#barley malt extract

[maltextract123]

How to choose reliable sources for malt extract

Malte extract which is widely used in the food industry is indispensable in the process of brewing, baking and confectionery industries. This ingredient defines the taste, texture as well as the quality of the final product, more so for beverages. That is why choosing the right barley malt suppliers is important in case of product quality and business success. If you are a manufacturer producing on a large scale or are a small business, then it is very important that you use the right malt extract and this makes it essential that you source for the right supplier.

Points to Consider While Choosing a Supplier

You will benefit long-term from acting prudently when assessing potential suppliers and determining whether they will help you achieve your objectives by continually delivering quality products as your business grows.

The first criterion when selecting malt extract suppliers is thus the field experience and character of the supplier. Established suppliers usually have high-quality performance and reliability and are often known to have complied with regulatory requirements. By looking into the reviews made by the customers, certifications made in the industry, and testimonials given, one can know the credibility of the supplier.

Further consideration is as to the specialization of the supplier and whether they can produce the product range. The right supplier should have various malt extract product types needed for production such as the liquid malt extract and the powdered malt extract. Largely for this reason, it is vital to guarantee that the supplier is very strict on quality assurance right from the point of acquisition of materials to the actual packaging of the final product. Thus, the issue of consistency is crucial as far as the flavour and texture of the final product are concerned and the use of this system can be a game changer.

Also, efficiency is emphasized in terms of supply and this is because the supply chain should always be on. The local suppliers who deliver on time and provide good customer service as well as respond to large orders are likely to do more for your business in the long run.

Lastly, the question of price cannot also be left out as one of the vital considerations. Although choosing from a variety of service providers it can be very tempting to stick to the lowest price, one has to be concerned about the quality of service bearing in mind that service providers will always charge differently depending on the price range.

Low prices can always beg the question of why products are so cheap; it may be due to cost-cutting, low-quality materials or wrongly mixed ingredients. On the contrary, seek for those suppliers that offer fair prices for the malt extract while at the same time guaranteeing quality.

Conclusion

Selecting an appropriate supplier of malt extract powder in India is one of the ways through which any business can either benefit or suffer. The quality, reliability of products, their prices, and most importantly customer services are good aspects of operations to focus on while selecting a supplier to work with in production.

for more information about: Malt Extract Powder Please visit at https://www.mahalaxmimaltextract.com/

[hylianengineer]

I want to live in Nightvale where wheat and wheat byproducts have been exiled.

This post is brought to you by me planning a trip to Italy.

[pvmmaltings]

A liquid extract derived from malted grains and cereals,Taste-Sweet and a characteristic malty flavour ,Ingredients-Barley/Wheat/Millet

[pancakeke]

"malted" grains are the same as "sprouted" grains. the process of germination breaks starches down into sugars, making them sweet.

malted milk is powdered milk that also contains a sweetener made from malted barley (called malt extract, or just malt).

a "malt" as in the dessert is a milkshake that also contains a couple spoonfuls of malted milk powder.

study this. there will be a test.

[windwardstar]

In my further 3am and my hip pain is keeping me awake so I've decided to read all the ingredient labels in things adventure: I have two different store brands of bran cereal. They differ ever so slightly with vitamins d (15% vs 6%) potassium (4% vs 6%) vitamin a (25% vs 60%) vitamins c (100% vs 90%) and copper (15% vs 20%).

Oh and sodium of 230mg vs 300mg

The carbohydrates are 31g vs 32g (7g fiber, 6g total sugars with 6g added sugars vs 6g fiber, 7g total sugars with 5g added sugars)

And the only difference in ingredients is corn syrup with malted barley syrup vs brown sugar syrup with barley malt extract.

Which is like hmmm I may have to do a taste test. So I took a photo.

Image: two handfuls of bran cereal flakes on a plate. The left one is a slightly lighter color more gold than the brown of the right. It also has a more autumn-leafy texture. End description

The lighter color has a slightly sweeter taste and slightly more delicate crunch. But they're also bran flakes so like they still both taste like bran flakes (yay!).

But like this does explain why I'd feel like sometimes the cereal was different. Bc I go shopping at whatever store is most convenient for hitting on my way home or when doing other errands. Which means I get both boxes and haven't really paid too much attention because the longass list of 100% daily value of the rest of the vitamins and minerals was the same and they both taste good with banana and brown sugar.

