the daily dish

Learn more about what is hot and trending in the world of food and drink. 

Ravi Bangaroo

The Daily Dish: April 21, 2016

Contributor
Dishing out the latest and greatest in food news
The Daily Dish 4.21.16
Today's first course?
 
In a letter to UberEATS customers in New York City, Uber announced that it was shutting down an option called Instant Delivery, a short-lived service that offered customers a choice between two menu items from a restaurant that would be delivered in less than 10 minutes. Both items could be made in bulk — sandwiches and salads, for example — and carried by Uber drivers in their cars to make delivery as efficient as possible. The nearly “instant” option hit a snag, however, when it went up against New York City traffic, and the company was forced to admit that it was not feasible for drivers.
 
Slowly, new genetically modified produce is being approved and introduced to the American market by the USDA and FDA. Like it or not, GMOs are an irreplaceable part of the agricultural and consumer landscape. The latest modified food product is a new white button mushroom, created by Penn State’s agricultural research department, that won’t turn brown with age. The long-lasting mushroom has just been cleared by the USDA and now awaits approval by the FDA and the EPA before you’ll begin to see it on grocery shelves.
 
Cold Stone Creamery rings in spring with fresh flavors in its Fresh Delights promotion. Offerings include new Sea Salt Vanilla Bean Ice Cream, Triple Berry Frozen Yogurt, and Hibiscus Sorbet. The Fresh Delights promotional flavors and creations are available through June 21, according to a release. Highlights include a Blueberry Donut Shake, made with Sweet Cream ice cream, milk, fresh blueberries, and a blueberry donut blended in.
 
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