1
w w w. f o o d b e v m a g . c o m | A p r i l 2 0 1 7
TRENDS IN BEVERAGES 12
By Donshe Usher Editorial Director
Consumption of vodka, being one of my delectations. I had the pleasure of having a
conversation with Harsha Chigurupati. The founder of Chigurupati Technologies, and the inventor of NTX. I wanted to know, what set Bellion vodka with NTX apart, from the crowded arena of vodkas already on the market.
Donshe • WHAT MADE YOU DECIDE TO CREATE NTX?
Harsha • In college I enjoyed my first alcoholic beverage, which happened to be Vodka. At the time, I was studying pharmacology. Using technology, I decided to create a formula that would improve the health aspects of what I enjoyed drinking. Donshe • WHY VODKA? Harsha • With, the many different flavored vodka that are on the market today. Bellion with NTX was a perfect fit. NTX could very well be the future in spirits as well as other alcoholic beverages products. Donshe • WHY DID YOU CHOOSE BELLION TO PARTNER WITH? Harsha • Bellion shared the same vision, long term goals and health aspects of NTX. The other manufactures did not have the foresight at that time to see the potenial benefits of infusing NTX into their products.
Donshe • IF YOU CAN GO BACK IN TIME AND GIVE YOURSELF
SOME ADVICE, WHAT WOULD THAT BE? Harsha • None. In life you cannot be afraid of the unexpected. You must move forward and pursue.
Donshe • OUTSIDE OF WORK, WHAT ARE ELSE ARE YOU
PASSIONATE ABOUT? Harsha • Food, I’m a foodie and enjoy variety different types of food.
With the potenial benefits of this new product. We’ve decided to dig a bit deeper, giving our readers a closer more in-depth look at the person, technology and this innovative product that will soon be distributed nationwide. The next several pages spotlights Mr. Chigurupati and Bellion with NTX. Food & Beverage Magazine |April 2017
13
w w w. f o o d b e v m a g . c o m | A p r i l 2 0 1 7
16
TRENDS IN BEVERAGE
CLINICAL TRIALS REVEAL
ALCOHOL DAMAGES HUMAN DNA WITHIN FIFTEEN MINUTES OF CONSUMPTION.
It took over 10 years of multiple PhDs to introduce Chigurupati Technologies’ NTX Technology™ to the market. NTX Technology™, is the patented blend of FDA approved ingredients that when infused into alcoholic beverages, renders them liver and DNA friendly, without affecting the experience of drinking alcohol.
Harsha Chigurupati, founder of Chigurupati Technologies first began working on the concept of NTX Technology in 2006, finally unveiling his development years later through a licensing partnership with Bellion Spirits, an American Spirits company pioneering a new category of liver and DNA friendly alcoholic beverages infused with NTX Technology deemed “Functional Spirits.” The concept of functional spirits being a smarter, safer options to drink over traditional spirits because they help protect the consumers’ liver was game changing enough, but through the years of extensive clinical trials to ensure product efficacy, Chigurupati discovered an even more astonishing fact. Results determined that oxidative damage occurred to DNA within as little as 15 minutes of consuming alcohol, and the protective properties of NTX Technology to both the liver and DNA. Damaged DNA can mutate into diseased cells, changing the epigenetic expression of the genes, as well as increasing the probability of other possible complications such as allergies or even cancer.
Chigurupati and his team were not the first group to perform human trials to monitor the effects of alcohol damage on the body. An earlier trial had been conducted in Spain conducted a study monitoring subjects over a period of 48 hours. Chigurupati wanted to shortened this time frame to a 2 hour windows, to better illuminate the real short term damage and effects that alcohol can have on the body. To do an in-depth analysis of the immediate harm to the body, it made sense to observe the short-term effects on DNA, which reflect a more immediate reaction to damage caused by alcohol consumption.
Multiple human clinical trials with an effective sample size of over 140 subjects exhibited the short term damaging effects of alcohol and the protective properties of NTX Technology.
Food & Beverage Magazine |April 2017
The trials were conducted in both India and the United States, and found that alcohol infused with NTX technology™ reduced damage and protected the liver and DNA from alcohol induced stress by up to 93%. The time, research and resources put into the trial were of both professional and personal importance to Harsha Chigurupati, to make a valuable contribution to understanding the effects of alcohol on the body, and of course to prove the validity and efficacy of his creation NTX Technology. “We completely understood the many complications of creating a safer way for consumers to enjoy alcohol,” Chigurupati explained, “especially when the alcohol industry is monitored by so many regulatory organizations.
17
That said, developing a smarter option to drinking alcohol, and understanding that over 2 billion people around the world consumer spirits, validation of our technology was critical. It could improve the lives of many people. It is a small price for such a great development.” Chigurupati Technologies core mission is to develop additional technologies designed to improve consumers lives, reducing the impact of age accelerating elements in everyday living. These developments are then integrated into consumer goods, making the advancements available to the mainstream market. “We invest our resources into developing technologies to aid in the evolution of mankind,” Chigurupati says. “Making these advancements easily accessible and easy to use, ensures the true benefit to the consumer. If the consumer does not have to give up anything, or change how they interact with a product, yet has a smarter, safer option, why choose anything else?”
