Oser Communications Group

NATURALLY HEALTHY www.gourmetnews.com n MARCH 2018 n GOURMET NEWS N H 1 5 0 adapted to serve their shoppers' evolving needs. The snack food aisle, too, has reacted to the increased focus on snacking by putting a heightened focus on transparency, purity of ingredients and true simplicity. Today, these features have become mainstream. They are expected by consumers and are held in the same esteem as product innovation. Most specifically, foods denoted as "small batch" suggest the product is made with care, attention and skill. This ultimately puts the power back into the consumer's hands. With an authentic recipe for pork rinds, Southern Recipe Small Batch attains the texture and genuine small batch flavor consumers crave, with a fraction of the guilt. They're gluten free, low carb and deliver big taste as a craft- made take on the traditional pork rind. Shoppers can also enjoy an innovative ap- proach to producing the favored snack of the South, the pork rind, with intentional ingre- dients and processes. By popping each rind in heart-healthy sunflower oil and dusting it with bold spices and flavor blends, every bag of pork rinds offers a snack with the taste of indulgence and 8 grams of protein. It's a Southern snack with an edgy look and clean ingredients that are naturally better. Southern Recipe Small Batch is a different kind of rind. About Southern Recipe Small Batch Southern Recipe Small Batch, a division of Southern Recipe – "The tastiest crunch in the South" – is a small batch, handcrafted brand of pork rinds. Developed with the purpose of delivering iconic flavor in a nostalgic recipe, Southern Recipe Small Batch offers this tra- ditionally indulgent Southern snack in four artisanal flavors that boast 8 grams of protein and low carb and naturally gluten free. For more information, visit booth #5640, call 800.241.7675, go to www.southern recipesmallbatch.com or follow the company on social media. Shoppers (Cont'd. from p. 1) trend, and it never will be. Sure, consumers today are going gluten-free to avoid heavy, over refined wheat based flours. Many have redirected their interests towards rice, legume and ancient grain flours which pro- vide much more nutritional value, texture and flavor. The increased use of these ingre- dients is certainly what sparked the idea of a "gluten-free trend." However, for the three million Americans with Celiac disease, an autoimmune disorder where gluten causes the immune system to destroy healthy intes- tinal tissue, "gluten-free" is a necessity, not a trend. According to the Gluten-Free Agency, Celiac disease is the most common autoimmune disorder in the world. In Amer- ica, diagnosis rates have quadrupled since the 1950s. The reasons are unclear, but the disease is no fabrication. That being said, individuals with Celiac disease could not be more grateful and ex- cited about this trend known as "gluten- free." New technology allows producers to puff, pop, roast and toast different ancient grains resulting in a variety of different fla- vors, textures and aromas. The major chal- lenge for food producers now is to make these ingredients and end products more ac- cessible, continue to inform consumers of the nutritional benefits of a gluten-free diet and utilize today's technology to consistently develop innovative ingredients and products. Western Foods (WF) is located in Wood- land, California, which is in the heart of the California rice growing district, renowned for its high quality non-GMO medium grain japonica rice. WF is a dedicated gluten-free rice and ancient grain mill. Its parent company, Western Milling, based in Goshen, California, is one of the largest privately held feed companies in the world with multiple facilities throughout the Western United States. WF started business in 2010 and has grown exponentially, rid- ing the wave of the gluten-free trend. Its dedicated gluten-free rice and ancient grain mill and blending facility have all the nec- essary quality certifications in order to pro- vide safe products with less than 10 parts per million of gluten. WF's dedicated gluten-free facility conforms to the Califor- nia Certified Organic Farmers (CCOF) and WF is proud to announce it has recently at- tained SQF Level 2 and Halal certifica- tions. In addition, WF is a member of the Whole Grains Council and a member of Non-GMO Project Verified. WF is dedi- cated to milling hypo-allergenic rice flours, long, medium and sweet, together with an- cient grains focusing, but not all-encom- passing, sorghum, millet, quinoa, amaranth and teff, creating turn-key custom ready formulations in the gluten-free snacks and baked goods arena. Its latest product offer- ings are reduced micro flours, lowering micro counts on both rice and ancient grain flours together with pre-gelatinized (which is pre-cooked rice flour). In addition, WF is now offering puffed, popped, flaked, toasted, roasted and coated rice and ancient grain products. WF has the necessary equipment to offer retailers both branded or private label flexible package options for gluten-free bakery mixes and other related products. For more information, go to www.western foodsco.com or visit booth #N349. Western Foods (Cont'd. from p. 1) 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. GN: What food products contain palm oil? KK: Palm oil's semi-solid properties make it a favorite ingredient among food proces- sors. From palm oil you can have unlimited oil fractions for use of any kind of food ap- plications. The oil could be incorporated into a wide variety of food products, which in- clude cooking oils, margarines, noodles, shortenings, vegetable ghee, bakery prod- ucts, 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 makes it most ideal for formulating solid fats such as vanaspati, margarine, shorten- ings and other bakery fats. More impor- tantly, these palm fats are not hydrogenated and therefore are trans-fatty acids free. GN: Is palm oil a trans fat? Will palm oil consumption raise blood cholesterol levels? KK: 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 7 percent to 38 per- cent. GN: What's so special about red palm oil? KK: 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 mpoc.org.my or visit booth #4776. MPOC (Cont'd. from p. 1) Wrapped single-serve cup packaging offers many functional and visual advantages over other single-serve packaging options avail- able. Variety of Uses While combining science and art, wrapped single-serve cup packaging is becoming an increasingly more popular packaging option for cereal and granola, oatmeal, soups, macaroni and cheese, chowders and chilis, fruit, yogurt, dairy and desserts. Brand owners, retailers, packag- ing engineers and manufacturers recog- nize wrapped paperboard cups as cost effective packaging that displays well in store environments, ships efficiently, pro- vides protection and is user friendly, durable and lightweight. Enhanced Packaging Graphics Graphics printed onto paper overwraps offer superior eye-catching graphics when com- pared to dry offset printing (directly printed onto plastic cup material for many dairy items such as yogurt and cottage cheese) and foam sleeve wrapped cups (often used on microwavable cups). Printing onto the smooth paperboard surface allows for pho- tographic food imagery with more detail and graphics appeal compared to other printing processes. Engineered to Provide Protection and Convenience The plastic cup is often microwavable and is lightweight while providing protection to the contents inside. The plastic can be engi- neered with materials to further extend shelf life, offering moisture and oxygen protec- tion. The paperboard overwrap provides ad- ditional rigidity to the package and some thermo protection while providing an excel- lent surface for packaging graphics and branding information. In addition to offering convenience and protection, the paper wrap and plastic cups can be separated after use and recycled in many municipalities. Clear Advantage The plastic cup is available in clear resin, which allows consumers to see the contents on the store shelves and during preparation. The paper wrap can also have a fill line printed onto the back side of the wrap that is viewable when looking down into the cup for easier preparation. In addition, a custom die-cut window on the paper wrap can pro- vide visibility to the package contents and additional marketing appeal on store shelves. Wrapped single-serve cups offer on-the-go convenience while combining science and art. Consumers can look forward to new healthy food options as the paper wrapped single-serve cup market continues to grow. Celebrating over 25 years of experience and innovation, Interpress Technologies is a food packaging leader specializing in formed paperboard cups and containers, wrapped cups, printed sidewalls and folding cartons with high impact graphics. Interpress has three locations producing packaging "Made in USA" with certified sustainable paper- board. Interpac Technologies, a sister com- pany, is a certified organic co-manufacturing facility and fills cups, oils (coconut, olive, flax), packets, bags and pouches. For more information, visit booth #1521 or contact Interpress Technologies at 800.929.9771, inquiry@iptec.com or www.interpresstechnologies.com. Interpress Technologies (Cont'd. from p. 1)

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