If you’re a vegetarian or try to eat plant-based most of the time, you’re likely familiar with chickpeas. This high-protein legume is part of the ‘bean’ family and is a tasty component of many recipes. In just one cup, eating chickpeas offers your body 10 to 15 grams of protein, 9 to 12 grams of fiber, 4 grams of fat, and 34 to 45 grams of carbohydrates. In short: they’re a powerhouse of nutrients.
They can be served soft or crunchy, salty or slightly sweet, and they still offer lots of vitamins and minerals. When you include chickpeas in your meal planning, you’ll give your body a wellness boost. Pay attention to how you feel after eating chickpeas. If you start to have any sort of stomach issues or other symptoms, consult your doctor. Though most people enjoy the taste and benefits of these bite-sized legumes, some may not digest them well.
From what creates addicting hummus to the perfect addition on top of a salad or warm bowl, chickpeas are a mostly healthy addition to your balanced diet. Here, we explore the side effects of eating chickpeas, including the good and the not-so-good. And for even more healthy tips be sure to check out our list of The 7 Healthiest Foods to Eat Right Now.
They help with digestion.
Fiber is an essential part of digestion, and yet, some people struggle to get enough of it every day. Luckily, chickpeas soar in this category, particularly with a high dose of soluble fiber called raffinose. This helps you to digest your food more slowly since the good kind of bacteria breaks down the raffinose. Also, bowel movements might be more comfortable and more frequent, according to one study about chickpeas.
For optimum vitality and energy, it’s essential to manage your cholesterol. How come? This stat can contribute to heart disease, obesity, strokes, and other serious illnesses. Because chickpeas are packed with soluble fiber, it improves our gut health and thus, lowers our cholesterol levels.
Our bodies are impressive things, able to fight disease, create organs during pregnancy and protect us against viruses, environmental factors, and more. When we feed our body nutrient-rich foods, like eating chickpeas, it’s like giving ourselves a helping hand. In fact, when we consume chickpeas, our bodies produce ‘butyrate,’ a short-chain fatty acid. Some studies have shown this fatty acid can fight sick and/or dying cells. Another study goes a step further and says this could lower our overall risk for colorectal cancer!
They give you stronger bones.
Like many other legumes, chickpeas are packed with fiber, magnesium, and calcium. These present many wonders for our body, but one of the most significant is building stronger healthier bones.
Canned chickpeas should be eaten within a year.
As with anything that’s packaged from a manufacturer, canned chickpeas often contain an added preservative to ensure freshness and taste. Though this doesn’t pose a risk most of the time, in some cases, the metal could be problematic. One study conducted by the University of Minnesota found that sometimes, the cans or lids can rust and leak into our food. That’s why it’s best to store canned goods in a dry, dark place and consume them within one year of purchase.
Be careful of botulism.
Though the risk for contracting botulism from canned goods is very low, it’s still there, according to the Centers for Disease Control and Prevention. Botulism is common when someone cans food at home, and the canning process wasn’t done properly. This serious illness is rare and is caused by bacteria that disrupt the nervous system. Sometimes, when canned foods aren’t stored properly, this bacteria can thrive, particularly in low-salt, low-oxygen, and low-sugar solutions, like chickpeas.
They’re only healthy if you don’t overdo it.
Since chickpeas are healthy, you can have as much as you’d like, right? Not so much. While they are a source of protein, fiber, iron, and zinc, they can also be turned into various snacks and meals that rack up the calories and fat components. Two examples are hummus and falafel, both of which should be eaten in moderation.
They may not be gluten-free—even if they say they are.
If you pay attention to the packaging on chickpeas in Whole Foods, Trader Joe’s, and any other grocery store, you’ll notice ‘gluten-free’ isn’t printed on their label. But, since legumes don’t contain legumes or other sources of gluten, shouldn’t that messaging be apparent? The reason manufacturers shy away from this language is due to the risk of cross-contamination. Some preserves could be derived from grains, so to be on the safe side, they don’t call it a gluten-free food.
