Products such as soup bases, powdered and solid have been affected by the recall. We still can't be absolutely sure that all products have been identified as of today.

This is not so much as a article as it is a warning. Please keep yourselves informed as to what products are being recalled and what products you use. My place of business has currently had two different products recalled. As of today, no reports of illness has been reported, but the threat is out there.

The manufacturer of the affected product is Basic Food Flavors Inc in Las Vegas, Nevada. Only HVP manufactured by Basic Food Flavors is involved in this recall. The FDA conducted an investigation at the facility after a customer of Basic Food Flavors reported finding Salmonella in one production lot of HVP to the new FDA Reportable Food Registry.

FDA collected and analyzed samples at the facility and confirmed the presence of Salmonella Tennessee in the company’s processing equipment. The company is recalling all hydrolyzed vegetable protein in powder and paste form that it has produced since Sept. 17, 2009.

Acid-hydrolyzed vegetable protein, or HVP,is produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting dark coloured liquid contains, among other amino acids, glutamic acid, which consumers are more familiar with in the form of its sodium salt, monosodium glutamate, or MSG. It is used as a flavor enhancer in many processed foods.

For a complete list and continually updated check out this list. As of press time, there is already eight pages of products.

The study, Health-Related Costs from Foodborne Illness in the United States, was written by Dr. Robert L. Scharff, a former Food and Drug Administration (FDA) economist and current Ohio State University assistant professor in the department of consumer sciences. The study estimates that more than a quarter of these costs, an estimated $39 billion, are attributable to foodborne illnesses associated with fresh, canned and processed produce.

The FDA has announced that it will propose before the end of the year mandatory and enforceable safety standards for the growing, harvesting and packing of fresh produce. These will be the first nationwide safety standards for fresh fruits and vegetables.

"An up-to-date cost analysis of foodborne illnesses is critical for FDA officials and lawmakers to craft the most effective and efficient reforms," said Jim O'Hara, PSP director. "A decade ago, we spent more than $1.3 billion annually to try to reduce the burden of foodborne illness and today we are spending even more.  We need to make certain we are spending limited funds wisely and hitting our target of reducing sicknesses and deaths, and this study gives us a yardstick to measure our progress."

Produce (fresh, canned and processed) accounts for roughly 19,700,000 of the reported illnesses documented, at a cost of approximately $1,960 per case and $39 billion annually in economic losses. California, Texas, New York, Florida, Illinois and Pennsylvania were the states most impacted by foodborne illness cases related to produce.

In additional to national data, the report includes data at the state level.

"The contribution of this study is that it provides more complete estimates of the health-related cost of foodborne illness in the United States by summing both medical costs (hospital services, physician services, and drugs) and quality-of-life losses (deaths, pain, suffering, and functional disability) for each of the major pathogens associated with foodborne illness," said Dr. Scharff.  "This cost includes both expenses to the person made ill such as pain and suffering losses and costs to others in society such as outlays by insurance companies that pay medical expenses."

Scharff based his analysis on the economic principles currently used by FDA and U.S. Department of Agriculture (USDA) economists in their cost analyses. In addition, to account for uncertainty he utilized confidence intervals and sensitivity analysis.

The cost of foodborne illness is calculated on both an aggregate level and a pathogen-specific level.

Full Report

Report Summary

Editor Note: Make Our Food Safe, has an interactive map that has the annual health related costs broken down for each state.

"It is important for all individuals who suffer discomfort from the inability to digest lactose be given information about all sources of calcium, dairy and non-dairy, available to them, so individuals can develop a plan that meets not only their requirements for calcium, vitamin D, vitamin A, potassium, and magnesium, but also their cultural, religious, and ethical preferences without exceeding calorie, sugar, and saturated fat," highlighted Nancy Chapman, RD, MPH, Executive Director of the Soyfoods Association of North America.

For individuals who seek lactose-free, plant-based options to dairy products, the panel of experts point to calcium-fortified soy drinks (i.e., soymilk) and other soy products, among the non-dairy sources, found at www.mypyramid.gov.  For years, a diverse population that suffers bloating, abdominal pain, diarrhea, and flatulence related to their lactose intolerance have successfully obtained adequate amounts of calcium from calcium fortified soymilk, tofu, and soy yogurt.  These soyfoods provide high-quality protein equal to milk and egg protein without cholesterol, very little saturated fat, and reduced calories and sugar compared to dairy products.  Most fortified soymilks also have amounts of vitamin D and vitamin A equal to cow's milk and are excellent sources of potassium and magnesium.   The Nutrition Facts panel or product nutrition information online will provide the specific nutrient content of soymilk and other soy products, such as tofu and soy yogurt, that can be excellent sources of calcium.  It should be noted that soymilk and tofu are available to WIC participants and children receiving school lunches and breakfasts may request soymilk.

The NIH Consensus Development Conference on Lactose Intolerance and Health made it clear that lactose intolerance is the inability to digest significant amounts of lactose, a sugar found in milk and other dairy products, which results in specific symptoms.  The panel concluded that some individuals may have lactose malabsorption related to their lactase deficiency, which is diagnosed with a hydrogen breath test, but don't show symptoms.

