All posts filed under: Food News

Biotech Optimizes Ice Cream

Very brilliantly Scientists in a collaboration between Dundee and Edinburgh University figured out that when you add a protein into ice-cream, it doesn’t melt away so quickly – staying intact longer as well as preventing sticky fingers and stains. The protein can be naturally found in ‘Natto’ – a Japanese breakfirst (doesn’t look too appealing to me). Natto is a salty breakfirst, but you just add the protein anyway. So, besides staying in form, the protein also does the trick of making the ice cream a lot healthier of course (read more here). The Scientists hope that the optimized ice cream can be already brought to market in 3 years! So – another little bit of Science to brighten your daily life 😉

Mangold quick mixed spring pan – (welcome late spring and be in trend with FAO’s international year of pulses)

I am a lazy cook but I love mangold. Thanks God, I have a wok, so that is no dilemma for me. Given the current temperature change towards full blown spring, I so needed something really green, fresh and light. You know – a full blown veggie and beans mix Italian style. There is not much you can do wrong with such recipes; just get everything you have and put it together in one pot, i.e. wok. Moreover, with such a recipe you are currently absolutely en vogue and up to date. As you may know FAO announced the international year of pulses this year – so anything containing beans is in trend. They even gave out an official recipe list (it can be found here) – however, I think this recipe list absolutely offers room for improvement. For example, the recipe I am presenting here is not on the list… Here is what I used: 3 magolds (see picture) 1 larger (but not too large) white onion. 1 garlic clove 4 tomatos 220 to …

Just not Sriracha… :)

The world is full of copy cats. And, the better you are the more posers will try to be just as you are. For example, there is nothing like Sriracha Hot Sauce out there – the legendary chillie sauce brand that inspired a new beer flavour. However, sometimes when you go to the supermarket, you will find bottles of chillies that look just as Sriracha – with the little exception of the major image being different… Quite funny what alternative images people came up with… In any case, apparently, you cannot protect the Sriracha bottle as a trademark, so be carefull what you are buying cause the fakes really differ in taste from the original Sriracha 😦 Here comes a little gallery of Sriracha look-alikes found all over the globe from the US, to Israel, to Belgium, to Thailand:

Vivace caviar is bancrupt

Some time ago I wrote about Vivace caviar, a company by a former professor of mine that tried to produce caviar in a fish-friendly way. They went bankrupt.  Apparently, the costs of the running production were too high per month, and the sales too low. And, of  course, they earned tons of criticism for their bankruptcy. For example, other sturgeon farmers found the production conditions of vivace faulty – apparently, one could taste that in the resulting caviar eggs (which indeed tasted different). Moreover, harvesting eggs several times from a sturgeon is not a complete novelity – such practices are common already in Russia. Professor Köhler’s patent for hardening the eggs after harvest added only a little bit of extra improvement to the process. Moreover, they were very ambitious – potentially too ambitious – they wanted to start production with 5 tons caviar per year, even though they sold at higher prices than the rest of the market… In any case, the story is a bit more complicated than that of course, so read it …

Luxurious, mass-produced or rather self-made

Eat your cuttlery! It is stylish, saves the planet, and you can make it yourself in any forms you wish. Edible spoons have gained attention outside of the world of cocktail partys as an Indian, Narayana Peesapaty, sees a possibility to reduce plastic waste in India by turning edible spoons into a commodity; currently, consumption of one-time-use plastic cuttlery is high and their substitution by edible spoons could pronouncedly decrease the total plastic consumption of this country. This is of course a very inspiring and yummy idea! In any case, edible spoons are nowadays everywhere (they are not copryright protectable) – here some examples: