A Consumer Reports investigation has found what it calls “concerning” levels of lead in roughly two dozen popular protein powder brands — but says that’s not necessarily cause for tossing them.

The nonprofit organization tested multiple samples of 23 protein powders and ready-to-drink shakes from a range of stores and online retailers over a three-month period beginning last November.

The results, published on Tuesday, show that more than two-thirds of the products contain more lead in a single serving than Consumer Reports’ experts say is safe to consume in an entire day.

“Some of the products had more than 10 times the level that our experts say is safe,” Consumer Reports reporter Paris Martineau told NPR on Wednesday.

Consumer Reports says lead levels were especially high across plant-based protein powders — on average, nine times higher than those made with dairy proteins and twice as great as those of beef-based powders.

“When it came to the protein powders and shakes made with whey or dairy-based proteins, those generally had the lowest amounts of lead,” Martineau said. “But still, half the products we tested had high enough levels of contamination that our experts advise against taking them daily.”

Department of Health and Human Services spokesperson Emily Hilliard told NPR over email that the Food and Drug Administration is reviewing Consumer Reports’ findings — and other data from its various heavy-metal sampling programs — “to better inform where to focus our testing efforts and enforcement activities.”

The Council for Responsible Nutrition, a trade group representing the dietary supplement industry, released a statement on Wednesday urging caution in interpreting the study’s results. It says that modern testing methods are sensitive enough to identify trace amounts of naturally occurring heavy metals, and that alone does not equate to a health hazard.

“A finding that a product exceeds Consumer Reports’ self-imposed threshold is not the same as exceeding a government safety limit, nor is it evidence of any safety risk to consumers,” the trade group added.

Consumer Report’s study adds to a growing body of research into heavy metals in a variety of everyday products, from cinnamon to tampons. And it’s not the first to examine protein powders: The nonprofit Clean Label Project tested 160 products from 70 brands earlier this year and found that 47% of them exceeded California Proposition 65 safety thresholds for toxic metals.

The findings come at a time when many Americans are making part of their regular routines amidst the country’s protein craze.

There is no known safe level of exposure to lead, which is present in many of the environments in which food is grown, raised and processed. But experts say the greatest risk of adverse health effects — like reproductive problems, kidney damage and cognitive impairment — comes from repeated exposure at high doses.

While Consumer Reports advises against downing a protein shake every day, it says the bulk of the products it tested are fine to have occasionally. Even the ones with the highest lead levels are “far below the concentration needed to cause immediate harm,” Martineau says.

“The real risk with lead is even if you are exposed to kind of low levels consistently over time, that lead could kind of build up in the body and eventually cause problems farther down the line,” Martineau adds. “So I’d say the advice is more, scrutinize your protein shakes and take a look at what you’re using to make an informed decision, rather than immediately freak out.”

What constitutes a concerning level?

Consumer Reports sorts the 23 tested powders into categories based on its “level of concern” for lead, which it defines as 0.5 micrograms per day. That’s based on the California Proposition 65 maximum allowable dose level for lead.

Accordingly, the organization recommends seven products as “better choices for daily consumption” and another 12 as “okay to eat occasionally.” It advises limiting consumption of two of the powders to once a week, and avoiding another two altogether.

Those are Naked Nutrition’s Mass Gainer powder, which contains 7.7 micrograms of lead per serving, and Huel’s Black Edition powder, which contains 6.3 micrograms of lead.

James Clark, the chief marketing officer at Naked Nutrition, told NPR over email that theirs is the only vegan weight-gainer included in Consumer Reports’ study, so its serving size is larger than that of the other protein powders. Clark said that when considered on a per-gram basis, it is “consistent with other plant-based protein products.”

Huel, a British company that makes plant-based meal replacement products, published a lengthy FAQ rebutting Consumer Reports’ investigation. The FAQ explains where trace minerals like lead come from, how it tests its products and how those results meet international standards.

It criticizes Consumer Reports for basing its comparison on Prop 65, which it says sets an “exceptionally conservative threshold,” and asserts that “scientific evidence and real-world data show that Huel’s trace mineral levels are safe for daily consumption.”

The Council for Responsible Nutrition, the dietary supplement trade group, similarly questioned the usefulness — and potential harmfulness — of Consumer Reports’ “level of concern” metric.

“Without harmonization to established federal benchmarks, or even actual safety risk, such proprietary thresholds can overstate risk and cause unnecessary alarm,” it said in its statement.

However, as Consumer Reports explains in its report, there are no federal limits on the amount of heavy metals in supplements.

How are protein powders regulated?

In guidance issued earlier this year, the Food and Drug Administration (FDA) set “interim reference levels” of 2.2 micrograms of lead per day for children and 8.8 micrograms per day for women of childbearing age. But those are target levels for industry groups, not requirements.

The FDA regulates dietary supplements under a set of regulations that are separate from other food and drug products: They are not tested, nor are their ingredients verified, before they are sold, though the FDA can take action against “adulterated or misbranded” supplements once they are on the market.

