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There is a ton of cheese lying in storage -1.4 billion pounds - as Americans shift to foreign varieties and exports to China and Mexico are hurt by the tariffs war.  Americans are becoming more adventurous in their cheese eating habits. Many say they cannot stand eating processed cheese anymore. Processed cheese consumption is going down just as foreign cheese varieties are picking up strongly. Mozzarella cheese is up and cheddar cheeses is down with mozzarella popular in pizzas.   Cheese producers such as Sargento in Wisconsin are shifting to Gouda, a Dutch variety and other European cheeses as they adjust to the changing habits of Americans tired of processed stuff including processed cheeses.  Cheesemakers from Ireland and Quebec and local makers in Wisconsin were ramping up their production of cheese when the trade tariffs with China and Mexico hit dairy products. Cheese exports to China are down 63%. The result is that 1.4 billion pounds of cheese are now in storage in cold storage warehouses. Americans still eat a record 37 pounds of cheese every year, but processed cheese per capita is now half of what it was in 2006. Netherlands based Gouda producer Campina is expanding in the U.S. to meet the demand for gouda and other varieties.  Dairy farmers that supply cheese makers are hurt. Milk prices are down around 40% from a 2014 peak. 600 dairy farms closed in Wisconsin in 2018 alone. ...

LyrArc Article Gist
Panera casual food restaurant chain plans to cut 150 artificial sweeteners, colors, flavors and preservatives from the menu items by the end of 2016. Panera has 1600 restaurants for sandwiches, salads and soups in the U.S. and Canada. This includes fat substitutes and propylene glycol. It has cut sucralose artificial sweeetener and titanium dioxide used to whiten mozzarella cheese.

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Getting all the flavors of eggplant parmigiana without the trouble of layering and baking- takes 35 minutes.  It means cooking the fusilli or mezze rigatoni separately, and the cubed eggplant + garlic separately in a skillet with crushed tomatoes, and bringing it all together with parmesan and basil plus oregano, and fresh slivered mozzarella.

Recipes are motivated by the idea of using experimentation, fun and ease of making, for getting less cane sugar, and more fruit, nuts and ancient grains into the diet for better health.