Clark Wolf is the host and organizer. The panel—on food and politics—includes me, talking about my memoir, Slow Cooked, An Unexpected Life in Food Politics; Chloe Sorvino, author of Raw Deal: Hidden Corruption, Corporate Greed, and the Fight for the Future of Meat; Alex Prud’homme, author of Dinner With The President: Food, Politics and the History of Breaking Bread at the White House; and Tanya Holland, author of Tanya Holland’s California Soul. Free, but register here. It starts at 5:00 p.m. and lasts one hour.
by Marion Nestle
Dec
22
2011
The latest in new product introductions
You may be interested in how real foods improve health and well being, taste better, reduce waste, and are friendlier to the environment.
But such foods, alas, are much less profitable than those highly processed.
Caroline Scott-Thomas of Food Navigator USA gives us a preview of what Big Food has in store for us next year. Coming soon to a store near you:
From General Mills:
- Dulce de Leche Cheerios
- Peanut butter Cheerios
And from Kraft:
- BelVita breakfast biscuit, a cookie-type product made with whole grains and fortified with vitamins and minerals
- MilkBite Milk and Granola bars with as much calcium as an 8oz glass of milk
- New flavor combinations for Velveeta Cheesy Skillets Dinner Kits
- New Kraft Sizzling Salads Dinner Kits to which you can add your choice of meat and vegetables
The rationale for this last one?
Americans are having more interactive experiences with food and want the opportunity to do some of the cooking themselves. With global influence and the merging of different cultures, consumers are open to new flavor combinations. Being able to customize the flavor and texture to enhance the end dish is important and Kraft Foods is delivering.
Real food anyone? Or—how’s this for an idea—real cooking?