“While there is not an action level for lead in protein powders, FDA uses the interim reference levels (IRLs) of 2.2 [micrograms]/day for children and 8.8 [micrograms]/day for women of childbearing age, respectively, to determine if the level of lead in a particular food or dietary supplement is a potential health concern and, if appropriate, takes necessary action,” Hilliard told NPR.

It’s up to individual manufacturers to test for contaminants, which the Council for Responsible Nutrition says its members do.

“When products are manufactured and tested in accordance with FDA requirements, levels of naturally occurring elements are expected to remain well within safe ranges,” it said.

Consumer Reports is calling on the FDA to establish enforceable lead limits in food and supplements to better protect consumers.

“The FDA can take action if it finds unsafe lead levels, but the lack of enforceable standards means it doesn’t happen nearly enough,” Brian Ronholm, Consumer Reports’ director of food policy, said in the report. “The FDA’s lack of funding and staff makes the problem worse.”

So what should consumers do?

Consumers Report recommends avoiding all powders or shakes with Prop 65 warnings, which are easy to spot with their all-caps “warning” labels and bright yellow triangles.

It encourages shoppers to use its recommendations when deciding between protein powders, and to consider dairy-based options over plant-based ones when possible.

Consumer Reports and other nutrition experts say there’s no need to rely on protein powders to meet your goals. The macronutrient can be found in plenty of whole foods, like Greek yogurt, nuts, legumes and meat.

While snack companies and social media seem to be promoting high-protein everything these days, exact protein goals depend on your age, gender and activity level. That looks different for everyone, but the U.S. Department of Agriculture’s daily nutrient recommendation calculator is a good place to start.

Yes, Espresso Martinis are still among the most popular cocktails in the country, and the trend shows no signs of slowing down. But another caffeinated drink is vying for its moment in the cocktail spotlight. Over the last decade, vibrant green drinks made with matcha have popped up in seemingly every coffee shop. And recently, they are taking over cocktail menus.

Matcha, a powdered specialty green tea, is known for its umami-rich, slightly bitter flavor and hints of subtle sweetness. While ceremonial-grade tea is used for special rituals in Japan, and other versions of the tea are whisked up for lattes, the vast flavor profile also makes it an incredibly versatile cocktail ingredient.

Whether drinks lean into the tea’s sweetness or trend in a more savory direction, bartenders across the country are incorporating it into Martini riffs, Japanese-inspired takes on classic cocktails, and tall, refreshing summer drinks.

Related: The 25 Drink Trends That Defined the 2000s, From Speakeasies to Espresso Martinis

Matcha’s moment

For Japanese cocktail bars like Martiny’s in New York City, matcha has always been part of the equation. The first menu at the bar, which opened in 2022, featured owner and Tokyo native Takuma Watanabe’s signature take on an Old Fashioned called the Tea Ceremony.

The drink is made up of powdered matcha whisked together with coconut water, plus Japanese whisky and cacao for a drink that leans into matcha’s earthy and bitter flavors. Inspired by the sacred ritual of making matcha, the drink also has some sweetness that channels the flavor of wagashi, a small piece of candy that’s typically served alongside matcha in Japan.

Midnight Blue and L’Americana, Watanabe’s other NYC bars, also have matcha-infused cocktails on the menu. But it isn’t just Japanese bars that are harnessing this versatile ingredient.

Washington, D.C.’s Service Bar offers two matcha-infused cocktails: a bright and refreshing highball with cachaça, vodka, and matcha called the Green Machine, and a nonalcoholic matcha yuzu slushie. Bar Leather Apron in Honolulu levels up the modern classic Penicillin with matcha for more depth of flavor. And several bars, including Komodo in Las Vegas, are opting to add a matcha Martini to their menus.

Large spirits brands and companies that make ready-to-drink products are also getting in on the trend. On the Rocks offers a Yuzu Matcha Martini with Japanese Haku vodka, available in bottles for easy at-home drinking. Social Hour Cocktails includes a canned Cucumber Matcha Mojito in its cocktail lineup.

Matcha’s popularity may come from its reputation as a more subtle and sustainable energy boost compared to coffee. Some also chalk the drink’s ubiquity up to its vibrant green color that’s undeniably photogenic. Whether on Instagram or at the bar, it’s hard to overlook what some bartenders have called the “sizzling fajita effect” — a head-turning item that prompts more orders.

A trend against all odds

At the same time that matcha is showing up on more cocktail menus, high demand is prompting a global shortage, making it more difficult and expensive to procure. The global matcha industry is expected to be valued at about $7.4 billion by 2030, nearly double the valuation in 2023.

Even before matcha surged in popularity around the world, the highly sought-after beverage was in short supply.

Tencha leaves that are ground into matcha powder make up only about 6% of the tea harvested in Japan, so it’s inherently a scarce ingredient with a high price point. As the tea gets more popular in countries beyond Japan, popular brands like Ippudo, Kettl, and Marukyu Koyamaen have been selling out regularly and posting on their websites about the constrained supply.

