Food & Food Equipment News

World Pistachio Day: Global Chance to Celebrate Wonderful Green Nut

Feb. 26 is World Pistachio Day, so why not take a moment to reflect on the amazing history and modern day health benefits of this wonderful nut?

Originating from the Middle East, pistachios are one of the oldest flowering nut trees, with evidence suggesting that humans were enjoying them as early as 7,000 B.C. Pistachios were first planted in California in the 1930s. It took nearly 10 years of careful research and breeding before the California pistachio was finally perfected. Today, California produces more than 450 million pounds of pistachios each year making it a leading producer of pistachios worldwide.

Going Nuts for Pistachios Across the Globe

In China, the pistachio is known as the “happy nut” because it looks like it's smiling.

Often given as a gift during the Chinese New Year, pistachios are a symbol of health, happiness and good fortune. Israel has the world's highest per capita consumption of pistachios as 85 percent of Israelis eat nuts and seeds at least once a month.

In India, pistachios are considered a “hot food” and are believed to help keep the body warm and are typically enjoyed during the cold winter months.

In France, pistachios are served as part of the occasion known as aperitif, a light beverage and snack served before a meal to stimulate the appetite. In Korea, “Daeboreum” or “Full Moon” day is celebrated on February 6 of each lunar year. On this holiday, friends and families gather together to drive evil spirits away with the sounds made by cracking open pistachios.

Pistachios are enjoyed around the world and in many different languages: die Pistazie in German, pistaches in French, pista in Hindi and pistache in Spanish.

While many eat pistachios purely for their delicious taste and satisfying crunch, the pistachio is also stacked full of nutritional goodness.

Celebrate the Nutritional Benefits of California Pistachios

New research continues to come to light showing the positive benefits of pistachios:

• Pistachios, “The Skinny Nut”: Pistachios are one of the lowest calorie, lowest fat nuts and offer more nuts per serving compared to most other snack nuts. As one of the only in-shell snack nuts, pistachios help slow consumption and the empty shells offer a visual cue, reducing calorie intake.
• Pistachios are “Fat Enlightened”: Almost 90% of the fat found in pistachios is unsaturated fat, i.e., the good stuff, making them a better snack choice than popular fried snack foods like potato chips.
• Nutrient Packed Powerhouse: A 30g serving of pistachios is an excellent source of vitamin B6, copper and manganese and a good source of protein, dietary fiber, thiamin and phosphorus.

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PistachioHealth.com is the leading online source of information on the health and nutrition benefits of pistachios. For more information about the health benefits of pistachios, visit: www.PistachioHealth.com.

Drinking Black Tea May Lower Blood Pressure, Aussie Study Finds

A six-month study by scientists at the University of Western Australia, Unilever and the National Health and Medical Research Council of Australia suggests that people who drink black tea throughout the day may get the benefit of a slight reduction in their blood pressure. Funding for the study was provided by the National Health and Medical Research Council of Australia and Unilever Research and Development, Vlaardingen, The Netherlands.

Before the study started, the participants' blood pressure throughout the day was about 121/72 millimeters of mercury (mm Hg). Blood pressure readings less than or equal to 120/180 mm Hg are considered normal.

The research, now published in the Archives of Internal Medicine, is the first of its kind to show that drinking black tea may have this effect.

"High blood pressure can significantly impact people's risk of developing cardiovascular disease, so this is a very significant discovery," said Prof. Jonathan Hodgson at UWA. "There is already mounting evidence that tea is good for your heart health, but this is an important discovery because it is evidence of a link between the two."

In the study, 95 Australian participants aged 35 to 75 were recruited to drink either three cups of  black tea or another beverage similar in taste and caffeine content, but not derived from tea, daily for six months.

After the six month period the research found that the tea drinkers' systolic (top number) and diastolic (bottom number) blood pressure fell between 2 and 3 mm Hg compared to non-tea drinkers.

More research is required to better understand how tea may reduce blood pressure, although earlier studies reported a potential link between tea consumption and the improved health of people's blood vessels.

"This is a hugely exciting development for us," said Jane Rycroft, Senior Nutrition and Health Manager at Unilever's Research & Development laboratories.

"This is further evidence to suggest that tea and its natural ingredients can help people become healthier. While a 2-3 mm Hg decrease is a small change to an individual's blood pressure, it's tantalising to think what positive impact this could have on reducing the risk of heart disease among the general public."