So if you find yourself with a can of chickpeas and you’re ready to reap the benefits of this nutritional superstar, check out our list of 29 Healthy Chickpea Recipes.
[…] 2-inch pieces 1 cup green peas (fresh or frozen, thawed) 1/2 cup purple cauliflower florets 1/2 cup chickpeas Chopped parsley leaves, for garnish Lemon wedges Instructions In a small bowl, add saffron thread […] After 15 minutes of cooking, scatter asparagus, peas, cauliflower and chickpeas on top […] the rice to absorb any remaining liquid as well as steam the peas and warm the cauliflower and chickpeas and any other ingredients added […]
[…] (preferably the fire-roasted variety), drained 2 cups short-grain brown rice* 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas 3 cups vegetable broth ⅓ cup dry white wine** or vegetable broth ½ teaspoon saffron threads […] Stir in the chickpeas, broth, wine, saffron (if using) and 1 teaspoon salt […]
[…] class) 1/4 cup water 2 tablespoons chia seeds 2 teaspoons maple syrup For the Blondies 1 can cooked chickpeas or butterbeans, drained and rinsed well 1 cup dates, soaked in warm water for about 10 minutes i […]
[…] Legs x1 bag of Couscous x1 bag of Du Puy Lentils Dried Fruit Mix Spiced Tomato Ragout x1 LATA Cod & Chickpeas in Olive Oil x1 bag of Be Well Mix (nuts, seeds, chocolate, fruit, coriander) 10 pc Rose Turkis […]
[…] Sauce & Chickpea Topping Make the roasted chickpeas: Heat the oven to 425°F. Pat the chickpeas dry with a dish towel, then place them on a sheet pan […] Roast the chickpeas until golden and crisp, about 25 minutes, stirring halfway through. Remove chickpeas from the oven and stir in the lemon zest […]
[…] United States, Fabalish creates plant-based, allergen-friendly, organic and clean-label foods from chickpeas and its byproduct aquafaba (chickpea water) […] And from the upcycled chickpeas, they’ve created the first baked and organic falafel on the market – a healthy, tasty, and clea […]
[…] brown rice chicken tortillas and salad salmon and vegetables, with or without noodles curry with chickpeas and brown rice Get more dinner recipes – you can search by type of meal and ingredient […]
[…] Chickpea and spinach curry Ingredients: •Can of chickpeas •Can of diced tomatoes •Frozen spinach •Yellow onion •Garlic •Ginger •Olive oil •Chilli flake […] Fry chickpeas in olive oil on the hot plate for 10 minutes […] Add the chickpeas and onion,garlic and ginger into the pan with the tomatoes, add the frozen spinach and mix it al […]
[…] If you do get a table, get stuck into the “Hummus Komplett” topped with tahini, za’atar, whole chickpeas and a boiled egg; and the spinach and feta shakshuka – with plenty of warm pita to clean the plates […]
Harvest Hash Code Red Goat Sweet potatoes and local veggies topped with herb aioli and a poached egg. Topped with crispy oats and greens. (Sub chickpeas and green goddess dressing to make this vegan) CA$14.00
[…] Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba […] 5 garlic cloves, smashed and finely chopped ½ teaspoon smoked paprika 3 (15-ounce) cans chickpeas, with liquid (or about 4 1/2 cups cooked chickpeas and 1 cup cooking liquid) 2 (12-ounce) jars roasted red peppers, drained and finely chopped ( […] Stir in the chickpeas and their liquid, roasted red peppers and canned tomatoes […]
[…] 1 – 2 tortillas vegan cream cheese a handful of spinach tomato, thinly sliced a small handful of chickpeas 1 – 2 tbsp marinara sauce (or pizza, pasta sauce) SNACK #3 Banana Chocolate Pudding 1-2 Bananas […] a little bit of sweetener if necessary some granola for the top SNACK #4 Raw Falafel Mix a can of chickpeas 1/2 red onion 1 clove garlic juice of 1 lemon a handful of fresh parsley seasonings: sea salt […]
