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A saltine or soda cracker is a thin, usually square cracker made from white flour, yeast, and baking soda, with most varieties lightly sprinkled with coarse salt. It has perforations over its surface, as well as a distinctively dry and crisp texture.

So does matzah count, despite operating in a shady netherworld between bread and crackers? Back to the recent spike in cracker sales. It’s due in part to the new-found popularity of gluten-free crackers, which saw a nearly 44% rise in sales (unflavored ones even more, at a whopping 60% jump!). What kinds of crackers to put in your food storage Bread sticks, chips, crisps, crackers or pretzels, all are worthy of storage in the prepper's pantry! You need only worry about consuming too many crackers, such as saltines, if water is in scarce supply.Check the expiration date and pack the kinds of crackers you love.

Some familiar brand names of saltine crackers in North America are Christie's Premium Plus (Canada), Nabisco's Premium (U.S.), Sunshine Biscuits' Krispy (U.S.), Keebler's Zesta (U.S.) (both owned by Kellogg's), Molinos Modernos' Hatuey (Dominican Republic) and Noel's Saltín (Colombia). Unsalted tops as well as whole grain saltines can also be found.

Soda crackers were described in 'The Young Housekeeper' by Alcott in 1838.^[1]

In 1876, F. L. Sommer & Company of St. Joseph, Missouri started using baking soda to leaven its wafer thin cracker. Initially called the Premium Soda Cracker and later 'Saltines' because of the baking salt component, the invention quickly became popular and Sommer's business quadrupled within four years. That company merged with other companies to form American Biscuit Company in 1890 and then after further mergers became part of Nabisco in 1898.^[2][3][4]

In the early 20th century, various companies in the United States began selling soda crackers in Puerto Rico and referred to them as 'Export Soda'. Rovira Biscuit Corp. of Puerto Rico also started selling their soda crackers with the same name. The term 'Export Soda' became a generic term in Puerto Rico for these crackers. In 1975 Keebler Co. was refused a trademark for the term because it was 'merely descriptive'.^[5]

In the United States, Nabisco lost trademark protection after the term 'saltine' began to be used generically to refer to similar crackers (see generic trademark for how this occurs). The name 'saltine' had been placed in the Merriam Webster Dictionary in 1907 with a definition of 'a thin crisp cracker usually sprinkled with salt”.^[6] In Australia, Arnott's Biscuits Holdings still holds a trademark on the name 'Saltine'.^[7][8]

They were made in the United Kingdom by Huntley and Palmers, and also in Australia and New Zealand under the brand name Arnott's Salada.

Uses[edit]

Saltines are commonly eaten as a light snack, often with cheese, butter, peanut butter or other spreads. They may also be dipped or crumbled in soups, chilis, stews, and eaten with, or crumbled into, salads. Typically they are sold in boxes containing two to four stacks of crackers, each wrapped in a sleeve of waxed paper or plastic. In restaurants, they are found in small wrapped plastic packets of two crackers, which generally accompany soup or salad. Cracker meal, a type of coarse to semi-fine flour made of crushed saltine crackers, may be used as toppings for various dishes; breading for fried or baked poultry, fish or red meats; or as a thickener for meatloaf, soups, stews, sauces, and chilis.

As a home remedy, saltines are consumed by many people in order to ease nausea and to settle an upset stomach. Saltine crackers have also been frequently included in military field rations (Meal, Ready-to-Eat, or MRE) in the United States.

Baking process[edit]

Saltines have been compared to hardtack, a simple unleavened cracker or biscuit made from flour, water, and sometimes salt. However, unlike hardtack, saltines include yeast as one of their ingredients. Soda crackers are a leavened bread that is allowed to rise for twenty to thirty hours. After the rise, alkaline soda is added to neutralize the excessive acidity produced by the action of the yeast. The dough is allowed to rest for three to four more hours, to relax the gluten, before being rolled in layers and then baked.

Flat saltine crackers have perforations on their surfaces. During baking, the outer layer of the dough hardens first, restricting out-gassing of evolved gasses. The perforations connect the top surface to the bottom surface to prevent the cracker from pillowing as a result of these evolved gasses.

See also[edit]

References[edit]

1. ^Alcott, William Andrus (1838). The Young House-keeper: Or, Thoughts on Food and Cookery. G. W. Light. soda crackers.
2. ^'Soggy Cracker House Needs Some Help'. St. Joseph News-Press. 15 April 2008. Retrieved October 12, 2013.
3. ^'Biographical Sketch of F. L. Sommer, St. Joseph, Buchanan County, MO'. USGenWeb Archives. Retrieved 2013-03-27.
4. ^'Michigan State University Libraries - Special Collections - Little Cookbooks: The Alan and Shirley Brocker Sliker Culinary Ephemera Collection'. Lib.msu.edu. Retrieved 2012-09-26.
5. ^'KEEBLER CO. v. ROVIRA BISCUIT CORP'.
6. ^'Nabisco Premium Saltines The Snack That Takes You Back'(PDF). SaigeFalyn. Retrieved 2013-03-27.
7. ^'Trade Mark Details - Full - Trade Mark : 214303'. ipaustralia.gov.au. Retrieved 2013-10-29.
8. ^'Trade Mark Details - Full - Trade Mark : 98208'. ipaustralia.gov.au. Retrieved 2013-10-29.

