Archive for January, 2012

Naples, FL  (Food News)  Caroline J. Cederquist, M.D., a board certified physician in the field of healthy weight management, and the founding physician of BistroMD, the weight loss program that provides delicious meals for a lighter, healthier you, explains why encouraging children to help with meal prep is crucial to teaching them healthy eating habits.

“One of the best ways to teach your child about proper nutrition is to encourage them to help you prepare healthy meals,” says Dr. Cederquist. “Healthy eating habits start in the home and as parents we lead by example. Preparing a healthy and well-balanced meal together as a family is the perfect way to teach your children these habits.”

Creating a healthy meal isn’t just about what type of food you choose to serve. In addition to the right balance of right foods, they also need to be in the right portions. While helping your child prepare healthy meals, discuss with them what their plate should look like.

“Make sure almost half of their plate contains vegetables, and if you need to, make them a little more appealing,” says Dr. Cederquist. “If preparing broccoli, a small sprinkle of low-fat melted cheese won’t hurt, and it will make your child appreciate the extra flavor.”

Cooked or roasted carrots are other appetizing options Dr. Cederquist recommends, as well as freshly prepared green beans. She also recommends having your child prepare their own school lunch to encourage better food choices.

“To make their lunch healthy while including more familiar foods, you can always put a different spin on a classic staple, like a peanut butter and jelly sandwich,” says Dr. Cederquist. “Choose a natural peanut butter brand with very little added sugar or sodium and no trans fat. Instead of jellies and jams with added sugars, choose a good quality spread. You can add slices of banana for more flavor, and for a little extra potassium and fiber.”

Preparing their own lunch, and taking the time to cook a meal as a family, will encourage your child to maintain a good diet, while also encouraging them to try a variety of different foods.

“When preparing meals, try to use more natural foods, and try to avoid foods that contain ‘dyes’ as well as artificial coloring,” says Dr. Cederquist. “As a mother of four children, I have always encouraged my children to make healthier choices. With the obesity rate expected to hit an all-time high by 2020, it’s more important than ever that children are engaged in healthy eating habits.”

To learn more about BistroMD, please visit for more information.

About BistroMD

Headquartered in Naples, Florida, BistroMD is a weight loss program that provides nutritionally sound, great-tasting meals, designed for a lighter, healthier you.

Founding physician Caroline J. Cederquist, M.D., is the medical director of the Cederquist Medical Wellness Center. As a board-certified bariatric physician, as well as a family practice physician, her scientific understanding of medical weight management through proper nutrition has allowed her to help patients all over the world achieve healthy weight loss.

BistroMD’s home-delivered meals are healthy, delicious and convenient, going beyond the diet industry’s focus on portion control. Each meal is chef-prepared with the proper combinations of food scientifically proven to support weight loss. For more information on BistroMD, please visit

Rosemont, IL  (Food News)  The U.S. Department of Agriculture’s (USDA) new Nutritional Standards for School Meals help ensure the nation’s schoolchildren have access to lunches and breakfasts that meet federal dietary guidance for good nutrition. The standards will encourage students to meet federal recommendations for dairy consumption by requiring that either fat-free flavored milk or low-fat or fat-free white milk be offered with each school meal. As the number one food source of three of the four nutrients[i] the 2010 Dietary Guidelines for Americans identified as lacking in children’s diets (vitamin D, calcium and potassium[ii]), milk plays an important role in delivering critical nutrients.

“On average, by the time they are 4 years old, children fall below the Dietary Guidelines for Americans’ recommended dairy intake. [i, iii] By requiring that schools offer low-fat or fat-free milk with every meal, these standards can help children come closer to meeting their nutrient needs,” said Jean H. Ragalie, R.D., President of National Dairy Council. “Building nutrient-rich school meals is an important step toward helping students develop healthy eating patterns at an early age, and we commend the USDA for making important updates to school nutrition standards at a time when providing children access to proper nutrition has never been more important.”

While the Dietary Guidelines for Americans recommends increasing intake of low fat and fat free milk, especially among children, the new school meal standards include a provision that all flavored milk offered in school be fat-free. Working together, dairy farmers, milk processors and schools have proactively reformulated milk and milk products to meet children’s taste and nutrient needs. Since 2006, added sugars in chocolate milk offered in schools have been reduced by an estimated 38 percent,[iv] though flavored milk contributes just 3 percent of the added sugars and 2 percent of calories to children’s diets on average.[i]   This school year, an estimated 95 percent of flavored milk served in schools is 150 calories or less[iv] — with an average of 134 — just 31 calories more than white milk.[iv]

The updated nutrition standards reflect a school meal environment that goes beyond lunch. More students are taking advantage of school breakfast programs,[v] and eating breakfast can enhance schoolchildren’s diets by contributing essential nutrients.[vi] Additionally, some studies show its intake may provide additional benefits toward academic achievement.[vi] Nutrient-rich foods, such as low-fat and fat-free milk, cheese and yogurt are important options for school menus to help students fuel their day in a nutritious way.

Providing children access to proper nutrition and nutrition education in schools has been a priority for National Dairy Council for nearly a century. In response to the growing obesity epidemic and the majority of American students not meeting physical activity recommendations,[vii] National Dairy Council and the National Football League, in cooperation with the USDA, launched a unique in-school nutrition and physical activity program called Fuel Up to Play 60. The program encourages consumption of low-fat and fat-free milk and milk products, fruits, vegetables and whole grains, and achieving at least 60 minutes of physical activity every day. With a massive reach of more than 70,000 schools, Fuel Up to Play 60 is helping empower students to play a leadership role in shaping the nutrition and physical activity opportunities in school for themselves and their peers.

For more information about dairy’s important role in child nutrition and access to resources for educators and health professionals, visit or follow @NtlDairyCouncil on Twitter. To learn more about Fuel Up to Play 60, visit

About National Dairy Council
National Dairy Council® (NDC), the non-profit organization funded by the national dairy checkoff program, is committed to nutrition education and research-based communications. NDC provides science-based nutrition information to, and in collaboration with, a variety of stakeholders committed to fostering a healthier nation, including health professionals, educators, school nutrition directors, academia, industry, consumers and media. Established in 1915, NDC comprises a staff of registered dietitians and nutrition research and communications experts across the country. NDC has taken a leadership role in promoting child health and wellness through programs such as Fuel Up to Play 60. Developed by NDC and the National Football League (NFL), Fuel Up to Play 60 encourages youth to consume nutrient-rich foods and achieve at least 60 minutes of physical activity every day. For more information, visit

About Fuel Up to Play 60

Fuel Up to Play 60 is an in-school nutrition and physical activity program launched by National Dairy Council (NDC) and National Football League (NFL), in collaboration with United States Department of Agriculture (USDA). The program encourages youth to consume nutrient-rich foods (low-fat and fat-free dairy foods, fruits, vegetables and whole grains) and achieve at least 60 minutes of physical activity every day.

Fuel Up to Play 60 is designed to engage and empower youth to take action for their own health by implementing long-term, positive changes for themselves and their schools. Customizable and non-prescriptive program components are grounded in research with youth, including tools and resources, in-school promotional materials, a website and student challenges. Fuel Up to Play 60 is further supported by several health and nutrition organizations: Action for Healthy Kids, American Academy of Family Physicians, American Academy of Pediatrics, American Dietetic Association, National Hispanic Medical Association, National Medical Association and School Nutrition Association. Visit to learn more. Media resources, including related video footage and photos are available at

[i] Dairy Research Institute™, NHANES (2003-2006). Ages 2-18 years. Data Source: Centers for Disease Control and Prevention, National Center for Health Statistics, National Health and Nutrition Examination Survey. Hyattsville, MD: U.S. Department of Health and Human Services, Centers for Disease Control and Prevention, [2003-2004; 2005-2006]. []

[ii] U.S. Department of Health and Human Services and U.S. Department of Agriculture. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, DC: U.S Government Printing Office, January 2011.

[iii] Dairy Research Institute, NHANES (2007-2008). Ages 2 years and older. Data Source: Centers for Disease Control and Prevention, National Center for Health Statistics, National Health and Nutrition Examination Survey. Hyattsville, MD: U.S. Department of Health and Human Services, Centers for Disease Control and Prevention, [2007-2008]. []

[iv] 2011-2012 Projected School Milk Product Profile. Funded by the Milk Processor Education Program (MilkPEP) and conducted by Prime Consulting Group.

[v] Food Research and Action Center. School Breakfast Scorecard, 2009-2010; 1. January, 2011. FRAC. Washington, DC. Accessed January 18, 2012.

[vi] Rampersaud G. Benefits of breakfast for children and adolescents: update and recommendations for practitioners.  American Journal of Lifestyle Medicine. 2009;3:86-103.

[vii] Centers for Disease Control and Prevention. Youth Risk Behavior Surveillance–United States, 2010 Morbidity & Mortality Weekly Report 2008;57(No.SS-4). Available at Accessed on January 23, 2012.

Framingham, MA  (Food News)  Ian’s, a leading producer of all-natural, allergy-friendly convenience foods, announces the addition of Marine Stewardship Council (MSC) Chain of Custody certification for Ian’s Wheat-Free, Gluten-Free Fish Sticks, available in 8oz and 14oz Family Pack sizes. The new MSC Certification gives consumers confidence that the whole-fillet Alaska pollock is sourced from an environmentally sustainable fishery.

A good source of lean protein and Omega-3 fatty acids, Ian’s Allergy-Friendly Fish Sticks are free of wheat, gluten, milk, casein, eggs, soy and nuts, offering a convenient meal solution for kids and families dealing with food allergies or intolerances. As with all of Ian’s products, Ian’s Allergy-Friendly Fish Sticks do not contain hydrogenated oils, artificial colors, flavors or preservatives.

“It is important to Ian’s that kids with food allergies can enjoy the same kinds of foods their friends do, and for the last decade Ian’s has pioneered delicious and convenient solutions for families,” said Dena Zigun, Director of Marketing for Ian’s. “We’re excited to offer fish sticks that are not only free of many common allergens, but an environmentally-friendly sustainable option as well.”

About Ian’s

Ian’s is the premier provider of high-quality, all-natural, allergy-friendly foods consumers can trust. Ian’s offers a wide assortment of frozen entrees, fries, kids meals, breakfast foods, snacks and breadcrumbs designed with special dietary needs in mind. Ian’s is based in Framingham, Massachusetts. Ian’s assortment of over 30 allergy-friendly items is available nationwide at local natural and organic retailers and in the natural section of many grocery store chains. For information and store locations visit

Study shows improvement in skin microcirculation, hydration, texture and structure

Memphis, TN  (Food News)  A new study published in the January 2012 issue of Skin Pharmacology and Physiology* shows that the regular intake of fruit and vegetable concentrates can improve objective markers of skin health.  After twelve weeks, those taking the food supplement (Juice Plus+® Orchard Blend and Juice Plus+® Garden Blend; NSA, LLC, Collierville, Tenn., USA) showed an increase in skin microcirculation, a process resulting in positive changes to the density, thickness and hydration of the skin.

Conducted in Germany by the Institute for Experimental Dermatology at the University of Witten-Herdecke, the study followed 52 middle-aged women for twelve weeks using a monocentric, double-blind placebo and randomized controlled design. Participants were given capsules of the concentrate or a placebo two times each day during the study period. Measuring skin density and thickness by ultrasound, measuring skin hydration by Corneometer® and assessing transepidermal water loss and serum analysis for carotenoids and alpha-tocopherol, scientists found that microcirculation of the skin had increased (39%) at the end of twelve weeks in the active group. They also saw increased skin hydration (9%), thickness (6%) and density (16%) among those given the concentrate. The placebo group showed a decrease in microcirculation and a slight increase in skin density.

The process of microcirculation is responsible for circulating oxygen and nutrients to the skin. As the study demonstrates, the skin benefits from an optimal supply of nutrients and oxygen to facilitate skin cell metabolism, producing what is often visible skin improvements.

The study reinforces the importance of nutrition in maintaining healthy skin. Scientists have found that nutritional deficiencies have a strong correlation with skin disorders and negative changes in skin structure. Additionally, it is known that skin density and thickness decrease naturally during the aging process.

Although it is unknown if the aging process can be counteracted by micronutrients, the study demonstrates that the intake of a fruit and vegetable-based concentrate improves markers of overall skin health.

*S. De Spirt, H. Sies, H. Tronnier, U. Heinrich: An Encapsulated Fruit and Vegetable Juice Concentrate Increases Skin Microcirculation in Healthy Women. Skin Pharmacology and Physiology 2012, 25: 2 – 8. The article is available online.

About NSA, LLC

NSA, LLC headquartered in Memphis, Tenn., manufactures and markets Juice Plus+®. Juice Plus+® provides whole food-based nutrition in capsule and chewable forms. For more information, visit

New Line of Premium Sausage Patties Boasts Widest Variety – Including Turkey and Reduced Sodium Flavors

Madison, TN  (Food News)  Tennessee Pride has introduced a full line of premium sausage patties, which includes two healthier options: Turkey and Reduced Sodium. The Turkey variety has 60% less fat, and the Reduced Sodium patties have 40% less sodium; both products contain no MSG.

The idea for the new product line came from consumer research, which showed that those who purchase sausage patties are seeking variety, and many have a need for lower fat and reduced sodium products.

In addition to Turkey and Reduced Sodium, the unique product line includes three full flavored varieties: Mild, Maple and Spicy. The patties come in an 8-count package, which research showed is an ideal size for the typical family.

According to Larry Odom, the president and CEO of Tennessee Pride, “These products answer the key needs of our customers. They feature special, all natural spices and the finest quality fresh pork to give them that one-of-a-kind ‘Real Country’ taste Tennessee Pride is known for. The healthier varieties are also perfect for starting the New Year off right.”

The new product is being offered to all Tennessee Pride retail customers and is available in the frozen meat section of various grocery stores, including Hy-Vee, Kroger, Piggly Wiggly and Publix.

About Tennessee Pride

Odom’s Tennessee Pride is one of the largest sausage companies in the United States. It is family-owned and based in Madison, TN. The company manufactures and markets fresh breakfast sausage, breakfast sandwiches, fully cooked products, sausage gravy and appetizers for retail and foodservice distribution throughout the U.S. More details can be found on the company’s website at

70 Percent Report Feeling Guilty and Bad When They Do

Red Bank, NJ  (Food News)  HealthyWomen, the nation’s leading nonprofit health information source for women, and Allrecipes, the world’s #1 digital food brand, joined forces to survey home cooks about their healthy eating habits and, in particular, fast food consumption. Findings from the 1,563 persons polled, who were largely female, showed more than 56 percent ate at fast food restaurants at least several times a month. Among those, nearly 15 percent ate fast food two or more times a week. As consumers ponder their New Year’s resolutions, cutting back on fast food meals is one way to reduce weight and improve health.

“The majority of respondents, 75 percent, say they pay more attention to eating healthy now than they did five years ago,” said Elizabeth Battaglino Cahill, RN, executive director of HealthyWomen. “Unfortunately, the quick stops at fast food restaurants often sabotage their efforts.”

Indeed, the majority of respondents (54 percent) admitted they feel “a bit guilty” after eating fast food and another 16 percent say they just feel “bad.”

So why stop at the fast-food drive thru? Half of the survey’s respondents said convenience to accommodate busy schedules and faster meal availability were the top reasons for eating fast food instead of cooking at home. To skip a fast food meal and instead cook a healthy meal at home, 83 percent said it would have to be prepared in 30 minutes or less.

“We understand how pressed for time most women are these days,” said Lisa Sharples, president of Allrecipes. “That’s why we make sure Allrecipes’ sites and apps provide quick, easy access to thousands of fast, easy, affordable and great-tasting recipes that can be made in under 30 minutes.”

Nearly half of survey respondents (47 percent) report the most challenging aspect of eating healthy is finding recipes that are healthy, affordable and easy to make. Finding recipes that are flavorful and healthy is the biggest challenge cited by nearly one-third.  Allrecipes provides nutritional data for recipes featured on the site. For those cooks looking for a more sophisticated set of tools, Allrecipes’ Supporting Membership provides access to a customized meal planner with detailed nutrition for thousands of menus; subscribers can also quickly and easily locate recipes to match exact dietary needs using the nutrition search tool.

For quick and healthy recipes, easy snacks, tips for losing weight and insights about foods to boost brainpower, consumers can visit and

The study was conducted from November 8 to 14, 2011, among 1,563 Allrecipes community members. Visit Allrecipes’ Fresh Bites blog to read a complete survey overview in the January issue of Allrecipes’ Measuring Cup Consumer Trends Report.

About HealthyWomen

HealthyWomen (HW) is the nation’s leading nonprofit health information source for women. For more than 20 years, women have been coming to HW for answers to their most pressing and personal health care questions. HW provides health information through a wide array of online content and print publications that are original, objective and reviewed and approved by medical experts. Its website,®, was recognized by ForbesWoman as one of the “Top 100 Websites for Women” in 2010 and 2011 and was named the top women’s health website by Dr. Mehmet Oz in O, The Oprah Magazine. To learn more, visit

About Allrecipes

Allrecipes, the world’s largest digital food brand, receives 750 million annual visits from home cooks who discover and share food experiences through recipes, reviews, photos, videos, profiles, and blogs on the web and mobile devices. For 14 years, the brand has served as a dynamic, indispensable resource for cooks of all skill levels seeking everyday and holiday meal solutions. Allrecipes’ global, multi-platform brand is comprised of 17 websites, 10 apps, and 13 eBooks serving cooks in 22 countries and 11 languages. Allrecipes is part of The Reader’s Digest Association, Inc. For additional information regarding Allrecipes, please visit

Study shows grapes provided more antioxidant protection for eyes than lutein

Fresno, CA  (Food News)  Can eating grapes slow or help prevent the onset of age-related macular degeneration (AMD), a debilitating condition affecting millions of elderly people worldwide? Results from a new study published in Free Radical Biology and Medicine(1) suggest this might be the case. The antioxidant actions of grapes are believed to be responsible for these protective effects.

The study compared the impact of an antioxidant-rich diet on vision using mice prone to developing retinal damage in old age in much the same way as humans do. Mice either received a grape-enriched diet, a diet with added lutein, or a normal diet.

The result? Grapes proved to offer dramatic protection: the grape-enriched diet protected against oxidative damage of the retina and prevented blindness in those mice consuming grapes. While lutein was also effective, grapes were found to offer significantly more protection.

“The protective effect of the grapes in this study was remarkable, offering a benefit for vision at old age even if grapes were consumed only at young age,” said principal investigator Silvia Finnemann, PhD, Department of Biological Sciences, Fordham University in New York.

Dr. Finnemann noted that results from her study also suggest that age-related vision loss is a result of cumulative, oxidative damage over time. “A lifelong diet enriched in natural antioxidants, such as those in grapes, appears to be directly beneficial for retinal health and function.”

AMD is a progressive eye condition, leading to the deterioration of the center of the retina, called the macula. It is the leading cause of blindness in the elderly. Oxidative damage and oxidative stress are thought to play a pivotal role in the development of AMD.

“Preserving eye health is a key concern as we age and this study shows that grapes may play a critical role in achieving this,” said Kathleen Nave, president of the California Table Grape Commission. “This is good news for consumers of all ages who enjoy grapes, and adds to the growing body of evidence that grapes offer an array of health benefits.”

The California Table Grape Commission was created by the California legislature in 1967 to increase worldwide demand for fresh California grapes through a variety of research and promotional programs.

The California Table Grape Commission prohibits discrimination in all its programs and activities on the basis of race, color, national origin, age, disability, and where applicable sex, marital status, familial status, parental status, or religion. The California Table Grape Commission is an equal opportunity provider and employer.

(1) Yu,C.-C: et al., Dietary antioxidants prevent age-related retinal pigment epithelium damage and blindness in mice lacking the ?v?5 integrin, Free Radic. Biol. Med. (2011), doi:10.1016.

Karen Brux

NEW Potato Recipe Database Has Hundreds of Recipes to Delight the Whole Family

Denver, CO  (Food News)  According to Restaurant Hospitality magazine, 2012 will be the year of the potato. While the restaurant industry experiments with make-your-own mashers with mix-ins and custom-cut chips with made-to-order dips, the at-home cook can celebrate the spud by using the United States Potato Board’s (USPB) brand-new, searchable recipe database to find different ways to put potatoes on the plate every day.

“Our new recipe database allows searching by course, potato type, preparation method, protein type, cuisine and even specialty requirements like gluten-free, low-sodium and kid-friendly,” said Meredith Myers, public relations manager for the USPB. “Maybe you have a bunch of red potatoes on hand, and want or need a kid-friendly meal but have no desire to turn on the oven. Our searchable database would lead you right to a perfect solution – our Slow Cooker Chicken and Potatoes recipe, for example.”

With hundreds of potato recipes to choose from, it’s easy to begin experimenting with new potato dishes. Plus, at 110 calories, America’s favorite side dish is packed with essential vitamins and minerals.  One medium-size (5.3 ounce) skin-on potato boasts more potassium than a banana and almost half your daily value of vitamin C (45 percent), and absolutely no fat, sodium or cholesterol.

To search the recipe database and subscribe to the USPB’s weekly recipe email, visit You can also find the USPB on Facebook at

The United States Potato Board (USPB) was established in 1971 by a group of potato growers to promote the benefits of eating potatoes.  Recognized as an innovator in the producer marketing industry, the USPB adopted a new campaign in 2007. “Potatoes… Goodness Unearthed®” showcases the appeal of naturally nutrient-rich potatoes, also known as America’s favorite vegetable.  Based in Denver, Colo., the USPB represents more than 4,000 potato growers and handlers across the country. To unearth more goodness about the USPB and its programs, visit

Russian Patent Further Bolsters NEXT Proteins’ Worldwide Patent Portfolio

NEXT Proteins, Inc. Adds To Its U.S. and International Patent Portfolio, Hires Partnership Capital Growth to Consider Strategic Partnerships

NEXT Proteins, Inc. Adds To Its U.S. and International Patent Portfolio, Hires Partnership Capital Growth to Consider Strategic Partnerships

Carlsbad, CA  (Food News)  NEXT Proteins, Inc. (NEXT Proteins), pioneers in the development of the nutrition industry’s top protein products, has been awarded a second patent in Russia for its carbonated protein beverage technology.  This patent is based on the subject matters of four of Next Proteins’ U.S. patents.  The patent further expands the broad aspects of Next Proteins’ revolutionary protein beverage technology including the use of a wide range of energy ingredients, juice based protein beverages and the ability to make carbonated protein drinks without the need for secondary tunnel pasteurization.  This patent is another addition to Next Proteins’ expanding worldwide patent portfolio consisting of six patents granted in the U.S., and patents issued across 33 additional countries including the EU, China, Japan, India, Australia, and Mexico.

The recognition of NEXT Proteins’ technology by another sovereign state with a substantial CSD market further enhances the broad scope of NEXT Proteins’ worldwide patent portfolio.  For more than nine years, NEXT Proteins has singularly researched, funded and developed its revolutionary carbonated protein technologies, which are embodied, in part, in the company’s proof of concept commercial product: the world’s first carbonated high protein fitness drink, XAPP®.

Given the noted strength and breadth of its interlocking patents, the Company has fielded strategic interest in its intellectual property and has begun considering strategic partnerships and opportunities for the sale of its patent portfolio by hiring Partnership Capital Growth, a leading merchant bank who’s previous experience includes well-known successes in the space such as CytoSport (makers of MuscleMilk); acai market-leader, Sambazon; EAS, and Naked Juice.

“Our innovative Intellectual Property Umbrella allows us to produce carbonated protein drinks at any concentration in nearly every soft drink plant around the world.” stated David Jenkins, Founder and Chief Executive Officer of NEXT Proteins. “NEXT Proteins’ patent portfolio provides an unimpeded path to leadership in the explosive growth category of RTD protein and enhanced functional beverages.  This patented technology redefines the market by providing significant flexibility and cost reductions for all protein beverage manufacturers, whether carbonated or still, in the U.S. or abroad.”

About NEXT Proteins, Inc.

Founded in 1988, NEXT Proteins, Inc. has been the driving force behind innovative protein brands including nutrition bars, beverages, and powders, that help consumers live healthier lives.   In 1993, NEXT Proteins pioneered the development of one of the industry’s best selling protein powders, DESIGNER WHEY®, and ten years later launched the blockbuster DETOUR® protein bars.

As early as 2002, NEXT Proteins was creating the world’s first carbonated high protein drinks.  Today with six issued patents in the U.S. and multiple patents issued or pending in all the major beverage markets around the world, NEXT Proteins is continuing its leadership in the development of revolutionary products with the new XAPP Protein Fitness Drink.


Tex Prows
NEXT Proteins, Inc.
General Counsel & New Business Development
(760) 448-3572 direct


Don Williams
Williams Group Public Relations
(760) 201-8961 direct
(760) 707-4589 mobile

Miami, FL  (Food News)  Now is the time of year when most Americans resolve to make positive lifestyle changes toward better health. Often, though, these resolutions are too stringent and short-lived. When it comes to food, there’s an emerging trend of Conscious Cuisine, offering consumers a path toward pleasure while preserving their health and the health of the earth. Verlasso®, the world¹s first provider of harmoniously raised fish, is part of this trend, educating consumers on how salmon should be raised, to help make a more conscious choice at the fish counter.

Conscious Cuisine recognizes that most people choose food based on flavor, but are more fulfilled when they opt for foods raised with deep respect for them and the planet. Verlasso’s harmonious approach to salmon farming brings one of the healthiest and most delicious choices to consumers and balances the needs for nutrition and the needs of the environment. It’s low in fat and high in protein and Omega-3s.  Here is an example of Conscious Cuisine that satisfies both epicureans and environmentalists:  Wasabi and Sesame Broiled Verlasso Salmon with Quinoa, Roasted Red Pepper and Bok Choy (

“With the world’s population growing beyond seven billion, farmed seafood plays an increasingly important role in feeding – and satisfying – a hungry world,” said Allyson Fish, director of Verlasso. “To remain a truly conscious choice, seafood farming practices must evolve to include a true consideration for the health of the ocean and its inhabitants. Verlasso strives to produce the highest-quality salmon, raised with the deepest care for the environment, as well as taste, nutrition, and economics.”

Verlasso’s most significant innovation is its use of 75 percent fewer feeder fish to produce healthy salmon rich in Omega-3s. In traditional salmon farms, salmon get their Omega-3s from their diets.  Currently, these Omega-3s come from fish oils provided by wild-caught feeder fish, which puts a significant strain on our oceans.

In addition to greatly reducing the drain on the ocean’s resources, Verlasso’s farming practices consciously change the fundamental relationship between the salmon and their environment. The company is committed to improving its farming methods continuously to ensure customers the best salmon possible today and for generations to come:

  • Verlasso salmon are raised in the cold, clean waters of Southern Patagonia, away from industrial development, ensuring a healthier salmon
  • Verlasso salmon swim freely in spacious pens – less than four fish per ton of water – producing a leaner fish than traditionally farmed salmon and reducing the impact on the local eco-system
  • Every phase of the salmon’s life – from egg to harvest – is accounted for, ensuring integrity and freshness all the way to the consumer

Making more conscious decisions at the fish counter doesn’t have to be challenging. In fact, here are a few key tips that Verlasso recommends:

  • Ask what is the difference between farmed and wild? Is the wild fish in abundant supply or are the fish populations on the decline?
  • Ask how the wild fish are caught. Fishing practices can vary widely around the globe. Some countries allow over fishing. There can be significant habitat damage from fishing gear. And international laws prohibiting the catch of unintended species, bycatch, like birds, dolphins, and other marine mammals, are not enforced.
  • If farmed, ask if the farming practices are environmentally friendly and designed to nurture the health of the fish throughout its lifecycle.
  • Find out where the farm is located. Is it located in waters near industry or is it in a pure environment where the fish will flourish?
  • Was the fish shipped fresh or frozen?  If fresh, ask when the fish was caught. If frozen, find out the best way to defrost.
  • What does “sushi grade” mean?  How might this cut be best prepared?
  • Look for fish with firm, healthy looking flesh.
  • The fish should have no deep or offensive smell and there should be no milky liquid on the meat.
  • If skin is attached, it should be as shiny as when it came out of the water.

Verlasso offers several recipes, videos and cooking tips that are perfectly suited for consciously-minded consumers on To learn even more, join in the conversation on Verlasso’s blog:

About Verlasso

Verlasso™ is committed to continuous improvement in its aquaculture practices, working in concert with some of the world’s leading thinkers to sustain people, fish and the planet. Verlasso is currently available in the New York City area via, as well as at Zupan’s Markets in Portland, Oregon. Learn more at, join us on Facebook or follow us on Twitter @VerlassoSalmon.

Verlasso is a brand and trademark of AquaChile.  AquaChile and DuPont formed a collaboration that will join the collective innovation and aquaculture expertise of the companies to identify how to raise fish sustainably to provide nutritious protein for a growing population.

Consumer-friendly transformation of government database is just one part of the new, re-imagined FitOrbit 2.0

Los Angeles, CA  (Food News)  FitOrbit announced today the launch of their all new FitOrbit 2.0, with a radically simplified way for consumers to interact with the USDA foods database as they track their meals. FitOrbit, launched two years ago, is the first-of-its-kind solution that provides a real, certified personal trainer to its members with a one-on-one, proven-effective training and nutrition plan over the internet, all for less than ten dollars a week.  The all new FitOrbit 2.0 now offers even more intuitive features that further enhance the relationship between client and trainer.

The new “smart” USDA food logging database makes it simple and easy for FitOrbit members to track their food and calorie consumption in a user-friendly format.  This smart foods innovation logs “green beans” as is.  Previously, the USDA database required users to enter multiple variations of “beans, green, canned, in water.”  This solution pioneered by FitOrbit is the key to ease of use which allows real people to achieve real success.

