dairy products – Sari Organik http://www.sari-organik.com/ Sun, 27 Mar 2022 23:19:33 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://www.sari-organik.com/wp-content/uploads/2021/10/icon-120x120.jpg dairy products – Sari Organik http://www.sari-organik.com/ 32 32 New Analysis from Global Industry Analysts Reveals Steady Growth in Organic Food and Beverages, with Market Expected to Reach $411.9 Billion Worldwide by 2026 https://www.sari-organik.com/new-analysis-from-global-industry-analysts-reveals-steady-growth-in-organic-food-and-beverages-with-market-expected-to-reach-411-9-billion-worldwide-by-2026/ Wed, 16 Mar 2022 13:35:00 +0000 https://www.sari-organik.com/new-analysis-from-global-industry-analysts-reveals-steady-growth-in-organic-food-and-beverages-with-market-expected-to-reach-411-9-billion-worldwide-by-2026/ Global competitiveness and percentage market shares of main competitors Market presence in multiple geographies – Strong/Active/Niche/Trivial Peer-to-peer collaborative online interactive updates Access to our digital archives and the MarketGlass research platform Free updates for one year Editing: 20; Published: February 2022Executive Pool: 9808Companies: 83 – Players covered include Albertsons Companies, Inc; Amy’s Kitchen, Inc.; Arla […]]]>
  • Global competitiveness and percentage market shares of main competitors
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Editing: 20; Published: February 2022
Executive Pool: 9808
Companies: 83 – Players covered include Albertsons Companies, Inc; Amy’s Kitchen, Inc.; Arla Foods, Inc.; Belvoir Fruit Farms Ltd; Cargill, Inc.; ConAgra, Inc. brand; Danone SA; Dole Food Company, Inc.; General Mills, Inc.; Hain Celestial Group, Inc.; Nature’s Path foods; by Newman Own, Inc.; Organic Valley; The Hershey Company; The JM Smucker Co. and others.
Blanket: All major geographies and key segments
segments: Segment (Fruits and Vegetables, Meat, Fish and Poultry, Dairy Products, Frozen and Processed Foods, Beverages, Other Segments)
Geographies: World; United States; Canada; Japan; China; Europe; France; Germany; Italy; UK; Rest of Europe; Asia Pacific; Rest of the world.

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ABSTRACT-

Global organic food and beverage market to reach US$411.9 billion by 2026

Organic food and drink refers to food produced using agricultural techniques designed to maintain and replenish soil fertility without the use of toxic fertilizers and pesticides. Organic foods and beverages are generally minimally processed and do not involve the use of preservatives, artificial ingredients, hormones, synthetic chemicals or irradiation. The global organic food and beverage industry, although a small segment within the food and beverage industry, has grown rapidly in recent years, driven by growing consumer demand for organic products. healthy, natural and organic food. Considered health foods, the market for organic foods is strengthened by changing consumer preferences, allowing the market to penetrate deeper into the traditional food channel. Growing consumer concerns about food safety in recent years, especially with increasing cases of harmful chemical and pesticide residues found in food products; the use of genetically modified organisms (GMOs) in food products; outbreak of diseases such as mad cow disease; and the presence of bacteria in food and food irradiation is fueling the growth of the organic food and beverage market. Modern consumers prefer to manage their food intake and are wary of unhealthy ingredients such as carbohydrates, fats, calories and hydrogenated oils. With growing concerns for the environment and animal welfare and consumers becoming more socially and environmentally responsible and sensitive, the demand for organic food and beverages. The lasting health benefits of organic foods should boost the long-term outlook. Changes in lifestyle and work culture have made people vulnerable to diseases such as diabetes, high blood pressure and obesity. To overcome these health issues, people are turning to organic foods and beverages.

Amid COVID-19 crisis, Global Organic Food and Beverages Market Estimated at 238 billion US dollars in 2022, is expected to reach a revised size of US$411.9 billion by 2026, growing at a CAGR of 15% over the analysis period. Fruits and vegetables, one of the segments analyzed in the report, is expected to grow at a CAGR of 16.3% to reach US$156.6 billion at the end of the analysis period. After a thorough analysis of the business implications of the pandemic and the induced economic crisis, the growth of the Meat, Fish & Poultry segment is readjusted to a revised CAGR of 16.8% for the next 7-year period. This segment currently accounts for a 19.3% share of the global organic food and beverage market. The growing health consciousness of people across the world is driving the demand for organic foods, including organic fruits and vegetables. The trend toward organic fruit also presents a significant opportunity for canned fruit made from organic fruit.

The US market is estimated at $84.7 billion in 2022, when China is expected to reach $42.2 billion by 2026

The organic food and beverage market in the United States is estimated at US$84.7 billion in 2022. The country currently accounts for a 29.56% share of the global market. Chinaworld’s second largest economy, is expected to reach an estimated market size of US$42.2 billion in 2026 with a CAGR of 18.5% over the analysis period. Other notable geographic markets include Japan and Canada, each predicting growth of 13.2% and 13.9% respectively over the analysis period. In Europe, Germany is expected to grow around 14.1% CAGR while the rest of the European market (as defined in the study) will reach US$53 billion at the end of the analysis period. North America is likely to experience the strongest growth given the strong demand for organic food from Canada and the United States. The growing trend towards healthy eating and increasing health awareness is driving the growth of organic food products in the region. Improving lifestyles and increasing numbers of chronic diseases such as hypertension, obesity and diabetes are encouraging consumers to turn to organic products. The European organic food and beverage market is driven by consumer penchant for a healthy lifestyle and the health benefits offered by organic food. Easy access to a wide range of organic foods in retail stores is set to drive the demand for organic foods. Developing markets are poised for strong growth in the coming years, driven by growing awareness of organic foods and rising income levels in countries such as India, Braziland China.

Dairy segment to reach $45.9 billion by 2026

In the global Dairy Products segment, United States, Canada, Japan, China and Europe will drive the CAGR of 14.5% estimated for this segment. These regional markets representing a combined market size of US$17.2 billion will reach a projected size of 44 billion US dollars at the end of the analysis period. China will remain among the most dynamic in this group of regional markets. Led by countries such as Australia, Indiaand South Koreathe market of Asia Pacific should reach US$3.4 billion by 2026.

Continued

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Are organic foods safer and more nutritious than conventional foods? know the truth https://www.sari-organik.com/are-organic-foods-safer-and-more-nutritious-than-conventional-foods-know-the-truth/ Tue, 01 Feb 2022 09:08:10 +0000 https://www.sari-organik.com/are-organic-foods-safer-and-more-nutritious-than-conventional-foods-know-the-truth/ Organic foods available in supermarkets Organic foods, which were previously exclusively available in health food stores, are now available in most supermarkets. As a result, there’s also a bit of a paradox in the produce aisle. On one side is a normally grown apple. On the other hand, there is an organic one. Both apples […]]]>
Organic foods available in supermarkets

Organic foods, which were previously exclusively available in health food stores, are now available in most supermarkets. As a result, there’s also a bit of a paradox in the produce aisle. On one side is a normally grown apple. On the other hand, there is an organic one. Both apples are firm, shiny and bright red. Both contain vitamins and fiber and are low in fat, sodium and cholesterol. Which one to choose ?

Before you jump into organic food, take a look at organic farming

The term “organic” refers to the methods used by farmers to grow and prepare agricultural products such as fruits, vegetables, grains, dairy products and livestock. Organic farming practices aim to achieve the following objectives with the primary goal of sustainable agriculture:

  • Improve soil and water quality

  • Reduce pollutants and provide safe and healthy farming environments

  • Allow natural livestock behavior

  • Encourage a self-sustaining resource cycle on a farm

Organic or natural: identical or distinct?

No, the terms “natural” and “organic” are not interchangeable. Generally, the term “natural” on a food label indicates the absence of artificial colors, flavors or preservatives. It makes no mention of the procedures or materials used to manufacture the food ingredients.

Organic is a meaningful label that focuses on rigorous certification and implementation of organic farming requirements. Unlike “natural”, organic food has a precise definition: it must be produced according to approved organic farming methods “that encourage the cycling of resources, promote ecological balance and also preserve biodiversity.

Organic food: safer and more nutritious?

A growing body of data suggests that organic foods may have certain health benefits over conventionally grown ones. Although these studies revealed differences in diet, there is insufficient data to make judgments about how these differences translate into overall health benefits.

Nutrients: Studies have shown that organic foods offer mild to moderate increases in several nutrients. Certain forms of flavonoids, which have antioxidant capabilities, provide the best evidence for a dramatic increase.

Toxic metals: Cadmium is a dangerous metal naturally present in soils and absorbed by plants. Compared to conventional crops, organic grains had greatly reduced cadmium levels, but fruits and vegetables did not. Reduced levels of cadmium in organic grains may be due to organic farming’s restriction on synthetic chemical fertilizers.

Pesticide residues: Organically grown foods contain less pesticide residues than conventional agricultural products. Organic foods may contain pesticide residues due to pesticides allowed for organic farming or airborne contaminants from conventional farms.

Omega-3 fatty acids: The dietary requirements of organic farming, such as the heavy use of grass and alfalfa for livestock, lead to increased amounts of omega-3 fatty acids, a type of lipid that is better for the heart than other lipids. . Organic meats, dairy products and eggs contain higher amounts of omega-3 fatty acids.

There are many organic farming courses online that can help you create your own organic garden for delicious organic fruits and vegetables.

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The end of meat? Why gourmet restaurants are going green https://www.sari-organik.com/the-end-of-meat-why-gourmet-restaurants-are-going-green/ Sat, 08 Jan 2022 00:00:00 +0000 https://www.sari-organik.com/the-end-of-meat-why-gourmet-restaurants-are-going-green/ [ad_1] HONG KONG – The shift to plant-based meals has strengthened over the past decade, but it took a pandemic for the world of food to finally cross the Rubicon. With restaurants closed, chefs had time to take stock, and the enormity of the Covid-19 crisis prompted them to visualize another future. The year 2021 […]]]>


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HONG KONG – The shift to plant-based meals has strengthened over the past decade, but it took a pandemic for the world of food to finally cross the Rubicon. With restaurants closed, chefs had time to take stock, and the enormity of the Covid-19 crisis prompted them to visualize another future.

The year 2021 will surely be remembered as a turning point. In June, one of the world’s most respected luxury dining establishments, Eleven Madison Park, went almost entirely plant-based. Chef-owner Daniel Humm, who led the New York icon to # 1 on the World’s 50 Best Restaurants list in 2017, has decided that after the pandemic he can’t just reopen his business as d ‘habit. He realized, “Not only has the world changed, we have also changed. The current food system is simply not sustainable in many ways.

Speaking at this year’s awards ceremony – held in Antwerp, Belgium after a one-year hiatus – Mr Humm said the notion of luxury needs to be redefined.

“We celebrate caviar as a luxury ingredient. But there is nothing luxurious about caviar anymore. It’s the contrary. He is raised on the farm, he comes from afar, it is not rare at all and he does not have good taste like in the old days. It’s an old idea that we cling to, ”he said.

So today, finished the caviar on the menu, and finished his signature duck with daikon and plum. Now it’s cucumber with melon and smoked daikon, and zucchini with lemongrass and marinated tofu, which he created after learning techniques from Zen Buddhist leaders. He does, however, offer honey and milk for coffee and tea service, and eschews the term “vegan,” saying it can have negative connotations.

Just over a year ago, another big milestone in meatless dining was taken when Beijing’s King’s Joy hotspot became the world’s first three-Michelin-starred vegetarian restaurant. Cutting-edge cuisine won two stars at the guide’s top awards in 2019, adding another, as well as China’s first Michelin green star for environmental and sustainable practices, a year later.

In January 2021, the Michelin Guide also awarded its first star to an entirely vegan restaurant in France РOna, in Ar̬s near Bordeaux.

Ms. Dominique Crenn, who won this year’s Icon Award for the World’s 50 Best Restaurants, went meat-free (but not seafood) at her San Francisco-based Atelier Crenn in 2018. Now, in a surprise gesture, she’s reintroducing him – with a twist – aiming to be the first chef in the United States (US) to feature lab-grown chicken on her menu.

“I thought, ‘woah! At first, but if lab-grown chicken helps make the world a better place, then that’s fine. And it tastes good, ”she says.

Ms Crenn has teamed up with Upside Foods, which makes chicken grown from a small amount of animal muscle cells grown in a bioreactor.

And it does not stop there. She will also be a consultant on recipe development for Upside while, pending regulatory review, she will be serving cell-based meat at Atelier Crenn.

Singapore was the first country to tolerate the sale of lab-grown meat, when its National Food Standards Agency approved the cultured meat of American start-up Eat Just, branded Good Meat, in December 2020. Meat grown in Lab was served in a three-course tasting menu at a salon called 1880, which was intended to stimulate debate about what we eat.

While not everyone takes such a bold step – or a big risk – as Hmmm, other chefs are also stepping into vegan or vegetarian territory. The head chef of Geranium in Copenhagen, Rasmus Kofoed, runs an experimental and all-plant pop-up, Angelika, within the restaurant, ranked No.2 on the list of the 50 best restaurants in the world.

Mr. Andreas Caminada, owner of Schloss Schauenstein in Switzerland, opened a 10-seat vegetarian kitchen in June this year. Oz is located in a historic shed next to the castle which houses its main restaurant.

For Mr. Caminada, “just buying vegetables for my own vegetarian restaurant – that wouldn’t be my thing”, so he enlarged his existing garden under the direction of Thomas Moon, a naturopath who worked for several years as a farmer in the mountains before practicing permaculture in Austria. Mr. Moon modeled the organic garden on a natural ecosystem, with minimal intervention. Using applied homeopathy, he “improved the immune system of plants to allow them to grow healthier”. The garden is now home to over 700 different fruits, vegetables and herbs.

“The free reproduction of plants among so-called weeds creates a lot of exciting things that are rarely found otherwise: buds, seeds, flowers, roots. It’s productive enough to provide almost everything for a restaurant, ”explains Mr. Caminada. “It’s a garden like no other. Creating it was the biggest challenge on the way to Oz.

There are no plans to transform Oz (which translates to “today” in the Romansh language of the canton of Graubünden) into a fully vegan restaurant as it relishes “having the freedom to celebrate” local products, including its organic mountain cheeses.

However, Mr. Caminada’s culinary activities are not limited to a single township. He also runs a chain of three restaurants across Switzerland called Igniv, with its first overseas outpost since October 2020 at the St. Regis Hotel in Bangkok, where it offers plant-based tasting menus.

Mr Nick Bril, chef-owner of The Jane in Antwerp, is also working on plant-based tasting menus from a purely vegan cuisine that will occupy the mezzanine of his spectacular space. Although The Jane is ranked 66th in the world (yes, the world’s 50 best restaurants now have 100 doors) and has two Michelin stars, Bril says his evolution as a “regular protein chef” is still ongoing, so he’s in conversation with a local vegan chef to collaborate on this new approach.

“I would like the experience to reflect my main restaurant – a fine seven or eight course menu, developed from the same level of knowledge and intellect, and having the same depth of flavor,” he says. “We rely a lot on animal products such as dairy products or eggs in our Hollandaise sauce for example, to add depth to our vegetarian menu, so for a totally vegan vegetarian we have to focus on the obtaining a similar umami flavor, but from plants. “

He says the clientele that vegan cuisine attracts may be different from “the typical Michelin star restaurant” – he expects them to be “younger, energetic and already embracing plants” as a dietary choice.

“We need to change our eating habits, with vegetables placed in the center of the plate,” he says. “The plant movement is here for the long term, and I want to be open to it. SOUTH CHINA MORNING POST

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‘Six Senses’ Luxury Resort Brand Comes to Israel https://www.sari-organik.com/six-senses-luxury-resort-brand-comes-to-israel/ Sun, 28 Nov 2021 08:27:00 +0000 https://www.sari-organik.com/six-senses-luxury-resort-brand-comes-to-israel/ [ad_1] Six Senses is an international chain of luxury properties with many distinctive characteristics: places of extraordinary natural beauty, meaningful experiences, warm hospitality, pioneering well-being, sustainable design. and healthy and delicious food. Just recently, the world’s newest and long-awaited Six Senses Resort finally opened – Six Senses Shaharut, in a remote corner of Israel’s Arava […]]]>


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Six Senses is an international chain of luxury properties with many distinctive characteristics: places of extraordinary natural beauty, meaningful experiences, warm hospitality, pioneering well-being, sustainable design. and healthy and delicious food.

Just recently, the world’s newest and long-awaited Six Senses Resort finally opened – Six Senses Shaharut, in a remote corner of Israel’s Arava Valley – and it ticks all of the aforementioned boxes.

6 בגלריה

A private swimming pool at Six Sense Shaharut

(Photo: Diana Shachar )

The highly anticipated complex spanned 12 years and was built at a cost of over $ 100 million. While the structural construction used only locally available materials – such as the hand-cut stones in the many beautiful curved walls that characterize the exterior architecture – no expense was spared in importing exotic woods and artifacts. from all over the world for furnishings and interior design.

Great care has also been taken to preserve the ecological integrity and the landscape of this desolate corner of the Negev Desert. No building creates an artificial skyline or visibly alters the physical surroundings: the guest units have been carved into the slopes of a hill and blend seamlessly into the natural background.

6 בגלריה

Six senses Shaharut Six senses Shaharut

Six senses Shaharut

(Photo: Buzzy Gordon )

It takes a lot of vision to explore a barren place in a wilderness and dream that it could become the location of a resort with an international pedigree. It’s fair to say that 99% of Israelis have never even heard of Shaharut, an indescribable cluster of hilltop dwellings literally in the middle of nowhere; and there is not even a road connecting the hotel to the village.

Getting to Six Senses Shaharut can be tricky: the nearest airport is the new Ramon International Airport, which primarily serves Eilat, a tourist destination on the Red Sea; from there a car can be arranged for the 40-minute journey on two-lane roads.

Alternatively, one can travel about four hours from Tel Aviv and Israel’s main international gateway; the reward for time and effort are endless views of breathtaking scenic beauty. The fastest and easiest of all – if money isn’t an issue – is to get in by helicopter and land at the resort’s helipad.

Upon arrival, guests are treated to a welcome ritual at the Experience Center: a refreshing wet towel, a glass of water and delicious cookies. There is a brief orientation, followed by the first of many rides in electric golf carts that transport guests around the property; the friendly drivers of these small cars are on call throughout the stay.

Your first likely stop is your accommodation, of which there are a plethora of choices at Six Senses Shaharut: 48 suites and 12 villas, to be precise. In addition, there are three categories of the first and two categories of the second, plus the crème de la crème: the private reserve, a complex comprising a three-bedroom villa, a large swimming pool, an indoor and outdoor kitchen, etc.

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Shaharut Six Sense Costume Shaharut Six Sense Costume

Shaharut Six Sense Costume

(Photo: Buzzy Gordon)

The suites here are actually large bedrooms – which can still comfortably sleep three people – while the villas are one- or two-bedroom apartments with private pools (albeit without a kitchen). All guest units have spacious outdoor terraces with comfortable lounging furniture, like day beds; six suites have plunge pools.

Basic amenities here go far beyond what can be found at most five-star establishments, which include extremely comfortable queen-size beds (king-size in villas); user-friendly individually regulated air conditioning; in-room safe (but not large enough to accommodate laptops); smart flat screen TV with satellite and entertainment system; [Marshall] bluetooth speaker; and unlimited free WiFi and bottled drinking water. Plus, there are stylish wooden ceiling fans inside and out, as well as some quirky items that can be used freely during your stay (and purchased afterward): a yoga mat, a tote bag, canes and stylish hats.

