January 19, 2015

At the beginning of 2015 a new California law went into effect requiring chicken farmers to provide more living space for their hens. As of January 1, every egg sold in the state must have been laid by a bird with at least 116 square inches of room in its coop, an increase of 73 percent from the industry standard. Although the legislation is mandatory only for egg producers in California, chicken farmers across the country are quickly adapting to Continue reading

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January 7, 2015

For decades it seemed like nothing could stop McDonald’s march towards total fast food domination. By the time 2011 rolled around, the company was boasting eight consecutive years of same-store sales growth while also holding the title of top performing stock on the Dow for five years running. But just when everything seemed to be going right for the chain, the golden arches started to lose their shimmer. Changing consumer tastes and a rocky transition between CEOs are leading towards Continue reading

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November 2, 2014

Although it’s been more than six years since the start of the Great Recession, many in the restaurant industry have failed to adjust to the “new normal” created by the downturn. In fact, visits to U.S. restaurants have fallen by a staggering 1.3 billion since 2008. As American eateries become desperate for business, many have turned to gimmicky menu items to drum up interest. From Taco Bell’s Waffle Taco to the $100 “Never Ending Pasta Pass” at Olive Garden, restaurants Continue reading

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October 28, 2014

For more than 50 years, the Red Delicious has dominated the American apple market. But while no one can dispute the fruit’s famous color, many consumers have begun to take exception to the “Delicious” portion of its name. Even though the U.S. still produces 54 million bushels of Red Delicious annually, production of the fruit has dropped 40 percent since 2000 as demand for other varieties has increased.

The Red Delicious began its ascent way back in the 1870s when Continue reading

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October 15, 2014

 

mickeydsRussia’s aggression against Ukraine has been widely condemned by the international community. Besides strongly denouncing the nation’s actions, recent U.N. resolutions hit Vladimir Putin’s government with economic sanctions as well. The Kremlin responded to this punishment by banning the importation of food from the U.S., Canada, Australia, Norway and the European Union. Shortly after news of the ban broke, Russia also announced that it was closing down four McDonald’s locations in Moscow for “sanitary violations.”

For outsiders, the link Continue reading

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October 8, 2014

burgAs we mention in Chapter 3 of the textbook, culinary tastes can vary wildly all over the globe. Even the largest fast food chains step out of their comfort zones in order to cater to local flavors. For instance, KFC’s menu in China includes a traditional fried duck wrap, while Japan’s Pizza Hut outlets offer squid and sweet mayonnaise as toppings. But even these items pale in comparison to the latest unusual creation presented to Japanese consumers, this time courtesy Continue reading

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September 26, 2014

 

Although summer is fading, ice cream season remains in full swing for millions of sweet-toothed Americans. Last year consumers in the U.S. bought $13.7 billion worth of the dessert, an enormous number that doesn’t even include restaurant sales. And according to a recent study, 40 percent of Americans will eat ice cream in any given two-week period. Nevertheless, on the whole people consume a lot less of the cold stuff than they did 25 years ago. Back in 1989 Continue reading

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July 28, 2014

As people become more skeptical of the ways science intrudes on the content of their food, controversial products like genetically modified crops face increasing opposition. That’s bad news for AquaBounty Technologies, a company that has been producing genetically modified salmon for more than 20 years. Called the AquAdvantage, the fish reach market size in two years rather than three. In order to engineer the salmon, scientists combine the gene of a large Chinook salmon with a gene from a fast-growing Continue reading

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July 25, 2014

 

loliwareFor many entrepreneurs, the best ideas come around when you least expect it. That’s what happened to Chelsea Briganti and Leigh Ann Tucker after they graduated from New York’s Parsons The New School for Design in 2010. In an effort to expand their portfolios, the pair of young designers entered a number of product creation competitions. At one event centered on Jell-O, Briganti and Tucker designed an edible drinking glass using agar, a seaweed-based gelatin that is odorless and Continue reading

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July 23, 2014

On the surface, it might seem like bungee jumping and fine dining don’t have much in common. But at a company called Dinner in the Sky, elements of these two seemingly unrelated concepts are combined to create an incomparable dining experience.

The business began in 2007 when a European restaurant association hired marketer David Ghysels to put together a suspended aerial dinner for promotional purposes. Ghysels teamed up with bungee-jumping expert Stefan Kerkhofs to design an advanced high-wire table that Continue reading

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