food

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These Potato Chips Cost $11.20 Per Chip

St. Eriks Brewery presents a snack for kings

(Newser) - What goes best with swanky beer? Swanky potato chips, apparently. For a measly $11.20 per chip, snackers can enjoy what Sweden's St. Eriks Brewery describes as "the world's most exclusive potato chips." Brewmasters were apparently unhappy with ordinary snacks alongside St. Eriks India Pale Ale...

Chill Your Tomatoes, Kill Their Flavor


Keeping Tomatoes
in Fridge May
Mar Flavor
Forever
STUDY SAYS
Oct 18, 2016 8:27 AM CDT

Keeping Tomatoes in Fridge May Mar Flavor Forever

Flavor alteration takes place in the genes, making it irreversible

(Newser) - It may seem practical to keep fruits and veggies from spoiling by storing them in the fridge, but there's one variety that should stay out on the counter. The New York Times reports on new research out of the University of Florida that finds when tomatoes are harbored in...

It's Time to Chuck Those Soylent Bars

Company still not sure what's making people sick

(Newser) - Soylent started out by suggesting all those people violently ill after eating their meal replacement bars were just sensitive . Not so anymore. The company is asking customers to throw out all of its Food Bars while it halts sales and shipments of the product, reports Gizmodo . However, Soylent—which is...

Our Biggest Meat Producer Invests in Vegan 'Meat'

Tyson Foods nabs 5% stake in startup Beyond Meat

(Newser) - The country's largest meat producer is investing in a vegan startup. Tyson Foods has acquired a 5% stake in Beyond Meat, whose food products made from plant-based proteins are sold in 11,000 stores across the country, reports the Wall Street Journal . One analyst suspects Tyson Foods is more...

&#39;5-Second Rule&#39; Is Baloney
'5-Second Rule' Is Baloney
study says
Sep 9, 2016 10:14 AM CDT

'5-Second Rule' Is Baloney

In some cases, contamination is instantaneous, say researchers

(Newser) - The five-second rule is off by about five seconds in many cases, and not in the direction you hoped. That's what Rutgers researchers say in a new study debunking the classic kitchen rule, which declares it safe to eat food off the floor if scooped up in a flash....

Writer Successfully Fakes National Food Holiday

And it was shockingly easy, too

(Newser) - Last Tuesday was National Cuban Sandwich Day. Celebrations were planned from Florida to South Korea, and it even had its own hashtag. But it's OK if you didn't know about it; it was made up on a whim by a reporter for the Tampa Bay Times. "Anyone...

Germany Wants Citizens to Stockpile Food

Country is reviving Cold War-era requirement

(Newser) - Germany doesn't want its citizens to panic—but it would like them to be a little more prepared for an attack or a disaster. According to a report in the Frankfurter Allgemeine Sonntagszeitung , the German government plans to bring back its Cold War-era requirement for people to stockpile enough...

5 Best US Cities for Foodies

You'll want to wear your stretchy pants in New Orleans

(Newser) - Who's up for a foodie road trip? Travel and Leisure knows just where you should stop for gumbo and crawfish: New Orleans is the ultimate destination, according to the magazine's ranking of the 10 best US cities for food, based on readers' votes. The top five:

Elon Musk's Brother to Sell Organic Fast Food

The Kitchenette will open in Memphis in August

(Newser) - Healthy food might finally be as affordable as a Big Mac. Elon Musk's brother plans to open a healthy fast-food restaurant in August with each menu item costing $5 or less, reports Food & Wine . The Kitchenette—the brainchild of 43-year-old Kimbal Musk and co-founder Hugo Matheson—is set...

Why Chopping Onions Makes You Cry

Slicing into one is the equivalent of attacking it, and they want us to stop

(Newser) - Onions are notorious for making us weep, but why? Scientists say they now have a pretty good understanding of what's going on, reports NPR in an interview with chemist and author Eric Block. It turns out the vegetable has "evolved a chemical defense system" in an attempt to...

Massive Recall Covers Food Sold as Long Ago as 2014

It affects consumers across North America

(Newser) - Authorities are warning people to check their freezers—for food bought as far back as 2014. It's one of the largest food recalls in recent memory, affecting well over 400 products from CRF Frozen Foods in Pasco, Wash., sold under more than 40 different brand names in all 50...

Amazon to Start Selling Own Food Products: Sources

But only certain people will be able to buy new private-label offerings

(Newser) - Happy Belly, Wickedly Prime, and Mama Bear may sound like characters in a children's cartoon, but they're something Amazon likely hopes will prove more lucrative. According to sources familiar with the development, these are names of brands that the online retailer is adding to its private-label offerings, including...

Food Giant's Unusual Advice: Eat This Less Often

Mars to add 'occasional' label to some sauces

(Newser) - Industry giant Mars Food is out with an unusual suggestion: It wants people to cut back on its pasta sauces. The company says its Dolmio sauces, Uncle Ben's oriental sauces, and some other products containing high levels of salt, sugar, or fat should be consumed only once a week...

We Eat Way Too Many &#39;Ultra-Processed&#39; Foods
We Eat Way Too Many
'Ultra-Processed' Foods
study says
Mar 10, 2016 10:25 AM CST

We Eat Way Too Many 'Ultra-Processed' Foods

They account for 3 in 5 of our calories, study says

(Newser) - Lots of people talk a good game about eating more natural foods, but a new study suggests that the convenience of "ultra-processed" meals is just too hard to resist. Researchers found that nearly three in five of our calories come from this category, reports the Los Angeles Times . That...

Instagram Photos Show the Trouble With Food Deserts

Distance to grocery stores correlates with nutritional value of meals

(Newser) - It turns out all those Sunday brunch photos on Instagram aren't just pictures, they're data. Or, at least they were for Georgia Tech researchers looking for a better way to get at the reality of living in a so-called food desert, where access to grocery stores and healthy,...

Being Tired May Make You Snack Like a Pot Smoker

When sleep-deprived, brain may release more of chemical that keeps you snacking

(Newser) - If you've wondered why you nosh like crazy after a night of tossing and turning, scientists think they've figured it out: Your brain may compensate for the lack of sleep by releasing chemicals similar to those that pot smokers breathe in, resulting in the tired person's version...

Guy Changes Name to 'Bacon Double Cheeseburger'

'No regrets,' says British man

(Newser) - We get that if your name is Simon Smith, you might long for more exotic nomenclature. But this British bloke admits his recent name change was "the culmination of probably too many drinks in the pub," per the Evening Standard . Smith, now officially known as Mr. Bacon Double...

After Cheesy Garlic Knots Disrespected, Brawl Ensues

Things got out of hand in Florida pizzeria

(Newser) - Don't mess with Jessica Conti's garlic knots. That appears to be one of the lessons from an incident that took place in a Florida pizzeria Friday night after a woman apparently took issue with how the staff prepared her dish, the Daytona Beach News-Journal reports. Per a Flagler...

The Army Wants You ... to Eat MREs for 3 Weeks

Uncle Sam is looking for volunteers, paying $200

(Newser) - Uncle Sam wants YOU, but this time it's the US Army Institute of Environmental Medicine looking to improve its Meals, Ready to Eat (MREs)—not to tweak the taste, but rather to improve its impact on gut health. And they're willing to pay the 60 or so participants...

Chef Trades World-Best Restaurant for School Lunches

He wants to bring professional-quality food to America's cafeterias

(Newser) - The Washington Post has an interesting profile of the chef who hopes to become the unlikely savior of America's school lunch programs. Daniel Giusti became an executive chef in Washington DC at only 24. He followed that up by working his way up from unpaid apprentice to chef de...

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