We’ve all heard and continue to hear the buzz about “lowering sodium”; but another issue that the medical community continues to report on is the need to boost potassium intake. In this great article from Reuters, a report from a massive international study (>200,000 people) found that stroke risk dipped as people’s reported potassium intake…
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It was a full house at the NCIFT annual holiday event at Roundhill Country Club in Alamo last week. We were treated to a fabulous speaker from Blue Bottle Coffee company, who spoke about the company’s origins, sourcing coffee, delivering coffee at it’s peak flavor and why it takes 4 minutes to get a cup…
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Once again, our friends at Briess are making headlines! This is the second time this year that Briess has been recognized by the Wisconsin business community – SPI is happy to be their partner! Briess Industries Inc. was recently presented the Wisconsin Business Friend of the Environment Award-Medium Size for leadership in environmental stewardship. The…
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There are so many sources for information about how America’s food is produced! Unfortunately that includes some misinformation as well. In response to this, AMI has teamed up with the American Meat Science Association to launch a “Meat Myth Crushers” campaign; in an effort to connect people to modern food production – and also attempt…
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What is the scoop on diabetes? Recent numbers by the Centers for Disease Control and Prevention paint a desperate situation: • Every 17 seconds, someone is diagnosed with diabetes. • Diabetes kills more people each year than breast cancer and AIDS combined. • Recent estimates project that as many as 1 in 3 American adults…
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We had a great time with the Research Chefs at the RCA West Coast Regional Event in Napa yesterday! As a precursor to the Worlds of Flavors conference hosted by the CIA, we joined other RCA members at Cook restaurant in Napa, and sampled appetizers and cocktails from sponsors. The event included a raffle to…
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The NW Wheat Marketing Center recently held their quarterly Asian Noodle course at their facility located in Portland, Oregon. The course was attended by food scientists from several African nations, whose companies are building noodle plants in those countries. The course helps build relationships with companies from around the world who are potential NW soft…
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When it comes to Sports Nutrition, there is a lot of good science out there, but pseudo-science also abounds! Fortunately Solae offers valuable webinars to educate and help you make sense of it all! The latest webinar provided: • The latest nutrition research supporting the diversification of proteins and their impact on sports nutrition •…
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SPI Sales managers love to support local IFT events, especially those that involve BACON! We recently attended the “Bacon 101 Workshop” hosted by SCIFTS/RCA, with a presentation by the Paul Perfilio from the National Pork Board Did you know that the Chinese were the first to find a way to smoke bacon? Here are a…
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Last night’s NCIFT “New comers” meeting was awesome. The National Food Lab, or NFL, opened their doors wide open for our local industry to tour and learn more. WHAT A BEAUTIFUL FACILITY!! If you are in need of R&D, Sensory, Microbiology or Chemistry work, the NFL is the place for you. Everyone commented on how…
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