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How we learn things shapes our memory

By
Olivier Felicio
-
0

 

As humans, we have not only survived, but thrived throughout time thanks to our ability to learn and adapt to new situations.

Learning itself is a complex process, and there are different types of learning mechanisms through which the brain stores new information and updates old information.

In general terms, there are two ways of learning that humans use to acquire new information in the long term.

One is by association, or through experience. This is when we learn new things incidentally, just because we happened to come across them, or because we are in a new environment that we are learning to navigate little by little.

The other one is learning by reinforcement. This is when we purposefully set out to learn new information — when we take a language course, for example.

A new study conducted by researchers from the Department of Experimental Psychology, the Wellcome Centre for Integrative Neuroimaging, and the Nuffield Department of Clinical Neurosciences — all in Oxford, United Kingdom — indicates that different learning mechanisms have links to memories stored in different parts of the brain.

The researchers add that not only do we store information differently depending on how we acquire it, but that it may be more or less easy for us to lose or change this information for the same reason.

The researchers report their observations in a study paper that appears in the journal Nature Communications.

The implications of the current findings
For this study, the research team recruited 27 participants aged 19–35 and used the data of 26 of these participants for analysis.

The participants agreed to take part in MRI scans while they completed learning tasks that offered a reward. During the MRIs, the investigators paid attention to any changes taking place in brain regions associated with learning.

Following these observations, the researchers found that different modes of learning — incidental versus goal-oriented — activated different neural pathways in the brains of the participants.

“We know that humans can learn in different ways,” says first author Miriam Klein-Flügge. “Sometimes we learn simply by observing relationships in the world, such as learning the layout of a new town, or relationships between people,” she adds.

“But another way to learn is by setting particular goals, like children learning to operate toys by trial and error.”

Klein-Flügge continues, “This research shows that we have multiple networks in the brain that help us store learned knowledge or associations, which means that damage to one part of the brain will still leave alternative mechanisms available for learning.”

The researchers also explain that the findings indicate that the brain can store information learned through reinforcement for a long time, while other types of information remain more available for updates.

“We also learned that some of this knowledge is very persistent, and the brain does not forget about it even when it becomes irrelevant, while knowledge acquired through an alternative learning mechanism is more flexible and can more easily be changed to new knowledge,” notes Klein-Flügge.

When it comes to unlearning or forgetting information, the researchers also note that information acquired incidentally through associations is easier to discard than information acquired through goal-oriented learning.

“It is well known that it is good for our brains to continue to learn new things throughout life, which is why understanding the different ways in which we learn and store knowledge could be beneficial and help each of us to find out which way of learning suits us best.”
Miriam Klein-Flugge

By 
Fact checked by Paula Field
Source: www.medicalnewstoday.com

Bucking the Trend: Preventing Childhood Obesity

By
Olivier Felicio
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0

 

We’ve all heard about it – the number of U.S. children classified as obese has increased dramatically over the past 30 years. In the 1970’s, only around 1 in 20 children were classified as obese, whereas the most recent surveys show this proportion has tripled.1 Obese children are at higher risk for a whole host of problems that were once thought to only affect adults, such as type 2 diabetes, metabolic syndrome, and heart disease. These scary statistics mean families need to be aware of the factors that contribute to childhood obesity so they can encourage healthy habits and growth patterns early on.

Vegetarian families have a head start on preventing childhood obesity, as research shows vegetarian children and adults tend to be leaner than their non-vegetarian peers. In fact, in a position statement released July 2009, the American Dietetic Association (ADA) concluded appropriately planned vegetarian diets are healthful, nutritionally adequate, and may prevent and treat certain conditions, such as heart disease, obesity, hypertension, type II diabetes, and cancer.2 However, the development of childhood obesity is complex and does not arise from only one or two behaviors (for example, drinking soda or watching television), but from a great many factors that occur throughout a child’s development. Thus, although the ADA’s statement suggests a vegetarian diet is a great first step towards preventing childhood obesity, there are even more steps that can be taken to further reduce the risk of childhood obesity.

Obesity develops when too many calories are consumed relative to the amount of calories used, which can happen regardless of whether children are eating a vegetarian or a non-vegetarian diet. There are contributors to childhood obesity at each developmental period. By being aware of how actions and choices can contribute to childhood obesity, families can be ready to make as many of the best choices as possible.

Pregnancy
An incredible amount of growth and development occurs in the womb, so this is a prime time to give children a healthy start! There are several steps pregnant women can take to decrease their unborn children’s risk for obesity later in life. The main focus of research in this area has been on factors that influence infants’ birth weights because infants born too small or too large have an increased risk for obesity later in life. Very low protein diets increase the risk of having a baby with a low birth weight, while diets that are very high in carbohydrate or in fat can lead to a very large baby. Additionally, children whose mothers smoked during pregnancy or who were overweight before or during pregnancy are at increased risk for obesity. Pregnant women, or women planning to become pregnant soon, can work with registered dietitians to create vegetarian eating plans that ensure adequate amounts of calories, fat, protein, vitamins, and minerals. For more information about vegan diets during pregnancy, see http://www.vrg.org/nutrition/veganpregnancy.php

Infancy
Much research has shown that children who were breastfed during infancy have a lower risk of being obese. We are still trying to understand exactly why this is, but it is probably because the unique ratio of nutrients in and properties of breast milk help infants gain and maintain an appropriate amount of weight during infancy and later in childhood. Breast-feeding may also help preserve infants’ natural ability to feed in response to hunger and fullness. Specifically, the visual cues afforded by bottle-feeding (e.g., the amount of formula in a bottle) may make it tempting for parents to encourage their infant to finish the bottle, regardless of whether the infant is hungry for the whole bottle or needs that much formula. Because breast-feeding parents do not have these same visual cues, they may be more attentive to the infant’s expressions indicating fullness and better able to trust their infant’s ability to self-regulate intake in response to need.

Another benefit of breastfeeding is that flavors from the mothers’ diet are passed to the infant through breast milk (for example, if a lactating mother eats a garlicky meal, her infant will receive garlicky milk). Although this may sound strange, this experience is actually very important for infants to learn about the flavors and foods their families eat and helps infants be more accepting of commonly rejected foods, like vegetables, during the introduction of solids. Getting young children to accept healthy foods can be one of parents’ and caregivers’ biggest challenges during infancy and toddlerhood; by breastfeeding and eating a wide variety of flavors and foods during lactation mothers can help children be more accepting of healthy foods, and maintain healthy weight gain patterns during infancy and later childhood.

Childhood and Adolescence

Portion Sizes
The average portion size of foods offered in most stores and restaurants has increased over the past few decades. For example, 20 years ago the average bagel had a 3-inch diameter and contained 140 calories whereas today’s average bagel has a 6-inch diameter and contains 350 calories. Both children and adults tend to eat more when served a larger portion of food, regardless of how hungry they are or how many calories they need. Educate yourself and your children about what portion sizes are appropriate; the United States Department of Agriculture (USDA) Food Guide Pyramid’s website it a great place to start (www.mypyramid.gov). Additionally, check out http://www.bcm.edu/news/packages/visualcues.cfm to learn some easy tricks for estimating appropriate portion sizes for many typical foods (for example, a serving of raisins is ¼ cup, which is about the size of a golf ball). You and your children can even make a game out of coming up with visual cues for portion sizes for your family’s favorite foods.

Food Away from Home
In addition to coming in larger-than-necessary portions, restaurant foods, and fast foods in particular, also tend to be higher in calories, fat, salt, and sugar, and lower in fiber, than foods prepared at home. This means that even if your children eat a smaller portion of these foods, they still may be eating more calories than they need. If your family’s schedule makes taking the time to prepare meals at home difficult, take advantage of the increasing number of ready-prepared foods at your local grocery store. You can throw together a quick, healthy, and satisfying meal in minutes by purchasing pre-washed, bagged salad greens; pre-cut vegetables in steamer bags; marinated tofu; and quick-cooking grains. Additionally, as your children grow older and take more control over their food choices, help them to recognize healthy choices at their favorite eateries. The Vegetarian Resource Group’s online restaurant guide (http://www.vrg.org/restaurant/index.htm) has some great suggestions for vegetarian-friendly restaurants and the USDA has a variety of resources to help you and your children make healthy choices when eating out (http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=3&tax_subject=358&topic_id=1611&level3_id=5972&level4_id=0&level5_id=0&placement_default=0). Note that not all of the USDA’s suggestions are geared to vegetarians.

Sweetened Beverages
The term ‘sweetened beverages’ is used to describe drinks like regular (non-diet) soda, fruit punch or any fruit juice that is not 100% juice, or sports drinks. Increases in sweetened beverage consumption have been associated with increases in obesity. The high-fructose corn syrup that sweetens most of these beverages may contribute to excess weight gain. Additionally, children who drink more sweetened beverages tend to drink fewer healthier beverages. Encourage your children to drink water, fortified soy milk, low-fat or fat-free milk, or 100% fruit juice instead of sweetened beverage (note that the American Academy of Pediatrics recommends limiting even 100% fruit juice consumption to 4 to 6 oz/day for children aged 1 to 6 years, and 8 to 12 oz/day for children aged 7 to 18 years3).

Physical Activity
Regular physical activity is important for helping children stay fit and maintain a healthy growth rate. The Centers for Disease Control and Prevention (CDC) recommends children get 60 minutes of moderate to vigorous physical activity (that is, activity that ‘works up a sweat’) every day. Unfortunately, many schools do not offer recess or physical education, or only offer PE a few days a week. Thus, it is up to you to encourage your children to engage in some sort of physical activity after school and on the weekends. Structured sports programs are a great way to keep children active, but unstructured activities like jump rope, hopscotch, riding bikes, skating, walking the dog, marching band, dancing, climbing or even active games like Wii or Dance Dance Revolution, all fit within what the CDC considers moderate to vigorous physical activity. Even better, engage the whole family in regular physical activity by planning active family time. Create a habit of taking a walk together after dinner or going for hikes in your local parks on the weekend. Play active games with your children and be a good role model by being open-minded about and enjoying active endeavors. Active family time will both help your family bond and improve your family’s health.

Screen Time and Sedentary Behavior
With all of the new technologies available, children are spending an increasing amount of time in front of televisions, computers, or video games, and less time being physically active. Time in front of TV and computer screens has been shown to promote childhood obesity in several different ways: (1) children are less active (in fact, one study found children’s metabolisms are actually lower when watching TV than when resting!); (2) children are influenced by the food advertisements that occur during commercials that are predominantly for foods high in fat, salt and sugar; and (3) children who eat in front of the TV are more likely to snack on more energy-dense snack foods, leading them to eat more calories throughout the day. Additionally, because it is easy to “zone out” while in front of a TV or computer, studies have shown that eating in front of a TV or computer screen may lead both children and adults to eat mindlessly, or to eat more than they intend or need because they were distracted from their hunger and fullness cues. The American Academy of Pediatrics recommends limiting children’s television, computer, and video game time to less than 2 hours per day. Also, encourage your children to separate eating and screen time to help them avoid mindless eating.

Sleep
Children who sleep less than the amount recommended for their age group are more likely to be overweight. Sleep deprivation seems to lead to increased hunger, as well as cravings for foods high in fat and sugar, which can lead to overeating and obesity. Be familiar with how much sleep your children need and encourage them to meet sleep recommendations on most nights.

Parents’ Feeding Practices
Feeding practices are the choices you make about which foods you offer; when, how frequently, and how much food you offer; and how you interact with your children over food. You can help your children develop healthy food preferences and eating behaviors by employing feeding practices that are patient, positive, and attentive to your children’s hunger and fullness levels. Here’s how:

With respect to the foods you offer: make a wide array of healthy foods readily available in your home. Keep pre-cut and -washed fruits and vegetables in the fridge or on the counter and encourage your children to choose them when they are hungry for a snack. Plan meals that include a variety of vegetables, fruits, whole grains, and plant-based protein sources.

With respect to when, how frequently, and how much food you offer: set structured meal- and snack-times for your family, and try to eat together as often as possible. Family mealtimes are a great opportunity to interact with your children and teach them about wholesome foods, healthy eating behaviors, and appropriate table manners. Additionally, be aware of the portion sizes you serve (see the Portion Size section above) and allow your children to eat in response to their hunger and fullness levels. Try not to restrict your children’s intakes or pressure them to eat, as these types of feeding practices can inadvertently teach children to eat in the absence of hunger, leading to habitual over-consumption and excess weight gain. Talk to your children about whether they are hungry or full and help them learn to pay attention to and eat in response to these feelings.

With respect to interacting with your children about food, keep mealtimes positive and fun. Adopt the attitude that feeding responsibilities should be shared between parents and children: parents get to decide when, where, and what to eat, while children get to decide how much to eat.

Parents as Role Models
Parents provide their children with both genes and environments. Thus, overweight parents have a higher risk for having overweight children than normal weight parents because these parents may pass on genes that predispose their children to be overweight, as well as lifestyle patterns and habits that also contribute to overweight. You can’t change your genes, but you CAN change your lifestyle patterns and habits! Adopt a ‘do as I do’ not ‘do as I say’ motto with your children by maintaining healthy dietary, physical activity, and sleep patterns as a family.

Summary: 10 Tips for Preventing Childhood Obesity in your Family

  1. Give your child the best start by maintaining a healthy diet and weight during pregnancy; consult with a registered dietitian to make sure your pregnancy diet meets all requirements for calories, fat, carbohydrates, protein, vitamins, and minerals.
  2. Breast-feed to promote healthy growth, responsiveness to hunger and fullness cues, and acceptance of a broad array of healthful solid foods for your infant.
  3. Educate yourself and your children about what portion sizes are appropriate for their specific nutritional needs. Serve these portions sizes on a regular basis.
  4. Strive to cook balanced meals at home; if this is not possible, educate yourself about the healthiest fast-food and food away from home options.
  5. Encourage your children to drink water, low-fat or fat-free milk, soy milk, or 100% fruit juice instead of soda.
  6. Get your family moving! Encourage your children to get 60 minutes of moderate to vigorous physical activity most days of the week by making exercise a family affair.
  7. Limit screen time (television, computer and video games) to no more than 2 hours per day.
  8. Be familiar with how much sleep your children need and encourage them to meet sleep recommendations on most nights.
  9. Practice responsive feeding by recognizing your children’s levels of hunger and fullness, setting limits, and sharing feeding responsibilities with children.
  10. Adopt a “do as I do” not “do as I say” attitude; model healthy eating and physical activity behaviors for your child.

1 Hedley, A.A. et al., Prevalence of overweight and obesity among US children, adolescents, and adults, 1999-2002. JAMA 2004. 291:2847-2850.

2 Craig WJ, Mangels AR. Position of the American Dietetic Association: Vegetarian Diets. J Am Diet Assoc. 2009;109:1266-1282.