Bartenders say they’ve noticed a slight price increase over the years. But the amount of matcha needed to craft syrups or infuse spirits is relatively limited, so they don’t anticipate the scarcity will affect the availability of cocktails that feature matcha any time soon.

“I try to avoid taking price into account until I absolutely have to, because we never want to compromise on quality for cost reasons,” says Dan Smith, general manager at Queen Mary, a Chicago bar with a Mojito-like cocktail on the menu called the Matcho Man. “Our matcha usage is quite small,” says Smith. “Even though the Matcho Man is above average for us when it comes to the cost of ingredients, it all evens out.”

Leaning into matcha’s versatility

Known for its combination of herbaceous, earthy notes and slight sweetness, matcha is a multifaceted ingredient to use behind the bar. McLain Hedges, co-owner and beverage director at Yacht Club in Denver, notes that matcha has a great tannin structure that helps it hold up against a variety of other drink components.

If you lean into the matcha flavor, drinks can take inspiration from how it’s traditionally served in Japan. Or it can be used as a subtle part of a balanced cocktail, like Hedges did for the Nothing in Between cocktail at Yacht Club. The drink starts with a crisp, mineral-forward Chablis and adds matcha syrup, sotol, and shochu for a refreshing yet complex highball. However bartenders decide to employ this layered ingredient, matcha is a chameleon that plays off whatever it is paired with.

“There are a number of ways to let matcha be the star of the show and shine in all of its glory,” says Hedges. “But there’s also a way to use it as part of the building blocks of a drink.”

Four Matcha Cocktails to Try

Here are four matcha cocktail recipes from top bars around the country, if you’d like to try your hand mixing this trend up at home.

• Matcha Martini. Espresso Martini lovers, this one’s for you. A simple three-ingredient combination of gin, lime, and matcha syrup, it’s light and refreshing while channeling your favorite bar and coffee shop into one cocktail glass.

• Matcho Man. Along the lines of a matcha Mojito, the Matcho Man combines rum, a mint-matcha syrup, and lime juice, topped with makgeolli, a sparkling rice wine increasingly available at major retailers.

• Shiso Fancy. If you’re a fan of a Lemon Drop or classic Gin Sour, this is the drink for you. Vodka and gin are mixed with fresh lemon juice and yuzu liqueur, with a matcha-powder garnish. Egg white is used to create texture, in the style of a classic sour, but can be omitted if desired.

• Nothing in Between. If you’re looking to level up your matcha cocktail game, this highball combines everything under the sun while remaining eminently refreshing. Chardonnay, shochu, sotol, yuzu, Suze, St-Germain, verjus, and matcha all find a home in this drink, garnished, appropriate, with a Pocky stick.

Read the original article on Food & Wine

Partnering with Drug Store News, CRN will participate in the media company’s new, professional networking website, Pharmacist Society.

An on-line community, the Pharmacist Society aims to provide a forum for pharmacists, healthcare professionals and those in pharmaceutical and dietary supplement companies to share information and network with colleagues.

Timely information

Judy Blatman, CRN’s senior vice president, communications, told NutraIngredientsUSA.com: “CRN is pleased to represent the dietary supplement industry in Pharmacist Society because we feel it is important that the pharmacist community have access to useful and timely information and resources about dietary supplements and the dietary supplement industry.”

Steve Mister, CRN president and CEO, added: “In an era of social networking, this on-line community provides CRN with the versatility needed to effectively reach pharmacists with useful and timely information on supplement regulation as well as the beneficial role dietary supplements play in wellness.”

Pharmacists are an important influencer group for the dietary supplement industry, said Blatman. “We know from our ‘Life…supplemented’ survey on pharmacists that they both personally take and recommend supplement products to their customers. Participating in Pharmacist Society provides our industry with several opportunities.

“First, it allows us to help ensure that pharmacists have an easy-to-access resource for information on dietary supplements.

“Second it gives CRN the opportunity to dialogue with this group of influencers about a number of topics, including supplement regulation, the benefits and safety of supplements and supplement/drug interaction and nutrient depletion.”

Taking part also further positions CRN has an active leader, communicating science to an important group of stakeholders, said Blatman. “There is already a considerable presence and interest from the pharmaceutical and over-the-counter industries, and we hope that manufacturers, suppliers, and retailers in the supplement industry will consider joining and becoming part of the conversation.”

Strong community

The site went live last November. Joining at a relatively early stage will allow CRN to build a strong community within the site and establishing a voice as the site grows, said Blatman.

Wayne Bennett, publisher, Drug Store News Group (www.drugstorenews.com) said: “This new project gives CRN—and dietary supplement industry companies—the opportunity to disseminate information to a healthcare professional community that is eager to learn more about supplements. CRN will be able to reach out to thousands of pharmacists around the country within a closed loop environment.”

The network includes retail pharmacists at large national drug store chains, pharmacy faculty and students at pharmacy schools and universities.