Food Firms Continue to Face High Ingredient and Commodity Prices - Powder Bulk Solids

Food processors are encountering dramatically higher prices for ingredients driven by supply chain issues, the COVID-19 pandemic, geopolitical tensions, and other factors. Prices of cooking oils and shortening rose by 44% between February 2021 and February 2022, according to the CPG industry trade group Consumer Brands Association (CBA). The cost of wheat grew by 37.7% during the year.  

A number of major food industry players have mentioned rising ingredient costs in recent earnings calls as a significant issue their operations faced in the first several months of 2022. Powder & Bulk Solids selected three examples to illustrate the complex environment that food manufacturers are currently operating in and the steps these companies are taking to ease the pressures.

General Mills

American food manufacturer General Mills is reworking some of its product formulations as shortages of certain ingredients bear down on the company, executives said during a discussion with analysts this week.

“The biggest issue we’re seeing is really around materials selection,” Jon Nudi, group president, North American retail for General Mills, said in the firm's Q3 2022 call. “So, ingredients coming into our plants to run our products.”

General Mills’ pizza, refrigerated baked goods, and hot snacks businesses faced shortfalls in supplies of fats, oils, starch, and other inputs during the last quarter. While the firm has worked to overcome these issues and recently made some improvements in product availability, Nudi remarked, “our service levels are still quite a bit below historic levels” for the platforms. 

Company senior executives are now meeting once a week to focus on the company’s ingredient needs and communicate with suppliers. General Mills is also starting to alter some of its product formulations.

“In some of our products, we’ve reformulated over 20 times year to date,” said Nudi. “Every time you make an ingredient change, you have to change the formulation, which is obviously a lot of work by our two teams.”

JBS

Global protein products producer JBS is responding to rising prices for commodities – which are used in livestock feed – by increasing its own prices, improving operational efficiency, and rethinking its mix of products, markets, and channels, the company noted in the results for its Q4 2021 this month.

“The scenario for production costs remains challenging in 2022 with an average cost of soybean meal and corn rising 31% and 56% year-over-year, respectively,” said CFO Guilherme Perboyre Cavalcanti, said in a recent call with analysts, referencing data from ESALQ.

In the US market, the company’s operating costs have jumped by 30% to 40% compared to two years ago, the company detailed in the conversation, driven by hikes in commodity prices and labor costs.

Moving forward, JBS is working to “make sure that we’re communicating with our customers about the reality of the grain market,” Wesley Batista Filho, president of operations, Latin America, Oceania, and global plant-based for JBS, said to listeners, adding, “not only the grain, [but] all the costs stashed in the US, our operational costs because of the labor shortage.”

Campbell Soup

Iconic American packaged foods firm Campbell Soup Co. faced a 9% increase in its overall input costs on a rate basis during its Q2 2022 that ended in early March.

“Along with other industry participants, we experienced significant inflation across all input cost categories, including ingredients, packaging, transportation, and labor,” Mick Beekhuizen, the firm’s CFO, said in an earnings call earlier this month. He explained that ingredients and packaging make up about 50% of the cost of each product Campbell Soup manufactures.

Company executives expect input inflation to persist throughout its fiscal year, but anticipate that Campbell Soup to remain largely unscathed from fluctuations in the commodity market, as most of its needs are currently covered for 2022 and it has little exposure to Russian and Ukrainian grain markets. “We’ve got about 90% of our commodities covered [for 2022], which leaves us about $150 million in cost that we’re still navigating through,” CEO Mark Clouse said to investors.

Campbell Soup is currently examining gaps in its commodity coverage for the year and planning contingencies based on where inflation could hit the hardest, like the wheat market.

What's Next?

Food processors will continue to monitor the commodities and ingredients market and adjust as necessary. As General Mills’ example shows, some companies may want to consider product reformulations if the use of certain materials becomes cost prohibitive, or they are simply unavailable. For the rest of 2022 and probably beyond, food manufacturers will have to remain agile in sourcing of commodities and ingredients to ensure that levels of service remain high.  

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Study: Krill meal shows potential as functional ingredient in shrimp feed - FeedNavigator.com

“The shrimp industry is in pursuit of more sustainable and beneficial dietary feeds, and it is important to understand how functional ingredients, such as krill meal, can lead to better outcomes,”​ said Lena Burri, director R&D, animal nutrition and health, Aker BioMarine.

That Antarctic krill-harvesting company conducted the research along with experts based at India’s Central Institute of Brackishwater Aquaculture (ICAR).

Their newly released paper, published in the journal Aquaculture​​​, concluded that krill meal is a beneficial functional ingredient when used in Whiteleg shrimp (Penaeus vannamei) feed.

The feeding trial found that inclusion of 4 to 6% krill meal in the diet can lead to higher body weight and greater survival among the shrimp.

The trial  ​

Run from the ICAR facility in India, the eight-week feeding trial analyzed the impact of krill meal on shrimp diets with moderate (12%) and low (6%) fishmeal concentrations.

Varying amounts of krill, between 0 to 6%, were added to these diets, which the shrimp received three times daily throughout the experiment.

The findings suggest that shrimp fed 6% krill meal in the diet had the highest body weight at the end of the study. The team saw that shrimp survival was significantly increased in the groups fed 4% and 6% krill meal in the diet.

When 6% krill meal was included in the diet, the shrimp showed a higher content of n-3 polyunsaturated fatty acids, while 2% krill meal in a diet containing 12% fishmeal significantly increased the expression of six immune-related genes in the hepatopancreas of the shrimp, found the team.

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The Ingredient That Will Change Your Sausage Gravy Forever - Tasting Table

There are myriad methods to add heat to sausage gravy, but none will brighten and spice it as easily as adding a can of Ro-Tel diced tomatoes and green chilies (via MyRecipes). The acidity of the tomatoes shines against the backdrop of the silky sauce's cream and fat, imparted from the dairy and pork. Meanwhile, the chilies add a zesty element of heat that plain pepper just can't deliver. As an added bonus, the cost of a can of Ro-Tel, even in the most trying economic times, is fairly low, keeping in line with the history of this frugal breakfast feast.

Options abound, too, when adding Ro-Tel to your sausage gravy. For those who are spice-sensitive, the mild or original version may work well while the hot style is the way to go for heat-seekers. Ro-Tel's fire-roasted version can also lend a whole new element of earthy flavor.

You can stick with tradition and serve up your sausage gravy over traditional Southern biscuits, but there is also no limit to the canvases that can lay as the foundation to your newly spiced-up sausage gravy. Try topping scrambled eggs, grits (another Southern staple), eggs Benedict, or even thick fried green tomatoes with this spicy sauce.

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The Ingredient That Will Change Your Sausage Gravy Forever - Tasting Table
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Study: Krill meal could be used as a potential functional ingredient in shrimp feed - FeedNavigator.com

“The shrimp industry is in pursuit of more sustainable and beneficial dietary feeds, and it is important to understand how functional ingredients, such as krill meal, can lead to better outcomes,”​ said Lena Burri, director R&D, animal nutrition and health, Aker BioMarine.

That Antarctic krill-harvesting company conducted the research along with experts based at India’s Central Institute of Brackishwater Aquaculture (ICAR).

Their newly released paper, published in the journal Aquaculture​​​, concluded that krill meal is a beneficial functional ingredient when used in Whiteleg shrimp (Penaeus vannamei) feed.

The feeding trial found that inclusion of 4 to 6% krill meal in the diet can lead to higher body weight and greater survival among the shrimp.

The trial  ​

Run from the ICAR facility in India, the eight-week feeding trial analyzed the impact of krill meal on shrimp diets with moderate (12%) and low (6%) fishmeal concentrations.

Varying amounts of krill, between 0 to 6%, were added to these diets, which the shrimp received three times daily throughout the experiment.

The findings suggest that shrimp fed 6% krill meal in the diet had the highest body weight at the end of the study. The team saw that shrimp survival was significantly increased in the groups fed 4% and 6% krill meal in the diet.

When 6% krill meal was included in the diet, the shrimp showed a higher content of n-3 polyunsaturated fatty acids, while 2% krill meal in a diet containing 12% fishmeal significantly increased the expression of six immune-related genes in the hepatopancreas of the shrimp, found the team.

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Good Friction Builds Rapport - The Secret Ingredient That Melted The First Cold War - Forbes

As we enter into another cold war, it might be a good time to reflect on the “good friction” that melted the ice from the first cold war. Too often when we encounter those we disagree with, we either avoid them or shout over them. We don’t make the effort, patience, and courage it takes to have an honest, candid and sometimes messy discourse, and seldom do we listen with empathy.

When Mikhail Gorbachev became the leader of the Soviet Union in 1985, he inherited a political mess. As much as he believed in communist ideals, he could see that it wasn’t working properly. Yet, to move the country forward, he understood he needed to rally the support of the communist hardliners.

At this point, Russia and the United States were in the middle of their long-running Cold War. Much of the world was split between countries aligned with the West versus those controlled by the Eastern bloc. It was capitalism versus communism and neither side wanted to back down. Four decades of growing distrust between the two nations had resulted in tens of thousands of nuclear missiles pointed at each other. We were an insult away from annihilation.

Gorbachev’s counterpart was Ronald Reagan, who in 1985 had just been sworn in for his second term as US president. He had a history of opposing communism. During the most fevered peak of McCarthyism in the 1950s, he had been on a mission to root out communist influence in the Screen Actors Guild, the organization he led.

The future of mankind rested on the shoulders of these two men who had every reason to distrust each other. Mutually assured destruction was a real possibility.

To avoid this outcome, the two leaders decided to meet to discuss opportunities to limit the arms race. However, the run-up to their first meeting in Geneva was disastrous.

They suffered from dissent within their ranks. Their diplomats had a hard time even agreeing on what they wanted to get from the meeting. The Soviets rejected most of the US proposals. And Reagan’s team declared that they were having “real trouble establishing a dialogue” with their Russian counterparts.

This wasn’t helped by America announcing the first test of their new “Star Wars” Strategic Defense Initiative (a network of laser-armed satellites in outer space designed to disable first strike capabilities of incoming nuclear missiles). Then going on to rebuff the Soviet’s offer of a temporary ban on underground nuclear tests.

Sadly, this set the tone for the first summit.

It was tense. Gorbachev kicked things off by accusing the United States of failing to trust them. He went on to blame America’s ruling class for ramping up fear and making his nation uneasy. Reagan wasn’t going to let that lie, so he countered with his accusations of Soviet aggression and paranoia.

Things didn’t look good.

Then something surprising happened. Instead of proceeding with the planned agenda, the two leaders suddenly left their advisors behind to take a private walk, with just their interpreters, along the shores of Lake Geneva. They then continued this private conversation for another hour with a fireside chat in a lake house nearby.

Upon their return, the mood at the negotiating table was different. A Soviet spokesperson commented that a “good atmosphere” prevailed during the remainder of the sessions.

So what led to this sudden departure from a detailed schedule that had taken months to plan?

“The President, I think, felt at a certain point in the meeting that it was a desirable time for the two to continue their talks alone,” presidential spokesman Larry Speakes said. Reagan believed that if they were to break down this wall of mistrust between the two nations, they first had to forge a better personal relationship.

And this forging began the day after Gorbachev came to power when Reagan wrote a private letter that was hand-delivered by then-Vice President Bush. In this letter, Reagan writes, “You can be rest assured of my commitment to work with you.” Which prompted Gorbachev to write, “I attach great importance to the exchange of letters, which has started between the two of us.”

These weren’t just platitudes nor pleasant formalities normally shared by two world leaders. The content of these often lengthy letters revealed a very candid, robust, and, at times, contentious exchange of misgivings, grievances, and differing points of view about controversial topics ranging from the war in Afghanistan, to the positioning of American “nukes” in military bases bordering the USSR, all the while being a forum to debate the tenets of communism versus democracy. They would often question the decision of the other while defending their own decisions.

Yet, each letter began and ended with a reminder of the intent behind this frank discourse - a shared desire for a better and safer future for both countries. Before this first summit, a dozen such letters had already been exchanged, allowing the two men to build a strong enough rapport where they felt comfortable “going it alone” without their advisors.

Reagan wrote to Gorbachev, “In Geneva, I found our private sessions particularly useful. Both of us have advisors and assistants, but, you know, in the final analysis, the responsibility to preserve peace and increase cooperation is ours. Our people look to us for leadership, and nobody can provide it if we don’t.”

Historians often attribute the success of the INF (Intermediate-Range Nuclear Forces) Treaty to the difficult negotiations made during the four summits between Reagan and Gorbachev. But what is often overlooked is the candor, vulnerability and rapport shared in these personal letters that lay the groundwork of trust for these summits.

They started as adversaries and ended up as close friends. Building rapport requires some good friction in the form of time, effort, courage, and in this instance, 40 personal letters written over 40 months.

In his autobiography, Reagan writes: “As I look back on them now, I realize those first letters marked the cautious beginning on both sides of what was to become the foundation of not only a better relationship between our countries but a friendship between two men.”

Building the type of rapport these two leaders nurtured takes a healthy dose of “good friction.” Good friction involves effort, patience, and courage from both parties. In this ever-polarizing world that is fueled by rapid communication and instant gratification, what can we learn from handwritten letters, meandering walks, and fireside chats?

The Greek philosopher Epictetus said, 'We have two ears and one mouth so that we can listen twice as much as we speak.” When’s the last time we spent 5 minutes “listening” to someone we disagree with? Maybe it’s time to not only reach across the aisle but to match our ever faster speed of communication with the often more time-intensive need for empathy.

[Content Credit: National Archives and Dave Birss]

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The 'holy grail': Hemp a 'must-have' ingredient for beauty brands – Lotus Herbals MD - CosmeticsDesign-Asia.com

Lotus Herbals owns a range of brands including Lotus Botanicals, Lotus Organic+, and SoulTree.

Most recently, the company announced the launch of a hemp-based skin care range for Lotus Organic+, which includes a serum, cleanser, facial oil, moisturiser and night cream.

The Hemp Youth Glow range was developed to tap into the increasing demand for clean and ethical products, which the company believes is key to accelerating its growth.

“Hemp is revolutionising clean, green and ethical beauty and lifestyle. Its popularity can be attributed to increased awareness, and eco-friendly alternatives… and increased consumption due to health benefits,”​ said Nitin Passi, chairman and managing director of Lotus Herbals.

“As an eco-conscious brand, Lotus Organics+ stands on such ethos. Our momentum to launch a hemp range was propelled by its beauty benefits coupled with increasing global popularity and sustainability associated with the ingredient.”​

According to Passi, hemp is currently an “unexplored ingredient in India”. ​However, the

the resurgence of therapeutic, beauty and spiritual knowledge from ancient Indian scriptures has helped to boost its awareness.

“Consumers are also increasingly becoming more receptive to the idea of using hemp and detaching the plant from its psychotropic properties… The demand for hemp products has shot up tremendously in the last year and this trend is here to stay for many more years,”​ added Passi.

He told CosmeticsDesign-Asia ​that he expects demand for hemp cosmetics to increase in India.

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The Best Ingredient for Your Cocktails Is Hibiscus - InsideHook

Hibiscus is having a moment. 

Late last December, the New York Times forecast hibiscus as the “Flavor of the Year,” with writer Kim Severson noting the flowering plant “is adding its crimson hue and tart, earthy flavor to everything from cocktails and sodas to crudos and yogurt.”

That said, hibiscus is not a single entity but a rather varied genus with a wide range of colors and sizes that grows around the world in multiple climates, from temperate to tropical. 

I first discovered the wonders of hibiscus in cocktails last year during a Zoom tasting, where a hibiscus-tea infused tequila greatly elevated a simple Tommy’s Margarita. While it’s still a novel ingredient in the drinks world, I have started to see it pop up on cocktail menus with some frequency.

One bartender proponent of hibiscus is Chase Bracamontes, the beverage director and partner at Chicago’s Chef’s Special Cocktail Bar, where she uses hibiscus tea in a selection of light and bright drinks (as well as the base of a housemade grenadine), as well as in variations of the house Old Fashioned and a Hot Toddy.

The Big Shirley from Chicago’s Chef’s Special Cocktail Bar

Chef’s Special Cocktail Bar

“Hibiscus rules because it’s fresh, floral and offers an inherent tartness that sits a bit softer than the acidity of citrus,” as Bracamontes tells us. “Also, it goes well with literally every spirit — we’ve used it with gin, tequila and whiskey. It works well for drinks where you’d like less sweetness but don’t want to use citrus.” 

In fact, her only concern with using hibiscus is more visual: “It is highly pigmented, so no all-white yacht party if you’re prepping with it,” she suggests. 

As for prep? The Chef’s Special team uses hibiscus as a base for homemade grenadine (which also features orange peel and cherry), which serves as a replacement for Demerara sugar in their Old Fashioned. That grenadine also adds flavor and color to a grown-up Shirley Temple (pictured) called the Big Shirley, which shows off the ingredient’s versatility: The drink is simply a mix of your spirit of choice, plus the aforementioned grenadine and Sprite. Crave something warmer? Their Hot Toddy is fueled by a hibiscus tea called Mallorca Melon from Rare Tea Cellars.

A Hibiscus Spritz at Charleston’s Basic Kitchen

Basic Kitchen

Jordan Moton, the beverage director at Charleston, SC’s Basic Kitchen, recently created a spring-themed libation called the Hibiscus Spritz, made with gin, lemon, hibiscus syrup and sparkling wine. “Hibiscus adds a beautiful deep crimson color to cocktails, as well as a tart, red-berry flavor and some floral notes,” as Moton tells InsideHook.

At Basic, their method of hibiscus prep is a syrup — basically, you steep the flowers in a mixture of sugar and water (the more steeping, the more intense the flavor and color, but over-steeping can give it a “copper-like taste”). Moton also touts the plant’s versatility, with one caveat. “It has a unique flavor, but I’d keep it away from overly smoky spirits like certain Scotches, which would overpower the floral notes,” Moton says. 

El Pavo Real, a hibiscus drink from the Peacock Room in New Orleans

Giant Noise

While adaptability is a key selling point for hibiscus, I really think it shines in tequila-based drinks. So I asked Jordan Deis, the bar supervisor at the Peacock Room in New Orleans’s Kimpton Hotel Fontenot, about their El Pavo Real, which uses Patron, Ancho Reyes, hibiscus and pomegranate to create something floral, fruity, smoky and boozy.

“Hibiscus adds some tart tannins and subtle floral notes to your drink,” says Deis, who infuses dried hibiscus into syrups and liquors by cold steeping for an hour or two. For the El Pavo Real, hibiscus was infused into a pomegranate and allspice syrup. “The floral notes of the hibiscus highlight the pomegranate and round out the heat of the ancho chili,” as Deis notes. 

El Pavo Real

• 2 oz Blanco Tequila (Peacock Room is currently using Patron Silver)
• .25 oz Ancho Reyes Liqueur
• .75 oz fresh lime juice
• .75oz hibiscus & pomegranate Syrup
• 2 dashes Angostura Bitters

Shake with ice, strain over fresh ice into a rocks glass. Garnish with an edible flower.

A bottle of Sorel and company founder Jackie Summers

Sorel

If you don’t want to use hibiscus tea or infuse a syrup or liquor, there is an excellent shortcut: Sorel is a hibiscus liqueur based on sorrel, a drink that dates back to the 1600s when hibiscus flowers were first imported to the New World from West Africa and hibiscus-based beverages became a Caribbean tradition. Sorel (the bottled drink) is made with Moroccan hibiscus blended with Brazilian clove, Indonesian cassia and Nigerian ginger.

Sorel founder Jackie Summers is a former corporate executive who left his 25-year career to launch a micro-distillery, Jack from Brooklyn, in 2012; it was the first known Black-owned distillery in America. The brand just recently relaunched following an investment from the Uncle Nearest Venture Fund, a $50 million fund created to invest in BIPOC and women-owned spirit brands.

“Every island in the Caribbean makes a different version of sorrel based on what spice was traded at their ports,” as Summers tells us (and it’s not always alcoholic, but Summers notes, “My grandparents are from Barbados, so there’s rum in everything.”)

Sorrel was always a part of Summers’ life, starting with copious amounts of the (non-alcoholic) drink he consumed at the annual West Indian Day Parade. “It’s always in my kitchen, but there’s never been a standardized recipe for this — the people who literally had the knowledge for this weren’t allowed to read or write, so they had to pass down the recipes orally.” 

Summers suggests Sorel’s strength — and a hibiscus strength — is how it compliments the flavors of any spirit or ingredient it’s used with. “If you’re making a margarita, it complements the fruit notes,” he says. “In a Manhattan, it’s the woody notes. In a Bee’s Knees, it’s the floral notes.”

The easiest recipe for Sorel, and the best way to experience its unique flavor, might be the Sorel Spritzer: 2 oz of sparkling wine and 1 oz of Sorel, served in a Champagne flute and garnished with an edible hibiscus flower.

Side note: Summers does note that the hibiscus flavors will change based on where the hibiscus originates. “It’s similar to a grape varietal,” he says. “When you have a dry, arid environment, the flower will draw more minerals out of the soil and it’ll be more robust and pungent. If it originates from a tropical area, it’ll have a similar flavor, but it won’t be as punched through.” 

Tommy’s Margarita with Santera Tequila

Santera Tequila

As for the drink that piqued my interest in hibiscus? I tracked down Nate Fishman, the national brand ambassador for Santera tequila, who had made that Tommy’s Margarita variation during a Zoom-led mixology class. He, like me, believes tequila is where hibiscus truly shines, particularly if the hibiscus is from the same area. “There is a saying in the wine world, ‘if it grows together, it goes together.’  For example, Rosé wine is from Provence, France, therefore it pairs perfectly with Moules Frites Provençal. In this case, we are using an ingredient that is locally found in Mexico to pair with Santera Tequila, which is of course from Mexico as well. The terroir, or region, where the agave and the hibiscus grow are similar, thus their biochemistry will have natural overlaps.”

Tommy’s Margarita 

• 1.5 oz Santera Blanco Tequila infused with hibiscus tea for 2 minutes
• .75 oz agave syrup 
• .75 oz lime juice

Add all ingredients to a shaker, add ice, shake and strain into a cocktail glass. Garnish with a lime.

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CP Kelco to Showcase Nature-Powered Ingredient Portfolio, Prototypes at in-cosmetics® Global Expo - PR Newswire

"Ingredient Innovation for a Sustainable Future" Theme Underscores Commitment to Meet Market Needs

ATLANTA, March 29, 2022 /PRNewswire/ -- CP Kelco, a global leader of nature-based ingredient solutions, is returning to in-cosmetics^® Global with a complete portfolio of offerings to support product development in the fast-growing personal care market. Taking place April 5 – 7 in Paris, in-cosmetics^® Global is one of the leading global events for personal care ingredients.

"We invite you to visit us at Stand E40 where we will showcase our nature-powered ingredients in a range of cleansing, skin care and sun care prototypes," said Yves Boland, Senior Director, Business Development. "With our theme of 'Ingredient Innovation for a Sustainable Future,' we want to feature the plant-based and fermentation-derived origins of our readily biodegradable, innovative ingredients that are kind to skin and our waterways while providing excellent functionality for desired texture, viscosity and suspension."

CP Kelco's unique portfolio of ingredients for personal care products is comprised of:

• ARBALON® Cellulose Liquid
• KELCO-CARE® Diutan Gum
• KELCOGEL® Gellan Gum
• KELTROL® and KELDENT® Xanthan Gums
• GENU® pHresh Pectin
• GENUGEL® and GENUVISCO® Carrageenans
• UniqSens™ SFE Emulsifier-Free System

Visitors at the CP Kelco exhibit are invited to experience several prototypes, including an emulsifier-free, cold-processed mineral sunscreen; a shimmering shampoo; a foaming, fluid gel skin cleanser with exfoliating beads; a silicone-free, day-to-night moisturizer and a honey-thick, sulfate-free body wash. 

"Consumers want personal care products that are good for them and the environment, with no compromises on luxurious texture and overall sensory appeal," said Sandra Catarino, Director, Strategic Segment Marketing. "The challenge for formulators is delivering the functionality and texture that consumers expect in more sustainable formats, that use less water and do not contain sulfates, silicone and parabens."

At 3pm CET on 5 April, CP Kelco will also give a presentation in the Global Sustainability Corner with insights to help manufacturers meet sustainability and circularity goals using nature-based ingredients. In addition, CP Kelco will sponsor a display pod with a slide show for exploration for the duration of the show.

At Stand E40, CP Kelco will feature the raw material origins of its pectin, carrageenan, xanthan gum, fermentation-derived cellulose and gellan gum through original art murals of citrus, seaweed, cabbage, coconut, and water lily pads and flowers. The artwork was originally commissioned for CP Kelco's global innovation center in Atlanta to inspire the scientists as well as customers collaborating on formulations.

About CP Kelco: Unlocking Natured-Powered Success®

CP Kelco is a nature-based ingredient solutions company with approximately 90 years of experience working with food, beverage, consumer and industrial products manufacturers worldwide. We apply ingredient innovation and problem-solving to develop customized solutions that leverage our regional insights and meet manufacturers' goals to address consumer needs and preferences. What sets us apart:

• Unique Portfolio. Produces extensive range of high-quality plant-based and fermentation-derived ingredients to formulate tailored solutions.
• Technical Excellence. Offers strong collaboration with a global team of scientists and applications experts, leveraging our regional state-of-the art R&D facilities.
• Sustainability. Committed to providing responsibly sourced and produced ingredients.
• Market Insights. Understands market and consumer trends to help customers create relevant and innovative products.

Key product lines include gellan gum, pectin, xanthan gum, carrageenan, diutan gum, refined locust bean gum, microparticulated whey protein concentrate, fermentation-derived cellulose and our latest innovation, NUTRAVA® Citrus Fiber. Learn more at www.cpkelco.com.

SOURCE CP Kelco

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Trial shows effectiveness of new classes of dual active ingredient insecticidal nets against malaria - News-Medical.Net

IVCC welcomes the publication in The Lancet of the 24-month results of an epidemiological trial in Tanzania, conducted by the London School of Hygiene and Tropical Medicine (LSHTM) in partnership with the National Institute for Medical Research, Kilimanjaro Christian Medical University College, and the University of Ottawa, to assess the public health value of two dual active ingredient nets compared to standard LLINs containing pyrethroids only.

BASF’s, dual active ingredient net, Interceptor^® G2 demonstrated a significant reduction in malaria prevalence compared to a pyrethroid only net, with an overall 44% reduction in malaria incidence in children 6 months to 10 years.  In the RoyalGuard^® net study arm, while no effect was seen on incidence, there was an indication that the RoyalGuard® net reduced prevalence, although not statistically significant in the Tanzania study.

Our collaboration with BASF on Interceptor^® G2 goes back many years so we are delighted to see that our investment in early product development support/field testing, and the continued support of our funding partners, has helped deliver such impactful data.  These results are a significant milestone in establishing the necessary evidence base needed to support an appropriate policy recommendation, and to make dual active ingredient nets a sustainable choice for countries looking for the best value for money in controlling malaria.”

Nick Hamon, CEO of IVCC

Dr Keziah Malm, Programme Manager, National Malaria Control Programme, Ghana Health Service said: “Having access to innovative tools to support insecticide resistance management is critical for countries like Ghana in the fight against malaria. Ghana’s decision to deploy dual active ingredient nets as a pilot was based on our belief that these nets will help us address some of the challenges we were facing with the standard nets. I am very happy to know the study published in the Lancet has shown this: that there can be a significant impact on reducing malaria prevalence with these dual active ingredients nets compared to the standard insecticide-treated nets. I genuinely hope that all stakeholders will put in the needed efforts to get these effective tools deployed to those who need them.”

Dr Philippe Duneton, Executive Director of Unitaid said: “We need better tools to combat mosquito resistance, a growing challenge in the fight against malaria in Africa. The strong performance of the new Interceptor® G2 bed nets in Tanzania is a tremendous step forward, and we are hopeful that these findings, together with research Unitaid is co-funding through the New Nets Project, will bring a powerful new tool to the malaria fight.”

Peter Sands, Executive Director of the Global Fund added: “The strong performance of these innovative insecticide-treated nets is a timely and promising breakthrough which speaks to the power of what public and private partners can achieve when they join forces. As disruptions to malaria services caused by COVID-19 have led to an alarming increase in malaria deaths and cases, these new nets, with other core malaria prevention tools like seasonal malaria chemoprevention, have the potential to help us protect people more effectively, reverse the negative trend and get back on track towards ending malaria by 2030.”

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Helen Jamet, Deputy Director, Vector Control, Malaria at the Bill & Melinda Gates Foundation said: “The study results offer new evidence that we can save more children from malaria and help drive down malaria cases by giving countries additional and more effective tools, like the dual-insecticide Interceptor® G2 net, and targeting them where they’re needed most. This also is critical because introducing new tools can help extend the effectiveness of insecticide-treated nets as a category, which prevented 68% of malaria cases in sub-Saharan Africa between 2000-2015.

The results also serve as the latest example of how long-term and innovative public-private partnerships in R&D and financing can deliver high-impact, cost-effective—and in this case, cost-saving—options that are responsive to the needs of endemic countries at a district-by-district level. By using real-time data and improved surveillance to better target the use of new and existing tools and continuing investment in research and development, countries can stay ahead of growing resistance and rapidly drive down malaria cases and deaths to accelerate progress toward eradication.”

UK-based social finance company MedAccess is supporting access to Interceptor® G2 nets in 14 African countries. The company’s volume guarantee has enabled BASF to reduce the price procurers pay for the nets.

Michael Anderson, CEO of MedAccess, said: “These remarkable results from Tanzania are tremendously exciting for everyone who wants to reduce malaria’s burden in Africa. Interceptor® G2’s lifesaving impact, combined with impressive cost-effectiveness data, is a testament to years of partnership to develop, test and implement this effective new tool. We eagerly await the results from the Benin study, which we hope will lead to a WHO recommendation for wider Interceptor^® G2 use in Africa.”

24-month data from a second trial in Benin, delivered through the IVCC led New Net Project (NNP), funded by Unitaid and the Global Fund, started one year after the trial in Tanzania, and is expected to be available for WHO review in mid-2022. Both studies will report additional data once the 36-month period is reached and, combined with New Net Pilot evidence pilots across 5 countries, will contribute to the understanding of both Interceptor® G2 and RoyalGuard’s® product performance over time, across various endemicities and resistance profile.

Liverpool School of Tropical Medicine

Journal reference:

Mosha, J.F., et al. (2022) Effectiveness and cost-effectiveness against malaria of three types of dual-active-ingredient long-lasting insecticidal nets (LLINs) compared with pyrethroid-only LLINs in Tanzania: a four-arm, cluster-randomised trial. The Lancet. doi.org/10.1016/S0140-6736(21)02499-5.

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Dual active ingredient bed net demonstrates 44% reduction in malaria incidence in trial - EurekAlert

IVCC welcomes the publication in The Lancet (https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(21)02499-5/fulltext) of the 24-month results of an epidemiological trial in Tanzania, conducted by the London School of Hygiene and Tropical Medicine (LSHTM) in partnership with the National Institute for Medical Research, Kilimanjaro Christian Medical University College, and the University of Ottawa, to assess the public health value of two dual active ingredient nets compared to standard LLINs containing pyrethroids only.

BASF’s, dual active ingredient net, Interceptor® G2 demonstrated a significant reduction in malaria prevalence compared to a pyrethroid only net, with an overall 44% reduction in malaria incidence in children 6 months to 10 years.  In the RoyalGuard® net study arm, while no effect was seen on incidence, there was an indication that the RoyalGuard® net reduced prevalence, although not statistically significant in the Tanzania study.

Nick Hamon, CEO of IVCC added: “Our collaboration with BASF on Interceptor® G2 goes back many years so we are delighted to see that our investment in early product development support / field testing, and the continued support of our funding partners, has helped deliver such impactful data.  These results are a significant milestone in establishing the necessary evidence base needed to support an appropriate policy recommendation, and to make dual active ingredient nets a sustainable choice for countries looking for the best value for money in controlling malaria.”

Dr Keziah Malm, Programme Manager, National Malaria Control Programme, Ghana Health Service said: “Having access to innovative tools to support insecticide resistance management is critical for countries like Ghana in the fight against malaria.  Ghana’s decision to deploy dual active ingredient nets as a pilot was based on our belief that these nets will help us address some of the challenges, we were facing with the standard nets. I am very happy to know the study published in the Lancet has shown this: that there can be a significant impact on reducing malaria prevalence with these dual active ingredients nets compared to the standard insecticide-treated nets. I genuinely hope that all stakeholders will put in the needed efforts to get these effective tools deployed to those who need them.” 

Dr Philippe Duneton, Executive Director of Unitaid said: “We need better tools to combat mosquito resistance, a growing challenge in the fight against malaria in Africa. The strong performance of the new Interceptor® G2 bed nets in Tanzania is a tremendous step forward, and we are hopeful that these findings, together with research Unitaid is co-funding through the New Nets Project, will bring a powerful new tool to the malaria fight.”

Peter Sands, Executive Director of the Global Fund added: “The strong performance of these innovative insecticide-treated nets is a timely and promising breakthrough which speaks to the power of what public and private partners can achieve when they join forces.  As disruptions to malaria services caused by COVID-19 have led to an alarming increase in malaria deaths and cases, these new nets, with other core malaria prevention tools like seasonal malaria chemoprevention, have the potential to help us protect people more effectively, reverse the negative trend and get back on track towards ending malaria by 2030.”

Helen Jamet, Deputy Director, Vector Control, Malaria at the Bill & Melinda Gates Foundation said: “The study results offer new evidence that we can save more children from malaria and help drive down malaria cases by giving countries additional and more effective tools, like the dual-insecticide Interceptor® G2 net, and targeting them where they're needed most. This also is critical because introducing new tools can help extend the effectiveness of insecticide-treated nets as a category, which prevented 68% of malaria cases in sub-Saharan Africa between 2000-2015.  The results also serve as the latest example of how long-term and innovative public-private partnerships in R&D and financing can deliver high-impact, cost-effective—and in this case, cost-saving—options that are responsive to the needs of endemic countries at a district-by-district level. By using real-time data and improved surveillance to better target the use of new and existing tools and continuing investment in research and development, countries can stay ahead of growing resistance and rapidly drive down malaria cases and deaths to accelerate progress toward eradication.”

UK-based social finance company MedAccess is supporting access to Interceptor® G2 nets in 14 African countries. The company’s volume guarantee has enabled BASF to reduce the price procurers pay for the nets.

Michael Anderson, CEO of MedAccess, said: “These remarkable results from Tanzania are tremendously exciting for everyone who wants to reduce malaria’s burden in Africa. Interceptor® G2’s lifesaving impact, combined with impressive cost-effectiveness data, is a testament to years of partnership to develop, test and implement this effective new tool. We eagerly await the results from the Benin study, which we hope will lead to a WHO recommendation for wider Interceptor® G2 use in Africa.”

24-month data from a second trial in Benin, delivered through the IVCC led New Net Project (NNP), funded by Unitaid and the Global Fund, started one year after the trial in Tanzania, and is expected to be available for WHO review in mid-2022.  Both studies will report additional data once the 36-month period is reached and, combined with New Net Pilot evidence pilots across 5 countries, will contribute to the understanding of both Interceptor® G2 and RoyalGuard’s® product performance over time, across various endemicities and resistance profile.

Product and Project information

Interceptor® G2

Interceptor® G2 is a second-generation ITN developed by BASF with a combination of chlorfenapyr and alpha-cypermethrin to control insecticide resistant mosquitoes. This novel mode of action in vector control exploits mosquito enzymatic systems against themselves and shows no cross-resistance to other insecticide classes. Unlike pyrethroids, the chlorfenapyr target site of activity is not the insect nervous system. Instead, chlorfenapyr acts, after being metabolized by P450 enzymes at the cellular level, by disrupting respiratory pathways and proton gradients through the uncoupling of oxidative phosphorylation within the mitochondria. The Interceptor® G2 net has a WHO prequalification listing. https://www.who.int/pq-vector-control/prequalified-lists/interceptor_g2/en/  Previously the net was evaluated and given an interim recommendation by the 20th WHOPES Working Group.

Royal Guard®

Royal Guard® is an ITN developed by Disease Control Technologies to provide vector control through both the personal protection of traditional mosquito knockdown and mortality, as well as a reduction in fecundity of any mosquitoes that manage to survive exposure to the products pyrethroid active ingredient. The intended benefit of the insect growth regulator, pyriproxyfen, is to reduce the fecundity of adult female mosquitoes and, therefore, yield an overall reduction in the vector population by inhibiting egg laying, larval-pupal transformation and the emergence of functioning young adult mosquitos. The Royal Guard® net has a WHO prequalification listing. https://www.who.int/pq-vector-control/prequalified-lists/RoyalGuard/en/

The New Nets Project (NNP)

The Global Fund and Unitaid are each investing US$33 million between 2018 to 2022 to introduce new insecticide-treated nets to fight malaria-carrying mosquitoes. The New Nets Project is working to build the evidence base around, and prime the market for, the next generation of nets, which are treated with two different types of insecticide to help improve control of mosquitoes.   

The project will generate evidence on the efficacy and cost-effectiveness of the new dual insecticide nets to inform a WHO policy decision on dual-AI nets and guide decision-making around product procurement at the country level. It is expected that the New Nets Project – with its unique design of parallel collection of epidemiological data and cost-effectiveness studies – will significantly reduce the timeline for entry of the new nets into the market. 

The U.S. President’s Malaria Initiative and the Bill & Melinda Gates Foundation are key operational and financial partners. A coalition led by IVCC is implementing the project which includes The Alliance for Malaria Prevention, Imperial College London, The Liverpool School of Tropical Medicine, PATH, PSI and Tulane University

IVCC

IVCC is the only Product Development Partnership (PDP) working in vector control. IVCC was established in 2005, through an initial $50million grant to the Liverpool School of Tropical Medicine (LSTM) from the Bill & Melinda Gates Foundation and has since provided ongoing support for IVCC activities.  As a registered charity in the UK, IVCC is also funded by UK Aid, USAID and the Swiss Agency for Development and Cooperation to work with stakeholders to facilitate the development of novel and improved public health insecticides and formulations to combat the rapidly growing problem of insecticide resistance.  In addition, IVCC is also funded by Unitaid and the Global Fund to implement catalytic market access projects, such as NgenIRS and the New Nets Project which support the rapid and scaled deployment of innovative vector control interventions.  IVCC brings together partners from industry, the public sector and academia to create new solutions to prevent disease transmission. By focusing resources and targeting practical scientific solutions we accelerate the process from innovation to impact.

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Method of Research

Randomized controlled/clinical trial

Subject of Research

People

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Cameron Johnson’s Imminent Return Gives the Suns Their Final Championship Ingredient - Sportscasting

The Phoenix Suns are on a heater heading into the 2022 NBA Playoffs. They are 13-4 since All-Star Weekend, with Devin Booker attracting MVP attention and Chris Paul back from injury. As well as this team has played, Phoenix is about to get even better thanks to the imminent return of their most unheralded star.

Third-year forward Cameron Johnson gave the Suns scoring and two-way versatility off the bench. His terrific shooting made him an ideal fit in any given rotation, and his defensive gains made him all the more playable as a switchable wing capable of defending multiple spots.

Johnson has missed Phoenix’s last 12 games with a quad injury. However, he’s nearing a return, and the Suns are getting fully healthy just in time for the playoffs. They are undoubtedly the team to beat in May and June.

Cameron Johnson is on the verge of returning from injury

Cam Johnson (quad) working his way back, but is out for Sunday's game vs. #Sixers as is JaVale McGee with a non-COVID illness.

Iffe Lundberg is in Phoenix, but has yet to join the team. Dario Saric (knee) and Frank Kaminsky (knee) are also out. #Suns pic.twitter.com/DSbhV0KscT

— Duane Rankin (@DuaneRankin) March 27, 2022

Johnson paid the price when he scored a career-high 38 points in a March 4 win over the New York Knicks.

During that memorable evening, the Suns wing took a knee to the thigh courtesy of Knicks center Mitchell Robinson. Though Johnson played through the injury, a bone contusion eventually forced him to the sideline. He’s been there ever since, though he’s starting to make progress.

Head coach Monty Williams said Johnson did “everything” in the team’s practice on Saturday. Williams added that the former North Carolina standout is actually ahead of schedule from a conditioning perspective.

“[Johnson]’s conditioning wasn’t terrible,” Williams said, via the Arizona Republic. “I thought he’d be lacking there, but he’s still in progression mode right now.”

Williams cautioned against stating that Johnson would be available this week and said he still needs to go through 5-on-5 work in practice. However, it seems as though the 26-year-old will be back before the end of the regular season.

That’s terrific news for the Suns, who could use Johnson’s 3-and-D skill set and the bench depth he provides.

Johnson makes the Suns better on both ends

The Suns are a better team, albeit marginally, with Cameron Johnson (+0.4 on-off margin) on the floor. Interestingly, that manifests itself mostly on the defensive end.

Phoenix allowed 106.5 points per 100 possessions with Johnson on the floor. When he sits, the Suns give up an additional 2.2 points per 100 possessions. That’s fascinating, since Johnson had been a below-average defender in his first two seasons. Johnson posted negative defensive box plus-minus (DBMP) values in his first two NBA seasons. But he has a career-high 0.8 DBPM in 60 games this season. Outstanding? No. Important? Yes.

The Suns needed 3-and-D types to complement defensive ace Mikal Bridges. It had that need even when Johnson was healthy, which partially explains the decision to acquire Torrey Craig at the trade deadline. Johnson’s return gives Williams that much more flexibility in terms of his rotations and guardability.

Offensively, the sharpshooting forward is the ideal outlet for mid-range savants like Chris Paul and Devin Booker and slashing guards such as Cameron Payne. He is shooting an NBA-best 44.8% from deep this season and is lethal as a catch-and-shoot guy who comes off pin-downs and anticipates spacing. Although Johnson doesn’t knock down many pull-up jumpers, he has the confidence to attack closeouts off the dribble and can either score at the basket or help spark ball movement.

Johnson provides shooting, defense, and length. Most importantly, his return will make the Suns feel whole again. That’s a significant development.

Phoenix is getting fully healthy just in time for the NBA Playoffs

Health is imperative for the NBA Playoffs. That’s why the Suns have to feel even better about their title chances as they bring the regular season to a close.

Chris Paul has looked like his old self since rejoining the rotation on March 24. Cameron Payne admirably filled his shoes and gave the Suns a playmaking boost in CP3’s absence and now settles back into a reserve role. With Cameron Johnson prepared to return in short order, the Suns have essentially everyone available as they prepare to defend their Western Conference crown.

A healthy and supremely confident Phoenix squad is a tall order for any team. The little things Johnson gives the Suns could serve as the final ingredient to the championship mix.

Stats courtesy of Basketball Reference.

RELATED: Devin Booker Obliterates Anthony Davis for Comments on Last Year’s Playoffs

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Xavier Bakes: 3 Ingredient Peanut Butter Cookies - 9 & 10 News - 9&10 News

March 28, 2022

I might be alone on this– so if I am– just humor me for a second…

But when I was first introduced to this recipe, I was MIND BLOWN! I had never knew this could be this simple and sooooo yummy. Even though I have little to no experience with baking, I can still make these cookies!

Have fun– and enjoy! -X

Xavier’s 3 Ingredient Peanut Butter Cookies

• 1 cup peanut butter
• 3/4 cup sugar
• 1 egg

1. Preheat oven to 350ºF (180ºC).
2. In a large bowl, mix together the peanut butter, sugar, and egg.
3. Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
4. For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.
5. Bake for 8-10 minutes or until the bottom of the cookies are golden brown.
6. Remove from baking sheet and cool.
7. Enjoy!

 

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Ingredion serves up insights on exploring clean label ingredient opportunities in foodservice - Food Ingredients First

28 Mar 2022 --- Ingredion’s new foodservice growth guide, entitled Put profitability on the menu, details how foodservice operators can drive sustained clean label growth. 

With more consumers linking simple ingredient lists, recognizable ingredients and minimal processing with the clean label experience, there is a significant opportunity for foodservice outlets to accelerate business growth and returns.

Comprising proprietary research from Ingredion, Put profitability on the menu explores the key trends underpinning clean label growth, how to capture the business value of clean label and how to extend menu options with ingredient innovation.

“The global foodservice is currently forecast to reach US$3.2 trillion by 2023, based on a CAGR of 2%,” outlines Daniel Haley, global platform lead, Clean & Simple Ingredients, Ingredion.

“What we are seeing is the potential for a rapid recovery as consumers act upon their pent-up demand for dine-out options, in turn driving stronger growth and creating opportunity within the sector,” he details.

“Evidence shows that the foodservice industry is largely adopting clean labels as a business strategy and that commitment toward these changes is long-term.”

Clean label formulation presents a significant opportunity for foodservice outlets to accelerate business growth and returns.Adapting menus at-speed
Harsh processing conditions, like those typical in dairy applications, can often make clean label formulation challenging. However, new natural ingredients that perform under all types of production processes are opening up “new and exciting menu options.”

From a creamy, slightly viscous cheese sauce to a rich meat gravy that doesn’t congeal, recognizable clean label ingredients such as tapioca starches and sustainably sourced rice flour are durable solutions in a culinary kitchen.

Ingredion also highlights that process-tolerant, cold water swelling texturizers can now be used in bakery fillings to create products with improved stability that look good, are tasty and have a simple “corn starch” ingredient listing. 

The company recently partnered with The EVERY Co to distribute its animal-free egg white, called EVERY EggWhite, which is “brewed” using yeast and sugar.

Ingredion outlines that foodservice operators that have switched over to clean label offerings saw an overall increase in revenue averaging 41%, an increase in F&B margins of 38% and an increase of 48% in prices to customers of 48%.

The supplier recently launched its tool called the Clean Label Business Opportunity Simulator, which was created to help F&B industry members assess the business value in transitioning to cleaner, simpler ingredients during formulation.

Clean and plant-based
The clean label movement is also expanding plant-based possibilities – a category that has undergone reformulation strategies, such as switching out methylcellulose. 

Ingredion highlights that pea starches and isolates are label-friendly, boost the nutritional value of products such as non-dairy cheese, solve texture challenges and increase protein content. 

Meanwhile, clean label rice starches can be used to improve the succulence and eating experience of meat alternatives as foodservice operators seek to improve the quality of their offering at a time when flexitarians are an increasingly important market.

Ingredion was recently at Natural Products Expo West, held in California, US, exhibiting its prototype concepts including a plant-based coconut yogurt made with its “ultra-performance” plant protein.

The company also previously collaborated with AAK, Chr. Hansen and Givaudan in merging tech knowledge to co-create a plant-based, high-performance yogurt base.

Top of the formulation priority list
Tapping into the heart of clean label has been one of Ingredion’s top priorities for over 25 years, stresses Haley. “We continually strive to further enrich the clean label movement and formulate menu offerings that customers will want to eat.”

“Developing a clean label offering that meets both consumer and commercial goals should always be a top priority.”

Demonstrating that the link between “natural” and sustainability is getting stronger, Kerry’s pipeline rolled out new solutions that enable clean label preservation to prevent food waste.

In other developments, more players across industry are edging closer to fully eliminating nitrates from processed meats and the artificial whitener titanium dioxide from various products.

Edited by Benjamin Ferrer

To contact our editorial team please email us at editorial@cnsmedia.com

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Keto Prime Reviews – Are They Legitimate Or Scam? Shocking Ingredient? - The Jerusalem Post

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Keto Prime Reviews – Are They Legitimate Or Scam? Shocking Ingredient?  The Jerusalem Post
Keto Prime Reviews – Are They Legitimate Or Scam? Shocking Ingredient? - The Jerusalem Post
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Food safety expert speaks on Secret of Siam "tainted ingredient" - KTNV 13 Action News Las Vegas

LAS VEGAS (KTNV) — An unusual and rare situation. That’s how local food safety experts are responding to reports. A tainted ingredient is likely the cause of dozens of people getting sick after eating at Secret of Siam last month.

“This is the first time that I’ve…I literally watched this experience in the news and myself, I’ve never had any of those issues," said Patrick Fogerty, the head of “The Food Safety Instructors”.

Fogerty has inspected thousands of restaurants in his career. He has never seen a case like Secret of Siam.

RELATED STORY: Secret of Siam investigation finds curry was common denominator in reports of THC illness

Las Vegas Metropolitan Police investigators are focusing on a tainted ingredient: curry powder.

In an officer’s report, investigators wrote on February 17, “a plastic tub containing an orange solid substance with red and white substances throughout,” tested positive for THC.

This was one of the dozens of items taken from the restaurant and on March 6, investigators say all of the other sealed products tested negative for controlled substances. Fogerty says questions should now focus on the source of the curry powder.

“Wherever they purchase their ingredients from, had to have been an unapproved supplier because the health department would not have allowed that type of ingredient to enter the food chain,” he said.

Fogerty says it’s rare to hear of tainted ingredients because of strict regulations from the Food and Drug Administration, or FDA, for restaurant suppliers. When it comes to the restaurants themselves, owners are required to disclose their suppliers in order to get their permits.

RELATED STORY: Investigation into tainted food at Secret of Siam finds 'no criminal intent,' police say

“You literally have to go to a reputable supplier to purchase your stuff," Fogerty said. "If you don’t, you’re literally risking your restaurant."

He says these regulations are meant for quality and safety control.

“It’s just like having a fisherman going to Lake Mead and catch the fish and sell it in a restaurant," Fogerty said. "That’s absolutely illegal. They’re not allowed to do stuff like that."

Fogerty says most cases of tainted food come from improper handling or hand washing resulting in food-borne illnesses.

LVMPD decided not to file any criminal charges. The Southern Nevada health district is still looking into the matter and has given the restaurant the green light to reopen.

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Ingredient: Scallions - richmondmagazine.com - Richmond magazine

SCALLION BASICS

Buying: Scallions grow year-round and are easily sourced from farmers markets and grocery stores. Seek scallions with bright-green leaves and clean, white root ends. Store them for about a week in the refrigerator.

Cooking: Scallions pack a nice punch in stir-fries, soups and salads. They also achieve a lovely oniony sweetness when grilled whole. The green ends are best for raw garnish, while the white bulb can withstand some heat.

THE ALLIUM FAMILY

A member of the same family as leeks, garlic and shallots, scallions are a type of bunching onion that doesn’t form a large bulb. Also known as green onions, they tend to take a more supporting role.

AROUND RVA

Nate’s Bagels: A proper schmear doesn’t need much, but rings of garlicky scallion are the ideal additions to Nate’s house-made cream cheese.

Full Kee: Strings of thinly sliced scallions provide an essential contrast to the lacquered meat and sweet hoisin sauce of Full Kee’s Peking duck.

Peter Chang: A pillow of crispy perfection served with a curry dipping sauce, there’s no mistaking the scallion bubble pancake when it floats through the dining room.

“The scallion, like a well-balanced team, can be the star or the extra oomph to complement a dish.” —Vanna Hem, co-owner of Royal Pig

COOK LIKE A LOCAL

Scallion Dumplings

By Vanna Hem and Adam Stull, co-owners of Royal Pig

Owners of the Cambodian pop-up turned Hatch Local food hall vendor Royal Pig, Vanna Hem and Adam Stull appreciate the integral role scallions play in Cambodian cuisine. “Scallions add depth of flavor and enrich any dish,” Hem says. The duo credit scallions for a pop of umami, noting that the herb’s tangy flavor shines through in the chicken filling for their dumplings.

Dough

2 1/2 cups wheat starch 

1/2 cup tapioca starch 

2 cups boiling water 

1 teaspoon salt 

1 tablespoon vegetable oil 

Combine and stir all dry ingredients. Stir in all liquid ingredients. Knead dough. Adjust with more wheat starch if the dough is too sticky. Section the dough into eight pieces. Roll each piece into a long tube and cut into 2-inch sections. Flatten each section. Roll with rolling pin until it forms a 4-inch circle. 

Filling 

1 pound scallions, cut in 1/2-inch pieces  

2 whole bulbs minced garlic 

2 tablespoons chicken bouillon powder 

1 tablespoon soy sauce 

1/2 teaspoon black pepper 

2 tablespoons canola or vegetable oil 

In a small stockpot, heat the oil. Add garlic and stir until it becomes fragrant. Add scallions and cook until they have softened and reduced in size by a quarter. Add chicken powder, soy sauce and black pepper. Remove from stove and allow to cool enough to touch. 

Dumplings 

Make a pocket in the center of the dumpling skin. Add two tablespoons of filling. Bring dough around filling and pinch edges shut. Flatten dumpling out a bit; it should be about a 3-inch disk shape. Steam dumplings for eight minutes. Pan fry in two tablespoons canola oil until golden brown on each side. 

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Hair-health herbal ingredient poses topical and oral efficacy: Natural Products Expo West 2022 report - Nutritional Outlook

A new hair-health ingredient aimed at reducing hair loss and increasing hair growth in both men and women made its debut at March’s Natural Products Expo West trade show in Anaheim, CA. The new ingredient, introduced by Gencor (Irvine, CA), is called HairAge Vitae and comes from Ageratum conyzoides, a plant common in Africa, Asia, and South America that also goes by the names billygoat weed and goat weed.

At Expo West, R.V. Venktatesh, Gencor’s managing director, explained that Ageratum conyzoides has a history of traditional use for hair growth. “We’ve been doing research on this product for the last 10 years or more,” he said of Ageratum conyzoides. “We started looking at it in 2011. This is an extract of a leaf of a particular plant that was traditionally used in India by villages to make a concoction for hair growth. And we did extensive work to understand what makes it tick.”

First, the company conducted two in vitro studies in human hair dermal papilla cells to determine the effects of the ingredient. Based on these studies, Gencor found that the mechanism of action by which HairAge Vitae helps with heart health is by inhibiting production of 5-alpha-reductase, which is the enzyme responsible for converting testosterone to dihydrotestosterone. Dihydrotestosterone production is believed to promote hair loss and hair thinning. By inhibiting 5-alpha-reductase and thereby preventing conversion of testosterone to dihydrotestosterone, the ingredient reduces stunted hair growth. Gencor points out that, like HairAge Vitae, oral medications on the market targeting hair growth also contain 5-alpha-reductase inhibitors.

In addition, another one of HairAge Vitae’s mechanisms of action is inhibiting prostaglandin D2 (PGD2), a molecule implicated in hair fall and balding. By addressing 5-alpha-reductase, dihydrotestosterone, and PGD2, HairAge Vitae can both improve hair growth and decrease hair loss.

Gencor also studied these effects in humans. In an open-label, randomized, double-blind study that Venktatesh said has been submitted for publication, researchers provided a topical HairAge Vitae cream for eight weeks to 28 healthy males and females over age 18. Subjects experienced increased hair growth and decreased hair loss, the company says.

Venktatesh said that an oral-supplement study with HairAge Vitae is now being conducted, which he expects to be completed very soon and will also be submitted for publication. He said he believes that the ingredient will be effective when used both topically or orally. “We believe so,” he said. “The topical is already efficacious.”

This isn’t the first time Gencor has studied Ageratum conyzoides. In 2019, the company introduced another Ageratum conyzoides ingredient, called AGEprost, for the men’s health market. Again, by inhibiting 5-alpha-reductase production and thereby preventing conversion of testosterone to dihydrotestosterone, Ageratum conyzoides was found to help address conditions like benign prostatic hyperplasia (BPH).

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A Two-Ingredient Sauce for Pork Chops - The New York Times

Ali Slagle’s mixture of grainy mustard and fruit preserves is the ideal pairing for the seared chops.

Easy is the name of the game this week, as it’s still not quite feeling like spring — though we’re close — and Covid is still hanging on. But a few recipes are keeping me going and bringing some energy to my routine: Ali Slagle’s pork chops, coated in a sauce of mustard and jam, and Eric Kim’s gochugaru salmon, glazed with a mixture of red pepper, maple syrup, butter and rice vinegar. Also Naz Deravian’s sheveed polo — dill rice, from Iran — is a perfect teaser for spring, a gorgeously green moment that will resonate with dill lovers (me!).

What are you cooking? Share it with me and you may see it in a future newsletter: dearemily@nytimes.com.

David Malosh for The New York Times. Food Stylist: Simon Andrews.

1. Pork Chops With Jammy-Mustard Glaze

Ali Slagle strikes again with a method for searing pork chops that keeps the meat juicy, and a two-ingredient sauce to finish the dish off. That sauce — made with grainy mustard and fruit preserves — is both tangy and sweet, and just right with potatoes and a green salad.

View this recipe.

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Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne

2. Gochugaru Salmon With Crispy Rice

I love this easy recipe from Eric Kim. The red pepper-maple syrup pan sauce is what shines here, both figuratively (it’s delicious) and literally (it glosses the rich salmon fillets in an irresistible way).

View this recipe.

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David Malosh for The New York Times. Food Stylist: Simon Andrews.

3. Smoky Lo Mein With Shiitake and Vegetables

J. Kenji López-Alt wrote this recipe to go with a column about wok hei, the Cantonese name for the smoky flavor and aroma you can find in restaurant dishes cooked in a wok over powerful flames. You can use a small kitchen blow torch to approximate the effect. But if you don’t have said blow torch — I do not — you can skip that and still have mouthwatering lo mein for dinner, packed with mushrooms, carrots, cabbage and scallions. (You don’t need a wok, either; a heavy skillet works.)

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Dane Tashima for The New York Times. Food Stylist: Monica Pierini.

4. Braised Ligurian Chicken

This recipe in the New York Times Cooking archives comes from the renowned chef and author Jamie Oliver, and it’s remarkably good and simple to make. Its immense flavor comes from garlic (lots of it), olives and anchovies. Feel free to use all thighs or all bone-in breast meat if you like.

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Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

5. Sheveed Polo (Dill Rice)

I had this Iranian rice from Naz Deravian for dinner twice this week: Once fragrant and fresh, accompanied by her superb roasted dill salmon, and then again as leftovers, with steamed broccoli smushed in and a runny poached egg on top. It’s wonderful and will enliven simple accompaniments, like plain fish or chicken. Both recipes are from Naz’s 2018 cookbook, “Bottom of the Pot.”

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