All posts by: Randy Spoon

How to Interpret Headline-Breaking Science

We have all had the experience of standing in the checkout line and glancing at the tabloids advertising fad diets and miracle foods telling readers that if they eat this or that, they will be able to lose 10 pounds in a week. While most of the time it is easy to identify headlines likely that lack much truth and reliability what about news and headlines regarding scientific studies? Even highly-regarded news and media outlets often promote false or misleading claims about food and health. While doing so may be an advertising tactic, it is also likely an unintended consequence of condensing the highly complicated, ever-changing science of nutrition into a one-size-fits-all assertion.

While it’s easier to trust publications promoting scientific research than the media, both can be sources of inaccurate information and can spread misleading claims. Below are several tactics to employ the next time you come across what might be a major headline-breaking study.

Step 1 – Consider the story covering the study.

Source: Ask yourself where you learned about the study. Was it posted by a friend on social media? Highlighted on the nightly news? Published in a major newspaper? Consider whether or not the study and its findings are being interpreted and promoted to create a catchy tagline that optimizes viewership. Is it too good to be true?  Or maybe it’s the opposite, maybe its generating fear?

Who is the author? Is the article written by a trained scientist a food blogger, or a journalist? Do they have a history of writing balanced, scientifically-sound articles, or have they historically written more emotionally-charged content? Consider both the credentials as well as the potential motives of the author.

What’s the full story? It is impossible to capture all of the findings, strengths, and weaknesses of a study in a single headline, so it’s important to dig for details. In addition to bypassing the headline for the full article, you should also check out any source material to ensure it supports the headline and article. Not all writers are scientists who have the expertise to both adequately evaluate a study, and put the study’s findings into the broader context of related evidence on the topic. Further, whether the writer does so intentionally or not, they may look for parts of studies that best fit within the context of their own story. Make sure to seek out and evaluate the study, not just the writer’s take on it.

Step 2 – Evaluate the study

Consider if the study was peer-reviewed and published in a reputable journal. The peer-review process ensures unbiased experts rate the quality of how the study was organized and raise questions as needed. Further, peer-reviewed studies that are published in a reputable journals and reviews or guidelines published by international health agencies and policy-making bodies are considered to have more reliable findings.

Check the timing. Sometimes stories reference studies that have been published for a year or longer in order to try and raise attention about an issue. Make sure to check the study’s publication date to determine if the findings are current and relevant.

Identify the study type. Studies vary greatly in their quality and design. It is important to remember that association does not equal causation. Some study designs can identify associations between a behavior or an exposure and a health outcome, but can show that is it caused by that behavior or exposure. Further, as with all study types, it is essential to consider confounding variables (i.e. something that wasn’t controlled for by the researcher, but may impact the outcome of the study) and potential sources of bias, which could skew study findings.

Reputable research takes steps to reduce the risk that the researchers’ or participants’ preference or bias, or even chance could affect the study’s results. It is important to be aware of the fact that not all research is created equal, and thus their results are not equal. This guide from FoodInsight may help you navigate the different types of studies and what the implications of the results may be, when the studies are carried out appropriately.

In following these steps to properly evaluate headline-breaking studies, you could be part of the solution to the growing problem of the dissemination of bad science and deceiving headlines. Time to put your white hat (and reading glasses) on.

Bold Food Concepts and Abstract Ingredient Combinations Shine at IFT 2018

Every summer, the Institute of Food Technologists (IFT) hosts its annual conference to bring together passionate people working to innovate within the food industry space. The focal point of the multi-day event is food ingredients, and the exciting opportunities to use them ingredients in new products. This year’s conference was held in Chicago from July 15-18, and featured presentations that explored trends in food business and innovation, along with an exhibition hall that featured food and food ingredient companies of all sizes, from startups to large multinationals. As with previous years, a few key trends stood out, ultimately forecasting what’s to come by way of new products headed to store shelves. Below are the top trends to look forward to this coming year:

1. New Technology, Futuristic Solutions:  While the food industry has been shifting over the past several years towards products that promote wellness and sustainability, IFT2018 highlighted the first ever IFTNEXT Food Disruption Challenge, a competition that allows emerging food companies and entrepreneurs to pitch new products or processes leveraging modern technology to enhance the global food supply. The finalists chosen to share their innovations represented a diverse set of breakthrough solutions in the ingredient, packaging and sustainable agriculture space. The people’s choice award for Future Food Disruptor of the Year went to a processor of insect ingredients as a more environmentally-sound alternative to livestock production. The company’s protein concentrate may be used for sports nutrition products and certain beverages, while their textured insect protein may be used as a meat replacement for burgers or nuggets, or as an alternative to eggs or butter. However, the judges’ pick for the competition’s grand prize went to a company transforming an otherwise wasted by-product of soy milk production called okara into a gluten-free flour.
2. Focus on Coffee: Beans have left the cup and are headed for the snack aisle. Producers are using new extraction technologies to bring dynamic coffee flavors to a range of products. A wide variety of confections, from cookies to cakes, featured classic coffee house flavors such as ‘latte,’ ‘espresso,’ and ‘cappuccino.’
3. Color & Texture: As novelty and variety continues to entice buyers, many brands featured unusual textures and colors in everything from teas to jerky. Products with bright and enticing colors, such as turmeric yellow, abounded and sparkling beverages prevailed. Additionally, new textures such as kelp jerky were featured as consumers seek out “unique textural experiences.”
4. Florals: Regardless of the season, botanicals are in spring. Companies are adding fresh, bright and seasonal floral flavors to new products. Blooms such as hibiscus, violet, honeysuckle, rose and elderflower were increasingly popular in the exhibition hall, contributing new color, taste and aroma to packaged foods. However; as this trend is still in its infancy, most of these florals are being paired with other more familiar flavors to ease consumers into the trend.
5. Salt Reduction Strategies: Companies specializing on savory items debuted products that work to deliver great taste while reducing the amount of sodium listed on a label. One booth presented new flavor enhancers that offered prominent umami and kokumi notes, allowing products to use less salt but still deliver satisfying, rich flavors. Hydrocolloids such as carrageenan are also being used to help reduce the salt content of foods such as lunch meats.

Find a full recap of this year’s show at iftevent.org and learn more about many of the food ingredients used in these new products here.

New York Hosts Summer Fancy Foods Show

The Specialty Food Association (SFA) hosted its bi-annual Fancy Food Show in New York City from June 30 to July 2, 2018. The international event included over 2,400 exhibitors at a huge three-story trade show known as a main attraction for retail food distributors and food media editors to come and scout out new food and beverage products their customers and readers will love.  The focus is mainly on new packaged foods hoping to be the next best superfood snack or unique cooking ingredient to gain traction with modern day consumers. While the Fancy Food Show is one of the best opportunities to debut and promote new products, the success of these foods depends mostly on the combinations of food ingredients used to create new and exciting consumer experiences. Below are the top food trends and new products to look forward to this coming year:

1: Functionality: While prepared and packaged foods have always provided convenience, not all are recognized for their positive nutritional qualities. However, health and wellness prevailed at this year’s show. Many products are now balancing flavor and wellness, packing vitamins, protein, probiotics and more into foods and beverages that promise both great taste and good health.

2: Cauliflower: It looks like cauliflower is the new kale. While cauliflower-rice, “steaks” and purees now show up on restaurant menus, cauliflower is continuing to make its way to the packaged food aisle in increasingly creative ways. This year’s show featured cauliflower pretzels, pizza crusts and even a cauliflower-based baking mix.

3: Ice Cream: A whole new class of exciting ice cream flavors debuted at this summer’s show. Standouts included those with unexpected flavors and ingredients such as black sesame, toasted rice and even purred vegetables, such as flavors like vanilla with zucchini, mint chip with spinach, and strawberry with carrot. Most of these products rely on emulsifiers and thickening ingredients, such as cellulose gum and gellan gum, to provide the creaminess and texture that customers love and expect with ice cream.

Find a full recap of this year’s show at specialtyfood.com and learn more about the ingredients that make all of these new products possible here.

Irish Moss: The History of Carrageenan’s Roots

If you have ever checked the list of ingredients on your favorite ice cream, yogurt, chocolate milk or frozen pizza, you’ve probably seen carrageenan listed. Whether you have noticed it before or not, carrageenan has been used in packaged foods for over 50 years, and its history in the world’s food supply dates back even further.

Chondrus crispus

Carrageenan is made from a type of red seaweed known as Chondrus crispus.  Archaeologists estimate humans have been harvesting seaweed, like Chondrus crispus, for nearly 14,000 years. Evidence of red seaweed’s medicinal benefits in China can be traced back to 600 BC, and it was originally used as a food source around 400 BC on the British Isles.

