Where to eat, drink and be merry in Eugene - OregonLive

You don’t need to spend much time in Eugene to start noticing the hidden threads tying the food scene together. Start with a stroll through the Lane County Farmers Market’s just-opened downtown pavilion, built to resemble a greenhouse and serve as the cornerstone of the city’s new “town square.” In one corner, a stand selling the same vibrant greens used in a side salad at the chic nearby brunch spot, where your amiable server happens to be the same person who brought your hand rolls the night before at the manga-obsessed attic bar above the city’s best sushi spot.

It’s tempting to think of Eugene as a miniature Portland, or perhaps a Portland from a decade ago, when restaurants still name-checked farms on their menus and cultural appropriation battles had yet to be waged. But that would diminish the long food history of Oregon’s second largest city. The first farmer’s market was held at this same corner in 1915. The adjacent Saturday Market, with its international food court, was the inspiration for Portland’s own. (And for millennia before, the Kalapuya and other tribes fished Lane County’s rivers and streams, hunted for deer and elk and harvested camas and other bulbs, grains and roots from the fertile surrounding grasslands.)

The farm-to-table bona fides run especially deep here. Stephanie Kimmel, the city’s most influential restaurateur, opened the Excelsior Cafe in 1971 (the same year as Berkeley’s acclaimed Chez Panisse), where she highlighted local produce and poured some of Oregon’s first pinot noirs. After selling the cafe, she went on to open a half dozen local standouts, including Marché, a French-inspired bistro at the 5th Street Public Market, and Provisions Market Hall, a European-style specialty foods emporium next door.

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Yes, some of the Eugene stereotypes are true. Restaurants still have Jerry Garcia in heavy rotation on the soundtrack. If there’s merchandise, chances are it’s tie-dyed.

But the city continues to grow in new and interesting ways. Though old-school spots Beppe & Gianni’s and Cafe Soriah continue to resonate with fans, newer spots Party Bar and Lion and Owl find creative inspiration in the bounty of the seasons. Much of the city’s recent excitement is centered on food carts, and the Portland-style pods circling local breweries, wineries or tap rooms. Carts such as Pizzeria DOP and Yardy aren’t just good for mobile eateries, they’re two of the city’s best restaurants, period.

Over the past month, we visited Eugene several times in anticipation of Oregon22, also known as the World Athletics Championships, which will bring hordes of athletes, media and fans to the stunning new Hayward Field from July 15-24. Along the way, we ate our way through the top newcomers, checked in on some old favorites, and did our best to burn a few calories on gorgeous hikes up local buttes. Whether you’re here for the big event, or just happen to be passing through town, here’s everything you need to know about one of Oregon’s most exciting restaurant scenes.

A 36-HOUR EUGENE EATING ITINERARY

I’ll usually stop by Noisette Pastry Kitchen for coffee and a brioche bun as soon as I get to town. Lunch options are tricky, but the lemongrass grilled chicken or tofu salad at Da Nang Vietnamese Eatery provides enough fuel for a quick hike up nearby Skinner’s Butte. After a little early-afternoon wine tasting in Market Alley or a wild ale flight at Alesong, At 4 p.m., I’ll swing by Pizzeria DOP for a top-flight Neapolitan pizza, or try to be first in line for some skillet-fried chicken (appetite depending) at Yardy. Dinner could be skewers and bourbon-gingerade cocktails at Izakaya Meiji, or oysters and a burger at Party Bar. If there’s no race the next day, I might seek out live music at Sam Bond’s Garage, head to the upstairs bar at Akira, or play some vintage arcade games at Blairally or Level Up (though it’s more likely I’m headed to bed). After a morning jog on Pre’s Trail, I’ll grab an espresso drink from Tailored or Farmers Union, or just wait and grab a pourover and a decadent breakfast sandwich at Lion and Owl. Then it’s one last stop at Provisions Market Hall to pick up some goodies for the road.

EUGENE’S ESSENTIAL RESTAURANTS

Akira

The first time I heard about this Japanese restaurant and bar, it was from Michelle Zauner, the author of the bestselling memoir “Crying in H Mart” and lead singer of the indie rock band Japanese Breakfast. Akira is the latest home for Taro Kobayashi, formerly chef at Mame, where Zauner broke down crying shortly after losing her mother — Kobayashi gave her a gift certificate for a free dinner with the words “cancer sucks” written on it. At Akira, reservations for the omakase dinners downstairs cost $100 per person, and often sell out quickly, though you can usually find a seat in the upstairs bar for sushi hand rolls and cocktails with house hazelnut orgeat. Find the menu slipped inside an old manga, then scan the room filled with tchotchkes, including Rescue Rangers figurines and a portrait of the samurai film legend Toshiro Mifune. 359 Mill St.

