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Weeklikse voedselindustrieverslag: 25 Mei 2013

Weeklikse voedselindustrieverslag: 25 Mei 2013


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Elke week kyk ons ​​na die grootste finansiële nuus uit die voedselwêreld. Hier is hierdie week se:

Hormel Foods: Hormel Foods het hul verslae vir die tweede kwartaal van die boekjaar 2013 bekend gemaak. Hulle was veral tevrede met 'n verkoopsgroei van 21,1% in hul reeks kruideniersware, sowel as 'n groei van 49,1% in hul internasionale en ander reeks vanaf 2012. Hul totale verkoopstyging het met 7% gestyg.

Noedels en geselskap: Noodles & Company het vandag aangekondig dat hulle 'n voorstel ingedien het om sy A -aandele aan die publiek aan te bied, maar geen getalle is bevestig nie. Noodles & Company sal hul aandele onder die simbool NDLS noteer, met Morgan Stanley & Co, LLC en UBS Securities LLC wat die aanbod bestuur.

Del Monte Foods en Natural Balance Pet Foods: Die twee maatskappye het aangekondig dat hulle ingestem het om saam te smelt. Beide maatskappye is verheug oor hul potensiële toekomstige groei sowel as die versterkte oorheersing in die troeteldiervoedselmark. Die samesmelting sal na verwagting middel Junie sluit.

Molson Coors Brewing Company: Molson Coors Brewing Company kondig hul kwartaallikse dividend van $ 0,32 aan op gewone A- en B -aandele vanaf 31 Mei 2013 en betaalbaar op 17 Junie 2013. Boonop het Molson Coors Brewing Company 'n kwartaallikse dividend van CDN $ 0,32 met dieselfde datums verklaar.

Joe’s Crab Shack: Joe's Crab Shack het nuwe somergeregte en drankies aangekondig wat tot 26 Augustus 2013 beskikbaar is. Hulle spyskaart in die suidelike somer bevat 'n verskeidenheid nuwe voorgeregte met seekos en bier, asook nuwe voorgeregte, spesiale drankies en nageregte. Hierdie funksies sal op al 130 plekke beskikbaar wees.

CirTran se Playboy -energiedrankie: CirTran Corporation onthul Playboy se voorstel om Play Beverages en CirTran Beverages te blokkeer vir die debuut van Playboy Energy Drink, ingedien op 1 Februarie 2013. Playboy het gehoop om te verhoed dat hierdie maatskappye die konynhandelsmerk op hul drankies gebruik. Regter Robert W Gettleman het hierdie mosie ontken, so CirTran sal voortgaan om Playboy Energy Drinks wêreldwyd te verkoop.

Red Robin Gourmet Burgers: Red Robin Gourmet Burgers rapporteer hul finansiële resultate aan die einde van die eerste kwartaal van die boekjaar 2013 met die toename van 2,3% in hul totale inkomste uit die onderneming. Bestuurders van Red Robin het kennis geneem van seisoenveranderinge en die media het moontlik 'n geringe invloed op minder verbruikersverkeer en die daaropvolgende verdienste gehad. Hulle glo egter dat hul huidige sukses hulle tot voortgesette wins en groter groei sal lei.

Hooters: Hooters het aangekondig dat hulle van plan is om die weermag op Memorial Day te prys deur veterane en aktiewe troepe 10 gratis vleuels te geniet met hul drankie -aankope op plekke in die VSA. Hooters Girls sal ook 'n kamoefleerbroek dra om ondersteuning te toon. Van nou af tot en met 24 Junie 2013 sal Hooters ook Hooters for Heroes bevorder, 'n geldinsamelingspoging om kliënte te laat geld skenk en bewustheid vir militêre organisasies sonder winsoogmerk te verhoog.


Binne die voedselbedryf: die verrassende waarheid oor wat u eet

Op 'n helder, koue dag aan die einde van November 2013 bevind ek my in die donker, onheilspellende binnenshuise uitgestrektheid van die Festhalle Messe van Frankfurt se Blade Runner. Ek was daar bedek om 'n jaarlikse beurs met die naam Food Ingredients by te woon. Hierdie driedaagse uitstalling bied die wêreld se belangrikste versameling verskaffers, verspreiders en kopers ter wêreld by. In 2011, toe dit in Parys gehou is, het meer as 23 000 besoekers uit 154 lande bygewoon, wat gesamentlik 'n koopkrag van € 4 miljard (£ 2,97 miljard) verteenwoordig. Beskou dit as die ekwivalent van die voedselvervaardigers van 'n wapenbeurs. Dit is nie oop vir die publiek nie. Almal wat probeer om te registreer, moet wys dat hulle 'n valse identiteitsbewys gebruik om voedsel te vervaardig.

Terwyl uitstallers by die meeste kosuitstallings dikwels graag u produkte wil proe, het min standhouers hier iets te ete gehad. Diegene wat dit gedoen het, was nie alles wat hulle gelyk het nie. Canapé-blokkies wit kaas, bestrooi met kruie en speserye, sit onder 'n bord in bistro-styl wat nonchalant lees "Feta, met Glucono-Delta-Lactone" ('n "sikliese ester van gluconiensuur" wat die rakleeftyd verleng).

'N Gebaksjef in blink blankes het sy lewendige demonstrasie afgerond deur 'n voorbeeld van 'n petits fours te bied aan die kopers wat bymekaargekom het. Sy deftige hart- en diamantvormige koeke was dooie ringers vir die netjiese lae spons, glansende vrugtejellie, room en sjokolade wat jy in die vensters van luukse patisseries sien, maar is heeltemal gemaak sonder eiers, botter of room, danksy die vervanging van aartappelproteïenisolaat. Hierdie revolusionêre bestanddeel bied die "volume, tekstuur, stabiliteit en mondgevoel" waarna ons soek in koeke gebak met tradisionele bestanddele - en dit is net toevallig goedkoper.

Dit is die doel van die ware wat uitgestal word, iets wat die bemarkingsboodskappe duidelik maak. Die bandlyn vir 'n produk genaamd Butter Buds®, wat deur sy vervaardigers beskryf word as ''n ensiem-gemodifiseerde ingekapselde bottergeur wat soveel as 400 keer die geurintensiteit van botter het', som dit in ses woorde op: 'Wanneer tegnologie die natuur ontmoet, jy spaar."

Uitstallers se staanplekke is soos kunsinstallasies ingerig. Glansende glasrakke is verlig om 'n reënboog met groot vloeistowwe wat so helder van kleur is, te vertoon, dat dit neon kan wees. Plate van verskillende poeiers, wat in piramides gevorm is, is op elegante Perspex -staanders gestapel met raaiselagtige etikette - 'gestruktureerde sojaproteïen: gemaalde hamkleur', lees een.

Vervaardigers wat nodig het dat hul tamatiesous dik genoeg is om nie uit die plastiekkarton te lek nie - en net 'n bietjie glansend sodat dit na 'n paar dae in die yskas nie mat en oud lyk nie - het die voordele van Microlys® verkoop , 'n "koste-effektiewe" spesialiteitsstysel wat 'n blink, gladde oppervlak en hoë viskositeit gee, of Pulpiz ™, Tate & amp; Lyle se tamatie "pulp extender". Gebaseer op gemodifiseerde stysel, gee dit dieselfde pulpagtige visuele aantrekkingskrag as 'n tamatiesous, terwyl dit 25% minder tamatiepasta gebruik.

