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Food Magic Daily Wednesday, June 5, 2019 8 Sorghum: Sustainable Grain with Limitless Possibilities The wait is over for sustainable grain. Evolving over thousands of years in the arid climate of East Africa, grain sorghum developed natural protective mechanisms which allowed this plant to survive under severe conditions. This ancient grain is providing answers to cur- rent environmental and climate chal- lenges because of its naturally developed traits. With a C4 photosynthesis process, low carbon footprint and natural toler- ance to drought and heat, sorghum is the premier food security crop. Your compa- ny sustainability goals do not have to wait; sorghum is available now in all forms and varieties for your gluten-free and GMO-free food or beverage applica- tion from Nu Life. How is Nu Life able to offer the highest quality sorghum products? The secret is simple. It selects the specific seeds being planted, manages the produc- tion of the grain throughout the growing season, and harvests the crop for utiliza- tion in functional food and beverage applications. Vertical integration allows Nu Life customers to purchase high qual- ity milled sorghum grown in an environ- mentally responsible regenerative pro- duction system. Earl Roemer is a fourth-generation farmer who began Nu Life with a com- mitment to conserving natural resources, growing high quality sorghum and har- vesting volumes of this grain for the mar- ket demands of modern CPGs. Earl's father was diagnosed with celiac disease, so he understands the importance of pro- ducing nutritious gluten-free grain. Kansas ingenuity, hard work and a very professional staff have allowed Nu Life to discover and develop a wide diversity of sorghum varieties. Grain sorghum varieties offered by Nu Life contain unique color, grain chemistry and nutritional characteristics which allow food scien- tists access to tailored solutions for development challenges. The technical team at Nu Life offers cus- tomer support for any product development goal. Freeze thaw stability, improved sheeting capability, 100 percent dried gluten-free sorghum pasta holding up to retort, mois- ture retention in baked goods and pre-gel sorghum can provide solutions. With a world class PhD plant geneticist on staff holding over 60 patents, designer sorghum discoveries are allowing next generation product development dreams to become reality. Sorghum is a resistant starch and an excellent source of prebiotics, which sup- ports gastrointestinal health. Nu Life sorghum products include: Whole grain sorghum flour, meal and cracked grain – Provides a clean tast- ing foundation for baked goods, snacks and RTE cereals. Waxy sorghum flour – With over 95 percent amy- lopectin starch, this flour pro- vides moisture retention, freeze thaw stability and sheeting ben- efits to baked goods, crackers and snacks. SmartFry flour – For gluten-free coatings and tempu- ra batter. It reduces oil absorption, main- tains moisture and increases crispness in oil fried and baked applications. Popped sorghum – This light whole grain puff is perfect for granola clusters, nutritional bars and snacks. It is available coated with almond butter, yogurt, etc. Crisps and flakes – For whole grain crunch in granola, nutritional bars and RTE cereals. Pre-gel sorghum – Quick cooking whole grain or flour for increased hydration. Sorghum grain syrup – Utilized in baked goods, beverages and brewing popular gluten free beer. Visit Nu Life at booth #2054. Agtron Coffee Roast Analyzers Since the earliest days of roasting, it has been common practice to determine roast development by appearance, specifically the lightness or darkness of the whole bean and/or ground coffee color. Organic chemistry is the source of all volatiles that produce the aromas and flavors of coffee. Using color to classify roast intro- duces an inaccuracy as the pigmentation developed during roasting and the organ- ic chemistry are somewhat loosely relat- ed. Simply stated, it is possible to have two coffee samples roasted to exactly the same color/appearance that present with quite different roast development in the cup. Theory of Operation The most accurate method for classifying roast development is an analysis of the associated organic chemistry. However, roasted coffee contains over 860 con- stituents, making comprehensive chemi- cal analysis not only expensive but also very difficult to unravel. The most practi- cal alternative is the selective chemical analysis using abridged spectroscopy. An accurate correlation with roast development, as it correlates to the organoleptic and olfactory character of the cup, can be established by identifying specific compounds, such as quinones, which progress during the roasting process in a linear manner relative to the development of the collective organic chemistry. The Agtron model E20CP-III evalu- ates changes to these selected com- pounds by measuring their photometric response to specific wavelengths of near- infrared energy. The changes are directly linked to the collective organic chemistry and thus to volatiles associated with cup aromatics and flavor. Results are posted as a numeric score from 0.0 to 100.0; the lower the score, the darker the roast. The span and slope of the Agtron Gourmet Roast Classification Scale are based on these points of reference: 1. A sample with a Gourmet Scale score of 01.1 indicates the thermal reduction of nearly 100 percent of the organic chem- istry into carbon, which would be devoid of coffee aromatics and flavors. 