[bowlzone]

Today's cereal is Oatibix Flakes Nutty Crunch!

Initial impressions: I simply must apologize for the sorry state of this poor cereal box, purchased from a supermarket a large distance from my house, I swaddled it in my arms as I soldiered on through a thunder storm but it was clearly not enough to save it's constitution. However the inside remains just as pristine as ever for this exciting new review! Oatabix Flakes Nutty Crunch is a cereal made up of a number of different components; classic oatibix flakes, honey comb, almonds, cornflakes and caramelized nuts. Before pouring it out, I followed the instructions on the top of the box and shook vigorously. Hopefully this means a nice even distribution of bits throughout.

Post bowl thoughts: All the individual components merge here to form an extremely dusty and beige bowl of cereal, without a particularly distinct smell. When I take my first spoonful, the texture of the oatibix flakes makes me feel like my teeth are small millstones grinding against each other to turn wheat into flour. It's not all together unpleasant, but I can't shake the thought from my head as I make my way through the bowl. The additions here of honey comb, almonds, cornflakes and caramelized nuts get slightly lost and instead pop up every once and a while to add a crunch of texture. They don't impact the taste at all though, which is a shame as it means the whole bowl stays relatively bland. This is a cereal that would hugely benefit from the addition of some fruit to add a brightness to the neutral palate it possesses straight out the box. On the whole my main complaint with Oatibix Flakes Nutty Crunch is that it is not gluten free. Surely replacing the wheat in Weetabix with oats is a great way to exclude gluten from the cereal as a whole, but no. This cereal contains malt barley extract, right down near the bottom of the ingredients list. It's frustrating that clearly no thought was put into making this cereal an accessible option for people stuck with expensive and uninteresting free-from foods, when a small adjustment could have enabled it. All in all, unnecessary inclusion of gluten aside, this isn't a bad bowl of cereal. It's also not a good one. Perhaps as I work my way through the box and add some mix-ins, I'll feel more generous towards it, but as things stand I can only offer a shrug.

[omniumbrewing]

What are the steps of beer brewing process?

Brewing refers to the process of producing beer through the fermentation of malted grains, typically barley, using yeast. It is a combination of art and science that involves various steps, including malting, mashing, lautering, boiling, cooling, fermentation, conditioning, carbonation, filtration and packaging, and maturation.

Malting: The process begins with malting, where barley grains are soaked in water and allowed to germinate. This activates enzymes that convert the starches in the barley into fermentable sugars.

Mashing: The malted barley is then milled and mixed with hot water in a process called mashing. This allows the enzymes in the malt to break down the starches into sugars. The mixture, known as the mash, is held at specific temperatures to promote enzyme activity and sugar extraction.

Lautering: After mashing, lautering involves separating the liquid portion of the mash (known as the wort) from the solid grain material. This is typically done by rinsing the mash with hot water and collecting the wort.

Boiling: The wort is transferred to a kettle where it is boiled. During this process, hops are added to provide bitterness, aroma, and flavor to the beer. The boiling also sterilizes the wort and helps to clarify it by precipitating proteins.

Cooling: Following the boiling process, the wort needs to be rapidly cooled to a temperature suitable for yeast fermentation. This can be achieved using a heat exchanger or by transferring the wort to a fermentation vessel and employing cooling equipment.

Fermentation: Once the wort has been cooled, yeast is added to the fermentation vessel. Yeast consumes the sugars in the wort and produces alcohol, carbon dioxide, and various flavor compounds. Fermentation can take anywhere from a few days to several weeks, depending on the beer style and yeast used.

Conditioning: After primary fermentation, some beers may undergo a secondary fermentation or conditioning phase. This allows the flavors to mellow, and any remaining yeast or sediment to settle. Conditioning can take place in the same fermentation vessel or in a separate vessel.

Carbonation: Carbonation adds the desired level of carbon dioxide to the beer, creating bubbles. Carbonation can be achieved through natural carbonation (where priming sugar is added to the beer before bottling) or forced carbonation (using carbon dioxide gas).

Filtration and Packaging: Before packaging, the beer may undergo filtration to remove any remaining solids or haze. The filtered beer is then packaged into bottles, cans, or kegs, ensuring proper sealing to maintain freshness and prevent oxidation.

Maturation: Some beer styles benefit from a period of maturation, allowing flavors to develop and mellow further. This can take place in the bottle, can, or keg.

[dzone-16]

Malt Liquor Showdown! Time for another taste review!

Malt liquor is not beer! Not technically anyway. The flavors can be very similar, but the main differences are the reduced or completely omitted presence of hops, and the higher sugar content compared to beer. They also tend to have higher ABV, though this isn't really the case with Mickey's.

I found the Silver City Brewery's DeLuxe Craft at a big wine and beer shop last week, and it got me thinking about Mickey's. So I found the latter, returned for the former, and did a side-by-side! I had fun with my last written tasting, so why not go again with another slightly obscure beverage...

The Mickey's (Milwaukee, WI) is classic stuff, my grandpa used to drink these when I was very young. That stubby, wide-mouthed green bottle is iconic alongside that wasp mascot. On the nose is quite similar to a typical lager, bready, yeasty, not a strong hop presence. Flavor-wise, it again reads as a lager, but with a slightly syrupy texture. This is one of the only beers I've ever seen that lists corn syrup (specifically NOT high fructose) as an ingredient, as well as a standard nutrition facts label. Anyway, malt forward with a smooth corn roundness on the tongue. Hoppy bitterness only comes in toward the end, has subtle fruity notes, and is quite weak. I assume this is because it uses hop extract rather than the real thing. No real complaints about this, it's nostalgic for me personally, and the sweetness makes it easy to pound. The pictogram on the underside of each cap is fun too, just like classic glass bottle SoBe bottles!

Silver City Brewery's (Bremerton, WA) DeLuxe Craft brings a slightly more refined presentation as well as flavor. Refined in terms of can design, meaning it fits well with the rest of their lineup while standing out with that classic turquoise hot rod color and script lettering. To be honest, Mickey's still wins in this category for me. On the nose, DeLuxe is fruitier than Mickey's, which comparatively has a heady, chronic scent. I could take either, both smells appeal to me. As I drink DeLuxe, I notice it's a fair bit more aggressively carbonated than Mickey's. DeLuxe also brings a longer lasting malt flavor and less corn syrupy-ness. The flaked corn mentioned on the bottom of the box tastes more real, and balanced against the barley. There may be some corn syrup in it though, because it is still softer and smoother than a regular lager. The hop extract (or however they hopped this) leaves the mouth with more fruity aromas than Mickey's, and dryer overall in terms of sweetness. But only JUST so. The higher alcohol content (5.6% vs 7%) opens up these flavors that much more.

I would personally give the win to DeLuxe here, as I prefer the bubbles, less sweetness, and more hoppy combination to Mickey's. This is in no way saying that Mickey's is bad, it rides high on nostalgia, drinkability, and availability. But the refined character just barely beats the bee.

[hoppytrailspod]

We, like beer, are uniquely crafted by the friends we made along the way

Years ago there was an article in Zymurgy, the magazine published by the American Homebrewer's Association that has stuck with me since I read it, probably 10 years ago. I've done a quick search but realistically there's no hope of me finding the article in any efficient way. Maybe I'll reach out to the AHA for help finding it, or maybe this will be just one more memory I pull from but never fully revisit.

The gist of the article is that Beer is essentially not made up of what we consider beer ingredients, it's merely water that has been touched and influenced by the other ingredients to make the water better than it was alone. After all, the author's reasoning went, each "ingredient" is only in the water for a short time before it's removed and discarded. The grains are in the boil, as are some bittering hops, then the water or wort is strained off of the grains and the grains are disposed of. The same goes for the hops, and the yeast as well (lees). This is very much unlike any other recipe in which ingredients are all combined together and remain present in the final product, like a cake or other baked goods, or even mashed potatoes.

Certainly the article went more in depth than that, but you get the gist. The final point was that we are like beer in that we rub up against people throughout our lives and so as we go on we are influenced by people and experiences and they create the characteristics of the beer we are at any time in our lives, to strain the metaphor a bit.

As I've been thinking about this article recently, I started to realize this is a great mischaracterization, both of beer and of people as a whole. Beer isn't just touched by ingredients that are then discarded, and people aren't just touched by people and experiences that are later discarded. We are more than that, and so is beer, and understanding this makes the metaphor stronger.

