Energy Drink of the Month -- December 2014

Remember when you were a kid and December meant a few weeks off school? Then you get a job and December means all your weekends are booked. Solid. Of course, your downtime and stress level vary by your religion, the size of your your family, the proximity of your home to your work, and other things. It is this crazy level of business that inspired my pick for this month.

The Energy Drink* of the Month for December 2014 is Mio Energy.
*Technically this is not an energy drink, nor is it a shot. Consuming this as-is would be a horrible idea, and is strongly discouraged. Small enough to fit into a purse or a large pocket, this is THE essential holiday tool to help you keep your energy level up through the hustle and bustle of the holiday season. This portability is why Mio wins December. (read more here-->)

Quercetin and Lord of the Rings -- An Unexpected Analogy

What does quercetin have to do with Lord of the Rings? 

From Are You a Monster or a Rock Star: A Guide to Energy Drinks -- How They Work, Why They Work, How to Use Them Safely

This is just one of the many analogies and metaphors in the Energy Drink Guide. My philosophy is that nutrition should not be hard to remember. Anything worth remembering should be explained in proper context. If it means nothing to you, you won't remember it and it won't help you in any way later in life.  This philosophy may not work for everyone, but it's the philosophy that has always helped me study.

Green-Eyed Guide's Top 7 Thanksgiving TV Scenes

In my family, we're not allowed to mention Christmas until the day after Thanksgiving. My mom always stressed that we were to spend at least a month being thankful for what we already had before even considering what to add to our Christmas lists. It is in that spirit that I've decided to devote a blog to the Thanksgiving TV moments I'm most grateful for. Feel free to share your own favorites.

ONE -- Pardoning a Turkey

C.J.
They sent me two turkeys. The most photo-friendly of the two gets a 
Presidential pardon and a full life at a children’s zoo. The runner-up gets eaten.

BARTLET
If the Oscars were like that, I’d watch.

http://youtu.be/fcCgmjqDA7k

TWO -- Monica Dances with Turkey

http://youtu.be/hGQCcjp9aiA

THREE -- Look Behind You

http://westwing.wikia.com/wiki/The_Indians_in_the_Lobby

Honestly, the whole episode of "Indians in the Lobby" is hilarious, entertaining and insightful. The next one is another scene from that same episode.

 

FOUR -- The Butterball Hotline

BARTLET
Stuffing should be stuffed inside the turkey, am I correct?

WOMAN
It can also be baked in the casserole dish.

BARTLET
Well, then we'd have to call it something else, wouldn't we?

This scene is also funny to me because I remember studying the two microbes the Hotline Lady mentions. My response to when first learning about them was pretty much the same as President Bartlet's. 

http://youtu.be/4TcGEcKjSu4?t=1m20s

FIVE -- Pilgrim Detectives and Butchering the English Language

http://youtu.be/xsVkCz9MM-Q

This scene is also from the episode Shibboleth, and this scene lays the groundwork for the scene I've put at Number ONE. 

SIX -- Chandler in a Box

http://youtu.be/Y3mPy-pnYRU?t=1m36s

SEVEN-- Brad Pitt on Friends

Really I just like this because f the irony of Brad Pitt dissing his then-girlfriend-now-ex Jennifer Anniston. There's a little truth to every joke, right?

http://youtu.be/n8OTYXkHwWk

 Happy Thanksgiving!

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Energy Drink of the Month -- Nov 2014: The NO Edition

This month I thought I'd switch it up and talk about the products I DON'T recommend. What they are and what they stand for bothers me. Some of the following products may be outdated, their formulas revamped or phased out entirely. Yet, my concern over these products is still valid as their wannabe's still live among us.

4 Caffeinated Products That Put the NO in NOvember

Read more-->

Naturally Confusing: 2 Things You Need to Know from New York Times Natural Debate

What does "natural" mean to you?  The Food Babe is at it again, and this time she's joining the debate over what "natural" food should look like.



"Would you eat poison ivy or E. coli? Natural does NOT necessarily mean quality." - Food Advocates Communicating Through Science



Is the solution to ban this controversial word from all labels? Probably not, but we should be more concise with the word's implications. FoodInsight.org provides us with perspective:

Naturally Confusing: Two Things You Need to Know from New York Times Natural Debate

Food Science in the News - the INFORMATION edition

Do you believe "information is power" or "ignorance is bliss"? In my opinion, it depends on whether we're talking about accurate or misleading information. I bring you two news stories which both involve providing more information to the consumer, and let you decide whether this information helps you in any way.

Food Science in the News - Information is Power
Nutritional Outlook recently posted an article describing the results of a test on different Front of Pack label formats. The International Food Information Council (IFIC) Foundation conducted a study in which they gave consumers four different packages, quizzed them on the nutrient amounts, and asked them which labeling system they preferred. Here were the options, excerpted from the Nutritional Outlook article (full article here):

"The study asked participants to look at four different packages, each featuring a nutrition facts panel as well as a unique FOP label:
1) a control version without any nutrition information on the FOP,
2) an FOP listing calories only,
3) an FOP listing calories plus nutrients to limit, and
4) an FOP listing calories, nutrients to limit, as well as nutrients to encourage.
After looking at these labels, participants were asked to identify the nutrient amounts and percent daily values per serving in each product, rate the ease at which they were able to answer those questions, and pick which product was the best choice nutritionally."