The minibar area is richly equipped and stocked, with an espresso machine and capsules, an electric kettle with premium teas, two jars of free cookies, and crystal glasses of all shapes and sizes. Along with the standard refreshments kept cool in the mini-fridge, there’s an impressive bar stocked with fine spirits in full size.

The bathrooms are no less luxurious, with a separate bathtub and shower cubicle, as well as a toilet with its own door for more privacy; Hair dryer; dental and shaving kits; organic cotton bathrobe for him and her (again, free use during your stay) and Moroccan-style terrycloth slippers. Sustainability requires that the combs are made of wood and that the aromatic liquid soap, shampoo and conditioner be dispensed in beautiful, sturdy containers.

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A bathroom in the suit of the Six Sense Shaharut hotel A bathroom in the suit of the Six Sense Shaharut hotel

A bathroom in the suit of the Six Sense Shaharut hotel

(Photo: Buzzy Gordon)

The emphasis on sustainability is evident even in the hotel’s multiple restaurants, where plastic straws are banned in favor of thick bamboo straws. There must be more or less variety in the dining options, as there are no practical alternatives for going out to eat within a radius of several kilometers.

Meals of the day begin naturally with breakfast and the sumptuous complimentary buffet that can suit all tastes from simple to sophisticated and from the health conscious to self-indulgent. There’s fresh bread and pastries, plus hot and cold options, all washed down with natural juices and smoothies – plus, of course, freshly brewed hot coffee. Waiter service satisfying special orders completes the myriad of buffet selections.

Lunch and dinner are a la carte, and prepared under a number of dietary restrictions stemming from Jewish tradition: there is no pork or shellfish on any menu, and meat and dairy products will not be cooked together; this “kosher style” kitchen will meet the demands of most Israeli diners, although it does not meet more stringent standards to be categorized as true kosher.

The casual restaurant here is the Edom View Grill, which serves light meals during the day and has a weekly barbecue on Tuesday evenings. Its name derives from the beautiful view it offers over the Edom mountain range in neighboring Jordan.

The fine dining restaurant here is Midian, where menu items are labeled according to a wide range of nutrition alerts, from vegans and gluten-free to sugar-free and containing nuts or other known allergens. The quality of the food here is easily comparable to that of one of Israel’s leading restaurants, thanks to the expertise of the chefs and the care taken in sourcing the finest ingredients, from fresh locally grown vegetables to the superb beef of the region. Golan Heights. An annex to the restaurant is a welcoming wine cellar housing premium wines, where private meals can be prepared.

Finally, the Jamilla Bar serves not only specially designed exclusive cocktails, but also a full menu of hot and cold tapas. It shares with Midian a panoramic view of the Arava, whose agricultural settlements have made the desert bloom, creating along the way a patchwork of verdant green against a brown background of desert sand.

Integrated wellness is woven into the fabric of all Six Senses resorts, and Shaharut – with its world-class exercise facilities and holistic spa – is no exception. The gym has state-of-the-art equipment, as well as a studio for yoga and meditation classes. There are two pools – one indoor and one outdoor – including a hot-water whirlpool and a kids’ pool (though the resort doesn’t accept guests under 12).

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Six Sense Shaharut indoor pool Six Sense Shaharut indoor pool

Six Sense Shaharut indoor pool

(Photo: Buzzy Gordon )

Whether you opt for a personalized treatment regimen under the supervision of India’s resident Ayurvedic physician, or just want a relaxing massage, a visit to the spa dramatically improves any stay at Six Senses. A unique dimension is the Alchemy Bar, where you grind and blend your own preferences of herbs, oils and spices to create pleasant botanical exfoliators and soothing compresses. There are single and double treatment rooms, saunas and steam rooms for men and women, and even a nail bar. Prepare for your visit by browsing the spa’s electronic menu, accessible either on the resort’s website or via the QR code on the camel hump sculpture in your room. The hotel’s commitment to the environment extends to refraining from printing the brochures on paper.

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Six Sense Shaharut's outdoor pool Six Sense Shaharut's outdoor pool

Six Sense Shaharut’s outdoor pool

(Photo: Buzzy Gordon )

The experiences at Six Senses Shaharut aren’t limited to the property lines. Enjoy morning or night hikes in the immediate pristine surroundings, mountain biking, and in the near future, horseback riding and camel trekking. Alternatively, venture further afield with off-road 4 × 4 adventures or longer excursions to the Dead Sea – and possibly post-pandemic restrictions, all along the international border to visit an incredible heritage site. UNESCO World: Petra. Finally, escape the planet completely by taking part in a guided stargazing in the endless black sky untouched by light pollution.

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Natural Grocers Now Taking Reservations For The Highest Quality, Cruelty-Free, Thanksgiving Turkeys https://www.sari-organik.com/natural-grocers-now-taking-reservations-for-the-highest-quality-cruelty-free-thanksgiving-turkeys/ https://www.sari-organik.com/natural-grocers-now-taking-reservations-for-the-highest-quality-cruelty-free-thanksgiving-turkeys/#respond Mon, 25 Oct 2021 19:39:43 +0000 https://www.sari-organik.com/natural-grocers-now-taking-reservations-for-the-highest-quality-cruelty-free-thanksgiving-turkeys/ [ad_1] LAKEWOOD, Colorado – Every October, when the leaves start to fall and the air begins to cool, Natural Grocers® kicks off its Thanksgiving turkey pre-order season at each of its 162 stores across 20 states and on its turkey reservation website www.naturalgrocers.com/turkeys. By securing an early reservation, customers can rest easy knowing they’ve purchased […]]]>


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LAKEWOOD, Colorado – Every October, when the leaves start to fall and the air begins to cool, Natural Grocers® kicks off its Thanksgiving turkey pre-order season at each of its 162 stores across 20 states and on its turkey reservation website www.naturalgrocers.com/turkeys. By securing an early reservation, customers can rest easy knowing they’ve purchased the perfect variety and size of turkey to help make their Thanksgiving celebration special this year.

