text:
HomeSoy and Pea Protein and what in the world is TVP?
Soy and Pea Protein and what in the world is TVP?
December 26, 2018 eben van tonder history of food
Meat processing is a study in protein, its functionality and characteristics. Soy protein is a very popular meat extender and alternative protein for meat. I am considering its use in a econo bacon formulation and we already use soy protein extensively in sausage formulations. Pea protein emerged as a good alternative.
There are drawbacks using legume protein generally. Both soy and peas are part of the legume family. Allergens and taste are the main ones. Legume proteins have a distinct "beany" and "hay-like" flavor that is hard to mask (Rackis et al., 1979, as cited in Aspelund and Wilson, 1983, p. 539). These off-flavors may contribute to a reduced consumer acceptance for food products and thus also the success for these kinds of food products on the market (Owusu-Ansah and McCurdy, 1991). (Söderberg, J., 2013)
Another "drawback with using legume proteins in foods is the facts that they have limiting amino acids (Leterme et al.,1990) and that they contain anti-nutritional factors that affect the digestibility and thus, the bioavailability of proteins in a negative way (FAO, 2011).
One benefit of using pea protein instead of soy is allergens. Pea allergy is rare (San Ireneo et al., 2000) and studies show that the functionality and protein quality of pea may be as good as those of soy protein (O'Kane et al., 2004), making pea protein a viable alternative. (Söderberg, J., 2013)
The use of soy in meat formulations are however so wide spread that, depending on the particular market you formulate for, it may be unavoidable due to cost considerations. The question then comes up if alternatives to soy TVP exists. Besides, we found that soy based extended meat products have a massive appeal in certain market segments in South Africa.
I use the masters thesis submitted by Johanna Söderberg to the faculty of natural resources and agricultural sciences, Department of Food Science at the Swedish University of Agricultural Sciences, as basis for comparing soy and pea proteins on their own. How do they fare if we compare the two products head to head. I quote relevant parts of her thesis with a few short comments.
The entire thesis is available for upload under the reference section.
We then move to understand what TVP is. In our emulsified sausage formulation we use soy isolates. Soy concentrates are available but we mostly use it in its texturized form as TVP in fresh sausage formulations. What exactly is Textured Vegetable Protein?
We conclude the article by asking if there are alternatives to soy TVP. What about blends? How do they compare with soy, by far, the best plant protein to be used in meat formulations for certain market segments.
Functional properties of food proteins
"The functional properties of a protein are:
"Those physical and chemical properties, which affect the behavior of proteins in food systems during storage, processing, preparation and consumption. It is these characteristics, which influence the 'quality' and organoleptic attributes in food." (Kinsella, 1982, p. 51)." (Söderberg, J., 2013))
"The functional properties of a protein are affected by both intrinsic and extrinsic factors. The intrinsic factors are: shape, size, amino acid composition and sequence, the distribution of net charges, the ration between hydrophobicity/hydrophilicity, secondary, tertiary and quaternary structures of the protein as well as the protein's capacity to interact with other components in the food system (Damodaran, 1997). The extrinsic factors that affect the functionality of proteins are: pH, temperature, moisture, chemical additives, mechanical processing, enzymes and ionic strength (Kinsella, 1982). There are proteins that are associated with specific functional properties, such as egg proteins with coagulation, or soy proteins for their use in forming food gels (Vaclavik and Christian, 2003). Some example of functional properties can be seen in Table 1 (Kinsella, 1982)." (Söderberg, J., 2013)
Table 1. Functional properties of proteins in food applications
In order to evaluate if a protein is applicable and suitable in certain food systems and food products, it is important to characterize the functionalities of the protein (Kinsella 1982; Vaclavik & Christian 2003). For the proteins to be used in foods they must possess or contribute characteristics that are appropriate in interaction with other food components (e.g. water and lipids) or be suitable for processing. The functional properties that are required from a protein vary with different food applications and food systems. The three most important functional properties of food proteins in general are solubility, emulsification and foaming (Kinsella, 1982)." (Söderberg, J., 2013)
"The type of functional requirements that are needed of a protein in different food systems is shown in Table 2. It is important to remember that no single protein exhibits all the functional properties (Vaclavik and Christian, 2003)." (Söderberg, J., 2013)
Table 2. Functional properties performed by functional proteins in food systems.
"Proteins must show good and multiple functionalities in order to perform well in food systems. This requires a deeper understanding of the structure-function relationship, which sometimes can be hard to determine. One reason why proteins possess such different functional properties is the fact that all proteins are built up by different amino acids (Nakai, 1983). The amino acid composition affects the functional properties of a protein according to how they are disposed in the polypeptide chain, as well as what type and how many of those amino acids that are present (Kinsella, 1981)." (Söderberg, J., 2013)
"Something worth mentioning, but that will not be discussed further in this study, is that to improve the functionality and nutritional quality of the protein, modification of the proteins can be applied (Barac et al., 2010). Enzymatic hydrolysis is the most common and simplest method. During this process the protein is treated with an enzyme, acid or alkali that degrades the protein to its amino acid constituents (Lasztity, n.d.)." (Söderberg, J., 2013)
The solubility of a protein is the most important functional property since the protein needs to be soluble in order to be applicable in food systems. Other functional properties like emulsification, foaming, and gelation are dependent on the solubility of proteins (Vaclavik and Christian, 2003). Solubility can be described as when equilibrium exists between hydrophilic and hydrophobic interactions. The solubility of a protein is related to the pH, where it is minimal at the isoelectric point, making the environmental pH the most important factor when it comes to the degree of protein solubility. The solubility is also influenced by temperature and ionic strength, (Bolontrade et al., 2013). Freezing, heating, drying and shearing are also factors that have an influence of protein solubility in food systems (Vaclavik and Christian, 2003). Insoluble proteins are not good for food applications and thus it is important that denaturation caused by e.g. heat is controlled so that the protein solubility will not be affected in a negative way (Raikos et al., 2007)." (Söderberg, J., 2013)
Emulsions consist of two liquids that are immiscible, where one of the liquids is dispersed in the other in form of small droplets. Emulsions can be classified according to the distribution of the oil and the aqueous phase. A system where the oil droplets are dispersed in the aqueous phase is called oil-in-water emulsion (O/W). Food systems like this are mayonnaise, milk, cream, soups and sauces. The opposite of an O/W emulsion is water-in-oil (W/O) but there are also water free emulsions and multiple emulsions (O/W/O or W/O/W). The droplets in an emulsion are called the dispersed (or internal) phase, whereas the surrounding liquid is referred to the continuous (or external) phase (Dickison and McClements, 1995, as cited in McClements, 2005, p.3)." (Söderberg, J., 2013)
"When water and oil are homogenized they rapidly separate into two layers, one layer of oil, which has high density, and one layer with water that has low density. This is called phase separation and has to do with the fact that the droplets fuses together with adjacent droplets that are similar to themselves. To get a stable emulsion (both in a short and long term perspective) it is of great importance to add an emulsifier. An emulsifier is a surface-active molecule that allows the two phases to homogenize. Surface-active molecules are mostly amphiphilic i.e. they have both hydrophobic and hydrophilic parts, which allow the two liquids to blend together." (Söderberg, J., 2013)
Foams consist of a gas phase, a liquid phase and a surfactant (e.g. proteins) and whipping or shaking form foams. Foods made up by foams are e.g. whipped toppings, meringues, ice creams, chiffon desserts and angel cakes (Kinsella, 1981; Yang and Baldwin, 1995). Angel cakes and other baked goods are solid foams. Foams are formed through unfolding and absorption of the protein, at the air-water interface, as well as film formation around the air bubbles. Different proteins have different abilities to form and stabilize foams, and just as in the case of proteins and their different emulsifying properties, this is related to different physical properties of the proteins. For a protein to have superior foaming properties, it must possess high solubility in the liquid phase as well as the ability of quickly forming a film around the air bubbles in the food system (Kinsella, 1981)." (Söderberg, J., 2013)
"The extrinsic factors that affect the foaming properties are e.g. pH, temperature and ionic strength. Foam stability and the proteins ability to form foams are also of big importance. In order for a protein to form stable foams the interfacial film should be rigid and not let the entrapped air escape (i.e. it should be almost impermeable). The protein should also have the ability to form strong bonds like hydrogen bonding and hydrophobic interactions. The protein should also possess limited denaturation at the surface to keep viscosity and rigidity (Kinsella, 1981)." (Söderberg, J., 2013)
Gelling / coagulation
The globular proteins' gelling properties are of big importance in foods (Van Kleef, 1986; Beveridge et al., 1984). According to Ikeda and Nishinari (2001) is protein gelation one of the most important functional properties when it comes to modify the structure and texture of foods. One example is the importance of the gelation properties of egg in foods like cakes, omelets and confectionary. The texture of foods and thus, the gelation properties of a protein, affect consumer acceptability (Kiosseoglou and Paraskevopoulou, 2005)." (Söderberg, J., 2013)
"Globular proteins, such as egg white and soybean protein, are able to form gels upon heating (Doi, 1993). For a gel to form it is important that the functional groups (e.g. hydrophobic groups) within the protein are exposed. This makes it easier for the groups to interact and form a three dimensional network. Gel formation is complicated, and affected by the concentration of protein, amount of water, ionic strength, time and temperature as well as pH and interaction with other components in the food system (Raikos et al., 2007). The process for gelation in short, is:
The heat will make the native protein to denaturate, and during the denaturation disulfide bonds will be formed and hydrophobic amino acid residues are exposed (Shimada and Matsushita, 1980). After denaturation and further heating, the proteins will aggregate and interact with other proteins and form either a gel or a coagulum. Which type that is formed depends on conditions like molecular weight, heating time and protein concentration (Raikos et al., 2007; Shimada and Matsushita, 1980). The gel structure is a more structured network compared to the coagulum that is a disorganized aggregation (Raikos et al., 2007)." (Söderberg, J., 2013)
Legume proteins
Legumes are cheap and a high quality alternative to food based on animal products. They contain high amounts of proteins, dietary fibers, minerals and vitamins that are essential for good human health (Abd El-Hady and Habiba, 2003).The protein content in legumes varies between 17-30% depending on origin and the proteins are present as globulins (60-90%) and albumins (10-20%) (Sathe et al., 1984).
Today, soybean proteins are the most used and researched pulse proteins on the market, but the interest in functional properties and nutritional quality of unconventional legume proteins as an ingredient in new food products has increased (Chavan et al., 2001). The alternative legume proteins that are being researched are the ones that are believed to possess the same, or similar, functional properties and nutritional qualities as soy protein. The proteins should also have a price competitive to that of soybean (Marcone et al., 1998; Vose, 1980). One alternative pulse protein that is said to have big potential for food applications are pea protein (Pisum sativum L.) (O'Kane et al., 2004). Except the potential good functional properties of pea proteins, they are also said to be lesser in anti-nutritional substances than soy protein (Gwiazda et al., 1979), and are not classified as an allergen (like soy and egg proteins). This has to do with the fact that the allergic reaction to peas has been infrequent in humans (San Ireneo et al., 2000)." (Söderberg, J., 2013)
Soybean protein (Glycine max L.)
"Soy proteins are used in foods because of their excellent emulsifying and gelling properties, which mimic the functional properties of egg proteins (Ratnayake et al., 2012). Soybeans as well as soybean products are classified as a health food due to their content of e.g. omega-3 fatty acids, isoflavones, dietary fiber, essential amino acids and high protein content (Variyar et al., 2004) One drawback concerning soybeans is their very distinct flavor that is hard to mask, and thus, their application are limited to just some food products (Endres, 2001)." (Söderberg, J., 2013)
"Soybean proteins are used as a food ingredient in infant formulas, flours, protein isolates and concentrates as well as in textured form. Examples of soy foods are: imitation cheese, miso, tempeh, tofu and meat substitutes, and new soy foods are frequently developed (Liu, 2000; Singh et al., 2000, as cited in Friedman and Brandon, 2001, p. 1070)." (Söderberg, J., 2013)
"The functional properties that can be ascribed to the soybean proteins are solubility, water absorption and binding, viscosity, gelation, cohesion-adhesion, elasticity, emulsification, fat absorption, flavor binding and color control. Among the plant proteins, soybean proteins are the most studied (and thus the best understood plant protein) and are often used in comparison with other plant proteins in order to evaluate their functional properties (Mcwatters and Cherry, 1977)." (Söderberg, J., 2013)
Mainly soy protein isolates (SPI) and soy protein concentrates (SPC) are used in the food industry (Varzakas et al., n.d.). SPI has the highest protein content (90%) and are thus the most expensive (Riaz, n.d.). SPI are made from defatted soybean flakes, where the sugars and dietary fiber have been removed. It is used in a variety of foods. Some examples are dairy type products, fruit drinks, power bars, soups and sauces, meat analogs, bread and baked goods, breakfast cereals and protein powders (Soyfoods, 2013). SPI do not affect color and flavor of the end product to any great extent (Riaz, n.d.). SPC are made by removal of the carbohydrates from soy flakes or soy flours. It has a protein content of 65-70% and is used in foods like baked goods, breakfast cereals and meat products to increase nutritional value and functional properties (Soya, n.d.)." (Söderberg, J., 2013)
"Native soybeans have a protein content of 40% and they comprise the storage proteins albumin and globulin, where globulins are the dominant ones. The globulins are salt- extractable while the albumins are water soluble (Derbyshire et al., 1976). The globulins can be grouped into 7S globulins and 11S globulins according to their sedimentation coefficients (Shigeru Utsumi et al., 1997). The 7S globulins can be further divided into β-conglycinin, γ-conglycinin and basic 7S globulin (Bg) and all of them differ in their functional properties. As an example does Bg have a higher isoelectric point (pH 9.05-9.26) than the other globulins. The function of Bg is yet unknown (Shigeru Utsumi et al., 1997). β-conglycinin is a trimer and consists of four subunits: major α', α and β and minor: γ (Shigeru Utsumi et al., 1997). The 11S globulins are also known by the name glycinin, which consists of disulfide-linked acidic and basic amino acids. There are two groups consisting of five subunits in the soybean glycinin that have been identified: A1aB2, A1bB1b, A2B1a (group I) and A3B4, A5A4B3 (group II) (Adachi et al., 2003; Mujoo et al., 2003). In soybeans it is the glycine and β-conglycinin that gives soy proteins their functional properties (Lee, 2011)." (Söderberg, J., 2013)
Pea protein (Pisum sativum L.)
Peas have a high content of proteins, minerals vitamins, starches and fibers. They are used in human foods like: soups, puddings, snacks, and stews or as sprouted. Peas are also used in animal feed, where they are mixed with cereals or canola oil in order to improve the protein quality (Betker, 1990; Hoang, 2012). Studies show that pea proteins may be a good substitute for soybean proteins as a functional additive in food products intended for human consumption (Barac et al., 2010; Maninder et al., 2007; Aluko et al., 2009), but in order to increase the utilization of pea proteins, their functional properties must be further evaluated (Aluko et al., 2009).
Pea protein concentrate (PPC) and pea protein isolate (PPI) have the biggest potential as food ingredients (Choi and Han, 2001). PPC is made from pea flour, where the protein has been removed from the starch granules by air-classification (Owusu- Ansah and McCurdy, 1991), resulting in a protein content of 47% (Sosulski and McCurdy, 1987). PPI is also made from pea flour but by aqueous extraction and isoelectric precipitation of the protein (Owusu-Ansah and McCurdy, 1991). The protein content in pea isolate is approximately 80% (Sosulski and McCurdy, 1987).
Peas have a protein content around 25 %, but the content varies depending on pea variety (Aluko et al., 2009; Gueguen and Barbot, 1988). Pea protein consists of legumin (11S), vicillin (7S) and albumins (2S), where 11S and 7S are the most abundant ones (O'Kane et al., 2005). The legumin and vicilin have similar amino acid composition and subunit structure as the glycinin and β-conglycinin of soy proteins (Derbyshire et al., 1976)." (Söderberg, J., 2013)
Functional properties of soy and pea protein
In order for the consumer to accept legume proteins in foods, and to optimize its utilization, the functional properties of the protein must be studied. It is the functional properties and nutritional value as well as the sensory characteristics of the legume proteins that are crucial for the quality and acceptance of the end product (Adebowale and Lawal, 2004). As mentioned in the beginning of this study, the functional properties of proteins are affected by environmental factors as pH, temperature and ionic strength. Due to limited published studies concerning some of these factors in relation to the functionality of soy and pea protein, they will only be discussed if applicable studies regarding this have been found." (Söderberg, J., 2013)
"Protein solubility is affected by extrinsic factors like pH, temperature and ionic strength (Bolontrande et al., 2013). The effect of pH on soy protein solubility (i.e. solubility profile) gives a u-shaped curve, where the highest solubility is shown to be on both sides of the isoelectric point, (pI) 4.5, with a high solubility above the pI and a low solubility below the pI (Lee, 2011). Lee et al. (2003) showed that commercial SPI and SPC had similar solubility profiles, but that the amount of soluble proteins in the two samples differed at same pH values. Since legume proteins have to go through thermal heating in order to remove the anti-nutritional factors, the effect of heating on protein solubility is extremely important (Lee, 2011). There are, however, few studies on how heat treatment affects soy protein solubility. Ionic strength also affects protein solubility. Renkema et al. (2001) studied the effect of NaCl on soy protein solubility as a function of pH. The results showed that high NaCl concentrations increased the solubility of the protein near its isoelectric point." (Söderberg, J., 2013)
"Pea proteins also shows a u-shaped curve as a function of pH, with a high solubility above the pI, and a moderate solubility below the pI (Adebiyi and Aluko, 2011; Tömössközi et al., 2001). Tömössközi et al. (2001) showed that PPI had the same solubility profile as other legume proteins. Tian (1998) found that PPI had higher solubility than SPI, and the same was stated in a study performed by Naczk et al. (1986). Heat treatment studies regarding pea proteins are few. One study found showed, though, that heat treatment reduced the solubility of pea proteins (Habiba, 2002)." (Söderberg, J., 2013)"
Emulsifying properties
It has been reported that SPI shows great emulsifying properties. This is related to its high solubility and high protein content (Gwiazda et al., 1979).
Jideani (2011) write that SPI, as well as SPC, are good emulsifiers but that SPC shows lower emulsifying capacity than SPI. Environmental factors, such as pH, affect the emulsifying properties of soy protein and this was studied by McWatters and Cherry (1977). They saw that soybean flour was able to create a mayonnaise-like emulsion that was extremely thick (at pH 6.5 and pH 8.2). At lower pH values, a salad-like dressing emulsion was created. Emulsifying properties can be evaluated by the protein's emulsion stability (ES) and emulsion activity (EA). The ES is a measure of the stability of the emulsion over a certain time span and EA is a measurement of how much oil a protein can emulsify per unit protein (Boye et al., 2010). Gwiazda et al. (1979) presented the result that SPI and SPC had different emulsifying properties. SPI showed an EA of 96%, and an ES of 92%. SPC had an EA of 55.6% and an ES of 56.8%. In the same study, pea protein concentrate showed an EA of 60.6 and an ES of 65.3%." (Söderberg, J., 2013)
It has been reported that PPI have similar or better emulsifying properties than SPI (Vose, 1980). Aluko et al. (2009) showed that PPI actually had better emulsifying capacity than SPI. There is another study that shows a different result; Tömössközi et al. (2001) found that PPI had quite good emulsifying capacity but low emulsion stability in comparison to SPI. In a study done by McWatters and Cherry (1977) it is shown that the emulsifying properties of pea protein are minor compared to soy protein but it is still able to produce both semi-thick and thick mayonnaise-like emulsions at different pH values." (Söderberg, J., 2013)
"The effect of temperature on the emulsifying properties of pea protein is that, when the temperature increase the emulsifying properties decrease. It has also been reported that addition of NaCl increase the emulsion capacity of both pea and soy proteins but that the emulsion stability decreases with increased NaCl concentrations (Tian, 1998)." (Söderberg, J., 2013)
Both pea and soy isolates are therefore effective ingredients in an emulsion type sausage. I would not use protein concentrates in emulsified products. In choosing between soy, pea or a blend of soy and pea isolates, I would do extensive tests to verify under factory conditions with specific list of ingredients to determine which one is better due to the Tömössközi et al. (2001) results. As always, I would keep the temperature down in the emulsifier or bowl cutter.
Foaming properties
"To evaluate the foaming properties of a protein, foam stability (FS), foam capacity (FC) and foam expansion (FE) can be measured. FE and FC are measured in volume (%) when whipped, while the volume of the foam over time (normally 0-30 min) gives the protein's FS (Boye et al., 2010). In a study done by Boye et al. (2010) SPI showed a FE of 41.8% and a FS of 93 %." (Söderberg, J., 2013)
"Fuhrmeister and Meuser (2003) showed that the foam forming properties of pea protein isolate were best at pH 5 and 7. The stability of the foam showed to be much lower than that of egg white. In a study done by Fernández-Quintela et al. (1997) the FE of pea protein showed to be around 15 % and the FS around 94 %. The FC was greater in acid and alkaline regions. The FS increased with pea protein concentration and ionic strength (Akintayo, et al., 1999). Another study showed, however, that the FS of pea protein was around 76-79%. The foam volume also decreased relatively fast compared to other legume proteins. It was also shown that PPI had a significantly higher FC than SPI. The foam stability of PPI was better than SPI at pH 5.0 but minor in other pH values (Toews and Wang, 2013). Tian (1998) showed that the addition of NaCl improved the foaming properties of pea protein, but only up to an addition of 0.5% (w/v). Increased temperature also improved the foaming properties." (Söderberg, J., 2013)