*SPOILER ALERT* the fourth option won. The key here is not just providing the information, but also answering the question, "What am I supposed to do with this information?" Information is almost always useless without context.

Food Science in the News - Ignorance is Bliss
If you haven't heard this story yet, give it time. This is just the type of story that mass media loves to jump all over-- a new tool to help consumers with their food choices, combined with the right amount of fear-tactics.
The Environmental Working Group (EWG, not to be confused with Eric Will Gymnastics aka my second home) recently published a food database which contains a scoring system for nutrition, ingredients of concern, and degree of processing. Every product in the database has an overall score, which consumers can use to find "greener, healthier and cleaner food choices." A database like this is a phenomenal tool with the potential to help consumers identify smarter choices for themselves and their families.

How "healthy" is this?

HOWEVER, anytime a database involves a rating system, it must also have specific criteria to remove the gray areas for assigning a one score or another. Case in point, how would you rate a vegetable smoothie that has 47g of sugar and contains ingredients with inherently high heavy metal counts (think seaweed) and pathogenic bacterial contamination (think leafy greens and E coli)? What metrics do you use to weight the severity of the "ingredients of concern"? Any ingredient also found in a yoga mat is obviously toxic, but what about salt? Sugar? Caffeine? For the degree of processing ranking, what about raw milk and the dangers associated with it's lack of processing?
I urge you to read the short rebuttal to the EWG ratings system from the Grocery Manufacturers Association (available here). A few of their most crucial points are excerpted below:

“The Environmental Working Group’s food ratings are severely flawed and will only provide consumers with misinformation about the food and beverage products they trust and enjoy. The methodology employed by EWG to develop their new food ratings is void of the scientific rigor and objectivity that should be devoted to any effort to provide consumers with reliable nutrition and food safety information. Their ratings are based almost entirely on assumptions they made about the amount, value, and safety of ingredients in the products they rate. Adding insult to injury, EWG conducted no tests to confirm the validity of any of their assumptions. Not only will the EWG ratings provide consumers with inaccurate and misleading information, they will also falsely alarm and confuse consumers about their product choices. Embedded in the ratings are EWG’s extreme and scientifically unfounded views on everything from low-calorie sweeteners to the nutritional value of organic foods.”

BOTTOM LINE

Information can be empowering, when provided in the right context. Watch out for fear tactics and overly simplified assumptions as to what constitutes "healthy food." As I tell myself every time I do a Risk Assessment for a new ingredient, CONSIDER THE SOURCE. Also, "keep an open mind, but not so open that your brain falls out."

Related Posts and Links:
I Ate the Whole Thing - Food Label Renovation perspective
FACTS and Fear - how they influence consumer perception
The Dosage Makes the Difference - Lessons from the Father of Toxicology

Help us get to 50 Likes on Facebook! https://www.facebook.com/energydrinkguide
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Berkeley Passes first US Soda Tax - Food Science in the News

As reported by Nutritional Outlook, Berkeley has passed a tax on sugar-sweetened beverages.

While this could be a good pilot study for the rest of the country, what works for Berkeley may not work for other cities that aren't as notorious for being health-conscious.

Furthermore, it's unfortunate and perhaps short-sighted that Measure D does not apply to 100% fruit juices. I get that we want to encourage fruit (juice?) consumption, but I say if excess sugar consumption is bad for one's health, then all beverages with more than, say, 15g ADDED sugar per 8 ounces should be included in this tax. Note, this is where the Added Sugar Labeling format proposed by the FDA would come in handy.

This is just my opinion. I need to "pull a Hermione" and do some more research on this subject. More to come.

Read the full Nutritional Outlook article here.

Energy Drink of the Month -- October 2014

Food Scientists, Quality professionals and those in marketing (“Marketeers”) don’t always see eye to eye. As the Green-Eyed Guide, my goal is to challenge myself and others to expand perspectives, to try to see a situation from another’s eyes. Thus, for this month’s energy drink pick, I wanted to provide my interpretation of how three different professionals in the food industry would see the same product.

