There Are No Nuts in Chock Full o’Nuts Coffee. So What's in It?

Mike Mozart, Flickr // CC BY 2.0
Mike Mozart, Flickr // CC BY 2.0

When it comes to product packaging, consumer brands tend to be as explicit as possible in order to avoid confusion. If a shopper isn’t quite sure what they’re buying, they’ll probably leave it on the shelf. You won’t find prime rib labeled as tofu, milk as an alcoholic beverage, or a bag of sugar as salt.

There is one anomaly in grocery stores, and that’s Chock full o’Nuts coffee. The familiar can of ground beans is pure coffee, its contents completely divorced from its name. There are no nuts whatsoever. There’s even a disclaimer on the label: "No nuts. Just Coffee." But even the manufacturer admitted to The New York Times that some people avoid buying the product because they’re not quite sure what’s in it. So what gives?

In its earliest incarnation, Chock full o’Nuts actually made sense. The company originated in New York in the 1920s, where founder William Black was told he couldn’t sell anything out of his leased space in the basement of a building that was also sold by the drugstore located above him. To abide by the terms and to appeal to the theater crowd nearby, Black sold nuts. His venture quickly expanded to 18 nut shops that also sold sandwiches and coffee.

When the Depression hit in the 1930s and nut sales dwindled, Black increasingly utilized his roasters for coffee instead. Canned coffee came in 1953, and Black decided to keep the name of his shops for this new consumer product. The company even offers a brief history of its brand on the label, mentioning its nutty origins before again reassuring people there are no nuts.

Whatever sales might be lost to the confusion apparently doesn’t bother the Massimo Zanetti Beverage Group, the Treviso, Italy-based parent company of Chock full o’Nuts. The brand has a strong awareness in the northeast, and consumers are apparently quick to catch on when the coffee rolls out to other parts of the country. That initial curiosity over the name may actually further brand awareness: Chock full o’Nuts is the country’s fourth-largest seller of off-the-shelf coffee, behind Folgers, Maxwell House, and Nescafé.

Ironically, while their coffee is popular, Chock full o’Nuts wasn’t able to convince consumers they offered a solid snack product. The company tried going back to nuts in the 1960s, selling dry-roasted peanuts, cashews, and almonds. Few shoppers were interested. It turns out the last thing anyone wanted from Chock full o’Nuts is actual nuts.

Here’s the Keyboard Waffle Iron You’ve Been Waiting For

A keyboard waffle iron may not sound like an essential kitchen appliance, but once you see it, you’ll wonder how you’ve lived without one for so long. Not only is this item deliciously geeky, it’s practical, too. Breakfast fanatics know that the best part of a waffle is the syrup-cradling nooks and crannies, and this iron produces a whole standard QWERTY keyboard’s worth.

The vision for the gadget originated in 2007 when Chris Dimino designed the concept as part of a group exhibit for the School of Visual Arts. It was just a fantasy at the time, but after his idea went viral, he decided to bring it to Kickstarter in 2014.

The campaign set its goal at $50,000 and ended up raising a total of $66,685. Eight years after its conception, the keyboard waffle iron finally started shipping out to nerdy breakfast enthusiasts everywhere for $85. By now, you can get it on Amazon, too, and the price has dropped to $70.

The old-school waffle iron works with all kinds of recipes, from blueberry to pumpkin-spiced bacon. And with an abundance of key-shaped dimples to fill, the saucy, syrupy possibilities are endless.

Buy it on Amazon for $70, on the Keyboard Waffle Iron website, or at these other retailers:

A version of this article first ran in 2015.

Americans Waste Tons of Perfectly Good Food Because They Don't Understand Expiration Dates

iStock.com/FangXiaNuo
iStock.com/FangXiaNuo

Everyone approaches safe food handling a little differently. Some people rely on the smell test; others are fastidious about washing their hands.

But according to a new survey, consumers waste food—a lot of food—because they don't understand the meaning of the expiration dates on the food labels.

The online survey, led by researchers at Johns Hopkins Center for a Livable Future and published in the journal Waste Management, polled 1029 respondents about their knowledge of food labels that use terms like “best if used by,” “sell by,” or “use by.” Roughly 84 percent said they opted to discard food on or near the so-called expiration dates at least occasionally, while 37 percent said they did it on a regular basis. Just over a third of those polled believed such food labels—often found on packaged dry food as well as bread and canned goods—were federally regulated, which they aren’t.

The survey indicates some confusion over food labeling. Typically, “best by” and “sell by” labels are meant to indicate when a food might begin to experience diminished freshness or quality, not an expiration date by which it could spoil or become a potential source of food-borne illness. By discarding these foods prematurely, researchers say, consumers are contributing to a food waste problem. The U.S. Department of Agriculture estimates that up to 31 percent of consumable food is wasted at both the retail and consumer levels.

Shoppers aren’t necessarily to blame. The labels often have no explicit explanation on packaging, leaving phrases like “best if used by” open to interpretation. Even individual states have different standards for items like milk, with some using a “sell by” date (with the milk typically good for five days after) and others sticking to a “use by” date.

Other pantry foods may have expiration dates but could conceivably last for years, like sugar, salt, and honey.

Newer food industry standards may clear up some of this confusion, with “use by” designated strictly for items where safety is a concern and other terms (including "best if used by") meant to denote quality. Taking the "use by" suggestion is especially important with deli meats and cheeses that can grow bacteria like Listeria in refrigerated environments. Until there’s a universally recognized standard, however, consumers are likely to remain uncertain about what these terms mean.

So what’s the best approach to interpreting food labels? For dry or non-perishable goods, dates are often a marker of quality, and you’re not likely to do yourself any harm by keeping the food around longer. Perishable goods should be discarded when their “use by” dates have arrived. But no matter what the package says, if doesn’t smell or look quite right, label it trash and go shopping.

[h/t ScienceDaily]

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