Some of the Benefits of Sacha Inchi (Plukenetia voubilis)
Sacha Inchi has been cultivated by local communities in Peru for many centuries, with evidence of this being an important food source dating right back to the time of the Inca tribes. Due to its high protein and Omega 3 fatty acid content it is now being widely sought after as a newly emerging superfood.
Packing a Punch – Protein Boost
Sacha inchi is increasingly being recognised as an important source of high quality protein since it contains all the essential amino acids (EAAs) in well balanced proportions. This is unusual since often a mix of protein sources are required to provide the full complement of EAAs (i.e. lysine is usually missing from grains but is present in legumes which is why rice protein is usually combined with pea protein to achieve the complete set of EAAs). The below shows the ideal balance of EAAs according the established RDIs and the balance provided by the proteins in Sacha Inchi.
In addition to the EAAs, Sacha Inchi contains many of the non-essential amino acids that also play an important role. For example, glutamine is very important for healing and it is for this reason that it is sought after by body builders who need to repair muscle after exercise. Of all the amino acids present in Sacha Inchi, glutamine is found in the highest concentrations, at 133mg per g of protein.
The bioavailability of proteins is measured on a scale called the Protein Digestibility Corrected Amino Acid Score (PDCAAS) with 1.0 being the highest score. Sacha Inchi scores 0.9 on this scale, coming well above pea (0.73) and rice (0.47). The fact that Sacha Inchi has such a good content of fats alongside its protein also helps, since the presence of lipids improves the bioavailability of the protein.
Omega-3 Essential Fatty Acids
Sacha Inchi provides one of the few vegetal sources of Omega-3 in high concentrations, with around 50% of its fat content being comprised by the Omega-3 fatty acid ALA. Sacha Inchi Oil is therefore a great source of this heart-healthy fat, as is the powder with 20% fat. Fat soluble vitamins A and E, both present in Sacha Inchi, along with the high concentrations of magnesium and phosphorous round off Sacha Inchi’s impressive nutritional profile.
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Recent research has highlighted the health benefits of consuming plant-based foods, we are seeing a trend towards plant-based protein powders, and rice and pea protein powders are leading the way. Subtle in taste, pea and rice protein can be applied in wide variety of products, from simple nutrition supplements and shakes, to protein bars and meal replacements.
Although some plant proteins are lacking in certain essential amino acids needed by the body, when combined, pea and rice protein form a complete amino acid profile. Rice only contains small amounts of the amino acid lysine, but pea protein steps in to make up for the deficit.
Versatile Plant Protein
Organic Rice Protein Powder is a non-allergenic protein source that is easily digested. Before processing, the Organic Pea Protein Powder goes through a fermentation process, which increases the bioavailability of the proteins. The protein content of both powders is minimum 80%, and both are certified organic and free of toxins. The powders are highly soluble, making them a great addition to shakes, smoothies and soups. They also work well in cereal bars, protein bars and meal replacements.
Some of the Benefits of Pea Protein and Rice Protein Powders
Both pea and rice powders present a wide range of health benefits. Not only are they useful as high protein sports supplements, they can make a great addition to a range of food, beverage and health supplement applications with a focus on good quality protein.
Physical training leads to the breakdown of muscle tissues. The body then uses dietary proteins to provide amino acids for muscles repair. When combined, rice and pea proteins provide all the essential amino acids needed by the body. Developing high protein products using pea and rice protein powder may provide an effective way to enable athletes to reduce recovery time post workout, thereby increasing their training frequency, allowing them to improve their skills and fitness at a faster rate.
Both the rice and pea protein powders are hypoallergenic, being gluten-free, dairy-free, and non-soy. This makes them a great alternative to whey and soy-based proteins, which leave some people feeling bloated, gaseous and nauseous after consuming. Both powders are certified organic and free from artificial colours and sweeteners that are also known to cause similar allergic reactions.
Whilst some protein powders such as whey can cause bloating and discomfort in some people, plant based sources are easily digested. Rice protein is highly bio available, meaning that it does not take much effort to break it down and absorb the amino acids. Pea protein also has also been shown to be one of the most highly digestible protein sources. Before processing, the organic powder goes through a fermentation process that further increases its digestibility.
