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Whole Grain Benefits

Pipsnacks paving new ground for heirloom corn | 2021-06-08



NEW YORK – Pipcorn debuted a little over nine years ago in Smorgasburg, a trendy open-air market in Brooklyn, NY. The founders showed hand-stamped bags of heirloom seeds that had appeared in their mother’s spaghetti pot. Flavors included rosemary, sea salt, kettle, and Old Bay-inspired “crabby”.

Just a few months later, the brand was selected by Oprah Winfrey for its annual list of gift ideas, alongside high-top metallic shoes, high-end tequila and luxurious pajamas. The coveted award boosted demand for the snack company, which today offers a growing range of snacks made from hereditary corn, including crackers, corn spoons and cheese balls.

Compared to traditional corn, hereditary corn offers superior nutritional, quality and sustainability benefits, said Jennifer Martin, who founded Pipsnacks with her brother Jeff Martin and wife Teresa Tsou. The company sources from family farmers who save seeds from each harvest to plant for the following season.

The popped kernels are tiny, with a satisfactory crunch, the company says, and with virtually no pods, they’re easier to digest than regular popcorn. The brand’s puffed cheese snacks are baked with organic cheese and tinted with paprika, not artificial colors, noted Mr Martin. A number of dipping corn chips contain whole grain heirloom white corn flavored with ingredients like black truffle and lime zest.

“We had this amazing little popcorn heirloom that really started the whole thing, but we found over time and what we always wanted to do in the beginning … was take real ingredients and clean up childhood favorites,” said Mr. Martin.

Last year, Pipsnacks added a collection of snack crackers to its range, which were formulated with the leftover cornmeal from the brand’s cheese ball production in an exclusive national launch with Whole Foods Market.

“Sustainability has been a big part of our history for us from the start,” said Ms. Tsou. “We now use 99.9% of all heirloom corn we buy and we’re so grateful that Whole Foods recognized this opportunity and worked with us to get it on the shelves.”

Pipcorn products are sold in more than 10,000 retail stores, and the company is well on its way to achieving $ 12 million in sales this year. In a recent interview, the three founders talked about the past nine years and the future of pipsnacks.

Food Business News: How did you get into it?

Jennifer Martin: I have a lot of nutritional problems. I lived in Chicago and met a farmer who was growing this particular heirloom … He knew about my nutritional problems and said, “You should try this popcorn. It won’t hurt your stomach. “

I took it home and tried it, and it didn’t hurt my stomach which was shocking because up to this point in my life everything hurt me, especially popcorn. My brother Jeff helped me move a little while later and we had the whole place packed up and we had just one pot and the grains left and we popped him and he tried it for the first time and the first thing he did said was, “We have to sell this.”

Has it been difficult securing your supply of this heirloom corn as you scale your business?

Pipsnacks founderJeff Martin: This was one thing that was and will continue to be important to us as we grow, building the offering while celebrating the legacy, and that’s an interesting proposition as the hereditary corn was never intended to be a commercial product. It is passed down from generation to generation in small communities, usually for that community to grow for itself or its extended community. But it was never intended to be a commercial product.

We didn’t want to completely destroy the history of this carefully protected corn, but we also knew this was a really special ingredient to share with the world. That balancing act was interesting, but we’ve mastered it over time given the great relationships we have with the farmers.

What does future product development for pipsnacks look like?

Mr. Martin: We quickly realized that there are no more limits when it comes to a high-quality corn-based product. there is so much you can do That said, we definitely have more to do with salty snacks before expanding outside of salty snacks. There are so many of those classic nostalgic snacks from our childhood still on the shelves today, made with GMOs and artificial ingredients…. There is so much white space to clean up existing snacks that are popular and fun but never made naturally.

In the short term, we’re definitely sticking to salty snacks, generally bagged snacks, and you’ll see us in different parts of the aisle, but in the long run there are ideas we’ve been floating around for years that are completely outside of salty snacks. That speaks for how versatile and flexible you can work with such a high-quality corn ingredient.

