I enjoyed this cappuccino, topped with cinnamon, at Tweed's Restaurant and Buffalo Bar, Riverhead, Long Island. I asked how it was made and was surprised to hear it's easy -using a Nespresso Aeroccino3 Milk Frother. The cappuccino costs US$8.50 and I presume it's very profitable! The last time I had a layered cappuccino was in Mexico City.
CSIRO has launched its plant-based meat venture, v2food. Over the next year there are plans to develop a range of wholly Australian meat alternatives to be sold in supermarkets and restaurants across the country. The products include protein from legumes, fibre from plants, and oils from sunflower and coconut.
Hungry Jack’s will be the first major fast food chain to stock the product. Meat-free burger patties will soon be available in their stores. Mince will also be available in grocery stores in the near future. https://blog.csiro.au/australias-new-meat-alternative/
Researchers from Universidad de los Andes have invented a new edible coating that extends the shelf-life of fresh meat by locking in moisture and preventing oxidation and microbial growth. https://in-part.com/blog/top-10-innovations-2019-q1/
In an interesting move towards reducing food waste, Unilever is using now the words 'often good after' along with 'best before' in certain product labels. Because many consumers don't understand the difference between 'best before' and 'use by' in food labelling, the company is using simple wording to help them avoid throwing away too much food by indicating it's still safe to eat after the expiry date.
Image credit: Unilever
Read more: https://foodingredientsfirst.com/news/often-good-after-unilever-adds-label-information-to-cut-down-on-food-waste.html
