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​Source: Sherwood

​Americans today apply the term “foodie” to anyone who loves gourmet dining and foodie culture isn’t limited to restaurants. Foodies enjoy discovering new and unique flavors wherever they can find them, including in their own kitchens and less prominent establishments like street food trucks. ​For these culinary enthusiasts, the experience of eating is elevated to a hobby or even a lifestyle.

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The top cities cater not just to people who enjoy dining out, but also to foodies who enjoy putting their own skills to the test by exploring new flavors in their own kitchens. In addition, these cities make delicious dining affordable for residents and visitors alike.”

Both sustainable and edible, you may soon find these culinary creations at a restaurant near you.

​There’s a fungus among us—and it’s tasty, according to scientists at the University of California, Berkeley. In a new study published on August 29, 2024, in Nature Microbiology, researchers go into detail about how this novel fungus can turn food waste into delectable desserts and main courses.

​Of course, eating fungus isn’t new. Mushrooms are a type of nutritious fungus. And fungi have been used for centuries to ferment foods and turn them into other food products—like how milk is turned into cheese and yogurt, or how grain transforms water into alcohol. 

But this latest concept turns food waste into edible creations—which would cut down on the amount of food ending up in our landfills. And even this concept isn’t totally new. It’s been happening in Indonesia for a long time. People in the Java region in Indonesia take the leftover soy pulp from making tofu and create red oncom, made from mold that grows on the soy pulp. They also take the leftover waste from pressing peanuts to make peanut oil and make black oncom. Both types of oncom are used in stir-fries, as fried snacks and with rice as a dumpling filling.

The lead researcher of this study, Vayu Hill-Maini (formerly Vayu Maini Rekdal) became intrigued by this concept because he’s not only a scientist—a postdoctoral fellow at UC Berkeley—but he’s also a chef. So he’s found a way to combine his love of food with his love of sustainability. 

“Our food system is very inefficient,” says Hill-Maini in a press release about the study2. “A third or so of all food that’s produced in the U.S. alone is wasted, and it isn’t just eggshells in your trash. It’s on an industrial scale. What happens to all the grain that was involved in the brewing process, all the oats that didn’t make it into the oat milk, the soybeans that didn’t make it into the soy milk? It’s thrown out.”

How Was This Study Conducted & What Does It Suggest?
Hill-Maini and his team of researchers took 10 samples of red oncom from Java and analyzed the genetics of the fungus responsible for making red oncom. They determined that Neurospora intermedia was the main fungus in all 10 samples. 

How it works is that the Neurospora fungus takes certain types of fiber, including cellulose and pectin, and makes them digestible. It’s important to understand that fiber is the part of the plant that doesn’t get digested in humans. Instead, it goes into your gut, bulks up your poop, and moves it through your digestive tract and out of your body. 
“The [Neurospora] fungus readily eats those [types of fiber] and in doing so makes this food, and also more of itself, which increases the protein content,” says Hill-Maini. “So you actually have a transformation in the nutritional value.”

Nutritive value isn’t the only thing that this fungus changes. It also changes the taste. “Some of the off-flavors that are associated with soybeans disappear,” says Hill-Maini.

And you don’t have to wait long for the transformation. The process of turning food waste into edible creations takes place fairly quickly—about 36 hours. 

Hill-Maini and his team also analyzed black oncom and found that a different fungus is responsible for that food transformation. Various species of the fungus Rhizopus were found in the black oncom. This is the same fungus responsible for making tempeh, which is made from fermenting fresh soybeans.

Hill-Maini and his team dove deeper into the genetics of the Neurospora fungus to compare the genes of Neurospora found on red oncom and those of the Neurospora strains that are not found on oncom. They discovered that there are wild strains and domesticated strains of the Neurospora fungus. And the domesticated strains are better at breaking down the cellulose fiber. 
The researchers took the domesticated strain of Neurospora and applied it to 30 different kinds of plant waste, including sugar cane bagasse, tomato pomace, almond hulls and banana peels. The filamentous fungus grew and covered the plant waste—and without any toxins that can come from some fungi, like certain types of mushrooms and molds.

While the Neurospora fungus shows promise in reducing food waste, its success also depends on taste. After all, if people won’t eat it, it will still be thrown out.

“The most important thing, especially for me as a chef, is, ‘Is it tasty?’” says Hill-Maini. “Sure, we can grow it on all these different things, but if it doesn’t have sensory appeal, if people don’t perceive it positively outside of a very specific cultural context, then it might be a dead end.”

So Hill-Maini teamed up with Rasmus Munk, head chef and co-owner of the Copenhagen restaurant Alchemist. They presented red oncom to 60 people who had never tried it before to get their opinions. According to Hill-Maini, the feedback was mostly positive, with taste-testers consistently rating the taste above 6 out of 9 possible points. They described the taste as earthy, nutty and mushroomy. 
In addition, the chefs at Alchemist grew Neurospora on peanuts, cashews and pine nuts, all of which also had favorable reviews. Hill-Maini and Munk state that while the underlying taste of Neurospora is a mild savory umaminess, different food waste can produce various underlying tones, including sweet, fruity aromas.

Hill-Maini and Munk plan on continuing down this path of turning parts of food that would normally be thrown out into tasty culinary creations. “The science that I do—it’s a new way of cooking, a new way of looking at food that hopefully makes it into solutions that could be relevant for the world,” says Hill-Maini. 
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The Bottom Line
Though scientists and chefs like Hill-Maini and Munk are producing food with Neurospora, this isn’t some science experiment the rest of us should do in our own kitchens. While many molds and other fungi are edible, many others are toxic, so it’s best to leave the edible experimenting to the biochemists. Speaking of which, if you happen to be in Pocantico, New York, stop by the Blue Hill at Stone Barns restaurant. You may be one of the first to taste one of Hill-Maini’s creations—orange Neurospora grown on rice bread. It’s been said that when it’s fried, it tastes like a grilled cheese sandwich.

Source: EatingWell

​Having a hangover is hardly pleasant, but there are things you can do to ease the painful reminder of the night before.

A rowdy night out or a pre-game tailgate is usually fun and games until the unfortunate but seemingly inevitable hangover catches up to you. When it does, it may be tempting to seek out a greasy breakfast sandwich from your favorite fast-food joint or opt for the “hair of the dog,” but you may want to reconsider. 
A hangover doesn’t necessarily mean the same thing to everyone, but it generally includes one or more symptoms experienced after drinking too much alcohol. These symptoms often include headaches, fatigue, nausea, stomach pain, thirst, muscle aches, vertigo, weakness, irritability, and sensitivity to light and sound, the National Institute of Alcohol Abuse and Alcoholism explains. 

​Why do I feel unwell after a night of drinking?
It’s partially because alcohol is a diuretic, Beth Czerwony, a registered dietitian with Cleveland Clinic, tells Nexstar. Simply put, drinking alcohol is going to send you to the bathroom, and probably frequently. 

“So the majority of the time when we wake up the next morning and we’re not feeling great, it’s because you’re dehydrated,” Czerwony explains. Because of alcohol’s ability to dehydrate, it drives us to want to drink more, exasperating the cycle. 
Alcohol also slows down our intestines and stomach, and irritates the intestinal lining, which can make you feel sluggish. If you don’t have anything to eat while you’re drinking, your blood sugar may be lowered, Czerwony notes, adding to the already sluggish state you’re likely to feel. 

​What causes my cravings?How your body feels after a bout of drinking can impact what you crave for breakfast the next day (if you aren’t battling some nausea). Whether it’s a Sausage, Egg and Cheese McGriddle, a Pop-Tart, or leftover pizza, it’s important to acknowledge the signals your body is sending. 

That might be a warning about low blood sugar, for example. Without food, our bodies aren’t able to refill our blood sugar stores, which can lead to lower energy. 

​What will cure your hangover?While there isn’t a straightforward cure for a hangover, there are a number of things you can do as you drink, and after, that can help to ease the hangover. 
First, Czerwony recommends drinking water between your alcoholic beverages, a method sometimes referred to as “Taffering” — a nod to “Bar Rescue” host and notable proponent Jon Taffer. 
You may want to drink a sports drink, too. Many of these beverages contain electrolytes, which can help your body rehydrate and likely won’t cause an upset stomach like coffee could, Czerwony explains. A recent study by Harvard Health also recommends drinking tea.
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While fresh lemon juice is traditionally used in French 75 cocktails, master mixologist Molly Horn offers a way to enhance the drink while still keeping it non-alcoholic. The spirits educator says, "Add [zero-proof] Limoncello to give it a delicious twist," referring to the lemon-forward Italian liqueur that features a healthy portion of lemon zest. Along with its tart flavor, Limoncello also has a pleasant sweetness that makes it a fine addition to cocktails. We believe that home bar menus should include gin and Limoncello, so it's nice to know that there are non-alcoholic alternatives of both beverages for non-drinkers.

You can find brands of non-alcoholic Limoncello for sale at certain retailers, but you can also try making a booze-less Limoncello recipe at home. In this case, just swap out the real vodka for a non-alcoholic variety when whipping up a batch to enhance your French 75 mocktail. Horn's tips and guidance ensure that everyone can enjoy a delicious mixed drink over the holidays, in keeping with the generous spirit of the season.

