THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods


Also visit our main website, TheNibble.com.





Mezcal Cocktail Recipes For Halloween & El Dia De Los Muertos

Mexico’s El Día de los Muertos (Day of the Dead) follows Halloween, on November 1st and 2nd. It’s a special occasion for remembering and celebrating those loved ones who have passed on from this world.

The spirits of family members return home on these days.

The holiday actually begins the night before November 1st, which happens to be Halloween, October 31st. But there’s no relation.

  • El Día de los Muertos is a New World holiday that honors the spirits of the deceased.
  • Halloween is filled with otherworldly spirits that scare the living.
  •  
    Celebrants create brightly-colored home altars honoring them with offerings: candles, flowers, sugar skulls (calaveritas), food and drink.

    Even if it’s not your cultural tradition, you can still raise a glass and share the celebration.

    It’s also another reason to enjoy a glass of smoky mezcal, neat or in one of these two cocktail recipes. They also work for Halloween.

    When enjoying the spirit neat, mezcal is often served with an orange slice and worm salt, the traditional way of sipping it.

    Thanks to Unión Mezcalera for the recipes and the reminder that if you’re a tequila person who likes smoke flavor, than mezcal is a must-try.
     
     
    > The history of El Día de los Muertos.

    > The history of Halloween.

    > Check out more El Día de los Muertos recipes below.

    > Fun Halloween recipes.

    > The history of mezcal.

    > The differences between tequila and mezcal.
     
     
    COCKTAIL RECIPE #1: LA CALAVERITA

    Calavera is Spanish for skull; the diminutive is calaverita. For El Día de los Muertos, brightly-decorated small sugar skulls (calaveritas) are a traditional offering. Our preferred to offer is a white chocolate version (photo #6).
     
    Ingredients Per Drink

  • 1.5 ounces Mezcal Unión Uno
  • 1 ounces Fresh Tangerine or Mandarin Juice
  • .75 ounce pumpkin spice syrup*
  • .25 ounce fresh lime juice
  • Ice
  • Rim: Smoked salt
  • Garnish: marigold†
  •  
    Preparation

    1. DIP the rim of the glass in water and twist it on a dish of smoked salt to create the rim.

    2. COMBINE all ingredients in a shaker, add ice, shake and garnish.
     
     
    COCKTAIL RECIPE #2: MARGARITA DE LOS MUERTOS
     
    Ingredients Per Drink

  • 1.5 ounces Mezcal Unión Uno
  • .75 ounce fresh blood orange juice
  • .25 ounce fresh lime juice
  • .5 ounce agave syrup
  • Ice
  • Rim: Sal De Gusano (photo #4)
  • Garnish: marigold†
  •  
    Preparation

    1. DIP the rim of the glass in water and twist it on a dish of smoked salt to create the rim.

    2. COMBINE all ingredients in a shaker, add ice, shake and garnish.
     
     
    MORE RECIPES FOR EL DÍA DE LOS MUERTOS

  • Pan de Muerto Recipe
  • Pork Pozole
  • Cinco de Mayo Recipes for Día de los Muertos or any day of the year.
  •  
     
    ABOUT MEZCAL UNIÓN

    Mezcal Unión is produced by a group of families in Oaxaca, Mexico that have been planting and growing agave and distilling it into mezcal for generations.

    Mezcal Unión Uno, used in the recipes above, is an un-aged mezcal handcrafted with espadín agave (Agave angustifolia) and cirial (Agave karwinskii) agaves.

    The plants are matured for 8 to 14 years, cooked, fermented, double distilled and blended. The process delivers balanced fruity and herbal notes.

    The nose and palate show white pepper, spring florals, and top notes of citrus. And of course, hints of smoke and earth.

    “Beautiful texture and very refreshing.” says one spirits merchant (source).

    We like to gift a bottle of Mezcal instead of Tequila to friends who always drink the latter.
     
     
    About The Worm In Some Mezcal Bottles

    Mezcal Unión is a top-quality product, and the bottle has no worm (gusano)—which tends to be a gimmick for lesser brands.