Water, as many articles will attest, is one of the most important factors in creating beer. Depending on where you are, water has different pH levels, mineral contents, etc., because water isn't just water almost ever. Most of the time water looks pretty similar, it's a clear liquid. Most of the time water tastes similar enough that we can all tell it's water. There may be some noticeable differences to taste and aroma, but usually the differences are too small to really be all that detectible to our human sense.

Similarly, when we come into this world, we come with our own unique and particular makeup. We all have unique combinations of physical characteristics, eye color, hair color and type, birthweight, etc., and some of us may have some genetic predispositions for certain medical conditions. But on a quick look we're all identifiable as the same thing, people.

When water is boiled and grains added to make a wort through a process called mashing, there are interactions going on between the water and the grains. Most crucially, fermentable sugars are extracted from the grains into the water, which yeast will later eat and convert to alcohol. The water is not just touched by the grain, the water extracts certain essence from the grain and retains it after the "spent" grain is removed. The water also picks up other characteristics of the grains, which is why there are so many brewing grains to choose from.

The characteristics the grain imparts are influenced significantly by the grains past, the grains experiences before the boil. Factors like the type of grain (is it malted barley, flaked oats, rye, etc.), the malting and roasting or kilning process, and more. All of the things that happen to the grain before the boil determine what the grain will bring to the interaction and to the relationship as a whole.

Then, there are factors that determine what the water takes from the grain as it moves through the process. the length of the boil time, the temperature of steeping and whether a stepped mash process was used. The characteristics of the water also play a role, including the previously mentioned pH, mineral content, and other water characteristics. The water may also leave some traces of some of those minerals behind on the grain after the wort is drained away.

Who the water was, and who the grain was before the interaction, as well as the factors of the interaction itself, determine what each of the ingredients leaves behind with the other, and what each ingredient takes from the other, before they part ways. After the interaction the grains are not merely discarded, and in fact often go on to serve an important purpose of their own unrelated to their contribution to the beer. Many breweries will accumulate their "spent" grains to be donated or sold as livestock feed, or even to be used as a substrate for growing culinary mushrooms. Alternatively, these grains can be composted to feed home or commercial gardens and farms. Sometimes some of the spent grains are used to make breads, cookies or muffins.

Many times in our own lives, we see ourselves as the main character and everyone else as ancillary characters here to provide color to our own stories. But it might be more apt for us to see ourselves as the beer, and everyone in our lives as these other ingredients; ingredients who through their interactions with us, and based on who we each were before and the circumstances of our interaction, leave each other with some of ourselves, and take some of each other away with us, sometimes more and sometimes less, ultimately leaving us each different than we each were before. Those other "ingredients" then go on to have their own fulfilling and purposeful lives even if we never interact with them again.

We can say very similar things about the origins and interactions of hops. Hops provide so much unique character to beer that also depends on their own characteristics prior to their interaction with the beer. The varietal of hops lays the foundation for the hop's potential characteristics, but the final outcome of each cone can be greatly affected by where it is grown, the climate, the mineral content and/or richness of the soil, all factors we generally call the terroir. Are they added as hop cones or pellets? Is it a fresh hop, wet hop, dry hop, or boil only hop application? Was the beer run through the hops in a "hop rocket" after fermentation was complete?

These interaction factors can determine whether the water takes on phenols or terpenes to affect the flavor and aroma, or different levels of alpha acid for bitterness that provides the protective and preservative aspect necessary to prevent degradation and spoiling. These interactions and factors determine how much the hops leave behind. The original IPA (India Pale Ale) was crafted specifically to endure the difficult journey from Europe to the Indies. Brewed with extremely high levels of bitterness (for that time) to preserve the beer from spoiling in the long, hot, humid and turbulent journey, the IPA showcased the protective effects of the bittering of the mighty hops.

In this way hops are like those people in our lives who protect us from harm in a variety of ways. Maybe they are someone who provided us with a the compassion and support that helped us through a difficult time. Maybe they are someone who literally came in and saved the day, pulling us from the outcomes of a negative situation. Or maybe the hops are someone we had a negative interaction with in the past, but from which we grew and learned to protect ourselves in the future. Whatever their origin, and whatever they took from our interaction, they served a preservative effect on our lives.

