Why You Should Not Throw Away Shrimp Shells
Do you know that shrimp shells can still be used right after you completely indulge its meat? Yes, you read it right. Shrimp shells can now be used as part of food packaging film as it is biodegradable and eco-friendly.
With the recent study of National University of Singapore (NUS), shrimp shells combined with grapefruit seed extract makes a green food packaging film. According to the study, natural chitosan-based film enhanced with anti-bacterial and antiviral properties of grapefruit seed extract improves food safety and quality.
The Journal of Agricultural and Food Chemistry backs up this study explaining that natural biocontrol active ingredients, chitin/chitosan, are found in the shells of crustaceans, such as lobsters, crabs and shrimp and many other organisms, including insects and fungi
When we buy bread of other food products, we usually look at the expiration period written on the food packaging label. There are times that we already see molds in our food even if the expiration date has not become due and then we decide to just throw it. We contribute to food waste every time we do that.
So why does our food easily become stale or non-edible? The answer could just be that the food packaging did not have a longer shelf life. With the eco-friendly food packaging film using the shrimp shells combined with grapefruit seed extract, there is an extension of shelf life, thus, minimizing food waste in every home, and as a result, reducing the rate of global food loss. This will bring about both environmental and economic benefits emphasized novel researcher NUS Associate Professor Thian Eng San.
The primary benefit of a good food packaging is to protect the food product from any damage, moisture, contamination of micro-organisms and toxins. As for the food product, it is also branding that the company maintains a safe, reliable and definitely edible food!
So the next time you eat shrimp, make sure you don't throw away its shells!
Campbell Soup has announced it will sell its Danish baked snacks manufacturer Kelsen Group to CTH Invest, a Belgian holding company affiliated with the Nutella maker Ferrero, for $300 million. The transaction is subject to customary purchase price adjustments, and it is expected to be completed in the first quarter of fiscal 2020.
The newly appointed editor-in-chief of Esquire Magazine, Michael Sebastian, recently told the press that he wants to get away from the idea that the magazine's reader is "a middle-aged white guy who likes brown liquor and brown leather"). Which should send chills down the ad dept's spine working on those Scotch and bourbon accounts!
Adding a squeeze of fresh lime and a dash of salt to a lager or pilsner has long been Mexican tradition, and in the 1980s, this practice evolved into the refreshing beer cocktail known as a michelada. The popularity of the drink grew across Mexico and, thanks to the influx of immigrants, it translated well to restaurants and bars across the U.S.
Rosé wine is made in almost every region in the world, from many different grape varieties. And rose-colored wine is produced in a sweet, dry, sparkling, and even fortified style. Yet the classic style of dry rosé wine from Provence sets the trend that many other wine-producing regions around the world want to emulate.
Dominique Ansel moved from Paris to New York City to work at Daniel Boulud's French flagship Daniel as the executive pastry chef, a position he held for 6 years. Fast forward 15 years later, and Ansel has become a household name after the invention of a certain croissant-donut hybrid, and his namesake bakery has expanded beyond SoHo to include branches around the world.
As if you ever really need an excuse to order a piña colada, today is National Piña Colada Day, so go ahead and order that creamy, sweet, cocktail-meets-dessert libation that is best served on a sunny, tropical beach somewhere exotic.