Program Sponsors
Allpak Container
Blind Renaissance, Inc.
Package Containers, Inc.
© 2005-2018
Blind Renaissance, Inc.
All rights reserved.
New York’s first Variety Showcase, held last week near Union Square, was to help connect plant breeders, farmers, and chefs so that they can, in turn, create, grow, and cook fruits and vegetables that are better in every sense imaginable.
Read MorePeppers, potatoes and other vegetables have built up their own following in the organic section.
Read More
Photo by Alex Lau
This summer’s been called The Summer of Sleaze, of Rage, of Missing Out, and of Scam. Might I be so bold to throw my hat into the ring and call it The Summer of the Donut Peach?
Okay, so maybe it’s a stretch, but I’ve seen more squat, pancaked peaches—which are sweeter, milder, and less fuzzy than their spherical sibs—this year than ever before. What once seemed like a rarity, sold at only the fanciest grocery stores (when Florence Fabricant wrote about “a new kind of white peach” sold at Grace’s Marketplace in 1993, she called the fruit “juicy and luscious” though “peculiar” and “positively deformed”) has become commonplace: crates piled high at the farmers’ market, clamshells for sale at Whole Foods and on Fresh Direct. I love their name, their look, and their feel, and I can't leave the market without buying at least one for each palm.
With such a funny shape (they’re like the Persian cats of peaches), you might assume there’s some funny business going on with their breeding. But flat peaches aren’t genetically-modified oddities at all: They’re the descendants of wild pan tao (also called peento) peaches from China, which were introduced to the US nearly 150 years ago. It wasn't until the ‘60s and ‘70s, however, that scientists at Rutgers New Jersey Agricultural Experiment Station hybridized the plants to produce hardier, frost-resistant trees with bigger, sweeter, peachier fruit. They called the fruit, low in acid and high in sugar, the Saturn (you can guess why).
Jerry Frecon, now a horticultural consultant and Rutgers professor emeritus, worked with Dr. Fred Hough to develop Saturn at the Agricultural Experiment Station, then, in the ‘80s, brought the variety to Stark Bro’s Nurseries and Orchards Co. in Missouri, which purchased the license to grow and sell the trees.
Though the trees were originally intended for home gardeners, flat peaches growing in Washington were eventually brought to the attention of Frieda’s Specialty Produce, the company credited with making the produce section of the American grocery store infinitely more colorful and flavorful (they introduced spaghetti squash, kiwi, alfalfa sprouts, and hundreds of other fruits and vegetables to the US market). Karen Caplan, Frieda's President and CEO and daughter of founder Dr. Frieda Caplan, remembers sitting in the conference room when a salesperson representing the farm pulled out the flat peaches. "Oh my God! They look like doughnuts!" And so the peach was named. In 1986, Frieda's Specialty Produce trademarked the Donut name and enjoyed exclusivity as the flat peach purveyor for about a decade. With its juicy sweetness and eye-catching shape, "the Donut Peach "was a dream come true," Caplan told me. "It was just a darling."
When the Stark Bro’s' license for the Saturn peach expired in the early 2000s, more farmers were able to grow flat peaches than ever before, opening up the market and putting flat peaches in more stores. And since those early days, many more varieties of trademarked flat peaches have been introduced in US markets—Frecon estimates there are 15 to 20 kinds in this country, and many more around the world—as people have grafted and hybridized. You’ll find Galaxy, UFO, TangoOs, BuenOs, Sweet Bagels, Sauzee Swirls, Flat Wonderfuls, and Peach Pies, just to name a few. (The Stark Bro's stopped selling Donut Peaches in 2009, when it became economically inviable for their supplier to keep growing them.)
You could sneak a donut peach into this peach lassi sorbet.
And while the original Saturns had easily removable pits, with pink skin and white flesh, there are now flat peaches with yellow skin, or yellow flesh, or stones that cling. Flat nectarines, which will soon be introduced to the New Jersey Breeding Program, are already grown and distributed as the oblong Nectapie by California’s Family Tree Farms.
Photo by Ted Cavanaugh.
When Lou Terrulli of Baldor Specialty Foods, one of the largest distributors of produce and specialty foods in the Northeast and Mid-Atlantic, first encountered flat peaches in the ‘90s, he was struck by their small stature, high sugar content, and short growing window. These days, the demand is high, he imagines, because people “learn about something today and can have it tomorrow.” More growers are finding the need to put [flat peach] trees in their orchard to supply the ‘Baldors of the world.”
