BENEO: Nutrition+Health

BENEO will use this year’s Food Ingredients Europe (FiE) exhibition in Frankfurt, Germany, to celebrate the young company’s 10-year anniversary. Originally launched at FiE 2007 in London, BENEO has since focused on delivering better nutrition and health for people and animals. 

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Biorigin: Tastes of Life

These ingredients help manufacturers address consumer demands for natural, non-GMO, clean label and sustainable. Likewise, Biorigin ingredients address market trends regarding sodium and sugar reduction, taste and even umami enhancement.

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Gelita: Smart Technologies

GELITA will use this year’s Food Ingredients Europe (FiE) to showcase various benefits of its novel “Fast Forward Process” and “Particle Engineering” processes, which utilize gelatine and collagen peptides. These new advances are part of the company’s SMART TECHNOLOGY portfolio.

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Sugar Reduction, a Common Responsibility

One very important ingredient in this is sugar - adults and children in many countries simply consume too much. We need to reduce the amount of sugar that we eat drastically. Various solutions to reduce the sugar content of food are available.

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9 Hosting Hacks for a Worry-Free Thanksgiving Dinner

Though it’s the time of year to celebrate and give thanks, we can’t help but feel slightly grateful when the rush comes to an end.

Between stocking up at the grocery store and perfecting a myriad of recipes, it can all feel overwhelming…especially when your guests gobble up the meal in five minutes or less.

Thanksgiving certainly comes with a lot of baggage, but that doesn’t necessarily mean that planning your dinner has to be stressful. There are plenty of prep how-tos that’ll make the day go by more smoothly so you have time for the important things…like scoring the last piece of apple pie.

If you’re looking to feel a bit more zen when getting ready for the big day, follow the advice below.

Step One: Get the table organized ahead of time.

The last thing you want to do while the turkey is in the oven and you’re fearful of burning the stuffing is search for the missing forks from your good china. Take some time the night before to set the table according to your liking. If you have to shuffle things around the day of, it won’t be such a huge hassle, considering you already did the heavy lifting (literally and figuratively).

Step Two: Keep your decorations to a minimum.

It’s always admirable to turn your space into an autumn oasis, but it’s probably best to keep your centerpieces simple. Your table is bound to get crowded, so a modest floral arrangement or some painted pumpkins will definitely do the trick. Let’s be honest: You’re going to have to make room for ample bowls of mashed potatoes, which is more important than a cute decoration.

Step Three: Let your silverware make the statement.

Since it’s going to get hectic anyway, find fall-like plates and dishes and decorate them with a cute DIY, perhaps a painted leaf that can act as a place card.

Step Four: Set up the kitchen how you like it.

Take some time before your start preparing the food to think about the tools you’ll need and set aside the can’t-cook-without objects. You don’t want to be searching for the meat thermometer while the bird is cooking away in the oven.

Step Five: Be responsible with your recipes.

No Thanksgiving is complete without a ham side…and no Thanksgiving is complete without my mother throwing out the recipe to said ham dish. Rather than fetch the directions from the garbage, keep all of the recipes you need under a refrigerator magnet. This way, they won’t get lost on your counter space and they’ll be in one spot (sans spills).

Step Six: Don’t refuse help.

You are not considered weak if you take yourself up on someone’s offer to bring a side dish or clear the table. This meal is too much for one person to handle, so it’s okay if the troops lend a hand.

Step Seven: Get your Tupperware ready.

You’re going to have a lot of leftovers and doggy bags to prep after dinner, so stock up on the appropriate containers and leave them on the side in the kitchen.

Step Eight: Keep the little ones entertained.

Holiday prep is no time for distractions, so make sure your tiny tots have a festive coloring book or another fun activity while you are getting ready. The kitchen ain’t big enough for the both of you.

Step Nine: Don’t forget to enjoy the process.

It might be stressful and there will be moments where you’re ready to just dump the gravy down the sink and call it quits. Make the process fun by lighting your favorite fall-scented candle or putting on some music in the background that gets you into the holiday spirit.

Happy Thanksgiving!

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Nutella’s New Recipe Has the World Freaking Out

Not many foods have inspired a cult following as rabid as Nutella‘s.  Snackers across the planet are united in their love of the creamy chocolate, hazelnut spread. In fact, my life can be divided into two distinct phases—before and after I tasted Nutella for the first time.

I’ll never forget the way my my middle school Italian teacher Signore Fiorelli unveiled a freshly baked, homemade loaf of Italian bread to a class of rowdy seventh graders. Nothing impressive at first glance, but then, like the greatest magic trick in the world, he topped it with a heretofore unknown spread, one that bridged the gap between hot fudge and peanut butter to become Italy’s most spectacular culinary export, Nutella. We were in awe as we gobbled it down in the classroom’s newfound quietude.

Soon after I became a Nutella evangelist.  I was proselytizing about Nutella long before the phrase “brand ambassador” was coined. “Did you know you can have chocolate for breakfast?!” was the slogan that converted most of my friends. Though my parents weren’t having any of it; they’d make me wait until after school to actually eat this newfound delicacy. 

But even so, it was as if I was turning people on to something unbelievable, or at least unheard of. Something sophisticated and exotic, or at least as sophisticated and exotic you can seem to a 12 year-old who has no notions of multinational corporations. You see 20 years ago, Nutella was not nearly as prominent on grocery shelves or as heavily marketed as it is now. In today’s world, you can’t go one aisle into the supermarket without seeing those ubiquitous minions plastered on the packaging. In the past five years alone, Nutella sales have skyrocketed by 39 percent. But back then, the magical spread served as potent social currency. 

My love affair continued in the decades that ensued. Through the years it remained a staple in my college dorm room, wedged between bags of ketchup-flavored potato chips and pumpkin bread from the local farmer’s market. And presently, the new solo-portion containers with the pretzel sticks on the side, remain a godsend on stressful work days. In other words, few foods have served as a source of comfort and stability in a world that is often anything but comforting or stable. Which is why my world, as well as millions  of others, were rocked upon hearing news of a recent recipe change to their beloved spread.

The new recipe adjusts levels of milk and sugar, two pivotal ingredients in the cream. The new recipe  has 8.7 percent powdered skim milk, instead of 7.5 percent. It also contains 56.3 percent sugar, instead of the previous 55.9 percent. Consumers worry this may lead to a more watered-down texture and come at the expense of cacao. In a statement, Ferrero, the Italian company behind Nutella, claims that despite the changes, “the quality[…]and all other aspects of Nutella remain the same.” But it’s easy to be skeptical. New recipe rollouts are bumpy at best, or debacles of new Coke proportions at worst.

The alteration also seems unnecessary seeing as how Nutella was an alteration to begin with. It’s humble and ironic origins arose as a means to make chocolate paste during World War II when limited chocolate was available (hazelnuts to the rescue!). But with changes on the way expect the outrage to continue (as if we need anything else to protest in 2017). Nothing this perfect can stay.

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How to Plan a Winter Picnic

Spring and summertime shouldn’t have all the picnic time fun. Brisk fall days or even a chilly wintertime afternoon are lovely times to host a picnic as long as you prepare ahead and pack right gear and cuisine to keep everyone toasty warm.

There’s nothing like a clean blanket of shimmering snow beneath a cool blue winter sky to bring family and friends together. There’s solidarity when people are huddled up around a bonfire, telling stories, keeping warm with hot mugs of cocoa while bundled up in chunky wool scarves and comfy blankets.

A wintertime picnic takes a little more planning than one hosted during warmer months since there’s nothing that will end a picnic faster than chilled fingers and toes. With a little pre-picnic game planning, your frosty feast will be a success.

