The report identifies flavors, ingredients and even technological advancements in Artificial Intelligence and farming as components of the wave of dining and eating influences. It also cites a growing interest in food as a health, wellness and beauty partner. SRG's Culinary Trends Report for 2019 here was overseen by the agency's culinary director Liz Moskow and its culinary team who drew insights from over 175 food experts, sociologists, chefs, nutritionists, and other trend-spotters.
According to Professor Umberto Santino, a Mafia historian from Palermo, the Mob’s interests in the agricultural industry now extend to “human trafficking, money laundering, extortion, loan sharking, illegal breeding, backstreet butchering and baking and the burial of toxic waste on farmland. It’s an integrated cycle, a full package of systematic interactions.”
Global Auger Filling Machines (K Units) by Application (2018-2025): Food & Beverages, Chemicals, Pharmaceutical, Cosmetics
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“I’m not concerned in terms of damping sales because we don’t define ourselves as a volume seller. We rather offer a prescription for a weed-free field, and we get paid based on the quality of the outcome,” he said.
A Bon o Bon is a milk-chocolate shell over a crisp wafer filled with a flavored cream. Every day, factories in Argentina, Mexico and Brazil produce 3,000 of the sweet treats every minute, and 70 percent of production is exported throughout the world. In 1989, the brand helped establish Sweetness Week in Argentina, a clever marketing campaign that encourages candy lovers to exchange confections for kisses. It worked: Candy sales in Argentina rise about 20 percent for a week every July. The candy’s tagline? ‘‘Where there is emotion, there is a Bon o Bon.’’
The company behind this anise-based candy traces the confection’s origins all the way back to the time of Caesar’s victory over the Gauls, when he brought aniseeds back to his troops. Centuries later, monks in Flavigny began making candies with the seeds, attracting fans, including, reportedly, Louis IX. Today, the process is basically the same, with candy makers covering a single, two-milligram anise seed with layers of sugary syrup until it builds up into a hard candy that weighs a gram. They’ve been manufactured by the Troubat family since 1923, and you can visit the factory, which is still in a monastery in France.
On the molding line, the chocolate depositor fills empty Kit Kat molds with tempered chocolate, and the fingers are dropped in and covered with more chocolate. A scraper removes excess chocolate and smooths the surface. When the chocolate is cooled, the bars are popped out and whipped through a wrapping machine. On my visit, the mostly automated factory was making several types of Kit Kat, including chestnut — a seasonal flavor for the fall — made with white chocolate and a mix of chestnut purées from Europe and Japan. The production line was a barely interrupted blur of white, like dotted lines rushing by on the highway, becoming indistinguishable from one another.
It had been 10 years since I last had a Bon Bon Bum. When I turned 24, I deemed I was too old for them. Recently, the hankering returned, and I deemed I was old enough to have them again. I scanned the bodega shelves in San Francisco one more time before placing an order online. We all have our rituals for consuming candy, but I had forgotten what ceremonies I performed when consuming a Bon Bon Bum. Holding the stem in my hand, though, the rote motions emerged in spite of myself: I observed my hands unwind the cinched wrapper by twirling the lollipop head, I noted how I pulled the wrapper’s flared ends down so that it looked briefly like a cape before slipping it off the stem altogether. Soon my mouth became full of familiars — the sweet and tart making my tongue surge, the accidental clack of the hard candy against the back of my teeth. I remembered that I used to try to make the orb perfectly round, sucking selectively, taking the Bon Bon Bum out to check my progress. I continued the old task, until the very first champagne-pink edges of the gum broke through the surface. Then, the sensation jolted childhood memories from me I did not know I still possessed.
Every year, the daily essay inbox overflows with heartwarming and heartbreaking holiday stories. Today, the last three First Person editors share their most memorable stories with new illustrations by Heidi Berton
October sales were up 4.3 percent on a three-month moving average compared with the same period a year ago.
Lentils move through a sorting machine before packaging at the Timeless headquarters in Ulm. (Photo: TRIBUNE PHOTO/RION SANDERS)
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