JUICE: TRADITIONAL to INNOVATIVE for Such an Essential Beverage Category, Juice Is Also Impressively Dynamic

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JUICE: TRADITIONAL TO INNOVATIVE For such an essential beverage category, juice is also impressively dynamic. That’s one of the things that accounts for the 3.4% menu growth over the past four years, according to Datassential—remarkably steady performance for such a mature beverage menu mainstay. On the Upswing Drink Your Veggies Try This Leverage the popularity of vegetables such • Mix juice and fruit purées with soda water LEMON to create a sparkling juice specialty 3.2% +17% as carrot, beet, cucumber, kale, and parsley to create distinctive juices and juice blends. • Add fruit juice to lemonade or iced tea to GINGER add value to these popular beverages 2.7% +9% • Promote seasonal juices using in-season BEET fruits such as blood orange, peach, 2.0% +9% strawberry, and pear CUCUMBER +33.1% +10.7% +8.4% • Freeze juice into ice cubes to prevent 2.0% +3% KALE BEET CUCUMBER dilution in juice beverages, or to create an evolving flavor addition WATERMELON % • Add juice, or even the pulp from juicing, 1.4% +60% ON U.S. to muffins and other baked goods MENUS PASSION FRUIT • Use ginger, chili pepper, basil, and mint 1.1% +51% +3.9% +1.8% to liven up specialty juice beverages CARROT PARSLEY n MENU PENETRATION n 4-YEAR GROWTH HERBS AND FLAVORINGS such as jalapeño, cilantro, fennel, aloe, FRUIT JUICE SPOTLIGHT: POMEGRANATE FRUIT JUICE SPOTLIGHT: PEACH 80% OF CONSUMERS are interested turmeric, lemon grass, and cayenne is on 18.2% of U.S. menus, following is on 35.4% of U.S. menus, with in Functional Juices. are on the cutting edge of juice usage. 4-year growth of 8.3%. a 4-year growth rate of 10.4%. Juice in All Its Glory aloe avocado blackberry acai beet blood orange mango melon apple cranberry cactus cane juice cayenne blueberry celery cherry peach pomegranate fresh squeezed grape cilantro dragon fruit/pitaya coconut water cold press sparkling juice grapefruit fennel golden beet jicama cucumber functional juices strawberry lemon lime jalapeño lemon grass ginger green juice kale mixed berry lychee parsley probiotic kiwi papaya passion fruit orange mint rhubarb tamarind pear raspberry spinach pineapple tart cherry turmeric yuzu tangerine watermelon tomato INCEPTION ADOPTION PROLIFERATION UBIQUITY • fine dining • mixology • trendy restaurants • chain restaurants • find it just about • earliest stage • specialty grocers • mainstream grocery anywhere Source: Datassential SNAP! Juice (2021).

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Rhubarb Rheum Rhabarbarum
Rhubarb Rheum rhabarbarum Rhubarb is an herbaceous, cool-weather perennial vegetable that grows from short, thick rhizomes. It produces large, triangular-shaped poisonous leaves, edible stalks and small flowers. The red-green stalks, which are similar to celery in texture, have a tart taste and are used in pies, preserves, and sauces. The leaves contain the toxic substance oxalic acid, a nephrotoxic which is damaging to the kidneys and may be fatal in large amounts but generally causes shortness of breath, burning sensations in the mouth and throat, coughing, wheezing, laryngitis, and edema. If the leaves have been ingested do not induce vomiting but call the Poison Control Hotline. Oxalic acid will migrate from the leaves to the stalks of plants that have been exposed to freezing conditions, therefore those stalks should not be consumed. Soil Requirements Rhubarb has a wide range of acceptable pH, from 5.0-6.8 which makes it well-suited for a Connecticut garden. Have a soil test done through the UConn Soil & Nutrient Analysis Lab and follow the recommendations a year before planting if possible. Amending the soil with aged manure or well-rotted compost will increase plant production. Location Selection & Planting Rhubarb should be planted in an area with full sun or light shade where it will be out of the way, at one end or side of the garden, as it will remain productive for 5 or more years. They should be planted in an area with good drainage or in raised beds. Rhubarb roots may be planted or divided in the early spring while they are still dormant.
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THE HANDBOOK Your South Beach Success Starts Here!
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Nutrition Facts and Requiring Mandatory Declaration of AGENCY: Food and Drug Administration, Supplement Facts Labels Added Sugars HHS
33742 Federal Register / Vol. 81, No. 103 / Friday, May 27, 2016 / Rules and Regulations DEPARTMENT OF HEALTH AND MD 20740, 240–402–5429, email: f. How Total Carbohydrates Appears on the HUMAN SERVICES [email protected]. Label g. Calculation of Calories From SUPPLEMENTARY INFORMATION: Food and Drug Administration Carbohydrate Table of Contents 2. Sugars 21 CFR Part 101 a. Definition Executive Summary b. Mandatory Declaration [Docket No. FDA–2012–N–1210] Purpose of the Regulatory Action c. Changing ‘‘Sugars’’ to ‘‘Total Sugars’’ Summary of the Major Provisions of the d. DRV RIN 0910–AF22 Regulatory Action in Question e. Seasonal Variation in Sugars Content Costs and Benefits 3. Added Sugars Food Labeling: Revision of the I. Background a. Declaration Nutrition and Supplement Facts Labels A. Legal Authority (i) Comments on the Rationale for B. Need To Update the Nutrition Facts and Requiring Mandatory Declaration of AGENCY: Food and Drug Administration, Supplement Facts Labels Added Sugars HHS. II. Comments to the Proposed Rule and the (ii) Evidence on Added Sugars and Risk of ACTION: Final rule. Supplemental Proposed Rule, Our Chronic Disease Responses, and a Description of the Final (iii) New Evidence Presented in the 2015 SUMMARY: The Food and Drug Rule DGAC Report Administration (FDA or we) is A. Introduction b. The 2015 DGAC Analysis of Dietary amending its labeling regulations for B. General Comments Patterns and Health Outcomes conventional foods and dietary 1. Comments Seeking an Education c. Authority for Labeling supplements to provide updated Campaign or Program (i) Statutory Authority nutrition information on the label to 2.
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Analytical Methods Accepted Manuscript This is an Accepted Manuscript, which has been through the Royal Society of Chemistry peer review process and has been accepted for publication. Accepted Manuscripts are published online shortly after acceptance, before technical editing, formatting and proof reading. Using this free service, authors can make their results available to the community, in citable form, before we publish the edited article. We will replace this Accepted Manuscript with the edited and formatted Advance Article as soon as it is available. You can find more information about Accepted Manuscripts in the Information for Authors. Please note that technical editing may introduce minor changes to the text and/or graphics, which may alter content. The journal’s standard Terms & Conditions and the Ethical guidelines still apply. In no event shall the Royal Society of Chemistry be held responsible for any errors or omissions in this Accepted Manuscript or any consequences arising from the use of any information it contains. www.rsc.org/methods Page 1 of 26 Analytical Methods 1 2 3 4 A practical method for the simultaneous quantitative determination of 5 6 twelve anthraquinone derivatives in rhubarb by a single-marker based on 7 8 9 ultra-performance liquid chromatography and chemometrics analysis 10 11 12 13 * * 14 Peng Tan, Yan-ling Zhao, Cong-En Zhang, Ming Niu, Jia-bo Wang , Xiao-he Xiao 15 16 17 18 19 China Military Institute of Chinese Medicine, 302 Military Hospital of Chinese 20 21 People's Liberation Army, Beijing 100039, P.R. China 22 Manuscript 23 24 25 26 Authors: 27 28 Peng Tan, E-mail: [email protected] Tel.: +86 10 66933325.
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Growing Rhubarb
RHUBARB BASICS: Different varieties vary in levels of sourness, and WE CAN HELP YOU…. fibrousness and colors and ranges from green to To identify plants red. There is NO correlation between flavor and Diagnose common insect and disease problems color. Find answers to your gardening questions Provide soil test kits You can see us at many local events: Growing Rhubarb is hardy in USDA Zone 4 but can also be Local Farmers Markets grown in Zone 3 if sheltered (near a house Chisago County Fair foundation for example). Generally only 1 adult Almelund Threshing Show Rhubarb plant is needed for a family. Only the stalks are Chisago Lakes Home and Garden Show In Chisago County edible by humans. The leaves are considered toxic. Spring Gardening Expo An all day gardening event held in March: Classes on a variety of horticultural topics Rhuhbarb can be grown from seed or by dividing a Info booth staffed by Master Gardeners large adult plant. Tended plants may live up to 15 Local businesses display and sell merchandise years. It is adaptable to many soil types as long as you mix it with a healthy amount of compost. Soil Bare root plant sale pH is not important to this vegetable plant. Each spring the Master Gardeners offer for sale several varieties of fruit and vegetable plants as bare root Rhubarb is considered a “heavy feeder” meaning stock. These varieties are University recommended for the plant will take in large amounts of nutrients our area and are often hard to find at local nurseries. from the soil to create the large leaves and stalks.
