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Whole Grain Benefits

ReGrained innovating in upcycled food for grains that deliver nutritional benefits

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The statistics are now known. About a third of all the food we produce is wasted every year. So if food waste were a country, it would be the third largest emitter in the world after China and the US. When up to 811 million people around the world go to bed hungry, the moral ramifications of food waste are clear.

Reducing food waste therefore offers ecological and social benefits. Significantly, it also presents a significant economic opportunity.

The financial cost of food waste to society is estimated at over $ 940 billion a year, according to the FAO. Meanwhile, Food Losses nonprofit, ReFED, estimates an annual investment of 14 billion, that’s a return on investment of one in five.

Innovation is seen as an important lever to reduce food waste worldwide and unlock the economic potential of lost nutrients. ReGrained is an entrepreneurial company that is responding to this global problem with a future-oriented solution.

Founded by a couple of home brewers, ReGrained “saves” the grain that is created every time beer is brewed. “Our patented technology, which we jointly developed with the US Department of Agriculture, uses a thermomechanical process to safely and efficiently recycle nutritious plant material from food processing by-products,” said co-founder and CEO Dan Kurzrock.

He believes that the combination of environmental, social and economic incentives makes upcycling a promising area for further development and scale-up.

“Qualitatively, upcycling has a direct impact on the final financial result. Wasted food equals wasted money. Fortunately, unlike other equally urgent solutions to climate change, the incentives are in all the right places across the board for a stronger circular economy so that upcycled foods can take a big boost.

“From an economic point of view, value-adding ingredients and products made from spent grains alone could easily represent a market opportunity worth billions of dollars.”

SuperGrain + is made from spent grains / Image: ReGrained

Functional ingredients for value-adding applications

ReGrained makes limited branded products for sale through its website. However, this is not at the core of the company’s business plan. Rather, ReGrained aims to establish itself as a business-to-business provider of products such as the ingredient SuperGrain +.

“The output of our technology is dry, stable and suitable for various value-adding applications in dough, snacks, extrusions, beverages and more,” reveals Kurzrock from ReGrained.

To support their work with grocery brands, the ingredients group developed their Upcycled Food Lab, an innovation platform that enables collaboration with food manufacturers to develop and bring to market “scalable and highly marketable” upcycled food products. “We are still overwhelmed by the variety of uses of our SuperGrain + ingredient and continue to research, develop and learn,” we were told.

“What is surprising is that our technology is not only very energy efficient, but that our yields also have improved taste and aroma compared to conventional processing methods,” Kurzrock told FoodNavigator, suggesting that it can be used in both sweet and savory applications .

SuperGrain + “puts a lot on the table” for product formulators – but it’s important to understand that it “doesn’t work like baker’s flour”. “For example, although the ingredient is obtained from barley and therefore naturally contains gluten, the functionality of the gluten is withdrawn during the brewing process. For applications with a yeast rise, it is therefore important not only to optimize the right inclusion ratio in order to achieve an excellent nutrient density and an excellent taste …

Wrap up a powerful nutritional value

In addition to the functionality of SuperGrain +, it’s worth noting that the ingredient also has nutritional benefits, Kurzrock believes.

“The artist formerly known as spent grains has well-documented nutritional benefits. It’s easily one of the most overlooked and undervalued supply chains in our food system. “

He explained that the flavor and nutrients are “concentrated” in the brewing process. “Only the sugar in the grain is ‘consumed’ in brewing. We’re closing the loop on the remaining fiber, protein, and other nutrients on a large scale to create a more circular food economy. Therefore, the formulation with SuperGrain + generally reduces the net carbohydrates and calories while increasing the fiber and protein content. “

In fact, SuperGrain + provides a “minimum” of 3.5 times as much fiber and twice as much vegetable protein as whole grain and white flours on a pound-for-pound basis, the company said.

“It is considered a good source of fiber that supports healthy digestion. SuperGrain + also contains beta-glucan, a nutrient that promotes cardiovascular health and lowers plasma cholesterol levels. It provides almost 75% fewer net carbohydrates than all-purpose flour and more than 60% than whole-wheat flour, ”says Kurzrock.

ReGrained production facilityReGrained works with brands to innovate with its upcycling ingredients / Image: ReGrained

Consumer appeal drives CPG innovation

The flavor and nutritional benefits of SuperGrain + can be harnessed along with growing consumer awareness of food waste and upcycling, ReGrained believes.

Consumer demand for upcycled food has grown rapidly since 2019, as Kurzrock noted, citing data from Mattson Proprietary Research, with 95% of consumers saying they want to do their part to reduce food waste and 57% saying they intend to Targeted more upcycling products to buy groceries.

“In a broader sense and encouraging to see that 42% of consumers say they are more aware of the environmental impact of their food choices, while consumer awareness of the positive effects of reducing food waste on the climate crisis has increased by 71% since 2019,” he said citing the International Food Information Council and Spoonshot.

This consumer appeal – in addition to the sustainability, functional and nutritional performance of SuperGrain + – gives CPG brands many reasons to investigate the ingredient as an innovation path. Kurzrock said ReGrained has “dozen” of projects under development with brands that “cover almost every aisle in the grocery store.” The US start-up is also working with food service operators on fresh concepts for menu items such as pizza. “From emerging to global companies, our product development projects range from reformulating familiar favorites to jointly inventing new products.”

All projects with big players are “under strict NDA” but Kurzrock was able to share examples of some innovations introduced with smaller CPGs last year. These included Doughp’s “Beast Mode Brownie,” which incorporated SuperGrain + into a candy to get twice as much protein and six times more fiber than traditional flavors; a vegan ice cream from Bi-Rite that combines SuperGrain + with coconut milk and roasted bananas; and an upcycling pasta developed with semolina artisanal pasta. In the commercial bakery, the Panorama Bakery chain has developed a brioche that, in addition to some Bavarain-style pretzels, contains ReGrained prominently in the dough. “We have many other types of bread, biscuits and baked goods in the works,” added the food founder.

SAP package and pasta ReGrainedSemolina artisanal pasta uses the upcycling flour from ReGrained / Image: ReGrained

Build a benchmark for impact

“We have come a long way since our roots as underage college homebrewers and are now actively working with many of the world’s leading food companies to tackle the global problem of food waste,” reflected Kurzrock.

But the journey is not over yet. ReGrained hopes to expand its size further to increase its impact on food security and the sustainability of the food system.

“In our industry, scaling means direct impact. The more by-products of food processing we recycle, the more waste we reduce upstream and the more nutritious food we can deliver downstream to consumers, ”the managing director told us.

“Our goal is to bring tasty and nutritious upcycling foods to every aisle on the grocery and restaurant menu pages. Ingredient manufacturers, food companies, consumers and the planet will all benefit from upcycled food. “

This commitment means the company is also working with brewers on the supply side as it can help them reduce the carbon footprint of their own operations. “On the supply side, we partner with the brewing industry, including our strategic investors MolsonCoors. Options include making our technology available locally as a distributed infrastructure, increasing the capacity for local supply and further reducing a company’s carbon footprint. “

Going forward, ReGrained intends to expand its portfolio of ingredients as well as the variety of side streams to which its patented technology can be applied. In addition to the SuperGrain + powder, which is already on the market, the company plans to launch industrial value-added applications such as crispies and blends in 2022.

ReGrained is also working on expanding the side streams it is upcycling. “We developed the technology for beer grain, but we found it worked well for other inputs like pulps from juice and residues from plant milk and more.

“All in all, we will relentlessly pursue our vision of reinventing our food system to create a more circular, resilient, and fairer system.”

Whole Grain Benefits

For the 55-and-over crowd, March 27-April 3, 2022 | Local News

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For information about services available to older adults, contact Pam Jacobsen, director of the Retired and Senior Volunteer Program and Helen Mary Stevick Senior Citizens Center, 2102 Windsor Place, C, at 217-359-6500.

RSVP and the Stevick Center are administered by Family Service of Champaign County.

ANNOUNCEMENTS

  • Active Senior Republicans in Champaign County’s monthly meeting will be held at 9:30 am on April 4 in the Robeson Pavilion Room A & B at the Champaign Public Library. This month’s speakers will be Jesse Reising, Regan Deering and Matt Hausman, Republican primary candidates for the newly redrawn 13th Congressional District.
  • Parkland Theater House needs four ushers each night for “The SpongeBob Musical,” opening April 14. There will be nine shows in total — April 14-16, April 22-24 and April 29-May 1. For details, call or email Michael Atherton, Parkland Theater House Manager, theatre@parkland.edu or 217-373-3874.
  • Parkland College also needs four volunteers for commencement. The commencement ceremony will be in person at Krannert Center for the Performing Arts at 8 pm May 12. Volunteers needed from 6:30 to 8 pm For details, contact Tracy Kleparski, Director of Student Life, at TKleparski@parkland.edu or 217- 351-2206.
  • The Milford High School National Honor Society and Student Council is hosting a Senior Citizens Banquet at 6 pm April 22. The event will be held in the MAPS #124 Gymnasium (park at south doors at Milford High School. To RSVP, call Sandy Potter at 815-471-4213.