As the food industry leader in animal welfare standards, Natural Grocers partners exclusively with Mary’s Free-Range Turkey® sell the highest quality, cruelty-free poultry. With six typesI and various sizes of Mary’s Outdoor Turkeys to choose from, Natural Grocers customers will find delicious options for their budget and taste preferences. For buyers unsure of which turkey is right for them and their Thanksgiving guests, Natural Grocers wrote, directed and produced “Let’s Talk Turkey”. The entertaining and educational video provides an overview of what makes Mary’s Turkeys the go-to option for any Thanksgiving gathering and highlights the benefits of each type of turkey:

  • Patrimony: Perfect for foodies, these descendants of the original American turkey have a richer taste and darker meat.
  • Biological: These Turkeys Eat Only USDA Certified Organic Food, Making It The Highest Quality At An Always Affordable PriceSM.
  • Non-GMO: Like all Mary’s turkeys, this variety is Project Verified Non-GMO and offers the best value for money for exceptional quality.
  • Brine: Simplify Thanksgiving prep time with this turkey, already brined with a mixture of sugar, salt and thyme.
  • Organic precooked oven roast: New this year! The perfect choice for guests who want to avoid clutter and save time.
  • Organic bone-in breast: You have a small meeting and you don’t want to deal with a whole turkey? The bone-in breast option is the way to go.

Natural Grocers hasn’t forgotten its vegan and vegetarian vacation shoppers, who also have delicious options to choose from: The Tofurky Stuffed Vegan Roast, Field Roast Celebration Roast, and Quorn Turk’y Style Roast are all in. sale until December 31, 2021.

Since its inception in 1954, Mary’s Turkey has been dedicated to humane and sustainable poultry farming practices, prioritizing quality over quantity and prioritizing animal welfare. Mary’s Turkey Farm adheres to the same high quality standards as Natural Grocers: no antibiotics or ionophores, non-GMO Project Verified, free range (2.4 square feet or more, per bird), fed a vegetarian diet, no additives (including MSG, salt and brushing solutions), no preservatives, no added hormonesii or other growth promoters, gluten free and raised in the United States. Mary’s turkeys are never frozen, they arrive fresh and refrigerated at 28 degrees.

Thanksgiving at Natural Grocers also means special {N} power rewards, giveaways, and spectacular savings:

  • Turkey-Time Rewards: {N} power customers who place their turkey orders before October 31, 2021, will receive a $ 5 rewardiii to help fuel their holiday feast. Rewards must be used between November 18 and November 24, 2021. Pre-orders are not required but are strongly recommended in order to get the right size and type.
  • Win a Free Turkey: When {N} power customers spend $ 50 or more between November 17-24, they will automatically be entered for a chance to win an 8-12 lb non-GMO Mary’s turkey. Each store will select a random winner who can pick up their turkey just in time for the December holidays. Winners will be notified by December 6 and must pick up their turkey by December 17.
  • Special Offers for Thanksgiving: Turkeys (and vegetarian alternatives) are the star of the show, but for some people, entrees, salads, sides and desserts are arguably the most anticipated parts of the feast. From November 20-23, 2021, customers will receive up to 58% off popular products that will help heighten their celebrations.

Customers can visit the Natural Grocers Thanksgiving site to watch ‘Let’s Talk Turkey’, learn more about Mary’s Free-Range Turkey, and book the type and size of turkey that’s right for them. Natural Grocers also offers recipes to create a Thanksgiving menu for every diet: Gluten Free, Keto & Paleo, Vegan, and Traditional. This year’s extensive library of recipes includes holiday classics, as well as new ones to add to the menu, such as Mushroom and Leek Pie, Spicy Chili and Maple Glazed Carrots, and Individual Bagatelle à la. vegan pumpkin.

About Vitamin Cottage Natural Groceries
Natural Grocers of Vitamin Cottage, Inc. (NYSE: NGVC) is a growing specialty retailer of natural and organic groceries, body care products and dietary supplements. Products sold by Natural Grocers must meet strict quality guidelines and must not contain any artificial colors, flavors, preservatives or sweeteners, or partially hydrogenated or hydrogenated oils. The company sells only USDA certified organic products and exclusively dairy products raised in pasture, without containment, and eggs from free-range hens. Natural Grocers’ flexible small store format allows it to offer affordable prices in a friendly, safe and convenient retail environment. The company also offers extensive free science-based nutrition education programs to help customers make informed health and nutrition choices. The company, founded in 1955, has 162 stores in 20 states.

_______________________________________
I While stocks last; no rain checks.
ii Federal regulations prohibit the use of hormones in pork and poultry products.
iii The $ 5 discount is only available to registered {N} power members and is only valid November 18-24, 2021 at participating Natural Grocers stores. To win the $ 5 reward, you must reserve a turkey in store with your phone number or online with your {N} power email address at naturalgrocers.com/turkeys by October 31, 2021. Reward is redeemable only for in-store purchases and will be applied to the regular, non-discounted price of the product. Reward cannot be redeemed for gift cards, store credit, or cash and cannot be combined with other offers. Quantity limited to available stock; no rain checks. Make sure to enter your phone number at checkout to redeem your reward. All rewards reduce the size of your basket. Points are applied to the price paid after discounts. We reserve the right to correct errors. Void where prohibited by law.

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NEW STUDY: Conventional Food Prices Catch Up With Organic Foods https://www.sari-organik.com/new-study-conventional-food-prices-catch-up-with-organic-foods/ Wed, 20 Oct 2021 07:00:00 +0000 https://www.sari-organik.com/new-study-conventional-food-prices-catch-up-with-organic-foods/ [ad_1] (ABC4) – Adopting healthier eating habits can sometimes come with a higher price, which is why some people don’t even bother to browse the organic aisle of the supermarket. That may soon change as a new study has found that conventional food prices are increasing at a much faster rate than organic costs, a […]]]>


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(ABC4) – Adopting healthier eating habits can sometimes come with a higher price, which is why some people don’t even bother to browse the organic aisle of the supermarket. That may soon change as a new study has found that conventional food prices are increasing at a much faster rate than organic costs, a new study shows

Healthy eating has slowly become a way of life for some and a fad for others. Buying organic food may become the norm for some shoppers due to a study that found sharp price increases among beef, chicken, pork, dairy, and non-organic fruits and vegetables.

Conventional foods have increased an average of 13.9% while organic foods have increased 1.6% in costs since 2019.

From 2019 to 2021, the foods with the fastest growing conventional prices are broccoli, boneless, skinless chicken breast, Granny Smith apples, and milk.

Conventional broccoli saw a huge price increase of 141.3% while organic broccoli saw a price increase of 24.9%.

If you had brought organic broccoli in 2019 it would have cost you $ 2.10 / pound compared to $ 2.61 / pound in 2021. That’s a difference of 0.51 cent. In 2019, conventional broccoli was 0.63 / pound and jumped to $ 1.52.

The conventional boneless skinless chicken breast saw a price increase of 43.8% while the organic version saw a variation of -2.2%.

By far, the study found that conventional dairy products grew the fastest since 2019, followed by non-organic products, and then various cuts of regular chicken.

You won’t have to change gears just yet because despite the rising costs of conventional foods, organic foods are still more expensive than their counterparts.

