Developing Foods and Beverages with Reduced Calories

I awoke this morning at three forty five and heard a single bird chirping outside. I thought to myself, what in the world is he squawking about. And then I thought, he must be hungry. My own belly started rumbling, so I rocked to my knees and descended the wooden ladder to my carpeted bedroom floor. On my way down, I passed a snoring Mrs. Saltworthy in the twin bed below.
She was my dear departed grandmother's best friend and house mate. When my sweet Gamma Mae left us, Mrs. Saltworthy inquired about vacancy in my modest ranch. I could give her no other response than, yes, of course there was. Luckily, I had been sleeping above an empty bed for decades, so the move was quite seamless.

At any rate, I passed Mrs. Saltworthy on my way down and then I waddled to the kitchen. Opening the refrigerator door I saw a single head of Boston Bibb lettuce. I reached for it and took it down at once.

Have you ever eaten an entire head of lettuce while standing in a dark kitchen lit only by the light of a cracked refrigerator door?
I am embarrassed.

Here are articles and videos suggesting better ways to achieve calorie reduction.

Business Insights estimates the U.S. and European diet food and beverage market at roughly $116.5 billion and growing, but it also has found that, even among products with a weight-management positioning, taste is the overriding factor influencing consumer preferences, even ahead of the product’s effectiveness at managing weight.

Processed and packaged foods, not beverages, are the leading source of added sugar in children’s diets, new government data show.

According to a study by Pennington Biomedical Research Center, excess calories are the cause of fat gain, and fat gain does not always translate to weight gain.

Food and beverage companies with a greater percentage of sales from so-called “better-for-you” products do better, financially, than their peers with less healthful fare, a new report finds.

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