Die breë sakeportefeulje van die ondernemings wat by Food Ingredients vertoon het, was kommerwekkend. Omya, gevestig in Hamburg, beskryf homself as ''n toonaangewende wêreldwye chemiese verspreider en vervaardiger van industriële minerale', wat markte voorsien in voedsel, troeteldiervoedsel, oleochemikalieë, skoonheidsmiddels, skoonmaakmiddels, skoonmakers, papier, kleefmiddels, konstruksie, plastiek en industriële chemikalieë. In Frankfurt verkoop Omya korrel uie poeier, mononatriumglutamaat en fosforsuur. Vir groot ondernemings soos hierdie is voedselverwerking net nog 'n inkomstestroom. Hulle ondervind geen kognitiewe dissonansie om komponente te verskaf nie net vir u maaltyd nie, maar ook vir u vlieëbespuiting, krasbestande motorbedekking, verf of gom. Die konferensie was die domein van mense wie se natuurlike omgewing die laboratorium en die fabriek is, nie die kombuis, die plaas of die veldmense wat die aanname deel dat alles wat die natuur kan doen, die mens soveel beter en winsgewender kan doen nie.

Ek was moeg na ure se rondloop op die kermis, en sonder om honger te voel, het ek my toevlug gesoek by 'n staanplek met gesnyde vrugte en groente. Maar waarom het die vrugte 'n paar weke gelede dadels daarby gehad? 'N Verkoper van Agricoat het vir my gesê dat hulle in een van die oplossings daarvan gedoop is, NatureSeal, wat, omdat dit sitroensuur bevat, saam met ander naamlose bestanddele, 21 dae tot hul rakleeftyd bydra. Op hierdie manier word wortels nie die spierwit wat hulle laat lyk nie, appels word nie bruin nie, pere word nie deurskynend nie, spanspekke drup nie en kiwi's val nie saam tot 'n gelei nie. dompel in NatureSeal laat slaaie “vars en natuurlik lyk”.

Vir die verkoopsman was hierdie voorbereiding 'n tegniese triomf, 'n seën vir spyseniers wat andersins onverkoopte kos sou mors. Daar was 'n verdere voordeel: NatureSeal word geklassifiseer as 'n verwerkingshulpmiddel, nie as 'n bestanddeel nie, dus is dit nie nodig om dit op die etiket te vermeld nie, en geen verpligting om verbruikers te vertel dat hul "vars" vrugteslaai weke oud is nie.

Op een of ander manier kon ek nie die verkoper se entoesiasme deel nie. Het ek 'vars' vrugteslaai geëet wat op hierdie manier behandel is? Miskien het ek 'n bad op 'n stasieplatform of by 'n hotelontbyt gekoop? Dit het by my opgekom dat ek, hoewel ek nooit bewustelik kos geëet het met bestanddele wat ek nie herken nie, waarskynlik baie van die 'wonderprodukte' wat hier te sien was, geëet het. In onlangse jare is dit stadig en kunstig ingevoer in voedsel wat baie van ons elke dag eet - in kantines, kafeteria's, kroeë, hotelle, restaurante en wegneemetes.

Voedselingenieurs kan nou binne 72 uur 'n 'natuurlike' volwasse kaasgeur skep. Foto: Franck Allais/The Guardian

U vind dit miskien te maklik om die lokmiddel van 'n kalkoentrommelaar, 'n klaar maaltyd, 'n "vrugte" -drankie of 'n pap brood standaard witbrood te weerstaan. U kan die etikette nagaan vir E-getalle en vreemde klinkende bestanddele, en boikot die mees voor die hand liggende vorme van verwerkte voedsel. En tog sal u dit steeds moeilik vind om die 6000 toevoegings tot voedsel - geurmiddels, glansmiddels, verbeteringsmiddels, bleikmiddels en meer - wat gereeld agter die skerms van die hedendaagse voedselvervaardiging gebruik word, te vermy. Daardie luukse ham en salami, daardie “ambagsman” suurdeegbrood, daardie “tradisionele” ekstra volwasse cheddar, daardie luukse Belgiese sjokolade, daardie spesiale koffie en wonderlike probiotiese drankies, daardie klaarblyklik onaangename bottels kookolie: baie het intiemer gehad verhouding met voedselvervaardiging as wat ons waardeer.

As jy dieper probeer delf, tref jy 'n muur van geheimhouding. Ten minste die afgelope dekade het die groot vervaardigingsondernemings 'n lae profiel gehou en agter die geloofsbelydenis van kommersiële vertroulikheid weggekruip en beweer dat hulle hul resepte nie kan onthul nie weens mededinging. Hulle laat dit aan die kleinhandelaars oor om enige soekvrae van joernaliste of verbruikers te stel. Op sy beurt verdrink kleinhandelaars u in oorbodige, hoofsaaklik irrelevante materiaal. Die mees hardnekkige navrae kan behandel word met 'n kliënt-antwoord van die korporatiewe hoofkantoor, 'n flou, nie-spesifieke gerusstelling, soos: 'Elke bestanddeel in hierdie produk voldoen aan kwaliteitsversekeringsstandaarde, EU-regulasies, addisionele protokolle gebaseer op die strengste internasionale vereistes en ons eie veeleisende spesifikasiestandaarde. ”

Ek het jare lank aan geslote deure geklop en het gefrustreerd geraak oor hoe min ek van die hedendaagse voedselproduksie weet. Wat op die plaas en in die veld gebeur, is redelik goed geplaas en deursigtig. Slagpale ondergaan gereeld inspeksies, onder meer van af en toe 'n geheime verslaggewer van 'n waaksaam dierewelsynsgroep, gewapen met 'n videokamera. My toenemende besorgdheid was eerder hoe min ons eintlik weet van die kos wat op ons rakke in die supermark, in bokse, kartonne en bottels sit - kos wat iets gedoen het om dit makliker te maak en gereed om te eet.

Uiteindelik het kontakte in die bedryf my 'n dekking gebied wat my in staat gestel het om ongekende toegang tot produksiefasiliteite te verkry, sowel as slegs vir intekenaars op die maatskappy se werwe, privaat ruimtes waar die chemiese industrie aan die vervaardigers vertel hoe ons voedsel gemaak kan word. Selfs met 25 jaar se ondersoek na die voedselketting, was dit 'n oogopening.

Alles wat in 'n boks, blik, sak, karton of bottel kom, moet 'n etiket bevat wat die inhoud bevat, en baie van ons het kundiges geword om hierdie etikette te lees. Maar baie van die bymiddels en bestanddele wat eens as vals en onpeilbaar uitgespring het, het stilweg verdwyn. Beteken dit dat die inhoud daarvan verbeter het? In sommige gevalle, ja, maar daar is 'n alternatiewe verduideliking. Die voedselbedryf het die afgelope paar jaar 'n operasie onderneem wat 'skoon etiket' verdubbel, met die doel om die mees opvallende industriële bestanddele en bymiddels te verwyder, en dit te vervang met plaasvervangers wat heeltemal beter lyk. Sommige ondernemings het hul produkte op 'n opregte, heelhartige manier herformuleer en bestanddele vervang deur plaasvervangers wat minder problematies is. Ander, wat nie oortuig is dat hulle die koste aan kleinhandelaars en verbruikers kan oordra nie, het tot 'n nuwe reeks goedkoper stowwe gewend wat hulle in staat stel om 'n skrop en rooskleurige gesig aan die publiek te bied.

Stel jou voor dat jy in die supermark staan. Miskien koop u gewoonlik vleis vir 'n antipasti. As 'n salami opgetel word, kan selfs die mees bewaakte koper ontspan as hy roosmarynekstrak op die bestanddeellys sien-maar uittreksels van roosmaryn is eintlik 'skoon etiket' plaasvervangers vir die ou wag van tegnologie-klinkende antioksidante (E300-21), soos butylhydroxyanisole (BHA) en butylhydroxytoluene (BHT). Voedselvervaardigers gebruik dit om die tempo waarteen voedsel galsterig te maak, te vertraag, wat hul rakleeftyd verleng.

