The Daily Reveille 6-16-16

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OPINION: Stricter gun control needed to prevent mass shootings, page 5 Locals artists showcase summer exhibit in Union, page lsunow.com/daily

THURSDAY, JUNE 16, 2016

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Volume 121 · No. 70

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GELATO GEMS City Gelato expands product to local supermarkets

photos by EMILY BRAUNER / The Daily Reveille

BY BETH CARTER @bethie_carter City Gelato, a downtown Baton Rouge staple for three years, is expanding its business to 14 Rouses supermarkets across the state this month, which means that now, 40 stores across the state will carry the six flavors. Owner Mario Lozanov started City Gelato in 2013 from a single stand downtown. Now, there are three City Gelato carts around the city, including one in front of the East Baton Rouge Parish Library on Goodwood Blvd. Although City

Gelato is already sold in 22 locations in the Baton Rouge area and three in New Orleans, Lozanov says expanding to Rouses is a big step for his company. “With Rouses, we’ll be able to have a bigger presence in New Orleans,” he said. “It’s a way for people to embrace gelato as an alternative option to ice cream.” Lozanov never planned to make gelato for a living. He has a Ph.D. in organic chemistry, but said he fell in love with the gelato business after managing Bacio di Roma Italian Café, a gelato shop on West Chimes St. He says his scientific knowledge comes in handy when

measuring the right amount of flavors to add to his gelato. “It’s not rocket science, but it’s still a science,” he said. “If you don’t know all your ingredients and all the exact ratios, you won’t be making a good product.” After managing the shop on West Chimes, Lozanov felt inspired to open his own gelato business. To do so, he turned to the LSU Food Incubator, which helps local culinary businesses make products for mass markets. Gaye Sandoz, the Food Incubator director and coordinator, oversees over 30

companies that utilize the Food Incubator, which includes equipment to make salad dressings, hummus, baked goods, and, of course, gelato. She said the Food Incubator can be an important tool for culinary entrepreneurs who are looking to get a leg up in the business. “Our incubator is very popular,” she said. “We started with 10 tenants in 2013 in a lab on campus ... and have 34 now.” Sandoz added that since the Food Incubator was introduced at LSU, 90 tons of products have been produced there.

see GELATO, page 7

RESEARCH

Scientists discover alternative to high-sodium food products BY BETH CARTER @bethie_carter Thanks the work of scientists at the LSU AgCenter, Louisiana’s salt intake is about to get microscopic. Marvin Moncada has been working to develop “nanosalt” for the past three years. This new development is still salt, just smaller. The nanosalt is a powdered form of salt particles that are approximately 1,000 times smaller than a normal

grain of salt. Because nanosalt is just smaller salt particles, consumers are able to cover the same amount of food surface area with less salt. As of now, nanosalt only works with topical food products, or foods that add salt after the product has been made, because the particles are too small to be mixed with water during the actual baking process. The nanosalt is made using a nanospray dryer, which

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sprays and heats saltwater until the water evaporates and the salt crystals are broken up into a powder. Because each nanosalt crystal is smaller than a normal crystal of kosher salt, the same salty taste can be achieved with fewer salt crystals. Moncada became interested in nanotechnology while working on his Ph.D. three years ago. Nanotechnology is used in everything from making clothes to developing medications, but

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there had not been much work with nanoparticles in the food industry when Moncada and his fellow scientists started their research. According to a study by the Centers for Disease Control and Prevention, nine out of 10 Americans eat more salt than the daily recommendation of 2,300 mg. Louisiana’s adult obesity rate of 34.9 percent, making it the fourth fattest state in America, and much of that is caused by too much salt

in Southern food. In fact, crawfish season is one of the busiest times for cardiologists in Louisiana due to the large amount of salt used in seafood seasoning, according to a spokesperson from the LSU Health Sciences Center. Excess salt in the body is one of the leading causes of heart disease, high blood pressure and strokes. Moncada says people spend too much

see NANOSALT, page 7

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