Archive For The “Health” Category
The Supermarket News on line publication SN.com has named up-and-comer Sprouts Farmers Market to receive its 2013 Retail Excellence Award.
Sprouts is known for healthy, organic and natural, convenient, fresh, local and affordable produce and groceries.
Based on its integration of those trend-forward attributes and its successful financial model that has helped it absorb two rivals and triple in size in the last three years, the Phoenix-based chain has been selected for the award.
“Sprouts is at the intersection of two mega-trends in the industry today — health and wellness and value, and that’s really what we hang our hat on,” said Steve Black, chief information and marketing officer, Sprouts, in an interview with SN. “That’s the model we’ve built for the last 10 years — to make healthy eating easy, understandable and affordable. That’s what we talk about with our tag line, ‘Healthy Living for Less.’
As the chain’s president and chief executive officer, Doug Sanders told SN in a separate interview at the launch of the company’s recent initial public offering that Sprouts is well positioned to be a gateway for shoppers of conventional supermarkets seeking a more healthy diet.
While traditional supermarkets seek to lure some share of consumers’ food spending away from restaurants by touting the healthfulness of home cooking, Sprouts seeks to take that one step further and teach those shoppers how to live even healthier.
“Most people want to eat better, they just don’t feel like they can afford to, and they don’t know how to,” Black explained. “That’s the secret to our success — that it’s affordable, and we have team members in the stores that can help you understand the vitamins and the supplements.
If you are on a gluten-free diet, or wherever you are in life from a health perspective, we have people in the stores who can help you with that.”
The focal point of Sprouts’ relatively small stores is they measure about 25,000 to 28,000 square feet — is the farmers’ market-style produce display, where Sprouts leverages its longtime relationships with growers and suppliers to make a statement on price. Founder Henry Boney began his food retail career with a farmers’ market in 1943, and his legacy lives in the chain’s current positioning.
Stores devote about 15 percent of their floor space to produce, which generates about 25 percent of sales, according to Sprouts’ filings with the Securities and Exchange Commission related to its recent initial public offering.
Sprouts tooks to attract both the lifestyle customer and everyday supermarket customer by featuring fresh produce at prices that are significantly lower than the conventional supermarket. The emphasis on produce not only helps enhance the stores’ healthful image, but also helps drive repeat traffic.
Produce is the focal point of Sprouts stores, where customers are attracted to the selection and value, company executives say. Stores have a farmers’ market ambiance with low shelving for better visibility and to create a bright, open-air atmosphere.
Celery, artichokes, and herbs, especially Mexican oregano, all contain apigenin and luteolin, flavonoids that kill human pancreatic cancer cells in the lab by inhibiting an important enzyme, according to two new University of Illinois studies.
“Apigenin alone induced cell death in two aggressive human pancreatic cancer cell lines. But we received the best results when we pre-treated cancer cells with apigenin for 24 hours, then applied the chemotherapeutic drug gemcitabine for 36 hours,” said Elvira de Mejia, a U of I professor of food chemistry and food toxicology.
The trick seemed to be using the flavonoids as a pre-treatment instead of applying them and the chemotherapeutic drug simultaneously, said Jodee Johnson, a doctoral student in de Mejia’s lab who has since graduated.
“Even though the topic is still controversial, our study indicated that taking antioxidant supplements on the same day as chemotherapeutic drugs may negate the effect of those drugs,” she said.
“That happens because flavonoids can act as antioxidants. One of the ways that chemotherapeutic drugs kill cells is based on their pro-oxidant activity, meaning that flavonoids and chemotherapeutic drugs may compete with each other when they’re introduced at the same time,” she explained.
Pancreatic cancer is a very aggressive cancer, and there are few early symptoms, meaning that the disease is often not found before it has spread. Ultimately the goal is to develop a cure, but prolonging the lives of patients would be a significant development, Johnson added.
It is the fourth leading cause of cancer-related deaths, with a five-year survival rate of only 6 percent, she said.
