Physical Health * Isoflavones * Excess Fat * Food-°©‐Feed-°©‐Fuel * Lifestyle Foods * Portion Distortion * Fast Food * iPad Generation * Soy Foods * Malnutrition * Cholesterol * Gluten Free * Obesity * Food Legislation * Bone Health * World Population * Meat Emulsions * Biodiversity * Meatfree Foods * Structured Protein Nutrigenomics * Glycemic Load * Affluent Society * Food Securi ty * Land Grabbing * Phytochemicals * Better Burg ers * Antioxidants * Degenerative Diseases * Coextrusion * Microwavable Foods * Protein Enhanced * Bioactive Dietary Fiber * The Good (and Not So Good) of Soy Protein * Solubility * Carrageen an * Ingredient Branding * Gel Strength * Menu-°©‐Board Sodium Reduction * Cardiovascular Health * Affordable * Coating Systems * Economic Do wnturn * Health Claims * Milk Alternatives * Lipids * Connective Tissue * E.coli * Celiac Disease * Neocolianism * Biodiversity * Human Induced Climate Change * Satiation * Formulated Meat * Hypertension * Sustainability * Cognitive Health * Food Security * Isoflavones Rice Bran * Diabetes T2 * Protein Performance * Rice Protein * Collagen * Emulsions * Meat Analogs * Biotechnology * Allergenicity * Overweight * Metabolic Syndrome * Sarcopenia * Soy Protein* Meatfree * Food Psychology * Food-for-EthanolBaby Boomers * Hydrocolloids * Physical Health

~V e g e ta bl eP r o t e i n Marketing

Henk Hoogenkamp

~

Food Psychology, Nutrition & Health, Sustainability,

Food Security, Biotechnology,Protein Applications In Meat, Food & Beverages

AcknowledgementsPhotographs and diagrams reproduced herein are for illustrative purposes only. These materials have been generously supplied by Radboud University Nijmegen Medical Center, Marel Food Systems, VSI (The Netherlands) FoodFlow (Philippines), Dohler Darmstadt, Meat Research Institute, Kulmbach (Germany), CPV and NutraCea (USA).

All photos are used with permission. All respective copyrights are reserved. No photos or illustrations in this book may be reproduced without written permission of the author and owners of photocopy rights.

CopyrightThe information contained herein is to the best of our knowledge, accurate. The formulas, processing instructions and all other descriptions are intended as a source of information only. No warranties, expressed or implied, are made. On the basis of the information in Vegetable Protein Marketing, it is strongly suggested to evaluate all formulas and suggestions on a small scale prior to full-scale production and/or general application. The information contained herein should not be construed as permission for violation of trademarks or patent rights. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical photocopying, recording or otherwise without explicit, prior, written permission of the copyright holder(s).

A catalogue record for this book is available from the Library of Congress, Washington D.C., USA.

ISBN-13: 978-1466258631ISBN-10: 1466258632

Vegetable Protein Marketing is © Copyright by Henk Hoogenkamp. Cover and interior design by Bram Roseboom. All rights reserved.

5

Table of contents

“Poverty: Not an afterthought” .................................................................... 8Preface ........................................................................................................ 11

Chapter 1 Is “Green” Sustainable? ........................................................................ 20Chapter 2 Lifestyle Dimensions .............................................................................. 36Chapter 3 The New Foodscape ............................................................................... 57Chapter 4 Re-shaping the Perception of Public Health .......................................... 78Chapter 5 Snacking ............................................................................................... 113Chapter 6 GMO-biotechnology: Food Security and Sustainability ...................... 127Chapter 7 GMO – For Better or Worse ................................................................ 151

Chapter 8 Does Obesity Need Brain Surgery? ..................................................... 165Chapter 9 Diabetes: Controlling the Hidden Disease .......................................... 180Chapter 10 Nutrigenomics ...................................................................................... 192Chapter 11 Too Much or Too Little: Sodium, Potassium and Nitrate? .................. 199Chapter 12 The Roots of Soy ................................................................................... 213Chapter 13 Soy Derailed ......................................................................................... 225Chapter 14 Soy Protein: A Long and Winding Road .............................................. 253Chapter 15 Soy Protein: Challenges and Solutions ................................................ 261Chapter 16 Real Meal Meat Analogs ...................................................................... 292Chapter 17 Rice Bran Protein Explained ............................................................... 300Chapter 18 Rice Bran: A Natural Food Ingredient ................................................ 311Chapter 19 More Rice Bran Dimensions ................................................................ 321Chapter 20 Rice Bran: Soy’s Non-allergenic Competitor ...................................... 335Chapter 21 Trending Beverages ............................................................................. 354Chapter 22 Ingredient Branding: Is It Worth the Effort? ....................................... 388Chapter 23 A Fast Forward History of Meat Processing ....................................... 395Chapter 24 Old Becomes New: Vegetable Protein in Processed Meat ................... 424

