Cleansing Consumers – Prebiotics and Probiotics

PREBIOTICS AND PROBIOTICS. SIMILAR IN NAME, SIMILAR OFFERINGS OF IMPROVING GUT HEALTH WITH BOTH WORKING TOGETHER SYNERGISTICALLY TO BUILD HEALTHY GUT FLORA, BUT ONE LESS IN THE SPOTLIGHT THAN THE OTHER, UNTIL NOW.

For years consumers have been educated on probiotics and most know what these little critters are. The benefits of probiotics, often referred to as ‘good’ bacteria, are highly marketed and supported by scientific findings, in fact the category’s projected to grow to AU$61.10 billion by 2020.^

85% of the happy hormones in
the brain is produced in the gut.^^

Recently there has been an increasing awareness and demand for a special dietary fibre that feeds probiotics – prebiotics. With scientific research rapidly developing in this areas, customers understanding of the link between digestive health and overall wellness is growing.

The digestive system is home to trillions
of microorganisms. A healthy adult has
about 2kg of these bacteria in the gut. *

 

PREBIOTICS

  • Prebiotics are non-living, non-digestible carbohydrates.
  • Found in fibrous foods like psyllium and green banana flour.
  • They feed, grow and maintain probiotics living in the body

Fuel your customers good bacteria growth with prebiotics from brand like Natural Evolution and Planet Organic.

prebiotics

 

PROBIOTICS

  • Probiotics are living microorganisms.
  • Found in foods like yogurt, kefir, kombucha tea, sauerkraut, tempeh and even pickles.
  • Good gut bacteria are negatively altered by poor or high-fat diets and antibiotics.

Boost your customers probiotics with these products from NTS Health, Nuferm and Kombucha Max.

probiotics

SYNBIOTICS

  • Synbiotics are the combination of both pre- and pro-biotics.
  • Over 60% of consumers said they’d be interested in buying synbiotics to improve health.**

Brands like Amazonia and Eden Health Foods offer products that contain prebiotics and probiotics in one.

Synbiotic

COBIOTICS

  • Cobiotics are the combination of prebiotics and antioxidants.
  • They offer fibre to feed gut flora and antioxidants to protect the gut wall.
  • Good bacteria growth is encouraged and bad bacteria growth discourage.

Macrolife and Vital Greens offer prebiotics that are supercharged with superfoods.

cobiotics

 

To create an on-trend ‘healthy gut’ section in your store, contact us for advice on the best natural and organic products for your environment and target audience.

With a dedicated products team, we’re always working hard to offer you only the best, fastest selling brands and stay one step ahead of trends – so you can too!

 

^Markets and Markets, 2015

*Medical News Today, 2016.

^^ Dr Rachel Wyndham, 2015

**Newhope 360, 2016

Green Banana Flour Goes Festive

IT’S BANANAS HOW FAST THE FESTIVE SEASON’S APPROACHED! TO MAKE THE MOST OF THE SEASON, WE CAN’T GO WITHOUT SHARING A SENSATIONAL GREEN BANANA FLOUR RECIPE… OR TWO!

Your customers have seen green banana flour in the spotlight and you’ve shared the amazing adventures of resistant starch with them, so they know the incredible health benefits it holds. So now it’s time to let them feast and discover just how tasty green banana flour can be!

What about the customers who aren’t so thrilled with the flavour of bananas? Not a problem! Natural Evolution’s green banana flour can replace other flours easily and does not add a banana flavour, but more of a wholesome, earthy flavour. This mixes perfect with spices and dried fruits – all of which spells out ‘festive goodies’!

These festive recipes are sure to tantalise your customers taste-buds and leave their guests wanting more!

