Increased intake of dietary fibre, from both cereal and fruit sources, could boost lung health, and may reduce the risk of chronic obstructive pulmonary disease (COPD), suggests a new study.
"This study provides the first known evidence that dietary fibre is independently associated with better lung function and reduced prevalence of COPD," wrote lead author Haidong Kan from National Institutes of Health. COPD mainly affects smokers, and is the number five cause of death worldwide. It is characterised by chronic inflammation in the small airways of the lung and leads to excessive mucus production, excessive fibrous connective tissue development (fibrosis), and degradation of proteins (proteolysis). There is no cure. Yet a reported 10 per cent of people who die from COPD are said to have never smoked in their lives, a statistic that suggests that other factors beyond smoking may play a role in the development of the disease.
Writing in the American Journal of Epidemiology, Han and co-workers from the University of North Carolina at Chapel Hill, report results from the Atherosclerosis Risk in Communities study (1987-1989). The study involved 11,897 American men and women. Lung function was measured by the volume of air that could be forcibly blown out in one second, the so-called forced expiratory volume (FEV1). The researchers reported that people with the highest average fibre intake had a FEV1 that was 60.2 ml higher than subjects with the lowest average fibre intake. Moreover, the forced vital capacity (FVC) was 55.2 ml higher in people with the highest average fibre intake, compared to people with the lowest average fibre intake.
In terms of COPD risk, Han and co-workers report a 15 per cent lower risk for people with the highest versus lowest intakes of total fibre. In addition, the highest intake of cereal fibre was associated with a 17 per cent lower risk, while fruit fibre was associated with a 28 per cent lower risk. Being the first study to report such findings, more studies are clearly necessary to further support the association. Moreover, mechanistic studies are needed to explain how fibre may exert a beneficial effect. Insoluble fibre contains cellulose, hemicellulose and lignin and cannot be dissolved in water, unlike soluble fibre. It is found in wheat or cereal bran and in most vegetables and fruits. Consumption of insoluble fibre has previously been associated with a reduced risk of obesity and diabetes, but the biological mechanism underlying the benefits has only been assumed.
Source: American Journal of Epidemiology
Published on-line ahead of print, doi:10.1093/aje/kwm343
"Dietary Fiber, Lung Function, and Chronic Obstructive Pulmonary Disease in the Atherosclerosis Risk in Communities Study"
Authors: H. Kan, J. Stevens, G. Heiss, K.M. Rose, S.J. London
Sunday, December 23, 2007
Thursday, December 20, 2007
New Years resolutions and consumers
As many consumers plan for a last blast of excess before kicking in the New Year with healthy living resolutions, functional food and dietary supplement manufacturers could leverage these goals with targeted marketing.
The Nielsen Company surveyed consumers and forecast they are to purchase more than $46mn worth of nutritional diet aids alone. The health industry is positioned to profit more than most industries this time of year as consumers look to clean up their lives and make them more value-added. "As New Year's Eve marks the end of the holiday party season, shoppers take their resolutions straight to the stores," said Todd Hale, senior vice president of consumer & shopping insights with Nielsen Consumer Panel Services.
"After weeks of enjoying lavish buffets and the vices that accompany them, consumers are looking for help to quit smoking and to lose those extra holiday pounds, propelling sales of those products straight to the top. " The analyst estimates that in January of 2007, nutritional diet aids generated 9.9 percent of their annual dollar sales, and this year sales for these products are predicted to jump more than 91 percent compared to the previous four week period. The market analyst found that consumers show strong commitment in the New Year to their health goals, but that this dedication wanes by the end of January.
After peaking at nearly $47mn worth in sales in January 2007, sales of nutritional diet aids dropped more than 14 percent to $40mn in February. Nielsen found Seattle residents are most likely to seek out nutritional diet aids for their weight loss programs. According to the analyst, this population bought 69 percent more than would be expected for a market of its size. Runners up for this position were Portland, Oregon and Cincinnati.So while supermarkets, drug stores and mass merchandisers attract holiday shoppers in December, Nielsen says they are equally busy in January, though they see a demand for entirely different products.
"The difference is that consumers are no longer searching for holiday gifts and ingredients for holiday fests, but rather, they're buying record amounts of products promising relief from those same overindulgences," said Hale. "Manufacturers of anti-smoking products and nutritional diet aids should brace themselves for a banner month."
By Clarisse Douaud, 18 Dec 2007, Nutra Ingredients USA
The Nielsen Company surveyed consumers and forecast they are to purchase more than $46mn worth of nutritional diet aids alone. The health industry is positioned to profit more than most industries this time of year as consumers look to clean up their lives and make them more value-added. "As New Year's Eve marks the end of the holiday party season, shoppers take their resolutions straight to the stores," said Todd Hale, senior vice president of consumer & shopping insights with Nielsen Consumer Panel Services.
"After weeks of enjoying lavish buffets and the vices that accompany them, consumers are looking for help to quit smoking and to lose those extra holiday pounds, propelling sales of those products straight to the top. " The analyst estimates that in January of 2007, nutritional diet aids generated 9.9 percent of their annual dollar sales, and this year sales for these products are predicted to jump more than 91 percent compared to the previous four week period. The market analyst found that consumers show strong commitment in the New Year to their health goals, but that this dedication wanes by the end of January.
After peaking at nearly $47mn worth in sales in January 2007, sales of nutritional diet aids dropped more than 14 percent to $40mn in February. Nielsen found Seattle residents are most likely to seek out nutritional diet aids for their weight loss programs. According to the analyst, this population bought 69 percent more than would be expected for a market of its size. Runners up for this position were Portland, Oregon and Cincinnati.So while supermarkets, drug stores and mass merchandisers attract holiday shoppers in December, Nielsen says they are equally busy in January, though they see a demand for entirely different products.
"The difference is that consumers are no longer searching for holiday gifts and ingredients for holiday fests, but rather, they're buying record amounts of products promising relief from those same overindulgences," said Hale. "Manufacturers of anti-smoking products and nutritional diet aids should brace themselves for a banner month."
By Clarisse Douaud, 18 Dec 2007, Nutra Ingredients USA
Survey reveals consumers still don't know nutrients well
There is still a long way to go in educating consumers on which nutrients support which systems in the body indicates a new survey from the National Women's Health Resource Center (NWHRC).
The survey found that while the majority of respondents believe they are knowledgeable about multivitamins, many do not know which vitamins and minerals are essential for specific functions in the body. For instance, when asked to choose which vitamins, from a list of examples, can help maintain healthy eyesight, only 27 percent of participants correctly identified vitamin A. For supplement formulators, this may mean their message is not being heard strongly enough by consumers. This could point supplement marketers towards wrapping their products in condition-specific formulas - thereby making it easier for consumers to address specific needs with the right nutrients. The trend to create condition-specific formulas is already well underway, with many companies targeting key health areas such as joint, cognitive or cardiovascular health.
Conducted by market research company Ipsos and funded by Wyeth Consumer Healthcare, the survey was based on 1,009 online interviews with adults 25 to 65 years of age from across the US between October 30 and November 5. The survey found that 86 percent of women say they take an active role in maintaining their health, compared to only 77 percent of the male respondents. However, men taking multivitamins proved more likely to take them consistently than women - 92 percent of men taking a multivitamin did so five to seven days per week, compared to 84 percent of women. According to NWHRC, the concern with women having an inadequate knowledge of nutrients is that they are in turn the ones most likely to take an active role in maintaining their families' health.
When the participants were asked which vitamin is essential for calcium absorption in the body, more than a third indicated they were not sure, or did not know it is in fact vitamin D. Furthermore, when asked to identify non-essential vitamins and minerals, only 44 percent correctly recognized that the poison arsenic is not an essential nutrient. Despite revealing that 49 percent of respondents are somewhat concerned about LDL cholesterol, the survey found that less than a quarter actually understand that some multivitamins can help lower this so-called "bad" cholesterol. The survey participants appeared to be unfamiliar with the benefits of phytosterols for heart health - only 20 percent understand that these ingredients can help lower LDL cholesterol. Other surveys have revealed similar knowledge gaps vis-à-vis dietary supplement ingredients in the past.
By Clarisse Douaud, 14 Dec 2007, Nutra Ingredients USA
The survey found that while the majority of respondents believe they are knowledgeable about multivitamins, many do not know which vitamins and minerals are essential for specific functions in the body. For instance, when asked to choose which vitamins, from a list of examples, can help maintain healthy eyesight, only 27 percent of participants correctly identified vitamin A. For supplement formulators, this may mean their message is not being heard strongly enough by consumers. This could point supplement marketers towards wrapping their products in condition-specific formulas - thereby making it easier for consumers to address specific needs with the right nutrients. The trend to create condition-specific formulas is already well underway, with many companies targeting key health areas such as joint, cognitive or cardiovascular health.
Conducted by market research company Ipsos and funded by Wyeth Consumer Healthcare, the survey was based on 1,009 online interviews with adults 25 to 65 years of age from across the US between October 30 and November 5. The survey found that 86 percent of women say they take an active role in maintaining their health, compared to only 77 percent of the male respondents. However, men taking multivitamins proved more likely to take them consistently than women - 92 percent of men taking a multivitamin did so five to seven days per week, compared to 84 percent of women. According to NWHRC, the concern with women having an inadequate knowledge of nutrients is that they are in turn the ones most likely to take an active role in maintaining their families' health.
When the participants were asked which vitamin is essential for calcium absorption in the body, more than a third indicated they were not sure, or did not know it is in fact vitamin D. Furthermore, when asked to identify non-essential vitamins and minerals, only 44 percent correctly recognized that the poison arsenic is not an essential nutrient. Despite revealing that 49 percent of respondents are somewhat concerned about LDL cholesterol, the survey found that less than a quarter actually understand that some multivitamins can help lower this so-called "bad" cholesterol. The survey participants appeared to be unfamiliar with the benefits of phytosterols for heart health - only 20 percent understand that these ingredients can help lower LDL cholesterol. Other surveys have revealed similar knowledge gaps vis-à-vis dietary supplement ingredients in the past.
By Clarisse Douaud, 14 Dec 2007, Nutra Ingredients USA
Wednesday, December 19, 2007
Meta-analysis supports fibre for uterus cancer protection
For every five grams of dietary fibre per 1000 calories, women may reduce their risk of endometrial cancer by over 20 per cent, suggests a new meta-analysis.
Bringing together the results of one case-cohort study and nine case-control studies, researchers led by Elisa Bandera from The Cancer Institute of New Jersey, Robert Wood Johnson Medical School, report a strong protective effect from higher fibre consumption. Endometrial cancer is the fifth most common cancer among women worldwide - around 7,000 American women die from the disease annually - but incidence of the cancer varies more than 10-fold worldwide.
Previously, studies have reported that excessive and prolonged exposure of the endometrium (lining of the uterus) to oestrogens without progesterone can increase the risk of cancer. Moreover, it has been reported that dietary fibre may regulate oestrogen levels in the body.
Writing in the American Journal of Clinical Nutrition, Bandera and co-workers state that, on the basis of seven case-control studies, every five grams of fibre per 100 calories in the diet was associated with an 18 per cent reduction in endometrial cancer risk. Taking eight case-control studies, the researchers report that the highest dietary fibre intake was associated with a 29 per cent reduction in risk, compared to women with the lowest average intake.
"Although the current evidence, based on data from case-control studies, supports an inverse association between dietary fibre and endometrial cancer, additional population-based studies, particularly cohort studies, are needed before definitive conclusions can be drawn," they concluded.
Whole grains, a rich source of phytochemicals, bran, fibre, minerals and vitamins, have been gaining increasing attention from researchers, with studies reporting reduced risks of metabolic syndrome, diabetes, and colorectal cancer. Previously, intake of soy foods has been linked to a reduced risk of endometrial cancer. Indeed, a study published in the British Medical Journal (2004, Vol. 328, p1285), reported that women with the highest isoflavone consumption had a 23 per cent lower risk than the lowest intake group.
Source: American Journal of Clinical Nutrition
December 2007, Volume 86, Number 6, Pages 1730-1737
"Association between dietary fibre and endometrial cancer: a dose-response meta-analysis"
Authors: E.V. Bandera, L.H. Kushi, D.F. Moore, D.M. Gifkins and M.L. McCullough
Bringing together the results of one case-cohort study and nine case-control studies, researchers led by Elisa Bandera from The Cancer Institute of New Jersey, Robert Wood Johnson Medical School, report a strong protective effect from higher fibre consumption. Endometrial cancer is the fifth most common cancer among women worldwide - around 7,000 American women die from the disease annually - but incidence of the cancer varies more than 10-fold worldwide.
Previously, studies have reported that excessive and prolonged exposure of the endometrium (lining of the uterus) to oestrogens without progesterone can increase the risk of cancer. Moreover, it has been reported that dietary fibre may regulate oestrogen levels in the body.
Writing in the American Journal of Clinical Nutrition, Bandera and co-workers state that, on the basis of seven case-control studies, every five grams of fibre per 100 calories in the diet was associated with an 18 per cent reduction in endometrial cancer risk. Taking eight case-control studies, the researchers report that the highest dietary fibre intake was associated with a 29 per cent reduction in risk, compared to women with the lowest average intake.
"Although the current evidence, based on data from case-control studies, supports an inverse association between dietary fibre and endometrial cancer, additional population-based studies, particularly cohort studies, are needed before definitive conclusions can be drawn," they concluded.
Whole grains, a rich source of phytochemicals, bran, fibre, minerals and vitamins, have been gaining increasing attention from researchers, with studies reporting reduced risks of metabolic syndrome, diabetes, and colorectal cancer. Previously, intake of soy foods has been linked to a reduced risk of endometrial cancer. Indeed, a study published in the British Medical Journal (2004, Vol. 328, p1285), reported that women with the highest isoflavone consumption had a 23 per cent lower risk than the lowest intake group.
Source: American Journal of Clinical Nutrition
December 2007, Volume 86, Number 6, Pages 1730-1737
"Association between dietary fibre and endometrial cancer: a dose-response meta-analysis"
Authors: E.V. Bandera, L.H. Kushi, D.F. Moore, D.M. Gifkins and M.L. McCullough
Wednesday, December 5, 2007
Cost of eating healthy low-calorie foods escalates
Low-calorie food prices are increasing far beyong the rate of inflation taking a nutritious diet out of reach of some American consumers, according to a study by the University of Washington.
Researchers Adam Drewnowski, director of the Center for Public Health Nutrition, and Pablo Monsivais, a research fellow in the center, argued that their study provides evidence that obesity is ever more an economic problem, not a personal one.
"The gap between what we say people should eat and what they can afford is becoming unacceptably wide," said Drewnowski. "If grains, sugars and fats are the only affordable foods left, how are we to handle the obesity epidemic?"
The study, published this month in the Journal of the American Dietetic Association, compared the prices of more than 370 food items at three supermarket chains in the Seattle area in 2004 and 2006. Foods were stratified by quintiles of energy density and the differences in energy cost and in percent price change were tested using analyses of variance. In 2004, the researchers found the foods that are less energy-dense, such as fresh fruits and vegetables, were much more expensive than energy-dense foods, such as those high in refined grains, added sugars, and added fats.
Furthermore, the disparity in food prices worsened with time. In 2006, energy cost of foods in the bottom quintile of energy density, beverages excluded, was $18.16 per 1,000kcal as compared to only $1.76 per 1,000kcal for foods in the top quintile. The cost of low-calorie foods jumped by about 19.5 per cent over the two years, while the prices of foods rich in calories stayed stable or even dropped slightly, with a general decrease of 1.8 per cent. The general rate of food price inflation in the United States was about 5 per cent during that period, according to the US Department of Labor.
The study looked at price inflation in foods grouped by energy density, or calories per gram of food. The researchers said that because many energy-dense foods tend to be low in nutrients, people who eat energy-dense foods may consume more calories than they need. "We are an overfed but undernourished nation," said Drewnowski.
According to the report, the energy density of the American diet has allegedly risen , suggesting that consumers are seeking out lower-cost foods. It claims the finding that energy-dense foods are not only the least expensive, but also most resistant to inflation, may help explain why the highest rates of obesity continue to be observed among groups of limited economic means. According to the Center for Disease Control and Prevention, in 2006 only four states had a prevalence of obesity less than 20 per cent. Washington had a prevalence of obesity between 20 and 24 per cent. According to figures published by the World Health Organisation, in the year 2015 some 2.3 bn adults will be overweight and more than 700 million will suffer from obesity, a pathology that is increasingly being seen in children.
Monsivais concluded: "We need to focus on bigger-scale changes, like the farm bill or other policy measures that can address the disparity in food costs."
Research conducted by the University of Washington Center for Obesity Research had previously shown that per calorie food costs in the US and Europe were much higher for fresh produce and other recommended foods than for fats and sweets. The recent study went deeper to consider food quality as well. The project was supported by the US Department of Agriculture and the National Institute of Dental and Craniofacial Research in the National Institutes of Health.
Source: Journal of the American Dietetic Association
December 2007, Volume 107 Number 12
"The Rising Cost of Low-Energy-Density Foods"
Authors: P. Monsivais and A. Drewnowski
Researchers Adam Drewnowski, director of the Center for Public Health Nutrition, and Pablo Monsivais, a research fellow in the center, argued that their study provides evidence that obesity is ever more an economic problem, not a personal one.
"The gap between what we say people should eat and what they can afford is becoming unacceptably wide," said Drewnowski. "If grains, sugars and fats are the only affordable foods left, how are we to handle the obesity epidemic?"
The study, published this month in the Journal of the American Dietetic Association, compared the prices of more than 370 food items at three supermarket chains in the Seattle area in 2004 and 2006. Foods were stratified by quintiles of energy density and the differences in energy cost and in percent price change were tested using analyses of variance. In 2004, the researchers found the foods that are less energy-dense, such as fresh fruits and vegetables, were much more expensive than energy-dense foods, such as those high in refined grains, added sugars, and added fats.
