Kadac In Health - Summer Edition 2015

SUMMER 2015 / 2016

Increase your energy

in health

by Dr Libby Weaver

Eat right for your genotype using genetic profiling

Eating in season

featuring refreshing Summer drinks Orange & passionfruit mocktail featured inside...

Summer edition

contributors

note from the CEO Hi there,

John Coote John is the Chief Executive Officer of Kadac.

With a background in retail, merchandise, marketing and distribution across Asia Pacific, John joined the Kadac team in April 2012. John has a passion for sports, truth in labelling, literature and The Red Hot Chilli Peppers.

Contact: jcoote@kadac.com.au

Roger Pitt Roger is a Director and shareholder of Kadac having joined the company in 1990.

Roger loves to travel far and wide to find new and interesting products that are good for you. His current interests include learning French and developing business opportunities in South America for the benefit of low income rural communities.

Contact: rpitt@kadac.com.au

Di Laws Di is the Chief Operating Officer for Kadac and joined the team in March 2013.

With a background in Retail Operations, Sales, Marketing and Management for small and large businesses across Asia Pacific, Di is passionate about the health of the retail industry, the customer experience, eating organically and eating up life.

Contact: dlaws@kadac.com.au

Anna Batsanis Anna is Kadac’s Educator and Editor of the Kadac In Health magazine and a qualified Nutritionist. With a background in retail, food coaching and education, Anna has a passion for yoga, cultural cooking and women’s health.

Contact: abatsanis@kadac.com.au

I trust you are well and gearing up for the Christmas and the New Year selling period.

I am very proud of this magazine and the articles, information and recipes that we produce for use by you in your stores. We have had some very positive feedback from you on the quality of this magazine. Thank you for being so honest with Kadac. We will continue to provide you with this level of professionalism in everything we do.

The Organic and Natural industry is constantly evolving and we know that our consumers are becoming more interested in not only what the ingredients are, but where they are sourced. The industry needs to be vigilant to ensure that truth in labelling is accurate and in line with regulators expectations.

I was dismayed to read a recent article in the Sydney Morning Herald, on a study conducted by the NSW Cancer Council. They analysed 762 fruit and vegetable snacks, soups and juices stocked in supermarkets and found only a third passed the nutrient profiling criteria that would enable them to make health claims under the Australia and New Zealand Food Standards Code.

Our customers make decisions on the products they purchase based on claims made by the manufacturers. We all have a responsibility to ensure these claims made are factual. As retailers and wholesalers, it is up to us to ask our suppliers for evidence in supporting these claims made on products. Kadac is committed to this and we encourage you to expect your suppliers to also meet these standards, in a collaborative effort to drive industry change.

It is imperative that our customers receive products with accurate and relevant labelling claims. Nonsensical claims, such as claiming gluten free status on sugar or salt is not relevant or useful, however, the level of sugar or fat content would be considered essential in choosing a snack product. Omissions are also unacceptable.

It was disappointing to read in ‘Kidspot’ about a child dying from drinking a coconut drink that had not declared cow’s milk content on the label – the parent thought he was making a good choice for his dairy intolerant child. This demonstrates that we have a way to go to truly achieve truth in labelling.

Lastly, I wanted to take this opportunity to wish you and your team a successful festive season and once again thank you for your continued support of Kadac.

Happy trading!

John Coote, CEO

from the editor Welcome to the Summer edition!

This season sparks motivation to get fit, healthy and back into shape. This is why we have included numerous health and fitness-inspired articles and products that really get you excited for Summer. From our featured product range to our tempting Summer-inspired recipes, we embrace the festive season, celebrate locally grown products and incorporate natural detox solutions.

In this edition, Nutritional Biochemist and best-selling author Dr Libby Weaver, gives us her suggestions on increasing our energy levels through our diet. Medical Nutritionist & Functional Medicine Practitioner Jo’anne Gowing, educates us how to eat right for our genotype. Plus, Naturopath and University Lecturer Julide Turker, takes a closer look at the history of community gardens in Australia and the benefits surrounding these community hubs.

in health Editor in Chief Alexandra Lawson - alawson@kadac.com.au

Kadac Chief Operating Officer and resident retailer Di Laws, looks at the latest trends from Anuga and how Kadac stays educated in all things organic, natural and health in ‘Talking Shop’ and we answer your questions around Wild Planet’s tuna and sardine lines, in our FAQ section.

Editor & Writer Anna Batsanis - abatsanis@kadac.com.au

Finally, we feature new product launches, check out what’s happening in the media and share a few of our Kadac team member’s favourite ‘must haves’ for the festive season.

Graphic Design Carla Walker - cwalker@kadac.com.au National Sales Manager - Health Niki Ford - nford@kadac.com.au Brand Manager Team Leader Natarscha Lunde - nlunde@kadac.com.au

In our Eating in Season section we included a range of delicious summer-inspired recipes from four foodies.

Happy reading!

Our magazine is proudly printed on 100% recycled paper & wrapped in biodegradable wrap

Anna Batsanis, Editor Articles published in Kadac In Health do not always represent the opinions of the editors, Kadac staff or the publisher. All material is owned by Kadac Pty Ltd and reproduction of any material without permission from Kadac is prohibited. Should you require content from this magazine, for use in store or online, please contact Kadac. This magazine is intended as a reference model, not as medical advice.

contents

ALFOUR

D ST.

FRANCE

4 news We take a look at the biggest stories in the health and retail industry globally. Plus, give you the inside scoop on the new and exciting products to hit the Kadac warehouse.

8 feature Nutritional Biochemist and best-selling author Dr Libby Weaver, gives us her suggestions on increasing our energy levels through our diet. Naturopath and University Lecturer Julide Turker, takes a closer look at the history of community gardens in Australia and the benefits surrounding these community hubs.

12 health & lifestyle Kadac Customer Service Representative and Nutritionist Tara Marsden, shares how we are able to lighten the load and detox for summer. Personal Trainers Kiah Fry and Jacqui Furnell, share the latest fitness trends. Plus, Kadac Business Development Representative Alex Trimmer shares his experience from the 3-day innovation and strategy workshop at the Mondelez Food Innovation Centre.

Organic Sauces

St Dalfour has created organic & gluten free sauces which are better for you

Sauces that tick every box Certified organic Gluten free Preservative free 99% fat & cholesterol free Low GI & no cane sugar Naturally delicious

20 recipes Four passionate chefs and foodies share 14 delicious summer-inspired recipes.

26 on trend We feature the latest trends in the industry and talk to Medical Nutritionist and Functional Medicine Practitioner Jo’anne Gowing, who introduces us to the world of ‘Nutrigenetics’ and how eating right for our genotype is important in preventing illnesses.

32 talking shop Kadac Chief Operating Officer and resident retailer Di Laws, looks at the latest trends from Anuga and how Kadac stays educated in all things organic, natural and health. We answer your questions around Wild Planet’s tuna and sardine lines, in our FAQ section.

stdalfour.com 1300 762 025 orders@kadac.com.au Summer 2015/2016 3

industry news

Millennials...

purchasing behaviours and trends Co-founder and Chief Marketing Officer for branding agency BrandHive, Jeff Hilton, believes millennials make up more than 100 million consumers, controlling $500 billion in spending within the food industry.

Millennials are independent thinkers born in the early 1980s to 2000s, who are driven to connect and share their experiences with others through social media. Research suggests this demographic are time poor and lead fastpaced lifestyles. Therefore, it is important for retailers to highlight brands or products in a way which engages this consumer, through methods of communication they use frequently, such as social media and technology.

Technology Millennials are happy to share their experiences with family, friends and other peers through apps, blogs, forums and other methods of communication. By following groups, blogs and websites aligned with their beliefs, they feel inspired and informed. In order to engage with this demographic, it is important to create an online community, where this customer is able to share their experiences and engage with others.

According to a survey produced by The Hartman Group and MSL Group, technology is used to help millennials make an informed decision prior to purchasing food products. 70% of millennials use their smartphones while shopping, to check their shopping list, search for coupons and find recipes. 22% shop at speciality or health stores and 11% look at product reviews prior to purchasing.

Marketing health claims Millennials are rather optimistic for their future, live in the present moment and engage in activities that promote overall health and fitness. High protein, paleo, certified organic, gluten free, wheat free and soy free appeal to this consumer.

Establishing an emotional connection Robert Madelin, Director General for the Commission’s DG Connect asserts, “The issue of food waste is becoming more popular among the younger generation.” Millennials are interested in brands that align with their values and beliefs. Sustainability, certified organic, fair-trade, food wastage and locally-sourced ingredients are on the top of their list.

New innovation Food manufacturers and retailers need to think outside the box. A Mintel report identifies 43% of millennials are interested in fruit-flavoured coffee, such as; blueberry, raspberry or orange, despite the fact coffee and real fruit clash. They are also interested in ethnic food and tend not to stick to traditional recipes, compared to other generations. This means there are opportunities for flavour variations of classic lines, with innovative packaging.

According to statistics, millennials will drive retail sales and be the predominant customer within the food industry.

In order to meet future demands, retailers need to stay connected to this consumer’s behaviours and trends.

Consumers turn

to beetroot

According to AUSVEG Project Harvest consumer research, health-conscious Australians are viewing beetroot as a kitchen staple. Consumers are experimenting with new ingredients and recipes and are becoming more informed on the many health benefits and nutritional value of beetroot by respected physicians like Dr Joseph Mercola, Dr Oz and health practitioners.

Beetroot is linked to lowered blood pressure and cholesterol and assists in preventing degenerative disease. As a result, it is predicted sales of beetroot in the UK increase to over 1 million pounds per week. AUSVEG Deputy CEO Andrew White, believes Australia is seeing a similar trend with approximately 30% of consumers eager to purchase products containing beetroot.

White asserts, “Beetroot is becoming the vegetable of choice for global product innovation”. Within the last three months, 508 products containing beetroot have been released globally, including; juices, dips and beetroot ketchup.

The many benefits of beetroot stem from its high nutritional content. Beetroot contains a rich source of folate, manganese, thiamine, riboflavin, vitamin B6, magnesium, potassium, zinc and selenium. Medical Physician and Surgeon Dr Joseph Mercola, suggests “beetroots are valued for their support in detoxification and help to purify our blood and liver”.

Add beetroot to raw salads, consume as a juice and mix it with your favourite summer fruits for a refreshing nutrient hit.

4 Kadac In Health

industry news

Where is all

our food going?

Food enthusiasts are now more than ever questioning where a product is sourced and packed. In addition to this, their attention is now also focused on what steps a retailer is taking to reduce food wastage. Jen Rustemeyer, producer of the food waste documentary, ‘Just Eat It’ says, “The time is right to talk about food wastage. There is awareness of the pressures food growing puts on our limited land and water resources”. Social commentator John Oliver advocates, “We’re wasting all the labour and natural resources that went into making it, especially while farmers are using high volumes of water for our food that ends up being used as a garnish for landfall”.

Food wastage is a significant issue in Australia, according to not-for-profit organisation ‘Do Something! FoodWise’. Australians discard up to 20% of the food they purchase each year, with the average Australian household throwing away $1,036.

Retailers are becoming increasingly more proactive in trying to shift consumer perception. Some are now promoting “imperfect” fruit and vegetables - twisted carrots, bulbous potatoes and irregular apples. The third largest supermarket in France, ‘Intermarche’, increased store traffic by 24% and sold an average of 1.2 tons of imperfect produce per store in the first 2 days of their ‘Inglorious fruits & vegetables’ campaign.

Retailers are able to play a pivotal role in educating consumers on the effects of food wastage. Possible steps are able to assist reduction, include; selling post-peak produce at discount, donating to local food bars or food rescue programs, composting, recycling packaging, freezing brown bananas for smoothies or using imperfectly-shaped produce for juicing. This may be a great selling point to communicate to your customers, a misshaped apple tastes just as good as a regular shaped apple.

The shift in perception towards fat consumption Medical recommendations have long encouraged carbohydrate consumption and suggested limiting the intake of saturated fats and cholesterol. Australians typically consume more saturated fat than the recommended 10% of total energy intake. The Heart Foundation recommends reducing saturated fat intake to decrease LDL-cholesterol and reduce the risk of cardiovascular disease. Consumers are shifting their perception of fat consumption and are opting for naturally unprocessed fats, rich in saturated and monounsaturated fats, such as; organic dairy, grass-fed meats, natural oils and nuts.

According to the Credit Suisse Research Institute report, ‘Fat: The New Health Paradigm’, fat consumption per capita is expected to increase by 23% over the next 15 years, protein by 12% and carbohydrates are set to decline by 2%. Total demand for fat is expected to grow by 43%, with omega-3 to increase from 0.50% to 0.55% (excluding supplements).