​Source: Mashed

​1) It’s All in the (Brand) Name
Foodservice brands that are well-known on grocery and retail store shelves are bringing consumers into restaurants. Taco Bell is now known for its brand innovation even more than it was known for its Chihuahua mascot in the late 1990s. The fast-food chain teamed up with cracker brand Cheez-It to develop menu items like the Big Cheez-It Tostada and Big Cheez-It Crunchwrap Supreme.

And Cheez-It had other restaurant promos, too, like the Cheez-In Diner in Woodstock, N.Y. The pop-up diner was open for a week in May and featured menu items like the Deluxe Cheez-It Milkshake and the Mac & Cheez-It.

After PepsiCo partnered with pancake restaurant chain IHOP to launch a 2,000-can run of Pepsi Maple Syrup Cola to much fanfare in 2022, the duo decided to reintroduce the beverage for a limited time in all IHOP locations this past April. And Chip City recently introduced the limited-edition Strawberry Poppable Pop-Tarts Cookie in partnership with Kellanova. Sometimes the limited editions prove there’s interest for longer-term collaborations, Conaghan says.

“The Big Cheez-It Tostada and Crunchwraps took years and hundreds of people to develop and release,” explains Mike Kostyo, vice president at Menu Matters. “But, as we’ve seen, they can be incredibly beneficial to both brands. They allow both brands to tap into each other’s customer base, keep the menu fresh and exciting in a safe way through known brands, get media attention, and hopefully taste good.

4) On the Go, No Plate Needed
Convenience foods aren’t new, of course. People have been eating in their cars and at their desks for ages. According to Datassential’s 2024 Food Trends Report, 84% of consumers who went to the supermarket visited the prepared foods section.
But the expectations that Gen Z and Gen Alpha consumers have for food on the go are different. They want and need to eat on the go, even if they aren’t working in offices like previous generations. At the same time, they want high-quality food and don’t want everything to be restaurant takeout or a bag of Doritos.

Farmer’s Fridge, the Chicago-based salad vending machine company, is busy with expansion for this very reason. There are more than 2,000 places around the United States where you can get fresh yogurt, chia pudding, salads, and other healthy meals in a reusable jar with a screw-on lid from the company’s vending machines. The fridges are in airports, retail stores, public schools, and other locations where customers want to eat well while on the go and at all hours of day and night.

Moskow notes that Farmer’s Fridge is a labor-intensive model, given the regular stocking of fresh products that is required. Foods that have an extended shelf life but are not overprocessed, would do well in this space, she says.

And while getting ramen (Yo-Kai Express) or freshly made pizza (PizzaForno) from a high-tech vending machine may work as a one-time curiosity, it isn’t novelty that will drive this category for the long term. The food still needs to taste good and be a value for the health and convenience offered.

5) Fermentation on the Menu​
Fermentation. It’s the word on every gut-health specialist’s lips. In addition to its well-known flavor boosts and the extended shelf life it offers, fermentation can provide probiotics that support digestive health and also increase the protein digestibility of plant matter. Kombucha has been the darling of all fermented menus for decades.
Mother Kombucha in St. Petersburg, Fla., works with several foodservice chains to provide kombucha on tap, eschewing bottles for a sustainable, reduced-waste fermented beverage. True Food Kitchen, the chain founded by integrative medicine expert Dr. Andrew Weil, added a fermented turmeric sauerkraut to the seasonal menu; it combines some functionality of the anti-inflammatory properties of turmeric with the probiotics of sauerkraut. California’s DonerG has house-made kefir on the menu.
On the manufacturing side, fermentation has the added benefit of reducing food waste, as food scraps and ingredients that otherwise might not be able to be used in a product can often be fermented as part of an effort toward whole food utilization.
“Not only does fermentation have gut-healthy connotations, but it does also help extend the shelf life of ingredients, which can be helpful to restaurant operators,” says Belflower. “It also allows for a lot of unique culinary experimentation, with operators able to ferment or pickle tons of ingredients.”
At a panel discussion run by The Fermentation Association, Jeremy Kean of Brassica Kitchen + Cafe in Boston talked about his food map, which allows the kitchen to track what products they’ve fermented (and otherwise processed) to develop recipes to use. That way, they don’t end up with a shelf full of miso without plans for how or when to use it.
Foodservice trends are crucial to monitor because they often serve as early indicators of broader shifts that influence CPG food and beverage product development. In today’s marketplace, this relationship is becoming more symbiotic, with CPG brands driving foodservice innovation as well. What starts as a popular menu item or social media sensation can inspire retail products, just as beloved CPG brands create excitement when featured on restaurant menus. By staying attuned to these evolving trends in both sectors, product developers can anticipate consumer desires, creating products that resonate with current tastes while addressing growing demands for health, convenience, and sustainability across both foodservice and retail.

​Source:IFT