Tea is the second most consumed drink in the world, after water. Unilever is the world's largest tea company, making brands including Lipton and PG Tips. Every year, consumers in more than 130 countries drink 117 billion cups of Unilever tea.

Note: Individuals with high blood pressure should consult their physicians for medical advice and treatment.

DataSource Announces Partnership With Healthy Dining Finder

DataSource Inc., one of America's leading print supply chain management companies announced today they have signed a partnership deal with Healthy Dining Finder for their restaurant and hospitality division.

Healthy Dining Finder is a powerful, web-based resource for millions of Americans who seek great-tasting, dietitian-approved menu choices, as well as accurate nutritional information at some of the most popular restaurants across the U.S.

Its mission is to capture the importance of healthy dining and empower those who desire a healthier lifestyle while inspiring the more than 60,000 participating restaurant locations to provide lean proteins, fruits, vegetables, whole grains and unsaturated fats. They can be found at www.healthydiningfinder.com.

David Holland, President of DataSource, said this new partnership will take the company's client-first approach within the restaurant and hospitality markets to another level.

"We are excited about this new deal as they will expand the quality of our offerings for our existing clients and pave the way for continued business growth in this rapidly expanding market."

Green Tara Turns Pond Scum (Spirulina) Into Savory, Satisfying Snacks

Green Tara’s Spirulina Crunchies, Spirulina Energy Bites and Spirulina Kale Chips has everybody talking and flashing a green smile. All Green Tara products are raw, vegan and gluten-free—no preservatives, nothing artificial, just pure and delicious.

What is spirulina? Created naturally in lakes, ponds and streams, many people refer to fresh water algae as “pond scum,” however, very simply, spirulina, is one of nature’s healthiest, most nutritious superfoods.

Green Tara’s unique spirulina is grown on a sustainable family farm in Costa Rica, in small pristine pools of water supplied by a deep well of pure, high-alkaline water. Absolutely no artificial chemicals, additives or preservatives are used at any time during its production.

Spirulina is a true superfood—some of its many health benefits include nature’s richest source of vitamin B-12, beta-carotene and iron (in a form easily absorbed by our bodies). It is also an extremely high source of (vegetable) protein, containing 400 times more protein than even beef. Dr. Mehmet Oz, the renowned Columbia University professor, touts spirulina as one the most important anti-aging nutritional supplements in existence.

Paul Torok came upon spirulina granules while spending time in Costa Rica. After meeting and becoming friends with the grower and his family, he began bringing back this special spirulina in his luggage to stock up between trips to share with friends and family.

As word started to spread and requests for the spirulina granules meant quantities exceeded the two-bag weight limit allowance of most airlines, he decided it was time to turn a labor of love into a business. In 2010, his better half, Annette Berk, joined the endeavor; they trademarked Spirulina Crunchies, formed Green Tara LLC, and opened shop in the Valley of the Sun.

Working together, they began sending samples far and wide to introduce this incredible superfood to one and all. Their passion for making scrumptious healthy food and getting folks to try new foods they wouldn’t ordinarily eat, led to creating treats made with spirulina—especially ones that are kid-friendly.

Green Tara’s products can be found online at Amazon.com, Eco-Bold, Open-Sky and Spencer’s Market, to name a few. In addition, its healthy, tasty products can be purchased directly from the website: www.greentara.biz/Shop.html.

Chisholm Trail Longhorn Beef Labels Help Make Heart-Healthy Meat Selections

Drawing attention to the leading cause of death among U.S. adults, the president has officially proclaimed February as American Heart Month. Every year heart disease takes the lives of hundreds of Americans in the North Texas community. Simple diet changes, like incorporating low-fat, lean beef choices, can significantly reduce the risk of contracting the disease. Luckily, Dallas-based co-op Chisholm Trail Longhorn Beef has introduced new nutritional labels for its all-natural, heart-healthy cuts of lean beef.

“With Chisholm Trail beef, customers get the irreplaceable, genuine beef taste everyone loves without sacrificing quality for better health,” said Mike Crawford, Chisholm Trail Longhorn Beef partner. “Studies have continued to prove that eating lean cuts of all-natural beef can not only reduce bad cholesterol levels, but also play an important role in dieting by providing nutrient-rich, satisfying meat sources that are good for the heart and can be enjoyed every day, guilt-free.”

The American Heart Association recommends reducing saturated fat in meat and poultry by consuming lean cuts of meats to manage blood-cholesterol levels, which reduce the risk of heart disease and stroke. The new nutrition labels for Chisholm Trail products, which can now be found on all its meat packaging for families to use when meal-planning, list the number of calories, grams of fat, grams of protein and heart-healthy omega-3, omega-6 and omega-9 fatty acids in each serving, based on a 2,000-calorie diet.

