Addendum to Osteoporosis Month Post Blog – PROTEIN IS STILL KING!!

Because muscle mass can be improved with protein, and because bone strength can improve with muscle mass, low fat, low carb diets that are high in protein can improve bone strength. See this excerpt from the April issue of Food Technology, Nutraceuticals – Managing Muscle and Bone Mass:
“Protein. According to the U.S. Dept. of Agriculture’s Calcium and Bone Metabolism Laboratory, “bone mineral density may actually benefit from high-protein diets” if “the diet also meet[s] the recommended dietary allowance of calcium and vitamin D.” USDEC cites a study that indicated that low-protein diets may decrease intestinal calcium absorption and are associated with reduced bone mass in most observational studies (Kerstetter et al., 2003). Another study published online in the Journal of Clinical Endocrinology and Metabolism showed that consuming a calorie-controlled diet lower in carbohydrates and higher in protein primarily from dairy foods combined with daily exercise had a significantly positive impact on bone health in overweight individuals as well as obese young women. The researchers observed that bone health improvements were particularly evident because of the high density of bone-supporting nutrients such as vitamin D, dairy-based protein, and calcium (Rattue, 2011). USDEC also stressed the importance of consuming recommended amounts of dairy foods for bone health. Milk provides a number of nutrients important for bone development and maintenance, including calcium, vitamin D, vitamin B-12, potassium, phosphorus, magnesium, and zinc.”

Contact your SPI Group sales person to attend Solae’s free Webinars being offered in the science behind the awesome nutrition of soy protein. Current topics being presented:
Future Growth Opportunities in Weight Management
The Sports Nutrition Webinar Series: Trends, Science & Opportunities

NCIFT New Professionals Brewery Tour

What questions are you thinking about when you drink beer? Are you wondering where the beer came from? When it was made? And what community do you support by buying the beer? These are the questions that the staff at Linden Street Brewery are focusing on as they brew their craft brews.

The NCIFT young professionals thank Adam and the staff at Linden Street Brewery in Oakland for hosting our recent event!
I loved the location as soon as I drove up – historic 1890’s brick warehouse in the Port of Oakland! The architecture, the original wooden floors – Gorgeous! We had a lovely tour from Andrew Ritter, head brewer at Linden Street. He told us about the rich brewing history in Oakland, and about how their beers are brewed in tribute to styles and brewing methods that originated in the Bay Area during the Gold Rush days.
Andrew was knowledgeable and passionate about his product and his job – very inspiring *and* he answered all of our food science / food technologist –type questions.

We enjoyed samples of all their beers, but the Black lager was my favorite. With a wood fired pizza truck on site, the evening was almost perfect. Pizza and beer, great combination! We were happy to have attendees from a variety of local food companies, and are always welcoming to new professionals who come to an event for the first time! Contact me for more details about the new professionals.

Osteoporosis Month – In Memory of Ruth Ogles

My grandma turned 100 last October, and we celebrated with a big party for her. She is not stooped over and had never broken a hip, arm or leg in her later years. See how great she looks?
Osteoporosis
Do you know an elderly person who has bad posture or breaks a lot of bones? Maybe you have heard that when an elderly person falls and breaks a bone it can lead to death. In fact it’s the infection caused by the trauma and not the break that can cause death. But brittle bones create these late life problems.

Osteoporosis means porous bones that weaken and can fracture with even minor incidents. 55% of people 50 and older have osteoporosis or reduced bone mass, but you can live a very long time without incident by following a few precautions: exercise regularly including strength training, prevent falls, get bone density tests and take medications if needed.
There is one dietary recommendation – Get plenty of calcium, a major building block of bone tissue and be sure to build strong bones before you turn 50. “Calcium gives bone its hardness and is very important for bone strength.” Aim for 1,000 milligrams of dietary calcium per day if you’re younger than 50 or a man age 50 to 70. Women age 50 and older and men age 71 and older need a total of 1,200 milligrams daily, according to the National Osteoporosis Foundation.

