Before you begin your skincare routine, start with this polyglutamic acid and red algae formulated essence. The combination of the two gently exfoliates dead, pore-clogging cells while hydrating the skin, creating an ideal canvas for the rest of your products.
In my imagination, I am the kind of person who grows things and picks things and takes long walks in the woods. In reality, I am the kind of person who runs out of things and waits on long lines at the supermarket.
That does not stop me, however, from appreciating the leisurely pleasures of Mikkel Karstad's sumptuous "Nordic Family Kitchen: Seasonal Home Cooking."
Karstad, a chef, former culinary advisor to the legendary Noma team and father of four, knows that not all of us can raise our own chickens or have easy access to sea buckthorn. But in his book, he shows a path for working with what you've got, locally, seasonally and simply. "I hope that the book can inspire," he says during a recent chat from his home in Denmark, "because I know it's not possible for everybody to go to the forest or to the beach every weekend, but to maybe sometimes don't just go to the supermarket, and try and go to your local farmer's market."
That titular word "family" is a big component of his philosophy. "I wanted to make it a book to show that in your everyday life, you can cook something really simple with your kids and with your children," he says. "And then in the weekend, you can actually maybe spend some more time on doing that." I know that even in my most frantic moments, my happiest memories tend to be, like Mikkel, puttering around in the kitchen making fresh pasta with my family. And cakes.
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Reading the book, I was immediately drawn to Karstad's rustic rhubarb marzipan cake. Sugary, almondy marzipan is, in my opinion, a genius ingredient that deserves so much more appreciation than its weird cake topper reputation has given it. Because we are a long way from rhubarb season, "That recipe you can use that all year round," says Karstad. "Just change the fruit in it with something there's in season. I would do that with apples now."
I've made the "Nordic Family Kitchen" recipe on random a weeknight and can attest that it is absurdly easy and outrageously chic, a dessert that pairs beautifully with short days and sweater weather. It's also the sort of addictive delight that just quietly disappears, slice by slice, from your fridge as the other members of your household keeping cutting off slices to snack on.
But if you want to lower the effort bar even further, Baking for Happiness has a marzipan cake you can throw together with just two ingredients and all of three minutes in a blender. While it's not as rich as Karstad's version (no butter), it is extremely good and happens to be gluten-free. Add some cut up apples, and blammo, you've got a Scandinavian autumn on a plate, in zero time.
***
Fall apple and almond cake
Inspired by Nordic Family Kitchen and Baking for Happiness
Makes 8 portions
Ingredients:
Directions:
Serve with a dusting of confectioner's sugar or a big dollop of mascarpone.
More Quick and Dirty:
In an attempt to find alternatives to antibiotics and zinc oxide in diets for piglets post-weaning, a new study at Ghent University in Belgium will zoom in on the use of kefir as feed ingredient. For the new project, farms and veterinary practitioners are still welcomed.
Kefir is a fermented milk product, originating from the North Caucasus. It is an acid fermented milk product containing numerous probiotic bacteria that has been shown to protect against enteric viral and bacterial pathogens, stimulate both the innate and the adaptive immunity, as well as providing a continued liquid feed to which the gut of piglets is enzymatically adapted.
Kefir, a fermented milk product, poured in a glass for human consumption. It may also be a useful additive to diets for weaned piglets. - Photo: Shutterstock
Ghent University in Belgium is a well-known knowledge institute for antibiotic reduction worldwide. The university’s professor Jeroen Dewulf together with Dr Anna-Catharina Berge, of Berge Veterinary Consulting, therefore embraced the opportunity to test kefir as a multifunctional feed additive to reduce post-weaning diarrhoea. The potential to use it, however, has not been fully evaluated and used in pig production, they said.
The upcoming small pilot study will be carried out by master thesis student Maria Vermeulen and aims to evaluate whether supplementing post-weaning piglets’ feed with kefir could reduce diarrhoea occurrence as well as severity in piglets after weaning, and thereby reduce prophylactic and metaphylactic antimicrobial use for this indication. Diarrhoea is the primary outcome and secondary outcomes are average daily gain, feed conversion, antimicrobial use, zinc oxide use, and other variables suitable for evaluation based upon the farm records.