Furthermore, the disparity in food prices worsened with time. In 2006, energy cost of foods in the bottom quintile of energy density, beverages excluded, was $18.16 per 1,000kcal as compared to only $1.76 per 1,000kcal for foods in the top quintile. The cost of low-calorie foods jumped by about 19.5 per cent over the two years, while the prices of foods rich in calories stayed stable or even dropped slightly, with a general decrease of 1.8 per cent. The general rate of food price inflation in the United States was about 5 per cent during that period, according to the US Department of Labor.
The study looked at price inflation in foods grouped by energy density, or calories per gram of food. The researchers said that because many energy-dense foods tend to be low in nutrients, people who eat energy-dense foods may consume more calories than they need. "We are an overfed but undernourished nation," said Drewnowski.
According to the report, the energy density of the American diet has allegedly risen , suggesting that consumers are seeking out lower-cost foods. It claims the finding that energy-dense foods are not only the least expensive, but also most resistant to inflation, may help explain why the highest rates of obesity continue to be observed among groups of limited economic means. According to the Center for Disease Control and Prevention, in 2006 only four states had a prevalence of obesity less than 20 per cent. Washington had a prevalence of obesity between 20 and 24 per cent. According to figures published by the World Health Organisation, in the year 2015 some 2.3 bn adults will be overweight and more than 700 million will suffer from obesity, a pathology that is increasingly being seen in children.
Monsivais concluded: "We need to focus on bigger-scale changes, like the farm bill or other policy measures that can address the disparity in food costs."
Research conducted by the University of Washington Center for Obesity Research had previously shown that per calorie food costs in the US and Europe were much higher for fresh produce and other recommended foods than for fats and sweets. The recent study went deeper to consider food quality as well. The project was supported by the US Department of Agriculture and the National Institute of Dental and Craniofacial Research in the National Institutes of Health.
Source: Journal of the American Dietetic Association
December 2007, Volume 107 Number 12
"The Rising Cost of Low-Energy-Density Foods"
Authors: P. Monsivais and A. Drewnowski
Fibre could help cut type-2 diabetes, researchers say
Eating more cereal fibre may help reduce the risk of type-2 diabetes in women, while foods high on the glycemic index may increase the chances of developing the condition, according to two studies.
In the studies, printed in the Archives of Internal Medicine, researchers looked at the effects of the two types of foods on type-2 diabetes in Chinese women and in African-American women. The results add weight to the benefits of adding fibre to your diet in order to reduce the changes of developing diabetes, and present further opportunities for companies to develop innovative new ways to increase fibre intake. Classed as an epidemic by the World Health Organisation, at least 171m people worldwide suffer from diabetes, a figure likely to more than double to 366m by 2030. The American Diabetes Association estimates that at least 90 per cent of the 17m Americans diagnosed with diabetes have type-2.
In one study, Supriya Krishnan, of Boston University School of Public Health, and colleagues examined data from 40,078 US women who filled out a food questionnaire in 1995. The glycemic index and glycemic load-a measure of the amount of carbohydrates from glucose-were calculated. The women answered follow-up questions every two years about their weight, health and other factors. During eight years of follow-up, 1,938 participants developed type 2 diabetes. Women who ate high-glycemic index foods or a diet with a high glycemic load had a higher risk for diabetes. However, women who ate more fibre from grains had a reduced risk.
Krishnan's results showed that those women with a body mass index (BMI) of less than 25, who ate about 1.5 grams of fibre per day were 59 percent less likely to develop diabetes than women who ate about 8.3 grams per day. Because high-glycemic index foods increase blood glucose levels significantly, they increase the body's demand for insulin. This can contribute to problems with the pancreas, which produces insulin, and may eventually lead to diabetes, the researchers said. Krishnan said: "Our results indicate that women can reduce their risk of diabetes by eating a diet that is high in cereal fibre.
"Incorporating fibre sources into the diet is relatively easy: a simple change from white bread to whole wheat bread or substituting a cup of raisin bran or oatmeal for a cup of corn chex or rice chex will move a person from a low fibre intake category to a moderate intake category, with a corresponding 10 percent reduction in risk."
A second study led by Raquel Villegas of Vanderbilt University Medical Center followed a group of 64,227 Chinese women for an average of five years. During the study, 1,608 of the women developed diabetes. Women who consumed more carbohydrates overall were more likely to develop diabetes, they found. The team noted that women who ate diets with a higher glycemic index and who ate more staples such as bread, noodles and rice specifically also had an increased risk. Women who ate 300 grams or more of rice per day were 78 percent more likely to develop diabetes than those who ate less than 200 grams per day.
Villegas noted that: "Given that a large part of the world's population consumes rice and carbohydrates as the mainstay of their diets, these prospective data linking intake of refined carbohydrates to increased risk of type-2 diabetes mellitus may have substantial implications for public health."
NutraIngredients.com had not seen the full results of the study prior to publication.
By Alex McNally, 5 Dec 2007, Nutra Ingredients Europe
In the studies, printed in the Archives of Internal Medicine, researchers looked at the effects of the two types of foods on type-2 diabetes in Chinese women and in African-American women. The results add weight to the benefits of adding fibre to your diet in order to reduce the changes of developing diabetes, and present further opportunities for companies to develop innovative new ways to increase fibre intake. Classed as an epidemic by the World Health Organisation, at least 171m people worldwide suffer from diabetes, a figure likely to more than double to 366m by 2030. The American Diabetes Association estimates that at least 90 per cent of the 17m Americans diagnosed with diabetes have type-2.
In one study, Supriya Krishnan, of Boston University School of Public Health, and colleagues examined data from 40,078 US women who filled out a food questionnaire in 1995. The glycemic index and glycemic load-a measure of the amount of carbohydrates from glucose-were calculated. The women answered follow-up questions every two years about their weight, health and other factors. During eight years of follow-up, 1,938 participants developed type 2 diabetes. Women who ate high-glycemic index foods or a diet with a high glycemic load had a higher risk for diabetes. However, women who ate more fibre from grains had a reduced risk.
Krishnan's results showed that those women with a body mass index (BMI) of less than 25, who ate about 1.5 grams of fibre per day were 59 percent less likely to develop diabetes than women who ate about 8.3 grams per day. Because high-glycemic index foods increase blood glucose levels significantly, they increase the body's demand for insulin. This can contribute to problems with the pancreas, which produces insulin, and may eventually lead to diabetes, the researchers said. Krishnan said: "Our results indicate that women can reduce their risk of diabetes by eating a diet that is high in cereal fibre.
"Incorporating fibre sources into the diet is relatively easy: a simple change from white bread to whole wheat bread or substituting a cup of raisin bran or oatmeal for a cup of corn chex or rice chex will move a person from a low fibre intake category to a moderate intake category, with a corresponding 10 percent reduction in risk."
A second study led by Raquel Villegas of Vanderbilt University Medical Center followed a group of 64,227 Chinese women for an average of five years. During the study, 1,608 of the women developed diabetes. Women who consumed more carbohydrates overall were more likely to develop diabetes, they found. The team noted that women who ate diets with a higher glycemic index and who ate more staples such as bread, noodles and rice specifically also had an increased risk. Women who ate 300 grams or more of rice per day were 78 percent more likely to develop diabetes than those who ate less than 200 grams per day.
Villegas noted that: "Given that a large part of the world's population consumes rice and carbohydrates as the mainstay of their diets, these prospective data linking intake of refined carbohydrates to increased risk of type-2 diabetes mellitus may have substantial implications for public health."
NutraIngredients.com had not seen the full results of the study prior to publication.
By Alex McNally, 5 Dec 2007, Nutra Ingredients Europe
Wednesday, November 21, 2007
Inulin, FOS and GOS assessed in Australia, NZ
Regulations concerning the addition of inulin, fructo oligosaccharides (FOS) and galacto oligosaccharides (GOS) to foods, both as a nutritive substance and as a sweetener, are being considered in Australia and New Zealand.
Food Standards Australia New Zealand (FSANZ) will be calling for comment on its proposal and application on these ingredients to provide clarity for industry, enforcement agencies and other key stakeholders. In July, the agency advised parents to stop using Australian Nutricia's Karicare Gold Plus range of formulas that contained FOS because of concerns on the process of how this ingredient is classified. The ingredient is also used as a prebiotic and sweetener in non-infant foods, such as diet bars, but the infant formulas were of particular concern as they make up 100 per cent of a baby's diet.
Inulin, FOS and GOS are non-digestible carbohydrates that reach the colon intact and are hydrolysed by specific positive members of the colon microflora. They act as prebiotics and have been used in infant formula to soften the stools of formula-fed babies. Many oligosaccharides are actually found naturally in breast milk. As well as considering the addition of FOS and GOS to all foods, the proposal focuses on special purpose foods, including infant formula products, foods for infants and formulated supplementary foods for young children.
There is some interest in marketing further infant and toddle products with added FOS and GOS. At the moment, there is confusion over whether pre-market approval is required for use in these types of foods because they are defined as nutritive substances by the Australia New Zealand Food Standards Code. The FSANZ has commenced work on the paid application (A609), which seeks to amend the Code to permit the addition of GOS and long chain inulin to infant formula products and foods for infants in a ratio of 9:1 and at a maximum level of 0.8g/100 ml and 0.8/100g respectively.
The agency is also completing a risk assessment and seeking and external peer review, and will release a draft assessment report for public comment at the end of November. FOS was approved in the European Union seven years ago for addition in restricted amounts to infant formula (for babies up to six months) and follow-on formula (for babies between six and 12 months). The US considers it as generally recognised as safe.
Modern recommendations for inulin and oligofructose intake are between five and eight grams per day.
Consumers look to heal through functional foods
US consumers are increasingly consuming functional products with the intention of preventing or treating disease, the Natural Marketing Institute's (NMI) Steve French told SupplySide West attendees last week.
There has been an increased tendency for consumers to use functional food and beverage in hopes of preventing disease, according to French - executive vice president and managing partner of NMI -, however he indicated the gap is closing between those consumers who also take them with the hope of actually treating disease. French delivered a presentation Wednesday in Las Vegas on new consumer research and trends.
While functional foods and dietary supplements by their very nature should not be marketed to treat disease, consumers may nonetheless take their own such health motivations into account when consuming these products. As for marketers investing in the concept of food and healing, French drew on the example of Coca-Cola's opening of the Coca-Cola Research Center for Chinese Medicine in Beijing at the China Academy of Chinese Medical Sciences in Beijing.
"This collaboration will ultimately help us bring the insights and benefits of traditional Chinese medicine to consumers all over the world," Rhona Applebaum - vice president, chief scientific and regulatory officer of Coca-Cola - said at the time of the opening in October. "As the world's largest beverage company, we can add global reach and world-class marketing skills to help promote Chinese wisdom in preventive holistic health through new and innovative beverages."
Given that very large food and beverage companies such as Coca-Cola tend to follow promising trends rather than set them, the link between healing and food looks to become only further entrenched in the consumer mind. Willingness to consume functional foods and beverages - be it for the maintenance of health, or the prevention or treatment of disease - is widespread among the US population, according to NMI's surveys. Currently, two thirds of Americans surveyed consume functional or fortified products, said French, and this consumption spreads fairly evenly across all age groups.
"What is even more interesting is that, when you ask the entire US population,… it is as important to Gen X as to Gen Y," said French. "What this means as a marketer is lifetime value."
As such, French encourages functional food ingredients makers to convey to manufacturers the relevance of this trend as one that will stay with consumers throughout their lifetime. Furthermore, while marketers traditionally envision a boomer woman when they set about to create and market a product, they should not forget men, who French says increasingly form part of household consumption choices.
"Men are increasingly becoming part of the purchasing decisions," said French. "Think of men when you are developing your marketing strategy."
NMI valued the entire health and wellness industry in the US at $91bn in retail sales. While consumers appear to better understand the link between nutrients and health, some of them also appear to have less of an appetite for dietary supplements, pointing to the potential for functional food marketers to step in. The market researcher has identified that barriers to supplement use are on the rise. It reports that one in four consumers are overwhelmed with the nutritional characteristics of supplements and which products to take. Another 22 percent indicated to the researcher they are dissatisfied with the quantities of pills they have to take, and 19 percent have difficulty swallowing pills.
While probiotics and omega-3 are among the dominant trends revealed by NMI, it also shows consumers still do not understand why probiotics can be good for you. For instance, only nine percent of respondents could affirm a link between probiotics and digestive health, and only 6 percent understood an association between probiotics and immunity.
"That's a problem," said French. "There's lots of education that needs to be done in this area."
While Europe has been the bastion of probiotics, the nutraceutical concept has been a lot slower to develop in the US. Some have posited that the notion of 'friendly basteria' was not appetizing to consumers this side of the Atlantic. Danone has been a key player in getting the message out to North American consumers through its advertising campaigns. Since the US launch of its Activia probiotic yogurts in January 2006, sales have surpassed the $100mn mark in retail grocery sales.
There has been an increased tendency for consumers to use functional food and beverage in hopes of preventing disease, according to French - executive vice president and managing partner of NMI -, however he indicated the gap is closing between those consumers who also take them with the hope of actually treating disease. French delivered a presentation Wednesday in Las Vegas on new consumer research and trends.
While functional foods and dietary supplements by their very nature should not be marketed to treat disease, consumers may nonetheless take their own such health motivations into account when consuming these products. As for marketers investing in the concept of food and healing, French drew on the example of Coca-Cola's opening of the Coca-Cola Research Center for Chinese Medicine in Beijing at the China Academy of Chinese Medical Sciences in Beijing.
"This collaboration will ultimately help us bring the insights and benefits of traditional Chinese medicine to consumers all over the world," Rhona Applebaum - vice president, chief scientific and regulatory officer of Coca-Cola - said at the time of the opening in October. "As the world's largest beverage company, we can add global reach and world-class marketing skills to help promote Chinese wisdom in preventive holistic health through new and innovative beverages."
Given that very large food and beverage companies such as Coca-Cola tend to follow promising trends rather than set them, the link between healing and food looks to become only further entrenched in the consumer mind. Willingness to consume functional foods and beverages - be it for the maintenance of health, or the prevention or treatment of disease - is widespread among the US population, according to NMI's surveys. Currently, two thirds of Americans surveyed consume functional or fortified products, said French, and this consumption spreads fairly evenly across all age groups.
"What is even more interesting is that, when you ask the entire US population,… it is as important to Gen X as to Gen Y," said French. "What this means as a marketer is lifetime value."
As such, French encourages functional food ingredients makers to convey to manufacturers the relevance of this trend as one that will stay with consumers throughout their lifetime. Furthermore, while marketers traditionally envision a boomer woman when they set about to create and market a product, they should not forget men, who French says increasingly form part of household consumption choices.
"Men are increasingly becoming part of the purchasing decisions," said French. "Think of men when you are developing your marketing strategy."
NMI valued the entire health and wellness industry in the US at $91bn in retail sales. While consumers appear to better understand the link between nutrients and health, some of them also appear to have less of an appetite for dietary supplements, pointing to the potential for functional food marketers to step in. The market researcher has identified that barriers to supplement use are on the rise. It reports that one in four consumers are overwhelmed with the nutritional characteristics of supplements and which products to take. Another 22 percent indicated to the researcher they are dissatisfied with the quantities of pills they have to take, and 19 percent have difficulty swallowing pills.
While probiotics and omega-3 are among the dominant trends revealed by NMI, it also shows consumers still do not understand why probiotics can be good for you. For instance, only nine percent of respondents could affirm a link between probiotics and digestive health, and only 6 percent understood an association between probiotics and immunity.
"That's a problem," said French. "There's lots of education that needs to be done in this area."
While Europe has been the bastion of probiotics, the nutraceutical concept has been a lot slower to develop in the US. Some have posited that the notion of 'friendly basteria' was not appetizing to consumers this side of the Atlantic. Danone has been a key player in getting the message out to North American consumers through its advertising campaigns. Since the US launch of its Activia probiotic yogurts in January 2006, sales have surpassed the $100mn mark in retail grocery sales.
Sunday, November 18, 2007
Scientists develop prebiotic, low-fat sausages
Inulin, the prebiotic fibre associated with improved gut and bone health, can be used as a fat replacer in sausages to cut energy by over 20 percent without affecting the flavour profile, suggests new research from Germany.
Inulin is already extensively used as a fat and sugar replacer, but according to background information in the article, its use in sausages has only been the subject of very limited study.
"Consumer demands for low-fat products, the precautionary principle in the new EC law to achieve the demanded high level of health protection, and market competition are all driving forces for the meat industry to launch new products," wrote lead author Bernhard Nowak in the Journal of Food Science.
"Therefore, in addition to dealing with traditional meat production problems such as hygiene and quality, it is also necessary to consider preventive, prebiotic aspects."
The researchers, from the University of Veterinary Medicine Hannover, and Leibniz University Hannover, investigated the feasibility of incorporating between three and 12 per cent inulin as a fat replacer into bologna-type sausages in order to reduce the energy content by nine to 48 per cent.
"In our experiment, the added inulin was applied as a gel (inulin diluted with water 1:1), and added in gradually increasing amounts to replace some of the back fat in the bologna formula; thus fat reduction was achieved by really replacing fat and not by increasing the amount of muscle meat in the formula, as has been done in many other experiments," they explained.
Nowak and co-workers report that the highest inulin incorporation was associated with a 47.5 per cent reduction in energy, but at all levels of fat replacement negative physicochemical effects. These included a darker colour, increased hardness, and a reduction in 'fracturability'.
Subsequent re-formulation by the researchers to substitute citrate for the phosphate in the recipe led to significant reduction in these negative effects.
The best results, in terms of both physicochemical properties and sensory attributes, were obtained for sausage formulations containing sic per cent inulin as a fat replacer. Such sausages offered 22 per cent less energy than normal sausages.
The sensory attributes (texture, colour) were assessed by four trained tasters, and states to be comparable to the control sausages.
Furthermore, the inulin sausages were found to be microbiologically stable for 23 days of storage.
"It is possible to add up to six per cent inulin as a gel to bologna-type sausages with citrate in the formula and achieve a significant reduction of the energy content (22 per cent) without negatively affecting sensory quality," wrote Nowak.
The researchers do state that the production costs of the reduced fat sausages with the potentially prebiotic activity are higher than normal sausages.
"However, these new and beneficial aspects of innovative products must be properly communicated to the consumer in an easily comprehensible manner and then the higher production costs of almost one-third to a standard sausage will be paid by many people," they concluded.
Source: Journal of Food Science
Published on-line ahead of print, doi:
"Energy Content, Sensory Properties, and Microbiological Shelf Life of German Bologna-Type Sausages Produced with Citrate or Phosphate and with Inulin as Fat Replacer"
Authors: B. Nowak, T. von Mueffling, J. Grotheer, G. Klein, B.-M. Watkinson
Inulin is already extensively used as a fat and sugar replacer, but according to background information in the article, its use in sausages has only been the subject of very limited study.
"Consumer demands for low-fat products, the precautionary principle in the new EC law to achieve the demanded high level of health protection, and market competition are all driving forces for the meat industry to launch new products," wrote lead author Bernhard Nowak in the Journal of Food Science.
"Therefore, in addition to dealing with traditional meat production problems such as hygiene and quality, it is also necessary to consider preventive, prebiotic aspects."
The researchers, from the University of Veterinary Medicine Hannover, and Leibniz University Hannover, investigated the feasibility of incorporating between three and 12 per cent inulin as a fat replacer into bologna-type sausages in order to reduce the energy content by nine to 48 per cent.
"In our experiment, the added inulin was applied as a gel (inulin diluted with water 1:1), and added in gradually increasing amounts to replace some of the back fat in the bologna formula; thus fat reduction was achieved by really replacing fat and not by increasing the amount of muscle meat in the formula, as has been done in many other experiments," they explained.
Nowak and co-workers report that the highest inulin incorporation was associated with a 47.5 per cent reduction in energy, but at all levels of fat replacement negative physicochemical effects. These included a darker colour, increased hardness, and a reduction in 'fracturability'.
Subsequent re-formulation by the researchers to substitute citrate for the phosphate in the recipe led to significant reduction in these negative effects.
The best results, in terms of both physicochemical properties and sensory attributes, were obtained for sausage formulations containing sic per cent inulin as a fat replacer. Such sausages offered 22 per cent less energy than normal sausages.
The sensory attributes (texture, colour) were assessed by four trained tasters, and states to be comparable to the control sausages.
Furthermore, the inulin sausages were found to be microbiologically stable for 23 days of storage.
"It is possible to add up to six per cent inulin as a gel to bologna-type sausages with citrate in the formula and achieve a significant reduction of the energy content (22 per cent) without negatively affecting sensory quality," wrote Nowak.
The researchers do state that the production costs of the reduced fat sausages with the potentially prebiotic activity are higher than normal sausages.
"However, these new and beneficial aspects of innovative products must be properly communicated to the consumer in an easily comprehensible manner and then the higher production costs of almost one-third to a standard sausage will be paid by many people," they concluded.
Source: Journal of Food Science
Published on-line ahead of print, doi:
"Energy Content, Sensory Properties, and Microbiological Shelf Life of German Bologna-Type Sausages Produced with Citrate or Phosphate and with Inulin as Fat Replacer"
Authors: B. Nowak, T. von Mueffling, J. Grotheer, G. Klein, B.-M. Watkinson
Thursday, October 11, 2007
Consumers get functionality, food companies need to tap in
Consumers are now looking beyond basic nutrition and towards condition-specific functionality in their purchases, according to an IFIC survey.
The International Food Information Council (IFIC) commissioned a web-based national survey of US adults and found consumers overwhelmingly believe food and nutrition play the greatest role in maintaining or improving health. The key now is for functional food manufacturers to bridge the marketing or consumer awareness gap so as to further tap into this market potential. After all, based on the findings that consumers understand the link between food and health, they must also be purchasing accordingly.
"Consumers may not be able to tell you exactly what nutritional components they're seeking when they shop for fruits and vegetables or fish, but they can tell you why they're doing it," said IFIC director of health and nutrition, Wendy Reinhardt Kapsak. "It's because there's a strong food and health benefit connection at work. "The sample size of this survey was 1,000 adults, with the research conducted between April 10 and 24, 2007.
The survey is an annual event and this year there was an all-time high of 92 percent of respondents able to link specific food and health benefits, such as calcium for bone health. "Our survey results show the American public is receptive and eager to receive nutrition information about specific foods and their health benefits," said Reinhardt Kapsak. "They want to make wiser choices about what kinds of foods they eat based on a desire to improve their overall well-being and their physical health. "While 75 percent of the respondents indicated they believe nutrition is the key factor in maintaining and improving good health, another 85 percent agreed that certain foods have health benefits that go beyond basic nutrition and may reduce the risk of some diseases.
"The majority of Americans are interested in learning more about food and health relationships, and in consuming components, such as antioxidants, whole grains, fiber, probiotics, omega-3 fatty acids, soy, among others for their health benefits…," said Reinhardt Kapsak. "The next step is motivating consumers to fit these foods into their diet so that they improve their health and sustain it for a lifetime." Food manufacturers can play a role in this through their marketing and packaging of functional foods, as well as by means of any accompanying campaigns to spread consumer awareness. Health claims have also been useful in getting this message across to consumers, although this labeling right has been notoriously difficult to come by for food companies.
This is the fifth edition of the survey, which was also fielded in 1998, 2000, and 2002, and 2005. The survey is planned to be fielded again in 2009.
By Clarisse Douaud, 10 Oct 2007, Nutra Ingredients Europe
The International Food Information Council (IFIC) commissioned a web-based national survey of US adults and found consumers overwhelmingly believe food and nutrition play the greatest role in maintaining or improving health. The key now is for functional food manufacturers to bridge the marketing or consumer awareness gap so as to further tap into this market potential. After all, based on the findings that consumers understand the link between food and health, they must also be purchasing accordingly.
"Consumers may not be able to tell you exactly what nutritional components they're seeking when they shop for fruits and vegetables or fish, but they can tell you why they're doing it," said IFIC director of health and nutrition, Wendy Reinhardt Kapsak. "It's because there's a strong food and health benefit connection at work. "The sample size of this survey was 1,000 adults, with the research conducted between April 10 and 24, 2007.
The survey is an annual event and this year there was an all-time high of 92 percent of respondents able to link specific food and health benefits, such as calcium for bone health. "Our survey results show the American public is receptive and eager to receive nutrition information about specific foods and their health benefits," said Reinhardt Kapsak. "They want to make wiser choices about what kinds of foods they eat based on a desire to improve their overall well-being and their physical health. "While 75 percent of the respondents indicated they believe nutrition is the key factor in maintaining and improving good health, another 85 percent agreed that certain foods have health benefits that go beyond basic nutrition and may reduce the risk of some diseases.
"The majority of Americans are interested in learning more about food and health relationships, and in consuming components, such as antioxidants, whole grains, fiber, probiotics, omega-3 fatty acids, soy, among others for their health benefits…," said Reinhardt Kapsak. "The next step is motivating consumers to fit these foods into their diet so that they improve their health and sustain it for a lifetime." Food manufacturers can play a role in this through their marketing and packaging of functional foods, as well as by means of any accompanying campaigns to spread consumer awareness. Health claims have also been useful in getting this message across to consumers, although this labeling right has been notoriously difficult to come by for food companies.
This is the fifth edition of the survey, which was also fielded in 1998, 2000, and 2002, and 2005. The survey is planned to be fielded again in 2009.
By Clarisse Douaud, 10 Oct 2007, Nutra Ingredients Europe
Consumers want 'simple' when seeking health, Mintel
Conflicting information on what constitutes healthy living has fuelled consumer demand for simpler, more informed approaches to food choices, according to a report by Mintel.
Consumer surveys conducted by the market researcher have revealed that people's attitude to health differs greatly, and this is naturally also reflected in the products they purchase - if any - in pursuit of a healthier lifestyle. In fact, although eating well features heavily as a contributor to health for older Americans, younger consumers may not even consider food as important when it comes to maintaining health. Most people at this life stage look to exercise, achieving a work/life balance, and managing stress and social lives as key, said Mintel. However, when it does come to the link between food and health, choices are further complicated by the "waxing and waning of what's hot and what's not in the nutrition world".
"Against a backdrop of rising obesity in America, consumers are increasingly skeptical about what constitutes healthful choices. From low fat to no fat, and from no carbohydrate to high protein, consumers have been subject to shifting science, conflicting research and public health policy debate," writes Mintel in Attitudes Towards Healthy Living - US - September 2007.
Inadvertently, these very public nutrition and health debates have fuelled demand for simpler, more informed approaches to food choice and life itself. The rise in demand for local and organic foods, coupled with an increase in new product launches with ethical claims (since 2002), is evidence that consumers are redefining how they look at diet, and subsequently health, it said. According to the Trust For America's Health, obesity rates in 2006 actually rose in 31 states. In 22 states, the rates rose for the second consecutive year, in spite of significant publicity about the problem and subsequent public attention to the issue. As a result, some 85 percent of Americans now believe that obesity is an epidemic. Yet Mintel's research showed that many Americans still do not show much interest in matters related to health.
Whites were found to show the least interest, with just over half of people surveyed saying that they place "significant value" on their health. In contrast, more than two thirds of blacks felt the same. Overall, Mintel survey respondents identified sleep, diet and exercise as factors that contribute most to health. A growing population of baby boomers has led to the creation of a new trend: the search for longevity and vitality. This, said, Mintel, has given rise to a host of new products aimed at meeting this goal.
"Anti-aging products are now no longer restricted to anti-wrinkle creams for women. Men are the new target in anti-aging everything, and everything is now a delivery medium for anti-aging and vitality. From juice and teas to age-specific supplements, Boomers are the hot new health target." In addition, sales of heart and bone health supplements are booming, resulting in the success of the specialty supplement category within the supplement business. Looking into the future, Mintel identifies cosmaceuticals as a "noteworthy" trend to shape health ideals. A growing number of companies, it said, are producing food-based products for a beauty target. These products focus on issues relevant to an aging population, such as vitality, skincare, mental agility and general wellbeing.
By Lorraine Heller, 5 Oct 2007, Nutra Ingredients Europe
Consumer surveys conducted by the market researcher have revealed that people's attitude to health differs greatly, and this is naturally also reflected in the products they purchase - if any - in pursuit of a healthier lifestyle. In fact, although eating well features heavily as a contributor to health for older Americans, younger consumers may not even consider food as important when it comes to maintaining health. Most people at this life stage look to exercise, achieving a work/life balance, and managing stress and social lives as key, said Mintel. However, when it does come to the link between food and health, choices are further complicated by the "waxing and waning of what's hot and what's not in the nutrition world".
"Against a backdrop of rising obesity in America, consumers are increasingly skeptical about what constitutes healthful choices. From low fat to no fat, and from no carbohydrate to high protein, consumers have been subject to shifting science, conflicting research and public health policy debate," writes Mintel in Attitudes Towards Healthy Living - US - September 2007.
Inadvertently, these very public nutrition and health debates have fuelled demand for simpler, more informed approaches to food choice and life itself. The rise in demand for local and organic foods, coupled with an increase in new product launches with ethical claims (since 2002), is evidence that consumers are redefining how they look at diet, and subsequently health, it said. According to the Trust For America's Health, obesity rates in 2006 actually rose in 31 states. In 22 states, the rates rose for the second consecutive year, in spite of significant publicity about the problem and subsequent public attention to the issue. As a result, some 85 percent of Americans now believe that obesity is an epidemic. Yet Mintel's research showed that many Americans still do not show much interest in matters related to health.
Whites were found to show the least interest, with just over half of people surveyed saying that they place "significant value" on their health. In contrast, more than two thirds of blacks felt the same. Overall, Mintel survey respondents identified sleep, diet and exercise as factors that contribute most to health. A growing population of baby boomers has led to the creation of a new trend: the search for longevity and vitality. This, said, Mintel, has given rise to a host of new products aimed at meeting this goal.
"Anti-aging products are now no longer restricted to anti-wrinkle creams for women. Men are the new target in anti-aging everything, and everything is now a delivery medium for anti-aging and vitality. From juice and teas to age-specific supplements, Boomers are the hot new health target." In addition, sales of heart and bone health supplements are booming, resulting in the success of the specialty supplement category within the supplement business. Looking into the future, Mintel identifies cosmaceuticals as a "noteworthy" trend to shape health ideals. A growing number of companies, it said, are producing food-based products for a beauty target. These products focus on issues relevant to an aging population, such as vitality, skincare, mental agility and general wellbeing.
By Lorraine Heller, 5 Oct 2007, Nutra Ingredients Europe
Functional ingredients could boost the drinks sector
Functional mixers and natural ingredients could give the UK drinks market a shot in the arm, a report has said.
Mintel's On-trade Soft Drinks 2007 said an emerging trend in consumers aged 20 to 30 is to offset alcohol intake - especially excessive amounts - by consuming fortified health beverages and organic food. This "detox/retox" mix could even be added to an alcoholic beverage through ingredients such as milk thistle, to help counteract hangover symptoms, Mintel said. The report points out two crucial steps for beverage makers and ingredients suppliers, who can take advantage of the trend by either offering detox specific products filled with functional ingredient.
Companies could also follow Mintel's advice and use natural ingredients to boost the body's hydration as a mixer which can be drunk with alcohol. Mintel's message also adds support to an increasing trend for companies looking to add nutraceuticals to drinks to help boost consumer health and well- being. UK ingredient company Coressence will have its flavanol-rich Evesse Juice added to a line of organic drinks aimed at improving vascular health. Indeed, Provexis launched its tomato-based Sirco drink in UK supermarket chain Tesco, Waitrose and Sainsbury's in January 2006, and reported sales of the first three months of £140,000 (c €205,000).
According to a report by drinks company Britivic and market researcher Nielsen, the market for functional drinks enjoyed value growth at 18 per cent in 2006. The report added that consumers were shunning processed drinks in favour of pure and natural drinks. Well-being drinks, those which offer health benefits beyond basic nutrition, is the third fastest growing drinks category and has now reached £841m in value. Functionailty is becoming the buzz word for all types of drink sectors. Last week the global functional dairy drinks market was predicted to see 600m litres consumed reach €6,250m in value, according to Zenith International.
By Alex McNally, 2 Oct 2007, Nutra Ingredients Europe
Mintel's On-trade Soft Drinks 2007 said an emerging trend in consumers aged 20 to 30 is to offset alcohol intake - especially excessive amounts - by consuming fortified health beverages and organic food. This "detox/retox" mix could even be added to an alcoholic beverage through ingredients such as milk thistle, to help counteract hangover symptoms, Mintel said. The report points out two crucial steps for beverage makers and ingredients suppliers, who can take advantage of the trend by either offering detox specific products filled with functional ingredient.
Companies could also follow Mintel's advice and use natural ingredients to boost the body's hydration as a mixer which can be drunk with alcohol. Mintel's message also adds support to an increasing trend for companies looking to add nutraceuticals to drinks to help boost consumer health and well- being. UK ingredient company Coressence will have its flavanol-rich Evesse Juice added to a line of organic drinks aimed at improving vascular health. Indeed, Provexis launched its tomato-based Sirco drink in UK supermarket chain Tesco, Waitrose and Sainsbury's in January 2006, and reported sales of the first three months of £140,000 (c €205,000).
According to a report by drinks company Britivic and market researcher Nielsen, the market for functional drinks enjoyed value growth at 18 per cent in 2006. The report added that consumers were shunning processed drinks in favour of pure and natural drinks. Well-being drinks, those which offer health benefits beyond basic nutrition, is the third fastest growing drinks category and has now reached £841m in value. Functionailty is becoming the buzz word for all types of drink sectors. Last week the global functional dairy drinks market was predicted to see 600m litres consumed reach €6,250m in value, according to Zenith International.
By Alex McNally, 2 Oct 2007, Nutra Ingredients Europe
Russia enters the beauty food market
A Russian producer of healthy food products has announced the release of its first beauty drink aimed at improving skin using a blend of antioxidants and minerals.
Wimm-Bill-Dann, a producer of healthy and functional food products announced its release of Neo Beauty, a range of dairy products specifically designed to improve skin, nails and hair. The company claims that Neo Beauty is an industry first in Russia, illustrating Russia's first foray into the growing trend for beauty foods and nutricosmetics spreading from the Far East, in particular the current market leader Japan. Neo Beauty contains the company's 3D Regeneo formula - a blend of aloe vera, anti-oxidants, minerals and vitamins - which the company claims has a healing, strengthening and regenerating effect on hair, skin and nails.
The range consists of a probiotic drink and a drinking yoghurt, available in a variety of flavours. Neo Beauty joins Wimm-Bill-Dann's range of functional products that include a dairy drink enriched with complex lactose cultures and a dairy drink Bio-Vit with bifidus cultures.
"We believe that the market for functional products in Russia will grow in value terms by around 40-50 per cent per year over the next few years, as consumers seek tasty and healthy products that help them manage busy lifestyles" said Grant Winterton, director for marketing and innovation at the company.
Although the functional foods market in Russia is smaller than in more developed markets in Western Europe, it is not insignificant. According to Euromonitor, the market has grown consistently from 2000-2005, with both analysts and local manufacturers identifying fortified mixed juice and dairy drinks as a major opportunity. Strong growth in the sector is expected to continue, and by 2010 total sales of fortified/functional dairy products are expected to reach US$121 million. Forces for market growth identified by the market research company include rising disposable incomes, development is retail opportunities such as the growth in supermarkets and dedicated health and wellness stores.
