K-State Research and Extension

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You Asked It!

Author: Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.

Food Allergy Awareness Week is May 11-17

Posted on by Karen Blakeslee
Nine food allergens
Nine food allergens – FDA

Chances are you know someone who has food allergies, including yourself. In fact, 53% of Americans have either a food allergy, food intolerance, and/or food sensitivity. This is significant and cannot be ignored.

The top nine food allergens, that are required to be declared on food packaging, include milk, eggs, peanuts, tree nuts, soy, wheat, fish, shellfish, and sesame. Nuts, seafood and shellfish are the most frequently reported food allergens. With these, specific species must be declared. For example, tree nuts must be declared as almonds, pecans, walnuts, etc. The same is true for the seafood and shellfish.

Accurate food labels are critically important. In a survey conducted by the International Food Information Council (IFIC), it found 67% of those surveyed said they trusted allergen labeling. The nine major food allergens must be declared within the ingredient statement or separately below the ingredient statement.

Some food manufacturers voluntarily add a “May Contain” statement. This is done because they may not be able to completely eliminate a food allergen during manufacturing.

Food Allergy Awareness Week, sponsored by the Food Allergy Research and Education organization, is emphasizing workplace education to help bring awareness to this important health issue.

Learn more about food allergens and management from the IFIC Food Allergens Toolkit.

NDSU Field to Fork Webinar – Food Preservation Toolkit

Posted on by Karen Blakeslee
Field to Fork
Participants will learn research-based information all the way from garden or field to the table.

The North Dakota State University Field to Fork webinar series has two more webinars scheduled for the 2025 season. Here are the dates and topics:

  • April 30 – Food Preservation Toolkit, Karen Blakeslee, Kansas State University Extension associate
  • May 7 – Healthy Soil, Healthy Food, Carlos Pires, NDSU Extension soil health specialist and assistant professor

To view other webinars in this series and to register for these final events, go to the North Dakota State University Field to Fork website.

Replacing Artificial Food Dyes in Foods

Posted on by Karen Blakeslee

A recent ban to phase out Red dye No. 3 has now expanded to other artificial food colors. So which food colors are being eliminated and where are they used? These are typically found in candy, soda, baked goods, cereals, and also some vitamins and medications.

In a report from Virginia Tech, here is the target list, some food examples, and possible natural options.

  • Blue 1 and Blue 2
    • Blue 1 is found in products such as Cool Blue Gatorade, M&M’s and Baja Blast Mountain Dew. Blue 2 is also found in M&M’s and cereals such as Boo Berry.
    • Natural alternatives include extracts from blue-green algae, butterfly pea flowers, or gardenias.
  • Red 40
    • Red 40 is found in products such as M&M’s, cherry Jello-O, and strawberry Yoo-hoo.
    • Natural alternatives include juices and extracts from beets, red cabbage, hibiscus, red grapes, tomatoes, pomegrantes, and sweet potatoes or with carmine from chocnineal insects.
  • Yellow 5 and Yellow 6
    • Yellow 5 is found in products such as M&m’s, Baja Blast Mountain Dew, Sunny D and Doritos. Yellow 6 is found in M&M’s, Sunny D, Jolly Ranchers, Doritos, and Cheetos.
    • Natural alternatives include extracts from annatto, turmeric, paprika, caramel, carrot, pumpkin, or carotene.
  • Green 3
    • Green 3 is found in products such as lime sherbet and canned vegetables.
    • Natural alternatives include blue and yellow natural dyes.
  • Citrus Red 2 and Orange B
    • Citrus Red 2 is applied to the rind of navel oranges.
    • Orange B makes hot dog casings and sausages look more appealing.
    • There may not be a natural alternative for these.

There will be many challenges for food manufacturers to make these changes. Natural dyes are expensive and consumer acceptability is important. Natural colors don’t react well to heat or acidity. These changes will take time, but the initial goal is to phase out these colors by the end of 2026.

What are Microplastics?

Posted on by Karen Blakeslee
Microplastics
Photo: Canva.com

You may see news stories about the large amount of plastic waste in the ocean, lakes and streams. This plastic waste is visible and can have a negative environmental impact. But it is what you cannot see that can also be a problem, and that’s microplastics.

Microplastics are less than 5 millimeters in size, about the size of a pencil eraser, and can be divided into two types. The first type is small pieces, such as microbeads in personal care products or plastic pellets for manufacturing. The second type is tiny pieces of plastic that break or degrade off of large plastic items that are not disposed of properly.

According to the U.S. Food and Drug Administration, current scientific evidence does not indicate that levels of microplastics in foods pose a risk to human health. There are no standardized methods to detect, quantify, or characterize microplastics in foods.

But you can still do your part to take small simple steps to reduce plastic waste and usage. Here are some ideas from PennState Extension:

  • Use refillable water bottles made of stainless steel
  • Use reusable food containers.
  • Bring your own bags when shopping.
  • When using single-use plastics, such as plastic water bottles, recycle them properly.
  • Share practices that work for you!