By Phyllis Picklesimer, Univ of Il College of Agriculture, Consumer and Environmental Sciences
Researchers from New Zealand’s University of Otago, Christchurch have found that daily consumption of two kiwifruit can significantly lift a person’s mood and energy levels.
In a study that was published in the Journal of Nutritional Science (JNS), the effects of the fruit on a group of 54 healthy young male university students was monitored over six weeks, with one group consuming two kiwifruit per day and the other consuming half a kiwifruit daily.
Those with higher consumption experienced significantly less fatigue and depression than the other group, and felt they had more energy.
Scientists inferred this was likely related to the two kiwifruit dose optimizing vitamin C intake, as the sample group had a low fruit consumption beforehand.
The research used a gold variety of kiwifruit.
Professor Margreet Vissers and her team from the UOC’s Centre for Free Radical Research are involved in a large on-going study to better understand the critical role of vitamin C in the human body.
“Our study provides good evidence to support the view that there are measureable health benefits to be obtained from eating a good amount of fruit and vegetables daily. For best benefit, it is important to include high vitamin C foods in your daily diet,” she said in a release.
Vissers said vitamin C helped activate a number of enzymes in the body that enhanced the levels of metabolic energy and different neurochemicals in the brain.
The study was funded by the Ministry of Business, Innovation and Employment as well as the University of Otago and kiwifruit marketer Zespri International.
Royal Rose Radicchio was officially certified a “Superfood” based on a laboratory analysis of its nutritional breakdown, including antioxidants, vitamins, minerals, and dietary fiber. The levels of Lutein, Flavonols, and Flavones were very significant; as was the level of fiber a single serving of radicchio contained.
“The benefits of Radicchio put this unique vegetable in the “Superfood” category. Radicchio is rich in antioxidants, dietary fiber, vitamins and minerals that are thought to promote heart health, reduce cholesterol, increase vitamin C utilization and may reduce cancer risk,” says Jennifer LeDuc, RD, CNSC, the Clinical Nutrition Manager with the acclaimed Salinas Valley Memorial Healthcare System. “Radicchio is versatile enough to be part of a salad and can be used as the main entrée when roasted, grilled, braised, or barbequed. Health conscious chefs and home cooks nationwide are discovering radicchio not only for its undeniable health benefits, but for its year round availability, great taste and versatility.”
The most noteworthy antioxidant evaluated in Royal Rose Radicchio was the level of Anthocyanidins. In fact, this sugarless plant pigment is what makes our new Superfood even more super, outscoring blueberries, spinach, and, radicchio’s nemesis, red cabbage! Anthocyanidins are a class of flavonoids responsible for the intense color of fruits and vegetables, such as blueberries, raspberries, and red onions. The sugarless plant pigments are proven assets to human health. Anthocyanidins are unique flavonoids because of how well they are maintained in the human body once eaten, making them incredibly beneficial to consume regularly.
Anthocyanidins serve as powerful antioxidants, helping fight against the free radicals that age skin and cause chronic illness. New research suggests that these same anthocyanidins positively impact collagen production in blood, soft tissue, blood vessels, and ligaments, making them useful in treating everything from varicose veins, to arthritis, to skin beautifying. About.com (reviewed by the Medical Review Board) defines an anthocyanidin as a “sugarless plant pigment…that has antioxidant, antiplatelet, and wound-healing properties …which may help fight heart disease and cancer.” Anthocyanidins are also unique in that they are able to protect cells and tissues from free radical damage in both water- soluble and fat-soluble environments. Anthocyanidins are estimated to have fifty times the antioxidant activity of both vitamin C and vitamin E.
Nutrition and dietary professionals agree that radicchio should be integrated into a balanced diet, and that the benefits of eating antioxidant-rich foods can enhance a healthy lifestyle. Please see www.radicchio.com for recipes and more nutritional information on Royal Rose Radicchio. And let us know how you enjoy Royal Rose Radicchio on Facebook and Twitter.
About Royal Rose
Royal Rose Radicchio has been adding fresh color to the “Salad Bowl of the World” in Salinas, California since 1993 when Italian farmers Lucio Gomiero and Carlo Boscolo teamed up with Salinas Valley growers to bring seasonal radicchio to America year-round. Royal Rose LLC currently follows the sun through multiple growing regions to supply the emergent market with field-fresh radicchio from California, Florida, Arizona, and Mexico. Led by company president Dennis Donohue, Royal Rose’s FRESHER-BIGGER-BETTER program reflects an ongoing commitment to educating consumers about this powerful vegetable’s versatility and freshness.
Royal Rose Radicchio’s main products are Italian in origin.
Source: Royal Rose Radicchio
Fruits and vegetables are very extremely good for us. However, it’s not always easy for people to get access to fresh produce, though, especially if they live in “food deserts” (places where fresh food is hard to find).
States with more farmers markets; acceptance of food assistance programs at the aforementioned farmers markets; and other retailers (like supermarkets and corner stores) that have lots of produce are likely to have residents that eat more fruits and vegetables daily.
The West Coast generally eats the most produce every day; the East Coast eats a lot too. However, the Midwest and the South lag behind. A Center for Disease Control report certain regions lack access to fruits and vegetables.
A number of states with the highest consumption of fruits and vegetables have more environmental supports. For example, adults in Oregon and California eat more vegetables than adults in other states. They also are among the highest in fruit consumption. Oregon and California are also above the national score on access to a healthier food retailer, farmers market density, and farmers market acceptance of nutrition assistance program benefits.
The CDC report doesn’t define what a serving of fruit or vegetables looks like. although that has been over the years by various organization. It doesn’t take too much of imagination to figure out a serving. For example, a “normal” serving would be a slice a watermelon, not the whole 20 lab melon. Just use a little common sense.
We all know fruit is good for you — but here are some more details about the nutrients and antioxidants found in grapes.
Researchers recently conducted a study that showed people who consume grapes are more likely to have healthier, more balanced diets. The study, published in the Journal of Food Science, reviewed the consumption of grapes in their non-alcoholic forms, including fresh grapes, raisins and 100 percent grape juice.
Using data from the 2003-2008 National Health and Nutrition Examination Survey (NHANES), the study found that eating grapes correlates with healthier diet patterns. After reviewing the diets of 21,800 children and adults, the researchers noted that those who consumed more grapes were more likely to have an increased intake of vitamin A, vitamin C, vitamin B6, fiber, calcium, and potassium, compared to those who didn’t eat as many grapes.
Researchers say that fiber, calcium and potassium are especially important as many Americans lack these nutrients in their daily diets.
A previous study done in 2013 showed that grapes could help reduce the buildup of fat and prevent cardiovascular disease, due to antioxidants called polyphenols.
More research, meanwhile, found that other antioxidants in grapes could fight hypertension, otherwise known as high blood pressure. Certain compounds found in grapes can also protect skin cells from UV rays, according to research conducted by a team from the University of Barcelona and the Spanish National Research Council (CSIC).
As a whole, people who ate grapes also had increased consumption of whole grains, nuts and vegetables; they also had a tendency to eat less “junk foods.”
By Rabobank
Despite efforts by governments to promote the benefits of a healthy diet, consumption of fruit & vegetables in Western Europe and the US has declined over the past decade. A report by Rabobank cites lower incomes and perceived price increases, alongside strong competition from processed and convenience foods, as the major factors driving this trend. Producers, processors and retailers must all explore ways to inspire greater consumption of fruit & vegetables if the industry is to flourish.
Cindy van Rijswick, Rabobank analyst commented: “The challenge for the fruits & vegetables industry is to close the gap between what consumers say they want and what they actually do. Surveys have shown that, in principle, consumers are positive-minded about healthy eating, but in practice they are easily swayed by creative marketing of processed food and beverages and exhibit a strong bias for convenience products”.
On a household level there is a clear relationship between income and fruit & vegetable intake, meaning that in a tough economic climate, consumers become more susceptible to fluctuations in price. This impact can be exacerbated by the common misperception among consumers that unhealthy food is cheaper to eat than healthy food. Between 2006 and 2011, in both the EU and US, average consumer prices for fruits & vegetables in fact increased less than prices of the total food category, but consumption levels fell.
Processed foods have become a strong competitor for fruits & vegetables for different reasons: availability, taste, marketing, product range and convenience. Even when consumers do opt for a healthy choice, they will likely select processed foods in the ‘health and wellness category’ over a fresh option (despite the fact that research has found that two-thirds of US and half of all European products referencing fruit on their packaging contained no or only a trace amounts of fruit). It is extremely difficult for the fresh produce industry to match the sophisticated marketing efforts of processed health foods as most fresh products are sold unpackaged and unbranded.
There are three ways in which the industry must invest/evolve in order to boost consumption levels:
- Reducing inconvenience: Convenience is often cited as a barrier to consumption of fruits & vegetables, a claim that is supported by the increasing popularity of prepared (i.e. washed, cut, diced, sliced and packaged) products. The industry must continue to find innovative ways to boost convenience e.g. offering chopped vegetables that can be heated directly in the microwave without removing packaging
- Marketing based on more than health benefits: Most consumers are already aware that fruit & vegetables are good for them and governments are the best vehicle for promoting the benefits of a healthy diet. Therefore, the industry should focus on informing consumers about the convenience, taste, enjoyment and versatility of fruits & vegetables
- Better cooperation along the supply chain: keeping inferior quality products off the market is crucial to securing consumer buy-in. Short dedicated supply chains in which the brand owner is in control can enable partners to work together more closely to improve basic features, such as quality and freshness (e.g. by reducing the time to market or choosing the tastiest varieties)
By The Alliance for Food and Farming
A new study published in the American Journal of Clinical Nutrition shows that consumption of five servings of fruits and vegetables a day leads to a longer life. The comprehensive research, conducted in Sweden, studied more than 71,000 people aged 45 to 83 for 13 years. Among the key findings, eating fewer than five servings of fruits and vegetables each day is linked with a higher chance of dying early. Participants who ate at least one serving of fruit daily lived 19 months longer than those who never ate fruit, on average. And those who ate at least three servings of vegetables per day lived 32 months longer than people who reported not eating vegetables.
This Swedish study can be added to the decades of nutritional research that show the benefits of eating fruits and veggies on improved health. Another important example is the recent peer reviewed study published in the Journal of Food and Chemical Toxicology which found that if half of Americans increased their consumption of fruits and vegetables by a single serving, 20,000 cancer cases could be prevented. (It should be noted that most of these nutritional studies were conducted using conventionally grown produce.)
This type of science based evidence is why the Alliance for Food and Farming joins with public health experts, the government, and environmental groups in encouraging consumption of all fruits and vegetables – organic and conventional. Experts agree that both are grown safety and can be eaten with confidence.
The Journal of Nutrition and Food Sciences has published research linking mango consumption to a better diet quality and nutrition intake in adults and children. This research, funded in part by the National Mango Board (NMB), suggests that consumption of mangos in adults is not only associated with an overall better diet, higher intake of whole fruit and certain nutrients, like dietary fiber and potassium, along with lower body weight and C-reactive protein, a measure of inflammation that may be associated with cardiovascular risk.
Mango consumption associated with a healthier diet
The study published in the Journal of Nutrition and Food Sciences suggests that adults who consume mangos tend to have a higher intake of certain nutrients like potassium and dietary fiber than those who do not eat mango, which contributes to a balanced diet. The researchers compared the diets of more than 29,000 children and adults participating in the National Health and Nutrition Examination Survey (NHANES) between 2001 and 2008 and used the Healthy Eating Index (HEI) to determine diet quality relative to federal dietary guidance.