The release of a fortified beverage specifically designed to enhance beauty from one of Russia's leaders in the functional foods category indicates the increasing complexity of the market and the country's first attempt to tap into the trend for nutricosmetics and beauty foods. Currently the market is growing worldwide involving many of the big players. For example, in 2002 Nestle and L'Oreal, the world's largest companies in food and cosmetics respectively, joined forces to create Inneov, a creator of nutritional supplements with cosmetic applications. In addition Coca Cola has developed Yokuasa Purun for the Asian market. Fortified with cysteine, hyaluronic acid, ceramide, vitamin C and biotin, the milk-based beverage should be consumed last thing at night to promote beauty during sleep.
By Katie Bird, 27 Sept 2007, Nutra Ingredients Europe
Wimm-Bill-Dann, a producer of healthy and functional food products announced its release of Neo Beauty, a range of dairy products specifically designed to improve skin, nails and hair. The company claims that Neo Beauty is an industry first in Russia, illustrating Russia's first foray into the growing trend for beauty foods and nutricosmetics spreading from the Far East, in particular the current market leader Japan. Neo Beauty contains the company's 3D Regeneo formula - a blend of aloe vera, anti-oxidants, minerals and vitamins - which the company claims has a healing, strengthening and regenerating effect on hair, skin and nails.
The range consists of a probiotic drink and a drinking yoghurt, available in a variety of flavours. Neo Beauty joins Wimm-Bill-Dann's range of functional products that include a dairy drink enriched with complex lactose cultures and a dairy drink Bio-Vit with bifidus cultures.
"We believe that the market for functional products in Russia will grow in value terms by around 40-50 per cent per year over the next few years, as consumers seek tasty and healthy products that help them manage busy lifestyles" said Grant Winterton, director for marketing and innovation at the company.
Although the functional foods market in Russia is smaller than in more developed markets in Western Europe, it is not insignificant. According to Euromonitor, the market has grown consistently from 2000-2005, with both analysts and local manufacturers identifying fortified mixed juice and dairy drinks as a major opportunity. Strong growth in the sector is expected to continue, and by 2010 total sales of fortified/functional dairy products are expected to reach US$121 million. Forces for market growth identified by the market research company include rising disposable incomes, development is retail opportunities such as the growth in supermarkets and dedicated health and wellness stores.
The release of a fortified beverage specifically designed to enhance beauty from one of Russia's leaders in the functional foods category indicates the increasing complexity of the market and the country's first attempt to tap into the trend for nutricosmetics and beauty foods. Currently the market is growing worldwide involving many of the big players. For example, in 2002 Nestle and L'Oreal, the world's largest companies in food and cosmetics respectively, joined forces to create Inneov, a creator of nutritional supplements with cosmetic applications. In addition Coca Cola has developed Yokuasa Purun for the Asian market. Fortified with cysteine, hyaluronic acid, ceramide, vitamin C and biotin, the milk-based beverage should be consumed last thing at night to promote beauty during sleep.
By Katie Bird, 27 Sept 2007, Nutra Ingredients Europe
Thursday, October 4, 2007
Fabulous Fibers - Delivering the health benefits of ‘nature’s little broom’
Fiber plays many roles in a healthy diet, supporting digestive wellbeing, cardiovascular wellness and a positive glucose response. As consumers become increasingly aware of fiber’s benefits, providers of functional foods and beverages are looking at the health benefits, sourcing options and formulation opportunities.
The market is certainly ripe for growth. Frost & Sullivan’s study, Strategic Analysis of the United States Food Fiber Industry, projects revenues to grow from $193.1 million in 2004 to $495.2 million by 2010. The report also stated: “The appeal for food fiber as an additive is not related to its ability to increase the flavor of foods.”
Instead, it appears interest among manufacturers and consumers is linked to health benefits. “There are several factors driving consumers’ interest in dietary fiber, including lowering cholesterol, reducing body weight and increasing energy,” said Christina Munteanu, food applications specialist, GTC Nutrition. “For example, many consumers are experiencing health-related issues due to high cholesterol levels, which has resulted in an increased demand for products that contain heart-healthy solutions.”
This is not to say there isn’t desire for health with good taste. “Consumers are more aware of the health benefits related to the correct intake of dietary fiber,” said Aida Prenzno, laboratory and R&D director, Gum Technology. “But also, the flavors, texture and presentation of high fiber products have improved over the years, making them more enjoyable to eat.”
Kristina Williams, marketing, Cevena Bioproducts Inc., agreed formulation is becoming easier: “Consumers are increasingly interested in improving their diets. Taste is a very important factor and previously the difficulty was creating high fiber foods that appealed to consumer taste. Because of innovative ingredients, it is now easier to formulate high fiber products without compromising taste. Additionally, fiber is a natural product with multiple health benefits.”
Unfortunately, there is a bit of a disconnect on the health end. “Most consumers know that consuming fiber is good for you; however, not all consumers know that different types of fiber result in different health benefits,” said Chandani Perera, food applications project coordinator, Roquette America. “Not all consumers understand the difference between soluble and insoluble fiber or viscous and non-viscous fiber. Therefore, consumer education is necessary to make them aware of the fibers that bring different health benefits.”
Defining the fiber category—and the affiliated health benefits— therefore falls to marketers and suppliers. Although there is no official list of physiologic functions a compound should possess to meet the definition of fiber, generally accepted actions include an effect on intestinal function and the improvement of blood lipid parameters. Dietary fibers also typically have a reduced caloric value. Health benefits of consuming fiber include aiding in digestion and maintaining heart health. In fact, the American Heart Association Eating Plan suggests eating foods high in insoluble and soluble fiber to promote cardiovascular wellness.
Finnish scientists reported subjects who consume a high-fiber diet have a lower incidence of cardiovascular disease (CVD); and that fiber affects several CVD risk factors (J Cardiovasc Nurs. 2006;21(1):3-8). In one 12-week intervention trial, 30 overweight and obese men supplemented a carbohydrate-restricted diet with soluble fiber (as Konjac, 3 g/d) or placebo (Metabolism. 2007;56(1):58-67). At study’s end, subjects taking additional fiber had significant increases (10 percent) in levels of beneficial high-density lipoprotein (HDL), while their low-density lipoprotein (LDL) levels dropped significantly (14.1 percent). Diet alone only benefited LDL levels, though not to the same degree (-6 percent).
Soluble, viscous fibers work to reduce circulating cholesterol levels by inhibiting bile-acid absorption, forcing the liver to take cholesterol from the blood to synthesize and replace the lost bile. The benefits of soluble fiber are well-studied enough to convince FDA to permit foods with at least 0.75 g/serving of soluble fiber from oats or whole-grain barley to bear the claim, “Soluble fiber from foods such as [oats or barley], as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.”
Oat beta-glucan (6 g/d) was found in a recent study of 75 hypercholesterolemic men and women to significantly reduce total and LDL cholesterol, with the added benefit of fermenting in the colon to produce beneficial butyrate (Nutr J. 2007;6:6). A similar intervention in 38 men with mild to moderate hypercholesterolemia reported 6 g of oat beta-glucan could significantly decrease LDL and total cholesterol levels and increase HDL cholesterol (Am J Ther. 2007;14(2):203-12). Barley beta-glucan has similar effects, according to researchers from the University of Minnesota, Minneapolis (Br J Nutr. 2007 Jun;97(6):1162-8).
In a six-week controlled study, mean LDL levels fell by 15 percent in the 5 g high-molecular weight (HMW) barley beta-glucan group, 13 percent in the 5 g low-molecular weight (LMW) group, and 9 percent in the 3 g HMW and LMW groups. And a study investigating the use of soluble fiber from Plantago ovata husk found it could significantly increase HDL levels and decrease LDL levels (Am J Clin Nutr. 2007;85(4):1157-63).
Insoluble fiber also plays a role in heart health, as USDA researchers reported increasing the amount of whole grains and insoluble (whole wheat and brown rice) and soluble fiber (barley) helped reduce systolic and diastolic blood pressure in adults (J Am Diet Assoc. 2006;106(9)1445-9).
That said, insoluble fiber may be better known for its impact on digestive health, working to promote regular bowel movements and prevent constipation, and moving toxins through the colon in less time. Researchers have suggested its ability to speed transit time in the colon and to balance pH in the intestines may help prevent colon cancer (J Epidemiol. 2006 May;16(3):125-35).
Soluble (viscous) fibers, such as pectins, gums, mucilages and beta-glucans, benefit gut health by forming gels in the stomach, slowing flow and increasing nutrient absorption. In addition, beneficial polysaccharides, such as fructooligosaccharides (FOS), act as prebiotics, supporting the growth of beneficial gut bacteria. When FOS reach the colon, they are used by bifidobacteria for growth. NutraFlora® (from GTC Nutrition) short-chain FOS (scFOS®), has been shown to have beneficial effects on mineral absorption and gut health via fermentation in the intestines (Bifidobacteria Microflora. 1990;10(1):65-79) (Am J Clin Nutr. 2004;80:1658-64). This fermentation process produces short-chain fatty acids (scFAs).
“scFAs promote protective effects on the gut and host, such as increased gut integrity enhanced immunity through pathogen inhibition, improved normal bowel function, and improved nutrient metabolism and absorption, without adverse effects,” said Coni Francis, Ph.D., R.D., senior manager of science, marketing and technical services, GTC Nutrition.
Roquette offers NUTRIOSE®, a food dextrin with high fiber content, that also works as a probiotic. “NUTRIOSE ferments progressively in the large intestine, releasing short-chain fatty acids and improving gut health,” Perera said. “It also hinders the growth of potentially pathogenic bacteria and increases the number of beneficial bacteria in the gut.” Larch Arabinogalactan (LAG), as FiberAid® from LONZA, a naturally occurring, soluble dietary fiber extracted from the larch (L. occidentalis) tree offers a concentrated form of arabinogalactan.
Joanne Slavin, Ph.D., R.D. lead researcher, and professor, Department of Food Science and Nutrition at the University of Minnesota, Rochester, said LAG has broad health benefits, including serving as a prebiotic for beneficial gut bacteria and aiding bowel habits. A more-appealing consumer health benefit of fiber is its link to weight loss. “One of the most important trends in the health area is calorie management and the obesity issue when you’re talking about most fiber,” said Mike Bailey, executive vice president of sales and marketing, International Fiber Corp. “Insoluble fiber is zero calories per gram, while soluble has some calories, but they’re certainly tied in with satiety. There are a lot of studies showing inverse relationship in total fiber and calories. If people get more fiber in the diet, they consume fewer calories.”
For example, a study from the University of Texas, Austin, matched 52 overweight/obese adults with 52 normal weight adults and assessed differences in dietary components (J Am Diet Assoc. 2006 Jun;106(6)833-40). Overweight/obese subjects consumed more total fat, saturated fat and cholesterol and less carbohydrate, complex carbohydrate and dietary fiber than normal weight subjects. In fact, reported intake of dietary fiber was inversely related to percent body fat without and with control for confounding factors; fruit intake was also inversely related to body fat. Similar findings were reported by researchers from the University of Rhode Island, Kingston, in which overweight and obese patients received hypocaloric diets with or without fiber-rich whole grain cereals (J Am Diet Assoc. 2006;106(9):1380). While weight loss was similar, the diet that included the added fiber had greater effects on total fat and helped sustain weight loss.
By forming viscous gels, soluble fibers delay carbohydrate digestion and absorption, helping to maintain circulating blood glucose levels, dampen fluctuations in glycemic response and increase insulin sensitivity, while also extending feelings of satiety. “Taken before meals, Viscofiber [a soluble fiber from barley and oat] combines with water to form a soft gel in the stomach, creating a feeling of fullness to help promote weight loss,” Williams said. “Viscofiber also moderates glucose (sugar) absorption in the body to reduce cravings, helping the body utilize nutrients longer and providing more energy. This combination of effects is proven to help dieters achieve and maintain their desired weight.”
Turning Desires to Reality
All of these health benefits have found their way into media reports, which Allan Buck, director R&D, ADM, said has attracted greater interest at retail. “Most consumers have heard they need more fiber for a variety of reasons, and the easiest place to look is on the nutritional panel,” he said.
On those labels, many consumers are finding label claims promoting higher levels of fiber. FDA allows products that are low in fat and contain least 20 percent of the daily value for fiber—about 5 g—per reference amount to promote themselves as “excellent” sources of fiber; “good” sources must contain at least 10 percent, or 2.5 g, per serving.
“In 2006, just over 10 percent of products with added fiber made a fiber claim,” Bailey noted. “Today, if two products are equal in all else, and one has 2 g of fiber and the other only 1 g, that may impact the purchase decision. The fact that consumers need to increase fiber intake incrementally throughout the day in multiple sources is a real opportunity for industry.”
Adding fiber into multiple products to meet the levels recommended by health organizations is obviously an attractive proposition. However, getting fiber into products can prove challenging. “There are several features critical to success of any dietary fiber ingredient,” said Steve Young of Matsutani, developers of Fibersol-2. “These include solubility, color, flavor, effects on added colors and flavors, water binding or lack thereof, effect on food structure or viscosity, economics (cost per unit of dietary fiber), and ease of use.”
Some companies are turning to gums as a fiber source due to their multitasking properties, according to Prenzno. “Gums also act as stabilizers, texturizers, emulsifiers or binding agents, which can result in a product with better characteristics,” she said. The company is also aiming to aid companies in product development; for example, it offers a particular blend developed for use in nutritional bars that adds fiber while serving as a binder and reducing moisture loss during storage.
Others are promoting the benefits of prebiotic fibers. “Functional benefits include flavor and sweetness enhancement, mouthfeel and texture improvement, and flavor masking,” Munteanu said. Perera added such ingredients may have particular benefits in beverage systems. “Certain gums that add high viscosity may not be suitable for fiber fortification in beverages, but may be used as thickeners at very low levels in other applications,” she said. “Soluble fibers that do not add a high viscosity to the finished product are better in beverage applications to deliver higher loads of fiber.”
Bailey added sometimes the best solution is a blend of sources. “Not one fiber is right for everything—not just insoluble or soluble is right for everything,” he said. For example, he said, bamboo fiber can be great in certain applications that need high insoluble fiber inclusions, because its rounded ends provide a smoother mouthfeel. He also advised formulators to make the most of partnerships with suppliers to leverage expertise. “We know how to use fibers in different applications and help the customer develop more valuable products,” Bailey added. “They know their products and processes and we know our fibers and how they operate under different conditions.”Posted on: 24 Sept 2007, by Heather Granato, Natural Products Insider
Posted on: 24 Sept 2007, by Heather Granato, Natural Products Insider
The market is certainly ripe for growth. Frost & Sullivan’s study, Strategic Analysis of the United States Food Fiber Industry, projects revenues to grow from $193.1 million in 2004 to $495.2 million by 2010. The report also stated: “The appeal for food fiber as an additive is not related to its ability to increase the flavor of foods.”
Instead, it appears interest among manufacturers and consumers is linked to health benefits. “There are several factors driving consumers’ interest in dietary fiber, including lowering cholesterol, reducing body weight and increasing energy,” said Christina Munteanu, food applications specialist, GTC Nutrition. “For example, many consumers are experiencing health-related issues due to high cholesterol levels, which has resulted in an increased demand for products that contain heart-healthy solutions.”
This is not to say there isn’t desire for health with good taste. “Consumers are more aware of the health benefits related to the correct intake of dietary fiber,” said Aida Prenzno, laboratory and R&D director, Gum Technology. “But also, the flavors, texture and presentation of high fiber products have improved over the years, making them more enjoyable to eat.”
Kristina Williams, marketing, Cevena Bioproducts Inc., agreed formulation is becoming easier: “Consumers are increasingly interested in improving their diets. Taste is a very important factor and previously the difficulty was creating high fiber foods that appealed to consumer taste. Because of innovative ingredients, it is now easier to formulate high fiber products without compromising taste. Additionally, fiber is a natural product with multiple health benefits.”
Unfortunately, there is a bit of a disconnect on the health end. “Most consumers know that consuming fiber is good for you; however, not all consumers know that different types of fiber result in different health benefits,” said Chandani Perera, food applications project coordinator, Roquette America. “Not all consumers understand the difference between soluble and insoluble fiber or viscous and non-viscous fiber. Therefore, consumer education is necessary to make them aware of the fibers that bring different health benefits.”
Defining the fiber category—and the affiliated health benefits— therefore falls to marketers and suppliers. Although there is no official list of physiologic functions a compound should possess to meet the definition of fiber, generally accepted actions include an effect on intestinal function and the improvement of blood lipid parameters. Dietary fibers also typically have a reduced caloric value. Health benefits of consuming fiber include aiding in digestion and maintaining heart health. In fact, the American Heart Association Eating Plan suggests eating foods high in insoluble and soluble fiber to promote cardiovascular wellness.
Finnish scientists reported subjects who consume a high-fiber diet have a lower incidence of cardiovascular disease (CVD); and that fiber affects several CVD risk factors (J Cardiovasc Nurs. 2006;21(1):3-8). In one 12-week intervention trial, 30 overweight and obese men supplemented a carbohydrate-restricted diet with soluble fiber (as Konjac, 3 g/d) or placebo (Metabolism. 2007;56(1):58-67). At study’s end, subjects taking additional fiber had significant increases (10 percent) in levels of beneficial high-density lipoprotein (HDL), while their low-density lipoprotein (LDL) levels dropped significantly (14.1 percent). Diet alone only benefited LDL levels, though not to the same degree (-6 percent).
Soluble, viscous fibers work to reduce circulating cholesterol levels by inhibiting bile-acid absorption, forcing the liver to take cholesterol from the blood to synthesize and replace the lost bile. The benefits of soluble fiber are well-studied enough to convince FDA to permit foods with at least 0.75 g/serving of soluble fiber from oats or whole-grain barley to bear the claim, “Soluble fiber from foods such as [oats or barley], as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.”
Oat beta-glucan (6 g/d) was found in a recent study of 75 hypercholesterolemic men and women to significantly reduce total and LDL cholesterol, with the added benefit of fermenting in the colon to produce beneficial butyrate (Nutr J. 2007;6:6). A similar intervention in 38 men with mild to moderate hypercholesterolemia reported 6 g of oat beta-glucan could significantly decrease LDL and total cholesterol levels and increase HDL cholesterol (Am J Ther. 2007;14(2):203-12). Barley beta-glucan has similar effects, according to researchers from the University of Minnesota, Minneapolis (Br J Nutr. 2007 Jun;97(6):1162-8).
In a six-week controlled study, mean LDL levels fell by 15 percent in the 5 g high-molecular weight (HMW) barley beta-glucan group, 13 percent in the 5 g low-molecular weight (LMW) group, and 9 percent in the 3 g HMW and LMW groups. And a study investigating the use of soluble fiber from Plantago ovata husk found it could significantly increase HDL levels and decrease LDL levels (Am J Clin Nutr. 2007;85(4):1157-63).
Insoluble fiber also plays a role in heart health, as USDA researchers reported increasing the amount of whole grains and insoluble (whole wheat and brown rice) and soluble fiber (barley) helped reduce systolic and diastolic blood pressure in adults (J Am Diet Assoc. 2006;106(9)1445-9).
That said, insoluble fiber may be better known for its impact on digestive health, working to promote regular bowel movements and prevent constipation, and moving toxins through the colon in less time. Researchers have suggested its ability to speed transit time in the colon and to balance pH in the intestines may help prevent colon cancer (J Epidemiol. 2006 May;16(3):125-35).
Soluble (viscous) fibers, such as pectins, gums, mucilages and beta-glucans, benefit gut health by forming gels in the stomach, slowing flow and increasing nutrient absorption. In addition, beneficial polysaccharides, such as fructooligosaccharides (FOS), act as prebiotics, supporting the growth of beneficial gut bacteria. When FOS reach the colon, they are used by bifidobacteria for growth. NutraFlora® (from GTC Nutrition) short-chain FOS (scFOS®), has been shown to have beneficial effects on mineral absorption and gut health via fermentation in the intestines (Bifidobacteria Microflora. 1990;10(1):65-79) (Am J Clin Nutr. 2004;80:1658-64). This fermentation process produces short-chain fatty acids (scFAs).
“scFAs promote protective effects on the gut and host, such as increased gut integrity enhanced immunity through pathogen inhibition, improved normal bowel function, and improved nutrient metabolism and absorption, without adverse effects,” said Coni Francis, Ph.D., R.D., senior manager of science, marketing and technical services, GTC Nutrition.
Roquette offers NUTRIOSE®, a food dextrin with high fiber content, that also works as a probiotic. “NUTRIOSE ferments progressively in the large intestine, releasing short-chain fatty acids and improving gut health,” Perera said. “It also hinders the growth of potentially pathogenic bacteria and increases the number of beneficial bacteria in the gut.” Larch Arabinogalactan (LAG), as FiberAid® from LONZA, a naturally occurring, soluble dietary fiber extracted from the larch (L. occidentalis) tree offers a concentrated form of arabinogalactan.
Joanne Slavin, Ph.D., R.D. lead researcher, and professor, Department of Food Science and Nutrition at the University of Minnesota, Rochester, said LAG has broad health benefits, including serving as a prebiotic for beneficial gut bacteria and aiding bowel habits. A more-appealing consumer health benefit of fiber is its link to weight loss. “One of the most important trends in the health area is calorie management and the obesity issue when you’re talking about most fiber,” said Mike Bailey, executive vice president of sales and marketing, International Fiber Corp. “Insoluble fiber is zero calories per gram, while soluble has some calories, but they’re certainly tied in with satiety. There are a lot of studies showing inverse relationship in total fiber and calories. If people get more fiber in the diet, they consume fewer calories.”
For example, a study from the University of Texas, Austin, matched 52 overweight/obese adults with 52 normal weight adults and assessed differences in dietary components (J Am Diet Assoc. 2006 Jun;106(6)833-40). Overweight/obese subjects consumed more total fat, saturated fat and cholesterol and less carbohydrate, complex carbohydrate and dietary fiber than normal weight subjects. In fact, reported intake of dietary fiber was inversely related to percent body fat without and with control for confounding factors; fruit intake was also inversely related to body fat. Similar findings were reported by researchers from the University of Rhode Island, Kingston, in which overweight and obese patients received hypocaloric diets with or without fiber-rich whole grain cereals (J Am Diet Assoc. 2006;106(9):1380). While weight loss was similar, the diet that included the added fiber had greater effects on total fat and helped sustain weight loss.
By forming viscous gels, soluble fibers delay carbohydrate digestion and absorption, helping to maintain circulating blood glucose levels, dampen fluctuations in glycemic response and increase insulin sensitivity, while also extending feelings of satiety. “Taken before meals, Viscofiber [a soluble fiber from barley and oat] combines with water to form a soft gel in the stomach, creating a feeling of fullness to help promote weight loss,” Williams said. “Viscofiber also moderates glucose (sugar) absorption in the body to reduce cravings, helping the body utilize nutrients longer and providing more energy. This combination of effects is proven to help dieters achieve and maintain their desired weight.”
Turning Desires to Reality
All of these health benefits have found their way into media reports, which Allan Buck, director R&D, ADM, said has attracted greater interest at retail. “Most consumers have heard they need more fiber for a variety of reasons, and the easiest place to look is on the nutritional panel,” he said.
On those labels, many consumers are finding label claims promoting higher levels of fiber. FDA allows products that are low in fat and contain least 20 percent of the daily value for fiber—about 5 g—per reference amount to promote themselves as “excellent” sources of fiber; “good” sources must contain at least 10 percent, or 2.5 g, per serving.
“In 2006, just over 10 percent of products with added fiber made a fiber claim,” Bailey noted. “Today, if two products are equal in all else, and one has 2 g of fiber and the other only 1 g, that may impact the purchase decision. The fact that consumers need to increase fiber intake incrementally throughout the day in multiple sources is a real opportunity for industry.”
Adding fiber into multiple products to meet the levels recommended by health organizations is obviously an attractive proposition. However, getting fiber into products can prove challenging. “There are several features critical to success of any dietary fiber ingredient,” said Steve Young of Matsutani, developers of Fibersol-2. “These include solubility, color, flavor, effects on added colors and flavors, water binding or lack thereof, effect on food structure or viscosity, economics (cost per unit of dietary fiber), and ease of use.”
Some companies are turning to gums as a fiber source due to their multitasking properties, according to Prenzno. “Gums also act as stabilizers, texturizers, emulsifiers or binding agents, which can result in a product with better characteristics,” she said. The company is also aiming to aid companies in product development; for example, it offers a particular blend developed for use in nutritional bars that adds fiber while serving as a binder and reducing moisture loss during storage.
Others are promoting the benefits of prebiotic fibers. “Functional benefits include flavor and sweetness enhancement, mouthfeel and texture improvement, and flavor masking,” Munteanu said. Perera added such ingredients may have particular benefits in beverage systems. “Certain gums that add high viscosity may not be suitable for fiber fortification in beverages, but may be used as thickeners at very low levels in other applications,” she said. “Soluble fibers that do not add a high viscosity to the finished product are better in beverage applications to deliver higher loads of fiber.”
Bailey added sometimes the best solution is a blend of sources. “Not one fiber is right for everything—not just insoluble or soluble is right for everything,” he said. For example, he said, bamboo fiber can be great in certain applications that need high insoluble fiber inclusions, because its rounded ends provide a smoother mouthfeel. He also advised formulators to make the most of partnerships with suppliers to leverage expertise. “We know how to use fibers in different applications and help the customer develop more valuable products,” Bailey added. “They know their products and processes and we know our fibers and how they operate under different conditions.”Posted on: 24 Sept 2007, by Heather Granato, Natural Products Insider
Posted on: 24 Sept 2007, by Heather Granato, Natural Products Insider
Tuesday, October 2, 2007
Functional ingredients could boost the drinks sector
Functional mixers and natural ingredients could give the
Mintel''s On-trade Soft Drinks 2007 said an emerging trend in consumers aged 20 to 30 is to offset alcohol intake - especially excessive amounts - by consuming fortified health beverages and organic food. This "detox/retox" mix could even be added to an alcoholic beverage through ingredients such as milk thistle, to help counteract hangover symptoms, Mintel said.
The report points out two crucial steps for beverage makers and ingredients suppliers, who can take advantage of the trend by either offering detox specific products filled with functional ingredient. Companies could also follow Mintel's advice and use natural ingredients to boost the body's hydration as a mixer which can be drunk with alcohol. Mintel's message also adds support to an increasing trend for companies looking to add nutraceuticals to drinks to help boost consumer health and well- being.
Well-being drinks, those which offer health benefits beyond basic nutrition, is the third fastest growing drinks category and has now reached £841m in value. Functionailty is becoming the buzz word for all types of drink sectors. Last week the global functional dairy drinks market was predicted to see 600m litres consumed reach €6,250m in value, according to Zenith International.
By Alex McNally,
Sunday, September 30, 2007
Beverage industry growth to stem from functionality
The entire non-alcoholic beverage industry is making a shift towards functionality, if the findings of a recent report from global investment analyst Canaccord Adams spell true.
As part of its newsletter on equity research - Healthy Living Monthly - the firm highlighted an increased consumer focus on health and wellness as a key driver of new trends in the beverages. The group predicts that while traditional soft drinks still account for most of the market, growth and innovation will stem from more alternative segments. There will as such be opportunities for functional beverage and ingredients manufacturers alike as these categories grow. But it depends on how they align their resources and efforts. "The beverage industry has become a leading delivery vehicle for functional nutritional ingredients, is a major beneficiary of the convenience movement in the US, and is desperate, in our opinion, for any new ideas to offset the stagnant market for carbonated soft drinks," write the report's authors.
Canaccord Adams valued the US non-alcoholic beverage market at $100bn in 2005. Carbonated soft drinks (CSDs) take up the majority of this market, with a reported $64.7bn in sales. However, the analyst says growth in the non-alcoholic segment is coming from categories other than soft drinks as consumers move towards healthier options or, at least, options that are perceived as healthier. The firm conjectures this interest in healthier beverages is in part due to the fact US consumers are increasingly overweight. An estimated 66 percent of adults in the US are either overweight or obese, based on results from the 2003-2004 National Health and Nutrition Examination Survey (NHANES). The rate of obesity more than doubled from the previous NHANES survey - increasing from 15.0 percent (1976-1980) to 32.9 percent (2003-2004).
In terms of recommending how manufacturers large and small ought to innovate in this market, the report repeatedly highlights the example of the rise of energy drink. "The history of the energy drink category in the United States illustrates both the opportunities and the risks that exist as change occurs within the beverage industry," write the analysts. While Canaccord Adams has identified emerging trends in the beverage market as being fortification, functionality, and a shift towards premium, "green" and organic products, it indicates that knowing when to buy and when to sell is key to succeeding in this market. For instance, instead of water, beverage manufacturers should now look out for 'enhanced' water. "Don't buy commodity bottled water today, despite its enormous profitability," states the report. "It is late in the trend, and the early adopters are telling us that."
Waters fortified with healthy ingredients hold the biggest potential and are being cashed in on by the beverage giants. Coca-Cola this year forked out $4.1bn to acquire vitamin water company Energy Brands for the manufacture and marketing of new nutritionally enhanced vitamin water lines. These fortified categories are the way of the future, according to Canaccord Adams, and are not limited to water. "We recommend buying energy and all types of "functional" categories - buy tea, meal replacements, zero-calorie beverages and emerging calorie-free sweeteners, while selling carbonated sodas, high-calorie daily beverages and yes, even milk."
The analyst states that though dairy was once the bastion for beverage fortification, it has given way to alternative drink sources that come with perhaps less calories or fat. While the beverage giants may be good at purveying continuous pipelines of tried and true brands, Canaccord Adams implies in its report they would be best to stick with this and leave it smaller companies to innovate. The larger players can then step in and engulf successful brands through acquisitions only they can dream to afford. "Legacy industry leaders such as Coca-Cola and PepsiCo are not innovators, and they actively utilize consolidation to add premium brands to their product offering." According to Canaccord, only two percent of all new launches in the US food industry ever reach $50mn in sales - meaning it makes more sense for the larger established companies to let smaller ones incur the risks until a brand is established.
By Clarisse Douaud, 27 Sept 2007, Food Navigator USA
As part of its newsletter on equity research - Healthy Living Monthly - the firm highlighted an increased consumer focus on health and wellness as a key driver of new trends in the beverages. The group predicts that while traditional soft drinks still account for most of the market, growth and innovation will stem from more alternative segments. There will as such be opportunities for functional beverage and ingredients manufacturers alike as these categories grow. But it depends on how they align their resources and efforts. "The beverage industry has become a leading delivery vehicle for functional nutritional ingredients, is a major beneficiary of the convenience movement in the US, and is desperate, in our opinion, for any new ideas to offset the stagnant market for carbonated soft drinks," write the report's authors.
Canaccord Adams valued the US non-alcoholic beverage market at $100bn in 2005. Carbonated soft drinks (CSDs) take up the majority of this market, with a reported $64.7bn in sales. However, the analyst says growth in the non-alcoholic segment is coming from categories other than soft drinks as consumers move towards healthier options or, at least, options that are perceived as healthier. The firm conjectures this interest in healthier beverages is in part due to the fact US consumers are increasingly overweight. An estimated 66 percent of adults in the US are either overweight or obese, based on results from the 2003-2004 National Health and Nutrition Examination Survey (NHANES). The rate of obesity more than doubled from the previous NHANES survey - increasing from 15.0 percent (1976-1980) to 32.9 percent (2003-2004).
In terms of recommending how manufacturers large and small ought to innovate in this market, the report repeatedly highlights the example of the rise of energy drink. "The history of the energy drink category in the United States illustrates both the opportunities and the risks that exist as change occurs within the beverage industry," write the analysts. While Canaccord Adams has identified emerging trends in the beverage market as being fortification, functionality, and a shift towards premium, "green" and organic products, it indicates that knowing when to buy and when to sell is key to succeeding in this market. For instance, instead of water, beverage manufacturers should now look out for 'enhanced' water. "Don't buy commodity bottled water today, despite its enormous profitability," states the report. "It is late in the trend, and the early adopters are telling us that."
Waters fortified with healthy ingredients hold the biggest potential and are being cashed in on by the beverage giants. Coca-Cola this year forked out $4.1bn to acquire vitamin water company Energy Brands for the manufacture and marketing of new nutritionally enhanced vitamin water lines. These fortified categories are the way of the future, according to Canaccord Adams, and are not limited to water. "We recommend buying energy and all types of "functional" categories - buy tea, meal replacements, zero-calorie beverages and emerging calorie-free sweeteners, while selling carbonated sodas, high-calorie daily beverages and yes, even milk."
The analyst states that though dairy was once the bastion for beverage fortification, it has given way to alternative drink sources that come with perhaps less calories or fat. While the beverage giants may be good at purveying continuous pipelines of tried and true brands, Canaccord Adams implies in its report they would be best to stick with this and leave it smaller companies to innovate. The larger players can then step in and engulf successful brands through acquisitions only they can dream to afford. "Legacy industry leaders such as Coca-Cola and PepsiCo are not innovators, and they actively utilize consolidation to add premium brands to their product offering." According to Canaccord, only two percent of all new launches in the US food industry ever reach $50mn in sales - meaning it makes more sense for the larger established companies to let smaller ones incur the risks until a brand is established.
By Clarisse Douaud, 27 Sept 2007, Food Navigator USA
Nutraceuticals could bridge gap in healthy snacks
More than 20 percent of American consumers indicate they are now seeking healthier snacking options, according to Datamonitor - spelling opportunity for healthy ingredient manufacturers.
Consumer priorities are slowly shifting towards better-for-you foods and this could create further potential for the nutraceutical industry to collaborate with snack food makers as they look to enhance the healthy profile of their products. However, according to a new survey from Datamonitor, there are two obstacles to this pursuit of healthy snacking: taste factors and the credibility of the healthy potential of traditional snacks.
In the survey, Datamonitor found consumers are not willing to sacrifice taste in their quest for healthy snacks - backing up findings from previous surveys. Datamonitor revealed that 80 percent of men and women in the US and Europe agreed companies need to enhance the flavor and tastiness of healthy products. The key for manufacturers is to find the balance between health and taste that will keep consumers coming back for more and make them feel good about their choice. "Although healthy products remain a small percentage of overall indulgent snack releases, the indication is that a growing number of consumers wish to snack indulgently, but in a "guilt-free" manner", said the report author, Datamonitor consumer market analyst Richard Parker.
The market analyst surveyed 1,000 consumers in the US. Of the respondents, 24.4 percent indicated that over the past 12 months they had been "much more" likely to look for food and drink that is both convenient and healthy. While 36.7 percent said they had become "slightly more" likely to over that same period. Snack food manufacturers have been aiming to reduce ingredients such as trans fats and salts, but there is perhaps further room for the makers of fortifying ingredients to bridge the health gap for consumers. According to Datamonitor, "health" has become a growing product claim among typically unhealthy snack categories such as confectionery and savory snacks. These are now moving beyond focusing just on reduced fat or sugar, and on to functional benefits such as added vitamins or antioxidants.
The market analyst notes that consumer trust in healthy snacks still needs to be taken into account by manufacturers when making claims surrounding the healthy potential of a product. Snack foods and beverages with health benefits seem counter-intuitive to many consumers and skepticism towards corporate messages makes it an uphill battle for traditional snack producers, says Datamonitor. Added to this is the fact that health considerations are still not found to be the primary influence in a consumer's choice when purchasing impulse snack foods. As such, they ignore the unhealthy characteristics of such snacks and choose them instead for their taste and to indulge themselves.
Over a third of the survey participants in both continents said they had looked for small indulgences to offer them escapism from daily pressures with greater regularity. A recent report from Packaged Facts found that 33 percent of consumers say they do not have time to prepare healthy meals and as such are looking for on-the-go options. Meanwhile, Mintel reported that salty snacks are facing serious threats in the US. The market analyst valued this market at $9.8bn in 2007, a four percent decline in constant terms since 2002. The main factors at play were said to be competition from healthier alternatives outside the category.
The market, which Mintel calculates through sales in food, drug and mass merchandiser outlets (excluding Wal-Mart), has seen a general decline in consumption of pretzels, corn and tortilla chip snacks, cheese snacks and popcorn. Sales for these products went down by six percent since 2003, while potato chip consumption remained stagnant.
By Clarisse Douaud, 24 Sept 2007, Food Navigator USA
Consumer priorities are slowly shifting towards better-for-you foods and this could create further potential for the nutraceutical industry to collaborate with snack food makers as they look to enhance the healthy profile of their products. However, according to a new survey from Datamonitor, there are two obstacles to this pursuit of healthy snacking: taste factors and the credibility of the healthy potential of traditional snacks.
In the survey, Datamonitor found consumers are not willing to sacrifice taste in their quest for healthy snacks - backing up findings from previous surveys. Datamonitor revealed that 80 percent of men and women in the US and Europe agreed companies need to enhance the flavor and tastiness of healthy products. The key for manufacturers is to find the balance between health and taste that will keep consumers coming back for more and make them feel good about their choice. "Although healthy products remain a small percentage of overall indulgent snack releases, the indication is that a growing number of consumers wish to snack indulgently, but in a "guilt-free" manner", said the report author, Datamonitor consumer market analyst Richard Parker.
The market analyst surveyed 1,000 consumers in the US. Of the respondents, 24.4 percent indicated that over the past 12 months they had been "much more" likely to look for food and drink that is both convenient and healthy. While 36.7 percent said they had become "slightly more" likely to over that same period. Snack food manufacturers have been aiming to reduce ingredients such as trans fats and salts, but there is perhaps further room for the makers of fortifying ingredients to bridge the health gap for consumers. According to Datamonitor, "health" has become a growing product claim among typically unhealthy snack categories such as confectionery and savory snacks. These are now moving beyond focusing just on reduced fat or sugar, and on to functional benefits such as added vitamins or antioxidants.
The market analyst notes that consumer trust in healthy snacks still needs to be taken into account by manufacturers when making claims surrounding the healthy potential of a product. Snack foods and beverages with health benefits seem counter-intuitive to many consumers and skepticism towards corporate messages makes it an uphill battle for traditional snack producers, says Datamonitor. Added to this is the fact that health considerations are still not found to be the primary influence in a consumer's choice when purchasing impulse snack foods. As such, they ignore the unhealthy characteristics of such snacks and choose them instead for their taste and to indulge themselves.
Over a third of the survey participants in both continents said they had looked for small indulgences to offer them escapism from daily pressures with greater regularity. A recent report from Packaged Facts found that 33 percent of consumers say they do not have time to prepare healthy meals and as such are looking for on-the-go options. Meanwhile, Mintel reported that salty snacks are facing serious threats in the US. The market analyst valued this market at $9.8bn in 2007, a four percent decline in constant terms since 2002. The main factors at play were said to be competition from healthier alternatives outside the category.
The market, which Mintel calculates through sales in food, drug and mass merchandiser outlets (excluding Wal-Mart), has seen a general decline in consumption of pretzels, corn and tortilla chip snacks, cheese snacks and popcorn. Sales for these products went down by six percent since 2003, while potato chip consumption remained stagnant.
By Clarisse Douaud, 24 Sept 2007, Food Navigator USA
Consumers thirsty for functional dairy drinks
The functional dairy drink market has hit €3,400m with consumption reaching 999 million litres - but the days of the probiotic yoghurt shot may be numbered, according to a report.
Analysts at Zenith International have said drinks consumption across West Europe, United States and Japan rose by 12 per cent from a 2005 point of 892 million litres. And by the end of this year consumption could hit the 1,111 million litre mark, the report added. Analyst Jenny Foulds said: "The early influence of Japan's Yakult, the daily dose probiotic yoghurt shot, is undoubtedly one of the main reasons why the functional dairy drinks market has been able to develop so successfully."
The rise in sales reflects increasing consumer demand for functional foods, which are seen to be healthy, improve lifestyle and are easily ingested. Indeed, companies are looking for more innovative ways of getting on the functional yoghurt drink bandwagon, and just yesterday Russia's Wimm-Bill-Dann said it will launch a probiotic drink and drinking yoghurt aimed at boosting skin health. In 2004 Yakult passed its 10-year anniversary on the European market, and its presence and success, spurred others to launch other functional products.
By 2011 sales of functional dairy drinks across the markets of West Europe, United States and Japan are projected to reach 1,600 million litres and €6,250m in value by 2011, Zenith said. Zenith's 2007 Functional Dairy Drinks report said Western Europe is by far the largest of the three markets, seeing strong double figure growth in 2006. Europeans account for just over 56 per cent of the market. The US is experiencing year on year growth of around 50 per cent, albeit from a low base. America accounts for just 1.8 per cent of the market. Japan's volume share is "slowly being eroded", the report added. Traditional probiotic yogurt shots are declining in some markets, Zenith said.
Zenith analysts said consumer confusion over health claims and an overwhelming variety is also hampering growth, but these difficulties are being overcome by dairy-based opportunities in other functional beverage categories, such as sports drinks, energy drinks and cosmeceuticals. Foulds added: "As health conscious consumers seek more individual solutions and choices, the uppermost challenge for those entering the functional dairy drinks category is how to respond to this ever changing agenda. Product positioning will become increasingly important, as will appealing to principles such as convenience, provenance and health"
"Further investment in new functional ingredients and flavours, supported by a growing body of evidence in favour of dairy's wide ranging benefits, will ensure continued potential for future growth," she added. More recently companies have been looking to incorporate probiotics outside of the traditional yoghurt pot. Chr Hansen launched a probiotic strain in Ciambello cheese in Italy, which will contain the bacteria BB-12.
Dairy foods, including fermented milks and yoghurts, are among the best accepted food carriers for probiotic cultures, which are frequently limited to refrigerated foods as they are sensitive to heat, humidity and other harsh conditions.
By Alex McNally, 28 Sept 2007, Food Production Daily Europe
Analysts at Zenith International have said drinks consumption across West Europe, United States and Japan rose by 12 per cent from a 2005 point of 892 million litres. And by the end of this year consumption could hit the 1,111 million litre mark, the report added. Analyst Jenny Foulds said: "The early influence of Japan's Yakult, the daily dose probiotic yoghurt shot, is undoubtedly one of the main reasons why the functional dairy drinks market has been able to develop so successfully."
The rise in sales reflects increasing consumer demand for functional foods, which are seen to be healthy, improve lifestyle and are easily ingested. Indeed, companies are looking for more innovative ways of getting on the functional yoghurt drink bandwagon, and just yesterday Russia's Wimm-Bill-Dann said it will launch a probiotic drink and drinking yoghurt aimed at boosting skin health. In 2004 Yakult passed its 10-year anniversary on the European market, and its presence and success, spurred others to launch other functional products.
By 2011 sales of functional dairy drinks across the markets of West Europe, United States and Japan are projected to reach 1,600 million litres and €6,250m in value by 2011, Zenith said. Zenith's 2007 Functional Dairy Drinks report said Western Europe is by far the largest of the three markets, seeing strong double figure growth in 2006. Europeans account for just over 56 per cent of the market. The US is experiencing year on year growth of around 50 per cent, albeit from a low base. America accounts for just 1.8 per cent of the market. Japan's volume share is "slowly being eroded", the report added. Traditional probiotic yogurt shots are declining in some markets, Zenith said.
Zenith analysts said consumer confusion over health claims and an overwhelming variety is also hampering growth, but these difficulties are being overcome by dairy-based opportunities in other functional beverage categories, such as sports drinks, energy drinks and cosmeceuticals. Foulds added: "As health conscious consumers seek more individual solutions and choices, the uppermost challenge for those entering the functional dairy drinks category is how to respond to this ever changing agenda. Product positioning will become increasingly important, as will appealing to principles such as convenience, provenance and health"
"Further investment in new functional ingredients and flavours, supported by a growing body of evidence in favour of dairy's wide ranging benefits, will ensure continued potential for future growth," she added. More recently companies have been looking to incorporate probiotics outside of the traditional yoghurt pot. Chr Hansen launched a probiotic strain in Ciambello cheese in Italy, which will contain the bacteria BB-12.
Dairy foods, including fermented milks and yoghurts, are among the best accepted food carriers for probiotic cultures, which are frequently limited to refrigerated foods as they are sensitive to heat, humidity and other harsh conditions.
By Alex McNally, 28 Sept 2007, Food Production Daily Europe
Wednesday, September 26, 2007
Healthy, Indulgent Snacks on the Rise
When it comes to snacks, consumers really do want it all, according to a new report from London-based Datamonitor: health, convenience and indulgence. This triumvirate will drive demand for healthy products in the future, says the market analysis firm. But the challenge for manufacturers is to build up trust between themselves and the consumer regarding the products’ healthfulness.
According to the report, more than 20% of European and U.S. consumers surveyed indicated they were looking for healthy snack options much more than before. Its author, Richard Parker, points out that, although healthy products make up a small proportion of indulgent snack releases, an increasing number of people want guilt-free indulgence.
Despite snacks’ frequently unhealthy reputation for excess calories and nutritionally suspect ingredients, snacking remains an important part of daily eating and drinking behavior as consumers search for products that match their hectic life styles. However, they often see healthy foods as less convenient, requiring more time-intensive preparation, and also lacking indulgent qualities that aren’t an acceptable trade-off for health considerations. The report says that products that combine health, convenience and indulgence can help them consume a healthy diet, practice a time-pressed lifestyle, and still experience qualities that make snacking pleasurable.
Datamonitor’s 2006 survey found that 60% of European and U.S. consumers had sought convenient and healthy food and drinks more often in the last year. And over a third had more-often looked for indulgences that offered an escape from daily pressures. In addition, 80% of both men and women agreed that companies need to enhance the flavor and tastiness of healthy products.
The report found that manufacturers of healthy snack products are increasingly focusing not just on reduced fat or sugar, but on functional benefits, such as added vitamins or antioxidants. In Europe, 2.9% of 2006 snack introductions featured “health” as a product claim, while the U.S. level was up to 6.5%. However, the author warns that snack foods and beverages with health benefits “still seem counter-intuitive to many consumers, and skepticism towards corporate messages makes it an uphill battle for traditional snack producers.” Datamonitor also found that health considerations are still not a primary influence on choice of more traditional, impulse snack food or beverage options. While consumers are clearly aware of products’ unhealthy attributes, they focus on other traits such as taste and indulgence. “Snacking is a strongly sensory-based and emotive experience, and is often a response to stress or a momentary form of escapism,” says Parker. “If that is to be fulfilling in a healthy way, then the indulgent characteristics must still be satisfied.”
By Lynn A. Kuntz, posted on 21 Sept 2007, Food Product Design
According to the report, more than 20% of European and U.S. consumers surveyed indicated they were looking for healthy snack options much more than before. Its author, Richard Parker, points out that, although healthy products make up a small proportion of indulgent snack releases, an increasing number of people want guilt-free indulgence.
Despite snacks’ frequently unhealthy reputation for excess calories and nutritionally suspect ingredients, snacking remains an important part of daily eating and drinking behavior as consumers search for products that match their hectic life styles. However, they often see healthy foods as less convenient, requiring more time-intensive preparation, and also lacking indulgent qualities that aren’t an acceptable trade-off for health considerations. The report says that products that combine health, convenience and indulgence can help them consume a healthy diet, practice a time-pressed lifestyle, and still experience qualities that make snacking pleasurable.
Datamonitor’s 2006 survey found that 60% of European and U.S. consumers had sought convenient and healthy food and drinks more often in the last year. And over a third had more-often looked for indulgences that offered an escape from daily pressures. In addition, 80% of both men and women agreed that companies need to enhance the flavor and tastiness of healthy products.
The report found that manufacturers of healthy snack products are increasingly focusing not just on reduced fat or sugar, but on functional benefits, such as added vitamins or antioxidants. In Europe, 2.9% of 2006 snack introductions featured “health” as a product claim, while the U.S. level was up to 6.5%. However, the author warns that snack foods and beverages with health benefits “still seem counter-intuitive to many consumers, and skepticism towards corporate messages makes it an uphill battle for traditional snack producers.” Datamonitor also found that health considerations are still not a primary influence on choice of more traditional, impulse snack food or beverage options. While consumers are clearly aware of products’ unhealthy attributes, they focus on other traits such as taste and indulgence. “Snacking is a strongly sensory-based and emotive experience, and is often a response to stress or a momentary form of escapism,” says Parker. “If that is to be fulfilling in a healthy way, then the indulgent characteristics must still be satisfied.”
By Lynn A. Kuntz, posted on 21 Sept 2007, Food Product Design
Friday, September 21, 2007
Scientists pinpoint Inulin's calcium absorption site
The ability of prebiotics inulin and oligofructose to enhance absorption of calcium in the intestine is focussed in the colon, suggests a new study with young adults that backs up animal studies.
The research, published in the October issue of The Journal of Nutrition, improves our understanding of the ingredient, and may aid the development of other products, suggested the researchers, led by Steven Abrams. "This study provided confirmation that the animal studies, which had identified a benefit of [inulin-type fructan] ITF for calcium absorption, accurately identified the principal mechanisms as well," wrote the authors, from Baylor College of Medicine (Houston), the USDA/Agricultural Research Service Clinical Nutrition Research Center, and Texas Children's Hospital.
"Furthermore, understanding the site of action may be helpful in considering the effects of ITF and related products on the absorption of other minerals or on the design of other ITF products," they added. The research appears to confirm the potential of the ingredient to support bone health and prevent osteoporosis, estimated to affect about 75m people in Europe, the USA and Japan. Currently, two approaches are being pursued to prevent osteoporosis: First, optimise bone mass acquisition during adolescence, and secondly, minimise bone loss after the menopause.
The majority of work with inulin and oligofructose to date in both animals and humans has focussed on the first approach, with animal studies in particular showing repeatedly over the last decade that inulin/ oligofructose supplementation to a diet results in more absorption of calcium. "The mechanism of action in increasing absorption is unknown but may be related to increased colonic calcium absorption," stated the authors.
Abrams and co-workers recruited 13 young adults (average age 23.8, average BMI 21.9 kg per sq. m) and assigned them to eight weeks of supplementation with eight grams of a inulin-type fructans (Beneo Synergy 1, Orafti). The subjects underwent a calcium isotope study (42Ca orally, and 46Ca intravenously) before and after starting the prebiotic supplementation. Eight of the subjects (average calcium intake of 900 mg/d) were reported to have responded to prebiotic supplementation, with increased calcium absorption of at least three per cent, from 22.7 to 31.0 per cent.
Seventy percent of the absorption increase was found to have occurred in the colon, said the researchers. This is equivalent to a 49 mg per day being absorbed in the colon."Given the multiple methods by which ITF acts, it is not surprising that some human subjects have a much greater response than others. Our results demonstrate that in those individuals who respond to ITF, its effects primarily occur in the colon," they stated.They added, however, that while increased solubility of calcium in the colon appears to be the predominant mechanism for IFT, whole gut mechanisms must not be ignored.
"In this regard, it is important to remember that in humans, calcium absorption primarily occurs in the upper portion of the small intestine compared with the large intestine in rats," stated Abrams and co-workers. The study is in-line with studies with human adolescents, where short-term supplementation with the synergistically active mixture of oligofructose and long-chain inulin (SYN1) is reported to have a higher calcium absorption (38 per cent), than the placebo group (32 per cent).
These increases in calcium absorption were subsequently repeated by long-term supplementation studies of up to a year in length. Indeed, one study reported that girls and boys aged between 9 and 12 supplemented with SYN1 had an additional net accretion of calcium of 30 milligrams per day, compared to the controls who received a placebo (American Journal of Clinical Nutrition, 2005, Vol. 82, pp. 471-476).
Belgium's Orafti has been influential in building the science behind inulin and oligofructose, backing research into potential benefits for a variety of health conditions ranging from bones to colorectal cancer, from immunity to satiety and weight management. The company co-funded the current study, along with the USDA Agricultural Research Service and the National Institutes of Health.
Source: Journal of Nutrition
Volume 137, Pages 2208-2212
"An Inulin-Type Fructan Enhances Calcium Absorption Primarily via an Effect on Colonic Absorption in Humans"
Authors: S.A. Abrams, K.M. Hawthorne, O. Aliu, P.D. Hicks, Z. Chen, I.J. Griffin
The research, published in the October issue of The Journal of Nutrition, improves our understanding of the ingredient, and may aid the development of other products, suggested the researchers, led by Steven Abrams. "This study provided confirmation that the animal studies, which had identified a benefit of [inulin-type fructan] ITF for calcium absorption, accurately identified the principal mechanisms as well," wrote the authors, from Baylor College of Medicine (Houston), the USDA/Agricultural Research Service Clinical Nutrition Research Center, and Texas Children's Hospital.