STEVICK CENTER ACTIVITIES

Knit or crochet for those in need:

Meditative Movement with Yoga:

  • 9 to 10:15 am Tuesdays and Thursdays.

Bingo:

  • 11 am to noon, second and fourth Tuesdays. Call 217-359-6500.

Bridge:

  • Noon to 3 pm Thursdays.

Euchar:

Card game 13:

  • To sign up to play, call 217-359-6500 and ask for Debbie.

Men’s group:

  • 9 am Monday-Friday. Join us for a cup of coffee and great conversation.

HOT LUNCH PROGRAM

The Peace Meal Nutrition Program provides daily hot lunches at 11:30 am for a small donation and a one-day advance reservation at sites in Champaign, Urbana, Rantoul, Sidney (home delivery only), Mahomet (home delivery only) and Homer.

For reservations, call 800-543-1770. Reservations for Monday need to be made by noon Friday.

NOTE: There is no change for home deliveries, but at congregate sites, you can get a carry-out meal.

Sunday:

  • BBQ pork sandwich, mini potato bakers, corn, creamy cole slaw, bun.

Tuesday:

  • Turkey pot roast with carrots and celery, Italian green beans, pineapple, whole grain roll.

Tuesday:

  • Savory sausage stew, broccoli, chunky apple sauce, biscuit, surprise dessert.

Tuesday:

  • Meatloaf, mashed potatoes and brown gravy, tomatoes and zucchini, apricots, whole-grain roll.

Friday:

  • Chef’s choice — regional favorites will be served.

VOLUNTEER OPPORTUNITIES

If you are 55 and older and want to volunteer in your community, RSVP (funded by AmeriCorps Seniors and the Illinois Department on Aging) provides a unique link to local nonprofits needing help. We offer support, benefits and a safe connection to partner sites.

Contact Pam Jacobsen at rsvpchampaign@gmail.com or 217-359-6500.

CURRENT NEEDS

Senior Volunteers.

  • RSVP of Champaign, Douglas and Piatt counties/AmeriCorps Senior Volunteers is your link to over 100 nonprofit organizations. Please contact Pam Jacobsen at rsvpchampaign@gmail.com or call 217-359-6500 for volunteer information.

Food for seniors. Handlers needed to unload boxes of food for repackaging at 7 am on the second and fourth Tuesdays of the month. We are looking for backup delivery drivers to deliver food to seniors. Contact Robbie Edwards at 217-359-6500 for info.

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Whole Grain Benefits

The future of nutrition advice

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By Lisa Drayer, CNN

(CNN) — Most of us know we should eat more fruits, vegetables and whole grains.

So why would the National Institutes of Health spend $150 million to answer questions such as “What and when should we eat?” and “How can we improve the use of food as medicine?”

The answer may be precision nutrition, which aims to understand the health effects of the complex interplay among genetics, our microbiome (the bacteria living in our gut), our diet and level of physical activity, and other social and behavioral characteristics.

That means that everyone could have their own unique set of nutritional requirements.

How is that possible? I asked three experts who conduct precision nutrition research: Dr. Frank Hu, professor of nutrition and epidemiology and chair of the Department of Nutrition at the Harvard TH Chan School of Public Health, and Martha Field and Angela Poole, both assistant professors in the division of nutritional sciences at Cornell University’s College of Human Ecology.

Below is an edited version of our conversation.

CNN: How is precision nutrition different from current nutrition advice?

dr Frank Hu: The idea of ​​precision nutrition is to have the right food, at the right amount, for the right person. Instead of providing general dietary recommendations for everyone, this precision approach tailors nutrition recommendations to individual characteristics, including one’s genetic background, microbiome, social and environmental factors, and more. This can help achieve better health outcomes.

CNN: Why is there no one-size-fits-all prescription when it comes to what we should be eating?