Using feedback from their 10,000 current clients, FitOrbit 2.0 has also revolutionized multiple aspects of its users’ online experience, including a redesigned mobile App that makes on-the-go accessibility to FitOrbit’s trainers and personal plans faster and more convenient.  Additionally, there are newly revamped communications tools that allow state-of-the-art web and mobile user-to-trainer contact as well as an updated user interface that simplifies logging with FitOrbit’s Progress Tracker, which monitors weight loss, calorie and water intake, exercises, and sleep.

“The keys to a successful personal trainer are being able to motivate and inspire clients by listening to their needs and giving them the tools to achieve real results.  Since its launch, FitOrbit has enabled our trainers to change people’s lives worldwide.  Our 2.0 version includes newly invented ‘true-to-life’ tools in a warm, friendly and intuitive user interface.  Weight loss success with personal training has never been easier, more affordable or, most importantly, more effective,” says Jake Steinfeld, Chairman of Body by Jake Global and FitOrbit Founder and Chairman.  Jake Steinfeld is the fitness industry visionary who is credited as making personal fitness training an industry.

About FitOrbit

FitOrbit was founded in 2009 by one of the fitness industry’s reigning icons, Jake Steinfeld, of “Body by Jake” fame.  For less than $2 a day, FitOrbit delivers personal trainers and individual fitness and nutrition programs online.  FitOrbit members get a full lifestyle package, including a smartly personalized workout plan, a realistic meal plan (with suggested recipes/ingredients/ and even local restaurant menu suggestions), plus 24/7 standby support. Members get to choose a certified trainer whose personality and approach mesh with theirs. And if for some reason the chemistry isn’t there, users can switch as often as they want.

FitOrbit: Ridiculously Affordable, Remarkably Successful.  Available at

Orrville, OH  (Food News)  The J. M. Smucker Company (NYSE: SJM) today announced that it has completed the acquisition of a majority of the North American foodservice coffee and hot beverage business of Sara Lee Corporation (“Sara Lee”) in an all cash transaction.  The Company previously announced the agreement with Sara Lee on October 24, 2011.

The acquisition includes Sara Lee’s market-leading liquid coffee concentrate business sold under the licensed Douwe Egberts® brand, along with a variety of roast and ground coffee, cappuccino, tea, and cocoa products, sold through foodservice channels in North America.  In addition, the companies entered into a long-term innovation partnership to collaborate on liquid coffee technology for the foodservice market.

“We are pleased to complete this transaction which adds the market-leading liquid coffee concentrate business to the Smucker portfolio,” said Richard Smucker, Chief Executive Officer.  “The transaction further strengthens our position as a leading North American coffee company, provides new coffee technologies, and adds significant scale to our foodservice business.  We are excited to welcome the nearly 475 new employees into the Smucker family.”

About The J. M. Smucker Company

For more than 110 years, The J. M. Smucker Company has been committed to offering consumers quality products that bring families together to share memorable meals and moments.  Today, Smucker is a leading marketer and manufacturer of fruit spreads, retail packaged coffee, peanut butter, shortening and oils, ice cream toppings, sweetened condensed milk, and health and natural foods beverages in North America.  Its family of brands includes Smucker’s®, Folgers®, Dunkin’ Donuts®, Jif®, Crisco®, Pillsbury®, Eagle Brand®, R.W. Knudsen Family®, Hungry Jack®, Cafe Bustelo®, Cafe Pilon™, White Lily® and Martha White® in the United States, along with Robin Hood®, Five Roses®, Carnation® and Bick’s® in Canada.  The Company remains rooted in the Basic Beliefs of Quality, People, Ethics, Growth, and Independence established by its founder and namesake more than a century ago.  The Company has appeared on FORTUNE Magazine’s list of the 100 Best Companies to Work For in the United States 13 times, ranking number one in 2004.  For more information about the Company, visit

The J. M. Smucker Company is the owner of all trademarks, except Pillsbury, the Barrelhead logo and the Doughboy character are trademarks of The Pillsbury Company, LLC, used under license; Carnation is a trademark of Societe des Produits Nestle S.A., used under license; and Dunkin’ Donuts is a registered trademark of DD IP Holder, LLC, used under license.  Borden and Elsie are trademarks used under license.