Patter Matters — ingredients

Most food companies source ingredients by price. The question is: what is the cheapest ingredient that satisfies the specification? The specification is usually narrow — a certain protein content, a certain moisture level, a certain shelf life. If an ingredient meets the spec, it ships. A chef thinks differently. The Culinary Standard Patter Gersuk trained at Le Cordon Bleu in London and spent years as a specialty sourcer for before founding Patterbar. The sourcing philosophy she brought to the bars is the same one she brought to professional kitchens: the ingredient is the food, and the food is only as...

"Natural flavors" appears on more American food labels than almost any other ingredient. It is the second most common ingredient listed on packaged foods in the United States, trailing only salt. It is in your granola bar, your protein shake, your yogurt, and almost certainly in the energy bar sitting in your bag right now. Most people assume "natural" means something good. It does not. What "Natural Flavors" Actually Means The FDA defines natural flavors as substances derived from plant or animal sources that are used to add flavor to food. The definition sounds reasonable until you look at what...