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SPECIAL EDITORIAL FEATURE KITCHENWARE NEWS & HOUSEWARES REVIEW n JANUARY 2018 n www.kitchenwarenews.com 16 Scientists Studying Health Promoting Potential of Mangos consumption may modulate glucose response in people with diabetes mellitus. Less well understood is the impact of mango consumption on those at risk for diabetes, and further research is warranted. Although the effects in humans are not known, in animal studies, mango supplementation was observed to reduce important risk factors of cardiovascular disease and diabetes, such as total cholesterol (TC), TC to high density cholesterol (HDL) ratio, triglycerides (TG) and glucose concentrations. In addition, in one study, daily intake of mango favorably modulated the gut bacteria of animals in favor of bacteria that have been associated with reduced obesity and improved metabolic outcomes. W hile animal studies report mangos may support glycemic control, further research particularly in well-characterized human populations with pre-diabetes will be important for revealing the health value of mangos in diabetes control. Cardiovascular Disease Obesity and diabetes contribute to cardiovascular disease, which accounts for 17.5 million deaths per year, or 31 percent of all deaths globally. Mango phytochemicals and other components, such as fiber and organic acids, may play a role in cardiovascular health. Brain Health Collectively, data f rom animal studies suggest that compounds in mangos may support brain health, given the potential neuroprotective activities of mango's components, including mangiferin and gallotannin, and their antioxidant and anti- inflammatory effects. While no human data are currently available on the topic, one study on tests done in the laboratory showed that mango extracts inhibited amyloid beta peptide-induced mitochondrial toxicity in rat brain cells; mitochondrial toxicity may lead to mitochondrial dysfunction, which is an early event in the pathogenesis of Alzheimer's disease (AD). Although the effects in humans are not known, animal studies suggest that mango intake may improve memory based on improvements in cognitive performance in models of cognitive impairment. KN (cont. from Page 15) Lunch Boxable Snacks for Millennial Parents Salami, Colby Jack Cheese & Hard Salami, Provolone Cheese & Hard Salami and Pepper Jack Cheese & Hard Salami. They're packaged in a 2.5-ounce single- ser ving that 's vacuum sealed for a ref rigerated 12-month shelf life. Each offers 14 to 16 grams of protein and is gluten f ree. This fall, Cheesewich will launch Bacon N Eggs, a gas-flushed vacuum-sealed package of two hard-cooked eggs and turkey bacon. The packaging offers grocers a 60-day shelf life, and the product will retail for somewhere around $2.59. G.H. Cretors, better known for its popcorn, just launched Hi I'm Skinny vegetable sticks with a front-of-label claim of 100 calories in each 0.71-ounce single- ser ving bag. There are three varieties: Sweet Onion, Sweet Potato and Sea Salt. The Sweet Onion and Sea Salt varieties are made with quinoa and whole grain corn meal, and each offers 2 grams of protein and 140 calories per serving. The Sweet Potato variety is made with rice flour and offers 1 gram of protein and 140 calories per serving. Individual packs will retail for 99 cents to $1.49. The company also makes Hi I'm Skinny Protein Snacks in a Mesquite BBQ flavor that offers 5 grams of protein in a 140- calorie ser ving and Hi I'm Skinny Superfood Sticks in a Mean & Green flavor that includes green pea flour, kale powder and spinach powder in a snack that offers 2 grams of protein in a 130- calorie serving. Nature's Bakery, which markets "Energy for Life's Great Journeys," is offering Organic Brownies in twin packs that are packaged as six twin packs per box. Flavors are Double Chocolate, Cool Mint and Salted Caramel. The company also offers several flavors of Oat Bars that combine oats with various f ruits or organic honey. These are also packed in boxes of six twin packs and retail for $4.99 per box. All of these feature the USDA Organic seal on the f ront and top of the package. One bar of the Honey & Oat bars has 60 calories with 10 f rom fat and contains 6 grams of sugar. The Organic Brownies, made with stoneground whole wheat flour and organic cane sugar syrup, have about 70 calories per brownie, depending on the flavor, and 6 grams of sugar. KN (cont. from Page 15) Meat Snacks Made from Grass-fed Beef there's plenty of grass and no corn, it was a natural fit," Mitchell says. "There is no market for grass-fed beef unless you develop it for your product," adds Ivey. "We developed the market." Among the three of them, they own and rent about 3,000 acres, and they began partnering with other local farmers – their f riends and neighbors – who saw what they were doing and wanted the premium price that Mitchell, Hanes and Ivey were paying for beef raised to their requirements. Now, they have enough beef available to branch out with a new value- added product that 's shelf-stable so they can sell it on the national market, and the team have just built a processing facility in Independence, Virginia, to make smoked meat sticks. Their Landcrafted Food Smoked Meat Sticks are now available in two flavors, Sweet Smoked and Original Smoked. Each 0.9-ounce stick is packed in a countertop caddy of 20 that's ready to be merchandised either for individual sale or in the whole box of 20. Each stick has 100 calories, with 3 grams of saturated fat. Because the meat sticks are made f rom grass-fed beef, they're lower in saturated fat and cholesterol than most other beef sticks on the market, and they're also made with less sugar than most processed meat snacks, so they 're particularly Paleo- f riendly as well. Marketing support for the product will include shopper marketing, and a social media campaign is in the planning. The brand will be available on Amazon, and additional retail distribution is in process. For further information, call 276.773.3712, email gary@landcraftedfood.com or visit www.landcraftedfood.com. KN (cont. from Page 15) A Serious Foodie Delivers a World of Peppers Cooking Sauce is one of seven different sauces in the line that started three years ago with Roasted Hatch Chile Cooking Sauce, which was the result of a f riend's invitation to visit him in New Mexico and take in the Hatch Chile Festival, an annual Labor Day weekend celebration of southern New Mexico's most famous crop. "s I started to do my culinary experiences, I was interested in the local cuisines of semi-exotic places around the world,"Pachence says as he explains how a visit to a small-town har vest festival evolved into a family business that employs his son, Paul, as its marketing executive and his daughter Lisa as a part-time sales executive, with the occasional assistance of his wife, who's still a practicing physician. " wanted to teach my children what it meant to be an entrepreneur,"he said. "'m just ver y strong on the entrepreneurial spirit and how that helps people around the community. It helps create jobs. It helps improve the local community. I like to connect the community –that whole idea of thinking globally but acting locally." "The science geek in me went about creating the sauces systematically, trying to find the flavors in the chile that would match with flavor profiles,"he said. He ordered himself a supply of Hatch chiles and started playing with different combinations of f ruits and herbs with the peppers, and ended up with a blend of the peppers with passionf ruit juice and herbs. "e created something that people really liked and wanted to buy,"he said. From there, the line grew to seven different sauces targeted at consumers f rom 25 to 55 with discretionary income, who are really interested in both gourmet food and healthy eating, but who don't necessarily have a lot of time to experiment with flavors in their own cooking. The sauces are all natural with no artificial preser vatives or genetically modified organisms. They have low salt and low sugar. "e approach cooking as a holistic, healthy, flavor-packed experience,"he said. "e show people how you can make a gourmet meal without using a lot of fat that adds extraneous calories." The sauces are also gluten-f ree, and while a couple of them include anchovies, the others are vegan. KN (cont. from Page 15)

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