Brazil authorizes production of active ingredient for AstraZeneca vaccine - WHBL News
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Friday, April 30, 2021
Ingredient: Garlic - richmondmagazine.com - Richmond magazine
GARLIC BASICS
Buying: Like anything that grows, garlic has a season. For dried bulbs, that’s from midsummer to early fall, with spring offerings — scapes and green garlic — appearing at markets from March to June.
Cooking: For spring garlic and garlic scapes, a simple saute releases their pleasantly sharp flavor. The potential for dried garlic bulbs, available year-round, is vast, from roast chicken to tzatziki.
ON GARLIC
A cousin of onions, garlic is an allium that transcends continents and centuries as a seasoning and medicinal plant. First cultivated in Mesopotamia, garlic was even discovered in the tomb of the Egyptian pharaoh Tutankhamen.
AROUND RVA
Auntie Ning’s: A fluffy, savory, traditional Filipino treat, sinangág, or garlic fried rice, embraces big garlic energy in every bite.
Perly’s: At the downtown deli, garlic dill fries taste like shoestring spuds that have soaked up pickle juice, and we know those are the best kind.
Birdie’s Pimento Cheese: Birdie’s pushes the limits with its inventive flavors, including the zesty, nutty garlic Parmesan.
“The versatility of garlic is so vast and cross-cultural, adding a depth of umami or even sweetness.” —Laine Myers, chef at Oro
COOK LIKE A LOCAL
Ricotta Dumplings With Spring Garlic and Fava Beans
By Laine Myers, chef at Oro
“We have to wonder if there is a biological reason why we all love garlic so much,” says Laine Myers, chef of the pasta pop-up Oro. “I grew up in a household hearing things like, ‘There is no such thing as too much garlic!’ ” Myers particularly loves how garlic wakes up the senses, and in this dish, she uses spring garlic to balance the fluffy ricotta dumplings and earthy fava beans.
For the spring garlic puree
1 bunch spring garlic, with the white parts thinly sliced and separated from the green stalks
1 tablespoon extra virgin olive oil
1/2 cup packed spinach
Salt to taste
For the dumplings
1 cup ricotta, strained
1 large egg
1/2 cup Parmesano Reggiano, finely grated
1/4 cup all purpose flour
Salt to taste
For final assembly
1-2 cloves garlic, sliced thin
1/4 cup fava beans, shucked, blanched and peeled
1/4 cup chicken stock
2-3 tablespoons spring garlic puree (or more if you want it stronger)
Butter to mount
Salt to taste
Lemon to taste
Begin by making the spring garlic puree, but really begin by reading through this recipe fully before beginning.
Saute the white parts of the spring garlic over medium heat with a little olive oil until cooked through. Some caramelization is fine, but we want to avoid charring in this case or it will affect the final color of the sauce.
Prepare a small ice bath, and bring a small pot of water to a boil. I'd recommend salting your blanching water to help infuse extra flavor into your veg. Blanch the spinach for 20 seconds, and then transfer it to the ice bath. Now blanch the green parts of the spring garlic for 30 seconds and place likewise into the ice bath.
Combine the sauteed spring garlic, blanched spinach and blanched spring garlic greens in a blender with 1 tablespoon of olive oil. Add a couple of tablespoons of water to loosen the mixture and blend on high until you achieve a smooth puree. The puree should have a vibrant green color. Store in a small container until ready to use.
For the dumpling mixture
Combine ricotta, egg, Parmesan and salt (about half a teaspoon) in a food processor. Pulse while adding in the flour. Make sure the mixture is well incorporated, but not over processed. Alternatively, this can be done by hand in a medium mixing bowl.
Bring a medium pot of salted water to a strong simmer. (Avoid a rolling boil due to the fragility of the dumpling batter.) Using two large spoons, spoon out "football" shapes of batter into the water. This can also be done ahead of time on chilled and floured sheet trays, then transferred all at once into the simmering water. Tip: Avoid crowding the water as the dumplings can become misshapen or morph together. They will be done in about three minutes, or upon floating, similar to gnocchi.
Meanwhile, prepare a medium-large saute pan with about a tablespoon of olive oil over medium heat. Saute sliced garlic and fava beans until the garlic becomes aromatic and just barely develops color.
Add the chicken stock and reduce heat to medium-low. Immediately mount in a couple tablespoons of butter as well as a few tablespoons of spring garlic puree, and swirl the pan to help incorporate both.
Using a slotted spider/catcher/spoon, transfer the cooked ricotta dumplings into the pan. Welcome any pasta water clinging to the dumplings to trail along into the pan as well. This will help emulsify and bring body to your sauce.
Check the consistency of your sauce. If you want it thicker, reduce longer. If you want it richer, add more butter. If you want it more garlicky, add spring onion puree. I always recommend incorporating some aspect of acidity in your food, so a gentle squeeze from half a lemon should do the trick.
Ingredient: Garlic - richmondmagazine.com - Richmond magazine
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Probiotic Ingredient - WholeFoods Magazine
Deerland Probiotics & Enzymes has expanded its branded probiotic spore portfolio with MuniSpore, a science-backed strain of the probiotic Bacillus clausii that is GRAS and Star-K Kosher Certified. The beneficial effects of the probiotic B. clausii have been attributed to its ability to positively influence microbial populations and its antioxidant effects on the immune system, the company says. A full genome sequencing confirmed the strain contained no plasmids and no antibiotic resistant or deleterious genes.
Probiotic Ingredient - WholeFoods Magazine
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Cloud-to-Ground Lightning May Have Struck a Key Ingredient for Life - Eos
In 2016, lightning struck the backyard of an Illinois family, vaporizing the clay-rich soil underground. It cooled to form what looked like a half-meter-tall, gnarled tree trunk with a glassy surface and a crust of charred soil.
“It’s pretty cool looking,” said Benjamin Hess, a Ph.D. student at Yale University in the Department of Earth and Planetary Sciences. At the time, Hess was an undergraduate studying geology at Wheaton College, to which the family donated the fulgurite (material formed when lightning strikes ground) from the strike.
The fulgurite contained an unusual mineral, schreibersite. Schreibersite is a phosphide, a form of reduced phosphorus containing phosphorus and a metal (in this case, iron-nickel). “It’s typically found in meteorites,” explained Hess. In a recent study published in Nature Communications, Hess and geologists from the University of Leeds wrote that if lightning strikes can create schreibersite, in an early Earth rich with electrical storms, lightning could have provided much of the phosphorus needed to create life.
A Shock to the System
Phosphates, phosphorus atoms bonded to four oxygen atoms, are key ingredients needed for life. “It’s in our DNA, our RNA, and it’s part of our cellular membranes. Without phosphate, life as we know it couldn’t work properly,” said Albert Fahrenbach, a lecturer in the School of Chemistry at the University of New South Wales. Fahrenbach was not involved in the new study.Phosphates are plentiful in minerals on Earth, but their phosphorus is locked into those minerals and not a good source for prebiotic chemistry. Phosphides like schreibersite, however, are more reactive. “When water interacts with [schreibersite]…it plucks the phosphorus out of the schreibersite and dissolves it in the water,” said Hess. The phosphorus is then available for chemical reactions needed to make organic molecules.
Scientists think that meteorites carried most of the reactive phosphorus to Earth during the Hadean-Archean. Like meteorites, lightning was common on early Earth—the Hadean-Archean had an estimated 1–5 billion flashes per year, compared with the 560 million annual flashes today. If some of these lightning strikes reached the ground to produce schreibersite, they could have been a rich source of phosphorus, too.
Billions of Lightning Strikes
To see whether lightning strikes could be a prominent source of reduced phosphorus, Hess and his coauthors looked inside the fulgurite from the Illinois backyard. Using spectroscopy analyses, X-ray fluorescence and diffraction, and electron backscatter diffraction analysis, they saw that the 25-kilogram fulgurite structure was mostly silica glass but also contained between 0.06 and 0.17 kilogram of schreibersite.
Using models of early Earth conditions, the group then estimated how much reduced phosphorus could have formed from lightning strikes during the Hadean and early Archean about 4 billion years ago, and compared this with the amount of reduced phosphorus from meteorites. (Scientists are still uncertain about how much phosphide could have survived meteorite impacts, researchers acknowledged.) The group saw that cloud-to-ground lightning strikes could have provided a more consistent source of phosphides compared with meteorites, yielding between roughly 100 and 10,000 kilograms of reduced phosphorus annually.
“We found that lightning provided a similar amount of phosphorus [to what] was needed to help life form on Earth around the time that life formed, which is about 3.5 billion years ago,” said Hess. Although meteorites would have provided more reduced phosphorus initially, by 3.5 billion years ago, meteorite impacts were becoming less common. Lightning strikes may have taken the lead in providing a source of reduced phosphorus.
The Big Question Mark
“I think it’s reasonable, but I still think that meteorites would be a larger source,” said Matthew Pasek, a professor at the University of South Florida. Pasek wasn’t involved in this work but did conduct earlier studies showing that in water, schreibersite can release phosphorus that could be incorporated into organic molecules and that lightning strikes could be a source of reduced phosphorus.
Hess’s findings show how phosphorus could have become available for prebiotic chemistry, “but just because you know how to access phosphorus, for example, doesn’t mean you know how to get it into a functional cell,” said Fahrenbach.“This abiotic-biotic transition is where the big question mark is,” said Betül Kaçar, an assistant professor in molecular and cellular biology and in astronomy at the University of Arizona. Kaçar was not involved in the new study.
Aside from uncovering another clue to how early Earth chemistry may have led to life, the study’s authors also proposed that lightning strikes could provide reduced phosphorus on other, Earth-like planets.
“Only by understanding early life, the early environment, and how the first life on our planet happened to be will we be able to find life elsewhere,” said Kaçar.
—Jackie Rocheleau (@JackieRocheleau), Science Writer
Cloud-to-Ground Lightning May Have Struck a Key Ingredient for Life - Eos
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Key ingredient for Sprint Qualifying races is "less track time" - Masi · RaceFans - RaceFans
Formula 1’s new Sprint Qualifying race weekends will produce more exciting action because teams will have less time to prepare, says race director Michael Masi.
The series approved the new format for introduction earlier this week. Silverstone will host the first of three Sprint Qualifying weekends at the British Grand Prix in July.Under the new format, a normal qualifying session will be held on Friday in place of second practice. This will set the starting order for a 100 kilometre race on Saturday, which will take place after a second practice session. This Sprint Qualifying race will decide the grid for the grand prix.
In a year when practice has been reduced by an hour at every race, teams will lose a further hour of running during Sprint Qualifying weekends, and have just 60 minutes of practice before qualifying on Friday. Masi said this is one of the most important aspects of the new format.
“And then having that excitement of a Sprint Qualifying race start on Saturday, which is something we haven’t seen in Formula 1. And then the progression from there into the grand prix on Sunday, I think we’ll add just a different element strategically from the teams’ end in particular.”
Masi said the new format was an example of the FIA working successfully with Formula 1, the teams and drivers. “F1, the FIA, the teams and drivers all work together very much for the benefit of Formula 1,” he said. “That happens at each and every event.”
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“A prime example of that has been the collaboration in developing the sprint qualifying regulations,” Masi added. “It’s an exciting initiative for the sport to trial a different and new format and something that we’ve all worked together on to achieve the best outcome.
However Lewis Hamilton was unfamiliar with the plans when asked about them yesterday. “Honestly, I don’t really know much about it,” he said. “I don’t really know anything about it.”
The seven-times champion has previously called on F1 to vary its event structure at different venues. “I’ve always said that we need to have some sort of different format at certain races through the year,” he said. “There are some tracks, particularly places like Monaco for example, which is beautiful to be at but it’s it’s not an exciting race necessarily.
“So I like that they’re being open-minded, they’re making changes, and I think from those experimental kind of weekends, I think hopefully the sport will learn lots on how we can deploy better races moving forwards.”
Silverstone managing director Stuart Pringle praised F1’s innovation, which will also be used at the Italian Grand Prix and one further round this year.
“We are incredibly excited that Silverstone fans will be the first to experience the Formula 1 sprint qualifying format at this year’s British Grand Prix,” he said.
“We have not seen such a major timetable shake up in the sport for years and I appreciate the continued efforts being made by Formula 1 and the FIA to enhance the entertainment on track giving our spectators even more to look forward to this July.”
2021 Portuguese Grand Prix
Browse all 2021 Portuguese Grand Prix articlesKey ingredient for Sprint Qualifying races is "less track time" - Masi · RaceFans - RaceFans
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Organic Non-GMO Collagen Ingredient - WholeFoods Magazine
Now entering the organic joint care market: UC-II undenatured collagen, from Lonza. The latest in this line is a Non-GMO Project Verified ingredient made with certified organic collagen. The FDA-NDI notified ingredient, manufactured in the United States, is made with 93% organic ingredients. The Lonza facility is certified organic by Oregon Tilth.
Basel, Switzerland, www.lonza.com
Organic Non-GMO Collagen Ingredient - WholeFoods Magazine
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Joanna Gaines Swore By This Comforting 6-Ingredient Pasta Dish During Her Most Recent Pregnancy - Showbiz Cheat Sheet
Lifestyle author and Magnolia Table host Joanna Gaines opened up about what made the first trimester of her pregnancy with her youngest child Crew so cozy and warm.
It’s a six-ingredient recipe and Gaines said, for her, it was love on a plate.
Nathan Congleton/NBCU Photo Bank/NBCUniversal via Getty Images
The quick recipe that Joanna Gaines turned to during her last pregnancy
Gaines’ youngest son Crew turns 3 this June. She shared in her cookbook Magnolia Table, Volume 2: A Collection of Recipes for Gathering that she discovered she was pregnant with Crew right before setting off on a trip to Italy with her husband and good friends. The rich food didn’t tempt her. Only one faithful dish was her go-to over and over again throughout their visit.
“Most of the restaurants we dined in served these incredibly rich, decadent Italian dishes,” she wrote. “Normally, I would be all-in for that kind of meal, but my first trimester had me craving simplicity.
“So, anywhere we ate, I would ask the waiter if the kitchen could make me a simple plate of cacio e pepe. While its name might sound like it’s going to be a complicated dish, it basically translates to ‘cheese and pepper,’ which really is as simple as it gets.”
A 6th Gaines child?
The time has flown by for the Gaines family. They had just announced little Crew’s birth in 2018 and this year, the youngest of five kids is turning 3.
Gaines told Savannah Guthrie and Hoda Kotb in a 2018 visit to Today: “He is a gift. We were talking the other day and we were saying he has really slowed down time for us. He’s just been a gift.”
Kotb “went there” and asked Gaines and her husband Chip if they could imagine adding a sixth child to the mix.
RELATED: Why ‘Home Work’ on Magnolia Network Could Become the Next ‘Fixer Upper’
“[Chip] wants him to have a sister,” Joanna said as she gestured towards Crew. “I don’t know. I love the process of being pregnant. I love giving birth.”
Of Crew’s four siblings, Joanna said, “They are obsessed with him. I have to fight to hold him.”
How to make Gaines’ cacio e pepe
Gaines said about her rendition of the cheesy, peppery pasta dish: “The version we developed for this book tastes like a really good stripped-down mac and cheese – and a single bite takes me back to those Italian dinners and the first few weeks of pregnancy with my sweet Crew.”
The Fixer Upper star’s recipe is wonderfully simple. It calls for bucatini pasta, unsalted butter, black pepper, Parmesan cheese, pecorino cheese, and boneless chicken breast.
After cooking the bucatini, save a little of the pasta water.
In a skillet, toast the pepper in the butter and whisk in the pasta water. Add the cooked pasta to the skillet. Toss in the remaining butter and cheeses and combine.
Serve with chicken sliced on top.
It’s the perfect quick dish for a weeknight meal – or for when you’re in need, like Gaines, of a little simplicity on a plate.
Joanna Gaines Swore By This Comforting 6-Ingredient Pasta Dish During Her Most Recent Pregnancy - Showbiz Cheat Sheet
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Thursday, April 29, 2021
Design is one secret ingredient for thwarting food waste | Greenbiz - GreenBiz
Like every product, food is designed.
Like most French people of my generation, I grew up eating Petit Ecolier biscuits. They are delicious biscuits draped with a layer of chocolate imprinted with the image of a schoolboy wearing a beret and carrying a basket. You start by eating the corner, then the sides and finish with the chocolate layer. Un délice.
It wasn’t until recently that I realized that those biscuits had been designed. They are the result of a number of intentional decisions taken at the development phase. A brand manager had created the concept, a food scientist had come up with the recipe, a buyer had sourced the ingredients from specific suppliers and a retailer had chosen the shelf where my parents decided to buy them.
This is what we call food design: The series of decisions made between the moment where a raw ingredient is harvested until it ends up on our shelf or plate. Food design happens in restaurants when chefs create new menus; it happens with food brands when teams launch new products and it happens in cities when nutritionists create guidelines for school canteen menus.
What we need to ask is there a clear and positive intention behind those decisions? Do they enable a regenerative food system?
Why is it important?
The influence of the decisions taken at the design stage radiates throughout the whole food system, from farmers to consumers. If we want to achieve a circular economy for food, design is a key element.
Food design defines what ingredients you end up eating and how diverse they are. Currently, despite there being hundreds of thousands of edible plants and animals, only 12 crops and five animal species account for 75 percent of our food intake, according to the United Nations Food and Agricultural Organization. Food designers could decide to use a whole range of new ingredients, helping us discover forgotten flavors whilst increasing biodiversity.
Food design defines what is wasted. For example, the popular Swedish Rscued fruit juices are made from discarded fruits and vegetables, intentionally avoiding waste.
Food design is the series of decisions made between the moment where a raw ingredient is harvested until it ends up on our shelf or plate.
Eventually, food design greatly influences what farmers grow, and how they grow it, by creating sufficient demand. Biscuit maker LU has set up a protocol called the Harmony Programme to work with some of its suppliers. If the farmers agree to grow a certain type of wheat that meets certain criteria — for example, if 3 percent of the wheat field is dedicated to wildflowers for pollinators, or if the use of pesticides and fertilizers is reduced — LU will buy their wheat at a premium price. The choice of the brand to have local, high-quality wheat in their biscuits has encouraged farmers to switch to more regenerative practices.
As in many other disciplines of design, the scope of food designers — although not many would yet define themselves as such — is widening. What was important 20 years ago was to make tasty products that people would love. In recent years, there has been a strong focus on products that are nutritious as well as tasty. What we see emerging now is a demand for nutritious, tasty products that leave nature in a better state than it was before they were produced.
Who are the food designers?
If food is designed, then we can safely assume that there are food designers. I have to admit that even after scouring the web, I have found only a handful of people who call themselves food designers. One notable exception is Kellogg’s, as the brand openly started recruiting "food designers" in 2020.
However, designers can be considered as all the actors that have influence over the decisions taken at the design stage of any given system.
For the food system, that means:
- The nutritionists and chefs who define the menus and the recipes in restaurants and canteens
- The brand managers and product developers in fast-moving consumer goods (FMCG) companies who create the concept of a new product
- Food scientists who define the ingredients
- Buyers who source each ingredient
Two roles have an indirect but nonetheless important influence and should not be overlooked:
- The leaders who define the commitments that the company will need to fulfill and can unlock resources
- The sustainability leaders who translate company commitments into activities for each business unit
If you belong to one of those categories, you’re closer to food design than perhaps you first thought. What’s more, you have great power to leverage in the transition to a circular economy for food.
Where to start: re-designing food in three steps
- A good place to start is to learn more about solutions to create a more regenerative food system. Here are some resources available to you: EAT Lancet: Diets for a Better Future; Knorr and WWF 50 Future Foods; The Ellen MacArthur Foundation’s Cities and Circular Economy for Food report.
- Change your mindset: Try to design products and menus around what nature needs. For example, legumes are extremely beneficial crops because they fixate nitrogen in the soil, which other plants need to thrive. Why not integrate more green peas or lentils in your recipes?
- There is no such thing as waste in nature, but unfortunately, a lot of waste is created throughout the food system. Perfectly good fruits and vegetables are set aside because they don’t fit specifications, and peels and seeds are thrown away because they have no place in the recipes. Using ingredients that otherwise would have been wasted is called upcycling. Learn more about how you can use upcycled ingredients in your kitchen or lab thanks to the Upcycled Food Association.
