Savvy Saving Bytes

For all those sitting back watching the horse meat scandal spread like fire across European countries thinking it couldn’t happen here in the US, consider this:

After weeks of adamant denials in the UK, Burger King finally fessed up and admitted they have been serving so called “beef” burgers containing horse meat to their British customers for nobody knows how long. A monster global chain, Burger King has zillions of restaurants around the world including just about every city and town in the USA.

After another global chain Aldi also announced between 30% to 100% horse meat had somehow found it’s way into their meat patties, lasagna and spaghetti bolognese, they banned the stuff from their stores in Ireland and the UK.  As it happens here in little old NY we also have an Aldi store not far from my apartment. In fact there are at least 1200 Aldis around our country. Their horse meat tainted products were sold under the Selfus brand. When I checked Aldi’s brand list here in America, Selfus was not listed either because all their products had already been removed from Aldis USA or they were never there in the first place.

Just because Burger King and Aldi are international corporations selling their food around the world, that doesn’t mean their products (including their dodgy horse meat meals) are interchangeable across borders. Different countries after all have different tastes, preferences, styles and ways of doing business. More universal foods, however, can easily jump borders with packaging altered to fit different country’s expectations.

One might be under the impression, given their experience and humungous budgets, these giant corporations conduct their business in highly streamlined ways no matter their location.  A quick glance at the available facts surrounding this horse meat scandal in Europe however instantly dispels that quaint notion.

The complex journey of the horse meat adulterated food is difficult to follow (on purpose?) and highly unsettling. According to Financial Times (paywall link): “The Findus products revealed to contain horsemeat … came from a Comigel factory in Luxembourg. Comigel in turn was supplied with meat from a company in southwestern France called Spanghero, whose parent [company] is called Poujol.” Benoît Hamon, France’s consumer affairs minister, said “that Poujol ‘acquired the frozen meat from a Cypriot trader, which had sub-contracted the order to a trader in the Netherlands. The latter was supplied from an abbatoir and butcher located in Romania.’”

If this isn’t a recipe for food disaster somewhere along the line, what is? And with a tangled difficult to trace trail like that, tacking the US onto this kind of shadowy, convoluted chain of horse meat manipulation wouldn’t be any more surprising than the rest of the story.

A while back I wrote about the presence of hair, beetles and beaver anal glands in the foods we eat. Of the three, beaver anal glands, a whiffy combo of glands and urine that beavers use to mark their territory, captured by far the biggest share of people’s attention. Since then numerous search queries have hit my blog seeking a list of specific foods containing these glands, which are ground up into a product known as castoreum used in raspberry, strawberry and, most often, in vanilla flavoring.

As it happens no up to date consumer list of specific foods containing castoreum exists anywhere. Why? Well to start out, would you buy a food product if you knew it contained beaver anal glands? These glands are not exactly anyone’s idea of a heavenly nosh. Anticipating this, the food industry managed to get castoreum added to foods under that innocuous, legal and sometimes not so innocent label: “natural flavoring”. So even if castoreum IS present in foods and beverages like ice cream, yogurt and soda, you and I will never know it. Nor will any food manufacture divulge this info if you contact them(why nix sales?). They will inform you that THEY never add castoreum to their foods and beverages. If pressed, they will probably add they can’t of course speak for their vendors, who supply them with flavorings containing ingredients that are proprietary information.

After Jamie Oliver, a British chef with a large following, appeared on the David Letterman Show last year and mentioned that vanilla ice cream was made with castoreum, the Vegetarian Resource Group (VRG) contacted 5 manufactures of vanilla flavoring to ask if there was any truth to this statement. All five manufacturers said no, that castoreum is not used today in any form of vanilla for human use.