Of the three farmers I spoke with at the Union Square Greenmarket, two had started growing flat peaches in the past five years. Since they’re susceptible to blight and finicky in their development (the skins split as the peaches grow outwards), they demand a higher price. For that reason, Frecon explained, “they have to have really good flavor. If they don’t, people aren’t going to pay extra money for them.”
One particular farmer at Union Square named Joe, who requested that I not mention his last name or his orchard, has been growing flat peaches for ten years. When I asked him which of the three varieties at the stand (yellow-fleshed donuts, white-fleshed donuts, and greenish-skinned mango peaches) was his favorite, he explained that he thought all were silly. They’re good snack-sized fruit for kids, he told me, but “if you’re an adult you should be eating regular peaches.” (Self-sabotage.)
This adult, however, finds donut peaches irresistible. Brilliant marketers, you win! And while most peach experts I spoke to agreed that the novelty of a smushed peach might wear off (particularly if the flavor can’t keep up with the price), I want to make it clear to any horticulturists out there reading this story: I would buy a flat plum and a flat apricot. Flat cherry? I’ll pass.
Shannon Boase and Ian Anderson of CKF.
“This story of recycling is the wrong subject. You want to make the grower earn money and monetize the product.”
Before he rushes off to a meeting, this remark from Massimo Bellotti of French plastic packaging company Groupe Guillin shows the conflict at play between the commercial interests of the fresh produce industry and a tide of anti-plastic sentiment sweeping across the globe.
In the words of Will Mercer of British company Coveris, technical advances in plastic packaging have extended shelf life and improved hygiene by warding off microbial threats while also substantially cutting food waste and the associated environmental footprint.
“But the big bit that we actually forgot was to bring the consumer along,” Mercer said during a talk at Fruit Logistica in Berlin last month.
Grass paper greenliner
So where exactly have consumers been left behind on this journey? And how can the fresh produce and packaging industries get them back on board while also responding to shifting preferences towards more environmentally-friendly solutions?
The cold turkey approach to plastic adopted by a section of society and retail will undoubtedly help alleviate the gargantuan problem of plastic islands floating around the world’s oceans, but a real solution needs to be systemic and involve the plastic companies themselves.
In this special feature, we take a look at the challenges of making ‘green’ packaging affordable and accessible, the competing environmental interests of plastic waste versus food waste, and the innovators harnessing new materials for the shopping aisle.
Article by Fresh Fruit Portal
Nature & More, Europe's leading distributor of organic produce, is going to mark organic fruits and vegetables with Natural Branding, in close cooperation with Swedish supermarket chain ICA, in order to save on plastic packaging. Natural Branding is the organic version of laser marking. The first organic products that will be sold with Natural Branding are avocados and sweet potatoes. Just on avocados alone, this will eliminate at least 725,000 packaging units in the coming year. With more products and customers, the number can easily run into millions.
Organic avocados in supermarkets are usually packed in plastic foil because they must be distinguished from conventional avocados that are sold in bulk. The supermarkets want to prevent organic avocados from being weighed and paid for as conventional, because of the price difference. The same goes for sweet potatoes, apples, and many other organic products. Stickers can be an alternative, but the problem there is they come off, and besides they use paper, glue, ink, etc.
Nature & More can now mark fresh produce without using any materials. Natural Branding is the organic approach to marking fruits and vegetables with a laser beam. In the process, a bit of pigment is removed from the outer layer of the peel. This contact-free method was approved by EU Organic certifier SKAL, no additional substances are used, and the method is so superficial that it has no effect on taste or shelf life. The energy needed for a marking is less than 1% of the energy needed for a sticker.
Paul Hendriks, packaging expert at Nature & More, is very pleased with the new technology. "The most sustainable way to pack is not to pack. I have been saying that for years, but it has been difficult to bring about in the supermarket. With Natural Branding it becomes a logical option. We are very glad that ICA, as a front-runner, is taking this sustainable road with us. We think green consumers will be delighted, because research shows again and again that they disapprove of plastic packaging."
Nature & More expects to save a lot of plastic and energy with Natural Branding. In 2015, Eosta sold 725,380 packs of avocados to major Swedish retail chain ICA. To pack them, 217 km (135 miles) of plastic foil was used, at a width of 30 cm (11.8 inches). Measured in weight, this is 2,042 kg of plastic. Measured in CO2, it is equivalent to an average car driving 1.3 times around the world. On top of the plastic savings, the use of cardboard boxes and pallets can be decreased as well, says Hendriks.
Nature & More is the "trace & tell" trademark for organic fruits and vegetables of distributor Eosta, Europe's market leader in fresh produce, based in the Netherlands. Nature & More is constantly searching for ways to pack less. Nature & More campaigns Save Our Soils and True Cost of Food drew international attention.
Source: Nature & More
Article by Perishable News
MISSION VIEJO, Calif. – Consuming one fresh avocado per day may lead to improved cognitive function in healthy older adults due to increased lutein levels in the brain and eye, according to new research published in the journal Nutrients. The research tracked how 40 healthy adults ages 50 and over who ate one fresh avocado a day for six months experienced a 25% increase in lutein levels in their eyes and significantly improved working memory and problem-solving skills. Lutein is a carotenoid, or pigment, commonly found in fruits and vegetables that accumulates in the blood, eye and brain and may act as an anti-inflammatory agent and antioxidant.
As study participants incorporated one medium avocado into their daily diet, researchers monitored gradual growth in the amount of lutein in their eyes and progressive improvement in cognition skills as measured by tests designed to evaluate memory, processing speed and attention levels. In contrast, the control group which did not eat avocados experienced fewer improvements in cognitive health during the study period. The research, “Avocado Consumption Increases Macular Pigment Density in Older Adults: A Randomized, Controlled Trial,” was conducted at Tufts University and supported by the Hass Avocado Board.
These findings are based on the consumption of one whole avocado each day (369 mcg lutein). Additional research is needed to determine whether the results could be replicated with consumption of the recognized serving size of 1/3 of an avocado per day (136 mcg lutein). The control diet included either one medium potato, or one cup of chickpeas in place of the avocado. Chickpeas and potatoes were used as the control diet because they provided a similar level of calories, but a negligible amount of lutein and monounsaturated fats.
“The results of this study suggest that the monounsaturated fats, fiber, lutein and other bioactives make avocados particularly effective at enriching neural lutein levels, which may provide benefits for not only eye health, but for brain health,” said Elizabeth Johnson, Ph.D., lead investigator of the study from the Jean Mayer USDA Human Nutrition Research Center on Aging, at Tufts University. “Furthermore, the results of this new research reveal that lutein levels in the eye more than doubled in subjects that consumed fresh avocados, compared to a supplement, as evidenced by my previous published research. Thus, a balanced diet that includes fresh avocados may be an effective strategy for cognitive health.”
“While the conclusions drawn are from a single study that cannot be generalized to all populations, the study’s outcome helps to reinforce and advance the body of published research on avocado benefits and their role in everyday healthy living,” said Nikki Ford, Ph.D., Director of Nutrition of the Hass Avocado Board. “Avocados are a nutrient-dense, cholesterol-free fruit with naturally good fats, and are a delicious and easy way to add more fruits and vegetables to everyday healthy eating plans.”
To view the abstract or the published article, click here. For more information on avocado nutrition research visit LoveOneToday.com/Research.
Source: Hass Avocado Board
A red dress, red lipstick, red shoes...they all get noticed. Red is a rich, vibrant color that conveys an energetic vibe, and it's no different with red-hued foods. All fresh produce provides a myriad of vitamins, minerals, fiber and phytonutrients, but the nutritional ante is upped when it comes to foods such as tomatoes, watermelons, pink grapefruits, guavas, apricots, red peppers and papayas, especially Caribbean Red® papayas.
What makes these fruits so vibrantly colored are the naturally occurring yellow, orange and red pigments called carotenoids. Primary dietary carotenoids include lutein, beta-carotene, lycopene and beta-cryptoxanthin, all of which act as antioxidants in the body. As antioxidants, they tamp down inflammation and can be effective as cancer-fighting agents. Results from a variety of epidemiological studies indicate that a high intake of lycopene-rich foods can reduce the risk of several types of cancers, most notably prostate cancer.
As fruit ripens and gets darker, the lycopene content increases, so it stands to reason that a ripe Caribbean Red® papaya would be a particularly good way to consume this important phytonutrient.
While papayas are a terrific source of vitamin C, folate, potassium and the digestive enzyme papain, it's the lycopene and beta-cryptoxanthin that set papayas apart from other fruits.
Currently, there is no recommended daily guideline for lycopene intake, but by eating a variety of foods from this color palette, one can be assured of increasing one's lycopene intake.
When it comes to cryptoxanthin, papayas move to the top of the list. What makes cryptoxanthin interesting is that it doesn't pass through the gastrointestinal tract when digested but instead gets directly absorbed into the bloodstream, where it can be measured.
Why should this matter? Because one of the duties of cryptoxanthin is to inhibit new blood vessel formation, also known as angiogenesis. If developing cancer cells are denied a blood vessel lifeline, then they have a limited existence. The thinking is that by eating cryptoxanthin-rich foods such as papaya, one can nip cancer cells in the bud.
Because Caribbean Red® papayas are available year- round in mainstream supermarkets, they're an accessible choice for maintaining a nutrient-dense and cancer-fighting diet. And because papayas can be fairly hefty in size, it makes them an ideal fruit for freezing, so you'll know that you'll always have some on hand.
Article by Donna Shields, BrooksTropicals.com
The U.S. Food and Drug Administration is amending a regulation that authorizes a health claim on the relationship between dietary saturated fat and cholesterol and risk of coronary heart disease (CHD) to expand the use of the claim to certain raw fruits and vegetables that were previously ineligible to make the claim.
To make a claim regarding the relationship between dietary saturated fat and cholesterol and the risk of coronary heart disease a food must typically, among other requirements, contain a certain amount of vitamin A, vitamin C, iron, calcium, protein, or fiber and meet the definitions of a “low saturated fat,” “low fat” and “low cholesterol” food.
Some fruits and vegetables had been ineligible to bear the claim because they do not meet the health claim requirements for containing a minimum amount of certain nutrients and/or they do not meet the definition of a “low fat” food. For example, grapes, plums, beets, and cucumbers do not contain the threshold levels of vitamin A, vitamin C, iron, calcium, protein, or fiber and avocados do not meet the requirement for “low fat.”
In October 2012, the American Heart Association (AHA) submitted a citizen petition asking the FDA to amend the existing regulation about health claims and the relationship between dietary saturated fat and cholesterol and risk of CHD. The agency responded to AHA’s petition by issuing an interim final rule to allow raw fruits and vegetables to make a claim that they reduce the risk of coronary heart disease. The FDA is not amending the health claim requirements for frozen or canned vegetables at this time, but invites comment on the issue.
This interim final rule is effective immediately and has a 75-day comment period.
For More Information:
Source: FDA
Article by Perishable News
A newly released book titled Grapes and Health: A Monograph offers a thorough review of the current science linking the consumption of grapes to better health. Designed for health and science professionals, this 235-page authoritative reference is a compilation and synthesis of peer-reviewed, grape-specific research which demonstrates the significant scope of the health impact of grape consumption.
The book begins by establishing the basics of grape biology, such as the presence of thousands of natural compounds – including polyphenols – in grapes of all colors, and the fact that grapes are technically a berry. This foundational information is followed by individual chapters written by subject experts who examine the state of the research in the following key areas: heart health, inflammation, cancer, brain health, gastrointestinal health, joint health, bladder function and eye health. In human studies with California grapes, eating the equivalent of 1-1/2 to 3 servings of fresh grapes a day has shown beneficial effects.
The evidence that grapes play a role in supporting heart health is well-established. Specifically, grape polyphenols beneficially impact metabolic activities that counter oxidative stress, inflammation and platelet aggregation all of which contribute to atherosclerosis. Grape consumption helps promote healthy, flexible blood vessels through nitric oxide production, which helps support healthy blood flow and pressure.
Emerging research in other areas of health suggests that the grapes' ability to promote antioxidant and anti-inflammatory activities at the cellular level may also play a protective role in eye, brain and joint health, and more. Additionally, in two small human colon cancer studies, grape consumption inhibited target genes responsible for promoting cancer growth, and protected the healthy colon tissue.
"As shown by bona fide scientific studies, the beneficial actions of grapes and grape compounds are multi-faceted and help to explain their ability to impact a wide range of disease states," says John M. Pezzuto, Ph.D., award-winning cancer researcher and editor of Grapes and Health.
Source: California Table Grape Commission
Article by Perishable News
Albany, NY -- Fruit and vegetable processing industry has taken a new direction and is growing gradually with strong growth rate annually. Further factors such as rising consumer demand for fresh and healthy products that are easily available and need minimum preparation time are further fueling the market growth. A new study, titled "Vegetables - U.S. - May 2017" has been freshly added to the vast repository of Market Research Hub (MRH), which analyzes the overall U.S. market current scenario of vegetables and fruits, along with consumer's behavior which impacts the market positively. This study is a result of qualitative and quantitative research techniques that aim to drill down to the exact factors that are driving growth, restraining growth and creating new opportunities for growth.
As per the findings of a new study, the vegetable category has experienced stable growth over the past few decades, driven primarily by fresh vegetables and fresh-cut salad. Health concerns are the prime factor which has driven demand for fruits and vegetables as consumers look for healthier and more nutritious options for their diets. The fresh-cut segment has been able to profit as consumers believe fresh-cut is the healthiest format for processed fruits and vegetables. In line with growing health awareness and changing demographics, demand for fruits and vegetables is expected to increase in the long term.
Within the United States, fruit and vegetable production is a major business enterprise and mostly, it focuses on processed fruits and vegetables. Currently, this segment continues to make up a significant share of total fruit and vegetable consumption in the United States. Several types of processing such as drying, canning, freezing, and preparation of jams, juices, and jellies augment the shelf life of fruits and vegetables. The research finds that Vegetable sales grow 13% from 2011-16. As technology improved and consumer incomes increased, it became possible to provide fresh produce year-round. Factors such as income, aging of a population, market promotion, and consumer awareness of the importance of produce, contribute to increased fruit and vegetable consumption.
American consumers now expect fresh tomatoes, strawberries, and sweet corn every month of the year. In addition, a strong demand remains for processed fruits and vegetables. Fruit and vegetable consumption has been shown to be an important part of any diet leading towards good health. As per the research study findings, consumers indicate more interest in vegetables that are fresh, nutritious and natural. Due to this, vegetables category estimated to experience steady growth into 2021, heavily driven by fresh produce. However, frozen produce contains just as many vitamins as fresh even if consumers perceive it differently.
Browse Full Report with TOC - http://www.marketresearchhub.com/report/vegetables-us-may-2017-report.html
Vegetables emerge as the main offering in restaurant dishes and consumption of fresh vegetables similar to frozen and canned. It is a prime factor for the market growth. Total U.S. retail sales and forecast of vegetables, by segment, at current prices for the period 2011 to 2021 is also mentioned in the study.
Source: Market Research Hub
Article by Perishable News
Fresh Solutions Network announced today the release of three new cooking demonstration videos to show quick-and-easy, delicious potato side dishes. The videos feature “how-to” demonstrations using three different Side Delights® potato products in quick-preparation packaging.
Read MoreThe continual parental reminder to “eat your vegetables” stuck with Millennials and Gen Zs because they are driving the growth in fresh and frozen vegetable consumption, but many of the parents who offered the reminder are not eating theirs, reports The NPD Group, a leading global information company.
Read MoreJosie’s Organics and The Produce Mom have published an eBook titled, “Science Fair and STEM Project Guide” for use by teachers, parents, child educators and students in grades 3-8.
Read More
Nearly 35 percent of Americans—about 79 million—are obese, putting them at higher risk of developing heart disease, diabetes, and bacterial and viral infections. Natural compounds, called “phytochemicals,” found in fruits like grapes and strawberries may help reduce these risks.
In previous research, molecular biologist Susan Zunino, with the Agricultural Research Service’s Western Human Nutrition Research Center (WHNRC) in Davis, California, was the first to show a link between eating grapes and preventing type 1 diabetes in mice. Now she has found that grape consumption by obese humans may decrease blood levels of certain types of fats linked to heart disease and reduce the risk for developing infections.
Zunino, who works in the WHNRC’s Immunity and Disease Prevention Unit, is studying phytochemicals to determine whether they could help obese people fight off infection.