Consumer attitudes towards fat is shifting and we are no longer excluding fat from our diets. We are purchasing food that is naturally un-processed and rich in saturated and monounsaturated fats, often in place of a previously carbohydrate-rich meals. Consumers are at a turning point and are consciously consuming more wholefoods – including fats.

Summer 2015/2016 5

new products

Lotus Yacon Syrup Lotus Organic Yacon Syrup from Peru, is a rich treacle-like sweetener extracted from the Yacon plant.

The syrup is found in the tuberous roots of the yacon plant and is a preferred natural sweetener, as it contains approximately 50% fructooligosaccharides (FOS) and is a low-calorie alternative to sugar assisting in weight loss.

NatureFirst

NatureFirst believes great tasting food should be served with nutritional value, without the guilt.

NatureFirst have extended their range to include: NatureFirst Organic Tri-Colour Quinoa, NatureFirst Pink Himalayan Coarse and Fine Salt and NatureFirst Molasses.

All new NatureFirst products are gluten free, dairy free, vegan, nut free, non GMO, soy free and wheat free.

Lotus has also extended their range to include: • Lotus Organic Tri-Colour Quinoa • Lotus Pink Himalayan Coarse Salt • Lotus Pink Himalayan Fine Salt All new Lotus products listed are gluten free, dairy free, vegan, nut free, soy free, wheat free, no added sugar and are non GMO.

Well & Good baking has never been so easy Well & Good have created premium quality baking mixes free of all common allergens, such as; wheat, gluten, dairy, nuts, egg and soy.

All Well & Good mixes are versatile, easy to bake and are suitable for the whole family.

Well & Good introduced 8 new and delicious desserts, full of the flavours we know and love.

Well & Good’s new baking range includes: • Well & Good Lemon Coconut Slice with Goji Berry Icing • Well & Good Chocolate Pomegranate Slice with Coconut Drizzle

Real Good Food superfoods that pack a punch Real Good Food Superfood Blends are designed to provide an antioxidant and nutrient boost, to your daily diet. Real Good Food Superfood Blends comprise of 5 variants, each packed in resealable canisters. They are certified organic, non GMO and include gluten free options.

The 5 Real Good Food Superfood Blends include:

• Well & Good Chocolate Mousse Cake with Cacao • Well & Good Red Pancake Mix with Pomegranate & Raspberry • Well & Good Green Pancake Mix with Kale & Spinach • Well & Good Gooey Chocolate Pudding in a mug • Well & Good Salted Caramel Pudding in a mug • Well & Good Spiced Banana Cake in a mug

• Real Good Food Superblend Breakfast Organic 225g (Gluten Free) • Real Good Food Superblend Daily Organic 100g (Gluten Free) • Real Good Food Superblend Energy Organic 100g • Real Good Food Superblend Immune Organic 100g (Gluten Free) • Real Good Food Superblend Recovery Organic 225g Also, new exotic superfoods from Peru include: Organic camu camu, organic lucuma powder, organic mesquite powder and sacha inchi powder. Add these delicious superfoods to your yoghurt, smoothie, juice or in baking.

Martin & Pleasance

based on traditional chinese medicine Formulated with high potency herbal

medicines, Ki Hayfever Control Formula aims to provide natural relief of hayfever symptoms, regulate immunity, improve energy and quality of life. Now available in 30 or 60 tablets.

Vital 55+ is designed for the needs of people aged 55 and over, to help embrace healthy aging. Developed by Naturopaths, with high antioxidants, fruits, vegetables, vitamins, minerals, herbs, probiotics, fibre and organic sprouts, Vital 55+ targets the key areas of concern, such as; memory, vision and circulation.

This great tasting powder to liquid formula delivers a total supplement boost in just two teaspoons daily.

6 Kadac In Health

Thomas Chipman a healthy snack on the go Leave guilt behind with Thomas Chipman Corn Chips with Kale & Spirulina. A healthier alternative to conventional corn chips, as they are cooked in non-hydrogenated, expeller-pressed and cholesterol free oil and contains the health benefits of kale and spirulina. Thomas Chipman Corn Chips with Kale & Spirulina are certified organic, gluten free and non GMO. Perfect for a snack on the go.

Prunelax restore natural bowel regularity Prunelax is a natural and effective solution to assist in the relief of constipation. It is made from 100% natural senna extract to provide relief in one dose. It offers overnight relief with an 8 to 12 hour total effect. It comes in a convenient pack of 20 easy to swallow tablets.

O R G A N I C

SUPERFOOD BLENDS At Real Good Food, ingredients are sourced from around the globe and are minimally processed in order to preserve their original flavour, nutrition and valuable oils.

The new Real Good Food Superfood Blend range is designed to allow you to add nutrients and vitamins to your daily diet in a healthy way. The range includes 5 variants, each packed in resealable canisters. There are organic and gluten free choices available to add to your smoothie, juice or water.

Cer tified organic

Dairy free

Gluten free choices

Vegan

Non GMO

Nut free choices

mail@realgoodfood.com.au | 1300 762 025 | realgoodfood.com.au Winter 2015 7

editorial feature

By Dr Libby Weaver Nutritional Biochemist, Author & Speaker

Increase your energy How often do you hear people say “I’m tired” and hence their reliance on caffeine in the morning or a chocolate bar around 2pm? In my experience, people tend to have one common goal in mind and that is to find ways to increase their overall energy throughout the day. How do we prevent the afternoon slump and drive energy production?

Here are ways in which you are able to naturally increase your energy levels.

Increase B Vitamins Food is essential to provide our bodies with vital nutrients and minerals to drive the thousands of biochemical reactions that supply us with energy. All food ingested is converted to energy in the form of Adenosine Triphosphate (ATP).

There are many nutrients involved in the body’s ability to produce ATP. The most important group of nutrients for the conversion of food into ATP is a group of B vitamins. Thiamine (B1), riboflavin (B2) and niacin (B3) are the essential three B vitamins in the conversion of food to energy. If there are insufficient B vitamins ingested, energy conversion is reduced resulting in fatigue and lethargy.

Tip: The best place to get B vitamins is through our food. When vitamins are obtained through our diet, they are easily absorbed and assimilated, while the added benefits of consuming co-nutrients, assisting in the uptake and absorption.

Thiamine-rich foods: Fish, pork, macadamia nuts, sunflower seeds, green peas, yeast extract and edamame.

Riboflavin-rich foods: Almonds, beef, lamb, eggs, mackerel, leafy green vegetables and frozen peas.

Niacin-rich foods: Chicken breast, fish, pork, quinoa, beef, offal, mushrooms and sunflower seeds.

Increase iron Do you feel exhausted throughout the day? Did you know it is estimated that up to 20% of women and 3% of men are iron deficient in New Zealand, while approximately 760,000 people aged 18 years and over are at risk of anaemia in Australia. Without healthy red blood cells, your body cannot produce or carry 8 Kadac In Health

enough oxygen to your cells. The consequence of insufficient oxygen throughout the body is exhaustion or iron deficiency anaemia.

Iron deficiency anaemia occurs frequently among women of childbearing age. This may be a result of inadequate iron-rich foods, poor absorption of iron within the body or a loss of iron due to menstruation. If this rings true, it is suggested you see your local GP to check your iron levels.

Iron-rich foods: Dark green leafy vegetables, offal, chickpeas, seafood and beef.

Support the immune System Fighting infections is a sure fire way to zap energy – especially chronic low-grade infections. The immune system expends energy when it gears up to fight a virus or an infection. Coupled with this increase in energy expenditure, when you’re not feeling well the tendency is to eat anything quick and easy, often with little or no nourishment - bread, pasta or fried foods. During this time the immune system is in dire need of support in the form of nutrients when fighting any infection. Consume nutritious foods high in Zinc and vitamin C to help boost the immune system and reduce the symptoms of the cold and flu. You may also like to try a high dose vitamin C or Zinc supplement for additional support.

Zinc-rich foods: Oysters, wheat germ, beef, veal liver, spinach and pumpkin seeds.

Vitamin C-rich foods: Yellow bell pepper, guava, kale, kiwi fruit and broccoli.

Support digestion - You are what you eat, absorb and assimilate There are a number of factors that can affect the ability to digest and absorb the nutrients from your food including: stress, caffeine and medications, such as antibiotics. The type of foods consumed and the way in which you consume them are critical to your ability to absorb and utilise nutrients needed to form ATP. The key to sustained energy from food is in the energy release. When you eat foods that contain fibre, such as: fresh vegetables and lentils, you help to slow the release of glucose into the bloodstream – the result being your energy release is sustained. Fresh wholefoods naturally contain more fibre, vitamins and minerals and thus provide the essential nutrients to ensure a healthy digestive system and a slower release of energy.

editorial feature For example, a piece of white bread when it’s cooked in a toaster burns quickly – it does essentially the same in your body. You want slow burning fuel – fat and protein are two slow burning fuels.

Tip: Increase complex carbohydrates, such as; quinoa, wholegrains, peas, beans and lentils to encourage slow burning.

Build muscle Muscle building or resistance exercise is incredibly important especially for women as they age. We lose muscle mass from 30 onwards unless we actively maintain or build it. By building muscle, using regular resistance training with your own body weight (yoga and pilates) or weights, such as: dumb bells, barbells and kettle bells, you’re actively supporting your posture, bone health and your ability to feel energised.

Recent studies suggest resistance training raises levels of human growth hormone production and testosterone in both men and women. The more muscle we have the more energy is produced, higher metabolic rate and the ability to assist with body fat management.

Open loops/tabs Consider this as an analogy, we all know our computer or smart phone slows down and burns more battery the more programs we have open. For example, 23 open tabs of web pages, spreadsheets, documents and presentations, photo editing app, movie playing, music, software updates… our mind can feel very much the same. The more things we have open and unresolved, the bigger the drain on your mind power and energy, from all of these open loops.

How many times a day, a week, a month or a year do tasks or situations open up, yet they are never resolved, finalised, or closed? How many emails do you read that you don’t immediately reply to and they hang in your mind and add to your task load of what’s not yet done? It’s as if you walk around each day with so many tabs open, that you never feel like you’ve got it all handled.

Take action and close your ‘tabs’. Begin by scheduling these reoccurring thoughts into your calendar or journal, find ways of resolving the matter one by one. If this means scheduling time to go through it, then do so. Get friends or family to assist you or the support of a professional if matters do not resolve themselves.

We can all feel the pressures at various stages of our lives. Whether it’s a day we don’t eat the right foods or we are too busy to sit down and enjoy our meals. It is important to ensure we are consuming the correct foods where possible, that will enable us to fuel our energy stores and provide us with the essential nutrients and minerals vital for energy production.

EWT N PRODUC

NO HIGHS. NO LOWS. THINK VIVID.

RANGE

MATCHA THE WORLD’S MOST POWERFUL GREEN TEA IS NOW AVAILABLE IN A CONVENIENT, READY-TO-DRINK TETRA PACK! VIVID MATCHA ICED TEA IS A REFRESHING, NATURAL PICK ME UP TO INCREASE METABOLISM, PROVIDE A BOOST OF ANTIOXIDANTS AND PROLONG A RELAXED STATE OF ALERTNESS

• NO ARTIFICIAL FLAVOURINGS, PRESERVATIVES OR SWEETENERS • CONTAINS REAL FRUIT JUICES • NOT FROM CONCENTRATE • NO REFINED SUGARS • SHELF STABLE

• BEST SERVED CHILLED

VIVIDDRINKS.COM ORDERS@KADAC.COM.AU • 1300 762 025 • KADAC.COM.AU Summer 2015/2016 9

CERTIFIED ORGANIC CHOICES GLUTEN FREE

CHIA RANGE

NON GMO DAIRY FREE VEGAN SOURCE OF PROTEIN SOURCE OF FIBRE

Coconut Chia Panna Cotta Serves 4 Ingredients: • 2 cups organic coconut cream • 1/4 cup Lotus Organic Black Chia Seeds • 1 tsp vanilla bean paste • 2 tbsp maple syrup • 2 cups frozen berries • Seasonal fruits

Method: In a small pan combine the coconut cream, chia, vanilla and maple syrup.

Stir with a spoon or whisk over medium heat and bring to a simmer. Take off the heat and leave to cool slightly.

Divide half the mixture between 4 small glasses then sprinkle over half the berries. Pour over the rest of the mixture and sprinkle over the remaining berries and seasonal fruits.

Refrigerate until set.

Lotus Chia is high in vitamins, minerals and is the richest plant-based source of omega-3, dietary fibre and antioxidants. Chia also possesses a unique property that turns water or liquid into a gel.

