Nestlé recently announced plans to remove all artificial colors and flavors from its candy bars. The company said it was doing so in response to consumer preferences, not because there was anything dangerous about the artificial products they were using.
It’s not mayonnaise, complained the plaintiff, food giant Unilever, maker of Hellmann’s Real Mayonnaise. Unilever ended up backing down and the suit was dropped, thanks to a perfect storm of public relations blowback it created.
With the salad days of summer behind us and dark, cold days approaching, fat is in season. The holidays, and the accompanying onslaught of rich feasts, present a timely opportunity to think about fat, and there is much to consider these days.
Mayonnaise is the top-selling condiment in the nation, and is on a trajectory to overtake soy sauce on the world stage. The reasons behind this popularity are diverse and are the subject of much speculation — by me, anyway.
Plant parts, like leaves and roots, keep living after having been separated from the plants on which they grew. For days, weeks, even months after being harvested, the component cells of these plant parts can carry on with their metabolic functions.