A 3-ingredient recipe for the butteriest no-cook tomato sauce ever - Salon

Italian cookbook author Marcella Hazan, who immigrated to New York in the 1950s, is credited with introducing a broad swath of English-speaking audiences to traditional Italian cuisine. Her most famous recipe, the one people likely bring up the most in conjunction with her name, is also one of her simplest: her butter-packed tomato sauce. 

The three-ingredient sauce is made with canned or fresh tomatoes, onion and butter, which are then simmered for at least an hour as it gets increasingly velvety. In my home, it's a summertime staple, especially once the "good tomatoes" have popped.  

Occasionally, I want something that feels a little fresher, especially if the temperatures inside and outside of my kitchen are bordering on oppressive. That's where this no-cook pasta sauce recipe comes into play. Like other no-cook sauces, it relies on fresh-cut, juicy tomatoes to do the bulk of the work. This recipe, however, gives a nod to Hazan by incorporating grated, iced-cold butter into the mix. 

When combined with warm pasta, and more importantly, starchy pasta water, the butter melts over the tomatoes and their juices, which gives the sauce a richness that is sometimes tough to achieve without ample time over heat.

Related: Marcella Hazan's tomato sauce recipe — and 8 other favorites

If you're worried about this dish being "buttered noodles studded with fresh-cut tomatoes" (which, if we're being honest, doesn't sound too bad), have no fear. The addition of sun-dried tomato paste pushes it into fully-sauced pasta territory. 

***

Recipe: Buttery No-Cook Pasta Sauce 

Yields

4 servings

Prep Time

45 minutes

Cook Time

0 minutes

Ingredients

Optional additions: 

• Red pepper flakes
• Torn basil

Directions

1. Give the cherry tomatoes a rough chop and place them in a large mixing bowl. Salt them generously and allow them to rest for about 30 minutes. This will encourage the tomatoes to release their juices, which will make for a better final sauce. 
2. Cook the pasta according to the package instructions; meanwhile, grate the very cold, salted butter over the tomatoes. Give it a gentle mix, then add the sun-dried tomato paste. If you're adding red pepper flakes or basil — both of which are optional — now would be the perfect time to do so. 
3. Drain the pasta, reserving at least a cup of hot pasta water. Add the pasta to the mixing bowl with the tomatoes and vigorously combine. (I like to use tongs here, but a regular old fork situation will also do the job.)
4. The butter should have melted some and the tomato juice and paste should be clinging to the pasta. To complete the process, add the reserved pasta water a tablespoon at a time until the sauce reaches a consistency that you like. Taste again (tomato sauce almost always needs more salt than you initially think) and season before serving. 

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Cook's Notes

You can use regular tomato paste here, too, if that's what you have on hand. Personally, I'm partial to the richness that the sun-dried tomato paste adds to this simple sauce.

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Why You Should Care About Ingredient Transparency & Beauty "Shaming" - mindbodygreen.com

Well, in this episode of Clean Beauty School, I chat with Sabrina Noorani, founder of ClearForMe, a platform to increase ingredient transparency for brands and retailers. If you browse beauty products online, you’ve likely used CFM without even knowing it. Ever click on an ingredient and see a small box pop up that explains exactly what it is and its function? Well, you were likely on that very platform. 

Noorani actually didn’t have a beauty background at all—in fact the company was born from her frustrations as a consumer. “The biggest surprise to me was the fact that at the core, there is no standard for how ingredients are labeled. So something as simple as vitamin C, which is a great ingredient that helps with so many things, there are 35 different synonyms for vitamin C. Fragrance has 32 different synonyms, formaldehyde has 12, gluten 27, and even water has over 60 different ways that it could be labeled—and it's water. How can a consumer be expected to find the right products for themself and tailored to what they need?” says Noorani.

And according to Noorani, it’s not about “good” or “bad” ingredients—it’s about giving people the power to make decisions that are right for their skin and health needs. “We have to stop shaming people for using certain ingredients,” she says. “There’s so much guilt associated with doing the right thing and using the right products. We’re all too hard on ourselves, and we should cut each other some slack.”

For more thought-provoking conversations around ingredient transparency and regulation, tune in below.   

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Burger King's Newest Sandwich Taps Into Yet Another Beloved Ingredient - TheStreet

If you're looking for an experimental burger, look no further than Burger King.

Amid several years of falling sales and declining status among consumers, the Restaurant Brands International  (QSR) - Get Restaurant Brands International Inc Report-owned burger chain has been trying to breathe new life into the brand.

It has done so by releasing a series of burger that shock either by their sheer size (the four-patty Yeti Burger) or ingredients that combine the seemingly incompatible (burgers topped with everything from fried herring to Nutella).

While many come from the brand's international branches and are tailored for different flavor profiles, others are promotions that rely on shock, surprise or even disgust as a marketing push.

What's The Weirdness This Time?

The latest Burger King taps into the beloved mac-and-cheese to draw in eaters. 

Burger King Germany launched a line of sandwiches in which the meat is topped with a breaded macaroni and cheese patty and spicy chili sauce.

Coming in chicken, beef and plant-baed versions, the Macaroni & Cheese Lover sandwich is built as what would otherwise be a burger with bread, a patty, lettuce, tomato and onions. 

The biggest difference is the mac-and-cheese that is fried as a separate patty and meant to add another boost of carbohydrates to the concoction.

The sandwich is not a permanent menu addition but rather a limited-time promotion for the summer. 

It 

will be available at select Burger King locations across Germany but, sadly, not in the U.S.

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The burger chain's German branch has experimented with several unusual burger combinations in the last few months.

As part of a Mother's Day celebration, guests were invited to come up with burger toppings meant to mimic "the most popular pregnancy cravings for expectant mothers." 

While Americans minds often go to pickles and ice cream, Germans proposed everything from fried egg and banana to vanilla ice cream and olives.

The nine most popular combinations were dubbed "Pregnancy Whoppers" and sold at German Burger Kings for a short period of time.

When In Doubt, Go With Mac And Chesee

For fast-food chains, these types of products are less of a way to bring in sales as much as a way of a marketing promotion meant to draw attention to the brand. 

While most such promotions ultimately fizzle out, sometimes it works and helps certain products go viral on the internet. This happened with McDonald's  (MCD) - Get McDonald's Corporation Report Cilantro Ice Cream in China and KFC's Chicken and Donuts sandwich.

Even if many are calling it "gross," the internet attention gives it traction and gets people who are curious about it talking about the brand. 

Mac-and-cheese has followed its own trajectory as a fast food trend. Burger King first launched the Mac-And-Cheetos as part of a 2016 partnership with Frito-Lay. The product put macaroni into a larger version of the cheesy corn chip.

Even though it was only a limited-time promotion, the product proved popular and set off several years of chains putting mac-and-cheese on everything and everything. 

Yum! Brands  (YUM) - Get Yum! Brands, Inc. Report's Pizza Hut stuffed pizza crust with it while McDonald's Korea launched a chicken sandwich topped with cheesy macaroni.

"These are part of a long tradition of companies creating new, slightly outrageous, fast food and snack food combinations – more cheese, more meat, more layers, adding sauces, [or] Cheetos, for crunch and a pop of flavor," food historian Ashley Rose Young told BBC in 2019.

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Almond Ingredients Market is Expected to Witness Speedy Growth of USD 20.3 billion by 2027 : Fior Markets - Yahoo Finance

Fior Market Research LLP

Almond Ingredients Market By Application (Bakery & Confectionery, Milk Substitutes & Ice Cream, Snacks & Bars, Nut & Seed Butters, Cosmetics, RTE Cereals), By Type (Pieces, Flour, Whole, Milk, Paste, Extracts, Oil), Region, Global Industry Analysis, Market Size, Share, Growth, Trends, and Forecast to 2027

Newark, NJ, May 30, 2022 (GLOBE NEWSWIRE) -- As per the report published by Fior Markets, The global almond ingredients market is expected to grow from USD 9.2 billion in 2019 to USD 20.3 billion by 2027, at a CAGR of 10.4% during the forecast period 2020-2027. Europe holds the largest market share in the region, due to large-scale use of almond-based snacks, humungous demand for nutritious diets, concerns over the increasing rate of obesity in the population, and health benefits derived from the almond. The market in North America is also witnessing significant growth in the region, owing to the growing consumption of almond-based snacks and food. South and East Asia is also projecting a significant growth, due to increasing consumption of bakery and snacks food and growing per capita income.

Get Free Sample Copy: https://www.fiormarkets.com/report-detail/418029/request-sample

Some of the notable players in the market are TREEHOUSE ALMONDS, SAVENCIA SA, Blue Diamond Growers, Russell Stover Chocolates, LLC, The Wonderful Company LLC, BORGES AGRICULTURAL & INDUSTRIAL NUTS, Kanegrade Ltd., Sahale Snacks, Inc., Barry Callebaut, Olam International, Archer Daniels Midland Company, JOHN B. SANFILIPPO & SON, INC., Jonny Almond Nut Company, Helios Ingredients, The Hershey Company, Royal Nut Company, Bob’s Red Mill Natural Foods, Sanitarium, Döhler, and OLOMOMO Nut Company.

The application segment includes bakery & confectionery, milk substitutes & ice cream, snacks & bars, nut & seed butters, cosmetics, RTE cereals. The snacks and bars segment are expected to hold the largest market share, owing to their nutritional value, considered as a natural and healthy snack option. Based on type, the market is segmented into pieces, flour, whole, milk, paste, extracts, oil. The whole almond segment is expected to witness the largest share in the almond ingredient market, owing to their multifunctional attributes, increasing usage of almond as snacks, confectionery, and bakery.

The factors driving the almond ingredient market are rising demand for healthy snacks, advancement in technology, expansion and promotion of nut ingredient, and increasing preference for vegan and gluten-free diets. Nutritional benefits is also a factor driving the market. Factors restraining the market growth are increasing allergies due to almond, rapid change in trade policy, growing demand for almond is creating the demand-supply gasp, and high cost of almonds. Complexity in the supply chain of almond ingredients market poses a challenge in the market growth. Thus the market is expected to grow due to significant demand of almond ingredients in the market.

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About the report:

The global almond ingredients market is analysed on the basis of value (USD Billion). All the segments have been analyzed on global, regional and country basis. The study includes the analysis of more than 30 countries for each segment. The report offers in-depth analysis of driving factors, opportunities, restraints, and challenges for gaining the key insight of the market. The study includes porter’s five forces model, attractiveness analysis, raw material analysis, supply, demand analysis, competitor position grid analysis, distribution and marketing channels analysis.

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The report can be customized as per client requirements. For further queries, you can contact us on sales@fiormarkets.com or +1-201-465-4211. Our executives will be pleased to understand your requirements and offer you the best-suited reports.

About Fior Markets

Fior Markets is a futuristic market intelligence company, helping customers flourish their business strategies and make better decisions using actionable intelligence. With transparent information pool, we meet clients’ objectives, commitments on high standard and targeting possible prospects for SWOT analysis and market research reports. Fior Markets deploys a wide range of regional and global market intelligence research reports including industries like technology, pharmaceutical, consumer goods, food and beverages, chemicals, media, materials and many others.

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This Unexpected Ingredient Makes It Easy To Whip Up Spiced Lemonade - Tasting Table

According to Barbara Feiner, writing for Organic Authority (via Wonder How To), adding a teaspoon of Dijon mustard to a quarter cup of lemonade will give the classic summertime drink an unexpected kick. Note that it's Dijon mustard; Dijon is key.

Dijon mustard, as Foods Guy explains, is made from brown and black mustard seeds, which are spicier than the milder white and yellow mustard seeds that make up plain old yellow mustard. Spicier Dijon mustard lends your lemonade more flavor, and an unexpected twist. 

While mustard may seem like it should stay in your sandwich or on a hot dog, it is an unexpected and accessible household ingredient to make lemonade (and cocktails) a bit more interesting. As an added bonus, per Healthline, mustard offers health benefits like antioxidants and may even protect against certain cancers. So cheers to that, and bring on the mustard in your lemonade.

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This butter-soaked lobster roll has a decadent secret ingredient - Salon

These lobster rolls shine with sweet chunks of fresh lobster meat tossed in a mixture of celery, red onions, thyme, and mayonnaise. Split-top hot dog buns slathered with cannabis-infused butter adds a delicious twist to this summertime classic.

Related: How to start cooking with CBD (plus, recipes for infused pesto and dark chocolate truffles)

Suggested dosage: Approximately 52 milligrams of THC per recipe; serving; Approximately 13 milligrams THC per serving; 21% THC.

Recipe: Classic Lobster Rolls with Cannabis-Infused Butter 
By Jazmine Moore, Green Panther Chef 

Yields

4 servings

Prep Time

12 minutes

Cook Time

40  minutes, plus 2 hours of chilling

Ingredients

3 (11/4 pounds each) fresh live Maine lobsters (about 2 cups of meat)