"Furthermore, understanding the site of action may be helpful in considering the effects of ITF and related products on the absorption of other minerals or on the design of other ITF products," they added. The research appears to confirm the potential of the ingredient to support bone health and prevent osteoporosis, estimated to affect about 75m people in Europe, the USA and Japan. Currently, two approaches are being pursued to prevent osteoporosis: First, optimise bone mass acquisition during adolescence, and secondly, minimise bone loss after the menopause.
The majority of work with inulin and oligofructose to date in both animals and humans has focussed on the first approach, with animal studies in particular showing repeatedly over the last decade that inulin/ oligofructose supplementation to a diet results in more absorption of calcium. "The mechanism of action in increasing absorption is unknown but may be related to increased colonic calcium absorption," stated the authors.
Abrams and co-workers recruited 13 young adults (average age 23.8, average BMI 21.9 kg per sq. m) and assigned them to eight weeks of supplementation with eight grams of a inulin-type fructans (Beneo Synergy 1, Orafti). The subjects underwent a calcium isotope study (42Ca orally, and 46Ca intravenously) before and after starting the prebiotic supplementation. Eight of the subjects (average calcium intake of 900 mg/d) were reported to have responded to prebiotic supplementation, with increased calcium absorption of at least three per cent, from 22.7 to 31.0 per cent.
Seventy percent of the absorption increase was found to have occurred in the colon, said the researchers. This is equivalent to a 49 mg per day being absorbed in the colon."Given the multiple methods by which ITF acts, it is not surprising that some human subjects have a much greater response than others. Our results demonstrate that in those individuals who respond to ITF, its effects primarily occur in the colon," they stated.They added, however, that while increased solubility of calcium in the colon appears to be the predominant mechanism for IFT, whole gut mechanisms must not be ignored.
"In this regard, it is important to remember that in humans, calcium absorption primarily occurs in the upper portion of the small intestine compared with the large intestine in rats," stated Abrams and co-workers. The study is in-line with studies with human adolescents, where short-term supplementation with the synergistically active mixture of oligofructose and long-chain inulin (SYN1) is reported to have a higher calcium absorption (38 per cent), than the placebo group (32 per cent).
These increases in calcium absorption were subsequently repeated by long-term supplementation studies of up to a year in length. Indeed, one study reported that girls and boys aged between 9 and 12 supplemented with SYN1 had an additional net accretion of calcium of 30 milligrams per day, compared to the controls who received a placebo (American Journal of Clinical Nutrition, 2005, Vol. 82, pp. 471-476).
Belgium's Orafti has been influential in building the science behind inulin and oligofructose, backing research into potential benefits for a variety of health conditions ranging from bones to colorectal cancer, from immunity to satiety and weight management. The company co-funded the current study, along with the USDA Agricultural Research Service and the National Institutes of Health.
Source: Journal of Nutrition
Volume 137, Pages 2208-2212
"An Inulin-Type Fructan Enhances Calcium Absorption Primarily via an Effect on Colonic Absorption in Humans"
Authors: S.A. Abrams, K.M. Hawthorne, O. Aliu, P.D. Hicks, Z. Chen, I.J. Griffin
Thursday, September 20, 2007
Women want to know more about nutrition for menopause
A survey sponsored by Archer Daniels Midland (ADM) has found that women want their doctors to inform them about non-medicinal options for relieving menopausal symptoms.
The agribusiness giant has been propping up marketing for its Novasoy branded soy isoflavones by means of an education campaign geared at consumers and the healthcare sector on the potential benefits of the ingredient for a common symptom of menopause - hot flashes.
Consumer interest in supplement or non-medicinal support for menopause is likely related to research and negative publicity on hormone replacement therapy (HRT). As such, there is more room for the manufacturers of food compounds with such applications to fill the gap.
"This research shows that women's expectations are changing," said Liza Pepple, product manager at ADM Natural Health & Nutrition. "Women are looking for their healthcare professionals to be as educated about natural alternatives for treating menopausal symptoms as they are about other options."
Once the standard therapy for menopausal symptoms in the US, HRT became the center of controversy in July 2002 when a National Institutes of Health study showed that taking hormone replacement therapy could increase the risk of heart attack, stroke or breast cancer.
In July 2005 the International Agency for Research on Cancer, a United Nations agency, changed the classification of hormonal menopause therapy from "possibly carcinogenic to humans" to "carcinogenic to humans".
The span of the population dealing with menopause and its potentially burdensome symptoms is significant, thereby representing a sizeable consumer segment. The onset of natural menopause occurs between the ages of 40 and 58, with a median of 47.5 years, says the American Menopause Society. As part of the ADM-sponsored survey, "Women & menopause: a look at supplement use," 1,258 women between the ages of 40 and 55 were polled.
A third of these women indicated they do try natural supplements for the relief of menopausal symptoms, and a quarter said natural supplements are their "treatment of choice." Also, according to ADM, nearly all the respondents who are using dietary supplements for hot flashes say these are their "favorite method of treatment". However, it was not clear what proportion of these products contains soy isoflavones.
The survey indicates women turn to health professionals more than any other source for guidance about menopause. Forty-eight percent of the respondents said they talk to their obstetrician or gynecologist as their menopause treatment advisor, while 38 percent look to their family physician or general physician, and another 19 percent consult a nurse practitioner, nurse or pharmacist.
Isoflavones are phytoestrogens, active substances derived from plants that have a weak estrogen-like action. They have proved to be a popular alternative to hormone replacement therapy for those wishing to control menopause symptoms without resorting to drugs. They have also been shown to provide a number of other health benefits, including the promotion of heart health and the maintenance of bone health in post-menopausal women.
Demand for soy proteins and other products has been growing rapidly, driven largely by these health links. The Freedonia Group predict that by the end of 2007, US demand alone for soy products will have rises by nearly five percent on a yearly basis to $8.23bn. Other nutraceutical ingredients that have been linked to supporting menopausal symptoms include: black cohosh, St. John's Wort, Maritime pine bark extract, and the fatty acid GLA (gamma-linolenic acid) from borage oil.
The ADM survey was fielded in March and April.
By Clarisse Douaud, 19 Sept 2007, Nutra Ingredients USA
The agribusiness giant has been propping up marketing for its Novasoy branded soy isoflavones by means of an education campaign geared at consumers and the healthcare sector on the potential benefits of the ingredient for a common symptom of menopause - hot flashes.
Consumer interest in supplement or non-medicinal support for menopause is likely related to research and negative publicity on hormone replacement therapy (HRT). As such, there is more room for the manufacturers of food compounds with such applications to fill the gap.
"This research shows that women's expectations are changing," said Liza Pepple, product manager at ADM Natural Health & Nutrition. "Women are looking for their healthcare professionals to be as educated about natural alternatives for treating menopausal symptoms as they are about other options."
Once the standard therapy for menopausal symptoms in the US, HRT became the center of controversy in July 2002 when a National Institutes of Health study showed that taking hormone replacement therapy could increase the risk of heart attack, stroke or breast cancer.
In July 2005 the International Agency for Research on Cancer, a United Nations agency, changed the classification of hormonal menopause therapy from "possibly carcinogenic to humans" to "carcinogenic to humans".
The span of the population dealing with menopause and its potentially burdensome symptoms is significant, thereby representing a sizeable consumer segment. The onset of natural menopause occurs between the ages of 40 and 58, with a median of 47.5 years, says the American Menopause Society. As part of the ADM-sponsored survey, "Women & menopause: a look at supplement use," 1,258 women between the ages of 40 and 55 were polled.
A third of these women indicated they do try natural supplements for the relief of menopausal symptoms, and a quarter said natural supplements are their "treatment of choice." Also, according to ADM, nearly all the respondents who are using dietary supplements for hot flashes say these are their "favorite method of treatment". However, it was not clear what proportion of these products contains soy isoflavones.
The survey indicates women turn to health professionals more than any other source for guidance about menopause. Forty-eight percent of the respondents said they talk to their obstetrician or gynecologist as their menopause treatment advisor, while 38 percent look to their family physician or general physician, and another 19 percent consult a nurse practitioner, nurse or pharmacist.
Isoflavones are phytoestrogens, active substances derived from plants that have a weak estrogen-like action. They have proved to be a popular alternative to hormone replacement therapy for those wishing to control menopause symptoms without resorting to drugs. They have also been shown to provide a number of other health benefits, including the promotion of heart health and the maintenance of bone health in post-menopausal women.
Demand for soy proteins and other products has been growing rapidly, driven largely by these health links. The Freedonia Group predict that by the end of 2007, US demand alone for soy products will have rises by nearly five percent on a yearly basis to $8.23bn. Other nutraceutical ingredients that have been linked to supporting menopausal symptoms include: black cohosh, St. John's Wort, Maritime pine bark extract, and the fatty acid GLA (gamma-linolenic acid) from borage oil.
The ADM survey was fielded in March and April.
By Clarisse Douaud, 19 Sept 2007, Nutra Ingredients USA
Herbal water latest player in functional drinks
As part of an innovative take on functional beverages, a Philadelphia manufacturer is taking herbs into water.
Ayala''s Herbal Water features flavors derived from herbs and the company touts the health benefits associated with antioxidants. The new water is calorie-free and has no artificial additives or preservatives.Innovation is the key to success in all industries, but the increasingly competitive functional beverage market is particularly demanding as the larger drink players are now caught up in the marketing of these products too.
"The water's herbs are also a rich source of antioxidants and other beneficial compounds naturally occurring in plants," said Dr. Ayala Laufer-Cahana, the Philadelphia-area paediatrician who created the product. The water's packaging makes use of a subtle marketing approach - employing clean lines and connotations of refreshment, without spelling out any specific health benefits.
The six flavors are lemongrass mint vanilla, lavender mint lemongrass thyme, jasmine vanilla, clove cinnamon cardamom, cinnamon orange peel and ginger lemon peel. However, the product labels do not have the added consumer appeal of a choc-full Nutrition Facts label. Instead, the nutrition facts indicate that the amount of nutrients in the bottle is not enough for labeling or health claim purposes.
As such, the product looks more likely to lure consumers who already trust in the potential benefit of herbs, or to draw a following based on the appeal of its taste. The so-called enhanced water category - mainly featuring vitamin-fortified waters - has been the latest category to take the functional beverage market by storm.
Mintel recently reported the market has grown by 30 percent in the past five years. It reached $9.8bn in 2007 - up 14 percent from 2002, when taking inflation into account. Consumers aged 18-34 and households with children appear to have led growth in this category. Ready-to-drink functional tea, enhanced bottled water and sports drinks are leading the way with use highest among both consumers aged 18-34 and households with children, said Mintel.
Another trend which has made headlines of late, thanks to the likes of the Coca-Cola Company, is that for enhanced water and sports drinks. Sales for these beverages grew by 73 percent to $1.2bn from 2004 to 2006. The top three companies in this market are now Coke, PepsiCo and Energy Brands - amounting to 90 percent of the market.
By Clarisse Douaud, 18 Sept 2007, Nutra Ingredients USA
Ayala''s Herbal Water features flavors derived from herbs and the company touts the health benefits associated with antioxidants. The new water is calorie-free and has no artificial additives or preservatives.Innovation is the key to success in all industries, but the increasingly competitive functional beverage market is particularly demanding as the larger drink players are now caught up in the marketing of these products too.
"The water's herbs are also a rich source of antioxidants and other beneficial compounds naturally occurring in plants," said Dr. Ayala Laufer-Cahana, the Philadelphia-area paediatrician who created the product. The water's packaging makes use of a subtle marketing approach - employing clean lines and connotations of refreshment, without spelling out any specific health benefits.
The six flavors are lemongrass mint vanilla, lavender mint lemongrass thyme, jasmine vanilla, clove cinnamon cardamom, cinnamon orange peel and ginger lemon peel. However, the product labels do not have the added consumer appeal of a choc-full Nutrition Facts label. Instead, the nutrition facts indicate that the amount of nutrients in the bottle is not enough for labeling or health claim purposes.
As such, the product looks more likely to lure consumers who already trust in the potential benefit of herbs, or to draw a following based on the appeal of its taste. The so-called enhanced water category - mainly featuring vitamin-fortified waters - has been the latest category to take the functional beverage market by storm.
Mintel recently reported the market has grown by 30 percent in the past five years. It reached $9.8bn in 2007 - up 14 percent from 2002, when taking inflation into account. Consumers aged 18-34 and households with children appear to have led growth in this category. Ready-to-drink functional tea, enhanced bottled water and sports drinks are leading the way with use highest among both consumers aged 18-34 and households with children, said Mintel.
Another trend which has made headlines of late, thanks to the likes of the Coca-Cola Company, is that for enhanced water and sports drinks. Sales for these beverages grew by 73 percent to $1.2bn from 2004 to 2006. The top three companies in this market are now Coke, PepsiCo and Energy Brands - amounting to 90 percent of the market.
By Clarisse Douaud, 18 Sept 2007, Nutra Ingredients USA
Good-for-you ready meals drive category, Datamonitor
The ready meals market is anything but on its way out, as manufacturers tap into healthy trends and revitalise products once seen as favoured by 'couch potatoes' and people with no time to pay attention to proper healthy eating.
According to a new report from Datamonitor called "Eating habits: Improving the appeal of convenience options in Europe", the ready meals market in Germany, France, UK, Italy and Spain is worth €8.4bn, representing growth of five per cent on last year.
The analyst is predicting a further 18 per cent sales hike by 2011 to reach €9.9bn, and underlying this is the need to appeal to shoppers by appealing to aspects of consumers' lifestyles - that is, combining convenience with perceived health benefits like organic or natural ingredients and lower salt, fat and sugar content.
"European consumers have become more concerned about the quality of their food and saving time or effort is no longer a strong enough selling point," said European consumer analyst Michelle Strutton. This indicates that certain manufacturers who have already started flaunting healthier aspects of their products could be right on the money.
For instance, UK retailer ASDA recently announced that it is removing all artificial additives from its own label food products, in the light of consumer resistance to such ingredients. It is also aiming to meet the Food Standards Agency's 2010 salt reduction targets well ahead of the deadline. Indeed, the UK is "king of convenience", said Strutton, where sales hit nearly €3bn last year, compared to €2bn in France and €1.8bn in Germany.
"Suppliers [in the UK], especially leading retailers such as M&S, are quick to react to new consumer trends, so offering a wide variety of exciting meals to appeal to everyone's taste," she said. As for Germany, growth is expected to be the fastest in Europe - 44 per cent between 2006 and 2011. Traditionally the German market has been driven by discount options, but economic recovery means Germans are likely to start considering more premium products. In France, on the other hand, eating is still an activity for the family, and the population is resistant to prepared convenience. Here, ready meal sales are predicted to grow by just nine per cent by 2011.
By Jess Halliday, 3 Sept 2007, Food Navigator Europe
According to a new report from Datamonitor called "Eating habits: Improving the appeal of convenience options in Europe", the ready meals market in Germany, France, UK, Italy and Spain is worth €8.4bn, representing growth of five per cent on last year.
The analyst is predicting a further 18 per cent sales hike by 2011 to reach €9.9bn, and underlying this is the need to appeal to shoppers by appealing to aspects of consumers' lifestyles - that is, combining convenience with perceived health benefits like organic or natural ingredients and lower salt, fat and sugar content.
"European consumers have become more concerned about the quality of their food and saving time or effort is no longer a strong enough selling point," said European consumer analyst Michelle Strutton. This indicates that certain manufacturers who have already started flaunting healthier aspects of their products could be right on the money.
For instance, UK retailer ASDA recently announced that it is removing all artificial additives from its own label food products, in the light of consumer resistance to such ingredients. It is also aiming to meet the Food Standards Agency's 2010 salt reduction targets well ahead of the deadline. Indeed, the UK is "king of convenience", said Strutton, where sales hit nearly €3bn last year, compared to €2bn in France and €1.8bn in Germany.
"Suppliers [in the UK], especially leading retailers such as M&S, are quick to react to new consumer trends, so offering a wide variety of exciting meals to appeal to everyone's taste," she said. As for Germany, growth is expected to be the fastest in Europe - 44 per cent between 2006 and 2011. Traditionally the German market has been driven by discount options, but economic recovery means Germans are likely to start considering more premium products. In France, on the other hand, eating is still an activity for the family, and the population is resistant to prepared convenience. Here, ready meal sales are predicted to grow by just nine per cent by 2011.
By Jess Halliday, 3 Sept 2007, Food Navigator Europe
Probiotics market set to hit 120m by 2013, report says
The European food and beverage probiotics market is expected to more than double by 2013, according to a market report, with the proposed EU health claims rules presenting "untapped" potential.
Analysts at Frost & Sullivan say the probiotic market size has increased rapidly in Europe in the last five years, with research and development efforts helping to grow the market "substantially." The Strategic Analysis of the European Food and Beverage Probiotics Market, says the market is expected to rise from its 2006 position of $61.7m (€45.4m) to $163.5m (€120.3m) by 2013.
"There is significantly untapped potential in the dietary supplement probiotics market, as this market stands to be most affected by the new European legislation on health claims in food products," the report stated. Legislation EC 1924/2006, which came into force in July 2007, means any food product claiming to have a health or nutritional benefit must be backed up by scientific evidence and meet a list of European Commission approved wording.
Some trade bodies feared the health claims could have a negative impact on the role of botanicals while other criticized the EU for making the rules too "complex" for companies to follow. However, Frost & Sullivan say the law may cause the dietary supplement market to experience an increase in growth as supplement probiotics are "targeted towards a more specific function than the food probiotics, so supplements have the potential to become a higher value market commanding a higher consumer spend."
By sector, the dairy yoghurt and yoghurt drink application sector accounts for the highest market share, but the rate of growth is expected to slow, the report predicts. Dairy products remain as the most popular form of consumption of probiotics, and several new applications are being introduced into this market which will spur growth until 2013. The non-dairy food and beverage market will experience rapid growth during the next few years, and many varied products are expected on the European market.