2. A sample with a Gourmet Scale score of approximately 110.0 would pro- duce a beverage with many of the charac- teristics associated with roasted coffee and can be considered a sensory 'break- point' where quintessential coffee aromas and flavors are beginning to be present. 3. The majority of the world's coffees are roasted between Gourmet Scale scores of 25 and 80, with commercial cof- fees roasted to scores between 50 and 80, and specialty coffees between 30 and 65. The E20CP-III evaluates the manner in which selected compounds in roasted coffee change relating to beverage olfac- tory and organoleptic development. This method of analysis is insensitive to color anomalies and provides an accurate clas- sification of roast development for quali- ty control and consistency related to sen- sory assessment. Visit Agtron at booth #1843. For more information, go to www.agtron.net, call 775.850.4600, fax 775.850.4611 or email agtron@aol.com. Fire Extinguishers and Fire Suppression Systems from Amerex An interview with Jamie Knowles, Product Manager, Restaurant Systems, Amerex Corporation. FMD: Tell our readers a little bit about yourself. JK: I discharged my first fire extinguish- er onto a live fire when I was 14 years old, and have been involved in the fire industry ever since. My diverse 30-year career in fire protection has given me unique experiences with many kinds of fire hazards and allows me to approach restaurant fire suppression from an edu- cated and innovative perspective. Now as an Amerex team member, I work with a group of highly skilled professionals dedicated to meeting and exceeding the needs of our customers in the food serv- ice industry. FMD: Tell our readers about your com- pany and your products. JK: Founded in 1971, Amerex is an Alabama-based manufacturer that pro- duces a comprehensive line of fire extin- guishers and pre-engineered fire suppres- sion systems. These products meet build- ing and life safety requirements in a vari- ety of commercial and industrial markets. Since creation, Amerex has continuously pursued the highest quality products and services. Investing in state-of-the-art manufacturing equipment and processes while building and maintaining benefi- cial relationships with suppliers allows us to meet and exceed industry standards. FMD: How can Amerex benefit our readers? JK: Amerex makes Class K fire extin- guishers and restaurant fire suppression systems for commercial cooking opera- tions. These products are tested and listed with Underwriters Laboratories (UL) for the protection of hoods, ducts and cook- ing appliances. Amerex can meet your needs with professional solu- tions and specifications for a large variety of fire hazards. In addition to our product offerings, Amerex is dedicated to serving you with real relationships. FMD: What drives your market? JK: According to a 2017 NFPA study, there are over 8,000 fires annually in eating and drinking establishments, with the most common cause being related to cooking flames and flamma- ble kitchen materials. Because of this, restaurant fire suppression systems are required by fire code to protect 'grease producing appliances' in commercial cooking operations. Amerex restaurant systems integrate seamlessly into kitchen designs, building fire alarms and building control systems without hindering cooking operations or detracting from the aesthetics of the kitchen. FMD: What is on the horizon for tech- nology and product evolution? JK: As commercial cooking equipment evolves from high effi- ciency appliances to cutting edge filtration systems, we must con- stantly re-evaluate our products to provide the best fire protection for this ever-changing market. In addition to ever-evolving fire haz- ards, electronics will play a key role in developing products to meet the needs of our clients. Having a fire system that is supervised and able to be integrated into the building control and fire alarm sys- tems is of paramount importance in today's market. FMD: What distinguishes your company from the competition? JK: Quality. Service. Innovation. All fire equipment manufacturers that sell prod- ucts tested to ANSI/UL 300 standards have proven designs and capabilities. What sets us apart is Amerex's willing- ness to look at new innovative solutions that meet customer demands, commit- ment to superior manufacturing and ded- ication to provide the best customer serv- ice that we can.