“With so many variations of meat products on the market, you just can’t find hamburger meat or a cut of steak that is as healthy for you, while still providing great flavor, like you can with Chisholm Trail beef,” said Crawford. “The nutrition labels on our new packaging support this, as we continue to provide families the very best and highest grade of fresh and tasty red meat available in the area.”

Beef from grain-fed cattle has more harmful fatty acids and is higher is cholesterol than those that are grass fed, as well as lower levels of vitamins and healthy antioxidants like protein, iron, vitamins B6 and B12, zinc and selenium – all vital to a sound cardiovascular system. At only 86 calories per 3-ounce serving, 9 grams of fat and 49 milligrams of cholesterol, a lean, pasture-raised flat iron steak and other longhorn beef products serve as healthy alternatives to chicken, turkey, lamb and venison, and contain fewer calories, less fat and less cholesterol per serving than these options. The hormone-free, stress-free environments in which the cattle are raised make for healthier meat options and responsible, sustainable agricultural practices.

During American Heart Month, as well as throughout the year, heart-healthy Chisholm Trail Longhorn Beef is available for purchase both online and in stores at several locations throughout Texas. To learn more about Chisholm Trail Longhorn Beef and the nutritional values associated with healthy beef, or for recipes, visit www.eathealthybeef.org.

Boar's Head Brand Introduces No Salt Added Turkey Breast

Boar's Head Brand, a leading manufacturer of premium delicatessen products, announced today the launch of its new No Salt Added Oven Roasted Turkey Breast. With 55 mg of sodium per 2-ounce serving, Boar's Head No Salt Added Turkey Breast is the brand's lowest sodium turkey and the newest addition to its expansive line of lower sodium products.

As of 2011, there are nearly 50 million Americans at risk for high blood pressure and 52 percent monitoring their salt intake. With this startling statistic, it's important to explore lower sodium options to help control hypertension, obesity and reduce the risk for heart attack and stroke. Certified heart-healthy and with a taste reminiscent of Thanksgiving turkey, Boar's Head No Salt Added Turkey is a delicious addition to a lower sodium diet.

"We are proud to offer this new, lower sodium option to consumers," said RuthAnn LaMore, Director of Communications for Boar's Head Brand. "Boar's Head has been providing lower sodium alternatives for the past 25 years and there are more than 20 meats and cheeses in our lower sodium portfolio. The No Salt Added Turkey Breast continues to deliver on our commitment to provide healthy, nutritious choices without compromising on taste."

In conjunction with The City of New York, Boar's Head Brand was the first deli meat and cheese manufacturer to sign on to the National Salt Reduction Initiative (NSRI) announced by New York City Mayor Michael Bloomberg last year. With a longstanding commitment to producing nourishing, high quality foods, Boar's Head began meeting the 2012 and 2014 category sodium targets more than 25 years ago, recognizing the important role sodium plays in one's diet.

"Most Americans consume twice as much salt as health guidelines suggest," said Jill Weisenberger, MS, RD, CDE. "Salt is an important part of your diet, but like most things, in moderation. Consider opting for Boar's Head lower sodium deli meats and cheeses to enjoy your favorite foods without sacrificing your health."

Boar's Head No Salt Added Turkey Breast is available nationwide at thousands of select supermarkets, gourmet stores and fine delicatessens. For more information about Boar's Head Brand, please visit www.boarshead.com, like us on Facebook www.facebook.com/boarshead and follow us on Twitter @Boars_Head.

Americans Getting 'Curried Away'

Curry no longer defines Indian cuisine, but it has certainly helped bring it further into the ethnic food limelight. Indian food,  which now surpasses Chinese food in popularity two to one in the U.S., has secured a new generation of consumers intent on health and convenience, attributed mainly to its supply of exotic flavors and recent grocery store debut. Those unique, convenient flavors and health attributes stem from curry.

Today's curry is healthy, innovative and can refer to a blend of spices, sauce or complete dish. Aside from waking up your taste buds, curry wakes up your brain too. The various spices that make up curry boost memory and even prevent against Alzheimer's disease, according to numerous published health studies. Furthermore, curry powder has been used in beauty lotions and over the counter drugs for its antioxidants, which fight skin aging and act as an anti-inflammatory.

