Recent studies show that nearly 25% of so-called Italian aged and hard cheese is neither. Of the more than $3 billion in total sales of hard cheese in the U.S., Food Quality & Safety reports a good share of that cheese is adulterated and non-compliant with the Code of Federal Regulation (CFR) for Parmesan, Romano and Asiago. More than a fifth of the cheese contains cheaper fillers that subvert the time-honored aging process with chemical treatments. Do your customers really care? Here are the surprising results of a recent survey among American consumers and hard Italian cheese:
- 95 %of respondents are concerned that adulterated products are masquerading as real in the marketplace.
- 78 % believe that companies making adulterated Italian cheeses should not be allowed to label them as “Parmesan” or “Romano.”
- 61% would no longer trust a company that is producing adulterated products and would no longer buy from them.
- 48 % went even further to say they would not trust any other product made by the same company.
- 75 % of those surveyed would be willing to pay anywhere from 10 percent to 25 percent more for real domestic Italian cheeses that are correctly labeled.
California Bans Antibiotics In Meat Production
Gov. Jerry Brown recently signed into law a ban of antibiotics to help promote growth in animals raised for food, The Wall Street Journal reports. The new regulation calls for a vet’s approval before antibiotics can be administered to sick animals. It is the strictest law to limit antibiotic use in livestock in the nation.
Chicago Cubs Fuel Restaurant Revenues
Now that the Cubs have powered their way into the National League playoffs, Chicago restaurants are humming, The Chicago Tribune reports. The team’s winning ways this season have brought smiles and historic sales to downtown restaurants and bars that are located near famed Wrigley Field. Those long-suffering eateries remember how stressful bad baseball years have been for their businesses, and those years have mounted up over the past century. Now even the wait staff follows the Cubs and comment how young their stars seem. “…it is going to be nice for the entire neighborhood for the next few years," Dave Tobey, general manager of Mia Francesca says as his restaurant fills to capacity. "Everyone's happy for the Cubs, even the Cardinals fans working here."
Restaurant Industry Comes To Aid Of South Carolinians
Hundreds of restaurants are serving free meals to thousands of South Carolinians displaced by recent flooding as well as the first responders helping them, The National Restaurant Association reports. In some areas, clean drinking water is in short supply, so the Greater Charleston Restaurant Association has made arrangements to donate and deliver clean water to restaurants in Columbia that don’t have any. According to the South Carolina Restaurant & Lodging Association, member restaurants have dropped everything to help their neighbors, the Association’s Katie Montgomery says.
Detecting Toxins In Shellfish
Food Quality & Safety reports that British and American researchers have developed a new and faster method to determine toxins in shellfish. The single-step lateral flow immunoassay, or test for us non-techie types, is designed to detect okadaic acid (OA) and dinophysis toxins (DTXs), which cause a number of severe symptoms from nausea and stomach pain to vomiting, diarrhea, headaches, chills, and fever. According to food safety authorities, the latest outbreak occurred of the toxins in August of this year when Irish officials recalled fresh mussel harvests off the coast of Cork.
College Dining Invites Local Community For Brunch
Mississippi State University recently launched an all-you-can-eat Sunday brunch, open to students, faculty, and the community. Serving a variety of foods on the all-day menu, MSU is seeing an average of 600 customers every Sunday who are happy to fork over the $8.00 cover. University officials believe the new service will expand rapidly once word spreads across campus and the community of the low cost solution to Sunday morning eats.
California Extends Protections To Franchisees
Gov. Jerry Brown recently signed into law a new regulation that extends added protections to franchisees, The Nation’s Restaurant News reports. The new legislation allows franchisees double the amount of time to correct various infractions that may be in the franchise agreement. In addition, franchisors need to buy back the business at the price paid for the business minus “depreciation, all inventory, supplies, equipment, fixtures, and furnishings purchased or paid for under the terms of the franchise agreement,” NRN says. Finally, the new law allows franchisees to transfer or sell the business to qualified parties upon the approval of a new or renewed franchise.
Harvard Grows Own Tomatoes
Restaurants and growers take note: Harvard University collaborated with local producers to create a yearlong supply of special marinara sauce for the Ivy League eaters, Food Management reports. What is so special about the tomato sauce? It is low on sugar, sodium, and other preservatives while making the most of a seasonal crop of some 120,000 tomatoes, Harvard Dining Services says. Okay foodservice people. If it is good enough for Harvard, the idea is good enough for all of us.
Gotham’s Best Restaurants
Love it or hate it, New York City offers some of the best dining in the world. The 2016 Zagat Guide to New York City ranks the best of the best, beginning with Le Bernardin, the Michelin Guide's coveted 3-star restaurant that finishes in first place for the seventh year in a row. French restaurant Bouley in Tribeca ranks second, followed by Daniel in the East 60s. Jean-Georges, another French-inspired eatery located in the West 60s, placed fourth. Rounding out the top five is Gotham Bar & Grill in Greenwich Village.