Stay Away from These 3 Trans-Fat Alternatives

Stay Away from These 3 Trans-Fat Alternatives

People like to eat pastries. They are a flavorful combination of flour, sugar, and fats. In generations past, pastries were prepared with either butter or lard. But these fats are at the same time too expensive and unhealthy. They are … Continue reading

Posted in Nutrition Label Analysis | 17 Replies
A Lesson in Marketing: Special K “Real Butter Taste!” Popcorn Chips

A Lesson in Marketing: Special K “Real Butter Taste!” Popcorn Chips

Special K, the brand identified most with cereal for women on a diet, has long ago expanded into additional realms of processed food. We recently noticed a popcorn chip product from Special K right by the checkout counter. The “Real … Continue reading

Posted in Nutrition Label Analysis | 2 Replies
Are Keebler’s Simply Made Cookies as Simple as Advertised?

Are Keebler’s Simply Made Cookies as Simple as Advertised?

Keebler, a cookie brand owned by Kellogg’s, is not known for its high quality products. It’s a strong brand, with dozens of products to offer, but most rate very low on Fooducate. A new line of cookies introduced by the … Continue reading

Posted in Nutrition Label Analysis | 32 Replies
Here’s What You Need to Know about Oils and their Smoke Point

Here’s What You Need to Know about Oils and their Smoke Point

There is no shortage of fats to chose from when shopping at the supermarket. They come either in liquid form (oil) or solid (lard, butter, margarine). There are various ways to classify oils and fats, such as animal or plant … Continue reading

Posted in Nutrition Label Analysis | 18 Replies
Butter Meets Bacteria: Ilios Greek Yogurt Butter

Butter Meets Bacteria: Ilios Greek Yogurt Butter

This is a guest blog post by Carol Harvey, Director of food/nutrition labeling and product development at Palate Works. Apparently, Greek yogurt is the new oat bran/pomegranate/acai/quinoa/take-your-pick. It has almost conquered the yogurt market, despite being simply a more concentrated version of … Continue reading

Posted in Nutrition Label Analysis | 1 Reply
Exclusive Posthumous Interview with Julia Child [100th Birthday Today]

Exclusive Posthumous Interview with Julia Child [100th Birthday Today]

Julia Child, who brought the love of high dining and French cooking to the masses here in America in the 1960′s, was born exactly 100 years ago. She is honored today by a Google Doodle, and by the culinary industry. … Continue reading

Posted in Food Thoughts | 1 Reply
Top 10 French Contributions to World Gastronomy (Happy Bastille Day!)

Top 10 French Contributions to World Gastronomy (Happy Bastille Day!)

July 14 marks Bastille Day, or French Independence Day. Joyeux Quatorze Juillet!! We appreciate French food culture so much, that we decided to list a few contributions the French have made to world gastronomy over the past 500 years. Get … Continue reading

Posted in Food Thoughts | 4 Replies
With Food, Simple is Always Good, Right?

With Food, Simple is Always Good, Right?

This is a guest blog post by Bruce Bradley Food companies are some of the savviest trend spotters around. They literally spend Hundreds of MILLIONS of dollars tracking and following trends. In fact, in some cases, they even help create … Continue reading

Posted in Nutrition Label Analysis | 15 Replies
12 Cheese Facts [Cheese Miniseries, Part 1/3]

12 Cheese Facts [Cheese Miniseries, Part 1/3]

 New here?  Get Fooducated with our iPhone or Android App!   Cow’s milk is an amazing liquid with many compounds that can be processed into endless products such as butter, yogurt, and cheese. But how does milk become cheese?  And what are curds, whey, and … Continue reading

Posted in Food Thoughts | 10 Replies
The Squash That You Need To Try

The Squash That You Need To Try

This is a guest post by Lisa Cain, PhD, a.k.a Snack-Girl Snack Girl must confess to a certain dislike of squash. The season is NOW and the fresh squash is rolling in around here so I am trying to change my … Continue reading

Posted in Healthy Recipes | 13 Replies