Think Sushi Curry; Curry ketchup; Grilled Chicken Curry Fingers. These are just some of the food items already popular in Europe, and are predicted to be the next big thing in American supermarkets. "In recent years, curry has made its way into a multitude of kitchens and cuisines," says Mike Ryan, Vice President Sales and Marketing, Tandoor Chef, "and has evolved to become a well-loved, familiar favor profile."

Recognizing curry's rising, widespread acceptance and favorability in today's foods, Tandoor Chef has launched Get Curried Away, a quick and easy to enter contest that will award five years of frozen Indian cuisine to one lucky winner. Consumers—from collegiates to empty-nesters—are getting curried away with making at-home Indian innovations like the recipe below. To submit your entry or learn more about curry, visit TandoorChef.com or Facebook.com/TandoorChef.

Very Veggie Curry
Ingredients
1/4 C Butter
2 Tbsp Olive oil
1/2 Large onion, finely chopped
2 Large carrots, sliced
2 Large potatoes, peeled and cubed
2 Tbsp Curry powder
1/2 tsp Ground Turmeric
Salt and pepper to taste
1 Pinch Red Pepper flakes
1 Cauliflower head, broken into small florets

Heat butter and olive oil in a large skillet over medium heat. Add onions and carrots; stir until tender. Season with curry powder, turmeric, salt, pepper and red pepper flakes. Add cauliflower and potatoes to the skillet and stir to coat with spices. Reduce heat to medium-low, cover and simmer for 20 minutes, stirring occasionally until potatoes are tender.

Teens Don't Eat Enough Grains

Teens are not consuming enough whole grain foods, according to a recent study from the University of Minnesota at St. Paul and featured in the January issue of Food Nutrition & Science.

The study, that analyzed adolescents aged 12 to 19 years old in the National Health and Nutrition Examination Survey (NHANES, 1999-2004), found that less than one third consumed more than .5 whole grain ounce equivalents per day.

The most recent Dietary Guidelines for Americans, released in January 2011 recommends that all adults eat at least half their grains as whole grains—that's at least three-to-five servings of whole grains. Even children need two to three servings or more. According to the Whole Grains Council, consumption lags far behind these recommendations. For example, the average American eats less than one daily serving of whole grains, and some studies show that over 40 percent of Americans never eat whole grains at all.

"This is an opportunity for food companies, school nutrition programs and retailers to market the health benefits of grains and create easier access to products and recipes," says Phil Lempert, Founder of Food Nutrition & Science and CEO of The Lempert Report and SupermarketGuru.com. "Whole grain intake has been associated with improved chronic disease risk factors and weight status in adults, and we know that healthy food habits start young."

Also in this month's Food Nutrition & Science, an article on how food apps are connecting younger consumers to shopping and cooking. The article highlights Truffehead, an app that features more than 260 recipes, comprehensive information on ingredients and kitchen tools, step-by-step demos and sustainability tips, user forums, and more. Although Trufflehead's recipes are appealing for any cooking level, its architecture was designed specifically for inexperienced and intermediate cooks.

"People tend to consume less and eat more healthfully at home than in restaurants, so cooking is virtually essential to maintaining a healthy weight and it's also fun," says Lempert. "I applaud these apps that help consumers shop smarter, eat healthier, learn to cook and better understand the products and food they're selecting from."

January's Food Nutrition & Science also includes information about the Australis Barramundi, also known as the "sustainable seabass," a fish that is growing in popularity due to its low toxin levels, delicious taste, and high levels of heart and brain-healthy omega-3's. In addition, barramundi can thrive on a vegetarian diet and are naturally disease resistant. 

Results from a recent The Lempert Report consumer panel found that just under half of consumers (46 percent) have increased the amount of fish in their diet in the past year; 39 percent say the amount of fish they eat has stayed the same. Those who answered yes to eating more fish in the past year have done so because "it's healthy" (20 percent), they "love the taste" (12 percent), they are "eating less meat protein and switching to fish" (18 percent), or they want to increase their "omega" intake (10 percent).

Lempert adds, "There's a lot of confusion about fish and I think we would see an increase in consumption if consumers better understood what type to eat, how often, and which fish are the safest. This is a great opportunity for retailers and even an app maker who can help consumers make fish choices."

Among other articles in this month's Food Nutrition & Science, the results of a Washington State University study that suggests the carbon footprint of beef is shrinking. The study compared today's beef production impact to that of the production system in 1977, revealing some striking improvements in current practices.

Published in a recent issue of the Journal of Animal Science, the study found that, compared to beef production in the 70s, each pound of beef raised in 2007 used 33 percent less land, 12 percent less water, 19 percent less feed and 9 percent less fossil fuel energy. Waste outputs were similarly reduced, shrinking the carbon footprint of beef by 16.3 percent in 30 years.

Start of Snack Foods Trend: Sprouted Ingredients for Increased Nutritional Content

In September, Live Better Brands LLC announced the development and release of the Way Better Snacks® product line, which incorporates sprouted—or germinated—grains, seeds and beans for a more nutritious snack food alternative.

The product line has received an enthusiast reception in the food industry because of its sprouted ingredients. And, as of January, Way Better Snacks will be at all Wegman's locations, 1,000 additional specialty grocery stores and distributed nationally through Whole Foods.

Live Better Brands LLC. believes that sprouted ingredients are the next health trend in the food industry, and here's why: 

Grain, vegetable and bean seeds are packed with nutrition but in order to fully take advantage of those nutrients they have to be made available for our bodies to process first. Seeds are designed to survive the rigors of nature before they embed themselves and take root and are covered with a protective layer of phytic acid—a substance present in the bran of all grains and seeds that can inhibit some absorption of calcium, magnesium, iron, copper, and zinc—and enzyme inhibitors to help protect them and ensure they are able to fulfill their destiny to sprout.

Nature doesn't want the seed to germinate before its time so it literally locks down the nutrients to ensure this doesn't happen. This is called enzyme inhibition.

When we eat seeds and grains, these inhibitors can prevent the formation of enzymes in our digestive tract, interfering with the body's ability to effectively digest and absorb them.

Nutritionists and naturalists have been touting the incredible nutritional benefits of sprouting for years because sprouting unlocks all the "good" that is inherent in all grains, seeds and beans and brings them back to life (nutritionally speaking). So, Live Better Brands LLC. listened and decided to add them to snack foods to make them more nutritionally wholesome.

Here are just some of the benefits of sprouted—or germinated—seeds:

• Sprouting the seed increases its nutrients and the natural inhibitors that protect it from digestion are greatly reduced, or eliminated.
• All of the plant proteins, oils, starches and vitamins are now bioavailable for human digestion, resulting in better nutritional absorption.
• Sprouting is the only way to increase the vitamin, mineral and lignan content of flax and naturally stabilize the Omega-3 and other essential fatty acids.

Historically snack foods have a bad reputation. Typically loaded with additives, preservatives, sugar, sodium, highly processed ingredient—and equally light in any sort of nutritional value or healthy attributes. Live Better Brands LLC believed that there was a way to make a more nutritious snack food and that's what they set out to do. By including sprouted ingredients like flaxseed, chia seeds, quinoa, black beans, broccoli seeds and daikon radish seeds, Way Better Snacks built a better tortilla chip. In addition to the sprouted ingredients, the tortilla chips are also certified gluten free, non-GMO, certified 100 percent whole grain, certified kosher and low sodium.

Karoun Dairies' Yanni Grilling Cheese the Lower Fat, High Protein Taste Sensation

Research has been touting the benefits of high protein, low-fat diets for nearly a decade. According to a 2004 study done by the American Society of Nutritional Scientists, diets high in protein (30 percent) but low in fat (less than 30 percent) and moderate in carbohydrate (40 percent) reduce total cholesterol and LDL cholesterol, as well as triglycerides, as reported in the Journal of Nutrition.

In addition to health benefits, a low fat diet can be beneficial and delicious especially when savoring the Karoun Dairies Inc. (www.karouncheese.com) Yanni line of Greek-style cheeses; most notably the lower fat, high protein taste sensation found in Yanni Grilling Cheese, available in original and mint.

Grilling Cheese is a traditional semi-firm Mediterranean cheese, with a distinctive layered texture that is mildly salty with a rich buttery taste. Due to its high protein and lower fat content, Karoun's Yanni Grilling Cheese can withstand extreme temperatures in the oven or on the grill without melting, and will develop a delicious golden crust when grilled.

Simply Delicious Grilling Cheese
1/2 lb. Karoun's Yanni Grilling Cheese, sliced 1/4" thick
2 T. freshly picked oregano leaves
1 T. olive oil
1 lemon, halved and grilled
Pita bread, grilled

Brush the grilling cheese slices with olive oil and place onto a medium hot grill for 2 minutes on each side, or until browned. Remove and sprinkle with oregano. Drizzle olive oil on top and squeeze the lemon juice over the cheese. Serve with grilled pita bread.