    To clarify:

  • It’s Mezcal, not Tequila, that can have a worm in the bottle (they are made from different species of the agave plant—Mezcal from Agave americana and Tequila from Agave tequilana, a.k.a. blue agave).
  • While the Spanish conquistadors taught the art of distilling to the Aztecs in the early 1500s, the worm (Danaus plexippus, which actually is not a worm but a moth larva that feeda off the plant)is a relatively new addition.
  • In 1950, Jacobo Lozano Paez, an art student turned mezcal entrepreneur, was the first to add gusano to bottles of distilled mezcal. Why?
  • The gusano de maguey is a protein-rich ingredient, eaten as part of Mexican cuisine. In addition to mezcal, gusano de maguey is used in chalupitas, tacos, as a side with local chiles, in traditional sauces, ground and mixed with salt (sal de gusano), even served with guacamole (photo #8).
  • You don’t have to deal with live insects; they are also sold dried.
  • The gusano rojo (red) is tastier, since it feeds on the heart of the maguey—the part that’s roasted and distilled into mezcal. There is a white sibling called gusano de oro (oro means gold) that just eats the leaves.
  • If the gusano de maguey were left alive to mature, the larva would morph into a beautiful Mariposa monarca (Monarch) butterfly. Mariposa means “butterfly” in Spanish (photo #7).
  • Danaus plexippus is the scientific name for the species/genus.
  • For those who are wondering: The Viceroy butterfly (Limenitis archippus) mimics the Monarch and is often mistaken for it by the untrained eye [source].
  • Why mimic? The Monarch and Viceroy butterflies are both toxic to predators and have evolved to look similar to each other. This warns potential predators and benefits both species.
  •  
     
    ________________
     
    *You can purchase it or make your own by infusing pumpkin spice into plain simple syrup with this recipe.

    †Why marigolds? The fragrance of the bright orange and yellow flowers is said to lead souls from their burial place to their family homes. The cheerful hues also add to the celebratory nature of the holiday: not somber but festive.
    ________________
     
     
     
     

    CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

     

    Mezcal Cocktail With Mezcal Union Bottle
    [1] While the holidays aren’t related, and El Día de los Muertos starts the night of Halloween. El Día drinks like these can also be used for Halloween festivities (photos #1, #2, #3, and #5 © Mezcal Unión.

    A Mezcal Cocktail With Fresh Geranium Flower Garnish
    [2] La Calaverita has a bit of pumpkin spice syrup and a garnish of smoked salt.

    A Mezcal Cocktail With Fresh Geranium Flower Garnish
    [3] Margarita de los Muertos has a rim of sal de gusano—worm salt.

    Sal de Gusano In Bowl
    [4] Sal de gusano, salt with ground worms, is a traditional accompaniment to mezcal. Here’s more about it. Consider it as a special gift for someone who’d be delighted (photo © Rancho Gordo).

    Mezcal Union Bottle & Snacks
    [5] Mezcal is traditionally drunk neat with an orange wedge and worm salt. With tequila, it’s a lime wedge and plain coarse salt. The drill is: lick, shoot, suck: Lick the salt off the back of your hand first, chug the shot, and suck on the citrus.

    Calaverita, Sugar Skull for Dia de los Muertos
    [6] The sugar frame of classic calaverita, a decorated skull, here replaced with white chocolate (photo © Woodhouse Chocolate).

    Monarch Butterfly On A Flower
    [7] The “worms” evolve into Mariposa (Monarch) butterflies (photo © Suzanne D. Williams | Unsplash).

    Gusano de Maguey cooked on a plate
    [8] Gusano de maguey with avocano, ready to eat (photo © La Luna Mezcal).

     
     
     
      

    Comments

    The Perfect Potato Salad Recipe For Fall: Sweet Potato Salad

    Sweet Potato Salad With Dried Cranberries
    [1] Sweet potato salad with dried cranberries: delicious warm, room temperature, or chilled (photos #1 and #2 © Taste Of Home | TMB Studio).

    Sweet Potato Salad Ingredients
    [2] The ingredients.

    Sweet Potato Salad
    [3] A sweet potato salad with Mexican flair: with black beans, corn, cilantro, and red bell peppers, in a honey-Dijon dressing! Here’s the recipe from Averie Cooks.

    Sweet Potato Salad With Blue Cheese & Pecans
    [4] Grilled sweet potato salad with hot bacon dressing, blue cheese, and pecans. Here’s the recipe from North Carolina Sweet Potatoes.

       
    Change your potato salad for fall. In this recipe from Fran Fehling of New York City via Taste Of Home, tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures.

    > The history of sweet potatoes.

    > The history of potatoes.

    > The different types of potatoes: a photo glossary.

    > More special potato salad recipes.
     
     
    RECIPE: POTATO SALAD WITH SWEET POTATOES

    Served this recipe with a sandwich or burger, as picnic fare, and alongside grilled or sautéed beef, pork chops, or poultry. For greens, whip up a zippy arugula salad with a simple vinaigrette.