Go to Homepage We’ve rounded up our 60 best, easy dinner recipes! From grilled steak to braised chickpeas to allll the sheet pan dinners—we’ve got you covered […] Yeah, it sounds brunchy, but trust us—try it for dinner! Braised Chickpeas with Chard […]
[…] and one to drink) 1/2 cup halved and pitted Kalamata olives 1/3 cup of raisins 1 x 15 oz can of chickpeas, drained 1/2 cup chopped fresh cilantro 1 x 28 oz can crushed tomatoes 1 teaspoon lemon peel Juic […] Add the stout, olives, raisins, chickpeas, crushed tomatoes and cilantro and bring to a boil […]
[…] thats reduced on the day I am in the supermarkets Cupboards Staples for One Tinned chopped tomatoes Chickpeas Coconut milk Passata Tinned tuna Tined chopped tomatoes Pesto (red or green) Pasta (your favourit […]
[…] “For over 30 years, common pathogens in chickpeas and other legumes have been controlled by fungicides,” says Vandemark […] “Our approach looked at two different types of chickpeas – kabuli and desi,” says Vandemark […] ” Kabuli chickpeas are larger, have a clear or light beige seed coat, and are typically canned and used to make hummus […]
[…] 60g butternut squash, peeled and cut into chunks 100g chicken breast fillet, sliced 40g tinned chickpeas drained and rinsed 4 spring onions, thinly sliced Handful fresh coriander, roughly chopped 1 lime […] To serve, place the pumpkin, chicken, quinoa, chickpeas, pepper, coriander, lemon juice and zest in a serving bowl […]
[…] You can find vendors selling sundal(chickpeas and crispy veggies), soan pappadi(fluffy cotton-candy-like sweet), bajji (onion/plantain fritters), […] We used to sit on the floor as a family and eat a giant appalam(deep-fried lentil flour and chickpeas, spiced with pepper and chili powder) […]
[…] Dietitian Mexican Bowl, Alana Haldan, Sprouts and Krauts (shown above) One Pan Pasta with Chickpeas and Tomatoes, Melissa Altman-Traub, RDN Squash Filled with Herbed Quinoa and Cranberries, Sharo […]
[…] Butter chickpeas Serves 4-6 If you are feeling virtuous, feel free to substitute coconut milk for the coconut crea […] each of fennel seeds, ground fenugreek and ground coriander 1 tbsp garam masala 225g (8oz) dried chickpeas 1 ×
The frontier of the agriculture industry is about to take a big step closer to going mainstream.
Chicago-based food processing company Archer Daniels Midland ADM+0.4% (ADM) and InnovaFeed, a French firm that makes insect protein for animal feed, plan to begin building what will be the world’s largest insect protein facility in 2021 in the city of Decatur in central Illinois.
The partnership between ADM, a $28 billion giant, and the startup InnovaFeed amounts to a vote of confidence in a nascent industry that could one day play a key role in the global agriculture sector.
“I’m in awe. If they can pull this off, it will be magnificent,” said Jeffrey Tomberlin, a professor and entomologist at Texas A&M University who has done pioneering research on insect protein. “This facility will be several times bigger than anything else in the world,” Tomberlin said.
ADM and InnovaFeed plan to grow and harvest billions of an extraordinary insect called black soldier fly, whose larvae consume prodigious quantities of organic material and convert it into nutrient-rich protein that can then be sold as animal feed. ADM and InnovaFeed aim to produce up to 60,000 metric tons of animal feed protein per year, plus 20,000 metric tons of oils for poultry and swine rations and 400,000 tons of fertilizer.
Black soldier fly larvae will eat just about anything — including non-compostable food waste bound for landfills — and produce hundreds of times more protein per acre than traditional animal feed sources. The new plant will give ADM and InnovaFeed a foothold in the burgeoning market for sustainably sourced food at a time when consumers’ environmental awareness is growing.
