Contract Research Organizations (CROs) have emerged as valuable partners offering a range of services to support research and development efforts of nutraceuticals, pharmaceuticals, food and beverage applications, cosmetics, and other industries. CROs are staffed with multidisciplinary teams of scientists, researchers, and registered dietitians who collaborate to offer a diverse portfolio of services tailored to their client’s needs. CRO’s scientific consulting and literature assessment services provide insights, guidance, and support to researchers, businesses, manufacturers, and institutions across various fields.

Scientific consulting services provide expert advice in the fields of research and development. The employees providing these services have extensive experience and expertise in a particular scientific discipline. Their expertise allows them to offer valuable insights and solutions on various research topics. These consulting services offer a wide range of areas including experimental design, data analysis, interpretation or results, and literature reviews.

Literature assessment services are focused on evaluating the existing literature relevant to a particular topic. This involves systematic reviews and analyses of published research articles, reports, and other sources to identify key findings and trends for further investigation. Literature assessments allow researchers and manufacturers to stay informed about the latest developments in their field, identify new opportunities, and identify new product innovation opportunities.

Narrative Reviews

Narrative reviews are a type of literature review that provides an overview and analysis of recent or existing research topics. These reviews do not employ a standardized methodology and offer more flexibility in terms of scope, comprehensiveness, and analysis.

A recent review focused on the connection between fiber types and appetite regulation and energy intake through systematic searches of randomized controlled trials in healthy adults.  The review encompassed 136 studies, comprising both acute and chronic interventions. The review concluded that most fibers did not significantly affect appetite ratings and energy intakes. The review highlighted the complexity of research in fiber and appetite and the need for further investigation of evidence on the potential benefits of extracted and isolated fibers in appetite regulation and body weight management.

Evidence Mapping

Evidence mapping is a systematic approach to organizing, mapping, and characterizing the existing literature on a topic to identify gaps. This type of approach is the initial step in the systematic review or meta-analysis process setting the foundation for advanced exploration of research. The term evidence mapping is also used interchangeably with other review methodologies, such as scoping reviews or systematic mapping, each of which has distinct characteristics.

In a evidence mapping study aimed to assess the relationship between intake of industrial trans fatty acids (iTFA) and low-density lipoprotein cholesterol (LDL-C) levels, the researchers identified 32 independent clinical trials that included at least one intervention or control group with iTFA at 3% or less.”. The researchers searched relevant databases and identified 32 independent clinical trials that included at least one intervention or control group with iTFA at 3% or less. The findings showed a wide range of interventions were used limiting the ability to determine an isolated effect of iTFA intake. The study highlighted the need for further research to clarify the associations between iTFA intake and coronary heart disease.

Review of Reviews

A review of reviews, also known as an umbrella review, compiles evidence from multiple systematic reviews to identify gaps in the literature, consistency of evidence, and recommendations for future research. By aggregating and synthesizing data from multiple sources, a review of reviews offers a broader perspective, identifies patterns and inconsistencies in the literature, and informs evidence-based decision making. In addition, this type of review includes quality assessment and risk of bias.

In a recent umbrella review on egg consumption and cardiometabolic health, multiple databases were screened in which seven systematic reviews and fifteen meta-analyses were identified. The meta-analyses included were of moderate to high quality, while the systematic reviews were of overall low quality. The findings of the meta-analyses suggested that there was no association between increased egg intake and the risk of heart disease or stroke in the general population. The review suggests that further research is needed to clarify associations between egg consumption and heart failure, T2DM risk, and CVD risk in diabetics before firm conclusion can be drawn.

Systematic Review

A systematic review is a comprehensive search of existing research evidence on a specific research topic in question using explicit methodology. Unlike other types of reviews, a systematic review follows a defined protocol and provides qualitative analytical findings. Systematic reviews provide a transparent and unbiased summary of the available evidence in research, including quality assessment/risk of bias of included articles.

A recent systematic review aimed to evaluate the scope and breadth of publicly available literature on the relationship between 100% fruit juice consumption and tooth erosion in humans. A systematic search was conducted across three databases, resulting in 17 relevant publications representing 14 studies. Both prospective cohort studies and randomized controlled trials (RCTs) were included in the search. Evidence from prospective cohort studies found no association between fruit juice intake and tooth erosion, while evidence from RCTs in adults suggests that 100% fruit juice consumption may contribute to tooth erosion and dental caries.  Authors of the review indicate the existing evidence on 100% fruit juice intake and dental caries and tooth erosion are inconclusive due to limitations in sample sizes and short-term study durations.

Meta-Analysis

Meta-analysis is a systematic statistical technique used to synthesize data from multiple studies on a specific topic. By pooling data from various sources, meta-analysis uses statistical methods to calculate an overall effect size of a particular intervention offering insights into patterns and trends across different research settings. Meta-analyses incorporate exhaustive, systematic searching across multiple databases and provide quantitative analysis of measures of effect assuming the absence of heterogeneity.

In a meta-analysis study, the efficacy of cranberry in preventing urinary tract infections (UTI) recurrence among generally healthy women was investigated. The data was analyzed from seven randomized-controlled trials involving 1,498 participants and indicated that cranberry reduced the risk of UTI recurrence by 26%. Additionally, the analysis indicated that some studies showed high risk of bias, particularly in terms of loss to follow-up or selective outcome reporting. While the meta-analysis shows the potential of cranberry as a preventative measure of UTI in women, larger and higher-quality studies are necessary to confirm the results.

Summary

Biofortis provides comprehensive scientific consulting and literature assessment that leverages the expertise of multidisciplinary teams to deliver solutions for researchers, businesses, and manufacturers across a multitude of industries.

For more information on our services, email us at biofortisresearch@mxns.com.

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Bodybuilders & Athletes

The sports nutrition category became more defined with the emergence of bodybuilders in the 1960s and 1970s. At that time, sports nutrition products consisted mainly of protein powders and amino acid supplements to enhance performance and improve physique.  Bodybuilders popularized the use of protein supplements such as whey and soy protein and helped hype the use of creatine to enhance strength and power. Athletes, similarly to bodybuilders, wanted to achieve enhanced performance and improved physique to put their best foot forward during game day.

Both bodybuilders and athletes pay close attention to their macronutrient and micronutrient intake to help achieve their goals of building muscle mass, increasing strength, and improving recovery. In regard to supplementation, these two groups look for ingredients such as protein to support muscle growth and repair: amino acids, specifically, branched chain amino acids (BCAA) to help promote muscle protein synthesis and reduce muscle breakdown and creatine to increase muscular strength, power, and endurance. Supplements containing caffeine, beta-alanine, and nitric oxide boosters are also popular within these groups to help enhance energy, muscle pump, focus, and performance during workouts. Bodybuilders and athletes that train extremely hard look for products with enhanced recovery benefits including carbohydrates and electrolytes to replenish glycogen stores and support hydration.

Active Nutrition Users

Active nutrition users are those who participate in regular physical activity such as competitive sports and group workout classes or are individuals who are simply trying to maintain a healthy lifestyle. Active nutrition users consume a variety of dietary supplements to meet their specific fitness goals, including protein powders and bars, amino acid supplements, energy drinks, pre-workout supplements, post-workout supplements, and other sports related products.  These users may also consume nutritional products that support their overall health and wellness such as multivitamins, immune-health boosting products, and probiotics.

Active nutrition users seek products with unique delivery forms including beverages, gummies, gels, and functional foods.  As the active nutrition user population grows and product demands increase, more emphasis is being put on clinically-studied ingredients with science backed benefits. In addition, unique formulations that include plant-based, non-GMO, gluten-free, and natural ingredients are becoming more popular in the mainstream market.

