Yesterdays, 1982

1982 Menu from Yesterdays Food and Drink tavern, 269 Commercial Street. Photograph of Yesterdays tavern taken in 1979 can be seen at this link.https://digitalcommons.portlandlibrary.com/menus/1065/thumbnail.jp

The illusion of choice: an exploratory study looking at the top 10 food companies in Australia and their brand connections

© 2018 The Authors. Objective: To identify the brands owned by each of the 10 top grossing food companies operating in Australia and visually represent them on an infographic. Methods: Desktop research was conducted to determine Australia's 10 largest food companies based on revenue. Brand ownership for each of the companies was traced through financial records and company publications. This information was then visually documented in the form of an infographic ‘food web’ to clearly illustrate company and brand ownership. Results: Fonterra, Coca-Cola Amatil, Lion, Murray Goulburn, George Weston Foods, Wilmar, Nestle, Mondelez, Parmalat and Asahi were determined as the top 10 food companies operating in Australia. The food web illustrated that brand ownership ranged from 75 (Nestle) to four (Fonterra) brands per company. Conclusions: The food web illustrates the dominance of each of these major companies within Australia and shows how their diverse brand ownership limits consumer choice. Implications for public health: This study expands on current knowledge and further defines the breadth of market influence that the top 10 food companies have within the Australian food context, and how they use their brand power to create an illusion of choice for consumers. The food web will assist in promoting transparency of brand ownership in the Australian food market, therefore allowing consumers to make an informed decision about the food they purchase, and will allow community and other organisations to make an informed decision about which companies they form partnerships with

Changes in free amino acid concentration in rye grain in response to nitrogen and sulfur availability, and expression analysis of genes involved in asparagine metabolism

Free asparagine plays a central role in nitrogen storage and transport in many plant species due to its relatively high ratio of nitrogen to carbon. However, it is also a precursor for acrylamide, a Class 2a carcinogen that forms during high-temperature processing and cooking. The concentration of free asparagine was shown to increase by approximately 70% in rye grain in response to severe sulfur deficiency (F-test, p = 0.004), while the concentration of both free asparagine and free glutamine increased (by almost threefold and approximately 62%, respectively) in response to nitrogen application (F-test, p < 0.001 for free asparagine; p = 0.004 for free glutamine). There were also effects of nutrient supply on other free amino acids: The concentration of free proline, for example, showed a significant (F-test, p = 0.019) effect of nitrogen interacting with sulfur, with the highest concentration occurring when the plants were deprived of both nitrogen and sulfur. Polymerase chain reaction products for several genes involved in asparagine metabolism and its regulation were amplified from rye grain cDNA. These genes were asparagine synthetase-1 (ScASN1), glutamine synthetase-1 (ScGS1), potassium-dependent asparaginase (ScASP), aspartate kinase (ScASK), and general control non-derepressible-2 (ScGCN2). The expression of these genes and of a previously described sucrose non-fermenting-1-related protein kinase-1 gene (ScSnRK1) was analyzed in flag leaf and developing grain in response to nitrogen and sulfur supply, revealing a significant (F-test, p < 0.05) effect of nitrogen supply on ScGS1 expression in the grain at 21 days post-anthesis. There was also evidence of an effect of sulfur deficiency on ScASN1 gene expression. However, although this effect was large (almost 10-fold) it was only marginally statistically significant (F-test, 0.05 < p < 0.10). The study reinforced the conclusion that nutrient availability can have a profound impact on the concentrations of different free amino acids, something that is often overlooked by plant physiologists but which has important implications for flavor, color, and aroma development during cooking and processing, as well as the production of undesirable contaminants such as acrylamide

Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation

Acrylamide is produced from free asparagine and reducing sugars during high-temperature cooking and food processing, and potato products are major contributors to dietary acrylamide intake. The present study analysed twenty varieties of potatoes grown at two sites (Doncaster and Woburn) in the United Kingdom to assess the effect of location of cultivation on acrylamide-forming potential. Analysis of variance revealed a full site by variety nested within type (French fry, boiling and crisping) by storage interaction for acrylamide (p < 0.003, F-test), reducing sugars and total sugars (p < 0.001, F-test). There was much greater free asparagine in potatoes grown at the Doncaster site compared with the Woburn site. Modelling of the relationship between the ratio of free asparagine to reducing sugars and the levels of acrylamide identified a value of 2.257 ± 0.149 as the tipping point in the ratio below which free asparagine concentration could affect acrylamide formation

