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Top chefs campaign for feeding pigs on food waste

Top chefs campaign for feeding pigs on food waste | Food History & New Markets | Scoop.it

21 November 2013, The Guardian, Rebecca Smithers -- "Some of the UK's top chefs will cook thousands of free lunches in London on Thursday to highlight a campaign calling for pigs to be fed with food waste rather than food that could be eaten by people.


Guardian writer and chef Hugh Fearnley-Whittingstall, alongside staff from top London restaurants the Delaunay, Paternoster Chop House, Le Pont de La Tour and Soho House will be in Trafalgar Square cooking meals for the public made with pork from pigs fed on legally permissible food waste.


The event is in support of The Pig Idea, a new campaign calling for pigs to be fed on waste and surplus food rather than crops that people could eat, such as South American soy.


The initiative was launched by Tristram Stuart, author and founder of the food waste reduction campaign Feeding the 5000. The campaign wants to see the removal of the EU ban on feeding certain types of food waste – including catering waste – to pigs in the long-term, while calling for more legally permissible food waste to be fed to livestock now. Supermarkets, for example, are allowed to divert foodstuffs such as bakery, confectionery, dairy, fruit and vegetables to livestock feed, yet most do not currently do this. ..."


Photo: Top British chefs, including Hugh Fearnley-Whittingstall, are to cook free lunch for all at The Pig Idea Feast in support of a campaign to feed pigs on food waste in Trafalgar Square, London, on Thursday. Credit: Ki Price/Greenhouse PR

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Food History & New Markets
Food industry trends including: #foodmarketing, #foodhistory and #foodies. Senior editor/curator - Margaret Carroll Boardman Ph.D.
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Introducing Food e-Vangelists: The small, highly influential consumer segment no CPG marketer can afford to ignore

Introducing Food e-Vangelists: The small, highly influential consumer segment no CPG marketer can afford to ignore | Food History & New Markets | Scoop.it

A group of increasingly influential consumers who want to impact the way food is raised, grown, packaged and sold are flying under the radar of most food product marketers, according to the results of the third global “Food 2020” survey by public...

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Astaxanthin Boost to Aquaculture Sector | Aquaculture Directory

Astaxanthin Boost to Aquaculture Sector | Aquaculture Directory | Food History & New Markets | Scoop.it
Astaxanthin is best known for its commercial use in the aquaculture industry. In its pure, synthetic form, fish farmers use it to provide the pinkish-red colour to salmon, trout and crustaceans such as crabs, krill and shrimp.

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From spray dried innovation to Napoleon Dynamite: Why Northwest OH is at the epicenter of US food manufacturing

From spray dried innovation to Napoleon Dynamite: Why Northwest OH is at the epicenter of US food manufacturing | Food History & New Markets | Scoop.it
13 December 2013, Food Navigator, Elaine Watson -- "Northwest Ohio checks every box, which might explain why 250 food and beverage firms - from Campbell Sou..."
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Chobani ramps up production at monster plant in Idaho as its Greek yogurt sales rise 32% in year-to-date

Chobani ramps up production at monster plant in Idaho as its Greek yogurt sales rise 32% in year-to-date | Food History & New Markets | Scoop.it
12 December 2013, Food Navigator, Elaine Watson -- "Chobani's yogurt factory in Twin Falls, Idaho - the largest in the world - has reached “optimal production capability”, churning out a million cases a week less than a year after launch. ..."
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Perrier in Pictures: Touring Nestle Water’s Vergèze site

Perrier in Pictures: Touring Nestle Water’s Vergèze site | Food History & New Markets | Scoop.it
10 December 2013, Beverage Daily -- "Ben Bouckley visits the legendary Perrier source and factory to meet site manager Bernard Rouger and discover why the heritage mineral water brand is still full of fizz as it celebrates its 150th anniversary. ..."
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Missouri sues California over egg bill

13 December 2013, Brownfield Ag News for America -- "The Attorney General of Missouri is suing the state of California challenging that state’s law prohibiting the sale of eggs from other states that are not produced under the strict production standards in California.


Missouri Farm Bureau President Blake Hurst says they are pleased this action is being taken to help protect not only Missouri egg producers who sell their products to other states but also to prevent an unfair precedent ..."

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Remembering Jean-Claude Beton, Father Of The Orangina Bottle

Remembering Jean-Claude Beton, Father Of The Orangina Bottle | Food History & New Markets | Scoop.it

11 December 2013, Mark Wilson, FastCoDesign -- "Beton died Dec. 2 at age 88. He leaves behind a brand savvy that will be copied well into the future.  


Little did I know then that this was one of many branding coups by the late Jean-Claude Beton, the father of the Orangina brand as we know it today. With his beverage consisting of just 12% orange juice, French law mandated the company's ads have no oranges in them. But Beton recognized the genius of illustrator Bernard Villemot’s workaround, to use an orange peel, popping against its complementary color, a bright blue background, elevating Orangina from mere orange juice into something more. ..."


See video in original source.



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Berlin's Coffee Scene: The Next Big Thing

Berlin's Coffee Scene: The Next Big Thing | Food History & New Markets | Scoop.it
Specialty coffee is booming in Germany, thanks in large part to the Berlin Coffee Society


A few friends in the specialty-coffee industry have been buzzing to me for a while now about how the scene is growing, and growing fast, in Berlin, Germany. The trajectory reminds me of what’s happened in recent years in Paris, France, or New York City: the culture is already educated and food-loving, but for some reason, coffee has come late in the game. However, once it’s there, it builds exponentially until it’s being talked about the world over. It’s really exciting to see..."


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Chilis, tea and masala: McCormick unveils top flavor trends for 2014

Chilis, tea and masala: McCormick unveils top flavor trends for 2014 | Food History & New Markets | Scoop.it
The flavors of India and Central and South America will have a big impact in 2014, as will consumers’ growing fascination with chiles, according to McCormick & Co. Inc.’s 2014 Flavor Forecast.
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Grape Collective: Rethinking The Wine Magazine

Grape Collective: Rethinking The Wine Magazine | Food History & New Markets | Scoop.it

21 November 2013, PRNewswire-iReach -- "New Online Publication Merges Content and Commerce to Connect More Readers To Wine.


Grape Collective a new subscription-free online wine magazine, revolutionizes how wine media is consumed by introducing a digital platform that bridges the gap between reading about a wine and drinking it. Loaded with content from the industry's top writers and editors, Grape Collective is the only editorial format with integrated e-commerce wherein readers can read a story or watch a video about a wine, then procure it directly through the website.


Inspired by a common frustration among wine consumers—the difficulty of sourcing the wines we read about—Grape Collective founder Christopher Barnes set out to create a more seamless shopping experience. "In the past, my experiences of reading about a wine and then trying to buy it were extremely frustrating," says Barnes, who was formerly president of the New York Observer Media Group and co-founder of amNewYork. "More often than not, I would find out that the wines that I had just read about in my favorite wine columns were unavailable."


At its core, Grape Collective is a portal for top-notch wine content. It features regular, exclusive content from industry veterans including Dorothy J. Gaiter, who co-wrote the Wall Street Journal's wine column, "Tastings", from 1998 to 2010, and Barbara Fairchild, who was the editor in chief of Bon Appétit magazine from 2000 to 2010, as well as a fleet of established and emerging writers. Grape Collective's collection of articles, video and multimedia features are geared to the casual-but-curious wine drinker, an audience that's often overlooked by traditional wine media, which heavily favors the collector and connoisseur. ..."



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Top chefs campaign for feeding pigs on food waste

Top chefs campaign for feeding pigs on food waste | Food History & New Markets | Scoop.it

21 November 2013, The Guardian, Rebecca Smithers -- "Some of the UK's top chefs will cook thousands of free lunches in London on Thursday to highlight a campaign calling for pigs to be fed with food waste rather than food that could be eaten by people.


Guardian writer and chef Hugh Fearnley-Whittingstall, alongside staff from top London restaurants the Delaunay, Paternoster Chop House, Le Pont de La Tour and Soho House will be in Trafalgar Square cooking meals for the public made with pork from pigs fed on legally permissible food waste.


The event is in support of The Pig Idea, a new campaign calling for pigs to be fed on waste and surplus food rather than crops that people could eat, such as South American soy.


The initiative was launched by Tristram Stuart, author and founder of the food waste reduction campaign Feeding the 5000. The campaign wants to see the removal of the EU ban on feeding certain types of food waste – including catering waste – to pigs in the long-term, while calling for more legally permissible food waste to be fed to livestock now. Supermarkets, for example, are allowed to divert foodstuffs such as bakery, confectionery, dairy, fruit and vegetables to livestock feed, yet most do not currently do this. ..."