You can find the full study here.

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Organic packaged foods are healthier than conventional products, study finds https://www.sari-organik.com/organic-packaged-foods-are-healthier-than-conventional-products-study-finds/ https://www.sari-organik.com/organic-packaged-foods-are-healthier-than-conventional-products-study-finds/#respond Tue, 21 Sep 2021 07:00:00 +0000 https://www.sari-organik.com/organic-packaged-foods-are-healthier-than-conventional-products-study-finds/ [ad_1] (Beyond pesticides, Sept. 21, 2021) Processed organic foods are healthier than their conventional chemical-intensive counterparts in many ways, according to a new peer-reviewed study published in the journal Nutrients led by scientists from the Environmental Working Group. While a regular diet of whole, unprocessed foods is ideal, packaged foods are ubiquitous in American supermarkets […]]]>


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(Beyond pesticides, Sept. 21, 2021) Processed organic foods are healthier than their conventional chemical-intensive counterparts in many ways, according to a new peer-reviewed study published in the journal Nutrients led by scientists from the Environmental Working Group. While a regular diet of whole, unprocessed foods is ideal, packaged foods are ubiquitous in American supermarkets and often unavoidable. In addition to eliminating concerns about the use of highly toxic pesticides, according to this new research, choosing packaged organic products is an effective way to avoid highly processed ingredients associated with adverse health effects.

The researchers started with a food data set comprising more than 72,000 conventional foods and 8,000 packaged organic foods, representing 85% of all food products sold to American consumers. These products and their ingredients were then classified into four groups corresponding to the amount of processing, one being unprocessed or minimally processed and four being ultra-processed. Statistical analysis was then conducted on a range of product variables to differentiate various health issues between organic and conventional products.

The results show that organic packaged foods present far fewer health problems than conventional products. Processed organics were likely to contain lower amounts of salt, saturated fat, sugar, and added sugar. According to the analysis conducted by the researchers, for each ultra-processed ingredient in a product, the probability that that product is organic has decreased by 32%. The same is true for a range of factors of concern – the chances of a product being organic also decreased as sugar, salt and trans fats were added to conventional foods. On the other hand, organic products are associated with higher amounts of potassium in processed foods.

“Here, with the discovery that the chances of being labeled organic decreased as the number of ultra-processed ingredients or the number of cosmetic additives increased, we show that the certification of organic products can be an approximation for products. less ultra-processed and therefore healthier, ”the study reads. These findings appear to correspond to research published in November 2020, concluding that consuming organic foods reduces the risk of developing type 2 diabetes. Although there is ample evidence to link this finding to the use of toxic pesticides. disrupting the endocrine system in conventional agriculture, this study shows that the ingredient label also plays an important role.

In a series of previous studies, it was found that organic options are healthier than foods with high chemical intensity. A 2010 study found that organically grown strawberries had a longer shelf life, higher antioxidant activity, and higher concentrations of vitamin C and other phenolic compounds. Research published in 2016 found that organic dairy and dairy products were richer in essential nutrients like omega-3 fatty acids than conventional chemically-grown products, and a 2018 study found similar results in organic cows. , especially those fed on grass. In 2019, an Australian research team found that organic even makes a difference when it comes to the microbiome, with organic apples containing much more diverse bacterial communities that are ultimately healthier for the gut.

With the level of processing, ingredient profiles, nutrient and antioxidant content, and microbial diversity all providing evidence of health benefits over conventionally produced and processed foods, it is no wonder that Recent research published in July this year found that students who eat organic products score higher on cognitive tests.

While processed organic products have a better health profile than chemically intensive foods, it is essential that they stay that way. Agrochemical companies that have long specialized in ultra-processed conventional foods want to produce organic equivalents and regularly lobby the National Organic Standards Board (NOSB) to authorize new risky additives. At present, less than 40 synthetic materials are allowed in certified organic processing according to the national list of permitted and prohibited substances. It is extremely important that, in order to preserve the health benefits of organic products, this list is not expanded, but reduced.

Beyond Pesticides strives to keep consumers informed of the latest in organic production and processing through the Keeping Organic Strong program page. It is only through the continued engagement of consumers in the standard setting process that we can ensure that organic integrity will be maintained. For example, although the controversial carrageenan food additive was removed from the national list by the NOSB in 2016, the national organic program failed to remove it. While most processors have phased out its use, we are using consumers to tell the NOSB to insist that the material be removed from the list once and for all.

Join Beyond Pesticides in calling on the NOSB to make decisions that maintain the integrity of the organic label by reviewing the Fall 2021 issues page and providing a comment to the NOSB by September 30, 2021.

All positions and opinions not attributed in this article are those of Beyond Pesticides.

Source: Environmental working group, Nutrients

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How do organic and non-organic foods influence our gut microbiome? https://www.sari-organik.com/how-do-organic-and-non-organic-foods-influence-our-gut-microbiome-2/ https://www.sari-organik.com/how-do-organic-and-non-organic-foods-influence-our-gut-microbiome-2/#respond Tue, 24 Aug 2021 07:00:00 +0000 https://www.sari-organik.com/how-do-organic-and-non-organic-foods-influence-our-gut-microbiome-2/ [ad_1] The effect of organic and conventionally grown foods on the gut microbiome remains unclear, indicating that more research is needed to determine which foods are beneficial. In recent years, the trillions of microorganisms that live in our digestive tract have taken their place in the limelight. Known as the gut microbiome, each of us […]]]>


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How do organic and non-organic foods influence our gut microbiome?

The effect of organic and conventionally grown foods on the gut microbiome remains unclear, indicating that more research is needed to determine which foods are beneficial.

In recent years, the trillions of microorganisms that live in our digestive tract have taken their place in the limelight.

Known as the gut microbiome, each of us has a different combination of about a thousand different bacterial species, which makes each microbiome as unique as our fingerprints.

The gastrointestinal tract is home to billions of microorganisms that we call our microbiota.

Researchers are starting to understand how these microorganisms significantly affect our health and well-being, including the impacts on mental health through the ‘gut-brain axis‘.

A clear conclusion is that the the food we eat influences the composition and function of the human gut microbiome – both positively and negatively.

Getting the most from probiotics

Probiotics, the microorganisms that provide us with health benefits when eaten alive colonize the gut, supporting proper digestion and other essential functions of the gut microbiome.

Usually, probiotics are consumed with their carrier food items such as yogurt or fermented foods such as sauerkraut. Those food products can interact with probiotics modify their functions and efficiency.

Since these carrier food ingredients can be produced by organic and non-organic (also known as conventional) farming systems, we wanted to understand if actual farming practice could influence the functionality of probiotics and the gut microbiome.

