Food marketing brings together the producer and the consumer. The marketing of even a single food product can be a complicated process involving many producers and companies. For example, fifty-six companies are involved in making one can of chicken noodle soup. These businesses include not only chicken and vegetable processors but also the companies that transport the ingredients and those who print labels and manufacture cans. The food marketing system is the largest direct and indirect non-government employer in the United States.
Carlo and Koilee just arrived in the big city for a vacation. Unfortunately, a dastardly hotel owner stole all their stuff! Even worse, he sold the hotel right out from under them to Papa, who’s converting it into an ice cream parlor. Team up with one of them or create your own custom avatar while you try to help them earn enough money to get back home in this simulation game.
Food safety depends on the safe preparation, handling, and storage of food. Food spoilage bacteria proliferate in the "Danger zone" temperature range from 40 to 140 °F (4 to 60 °C), food therefore should not be stored in this temperature range. Washing of hands and surfaces, especially when handling different meats, and keeping raw food separate from cooked food to avoid cross-contamination, are good practices in food preparation. Foods prepared on plastic cutting boards may be less likely to harbor bacteria than wooden ones. Washing and disinfecting cutting boards, especially after use with raw meat, poultry, or seafood, reduces the risk of contamination.
Health food is food marketed to provide human health effects beyond a normal healthy diet required for human nutrition. Foods marketed as health foods may be part of one or more categories, such as natural foods, organic foods, whole foods, vegetarian foods or dietary supplements. These products may be sold in health food stores or in the health food or organic sections of grocery stores.
Organic food is food produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming in general features practices that strive to cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in farming. In general, organic foods are also usually not processed using irradiation, industrial solvents or synthetic food additives.
“Natural foods” are often assumed to be foods that are not processed, or do not contain any food additives, or do not contain particular additives such as hormones, antibiotics, sweeteners, food colors, or flavorings that were not originally in the food. In fact, many people (63%) when surveyed showed a preference for products labeled "natural" compared to the unmarked counterparts, based on the common belief (86% of polled consumers) that the term "natural" indicated that the food does not contain any artificial ingredients. The terms are variously used and misused on labels and in advertisements.
Alcoholic drinks, including wine, are forbidden under most interpretations of Islamic law. In many Muslim countries, possession or consumption of alcoholic drinks carry legal penalties. Iran had previously had a thriving wine industry that disappeared after the Islamic Revolution in 1979. In Greater Persia, mey (Persian wine) was a central theme of poetry for more than a thousand years, long before the advent of Islam. Some Alevi sects–one of the two main branches of Islam in Turkey (the other being Sunni Islam)–use wine in their religious services.
Some traditional foods have geographical indications and traditional specialities in the European Union designations per European Union schemes of geographical indications and traditional specialties: Protected designation of origin (PDO), Protected geographical indication (PGI) and Traditional specialities guaranteed (TSG). These standards serve to promote and protect names of quality agricultural products and foodstuffs.
Wines from other fruits, such as apples and berries, are usually named after the fruit from which they are produced combined with the word "wine" (for example, apple wine and elderberry wine) and are generically called fruit wine or country wine (not to be confused with the French term vin de pays). Other than the grape varieties traditionally used for wine-making, most fruits naturally lack either sufficient fermentable sugars, relatively low acidity, yeast nutrients needed to promote or maintain fermentation, or a combination of these three characteristics. This is probably one of the main reasons why wine derived from grapes has historically been more prevalent by far than other types, and why specific types of fruit wine have generally been confined to regions in which the fruits were native or introduced for other reasons.
Cooking dairy products may reduce a protective effect against colon cancer. Researchers at the University of Toronto suggest that ingesting uncooked or unpasteurized dairy products (see also Raw milk) may reduce the risk of colorectal cancer. Mice and rats fed uncooked sucrose, casein, and beef tallow had one-third to one-fifth the incidence of microadenomas as the mice and rats fed the same ingredients cooked. This claim, however, is contentious. According to the Food and Drug Administration of the United States, health benefits claimed by raw milk advocates do not exist. "The small quantities of antibodies in milk are not absorbed in the human intestinal tract," says Barbara Ingham, PhD, associate professor and extension food scientist at the University of Wisconsin-Madison. "There is no scientific evidence that raw milk contains an anti-arthritis factor or that it enhances resistance to other diseases."
