Ronnie Cummins, director of the Organic Consumers Association lobbying group, has released a letter citing Gandhi. In it he described Gandhi leading a salt tax boycott by illegalliy gathering salt himself at the seaside. Now, he says the recently signed bill S.764- National Bioengineered Food Disclosure Standard is a cop-out because most GMO ingredients will […]

via Ronnie Cummins thinks he’s Gandhi! — Food Science Institute

Wine and Health Update — Edible Arts

For the past 20 years, the data on moderate wine consumption and health has been largely positive. Studies have tended to show that moderate red wine consumption (meaning 1 glass of wine per day for women and 2 glasses for men) has positive effects on mental health, heart health, brain function and resistance to some […]

via Wine and Health Update — Edible Arts

Chefs Predict Top Restaurant Menu Trends for 2016

Stay local and be creative. Think small plates

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The National Restaurant Association (NRA) annually explores the top menu trends for the coming year. For this year’s What’s Hot culinary forecast, the NRA surveyed nearly 1,600 professional chefs – members of the American Culinary Federation (ACF) – to find which foods, beverages and culinary themes will be hot on restaurant menus in 2016.

Top 20 food trends for 2016:

  1. Locally sourced meats and seafood
  2. Chef-driven fast-casual concepts
  3. Locally grown produce
  4. Hyper-local sourcing
  5. Natural ingredients/minimally processed food
  6. Environmental sustainability
  7. Healthful kids’ meals
  8. New cuts of meat
  9. Sustainable seafood
  10. House-made/artisan ice cream
  11. Ethnic condiments/spices
  12. Authentic ethnic cuisine
  13. Farm/estate branded items
  14. Artisan butchery
  15. Ancient grains
  16. Ethnic-inspired breakfast items
  17. Fresh/house-made sausage
  18. House-made/artisan pickles
  19. Food waste reduction/management
  20. Street food/food trucks

“True trends evolve over time, especially when it comes to lifestyle-based choices that extend into other areas of our everyday life,” said Hudson Riehle, senior vice president of research for the National Restaurant Association…

View original post 249 more words Announces Its Top Ten Food Trends For 2016

Finding the correct trend for your area is key. Chefs tes trends as specials

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The Food Channel® ( has released its Top Ten Food Trends for 2016. Based on research conducted in conjunction with CultureWaves® and the International Food Futurists®, the list identifies some of the significant changes expected to hit the food world.

“We’re seeing a huge emphasis on clean label, sustainability, functional food, and knowing the story behind a product,” said Kay Logsdon, editor of The Food Channel. “We’ve called out both flavors and industry behavior in this report, with something for the consumer and the food professional alike.” This marks 28 years since The Food Channel began identifying trends around food. Highlights follow:

The Food Channel Top 10 Trends for 2016

1. Clean Label. Growers and food manufacturers are removing preservatives, artificial flavors, antibiotics, and other potential allergens in response to consumer demands for transparency.
2. A No Tipping Future. Joe’s Crab Shack is the first…

View original post 291 more words