In the next wave of “health” advocates slamming MSG, this week customers are upset Chick-fil-A includes MSG in their fried chicken. MSG often gets a bad rep as a preservative, but it’s a sodium salt naturally occurring in the human body and in whole foods (like tomatoes, mushrooms and potatoes). MSG is a umami-packed flavor enhancer that can be made as a flavoring agent through a fermentation process. Award-winning fermentation chefs like David Chang of Momofuku and David Zilber of NOMA use MSG in their dishes. A Today show article busts some of the common myths around MSG.
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Oregon Public Broadcasting featured Southern Oregon’s fermented food pioneers in their latest segment. Kristen and Christopher Shockey moved to Applegate Valley years ago with hopes of getting their 40-acre homestead to pay for itself. They began selling sauerkraut “before it was cool.” OPB said: “They saw the process that makes sauerkraut, called fermentation, as a way to literally bottle and beauty and the landscape around them.” The Shockey’s started fermenting any and every vegetable their neighbors were growing in surplus. They wrote the book “Fermented Vegetables” in 2014, “helping to propel the fermentation wave that swept things like kimchi, kombucha and kefir into mass culinary consciousness,” OPB added. Today the Shockey’s are teaching fermentation classes and releasing another book.
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Put down the Gatorade, athletes — the best performance-enhancing substance is fermented food and drinks. An article in sports magazine STACK says athletes are overlooking fermented products for workout nutrition. Fermented products — like raw sauerkraut, kimchi, yogurt and kefir — heal the body with beneficial bacteria and combat gut imbalances. “The better our digestion, the better we utilize the food we are putting into our body, leading to even better improvements in our strength and health,” the article states. Though there is little research in the field, the article points to one study which found probiotics helped female college athletes improve body composition and deadlift performance.
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Craft brewers are catering to a new beer drinker: healthy, active lifestyle drinkers. Though craft brewers are thriving, it’s a smart adaption to add low calorie beers to their products. A study found 52 percent of beer drinkers want to reduce their alcohol consumption this year, the top reason being: “opting for healthier lifestyle.” Beer brands have often ignored the development of watery, light beers. But as millennials – who drove craft brewery growth – enter their 30s and focus on health and wellness, lower calorie beers are becoming an important part of breweries flavor lineup.
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Fermentation-based Impossible Foods — which makes a meat alternative with its own heme from yeast fermentation — is now a $2 billion company. The company behind the Impossible Burger raised an additional $300 million in funding, reflecting investor demand for meat alternatives. The meat-free burger cooks and tastes like meat — many consumers say they can’t tell the difference between Impossible Burger and ground beef. Impossible Foods partnered with Burger Kind earlier this year for the launch of the Impossible Whopper, a meatless burger that received rave reviews.
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Craft cheese sales lag behind craft beer sales, despite the similarities in the two industries. Craft beer sales in America totaled $27.6 billion in 2018, while craft cheese sales totaled $4 billion. Experts tell VinePair why cheese doesn’t keep up with beer’s growth: cheese’s short lifespan (less than two months), greater risk of cheese mishandling by a distributor during the supply chain and the high price of artisan cheese. What can a cheese brand do? Experts advise increasing social media promotion. Craft beer has thrived on social media because people love seeing the hops being picked, brewers experimenting near the fermentation tank and the beer displayed in glassware. Craft cheese brands don’t self promote the same creation process, like a goat that made the milk or a family that runs the dairy farm. Cheese brands could also benefit from better merchandising, experts say. Beer labels are constantly and creatively changed and updated, but cheese labels remain the same for years.
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Sour is taking over our taste buds. A New York Times Style Magazine article explores how sour flavor is “dominating our dining discourse.” The article lists fermenting, kombucha, sourdough, kimchi, drinking vinegar, cocktail shrubs and sour beer as evidence of sour’s ascent in American’s palates. Samin Nosrat, author of the book of cohost of the Netflix series both titled “Salt, Fat, Acid, Heat,” says acid is one of the building blocks of flavor and makes our mouth water. “...your body gets confused — maybe I want more?”
Read more (New York Times Style Magazine)