We don’t want to be distracted by new ideas either, because the three of us love to develop and test new things. We sometimes start trapping each other because that’s a very fun part of the job.

What about other heirloom grains?

Mr. Martin: There is so much to do with corn, but there are other heirlooms worth celebrating as well.

Pipcorn on shark tankThere is some value in doing research outside of corn when making snacks that we couldn’t make with corn, but also from the perspective that there may be some other seeds that need to be saved. If we can turn around and do some of this work, that’s a really important thing when it comes to food chain health and food chain diversity.

We’re not tied to corn. We are corn today, but there is definitely an opportunity to grow outside of corn in the future.

You performed on Shark Tank more than six years ago and made a deal with Barbara Corcoran. How does it work?

Ms. Martin: Shark Tank reached out to us after they saw us on Oprah and it just wasn’t the time to go on the show so we stopped by the first time. The next year we applied and got on board and had a great experience. It’s a wild ride.

Fortunately for us, we wanted to work with Barbara and got a deal, and it’s been a great relationship ever since.

Okay, how did you get Oprah’s attention?

Mr. Martin: The Oprah experience came from our presence in this outdoor food market in Brooklyn called Smorgasburg, and that’s where we started our business. In 2012 we went to this outdoor market in a parking lot in Brooklyn on the weekends. We started in April and in May we were there maybe three to five weeks and one morning we were setting up and it was a really hot day … and we see someone working with a clipboard a few feet away. And it was so hot that you could tell she was uncomfortable. We said, “If you want to come back for some shade and use our tent as a home base, you’re welcome to do that.” She was grateful.

She used our tent as a home base for the next few hours. She was in and out. Before leaving, she said, “Thank you very much for giving me shade and a place to put my things. I’m a scout for Oprah’s Favorite Things and was sent here to find some new items to bring to Oprah and her team for this year’s gift guide. ”She wanted to take some pipcorn with her.

We were down, but didn’t think this was going to happen at the time. We were a couple of weeks old and thought this was a cool interesting part of the story that obviously turned into an amazing feature not only in the magazine but also on their TV show … on the Oprah Winfrey Network.

Obviously, Oprah loved the popcorn.

Pipsnacks portfolioMr. Martin: It was an iterative process; Oprah is heavily involved. Not only is this gift guide formed and Oprah has nothing to do with it. She’s the one who puts her stamp on these articles so it’s been a lot of iterations, what will it look like?

So we got these amazing wooden boxes that were individually handcrafted in Brooklyn. We had great vacation flavors. We took a tip from Oprah. At home she has truffle popcorn with lemon zest on top, so we put some of those flavors that she really loved into this vacation product. After a few months back and forth … we were selected and actually went to her office. We didn’t know we were going to be selected. They were filming behind the scenes what it takes to get a few brands on the list, and while they were putting our box on a conference table, she jumped out a door and said, “Yeah, I’ve already chosen.” these. I love it. You are in this year’s gift guide. “

That was in the summer. We had three months to prepare for this wave that would inevitably come.

So you’ve teamed up with a co-packer to ramp up production?

Mr. Martin: You would think so. That would be the right thing to do. We took a different approach because we were made ourselves. We’ve definitely invested in more professional popping equipment. We started building a team to help out in the kitchen. We thought we were better prepared than we were, but the welcome was amazing.

When the episode aired on TV, we were one of three brands that were featured, and by far the smallest, and they didn’t even talk about us or show the product. They searched our packaging in the market very quickly and our website crashed immediately. It was from that moment that we thought we were so prepared and the only thing we can’t have is the website crashing and it happened so quickly.

The good news is we were back up and running during the segment, but we missed that first wave, which may have been a blessing because we were having a hard enough time producing and shipping all of the orders we received. We scaled up as much as we could, then it was just like making the popcorn upside down, packing the popcorn, and shipping the popcorn for the next two months.

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Whole Grain Benefits

What’s the Best Diet for Runners? Nutrition Tips and More



Before shopping for groceries for running, it is important to understand the science behind it.

The three macronutrients that are important to your overall diet are:

In addition, a varied diet ensures that you are also getting micronutrients and antioxidants, which play key roles in muscle function and recovery.


Carbohydrates are the body’s main source of energy and are essential for long distance running.

When you consume them, your body breaks down dietary carbohydrates into their simplest form, the sugar, glucose.

Glucose is a vital source of energy for humans. This is because your body needs it to produce your cells’ energy currency called adenosine triphosphate (ATP) (1, 2).

During a run or exercise, your body can send glucose to muscle cells as an immediate source of energy. Any extra glucose in your bloodstream is sent to your liver and muscle cells to be stored as glycogen (1, 2).

During a run, your body first draws glucose from the blood to keep working muscles powered. When glucose levels start to drop, the body starts converting stored glycogen back to glucose through a process called glycogenolysis (1, 2).

Your VO2max is the maximum rate at which your body can consume oxygen while exercising, and it increases with higher exercise intensity.

This limits the oxygen available for energy production. As a result, your body engages in anaerobic (lack of oxygen) energy production that relies primarily on carbohydrates (3, 4).

When your exercise intensity increases, e.g. For example, when running and sprinting over shorter distances, your body uses carbohydrates as a primary source of energy and fat as a secondary source (2, 3, 5).

Because of the shorter duration of a sprint, most people have adequate blood sugar and glycogen stores to support their run (2, 3, 5).

During longer, lower-intensity runs, your body increasingly relies on fat stores to produce energy. This can happen, for example, on runs longer than 10 km (6 miles) (3, 4, 5, 6).

Additionally, most long distance runners also need to fill up on simple sugars to keep their run going. This is why many long-distance runners consume sports drinks or energy gels (5, 6).

Eating around 45–65% of total daily calories from carbohydrates is a good goal for most runners (7, 8).


Stored body fat is another great source of energy, especially when running long distances.

In general, you should aim to get between 20% and 30% of your total daily calories from mostly unsaturated fats. Avoid eating less than 20% of your caloric intake from fat (8).

Low fat intake is linked to a lack of fat-soluble vitamins and essential fatty acids (8, 9, 10).

During long-lasting endurance training, your body falls back on its fat reserves as the primary source of energy.

It does this through a process called fat oxidation. Stored triglycerides are broken down into fatty acids, which your body then converts into glucose (1, 3, 5, 6).

While the process of fat oxidation is useful in long distance running, it is less efficient than using carbohydrates during high-intensity exercise. Because fat takes more time to be converted into energy, and that process also requires oxygen (8, 9, 10).

In addition, dietary fat is less efficient as a training fuel than carbohydrates, which are consumed very quickly and are more readily available during exercise (8, 9, 10).

So instead of consuming fat specifically for running, you should consume it as part of a balanced diet to support the functions of your body.

Dietary fat is crucial for:

  • healthy joints
  • Hormone production
  • Nerve function
  • General health

It also supports the absorption of fat-soluble vitamins (A, D, E, and K), making it an important part of your diet (8, 9, 10).

If you have stomach upset, eat low-fat meals in the few hours before running. Instead, try to eat higher fat meals during recovery periods (10).


Protein is not a primary source of energy during endurance training. Instead, your body supports (11, 12):

  • Muscle growth and regrowth
  • Tissue repair
  • Injury prevention
  • the production of oxygen-carrying red blood cells
  • Total recovery

Your muscles break down as you run, which makes protein fueling important in rebuilding those muscles. Without protein, the muscles cannot be rebuilt efficiently, which can lead to muscle wasting, increased risk of injury and poorer performance (11, 12).

Although individual needs vary, most research suggests consuming around 0.6-0.9 grams of protein per pound (1.4-2.0 grams per kg) of your body weight per day.

This is sufficient for recovery and can prevent muscle loss in extreme endurance athletes (8, 10, 11).


Exercise puts a strain on your body’s metabolic pathways, so you need a diet high in micronutrients to support its function.

While every athlete has different needs, some micronutrients are particularly important (8):

  • Calcium. This is a major contributor to bone health and muscle contraction. Most people get enough calcium-rich foods in their diet, including dairy products and leafy greens.
  • Vitamin D. Vitamin D is important for bone health as it supports calcium and phosphorus absorption. It can also contribute to muscle metabolism and function. You can get it through sun exposure, supplements, and foods rich in vitamin D.
  • Iron. This is critical to the development of red blood cells, which provide oxygen to working muscle cells. Long distance runners, vegetarians, and vegans may need more than the recommended food intake – more than 18 mg per day for women and 8 mg per day for men.
  • Antioxidants. Antioxidants help reduce cell damage from oxidation from intense exercise. Eating foods high in antioxidants – like vegetables, fruits, nuts, seeds – seems to be more effective than taking antioxidant supplements.
  • Other nutrients and aids. Many athletes use supplements or consume foods to improve performance, such as beetroot, caffeine, beta-alanine, and carnosine. Some of these are backed by more research than others.

For most people, eating a variety of whole foods ensures that you are getting enough micronutrients.

If you think you have a deficiency or want to try a new nutritional supplement, speak to a doctor.


Carbohydrates are your body’s main source of energy during exercise. As you increase the distance and time of your runs, your body also begins to use stored fat for fuel. Prioritizing your diet can help improve your performance.

Good timing when eating can make all the difference in your runs. Your timing largely depends on:

  • how long and far do you run
  • your personal goals
  • your tolerance
  • Your experience

The best way to find out what works for you is through trial and error.

Diet before the run

Most people who run for less than 60 minutes can safely exercise without eating first. Even so, you may want to have a small, high-carb snack to provide a quick source of glucose. Examples are (13, 14):

  • 2-3 Medjool dates
  • Apple sauce
  • a banana
  • a glass of orange juice
  • Energy gel

If you plan to run for more than 60-90 minutes, have a small meal or snack containing about 15-75 grams of carbohydrates at least 1-3 hours before your workout.

This gives your body enough time to digest your food (8, 13, 14, 15).

Examples of carbohydrates to eat are:

  • a fruit smoothie made from milk and a banana
  • Scrambled eggs and toast
  • a bagel with peanut butter

Avoid high-fiber foods a few hours before running, as these take longer to digest and can cause stomach upset during exercise. Examples are whole grains, beans, lentils, and some vegetables.

After all, people who run for more than 90 minutes may want to recharge with carbohydrates a few days before an event.

This involves consuming a large amount of carbohydrates before a long distance run to make sure your body is storing as much glycogen as possible for quick energy supply (8).

While carbohydrate loading, many people attempt to consume 3.2-4.5 grams of carbohydrates per pound (7-10 grams per kilogram) of their body weight per day 36 to 48 hours before running. The best sources are complex carbohydrates like (8, 9, 10):

  • potatoes
  • Sweet potatoes
  • Whole wheat pasta
  • Brown rice
  • Multigrain bread
  • low fiber cereals

During your run

The only macronutrient that you need to focus on while running is carbohydrates. What you consume should largely depend on the length and intensity of your run.

Here are general guidelines you can follow for different run lengths (8, 9, 10):

  • Less than 45 minutes. No high-carb foods or drinks are required.
  • 45-75 minutes. You might want a high-carbohydrate mouthwash or small sips of a sports drink.
  • 60-150 minutes. You may want to replenish your blood sugar level with 30-60 grams per hour of a sports drink or energy gel.
  • 150 minutes or more. For long distance endurance runs, you may need to fill up with 60-90 grams of carbohydrates per hour. Most people prefer to stock up on high-carb sports drinks, gels, chewy candies, and bananas.


Whether you eat right after your run depends on the intensity of the exercise, the duration of the run, and your personal preferences.

