10 Cool Things the Kitchen of the Future Will Do

Newswise, December 18, 2015—When the next generation of home cooks go to their kitchens, they’ll be entering a world of interconnected smart appliances, 3-D printers, and touchscreen controls that will simplify food preparation, create customized meal solutions, and produce far less waste. 

In the December issue of Food Technology magazine published by the Institute of Food Technologists (IFT), associate editor Melanie Zanoza Bartelme writes about some cool features that the kitchen of the future will offer.

1. Appliances will be wired to actively monitor their contents and reorder when it senses supplies are running low. Products that are near their expiration dates would be moved closer to the front.

2. Each family member can print the dinner they want when they want using a countertop 3-D printer that takes account likes and dislikes, food allergies and nutritional needs.

3. Induction cooktops using magnetic energy and compatible pans will heat up only the pan placed on it; the rest of the surface can be safely used for other tasks.

4. At the touch of a button, counters, sinks and cooking surfaces can move up or down appealing to the height of people sharing a kitchen as well those with disabilities. Stoves can be moved up so children don’t hurt themselves, while the sink can be lowered so they can easily wash their hands.

5. Integration facial recognition technology will make it so that the kitchen can automatically set itself to a combination of desired settings—from counter height to ambient lighting to background music—as soon as the user is home.

6. Virtual chefs will be projected directly into consumers’ kitchens to guide their cooking.

7. Integrated systems will read data from fitness-monitoring devices and suggest meals appropriate to certain situations, such as muscle recovery after a strenuous workout.

8. Sinks would come equipped with a finger sensor that could read users’ hydration levels, dispensing water when it’s needed.

9. Video monitoring will help consumers see exactly what they have and systems that are linked to ovens and stoves will create recipes that use the meal preparation ingredients that are expiring.

10. A fridge will use ultraviolet light to sterilize food within it, keeping it safe from spoilage. A blast chiller instantly takes leftovers out of the danger zone where bacteria thrive.

Read the article in Food Technology here

Check out 10 New Tools for the Foodie’s Kitchen on FutureFood2050 here

About IFT

Founded in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit scientific society—more than 17,000 members from more than 95 countries—brings together food scientists, technologists and related professionals from academia, government and industry. For more information, please visit ift.org.

Food Technology Magazine Editors Share Top 10 Food Trend Predictions for 2016

Newswise, December 18, 2015—The editors at Food Technology magazine, published by the Institute of Food Technologists, announced their predictions on hot food trends for 2016. Here’s what they’re forecasting for next year.

Clean Labels Spread to Fine Dining
This year was marked by tons of major food companies, in addition to fast-food and fast-casual restaurants, announcing the “healthification” of their menus through the banning of artificial ingredients/additives. In 2016, we can expect to see this effect “trickle up” to fine dining/sit-down restaurants where consumers are going to demand more than “locally produced” or “made in house” to signify a holistic approach to health.
—Kelly Hensel, Senior Digital Editor

The Intersection of Health and Convenience
Foods and beverages that deliver on both health and convenience will proliferate and gain wider distribution as consumers look for easy ways to incorporate more good-for-you products into their lives. Think portion-controlled snacks and ready-to-eat salad kits complete with slightly exotic ingredients like hemp seeds and edamame. We’ll see more of these kinds of products on retail shelves as entrepreneurs continue to get creative and major food companies acquire or partner with innovative niche marketers.
—Mary Ellen Kuhn, Executive Editor 

Less Is More
Food manufacturers will have to continue to make food products that are less processed as consumers demand more transparency and foods that are closer to their natural state.
—Toni Tarver, Senior Writer/Editor

Smartphone Staple
Just like a knife and fork, your smartphone will become an indispensable utensil for eating and dining in 2016. It can order and purchase food, find grocery and restaurant deals, count calories, provide nutrition knowhow, suggest recipes, replace mom for cooking advice, share memorable culinary experiences, connect farmers with retailers and restaurants, and reduce food waste through redirecting surpluses to those in need.
—Bob Swientek, Editor in Chief

The Packaging Connection
Foodies have long been interested in the backstory behind the foods they choose, but recent technologies have made it more possible than ever to bring this kind of information to the everyday consumer. In 2016, this trend will continue to grow, with packaging innovations allowing consumers to interact with products both on the shelf and when they get them home. Packaging technologies will also make it easier than ever for consumers to reorder their favorite items at the touch of a button.
—Melanie Zanoza Bartelme, Associate Editor

Cleaner Labels
More than ever, consumers are pushing food manufacturers to use ingredients to produce products with so-called clean labels. Ingredient manufacturers have stepped up and now offer ingredients that are naturally derived, minimally processed, organic, and not genetically modified—all of which food manufacturers use to formulate clean label products.
—Karen Nachay, Senior Editor

Morally Conscious Foods
Increasing emphasis on conscious living will lead to a new category of foods—morally conscious foods. From farm to fork, these foods, their production methods, and the companies manufacturing them will align closely with consumers’ moral values.
—Tara McHugh, Contributing Editor, Processing

Gourmet Convenience
With 48 million time-strapped Americans describing themselves as foodies, gourmet convenience will be among the new megatrends.
—A. Elizabeth Sloan, Contributing Editor, Consumer Trends

Generational Nutrition
Baby Boomers, Gen Xers, and Millennials will continue to play a role in popular nutritional trends as well as product labeling. Baby Boomers want to lead lives full of energy and strong mental focus. Generation Xers are concerned not only with their own health, but with the health of their children. Immune health will continue to be a trend as this generation understands the link between immunity and overall wellness. Millennials tend to be more focused on labels and natural foods, so being transparent—not only in terms of healthful ingredients but also in terms of how the foods and beverages are made—will be important. Information is key to all generations, so communicating science-based information in an understandable way will be critical in upholding the credibility of products focused on health and wellness.
—Linda Ohr, Contributing Editor, Nutraceuticals

Focus on Food Safety
Researchers, food manufacturers, regulatory agencies, and suppliers will continue to focus attention on pathogens, developing new and improved methods of analysis, instruments, detection supplies, and specific applications. Efforts will also continue on improving traceability of ingredients and products and harmonizing standards internationally. Food companies will be very involved in meeting the requirements of the Food and Drug Administration's final regulations implementing the Food Safety Modernization Act.
––Neil H. Mermelstein, Editor Emeritus

About IFT
Founded in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit scientific society—more than 17,000 members from more than 95 countries—brings together food scientists, technologists and related professionals from academia, government and industry. For more information, please visit ift.org.

Almonds May Help Augment Nutrients in Diet

Newswise, December 18, 2015--- Eating a moderate amount of almonds each day may enrich the diets of adults and their young children, according to a new study by researchers at the University of Florida Institute of Food and Agricultural Sciences.

“Almonds are a good source of plant protein -- essential fatty acids, vitamin E and magnesium,” said Alyssa Burns, a doctoral student in the UF/IFAS food science and human nutrition department. Burns conducted the study as part of her graduate work.

Her statement is backed by the federal government’s Dietary Guidelines for Americans, which recommend people eat unsalted nuts.

For the 14-week study, published in the journal Nutrition Research, UF/IFAS nutrition scientists gave almonds daily to 29 pairs of parents and children. 

Most of the adults were mothers with an average age of 35, while their children were between 3 and 6 years old. The children were encouraged to consume 0.5 ounces of almond butter daily. Parents were given 1.5 ounces of almonds per day.

Participants ate almonds for a few weeks, then they resumed eating their typical intake, which included other foods as snacks.

Researchers based their conclusions about improved dietary intake on participants’ scores on the Healthy Eating Index (HEI), a tool used to measure diet quality and adherence to the 2010 Dietary Guidelines for Americans.

UF/IFAS researchers used an online dietary recall to find out what adults had eaten and how much. That way, researchers could measure diet quality, Burns said.

When parents and children were eating almonds, their HEI increased for total protein foods, seafood and plant proteins and fatty acids, Burns said, while they ate fewer empty calories. 

Parents also decreased sodium intake. Parents and children consumed more vitamin E and magnesium when eating almonds, she said.

HEI is based on 12 dietary components which should be consumed adequately or in moderation, Burns said. All components receive a score between 0 and 10 for maximum score of 100. For all components, a higher score indicates higher diet quality.

When parents and children ate almonds, their HEI score increased from 53.7 to 61.4, Burns said. 

The Healthy Eating Index works this way: Categories are given a weight, depending on how much of the current food group a person consumes. 

Swap Salt for Herbs and Spices in 2016

December 14, 2015 (Family Features) Making a New Year's resolution? Don't forget salt. Most Americans consume about a 1,000 milligrams of sodium over the amount recommended by nutrition and health experts. New research shows cooking with spices and herbs could help you ditch the salt shaker and meet sodium recommendations.

Keeping a resolution to cut salt from your diet is easy. Use simple spice swaps to create tasty, low-sodium meals. From seasoning eggs with basil instead of salt to adding spices and herbs to no-salt tomato sauce, the McCormick Kitchens offer these easy tips and recipes to make low-sodium meals full of flavor:

* Beat 1/8 teaspoon herb instead of salt into 2 eggs before scrambling.

* Add oregano, garlic powder and red pepper to no-salt added tomato sauce for a tasty, low-sodium pasta dinner.

* Try making Citrus Herbed Chicken with Asparagus, Fiesta Citrus Salmon or Tuscan Pasta. These dishes don't call for any salt. Instead, they swap in basil, garlic powder and oregano.

For more low-sodium tips and recipes - such as shaved vegetable salad with Italian herb vinaigrette - visit McCormick.com/recipes/low-sodium to keep your New Year's resolutions on track. To see the full Anderson study, which examined the effects of a behavioral intervention that emphasized spice and herbs, and how it impacts sodium intake, visit McCormickScienceInstitute.com.

Fiesta Citrus Salmon

Prep time: 5 minutes

Cook time: 15 minutes

Serves: 4

          1/4    cup orange juice

          2        tablespoons olive oil

          2        tablespoons McCormick Perfect Pinch Salt-Free Fiesta Citrus Seasoning, divided

          2        tablespoons packed brown sugar, divided

          1        pound salmon fillets

In small bowl, mix juice, oil and 1 tablespoon each seasoning and sugar. Place salmon in large re-sealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes, or longer for extra flavor.

In another small bowl, mix remaining seasoning and sugar. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with seasoning mixture.

Tuscan Pasta

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 6

          1        can (28 ounces) diced tomatoes, undrained

          1        can (8 ounces) no-salt added tomato sauce

          1        tablespoon sugar (optional)

          2        tablespoons packed brown sugar, divided

          2        teaspoons McCormick Garlic Powder

          2        teaspoons McCormick Perfect Pinch Italian Seasoning

          1/2    teaspoon McCormick Black Pepper, ground

          1        tablespoon olive oil

          1        pound zucchini, sliced

          1        package (8 ounces) sliced mushrooms

          1        small onion, chopped

          6        ounces pasta, such as spaghetti or linguine

In medium saucepan, mix tomatoes, tomato sauce, sugar and seasonings. Bring to boil on medium heat. Reduce heat to low; cover and simmer 20 minutes.

In large skillet, heat oil on medium-high heat. Add zucchini, mushrooms and onion; cook and stir 4 minutes or until vegetables are tender-crisp. Stir tomato sauce into vegetables.

Meanwhile, cook pasta as directed on package. Drain well. Place pasta in serving bowl. Add vegetable mixture; toss well.

Citrus Herbed Chicken with Asparagus

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

          1/4    cup flour

          2        tablespoons grated Parmesan cheese

          1/2    teaspoon McCormick Garlic Powder

          1/4    teaspoon McCormick Black Pepper, coarse ground

          1        pound thin-sliced boneless skinless chicken breasts

          1        tablespoon oil

          1 1/2 cups chicken stock

          1        teaspoon McCormick Basil Leaves

          1        teaspoon McCormick Oregano Leaves

          1        pound asparagus, trimmed and cut into 1-inch pieces

          2        tablespoons lemon juice

In shallow dish, mix flour, Parmesan cheese, garlic powder and pepper. Reserve 2 tablespoons. Moisten chicken lightly with water. Coat evenly with remaining flour mixture.

In large nonstick skillet, heat oil on medium heat. Add 1/2 of the chicken pieces; cook 3 minutes per side, or until golden brown. Repeat with remaining chicken, adding additional oil, if necessary. Remove chicken from skillet; keep warm.

In medium bowl, mix stock, basil, oregano and reserved flour mixture until well blended. Add to skillet along with asparagus. Bring to boil. Reduce heat to low; simmer 3-5 minutes, or until sauce is slightly thickened, stirring frequently. Stir in lemon juice. Return chicken to skillet; cook 2 minutes, or until heated through.

Source: McCormick Spice

Fries with a Side of Acrylamide

Researchers working to cut unwanted chemical in French fries

Newswise, December 8, 2015 - French fry lovers, beware! You may be exposed to a chemical more commonly associated with heavy industry than crispy fried potatoes. Fortunately, researchers are finding ways to reduce that exposure.

French fries contain acrylamide. 

The chemical poses a risk for several types of cancer in rodents. However, the evidence from human studies is still incomplete. 

The International Agency for Research on Cancer considers the chemical a “probable human carcinogen.”

Scientists first began paying attention to the unwanted chemical’s presence in food more than a decade ago. Trace amounts of acrylamide are present in many foods cooked at temperatures higher than 248 degrees Fahrenheit. 

Relatively high levels are found in fried potatoes, including French fries and potato chips.

With that in mind, a group of scientists set out in 2011 to identify potato varieties that form less acrylamide.

Led by University of Idaho researcher Yi Wang, the group assessed more than 140 potato varieties. The researchers’ goal was to identify potatoes that make great French fries and form less acrylamide. 

The amount of the chemical found in fried potatoes is thought to be directly linked to the chemistry of the raw potatoes.

Raw potatoes contain an amino acid called asparagine. The amino acid is found in many animal and plant food sources, and it’s a known precursor of acrylamide. When cooked at high temperatures, sugars react with amino acids, including asparagine, in a chemical process known as the Maillard reaction. 

The reaction is what gives fried potatoes their prized flavor and color, but it is also what produces acrylamide.

Researchers planted 149 potato breeds in five potato-growing regions across the United States. 

Upon harvesting, they sent some of the raw potatoes to labs. There, the potatoes were stored in conditions similar to commercial potatoes. After storage, the labs tested the potatoes for their levels of reducing sugars and asparagine. Researchers then fried some of the potatoes and observed how much acrylamide the potatoes formed.

The researchers found that it is fairly achievable to identify potato breeds that produce less acrylamide, especially when compared with the industry standard potato breeds, Ranger Russet and Russet Burbank.

“The real challenge is to find the varieties that not only have those characteristics, but also yield finished products with desirable processing quality that meet the stringent standards of the food industry,” Wang said.

Two of the most promising varieties — Payette Russet and Easton — have already been released for commercial use.

Wang said the group hopes to identify genes that are related to lower acrylamide in certain fried potatoes. The study shows a strong relationship between the genetics of a raw potato and its potential to form acrylamide. If researchers are able to identify the specific genes, they may be able to eliminate them in the future.

The team’s research is published in Crop Science.

New study shows Montmorency Tart Cherry Supplements can help reduce muscle soreness and speed recovery post-workout

Newswise, December 8, 2015-- Sufferers of achy and fatigued muscles may have a new and unique dietary supplement option to help them recover more quickly.

In a recently published clinical study in the Journal of the International Society of Sports Nutrition researchers from Texas A&M University® shed light on the benefits of Montmorency Tart Cherry Powder supplementation for exercise recovery. 

A short-term dose helped to accelerate recovery from muscle soreness, slow strength decline during recovery, and lessen markers of muscle catabolism in resistance trained individuals.

Led by Dr. Richard Kreider from the Department of Health and Kinesiology, Exercise and Sport Nutrition Laboratory, in College Station, TX the research team used a well-established double-blind, placebo-controlled testing method to examine if short-term ingestion of a powdered tart cherry supplement, prior to, and following intense resistance-exercise alleviates muscle soreness and recovery from strength loss.

The study looked at healthy, resistance-trained men and matched them based on relative maximal back squat strength, age, body weight and fat free mass. The subjects were then assigned, in a double-blind manner, capsules containing 480mg of powdered Montmorency Tart cherries (as CherryPURE®) or a placebo.

The study reports those taking the tart cherry supplement reported a significant decrease in post-workout muscle soreness compared to the placebo group. 

Blood tests also revealed significantly attenuated post-workout markers of protein catabolism, indicating muscle recovery benefits following exercise in the tart cherry supplement group.

The Texas A&M study adds another chapter to the growing body of evidence for describing the beneficial use of Tart Montmorency cherries in post-exercise recovery.

For additional information about other studies please visit the Cherry Marketing Institute's (CMI) website at www.choosecherries.com

CMI is a not-for-profit organization funded by the North American tart cherry growers and processors. CMI's mission is to increase market expansion, product development and research.

This study was funded by the Anderson Global Group, LLC (Irvine, CA, USA) and Shoreline Fruit, LLC (Traverse City, MI, USA) through an unrestricted research grant to Texas A&M University. 

All researchers involved independently collected, analyzed, and interpreted the results from this study and have no financial interests concerning the outcome of this investigation. The results from this study do not constitute endorsement by the authors and/or the institution concerning the nutrients investigated.

CherryPURE® Montmorency Tart Cherry Powder is the premier tart cherry powder available in the nutraceutical marketplace and the only cherry ingredient backed by multiple human clinical studies. Built upon the health benefits inherent to phytonutrients, CherryPURE® is produced using proprietary processing technology that starts with cherries carefully harvested in the USA and utilizes methods to protect the rich phytonutrient levels of each individual cherry. It takes more than 100 pounds of fresh Montmorency tart cherries to produce a single kilogram of CherryPURE® Montmorency Tart Cherry Powder.

Anderson Global Group offers a distinct portfolio of premium nutraceutical and functional food ingredients. Founded in 2009, we have distinguished our company by delivering superior ingredients, applying best-in-class processing technologies and supporting unique ingredient claims with compelling scientific research. This perpetual drive towards innovation is the platform for our brand partners to stand above the competition. Anderson Global Group is a privately held company headquartered in Irvine, California.

For more information about CherryPURE® and our entire portfolio of quality ingredients, visit us at www.andersonglobalgroup.com

Shoreline Fruit, LLC is a vertically integrated grower, processor, and marketer of premium cherry products and other dried fruits. Locally owned and headquartered in Traverse City, Michigan, Shoreline is one of the world's largest producers of dried tart cherries and cherry concentrate. 

Shoreline also offers a broad selection of other premium dried fruits and tart cherry-based nutraceutical products to consumers under their Cherry Bay Orchards® and CherryPURE® brand names to retail and specialty food marketers and distributors worldwide. 

From orchard to table, Shoreline Fruit is committed to quality, innovation, and sustainability. For more information about Shoreline's products and services, please visit www.shorelinefruit.com

Coffee Compounds That Could Help Prevent Type 2 Diabetes Identified

Newswise, December 8, 2015 — Much to coffee lovers' delight, drinking three to four cups of coffee per day has been shown to decrease the risk of developing type 2 diabetes. Now, scientists report in ACS' Journal of Natural Products that they have identified two compounds that contribute to this health benefit. 

Researchers say that this knowledge could someday help them develop new medications to better prevent and treat the disease.

Patients with type 2 diabetes become resistant to insulin, a hormone that helps turn glucose from food into energy. To overcome this resistance, the pancreas makes more insulin, but eventually, it just can't make enough. High blood glucose levels can cause health problems, such as blindness and nerve damage.

Several genetic and life style risk factors have been linked to the development of type 2 diabetes, but drinking coffee has been shown to help prevent its onset. Caffeine was thought to be responsible, but studies have shown it has only a short-term effect on glucose and insulin, and decaffeinated coffee has the same effect as the regular version of the drink. To investigate which of coffee's many bioactive components are responsible for diabetes prevention, Søren Gregersen and colleagues tested the effects of different coffee substances in rat cell lines.

The researchers investigated different coffee compounds' effects on cells in the lab. Cafestol and caffeic acid both increased insulin secretion when glucose was added. The team also found that cafestol increased glucose uptake in muscle cells, matching the levels of a currently prescribed antidiabetic drug.

They say cafestol's dual benefits make it a good candidate for the prevention and treatment of type 2 diabetes. However, because coffee filters eliminate much of the cafestol in drip coffee, it is likely that other compounds also contribute to these health benefits.

The authors acknowledge funding from Aarhus University