🚫 Lunchables contain high levels of Lead

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A concerning amount of Lead in Lunchables

The recent Consumer Reports finding that certain Lunchables contain high levels of lead and cadmium has raised significant concerns about the safety of these popular lunch kits. Despite being within legal limits, the levels of heavy metals found are still considered high enough to pose potential health risks, especially to children. Lead exposure, even in small amounts, can have severe effects on childhood development, including neurological issues and growth delays.

Additionally, the high sodium content in these products is another major concern. The sodium levels in Lunchables can constitute a significant portion of the daily limit recommended for children, potentially leading to long-term health issues like cardiovascular disease and kidney impairment.

While Kraft Heinz asserts that Lunchables meet all regulatory standards and cites improvements in nutritional content, the findings from Consumer Reports suggest a need for cautious consumption, particularly among children. Parents might consider limiting the frequency of these meals and seeking out lower sodium, lower heavy metal alternatives, especially given the potential for long-term health impacts.

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FOODIE SOPTLIGHT

FDA chairman wants mandatory lead testing

The FDA chairman, Dr. Robert Califf, has called on Congress to pass legislation requiring food manufacturers to test for lead and other harmful chemicals in their products. During a House Committee of Oversight and Accountability session, Rep. Jamie Raskin highlighted concerns over lead-contaminated cinnamon applesauce that affected many children. Califf emphasized the role of the FDA as a regulator, akin to a referee, dependent on Congress to define its authority. He advocated for mandatory testing, similar to practices in the drug industry, to prevent harmful substances from entering children's food, underscoring the need for regulatory oversight to safeguard public health.

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PROTECT YOUR BRAND FROM FARM TO FORK WITH AQR

Protect Your Brand & Customers

Welcome to Apex Quality Resources, Inc., the leading provider of food safety solutions for businesses in the food industry. Our mission is to help you protect your brand and customers by providing the best food safety services.

At Apex Quality Resources, Inc., we understand that mitigating food risk is critical to the success of your business. That's why we offer a range of food safety services designed to help you identify and eliminate potential hazards before they become a problem. Our team of experts has over 100 years of combined experience in the food industry, and we are committed to providing you with the highest level of service and support.

RECIPES

Classic Croissants

Ingredients:

• 2 1/4 teaspoons (1 packet) active dry yeast

• 1/4 cup warm water (about 110°F or 45°C)

• 3 cups all-purpose flour, plus more for dusting

• 1/4 cup granulated sugar

• 1 teaspoon salt

• 1 cup unsalted butter, cold

• 3/4 cup cold milk

• 1 egg, beaten (for egg wash)

Instructions:

1. In a small bowl, dissolve the yeast in warm water. Let it sit for 5-10 minutes until it becomes frothy.

2. In a large mixing bowl, combine the flour, sugar, and salt. Cut the cold butter into small cubes and add them to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

3. Make a well in the center of the flour mixture and pour in the yeast mixture and cold milk. Stir until a dough forms.

4. Turn the dough out onto a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic.

5. Shape the dough into a ball and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour, or overnight if possible.

6. Once chilled, roll out the dough on a lightly floured surface into a large rectangle, about 1/4 inch thick.

7. Fold the rectangle into thirds, like folding a letter, to create three layers. Then, turn the dough 90 degrees and roll it out again into a large rectangle. Fold it into thirds once more.

8. Repeat this rolling and folding process (known as "lamination") two more times, then wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

9. After the final chill, roll out the dough into a large rectangle about 1/4 inch thick. Cut the rectangle into triangles.

10. Starting at the wide end, roll each triangle up tightly to form a croissant shape. Place the shaped croissants on a baking sheet lined with parchment paper, leaving space between them.

11. Cover the croissants loosely with plastic wrap and let them rise in a warm place for about 1-2 hours, until they double in size.

12. Preheat your oven to 400°F (200°C). Brush the risen croissants with beaten egg wash.

13. Bake the croissants in the preheated oven for 15-20 minutes, or until they are golden brown and flaky.

14. Let the croissants cool slightly before serving.

FOOD DOLLAR

Is Trader Joe’s committing white-label crime?

Trader Joe’s business practices, particularly its approach to product development and private labeling. Behind Trader Joe’s popular image and affordable products lies a strategy of imitating and reproducing products from smaller, often ethnic, food brands.

Chitra Agrawal from Brooklyn Delhi recounts her experience where Trader Joe’s seemingly replicated her product after initial collaboration talks fell through. This practice is not isolated, as several other small brand founders share similar experiences of Trader Joe’s abruptly ending negotiations and then launching similar products at lower prices.

These actions have sparked discussions about ethical business practices and cultural appropriation within the industry, with some founders feeling exploited by the grocery chain's approach to sourcing and developing new products.

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FILL YOUR CUP FIRST WITH VITAVATE

FIND YOUR FOCUSED FLOW 

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FOOD SAFETY

Outbreak and Recall

Active Outbreaks:

• Lead and Chromium Poisoning Outbreak Linked to Cinnamon Applesauce Pouches (start 10/17/23)

  1. Total Cases 519, States 44

Recently Closed Outbreak:

• E. coli Outbreak Linked to Raw Cheddar Cheese

  • Illnesses 11, Hospitalizations 5, Deaths 0, States CA, UT, CO, TX, NJ

• Listeria Outbreak Linked to Cheese, Yogurt, and Sour Cream made by Rizo-López Foods

  • Illnesses 26, Hospitalizations 23, Deaths 2, States 11

• Salmonella Outbreak Linked to Charcuterie Meats

  • Illnesses 87 (40 new), Hospitalizations 18 (8 new), Deaths 0, States 30 (8 new)

Recall Link:

• 2024 Recall Count 92

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AGRICULTURE, SCIENCE, AND TECH

Food waste for gold extraction

Researchers in Switzerland have developed a groundbreaking method to extract gold from old motherboards using food waste byproducts, particularly whey from the cheesemaking industry. This sustainable process involves creating a sponge from whey, which collects gold when e-waste is soaked in an acid bath.

The gold is then melted at high heat to form nuggets. The value of the extracted gold is substantial, with the team producing a 22-carat nugget weighing 450 milligrams from 20 old motherboards. This method is not only environmentally friendly but also economically viable, as the value of the gold harvested exceeds the cost of the extraction process by 50 times.

The researchers believe this technique has great potential for commercial scalability and could significantly improve upon current methods that involve toxic chemicals. With global e-waste production surpassing 55 million tons annually, initiatives like this contribute to making the electronics sector more sustainable and may even reduce device costs for consumers. Additionally, repurposing food scraps helps reduce landfill waste and mitigate methane emissions, contributing to environmental sustainability.

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