Kit Kat Key Lime Pie Bars are Available for a Limited Time This Spring

Gina Salamone wrote . . . . . . . . .

A tropical breeze will soon be blowing into candy shelves across the country.

Give a warm welcome to the new Kit Kat Key Lime Pie bars, arriving in stores this spring for a limited time.

The sweets are of course inspired by the dessert made of Key lime juice, egg yolks, and sweetened condensed milk that’s topped with meringue and can be found throughout Florida, particularly in the Keys.

“While known for its crispy light wafers and chocolate coating, the Kit Kat brand has also switched up their iconic pairing to bring trendy flavors to fans still using that undeniable crisp and light wafer bar,” the company said in a statement.

“Kit Kat Key Lime Pie delivers an unexpected flavor twist of the Key Lime Pie cr 1/4 u00e8me with the crispy wafer layers to make it a delectable treat.”

The tropical-themed treats will be sold nationwide as 1.5-ounce standard bars for about $1.09.

Source: Yahoo!

“Cell-Cultured” is the Best Way to Describe Seafood Grown in a Lab, According to Key Industry Players

Jennifer Marston wrote . . . . . . . . .

The United States Food and Drug Administration (FDA) has published comments from key players in the cell-based seafood space around what to actual label the stuff when it is finally cleared for sale to consumers (h/t Food Navigator). Consensus is building around “cell-cultured” as the most effective descriptor.

The original call for comments was sent out towards the end of 2020, and yesterday was the cutoff date for responses. Among those who weighed in on the discussion were BlueNalu, Finless Foods, and Memphis Meats, all companies currently developing cell-cultured seafood or meat products.

The comments underscore the importance of choosing the right name for a food type that still strikes many average consumers as something out of science fiction. When plant-based meat arrived in grocery stores, the labeling battle was usually less about convincing consumers and more about doing battle with Big Meat over use of certain words. Cultured meat’s big challenge, for now, is trying to concisely but effectively explain the concept of “protein grown from animal cells in bioreactors” to consumers.

Whatever label is settled on will have to convey several things at once to consumers. It will have to make clear that the product is safe, that it is real meat (aka not vegan), but that it is different from traditional animal-based protein in terms of how it is produced (e.g., cell cultured versus wild caught). Based on the comments submitted to the FDA, labels for seafood should also factor in food transparency, adherence to food industry protocols (e.g., allergen alerts), and should not disparage traditional meat products.

Of the companies and individuals that responded to the FDA’s call for comments, the majority back the term “cell-cultured” when it comes to labeling seafood products. Meanwhile, the majority of commenters suggested a move away from terms like “clean meat” and lab-grown meat.”

Source: The Spoon

In Pictures: Desserts Around the World (4)

Gateáu Fondant au Chocolat, France

Gelato, Italy

Gulab Jamun, India

Japanese Cheesecake

Kashata, East Africa

Kifli, Hungary

Lots of Belly Fat at Menopause Could Boost Heart Risks

Denise Mann wrote . . . . . . . . .

If you are approaching menopause and you have some extra belly fat, new research suggests you might want to shed some inches now.

Women who carry weight around their midsection during menopause may be more likely to develop heart disease even if their overall weight remains the same, researchers report.

For every 20% increase in belly fat, the thickness of the carotid artery lining grew by 2%, according to their study. The carotid arteries carry blood to the head and neck, and carotid artery thickness is considered an early sign of heart disease.

The new findings held even after the researchers controlled for other heart disease risk factors such as weight and BMI, a measure of body fat based on height and weight.

Heart disease is the No. 1 killer of women in the United States, and it’s not necessarily your weight but where it goes that affects your heart disease risk, said study author Samar El Khoudary, an associate professor of epidemiology at the University of Pittsburgh Graduate School of Public Health.

Exactly what makes belly fat so dangerous is not fully understood yet. But “it has been shown that this fat is metabolically active and can secrete inflammatory markers that may raise risk for heart disease,” she explained.

The researchers measured fat surrounding the abdominal organs (visceral fat) with CT scans and the thickness of the internal carotid artery lining using ultrasounds in about 360 women from Pittsburgh and Chicago who participated in the Study of Women’s Health Across the Nation (SWAN) Heart study. Women in the study were about 51, which is the average age for entering menopause in the United States.

