The Original Half-Popped Popcorn Snack
© 2013 Grandpa Po's Originals
Sorry to say GPOs are no longer.
Grandpa Po's Originals are so deliciously different, they're difficult to describe. But the faces of those who taste them need no words.
Why are they smiling?
• Grandpa Po’s are certified organic
• 0g Trans Fat
• Gluten free
• GMO free
• Cholesterol free
• Sugar free
• And best of all, they taste great!
Grandpa Po's believes that an inherent obligation exists in the natural foods industry to be accurate, precise and honorable regarding product standards. Health, as an industry mission, cannot be compromised by disguising poor quality products with misleading technical nomenclature which implies qualities and properties that may not exist.
Grandpa Po's Originals advocates strict compliance to truth-in-labeling as a fundamental policy that defines the natural foods industry. This is not only fair to consumers, but has the effect of making the natural foods industry self-regulating and engenders continued trust from consumers.
Listed below are some basic terms and definitions for organic and natural foods and their processing.
"Organic" refers not only to the food itself, but also to how it was produced. Foods labeled organic must be certified under the National Organic Program (NOP), which took effect October 21, 2002. They must be grown and processed using organic farming methods
that recycle resources and promote biodiversity – two key elements of environmentally sustainable agriculture. Crops must be grown without using synthetic pesticides, bioengineered genes, petroleum-based fertilizers and sewage sludge-based fertilizers.
Organic foods are minimally processed without artificial ingredients, preservatives, or irradiation to maintain the integrity of the food.
The product, according to strict uniform standards, has been verified by independent state or private organization. Certification includes inspections of farm fields and processing facilities, detailed record keeping, and periodic testing of soil and water to ensure that growers and handlers are meeting the standards which have been set.
The term "Natural" applies broadly to foods that are minimally processed and free of synthetic preservatives, artificial sweeteners, colors, flavors and other artificial additives, growth hormones, antibiotics, hydrogenated oils, stabilizers and emulsifiers.
Most foods labeled “Natural” are not subject to government controls. Since use of the term is unregulated, there has been widespread abuse of it, causing much confusion in the marketplace. Please do your research to make certain the natural product you’re buying, in fact, is.
Expeller Pressed Oils
An expeller press is a screw type machine which presses oil through a caged barrel-like cavity, using friction and continuous pressure from screw drives to move and compress
the seed material. The oil spent (defatted) fiber is formed into a hardened cake which is released from the machine with the previously removed oil seeping through metal barrel slates that have small spacings to allow the oil to pass through without any seed fiber solids. Pressure involved in expeller pressing creates heat in the range of 60°-99° C, (140°-210° F). Vegetable oils in the natural foods/health foods industry are almost all of the expeller pressed type. Expeller oil pressing is a mechanical rather than chemical extraction process. This method results in no solvent (such as hexane or other petroleum-based distillents) left in the oil residues.
High Oleic Oils
High oleic varieties are oils that have been hybridized through traditional plant breeding to contain higher levels of monounsaturates (oleic acid). The rise in oleic acid increases the oil's stability and shelf life. High oleic oils have been bred to reduce polyunsaturated components and increase the monounsaturated content. High oleic oils should have at least 90% of the oleic content similar to olive oil. Olive oil is the benchmark for good culinary oleic-based oils. This means that an oil should be at least 75% oleic by total fat content to be regarded as high oleic. High oleic oils perform well in medium to high heat cooking applications, such as deep frying or high heat sauteing.
Hydrogenated Fats and Oils
Hydrogenated fats are oils that have been processed through a chemical hardening method to achieve increased plasticity (stiffness) of the liquid oils at room temperature. Partial hydrogenation (brush hydrogenation) hardens oils but does not make them fully solid. Full hydrogenation requires complete conversion of a liquid oil into a solid fat at room temperature (72° F). A fully hydrogenated oil has natural saturated fats left intact and all the remaining mono- and polyunsaturated fatty acids become converted from their fluid configuration to a full trans fat rigid configuration. (See Trans Fatty Acids or Trans Fats).
Trans Fatty Acids
Trans fatty acids are synthetic saturated fats. They are generally man-made, however they can form naturally in cow's milk with up to 14% butter fat, and can also occur in vegetable fats (through hydrogenation). The hydrogen molecules attached at the center of the fatty acid carbon chain flips 180 degrees, which straightens the natural curve or kink in the typical cis-configured fat. When converted, the cis-shape chemically alters to a trans configuration and hence is called a trans fat. Most margarine and vegetable shortening have been trans fat converted through full or partial hydrogenation process. Trans fats interfere with metabolic absorption efficiencies and tend to congregate at adipose tissue sites. They are difficult to excrete from the body and are a low quality energy source.