100% Natural Freeze Dried Coconut. Si o Si Alimentos SAPI de CV Mexico City Morelia, Mich +52 (55)

Size: px
Start display at page:

Download "100% Natural Freeze Dried Coconut. Si o Si Alimentos SAPI de CV Mexico City Morelia, Mich +52 (55)"

Transcription

1 100% Natural Freeze Dried Coconut Si o Si Alimentos SAPI de CV Mexico City Morelia, Mich +52 (55) siosi@siosi.com.mx

2 100% Natural Freeze Dried Coconut Our 100% Natural Freeze Dried Coconut is made of natural RAW COCONUT MEAT (pulp), an amazing Super Food that can be preserved with our proprietary freeze drying technology. Unlike other dehydrated coconut products we do not add any sugars, additives or conservatives so we can preserve the natural organoleptic characteristics of the fresh coconut pulp like flavor, color and aroma, and most nutrients, without the use of additives or preservatives (synthetic, chemical or biological). Furthermore, our coconut preserves ALL the amazing oils of coconut meat without the use of heat! So it is considered truly RAW. As with all our other products, Si o Si s 100% natural freeze dried coconut pulp powder DOES NOT need refrigeration before opening, which makes it extremely convenient for the end user, for retail chains and logistic purposes.

3 Uses & recipes The leaders in the Superfoods and RAW industries are using our coconut to use as a base ingredients in their smoothie blends since it contains the great oils of coconut and gives the blends an incredible taste. Its bioavailable fatty acids allow for a better assimilation of nutrients of other Superfoods such as green grasses, algae, roots and herbs Great ingredient to prepare desserts, beverages, smoothies, ice creams and yoghurts, sauces or meals. Use it as a base in the baking industry, as a natural thickener for your recipes, as a crusting flavoring, or as an oil replacement Also as a food decorator in gourmet recipes or in molecular cuisine, including spherification Shrimp croquetes filled and breaded with Si o Si s FD Coconut Coconut Truffles Coconut Mousse with raspberries and coconut cookie

4 Physicochemical & microbiological tests Yield: Compared to the fresh coconut meat, our product has a 1:1 yield, so what we did as a great innovation was to change the presentation from paste to powder. Physicochemical characteristics Humidity <3% ph Analysis Results Methods and Conditions Total coliform organisms <10 UFC/g 3 M Petrifilm Plates 35ºC/24h Mesophilic Aerobic Bacteria (MAB) 500 UFC/g 3 M Petrifilm Plates 35ºC/48h Mushrooms <10 UFC/g 3 M Petrifilm Plates 35ºC/72h Yeast <10 UFC/g 3 M Petrifilm Plates 35ºC/72h Staphylococcus Aureus <10 UFC/g 3 M Petrifilm Plates 35ºC/24h Enterobacter <10 UFC/g 3 M Petrifilm Plates 35ºC/24h Pseudomonas Aeruginosa Absent 3 M Petrifilm Plates 35ºC/24h < 10 CFU = Negative or no colonies of bacteria appear on the plate (1:10 dilution)

5 Nutritional information per 100 grams of dry coconut meat Total Calories: 659 to 696 k cal Calories from Fat: 541 to 590 Total fat (g) 60.2 to 65.6 Total Carbohydrates (g) 23.5 to 19.6 Dietary fiber (g) 8.95 to 4.92 Protein (g) 5.85 to 6.88 Potassium (mg) 543 to 551 Magnesium (mg) 90 to 92 Calcium (mg) 25 to 27 Vitamin E (mg) 1.5 to 3 Great source of medium chain fatty acids and copper

6 Shelf life & storage Shelf Life and Storage 12 months at temperatures below 20 C and low humidity. OUR PRODUCST DO NOT require refrigeration. Directions after opening a bag After opening one of the bags there are two options: 1. If you leave the bag closed at ambient temperature, the remaining product has to be rehydrated and used in 24 hours from opening the bag. 2. If you close the bag and place it in a refrigerator, the remaining product can be rehydrated and used in 5 days.

7 Packaging, Palletizing, MOQ & HS Code Primary Packaging Our products are shipped in a silver colored sachet made of a 3 fold, 300 caliber material (Natural PET / Metallic PET / PET BCP) with the following specification: Variable Units Value Caliber th inch 4+/-10% Weight g/m /-10% The bulk product is packaged either in 500 gram bags or 5 kilo bags. Secondary Packaging Double corrugated cardboard boxes Size: 32 x 42 x 32 cm Minimum Order (MOQ): 1 pallet (can be mixed between our other products) Palletizing Universal Pallet European Pallet Pallet size: 1.20 x 1.00 m (1.6 m high) 50 boxes per pallet Weight per pallet In 5 Kg (5.5 Lb) bags: 500 Kg (1,100 Lb) In 500 g (1.1 Lb) bags: 275 Kg (605 Lb) Cargo volume: 1.84 m 3 22 pallets in a 40 ft container Pallet size: 1.20 x 0.80 m (1.6 m high) 40 boxes per pallet Weight per pallet In 5 Kg (5.5 Lb) bags: 400 Kg (880 Lb) In 500 g (1.1 Lb) bags: 220 Kg (484 Lb) Cargo volume: 1.84 m 3 25 pallets in a 40 ft container Commodity Code (Tariff / HS CODE)

8 Production Flow Reception of ingredients Analysis and Quality Control Setup for freeze drying Washing Sanitizing Preparing Place paste in trays Freeze Drying Freezing Drying in vacuum Quality Control Packaging Weighting Packaging Labeling Storage and Analysis Product Storage Microbiological analysis Product release

9 Sí#o#Sí#Alimentos#SAPI#de#CV# # # #+52#(55)# # # 1.Generalproductinformation Productcomponent OrganicEUCertificate OrganicNOPCertificate CERTIFICATE!OF#ANALYSIS# 100%NaturalOrganicCertifiedFreezeDriedCoconut Productcode:COP01X Order:U37>26>1212 #Organic#Certified#COCONUT#MEAT#(pulp)# #MX#BIO#115#ES778# #NP#1126# HSCODE # Packing ShelfLifeandStorage Directions after opening abag Reportdate Silver#colored#sachet#made#of#a#3#fold,#300#caliber#material#(Natural#PET#/# Metallic#PET#/#PET#BCP)# 12#months#at#temperatures#below#20 C#and#low#humidity.## DOES#NOT#require#refrigeration#before#opening.# If#the#bag#is#closed#at#kept#ambient#temperature,#the#remaining#product#has# to#be#used#in#less#than#3#days#from#opening#the#bag.## If#the#bag#is#closed#and#refrigerated,#the#remaining#product#can#be#used#in#5# days#from#opening#the#bag.# February#10,#2013# # # # 1#

10 Sí#o#Sí#Alimentos#SAPI#de#CV# # # #+52#(55)# # # 2.PackingList Box Lot ManufacturingDate Expirationdate Content 1#to#18# CO1303# January#14,#2013# 14/07/2013# 25#bags#of#500#g#each## 19# CO1303# January#14,#2013# 14/07/2013# 6#bags#of#500#g#each## CO1304# January#21,#2013# 21/07/2013# 19#bags#of#500#g#each# 20#to#35# CO1304# January#21,#2013# 21/07/2013# 25#bags#of#500#g#each# 36# CO1304# January#21,#2013# 21/07/2013# 10#bags#of#500#g#each# CO1306# February#04,#2013# 04/08/2013# 25#bags#of#500#g#each# 3.Physicochemicaltests Analysis Specifications Results Humidity# <3%# 2%# ph# 5.4# #6.0# 5.9# Mesh#Size# <1mm# 1#mm# 4.Organoleptictest Density# 0.4gr/ml#to#0.5#gr/ml# 0.43#gr/ml# Analysis Specifications Results Appearance# #White#powder# #White#powder# Texture# Porous,#crumbly,#soft#on#the#palate,# creamy# Odor# Characteristic#(fresh#coconut#pulp)# #Characteristic# Taste# Characteristic#(fresh#coconut#pulp)# #Characteristic# Color# White# #White# 5.Microbiologicaltests # # # 2# Porous,#crumbly,#soft#on#the#palate,# creamy# Analysis Specifications Results Methods&Conditions Total#coliform#organisms# <10#UFC/g# <10#UFC/g# Mesophilic#Aerobic##Bacteria#(MAB)# 500#UFC/g# 50#UFC/g# Mushrooms# <10#UFC/g# <10#UFC/g# Yeast# <10#UFC/g# <10#UFC/g# Staphylococcus#Aureus# <10#UFC/g# <10#UFC/g# Enterobacter# <10#UFC/g# <10#UFC/g# Pseudomonas#Aeruginosa# Absent# Absent# <#10#CFU#=#Negative#or#no#colonies#of#bacteria#appear#on#the#plate#(1:10#dilution)# 3#M#Petrifilm#Plates# 35ºC/24h#

11 Other products If you are interested in other worldwide innovations from Si o Si, you can also visit: Our award winning 100% Natural Freeze Dried Guacamole The one and only 100% Natural Freeze Dried Avocado Pulp Powder

what is Fibersol-HS? Physical Characteristics Typical Essential Properties Fibersol-HS can be used to reduce calories and sugars.

what is Fibersol-HS? Physical Characteristics Typical Essential Properties Fibersol-HS can be used to reduce calories and sugars. fiber fit for all! F ibersol- HS has been specially designed for applications where replacing liquid honey and sugar to reduce calories and adding fiber are beneficial! what is Fibersol-HS? Fibersol -HS

More information

Syllabus M.Tech. Food Technology DSC- FT- 1 A: FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY PART I

Syllabus M.Tech. Food Technology DSC- FT- 1 A: FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY PART I Syllabus M.Tech. Food Technology DSC- FT- 1 A: FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY PART I Unit 1 Introduction to Food Science and Technology Definition, scope and current trends in food science

More information

DOUBLE GREEN SMOOTHIE

DOUBLE GREEN SMOOTHIE DOUBLE GREEN SMOOTHIE 1 ½ cup unsweetened non-dairy beverage, such as almond, rice or soy 2 dried apricots or 4 pitted dates 1 banana 1 cup chopped kale leaves 1 cup baby spinach leaves 1/2 cup fresh or

More information

Boost Juice Nutritional Smoothie Creation Taste Test Lab

Boost Juice Nutritional Smoothie Creation Taste Test Lab Boost Juice Nutritional Smoothie Creation Taste Test Lab Day 1 - Part A (Taste Test Competition) Goal - Come up with recipe for the world s best tasting, nutritional smoothie and understand the benefits

More information

How To Make High Energy Biscuits

How To Make High Energy Biscuits Technical Specifications of: High Energy Biscuits -HEB Specification reference: HEB Version: 13.0 Date of issue: 25 February 2013 Developed: Van Hoan NGUYEN, OSPFQ-WFP Reviewed: Shane PRIGGE, OSPFQ-WFP;

More information

Baking Leavenings. Solutions For Your Baking Challenges

Baking Leavenings. Solutions For Your Baking Challenges Baking Leavenings Solutions For Your Baking Challenges Innophos Baking Leavenings We Provide Solutions to Your Baking Challenges Regent 12XX and Ajax Regent 12XX and Ajax are very fast-acting monocalcium

More information

MEAL PLANNING FOR MECHANICAL SOFT DIET

MEAL PLANNING FOR MECHANICAL SOFT DIET MEAL PLANNING FOR MECHANICAL SOFT DIET Definition of Terms Calories Protein Blenderized Pureed Units of energy. A nutrient used by your body for growth and repair. The best sources are milk, meats, fish,

More information

Save Time and Money at the Grocery Store

Save Time and Money at the Grocery Store Save Time and Money at the Grocery Store Plan a Grocery List Making a list helps you recall items you need and also saves you time. Organize your list according to the layout of the grocery store. For

More information

Product Code: CP54PB HEAT TREATED GROUND BLACK PEPPER SPECIFICATION.

