Maple Leaf Farms adds new foodservice product | 2019-02-13


LEESBURG, Ind. – Maple Leaf Farms is offering seasoned and marinated duck tenders to the foodservice industry.

The product is available in two flavors — spicy North African with chili peppers and curry-based Southeast Asian — that reflect the growing popularity of authentic ethnic flavors in foodservice. Hamza Rouached, international marketing manager for Maple Leaf Farms and native of Tunisia, provided input for the flavor profile of the North African tenders.

“The North African tenders are a great representation of authentic regional flavors,” Rouached said. “The product has just the right amount of spice to appeal to a wider American audience.”

The duck tenders are frozen and packed in 10-lb. cases, each with five 2-lb. bags. Maple Leaf Farms is offering foodservice operators a rebate for one free case with the purchase of two cases in support of the product launch.



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Posted on Categories Poultry

Tech Tracker: Tech vendors are embracing hardware again


With the rise of cloud-based technology, there has been a decisive shift in the past few years toward software innovations in the restaurant industry. However, as restaurant operators increasingly demand seamless integrations across their tech stack, and more vendors look toward becoming all-in-one vertically integrated tech solutions, physical hardware innovations have returned to the foodservice industry.

This month, there were several new hardware announcements from tech vendors, including kiosks and KDS technology, from big tech names like Clover, Square, and Epson. The common thread among these announcements is integration. As operators look to simplify their tech stacks (many of which have become complex and unwieldly over the years), assuring that each component speaks the same language through integration is crucial.

Besides the introduction of a new generation of kiosks and other physical technology, other tech news this month includes Uber and Instacart partnering up for restaurant delivery, the launch of a tech platform specifically designed for independent pizzerias, and more.

Tech Tracker rounds up what’s happening in the technology sector of the restaurant industry, including news from restaurants, vendors, digital platforms, and third-party delivery companies. Here’s a breakdown of what you need to know and why:   

The new generation of hardware is here

In recent years, operators have moved toward implementing a tech stack that’s more in the clouds than on the counter, but lately, hardware is having a bit of a renaissance.

Even though kiosks and KDS tech are nothing new — the latter might even be seen as an old workhorse of tech operations — there have been several new tech hardware announcements this month that newly emphasize seamless hardware/software integrations and in-house end-to-end solutions.

POS system, Clover, just introduced a new larger KDS, as well as its first kiosk, and both include automatic integrations with each other and the Clover POS system. Similarly, earlier this month, POS system Square introduced Square Kiosk, the tech vendor’s first fully integrated first-party software and hardware solution that is seamlessly connected with Square’s other products. The tech company touts it as a natural evolution of QR code ordering that’s easier both on the customer and employee.

“Kiosks can be a vital tool in many quick-service restaurants, especially as labor costs continue to rise,” Ming-Tai Huh, head of food and beverage at Square, told Nation’s Restaurant News. “While we’ve seen this technology at large restaurants for a few years, Square Kiosk now allows smaller restaurant groups to harness the tech and its efficiency advantages to keep lines moving and orders flowing.”

Other tech vendors that just announced new hardware products include Epson, which introduced the new TrueOrder KDS that is fully integrated with an interactive kiosk, and iPourIt—a self-serve beverage provider that has now added kiosk technology to its capabilities. Like many of these other products, iPourIt showcases how the technology integrates with software, like loyalty programs.

Checkmate is the latest tech vendor to strive for end-to-end status

B2B SaaS company Checkmate — formerly known as ItsaCheckmate — is the latest tech vendor to reimagine its company as more of an end-to-end platform instead of a singular solution that integrates with third-party vendors.

Checkmate announced its rebranding and scaling of services earlier in May beyond a specialization in digital ordering and delivery to include kiosks, loyalty, catering, data analytics, voice AI, as well as integration with first-and third-party services. Like many other tech vendors right now, Checkmate is trying to become a one-stop solution for operators that are looking to pare down their tech stacks.

“As our customers’ needs grew, Checkmate expanded beyond third-party integrations to become a holistic restaurant ordering solutions company,” Kevin Jaskolka, vice president of marketing for Checkmate, said. “Now, brands have more control over their digital operations with the ability to centrally manage menus across channels alongside a product portfolio that includes first-party and third-party ordering, catering, kiosks, loyalty, marketing, voice AI, data analytics, and more.”

PizzaBox AI launches as a tech platform for pizzerias

PizzaBox AI

Although tech vendors have been marketing toward smaller and independent eateries for a while now, this is the first time we’ve heard of a tech platform built specifically for mom-and-pop pizzerias. PizzaBox AI is a tech platform powered by Resto GPT AI that combines digital marketing, direct ordering (or last mile ordering), and data analytics in one place.

“Pizza is an industry within an industry, and it was the first delivery concept that started before the digital revolution,” Gary Chaglasyan, cofounder and CEO of Resto GPT, told Nation’s Restaurant News. “Setting up pizza menus online is very difficult because there are so many layers and modifiers…. We built everything for the pizzeria so it could be run as their own platform. Our platform helps brands promote themselves.”

In addition to online menu setup and digital marketing, a large portion of the PizzaBox AI capabilities is delivery. PizzaBox AI connects pizzerias with last-mile delivery services using first-party drivers. The company also provides direct lines of communication with both the drivers and delivery customers— allowing customers to provide feedback on their delivery experience via SMS. This affectively cuts out the aggregator middleman while retaining the benefits of a strong digital presence.

AI is the engine that drives the data optimization and customization options of the platform, and can instantly create online storefronts based on a restaurant’s menu. The AI model can get to know kitchen workflow of individual operators, dispatch to delivery at the exact right moment based on how long it knows prep will take, and over time, identify customers to create personalized offers.

To a customer, it just looks like they’re ordering pizza through a restaurant’s website:

“A customer could place an order and all they see is the restaurant’s brand– they make some payments, and from that point on, the order goes through the communications dashboard, to the restaurant’s dashboard, and it automatically contacts the driver,” Chaglasyan said. “Customers see everything is happening at the restaurant, and they could always message the restaurant if there is an issue, and vice versa.”

Instacart is now doing restaurant delivery with Uber

The lines between grocery delivery and restaurant delivery continue to blur with the new partnership announced between Uber Eats and Instacart. As first reported by NRN sister publication, Supermarket News, Instacart is adding a “Restaurants” tab to its app, giving its customers access to Uber Eats. 

Instacart+ loyalty members, who pay extra for free grocery delivery, will receive the same offer for restaurant delivery orders placed on Uber Eats. The partnership is not a merger, however, and Instacart delivery drivers will fulfill grocery orders, while Uber delivery drivers will fulfill restaurant orders.

While this partnership will help put new customers in front of Uber Eats and vice versa, a key strategic advantage to this collaboration is competition with DoorDash, which already offers grocery delivery, and has taken a majority of user share within the delivery app space.

Yelp adds more data analytics for restaurants

Yelp had already expanded its features to include front of house solutions for restaurants with the launch of Yelp Guest Manager. Now, those capabilities will be extended even more with the introduction of new features like table usage insights (featuring data on diner flow/time at tables), cover flow (for server flow optimization), party highlights (to create customized guest experiences), and shift notes (to centralize in-house communications between front- and back-of-house).

Other new features include improved wait time accuracy, and updated Yelp kiosk features to allow customers to check themselves in when they arrive at a restaurant. Like other tech vendors, Yelp is strengthening its portfolio to focus on data optimization and integration, powered by AI.  

Toast gets in on the digital marketing trend

Previously, we’ve written about the rise of digital marketing software, including updates from top vendors like BentoBox, Aro, and SpotOn. Now, Toast is joining the fray with the introduction of a digital storefront for website building and online ordering capabilities, as well as an automated marketing suite. Together, these tools work together to gather guest data from digital and POS orders, and use those to create automated marketing campaigns, loyalty programs, promo offers, and more.

Contact Joanna at [email protected]m



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The 25 Most Expensive Bourbons in the World (2024)


If there’s one spirit synonymous with American drinking culture, it’s bourbon — and that’s written into law. America’s native spirit must be produced in the States to officially qualify as bourbon, and while it doesn’t have to be produced in Kentucky by law, 95 percent of it is.

Bourbon is available at a range of price points, but the rarest and oldest bottles of the spirit could set you back by about $55,000. From near impossible-to-find grails like Old Rip Van Winkle to coveted bottles that just hit the market a few months ago, these are currently the most expensive bourbons according to Wine Searcher.

25. John E. Fitzgerald Very Special Reserve 20 Year Old Straight Bourbon Whiskey, Kentucky, USA

  • Average price: $6,493
  • ABV: 45%
  • Tasting Notes: Caramel, dusty cocoa, clove, red fruit, figs

24. A.H. Hirsch Reserve 16 Year Old Straight Bourbon Whiskey, Kentucky, USA

  • Average price: $7,145
  • ABV: 45.8%
  • Tasting Notes: Creamy vanilla, toffee, oak, baking spices

23. Black Maple Hill 16 Year Old Premium Small Batch Kentucky Straight Bourbon Whiskey, Kentucky, USA

  • Average price: $7,690
  • ABV: 47.5%
  • Tasting Notes: Nougat, honey, brown sugar, marzipan

22. Martin Mills 24 Year Old Kentucky Straight Bourbon Whiskey, Kentucky, USA

  • Average price: $7,725
  • ABV: 53.5
  • Tasting Notes: Dark fruit, wood, leather, honey, cinnamon, butterscotch, spice

21. W.L. Weller 19 Year Old Kentucky Straight Bourbon Whiskey, Kentucky, USA

  • Average price: $8,457
  • ABV: 45%
  • Tasting Notes: Oak, caramel, spice

20. Willett Family Estate Bottled Single-Barrel 18 Year Old Straight Bourbon Whiskey, Kentucky, USA

  • Average price: $8,748
  • ABV: 55.1%
  • Tasting Notes: Caramel, vanilla, oak, spice, dark chocolate

19. W.L. Weller Millennium Bourbon Whiskey, Kentucky, USA

  • Average price: $9,060
  • ABV: 49.5%
  • Tasting Notes: Caramel, vanilla, toasted oak, dried fruit

18. Colonel E.H. Taylor Warehouse C Tornado Surviving Straight Kentucky Bourbon Whiskey, Kentucky, USA

  • Average price: $9,731
  • ABV: 50%
  • Tasting Notes: Jam-like fruit, vanilla, touches of smoke, tobacco

17. Buffalo Trace Distillery The Sixth Millionth Barrel Kentucky Straight Bourbon Whiskey, Kentucky, USA

  • Average price: $9,873
  • ABV: 45%
  • Tasting Notes: Vanilla, toasted oak, cinnamon

16. Elmer T. Lee 90th Birthday Edition Single Barrel Sour Mash Bourbon Whiskey, Kentucky, USA

  • Average price: $9,858
  • ABV: $45
  • Tasting Notes: Rye spice, vanilla, fruit undertones

15. Michter’s 25 Year Old Single Barrel Bourbon Whiskey, USA

  • Average price: $10,126
  • ABV: 58.1%
  • Tasting Notes: Molasses, holiday spice, chocolate, smoke roasted nuts, dried fruit, melted butter, vanilla

14. A.H. Hirsch Finest Reserve 20 Year Old Straight Bourbon Whiskey, Kentucky, USA

  • Average price: $10,166
  • ABV: 45.8%
  • Tasting Notes: Caramel, orange peel, leather, slight pepper

13. Willett Family Estate Bottled Single-Barrel 16 Year Old Straight Bourbon Whiskey, Kentucky, USA

  • Average price: $10,193
  • ABV: 50.6%
  • Tasting Notes: Pine, eucalyptus, toffee apple

12. Eagle Rare Double Eagle Very Rare 20 Year Old Kentucky Straight Bourbon Whiskey, Kentucky, USA

  • Average price: $10,564
  • ABV: 45%
  • Tasting Notes: Vanilla, toasted oak, caramel

11. Brown Forman’s King of Kentucky Single Barrel 18 Year Old Kentucky Straight Bourbon Whiskey, Kentucky, USA

  • Average price: $11,143
  • ABV: 65.55%
  • Tasting Notes: Caramel, dark chocolate, honey, cinnamon, tobacco

10. Weller’s Antique Reserve 10 Year Old Straight Bourbon Whiskey, Kentucky, USA

For the most part, any existing bottles of Weller’s Antique Reserve were produced in the late ‘50s and early ‘60s at the Stitzel-Weller Distillery under the direction of Julian “Pappy” Van Winkle I. Any such bottle from that time is a true relic of bourbon history. 

  • Average price: $12,358
  • ABV: 55%
  • Parent Company: The Sazerac Company

9. Hirsch Reserve 15 Year Pot Still, Kentucky, USA

In 1974, a bounty of whiskey from a small distillery in Pennsylvania was sold off after it was decommissioned, and a large portion of the barrels were sent to Kentucky for further aging. 15 years later, Adolph Hirsch discovered the batch, and after realizing its incredible quality, he purchased roughly 400 barrels and bottled them under his own name. And so, the world got Hirsch Reserve 15 Year Pot Still, which is technically a Pennsylvania bourbon despite being aged and bottled in Kentucky.

  • Average price: $16,024
  • ABV: 47.8%
  • Tasting Notes: Toffee, oak, plum, vanilla

8. The Last Drop 1980 Buffalo Trace Kentucky Straight Bourbon Whisky, Kentucky, USA

Hailing from the Buffalo Trace Distillery in Frankfort, Ky., The Last Drop 1980 was distilled in — you guessed it — 1980 by then master distiller, Gary Gayheart. Years later, the recipe was uncovered by current master distiller Harlan Wheatley who then aged the spirit for about 20 years before releasing just 240 bottles for sale.

  • Average price: $16,209
  • ABV: 45%
  • Tasting Notes: Figs, dates, maraschino cherries, wood, leather, tobacco, toffee, gentle warming spice

7. Colonel E.H. Taylor Old Fashioned Sour Mash Kentucky Straight Bourbon Whiskey, Kentucky, USA

Colonel E.H. Taylor Old Fashioned Sour Mash was distilled in 2002 as an homage to Edmund Haynes Taylor Jr., who was widely known to have used the sour mash process in the 1800s when he was distilling. Meant to be a new aged bourbon serving as a replication of the historic technique, the grains used in each bottle were set aside to sour naturally to lower the pH prior to distilling.

  • Average price: $19,578
  • ABV: 50%
  • Tasting Notes: Fresh honey, leather

6. Old Rip Van Winkle Handmade Family Reserve 16 Year Old, Kentucky, USA

Originally casked in 1974, this whiskey is rumored to have originated at the Boone Distillery in Boone County, Ky. Two versions of it exist today: this expression that was bottled in 1990 at 16 years, and another bottled in 1991 at 17 years. Both iterations actually replicated Maker’s Mark iconic melted-wax stopper, which Van Winkle claims he got away with using due to the trademark only being registered in the U.S.

  • Average price: $19,986
  • ABV: 50.5%
  • Tasting Notes: Toffee, caramel, nutmeg, vanilla

5. Old Rip Van Winkle Pappy Van Winkle’s Family Reserve 17 Year Old Kentucky Straight Bourbon Whiskey, Kentucky, USA

This is the aforementioned 1991 release of Boone-distilled Van Winkle Reserve whiskey. Both releases were initially intended for the Japanese market, as Americans weren’t as keen on paying premium prices for aged bourbon at the time.

  • Average price: $22,664
  • ABV: 50.5%
  • Parent Company: Buffalo Trace

4. Michter’s Celebration Sour Mash Whiskey, Kentucky, USA

In the 1970s and 1980s, Sour Mash Whiskey was Michter’s top selling product. After being discontinued in 1989, the brand relaunched the product in 2012 as Michter’s Celebration Sour Mash. The whiskey was produced by Micher’s master distiller, Willie Pratt, who blended all of Michter’s best bourbon and ryes aged from young to 30 years old to create just 273 bottles of Michter’s Celebration. Every gold-etched bottle is waxed and sealed, and includes a hand-signed letter from Willie Pratt himself.

  • Average price: $22,950
  • ABV: 43%
  • Tasting Notes: Toasted brown sugar, spiced smoky fruit, candied cherries, honeyed vanilla

3. Old Rip Van Winkle Twisted Spoke 16 Year Old Kentucky Straight Bourbon Whiskey, Kentucky, USA

The label design on this bottle is admittedly a far cry from most Old Rip Van Winkle releases, but the quality of the liquid has cemented this bourbon’s status as one of the most sought-after bottles in the bourbon space. Released as a one-off in partnership with Chicago bar Twisted Spoke, this bottle contains 16-year-old Stitzel-Weller bourbon

  • Average price: $29,634
  • ABV: 52.5%
  • Tasting Notes: Oak, cinnamon, cherry, vanilla

2. Old Rip Van Winkle Pappy Van Winkle’s Family Selection 23 Year Old Kentucky Straight Bourbon Whiskey with Glasses and Decanter, Kentucky, USA

Distilled from a wheated bourbon recipe, Old Rip Van Winkle’s ‘Pappy Van Winkle’s Family Selection’ 23 Year Old set a record in December 2022 as the most expensive bottle ever sold at New York’s Sotheby’s auction house. The bottle, which sold for 17 times the presale estimate of $3,000 to $4,000, fetched an impressive $52,000. Originally released in 2008, each bottle of Pappy Van Winkle’s Family Selection 23 Year Old was sold encased in a luxe black velvet bag.

  • Average price: $34,358
  • ABV: 47.8%
  • Tasting Notes: Candy corn, vanilla, cherry, walnut, dark raspberry, oak

1. Old Rip Van Winkle 25 Year Old Kentucky Straight Bourbon Whiskey, Kentucky, USA

Launched in 2017, Old Rip Van Winkle 25 Year Old is one of the most sought-after whiskies in the world and was distilled in 1989 at the now closed Van Winkle family distillery in Shively, Ky. There, it was aged from 1989 until 2002 when it was relocated to the Buffalo Trace Distillery after they acquired the label. At Buffalo Trace, it rested in its original casks until 2014 before it was moved into stainless steel tanks to prevent further aging. Just 11 barrels were distilled — amounting to 710 bottles — all of which are packaged in handmade glass decanters packaged in wood from the original oak barrels.

  • Average price: $52,888
  • ABV: 50%
  • Tasting Notes: Predominant oak, sugar, caramel, vanilla



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Posted on Categories Alcohol

MSD Animal Health receives VMD approval for BOVILIS CRYPTIUM


First vaccine proven to protect calves against Cryptosporidium parvum from the start of colostrum feeding


20 August 2024


3 minute read

MSD Animal Health (a division of Merck & Co., Inc., Rahway, N.J., USA) has announced it has received Veterinary Medicines Directorate (VMD) approval for the first vaccine in Great Britain to protect cattle against the highly infectious parasite that causes cryptosporidiosis, one of the most significant gastrointestinal diseases in cattle

BOVILIS CRYPTIUM is indicated for the active immunisation of pregnant heifers and cows to raise antibodies in colostrum against Gp40 of Cryptosporidium parvum.

“MSD Animal Health is proud to offer this innovative vaccine – a new, science-driven way to combat the devastating parasite C. parvum, which impacts Europe and the rest of the world,” said Philippe Houffschmitt, DVM, MBA, associate vice president of the global ruminant business at MSD Animal Health.

“This novel vaccine offers preventive neonatal protection, which can help preserve cattle well-being from the earliest days of life, as well as help contribute to global food production and safety.”

According to Dr Kat Baxter-Smith, veterinary adviser with MSD Animal Health, C. parvum is the most common cause of infectious scour in the UK.

“Cryptosporidiosis is widespread on UK dairy and suckler cattle units and is prevalent throughout the year. The disease is mostly seen in calves 7-14 days of age, but can strike at anytime,” she said.

“Infection with the parasite causes blunting of the intestinal villi, reducing capacity for nutrient and water absorption. This has a significant impact on a calf’s future productivity. In a recent UK study 2 , cryptosporidiosis in the first 16 days of life significantly reduced weight gain over a six month period, with severe disease calves weighing 34 kg less on average than low disease calves. This equated to a £161 reduction in the calf sale price.”

Vaccinating pregnant heifers and cows with BOVILIS CRYPTIUM can provide protection for calves from birth at the start of colostrum feeding – when they are most vulnerable. Active immunisation raises antibodies in colostrum against C. parvum, which will help to reduce clinical signs (i.e. diarrhoea) when calves are fed this fortified colostrum.

The primary vaccination course is two doses (4 to 5 weeks apart, in the third trimester of pregnancy. To be completed at least 3 weeks before calving). Cattle that have had the primary vaccination course only need a single booster dose during subsequent pregnancies.

“The protection of calves depends on adequate ingestion of colostrum and transition milk from vaccinated cows. It is recommended that all calves are fed colostrum and transition milk during the first five days of life. At least three litres of colostrum should be fed within the first six hours after birth,” said Dr Baxter-Smith.

BOVILIS CRYPTIUM can be administered to cattle during late pregnancy at the same time as the BOVILIS ROTAVEC CORONA vaccine.

“BOVILIS ROTAVEC CORONA boosts antibodies in colostrum for other important infectious scour pathogens; rotavirus, coronavirus and both E.coli F5 (K99) and F41. Calves gain protection against these pathogens by drinking the fortified colostrum from their vaccinated mothers,” she added.

Detailed conditions for the use of BOVILIS CRYPTIUM are described in the Summary of Product Characteristics (SPC). Farmers interested in the new BOVILIS CRYPTIUM vaccine should contact their veterinary professional.





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Posted on Categories Dairy

Tyson launches new retail chicken products



SPRINGDALE, ARK. — Tyson Foods Inc. is creating a buzz with the retail introduction of honey-kissed chicken bites and three flavors of foodservice style chicken wings. The 1-lb frozen packages of Restaurant Style Crispy Wings are available in flavor profiles that include Rotisserie Seasoned, Garlic Parmesan and Caribbean Style. Tyson’s breaded Honey Chicken Bites are made from white meat chicken and breading that is infused with honey, capitalizing on the popularity of the flavor at retail and on foodservice menus.

“We’re thrilled to introduce Tyson Honey Chicken Bites and Restaurant Style Crispy Wings to consumers who want convenience without sacrificing flavor,” said Jessica Johnson, managing director at Tyson Foods.

Honey Chicken Bites, which feature 14 g of protein per serving, are available in a 24-oz package and can be prepared in under 25 minutes, either in the oven or using an air fryer.

The three new wing products were developed to mimic restaurant offerings and are fully cooked and rubbed with seasonings, featuring a crispy skin combined with tender chicken meat. Each 1-lb bag contains about 3.5 servings with 15 g of protein per serving. 

“These new offerings embody our commitment to innovation and quality, providing delicious options that cater to the diverse tastes and busy lifestyles of today’s consumer,” Johnson said.



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Department of Transportation Expands FLOW Initiative to Largest West Coast Container Ports


The U.S. Department of transportation announced on August 13th that the Port of Oakland and the Northwest Seaport Alliance, including the Port of Seatle and the Port of Tacoma, are now members on the Freight Logistics Optimization Works (FLOW) initiative. FLOW is a public-private partnership among industry and government to build a forward-looking, integrated view of supply chain conditions in the United States. This expands the FLOW initiative’s reach to the five largest container ports on the West Coast.

The Port of Oakland and the Northwest Seaport Alliance join the Port of Los Angeles and the Port of Long Beach as FLOW members. Collectively, they comprise roughly 95% of West Coast inbound container volume. With all major West Coast ports now FLOW members, ocean carriers, shippers, truckers, and railroads will be able to better plan for and predict capacity needs to keep cargo moving.



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FDA proposes second round of voluntary sodium reduction targets for industry



The Food and Drug Administration issued draft guidance on its second round of voluntary sodium reduction targets in packaged and prepared foods, the agency’s latest effort to address diet-related diseases connected with high sodium intake.

Average sodium intake for Americans over the age of 1 is about 3,400 milligrams a day, which exceeds the latest Dietary Guidelines for Americans recommendations. Excess sodium intake can raise blood pressure, which puts individuals at greater risk of heart disease and stroke, according to FDA. 

Efforts to cut overall sodium intake is part of the White House National Strategy on Hunger, Nutrition and Health to reduce diet-related diseases by 2030. 

The proposed targets announced Thursday build on the first sodium reduction goals issued in 2021, which groups were working to meet by April. After it’s finalized, Phase 2 would set a new industry goal to work toward for the following three years.

The draft guidance suggests sodium levels for 163 food categories that are commercially processed or prepared in restaurants and other food service establishments. 

More than 70% of total sodium intake is added during food manufacturing and commercial food preparation, according to the FDA. The targets included the second phase would support cutting sodium intake to about 2,750 milligrams per day, which is a 20% cut from intake prior to the 2021 targets. 

Phase 1 targets aimed to reduce sodium intake from 3,400 milligrams per day to 3,000.

FDA is taking comments on the proposed new targets until Nov. 14. 

FDA also released preliminary data on the first set of targets, comparing sodium levels from 2010 to 2022. It found that 40% of food categories had already met Phase 1 sodium targets, or were within 10% of meeting those goals. 

“Reducing sodium in the food supply has the potential to be one of the most important public health initiatives in a generation,” said Jim Jones, FDA deputy commissioner for human foods, in a release. “The early successes we’re seeing with sodium level reduction in certain foods is encouraging and indicative of the impact we believe our overall nutrition approach can have on the wellbeing of society.” 

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The greatest cuts in sodium were seen in the packaged food categories, with 60% of these items cutting sodium. Restaurant foods showed less progress, with 35% of those categories reducing sodium while 49% of the categories increased. 

In specific food categories, toddler and baby foods had the most progress with all categories decreasing sodium, with some manufacturers exceeding Phase 1 target reductions. This was followed by dairy products, cereals and meat and poultry categories. 

Additionally, as of 2022 manufacturers of some toddler and baby foods had exceeded Phase 1 target reductions. 

Fruit, vegetables and legumes demonstrated the smallest reductions in sodium among food categories. About 21% of those categories reduced sodium while 47% increased. 