 

BANANA FLOUR GINGER BREAD 

Green banana flour - Ginger bread recipe

INGREDIENTS
Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
2 eggs, separated
1 cup of Natural Evolution Ultimate Gluten Free Baking Flour (green banana flour)
1 cup rice flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
2 tsp xanthan gum

Optional: icing, smarties to decorate

METHOD
1. Preheat oven to 180°C. Prepare two baking trays with baking paper.
2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
3. Add the golden syrup and egg yolks, beat until combined.
4. Stir in the flours, ginger, mixed spice, bicarbonate of soda and xanthan gum.
5. Turn onto a piece of baking paper and knead until smooth.
6. Press dough into a disc. If dough seems hot, refrigerate for a couple of minutes.
7. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick.
8. Use your favourite shape cookie cutters and place on trays about 3cm apart. Repeat step 6-7 with any excess dough.
9. Bake in oven for 10 minutes or until brown.
10. Remove from oven. Transfer to a rack to cool.
11. Decorate or enjoy as desired!

AND for a decadent, moist and full-flavoured pudding that’s gluten free, grain free and dairy free, your customers will love this Christmas pudding recipe!

GLUTEN FREE CHRISTMAS PUDDING

Green banana flour recipe - Christmas cake

INGREDIENTS
375g raisins, roughly chopped
375g sultanas
250g currants
200g dried apricots, roughly chopped
150g pitted prunes, roughly chopped
1 cup orange juice
½ cup ‘fruits of the forest jam’ (any dark berry jam will work)
1 tbs ground cinnamon
1 tbs ground nutmeg
1 tbs mixed spice
4 eggs, at room temperature
250g coconut oil, melted, cooled
4 tbs coconut oil
1 cup soft brown sugar
1 1/4 cups of Natural Evolution Ultimate Gluten Free Baking Flour (green banana flour)
2 tsp bicarbonate of soda

METHOD
1. Place dried fruit, orange juice, jam and spices into a bowl. Mix well. Cover. Stand overnight, stirring occasionally.
2. Using coconut oil , grease a 10-cup capacity pudding basin. Refrigerate for 15 minutes. Brush with oil again. Line base of bowl with baking paper.
3. Whisk eggs and 250g oil together.
4. Add to fruit mixture with sugar. Add flour, remaining 4 tbs coconut oil and bicarbonate of soda over fruit mixture.
5. Stir with a wooden spoon to combine. Spoon into prepared basin.
6. Cut 1 large sheet of foil and 1 large sheet of baking paper.
7. Lay paper over foil. Make a 3 cm pleat in the middle. Place, paper-side down, over pudding. Secure with string or use pudding lid to lock down.

You can cook either on stove top or slow cooker. The slow cooker is easier and less checking has to be done.

FOR SLOW COOKER
8. Place pudding basin into crock pot and fill 3/4 the way up with water. Turn on high for 5-7 hours.
9. Remove pudding from water. Stand for 30 minutes. Turn onto a platter. Serve as desired. Alternatively, cool completely then store.

FOR STOVE TOP 
8. Place an upturned saucer into the base of a large, deep saucepan. Place basin onto saucer.
9. Pour hot water into saucepan so it comes one-third of the way up the side of the basin.
10. Cover with a tight-fitting lid. Bring to the boil. Reduce heat to low.
11. Keep checking water level because the water can evaporate and may need to be topped up.
12. Simmer for 5 hours or take off lid and check with a skewer. Take care as it will be very hot.
13. Remove pudding from water. Stand for 30 minutes. Turn onto a platter. Serve as desired. Alternatively, cool completely then store.

NOTE: Mixture can also be used to make individual puddings. Grease cupcake pans, pour in mixture and bake 180C for 30-40mins.

 

If you’re not already one of our 8,000 amazing retailers, it’s quick and easy to get access to our fast-selling products. Contact us to find out how.

Business Has Gone Bananas!

NATURAL EVOLUTION FOUNDERS ROB AND KRISTA WATKINS ARE THE WORLD’S FIRST AND ONLY CERTIFIED PRODUCER OF GREEN BANANA RESISTANT STARCH AND GREEN BANANA FLOUR.

Recently the innovative brand shared their story to over 5000,000 viewers on Channel Ten’s popular program – The Project.

Despite this achievement they have retained their humbleness, working countless hours and tapping into their true passion for ultimate nutrition to keep innovating.

Where did such a fruitful, entrepreneurial business idea begin?

As a child, Rob grew watching his father pour all he had into their banana farm. Inspired by his fathers’ love for farming, Rob followed his footsteps and became one of Australia’s largest banana growers, specialising in lady fingers.

Rob has always been passionate about farming philosophy, believing that ultimate nutrition starts from the soil in which a plant is grown. So you can imagine his disappointment week after week, disposing hundreds of tonnes of perfectly nutritious and good for eating beautiful lady fingers – all because the bananas simply had the wrong ‘look’ for the shelves.

Every week, he watched as wallabies flocked and cattle broke fences, just to get to the ‘wasted’ bananas.

What interested Rob most was the way the animals always filled themselves with the discarded green bananas and left the ripened bananas untouched. He also noticed the increase in health the animals were experiencing – their coats were shinier and they appeared to have an abundance of energy.

What did the animals know that he did not? These green bananas were destined for something so much bigger then wallaby scraps.

The moment that changed everything was at dusk, one summer day in 2010. Rob had accidentally driven over a hand of lady fingers which crushed against the bitumen and created a dust in the sun’s glowing rays.

Already an eager inventor, developing breakthrough creations like a new field of invention machinery and the Banana Blankey (a fully recyclable packaging system), Rob was intrigued by this ‘banana dust’. His inquisitive nature questioned, could this be flour?

He found that not only could it be flour, but it was gluten free flour and one of the world’s highest resistant starch food sources.

Suffering from coeliac symptoms himself, Rob made a small 6kg batch of banana flour to use and sell in the family café. In a matter of weeks, the demand was greatly surpassing his supply; in fact he was months behind in requests. The market loved it!

This demand inspired Rob to refine the process of production. So back to his entrepreneurial ways, he invented the first and only peeling machine in the world, speeding up the process and drastically increasing output to approximately 300kg per week.

With demand still going bananas for their product, the Watkins secured a grant in August 2014 and built yet another world first – a pharmaceutical grade banana
flour factory.

They now have the facilities to produce eight tonnes of banana flour each week and have since continued to create more innovative green banana products.

In fact, the Department of Fisheries in Queensland has just released a very exciting study on the Natural Evolution  range of products, analysing the phytochemical composition and anti-microbial activity. You can read the results here.

Take a look at the ever expanding Natural Evolution banana flour, starch, smoothie mixes and ointment on their website.

The Naturally Good Expo Exceeds Expectations

ONLY IN ITS SECOND YEAR, THE NATURALLY GOOD EXPO WAS YET AGAIN AN INCREDIBLE SUCCESS!

Over 3,000 people flocked to Sydney’s Royal Hall of Industries to attend Australia’s largest business event for the natural products industry on 1-2 May, 2016.

It brought the latest innovations in natural, organic and healthy products, plus industry experts together to reveal what’s to come in the industry.

Occupying one of the largest stands at the event, Unique was so incredibly proud to have the space to showcase such a huge array of amazing products from hundreds of our brands including CLIF Bar, 2die4 Live Foods,  Andalou Naturals, Acure Organics, Alter Eco, Amazing OilsBragg, Blue Dinosaur, Bounce,  Cellfood, Chimes, Comvita, Dr Organic, Dr SuperfoodsEast Bali Cashews, Epic,  Eco Teas, Eden Health Foods, Extraordinary FoodsFood Matters, Gimme, Giovanni, Hope’s ReliefKombucha Max, Monica’s Mixes, My Magic MudNatracareNakula, Natural EvolutionNecta, NTS Health, Protein Supplies Australia, Power Super Foods, ProTingsPure Sports NutritionSchmidt’s, SilvercareSpreyton Fresh,  Teff Tribe, The Chocolate Yogi, Wholesome Chow, Wotnot, Yogi Tea, Zen Matcha Green Tea and lots more!

This year, thanks to dedicated staff
and suppliers, we were lucky enough
to take home the Best Stand Award.

For those who did come and visit the Unique stand, it was fantastic to see you. If you missed it, there’s always next year! With the event organisers promising it will be even bigger and better in 2017, we’ve already secured our spot and just like many that did attend, we can’t wait to do it all again!

 

Mark it in your calendars now, The Naturally Good Expo will be back 4-5 June, 2017 at ICC Sydney, Darling Harbour. You won’t want to miss it!

You can find out all you need to now about next years event here.

Contact us with your photos and feedback – we’d love to hear from you!

The Amazing Adventure of Resistant Starch

RESISTANT STARCH IS THE NEW FIBRE.

It’s the powdered version of liquid gold in the health industry right now. But what is it and why should you arm yourself with knowledge on it?

Until recently, dietary fibre may have been the only food component believed to enter the large intestine. That was until resistant starch was discovered. Over the last 10 years, scientists have found a significant portion of starch “resists” digestion in the small intestine and reaches the large intestine where it feeds good bacteria and does wonders for health.

Do yourself a massive favour and put 4 minutes aside, grab a cuppa and watch this amazing video. It will take you on a magical journey into the intestinal track to see the wondrous effects of resistant starch.

HEALTH BENEFITS OF RESISTANT STARCH
Working similar to soluble fibre, this starch has been said to have the following health benefits, among many more.

• It stimulates the large intestine’s bacteria. This creates short-chain fatty acids particularly butyrate, which is a substance that maintains the bowel lining and is believed to assist with the prevention of bowel cancer.

• Creates a feeling of fullness and lessens the number of kilojoules absorbed from carbohydrates. This could assist in weight management.

• Can help to maintain a steady GI after eating. This allows the body to demand less insulin, which is particularly important for people with diabetes.

• Works as a mild laxative – the bowel is full of bacteria that use the starch as food. This increases the mass of bacteria, which adds to faecal bulk.

• Being impervious to fermentation by bacteria in the mouth, resistant starch can help prevent tooth decay.

 

FOODS THAT HAVE RESISTANT STARCH
There’s up to 5 percent resistant starch present in most starchy foods, but these levels rise significantly in particular foods. Foods naturally high in the starch include legumes and unripe bananas (54%).

Blog Post_Resistant Starch_April 20162

 

WHAT IS THE RECOMMENDED INTAKE?
To promote good bowel health, nutritionists suggest that 20 grams of resistant starch should be consumed daily. Currently Australians only consume approximately 6 grams per day from cereals and bread (36%), vegetables (26%) and fruit (22%).

 

A CLOSER LOOK INTO RESISTANT STARCH
Made of numerous glucose units fused together, starch is certainly a complex molecule. Starch occurs as either an amylose form or an amylopectin form. Amylopectin is readily digested, but amylose is ‘resistant’ to digestion in the
small intestines.

There are four different categories that resistant starch can be divided into.

• RS1 – Found in whole or kibbled grains, legumes and seeds where the granules of starch are inaccessible, preventing digestive enzymes accessing the starch.

• RS2 – Found in unripe banana, raw potato, some legumes and Hi-maize, this starch is an amylose form starch, making it naturally resistant.

• RS3 – Found in cooked-then-cooled potato, corn flakes and bread, this starch is a result of the crystalline form being altered from cooking or processing.

• RS4 – These are chemically modified and used to thicken foods. Unlike natural starch, these starch are less likely to breakdown during processing.

 

Resistant starch from green bananas (which is one of the highest natural sources) can be found in Natural Evolution products. They offer a pure green banana resistant starch as well as a large range of products that contain the starch, from gluten free baking flour to banana ointment.

Monica’s Mixes also offer products made with green banana flour (containing resistant starch); paleo flour, muffin mix, pizza base mix and wrap mix.

You can read more in The Resistant Starch Report.

Source: The Resistant Starch Report, 2012.

Paleo Baking with Banana Flour

THANKS TO GLUTEN AND GRAIN FREE FLOURS, IT’S NOW SUPER EASY FOR CONSUMERS FOLLOWING THE PALEO DIET TO ENJOY FRESH, HOME-MADE BAKED GOODS.

Natural Evolution’s Ultimate Gluten Free Baking Flour (made from green Cavendish bananas) is an innovative wheat flour substitute. Using it in cakes, bread or in nearly every baking recipe is a healthy alternative to satisfy a carb craving.

Green banana flour is not just paleo friendly
and gluten free, but also offers
great health benefits due to the
green banana resistant starch found
in the product.

Not bananas about the flavour of banana? Not a problem! Natural Evolution’s banana flour doesn’t actually taste of bananas, instead it’s almost flavourless, with a slightly nutty, clean taste.

To harness the flours nutritional benefits, it’s easy, just choose a wheat flour recipe and simply add 25-30% less banana flour than wheat flour, try a recipe from the Natural Evolution recipe page, or share the below recipe! We were lucky enough to have this delicious date loaf made for us by Natural Evolutions lovely owners Rob and Krista Watkins – it disappeared off the plate faster than a cave man running from a t-rex!

 

PALEO BANANA FLOUR DATE LOAF RECIPE

INGREDIENTS
1 cup Natural Evolution Ultimate Gluten Free Baking Flour (Green Banana Flour)
300g pitted dates
200g water
2 tsp of bi-carb soda
1/4 cup coconut sugar (optional)
80g coconut oil
2 eggs
1 tsp vanilla bean paste

METHOD
1. Preheat oven to 180C. Lightly grease or line bread tin.
2. Chop dates finely or Thermomix chop for 8 seconds on speed 7.
3. Add water and gently simmer on stove for 5 minutes constantly stirring.
TM users 5 minutes, 100C, on Speed 1.
4. Add bi-carb soda and mix well. TM users 3 seconds, speed 2.
5. Set mixture aside.
6. In a bowl beat sugar and oil. TM users 20 seconds speed 9, then insert butterfly and mix 1 minute on speed 4.
7. Continue mixing and add 1 egg at a time along with vanilla bean paste. TM users continue mixing in ingredients.
8. Add date mixture and flour and ensure is mix combined. TM users remove butterfly and add flour and date mixture, mix 5 second speed 4.
9. Pour cake mixture into prepared tin and place in preheated over. Bake for 50 minutes or until golden brown.
10. Leave in tin 10 minutes before turning out onto a cake plate.
11. Enjoy!

Green Banana Flour | 2016 Health Food Staple Steals The Spotlight

THERE’S BEEN AN ONGOING INCREASE IN DEMAND FOR GLUTEN FREE  PRODUCTS OVER RECENT YEARS AND DEMAND IS CLEARLY STILL SNOWBALLING WITH FORBES (2015) PREDICTING THAT GLUTEN FREE PRODUCTS WILL GROW BEYOND $2 BILLION IN THE NEXT FEW YEARS.

What’s interesting is those diagnosed with Celiac Disease are not the primary buyers of gluten free products, instead it’s consumers that are seeking to improve their health that are driving sales. This is where green banana flour comes in.

Natural Evolution are taking Australia by storm with their highly nutritious green banana flour and starch products. Yes they are 100% gluten free, but the products offer a significant number of health benefits.

Established in 2014 in North Queensland by Founder and Director Robert Watkins, Natural Evolution is the world’s first and only Certified Producer of Green Banana Resistant Starch and Green Banana Flour.

Although relatively new to the market the products are already selling fast nationwide at leading health food stores, independent grocers and selected pharmacies.

Natural Evolution have been placed even further into the spotlight with their Ultimate Gluten Free Green Banana Baking Flour featuring on Channel 7’s Sunrise as one of 2016’s staple health products.

During the January 2016 segment, the hosts revealed that Natural Evolution Green Banana Flour is a healthy, gluten free flour choice, developed by an Australian family. What they didn’t delve into was the actual health properties that are found in green banana products.

Natural Evolution Ultimate Gluten Free Baking Flour and Green Banana Resistant Starch are nutrient dense food sources, with both high in potassium, natural vitamins and natural minerals.

Natural Evolution specialises in producing the highest quality banana flour for baking. Their Ultimate Gluten Free Baking Flour can be added to many favourite recipes in place of other flours. We found it delicious in the Paleo Banana Flour Date Loaf .

They also offer the highest resistant starch supplement in the world – Green Banana Resistant Starch. There is only a small group of foods that are resistance starch type 2 (RS2). Unlike normal starches, resistant starches are not digested in the small intestine, allowing for numerous health benefits including assistance with digestion health, weight loss and immunity health, among many others. You can read the full list of benefits here.

Like the green banana flour, Natural Evolution’s Green Banana Starch is very diverse – mix it with water, add it to a smoothie, tea, soup… even sprinkle it on meals.

Natural Evolution product stockists here.