Yeast are unique creatures that are so essential in the life of any beer or any alcoholic beverage. They are classified as fungi, and there are many, many different kinds both beneficial and very harmful humans. There is one particular variety that we use for beer and bread, although even this one variety has multiple variations with their own unique characteristics. Some yeasts are excellent at just producing alcohol without adding any flavors or aromas of their own, some add significant flavors and aromas. Some can tolerate high alcohol environments, some will die at relatively low alcohol levels. Some are good at doing their work in warmer environments, and some in cold, and some can create interesting and unique results when working in warm weather when they are usually best in cold (see Anchor Brewing's Company's Steam Beer).

The interaction between yeast and what will ultimately become beer is different than the interaction with other ingredients. The yeast doesn't leave something of itself behind so much as it takes what is in the unfermented beer and changes it to something else, forever altering the very nature of the beer itself. Yeast take the sugars in beer and break them apart into alcohol molecules and carbon dioxide molecules. In many modern beers the carbon dioxide is vented out of the fermentation container, sometimes recaptured for other purposes in the brewery, and sometimes not. Sometimes the fermenting beer is sealed into the fermenting vessel so that the CO2 is forced to diffuse into the beer, carbonating it naturally.

After the yeast have done their part, taking something essential to the beer and turning it into something else, the yeast die and fall to the bottom of the fermentation vessel, where they are often discarded when the beer is siphoned off for the next part of its life. Sometimes the yeast come along and can be found in the bottom of your bottle. Most times the spent yeast is, in large enough quantities, used as a cheap protein additive to animal feed. When quantities are smaller, due to small batch sizes, the spent yeast is sometimes simply discarded. These yeasts can often be revived and used again for future batches, and in fact scientists have been able to revive ancient strains of yeast from hundreds and thousands of year old artifacts.

Thinking back, do you have any experiences, or have you had any people in your life, that had a transformative effect on your worldview our outlook as a whole? Have you had that person who gives completely different perspective on a memory or experience, something so radical but after consideration so right, that it completely alters your way of thinking or your understanding of yourself? Most of the time it may be so subtle, and so gradual, that you don't even realize it until later, until looking back you can see the changes that you went through. After all, unless it's a Turbo Yeast that finishes fermenting overnight (leaving a lot of undesirable byproducts in it's wake), yeast take time to do their work and make their changes.

So what's the point of all this? Maybe there's not a point. Maybe it's that if we're the beer, that we don't just bump into people and then go on about our lives, but rather we take something essential from them, and we leave an essential part of us with them; and unlike tea, we don't just take and then discard those that contributed to our characteristics of who we are afterwards.

And you know what? Maybe the point is that we might not even be the beer! Maybe I'm hops, and maybe you're grain, and maybe someone else is the yeast of someone else's beer. Or maybe we're an adjunct grain or some other ingredient like bitter orange or berries or spruce tips. And if we are, that's ok, we don't have to be the beer. We should be happy knowing that we left something behind, something important that changed another person's life to make them better, and then we went on to lead our own unique, important and impactful lives thereafter.

Cheers.

[mycochaos-oldacnt-plzfollownew]

u/wayb223 asked: “Which type of Agar do you prefer and why?”

Mycochaos response:

You should practice different kinds, honestly. Putting your genetics library through different agar over time keeps it healthy and virile, reducing likelihood of senescence. Here are some ones I enjoy:

1L recipes all sterilized for 30-45 (nothing more than 45 for risk of caramelizing sugars, making the agar useless and promoting of unfavorable mycelial characteristics once caramelized) at 15PSI (w/ 10 min venting):

*Basic MEA (Malt extract agar) for 1L (halve for 500mL recipes): 20g agar + 30g tan malt (+ optional 1g nutritional additive)

*Basic grain soak Agar for 1L: boil grains for 45 minutes, drain grains using the liquid drained for your 1L agar liquid contribution. 20g agar for 1L and 1-2g of gypsum

*Stamets MYPA / MYA (Malt Extract, Yeast Agar) -20 grams tan malt (brewers malted barley) per 1L -2 grams nutritional yeast per 1L -20g agar per 1L -1g peptone per 1L

*Stamets PDYA / PDYPA (Potato Dextrose Yeast) Agar: -boil 300g of sliced potatoes for 1 hour, drain that water off into your agar media container, holding back the potaters, a total volume of 1L for this recipe (or half variables for 500mL pours) -10g dextrose (C6H12O6) -20g agar per 1L -2g yeast per 1L -(optional)1g peptone (soy based)

*Stamets/Pollock Dog Food Agar (DFA): - 20g dry dog food (assumedly ground up into powder before being added) -20 g agar -5g malt or glucose

*Stamets Oatmeal, Malt, Yeast enriched agar (OMYA): -80g instant oatmeal -20g agar -10g malt sugar -2g nutritional yeast

[maltextract123]

How are malt extracts beneficial to our body due to their nutritional value?