The Energy Drink of the Month for October 2014 is Rockstar Roasted with Almond Milk

 Ever since my first exposure to energy drinks (back in 2003), I wanted others to see what I saw, wanted them to know the tips and tricks I know when it comes to reading labels and deciphering the contents of an energy drink. In place of my usual written review for the Energy Drink of the Month, I present this review:

 Three-Point Perspective on Rockstar Roasted Energy Drinks with Almond Milk

http://youtu.be/2el19xBwyls

Caffeine in Rockstar Roasted – Caffeine Informer

Rockstar Energy Drink – main site

Five Levels of Fatigue –booklet on Ebay; excerpt from Are You a Monster or a Rock Star: A Guide to Energy Drinks — How They Work, Why They Work, How to Use Them Safely

Energy Drink Guide FACEBOOK PAGE — Help push it to 100 Likes!!!
Sign up for a 1-on-1 with the GreenEyedGuide -- Google Helpouts

I am Beachbody - employee recognition

As the chosen "I am Beachbody" employee for October 2014, I had to make a video explaining who I am and what I do. This employee recognition is a great idea for a company as big and as rapidly expanding as Beachbody. I'm honored to be nominated, however, I knew I had to make the video a little exciting than the typical 1 minute speech in front of your workspace.

Since I had so much fun making this video, I will share it with the world!

For your viewing pleasure, in case you'd like to be a Food Scientist or Quality Specialist, or just want to know what I do for ~10 hours a day.

I am Beachbody - Who I am and What I Do

I know it's not Jenna Marbles quality, but it's my first video. It's imperfect and it's got character, like myself.

Enjoy!

--Green-Eyed Guide

Energy Drink of the Month -- September 2014

If someone asked you to draw a Venn diagram showing energy drink consumers and loyal Jamba Juice customers, how much would those two groups overlap? If you are familiar with my Energy Drink of the Month blog posts, you know by now that all energy drinks are not created equal. Some don't fit the mold, and there are many "energy-drinks-in-disguise" at your local grocery store and/or gas station. This month's pick is dedicated to another energy-drink-in-disguise, and also to telepathy.

The Energy Drink of the Month for September 2014 is Jamba Blueberry Pomegranate.

Energy Drink of the Month Sept 2014

Have you ever looked at a food or supplement label and thought, "I wish I knew what the food scientists think about this"? Allow me to present this opportunity for you to be Mr. Spock or Dr. Xavier (your pick) and read my thoughts as I assess this product.

Read the 7 Jamba Observations-->

Food Science in the News: Pumpkin Spice Controversy?

I love Pumpkin Spice Lattes. For me that drink is the symbol of Fall. This is especially true since I live in Southern California and there are few other signs the season has changed.
Apparently there's some angst over how Pumpkin Spice lattes aren't made from real pumpkin. If this surprises you or even if you don't care and nothing will affect your love for PSL, check out this article:

In Defense of the Pumpkin Spice Latte

My favorite part:
Kantha Shelke, a food scientist with a background in organic chemistry and spokesperson for the Institute of Food Technologists, gets questions like this all the time. “This conversation about chemicals in food requires a certain amount of responsibility, which I think some of these elitist writers and bloggers and speakers have somehow forgotten,” she says of the backlash against pumpkin spice flavoring. “I think it’s very irresponsible to be ignorant to such a level as to lead others astray and tell them to eat chemical-free food.” After all, she says, water and salt are chemicals."

That said, Pumpkin Spice Lattes (like many things in life) are best enjoyed in moderation.

The Making of a Quality Professional

I'm the kid who put "Eat Breakfast" on her to-do list so I'd start the day with something already checked off. I love checklists and bullet-points, and what you're about to read is a genuine enthusiasm for what I do at work. I am not fresh out of college, nor am I a seasoned professional with over twenty years in the industry.

Recently I moved from a role in Product Development to a role in Quality Assurance. This is not my first job in QA, but coming back to it after a year and a half of working on dry powder protein shake supplements, I'm noticing some key developments in my behavior.

PROBLEM SOLVING

I take the metro to work because I was having nightmares about being rear-ended on the 405. Eventually the Jellyfish Effect stopped working, and embracing the charm of traffic didn't help either.

http://www.lmakai.com/commuter-collection-necklace/

My first week of taking the train to work I was concerned by the frequency of breakdowns and delays. My commute takes four short train rides round trip. In 3 out of 5 days, at least 1 of my 4 rides was delayed due to mechanical difficulties. Statistically, that seemed like too many. This is what went through my mind:

Instead of getting perturbed by the delays, intimidated by the growing number of people waiting for the next train, or annoyed by the musk of people crammed beside me in the metro car, I was busy assessing the problem. 

Assessing the problem is the first step toward finding a solution.

http://www.zazzle.com/chemists+have+all+the+solutions+gifts

LISTENING

This might be a coincidence, but since moving to quality I believe I've become a better listener. When I was in Product Development, I was often trying to suggest answers – ingredient A works better than ingredient B; the formula tastes this way because it needs more of that, etc. Now, instead of making suggestions, I'm listening and doing a mental gap assessment – what do I know versus what do I need to know? I'm also assessing risk – what is the worst that could happen and should we try to avoid, transfer, mitigate, or accept this hazard? 

As a quality specialist, the key is not to suggest answers, but to ask the right questions.  