Design is one secret ingredient for thwarting food waste | Greenbiz - GreenBiz
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Lonza says 3 Moderna vaccine ingredient lines to be at capacity by end-June - Reuters
ZURICH (Reuters) - Three new Lonza production lines that manufacture ingredients for Moderna’s COVID-19 vaccine are due to be producing at capacity by the end of June, Chief Executive Pierre-Alain Ruffieux said on Thursday in an interview.
Ruffieux spoke to Reuters after Lonza extended a deal with Moderna to build three additional lines, doubling existing capacity in 2022.
Also in the interview, Lonza Chairman Albert Baehny said it remains “speculation” to say that the Basel-based company will fall short of production targets for Moderna in the second quarter, adding the quarter has only just begun and that Lonza is working to remedy staffing challenges.
Reporting by John Miller; Editing by Michael Shields
Lonza says 3 Moderna vaccine ingredient lines to be at capacity by end-June - Reuters
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Lonza says 3 Moderna vaccine ingredient lines to be at capacity by end-June - Reuters
Three new Lonza (LONN.S) production lines that manufacture ingredients for Moderna's (MRNA.O) COVID-19 vaccine are due to be producing at capacity by the end of June, Chief Executive Pierre-Alain Ruffieux said on Thursday in an interview.
Ruffieux spoke to Reuters after Lonza extended a deal with Moderna to build three additional lines, doubling existing capacity in 2022. read more
Also in the interview, Lonza Chairman Albert Baehny said it remains "speculation" to say that the Basel-based company will fall short of production targets for Moderna in the second quarter, adding the quarter has only just begun and that Lonza is working to remedy staffing challenges. read more
Our Standards: The Thomson Reuters Trust Principles.
Lonza says 3 Moderna vaccine ingredient lines to be at capacity by end-June - Reuters
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Wednesday, April 28, 2021
Will chlorophyll be the next big skin care ingredient trend? - CosmeticsDesign.com USA
The popular skin care brand bioClarity is built on chlorophyll technology. Launched in 2016, the brand’s hero ingredient Floralux is a proprietary form of the plant nutrient.
“Our hero ingredient, Floralux, a deeply nourishing form of chlorophyll has clinically proven properties as an ingredient alone to help reduce the appearance of redness, pore size, breakouts, erythema, and blotchiness,” Melissa Reinking, former Chief Marketing Officer for bioClarity told Cosmetics Design some time ago. (Read more here.)
And other well-know brands formulate with Chlorophyll as well. Naturopathica has a Chlorophyll & Salicylic Acid Spot Treatment in its line; Cocokind has a Chlorophyll Mask and a Detox Chlorophyll Tonic, which promises to “cleanse and refresh your body, while encouraging a natural glow”; Perricone MD has a Chlorophyll Detox Mask; and Cleora also has a Chlorophyll Masque.
Beauty consumer interest in chlorophyll is up
Now, the Brooklyn, New York – based beverage brand Chlorophyll Water is getting credit for renewed beauty consumer interest in the ingredient. Founded by Matt Levine in 2019, Chlorophyll Water has been showing up in consumer beauty news and seeing a lot of social media traffic as well.
The hashtag #ChlorophyllWater has been viewed some 76 million times, according to a recent press release from the brand. And the brand—as well as the concept—Chlorophyll Water is quite popular on TikTok in particular.
Sites like Glamour and The Zoe Report have covered the skin care benefits of chlorophyll in recent years. Writing for The Zoe Report in 2019, Jessica Defino shared info on the ingredients ability to increase collagen production and bring vitamins A, C, E, and K to the skin. And more than one expert she spoke with for the article talked about the ‘glow’ that chlorophyll lends the skin.
Will chlorophyll be the next big skin care ingredient trend? - CosmeticsDesign.com USA
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Gleamin Release Details on Innovative Ingredient Extraction - Yahoo Finance
How Gleamin uses cellular extraction to provide bioavailable natural Vitamin C in it's sell-out face mask formula
LOS ANGELES, April 28, 2021 /PRNewswire-PRWeb/ -- Skincare innovator Gleamin is pleased to unveil the details around their innovative cellular extraction method used to create its one of a kind Vitamin C Clay Mask. When utilized, this technology delivers the natural compounds from organic ingredients suspended within liquid. This enables Gleamin to provide natural, stable, and active bioavailable Vitamin C, sourced from native Australian ingredients with organic certification.
Cellular extraction is a rapid cold-pressing process that maintains a molecule's integrity and viability while removing it with high pressure, this case in an organic ingredient. This is done by disrupting the cell membrane and infiltrating it with a carrier fluid that then extracts the water-soluble phyto-compounds. Gleamin reports that with this technology they are able to deliver the full profile of the plant's nutrients and materials, meaning that several essential minerals can be extracted from a single extract and reduce the number of ingredients required to develop their face mask.
This technique works to solve human problems by harnessing the power of nature, and to help develop clean, natural products. These extracts are capable of standing on their own and performing their role without the assistance of synthetic additives. Gleamin invested in this technique as it sought to bring about better authenticity and transparency within the beauty industry, and to enrich the global community with natural confidence by developing effective, clean, and superfood-rich formulas.
In developing it's natural face mask Gleamin chose to hone in and make the mixture as rich in Vitamin C as possible, for several reasons. This imperative nutrient works to maintain smooth skin and restore natural glow through several ways. Firstly this nutrient works to fade the appearance of hyperpigmentation and reduces skin tone inconsistencies like sunspots and dark circles, to provide a clearer and more consistent look. This is also accomplished by enriching the skin to reduce puffiness, acne, or redness by slowing the production of excess melanin, while not fading your actual skin tone as some artificial ingredients can. Secondly, Vitamin C works to stimulate collagen production, which keeps the skin feeling more elastic and firmer; as people age collagen production is naturally slowed, so this can be an effective countermeasure. Finally, this mineral also assists in both protecting against sun damage and helping to heal spots from acne, offering both preventative and reactive measures to keep the face clear and glowing.
With this innovative new process, Gleamin is introducing a ground-breaking new method for harnessing nutrients to the beauty industry, and continuing to push those in the space toward creating natural products. This is all done while producing a face mask that provides rich, luscious Vitamin C to help keep the skin refreshed and glowing, as well as help heal acne scars and uneven skin tones.
Gleamin is an innovative skin beautifying and cleansing company created by Jordan Smyth of Christchurch, New Zealand. Gleamin's natural face masks utilize natural superfoods and the best available ingredients to keep the face looking and feeling as healthy as possible. Now, anyone can purchase it on https://gleamin.com/ and those who want to learn more can also visit their Instagram, Pinterest, Twitter, and Facebook pages.
