Latest news with #dairyfree
News.com.au
3 days ago
- Lifestyle
- News.com.au
Aldi releases a brand new pistachio-centric item
It seems like the pistachio food trend isn't ending any time soon, as shoppers rush to get their hands on a new item from Aldi. The supermarket chain has released Farmer Jo's Pistachio Spread, which comes in both crunchy and smooth varieties, and is dairy-free, gluten-free and plant-based. The product retails for $9.99. Pistachios are having a moment right now, with a recent spike in demand for pistachio flavoured products thanks to the Dubai Chocolate trend, which has seen the price and availability of the humble nut soar. Popular food content creator @NectoriousPapi tried the new spread from Aldi. 'It's beautiful,' he said after taking a bite. 'The texture is a little bit runny but it's also thick. It's just a great consistency, great texture. The flavour is the most important — it's a very strong pistachio taste, but not too strong. 'That 19 per cent really hits you in the face but it's also got a sweet element to it. 'Overall, it's a delicious, creamy pistachio spread.' Tati, who goes by @tastitati, also taste tested the pistachio spreads. 'I could put this in my yoghurt bowl,' she said. 'This is bussin'. It's so smooth but I love how it's got these little crunchy bits in it.' Fans of the supermarket chain, and the pistachio trend, expressed their excitement. 'This is such a slay,' one social media user said. Another said: 'Looking forward to trying this out when it drops on July 23. Love a good pistachio spread, especially with those dietary friendly options.' One added: 'Shut the front door.' An Aldi spokesperson commented on the spread's rapidly rising popularity. 'Our new Farmer Jo's Pistachio Spread has officially broken the internet (and maybe a few toast habits). Packed with pistachio flavour, it's rich, nutty and dangerously good,' an Aldi spokesperson told 'Within three days of being on shelves, it's been incredible to see our shoppers already spreading the love all over socials. Slather it, bake with it, or eat it straight off the spoon, who are we to judge. 'At just $9.99, it's an indulgence that won't break the bank.' It comes after Aldi released its $4.99 Hugos Pistachio Bombs and Hugos Pistachio Cream Covered Pretzels last month. Nectro weighed in on the items at the time, saying that the Pistachio Bombs were basically like the Dubai Chocolate in ball form. 'Not a lot of kataifi in this one, so I was expecting more crunch as you do with the Dubai Chocolate — but it's still there, just a lot more finer,' he said. 'The milk chocolate is a little overpowering, I feel like it would have worked better with white chocolate. In saying that, it's still delicious.' As for the pretzels, he said fans could taste a lot of the pistachio flavouring, adding it also had a hint of white chocolate and salt. He said if he had to pick out of the two, the pretzels would win.
Yahoo
21-07-2025
- General
- Yahoo
The 1-Ingredient Upgrade for Fluffier Scrambled Eggs (It's Already In Your Pantry)
Key Takeaways • Adding salt to whisked eggs about 15 minutes before cooking results in a softer, fluffier scramble.• The salt breaks up the proteins and keeps the eggs from getting too firm or getting weepy. My go-to method for making scrambled eggs is to add ricotta and cook them low and slow in a little butter until perfectly creamy. Sounds pretty foolproof, right? It is, but sadly, as a mom of a new baby with a very sensitive tummy, I've recently had to cut back on dairy. My days of using butter and cheese to avoid rubbery eggs are on hold for now. That said, my need for protein has never been greater. I am still craving fluffy scrambled eggs! What's a hungry mother to do? It turns out the answer is already sitting right on my kitchen counter: salt. To be fair, the secret ingredient is sitting on my counter in a salt well, but the idea comes from a cookbook sitting on my bookshelf, The Food Lab by J. Kenji López-Alt. In an extensive chapter called "Eggs, Dairy, and the Science of Breakfast,' Kenji goes into great detail on how to get tender scrambled eggs without adding dairy. It turns out that much like many wonders of the food world (Prosciutto, I'm looking at you!), all you need for superior fluffy scrambled eggs is salt and a little patience. Of course, I have always salted my eggs right before adding them to the pan, or while they cooked, but I'd never salted them in advance. And that's where the trick lies. How I Make Better Scrambled Eggs (No Dairy Required) Kenji's trick for better scrambled eggs goes something like this: Crack