuts can be a little nutty (pun intended), confusing, and delicious! Let’s look at a few fun and important facts about these holiday favorites.
The meetings industry has come a long way in understanding the importance of identifying allergens at group meals. Labeling buffet items and identifying ingredients in menus is pretty much standard procedure for hotels and caterers. In the consumer sector, this progress started in 2004 with the Food Allergen Labeling and Consumer Protection Act. The legislation required manufacturers to identify if their prepackaged foods contained one of the eight major allergens in the U.S. – milk, eggs, fish, shellfish, peanuts, wheat, soybeans and tree nuts. At the time, these accounted for 90 percent of U.S. allergens. Eleven years later, a…
From locally sourced to spicy, ugly, personalized and nostalgic, here Thrive! predicts the 2016 Top Food and Beverage Trends When thinking about the 2016 top food and beverage trends, the year will be a fascinating mix of creative menu design from source to finish. Recognizing the approach to food, processing and presentation, the guest experience, and even the kitchen itself are all on the table, so to speak, for the coming year. 1. Source Local. While organically grown and a lower carbon footprint can sometimes be at odds, it seems local trumps all. Food lovers want to know where their food is from.…