Product Code: CP54PB HEAT TREATED GROUND BLACK PEPPER SPECIFICATION. Product Code: CP54PB HEAT TREATED GROUND BLACK PEPPER SPECIFICATION. 1. Description: Whole Black Peppercorns (Piper nigrum L.) ground into a powder, which has undergone no fumigation or irradiation treatment.

More information

Mediterranean Bean Salad. You ll Need - Take Out - 1/3 cup SPLENDA Granular measuring cups

Mediterranean Bean Salad. You ll Need - Take Out - 1/3 cup SPLENDA Granular measuring cups Mediterranean Bean Salad 10 Servings You ll Need - Take Out - 1/3 cup SPLENDA Granular measuring cups ½ cup white wine vinegar measuring spoons 2 tablespoons extra virgin olive oil whisk 1 (15 oz.) can

More information

CAPRI MARGARINE. Yeast & Mould (CFU/gram) Coliform (CFU/gram) Aerobic Plate Count (CFU/gram) E.coli (0157/H7) (per gram)

CAPRI MARGARINE. Yeast & Mould (CFU/gram) Coliform (CFU/gram) Aerobic Plate Count (CFU/gram) E.coli (0157/H7) (per gram) Product Information AVAILABLE PACK SIZES: CASE- 36/ 454G PALLET CONFIGURATION: 50 units per pallet 10 units per layer - 5 layers PALLET DIMENSIONS: LxHxW: 122 CM x 135 CM x 102 CM 48 IN x 53 IN x 40 IN

More information

1. Information. 2. Picture of the product. Versiedatum: 11-02-14 Versie 1.0 Pagina: 1 van 5. 510112-510113 PK Tomberry red and yellow (28-08-2014).

1. Information. 2. Picture of the product. Versiedatum: 11-02-14 Versie 1.0 Pagina: 1 van 5. 510112-510113 PK Tomberry red and yellow (28-08-2014). Pagina: 1 van 5 Article name: Tomberry Red Tomberry Yellow Enrico-article no: 510112 510113 Date: 26-08-2014 Filled in by (name): Signature: Damiët van den Bergh 1. Information Certificate: BRC Enrico

More information

Nutritious & Hearty Recipes

Nutritious & Hearty Recipes Nutritious & Hearty Recipes Nutrition Tips Pork is a leading dietary source of Thiamin, or vitamin B1. Thiamin builds and repairs nerves and muscles, maintains an appetite and helps to release energy from

More information

Fresh Meat Processing. Objective

Fresh Meat Processing. Objective Fresh Meat Processing Objective To show how carcasses and wholesale meat cuts are processed to provide us with a wide variety of retail meat products 1 Problem: We have a cooler of beef, what do we do

More information

February 2006. 23 Best Foods for Athletes

February 2006. 23 Best Foods for Athletes 23 Best Foods for Athletes February 2006 1. Beans Legumes a. Excellent source of fiber (important for keeping blood sugar and cholesterol levels under control). b. High in protein and a good source of

More information

1. According to the Food Guide Pyramid, how many daily servings do we need of fruits?

1. According to the Food Guide Pyramid, how many daily servings do we need of fruits? NAME HOUR VIDEO WORKSHEET 1. According to the Food Guide Pyramid, how many daily servings do we need of fruits? 2. How many daily servings do we need of vegetables according to the Food Guide Pyramid?

More information

High Calorie, High Protein Liquid and Semi-Solid Diet

High Calorie, High Protein Liquid and Semi-Solid Diet High Calorie, High Protein Liquid and Semi-Solid Diet Some health conditions increase your calorie and protein needs while also making it harder to eat more. For example, patients going through cancer

More information

National Schools Bakery Arts Curriculum

National Schools Bakery Arts Curriculum National Schools Bakery Arts Curriculum Course 101 A: Food Service Industry, Sanitation and Safety Course starts end: Contact Hours: 30 Hours Instructor: Office hours: Email: Text: Serve safe Course Handbook,

More information

I. NACHEVA, D. MITEVA, Y. TODOROV, K. LOGINOVSKA and Tsv. TSVETKOV Institute of Cryobiology and Food Technologies, BG - 1407 Sofia, Bulgaria

I. NACHEVA, D. MITEVA, Y. TODOROV, K. LOGINOVSKA and Tsv. TSVETKOV Institute of Cryobiology and Food Technologies, BG - 1407 Sofia, Bulgaria 161 Bulgarian Journal of Agricultural Science, 18 (No 2) 2012, 161-165 Agricultural Academy Modern high technology solutions for quality and longterm vegetable preservation I. NACHEVA, D. MITEVA, Y. TODOROV,

More information

Fertile Food Can you eat your way to pregnancy? Tracy Cherry, RD, CDN University of Rochester Women s Lifestyle Center

Fertile Food Can you eat your way to pregnancy? Tracy Cherry, RD, CDN University of Rochester Women s Lifestyle Center Fertile Food Can you eat your way to pregnancy? Tracy Cherry, RD, CDN University of Rochester Women s Lifestyle Center Fertility Food Folklore Almonds a fertility symbol throughout the ages. The aroma

More information

CHEESE PRODUCTS-TRIKALINO

CHEESE PRODUCTS-TRIKALINO The first cheese that established FAGE in the cheese product sector, making it the number 1 company for standardized cheese. It is a semi-hard cheese made from cow and goat-sheep milk that is produced

More information

IL GELATO DELLA TRADIZIONE THE TRADITIONAL GELATO

IL GELATO DELLA TRADIZIONE THE TRADITIONAL GELATO IL GELATO DELLA TRADIZIONE THE TRADITIONAL GELATO Recipe book 1 2 Pag. 5 : The Balancing of ingredients Pag. 6 : The Base for gelato Pag. 8: Alba Extra Hazelnut Pag. 10: Sicilian Pistacho Pag. 12: Bitter

More information

O R G A N I C & C O N V E N T I O N A L & S 0 2 F R E E

O R G A N I C & C O N V E N T I O N A L & S 0 2 F R E E E X T R A V I R G I N C O C O N U T O I L V I R G I N C O C O N U T O I L U N S W E E T E N E D D E S I C C A T E D C O C O N U T S W E E T E N E D C O C O N U T T O A S T E D C O C O N U T C O C O N U

More information

Diet. Diet. Recipes for day 1 France. In Chronic. In Chronic

Diet. Diet. Recipes for day 1 France. In Chronic. In Chronic Recipes for day 1 France Diet 24h Total for day 1 (1 portion for each meal - calculated for a 70-kg person) Energy (kcal) 2,276 Phosphate (mg) 776 Protein (g) 29.0 A Sodium (mg) 283 Carbohydrates (g) 343

More information

Product Category: Similac

Product Category: Similac Similac Product Category: Similac Go & Grow by Similac Toddler Drink Updated 5/5/2016 Product Information: Go & Grow by Similac Toddler Drink 1 of 4 A milk-based drink for toddlers 12-24 months old. Designed

More information

GOT MILK? Background. Food Processing and Preservation. Milk Processing and Preservation

GOT MILK? Background. Food Processing and Preservation. Milk Processing and Preservation GOT MILK? Background Food Processing and Preservation Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption. Food processing occurs from the farm

More information

ACF Culinary Arts Certification

ACF Culinary Arts Certification Assessment Blueprint ACF Culinary Arts Certification Test Code: 3990 and 3991 / Version: 01 Copyright 2013. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information

More information

My Diabetic Meal Plan during Pregnancy

My Diabetic Meal Plan during Pregnancy My Diabetic Meal Plan during Pregnancy When you have diabetes and are pregnant, you need to eat small meals and snacks throughout the day to help control your blood sugar. This also helps you get in enough

More information

Selection and Preparation of Foods Management of the Food Budget*

Selection and Preparation of Foods Management of the Food Budget* Selection and Preparation of Foods Management of the Food Budget* Healthy meals on a limited budget! How can you serve healthy meals on a limited budget? It takes some time and planning, but you and your

More information

CR 11111111 111111 111111

CR 11111111 111111 111111 CR 11111111 111111 111111 0 0 0 0 0 1 BURDOCK GROUP Consultants 801 North Orange Avenue Suite 710 Orlando, Florida 32801 13 407.802.1400 x 160 f.4o7.8o2-14o5 888.6.BURDOCK e.rmatulka@burdockgroup.com Dr.

More information

A GUIDE TO HELP PLAN, PURCHASE & PREPARE YOUR OWN HEALTHY FOOD. FOOD SENSE HEALTHY MEALS ON A BUDGET

A GUIDE TO HELP PLAN, PURCHASE & PREPARE YOUR OWN HEALTHY FOOD. FOOD SENSE HEALTHY MEALS ON A BUDGET A GUIDE TO HELP PLAN, PURCHASE & PREPARE YOUR OWN HEALTHY FOOD. FOOD SENSE HEALTHY MEALS ON A BUDGET You ll be surprised at how affordable, delicious & convenient your own meals can be! the Great Plate:

More information

Participant Group Nutrition Education outline: Get the Skinny on Milk

Participant Group Nutrition Education outline: Get the Skinny on Milk Participant Group Nutrition Education outline: Get the Skinny on Milk Lesson Plan adapted from California WIC This group NE outline uses a facilitated discussion format, including a tasting activity. Select

More information

The functional properties of sugar

The functional properties of sugar The functional properties of sugar These days, sugar comes in many varieties and can therefore be used in many different food products. Sugar has a range of unique properties that, either individually

More information

ST KEVIN S FATHER/SON COOKING CLASSES

ST KEVIN S FATHER/SON COOKING CLASSES ST KEVIN S FATHER/SON COOKING CLASSES 2015 MAIN CRISPY SKIN DUCK BREAST, SAUTEED POTATO, ROASTED CARROTS AND ASPARAGUS, HONEY GLAZE Serve 4 Ingredients: 4 Duck breast 6 Whole garlic cloves 16 Baby carrot

More information

PCR-C-073, CHILI MACARONI WITH BEEF, COOKED, DEHYDRATED, PACKAGED IN A BRICKPACK POUCH, SHELF STABLE

PCR-C-073, CHILI MACARONI WITH BEEF, COOKED, DEHYDRATED, PACKAGED IN A BRICKPACK POUCH, SHELF STABLE SECTION C This document covers dehydrated cooked chili macaroni with beef, packaged in a brickpack pouch, for use by the Department of Defense as a component of operational rations. C-1 ITEM DESCRIPTION

More information

OSU FROZEN COOKING DESSERTS

OSU FROZEN COOKING DESSERTS OSU COOKING FROZEN DESSERTS WITH SPLENDA Pittsburg County Extension Service 707 West Electric McAlester OK 74501 918.423.4120 (Office) 918.423.7053 (Fax) www.oces.okstate.edu/pittsburg Bringing the University

More information

USING THE FOOD LABEL TO FIND ITEMS THAT MEET THE EAT SMART IN PARKS GUIDELINES

USING THE FOOD LABEL TO FIND ITEMS THAT MEET THE EAT SMART IN PARKS GUIDELINES USING THE FOOD LABEL TO FIND ITEMS THAT MEET THE EAT SMART IN PARKS GUIDELINES FOOD LABELS Food Nacho chips label Although one serving of chips (1 ounce) meets the calorie guideline, 3 ounces of chips

More information

QUINOA AND BLACK BEAN SALAD

QUINOA AND BLACK BEAN SALAD QUINOA AND BLACK BEAN SALAD GF V VG SERVES: 12 (1 cup each) Prep Time: 30 min. Cooking Time: 12 min. CONTAINER EQUIVALENTS (per serving): 1 2 1½ I usually make a bunch of quinoa at the beginning of the

More information

Fortified Refined Sunflower Oil -SUNFLOWER OIL-

Fortified Refined Sunflower Oil -SUNFLOWER OIL- Specification reference: Sunflower Oil Version: 2.0 Date of issue: 20 th May 2011 Fortified Refined Sunflower Oil -SUNFLOWER OIL- 1. INTRODUCTION 1.1 Product type Sunflower Oil is derived from the dried

More information

Mexican Recipes. 1 tablespoon chili powder ¼ teaspoon garlic powder

Mexican Recipes. 1 tablespoon chili powder ¼ teaspoon garlic powder Mexican Recipes Taco Seasoning 1 tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon dried oregano 1 ¼ teaspoon crushed red pepper flakes ½ teaspoon paprika 1 ½ teaspoons

More information

Complete a Super Star Chef activity for knife safety.

Complete a Super Star Chef activity for knife safety. Ideas for Objectives and Assessment of Cooking to Save Money Cooking to save money may target participants with little or no cooking skills, who lack a vocabulary of cooking terms, are on a budget or using

More information

Quality Assurance Requirements for Food by Prescription

Quality Assurance Requirements for Food by Prescription 1616 Fort Myer Drive, 12th Floor Arlington, Virginia 22209-3100 USA www.scms.pfscm.org Telephone: +1.571.227.8600 Fax: +1.571.227.8601 Quality Assurance Requirements for Food by Prescription Background

More information

THE DUE DILIGEnCE CHaLLEnGE a Guide to accurate Database nutrition analysis

THE DUE DILIGEnCE CHaLLEnGE a Guide to accurate Database nutrition analysis Food THE DUE DILIGEnCE CHaLLEnGE a Guide to accurate Database nutrition analysis Karen C. Duester, ms, RD, president Food Originally presented to National Restaurant Association Revised November 2012 DUE

More information

Gaining Weight for Athletes

Gaining Weight for Athletes Gaining Weight for Athletes Prepared by Jenn Van Ness, ATC June 2008 Gain Weight the Healthy Way To gain one pound, you need to eat approximately 500 more calories a day. Approximately one pound of fat

More information

GCC STANDARDIZATION ORGANIZATION (GSO)

GCC STANDARDIZATION ORGANIZATION (GSO) GCC STANDARDIZATION ORGANIZATION (GSO) Final Draft Standard GSO 05/FDS 816 /2008 Labneh Prepared By GSO Technical Committee 05 for standards of food and agriculture products This document is a draft GSO

More information

Nutrition Requirements for Foods and Beverages Sold During the Regular School Day throughout the School Campus

Nutrition Requirements for Foods and Beverages Sold During the Regular School Day throughout the School Campus Nutrition s for Foods and Beverages Sold During the Regular School Day throughout the School Campus THIS RULE PERTAINS TO ALL SCHOOLS THAT PARTICIPATE IN THE NATIONAL SCHOOL LUNCH PROGRAM (NSLP) In June

More information

LIFE STAGES. DOG and CAT FOODS. Give your pet the natural, wholesome nutrition needed for all-day activity and a lifetime of fitness and health

LIFE STAGES. DOG and CAT FOODS. Give your pet the natural, wholesome nutrition needed for all-day activity and a lifetime of fitness and health assurance of quality LIFE STAGES DOG and CAT FOODS Give your pet the natural, wholesome nutrition needed for all-day activity and a lifetime of fitness and health LIFE STAGES DOG and CAT FOODS Blue Seal

More information

Yogurt. What is Yogurt?

Yogurt. What is Yogurt? Yogurt What is Yogurt? Yogurt is a cultured dairy product that can be made from whole, lowfat or skim milk, including reconstituted nonfat dry milk powder. The Food and Drug Administration (FDA) describes

More information

Vegetarian Culinary Arts Courses 2015/2016

Vegetarian Culinary Arts Courses 2015/2016 Vegetarian Culinary Arts Courses 2015/2016 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 105. Professional Cooking: Baking and Pastry I VGCA 109. Professional Cooking: Soups,

More information

The Ultimate Smoothie Guide 1

The Ultimate Smoothie Guide 1 The Ultimate Smoothie Guide 1 HEALTHY & DELICIOUS SMOOTHIE RECIPES smoothie recipes with health benefits Nourishing Smoothie Recipe Detox Smoothie Recipe Weight Loss Smoothie Recipe Anti-Aging Smoothie

More information

Level 2 NVQ Diploma in Professional Cookery (QCF) 600/5146/2. Optional Units

Level 2 NVQ Diploma in Professional Cookery (QCF) 600/5146/2. Optional Units Level 2 NVQ Diploma in Professional Cookery (QCF) 600/5146/2 Optional Units Contents Qualification Structure... 3 Optional Unit Structures... 5 H/601/5328 Prepare fish for basic dishes... 6 M/601/5333

More information

Reading Food Labels. Nutritional values The ingredients of the item The percentage of the Recommended Daily Intake (RDI) of particular nutrients

Reading Food Labels. Nutritional values The ingredients of the item The percentage of the Recommended Daily Intake (RDI) of particular nutrients Eating well involves choosing a variety of foods that are low in saturated and trans fats, low in salt and high in dietary fibre. Food labels carry useful information to help you make choices about the

More information

Snack Foods and Beverages In South Carolina Schools A comparison of state policy with USDA s nutrition standards

Snack Foods and Beverages In South Carolina Schools A comparison of state policy with USDA s nutrition standards A data table from The Pew Charitable Trusts and the Robert Wood Johnson Foundation Jan 2015 Snack Foods and Beverages In South Carolina Schools A comparison of state policy with USDA s nutrition standards

More information

Recipe Companion. The Wahls Protocol: How I Beat Progressive MS Using Paleo Principles and Functional Medicine. Dr Terry Wahls LLC 2/15/2014

Recipe Companion. The Wahls Protocol: How I Beat Progressive MS Using Paleo Principles and Functional Medicine. Dr Terry Wahls LLC 2/15/2014 Recipe Companion The Wahls Protocol: How I Beat Progressive MS Using Paleo Principles and Functional Medicine Dr Terry Wahls LLC 2/15/2014 Supplementary Food and Nutrition Information for Recipes Published

More information

Meal Planning for a Mushy Soft Diet After Nissen Fundoplication

Meal Planning for a Mushy Soft Diet After Nissen Fundoplication Meal Planning for a Mushy Soft Diet After Nissen Fundoplication Name: Date: Dietitian: Telephone: Questions? CALL YOUR DIETITIAN! Patient Food and Nutrition Services University of Michigan Hospital 1500

More information

Blenderized & Pureed Recipes

Blenderized & Pureed Recipes Blenderized & Pureed Recipes While you are having difficulty chewing or swallowing, use these recipes for preparing pureed meals. Use the recipes as a base for developing your own recipes. Be creative!

More information

VIDEO WORKSHEET. Review: #300024. Name: Hour: After watching Amazing Eggs, answer the following questions.

VIDEO WORKSHEET. Review: #300024. Name: Hour: After watching Amazing Eggs, answer the following questions. Name: Hour: VIDEO WORKSHEET Review: After watching Amazing Eggs, answer the following questions. 1. What steps do eggs take to get from the farm to the grocery store? 2. Does the color of an egg s shell

More information

ADD PROFI TO YOUR RECIPE ADD PROFIT TO YOUR BUSINESS ADD PROTEIN ADD FIBER ADD TRUST ADD VALUE ADD DEALERS INGREDIENTS

ADD PROFI TO YOUR RECIPE ADD PROFIT TO YOUR BUSINESS ADD PROTEIN ADD FIBER ADD TRUST ADD VALUE ADD DEALERS INGREDIENTS PROFI TO YOUR RECIPE ADD PROFIT TO YOUR BUSINESS ADD PROTEIN ADD FIBER ADD TRUST ADD VALUE ADD DEALERS INGREDIENTS PROFI CAN HELP CONSUMERS MEET DAILY PROTEIN GOALS A concentrated complete vegetable protein

More information

5 Answers and Solutions to Text Problems

5 Answers and Solutions to Text Problems Energy and States of Matter 5 Answers and Solutions to Text Problems 5.1 At the top of the hill, all of the energy of the car is in the form of potential energy. As it descends down the hill, potential

More information

VIDEO WORKSHEET. Review: #300007. Name: Hour:

VIDEO WORKSHEET. Review: #300007. Name: Hour: #300007 Name: Hour: Review: VIDEO WORKSHEET After watching each segment of Obesity in a Bottle II: How to Pick Healthy Beverages, answer the following questions. How to Choose Healthy Beverages 1. What

More information

Meal Planning for a Mushy Soft Diet After Laparoscopic Myotomy

Meal Planning for a Mushy Soft Diet After Laparoscopic Myotomy Meal Planning for a Mushy Soft Diet After Laparoscopic Myotomy Name: Date: Dietitian: Telephone: Why is it necessary to follow this diet? This diet is necessary for individuals who have had some types

More information

SOLID FATS AND ADDED SUGARS (SoFAS) Know the Limits

SOLID FATS AND ADDED SUGARS (SoFAS) Know the Limits COOPERATIVE EXTENSION SERVICE UNIVERSITY OF KENTUCKY COLLEGE OF AGRICULTURE, LEXINGTON, KY, 40546 NEP-207B SOLID FATS AND ADDED SUGARS (SoFAS) Know the Limits The U.S. Department of Agriculture s Dietary

More information

a. Be responsible for orientation, training, scheduling and supervision of dietary employees on all shifts; (1-1-88)

a. Be responsible for orientation, training, scheduling and supervision of dietary employees on all shifts; (1-1-88) 107.DIETARY SERVICE. 01. Dietary Supervision. A qualified food service supervisor shall be designated by the administrator to be in charge of the dietary department. This person shall: (1-1- a. Be responsible

More information

STANDARD OR DRYVAN CONTAINER. 20 Feet Standard 20 x 8 x 8 6" Description. 40 Feet Standard 40 x 8 x 8 6" Description

STANDARD OR DRYVAN CONTAINER. 20 Feet Standard 20 x 8 x 8 6 Description. 40 Feet Standard 40 x 8 x 8 6 Description TYPES OF CONTAINERS STANDARD OR DRYVAN CONTAINER 20 Feet Standard 20 x 8 x 8 6" 2300 kg / 5070 lb 28180 kg/62130 lb 30480 kg/67200 lb Available for any normal dry cargo. Example: bags, pallets, boxes,

More information

This project is financed by the EUROPEAN UNION. HACCP Case study Feta cheese

This project is financed by the EUROPEAN UNION. HACCP Case study Feta cheese HACCP Case study Feta cheese 1. Introduction A family-owned medium-sized cheese making plant has been asked by local retail customers to provide a HACCP Plan for its main product, Feta cheese. 2. Terms

More information

DIABETES & HEALTHY EATING

DIABETES & HEALTHY EATING DIABETES & HEALTHY EATING Food gives you the energy you need for healthy living. Your body changes most of the food you eat into a sugar called glucose. (glucose) Insulin helps your cells get the sugar

More information

NUTRITIONAL INFORMATION SCHOOLS

NUTRITIONAL INFORMATION SCHOOLS 44 4 REGULAR CRUST - LG SLICES 95 5.5 49 5 8.5 MULTI GRAIN CRUST - LG SLICES 5 8 Green Peppers & Mushrooms Serving Size = Slice Large Pizza Cut Into 8 or Slices TOPPER S PIZZA INGREDIENTS: Pizza Sauce,

More information

The right impact on taste and texture YOGHURT APPLICATION BROCHURE

The right impact on taste and texture YOGHURT APPLICATION BROCHURE The right impact on taste and teture YOGHURT Introduction This application brochure is prepared to provide you with an overview of the culture characteristics and manufacturing technology to produce your

More information

WHOLE GRAINS FOR GOOD HEALTH

WHOLE GRAINS FOR GOOD HEALTH WHOLE GRAINS FOR GOOD HEALTH Section 1: What are Whole Grains? Whole grains are nutritious, delicious, and are included in the WIC program! Whole grains contain the entire grain kernel. That means whole

More information

Healthy Eating for College Students on a Budget

Healthy Eating for College Students on a Budget University of Michigan Health System s Healthy Eating Tip of the Month for August: Healthy Eating for College Students on a Budget Times are tough and money can be tight, especially for the starving college

More information

Ready, Set, Start Counting!

Ready, Set, Start Counting! Ready, Set, Start Counting! Carbohydrate Counting a Tool to Help Manage Your Blood Glucose When you have diabetes, keeping your blood glucose in a healthy range will help you feel your best today and in

More information

Nutritional Support to Help You Heal.

Nutritional Support to Help You Heal. Nutritional Support to Help You Heal. A Wound Healing Journal With Tips on Nutrition Complete Details and Product Coupons Inside. Why do I need extra nutrition now? With all you re going through, it s

More information

National Food Safety Standard Fermented Milk

National Food Safety Standard Fermented Milk National Food Safety Standard of the People s Republic of China GB 19302-2010 National Food Safety Standard Fermented Milk Issued on 2010-03-26 Implemented on 2010-12-01 Published by Ministry of Health

More information

MILK. Amount Type Function PROTEIN 3.5% High Biological Value Growth of new cells & repair of old /damaged cells

MILK. Amount Type Function PROTEIN 3.5% High Biological Value Growth of new cells & repair of old /damaged cells MILK Nutritional Value Amount Type Function PROTEIN 3.5% High Biological Value Growth of new cells & repair of old /damaged cells FAT 4% (whole) Saturated Fat 0.5% (low fat) CARBOHYDRATE 4.5% Sugar in

More information

The effect of 31 vs. 38 degree holding temperature on meat quality.

The effect of 31 vs. 38 degree holding temperature on meat quality. The effect of 31 vs. 38 degree holding temperature on meat quality. South Dakota State University December 23, 1999 Principal Investigator: D. M. Wulf Graduate Students: B. J. Reuter and J. M. Bok Microbiologist:

More information

Math- In- CTE Curriculum Map Family and Consumer Sciences Foods and Nutrition I

Math- In- CTE Curriculum Map Family and Consumer Sciences Foods and Nutrition I Math- In- CTE Curriculum Map Family and Consumer Sciences Foods and Nutrition I Days Unit Standard(s) Essential Questions 8 ONE Measuremen ts/ Abbreviations / Equipment/ Equivalents/ Cooking Terms 1.1:

More information

High Calorie, High Protein Recipes

High Calorie, High Protein Recipes High Calorie, High Protein Recipes High Calorie, High Protein Shakes Using Nutrition Supplements Nutrition supplements are liquid, powder, or solid foods that have extra calories, protein, vitamins, and

More information

1. Name of the product

1. Name of the product Pagina: 1 van 6 Enrico article nr: 140854 Date: 25-03-2014 Signature ARTICLE NAME: Babaganoush Supplier: Enrico BV Contact: Annemieke Roos- Schaap E-mail: specifications@enrico.nl Telephone nr: + 31 (0)20

More information

HOMEMADE SPORT SNACK RECIPES

HOMEMADE SPORT SNACK RECIPES HOMEMADE SPORT SNACK RECIPES The following are several interesting ideas for homemade sport snacks that you can use in your triathlon training. They not only can provide some taste variety, but they are

More information

Healthy Christmas Mini-Cookbook

Healthy Christmas Mini-Cookbook Healthy Christmas Mini-Cookbook Brought To You By Healthy Menu Mailer Editors: Susanne Myers & Christine Steendahl Table of Content Introduction Main Dishes Butterflied Beef Eye Roast Roast Pork with Cranberry

More information

Maintaining Nutrition as We Age

Maintaining Nutrition as We Age SS-207-06 For more information, visit the Ohio Department of Aging web site at: http://www.goldenbuckeye.com and Ohio State University Extension s Aging in Ohio web site at: http://www.hec.ohio-state.edu/famlife/aging

More information

What impacts blood glucose levels?

What impacts blood glucose levels? What you eat and how much you eat has an impact on your blood glucose levels. Your blood glucose level reflects how well your diabetes is controlled. There are many aspects to eating for target BG (Blood

More information

Olive polyphenols (encapsulated in maltodextrin) derive from olive fruits by physical treatments only.