Use in smoothies, puddings, a stir-fry or salads.

Lotus is “simply what it says it is”

1300 762 025 10 Kadac In Health

prodinfo@lotuspantry.com.au

www.lotuspantry.com.au

editorial feature

By Julide Turker University Lecturer & Naturopath

Support community gardens The human body is subject to over 3,000 chemicals on a daily basis. Pesticides, herbicides, synthetic sprays, chlorine in our drinking water, fluoride in our toothpaste, synthetic materials in our clothing, processed foods and chronic use of medication, which all pose a risk to our environment and our health. However, we have another challenge, we do not eat in season. It’s not by chance vegetables and fruits grow in particular seasons. Have you wondered why onion and garlic grow in winter (naturally) and the need for these naturally potent antibiotic and antibacterial foods are commonly used to ward off colds and flus during the cold winter, while berries are grown in the summer? Berries are powerful antioxidants, which help to repair our cells and act against free radical damage.

As naturopaths, we became accustomed to prescribing vitamin and mineral supplements in an effort to counteract toxins in our environment and mineral depletion in our soil. This mineral depletion reduces nutrient-content in our food.

For this reason, prescribing supplements may be easier, however, nature seems to have the answer. We must apply our ‘treating the cause and not band-aiding the symptoms’ approach to all aspects of our life. Treating the cause is to take a step back and see where we are dishonoring our environment and do our level best to change the circumstances around us. This is where community gardens come into play.

Gardening on public land or community gardens date back to the early 19th century, when the British Government allocated plots of land to the under-privileged to grow vegetables and flowers. From the victory gardens during World War 1 and World War 2 to large green projects or small curbside gardens, community gardens have taken many forms, depending on what was grown. Some gardens needed very little space and care to flourish, while others need the expertise of multiple gardeners.

In Australia, the turn of the 20th century saw an emergence of community gardens as a response to war and food shortages. The recent wave of community gardening began in Melbourne’s Eastern suburbs of Nunawading in 1977. Followed by a community garden in 1985 at Callan Park in Rozelle, New South Wales. Since the beginning, community gardens became increasingly popular and today many councils have supportive community garden policies available. In multiple suburbs around Australia, long waiting lists are in place, highlighting the strong demand to be involved, especially in schools. Today, community gardening is an innovative way to grow food and improve health. They aim to bring individuals together from all walks of life, backgrounds and age groups, to foster a lively and connected community. Whilst gardening is the focus, they are generally community hubs for a range of activities, such as; learning and education, playgroups, arts and creative activities, preparing and sharing food and other such community events and celebrations.

Turning an unused plot of land into productive social hubs are just one of the benefits of community gardens. Neighborhood groups with a shared passion for growing produce and sustainability, work together to learn and share knowledge on growing fresh, seasonal produce, reduce family food budgets and provide

opportunities for exercise, relaxation, recreation and learning. Community gardens help individuals develop skills in healthy soil creation, planting, mulching, waste and water minimisation and composting. The approach to most community gardens throughout Australia are to utilise organic gardening techniques or bio-dynamic practices.

It is our responsibility to do our best to see how we are able to make a difference to our environment and health. Sometimes our best may mean going to the plant nursery and purchasing a mint and parsley pot plant and planting it in your backyard, reading a gardening book or watching free permaculture videos via YouTube and adapting those techniques to your own garden. It may be contacting your local council to put in a request for a local garden or visiting community gardens such as Melbourne-based, Veg Out or CERES Community Environment Park, Yandina Community Garden on the Sunshine Coast or Blue Mountain Organic Community Gardens in Katoomba, New South Wales. Getting involved with a local community, ask them how they maintain their garden and apply that knowledge to your own suburb. If you are not able to do any of this, at least do your best to buy produce from local grocers or products made in Australia.

Remember, we are all a part of the problem, however, we are also part of the solution.

Useful Resources

• Australian City Farms and Community Gardens Network - community gardening fact sheets and a directory to find a garden near you.

• 3000 acres - vacant land across Melbourne, if you would like to start a community garden.

• City of Yarra Community Gardens - comprehensive list of the Urban Agriculture Guidelines.

• Darebin Food Harvest Network - community members and the Darebin City Council to collaborate strategically and to share experiences and ideas on different initiatives and projects.

• Daylesford Community Food Gardeners - a thriving garden run collaboratively by community members.

• Inquiry into Environmental Design and Public Health in Victoria report prepared by the Parliament of Victoria on the contribution of environmental design to public health.

• Getting Started in Community Gardening – a guide to the planning, design and implementation of community garden projects.

• Growing Community: Starting and Nurturing Community Gardens – resource booklet

Summer 2015/2016 11

health & lifestyle

By Tara Marsden Kadac Customer Service Representative & Nutritionist

Lighten the load With summer upon us and the festive season right around the corner, it’s easy to opt for a ‘quick fix’ detox solution in order to lose weight, improve overall health and wellbeing or eliminate aggravating symptoms. Quick fix solutions are often short lived, causing a relapse to old habits. However, by introducing simple steps to better your health that are easy to maintain, you are more likely to get lasting results.

A detox aims to rid the body of toxic or unhealthy substances. Toxins come in many forms such as; genetically modified food, artificial colours, flavours or additives, overuse of medication or alcohol, pesticides or herbicides, tobacco smoke or household cleaning agents such as bleach or chlorine. These substances can cause inflammation in the body, alongside a pro-inflammatory diet, which includes high amounts of processed foods, trans fats, refined carbohydrates and sugars. This can lead to decreased immune function, food sensitivities and inflammatory condition such as; eczema, diabetes, arthritis and cardiovascular disease. By eliminating toxins via our liver, kidneys, bowels, lungs, skin, lymph and blood, the body is able to function optimally. While undertaking a detox, you may feel sluggish, lethargic, nauseous, irritable, experience sleep disturbances or a change in appetite, this is very common in the first few days, but symptoms do improve.

Here are simple suggestions to assist the body in eliminating toxic waste and substances.

Increase water consumption to aid elimination channels Water assists the body to flush out toxins and transport nutrients to vital organs involved in elimination. Increasing your water intake to 33ml per kilo of body weight, will assist the kidneys to remove waste products from the blood, lubricate and soften stool to encourage evacuation and enable the liver to eliminate bi-products.

If you struggle to drink plain water, dress it up with lemon and mint, berries or cucumber to make it taste more appetising.

12 Kadac In Health

Support liver function Eliminate alcohol consumption during a detox and assist the body with liver herbs, to reduce toxic load.

Why not try: I. Milk thistle, dandelion root, gentian root and burdock tea to stimulate liver function II. Proteolytic enzymes and Omega-3 fatty acids to reduce liver inflammation III. Increase vitamin B to replace lost vitamins from regular consumption of alcohol Probiotics A high strength probiotic with multiple strains; in either a capsule or powder, can be added to foods or cold drinks. This will help to support your digestive system to re-inoculate and restore your gastrointestinal tract (GIT) with beneficial bacteria and help fight foreign bacteria, yeasts, and parasites. Probiotics can help to improve allergies (especially those containing Lactobacillus rhamnosus) by decreasing allergic symptoms - itchy rashes and hives, watery eyes, congestion, producing more mucus and sneezing.

Alkaline foods Include chlorophyll, chlorella, spirulina and increase a variety of green leafy vegetables, to alkalise the body and assist phase I & II detoxification pathways in the liver.

Squeeze half a lemon in a glass of warm water, 30 minutes prior to meals. This will help to aid digestion and increase hydrochloric acid production.

Good quality sleep Create a bedtime ritual by going to bed at the same time each night, ensure your

health & lifestyle bedroom is cool and dark, refrain from eating large meals 1 hour prior to bedtime and avoid using computers, tablets or phones, as the light from the screen reduce melatonin (hormone) production, which is necessary for quality sleep.

Take time out for yourself A great way to reduce stress levels is to indulge in a lymphatic massage, which increases circulation and encourages the excretion of toxins via the skin and lymphatic system. Try using lavender, jasmine or bergamot essential oils in a bath or diffuser to relax and calm the mind and body.

Increase tryptophan-rich foods such as; milk, bananas, turkey, almonds, oats, dates and seeds to assist in the production of serotonin and melatonin.

Include teas Not only do herbal teas add to our recommended water intake, but they can also cleanse and detox. Try green tea or matcha (whole tea leaf grounded into a powder), liquorice root, dandelion, rosemary and fennel tea to support the liver and gastrointestinal tract.

Make smoothies and juices With the increasing popularity of slow press juicers and blenders, fruit and vegetables have never been so appealing. Why not try a delicious juice or smoothie for breakfast, with a shot of green powder blend, acai berry powder, matcha or baobab. By juicing or blending these ingredients, this process takes the pressure off our digestive system, so the body doesn’t need to work as hard to break it down.

Detox your skin The skin is our largest organ and being mindful of what we put on it is vital. Creams and other beauty products are absorbed by our skin into the bloodstream, and therefore, opting for more natural skin and body products is best. Kaolin, illite and montmorilinite clays can be used as a detoxifying mask for the face and body as it absorbs impurities (by drawing toxins to it) and clarifies the skin. Different clays are used depending on the skin type; green, pink, yellow, white. Green is the most absorbing best on oily skin, pink is for sensitive skins and most gentle, yellow is suitable for dry inflamed skin and white clay is generally well suited for all skin types.

Undertaking a detox twice a year helps to cleanse the body and remove toxins, resulting in increased energy, improved digestion and bowel movements, adequate sleeping patterns, reduced stress and glowing skin.

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health & lifestyle

By Kiah Fry Personal Trainer & Jacqui Furnell Personal Trainer

Back to basics From Yoga to Pilates, Soul Cycle, High Intensity Interval Training, Barre and Cross-Fit, the exercise options available to us are endless. However, despite many new emerging exercise trends, the top fitness trend for 2015 was not anything new. Based on the responses of approximately 3,400 health and fitness professionals, bodyweight training was named the number one fitness trend worldwide for 2015.

Bodyweight training is a highly effective and versatile technique, involving strength training exercises, which do not require free weights. Rather, the individual uses his or her own body weight, as the sole form of resistance for the workout.

Bodyweight training exercises can be performed anywhere and at any time, all you need is a yoga mat or towel. Exercises may include, sit-ups, crunches, lunges, pull-ups or push-ups, which can easily be modified for beginners right through to advanced fitness levels. Depending on your fitness goals, adding repetitions, performing exercises fast or slow or adding a ballistic movement (clapping at the top of each push-up) are just some of the ways to make a simple workout more challenging. This form of resistance training can assist to tone, sculpt and strengthen various muscle groups, increase core strength and improve flexibility and mobility. Bodyweight training is suitable for all ages, especially the elderly.

The fitness trend that came in second worldwide is high-intensity interval training (HIIT). HIIT is an enhanced form of interval training, combining alternating short periods of intense anaerobic exercises, followed by a quick rest period for recovery and to slow down the heart rate. HIIT is a form of cardiovascular exercise, which may assist to improve athletic capacity and burn stored fat and calories in a short time frame and even up to 12 hours after the session as the body’s repair cycle is kicked into hyper drive. Combining both bodyweight training exercises and HIIT workouts into one session or alternating days for each workout type, assists in achieving overall health.

Fitness trend reports suggest, personal trainers are in demand due to the fast growth of the health and fitness industry, however, finding the right personal trainer can be a challenge. The personal training industry is competitive and customers seek highly experienced, educated and certified fitness professionals.

Customers demand more than just a personal trainer who is experienced in the gym, but a trainer who provides a more holistic approach, not entirely focusing on physical performance, but integrating nutritional advice, mindfulness and applying the correct techniques to achieve results.

Health and fitness enthusiasts are ready to get back to basics with their training.

Incorporating practical, simple techniques to increase heart rate, muscle tone and core strength, along with breath work, nutrition, deep stretches and setting positive intentions for the day, is the “holistic” approach we believe works. To be guided through this style of practice by an experienced, educated and certified personal trainer is a great way to achieve your desired results and goals.

About J+K Fitness 1. The J+K Fitness philosophy is based upon utilising our surrounding coastal environment as our ‘gym’ to sweat it out. Each J+K workout is held in the clean, fresh ocean air by the sea. We provide women’s only, circuit based training that embraces sand hills, breathtaking running trails and of course the ocean. Stand up paddle boarding, swimming, beach sprinting, boxing, surf paddling as well as the traditional core and bodyweight strength exercises are often all included in the one jam-packed session. We cater for women who want to feel amazing, energised, embrace the outdoors and get beach-fit.

2. We always have 2 highly experienced trainers at each J+K session to focus on all fitness levels and abilities.

3. Our clients visit us from Melbourne and the Mornington Peninsula. This area is a popular tourist destination and we often have clients who are visiting the area on ‘girls’ weekends or on holiday.

4. J+K sessions run every Saturday morning at a variety of beautiful locations – always with a beach view of course!

5. For all J+K Workout details, please contact and follow us on Instagram: _jkfitness_

Summer 2015/2016 15

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health & lifestyle

Mondelez

By Alex Trimmer Business Development

Innovation Centre In mid-November, a selection of Kadac staff were lucky enough to be invited to the Mondelez Food Innovation Centre (FIC) for a three day workshop on innovation and strategy. The FIC is a jointly funded learning and presentation centre by Mondelez and the Victorian State Government. This is especially important in the food production industry, while the Australian economy transitions from the mining boom to the dining boom. With Asia at our doorstep and the growing demand for high quality Australian food products, the State Government has recognised the importance of supporting what could be Australia’s next economic boom.

We learnt how to build an innovation culture within your business and the different areas where innovation plays a pivotal role in operations. Most people believe businesses benefit from innovation when dealing with products. This may be so in the short term, however, the truly successful companies of today actually spend most of their strategic decision making in a number of other areas, such as; profit modelling, customer engagement, channel and distribution, collaboration between like companies and focusing on developing the brand voice among several other areas.

Using what we had just discussed, we engaged in a practical example of launching a product into the Chinese market. We went through several different activities that each helped us to create a product that would be ideal for the market and how all the facilities at the FIC could be utilised to do so. We learnt about what we didn’t know about the Chinese market, looking into research about trends that were specific to our example product. We then moved onto landscaping, whereby we placed a range of different brands on a polarising axis map based on our perception of the products. We compared the results to how the Asian proxy panel (temporary Asian university students, who have been in Australia for 1-2 years) compared the same products. We were incredibly shocked by the outcome, as it showed us how wrong we can be based on our assumptions.

We discovered that even the big food manufacturers around the world can get it very wrong when launching into Asian markets – not taking into account cultural and language differences, the perception of what is luxurious or what is common, what is desired in terms of packaging – glass, plastic, paper and how packaging shapes and colours changed to fit the expectations of Asian consumers. I quickly realised how we could do all this research and development without actually making a product. We were able to completely adapt our original product to how we now knew the Asian customer would perceive and react to the product in their market.

Now that we knew what exactly to create in terms of colour and packaging design, the FIC showed us their 3D printing room, where we ran several different prototypes of our packaging for physical demonstration. We designed a various types of labels and had the Asian proxy panel attend an eye-tracking test. This is where we placed our product in a digital virtual supermarket and asked our panel to find our product.

Using eye-tracking technology, we were able to determine which label was most effective by literally seeing how quickly it would take their sight to hone in on our product.

Further to the virtual supermarket, the FIC also offers a program whereby you create a planogram of your product range and load it into a virtual Coles, Woolworths or IGA store. You would invite your buyer to attend, navigate through the retail outlet and show them exactly how your product sits amongst its competitors in the category. This is obviously a very useful tool for all food manufacturers and suppliers who work with the larger players in the food retail industry. It also means that you can change your packaging size and colour based on the feedback you receive, before you even create the physical product – saving cost and time.

On the final day we were exposed to real life examples of companies engaging with Asian customers and their learnings from their experiences. This was a fantastic way to finish off as we could now see literal examples of Australian businesses using everything that we learnt and adapting it to their success stories. We covered topics such as; dealing with intellectual property and how to protect your brand from overseas counterfeits. The Victorian State Government also gave a presentation on what sort of grants were available to businesses who are either looking to invest in themselves to become more efficient and competitive or who are looking to start exporting Australian made products.

Overall it was a fantastic three day workshop and I hope the FIC has proved itself to be of value to the State Government and therefore will continue to support it past this initial three year trial period.

Summer 2015/2016 17

Eating in season Summer Food Guide Vegetables

Fruit

• Asparagus

• Bananas

• Beans

• Blackberries

• Beansprouts

• Blueberries

• Beetroot

• Cherries

• Broccoli

• Grapes

• Cabbage

• Honeydew

• Capsicum

• Rockmelon

• Carrots

• Watermelon

• Cauliflower

• Nectarines

• Celery

• Oranges (Valencia)

• Chillies

• Peaches

• Cucumber

• Plums

• Eggplant

• Raspberries

• Leek

• Strawberries

• Lettuce • Mushrooms • Pumpkin • Rhubarb • Snow peas • Spinach

Get to know the passionate foodies behind our Eating in season, delicious summer recipes. Don’t take our word for it, try these recipes for yourself!

Niki Ford I was fortunate enough to be born into a family whose wonderful Mother made everything we ate from scratch, therefore, my love of food and cooking started at a very young age. My professional food journey has been varied, in that I started my chef apprenticeship, followed this by studying nutrition and recently moved to my current sales role at Kadac. My mantra has always been to make simple, tasty and nutritious food. Eating well is not difficult, it just takes a little planning.

Rebecca Farah As a Naturopath and Nutritionist, I strongly believe in educating the philosophy of food as medicine. My passion is to encourage Australians to support local farmers who supply fresh, organic seasonal produce and create inspiring and nutrient-filled recipes.

Driven by my experiences and passion for healthy living, I created a blog called “Bec to Nature”, which has taken momentum recently and allows me to express my passion and knowledge as a practitioner.

Lara Lynch Being a qualified chef and a mum, I try to create delicious, simple, healthy dishes. My Peachy Pork Skewers and Smokey Apricot Chicken are sure to impress and can be dressed up for entertaining or dressed down for summer weeknights. The Festive Shortbread is always a winner and makes a great gift, during the holidays. To finish off, try the delicious and healthy Strawberries & Cream Chia Pudding. Enjoy!

• Spring Onions • Sweetcorn

Valentina Mora

• Tomatoes

My daughter Jazmine and her many allergies are my inspiration to promote a healthy and active lifestyle. This has led me to become a nutritionist and creator of allergy friendly snacks. With my extensive experience in the food industry and a dash of my bartending skills, I have shaken up healthy, summer-inspired drinks that are tasty and refreshing.

• Turnips • Zucchini

For more information, visit Seasonal Food Guide Australia www.seasonalfoodguide.com

See the following pages for all recipes by these talented ‘foodies’.

Summer 2015/2016 19

eating in season

Seasonal favourites...

Black Bean and Mango Salsa Serves 4 Ingredients: • 1 x 400g Global Organics Black Beans • 2 mangos, peeled and diced • 2 birds eye chillies, diced finely • ½ lime, juice • Cracked pepper, to taste • Handful of coriander, roughly chopped • 100g chorizo pan-fried diced, optional Method: Drain and rinse black beans and set aside. Slice mango cheeks using a criss-cross score then carefully remove any excess flesh from the seed (discard the seed). Add black beans, coriander, chillies and lime juice to the mango flesh and top with cracked pepper. Serve as an accompaniment with tacos or on its own with corn chips.

Optional: Pan-fry cured chorizo and add to mango salsa mix once cooled.

20 Kadac In Health

By Niki Ford

Homemade Choc Nut Muesli Bars Serves 10 Ingredients: • ¼ cup Ambrosia Organic Raw Honey • ¼ cup Ambrosia Organic Peanut Butter • 1 x 100g tub Real Good Food Dried Blueberries • 1 cup Lotus Raw Almonds, roasted and loosely chopped • 1 ½ cups Lotus Organic Puffed Brown Rice • Enjoy Life Dark Chocolate Morsels • 1 cup medjool dates, pitted and chopped Method: Line an 8x8 inch square tin with plastic wrap and set aside.

Blend dates in a food processor to small pieces. Warm honey and peanut butter over low heat and pour over almonds, puffed brown rice, morsels, blueberries and dates in mixing bowl. Pour mixture into tin and press down to even surface.

Cover with cling wrap to set in a refrigerator for 20 minutes.

Remove from tin and cut into 10 even bars.

Seasonal favourites...

Beetroot, Goats Cheese and Pomegranate Salad Serves 2

By Rebecca Farah

Zesty Raw Cheesecake Serves 8 Crust Ingredients:

Ingredients:

• 1 tbsp Global Organics Raw Coconut Oil, melted

• 3 small beetroots

• 1 cup of assorted Real Good Foods Organic Dried Blueberries and Cranberries

• 1 orange • 80g goat’s cheese, crumbled • 2 cups rocket • 2 tbsp pomegranate seeds, from ¼ pomegranate • 1 tbsp Global Organics Red Wine Vinegar • 1 tbsp Lakewood Organic Pomegranate Juice • ½ tsp sea salt • ½ lemon, juice • ¼ cup walnuts • ¼ cup Global Organics Extra Virgin Olive Oil

• 1 cup raw walnuts Filling Ingredients: • 1/3 cup Global Organics Raw Coconut Oil, melted • ½ cup Global Organics Coconut Milk • ½ cup Lotus Organic Brown Rice Syrup • ½ cup raw cashews (pre-soaked for 2 hours) • 1 lemon, juice • 1 lime, juice • 1 orange, juice

Method:

Method:

Preheat oven to 180°C. Use a fork to prick beetroots, place them on a baking tray and bake for 45 minutes or until tender. Set aside to cool. Once cooled, peel beetroots and cut into quarters. Combine the rocket, beetroot and orange in a serving bowl and top with goat’s cheese, walnuts and pomegranate seeds. Mix olive oil, vinegar, pomegranate juice, lemon juice and salt in a jug and drizzle over the salad.

To make the crust, add assorted dried berries to a food processor and blend until smooth, then add walnuts and coconut oil. Process all ingredients until it forms the consistency of a loose dough. Line a cake tin with baking paper to help remove the cheesecake prior to serving. Scoop mixture into cake tin and press with fingers or the back of a spoon to compact. Place cake tin inside the freezer to set.

To make the filling, add all filling ingredients to a blender and mix until smooth. Take the cake tin out of the freezer and pour filling mixture on top of the crust and place raw cheesecake back into the freezer for 3-5 hours or until hard. Prior to serving, remove raw cheesecake from freezer and allow to melt slightly for 10 minutes before serving.

Top with assorted berries of your choice.

Summer 2015/2016 21

eating in season

A twist on old favourites...

Smokey Apricot Chicken

Peachy Pork BBQ Skewers

Serves 6-12

Serves 6

Ingredients:

Ingredients:

• 1 x 284g jar St Dalfour Thick Apricot Fruit Spread

• 1 tbsp Lotus Organic Apple Cider Vinegar

• 1kg chicken winglets

• 2 tbsp Global Organics Sunflower Oil

• Sour cream and celery sticks to serve

• 1 tbsp Lakewood Organic Lemon Juice • 500g pork, diced

Method:

• 1 zucchini, diced

In a large container or bowl, combine chicken and fruit spread and leave in the fridge to marinade for at least 1 hour or overnight. Take chicken out of the fridge and bake at 180°C for 30-40 minutes in the oven, turning chicken over at 20 minutes.

• 1 red capsicum, diced

Serve with sour cream for a dipping sauce and celery sticks.

• 1 red onion, peeled and diced • 1 medium brown onion, peeled and sliced • 2 ripe peaches, sliced • 1 tsp mild curry powder • Handful of dried apricots • 6 BBQ wooden skewers Method: Soak wooden BBQ skewers in water for 30 minutes.

Soaking the skewers prior to cooking, eliminates splinters and charring. To make the marinade, sauté the onions and peaches with sunflower oil in a pan for 1-2 minutes, then turn off the heat. Puree the onions and peaches with apple cider vinegar and curry powder. Next, thread alternating meat, veggie or dried apricot on skewers. Once all skewers are threaded, place them in a deep tray and pour over the marinade (ideally they need at least 4 hours to overnight in the fridge to marinade). Once the skewers have rested for at least 4 hours, BBQ them on medium heat until cooked through.

22 Kadac In Health

By Lara Lynch

Festive Shortbread Serves 24 Ingredients:

Strawberries and Cream Chia Pudding Serves 6-8

• 1 cup Lotus Organic Brown Rice Flour

Ingredients:

• ½ cup Lotus Organic Sucanet Sugar

• 1 x 400g Global Organic Coconut Milk

• ¼ tsp Lotus Sea Salt Fine

• ¼ cup Global Organic Coconut Sugar

• ¼ tsp Lotus Xanthan Gum

• ¼ cup Lotus White Chia Seeds

• ½ cup Global Organics Raw Cold Pressed Coconut Oil

• 1 x 250g strawberries

• 1 tsp vanilla

• 1 tbsp Lakewood Organic Lime Juice

• ¼ cup cornstarch

• 1 tsp vanilla

• ¼ tsp each of ground cinnamon, nutmeg, all spice and ginger

• ¼ cup picked mint leaves

• Star-shaped cutter Method: Preheat oven at 160°C. Beat sugar and oil together then allow the mixture to rest for 5 minutes. With a wooden spoon, stir the mixture to form a smooth dough and allow it to rest in the fridge. Roll dough out on a cornstarch-floured surface and cut out stars with a star-shaped cutter. Bake star cookies for 20 minutes or until cooked through.

