Chef's Stirrings eNewsletter, October 21, 2013

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Welcome to Chef's Stirrings, Chef Magazine's monthly news highlights of what's going on in the foodservice industry and chef world. For daily news and online exclusives, please visit Chef's Stirrings blog.
Chef Magazine is also available digitally. If you would like to view the 2013 September/October digital issue, please click HERE. Register HERE for free to receive Chef Digital directly to your inbox.
In this issue of Chef's Stirrings:
Got a news item? Send it to us for consideration.
Sincerely,
The Editors, Chef Magazine
3M Food Safety Launches 48-Hour Yeast and Mold Indicator Test
3M Food Safety announces the global launch of the 3M Petrifilm Rapid Yeast and Mold Count Plate, an indicator test that enables the detection of yeasts and molds in as little as 48 hours, faster than conventional agar methods. Expanding the 3M Petrifilm Plate technology that has become a worldwide standard for more than 25 years due to its reliability and simplicity, this new plate also offers food processors a simplified solution for inoculation along with an easy, consistent way to interpret and enumerate colonies.
Conventional agar testing methods for yeast and molds require a five to seven day incubation period, the longest waiting time of all microbial quality indicators. By incorporating a new innovative technology, the 3M Petrifilm Rapid Yeast and Mold Count Plate greatly reduces this delay, improving time-to-result, productivity gains, finished goods inventory and product shelf life.
“Yeast and mold indicator testing is extremely important for determining product freshness and quality, but the current testing process is so long that it can hold up a product’s release for several days,” said Mojdeh Poul, vice president and general manager, 3M Food Safety. “With the 3M Petrifilm Rapid Yeast and Mold Count Plate, we are changing all of that.”
The sample-ready system uses an easy three-step process: Inoculation, Incubation and Enumeration. With the reduced incubation time of as little as 48 hours along with the flexibility of incubation at 25° C or 28° C, food processors can benefit from an innovative solution that enables clearer, easier and faster than ever colony enumeration. The 3M Petrifilm Rapid Yeast and Mold Count Plate results in blue-colored yeast and mold colonies and contains technological enhancements that prevent colonies from spreading or overlapping, providing superior interpretation.
“Being able to clearly enumerate the colonies when there are large, overlapping molds was another important customer need we kept hearing about,” said Eric Amann, global marketing manager at 3M Food Safety. “Our researchers were able to significantly improve this attribute in addition to providing faster time-to-result with the plate.”
The technology has been rigorously tested to perform well on both low and high water activity foods, and will be especially useful for processors of grain, fruit and dairy products where yeast and mold control is particularly important. In addition to foods, the 3M Petrifilm Rapid Yeast and Mold Count Plate can also be used for air, swab or surface contact environmental testing. Food processors can obtain a quantitative assessment of both yeast and molds together, or as a separate count by visually differentiating between the two forms of fungi.
For more information, please visit 3M.com/foodsafety/RapidYeastAndMold.
NRA Seeks Equipment Manufacturers for 2014 Kitchen Innovations Awards
The National Restaurant Association is now accepting applications for the prestigious Kitchen Innovations Awards for 2014. Now celebrating its 10 year anniversary, the awards program recognizes and celebrates cutting-edge equipment and technology that specifically improve the back of the house and benefit foodservice operators. The most progressive, ground-breaking submissions will be featured in the popular Kitchen Innovations Pavilion at NRA Show 2014, to be held May 17-20 at Chicago’s McCormick Place.
