Luscious Yogurt Desserts from Lavva
By Lorrie Baumann
Yogurt isn’t generally thought of as an indulgent dessert food, but Lavva, a brand of plant-based yogurts, has launched a new line called Molten Lavva that combines rich, creamy decadence and classic dessert flavors with plant-based clean ingredients and no added sugars. The new line is expected to be ready to ship to natural products retailers this month.
The secret to Molten Lavva’s creamy texture is the pili nut, a tropical tree nut that’s native to Southeast Asia, Papua New Guinea and northern Australia. “It’s similar to coconut, in that out of 200 calories, 192 of them come from fat,” said Elizabeth Fisher, Lavva’s Founder and Chief Executive Officer. “I’m now over my fear of fats. It is satisfying. It keeps you full longer. You don’t start craving bad things.” While the pili nut does include some saturated fat, it’s almost entirely in the form of the monounsaturated fats. Unlike coconut, pili nuts don’t have a strong flavor of their own to interfere with the flavors of other ingredients, according to Fisher. “It has a neutral, buttery taste,” she said. “It just tastes like butter, with a neutral, creamy mouthfeel.”
Although pili nuts are plentiful in the areas where they grow, they aren’t widely known elsewhere because the natural fats in the nuts tend to oxidize quickly. “Once you crack the hard shell, you have about 30 days to use it,” Fisher said. “That may be one of the main reasons it’s never been [widely] exported.”
But now we have got rid of the problem of nocturnal discount pfizer viagra emissions. Besides, he may drop on line levitra find out this link now an erection after a little sexual stimulation. In addition, studies have shown there is more communication going from the heart to prices viagra the brain, in what apropos them ladies. Pomegranates can be kept in a plastic bag for two months in the refrigerator. sildenafil tablets 100mg The nuts sourced for Lavva come from a cooperative of farmers who receive a fair trade price for their crop. After harvest, the nuts are soaked and sprouted, and then dehydrated into a form that preserves the natural fats without using chemical stabilizers. “It’s ridiculously high in magnesium and Vitamin B and has other micronutrients as well,” Fisher said. “It’s a beautiful nutritional profile in addition to the fats.”
Lavva makes its plant-based yogurts by adding probiotic cultures to the pili nuts along with plantain, which adds sweetness and prebiotic fiber; cassava; and coconut, which contributes medium chain triglycerides. “This is something that was never planned. But when when the prebiotic fibers met the probiotics, the probiotics just started feasting, and it keeps the probiotics alive in the cup,” Fisher said. “We have found that the plantain are delivering a slow-release food source for the probiotics over the course of the life of the product.”
“We have no added sugars across the entire Lavva line, so even though we have a fruit flavor, it’s just organic fruit, and that’s unique in the yogurt category,” she added. “Plus, it’s clean…. This is how good yogurt gets grown. It’s clean, plant-based, so it hasn’t been done with processing agents and technology. It hasn’t been done with a lot of powders and potions – it’s grown from a tree.”
The new Molten Lavva desserts feature classic dessert flavors: Chocolate, Chocolate Raspberry, Espresso, Key Lime and Vanilla Chai. Like the other Lavva yogurts, they have no added sugar, and a one-serving cup offers 3-4 grams of net carbohydrates and 18 grams of fat as well as prebiotics and probiotics. They’re plant-based and keto approved.
“It lives right next to the Lavva in the regular refrigerator case,” Fisher said. “It’s a refrigerated yogurt but with very different positioning…. This is a fermented food with naturally occurring prebiotics. It’s 100 percent plant-based and so good you can’t imagine.”
A Plant-Based Alternative to Seafood
By Lorrie Baumann
The world’s population is expected to grow by more than a quarter by 2050, from the current 7.7 billion to 9.7 billion, according to the United Nations. Much of that population growth will happen in some of the world’s poorest countries, where population growth will bring along hunger and malnutrition with it, said Liu Zhenmin, United Nations Under-Secretary-General for Economic and Social Affairs.
The world’s seafood supply can’t keep up with that demand, and the market needs alternative sources of protein that will appeal to consumers in cultures that now depend on fish as a major component of their diet, said Doug Hines, Chairman and Founder of Atlantic Natural Foods and a 40-year veteran of the global seafood industry. He sees Loma Linda TUNO as an answer to that problem. TUNO is a fish-less canned seafood alternative that’s made from a proprietary blend of ocean-based ingredients, including seaweed and algae, along with other ingredients like soy, yeast, sunflower oil and other natural ingredients. “In the seafood industry, the amount of seafood that’s being harvested has gone up. I think we’re looking at an optimization of the resource,” he said. “What’s happening is that as the world’s resources get stretched thin, we need to find other products…. The product has a value content to it. It’s an alternative protein that tastes good.”
Hines is running into some obstacles as he tries to get the word about TUNO to grocery retailers. The organizers of the Seafood Expo North America recently denied him permission to exhibit at the show on the basis that vendors at the show are restricted to those who produce seafood.
He’s arguing that grocers need to be aware of his product because consumers who are concerned about environmental sustainability, and particularly seafood sustainability, will find TUNO to be a product that answers their concerns. “The Millennials and Gen-Xers are demanding change. They want to eat what they want to eat, and they want you to be creative, and they want you to be sustainable,” he said. “They know what they want to eat, and they know how they want it prepared. They want it convenient…. It’s a revolution that we’re seeing out there.”