Roosmarynekstrakte hoef nie altyd 'n E -nommer (E392) te hê nie, maar die meer poëtiese toevoeging van 'uittreksel van roosmaryn' laat dit na 'n liefdevol gemaakte bestanddeel klink - veral as die salami ook as natuurlik of organies aangedui word. En die uittreksel het iets te doen met die kruie, gewoonlik in sy gedroogde vorm. Die antioksidant -chemikalieë van die kruie word geïsoleer in 'n ekstraksieprosedure wat dit "deodoriseer" en enige roosmaryn smaak en reuk verwyder. Onttrekking geskied met behulp van koolstofdioksied of chemiese oplosmiddels - heksaan (afkomstig van die fraksionele destillasie van petroleum), etanol en asetoon. Roosmarynekstrak met neutrale smaak word dan aan vervaardigers verkoop, gewoonlik in die vorm van 'n bruinerige poeier. Sy verband met die vars gesnyde, groen en skerp kruie wat ons ken en liefhet, is redelik ver.

Weet u nie wat u vir aandete moet eet nie? Wat van 'n hoendernoedelgereg? As u agterkom dat dit 'n aminosuur bevat, soos L-cystein E910, kan u entoesiasme afneem, veral as u weet dat hierdie toevoeging afkomstig is van diere- en menslike hare. Maar 'n reeks nuwegolf-uittreksels vervang E910 toenemend. Een verskaffer bemark sy ware as ''n verskeidenheid vooraf gekomponeerde, gereed-vir-gebruik produkte wat dieselfde intensiteit bied as ons klassieke prosesgeure, maar dit word as heeltemal natuurlik gemerk. Bestanddele is beskikbaar in hoender- en beesgeur, met geroosterde of gekookte variëteite, sowel as wit vleis en donkerbraai. ” Almal kan as 'gisekstrak' bestempel word - 'n seën vir vervaardigers, want gisekstrakte het 'n gesonde beeld as 'n ryk bron van B -vitamiene. Minder bekend is die feit dat gisekstrak 'n hoë konsentrasie van die aminosuur glutamaat bevat, waaruit mononatriumglutamaat - beter bekend as MSG, een van die mees vermyde bymiddels - afkomstig is.

Wat anders is in jou mandjie? Gestel jy kyk na 'n pot met iets wat aanloklik 'n 'sjokolade -room -nagereg' genoem word. U lees die bestanddele: volmelk, suiker (wel, daar moet 'n bietjie wees), room, kakaopoeier en donker sjokolade. Dit klink alles redelik luuks, maar dan wankel u drang om te koop as u drie slegte bestanddele sien.

Dit is die domein van mense wie se natuurlike omgewing die laboratorium is, nie die kombuismense wat die aanname deel dat alles wat die natuur kan doen, die mens soveel beter en winsgewender kan doen nie. Foto: Franck Allais/The Guardian

Die eerste is carrageenan (E407), 'n verhardingsmiddel wat afkomstig is van seewier en wat verband hou met maagsere en gastro -intestinale kanker. Dit word nou in die voedselbedryfskringe beskou as 'n additief "ideaal nie" (moet ingesluit word). Die tweede van hierdie kommerwekkende bestanddele is 'n gemodifiseerde stysel (E1422), of om dit sy volledige chemiese naam te gee, asetileerde distarg adipaat. Dit het begin as 'n eenvoudige stysel, maar is chemies verander om die waterhouvermoë en verdraagsaamheid van die uiterste temperature en fisiese druk van verwerking op industriële skaal te verhoog. Die derde problematiese bestanddeel is gelatien. Dit is anathema vir oplettende Moslems, Jode en vegetariërs, en selfs sekulêre omnivore wonder miskien wat hierdie byproduk van varkvel in hul poeding doen.

Gelukkig vir die vervaardigers van u sjokoladeroom -nagereg, is daar 'n plan B. Hulle kan al drie die gewraakte items verwyder en vervang met 'n meer gesofistikeerde soort 'funksionele meel', wat hidrotermies uit graan onttrek word, wat dieselfde werk sal verrig, maar sonder dat E -getalle nodig is.

'N Ander moontlikheid om hierdie nagereg skoon te maak, is om 'n' co-texturiser 'te gebruik, iets wat die nodige dik en romerige aflaatfaktor koste-effektief sou lewer. Texturisers, net soos gemodifiseerde stysels, is gebaseer op hoogs verwerkte, veranderde stysel wat ontwerp is om hoëdrukvervaardiging te weerstaan-maar omdat dit deur voedselreguleerders verplig as '' funksionele inheemse stysel 'geklassifiseer word, kan dit eenvoudig as' stysel 'geëtiketteer word. Weereens, geen E -nommers nie. Dus kom daar twee bymiddels en een bestanddeel wat baie mense vermy, om te vervang deur 'n enkele nuwe generasie bestanddeel, een wat ondeursigtig is in die samestelling (eie geheime en dit alles), maar wat nie 'n alarm vir verbruikers veroorsaak nie.

Die geskiedenis van voedselverwerking is besaai met bestanddele wat aanvanklik as veiliger en wensliker voorgehou is, maar later as die teenoorgestelde uitgedink is. Gehidrogeneerde plantaardige olies, of margarien, is aktief bevorder as gesonder as die natuurlike versadigde vette in botter. Koringstroop met hoë fruktose, wat vroeër as verkieslik bo suiker bemark is, is nou geïdentifiseer as 'n belangrike dryfveer vir die vetsug -epidemie in die VSA.

Is die skoon-etiket-veldtog 'n hart-en-siel-poging van vervaardigers om te reageer op ons begeerte vir meer gesonde kos? Of net 'n eiebelangrike vervangingsoefening? Die lyne word doelbewus vervaag: soos een uitvoerende beampte in 'n toonaangewende toevoeronderneming dit stel: "Bestanddele wat die indruk wek dat hulle uit 'n ouma se kombuis is en nie te hard verwerk is nie, is 'n groot beroep op verbruikers." Intussen is daar geen bewyse dat vervaardigers groter hoeveelhede van die regte natuurlike bestanddele gebruik wat verbruikers wil hê nie. Skoon etikettering lyk minder na 'n deeglike skoonmaak van fabrieksvoedsel as 'n oppervlakkige opruiming, met die mees pynlik gemors wat in die kas agter 'n stewig geslote deur gestop is-waar niemand hopelik sal agterkom nie.

Van pluimvee wat met water ingespuit word en gestolde eiers in poeier, tot ultra-kleefde beslag en vooraf gemengde marinades, die grondstowwe in industriële voedselvervaardiging is selde eenvoudig. Trouens, hulle deel gewoonlik baie ingewikkelde agterverhale van verwerking en ingryping wat hul etikette nie onthul nie.

Op dieselfde manier as wat u nooit 'n verdwaalde uieskil in 'n klaargemaakte fabriek sal sien lê nie, is dit ook baie onwaarskynlik dat u 'n eierdop sal sien. Eiers word aan voedselvervaardigers verskaf in poeiers, byvoorbeeld met bygevoegde suiker, of as 'n spesiale album met 'n hoë gel vir album. Vloeibare eiers word gepasteuriseer, slegs eiergeel, slegs wit, gevries of verkoel, of met 'verlengde raklewe' (een maand) - wat die maklikste is. Dit kan vloeibaar, gekonsentreerd, gedroog, gekristalliseer, gevries, vinnig gevries of gestol wees. Vervaardigers kan ook handige voorafgekookte, klaargemaakte eiers koop vir die vervaardiging van produkte soos Scotch eiers en eier mayonnaise, of eiers wat vooraf in 300 g silinders of buise gevorm is, sodat elke sny eiers identies is en daar geen afgeronde ente is nie.

Hierdie hardgekookte, buisvormige eiers word opgeraap deur toebroodjie-vervaardigers. Vervaardigers kan ook kies uit eiermengsels op maat, wat gereed is om in alles te gebruik, van quiches en croissants tot glansende goue gebakglaseers en volumineuse meringues. En daar is altyd die goedkoper opsie om 'eiervervangers' te gebruik wat gemaak is van gefractioneerde wei -proteïene (uit melk). Moenie haastig wees om dit te gebruik nie: hulle het 'n rakleeftyd van 18 maande.