A DIFFERENT KIND OF FORMULATING

As a product developer I spent countless hours in the lab measuring out ingredients, enriching a formula, and tasting my creation. Now numbers are my ingredients. I recently created a spreadsheet to help me manage progress of a project I'm leading. Creating this spreadsheet was actually fun, like trying a new recipe in the kitchen. Using conditional formatting, I designed the spreadsheet so if I typed "performance" in a cell, that cell would turn blue, but if I typed "energy", the cell would turn green. 

Managing this data is on a whole different level than what I did in food science classes. It's the difference between writing a grocery list setting your fantasy line-up. 

Decisions are only as good as the data driving them.

BOTTOM LINE

As a colleague once explained to me, what makes a Quality Professional great is if they can look at chaos and see how the puzzle pieces will all fit together. I know I'm on my way...

RELATED POSTS -- A Day in the Life of a Food Scientist

The Xanthan Gum Disaster

Oyster Crackers, Carbonated Water and Spitting

3 Ways Quality Assurance is Like Parenting

Follow on Twitter: https://twitter.com/GreenEyedGuide

Food Science in the News: Carrageenan

I recently did some digging into the safety on carrageenan in food for August's Energy Drink of the Month. In addition to being difficult to spell correctly, the problem with carrageenan is that there's a prolific amount of misinformation readily available on the internet. I found this article by the International Food Information Council: Questions and Answers about Carrageenan in Food incredibly helpful. I highly recommend it for food scientist, non-scientists and all foodies everywhere.
Enjoy: Carrageenan in Food

Energy Drink of the Month -- July 2014

It was one year ago that I first held it. I pinched it, turned it over, smelled it. Deciding that it was real, I laughed heartily and did a little dance of victory. My first book had finally been published. My quest to help people see energy drinks like I do, to explain the tricks and tips to consuming caffeine safely, and to introduce my 5 Levels of Fatigue system for picking the right product had finally materialized into a green paperback. Ten years of research, experimentation and late-night writing all in less than 200 pages.

The Goal

 Energy Drink of the Month -- A Year's Reflection
To commemorate the 1 year anniversary of what I still consider my first child, I'd like to take a look back at a year's worth of posts about the Energy Drink of the Month. Each of them is highlighted for a different reason and almost none of them matches the typical energy drink you'd hear lambasted on the news.  

Read More-->

Response to CSPI's Call for Energy Drink Warning Letters - Energy Drinks in the News

The following is a response to the Food Navigator article: "CSPI calls for warning letters on energy drinks but are the numbers accurate?" by Stephen Daniels.
That article can be read here: Food Navigator -USA article

At the time of this post, a comment I had posted was removed. That comment is shown below:

Dear CSPI, I get that you want to protect people but if energy drinks aren't proven as the cause of death, how is regulating energy drinks supposed to help? Do you want the FDA to go after every energy drink that contains more than X milligrams of caffeine per container? If so, that won't help those who consume multiple servings of a mild energy drink, or those who mix energy drinks with alcohol. Moreover, without defining the specifics of the problematic energy drinks, you group products like FRS Healthy Energy (38mg caffeine per 11oz can) right alongside products like Redline (375 mg caffeine per 8 oz can). Personally I favor education over regulation, and I'd like to see as much energy (pun intended) go into label reading and consumer education as the fervor that goes into pushing for new regulations.

-Author of "Are You a Monster or a Rock Star: A Guide to Energy Drinks -- How They Work, Why They Work, How to Use Them Safely"

Fear and FACTS -- How both influence consumer perception of food

In many cases, companies have found themselves challenged by consumers and groups who object to a technology based on what they have heard rather than what they know.

This insightful observation comes from Food Business News' Executive Editor Keith Nunes. There's no denying that fear is an effective sales strategy. Unfortunately, as Mr. Nunes points out, using fear creates false impressions and confusion among consumers, and these scare tactics are hurting the food and beverage industry. The solution? Fight fear with facts.

Food Science in the News -- Fear and FACTS

In his editorial (found here--page 9), Mr. Nunes mentions several examples of how marketers use subliminal hints to sway consumer perceptions towards certain products by besmirching another. One example in the article is the ketchup label that reads "No HFCS", which taps into consumer fears and public perception more than scientific evidence about HFCS. This is just one example. Have you ever looked at the label of a frozen yogurt product and found that it contains more sugar and fat than the ice cream you passed up?  Have you ever indulged in a Vegan cookie because you thought it would be healthier than the non-vegan variety? (like this one -- see #5) Did you know that certified Organic foods are not inherently safer or more nutritious than their conventional counterparts?

With conflicting messages and confusing labels, it's no wonder consumers are puzzled about food science and nutrition. As a food scientist, I try to help my friends and loved ones sort the facts from the fallacies. Granted, I don't always know the answer and I'm not afraid to say so, but sometimes I am afraid to reveal my position. Recently, I discovered an organization which aims to facilitate these types of conversations. Their mission is my mission, so I'm elated to spread the word about the work they are doing.