Chapter 25 Functional Ingredients for Meat Products ........................................... 437Chapter 26 Protein Performance in Meat Emulsion Stability ................................ 453Chapter 27 Emulsified Meat Products .................................................................... 470Chapter 28 Building a Better Burger ...................................................................... 506Chapter 29 Whole-Muscle Meat ............................................................................. 541Chapter 30 Poultry Foods: “More for Less” ........................................................ 579Chapter 31 Restructured and Protein-Enhanced Meat ........................................... 623

Appendix I Preferred pH Values of Pre-processed Meat ........................................ 640Appendix II Processing Variables Affecting Microbial Organisms ......................... 641Appendix III Essential Meat Spices .......................................................................... 643Appendix IV Glossary of Descriptive Taste Terms .................................................... 645Appendix V Analysis of Stabilized Rice Bran .......................................................... 655

Glossary ................................................................................................... 657

About the Author ...................................................................................... 693

8

“Poverty: Not an afterthought”

Worldwide, 7.8 million children are expected to die in 2011 — a vast improvement over the 1990 figure of 11.9 million. A third of all deaths in children occur in South Asia, and half in sub-Saharan Africa. Rising poverty, driven by world population growth, including social demographic conditions, leads to increasing hunger, malnutrition and subsequently rising diseases and death. As usual, the ones that suffer the most from inadequate diets are children and the elderly. Especially discarded street children are at risk. In a sad way, the street children can be considered the lucky ones: The mortality rate during the neonatal period (deaths within the first 28 days) account for a staggering 40 percent of deaths among the under five age groups in many developing countries. To put it differently, 17 neonatal deaths per 1000 live births. Despite all progress in modern medicine and improved nutritional knowledge and conditions, the WHO has not been able to reverse the high mortality rate in the last twenty years. Many pregnant women do not have access to qualified healthcare, prenatal nutrition and neonatal (pre-birth) care. In terms of children care in developing countries, the world in the 21st Century has become stagnant.

9

“Poverty: Not an afterthought”

Poor nutrition has long-lasting negative effects on impoverished children. Low birth weight is an underlying factor in 60% to 80% of deaths in the first month. Low birth weight is strongly associated with loss of years in school and poorer cognitive skills, which also undermine the potential benefits of improved secondary education (UN Education for All 2010 Report).

Malnutrition early in life appears to diminish brain function and cognitive well-being in older adulthood. Micronutrient deficiency, especially iodine deficiency, even in modest amounts, can cause a loss of 10 to 15 points on IQ tests. Vitamin A deficiency is linked to poor concentration, poor eyesight, and poor general health. Needless to say the combination of poor nutrition and education means children from poor backgrounds face an almost insurmountable obstacle from birth.

Childhood malnutrition goes beyond physical health and mortality. Investing in children has long-term benefits, not just for the individual, but also for society as a whole, such as greatly reduced future medical expenses.

The true extent of food insecurity in both the western world and developing world is often being hidden by charities, donations, and other organizations, filling in the gaps left by Government welfare systems. An increasing number of people and families of all walks of life are struggling to afford a nutritious wholesome meal.

Currently, about 65% of the world’s population consumes rice as its staple food. Rice is a sustainable crop that provides a significant amount of energy nourishment to the human diet. The by-product of rice milling is bran and germ, an all-natural, full spectrum, nutrient-dense food ingredient that may be the world’s most underutilized “waste material”. Rice bran is a nutritional powerhouse, packed with bioavailable protein and its many antioxidants, phytonutrients, gamma oryzanol and soluble and insoluble dietary fiber. It stands as a functional ingredient, well suited for enhancing many food, beverage and meat products.

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Chapter 1 - Is “Green” Sustainable?

