Thursday, June 29, 2006

Good if you believe it (1): "Deakin University nutrition experts have devised the ultimate tasty, healthy snack food. The Parmesan cheese cracker with organic mashed potato has special healthy additives to boost the brain, heart and immunity, and reduce inflammation in the body. It contains a natural appetite suppressant and a natural compound to increase liking for it. Russell Keast, senior lecturer in the school of exercise and nutrition sciences, devised the palm-sized snack for a food industry workshop on healthy snacks of the future at Deakin University today.... The potato contains soluble fibre, anti-inflammatory oleocanthal, appetite-suppressing lupin fibre, omega 3 fatty acids for the brain and heart, and zinc. "This snack has natural additives . . . to improve brain and heart function, boost male virility and improve immunity," Dr Keast said. He said it was the first time the recently discovered anti-inflammatory agent oleocanthal had been included in a manufactured food. The natural appetite suppressant makes the consumer feel fuller for longer and will prevent overeating of the snack. Dr Keast said the snack also confornmed to three lasting consumer trends -- healthy food that is convenient and organic."

Good if you believe it (2): "What's a health-conscious burger lover to do? The real thing tends to have too many calories and too much fat, but meatless burgers seem to lack the flavor and consistency of real beef. St. Louis-based Solae LLC has come up with a solution, a patent-pending invention called SoleCina that involves both the process and the ingredients to produce either a "hybrid" meat - part soy, part real meat - or a completely meatless food that tastes like chicken, beef, pork or turkey. The company said both versions taste - and feel to the mouth - much like real meat, but are much healthier. For example, a hybrid burger dubbed the "Better Burger" by Solae has two-third the calories and half the fat and saturated fat as a burger of comparable size. SoleCina has been in the works for a decade. Details were introduced this week at a gathering of food scientists and technologists in Orlando, Fla."

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