Use-by dates are contributing to millions of pounds of wasted food each year.

A new report from the Natural Resources Defense Council (NRDC) and Harvard Law School’s Food Law and Policy Clinic says Americans are prematurely throwing out food, largely because of confusion over what expiration dates actually mean.

Most consumers mistakenly believe that expiration dates on food indicate how safe the food is to consume, when these dates actually aren’t related to the risk of food poisoning or foodborne illness. Food dating emerged in the 1970s, prompted by consumer demand as Americans produced less of their own food but still demanded information about how it was made. The dates solely indicate freshness, and are used by manufacturers to convey when the product is at its peak. That means the food does not expire in the sense of becoming inedible. For un-refrigerated foods, there may be no difference in taste or quality, and expired foods won’t necessarily make people sick.

But according to the new analysis, words like “use by” and “sell by” are used so inconsistently that they contribute to widespread misinterpretation — and waste — by consumers. More than 90% of Americans throw out food prematurely, and 40% of the U.S. food supply is tossed–unused–every year because of food dating.

(MORE: Food Safety: CDC Report Shows Rates of Foodborne Illnesses Remain Largely Unchanged)

Eggs, for example, can be consumed three to five weeks after purchase, even though the “use by” date is much earlier. A box of mac-and-cheese stamped with a ‘use by’ date of March 2013 can still be enjoyed on March 2014, most likely with no noticeable changes in quality.

“We are fine with there being quality or freshness dates as long as it is clearly communicated to consumers, and they are educated about what that means,” says study co- author Emily Broad Leib, the director of Harvard Food Law & Policy Clinic. “There should be a standard date and wording that is used. This is about quality, not safety. You can make your own decision about whether a food still has an edible quality that’s acceptable to you.”

(MORE:Is It Worth Buying Organic? Maybe Not)

Because food dating was never about public health, there is no national regulation over the use of the dates, although the Food and Drug Administration (FDA) and US Department of Agriculture (USDA) technically have regulatory power over the misbranding of products. The only federally required and regulated food dating involves infant formula, since the nutrients in formula lose their potency as time goes on.

What regulation does exist occurs at the state level — and all but nine states in the U.S. have food dating rules but these vary widely. “What’s resulted from [the FDA letting states come up with regulation] is really a patchwork of all sorts of different rules for different products and regulations around them,” says study co-author Dana Gunders, a staff scientist with the NRDC’s food and agriculture program. “Sometimes a product needs a date, sometimes it doesn’t. Sometimes a product cannot be sold after a different date. Or there is no requirement at all. Even with different categories there is so much variability.” The result is a confused public — and tons of wasted food.

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(MORE:Bad Food: Illnesses from Imported Foods Are on the Rise, CDC Says) Spy net 3.1 cracked.

Correcting these entrenched misconceptions, however, won’t be easy. The report authors say the re-education could start with a clearer understanding of what the dates mean.

• “Use by” and “Best by”: These dates are intended for consumer use, but are typically the date the manufacturer deems the product reaches peak freshness. It’s not a date to indicate spoilage, nor does it necessarily signal that the food is no longer safe to eat.
• “Sell by”: This date is only intended to help manufacturers and retailers, not consumers. It’s a stocking and marketing tool provided by food makers to ensure proper turnover of the products in the store so they still have a long shelf life after consumers buy them. Consumers, however, are misinterpreting it as a date to guide their buying decisions. The report authors say that “sell by” dates should be made invisible to the consumer.

Jena Roberts, vice president for business development at the food testing firm, National Food Lab, studies “shelf-stable” properties of foods to help manufacturers determine what date indicates when their products are at their best. “The food has to be safe, that’s a given,” says Roberts. “[The manufacturers] want to make sure the consumer eats and tastes a high quality product.”

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But she acknowledges that even if the food is consumed after its ideal quality date, it’s not harmful. A strawberry-flavored beverage may lose its red color, the oats in a granola bar may lose its crunch, or the chocolate clusters in a cereal may start to ‘bloom’ and turn white. While it may not look appetizing, the food is still safe to eat. “It’s a confusing subject, the difference between food quality and food safety. Even in the food industry I have colleagues who are not microbiologists who get confused,” she says.

(MORE:How to Stop the Superbugs)

The report authors aren’t against food date labeling. The system was created to provide more information to consumers, but it’s important that people know how to use that data. “The interest is still there on the part of the consumers, but we want this to be clearly communicated so consumers are not misinterpreting the data and contributing to a bunch of waste,” says Gunders.

While the food industry could make changes to date labels voluntarily — such as having the dates read when food is most likely to spoil — the study authors also call for legislation by Congress to develop national standards that would standardize a single set of dating requirements.

Such standards may already be in the works; following the release of the report, Congresswoman Nita Lowey (D-Westchester/Rockland), the senior Democrat on the House Appropriations Committee and author of the Freshness Disclosure Act says she will be reintroducing legislation to Congress that calls for establishing a consistent food dating system in the U.S.

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“I look forward to reintroducing this legislation this Congress and working with colleagues on both sides of the aisle to fix this glaring gap in our nation’s food safety laws so that American consumers have the information they need,” Lowey said in a statement.

Do Graham Crackers Expire

You can read the full report and recommendations, here.

In the meantime, for tips on what expiration dates really mean, see our examples, here.