Raeanne Sarazen.  The Complete Recipe Writing Guide: Mastering Recipe Development, Writing, Testing, Nutrition Analysis, and Food Styling.  Academy of Nutrition and Dietetics, 2023.

You might think that writing a recipe is a simple matter of a handful of this and a pinch of that, but you would be oh so wrong.

This doorstop of a book—an absolute treasure—takes more than 400 pages to tell you how to do it right.

If only everyone who writes recipes would follow Sarazen’s advice, their recipes might actually work!

I can’t even begin to say how impressive this book is.  Sarazen brings in an astonishing amount of information about food, nutrition, and diets into her discussions of how to think about recipes in general, but especially those for dishes aimed at improving health or dealing with health problems.

Sarazen is a critical thinker who deals with tough issues about recipes—cultural appropriation, intellectual property, nutritional unknowns—and  works through them, one at a time.

If you have problems with gluten, fish, or FODMOPS (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), here’s what you need to know to deal with them.

This book is an encyclopedia of information about food, nutrition, and health, full of useful charts, explanations, and references.  It’s a how-to manual for anyone who wants food to be delicious as well as healthy.

It’s really impressive and, as I said, a treasure.

Want it?  Information about it and how to get it is here.

It continues to be hard to keep up with what’s happening with plant-based food alternatives.  They have their fans, but also detractors.  Much depends on sales trends and their consistency.  I’m keeping on eye on this one.

STATE OF THE INDUSTRY

• Beyond meat and dairy analogues: What can plant-based protein do?  Plant-based protein isn’t just about meat and dairy analogues. At Food Ingredients Europe in Frankfurt last month, FoodNavigator spoke to companies doing a range of things with alternative proteins outside of simply adding them to plant-based burgers, sausages, milk and cheese…. Read more
• Processed plant-based meat: Clearer communication on the horizon, predict experts: European producers in 2024 will focus on informing consumers about processed and ultra-processed foods and drinks, potentially lowering content in formulations to encourage plant-based meat or dairy alternatives uptake…. Read more
• Business Wire: Meati Foods now available in select U.S. Target stores: Meati Foods announced a significant retail expansion of its Eat Meati line of products in Target stores across the United States. Meati Foods aims to be in 8,000 retail doors by summer 2024, nearly tripling its current store count of 3,000. Read More
• Time to ditch the plant-based copycats?  Almost a third of UK adults don’t want plant-based food that resembles their animal counterparts, finds research commissioned by law firm Browne Jacobson…. Read more
• Can Oatly reinvigorate slowing oatmilk category sales with launch unsweetened, clean-label options?  Oatmilk pioneer Oatly’s new Unsweetened Oatmilk and Super Basic Oatmilk, which launched this week, respond to rising consumer concerns about plant-based milks, including their nutritional value and, for some, long lists of unfamiliar ingredients, which are taking a toll on the overall category’s sales and volumes…. Read more

NEW PRODUCTS AND INGREDIENTS

• A plant-based protein mimicking the taste profile of whey is ‘gamechanger’ for protein market:  Great tasting, high digestibility and allergen-free – how a plant-based protein powder is making waves in the protein market in Europe…. Read more  [Note: this one is a paid ad].
• Modern Plant Based Foods taps into caviar craze:  The Canadian company’s Vegan Kaviar line aims to fill a gap in the market with a more affordable, plant-based option. 

Last summer, food safety lawyer Bill Marler wrote a blog post:

28 years of Leafy Green E. coli Outbreaks – We can and should do better!  E. coli outbreaks associated with lettuce, specifically the “pre-washed” and “ready-to-eat” varieties, are by no means a new phenomenon. In fact, the frequency with which this country’s fresh produce consuming public has been hit by outbreaks of pathogenic bacteria is astonishing. Here are just a sample of E. coli outbreaks based on information gathered by the Center for… Continue Reading

It includes a long list of illness outbreaks (more than one case attributed to a particular source) from 1995 through 2022 caused by contaminated salad greens.

I did not add them up but the FDA reports a total of 78 foodborne disease outbreaks linked to leafy greens (mainly lettuce) from 2014–2021 reported to the CDC.  During this period, the CDC issued outbreak notices for several of the outbreaks.

Their cause: leakage of animal waste from Concentrated Animal Feeding Operations (CAFOs) onto vegetable fields.  This happens often enough to be worth advising against eating bagged salads from California or Arizona.

Bill Marler doesn’t eat bagged salads at all (see the 6 foods he won’t eat):

Prewashed or precut fruits and vegetables. “I avoid these like the plague,” Marler says. Why? The more a food is handled and processed, the more likely it is to become tainted. “We’ve gotten so used to the convenience of mass-produced food—bagged salad and boxed salads and precut this and precut that,” Marler says. “Convenience is great but sometimes I think it isn’t worth the risk.” He buys unwashed, uncut produce in small amounts and eats it within three to four days to reduce the risk for listeria, a deadly bug that grows at refrigerator temps.

Buy greens from farmers’ markets or grow your own.  If that seems impossible, buy them whole and grown in places unlikely to be neear CAFOs.  And wash them well in running water.

The USDA has just announced Investments to Strengthen U.S. Specialty Crops Sector.

The launch of the Assisting Specialty Crop Exports (ASCE) initiative will provide $65 million for projects that will help the specialty crop sector increase global exports and expand to new markets. Additionally, today USDA is announcing $72.9 million in grant funding available to support the specialty crops industry through the Specialty Crop Block Grant Program. The Specialty Crop Block Grant Program (SCBGP) will fund innovative projects designed to bolster the competitiveness of the expanding specialty crop sector. Specialty crop exports totaled $24.6 billion in FY2023, representing 13.8 percent of total U.S. agricultural exports.

“Specialty crops” is USDA-speak for fruits, vegetables, nuts, and grains—the food plants everyone, including the USDA, recommends for health.

The USDA co-sponsored Dietary Guidelines say:

A healthy dietary pattern consists of nutrient-dense forms of foods and beverages across all food groups, in recommended amounts, and within calorie limits. The core elements that make up a healthy dietary pattern include:

• Vegetables of all types—dark green; red and orange; beans, peas, and lentils; starchy; and other vegetables

• Fruits, especially whole fruit

• Grains, at least half of which are whole grain

The USDA, however, defines “Specialty” crops as

Fruits and vegetables, tree nuts, dried fruits, horticulture, and nursery crops (including floriculture).

It lumps edible foods, herbs, and spices together with inedible annual and perennial bedding plants, potted house plants,  cut flowers, and Christmas trees, among others.  So the new money supports export of all of them, not just food.

The money—$65 million—is hardly a rounding error compared to the billions spent on support of commodity crops like corn and soybeans.

Commodity crops go for food for animals and fuel for automobiles; only a tiny fraction goes for food for people.

Despite the Dietary Guidelines, the USDA support of food for people is minimal.  Hence, “Specialty.”

We need the USDA to refocus its priorities on food for people and environmental sustainability.

Hey—I can dream.

I have long argued that industry funded studies are about marketing, not science.

Here is a prime example (it caught my eye in Food News from the Institute of Food Technologists).

PR Newswire Cornell University partners with Danone and Symbrosia for new study: The study will aim to prove oil-based seaweed product has the potential to be more effective than existing solutions.  Read More

I went right to the source: a press release from Danone, North America: Cornell University College of Agriculture and Life Sciences Study, in partnership with Symbrosia and Danone North America, Aims to Prove Effectiveness of Seaweed Oil Extract for Livestock Methane Reduction.

Symbrosia, a Hawaii-based cleantech startup that uses seaweed to drastically reduce livestock methane emissions, is excited to announce a study with Cornell University’s College of Agriculture and Life Sciences (Cornell CALS), supported by Danone North America, a leading food and beverage company. Designed by Associate Professor Joe McFadden, the study aims to prove the effectiveness of an Asparagopsis-based seaweed oil extract for reducing livestock methane emissions compared to Symbrosia’s existing freeze-dried seaweed products…

As the press release explains, “The team’s plan [is] to ensure the study’s impact on the environment and sustainable agriculture is maximized.”

Thus, the purpose of this study—and the teams’ design plan—is explicit: to prove the superiority of this product.  That’s marketing, not science.

If it were about science, the investigators would design their study to find out which product does a better job of reducing methane emissions, if any.  This may sound like a subtle difference, but it is anything but.

Research on the effects of industry funding—“the funding effect”—shows how easy it is to design studies to give desired answers.  These researchers should be doing everything possible to make sure their study design is as objective as possible.

For a review of this and other research on food industry funding, see my Unsavory Truth: How Food Companies Skew the Science of What We Eat.

Jennifer Cognard-Black and Melissa A Goldthwaite, eds.  Good Eats: 32 Writers on Eating Ethically.  New York University Press, 2024.

I did a blurb for the back cover:

In Ethical Eating, authors from all walks of life relate their daily struggles—moral as well as economic—to eat diets that promote human and environmental health and meet deeply held principles of food equity and social justice.  Their accounts of these struggles are sometimes funny, always moving, and entirely recognizable by anyone trying to eat ethically.

This book contains several dozen short-to-medium length essays describing authors’ struggles—I use the word advisedly—to figure out how to eat in today’s impossibly complicated food system.

The book is designed to be used in food literature courses, and I can see why.

Each essay raises subject-to-debate issues about the costs and consequences of making principled dietary choices on a day-to-day basis while living with the usual complexities of life.

The writers are almost all unknown to me, so the book is an introduction to the concerns of people who care about the same issues I do, although often in very different ways.

Amazon has examples from the text and the Table of Contents .  Here’s a sample of the TOC—there’s much more in the book:

Cell-Based or Cultured Meat continues to generate predictions, positive (new products, new approvals, growth) and negative (doom, bans).