“We are seeking new kitchen equipment and technology innovations that deliver the most significant benefits to operators," said Dan Bendall, Principal, FoodStrategy, Inc. and Kitchen Innovations Awards judge. "Our panel of judges believes continuous innovation is the life-blood of our industry growth and profitability. It’s our mission to evaluate the latest innovations and select those which are major advances in kitchen efficiency, quality, safety, conservation, integration with front of the house, and of course improving the work environment."
Award recipients will have the exclusive benefit of exhibiting in the interactive, centrally located Kitchen Innovations Pavilion on the exhibit floor. Throughout the four-day event, there are countless opportunities to interact with dealers, distributors, chain, multi-unit and independent operators, corporate decision-makers, press and bloggers during one-on-one, interactive demonstrations.
All applications are judged by an independent panel of industry who’s who, including Dan Bendall (Principal, FoodStrategy, Inc.), Martin Cowley (Senior Manager Design and Standards, Walt Disney Parks and Resorts), William Eaton (Chairman of the Board, Cini-Little International), Robert Forrester (Principal, Restaurant Industry Solutions), Foster F. Frable Jr. (Founding Partner, Clevenger Frable LaVallee), Jim Krueger, Jr. (Chief, Air Force F&B Research and Business Development), Aaron LaMotte (Director, Sodexo Performance Interiors), Robert Marshall (Vice President, U.S. Operations, McDonald's Corporation), and Kathleen H. Seelye (Managing Partner, Ricca Newmark Design).
The deadline to apply for the 2014 Kitchen Innovations Awards is December 6, 2013. To be considered, all equipment and technology innovations must be introduced within the 24 months prior to NRA Show 2014. Award recipients will be announced in February.
Visit Restaurant.org/Show/KI for more details on the KI program and to see a list of previous award recipients, or contact Eric Rude at 312-853-2525 or erude@restaurant.org.
Chilean Fruit Exporters Assesses Frost Impact 
Chile’s fresh fruit industry is currently assessing the impact of an unusual succession of frosts that has occurred in Chile, as well as other Southern Hemisphere countries since mid-September. Growers and technicians are urgently undertaking preliminary evaluations to assess the complete impact of the adverse climatic affects.
While occasional frosts are not uncommon, such a prolonged period of frost during such a concentrated time period is unprecedented in recent memory. Many fruit plantations, especially the early varieties, were in different early phonological stages, including the development of buds, flowers and new stems. It is expected that another 10-12 days of analysis will be required in order to arrive at an accurate assessment of the damage and reliable forecasts.
Chile’s fresh fruit growers and exporters are committed to providing the international fruit community with a clear and accurate perspective on the way the current fresh fruit season will progress. At this point, it is premature to offer an assessment of potential losses incurred by the industry, but it appears that the most affected crops are kiwifruit, plums, peaches, nectarines, almonds, nuts and cherries.
The Chilean Fruit Exporters Association (ASOEX) has presented to the Chilean Ministry of Agriculture and the Agricultural Commission of the Senate a series of proposals for immediate actions to address this issue. The document proposes a series of concrete actions designed to alleviate the impact on the growing sector as much as possible.
As always, the industry is committed to protecting the interests of our growers and exporters, and to ensuring that Chile’s loyal customers around the world continue to receive the highest quality fresh fruit in the volumes they require.
SCS Global Testing Services Launched as New Testing Arm of Food Certification Pioneer
SCS Global Services (SCS), a pioneer and industry leader in third-party auditing and certification of food quality and food safety claims, announced expanded laboratory capabilities and competitive pricing under its new testing arm, SCS Global Testing Services. The announcement was made at the 2013 Produce Marketing Association (PMA) Convention, taking place October 18-20 in New Orleans.
