Posts Tagged ‘food allergy’

Star Allergy Alerts provide people with a wide range of Allergy Alert products

Star Allergy Alerts Epipen Pouch

Epipen Pouch Products reviewed by S. Sher for Josh, 11year old son.

Had you heard about this product before you received it.

No. We first started using an old swimming goggles case and then until recently a plastic self seal bag.

Did you enjoy the product? Please describe

YES. Very much. My son is thrilled with it. It is large enough to hold what he needs, an epipen, a ventolin and some anti histamine. It is sturdy, nice looking and convenient to carry around. He also really liked the info sheets inside which he filled out as soon as he got it and included an image of himself which is a great idea that we would not have thought of.

Would you purchase or recommend this product to others?

Definitely would recommend. Don’t think I will need to purchase for a while as we were very kindly given 2 pouches which are both being used and since they seem very sturdy, I imagine they will last well. Would re-purchase if needed.

Do you have any general comments about this product that we can submit to the company?

As above, I find it well thought out and a very nice quality product which would have mass appeal.

Search in our pantries for more products to suit people with allergies.

After seeing how dedicated my wellness regime is, people are always saying to me, “I bet you never get sick!” I do though, actually, just not for long. We are meant to get sick! Just like how trees lose their leaves upon the change in season, colds and flus are natural

mechanisms of our bodies. It’s only when we supress them that we run into problems. So, say no to the flu shot this winter and protect yourself naturally by implementing these methods:

LaBella Drinking Chocolate recalled for undeclared milk ingredient

June 20, 2012

Valcorp Fine Foods has recalled LaBella Cioccolata 1963 Drinking Chocolate from Myer, Harvey Norman and The Good Guys nationally due to an undeclared allergen (milk). Consumers who have a milk allergy or intolerance should not consume this product and may have a reaction if the product is consumed.

The product is LaBella Cioccolata 1963 Drinking Chocolate, packaged in 10x20g sachets in a 200g cardboard box. Its date markings are 21/02/2013, 22/02/2013 and 23/02/2013, and country of origin is Australia.

Due to a labelling error, milk has not been declared as an ingredient or in an allergen statement on the product label.

The product has been displayed and used in demonstrations at store level, in Harvey Norman, Myer, and The Good Guys, where coffee-making machines are located.

Consumers who have a milk allergy or intolerance should not consume the product and may have a reaction if the product is consumed.

Customers should return the product to the place of purchase for a full refund.

Read more…

Consumer warning: sports supplements may contain toxic ingredient

June 19, 2012

Food Standards Australia New Zealand (FSANZ) has just issued a warning about supplementary sports foods containing an ingredient known as DMAA.

FSANZ is working with state and territory government agencies and departments to investigate a range of products following complaints from consumers and some adverse health reports linked to products containing DMAA or 1,3-dimethylamylamine.

FSANZ Deputy Chief Executive Officer, Melanie Fisher, said the products were typically used as a pre-workout supplement.

“The New South Wales Food Authority has tested 12 of these products and 11 have tested positive for DMAA,” Ms Fisher said.

“DMAA has been linked in other countries with various adverse health effects including high blood pressure and vomiting and there have been a couple of adverse health reports in Australia,” Ms Fisher said.

Read more…

GS1 announces Global Product Recall Standard

GS1, the not-for-profit organisation that designs and manages the global barcode and logistics system for supply chain standards, last week announced the agreement of a new global product recall standard, along with an implementation guide for multi-jurisdictional recall notifications.

This new standard will provide a common-sense blueprint enabling all supply-chain stakeholders to implement more effective product recall processes and notifications. The standard defines and standardises the vital information to be shared among trading parties and regulators during a product recall alerting process.

The standard complements and extends the existing GS1 Traceability Standard that provides companies with a well-defined traceability process to meet regulatory requirements, building upon existing GS1 standards that are widely used in most supply chains around the world. It is incorporated into country-specific, GS1-standards based recall platforms, such as Rapid Recall Exchange in the U.S., Recallnet in Australia and the Product Recall programme in Canada.

Read more…

Australian researchers team up to tackle egg allergy

A collaboration between Deakin University, CSIRO and the Poultry Co-operative Research Centre is working to produce chicken eggs in which the four major allergenic egg white proteins have been ‘switched off’. The hypoallergenic eggs will reportedly produce chickens which lay allergy-free eggs.

