Some Delicious Times In Notes: Three New Uses For Old Foods

Covid came from the Latin name for an abundance of fruits. That’s not, however, the worst thing that’s ever happened to it. When the Swedish chemist Alexander Bogdanov was exploring new ways to engineer…

Some Delicious Times In Notes: Three New Uses For Old Foods

Covid came from the Latin name for an abundance of fruits. That’s not, however, the worst thing that’s ever happened to it. When the Swedish chemist Alexander Bogdanov was exploring new ways to engineer a chemical that could be used to make paper, a combination of oatmeal, starch, and edible particles from crushed almonds created a substance that is different to the on-the-shelf stuff the world knows today: it’s a waxy amber jellylike substance. Even Sweden’s Office of National Statistics says it’s now “commonly considered the world’s most popular paper-making ingredient”.

As if all that weren’t enough to make us love it, we get to add the delicious-sounding Omicron in there, and our next Kleenex box is going to be something we’ve never heard of before. So what do we know about the new variant? Well, here’s what it’s made from, according to Cocobased. And, if it’s anything like oatmeal, it probably tastes delicious.

Described by Cocobased as “the first unique combination of sweet and salty food and ingredient derived from an ingredient that doesn’t exist today”, it combines the two traditional foodstuffs heirloom to create something new.

Fruits and meat are usually one and the same, but these particular phytochemicals help to balance the flavours of an animal. Protein from yogurt is also incorporated into the mix in order to reduce the “off-taste” of butter.

According to Cocobased, the idea to join the two foodstuffs was generated by a former publisher of its website, Julia Zimmerberg, who had recently been looking for a “healthy alternative to margarine” – she discovered that vinegar didn’t just make toast creamy, but that also one of the key ingredients, apple cider vinegar, had been synthesised to create these ingredients.

To create the unique blend, Per Robinson, CEO of Cocobased, and Andreas Kaiser, a biochemist, worked with Ziegler to develop the foodstuffs. Ultimately the four months of hard work they invested into creating the new ingredient paid off when the foodstuff debuted at this year’s Paris market. The pair says they see their next step as being in Europe, so we’re likely to see this work their way on to shelves at our favourite supermarket chains before long.

But will it really be able to beat the competition? The makers of Stove Top may have lost a few markets in recent times after unveiling their own unique addition to our mealtime staples, but they haven’t done so by entering a random array of delicious foods into a foodstuffs factory, they’ve come up with something that smells great and tastes good.

An oatmeal cookie with oatmeal butter on it does come close – but that kind of innards doesn’t exactly have our name on it. So, as far as unique tastes go, we’re going to stick to watching our oatmeal foodbox for a bit longer.

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