Bifidogenic claim for 1.25g of inulin per serving approved in Malaysia

Thanks to the efforts of Sensus it is now possible to make a bifidogenic claim in Malaysia on foods containing 1.25g of inulin per serving. Based on the dossier set up by Sensus, the Dutch inulin producer, the Malaysian Ministry of Health has approved this adaptation.

The former claim for native inulin could only be made with a dosage of 2g per serving.

A lower dosage of 1.25g per portion was sufficient for oligofructose containing products. Recent human studies have shown that also with lower dosages of inulin a bifidogenic effect can be obtained. These studies and other data were presented to the relevant authorities in Malaysia together with the request to adapt the bifidogenic claim for inulin. In October 2008 the approval became available.

With this new claim the food industry has more opportunities to choose inulin for their applications and make a prebiotic claim. Inulin can be chosen for those applications in which mouthfeel is important, whereas oligofructose is the best choice in products in which optimal solubility is essential. It is now possible to make the same bifidogenic claim at the same usage level for inulin and oligofructose.

This shows again Sensus’ commitment in helping the global food industry to use inulin and oligofructose in food products with a health claim. Recently, Sensus also was involved in setting up the list of generic inulin-based claims within the framework of EU Regulation 1924/2006 for the use of nutrition and health claims on foods.

23 Dec 2008, www.ingredientsnetwork.com

2008 round-up: This year’s top five science

As the year draws to a close, NutraIngredients thought you functional food and supplements industries. First up is the science.

Taking top spot for the year’s most read article was our coverage of the second arm of the Glucosamine/Chondroitin Arthritis Intervention Trial (GAIT II). Researchers, led by Allen Sawitzke from the University of Utah, School of Medicine in Salt Lake City reported in September that supplements of chondroitin sulphate and glucosamine, alone or in combination, may not positively affect joint health.

Almost 400 patients with osteoarthritis of the knee participated in the 24-month, double-blind, placebo-controlled study. The findings were published in the journal Arthritis & Rheumatism.

However, the study’s findings were dismissed by the industry as meaningless. Limitations admitted by the researchers included a smaller than expected number of participants, large variations in measurements, and slower decline in the knee joint.

Antioxidants questioned
Another controversial study came in at number two of most read science articles for 2008. A meta-analysis of 67 randomised trials with antioxidant supplements has reported that vitamins A and E, and beta-carotene may increase mortality risk by up to 16 per cent.

The meta-analysis was published in the prestigious Cochrane Systematic Review, and was essentially a republishing of results published in the Journal of the American Medical Association (2007, Vol. 297, pp. 842-857) last year.

The original study attracted criticism from both inside and outside of the dietary supplements industry.

"The findings of our review show that if anything, people in trial groups given the antioxidants beta-carotene, vitamin A, and vitamin E showed increased rates of mortality. There was no indication that vitamin C and selenium may have positive or negative effects. So regarding these antioxidants we need more data from randomised trials," said lead author Goran Bjelakovic from the Copenhagen Trial Unit at the Copenhagen University Hospital in Denmark.

The meta-analysis was slammed for several reasons, most notably for excluding 405 clinical trails because they did not report any mortality in the study groups.

Amazing omega-3
The third most popular science article was “Science: Is omega-3 omnipotent?”, which formed part of our omega-3 news focus. NutraIngredients.com reviewed the science behind the omega-3 fatty acids, eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3) from marine sources, and alpha-linolenic acid (ALA, C18:3 n-3) from plants like flax.

The review also covered the main health areas with the strongest science, including cardiovascular health, cognitive performance and reducing the rate of age-related cognitive decline, improved mood and behaviour, reduced risks of certain cancers, improved eye health, and benefits to mother and child.

Shining the light on death
Fourth on the top five list was taken by our coverage of how low levels of vitamin D may increase the risk of death. A study, published in the Archives of Internal Medicine, reported that low levels of the vitamin may increase the risk of death by 26 per cent.

Over 13,000 initially healthy men and women took part in the study.

“This is the first study, to our knowledge, to explore the association between 25(OH)D levels and mortality in the general population,” wrote the authors, led by Michal Melamed from the Albert Einstein College of Medicine.

“Further observational studies are needed to confirm these findings and establish the mechanisms underlying these observations. If confirmed, randomized clinical trials will be needed to determine whether vitamin D supplementation at higher doses could have any potential benefit in reducing future mortality risk in those with 25(OH)D deficiency,” they added.

Gut health and obesity
Bringing the top five to a close, was the article “Gut microflora and obesity - Nestle expands the possibilities”. Researchers from the Nestlé Research Center reported in May that modification of the population of bacteria in the gut may improve the regulation of glycemic control and reverse the insulin resistance that occurs with obesity.

An enhancement of oral glucose tolerance and insulin sensitivity was observed in obese, diabetic animals following administration of antibiotics to modify the gut microflora, according to results published in the FASEB Journal.

The results build on earlier reports from researchers at Washington University School of Medicine in St Louis, Missouri, and suggest a potential role for food-based approaches to modify gut microflora in obese people.

"The next questions for Nestlé Research to answer are: Is there a gut microbiota profile that lowers the risk of obesity and diabetes development? And can we modulate gut microbiota accordingly, with food-based interventions, to improve metabolic regulation and glucose control?" said Dr. Chieh Jason Chou from Nestlé Research.

By Stephen Daniells, 15 Dec 2008, ap-foodtechnology.com

Functional drinks show greatest global growth

UK-based Market researcher Zenith International reports regular carbonated drinks are no longer the world’s biggest beverage category as they were surpassed by bottled waters in volume terms in 2007.

But functional beverages are growing at the fastest rate – 6.4 per cent in the past year – as more consumers internationally embrace healthy dieting.

"Health continues as an increasingly important factor driving purchasing behaviour around the globe," said Zenith market intelligence director, Gary Roethenbaugh.

"In 2007, bottled water beat carbonated soft drinks and became the largest market by volume. In the context of rising concerns about obesity and greater interest in health, consumers are re-evaluating their choices and turning to healthier refreshments. Still fruit, tea and sports drinks enjoyed the highest growth of all.”

All categories saw overall growth with soft drinks rising 3.9 per cent in 2007 to 552 billion litres, equivalent to 82.5 litres per person. By 2012, Zenith predicts global soft drinks consumption will reach 675 billion litres and 95 litres per person.

Only Western Europe, in bottled water, saw a decline.

In terms of bottled water consumption, Eastern Europe notched the fastest growth with per capita volumes swelling by 35.6 litres since 2002.

Overall share saw bottled water claim 37.3 per cent in 2007, inching past long-term leader, carbonated beverages, which had 36.8 per cent. Still drinks captured 12.7 per cent, followed by fruit juice/nectars on 7.1 per cent and dilutables on 6.1 per cent.

Asia Pacific had the highest regional share at 23.7 per cent, shading North America on 23.6 per cent but expected to have 35 per cent of the market by 2012.

Between 2002 and 2007, Indonesia achieved the highest growth, with volume increasing by 117 per cent. The Ukraine beverages sector grew 92 per cent growth, followed by Bulgaria on 87 per cent.

By staff reporter, 08 Dec 2008, foodqualitynews.com

Segments driving the health market

The market for healthy and organic products is largely driven by two active consumer groups, according to research which splits shoppers into five categories based on their attitudes and habits.

The health and wellness trend is strong among nearly a third of consumers according to Nielsen & Natural Marketing Institute (NMI)’s segmentation analysis based on 63,000 shoppers in the US.

The research identified five specific groups of consumers based on attitudes and behaviors toward health, wellness, organic products, supplements, exercise and associated topics.

It showed that the most health aware group, dubbed the “Well Beings”, make up 25 percent of the population and spend more on natural, organic and healthy products than other groups.

Nielsen said: “In their pursuit of health, Well Beings seek out more alternative healthcare services than other cohorts and demonstrate a stronger commitment to environmentally sound solutions.”

This segment also appears indifferent to cost, although they are unlikely to be swayed by brand image. However, they tend to patronize companies that share core values.

They are followed by the so-called “Food Actives”, which are dedicated to achieving health through proper nutrition and make up 16 percent of the population.

Nielsen said: “Balance best describes their attitude toward wellness, as they take a holistic approach factoring in exercise, nutrition and weight management.”

Food Actives are calorie-conscious and look for ways to reduce their calorie count, such as substituting artificial sweeteners for sugar.

Consumer segments
At the other extreme is the “Eat, Drink & Be Merry” group, which accounts for 23 percent of the population, who do not care much or know about healthy eating.

Meanwhile the “Magic Bullets” (19 percent of the population) prefer to take a supplement rather than concentrate on a healthier diet.

And the “Fence Sitters” (17 percent of shoppers) tend to be younger and are more concerned with the family budget than diet.

4 Dec 2008, Foodnavigator-usa.com

Science: The wider impacts of gut health

In the final part of our gut health series, NutraIngredients.com reviews the science behind the ‘friendly bacteria’ and the prebiotics fibres that ‘fuel’ them.

The gut health market is dominated by probiotics and prebiotics. As science continues to expand our understanding of the effects of modulating the intestinal microflora we see that beneficial gut health may only be the tip of the iceberg.

Definitions
According the FAO/WHO, probiotics are defined as "live microorganisms which when administered in adequate amounts confer a health benefit on the host". Prebiotics are "nondigestible substances that provide a beneficial physiological effect on the host by selectively stimulating the favourable growth or activity of a limited number of indigenous bacteria".

Prebiotics are defined as: “A selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora, that confers benefits upon health wellbeing and health.” (2004)

Probiotics
Specific strains of probiotic bacteria exert different effects, and a generalisation of the category would be inaccurate and misleading. The effects of probiotic strains on gut health is well established, and an example of this ever-growing area involved a meta-analysis in The Lancet (2007, Vol. 369, pp. 1614-1620).

Australian reviewers reported that the risk of necrotising enterocolitis, one of the most common gastrointestinal problems in premature babies, may be cut by 74 per cent by probiotic supplementation.

However, in an editorial Parma University's Carlo Caffarelli and Sergio Bernasconi offered a note of caution that is applicable across the probiotic category.

"The analyses were based on clinical trials that tested different probiotics, such as Lactobacillus acidophilus, L casei GG, L bulgaricus, Bifidobacterium bifidum, B breve, B infants, B lactis, Streptococcus thermophilus, and Saccharomyces boulardii. Each strain is believed to have specific immunomodulatory properties,” they said.

In terms of boosting immune function, Lactobacillus fermentum was recently reported to boost the immune health of long distance runners, protecting them from respiratory illnesses. The Lactobacillus strain was associated with an enhancement in the activity of T cells, key players in the immune system (Br. J. Sports Med., doi 10.1136/bjsm.2007.044628)

In the human study of its kind, scientists at the Institute of Food Research (IFR) reported that Lactobacillus casei Shirota may modulate the immune response to grass pollen, and help hay fever sufferers (Clin. Exp. Allergy, doi: 10.1111/j.1365-2222.2008.03025.x)

An improvement in the immune function of white blood cells in alcoholics has also been reported by a small study by researchers at University College London. This study also used Lactobacillus casei Shirota supplements (J. Hepatology, doi: 10.1016/j.jhep.2008.02.015)

Another area with considerable research, and yet apparently overlooked because of the nature of the condition, is bacterial vaginosis, a problem that affects about 30 per cent of women between the ages of 14 and 49.

Extensive research by Gregor Reid from the Canadian R&D Centre for Probiotics at the Lawson Health Research Institute, and The University of Western Ontario, led to the conclusion that the combination of two particular strains - GR-1 (Lactobacilli rhamnosus) and RC-14 (Lactobacilli reuteri) - provide the greatest benefit for the relief and prevention of bacterial vaginosis.

Probiotic strains have also been reported to reduce abdominal pain and nausea/vomiting linked to stress (Nutr. Res., Jan. 2008, Vol. 28, pp. 1-5), constipation (Nutr. J., 2007, 6:17 doi:10.1186/1475-2891-6-17), and diarrhoea (British Medical Journal, doi:10.1136/bmj.39231.599815.55).

Prebiotics
The most extensive research to date is with the inulin-type fructans, non-digestible carbohydrates that reach the colon intact and are hydrolysed by specific 'positive' members of the colon microflora.

At 5th Orafti Research Conference in 2006, co-chair of the conference, Professor Allan Walker from Harvard Medical School, told NutraIngredients.com: "Prebiotics potentially may be more relevant [for health] than probiotics."

The reported health benefits of prebiotics relate to improving bones health, reducing the risk of colorectal cancer, boosting immunity, and enhancing satiety and aiding weight management. In terms of bone health, studies with animals (J. Nutrition, Vol. 132, pp. 3599-3602; Br. J. Nutr., Vol. 88, pp. 365-377) and humans (Am. J. Clin. Nutr., 2005, Vol. 82, pp. 471-476) have shown that inulin/ oligofructose supplementation to a diet results in more absorption of calcium, accumulation of bone mineral and improved trabecular network structure.

Colon cancer is an area that has a growing but already significant number of animal studies linking prebiotic and/or probiotic intake to a risk reduction. The results of the EU-sponsored SynCan project show that the combination of pre- and probiotics (BeneoOrafti's Synergy1 plus Lactobacillus GG and Bifidobacteria) could favourably shift the populations of faecal bacteria, with larger populations of protective bacteria and reduced numbers of cancer-promoting bacteria. (Am. J. Clin. Nutr., 2007, Vol. 85, pp. 488-496).

Despite being early days for the possible benefits in immune health, a number of studies have already been published that show a significant effect of prebiotics in human health. Such an effect is due to impact of non-digestible carbohydrates like inulin and oligofructose on metabolic functions in the intestine, which in turn impact on local immune cells in this area, and particularly on the gut-associated lymphoid-tissue, which plays a role in the immune system. Most of the data in this area comes from rats and mice, however.

As obesity levels continue to rise around the globe, the study of food components for weight management is gaining momentum. Several studies have reported that daily supplement of prebiotic inulin and oligofructose may help in the maintenance of an appropriate body weight and BMI.

Indeed, a study, published in the Journal of Pediatrics (Sept. 2007, Vol. 151, pp. 293-298), reported that the prebiotics supplements of inulin/oligofructose (eight grams, BeneoSynergy1, Orafti) resulted in a much lower increment in BMI over the one year, compared to the control group. Body weight and body fat mass were also significantly lower in the prebiotic group, compared to the controls.

Expanding this area, a breakthrough paper published in Nature in December 2006 reported that microbial populations in the gut are different between obese and lean people, and that when the obese people lost weight their microflora reverted back to that observed in a lean person, suggesting that obesity may have a microbial component.

At a recent scientific symposium organised by the Beneo Group, Dr. Nathalie Delzenne from the Catholic University of Louvain in Belgium and Dr. Robert Welch from the University of Ulster presented results from animal and human studies, respectively, which indicated the potential of prebiotic supplementation to regulated food intake.

IBD and IBS are chronic inflammatory conditions of the intestine that affect about 0.5 per cent of the populations in the Western World, and well-established science has shown that the diseases arise in some people due to a lack of tolerance to gut bacteria. It is no wonder therefore that prebiotics have emerged as an interesting avenue of study for these diseases and conditions. While the application of prebiotics in this area is seen as promising, Glenn Gibson said that the number of studies in this area remains relatively small.

17 Oct 2008, nutraingredients.com

Market: How global consumers view digestive health

One of the first functional foods was a digestive health product – Yakult – a probiotic drink a Japanese scientist began selling in his home country in the 1930s.

It has been overtaken in global sales by the likes of Danone’s Actimel spoonable and drinkable yoghurt (DanActive in the US) but remains a successful product in an increasingly promising category.

What digestive health has, that many other purported functional foods health benefits do not, is a near-instantaneous health effect. Consumers with digestive health issues draw real benefits from probiotic and prebiotic products that, if consumed at the right doses, generally deliver on their functional promise.

That is the key driver. In a world where a fair level of consumer scepticism remains toward many functional foods, probiotics have a rare level of trust. According to the American College of Gastroenterology, 95m people in the US suffer from digestive problems. Some 60m are thought to suffer from heartburn, and 50m from irritable bowel syndrome. In addition, it is estimated that around 20m people suffer from stomach ulcers.

Gut health products have a very real benefit on these conditions. Immunity benefits are clinically backed also. The other key ingredients in gut health are prebiotics – typically fiber -based ingredients that function as starter cultures for the development of healthy bacteria within the gut.

These products have branched out from their baked products core and moved into new areas such as dairy and bars. An International Food Information Council survey found 77 per cent of people are actively trying to add fiber to their diets even as US Department of Agriculture figures show only one fifth of Americans get enough fiber in their diet.

Both sides of the Atlantic

Products aimed at gut health have traditionally been much more popular in Europe than North America, but this is changing as Americans embrace the idea of boosting gut health via foods and beverages.

Europe still leads the way in terms of product launches and market value, but North America is catching up fast, due in part to the remarkable success of Danone’s DanActive in North America. The gut health product was launched there in 2005 and built on its Activia presence.

It has quickly become a brand worth hundreds of millions of dollars and significantly raised awareness of probiotics and their health benefits in North America. Statistics obtained from Mintel today show there have been 171 digestive health product launches in North America this year – 2.5 months shy of year’s end, compared to 133 in 2007. In 2006 there were 59 debuts, 19 in 2005 and only one in 2003.

The European-based version of the same product – Actimel – is a multi-billion dollar Danone flagship brand that has gone global and been trumpeting the benefits of probiotic consumption for some 20 years. Much of this revenue continues to be drawn from Europe where digestive health remains a stellar category, although no longer rising as quickly as North America, or for that matter, Latin America and Asia.