Die voedselbedryf het 'operasie skoon etiket' begin - die verwydering van die mees opvallende industriële bestanddele en vervang deur vervangings wat natuurlik en goedaardig klink. Foto: Franck Allais

Voedselingenieurs kan nou 'n "natuurlike" volwasse kaasgeur skep deur jong, onvolwasse kaas te meng met ensieme (lipases of proteases) wat die kaasgeur versterk totdat dit "volwassenheid" bereik - binne 24 tot 72 uur. Hierdie volwasse kaasgeur word dan hittebehandel om ensiematiese aktiwiteit te stop. Hey, presto: volwasse kaas in dae eerder as maande. (Tradisionele cheddar word eers as volwasse beskou as dit tussen nege en 24 maande in die volwasse kamer deurgebring het.)

'N Fabrieks spens lyk niks soos joune nie. As die huiskok besluit om 'n Bakewell -tert te maak, sit sy of hy 'n reeks bekende bestanddele saam: frambooskonfyt, meel, botter, heel eiers, amandels, botter en suiker. Die fabrieksvoedseltegnoloog benader die tert daarenteen uit 'n heel ander hoek: watter alternatiewe bestanddele kan ons gebruik om 'n Bakewell-tertstylproduk te skep, terwyl ons duur bestanddele vervang-of die duur neute, botter en bessies? Hoe kan ons die hoeveelheid botter sny, maar tog die bottergeur versterk, terwyl ons die toevoeging van goedkoper vette vermom? Watter versoeters kan ons byvoeg om die blatante suikerinhoud van die tert te verlaag en 'n "kalorie -verminderde" etiket te regverdig? Hoeveel keer kan ons die gebak wat oorgebly het uit elke produksie wat in die daaropvolgende produksies uitgevoer word, hergebruik? Watter antioksidante kan ons in die mengsel gooi om die tert se rakleeftyd te verleng? Watter ensiem sal die amandel sponslaag langer vogtig hou? Kan ons 'n lang mengsel van framboosmoes en gel gebruik in plaas van konvensionele konfyt? Wat daarvan om die amandel -sponslaag te bedek met 'n onsigbare eetbare film wat die amandels weke lank knapperig sal hou? Kan ons 'n deel van die meel met 'n stysel vervang om 'n meer volumineuse resultaat te kry? En so aan.

Ons eet almal voorbereide voedsel wat gemaak is met behulp van die nuutste tegnologie, meestal onbewustelik, óf omdat die bestanddele nie op die etiket hoef te verskyn nie, óf omdat wezelwoorde soos "meel" en "proteïen", bedek met liberale gebruik van die byvoeglike naamwoord "natuurlik", vermom hul produksiemetode. En ons weet nie wat hierdie nuwe dieet ons kan aandoen nie.

'N Ontstellende 60% van die Britse bevolking is oorgewig, 'n kwart van ons is vetsugtig. Spring ons tot 'n onregverdige gevolgtrekking as ons 'n beduidende deel van die skuld vir vetsug, chroniese siektes en die dramatiese toename in gerapporteerde voedselallergieë voor die deur van verwerkte voedsel lê? Daar is verskeie redes om hierdie verband te ondersoek.

Voedselvervaardigers kombineer bestanddele wat nie in natuurlike voedsel voorkom nie, veral die trilogie van suiker, verwerkte vet en sout, in hul vinnig verteerbare, hoogs verfynde, voedingstof-uitgeputte vorms. Die amptelike reël - dat die chemikalieë wat daarby betrokke is geen gevaar vir die menslike gesondheid inhou as dit in klein hoeveelhede ingeneem word nie - is skaars gerusstellend. Veilige perke vir die verbruik van hierdie middels is gebaseer op statistiese aannames, dikwels verskaf deur maatskappye wat die bymiddels maak.

Vervaardigde voedsel bevat dikwels chemikalieë met bekende giftige eienskappe - alhoewel ons weer verseker is dat dit op lae vlakke geen rede tot kommer is nie. Hierdie vertroostende gevolgtrekking is die grondslag van die moderne toksikologie en kom uit die 16de-eeuse Switserse geneesheer, Paracelsus, wie se teorie “die dosis maak die gif” (dit wil sê, 'n klein hoeveelheid gif jou geen kwaad doen nie) steeds die dogma is van kontemporêre chemiese toetse. Maar toe Paracelsus gaan sit om te eet, bestaan ​​sy dieet nie uit wegneemetes en opwarmings in die supermark nie, maar hy het nie sy dors gelos met geblikte koeldrank nie. Hy is ook nie blootgestel aan sintetiese chemikalieë soos ons nou is nie, in dampe, in plaagdoders, in meubels en nog baie meer. Die werklike vlakke van blootstelling aan giftige chemikalieë is nie wat hulle tydens die Renaissance was nie. Die verwerkte voedselbedryf het 'n onbeskofte geskiedenis om die gebruik van omstrede bestanddele aktief te verdedig lank nadat goed gedokumenteerde, later bekragtigde vermoedens uitgespreek is.

Dit lyk asof die voorsorgbeginsel nie prominent in die berekeninge van die bedryf verskyn nie, en dit is ook nie 'n groot rol in die beraadslagings van voedselreguleerders nie. As dit wel die geval was, sou dit baie makliker wees om van die vervaardigde produkte weg te bly.

Die tempo van innovasie in voedselingenieurswese beteken dat meer komplekse skeppings met steeds meer ondeursigtige produksiemetodes elke dag na die mark stroom. Net verlede maand het 'n dossier vir 'n nuwe reeks suiwelproteïene in my posbus geval. Langs 'n foto van 'n rustieke, goue pannebroodjie, lui die verduideliking: 'Baie bakkers wend hulle nou tot 'n deurdringing, 'n taamlik nuwe bestanddeel in die mark vir voedselbestanddele. Permeaat is 'n byproduk van die produksie van wei-proteïenkonsentraat (WPC), wei-proteïenisolaat (WPI), ultrafiltreerde melk, melkproteïenkonsentraat (MPC) of melkproteïenisolaat (MPI).

Permeat blykbaar 'dra by tot die bruinbruin van gebak' en produseer brood wat 'sy sagtheid vir 'n langer tyd behou en die rakleeftyd verleng'. Hoe slim. Maar ek sou verkies dat my brood slegs bruin was as gevolg van hitte. Ek is bereid om te aanvaar dat dit mettertyd sal verval, eerder as om iets te eet wat sy bestaan ​​te danke het aan bestanddele en tegnologieë wat ek nie ken nie, nie kan ondervra nie en dus nooit werklik kan verstaan ​​nie. Gaan ek alle beheer oor brood, of enigiets anders wat ek eet, aan die voedselingenieurs van die chemiese bedryf oorhandig? Nie sonder 'n geveg nie.


