09 Apr 2015
Nut & Dried Fruit Cartoons
26 Feb 2015
Die Besana Group wurde 1921 gegründet und ist heute in der vierten Generation im Besitz der Familie Calcagni, die bereits 1928 in das internationalen Handelsgeschehen einstieg. Erste Kontakte und Lieferungennach Deutschland, England, Schweden und Nordamerika legten die Weichen für eine spätere Zusammenarbeit mit einigender wichtigsten europäischen Handelsketten die teils bis heute fortbestehen (Ica (1928), Mark & Spencer (1934), Delhaize (1970) und Tesco).
Im Jahr 1988 gründete die auf den Export ausgerichtete Gruppe eine Niederlassung in England, um Kunden in der UK besser bedienen zu können. Anschließendging die Besana diverse joint ventures mit Partnern aus verschiedenen Ländern ein, erweiterte ihre Absatzmärkte und festigteeine immer engere Zusammenarbeit mit
internationalen Händlern, auch aus der Süßwarenindustrie (Ferrero, Nestlè, Ica, Colruyt und Delhaize, Mark & Spencer, Sainsbury‘s, Waitrose, Tesco, Barilla).
Schon 1990 stieg die Besana in das BioGeschäft ein und gehörte, vertreten durch den Präsidenten der Gruppe Giuseppe Calcagni, zu den Gründern der erfolgreichen Marke AlmaverdeBio. 2008 führte das Unternehmen die heute stark im Trend liegenden Goij Beeren in Europa ein, worauf 2010 der Erwerb der Schokoladenfabrik Vittoria Chocolatery Srl folgte. Neustens ist die Gruppe Besana mit bedeutsamen Lieferungen von Top Quality Produkten an die Gruppe Walmart in China vertreten.
Die von der Gruppe manövrierten Produktmengen stiegen von 2000 auf 2014 um 211%, wobei das Jahr 2014 mit einem Gesamtvolumen von 24.000 t und damit rund 12% mehr gegenüber 2013 abschloss.
Der Betrieb beschäftigt um die 400 Arbeiter und verfügt über insgesamt 35 Verpackungslinien, die pro Jahr geschätzte 100 Mio kleiner Produktportionen herstellt. Das Jahr 2014 schloss mit einem Umsatz von 171 Mio Euro ab, der einem Zuwachs von 19% gegenüber 2013 entspricht.
Das Labor der Besana diente den eigenen Untersuchungen
und gilt als wegweisende Anlaufstelle für sichere Analysen
in Punkto Lebensmittelkontrolle
25 Feb 2015
US Dietary Guidelines Recommend Diet Rich In Vegetables, Fruits And Nut And Less Meat
By Saranya on February 24 2015 11:43 AM
Low-meat diet rich in fruits, vegetables, grains, nuts, legumes and seeds is recommended by The 2015 Dietary Guidelines Advisory Committee. The Scientific Report of the Committee is submitted to the Secretaries of the U.S. Department of Health and Human Services and the U.S. Department of Agriculture in February 2015.
The guidelines recommend limitation of sugar intake to 200 calories per day as it is much of a current concern, than cholesterol, says the report. Fruits, vegetables, grains, nuts, legumes and seeds are recommended in diet as they are more health promoting and are associated with less environmental impacts than high meat diet. It is to be noted that it is the first time that the committee has quoted environmental impacts in the guidelines.
It is not necessary to eliminate any of the food groups completely, say the guidelines, but encourages taking in quite a lot of vegetables, fruits and kind. No restrictions in the consumption of egg are established unlike last time it recommended cholesterol limitation by cutting down egg intake. As there are no reliable evidences to back up restriction of cholesterol in the diet, the committee hasn’t set any limitations to fat intake but suggests eating less saturated fat.
For the first time ever, the committee recommends moderate coffee drinking as there are evidences on healthy impacts of taking three to five cups of coffee a day in diabetes and heart disease. Pregnant women are recommended to limit their coffee intake to two cups a day. The guidelines recommend moderation in consumption of alcohol. The committee encourages public opinion on the dietary guidelines to provide written comments through midnight of April 8, 2015, and an opportunity to attend a public meeting to hear or provide oral comments on March 24, 2015. The registration for the meeting would be opened around March 9, 2015, according to health.gov
Maureen Ternus, M.S., R.D.