The plant would be a major step toward mainstreaming the insect protein industry, which aims to feed farm animals and aquaculture not corn, soybeans or fishmeal — common types of animal feed — but instead black soldier fly larvae and other grubs. If widely scaled-up, this would mean vastly reducing the carbon footprint and land requirements of farm animals, especially those raised for slaughter. For every kilogram of meat they produce, cows and sheep require around eight kilograms of grains, pigs require about four kilograms and chickens need 1.6 kilograms, according to one estimate. Growing that much grain requires intensive use of land and water.
The process for efficiently cultivating black soldier flies wasn’t well understood until the early 2000s — a big reason why the insect protein industry today remains small, consisting almost entirely of startups, including many in Europe, according to Tomberlin, the Texas A&M professor. InnovaFeed, itself only a few years old, runs the current world’s largest facility, in Nesle, France. The new Decatur facility will produce around four times as much animal feed per year.
Early backers see great potential as demand for sustainably sourced food continues to grow. More than half of U.S. consumers say they want sustainable food, according to a 2019 survey by the International Food Information Council, a nonprofit. Three out of five people in the U.K. are willing to pay more for environmentally friendly food options, according to a survey of 1,000 people by professional services firm GHD released in November.
The success of plant-based meat companies this year, such as Impossible Foods, has raised hopes of shrinking the agriculture sector’s carbon footprint: the food industry is responsible for one-quarter of global greenhouse gas emissions.
The black soldier flies at the new facility, which will be run by InnovaFeed, will gorge themselves on various corn products that ADM already produces at its Decatur facilities. Normally, these corn products would undergo several rounds of additional processing before finally being transported to an end customer, explained Sapna Sanders, InnovaFeed’s Project Director for North America, in an interview.
“We’re able to avoid all those energy-intensive steps,” Sanders said.
The arrangement suits both. ADM gets to avoid the expense and hassle of further processing its corn products. InnovaFeed gets to produce and sell its animal feed, oils and fertilizer to a range of customers. One of its contracts is with the food and drink behemoth Cargill, the second-largest private company in America.
In the future, black soldier fly larvae inside commercial facilities might be doing even more environmental heavy lifting — by eating up the mountains of food scraps and other human food leftovers otherwise headed for landfills.
Roughly one-third of all the food produced in the world for human consumption each year, 1.3 billion tons, is lost or wasted, according to the U.N. Much of that ends up in landfills, where it can’t naturally biodegrade and ends up belching methane, a greenhouse gas dozens of times stronger than CO2.
Part of the reason so much food winds up in landfills is that there aren’t any convenient alternatives, especially for waste that isn’t compostable. But black soldier flies would be happy to eat up all this landfill-bound waste: researchers have found they gladly eat even foods that can’t be composted. (They appear to be uninterested in hair and bones, however.)
Bringing down the costs
The biggest obstacle to scaling the insect protein industry up further is cost. Insect protein is still more expensive as an animal feed product than, for example, fishmeal, or the parts of fish caught by commercial fishing companies that are not consumed by humans (such as offal or bones). Tomberlin has estimated that it will take five or so more years for insect protein to be cost-competitive with traditional animal feed sources, although the industry is still too young to know how far and quickly costs will fall.
The U.S. may not be the first to get there. Compared to Europe, the U.S. government has shown relatively little interest in helping the nascent industry get a leg up, Tomberlin said. Yet even more than Europe, China appears most interested in getting the insect protein industry to commercial scale, he said. It already has some of the largest and most efficient black soldier fly facilities in the world and is intensively innovating, according to Tomberlin.
Nevertheless, that one of America’s largest food companies sees commercial value in insect protein is perhaps a sign that a widespread role for it at the heart of the agriculture sector is perhaps not too far away.
Correction: An earlier photo that accompanied this story pictured another type of larvae, not black soldier fly larvae, as captioned. Follow me on Twitter or LinkedIn.
I cover the energy industry, with a focus on fossil fuels. Formerly I covered oil markets in Africa, the Mediterranean and the Mideast Gulf for commodities publication Argus Media in London. I graduated from the London School of Economics with a masters degree in 2017. Contact me at email@example.com.
