Functional food anyone?

Coffee may decrease the risk of Alzheimer’s: Study

2009-01-16T15:48:00.000-08:00

Drinking between three and five cups of coffee a day in middle age could decrease the risk of dementia and Alzheimer's disease by 65 per cent, says a new study from Scandinavia.

Researchers from the University of Kuopio in Finland, the Karolinska Institutet in Sweden, and Finland’s National Public Health Institute report their findings in the new issue of Alzheimer’s Disease.

More info at: -
http://www-t.decisionnewsmedia.com/r/?id=t68c3a62,1880660,18811f0&p1=BL0g5KtRgMTe6EUt0vvDuQ%3D%3D

By Stephen Daniells, 16 Jan 2009, foodnavigator-usa.com

The sweet escape can be deadly

2009-01-13T18:35:00.000-08:00

THAT sugar on your breakfast table is actually a powerful drug. It is pure white and sweet but deadly. I call it "white poison".

You just need small amounts of it in your bloodstream. Too much of it will damage your vital organs.

Ask any diabetic. It is addictive and can leave you with horrible withdrawal symptoms.

It is also bad for your immune system.

Sugar is also a known tooth decay agent.

Today, everyone is concerned about calories. We know too much of it causes weight gain. But there is more to it than that. Different quantities of calories impact your body and mood differently.

The major sources of calories are:

proteins
fats and
carbohydrates

Of the carbohydrate package, there are simple carbohydrates, or sugars, as opposed to the complex. Within the sugars there are refined simple carbohydrates, as opposed to the unrefined.

In nature, sugars are found, with the exception of honey, in an unrefined state, such as in sugar cane, sugar beets, and most fruits which are naturally sweet.

Sugar is also inherent in corn, rice, and even milk. However, these are not so sweet.

In fact, almost all vegetables have fair amounts of natural sugar in them.

As these are natural real wholesome food, there is little problem in eating as much as desired.

There would be no problem eating either sugar cane, or sugar beets, as a squeezed, non-concentrated juice straight from the plant. Every nutrient required for the assimilation (absorption and utilisation) of the juice is contained within it.

If you chew the stalk, you even get natural fibre. Real food contains within itself the nutrients required for its use by the body.

"Real" sugar is not the problem. The problem is the refined sugar which should no longer qualify as food.

This means that when "the white stuff" is ingested, the vitamins, and particularly the minerals required for burning (or storing) that fuel internally (B-1, B-2, biotin, niacin, pantothenic acid, magnesium, and others), are rudely removed from the now totally pure and concentrated sugar.

The body will handle the fuel. However, it does it by taking from body stores already in existence. This depletes existing nutrient stores that your body holds.

Ongoing intake of "empty" calories saps the body of the internal stores of nutrients. Eventually, a state of deficiency arises, possibly of a sub-clinical nature. Most of our diets consist of empty, non-food substances.

A warning for sugar lovers -- these refined calories are not only "empty", they are also concentrated. Besides the nutrients being removed, the water is all gone; the juice is now a crystal. Soluble fibre is also missing.

For example, one ounce (0.023kg) of refined sugar requires 0.23 kilogramme of sugar beets. You could easily consume one ounce of sugar but would be hard pressed to eat 0.23kg of sugar beets.

Once sugar enters the system, the blood sugar rises. Remember, sugar is toxic to your body. You cannot store it anywhere in your system. Your body's response to this is to remove the sugar from the blood and send it into the muscle and brain cells.

If you don't happen to be lifting or thinking enough, it is then stored, but not as sugar. The excess sugar is converted and stored as fat.

In other words, you can cut your fat grammes to zero, but if you eat too much sugar, you can still get fat. Here is where the "low fat" but sugar laden product advertisers don't tell us the whole truth.

Actually, your body over-reacts to refined sugar, causing your blood sugar to drop dramatically. This causes symptoms such as headache, irritability, fatigue, abdominal pains, muddled thinking, even blurred vision and even depression along with cravings for another sugar "fix".

Now that we are in the holiday season, you may have lots of parties to attend with lots of sumptuous foods and decadent desserts. Don't starve yourself all day "saving up" your calories for the party food -- it may be bad for your brain and you might go off the sugar-bingeing deep end.

Instead, eat normally and choose healthy food throughout the day with lots of nutrients and fibre (like fruits and vegetables). Then later, when you are faced with all those delicious holiday treats, it may actually be easier to control your cravings.

By, Rajen M. Published on NST Online 3 Jan 2009.

Dr Rajen M. is a pharmacist with a doctorate in holistic medicine. Email him at health@po.jaring.my

Weighty Issues Surround Healthy Food Choices

2009-01-07T06:27:00.000-08:00

Consumers feel increasingly good about their health, but a disconnect with caloric intake continues.

Americans’ perception of their overall health continues to show improvement, with 39 percent indicating their health is “excellent” or “very good” compared to 33 percent in 2006, according to a new study from the International Food Information Council (IFIC) Foundation.

The third annual survey of 1,000 consumers was conducted for IFIC in the first quarter of 2008 by Cogent Research. Comparing results from 2006, 2007 and 2008, consumer health status satisfaction remains relatively high, with 59 percent indicating they are “extremely satisfied” or “somewhat satisfied.”

Concern with their weight (75 percent) appears to be a very strong factor influencing the decision to make a dietary change. That compares to 74 percent in 2007 and 66 percent in 2006. Of those who made changes to their diet (69 percent) the reason is “to lose weight,” and 57 percent say they are actively “trying to lose weight.”

Two-thirds of respondents (67 percent) made changes to improve the healthfulness of their diet. Those include: “portion sizes of meals or snacks” (60 percent) and “changing the number of calories” (57 percent). In addition, 52 percent of those trying to lose or maintain their weight reported “increased physical activity” as a change in 2008.

And while 57 percent who are trying to lose or maintain their weight say they are making an effort “to reduce calories” they consume, there still appears to be a disconnect between their reported behavior and their knowledge about calories. Only 15 percent correctly estimated the recommended number of calories per day for a person of their age, height, physical activity level and weight; only 31 percent correctly understand calories from any source contribute equally to potential weight gain; and 44 percent report they do not balance diet and physical activity to manage their weight (calories consumed versus calories expended).

While “taste” and “price” continue to have the greatest impact on Americans’ decisions to buy foods and beverages, the importance of “healthfulness” remains stable (62 percent in 2008 versus 65 percent in 2007 and 58 percent in 2006). When given a list of potential changes to improve their diet, consumers say they are increasing (37 percent) or decreasing (21 percent) their consumption of a specific type of food and/or beverage.

Sixty percent either somewhat or strongly believe certain foods and beverages can provide multiple benefits (for example, heart health). As in 2007, more than 80 percent say they are currently consuming or would be interested in consuming foods and/or beverages for such benefits.

Seventy percent are concerned with the amount of fat they consume and 68 percent with the type of fat. Continued concern over trans fat appears to be an important contributor. Trans fat awareness grew to 91 percent versus 87 percent in 2007 and 81 percent in 2006. Fifty-nine percent who use the Nutrition Facts Panel say they use trans fat information on the panel, and 79 percent who are aware of it say they rate trans fat as either “not at all healthful” or “not very healthful,” up from 64 percent in 2006.

While Americans know type of fat is important, knowledge of the types of fats that dietary guidance recommends consuming — including mono- and polyunsaturated fats — is limited. Awareness of both of these healthful fats (63 percent for monounsaturated fats and 71 percent for polyunsaturated fats) is low compared to other familiarity with other fats. However, those who rate monounsaturated and polyunsaturated fats as either “somewhat healthful” or “extremely healthful” have increased to 28 percent and 23 percent respectively from 16 percent and 15 percent in 2006.

Americans continue to be concerned with the amount of sugar they consume (69 percent in 2008 versus 70 percent in 2007 and 62 percent in 2006). Those who use the Nutrition Facts panel look for information about sugar more often (68 percent compared to 63 percent in 2007 and 67 percent in 2006). Although there was no significant change in Americans’ concern over the amount of carbohydrates they consume, concern with the type of carbs they consume remained high at 52 percent in 2008, compared to 46 percent in 2006.

More Americans who are aware of low-calorie sweeteners report they tried to consume less aspartame (43 percent), saccharin (45 percent), and sucralose (44 percent) in 2008 compared to 2007. But 44 percent believe low-calorie sweeteners can play a role in weight loss or weight management.

Consumers were asked to answer a new question this year about their beliefs pertaining to food additives/colors. The result was 85 percent believe food additives can provide at least one of the following benefits: extend the freshness of certain foods/act as a preservative (68 percent); add color to food products (65 percent); help keep or improve the flavor of food products (61 percent); and reduce the presence of harmful bacteria in food products (36 percent).

Consumers say they gather information from the Nutrition Facts panel and the food label, 87 percent are aware of the USDA’s MyPyramid food guidance system, but only 26 percent report using MyPyramid in some way.

Similar to the 2007 survey, breakfast was named by 92 percent of consumers as the most important meal of the day, followed by dinner (89 percent) and lunch (83 percent); however, less than half (46 percent) eat breakfast seven days per week. In the 2008 survey, consumers who believe eating breakfast is most important but do not eat it everyday cite several “barriers” including “not hungry right after I wake up” (59 percent) and “not enough time” (54 percent). Snacks are also an important part of most Americans’ days, with nearly all Americans (94 percent) consuming at least one snack per day.

When asked to describe their level of caffeine consumption, 64 percent say they “consume caffeine in moderation,” 22 percent describe themselves as consuming “more caffeine than the average person,” and 14 percent say they have “eliminated caffeine” from their diets.

New to this year’s survey were questions regarding safe food preparation at home. Eighty-two percent say they are confident in their ability to safely prepare foods at home, but that confidence does not match reported practices. Almost all (96 percent) say they are regularly taking at least one food safety precaution, such as washing hands with soap and water, when cooking, preparing, and consuming food products.

However, fewer report following key basic food safety practices, such as using a different cutting board for each type of food (48 percent) and using a food thermometer to measure the internal temperature of meat and poultry items (29 percent). A majority of Americans (79 percent) are confident in their ability to understand and follow microwave oven meal cooking instructions, but only 15 percent check their microwave wattage and only 7 percent use a food thermometer for microwaved foods.

By Diane Toops, News & Trends Editor, 7 Jan 2009, FoodProcessing.com

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

2008-12-23T01:56:00.001-08:00

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

2008-12-16T06:13:00.000-08:00

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

2008-12-10T00:25:00.000-08:00

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

2008-12-04T18:50:00.000-08:00

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

2008-10-23T06:51:00.000-07:00

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

2008-10-18T20:39:00.000-07:00

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

2008-10-18T20:30:00.000-07:00

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

2008-10-18T20:22:00.000-07:00

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:

Resistance to gastric acidity, hydrolysis by mammalian enzymes and GI absorption
Fermentation by intestinal microflora
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

2008-10-18T08:31:00.000-07:00

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

2008-10-18T08:14:00.000-07:00

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:

34 percent of consumers say they are most interested in purchasing fruit juice with an “excellent source of fiber” label claim.
36 percent of consumers are most interested in purchasing fiber-enhanced cookies with an “excellent source of fiber” statement on the label
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:

55 percent of consumers find the statement “supports a healthy immune system” appealing on labels for bottled water
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
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

2008-10-06T05:16:00.000-07:00

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?

2008-09-20T04:55:00.000-07:00

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?

2008-09-20T00:06:00.000-07:00

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

2008-09-15T19:37:00.000-07:00

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

2008-09-11T19:55:00.000-07:00

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

Global study spies functional soft drink shift

2008-09-02T18:55:00.000-07:00

The global market for non-alcoholic beverages will remain dominated by more perceivably healthy soft drink options, amidst a growing population concerned with well being in what they drink, according to a new report.

In the non-alcoholic beverage segment, research group Global Industry Analysts said it expects soft drink innovation to target a growing consumer base keen for a functional kick. Global growth within the beverage segment is therefore attributed to a shift away from carbonated beverages to products like juices, sports and energy drinks, particularly in young people, the report says. It is this market where the analyst says demand is brewing for niche segments like ready-to-drink tea and coffee-based beverages, on the back of increasing global availability.

“Coffee is expected to enjoy steady growth as high-quality specialty espresso-based drinks are exceptionally popular with young adults,” stated the analyst. “The popularity of tea would be on account of greater awareness of its health benefits, mainly among the baby boomer population.”

Even traditional established soft drink product lines such as juice and soda brand products stand to benefit from the innovation drive towards more functional product varieties, according to the report.

“Growth in the non-alcoholic beverages market comprising of carbonated and non-carbonated drinks, is stimulated by unique product concepts, new brands, flavours and brand extensions of several popular products,” stated the analyst.

Already popular functional additions such as vitamins and minerals will be increasingly joined by herbs, nutrients and other emerging compounds in an increasingly global market, the report stated.

Innovation focus
An increasing focus amongst consumers for healthier products will also ensure growth within the bottled water market, particularly in terms of innovation in packaging convenience and flavours. Similarly, the mature European and North American sports drinks market is also expected to post sales gains for lower sugar, sodium and carbohydrate variations amidst this health drive, according to the report.

Soft drinks grow up
The report adds that another seismic shift expected in the industry will be the focus away from the once core-consumer group of under 14 year olds as an overall ageing population seeks new forms of refreshment. Carbonated beverages in particular are expected to bare the brunt of these changes due in part to consumer concerns over obesity and well being, Global Industry Analysts said. Conversely, the report expects fruit juice products to reap the benefits from declines in alcohol consumption on the back of demands for healthier drinks.

“Fruit juices with nutritional orientation and caffeine-free and sugar-free products are continuously being rolled out in the market to attract consumers,” the analyst stated.

The analyst conceded that weather conditions have an important role to play on these developments.

By Neil Merrett, 2 Sept 2008, foodanddrinkeurope.com

Low-Cal Sweet Tooth Satisfaction

2008-08-28T18:32:00.000-07:00

If Mary Poppins were around today, it’s doubtful she’d encourage “a spoonful of sugar to help the medicine go down.” That’s because sugar (sucrose) and similar 4-calorie-per-gram carbohydrate sweeteners have been implicated as contributors to America’s obesity crisis. Many health advocates have dubbed the 4-calories-per-gram sweeteners as “empty calories.” However, in many applications, sugar is anything but “empty,” as sugar performs a host of functions in addition to providing sweetness.

Sweeter than sugar
Today’s food designers are challenged with reducing calories, maintaining sweetness and delivering a product that structurally resembles the sugar-sweetened version, often by partial replacement of sugar or other carbohydrate sweetener with a combination of high-intensity sweeteners, polyols and other sweetening agents, including ingredients described as enhancers, herbs and plant extracts.

For example, earlier this year, the Dannon Company, White Plains, NY, introduced Light & Fit 0% Plus, a nonfat yogurt that contains a mere 60 calories per 4-oz. cup. This is achieved through a unique combination of four sweeteners: acesulfame potassium (acesulfame K), aspartame, fructose and sucralose. Acesulfame K, aspartame and sucralose are three of the five FDA-approved artificial sweeteners. The other two are the recently approved neotame and the longest approved—saccharin. All five are considered high-intensity sweeteners, with usage levels so low in any application that they contribute virtually no calories.

Uniquely fructose
In Light & Fit 0% Plus, the only caloric carbohydrate sweetener is fructose. Interestingly, fructose also happens to be the sweetest of all naturally occurring carbohydrates. In fact, fructose is 1.73 times sweeter than sugar. Fructose exhibits a sweetness synergy effect when used in combination with other sweeteners—caloric and noncaloric—with the relative sweetness of the blended sweeteners perceived as greater than the sweetness calculated from the individual components. The heightened sweetness from such a blend means a reduction in calories, because less total sweetener is needed. Of course, if only high-intensity sweeteners are used, calories are even more reduced.

Relative sweetness of fructose in an application depends on the conditions, including temperature, solids, pH and other ingredients. Calorie reduction depends on the sweeteners used in the blend, which is dictated by the flavor and cost objectives of the formulator. Further, all sweeteners vary as to when they exhibit their characteristic sweet flavor during product consumption, as well as when the sweetness disappears. Most high-intensity sweeteners display a prolonged extinction time referred to as “linger.” Sweetness linger can be beneficial in applications such as chewing gum, where prolonged sweetness is a desirable quality. However, in some applications, such as yogurt, a lingering sweetness is unpleasant. Further, some high-intensity sweeteners have a delayed sweetness onset—often advantageous when blending sweeteners.

For example, aspartame has no initial burst of sweetness, but the sweetness lingers. Fructose provides the initial sweetness burst in a fructose-aspartame blend, so aspartame levels can be decreased, thus halting the lingering sweetness. Besides flavor advantages, fructose contributes solids, which often are required when other caloric-carbohydrate sweeteners, such as sugar, are replaced solely by high-intensity sweeteners. Depending on the application, the solids from fructose can reduce the solids required from other sources, such as low- or non-sweet carbohydrates (i.e., fructooligosaccharides, gums, polyols, starches, etc.) or proteins. That translates into possible cost savings.

Intensely sweet
At 7,000 to 13,000 times sweeter than sugar, neotame is the sweetest of all approved sweeteners. “Like other high-intensity sweeteners, the actual sweetness potency of neotame is dependent on its concentration, as well as the matrix in which it is used,” says Ihab Bishay, senior vice president, research and development, The NutraSweet Company, Chicago. Neotame is made of the same two amino acids—aspartic acid and phenylalanine—that comprise NutraSweet’s original high-intensity sweetener—aspartame—which is only about 180 times as sweet as sugar. “Though neotame is a derivative of aspartame, it is 30 to 60 times sweeter than aspartame,” says Bishay.

“Neotame is the highest-potency sweetener currently available in the U.S. marketplace, and is also the most cost-effective,” says Bishay. “Neotame is primarily used to replace a portion—15% to 30%—of sugar or high-fructose corn syrup, while maintaining the same taste, flavor and overall quality of the product.” It reduces total sweetener cost and lowers calories.

“Both neotame and aspartame have a more lasting sweetness,” continues Bishay, making them well suited in blends with sweeteners “perceived very quickly, such as acesulfame K, saccharin or fructose. Products where up to 25% of the carbohydrate sweetener is replaced with either neotame alone or blends of neotame and, for example, acesulfame K, have passed triangle tests indicating they are identical to the ‘full-sugar’ controls.”

NutraSweet research indicates neotame can partially replace more-expensive high-intensity sweeteners in select applications, providing a cost savings to the food manufacturer. “Studies have shown that neotame, or blends of neotame and acesulfame K, can replace up to 50% of the sucralose in a formulation without altering the flavor profile or taste characteristics, as judged by a discriminating triangle-test panel,” says Bishay.

Made from sugar
Since earning FDA approval in 1998 as a general-purpose sweetener, sucralose has been in demand by food manufacturers “because it is the most-heat-stable of the artificial sweeteners, and also has a sweetening profile most like natural sugar,” says Stacey Walton, food scientist, Tate & Lyle, Decatur, IL. However, when demand exceeded supply a few years back, product designers aggressively pursued reducing use levels of sucralose by blending it with other sweeteners. This has become commonplace in the food and beverage industry, especially since sucralose’s sweetening effect intensifies when blended with other sweeteners in certain matrices.

Sucralose is manufactured from sugar using a multistep patented process that selectively replaces three hydroxyl units (molecularly bonded hydrogen and oxygen atoms) with chlorine atoms. Sucralose has application in all foodstuffs. It dissolves in clear liquids and does not react chemically with any other ingredients.

“Sucralose is described as being 600 times sweeter than sugar. However, at lower usage levels, sucralose’s sweetness can double in potency,” says Walton. “This proves to be very useful in low-calorie formulations where only 20% to 40% of sugar is removed from a formulation. Sucralose readily replaces the sweetness of the removed sugar, while the overall formulation suffers no loss in quality or integrity. We have had great success using this approach when formulating low-calorie beverages, puddings, gelatins, sauces and dressings. Such applications do not require any bulking agents, and there is no perceived change in the sensory profile.”

“In diet applications where all carbohydrate sweetener must be replaced, it is possible to match the sweetness level by using sucralose,” continues Walton. “Typically, a bulking agent is also required for applications other than beverages. When trying to match a full-calorie product, it is helpful if the product-development timeline allows for flavor modification.”

Fewer calories, with bulk
Numerous other sugar alternatives are available. Some provide bulk in addition to reduced-calorie sweetness. Use varies by application, with many working best in synergy with other sweeteners. For example, tagatose’s physical bulk is similar to sugar’s, and it is almost as sweet. It only contributes 1.5 calories per gram, since only 15% to 20% of tagatose is absorbed in the small intestine. The major part of ingested tagatose is fermented in the colon by indigenous microflora, thus providing a prebiotic effect.

Tagatose is made via a patented procedure from lactose (milk sugar) in a two-step process. In the first step, lactose is hydrolyzed to glucose and galactose. In the second step, galactose is isomerized to D-tagatose by adding calcium hydroxide. D-tagatose is then further purified by means of demineralization and chromatography. The final product is a white, crystalline substance that is at least 99% pure. Processing and preparing foods made with tagatose must accommodate certain temperature reactivities, as tagatose-containing products brown and caramelize more readily than sugar-containing foods. Depending on the application, this can be desirable.

Polyols can also lower calories. Sometimes referred to as sugar alcohols because of their molecular configuration—part sugar and part alcohol—these nutritive alternative sweeteners are incompletely absorbed and metabolized by the body, and consequently contribute fewer than 4 kcal per gram. Many polyols have food application—erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol and more—each with unique functionalities.

Erythritol, unlike most other polyols, is considered natural. It is about 70% as sweet as sugar, and contains only 0.2 calories per gram. Erythritol has excellent heat stability and can manage water activity in select applications. Erythritol is rapidly absorbed in the small intestine and eliminated by the body within 24 hours. Thus, the laxative side effects sometimes associated with excessive polyol consumption are unlikely with erythritol-containing foods. Because of its lower sweetness, as compared to sugar, erythritol is often used in combination with high-intensity sweeteners, especially aspartame and acesulfame K, to take advantage of the synergy.

Surprisingly sweet
Some ingredients in the marketplace are not labeled as sweeteners, yet still provide sweetness or enhance other sweeteners. For example, extracts derived from the leaves of Stevia rebaudiana, an herb in the chrysanthemum family that grows wild as a small shrub in South America, exert varying degrees of sweetness. At the time of this writing, Wisdom Natural Brands, Gilbert, AZ, had declared self-affirmed GRAS for its stevia product. Any product without GRAS status must be labeled as a dietary supplement. Stevia and its various components are 200 to 400 times sweeter than sugar, depending on the extraction. Various companies are using proprietary technologies to extract compounds from the stevia leaf, turning those extracts into a sweetening ingredient.

For example, Whole Earth Sweetener Company, a subsidiary of Merisant Worldwide Inc., Chicago, developed a sweetener based on rebaudioside-A (reb-A), an all-natural, purified component of the stevia plant. Reb-A has been identified as the sweetest part of the stevia leaf. It is noncaloric and about 400 times sweeter than sugar. The introduction of this ingredient represents the culmination of four years of research and development, notes Paul Block, CEO, Merisant and Whole Earth Sweetener.

