No matter which diet you like, it’s still about reducing sugar and sodium.

Which diet is the best for weight loss and cardiovascular health? This is one of the most common questions that health professionals are asked and which a new study from the British Journal of Medicine seeks to answer. This study was a systemic review and meta-analysis of over 100 randomized trials on diet programs for weight loss and cardiovascular health. The review focused on three main types of diets: low carbohydrate, moderate macronutrients and low fat. Diets included in this study were: low fat, low carbohydrate, Mediterranean, Jenny Craig, dietary advice, DASH, Biggest Loser, Atkins, Zone, South Beach, Slimming World, Rosemary Conley, Portfolio, Paleolithic and Ornish. Each diet was evaluated for its impact for the outcomes of weight loss, blood pressure, blood lipoproteins (cholesterol) and C reactive protein (marker of inflammation) at 6 months compared to the standard American diet.

Weight Loss:

  • Most effective: Atkins, Jenny Craig
  • Moderately Effective: Zone, DASH, Mediterranean, Paleolithic, low fat, volumetric, Weight Watchers, Rosemary Conley and Ornish

Systolic Blood Pressure Reduction:

  • Most effective: Paleolithic
  • Moderately Effective: Atkins, Zone, DASH, Mediterranean, low fat, portfolio

Diastolic Blood Pressure Reduction:

  • Most effective: Atkins
  • Moderately Effective: Zone, DASH, low fat

Low Density Lipoprotein Reduction:

  • Most effective: Mediterranean
  • Slightly Effective: DASH, low fat, Ornish, dietary advice

 C-reactive Protein Reduction:

  • No diets found to significantly decrease CRP compared to usual diet

The results of this study concludes that there is not sufficient evidence at this time to identify one diet as superior for achieving weight loss and improved blood pressure, cholesterol and c-reactive protein measures. If you are interested in these outcomes, nutrition experts recommend following a few tips, regardless of what diet you are on:

  1. Avoid added sugar
  2. Reduce your intake of sodium/salt
  3. Focus on whole foods
  4. Incorporate plant-based proteins into your meals
  5. Engage in 120 minutes of moderate exercise each week

 

One of the key reasons that Tastes Natural was started was to, as our motto says, make healthy taste good. With the great risk that obesity poses to our population, we invite food and beverage brands to explore how our array of products can help you to improve the nutritional quality of your products. Whether you are interested in reducing sugar, salt or masking the negative tastes attributes of  some plant based foods, we have a solution for your business. Request a sample today and let us help you to put the health of your consumers as a top priority.

 

Source:

  • Ge L, Sadeghirad B, Ball GDC, et al. Comparison of dietary macronutrient patterns of 14 popular named dietary programmes for weight and cardiovascular risk factor reduction in adults: systematic review and network meta-analysis of randomised trials. Bmj. January 2020:m696. doi:10.1136/bmj.m696.

COVID 19 Statement

In these uncertain times, we are finding comfort and guidance in knowing that we are all in this together. Tastes Natural has always been about improving the health of our customers through our products. Our core values are honesty and doing the right thing for our customers as well as our employees. We have been monitoring the COVID-19 situation closely and have made the decision to transition operations to be in accordance with local & government recommendations. As we have many customers in the food, pharmaceutical and nutraceutical industries, our offices are open for essential production and shipping operations. We have instituted enhanced safety precautions against COVID-19 including frequent cleaning and working with our onsite staff to ensure their continued health.  All non-essential employees are working remotely to minimize their risk. Thanks to our wonderful team this transition has been successful utilizing virtual meetings while continuing to fulfill our customer’s product needs.  Product samples are still available if you are interested in evaluating Tastes Natural’s wide array of products in your formulations. Please visit request a sample here.

Sugar Free All Natural Oatmeal Cookies using TruSugr

Ingredients:

  • 2 cup apple butter with apple juice concentrate
  • 1 teaspoon TruSugr®
  • 1 1⁄2 teaspoons vanilla extract
  • 1 cup butter, softened
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons salt
  • 2 teaspoons cinnamon
  • 3 cups quick cooking oats

Directions:

  1. Preheat oven to 375F, grease cookie sheets.
  2. Cream together apple butter, TruSugr®, vanilla, butter.
  3. Beat in eggs one at a time.
  4. Combine flour, baking soda, cinnamon and salt together and stir into creamed mixture.
  5. Add oats and mix to combine.
  6. Cover dough and chill for 1 hour.
  7. Roll dough into walnut sized balls, place on cookie sheet and flatten with a fork.
  8. Bake in preheated over for 8-10 minutes.
  9. Allow to cool on cookie sheets for 5 minutes before moving to cooling rack.

New study shows that consumers are looking for healthy products with less sugar

A new study from the University of Nottingham’s Division of Food, Nutrition and Dietetics department, found that when shoppers are presented with the same item with varying nutrition facts, high sugar content was ranked as a greater health concern than excess fat, saturated fat and salt content1.

The updated 2020 nutrition facts label makes it is easier than ever for sugar-wary consumers to identify products with a significant amount of added sugar. Studies on food trends show that increased consumer demand for “better-for-you-snacks” will likely continue in 20202. With new data from the CDC reporting that over 40% of American adults are now obese, the call for healthier products from consumers and public health officials is only increasing3.

In response to the growing consumer demand for reduced sugar products, Tastes Natural has developed TruSugr. TruSugr™ is an all-natural, zero calorie sweetener that has the sweetness profile of sugar. While many brands have added sugar-free or reduced sugar products into their product lines, products taste are often unacceptable. These products may lack sweetness and/or have negative taste that reduce their market appeal. TruSugr™ overcomes those negative taste attributes achieving a sugar-like taste profile. All of Tastes Natural’s Products are non-GMO, all natural, organic compliant, gluten free, and kosher.

Request a sample today to learn more about all of Tastes Natural’s products.

Sources:
1. Anabtawi, O., et al. “Perceived Healthiness of Food Items and the Traffic Light Front of Pack Nutrition Labelling: Choice‐Based Conjoint Analysis and Cross‐Sectional Survey.” Journal of Human Nutrition and Dietetics, 2020, doi:10.1111/jhn.12741.
2. “What’s Trending in Snacks?” SmartBrief, 4 Mar. 2020, www.smartbrief.com/original/2020/03/whats-trending-snacks.
3. “Adult Obesity Facts.” Centers for Disease Control and Prevention, Centers for Disease Control and Prevention, 27 Feb. 2020, www.cdc.gov/obesity/data/adult.html.

Tastes Natural Selected for Plug and Play’s Highly-Selective Food Batch Accelerator Program

PRESS RELEASE MARCH 2, 2020
CONTACT: HENRY SCHAFFER, 203.942.2688, [email protected]

Tastes Natural, LLC. Selected for Plug and Play’s Highly-Selective Food Batch Accelerator Program

DANBURY, CT — Tastes Natural, LLC. has been accepted into Plug and Play’s highly-selective Food Accelerator Program. Tastes Natural offers proprietary taste modulation flavorings, extracts, and technologies that erase bitterness and other negative flavors, improve taste profiles, and reduce the need for sugar, salt, and other additives. Products are allergen-free, gluten-free, non GMO and Kosher. Tastes Natural products are used in food, beverages, condiments, alternative sweeteners, pharmaceuticals, nutraceuticals (e.g., a product containing a health-giving or medical benefit), cannabis, etc.

“We are very excited that our taste modulation technology was recognized by Plug and Play’s corporate sponsors as unique and worthy of their support,” says Henry Schaffer, co-founder and CEO of Tastes Natural. “Being a part of the Accelerator Program provides Tastes Natural with an ecosystem of support and the opportunity to collaborate one-on-one with their extensive network of corporate partners, venture capital (VC) firms, and other startups.”

Selection Process

Plug and Play’s Food Accelerator Program is invitation-only and supported by corporate and institutional sponsors, including Pepsico, Tyson, DuPont, Chick-fil-A, Hershey’s, Ocean Spray, and RedBull. Of the 1,000 startups evaluated for the program, only 24 are invited to participate in the Selection Day presentations. Tastes Natural was one of 15 startups advanced into the program.

About Tastes Natural
Tastes Natural utilizes its patent-pending process to extract all-natural active ingredients that block negative tastes through both reactive and masking technologies. Tastes Natural also produces a revolutionary line of sugar and sodium replacement products. For more information, visit tastesnatural.com.

About Plug and Play
Plug and Play is the ultimate innovation platform, bringing together the best startups and the world’s largest corporations. Headquartered in Silicon Valley, Plug and Play offers accelerator programs, corporate innovation services, and in-house venture capital. Since its inception in 2006, Plug and Play’s programs have expanded worldwide to 25 locations supporting more than 10,000 startups with more than 300 official corporate partners. Plug and Play provides active investments with 200 leading Silicon Valley VCs, and hosts more than 700 networking events per year. Companies in the Plug and Play community have raised more than seven billion dollars in funding, with successful portfolio exits including Danger, Dropbox, Lending Club, and PayPal. For more information, visit www.plugandplaytechcenter.com.

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Introducing TruBLOCK™, A Revolution in Taste Modulation

TruBLOCK™ is our newest and most powerful taste modulation product. Derived from our patent pending process that produces innovative, all-natural ingredients, TruBLOCK™ combines both our Reactive and Modulating technologies. This approach enables your products to achieve the best taste possible while still supporting your clean label needs. Our proprietary, reactive process enables TruBLOCK™ to bind with the negative tasting compounds in your application making them undetectable to the tongue. TruBLOCK™ then drops off in the digestive system resulting in no effect on your application’s bioavailability.

Available in various concentrations to meet all your application needs.

SIMPLE, NATURAL, CLEAN LABEL INGREDIENTS BUILD A CLEANER TASTE PROFILE

TruBLOCK™ is listed as a Natural Flavor.

Please visit tastesnatural.com to request your complimentary sample.

Diet Is the Leading Cause of Mortality in the United States

Junk Food

Tastes Natural is dedicated to improving the health of all of us by providing all natural sugar and sodium replacement that tastes as good as the originals.  Our mission is growing in importance as more and more studies confirm that what we eat is the cause of our largest health issues.  This New York Times article summarizes how our diet is the leading cause of death in the United States.

Our Food Is Killing Too Many of Us

Improving American nutrition would make the biggest impact on our health care.

By Dariush Mozaffarian and Dan Glickman

Mr. Mozaffarian is dean of the Tufts Friedman School of Nutrition Science and Policy. Mr. Glickman was the secretary of agriculture from 1995 to 2001.

The Democratic debate on health care has to date centered around who should be covered and who should pay the bill. That debate, which has been going on for decades, has no clear answers and cannot be easily resolved because of two fundamental realities: Health care is expensive, and Americans are sick.

Americans benefit from highly trained personnel, remarkable facilities and access to the newest drugs and technologies. Unless we eliminate some of these benefits, our health care will remain costly. We can trim around the edges — for example, with changes in drug pricing, lower administrative costs, reductions in payments to hospitals and providers, and fewer defensive and unnecessary procedures. These actions may slow the rise in health care spending, but costs will keep rising as the population ages and technology advances.

And Americans are sick — much sicker than many realize. More than 100 million adults — almost half the entire adult population — have pre-diabetes or diabetes. Cardiovascular disease afflicts about 122 million people and causes roughly 840,000 deaths each year, or about 2,300 deaths each day. Three in four adults are overweight or obese. More Americans are sick, in other words, than are healthy.

Instead of debating who should pay for all this, no one is asking the far more simple and imperative question: What is making us so sick, and how can we reverse this so we need less health care? The answer is staring us in the face, on average three times a day: our food.

Poor diet is the leading cause of mortality in the United States, causing more than half a million deaths per year. Just 10 dietary factors are estimated to cause nearly 1,000 deaths every day from heart disease, stroke and diabetes alone. These conditions are dizzyingly expensive. Cardiovascular disease costs $351 billion annually in health care spending and lost productivity, while diabetes costs $327 billion annually. The total economic cost of obesity is estimated at $1.72 trillion per year, or 9.3 percent of gross domestic product.

These human and economic costs are leading drivers of ever-rising health care spending, strangled government budgets, diminished competitiveness of American business and reduced military readiness.