Green is the omnipotent buzzword that seems to be part of every business plan these days. Self-respecting governments and businesses alike have embraced green messaging with powerful expressions such as sustainability, recycling, reduction of greenhouse gases, and carbon footprints.

Even the question if organic food production is sustainable long-term, taking into consideration the ballooning world population. Behind the EU, the U.S. organic food and beverage market is the second largest in the world and expected to grow from $ 21 billion in 2010 to $ 37 billion in 2015.

Higher levels of health awareness of certain demographic consumer segments and per capita income have been fuelling the growth of organic food products. Organic food demand is higher than supply which is the main reason for the higher price levels. Organic vegetables and fruits are typically 20 percent higher and organic meat usually 100 percent higher in price. In general, it takes a minimum of 5 years to apply the conversion from non-organic to organic. This lengthy conversion is another major upfront cost for

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Chapter 1 - Is “Green” Sustainable?

organic food producers to absorb before certified crops are available to the consumer.

The question is this: How long can “green” sustain itself?Breakouts of environmentalism typically do not bode well for profitability and often cause economic slowdowns. Who actually decides when, where and how sacrifices are to be made in helping save the world? Do people care about fuel efficiency if gas prices at the pump suddenly start to fall? People quickly forget their earlier panic and resume a business-as-usual attitude.

Of course, there are various shades of green, which incur different costs. Buying organic food and driving a hybrid car is an expensive form of green, as opposed to driving less and driving slower, or reducing the extent to which we cool and heat our homes. In a way, it’s logical for the green movement to harvest the lowest hanging fruit. Going after bottled water is an easy target, but statistics show that consumption of bottled water is hardly disappearing.

Whatever the shade of green, however, the movement is for real. Green technology is now the third most popular sector for venture capital, according to the accounting firm KPMG. “Eco-friendly” or socially conscious can be real, or it can be merely a fad. Who is to tell? People in most Western and some Asian nations understand the crisis of climate change and realize that something has to be done about it. Yet campaigning for action can be a marketing nightmare because mitigation efforts don’t have an immediate, tangible effect on people’s daily lives. After all, the only way to effectively address climate change is to make certain sacrifices. Who will be willing to start that process, and then carry it through?

The past has made it painfully clear that intellectual and emotional decisions quickly disappear when disposable incomes rise, which coincide with greater spending on food, meat and other pleasant expressions of a “wealthier” lifestyle. Not only is the world already facing a serious food-feed-fuel dilemma, but the food chain is also getting frequently blamed for significant increases in atmospheric carbon dioxide (CO2) levels. That factor alone will

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the rise in the price of fruits and vegetables. Going forward, lifestyle foods should make a direct connection with lower health-insurance premiums for people who stay fit and eat healthy.

The problem of ultra-obesitySevere or ultra obesity describes people with a body mass index (BMI) of 40 or higher. According to the American Heart Association, severe obesity affects almost 4% of the population, and that number is steadily increasing. As a matter of fact, this group is increasing faster than “normal” obese people.

Severely obese people often become severely obese patients, and when that happens they generally require extraordinary clinical attention, including anesthesiology, surgery, post-operative treatment and professional aftercare. The condition is associated with cardiorespiratory problems, electrolyte disorders, and a risk of pulmonary embolism, wound infections and heart failure, not to mention complications and increased morbidity during and after surgery.

It goes without saying that lifestyle and excessive food intake over a great many years ultimately lead to excessive body weight. This is also the result of misusing foods beyond simply efficient nutrition and well-being. A coherent and intelligent use of lifestyle foods, including proactive exercise should avoid excessive weight gain and thus the conditions associated with obesity, including:

• High blood pressure• Heart failure• Atherosclerosis (thickened or narrowed arteries)• Blood clots (pulmonary embolisms)• Heart rhythm disorders• Hypertension related to sleep apnea• Poor exercise capabilities

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Chapter 4 – Re-shaping the Perception of Public Health

Pharmaceutical companies see the huge windfall for viable weight-loss drugs. Regulatory approval will be a major obstacle, but it can be expected that ultimately this hurdle will be overcome. Potential sales for obesity drugs are phenomenal, making them the Holy Grail for pharmaceutical companies, much like Viagra. When that happens, food companies will be faced with public’s declining interest in obesity-fighting formulated foods. For a great many obese people, popping a pill is a lot easier than sticking to a dietary regimen of withholding food.

