Friday Food News

Here’s a look at what I’ve been reading this week — including some great articles written by registered dietitians who nail my own nutrition philosophy.  I couldn’t have said it better myself!  You’ll also find news about food trends — from hot tamales and savory jams to creamy “non-Greek” yogurt.

carrots and kid

A DIETITIAN WHO WON’T OVERSELL NUTRITION TO HER KIDS 
via New York Times blog Motherlode 


I loved this article by dietitian colleague Maryann Jacobsen who says her goal is to raise children who eat nutritious foods because they want to, not because they feel obligated.  “I don’t oversell a healthful, balanced diet to my children because that will only keep them from realizing its amazing benefits and tasty goodness.  Instead of feeling as if they have to choose between the worlds of healthy and unhealthy, they get direct experience and a guiding hand, and are gradually learning the skills needed to make eating healthful foods last a lifetime.”

WHY I HATE EATING IN MODERATION
via Huffington Post

Dietitian and chef Katie Cavuto hit a homerun with her rant against the word “moderation.” Even though she despises the concept of dieting and deprivation (me too!), she hates the word moderation because “it feels very intangible and pointless in relation to lifestyle changes and dietary choices.”  She offers some alternative concepts to focus on instead.

ARE THESE 10 TRENDY HEALTH FOODS WORTH THE HYPE?
via Huffington Post
Dietitian Keri Gans gives her opinion about some of today’s trendy health foods — from acai berries and chia seeds to wheat grass and nutritional yeast. She offers her thoughts to author Amanda Chan, helping readers determine if these foods are worthy of purchase.

red pepper jelly

JAMS, JELLIES AND PRESERVES GO BEYOND  TOAST AND DESSERTS 
via Food Navigator

Whether it’s bringing bold heat, blending unusual flavors, adding a punch of superfruit or cleaning up the label, Millennials are driving food trends on the supermarket shelf and shaking up the longtime pantry staple of jams and jellies in the process, says Portland, OR-based Trailblazer Foods, one of the largest producers of preserves, jellies, table syrups, shredded and flaked coconut, pie filling and glazes. Asian and Hispanic flavors are among the biggest trends impacting jam and jelly innovation. Bold, exotic flavors from these regions, such as sriracha, chipotle and habanero chiles, along with guava, passion fruit and mango are making their way into sauces, marinades and preserves. Pepper jellies are big, along with combinations like chipotle raspberry and mango habanero.

9715444105_ea03e0b03a_z

DELTA HOT TOMALES ARE CURRENT STREET FOOD SWEETHEART
via The Wall Street Journal

Mississippi’s signature Delta hot tamales, which are made with cornmeal and simmered in a spicy broth rather than steamed like traditional Mexican tamales, are enjoying their time in the spotlight as the latest gourmet street food to show up on fine-dining menus. The Delta Hot Tamale festival has introduced the spicy fair food to chefs throughout the country who are using local ingredients to put their own spin on the regional item.

petite_creme_group_shot

STONYFIELD BUCKS GREEK YOGURT TREND WITH PETITE CREME TREATS
via The Wall Street Journal

Stonyfield Farm will launch a new Petite Creme yogurt-like product this summer that’s similar to French fromage blanc. Petite Creme will be available in seven flavors that include low-fat and fruity varieties. The company’s marketing strategy for the product, which is high-protein with a creamy texture, includes Art Nouveau, chalkboard-style packaging and a “Cheat on Greek” campaign.

WHITE HOUSE FETES 54 KIDS WITH SERIOUS COOKING CHOPS
via NPR

Last Friday, 54 children attended a dinner in their honor  at the White House at an event called Kids State Dinner. The honorees were winners of the Healthy Lunchtime Challenge, a nationwide recipe contest for kids tied to the first lady’s Let’s Move Campaign and co-sponsored by Epicurious. The dinner featured food from select winners who were chosen from over 1,500 entries received from around the country.

 

Images: Carrots and kid by Kate McKinney Maddalena on flickr, red pepper jelly by Kylewith, tamales by Southern Food Alliance

Enjoy this?

share it

Discuss

0 Comments

Copyright 2018 Nutrition Unplugged
Disclosure
Design by cre8d