This information had not been thoroughly examined before, which is why the University of Melbourne’s School of Agriculture and Food approached Australian Organic Limited (AOL), the leading body for the organic industry in Australia that funded our research team, to assess the existing scientific literature.

The results have not yet been peer reviewed, but can be viewed in the AOL Industry Research Series.

Organic farming is one of the fastest growing segments of global agriculture and a 2020 survey, also commissioned by AOL and completed by the school, shows that an additional 500,000 Australian households have purchased organic products in the past 12 months, mainly for environmental and health reasons.

However, the published literature lack of solid evidence that organic foods are significantly more nutritious than non-organic foods overall, so this area requires further research.

Focusing on studies published between 2010 and 2020, six different food categories were selected for our review, including dairy products, grains and grains, fruits and vegetables, meat, wine, and fermented foods. .

Fruits and vegetables

Although the exact nature of the nutritional effect was found to vary between and within these food categories, organic farming practices appear to have an effect on some of the nutritional content of foods (as discussed in more detail below. below).

For example, although the amounts were not significant, organic fruits and vegetables tended to contain similar or higher levels of phenolics than non-organic produce.

Phenolic compounds are interesting as potential protective factors against cancer and heart disease. Their beneficial effects on obesity, diabetes and neurodegenerative diseases, potentially due to their antioxidant and anti-inflammatory effects, are also reported in the literature.

These seem to be due to their bioactive metabolites, the resulting products after digestion, as well as their role as beneficial prebiotics; provide nourishment for probiotics and gut microbiota, and express antimicrobial properties against pathogenic gut microbiota.

Meat, wine and milk

Nutritional differences can also be seen in meat and milk when comparing organic and non-organic farming.

For example, there are beneficial differences in the fatty acid profile in organic milk compared to non-organic milk. Fat soluble vitamins including vitamin A and E are higher while the overall fat content seemed to be lower also in organic milk.

But only a few studies focus on these nutritional differences and their impact on the gut microbiota. Take the example of iron – higher levels of iron (Fe) can promote growth of pathogenic microorganisms in the gut while an iron deficiency can lead to a reduction in the amounts of beneficial compounds produced by the gut microbiota.

Our review found variability in the mineral nutritional composition of meat, wine and milk when comparing different production systems.

A study has shown that organic pork tended to contain similar (magnesium, calcium, iron, nickel) or higher (chromium, copper, manganese) levels of macro and trace elements than non-organic pork, and organic wine contained higher levels of nickel, but organic milk had similar or lower mineral levels.

At this point, we are uncertain whether these differences in mineral and nutritional composition in organic or non-organic foods affect the functionality of the gut microbiota and we need more research in this area.

Cereals and cereals

In grains and cereals, organic farming practices seem to modify the carbohydrate composition, with more fiber and total carbohydrates found, but no significant difference in nutritional content.

Previous studies have been shown that fiber promotes the growth of probiotics Lactobacilli and Bifidobacterium species, and it has been shown that it advantageously modifies the composition of the metabolites produced by the intestinal microbiota.

The total carbohydrate intake and the proportions of the different types of carbohydrates consumed are associated with alterations in the gut microbiota. But the influence of organic or non-organic grains and cereals is still unknown.

In addition, in cereals as in fresh produce, the nutritional profile of a product often depends as much or more on cultivar or crop variety as on agronomic practices, and these factors should be taken into account in future studies.

Fermented foods

Ultimately, Kimchi, which is made from organic radish, had more beneficial microorganisms than kimchi made from non-organic radish, and therefore may have a potentially positive impact on the gut microbiome.

Previous search has also shown that consuming organic foods can also reduce exposure to Residues of pesticides and some antibiotic resistant bacteria, having a positive influence on the gut microbiome and probiotics.

Overall, our review of the current literature found that some organic foods may be higher in certain factors that benefit the gut microbiome, but the degree of these positive effects is uncertain given the limited number of studies. carried out to date.

We clearly need more studies to verify these phenomena.

In the meantime, one of the best things we can all do to support the billions of microorganisms in our gut is to eat a variety of low-processed, high-fiber foods, especially fresh fruits and vegetables.

This article first appeared on Pursuit. Read it original article.

Image Credit: © stock.adobe.com / au / Alexander Raths

Originally published
here.

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How do organic and non-organic foods influence our gut microbiome? https://www.sari-organik.com/how-do-organic-and-non-organic-foods-influence-our-gut-microbiome/ https://www.sari-organik.com/how-do-organic-and-non-organic-foods-influence-our-gut-microbiome/#respond Fri, 20 Aug 2021 07:00:00 +0000 https://www.sari-organik.com/how-do-organic-and-non-organic-foods-influence-our-gut-microbiome/ [ad_1] In recent years, the trillions of microorganisms that live in our digestive tract have taken their place in the limelight. Known as the gut microbiome, each of us has a different combination of about a thousand different bacterial species, which makes each microbiome as unique as our fingerprints. The gastrointestinal tract is home to […]]]>


[ad_1]

In recent years, the trillions of microorganisms that live in our digestive tract have taken their place in the limelight.

Known as the gut microbiome, each of us has a different combination of about a thousand different bacterial species, which makes each microbiome as unique as our fingerprints.

The gastrointestinal tract is home to billions of microorganisms that we call our microbiota. Image: Getty Images

Researchers are starting to understand how these microorganisms significantly affect our health and well-being including the impacts on mental health through the ‘gut-brain axis‘.

A clear conclusion is that the the food we eat influences the composition and function of the human gut microbiome – both positively and negatively.

PROBIOTICS

Probiotics, the microorganisms that provide us with health benefits when eaten alive, colonize the gut, supporting proper digestion and other essential functions of the gut microbiome.

Usually, probiotics are consumed with their carrier food items such as yogurt or fermented foods such as sauerkraut. Those food products can interact with probiotics modify their functions and efficiency.

Since these carrier food ingredients can be produced by organic and non-organic (also known as conventional) farming systems, we wanted to understand if actual farming practice could influence the functionality of probiotics and the gut microbiome.

This information had not been thoroughly examined before, so the University of Melbourne’s School of Agriculture and Food approached Australian Organic Limited (AOL), the leading body for the organic industry in Australia that funded our research team to assess the existing scientific literature.

The results have not yet been peer reviewed, but can be viewed in AOL’s Industry Research Series.

A 2020 survey showed that an additional 500,000 Australian households purchased organic products that year. Image: Getty Images

Organic farming is one of the fastest growing segments of global agriculture and a 2020 survey, also commissioned by AOL and completed by the school, shows that an additional 500,000 Australian households have purchased organic products in the past 12 months, mainly for environmental and health reasons.

