Geno launches ingredient for mental clarity and athletic performance - Nutraceutical Business Review

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Geno launches ingredient for mental clarity and athletic performance  Nutraceutical Business Review
Geno launches ingredient for mental clarity and athletic performance - Nutraceutical Business Review
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Nutrition Services Examining BSD Menus for Sesame Ingredients - bsd405.org

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In January 2023, the Food and Drug Administration (FDA) will begin requiring food manufacturers to list a ninth (9th) major food allergen, sesame, on their ingredient labels. Upon learning of this upcoming change, Bellevue School District’s Nutrition Services Department began examining our products and recipes for sesame ingredients. During this process they received notice that beginning this fall, our bread distributor, Franz, planned to add a small amount of sesame flour to the hamburger buns, hot dog buns, hoagie and dinner rolls — which are used by our school lunch program. Items such as sliced breads, bagels and English muffins are not affected. Please note that while Franz has been forthcoming in sharing this information, we do anticipate that other food manufacturers will also update their processes to comply with the new requirements. Expected changes include manufacturers updating their ingredient labels to identify the presence or possible presence of sesame (E.g., by stating “may contain sesame”).

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How Does BSD Mitigate Allergen Risks in Schools?

BSD Nutrition Services strives to ensure the safest possible environment for all students. It is not possible to eliminate all food allergens completely from the school meal program due to the volume of food sources that come into the schools. While we do our best to be mindful of common food allergens on our menus, there is always the potential for hidden ingredients, contamination of food through preparation, and for manufacturers to change their product ingredients without notice.

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Methods already in place for monitoring allergens and meal accommodations in BSD schools include:

My School Menu

Nutrition Services provides students and families with access to the ingredients in the foods that are served through a digital menu called “My School Menu.” The digital menu offers a tool to filter out menu items by a specific allergen. Although it is not yet required, our Nutrition Services team has already added seeds as an option within this tool. The “seeds” filter screens ingredient statements for the presence of sunflower and/or sesame seeds.

From the My School Menus webpage, select your student’s school and the menu you wish to view. Use the options at the right to select “Filter Allergens,” and then follow the instructions. For example, if seeds are selected, the digital menu will cross out all menu choices that have seeds as an ingredient. A review of the ingredient statement will clarify the presence of sesame or sunflower seeds.

Allergen Signage at Schools

The Nutrition Services Department will continue to post signs indicating allergens in specific menu items in our elementary schools.

Documentation and Notification of Special Dietary Needs and Accommodations

Our district nurses collect information about students who have food allergies each school year and share that information with Nutrition Services. Kitchen staff do their best not to serve students any foods that they may be allergic to. However, it is essential that families also work with their students to help them understand how to avoid the food(s) as well.

Special dietary accommodation requests are reserved for students with disabilities, such as a life-threatening food allergy whose needs cannot be met successfully using the menu and allergen tools that are provided.  For help requesting special dietary accommodations, contact Nutrition Services at nutrition@bsd405.org or 425-456-4507.

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Nutrition Services Examining BSD Menus for Sesame Ingredients - bsd405.org
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Geno Enters Functional Foods and Beverages Market With Breakthrough Ingredient, Avela - NOSH

SAN DIEGO, Calif.— Sustainability leader Geno announced its entry into the functional foods and beverages market with the launch of its new functional ingredient, Avela natural (R)-1,3-Butanediol. The novel, sugar-free ingredient, debuting at SupplySide West 2022 in Las Vegas, offers a fast, easy and accessible way to raise beta-hydroxybutyrate (BHB) ketone levels, the primary energy source made in the body during ketosis.

Studies have shown that ketone supplementation elevates BHB levels, providing a readily available energy source that can help boost mental clarity and athletic performance. Avela can help companies bring these benefits to a wider consumer audience by fueling everyday and high-performance activities anywhere — without the need for a highly restrictive diet and/or prolonged fasting. Made from plant sugars using Geno’s sustainable, proprietary fermentation process, the ingredient is a source of natural energy and can provide these benefits of ketosis on demand, supporting a variety of lifestyles.