Malt extract powder is a condensed liquid or solid product obtainable from malted barley or any other cereal starchy end product. It has for a long time been an essential component in diverse food products and drinks because of the nutritional benefits it possesses. Because of this, malt extract suppliers are always an essential link in ensuring industries have this vital ingredient which has so many uses ranging from confectionery products to nutritional products. Malt extract plays a rich palette of medical benefits and is needed for those who are looking for effective and healthy food supplements.

Excellent Source of Nutrients

Malt extract powder is recognized as rich in nutrient value; it contains vitamins, minerals and amino acids necessary for the human body. Among the many advantages of malt extract, it has many B vitamins especially B1 (thiamine), B2 (riboflavin), B3 (niacin), and B6 vitamins. These vitamins are important in energy metabolism, for the brain and the nervous system. Also, there are minerals such as potassium, magnesium, and phosphorus which can all be found in malt extract; these minerals help in bone and muscle function, fluid balance, and metabolism respectively.

Furthermore, malt extract has dietary fibre which is essential in digestion thus ensuring proper functioning of the intestines. The component of fibre makes this food have an effect on bowel movements and may help one avoid constipation. Malt extract also contains a natural mixture of sugars to supply energy in short supply or in demand at the moment.

Facilitation of digestion process and energy requirements in the body

Malt extract liquid in India has been established to offer many positive impacts after its consumption most especially on the digestive system. Malt has enzymes which help in the degradation of substances like carbohydrates to simpler sugars thus making it easy for absorption in the body. This product belongs to the group of digestive aids and can enhance gut health as well as help to address some challenges including bloating and indigestion. Malt extract also assists the body in the breakdown of food hence ensuring one gets the highest nutritional value possible from the food we take.

Apart from the digestive advantages, malt extract has also been proven to have an energy boon. Here, it works as a natural energy-boosting sugar supply which does not produce energy high and sudden energy low as most of the refined and processed sugars. Youngers especially athletes and people with an active lifestyle prefer these malted products as the products that will boost them during workouts or help them recover after training.

Conclusion

Malted barley powder manufacturers offer manufacturers a product that has wide uses and comes with added nutritional value. A good supply of vitamins, minerals and dietary fibre, Malt extract helps in power generation, digestion and wholesome life. They make certain that purchasers of these merchandise might be able to get pleasure from the taste of this natural component as well as the health blessings that they could get from malt extract.

for more information about: Malt Extract Liquid Please visit at https://www.mahalaxmimaltextract.com/

[dietdrclinic]

Gluten-free food options

Ever wondered if that ice-cold Coco-Cola you were eying up is gluten-free? Ever wanted to know if pizza and pasta are gluten-free? How about your favorite cheeseburger and fries? How about the Vodka and Beer? Whatever it is that you are looking for, we got you covered in this list of gluten-free foods. A gluten-free foods list can be a valuable resource. You have been spending hours and hours navigating stores and restaurants to find gluten-free food options and it may be really challenging at times. Therefore on hand, the gluten-free foods list below might help you know what to look for (and what to look out for) when choosing grains and other foods that may contain gluten. Below are a few things to look out for when you're buying gluten-free foods. 1. Gluten-Free Whole Grains: Oats, Cereals, Bread, and More…

Grains (including bread, pasta, rice, and crackers), specifically whole grains, are an important part of a healthy diet. Whole grains are a good source of healthy carbohydrates, providing energy to get you through the day. Most whole grains are high in fiber, which keeps you full and helps with digestion. Though many grains have gluten, a wide variety is naturally gluten-free.