Media Contact
Jordan Smyth, Gleamin, (279) 321-3925, partners@gleamin.com
Emma Lombardi, GR0, (407) 920-4857, press@gr0.com
SOURCE Gleamin
Gleamin Release Details on Innovative Ingredient Extraction - Yahoo Finance
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Blood sugar: A multifaceted market with diverse ingredients - Nutritional Outlook
Blood sugar dietary supplement formulations rely on an array of ingredients. Ingredients may work in multiple ways, including as low-glycemic-index (low-GI) sweeteners, as insulin sensitivity boosters, or by replacing digestible carbohydrates with a non-digestible fiber alternative. Other ingredients, meanwhile, show an effect on blood sugar through the gut-brain axis and the nervous system. Ahead, we touch on just some of the focal points for blood sugar support these days.
Boosting Bioavailability
One blood sugar manager that has risen in prominence in recent years is also gaining from ingredient innovation. Matt Olesiak, MD, chief medical director at dietary supplements company SaneSolution (Spokane, WA), says that new innovations around butyrate are improving the ingredient’s performance in clinical trials.
“Butyrate is a postbiotic metabolite secreted by probiotics during intestinal fermentation of fiber,” Olesiak explains. “In clinical trials, butyrate was observed to improve insulin sensitivity, potentially helping to maintain healthy blood sugar levels.”
Butyrate’s lack of bioavailability, however, has tended to hamper its potential as a blood sugar–support ingredient. Olesiak says butyrate is an unstable molecule that often dissolves before reaching the lower colon. Companies like his are innovating to develop more bioavailable butyrate ingredients. For instance, SaneSolution introduced a new, patented form of butyrate that it says is more bioavailable. Olesiak explains, “To overcome this problem, scientists added a glycerol molecule to three butyrate molecules to create tributyrate. Tributyrate efficiently delivers butyrate directly to the lower colon…” The ingredient is used in the company’s Viscera-3 supplement.
Low-GI Carbs
Low-GI carbohydrates continue to see significant opportunity in the blood sugar space. Carbs are the single largest source of calories for most Americans, accounting for 50.5% of the average American’s total caloric intake in 2016.1 While high-quality complex carbs contain important nutrients that promote heart and gut health, most Americans consume four times more simple carbs than complex carbs. Both industry and public health experts are taking notice.
Anke Sentko, vice president of regulatory affairs and nutrition communication for ingredient supplier Beneo (Parsippany, NJ), says there is now broad scientific consensus that traditional carbohydrates should be replaced by low-GI alternatives.
“The relevance of a lower-GI diet is gaining traction among public health experts and consumers alike,” Sentko says. “Consumers and health authorities have increasingly demonized sugar over the years, but it’s important to look at the quality of carbohydrates we consume. By providing a slow release of glucose to the body, low-GI alternative sugars”—like Beneo’s isomaltulose ingredient, Palatinose—“fuel the body in a balanced way.”
Dietary Fibers
Consumers may be aware of the health risks associated with excessive sugar intake, but they are often reluctant to forego sweetened products altogether. Data gathered by the International Food Information Council (Washington, DC) show that while 74% of Americans are trying to avoid sugars, taste is still the number-one determinant of food and drink purchases.2 That’s why healthier sweetening agents like dietary fibers are gaining popularity in a variety of formulations.
Sentko says dietary fibers like inulin and oligofructose, such as her company’s Orafti-brand ingredients, serve as low-GI alternatives to sugar. These fibers taste mildly sweet, making them appropriate for formulation in baked goods, chocolate, and beverages—but relative to traditional sugars, these dietary fibers result in a slower, smaller increase in blood sugar levels following consumption.
Sentko explains that “inulin and oligofructose effectively reduce the glycemic response of foods by replacing sugar or other high-GI carbohydrates. They can be easily incorporated into everyday food products, which enables consumers to follow a healthier diet without making major changes to their eating habits.”
Focus Forward
The relationship between poor glucose control and long-term disease and disability is a driving factor that will create strong demand in the blood sugar control market. Poor glucose control has been linked to blood vessel damage in the kidneys, eyes, heart, brain, nerves, and legs.3 As consumers become more health-conscious in general and more aware of the health risks of uncontrolled blood sugar, they will seek out ingredients that support healthy blood sugar levels and promote overall health.
Annie Eng, CEO of HP Ingredients (Bradenton, FL), which offers CitruSlim, a blend of the company’s Bergamonte-brand Citrus bergamia Risso and LJ100 tongkat ali ingredients, says that as COVID-19 quarantine restrictions are lifted and more consumers seek to get active, improve their diets, and lose the “Quarantine 15,” this push toward healthier living may create opportunities for blood sugar ingredients.
“The blood sugar–support market seems to be gaining traction and should only grow as recovery from the pandemic sets in,” she says. “Quarantining, and the physical limitations that restrictions had set in for months, have led a very high number of people to become more sedentary and to eat more comfort foods.”
The blood sugar ingredients market is well positioned for both product innovation and sales growth. With 43% of Americans either diabetic or prediabetic4, and 44% of Americans reporting a high awareness of their dietary sugar intake5, there is a clear need and demand for blood sugar–support ingredients of various types. Ingredient blends are also gaining popularity, with synergistic blends continuing to gain attention, including combinations of fructooligosaccharides and chromium, thymoquinone and omega-3 oil, and even different types of polyphenols. Given the growing consumer awareness around healthy habits, expect more opportunities for a diverse array of formulations in this arena.
References
- Shan Z et al. “Trends in dietary carbohydrate, protein, and fat intake and diet quality among US adults, 1999-2016.” Journal of the American Medical Association, vol. 322, no. 12 (September 2019): 1178-1187
- Meyer M. “COVID-19 Pandemic Transforms the Way We Shop, Eat and Think about Food, According to IFIC’s 2020 Food & Health Survey.” International Food Information Council website. Published online June 10, 2020. Accessed here. https://www.foodinsight.org/wp-content/uploads/2020/06/2020-Food-and-Health-Survey-.pdf
- Department of Health & Human Services, State Government of Victoria, Australia. “Diabetes – Long-Term Effects.” Accessed here. https://www.betterhealth.vic.gov.au/health/ConditionsAndTreatments/diabetes-long-term-effects
- Centers for Disease Control and Prevention. “National Diabetes Statistics Report, 2020.” Published online February 11, 2020. Accessed here. https://www.cdc.gov/diabetes/library/features/diabetes-stat-report.html
- FMCG Gurus. “Global & Regional – Active Nutrition Study – Q3 2019.” Published online September 2019. Accessed here. https://fmcggurus.com/category-insight-report/active-nutrition/
Blood sugar: A multifaceted market with diverse ingredients - Nutritional Outlook
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Qatar set to produce novel microbial aquafeed ingredient - The Fish Site
Gulf Biotech, the Doha-based industrial biotech investor, and Unibio, a Danish sustainable protein company, have signed a licence agreement to produce at least 6,000 tonnes of Uniprotein in Qatar. The product is derived from the continuous-flow fermentation of a microbial culture using any type of natural gas or methane and has a 70 percent protein content.
