INDUSTRY UPDATE
CONTINUED
Chain Features Naturally Raised Steak
Cornell Opens Food Safety Lab
A fast-food service chain with more than 500 US restaurants has introduced a Korean beef dish featuring naturally raised steak from animals never given antibiotics or hormones. Noodles & Company said its new Spicy Korean Beef Noodles dish includes a bed of ramen noodles topped with a sweet and spicy Korean-style Gochujang sauce, naturally raised steak, Napa and red cabbage, Asian sprouts and spinach. This new dish is available at all participating Noodles & Company locations nationwide.
Cornell University College of Agriculture and Life Sciences (CALS) has opened a new food safety lab through $250,000 in funding from Buffalo, NY-based Company Rich Products. The lab will research critical food safety and educate the next generation of food safety leaders to influence the food industry’s future and innovate in the safe production, handling, and distribution of the world’s food supply. The 1,396-square-foot lab on the Cornell campus houses molecular biology and classical microbiology technology, and processes and addresses food safety issues along the entire supply chain.
Schmacon Taking Off Schmacon, the beef version of bacon, was developed by a deli owner in Naperville, IL. Reportedly, the product is “delicious and different” than anything else in the market, and has abut half the calories and fat of bacon. Launched in 2015, the product comes from the underbelly of cattle, a cut that is typically used for ground beef. Although not available nationwide, it can be purchased online through the Schmaltz Deli website and in some grocery chains around the Midwest and in Texas.
114
SIMTALK
Veggie Burger With “Blood” Impossible Foods has introduced the Impossible Burger at a New York restaurant. The new type of plant-based burger has been five years in the making and includes bioengineered artificial “blood” to mimic ground beef taste and feel. This is the first time the Impossible Foods burger will be regularly featured on a restaurant menu. The founder of the corporation is a medical doctor, research scientist and former a professor at Stanford University. ST