Nicely seared scallops with fiddlehead ferns and lardons in a carrot top pistou at Eugene's charming Bar Purlieu.Michael Russell | The Oregonian

Bar Purlieu

This adorable French restaurant south of downtown puts a more contemporary spin on French cuisine — you can eat nicely shucked oysters with sparkling wine, or try some escargot swimming in parsley butter alongside a Cuba libre old fashioned (the syrup is a cola reduction). The kitchen had a few misfires on our visit, including an unevenly cooked chunk of bone-in lamb and a mushroom tart gone soggy under its blanket of mushroom gravy, but the scallops were perfectly seared, and the shellfish Catalan (or any dish accompanied by the restaurant’s madeira cream sauce really) should be considered a must-order. 1530 Willamette St.

Black Wolf Supper Club

This street-level restaurant has long been home to one of Eugene’s hippest places to eat and drink. Before it was the Southern-fried Black Wolf Supper Club, it was Belly Taqueria, the taco-focused spin-off to Belly, one of the foundational restaurants of Eugene’s contemporary dining scene. Despite a recent ownership change, longtime local chef Mikey Lawrence remains in charge of the kitchen, meaning Black Wolf will remain an essential Eugene eatery for fluffy crab beignets, tasty shrimp and grits and cocktails that follow the unobtrusive New Orleans theme. One note: The dining room tends to fill up fast, and service can be hit or miss. If you’re just here for a quick cocktail and a snack, consider heading upstairs to the bar. 454 Willamette St.

A fennel sausage, black olive and red onion pizza at Hey, Neighbor, a pizzeria near Hayward Stadium.Michael Russell | The Oregonian

Hey, Neighbor Pizza House

Whether you grew up here or just spent four years at the U of O, you probably have a favorite local pizzeria. For our money, the best in Eugene right now are traditional Neapolitan pizzas at Pizzeria DOP, the loosely sourdough pies The Wheel Apizza Pub and the comforting 12-inch rounds at this converted blue bungalow. Found just across from Beppe & Gianni’s, conveniently close to Hayward Stadium, this is the place to come for big arugula salads with plenty of thick prosciutto and Parm, simple pies with good mozzarella, retro Ezzo pepperoni cups or even creamy clams. Ordering is done entirely on your phone, and the patio is a pleasant place to while away an afternoon. 1621 E. 19th Ave.

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Local chains to know: High-strung gourmands might scoff, but when I think Eugene, one of the first things I think of are the healthful Jazzy Bowls at Cafe Yumm, a locally grown restaurant with 15 locations throughout the Northwest. (Wherever you go in the world, you’ll know you’ve met a Eugenean when you spot a jug of that tangy Yumm Sauce in their pantry.) Other local chains of note include Tacovore, a family-friendly taco spot with a Portland location, and Off the Waffle, which is temporarily only serving its Belgian waffles downtown thanks to the pandemic. Several well-known Portland restaurants with Eugene vibes have snagged a foothold down south, including burrito and bowl spot Laughing Planet, pizzeria Sizzle Pie and small burger joint Little Big Burger. Meanwhile, Voodoo Doughnut feels more at home these days next to Eugene’s Kesey Square than it does in downtown Portland.

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Izakaya Meiji Company

Though it’s been open for 12 years, this restaurant focused on Japanese drinking snacks in Eugene’s hip Whiteaker neighborhood still feels modern, with an international whiskey selection, well-crafted cocktails and dishes that dip into itameshi, or Japanese-Italian fusion. Pull up a chair at one of the restaurant’s two bars and enjoy a Japanese whiskey flight with some basic skewers or tonkatsu sliced and served on a bed of purple cabbage, or try a bowl of spaghetti tossed in a shiso pesto and topped with sea urchin. Everyone orders bourbon and gingerade cocktails for good reasons (they’re delicious). 345 Van Buren St.

The new Lane County Farmers Market pavilion was built to resemble a greenhouse, and to provide shelter for farm vendors to operate year round.Michael Russell | The Oregonian

Lane County Farmers Market

Time it right, and you can find some of the Eugene area’s best bakeries, farms and food stalls setting up shop at the new Lane County Farmers Market pavilion each Tuesday or Saturday, part of what civic leaders hope becomes the city’s new “town square.”. (That long line you see inside is for Creswell Bakery, the fantastic bakery found 15 minutes south of town). If you happen to visit on a Saturday, you’ll be just across from the Saturday Market, home to its own international food court, where you can usually find tasty jerk chicken and beef patties from Irie Jamaican Kitchen. Corner of Oak Street and East Eighth Avenue.

Lion and Owl

The first thing you notice at Lion and Owl, a buzzy brunch spot with sparkling wine by the glass or bottle and a subtle Great Gatsby vibe, is the shiny silver Airstream trailer, converted into a bar cart and parked in the dining room. As you might imagine, this is a place to — as the kids say — go big, with large-format dishes such as steak and eggs and herb-smothered salmon weighing in above $40. Smaller groups will eat well with a lofty breakfast sandwich with house sausage, egg and cheese or elegant egg dishes paired with fiddlehead ferns and other seasonal delights, as well as excellent pour-over coffees made to order. Whether you’re planning a bridal shower or a post-race celebration, Lion and Owl should be at the top of your list. Reservations strongly recommended at 60 E. 11th Ave.

The bar cart at Lion and Owl sits inside a vintage Airstream trailer.Michael Russell | The Oregonian

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Where to refuel with brunch: The perennial pick for “best hangover breakfast,” Brails is home to Sang Joo “Joy” Knudtson’s lengthy greasy spoon menu of breakfast dishes, simple sandwiches and rice bowls with Korean marinated meats and house kimchi. Vegans should make a bee line for Cornbread Cafe, a plant-based Southern-style breakfast joint blessed by none other than Guy Fieri himself. Tucked behind the 50-year-old Mazzi’s, the aptly named Hideaway Bakery bakes up rustic breads and pastries while its attached Farm Cart makes chilaquiles and breakfast burritos before 11:30 a.m. Founded as a food cart, adorable dessert bar The Vintage has been the place for sweet and savory crepes and craft cocktails since it moved into its current home in 2006.

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Marché

With roots in one of the West Coast’s oldest farm-to-table restaurants, Marché feels like Eugene’s answer to Portland’s Higgins, an old-school institution with a popular bar and a kitchen focused on presenting the fresh and seasonal Willamette Valley produce. Our recent meal included a pair of large salads, one with a big handful of asparagus, a nicely poached egg and tender lardons, the other with petite carrots and a slightly overdressed arugula salad. Mains, including a simple French-style lamb stew, won’t exactly overwhelm you with flavor, but unless you’re willing to drive out to the restaurant King Estate winery 30 minutes southwest of town, there’s no better destination restaurant to ink that shoe deal. 296 E. Fifth Ave.

Noisette Pastry Kitchen

Locals love Sweet Life and Hideaway bakeries, but for my money, the city’s finest pastries come from this corner cafe just west of downtown Eugene. Named for the French word for hazelnut — Oregon’s official state nut, and a signature crop round these parts — Noisette specializes in an array of baked goods both savory and sweet from former Marché and King Estate pastry chef Tobi Sovak. Those include excellent croissants, pain au chocolat, macarons, delicate passion fruit and lemon meringue tarts and sinfully soft brioche buns stuffed with blueberries and whipped cream cheese. Opened in 2012, Noisette remains one of my 10 favorite Oregon bakeries, and a must visit during any trip to Eugene. 200 W. Broadway

The delicious burnt Basque cheesecake with local strawberries at Eugene's dimly lit Party Bar.Michael Russell | The Oregonian

Party Bar

Fresh-shucked Hama Hama oysters, well-crafted cocktails and the most creative menu in Eugene await you at Party Bar, the latest incarnation of the cart-turned-restaurant formerly known as (among other names) Party Downtown. A great place to graze, especially late, Party Bar serves up creative bar snacks aplenty, including hard boiled eggs both deviled and deep fried, fried chicken sliders and “gnocchi tots,” aka potato dumplings deep fried like tots for dipping in apple ketchup and white barbecue sauce. The simple burger, made with local beef cooked mid rare, lettuce, bread-and-butter pickles and that same white sauce on a house brioche bun, was my favorite of the half dozen we tried for this trip. 55 W. Broadway

Pizzeria DOP

On a recent visit, I found Pizzeria DOP owner Rocky Masselli and his dark green food truck parked next to Civic Winery, where he would soon be ferrying wood-fired Neapolitan-style pizzas into a room filled with international sommeliers in town for an Oregon Wine Board event Masselli, who trained in Naples while running the pizza ovens at A16 in the San Francisco Bay Area (and who happens to be Marché owner Stephanie Kimmel’s son-in-law), makes some of the finest Neapolitan-style pizzas in the Northwest. He is currently at work on Osteria DOP, a new Italian restaurant focused on the same traditional montanara (fried, then baked) pizzas served at the truck, plus fresh pastas and Italian cocktails in a space under construction behind a garage door at the back of this same small parking lot. (Varies, check website and social media for current locations and hours.)

Provisions Market Hall is a food lover's paradise in Eugene.Michael Russell | The Oregonian

Provisions Market Hall

If you don’t watch out, visiting foodies could spend their entire trip in and around this food lover’s market, which packs in a fragrant flower shop, cheese and charcuterie counters, interesting wines and arguably Eugene’s best cookbook selection. At the back, a counter-service bakery and restaurant offers everything from vanilla eclairs to breakfast sandwiches to grab-and-go sandwiches and salads for anyone planning an impromptu picnic (Eater PDX editor Brooke Jackson Glidden, who stops by whenever she returns home, recommends the chili oil-soaked labneh). At lunch, drop by for soups, salads, pizza and a half dozen sandwiches, including a hot Italian, a Reuben or a griddled albacore tuna melt served with a simply dressed salad. Inside 5th Street Public Market, 296 E. Fifth Ave., with a South Eugene spin-off at 747 E. 32nd Ave. Suite C.

Toshi’s Ramen

Before Japanese ramen chains started making inroads on the West Coast, ramen fans would travel 100 miles or more to eat Toshi’s Japanese noodle soups. Guess what? They’re still great, as is the restaurant itself, a place where families are greeted with a friendly, “What’s up, bro?!” and calls of “gyoza 1″ or accompany most orders. Owner Toshi Ishibashi has been here since 1999, and you’ll still spot him in the kitchen making ramen in a choice of shoyu (soy sauce), miso (vegetarian available) or shio (salty/clear) bases, plus hiyashi chuka (cold ramen) in the summer, with bouncy noodles slicked in soy, vinegar and sesame seeds, corn, sliced tomato and cucumber threads. I doubt there’s better ramen between Sacramento and Portland, or better no-frills — literally — gyoza in Oregon. 1520 Pearl St.

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Classics with charm to spare: Local standout Beppe & Gianni’s, found inside a converted home near Hayward Stadium, fills up each night with the smell of roasted garlic and big plates of ravioli, lasagna and other house pasta specialties (and sits just across from two other longtime staples, Agate Alley Bistro and Prince Pückler’s Ice Cream). First opened at 5th Street Public Market in 1993, Cafe Soriah is the longtime home of Ibrahim Hamide, the man who introduced many Eugeneans to hummus, baba ghanooj and other Mediterranean standards. With roots in a late-1800s horse-drawn fish delivery service, Newman’s Fish Company continues to serve breaded and fried fish from two Eugene locations, the original just across from local landmark the Bier Stein.

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Uniquely Chengdu

As you might expect from its campus-adjacent location, Uniquely Chengdu’s menu is affordably priced, reasonably fast and consistently spicy. Hungry students head here for popcorn chicken, or a bag of barbecue pork buns for $10 or less per dish. Also known as Wheat Bay, the restaurant offers dozen noodle options, including BBQ pork, spicy hot pot and sauerkraut beef broths. Each arrive with either silky wontons or a choice of thick wheat- or rice-based noodles. In a town where most mapo tofu comes vegan by default, Uniquely Chengdu knows its way around ma and la, the hot and numbing pillars of Sichuan cuisine — here, that tofu arrives more traditionally, swimming in a slick and fragrant red gravy tossed with ground pork. 830 E. 13th Ave.

Skillet-fried chicken and Trinidadian-style doubles from Yardy, a new Eugene cart specializing in Caribbean food from former San Francisco chef Isaiah Martinez.Michael Russell | The Oregonian

Yardy

Isaiah Martinez, who followed Pizzeria DOP’s Maselli from San Francisco to Eugene, branched out on his own during the pandemic, launching a food cart devoted to the Caribbean dishes of his mixed Puerto Rican and Grenadan heritage. To put it simply, Yardy makes the best skillet-fried chicken I’ve tried in the Northwest, with marvelously tender free-range Mary’s birds soaked in buttermilk, tossed in a gluten-free flour blend and deep fried to order in a cast iron cauldron. Arrive at 4 p.m. to beat the rush, and order a big red-and-white box of chicken alongside a market plate of whatever fruit or veggies are currently in season, plus some Trinidadian-style doubles (fried turmeric crepes filled with chickpeas and a rainbow of spicy sauces). If Yardy is a glimpse of the future of Eugene food, that future looks bright. At Coldfire Brewing, 263 Mill St.

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Extra fantastic food carts: Eugene food lovers mourning the loss of Tam’s Place Vietnamese Kitchen should head over to the Oregon Wine Lab, where Da Nang serves nicely grilled chicken, steak or tofu in salads, pickled-stuffed banh mi or noodle or rice bowls. There’s no shortage of carts serving Oaxacan flavors in Eugene, but El Buen Sabor is our go-to for tlayudas and other masa-based treats, and sits conveniently down the road from Nelson’s Taqueria and Tacovore, perfect for an easy four-block taco crawl. South Eugene newcomers Uumami make a mean donair sandwich, a gyro-like Halifax specialty with seasoned lamb, tomato, cucumber and tzatziki on cart-made pita at the pleasant Friendly Garden pod.

— Michael Russell, mrussell@oregonian.com @tdmrussell

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6 Surprising Side Effects of Eating a Burger, Says Science — Eat This Not That - Eat This, Not That

You can smell it. It's in the air—the aroma of grilled meat, especially hamburgers as their drippings sizzle onto coals and create the smoke that makes your mouth water. Someone in the neighborhood is having a barbecue, and they're grilling up a lot of hamburgers.

And we Americans do eat a lot of hamburgers. The USDA estimates annual consumption at 2.4 burgers per American, per day. Even if you aren't a frequent burger eater year-round, you probably eat more of them than usual during the summertime when backyard grills come out of hibernation.

While we're in the heat of grilling season and burgers are being tossed on Webers everywhere, it seems that it's prime time to review the potential side effects and the possible health hazards of eating hamburgers. Read on to learn about what happens to your body when you eat a lot of hamburgers, and for more, don't miss Secret Side Effects of Eating Watermelon, Says Science.

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A quarter-pound Whopper with cheese from Burger King packs 740 calories, 57% of which come from fat. For some perspective, a moderately active woman between the ages of 26 and 50 needs 2,000 calories per day, according to the Dietary Guidelines for Americans 2020-2025. That fast-food burger is almost half of all the calories your body needs to operate for a day.6254a4d1642c605c54bf1cab17d50f1e

With those numbers in mind, it's no surprise that a study published in the journal Ethnicity & Disease found that women who ate hamburgers from restaurants at least twice a week were 26% more likely to become obese than women who rarely ate burgers over the course of the study's 14-year time period.