In Western Europe the largest value markets are led by Germany, closely followed by France and the UK. In Southern Europe the Italian market for dietary supplement probiotic products is the largest in Europe. However, in other market segments, the awareness of dairy probiotic products are relatively low in both Italy and Greece. Eastern European markets have recently started growing, the report said. Probiotics for younger children are already growing healthily, with increasing numbers of products developed each year.
The report added: "The increase in growth rates for probiotics between 2002 to 2006 reflected the increased interest in nutrition and healthy foods in Europe, as part of an effort to cope with the stresses of modern living and to curb the increasing incidence of obesity." One of the main obstacles to the market Frost & Sullivan said is one of strain stability, as bacterial strains must be protected against light, heat, moisture and oxygen. However, "new technologies and bacterial protection systems" are also playing an important role which could help the industry overcome this challenge.
By Alex McNally, 6 Sept 2007, Nutra Ingredients USA
Analysts at Frost & Sullivan say the probiotic market size has increased rapidly in Europe in the last five years, with research and development efforts helping to grow the market "substantially." The Strategic Analysis of the European Food and Beverage Probiotics Market, says the market is expected to rise from its 2006 position of $61.7m (€45.4m) to $163.5m (€120.3m) by 2013.
"There is significantly untapped potential in the dietary supplement probiotics market, as this market stands to be most affected by the new European legislation on health claims in food products," the report stated. Legislation EC 1924/2006, which came into force in July 2007, means any food product claiming to have a health or nutritional benefit must be backed up by scientific evidence and meet a list of European Commission approved wording.
Some trade bodies feared the health claims could have a negative impact on the role of botanicals while other criticized the EU for making the rules too "complex" for companies to follow. However, Frost & Sullivan say the law may cause the dietary supplement market to experience an increase in growth as supplement probiotics are "targeted towards a more specific function than the food probiotics, so supplements have the potential to become a higher value market commanding a higher consumer spend."
By sector, the dairy yoghurt and yoghurt drink application sector accounts for the highest market share, but the rate of growth is expected to slow, the report predicts. Dairy products remain as the most popular form of consumption of probiotics, and several new applications are being introduced into this market which will spur growth until 2013. The non-dairy food and beverage market will experience rapid growth during the next few years, and many varied products are expected on the European market.
In Western Europe the largest value markets are led by Germany, closely followed by France and the UK. In Southern Europe the Italian market for dietary supplement probiotic products is the largest in Europe. However, in other market segments, the awareness of dairy probiotic products are relatively low in both Italy and Greece. Eastern European markets have recently started growing, the report said. Probiotics for younger children are already growing healthily, with increasing numbers of products developed each year.
The report added: "The increase in growth rates for probiotics between 2002 to 2006 reflected the increased interest in nutrition and healthy foods in Europe, as part of an effort to cope with the stresses of modern living and to curb the increasing incidence of obesity." One of the main obstacles to the market Frost & Sullivan said is one of strain stability, as bacterial strains must be protected against light, heat, moisture and oxygen. However, "new technologies and bacterial protection systems" are also playing an important role which could help the industry overcome this challenge.
By Alex McNally, 6 Sept 2007, Nutra Ingredients USA
Young consumers responsible for growth in functional drinks
Younger consumers are driving the functional beverage market, according to a new Mintel report, which indicates the market grew by up to 30 percent over the past five years.
According to the analyst's latest findings on US functional beverages, the market reached $9.8bn in 2007. This is up 14 percent from 2002, when taking inflation into account. Consumers aged 18-34 and households with children appear to have led growth in this category. Mintel's findings confirm that Americans are trying to be healthier, at the same time as wanting convenience - which is further good news for the functional food and beverage market. Coupled with this evolving attitude, the fact that younger consumers are tapping into these drinks means what was once a trend is now here to stay.
Beverages lend particularly well to fortification and have the added allure of convenience because they are portable. Ready-to-drink functional tea, enhanced bottled water and sports drinks are leading the way with use highest among both consumers aged 18-34 and households with children, said Mintel. And one of the star products of the industry, the energy drink, has attracted consumers aged 18-34 as a lifestyle beverage.
Consumers are turning to functional foods and beverages to fill the gaps in their diets and daily intake requirements for nutrients. And increased awareness of nutrition will likely fuel further growth if manufacturers can tailor products for the varied needs of health conscious consumers. According to Mintel, one in three consumers who buy functional beverages do so in hopes of gaining a health benefit related to a specific function in the body such as the heart, immunity, digestion or weight.
Overall, the number of people trying to eat healthy increased by 30 million between 2002 and 2006, Mintel deduced from Simmons NCS 2002 and 2006 and US Census Bureau population projections. According to Mintel's survey, more than six out of ten respondents claimed to be trying to "eat healthier food these days".
On the other side of the till, marketers are now trying to target aging baby boomers - aged 55 to 64 - with the promise of memory enhancement, lower cholesterol and blood pressure. Time and again, baby boomers have surfaced in industry research as driving the dietary supplement category because of their desire to take control of their health as they approach old age. And, because this age group has more purchasing power per capita, it makes sense for functional beverage manufacturers to now tap into this potential.
The only loser in the functional drinks category appears to be functional juice, as well as juice drinks, which fell by 18 percent over the studied period. This may have resulted from a shift in consumer allegiance towards new functional beverage products.Energy drinks, which were the smallest category in 2002, have shot up to the third-largest category in Mintel's ranking with sales of $637mn in 2006.
Another trend which has made headlines of late, thanks to the likes of the Coca-Cola Company, is that for enhanced water and sports drinks. Sales for these beverages grew by 73 percent to $1.2bn from 2004 to 2006. The top three companies in this market are now Coke, PepsiCo and Energy Brands - amounting to 90 percent of the market.
By Clarisse Douaud, 5 September 2007, Nutra Ingredients USA
According to the analyst's latest findings on US functional beverages, the market reached $9.8bn in 2007. This is up 14 percent from 2002, when taking inflation into account. Consumers aged 18-34 and households with children appear to have led growth in this category. Mintel's findings confirm that Americans are trying to be healthier, at the same time as wanting convenience - which is further good news for the functional food and beverage market. Coupled with this evolving attitude, the fact that younger consumers are tapping into these drinks means what was once a trend is now here to stay.
Beverages lend particularly well to fortification and have the added allure of convenience because they are portable. Ready-to-drink functional tea, enhanced bottled water and sports drinks are leading the way with use highest among both consumers aged 18-34 and households with children, said Mintel. And one of the star products of the industry, the energy drink, has attracted consumers aged 18-34 as a lifestyle beverage.
Consumers are turning to functional foods and beverages to fill the gaps in their diets and daily intake requirements for nutrients. And increased awareness of nutrition will likely fuel further growth if manufacturers can tailor products for the varied needs of health conscious consumers. According to Mintel, one in three consumers who buy functional beverages do so in hopes of gaining a health benefit related to a specific function in the body such as the heart, immunity, digestion or weight.
Overall, the number of people trying to eat healthy increased by 30 million between 2002 and 2006, Mintel deduced from Simmons NCS 2002 and 2006 and US Census Bureau population projections. According to Mintel's survey, more than six out of ten respondents claimed to be trying to "eat healthier food these days".
On the other side of the till, marketers are now trying to target aging baby boomers - aged 55 to 64 - with the promise of memory enhancement, lower cholesterol and blood pressure. Time and again, baby boomers have surfaced in industry research as driving the dietary supplement category because of their desire to take control of their health as they approach old age. And, because this age group has more purchasing power per capita, it makes sense for functional beverage manufacturers to now tap into this potential.
The only loser in the functional drinks category appears to be functional juice, as well as juice drinks, which fell by 18 percent over the studied period. This may have resulted from a shift in consumer allegiance towards new functional beverage products.Energy drinks, which were the smallest category in 2002, have shot up to the third-largest category in Mintel's ranking with sales of $637mn in 2006.
Another trend which has made headlines of late, thanks to the likes of the Coca-Cola Company, is that for enhanced water and sports drinks. Sales for these beverages grew by 73 percent to $1.2bn from 2004 to 2006. The top three companies in this market are now Coke, PepsiCo and Energy Brands - amounting to 90 percent of the market.
By Clarisse Douaud, 5 September 2007, Nutra Ingredients USA
Consumers will now pay more for healthier goods, survey
US consumers are willing to increase grocery spending on healthier foods says a recent survey sponsored by the United Soybean Board (USB).
As part of the 14th such annual research, the 2007 Consumer Attitudes about Nutrition survey found that - unlike in recent years - 60 percent of consumers indicated they are willing to pay extra for healthier foods. This reverses a four-year downward trend and represents a seven percent rise over the previous year's figure alone. Other recent surveys have also found that consumers are more willing to pay a premium to switch trans fats to healthy fats, or to get added nutritional value from their foods as awareness spreads on the benefits of a better lifestyle.
"The fact that consumers say they will dig deeper into their pocketbooks for healthier versions of food represents a significant shift in attitude," said USB spokesperson, Lisa Kelly. "Consumers want nutritious products that are readily available at the grocery store. Fortunately, healthful eating can be quite affordable."
Conducted by an independent research firm, the USB survey compiled responses from 1,000 random online surveys conducted in February and March of 2007, providing a sample consistent with the American population. USB highlighted the fact that the message of good versus bad fats is finally trickling down to consumers, with 70 percent of respondents rating omega-3 fatty acids as healthy and another 62 percent reporting that a moderate fat diet includes such fats.
Not surprisingly, respondents insinuated they would like the products they already enjoy to be made healthier - two thirds of participants indicated they would be more likely to purchase these products if they were reformulated with zero grams trans fat. This rate is up 10 percent over the previous year. In addition, half of the respondents said they would be unlikely to purchase foods with trans fats listed on the label.
According to a report from Global Industry Analysts earlier this year, higher incomes, lifestyle changes, growing health awareness, an aging population and a preference for convenience foods are driving the functional foods and drinks market. The Californian market researcher predicts this market will reach $109bn by 2010.USB is using the survey results as an opportunity to push forth the benefits of soy as an oil source.
"Our nation's soybean growers are proud that soybean oil provides a heart-smart solution for consumers," said Steve Poole, director of Soy Protein and Edible Oils programs for USB.
By staff reporter, 4 September 2007, Nutra Ingredients USA
As part of the 14th such annual research, the 2007 Consumer Attitudes about Nutrition survey found that - unlike in recent years - 60 percent of consumers indicated they are willing to pay extra for healthier foods. This reverses a four-year downward trend and represents a seven percent rise over the previous year's figure alone. Other recent surveys have also found that consumers are more willing to pay a premium to switch trans fats to healthy fats, or to get added nutritional value from their foods as awareness spreads on the benefits of a better lifestyle.
"The fact that consumers say they will dig deeper into their pocketbooks for healthier versions of food represents a significant shift in attitude," said USB spokesperson, Lisa Kelly. "Consumers want nutritious products that are readily available at the grocery store. Fortunately, healthful eating can be quite affordable."
Conducted by an independent research firm, the USB survey compiled responses from 1,000 random online surveys conducted in February and March of 2007, providing a sample consistent with the American population. USB highlighted the fact that the message of good versus bad fats is finally trickling down to consumers, with 70 percent of respondents rating omega-3 fatty acids as healthy and another 62 percent reporting that a moderate fat diet includes such fats.
Not surprisingly, respondents insinuated they would like the products they already enjoy to be made healthier - two thirds of participants indicated they would be more likely to purchase these products if they were reformulated with zero grams trans fat. This rate is up 10 percent over the previous year. In addition, half of the respondents said they would be unlikely to purchase foods with trans fats listed on the label.
According to a report from Global Industry Analysts earlier this year, higher incomes, lifestyle changes, growing health awareness, an aging population and a preference for convenience foods are driving the functional foods and drinks market. The Californian market researcher predicts this market will reach $109bn by 2010.USB is using the survey results as an opportunity to push forth the benefits of soy as an oil source.
"Our nation's soybean growers are proud that soybean oil provides a heart-smart solution for consumers," said Steve Poole, director of Soy Protein and Edible Oils programs for USB.
By staff reporter, 4 September 2007, Nutra Ingredients USA
Kraft reveals its four approaches to health and wellness
Kraft explains its approach to health and wellness in the second of a series of FoodNavigator-USA.com articles examining the practices of major US food firms in the face of a growing need to address human nutrition.
The main factors driving a growth in health and wellness in foods are an ageing population, rising obesity rates, nutrient deficiency and consumer demand, according to Lance Friedmann, Kraft's senior vice president of global health and wellness and new category development. "We view health and wellness as a broad societal issue. Our response is multifaceted, and we're making good progress on the business side as well as in the field of social responsibility," he said, adding that there is more opportunity and work ahead.
Kraft Foods, one of the world's largest food and beverage companies with annual revenues of more than $34bn, says it takes a four-pronged approach to health and wellness: product nutrition; consumer information; marketing practices; and advocacy and dialogue.
In terms of product nutrition, Friedmann said that improving the nutritional profile of the company's portfolio has the double benefit of improving what consumers eat while at the same time also driving sales. Kraft's 'better-for-you' products are identified by a Sensible Solution flag, which was launched in 2005 to help consumers easily identify healthier products. The program is based on Kraft's own nutrition criteria, which set limits on calories, fat, sodium and sugar. In addition, products carrying the mark can provide "nutritionally meaningful" levels of protein, calcium, fiber or whole grains.
"We now have over 500 products in the US that meet the Sensible Solution standards. These account for over one third of our US sales, and are growing two to three times faster than the rest of our products," said Friedmann. "They are good for people, good for nutrition and good for our business."
A second priority set by the company is consumer information, designed to help consumers make more informed choices." In 99 percent of the countries where we sell our products we provide nutritional information even when we are not required to," said Friedmann.
In addition, Kraft teams up with retailers to provide in-store nutrition information, thereby "hitting people right at the important moment when they are making the decision of what to buy". A third health and wellness focus held by the company is its marketing strategy, which involves certain advertising restrictions especially to children. The firm has a long-standing policy of not advertising to children under six, and it also recently announced that only products that meet its Sensible Solution criteria will be advertised to kids under 12.
In addition, Kraft has eliminated product advertising in schools, and has established nutrition guidelines for products sold in school vending machines. "We hoped these policies would stimulate innovation in our company, and they've done just that," said Friedmann. "We've also learnt a lot about how to talk to kids about nutrition. They don't care if you talk about it directly. You need to talk to them about things they want, like playing or activities or basketball. Then you can work in a strong health and wellness message.
"Finally, Kraft focuses on advocacy and dialogue as a fourth health and wellness strategy. Friedmann said the company achieves this through the use of its better-for-you symbols, but added that Kraft is not the only firm that does this, and stressed the importance of ensuring that a plethora of nutrition symbols do not ultimately have the effect of confusing consumers more than helping them.
Friedmann was addressing attendees at the recent IFT food expo in Chicago, where he participated in the session Senior Executives Cut the Fat on Industry's Approach to Health and Wellness Foods.
By Lorraine Heller, 29 August 2007, Food Navigator USA
The main factors driving a growth in health and wellness in foods are an ageing population, rising obesity rates, nutrient deficiency and consumer demand, according to Lance Friedmann, Kraft's senior vice president of global health and wellness and new category development. "We view health and wellness as a broad societal issue. Our response is multifaceted, and we're making good progress on the business side as well as in the field of social responsibility," he said, adding that there is more opportunity and work ahead.
Kraft Foods, one of the world's largest food and beverage companies with annual revenues of more than $34bn, says it takes a four-pronged approach to health and wellness: product nutrition; consumer information; marketing practices; and advocacy and dialogue.
In terms of product nutrition, Friedmann said that improving the nutritional profile of the company's portfolio has the double benefit of improving what consumers eat while at the same time also driving sales. Kraft's 'better-for-you' products are identified by a Sensible Solution flag, which was launched in 2005 to help consumers easily identify healthier products. The program is based on Kraft's own nutrition criteria, which set limits on calories, fat, sodium and sugar. In addition, products carrying the mark can provide "nutritionally meaningful" levels of protein, calcium, fiber or whole grains.
"We now have over 500 products in the US that meet the Sensible Solution standards. These account for over one third of our US sales, and are growing two to three times faster than the rest of our products," said Friedmann. "They are good for people, good for nutrition and good for our business."
A second priority set by the company is consumer information, designed to help consumers make more informed choices." In 99 percent of the countries where we sell our products we provide nutritional information even when we are not required to," said Friedmann.
In addition, Kraft teams up with retailers to provide in-store nutrition information, thereby "hitting people right at the important moment when they are making the decision of what to buy". A third health and wellness focus held by the company is its marketing strategy, which involves certain advertising restrictions especially to children. The firm has a long-standing policy of not advertising to children under six, and it also recently announced that only products that meet its Sensible Solution criteria will be advertised to kids under 12.
In addition, Kraft has eliminated product advertising in schools, and has established nutrition guidelines for products sold in school vending machines. "We hoped these policies would stimulate innovation in our company, and they've done just that," said Friedmann. "We've also learnt a lot about how to talk to kids about nutrition. They don't care if you talk about it directly. You need to talk to them about things they want, like playing or activities or basketball. Then you can work in a strong health and wellness message.
"Finally, Kraft focuses on advocacy and dialogue as a fourth health and wellness strategy. Friedmann said the company achieves this through the use of its better-for-you symbols, but added that Kraft is not the only firm that does this, and stressed the importance of ensuring that a plethora of nutrition symbols do not ultimately have the effect of confusing consumers more than helping them.
Friedmann was addressing attendees at the recent IFT food expo in Chicago, where he participated in the session Senior Executives Cut the Fat on Industry's Approach to Health and Wellness Foods.
By Lorraine Heller, 29 August 2007, Food Navigator USA
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