  • USA Rice Federation: USA Rice Daily
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  • Dawn: "Rysuitvoerders val opmerkings van premier se assistent aan"
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  • The News Intl: "Rysuitvoerders vorder die eis van PM -assistent"
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  • Nuusagentskap in Kenia: "Lae pryse van ingevoerde rysbeserings in Mwea"
  • RYSMARK- EN TEGNOLOGIEKONVENSIE, 6-8 JULIE, 2021
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  • Manila Bulletin: "Regering sal die invoer van rys tydens die plaaslike oestyd opskort"
  • GMA News: "Filippyne sal tydens die oestyd nie rys invoer nie, sê Palace"
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  • Ondersoeker: ''n Ander tif van die paleis-senaat hang oor die tariefverlaging op ingevoerde rys'
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  • Phnom Penh Post: "OM 5451 rys lewer goue resultate"
  • Financial Express: "Indië voer rekord 20 MT rys, koring in FY21 uit"
  • Hindustan Times: ''n Tekort aan arbeid is weer besig om hierdie jaar weer uit te haal
  • USRPA: The Rice Advocate
  • USDA OESPROGRESS
  • Universiteit van Arkansas: Arkansas Rice Update
  • EurekAlert: "Ontdekking verhoog die waarskynlikheid om voedsel te verbou ondanks droogte"
  • Global Times: "Boere plant ryssaailinge in die Hebei in Noord -China"
  • Manila Times: "Rysoes het in Januarie-Maart met 8,6% gestyg"
  • Business World: "Verlaging van rystariewe word verder aangeval"
  • PhilStar: "Palace verdedig die verlaging van tariewe vir rysinvoer"
  • Bernama: "Indonesië mag hierdie jaar nie rys invoer nie"
  • Dhaka Tribune: "85% Boro -padie word in die Rajshahi -streek geoes"
  • Die Hindoe: "Ontydige reën, te laat aankope het Telangana -boere swaar getref"
  • ReliefWeb: "Pakistan se weeklikse markmonitorverslag"
  • The Herald: "Nuwe rysvariëteite ontwikkel"
  • Hierdie dag: "Ondanks bandigheid, aanvalle van veewagters, verklaar rysboere surplusopbrengste"
  • Phys.org: "Wetenskaplikes vind nuwe meganismes wat die grootte en gewig van ryskorrels reguleer"
  • KAIT: "Rysboere ondervind probleme met die aanplant van gewasse"
  • Texas A&M University: Texas Rice Crop Survey
  • Manila Bulletin: "Die regering verlaag die tarief vir die invoer van rys om die impak van klimaatsverandering te kompenseer"
  • Navraer: "Verlaag rystariewe, verhoog die invoervolume tot 'n 'wrede grap'"
  • Business Mirror: "PHL-rys invoer duim hoër in Januarie-April-BPI"
  • Viëtnam+: "Filippyne verlaag invoertariewe op rys en varkvleis"
  • Vietnam+: "Viëtnam verdien 362 miljoen dollar uit rysuitvoer in April"
  • Viet Reader: "Die rys -uitvoerders van Viëtnam word aangemoedig om vrye vrye bedrywighede te gebruik om die aflewering te verhoog"
  • USDA Ag Attache: "Weeklikse rysprys in Thailand"
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  • Daily Star: "Boro -uitset daal"
  • The Indian Express: "Verduidelik: hoe die uitvoer van rys en koring 'n rekordhoogte bereik het"
  • Daily Times: "Pakistan het 'n groot potensiaal om sy rysuitvoer te verbeter"
  • Pakistan Observer: "Pakistan kry baie geleenthede om rysuitvoer te verbeter: CPAIC"
  • The Punch: "Ekiti produseer jaarliks ​​een miljoen ton rys"
  • USDA ERS Rice Outlook -verslag (word om 16:00 EDT vrygestel)
  • KPLC: "Port of Lake Charles stuur rys na konflikgeteisterde gebiede van Afrika"
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  • Born2Invest: "Amerikaanse rysbeleggings in Burkina Faso om voedselsekerheid te versterk"
  • Leierskap: Mega -rysmeulens verskyn binnekort in Kano - Mukhtar "
  • The Sun: "Lagos and enhanced rice production"
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  • Manila Bulletin: "PH seen producing less rice, corn this year"
  • Farmonline: " Devastating impacts to rice and dairy industries detailed in Deni"
  • Reuters: "EXPORT RATES DIP AS COVID-HIT INDIA RELEASES WAREHOUSE STOCK"
  • The Hindu: "Rivalry among shippers caps price of Indian rice exports"
  • USDA Ag Attache: "Russian Federation grain and feed annual"
  • Kenya's Watching: "Rice sector players seek innovative ways of boosting domestic production "
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Los Angeles native, Neil Saavedra, is host and producer of The Fork Report, KFI-AM640’s favorite program for foodies featuring chef interviews, recipes, cooking tips and tricks, must eat recommendations and more! Along with the above-mentioned titles, he is also the Assistant Program Director at KFI.

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Weekly Food Industry Report: May 25, 2013 - Recipes

T he food is great, the service fabulous and the restaurant is busier than ever - but are you wondering why the bottom line isn't all it should be?

Check your FOOD COST. A vital ratio - key to the success of any restaurant as it directly impacts profitability. A profitable restaurant typically generates a 28%-35% food cost. Coupled with labor costs, these expenses consume 50%-75% of total sales. Because of the impact food cost makes on an operation, food cost is one of the first things we examine at a troubled property. Beyond the bottom line, food cost also reflects an operation's food quality, value provided to the customer, and management skill level.

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Despite its importance, we find many restaurant managers do not calculate food cost correctly, or if they do, they do not fully understand the process. To be useful, food cost percentages must be determined accurately. Then the ratio can be compared to industry averages and previous performance. With an accurate food cost, steps can be taken to improve the operation and ultimately help your savings and improve the bottom line. The following is a step-by-step method for calculating food cost including an example and a worksheet to figure your own food cost.

CALCULATING FOOD COST
Keeping in mind you want to eventually compare your food cost with industry averages, how you determine the numbers must be consistent with industry practices. The industry standard is based on the Uniform System of Accounts for Restaurants (a handbook available from the National Restaurant Association). This system clearly identifies what items are included in each part of the food cost formula and IS briefly outlined below.

Food Cost = Cost of Food Sales / Food Sales

  • Establish a specific time period for analysis. The food sales and costs should be generated during a set accounting time period of at least two weeks or more typically, every 28 days.
  • Juices, coffee, soda supplies and other non-alcoholic beverage sales are included in food cost calculations.

  1. TIME FRAME
    Working with your accountant and managers, set up a regular time frame to analyze food cost. It is critical that the elements of the food cost calculation (sales, inventories and purchases) are representative of this time period.
  2. FOOD SALES
    This is the relatively easy part - total the customer checks or reports from point-of-sale registers making sure to only include sales generated from food sources (sources other than food should be allocated to a "beverage" or "other income" account). Remember to use sales generated only within the allotted time frame.

Total all food purchases (include delivery charges and non-alcoholic beverages). Example: Food Purchases in past 28 days $500

Equally important, and often not included in determining cost of food sales, is the inventory adjustment. Many restaurants consider only purchases in determining food cost. This does not create an accurate food cost percentage - depending on the day purchases are made and what the cut-off date is for including sales in the food cost calculation, your food cost could appear 5 to 6 points higher or lower than it is. Additionally, this discrepancy makes it difficult to compare and track food costs.

For example, suppose you receive (purchase) all your dairy and meat products on Thursday to prepare for the weekend. The time period for determining food cost ends on Friday (the next day). In calculating your food cost, it appears much higher than last month. While the increase may be due to theft or another operational issue, most likely it is due to calculating your food cost inconsistently and incorrectly. Your purchases reflect a large Thursday delivery, however, you do not log the sales from the weekend to offset these purchases, making your food cost appear out of line. Additionally, you have not factored in the inventory adjustment.

Determine Inventory Adjustment
Realizing the time and energy that counting inventory on the line (in "production") is prohibitive to including inventory in food cost calculations, we recommend estimating a production inventory level. Conduct the inventory of the dining room, service and production areas a few times, average the inventory levels and use that constant figure each time period. Add the estimated figure to the physically counted storeroom inventories each period for your ending inventory. It is important to update the production inventory level at least once a year.

Now that you have your ending period inventory level, look at the change from your beginning (start of time period) inventories (kitchen and storerooms). The key to accurate cost determination is understanding the role inventory levels play. For example, if the beginning inventory level is valued at $100 and four weeks later the ending inventory for the period is valued at $75, the inventory adjustment is the $25 difference - an increase in cost of food sales because you used $25 worth of inventory and did not replace it with new purchases.

Considering this change and its effect on cost of food sales, apply the difference to the total purchases for the time period, giving you the total cost of food sales.