Naturally Gluten-Free Grains & Starches: Rice Quinoa Millet Oats (use oats labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.) Cassava/Yuca Sorghum Teff Corn Buckwheat Amaranth Potatoes and potato flour

2. Gluten-Free Vegetables & Fruits All fresh, whole vegetables and fruits are naturally gluten-free and important to include in a gluten-free diet. Organic local produce mostly delivers a variety of vitamins, minerals, and antioxidants. However, you need to look out for sneaky gluten once you move out of the produce aisle. Plain fresh and frozen (without sauce) vegetables are all gluten-free, but make sure to double-check ingredient lists on packages to be sure. When buying canned veggies, buy those packed with water or natural juices (typically the healthier option anyway). Here's what to look out for when selecting gluten-free fruit and vegetables.

What to Avoid When Shopping for Fruits and Vegetables: Hydrolyzed wheat protein Modified food starch: Check the label if it does not specify what type of starch is used, and check with the manufacturer, as it may be wheat. Malt: Including malt syrup, malt vinegar, malt extract, malt flavoring Gluten stabilizer Maltodextrin: This is OK when made from corn, potato, or rice starch. If it is made from wheat, it will be labeled: you may have a reaction, though many claim the gluten is destroyed in processing.

Safe Ingredients: Corn-starch Potato starch/potato starch flour Distilled vinegar Mono- and diglycerides Oat gum Citric acid, lactic acid, and malic acid

3. Gluten-Free Proteins Most protein sources-both animal and vegetable proteins-are naturally gluten-free. You may use the below list to help you decide which proteins can fit into a gluten-free diet. Naturally Gluten-Free Proteins: Red meat: Fresh beef, pork, lamb, goat, bison, duck, etc. (Avoid marinades as if gluten is added it might sneak into your meat) Poultry: Fresh chicken and turkey (Check if any marination is added) Seafood: Fresh fish, scallops, lobster, clams and more are all naturally gluten-free. (Check if any marination is added) Tofu: It's made from soy, which is gluten-free, but check for any additional ingredients with gluten. Beans Nuts and seeds

Proteins That Need a Second Look: Processed meats: Including hot dogs, pepperoni, sausage, etc. These may have gluten added, so be sure to check the ingredient list and avoid those with wheat gluten, wheat starch, or wheat dextrin. Cold cuts: Cross-contamination can also happen at the deli on the meat slicer. Cold cuts may have gluten-containing ingredients added Ground meat: Ground beef or ground turkey can have gluten added in as filler. Be sure to check the ingredients carefully. Veggie burgers and other meat substitutes: Some flavors and brands are made with ingredients that contain gluten-check the labels.

4. Gluten-Free Sauces, Spices, and Condiments In many common condiments, gluten-containing ingredients can be used as thickeners, stabilizers, or flavor enhancers. Wheat flour is a common thickener in many sauces and marinades, which means they contain gluten. Look out for cross-contamination once these items are in your home. For example, a knife that spreads mustard on wheat bread shouldn't be dipped back into the mustard jar if you want it to stay gluten-free.

Sauces, Spices, and Condiments That Are Usually Safe: Mustard: Some specialty or flavored mustards may contain gluten so always check the ingredients. Mayonnaise: Check the ingredients to be sure though typically not made with gluten. Dry spices: Single-ingredient herbs and spices (think dried basil, garlic powder, chili powder) do not contain gluten, though because of cross-contamination concerns it's best to look for specifically labeled gluten-free spices or check with the manufacturer.

Sauces, Spices, and Condiments That Need a Second Look: Ketchup and Worcestershire sauce: Both condiments can be made using malt vinegar, which is not gluten-free. Double-check the ingredients. Barbecue sauce: Avoid BBQ sauces made with barley-based beer, soy sauce, malt vinegar, and barley malt flour as these typically contain gluten. Soy sauce: Soy sauce is traditionally made with wheat, so it usually is not gluten-free unless otherwise marked. Malt vinegar: Malt vinegar is mostly found in some salad dressings and sauces and it's not gluten-free. However, white vinegar, distilled vinegar, and apple cider vinegar are all gluten-free.

5. Gluten-Free Desserts & Sweets Many sweets and desserts are made with wheat flour or other ingredients with gluten. Be mindful that gluten-free sweets are not necessarily healthier for you than regular treats but they might prevent a bad reaction if you are sensitive to gluten.