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"We recommend limiting red meat and reducing the amount of fatty red meats because they are high in saturated fats which can raise levels of LDL, low-density lipoprotein," says Julia Zumpano, RD, LD, who specializes in preventative cardiology and rehabilitation in the Medical Nutrition Therapy Department at the Cleveland Clinic.

LDL is known as the bad kind of cholesterol because it tends to stick to the walls of blood vessels, where it can narrow them, stifling blood flow and increasing your chances of having a heart attack or stroke. Studies show hamburgers' high levels of saturated fats and trans fatty acids raise LDL cholesterol while lowering the "good" HDL cholesterol.

Eat This! Tip: "If you're eating red meat, choose lean cuts of those types," says Zumpano. "If you're going to eat a burger, make your own with 90 percent lean ground beef or think about having a steak instead or a lean grilled pork chop. For cardiovascular health, you're better off getting four grams saturated fat from a nice piece of steak than the same from fast food and commercial baked foods."

RELATED: The Highest Quality Proteins To Eat Every Day, Say Dietitians

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When you eat a lot of hamburgers from fast-food joints or cooked at home, you're also ingesting a lot of sugar in the form of high fructose corn syrup (HFCS) with condiments like ketchup, barbecue sauce, pickle relish, and even the bun. This inexpensive corn sweetener is notorious for quickly raising blood sugar. Over time, high blood sugar can lead to insulin resistance and pre-diabetes, and eventually full-blown type 2 diabetes. The fact that most burger buns are made with bleached white flour, which is devoid of fiber, doesn't help either.

A study in Circulation found that people who ate at fast-food restaurants more than twice a week had a higher risk of metabolic syndrome, a cluster of health problems that include high blood sugar and a poor cholesterol profile, type 2 diabetes, and coronary heart disease than people who reported not eating fast food.

Eat This! Tip: Zumpano's burger building improvements: Use mustard instead of ketchup. "Most mustard is low sodium and rarely contains sugar." Replace cheese with toppings like "vegetables, pickled cabbage, or avocado." And a 100% whole wheat bun is preferred because it contains fiber, which slows digestion and the influx of sugars into the bloodstream. "Try the thin whole-grain buns, which are lower in calories, or eat your burger open-faced, just the bottom of the bun, with a fork and knife," Zumpano says.

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Eating red meat and processed meats like bacon and sausage is associated with high blood levels of a key marker of inflammation called C-reactive protein (CRP), according to a study in the Journal of the American College of Nutrition. Those other ingredients that typically accompany burgers—white flour buns, bacon, cheese, sugary condiments, and French fries —are all pro-inflammatory foods. A separate study in the Journal of the American College of Cardiology found that eating a lot of those inflammatory foods resulted in a 38% increased risk of cardiovascular disease when compared with people whose diets did not regularly include pro-inflammatory foods.

RELATED: 12 Discontinued Fast-Food Burgers You'll Never See Again

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Eating a fast-food burger packs your body high amounts of salt, some containing nearly half of the daily 2,300mg the American Heart Association recommends most adults stay under. A McDonald's Big Mac, for example, packs 1010mg of sodium. A diet high in sodium can raise your blood pressure, and you know that chronic elevated blood pressure, or hypertension, is a risk factor for heart attack and stroke.

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If you make a habit of eating hamburgers, your doctor may one day tell you that you have nephrolithiasis. But you'll have a clue long before you see your doc because you'll already be suffering from the extreme pain of kidney stones. A diet rich in animal protein can lead to increased uric acid excretion, which forms these rock-like mineral deposits that are so painful to pass through urination. A study in the journal Clinical Science found that men who ate an extra 4 ounces of ground beef each day increased their chances of developing kidney stones by 250%.

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Despite knowing these potential side effects of eating burgers, we know you're probably not going to suddenly become vegetarian. But at least you know enough about health risks that you may decide to grill more fish and vegetables to limit your red meat consumption. And when you do slap that burger patty on the grill, remember to follow USDA guidelines and cook it to a safe minimum internal temperature of 160°F. Also, avoid charring the meat. Studies suggest that very well-done meat is linked to certain cancers, especially colon cancer. Eating healthy is the most effective preventive step you can take. Start getting more the 50 Best Foods for Lowering Your Cancer Risk.

Jeff Csatari

Jeff Csatari, a contributing writer for Eat This, Not That!, is responsible for editing Galvanized Media books and magazines and for advising journalism students through the Zinczenko New Media Center at Moravian University in Bethlehem, PA. Read more

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The ready-to-eat food market is projected to reach US$ 1,471.94 billion by 2028 from US$ 1,073.87 billion in 2022 - Yahoo Finance

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It is expected to grow at a CAGR of 5. 4% from 2022 to 2028. Ready-to-eat food refers to food that may be securely partaken by consumers without cooking it. Ready to eat or ready to cook food is also termed fast food, which is effortless to prepare and eat up.

New York, July 01, 2022 (GLOBE NEWSWIRE) -- Reportlinker.com announces the release of the report "Ready-to-Eat Food Market Forecast to 2028 - COVID-19 Impact and Global Analysis By Product Type and Distribution Channel" - https://www.reportlinker.com/p06289931/?utm_source=GNW

It typically involves an instant meal, packed snack food, bread, pasta, breakfast cereals, fruit snacks, sauces, processed meat, protein bars, and more.The major growing factor towards ready-to-eat food market is the changing food consumption behavior amongst consumers.

The prime factor driving the ready-to-eat food market is the increased willingness to spend on such food and the lack of time to cook at home due to rapid urbanization.

Based on product type, the ready-to-eat food market is segmented into breakfast cereals, instant soup & noodles, ready meals, snacks, baked goods & confectioneries, and others.The Ready meals segment accounted for the fastest-growing segment in the forecast period.

The convenience offered in terms of time savings and the little effort required to prepare these meals is driving the expansion of the ready meals segment.

Furthermore, the working population and millennials have become more interested in these meals because they only require heating before consumption, reducing overall effort.Manufacturers are working on developing novel products to meet rising demand and gain significant market share.

For Instance, Freshly Inc., the meal delivery service owned by Nestle SA, introduced a new product line in 2020 for consumers seeking to command their health and fuel active lifestyles. These factors are expected to fuel the growth of ready-to-eat food market during the forecast period.

Based on geography, the ready-to-eat food market is primarily segmented into North America, Europe, Asia Pacific (APAC), the Middle East & Africa (MEA), and South & Central America.In 2020, Asia Pacific held the largest share of the market, and it is also expected to register the highest CAGR in the market during the forecast period.

The diffusion of supermarkets in Asia favored the consumption of processed foods in the region and is expected to continue tracing the growth of respective distribution channels.

Moreover, attracted by increasingly open markets, changing consumer preferences, young and growing populations, and high economic growth rates, the transnational food, and beverage corporations (TFBCs) are targeting the Asian markets at a high pace.Moreover, the consumption of ultra-processed food is increasing in Asia.

These factors are fueling the growth of the ready-to-eat food market across Asia Pacific.

The leading players in the ready-to-eat food market are Nestlé SA; Conagra Brands Inc.; The Kraft Heinz Company; General Mills Inc.; CAMPBELL SOUP COMPANY; MTR Foods Pvt Ltd.; Hormel Foods Corporation; Tyson Foods, Inc.; JBS S.A.; and The Kellogg Company. These players are developing a variety of products (RRPs) to address consumers’ growing demand. Growing health-conscious consumer manufacturers are launching nutritious RTE products rich in vitamins, minerals, and other nutrients. According to the "World Health Organization," in 2019, diabetes was the ninth leading cause of death, with an estimated 1.5 million deaths directly caused by diabetes. Thus, manufacturers are taking initiatives to prepare gluten-free and sugar-free RTE products.

The size of the ready-to-eat food market has been derived using primary and secondary sources.To begin the research process, exhaustive secondary research has been conducted using internal and external sources to obtain qualitative and quantitative information related to the market.

Also, multiple primary interviews have been conducted with industry participants to validate the data and gain more analytical insights. Participants of this process include industry experts such as VPs, business development managers, market intelligence managers, national sales managers, and external consultants, including valuation experts, research analysts, and key opinion leaders, specializing in the ready-to-eat food market.
Read the full report: https://www.reportlinker.com/p06289931/?utm_source=GNW

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The ready-to-eat food market is projected to reach US$ 1,471.94 billion by 2028 from US$ 1,073.87 billion in 2022 - Yahoo Finance
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How to Eat Healthy at the Ballpark - Next Avenue

A writer who loves to eat nachos and hotdogs at the ballpark interviews a registered dietician and finds out that it's still possible to enjoy her favorites

My husband and I used to go to a lot of local baseball games. Living in Maryland, we're both diehard Orioles fans. And watching a game at one of the most beautiful stadiums in the country — Oriole Park at Camden Yards — is a benefit.

Since the pandemic, we haven't been at all. (See my essay on being an extrovert stuck in our home.) But we've toyed lately with the thought of attending a game.

Then I thought about the food. Mmm ...

One way to eat healthier at the ballpark is to split a snack with someone else  |  Credit: Getty

But we're eating better, so I thought I'd check in with someone who knows what she's talking about when it comes to healthy eating at the ballpark. I interviewed Jana Wolff, a registered dietician focusing on bariatric surgery and weight management and the Director of Nutrition at Greater Baltimore Medical Center's Comprehensive Obesity Management Program.

"If you're going to get that one thing you really want, share it with a friend or get a small or kid-sized option."

Having spoken both nationally and internationally about obesity, as well as patient support for weight loss and regain, she would know what I should and should not be eating at the game.

The larger question was: Did I want to hear it?

Reality Bites

I started off with an easy question for Wolff. (Please note that all the comments in italics are solely from me — usually my thoughts of despair when realizing what kind of caloric intake I've had in past stadium visits.)

Next Avenue: When it comes to food and drinks at the ballpark, what are some ways to make healthier choices?

