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Study: How Your Blood Sugar Falls After Eating is a Key to Hunger

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A new study shows that how you metabolize calories determines whether you get hungry within just a few hours of eating, according to a new study just released in the journal
Nature Metabolism. Âre you a big dipper or a little dipper? Meaning does your blood sugar fall like a rock, or stay steady? The answer may reveal why some of us might be driven to eat more than others, especially within hours of having our last meal, causing us to be more prone to gain weight or not be able to lose it.
A big dipper is someone whose blood sugar dips shortly after eating, so they feel hungry all over again, even if their cells are adequately fed. A little dipper keeps their blood sugar from dropping so fast or far, meaning their body gets the message: All good here. No reason to eat again for hours, so they end up not overeating throughout the day. ....

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Firehouse Subs filling 12,000 jobs

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April 6, 2021
In an effort to fill 12,000 jobs, Jacksonville, Florida-based Firehouse Subs is hosting a nationwide hiring event this week. From 2 to 5 p.m. on Tuesday, Wednesday and Thursday, job seekers may stop by their local Firehouse to interview for full- or part-time positions.
Our brand is lucky to be in a position where we can expand our restaurant teams and create opportunities within our local communities during these challenging times, Don Fox, Firehouse Subs CEO said in a company press release. Our restaurant owners are passionate about heartfelt service and hearty, flavorful food, and we re excited to welcome new team members who share those values. ....

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Loma Linda Tuno: Plant-based tuna and the benefits of soy

Loma Linda Tuno: Plant-based tuna and the benefits of soy
The start of 2021 saw a record number of plant-based products hit the market.
With demand from consumers stronger than ever, huge opportunities to develop plant-based alternatives to animal products such as
Already recognised as a hero ingredient in plant-based food, soy is the most used plant-based protein for food formulations globally and in the UK. As well as a multitude of nutritional benefits with its complete protein source, essential amino acids, and low levels of saturated fat, something that draws producers to the product is its versatility.
Soy performs well in the manufacturing process, withstanding high cooking temperatures without breaking down. It is able to be moulded into new shapes, making it the go-to product for brands looking to create nuggets, chunks, strips and flake-like textures. ....

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Brusco boss Ashby on sodium reduction and Smart Salt

Food manufacturers will face continued pressure to lower salt levels in their products in response to a growing ‘health crisis’, according to Andrew Ashby, managing director of ingredients supplier Brusco Food Group.
Ashby, whose company recently announced a partnership with sodium reduction system Smart Salt, told
Food Manufacture:
“In the UK we have over 16 million people with high blood pressure and that is one of the main risk factors for stroke, heart failure and kidney disease.
“Regularly eating too much salt puts increased risk of developing high blood pressure because of excess sodium in the body. Ultimately, too much sodium is driving a health crisis in the UK, which is why we should be looking at it from a food manufacturing perspective.” ....

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Ingredients supplier Ulrick & Short acquired by Novax

Ingredients supplier Ulrick & Short acquired by Novax
Clean label ingredients firm Ulrick & Short has been acquired by Novax, the investment company of Stockholm, Sweden-based Axel Johnson Group, for an undisclosed sum.
Ulrick & Short will continue to operate as a standalone business with founders Adrian Short and Andrew Ulrick staying on as minority shareholders. The existing management team will remain in place.
Adrian Short, founder, director and shareholder of Ulrick & Short, said:
“From the first meeting with the Novax team it was clear we had found an organisation and group of people that shared our values and beliefs of how a business should be nurtured and developed. ....

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