Often referred to as Irish moss, the thick seaweed used for carrageenan grows abundantly along the rocky coastline of the Atlantic, including the shores of the British Isles, North America and Europe. This seaweed is especially abundant along Ireland’s rocky coastline, where it has been cultivated for hundreds of years for both its gelling properties in foods as well as purported medicinal purposes. In fact, carrageenan’s name comes from Carrigan Head, a cape near Northern Ireland, the title of which was inspired by the Irish word “carraigín,” which translates to “little rock.” In the 19^th century, the Irish believed carrageenan could cure sick calves along with human colds, flu and congestion. First, the seaweed was harvested and laid out to dry. Then it was washed and boiled before being added to flans, tonics and even beer. Used similarly to gelatin, carrageenan became a key ingredient in the classic Irish pudding, Blancmange, a delicately-set cream dessert. Blancmange is still made in Ireland, where whole pieces of dried red seaweed can be purchased in local markets.

The Irish Potato Famine

Carrageenan was also used to combat nutritional deficiencies in the 1800s during the Irish Potato Famine. The red seaweed was added to warmed milk with sugar and spices to create a fortified beverage. This drink is still consumed today in both Ireland and the Caribbean. As Irish immigrants fled famine and came to the United States, the first American seaweed farming production was established off the coast of Massachusetts. However, it wasn’t until World War II, when a similar ingredient called agar was no longer available, that carrageenan soared in popularity in the US food supply.

Carrageenan Today

Since the mid-20^th century, carrageenan has and continues to be used in many products such as chocolate milk, ice cream, frozen foods and many organic items. It is now consumed in nearly every region of the world, including the US, Europe, China, Japan and Brazil. For more information on carrageenan, please review our Sources of Food Ingredients or visit Marinalg.org.

History in the Frozen Food Aisle

Frozen foods have long been a staple in the Western diet, but they have evolved considerably in terms of safety, quality and packaging compared to the first commercially-sold frozen food.

Early Days & Fish Fillets

The founder of frozen food as we know it today (a la a bag of frozen peas in our freezer) was Clarence Birdseye. Birdseye was inspired to formulate a mechanized fast-freezing method after watching Inuit tribes of Labrador, Canada, preserve freshly-caught fish with the wind, ice and cold weather. As the climate in his hometown of Brooklyn didn’t allow for such fast freezing, Birdseye invented the multi-plate freezing method, in which food is pressed between two chilled metal plates. The method then grew to involve two chilled conveyor belts for faster freezing. The first machine was designed to only freeze haddock and “seal in every bit of just-from-the-ocean flavor,” as noted by Birdseye himself (check out a drawing here). After this invention, the foundation had been laid for the entire frozen food industry.

Conveyor Belts to Home Kitchens

Birdseye established the General Seafood Corporation in 1924, offering only frozen fish fillets. As production increased to include meats and produce, Birdseye joined forces with the Postum Company in 1929 to create General Foods Corporation. With this expansion, Birdseye launched a marketing campaign to familiarize Americans with the new frozen food category. However, Birdseye’s frozen food didn’t reach mass popularity until the 1940s, when most American households purchased their first freezer. In addition to updating the frozen boxcar to transport his foods, Birdseye was also involved in developing grocery store freezer display cases, which led to the sale of frozen television dinners and fish sticks.

Did you know? Swanson executives came up with the first frozen dinner trays after a turkey surplus left them with too much turkey after Thanksgiving.

Today, food technologists and scientists continue to improve methods and ingredients for freezing. While Birdseye’s method of flash freezing remains popular, there is also air blasting, spiral belt, and cryogenic freezers to name a few.  Additionally, foods that were hard to freeze  can now be flash frozen with the addition of ingredients, for example, to prevent enzymatic reactions in fresh produce and  preserve texture in frozen desserts. Modern innovations in “smart packaging” also maintain freshness and keep products from thawing (think the plastic film over your favorite frozen mac and cheese).

Considering frozen food? Here are the top 5 reasons to go frozen!

1. Cut down on meal prep
   Pre-cut frozen vegetables are usually faster and simpler to cook than whole, unwashed produce.
2. Get more nutrients
   Since frozen foods are packaged at peak freshness, they often contain more nutrients than their fresh counterparts.
3. Reduce food waste
   Frozen food reduces the amount of food thrown a way due to spoilage.
4. Easy portion control
   Many frozen foods are sold in single-serve packages which allow for easy for portion control.
5. Cut food costs
   Frozen produce is typically much less expensive than fresh.

The best way to prevent freezer burn? Make sure your item is in an air-tight container! As something starts to freeze, water evaporates and freezes when it hits the air, creating ice crystals and altering the texture of foods.