The primary driver of PepsiCo‘s revenues in Q1 2017 was its portfolio of healthy snacks and beverages. The company’s organic revenues grew by 2% in the quarter and Mexico and Russia saw high single digit organic revenue growth. As PepsiCo works towards transforming itself to adapt to the changing customer preferences of healthier lifestyles and aims to limit its environmental footprint, the company has adopted a motto of “Performance with Purpose.” In order to meet the evolving needs of customers globally, the company is shifting its portfolio to a wider range termed as “Everyday Nutrition Products.” These products contain nutrients such as grains, fruits, vegetables, or protein, and the portfolio falls under a broader category of “Guilt Free Products” which also includes beverages which have less…
“Top Trends in Hot Drinks 2017” explores the latest consumer and innovation trends in hot tea, hot coffee, and other hot drinks (e.g. chocolate-based and malt-based hot drinks).
This report focuses on outlining the key consumer and innovation trends currently impacting the core categories in hot drinks – hot tea, hot coffee, and other hot drinks. These include innovations that align with consumer demand for hot drinks tailored to their lifestyles or appeal to indulgence-seeking consumers, such as café-style hot drinks. The report also explores product concepts that benefit from cross-category innovation or align with the Social Responsibility trend.
- Globally, consumers are more willing to…
Diet soda drinkers, beware. Recent epidemiological studies have confirmed that the sweeteners used in diet sodas and other lite drinks increase the risk of type 2 diabetes.
Often asymptomatic, type 2 diabetes is the most common form of diabetes, and is most often found among people who are overweight and sedentary.
Just published research results out of France show that people who “always or almost always” add sweeteners to their drinks – in sachet or tablet form – had an 83 percent higher risk of developing diabetes than those who use them “never or rarely.”
Even though the quantity of artificial sweeteners in our diet has increased massively in recent years as industrial manufacturers add them with growing abandon to not just drinks but also cereals, biscuits, cakes, low-calorie yogurts and even certain medicines, reliable and precise data on their health impacts are rare.
Such products are marketed as low-calorie alternatives that are therefore healthy. This perception encourages consumers to overuse sweeteners to avoid putting on weight. But, even in moderation, these additives can have negative effects on health.
Today, sweeteners are increasingly controversial, and suspected of contributing to weight gain and being carcinogenic.
This has independent researchers across the world seeking to measure their real effects on health, particularly their impact on metabolic diseases.
Our team at France’s Centre for Research in Epidemiology and Population Health at Inserm, has been contributing to this growing body of health knowledge since 2012 through a research program on the risk factors for type 2 diabetes.
The program’s findings suggest that sugar substitutes should be treated with the utmost caution. In February, we published a study showing that the risk of diabetes increases with the consumption of artificial sweeteners. We had already shown that this risk was higher with so-called “diet” drinks than with regular sodas.
This prospective cohort study has been monitoring the health of women who belong to the mutual health insurance company for French national education…
DOVER PLAINS, NY (PRWEB) MARCH 17, 2017 — Established as a leading organic, artisan-quality pure maple syrup brand, Crown Maple today announces a new partnership with Sunniva, continuing to build on its growing collection of maple-centric beverage offerings. The delicious new Sunniva Super Coffee, the world’s first Super Coffee, was unveiled at Natural Products Expo West earlier this month.
“We are grateful to announce our partnership with the ambitious Crown Maple team,” said Sunniva Chief Executive, Jim DeCicco. “Our goal is to provide healthy energy and sustained focus; the antioxidants from the maple tree enhance Sunniva’s focused energy. After a detailed diligence process we chose Crown Maple as the ideal partner due to their state of the art facility, social/environmental responsibility and the unrivaled purity of their maple syrup. It turned out to be the ideal relationship as their farm is based in our hometown hills of the Hudson Valley.”
Blended with organic Colombian coffee and fortified with protein for power, coconut oil for focus, and Crown Maple syrup for light sweetness and antioxidants, Sunniva Super Coffee is a cleaner, healthier version of the typical bottled coffee or energy drink consumers are used to seeing on store shelves. Made with all-natural ingredients, Sunniva Super Coffee packs a powerful punch of energy without processed additives.