Out with goutLifestyle foods should be the opposite of lifestyle diseases. Consider gout, the “disease of kings”, which is associated with large portions of lean meat and copious alcohol. Once upon a time these pleasantries were reserved for kings and aristocrats. Fast-forward to today, and gout is re-emerging in the middle class with an increase in the numbers of patients that is a cause for concern.

Gout is an extremely painful arthritis of the big toe and then sneaking into other joints. The rapid growth of people affected with gout has not escaped the attention of pharmaceutical companies. It is estimated that some 4 million Americans have gout, most of whom are middle-aged men. It is estimated that some 18 million Americans have elevated levels of uric acid, known as hyperuricemia. There is evidence that these elevated levels ultimately contribute to kidney impairment, diabetes, hypertension and heart failure.

Men with gout outnumber women three to four times, partly because estrogen probably protects premenopausal women. Gout can be considered a lifestyle disease caused by the buildup of uric acid in the blood. Lean meat and fish, as well as beer, are rich in purines, the main source for uric acid. At increasing levels of uric acid, the chemical forms sharp, needlelike crystals that accumulate in the joints. Over time, gout attacks increase in frequency and severity.

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(FDA) standards allow regular table salt to contain up to 2% additives such as anti-caking agents and processing aids.

In most developed countries, salt intake has sharply risen to 150 mmol (=3600mg of sodium) per day or some 9 grams. This is about double what the body needs to sustain optimal health. American men between the ages 30 and 39 are by far the highest consumers of sodium, ingesting an average of about 4500 milligram per day. Processed foods and meats are the primary source of salt overconsumption, hidden in pizza, salad dressings, deli-meat, formulated hamburgers and chicken foods.

To salt or not to saltSalt content is another front in the healthy food fight. Of course, it’s not the saltshaker but processed foods that are the source of most of the dietary salt consumed on a daily basis. An estimated 70% to 80% of total dietary sodium chloride (NaCl) intake comes from processed foods, such as canned soups, bread, snack foods, deli meats, cheese and condiments.

Reduction of sodium in formulated food and meat will create technical challenges ranging from sensory (e.g. taste, texture, flavor) product yield and food safety. The main sources of sodium in the Western diet are:

• 76% from processed and prepared foods• 12% from natural sources• 6% added while eating• 6% added while cooking

It seemed that for years marketing low-sodium foods was a thing of the past, but suddenly low-sodium and reduced-sodium foods have re-appeared in the limelight. Part of that change is due to the Centers for Disease Control and Prevention (CDC) and the Institute of Medicine, which together with proactive food companies have weighed in on the urgent need for sodium reduction.

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Chapter 11 – Too Much or Too Little: Sodium, Potassium and Nitrate?

Part of the problem is that salt provides important benefits for processed food manufacturers and meat processors. Salt is a cheap ingredient and one ideally suitable to extend shelf life. It also enhances flavor, improves texture and serves as an ideal masking agent for bitterness.

Salt or sodium chloride reduction will not be an easy task to accomplish. For starters, virtually every replacement option is markedly more costly. Furthermore, many people would say no when asked if salt reduction or elimination is switching to an alternative synthetic or chemical additive.

Frequent consumption of fast food rich in hidden salt and fat — burgers, lunchmeats, salad dressings, and pizza — can play havoc on people’s well-intended attempts to reduce salt intake. However, the CDC recommends that some two-thirds of adult consumers should limit sodium intake to no more than 1,500 mg a day — specifically, people over 40 years old, people with high blood pressure and African-Americans. (Baseline analyses of dietary intake consistently show that sodium consumption is positively associated with high caloric intake, male gender, fast food consumption and low socio-economic status). Meanwhile, the average American per capita sodium intake is more than 3,400 mg a day. That is alarmingly high and needs to be addressed with real urgency.

It is unrealistic, however, to expect the food industry to lower the sodium content in food products overnight. Aside from the fact that consumers are accustomed to a certain flavor profile, many technical hurdles to removing salt from food formulations are still unsolved. For healthy people a consumption of six grams of salt — the equivalent of 2,400 mg of sodium per person per day — is an attainable goal. Perhaps, salt intake can eventually be further reduced to 2,000 mg a day.