Mintel’s analysis reveals there were 511 launches in Europe in 2008. In 2007 there were 690, 454 in 2006, and 280 in 2005 and 15 in 2003. Digestive health is not being lost on the growing middle classes of Latin America and Asia, especially Latin America where the year so far has seen 133 launches compared with 136 in 2007 and 28 in 2005.

Asia is rising from a lower base but has 32 debuts for the year compared with 26 in 2007 and four in 2004. Across all regions there have been 2057 digestive health launches this year.

Some way to go

Despite the optimism there is still some way to go for the category – one study in the US found only 15 percent of American adults were familiar with probiotics. However, Ioannis Misopoulos, executive director of the International Probiotics Association (IPA), told NutraIngredients-USA.com that “awareness is definitely low, but that is changing”.

He noted that a couple of years ago only five per cent of Americans knew what probiotics were.

14 Oct 2008, nutraingredients-usa.com

Supply: Gut health supply low-down

In the third installment of this gut health series, prebiotic and probiotic supply issues are examined.

Prebiotics

The chicory root is the major source of prebiotic ingredients. Inulin and oligofructose are the two major ingredients sourced from the root that is mainly grown in Belgium and Northern France where the world’s ‘big three’ suppliers are based.

Beneo-Orafti, Cosucra and Sensus dominate the market and supply almost all of the world’s inulin and oligofructose. Orafti also sources from Chile where it opened a facility in 2007 to shore up its supply and meet growing demand for its prebiotic offerings.

Products sold with prebiotic positioning are worth many billions of dollars globally depending on which analyst’s data you are looking at. Prebiotics function as catalysts to stimulate the growth of probiotics or healthy bacteria.

The big three

Globally, Orafti dominates with about 50 per cent of the market, with Cosucra and Sensus claming about 25 per cent each. About 80 per cent of prebiotic launches employ inulin and oligofructose with most categories represented and bakery and dairy prominent.

There are others such as polyols like polydextrose and resistant dextrine that are coming to market on the back of their prebiotic potential, but these represent a newer development and they don’t possess the level of scientific backing inulin and oligofructose enjoy.

However, these forms account for a small but rising share of the market and have the benefit of being backed by major players such as Danisco and Tate & Lyle. The ‘big three’ have commissioned something like 50 studies between them. A Cosucra spokesperson said approval of health claims expected within the next year or so will clarify the situation and define those ingredients that can call themselves probiotic.

It is expected relatively strict criteria will apply. See yesterday’s story on gut health regulations for more on this. The major players say there is enough excess capacity to deal with growing demand for the foreseeable future. Energy, transport and other material costs have seen prices increase with Orafti announcing a 25 per cent increase earlier this year.

The Cosucra spokesperson said the company had put into place green practices at its plant that included producing 70 per cent of its energy needs on-site. Material was coming onto market from China but at a trickle, but industry had raised concerns about its quality.

The market had been buoyed by the likes of Nestle that had branded its prebiotic offering under the name Prebio1, which had broadened the appeal and level of education of prebiotics although he admitted there was still some way to go to match the levels achieved by probiotics.

Probiotics

There are hundreds or thousands of probiotic strains but not all of them are produced to commercial levels. Of those that are, most are seeing an abundant time as probiotic products such as yoghurts, drinks and supplements have boomed in many markets as their gut health and immunity benefits have been extolled.

Pricing varies depending on the strain and the quantities at which it is bought, but there have been across the board input costs in energy and transport that have affected most. But probiotic fortification could be achieved at around one euro cent per serving in some cases. Leaders such as Danisco, Valio, Lallemand Nutritional Food Products, and Chr Hansen have reported health sales for their probiotic wares for much of this century and beyond.

Such abundance has attracted players that have marketed strains that do not have the clinical backing possessed by some of the more established players. Industry members spoken to for this article have stressed this has been and continues to be damaging if consumers are buying products that don’t work.

For this reason, people like Lallemand Food’s business director Europe, Bruno Delattre, said the health claims legislation in Europe was welcome because it would help industry clean up its act. Such claims would also be welcomed in North America.

“It will sort between the serious and the not so serious,” he said.

Technical advances

Advances in formulation technology meant probiotic ingredients were breaking out of their traditional dairy area and into products like juice, bakery and bars. While shelf-life varied depending on the matrix, some non-fresh products were achieving shelf-life of one year or more.

As scientific backing came in, more strains had the potential to be brought to market and this process could be vindicated through the health claims process. Delattre said his company tended to release probiotic strains in combinations for greater efficacy, but it depended on customer needs and the particular matrix in question.

16 Oct 2008, nutraingredients-usa.com

Regulation: Rules and heath claims for gut health

In the second part of a series on gut health, NutraIngredients examines the way products in this category are regulated – and what types of health claims they can make.

Ingredients that support gut health essentially include: Probiotics, or ‘good’ bacteria that improve the balance of intestinal microflora; prebiotics, which are non-digestible food ingredients that encourage the activity of probiotics; synbiotics, a combination of pro- and prebiotics; and fiber, generally defined as carbohydrates that are undigested in the small intestine.

Probiotics

Probiotics, being the more senior of the two in terms of awareness, have had more time than prebiotics to attract a regulatory framework. The major challenge when it comes to regulating – and marketing – probiotics is the lack of a legal definition for the term. According to the currently adopted definition by FAO/WHO, probiotics are: ‘Live microorganisms which when administered in adequate amounts confer a health benefit on the host’.

In 2002 FAO/WHO set out guidelines that manufacturers to probiotic foods and supplements should adhere to. Minimum criteria include a definition of genus, species and strain, as well as a safety assessment and efficacy research in humans.

To read more about the criteria, click here.

In large, the regulations governing probiotics can be divided up by regions – NutraIngredients will examine those of the United States and Europe.

In the United States, probiotics can be potentially regulated as dietary supplements, GRAS (generally recognized as safe) ingredients, food additives, or drugs, depending how the product is positioned.

To read about the different types of health claims that can be used in the US, click here.

Currently, there are no approved health claims that can be used on probiotic products in the US. In order petition for a qualified health claim – or health claims that must be accompanied by qualifying language indicating that supporting evidence is limited – it is necessary to conduct an evaluation of the relationship between substance and disease, together with a summary of the scientific data.

A proposed model for the health claims and the scientific data supporting the claims must then be submitted in a dossier to the US Food and Drug Administration (FDA), together with information on adverse effects.Structure/function claims, which describe the role of a nutrient or ingredient intended to affect normal structure or functions of the human body, do not require pre-market approval from FDA.

However, the ‘burden of proof’ rests with manufacturers, who must have appropriate scientific substantiation to use these claims. In Europe, probiotics are 'between regulations', generally regulated by the rules pertaining to the products they are incorporated into and the health claims made about those products.

Under the EU's Novel Foods laws – considered by many to be anachronistic – only those probiotic strains that can demonstrate a history of safe use after May 1997 are eligible to remain on the market without Novel Foods approval. However, the regulatory landscape in the European Union is poised for a sweeping change, with the implementation of new nutrition and health claims legislation.

Passed in January 2007, the legislation requires all health claims to be scientifically assessed by the European Food Safety Authority (EFSA) and passed back to the EC for publication (or rejection) with a final deadline of January 2010.

Numerous probiotic dossiers have been submitted to the European Commission, often relating to individual probiotic strains, and much value is attached to those that are approved. Indeed, there have been suggestions that claims in the future will be strain-specific, although currently products can note the type of probiotic strain they may contain, but specific health claims are largely prohibited.

Prebiotics

A prebiotic was first defined in 1995 as a "non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improves host health" (Gibson GR, Roberfroid MB, J Nutr 1995;125:1401–12).

There is no legal definition of prebiotic in any food labelling legislation, which means that claims are treated on an individual basis depending on the food and the dose, and are reliant on scientific substantiation. However, because of the lack of clear legislation, there remains inconsistency in what is currently classified as prebiotic, and the level of supporting science.

Currently, the leading prebiotics are considered to be fructo-oligosaccharides (FOS) – inulin – galacto-oligosaccharides (GOS), and lactulose. Although other components such oligosaccharides and some fibres are marketed as prebiotics, they do not carry the same scientific backing, and so are not consistently recognized as such.

Prebiotics are characterized by:

1. Resistance to gastric acidity, hydrolysis by mammalian enzymes and GI absorption
2. Fermentation by intestinal microflora
3. Selective stimulation of growth and/or activity of intestinal bacteria associated with health and wellbeing

Most fibers meet the first two of these requirements, but only prebiotics meet all three.

According to Professor Glenn Gibson from the University of Reading – who coined the term ‘prebiotics’ – “fiber and prebiotics are distinct in that the latter require selectivity of the gut bacterial fermentation but the former does not.”

The definitive proof of what can be called a prebiotic, he told NutraIngredients, are well conducted human trials with proof of selective fermentation using the best methods available for gut flora determinations - which therefore ought to exploit molecular biology. There are currently working parties from WHO/FAO and ILSI looking at refining the term ‘prebiotics’, but nothing has been decided as yet.

Tomorrow, NutraIngredients will examine the state of supply for gut health ingredients.

15 Oct 2008, nutraingredients-usa.com

Waking up to smell the caffeine

Before reading this you’re probably going to need a coffee, in fact why not have a few? After all who’s to say when enough is enough in our hunt for a caffeine kick.

How much of the stimulant do you need in your daily life, and more importantly, when does a welcome boost become a threat to health?

Drink makers and regulators certainly don’t seem to know. A concerning stance when consumers want labels to inform them of precisely what they are eating and drinking more than ever.

In the eternal schoolyard of the beverage world, the growing craze for stimulant products appears to be changing the way we consume caffeine. With beverage makers at the forefront of a brave new age of energy drinks, ready-to-drink teas and extra strength cappuccinos, the industry must help to encourage responsible caffeine consumption.

While European consensus, like in most over markets, is that there is little danger to heath from a nominal intake of caffeine, there is no ceiling levels on stimulants to suggest when a coffee break or a bit of a jump start may be getting out of hand. Under current European Commission regulations, the former Scientific Committee on Food (SCF), ruled back in 1999 that with the exception of pregnant women and children, caffeine consumption in 'energy drinks' when replacing other forms of the stimulant is not a 'cause for concern'.

The commission still calls for clear labelling on any beverages containing more than 150mg/l of caffeine to state that there is 'high caffeine content' in the product. This does apply not to beverages clearly labelled as being tea or coffee extracts though, according to the Commission. The US does not even go this far. So where will it all end in our hunt for a caffeine boost, sought by so many in the pre-lunchtime malaise?

As debate rages around the world over the soft drink-like sale of energy drinks, or the possible dangers of alcoholic beverages with added stimulants, the industry can help allay fears by working to find a solution. Part of the problem lies in our previous understanding of what a caffeine kick really is.

Some associations, like the industry-led Coffee Science Information Centre, have previously recommended consumption of four to five cups of the beverage a day as a means of controlling coffee intake. Just like the notion of sticking to four to five cups, the everyday consumer does not really know how much caffeine they are consuming in their daily life.

In our attempts to adapt to a global café culture, a coffee is no longer just a coffee, it is a double-latte or a decaf espresso. Similarly, with energy drink formulation, the need for product individuality means that moderate caffeine intake is not a simple case of sticking to two cans a day. After all, some products already actively claim to be sufficiently higher in caffeine than their rivals.

Alcohol products now come with a handy warning regarding the units present in a particular beverage. It does not always ensure safe drinking, but it does give people an awareness of what is going down their gullets in relation to a recommended consumption level. Couldn’t caffeinated products be regulated in a similar manner?

The lack of any sort of formal guidance for responsible caffeine intake is no doubt adding to fears about caffeinated beverages. By giving people more of an insight into how much caffeine a product has, and more importantly how much they should be having, the industry may just alleviate some of its head aches.

Perhaps then its time to step out from the schoolyard boasts and stimulate some real discussion between industry and regulators on how to better label and inform the world’s caffeine cravers. I know what you’re thinking: I need a coffee, but just how many?

Neil Merrett is a staff reporter for BeverageDaily.com, and has written on a variety of issues for publications in both the UK and France as well as being an avid tea drinker.If you would like to comment on this article, please e-mail Neil.Merrett 'at' decisionnews.com.

Fiber’s raised expectations

Tate & Lyle research has found more than half of Americans want more than regularity from their fiber intake – they want higher levels and better taste.

The company said fiber was benefiting from the broader health and wellness movement that means 65 percent of Americans are looking for healthier food options to improve weight control, immunity and digestion.

Fiber was prevalent in all these areas. The company’s findings included:

1. 34 percent of consumers say they are most interested in purchasing fruit juice with an “excellent source of fiber” label claim.
2. 36 percent of consumers are most interested in purchasing fiber-enhanced cookies with an “excellent source of fiber” statement on the label
3. 37 percent of consumers say they are most interested in purchasing pre-made pudding containing an “excellent source of fiber” label claim

“Boosting fiber content in foods and beverages can help companies meet consumer demand for healthy foods and beverages,” said Tate & Lyle director of marketing of the Americas, Harvey Chimoff.

“Tate & Lyle’s new consumer research provides important insights on how to communicate with consumers and market the benefits of fiber across thirty-three product segments.”

Fiber lack

The findings come amid a climate of under-consumption of fiber but rising interest in the ingredient and in label contents in general. The United States Department of Agriculture says only 1 in 5 Americans are getting the recommended daily amount of fiber. At the same time, a 2008 International Food Information Council survey found 77 percent of people are proactively trying to consume additional fiber.

The company said more than 60 percent of consumers rely on labels for clues to determine if a product is healthy, but only 45 percent trust on-pack information. Half agree they read labels when looking to add a particular nutrient to their diet.

Favored statements included:

1. 55 percent of consumers find the statement “supports a healthy immune system” appealing on labels for bottled water
2. More than 60 percent of consumers find an “excellent source of fiber” on yogurt labels appealing and nearly 80 percent believe “promotes healthy digestion” on yogurt labels is appealing
3. More than 50 percent of consumers find powdered soft drink labels with “an excellent source of fiber” appealing and nearly 70 percent believe “helps manage your weight” on powdered soft drink labels is appealing

Nearly 70 percent of parents surveyed believe fiber is an important component in a child’s diet.

15 Oct 2008, Nutraingredients-usa.com

No calorie sweetener with fiber

Consumers Looking To Make Better Health Choices Use Value-Added Food and Drink Products.

FORT WASHINGTON, Pa., Sept. 30, 2008 /PRNewswire/ -- Americans are increasingly looking for simpler ways to make the foods and beverages they consume healthier. In an effort to offer consumers a product with twice the benefits, McNeil Nutritionals, LCC, today announced the launch of SPLENDA(R) No Calorie Sweetener with Fiber, a no-calorie sweetener for foods and beverages with one gram of fiber in each packet. The product answers consumer demand for foods that offer additional value, giving them the sweet taste they crave with the little boost of fiber they need.

"A majority of Americans consuming functional foods for related health benefits do so to increase fiber intake," said Tanya Zuckerbrot, Registered Dietitian, author of The F-Factor Diet and creator of the corresponding fiber-based, healthy-eating program. "My clients are constantly looking for new and easy ways to add fiber to their diets. I recommend incorporating convenient fiber-enhanced products, such as SPLENDA(R) with Fiber, as a way to easily increase their daily intake."

Each packet of SPLENDA(R) with Fiber contains one gram of soluble fiber and the same sweetness as two teaspoons of sugar -- ideal for sweetening food and beverage items. Using SPLENDA(R) with Fiber throughout the day can help consumers increase fiber intake easily -- putting two packets in a morning cup of coffee and one sprinkled on a bowl of cereal adds three grams of fiber to things that would be typically consumed anyway for breakfast.

Many consumers know that fiber is an important nutrient, yet only one in five Americans know how much fiber they get on a daily basis. Most organizations, including the American Dietetic Association, recommend that adults consume 20 -- 35 grams of fiber each day, but most people only consume about half that amount.

"I find my clients tend to think about fiber only in the context of digestive health rather than its other far-reaching benefits," said Zuckerbrot. "Adding fiber to the diet is associated with a reduced risk of heart disease, lower blood cholesterol and other health benefits. Never before has it been so important to have an abundance of options for consuming more fiber."

SPLENDA(R) No Calorie Sweetener with Fiber is available in an 80-count box of packets at grocery stores, supermarkets and online at http://www.Splendidlife.com for a suggested retail price of $4.59.

About SPLENDA(R) Sweetener Products

SPLENDA(R) Sweetener Products contain sucralose (SPLENDA(R) Brand Sweetener), the no-calorie sweetener that is made from sugar, tastes like sugar, but is not sugar. SPLENDA(R) Sweetener Products have been safely enjoyed by millions of consumers worldwide, including pregnant or nursing women, children and individuals with diabetes. SPLENDA(R) No Calorie Sweetener is the nation's #1 selling branded sweetener and can be used almost anywhere sugar is used, including cooking and baking. The complete line of products includes SPLENDA(R) No Calorie Sweetener in packet and granulated form, SPLENDA(R) Sugar Blend, SPLENDA(R) Brown Sugar Blend, SPLENDA(R) Flavors for Coffee, SPLENDA(R) Flavor Accents(TM) for water or tea, SPLENDA(R) No Calorie Sweetener Minis and SPLENDA(R) No Calorie Sweetener with Fiber.

SPLENDA(R) Sweetener Products are marketed by McNeil Nutritionals, LLC. For more information on SPLENDA(R) Sweetener Products or to obtain recipes and tips on cooking and baking with the brand, visit http://www.splenda.com or call 1-800-7-SPLENDA (1-800-777-5363). Or, for a sweet shopping experience, visit http://www.Splendidlife.com.

About McNeil Nutritionals

McNeil Nutritionals, LLC is a global marketer of innovative nutritional products. The company's mission is to give people the ability to actively manage their own health. McNeil Nutritionals, LLC markets SPLENDA(R) Sweetener Products, VIACTIV(R) Dietary Supplements, LACTAID(R) Milk and Dietary Supplements and BENECOL(R) Products. McNeil Nutritionals, LLC is headquartered in Fort Washington, PA.

Contact: Caroline Krajewski
GolinHarris
312-729-4119
ckrajewski@golinharris.com

Nancy Ward
McNeil Nutritionals
215-273-8032
Nward2@its.jnj.com

Drink Coffee – Live Longer?

Coffee may be many people’s beverage of choice, but its healthy properties are unclear, as over the years it has been linked to a variety of health effects, both good and bad. But now, scientists in Madrid, Spain and Boston, US have found that people who drink up to six cups of coffee a day are no more likely to die earlier – and, as an added bonus, are less likely to die from heart disease.

Of more than 80,000 women who were studied from 1980 to 2004, those who drank two or three cups of caffeinated coffee every day were 25% less likely to die from heart disease than those who didn’t drink coffee. The study, published in the journal Annals of Internal Medicine, found that they were also 18% likely to die from any cause other than heart disease or cancer. The benefits were not so clear in the 40,000 men studied – the death rate was neither significantly higher nor significantly lower in the coffee drinkers.

Participants in the studies, funded by the US National Institutes of Health, filled in questionnaires every two to four years, in which they were asked about their coffee consumption and other dietary habits, whether or not they smoked, and whether they had any health problems. The scientists compared the frequency of death from any cause, death from heart disease and death from cancer among the groups of people with different coffee drinking profiles. All those questioned were free of cancer and heart disease at the start of the studies.

Even after other risk factors such as body size, diet, smoking and disease were taken into account, the coffee drinkers were less likely to die, and much of this was attributed to the lower risk of death from heart disease. Importantly, they also found that there was no link between death from cancer and coffee consumption. None of the findings appeared to be linked to caffeine, as decaff drinkers also had lower death rates than coffee avoiders.

Although the study must be treated with caution – not least because the quantities of coffee consumed were estimated by the study participants themselves, and there might be some other trait peculiar to the coffee drinking group other than the coffee itself that is having the effect – it does certainly appear that coffee may well have a positive effect on the cardiovascular system, and this is unrelated to its caffeine content. It is the caffeine that has previously been linked to most of the health benefits coffee is believed to have – for example, a reduction in Alzheimer’s and Parkinson’s diseases, diabetes and gout. But it is also linked to its alleged negative effects, too, including coronary heart disease. This study appears to refute that.

Esther Lopez Garcia, who led the study, claims that while coffee consumption has previously been linked to various beneficial and detrimental health effects, data on its relationship with death were lacking. ‘The possibility of a modest benefit of coffee consumption on heart disease, cancer and other causes of death needs to be further investigated,’ she says.

26 June 2008, International Food Ingredients

Is Spain the new Japan of functional foods?

One quarter of Spain’s foods are functional, making it one of Europe’s most dynamic and successful market, according to a report presented recently to the EU-funded European Functional Foods Net.

Marisa Vidal-Guevara, a research scientist at the Spanish arm of Swiss food group, Hero, wrote that the Spanish functional foods market was worth €3.5bn in 2006 and growing at about per cent annually. In her paper, ‘Functional Foods in Spain: an industry Perspective’, she said functional foods accounted for 26 per cent share of the Spanish food market in 2007.

Although definitions vary as to what is a functional food (depending on the overall health profile of the food and the manner in which it may or may not have been fortified), this figure is very high and may make Spain the highest uptakers of functional foods in Europe, possibly the world.

Vanguard
“Experts agree these foods are not a fashion and they have arrived to stay in the market place for the long term,” Vidal-Guevara wrote. “Spain is in the vanguard of the functional foods industry and, therefore, can be used as a reference point for developments in functional foods.”

Japan has long been held in such regard, as many functional food innovations have sprung from there and it is widely regarded as the birthplace of the functional foods movement, as the probiotic one-shot drink, Yakult, was launched there in the 1950s.

Spain’s functional food market, like those in many other countries, began to boom in the 1990s. Vidal-Guevara located several reasons for this:

1) Greater public concern about health
2) Favorable regulation changes
3) Government initiatives
4) Technological advances
5) Scientific backing

The Spanish paradox
In a complex development, she said the embrace of western lifestyles that had seen home-cooking decline and fast food consumption increase, had driven an interest in functional foods as consumers sought to counter unhealthy dietary habits.

“Decrease in cholesterol, weight loss and improved gastrointestinal health are three of the major benefits offered by functional foods to the Spanish consumer,” she said.

The Spanish Ministry of Agriculture, Fish and Food noted in 2001 that there had been a decrease in consumption of complex carbohydrates, vegetables, fruits, red wine and sugar, and an increase in fish, dairy products and meat consumption. As a result obesity and overweight rates have risen significantly along with associated diseases such as diabetes which had spurred growth in specialty foods. In addition, the public was coming to accept the health benefits of functional foods, especially those backed by clinical data.

“The Spanish food industry is making a greater use, day by day, of academic resources to evaluate and validate the beneficial effects of their products, looking for efficient biomarkers which demonstrate the effect on organic functions, including their role in health keeping and disease prevention, and also cause-and-effect relationship studies to evaluate safety and dose level. The second effort is clear and transparent communication to consumers,” she wrote.

The big five Mintel stats show Spain had the fifth most functional food launches (94) in Europe in 2007. France had the most with 154, followed by the UK (153), Germany (142) and Italy (118). Between the years of 2000 and 2004 Spain had the most functional foods launches in the EU but has subsequently been pegged back other members of ‘the big five’.