Harsha Chigurupati w w w. f o o d b e v m a g . c o m | A p r i l 2 0 1 7
28
CHEFS IN THE SPOTLIGHT
Chef Maira Isabel Morales
CORPORATE EXECUTIVE CHEF / DIRECTOR OF R&D SCHLOTZSKY’S / FOCUS BRANDS Food & Beverage Magazine |April 2017
K I T C H E N 2 T H E TA B L E
29
Q&A with
Chef Maira Isabel Morales F&B MAG •
EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU WANTED TO BECOME PART OF THE HOSPITALITY INDUSTRY…WHAT WAS YOUR “LIGHT BULB” MOMENT?
CHEF MAIRA •
I was a freshman at Johnson and Wales University, the energy and passion there was so contagious that it was impossible to resist. There is a very unique chemistry that happens between a chef and food that’s inexplicable. During my first cooking class at JWU, I simply fell in love with it. One of the first dishes I learned to make was stuffed shrimp with crab. I still make it 20+ years later and it always takes me back to that day.
F&B MAG • CHEF MAIRA •
IN ONE WORD DESCRIBE YOUR RESTAURANT?
F&B MAG • CHEF MAIRA •
WHAT IS YOUR FAVORITE SAVORY DISH?
F&B MAG • CHEF MAIRA •
HOW IMPORTANT IS PRESENTATION?
F&B MAG • CHEF MAIRA •
WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH?
F&B MAG • CHEF MAIRA •
WHAT IS YOUR COMFORT FOOD?
F&B MAG • CHEF MAIRA •
WHO WAS YOUR GREATEST COOKING INFLUENCE?
F&B MAG • CHEF MAIRA •
WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH?
Flavorful! Beef Wellington – Classic and perfect!
It’s as important as taste. Food is art and art has to be beautiful. We eat with our eyes first and then with our mouth. I never doubted it after that first class at JWU. It’s something I simply knew instantly! Vaca Frita a very traditional Cuban Dish that reminds me of home. Its crispy skirt steak but juicy at the same time, with lime juice and onions. The dish is served with white rice and ripen plantains. My Great Aunt Isabel Leon, was one of the first Latin women to be a recipe and product developer, product demonstrator, culinary instructor and food editor for magazines in both Cuba and Venezuela. When I was growing up, I went to visit her in Venezuela during holidays and she would teach me about the amazing the culinary world. I knew very early on that I had to work on something related to food and wanted to follow in her footsteps. Garlic, everything taste better with it.
WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Taittinger’s Comtes De Champagne Rose, not white wine but rose champagne.
F&B MAG • CHEF MAIRA •
WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR OR HAVE COOKED FOR? Ricky Martin. We are both from Puerto Rico and I’ve heard he is a foodie. It would be fun to talk about our shared love for both music and food together.
w w .Chef f o o dMorales, b e v m a gContinues . c o m | A On p r i lNext 2 0 1Page 7 Q&Awwith
30
CHEFS IN THE SPOTLIGHT
F&B MAG • CHEF MAIRA •
WHAT IS YOUR FAVORITE DESSERT?
F&B MAG • CHEF MAIRA •
CHEF WHOSE STYLE OF COOKING YOU REALLY DIG?
F&B MAG • CHEF MAIRA •
BEST THING ABOUT BEING A CHEF IS?
F&B MAG • CHEF MAIRA •
HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL?
F&B MAG • CHEF MAIRA •
WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A
F&B MAG • CHEF MAIRA •
LASTLY, WHAT DO YOU TO WHEN RELAXING?
Khao Neeo Mamuang – (Thai Sweet Sticky Rice with Mango). It’s creamy, hot, cold and sweet but not too sweet. It’s pure perfection. I like to be influenced and inspired by everyone around me. However, I really appreciate what Ferran Adrià has done for the industry. Regardless of your thoughts on molecular gastronomy, you cannot neglect the impact that he’s had on global cuisine. Being creative and that you never stop learning.
I’m not sure the general public understands it. It’s confusing to most as many think it’s a form of a diet and it’s not at all. I actually ate gluten free for four months to learn more about it. I felt great and in the process I lost some weight.
Prepare yourself as much as you can and education is incredibly important. Attend culinary trade shows to learn about new trends, read food blogs, culinary newsletters and cookbooks. Finally, travel as far as time and budget permits. Food always tastes better in its country of origin and it’s my favorite way to learn and get inspired. I have a passion for travel as I enjoy learning about other cultures and cuisines. It’s the only way I can really relax and disconnect.
SCHLOTZSKY’S EXECUTIVE CHEF: MAIRA MORALES
Award winning, Chef Maira Isabel was born into a culturally diverse family coming from Cuba, Venezuela, Spain and Puerto Rico where she was born and grew up. Maira Isabel is the new Corporate Executive Chef of Schlotzsky’s, owned by FOCUS Brands. Among many responsibilities, Maira leads the Research and Development (R&D) Department where creation of new menu items, limited time offers (LTO’s) and directing the department are all part of her everyday tasks. In this new role under Maira’s leadership, the team will continue developing recipes and menu offerings which soon will be seeing in over 350 locations worldwide. Food & Beverage Magazine |April 2017
K I T C H E N 2 T H E TA B L E
31
Chef JASON DOWD MOE’S SOUTHWEST GRILL
On wQ&A w w . fwith o o d Dowd, b e v m aContinues g.com | A p rNext i l 2 0Page 17