Health and safety codes usually exclude pets from food-service locations, such as restaurants or grocery stores. You are not allowed to bring your pet dog or cat into a restaurant, and this is not just because of the restaurant owner's whim, it is a health code violation. Do these same codes apply to service animals like guide dogs for the visually impaired, or alert dogs for the deaf, or pulling a wheelchair?
Haw flakes are a traditional Chinese candy (sahn sah ban, shānzhābǐng} made from the mashed fruit of the Chinese Hawthorn, called "haws." Haws are a red fruit with a tangy sweet taste which are not often used in the U.S. but have been used in Britain to make jellies and homemade wine. In China, the fruits of the species Crataegus pinnatifida, which look like small crabapples, are used to make many kinds of foods and beverages, including jams, jellies, juices, and alcoholic beverages. It is claimed on various websites that haw flakes are banned by the FDA.
Trademarks serve as identifiers for brands. They may be a word, a phrase, or a symbol. Sometimes, even packaging can be trademarked, as for instance the shape of the old-style Coca-Cola glass bottle.
Trademarks are covered under the Lanham Act, which replaced earlier laws that were in effect since the 1800's. Before this, trademarks were covered under English and American common law (which still can protect trademarks, in some cases). This protected against unfair competition, primarily from counterfeit goods.
Someone who has been working in the restaurant industry will tell you that restaurants are not always a good place to work. In fact, there is a reason that there is a continual labor shortage in food service, even though the restaurant industry is one of the largest private sector employers. The reason is that little investment is put into employee working conditions, comfort, relations, and training.
If you Google the term "fresh frozen" you'll get more than a few references to one of Gordon Ramsey's meltdowns on Kitchen Nightmares, where he throws a fit because a cook tells him "we keep it frozen fresh." There is no such thing as fresh food that is frozen. Food is either frozen, or it is fresh. However, there are many frozen foods items that are referred to on the labels as fresh frozen. What could this possibly mean? Are they trying to say it is frozen and still fresh?
The word fresh on food labels is a tricky word because it does not necessarily imply specific nutrient or health claims. That is, a manufacturer might use the term to mean "good and healthy" by connotation, but "fresh" is a relative term since there are always steps involved in the the transition from raw food product to grocery store shelf.
Gerber Good Start Gentle Formula Accused of Making Deceptive Claims About Allergy Prevention in Infants
Since 2011, Gerber Products Co., who has also done business as Nestlé Nutrition, has been claiming that its Good Start Gentle infant formula can prevent or reduce the risk that baby will develop allergies. The Good Start formula uses partially hydrolyzed whey proteins, which the company claims are easier to digest than regular cow's milk proteins.
Since one or more of the protein fractions in whey protein, one of the two proteins in milk, are typically responsible for milk protein allergies, it is possible breaking down these fractions could prevent allergic reactions in those sensitive to these particular proteins. One way to do this would be to use hydrolyzed whey protein made to specific standards. I am not aware of the particulars of Gerber's whey protein, and whether their claims are based this, but you can think of "hydrolyzed whey protein" as something like "partially predigested whey protein." Hydrolyzed whey protein is often claimed to be easier to digest.
Hampton Creek, the company behind Just Mayo, a product that is not mayonnaise, just got out of a lawsuit filed by Unilever, the maker of Hellmann's Real Mayonnaise, on the grounds that the name of Just Mayo is false advertising since the product contains no egg, and thus does not fit the definition of mayo. Unilever said that this false advertising was stealing market share from Hellmann's, one of the first commercial mayonnaise brands.
Just announced by the Consumer Product Safety Commission, Keurig has recalled about 6.6 million units of the Keurig MINI Plus Brewing System in the United States, and 564,000 in Canada.
The unit is pictured below.
According to the report, water in the units can overheat, leading to hot water and steam spraying out of the unit and possibly burning the user.
Keurig initiated the recall after receiving around 200 reports of hot liquid escaping from the brewer, 90 of these malfunctions causing burns.
When Taco Bell retired the famous "Yo Quiero Taco Bell" Chihuahua in 2000, which had since 1997 become a cultural icon, rumors spread that the Taco Bell Chihuahua had died due to a tragic accident on the set of a commercial. People said he had been crushed by a camera, or a light. There were even rumors that Taco Bell had put a hit on the dog actor rather than to finish the contract with its owner. All of these rumors, of course, are ridiculous and had nothing to do with why the commercials stopped running. Indeed, many chihuahuas could have been used to fill the part left by a late canine actor, as is common in the animal acting world.
Food fear-mongers often lament the dangers of our food supply. The truth is, however, that our food supply is safer than ever before.
Although cases of food-poisoning from meat do occur on a regular basis, the vast majority of these cases stem from cross-contamination after the meat has been purchased and is being prepared.
Therefore, improper handling is the culprit. It would be impossible to completely eliminate all potential pathogens from meat and poultry, but proper handling and cooking can prevent the danger from most of the pathogens that do exist. The federal inspection program still leaves a lot to be desired, it is true, but many people are unaware of the vast resources the USDA must use to test and inspect meat and poultry.
There has long been controversy concerning whether restaurant menus should be required to list the amount of calories their menu items contain. With today's push for healthy "low calorie" options, many restaurants, especially casual dining chains, have begun doing this voluntarily on at least part of their menus. Now, according to rules that some feel have been a long time coming, they won't have a choice. These rules will also affect movie theaters (your large buttered popcorn will give you nightmares), amusement parks, and vending machines. However, these rules won't actually apply to everyone.
Boudin is a Cajun sausage that is made from pork, pork organ meat, cooked rice, and vegetables such as onions and peppers and stuffed in pork casings.
There are basically two types: boudin blanc, or white boudin, and boudin rouge, or red boudin.
Was an illegal Pesticide Once Used on Oats Meant for Cheerios, Lucky Charms, and Other General Mills Cereals?
With all the false allegations concerning pesticide use on foods, and and the inflated claims of toxic residues that so often fail to be confirmed by actual evidence, you might have cause to wonder about all such statements about pesticides. But, in truth, some pesticides are approved for use on crops, and some are not. However, there are also pesticides that are allowed to be used on stored agricultural products such as grains. It is true that such an illegal pesticide was once used on stored oats that belonged to General Mills. The story broke around July, 1994.
Creative dog food and creative dog food marketing has blown up in the last few years. Probably the first dog food on the scene that aimed to "shake up the competition" was Blue Buffalo. Pretty much the entire campaign is built on telling us to check the ingredients and see that chicken or meat is the first ingredient, instead of corn meal or something like that. Dogs are carnivores, so their diet should be meat based, not grain based, and therefore Blue Buffalo is better because its not grain based.
Willie "Jack" Degel, owner of Uncle Jack's Steakhouse, with three locations in New York City, as well as a burger restaurant, is best known as the host of Restaurant Stakeout on The Food Network. In the show, he helps restaurants in trouble. Unlike most such shows, the problems of these restaurants usually do not stem from bad food and cleanliness issues, but a poor front of house, with bad management and untrained waitstaff.