Jana Wolff: If you're going to get that one thing you really want, share it with a friend or get a small or kid-sized option. I do that already. I share it with my husband. I figure that if he's eating it too, I'm eating less. I delude myself that way.

Eat before you go, especially if you go to the park often. If you go hungry, then you're likely to consume more. I always try to eat before I go. Note that I said 'try.' It usually doesn't work out that way. Because I think of all the tasty foods at the ballpark and figure I'll eat there. Argh ...

If you're going to drink alcohol, make sure to eat first to avoid overeating later. Have a limit for yourself. Alcohol is highly caloric and can add up quickly, plus it can lower inhibitions and impact blood sugar, inviting us to eat foods that aren't helping us towards our weight management goals. Hey now — I don't drink alcohol. Could I steal these calories for some loaded nachos with extra cheese?

Avoid the words 'loaded,' 'deep fried,' 'extra sauce' and 'extra cheese.'  I call foul! I love loaded nachos with extra cheese.

What are the best foods to eat at the ballpark if you're trying to lose weight or have diet issues?

Opt for low sugar, diet or seltzer water drinks — this will help you stay hydrated, which helps with weight management on a cellular level. Dang. I don't like diet drinks. And seltzer water always reminds me of getting a Coke after the soda tank has run out. Ick. Guess I'll stick to plain water. Okay, I can do this!

Visit the team store — usually they have packaged foods like baked chips, nuts, fruit, veggies, yogurts, string cheese, protein bars, small sandwiches and foods that you can physically see on the food label what the serving size is and the number of calories. I'll get my husband to do this. Otherwise, I'll be in the team store and see all the expensive jerseys and suddenly decide that I'm the biggest baseball fan ever — and I just neeeeed to be the owner of all of these cool clothes. Then $300 later, I won't need to worry about what I'm eating because I'll be nauseous from all the money we've spent on other things.

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Is a bag of peanuts a better alternative than a box of Cracker Jacks?

It depends on how much you eat of it. Peanuts are highly caloric — a quarter cup of nuts de-shelled is about 200 calories. However, it's much better for your health than sugar coated popcorn (Cracker Jacks), as peanuts contain healthy fats, vitamins and some protein. If you get a big bag of peanuts, portion it out in a small cup so you can limit your portion size, but still feel like you're getting a cup of peanuts. Define 'small.'

Healthy and Less Healthy Options

What are the absolute healthiest foods to eat? What are the worst?

The word 'healthy' can mean lots of things to different people. Maybe for some it's low sugar, low calorie, low carb, high protein, vegan or minimally processed. To keep it simple, I look at the 'healthiest' foods as the ones that are lowest in calories. In the long run, for most people, this is what can best help you manage your weight. Hmmmm … I usually eat a hot dog, nachos, and ice cream. I don't think I want to know the calories.

Lower calorie options include:

Cracker Jacks: 120 calories, 14 gm sugar
Nuts: 160 calories per ounce, don't eat the whole bag (the whole bag can range up to 1200 calories)
Hot dogs: 290 calories (without toppings)
Soft serve ice cream: 200 calories for 1/2 cup (the baseball cap)
Small soft pretzel: 350-400 calories (avoid the large ones or share with a friend)
Corn on the cob without butter

Note: These are per serving. The portion sizes that they come in are huge, so sharing these with a friend may be helpful. Or get a small cup and portion some foods out.

Well, these aren't too bad. I could eat a hot dog and ice cream, and my world wouldn't crumble.

Higher calorie options include:

Nachos: 600 - 1000 calories depending if they're loaded or super. What? For the love of all that's holy … clunk. Oh, sorry, I fainted there for a second. But nachos are my favorite. They're in a league of their own. Sob … I'm not crying; you're crying.
Chili cheese fries: 600-1200 calories depending on size. That's okay, I don't like these anyway.
Cotton candy: 420 calories (mostly sugar). It dissolves in your mouth — going, going, gone! Where's the fun in that?
Pizza: upwards of 500 calories per slice. Gasp! Pizza is one of my favorite foods.
French fries: 500 calories for a 6 oz. serving. I think I'm losing my will to live.

Many parks have new, exciting combinations of food like a pizza burger, loaded tater tots with crab dip and cheese, etc. so these will likely be your highest in calories.

Is eating at home before the game really a good idea? I'd tried to do this before and then end up eating something at the game anyway.

Eating ahead or even just making sure you have a balanced breakfast and/or lunch so that you're not famished before you get to the park [helps]. If you're super hungry, you're more likely to eat more. If you're less hungry, you can think a bit more clearly about what you want to prioritize to eat and really savor. I'd say that this makes sense, but I'm still crying over the nachos.

Could we make a compromise? What if I eat something at the ballpark, but also bring something with me? What should I eat to delude myself into thinking I'm balancing it all out?

If you're spending one night at the ballpark, enjoy it! Bring something with you if the park allows it but get one thing that you've really been looking forward to. Weight management isn't about the one night that you overate calories, it's an average of what you eat most of the time. So if you're attending lots of games, going to parties, etc. then yes, compromise and bring something healthier with you. Yay! I don't go there a lot. I can eat whatever I want. All right, all right. I'll be good.

