Dive Brief:
Nestlé is incorporating Banza chickpea pasta into a pair of its newest Life Cuisine offerings, the world s largest food company said in a statement. The pasta is being added to its Triple Cheese Macaroni and Cheese Bowl and its Gluten Free Lifestyle Pasta Bolognese Bowl.
Life Cuisine also is introducing additional items that incorporate ingredients such as cauliflower rice and spiralized zucchini. The brand said the 10 new varieties cater to popular trends such as high protein, meatless, gluten free and low carb.
Dive Insight:
In recent years, Nestlé s Lean Cuisine has undergone a major brand overhaul to focus less on diet -friendly foods and more on organic, high-protein and gluten-free meals. Three years ago, Lean Cuisine expanded its frozen entree line to include meatless and mostly organic offerings under the Origins label.
Many at-home trends adopted during COVID-19 to remain after pandemic, Nestlé says
fooddive.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from fooddive.com Daily Mail and Mail on Sunday newspapers.
McLaughlin Wins INDYCAR iRacing Challenge Finale at Sebring
By Paul Kelly | Published: Apr 1, 2021
Scott McLaughlin is a rookie in the NTT INDYCAR SERIES this season, but he burnished his reputation as the king of the INDYCAR iRacing Challenge by winning the Season 2 finale Thursday, April 1 at virtual Sebring International Raceway.
McLaughlin passed pole sitter Alex Palou with three laps to go and held on for a victory by .801 of a second in his No. 3 Team Penske Chevrolet. He ran out of fuel just past the finish line on the bumpy, 17-turn, 3.74-mile circuit located in south-central Florida.
“That was a ride,” McLaughlin said on his Twitch stream. “Great race. I thought I was going to run out of fuel. That was a race. That was good for my mind.”
Are co-workers swiping your food?
By Kathy Morris Guest Columnist
Nothing can encapsulate the disappointment of opening the work fridge and finding an empty lunchbox.
Maybe it was just leftovers, or maybe it was something special you looked forward to all morning. Regardless, it was yours. Sometimes not even labeling your lunch can protect it from being pilfered.
What kind of sociopath would have the audacity to take a colleague’s lunch?
To get to the bottom of the sandwich swiping (and office food culture in general),
Zippia.com surveyed over 1,000 American workers. The results? Your seemingly normal coworker at the desk next to you might be perfectly comfortable taking a bite out of your lunch.
As an entree to Michael Moss’s excellent new book, try this experiment. Imagine or place two bowls in front of you: One with potato chips; the other with whole walnuts. Make sure they are both good quality brands and fresh from a never-opened bag. Sample a walnut first. Enjoy how its initial slightly bitter crunch transforms into something soft, buttery, faintly woodsy. Next munch a potato chip. Its flavour is less complex than the walnut’s, but every chip instantly delivers an intense combination of salt, sugar and fat. They are so crispy you can hear them snap between your teeth, and then they miraculously dissolve into nothingness on your tongue, making you want another. And another. And another.
vimarsana © 2020. All Rights Reserved.