Cost of Food Sales = Purchases +/- Inventory Adjustment
(ADD if Beginning Inventory > Ending Inventory,
SUBTRACT if Beginning Inventory CALCULATING YOUR RESTAURANT'S FOOD COST

TIME FRAME:
Start Date_______End Date_______

FOOD SALES (including coffee, juices and non-alcoholic beverages): A._______

COST OF FOOD SALES:
Food Purchases (including non-alcoholic beverages):_______
Inventory Adjustment:
Beginning Inventory_______
Ending Inventory_______
Difference_______B._______


Food Cost = Cost of Food Sales / Food Sales

FOOD COST =
Line B / Line A =_______=_______%

ANALYZING YOUR FOOD COST
WHAT SHOULD BE YOUR FOOD COST PERCENTAGE? Ron Gorodesky, President of RAS, maintains that successful restaurants generate food costs in the low to mid 30's. However, different types of restaurants typically run higher or lower percentages - steak houses may run up to 40% whereas Italian restaurants may run about 28%. Comparing your cost percentage to restaurants with similar menus and service levels provides a more accurate perspective.

For example, the average food cost is 35.7% for American/Regional menu themed restaurants and 32.0% for a restaurant in a multi-unit organization.

HOW CAN YOU USE YOUR FOOD COST PERCENTAGE? The next step requires compiling the sales and costs consistently and regularly, as comparisons to previous performance can prove very helpful, identifying problems and trends - remembering that a decrease in food cost is as important to investigate as an increase. From here, your operation is positioned to tighten their food costs by standardizing recipes, evaluating purchasing systems and taking other steps to create a target food cost for your particular restaurant - with the ultimate goal of positively impacting your bottom line. So, For Profit's Sake, Inventory Your Food Cost!

Restaurant Advisory Services provides full-service consulting services to the restaurant and hospitality industries. The firm offers a full menu of advisory services focusing on every aspect of the life cycle of restaurants and other hospitality organizations, from pre-opening and conceptual planning, to day-to-day operations, to design and brokerage.


App Report: Every Day Is a Food Holiday

Many a cooking app is thought of as convenient or utilitarian, and some of the more graphically enriched can even be considered beautiful. But it is the rare piece of software that can combine culinary content and design to arrive at an experience that can actually be called fun. Food.com&rsquos free Every Day Is a Food Holiday app for iOS is one such treasure. Benefiting from civilization&rsquos dubious achievement of having evolved to the point where there is at least one food holiday for every day of the year, the app provides a handful of recipes to prepare in celebration of each and every one.

So, happy Junk Food Day (July 21). Among the seven entries offered in its honor are nacho cheese Dorito chicken, which does not lack for mayonnaise, and a Snickers dip that combines chopped chunks of the candy with cream cheese and Cool Whip to create a sugary spread for dipping salty pretzels. Healthier eaters may want to wait until Zucchini Day (August 8) to test recipes, while breakfast mavens must hold off until November 28 to properly acknowledge French Toast Day.


Farmers market report: Beets are in season. We have recipes

What’s in season: Though classic red beets can be found in supermarket produce aisles year-round, the season for these root vegetables typically extends from November through the late winter months. At farmers market stands, you can find varieties in shade from deep garnet to brilliant gold, white sugar beets, an orange Danish variety that looks more like a carrot than a beet, and even some with the candy-striped or “bulls-eye” white and red markings characteristic of Chioggia beets. Regardless of color, these beets are similar in flavor.

What to cook: If you buy beets with the leaves attached, save the leaves and use the greens in stews, salads or sautéed as a quick side dish. Grate raw beets, adding them to borscht or other stews or soups, or use in place of potatoes when making latkes. To roast beets, wrap them in foil and roast at 400 degrees until tender, about an hour. Peel the beets, then toss into salads for a burst of bright color.

What’s on the horizon: Citrus, normally in season through the winter months, are just beginning to show up.


$20 Food Showdown: Fast Food vs. Healthy Food

Budget constraints prevent many people from eating right.

"I can't afford to buy healthy food."
"Fruits and vegetables are too expensive."
"Grocery store prices are astronomical."
"It's cheaper to eat fast food."

We hear these "excuses" every day--and they're good ones. But we don't give up that easily and believe any excuse can be overcome. Today we're setting out to prove that healthy eating is possible on any budget.

We compared the cost of unhealthy foods from the drive-thru, freezer section and snack foods aisle to the cost of healthy foods. By making even one of these swaps, you can make room in your grocery budget for a few new healthy foods.

The photos below aim to show the diversity in healthy foods available. Prices may vary in your area (some items were on sale when we shopped), but we think you'll be shocked at how far you can stretch a buck at the supermarket when you buy healthy foods!

If you bought all that junk food in one month, you would spend $115.64. The healthy food would cost $111.83 but feed you and your family for far more meals.

It might take a bit more time and planning to put these foods on the dinner table each night, but at least now you know you can afford to try!

Foods are store brand unless noted.

(Grocery prices from Wal-Mart and Meijer in Noblesville, Indiana, and Cincinnati, Ohio fast food prices from the greater Indianapolis and Cincinnati areas, 2010)


Surveillance for Foodborne Disease Outbreaks — United States, 2009�

Known pathogens cause an estimated 9.4 million foodborne illnesses annually in the United States (1). CDC collects data on foodborne disease outbreaks submitted by all states, the District of Columbia, and Puerto Rico through CDC's Foodborne Disease Outbreak Surveillance System. Data reported for each outbreak include the number of illnesses, hospitalizations, and deaths the etiologic agent the implicated food vehicle and other factors involved in food preparation and consumption. During 2009�, a total of 1,527 foodborne disease outbreaks (675 in 2009 and 852 in 2010) were reported, resulting in 29,444 cases of illness, 1,184 hospitalizations, and 23 deaths. Among the 790 outbreaks with a single laboratory-confirmed etiologic agent, norovirus was the most commonly reported, accounting for 42% of outbreaks. Salmonella was second, accounting for 30% of outbreaks. Among the 299 outbreaks attributed to a food composed of ingredients from one of 17 predefined, mutually exclusive food commodities (2), those most often implicated were beef (13%), dairy (12%), fish (12%), and poultry (11%). The commodities in the 299 outbreaks associated with the most illnesses were eggs (27% of illnesses), beef (11%), and poultry (10%). Public health, regulatory, and food industry professionals can use this information when creating targeted control strategies along the farm-to-table continuum for specific agents, specific foods, and specific pairs of agents and foods. This information also supports efforts to promote safe food-handling practices among food workers and the public.

CDC defines a foodborne disease outbreak as the occurrence of two or more similar illnesses resulting from ingestion of a common food. State, local, tribal, and territorial health department officials voluntarily submit reports of outbreaks investigated by their agency to the Foodborne Disease Outbreak Surveillance System on a standard, Internet-based form.* This report analyzes outbreaks that were reported by August 2, 2012, in which the first illness occurred during 2009�. Data reported for each outbreak include the number of illnesses, hospitalizations, and deaths the etiologic agent (confirmed or suspected † ) the implicated food vehicle factors contributing to food contamination and the settings of food preparation and consumption. Foods were assigned to one of 17 commodities § if a single contaminated ingredient was identified or if all ingredients belonged to that commodity (2). Outbreaks identifying foods that could not be assigned to one of the 17 commodities, or for which the report contained insufficient information for commodity assignment, were not attributed to any commodity. Population-based outbreak reporting rates were calculated for each state using U.S. Census estimates of the 2009 and 2010 state populations. ¶

Public health officials from all 50 states, the District of Columbia, and Puerto Rico reported 1,527 outbreaks, including 675 in 2009 and 852 in 2010. For the period 2009�, the median average annual rate of foodborne outbreaks among states was 3.2 per 1 million population (Figure) .