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OREGON STATE UNIVERSITY Extension Service SP 50-882, Revised June 2015 Preserving Rhubarb Rhubarb, which looks like a pink or red celery stalk, is botanically a vegetable, but is used like a fruit. It is most often found in pies and sauces, but can also be added to muffins, fruit crisp and made into jams and jellies. The stalks have an extremely tart flavor so require some sort of sweetener to make them palatable. Rhubarb also can be combined with sweet fruit such as strawberries to cut down on the sugar needed. There are basically two types of rhubarb; 1) hot house-grown, which has pink or light red stalks with yellow leaves, and 2) field-grown, which has dark red or green stalks with green leaves. The hot house varieties have a somewhat milder flavor and are less stringy. Rhubarb can be canned as a sauce, frozen or dried. When combined with strawberries, peaches or other fruit, it can make a great fruit leather. Rhubarb can also be made into fruit spreads, relish or chutney. To Can: (Hot pack only): Select young, tender, well-colored stalks from the spring or late fall crops. Trim off leaves. Wash stalks and cut into ½-1-inch pieces. In a large saucepan, add ½ cup sugar for each quart of rhubarb. Let stand until juice appears. Heat gently to boiling. Immediately pack mixture into hot jars, leaving ½-inch headspace. Remove air bubbles. Wipe jar rims and adjust lids. Process in a boiling water canner, 15 minutes for pints and quarts. After processing, take canner off heat.
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Wholemeal buckwheat pancakes with rhubarb, strawberries and whipped ricotta These light, fl uffy pancakes have an earthy fl avour, which is complemented by the sweet and tangy fruit and creamy ricotta. If the rhubarb and strawberries are not at their peak or if they are slightly tart, add a teaspoon or two of maple syrup or honey to sweeten when you serve. SERVES 4 Transfer to a small bowl, then cover with plastic PREP TIME 20 MINUTES fi lm and refrigerate until required. Reserve the COOKING TIME 30 MINUTES remaining syrup for serving. 4. Preheat the oven to 100°C (80°C fan-forced). 500 g strawberries, hulled, and halved if large Line a baking tray with baking paper. 300 g trimmed rhubarb stalks, cut into 4 cm lengths fi nely grated zest of 1 orange 5. For the pancakes, whisk the buttermilk and eggs juice of 2 oranges, including pulp in a large bowl until combined. Sift the fl ours, 1½ cups (300 g) fresh, fi rm low-fat ricotta baking powder and bicarbonate of soda over the buttermilk mixture, tipping the husks from the WHOLEMEAL BUCKWHEAT PANCAKES sieve into the bowl. Whisk until well combined. 2⁄3 cup (160 ml) buttermilk 2 large eggs 6. Heat a large non-stick frying pan over low– ½ cup (80 g) wholemeal plain fl our medium heat. Spray the pan lightly with oil then, ½ cup (75 g) buckwheat fl our working in batches, measure just less than ¼ cup 1 teaspoon baking powder (60 ml) of the batter into the pan for each pancake.
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Medlcinal PLANTS of JAMAICA. PARTS 1 &
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The Return of the Rhubarb by Carol Quish, Uconn Home & Garden Education Center
The Return of the Rhubarb By Carol Quish, UConn Home & Garden Education Center The appearance of the first leaves of my rhubarb plants unfolding are the best sign of spring for me. Those little shoots spark hopes of winter’s end and a new season’s start, bringing renewal of life to all living things as well as to my garden. Rhubarb’s return is exciting! Rhubarb is one of three hardy perennial vegetables commonly grown in Connecticut. The other two are horseradish and asparagus. These three were common mainstays in our grandparents’ gardens with rhubarb being the first fresh vegetable available before mass transportation made shipping food grown in warmer climates to us possible. It was often referred to as a ‘spring tonic’ after a long winter of canned, frozen and stored food from the root cellar. Pick as a stalk fresh from the garden and rhubarb smells tangy and sour, just like its taste. If you have never bitten into a freshly picked rhubarb stalk, imagine a cross between celery and sour-green apple that gets your cheeks twisting with its tartness. For this reason rhubarb is commonly cooked with sugar into many kinds of baked-goods. Stewed rhubarb is also a wonderful dish consisting of chopped stems simmered in water with a bit of sugar and is really great served with dollop of crème fraiche on top. Rhubarb is often combined with strawberries or other fruits in pies and jams. The strawberry offers sweetness and a more reliable red color to foods. Rhubarb can be added raw to smoothies and salsas.
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