Bookmark Website  | Free Registration  | The Team
The Lounge  | Champions  | The Wire |  Schedule |  Audio  |  Arcade  |  The Top Ten  |  Historical  |  Email  |  Video

The Power of Capsulized Foods


For most people, the concept of capsulized food? usually conjures up images of space travelers ingesting meals condensed into a compact pill. However, in modern-day reality, things are quite different. Capsulized foods are one of the most innovative nutritional advancements in recent memory, and will soon become a significant - and highly valued - concept within the healthy eating community.

To understand what capsulized foods are and how they are positively changing the way the world eats, it is helpful to see the problem that capsulized foods are designed to solve. In a word, that problem is: lack.

Despite the growing awareness of eating healthy, most attempts to provide people with healthy meal and nutritional products suffer from some kind of 'lack'.

There is a lack of convenience. Many foods are not packaged for convenience. Those that are convenient are oftentimes heavily processed and filled with artificial ingredients. And, preparing meals often requires a luxury of time many consumers do not have.

There is a lack of portability. This is a direct extension of convenience. Though a full-course meal may provide the right amount of low glycemic carbohydrates, unsaturated fats, and complete proteins, it is often tethered to the kitchen table.

There is a lack of sources. Our world is abundant with natural and processed foods. Yet, finding the right combination of those foods to meet our dietary needs is challenging for many. The array of choices adds to the confusion, and sometimes the food selections we want are not available to us. Whether one is on a low carbohydrate, low fat, or isometric diet, finding the right foods and incorporating them into our daily lifestyle requires effort.

There is a lack of nutrient-density. This refers to the amount of nutrition within a given food. For example, a soft pretzel weighing 60 grams has a low density of nutrition, whereas an egg also weighing 60 grams has a high density of nutrition. Ounce for ounce, many processed foods possess less nutritional value (or, density) than whole foods such as fruits and vegetables. However, many processed foods have great merit since they do provide dense nutrition in a small amount of food. The challenge is in identifying the foods that are rich in nutrients versus the foods that are not.

It is within this situation of lack that capsulized foods provide real eating solutions. Sometimes called "compact liquid foods", capsulized foods are extremely portable, require no preparation time at all, and travel easily due to their small, durable, and lightweight containers. At the same time, capsulized foods are liquefied, which allows them to be quickly consumed. This is of primary importance to eaters who simply do not have time to prepare and then sit through a traditional meal. Capsulized foods are also extremely rich in nutrients, and in fact provide the highest nutritional value per fluid ounce of any food product on the market. As such, capsulized foods effectively solve the lack of convenience, portability, and nutrition-density in a single, cost-effective eating solution.

Yet there is another key aspect of capsulized foods that must be present; in fact, it is arguably the most important aspect of all: taste[i].

Research has proven that nutritional supplements of any kind will simply not have a lasting impact if taste is not a primary design consideration. True, while people are willing to tolerate foul-tasting cough medicine, they only do so because the frequency is a few times per year. Eating, however, is an activity - and for many, an enjoyable activity - that people engage in on a daily basis; several times a day, in fact. Asking people to tolerate unpalatable nutritional foods is simply not a reasonable expectation, and for years, any attempt to create capsulized food has been unable to overcome this hurdle. That is, until very recently. Manufacturers today understand that in order to develop a capsulized food - a food that can become a staple in consumer diets -- taste is paramount.

Capsulized foods often provide a complete macronutrient- and micronutrient-enriched meal in a only a few liquid ounces. This allows consumers to go from hungry to satiated, and from undernourished to nourished in less than five seconds. And at around 100 to 200 calories, capsulized foods are suitable for those on calorie-reduced diets, or those who simply want to maintain their weight.

The defining target market for nutritional supplements is no longer elite athletes, but the millions of everyday people who have been exposed, some since birth, to sugary cereals, fast foods, potato chips, candy bars, and caffeinated soft drinks[ii]. This broad group of consumers is interested in healthy choices, but has proven its absolute power in punishing products that fail to reach the lofty bar set by taste buds. They also demand convenience, and capsulized foods deliver.

Eaters can now, through capsulized foods, enjoy the convenience, portability, nutritional-density, and taste that they have demanded for decades. This bodes well for not only the current generation, but future generations as well, who will have access to capsulized foods as viable and intelligent eating options.