However, the published literature lack of solid evidence that organic foods are significantly more nutritious than non-organic foods overall, so this area requires further research.

Focusing on studies published between 2010 and 2020, six different food categories were selected for our review, including dairy products, grains and grains, fruits and vegetables, meat, wine, and fermented foods. .

FRUITS AND VEGETABLES

Although the exact nature of the nutritional effect was found to vary between and within these food categories, organic farming practices appear to have an effect on some of the nutritional content of foods (as discussed in more detail below. below).

For example, although the amounts were not significant, organic fruits and vegetables tended to contain similar or higher levels of phenolics than non-organic produce.

Phenolic compounds are interesting as potential protective factors against cancer and heart disease. Their beneficial effects on obesity, diabetes and neurodegenerative diseases, potentially due to their antioxidant and anti-inflammatory effects, are also reported in the literature.

The published literature lacks strong evidence that organic foods are significantly more nutritious than non-organic foods overall. Image: Pixabay

These seem to be due to their bioactive metabolites, the resulting products after digestion, as well as their role as beneficial prebiotics; provide nourishment for probiotics and gut microbiota, and express antimicrobial properties against pathogenic gut microbiota.

MEAT, WINE AND MILK

Nutritional differences can also be seen in meat and milk when comparing organic and non-organic farming.

For example, there are beneficial differences in the fatty acid profile in organic milk compared to non-organic milk. Fat soluble vitamins including vitamin A and E are higher while the overall fat content seemed to be lower also in organic milk.

But only a few studies focus on these nutritional differences and their impact on the gut microbiota. Take iron for example – higher levels of iron (Fe) can promote growth of pathogenic microorganisms in the gut while an iron deficiency can lead to a reduction in the amounts of beneficial compounds produced by the gut microbiota.

Our review found variability in the mineral nutritional composition of meat, wine and milk when comparing different production systems.

A study has shown that organic pork tended to contain similar (magnesium, calcium, iron, nickel) or higher (chromium, copper, manganese) levels of macro and trace elements than non-organic pork, and organic wine contained higher levels of nickel, but organic milk had similar or lower mineral levels.

Organic farming is one of the fastest growing segments of global agriculture. Image: Getty Images

At this point, we are uncertain whether these differences in mineral and nutritional composition in organic or non-organic foods affect the functionality of the gut microbiota and we need more research in this area.

CEREALS AND CEREALS

In grains and cereals, organic farming practices seem to modify the carbohydrate composition, with more fiber and total carbohydrates found, but no significant difference in nutritional content.

Previous studies have been shown that fiber promotes the growth of probiotics Lactobacilli and Bifidobacterium species, and it has been shown that it advantageously modifies the composition of the metabolites produced by the intestinal microbiota.

The total carbohydrate intake and the proportions of the different types of carbohydrates consumed are associated with alterations in the gut microbiota. But the influence of organic or non-organic grains and cereals is still unknown.

In addition, in cereals as in fresh produce, the nutritional profile of a product often depends as much or more on cultivar or crop variety as on agronomic practices, and these factors should be taken into account in future studies.

FERMENTED FOODS

Ultimately, Kimchi, which is made from organic radish, had more beneficial microorganisms than kimchi made from non-organic radish, and therefore may have a potentially positive impact on the gut microbiome.

One of the best things we can all do to support the billions of microorganisms in our gut is to eat a variety of low-processed, high-fiber foods, especially fresh fruits and vegetables. Image: Getty Images

Previous search has also shown that consuming organic foods can also reduce exposure to Residues of pesticides and some antibiotic resistant bacteria, having a positive influence on the gut microbiome and probiotics.

Overall, our review of the current literature found that some organic foods may be higher in certain factors that benefit the gut microbiome, but the degree of these positive effects is uncertain given the limited number of studies. carried out to date.

We clearly need more studies to verify these phenomena.

In the meantime, one of the best things we can all do to support the billions of microorganisms in our gut is to eat a variety of low-processed, high-fiber foods, especially fresh fruits and vegetables.

Banner: Shutterstock

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Global organic food and drink market to reach $ 495.9 by 2027 https://www.sari-organik.com/global-organic-food-and-drink-market-to-reach-495-9-by-2027/ https://www.sari-organik.com/global-organic-food-and-drink-market-to-reach-495-9-by-2027/#respond Thu, 20 May 2021 07:00:00 +0000 https://www.sari-organik.com/global-organic-food-and-drink-market-to-reach-495-9-by-2027/ [ad_1] Global organic food and drink market to reach $ 495.9 by 2027Amid the COVID-19 crisis, the global organic food and drink market estimated at 198.1 billion US dollars in 2020, is expected to reach a revised size of US $ 495.9 billion by 2027, with a CAGR of 14% over the analysis period 2020-2027. […]]]>


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Global organic food and drink market to reach $ 495.9 by 2027
Amid the COVID-19 crisis, the global organic food and drink market estimated at 198.1 billion US dollars in 2020, is expected to reach a revised size of US $ 495.9 billion by 2027, with a CAGR of 14% over the analysis period 2020-2027. Fruits and vegetables, one of the segments analyzed in the report, is expected to grow at a CAGR of 14.7% to reach $ 192.8 billion at the end of the analysis period. After an initial analysis of the business implications of the pandemic and its induced economic crisis, the growth of the Meat, Fish and Poultry segment is readjusted to a revised CAGR of 15.3% for the next 7-year period. This segment currently represents a 19.3% share of the global organic food and drink market.

The United States accounts for over 29.6% of the global market size in 2020, while China is expected to grow at a CAGR of 13.4% for the period 2020-2027
The market for organic food and drink in the United States is estimated at 58.6 billion US dollars in 2020. The country currently represents a 29.56% share of the world market. China, the world’s second-largest economy, is expected to reach an estimated market size of 86.1 billion US dollars during the year 2027, with a CAGR of 13.4% through 2027. Other notable geographies include Japan and Canada, each forecasts growth of 12.5% ​​and 11.9% respectively over the period 2020-2027. In Europe, Germany is expected to grow by around 10.2% CAGR while the rest of the European market (as defined in the study) will reach 86.1 billion US dollars by 2027.

The Dairy Products segment holds a share of 14.1% in 2020
In the global Dairy Products segment, United States, Canada, Japan, China and Europe will lead to the estimated 12.3% CAGR for this segment. These regional markets representing a combined market size of US $ 22.4 billion in 2020 will reach a projected size of US $ 50.3 billion before the end of the analysis period. China will remain among the most dynamic of this group of regional markets. Led by countries such as Australia, India, and South Korea, the market of Asia Pacific should reach 58.9 billion US dollars by 2027. Following

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