If you want to eat right away, try a small snack with carbohydrates and proteins, such as chocolate milk or an energy bar.

Try to eat a meal that is high in carbohydrates and protein within 2 hours of your run.

Try to consume between 20 and 30 grams of protein. Research has shown that this can promote increased muscle protein synthesis.

Some examples of high protein foods are (8, 9, 10, 16):

  • beef
  • chicken
  • fish
  • Eggs
  • tofu
  • Beans
  • lenses
  • tempeh
  • Protein powder (whey or vegetable based)

You should also replenish your glycogen stores by eating complex carbohydrates like whole wheat pasta, potatoes, brown rice, and whole grain bread, which provide a constant source of glucose for hours after your run (7, 8, 9, 15).


In most cases, food intake before, during and after the run depends on many personal factors. Try out some of these pointers and tweak them as needed to see what works best for you.

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Whole Grain Benefits

The benefits of fiber | 2021-09-21



The “Dietary Guidelines for Americans 2020-2025” state that more than 90% of women and 97% of men do not adhere to the recommended intake of fiber, and such deficits are associated with health risks. This is where fiber fortification in baked goods, a traditional source of intrinsic grain-based fiber, helps consumers get closer to their intake goals. While there is a lot of fiber in it, bakers may want to explore those that give the recipe a function, such as: B. those that can eliminate gluten in bread or reduce sugar in biscuits.

Family-owned and operated Royo Bread Co., New York, launches a low-calorie, keto-friendly artisanal bread that has 30 calories, 2 grams of net carbohydrates, and 11 grams of fiber per slice. Wheat-resistant starch is the first ingredient. Other sources of fiber include wheat protein, wheat bran, whole rye flour, ground flaxseed, and psyllium husk.

“Flax seeds are high in omega-3 fats and fiber,” says Ronit Halaf, a registered nutritionist who started the company in 2019 with her baker husband, Yoel Halaf. “Psyllium husks are an important part of all of our products. It contains soluble fiber and insoluble fiber that will help increase fullness, slow digestion, and most importantly, help you stay regular. Wheat protein, also called wheat gluten, is essential to keep our products together. It contains traces of wheat and is a rich source of fiber, vitamins and minerals. “

For Nature’s Path, Richmond, British Columbia, the focus was on eliminating added sugar in muesli. But ingredient technology also added fiber to it.

“People worry about the amount of sugar they’re consuming,” said Arjan Stephens, general manager of Nature’s Path. “Our new granolas contain 0% added sugar and are still 100% delicious.”

The muesli is available in vanilla-almond butter and mixed berry flavors, with each serving containing 17 grams of whole grain products. That doesn’t mean everything in fiber, however, as one serving only contains 3 grams. This still enables a high-fiber claim. The secret of the muesli’s sweet taste is its main ingredient: date powder.

“Dates are also high in fiber, which is great for digestive health,” said Stephens. “And their fiber content makes dates a low-glycemic food.”

While most Americans are aware that they need to consume more fiber and less sugar, it is not an easy task. You are not ready to forego quality and enjoyment.

According to a study by ADM Outside Voice, more than half of consumers associate fiber with benefits like digestive health. In addition, 56% of consumers report adding or increasing fiber to their diet, the Hartman Group reports in their report, Reimagining Wellbeing Amid COVID-19, 2021.

“However, added fiber can also be linked to digestive problems,” said Sarah Diedrich, Marketing Director, Sweetening Solutions and Fibers, ADM. “Our research has shown that almost 70% of consumers would stop buying a product if it caused gastrointestinal problems.”

This article is an excerpt from the September 2021 issue of Baking & Snack. To read the full fiber optic feature, click here.

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Whole Grain Benefits

Safety, other foods, and more



People with diabetes can enjoy dill pickles as a snack or as part of their favorite dishes. You should be careful with sweet cucumbers, however, and those at risk for heart disease should consider the effects of the added sodium on their health.