This year (until July), Spain saw 41 products debuted on its market compared to 111 in the UK, 100 in Germany, 67 in Italy and 59 in France. The Functional Foods Net brought together about 180 companies to discuss industry matters, build relationships and develop new products.

by Shane Starling, 19 Sept 2008, foodnavigator-usa.com

Consumers see the benefit of fiber and whole grains

More consumers in the US are becoming aware of fiber and are trying to increase their consumption of whole grains as part of a healthy diet, according to a new survey.

Foods and beverages with added health and wellness benefits continue to influence purchase decisions, according to The 2008 Food & Health Survey: Consumer Attitudes toward Food, Nutrition & Health, which was commissioned by the International Food Information Council Foundation.

Yet while awareness of various carbohydrates remained stable over the last couple of years, awareness of fiber and whole grains were an exception as they increased “significantly”, the survey found. Similarly when Americans were asked which specific elements they refer to on the nutrition facts panel of a label, 52 percent said fiber, compared to 42 percent in 2006. And 78 percent of those who were aware of whole grains said they were trying to increase their consumption.

Food and drink manufacturers are seeking new sources of dietary fiber and new ways to incorporate these into products as consumer awareness increases. Soluble fiber in particular has been researched for its benefits to digestive health, as well as weight management since it can boost satiety, reducing the tendency to snack. Market research firm Frost and Sullivan predicts that by 2011 the fiber market will have more than double in the US to $470m.

Meanwhile there is growing evidence which suggests that whole grains provide vitamins, minerals and high levels of antioxidants. They have also been shown to help reduce the risk factors for a number of diseases, including heart disease, cancer and diabetes. The US government advised in its 2005 Dietary Guidelines that Americans should consume upwards of three ounce-equivalents of whole grain products per day and as a result, there has been an increase in products making whole grain claims.

Survey results
The Food & Health Survey is the third annual national study which shows how consumers view their own diets, their efforts to improve them, and their understanding of the food components in their diets. It pointed out that taste and price continued to have the greatest impact on Americans’ decisions to buy foods and beverages, but added: “Consumer attitudes remain highly positive in 2008 with regard to foods and beverages with added health and wellness benefits.

“When asked whether they agree or disagree that foods and beverages can provide a wide array of specific health benefits (for example, heart health), 60 percent or more of Americans either somewhat or strongly believed in the stated benefit.”

A recent report by the US Department of Agriculture (USDA) found that dietary fiber information is the only labeling component to have seen an increase in use by US consumers, suggesting growing interest in the ingredient’s health benefits. Between 1995-96 and 2005-06, consumer use of nutrition labels when making food purchases declined but the use of information about fiber saw an increase of two percent.

The report was prepared to help the US government understand the trend in use of various nutrition labels as the Food and Drug Administration is currently considering modifications to the format and content of food nutrition labels.

By Sarah Hills, 15 Sept 2008, foodnavigator-usa.com

Low calcium levels linked to being overweight

Low dietary intakes of calcium may increase the prevalence of overweight or obesity by 24 per cent, suggests a new study from Brazil.

The epidemiological study by researchers from the University of Sao Paulo adds to the on-going debate of the role of calcium, mainly from dairy products, in weight loss. The topic is a source of controversy with both camps able to quote research that supports their side and undermines the other.

Over 300m adults are obese worldwide, according to latest statistics from the WHO and the International Obesity Task Force. About one-quarter of the US adult population is said to be obese, with rates in Western Europe on the rise, although not yet at similar levels. However, the researchers, led by Milena Baptista Bueno, concede that their study does not prove causality that calcium intakes are responsible for weight loss, but that higher calcium intake may be purely indicative of a healthy lifestyle.

“In the present study, higher mean calcium intakes were also observed among women with normal weight who were non-smokers, practiced physical activity, and had higher educational levels,” wrote Baptista Bueno.

“Together, these facts could indicate a better lifestyle and socioeconomic level and, hence, better access to health care, which in part would account for the weight loss.”

Study details
The researchers recruited 1,459 adults aged between 20 and 59 to take part in the study. Almost 30 per cent of the participants were overweight, while 13 per cent were obese. Questionnaires were used to assess physical activity levels and lifestyle factors, while food consumption was assessed using 24-hour dietary recalls.

Baptista Bueno and co-workers report that the average calcium intake for the whole population was 448.6 mg per day. They calculated that people with the lowest average intakes (less than 264.9 mg per day) were 24 per cent more likely to be overweight, compared to people who consumed at least 593.7 mg per day.

Mechanism
The researchers suggested that two mechanisms may be behind the effects of calcium on body weight. The first was an effect on certain hormones that play a role in fat build-up, while “the second proposed mechanism is that increased dietary calcium seems to bind more fatty acids in the intestines, thereby inhibiting fat absorption,” they stated.

“Our data support that further clinical research on the effects of calcium on fat metabolism must be pursued with prospective randomized clinical trials,” concluded Baptista Bueno and co-workers.

Dairy calcium is not the whole picture
This would agree with statements by Dr. Michael Zemel from the University of Tennessee. At the Paris Anti-Obesity Therapies 2006 conference he said that dairy can help reduce body fat and that calcium only accounts for about 40 per cent of the effect.

But Dr Zemel told attendees at the Paris Anti-Obesity Therapies congress in 2006, that dairy can help reduce body fat and that calcium only accounts for about 40 per cent of the effect.

"The anti-obesity effect of dietary calcium is supported by cellular mechanistic studies, animal studies, human epidemiological studies and clinical trials," said Zemel.

"This works for milk, yoghurt and cheese," said Zemel, but also pointed out that cheese, having a significantly higher fat content, was an interesting issue.

Source: Nutrition
Published online ahead of print 21 July 2008, doi:10.1016/j.nut.2008.05.020
“Dietary calcium intake and overweight: An epidemiologic view”
Authors: M. Baptista Bueno, C.L. Galvao, L.A. Martini, R.M. Fisberg