Happenings in the world of food this week.
AGAINST THE GRAIN
Via The New Yorker
Author Michael Specter tackles the complicated question: What’s so bad about gluten?
FLAVOR-MAKERS MOVE TOWARD NATURAL FORMULATIONS FOR GOURMET PALATES
Via The Wall Street Journal
Food makers are being challenged to create items with bold, unique flavors that are made with the simple, natural ingredients consumers crave. Flavor houses are responding to the demand by offering flavors made from fruits and flowers, which can be much more expensive to produce than artificial flavors.
19 FOOD AND BEVERAGE EVENTS FOR NOVEMBER AND BEYOND
Via Eater
Listing of top upcoming food and beverage events from November into the New Year. Highlights include Savannah Food and Wine Festival, James Beard Foundation Gala, San Diego Food and Wine Festival, Chicago Food Film Festival and the Palm Beach Food and Wine Festival, among others.
CRAFT FOODS, ALL-DAY SNACKING AMONG INDUSTRY TRENDS FOR 2015
Via Food Navigator
Consumers will look to supermarkets for more than just groceries as they take on the role of social hubs, according to a list of food retail trends to watch in the coming year from “Supermarket Guru” Phil Lempert. Other trends include a shift among baby boomers to all-day grazing, improvements in online shopping and the rise of craft and fermented foods.
MOMOFUKU CHEF DAVID CHANG JOINS DELIVERY STARTUP
Via The New York Times
Maple is a New York City startup set to launch next year that vows to use technology and culinary skills to deliver restaurant-quality meals in as little as 15 minutes. The entrepreneurial group includes Momofuku chef and founder David Chang, who has signed on as chief culinary officer.
GOOGLE MAPS LAUNCHES IN-APP OPENTABLE RESERVATIONS
Via The Wall Street Journal
Google has revamped its Maps mobile application to include several new features, including the ability to make a restaurant reservation via OpenTable from within the app. The enhancement pits Google Maps against Yelp.
image: Naolo Sato on flickr