    To make this recipe vegan, swap the honey for maple syrup or agave, and switch the mayo to vegan mayonnaise, vegan sour cream, or plain vegan yogurt.
     
    Ingredients

  • 4 cups sweet potatoes (4-6 depending on size)
  • 1 tablespoon olive oil
  • 1/2 cup toasted walnuts (substitute pecans, pistachios or slivered almonds)(how to toast nuts)
  • 1/3 cup dried cherries
  • 1/4 cup minced fresh parsley
  • 2 tablespoons mayonnaise
  • 4-1/2 teaspoons white vinegar (substitute apple cider vinegar, red wine vinegar or lemon juice)
  • 1 tablespoon honey
  • 1/2 teaspoon grated lime zest or lemon zest
  • 1/4 teaspoon salt
  • Optional: roughly crumbled feta
  • Optional: additional herbs—fresh sage or rosemary
  •  
    Preparation

    You can prepare steps 1-3 the day before.

    1. PREHEAT the oven to 400°F. Place the cubed sweet potatoes in a 15x10x1-inch baking pan that’s been coated with cooking spray. Drizzle the olive oil on top of the sweet potatoes, and toss to coat. Bake the sweet potatoes till they’re tender, 30 to 45 minutes. Cool them to room temperature.

    2. TOAST and chop the nuts. If you do them the day before, store them in an airtight container in the fridge.

    3. MAKE the dressing. In a small bowl, whisk together the mayonnaise, vinegar, honey, lime zest and salt. When ready to serve…

    4. COMBINE the walnuts, cherries, parsley and sweet potatoes in a large bowl. When ready to serve…

    5. POUR the dressing over the salad and gently toss to coat. Serve warm or cold.
     
     
     

    CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

     

     
      

    Comments

    Carve A Pineapple Jack-O’-Lantern For Halloween

    The original Jack-o’-Lantern was not a pumpkin. Pumpkins are a New World crop.

    On All Hallows’ Eve in the Old Country, people placed candles in hollowed-out turnips in their windows to keep spirits and ghosts away from their homes.

    In the New World, Irish immigrants discovered that the native pumpkin made the biggest, scariest jack-o’-lantern.

    This year you can be the first in your neighborhood to try something new:

    Replace the pumpkin with a pineapple!

    That’s the suggestion from the folks at Fresh Del Monte, who give four reasons why carving a pineapple Jack-o’-lantern might be the way to go this Halloween.
     
     
    > The history of Halloween.

    > The history of the Jack O’Lantern.

    > The history of pineapple.
     
     
    A JACK-O’-LANTERN PINEAPPLE

    1. It’s different. Pineapples bring an unexpected twist to Halloween décor. Your home will make a statement in a sea of pumpkins.

    2. It’s less mess. Carving a pineapple is surprisingly simple, with no need to wrestle with stringy pulp and gooey seeds.

    3. It’s instantly edible. There’s no need to cook (or throw out) the flesh. It’s an instant, healthy, and tasty bonus.

    4. It’s fun!

    Here’s a video showing how to carve a pineapple Jack o’Lantern, plus a way to turn a pineapple into a sophisticated “fruit lamp.”
     
     

     

    Pineapple Jack O' Lantern
    [1] Change it up for Halloween (photo © Fresh Del Monte).

    Carving a Jack O'Lantern
    [2] If your pine-o’-lantern is lonely, you can always add the classic squash (photo © Gabby K | Pexels).

     

     
     

    CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.
      
     
     
      

    Comments

    Winter Squash & Peanut Sauce Recipe For Hispanic Heritage Month

    If you like winter squash and peanuts, here’s a side dish that’s delicious and good for you. Called Calabeza Con Pipián Rojo in Spanish, it’s comforting roasted winter squash with beautiful seasoning, covered with a spicy peanut sauce.

    Pipián rojo is a peanut sauce from the central Pacific region of Mexico, and is typically served over chicken or pork.

    Here, the peanut sauce is served with roast calabeza, winter squash. You can use calabeza: acorn, butternut, delicata squash, kabocha squash all work wonderfully.

    Thanks to Oldways for the recipe, created in partnership with The Peanut Institute.
     
     
    > The different types of squash: a photo glossary.

    > The history of squash.

    > The history of delicata squash.
     