To read the rest of the story, please go to: AgResearch Magazine
This article is from www.perishablenews.com
Meet the "potatoes" of thethe tropical world.
Eddos, yucas, boniatos and malangas are a large source of carbohydrates in the tropics.
Just as you have favorite potato and sweet potato dishes, diners in the tropics have their favorite soups, fries, stir-fries and baked dishes that center on these root vegetables.
There's no need to add more carbohydrates to your diet, but consider diversifying to take advantage of the different nutrients these tropical roots can deliver.
Yuca
Pronounced yoo-cuh, yuca has 3 personalities. Boiled, it's soft and sticky. Fried, it's sweet and crunchy. Like zucchini when it's baked, yuca gives breads and cakes a mellow but sweet taste.
Yuca, when dried, is made into tapioca flour. So it's a taste that should be on your "gotta try" list.
If you're new to yuca, it's a must to check out our "Cooking with yuca" page.
Nutritional highlight: yuca is low in fat and a good source of Vitamin C and manganese.
Eddo
Eddos must be cooked before eating. If you are unfamiliar with eddos, read our "Cooking with eddos" page.
Like most tropical root vegetables, the eddo is popular in tropical climates around the world. It's known by different names - taro is the most common.
To be exact, the eddo is a variety of taro. But it can hold its own in any recipe calling for taro, from Hawaiian Poi to Indian dishes like Aloo Gobi.
Nutritional highlight: The eddo has 3x the fiber of a potato. It's also rich in potassium and magnesium. With a low glycemic index, it can help stabilize blood sugar levels.
Boniato
Boniato can be microwaved or baked just like a potato. Before heaping on the butter - as you would a baked potato - taste it. You won't want to smother its nutty taste.
Also known as the white sweet potato, boniato is popular baked, roasted or fried inLatino cuisines.
Boniato is versatile, pair it with roasted chicken and beef or pork hot-off the grill. Serve boniato like you would a baked potato or mash it with garlic for a great side.
Nutritional highlight: With a dry, fluffy texture, boniato is a good source of vitamin C with about 90 calories per 1/2 cup.
Your grocery store may not have a full array of tropical roots. But ask your produce manager. Many stores start with a basket of eddos.
Find out why tropical roots play such an important role in Latino, Asian, Indian and African cuisines. Try a tropical "potato" recipe or substitute a tropical root for one of your own potato recipes.
Yours in the tropics,
Mary Ostlund
Brooks Tropicals
Article and images from Brooks Tropicals Newsletter
http://campaign.r20.constantcontact.com/render?m=1110237241440&ca=6fee1a71-60c7-4e1a-a065-86881f2b0c2c
McLean, VA - What role do vegetables play in meeting the nutritional needs of children? Do infants and toddlers consume enough vegetables to meet adequate energy and nutrient requirements for healthy growth and development? And if not, how can we ensure that very young children develop a taste for and reap the benefits of greater vegetable consumption?
Authors of a scientific supplement published today in the peer-reviewed journal, Advances in Nutrition, explore the state of the science on children's vegetable consumption and reinforce the important nutritive value provided by vegetables, especially potatoes, for infants and toddlers. The supplement identifies the research topics critical to developing evidence-based policies as the development of the 2020 Dietary Guidelines for Americans (DGAs) progresses--the first time the guidelines will include federal nutrition policy for infants and toddlers from birth to 24 months of age.
"Children in the 0-2 years age group have not been included in the DGAs previously, making this collection of research papers an important contribution to the scientific literature used in nutrition policy development," states Theresa A. Nicklas, DrPH, USDA/ARS Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, one of the supplement's authors. "Research that helps us better understand children's vegetable consumption from birth through adolescence will ensure successful implementation of effective programs to increase consumption of all vegetables, including potatoes, to support healthy eating patterns throughout life."
The January 2016 Advances in Nutrition supplement, "Science and Policy: Adopting a Fruitful Vegetable Encounter for Our Children," published by the American Society for Nutrition, features a foreword and seven papers by leading food and nutrition scientists on topics ranging from vegetable preference and acceptance by the very young to the physiology of how puberty can affect regulation of food intake.
Among the original studies presented in the supplement is an article by researchers from Baylor College of Medicine and Louisiana State University who conducted a complicated analysis using the National Health and Nutrition Examination Survey (NHANES) to determine the effect on children's potassium intake if potatoes were replaced with other vegetables. Since potatoes - with or without the skin - are a very rich source of potassium, the researchers conclude that replacing potatoes with other vegetables could reduce intake of this key nutrient. Another original research study by Alliance for Potato Research and Education scientists finds that children 1 to 3 years of age have excessive intakes of most nutrients, except potassium, dietary fiber and vitamin D. The study shows that children in this age group do not consume enough vegetables, including starchy vegetables such as potatoes.
The journal supplement is the outcome of a November 2014 Baylor College of Medicine invitational roundtable highlighting research in children's vegetable consumption. The forum was supported by an unrestricted grant by the Alliance for Potato Research and Education, a non-for-profit organization dedicated to expanding and translating the latest scientific research and information on potato nutrition, consumption and affordability.
The Science and Policy: Adopting a Fruitful Vegetable Encounter for Our Children supplement is available from the Advances in Nutrition website.
The Alliance for Potato Research and Education (APRE) is a not-for-profit organization 100% dedicated to expanding and translating scientific research into evidence-based policy and education initiatives that recognize the role of all forms of the potato-a nutritious vegetable-in promoting health for all age groups. APRE is actively building the science foundation concerning the nutritional benefits of the white potato; creating partnerships with critical health professional organizations in the United States and Canada; and educating dietitians and health professionals by providing them with the latest scientific research and information on potato nutrition, consumption, and affordability. APRE is a National Strategic Partner with USDA's MyPlate initiative. For more, visit www.apre.org
Source: Alliance for Potato Research and Education (APRE)
Full article can be found at PerishableNews.com
http://www.perishablenews.com/index.php?article=0049934
Watsonville, CA – The 2015 Dietary Guidelines for Americans (DGA) Advisory Committee supported adoption of healthy dietary patterns that are plant and grain focused, like mushrooms! They identified vitamin D, potassium and dietary fiber as under-consumed nutrients. Mushrooms will help consumers incorporate these nutrients into their diets to meet the new 2015-2020 DGA.
“We are excited about the opportunity to play an even bigger role in helping people achieve a healthy diet,” said John Kidder, Monterey Mushroom’s Vice President of Product Development. “What makes Monterey Mushrooms unique is that we’re the only commercial grower/packer/shipper who offers a full line of mushrooms high in vitamin D. Years ago we worked with the USDA to replicate what happens in nature when mushrooms growing in the wild are exposed to sunlight.”
Mushrooms respond to UV light in the same way humans and other animals convert a form of cholesterol into vitamin D. By exposing mushrooms to UV-B light for a short period of time, we assist the mushroom in producing precise levels of vitamin D in a natural way. As a result, mushrooms can provide 100% of the recommended value of vitamin D. Mushrooms are the only source of vitamin D in the produce aisle and one of very few non-fortified food sources.
“For us, this means more mushroom consumption across America and what better way to promote mushrooms than through their health benefits,” said Mike O’Brien, Vice President of Sales and Marketing. “People are changing their diets for health reasons and that’s where mushrooms come in. An easy way to incorporate mushrooms in your menu is to blend them. Mushrooms and ground meat blend seamlessly to add an extra serving of vegetables to the plate and extend your portion size. If you’re looking to keep off the pounds, adding mushrooms to your diet could help.”
About Monterey Mushrooms:
Think Mushrooms… Think Monterey! Monterey Mushrooms is second-generation and family-owned and operated. We have 9 farms around the country to provide locally-grown mushrooms year round. Our full retail line includes white and brown mushroom varieties availableorganic or conventional, high in vitamin D, clean-n-ready, sliced and whole. We also supply the foodservice industry with bulk whites and browns, stuffed mushrooms and a nutritionally rich vitamin D mushroom powder.
Source: Monterey Mushrooms
http://www.perishablenews.com/index.php?article=0049678
Oregon is second in the nation for its residents eating their veggies — but even in second place, most folks here aren’t eating enough, according to the U.S. Centers for Disease Control and Prevention.
About 11 percent of Oregonians are eating the recommended two to three cups of vegetables a day, second only to California, where 13 percent eat enough veggies, CDC researchers report.
Nationwide, only 8.9 percent of Americans are eating two to three cups of vegetables every day as recommended.
