Ingredients
Cambridge, MA – Researchers from MIT’s Tangible Media Group have created flat sheets of gelatin and starch that, when submerged in water, instantly sprout into three-dimensional structures, including common pasta shapes such as macaroni and rotini. The innovation could save on shipping costs. MIT News reports. | READ MORE
Pizza chefs seem to have an endless appetite for finding ways to improve their crust. Ancient grains are getting a lot of attention in the baking world these days, and including them in your pizza crust may be one way to make your pizza rise above the crowd and appeal to customers with adventurous palates and a keen interest in nutrition.
Portland, OR – Inspired by the 2014 movie Teenage Mutant Ninja Turtles, which features a 99-cheese pizza called the “Novantanove Formaggio," Scottie's Pizza Parlour in Portland, Ore., has created a pizza using a total of 101 different cheese varieties. The Independent reports. | READ MORE
Canada – Red Sun Farms of Dublin, Va., has an exclusive license on an organic grape tomato called Terneto in Canada. HortiDaily reports. | READ MORE
Canada – The Canadian Food Inspection Agency's recall of Robin Hood brand flour linked to an E. coli outbreak has been expanded to the entire country. CBC News reports. | READ MORE
Verona, Italy –With one gold medal more than last year, Italy improved its share of the medals to defeat Spain 12-3 in the duel between the world's best extra virgin olive oils this week in Verona.
Toronto – Two-thirds of food and beverages tested by a group of Ontario researchers, including baby foods and products marketed as healthy, were found to contain added sugar. CBC News reports. | READ MORE
France – A high dietary intake of cured and processed meats, such as ham and salami, is linked to worsening asthma symptoms, reveals research published online in the journal Thorax.
The Italian Chamber of Commerce of Ontario and Centennial College joined forces in November to showcase designated Italian foods by holding a week of chef workshops kicked off by a one-day food symposium.
Canada – A culinary byproduct generally considered to be nuisance waste has discreetly entered the menus of cutting-edge restaurants. Next year, there will be a whole lot more of it. Macleans reports. | READ MORE
When I was a child, my father told me to eat my vegetables first because they were the worst part of the meal and it was good to get them out of the way. I’m probably not alone. Many baby boomers have been raised to think of vegetables as a necessary evil instead of the main event.
Denver, CO – Ardent Mills will produce and sell a pasta made with a blend of semolina and its Ultragrain whole wheat flour through Armour Specialty Marketing.
Call them salads, soups, sides, starters, appetizers, finger foods, antipasto or charcuterie – there is little doubt they add value to your menu and a little something to your bottom line.
Winnipeg – The Canadian International Grains Institute (Cigi) is working together with Warburtons, the largest bakery brand in the United Kingdom, to research pulse-based bakery products and ultimately increase the use of pulse flours in the bread-making industry. Bakers Journal reports. | READ MORE
United States and Canada – A global glut of wheat isn’t producing many bargains for U.S. flour millers who need high-protein grain used in bagels, pizza crust and specialty breads. Tightening supplies mean buyers are paying premiums for spring wheat. Bloomberg News reports. | READ MORE
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