     
    RECIPE: WINTER SQUASH WITH PEANUT SAUCE (Calabeza Con Pipián Rojo)

    This recipe is nutritious, gluten free, and vegan.

    Prep time is 20 minutes, and cook time is 1 hour 10 minutes.
     
    Ingredients For 6 Servings

  • ½ cup dry roasted, unsalted peanuts, plus more for garnish
  • 2 tablespoons sesame seeds
  • 1 ancho chile*
  • 1 arbol chile (or guajillo or chipotle chile)*
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3 tablespoons olive oil, divided
  • 1 roma tomato, quartered
  • 1 small white onion, sliced
  • 1 teaspoon agave syrup or honey
  • ¾ teaspoon salt, divided
  • 1 cup water
  • 2 medium winter squash (roughly 4 pounds total), seeds removed, sliced
  • ¼ teaspoon pepper
  • Optional garnish: additional peanuts
  •  
    Preparation
     
    1. PREHEAT the oven to 350°F. On a parchment- or foil-lined sheet pan or baking sheet, evenly spread out the peanuts, sesame seeds, ancho chiles, and chiles de arbol and toast for 5-8 minutes, until fragrant, but not burned. Once cool, brush the peanut and chile mixture into a medium pot and set aside. While the mixture toasts…

    2. COMBINE the allspice, cloves, oregano, and cumin in a large mixing bowl. Raise the oven to 425°F.

    3. ADD the onion slices and tomato quarters to the mixing bowl of spices along with 2 tablespoons of the olive oil. Stir to combine.

    4. EVENLY SPREAD the coated onions and tomatoes onto the lined baking sheet. Roast for 10 minutes, then gently flip and roast for another 12 minutes.

    5. ADD the roasted tomatoes and onions to the pot with the peanut and chile mixture. Stir in the agave, salt and water and bring to a boil.

    6. REDUCE the heat to low and let simmer, covered, for 30 minutes. Remove the sauce from the heat, let cool for 10 minutes or more, and then transfer to a high-powered blender or food processor. Blend until you have a smooth sauce. While the mixture is simmering…

    7. DRIZZLE the remaining olive oil on a parchment-lined sheet pan and evenly distribute the squash slices in a single layer, tossing with your hands to make sure the pieces are evenly coated. Season with the pepper and remaining ¼ teaspoon salt.

    8. ROAST at 425°F for 12 minutes, then flip the slices and roast for another 8-15 minutes, until soft and golden.

    9. SPOON the sauce onto a serving dish, then nestle the squash slices on top. Garnish with a handful of peanuts and additional sauce, if desired.
     
     
    ABOUT NATIONAL HISPANIC HERITAGE MONTH

    National Hispanic Heritage Month is observed in the U/S/ rom September 15th to October 15th each year. It recognizes the contributions and influence of Hispanic Americans to the nation’s culture and history.

    September 15 was chosen as the starting point for the commemoration because it is the anniversary of the Cry of Dolores (early morning, 16 September 1810), which marked the start of the Mexican War of Independence and thus resulted (in 1821) in independence for the New Spain Colony (now Mexico and the Central American nations of Guatemala, El Salvador, Costa Rica, Honduras, and Nicaragua) which became the Federal Republic of Central America.

    Here’s more about it.
     
     
    ABOUT OLDWAYS

    Established in 1990, Oldways’ mission to inspire people to live healthier and happier lives via the sustainable joys of the “old ways” of eating.

    The organization recipes, educational materials and other resources, based on shared cultural food traditions from around the world.

    They encompass the education and celebration of African, Asian, Latin American, and Mediterranean cultural eating traditions (Heritage Diets), and plant-based diets (Plant Forward Plates).

    Their efforts include consumer advocacy (Oldways Whole Grain Council), heritage diet travel and discovery (Oldways Culinaria Tours), and guidance (Oldways Cheese Coalition).

    Here’s more about this wonderful organization.
     
     
    ________________
     
    The different chiles: Ancho: Dense, raisiny, with mild heat. Ideal for sauces. De Arbol: Very hot. Mostly for salsas. Guajillo: Light (not a lot of body), hot, and very fruity. Nice for sauces.
     
     
     

    CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

     

    Squash With Peanut Sauce
    [1] You can use any winter squash—here, delicata—with peanut sauce (photo © Oldways).

    Delicata Squash
    [2] Delicata squash is easy to slice into the appropriate size disks (photos #2, #3, and #6 © Good Eggs).

    Butternut Squash Whole & Halved
    [3] Butternut squash, one of the easiest-to-find winter squash varieties.