Photo: Top British chefs, including Hugh Fearnley-Whittingstall, are to cook free lunch for all at The Pig Idea Feast in support of a campaign to feed pigs on food waste in Trafalgar Square, London, on Thursday. Credit: Ki Price/Greenhouse PR

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Chia and quinoa lead the field - by miles - when it comes to product launches with ancient grains and seeds, says Datamonitor

Chia and quinoa lead the field - by miles - when it comes to product launches with ancient grains and seeds, says Datamonitor | Food History & New Markets | Scoop.it

20 November 2013, Food Navigator, Elaine Watson -- "The percentage of new US food product launches featuring ancient grains or seeds has almost tripled since 2008, according to Datamonitor. But the bulk of activity is focused around just two ingredients: Chia and quinoa. ..."

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Despite high distributor margins, organic food sector in India growing

19 November 2013, FnBNews, Nandita Vijay -- "Increasing awareness and considerable acceptance for processed organic food products are opening up opportunities for Indian companies, despite the prevalence of high distributor margins (estimated to be between 25 and 30 per cent), according to participants at the 2013 essay of the BioFach India International Organic Fair, a three-day event that concluded recently. 

“There is no doubt about the existing market potential for the organic food processing industry. The market is showing continuous growth since 2007, and there is an upward since 2010,” representatives of such companies as Morarka, Sresta, Nature Bio Food, Mother India Farm, Amira Foods, Terra Firma, Sri Sri Ayrveda, Tamil Nadu Organic Certification Department and Jyothiraditya Biosolotions Pvt Ltd, pointed out. ..."

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Tomb of ancient Egypt's beer maker to gods of the dead discovered

Tomb of ancient Egypt's beer maker to gods of the dead discovered | Food History & New Markets | Scoop.it

20 January 2014, CNN -- "Imagine a warm brew of lager so heady you had to plunge a straw through the thick surface scum to get to the fermented liquor below.


Welcome to the favored brew of ancient Egypt's New Kingdom; a 3,200-year-old barley beer that a new archaeological find this month is shedding new light on.


A Japanese team headed by Jiro Kondo of Waseda University stumbled on the tomb of ancient beer-maker Khonso Em Heb while cleaning the courtyard of another tomb at the Thebes necropolis in the Egyptian city of Luxor. ..."


Photo: The tomb of the beer-maker to gods of the dead dates back to 1,200 BC. Credit: CNN

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A short course on the history of 8 Thanksgiving foods - Washington Post

A short course on the history of 8 Thanksgiving foods - Washington Post | Food History & New Markets | Scoop.it
Washington PostA short course on the history of 8 Thanksgiving foodsWashington PostCider was once the national beverage.
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‘Perrier knows no limits’: Vergèze factory manager

‘Perrier knows no limits’: Vergèze factory manager | Food History & New Markets | Scoop.it
13 December 2023, Beverage Daily, Ben Bouckley -- "Perrier site manager Bernard Rouger insists that there are no supply limitations as Nestle Waters’ iconic French sparkling water brand breaks the 1.1bn unit barrier in 2013. ..."
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Coconut popularity expanding beyond confines of health food stores, observers say

Coconut popularity expanding beyond confines of health food stores, observers say | Food History & New Markets | Scoop.it
11 December 2013, Hank Schulz -- "Much of the growth of coconut food ingredients has been driven through the natural channel in years past. ..."
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Online boom proves an abundant source of bottled water

Financial Times -- "Water delivery has been a staple of US home and office life for nearly a century, dating from the 1920s when companies in southern California, Texas and Florida began selling purified water to customers unhappy with their cloudy or bad-tasting local..."

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‘Chocfinger’ sells trading arm for price of a Mars bar

‘Chocfinger’ sells trading arm for price of a Mars bar | Food History & New Markets | Scoop.it

13 December 2013, Financial Times -- "Anthony Ward, the cocoa trader known as “Chocfinger” for a string of audacious deals in commodities markets, has been forced to sell his London-based cocoa, coffee and sugar trading business for just $1 – about the price of a Mars..."

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Why Is Squash Called Squash?

Why Is Squash Called Squash? | Food History & New Markets | Scoop.it

It's an adapted version of a Narragansett Native American word that translates to eaten raw or uncooked (RT @SmithsonianMag: Why is squash called squash?