• Pacari 85% Raw Cacao Bar, grated Method: Mix the coconut milk with the chia seeds, lime juice, sugar and vanilla. Spoon into glasses and fill ¾ full.

Puree the strawberries and mint and pour this over the chia pudding. Chill for 4 hours or overnight to set. Serve with grated cacao bar.

Ice with a drizzle icing, melted white chocolate or serve the star cookies plain.

Summer 2015/2016 23

eating in season

Natural summer drinks...

Serves 1

Vanilla Matcha and Mango Smoothie

Ingredients:

Serves 2

• 1 tsp Lotus Organic Baobab Powder

Ingredients:

• 1 cup Global Organics Coconut Cream

• 1 tsp Lotus Organic Matcha

• 2 frozen bananas, peeled and sliced

• 1 tsp Lotus Organic Brown Rice Syrup

• 1 tsp vanilla powder

• 1 cup frozen mango pieces

• 1 cup Ice

• 2 tbsp coconut yoghurt

Method:

• 2 frozen bananas, peeled and sliced

Combine all ingredients in a high-speed blender. Pour frappe mixture into a tall glass and sprinkle with baobab powder and serve.

• 1 tsp vanilla powder

Tip: Peel and slice bananas before freezing.

Method:

Baobab Coconut Frappe

• 1 cup of ice

Combine all ingredients in a high-speed blender until smooth and serve immediately.

Orange and Passionfruit Mocktail Serves 3 Ingredients: • 330ml Whole Earth Organic Lightly Sparkling Lemonade • 100ml Lakewood Organic Pineapple Juice • 1 navel orange, peeled and sliced • 2 passionfruits, scraped • 5-6 mint leaves, whole • 1 cup of ice, crushed Method: Muddle half of the mint leaves and a small amount of pineapple juice, then add the remaining ingredients. Pour into a glass filled with ice and garnish with mint leaves, before serving.

24 Kadac In Health

By Valentina Mora

Peach and Pineapple Mocktail Serves 1 Ingredients: • 2 tea bags Red Seal Peach and Pineapple Fruit Tea • 1 tsp Lotus Demerara Sugar • ½ cup of pineapple, diced • ½ cup of banana, diced • 1 peach, diced • 1 cup of ice • Handful of mint leaves Method: Brew two tea bags in ½ cup of boiling water for 5 minutes and allow to cool. Muddle (see below instructions) mint, peach, pineapple, banana and sugar in a cocktail shaker. Pour tea into a cocktail shaker and add ice. Shake all ingredients together, then strain into a glass.

How to muddle: Use stainless steel muddlers without teeth. Place ingredients in the bottom of a cocktail shaker or mixing glass. Gently press down and give a half turn of the muddler. Release and continue this motion until sufficiently muddled.

Strawberry and Rhubarb Sangria Serves 1L pitcher Ingredients: • 3 tea bags Red Seal Strawberry & Rhubarb Fruit Tea • 1 tbsp Lotus Organic Brown Rice Syrup • 1 cup strawberries, quartered • 1 blood orange, sliced • 1 cup cherries • 1 green apple, sliced • 1 cup of ice, crushed • Soda or sparkling water • Sprigs of mint Method: Brew three tea bags in 1 cup of boiling water for 5 minutes and allow to cool. Remove tea bags once tea is cool and pour into a 1 litre pitcher. Stir in fruit and crushed ice and top up with mint, soda or sparkling water. Serve chilled in a short glass.

Baobab Pina Colada Serves 2

Image ID: 283045862

Ingredients: • 1 tsp Lotus Organic Baobab Powder • 1 cup Global Organic Coconut Milk • 1 cup pineapple, diced • 1 peach, diced • 1 navel orange, peeled and sliced • 1 cup ice, crushed Method: Combine baobab powder, coconut milk, pineapple, peach and navel orange in a high-speed blender until smooth. Pour into a cocktail glass and top with crushed ice.

Summer 2015/2016 25

on trend

Paleo + Veganism = Peganism New diets continue to evolve, driving health-conscious individuals to follow a new set of guidelines, bringing them closer to their beliefs and values.

According to a meta-analysis published in the journal of General Internal Medicine, Veganism is great for weight loss. However, if the thought of eliminating animal-based foods from your diet makes you cringe, how about a diet that combines the benefits of paleo principals and veganism rolled into one – “Peganism”.

The Pegan diet at this stage, has no official definition or standard, however, the below list of guidelines will ensure you stay on track with this new healthy food trend.

• Consume high quality grass-fed or organic meat as a side, rather than a main portion to a meal • Eliminate artificial sweeteners, dairy, processed foods and gluten-containing grains • Incorporate eggs into your daily routine • Consume low GI fruits and vegetables • Sparingly consume healthy fats, such as; seafood, coconut and avocados • Include ½ cup of legumes per day • Consume nuts and seeds Peganism is driven by individuals who want to create better environmentally sustainable choices and improve their health in the process. If you believe Peganism rings true to your values and beliefs, why not give the Pegan lifestyle a try and see if you feel the difference for yourself.

Are we consuming too much sugar?

There are conflicting views around sugar consumption. For some, the words “toxic” or “addictive” describe sugar best and as such, they choose to avoid it. Others enjoy the occasional sugary delight at special events or as a treat during the day. However, many of us are unaware of the vast amounts of added sugar we consume in our diet every day, especially in food such as sauces, juice and yoghurt. The choices we make regarding sugar consumption may be influenced by growing media attention on the topic and recent evidence of the detrimental effects excess ‘added’ sugar has on our health.

On average, Australians consume 53kg of sugar each year, which equates to approximately 29 teaspoons (both added and naturally-occurring) each day. Previous research studies suggest sugar is linked to insulin resistance and diabetes, however, according to the University of California, health scientists suggest added sugar may contribute to Alzheimer’s disease, Metabolic Syndrome and Cardiovascular Disease. Government and health organisations believe as a population we need to reduce the amount of sugar we consume.

Research in the American Journal of Clinical Nutrition suggests, large intakes of added sugar in processed food and drinks has adverse effects on the body, which can include increased inflammation, oxidative stress, blood pressure, triglycerides and impaired insulin regulation.

In the same journal, New Zealand researchers analysed data from 12 clinical trials and found increased sugar intake, elevated blood pressure by 6-8 points.

According to the Dietitians Association of Australia, an adult’s daily recommended intake of sugar is no more than 90g per day. However, not all sugars are created equal. Some sugars are refined and added to food and drinks these include, high fructose corn syrup and sucrose, however, offer little to no nutritional value, except the added calories. High fructose corn syrup and sucrose are found in many breakfast cereals, pasta sauce, condiments, flavoured yoghurt, bread and tinned soups, as well as the more obvious sweets and soft drinks. Sugars are also naturally occurring in fruit, milk and vegetables, these sugars are considered highly nutritious and contain an array of vitamins, minerals and fibre – all potentially beneficial to our health.

Another clinical trial in the American Journal of Clinical Nutrition, found sugary beverages containing high fructose corn syrup, significantly raised LDL-cholesterol, triglycerides and cardiovascular risk factors in the blood of young adults, in just two weeks. During the trial, one study group was given a low dose of added sugar at 10% of their daily calories, the second was given a medium dose at 17.5%, the third was given a high dose at 25% and the forth, a control group, were given artificially sweetened soft drinks. The third group who consumed high doses of added sugar found their LDL-cholesterol rose by 16 points and their triglycerides by 37 points.

Research continues to inform us that consuming more than the recommended daily intake of sugar can have detrimental effects on our health.

26 Kadac In Health

Editor’s pick: Choosing foods that contain little to no sugar doesn’t need to be difficult. Why not try, NatureFirst Organic No Sugar Cornflakes made with 100% certified organic maze, packed in Australia with ingredients made in France. NatureFirst Organic No Sugar Cornflakes are certified organic, dairy free, nut free, low GI, low salt, no added sugar, vegan, non GMO, soy free, sulphate free and contains no artificial flavours, colours or preservatives.

Our recommendation is to review the ingredients and nutritional information on a product. As well as, to understand the different types of sugars and there effects. If you are interested in this topic why not get a copy of ‘Sweet Poison’ by David Gillespie or watch ‘That Sugar Film’. ‘That Sugar Film’ is based on a documentary of a man who takes on the challenge of eating 40 teaspoons of sugar a day.

The twist is, he needs to consume foods that are commonly perceived or promoted to be ‘healthy’.

on trend

By Jo’anne Gowing Medical Nutritionist & Functional Medicine Practitioner

Eat right for your genotype Since the arrival of agriculture, the changes in our food and manufacturing procedures have been substantial, creating a range of chemical and physical changes in our food supply. Cereal, refined sugar, refined vegetable oil, margarine, dairy products and alcohol, comprise of approximately 72% of our total daily energy intake. These foods would have contributed little or no energy in the typical pre-agricultural human diet.

When it comes to guiding how we should eat, nutrition advice generally takes a one size fits all approach. However, did you know that by using a specific scientific approach, nutrition, exercise and lifestyle advice can be tailored to your unique individual needs in accordance with your genetics, to achieve optimal wellness? It is our genetics which influence how our bodies interact with certain nutrients, stress, exercise and the environment. Genetic profiling is essential in creating personalised health programs.

This scientific approach is called Nutrigenetics, which uses genetic profiling to check for gene variants that affect how we respond to certain nutrients or foods.

Coffee is one example. Some of us have a gene variant that allows us to metabolise coffee more slowly, leading to an increased risk of heart disease. Another gene variant allows some people to be more sensitive to salt, leading to an increased risk of high blood pressure.

Always Hungry?

The FTO gene provides a substantial amount of information. This gene is one of the ‘thrifty genes’, which pre-agriculture, assisted survival in times of famine. An individual with the FTO genetic variation is wired to continue eating when food is abundant. In primitive times, these individuals would be fatter during feasting and therefore survive periods of famine, essentially ‘survival of the fittest’. However, in modern times where food is abundant, this gene is outdated and contributes to excess weight gain in more than two thirds of the overweight and obese population.

This is because the FTO gene affects satiety.

Low satiety refers to the inability to feel the sensation of fullness. People with low satiety tend to feel hungry most of the time, eat more than their physiological needs and may not feel full even after a meal. People with this thrifty gene tend to:

Emotional Eater?

Emotional eaters tend to eat when they are anxious, stressed or depressed.

A genetic variation in the DRD2 gene resulted in a reduced level of dopamine (neurotransmitter) in the brain. People with this variation have an increased risk for addiction disorders and obesity. The anticipation of palatable foods are used as passive compensatory means for decreased dopamine activity during emotional eating. In these individuals, brain imaging results show increased brain activity in the reward centres of the brain when stressed. Consequently, the urge to seek food as a ‘reward’ or ‘comfort’ is greatly increased and they find food very ‘rewarding’.

The reward provides pleasure and therefore positively reinforces this inappropriate eating behaviour.

DNA Solution: 1) Cognitive Behaviour Therapy (CBT) 2) Counselling 3) Daily relaxation techniques, such as: meditation, dance, creative expression, exercise and music Do You Like to Snack?

Meet the MC4R gene, a close friend of the FTO gene. MC4R’s role is to sense when our energy levels are low, urging those with the risky gene profile to eat more during the day. This gene polymorphism is found in a quarter of the population.

DNA Solution: 1) Switch to fresh, seasonal and organic foods 2) Reduce or eliminate energy dense, high fat, sugar and salt options 3) Keep a food diary Genetic profiling is the key to creating slim, healthy individuals with ‘slim’ brains.

Profiling may help with successful weight management by assisting people to choose the right foods, correct exercises and right eating behaviours for their genetic makeup – eat right for your genotype!

1) Eat larger portions 2) Eat more energy-dense foods 3) Continuously feel hungry 4) A craving for more food, even after a meal Did you know: People with low satiety levels consume 10% more calories per meal than people with normal satiety levels.

(Designer Nutrition Australia) DNA Solution: 1) Practice portion control 2) Eat Low GI foods 3) Maintain adequate fibre levels 4) Select natural wholefoods

Jo’anne Gowing is a Medical Nutritionist and Functional Medicine Practitioner for Designer Nutrition Australia – www.designernutritionaustalia.com Designer Nutrition Australia (DNA) specialises in successful weight reduction and health outcomes for people who struggle to reduce their weight and keep it off. An understanding of the client’s unique DNA provides the necessary clues.

For further information regarding the science of DNA and genetic inheritance, take a look at Gene Genius written by Dr Margaret Smith and Sue Williams.

5) Plan regular exercise sessions and/or increase incidental activity. Exercise alters the epigenetics of the FTO gene, giving the individual better control of leptin, improving satiety responses 6) Keep a food diary Summer 2015/2016 27

IMP R

E OV

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on trend

Kadac staff

the perfect gift this season What is your favourite gift to place in a Christmas stocking?

Helene Fauconnet NSW Territory Manager

Pacari Award winning, Pacari 70% Cacao Raw Bar with Salt Nibs, is a guilt-free chocolate bar made with 70% raw Ecuadorian cacao beans, blended with cocoa nibs and natural sea salt. This delicious raw, certified organic and gluten free, chocolate bar makes a decedent addition to any Christmas stocking.

What gift would you give to your Kris Kringle?

James Boteff Inwards Storeman

What is your favourite ingredient to use in festive recipes?

Kamaldeep Kaur Production Coordinator

Lotus Lotus Organic Besan Flour is a vegan and nut free flour popular in Indian, Pakistani and Bangladeshi cuisine. I use Lotus Organic Besan Flour to make my favourite dessert besan ladoo, along with chicken and fish batter, potato fritters and pancakes for the entire family.

What is your favourite gift to place in a festive hamper?

Karen Skyring NSW Territory Manager

Conscious Chocolate

Alba Hawaiian

Hand-made from ethically sourced, organic and wild ingredients, Conscious Chocolate’s The Dark Side 85% Raw Organic Chocolate is filled with 85% cacao solids for a smooth, dark chocolate without the bitterness.

Certified organic, gluten free, dairy free and vegan chocolate is the perfect Kris Kringle gift during the festive season.

Alba Hawaiian Mango Moisturising Hair Wash (shampoo) and Conditioner is my go to summer hair range. Enriched with hydrating botanical extracts, light-weight tropical oils, Alba Hawaiian Mango Moisturising Hair Wash and Conditioner is my first choice in my Christmas hampers to friends and family.

Summer 2015/2016 29

advertorial

on trend

Take a closer look at your tuna Take a look at your canned tuna, is it labelled ‘Product of Thailand’? The majority of canned tuna available in Australia is sourced from Thailand.

Thailand processes approximately 750,000 tonnes of canned tuna per year in comparison to 31,000 tonnes per year in Australia. The demand for tuna continues to rise, especially considering its an affordable, nutritious and quick meal option.

We take a closer look at four common tuna species, commercial and sustainable fishing methods and a guide to choosing sustainable tuna.

Common fishing methods There are a variety of commercial fishing methods, each method has a varying level of impact on the species it targets, other species it catches unintentionally and on marine life.

Purse-seine fishing

Yellowfin Tuna

Purse-seine method encircles a school of fish and then draws the net together like a ‘drawstring’, to capture all fish. At times, fish aggregation devices (FADs) are used (floating logs) attracting fish as bait. The purse-seine fishing method is subject to large by catch and poses a threat to marine life. Often results in injury or death of the by catch.

• Available fresh (whole fish), canned, frozen pre-cooked loins and fresh fillets

Longline fishing

• Caught using purse-seining, longlining and pole and line methods

Longlining refers to up to 80-90 kilometre long fishing lines, with approximately 3,000 live baited hooks deployed behind the vessel. By catch of sharks, turtles and seabirds, often arises, which commonly leads to injury and possibly death of the by catch.

Not all tuna is the same Here are four key species of tuna available:

• Commonly caught in Eastern Pacific, Western Pacific, Indian Ocean and Atlantic Ocean • Fished close to its limits in the Western and Pacific Ocean • Near threatening, due to the increase in demand

Pole and line

• There is less opportunity for Yellowfin Tuna to reproduce before being caught by commercial fishing methods

The pole and line method is one of the most sustainable fishing methods, which uses hand-held poles with live bait attached, aimed at a specific species of fish.

Primarily Skipjack and Albacore tuna is caught by this method. If by catch occurs, the species is placed back into the ocean with little to no damage.

Bigeye Tuna

Trolling

• Lives up to 7 years of age and matures at the age of 2

• Available fresh (whole fish) and fresh fillets (sashimi and sushi) • Not commonly used in Australia • Caught using longlining and purse-seining methods • Commonly caught in Eastern Pacific, Western Pacific, Indian Ocean and Atlantic Ocean • Subject to by catch, while fishing vessels catch skipjack tuna using the purseseine method • Lives between 10-12 years of age and matures at the age of 3 • Bigeye tuna is vulnerable and may not reproduce before being caught Skipjack Tuna • Available canned, pouched, dried (Katsuobushi) or fillet (tataki) • Fished at approximately 70% of its maximum sustainable yield. However, if the demand for Skipjack Tuna continues to rise, there will be little to no impact on the population of this species • Commonly caught in Western Central Pacific Ocean, Eastern Pacific Ocean, Indian Ocean and Atlantic Ocean • Caught using purse-seining or pole and line methods • The main reason why this species is a more sustainable option is because they live between 3-4 years of age and reproduce at the age of 1.

Albacore Tuna • Available canned, fresh and frozen • Commonly caught in Northern Pacific, Southern Pacific, Atlantic Ocean, Mediterranean and Indian Ocean • Caught using longlining, pole and line and trolling methods

The trolling method refers to one or more fishing lines, baited with lures or fish bait, drawn through the water. These lines may be behind a moving boat at a specific speed or slowly winding the line in when fishing from a static position. Some may use a sweeping or side-to-side motion, depending on what is being caught. This method should not be confused with trawling, impacting the ocean floor.

A guide to choosing sustainable canned tuna Walking down the aisle of your local supermarket can be rather daunting when there are endless products to choose from. To assist you in choosing sustainable canned tuna, see the below recommendations: • Choose tuna caught using the ‘pole and line’ or ‘trolling’ method • Clear, honest and comprehensive labelling – traceability, region-specific, species of fish and method used • Supports ethical fishing projects • No additives • BPA free can lining • Non GMO ingredients We are all responsible and have a choice to choose sustainable products that ensure the best possible outcome for our marine eco-systems. For further information on seafood sustainability and how you could contribute to making better choices, take a look at these sites.

• Visit Greenpeace www.greenpeace.org/usa/ or Monterey Bay Aquarium – Seafood Watch www.seafoodwatch.org • Download Australia’s Sustainable Seafood Guide phone or Seafood Watch apps • Read the Australia’s Sustainable Seafood Guide by Australian Marine Conservation Society

• Sustainably caught using pole and line method • Lives up to 12 years of age and matures at the age of 5

Editor’s pick: Wild Planet tuna is a nutritious lunch or snack option that is available in three varieties - Albacore, Albacore No Salt or Skipjack Light. All Wild Planet tuna varieties are cooked once in the can, retaining all of the natural juices and Omega 3 oils. For those on the go, Wild Planet offers convenient single-serve pouches, which are perfect for travel, school work or to have stashed in your gym bag for a protein-packed post-workout snack.

30 Kadac In Health

FAQ’s

on trend

Wild Planet...tuna?

Wild Planet is committed to providing the finest tasting and sustainably caught seafood, while supporting the conservation of wild marine eco-systems.

Below we investigate why Wild Planet is a sustainable choice and disclose valuable information relating to Wild Planet’s tuna and sardine range.

How are Wild Planet’s tuna and sardines caught?

Wild Planet’s tuna and sardine range are individually caught using the pole and troll method. This method is sustainable as it reduces the risk of capturing other species not intended on being caught or harming marine eco-systems in the process.

Where is Wild Planet tuna sourced?

Wild Planet only sources wild-caught tuna. Wild Planet Albacore tuna mostly comes from pole and troll fleets in the North Pacific Ocean, working in waters of the United States and Japan. While small amounts are also sourced from pole and troll vessels working off New Zealand in the Southern Pacific Ocean. Wild Planet’s Skipjack Tuna is pole caught in waters off Indonesia and Japan by small-scale family fishing vessels.

Where are Wild Planet sardines sourced?

Wild Planet sardines are caught in the North Pacific Ocean from waters off California and Japan.

Does Wild Planet use wild or farm-raised fish?

Wild Planet only sources wild-caught tuna. Wild tuna is extremely active and travels thousands of kilometres through diverse environments. This contributes to the tuna’s great taste, texture and nutritional value. Natural oceanic conditions have proven difficult to replicate, as farmers are also presented with the challenge of reducing the spread of disease – a common occurrence when fish are in close proximity to one another.

Is Wild Planet Albacore and Skipjack tuna packed in water or oil?

Wild Planet place hand-cut sashimi grade tuna steaks into each can. The tuna is cooked in the can, which retains all the natural juices and Omega-3 oils. Wild Planet Albacore and Skipjack tuna is made from 100% pure tuna and sea salt, so there is never any need to drain the can.

Are Wild Planet products gluten-free?

All Wild Planet products have been tested for the presence of gluten by a third party testing agency. The results indicate zero parts per million, therefore it is stated as gluten free.

Do Wild Planet products contain soy or soy-based ingredients?

Wild Planet products do not contain soy or soy-based ingredients. Wild Planet’s tuna range does not contain vegetable broth, hydrolysed vegetable proteins or any other liquids or fillers which often contain soy.

Why is the Omega 3 content higher in Wild Planet tuna?

Wild Planet cook their tuna only once, in the can, retaining all the natural oils. Most conventional brands cook their fish before placing it in the can and then add oil or water, thereby losing much of its nutritional value.

Does Wild Planet use packaging containing Bisphenol A (BPA)?

No BPA is used in Wild Planet’s can lining.

For further information on sustainable tuna, please refer to the article ‘Take a closer look at your tuna’ on page 30 in this edition of Kadac In Health or visit www.wildplanetfoods.com

Summer 2015/2016 31

talking shop

By Di Laws Kadac Chief Operating Officer

Education is key for Kadac Spring has been a busy period of education for the Kadac team as we continue to broaden our understanding of all things organic, natural and health and the dynamic shifts we are experiencing within the industry.

The Kadac team were fortunate to have author David Gillespie visit our biannual conference. Gillespie is the author of seven books, with the first published in 2008 titled ‘Sweet Poison’ - a book that was widely credited with starting the Australian anti-sugar movement. Gillespie did the heavy lifting on deciphering medical journals so readers don’t have to, resulting in an insightful look at the impact excess sugar has on our lives and health. A Lawyer and father of six, this personal journey has had a life changing impact on Gillespie and in turn polarised readers both for and against his findings.

The anti-sugar movement continues to gain momentum and current debate in the UK has Public Health England calling for a 10-20% tax on sugary drinks. There are echoes of this sentiment locally, as a recent survey in Australia found more than 80% of people were also in favour of a tax on sugary drinks. Both powerful signs that the fight to reduce hidden sugar in our diets is not going away. ‘Sweet Poison’ is worth a read whichever side of the sugar debate you find yourself on. At the very least, it will have you rethinking “fat free” claims and scrutinising nutritional panels.

On other fronts, Kadac’s Roger Pitt and Alex Trimmer have just returned from Anuga in Cologne. Held every two years, around 160,000 trade visitors from 192 countries were in attendance this year to visit 7,000 exhibitors from 108 countries. This trade show is an excellent source of information about trends and developments in the international food and drinks market. The key findings from the trip were that ready to cook, convenience, vegan and health products were in high demand. The “free from” movement shows no signs of slowing down with an increasing demand for lactose free and despite predictions of its decline, gluten free is still high on the trend list.

Notably, the reduction of food waste, traceability, sustainability and animal welfare were key topics of exploration at Anuga and are expected to shape future discussions around food, claims, packaging and consumption.

Interestingly, this is supported by findings recently released by Mintel in the research report ‘Top Global Food and Drink Trends for 2016’. The report cited sustainable practices as not only a ‘good to have’ but an imperative as food manufacturers will be required to demonstrate sustainability and environmental practices among their brand credentials, to satisfy consumers.

Verifying claims was another key trend driven by consumer distrust of labelling, as conventional mass market products increasingly list similar claims to legitimate comparable products. Truth in labelling is at the heart of Kadac’s philosophy so 32 Kadac In Health

this was encouraging to read. Also encouraging in the Mintel survey findings, was the growth in the number of consumers choosing natural unprocessed foods, with a prediction that this would continue to rise. This is putting pressure on food manufacturers to remove artificial ingredients or face increased scrutiny from more educated consumers.

