buy office 2007 ultimate steal buy final cut pro 6 yahoo buy access 2007 runtime buy office outlook microsoft cheapest windows 7 full version archicad 15 purchase buy coreldraw graphics suite x7 32bit cheap paperport software purchase outlook 2011 cheapest powerdirector buy adobe photoshop cs5 canada buy windows 7 brisbane access 2010 best price price of microsoft project 2007 cheap rosetta stone korean
buy sorenson squeeze 6 buy office 2007 standard license where can i buy powerpoint 2007 purchase adobe photoshop cs3 upgrade cheap final cut pro keyboard buy sony vegas 7 price of office 2008 cost of windows xp professional online the cost of photoshop buy filemaker pro 9 upgrade mac partition magic 8 cost buy nero multimedia suite 10 order microsoft money order lightroom slideshow buy cs5 web premium

FNCE 2008: Flavor Magic

One upcoming product that caught my eye was the Flavor Magic portion control sheets — dry marinade sheets that are pre-cut to reflect the recommended portion size of fish, chicken or beef.

Rather than weigh foods or eyeball portions, you tear a 4″ by 3″ sheet, place your protein of choice on it, and let it marinade for approximately 20 minutes (the time it takes for the spices on the sheet to transfer over to the piece of food.)

At that point, you simply rip the sheet off, throw it out, and cook your protein to your liking.

It’s quite an inventive tool, as it takes care of portion control and healthy flavoring in one easy step that does not require cleanup.

The sheets are available in a variety of flavors — each providing only four calories and one gram of sugar, and ranging in sodium content from 120 to 160 milligrams (a mere 5 percent of the recommended daily maximum value).

This is precisely the creativity that is desperately needed in the nutrition field.

For more information, please visit the Flavor Magic website (NOTE: You may begin ordering the product via the company’s website on November 17.)

I truly wish these innovators the best of luck and hope their product catches on.


One Comment

  1. Vincci said on October 29th, 2008

    That sounds really cool, although the portion size thing could easily be misinterpreted if someone puts on a really thick slab of meat!

    Sounds like you gt a lot better swag at the FNCE than at the Dietitians of Canada conference—I’m jealous!

Leave a Reply