Emerging Trends: Taking the Fight to Food Allergies

The Children’s Hospital of Pittsburgh (UPMC) and two middle school students in Fairfax County Public Schools are working on food allergy projects.

Published in FSD Update

For sufferers of food allergies, relief may be in sight. Two separate groups of “researchers”—the Children’s Hospital of Pittsburgh (UPMC) and two middle school students in Fairfax County Public Schools—are working on food allergy projects. 

A peanut allergy patch?
UPMC is one of 10 worldwide participants working to desensitize sufferers’ reactions to peanut allergies by wearing a patch—think of smoking cessation patches. The patch contains a peanut protein, and the researchers are testing to see if by being exposed to small amount of peanut protein over time, whether sufferers’ allergic reactions are lessened. 

A food allergy detector?
For the Toshiba Explora Vision contest, two students in Virginia created a prototype of a food allergy detector. The device works like this: A UV laser beam is emitted onto a food item, which detects scattered light. Some of that scattered light shifts in frequency, called the Raman Spectrum. The Raman Spectrum is unique to every substance, therefore creating a fingerprint, if you will, for each food item. The detector picks up the Raman Spectrum from the food and processes it to determine if the food contains any of 50 common food allergies.  

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources