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Articles from 2000 In November


Delicious Living

December 1, 2000

Fishing For The Lost Omega-3s

Over the years, omega-3s have been stripped from the foods we eat. Where have they gone? Blame it on altered eating habits:

Hydrogenation of oils in food processing

Decreased fish consumption

Loss of cereal germ in modern milling practices

Increased consumption of corn, sunflower and sesame oils

Increased sugar consumption, which interferes with enzymes that synthesize fatty acids

Increased consumption of trans-fatty acids, such as margarine and deep-fried foods

Source: The Omega Plan (HarperCollins Publishers) by Artemis Simopoulos, MD, and Jo Robinson.



Cyvex Moves to New, Larger Facility

Irvine, California - For Immediate Release - Cyvex Nutrition, a 16-year-old company acknowledged as a trusted supplier of specialty nutraceutical ingredients, has moved to a new facility here. Cyvex has been an Irvine resident since 1989.

"The new facility was necessary because of the growth we have experienced during the past five years," commented Gilbert Gluck, Cyvex President and CEO. "It is a necessity if we are to be faithful to our corporate mission - to earn the trust of our customers by pro¬viding nutraceuticals of the best possible quality and value, and do so with superbly responsive service .”

Located just minutes from the John Wayne Airport in Orange County, the new 7,400 square foot facility nearly doubles the usable space available at the previous Cyvex head¬quarters. It also includes state-of-the-art equipment and technology, and Cyvex Nutrition is one of the few industry ingredient suppliers that operates under the internationally rec¬ognized ISO 9000 standards.

"This will provide additional assurance of the highest quality possible," commented Michael Yactilla, Ph.D., Cyvex's Director of Science and Technology.

Founded in 1984, Cyvex began business as a pioneer in the development of nutritional marine ingredients such as shark cartilage, green lipped mussel and sea cucumber pow¬ders. Today, Cyvex is an acknowledged leader in the development of innovative nutraceu¬ticals and offers a broad product line of high-demand ingredients.

Cyvex Adds to BioVin(R) Line of Grape Extracts

Irvine, California - For Immediate Release - Cyvex Nutrition, a 16-year-old company acknowledged as a trusted supplier of specialty nutraceutical ingredients, has expanded its proprietary line of French grape extract ingredients named BioVin®.

Originally introduced in 1996 as the world's first full-spectrum grape extract, Cyvex manu¬factures BioVin in the Rhone Valley of France using a proprietary extraction process that utilizes only water and grain alcohol. Since then, BioVin has become an industry staple if quality ingredients are desired.

A powerful antioxidant product that contains phytochemicals from the entire grape, includ¬ing seeds and skin, BioVin includes a broad profile of critical antioxidants - free radical scavengers implicated in reducing the risk of cancer and other chronic diseases.

Previously available in only three grades, BioVin now offers the most complete line of grape extract ingredients available anywhere. They include five different ingredient options, depending upon specifications demanded and price level desired:

• BioVin Premium - Full-spectrum premium grade grape extract
• BioVin Premium Seed - Premium grade seed only
• BioVin Classic - Full spectrum with 20% polyphenol
• BioVin 40 - Blended grape extract powder
• BioVin P - Grape extract pumice powder

Founded in 1984, Cyvex began business as a pioneer in the development of nutritional marine ingredients such as shark cartilage, green lipped mussel and sea cucumber powders. Today, Cyvex is an acknowledged leader in the development of innovative nutraceuticals and offers a broad product line of high-demand ingredients.

Cyvex's Popular Broccoli Sprouts Extract Has the Broccoli Opposition Eating It Up

IRVINE, CALIFORNIA -- We now know that mom was right all along, vegetables are really good for you. In fact, the current Recommended Dietary Allowance is that we incorporate five to eight servings of fruits and vegetables into our daily diets. And, most health and nutrition experts tell us that eating plenty of fruits and vegetables, especially broccoli because of its cancer protection qualities, can help us maintain good health and reduce our risk of getting cancer. But what do you do if, like past President George Bush, you just don't like eating broccoli?

The good news is that Cyvex Nutrition, a leading supplier of high quality, specialty nutritional ingredients, recently developed Broccoli Sprouts Extract. Broccoli Sprouts Extract, available in bulk, is made from whole, freshly germinated (three-day old) broccoli sprouts and has Sulforaphane as its active ingredient. Sulforaphane is identified as helping to mobilize the body's natural cancer fighting resources and reduce the risk of getting cancer. The real art to preserving Sulforaphane is in the growing, harvesting and extraction of broccoli sprouts -- an art that has been mastered by Cyvex Nutrition's staff of food scientists.

Researchers at Johns Hopkins University found that broccoli contains the compound Sulforaphane which mobilizes Phase 2 detoxification enzymes that neutralize highly reactive, dangerous forms of cancer-causing chemicals before they can damage DNA and promote cancer. According to the researchers at Johns Hopkins University, taking a few tablespoons of broccoli

sprouts every day may be as beneficial as eating one to two pounds of broccoli weekly.
Paul Talalay, M.D., J. J. Abel Distinguished Service Professor of Pharmacology at Johns Hopkins University says that, "Three-day old broccoli sprouts consistently contain twenty to fifty times the amount of chemoprotective compounds found in mature broccoli heads, and they offer a simple dietary means of chemically reducing cancer risks."

According to Gilbert Gluck, president of Cyvex Nutrition, "The introduction of Broccoli Sprouts Extract is a continuation of our thirteen year commitment to leverage our technical and scientific expertise to develop new, high quality products that will continue to fuel the growth of our industry." From its corporate offices and laboratory headquartered in Irvine, California, Cyvex Nutrition offers a full line of high quality, specialty nutritional ingredients, which are processed or sourced worldwide. As a trusted supplier in the natural products industry, Cyvex Nutrition's line of nutraceutical ingredients also include: BioVin™ Full Grape Extract, Green Tea Extract 90%, Shark Cartilage, Bio-Pine™ Pine Bark Extract and many others. Cyvex Nutrition also provides its customers with a wide range of support including expertise from on-staff food scientists and contract manufacturing services.

To request additional information on Broccoli Sprouts Extract or information on other high quality, innovative Cyvex Nutrition products, call Cyvex direct at 888-99CYVEX, or visit booth #2941 at the Natural Products Expo - East Show, or their web site at http://www.cyyex.com.
Media Contact: Janie Roach, The Market Connection, 4020 Birch Street, Suite 203, Newport Beach, California (949) 851-6313, fax (949) 833-0253, or e-mail: [email protected].

Delicious Living

ARCHIVE: Soy Milk Truffles

Makes 24 / A rich treat for the pickiest chocolate aficionados. Keep a generous supply on hand for unexpected guests.

2/3 cup vanilla-sweetened soy milk
2 cups (12 oz.) malt-sweetened, semisweet chocolate chips
2 ounces finely chopped, unsweetened chocolate

Dipping and Rolling
1 1/2 cups malt-sweetened, semisweet chocolate chips
1 1/2 teaspoons vegetable oil
1/2 cup cocoa powder, preferably Dutch processed
Dessicated coconut and finely chopped walnuts

1. Heat soy milk in saucepan or microwave only until very hot. Do not simmer, as it will curdle.
2. Place 2 cups chocolate chips and unsweetened chocolate in medium bowl. Pour in hot soy milk; let stand 1 minute. Whisk gently until chips are melted and mixture is smooth. Refrigerate until firm, about 1 hour.
3. Cover baking sheet with wax paper. Scoop firm truffle mixture with melon baller and roll between palms to make 1-inch spheres. Place on baking sheet and freeze for 15 minutes.
4. Meanwhile, in top of double boiler over hot water, melt 1-1/2 cups chocolate chips and oil, stirring until smooth. Line a baking sheet with wax paper. Place cocoa, coconut and chopped walnuts in separate small bowls.
5. Place a chocolate ball in the palm of your hand. Spoon about 1 tablespoon melted chocolate over ball. Roll ball between palms, lightly but completely coating it. Transfer ball to one topping of choice and roll to coat completely, then transfer to clean baking sheet. Refrigerate until hard, about 10 minutes. Store in airtight container. Serve chilled.

From Sweet & Natural Baking (Chronicle Books) by Mäni Niall.
Photography by: Laurie Smith

Calories 167,Fat 10,Perfat 55,Cholesterol 0,Carbo 18,Protein 2,Fiber N/A,Sodium N/A

Delicious Living

ARCHIVE: Orange-Lemon Meringues

Orange-Lemon Meringues
November, 2000

Orange Lemon MeringuesMakes 18-20 / These chewy and luscious confections are perfect for afternoon tea and make a beautiful addition to any gift plate.

1 1/4 cup sliced almonds, divided
3/4 cup maple sugar, divided
1/4 cup whole-wheat pastry flour
Zest of 1 orange and 1 lemon, finely grated (1 tablespoon total)
1/8 teaspoon nutmeg
3 large egg whites, room temperature
1/4 teaspoon sea salt

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.2. In blender, chop 1 cup almonds with 1/2 cup maple sugar until finely ground. Transfer to medium bowl. Stir in flour, zest and nutmeg.
3. In second medium-large bowl, using a mixer, whisk egg whites, salt and remaining 1/4 cup sugar until soft, glossy peaks form, about 3-5 minutes. Fold mixture gently into dry ingredients until just blended.
>4. Spoon level tablespoons of dough onto prepared sheets, about 2 inches apart. Decorate cookies with remaining almond slices. Bake at 350°F until lightly browned around edges, about 12 minutes.
5. Transfer cookies, still on parchment paper, to damp towel until cookies can be peeled off easily, about 5 minutes.


Photography by: Laurie Smith




Calories 78,Fat 4,Perfat 49,Cholesterol 0,Carbo 8,Protein 2,Fiber N/A,Sodium N/A
Delicious Living

ARCHIVE: Red Hot Peanut Butter Cookies

Makes 24 / Named for the rock group Red Hot Chili Peppers, whose vocalist petitioned chef Mäni Niall, author of Sweet & Natural Baking (Chronicle Books), for a dairy-free peanut butter cookie.

1 cup whole-wheat pastry flour
1-1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup unsalted, nonhydrogenated, smooth peanut butter, stirred well
3/4 cup liquid fruit juice reduction or fruit juice concentrate
1 teaspoon vanilla extract

For Dipping
1 cup malt-sweetened chocolate chips
1 teaspoon vegetable oil

1. Position oven racks in center and top third of oven and preheat to 350°F. Lightly spray two large baking sheets with cooking spray.
2. In medium bowl, whisk together flour, baking soda and salt. In second medium bowl, mix peanut butter, fruit juice reduction and vanilla with mixer on high speed until combined. Reduce speed to low and gradually beat in flour mixture just until a soft dough forms.
3. Using a level tablespoon of dough for each cookie, roll dough into balls. Place balls 2 inches apart on baking sheets. Using a fork dipped in water, press a criss-cross pattern into each ball, flattening to a 2-inch round.
4. Bake until tops are lightly browned, about 10-12 minutes. Halfway through baking, switch sheets on top and bottom racks. Cool cookies for 2 minutes on baking sheets, then transfer to wire racks to cool completely.
5. To dip, melt chocolate chips with vegetable oil in double boiler over hot water. Tip pan; dip cookie halfway into pooled chocolate. Place on baking sheet lined with wax paper; refrigerate 15 minutes until set.

From Sweet & Natural Baking (Chronicle Books) by Mäni Niall.
Photography by: Laurie Smith


Calories 125,Fat 7,Perfat 49,Cholesterol 0,Carbo 13,Protein 4,Fiber N/A,Sodium N/A

Delicious Living

ARCHIVE: Cardamom Cookies

Cardamom Cookies
November, 2000

Makes 12 / Powdered arrowroot makes these cut-out cookies delightfully crisp. For a beautiful and tasty variation, sandwich two cookies with naturally-sweet fruit spread; serve immediately, before they become soft.

3/4 cup whole-wheat pastry flour or spelt flour
1/4 cup arrowroot powder or oat flour
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon aluminum-free baking powder
1/8 teaspoon sea salt
3 tablespoons canola oil
1/4 cup FruitSource syrup or other liquid sweetener
1/2 teaspoon vanilla

Cardamom Cookies
1. Preheat oven to 350°F. Line a baking sheet with parchment paper or brush with oil.
2. Mix dry ingredients. Separately, whisk liquid ingredients together and add to dry. Stir well and form a smooth ball of dough. Roll out dough quite thin between sheets of wax paper; dust the bottom sheet with arrowroot powder or flour to prevent sticking.
3. Cut with cookie cutters. Transfer to baking sheet. Bake until golden around edges and underside, about 8-10 minutes. Transfer baking sheet to a cooling rack.


From Sweet and Natural (St. Martin's Press) by Meredith McCarthy.

Photography by: Laurie Smith



Calories 77,Fat 4,Perfat 41,Cholesterol 0,Carbo 10,Protein 1,Fiber N/A,Sodium N/A
Delicious Living

ARCHIVE: Rustic Polenta Pudding

Rustic Polenta Pudding
November, 2000

Serves 8 / Suggested Wine: Carneros, Saintsbury Pino Noir, Calif., 1990-97, $18.

6 large cloves garlic, minced
4 tablespoons olive oil
1 large or two smaller fennel bulbs, finely diced
4-5 large leeks, sliced into rounds
6 fresh sage leaves, minced or 2 teaspoons dried
4 sprigs fresh thyme, minced, or 1 tablespoon dried
1 bay leaf
1 1/2 cups polenta or cornmeal
1/2 cup Romano or Parmesan cheese
6 egg whites

pudding1. Sauté garlic in olive oil until soft. Add fennel leeks and herbs and sweat, covered for about 15 minutes.
2. While leek mix is cooking, bring 5 cups water to a boil. WIth a whisk, pour a steady stream of polenta into boiling water. Reduce temperature to medium and whisk for 15 minutes. The polenta should be the texture of slightly thin mashed potatoes.
3. Stir leek mixture and cheese into polenta. Set aside, covered.
4. Beat egg whites until they form a soft peak. WIth a whisk, fold whites into polenta mixture. Place in a casserole and bake, uncovered, for 45 minutes. As casserole rises and browns on top, loosely place a piece of foil on top to prevent too much browning. Serve immediately.


Eric Skokan, executive chef at Gold Lake Mountain Resort, Ward, Colorado.
Photography by: Laurie Smith




Calories 241,Fat 9,Perfat 35,Cholesterol 4,Carbo 32,Protein 8,Fiber N/A,Sodium N/A