This verification will extend to ingredient origins. Sharing inspired brand stories of source of supply has become increasingly popular over the last few years, enabled

by QR codes on packaging and point of sale and social media. According to Mintel, sceptical consumers are now asking for proof behind the marketing spin and regulators will need to rise to the challenge. A move that will ultimately benefit all of us as we sift through the growing number of organic, natural and health products coming to market to determine authenticity and truth in labelling.

Finally, the USDA released a clip last year called “the Natural Effect” – a must see parody on You Tube that demonstrates this perfectly. Definitely worth 4 minutes, 26 seconds of your time…

The learning continues…

talking shop

Kris kringle ideas...

Secret Santa or Kris Kringle (KK) is becoming increasingly popular in homes and offices as an inclusive and cost effective approach to gift giving. Each person draws a name out of the hat and is responsible for buying a small gift for that person. Google either term and there are loads of definitions on offer of how and where the concept originated. There are even “Kris Kringle Generators” that organise the draw for you and importantly (as in the case of my family) deter the organiser from “rigging” the outcome to suit their preference!

Establishing a KK or Secret Santa table within your store in the weeks leading up to Christmas is a great way to increase basket size, by serving as a reminder to customers to pick up that last minute gift. Whilst their favourite health store may not be the obvious choice for Christmas gift shopping, pre-empting some of your customers’ other needs whilst they are in your store may just surprise and delight them.

To help you build the best gift table, we have collated some useful tips…

1. Set up a table or endcap near the counter area or in a high traffic zone 2. Keep all options under $20. Sometimes it is best to group products in price points as there is usually a spend limit 3. Rotate the options and keep the table looking full and new each week 4. Ensure signage is clear, so customers understand why you have grouped these products in one area 5. Use fun messages such as; the “Gluten Free Friend”, “The Chocoholic” and “The Snack King”, as well as “For Him” and “For Her” for generic choices 6. Offer some pre-wrapped items to make it even easier for the last minute shopper (Remember to put the price on the outside so you can scan the item at the register) 7. Choose a selection of products that suit people of all ages and even dietary requirements 8. Invest in a few special Christmas Editions of bestselling brands. In many cases you can break down the stock and sell it after Christmas if you have any left over 9. Remember to add cards and wrap to the table 10. And don’t forget the teacher!

The weeks leading up to Christmas are usually a crazy, busy time for most people, sometimes enough to drain the goodwill right out of you… At this time even the small things you do to make your customers experience better go a long, long way..

Summer 2015/2016 33

YOUR INDUSTRY. YOUR EVENT. PLAN TO BE THERE.

The natural place for healthy business!

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100% TRADE ONLY NOT OPEN TO THE GENERAL PUBLIC

1-2 MAY 2016 ROYAL HALL OF INDUSTRIES, MOORE PARK, SYDNEY Naturally Good is Australia’s only business event devoted exclusively to the natural, organic and healthy products industry.

Plan to be there...

Stay up-to-date with current trends and keep your shelves stocked with the latest innovations and top selling products.

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Register for your FREE TICKET at NaturallyGood.com.au 34 Kadac In Health

in the media

Kadac brands featured in the media...

Australian Healthy Food Guide NatureFirst Long Life Organic Bread Range was featured in Australian Healthy Food Guide on page 9 of the October 2015 Edition.

Nourish Magazine Lotus Organic Baobab Powder, Global Organics Apple Cider Vinegar and Mamma Chia Organic Chia Squeeze were featured in Nourish Magazine’s ‘Food Bites’ section on page 120 of the November – December 2015 Edition.

Wellbeing EatWell Magazine Lotus Organic Raw Australian Honey was featured in Wellbeing EatWell’s ‘Sponsor Recipes’ section on page 79 of issue 02, 2015.

Summer 2015/2016 35

For cold, fruit-flavoured refreshment, unwrap a pack of Red Seal fruit teas.

Fruit tea that brews in hot or cold water.

Sugar and gluten free. Zero calories. www.redseal.co.nz

orders@kadac.com.au 1300 762 025 kadac.com.au

36 Kadac In Health

By Natarscha Lunde Team Leader & Brand Manager

Real Seal Fruit Tea PR Launch...

Being a brand manager definitely has its perks. As the Red Seal brand manager at Kadac, I was very pleased to attend the PR launch of the Red Seal Fruit Teas with two of my sales colleagues, Lisa Carmichael and Niki Ford, held on Wednesday 9th September 2015.

This spectacular PR event was hosted by Red Seal Sales and Marketing Manager, Sue Millinchip.

The Red Seal Fruit Tea range has been available from Kadac since August 2015 and is one of the first ranges of fruit teas that “taste as good as they smell” and can be brewed in both hot and cold water. The Red Seal Fruit Tea range is gluten free, sugar free and comes in 6 flavours: Apple and Elderflower, Blood Orange, Exotic Fruits, Lemon and Ginger, Peach and Pineapple and Strawberry and Rhubarb.

The PR event was held at The Butler in Potts Point, Sydney. The venue is described on their website as an “eclectic oasis with a twist on the traditional French colonial influence” and the back deck gives you a clear view of the Sydney CBD. The sunny Spring day helped to create a light, warm, fun environment that ensured the room was full of chatter and laughter with approximately 40 marketing and social media attendees.

The event began at 1pm with a casual half hour of mingling and tasting the delicious fruit teas in one of three ways: plain brewed in cold water, as a cocktail or as a mock-cocktail.

We were then treated to a cocktail class using the teas as the base –‘lemon and ginger zinger’ and ‘exotic explosion’ from the team at Fire Fli mixologists. Cocktail lessons were followed by cooking classes from My Kitchen Rules winners – ‘The Gourmet Pommies’, Will and Steve. These lads showed us more delicious and exotic ways to utilise the teas intense fruit flavours - brining trout in the apple and elderflower tea prior to smoking it, poaching pears for dessert in the blood orange tea and making a strawberry and rhubarb iced tea with cucumber lime foam mocktail.

The media feedback from the event on the day was extremely positive and the 100+ posts and photos on social media both during and after the event have kept the buzz alive.

Make sure to be on the lookout for mentions of Red Seal Fruit Teas in magazines and through social media.

For recipe ideas on how to use Red Seal Fruit Teas, check out the delicious recipe by Will & Steve featured here or in our Eating in Season section, in this edition of Kadac in Health.

Strawberry and Rhubarb iced tea with cucumber lime foam Serves 6 Ingredients: Sugar Syrup: • ½ cup water • ½ cup caster sugar Iced Tea: • 6 Red Seal Strawberry & Rhubarb Fruit Tea bags • 24 strawberries, stalks removed • 3 sticks of rhubarb, cut into quarters • 1 cinnamon stick • A slice of fresh ginger • ½ cup of sugar syrup • 1 litre of boiling water • 2 sprigs of mint • 6 cloves Foam: • 2 whole cucumbers • 2 limes, juiced • ½ cup of egg whites • 1 tbsp sugar syrup • ¾ tsp agar agar • 2 canisters cream chargers Method: To make the sugar syrup 1. Combine equal quantities of caster sugar and water in a saucepan over a low heat until the sugar has dissolved then allow to cool.

2. In a separate saucepan, combine water, cinnamon, cloves, ginger and teabags to the boil. At boiling point, add the Strawberries & Rhubarb Fruit Tea bags. Poach for 4 minutes.

3. Remove the tea bags, cinnamon, ginger and cloves and blitz the liquid and fruit in a blender with the sugar syrup and mint.

4. Shake over ice to chill before serving.

To make the foam 1. Juice cucumbers and limes.

2. In a saucepan, dissolve the agar agar in the sugar syrup over a medium heat.

3. Combine agar agar and sugar syrup mixture with the cucumber and lime juice then mix in egg whites . Whisk until a foam begins to form.

4. Pour the liquid into a cream gun, fuel with 2 cream chargers and shake well.

5. Shake the iced tea over ice and pour into a round rimmed martini glass.

6. Top with the foam and a sprig of mint.

Recipe by Will & Steve – The Gourmet Pommies

Summer 2015/2016 37

shopping tips

Festive season hamper ideas...

The festive season is fast approaching, so we have made gift-giving a really easy process, by showcasing four exquisite hamper ideas to inspire you.

Choose between The Gourmet Weekender, Sweet Treats, Time to Unwind or the Organic Essentials hamper (all products sold separately).

The gourmet weekender A tasty selection of gourmet ingredients. The perfect accompaniment to antipasto or cheese platters, finger food for special occasions or simply enjoy these gourmet ingredients with a glass of champagne.

• • • • • • • • • •

Global Organics Alla Genovese Pesto 120g St Dalfour Royal Fig Fruit Spread 284g NatureFirst Organic Pumpernickel Long Life Bread 500g Clipper Organic High End Herbal After Dinner Mints Tea 20 tbags Global Organics Balsamic Vinegar 250mL Global Organics Whole Kalamata Olives 185g Wild Planet Sardines in Olive Oil & Lemon 125g Simply 7 Lentil and Sea Salt Chips 113g Orgran Multigrain Wafer Crackers with Buckwheat 100g Lotus Pink Himalayan Salt Fine 500g

Time to unwind Relax and unwind from head to toe with this elegant selection of skin and hair care products. A generous and well deserved gift this festive season.

• • • • • • • •

Cattier Coconut Butter Vanilla Body Milk 500mL Cattier Pink Clay Facial Mask 100mL Lotus Vitamin E Oil 30mL Manuka Health MGO™ 250+ Manuka Honey Lip Balm 4.5g Alba Hawaiian Sea Salt Body Scrub 410g Avalon Organics Biotin B Complex Thick Shampoo & Conditioner 400mL Cattier Shea Butter 100g – Great for face, skin and hair Clipper Zen Again High End Tea 20 tbags

38 Kadac In Health

Sweet treats Treat someone special to a selection of delicious delights this festive season. Packed to the brim with chocolate, candy and cookies, a perfect choice for anyone with a sweet tooth.

• Conscious Chocolate Organic Christmas Favourites Raw Gift Box (Goji & Coconut, Mint Hint and The Nutty One) • Bio Moments Organic (Ball) Lollipop Candy Jar (pack of 100 lollipops) • Lotus Organic Jelly Beans 100g • Pacari Raw 70% Cacao Bar Salt Nibs Biodynamic 50g • Byron Bay Sticky Date & Ginger Cookies 60g x12 • Leda Nutrition Chocolate Rum Balls 160g • Taste of Nature Organic Himalayan Goji Summit Bar 40g • St Dalfour Organic Chocolate Sauce 300g • Red Seal Blood Orange Fruit Tea 20 tbags

Organic essentials This certified organic hamper is full of delectable treats to share with family and friends.

• • • • • • • • • • •

Lotus Organic Raw Almonds 100g Lotus Organic Goji Berries 250g Lakewood Organic Cranberry Juice Organic 946mL Pacari Organic Raw Chocolate Covered Cacao Nibs 57g Conscious Chocolate Organic Coconut Crunch 50g Real Good Food Organic Choc Berry Street Mix 200g Mamma Chia Organic Apple Cinnamon Chia Squeeze Vitality Snack 99g Clipper Organic High End Herbal Love Me Truly 20 tbags Whole Earth Organic Lightly Sparkling Cranberry Drink 330mL St Dalfour Organic Strawberry Sauce 300g Lotus Organic Apple Cider Vinegar 500mL

Cattier - Homme for men range • Certified organic • Not tested on animals • Environmentally friendly and recyclable packaging • Non GMO • No ingredients derived from the petrochemical industry (paraffin, silicone, PEG, PPG - pollutant) • No aluminium salts

‘The natural cosmetic of organic quality’

• No synthetic perfume • No artificial colouring

orders@kadac.com.au • 1300 762 025

Natural relief for the family....

safe.effective.natural

www.hylands.com

prodinfo@kadac.com.au or call 1300 762 025 Hylands range is available from all good health food stores

Summer 2015/2016 39

NOT ALL HONEY IS CREATED EQUAL Manuka Health is the global leader in MGOTM Manuka Honey and every batch is tested and certified to contain guaranteed levels of methylglyoxal. The MGOTM number confirms the authencity and strength of premium New Zealand Manuka Honey.

Manuka Health pioneered the scientific system for rating the methylglyoxal content of authentic Manuka Honey. MGOTM Manuka Honey is a precise and reliable certification that provides assurance of premium manuka honey and an industry standard recognised by the New Zealand Government.