For the study, a commercial raw cow milk kefir will be used, which is produced by the Raw Milk Company, based in De Lutte, the Netherlands. The kefir will be provided as an additional liquid feed in separate liquid feed troughs (such as turkey hoppers) for the piglets in the first 2 weeks post-weaning. The kefir will then be diluted 1 to 4 with water.
The study will take place at commercial pig farms. In a farm using milk replacers for weaners, the control groups will be provided milk replacer, otherwise water will be provided in the liquid feed troughs. The treatment and control will be assigned to batches of piglets weaned into the same weaner pen. Every group weaned will receive either kefir or control. There will be an equal amount of pens assigned to the treatment and control groups.
This study will be used to further investigate if on-farm fermented kefir can be used to reduce post-weaning disease challenges in piglets. The study will not alter any current management and treatment strategies on farm apart from the additional kefir feed.
The study would still be welcoming both farms and veterinary practitioners who would be willing to participate in the trial. They can do so by contacting cat@bergevetconsulting.com.
Ashland (Wilmington, DE) launched its latest soy-free GPM nutrients and two new additions to its N-dur xr technology line during the SupplySide West 2021.
Soy-free GPM nutrients are bound to a food source to increase their bioavailability. The gluten-free, non-GMO, Kosher-certified nutrients are part of a whole-food matrix, gentle on the stomach, and made with a patented process. To address eye strain from excessive screen time, Ashland launched soy-free GPM lutein for companies formulating eye health supplements.
“We know that consumers are concerned about allergens, so our soy-free GPM nutrients will have a strong appeal,” said Maxine Weber, global nutraceuticals marketing director, Ashland, in a press release. “In addition, the soy-free GPM nutrients are either USDA Organic or Made with Organic Ingredients, for customers and consumers who are concerned about organic sourcing.”
The company also launched N-dur xr™ caffeine, which extends the release of caffeine for up to six hours, reducing negative side effects such as jitters, stomach upset, or headaches, making it a good fit for the sports-nutrition or e-gaming consumer; and N-dur xr™ melatonin, which also extends the release of melatonin for up to six hours, for sleep products. N-dur xr technology is an ideal solution for extended release in powdered drink products.
Additionally, Ashland introduced Klucel Nutra modified cellulose tablet binders which can help formulators overcome breakage, etc. “With the addition of as little as 1-2%, Klucel Nutra U, you can achieve excellent tablet hardness and low friability,” said Deneen Law, global pharmaceutical marketing director, Ashland, in a press release. “This greatly reduces tablet chipping during the manufacturing process, and also tablet damage during shipping.”
And lastly, Ashland introduced Aquarius titanium dioxide-free coating system for use in nutraceuticals with excellent opacity and good color brightness. The line includes white, color, and clear coating options.
The study, which was the work of authors based in the US and Brazil, was presented as a poster at a recent meeting of the International Society of Sports Nutrition. The manuscript is under review for formal publication.
PEAK ATP has been researched for years in various settings. According to Dr Ralf Jaeger, PhD, MBA, one of the study’s coauthors, this is the only the second study to validate the ingredient’s acute effects, which were significant.
The study was set up as a three arm, randomized, placebo-controlled trial designed to test 400 mg, 200 mg and 100 mg dosages of the ingredient. The researchers recruited 20 active young men for the study, who lifted weights after each of the acute PEAK ATP administrations. There was a one week washout period between arms.
The results found a significant effect of acute administration at the 400 mg dose. Participants lifted about 13% more weight in the single repetitions meant to test peak power and completed about 7% more repetitions in the portion of the test designed to test the ingredient’s effects on muscular endurance.
Dr Jaeger said that while the 400 mg acute dose results are significant, the study also has implications for chronic use of the ingredient. At the lower doses the subjects felt better during the peak strength and muscular endurance tests, which could translate into a long term benefit.
“When it comes to athletic performance, the acute dose needed is 400 mg. However, even as little as 100 mg showed an effect on how exerted athletes feel during workouts. This could translate into meaningful benefits on strength, power and muscle mass during a chronic training program, as it indicates that athletes can work out harder and more frequently, and consequently could see faster training adaptations,” Dr Jaeger told NutraIngredients-USA.