Gelling properties
"Studies have shown that the concentration of soy proteins affects the hardness of the gel and that the gelation properties of soybean proteins depend on temperature, pH, and ionic strength. In SPI the ratio between β-conglycinin and glycinin can influence gelation (Renkema et al., 2001) Varzakas et al. (n.d.) studied the gelling properties of SPI and SPC. The results showed that both SPI and SPC showed different gelling strength at different protein concentrations and temperatures. The conclusion drawn was that strong gels were formed at low temperature and high protein concentrations." (Söderberg, J., 2013)
For this reason SPC is an effective ingredient in non emulation, fresh sausage production. Im considering its inclusion in a catering bacon formulation where the temperature will not be raised above 48 deg C.
"O'Kane et al. (2004) write that pea protein forms more unstructured gels than soy protein and thus their gelling properties are not that good as those of soy. Akintayo et al. (1999) reported that pea protein concentrate (72 % protein) had low gelling properties. Another study showed that pea protein isolate forms a paste instead of a rigid gel (Adebiyi and Aluko 2011). Nunes et al. (2006) studied pea protein as a replacer of dairy and egg proteins in a gelled vegetable dessert. The results showed that pea proteins produced good gels that were highly applicable as a food product." (Söderberg, J., 2013)
In choosing between soy, pea or a blend of the two, I would conduct extensive factory trails to choose between the two before I include it in bacon production.
"Food proteins are divided into high quality (complete) protein and low quality (incomplete) protein. A complete protein contains all the essential amino acids, while incomplete proteins have limiting amino acids. Limiting amino acids are the ones that are present in such low amounts that they are not able to take part in the synthesis of other proteins. Animal proteins are complete proteins, while plant proteins are incomplete proteins. If the intake of protein mainly consists of incomplete protein sources the body is not able to make certain amino acids. In order to get a more complete protein, protein from different sources, like legumes and cereals can be combined. This is called mutual supplementation (Gropper et al., 2012)." (Söderberg, J., 2013)
"Legume proteins are generally high in lysine, but the content of sulfur containing amino acids, like methionine and cysteine, is limited. Both soy protein and pea protein has a high content of lysine and low content of methionine, cysteine and tryptophan (Leterme et al., 1990). The tables below show the amino acid composition of soybean and pea." (Söderberg, J., 2013)
"There are several ways to determine the quality of proteins. One of the most admitted and approved method is the protein digestibility-corrected amino acid score (PDCAAS) (Hughes et al., 2011). According to McMann (2000, p.7) is PDCAAS "based on several factors; a food proteins profile of essential amino acids; the digestibility of the protein and the protein's ability to supply essential amino acids in the amounts needed to meet the requirements of growing human beings." The PDCAAS is calculated by using the formulas prescribed by FAO/WHO (1991, as cited in Hughes et al. 2011, p.12708):
1) Amino acid score = Amino acid content of test protein / Reference amino acid pattern
2) PDCAAS = Amino acid score (of the most limiting amino acid) x true digestibility (%)
At first, calculation of the amino acid score is performed. This is done by dividing the content of the most limiting amino acid in the test protein by the content in one of the reference proteins. Thereafter, the result is multiplied with the true digestibility of the test protein. As an example: If a protein has a chemical score of 0.70 and a true digestibility of 80 %, the PDCAAS is calculated to 0.56 (Insel et al., 2004)." (Söderberg, J., 2013)
"The highest PDCAAS a food protein can get is 1.0 or 100% (Hughes et al., 2011; McMann, 2000) but it is also possible that the protein get a score over 1.00. This is usually truncated to 1.00 because the amino acid in excess are often not required and thus catabolized (Tome, 2012). A score of 1.00 means that the protein provides proper amounts of all the essential amino acids, assumed that the intake is in appropriate amounts (Hughes et al., 2011)." (Söderberg, J., 2013)
"The PDCAAS of soy protein show varying numbers in various studies, where SPI showed to have a PDCAAS ranging from 0.92 to 1.00 and SPC 0.99-1.00 (FAO/WHO, 1991; Sarwar, 1997, as cited in Hughes et al., 2011, p. 12707). There are also studies done that just show the PDCAAS value from soy protein, without defining the protein type further i.e. if its SPI or SPC. These studies showed the PDCAAS values of 0.94 and 0.99 (Gropper et al., 2012; Tome 2012). The reason why there is a variation in the PDCAAS values, was investigated by Hughes et al. (2011). In the study the SPI and SPC had to be truncated to 1.00 in the first testing, but the second testing showed values ranging from 0.95-1.00. The authors write that the variations may depend on errors in the analytical methods. Egg white protein has a PDCAAS of 1.00 and pea protein concentrate 0.73 (Hughes et al., 2011). No studies concerning PPI were found. For a summary of the PDCAAS for the various protein sources see table below." (Söderberg, J., 2013)
"In the United States, using PDCAAS is required before labeling foods (Hughes et al., 2011). Gropper et al. (2012) write that before labeling foods with information about the amount of protein (g) as well as the Daily Value (%) for proteins, PDCAAS is used to determine the protein quality. If the food protein has a PDCAAS equal or higher in quality than milk protein, 50 g of protein is sufficient. However, if the PDCAAS is lower in quality than that of milk protein, an intake of 65 g protein is required to meet the Daily Value." (Söderberg, J., 2013)
"Some studies found have criticized PDCAAS (Schaafsma, 2005; Hughes et al., 2011) and FAO (2011) write that this method may not be appropriate for novel protein with known anti-nutritional substances (factors that can disrupt the protein digestion and metabolism, see section 7.1), and that PDCAAS may overestimate the protein quality in these foods. Therefore, some other methods for measuring the protein quality will now be presented." (Söderberg, J., 2013)
"There are several other ways to determine the quality of a food protein. One simple way is to compare the amino acid pattern of the test protein with the amino acid pattern of a reference protein (usually egg or milk protein). This is called amino acid score (AAS) or chemical score (CS) (Gropper et al., 2009)." (Söderberg, J., 2013)
"Chemical Score (CS) = mg of essential amino acid / mg essential amino acid in 1 g reference protein x 100
The essential amino acid that has the lowest chemical score is the limiting amino acid. The CS is not a good measure alone since it does not account for protein digestibility or amino acid bioavailability (FAO, 1992)." (Söderberg, J., 2013)
"The protein efficiency ratio (PER) is another way of determining protein quality. This method accounts for to what extent the body can use the protein in terms of digestibility and availability, and also reflects the amino acids composition (Insel et al., 2004).
Protein efficiency ratio (PER) = weight gain in g / protein intake in g
The PER method is based on how well the protein contributes to the growth in young rats and in recent years some questions have been raised towards this method. It is now known that PER overestimates values of certain animal protein, and underestimates values of certain plant proteins needed for human growth. Rats grow much faster, and thus, needs more essential amino acids than humans (Boutrif, 1991)." (Söderberg, J., 2013)
"Net protein utilization (NPU) is a measure of protein utilization within the body. The more nitrogen the body keeps, the higher NPU value and protein quality the protein has (Insel et al., 2004). This method is also performed by doing tests on young rats and it has the same drawbacks as the PER method (FAO, 1985)." (Söderberg, J., 2013)
"Net protein utilization (NPU) = nitrogen retained / nitrogen intake x 100
The biological value (BV) of a protein is a measure of how much protein the body absorbs and keeps for other processes in the body This method is also performed on laboratory animals (Insel et al., 2004).
Biological value (BV) = nitrogen retained / nitrogen absorbed x 100
In the table below, the values for the chemical score (CS), protein efficiency ratio (PER), nitrogen protein utilization (NPU) and biological value (BV) of whole egg, soy and pea are given." (Söderberg, J., 2013)
Anti-nutritional factors
"Anti-nutritional factors (ANF) are naturally present or can be formed during processing of legume proteins (FAO, 2011; Sarwar Gilani et al, 2005). The seeds of legumes contain ANF like protease inhibitors, lecitins, tannins, saponins and phytates (Liener, 1994). These factors can affect the protein digestibility, and thus, amino acid bioavailability in a negative way (FAO, 2011). Different ways to remove or inactivate some of the ANF have been established through physical (e.g. dehulling) and chemical methods (e.g. soaking, heating, irradiation) (Melcion and Van der Poel 1993, as cited in Fernández-Quintela et al., 1997 p. 332). Factors as genetic selection, fermentation and germination are also used for the same purpose (Frias et al., 1995; Kozlowska et al., 1996; Kothekar et al., 1996). The content of ANF in soybean and pea varies depending on variety (Adsule and Kadam, 1989; Hedley, 2001, as cited in Vidal-Valverde et al., 2003, p. 298; Becker-Ritt et al., 2004)." (Söderberg, J., 2013)
"In a study by Khattab et al. (2009) different pulse proteins were investigated for ANF reduction; different heating methods showed to be the best. The authors strongly suggested that those methods were carried out before human consumption. Fernández-Quintela et al. (1997) showed that the tannin and phytase activity decreased after protein isolate preparation of soy and pea protein. The trypsin inhibitor activity was also reduced in SPI by 27 % and in PPI with 47 %. The tannins were reduced by 67% in SPI and the phytates by 30%. The phytase reduction in PPI was 46%." (Söderberg, J., 2013)
"In order for legume proteins to be used as a substitute for animal proteins, it is of big importance that the quality as well as the traditional characteristics of the food is maintained. It is also important to remember that the organoleptic and kinesthetic properties e.g. color, flavor, taste, texture and appearance of foods, are related to the proteins in the food (Endres 2001)." (Söderberg, J., 2013)
"In order for pulse proteins, such as soy and pea protein, to be successful and gain consumer acceptance, it is important that the flavor (aroma and odor) of the product appeal to the customers (Heng, 2005). One of the constraints with using soy and pea protein in food products is the distinct off-flavors that are hard to mask. It is the volatile, saponins, and non-volatile, ketone and aldehyde compounds that are responsible for this (Murray et al., 1979). These off-flavors are often described in terms like "beany" and "green" and are formed during autooxidation or lipoxygenase activity (Rackis et al., 1979, as cited in Aspelund and Wilson, 1983, p. 539). The flavor compounds interact with the proteins in soybean and peas and therefore they are also present in isolates and concentrates, which limit the uses and lower the consumer acceptance for these products (Meyer, 1970; Kalbrener et al., 1971; Eldridge, 1978; Smith and Circle, 1978; Wolf and Cowan, 1975 as cited in Aspelund and Wilson, 1983 p. 539). Some studies show that it is possible to remove the off- flavor compounds (Even though many researchers have studied the functional properties of soy proteins, and to some extent those of pea proteins, there are limited. Organoleptic aspects, kinesthetic aspects and consumer acceptance of soy and pea protein foods, see Maheshwari, Ooi and Nikolov, 1995; Samoto et al., 1998)." (Söderberg, J., 2013)
"One way to do this is to remove the lipids. If the lipids are removed the proteins will not be able to bind to them (Wu et al., 2001). It is also of big importance to choose the right extraction method. Wu et al. (2011) reported that the extraction method may be efficient in the terms of removal of off-flavor compounds, but may have a negative effect on the functional properties of the protein, like denaturation of the protein or decreased protein solubility." (Söderberg, J., 2013)
Schyver and Smith (2005) investigated what factors that affect soy food consumption. The results showed that those who consumed soy foods were the ones that wanted to exclude or minimize animal products in their diet, wanted to adapt a healthier lifestyle or had environmental concerns. The main reason why consumers continued to eat soy was the fact that they thought it tasted good. The non-consumers in this study thought the sensory attributes of soy products were unfavorable, but the main reason behind not consuming soy foods was the fact that they were unfamiliar with the products. Both consumers and non-consumers agreed upon the fact that in order to increase the soy consumption by non-consumers it was not necessarily to improve the taste but to improve the perception in soy foods. A study that points out the issues with perceived taste, was done by Wansink (2003). In this study a snack bar with soy as a phantom ingredient was tested. The result showed that the taste and attitudes towards the snack bar were negative. The conclusion drawn from this was the fact that consumers may exclude products labeled with soy ingredients and that perceived taste plays a substantial role in this." (Söderberg, J., 2013)
Garcia et al. (2009) studied the acceptability of mayonnaise-type emulsions based on different concentrations of SPC and rice bran oil (RBO). It was shown that a higher content of SPC lowered the acceptability of the color in the final product. This was probably related to the fact that SPC are known to darken the products to which they are added. A high content of SPC also lowered the odor acceptability. Taste acceptability did not differ significantly among the samples (60.4-60.7 on a scale of 100). The mouth-feel score also showed that an addition of SPC over 8% was not accepted. The spreadability showed greater acceptance with higher content of SPC. The study also showed that few consumers were willing to buy this type of mayonnaise, mainly due to the bland taste. When an ultimate content of SPC had been established, the authors performed a test with this mayonnaise. The mayonnaise was presented in three different flavors and one plain. The results showed that the flavored ones were highly acceptable, and that the plain was not accepted at all (49%). Other results shown in the same study was that people who were health conscious selected this type of mayonnaise, and that the three most important attributes for purchasing this type of product were taste, mouth-feel and overall acceptability. The purchase increased (with 70%) when the health benefits of this type of products was exposed to the test panel." (Söderberg, J., 2013)
"Tian (1998) carried out a study on the overall acceptability and beany flavor in sponge cakes and a mayonnaise-type product with pea protein as an egg replacer. The findings concerning the sponge cake showed that the panelist thought that a 25 % replacement of egg by pea protein did not give the product a beany flavor, and that a 75% replacement by pea protein was acceptable concerning the cake quality. The negative notations were that pea protein gave the sponge cake a crumbly and coarse mouth-feel at higher protein concentrations. Some of the panelist noted, though, that they liked the pea flavor in the sponge cake. This probably had to do with the different backgrounds of the participants. The acceptability of the mayonnaise-type product was high up to 25% replacement of egg, while 50% was not acceptable and the panelist described the mayonnaise as having watery texture and that the mouth- feel were coarse and oily." (Söderberg, J., 2013)
"Northern Pulse Growers Association (2009) performed a baking test on how well pea protein isolate and concentrate could replace whole egg in cakes and cookies. The study compared cakes made with pea protein with those made with commercial cake and cookie mixes. The result was that the pea protein cakes were more moist and that pea protein isolate created higher cakes than pea protein concentrate and that the cakes was comparable in height to the reference cake. The protein isolate also created more moisture cookies than eggs. This study did not evaluate the sensory characteristics concerning consumer acceptance." (Söderberg, J., 2013)
The cheapest form of soy is Textured Vegetable Protein. It is the form that we use in one of our fresh sausage formulations and the one that I want to use in an economic bacon formulation.
What is TVP?
TVP is described as "fabricated palatable food ingredients" made from edible protein sources including soy grits, soy protein isolates, and soy protein concentrates with or without ingredients added for nutritional or technological reasons. The end products is sold in several forms as fibers, shreds, chunks, bits, granules, slices, or other forms. It is prepared by dehydration, cooking, retorting, or other production methods, the integrity of the structure is retained and its characteristic chewy texture. TVP is a registered trademark of the Arthur Daniel Midland (ADM) company, in Decatur, Illinois, USA. TSP is a registered trademark of PMS Foods, now Legacy Foods in Hutchinson, Kansas, USA. It typically means defatted soy flour or concentrates mechanically processed by extruders to achieve meat like chewiness when rehydrates and cooked. TVP therefore refers to a broad category of products with distinct production processes and apart from broad similarities, have varied specific characteristics. Soy is most often used to produce TVP, but others cereals and legume products are used to produce it in a texturized for flour, isolates or concentrates. When buying TVP, it is important to understand the specific characteristics of the product you are buying. (Phillips and Williams, (Ed.), 2011)
What is it made off?
* Oilseed proteins: oilseed clops, soybeans, rapeseed/ canola, cottonseed, peanut/ groundnut, and sunflower seed. Sesame, safflower, and flaxseed are minor oilseeds proteins. (Phillips and Williams, (Ed.), 2011)
* Cereal proteins: Wheat, corn, rice, barley, oats, sorghum, grain amaranth.
* Legume and pulse protein: Beans, gram, guar, lentils, lupines, peas.
* Leaf proteins: Alfalfa, lucern, tobacco, mulberry bush, grass, sugar cane, cloves.
What raw material is used is heavily dependent upon availability and there are times when there is for example no leafy proteins available for TVP processing. Cost, functional and physiological characteristics, nutritional value and customs/ taste are other driving forces dictating the particular raw material used. (Phillips and Williams, (Ed.), 2011)
Soybeans as the main source for TVP production.
From oilseeds, soybeans is the main source of TVP production. Availability and cost are the main reasons for this. The basic process of production is cleaning the soybeans, drying, conditioning, cracking and then it is converted into flakes. Oil is extracted and the defatted soy product is then ground into soy flour. The same product is the starter product for producing soy concentrate and isolate. (Phillips and Williams, (Ed.), 2011)
Most TVP is made from flour, but sometimes, also from grits. The difference between the two is the particle size. The grits are course (10 – 20 mesh), medium (20 – 40 mesh), or fine (40 – 80 mesh). High-end TVP's like soy fibre or high moisture meat analogs are made from soy concentrate and isolates. (Phillips and Williams, (Ed.), 2011)
Process for making TVP.
Both peas and soy are available in their their texturized form. The main method of production is through the use of extrusion technology. The product is re-hydrated to 60% or 65% moisture and blended into meat products. (Phillips and Williams, (Ed.), 2011)
Smith (1975) describes the process as a "process in which a moistened, expansile starchy and/ or proteinaceous material are plasticized in a tube by a combination of moisture, pressure, heat and mechanical shear. This result in a elevated product temperature within the tube, gelatinization of starchy components, denaturation of proteins, the stretching or restructuring of tactile components, and the exothermic expansion of the extrudate." (Phillips and Williams, (Ed.), 2011)
Extrusion is used to restructure many protein based products to a texturized form. Mechanical and thermal energy are applied to the protein containing material. The macro molecules loose their organised state and form "a continuous, viscoelastic mass." (Phillips and Williams, (Ed.), 2011)
It is typically bought in granular form of between 2mm and 12mm. It may be coloured to mimmic a particular type of meat and it may be flavoured. (Phillips and Williams, (Ed.), 2011)
Alternatives to Soy TVP
In response to rapid population growth, a study was done in co-operation with the Swiss Federal Institute of Technology in Zurich, Bühler AG into alternatives to soy TVP in terms of the sustainability, availability, texturizing capacity, nutritional value and taste of possible alternatives. "Promising raw materials were texturized either individually or as part of a mixture in a twin shaft heat extrusion process, and the properties of the end product were compared to those of soybean textrudates." (Brugger, et al, 2017)
The results is interesting. "Promising alternatives were found which could partially or completely replace soybeans (Table below).
The mixture of pea isolate and gluten scored highest and exceeded the soybean reference in terms of protein content, amino acid profile and taste. In the future, feeling in the mouth and texture could be further improved upon by optimizing the process parameters.
The second best result was achieved by the mixture of pea isolate and soybean concentrate. This mixture achieved better results than the soybean reference except in the case of texture which was given particular weighting in this assessment. However, further improvements can be expected by optimizing the extruder parameters. Having said that, this end product served only as a partial replacement for soybeans.
Pea concentrate with gluten also achieved a good result. Here, the fact that the product color and protein content are better than the soybean reference is especially noteworthy. In addition, soybeans can be completely eliminated with this mixture. The amino acid profile could be further optimized by a third component. The combination of broad beans with gluten stands out as the only alternative through a better feeling in the mouth than the reference. Here too, the amino acid profile could be improved upon by adding other sources of protein." (Brugger, et al, 2017)
Again, I made the entire article available below as a download. Mixtures of for example pea isolate and soybean concentrate are probably already commercially available and can already be incorporated into meat formulations if it makes sense from a price and functional properties standpoint.
The onus is more than ever on the NPD managers to keep abreast of rapid developments in the field of functional ingredients and extenders. I am excited to get to work on alternative formulations for products like catering bacon and braai grillers.
The key lesson I learned from the studies quoted above is that thorough studies should be done. If pea isolates, concentrates or TVP makes any economic sense, I have to test it against its soy counterparts and have to include the best blend available in the market as a 3rd alternative. The products must be tested and compared on every level before a final decision is made on product formulation. Practical factory and market conditions along with the variations of one particular formulation vary so much that none of these tests can be taken as fait accompli. At best it moves the alternatives onto the table of valid alternatives to be considered.
Brugger, C., Dellemann, J-P, Petry, C., Laporte, M., Müller, N., Windhab, E. J., Bühler AG, Swiss Federal Institute of Technology (ETH). 2017. Next Generation Texturized Vegetable Proteins. Food Marketing and Technology Download article: food_2_2017_proc.pdf
Phillips, G. O., Williams, P. S. (Ed.). 2011. Handbook of Food Proteins. Woodhead Publishing
Söderberg, J.. 2013. Functional properties of legume proteins compared to egg proteins and their potential as egg replacers in vegan food. Swedish University of Agricultural Sciences. Upload her thesis: soderberg_j_131101.pdf
Image Credit: http://www.nutritioningredients.co.uk/product/pea-protein-isloate/
← Bobotie – its origins
Counting Nitrogen Atoms – The History of Determining Total Meat Content (Part 4): The Background of the History of Nutrition →