Reducing the acrylamide-forming potential of wheat

Acrylamide is a Class 2a carcinogen that was discovered in a variety of popular foods, including baked cereal products, in 2002. The predominant route for its formation is from free asparagine and reducing sugars in the Maillard reaction, with free asparagine concentration being the main determinant of acrylamide-forming potential in cereal products. The European Commission set indicative levels for acrylamide in food in 2011 and 2013, and is currently reviewing its options for further measures. Agronomic and genetic approaches to reducing the acrylamide-forming potential of wheat include the evaluation of existing varieties for low asparagine accumulation in the grain, ensuring adequate sulfur fertilization in relation to nitrogen supply, developing an understanding of the genetic control of asparagine metabolism, and identifying quantitative trait loci or molecular markers for low asparagine accumulation in the grain. Asparagine concentration in grain is affected by environmental factors (E), genetic factors (G), and interactions between the two (GxE). This paper reviews the continuing efforts being made to reduce the acrylamide-forming potential of wheat, and to increase awareness of the issue among wheat breeders, farmers, and the food industry

Effects of water availability on free amino acids, sugars, and acrylamide-forming potential in potato

Irrigation is used frequently in potato cultivation to maximize yield, but water availability may also affect the composition of the crop, with implications for processing properties and food safety. Five varieties of potatoes, including drought-tolerant and -sensitive types, which had been grown with and without irrigation, were analyzed to show the effect of water supply on concentrations of free asparagine, other free amino acids, and sugars and on the acrylamide-forming potential of the tubers. Two varieties were also analyzed under more severe drought stress in a glasshouse. Water availability had profound effects on tuber free amino acid and sugar concentrations, and it was concluded that potato farmers should irrigate only if necessary to maintain the health and yield of the crop, because irrigation may increase the acrylamide-forming potential of potatoes. Even mild drought stress caused significant changes in composition, but these differed from those caused by more extreme drought stress. Free proline concentration, for example, increased in the field-grown potatoes of one variety from 7.02 mmol/kg with irrigation to 104.58 mmol/kg without irrigation, whereas free asparagine concentration was not affected significantly in the field but almost doubled from 132.03 to 242.26 mmol/kg in response to more severe drought stress in the glasshouse. Furthermore, the different genotypes were affected in dissimilar fashion by the same treatment, indicating that there is no single, unifying potato tuber drought stress response

Environmental sustainability assessment of ready-made baby foods: Meals, menus and diets

Although there is a growing body of literature on the environmental impacts of food, virtually none of the studies has addressed baby foods. Therefore, this work explored the life cycle environmental impacts of different ready-made baby foods, both at the level of individual meals and their combinations within a weekly menu. Twelve different meals were considered, based on baby food products available on the UK market, spanning breakfast, lunch and dessert. Menus following four different diets – omnivorous, vegetarian, pescatarian and dairy-free – were also evaluated. The results showed that, on average, lunch meals had the highest impacts and desserts the lowest. Breakfast has either intermediate (wet porridge) or low (dry porridge) impacts. Among the lunch meals, spaghetti Bolognese and salmon risotto had the highest impacts and among the desserts, strawberry, raspberry and banana as well as apple, pear and banana purees had the lowest. The key hotspots across the meals were raw materials and packaging. Meals with more meat and cream were found to have higher impacts. Manufacturing also played a significant role for global warming potential as well as depletion of fossil resources and the ozone layer due to the fossil fuels used in the process. When the impacts were analysed per mass of baby food consumed weekly, the dairy-free diet had higher impacts than the other three, but the difference among them was relatively small. The trends changed when nutritional value was taken into account, with the dairy-free diet exhibiting considerably higher impacts per unit of energy content. In that case, the pescatarian diet became the best option for most impacts. There was little difference between the omnivore and vegetarian diets. It is expected that these results will be of interest to baby food manufacturers and consumers, helping them to make more informed manufacturing and purchasing decisions

Role of fruit juice in achieving the 5-a-day recommendation for fruit and vegetable intake

Although there is strong evidence that consumption of fruit and vegetables is associatedwith a reduced rate of all-cause mortality, only a minority of the population consumes5 servings a day, and campaigns to increase intake have had limited success.This review examines whether encouraging the consumption of fruit juice might offera step toward the 5-a-day target. Reasons given for not consuming whole fruit involvepracticalities, inconvenience, and the effort required. Psychologically, what isimportant is not only basic information about health, but how individuals interprettheir ability to implement that information. It has been argued that fruit juice avoidsthe problems that commonly prevent fruit consumption and thus provides a practicalmeans of increasing intake and benefitting health through an approach with whichthe population can readily engage. Those arguing against consuming fruit juice emphasizethat it is a source of sugar lacking fiber, yet juice provides nutrients such asvitamin C, carotenoids, and polyphenols that offer health-related benefits. Actively encouragingthe daily consumption of fruit juice in public health policy could help populationsachieve the 5-a-day recommendation for fruit and vegetable intake