Additional funds will be used to expand Ingredient Optimized's technology, which currently allows products to see up to 24x more essential amino acid absorption compared to unaltered sources
NEW YORK, Nov. 3, 2021 /PRNewswire/ -- Ingredient Optimized (io), a patent-pending biotechnology company dedicated to improving the taste and quality of protein powder, announced today that it has raised a Series A financing round led by Continental Grain. This investment follows several years of clinical research and development, including 10 human clinical trials that further validate io's technology as being able to improve health outcomes through superior protein absorption by the body. This financing will help io drive awareness around the importance of protein absorption and bring its technology and products to consumers at scale. Brian Loeb of Continental Grain will be taking a board seat at io. SOSV is also an additional investor in this round, with William Hood & Company serving as an advisor to the round.
The current global wellness market is estimated at $1.5 trillion and, while a focus on nutrition has always existed in the wellness sector, consumers are increasingly demanding that their food not only taste good but also help them to accomplish their wellness goals. Beyond that, the COVID-19 pandemic illuminated and propagated the systemic link between food, health, and wellness, driving consumers to closely research the quality of products they're ingesting. Due to these external factors, structural changes have been occurring within the protein space, but a gap still exists in true innovations surrounding protein quality and absorption, with many protein sources falling short of the nutritional value that consumers are led to believe they contain. In the increasingly crowded wellness space, io's technology is uniquely positioned to deliver optimal nutrition and maximum physical results while providing a great taste.
"As consumers become more educated about their nutrition, marketing gimmicks will simply no longer be a viable option for brands and retailers. Where others fall flat, io is primed to deliver an optimized protein product that bodies can process and use more effectively," said Chris Flynn Rozanski, Co-founder and CEO of Ingredient Optimized. "We're committed to building a better, healthier future and, with the support of Continental Grain, our focus now is to tell our story and support our brand partners who are committed to real, science-backed innovation in nutrition."
At its most basic, the human body is an advanced processing machine that requires premium ingredients to function at an optimal level. Even high quality protein supplements – like whey isolate – suffer from a significant lack of absorption in the body due to its complex structure, leading to wasted dollars and lost effort. io's patent pending process optimizes its structure by using focused energy to alter the protein's conformation and structure. In a revolutionary way, the io process makes it more soluble and digestible, yielding 123% increased bioavailability and a 46% reduction in stomach discomfort, allowing bodies to use the protein more efficiently.
"Our investments focus heavily on cutting edge food technology such as, Impossible, Memphis Meats, and Modern Meadow," said Brian Loeb, Co-Head, Conti Ventures at Continental Grain. "Ingredient Optimized's devotion to bringing scientific and clinically-backed technological solutions to its platform made it a natural fit for our expanding portfolio. The tech platform's potential to disrupt numerous categories – from sports nutrition and food and beverage to clinical nutrition and animal feed – is palpable and we're excited to see what they do next."
io is a technologically improved protein ingredient, made without hydrolysis, creating higher quality ingredients and better-tasting protein. The alternative process of hydrolysis is long used but still a relatively unproven method, falling far short of what consumers expect. Additionally, the by-product of the hydrolysis process results in an acidic taste, often leading to added artificial sweeteners or sugar substitutes which have been linked to negative health results. More than 20 products featuring io's ingredients – including powders, drinks, and snacks – are currently available nationwide in retailers including Amazon, Walmart, GNC, The Vitamin Shoppe, and more.
About Ingredient Optimized:
Ingredient Optimized is a biotechnology company focused on improving the quality of protein and overall nutrition through their Ingredient Optimized technology. When their io isolate is a component ingredient, protein products are able to deliver superior protein absorption by the body, reduced stomach discomfort, and improved taste. Backed by scientific research and clinical trials, the io technology is able to improve health outcomes for the protein-deficient elderly and bodybuilders alike.
Follow Ingredient Optimized on Twitter, Instagram, and Facebook.