1/2 cup finely diced celery

1/2 cup finely diced red onion

1/2 cup mayonnaise, homemade or store-bought

1/2 tablespoon fresh minced thyme

1/2 tablespoon fresh lemon juice

Salt and freshly ground black pepper

2 tablespoons cannabis-infused unsalted butter, melted, homemade or store-bought

4 New England–style split-top hot dog buns

Microgreens

Lemon wedges

Directions

1. Place a large bowl of ice water near your cooking area. Place a rimmed baking sheet near the ice-water bath.
2. To steam the lobsters: Fill a large stockpot with 2 inches of salted water. Bring to a boil. Using tongs, carefully lower the lobsters, one at a time, headfirst into the boiling water. Cover the pot and return the water to a boil, about 4 minutes. Steam until the outer shells of the lobsters turn bright red and an internal temperature of the lobster meat reaches 135°F, about 9 minutes.
3. Using tongs, carefully plunge the lobsters into the ice-water bath for about 2 minutes, replenishing the ice in the bowl of water as necessary. Transfer the chilled lobsters to the baking sheet. Repeat with the remaining lobsters.
4. Remove the meat from the lobsters and cut into ½-inch chunks. Pat the lobster meat dry with paper towels, then transfer to a medium bowl. Cover with plastic wrap and place in the refrigerator until the meat is very cold, about 2 hours.
5. In a separate large bowl, stir together the celery, red onions, mayonnaise, thyme, and lemon juice until well combined. Fold in the lobster meat. Adjust seasonings with salt and pepper.
6. To grill the buns: Preheat a skillet over medium-low heat. Brush the outside of each bun with the cannabis-infused butter and grill until golden brown, about 2 minutes on each side.
7. To assemble: Evenly divide the lobster meat mixture among the buns and top with microgreens, to taste. Serve with a lemon wedge, a bowl of chowder or chips and pickles on the side.

---

Cook's Notes

Variation: Serve the lobster meat mixture on 8 toasted mini potato rolls, such as Martin's, for the perfect-party appetizer.

Note: If you can't find microgreens, an alternative garnish is lining each bun with 1 to 2 lettuce leaves before adding the lobster salad.

Related

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Brain-based learning is the secret ingredient to leadership development - Smartbrief

(Image credit: Pexels image/SmartBrief illustration)

Leadership development approaches are constantly evolving —and one key emerging trend is the integration of neuroscience concepts into training programs. By leveraging the science of how the human brain learns, we can better advance future leaders toward desired outcomes.

Today’s leaders also have higher expectations from their development programs than ever before. Gone are the days when passive learning through a PowerPoint presentation was considered enough. Thanks to neuroscience research, it’s now possible to deliver outcome-based leadership development with truly impressive results—because it’s built around how our brains are wired.

What are neuroscience and brain-based learning concepts, and how can we harness its power to help our leaders? Here’s what you need to know.

How brain-based learning delivers more intuitive learning

Through the field of neuroscience, we now understand in far greater detail how we can retain new knowledge and apply it in real-life scenarios. Unless fresh learnings are effectively applied, we can’t demonstrate the behavioral changes that we’re seeking. Traditional leadership programs often bypass the crucial stage of teaching learners how to turn knowledge into application through practice.

That’s where brain-based learning concepts come in.

Neuroscience is the study of the biology behind thoughts, perceptions, emotions, motivations, decisions and actions. Understanding this correlation between the brain and behavior leads to successful habit-building in the workplace, because training is based on learning in a way that we intuitively understand and can more easily translate into action.

The benefits of brain-based learning vs. traditional training

When it comes to any kind of development, an ultimate objective is to see a positive change in behaviors.  Leadership development often involves in-person programs delivered through an aggregated session to attendees with a broad range of styles. But does this one-size-fits-all approach help leaders apply new knowledge to build their key competencies and modify their behavior consistently? Not usually.

While classroom-style learning has a role and serves a purpose, it often stops there if leaders aren’t given the opportunity to put their skills into practice. Supplementing traditional training with a neuroscience-based learning program allows us to match good intentions with genuine implementation, which is proven to produce results.

Embedding neuroscience concepts into leadership learning is like learning to swim with the current instead of against it. It’s the difference between expending maximum effort yet still struggling to stay in the same spot versus harnessing the power of the water to maximize your potential. Which would you choose?

Habit-building leads to better outcomes

By offering training in a way that we learn best, brain-based learning helps leaders to build effective habits.  We know more than ever before about how habits are formed and can facilitate the process of reflective repetition to create lasting success.

For example, an organization’s emerging leader program conducts an assessment to identify leadership strengths and development opportunities. After a traditional course on leadership skills, brain-based learning concepts are used to take the behaviors from the classroom back to the participants’ work life.

By practicing these new skills and behaviors regularly alongside a reflection on their learning, each participant masters their new, highly important skill set. This helps alleviate the age-old problem of classroom learning never leaving the classroom. In fact, brain-based leadership programs often feel so natural that learners often see measurable results quickly.