Introducing the International Food Information Council (IFIC):
Their mission and vision says it all:

http://www.foodinsight.org/about

"...where credible science drives food policy and consumer choice." Sold. Sign me up. In fact, I encourage all those seeking scientifically driven food science and nutrition information to become a FACTS follower. What is FACTS?
 


NEW -- the FACTS network: 

http://www.foodinsight.org/FACTS

The FACTS network is a product of IFIC. This network is like the Caffeine Informer of food: presenting unbiased, science-driven information so all consumers can make informed decisions in pursuit of healthier lives.

3 Reasons Why the IFIC and the FACTS Network Deserve Your Attention

REASON ONE: Daytime Doctors -- John Oliver, Dr Oz and the Unfortunate State of the Supplement Industry

REASON TWO: Public Misconceptions --  Jimmy Kimmel asks Gluten-freebies "What is Gluten?"

REASON THREE: Emotional Conversations --  Raw versus Pasteurized milk; GMOs; Raising a child on a raw food diet; the soda ban; the dangers of energy drinks... These are all conversations that can be difficult to have without emotion. Plenty of scientists avoid these conversations altogether to avoid the confrontation. The IFIC says the percentage of emotional conversations around food is decreasing, but is that because people are learning it's better to avoid these topics or because consumers are becoming more open-minded to different view points? I can only hope it's the latter.

http://www.foodinsight.org/newsletters/taking-pulse-america%E2%80%99s-diet-findings-2014-ific-foundation-food-health-survey

For valuable consumer information on raw milk, biotechnology, food labeling, food fortification and other health/nutrition topics, explore the IFIC website: http://www.foodinsight.org/

Become a FACTS follower: On Facebook, On Twitter, or through the FACTS home page

Other great resources:
"Taking the Pulse of America's Diet: Findings from the 2014 IFIC Foundation Food & Health Survey" 
(See the condensed SlideShare presentation here)

Food Science in the News: John Oliver, Dr. Oz and the Unfortunate State of the Supplement Industry

Every organization has its angels and demons. The supplement industry, while full of people with good intentions, is also fraught with people who see an opportunity to swindle consumers who seek a quick fix to complicated conditions like diabetes and obesity. Personally I believe the answer to the weak links has a little to do with "Regulatory Zeal" -- watch and be amazed:

Watch Comedian John Oliver Blast Dr. Oz and Dietary Supplements Industry | Nutritional Outlook



Related Posts:

Consumer Warnings and the Oz Effect

5-in-1 Weight Loss supplement combo IS effective, but...

The Dark Side to Thylakoid Magic and Other So-called Appetite Suppressants

Consumer Warnings and the Oz Effect -- Food Science in the News

Nutritional Outlook posted an insightful article about the FTC's challenges in sketchy weight-loss ads, but there are some thoughts I'd like to add.

Consumer Awareness and Supplement Red Flags

The Nutritional Outlook article, "What Will it Take to Stop Sketchy Weight-Loss Ads" highlights some of the challenges both consumers and the Federal Trade Commission face daily: what to do about those questionable products with deceptive claims.

One of the scariest parts of this article is the discussion on "fly-by-night" advertisers. Fly-by-night advertisers will advertise a product and take the consumer's money, but they don't actually have a manufacturing location, they're just selling a product some other company is making. Talk about a total lack of traceability and transparency!!!

The scary part of this scenario is it's not just limited to weight-loss products. Ever seen those energy drinks you can only get online? Hmmm...

As discussed in the Nutritional Outlook article, the FTC has announced a program called "Gut Check" which is designed to help media broadcasters spot fraudulent ads. Consumer also need to use their own gut check and watch out for red flags in product advertising. For How to Spot a Red Flag: 6 Red Flags and Safety Tips, check out Are You a Monster or a Rock Star: A Guide to Energy Drinks - How They Work, Why They Work and How to Use Them Safety

Related Reading:
5-in-1 Weight Loss Supplement Combo IS Effective, but Thanks to WHICH combo?
Nutritional Outlook article: Dr. Oz Defends His Shows' Impact on Weight Loss Scams
NutraIngredients.com article: Dr. Oz on 'The Dr. Oz Effect': For my colleagues at the FTC...

Other Handy Resources:
Google HELPOUTS: "Energy Drink 101: how to sort the good from the bad" - enjoy a face-to-face (via webcam) conversation with yours truly and learn how to avoid red flags and questionable products (First session is free; spend 5 minutes talking or 30 minutes, I'm here to help - D. Robertson)

Follow @GreenEyedGuide on Twitter and stay updated on all"Food Science in the News" and consumer-awareness related posts.

Quality Assurance and Parenting

 While Product Development seems like the cool job that everyone wants, Quality Assurance seems perfect for those who love to work in the balance between order and chaos. Product Developers look for reasons to say yes (yes, the product will do this and that); Quality Assurance specialists look for reasons to say no (you can’t do that, we shouldn’t do this). If you’re considering a career in Quality Assurance or maybe just considering having children, here are three situations you will probably face.

 

This is a series of posts in which I share snippets of what it's like to be a food scientist. As a Quality Assurance Specialist and former product developer, there are some lessons I never learned in school and some challenges I never saw coming. 

 

3 Ways Quality Assurance is Like Being a Parent

(1) The Party and Due Diligence

When I was was a product developer, I felt like a parent trying to send something out into the world that everyone would love and want at their party. Moving over to the Quality Assurance side still feels like being a parent, but this time it’s my job to prevent the party.

As a product developer, you always accept the risk that something you put time and energy into won’t get the reception you’re hoping for. My second pseudo-child, Greenberry Shakeology, reminds me of Neville Longbottom: often overshadowed by some of the other characters, saddled with an unfortunate, awkward name, but really not so bad if given a chance to prove itself.

As QA, your job is to mitigate risk through due diligence. Homework and chores are often a prerequisite for allowing a child to go somewhere fun; document review, risk assessment and supplier audits are often a prerequisite for giving the green light to purchase a new raw material.


(2) The Cookie on the Floor and the Unfortunate Coincidence

As a parent, you’re going to have to reconsider your stance on the “5 second rule”. You may have eaten peanuts out of the communal bowl at the bar, but when your child drops their snack onto the floor and reaches down to pick it up, you have to make a split-decision whether you’re willing to accept the risk and let them eat it. Like an overprotective parent, the default response for those in QA is “No” for the sake of safety. We say “no” because we believe "better safe than sorry.”

Someone has to be the bad cop and consider worse-case scenarios. The best decision may not be the popular decision, and as a wise man once said, "We must all face the choice between what is right and what is easy." It’s an unfortunate coincidence that a not-so-nice name appears in the title "Quality Assurance". This is like the ’s’ in “lisp” or that abbreviation’s own abbreviation is so long. Parenting and QA can be thankless jobs, and it’s important to stay firm and not take the objections to your decision personal.

(3) Having the final say (sometimes)

So why would anyone want to do Quality? Because it’s fun to know the answer. To have the last word. Sourcing wants to buy something because it’s cheap. PD wants to use something else because it tastes the best. Operations just wants something fast because they want to move the finished product out the door. So when there's opposing views or uncertainty, who gets called to resolve the debate? Quality. Quality can assess the situation, the risk to the business, the risk to the consumer, and make the call. We’re not always right; we’re not always listened to; but we’re always the ones to ask.

Related Posts:

The Xanthan Gum Disaster
Oyster Crackers, Carbonated Water and Spitting

Energy Drink of the Month -- June 2014

You know you're in trouble when you wake up tired. You might've slept 6 hours but your alarm goes off and you feel exhausted. This is Fatigue Level 3, and June's Energy Drink of the Month is dedicated to situations like these.

The Energy Drink of the Month for June 2014 is neuro® SONIC™.

Energy Drink of the Month - June 2014

It's one of those mornings that you hit snooze three times before you finally got up. You've been awake (technically) for an hour but you still feel like you're dragging. At this level, a cup of tea isn't going to do it. You're not about to run a marathon or pull an all-nighter or work a vampire shift behind the bar, but you do have a full day ahead of you and you need to gear up for it.
– Excerpt from Are You a Monster or a Rock Star: A Guide to Energy Drinks.

Sometimes I need an energy drink that's going to take me from I-have-to-look-at-videos-of-baby-huskies-to-get-me-through-the-day to I-want-to-drive-85mph-on-the-freeway-singing-"We've-all-got-the-spark".

So why pick Neuro? 

3 Levels and 3 Reasons

Read the rest --> 

Food Science in the News: Taco Bell, Transparency, and Trehalose

I hate the "don't eat it if you can't pronounce it" mentality. I took organic chemistry, I can pronounce some pretty terrible chemicals just fine, but I have trouble saying "quinoa" and "acai" correctly. Oh sure, I'm not your typical consumer, but like most consumers I do favor greater transparency into what I may choose to consume.

This increasing consumer demand for transparency is why I applaud Taco Bell's emphasis on providing nutrition and ingredient information on their website.

Taco Bell Nutrition Information

When it comes to transparency about what's in their meat, the full story is best reported by Food Business News:
Taco Bell, trehalose and the trend of transparency, by Monica Watrous

Taco Bell Nutrition FAQs

Visit the Taco Bell Nutrition page and see for yourself how much information is readily available. Click here--> The More You Know, The More You Live Mas?

MORE INFORMATION ON TREHALOSE:
(1) Use in one of my favorite products; (2) PubMed Trehalose review of properties, history of use and human tolerance, and results of multiple safety studies; (3) Food Science of Trehalose by Cargill: Chemistry, Functional Benefits, Labeling, Regulatory Info and Nutritional Benefits

OTHER TACO BELL "FOOD SCIENCE IN THE NEWS" STORIES:
The Power of Protein

Why do we fall? NFL Perspective

"If gymnastics was easier, they'd call it football." During the NFL Draft, I enjoyed watching the footage of all the drills and conditioning college and pro-football players go through, but can't help thinking of all that gymnasts put their bodies through. For perspective. GreenEyedGuide.com

Elite Gymnastics- Why do we fall?: http://youtu.be/n4ihPazJFrQ

Energy Drink of the Month -- May 2014

It just stopped snowing in Wisconsin a few days ago but somehow I've already missed all the swimsuit sales. Headed to Florida for a 3-day weekend (which is as close as I'll get to Spring Break in Grown-Up Land) and forced to fork over more than I intended for a nice swimsuit, I was looking for a bargain wherever I could. I found it at 7-11 where, aside from my pre-flight protein shake, I found a collection of tropical-looking energy drinks that were 10 for $10! Colorful, affordable, low-cal and, better yet, they passed the Food Scientist Label Inspection (meaning they actually had substance and not just amateur combinations of caffeine and sugar) – SOLD!

The Energy Drink of the Month for May 2014 is vitaminwater® energy beverage Berry Punch.

READ MORE (click here): 3 Pros and Cons of vitaminwater® energy drink - from a Food Science, Product Development and Quality Perspective

John Oliver and Pom vs Coke Legal Battles

This is HILARIOUS! ESPECIALLY if you're in the food business and have been following these lawsuits and news stories (which are real).

John Oliver on Misleading Labeling of Food Products: http://youtu.be/_JLxHgsEjzw

FitFluential - 10 Things No One is Telling You About Energy Drinks

Let’s play a game. If I say “energy drink,” what comes to mind? Extreme sports athletes? Teenagers in the hospital? Green tea? News outlets often portray energy drinks as dangerous concoctions of sugar and caffeine but this isn’t the whole picture. While some energy drinks are loaded with sugar and caffeine, the truth is there were over 200 different energy drink brands in the US as of 2009, and some of those are more like green tea than the sugary caffeine-loaded product portrayed. Since many popular energy drink ingredients are also popular in fitness/health supplements, it’s time to consider the energy drink facts no one is telling you.

 Read the Rest: FitFluential.com

Learn the 10 things no one is telling you about energy drinks at FitFluential.com

Energy Drink of the Month -- April 2014

Could you pick an energy drink out of a line-up? Every so often, I read a news story that makes me either laugh or grit my teeth because of how energy drinks are portrayed as dangerous concoctions of sugar and caffeine. To me this portrayal seems like saying all water tastes exactly the same. Ocean water, bottled water, carbonated water etc. While some energy drinks do contain extreme amounts of sugar and caffeine, condemning all energy drinks without addressing the specifics is both folly and counter-productive to safe caffeine consumption. To combat this grievous over-generalization, each month I try to highlight an energy drink that breaks the mold and counters the stereotype.

The Energy Drink of the Month for April 2014 is Avitae ("ah-vee-tay") caffeine+water.

"Energy Kick" with 45 mg caffeine

"Energy Boost" with 90 mg caffeine

"Energy Blast" with 125 mg caffeine

There are currently no flavored versions (and thus ends, temporarily, the pomegranate theme I've had going since January's pick). There are three caffeine levels of this Avitae line available: 45 mg, 90 mg and 125 mg.

As far as energy drinks go, it doesn't get much cleaner or simpler than this. With the three levels of caffeine available, this product line is suitable for Level 2, 3 and 4 of the 5 Levels of Fatigue.  Also note that since it comes in a bottle, you can sip it and reseal it, regulating your caffeine intake in ways that aren't possible with an open can or a hot coffee.

For more, see:

Redefining "Energy Drink" -- 5 Qs with Avitae

Redefining "Energy Drink" - 5 Qs with Avitae

Are you a big fan of caffeine but not a fan of added sugars or artificial colors/flavors? Are you looking for an energy drink with a clean label and a simple ingredient line? Pronounced "ah-vee-tay", Avitae's line of caffeinated waters might be your solution.  

Wandering through the halls of the 2014 Natural Product West Expo, I was looking for something to grab my attention. With over 45,000 booths of products all chasing the same consumer trends ("natural", "gluten-free", "non-GMO", "Vegan") I was looking for something unusual. As a food scientist, I love reading labels, especially when it comes to anything caffeinated or supposedly ergogenic. Unexpectedly, it was one of the simplest products that captivated me most: water, caffeinated.

Food Science in the News -- Death and Freggies

Would you believe eating 7 servings of fruits and vegetables ("freggies") a day can reduce your risk of death by 42%? This stat comes from research by the University College of London and, while it bugs me when news headlines use extreme terms like "death" to catch attention, this research on mortality and freggies is worth discussing.

Read more-->

Thought this was an art display. Nope, just vegetables...from outer space?

Combating Obesity in Professional Baseball Players - The Onion

To celebrate April Fool's and to help you Angels fans get over that horrific 10-3 loss to the Mariners on Opening Night, I thought I would share one of my favorite nutrition and health pieces from The Onion:

“Michelle Obama Introduces Exercise Program to Combat Obesity in Professional Baseball Players”

Enjoy and remember, if you're going to pull your own April Fool's Day tricks, make sure the mean doesn't outweigh the funny.