SCS has provided a wide range of testing and certification services for the food industry for three decades. With the launch of SCS Global Testing Services, SCS can offer even faster, more comprehensive laboratory services, all at competitive prices.
"Our seasoned professionals and chemists are well positioned to assist our customers based on decades of complex food testing experience, expert interpretation of results, and the design of custom research projects," said Dr. Stanley Rhodes, SCS president.
SCS Global Testing Services' full suite of food and agricultural product testing services help growers, packers, shippers, distributors and retailers achieve their product and process analytical and certification objectives. Lab testing and analytical services include:
  • Pesticide Residues 
  • Industrial Contaminants 
  • Microbiological Contaminants 
  • Nutrients and Antioxidants 
  • Facility/Environmental 
  • GMO 
  • Gluten Free 
  • Food Quality / Sensory Evaluations 
  • Additional Quality Related Services
"Analytical services are integral to our broad range of top-tier food safety and quality certifications," said Dr. Heidi Wright, SCS Manager of Food and Agriculture Testing Services. "With SCS Global Testing Services, our clients will now enjoy quicker turn-around times, lower pricing, and better service overall."
Among the certification programs that can take advantage of testing are:
  • Organic 
  • Pesticide Residue Free 
  • Maximum Residue Limit (MRL) compliance 
  • FDA Detention Clearance 
  • Nutrition Labeling 
  • FSMA Conformant 
  • Food Safety
Kaivac Receives Patent for OmniFlex Crossover Cleaning System
The OmniFlex system, which was introduced over two years ago and was one of the 2012 Kitchen Innovations Award recipients presented by the National Restaurant Association, allows users to customize a complete, cost-effective cleaning system to meet a variety of needs for virtually any task or surface in the building.
The foundation for the system is a trolley bucket that automatically dispenses fresh cleaning solution directly to floors as it is used. From here, other components can be added, turning the system into an AutoVac machine for floor care and a dispense-and-vac, spray-and-squeegee, or spray-and-vac system to clean several types of surfaces.
“The OmniFlex system is a very unique product and we knew that from the moment we developed it,” says Tom Morrison, vice president of marketing for Kaivac.
“Apparently the US Patent Office apparently agrees. We now look forward to developing new ways the system can be used to address even more end-customer [cleaning] needs.”
As might be expected by being a recipient of the National Restaurant Association’s Innovation Award, the OmniFlex system has found a niche in the foodservice and food service industries.
“A number of other industries and facility types are also starting to appreciate the features and benefits of this cleaning system,” concludes Morrison.
Visit Kaivac on Facebook HERE.
Chef Michel Richard Creates Garden Café Français 
Inspired by Charles Marville: Photographer of Paris, award-winning Chef Michel Richard is transforming the menu of the Gallery's Garden Café with classic French dishes. Chef Richard is chef and owner of Central Michel Richard in Washington, DC. The exhibition is on view in the West Building through January 5, 2014.
The new Garden Café Français menu, available October 21, is presented in partnership with Restaurant Associates and Executive Chef Pierre Cummings at the National Gallery of Art.
Chef Richard’s buffet incorporates a variety of traditional French dishes featuring hearty seasonal ingredients, including rustic baguette; a salad with Lola Rosa greens, toasted almonds, garlic croutons, and champagne vinaigrette; tomato quiche; duck confit with red beet potato puree; bouillabaisse; carrot ribbon salad; and rich chocolate mousse for dessert. Recipe cards for selected dishes are offered to guests free of charge. White, red, and sparkling wines from French vineyards, as well as beer from France, complement the menu. Non-alcoholic beverage offerings include juice, soda, bottled water, coffee, espresso, and tea.
For more information about the Gallery and its restaurants, visit nga.gov/dining.
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Chef's Stirring Newsletter June 17, 2013