“Geno’s safe and sustainable fermentation processes have revolutionized some of the largest industries in the world, and we’re excited to bring this leading-edge technology to the functional foods and beverages market,” said Damien Perriman, Geno’s senior vice president, Specialty Products. “As a longstanding sustainability leader, we are well-positioned to disrupt the keto industry in ways not possible until now.”

Avela is self-affirmed Generally Recognized as Safe (GRAS) and can be used to formulate a broad range of keto-friendly products across a variety of categories — including beverages, bars and gels — driving down costs and increasing its distribution potential and acceptance in retail outlets.

The functional ingredient can support in-demand label claims, including:

• Allergen-free (for common food allergens)
• Caffeine-free
• Gluten-free
• Plant-based
• Salt-free
• Sugar-free
• Vegan and vegetarian

Avela is clinically demonstrated to rapidly raise BHB levels safely and effectively after ingestion and provide more fuel than the same amount of carbohydrates alone. As pure (R)-1,3-Butanediol, the ingredient is metabolized to form (D)-BHB, the same ketone that’s naturally produced during ketosis. After ingestion, Avela rapidly elevates BHB levels, providing a clean, sugar-free ketogenic energy source for use by muscles and the brain.

“There’s a growing awareness about the benefits of ketones,” said Terry Kitagawa, Ph.D., Geno’s nutrition product development manager. “And Geno is helping companies answer rising consumer demand for keto products across the globe —safely and sustainably.”

About Geno

Geno is harnessing biology to remake everyday products and materials built by and for the planet. In response to the urgent climate crisis, Geno is developing and scaling sustainable materials derived from plant- or waste-based feedstocks instead of fossil fuels. Geno’s technology, built over the last 20 years, now drives materials and ingredients in applications ranging from cosmetics, carpets, and functional foods and beverages to home cleaners, apparel and more.

Over the last year, Geno has executed high-impact deals to accelerate the global commercialization of sustainable materials, including a collaboration with lululemon to bring plant-based materials into lululemon’s products; and with Asahi Kasei for plant-based nylon-6-6; and Geno has achieved production milestones with partners Aquafil for scaling plant-based nylon and with Covestro for plant-based HMD used in sustainable coatings.

For More Information:
https://www.genomatica.com/

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Geno Enters Functional Foods and Beverages Market With Breakthrough Ingredient, Avela - NOSH
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Bakers in the Know Are Stocking Up on This Ingredient - The Wall Street Journal

VERY RARELY, you come across a perfect recipe: one you love, that comes out perfectly every time. For me, that recipe is a lemon-vanilla poundcake. It could not, I thought, be improved. Until suddenly, it was.

The upgrade from Grade A to ethereal came with the swap of one ingredient: ground vanilla. I confess, I had never heard of it; I mostly bake with vanilla extract or, if I have one, a fresh vanilla bean. To produce ground vanilla, the beans are dried to remove the moisture that gives them their flexible, bendy texture, then ground into a fine powder. This vanilla variant delivers the intensity of the bean plus the convenience of extract.

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Bakers in the Know Are Stocking Up on This Ingredient - The Wall Street Journal
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Geno Enters Functional Foods and Beverages Market With New, Breakthrough Ingredient - PR Newswire

Next-level, functional ingredient helps companies meet increasing consumer demand for keto products

SAN DIEGO, Nov. 2, 2022 /PRNewswire/ -- Today, sustainability leader Geno announced its entry into the functional foods and beverages market with the launch of its new functional ingredient, Avela™ natural (R)-1,3-Butanediol. The novel, sugar-free ingredient, debuting at SupplySide West 2022 in Las Vegas, offers a fast, easy and accessible way to raise beta-hydroxybutyrate (BHB) ketone levels, the primary energy source made in the body during ketosis.

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Avela Bottle_Bar_Runner

Avela logo

Studies have shown that ketone supplementation elevates BHB levels, providing a readily available energy source that can help boost mental clarity and athletic performance. Avela can help companies bring these benefits to a wider consumer audience by fueling everyday and high-performance activities anywhere — without the need for a highly restrictive diet and/or prolonged fasting. Made from plant sugars using Geno's sustainable, proprietary fermentation process, the ingredient is a source of natural energy and can provide these benefits of ketosis on demand, supporting a variety of lifestyles.

