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4 SUPPLY! www.gourmetnews.com FOOD FOR HEALTH POWDERS MEETS DEMAND FOR WHOLE-FOOD NUTRITION An interview with Frank Davis, CEO, FFH Powder Division. SUPPLY!: Tell our readers about your company. What's your main line of business? FD: FFH Powder Division, or FFH Powders for short, provides businesses with over 50 whole-food ingredients to meet consumer demand for purer products. Our fruit, vegetable and raw grass juice powders, all organic or non-GMO, are nutritionally equivalent to their original whole foods and deliver better flavor, color and nutrition than freeze-dried powders. SUPPLY!: Tell us about the consumer demand for purer products. FD: The food industry has poured chemical additives and preservatives into their products with abandon for years, but rising health costs have encouraged consumers to take a closer look at what they are putting in their bodies. IFT reported in 2011 that two of the top healthy eating concerns among consumers were eating more whole foods and avoiding processed foods. The following PINES INTERNATIONAL MAXIMIZES NUTRITIONAL VALUE By Ron Seibold, President, PINES International At Pines International, product quality is the number one objective. To achieve this goal, Pines is the only company to harvest its cereal grass at the "jointing stage," when nutrients are at their peak. Chlorophyll, protein and most of the vitamins found in cereal grasses reach their peak concentrations in the period just before the jointing stage, which lasts for only a few days in the early spring after a winter of slow growth in often freez- ing temperatures. Cereal grasses need to be harvested precisely during this stage to provide the highest nutritional levels. Pines follows the growing, harvesting and dehydration standards established by the father of wheatgrass, Charles Schnabel, who grew his cereal grasses in the glacial soils of northeastern Kansas at the same location still used by Pines 75 years after his discoveries. Dr. Schnabel found that only this region in Kansas produced the highest nutritional levels. His research showed that the peak nutri- year, IFT reported that 90 percent of grocery shoppers placed high importance on eating foods that are naturally rich in nutrients, but also that 70 percent of these shoppers said they buy ready-to-eat items at least sometimes. Shoppers are looking for options that will offer them the maximum convenience and maximum whole-food integrity – they're not ready to completely let go of either one. SUPPLY!: How are your products meant to be used? FD: Our current buyers formulate our fruit, Continued on Page 12 tional content for cereal grass occurs only at jointing stage. After jointing, a stem forms, and the nutritional concentration goes to support the development of the grain. The chlorophyll, protein and vitamins decline sharply. Although cereal grass harvested after the jointing stage has some nutritional value, it is not nearly as concentrated in nutrition as cereal grass produced by Pines. Most producers do not harvest at the jointing stage, because they know Continued on Page 12 n NOVEMER 2013 n GOURMET NEWS A SPECIAL SHOW ISSUE OF GOURMET NEWS Publisher Lee M. Oser Senior Associate Publishers Kimberly Forrester Lyle Sapp Associate Publishers Jeff Rosano Editorial Director Lorrie Baumann Senior Associate Editor Hayden Neeley Associate Editor Jeanie Catron Graphic Designer Yasmine Brown Keaton Kohl Traffic Managers Ruth Haltiwanger Margarite Marquez Account Managers Jules Denton Ryan Harter Gourmet News is published by Oser Communications Group ©2013. All rights reserved. Publishing office: 1877 N. Kolb Road, Tucson, AZ 85715 520-721-1300/Fax: 520-721-6300 Subscriber services: Gourmet News P.O. Box 30520 Tucson, AZ 85751 www.gourmetnews.com

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