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Welcome to Chef's Stirrings, Chef Magazine's monthly news highlights of what's going on in the foodservice industry and chef world. For daily news and online exclusives, please visit Chef's Stirrings blog.

Chef Magazine is also available digitally. If you would like to view the 2013 May/June digital issue, please click here. Register here for free to receive Chef Digital directly to your inbox.


In this issue of Chef's Stirrings:
Got a news item? Send it to us for consideration.
Sincerely,
The Editors, Chef Magazine

The 94th annual National Restaurant Association Restaurant, Hotel-Motel Show and 6th annual International Wine, Spirits & Beer Event (IWSB), recently held at Chicago's McCormick Place on May 18-21, posted positive growth in both attendee and exhibitor numbers. As the most comprehensive trade show for the foodservice industry, NRA Show 2013 addressed the issues that mattered most to attendees-including sustainability, health care, kids' nutrition, technology, and more.

This year's event attracted more than 62,500 registrants from all 50 states and 100+ countries, representing a second consecutive year of growth. The Lodging category saw the largest increase in registrants by more than 10 percent. Restaurant/Foodservice, Retail, and Press registration also experienced growth.

On the exhibitor side, the most substantial sign of growth was demonstrated by the opening of a third exhibit hall, North Hall, Level 1. This additional hall housed more than 400 exhibitors and was a hotbed for innovative products from up-and-coming exhibitors and well-known brands alike. With the additional third hall, exhibit space totaled more than 579,000 square feet, a 6.8 percent increase over 2012, with more than 2,100 exhibiting companies, nearly 40 percent of which were new.

"NRA Show 2013 and IWSB reminded us of the fun and excitement found in the restaurant and foodservice industry," said Jeffrey W. Davis, Convention Chair for NRA Show 2013 and IWSB and CEO of the United States Beef Corporation. "From serendipitous business encounters to educational discoveries and networking opportunities, no other event provides this kind of access to the 'who's who' of industry leaders, celebrities, brands, products and services. In just four days, industry attendees and operators received a year's worth of key learnings and industry insights to not only build their business, but also provide solutions to their everyday challenges."

To continue to serve as the restaurant and hospitality industry's leading premier international marketplace, the NRA Show 2013 added additional new feature areas and programming such as: the Alternative BiteStyle specialty pavilion for individuals with special dietary needs; free health care consultations from industry leaders at the Health Care Knowledge Center; the action-packed iSculpture competition; the "next big thing" for restaurants-a fully-functioning Hydroponic Garden; the most prestigious line-up of World Culinary Showcase chefs to date; an exclusive, once-in-a-lifetime tour of Rick Bayless's home garden; a powerful keynote presentation by Starbucks' Howard Schultz; an uproarious talk with the never-censored chef and culinary personality, Anthony Bourdain; and more.

For more information on these and many other NRA Show and IWSB features, including downloadable photos, videos and the NRA Show blog, visit show.restaurant.org/News.

With the global food ingredients market forecasted to grow in 2013 by 2.7%, this industry is set to flourish and meet the requirements of the ever changing consumer trends. Given this development, as well as the population growth and the increasing affluence of the developing world, the food ingredients industry has become an intensely dynamic landscape. With the relentlessness of the Euro crisis coming to an end, finding the best business partners, in this industry, has become more important than ever.

To help food producers find the most innovative ingredient providers, UBM Live is organising the 2013 edition of Fi Europe & Ni, taking place on the 19-21 November 2013 in Frankfurt, Germany. Being the industry staple for over 25 years, Fi Europe is the leading platform to source innovative ingredients, grow market share and nurture business networks. The online visitor registration is now open for this unmissable event.

Jana Farkasova, Business Development Manager, Nestle, notes 'Fi Europe is a very useful tool to exchange information, make contacts, enhance relationships and gain information about the latest trends and innovations'. Fi Europe is proven to be the most successful platform for companies to showcase themselves in this vibrant and ever growing market. Over 26,000 attendees will be attending the show, over the 3 days, to unearth new business partners, suppliers and the latest innovations in the marketplace. Attendees at Fi Europe are looking for solutions to further develop products in their pipeline, reformulate their existing products and pursue costs controlling solutions.

The exhibition organisers are predicting a record year with over 1,300 exhibitors from 94 countries. Leading manufacturers will present their latest innovations and technologies. Among these key exhibitors are Dohler, Roquette, Cargill, Brenntag, Tate & Lyle, ADM, FrieslandCampina, Barry Callebaut, DSM, Naturex, BASF, CNI, Fortitech, Rousselot, Beneo, and many more. The event is growing with each edition; not only does it continue to bring new exhibitors to the show, but is also home to a variety of features and educational workshops and is co-located with Food ingredients Europe Conferences.

This year will see the return of the New Product Zone which displays the latest products and innovations and gives an inside scope of what is predicted in the future. The Innovation Tours are also here, following the success of previous years. They will be following various topic trends and focus on the most innovative exhibitors around the show. The Industry Insight Theatre provides workshops and educational seminars surrounding key industry topics, conducted by various associations, research companies and scholars.

The Seminar Sessions will allow exhibitors to present the latest innovations, cutting edge technology and product opportunities. The renowned Food ingredients Excellence Awards are presented each edition, recognising the leading ingredient manufacturers and their latest innovations. The event is co-located with the Food ingredients Europe Conference, which covers issues currently faced by the food ingredients industry and will provide crucial insights into leading scientific innovations, winning marketing strategies and explore the hottest ingredients trends driving new product development and consumer spending in the F&B industry.

For more information about Fi Europe & Ni 2013, please visit: fi-europe.eu/PRregister

Vita-Prep 3 - Extreme Power & Versatility 
From chopping delicate ingredients to blending up tough purees, the Vita-Prep 3 prepares each dish to perfection. Soups, sauces, salad dressings and much more can be made easily and quickly-with consistently exquisite results.

Professional chefs and culinary schools around the world trust the Vita-Prep 3 for its exceptional power, versatility and performance.
Key Features: 
*3 peak output HP motor provides unmatched performance when pureeing, grinding, chopping and more 
*Variable Speed Control allows for flexibility and creativity
*Advanced cooling fan for optimum reliability during peak hours of operation
Get more information about the Vita-Prep 3 HERE.



Twenty top chefs from Washington DC competed in the third annual DC Lamb Jam. Chef Marjorie Meek-Bradley of Ripple won best in show as well as best use of lamb shanks for her Lamb Shank Ragu with Potato Gnocchi, Favas, Pickled Ramps and Parmesan. Chef Meek-Bradley will compete for the title of National Lamb Jam Master at the Lamb Jam Finale in New York this fall.

Other winning dishes from the DC Lamb Jam include:

People's Choice: Dimitri Moshovitis of Cava Mezze Restaurant Braised Lamb Shank in Barolo, Goat Cheese Gnocchi, Truffle and Aged Parmesan
Best Leg Dish: Lee Gregory of The Roosevelt Smoked Leg of Lamb, SC Farro "Dirty Rice", Red Onion Marmalade, Green Tomato Relish
Best Breast Dish: Will Artley of Pizzeria Orso Braised Lamb Belly with Tomato Jam
Best Shoulder Dish: Victor Albisu of Del Campo Roasted Lamb and Clam Taco: Lamb Shank, Grilled Clam Salsa Verde, Grilled Guacamole

For more information about the Lamb Jam or American Lamb, visit americanlamb.com.

3M Food Safety Leverages Petrifilm Technology for Pathogen Detection
3M Food Safety announces the launch of the 3M Petrifilm Salmonella Express System, a new pathogen detection technology that builds upon a solid platform of pathogen detection solutions. Immediately available worldwide, this system is focused on Salmonella, which comprises nearly half of all pathogen testing. Though not previously available as a pathogen test, 3M Petrifilm Plates have transformed the food processing industry to the point that 91 of the top 100 U.S. food processing companies now rely on them for their indicator testing needs. "This product was created with the needs of our customers in mind."

"Leveraging 3M's record of innovation, the 3M Petrifilm Salmonella Express System exemplifies our commitment to food safety," said Mojdeh Poul, vice president and general manager, 3M Food Safety. "3M's newly expanded portfolio of pathogen detection solutions represents our dedication to collaborate closely with the industry to deliver fast detection methods with accurate results."