your eggs into a bowl, add however much salt you normally do to your eggs, whisk the eggs, and let them sit out on the counter for 15 minutes. After that, cook them how you normally do. Easy! The Science of Salting Your Eggs Salting and whisking the eggs 15 minutes in advance of cooking them changes the texture of the eggs. Kenji explains the scientific reasoning behind this comprehensively in the cookbook, and what I quickly gathered is that the salt breaks up the proteins in the yolk as it sits, which prevents them from clumping together too tightly as they cook. This also helps avoid getting "weepy" scrambled eggs that release water. What I love most about this tip is that my kids and I saw the science at work. As my salted scrambled eggs sat, we could see them go from a buttery opaque yellow to a translucent orange. Kenji explains that this color shift is the salt at work. When cooked, the scrambled eggs should have soft, fluffy curds that aren't rubbery or watery. While my kids are still not the biggest fans of scrambled eggs, they loved seeing this real-life science experiment. My eggs were so light and fluffy that I almost (almost!) didn't even miss the cheese. Enjoy Some Bacon With Your Eggs How To Make Bacon in the Oven Microwave Bacon Air Fryer Bacon Candied Bacon Read the original article on SIMPLYRECIPES
Forbes
18-07-2025
- Business
- Forbes
Bas Van Kranen's Flore Intends To Push Boundaries In Every Way
Flore recently reopened in Amsterdam after an extensive renovation. Flore, the two-Michelin-starred restaurant by Bas Van Kranen, recently reopened in Amsterdam after an extensive renovation. The new space was designed to reflect the restaurant's conscious dining premise and uses design details to further highlight the ethos of the food. However, Van Kranen intends for Flore to be more than a good meal. He wants it to spark a larger conversation on awareness of what goes on in the dairy industry, ethically sourcing ingredients and the importance of buying local. If you've ever wondered why Flore has a dairy-free kitchen, well, it's for a larger purpose. 'It's not because we think it's something that is interesting to say,' says Van Kranen in an interview. 'We decided to stop using dairy since the opening of Flore to raise awareness on what's going on in the dairy industry.' While there are farmers who don't give cows hormones or antibiotics, it's only about two to three percent of farmers. Bas Van Kranen intends for Flore to be more than a good meal. 'It would be too easy to say, 'okay, we can spend the money on buying good milk or buying good cheese',' says Van Kranen. 'It would be an easy way to fix a problem, but I feel like it's more interesting to learn how you can do without.' The restaurant used to use around 2,000 kilos of butter in a good year, with every piece of fish and meat, so taking away dairy has been no easy feat. He applies the same philosophy to meat and ethically sourcing ingredients, striving to ensure that the meat the restaurant uses doesn't use antibiotics or give the animal sugars. 'When you use an animal, you should be able to use the whole animal,' he says. 'That's why we do it with the lamb, because on a yearly basis, we are able to buy the whole lamb, whereas most restaurants only buy the saddles.' Van Kranen feels that if he can't use the entire animal, then he shouldn't be using it at all. For similar reasons, he won't use beef for the restaurant. 'It's more sensitive because typically the production of beef in Holland doesn't happen in a good way.' When it comes to sourcing produce, he aims to work with organic farmers around them, opening up a bigger conversation on what's going on in their farms and ensuring they can provide ingredients that the restaurant would also work with. 'Every year, we make a list with crops that we want to try,' he says. 'We do that on a very small scale with ten farmers, and on a yearly basis, they do very small trials. When a trial is interesting and successful, they do it bigger the year after.' While Van Kranen won't use the word sustainability, he says the point of the restaurant is to ... More entertain and feed people. While Van Kranen won't use the word sustainability (realistically, running a hotel and restaurant aren't sustainable practices), he says the point of the restaurant is to entertain and feed people. 'For us, what is very important behind the scenes is that we really try to be aware of what we do.' Before the restaurant, Van Kranen just ordered ingredients. Now, he puts thought behind every decision for Flore, and that's ultimately what makes it unique.
Associated Press
23-05-2025
- Business
- Associated Press
Weekly Recap: 15 Consumer Press Releases You Need to See
A roundup of the most newsworthy consumer and retail announcements from PR Newswire this week, including an auction and exhibition of iconic rock and roll gear, new dairy-free summer treats, and a summer season pass to Dave and Buster's. NEW YORK, May 23, 2025 /PRNewswire/ -- With thousands of press releases published each week, it can be difficult to keep up with everything on PR Newswire. To help consumer/retail journalists and consumers stay on top of the week's most newsworthy and popular releases, here's a recap of some major stories from the week that shouldn't be missed. The list below includes the headline (with a link to the full text) and an excerpt from each story. Click on the press release headlines to access accompanying multimedia assets that are available for download. For more news like this, check out all of the latest retail-related releases from PR Newswire. Do you have a retail press release to distribute? Sign up with PR Newswire to share your story with the audiences who matter most. Helping Journalists Stay Up to Date on Industry News These are just a few of the recent press releases that consumers and the media should know about. To be notified of releases relevant to their coverage area, journalists can set up a custom newsfeed with PR Newswire for Journalists. Once they're signed up, reporters, bloggers, and freelancers have access to the following free features: About PR Newswire PR Newswire is the industry's leading press release distribution partner with an unparalleled global reach of more than 440,000 newsrooms, websites, direct feeds, journalists and influencers and is available in more than 170 countries and 40 languages. From our award-winning Content Services offerings, integrated media newsroom and microsite products, Investor Relations suite of services, paid placement and social sharing tools, PR Newswire has a comprehensive catalog of solutions to solve the modern-day challenges PR and communications teams face. For 70 years, PR Newswire has been the preferred destination for brands to share their most important news stories across the world. For questions, contact the team at [email protected]. View original content to download multimedia: SOURCE PR Newswire
Forbes
22-05-2025
- Health
- Forbes
‘Healthy' Online Gluten-Free Bakery Wins Out Over Math Career
Addison LaBonte studied to become a mathematician, but she decided instead to bake gluten-free cookies and sell them online. Brandon Wilk Addison LaBonte played Division 1 soccer at the University of Maine and studied to become a mathematician before her life took an unplanned turn. Now, she owns and runs an online bakery, Sweet Addison's, that has sold 50,000 gluten-free, dairy-free cookies since the company was founded at the beginning of last year. LaBonte graduated with a math degree and began distance running but experienced severe leg pain. She was diagnosed with Compartment Syndrome. It's 'a painful condition that occurs when pressure within the muscles builds to dangerous levels,' according to the American Academy of Orthopaedic Surgeons. 'This pressure can decrease blood flow, which prevents nourishment and oxygen from reaching nerve and muscle cells.' LaBonte says she started eating healthier foods and eliminated those with gluten and was able to run pain-free. 'After dealing with my own food sensitivities, I started creating gluten-free and dairy-free baked goods that actually tasted good,' she says. 'When I saw how much demand there was for high-quality, health-conscious cookies, I realized this could be much more than a hobby—it could be a business.' Online entrepreneur Addison LaBonte checks on another batch of her gluten-free cookies. Brandon Wilk Sweet Addison's bills itself as 'America's first healthy bakery that serves impossibly soft, fluffy, melt-in-your-mouth desserts that are as delicious and nostalgic as they are good for you.' Six different cookies and two types of brownies are for sale on the company's website. Each comes in a pack of four that sells for $24, plus a shipping charge. LaBonte believes her athleticism and math skills haven't been wasted but rather have aided her online entrepreneurship. She joined the University of Maine soccer team as a walk-on and was given a full scholorship and has since competed in marathons and half marathons. 'The discipline and strategy I developed as an athlete and a math student translated seamlessly into entrepreneurship,' LaBonte says. 'Math is everywhere in my business! I use it for demand forecasting, profit margin analysis, inventory planning and pricing strategy. Understanding data trends has been key in scaling Sweet Addison's efficiently.' LaBonte says she has always loved problem-solving, and math is like a puzzle, requiring logic, creativity and persistence. 'I love that there is only one correct answer; it's black and white,' she explains. 'My favorite field was applied mathematics, because I enjoyed using math to solve real-world problems. Initially, I planned to go into data analysis or finance and worked as a hedge fund analyst for four years, but entrepreneurship pulled me in a different direction.' LaBonte grew up on the southern coast of Maine, where she cooked and baked with her mother and grandmother, and now lives and operates her baking facilities in Dallas. When launching Sweet Addison's in January 2024, her goal was to create high-quality, gluten-free, dairy-free cookies that don't compromise on taste or texture. 'My journey began as a gluten-free food influencer, where I saw firsthand the demand for indulgent, allergen-friendly treats that actually taste amazing,' she says. 'What started as a passion for recreating classic cookies in a healthier way quickly turned into a thriving e-commerce bakery shipping nationwide.' What sets Sweet Addison's cookies apart from others 'is our commitment to using real, wholesome ingredients—no preservatives, gums or fillers,' LaBonte says. 'Unlike many gluten-free cookies on the market, ours have a soft, chewy texture and rich flavor that rivals and often beats traditional cookies. We've built a loyal following, because our cookies don't just cater to dietary restrictions—they're a delicious treat for anyone who loves a great cookie.'