The researchers found those that ate mangos scored higher on the HEI than those that did not. Compared to non-mango consumers, mango eaters, on average, had higher intakes of whole fruit, vitamins C, potassium, and dietary fiber (in adults only) while having lower intakes of added-sugars, saturated fat (in adults only) and sodium (in adults only).
Additionally, lower levels of C-reactive protein were found in adult mango-consumers. C-reactive protein is a marker of inflammation and it has been suggested that high levels of it in the blood may be linked to increased risk for heart disease.
“Overall, the results found in this study show that people who consume mangos tended to have better intake of nutrients like potassium, vitamin C and dietary fiber, contributing to better overall diet quality than those who do not,” explained Dr. Victor Fulgoni III, of Nutrition Impact, LLC. “This research also underscores the importance helping individuals identify fruits such as mangos that can be readily incorporated into their diets for greater variety.”
This research, “Mangoes are Associated with Better Nutrient Intake, Diet Quality, and Levels of Some Cardiovascular Risk Factors: National Health and Nutrition Examination Survey,” was co-authored by Dr. Carol E. O’Neil of Louisiana State University’s Agricultural Center; Dr. Theresa A. Nicklas of USDA/ARS Children’s Nutrition Research Center at Baylor College of Medicine; and Dr. Victor Fulgoni of Nutrition Impact. The research was supported with funding from the National Mango Board (NMB) and the U.S. Department of Agriculture’s Agricultural Research Service. NMB supported it with the goal of better understanding the relationship between mangos and healthy diets.
According to NMB, results from this published research will help add to the existing body of evidence suggesting mangos are a nutritional powerhouse. “Mangos are by far one of the tastiest ways to consume more than 20 vitamins, minerals and antioxidants all in one bite. With such great flavor and nutritional benefits, mangos are clearly a smart addition to anyone’s diet,” said Megan McKenna, National Mango Board’s director of marketing.
For more information about fresh mango varieties and availability, storage, handling tips, recipes and nutrition, visit www.mango.org.
About National Mango Board
The National Mango Board is a national promotion and research organization, which is supported by assessments from both domestic and imported mangos. The board was designed to drive awareness and consumption of fresh mangos in the U.S. One cup of mango is only 100 calories, an excellent source of vitamins A and C, a good source of fiber and an amazing source of tropical flavor.
Mango availability per capita has increased 32 percent since 2005 to an estimated 2.47 pounds per year in 2012. Mango import volume for 2012 was 804 million pounds. Learn more at www.mango.org.
Source: National Mango Board
By Mann Packing
As part of the company’s “moms helping moms” initiative, Mann Packing Company of Salinas, CA created the Girlfriends Guide for Moms electronic brochure for distribution this summer.
The Girlfriends Guide for Moms is available free online via Mann’s Facebook page and via links tweeted from the @veggiesmadeeasy Twitter account.
The Girlfriends Guide for Moms was created to provide moms with summer recipes in one printable brochure so they can serve a great meal and enjoy summer at the same time, said Gina Nucci, director of healthy culinary innovation.
Nucci also wrote a personal note as part of the brochure.
“We want to let our fellow moms know that we understand the challenges of balancing kids’ activities, work, household chores AND putting a meal on the table every night,” Nucci said. “This guide has some of our favorite recipes featuring easy-to-make healthy items with Butternut Squash, Broccolini®, Sugar Snap® Peas and Broccoli Slaw.”
Further plans include two additional editions of the Girlfriends Guide to release in the late summer and early fall.
For more information about Mann Packing, please visit www.veggiesmadeeasy.com.
About Mann Packing Company
Mann Packing Company, Inc., located in Salinas, Calif., is one of the world’s leading suppliers of fresh vegetables. Mann Packing Company is certified as a women’s business enterprise through the Women’s Business Enterprise National Council (WBENC), the nation’s largest third party certifier of businesses owned and operated by women in the US. We encourage the commitment to supplier diversity that is embraced by corporations and government agencies today