    Winter Squash Infographic
    [4] Types of winter squash (chart © Melissa’s Produce).

    A Bowl Of Ancho Chiles
    [5] A bowl of ancho chiles* (photos #5, #6, and #7 © Rancho Gordo).

    A bowl of De Arbol Chiles
    [6] De arbol chiles*.

    Guajillo Chiles
    [7] Guajillo chiles*.

     

      
     
     
      

     

    Comments

    TOP PICK: Cambio Coffee, Organic & In Recyclable Aluminum K-Cups

    Cambio Aluminum Coffee K-Cup For Keurig
    [1] Cambio’s aluminum K-Cup: totally recyclable for the same price as plastic (photos #1, #2, and #4 © Cambio Roasters).

    Cambio Aluminum K-Cups Shown With Whole Coffee Beans
    [2] Aluminum pods are airtight. Unlike with plastic pods, the flavor and aroma won’t evaporate six months after they’re packed..

    Coffee Cup & Laptop Computer
    [3] The result: a rich, aromatic cup of coffee (photo courtesy SXC).

    Boxes Of Cambio Roasters Aluminum Pods
    [4] There are eight varieties of coffee, plus a mixed “variety pack.”

    Green Mountain House Blend K-Cups
    [5] The number of K-Cups in landfill could wrap around Earth 11 times (photo © The Story Of Stuff).


    [5] Nespresso, the aluminum pioneer, introduced aluminum coffee pods in 1986, shortly after launching the company. In 1991 it began a recycling program and in 2020 began using 80% recycled aluminum for the pods. By the end of 2022, it was 95%. But until Cambio, there was no aluminum K-Cup-compatible pod (photo © Nespresso).

    Keurig Alta Coffee Brewer
    [6] The forthcoming Keurig Alta shown with a totally-compostible K-Round (photos #6 and #7 © Keurig).

    Keurig K-Rounds Single Serve Coffee Pods
    [7] K-Rounds require no container. The ground coffee is wrapped in an algae sheet that is tossed or composted with the spent grounds.

     

    National Coffee Day is September 29th, and Cambio Roasters’ 100% recyclable aluminum K-Cups (photo #1) are part of our celebration.

    Cambio was founded by Kevin Hartley and Ann Hutson, executives from Green Mountain Coffee, the corporate owner of Keurig.

    The Keurig brewer is a big success, owned by 42% of American households. In 2021, there were more than 25 million Keurig brewers in homes and offices across the U.S—plus other brands† that use Keurig-compatible K-cups—producing a fast, good cup of coffee along with a ton of plastic waste [source].

    If you stacked the number of plastic pods Americans throw out every day end-to-end, they could cover nearly the distance from New York to Miami. It would only take about 20 days for that stack of pods to stretch the full circumference of the earth [source].

    Cambio set out to create a recyclable alternative. Not only are the aluminum capsules and lids recyclable, but it’s easy to tear off the lid and compost the grounds.
    below
     
     
    WHY TURN AWAY FROM PLASTIC K-CUPS?

    Since 2018, when China got out of the business of recycling offshore plastic, there has been no recyling of the polypropylene K-Cups in the U.S.

  • In 2022, a Greenpeace study found only one facility in the U.S. that recycled K-Cups. It may no longer be around (we couldn’t find it).
  • The global footprint of coffee capsule waste is currently about 576,000 metric tons—the combined weight of about 4,400 school buses.
  • Most recycling facilities, called material recovery facilities (MRFs), are not equipped to sort items smaller than 7.5 centimeters. A K-cup diameter is 5 centimeters.
  • Even if a box of pods says the plastic is “compostable,” check the small print. You’ll find that recyclability is “not available in all locales.”
  • The reason K-Cups are made from plastic is because it was the material used during the R&D phase. They remained in plastic due to global standardization and economics. No one in the business was thinking of plastic waste at the time.
     
     
    WHAT’S AN ENVIRONMENTALLY-CONSCIOUS CONSUMER TO DO?

    After lots of R&D, Cambio created the world’s first aluminum pod for Keurig and any K-Cup-compatible coffee brewers.

    The pods are now available online, with a variety pack on Amazon and a full line on the Cambio website.

    They’ll be rolling out at retailers nationwide, and are now arriving at select Walmart stores in the Southeast.

    Nespresso has long used aluminum capsules, and Woken Coffee, makes Nespresso-compostable, biodegradable fiber pods. But Cambio is the first aluminum K-Cup that’s compatible.