The new system has already received Performance Tested Method (PTM) validation (Certification Number 061301) from AOAC Research Institute. The 3M Petrifilm Salmonella Express System was found to be equivalent to or better than the reference methods for raw ground chicken, pasteurized liquid whole egg, raw ground beef, raw ground pork, cooked chicken nuggets, frozen uncooked shrimp, fresh bunched spinach, dry dog food and stainless steel.

Today, the new system provides a shorter time-to-result, more uniform results and a longer shelf life than the conventional agar methods. It provides detection and biochemical confirmation of Salmonella in enriched food and food process environmental samples, including dairy, fruits and vegetables, raw meat, seafood and pet food and results are available in as little as 44 hours - two times faster than traditional agar methods.

The easy-to-use system is an all-in-one method. First, the 3M Petrifilm Salmonella Express Plate is a sample-ready, chromogenic culture medium that is specific to Salmonella and provides a presumptive result. Next, the 3M Petrifilm Salmonella Express Confirmation Disk contains a substrate that facilitates the biochemical confirmation of all presumptive positive Salmonella colonies on the plate in just four hours. By way of comparison, when food processors outsource sample testing with a third-party contract lab, they'll commonly wait 24-72 hours for confirmation and pay a nominal amount for each presumptive positive colony requiring confirmation.

"This product was created with the needs of our customers in mind," said Tina Bauman, global marketing supervisor with 3M Food Safety. "Increased regulation and prevalence of foodborne pathogens such as Salmonella have created a demand for new pathogen detection solutions that are accurate, fast, simple and affordable."

With the addition of the 3M Petrifilm Salmonella Express System, 3M Food Safety's pathogen detection portfolio provides a total solution, offering molecular, immunoassay and indicator testing methods. DNA-based solutions include the highly innovative 3M Molecular Detection System introduced in December 2011, and the 3M Tecra Pathogen and Toxin Visual Immunoassay (VIA).

When 3M Petrifilm Plates launched in the mid-1980s, it was widely viewed as a step forward in ensuring the quality and safety of food products. Eliminating the need to prepare, purchase and store agar dishes, they take up 85 percent less space than agar plates, freeing up valuable room in processors' incubators, lab benches and refrigerators, and reducing company waste.

For more information, please visit 3M.com/3MPathogenSolutions/SALX.

Numi Organic Tea Announces New Savory Teas 
Numi Organic Tea, long known for innovation in the world of tea, is proud to announce an exciting new taste sensation: Savory Teas. Real organic vegetables, wild herbs, decaf tea and aromatic spices are combined in the new collection of Numi Savory Teas, created to provide a unique and original taste experience for tea lovers.

Select Whole Foods Market regions and stores throughout the United States agreed to launch Savory Tea as Numi's exclusive natural retailer partner for 90 days beginning March 2013. Savory Tea will also be available for purchase online at NumiTea.com and Amazon.com.

Inspired by recipes from around the world, these veggie-spice-tea blends are rich in flavor, yet light enough to enjoy any time of day. Each exciting flavor is an adventure in taste: not quite a soup, but more than a tea. New flavors, never before offered in tea, include Tomato Mint, Carrot Curry, Fennel Spice, Spinach Chive, Beet Cabbage and Broccoli Cilantro. Delicious and satisfying, Numi's Savory Teas have five calories or fewer, are Certified Organic and Verified NON-GMO.

Since its inception, Numi has been known for pioneering new tastes and styles of tea in the United States. Now, once again, Numi offers blends that represent an entirely new way of thinking about and enjoying tea.

"From the day we opened our doors just over 13 years ago, Numi has made it one of our mission to be the most innovative brand in the tea industry," says Ahmed Rahim, CEO and chief alchemist for Numi Organic Tea. "We pioneered Rooibos, Honeybush, Flowering Tea and the first full line of organic pu-erh teas to the U.S. market. In order to produce a high quality cup of tea our tea'm travels the remote corners of the globe to find the most delicious and exotic organic teas and herbs. Our new Savory Teas speak to our creative innovation and make for a truly unique tea experience."
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