Oser Communications Group

NATURALLY HEALTHY www.gourmetnews.com n SEPTEMBER 2017 n GOURMET NEWS N H 1 2 4 growers and processors is tied together through more than 20 years of successful joint business ventures in the European Union and former Eastern Bloc countries, the Philip- pines, South America, Canada, North Africa, China, Southeast Asia and the USA. Organic Partners is positioned as the primary supplier in several organic product categories. Walking the talk. Living the life. Organic Partners International honestly believes or- ganic is better. Better for people. Better for the planet. Better for our future. It's not sim- ply about how organic food is farmed and processed, but also about cultivating a pure lifestyle. That's something the company wholeheartedly embraces. The company's position within the indus- try allows it to play a huge role in supplying organic manufacturers with the quality ingre- dients they need to create organic products around the world. To bring organic food to people on a massive scale means building trust from seed to table. Organic Partners takes this into consideration with every load it procures, ensuring that safety, quality and certifications standards have been met every step of the way. Its goal is to feed the world with quality ingredients. Visit Organic Partners at booth #1007. Organic Partners (Cont'd. from p. 1) mesocarp of the palm oil fruit. Like olive oil, palm oil is fruit oil. Palm oil should not be mistaken for palm kernel oil, which is ex- tracted from the kernel or seed of the palm fruit. Therefore, the oil palm fruit is unique. From the fruit, two distinct types of oils are produced: palm oil and palm kernel oil. Both are edible oils, but with very different chem- ical composition, physical properties and ap- plications. Each palm fruit produces about 90 percent palm oil and 10 percent palm ker- nel oil. Palm oil has a balanced composition of both saturated and unsaturated fatty acids. Coupled with nature's gift of high vitamin E content, the oil is naturally very stable. Palm oil contains an equal proportion of saturated and unsaturated fatty acids. It's par- ticularly rich in the saturated palmitic acid (44 percent), with substantial amounts of the monounsaturated oleic acid (40 percent) and smaller amounts of polyunsaturated fatty acids (10 percent). Palm oil has had a history of food use for more than 5,000 years in more than 130 countries worldwide. NH: What food products contain palm oil? HH: Palm oil's semi-solid properties make it a favorite ingredient among the food processors. From palm oil you can have un- limited oil fractions for use of any kind of food applications. The oil could be incorpo- rated into a wide variety of food products, which include cooking oils, margarines, noo- dles, shortenings, vegetable ghee, bakery products, chocolates, hot beverages, coffee creamers and ice cream. Due to its excellent stability, it is the No. 1 choice in the world as frying oil for foods such as instant noodles, French fries, potato crisps, doughnuts and fried meats and snacks. The natural solid nature of palm stearin make it most ideal for formulating solid fats such as vanaspati, margarine, shortenings and other bakery fats. More importantly, these palm fats are not hydrogenated and therefore are trans-fatty acids free. NH: Is palm oil a trans fat? Will palm oil consumption raise blood cholesterol levels? HH: No. Palm oil's natural semi-solid prop- erties and the versatility of blending with its solid fraction, palm stearin, make hydro- genation of palm oil unnecessary. Therefore, food products containing palm oil as its sole or main ingredient are essentially trans-free. A re-examination of the data of some early published western studies that included palm oil showed that when palm oil replace the ha- bitual fats of Western diets, blood cholesterol levels in the subjects did not go up, but in- stead were reduced from seven percent to 38 percent. NH: What's so special about red palm oil? HH: Red palm oil (RPO) is the only com- mercially available oil that contains substan- tial amounts of the natural plant pigments called 'carotenoids' (about 550 µg/g), as well as vitamin E (600 µg/g) comprising both to- cotrienols (65 percents) and alpha-toco- pherol (35 percent). Some of the carotenoids in RPO are con- verted to vitamins A in our body; the rest of the carotenoids, together with vitamin E (particularly tocotrienols), are reported to play a vital role in advanced nutrition-boost- ing the immune system, scavenging damag- ing reactive oxygen species in our body and are involved in complex mechanisms which have evolved to protect the body from chronic diseases such as heart disease and cancers of the breast and skin. For more information, visit booth #1913 or go to mpoc.org.my. Malaysian Palm Oil Council (Cont'd. from p. 1) health and beauty, the appearance of your skin makes a crucial first and lasting impres- sion. One of the most important contributors to youthful-looking skin is a molecule called hyaluronic acid (HA). Its function in the body is, among other things, to bind water and to lubricate movable parts of the body, such as joints and muscles. Its consistency and tissue-friendliness allows it to be bene- ficial in skincare products and used as an ex- cellent moisturizer. Because HA is one of the most hydrophilic (water-loving) molecules in nature with numerous benefits for the human body, it is described as "nature's moisturizer." Although HA can be found naturally in most every cell in the body, it is found in the greatest concentrations in the skin tissue, with nearly half of the HA in our body found in the skin. It is found in both the deep un- derlying dermal areas as well as the visible epidermal top layers. Young skin is smooth and elastic and contains large amounts of HA that helps keep the skin vibrant and healthy. HA provides continuous moisture to the skin by binding up to 1,000 times its weight in water. As we grow older, the ability of our skin to produce HA naturally lessens. With de- creasing levels of HA in the skin, so goes the ability of the skin to hold water. The re- sult: the skin becomes drier and loses its ability to maintain its hydration. Hyaluronic acid acts as a space filler by binding to water and thus keeping the skin wrinkle- free. Unfortunately, HA also has a half-life (the time it takes for the molecule to get broken down and excreted from the body) of less than three days and possibly even as little as one day in the skin. For these rea- sons, replenishing the body's natural HA al- lows skin to retain moisture and provides volume, form and lift. Hyalogic™ was launched with its first product, Synthovial Seven ® , a premium oral Hyaluronic Acid product for overall joint health. The success of this product in the human joint health market has been phenom- enal, and has helped establish the company as one of the pioneers and leaders in the field of HA nutritional supplements and skincare. For pure total body hydration, choose Hya- logic's first. Visit Hyalogic at booth #3307. For more in- formation, call 866.318.8484 or go to www.hyalogic.com. Hyalogic (Cont'd. from p. 1) in raising animals without antibiotics or growth hormones. Like the rest of the line, these franks deliver on quality and taste with all-natural, clean ingredients you can feel good about. The full line includes turkey breast, chicken breast, uncured ham, rBST-free cheeses, Angus roast beef, uncured bacon and now the new uncured Angus beef frank. The company truly believes you should never have to trade off product quality for the benefits of natural and antibiotic free. Each delicious item is clean tasting and delivers clean ingredients that your family will come back for time and time again. Stop by the booth at Natural Products Expo East to try it for yourself. McKenzie also has a line of pre-sliced deli meats and cheeses that will be making it to market this year. These items are per- fect for people looking for the convenience of having product ready to use when they are. The retail product also comes in a con- venient re-sealable package for easy stor- age. Foodservice packs will also be available. When you choose McKenzie's Natural Ar- tisan deli meat, that's just what you're get- ting. All-natural meat. Not meat plus hormones, meat plus antibiotics or meat plus anything but all natural, locally sourced in- gredients like pure Vermont maple syrup and premium spices bathed in a signature blend of hardwood smoke. It's not just the tastiest way to do business; it's the only way McKenzie knows how. Visit McKenzie Natural Artisan Deli at booth #459. For more information, go to www.mckenziedeli.com, call 888.685.2686 or find the company on Facebook at McKenzieDeli. McKenzie Natural Artisan Deli (Cont'd. from p. 1) Over the last 12 months, Great River Or- ganic Milling added even more ancient grains to its product offerings, namely einkorn, durum and emmer, and this year it hopes to add Khorasan to that list of ancient wheats. GROM's teff products, such as grain, flour, flakes and crisps (T-Crisps), are be- coming more and more popular in the snack food and cereal industry, and people are re- ally beginning to see the huge nutritional benefits of this wonderful grain. Whether you're a multinational giant or a mom and pop bakery, Great River Organic Milling can take care of you. GROM's expe- rience and knowledge in the food industry makes it an excellent partner for its cus- tomers to rely on. The company's dedication to organic practices and sustainability is at the very heart of what it does, and led GROM to open a feed mill in Arcadia, Wis- consin, "Great River Ag," that offers organic and non-GMO feed blends to the industry. Visit Great River Organic Milling at booth #1009. Great River Organic Milling (Cont'd. from p. 1) 1800s, Jesuit priests, who were once mis- sionaries in China, visited Wisconsin and recognized this herb as one similar to the ginseng valued and used in China. Wisconsin Ginseng soon became one of the earliest American products exported to China. As the popularity of the wild Wisconsin Ginseng grew in China, savvy Wisconsin fur traders developed a way to cultivate the wild ginseng so that it could be grown in larger quantities for exportation. Since the late 1800s/early 1900s, central Wisconsin has been home to the Wisconsin Ginseng industry. The ginseng grown in Wisconsin has dif- ferent medicinal properties than ginseng from Asian countries. Wisconsin Ginseng is known for increasing energy and for cooling and calming the body, while Asian ginseng is known for heating the body. Often, both ginsengs are used to bring a body in balance. In 2005, Canadian researchers discovered that American Ginseng can help reduce the severity of the common cold. Their study, published in the Canadian Medical Associa- tion Journal, found that one in 10 people tak- ing American Ginseng suffered two or more colds during a four-month period. One in four people taking placebo suffered colds during the same period. Researchers con- tinue to study the impact of American Gin- seng on a variety of ailments today. Wisconsin Ginseng is available in Wiscon- sin and is not widely distributed in the U.S. It is the perfect ingredient for boosting the health aspects of natural products. For more information, go to www.ginseng board.com. Wisconsin Ginseng (Cont'd. from p. 1)

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