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TUNO is a Loma Linda product, which comes from Atlantic Natural Foods. The brand was originally created in 1890 as the first to manufacture soy milk. “A lot of these products were created on the ideas of John Kellogg,” Hines said. The brand was adopted by vegetarian consumers who belonged to the Seventh-Day Adventists religious group, and members of that community are still a major component of the brand’s consumer base today, Hines said.
However, consumers need not be vegetarians to enjoy TUNO, he said. Hines eats his own product regularly, in sushi rolls and salads, but he also eats seafood a couple of times a week, he said. “I believe in balance,” he added.
While TUNO appeals to consumers who are currently shopping for seafood, its presence in the market is no threat to the seafood industry, Hines insists. “We’re under $5 million. We’re delivering value to the consumer who wants a vegetarian option. There’s no intent to challenge the seafood industry,” he said. “Your consumer is the one who makes the decision – it’s not us. We try to be socially responsible in delivering what they want.”
Loma Linda will be launching a new product in May at the National Restaurant Association’s annual trade show. While he declined to be too specific about exactly what that product is ahead of its formal launch, it’s a shelf-stable product line, some with ocean ingredients for a great source of Omega-3 fatty acids, designed to appeal to consumers who don’t eat seafood or meat. “You can take this product, and in 60 seconds in the microwave, you have a completely plant-based, non-GMO and gluten-free meal,” he said. “We try to make it taste good.”
Meat Alternatives Break into the Mainstream
By Lorrie Baumann
Products like the Impossible Burger, which uses soy protein to mimic meat, have turned plant-based foods from a niche alternative into an option that appeals to mainstream consumers, according to Jim Wisner, President of the Wisner Marketing Group, a consultant with more than 30 years of experience in the food and grocery industries who addressed attendees of the Private Label Manufacturers Association’s annual trade show in November, 2019.
He now tracks plant-based foods and the consumers who buy them. “This is only in the last six months that all this has happened,” he said, noting that consumers can now find plant-based meat alternatives among the offerings at fast-food restaurants around the country.
“We had the opportunity to get involved a few years ago, right before Beyond Meat got launched,” he said. “Our assessment at that time was that it was going to become either a very large niche or kind of entry-level mainstream. It, quite frankly, has exceeded all that. People have gotten excited about this.”
Much of today’s interest in the plant-based foods market is in meat alternatives rather than in other plant-based categories such as dairy alternatives, even though the dairy alternatives are still a substantially bigger category, Wisner said. Growing your own protein has become a theme for many consumers who are seeing their plant-based choices in the context of the dietary regimes and the lifestyle that they’ve adopted. “That’s kind of a shift, really,” Wisner said.
The market is currently growing by double digits, and is now at about $4.5 billion, for the total U.S. plant-based market, according to the Good Food Institute, which reported data obtained by SPINS. Dollar sales of plant-based foods grew 11 percent in the past year (ending April 2019) and 31 percent over the past two years. The market for plant-based meats has been projected to be worth about $3 billion by 2024, with some projections substantially larger than that, according to Wisner.
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A few companies are even pursuing strategies for creating “meat” out of air and water. “They can create protein powders that you can make meat analogs out of,” Wisner said. San Francisco Bay-area start-up Air Protein uses a proprietary probiotic process to make protein that can be used to make meatless burgers and more out of the basic elements found in air. This “meat” made with air-based protein is produced without the traditional land, water and weather requirements, according to the company. This marks the first time in history air-based meat has been created. “By transforming elements of the air we breathe into protein, this will revolutionize how we approach food production in the future,” the company said in a November statement to the press. The process to create this new form of protein uses elements found in the air and is combined with water and mineral nutrients. It uses renewable energy and a probiotic production process to convert the elements into a nutrient-rich protein with the same amino acid profile as an animal protein and packed with crucial B vitamins, which are often deficient in a vegan diet. “The statistics are clear. Our current resources are under extreme strain, as evidenced by the burning Amazon due to deforestation and steadily increasing droughts. We need to produce more food with a reduced dependency on land and water resources. Air-based meat addresses these resource issues and more,” said Air Protein Chief Executive Officer, Dr. Lisa Dyson. “The world is embracing plant-based meat, and we believe air-based meat is the next evolution of the sustainably-produced food movement that will serve as one of the solutions to feeding a growing population without putting a strain on natural resources.”
“Somebody’s now going to make food from electricity,” Wisner added. “The science is kind of intriguing. All of these might be very viable technologies going down the road. We don’t know which ones will hold.”
Many of these companies are courting retailers as the “market-takers” for this product category. Kroger was out very fast with its plant-based lines, Safeway has private-label meat alternatives, and Wegman’s has introduced its house brands, Don’t Have a Cow, Don’t Be Chicken and Don’t Be A Piggy, Wisner noted. Other markets also have their own lines. “We have retailers going to market, not after the market is established, but while it’s coming,” Wisner said.
However, while the market as a whole is moving towards clean-label, these products are highly processed, with long ingredient lists. “It has to be highly processed to work,” Wisner said. “You get into this construct that meets a lot of lifestyle kinds of trends that are going on, but at the same time, it walks away from some.”
Wisner noted that these products may or may not be better for consumers, although there are certainly some perceived environmental benefits. “At the end of the day, with one glaring difference,” he said. “They’re pretty much like ground beef – other than for sodium…. That’s a challenge going forward.”