A single confirmed or suspected etiologic agent was identified in 1,022 (67%) outbreaks (790 confirmed and 232 suspected) (Table 1) . Among the 790 outbreaks with a single confirmed etiologic agent, bacteria caused 413 (52%) outbreaks, viruses caused 336 (42%), chemicals and toxins caused 39 (5%), and parasites caused 2 (0.2%). Norovirus was the most common cause of outbreaks and illnesses, accounting for 331 (42%) of the confirmed, single-etiology outbreaks and 7,332 (37%) illnesses. Salmonella was next, causing 234 (30%) of confirmed, single-etiology outbreaks and 7,039 (36%) illnesses. Among the 225 confirmed Salmonella outbreaks with a serotype reported, Enteritidis was the most common serotype with 76 outbreaks (34%). Shiga toxin–producing Escherichia coli (STEC) caused 58 confirmed, single-etiology outbreaks, of which 53 were caused by serogroup O157.

Of the 29,444 outbreak-related illnesses, 1,184 (4%) resulted in hospitalization. Salmonella caused the most outbreak-related hospitalizations with 583 (49%), followed by STEC with 190 (16%) and norovirus with 109 (9%). Outbreaks caused by Listeria resulted in the highest proportion of persons hospitalized (82%), followed by Clostridium botulinum (67%), and paralytic shellfish poisoning outbreaks (67%). Among the 23 deaths, 22 were attributed to bacterial etiologies (nine to Listeria monocytogenes, vyf Salmonella, four STEC O157, three Clostridium perfringens, en een Shigella), and one to norovirus.

A food vehicle was reported for 653 (43%) outbreaks in 299 (46%) of these outbreaks the vehicle could be assigned to one of the 17 predefined commodities (Table 2) . The commodities most commonly implicated were beef, with 39 outbreaks (13%), followed by dairy and fish with 37 (13%) each, and poultry with 33 (11%). Among the 36 dairy-associated outbreaks for which pasteurization information was reported, 26 (81%) involved unpasteurized products. The commodities associated with the most outbreak-related illnesses were eggs with 2,231 illnesses (27%), beef with 928 (11%), and poultry with 826 (10%). The pathogen-commodity pairs responsible for the most outbreaks were Campylobacter in unpasteurized dairy (17 outbreaks), Salmonella in eggs and STEC O157 in beef (15 each), ciguatoxin in fish (12), and scombroid toxin (histamine fish poisoning) in fish (10). The pathogen-commodity pairs responsible for the most outbreak-related illnesses were Salmonella in eggs (2,231 illnesses), Salmonella in sprouts (493), and Salmonella in vine-stalk vegetables** (422). The pathogen-commodity pairs responsible for the most hospitalizations were Salmonella in vine-stalk vegetables (88 hospitalizations), STEC O157 in beef (46), and Salmonella in sprouts (41). The pathogen-commodity pairs responsible for the most deaths were STEC O157 in beef (three deaths), and Salmonella in pork and Listeria in dairy (two each).

Thirty-eight multistate outbreaks were reported (16 in 2009 and 22 in 2010). Twenty-one were caused by Salmonella, 15 by STEC (13 O157, one O145, and one O26), and two by Listeria. The etiologic agent was isolated from an implicated food in 11 multistate outbreaks. Five of the multistate outbreaks were caused by Salmonella (in alfalfa sprouts [two outbreaks], ground turkey, shell eggs, and a frozen entrée [one each]). Six were caused by STEC (in ground beef [two outbreaks], unpasteurized Gouda cheese, multiple unpasteurized cheeses, hazelnuts, and cookie dough [one each]).

Among the 766 outbreaks with a known single setting where food was consumed, 48% were caused by food consumed in a restaurant or deli, and 21% were caused by food consumed in a private home. Forty-three outbreaks resulted in product recalls. †† The recalled foods were ground beef (eight outbreaks), sprouts (seven), cheese and cheese-containing products (six), oysters (five), raw milk (three), eggs (three), and salami (ground pepper), bison, sirloin steak, unpasteurized apple cider, cookie dough, frozen mamey fruit, hazelnuts, Romaine lettuce, ground turkey burger, tuna steak, and a frozen entrée (one each).

Reported by

L. Hannah Gould, PhD, Elisabeth A. Mungai, MS, MPH, Shacara D. Johnson, MSPH, LaTonia C. Richardson, MS, Ian T. Williams, PhD, Patricia M. Griffin, MD, Dana J. Cole, DVM, PhD, Div of Foodborne, Waterborne, and Environmental Diseases, National Center for Emerging and Zoonotic Infectious Diseases Aron J. Hall, DVM, Div of Viral Diseases, National Center for Immunization and Respiratory Diseases, CDC. Corresponding contributor: L. Hannah Gould, [email protected], 404-639-3315.

Editorial Note

In 2009, the Foodborne Disease Outbreak Surveillance System transitioned to the use of a new reporting form and online data entry interface, the National Outbreak Reporting System (NORS). NORS receives reports of outbreaks of enteric disease transmitted through water, person-to-person contact, contact with animals, environmental contamination, and indeterminate means, as well as through food. Before 2009, only foodborne and waterborne outbreaks were reported to CDC. Following the transition to the new system, the number of foodborne disease outbreaks reported in 2009 and 2010 declined 32% compared with the mean of the preceding 5 years (4).

The decline in foodborne disease outbreak reporting was largely observed among norovirus outbreaks. Norovirus can be transmitted through a variety of routes, including direct contact between persons, through contact with contaminated surfaces, and ingestion of contaminated food or water (5,6). Distinguishing among these modes of transmission in an outbreak can be challenging some outbreaks involve multiple transmission routes. The advent of NORS, which for the first time enables electronic reporting of nonfoodborne norovirus outbreaks, might have led to more appropriate classification of outbreaks previously reported as foodborne, resulting in fewer reports of foodborne norovirus outbreaks. Other possible explanations for the fewer foodborne disease outbreaks in 2009 and 2010 include resource limitations and competing priorities (e.g., the influenza A [H1N1] virus pandemic in 2009) for state epidemiologic and laboratory resources (7,8).

For STEC O157 and Salmonella serotype Enteritidis, the number of outbreaks reported was not lower than previous years. For STEC O157, the 33 outbreaks in 2009 and 20 in 2010 exceeded the Healthy People 2010 yearly target of 11, and for Salmonella serotype Enteritidis, the 39 outbreaks in 2009 and 37 outbreaks in 2010 exceeded the Healthy People 2010 yearly target of 22 (9).

During 2009�, beef, dairy, fish, and poultry were associated with the largest number of foodborne disease outbreaks. During the preceding 11 years, beef, fish, and poultry were consistently among the commodities most commonly associated with outbreaks (4). The large number of outbreaks caused by unpasteurized dairy products is consistent with findings that more outbreaks occur in states that permit the sale of unpasteurized dairy products (10) 60% of states permit sales of raw milk in some form, according to a 2011 survey by the National Association of State Departments of Agriculture. §§

The findings in this report are subject to at least four limitations. First, only a small proportion of foodborne illnesses reported each year are identified as associated with outbreaks. The extent to which the distributions of food vehicles and settings implicated in foodborne disease outbreaks reflect the same vehicles and settings as sporadic foodborne illnesses is unknown (4). Similarly, not all outbreaks are identified, investigated, or reported. Second, many reported outbreaks had an unknown etiology, an unknown food vehicle, or both, and conclusions drawn from outbreaks with a confirmed or suspected etiology or food vehicle might not apply to outbreaks with an unknown etiology or food vehicle. Even when a food is identified, the point of contamination is not always known or reported. Third, CDC's outbreak surveillance system is dynamic agencies can submit new reports and can change or delete previous reports as new information becomes available. Therefore, the results of this analysis might differ from those published earlier or from future reports. Finally, because of changes in the surveillance system implemented in 2009, comparisons with preceding years should be made with caution.