The world’s largest insect farm is to be built in northern France as a company seeks to meet the growing demand for food. French firm Ynsect has raised $224 million from investors to build a farm in the French city of Amiens due to open in early 2022. Amid a growing demand for protein, the farm will produce 100,000 tonnes of insect products such as flour and oil per year as well as creating 500 new jobs. Read more 👉 https://newseu.cgtn.com/news/2020-10-… 🔴 Subscribe to CGTN Europe Youtube channel for all the latest on Business, Technology, Environment and Current Affairs 🔴 Follow CGTN Europe on social media 👇🏼 Facebook: https://www.facebook.com/cgtneuropeof… Instagram: https://www.instagram.com/cgtneurope/ Twitter: https://twitter.com/CGTNEurope
In these grave and uncertain times of the Covid-19 global pandemic of 2020 and beyond, investors are eager to take advantage of the creative ways entrepreneurs and safe food-delivery services not only help mankind but help save the planet from the energy required to get food to your table. Front-runner investors who have focused on the e-commerce and delivery services of the food industry are now ready to augment their investments in new food technologies.
According to Forward Fooding, the food delivery sector represents less than 1 percent of the total food retail market even though these investments continue to grow at a whopping 451 percent. The next largest smart money is in consumer apps, up 348 percent and kitchen and restaurant tech up 245 percent.
DigitalFoodLab’s newsletter, FoodTech, estimates that European food tech startups raised €2.4B in private capital in 2019, a 70 percent increase from 2018. Even though investment in agricultural tech has dropped (-11 percent), investors in green technology see a future in funding European AgTech startups, like the platform XFARM, as this economic area raised €3M series A in December, 2019—a close second to the U.S. market.
Here are five interesting ways European entrepreneurs are using food tech during the pandemic:
1. Farmers’ platform
This platform created by farmers for farmers claims it can raise efficiency of a farm to its “limits” by improving irrigation, protection and fertilization based on data entered into the XFARM platform and linking data to sensors that are designed for agricultural use. Its modules, available in both Italian and English, can be customized to your farming needs.
For example, think about the grapes for your fall harvest that are dependent on weather fluctuations due to climate change and how monitoring the irrigation, protection and fertilization could augment your sound judgment to ensure a perfect crop for that pinot noir!
2. Farm cupboards
What if you aren’t a farmer but want to grow your own produce and have no space to do it? Agrilution offers little fitted farm cupboards. Its main product made in Germany is “Plantcube” that is about the size of a small fridge and can be built right into or added onto the kitchen design. Its glass door is attractive and offers instant sensuous pleasure of your home grown lettuces, parsley, rosemary and thyme.
3. Ugly produce
Speaking of produce, Finland developed a successful startup now in the UK called Oddbox. This is a delivery service of “rescued” food from local farms that would otherwise be thrown out.
It claims to rescue delicious, fresh fruit and veggies for being too odd, too big, too small, having cosmetic defects or even being too many from local farms and delivers it to your doorstep. And its site says that if food waste was a country, it would be the third largest emitter of greenhouse gasses that threaten our planet.
4. Italian pasta
No waste here! Sustainable sourced ingredients from small farms in Italy will be used on a seasonal basis to create pasta kits. On the horizon is EKOOK. You will be able to choose your recipe of “fresh organic and wholesome Italian-style pasta kits” from its soon-to-be-launched website, promising next-day delivery to your home.
According to the press release, inside the kit are two QR codes: “one will open a video tutorial guiding you on how to best prepare and serve your pasta dish in the traditional style. The second provides a link to a playlist curated to enhance your dining experience, pairing sound to your palate for a full sensory experience.”
This enterprise also plans to offer the usual payment methods including AMEX and cryptocurrency. And yes, the popup chats on EKOOK’s website, complete with a chef’s image, will be instant. Plan on this coming soon to Italy and the U.S.
