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Ancient Grains – People Want Something Different

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Touch the Soil News #191 The research company “Packaged Facts” has recently reported on the stellar rise of ancient grains in U.S. diets. Unlike modern hybrid “gluten” wheat grains – that have removed diversity from human diets – ancient grains are providing a nutritious alternative. The most recent data is for the 52 weeks ending 7/13/14. Following is a short recap of their treks to greater use: Sales of Kamut, also known as Khorasan Wheat, are skyrocketing Kamut – sales up 686 percent. Kamut is the trademark name for Khorasan Wheat. This ancient grain is a wheat species whose kernel is twice the size of modern-day wheat. According to legend,…

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Something Fun – Food Ecommerce – Squeezing in Between Grocery Stores and Restaurants

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Touch the Soil News # 147 Appearing on the food landscape in America is a niche way of getting food. It’s formally called Food Ecommerce as its effectiveness is in part hinged on i phones for connecting with customers. It generally follows specialty food preparation – some of it local – and delivered to your house or location. The idea is to get consumers closer to the point of production. Venture capital and private investors, in the first half of 2015, invested over $550 million into individual companies and enterprises that fall into the Food Ecommerce category. In order to differentiate themselves from other food delivery companies, some companies focus…

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Kelp4Less Product News – Discovering Kelp’s Secrets

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Touch the Soil News #143 The use of Kelp as a plant growth supplement has been documented back to Roman times. In the early days, folks would scavenge the beach for kelp washed ashore and work it into their fields nearby. In rather recent times (1979) it was discovered that high levels of biostimulants were present in the cells of fresh kelp. These biostimulants later became known as Auxin and Cytokinin. The Auxin compound was found to cause increased root development. The Cytokinin compound produces greater flower initiation and augments cell division. Kelp is rich in amino acids and is 28 percent minerals by weight – including a large number…

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High Pressure Food Preservation – Is This the Next Food Rage?

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Touch the Soil News # 131 “Treating foods with high pressure rather than high heat or chemicals is a natural choice for better maintaining flavor and nutrients,” says biologist Carole Tonello. A high pressure processing machine (photo – courtesy of Hiperbaric) Tonello works for Hiperbaric, a designer, manufacturer and marketer of high pressure processing machines. High pressure processing evenly subjects fresh foods to high pressures in the range of 70,000 pounds per square inch and higher. The effect of this high pressure is to kill microorganisms while maintaining the biochemical properties of food. Tonello explains that with high pressure, there is very little effect on a food’s flavor, nutrients and…

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When it Comes to Food, what Does the Label “Natural” Mean? (Part 2 of 2)

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In part 2 of this news story we will explore the difference between ‘natural’ and organic. Food manufactures have honed in on the public’s misunderstanding about natural. In fact, a number of brands that have historically been organic have switched to ‘natural.’  It is all about money. Food manufacturers have found many people equate ‘natural’ with organic. To exploit this confusion, product’s labeled natural have been on the increase. In some cases, ‘natural’ products are priced higher than organic ones. The food manufacturers cash in as they now can increase their margins by selling inferior ‘natural’ products that consumers confuse with organics without the cost of organic ingredients. But not…

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When it Comes to Food, what Does the Label “Natural” Mean? (Part 1 of 2)

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When we think of the term “natural,” we often associate it with food that is good for us and clean of the things that shouldn’t be in food. The “natural” label on food can often have strength because it seems like we are getting quality food without having to pay for the cost of “organic” food. But in the real world, where competition for dollars never ceases, anything that can be shoved into the “natural” category – an arena where folks are willing to pay more – will be shoved in. To protect ourselves from competition over dollars, we have come to expect the FDA (Food and Drug Administration) to…

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