Get Adobe Flash player

Bubbies Kosher Dill Pickle Popsicles Perk Up Summer

What’s a summer snack that will impress guests at a party, wow on social media, taste great and hydrate during the dog days of summer? Pickle popsicles.
Bubbies Fine Foods – the fermented and pickle queen – has developed a summer sun-sational two-ingredient popsicle recipe. The recipe can be zhuzhed up for adults with your favorite hot sauce, spices (we like turmeric and garlic powder,) and even spirits like tequila and vodka.
You’ll find this surprisingly tasty and a must-try for pickle lovers. Bubbies test kitchen chefs created this based on the fact that people swig cold, refreshing pickle brine juice straight from the jar – especially in summer and post-workout!

Bubbies Dill Pickle Popsicles

Ingredients:

1 cup sliced Bubbies Kosher Dill Pickles (approximately 4 medium sized pickles)
1 cup Bubbies Kosher Dill Pickle juice

Optional flavors:

1 tsp of your favorite hot sauce
Dash of black pepper
Dash of garlic powder
Dash of turmeric

Other fun additions:

Dried or fresh dill
Dried ground mustard
Honey or agave syrup, for a mild sweetness*
Spirits, such as vodka or tequila*

Instructions:

Slice the dill pickles and add them to a blender (or food processor). Add the dill pickle brine, hot sauce and spices.

Set your blender to liquefy, and blend until pickles are broken up, and the consistency of the mix is similar to a smoothie. Pour into your popsicle molds, and freeze for 6 hours or overnight. 

Pop those pops out, and enjoy!

* adding a small amount of alcohol or sugar will soften the popsicles if you find them too hard.

For more news of interest to the specialty food industry, subscribe to Gourmet News.

FDA Issues Warning on Ground Cinnamon Products

The U.S. Food and Drug Administration is taking several additional steps to address concerns about elevated lead levels in cinnamon following the recent incident associated with certain cinnamon apple sauce pouches that resulted in lead poisoning in young children. The agency sent a letter to all cinnamon manufacturers, processors, distributors and facility operators in the United States, reminding them of the requirement to implement controls to prevent contamination from potential chemical hazards in food, including ground cinnamon products. The agency is also recommending the voluntary recall of certain ground cinnamon products sold by a number of brands at six different retail chains that were found to contain elevated levels of lead.

The agency notified the distributors and manufacturers of products found to contain elevated levels of lead and recommended that the manufacturers voluntarily recall these products because prolonged exposure to them may be unsafe. The products were identified during an FDA-initiated sampling and testing effort to assess cinnamon sold across numerous retail stores. No illnesses or adverse events have been reported to date related to the ground cinnamon products listed below, but the FDA is concerned that, because of the elevated lead levels in these products, continued and prolonged use of the products may be unsafe. 

The FDA is advising consumers to throw away and not to buy the ground cinnamon products with the lot codes listed below because samples of these products were found to contain elevated levels of lead. Consumers can find lot codes listed on the product’s label. The FDA is working with the firms listed below to voluntarily recall the products, with the exception of the MTCI cinnamon. The FDA has been unable to reach MTCI to share its findings and request that the company initiate a recall. The FDA will update its Safety Alert with new information as it becomes available.

Fhe lead levels found in the ground cinnamon products listed above are significantly lower than lead levels in cinnamon in the recalled apple sauce pouches removed from the market this past fall. The products currently recommended for recall contain lead levels ranging from 2.03 to 3.4 parts per million (ppm) lead. The levels of lead in the ground cinnamon recommended for recall is approximately 2,000 ppm to nearly 5,000 ppm lower than the levels of lead associated with the cinnamon in recalled apple puree and apple sauce products. Therefore, these ground cinnamon products do not pose the same level of risk to human health as the apple sauce pouches but could be unsafe for prolonged use. 