Biofortis’ Clinical Studies

Biofortis offers recruitment and screening of participants with various levels of physical performance from sedentary adults to highly-trained athletes. In-house assessment of exercise performance endpoints test products that may influences a person’s strength, endurance, hydration, energy expenditure, and cardiovascular fitness. Biofortis partners with external labs and experts for related measurements of biological specimens before and after an exercise challenge or program.

Biofortis is dedicated to protecting consumers’ health and wellness by delivering a wide range of clinical services for the food, supplement, and nutrition industries.  With over 400 completed studies and 15 years of experience, Biofortis has a leading clinical research team focusing on the development of innovative new ingredients, foods, dietary supplements, and nutrition programs.

On the forefront of its offerings, Biofortis’ clinical research provides its clients with dependable science with exceptional on-time budget track records.  The company’s team of experienced scientific and dedicated project managers guide clients through the entire research process.  The robust subject database has more than 20,000 research-integrated subjects for rapid recruitment as well as an advanced research facility where execution of clinical trials is the company’s top priority.

The post The Sports & Active Nutrition Category, Defining Users’ Needs appeared first on Biofortis Research.

Best before and use by date labels are essential to consumers’ health, as they provide vital information on how long food can be kept before it deteriorates or becomes unsafe. A shelf life test helps ensure quality throughout the lifecycle of your product. Our customized shelf-life studies enable you to determine your products’ best-before date and use-by date. This service is needed for new product formulations, to verify a new production or storage method, a new packaging, or a change in distribution conditions.

Our Shelf Life Testing Services

During the shelf life study design phase, our team will assist in evaluating why the food product is most likely to fail during storage. In most cases, it is due to the growth of spoilage organisms.

Sensory changes such as odor, texture, and color are also important aspects to be considered. Our shelf-life studies are customized according to your product formulation. Our experts use microbiological parameters such as spoilage and indicator microorganism levels.

Mérieux NutriSciences’ Food Science Center offers a complete shelf life testing portfolio that helps manufacturers validate and display correctly best before and use-by date in North America. Our procedures include microbiological testing of food and packaging materials.

When is food shelf life testing needed?

Food shelf life testing is needed in a wide range of situations, including:

• New product launch
• Change of packaging
• Change in product formulation
• Change of supplier
• QA/QC program

Mérieux NutriSciences’ reliable food testing laboratory network provides manufacturers with advanced scientific capabilities. Contact our experts to discuss the shelf-life of your food product and how we can help you.

Learn More

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The theme of this year’s National Nutrition Month is “Fuel for the Future,” with a focus on sustainability.  Wondering what it means to eat sustainably? We’ve got some tips to help you preserve the health of the earth while improving your own health and well-being.

Eating for the Earth

There are multiple ways to eat and shop in a way that supports the environment, including eating more plant-based proteins (while reducing meat consumption), reducing food waste, and buying local produce.

Prioritize Plant-Based Proteins

Especially as grocery costs rise, swapping your beef or poultry for a plant-based protein can cut down on costs, reduce your carbon footprint, and provide some additional health benefits.  Plant-based proteins include foods like beans, legumes, tempeh, tofu, and nuts. Meat production requires significant water and contributes to an increased carbon footprint, but producing plant-based proteins, specifically legumes, has been shown to improve soil health and biodiversity.

Reduce Food Waste

We’ve probably all had the experience of tossing a neglected bag of spinach at the end of the week. If you know you struggle to finish fresh produce, buying frozen and canned produce can be an excellent way to reduce food waste. Other ways to reduce food waste (and food-packing waste) include using creativity with leftovers, buying foods with minimal packaging, and opting for reusable containers and bags over disposable containers.

Buy Local

Buying produce at the farmer’s market (or even growing your own!) is a sustainable option because it cuts down on the amount of transportation – and carbon emissions – needed to get food from the farm to your table.

For more tips on sustainable eating, visit the U.S. Department of Agriculture’s Website.

Health Benefits of Eating Sustainably

Can eating for the environment help you live longer? It’s possible! One study published in JAMA Internal Medicine suggests that eating more plant proteins may lengthen lifespan. Plant-based proteins are generally low in saturated fat and have fiber, which is beneficial for blood sugar management, heart health, digestion. Even for plant-based proteins with fat, like nuts and seeds, these are healthy fats that may benefit cardiovascular health.

Eating fruits and vegetables – whether canned and frozen or fresh from the farmer’s market– are also beneficial for our health. A study published in the Lancet found that a plant-rich diet, including fruits, vegetables, and plant-based proteins, may reduce the risk of cardiovascular disease.  Fruits and vegetables contain fiber, vitamins, antioxidants, and minerals help keep our bodies healthy. Especially in the hot summer months, fruits and vegetables can help with our hydration due to their high water content. When opting for frozen or canned produce, opt for for labels like “no added sugar” and “low sodium”.

Needs some inspiration to start your sustainability journey? Check out these ideas for some nutritious, sustainable meal swaps to fuel your future:

• Black Bean Tacos: replace the beef or ground turkey with low-sodium canned black beans)
• Sweet Potato Chili: swap the beef for an extra can of beans and chopped sweet potato and add extra fresh or frozen veggies like bell peppers, carrots, celery, or whatever you enjoy
• Egg Scramble: swap the eggs for crumbled, firm tofu and season with your favorite herbs and spices. Worried about missing the classic yellow color? Use a dash of turmeric.

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The global probiotics market has grown tremendously in the last couple of years; especially in the supplement form. In 2021, the probiotics industry was >48 billion dollars with a 22% increase in probiotic supplements from 2019 to 2021. This increasing use of probiotic supplements is due to the evidence that probiotics support GI health. Further, clinical research has demonstrated the efficacy of probiotics in the treatment of conditions such as antibiotic-associated diarrhea, upper respiratory tract infections, abdominal pain in children, and infant colic to name a few.

Reacting to the increase in consumer demand and growth in the industry, researchers are developing novel probiotic strains at a fast pace while considering the impact of processing, storage, gastrointestinal survivability, and functionality of the cells. A key consideration during formulation is compatibility with other ingredients. Probiotic strains may be encapsulated to ensure survivability in the GI tract, during processing, and for application when added to different food matrices such as powders, bars, gummies, infant formula, and pet food.

The most widely used probiotic strains belong to two main genera, Lactobacillus and Bifidobacterium, due to their abundance in the human gut and GRAS status. Species of other genera such as Bacillus, Saccharomyces, and Streptococcus are also used as probiotic supplements.

Irrespective of probiotics with multiple strains or single strains, in capsule, powder, or as an additive in a food matrix, the level claimed on the label needs verification. Mérieux NutriSciences offers this verification in CFUs or AFUs and has experience with a variety of probiotic strains and their applications. Our services also include testing for contaminants to ensure the safety of probiotics for human consumption.

To qualify as probiotics, strains need to be viable and have a health benefit when consumed. Clinical studies help identify the minimal and optimal doses that probiotics exert on a favorable outcome. Biofortis, Mérieux NutriScience’s sister company, offers clinical research testing to demonstrate GI survivability and health benefit claim studies.

Our Mérieux NutriScience laboratory and Biofortis Research clinical trial services will support you through your product lifecycle and beyond ensuring a high-quality probiotic formulation supported by data.

We are eager to help!

Contact Us

1. International Probiotics Association Europe. Global and European probiotic market insights 2018-2021. IPAEurope website. https://www.ipaeurope.org/wp-content/uploads/2022/05/Market-data-probiotics-2018-2021.pdf
2. Probiotics in Disease Prevention and Treatment https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6656559/
3. The Development of High-Quality Multispecies Probiotic Formulations: From Bench to Market. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7468868/
4. Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications – A narrative review https://www.sciencedirect.com/science/article/pii/S0963996920307079#:~:text=Several%20techniques%20are%20currently%20available,%2C%20%26%20Tzia%2C%202020

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As you might have heard, the Food and Drug Administration (FDA) in the U.S. is working to reduce exposure to environmental contaminants in food and beverage products. The Closer to Zero campaign focuses on baby and young children’s food products, and the four main contaminants are arsenic, cadmium, lead, and mercury. These four contaminants, also called heavy metals or toxic elements, are found naturally. Exposure to higher levels can cause health risks, especially in younger children as their immune systems are not yet fully developed.

This initiative is going to evaluate the common foods eaten by infants and young children, such as dairy-based infant formula, soy-based infant formula, meat-based baby foods, and vegetable-based baby foods. In addition, the agency will also look into heavy metals exposure in fruits and cereals. After an intense scientific study, as well as consultation with stakeholders, the FDA will implement action levels. These action levels are what the FDA considers achievable by industry to minimize the presence of heavy metals. Upon finalizing these action levels, a timeframe will be established for assessment of the industry in meeting these standards.

The first Draft Guidance of this initiative was released in late January 2023 and is centered around lead levels. The final version will not be worked on until later this year. The tentative action levels for lead in the following foods are:

• 10 parts per billion (ppb) for fruits, vegetables (excluding single-ingredient root vegetables), mixtures (including grain and meat-based mixtures), yogurts, custards/puddings, and single-ingredient meats
• 20 ppb for root vegetables (single ingredient)
• 20 ppb for dry infant cereals

While we await the official Draft Guidances for arsenic, cadmium, and mercury, the forthcoming action levels have been known for some time, thus Mérieux NutriSciences has already implemented an update to meet these guidelines. Using Inductively Coupled Plasma Mass Spectrometry (ICP-MS) testing, our chemists have successfully lowered our detection limits for the four heavy metals.

Detection limits for the ICP-MS testing method for heavy metals.

Although the initial reason for updating our internal methodology was to meet the coming Closer to Zero action levels, our method capability can cover nearly all food and beverage products, with some restrictions on a matrix-to-matrix basis.

Contact Merieux NutriSciences today for any questions relating to the Closer to Zero campaign or how we can help you!

Contact Mérieux

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Sugar reduction in foods has been a major public health priority for governments and consumers alike. Consumption of foods high in sugar has been linked to numerous diseases and other physical health complications. Reducing sugar through the reformulation of products may be the answer.

Many believe that food manufacturers are dragging their feet on reformulating their products to reduce the amount of sugar, but some are leading the way. Let’s take a look at some of the ways manufacturers are achieving reducing sugar through reformulations.

Highlights:

• Sugar is one of the biggest concerns for consumers in terms of food and beverage choices.
• Sugar reformulation in confectionaries and alcoholic beverages is particularly popular.
• Consumers prefer natural sweeteners to artificial sweeteners in their sugar reformulations.
• New novel sugars are slowly making their way to the market and may provide manufacturers with additional options.

Why is sugar reformulation so important?

According to the IFIC’s 17th annual 2022 Food and Health Survey, which explored Americans’ perspectives and behavior related to food, “low in sugar” was the second most popular answer when participants were asked what the main attributes of healthy food were (32%). The most popular answer was “fresh” (37%).  This illustrates the gravity of consumers’ perceptions of sugar and health. Additionally, this survey found that nearly three out of four, or 73% of respondents answered that they are trying to limit or avoid sugars.

In Europe, a recent study from the EFSA found that 2 out of 3 respondents had, at some point in their life, tried to reduce their sugar intake.

This data highlights the importance of reducing sugar for consumers and also what food and beverage producers see as a potentially profitable and burgeoning market.

What types of products are being reformulated?

Soft drinks have long been used as the poster child for the obesity crisis and beverage manufacturers have already taken numerous steps to reduce the sugar content in many of these drinks.

According to UNESDA Soft Drinks Europe, the European soft drink industry reduced average added sugars by 3.6% between 2019 and 2021.   While sugar reformulation in the soft drinks sector has been making major strides, industry experts believe that alcoholic beverages, such as beer and cider, will be the next major group to look to reformulate.

Another major area of sugar reduction through reformulation has been in confectionary and sweets. There have been significant product launches this year in these categories with low sugar/reduced sugar or even zero sugar claims.

How can sugar reformulation be achieved?

If consumers want less sugar and producers are to meet these expectations, what options do they have to replace sugar in their formulations?

One thing has become clear in all areas of reformulation, while consumers demand certain ingredients be cut, they still expect the products to taste good. Therefore, one of the ways producers are keeping flavor while reducing sugars is to add additional ingredients that have high flavor profiles such as fruits, seeds, cocoa, and nuts. These added ingredients not only allow the product to remain tasty with a reduction of sugar, but also allow companies to market them as having added protein, vitamins, or fibers.

Many brands are choosing sugar-free options, which often means relying on high-intensity sweeteners like Stevia. In these cases, the product can become overly sweet, therefore, formulators often add cocoa powder for instance to soften the taste through added bitterness.

Natural vs Artificial Sugars

Clean labels and simple ingredient lists are becoming more and more favored by consumers across the globe. The choice of sweetener will become even more important to consumers as their interest in reduced-sugar options expands beyond sugar content alone. Consumers are starting to look more closely at product labels for the types of sweeteners used in their food and beverage purchases as clean label demands have become commonplace. People want to buy items that are beneficial for them and the environment, and they are increasingly making purchases based on their principles. Because of this, they are drawn to product labels that are brief and emphasize natural components.

This has led consumers to favor natural over artificial sweeteners when it comes to sugar reformulations. Consumers expect reformulations to be plant-based, sustainable, and natural. Therefore, sweeteners like honey and stevia, which are plant-based are increasingly favored. It also allows food and beverage manufacturers to make the claim of “naturally sweetened,” which is much more in line with consumers’ values.

Another major trend in sugar reformulations is the use of natural syrups or extracts. These natural sweetening syrups such as rice, oat, and other cereals are easy for consumers to identify with and understand making them ideal choices for natural sweetening. Additionally, food and beverage manufacturers can make natural claims with these syrups, and they are often easy to incorporate in reformulations.

New sugar alternatives

Three of the most interesting advances in the near future for sugar reformulation are Reb M stevia production, bioconversion, and precision fermentation. These advancements once improved have the potential to not only reduce sugar or eliminate it completely but also make low-sugar products more affordable and sustainable in the long term.

Another new area that might play a critical role in sugar reformulation is the development of flavor and taste modification techniques. These substances, which are often marketed as natural flavors, can help reduce sugar in products like baked goods where sweeteners like stevia are not allowed.

Other novel food sugars like allulose are still under regulatory review but could have future potential for reformulations.

The future for sugar reformulation is bright

Overall, it is clear that consumer demand is driving sugar reformulation efforts. Furthermore, food and beverage producers seem keener than ever to meet these expectations, and how they can achieve these goals has never been more plentiful!

The post Reducing Sugar in Foods Through Reformulation appeared first on Biofortis Research.

• 1. Biofortis Research, Addison, IL 60101, USA
• 2. Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA
• 3. Consultant, Ridgefield, WA 98642, USA
• * Author to whom correspondence should be addressed.

Academic Editor: Bahram H. Arjmandi

Abstract

Dietary supplements for weight management include myriad ingredients with thermogenic, lipotropic, satiety, and other metabolic effects. Recently, the safety of this product category has been questioned. In this review, we summarize the safety evidence as well as relevant clinical findings on weight management and metabolic effects of six representative dietary supplement ingredients: caffeine, green tea extract (GTE), green coffee bean extract (GCBE), choline, glucomannan, and capsaicinoids and capsinoids. Of these, caffeine, GTE (specifically epigallocatechin gallate [EGCG]), and choline have recommended intake limits, which appear not to be exceeded when used according to manufacturers’ instructions. Serious adverse events from supplements with these ingredients are rare and typically involve unusually high intakes. As with any dietary component, the potential for gastrointestinal intolerance, as well as possible interactions with concomitant medications/supplements exist, and the health status of the consumer should be considered when consuming these components. Most of the ingredients reviewed also improved markers of metabolic health, such as glucose, lipids, and blood pressure, although the data are limited for some. In summary, weight management supplements containing caffeine, GTE, GCBE, choline, glucomannan, and capsaicinoids and capsinoids are generally safe when taken as directed and demonstrate metabolic health benefits for overweight and obese people.

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Do you ever get bored of the food you cook at home? 

Well, this month we want to encourage you to experiment with different flavors in your cooking. For National Nutrition Month this year, we are celebrating a world of flavors!

Use Less Salt with Other Herbs & Spices

That’s right! This month we challenge you to try a meal with a new spice or herb. Herbs, whether fresh or dried, are a great way to add flavor to your meals. If you find it hard or expensive to find fresh herbs at your local grocery store, consider growing them at home! Here are a few herbs and spices I recommend you try!

Bay Leaf

Dry bay leaves are inexpensive, and their taste can be described as ‘woodsy’, similar to oregano and thyme. They are great in meat marinades and in the cooking process of sauces, stews, and vegetables. However, you will want to use them at the beginning of cooking to let the flavor draw out and remove them before serving. 

Bay Leaf Nutritional Benefits

• Supports your immune system 
• Antioxidants
• Can help an upset stomach

Click here for more information from the National Library of Medicine.

Rosemary

Not only is it a great name, but the flavor has been described as both lemon and pine. Consider using rosemary when sautéing meat, baking fish, or letting it stew in tomato sauces, potatoes, soups, vegetables, and dressings.

Rosemary Nutritional Benefits

• Anti-inflammatory
• Memory boosting
• Relieves anxiety/stress

Click here for more information from the National Library of Medicine.

Sage

Sage has a bold, earthy taste. It has been described as slightly peppery and minty. It is recommended to use a small amount due to its strong flavor. Sage works well with root vegetables and meats like pork, beef, and sausage.

Sage Nutritional Benefits

• Anti-inflammatory
• Supports your immune system (full of antioxidants)

Cinnamon

If you thought cinnamon was just for pastries, think again! Cinnamon is a great addition to yogurt, fruit, stews, chilis, or as a meat rub.

Cinnamon Nutritional Benefits

• Anti-inflammatory
• Heart health

Click here for more information from the National Library of Medicine.

Smoked Paprika

Although there are different versions of paprika (sweet, hot, and smoked), smoked paprika is by far my favorite spice to cook roasted vegetables! This spice is made using smoke-dried peppers; it adds a mild smoky flavor profile. It also pairs well with sauces, stews, and as a rub on grilled meats.

Smoked Paprika Nutritional Benefits

• Antioxidants
• Anti-inflammatory

Oregano

There are two types of oregano; there is regular oregano, an Italian and Mediterranean spice with minty undertones, and Mexican oregano, with a peppery lemon flavor. They both are inexpensive and have a bold earthy flavor. 

Try using regular oregano in pizza, grilled shrimp, roasted chicken, or roasted vegetables. Mexican oregano would best be paired with chili, salsas, stews, and tacos.

Oregano Nutritional Benefits

• Antioxidants
• Antimicrobial properties

Click here for more information from the National Library of Medicine.

Celebrate National Nutrition Month with Flavor

Every bite of food should be filled with flavor, even healthy foods! Let us know how you celebrate a world of flavors at home!

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