Blue California, Rancho Santa Margarita, CA, anticipates receiving GRAS self-affirmation for its proprietary reb-A ingredient, also 400 times sweeter than sugar. “Our product is 100% water-soluble and very stable, even at baking temperatures, as well as low and high pH levels,” says Cecilia McCollum, executive vice president, Blue California.

Newayceutical Inc. (Neway), New York, markets a line of natural sweeteners derived from the Asian fruit luo han guo, harvested from the Siratia grosvenori plant. Luo han guo extracts can be about 300 times sweetener than sugar and contain zero calories. The company’s proprietary formula uses the whole fruit. “The sweetness comes from the structures unique to luo han guo called mogrosides,” says Abby Dress, marketing and operations consultant to Neway. “Luo han guo is considered a food ingredient in the United States, as it was discovered and identified in the 1930s and noted by USDA’s Bureau of Plant Industry in 1941.”

Beyond sweeteners
Ingredients that aren’t sweeteners but enhance sweetness are another option. For example, Wixon, Inc., St. Francis, WI, markets “a flavor that has a synergetic effect with sugars, thus enhancing the natural sweet taste without adding calories,” says Mariano Gascon, vice president of R&D. He notes that it’s intended to amplify the sweet taste of the sugar in a food or beverage, so “you would need less sugar and still get the same sweetness that you desire.”

Taste tests conducted by Wixon’s sensory team show that the ingredient can enhance the sweet taste of cereals and cookies, as well as powdered drink mixes and other beverages, notes Gascon. Because some sugars need to be present in the product, and it can’t be used with high-intensity sweeteners alone, the ingredient is suitable for use in desserts, cereal, granola bars, yogurt, beverages, baked goods, jams and more. “Usage levels are relatively low—between 0.05% and 0.20%,” says Gascon. That means product reformulation is not required. “It appears on the ingredient statement simply as ‘natural flavor,’” he says.

Senomyx, Inc., San Diego, is working with a new sucrose enhancer that maintains sweetness with up to 50% sugar reduction in select applications. It “has the potential to be used to enhance the sweet taste of sucrose in numerous food and beverage products,” says Kent Snyder, president and CEO, Senomyx. Senomyx is also completing development activities with a sucralose enhancer to enable up to a 75% reduction of sucralose in select applications while maintaining the same sweet intensity without off tastes. With all these sweetening options, maybe someone can just make the medicine taste better so it does goes down easier.

Donna Berry, president of Chicago-based Dairy & Food Communications, Inc., a network of professionals in business-to-business technical and trade communications, has been writing about product development and marketing for 13 years. Prior to that, she worked for Kraft Foods in the natural-cheese division. She has a B.S. in food science from the University of Illinois in Urbana-Champaign. She can be reached at donnaberry@dairy-food.com.

Fiber is most sought info on nutrition labels, USDA

2008-08-14T18:58:00.000-07:00

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, reveals a new report by the US Department of Agriculture (USDA).

The report was prepared to help the US government understand the trend in use of various nutrition labels ahead of changes it is thinking of implementing. It examined how frequently consumers use information on nutrition labels, and differences in use based on demographics, age and type of information. Overall, the study found that during the 10-year period between 1995-96 and 2005-06 consumer use of nutrition labels when making food purchases declined.

Use of the Nutrition Facts panel fell 3 percentage points during the period. There was an 11 percent decline in use of the ingredients list, and a 10 percent decline for the panel’s information about calories, fat, cholesterol, and sodium. The percentage decrease was greatest for health claims (17 percent). In contrast, use of information about sugar remained steady, while only the use of information about fiber saw an increase of 2 percent. The increased interest in information about fiber was led by an increase in over 30 year-olds.

“This increase in use may be the result of the increasing popularity of low-carb diets, interest in identifying whole grain foods, or an aging population that is more aware of dietary fiber’s health benefits,” wrote USDA’s Economic Research Service (ERS) in the report, entitled The Decline in Consumer Use of Food Nutrition Labels, 1995-2006.

Fiber benefits
Interest in dietary fiber has been increasing with scientific studies linking increased intake to reduced risks of cancers such as colorectal and cardiovascular disease. Soluble fiber in particular has been researched for its benefits to digestive health, as well as weight management since it can boost satiety - that is, help the consumer feel fuller for longer, thus reducing the tendency to snack. As consumers start to become more aware of the benefits of fiber, food and drink manufacturers are seeking new sources of dietary fiber as functional ingredients, and new ways to incorporate these into products.

The fact that most US consumers do not receive adequate fiber in their diets contributes to a growing interest in ensuring that intake increases. In the US, the daily recommended intake for fiber is 25g for women and 38g for men. Average consumption falls short, with current intake ranging between 12 and 16g per day.

Fiber market
In the US, the entire fiber market was worth $192.8m in 2004. Insoluble fiber dominates the market with $176.2m and $16.6m for soluble. But market research firm Frost and Sullivan predicts that by 2011 the fiber market will more than double in the US to $470m. And growth in the soluble fiber sector is expected to outpace that of insoluble fiber - 26.3 percent compared to 13.1 percent.