The Qatar production facility will initially have a total annual capacity of 6,000 tonnes of Uniprotein, but the fermentation technology is based on a modular design and extra modules can easily be added to expand the production.
The Uniprotein produced in the plant will be used in feed for fish and livestock to replace existing products derived from fishmeal or soy.
The planned facility will be the region’s first natural gas to protein plant and will be based on Unibio’s U-Loop technology, where natural gas is converted through continuous fermentation into Uniprotein. The company says that it is a highly resource-efficient and sustainable compared with the production of traditional protein, such as fish meal and soy. Relative to soy production, it uses 1/300th of the water and 1/25,000th of the land.
“The abundance of natural gas in Qatar makes the country an obvious choice for the production of Uniprotein. We are delighted to be partnering with Gulf Biotech who are visionary, ambitious, and open to new technologies. Together, we can help address one of Qatar’s and the world’s major challenges and sustainably feed the world’s growing population. We look forward to bringing our partnership to the next phase where we will plan the engineering and construction of the new plant,” stated Henrik Busch-Larsen, CEO of Unibio, in a press release.
“We are extremely pleased to have signed the region’s first license agreement with Unibio for a plant to produce organic and sustainable protein from natural gas. As the world seeks to feed its ever-growing population in an environmentally sustainable manner, the opportunity for us to produce protein-based on the fermentation of natural gas in Qatar is highly important. We see enormous potential for the future sustainable development of our business in Qatar and beyond,” added Hitmi Al-Hitmi, founder of Gulf Biotech.
Qatar set to produce novel microbial aquafeed ingredient - The Fish Site
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Custom Dry Ingredients Blends Market Poised to Expand at a Robust Pace Over 2019-2029 - Global Banking And Finance Review
Custom dry ingredient blends are powdered ingredient mixes produced from various edible sources such as spices and dehydrated fruits and vegetables. The criteria for using the number and ratio of ingredients and the particle size of the custom dry ingredient blends depends on the specific requirement of the customer, hence custom dry ingredient blends. This is mainly attributed to the highly competitive scenario in the custom dry ingredient blends market, which compels manufacturers to come up with innovative flavour solutions in the food industry. Custom dry ingredient blends cover multiple facets of a food product such as the flavour and savour aspects, texturizing properties, nutritional enhancements, shelf life stability and the appearance of the product.
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Manufacturers' focus on flavour innovation has led to the rise of the custom dry ingredient blends market
For large manufacturers of custom dry ingredient blends, advanced technology is the modicum through which they are staying up in the competition. For a manufacturer of custom dry ingredient blends, the number of ingredients that can be blended, the particle size of the dry blend which is an attribute of its quality, are important aspects that help them market their custom dry ingredient blends. Being a custom product, matching customer criteria with that of the production technology criteria is the most challenging task in the custom dry ingredient blends market. A common trend that is being followed across the globe is that small sized artisans and professional chefs are increasingly launching custom dry ingredient blends, with the marketing tag of chef-made. Franchise outlets are also increasingly launching new product offerings, and the marketing techniques invariantly underline the new flavours. These offerings are possible using the custom dry ingredient blends.
On the demand side, globalization in the food culture and increasing number of migrants has necessitated an appeal for complex flavour profiles. These are met through the use of custom dry ingredient blends.
Custom Dry Ingredient Blends Segmentation
On the basis of nature, the custom dry ingredient blends market is segmented into-
- Organic
- Conventional
On the basis of ingredient type, the custom dry ingredient blends market is segmented into-
- Household
- Foodservice
- Food Industry
- Spices & Herbs
- Dairy blends
- Vegetables
- Dehydrated fruits
- Flour
- Food chemicals/Mineral salts
- Chocolate & cocoa powder
- Starch
- Fiber
- Protein
On the basis of end use, the custom dry ingredient blends market is segmented into-
- Breakfast Cereals
- Seasonings & dressings
- Bakery
- Confectionery
- Premixes
- Instant beverage mixes
- Soups & bouillons
- Bakery mixes
- Dairy Processing
- Frozen Desserts
On the basis of sales channel, the custom dry ingredient blends market is segmented into-
- B2B/Direct
- B2C/Indirect
- Hypermarkets/Supermarkets
- Specialty Stores
- Convenience Stores
- Online Retail
- Traditional Groceries
Custom Dry Ingredient Blends Market: Regional Analysis
The custom dry ingredient blends market in North America, Europe, and Oceania is deeply focused on the quality of the custom dry ingredient blends and consequently, the technology used. These regions also significantly differ from the developing regions in the fact that the consumers here prefer organic blends. The production of custom dry ingredient blends is high in developing regions such as the Asia Pacific, especially in countries like India, China, and South East Asia. These regions are also expected to exhibit higher growth in the custom dry ingredient blends market over the forecast period due to the expansion of the distribution outlets and food chains. In the Middle East & Africa, tourism-based regions such as the GCC countries house a number of food chains and international restaurants which demand the requirement of custom dry ingredient blends for their varied and continental product offerings.
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Custom Dry Ingredient Blends Market: Key Participants
Some of the market participants in the custom dry ingredient blends market are:
- ABS Food Ingredients
- JES Foods
- Blendex Company
- H T Griffin Food Ingredients
- Pacific Blends Ltd.
- Stewart Ingredient Systems Inc
- Brisan Group
- Rocky Mountain Spice Company.
- Georgia Spice Company
- All Seasonings Ingredients Inc
The research report presents a comprehensive assessment of the custom dry ingredient blends market and contains thoughtful insights, facts, historical data, and statistically supported and industry-validated market data. It also contains projections using a suitable set of assumptions and methodologies. The research report provides analysis and information according to market segments such as product type, application, and end use.
The report covers exhaustive analysis on:
- Custom Dry Ingredient Blends Market Segments
- Custom Dry Ingredient Blends Market Dynamics
- Custom Dry Ingredient Blends Market Size
- Custom Dry Ingredient Blends Supply and Demand
- Current Trends/Issues/Challenges pertaining to Custom Dry Ingredient Blends Market
- Competition Landscape and Emerging Market Participants in Custom Dry Ingredient Blends Market
- Technology related to Production/Processing of Custom Dry Ingredient Blends
- Value Chain Analysis of the Custom Dry Ingredient Blends Market
Regional analysis includes:
- North America (U.S., Canada)
- Latin America (Mexico, Brazil)
- Europe (Germany, U.K., France, Italy, Spain, Poland, Russia)
- East Asia (China, Japan, South Korea)
- South Asia (India, Thailand, Malaysia, Vietnam, Indonesia)
- Oceania (Australia, New Zealand)
- Middle East & Africa (GCC Countries, Turkey, Northern Africa, South Africa)
The report is a compilation of first-hand information, qualitative and quantitative assessment by industry analysts, inputs from industry experts and industry participants across the value chain. The report provides in-depth analysis of parent market trends, macro-economic indicators and governing factors along with market attractiveness as per segments. The report also maps the qualitative impact of various market factors on market segments and geographies.