Tumours – Studies have suggested that olive oil can fight against certain malignant tumours in the breast, prostrate, endometrium and the digestive tract.

Blood Pressure – The addition of olive oil to a diet has the effect of lowering blood pressure and, in the process, avoiding a large number of diseases.

Diabetes – Olive oil is the oil of choice for diabetics. It not only helps during the treatment of diabetes, but also helps to prevent or delay the onset of the disease by preventing insulin resistance and its possible harmful implications by raising HDL cholesterol, lowering triglycerides and ensuring better blood sugar level control and lower blood pressure.

Olive Groves in Victoria Nullamunjie olive groves are situated on the lower slopes of Mount Stawell on the banks of the Tambo River at Tongio. Tongio is the district between Swift’s Creek and Omeo in the mountains of eastern Victoria. The climate there is very similar to that of Tuscany with hot summers and cold winters so the varieties of olives chosen were those traditionally grown in Tuscany – Frantoio, Correggiola and Leccino, with the graceful Pendolino used as a cross-pollinator.

The first grove of 600 Correggiola trees was planted in 1998, with further groves of Correggiola, Frantoio and Leccino planted in subsequent years to a total, to date, of just over 3,000 trees. Nullamunjie is a true single estate olive oil, grown, pressed and bottled on the estate. The olives are taken fresh from the grove to the press and processed within hours of being plucked from the tree. Nullamunjie Extra Virgin Olive Oil is a robustly fruity oil with excellent complexity of flavours and length of pepper, and a beautiful herbaceous aroma. As with all olive oils classified as extra virgin, acidity levels are less than 0.8%. In the case of Nullamunjie extra virgin olive oil, they are considerably less, never having exceeded 0.2%. To know more about Nullamunjie and the oils offered by them, please visit their website at: www.nullamunjie.com.au.

Article written by: Matthew Dowd

(Mathew is a Chef by profession and is in the profession by more than 20 years. He loves to travel and blog on Cooking)

1. Turn Off. Turn off interior/exterior lights and cooking hoods when not in use. Install motion detectors in storerooms, offices and restrooms. Set lights on timers.

2. Fix Leaks. Repair leaky faucets and toilets. Stop air leaks by caulking and insulating around leaky windows and doors and installing energy curtains in freezer rooms.

3. Replace Lighting. Replace incandescents with longer-lasting compact-fluorescent light bulbs or LED lights. Replace traditional exit signs with LED exit lighting.

4. Reduce. Reuse. Recycle. Follow the three R's of sustainability. Reuse furniture and flooring. Recycle paper, plastics, glass and aluminum.

5. Unplug. When they're not in use, unplug computers, electronics, coffee machines, the POS system and any small appliances.

6. Use Less Water. Serve customers water upon request only. Run dishwashers and washing machines only when they are full. Install low-flow toilets, waterless urinals and tankless water heaters.

7. Train and Inform. Train employees on energy-saving procedures and on the importance of energy conservation and use. Tell customers about your energy-saving efforts.

8. Clean and Maintain. Clean equipment runs more efficiently. Regularly dust and clean appliances from top to bottom. Perform routine preventive maintenance on HVAC, plumbing, appliances and other major equipment.

9. Remodel or Build Green. Use low-VOC or no-VOC paints, recycled flooring and managed-forest wood. Install a reflective roof, sun lights and energy-efficient windows.

10. Look for the Energy-Star Label. Purchase appliances, electronics and other EPA-tested equipment that carries the Energy Star label.

There is also a PDF file you can print out here.

Though the ongoing economic recession put a check on the cheese consumption pattern across the world, more so importantly in the developing nations, the future outlook for global cheese market still remains bright with consumption of cheese projected to grow by more than 20% between 2008-2015. Purchasing decisions, being increasingly guided by price, cheaper yet healthy and wholesome foods are surfacing back into the spotlight. Consumers are additionally exhibiting shifting preferences from imported cheese brands to locally produced cheese. Post recession, the demand for organic cheese is slated to make a comeback, with manufacturers expected to expand their product offerings. Innovation and product diversification will be the most prominent market strategies for manufacturers and suppliers in the post recession period. The product mix is poised to change from traditional types of cheeses to new cheeses that suit the demand in developing dairy markets like China and India. The growing demand for dairy products that meet consumers changing diet and nutritional needs will result into strong growth for innovative and healthier cheese products, such as, lactose-free goat cheese products, and half-fat and reduced fat cheeses.

Europe and the United States lead the global cheese market, by consumption as stated by the new market research report on cheese market. However, with consumption levels for cheese in such developed markets nearing saturation, the focus of the global cheese industry now shifts towards emerging markets such as Asia-Pacific and Latin America. Cheese consumption in developed economies will be fraught by challenges, such as a matured market profile, limited growth in population, and most importantly the fast aging population, which account for lesser per capita consumption than younger generation. Therefore, any further development in cheese consumption within these markets is likely to be marginal and only associated with changes in form and type of dairy products consumed. Meanwhile, developing markets such as Asia, Latin America and the combined market of Middle East & Africa, are projected to display superior growth rates over the analysis period 2006-2015. Large population, and rising incomes in these nations will prove to be the major driving factors for exceptional growth in dairy consumption, and cheese is bound to feel the trickling down effect of the forecasted sanguine business conditions in the upstream dairy industry.