Wine cellars, or wine rooms, if they are above-ground, are places designed specifically for the storage and aging of wine. Fine restaurants and some private homes have wine cellars. In an active wine cellar, temperature and humidity are maintained by a climate-control system. Passive wine cellars are not climate-controlled, and so must be carefully located. Because wine is a natural, perishable food product, all types—including red, white, sparkling, and fortified—can spoil when exposed to heat, light, vibration or fluctuations in temperature and humidity. When properly stored, wines can maintain their quality and in some cases improve in aroma, flavor, and complexity as they age. Some wine experts contend that the optimal temperature for aging wine is 13 °C (55 °F), others 15 °C (59 °F).
In the western world, finger foods are often either appetizers (hors d'œuvres) or entree/main course items. Examples of these are miniature meat pies, sausage rolls, sausages on sticks, cheese and olives on sticks, chicken drumsticks or wings, spring rolls, miniature quiches, samosas, sandwiches, Merenda or other such based foods, such as pitas or items in buns, bhajjis, potato wedges, vol au vents, several other such small items and risotto balls (arancini). Other well-known foods that are generally eaten with the hands include hamburgers, pizza, Chips, hot dogs, fruit and bread.
Restaurants employ chefs to prepare the food, and waiters to serve customers at the table. The term restaurant comes from an old term for a restorative meat broth; this broth (or bouillon) was served in elegant outlets in Paris from the mid 18th century. These refined "restaurants" were a marked change from the usual basic eateries such as inns and taverns, and some had developed from early Parisian cafés, such as Café Procope, by first serving bouillon, then adding other cooked food to their menus.
Other drinks called "wine", such as barley wine and rice wine (e.g. sake), are made from starch-based materials and resemble beer more than traditional wine, while ginger wine is fortified with brandy. In these latter cases, the term "wine" refers to the similarity in alcohol content rather than to the production process. The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.
Every diet begins with watching what you eat. Counting calories is key whether you're maintaining a healthy weight or working to shed a few pounds. Fortunately, there's an easier way to go about the math than tracking down nutritional info and logging every bite: build a strong portfolio of delicious low-calorie meals and let it do the work for you. We'll get you started with this collection of 400-calorie dinner recipes that are short on calories but big on flavor. The only arithmetic you'll be responsible for is subtracting pounds.
Investment in fine wine has attracted those who take advantage of their victims' relative ignorance of this wine market sector. Such wine fraudsters often profit by charging excessively high prices for off-vintage or lower-status wines from well-known wine regions, while claiming that they are offering a sound investment unaffected by economic cycles. As with any investment, thorough research is essential to making an informed decision.
Saltiness is the taste of alkali metal ions such as sodium and potassium. It is found in almost every food in low to moderate proportions to enhance flavor, although to eat pure salt is regarded as highly unpleasant. There are many different types of salt, with each having a different degree of saltiness, including sea salt, fleur de sel, kosher salt, mined salt, and grey salt. Other than enhancing flavor, its significance is that the body needs and maintains a delicate electrolyte balance, which is the kidney's function. Salt may be iodized, meaning iodine has been added to it, a necessary nutrient that promotes thyroid function. Some canned foods, notably soups or packaged broths, tend to be high in salt as a means of preserving the food longer. Historically salt has long been used as a meat preservative as salt promotes water excretion. Similarly, dried foods also promote food safety.
At the start of the 21st century, a two-tier structure has arisen, with a few international food processing giants controlling a wide range of well-known food brands. There also exists a wide array of small local or national food processing companies. Advanced technologies have also come to change food manufacture. Computer-based control systems, sophisticated processing and packaging methods, and logistics and distribution advances can enhance product quality, improve food safety, and reduce costs.
Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Corn (maize), wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide. Most of the grain that is produced worldwide is fed to livestock.