Promoting a lower salt intake suits very well with lifestyle foods as long as these are formulated for segmented markets. Salt might have a somewhat negative perception, but if a product is labeled “sea salt,” consumers have a very favorable opinion. Increasing numbers of consumers are using sea

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time, the manufacturing of meat products was mainly done on the basis of experience. The art of meat preservation and sausage-making was passed on from generation to generation, and for many centuries not much has changed. It is amazing that people who lived thousands of years ago, without any knowledge of chemistry, were able to use salt, nitrate, nitrite, sugar and preserving methods, such as smoking, cooking, and air drying to their full potential.

Several modern-day sausage products are still based on the principles discovered by our forefathers. There is a clear relationship between the disappearance of “house-slaughtering” of hogs and the beginning of industrialized slaughtering. With the demise of house slaughtering, a rather large amount of practical meat processing experience was lost. During the last part of the 19th century through the first half of the 20th century, the increases in population, meat consumption, disposable income, and increased trade spurred new technologies. Between 1850 and 1950, the city of Chicago especially played a key role with the development of many innovative processes related to industrialized slaughtering of livestock.

Battling the bad bacteriaDespite all the modern technology and scientific knowledge, microbial contamination remains a formidable challenge to meat processors. Historically, certain ingredients were known to have affected microbial status. For example, salt has long been used to preserve meat. Its ability to penetrate into meat tissue and draw out moisture was one of the first discoveries that were able to prolong the shelf life of meat. Obviously, adding salt and thus decreasing moisture inhibits the growth of microorganisms, which our ancestors knew instinctively. Many centuries later, scientists were able to explain why.

With all the research and technological advancements in modern times, however, there is still no cure-all solution that can prevent microbial contamination. It will take a unified effort to solve the problems of food spoilage and food-borne contamination. In terms of media awareness of

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Chapter 23 – A Fast Forward History of Meat Processing

food-borne diseases, one of the single biggest events in the 20th century occurred in 1993 in the United States when E. coli O157:H7 in undercooked fast food hamburgers made hundreds ill and left four people dead. Media coverage highlighted the problem of food-borne outbreaks, almost to the point of paranoia.

As a result, more scandals have erupted, including controversies surrounding growth hormones, BSE (bovine spongiform encephalopathy, or mad cow disease), dioxin, salmonella, listeria and the use of irradiation. This massive media attention made everyone aware of various food-safety dangers, especially in relation to meat and meat products. It forced a rather conservative and dogmatic meat industry to change its attitude and adapt to a more pragmatic and proactive management approach, including a more open, straightforward approach to consumer communications on these issues. The sheer volume of food-borne incidents caused by microbial contamination resulted in the passage of the Pathogen Reduction Act of 1996 and mandatory implementation a few years later of Hazard Analysis Critical Control Point (HACCP) programs throughout the U.S. meat industry.

Scientists have attributed the growing strength of microbes to the overuse of antibiotics in people and animal husbandry. Incidents of food-related

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is obtained after batter-breading, cooking freezing from 568 kilos of green weight chicken. What is the overall yield?

Answer:

559 kilos (finishes product weight) ——————————————— = 0.984 x 100 = 98.40% yield 568 kilos (green weight of chicken)

Cook yield is the percentage weight after the par or fully cook process.Overall yield is the percentage weight at the end of the processing cycle after cooling or freezing.

Fully cooked convenienceEarly versions of further processed poultry products fully cooked in oil in-plant frequently turned dry when reconstituted. These poultry products had excessive moisture loss, a problem that worsened when kept in a holding oven to maintain serving temperature. That’s because prolonged frying tends to rapidly dehydrate the outer surface of the product. Today, most coated foods are flash- or par-fried only after the predusted substrate has been fully cooked.

The main purpose of frying coated foods is to seal the product and to create a golden-brown color. However, in terms of product quality and convenience, much has changed in recent years. Both foodservice operations and consumers want more convenience, albeit for different reasons. Low-skill food handlers can drive by the imperative to control food-borne microbial risks, as well as by the pressing need for improved food handling during rapid re-thermalization convenience. Consumers, of course, simply prefer to have “goof-proof” foods they can just heat and eat, hence, the desire for microwavable products.