3 American Academy of Pediatric. The use and misuse of fruit juice in pediatrics. Pediatrics 2001;107:1210-1213.

Source: www.vrg.org

Common drugs may alter gut bacteria and increase health risks

By
Olivier Felicio
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0

 

Prescription drugs help treat diseases, ease infections, and manage the symptoms of certain chronic health conditions.

However, they can sometimes bring side effects, ranging in severity. Doctors and researchers are not always aware of all the possible adverse outcomes.

A new study from the University Medical Center Groningen and the Maastricht University Medical Center, both in the Netherlands, has found evidence to suggest that many common drugs — from antibiotics to antidepressants — have a significant impact on the gut microbiome. They can even disrupt the delicate balance of bacterial populations.

This, the researchers say, could increase a person’s risk of developing intestinal infections and other health problems, including obesity and antimicrobial resistance.

The research — which the team presented yesterday at the United European Gastroenterology Week in Barcelona, Spain — investigated the effect of 41 common types of prescription drugs.

To do so, they collected and analyzed 1,883 fecal samples from people who had either inflammatory bowel disease or irritable bowel syndrome (IBS) and from a group of healthy control participants.

18 common drugs impact the gut
The researchers compared the results of people who took prescription drugs with those of people who did not. They also looked at the effects of individual medications versus combinations of drugs.

They found that 18 common drug categories have an important impact on the bacterial composition of the gut microbiome, which could lead to undesired consequences for health. Such consequences could include intestinal infections, obesity, and various conditions linked to gut health.

Eight of these categories seemed to increase resistance to antimicrobial drugs.

Also, four drug categories appeared to have the strongest impact on bacterial balance in the gut. These were:

  • proton pump inhibitors (PPIs), which reduce the production of stomach acid
  • metformin, which helps people manage the symptoms of type 2 diabetes
  • antibiotics, which fight bacterial infections
  • laxatives, which help treat constipation

The analyses revealed that people who took PPIs had more upper gastrointestinal tract bacteria, and that their bodies produced more fatty acid. Meanwhile, those who took metformin had higher levels of Escherichia coli, a bacterium that can cause diarrhea and urinary tract infections.

Also, a class of antidepressants called selective serotonin reuptake inhibitors was associated with increased levels of Eubacterium ramulus — another potentially harmful bacterium — in people with IBS.

Meanwhile, oral steroids were associated with higher levels of methane-producing bacteria, which could contribute to weight gain and obesity.

“We already know that the efficiency and the toxicity of certain drugs are influenced by the bacterial composition of the gastrointestinal tract, and that the gut microbiota has been related to multiple health conditions,” says lead researcher Arnau Vich Vila.

“[T]herefore, it is crucial to understand which are the consequences of medication use in the gut microbiome,” he adds.

Source: www.medicalnewstoday.com
By Maria Cohut, Ph.D.
Fact checked by Jasmin Collier

Celiac disease: New treatment shows promise in trial

By
Olivier Felicio
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0

 

Celiac disease is an autoimmune condition affecting 1 in 141 people in the United States, and up to 1% of the world’s population.

In celiac disease, foods that contain gluten trigger damage to the small intestine. Gluten is a protein found in wheat, barley, and rye. As a result, foods such as bread, pasta, cookies, and cakes contain gluten, as do other prepackaged foods, cosmetics, toothpaste, and food supplements.

In celiac disease, gluten triggers the body’s immune system to overreact and cause inflammation. New research, however, hopes to induce immune tolerance to gluten in people with celiac disease.

Stephen Miller, a professor of microbiology and immunology at Northwestern University Feinberg School of Medicine in Chicago, IL, together with his team, spent years developing a technology that enables people with celiac disease to consume gluten without causing as much inflammation.

The technology involves biodegradable nanoparticles that “teach” the immune system to tolerate gluten. The researchers hope that they can transfer this technology to other similar autoimmune conditions or allergies, such as multiple sclerosis, type 1 diabetes, peanut allergy, or asthma.

Prof. Miller and colleagues presented their findings at the United European Gastroenterology Week conference, which took place in Barcelona, Spain.

Treatment slashes immune reaction by 90%
The technology involves a biodegradable nanoparticle that “hides” gliadin — the main compound in gluten — in a shell, “tricking” the immune system into not realizing that it contains gluten.

“The vacuum cleaner cell presents the allergen or antigen to the immune system in a way that says, ‘No worries, this belongs here,'” explains Prof. Miller. “The immune system then shuts down its attack on the allergen; the immune system is reset to normal.”

At the conference, the presenter explained how the trial worked. It involved giving a group of participants the COUR nanoparticle CNP-101, then asking them to eat gluten for 14 days.

Participants who had not taken the nanoparticles developed immune inflammatory responses to gluten and markers of small intestine damage.

By contrast, people who took the nanoparticle showed an immune response that was 90% lower than those who did not receive the treatment. As the treatment stopped the inflammatory reaction, the gluten did not damage the small intestine.

Prof. Miller emphasizes the significance of the findings, considering that there is currently no treatment for celiac disease. “Doctors can only prescribe gluten avoidance, which is not always effective and carries a heavy social and economic toll for celiac patients,” he says.