Sweets That Are Usually Safe: Chocolate: Chocolate does not naturally contain gluten. There is also a risk of cross-contamination, so it's best to check the label on the chocolate. Hard candy and gummies: Candies don’t usually contain gluten; avoid those listing "wheat flour" as an ingredient. Ice cream, sherbet, gelato, frozen yogurt: These treats are generally gluten-free, but steer clear of those with pretzels, cookie dough, graham crackers, brownie bites, and other gluten-containing add-ins. Sweets to Avoid: Grain-based desserts: Cookies, cakes, brownies, pies, doughnuts, pastries, cheesecake, etc. are almost always made with gluten unless marked "gluten-free." Licorice: Sweet candy may be made with wheat flour and therefore is not gluten-free unless otherwise noted on the packaging. Barley malt: Avoid sweets made with this ingredient, which is used to sweeten some candies and chocolates.

6. Gluten-Free Drinks and Beverages Water, of course, is naturally gluten-free and is your best healthy way to stay hydrated. For all prepared beverages, be sure to check the ingredients, as variations and blends may contain gluten.

Drinks and Beverages That Are Usually Safe: • Coffee and tea: These beverages are both naturally gluten-free, but if you're sensitive to gluten it's best to check and make sure there was no cross-contamination with your coffee beans or tea leaves or added ingredients in blended beverages. • Juices, sodas, and sports drinks: Check the label to be safe, but these generally won't have added gluten-containing ingredients

[pvmmaltings]

Chicory Liquid (CHL) , Product Details A liquid extract derived from roasted chicory ,Taste-Characteristic Bitter-sweet ,Ingredients Chicory roots

[hylianengineer]

Me for the last few weeks: why do I feel so burnt out?

Me yesterday, realizing the granola bars I've been eating for weeks have barley malt extract in them: Oh shit.

[artfuljournal]

New Beanless Coffee Emerges: Can It Compete with the Real Thing?

In the heart of San Francisco, a high-end coffee shop is serving a revolutionary new brew: coffee made without a single coffee bean. This innovation comes from Atomo, a Seattle-based startup leading the charge in the burgeoning field of beanless coffee.

Andy Kleitsch, CEO of Atomo, is clear that their product isn’t just a coffee substitute. “We take great offense when someone says that we’re a coffee substitute,” he asserts. Unlike traditional coffee alternatives, which often lack the authentic taste and caffeine kick of real coffee, Atomo aims to replicate the complete coffee experience from flavor to caffeine content.

The environmental impact of coffee cultivation is a significant concern, with coffee farming being the sixth-largest driver of deforestation globally. The rise in coffee consumption, especially in traditionally tea-drinking countries like India and China, and the shifting of plantations to higher altitudes due to climate change, exacerbate this issue. Beanless coffee proponents argue that their products offer a more eco-friendly alternative, potentially reducing the environmental footprint of coffee production. Additionally, with coffee prices hitting record highs and new EU regulations targeting deforestation-linked products, beanless coffee could become a more cost-effective choice.

Chahan Yeretzian, a professor at the Coffee Excellence Centre in Zurich, acknowledges the innovation in tackling deforestation but remains skeptical about the overall impact of beanless coffee. He notes that while such alternatives are promising, coffee farming provides essential livelihoods for many smallholder farmers, who might turn to equally problematic crops if coffee cultivation declines.

Atomo, founded in 2019, is already available in over 70 US coffee shops and has recently introduced a blend of beanless and conventional coffee for home brewing. Despite its higher price compared to premium traditional coffee, the company is gaining traction. The beanless brew uses a blend of date seeds, ramón seeds, sunflower seed extract, and other ingredients, with caffeine sourced from green tea and synthetic options.

Northern Wonder, a Dutch startup founded in 2021, is also making strides with its beanless coffee, featuring ingredients like lupin, chickpea, and malted barley. The company is still refining its formula and exploring new natural flavorings. Other players in the market include Singapore-based Prefer and San Francisco's Minus. Additionally, the concept of lab-grown coffee is being explored, with Finnish researchers and companies like Foodbrewer, California Cultured, and Another working on cell-based coffee, though regulatory hurdles and scalability concerns remain.

While beanless coffee has yet to fully replicate the aromatic experience of traditional coffee or the emotional connection many have with their brew, it’s sparking important conversations about sustainability and the future of coffee. For now, it seems unlikely that many will abandon traditional coffee entirely, but the rise of beanless options invites consumers to reconsider the sustainability and ethics of their coffee choices.