According to a Deakin University media release, the proteins in the egg were being modified using RNAi technology that has previously been used by CSIRO to modify important traits in crops. The genes or DNA of the chickens was not being altered in the process, so the products were not classed as ‘genetically modified’.

The research aims to produce eggs for use in food consumption and the production of common vaccines such as flu vaccines. It is expected to take three years to complete the work, and vaccines made using the eggs may be available within five years. Hypoallergenic eggs could be available in supermarkets for human consumption within five to 10 years.

A full media release relating to this research is available from the Deakin University News Room.

Food allergen proficiency tests

Testing using an ELISA kit is one of the most widely used methods for determining the presence of allergens in food. It is well known that allergen test kits from different manufacturers give significantly different results, sometimes up to a factor of 2, and proficiency testing results are given different assigned values according to the type of kit used.

One of the major drawbacks of this approach is that a number of participating labs must all submit results for the same test kits in order to generate assigned values and z scores. Participants who use uncommon or in-house kits will not receive a score due to there not being enough data to generate consensus assigned values. Where assigned values have a high degree of variability, the z scores issued may be used for information only, rather than performance evaluation.

In recent Food Analysis Performance Assessment Scheme (FAPAS) proficiency testing rounds, a second spiked sample was sent to participating laboratories, in addition to the usual spiked and unspiked samples. The aim was to establish whether the use of a standardised calibrant could be used to normalise the complete data set.

The ratio of the submitted results for the two spiked samples yielded complete data sets which could be tested for normality of the distribution and demonstrated that the principle of applying a standardisation works. Certified reference calibration for food allergens would greatly assist in the performance evaluation of allergen testing laboratories.

Tannins may decrease peanut allergenicity in foods

Removing major peanut allergens by forming insoluble complexes with tannic acid may one day be used in the development of low-allergen peanut products. Early results of research conducted by the United States Department of Agriculture indicate that tannic acid forms insoluble complexes with peanut proteins and that these complexes are able to pass through the gut without release. Release of the allergens in the gut due to varying acidic conditions could lead to absorption and consequently an allergic reaction.

In the research, tannic acid formed complexes with peanut proteins in a peanut butter extract. These were tested at pH 2 and pH 8, equivalent to the pH of the gut. Despite these acidic conditions, the complexes did not release any of the major allergenic proteins found in peanut. Other complexes tested such as gallic acid released the peanut proteins under these pH conditions, indicating they are not as effective at removing proteins from the digestive system.

The authors note that animal or clinical studies are still needed before this work can be applied as a potential solution to peanut allergy.

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To find products that suit your special dietary requirements, search the pantries of What Can I Eat

FSANZ asks questions about sulphite levels in foods

A survey of sulphites in foods, which looked at sausages, cordial and dried fruit, was conducted by Food Standards Australia New Zealand (FSANZ) and state and territory agencies. Results released last month showed that almost all foods tested had sulphite levels well below those stipulated in the Food Standards Code.

Details of three sausage products that were found to have excess sulphite levels have been reported to the relevant state or territory agency for follow-up.

Read more…

Precautionary statements heeded most by those indirectly affected by food allergies

A survey of sulphites in foods, which looked at sausages, cordial and dried fruit, was conducted by Food Standards Australia New Zealand (FSANZ) and state and territory agencies. Results released last month showed that almost all foods tested had sulphite levels well below those stipulated in the Food Standards Code.

Details of three sausage products that were found to have excess sulphite levels have been reported to the relevant state or territory agency for follow-up.

Read more…

Dealing with hidden food allergens in the clinic

A recent review by researchers at Melbourne’s Murdoch Children’s Research Institute looks at the current literature that is available regarding: consumer behaviour and attitudes regarding precautionary labelling; risk to the consumer and analytical results of products that bear advisory labelling; the current debate regarding whether a tolerable level of risk can be obtained in food allergy; and the Voluntary Incidental Trace Allergen Labelling (VITAL) system operating in Australia.

Read more…

Advances in coeliac disease research

The recent scientific and clinical advances in coeliac disease research have been summarised in a review published in the journal Current Opinion in Gastroenterology.

