Food manufacturing in the US has always been about convenience, product availability, taste and price. The more society ventured away from the family garden and kitchen, the more food manufacturers developed a market or niche for their products at home in the cupboards. Processed foods no longer are limited to flour and sugar on the country store shelf, but have evolved to include the variety of foods eaten daily and taken from restaurants, grocery stores, super markets and convenience stores.
As the commonality of quick processed foods increases throughout the world, health problems such as obesity, diabetes and cancer have also become common and inevitable to the point that *”1 in 3 American adults have Insulin Resistance, a pre-diabetic condition”, and this will only be the beginning.
The philosophy behind Functional Food is to create food additives and ingredients that will enhance the bodies health by making manufactured foods more beneficial to the consumer with out losing quality or taste.
It is the intention to not only create additives and ingredients that will benefit todays market but will benefits today’s generation as they age.
By using products such as “SugarBlend”,“FlourBlend and SweetR! Gourmet, in drinks, cakes, cookies, candies, breads, pastries, and snacks, today’s children will have increased mineral uptake, aiding in the prevention of Osteoporosis as they age, increasing bowel function, reducing the chance of colon cancer and by aiding in the control of blood sugar swings that may cause diabetes later in life. These “Functional” properties are accomplished without side effects that may cause consumers to reject manufactured products. These side effects include sweeteners that cause a laxative effect, gas, bloating, aftertaste and degrading sweetness in high heat. Styrofoam-like textures, no taste, distasteful smell and color in cooking flour substitutes.
We see that parents today are becoming more aware and educated in the direction of nutrition, especially with regards to growing children. If foods are eaten that increase calcium in the bones today, twenty years from now, it is possible that this generation won’t suffer from Osteoporosis or Colon Cancer. If foods are eaten today that keep the blood sugar steady and absorb slowly in the gut, not only will the child have protection from disease, but they will have a lessor chance of developing diabetes twenty years from now also.
The main objective of HomeBlend Gourmet and others that manufacture functional food is “The Health of Humanity”. Manufactures using these products today can influence the health of future generation and secure their markets for tomorrow. We create first rate ingredients and additives by being on the cutting edge of research. The demands of fast paced lives and lifestyles shouldn’t cost the health of the human race. We can help food manufactures become more health conscious and competitive with marketing strategies that will put them above the rest of the pack.
Today, the education of the general public on nutrition is vastly brought about through mass media, by informational commercials, through news media, T.V. talk shows, magazine articles and newspaper articles.
High protein, low-carb, low-fat diets have gained popularity through media blitzes on celebrity books, university studies, restaurant menus and nutritional labels. These diet plans have also gained popularity by the prove results, some of the newest diets include Glycemic Indexing, or the blood glucose response to the manufactured products. We check our food formula’s for impact to blood sugar response by doing in vivo oral tolerance tests. Each formula is created to not only aid in control of nutritional conditions, but that the side-effects of that formula is beneficial to the human body. We offer In Vivo testing for any of our manufacturing clients that would like to use Glycemic Indexing guidelines for marketing their products. We are South Pacific Health Enterprises, and we license our food formulas only to HomeBlend Gourmet.
*AACE, AC of Endo. Conference, 08-25-26, 2003

Author's Bio: 

D. S. Epperson
President / Master formulator
Research and Development
DS Epperson is the heart, soul, and brain behind South Pacific Health Enterprises and all of the associated projects and spin off companies. She is the technology driver of the company. Her research and developments in complementary and integrative protocols for allopathic therapies are revolutionary and ground breaking in this field. Her broad, diversified knowledge and creative, intellectual talent has led to over 242 proprietary formulations in nutraceutical supplements, agricultural feeds, veterinarian treatments, skin care, sports and fitness supplements, organic food lines and additives and other environmental inventions and concepts. Dee leads the Samoan Botanicals Division, which studies ethno-botanical properties of constituents indigenous to the Samoan rain forest and ocean floors of which 33% are endemic.
Dee has been published over 50,000 times in articles and a syndicated blog that are referenced on the internet, in Business Newsletters, Ezines, Legal and Health journals and translated into many languages and used worldwide. She has consulted with patients since 1983 on nutritional health issues and established Synergistic BioTech in 1984. Synergistic BioTech’s initial mission was to perform integrative and complementary consulting and has evolved into formulation development. She started work in 1987 with a subsidiary of Baylor University, Amnion/Kardiothor and the B.R.A.T. (Blood Recovery Autologus Transfusion) Machine.
Dee’s first study group was in 1993 in Oncology with an emphasis in nutritional approaches to Waisting Syndrome, as a cross-over into integrative and complementary medicine. She has delivered numerous seminars and lectures on Preventative Health Care, Integrative and Complementary Health Care and Health in general. Dee consulted and researched with national independent botany research groups with an emphasis in pacific rain forest ethno-botanical studies. In 1999, she was invited to be the nutritional field researcher in stem cell regeneration and re-growth and microbial growth for a national stem cell discussion group.