Gregory M. Glenn is in the USDA-ARS Bioproduct Chemistry and Engineering Research Unit. Celiac.com 09/29/2004 - Those lightweight, polystyrene containers that some restaurants give you for carrying home leftovers or take-out meals are known in the foodservice industry as clamshells. Their hinged-lid construction indeed resembles the architecture nature uses for clams, oysters, and other familiar bivalves.
Every year, billions of these clamshells and other foodservice containers made from petroleum-based foams end up in already overstuffed landfills. Slow to decompose, they become yet another environmental burden.
But the containers, along with other disposable foodservice items such as plates, bowls, and cups, can also be manufactured with biodegradable ingredients.
Celiac.com 01/03/2009 - Recently on a gluten-free forum, I found a post asking for advice on what to do after a woman had accidentally consumed a large amount of gluten. After unknowingly eating from her daughter’s takeout box, the woman had realized her mistake and was simply devastated to have broken her diet and subjected herself to the old, too-familiar symptoms that were on their way.
It was interesting reading the various responses, which resulted in a debate over whether or not to induce vomiting, drink pineapple juice, take enzymes or engage in a certain illegal activity. In all the debate, the woman eventually disappeared off the forum, which probably meant that she took some action or another, though I never heard the final result.
This whole subject inspired some res...
Celiac.com 01/03/2011 - Thanks to motivated food staff, students at the University of Connecticut will now be able to enjoy gluten-free menus in all of their dining halls, convenience stores and in the food courts.
To better serve those students who suffer from celiac disease or are gluten-intolerant, the students have teamed with dining director Dennis Pierce and culinary development manager Robert Landlophi, to transform UConn’s menus.
An estimated 75-100 students on a meal plan have celiac disease.
The social and medical challenges and stigmas that can follow sufferers of celiac disease make it difficult to eat outside the home, particularly in a college dining hall.
Medical advances in recent years have allowed for doctors better diagnose patients leading to a spike i...
Celiac.com 09/23/2011 - In what looks to be a response to a surge in the demand for gluten-free dining experiences, hotel chains such as Fairmont Hotels & Resorts, Omni Hotels & Resorts and Ritz-Carlton Hotels are adjusting their menus and their kitchens to properly accommodate gluten-free guests.
Recent projections by industry tracker, Packaged Facts, suggest that gluten-free products will top $5 billion worldwide by 2015. Many savvy hoteliers see that trend to be influencing consumer expectation, and are attempting to position themselves for the future.
Smart hoteliers and restaurateurs will also embrace the fact that reaping the benefits of the burgeoning demand for gluten-free eating means more than just serving gluten-free food. It means providing a complete,...
The latest news comes from the University of Wisconsin, where the Net Nutrition program enables students with food allergies to more easily navigate the cafeteria.
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