Epidemiological studies have shown that coeliac disease is as common in parts of Asia, Africa and Eastern Europe as it is in the Western world. Large population-based studies have expanded knowledge of the long-term risks of coeliac disease, which no longer includes infertility (once a gluten free diet is established), and explored relationships with concomitant autoimmune diseases such as type 1 diabetes and microscopic colitis.

A particularly interesting finding is that vitamin A supplementation can actually worsen the inflammatory response in people with coeliac disease, while there is some evidence to suggest vitamin C may be beneficial.

In terms of advances in coeliac disease treatment, the ‘gold-standard’ remains lifelong adherence to a strict gluten-free diet. However, there is continuing work on other therapeutic options including vaccinations, oral enzyme supplements and inhibitors of the gliadin antigen. At the same time, research is being conducted on new varieties of oats and barley that are better tolerated by those sensitive to gluten and new wheat varieties with minimal gliadin content are also being studied. Some work in this field has shown the gliadin content of regular bread can be reduced by 85% while maintaining baking quality.

Additional Information HERE

To find products that suit your special dietary requirements, search the pantries of What Can I Eat

If you’ve tested positive for gluten intolerance and have already begun your search for alternatives,

Gluten free bread

chances are that you will be overwhelmed by the vast array of choices available.

In this section that follows, we’ve furnished a list of the ten top tips to guide you in your search and enable you to make the best possible choices when looking for gluten free bread.

1. Look for ingredients

Make sure the breads you choose do not have any of the undesirable ingredients. It is always better to read labels and look for ingredients such as wheat, sye and barley in particular to avoid any reactions.

2. Look for proper preparation methods

When looking for the best gluten free bread, make sure that it is has been manufactured using the right procedure. Everything from the temperature at which it is baked to the temperature at which the raw ingredients are stored makes a difference.

3. Take references

When choosing a particular type of gluten free bread, make sure you seek references from people who’ve already used the same. The best of gluten free bread brands will usually have users who’ve given their testimonials and opinions on the products.

4. Search the web

Look up the internet for suitable options. Nowadays, there are a vast number of providers selling good quality gluten free breads by the loaves both in retail and online.

5. Look for variety

If you’ve considered where I can buy gluten free bread, it is mostly better to go for brands that offer maximum variety. There are many companies that offer the likes of sweet breads, pancakes and waffles in the gluten-free category.

6. Search your area

When looking for options for eating out, look for restaurants that offer gluten-free breads and other similar options. In fact, it is better to use tools such as the Restaurant Finder on the web that helps you to locate appropriate restaurants and eateries offering gluten-free breads in your specific area.

7. Look for right ingredients

If you’ve already invested in a gluten free bread maker machine, it is important that you look for the right type of ingredients to make the breads on your own. Make sure you choose the best quality ingredients, store them in the right way and use them for cooking in the proper manner.

8. Join forums and support groups

Since experiences can vary, it is often helpful to join support groups and forums with other individuals who might be gluten intolerant. This way, you can get better tips on how to look for the best gluten free bread and also decide on which type of bread will suit you the most.

9. Take medical advice on your condition

When looking for gluten free bread, first take medical advice on your condition and know the exact problem you have. For instance, you could either have the Coeliac disease, the non-Coeliac gluten sensitivity or the wheat allergy symptoms.

10. Try different brands

With so many brands of gluten free breads available, it is often advisable to keep changing the brands you buy so that you know what suits your taste and health the most.

Search the Bread Pantries of What Can I Eat to find preferred brands.

Allergy Home website for food allergy training resources

AllergyHome.org is a new website that has been created and launched by two pediatric allergists based in the USA to provide training resources for those who care for children with food allergies. The objective is to bring food allergy awareness and education to the entire community.

AllergyHome has been developed to help a range of people include parents of children both with and without allergies, babysitters, relatives and children with and without allergies. Current training modules are freely accessible online and have been created in collaboration with relevant organizations and governmental agencies.

Current modules include: Camp staff training: Management of food allergies; How to use an EpiPen; What is a food allergy? (a short awareness module designed to teach children without food allergies what it means to live with a food allergy); An interactive quiz that addresses common myths and increases awareness; and Food Allergy Babysitter & Drop-Off Form. Additionally, Camps.AllergyHome.org includes modules created to train all camp staff as well as campers.

Visit www.AllergyHome.org for more information or to access the resources.