Pickled and fermented foods can offer some benefits. People with diabetes who want to include in their diets could try putting vegetables and fruits at home where they can control how much sodium or sugar they are using.

The following article describes everything a person with type 2 diabetes needs to know about cucumber. It also provides information about other fermented foods, what to include in a diet and what to avoid.

A person with type 2 diabetes can eat cucumber as a snack or as part of their meal. There are some exceptions to this rule, and people still need to eat them in moderation.

Dill pickles are generally the best option as they contain less than 2 grams (g) of carbohydrates in a 100 g serving. The low sugar and carbohydrate content should help prevent blood sugar from rising after a meal or snack.

People with type 2 diabetes may also get other health benefits from dill pickles because of the vinegar they often bring with them. According to a 2018 systematic review, several studies have observed that consuming vinegar can help lower levels of A1C in the blood, which is beneficial in treating diabetes.

In another preliminary study from 2013, researchers found similar results. They found that healthy adults who ate vinegar with meals had better fasting glucose levels during the 12-week study.

However, dill pickles have one drawback. They are extremely high in sodium, at 808 milligrams (mg) in a 100 g serving. Since a person with diabetes is already at a higher risk of heart disease and high blood pressure, they should only eat dill pickles in moderation to avoid too much sodium in their diet.

Sweet pickles are not that suitable for diabetics. They contain about 18.3 g of sugar in a 100 g serving. To prevent blood sugar spikes, a person should consider eating protein like chicken and healthy fat like olive oil when ingesting a sweet cucumber.

Sweet cucumbers also contain around 457 mg of sodium in the same serving.

To be clear, sweet pickles include “bread and butter” and other sweeter pickles.

Pickles have relatively no nutritional value. Although they are often low in calories, they don’t provide many vitamins or minerals other than sodium, which can be harmful to a person’s health.

A person living with type 2 diabetes may find that adding pickled or fermented foods to their diet is beneficial.

Fermented foods can have health benefits, such as the provision of antioxidants. Numerous studies show that consuming antioxidants can help reduce the number of free radicals or harmful particles circulating through the body.

However, the American Diabetes Association lists pickled foods as high in sodium and says people should eat them in moderation.

Some pickled foods that a person can add to their diet in moderation are:

  • Olives
  • Beets
  • radish
  • Carrots
  • sauerkraut

A person can also pickle vegetables and fruits at home, which means they can pickle almost any vegetable they want. Home pickling has some nutritional benefits as a person can control how much sodium or sugar they use in making the pickled foods.

If home pickling is not an option, a person should look for pickled foods that:

  • low in sodium
  • little sugar
  • fermented

People with diabetes should speak to their doctor about the best diet change based on their situation. The Centers for Disease Control and Prevention (CDC) recommend that a person follow a nutrition plan based on the following criteria:

  • individual taste
  • Gates
  • lifestyle
  • Medication

Although a eating plan can vary, they recommend a person eat the following:

  • mostly whole foods like vegetables, fruits, lean proteins, and whole grains
  • starch-free vegetables like broccoli, spinach, zucchini, mushrooms, green beans, and other leafy greens
  • less sugar and refined grains like white bread, pasta, baked goods and candy

Find out more about the best foods for people with diabetes here.

People with diabetes should aim to limit foods high in sugar and processed carbohydrates. These foods can quickly raise a person’s blood sugar levels and are generally not beneficial for anyone’s health.

Some foods that you should avoid include:

  • Energy drinks
  • flavored milk
  • Sports drinks
  • sweetened tea
  • lemonade
  • fruit juice
  • normal lemonade

In addition, a person should limit the following foods:

  • Candy
  • crisps
  • cake
  • ice cream
  • cracker
  • white pasta, white bread, and other processed carbohydrates
  • cake

A person with type 2 diabetes can consume cucumbers in moderation as part of their diet. You may find that the cucumber vinegar helps control your blood sugar levels.

A person should look for low-sodium and sugar-free varieties to reduce their sodium intake and prevent blood sugar spikes.

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