Custom Dry Ingredients Blends Market Poised to Expand at a Robust Pace Over 2019-2029 - Global Banking And Finance Review
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Tuesday, April 27, 2021
'It's a necessity:' finding more sustainable ingredient sources for pet food and treats - Pet Food Processing
This article was published in the March 2021 issue of Pet Food Processing. Read it and other articles from this issue in our March digital edition.
It took a pandemic for consumers to wake up and understand the fragility of our food chain. The concept of sustainable agriculture and sourcing of food ingredients has resonated with many. More consumers are seeking out companies that prioritize efforts focused on feeding the growing human and pet populations and preserving the planet at the same time.
“Sustainable ingredient sourcing is fueling product development,” said Deena Krestel-Rickert, chief executive officer, Four Paws Solutions, St. Louis. “Access to such information is just a click away.”
A company’s sustainability story can make or break a sale. This is especially true in e-commerce, where pet care, followed by pet food, are the second- and third-largest consumer packaged goods categories for online sales, according to market research firm Statista, New York.
“Ingredient sustainability is ultimately a matter of whether the production and use of the ingredient creates net positive impacts for its users and every community it touches, from source, throughout the supply chain and to consumption, even post-consumption health,” said Andy Gale, marketing manager, Pet Sustainability Coalition, Boulder, Colo. “This includes environmental impacts, as well as additional considerations of animal and human welfare. ‘Sustainable’ in the context of ingredients is not about being ‘less sustainable’ but more about ensuring that there are no external costs that negatively impact ecological or human wellbeing.
“Proteins are perhaps the most important ingredient to address with respect to sustainability due to the importance of proteins as a pet food ingredient, and the resulting magnitude of impacts in producing most proteins used in pet foods,” Gale added. “Most commercial dog foods, for example, have a protein content averaging around 25% (by dry weight mass).”
These proteins provide concentrated energy and nutrition for pets, but the supply chain that creates them has a greater magnitude of impact (by mass) to ecological and social systems. Thus, it’s not surprising that preliminary research suggests that proteins have, by far, the highest environmental impact compared to other ingredients.
“The push to use up more land and water to feed people and animals eats up the planet,” said Anne Carlson, founder and chief executive officer, Jiminy’s, Berkeley, Calif. “The UN projects the planet will go from 7 billion people to 9.7 billion by 2050... Sustainability isn’t a luxury anymore. It’s a necessity.”
“Sustainability isn’t a luxury anymore. It’s a necessity,” said Anne Carlson, Jiminy’s.
A report commissioned by the American Feed Industry Association’s Institute for Feed Education and Research, the Pet Food Institute and the North American Renderers Association estimated that US pet food manufacturers purchase 6.9 billion lbs of animal protein per year, many of which are derived from rendered products.
Eliminating protein waste
One approach to sustainability is eliminating food waste. In the pet food world, this has been a long-time practice through the process known as rendering. To render means “to reduce, convert or melt down (fat) by heating.” The term comes from the French word, “render,” which means “to give back.” Rendering reclaims the meat and bone scraps from animal agriculture and grocery store leftovers and transforms them into ingredients for new products, including high-quality protein for pet foods.
Without rendering, roughly 50% of each meat animal would go to waste, according to the North American Renderers Association, Alexandria, Va. But rendering does more than that in terms of sustainability. It diverts billions of pounds of food waste from landfills; water is reclaimed by not using it to wash animal leftovers into waste streams; and by using these animal parts to make protein ingredients for pet food, less protein needs to be grown and processed. This translates to reducing greenhouse gas emissions. 
Companies such as Biomega Group, Bergen, Norway, have developed technology that allows for zero waste in salmon harvesting and processing. Parts that do not go into the human food chain are used to deliver protein, omega-3 fatty acids and other essential nutrients to pets.
“Our patented process — known as enzymatic hydrolysis — transfers fresh and pure Norwegian salmon parts in a natural and gentle way into premium food-grade ingredients,” said Marianne Warnaer, director of global sales. “Essentially, our biorefinery hydrolyses the salmon parts into hydrolysed proteins (peptides), and we gently separate the oil, proteins and sediments, making total use of rest streams with zero waste.
“The advantages of our enzymatic hydrolysis process are not only increased digestibility and bioavailability (due to lower temperatures), but also reduced allergy risk and increased solubility and palatability, especially in pet food,” she continued. “What makes this process more sustainable compared to a like ingredient is the way it’s manufactured. Instead of using a batch-based process, which can result in higher energy costs and increased impact on the environment, we use a continuous process that provides consistent quality and yield.”
As one of the largest pet food makers in the world, Nestlé Purina PetCare, St. Louis, also believes it is critical that the company be a good steward of the global food supply chain for both humans and pets.
“Every ingredient in our food serves a purpose and we formulate for the nutrients needed for the pet,” said Jack Scott, vice president, sustainability and responsible sourcing, Purina. “A large majority of the animal protein that we use in our pet food today is quality sources of meat not used in the human food stream. The use of these ingredients, like the nutrient-rich organ meat that is not generally consumed by people, provides a source of high nutritional value for pets and helps offset the environmental impacts of the human food system.
“The practice of sourcing nutrient-rich ingredients from the same suppliers working with the human food supply chain supports the utilization of the whole animal and demonstrates our respect for the environment and the overall food system,” Scott said. “[We are also] looking at a portfolio of protein sources, including traditional animal-based protein, as well as plant- and marine-based proteins.”
Alternative proteins
“We started with crickets — roasted and ground with nothing else added — and have recently added recipes with grubs,” Carlson said. “It’s simple. If you’re sourcing your protein from smaller animals, you’re using less land and water. Using insects is of course a huge advantage, as you can’t go smaller for your protein.
“Grubs and crickets are an amazingly efficient food source, as they take up a fraction of the acres required by a cattle feedlot,” she added. “Water usage is similar. Insects require a fraction of the amount needed by cattle or chickens. The delivery system itself prevents waste too, so we’re getting mileage out of every drop of water.”
One 5-ounce bag of Jiminy’s treats saves 200 gallons of water, according to Carlson. The shelf life of Jiminy’s products is 1.5 to 2 years, which assists with reducing waste due to spoilage, staling or nutrient loss.
“Insects provide a great protein source for pets and people alike since they reproduce in great numbers, have high nutritional quality with very low water and land utilization,” said Tony Lawlor, chief executive officer, Because It’s Better Inc., Ridgefield, Conn. “Other novel protein sources are beginning to be used in pet foods and treats.”
Krestel-Rickert added, “Algae, yeasts and fermented proteins are just a few of the alternatives to consider.”
“Algae, yeasts and fermented proteins are just a few of the alternatives to consider,” said Deena Krestel Rickert, Four Paws Solutions.
Bond Pet Foods Inc., Boulder, has been working with biotechnology to make animal-free and protein-rich pet food. Its first product, the Protein-Packed Dog Treat Bar, is made with a novel dried yeast protein that is produced using less land, water and energy than conventional proteins. The company is also working on production of chicken and other conventional meat proteins made through a similar fermentation process.
“With our proprietary approach, we’re producing proteins that are nutritionally identical to their meat counterparts without the environmental, animal welfare and safety downsides,” said Pernilla Audibert, co-founder and chief technology officer at Bond. “Utilizing microbial fermentation and the biochemistry of yeast, we’re harvesting cultured animal proteins like chicken, turkey and fish, without the animal, and then using the ingredients as the foundation of our complete recipes.”
Products made with these cultured meat proteins will be commercially available within the next three years.
“We need new and alternative proteins to feed a growing global pet population, and also to minimize the environmental impact of feeding that growing population,” commented Ryan Bethencourt, chief executive officer, Wild Earth, Berkeley, Calif. “Using biotechnology gives us the ability to scale and to get a product to market safely, quickly and affordably.”
Wild Earth uses cultured protein made from human-grade koji, an ancient Asian protein and member of the fungi kingdom. The company’s kibble delivers 31% complete protein in every scoop.
Beyond protein
Pet food is more than protein. In fact, there is a growing movement to get pets to eat more fruits and vegetables.
Wild Earth, for example, includes an array of purposeful ingredients, such as oats, sweet potatoes, chickpeas, blueberries, pumpkin and spinach, providing dogs with antioxidants, enzymes, fibers, minerals and vitamins. These compounds are critical to the health and wellness of not only companion animals but humans as well.
Unfortunately, a lot of fruits and vegetables grown for human consumption become waste because they are overripe, bruised or don’t meet the consumer’s standards. For this reason, Kemin Nutrisurance, Des Moines, Iowa, is collaborating with CSS, McClellan, Calif., a company dedicated to reducing food waste by bringing new life to unsold fruits, vegetables and meats and converting them into valuable products before the food perishes. The two companies aim to develop high-quality, environmentally sustainable products that are safe, shelf-stable, tasty and nutritious for the rapidly growing pet food market. CSS’s patented Harvest to Harvest technology enables the collection and repurposing of recovered food from supermarkets and other food recovery partners. Kemin Nutrisurance partners with pet food manufacturers and renderers across the globe to solve challenges through every step of the pet food supply chain.
“Pet parents are increasingly demanding natural and sustainable solutions for their companion animals,” said Yannick Riou, president, Kemin Nutrisurance. “This is an exciting step in offering our industry new solutions to address the ever-changing needs of pets and pet parents.”
James Bello, co-founder, Shameless Pets, Chicago, recognized the opportunity of turning nutritionally safe “food waste” into pet treats when he was a corporate food buyer for Target Corp., Minneapolis. Every week he would see the vast amount of food that would go unused in stores. Bello founded the company with Alex Waite, a food scientist, and in October 2018, the duo launched a line of treats that were all-natural, grain-free and boosted with superfoods.
“Our treats are nutritionist crafted while rescuing neglected, underused and misfit ingredients,” Bello said.
Labels identify the unique upcycled ingredients that are in each Shameless product.
“Shameless Pets focuses on rescuing ingredients from agricultural production, post-harvest leftovers and food processing,” Waite said. “These ingredients are ridiculously tasty, highly nutritious for your pups and have a positive impact on the planet.”
Read more about sustainability in the pet food and treat industry.
'It's a necessity:' finding more sustainable ingredient sources for pet food and treats - Pet Food Processing
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2-Ingredient Pumpkin Muffins - KNUJ
Submitted by Michele Schroeder
(They are easy and delicious! The kids love them too!)
Ingredients
1 box of white cake mix, unprepared
1 15 oz can of pumpkin puree
Directions
Preheat the oven to 325 degrees. Mix the 2 ingredients together. Scoop with an ice cream scoop into paper-lined muffin tins filling the papers about 2/3 to 3/4 full. Bake for 18-22 minutes. Allow to cool before removing from the muffin tin. Store in an air tight container. Options: Sprinkle the tops of the unbaked muffins with a several mini chocolate chips before putting in the oven. You can substitute the white cake mix for a spiced cake mix.
2-Ingredient Pumpkin Muffins - KNUJ
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Monday, April 26, 2021
Giada De Laurentiis' Easy Trick for Making 4-Ingredient, Super-Scoopable Sorbetto - Showbiz Cheat Sheet
Celebrity chef Giada De Laurentiis knows that making sorbet or, in Italian, sorbetto, can be a tricky affair.
Once you make and freeze the simple recipe, the Food Network personality explained, it can become a rock-solid frozen mass.
Here’s the Eat Better, Feel Better author’s secret to creating creamy sorbetto that scoops like a charm.
De Laurentiis has a raging sweet tooth
In her most recent cookbook, De Laurentiis confesses to her pronounced sweet tooth. But she also admits that the older she gets, it’s not a fancy she can give in to as often as she did in her younger years.
“Not too many people can go very long without dessert, least of all me,” she writes. “At the end of the day – and that’s generally when I start itching for something sugary – life’s too short to live without sweets!
“These days, though, I want to make sure my indulgence is really worth the number I know it may do on my digestion and won’t just throw fuel on the fire of my out-of-control sweet tooth.”
How Giada De Laurentiis avoids sugar hangovers
The Giada at Home host knew she had to reinvent sweets for herself in order to enjoy them without wreaking havoc on her digestive system. So she got investigative with her recipes, figuring out what still tasted delicious without causing damage like bloating and cramps.
“To make treats that are easier to digest and gentler on my body, I’ve been experimenting with ingredients I haven’t used much before, like alternative flours and sweeteners,” she said. “Whenever possible, I now avoid gluten and highly refined products in my baking and aim to make things just a little less sweet than I might have in the past. I find I don’t get the same kind of sugar hangover from these desserts.”
RELATED: Giada De Laurentiis’ Pasta Do’s and Don’t’s Reveal Common Pasta Mistakes
Her Simple Sorbetto recipe
As for De Laurentiis’ sorbetto recipe, all it calls for is frozen mixed berries, maple syrup, salt, and vodka. The vodka is optional and should, of course, be completely omitted if the dessert is being served to children.
However, if you want to use it, De Laurentiis says that “adding a tablespoon of vodka to the berry mixture keeps the sorbetto from freezing completely, so it’s still soft enough to scoop if you make it ahead of time.”
And the recipe is thoroughly simple: Just blend all ingredients in a blender until it’s a “coarse puree.” Keep pulsing and blending until the concoction is smooth. It can be served right away or frozen for a week.
Giada De Laurentiis' Easy Trick for Making 4-Ingredient, Super-Scoopable Sorbetto - Showbiz Cheat Sheet
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