Foodservice
Top stories summarized by our editors
8/22/2017

ReGrained, a snack bar company that turns grains from the beer brewing process into high-protein, multigrain snack bars, is working to solve what owner Daniel Kurzrock calls the "world's dumbest problem" -- food waste. Other food startups are working toward the same goal by using leftover bread to produce new beer varieties.

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food waste, Daniel Kurzrock
8/22/2017

The American meal-kit industry has room to grow, but consumers want lower prices and the ability to avoid being locked into a recurring subscription service, according to the results of a poll by Fluent. About 43% of women and 25% of men are aware of meal kits, with Blue Apron, HelloFresh and Home Chef garnering the most name recognition.

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FoodNavigator
8/22/2017

Else Labs' automated cooker, which combines slow cooker technology with a smart dispenser system and app control, raised $1.8 million in a seed round. The system, called Oliver, is expected to come to market early next year.

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The Spoon
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Oliver
8/22/2017

Entocycle is using the larvae from black soldier flies to make animal feed, but also to help reduce food waste. The larvae can subsist on eating waste from various sources, including commercial kitchens and beer production, after which they can be turned into protein-based animal feed.

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TechCrunch
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food waste
8/22/2017

The Colorado Cottage Food Act, put in place in 2012 and amended last year, allows startups to sell foods that are prepared in venues other than commercial kitchens, including their homes. Select food producers fall under the law, and although they must complete a food safety course, they don't have to get licenses or face inspections.

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food safety
8/22/2017

Prime rib is a classic cut of meat that continues to stand for luxury as chefs put indulgent versions on the menu, whether its sliced English cut or bone-in king cut. At Beatrice Inn in New York, chef Angie Mar serves an anchovy- and rosemary-crusted prime rib roast with blackberry conserva.

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Bon Appetit online
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Angie Mar
8/22/2017

Radishes with butter and salt make for a simple snack or appetizer course, and offering a selection of compound butters can add extra flavor, Daniel Gritzer writes. Miso-soy, ginger-curry and herb compound butters made with butter and creme fraiche complement spicy, crunchy radishes, he writes.

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Serious Eats
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Daniel Gritzer
8/22/2017

Vinegar and other acidic ingredients break down the compound that gives beets their earthy flavor, making for a more balanced dish. Beets absorb liquids like a sponge, so the best method for a beet salad is to dress once after roasting and again before serving, chef Andrew Carmellini said.

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Andrew Carmellini
8/22/2017

Bacon jam is showing up on more menus as chefs use the sweet and savory mix of bacon, onions, vinegar and brown sugar to flavor a range of dishes. Mentions of the condiment on menus have climbed almost 400% in the last four years, according to Datassential.

8/22/2017

Bartenders across the country are challenging themselves by trying to increase the drinkability of cocktails that have garnered negative reputations, such as the amaretto sour and Midori sour, writes Robert Simonson. Mixologists are swapping out ingredients like corn syrup for fresh alternatives to offer patrons new takes on old, forgotten classics.

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Robert Simonson