Australian researchers team up to tackle egg allergy

A collaboration between Deakin University, CSIRO and the Poultry Co-operative Research Centre is working to produce chicken eggs in which the four major allergenic egg white proteins have been ‘switched off’. The hypoallergenic eggs will reportedly produce chickens which lay allergy-free eggs.

According to a Deakin University media release, the proteins in the egg were being modified using RNAi technology that has previously been used by CSIRO to modify important traits in crops. The genes or DNA of the chickens was not being altered in the process, so the products were not classed as ‘genetically modified’.

The research aims to produce eggs for use in food consumption and the production of common vaccines such as flu vaccines. It is expected to take three years to complete the work, and vaccines made using the eggs may be available within five years. Hypoallergenic eggs could be available in supermarkets for human consumption within five to 10 years.

A full media release relating to this research is available from the Deakin University News Room.

Food allergen proficiency tests

Testing using an ELISA kit is one of the most widely used methods for determining the presence of allergens in food. It is well known that allergen test kits from different manufacturers give significantly different results, sometimes up to a factor of 2, and proficiency testing results are given different assigned values according to the type of kit used.

One of the major drawbacks of this approach is that a number of participating labs must all submit results for the same test kits in order to generate assigned values and z scores. Participants who use uncommon or in-house kits will not receive a score due to there not being enough data to generate consensus assigned values. Where assigned values have a high degree of variability, the z scores issued may be used for information only, rather than performance evaluation.

In recent Food Analysis Performance Assessment Scheme (FAPAS) proficiency testing rounds, a second spiked sample was sent to participating laboratories, in addition to the usual spiked and unspiked samples. The aim was to establish whether the use of a standardised calibrant could be used to normalise the complete data set.

The ratio of the submitted results for the two spiked samples yielded complete data sets which could be tested for normality of the distribution and demonstrated that the principle of applying a standardisation works. Certified reference calibration for food allergens would greatly assist in the performance evaluation of allergen testing laboratories.

Tannins may decrease peanut allergenicity in foods

Removing major peanut allergens by forming insoluble complexes with tannic acid may one day be used in the development of low-allergen peanut products. Early results of research conducted by the United States Department of Agriculture indicate that tannic acid forms insoluble complexes with peanut proteins and that these complexes are able to pass through the gut without release. Release of the allergens in the gut due to varying acidic conditions could lead to absorption and consequently an allergic reaction.

In the research, tannic acid formed complexes with peanut proteins in a peanut butter extract. These were tested at pH 2 and pH 8, equivalent to the pH of the gut. Despite these acidic conditions, the complexes did not release any of the major allergenic proteins found in peanut. Other complexes tested such as gallic acid released the peanut proteins under these pH conditions, indicating they are not as effective at removing proteins from the digestive system.

The authors note that animal or clinical studies are still needed before this work can be applied as a potential solution to peanut allergy.

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For all you Food Allergy needs go to What Can I Eat.

1. Always add a fresh vegetable: carrot, celery and leafy greens provide fresh, live enzymes.

Most of us think to pack fruit for work – which is full of essential vitamins and minerals – but vegetables are also brimming with essential nutrients. Add extra flavour and taste with dips or cream cheese to accompany the vegetable snacks. Hommous, tahini and pesto are healthy, easy and fun to make at home.

2. Pack protein for muscle tissue and cellular repair throughout the day.

Our brain is a muscle and it needs protein in order to concentrate and work at its optimum. Quick and easy sources of work-ready protein include: small tins of tuna in spring water, raw almonds or cashews, a handful of cubed feta or a pre boiled egg. All are delicious sources of protein, and easy to pack and transport to work.

3. Sushi rolls are a great quick, easy nutritious lunch option.

Seaweed is high in iodine, which feeds and supports the thyroid gland. A strong thyroid gland is essential in times of stress and high levels of activity or productivity.

4. All bread is not created equal: opt for essene or sprouted varieties.

Bread forms the base of most work lunches, so make it work in your body’s favour. Essene or sprouted loaves are available in health food stores, and are baked at a low heat to retain all of the essential nutrients. They’re free from added sugar, preservatives or additives and are an excellent source of fibre.

5. Pack a lemon or a lime.

A dash of fresh lemon or lime juice in your water is not only a refreshing pick-me-up during early afternoon energy lulls, it also provides an excellent source of vitamin C and assists in stimulating the liver.

Rachel Horscroft is an exercise physiologist, nutritionist and director of www.pret-a-sporter.com

For more ready made meals to pack into your lunch box go to The Ready Made Meals Pantry

Top stories for November

• BpA and canned foods: latest Harvard study reignites the concerns

The latest study by researchers at the Harvard School of Public Health, in the USA, has raised fresh debate over the regulation of Bisphenol A (BpA), a chemical compound often used as protective lining on the inside of cans containing food or beverages.

The Harvard study’s findings were published on 22 November 2011, in the Journal of the American Medical Association. The researchers say their study is one of the first to quantify BpA levels in humans after ingestion of canned foods.

Exposure to BpA has been shown to interfere with reproductive development in animals and has been linked with cardiovascular disease, diabetes, and obesity in humans.

BPA has been considered to be cost effective and durable, which has led to its widespread usage, especially in baby bottles, reusable water bottles, microwave ovenware and food package linings.

In the European Union and Canada, BpA use in baby bottles has previously been banned.

• Google predicts online shopping growth

Google Australia predicts strong growth for online presence of food and drink retail in Australia. Today, it offered advice to Australian retailers with an online presence as the market gears up for the holiday season.

According to Google Australia’s figures, 31 per cent of online “Christmas” specific searches during 2011 involve the food and drink retail sector.

Google Australia & New Zealand’s Head of Retail, Ross McDonald said today, “Over the next five weeks shopping-related search traffic is really going to accelerate.”

• WWF praises Australian companies for sustainable palm oil efforts

Australian companies are buying more certified sustainable palm oil than ever before, according to an assessment of palm oil buyers by multi-national conservation group, the World Wildlife Fund (WWF).

The WWF today released its Palm Oil Buyers’ Scorecard 2011, which measures over 130 major retailers and consumer goods manufacturers by looking at their commitment to, and use of, palm oil certified to the internationally recognised standards of the Roundtable on Sustainable Palm Oil.

Palm oil is a highly versatile vegetable oil derived from very productive oil palm trees grown only in the tropics. Green activists claim that palm oil plantations are replacing rainforests and destroying wildlife habitats. Others counter-argue that palm oil can be produced sustainably.

• FSANZ circulates amendments to Food Standards Code

Food Standards Australia New Zealand (FSANZ) today called for submissions on an application to change the Food Standards Code to allow for food derived from a corn line genetically modified for protection against insect pests.

Commenting on Application A1060, from Syngenta Seeds Pty Ltd, FSANZ Chief Executive Officer Steve McCutcheon said, “The corn line is intended for cultivation in regions of North America and Canada, not in Australia and New Zealand.”

He said that regulatory approval is required in Australia and New Zealand before it can be released into commercial markets in these countries. Once approved and commercialised, the applicant intends to use corn line in conventional breeding with other corns.

“All GM foods undergo a comprehensive premarket safety assessment by FSANZ before being approved in the Food Standards Code,” Mr McCutcheon said. “FSANZ welcomes comments from government agencies, public health professionals, industry and the community on the application.”

The period for submissions closes 18 January 2012.

• Woolworths responds to reports on Goodman Fielder bread strategy

Woolworths Supermarkets has warned Australian bread manufacturing giant, Goodman Fielder, that any changes made to the shelf-life of its bread will be “taken seriously” by the supermarket chain.

Woolworths statement came in response to reports this week that Goodman Fielder is considering extending the shelf-life of its bread using food technology to save money through a lower frequency of deliveries.

Woolworths spokesperson Benedict Brook told Australian Food News, “Woolworths are the ‘fresh food’ people and we take this responsibility seriously. Moves by any of our suppliers that changes the freshness of a product like bread would need to be fully discussed with us. Ultimately it will be the customer who decides what goes on our shelves.”

The reports came after Goodman Fielder’s new CEO Chris Delaney told investors last week that the company could learn from the way Europe and America manages bread supply, which typically involves delivering bread with a longer shelf-life than in Australia.

Goodman Fielder’s Director of Corporate Affairs Ian Greenshields told Australian Food News today that these reports had been blown out of proportion. He said, “All that Chris Delaney said was that there are other ways to manage the supply of bread in Australia. Yet, if you look at some of the reports it looks as though we’re planning on supplying stale bread to Australia. Of course, this couldn’t be further from the truth.”