On the other hand, Fenaroli’s handbook of flavor ingredients (a $340 industry eBook) published in 2005, provides a list of reported foods and beverages containing castoreum extract:

Reported Uses PPM (parts per million) (Fema* 1994):

Food Category	Usual	Max
Alcoholic Beverages	79.59	93.69
Baked Goods	62.28	68.47
Gelatins, Puddings	43.58	47.34
Soft Candy	37.28	44.10
Frozen Dairy	24.39	26.26
Nonalcoholic Beverages	24.21	29.77
Hard Candy	24.17	24.17
Chewing Gum	18.60	42.09

So what are we to believe? Are beaver anal glands still being used to flavor foods and beverages or not? And If so, how much and which foods? How about it, Food Industry?

*Flavor and Extract Manufacturers Association

Doesn’t sound like very tasty eating, right? Well, according to Bruce Bradley, a former food executive, these questionable ingredients have been given more pleasant-sounding names and added to processed foods labeled “all natural”. So all those “natural” foods you’ve been eating lately under the assumption they’re purer and healthier can easily contain any of these three additives without you knowing they’re there.

• Ever noticed any yogurts or beverages SO vibrantly red, they looked as though a scarlet neon wand had colored them. Their labels usually list Carmine, Crimson Lake or Natural Red #4 coloring. Which happen to be industry synonyms for a red food dye made of crushed cochineal beetles.
• Speaking of beetles, the critters also make an appearance in sweets on ultra shiny candies and sprinkles. Produced from secretions of the female Lac bug, they can be spotted on food labels under the far homier-sounding “Confectioner’s Glaze”.
• How could anyone, you wonder, intentionally add human hair and/or duck feathers (called Cystine in Process Food-land) to the food we eat. Especially considering how one little hair in food can freak us out. I give you the bread and baked foods industry that uses the ground up stuff to “improve” the texture of their products and because Cystine is considered a natural ingredient by the FDA, no one who buys baked foods will suspect it’s full of hair and feathers.  (This unsettling info is added to the equally unsettling recent news about wood pulp being added to bread, the long  respected staff of life that’s looking less respectable by the minute)
• Last and certainly not least we get to those beaver anal glands, an odiferous combo of glands and urine that beavers use to mark their territory. The process food people instead use this charmer called Castoreum to spike up vanilla and raspberry flavoring in food and beverages. Surprise –you’ll never find those glands listed on any food label in any store. You will however find it legally buried under that familiar disguise called “Natural Flavoring”.

If you attempt to contact any food companies to inquire if Castoreum is present in a specific food, you will be informed — as Bradley was — that food processors don’t explicitly use Castoreum.  Because All their flavors are vendor supplied and proprietary information, the companies oh so conveniently can’t speak for their vendors.

If you sense food manufacturers in their quest for richer profits are putting up ever-higher barriers between the public and the truth about the foods they produce, Bradley would agree with you. And as a former food-marketing insider at multinational corporations, he should know.

If you started your day with Aunt Jemima’s blueberry pancakes, chowed down on a McDonald’s fish patty for lunch, snacked on a Weight Watcher’s Ice Cream Sandwich, polished off a Kraft’s Macaroni & Cheese for dinner and sipped a beddie-bye cup of Nestle’s hot chocolate, chances are you ate a decent helping of wood pulp. Processed from that pulp into a food extender, cellulose (the white powder shown above) is being substituted for costlier ingredients in more and more of America’s processed foods. An industry insider estimates that food producers save as much as 30% using cellulose over more expensive extenders like oats and sugar cane fibers. The Street put out a partial list of manufacturers featuring cellulose in a surprising range of products.

While I’ve long noticed cellulose listed on various food ingredient labels, I only recently discovered the stuff was actually made out of gritty wood pulp. Which doesn’t sound like it would be too terrific for one’s digestion. Which in fact it isn’t. Cellulose is indigestible which makes it, according to food manufacturers, a great, cheap sugar substitute for low sugar items so popular with consumers.  Because it mimics fat so well, cellulose is also increasingly being shoveled onto the low-fat food bandwagon.

Beyond being used as an extender, cellulose also makes ice cream taste creamier, imparts a smooth mouthfeel and consistency to salad dressings, provides a firmer texture to baked goods and helps prevent clumping in shredded cheese.