As well as being a good source of highly digestible protein, both the organic pea and rice powders contain a wide range of beneficial micronutrients. The pea protein contains iron, a mineral that plays an important role in cell growth and oxygen transportation. The rice powder provides a range of B-vitamins, which play an important role in cell metabolism, as well as Vitamin E, which acts an antioxidant that can reduce oxidative damage by the build-up of free radicals.
A greener choice
Rice and pea protein powders are vegan. Plant foods have been shown to have less of an environmental impact that animal-based foods, requiring significantly less land, water, and energy to produce. One study suggests that each day, a person who opts for a plant based diet can save 1100 gallons of water, 45 pounds of grain, 30 sq. ft. of forested land, and 20 lbs CO2 equivalent, compared to someone who chooses to consume animal based products.
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New Strong Tasty Cheese Powder
We are delighted to introduce you to the latest Cheese Powder from Ballantyne’s.
This Strong Tasty Cheese Powder has been developed to meet customer demand for a Cheese Powder that delivers a stronger flavour punch.
A Cheddar Cheese Powder delivering a strong, tasty flavour profile with savoury notes, plus a creamy finish. Suitable for a wide range of applications including sauces, convenience meals, soups, biscuits and snack coatings.
Packaging: 20 kg net (polylined multiwall bag).
Storage and Shelf Life: 12 months from date of manufacture. Store in cool dry place, away from direct sunlight and moisture. Recommended storage temperature < 25°C.
If you would like a sample or would like more information about this new improved strong tasty cheese contact Sally on email: email@example.com or Mobile: 021 223 4268.
Ballantyne offer a superior range of Dairy Powders.
Insert photo of Ballantyne Cheese
COMMERICAL SUCCESSES FOR THE MONTH OF APRIL:
Gluten-free Bakery Mixes (Skidmore - U.S.)
Citri-Fi 100M40 is used to improve moisture retention, texture and quality over shelf life.
Egg Replacement in Sponge Slice Cake (My Associates - Myanmar)
Citri-Fi 200FG is used to replace egg while maintaining quality over shelf life.
Egg and Fat Reduction In Cupcakes
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FoodPro Sydney July - Fiberstar will be there, if anyone is attending please let us know if you would like to make an appointment to meet with them.
Learn the functional benefits using Citri-Fi in Beverages
New Zealand’s free trade deal with China, our biggest market, has seen increased investment in New Zealand, because of assurance of quality and GE-Free status. A Nielsen survey has shown that 70% of Chinese consumers avoid GMOs in foods and actively seek to buy GE-free products.
Responding to USA consumer demand, Fonterra has also launched products specifying their GE-free status.
The GMO debate will surely continue. Being a logical, evidence-based method, science is well positioned to challenge entrenched ideologies and, hopefully, change minds. There is now overwhelming scientific evidence (totalling hundreds of peer-reviewed papers) to support the safety of GM technology.
The sentences below were published by the American Association for the Advancement of Science.
"The scientific evidence is clear: global climate change, caused by human activities, is occurring now, and it is a growing threat to society."
"The science is quite clear: crop improvement by modern molecular-biotechnology techniques is safe."
GM is a thought provoking and controversial subject that will, no doubt, continue to have a huge impact on the future of the food manufacturing sector.
The New Zealand Heart Foundation is encouraging manufacturers of processed foods to reduce amounts of salt and sugar in their products. A spokesperson said, “Most of the salt and sugar we consume in New Zealand comes from processed foods. They are added for flavour, texture, preservation and other processing reasons, but often in amounts over what is required. We work with food companies to reduce the amount of sodium, and more recently sugar, in key food categories”.
The objective of the Heart Foundation food reformulation programme is to have at least 80% of the market share (sales by volume) to meet the targets. This ensures high-volume foods in each category are prioritised. As a result, over 250 tonnes of salt per annum have been removed from bread, processed meats and breakfast cereals. In addition to this work, many companies run their own internal reformulation programmes.
Heart Foundation target the following key food categories: