Soy in Women’s Heath Week

Did you know May 13-19 is National Women’s Health Week? National Women’s Health Week is a weeklong health observance coordinated by the U.S. Department of Health and Human Services’ Office on Women’s Health. It brings together communities, businesses, government, health organizations, and other groups in an effort to promote women’s health. For more information please visit: http://www.womenshealth.gov/whw/

Check out this awesome article on the role of soy protein in women’s health from Soyfoods Association of North America (SANA):

1. Soyfoods boost the heart health of women
2. Soyfoods help women achieve a healthy weight
3. Soyfoods are safe for women at risk for breast cancer

The Power of Pea

To create a pea protein isolate, Cosucra starts with yellow peas, (Pisum Sativum), commonly known as split peas. The fresh peas have an initial protein content of 6% and concentrated to around 88% protein content during processing. The peas are dehulled, ground and sieved with the majority of the starches and fibers removed through a special extraction and purification process which leaves an almost pure protein isolate. The manufacturing process doesn’t require complicated extraction methods and avoids the use of chemical solvents.
Pea protein delivers large amounts of the necessary branched amino acids:
Isoleucine, valine, arginine and lysine. It’s actually higher in glutamine content than whey or egg proteins and higher in the branched amino acids than soy protein.
Pea protein is also highly digestible, with a 98% digestion rating. The high digestion rate means that the nutrients are transmitted more rapidly through the bloodstream and utilized more quickly by the muscles. In addition the pea protein works effectively to regulate the appetite and helps sustain satiety for longer periods of time.
Their use in meal replacements, nutritional beverages and dietetic foods products would be excellent applications for pea protein. Other applications that we’ve seen the pea protein used in includes, pastas, non-dairy foods like cheese and bakery products like bread.
Pea protein powder is also hypoallergenic, 100% gluten free and non-GMO and makes pea protein one of the most cleanly produced, easily digested and natural proteins available.

What is Kokumi???

Dr. Steven Witherly
“Food Pleasure”

Special thank you to NCIFT Supplier’s Night committee for a great speaker presentation at supplier’s night last week. Dr. Steven Witherly presented, “Food Pleasure” about what drives our preferences and the physiological functions behind how and what we eat.

While quite entertaining, my favorite part of the presentation was a discussion of the many more than five taste sensations in the human body. We sense more than just sour, sweet, salty, bitter and umami. And we have these receptors in our gut too – 23 in all! So, my question for you is what my question to the industry has been for some time, what is kokumi? As a sales person of sweet, salty and umami ingredients, I just don’t get it. How can something be more umami than umami?

Kokumi is the feeling of completeness when something is in your mouth and going down the esophagus. You feel you have everything you need – for a fleeting moment, until you need another bite. It can be called “heartiness” or “mouthfullness” sort of like the feel good moment when your child gives you a homemade mother’s day card and for that moment you only have total happiness and pride. Well kokumi is that completeness or fullness – where nothing else fits for that moment in time except fulfillment from a food.

NCIFT Supplier’s Night 2012

Congratulations to the planning committee for a successful NCIFT Supplier’s Night! With over 200 exhibitors, the show was crowded and the aisles were packed. SPI Group was proud to be one of the 31 suppliers who sponsored the Happy Hour!

We enjoyed talking to new and old friends and customers! So many people stopped by see and hear about SPI Group’s newest ingredients that are innovative and natural to meet formulating challenges for shelf life extension, salt replacement and improved functionality in food products; including:

• natural plant and vegetable extracts for reduction of spoilage organisms
• NuTek patented salt replacer in all food products
• Soy Protein
• Fiber

to meet nutritional and costing challenges and make health claims in all types of food and supplement products. Contact us for more information.

Be sure to look for the announcement of the upcoming NCIFT New Professionals group, starting in fall of 2012.

See everyone in Las Vegas at IFT Annual Meeting and Food Expo!

NCIFT Golf Tournament 2012 – Poppy Ridge Golf Course, Livermore

Tim Ogles, Kathy Kennedy and Russ Nishikawa had a great time at the annual NCIFT golf tournament with their friends and customers, including from left to right, Steve Bustamante,Frank Martinez and Danny Giosa from Valley Lahvosh (Fresno,CA) and Allison Vallerga (second from right) of Armanino Foods of Distinction (Hayward, CA). A terrific day under ideal conditions with the Valley Lahvosh team coming in second with a team score of 13 under par 59 and Tim Ogles winning the pot of gold for the shot closest to the hole!