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GOURMET NEWS JULY 2015 www.gourmetnews.com GENERAL NEWS 1 0 Veterinarians Support Better Stewardship of Antibiotics Used with Food Animals Dr. Ron DeHaven, CEO of the American Veterinary Medical Association (AVMA), re- cently reiterated the association's commit- ment to enhanced veterinary oversight and responsible therapeutic use of antimicrobials in food animals to help protect the safety of people, animals and the food supply. DeHaven was a participant in a forum on antibiotic stewardship held to support the implementation of the White House's Na- tional Action Plan for Combating Antibi- otic-Resistant Bacteria. More than 150 key leaders from public and private human and animal health organizations were on hand to discuss their organizations' commitment to the action plan with federal officials. In addition to the responsible use and veterinary oversight of antimicrobials used in food animals, DeHaven shared several other commitments the AVMA planned to make to meet the federal government's rec- ommendations on combating antibiotic re- sistance. He advocated the initiation of an educational outreach campaign on the re- sponsible therapeutic use of antimicrobials in animals, including greater veterinary oversight to assist in compliance with FDA guidance and regulations. More funding is needed to enhance ca- pacity for surveillance and response in di- agnostic animal health laboratories and the National Antimicrobial Resistance Moni- toring System, as well as studies to assess antimicrobial resistance in food animals, he said, adding that more research is also needed, along with programs that address infectious and zoonotic diseases, food se- curity and safety, and environmental issues relating to human and animal well-being. The AVMA has long recognized the po- tential for the development and transmis- sion of resistance as a result of veterinary antimicrobial use. It is crucial, however, that safe and effective antimicrobials remain available for use in veterinary medicine to ensure the health and welfare of animals, in addition to the health of humans and the safety of our nation's food supply, he said. Over the past year, the White House has taken a number of steps to combat antibiotic resistance. In September 2014, President Obama signed an executive order prioritizing federal efforts to combat the rise in antibiotic- resistant bacteria. The administration also is- sued the National Strategy on Combating Antibiotic-Resistant Bacteria, and the Presi- dent's Council of Advisors on Science and Technology released a report with recommen- dations to address the crisis of the prolifera- tion of antibiotic-resistant bacterial infections. In March 2015 the Administration is- sued the National Action Plan for Com- bating Antibiotic Resistant Bacteria, a comprehensive plan that identifies critical actions for key federal departments and agencies to enhance diagnosis and treat- ment and limit the spread of antibiotic-re- sistant bacteria. GN Hunger Takes Toll on Health of American Seniors Almost 5 million older Americans are food- insecure, and chronic heart disease and de- pression are just two of the health conditions that a lack of nutrition can ex- acerbate, according to a Bread for the World fact sheet recently released. As more baby boomers enter their 60s, the number of food-insecure Americans will rise. "As people get older, they should be fo- cusing on spending time with their loved ones and enjoying their golden years. After a lifetime of contributing to society, older Americans should not have to worry about where their next meal is going to come from," said Rev. David Beckmann, Presi- dent of Bread for the World. The leading causes of death among older Americans are cancer and heart disease. Food-insecure older Americans report more cases of heart-related conditions than their food-secure peers do. They are also 60 percent more likely to experience clinical depression. Food insecurity diminishes the nutrition intake of older adults by limiting the food options available to them. This is more pronounced in populations also fac- ing poverty and racial inequality. "Programs like SNAP, beyond buffering beneficiaries from food insecurity, afford the older population the option to eat healthier. However, participation rates in such programs among the older popula- tion remain low—especially among those aged 60 to 69," said Beckmann. "Low par- ticipation rates are attributed to the stigma that unfortunately persists with such programs." Income inequality is also present and growing as the country's oldest population grows. With the pressure of poverty and food insecurity, older Americans must find ways to address health issues, which are more prevalent as people age. Programs like SNAP (formerly food stamps) are cru- cial in breaking the harmful cycles of un- dernutrition and health problems among older Americans, according to Bread for the World. GN Pure Madness, The Must-Have Chocolate The world is filled with mad, intense pleas- ures. But few things inflame our passions like chocolate. We are gripped by a fanati- cal devotion to this seductive confection. Let's be honest: there are a lot of tradi- tional chocolate brands out there. Pure Madness Chocolate is a new approach to the industry. It believes that chocolate shouldn't be something you just consume, it should be savored. Whether it makes you the life of the party, compels you to take a chance or it creates that coveted inner tingle – it's all about how it makes you feel. What sets Pure Madness Chocolate apart? It's a bold, high quality product that's unlike anything else on the market today. And the icing on the cake? Unique, distinc- tive packaging that reflects its approach to chocolate. Its commitment doesn't end there. It's about creating an experience the goes be- yond the act of tasting. Each of its choco- late bar flavors are Fair Trade certified. The black patterned boxes were inspired by its love of all things dark and silky; and they just beg to be experienced. The glossy tex- tured pattern catches the light – and your imagination. Belgian chocolate lies inside, in five bold flavors. The Pure Madness Chocolate line em- braces the sensual side of chocolate with a sophisticated line of premium products. It features Truffles, Fair Trade Chocolate Bars, Dark Hearts, Toffee, Sea Salt Caramels and Seasonal Peppermint Bark. Its brand com- bines gorgeous, albeit unconventional, packaging with the finest chocolate and natural ingredients making it the best of both worlds. The result? Chocolate that makes a stunning gift or a decadent per- sonal indulgence. Chocolate isn't just chocolate – it goes much deeper than that. If life is about the journey, you should bring chocolate along for the ride. But don't take Pure Madness Chocolate's word for it. You should taste it for yourself. GN Busha Browne Pukka Hot Pepper Sauce Grows Busha Browne, known for its unique and award-winning condiments and sauces, con- tinues to enjoy steady U.S. and international growth in 2015 with its Pukka Hot Pepper Sauce. Recognized for its hot and fiery taste based on the distinctively flavorful Jamaican scotch bonnet pepper, it delivers more than just heat, fully representing the origin of the name Pukka – pronounced 'PUK-kah' – which means authentic, genuine and first-class. Not for the fainthearted, Busha Browne's Pukka Hot Pepper Sauce – embraced by devotees of wickedly hot foods – has stam- ina and outstanding flavor, continuing to enjoy support from specialty food stores and retailers such as Whole Foods, Fairway and other online retailers. Busha Browne Pukka Hot Pepper Sauce pairs well with pizza, steak, chicken, fish and vegetarian dishes. GN Experience Pure Goodness, Italian Style with Loacker BY LORRIE BAUMANN Quadratini is the Loacker cookie that's the best-selling wafer cookie in Italy. Quadra- tini has been available in the United States in 110/125g and 220/250g bags, but this summer, Loacker is introducing "Plus 20 Percent" bags in response to demand from larger retailers, whose customers prefer to buy the Italian treats in a larger package. The 300g "Plus 20 Percent" bags will be available in Quadratini's core flavors: Hazelnut, Vanilla, Chocolate, Dark Choco- late and Lemon as a permanent part of the line. Loacker is also introducing new retail display options for Quadratini, with a pallet display to be available for both the 250g and 300g bags. Loacker will be launching a new Quadratini flavor this fall, Raspberry Yogurt, in partnership with the Susan G. Komen Foundation. It'll be avail- able in a 220g bag in September, when Loacker will be partnering with retailers with a social media cam- paign and in-store displays in conjunction with Breast Cancer Awareness Month in October. Loacker entered the market with a premium chocolate bar late last year. These 87g pre- mium bars have nine break- apart tablets per bar, and each has a layer of cream filling and crunchy wafer inside a premium chocolate shell for a bar with wonderful mouth feel as well as exquisite taste and beautiful appearance. They're available in four flavors. Cremkakao has a milk chocolate outer shell with a milk chocolate cream and wafer center. White has a white chocolate outer shell and a white chocolate cream fill- ing. Dark Noir has a dark chocolate outer shell and dark chocolate cream filling, while Milk has a milk chocolate outer shell and a milk cream filling. Learn more by visiting www.loackerusa.com. GN

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