Namdia's first annual report, which is expected to be tabled in Parliament this year, is expected to reveal that it has been selling its 15 percent allocation of diamonds produced by Namdeb Holdings for over and above De Beers selling book price.
Alrosa diamond mining company's management and some diplomats from diamond producing countries met in Moscow, Russia, in 2007 to discuss prospects of cooperation. The meeting was attended by representatives of Angola, Belgium, Zimbabwe, Canada, Congo, Tanzania, Sierra Leone, South Africa and Japan.


Everything you need to know to buy or adopt a Leonberger puppy or adult dog.
Is a Leonberger the right breed for you?
Are YOU right for a Leonberger?
Should you get a male or female Leonberger?
What age should your new Leonberger be?
Where can you buy or adopt a Leonberger?
Leonbergers are middle-of-the-road in popularity in the United States. Out of 189 breeds in the American Kennel Club, where 1 is most popular and 189 is least popular, Leonbergers rank 95th.
Unfortunately, too many people choose this breed without knowing what they're getting into. If you acquire a Leonberger based on the cuddly puppy or handsome adult, you could end up regretting it, because these dogs can be challenging to live with.
You might find a Leonberger available from a Dog Rescue group. Owners may give up their Leonberger when it becomes apparent that the dog is too much for them to handle. The dog might simply be too big, strong, and rambunctious. There might be dominance issues, or aggression toward other animals. You would need to provide these dogs with the exercise, training, and socialization that they are lacking.
Leonbergers are rarely found here, although shelter personnel might not recognize the breed if it did come in. But Leonberger Rescue groups keep their eyes peeled on shelters and humane societies across the country. On the off chance that a Leonberger turns up at a shelter, the rescue group typically moves in quickly to take the dog.
You can buy a Leonberger from a show breeder, who breeds Leonbergers to match a detailed standard of appearance for the dog show ring. You can also buy a Leonberger from people who "just breed pets" or "just had one litter." But should you? Be sure to read the article to learn more about these people.
a DNA test proving they are Normal/Clear of a neuromuscular disease called Leonberger Polyneuropathy (LPN).
If a seller can't show you those certificates, the puppies are higher risk for health problems. You might choose to accept that risk. But then you need to be willing (and able) to pay a couple thousand bucks for future surgeries and lifelong meds if your Leonberger ends up blind and crippled.
I've not seen a Leonberger in a pet shop, but it's always possible. I have plenty to say about buying a puppy from a pet shop!
How to test the temperament and personality of Leonberger puppies and pick the best puppy in a litter.
Should you consider buying only AKC registered Leonberger puppies? Do AKC papers and pedigrees really matter?


