Friday Food News

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LOW-CARB VS. LOW FAT
via New York TimesReuters

No doubt, the biggest nutrition news of the week was the reporting on a new study in the Annals of Internal Medicine that seemed to extol praises on a low-carb diet for weight loss and reducing heart disease risk.  Although I encourage you to read beyond the headlines and take a look at the excellent response from Dr. David Katz, which was picked up in this great opinion piece in New York Times.  Even though the study did not conclude that we should eat a lot of meat and pour on the fat, I’m afraid the findings will be fodder for Paleo followers.  I liked this follow-up article from the New York Times reporter that wrote the earlier article on the study: New answers about carbs and fat.  I’m afraid people are more confused than ever.


In other nutrition research news:  childhood diet habits set in infancy via New York Times and Pediatrics, family meals may defuse cyberbullying’s impact via JAMA Pediatrics, and training your brain to prefer healthy foods via Nutrition & Diabetes.

16 CULINARY TRENDS SWEEPING THROUGH NEW YORK CITY
via The New York Times

I thought this list of New York City culinary trends was fun.  Predictions include pig and fish collars, free house-filtered water and seafood charcuterie such as Oceana’s lobster terrine and smoked gravlax.

TEA CONSUMPTION CONTINUES TO GROW IN U.S.
via The Washington Post 

The American tea market is now over $10 billion and growing. Black tea is the most popular type, but consumption of lesser-known teas such as rooibos and white tea is growing the fastest. Coffee demand has remained fairly stagnant, indicating some consumers may be replacing it with tea.

ARTISANAL FOOD HALLS REPLACE MALL FOOD COURTS
via Chicago Tribune

Food courts are being replaced with high-end food halls with gourmet offerings such as small-batch ice cream, artisanal coffee, high-quality breakfast sandwiches and butcher and cheese shops. “People are tired of shopping malls and supermarkets,” said developer Shaheen Sadeghi. “There’s a resurgence of food artisans and non-chain operators.”

SURVEY REVEALS CHANGING FOOD-BUYING PREFERENCES
via Washington Post

Millennials have different priorities than previous generations when buying food, according to a Food Marketing Institute report. They are more likely to shop and make shopping lists at the last-minute, and they are more likely to base those lists on specific recipes. The report also shows that more consumers are concerned about the sources of the food they buy and the ingredients in the items, compared with a 2007 survey.

THE MOST INNOVATIVE WOMEN IN FOOD AND DRINK
via Fortune

Fortune and sister publication Food & Wine have identified the top 25 women who influence the way we eat and think about food. The list features CEOs, Founders, philanthropists, TV Hosts, Producers and more. Noted women include Christina Tosi of Momofuku Milk Bar, Giada De Laurentis, Gina Gallo of Gallo Winery and Kim Jordan of New Belgium Brewing, among others. See article for the full list.

PASTRY CHEFS REACH FOR FRESH PRODUCE
via The Tennessean 

Vegetables are taking a  starring role in today’s trendy desserts such as pureed beet cake, kale gelato  with cinnamon and sweet corn ice cream. “I think people are more open to  trying unusual flavors,” said Lisa Bachman Jones, head baker at Fido in  Nashville, Tenn. “Our vegetable cakes and muffins have been really  popular.”

CARROT CRAZE HITS NATION’S TRENDY RESTAURANTS
via Nation’s Restaurant News

Carrots’ nutrient content,  naturally sweet flavor and versatility are making them the darling of trendy  restaurant menus. Chefs are pureeing, roasting and caramelizing the root  vegetable to create side dishes, condiments, appetizers, ice cream and  doughnuts.

 

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