ABOUT PROTICA

Founded in 2001, Protica, Inc. is a nutritional research firm with offices in Lafayette Hill and Conshohocken, Pennsylvania. Protica manufactures capsulized foods, including Profect, a compact, hypoallergenic, ready-to-drink protein beverage containing zero carbohydrates and zero fat. Information on Protica is available at http://www.protica.com

You can also learn about Profect at http://www.profect.com

REFERENCES

[i] Source: "Taste Matters". AFIC. http://www.afic.org/Taste%20Matters.htm

[ii] Source: "Sports Drinks and Energy Bars: Fuelling the Couch Potato". Kalorama Information. http://www.kaloramainformation.com/editor/viewcontent.asp?prid=373

Copyright - Protica Research - http://www.protica.com


MORE RESOURCES:

Boston Globe

Six myths about nutrition and health
Boston Globe
Fact: Both can be part of a healthy diet, but you should avoid saturated and trans fats and processed carbohydrates, according to Kate Sweeney, a registered dietitian who manages the Nutrition and Wellness Service at Brigham and Women's Hospital.



Shaw's grocery awards senior nutrition grant to CVCOA
vtdigger.org
To ensure that Central Vermont seniors living at risk of hunger receive the nutrition vital to their overall health and wellness, CVCOA partners with 14 senior meal sites to provide more than 190,000 meals to 1,700 elders each year. Home-delivered ...

and more »


Press Herald

Nutrition becomes a new arena for climate change politics
Chippewa Herald
The food pyramid, that three-decade-old backbone of grade-school nutrition lessons, has become a test case of how far the Obama administration is willing to push in pursuit of its global warming agenda. The unexpected debate began with a suggestion by ...
Commentary: You are what you eat and how you grow itPress Herald

all 3 news articles »


Care2.com

5 Biggest Nutrition Mistakes Beginners Make
Care2.com
With the start of a New Year, motivation is renewed and healthy diets are taken up with gusto. But before you embark on your new weight loss plan, it's important that you equip yourself with knowledge on how to design your diet effectively for the long ...
Nutrition tip of the week: How NOT to lose the weightLakenewsonline.com
Restaurant calorie counts aren't always created equalHouston Chronicle

all 12 news articles »


Sioux City Journal

Siouxland school lunches and elderly nutrition for the week of Jan. 25
Sioux City Journal
Reservations are required a day in advance by calling the Sergeant Bluff site at 943-4669 or the Connections Area Agency on Aging nutrition office at 279-6900 ext. 25. For more information about other available meal sites, call 279-6900. This week's menu:.



Microwave cooking and nutrition »
Harvard Health Publications
As far as vegetables go, cooking them in water robs them of some of their nutritional value because the nutrients leach out into the cooking water. For example, boiled broccoli loses glucosinolate, the sulfur-containing compound that may give the ...



Sports Nutrition Market to 2019 - Food, Drinks and Sports Nutrition ...
MarketWatch
One major trend coming up in the sports nutrition market is the emergence of private label brands. Many retailers entering this market are developing and offering low-cost sports nutrition products to consumers. Complete sports nutrition research is ...

and more »


Healthy Eats (blog)

This Week's Nutrition News Feed
Healthy Eats (blog)
In this week's news: Diet may be key to diabetes prevention for women; pizza constitutes a staggering percentage of kids' caloric intake; the guidance on salt for older adults gets a bit grainier. One way to help prevent type 2 diabetes. Eating a ...



National nutrition rock show 'Jump with Jill' to visit three Grand Rapids schools
MLive.com
GRAND RAPIDS, MI -- Students at three Grand Rapids-area schools will be rockin' and jumpin' during a free assembly next week from the nationally-acclaimed nutrition show, Jump with Jill. North Godwin Elementary School, Northview's North Oakview ...

and more »


Should I Drink Almond Milk?
TIME
The darling of the plant milk substitutes, almond milk is an obvious choice for vegans and people with lactose allergies, and almond milk is 50% lower in calories than cow's milk, says Kristin Kirkpatrick, registered dietitian and manager of wellness ...


Google News


Advertisement



Section Site Map - Submit News - Feedback - Comments - Advertise with Us

Copyright 2006 Luminati Inc. All rights reserved.