Changing nutrition labels
The current format of food nutrition labels was developed in 1994 when the Nutrition Labeling and Education Act (NLEA) took effect. In addition to a standardized Nutrition Facts panel, the NLEA standardized serving sizes and placed limits on the content and format of health and nutrition claims on the front of packages. The aim was to increase access to nutrition information and improve consumers’ ability to make healthy food choices.

However, the current format of these labels is now over a decade old. Technological change has since introduced new sources of nutrition information and the consumption of food away from home has continued to increase. As a result, this may mean that the labels are not as useful to consumers as they could be. And with the Food and Drug Administration currently considering modifications to the format and content of food nutrition labels, USDA’s report provides crucial information for the consideration of any changes.

“Understanding the changing pattern of nutrition label use in the United States 10 years after NLEA can help inform changes to nutrition labels and interventions aimed at increasing use,” wrote USDA.

By Lorraine Heller, 13 Aug 2008, foodanddrinkeurope.com

What drives the kids’ functional food market, report

2008-08-07T21:00:00.000-07:00

The children’s functional food and beverage market in the US is expected to see strong growth on the back of increased interest in kids’ health, with major areas of focus including obesity, hyperactivity, brain function, gut health and immunity, says a new report.

Published by consultancy TSG, the report draws on different sources of market research and predicts the kid’s food and beverage category will grow to $26.8bn by 2011 from $16.4bn in 2007. Growth will continue at double digit rates beyond 2012, it predicts.

“As health becomes the focus of children’s products, the industry will continue to move forward and mirror the high-growth functional foods category,” said TSG.

Key health issues
With increasing obesity rates and other health problems among children, parents are starting to look towards diet as one way of addressing these. The report identifies a number of key aspects of children’s health that are being addressed through diet. These are:

Obesity: The number of overweight children aged 6-11 has more than doubled in the past 20 years. Current estimates suggest that 32 percent of US children are overweight, while 16 percent are obese.

Hyperactivity: According to TSG, parents are increasingly looking at labels on food products to blame for hyperactivity in their children. And as studies start to look at ingredients – such as omega-3 and omega-6 – for their combative effects on hyperactivity in children, the category may soon gather speed in the food and supplement industry.

Brain function: TSG highlights that children with learning and behavior problems improve focus, concentration and school grades when given essential fatty acid supplements; and IQ scores when given multivitamins.

Gut health: According to a report by Julian Mellentin entitled 5 Key trends in Kids’ Nutrition 2008, digestion and immunity are two of the biggest concerns for mothers regarding their children’s health, and both of these are influenced by gut health. TSG highlights that ingredient firm ChrHansen is focusing its NPD on children’s probiotics, indicative of growing interest in this market

Beverages lead
Beverages currently constitute the largest segment of the kids’ food and beverage market, accounting for 29 percent of total sales, said TSG. This is primarily due to the versatility of the category. They are an easy carrier for vitamins and functional ingredients, and they are also flexible in time of consumption. In 2006, 134 kids’ beverages were launched in the US.

“Beverages encompass several popular categories such as dairy, juice, and water where incremental ingredient innovation warrants margin premiums,” noted TSG.

The second largest category is ice cream and frozen deserts, which makes up 17 percent of the total kids’ food and beverage market. Cereal accounts for 15 percent, lunch kits and sweet snack foods each take an 8 percent share, and cookies and crackers make up 7 percent. Dairy products currently hold 4 percent of the market, while fruits and vegetables hold only 1 percent.

“Fruits and vegetables are the smallest (although arguably the healthiest) segment, indicating a greater need for savvy marketing, packaging, innovation and increased availability,” said the report.

Innovation
Health – being the main driver in the children’s food and beverage industry – is bolstered by innovations in four key areas, said the report. These are:

· Fortification: With vitamins and functional ingredients

· Taste: Which is “evolving and maturing”, and must be balanced with nutrition

· Packaging: Including portion size, convenience and shape

· Trust: Sought through organic, allergen free and additive free products

Consolidation
According to the report, over 15 companies have emerged in North America with a primary focus on providing healthy and fortified kids’ food and beverage products with less sugar and additives.

“Larger companies should take advantage of this landscape by leveraging the R&D and innovation capabilities of emerging companies who are focused on children’s health and seek selective investment and acquisition opportunities,” it said.

“Through strategic consolidation and select partnerships, companies with the proper vision and strategy can create quality, trustworthy products in this category.”

