Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JANUARY 2017 n GOURMET NEWS 1 2 8 Newly Proposed Dietary Guidelines Outing Sugar The U.S. Department of Agriculture has for the first time set daily recommended limits on the amount of sugar consumers should in- gest. This health emphasis on sugar reduc- tion has spurred development of sugar alternatives to combat America's growing di- abetes and obesity crises. The new guidelines advise Americans to consume no more than 10 percent of calories from sugars, less than 50 grams a day, a di- rection that should limit the consumption of staples like candy, soda and other heavily sweetened beverages like coffees and teas. Even many yogurt products, which are viewed as healthier, often fall outside of the 10 percent rule. The 2015-2020 Dietary Guidelines are released jointly by the U.S. Department of Agriculture (USDA) and the U.S. Department of Health and Human Serv- ices (HHS) and revised every five years. Ultimately, the government decided it could no longer ignore a public health crisis. The recommendation to limit sugar intake comes at a time when nearly 10 percent of the U.S. population is diabetic and an addi- tional 80 million Americans are classified as pre-diabetic. Over the past five years, a growing body of evidence has linked high levels of sugar con- sumption to an in- creased risk of Type 2 diabetes and heart dis- ease, even among Americans who are not overweight or obese. Since 2008, Pyure Brands has been edu- cating consumers, retailers and brands that its plant-based stevia sweetener, the first or- ganic, non-GMO stevia on the market, is the ideal sugar reduction solution. Today, Pyure has helped lower the amount of added sugar in hundreds of products by 30 to 50 percent without a loss of taste or mouthfeel. Simply by substituting Pyure's tabletop stevia for sugar in morning beverages like coffee or tea, consumers can sharply reduce their sugar intake. For example, an average American drinks three cups of coffee each day, sweetened by two tea- spoons of sugar. Just by switching to stevia, an av- erage coffee drinker can cut out 24 grams of sugar, or almost half of the recommended daily allowance of 50 grams (or just 12.5 teaspoons). Pyure's tabletop stevia products received national distribution with Whole Foods Mar- ket in 2010 and Walmart in 2014. With a three-year growth rate of 348 percent, the company is now one of the largest suppliers of stevia in the country. The government's announcement is a har- binger of good things to come for Pyure. "The new dietary guidelines are great from a business perspective," explains Pyure Brands' Founder and Chief Executive Offi- cer, Benjamin Fleischer. "More importantly, our products are a solution to a serious health problem. We know we are helping people." For more information, visit www.pyuresweet.com. New Product Excitement at American Flatbread American Flatbread (AFB), America's Pre- mium Frozen Pizza Company, is unveiling new "honestly delicious" products. "The introduction of Frusta Melts, Dough Balls and Meat Pizzas are extremely exciting for us," said Brad Sterl, President and Chief Executive Officer of Ever Better Eating Inc., DBA American Flatbread. America Flat- bread Frozen Pizza is well known for its all- natural, non-GMO, handmade, wood-fired, premium frozen pizzas. AFB launches three meat, all natural pizzas. These unique offerings are the first and only of their kind in the nation. Uncured Pepperoni Bacon (with uncured bacon), Pulled Pork & Pineapple, (with hand-pulled pork) and Pork, Pineapple & Jalapeno are only available from AFB. They come in 10- and 12-inch sizes. "The popularity of our new Dough Balls is exhilarating," said Sterl. "Customers ap- preciate making their own pizzas, bread, rolls, calzones and baguettes from our all- natural, non-GMO and organic preservative- free artisan American Flatbread recipes." The dough balls come in Organic Originale Artisanal Dough – two pack, and Sourdough Artisanal Dough – two pack. Frusta's anyone? AFB is introducing Americans to a very popular product sold in Italy – Frusta Melts. AFB's hand-held, all natural, artisan, hand-formed and wood-fired Frustas are great for lunches, appetizers and light dinners. These premium, preservative- free, honestly delicious Frustas are AFB's first non-pizza offerings. AFB has two SKUs for the introduction: Caramelized Red Onion, Sliced Tomato & Basil and a BBQ Pulled Pork Frusta Melt. "As the fastest growing premium pizza company in America, we are proud of our products. They are made from all-natural and organic ingredients, made by real people, here in America," Sterl said. For more information, contact Kathleen Carroll at kcarroll@rusticcrust.com.

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