“We have also shown that we can encapsulate myelin into the nanoparticle to induce tolerance to that substance in multiple sclerosis models, or put a protein from pancreatic beta cells to induce tolerance to insulin in type 1 diabetes models,” he continues.

Dr. Ciaran Kelly, who is a professor of medicine at Harvard Medical School and director of the Celiac Center at Beth Israel Deaconess Medical Center, both in Boston, also comments on the significance of the findings. He notes that “celiac disease is unlike many other autoimmune disorders because the offending antigen (environmental trigger) is well known — gluten in the diet.”

“This makes celiac disease a perfect condition to address using this exciting nanoparticle-induced immune tolerance approach.”

Source: www.medicalnewstoday.com

The Global Organic Snacks Market size is expected to reach $23.7 billion by 2025,

By
Olivier Felicio
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0

 

Reportlinker.com announces the release of the report “Global Organic Snacks Market (2019-2025)” – https://www.reportlinker.com/p05807157/?utm_source=GNW

The organic snack foods are packaged and made to be portable, nutritious, healthy, and satisfying by the taste. The rapid market growth of organic snacks can be largely attributed to the increasing health awareness among the people. The young population is now more cautious while consuming organic foods that are beneficial for the body. This cautious behavior is rising because of the use of pesticides, GMOs, and chemicals in the food harvest. The reason being, it raises health concerns, and since consumers in emerging economies have higher spending power, people become more selective about what they consume as food. This trend has further led to the escalating adoption of organic snacks and has observed an extensive acceptance of organic snacks across the metropolitan cities and tier 2 and tier 3 cities.

The young population is now more cautious while consuming organic foods that are beneficial for the body. This cautious behavior is rising because of the use of pesticides, GMOs, and chemicals in the food harvest. The reason being, it raises health concerns, and since consumers in emerging economies have higher spending power, people become more selective about what they consume as food.

Based on Product Type, the market is segmented into Nutrition Bars, Candy, Salty Snacks, Nuts and Others. Based on Distribution Channel, the market is segmented into Retail Stores, Super Market/ Hyper Market, Online and Others. Based on Age Group, the market is segmented into Millennial, Generation X and Baby Boomers. Based on Regions, the market is segmented into North America, Europe, Asia Pacific, and Latin America, Middle East & Africa.

The market research report covers the analysis of key stakeholders of the market. Key companies profiled in the report include SunOpta, Inc., YummyEarth, Inc., General Mills, Inc., Navitas Organics, Hormel Foods Corporation, Campbell Soup Company, The Kraft Heinz Company, Kewpie Corporation, The Hain Celestial Group, Inc. and United Natural Foods, Inc.

Scope of the Study

Market Segmentation
By Product Type

• Nutrition Bars

• Candy

• Salty Snacks

• Nuts

• Others

By Distribution Channel

• Retail Stores

• Super Market/ Hyper Market

• Online

By Age Group

• Millennial

• Generation X

• Baby Boomers

By Geography

• North America

o US

o Canada

o Mexico

o Rest of North America

• Europe

o Germany

o UK

o France

o Russia

o Spain

o Italy

o Rest of Europe

• Asia Pacific

o China

o Japan

o India

o South Korea

o Singapore

o Malaysia

o Rest of Asia Pacific

• LAMEA

o Brazil

o Argentina

o UAE

o Saudi Arabia

o South Africa

o Nigeria

o Rest of LAMEA

Companies Profiled

• SunOpta, Inc.

• YummyEarth, Inc.

• General Mills, Inc.

• Navitas Organics

• Hormel Foods Corporation

• Campbell Soup Company

• The Kraft Heinz Company

• Kewpie Corporation

• The Hain Celestial Group, Inc.

• United Natural Foods, Inc.

Unique Offerings

• Exhaustive coverage

• Highest number of market tables and figures

• Subscription based model available

• Guaranteed best price

• Assured post sales research support with 10% customization free
Read the full report: https://www.reportlinker.com/p05807157/?utm_source=GNW

About Reportlinker
ReportLinker is an award-winning market research solution. Reportlinker finds and organizes the latest industry data so you get all the market research you need – instantly, in one place.

Source: finance.yahoo.com

Fresh Routes mobile grocer launching in Edmonton on Wednesday

By
Olivier Felicio
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0

 

Starting Wednesday, Fresh Routes will set up at the Clareview Community Recreation Centre every week and sell produce and other grocery items at near wholesale prices.

The organization has plans to expand over the next months to host between six and eight locations on Tuesday and Wednesday of every week.

“We want it to be a place where people get together and shop together in one place where they can have dignified access to food,” said Fresh Routes’ Edmonton lead, Morgan Allen.

The project is likened to a sibling of the University of Alberta Faculty of Extension’s Grocery Run program, which started providing food assistance to families in need in 2016.

In order to expand, it partnered up with Calgary-based Leftovers Foundation, which redirects food headed to the landfill to community services and agencies.

Last summer, Leftovers launched Fresh Routes in Calgary and has since doubled its number of locations to eight per month.

In Edmonton, Fresh Routes will operate year-round by using a refrigerated truck to bring the mobile market to each location.

“We purchase food at wholesale costs, which enables us to sell it at a large discount into the community,” Allen explained, adding that prices are usually between 40 and 60 percent cheaper.

While the group is working with the City to determine which communities would most benefit from the project, Allen said all customers are welcome. As a social enterprise, one of its objectives is to make revenue to support its operations, rather than relying on grants.

She said there was a misconception in Calgary that by shopping at a location, people were taking away from others with higher needs.

“But in fact by shopping at the mobile grocery stores, it’s supporting our operations and helping us to expand to reach even more people who need access, too.”

Wednesday’s launch will happen in Clareview from 6:30 to 8 p.m.

The Community-University Partnership, City of Edmonton, Multicultural Health Brokers Cooperative, Edmonton Community Development Company, Communities United, and Edmonton Community Foundation are also partners on the project.

Source: edmonton.ctvnews.ca

Former PepsiCo, Heinz exec has big plans for plant-based cheese

By
Olivier Felicio
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0

 

Justin Lambeth has been named chief executive officer at Treeline Cheese, a brand of soft french-style and aged plant-based cheese alternatives.

Previously, Mr. Lambeth held leadership roles at PepsiCo, H.J. Heinz Co., and Nabisco. He said Treeline appealed to him because its products capture two overlapping trends: plant-based and clean label.

“The plant-based cheese category is at a tipping point, not too dissimilar to where I think plant-based meat was 10 years ago,” he said. “There’s a lot of people in the space whose product quality and nutrition aren’t good.”

Most plant-based cheese alternatives start with coconut oil, which gives a creamy mouthfeel and allows the product to melt or spread like traditional cheese. The downside of oil-based vegan cheeses is they tend to have a weak nutritional profile and are high in saturated fat, Mr. Lambeth said.

Instead of oil, Treeline starts with cashews, which are ground and cultured with the probiotic Lactobacillus Acidophilus. Label-conscious consumers won’t find any food starches, oils, gums, thickeners or artificial preservatives listed on the package. Instead, the products are made with water, lemon juice, sea salt and natural flavors such as herbs, garlic, scallions, pepper, and chilies.

“The difference is simple ingredients versus artificial ingredients,” Mr. Lambeth said. “We culture our products like other cheeses and yogurts, unlike our competitors. The result is a soy-free, gluten-free product with simple ingredients, really good nutrition, and healthy fats.”

The process draws on traditional cheese-making methods. Treeline’s products are available in more than 3,000 stores nationwide, including Whole Foods Market and Kroger, as well as some regional restaurants. Additionally, Treeline has partnered with the vegetarian meal kit company Purple Carrot.

Mr. Lambeth’s first priority for the company is establishing mainstream distribution. Another focus is on expanding the company’s presence in fast-casual restaurants, schools, and universities.

Treeline launched its first dairy-free cream cheese last year. Before that, however, there wasn’t much product development beyond a handful of line extensions. That is something else Mr. Lambeth wants to change.

“We feel tremendous runway to mainstream our forms and flavors, whether that’s cream cheese or shredded cheese, grated cheese or sliced cheese, whether that’s mozzarella or cheddar or other types of cheese that are popular with flexitarian consumers,” he said. “We’re pivoting, because a lot of companies in this space really gear only toward vegans and not flexitarians. To do that, you have to meet those consumers where they are in their usage.”

Like most plant-based categories, vegan cheese alternatives are growing at double digits, with U.S. sales reaching $160 million last year, up 19% from the year prior, while conventional cheese was flat, according to the Plant-Based Foods Association. Innovation within the category is accelerating, as new brands introduce varieties and forms of dairy-free cheese to keep up with an increasingly competitive landscape. Since 2016, more than 200 companies have entered the North American market.

“I’m not worried about any particular upstart or new entrants,” Mr. Lambeth said. “For me, the category is still wide open for someone to take a real leadership position.”

While value brands claim the biggest share of plant-based cheese sales, Mr. Lambeth said he thinks smaller, premium brands like Treeline are better positioned to sustain long-term growth.

“Premium brands tend to be nut-based and high quality,” he said. “Value brands tend to be oil-based, and their nutrition is bad. I don’t think the future is in the value-oriented side. While they are some of the big brands, around $100 million in sales, I don’t see them growing, and I don’t think they’re on-trend.”

The growing interest in plant-based foods doesn’t necessarily correspond to an increase in vegetarianism or veganism. Many consumers turning to plant-based products don’t follow a strict diet and still consume animal products. To grow, plant-based companies must expand their customer base to include these crossover buyers.

“It’s not just more products in more stores,” Mr. Lambeth said. “It’s also the right product in the right forms at the right price point. Consumers won’t change their behavior to meet you. You have to change your behavior to meet them.”

A big part of Mr. Lambeth’s growth strategy involves in-store execution, which he said is critical to securing Treeline’s place as a leader in plant-based cheese alternatives. This includes a focus on merchandising, pricing, shelving, displays, branding and placement strategy.

