🍦Nestle "ice cream" drumsticks don't melt, Why? More banned snacks🚫

TOP STORY

More snack bans are coming soon

Concerns over certain chemicals and additives found in popular snacks, candies, and drinks, which might lead to their ban in several U.S. states due to potential cancer risks and other health issues. Foods at risk include cereals like Lucky Charms and Froot Loops, candies such as Skittles, Nerds, M&M’s, and Swedish Fish, and snacks like Flamin' Hot Cheetos and Doritos, along with sports drinks like Gatorade.

California has already passed a legislation, known as the Skittles Ban, prohibiting chemicals such as brominated vegetable oil, potassium bromate, propylparaben, and red dye No. 3 due to their carcinogenic potential. Other states like New York, Pennsylvania, Illinois, New Jersey, and Missouri are considering similar bans on additional chemicals like titanium dioxide, BHA, azodicarbonamide (ADA), and various food colorings linked to cancer and behavioral problems in children.

The bans aim to push companies to change their recipes to safer alternatives, reflecting broader efforts to align with more stringent European standards on food safety. The article underscores the health risks posed by these chemicals, including effects on the nervous system and potential carcinogenic properties.

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FOODIE SOPTLIGHT

The founder of Chipotle starts a new fast-casual robot restaurant

Steve Ells, founder of Chipotle and now of a new fast-casual restaurant called Kernel in Manhattan, is integrating advanced robotics into the food service industry. Kernel uses robotic systems to prepare and deliver food, such as vegan chicken sandwiches, with minimal human intervention. This system reduces the need for human staff, with only three employees required per shift, compared to the dozen typically needed in similar settings.

Ells envisions that these robots will lead to faster, more accurate service and lower overhead costs. Kernel is designed from the ground up to incorporate robotics, unlike other chains that have attempted to integrate automation into existing workflows with mixed results. Despite the high-tech approach, the final quality of the food still heavily depends on human preparation, as much of the cooking is done off-site by chefs.

The broader context is that the use of technology in fast food is not new but part of a long-term trend towards automation aimed at increasing efficiency and standardization. Historical examples include White Castle and McDonald's, which revolutionized fast food through technological and operational innovations.

While Kernel represents a step towards a more automated future, it also continues to rely on human culinary skills and intervention to ensure quality, underscoring that complete automation in food service is still more speculative than practical. Ells’s project reflects a blend of traditional culinary excellence with modern technological efficiency, aiming not just to transform fast food but to offer high-quality, sustainable options with a smaller carbon footprint.

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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

Peruvian Food: Lomo Saltado

 Lomo Saltado. This dish is a wonderful example of the fusion of Peruvian and Chinese (Chifa) cuisine, featuring marinated strips of sirloin (or other beef cuts) stir-fried with onions, tomatoes, and aminos and typically served with fried potatoes and rice.

Ingredients:

• 500g (1 lb) sirloin steak, thinly sliced

• 2 medium red onions, peeled and cut into thick slices

• 3 tomatoes, cut into wedges

• 3 cloves garlic, minced

• 2 tablespoons soy sauce (preferably low sodium)

• 1 tablespoon vinegar (red wine vinegar or white vinegar)

• 1 teaspoon aji amarillo paste (optional for authentic spiciness)

• Salt and pepper, to taste

• 200g (7 oz) fresh or frozen French fries (or you can make your own from potatoes)

• Vegetable oil, for cooking

• Fresh cilantro, chopped (for garnish)

• Cooked white rice, to serve

Instructions:

1. Marinate the Beef:

   • In a bowl, combine the sliced beef with minced garlic, soy sauce, vinegar, aji amarillo paste, and some salt and pepper. Let it marinate for at least 30 minutes (or up to a few hours in the refrigerator).

2. Cook the Fries:

   • If you're making your own fries, peel and slice potatoes into strips, and fry them in hot oil until golden and crispy. Set aside on paper towels to drain. If using frozen fries, cook them according to package instructions.

3. Stir-Fry the Beef:

   • Heat a large skillet or wok over high heat and add a couple of tablespoons of vegetable oil. Remove the beef from the marinade (keep the marinade) and stir-fry it in batches, just until cooked through and nicely browned, about 2-3 minutes per batch. Remove the beef from the skillet and set aside.

4. Cook the Vegetables:

   • In the same skillet, add a bit more oil if needed, and sauté the onions until they're just starting to soften. Add the tomato wedges and cook for about 2 minutes—they should still hold their shape.

5. Combine and Finish:

   • Return the beef to the skillet, add the remaining marinade, and stir everything together. Cook for an additional minute or two, just until everything is heated through.

6. Serve:

   • Serve the Lomo Saltado hot, garnished with chopped cilantro. Traditionally, it's served over white rice with the fries either on the side or mixed into the stir-fry.

FOOD DOLLAR

Key Performance Indicator

Oxford Economics, global food prices are projected to bottom out in 2024, potentially providing relief to consumers worldwide. The anticipated decline in food commodity prices is primarily attributed to an abundant supply of key crops such as wheat and maize. Recent bumper harvests have led to significant price reductions: wheat futures have dropped nearly 10% year-to-date, and maize futures have decreased by about 6%.

Despite the general downtrend in wheat and corn prices, rice prices have moved contrarily, escalating due to export restrictions from India and poor harvests. This divergence highlights that while some staple food prices are falling, others like rice remain volatile and could impact overall food price stability.

The overall global food price decline in 2023 was 9%, with expectations of a further 5.6% drop this year. However, there are significant risks to this forecast, predominantly from potential adverse weather conditions, which could negatively affect crop yields and push prices upwards. Additionally, market dynamics such as buyers in Africa and Asia delaying wheat purchases in anticipation of even lower prices could influence market trends.

Overall, while the baseline outlook suggests a moderation in food prices, there are considerable uncertainties that could lead to more substantial price rebounds than currently expected, potentially maintaining higher food price inflation.

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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

• Salmonella Outbreak Linked to Organic Basil

  • Total Illnesses 12, Hospitalization 1, States FL, GA, MN, MO, NJ, RI, WI

• E. coli Alert Linked to Ground Beef

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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FOOD SCIENCE, AND TECH

Why do Nestle Drumsticks not melt?

Nestle's Drumsticks, popularly featured in the ice cream section of grocery stores, have sparked confusion on TikTok due to their non-melting nature. The confusion arises because despite their appearance, Drumsticks are not classified as ice cream but as "frozen dairy dessert cones." This distinction is due to the ingredients and stabilizers used in their composition. According to the FDA, to be labeled as ice cream, a product must meet specific ingredient standards, which Drumsticks do not.

The Drumsticks contain stabilizers like guar gum, which help to slow down the melting process and maintain structural integrity during transport. These stabilizers bind the water content, altering the melting behavior of the Drumstick. Furthermore, Drumsticks contain a higher level of emulsifiers compared to regular ice cream, allowing them to better maintain their form by helping oil and water components mix more effectively. This results in a product that melts slower and differently than traditional ice cream. The phenomenon has led to humorous reactions and nostalgia for traditional ice cream on social media platforms.

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