Friday Food News

EXPO MILANOWORLD’S FAIR FOCUSES ON FUTURE OF FOOD PRODUCTION
Via National Public Radio

Expo Milano 2015, Italy’s six-month World’s Fair, has attracted exhibits from 145 countries participating in this year’s theme, “feeding the planet, energy for life.” Exhibits include a vertical farm, a transplanted tropical forest from Brazil and an MIT-designed supermarket which includes a digital display showcasing a food’s origin, nutritional value and carbon footprint.

NEW FEDERAL POLICY TO ENCOURAGE FEWER ANTIBIOTICS IN FOOD
Via FoodSafetyNews.com and The New York Times

President Barack Obama signed a memorandum this week that makes encouraging responsible antibiotic use by food producers a federal policy. Federal agencies will increasingly source meat and poultry from animals raised with “responsible” antibiotic use over the next five years, and vendors selling such products will get preference, the policy says.

SPAIN’S EL CELLAR DE CAN ROCA NAMES WORLD’S BEST EATERY
Via CNN and Eater

El Cellar de Can Roca in Girona, Spain, took the top spot this year in the annual World’s 50 Best Restaurant awards, pushing former first-place winner Noma to third. New York City’s Eleven Madison Park slipped a spot to fifth place, and the other U.S. eateries to make the list were Le Bernardin, Alinea, Per Se, Blue Hill at Stone Barns and The French Laundry.


AMERICANIZED DIM SUM CREATES COMMUNAL, CASUAL EXPERIENCE
Via Restaurant-Hospitality.com

American chefs are refreshing the Cantonese tradition of dim sum by serving Western dishes in a communal format, sometimes circulated throughout the dining room on carts. The small plates offer big benefits to restaurants and can create more engagement with front-of-house staff, who can offer recommendations based on customer preferences.

NOSTALGIC BIRTHDAY CAKE FLAVOR GAINING POPULARITY IN SWEETS, SNACKS
Via ConfectioneryNews.com

The nostalgic birthday cake flavor is emerging as a top choice among sweets and snacks as producers unveil new products with the flavor that appeals to both adults and children, according to companies at the Sweets and Snacks Expo. Other nostalgic flavors are making a comeback with modern twists, such as sours, fruit punch and black licorice, while new adult flavors such as coffee and cocktails are also becoming popular.

CHEF THINKS OUTSIDE THE BOX TO WIN CHICAGO’S CHAMPIONSHIP BBQ
Via SmartBrief/SmartBlog on Food & Beverage

Chef Stephen “Smokey” Schwartz from Burnt End BBQ in Kansas was the grand prize winner at the 18th annual Championship BBQ competition in Chicago last month. Schwartz took home the grand prize for the third time, this time for a rabbit-based recipe that won out over cheeseburgers and pork. The annual event is a fundraiser for Share Our Strength’s No Kid Hungry campaign.

 

image: Expo Milano 2015 by cpravy on flickr

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