Public health, regulatory, and food industry professionals use foodborne disease outbreak surveillance data to target prevention efforts related to pathogens and foods that cause foodborne disease outbreaks. Additional information on outbreaks and the Foodborne Outbreak Online Database are available at http://www.cdc.gov/outbreaknet/surveillance_data.html.

Verwysings

  1. Scallan E, Hoekstra RM, Angulo FJ, et al. Foodborne illness acquired in the United States—major pathogens. Emerg Infect Dis 201117:7󈝻.
  2. Painter JA, Ayers T, Woodruff R, et al. Recipes for foodborne outbreaks: a scheme for categorizing and grouping implicated foods. Foodborne Pathog Dis 20096:1259󈞬.
  3. Neil KP, Biggerstaff G, MacDonald JK, et al. A novel vehicle for transmission of Escherichia coli O157:H7 to humans: multistate outbreak of E. coli O157:H7 infections associated with consumption of ready-to-bake commercial prepackaged cookie dough—United States, 2009. Clin Infect Dis 201254:511𔃆.
  4. CDC. Surveillance for foodborne disease outbreaks—United States, 2008. MMWR 201160:1197�.
  5. CDC. Updated norovirus outbreak management and disease prevention guidelines. MMWR 201160(No. RR-3).
  6. Hall AJ, Eisenbart VG, Etingue AL, Gould LH, Lopman B, Parashar UD. Epidemiology of foodborne norovirus outbreaks, United States, 2001�. Emerg Infect Dis 201218:1566󈞵.
  7. American Public Health Association. The public health workforce shortage: left unchecked, will we be protected? Washington, DC: American Public Health Association 2006.
  8. National Association of County and City Health Officials. Local health department job losses and program cuts: findings from January/February 2010 survey. Washington, DC: National Association of County and City Health Official 2012.
  9. US Department of Health and Human Services. Food safety. Healthy people 2010 (midcourse review). Washington, DC: US Department of Health and Human Services 2000.
  10. Langer AJ, Ayers T, Grass J, Lynch M, Angulo FJ, Mahon BE. Nonpasteurized dairy products, disease outbreaks, and state laws—United States, 1993�. Emerg Infect Dis 201218:385󈟇.

* The reporting form and guidance for reporting via the National Outbreak Reporting System are available at http://www.cdc.gov/nors.

† If at least one etiology was laboratory-confirmed, the outbreak was considered to have a confirmed etiology. If no etiology was laboratory-confirmed, but an etiology was reported based on clinical or epidemiologic features, the outbreak was considered to have a suspected etiology. A guide to confirming foodborne disease diagnoses in outbreaks is available at http://www.cdc.gov/outbreaknet/references_resources/guide_confirming_diagnosis.html.

§ The 17 mutually exclusive food commodities are as follows: fish, crustaceans, mollusks, dairy, eggs, beef, game, pork, poultry, grains-beans, oils-sugars, fruits-nuts, fungi, sprouts, and leafy, root, and vine-stalk vegetables.

** Defined as those vegetables that grow on either a vine or a stalk, such as tomatoes, corn, cucumbers, eggplant, green beans, peppers, pumpkin, zucchini, okra, peas, and squash.

What is already known about this topic?

Surveillance for foodborne disease outbreaks can identify opportunities to prevent foodborne diseases, which cause millions of illnesses in the United States each year.

What is added by this report?

Among the 1,527 foodborne disease outbreaks reported in 2009 and 2010, most outbreak-associated illnesses were caused by norovirus or Salmonella. Among outbreaks in which both an etiologic agent and single-commodity food vehicle were identified, most outbreaks were attributed to Campylobacter in unpasteurized dairy products, Salmonella in eggs, and Shiga toxin–producing Escherichia coli O157 in beef. The pathogen-commodity pairs responsible for the most outbreak-related illnesses were Salmonella in eggs (2,231 illnesses), in sprouts (493), and in vine-stalk vegetables (422).

What are the implications for public health practice?

Public health, regulatory, and food industry professionals can use this information when creating targeted control strategies along the farm-to-table continuum for specific agents and foods, and specific pairs of agents and foods. This information also supports efforts to promote safe food-handling practices among food workers and the public.

FIGURE. Average annual rate of reported foodborne disease outbreaks per 1 million population* and number of outbreaks,by state and major etiology group § — Foodborne Disease Outbreak Surveillance System, United States, 2009�

* Cutpoints for outbreak rate categories determined using Jenks Natural Breaks Optimization in ArcGIS. Legend differs for each major etiology.

† Number of reported outbreaks in each state. In addition to the 50 states, Puerto Rico reported 10 outbreaks, and the District of Columbia reported four outbreaks.

§ Analysis restricted to outbreaks with a single confirmed or suspected etiology.

¶ Includes 38 multistate outbreaks (i.e., outbreaks in which exposure to the etiologic agent occurred in more than one state) assigned as an outbreak to each state involved. Multistate outbreaks involved a median of seven (range: 2󈞙) states.

Alternate Text: The figure above shows the number of reported outbreaks and the average annual rate of foodborne disease outbreaks per 1 million population, by state and major etiology group in the United States during 2009-2010. During 2009-2010, public health officials from all 50 states, the District of Columbia, and Puerto Rico reported 1,917 outbreaks, includ¬ing 884 caused by bacteria and 495 caused by viruses. For the period 2009-2010, the median average annual rate of foodborne outbreaks among states was 3.2 per 1 million population.

TABLE 1. Number and percentage of reported foodborne disease outbreaks, outbreak-associated illnesses, and hospitalizations, by etiology (confirmed or suspected)* — Foodborne Disease Outbreak Surveillance System, 2009�


Step 3: Gather your recipes.

Next, sit down with your running list of staples (from Step 1), your weekly meal plan and your recipes to create one organized list that will help you navigate the store. Avoid walking back and forth across the store by separating your list into grocery store departments: produce items, bulk foods, bakery, deli/meat/poultry, frozen foods, dry goods, dairy, beverages, home goods and miscellaneous. Set up your list based on your preferences and the layout of the supermarket. Don't forget to attach your coupons to the list before you head to the store!

As you did for your recipes, creating one master shopping list template will save you time and keep your list organized. Include a section where you can list the meals you planned for the week and then the groceries you need, organized by department.

When you arrive at the store, stick to your list and don't get distracted by the various supermarket promotions.

Once you’re home from the store, put your groceries away systematically to streamline cooking in the days ahead. Keep your pantry and refrigerator organized, storing similar items together. When every item has its place, cooking will become more efficient. Another way to organize foods is to group together ingredients for each recipe.



Kommentaar:

  1. Faisal

    Your topic has been like a parable of voyazytsya all over the Internet for a month now. It is also sometimes called the bearded boyan. But in general, thanks kaneshn

  2. Swain

    I pushed that idea away :)

  3. Sedgewik

    Baie dankie vir jou hulp met hierdie kwessie, nou sal ek weet.

  4. Protesilaus

    Heeltemal reg! Die idee is uitstekend, jy stem saam.

  5. Cormack

    Wat hier goed georganiseerd is, is misdaad. Onskuld is 'n staat wat onversoenbaar is met gevoelens van diepe tevredenheid. Is daar die lewe op Mars, is daar die lewe op Mars, maar daar is 'n dik, dik laag sjokolade wat ek verstaan: om by een vrou te woon, maar met dieselfde een?! ... “Ander is nie beter nie” - die inskripsie op die spieël. Gebreekte bene dryf nie! Liefde is soos 'n vuur, jy sal nie 'n stok gooi nie, dit sal uitgaan.

  6. Golmaran

    Ek dink dat jy nie reg is nie. Ek stel dit voor om te bespreek. Skryf aan my in PM, ons sal kommunikeer.

  7. Dogis

    Na my mening is dit relevant, ek sal aan die bespreking deelneem. Saam kan ons op die regte antwoord kom. Ek is seker.



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