DailyDirt: The Legal Definition Of What You're Eating...

from the urls-we-dig-up dept

There are some bizarre legal definitions for common foods. For example, we've seen that the definition of a sandwich was under dispute because a burrito place was encroaching on a sandwich shop in a shopping mall food court. That case decided that a burrito was not a sandwich, but food experts don't all agree on that point. Here are a few other cases of defining some foods legally and not with your gut.

• Unilever is suing a vegan "mayo" company because it doesn't use eggs in its product. The startup Hampton Creek may be benefiting from some publicity here, and its "Just Mayo" mayonnaise-like spread will likely sell more now. In the end, though, both Unilever and Hampton Creek (and any other condiment makers) may need to be more explicit about ingredients and make a clear distinction between mayo and mayo dressing. [url]
• In 1893, the Supreme Court decided that, under customs law, a tomato is a vegetable, not a fruit. A fruit importer was trying to get tomatoes into the US without having to pay the 10% import tax, so against biological definitions, the court ruled that vegetables were "usually served at dinner in, with, or after the soup, fish, or meats ... and not, like fruits generally, as dessert" -- and tomatoes were therefore a vegetable in everyday experience. [url]
• In 1981, the US Department of Agriculture had 90 days to come up with new standards for subsidized school lunch programs. The resulting new rules almost considered ketchup to be a vegetable, but the ketchup-counts-as-a-veggie policy was not adopted. [url]

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Filed Under: condiments, food, ketchup, mayo, mayonnaise, sandwich, tomato
Companies: hampton creek foods, unilever, usda

DailyDirt: Better Tasting Fruits And Vegetables

from the urls-we-dig-up dept

If fruits and vegetables tasted even better, maybe people would include more in their diet. Part of what researchers at the U.S. Department of Agriculture are trying to do is to improve the taste and nutritional profile of specialty crops like fruits and vegetables, in the hope that Americans will adopt a healthier diet. For generations, humans have been inadvertently breeding the nutrients out of fruits and vegetables, by selecting varieties that are more palatable (i.e., higher in sugar and starch). Then, somewhere along the way, appearance became important, and farmers began breeding aesthetically pleasing varieties, often at the expense of taste. So, now we're stuck with some pretty bland products. Here are some more tasty links.

• For the past 70 years or so, people have been breeding tomatoes for a uniform red color, but in the process, a gene that increases sugar content in tomatoes was inactivated. The gene, SlGLK2, increases the formation of chloroplasts, which are responsible for producing sugars through photosynthesis. Researchers have shown that by re-inserting an intact copy of the gene into tomatoes, they could increase the amount of glucose and fructose by up to 40%, while still retaining the uniform color ripening trait. Too bad they weren't actually able to taste them (federal regulations prohibit sampling experimental crops). [url]
• Researchers have found that today's Fuji apples are mealier, less flavorful, and more susceptible to disease than they were in the 1970s. The culprit: climate change. Studies in controlled temperature environments have shown that higher temperatures have been linked to a decrease in taste and texture in apples. Who knows what other crops might also have been changed due to global warming? [url]
• University of Florida researchers have discovered that they can improve the taste of fruits by exposing them to far-red light. They were able to use specific wavelengths of light to manipulate the production of volatile compounds that control aroma and taste in fruits like tomatoes, strawberries, and blueberries. Imagine your produce tasting even better after being stored in your far-red-light-equipped refrigerator! [url]

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Filed Under: apples, breeding, climate change, crops, diet, farming, food, fruits, gmo, taste, tomato, vegetables
Companies: usda

DailyDirt: You Say Ketchup, I Say Catsup...

from the urls-we-dig-up dept

Ketchup actually started out as a fish sauce and somehow evolved into the much more widely-consumed condiment we know today. Early recipes of ketchup contained sodium benzoate -- which was banned in the 1906 Pure Food and Drug Act. That ban led to other formulations which contained vinegar as a preservative and used ripe tomatoes. Here are just a few more fascinating factoids about this tangy, thixotropic, tomato-based foodstuff.

• MIT researchers have developed LiquiGlide -- a non-stick coating that could let people get every last drop of ketchup out of a bottle easily. Anticipation is no longer making me wait.... [url]
• Malcom Gladwell is famous for (among other things) his talk on spaghetti sauces and the discovery that customers want a spectrum of choices when it comes to spaghetti sauces. But ketchup seems to be the exception to the rule because there's just a single dominant brand -- and there are far fewer than 57 varieties of it. [url]
• Should ketchup count as a vegetable in school lunches? The tomato sauce on pizza may not count as a vegetable serving according to mothers and the USDA, but it might for some politicians. [url]

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Filed Under: catsup, condiment, food, ketchup, liquiglide, malcolm gladwell, pizza, sauce, sodium benzoate, tomato