A few weeks ago, a friend posted in my Facebook messages that Mule Bar had begun selling the Impossible Burger — “the vegan burger that bleeds,” she wrote. Would I be interested in checking it out?
Popcorn is by far my favorite snack food. It’s easy to make, you can dress it up any way you want, and it’s chock full of gut-friendly fiber. But there are still some pitfalls lurking in the popping process: Stray too far from the rule book, and you might end up with burned corn or a sad cluster of unpopped kernels. Neither scenario is ideal, so we’ll help you avoid them.
We think of onions as harmless root vegetables, but they’re actually clever bulbed bombs ready to defend themselves against all would-be consumers. They quietly lie waiting in farmer’s fields and grocery bins, but spring to action when a hungry critter bares its teeth or the chef’s blade comes down. The attack is a familiar one. After the first cut, an onion transforms itself into a terrorizing weapon of tear production. But why do onions make us cry? And how can we protect ourselves from this onslaught of tears?
Our client is a manufacturer of organic, gluten-free, non-GMO, vegan and kosher bakery products. The company has achieved extraordinary growth in the Organic and Natural Foods sector. They have developed a culture based on innovation, creativity and a supportive healthy work environment. The company knows their success is dependent upon the collective energy and intelligence of their employees. Management encourages an entrepreneurial, unconventional, continued learning approach; and the result is a team of people who are engaged and motivated to help the company grow and prosper. They have an exciting new opportunity for a Product Development Scientist at their facility in Reno, Nevada.
A team of food scientists from the National University of Singapore (NUS) has successfully formulated a recipe for making healthier bread by adding a natural plant pigment, called anthocyanin, extracted from black rice. This new bread option gets digested at a slower rate – hence improving blood glucose control – and is high in antioxidants, among other health benefits. This is the first study where anthocyanin extract has been fortified into a bread product, and the findings open up new possibilities of creating healthier, diabetic-friendly food products.