International Tree Nut Council
Nutrition Research & Education Foundation
2413 Anza Avenue
Davis, CA 95616
We're now on social media! Follow us on Facebook, Twitter and Pinterest
11 Feb 2015
January 2015 Issue
Eat Nuts — They Do a Heart Good
By Sherry Coleman Collins, MS, RDN, LD
Vol. 17 No. 1 P. 12
The good news about nuts and the role they play in enhancing heart health just got better with the recent release of a study on nut consumption and mortality in the New England Journal of Medicine, which showed that participants who ate the most nuts experienced a reduced risk of death due to all causes.1
Just a few decades ago nutrition guidelines for those with cardiovascular disease risk typically included a reduced-fat diet, and nuts were considered off limits. However, as researchers and health care professionals learned more about the role of good fats in cardiovascular health, the phobia about fat—and nuts—has waned. Yet many consumers still are confused and unfortunately believe that, although nuts are healthful, they're too high in fat and calories to fit into their daily diet.
In the New England Journal of Medicine study, researchers tracked 76,464 female and 42,498 male subjects. Those who ate 1 oz of nuts per day, including peanuts and tree nuts, not only had a lower mortality risk than those who ate nuts less than once per week, they also were leaner. They had a smaller waist circumference and decreased obesity risk.1
While nuts contain approximately 13 to 18 g of fat and 160 to 200 kcal per 1-oz serving, the fat in most nuts, such as almonds, hazelnuts, peanuts, pecans, some pine nuts, pistachios, and walnuts, primarily is monounsaturated and polyunsaturated. Moreover, nuts provide 1 to 7 g of protein and 1 to 3 g of dietary fiber per ounce. They're a delicious way for people to consume heart-healthy nutrients, such as unsaturated fats, fiber, vitamin E, potassium, L-arginine, phytosterols, and resveratrol.
Most nuts have an FDA-approved health claim that states, "Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease."2 Only almonds, hazelnuts, peanuts, pecans, some pine nuts, pistachio nuts, and walnuts feature the approved health claim, since these nuts all provide no more than 4 g of saturated fat per 50-g sample—which is a little more than 1.5 oz,2 or in most cases about one handful of nuts each day. Macadamia nuts and cashews are too high in saturated fat to qualify for the health claim, with 6 g and 4.5 g per 50-g serving, respectively. The 2010 Dietary Guidelines for Americans recommend nut consumption as part of a healthful diet.3 Because nuts are a nutrient-rich, cardioprotective food, RDs should help clients incorporate nuts into their diet.
What the Research Shows
Since the 1990s, starting with the Adventist Health Study, research on nuts and heart health has yielded positive results, showing a reduced heart disease risk and lower serum lipids in those who consume them.4,5 In the earliest study, among 31,208 subjects, those who ate nuts more than four times per week suffered fewer fatal coronary heart disease events.6 (Serving size wasn't specified, since results were assessed using a food frequency questionnaire.) Four large epidemiologic studies, including the Adventist Health Study, Iowa Women's Health Study, Nurse's Health Study, and Physician's Health Study, have measured the impact of nut consumption on cardiovascular health, showing an associated decreased heart disease risk among nut eaters.7 Researchers saw the greatest reduction in each of these studies among participants who ate more than five 1-oz servings of nuts, including peanuts and tree nuts, per week.7 (The Iowa Women's and Adventist Health Studies assessed only frequency, not quantity of nuts consumed.)
Researchers believe there are many reasons why nuts may confer cardioprotection. Studies support the cholesterol-lowering effect of eating nuts regularly, which likely is associated with their heart-protective effects.5 Other studies have measured inflammatory markers and oxidation and found that lower levels of these clinical predictors of heart disease risk also were linked with increased nut consumption.5,8 It's hypothesized that the fiber and other biologically active nutrients in nuts, possibly phytonutrients or antioxidants, may contribute to the significant reduction of various cardiovascular risk factors, such as high cholesterol and increased inflammation and oxidation.8
More recent research has examined the role nuts play in weight management and blood sugar control—each of which are independent risk factors for heart disease. Rick Mattes, MPH, PhD, RDN, distinguished professor of nutrition science in the department of nutrition science at Purdue University, says, "Studies have shown that nut consumption can improve lipid profiles, moderate swings in blood sugar, and may help to moderate weight." He says most nuts, including peanuts and tree nuts, have similar nutritional profiles and have been shown to have comparable impacts on heart health. Mattes' research indicates that eating nuts frequently doesn't lead to increased body weight. He and his colleagues propose this is due to compensatory behavior—reducing calories during other meals and snacks to balance eating higher-calorie nuts—satiety factor, and the likelihood that not all calories eaten via nuts are absorbed.9
In addition, questions about the best way to consume nuts for optimal health remain, Mattes says. For example, it's unknown whether nuts are most effective when eaten as a snack vs with a meal. And researchers are unsure about what the best portion size is and the form in which to eat nuts (eg, nut butter vs whole nut) to elicit the most positive outcomes.
Even with these outstanding questions, the bottom line is that the research demonstrates the positive impact of nut consumption on heart health. Nuts are a delicious and nutritious food that clients and patients should incorporate frequently into their diet. Research suggests and guidelines recommend a portion size of 1.5 oz, approximately one palmful or 1/4 cup of most nuts, eaten more than five times per week for optimal health benefits. Many nuts and nut products are included in the American Heart Association's Heart Check program, which can be an easy way to assist clients in making choices when shopping for heart-healthy nuts.
"I advise consumers to eat the nuts they enjoy most and can easily incorporate into meals and snacks since that improves the chances of getting them to eat them regularly," says Robyn Flipse, MS, MA, RDN, a nutrition communications specialist in New York City. Likewise, Mattes says that since most nuts have similar health benefits it's important to match the recommendations to the individual's preference to maintain long-term behavior change. Flipse provides clients with guidelines for portion control to prevent overeating. She recommends using a portion-control container, placing a certain number of nuts into snack bags, or using a 1/4-cup scoop to serve themselves from a larger container.
"Think of nuts as a fabulous accessory when creating meals in your kitchen or when dining out," says Carolyn O'Neil, MS, RD, author of The Slim Down South Cookbook. She suggests adding nuts to salads, cooked vegetables, pasta dishes, and even soups and stews to add crunch and flavor. "As with any fashion accessory, use just enough to liven up a dish, not weigh it down," O'Neil says.
Nuts are versatile and familiar ingredients in culinary traditions from the United States to South and Central America to Asia and India. They're also part of the Mediterranean diet, known for being a heart-healthy way of eating. Moreover, nuts are a feature in the DASH diet, shown to reduce hypertension. As with all nutrition behavior change, it's important for dietitians to be culturally sensitive and to consider their clients' cooking skills and budget constraints as well as product availability. Fortunately, nuts come in many different flavors, textures, and price points, and there are options that even the pickiest clients will go nuts over.
— Sherry Coleman Collins, MS, RDN, LD, is president of Southern Fried Nutrition Services in Atlanta, specializing in food allergies and sensitivities, digestive disorders, and nutrition communications.
1. Bao Y, Han J, Hu FB, et al. Association of nut consumption with total and cause-specific mortality. N Engl J Med. 2013;369(21):2000-2011.
2. Summary of qualified health claims subject to enforcement discretion: Nuts & heart disease. US Food and Drug Administration website. http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm073992.htm#nuts. Accessed November 9, 2014.
3. US Department of Agriculture, US Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th ed. Washington, DC: US Government Printing Office; 2010.
4. Kelly JH Jr, Sabaté J. Nuts and coronary heart disease: an epidemiological perspective. Brit J Nutr. 2006;96(suppl 2):S61-S67.
5. Sabaté J, Ros E, Salas-Salvadó J. Nuts: Nutrition and health outcomes. Preface. Brit J Nutr. 2006;96(Suppl 2):S1-S2.
6. Fraser GE, Sabaté J, Beeson WL, Strahan TM. A possible protective effect of nut consumption on risk of coronary heart disease. The Adventist Health Study. Arch Intern Med. 1992;152(7):1416-1424.
7. Sabaté J, Ang Y. Nuts and health outcomes: new epidemiologic evidence. Am J Clin Nutr. 2009;89(5):1643S-1648S.
8. Kris-Etherton PM, Hu FB, Ros E, Sabaté J. The role of tree nuts and peanuts in the prevention of coronary heart disease: multiple potential mechanisms. J Nutr. 2008;138(9):1746S-1751S.
9. Mattes R, Kris-Etherton P, Foster G. Impact of peanuts and tree nuts on body weight and healthy weight loss in adults. J Nutr. 2008;138(9):1741S-1745S.
• International Tree Nut Council Nutrition Research & Education Foundation (www.nuthealth.org)
• National Peanut Board (www.nationalpeanutboard.org)