Add More Flavor with Herbs!

Posted on by Karen Blakeslee
Fresh Basil
Photo: USDA Flickr

Fresh or dried herbs can add a lot of flavor and color to many meals. Herbs and spices are often referred to as seasonings, but they are different products.

Herbs are the leaves of plants that grow close to the ground, such as parsley, thyme, basil, oregano and more. While many gardeners grow their own herbs, there are purchasing options for herbs such as fresh, dried or as a paste. When using herbs in recipes, use this guide for approximate equivalent usage amounts:

  • 1 tablespoon finely cut fresh herbs
  • 1 teaspoon crumbled dried herbs
  • 1/4 to 1/2 teaspoon ground dried herbs

Spices are from various parts of plants and trees such as the bark, roots, seeds, berries or fruit. Examples include cinnamon, ginger, cloves, onions, garlic and more.

Make your own spice blends! Using these can replace some or all of the salt in many recipes to help reduce sodium intake. Many store-bought spice blends are high in sodium. So skip the salt and try these homemade spice blends from North Dakota State University Extension.

Store dried herbs and spices in a cool, dry, dark location. But the flavors can fade over time. In general, use dried herbs and spices withing 2-3 years.

To preserve herbs and spices, use these tips from PennState Extension.

Learn more from University of Nebraska-Lincoln Extension.

 

Fair Judging Resources for Foods and Food Preservation Exhibits

Posted on by Karen Blakeslee
Fair judging
Kansas State Fair, Photo: KSRE Flickr

Summer is getting closer which means county fair season is almost here!

Would you like to judge foods or food preservation? There are some tips and tricks to being an educated judge to education exhibitors to improve exhibits. This is a great opportunity for you to teach!

Another important factor is food safety. While there are thousands of recipes to choose from, not all are appropriate for the fair.

More information is on the Rapid Respone Center website in the Judging at Fairs section.

Extension agents, please send this information to all food and food preservation judges so they are informed.

Save Money with Egg-less Recipes

Posted on by Karen Blakeslee
eggs
Photo: USDA ARS

The H5N1 Bird Flu (Avian Influenza A) is affecting egg supplies across the country. Currently, there is no person-to-person spread of the virus and public health risk is low.

But the poultry population has been drastically affected, with a loss of over 166 million poultry, leading to shortages of eggs in grocery stores. It has also affect dairy cows in 17 states.

If eggs are in short supply in your area, here are some egg-less meal options from the Partnership for Food Safety Education.

Iowa State University Extension also has tips and tricks in their blog:

Learn more about the current status of Avian Influenza A from the Centers for Disease Control and Prevention (CDC).

The CDC has many tips on prevention and treatment of Avian Influenza A, including safe food preparation.

Webinars for Food Entrepreneurs and More!

Posted on by Karen Blakeslee

The North Central Food Safety Extension Network hosted three webinars recently on topics for food entrepreneurs. But, these topics are relevant to those interested in starting a food business, freeze drying food, or making sourdough.

The recordings of the webinars can be found at:

 

Let the Easter Egg Hunt Begin!

Posted on by Karen Blakeslee
Easter eggs
Dyed Easter Eggs
Photo: USDA Flickr

Sometimes eggs are decorated, used as decorations, and hunted at Easter. Here are some safety tips.

  • Dyeing eggs: After hard cooking eggs, dye them and  refrigerate within 2 hours. Use a food-safe coloring.
  • Blowing out eggshells: Use caution when blowing out the contents to hollow out the shell for decorating. Use eggs that have been kept refrigerated and are uncracked. To destroy bacteria that may be present on the surface of the egg, wash the egg in hot water and then rinse in a solution of 1 teaspoon liquid chlorine bleach per half cup of water. After blowing out the egg, refrigerate the contents and use within 2 to 4 days.
  • Hunting Eggs: If hard cooked eggs have been lying on the ground, they can pick up bacteria, especially if the shells are cracked. If the shells crack, bacteria could contaminate the inside. The total time for hiding and hunting eggs should not exceed 2 hours. Refrigerate and use “found” eggs within 7 days of cooking.

Learn more at USDA Shell Eggs from Farm to Table

Getting Started with Home Food Preservation

Posted on by Karen Blakeslee
Pressure canning
Starting with fresh food will give the best quality and flavor after canning. Photo: KSRE

In home canning, botulism illness from Clostridium botulinum bacteria, is rare, but it can happen if unsafe methods and untested recipes are used. Foodborne botulism does not spread from person to person, it comes directly from food. Get started on the path to safe home canned foods with these tips:

  • Learn how to use equipment properly. Practice by canning water to learn how your stovetop works with the canner. Read canner and stove manufacturer instructions.
  • Follow reliable recipes. They will safely guide you through the steps and also tell you how to adjust processing for your elevation.
  • Use the proper canning method for the food being canned. High acid foods can be safely canned in a water bath canner. Low acid foods must be canned in a pressure canner.

Learn more with the resources in Preserve it Fresh, Preserve it Safe.

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University