Aphorisms from the Professor: Brillat-Savarin

Saturday, November 7, 2009

Food News

This past week The Economist featured several articles on food-related issues, most of them focusing on an issue I feel strongly about: claiming "health benefits" on the labels of processed foods, or adding vitamins or minerals to foods to allegedly make them "healthier".

One of the articles discusses how Nestle is trying to break into the "functional foods" market, one is a about the regulation of health claims on food products, and another article looks at this same issue specifically with respect to omega-3 fatty acids.

The last food article is in my view more positive, and is about the chemical explanation for why red wine does not pair well with fish. Why foods "go" together is fascinating, and in my opinion is the key to maximizing the health-factor in our food: foods taste good together because at the chemical level they work together.

1 comment:

  1. Thanks so much for writing such an informative post and linking to such insightful articles. I have similar views on food labeling, and I'm so glad to see The Economist writing on this topic.