5. No guilt
How about an app that lets you calculate the nutrition values in that homemade Italian-style pasta to which you added scampi and an arugula salad? Just take a photo of your meal on your smart phone with Foodvisor, and the values come up. This nifty little app also lets you keep a diary and calculates your personal nutrition goals. And you can add the measurement of your physical activities (safely done outside and with masks these days) to check your established exercise goals. No guilt here! Just pleasure in instantly knowing that your healthy and safe goals are being met.
So, dive right into food tech with its really fun ways to use and invest in smart technology to save time, energy, the planet, and keep you safe.
Future of Food Technology in Light of Covid-19 (for Students) | Hindi In this video, Dr Prabodh Halde (Head Regulatory-Marico Ltd. & Ex-President AFST(I)) has briefly talked about the future and scope of food technology in light of Covid-19. This video is especially meant to encourage students. food technology, foodtechsimplified, food science, food processing, scope of food technology, why food technology, food technologist, food technology major, future of food technology, scope of food technology in India, career in food technology, career in food processing, career in food science, career in food industry, food technology career, food technology jobs #foodtechnology#foodtechsimplified#covid19
Frozen food holds an interesting position in modern food history. Flash freezing has been hailed as a technological marvel that made nutritious vegetables accessible to urban and suburban Americans virtually anywhere, at any time of year. But TV dinners have also been pinned as a symbol of the domination of processed foods over the American diet — a move away from natural, wholesome foods from the earth and instead toward laboratory-made sugar and salt bombs that are shortening our lifespans.
The frozen food industry is rapidly growing
Like with any complicated subject, the conclusion to be drawn isn’t as simple as “frozen food is good” or “frozen food is bad.” It’s true that flash-frozen fruits and vegetables were and continue to be a helpful innovation that allows people to get vitamin and nutrient-dense foods into their diets. It’s also true that some frozen food brands sell meals that are incredibly high in calories, sugar, and cholesterol, with very few necessary vitamins and minerals to balance it out.
But people today are busy, and with the continuing effects of the global health crisis on supply chains, access to fresh food is challenging in a way many of us have never experienced before. The frozen food market, globally, was valued at $291.3 billion in 2019, and was expected to continue growing even before the pandemic. Frozen, ready-to-eat meals make up a significant portion of that figure. The time-saving, long-lasting, satisfying and potentially nutritious properties of frozen foods are just too tempting to pass up right now.
Expect more from the frozen aisle
Fortunately, there are lots of producers branching out beyond trays of chicken nuggets and mashed potatoes, to offer more diverse flavors and healthier options in the frozen food aisle.
Amy’s Kitchen, the well-established vegetarian food brand, has been on this beat for some time. They have a hefty array of frozen, prepared foods, including veggie burger patties, pizzas, and microwaveable breakfast burritos. Lots of their products are vegan, as well as organic and non-GMO, making them great snacks or no-effort dinners for busy people looking for healthier options in a pinch. And some popular plant-based brands didn’t start off in the frozen food aisle but have since expanded there. Daiya, best known for their vegan cheese shreds and slices, now sells ready-to-cook pizzas and microwavable burritos.
Kashi, the health food brand you might know better for their cereals and granolas, also offers a line of frozen prepared meals — all of which are vegan and non-GMO, and come in globally-inspired recipes like chimichurri quinoa bowls and mayan harvest bake.
Even brands that do sell meat and other animal products seem to be making a concentrated effort to keep up with consumers’ growing interest in plant-based eating by offering clearly labeled, vegan-friendly meals. Frontera, which sells a variety of Mexican-inspired snacks and meal starters, has a full line of frozen meals and skillet kits in traditional, meaty varieties, but also plant-based ones that center beans and veggies, like their three bean taco bowl that includes lively ingredients like plantains, chard, fire-roasted peppers, and kale. Similarly, Saffron Road is a brand that sells snacks, meals, and accouterments mostly inspired by Indian cuisine. Their frozen selection, like Frontera, includes meat-centric options as well as totally vegan ones, like their pre-made vegetable biryani.