"My mantra is 'all foods can fit, but how often and how much matters, too.'"

How can I control my portions at the ballpark — besides giving the rest of my food to my husband?

Drink a bottle of water before you eat, eat ahead of time so you're not 'hangry,' stay hydrated that day as dehydration can usually lead to higher feelings of hunger. Really savor your food choice. You're allowed to enjoy it. Actually, if you don't truly enjoy it, was it even worth it if you're going to beat yourself up afterwards? If you indulge, taking smaller bites, slowing down, and savoring while practicing mindfulness can really help you feel fuller sooner — our brain has time to catch up to our stomachs filling up. So what if I chew the nachos really slowly while I walk around the stadium? Ugh … I know, I know. Eat the baked potato chips instead.

As a Director of Nutrition, do you always make the right choice at the ballpark? What is your downfall food?

No, nobody is perfect, especially dietitians. We really make it a point to not demonize food. My mantra is 'all foods can fit, but how often and how much matters, too.' Just because you love a food doesn't make it a downfall. Challenging yourself to savor that food, enjoy it, not beat yourself up and balance out the rest of the day is a much healthier way to live, mentally.

Your overall diet determines your weight and health. If there are plenty of areas for improvement in your lifestyle, look at them one at a time. If you go to the baseball game once in a blue moon, then make sure you're exercising, eating well, managing your stress and eating balanced meals, and then the one thing you want won't hurt your efforts. If you go often enough, then start eating ahead and choosing one small option that will satisfy you.

So if my 'downfall food' is the food that I love most, it would be French fries and an ice-cold beer. What a save! I'm relieved to see that everyone has their favorite at the ballpark.

While I can't guarantee that I'll be able to give up my nachos, perhaps I'll just get them with cheese to dip in. For my health, that would be a home run!

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How to Eat Healthy at the Ballpark - Next Avenue
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Tips to eat healthier while on a budget - KFVS

CARBONDALE, Ill. (KFVS) -Prices at the grocery store are expensive now a days, but shopping healthy on a budget can still be done.

“This is a great time to start thinking about eating healthy,” said Assistant Professor of Human Nutrition and Dietetics at SIU, Dawn Null.

Null says this first tip will help you stay on track in the store.

“It’s very important to have a shopping list because we tend to shop with our eyes too. So we often go off that list, so it’s important to go into the grocery store with your list with the intent to sticking to that list and that will also help you stay on budget as well,” said Null.

And she says shopping for fresh produce in season, is a great way to eat healthier, for cheaper prices.

“Fresh produce not only taste much better, but it’s typically less expensive. And if you end up buying a little bit extra, you can always wash it and pop it in the freezer and that’s another thing you can do is buy foods like fruit and vegetables out of the freezer section,” said Null.

For Ian Moon, who was shopping at the neighborhood coop in Carbondale, he says sometimes shopping for healthier items can be difficult.

“If you’re doing it on the fly and impulsively buying and not shopping smart and shopping certain nutrients group in the best group for the most affordable amount,” said Moon.

And for Jerri Young, she says a lot of people just don’t know what they are looking for in certain items.

“A lot of times it’s that we don’t know where the nutrients you know, how much of the nutrients we need, where it’s coming from. So I don’t think it’s more expensive to eat healthy,” said Moon.

Null even says to shop store brands, buy perishable foods like fruit and vegetables and plan out your meals.

She goes on to say, if you’re looking for specific meats, cuts like these will usually be cheaper.

“You can save a lot of money on in the meat department is buying bigger cuts of meat, so for example, I was looking at pork loin the other day, it was a dollar 99 a pound, if you purchase it as boneless pork loin chops, it was 5.99 a pound,” said Null.

Cutting out junk food such as chips, soda and candy will also help your pockets out.

One last tip she says is to look online for certain food items.

there is some non perishable foods that you can buy online, less expensive and also with free shipping. So things like protein bars, dog food, cat food, dried fruits and even some of those dry cereals and things like that,” said Null.

Null also says to look for coupons, ads and certain apps to help make things cheaper.

Copyright 2022 KFVS. All rights reserved.

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7 Genius Hacks To Eat More Vegetables Every Day — Without Relying On Salads - mindbodygreen.com

Again, we want our vegetables to be as accessible as possible to help increase our intake. With this, prepping your veggies at the beginning of the week so they’re readily available to add to any meal will give you the best chance of actually eating them instead of letting the produce rot in your fridge.

“I roast veggies for the week and add them into different dishes,” explains Kimberlain. “Whether I’m making a grain bowl or including the veggies in my tacos or pasta, it’s just a great way to ‘meal prep’ a few to use throughout the week.” We’re not reinventing the wheel here, people—meal prep works!

And if you struggle to find time to do the prep work yourself, consider a meal delivery service. There are plenty out there, depending on your dietary needs. For a veggie-forward option, check out our top picks for plant-based, Whole30, and Mediterranean diet meal delivery services.

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7 Genius Hacks To Eat More Vegetables Every Day — Without Relying On Salads - mindbodygreen.com
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