“One thing I’ve learned along the way, and I think a lot of people forget this, is that the vast majority of product decisions that consumers try are made in-store,” he said. “It’s not a TV ad. It’s not a coupon. It’s not a digital place. It is literally a consumer in the store discovering your product, picking up your package, looking at it and saying, ‘Hmm, I’m going to try this.’”

Source: www.foodbusinessnews.net

Holy Crap sold, but will remain in Gibsons

By
Olivier Felicio
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0

 

Company founder Corin Mullins announced this week that after spending the past year meeting with a few companies that share her values as candidates to take over, she has sold the business, and new company president Donna Reddy is now at the helm.

“It has been an extraordinary journey encountering many wonderful people along the way,” said Mullins in the release announcing the sale. “I am especially pleased the new company will continue producing Holy Crap at the existing facility in Gibsons with the same team providing the consistent quality our customers have come to expect.”

According to the company, Reddy has a proven record with nine other national natural health products.

Reddy told Coast Reporter via email that she was with GreenSpace Brands in Toronto as the marketing vice president for the past five years. The company was responsible for a line of organic baby food called Love Child Organics, organic juices and kombuchas and Central Roast – a line of nuts and snacks.

“I am excited about Holy Crap and seeing where we can take the brand. I am still in the discovery process; getting to understand our existing consumer, looking at what works, and identifying all of the opportunities,” Reddy said.

Mullins will be involved in the transition to the new management team over the next three months and will remain as a “mentor on a consulting basis.”

“I look forward to maintaining the many friendships that formed while running the company,” she said.

Local businessman Dino Sita has also been added to the management team, bringing his extensive food industry experience.

Mullins created Holy Crap as a tasty cereal her late husband Brian could enjoy without triggering his food allergies. The launch 10 years ago coincided with the rising interest in clean eating and allergy-free foods and the company took off, boosted by the Mullins’ appearance on CBC’s The Dragons’ Den.

The product is now sold worldwide and has even been served on the International Space Station.

Source: www.coastreporter.net

Nutrition 21 Announces:

By
Olivier Felicio
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0

 

Citrulline Malate and Nitrosigine Both Significantly Better Than Placebo.

In attendance at this year’s ISSN (International Society of Sports Nutrition) Annual Conference, Nutrition 21 was excited to hear the significant results of an independent study presented by researchers from the University of Arkansas studying the significant blood flow impact of Nitrosigine®. The clinical study poster entitled “The Acute Effects of Citrulline Malate and Bonded Arginine Silicate Supplementation on Vasodilation of Young Adults” was presented by lead author Jeffrey Rogers from the University of Arkansas American College of Sports Medicine. Nutrition 21 provided no support and did not participate in the design or implementation of the study.

The study compared two popular ingredients used in sports nutrition today: citrulline malate (CM ) and bonded arginine silicate (Nitrosigine®). Nitrosigine® is a leading branded ingredient used in a variety of consumer products with a legacy of continued success in the sports nutrition and pre-workout arena. Nitrosigine® is added to formulations in order to significantly increase serum arginine and nitric oxide (NO) levels, reduce markers of post-workout muscle damage and increase cognitive processing speed. CM is used for its ability to increase blood serum concentrations of arginine, resulting in NO production.

Dr. Michelle Gray, Associate Professor and the Director of the Exercise Science Research Center at the University of Arkansas, commented “Current research has yet to compare CM and Nitrosigine® in vivo using a flow-mediated dilation (FMD) technique, a validated measure of the vascular endothelium’s NO producing ability. We identified a need and designed the experiment with the purpose of determining the effectiveness of Nitrosigine® and CM compared to placebo, in up-regulating NO production in blood vessels as measured by acute changes in vasodilation.”

The double-blind, placebo-controlled, crossover design study was performed, with a 7-day washout period between test visits. The subjects were 22 healthy, normotensive, and at least moderately active male (n=14) and female (n=8) young adults.

Results showed that a single dose of 1.5g of Nitrosigine® significantly increased FMD, a measurement of increased vasodilation, blood flow, and possibly nitric oxide levels, more than placebo (p<0.01) and to the same extent as 8g of CM.

Overall Clinical Results of the Study:

  • In a double-blind, placebo-controlled study, both Nitrosigine® and CM supplementation led to an equally significant increase in vasodilation and blood flow, but with a dose of CM (8g) that was 5x more than the dose of Nitrosigine (1.5g)
  • Overall, these data show that a single dose of 1.5g of Nitrosigine®:
  • Significantly increases vasodilation and blood flow, important for increases in muscle pump, as measured by FMD, inactive young adults compared to placebo
  • Significantly increases FMD, a nitric oxide-related measurement, inactive young adults compared to placebo
  • Significantly increases FMD, a measurement of vasodilation, blood flow, and nitric oxide production, as well as 8g of CM increases those metrics

“Nutrition 21 was excited to hear of this independent study and the positive results showing the benefits of Nitrosigine® on increasing vasodilation, a process driven by increasing nitric oxide production, and believed to enhance a number of sports performance endpoints. We are especially pleased that this study was designed to test a healthy, athletically trained population, and showed that a 1.5g dose of Nitrosigine® worked as well as 8g of Citrulline Malate, in increasing flow-mediated dilation,” says James Komorowski, MS, CNS, Chief Science Officer at Nutrition 21.

About Nitrosigine®: Nitrosigine® is a patented complex of bonded arginine silicate with FDA New Dietary Ingredient (NDI) notification status and has been self-affirmed Generally Recognized As Safe (GRAS) at the level of 1,500 mg per day for use in nutritional bars and beverages. Nitrosigine® is scientifically engineered to boost nitric oxide levels, which have been shown to be a key factor in generating greater blood flow and vasodilation in working muscles. The unique Nitrosigine® complex bonds arginine and silicate – unlocking powerful synergistic effects that offer enhanced benefits. Nitrosigine® is a safe, non-stimulant, effective ingredient that is easy to formulate into new and existing products for sports nutrition, men’s health and cardiovascular health.

Source: Nutrition 21

Alberta grocer’s subrogated $761,000 profit loss claim before the courts

By
Olivier Felicio
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0

 

In Sobeys Capital Incorporated v Whitecourt Shopping Centre (GP) Ltd., released this past Friday, the Court of Appeal for Alberta ruled partly in favor of landlord Whitecourt Shopping Centre, a defendant in the subrogated claim filed by commercial insurer FM Global.

The subrogated claim was filed in the name of Sobeys Capital, a tenant in the mall. [Sobeys and IGA are brands of Empire Company Ltd.]

In its ruling released Oct. 4, the Court of Appeal of Alberta ruled that Justice Kevin Feehan of the Alberta Court of Queen’s Bench erred in awarding $761,000 in damages for loss of income.  The Court of Queen’s Bench ruling was released in July 2018.

The finding that the landlord is liable under the lease agreement still stands. The lease requires the landlord to maintain the roof in good condition.

With regard to damages, the appellate court ruling does not mean FM Global is unable to recover its money from the Sobeys Capital claim. It means it is still open to the landlord, Whitecourt Shopping Centre, to argue that the damage award should be lower.

The original 2018 ruling was a summary judgment on multiple lawsuits arising from the roof collapse. At that time, Justice Feehan ruled that he had enough evidence before him. So the issues of liability and damages do not need to proceed to trial, Justice Feehan ruled in 2018.

But as a result of the appeal court ruling, the question of damages from loss of income is being remitted to the trial court.

In responding to the landlord’s appeal, Sobey’s argued the calculation of lost income should not change. The loss was adjusted by the insurer and paid to Sobey’s. Plus, the defendant chose not to bring in evidence that contradicted this, Sobey’s argued in the subrogated claim.

But the people who prepared evidence for calculating the loss did not provide sworn affidavits or sworn evidence in any other form, the appeal court noted in its unanimous decision. So Justice Feehan erred in relying on those documents, the appeal court ruled, finding the loss schedules constitute hearsay evidence. The appeal was heard by Justices Peter Costigan, Jo’Anne Strekaf and Dawn Pentelechuk.

“One of the reasons for excluding hearsay evidence is the fact that the author of the evidence cannot be cross-examined on the evidence,” wrote the appeal court. “Hearsay evidence of damages calculations is not admissible, regardless of whether or not the opposing party has led contradicting evidence,” the appeal court wrote.

The appeal court upheld other parts of Justice Feehan’s original ruling.

Whitecourt argued that Justice Feehan erred in his interpretation of the lease documents and that he erred in concluding that the lawsuits were appropriate for summary judgment instead of a full trial.

The appeal court upheld the finding of liability, ruling that Justice Feehan’s interpretation of the lease agreement was reasonable. Although Justice Feehan also found that Whitecourt Valley Centre Limited Partnership was liable, that partnership appealed on the grounds that it was not liable under contracts to which it was not a party. Sobey’s conceded that point, the appeal court noted.

On Jan. 7, 2014 the roof of the Whitecourt Shopping Mall collapsed for the fourth time in 18 years. That resulted in the closure of the IGA for more than six months. The roof of the same mall first collapsed in 1996, about five years after it was built. It collapsed a second and third time in early 2007.

Several lawsuits against various parties resulted.

Sobey’s said it lost profits because it was unable to sell a product to the supermarket during the story closure. Sobey’s sought damages of $761,811 for lost profits and $16,980 for lost rent.

The lost rent claim was not changed on appeal.

For the lost profits claim, the damages were calculated by an accounting consultant retained by FM Global. The accounting consultant calculated a reduction in sales by $7.26 million. With a gross profit rate of 10.9%, the lost profit would be $792,779. But when subtracting savings on utilities and other costs, the net loss of profit calculation was $761,811.

Engineering reviews after the fourth collapse “showed significant deficiencies in the truss design, manufacture and installation such that the trusses simply could not carry the roof loads actually imposed upon them over the years,” Justice Feehan wrote. The fourth collapse took place underneath a ventilation unit and no program was in place to remove snow from the roof at the time of the most recent collapse, Justice Feehan added.

Source: Canadian Underwriter

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