Olive polyphenols (encapsulated in maltodextrin) derive from olive fruits by physical treatments only. Fast-fermented dry sausage without chemical additives/preservatives enriched with natural extracts of antioxidant and antimicrobial olive polyphenols Brief Presentation of the Product This is a research

More information

HIGH FIBER DIET. (Article - Web Site) August 20, 2003

HIGH FIBER DIET. (Article - Web Site) August 20, 2003 HIGH FIBER DIET (Article - Web Site) August 20, 2003 Dietary fiber, found mainly in fruits, vegetables, whole grains and legumes, is probably best known for its ability to prevent or relieve constipation.

More information

Diet for Oral Surgery/Wired Jaw

Diet for Oral Surgery/Wired Jaw Diet for Oral Surgery/Wired Jaw After oral surgery no chewing is allowed for a period of 4-8 weeks. During this time you will need a blenderized or liquid diet. This pamphlet will help you to get adequate

More information

Cheese Tray 7.8 oz Tray

Cheese Tray 7.8 oz Tray Cheese Tray 7.8 oz Tray Serving Size 7.8 oz Tray (2) Calories 320 Calories from Fat 180 Saturated g Trans Fat 0 Monounsaturated Fat 3.5g Protein 17g 70mg 480mg Total Carbohydrate 23g 3g Daily Values* 30

More information

Simple home made diets for dogs and cats

Simple home made diets for dogs and cats Simple home made diets for dogs and cats mince and beef mince if possible. 2. Rolled oats soak an equal weight of dry rolled oats in water overnight. Ie 100g dry rolled oats, soaked in 100ml water =. 3.

More information

Ready, Set, Start Counting!

Ready, Set, Start Counting! Ready, Set, Start Counting! Carbohydrate Counting a Tool to Help Manage Your Blood Glucose When you have diabetes, keeping your blood glucose in a healthy range can help you feel your best today and in

More information

Snack Foods and Beverages In Utah Schools A comparison of state policy with USDA s nutrition standards

Snack Foods and Beverages In Utah Schools A comparison of state policy with USDA s nutrition standards A data table from The Pew Charitable Trusts and the Robert Wood Johnson Foundation Jan 2015 Snack Foods and Beverages In Utah Schools A comparison of state policy with USDA s nutrition standards In 2008,

More information

HS Culinary Arts Family and Consumer Science

HS Culinary Arts Family and Consumer Science Course Culinary Arts is an advanced level foods class. Students must have successfully completed the beginning Nutrition & Foods class. Prior knowledge of basic cooking techniques and nutrition are pre-requisites

More information

STANDARD 1 Students will review and apply the skills of kitchen management, safety and sanitation.

STANDARD 1 Students will review and apply the skills of kitchen management, safety and sanitation. Food and Nutrition II Revised 8-2014 Levels: Grades 9-12 Units of Credit: 0.50 CIP Code: 20.0118 Core Code: 34-01-00-00-160 Prerequisite: Foods and Nutrition I Skill Test: #343 COURSE DESCRIPTION This

More information

The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions

The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions K AT I E L. H O W E H E A LT H E D U C AT O R D I V I S I O N O F S T U D E N T A F FA I R S U S C U P S TAT

More information

ANSWER KEY. Acids, Bases, and Solutions. Chapter Project Worksheet 1 1. Answers will vary. Sample: cherries, blueberries,

ANSWER KEY. Acids, Bases, and Solutions. Chapter Project Worksheet 1 1. Answers will vary. Sample: cherries, blueberries, Chapter Project Worksheet 1 1. Answers will vary. Sample: cherries, blueberries, and grass 2. Answers will vary. Sample: Cut 5 g of cherries into small pieces and place in blender. Blend for two minutes,

More information

Nutrients: Carbohydrates, Proteins, and Fats. Chapter 5 Lesson 2

Nutrients: Carbohydrates, Proteins, and Fats. Chapter 5 Lesson 2 Nutrients: Carbohydrates, Proteins, and Fats Chapter 5 Lesson 2 Carbohydrates Definition- the starches and sugars found in foods. Carbohydrates are the body s preferred source of energy providing four

More information

Everything You Need to Know About Sucralose

Everything You Need to Know About Sucralose S u c r a l o s e Everything You Need to Know About Sucralose With obesity rates among Americans at an all-time high, many people may think they have to give up sweets in order to lose weight. But there

More information

FIBERS F O O D & N U T R I T I O N E U R O P E

FIBERS F O O D & N U T R I T I O N E U R O P E FIBERS F O O D & N U T R I T I O N E U R O P E Dietary Fibers - technical and nutritional functionality. WHAT IS DIETARY FIBER? Dietary fibers are the edible parts of plants which are not digested and

More information

Hill s Evidence-Based Clinical Nutrition for Dermatology Specialists

Hill s Evidence-Based Clinical Nutrition for Dermatology Specialists Hill s Evidence-Based Clinical Nutrition for Dermatology Specialists Discover the most complete and clinically proven line of dermatologic nutrition from Hill s Hill s Prescription Diet d/d Formulated

More information

Calcium and Calorie Content of Selected Foods

Calcium and Calorie Content of Selected Foods E ARIZONA COOPERATIVE TENSION AZ1128 Revised 09/11 Calcium and of Selected Foods Vanessa A. Farrell, Linda Houtkooper Healthy bone growth and maintenance requires adequate calcium intake. You can meet

More information

Cooking A World of New Tastes

Cooking A World of New Tastes Cooking A World of New Tastes S E G M E N T 2 Cooking With Moist Heat Steaming Boiling Glazing Segment 2 Cooking With Moist Heat 19 S E G M E N T 2 Cooking With Moist Heat Learning Objectives Apply steaming

More information

Snack Foods and Beverages In Texas Schools A comparison of state policy with USDA s nutrition standards

Snack Foods and Beverages In Texas Schools A comparison of state policy with USDA s nutrition standards A data table from The Pew Charitable Trusts and the Robert Wood Johnson Foundation Jan 2015 Snack Foods and Beverages In Texas Schools A comparison of state policy with USDA s nutrition standards The Food

More information