1. 1. Keep focused on the elements that will keep your family and friends warm by packing cozy blankets, scarves, and mittens. Also bring an insulated pad along to lay down on the ground as the first layer before spreading out your picnic blanket.
   2. Pack binoculars for bird or wildlife watching and a deck of cards or old-fashioned games like Yahtzee for picnic entertainment.
   3. Don’t forget tissues to assist with chilly noses.
   4. If there’s an abundance of snow, pack a snowman kit with a carrot nose and pebbles for the eyes and buttons. Collect twigs on-site for the arms but skip the scarf to ensure your snowman is fully recyclable once he melts away.
   5. If the conditions are right for a bonfire, bring along a bundle of wood, a long lighter, and kindling to get the fire party started.
   6. Continue the theme of keeping warm by packing a thermos with hot soup or stew, another with hot mulled cider, and round it out with a thermos of hot chocolate. Pack small bags of cinnamon sticks and mini-marshmallows to garnish your cider and hot chocolate. For a little adult fun, bring along a bottle of bourbon or brandy to splash into the cider or cocoa before serving.
   7. Pack cloth napkins, compostable utensils, hand wipes, recyclable plates and glasses, and a small rubbish bag to collect trash to bring home at the end of your winter feast.
   8. Bring along a small vase and a sprig of holly or other wintertime flowers to add a touch of unexpected elegance.
   9. Pack robust dips like creamy artichoke, white bean hummus, or roasted red pepper spread accompanied by toasted pita triangles brushed with olive oil and sprinkled with thyme and crunchy sea salt before baking.
   10. Keep sliced bread, cold cuts, cheese, and pickles in separate plastic bags until sandwiches are ready to be constructed to avoid sogginess. Consider wintertime sandwich garnishes such as lingonberry spread or cranberry chutney.
   11. Prepare hearty wintertime salads such as an ancient grain like amaranth or barley studded with roasted butternut squash or sweet potatoes garnished with toasted hazelnuts and mint.
   12. Conclude the meal with a sweet finish such as homemade chocolate chunk cookies or chewy brownies.

Hot Spinach and Artichoke Dip

Skinny Taste

Heat this dip up just before leaving for your picnic and keep it warm in an insulated container. It’s the perfect way to kickoff a winter picnic and will keep everyone warm from the inside out. The creamy texture and melted cheese surrounding the bright green spinach and velvety artichokes are ideal for toasted pita triangles sprinkled with crunchy sea salt. Get the recipe.

Balsamic Butternut Squash Barley Salad  

Food Babbles

Barley is a hearty grain that stands up to the chill of a winter day. This salad could be served cold but is even better when heated up just before leaving the house for your picnic. The tender butternut squash with its earthiness is brightened by the addition of balsamic. Add a little freshly torn mint for even more nuanced flavor. Get the recipe. 

Beef Stew

Daily Dose of Pepper

A thermos of this hot beef stew will keep everyone warm while quelling hunger pains with its rich and comforting flavor. The beef is coated in flour before it’s cooked to give the stew a thick, velvety texture. Get the recipe. 

Roast Chicken, Apple, and Brie Grilled Cheese Sandwiches

With the crunchy texture of the toasted bread, vibrant apple, and silky melted brie, this wintertime sandwich is a guaranteed picnic crowd-pleaser. The flavors are sophisticated but the preparation time is minimal. If you would like to keep them warm in transit to your picnic spot, wrap each sandwich up individually in a double layer of aluminum foil right after grilling. That should keep them toasty but even served cold, they’re sandwich masterpieces. Get the recipe. 

Mulled Apple Cider

Chowhound

This cold weather classic is the warm beverage of choice on a brisk picnic day. The cider is infused with seasonal favorites like orange peels, star anise, cinnamon, and even ginger for good measure and it evokes comfort sip after sip. Pour it into a thermos while it’s still hot and kick off your picnic with glasses of it to keep everyone toasty. Don’t forget the cinnamon sticks for a fun wintertime flourish. Get the recipe. 

Chewy Chocolate Caramel Brownie Bars

A Treats Affair

Don’t unveil these decadent brownies until the very end. They’re sure to elicit delight from even the most dessert-averse in your group. Their chewy texture and generous chunks of chocolate are made even more luxurious drizzled with ribbons of amber caramel. Get the recipe. 

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Pressure Cooker Turkey with Dijon Gravy

Raise your hand if you prefer dark meat turkey. It’s not just me, right?

There’s so much more flavor in the legs, thighs, and wings, and I’m happy to eat them at Thanksgiving — or anytime I can find them in the market.

