Cheese Tea, the FDA’s Warning About Love, and More Food News
FDA Warns “Love” Is Not an Ingredient
Nashoba Granola received a warning letter from the FDA, citing them for “misbranded foods.” The FDA states, “Your Nashoba Granola label lists ingredient ‘Love’. Ingredients required to be declared on the label or labeling of food must be listed by their common or usual name. ‘Love’ is not a common or usual name of an ingredient, and is considered to be intervening material because it is not part of the common or usual name of the ingredient.” – FDA.gov. Meanwhile, Grandmas across the land beg to differ.
Out with Bubble Tea. In with Cheese Tea.
“Dished out by boba tea cafés across China, Singapore and now Los Angeles and New York, cheese tea consists of green or fruit tea topped with, you guessed it, cheese. According to Star2, the cheese in cheese tea is whipped cream cheese, the same stuff that puts the ‘cheese’ in cheesecake.” – Food Republic
A Bill to Watch: the Local Farms Act
On October 4, a bipartisan coalition introduced the Local Food and Regional Market Supply Act (the Local FARMS Act). “The Local FARMS Act will support the continued expansion of new market opportunities for American family farmers by: helping farmers reach new markets through outreach, cost-share, and technical assistance programs; increasing access to fresh, healthy, local food among low-income groups and communities in need; and developing new and strengthening existing infrastructure that connects producers to consumers.” – SustainableAgriculture.net
Science Can Explain Why Beer Makes You Happy
“Scientists at Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) examined 13,000 food components to find out whether they stimulate the reward centre in the brain and make people feel good. Hordenine which is found in malted barley and beer seems to do the job quite well.” – Science Daily
Can This Ancient Grain Help End Hunger and Save Economies?
“Forget quinoa. Meet fonio, an ancient "miracle grain" native to Senegal that's versatile, nutritious and gluten-free. In this passionate talk, chef Pierre Thiam shares his obsession with the hardy crop and explains why he believes that its industrial-scale cultivation could transform societies in Africa.” – TED Talks