Key players operating in this market include Arla Foods, amba., Belaya Reka Holding, Bongrain, SA., Belgioioso Cheese, Inc., Crystal Farms Cabot Creamery Cooperative, Inc., Dairy Farmers of America, Inc., Derivados De Leche La Esmeralda, Dairy Crest Group, Plc., Fonterra Group Cooperative Limited, Fromageries Bel, SA., Groupe Danone, S.A., Great Lakes Cheese Company, Inc., Grupo Industrial Lala, S.A. de C.V., Kraft Foods, Inc., Land O' Lakes, Inc., Leprino Foods Company, Inc., Lactalis McLelland, Ltd., Meiji Dairies, Corp., North Downs Dairy Co, Ltd., Parmalat, S.p.A., Snow Brand Milk Products Co, LTD., Sancor Cooperativas Unidas Limitada, Saputo, Inc., Specialty Cheese Co, Inc., Tillamook County Creamery Association, Valio Ltd, Wyke Farms, Ltd., Wisconsin Cheese Group Inc.,

The report titled "Cheese: A Global Strategic Business Report" announced by Global Industry Analysts, Inc., provides a comprehensive review of market trends, product overview, product introductions/innovations, and recent industry activity. The study analyzes market data and analytics in terms of consumption (in '000 metric tons) for the United States, Canada, Japan, Europe, Asia-Pacific, Latin America and Rest of World.

Source: Global Industry Analysts Inc.

Mexicans are among the largest consumers of tortillas in the world as stated by the new market research report on tortillas. Corn Tortillas form the staple food of Mexicans and tortilla factories are found commonly everywhere including cities, towns and villages and at times a single street may house more than one tortilla factory.

Tortilla industry encompasses several small players serving local markets and a few large players serving the global markets. Even as consumption of tortillas is high in Mexico, there is virtually no competition in this market because products are mostly undifferentiated. There are about 60,000 tortillerías in Mexico, and Gruma is the only major supplier of corn flour in the market. In the US, the number of significantly larger tortillerías is higher than in Mexico, and hence competition is intense.

Key players dominating the US and Mexican markets include Gruma S.A.B. de C.V, Gruma Corporation, Mission Foods, Grupo Industrial Maseca, S.A.B. de C.V, Grupo Bimbo SA, Grupo Herdez SA de CV, Kellogg Company, Nabisco Inc., and Pepperidge Farm Inc. among others.

The report titled "Tortillas: A US and Mexican Market Report" announced by Global Industry Analysts, Inc., provides a comprehensive review of industry overview, key market trends, product overview, profiles of major players, and recent industry activity. The report analyzes market data and provides analytics in value sales for the US, and Mexico.

The analysis involved reviewing three studies on chocolate and stroke.

"More research is needed to determine whether chocolate truly lowers stroke risk, or whether healthier people are simply more likely to eat chocolate than others," said study author Sarah Sahib, BScCA, with McMaster University in Hamilton, Ontario, Canada. Sahib worked alongside Gustavo Saposnik, MD, MSc, where the study was completed at St. Michael's Hospital and the University of Toronto.

Chocolate is rich in antioxidants called flavonoids, which may have a protective effect against stroke, but more research is needed.

The first study found that 44,489 people who ate one serving of chocolate per week were 22 percent less likely to have a stroke than people who ate no chocolate. The second study found that 1,169 people who ate 50 grams of chocolate once a week were 46 percent less likely to die following a stroke than people who did not eat chocolate.

The researchers found only one additional relevant study in their search of all the available research. That study found no link between eating chocolate and risk of stroke or death.

The American Academy of Neurology, an association of more than 22,000 neurologists and neuroscience professionals, is dedicated to promoting the highest quality patient-centered neurologic care. A neurologist is a doctor with specialized training in diagnosing, treating and managing disorders of the brain and nervous system such as Parkinson's disease, ALS (Lou Gehrig's disease), dementia, West Nile virus, and ataxia. For more information about the American Academy of Neurology and the AAN Annual Meeting, visit http://www.aan.com/.

The success of both of his restaurants has brought numerous top and best chef honors to Chef Selby from local publications, as well as the opportunity to represent Denver at The James Beard House in 2005. He regularly contributes his time to a variety of local charities including the Liver Foundation, The Children’s Hospital’s Too Many Chefs in the Kitchen event, Taste of the Nation, Operation Front line and many others.

Chef Selby will be speaking about his experiences in the culinary industry, and create one of his mouth-watering masterpieces. The event is free and open to the public.

Full details below:
Jared S. Polis Auditorium, College of Business
1900 Olive, Denver, Colo.
Wednesday, Feb. 17, 2010
10 a.m. – 11:30 a.m.

In 2008, lawmakers passed a law forcing restaurants to disclose the source of all catfish served in the state, and this new bill is mainly intended to promote the local shrimping interests. But the state restaurant lobby opposes this move, saying that the supply of domestic shrimp is grossly outweighed by demand.