Embedding the concepts of neuroscience in digital coaching and development platforms like Vaya Group’s Vayability, makes it possible to create outcome-based programs where current and future leaders build effective, lifelong habits such as:

• Coaching, including empowering their teams and adapting to individual styles
• Communication skills, such as listening with empathy and collaborating inclusively
• Driving performance and managing priorities
• Handling change, including adaptability, agility and resilience
• Enterprise-wide thinking and leveraging a variety of data
• Self-management skills, self-awareness and emotional regulation

Best practices for taking the next step

Ready to start incorporating brain-based learning concepts into your leadership development programs? These tips will give you an idea of where to start:

Make it personal

The best experiences and the greatest impacts come when learners can personally relate to the training or development program. Capitalize on this by focusing on opportunities to help learners connect to their passions, whether that’s their colleagues, their customers or something else. Facilitate reflection that links back to what matters throughout the learning process, and you’ll maximize both knowledge retention and application.

Make it social

For best results, leverage programs and training formats that require connection and collaboration. Learning in a peer-based, community-oriented format has long been proven to enhance the application of gained knowledge. This can be as simple as asking your attendees to share their learnings with each other.

Make it easy

Align your training to your learners’ needs and meet them where they’re at. Make sure your training program is built from a base of brain-based learning concepts to leverage the processes that result in optimal learning. Facilitating reflective repetition will also help your leaders turn development goals into new habits over time.

The future of leadership is here

In addition to brain-based learning concepts, there are other exciting evolutions in the world of leadership development. For example, personalized learning, microlearning and gamification are just some of the other strategies that have recently emerged. With the right tools, leadership development can be easier, more fun, more sociable — and career-changing.

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Tiffany Hiscock is a senior consultant at Vaya Group. She is an expert in several leadership assessment and development techniques, with her passion being to help others realize their full potential and reach their longer-term aspirations. Hiscock’s combined love of people and science led her to play a key role in developing Vaya’s digital coaching and development platform, Vayability which leads to the development of successful leader habits across the leadership pipeline.

Hiscock earned her master’s in industrial/organizational psychology from Roosevelt University. She is a certified Everything DiSC Workplace Facilitator, advanced certified in Hogan Assessment, Brain-Based Conversation Skills-certified through Neuroleadership Institute, and is currently obtaining her certificate in the Foundations of Neuroleadership at Neuroleadership Institute.

If you liked this article, sign up for SmartBrief’s free email newsletters on leadership and business transformation, among SmartBrief’s more than 250 industry-focused newsletters.

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5-Ingredient Recipes That Are Better and Cheaper Than Takeout - Everyday Health

Like fried rice, lo mein is relatively high in processed carbohydrates and sodium and low in vitamins, minerals, and fiber, per the USDA. But in this quick homemade version, you can add as many veggies as you’d like, and scale back the sodium. Here, coleslaw mix makes for a quick and delicious veggie without any chopping at all! Plus the cabbage in the mix is a cruciferous veggie (like kale, broccoli, and cauliflower) which means that it’s packed with antioxidants in the form of polyphenols and may have anti-inflammatory effects in the body, according to past research.

Serves 4

Ingredients

• 8 oz dry lo mein noodles
• 1 tbsp extra-virgin olive oil
• 2 cups coleslaw mix
• 1 red bell peppers, sliced
• 2 cloves garlic, minced
• 2 tbsp less sodium soy sauce
• Optional ingredients for garnish: peanuts, scallions, lime wedges, sesame seeds

Directions

1. Bring a large pot of water to a boil. Cook lo mein noodles according to package directions. Drain thoroughly and rinse with cold water to stop cooking.
2. Meanwhile, place a large wok or deep skillet over medium-high heat. Add olive oil, coleslaw mix, bell pepper, and garlic and cook, stirring frequently, until vegetables are tender and coleslaw begins to brown, about 4 to 6 minutes.
3. Add noodles and soy sauce to the skillet and cook, stirring frequently, until noodles are heated through.

Nutrition per serving: 241 calories, 4g total fat (0.5g saturated fat), 6g protein, 44g carbohydrates, 1.1g fiber, 2.1g sugar (0.1g added sugar), 467mg sodium

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Padma Lakshmi Swears By This One Ingredient - Exclusive - Mashed

"A nice ingredient that I've been using a lot lately is pomegranate molasses," Lakshmi told Mashed, explaining that shoppers can find the item in Middle Eastern markets or on online sites. The "Top Chef" host particularly appreciates the sticky, sweetness of the molasses and recommends it paired with a particular cheese: "I even sometimes will drizzle it all over Boursin. It's beautiful. It's sticky and tiny, and then you have this crumbly creamy texture of the Boursin."

Thanks to its unique flavor profile, pomegranate molasses can pair well with savory or sweet items. Lakshmi has compared it to balsamic vinegar, and has also found ways to turn it into salad dressings.

Lakshmi said she discovered pomegranate molasses years ago. "I first fell in love with Persian cooking when I was young," she explained. "And then in doing 'Taste the Nation,' I had the opportunity to go and be with the community in Los Angeles, and I remembered how much I loved it."

While Lakshmi judged the Piglet cookbook prize, one of the finalists had also incorporated pomegranate molasses into a recipe, reminding Lakshmi how great the ingredient tasted. "She reminded me of how wonderful this ingredient is," she recalled. "I just love it."

Check out Lakshmi's collaboration with Maison Boursin and catch new episodes of "Top Chef" Thursdays on Bravo at 8:00 p.m. ET.

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The One Ingredient That Will Level Up Store-Bought Dip - Mashed

According to Claire Lower of Lifehacker, what your dip needs, be it store-bought or homemade, is a splash or two of fat, such as a splash of oil. This can be anything such as olive oil, pistachio oil, or even chili oil. The only requirement would be that they should be as high-quality as you can get, though any sort of oil will be perfectly fine.

The idea of using fats and oils in dip isn't too uncommon. In fact, you could even use certain types of grease to make dips. According to chef Gustavo Fernandez, bacon grease can be used to make a dip of its own (via Esquire). It involves frying bacon and then mixing the grease with brown sugar, butter, heavy cream, and cream cheese to make a cross between a sauce and a dip. This "bacon sauce" can be used over eggs, meats, and, of course, used as a dip for your chips.

While you certainly don't need us to tell you that moderation is recommended when adding bacon grease or oils to your dips, there's no harm in experimenting to get more flavor. If you're stuck thinking about what sort of dip you'd like to try this method on, maybe you can take the advice of 35% of people, who call a certain dip their favorite.  

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Above Food debuts gluten-free ingredient center - Food Business News

REGINA, SASK. — Above Food Corp. has opened a new gluten-free ingredient development, processing and packaging facility in Saskatoon, Sask.

Known as the Above Food Ingredient Centre, the new facility is expected to serve as “the heart” of the company’s future product innovations and gluten-free ingredient processing, Above Food said.

The center offers scaled technologies for cleaning, optical sorting, polishing, precision milling and custom blending, and delivers proprietary ingredient platforms to transform proteins into higher-value flours, fibers, starches and texturized ingredients, the company said.

Above Food said the center includes purpose-built high-capacity bulk handling of more than 100 million lbs per year, as well as high-velocity packaging capabilities for ingredient and consumer packaged goods customers.

“Our center is world-class, representing what we at Above Food envision as the future of food,” said Mike Marshall, president of Above Food Specialty Ingredients. “It bolsters our specialty ingredients capabilities and enables us to help customers accelerate ingredient innovation. This is a significant growth opportunity for Above Food to expand our customer reach and bring more value to all crops in regenerative agriculture rotations.”

Lionel Kambeitz, chief executive officer of Above Food, added, “Above Food continues to strengthen, grow and evolve our seed-to-fork model in visionary ways that are industry leading. The Above Food Ingredient Centre allows us to meet the needs of our growing customer base, while remaining true to our vertically integrated platform. Our Specialty Ingredients division is immediately bolstered by the opening of the center, allowing us to handle products, ingredients and packaging of all sizes.”

Founded in Canada by food production veterans Donato Sferra, Tyler West, Martin Williams and Mr. Kambeitz, Above Food has a complete chain of custody of plant proteins, enabled by scaled operations and infrastructure in primary agriculture and processing. It offers a range of plant-based meat, seafood and dairy alternatives under the consumer-facing Eat Up!, New Ocean and Culcherd brands. It also sells grains, seeds and legumes under the Farmer Direct Organic brand.

Earlier this month Above Food announced it had reached agreement to acquire Northern Quinoa Production Corp. (NorQuin), a vertically integrated producer of quinoa. The NorQuin acquisition came just a few months after Above Food unveiled plans to acquire Sonic Milling Systems, Ltd., a food technology company focused on developing processing techniques for plant-based ingredients and products.  

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6 Sneaky Ingredients in Your Food That Lead to Weight Gain, Say Dietitians — Eat This Not That - Eat This, Not That

No matter how hard we try, it's still difficult to find confidence when it comes to reading the nutrition label on certain foods. It's not our fault, however, because many manufacturing companies intentionally use misleading words or labeling tactics as a marketing technique.

If you're trying to lose weight or make changes to your health, these misleading food labels can feel discouraging. Especially because some of your favorite grocery items might contain sneaky ingredients that may ultimately contribute to weight gain if consumed on a regular basis.

To learn more about these sneaky ingredients, we talked with a few expert dietitians. Continue reading to learn more, and for more healthy eating tips check out 26 Worst Habits Slowing Your Metabolism.

Shutterstock

A common ingredient used as a sweetener is rice syrup, which many people may not know to look for in their food.

"While this does not sound like an ingredient of concern, it is essentially just sugar. Too much added sugar in the diet may contribute to weight gain, as it is a source of calories that don't help you to feel full or add anything to the diet," says Jinan Banna, PhD, RD and professor of nutrition.

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Lard, which is animal fat, can be found in many surprising foods, like refried beans or many popular packaged baked goods.6254a4d1642c605c54bf1cab17d50f1e

"This is a source of saturated fat. Not only is this high in calories, as fat is naturally high in calories, but the saturated fat in lard may be harmful if consumed in excess. Too much of this might lead you to consume calories in excess and also increase risk of some diet-related chronic conditions," says Banna.

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Sugar can come in many forms and is oftentimes not just called "sugar" on the nutrition label. This means it's important to know what you're looking for next time you're in the grocery store.

"Sugar is in everything! There are so many different names for sugar seen on ingredient labels like high fructose corn syrup, cane sugar, dextrose, fructose, sucrose, and many others. These are all quickly digested, which may promote a spike in your blood sugar. When foods containing these sugars are consumed frequently, they can lead to insulin resistance and obesity," says Kimberly Duffy, RDN, LD, CPT.

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Refined flours can be a sneak ingredient because they can be labeled with different names. If you know what to look for, you can better control which types of flour you consume!

"There are multiple names for refined flours like white flour, enriched flour, and wheat flour. The fiber is removed from these grains, which makes them quick and easy to digest. Just like sugars, they promote blood sugar spikes. Once those blood sugars drop, you are looking for the next pick me up in the form of food or drink. These foods don't provide satiety like full-fiber whole foods, and they tend to be more calorically dense, promoting weight gain," says Duffy.

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Hydrogenated oils can be difficult to spot on the nutrition label. To find them, you can check to see how much trans fats have been used, and you can look for hydrogenated oils in the ingredients list as well.

"Hydrogenated oils or trans fats are hidden in many foods even in small amounts. Some standard peanut butters contain extra hydrogenated oils to keep them from separating. These trans fats have been found to be more inflammatory in the body than saturated fats. It is important to read the ingredient labels and limit foods containing hydrogenated oils," says Duffy.

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At first glance, processed seed oils may not sound too bad. But they can contribute to certain health complications if consumed on a regular basis.

"This is another common ingredient in highly processed food. Processed seed oils like canola, sunflower, safflower, corn, and soybean oil can contribute to chronic inflammation if consumed on a regular basis. This is because of the way they are made and because they are high in omega 6 fatty acids, skewing our omega 6 to omega 3 ratio. Chronic inflammation can impact our hormones, leading to weight gain and chronic diseases like diabetes and heart disease," says Noelle Schleder, MS, RDN with Mochi Health.

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Above Food opens ingredient development center - BakingBusiness.com

REGINA, SASK. — Above Food Corp. has opened a new gluten-free ingredient development, processing and packaging facility in Saskatoon, Sask.

Known as the Above Food Ingredient Centre, the new facility is expected to serve as “the heart” of the company’s future product innovations and gluten-free ingredient processing, Above Food said.

The center offers scaled technologies for cleaning, optical sorting, polishing, precision milling and custom blending, and delivers proprietary ingredient platforms to transform proteins into higher-value flours, fibers, starches and texturized ingredients, the company said.

Above Food said the center includes purpose-built high-capacity bulk handling of more than 100 million lbs per year, as well as high-velocity packaging capabilities for ingredient and consumer packaged goods customers.

“Our center is world-class, representing what we at Above Food envision as the future of food,” said Mike Marshall, president of Above Food Specialty Ingredients. “It bolsters our specialty ingredients capabilities and enables us to help customers accelerate ingredient innovation. This is a significant growth opportunity for Above Food to expand our customer reach and bring more value to all crops in regenerative agriculture rotations.”

Lionel Kambeitz, chief executive officer of Above Food, added, “Above Food continues to strengthen, grow and evolve our seed-to-fork model in visionary ways that are industry leading. The Above Food Ingredient Centre allows us to meet the needs of our growing customer base, while remaining true to our vertically integrated platform. Our Specialty Ingredients division is immediately bolstered by the opening of the center, allowing us to handle products, ingredients and packaging of all sizes.”

Founded in Canada by food production veterans Donato Sferra, Tyler West, Martin Williams and Mr. Kambeitz, Above Food has a complete chain of custody of plant proteins, enabled by scaled operations and infrastructure in primary agriculture and processing. It offers a range of plant-based meat, seafood and dairy alternatives under the consumer-facing Eat Up!, New Ocean and Culcherd brands. It also sells grains, seeds and legumes under the Farmer Direct Organic brand.

Earlier this month Above Food announced it had reached agreement to acquire Northern Quinoa Production Corp. (NorQuin), a vertically integrated producer of quinoa. The NorQuin acquisition came just a few months after Above Food unveiled plans to acquire Sonic Milling Systems, Ltd., a food technology company focused on developing processing techniques for plant-based ingredients and products.  

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Postbiotic protein ingredient gets self-affirmed GRAS - Nutritional Outlook

Superbrewed Food Inc. (New Castle, DE) says it has gained self-affirmed Generally Recognized as Safe (GRAS) status for its proprietary postbiotic cultured protein. The company suggests it is the first company to get self-GRAS affirmation for a postbiotic protein produced using an anaerobic fermentation process.

“Superbrewed Food’s postbiotic cultured protein is an anaerobically fermented, whole-food protein made from microflora found in nature that convert plant starches into a nutrient-rich protein,” the company’s press release explains. “The ingredient is more than 80% protein by weight, among the highest protein concentration in a single microbe ever reported.”

In the press release, Bryan Tracy, the company’s CEO and cofounder, stated, “Our protein ingredient performs well in products ranging from alternative dairy to baked goods, due to its neutral taste, natural white color, excellent pH and temperature stability, and good emulsification properties.”

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Sibelius launches new beetroot ingredient UpBiet for brain, energy, and endurance support - Nutritional Outlook

Sibelius Natural Products (Oxford, England) has launched a new branded ingredient derived from beetroot called UpBiet. Made from beetroot juice crystals, the ingredient is designed to support endurance, cerebral blood flow, tiredness, and fatigue, the firm says.

As a source of nitrate, beetroot’s ability to improve blood flow benefits numerous physiological functions.

To create its ingredients, Sibelius applies its patented, proprietary Chronoscreen technology. Its other ingredients include Sibelius Sage, Sibelius LactoMato, Sibelius Chamomile, and Sibelius MyceliAid.

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Sibelius launches new beetroot ingredient UpBiet for brain, energy, and endurance support - Nutritional Outlook
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U.S. agency issues order to speed baby formula ingredient deliveries - Reuters

Crew members of an Air Force C-17 aircraft unload Nestle baby formula after its arrival from Ramstein Air Base in Germany, in Indianapolis, Indiana, U.S. May 22, 2022. Doug McSchooler/USA TODAY NETWORK via REUTERS

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WASHINGTON, May 23 (Reuters) - The U.S. Federal Motor Carrier Safety Administration (FMCSA) said late Monday it was issuing a national emergency declaration to waive hours-of-service requirements for commercial vehicle drivers transporting baby formula ingredients and packaging.

The order includes but is not limited to whey, casein, corn syrup and hydrolyzed protein, and containers and packaging for baby formula. A separate declaration first issued in March 2020 covering COVID-19 transportation issues has been repeatedly extended and already covers baby formula.

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Reporting by David Shepardson; Editing by Kim Coghill

Our Standards: The Thomson Reuters Trust Principles.

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TikTok Had No Idea That Funyuns Lack A Seemingly Obvious Ingredient - Mashed

If you think Funyuns were made with onions — you'd be wrong. Funyuns aren't so much "onion rings" as they are "onion-flavored rings." It's the same idea as "chocolate-flavored coating" or "cheese-flavored puffs." What Funyuns are made up of, in reality, is actually a cornmeal mix molded and baked into an onion ring shape, before being covered in an onion and salt powder (via How It's All Made). 

A TikTok from the Food Network went into detail about the Funyuns creation process, leaving some commentators shocked about the lack of onions in these onion ring snacks. "It's not even onion?? It's just corn meal and water??? Noooooooooooooooooooo," was the response of one commentator. One seemingly annoyed TikToker wrote, "So $2.89 for a small bag of corn meal and seasoning," while yet another stated, "Hold up. I thought these were made with some sort of onion. Lord."

It seems, however, that many of the commentators already know that Funyuns aren't made with real onions. They, instead, wrote about their fond childhood memories of eating Funyuns. Some did, however, make snide comments that Lay's was charging too much for Funyuns and air. 

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TikTok Had No Idea That Funyuns Lack A Seemingly Obvious Ingredient - Mashed
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