Versatile as all get out, cellulose is also spun into vastly different products such as pet litter, automotive brake pads, glue, plastics, detergents, welding electrodes, construction materials, roof coating, asphalt and emulsion paints, among  other-um, interesting items.

But have no fear (as of today at least). The FDA has waved it’s “safe for human consumption” wand over cellulose in the food on America’s plates. And they have found no reason to limit the amounts that can be added to  food products. A director of research at J. Rettenmaier USA, a cellulose supplier, exclaimed that he had never dreamed a loaf of bread could now contain 18% of cellulose fiber. (Saving that bread manufacturer the cost of wheat for 18% of all the bread rolling down his line.)

All this may be fine by you. As for me, I can’t help feeling something’s not quite right about eating a piece of bread that contains 18% of processed wood pulp, a concoction also used to crank out asphalt, plastic, detergents and pet litter.

How do you feel about the growing use of cellulose in foods?

I like to spend as little time in the kitchen as possible, so economical one dish meals are by far my favorite to cook. My ideal recipes contain three key ingredients: a protein, a carb and veggies. Also required is simplicity. I want to get that grub together in that pot one two three and I don’t want to run all over town searching for ingredients. I also want plenty left over to freeze for additional meals. The icing on the cake, of course, is ending up with only one main pot to clean.

Here are five recipes that hit my culinary spot. Their ingredients may be simple, but their combined textures and flavors are full bodied and heartily satisfying:

Beef and veggie stir-fry: Southern Living~ Featuring a colorful combo of veggies: asparagus, carrots, bell pepper, mushrooms and scallions and flavored with garlic, soy sauce, sesame oil, and hoisin sauce, this stir fry meal takes only minutes to cook. Served over rice, it’s also versatile. You can substitute your favorite veggies or even omit the meat if that’s your pleasure. Unlike restaurant take-out, you can be assured all the ingredients are of super quality and prepared with your own high standards of care and attention.

Lentil stew with butternut squash: Good Housekeeping ~ Around since Neolithic times (don’t ask me the date, but it sounds like forever), super economical and healthy, lentils are low in saturated fat, cholesterol and sodium.They’re also an excellent source of protein and dietary Fiber. This stew paired with butternut squash, another healthy heavyweight, packs a powerhouse nutritional punch. The only herb called for is 1/2 teaspoon of dried rosemary. While it does have Romano cheese shavings for zing, I’d sample it for flavor and if it seems a little too tame I’d add some additional favorite herbs — maybe thyme, basil or cumin — a bit at a time. Not having a slow cooker, I’d simmer this on the burner and start testing it for tenderness after about 30 or 40 minutes.

Potato, sausage and kale frittata: Food and Wine ~ This gem of a recipe can be put together, cooked and brought to the table in 30 breezy minutes. Bursting with the protein of both eggs and sausages, it also incorporates potatoes for stick to the ribs carbs along with kale for a gutsy veggie. Parmesan cheese adds a pop of flavor. This is one of those rare satisfying meals that seems both light and robust at the same time.

Skillet lasagna: Food Network ~ This dish appeals to me for 2 big reasons. I adore lasagna, but rarely use my oven (it’s a pain taking out and replacing all my pots and pans every time I use it) so employing a skillet to cook lasagna on top of the stove has my name written all over it. I see the recipe calls for fresh tomatoes which might be a little tricky in the winter, so if it were me I might substitute canned tomatoes or (let me whisper here) prepared tomato sauce. Because the ingredients are all yummy to begin with, I can’t imagine even a neophyte cook messing up this one.

Short ribs, carrots, leeks and rice with lime: Robin Miller ~ If you’re looking for a perfect winter night meal, this hearty dish of slow-cooked braised ribs, carrots and leeks simmered with sherry, honey, garlic and ginger over brown rice is the ticket. Cooking can be done either in a crock pot or if your kitchen is bereft of that appliance, in a dutch oven on top of the stove which will take about half the time — three or four hours. The brown rice calls for the painless instant variety and the lime zest is a snappy flavor addition.