• Australian Greens Bill aims to ban ‘junk food’ television advertisements

Junk food advertisements will be banned from commercial television at certain times of the day in Australia if a new Bill introduced today by the Australian Greens party is passed.

The ‘Protecting Children from Junk Food Advertising (Broadcasting and Telecommunications Amendment)’ private member’s bill seeks a ban on “junk food” advertisements on commercial television from 6-9am and 4-9pm on weekdays, and from 6am-12pm and 4-9pm on weekends and school holidays.

Junk food is defined by the Australian Government’s Department of Health and Ageing as “energy-dense nutrient-poor food”.

The Bill also seeks to prohibit usage of the internet and digital services such as SMS and email to promote junk food to children.

Australian Greens party leader Bob Brown introduced the Bill into the Australian Senate today. He claimed, “Self-regulation has clearly failed and the Australian parliament has a duty to act. This Bill is about the wellbeing of our community and future generations.”

The Bill has won the support from the Obesity Policy Coalition, which is an advocacy group consisting of Cancer Council Victoria, Diabetes Australia, VicHealth and Deakin University’s World Health Organisation Collaborating Centre on Obesity Prevention.

Read these stories and more at Australian Food New http://www.ausfoodnews.com.au/

To find delicious product solutions,  search the  pantries of What Can I Eat

By Barbara Macciolli
www.queenbeeallergyfree.blogspot.com
www.weighitup.com.au

With more people being diagnosed with food allergies, intolerances and sensitivities than ever before, chances are you’ve had to, or eventually will have to, cater for a guest with special dietary requirements. And if you have an allergy or intolerance yourself, you’ll understand how precarious the situation can be when a host prepares a meal loaded with ingredients that may cause you to become sick.

A food allergy is an immunological response to a food, usually protein. Milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat account for about 90 per cent of all food allergy reactions.

Allergies can cause the body to react in a severe way. Symptoms can range from hives to vomiting, swelling and abdominal cramps. People with more severe allergies suffer from the life-threatening anaphylaxis – a reaction that results in a drop in blood pressure, the swelling of air passages, loss of consciousness and sometimes death.

When someone with a food intolerance rather than a food allergy has a reaction to something they’ve eaten, it’s not usually as severe or immediate, but it can still be very uncomfortable, with ill-effects sometimes lingering for days.

Preparing a meal for someone with a special diet can be daunting at first. But don’t despair, by observing a few rules, you’ll be well on your way to providing a safe meal for your guest.

1. Always check with your guest first.

As thoughtful as it might be to surprise your guest with an allergen-free meal, it’s safer to always check with them first. Depending on the severity of their allergy, they may prefer to suggest some alternatives or be particularly sensitive to even just a trace of the offending food.

2. Read all ingredient labels

Everything that has a package has a label, and you’d be surprised to see some of the things listed on them: milk in ham, wheat in sausages and shellfish in crackers. True! If in doubt, check with your guests. Some ingredients may also be unfamiliar to you, for example, whey and casein is dairy-based. Australian manufacturers are required by law to list the top eight food allergens in their ingredients, even if they may appear in trace amounts. The same can’t be said for other countries, so be mindful when you use internationally-imported products from Asia or Europe.

3. Avoid cross-contamination

Start with clean chopping boards, cooking utensils, pans and mixing bowls. Try to cook the allergy-friendly foods first. Ensure your refrigerated condiments, as well as all jars and tubs, haven’t been subjected to double dipping. For example, a peanut butter knife dipped into ordinary butter. If you’re not sure, use a new, unopened version.

4. Safety is key

Make this your mantra: “If in doubt, leave it out.” At the very least, make your guest very aware of what they can or can’t eat. Generally people with food allergies are just grateful to be included and will probably appreciate your efforts more than your cooking! If you feel you can’t prepare every dish in its allergy-friendly form, don’t fret. Simplify recipes to cater for your guest where you can, and then make them well aware of the foods that they need to avoid.

Most of all, enjoy the challenge and view it as an opportunity to try something new in the kitchen. Remember, entertaining for friends and family is really about making people happy and enjoying each other’s company!

For tips on substituting allergens in cooking, visit Queenbeeallergyfree

Give away products packs from:

Sun Health Foods Snack Bars, Yes You Can Premixes, Food for Health