Via Luigi Guarino, Steve Kingsley
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Alison Antonelli's curator insight, December 4, 2013 8:05 AM

This article was rather interesting because who would think to wonder why we name certain things? When I was reading this article I learned that we name the vegetable "squash" becasue the Narrgannsett Native Americans had the word "askutasquash" which means you can eat it raw or cooked. I did not know that this word came from the Narrgansett Native Americans. 

Sandy Williams Spencer's curator insight, January 30, 7:05 AM

Pretty interesting article!

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Seaweed chip finds a ‘New Frontier’ in snacking

Seaweed chip finds a ‘New Frontier’ in snacking | Food History & New Markets | Scoop.it
In March 2012, Robert Mock left the world of financial derivatives behind with an idea for a healthier chip that incorporates seaweed.
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Hain Celestial Announces 20 Years Of Nurturing A Healthier Way Of Life

Hain Celestial Announces 20 Years Of Nurturing A Healthier Way Of Life | Food History & New Markets | Scoop.it

21 November 2013, PRNewswire for Hain Celestial -- ""Twenty years ago, I founded Hain Celestial as a start-up company on Long Island with a handful of employees and a focus on the natural health food market.  We had a market capitalization of $7.8 million, and we generated less than $200,000 in sales.  Today, we are a leading organic and natural products company in North America and  Europe  with a wellness platform of innovative, better-for-you products," said Irwin D. Simon, Founder, President and Chief Executive Officer of Hain Celestial.  "In our last fiscal year ended June 30, 2013, we generated nearly $2 billion in sales and earned $2.41 per diluted share.  Today, our market capitalization is approximately $4.0 billion, we employ 4,000 people in the United StatesCanada and Europe with 24 manufacturing facilities and export our products worldwide." ..."

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Electronic taste could allow television viewers to sample cookery show creations

Electronic taste could allow television viewers to sample cookery show creations | Food History & New Markets | Scoop.it

21 November 2013, The Telegraph, Richard Gray -- "Watching celebrity chefs like Nigella Lawson or Gordon Ramsay whip up a culinary creation on television can set viewers' taste buds tingling.

But now television viewers could soon be able to sample the food for themselves with the help of new technology that can electronically recreate tastes.


Scientists have developed a simulator that uses electrodes to stimulate the taste buds on the tongue to reproduce salt, sweet, sour and bitter sensations.


The Digital State Interface also uses subtle changes in temperature to alter the taste experience.


The researchers hope that the system could eventually be used to allow television viewers to experience tastes while they are watching their favourite programmes. ..."

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Rockefeller scion refreshes historical ties with IRRI

Rockefeller scion refreshes historical ties with IRRI | Food History & New Markets | Scoop.it

19 November 2013, IRRI -- "David Rockefeller, Jr., American sailor, philanthropist, and an active advocate in environmental issues; and spouse Susan Cohn Rockefeller, writer and filmmaker, visited the IRRI headquarters on Friday (15 November) for an overview of the Institute’s research and to, in turn, discuss the Rockefeller Foundation(RF)’s development agenda. Mr. Rockefeller is a leading fourth-generation member of the prominent Rockefeller family. In 2006, he was appointed to the RF board of trustees, thus becoming the sixth member of the family to have served on the board since its founding by John D. Rockefeller in 1913.

Meeting with DG Robert Zeigler and other members of IRRI management, Mr. Rockefeller remarked, “This visit to IRRI is hugely important and personal to me since so much of the Rockefeller family and the history of the Foundation is linked to the success of IRRI and the Green Revolution that was started here.” ..."

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A third of the nation heads to Aldi as shoppers turn their backs on the 'Big Four'

A third of the nation heads to Aldi as shoppers turn their backs on the 'Big Four' | Food History & New Markets | Scoop.it

20 November 2013, The Telegraph, Steve Hawkes -- "New figures show the market share of each of Britain's 'Big Four' supermarkets has fallen at the same time, for the first time in a decade as customers seek out bargains.


Nearly a third of the country have shopped at Aldi in the past three months, while Britain's 'Big Four' supermarkets have all lost market share for the first time in at least ten years.


Industry figures yesterday revealed the huge shift in the nation's shopping habits as bargain seeking households trigger unprecedented growth in discount supermarkets, and record levels of shopping around for the best deals on food and drink. ..."



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