The sweet taste of victory and other food and drink news

Just How Sweet Is The Taste Of Victory? - The sweet taste of victory, how sweet it is. Well, exactly how sweet is it? Scientists at Cornell University wanted to know. More precisely, they wanted to know if an exciting and positive experience actually improved how things taste and vice versa. ... Well, what we found was that in a situation when a team won, samples would taste sweeter and less sour. In the losing condition, people didn't like the sample so much. We were giving them samples of different flavors of ice cream. Now, from game to game, they assumed that the flavors were changing very slightly, but in fact we were giving them the exact same flavors and rating how they perceived the tastes with different emotional state.

Why Freezing Didn't Keep Sushi Tuna Safe From Salmonella

Cheeseburger, Hold the Salmonella - Consumer Reports staff members went to 103 stores in 26 cities to buy and test 458 pounds of ground beef. “All 458 pounds of beef we examined contained bacteria that signified fecal contamination,” they reported.

Tasmanian berry growers adopt Australian-first quick-freezing technology - Raspberry producers in Tasmania's Derwent Valley will become the first in Australia to adopt quick-freeze technology. The Westerway Raspberry Farm has received a $260,000 grant from one of the major supermarket chains to install the equipment. ... Coles managing director John Durkan said the technology would help fill a hole in market demand. "We can not get frozen raspberries onto our shelves from Aussie producers at the moment, just because of the investment in technology," he said.

SPREAD will construct the world’s first fully automated, large-scale Vegetable Factory - fully automated from seeding to harvest and capable of producing 30,000 heads of lettuce per day ... Complete Automation of the Cultivation Process ・・・labor cost has been reduced by 50% by fully automating the processes from seeding to harvest.

Jancis Robinson on wine experts versus amateurs - I like to major on the dimensions of the wine: how tough/tart/powerful/sweet/ready is it? And I describe only the most obvious flavours in it because I’m always writing with the consumer in mind and I know how variable everyone’s tasting equipment is. But, just as wine critics have been accused of score inflation (it used to be that 85 was regarded as a good score; nowadays a wine has to be above 90 to sell easily), there seems to have been inflation in the number of flavours cited in tasting notes. This is particularly true of wine reviews generated in the US, where 10 different flavours, some of them questionable to say the least (grilled watermelon, anyone?), identified in a single liquid is commonplace nowadays.

New Type of Drug-Free Labels for Meat Has U.S.D.A. Blessing - In the next few months, consumers will start seeing the phrase “produced without ractopamine” on packages of Organic Buttercroft Bacon from Tendergrass Farms, a company that markets “natural” and organic meats. Ractopamine hydrochloride is among a class of drugs called beta-agonists, which are used to add muscle weight to animals in the weeks before slaughter.