text: Salsano: I don't think they're doing anything for the show's sake. They aren't saving it for me. I talk to them in between the show and there is all kinds of stuff that goes on when I'm not around. Some attractions and sights will require that you a strong swimmer. Learn to swim and learn water safety. It will greatly increase your enjoyment of the Hawaiian Islands and give you peace of mind while doing so.. wholesale nfl jerseys from china Paula Byrden: "I mainly worked on the production side of things throughout the years but I also studied art history. This gives me somewhat of a unique advantage in discussions with production art departments, and I understand how difficult it is when you are working on a tight budget trying to find suitable material without having to pay expensive licensing fees. If necessary I help negotiate licensing rights at minimal cost and arrange the execution of an appropriate license agreement, but I also often help in finding royalty free images for use in film and television productions saving https://www.cheapjerseys25.com/ money when budgets are tight! Obviously sometimes there is no way to avoid paying a fee but I can often suggest alternatives.wholesale nfl jerseys from china wholesale nfl jerseys from china The slow growth of the Windmill Palm is partially responsible for its cold hardiness. Another characteristic that is inherently cold hardy is that the fibers that cover the trunk insulate the growing center of the tree. The brown gray color of the burlap like fibers cover the trunk like a wool covering in winter, and the dark color attracts the warmth of the sunlight.wholesale nfl jerseys from china wholesale nfl jerseys from china He said the accident occurred when a maroon Ford F 150 veered off the highway as it also traveled south on Texas 16, striking the bicyclists. He said it appeared the driver of the truck veered off the highway at least once before the cyclists were hit, but investigators don't suspect alcohol played a role in the collision. Badillo also said the truck dragged the bicycle for about 200 feet after striking it.wholesale nfl jerseys from china Cheap Jerseys free shipping Here in this article you will get to explore various decent trends of boys wear that makes you look stylish and contemporary without commending big fashion blunders. Check out:1) The first and the foremost thing to consider about looking fashionable is to put your hands on clothes that are not only stylish but also fits you comfortably. If you are not comfortable, there are chances that you look dubious for the clothes you are wearing.Cheap Jerseys free shipping wholesale jerseys This usually suits the form of motorcycle that you have. There are typical types of helmets for different bicycling. Arai helmets may come in small sizes developed for your mini me. "He loves to think about where guys belong," Hughes said. "Like we'll have a 20 minute conversation about, could he play for Holy Family. Yeah, but could he play for Herb [Magee] He could play for Cabrini but he couldn't play for Arcadia. He knows not just the coaches but he knows the styles, he knows the types of guys that coaches want.wholesale jerseys wholesale jerseys from china Get daily updates directly to your inbox+ SubscribeThank you for subscribing!Paul Heaton, former frontman of The Housemartins and The Beautiful South, is aiming to entertain in the town as part of his 50/50 UK tour in May or June.But it's no ordinary series of gigs as the singer, who sang on The Housemartins' 1986 hit 'Happy Hour', will be cycling to every show over a distance of 2500 miles.And to fit in with the route, he's keen to play in a boozer in Dumbarton or Arrochar.Instead of playing to the packed arenas he was used to as part of bands, this time Paul will perform intimate concerts before a crowd of up to 250.Local venues are invited to express an interest in hosting the singer, who has enjoyed number one singles and albums with both bands and also released solo material.Drummer Pete Marshall will be part of the band on the tour, which reflects Paul's greatest interests in life music, cycling and the local pub.He told the Lennox Herald: "We're looking to play in Dumbarton or Arrochar as they fit in with the route that Paul is looking to follow as he cycles."This kind of tour is being organised to highlight the fact that so many pubs around the UK are closing."Hopefully using the venues we are aiming for will encourage people to visit their local when they wouldn't normally support it."We're also aiming to promote cycling. Paul will cycle a total of around 2500 miles over the course of the tour and some journeys between gigs will be over 100 miles."We've had some fantastic offers from pubs throughout the country so far and it's something we're really looking forward to."It is the second time Paul has undertaken such a tour, having cycled round the UK on his 'Pedals and Pumps' tour two years ago.He had a number one single with The Housemartins in 1986 with the a cappella song 'Caravan of Love'.He also co wrote The Beautiful South's 1990 chart topper 'A Little Time' and sang on the number two hit 'Perfect 10' eight years later.But it's unknown at the moment whether any material by either band will feature on the tour.Pete added: "I'm not sure what material will be played. There was Housemartins material on the 'Pedals and Pumps' tour but I don't know about this one."We did a show in Manchester recently when Paul was working on 'The 8th' wholesale jerseys from china.. https://www.cheapjerseys25.com/ https://www.nfljerseysshow.com/

redpajama_set_name: RedPajamaCommonCrawl


text:
Kenyan captain Obuya suspended for assaulting teammate
AFP | 10 Nov 2013 9:52 AM GMT
Kenya Captain Collins Obuya Suspended For Assaulting Teammate, Obuya Suspended From Team. Kenyan cricket captain Collins Obuya will miss the two warm-up matches for the upcoming ICC World Twenty20 qualifying tournament after being suspended for assaulting a fellow player, officials reported on Saturday.
Nairobi: Kenyan cricket captain Collins Obuya will miss the two warm-up matches for the upcoming ICC World Twenty20 qualifying tournament after being suspended for assaulting a fellow player, officials reported on Saturday.
Obuya, a star of Kenya`s 2003 World Cup semi-final success, was involved in an altercation with team-mate Irfan Karim during a recent tour of Sri Lanka.
Karim, an opening batsman was also handed a one-match suspension by the Cricket Kenya disciplinary committee which met on Friday to deliberate on the case.
"Both players have been warned that any future misbehaviour will land a stiffer action being taken against them," the committee said in a statement.
Obuya will not play the two warm-ups against Namibia and Hongkong in the United Arab Emirates on Tuesday and Wednesday.
The ICC World Twenty20 qualifying tournament featuring 16 teams including Kenya is scheduled to start on November 15.
Only six teams will qualify for the World Twenty20 championships in Bangladesh in March.
Kenyan Captain Collins Obuya Suspended For Assaulting Teammate
Obuya Suspended From Team


Pete Comparoni l UK Photo.
LEXINGTON, Ky. (Feb. 1, 2019) — The University of Kentucky Staff Senate will host an information session for staff interested in running for the position of staff representative to the UK Board of Trustees from 11:30 a.m. - 12:50 p.m. Thursday, Feb. 14, in the William T. Young Alumni Gallery.
The information session will provide interested candidates with information on campaign rules, obligations of a trustee and expected time commitments. Attendees will also have a chance to speak with Dave Melanson, current staff representative to the Board of Trustees.
This opportunity will provide the elected representative with rewarding experiences and will allow the selected staff member to speak up for what staff across campus truly believe in.
The staff representative is elected for a three-year term, July 1, 2019, through June 30, 2022. To be eligible to run and serve as staff representative to the Board of Trustees, one must be a regular, full-time, 1.0 FTE staff member with no relatives working at UK and have served for at least one year of continuous employment at the university.
The nomination period for the position will be from April 4-18. Campaigning will take place May 6-24. Voting will be conducted May 10-24. The announcement of election results will be posted June 3.
For more information on the election guidelines and the nomination form, click here.