What are YOUR favorite April Fool's Day tricks?

Related Posts
15 Ways to Convince Your GF Baseball is the Best Sport

Food Science in the News - Food Spoilage Red Light Green Light

Food waste is a major problem and expiration date confusion is one of the contributing factors. At a meeting of the American Chemical Society one scientist proposed smart-tags which could indicate whether food is spoiled. This innovation could alleviate some of the expiration date confusion and subsequent food waste. My only concern is that red means "fresh" and green means "spoiled".

For the full story, please see "Knowing whether food has spoiled without even opening the container" http://www.acs.org/content/acs/en/pressroom/newsreleases/2014/march/knowing-whether-food-has-spoiled-without-even-opening-the-container-video.html

For more on food waste and stability studies, see previous blog: Stability Studies - Food Scientist Life

When Granola Bars Roam Free

Perhaps it's because I'm a food scientist or perhaps it's because I have an odd sense of humor, but I always get a kick out of products labeled "natural." Let me share the 5 "natural" anomalies that amuse me the most.

Green-Eyed Insight on the Most Unnatural "Natural" Food Products

Read More--> 

100% Natural Water with Added Caffeine

This brownie is just naturally muscular, okay?

I'm sure it would say "natural" if it had a label.

 

Energy Drink of the Month -- March 2014

Planning for spring break or for bikini season? Feel sluggish and off-schedule due to Daylight Savings Time? Want a healthy energy boost without the sugar, the long lines at the coffee shop, or the concerned stares of your friends and colleagues?
If so, I’ve got the perfect energy drink for you. Yes, such a thing does exist, but this product is another energy drink in disguise so you don’t have to conceal your can or worry about those “(all) energy drinks are dangerous” lectures. (I’ve had 5 of those incidents thus far this year, anyone else?)

The Energy Drink of the Month for March 2014 is FRS Healthy Energy Citrus Pomegranate.
 
Read more for 5 Reasons to Pick FRS Healthy Energy-->

1. Alternative Energy - what makes this product different than other energy drinks
2. Quercetin - what it is and what it does
3. Sweetened by Fruit - what the sweetener system means to the consumer and to The WHO
4. Championing the Consumer-Friendly Label - 10 reasons to love this label
5. Level of Fatigue - where this product belongs on the scale of fatigue

Read more for 5 Reasons to Pick FRS Healthy Energy--> 

The Linger - A Food Science Horror Story

I tried swishing with water and carbonated water, even alcohol when I got home; I tried brushing my teeth several times but it was still there.

This is a series of posts in which I share snippets of what it's like to be a food scientist. As a product developer for dry powder shakes, there are some lessons I never learned in school and some challenges I never saw coming.

Green-Eyed Insight on The Linger

It all started when we decided to screen different brands of stevia to improve Cost of Goods. Stevia is stevia is stevia, right? Oh, so wrong. One of those brands didn't seem as pure as the others and gave me a hint of a bitter metallic taste that just wouldn't go away. This is called The Linger, and it's a fairly common experience among food scientists and product developers. 

When I asked my colleagues if they'd ever had a taste that just wouldn't go away they all smiled and laughed with a look of nostalgia on their faces. Enduring The Linger is not a fun situation to find yourself in but eventually it does go away. The experience is a rite of passage, a badge of honor, like the first time you have to spend the night in your lab during Grad School.

Side note – if you ever have to spend the night in your lab during Grad School the key is to find three padded roller chairs and line them up so the seats make a soft elevated bed. Point the backs of the outer chairs in opposite directions as the chair in the middle so you can lie down atop the line of seats and have a makeshift wall on either side. If these padded chairs are on wheels (and they usually are) make sure the wheels are locked or that the outside chairs are pushed up against a desk or a wall. If you're taller than 5' 1.5", it might take more than 3 chairs, but the key is to alternate the directions the backs of the chairs are pointing. This alternate pattern keeps the chairs stable and keeps you from falling onto the floor. 

Eventually The Linger does go away but since it's not always caused by the same ingredient, the solution won't always be the same. A good tip to remember is "Like dissolves like" so in order of increasing hydrophobicity/decreasing water-solubility, try carbonated water, coffee, peppermint flavored gum or toothpaste, oyster crackers, peanut butter and olive oil. You may even find that alcohol works but please don't drink on the job unless your boss says it's okay. Until The Linger goes away, everything you put in your mouth will taste like the ingredient that caused The Linger. Don't panic and don't be tempted to over-eat to make the flavor go away. Rest assured it eventually goes away and you'll be able to tell the Newbie your Linger experience one day. 

Got your own Linger experience? Please share it. 

Related Posts in "Food Science Life" series:

The Xanthan Gum Disaster

Stability Studies May Lead to Instability

Oyster Crackers, Carbonated Water and Spitting

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Stay tuned for more lessons from the lab. 
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