“Crown Maple’s pure and natural flavor, combined with its many healthy benefits like vitamins, minerals and antioxidants, make it a perfect partner for a brand like Sunniva,” said Mike Cobb, CEO of Crown Maple. “Being…
Biblical historians have long pondered what dishes may have been on the table at the Last Supper. One thing that’s almost certain is that Jesus and his disciples were drinking wine.
Many elements of the Last Supper remain contested. Scholars even dispute the question of whether the Last Supper was a Seder ― a traditional meal observed during the Jewish holiday of Passover ― which might have indicated the specifics of the meal.
The canonical gospels contradict one another on that front. Three out of four of them locate the Last Supper during the Jewish holiday, while one, the Gospel of John, says the meal happened “before the Feast of Passover.”
Jonathan Klawans, a religion professor at Boston University and expert on ancient Judaism, weighed the evidence in a January article published by the Biblical Archaeology Society. Klawans noted that the traditional Seder ritual as we know it today didn’t emerge until around 70 A.D. ― nearly two generations after Jesus’s death. The Last Supper, the scholar concluded, likely “was not a Seder but a standard Jewish meal.”
Seder or no, a “standard Jewish meal” in Jesus’s day would have included wine. The land of Jesus’s life and death has a long history of winemaking. In 2016, Israeli archaeologists discovered an ancient wine ledger that contained what they believe to be the earliest written reference to Jerusalem outside the Bible.
Research conducted by Dr. Patrick McGovern, an anthropology professor at…
The United Nations just published its Human Development Report, which ranks the nations with people who live the longest, healthiest lives. We took a look at the top 10 nations and decided to investigate how each of them generally take their coffee. Since we’re going to be drinking coffee regardless, we may as well take notes on the coffee culture of the healthiest people.
So, get settled with your cup of joe, and read on …
Canada comes in as the third nation in the world to drink the most coffee. It is the land of Tim Horton’s, after all. Where once a traditional brewed coffee was the norm, now specialty espresso drinks are taking center stage.
Here’s the thing about Icelanders and coffee — they drink it a lot. Sure, they might not be the nation recorded for drinking the most, but ever since coffee made it to the island back in 1703, it has been an integrated part of the culture. It is tied to celebrations in much the same way that booze is for other cultures. And just so you really understand how much they love the stuff, decaf is not really a thing that’s offered in Iceland.
Ireland is predominately a tea-drinking nation — after Turkey, Irish people drink the most tea in the world. But coffee is becoming more and more commonplace, especially with the rise of coffeehouses. One thing we do…
Gatorade made headlines last week by releasing G Organic, its first certified organic beverage, which reportedly took two years to formulate, according to Bloomberg. But what does that actually mean? Is it actually healthy? And does the new drink have less sugar than the original, which packs 14 grams in an 8-ounce bottle? The in-house senior scientist for the mega brand (which controls 70 percent of the sports drink market) gave us the lowdown.
“We know that athletes have unique sports fuel preferences, and one of those includes buying organic products,” says Lisa Heaton MS, RD, CSSD. “We created G Organic for those athletes looking for an organic hydration and fueling option that is USDA-certified, while still providing the proven fueling benefits found in Gatorade Thirst Quencher.”
In order to be USDA-certified organic, nothing artificial can be…
Besides the fact that you’d literally die without it, there are many, MANY imperative reasons to drink water frequently, every single day. It starts out pretty mild — you might feel thirsty and have a dry mouth. But the long-term effects of not drinking enough water not only have an effect on your weight (in a bad way), but they’re also extremely dangerous and life-threatening. Here’s what happens to your body.
Even mild dehydration has strong effects. Here’s how you’ll feel with a lack of H2O (hint: it’s really not fun).
- Fatigue, tiredness, sleepiness
- Mood change, irritability, increased anxiety
- Sunken eyes
- Shriveled skin
- Muscle cramps
- Joint aches
If things get worse, so do your symptoms. These are the “go to the hospital” signs.
- Low blood pressure, with a rapid heartbeat
- Delirium, unconsciousness
- Severe diarrhea and/or vomiting
- Inability to keep fluids down
Consistently not drinking enough water for an extended period of time has…
The lure of the 5-ingredient recipe seems irresistible. Short list means simple, right? With a possible three out of five already in your pantry. That single recipe subcategory accounts for a lot of scrolling through the websites of All Recipes, Eating Well, Good Housekeeping and Rachael Ray, Southern Living, Food Network — you name it.
I am scratching my head about this, though, because I see 5-ingredient recipes that should have asterisks. They are the culinary equivalent of fake news. With notable exceptions, the recipes don’t count water, basic seasonings, oil. Why?
I am looking at a “5-ingredient” recipe for Simple Roast Chicken with Garlic and Lemon at JustATaste.com: the bird, a lemon, butter, rosemary sprigs, garlic. Except any cook worth her salt and pepper knows what’s missing from that lineup. The S&P are in the directions, however. I have the “Quick-Shop-and-Prep 5 Ingredient Baking” book from a couple years back, and its Spiced Chess Pie calls for 13 ingredients. Milk, cornmeal and ground allspice are in boldface, signaling to those who read the foreword that those items need to be purchased; the premise of the book relies on your stock of flour, sugar, butter, ice water, eggs, vanilla extract, cinnamon, ground ginger, salt and nutmeg.
The 5-ingredient phenomenon makes me wonder what home cooks really want when they type the phrase into their search fields.
“It feels like a scam, a little,” says Suzanne Rafer, executive editor and director of cookbook publishing for Workman. “I’m not a believer in limiting . . . . If it’s going to take six or seven or eight ingredients, so be it. Our deal is, no matter how many you put in, you want it to taste good in the end.”
Not a scam for everyone, perhaps. There is cooking for sustenance, and there is cooking for satisfaction. Overlap is desirable, but often, someone who has to get weeknight meals on the table will look at the clock, do the math and try to reduce the effort one way or another.
The 5-ingredient mode is hardly a stretch for drinks, fruit-and-yogurt desserts, sides. Seasonal produce at its peak doesn’t need bells and whistles or magical transformation. Keeping main-dish recipes “ingredient-simple,” on the other hand, typically relies on using very good components, or it can mean a missed opportunity to enhance flavours.
“People are looking for quicker and easier shortcuts all the time,” says Lisa Ekus, the force behind her eponymous literary agency, which launched Ronni Lundy’s well-received “Victuals” last year. “But you can’t have cheap – meaning economical – and fast and good. Something’s got to give.”
What often gives is a pronouncement of “delicious.” Or the complexity that multiple and complementary spices can bring. Or the control over sodium or fat in the shortcut, store-bought products the recipe calls for, such as a pasta sauce, marinade or frozen pie dough. A short list doesn’t necessarily translate to quick or uncomplicated: Think slow cooker or sous vide or a range of required knife skills.
Ekus echoes Rafer’s bottom line: “The question in the end is, is it good? Rozanne Gold is one of the few who did it really well.”
Yes, she did. The New York chef’s “Recipes 1-2-3” won a James Beard award in 1996 and forecast a two-decade trend. (Fun fact: It gave rise to the Minimalist column in the New York Times food section, which Gold had to pass on writing because she was revamping the Windows on the World menu at the time.)
She followed up with another eight books in the “1-2-3” vein that were translated into several languages. Her Mahogany Short Ribs in WaPo Food’s Recipe Finder continue to be a revelation for readers every time we happen to mention it in a Free Range chat. But none of those recipes – including the ribs – listed water, salt and pepper as ingredients.
“The idea of ingredients you can count on the fingers of one hand has to do with cooks not being intimidated,” says Gold, now 63 and working on her master’s in poetry. “It’s code.” Her 3-ingredient recipes were, in part, a reaction to an era of “pile-up” on restaurant plates that masked true flavours, she says, as well as a personal challenge to exploit an ingredient to the max – an exploration of all the ways, say, asparagus can taste in raw and cooked forms.
What matters is how the ingredients interact, Gold says. “There needs to be some experience and knowledge” in that guiding hand, and she is heartened that “it’s the mettle of a chef to cook more simply these days.” She recently produced a collection of balanced, “incredibly complex” (in flavour) 5-ingredient recipes for Cooking Light that did not count the water, oil, salt and pepper used. Would “9-Ingredient Recipes!” sound as appealing?
Which brings me to the accompanying recipes. All of them contain 5 ingredients – plus a few more. None of them are complicated; some are downright quirky. Each offers flavours that are true to their ingredients. If you like even one or two of the dishes, the lesson might be: Look beyond the sheer numbers of ingredients, with an eye on the total sum.
SALTED CARDAMOM DRINKING CHOCOLATE
As the recipe’s author says, the challenge here is to find a salt that will land on the surface of your drink without sinking or dissolving. A flaked salt works best in this surprisingly dairy-free beverage.
What’s the difference between hot cocoa and a drinking chocolate? Hot cocoa is made with cocoa powder, and the latter is made with whole chocolate as well, which contains both cocoa solids and cocoa butter. Drinking chocolate typically tastes much richer as a result.
Adapted from “Bitterman’s Craft Salt Cooking: The Single Ingredient That Transforms All Your Favorite Foods and Recipes,” by Mark Bitterman (Andrews McMeel, 2016).
One 13.5-oz or 14-oz can coconut milk (not shaken, not low-fat)
3 cups (750 mL) water
1/4 cup (50 mL) sugar
1 tbsp (15 mL) cardamom pods, cracked
1/2 cup (125 mL) unsweetened cocoa powder (do not use Dutch-process)
8 oz bittersweet chocolate (at least 60 per cent cacao), broken into pieces
6 pinches flaked salt (see headnote)
1. Use a spoon to skim the cream from the top of the opened can of coconut milk and place it in a liquid measuring cup. Add enough of the liquid left in the can to yield 1 full cup. Reserve what’s left for another use, if desired.
2. Combine the water, sugar and cracked cardamom pods in a medium saucepan over medium-high heat. Once it comes to a boil, cook for 1 minute, then remove it from the heat and let it steep for 5 minutes.
3. Use a slotted spoon or small strainer to find and discard the cardamom pods, then stir the cocoa powder into the saucepan. Place over medium…
The gift of a bloated belly isn’t only reserved for women during that time of the month. Sometimes it’s the foods we eat that can cause that full, gassy feeling. Here’s a list of foods that may be contributing to your balloon-like belly, so you may want to think about limiting or avoiding them.
- Dairy products: Lactose intolerance can range from mild to severe, but either way, gas is usually a symptom. Try limiting the amount of milk, cheese, yogurt, and ice cream you eat, and see if that helps. If it does, you don’t have to ditch dairy altogether. Drink lactose-free milk, or take Lactaid pills to help your body digest milk products.
- Apples and pears: These fruits contain about five grams of fiber each, so they’re an excellent source of soluble fiber, but they can also wreak havoc on sensitive tummies. Don’t avoid them entirely, though. Eating half or a quarter of these fruits, or peeling them first, will allow you to enjoy their flavor without paying the price.
A Brooklyn coffee shop called The End is boldly going where no barista has gone before. The Williamsburg hot spot recently debuted a rainbow unicorn latte that is simply magical. Best of all? The beverage promotes healing and wellness.
You may be disappointed to learn that this “latte” has no actual coffee in it. Instead, the beverage is whipped up with ginger, honey, coconut milk and lemon. The latte gets its blue…
Sunny, warm weather wouldn’t be the same without cooling off with an ice-cold beer. If grabbing a beer is your go-to beverage but you’re trying to stick to a healthy diet, it’s important to know the calorie counts of common brands. Check out this list of a few of the highest- and lowest-calorie beers so you can choose the one that’s right for you.
- Samuel Adams Boston Lager: 180 calories
- Guinness Extra Stout: 176…