“Today’s actions serve as a signal to industry that more needs to be done to prevent elevated levels of contaminants from entering our food supply,” said Deputy Commissioner for Human Foods Jim Jones. “Food growers, manufacturers, importers and retailers share a responsibility for ensuring the safety of the foods that reach store shelves. The levels of lead we found in some ground cinnamon products are too high and we must do better to protect those most vulnerable to the negative health outcomes of exposure to elevated levels of lead.” 

In the letter sent to the cinnamon industry today, the FDA reminds manufacturers, processors, distributors and facility operators to follow the requirements of the rule Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food, including the requirement to consider chemical hazards that may be present in foods when conducting hazard analyses required by this rule. While the agency continues to emphasize the importance of the cinnamon industry’s responsibility to take measures to prevent potential chemical hazards in its products, the letter to industry and recent recalls highlight how the FDA will request the removal of unsafe cinnamon products from the market.

In the meantime, the FDA has continued to make notable progress in reducing exposure to environmental contaminants from foods through its Closer to Zero initiative. For example, the FDA’s work establishing action levels to reduce levels of inorganic arsenic in infant rice cereals has resulted in close to a 30% reduction since 2020. The agency is continuing the cycle of improvement for arsenic, lead, cadmium and mercury by evaluating the science and other relevant data; proposing draft action levels, as appropriate; consulting with stakeholders on feasibility, achievability and other issues; and adjusting, as needed, and finalizing action levels. While working towards issuing final guidance for lead action levels in food intended for infants and young children remains a priority, today’s recalls and letter to industry underscore that the FDA does not need action levels or guidance to take action when the level of a contaminant, such as lead, is unsafe. 

As part of Closer to Zero, the FDA continues to pursue additional authorities from Congress to require manufacturers to test ingredients or final products marketed for consumption by infants and young children for contaminants before products enter the U.S. market. Under current federal law, there is no explicit requirement for manufacturers to conduct such testing. The President’s FY2024 Budget contains legislative proposals to explicitly require industry to conduct this testing, maintain testing results for FDA inspection and provide the FDA remote access to test results. Having such requirements would help the FDA understand levels of contaminants in foods, allow the FDA to monitor industry progress in reducing levels over time and identify where the FDA should devote more time and resources. In addition, such requirements may prevent products with elevated lead levels from entering the U.S. market in the first instance.

The agency is also working with Centers for Disease Control and Prevention as well as state and local partners to investigate elevated lead and chromium levels in individuals with reported exposure to apple cinnamon fruit puree pouches manufactured in Ecuador and sold in the United States under WanaBana, Weis and Schnucks brands. This work led to a voluntary recall of these products in October 2023. 

The FDA and industry share a common goal of ensuring the safety of food, but more can and must be done. Until these additional authorities are granted, the FDA will continue using all currently available tools to conduct additional sampling and testing of foods with known hazards, including cinnamon and cinnamon-containing foods consumed by babies and young children, and looking at samples collected both domestically and at import.

For more news of interest to the food and beverage industry, subscribe to Gourmet News.

Exclusive: ADF Foods Unveils Truly Indian at Natural Products Expo West

EXCLUSIVE TO GOURMET NEWS

ADF Foods, a fourth-generation, family-owned leader in gourmet frozen and shelf-stable Indian foods, presents a new brand, Truly Indian, that celebrates ADF Foods’ rich culinary legacy while delivering exceptional craftsmanship and quality to the U.S. market. 

The unveiling will take place at Natural Products Expo West on Thursday, March 14, at the Truly Indian booth number #524. 

“Truly Indian represents a culinary journey dedicated to bringing the best freshly prepared Indian food to your home,” says Bimal Thakkar, CEO of ADF Foods, “With a commitment to quality and a dedication to preserving the rich flavors of India, we are excited to bring the diverse and vibrant tastes of our homeland to American households.”

Truly Indian, the latest addition to the ADF Foods family of brands, embodies this culinary legacy with a commitment to authenticity and artisanal quality. It offers a range of freshly crafted Indian foods, marking an exciting chapter in delivering the Indian food experience to the West.