FDA expects to have a more formal evaluation of Phase 1 progress when data from 2024 is available. 



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Observer Program Failing Australian Sheep



A report released by Australia’s Inspector-General of Animal Welfare and Live Animal Exports highlights ongoing and systemic failures within Australia’s Independent Observer program designed to provide independent reporting of animal welfare at sea.

The program was established after the 2017 death of over 2,400 sheep on the livestock carrier Awassi Express (now Anna Mara). The sheep died of heat stress, and in 2018, television footage aired from this and four other voyages widely undermined public confidence in the treatment of animals in the livestock export trade.

The Inspector-General’s report concludes that the Independent Observer Program, implemented in 2018, does not appear to provide acceptable levels of assurance regarding the health and welfare of livestock.

“This makes a mockery of any claim from live exporters that they’re effectively regulated,” said RSPCA Australia Chief Science Officer Dr Suzie Fowler.

RSPCA notes that available data demonstrates ongoing animal welfare issues including 80% of reports indicating sheep starving on board and at least 60% reporting heat stress.

From April 2018 to May 2023 observers were only present on 53 out of 172 live sheep export journeys.

“To quote the report, the fact that Independent Observers are not being deployed on most voyages that meet the criteria for a deployment is evidence that the program’s assurance objectives are not being met,” says Fowler.

She says the Independent Observer program is failing to provide that much-needed transparency. “For example, Independent Observer footage released under FOI this year from a voyage in 2018 showed several serious sheep welfare issues including indicators of severe heat stress — a very different picture to footage posted on social media by the live exporters at the time from the same voyage.

“Rather than being transparent about this and releasing the Independent Observer footage, the regulator and the live export industry fought tooth and nail to keep the footage secret. It was only after a lengthy battle that the RSPCA won access to the footage, six years later.

Australia has legislated for the phase out the live export of sheep by May 1, 2028, in favor of a chilled and boxed meat trade.



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Global study reveals ancient wheat hybridization that shaped agriculture and civilization


Bread has provided delicious doughy calories that have energized populations from some of the first ancient cities. Ten thousand years later, bread wheat helps to sustain a global population of 8.2 billion people.

But what’s considered the ‘rapid’ spread of this iconic crop has long remained a biological mystery.

“Our findings shed new light on an iconic event in our civilisation that created a new kind of agriculture and allowed humans to settle down and form societies,” said Prof Brande Wulff, a wheat researcher at KAUST (King Abdullah University of Science and Technology).

Prof Wulff is one of the 71 researchers from The Open Wild Wheat Consortium – a collaborative aimed at leveraging the genetic diversity of wild wheat species to improve cultivated wheat varieties – to unlock the secret behind bread wheat.

The birth of bread wheat

The researchers worked back to a chance hybridization that took place in the Fertile Crescent near the southern Capsian Sea between 8,000 and 11,000 years ago, which it claims sparked an agricultural revolution.

Bread wheat (Triticum aestivum)​ is a hybrid of three wild grasses​ – made up of three genomes (A, B and D) within a single complex plant. It was a wild grass called Tausch’s goatgrass (Aegilops tauschii) ​– an otherwise unremarkable weed – that provided the D-genome when it crossed with early cultivated pasta wheat.

The OWWC believes its cultivation subsequently dispersed across the globe ‘within a few hundred or maybe a few thousand years’, with farmers quick to adopt the dynamic new crop. (The new species also spawned a new era for bakers: being high in gluten, which creates a more elastic and airy dough for breadmaking.)

Pic: GettyImages/Grafissimo

But it’s that ‘rapid’ geographical advance that has puzzled wheat researchers.

Bread wheat doesn’t exist in the wild, and the hybridization event that introduced the D genome into the plant’s existing A and B genomes would have caused ‘a genetic bottleneck’. This refers to the significant reduction in genetic diversity of the new species compared to surrounding wild grasses.

Furthermore, wheat is an inbreeding species – meaning it self-pollinates – which suggests that bread wheat might struggle to thrive outside its original environment. So how did it become so widely cultivated?

Tracking the spread

Pic: GettyImages

To solve this conundrum, the OWWC researchers studied 493 unique accessions that spanned the entire geographical range of Ae. Tauschii – ​from northwestern Turkey to eastern China.

They then selected 46 accessions that reflected the species’ traits and genetic diversity to create a highly detailed genetic map (called a Pangenome) of Ae. tauschii.

Using this Pangenome, the group scanned 80,000 bread wheat landraces (locally adapted varieties) held by International Mazie and Wheat Improvement Center (CIMMYT) and also collected from around the world.

From this, the scientists figured out that around 75% of the bread wheat D-genome is derived from the lineage (L2) of Ae. tauschii​ that originates from the southern Caspian Sea. The remaining 25% is made up of lineages from other regions.

And it’s this 25% influx of genetic material that has defined the success of bread wheat.

“Without the genetic viability that this diversity brings, we would most likely not eat bread on the scale we do today,” said Prof Simon Krattinger, associate professor of Plant Science at KAUST.

“Otherwise, bread wheat today would be a regional crop – important to the Middle East – but I doubt that it would have become globally dominant without this plasticity that enabled bread wheat to adapt.”

An earlier study by the OWWC revealed the existence of a distinct lineage of Ae. Tauschii​ (known as L3 – the best-known gene for dough quality) from present day Georgia, about 500km from the Fertile Crescent.

Using the L3 Ae. Tauschii​ accessions, the researchers were able to track the hybridizations of bread wheat.

“The data beautifully supports a picture where bread wheat emerges in the southern Caspian, then with migration and agricultural expansion it reached Georgia, where gene flow and hybridizations with the peculiar, genetically distinct and geographically restricted L3 accessions resulted in the influx of new genetic material,” said Prof Krattinger.

“This is one of the novel aspects of our study and it confirms that using our new resources, we can trace the dynamics of these introgressions in bread wheat.”

Bread wheat of the future

Pic: GettyImages

In addition to solving this age-old biological mystery, the Ae. tauschii​ open source Pangenome and germplasm made available by the OWWC are already being used by researchers to discover new disease resistance genes that will protect wheat crops against threats like wheat rust. Breeders are also mining this wild grass species for climate-resilient genes that can be bred into elite wheat cultivars.

“This has been a wonderful collaborative effort by the OWWC, an international cross institute enterprise that has produced the best sequenced resource of a wild wheat relative in the world,” said Prof Wulff.

“Wild relatives such as Aegilops tauschii​ offer amazing genetic diversity that breeders can exploit with the tools we have now created and which have not been exploited in landraces, there is so much more potential that is untapped.”

Study:

Origin and evolution of the bread wheat D genome.

Authors: Cavalet-Giorsa E, González-Muñoz A, Athiyannan N, et al.

Nature (2024). doi.org/10.1038/s41586-024-07808-z



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Former ‘Balmuccino’ Lip Balm Heads Sue Starbucks AgainDaily Coffee News by Roast Magazine


A Starbucks drink.

Representatives of a former Los Angeles company called Balmuccino are suing Starbucks for a third time, claiming that the coffee giant stole confidential product development details for coffee-themed lip balms.

Previous versions of the suit have been dismissed on procedural grounds, yet the Balmuccino lawyers continue to claim Starbucks poached private product details prior launching “The S’mores Frappuccino Sip Kit,” a line of Frappucino-themed lip balms, in 2019.

Incidentally, the 2019 Starbucks launch came just a week after Dunkin’ launched a lip balms designed to look and smell like its donut hole products, Munchkins.

The Balmuccino lawsuit, filed last week in a U.S. District Court (New York Southern District), repeats past claims regarding a 2017 meeting between the Balmuccino heads and former Starbucks executive in charge of product development.

The suit says the meeting was arranged by longtime former Starbucks CEO and President Howard Schultz and television personality and former Pennsylvania senate candidate Mehmet Öz, a.k.a. “Dr. Oz.” One of  Balmuccino’s managing members was Oz’s sister-in-law, according to the complaint.

Lip Balm. Stock photo.

The suit claims that the Starbucks representative “refused to enter into a Non-Disclosure Agreement, essentially promising that Starbucks could be trusted because Starbuck’s CEO had facilitated the meeting.”

The complaint notes that the Starbucks executive from the meeting left the company shortly thereafter.

“Then, in 2018, Balmuccino learned that Starbucks Research and Development personnel had contacted one of Balmuccino’s suppliers to create prototypes for Starbucks-branded lip balm-type products and lip balm cases, using specifications the potential manufacturer had received that matched those which Plaintiff had provided to Mr. Gelman during the Meeting,” the complaint states.

Starbucks has repeatedly stated that the claims in the previous Balmuccino lawsuits were without merit. “We look forward to presenting our case in court,” the company told DCN prior to the previous lawsuit being dismissed.


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