(And don’t worry if white meat is your thing — you can use bone-in half breasts for this recipe, too.)

Continue reading "Pressure Cooker Turkey with Dijon Gravy" »

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4 Ways to Make Classic Mashed Potatoes on Any Schedule

Whether you’re planning your meal days in advance or only have a half an hour before guests arrive, rest assured that any of these options for making our favorite side dish are delicious. Stove-top, make-ahead, slow cooker, or pressure cooker, just pick the mashed potato recipe that works best for you, your schedule, and your kitchen.

Here are four ways to enjoy some spuds — all of them classic, creamy and mashed.

Continue reading "4 Ways to Make Classic Mashed Potatoes on Any Schedule" »

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What’s the Difference Between Stock and Broth?

Stock and broth: Aren’t they just the same thing? And are they interchangeable in recipes, especially around Thanksgiving? Good questions. The answer is yes and yes, but no. Let us explain.

Stock and broth are very similar animals: water simmered with meat and/or bones, and usually some vegetables and aromatic herbs, then strained. (Though in the case of vegetable broth, meat is not used.) They’re both utilized as a base for soups, sauces, and gravies. And, truth be told, some chefs use the words interchangeably. However, there are some generally accepted differences between stock and broth.

“Stock is predominantly [made with] bones and some trim,” says Greg Fatigati, associate dean for curriculum and instruction for culinary arts at the Culinary Institute of America.

Broth, on the other hand, is usually made with pieces of actual meat, so it’s richer.

Chowhound

“Broth tastes more like a finished product that can be served on its own,” says Nils Norén, VP of culinary arts for the French Culinary Institute.

You can fortify stock with more meat to make broth.

For practical purposes, if you’re making a recipe that calls for stock, you can use broth, and vice versa. If you’re not making your own stock or broth, you can find canned or boxed broth at most grocery stores. (Stock is not widely available.) You can use this for any recipe that calls for stock, too, but try to buy the low-sodium version, because store-bought broth can be very salty.

Try some of our recipes that use either broth or stock.

1. Quick Chicken Pho

Chowhound

Rip off some chicken from a rotisserie bird, heat up some noodles, and add the vegetables. Then, enjoy all those lovely flavors of ginger, basil, jalapeño, cilantro, Sriracha, and lime. Get our Quick Chicken Pho recipe.

2. White Chicken Chili

Chowhound

This is a real Southwestern comfort food. Smashing some of the cannellini beans thickens the broth, and a squeeze of lime juice at the end balances the richness and heat with a bright kick. Get our White Chicken Chili recipe.

3. French Dip Sandwich

Chowhound

Ooh, some roast beef and an a jus created with meaty bones and beef broth is just the thing. Add some crunchy-crusted French bread and you’re set. Get our French Dip Sandwich recipe.

4. Chicken Tortilla Soup

Chowhound

All sorts of spices plus some vegetables go into the soup besides chicken and tortillas. Here’s a way to make Tex-Mex into a fall meal. Get our Chicken Tortilla Soup recipe.

5. Easy Mushroom Farro Risotto

Chowhound

The nutty flavor and delicate chew of this ancient grain, farro, make this risotto a hearty and rustic dish. And with wild mushrooms, you’ll taste heaps of umami. Get our Easy Mushroom Farro Risotto recipe.

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PRANA Enters American Organic Food Market

The company will launch some of its top product lines in the United States, which can be found at various retailers, depending on the state, including Whole Foods, Vitamin Shoppe, Roundy’s and New Seasons.

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Tinto Amorío Spanish Wine Cocktail

The brand was created in response to a shift in millennial consumption habits in the alcoholic beverage and wine categories.

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Apple Compote

With carefully shaped slices of fruit and an aromatic poaching syrup flavored with caramel, cider, and spices, this old-fashioned apple compote proves that attention to detail can elevate even the humblest recipe into something wonderful. Get Recipe!

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Saputo Acquires Montchevre

Saputo Inc. announced that it has entered into an agreement to acquire Betin, Inc., doing business as Montchevre. Its activities are conducted at one manufacturing facility located in Belmont, Wisc. The business employs approximately 319 people.

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