What does this mean for SPI Group’s product developing friends?
•Supro Plus 675 and XT220D soy protein isolates contain 2.8% calcium or 3000mg/100g of product
•Grande Yogurt Powder Y45 and Y50 contain 696mg calcium/100g product
•Grande clear WPI Ultra 9100 contains 380mg calcium/100g product
•Briess Malted Milk Powder contains 325mg calcium/100g product
-Provesta 201 Dairy Enhancer can help your savory dairy products taste great
-Soy lecithin can emulsify your sauces and stabilize beverages to improve creamy mouthfeel
-Briess Instagrains and malt extract can make fortified bakery items taste and look special

Supro brand Soy Protein Isolate

Supro brand soy protein isolate has been around for many years and is still the Gold Standard for soy protein. Yes, Supro Soy Protein is still the best, most recognized brand of soy protein isolate to look for when it comes to formulating nutritional beverages, especially dry blended formulations (DBB). Supro should be the protein you are working with right now! There are many new and popular vegetable based proteins on the market today that sound cool, but do you want trendy and popular? (Kind of like leg warmers and big hair? Think I’ll pass on the return of those trends.) Or do you want market leading in global quality, superior supply chain, excellent functionality, and the only vegetable protein that is as complete as an egg? Is LEED Certified important to you or your customer like Walmart? Solae’s corporate headquarters with full pilot plant facilities is LEED Certified, our commitment to feeding and sustaining the World.

No other protein can compare to Supro with superior
Flavor • Mouth-feel • Functionality • Amino acid profile • Availability
If these are the quality bullet points you are looking for in vegetable based protein then look no further. Supro is just not one product, but many products to fit any need or requirement:
High or low viscosity • High or low pH • CN Fortified • High density • With Calcium
Contact your SPI Group soy protein expert today and let us guide you in choosing the right Supro brand soy protein isolate product to fit your needs.

Taste – NCIFT Symposium 2013

Were you lucky enough to attend Barb Stuckey‘s talk at the NCIFT Symposium? If not, you missed a great, interactive talk and tasting experience!
I recently bought Barb’s new book, Taste: Surprising stories and science about why Food Tastes Good and was looking forward to hearing her speak in person.
NCIFT 2013 tasting symposium
Barb’s talk educated us on the basics of how taste works. I learned about taste, and “flavor perception.” It turns out that individual biology, genetics, and brain create a personal experience of everything you taste—and how you can make the most of it.

Did you know that taste buds re generate every 10-14 days? Barb led us through a guided tasting – look at the trays that were laid out for every participant!

NCIFT symposium 2013 Barb Stuckey tasting

I won’t tell you too much about what we did, since I recommend that you try for yourself the different tasting exercises written out in the book. Thanks to NCIFT for hosting Barb Stuckey, and for providing a learning opportunity that will affect the way we taste and drink from now on.

So what is blood pressure?

May is high blood pressure education month. So what is blood pressure? It’s the force of blood pushing against the walls of your arteries. High blood pressure means that blood is flowing through your arteries with pressure that’s higher than normal. That’s dangerous because it causes your heart to work harder to pump blood and contributes to hardening of the arteries and eventually heart failure.
Nearly one out of three American adults has high blood pressure or hypertension as it’s also called. There are many contributing factors and conditions that aid in the development of high blood pressure. Smoking, drinking heavily and being overweight are obvious factors. Family history plays a role, as well as stress and just aging. Eating habits are a big contributing factor in the ability of your body to maintain normal blood pressure.
Since high blood pressure is greatly influenced by diet and lifestyle. You can reduce blood pressure by exercising regularly, stop smoking if you do and lose weight. You’ll need to reduce your intake of salt of course. Eat more fruits, nuts and vegetables. Eat more whole grains in bread and cereals. Less fat in our diet is better so switch to low fat dairy products.
If you are interested in developing low sodium food products, contact us about use of Nu-tek reduced sodium salt replacer or Ohly yeast based ingredients that can enhance salt perception without adding salt.
Clinical data also suggest we add more Omega 3 to our diets and take in less Omega 6, and have sufficient amounts of potassium, calcium and magnesium that are needed for good metabolism.
It’s really basic and simple diet and lifestyle choices we make daily that can ensure a longer and healthier life!