Established in 1932 as a humble storefront in Mumbai, ADF Foods has evolved into a global producer of over 400 diverse products, serving families in 55 countries. From delectable frozen snacks and meals to robust cooking sauces and shelf-stable ready-to-eat entrees, each product is freshly made in India using time-honored small-batch techniques and artisanal craftsmanship.

With meticulous attention to detail, ADF Foods’ chefs artfully blend fresh, healthy ingredients with the finest Indian spices, ensuring that every Truly Indian dish is bursting with flavor.

Plant-Based Entrees

  • Plant-Based Butter Chik’n (Frozen): A plant-based take on the classic flavors of Butter Chicken in a convenient frozen format

    Samosas
  • Vegetable Samosa: A flavorful blend of vegetables encased in a golden, crispy pastry, perfect for sharing. Approximately 80 percent of Indian restaurants in the US feature ADF Foods’ samosas. 
  • Jumbo Vegetable Samosa: A larger version of the classic samosa, promising an indulgent bite.

    Naan 
  • Tandoori Naan: Soft and pillowy naan bread, expertly baked to perfection, ideal for pairing with a variety of dishes. 
  • Tandoori Garlic Naan: Infused with aromatic garlic, this naan elevates any meal with its bold flavors.

    Vegan Cooking Sauces
  • Butter Chicken Sauce: A luscious, plant-based rendition of the beloved Butter Chicken sauce.
  • Tikka Masala Sauce: Rich and aromatic, this vegan Tikka Masala sauce brings t
  • he essence of Indian cuisine to your kitchen. 
  • Madras Curry Sauce: A harmonious blend of spices in a vegan curry sauce, offering a taste of Southern India. 
  • Vindaloo Sauce: Bold and spicy, this vegan Vindaloo sauce is an invitation to savor the flavors of Goa.

    Ready to Eat Meal Pouches, Vegan Entrees 
  • Curried Chickpeas (Chana Masala): Chickpeas simmered in a fragrant curry, creating a hearty and satisfying dish. 
  • Spiced Lentil & Bean Chili (Dal Makhani): A comforting blend of spiced lentils and beans, offering a true taste of North India. 
  • Creamed Spinach & Tofu Curry (Palak Tofu Paneer): A creamy and indulgent spinach and tofu curry that’s both nourishing and delicious. 
  • Potato Pea Curry (Aloo Matar): A classic combination of potatoes and peas in a flavorful curry, reminiscent of home-cooked comfort.

    Ready to Eat Meal Pouches, Vegan Rice 
  • Tikka Masala Rice: Fragrant basmati rice paired with the iconic Tikka Masala sauce, creating a convenient and tasty meal. 
  • Bombay Biryani: Aromatic and flavorful, this vegan Biryani showcases the culinary diversity of India.

    Roti Wraps, Indian Street Food 
  • Cottage Cheese & Green Pepper (Paneer Tikka): A fusion of flavors wrapped in a soft roti, capturing the essence of Indian street food. 
  • Tandoori Spiced Potato (Tandoori Aloo): Spiced potato filling wrapped in a tandoori-flavored roti, offering a satisfying and flavorful bite. 
  • Cauliflower and Potato (Aloo Gobi): A medley of cauliflower and potato, encased in a soft roti for a handheld delight. 
  • Cottage Cheese & Biryani (Paneer Biryani): A marriage of paneer and biryani, expertly wrapped in a roti for a convenient and savory treat.

    For sales inquiries, contact Rasa Kumar, senior vice president, Truly Indian, Rasa@adf-foods.com

Truly Indian is a proud member of the ADF Foods family of brands. Born out of the rich culinary heritage of ADF Foods, Truly Indian is committed to delivering authentic and flavorful Indian foods. With a focus on quality, tradition, and innovation, Truly Indian brings the diverse and popular flavors of India to tables around the world. http://www.trulyindianfoods.com/

For more news of interest to the specialty food industry, subscribe to Gourmet News.