Dining and Restaurants / Eating / Food and Cooking

Arab-Israeli humongous hummus battle; Eateries becoming power plants

Nibbles is a compendium of food, dining and beverage information from the U.S. and the world edited by John Lehndorff The Nibbles Food Trend Blog had 1,024 page views in April.

Reported by ABC News:
More than 300 chefs set the new record for hummus, which the Lebanese say is their national dish despite Israeli claims, in the presence of a Guinness World Records representative who confirmed its weight at 10,452 kilograms. The chefs mixed the ingredients together in a giant plate which itself claimed a record for the largest earthenware dish. In January, 50 chefs in the Arab-Israeli village of Abu Ghosh near Jerusalem mashed up more than four tonnes of hummus, beating a Guinness record set in Lebanon just months previously.

Reported by Nutraingredients.com:
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever. According to findings published in the Journal of Food Science, addition of air bubbles to a water-based gel enhanced the perception of salt and sugar, and also changed the texture and appearance of the samples. “It has been demonstrated that the inclusion of air bubbles offers scope for the reduction of sodium chloride or sucrose in food products,” wrote the researchers.

Reported by fastcasual.com:
Vegawatt will debut its Cogeneration System in booth No. 1762 at the National Restaurant Association Show. The Vegawatt is an automated energy cogeneration system that generates on-site electricity and hot water for foodservice operations through the use of vegetable oil waste generated from fryers as a fuel source. The system is designed to save operators between $7,000-$10,000 per year in energy costs in addition to help with the reduction of a restaurant’s carbon footprint and waste oil hauling costs.

Reported by Mediapost.com:
While blue-collar and large families have traditionally been some of the biggest stalwarts of private-label products, a new report from Nielsen shows some surprising new fans: Younger women, and families earning $100,000 a year or more. Also telling, he says, is the continued enthusiasm among younger shoppers, including Gen Y and Gen X. “It’s the younger ones turning to store brands much more than older people.” He says about half of both Millenials and Gen X shoppers say they are likely to turn to private labels, versus 41% of Baby Boomers and 35% of the Greatest Generation.

John Lehndorff is a Boulder, Co.-based food trend researcher, food writer and consultant. He is a former caterer, nationally distributed newspaper food columnist and restaurant critic, author of a restaurant guide book, and one of America’s foremost pie experts.

Complaints, tirades, comments, critiques? lehndorffj@aol.com
Radio Nibbles: 8:25 a.m. Thursdays, KGNU – 885 FM, 1390 AM http://www.kgnu.org/

Visit: http://www.johnlehndorff.com


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