All articles tagged with #food quality
Originally Published 1 day ago — by WMTW
A nonprofit called the New England Consumer Alliance, linked to the Center for Responsible Food Business, has spent at least $116,000 on anti-Hannaford advertising in Maine, raising concerns about ownership, prices, and food quality, but Hannaford denies the claims and emphasizes its commitment to animal welfare and quality standards.
Originally Published 3 months ago — by AOL.com
The article reviews the six worst grocery store hot dog brands based on consumer feedback, highlighting issues like poor ingredients, bland taste, and unappealing texture, with brands like Gwaltney Great Dogs, FUD Hot Dogs, Bar-S, Oscar Mayer, Ball Park, and Jennie-O receiving the most criticism.
Originally Published 5 months ago — by BuzzFeed
Jessica Biel sparked a debate by revealing she doesn't let her children eat McDonald's due to concerns about food quality, emphasizing her preference for 'fancy' restaurants, which some critics viewed as out of touch with economic realities and privilege.
Originally Published 5 months ago — by Yahoo Home
Oversized burger patties can lead to uneven cooking, structural disintegration, and an unbalanced eating experience, making them a potential red flag at burger joints. Properly sized and carefully prepared patties ensure better quality and consistency.
Originally Published 7 months ago — by Healthline
A new study emphasizes that the quality of food consumed is more important than just cutting carbs or fats for heart health. Eating whole, minimally processed, plant-based foods while limiting refined grains, sugars, and processed meats can significantly reduce the risk of coronary heart disease, highlighting the importance of dietary quality over macronutrient restriction.
Originally Published 1 year ago — by Hindustan Times
A report by the Access to Nutrition Initiative (ATNI) claims that multinational companies like Nestle, PepsiCo, and Unilever are selling lower quality food products in low-income countries such as India. These products reportedly score lower on a health rating system used in Australia and New Zealand, with an average score of 1.8 out of 5 in low-income countries compared to 2.3 in high-income countries. The report highlights concerns over the health impact of these products, particularly in countries with rising obesity rates.
Originally Published 1 year ago — by Tasting Table
Choosing the best canned crab meat involves understanding the different grades and their uses. Colossal lump crab meat is the most expensive and best for simple dishes to highlight its quality, while claw meat, though less visually appealing, is the most flavorful and suitable for seasoned dishes. Price and packaging also play significant roles in selection.
Originally Published 1 year ago — by WOODTV.com
Researchers at Michigan State University have discovered a gene that causes potatoes to convert starch into sugar in cold weather, leading to less healthy chips and fries. By identifying the specific gene responsible for this process, they have uncovered a way to switch it off, potentially leading to the development of CIS-resistant potato genes that could produce healthier potato products. This discovery could have significant implications for food quality and health worldwide.
Originally Published 2 years ago — by Mashed
Employees of KFC have revealed several menu items they wouldn't eat themselves, including the Chicken Pot Pies made with old chicken, BBQ sandwiches made from stale chicken, gravy made from a powder mix, mashed potatoes made from freeze-dried mash, Mac & Cheese that becomes dry and crunchy when overcooked, new Chicken Nuggets that are disliked by many, Famous Bowls with Chicken Nuggets instead of popcorn chicken, chicken from certain locations that may be unsafe, fries that are hit or miss depending on how they're cooked, and flour for chicken breading that is rarely changed. Despite these revelations, KFC remains popular among consumers.
Originally Published 2 years ago — by BuzzFeed
Redditors share the subtle details they judge restaurants on, including the size of the menu, treatment of solo diners, quality of French onion soup, presence of worthwhile desserts, preference for physical menus over QR codes, ability to cook eggs "over medium" perfectly, quality of bread, efficient food service, well-seasoned breakfast potatoes, attentive servers, generous meat portions in delis, homemade mayo, taste and presentation of water, quality of side salad, inclusion of sides with entrees, cleanliness of plants, ability to make simple dishes well, quality of beans in Tex-Mex restaurants, cleanliness of windowsills and chair rails, inclusivity for vegan options, presence of regular customers, cleanliness of trash area, absence of TVs, and use of Heinz ketchup.
Originally Published 2 years ago — by Vogue
A recent study comparing time-restricted eating (intermittent fasting) and calorie restriction for weight control found that while the intermittent fasting group consumed fewer calories, they lost less weight than the calorie-restricted group. However, an expert suggests that the study's focus on weight loss overlooked the importance of food quality and fiber intake. The expert argues that intermittent fasting, when combined with a diverse range of high-quality, fiber-rich, and low-sugar foods, can have beneficial effects on hormones and overall health. Prolonged calorie restriction can lead to hormonal imbalances, increased cravings, stress, and nutritional deficiencies. Intermittent fasting has been shown to benefit the gut microbiome, improve insulin resistance, and allow physiological processes to run more smoothly. To introduce intermittent fasting, it is recommended to start slowly, focus on nutrient-dense foods, and gradually increase plant diversity in the diet.
Originally Published 2 years ago — by SciTechDaily
A study by the University of California, Davis reveals that only 31% of avocado oil products tested were pure, while 36% were of advertised quality, with low-cost products more likely to be adulterated. Researchers aim to establish enforceable standards for avocado oil's purity and quality, and have identified chemical markers for more informed supplier selection, benefiting both consumers and fair producers in the industry.