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Chapter 30 – Poultry Foods: “More for Less”

It is obvious that marinade distribution and moisture retention are key requirements. Poultry meat retains a fibrous appearance and texture when the marinade is fully absorbed. For reformulated boneless products, it often helps to increase the surface area of the meat by maceration to allow higher absorption. Macerating is actually a trade-off: the larger the surface area of the meat, the higher the absorption. Or to put it differently, the smaller the meat pieces, the less the simulation of whole-muscle appearance. However, protein-marinated meat has the tendency to realign itself. Apart from the selection and fine-tuning of marinade ingredients such as salt, phosphates, flavorings, and the right type of non-meat protein ingredients, forming equipment, coating systems and thermal processing conditions are main criteria to optimize quality.

MarinatingPoultry does not only have bland taste, but also has excellent properties to accept added flavors. Improved marinating technologies, coupled with improved thermalization equipment, have given poultry processors options for new flavors, while significantly increasing both processing efficiency and cook yield.

The critical factors in marination are absorption and retention. Both parameters are important to maximize quality and yield. Marinate retention is affected by water holding capacity (WHC) and is generally refered to water holding properties that can be influenced by increasing space between filaments, and/or the ability of proteins to bind water. Key is to improve WHC by means of controling specific marinating temperature as well as using specific ingredients such as salt and phosphate. There is a trend, however, to reduce or eliminate the use of regular salt and phospate and substitute with lactates or vinegar-based natural ingredients, as well as herbs and spice extracts, sea salt and hydrocolloids.

Brining, marinating and infusion all add unique flavors to muscle foods. Brining can add moisture for improving sensory qualities, as well as for diffusing ingredients and flavors throughout the muscle structure. These

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have seen him in action can testify, he is adept at walking the audience through the long and winding road of facts and fallacies about food product development mainstream marketing issues and the accompanying health challenges that still need to be addressed.

This book is truly the culmination of a lifetime of research, travel and industry immersion that has given Henk a profound understanding of how the world’s relationship with food and nutrition is rapidly evolving. As changing lifestyles and industry evolution continues to accelerate, his latest work is one of the most incisive and enlightening interpretations of how those trends affect food manufacturers and foodservice operators around the world.

Worldwide Hoogenkamp has a large and loyal following and he is genuinely appreciated for his persistence and the different points of view he brings to discussions. Clearly at the beginning of the second decade of the 21st Century, Henk’s grand vision turns into reality now that world’s largest food service companies are formulating using vegetable protein and fiber solutions in order to keep up with the rapidly changing environmentally driven issues.

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About the Author

An Afterthought“Nearly every article I have written in my life has been wrong, at least in part, about anything I know even a little about. I can’t tell if I was wrong about the stuff I don’t know about. So why do my readers listen? I have an idea: “Because I make some sense and always leading to a pathway. A wrong pathway may be, but a pathway nevertheless”.

Henk Hoogenkampwww.henkhoogenkamp.com

Rice Bran

Lifestyle

Soy Protein

Food PsychologyRice Protein

Food Feed Fuel

E.coli

Dairy Protein

Allergenicity

Phytochemicals

Food-for-Ethanol

Obesity

Lifestyle Foods

CarrageenanC

oextrusionB

one Health

Degenerative D

iseasesA

ffluent SocietyM

eatfree FoodsH

ydrocolloidsiPad G

enerationC

eliac Disease

Pulse Protein

Cholesterol

Ecological FootprintStructured Protein

Purge

World Population

Malnutrition Gel StrengthOverweight Obsession

Sodium ReductionMenu Board

Portion Distortion

Meat Emulsions

Biodiversity

Connective Tissue

Excess Fat Milk Alternatives

Cardiovascular Health

Lipids

Fast Food Human Induced Climate Change

AntioxidantsThe Good and Not So Good of Soy Protein

Gluten Free

Better BurgersMetabolic Syndrome

Health Claims

Organic FoodsHypertension

SarcopeniaLand Grabbing

Ingredient BrandingFood Legislation

Diabetes T2Sustainability

Protein PerformanceBaby Boomers

Meat AnalogsSoy Foods

CollagenMicrowavable FoodsProtein Enhanced

Neocolianism

NutrigenomicsBiotechnology

Food Security

Coating Systems Glycemic Load

SatiationSolubility

Formulated Meat

Isoflavones

Economic DownturnAffordable

Cognitive HealthPhysical Health

Bioactive Dietary Fiber