    > Check out the coffee varieties below.
     
     
    Is There Anything Else On The Horizon?

    Envipods, Fabula, San Francisco Bay Coffee, Tayst, and others already make compostable, biodegradable fiber K-Cups. But they are porous—not best for maintaining the freshness of the coffee inside.

    But the Keurig brand has teased the arrival of a Coffee B, a new generation of brewers and pods made by Delica Switzerland.

    Keurig will have exclusive North American and Mexico rights to their next-generation technology, which places the coffee into a new creation called K-Rounds.

    The K-Rounds eliminate the need for any kind of container around the ground coffee. They are made from a proprietary, protective plant-based (algae) coating. They can be disposable of or composted along with the leftover coffee grounds.

    Is it coming anytime soon? Maybe next year, maybe beyond.

    BWhenever it arrives, it may be 10 years before a significant number of the Americans who own Keuring and K-Cup-compatible brewers will be willing to throw away their brewers for a Coffee B system.

    No release date has been announced, but Keurig is market-testing its Keurig Alta brewer (photo #6), which is expected to accommodate K-Cups and K-Rounds. So if you do want to drink “green,” look for one when you need to upgrade your current machine.

    Cambio means change in Spanish, and the company’s hope is that people will trade non-recyclable plastic pods for aluminum Cambios.

    It’s one of the little changes you can make to help save the planet.
     
     
    VARIETIES OF ALL-ORGANIC CAMBIO K-CUPS

    Cambio sources raw beans directly from the coffee farmers, and roasts them back home.

    All beans are arabica, grown at elevations of 23,500 and higher elevations between the Tropic Of Cancer and the Tropic Of Capricorn.

    The “menu” has choices for everyone:

  • Dark Roast: French Roast, Special Dark, Sumatran
  • Medium Roast: Columbian, House Blend, Decaf
  • Light Roast: Hazelnut, Donut Blend
  •  
    A bonus: Unlike the coffee in porous plastic K-Cups, which lose their potency after six or eight months, airtight aluminum pods are 100% impervious to oxygen, moisture, and light. Cambio pods will give you a vibrant, fresh-tasting cup, no matter how long you’ve had them.

    A bigger bonus: All-organic Cambio pods cost the same as K-cups from Dunkin, Green Mountain, Peets, and Starbucks—and less than organic coffee from those brands. And they’re substantially less expensive than than Newman’s Own organic plastic K-Cups.

    And maybe the biggest bonus: With a mission similar to Newman’s Own, 20% of profits go back to help the farming communities. The small coffee farming families are struggling and food-insecure, many living without electricity and running water.

    Cambio Roasters donates to Food 4 Farmers, which helps needy communities.
     
     
    WHAT PLASTIC WASTE DOES TO THE PLANET.

    Approximately 42% of American households own a Keurig, and consumption in the U.S. alone is expected to surpass 32 billion K-Cups® annually. As of 2021, about 121 million Keurig K-cups were being used daily in the U.S.

    By 2025, the global market for the K-Cup and other types of coffee pods/capsules is anticipated to be worth more than $29 billion.

    While popular in North America and Europe, market research predicts that coffee pods will soon spread to markets in Asia, particularly to China and South Korea.

    As the market for coffee capsules is growing, waste grows with it.

  • Some 95% of plastic K-cups and other plastic pods will clog landfills for 500 to 1,000 years before decomposing [source]. Recycled plastic pods more expensive and less sturdy than virgin plastic.
  • More than 90% of aluminum is infinitely* recyclable (usually into cans). Approximately 70% of all aluminum ever made is still in circulation and recycled aluminum is as good as virgin aluminum. Recycled aluminum is also cheaper.
  • Recycled aluminum saves roughly 95% of the energy it takes to produce new aluminum. This explains why recycled aluminum makes up 80% of America’s aluminum production.
  •  
    Take the next step. Even if you only use one pod a week, make it Cambio.

    A cup of great coffee doesn’t have to come at the expense of the planet.
     
     
    > The history of coffee.

    > The different types of coffee: a photo glossary.

    ____________________

    *Infinite means the aluminum can be recycled again and again, with no loss of properties.

    †Amazon Basics, Bonsenkitchen, Cuisinart, Famiworths, Hamilton Beach, and Ninja brands, for example, use K-Cups.

     

     
     

    CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.
      
     
     
      

    Comments off

    The Nibble Webzine Of Food Adventures
    RSS
    Follow by Email


    © Copyright 2005-2024 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.