Media Contact:
BAM for Ingredient Optimized
io@bamtheagency.com
View original content to download multimedia:https://www.prnewswire.com/news-releases/ingredient-optimized-announces-series-a-fundraise-to-invoke-a-movement-in-the-nutrition-industry-with-biotechnology-backed-protein-301414842.html
SOURCE Ingredient Optimized
NEW YORK, Nov. 3, 2021 /PRNewswire/ -- Ingredient Optimized (io), a patent-pending biotechnology company dedicated to improving the taste and quality of protein powder, announced today that it has raised a Series A financing round led by Continental Grain. This investment follows several years of clinical research and development, including 10 human clinical trials that further validate io's technology as being able to improve health outcomes through superior protein absorption by the body. This financing will help io drive awareness around the importance of protein absorption and bring its technology and products to consumers at scale. Brian Loeb of Continental Grain will be taking a board seat at io. SOSV is also an additional investor in this round, with William Hood & Company serving as an advisor to the round.
The current global wellness market is estimated at $1.5 trillion and, while a focus on nutrition has always existed in the wellness sector, consumers are increasingly demanding that their food not only taste good but also help them to accomplish their wellness goals. Beyond that, the COVID-19 pandemic illuminated and propagated the systemic link between food, health, and wellness, driving consumers to closely research the quality of products they're ingesting. Due to these external factors, structural changes have been occurring within the protein space, but a gap still exists in true innovations surrounding protein quality and absorption, with many protein sources falling short of the nutritional value that consumers are led to believe they contain. In the increasingly crowded wellness space, io's technology is uniquely positioned to deliver optimal nutrition and maximum physical results while providing a great taste.
"As consumers become more educated about their nutrition, marketing gimmicks will simply no longer be a viable option for brands and retailers. Where others fall flat, io is primed to deliver an optimized protein product that bodies can process and use more effectively," said Chris Flynn Rozanski, Co-founder and CEO of Ingredient Optimized. "We're committed to building a better, healthier future and, with the support of Continental Grain, our focus now is to tell our story and support our brand partners who are committed to real, science-backed innovation in nutrition."
At its most basic, the human body is an advanced processing machine that requires premium ingredients to function at an optimal level. Even high quality protein supplements – like whey isolate – suffer from a significant lack of absorption in the body due to its complex structure, leading to wasted dollars and lost effort. io's patent pending process optimizes its structure by using focused energy to alter the protein's conformation and structure. In a revolutionary way, the io process makes it more soluble and digestible, yielding 123% increased bioavailability and a 46% reduction in stomach discomfort, allowing bodies to use the protein more efficiently.
"Our investments focus heavily on cutting edge food technology such as, Impossible, Memphis Meats, and Modern Meadow," said Brian Loeb, Co-Head, Conti Ventures at Continental Grain. "Ingredient Optimized's devotion to bringing scientific and clinically-backed technological solutions to its platform made it a natural fit for our expanding portfolio. The tech platform's potential to disrupt numerous categories – from sports nutrition and food and beverage to clinical nutrition and animal feed – is palpable and we're excited to see what they do next."
io is a technologically improved protein ingredient, made without hydrolysis, creating higher quality ingredients and better-tasting protein. The alternative process of hydrolysis is long used but still a relatively unproven method, falling far short of what consumers expect. Additionally, the by-product of the hydrolysis process results in an acidic taste, often leading to added artificial sweeteners or sugar substitutes which have been linked to negative health results. More than 20 products featuring io's ingredients – including powders, drinks, and snacks – are currently available nationwide in retailers including Amazon, Walmart, GNC, The Vitamin Shoppe, and more.
About Ingredient Optimized:
Ingredient Optimized is a biotechnology company focused on improving the quality of protein and overall nutrition through their Ingredient Optimized technology. When their io isolate is a component ingredient, protein products are able to deliver superior protein absorption by the body, reduced stomach discomfort, and improved taste. Backed by scientific research and clinical trials, the io technology is able to improve health outcomes for the protein-deficient elderly and bodybuilders alike.
Follow Ingredient Optimized on Twitter, Instagram, and Facebook.
Media Contact:
BAM for Ingredient Optimized
[email protected]
SOURCE Ingredient Optimized
You don’t need a ton of obscure ingredients to cook up a delicious meal. That’s the crux of chef and restauranteur Jamie Oliver ’s new cook...