text:
Lists | The Funeral Biz: Out With a Bang!
View All Best of BusinessEntrepreneur of the YearFamily Business AwardsHall of FameListsManufacturing Excellence AwardsMinnesota Business Hall of FameNotable HonoreesOutstanding DirectorsPerson of the YearThe TCB 100
The Funeral Biz: Out With a Bang!
Morticians are readying for a surge in deaths as they provide new ways to say goodbye.
The good news is that more people are dying. And the funeral business needs some good news.
From 1986 to 2006, funeral home profit margins declined by almost 50 percent, according to the Federated Funeral Directors of America. Reasons for this include a significant increase in lower-margin cremation services, changing demographics, and the changing mores of the baby boom generation. Yet these last two factors also hold the promise of rejuvenated business that could start beginning next year.
The demographic influences are clear: People are living longer than ever before. The death rate is now 43 percent lower than it was in 1960, with the average American living to 78 years old. In Minnesota, age-adjusted deaths have fallen 11 percent just since 2000, from 754 deaths per thousand to 671 deaths per thousand. That's a lot of clients funeral directors are not getting—yet.
Sue Kruskopf and Nancy Bush
No funeral director wants to appear morbidly joyful about the flood of deaths in the near future, but they all understand that there's a windfall coming soon. Boomers represent almost 30 percent of the population, about 78 million Americans. And when boomers begin their heavenly ascent, they're going to be doing it in numbers rarely seen before in this country.
But they're not going to ascend the way their parents did, and that means that competition has finally arrived in an industry that has never before had to deal with it. While this has complicated the lives of many funeral directors and slashed their bottom lines, it has brought opportunities for a new generation of funeral entrepreneurs.
A Livelier Way to Go
Larry Willwerscheid is a fourth-generation funeral director. With his cousin Steve, he owns two funeral homes in St. Paul, and one in West St. Paul. John Adam Willwerscheid, their great-grandfather, started the business in 1886 to serve St. Paul's German population. "Thirty years ago," he says, "funerals used to be all the same. Everyone had a limousine, they had one visitation the night before and one at the funeral home the day before," he says. "Today, people do what they want, rather than the standard thing." And that significantly affects the bottom line.
Death Your Way
Personalization has taken some exotic turns in the memorialization business. A few decades ago, you died, you had a gravestone or a crypt, and that was it. Today, that gravestone can show photos and videos of the deceased, and even have a recording of the deceased's voice you can listen to. You can have your cremated remains mixed with gunpowder and turned into fireworks for a very flashy last show. There are companies that will arrange a burial at sea, and there's at least one that will launch your remains in a rocket, either to orbit the Earth (for $5,300) or land on the moon ($12,500). For $17,000, a suburban Chicago company called LifeGem will compress your remains into a .75-carat diamond or other jewel. Another company mixes the deceased's remains with concrete and plans to use that as building material for Atlantis, a small city it wants to construct under the Pacific Ocean.
—S. K.
"When my dad was in the business, every funeral was a traditional one. Back then a full-service funeral would have cost between $2,000 and $3,000 [in 1980s dollars]. But those funerals were expensive and I don't think people today see the value in a $10,000 funeral [in today's dollars]," Willwerscheid says. One key difference between then and now is that there were few available alternatives to a full funeral. Today, cremation has increasingly become an acceptable, and increasingly popular, lower-cost option.
"People who are looking at cremation are looking for something simpler than a traditional burial," says Kevin Waterston, who, with his brother, owns and operates the Cremation Society of Minnesota. Not least, though, people are looking for something cheaper than a traditional burial, which in Minnesota averages about $6,500 a shot. The Waterstons charge $1,395 for the average cremation, a process that eliminates the need for a burial plot, a vault, a casket, a limousine and the other paraphernalia of the traditional funeral.
Not that there is any universal funeral ritual these days. "You'll always need ritual, but the type of ritual is changing as the baby boomers reshape what a ritual means," says Angela Woosley, a teaching specialist at the University of Minnesota's School of Mortuary Science.
More and more, she says, boomers want to create their own funeral rituals, and funeral homes are scrambling to catch up and stay current. On the way out is the funeral where the only speaker is the member of the clergy running the service. Today it's just as common for friends and family to speak at funerals. Rock and roll and other kinds of pop music are replacing dirges and classical music. Video monitors or television sets play memorial videos as attendees enter. And the traditional post-funeral luncheon run by the ladies of the church is being taken over by funeral homes themselves. Willwerscheid, for example, has converted a chapel in each of its homes to a gathering place where lunch can be served.
"Funerals have moved closer to a celebration of a person's life than of their death," Woosley says. "There's a personalization that's taking place at funerals. Heavy velvet curtains and candles are out, replaced with a brighter décor. I've heard of an ice cream social reception after the service, and having classic cars from the decedent's collection parked in front of the church. One person who owned a towing company had seven of those huge tow trucks parked outside his funeral. In Forest Lake they held a funeral for a person who loved playing bingo, so at the reception they had little bingo cards and card-stampers as a centerpiece on the table."
This kind of personalization can follow through to the presentation of the deceased themselves. "My first arrangement, we buried the person in Mickey Mouse ears because she was a big Mickey Mouse fan," Woosley says, "I've heard of many people being buried in Vikings or other sports team jackets."
New technologies are moving in to fulfill baby boomer desires. For the ecologically minded who want a "green" funeral, there are several options, including last rites without metal caskets, vaults, or even embalming. Bradford Funeral Home in Stillwater is the second mortuary in the nation to offer alkaline hydrolysis as a body disposition method. That process reduces the body to bones and a sterile liquid that can be disposed of in the wastewater stream. Though that might sound rather macabre, consider these statistics from the Green Burial Council: Traditional U.S. burial disposal methods consume 90,000 tons of metal, 1.6 million tons of concrete, and 800,000 gallons of formaldehyde-based embalming fluids, which are dumped into the environment each year.
Green consciousness isn't the only modern influence on how funerals are conducted. Like almost every other category of business, the death business has been buffeted by the changes wrought by digital technology. "Baby boomers are very savvy consumers, and they use the web to shop around for everything," Woosley says. With that has come plummeting prices for almost everything, from the funeral itself to the cost of caskets and flowers.
But the web has changed more than the way we shop for funerals. Facebook has created a "memorialization" page to keep the loved one's Facebook site online. A service called Eternal Voicemail (evidently we can't escape voicemail, even in heaven) keeps the deceased's last voicemail message on line, and anyone can call in and even leave messages. There are grief recovery webinars, automatic shiva reminders for Jewish mourners, and, for about $500, a funeral can be streamed live, online, to the other side of the world.
The Discounter
Verlin Stoll, Crescent Tide Funeral Home, St. Paul
Traditionally, funeral home directors are in the business because it's the family business. This was good, because it allowed funeral homes to maintain longstanding traditions. This was bad, however, because funeral homes maintained high prices attached to those longstanding traditions.
Verlin Stoll saw this as his opening. He decided to become a mortician not because he particularly wanted to help people—though he does—but because he saw it as a beautiful business opportunity: the chance to become the Target of the funeral industry.
Cremation: Growth out of Ashes
The growth of cremation in Minnesota can be traced largely to the entrepreneurial vision of the Waterston brothers. In 1980, when Kevin Waterston and his brother took over their father's funeral home, only 8 percent of Minnesotans chose cremation. But the Waterstons saw a change coming. Long before cremations were common, they began widely advertising their cremation business as a funeral option. It started slowly.
"In 1980, our first year in the cremation business, we were doing maybe 10 or 12 cremations a year," Kevin Waterston says. "We thought we could make it simple for people to prepay for their cremation and so we created the Cremation Society of Minnesota. We advertised heavily on radio, TV, and the newspapers, and we still do."
It worked better and faster than the Waterstons ever imagined. This year more Minnesotans choose cremation than choose burial. And 20 percent of those that choose cremation opt to do it through the Waterstons' Cremation Society.
"I knew even before I went to college that funeral homes were charging more than they had to," Stoll says. After studying the business of funeral homes at the University of Minnesota's School of Mortuary Science, he was convinced he could successfully introduce a low-cost alternative to the local market. Early this year, he opened Crescent Tide, which offers prices so low it's made him the dartboard photo of other local morticians. For a simple cremation, he charges $750—about half of that charged by the Cremation Society. For a full funeral? "We charge $1,650, and most other funeral homes charge more like $4,000 and up," Stoll says.
How does he do it? Not all that differently than any other discount operation. "We don't have the overhead of a big building or a big chapel or off-street parking," Stoll says. "And our philosophy is different. I figured out how much we needed to charge at the small scale at which we wanted to work, and from there I figured out how much we needed to charge to make it work, not how much we could charge."
Stoll says that during his first three months in business, he averaged about 55 "cases" a month, enough to keep him in the black. And word of mouth is only now starting to build. While all that is making him popular with clients who are happy with a pared-down funeral at a greatly pared-down price, it's not raising his popularity with his fellow Twin Cities funeral professionals.
"We're not actually getting blacklisted," he says. "But I'm just sort of an outcast, I guess."
651-315-8214, CrescentTide.com
Brad Royce, Bradley Royce Funerary Urns
Brad Royce has been a fixture on the local art scene for the past few decades. But it wasn't until he started making elaborate flower boxes that he inadvertently became part of the funeral industry.
"I was working on these flower boxes and decided to put feet on them. And after I did that, I decided they were not just boxes, but that they looked like funerary urns," he says. "That was not something I started out to do, but that's how it worked out."
Royce made his first sale to a friend whose father had just died and been cremated. Since then he has been selling the urns at art shows and, especially, online. He hand-carves them and paints them white, which sell for $450, or in colors, which can go for up to $3,500.
Royce considers making the urns an important task; the urns are far more than something that just contains the remains of the deceased. "I want to make a symbolic piece," he says, "for both the living and the deceased, which will memorialize the significance of a person's life and its connections to others."
612-362-9190, bradleyroycefuneraryurns.com
The Carpenter
Mike Zoff, Affordable Coffins and Artery, St. Paul
Mike Zoff's family ran a funeral home, but Zoff chose to pursue other paths, most recently selling real estate. "But about two and a half years ago," he says, "my sister-in-law died and I was asked to make the arrangements. Even though I was familiar with the subject matter, I was astounded at the increasing costs families must endure to bury their loved ones."
So with the real estate market in the doldrums, Zoff decided to change careers and do something about those high costs. "I made it my mission to provide a sturdy, dignified, and reasonably priced coffin," he says, "for the many people who wonder why they should throw thousands of dollars into something that's just going into the ground." Zoff's basic coffin is made of 3/4-inch plywood and sells for $295. His most expensive design goes for $425; a commercially available higher-end coffin can sell for several thousands of dollars and up.
"I may sell them inexpensively," he says, "but they're not made cheaply. At this point, I'm a one-man show: I control all my costs, I run my shop, and all the labor to make the coffins is mine."
So far, with virtually no marketing, Zoff is selling two or three caskets a week. With his low overhead, that's enough to keep him in the black. Eventually he'd like to expand his business to a line of metal caskets that he says will appeal to more conventional clients. He plans to open a few more stores in the next year or two. "Low-cost services like mine are a fast-growing segment of the business."
651-208-6902, affordable coffinsandartery.com
The Visionaries
Sue Kruskopf and Nancy Bush, MyWonderfulLife.com
Sue Kruskopf, a partner in Minneapolis advertising agency Kruskopf Coontz, and her pal Nancy Bush, an ad salesperson, can discourse for hours about funerals and end-of-life rituals. And while that may not make for sparkling cocktail party chatter, that knowledge is vital to their efforts to serve baby boomers looking for a new approach to death.
Kruskopf and Bush run MyWonderfulLife.com, a site that dispenses information about funerals, ranging from the slightly off-the-wall—a list, for example, of "Our 10 Favorite Funeral Favors," includes such funeral gift-bag suggestions as custom DVDs, wristbands, and recipe books—to the sublime, including research on funeral options from around the country. Mostly, though, the site offers a practical way to organize your post-death wishes. There's a place to leave letters to loved ones; a record of all your important information, such as bank accounts and a will; a place to detail who you want to get your meaningful possessions; and information about how you'd like your funeral to be run, including music, favorite literature, and even the option to design your own headstone.
It all started when Bush lost her husband about six years ago. She wanted a beautiful goodbye service for him, and so she and Kruskopf "pulled together an incredible celebration of his life," Bush says. Though they didn't know it then, they were on the leading edge of baby boomer funerals.
"Friends came up to us after the funeral, and told us they thought it was phenomenal, more like a celebration than a funeral," Kruskopf recalls. "And with feedback like that, people telling us 'I want to have a funeral just like that,' we started to think we might be onto something."
So they began researching the subject and discovered that while 70 percent of baby boomers say they don't want a traditional funeral, they had no idea of what might be available as an alternative. That was irresistible bait to the entrepreneurs.
The website has been operating since 2008 and has more than 11,000 members. It's free, and part of the fun for the two women has been to figure out how to monetize the enterprise. "Initially we were going to put advertising on it, until we realized it's a little too personal for advertising," Kruskopf says. "So we're looking at partnerships with a number of businesses, including co-branding opportunities for funeral homes. We're working with the insurance industry because people on the site ask how they can pre-pay."


text:
package com.amazonaws.services.config.model.transform;

import static com.amazonaws.util.StringUtils.UTF8;
import static com.amazonaws.util.StringUtils.COMMA_SEPARATOR;
import java.io.ByteArrayInputStream;
import java.io.ByteArrayOutputStream;
import java.io.OutputStreamWriter;
import java.io.StringWriter;
import java.io.Writer;
import java.util.Collections;
import java.util.HashMap;
import java.util.Map;
import java.util.List;
import java.util.regex.Pattern;

import com.amazonaws.AmazonClientException;
import com.amazonaws.Request;
import com.amazonaws.DefaultRequest;
import com.amazonaws.http.HttpMethodName;
import com.amazonaws.services.config.model.*;
import com.amazonaws.transform.Marshaller;
import com.amazonaws.util.BinaryUtils;
import com.amazonaws.util.StringUtils;
import com.amazonaws.util.StringInputStream;
import com.amazonaws.util.json.*;

/**
 * Put Configuration Recorder Request Marshaller
 */
public class PutConfigurationRecorderRequestMarshaller implements Marshaller<Request<PutConfigurationRecorderRequest>, PutConfigurationRecorderRequest> {

    public Request<PutConfigurationRecorderRequest> marshall(PutConfigurationRecorderRequest putConfigurationRecorderRequest) {
        if (putConfigurationRecorderRequest == null) {
            throw new AmazonClientException("Invalid argument passed to marshall(...)");
        }

        Request<PutConfigurationRecorderRequest> request = new DefaultRequest<PutConfigurationRecorderRequest>(putConfigurationRecorderRequest, "AmazonConfig");
        String target = "StarlingDoveService.PutConfigurationRecorder";
        request.addHeader("X-Amz-Target", target);

        request.setHttpMethod(HttpMethodName.POST);
        request.setResourcePath("");

        try {
          StringWriter stringWriter = new StringWriter();
          JSONWriter jsonWriter = new JSONWriter(stringWriter);

          jsonWriter.object();

            ConfigurationRecorder configurationRecorder = putConfigurationRecorderRequest.getConfigurationRecorder();
            if (configurationRecorder != null) {

                jsonWriter.key("ConfigurationRecorder");
                jsonWriter.object();

                if (configurationRecorder.getName() != null) {
                    jsonWriter.key("name").value(configurationRecorder.getName());
                }
                if (configurationRecorder.getRoleARN() != null) {
                    jsonWriter.key("roleARN").value(configurationRecorder.getRoleARN());
                }
                RecordingGroup recordingGroup = configurationRecorder.getRecordingGroup();
                if (recordingGroup != null) {

                    jsonWriter.key("recordingGroup");
                    jsonWriter.object();

                    if (recordingGroup.isAllSupported() != null) {
                        jsonWriter.key("allSupported").value(recordingGroup.isAllSupported());
                    }

                    com.amazonaws.internal.ListWithAutoConstructFlag<String> resourceTypesList = (com.amazonaws.internal.ListWithAutoConstructFlag<String>)(recordingGroup.getResourceTypes());
                    if (resourceTypesList != null && !(resourceTypesList.isAutoConstruct() && resourceTypesList.isEmpty())) {

                        jsonWriter.key("resourceTypes");
                        jsonWriter.array();

                        for (String resourceTypesListValue : resourceTypesList) {
                            if (resourceTypesListValue != null) {
                                jsonWriter.value(resourceTypesListValue);
                            }
                        }
                        jsonWriter.endArray();
                    }
                    jsonWriter.endObject();
                }
                jsonWriter.endObject();
            }

          jsonWriter.endObject();

          String snippet = stringWriter.toString();
          byte[] content = snippet.getBytes(UTF8);
          request.setContent(new StringInputStream(snippet));
          request.addHeader("Content-Length", Integer.toString(content.length));
          request.addHeader("Content-Type", "application/x-amz-json-1.1");
        } catch(Throwable t) {
          throw new AmazonClientException("Unable to marshall request to JSON: " + t.getMessage(), t);
        }

        return request;
    }
}

redpajama_set_name: RedPajamaGithub


text:
Alicia Taylor Comments on Death of Joey Jordison – It's Heartbreaking
Lauryn Schaffner Published: July 30, 2021
YouTube - KTNV Channel 13 Las Vegas / Ben Pruchnie, Getty Images
Alicia Taylor, founder and director of Cherry Bombs and wife of Slipknot's Corey Taylor, has commented on the recent death of Joey Jordison.
"As a fan, the news of of Joey has been heartbreaking, but I haven't had much time to process it yet. My focus has been supporting my husband, and pouring into our family," she wrote on Twitter.
"Things are tough, but they will get better in time — one day at a time. Rest easy, Joey."
Jordison's family revealed that the drummer died peacefully in his sleep in a statement on July 27. He was 46 years old.
"Joey's death has left us with empty hearts and feelings of indescribable sorrow. To those that knew Joey, understood his quick wit, his gentle personality, giant heart and his love for all things family and music," they wrote. "The family of Joey have asked that friends, fans and media understandably respect our need for privacy and peace at this incredibly difficult time."
The musician was a founding member of Slipknot in 1995, along with Shawn "Clown" Crahan and late bassist Paul Gray. He remained in the band until 2013.
Later that evening, Slipknot and its members, Stone Sour, Knotfest and Roadrunner Records posted a blacked-out image on their social media pages and as their profile pictures to honor the fallen rocker.
Alicia Taylor is a founding member of the rock 'n' roll dance group, the Cherry Bombs, who are set to support Corey Taylor on his upcoming 2021 tour, which is set to kick off Aug. 6 in Las Vegas, Nev. and conclude a few weeks later on Aug. 19 in Denver, Colo.
Rockers We Lost in 2021
R.I.P. to the rockers who died in 2021.
Source: Alicia Taylor Comments on Death of Joey Jordison – It's Heartbreaking
Filed Under: Alicia Taylor, Joey Jordison
Alicia Taylor Talks Cherry Bombs + How Corey Taylor Asked Her Out
Corey Taylor Says Slipknot Were Hoping to 'Mend Fences' With Joey Jordison
How Slipknot Learned to Love Each Other More After Deaths of Joey Jordison + Paul Gray
Murderdolls Members Feuding Over 20th Anniversary Reissue of Debut
Joey Jordison's Family Shares 15-Minute Memorial Video of Photos From the Years
10 Times Rock + Metal Musicians Were an Emergency Fill-In
Wednesday 13 Says Corey Taylor Called Him Right After Joey Jordison Died
Grammys Producer Apologizes for 'In Memoriam' That Omitted Joey Jordison
Joey Jordison Left Out of 2022 Grammy 'In Memoriam' Segment


text:
Q: How to split by comma followed by 8(n) digit numeric value? (Excel VBA) I'm trying to split string similar to
12345678 text, text, text,87654321 text, text, text

by comma followed by 8 digit number, so the result should look like: "12345678 text, text, text" and "87654321 text, text, text".
Each of the separated strings I want to insert in array, so the code I came up with is:
Dim arrCombined() As String
arrCombined() = Split(.Cells(i, j).Value2, ",########")

However this doesn't work as I expected and the result is only one element in the array, which holds the whole string not separated.
Any ideas? :)

A: Try the next function, please:
Function strSplit(x As String) As Variant
  Dim arr(1) As Variant
  arr(0) = Replace(Split(Replace(x, ", ", "|"), ",")(0), "|", ", ")
  arr(1) = Replace(Split(Replace(x, ", ", "|"), ",")(1), "|", ", ")
  strSplit = arr
End Function

