oils, gluten-free flour, food coloring, nutritional additives and gluten-free cookies. But after reading my recent blog post concerning Dow developing a gluten free bread additive using inedible wood pulp no doubt you’d have to wonder how exactly WholeVine was using these woody stems and shoots.
So what are they actually doing with the stems and shoots? And are they being processed and used in the gluten-free cookies or any other foods we may eat?
Why Are They Adding the Stems and Shoots?
According to the WholeVine website the leaves, stems and shoots are used for two purposes:
- Natural paper products
- Bio-Active packaging
- High Absorbency Materials
- Textile Products
- Carbon Additives for Soil
These are all very sustainable ways to use the leaves, stems and shoots which would normally be discarded or simply composted. I commend them for this. I truly do.
Love That They’re Sustainable, But . . .
But, and unfortunately, there’s a but – the second way they use these three parts of the vine is in Nutritional Ingredients. For the leaves this is not an issue as they are beneficial to eat.
But the stems and shoots are also used in:
- Nutriceutical Ingredients
- Nutritional Additives for Food
What are Nutriceutical Ingredients?
I’d never heard of Nutriceutical Ingredients before and apparently (sorry for the overload of technical jargon here!) they are parts of plants, animals, or micro-organisms. But they also include synthetic variants of natural nutraceuticals which are sold as pills, capsules or powders, or in other medicinal forms not usually associated with food. A nutraceutical ingredient is shown to have a physical benefit or to provide protection against chronic disease. Essential nutrients can be nutraceuticals if they provide benefit beyond their necessary role in normal growth or maintenance of the human body.
Image Credits: “Grapes” by Danilo Rizzuti and “A Bunch Of Grapes On A Vine” by Dan through FreeDigitalPhotos.net