5 @ 5: Fertilizer runoff poisons the poor | Vinegar innovations


Fertilizer runoff disproportionately harms drinking water in low-income communities

A study by the Environmental Working Group found that nitrate pollution in tap water is more common in low-income communities and that nitrogen contamination is closely linked to large-scale animal production. scale, as the tons of nitrogen-rich manure produced by animal feed operations are used as fertilizer in cultivated fields. The federal standard for nitrate in drinking water has been 10 parts per million since 1992, but more recent research suggests that even nitrate levels well below 10 ppm can increase the risk of adverse health effects. The Counter provides a Big Ag case story that has become all too common.

When did the vinegar get so fresh?

Vinegars from around the world have never been so prevalent on grocery store shelves. One of the reasons for this boom is the increased interest in fermentation by chefs and home cooks, fueled by pandemic-era cooking, indicating that the artisanal vinegar industry in North America is failing to do so. that start to bloom. Customers who spent money in restaurants shifted their budgets to invest in better quality ingredients for home cooking, and the versatile and stable nature of vinegar was perfectly suited, sparking an unprecedented demand for hot foods. Learn more about Eater.

What future for food delivery applications?

Food delivery companies are trying to differentiate their business by integrating across the entire supply chain to sell consumers not just a delivery service, but a delivered product itself. For example, DoorDash is opening its own brick-and-mortar DashMart stores to sell groceries and other products you find in a convenience store, while Kroger is partnering with Kitchen United to host Ghost Kitchens compatible with the. third party delivery. Partnerships with other businesses, such as grocery stores, are also a way to differentiate yourself from food delivery apps. However, they are still not cost effective overall. The Food Institute has the scoop.

Compound Foods raises $ 4.5 million to make synthetic coffee

Coffee without beans? No problem. The alternative coffee start-up, Compound Foods, has just raised $ 4.5 million to bring such a product to the masses. The Spoon writes that Compound Foods uses sustainable ingredients (and far less than the 140 liters of water needed to grow a normal cup of coffee) in their synthetic biology process to create the alternative coffee product. And while you might think naturally inclined consumers would be hesitant about so-called “synbio” coffee, the data shows they’re likely to embrace it with open arms.

Chemists use new hack to invent better chocolate

Chocolate has become a bit more sustainable. An article published this week in the journal Nature Communication, Marangoni and his colleagues found a way to achieve perfectly tempered chocolate every time by adding a simple ingredient: cocoa butter. Since tempering is a very energy intensive process, simplifying the process reduces the energy requirements for industrial tempering of chocolate and thus reduces its carbon footprint. “Businesses will benefit the most, but it also opens up possibilities for us for small operations and the home chocolate maker to produce well-tempered chocolate without the need for a tempering unit or complex tempering regimes,” said L lead author of the study at Inverse.


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