It can be called in this way:
Sub teststrSplit()
  Dim x As String, arr As Variant
  x = "12345678 text, text, text,87654321 text, text, text"
  arr = strSplit(x)
  Debug.Print "String 1: " & arr(0)
  Debug.Print "String 2: " & arr(1)
End Sub

Edited:
The variant able to return all occurrences:
Function strSplitX(x As String) As Variant
  Dim arr As Variant, El As Variant
  arr = Split(Replace(x, ", ", "|"), ",")
  For Each El In arr
    El = Replace(El, "|", ", ")
  Next
  strSplitX = arr
End Function

It can be tested/called in this way:
Sub teststrSplitX()
  Dim x As String, arr As Variant, i As Long
  x = "12345678 text, text, text,87654321 text, text, text, text,89654323 text, text, text"
  arr = strSplitX(x)
  For i = 0 To UBound(arr)
    Debug.Print "String " & i + 1 & ": " & arr(i)
  Next
End Sub

A: Split does not accept placeholders or patterns.  One possibility is to Split on the comma, and then join the other portions back on, creating a new entry when the text starts with 8 digits.  Roughly, something along these lines:
Function SplitCommaEightDigits(Value as String) AS Variant
    Dim arrWorking AS Variant, arrOutput() AS Variant
    Dim lCurrent AS Long, lCount AS Long

    Redim arrOutput(0 to 0)

    arrWorking = Split(Value, ",")
    lCount = -1

    For lCurrent = lBound(arrWorking) to uBound(arrWorking)
        If IsNumeric(Left(arrWorking(lCurrent),8)) Then
            'Create new record
            lCount = lCount+1
            Redim Preserve arrOutput(0 to lCount)
            arrOutput(lCount) = arrWorking(lCurrent)
        Else
            'Add to current record
            arrOutput(lCount) = arrOutput(lCount) & _
                IIF(Len(arrOutput(lCount))>0,",","") & arrWorking(lCurrent)
        End If
    Next lCurrent

    SplitCommaEightDigits = arrOutput
End Function

A: Maybe try something like:
Sub Test()

Dim str As String: str = "12345678 text, text, text,87654321 text, text, text"
Dim arrCombined() As String

With CreateObject("vbscript.regexp")
    .Pattern = ",(?=\d{8}\D)"
    .Global = True
    arrCombined = Split(.Replace(str, "|"), "|")
End With

End Sub

A: Just for fun:
Sub TestSplit()
Dim s$: s = "12345678 text, text, text,87654321 text, text, text"
Dim arrCombined() As String
'1) call sub procedure (passing array reference and string)
    SplitComma8D arrCombined, s
'2) check result in VB Editor's Immediate window
    Debug.Print Join(arrCombined, "|")  ' 12345678 text, text, text|87654321 text, text, text
End Sub

Sub procedure called by above example call
Sub SplitComma8D(arr, s As String)
'a) classical split
    arr = Split(s, ",")
'b) check for ",##########" condition via Like
    Dim i As Long
    For i = 1 To UBound(arr)
        If arr(i) Like String(8, "#") & "*" Then
            arr(i) = "#" & arr(i)
        End If
Next
'c) return result split
    'arr = Split(Join(arr, ","), ",#", 2)    ' split in two pieces
    arr = Split(Join(arr, ","), ",#")        ' split in two or more pieces
End Sub

redpajama_set_name: RedPajamaStackExchange


By Aubrianne Laurent. Kitchen. Published at Monday, May 14th, 2018 - 12:30:38 PM.
By Alisanne Cousin. Kitchen. Published at Friday, May 11th, 2018 - 09:26:28 AM.
By Robinetta Jean. Kitchen. Published at Thursday, May 10th, 2018 - 09:18:40 AM.
By Maurina Collet. Kitchen. Published at Wednesday, May 09th, 2018 - 09:17:08 AM.
By Lamar Fabre. Kitchen. Published at Sunday, May 06th, 2018 - 08:51:50 AM.
By Evony Moulin. Kitchen. Published at Saturday, May 05th, 2018 - 08:37:42 AM.
By Claudelle Roche. Kitchen. Published at Thursday, May 03rd, 2018 - 02:56:46 AM.
By Aubrianne Laurent. Kitchen. Published at Tuesday, May 01st, 2018 - 02:56:11 AM.
By Maurina Collet. Kitchen. Published at Monday, April 30th, 2018 - 02:55:00 AM.
By Alisanne Cousin. Kitchen. Published at Tuesday, April 17th, 2018 - 02:52:33 AM.


text:
This "Teen Wolf" Star Is About To Drop A…Pop Punk Album?!
28 June 2016, 15:07 | Updated: 8 May 2017, 17:09
By James Wilson-Taylor
@mrjaytee
He is working on a pop punk album with a HUGE star of the scene...
Teen Wolf star Tyler Posey has taken on a new career direction - he's about to become a pop punk star!
Socialite Life
Billboard reports that the actor has been writing music with All Time Low's Jack Barakat having previously jumped on stage with the band at their 2015 Comic Con performance.
It's so early in the works, but Jack from All Time Low, he and I have become really good friends over the past year, and just recently we talked about producing something with each other and writing music with each other. So we're about to do something really big and, hopefully, do a collab with a bunch of other punk guys. It's all punk. My whole life is punk. That's all I want to do is be performing punk onstage, so it's going to happen. Within the next year, I guarantee you.
Tyler Posey, Billboard
OMG! The PopBuzz Podcast Has Arrived And It's Savage AF! Listen Now...
Tyler has already become known for posting original songs and covers onto his YouTube channel, often delivering new takes on classics by pop punk acts like Blink 182, Neck Deep and Motion City Soundtrack.
So what can we expect from Tyler's musical debut? Will it be an album full of tracks about wanting to get out of Beacon Hills? A love song to Stiles? A 1980s style powerpop track in tribute to Michael J Fox?
Let us know your own ideas below.
CHIEDILOALMARE.TUMBLR.COM
12 Simple Reasons Why "Teen Wolf" Will Leave You Howling
McDonald's Have Gone Pop Punk, Are You Lovin' It?


Mercy Secondary school maintains excellent record of third level progression. In most recent results tables we exceeded all girls secondary schools in the Dublin 8, 10, 12 and Rathmines areas in third level progression.* Our past pupils continue to successfully gain places in Trinity College, UCD, DCU, Maynooth and many D.I.T.'s. We are very proud of our past pupils and their achievements.


Don't underestimate the power of how a clear values, goal and strategy can attract and stimulate the fresh thinking of a Millennial to move your organisation forward.
It's a fact that by 2020 over 50% of your workforce will be made up of Millennials, those born between the mid-eighties and approximately the year 2000. Some say, it's going to be more challenging to retain them than any other generation that's come before.
One thing is for sure, as any quick google search will reveal, there is a lot of opinion on the internet as to what makes a millennial tick. It's hard to know what's right and what's wrong.
So I'd like to bust some of those myths right now.
To do that, I've examined what two successful organisations are already doing to get the most out of their modern workforce.
I am also going share with you three easy steps to ensure you are getting the best out of your millennials and the rest of your workforce too.
So do Millennials have it easy? Are they lazy? Do they believe that they are entitled?
This is an easy myth to bust. You only have to pop into your nearest Apple Store to see a room full of buzzing Millennial employees multitasking with technology at a level that most of us would struggle with.
They seem engaged too. I know many Apple employees are proud to work there and it's not because they have access to some of the worlds best gadgets. It's because their organisation invests in them.
Apple runs internal stretch programmes which allow employees to apply for lateral internal roles for six to twelve months. This gives them exposure of parts of the business that take them out of their comfort zone. It's incredibly engaging for the employee and costs very little. As a result, employees get a new perspective on an existing role.
The tech savvy employees at Apple aren't lazy (no more than any other employee) because they've been given access to an environment that includes the right tools and technology. And they are engaged because Apple works hard to keep them engaged with an innovative development programmes in which Millennials can find a part of the business where they can stretch and thrive.
Professional Services firm, Deloitte, is another global organisation that invests time, effort and energy into developing and leading their Millennial workforce.
It starts at the recruitment stage. They ensure that the talent they recruit have values that align with the values of the organisation. This is smart because Deloitte needs it's workforce to be high performing during periods of increased pace and pressure.
For that to work, you need employees who fit. Not just in terms of knowledge, skills and experience but also alignment of values and purpose.
What has this got to do with Millennials specifically? Well at interview stage Millennials are more likely to ask questions about values and vision, than pension and pay. This means that they want to work for an organisation who's purpose matches their view of the world. Align a Millennials purpose with your company purpose and watch that Millennial go above and beyond for you.
Deloitte has a crystal clear and compelling organisational vision and their managers and leaders are able to confidently cascade the firms message in everyday language throughout their teams. This in itself is incredibly motivating because everyone at Deloitte knows exactly what they are working toward.
Clearly communicating company vision and strategy has a profound impact on the Millennials who work there. Given clear direction, Millennials are more likely to give discretionary effort. They work harder because they want to, not because they're told to. They go the extra mile because they feel motivated to achieve company goals. Best of all, they find innovative ways to get there.
If all that isn't inspiring enough, as promised, here are three simple techniques that you can implement straight away with your teams. These strategies will not only help you engage your Millennial workforce, but develop them too.
Firstly, teach Millennials to arrive early for meetings. This is an quick, easy way for them to make themselves known and create a positive impression, especially with different generations. Encourage your Millennials to keep their phones in their pockets and use the opportunity to speak to whoever else has arrived early, including the leader of the meeting. Building that kind of respect and reputation will be invaluable to them for future opportunities.
Secondly create a WOW. A way of working. In other words, a team charter. A document that outlines how your team work best together. The WOW is designed to hold the team accountable. It's particularly useful if you are integrating mixed generations in the team as the creation of it gives everyone a voice. Team charters become even more useful when the pressure is on and the going gets tough because it's a quick and easy way to restore best working practice when someone goes off track. A WOW can and should evolve so revisit it often.
Finally, ensure that everyone in your company can explain the company vision & strategy simply and clearly in their own words. How can your managers steer their teams in the right direction if they themselves can't articulate where they are going, how they are contributing to company goals and when they've reached them.
Isn't it surprising how simple some of these ideas are but how only a few organisations are good at implementing them?
One final thought. Generation Z are just leaving university and applying for jobs. The better you get at leading and developing Millennials, the more ready you'll be for the new generation of young talent bursting into the workplace.
Jamie Summers is a Director at The Skills Farm - Winner of the Apple Spirit of Business Award 2013 for Training Design and Delivery.