Huh: Not everyone responds to the same diet in the same way. For example, given the same weight-loss diet, some people can lose a lot of weight; other people may gain weight. A recent study in JAMA randomized a few hundred overweight individuals to a healthy low-carb or low-fat diet. After a year, there was almost an identical amount of weight loss for the two groups, but there was a huge variation between individuals within each group — some lost 20 pounds. Others gained 10 pounds.

Martha Field: Individuals have unique responses to diet, and the “fine adjust” of precision nutrition is understanding those responses. This means understanding interactions among genetics, individual differences in metabolism, and responses to exercise.

CNN: How do we eat based on precision nutrition principles now?

Huh: There are some examples of personalized diets for disease management, like a gluten-free diet for the management of celiac disease, or a lactose-free diet if you are lactose intolerant. For individuals with a condition known as PKU (phenylketonuria), they should consume (a) phenylalanine-free diet. It’s a rare condition but a classic example of how your genes can influence what type of diets you should consume.

Angela Poole: If I had a family history of high cholesterol, diabetes or colon cancer, I would increase my dietary fiber intake, eating a lot of different sources, including a variety of vegetables.

fields: If you have high blood pressure, you should be more conscious of sodium intake. Anyone with a malabsorption issue might have a need for higher levels of micronutrients such as B vitamins and some minerals.

CNN: There is research showing that people metabolize coffee differently. What are the implications here?

Huh: Some people carry fast caffeine-metabolizing genes; others carry slow genes. If you carry fast (metabolizing) genotypes, you can drink a lot of caffeinated coffee because caffeine is broken down quickly. If you are a slow metabolizer, you get jittery and may not be able to sleep if you drink coffee in the afternoon. If that’s the case, you can drink decaf coffee and still get the benefits of coffee’s polyphenols, which are associated with decreased risk of heart disease and diabetes without the effects of caffeine.

CNN: How much of a role do our individual genes play in our risk of disease? And can our behavior mitigate our disease risk?

Huh: Our health is affected by both genes and diets, which constantly interact with each other because certain dietary factors can turn on or off some disease-related genes. We published research showing that reducing consumption of sugary beverages can offset the negative effects of obesity genes. That’s really good news. Our genes are not our destiny.

Another area of ​​precision nutrition is to measure blood or urine metabolites, small molecules produced during the breakdown and ingestion of food. For example, having a higher concentration of branched-chain amino acids (BCAAs) strongly predicts one’s future risk of diabetes and cardiovascular disease. The blood levels of BCAAs depend on individuals’ diet, genes and gut microbiome. We found that eating a healthy (Mediterranean-style) diet can mitigate harmful effects of BCAAs on cardiovascular disease. So measuring BCAAs in your blood may help to evaluate your risk of developing diabetes and cardiovascular disease and encourage dietary changes that can lower the risk of chronic diseases down the road.

fields: The environmental effects can sometimes be on the same magnitude as the genetic effects with respect to risk for disease.

CNN: Our individual microbiomes may be able to dictate what type of diet we should be consuming. Can you tell us about this emerging research? And what do you think of microbiome tests?

Poole: Research has shown that in some people, their blood sugar will spike higher from eating bananas than from eating cookies, and this has been associated with microbiome composition. Scientists have used microbiome data to build algorithms that can predict an individual’s glucose response, and this is a major advance. But that’s not an excuse for me to shovel down cookies instead of bananas. Likewise, if the algorithm suggests eating white bread instead of whole-wheat bread due to blood glucose responses, I wouldn’t just eat white bread all the time.

At the moment, I’m not ready to spend a lot of money to see what’s in my gut microbiome… and the microbiome changes over time.

Huh: Microbiome tests are not cheap, and the promise that this test can help develop a personalized meal plan that can improve blood sugar and blood cholesterol … at this point, the data are not conclusive.

CNN: How will nutrition advice be different 10 years from now?

Poole: I think you will receive a custom-tailored grocery list on an app — foods that you want to buy and foods that you want to avoid, based on your blood sugar responses to foods, your level of physical activity and more.

Huh: We will have more and better biomarkers and more affordable and accurate nutrigenomics and microbiome tests as well as better computer algorithms that predict your response to food intakes.

But these technologies cannot substitute general nutrition principles such as limiting sodium and added sugar and eating more healthy plant foods. In a few years, you may be able to get a more useful response from Alexa if you ask her what you should eat — but like other answers from Alexa, you’ll have to take it with a grain of salt.

The CNN Wire
™ & © 2022 Cable News Network, Inc., a WarnerMedia Company. All rights reserved.

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Whole Grain Benefits

Are Peanut Butter and Jelly Sandwiches Healthy?

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In order to assess its nutritional value, first we must discuss the breakdown of this sandwich.

Typically, there are three main ingredients — bread, peanut butter, and jelly — each with different nutritional values.

Nutritional value of bread

Bread can be a part of a balanced diet. The nutritional value of bread depends on the type chosen.

For starters, whole-grain bread is the best option because it provides a higher amount of nutrients. Whole grain kernels have three parts: the bran, endosperm, and germ (1).

Because whole grain bread retains all three parts, it’s higher in protein and fiber compared with other breads. These nutrients slow the absorption of sugar into your blood stream and keep you full longer (2, 3).

Whole grain bread is also richer in key nutrients, like B vitamins, iron, folate, and magnesium. Look for the word “whole” as part of the first ingredient in bread’s nutritional label (2).

Choosing sprouted grain bread, like Ezekiel bread, is also an excellent choice. The sprouting process increases digestibility and bioavailability of nutrients. Studies show sprouted bread has more fiber, vitamin E, and vitamin C, and beta-glucan (4).

Sourdough bread is fine, too. Although it’s not as high in fiber and protein, it has a lower glycemic index than white bread.

Glycemic index measures how quickly food increases blood sugars. In general, foods with a lower glycemic index better support your overall health.

But keep in mind that glycemic index doesn’t tell the whole story. We must look at the meal as a whole — for example, what we add to the bread. Nutrients, like protein and fats, can help lower the overall glycemic load of a meal, and serving sizes also play a role (5).

As a guideline, look for whole grain breads that offer at least 2 grams of fiber per slice. We also suggest using bread that contains 3 grams of protein or more per slice.

If that’s not available, sourdough bread may be your next best option.

Summary

Choose breads that are higher in fiber and protein, like whole grain bread or sprouted grain bread. These varieties help slow absorption of sugars and keep you full longer.

Nutritional value of peanut butter

Many people find peanut butter delicious.

Nutritionally, it also delivers. Peanut butter is a good source of protein and healthy fats, important for all stages of life, especially growing children. Plus, it’s a good source of fiber.

Two tablespoons (32 grams) of smooth peanut butter contain 7 grams of protein, 16 grams of fats, and 2 grams of fiber (6).

Importantly, the majority of fats in peanut butter are unsaturated fats. Research consistently indicates that replacing saturated fats found in animal products with more unsaturated fats (like those in peanut butter) may lower cholesterol and improve heart health (7, 8).

For growing kids, healthy fats are vital for healthy development. Plus, fats help absorb the vitamins A, D, E, and K, all of which play a synergistic role in supporting immune and brain health (9, 10).

Contrary to popular belief, conventional peanut butter doesn’t usually have more sugar than 100% natural peanut butter. However, it may have more salt (6).

When shopping, check the nutrition labels to ensure it doesn’t contain additional ingredients other than peanuts.

When enjoying natural peanut butter, the oil will separate from the peanut butter. Not to fret — just give it a good stir! This helps mix the oils with the solids.

Pro tip: You can store peanut butter upside down in the fridge to keep it from separating again!

Summary

When available, choose 100% natural peanut butter, as it’s lower in salt. Remember to stir the peanut butter before eating to mix the oils with the solids.

Nutritional value of jelly

The PB&J sandwich isn’t complete without jelly or jam. What’s the difference, anyway?

Well, while jellies and jams have similar nutritional value and taste, there’s a slight difference: Jellies are made with fruit juice, while jam is made with the fruit juice and pulp (7).

Both jellies and jams contain pectin (artificially added to jelly), which has prebiotic effects that may improve gut health (8).

However, both are naturally high in sugar, so enjoy them in moderation. To have more say in the ingredients used, you can try making your jelly at home.

If you’re buying from a store, look for jellies with no added sugar in the ingredients list. Alternative names for added sugars include glucose, sucrose, dextrose, and fructose.

Summary

Jellies are high in natural sugars and contain pectins that may have a beneficial effect in promoting good health. Try to choose jellies with no added sugars.

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