Current status: The FDA and USDA have approved sales of cell-cultured chicken but the only place selling it is Bar Crenn in San Francisco (where I have not been).

While waiting for it to get scaled up (if this ever will be possible), here are a few items I’ve collected recently.

THE POSITIVES

• A new window opens for the emerging lab-meat industry:  Joint regulation of cell-cultured meat by the U.S. Food and Drug Administration and USDA’s Food Safety and Inspection Service (FSIS) has not brought transparency to  the novel food. To help fill that transparency gap, the Center for the Environment and Welfare (CEW) has announced the launch of LabMeat.com, a new website to educate the public… Continue Reading.
• ‘People want to eat meat,’ SCiFi Foods CEO on first production run, potential of cell-cultivated meat:  Food-tech company SCiFi Foods inches closer to releasing its hybrid meat product that consists of a blend of cell-cultivated beef and plant proteins, upon completing its first commercial-scale production run, company co-founder and CEO Joshua March told FoodNavigator-USA…. Read more
• Israeli Company Gets Green Light to Make World’s First Cultivated Beef Steaks. An Israeli company has received a preliminary green light from health officials to sell the world’s first steaks made from cultivated beef cells, not the entire animal, officials said. The move follows approval of lab-grown chicken in the U.S. last year.
• ‘Essentially real meat, just grown differently’: Ivy Farm’s CSO on cultivated meat production and commercialisation. UK-based Ivy Farm, which produces cultivated meat, began as a spin-off from Oxford University. Now, says its new CSO, Dr. Harsh Amin, commercialisation is in sight…. Read more
• USDA: ‘We will need cellular agriculture’ to reach climate, food innovation goals:  Sustained government support and transparent scientific research, such as USDA’s landmark grant to Tufts University’s National Institute for Cellular Agriculture program, can energize cellular agriculture R&D and renew attention from the private sector, experts argue…. Read more

THE NEGATIVES

• Lab-grown foods ‘creep people out’, says Natural Grocers:  Cell-cultured or precision fermentation-derived products including meat and dairy alternatives will be rejected by consumers in 2024, US grocery chain Natural Grocers predicts…. Read more
• Cultivated meat labeling puzzle could bring legal headaches:  Though regulators came to a consensus on what to call the namesake product in 2022, continuing debates over package labeling rules could still create headwinds for players in the space.
• Crunch time for cultivated meat: ‘Probably 70-90% of players will fail in the next year’:  on paper, cultivated meat might seem like a no-brainer. Unlike plant-based options, which still don’t quite hit the spot for many consumers, it promises the allure of ‘real’ meat without the ethical and environmental baggage that comes with plundering our oceans and raising billions of sentient land animals for food.
• Italy bans cultured meat: The Italian parliament voted to ban the production, importation, or sale of cell-cultured meat in a step the far-right government called a defense of Italian culture.

THE QUESTIONS

• What’s the Italian Government’s beef with cultivated meat?  The Italian Government recently announced that it would ban cultivated meat production, at the same time restricting meat-related labels on plant-based meat alternatives. The decision has drawn significant criticism from some quarters, but from Italy’s perspective, the ruling is motivated by a desire to protect culinary traditions as well as key stakeholders such as farmers…. Read more.
• What is the environmental impact of cultivated meat?  While the verdict is still out on the sustainability of cultivated meat production, a panel of experts during the Tufts University Cellular Agriculture Day on Jan. 11 in Boston, Mass., are optimistic, citing the need for expansive data sets on more diverse cell culture mediums, bioreactors and energy sources…. Read more
• Is cultivated meat a threat to farming? EU countries clash over cellular agriculture’s future: According to delegates from Italy, France and Austria, cellular agriculture practices represent a threat to primary farm-based approaches and ‘genuine’ food production methods. … Read more

If you still have fruitcake left over from Christmas, you are undoubtedly wondering why it is still around and whether it is still edible.

Fortunately, we have Scientific American to thank for shedding light on this pressing issue.

According to the U.S. Department of Agriculture, these seemingly indestructible pastries typically stay fresh for six months in the pantry and up to a year when refrigerated. But anecdotally we know that they can last for decades; some of the oldest have been preserved for more than a century. In 2017 a then 106-year-old fruitcake left behind by members of a 1910 Antarctic expedition was unearthed from one of the continent’s first buildings. And in 2019 the Detroit News reported that a Michigan family treasured a then 141-year-old fruitcake as an heirloom. And you could theoretically still eat these century-old cakes without harm—if you can get past the nauseating, rancid smell.

The reasons for fruitcake’s indestructability are because it is made with:

• Alcohol,
• Dried fruit
• Sugar
• Not much liquid

Bacteria are killed by alcohol and do not reproduce well under conditions of high sugar, low water, and low oxygen (high cake density)—dryness, in a word.

So if yours is still around, you can eat it as long as it smells OK.  If it starts smelling  bad, it’s because the fats are getting rnncid.

Aren’t you glad I asked?