In addition to increases in carotid artery thickness associated with belly fat, the investigators found that visceral belly fat goes up with aging and that the rate of increase picks up at the time of the menopause.

Importantly, these changes may not be reflected by your weight or BMI, El Khoudary said.

“Two women can have the same BMI, but if one stores her weight in her abdomen and the other in her thighs, the woman who stores fat in her abdomen is at higher risk for heart disease, and that would be missed if we just focused on BMI,” she said.

You don’t need pricey CT imaging scans to measure belly fat either, El Khoudary said. Regularly tracking waist circumference with measuring tape can pick up increases in abdominal fat.

“Women need to be careful and monitor where fat storage changes occur as they transition to menopause,” she noted. It’s also important that women with more belly fat control other risk factors for heart disease such as high cholesterol, high blood pressure and insulin resistance, a precursor to diabetes, El Khoudary said.

More research is needed to see if certain diet, exercise or other lifestyle changes can reduce belly fat and carotid artery thickness as well as whether there is a clear cutoff point where waist circumference becomes a threat, El Khoudary said.

The study was published March 3 in the journal Menopause.

The findings should serve as a wake-up call for women approaching menopause, said Mercedes Carnethon, vice chair of preventive medicine at Northwestern University Feinberg School of Medicine in Chicago.

“It is important for women to know that their body composition is shifting with aging and that these changes start two years before menopause and continue with aging,” said Carnethon, who was not involved in the new study.

“Maintaining a healthy lifestyle and balanced diet to prevent overall weight gain may be one strategy to prevent these aging-associated shifts in body composition that can increase the risk of having a heart attack,” she said.

Source: HealthDay

Halibut with Fingerling Potatoes and Umami Sauce

Ingredients

1 pound fingerling potatoes, cubed
1 tablespoon extra-virgin olive oil
salt and freshly ground black pepper
1 pound Brussels sprouts, cut in quarters
4 (5- to 6-ounce) halibut steaks
1-1/2 teaspoons salt
2 tablespoons expeller-pressed canola oil
3 cups roasted mushrooms
2 tsp sambal oelek

Umami Sauce

1/4 cup apple cider vinegar
3 tablespoons tamari
1/4 cup water
1 cup nutritional yeast flakes
8 garlic cloves, mashed
1/2 cup extra-virgin olive oil
salt (optional)

Method

  1. To make the sauce, put the vinegar, tamari, water, yeast flakes, and garlic in a blender or food processor and blend until well combined. Remove the feed tube and, with the machine running, slowly drizzle in the olive oil. Blend well until the mixture becomes thick and emulsified, like mayonnaise. Adjust the seasoning with salt as needed. This makes 1-1/2 cups sauce.
  2. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
  3. Arrange the potato cubes on the prepared baking sheet and toss them with the olive oil, salt, and pepper. Roast for 25 minutes, or until tender when pierced with a knife. Remove from the oven and set aside. Preheat the oven to broil.
  4. Bring a large pot of water to a boil. Fill a large bowl with ice cubes and cold water.
  5. Plunge the quartered Brussels sprouts into the boiling water for 2 minutes. Using a slotted spoon, transfer them from the hot water to the ice bath for 3 minutes. The cold water allows the sprouts to keep their bright green color. Drain them in a colander.
  6. Pat the halibut steaks dry with a paper towel and season with the salt. Heat an ovenproof skillet large enough to hold the fish in a single layer over medium-high heat. When the pan is hot, heat 1 tablespoon of the canola oil until it shimmers. Put the fish in the hot pan and immediately place under the broiler. Cook until golden brown or to the preferred doneness, 8 to 10 minutes.
  7. Heat another skillet over medium-high heat. Add the remaining 1 tablespoon canola oil and heat until it shimmers, but do not let it smoke. Add the potatoes and cook until crisp.
  8. Stir in the roasted mushrooms, Brussels sprouts, and sambol oelek. Add 1 tablespoon water and cook until hot and the water evaporates.
  9. Add 2 tablespoons of the Umami Sauce and toss to coat.
  10. To serve, divide the potato-mushroom mixture among warmed plates. Top each with a piece of roasted halibut and drizzle on some of the remaining Umami Sauce. Serve with some Umami Sauce on the side. Pour the remaining sauce into an-air-tight jar and refrigerate for up to 2 weeks.

Makes 4 servings.

Source: True Food


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