Food, sort of

From NYT here:

SODIUM — that’s what worries Greye Dunn. He thinks about calories, too, and whether he’s getting enough vitamins. But it’s the sodium that really scares him.

“Sodium makes your heart beat faster, so it can create something really serious,” said Greye, who is 8 years old and lives in Mays Landing, N.J.

and here:

The food development team spent a year creating two breakfast sandwiches for the pairings. Although the eggs and cheese are mixed in huge vats, poured into tins, baked, frozen and shipped to distribution centers to be assembled, they wanted them to look freshly made to appeal to people who do not like fast-food outlets.

At first, the manufacturer that supplies Starbucks with egg patties came up with perfectly round eggs from a mold. Starbucks rejected them, asking for a more free-form mold to look more like the shape of a freshly cracked egg, said Lani Lindsey Sordello, Starbucks’s director for food and bakery. Starbucks’s food scientists mixed parmesan cheese with the egg to prevent the smell from seeping into the stores and overwhelming the smell of coffee.