GIVEN BY NATURE, PROVEN BY SCIENCE www.manukahealth.co.nz

ORDERS@KADAC.COM.AU 40 Kadac In Health

•

1300 762 025

•

KADAC.COM.AU

best sellers

Kadac’s best sellers 1

32549

Global Organics Beans Black Organic (canned) GF 400g

2

32547

Global Organics Chick Peas Organic (canned) GF 400g

3

201812

Bragg Apple Cider Vinegar Organic GF 946mL

4

2439

Global Organics Beans Red Kidney Organic (canned) GF 400g

5

202005

Pacari Raw 85% Cacao Bar Biodynamic GF 50g

6

433759

Bragg Apple Cider Vinegar Organic GF 473mL

7

2418

Global Organics Lentils Brown Organic (canned) GF 400g

8

2420

Pacari Raw 70% Cacao Bar Maca Biodynamic GF 50g

9

201926

Global Organics Beans Cannellini Organic (canned) GF 400g

10

2419

Pacari Raw 70% Cacao Bar Salt Nibs Biodynamic GF 50g

11

201810

Global Organics Baked Beans In Tomato Sauce Organic (canned) GF 400g

12

2446

Red Seal Toothpaste Natural SLS Free GF 110g

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Red Seal Toothpaste Baking Soda GF 100g

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Global Organics Tomato Paste Organic (Glass) 200g

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Beyond 100% Pure Coconut Water Tetra Pack 1L

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Global Organics Tomatoes Chopped Organic (canned) GF 400g

17

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Red Seal Toothpaste Smokers GF 100g

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Red Seal Toothpaste Lemon SLS Free GF 100g

19

89030

Lotus Yeast Flakes Savoury GF 200g

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Global Organics Beans Mixed Bean Salad Organic (canned) GF 400g

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Global Organics Chick Peas No Added Salt Organic (canned) GF 400g

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The Carob Kitchen Carob Milk Bar GF 80g

23

450245

Lotus Yeast Flakes Savoury GF 100g

24

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Global Organics Tomato Passata (Puree) Organic (Glass) GF 680g

25

443348

Red Seal Tea Black Adder GF 25 tbags

26

426046

Simply 7 Chips Lentil with Sea Salt 113g

27

451181

Nulax 500g

28

2415

Lotus Oats Traditional Rolled Creamy Style Organic 750g

29

450269

Pacari Raw Chocolate Covered Cacao Nibs Organic GF 57g

30

445789

Global Organics Beans Borlotti Organic (canned) GF 400g

Summer 2015/2016 41

education Real Good Food Organic Breakfast Superblend

Recipe:

Serves 2

Breakfast Smoothie

Features & Benefits

Ingredients:

• Certified organic • Gluten free • Non GMO • Dairy free • Vegan • Nut free • Lactose free • Wheat free

• 3 tbsp Real Good Food Organic Breakfast Superblend • 2 cups almond milk • 1 cup yoghurt • 1 banana • 1 cup frozen berries • 1 tbsp psyllium husk

Method: Place all ingredients in a blender and blend until smooth, then serve.

Key to good health

Real Good Food Organic Breakfast Superblend is designed to kick start your day. It contains carefully selected organic ingredients to ensure you get the most out of each day and stay fuller for longer. Available in a resealable canister for easy storage. Usage: mix 1 ½ tablespoons in your smoothie, juice or water. Serves per pack: 8.

Real Good Food Organic Daily Superblend

Recipe:

Serves 2

Green Juice Features & Benefits • Certified organic • Gluten free • Non GMO • Dairy free • Vegan • Nut free • Lactose free • Wheat free

Key to good health

Real Good Food Organic Daily Superblend helps maintain energy levels throughout the day. Jam-packed with naturally derived vital nutrients and antioxidants from organic ingredients. Available in a 100g resealable canister for easy storage. Usage: sprinkle 2 teaspoons into your smoothie, juice or water and enjoy. Serves per pack: 20

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Ingredients: • 4 tsp Real Good Food Organic Daily Superblend • 4 apples • 6 celery stalks • 2 cucumbers • 1 handful of kale • ½ lemon, squeezed • 1 cup ice

Method: Process all ingredients in a juicer and serve.

education Real Good Food Organic Energy Superblend

Recipe:

Serves 2

Supercharge Smoothie

Features & Benefits

Ingredients:

• Certified organic • Non GMO • Dairy free • Vegan • Nut free • Lactose free • Soy free • Wheat free

• 4 tbsp Real Good Food Organic Energy Superblend • 2 cup frozen berries • 2 cups almond milk • 1 tsp chia seeds • 1 banana

Method: Place all ingredients in a blender and blend until smooth, then serve.

Key to good health

Real Good Food Organic Energy Superfood Blend provides vital nutrients to boost your energy throughout the day. Made from all organic ingredients, including; pea powder, cacao, maca, grains blend, chia and mushroom. Available in a 100g resealable canister for easy storage. Usage: mix 2 teaspoons into your smoothie, juice or water. Serves per pack: 20

Real Good Food Organic Immune Superblend Features & Benefits • Certified organic • Gluten free • Non GMO • Dairy free • Vegan • Nut free • Lactose free • Wheat free

Key to good health

Recipe:

Serves 2

Immunity Juice Ingredients: • 4 tsp Real Good Food Organic Immune Superblend • 3 apples • 1 orange • 1 carrot • 1 celery stick • 1 tsp ginger (grated) • 1 cup ice cubes Method: Process apples, orange, carrot and celery in a juicer. Mix freshly squeezed juice with remaining ingredients and serve.

Real Good Food Organic Immune Superblend is designed to boost your immune system. Made from organic ingredients and available in a 100g resealable canister for easy storage. Usage: mix 2 teaspoons into your smoothie, juice or water. Serves per pack: 20

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education Real Good Food Organic Recovery Superblend

Recipe:

Serves 2

Berry Delicious Post Workout Smoothie

Features & Benefits

Ingredients:

• Certified organic • Non GMO • Dairy free • Vegan • Nut free • Lactose free • Soy free • Wheat free

• 3 tbsp Real Good Food Organic Recovery Superblend

Key to good health

• 3 tbsp honey • 3 cups strawberries • 2 cups blueberries • 2 tsp lemon juice • 1 banana • 1 cup ice cubes

Method: Combine all ingredients in a blender until smooth and thick. If the smoothie is too thick, add milk of choice or coconut water.

Real Good Food Organic Recovery Superblend is designed to help the body recuperate and recover after exercise. It contains all organic ingredients. Usage: add 1 ½ tablespoons to your smoothie, juice or water after a workout. Serves per pack: 8.

Red Seal Blood Orange Fruit Tea

Recipe:

Serves 1L pitcher

Blood Orange Sangria Features & Benefits • Gluten free • Non GMO • Dairy free • Nut free • Low GI • Low Salt • No added sugar

Key to good health

Red Seal Blood Orange Fruit Tea is an energising and cleansing fruit tea, made in New Zealand. Red Seal Blood Orange Fruit Tea is paired with blood orange peels, hibiscus flowers and rose hips for a naturally sweet flavour that is free from sugar. This hearty and tangy fruit tea can be served cold or hot.

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Ingredients: • 3 tea bags Red Seal Blood Orange Fruit Tea • 1 tbsp Lotus Organic Brown Rice Syrup • 1 cup strawberries, quartered • 1 blood orange, sliced • 1 green apple, sliced • 1 cup of ice, crushed • Soda or sparkling water

Method: Brew 3 tea bags in 1 cup of boiling water for 5 minutes and allow to cool. Remove tea bags once tea is cool, pour into a 1 litre pitcher. Stir in fruit and crushed ice. Top up with soda or sparkling water.

Best served chilled.

education Red Seal Apple & Elderflower Fruit Tea

Recipe:

Serves 4

Apple and Elderflower Spritzer Features & Benefits

Ingredients:

• Gluten free • Non GMO • Dairy free • Nut free • Low GI • Low Salt • No added sugar

• 2 tea bags Red Seal Apple and Elderflower Fruit Tea • 2 tbsp Lotus Organic Brown Rice Syrup • 330ml Whole Earth Organic Apple Sparkling Drink • 1 lemon, cut into wedges • 1 green apple, cut into wedges • 2 cinnamon sticks • 1 cup of ice

Key to good health

Red Seal Apple and Elderflower Fruit Tea is naturally caffeine free and made in New Zealand. Characterised by the mild taste of apples with the natural sweetness of elderflower, a classic English combination.

Red Seal Baking Soda Toothpaste

Method: Brew tea bags, lemon, apple, cinnamon sticks and rice syrup in a bowl with 2 cups of boiling water.

Let the mixture seep for 5 minutes and then place mixture in the fridge for 30 minutes. Before serving, pour the mixture into a jug and top it off with organic apple sparking drink.

Main active ingredients Baking Soda Toothpaste

Features & Benefits

Ingredients:

• Gluten free • Non GMO • Dairy free • Vegan • Nut free • Lactose free • Soy free • Wheat free

• Purified water • Sodium Bicarbonate: Neutralises plaque acid • Calcium Carbonate: Mild abrasive and polisher • Sorbitol: Sweetener • Glycerin: Vegetable-based sweetener • Sodium lauryl sulphate: Coconut-based foaming agent • Cellulose gum: Gumming agent sourced from plant fibre • Silica: Mild abrasive and thickener • Menthol: Freshens breath

Key to good health

• Eucalyptus oil: Antimicrobial action • Aniseed oil: Freshens breath • Sodium Saccharin: Sugar free sweetener • Totarol: Antibacterial action

Red Seal Baking Soda Toothpaste is a refreshing, mintyflavoured toothpaste made in New Zealand. It contains the active ingredient of baking soda to remove stains and food particles, while neutralising plaque acids. This fluoride-free toothpaste is made without tricoslan, peroxide, potassium nitrates or strontium chloride.

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education Red Seal Kids Natural SLS Free Toothpaste Main active ingredients Features & Benefits • Gluten free • Non GMO • Dairy free • Vegan • Nut free • Lactose free • Soy free • Wheat free

Kids Natural SLS Free Toothpaste Ingredients: • Purified water • Calcium Carbonate: Mild abrasive and polisher • Sorbitol: Sweetener • Glycerin: Vegetable-based sweetener • Lauryl glucoside: Alternative to sodium laureth sulfate (SLS) • Silica: Mild abrasive and thickener • Cellulose gum: Gumming agent sourced from plant fibre • Stevia rebaudiana extract: Sweetener

Key to good health

• Spearmint oil: Freshens breath • Peppermint oil: Freshens breath • Eucalyptus oil: Antimicrobial action

Red Seal Kids Natural SLS Free Toothpaste is a natural toothpaste made specifically for kids. It contains no fluoride or harsh chemicals, making it safer for young children if they happen to swallow toothpaste when they brush. It is colour free, paraben free and contains no tricoslan, peroxide, potassium nitrates or strontium chloride.

• Menthol: Freshens breath • Natural fruit flavours: Peach and banana • Totarol: Antibacterial action

Red Seal Molasses Main active ingredients Features & Benefits • Gluten free • Non GMO • Vegan • Nut free • Lactose free • Soy free • Wheat free • Raw

Key to good health

Red Seal Molasses is a natural raw product left after sugar cane crushing. Rich in potassium, magnesium and phosphorus, Red Seal Molasses is a natural source of essential minerals, vitamins and trace elements. One tablespoon of molasses (21g) provides approximately 168mg of calcium and 2.5mg of iron.

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Molasses Nutrients: • Protein

• Phosphorus

• Sugars

• Iron

• Sodium

• Manganese

• Potassium

• Zinc

• Calcium

• Copper

• Magnesium

• Cobalt

• Sulphur

• Iodine

Alba Hawaiian uses tropical fruit extracts, nourishing plant oils and certified aloe vera to create exotic body care treatments that best reflect the beauty, vitality and spirit of the Hawaiian Islands.

Alba Botanica® products are formulated without: • Parabens • Phthalates • Artificial colours • Propylene glycol • Aluminium • Mineral oil • Petrolatum • Oxybenzone • PABA • Nano-particles • DEA, MEA or TEA, PEGs and PEG derivatives • Ethoxylated ingredients associated with 1,4 • Dioxane and formaldehyde donors.

orders@kadac.com.au • 1300 762 025 • kadac.com.au albabotanica.com

Certified organic Gluten free Non GMO ™

Fructose free

The Global Organics range is designed to bring only the purest, richest flavours from around the globe to Australian kitchens, at an affordable price. Each of the Global Organics lines are hand selected based on their organic principles, flavour and affordability.

New to the range is the Global Organics coconut products. Organic, gluten free, non GMO and direct from the source, these lines will add an authentic coconut flavour to your next dish.

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