Fortunately, advances in nutrition science and policy now provide a road map for addressing this national nutrition crisis. The “Food Is Medicine” solutions are win-win, promoting better well-being, lower health care costs, greater sustainability, reduced disparities among population groups, improved economic competitiveness and greater national security.

Some simple, measurable improvements can be made in several health and related areas. For example, Medicare, Medicaid, private insurers and hospitals should include nutrition in any electronic health record; update medical training, licensing and continuing education guidelines to put an emphasis on nutrition; offer patient prescription programs for healthy produce; and, for the sickest patients, cover home-delivered, medically tailored meals. Just the last action, for example, can save a net $9,000 in health care costs per patient per year.

Taxes on sugary beverages and junk food would help lower health care costs.

Taxes on sugary beverages and junk food can be paired with subsidies on protective foods like fruits, nuts, vegetables, beans, plant oils, whole grains, yogurt and fish. Emphasizing protective foods represents an important positive message for the public and food industry that celebrates and rewards good nutrition. Levels of harmful additives like sodium, added sugar and trans fat can be lowered through voluntary industry targets or regulatory safety standards.

Nutrition standards in schools, which have improved the quality of school meals by 41 percent, should be strengthened; the national Fresh Fruit and Vegetable Program should be extended beyond elementary schools to middle and high schools; and school garden programs should be expanded. And the Supplemental Nutrition Assistance Program, which supports grocery purchases for nearly one in eight Americans, should be leveraged to help improve diet quality and health.

The private sector can also play a key role. Changes in shareholder criteria (e.g., B-Corps, in which a corporation can balance profit versus purpose with high social and environmental standards) and new investor coalitions should financially reward companies for tackling obesity, diabetes and other diet-related illness. Public-private partnerships should emphasize research and development on best agricultural and food-processing practices. All work sites should demand healthy food when negotiating with cafeteria vendors and include incentives for healthy eating in their wellness benefits.

Coordinated federal leadership and funding for research is also essential. This could include, for example, a new National Institute of Nutrition at the National Institutes of Health. Without such an effort, it could take many decades to understand and utilize exciting new areas, including related to food processing, the gut microbiome, allergies and autoimmune disorders, cancer, brain health, treatment of battlefield injuries and effects of nonnutritive sweeteners and personalized nutrition.

Government plays a crucial role. The significant impacts of the food system on well-being, health care spending, the economy and the environment — together with mounting public and industry awareness of these issues — have created an opportunity for government leaders to champion real solutions.

Yet with rare exceptions, the current presidential candidates are not being asked about these critical national issues. Every candidate should have a food platform, and every debate should explore these positions. A new emphasis on the problems and promise of nutrition to improve health and lower health care costs is long overdue for the presidential primary debates and should be prominent in the 2020 general election and the next administration.

Great Tasting Drinks Without The Sugar

Harvard researchers say soda and sports drinks increase risk of dying from heart disease and breast and colon cancers

Studies continue to show how bad sugar is for you but it tastes so good.  Now you can have a sweet beverage that’s good for you by using TruSugr.
TruSugar uses Stevia, TruClear and TruSweet to get the sweetness of sugar without the calories while still being all natural.
Hibiscus orange coconut water is a great, refreshing drink on a warm day.  Who needs sugar?  Contact Nancy at [email protected] to learn how you can get rid of your added sugars without compromising tastes or cost.

The Challenge of Reducing Sodium

Even if a consumer did not add table salt to their meals, it is nearly impossible in today’s food environment for anybody to consume less than the recommended intake of salt set by the 2015 Dietary Guidelines for Americans. Despite the FDA releasing voluntary sodium reduction target ranges for commercially processed foods, the market lacks the ingredients to allow these products to remain appealing to the consumer while reducing sodium.

Our mission is simple, provide the industry with both low sodium and sodium free salt substitutes that have both the taste and quality that their customers demand.

TruSalt provides up to 100% sodium reduction in all applications and Ancient Sea Salt provides all the benefits of Sea Salt with 75% reduced sodium. Please contact Tastes Natural for more information and to request samples.