"Geno's safe and sustainable fermentation processes have revolutionized some of the largest industries in the world, and we're excited to bring this leading-edge technology to the functional foods and beverages market," said Damien Perriman, Geno's senior vice president, Specialty Products. "As a longstanding sustainability leader, we are well-positioned to disrupt the keto industry in ways not possible until now."

Avela is self-affirmed Generally Recognized as Safe (GRAS) and can be used to formulate a broad range of keto-friendly products across a variety of categories — including beverages, bars and gels — driving down costs and increasing its distribution potential and acceptance in retail outlets.

The functional ingredient can support in-demand label claims, including:

• Allergen-free (for common food allergens) 
• Caffeine-free 
• Gluten-free 
• Plant-based
• Salt-free
• Sugar-free
• Vegan and vegetarian 

Avela is clinically demonstrated to rapidly raise BHB levels safely and effectively after ingestion and provide more fuel than the same amount of carbohydrates alone. As pure (R)-1,3-Butanediol, the ingredient is metabolized to form (D)-BHB, the same ketone that's naturally produced during ketosis. After ingestion, Avela rapidly elevates BHB levels, providing a clean, sugar-free ketogenic energy source for use by muscles and the brain.

"There's a growing awareness about the benefits of ketones," said Terry Kitagawa, Ph.D., Geno's nutrition product development manager. "And Geno is helping companies answer rising consumer demand for keto products across the globe —safely and sustainably."

To learn more about Avela, to request a product sample or to learn how early adopters are using Avela to differentiate their products and support label claims, contact Geno at [email protected] and visit avelaup.com. To learn more about Avela at SupplySide West 2022, visit booth 1877.

About Geno
Geno is harnessing biology to remake everyday products and materials built by and for the planet. In response to the urgent climate crisis, Geno is developing and scaling sustainable materials derived from plant- or waste-based feedstocks instead of fossil fuels. Geno's technology, built over the last 20 years, now drives materials and ingredients in applications ranging from cosmetics, carpets, and functional foods and beverages to home cleaners, apparel and more.

Over the last year, Geno has executed high-impact deals to accelerate the global commercialization of sustainable materials, including a collaboration with lululemon to bring plant-based materials into lululemon's products; and with Asahi Kasei for plant-based nylon-6-6; and Geno has achieved production milestones with partners Aquafil for scaling plant-based nylon and with Covestro for plant-based HMD used in sustainable coatings. To learn more, visit genomatica.com.

SOURCE Geno

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Geno Enters Functional Foods and Beverages Market With New, Breakthrough Ingredient - PR Newswire
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Arla Foods Ingredients develops whey-based protein ingredient for kombucha - FoodNavigator.com

The Dangerous Ingredient Victorian Bakers Sometimes Added To Bread - Tasting Table

John Snow suggested that bread, the staple of the Victorian diet, might be to blame for rickets in particular. An average Victorian family of six consumed 55 pounds of bread a week. A middle-class family would spend more than half their income on food, writes English Historical Fiction Authors. Bread was so important that the minimum wage was determined by the cost of bread, according to The Victorian Web. Communal village bakeries had been common for centuries and in crowded London, most middle-class Victorian homes did not have room to accommodate baking on that level, explains the Daily Mail. White flour was demanded from all but the poor, so bakeries started making two types of bread — a household loaf with cheap-quality flour and a higher-quality loaf for people of status like doctors and clergy — both as white as they could get them.

Mechanical milling and grinding was a recent invention, making flour quickly accessible. With the price of wheat at an all-time low, the middle class was demanding bread, explains historian Rachel Laudan. Milling was able to remove wheat germ, leaving flour whiter than ever before. A loaf of white bread was considered light, airy, and most importantly pure. Most assumed that the puffy, white bread they were purchasing was made of the finest and purest ingredients.

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The Dangerous Ingredient Victorian Bakers Sometimes Added To Bread - Tasting Table
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