Frozen prepared meals offer the convenience of TV dinners to consumers with special dietary needs and interests, like vegetarianism or veganism, and in many cases offer gluten-free, soy-free, or otherwise allergen-free options as well. But well-established, as well as up-and-coming plant-based food brands, also offer sides and dinner helpers, in addition to full, TV dinner-style meals.
Quick plant-based meals are increasingly available
Since, as research shows, much of the frozen food market is still dominated by meat, it only makes sense that plant-based companies in the freezer aisle would offer mains and sides to help complete a vegan dinner, too. When you have time to do a little cooking, but going from scratch just isn’t going to happen, plant-based and environmentally conscious consumers can throw on something like frozen cauliflower wings or spinach bites to have on the table quickly.
One such brand offering meal accouterments would be Strong Roots, offering delectable cauliflower hash browns. Their line of sides/snacks and burger patties are very veggie-centric and made from unique ingredient combinations, like their beetroot and bean burger or broccoli and purple carrot bites. With their simple, easily-pronounceable ingredient lists, they’re proving that not all frozen food is laden with heaps of salt, sugar, and mystery ingredients.
Similarly, RollinGreens offers slightly elevated, healthier alternatives to kid favorites like tater tots and wings. Instead of potato, their tots are made of millet, vegetables, and spices, making for a snack or side that boasts a simple ingredient list and low glycemic index. The simplicity factor goes for their cauliflower wings as well, which come in teriyaki, sweet mustard, and spicy green buffalo varieties.
Plant-based startups and old standbys alike are putting options onto the fast-growing frozen food market that are changing the character of the category. No longer is frozen food confined to its reputation as a convenient but overall unhealthy and unnatural product. Shelves are now stocked with meals, sides, and snacks that balance the health and environmental concerns of modern consumers with their busy schedules and need for quick, easy options. At a time when we’re all overworked and stressed, a quick and wholesome dinner might be exactly what we need.
Officials in China’s southern metropolis Shenzhen reported Thursday they had found traces of COVID-19 on a batch of chicken wings imported from South America. Media reports soon claimed chicken wings had “tested positive” for coronavirus, stoking fears the virus has found its way into the world’s food supply. However, the World Health Organization says that’s not a concern.
“We have no examples of where this virus has been transmitted as a food-borne [disease], where someone has consumed a food product [and become infected],” WHO head of emerging diseases unit Maria van Kerkhove said during a regular press briefing Thursday.
Although COVID-19 is a zoonotic virus, meaning it originated in an animal before transferring to humans, it likely didn’t do so through consumption. As Van Kerkhove points out, if the virus was in our meat supply it would be killed when the meat is cooked. Raw food, like sushi or even runny eggs, poses more of a risk, but so far the virus has not been found inside those products.
The original outbreak of COVID-19 at a market in Wuhan more likely occurred because humans had close contact with both live and dead animals and didn’t take proper hygiene precautions, such as washing their hands.
Still, a recent flurry of incidents connecting coronavirus outbreaks with food markets has caused concern. In June Beijing shut down a seafood market after a cluster of COVID-19 cases were traced to one of the stalls there. Officials speculated the virus had been imported along with fish from Europe, prompting a sudden boycott of Norwegian salmon.
This week, New Zealand reinstated a nationwide lockdown after a COVID-19 cluster emerged in Auckland. The island country had gone 102 days without a single local transmission case before the cluster emerged. Local authorities are investigating whether the virus could have been imported along with frozen food since one of the patients worked at a cold storage unit.
Chinese officials also suspended meat imports from three Ecuadorean companies this week after COVID-19 was found on packages of frozen prawns. Samples taken from inside the packages and from the prawns themselves tested negative for coronavirus.
“The results show that the container and the packaging of these companies are under the risk of becoming contaminated by the novel coronavirus. Experts said that while this does not mean they can transmit the virus, it shows that the management of food safety is not ideal,” Bi Kexin, director general of China’s Import and Export Food Safety Bureau, said about the suspect prawn imports.
In the case of the Shenzhen chicken wings, too, COVID-19 was found only on the surface of the chicken and the packaging of the meat—not inside the chicken itself……