Fruit consumption is slightly better. About 14.5 percent of Oregonians are eating the recommended 1.5 to 2 cups of fruit a day, compared with 13.1 percent of all Americans and 17.7 percent of people in California.
Fruits and vegetables are important in lowering a person’s risk of developing chronic diseases like obesity, heart disease and Type 2 diabetes, said Jordana Turkel, a registered dietitian at Lenox Hill Hospital in New York City.
For example, they contain a lot of fiber, which helps control spikes in blood glucose levels by slowing the digestive process, and the fact that they are generally low in fat helps lower cholesterol levels.
“We are seeing now what is going to happen if this trend continues,” Turkel said. “Obesity is on the rise. The rates of Type 2 diabetes and cardiovascular disease are on the rise. I think we are seeing the effects of all of this now.”
The CDC researchers concluded that society needs to do more to promote fruits and vegetables in the average diet, mainly through the marketplace.
“Substantial new efforts are needed to build consumer demand for fruits and vegetables through competitive pricing, placement, and promotion in child care, schools, grocery stores, communities and worksites,” they declared in their report, which appeared in the CDC Mortality and Morbidity Weekly Report.
Dennis Thompson is a contributing health care reporter based in Salem.
Portland Business Journal
FOLSOM, Calif. -- Multiple new research abstracts suggest walnuts may have the potential to positively affect several important health factors. From their impact on colon cancer and certain aspects of cognitive aging, to their positive effect on both gut health and vascular health, the research findings presented at Experimental Biology 2015 (EB) detail our latest understanding of walnuts' inner workings. Running March 28 through April 1 in Boston, this annual meeting attracts an international audience of over 14,000 leading research scientists and exhibitors.
"These findings help advance the understanding of the many advantages of eating walnuts as part of a healthy diet, and add to the more than 159 published papers over 20 years that have shown how walnuts affect heart health, diabetes, cancer, cognition, fertility and weight management," said Dennis A. Balint, CEO, California Walnut Commission.
There are numerous possible active ingredients in walnuts that may be contributing factors in providing these health benefits. One component that differentiates walnuts is alpha-linolenic acid (ALA), the plant-based omega-3 fatty acid. Walnuts are the only nut that contain a significant amount of alpha-linolenic acid (ALA) with 2.5 grams per one ounce serving.
While scientific conclusions cannot yet be drawn from the abstracts presented at EB 2015, the following summaries share the latest findings:
Findings like these pave the way for additional research aimed at understanding walnuts' role in disease prevention and management.
by California Walnut Commission
About California Walnut Commission
The California Walnut Commission, established in 1987, is funded by mandatory assessments of the growers. The Commission is an agency of the State of California that works in concurrence with the Secretary of the California Department of Food and Agriculture (CDFA). The CWC is mainly involved in health research and export market development activities. For more industry information, health research and recipe ideas, visit
Interestingly, consumption of fall vegetables has fallen in this country. It makes sense that if you believe in eating locally and in season, incorporating as many of these into your cooking as possible is a practical idea that our grandparents knew well. Many fall vegetables store for a long time.
At our house we love to eat curried squash soup and also roasted root vegetables tossed in oil and herbs such as rosemary. And, I appreciate cooking with onions more with each passing year. I can appreciate it that Indian’s riot over a lack of onions.
Eating fall vegetables is NOT a punishment and will help combat food waste, too.
From the USDA:
Americans consumed 49.7 pounds per person of traditional fall vegetables in their fresh form in 2012. Despite many of these traditional fall vegetables now being grown year-round in parts of the United States and eaten throughout the year, consumption has fallen 13.1 pounds per person since 1970.
Much of this decline is due to consumption of fresh potatoes falling from 46.6 pounds per person in 1970 to 26.8 pounds in 2012. Per person consumption of potatoes in all forms (fresh, frozen, canned, dehydrated, etc.) has also fallen—by 10.8 pounds over the last 40 years.
However, consumption of most of the other traditional fall vegetables in their fresh form has grown, including fresh onions, which were the second most consumed fresh fall vegetable at 8 pounds per person.
Consumption of fresh pumpkins and sweet potatoes combined was 1.5 pounds per person in 2012.
Written by Big Picture Agriculture
http://www.bigpictureagriculture.com/2014/12/the-nutrition-benefits-of-fall-fruits-and-vegetables.html
