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Fo o d M a g i c D a i l y Tu e s d a y, J u l y 1 9 , 2 0 1 6 1 2 POWER YOUR TRAINING WITH PLANT PROTEINS If you've assumed that you have to con- sume animal proteins to support muscle growth and repair, it's time to take a clos- er look at what plant proteins – like those found in pecans – can do for you. From the perspective of a trainer and nutritionist, plant proteins provide a more complete nutrition package than protein powders of the past. Plant proteins are full of fiber, vitamins and minerals, help- ing meet consumers' demand for greater nutritional value from their food and bev- erages. Though most single plant proteins are incomplete, blending different plant-based proteins can provide a complete source of protein and deliver a product with the desired flavor, tex- ture and mouth-feel that consumers are looking for. Defatted pecan flour, for instance, is one of the latest and most innovative plant-based proteins now on the market. Naturally gluten-free and nutrient-rich, it provides an excellent source of both fiber and iron and nearly one gram of leucine per serving. Growth Drivers Protein is important for all people throughout their lives; it builds and repairs muscle while helping decrease muscle loss due to aging. Protein may also be important for weight manage- ment. It is the most filling of all macronutrients (which include fat, pro- teins and carbohydrates), so you feel fuller longer in-between meals. As the global protein mar- ket continues to grow, dairy proteins still make up the majority of sales. However, plant-based proteins are accel- erating at a greater rate, scor- ing a 92.1 percent increase in sales between 2012 and 2013, according to market research firm SPINS LLC. There are several factors driving the movement toward plant-based foods, including concern for personal health, the rising cost of meat and seafood, the envi- ronmental impact of meat production and personal or ethical beliefs. There Isn't One Whey to Building Muscle Though it's clear that plant foods play an important role in overall health – plant- based diets are associated with lower rates of chronic disease, including cancer and cardiovascular disease – until the past few years, plant proteins have taken a seat behind dairy proteins, usually whey, in the sports nutrition market. However, the tide is changing. Whey is a fast protein – its amino acids are quickly delivered to muscle, helping up-regulate muscle growth and repair immediately. Conversely, most plant pro- teins have a slower, more prolonged delivery of amino acids to muscle, there- fore peaking later while extending the muscle-building period. In addition, whey has more leucine per amount of protein than soy. Leucine is the key amino acid that turns on the synthesis of protein in muscle. Whether you opt for a high-leucine protein made from pecans or peas, you can feel good about supporting your training program with high quality protein. For more information, stop by booth #3669 or visit www.georgiapecans.org. CHEF: THE NEW WHOLE SLOW JUICER FROM KUVINGS The new Whole Slow Juicer CHEF from industry leader Kuvings is the world's first vertical masticating juicer for com- mercial use. It is the first juicer of its kind that allows the operator to juice whole fruits and vegetables with minimal prep and allows continuous operation for 24 hours. The Kuvings Whole Slow Juicer is preferred by juicing industry experts because it reduces prep time by juicing whole fruits and vegetables and extracts more nutrients than conventional juicers. The reduction of chopping produce before juicing results in more valuable enzymes in the juice and lessens oxida- tion. The Whole Slow Juicer CHEF brings innovation to the commercial con- sumer with its high-powered 200 watt, low speed motor. It's the world's strongest brushless motor that minimizes friction and noise, for cool, quiet and sta- ble operation. The CHEF can extract juice from hard and soft fruits, leafy greens and nuts. Its large capacity bowl handles many batches of juice and has a conven- ient smart cap to prevent drips. The smart cap also enables mixed bever- ages and allows for quick cleaning between different juice recipes. Its large 3.5-inch feeding tube allows the opera- tor to crush and squeeze whole fruits and vegetables with little or no prep, resulting in fresh juice in seconds. CHEF com- mercial juicer can produce up to 10 gallons of cold-pressed juice per hour. Whole Slow Juicer CHEF can make delicious smoothies and healthy home- made ice creams with the included blank strainer and smoothie strainer. Simply assemble the smoothie strainer for rich, nutritious smoothies made from fresh fruits or vegetables. Use the blank strain- er for transforming frozen fruits into instant sorbet or soft serve frozen treats. The Whole Slow Juicer CHEF is ideal for juice bars, restaurants, health food stores, retail outlets and juicing enthusiasts. Its modern design and chrome finish is a wel- come addition in any environ- ment. It features a dual safety system that ensures proper assembly and air ventilation to prevent the juicer from overloading. All parts are removable for easy clean up with the included cleaning tools. For more information, visit www.kuvings.com. PREVENT FIRES IN YOUR RESTAURANT FROM GETTING OUT OF HAND – AUTOMATICALLY With your kitchen operating at full throttle, grease will build up in your hoods, flues and fans. This poses a great fire risk to your business. Most restau- rant fires start at the grill or fryer. Keeping your hood and flues consis- tently clean is crucial to a safe and effi- cient operation. To reduce the risk of a catastrophic fire, Restaurant Technologies has designed the Automist System to clean automatically every day through a spray mixture of degreaser and water. AutoMist is an automated hood, flue and fan clean- er designed to eliminate the hazardous buildup of grease in your foodservice kitchen. Traditional hood and flue cleaners send in a cleaning crew on a quarterly or semi-annual basis. They shut down your kitchen to scrape or power wash grease buildup with harsh chemicals, often leav- ing more mess and damage to equipment. The day after they leave, the grease begins to build up again – along with the fire risk. The AutoMist system eliminates the need for these costly, messy cleanups by automating the cleaning process – every day. AutoMist cleans your hoods, flues and fans every day. By installing sprayers along the hood and up the flue to the exhaust fan, every nook and cranny gets cleaned. The delivery system that con- tains the degreaser controls when clean- ing is initiated, meaning you don't have to think about it. The best part? You don't have to shut your restaurant down when it's time to clean. Restaurant Technologies has over 23,000 customers across the whole United States, including many of the largest names: Applebee's, Chili's, Marriott, Burger King, Hyatt, KFC and over 70 percent of all the McDonald's in the U.S. have chosen to put in its oil sys- tem for safety, food quality, sustainabili- ty and efficiency. AutoMist minimizes fire risk every day in your restaurant by keeping the hood, flue and fan area clean. With daily automatic cleanings, grease is no longer gradually building up between cleanings. This keeps your restaurant and everyone in it safe. For more information, go to www .rti-inc.com. HOW INNOVATIVE TECHNOLOGY KEEPS THE CONVENIENCE IN CARRY-OUT When customers want take-out, they want it fast. That's the point, right? The problem is, many restaurants haven't come up with a fast, efficient way to manage order carryout that doesn't dis- rupt normal workflows or cause traffic jams near the front entrance. That's why Apex Supply Chain Technologies introduced AnyWhere Secure Self-Serve Solutions. "Apex AnyWhere systems allow restaurants to make it even faster for customers to place an online order, skip the register and pick up their order from a stylish, sleek and secure locker and even pay with virtually no waiting," said Apex Chief Executive Officer Kent Savage. Purpose-Built for Efficient Order Pick-up These automated solutions are ideal for full-serve, quick-serve and fast casual restaurants, purpose built to accommo- date virtually any type of food or drink, both hot and cold. Restaurant staff can load from the rear, while customers pick up from the front, resulting in significant workflow efficiency. The Apex Trajectory Cloud is the brain behind the system, and serves as a single, secure, unified transaction plat- form, providing real-time service and pick-up performance data. It also inte- grates easily with existing order manage- ment and POS systems to provide or enhance analytics and insights into order- ing trends, dwell time and more. Ideal for Quick-Serve or Full-Serve AnyWhere Self-Serve solutions enable a wide range of scenarios to make take- away orders work across multiple channels. For example, customers may use a smartphone to place a coffee order on their way to work. The drink is prepared and placed into an insulated, Apex smart locker system. When cus- tomers arrive, they can skip the line, grab the drink from the locker, and be on their way. Or a customer may order several dinner entrees from a full service restau- rant and click to indicate a time to pick up the food. The kitchen staff prepares the food and loads it into the locker. The customer can then pick up the purchase from the insulated Apex smart locker system.