By Lorraine Heller, 7 August 2008, foodnavigator-usa.com

Global Functional Food Trends

2008-07-30T18:26:00.000-07:00

The U.S. market for fortified and functional foods and beverages is the largest in the world. In 2008, combined value sales are expected to reach $33.3 billion, accounting for one-third of total global sales. And yet, when it comes to functional food and beverage innovation, U.S. manufacturers take much of their inspiration from other countries. Several trends are emerging in key sectors, some of which could soon migrate to the U.S. market.

Leading innovator markets
The highly populous Asia Pacific region accounts for the biggest chunk of fortified and functional product value sales. In general, consumers in Asia Pacific are not attracted to other health-and-wellness product categories, such as better-for-you foods (e.g., foods reduced in fats and sugar) or organics. The concept of getting—and paying for—something “extra” by means of fortification is much more appealing to them. A similar consumer mindset prevails in the developing markets of Eastern Europe. North America and Western Europe are the other two big markets for fortified and functional foods and beverages.

Japan is at the forefront of innovation, particularly where functional beverages are concerned. Japan is not only the birthplace of daily-dose probiotic dairy drinks (courtesy of Yakult), but of a whole range of innovative drink concepts, including functional bottled water, which is currently enjoying a global boom. The country’s latest functional-product craze is beauty-enhancing foods and drinks. The most-popular beauty ingredients employed by Japanese manufacturers are collagen, ceramide and hyaluronic acid. They are added to a wide variety of products, including yogurt, confectionery and ready-to-drink tea.

Surprisingly, the Western hotbed for functional-food innovation is chilly Finland. Finnish company Raisio Food Group was the first to come up with plant-stanol-enriched cholesterol-lowering margarines, creating Benecol, now the world’s fourth-ranking functional spreadable oils and fats brand. Xylitol, a natural sweetener originally extracted from birch bark, which offers dental health benefits, is also a Finnish discovery and has completely revolutionized the global chewing gum market. Valio Oy, Finland’s leading dairy company, is another top innovator. In Jan. 2008, the company launched Valio Gefilus Max, a dairy drink in 100 ml bottles, and marketed it for “calming a stressed stomach.” The company claims that it is the first such product on the market targeted at the growing demographic of consumers suffering from irritable bowel syndrome.

Dairy domination
The dairy sector tops the global fortified and functional packaged-food market in terms of size, growth and innovation. The sector is also highly competitive, which is why adding value to products by means of fortification is a key strategy for manufacturers.

Probiotic yogurt accounts for over half of all fortified and functional dairy value sales, and cheese is next on the list as a key medium for enrichment with probiotic bacteria. There are already quite a few products by smaller players on the shelves, but the entry of Kraft Foods, the world’s leading cheese manufacturer with a whopping 32% value share of the North American cheese market, is likely to provide a mighty push for the concept. The company has just announced a major change in strategy, and functional cheese is where it is heading. Earlier this year, Kraft announced a tie-in with Swedish biotech company Probi, a leading manufacturer of probiotic bacterial cultures intended for Kraft’s LiveActive range, which includes probiotic and prebiotic cheeses, launched in both Canada and the United States this year.

Functional soft drinks
After dairy, functional soft drinks are the next functional success story. This sector comprises both sports drinks and energy drinks, with a total value (based on retail sales price) of $18.4 billion and $17.8 billion in 2007, respectively. The functional drinks category is one of the few that appeals to image-conscious young men, who are notoriously difficult to target with health-and-wellness messages.

An emerging trend is “functional organic.” It seems that organic is by no means incompatible with the energy-drinks format, as demonstrated by the activities of many smaller players. For example, German company Bat Beverage GmbH makes Mad Bat Bio Energy, an organic energy drink, which uses guarana extract for boosting energy, but which eschews taurine. Swiss-based Groove AG sells its organic Groove Bio Energy Drink in five European countries and is about to expand distribution to Australia, Canada and the United States. The company claims that its product contains caffeine extracted from coffee beans in their natural, unroasted state, which has a longer-lasting effect than the synthetic caffeine found in conventional energy drinks. Now that the concepts of “organic” and “functional” are no longer mutually exclusive in consumers’ minds, and with their growing expectations, the potential for innovation across all sectors is enormous.

Functional chocolate
As expected, fortified and functional confectionery is almost equally split between sugar confectionery and gum, with a major emphasis on soothing sore throats and whitening teeth. A small share is accounted for by functional chocolate confectionery, but it is well worth examining.

In Western markets, where chocolate confectionery has a long tradition as a pure indulgence product, offerings that are in any way seen as “adulterated” with ingredients that “should not be in there,” tend to be rejected by consumers. This does not stop even larger and experienced manufacturers from bravely bringing novelty ideas into the marketplace. In 2007, Swiss chocolate confectionery giant Barry Callebaut introduced its probiotic chocolate with a big fanfare. The company was keen to emphasize that chocolate is an excellent carrier for probiotic cultures, ensuring the delivery of up to four times as many live probiotic bacteria into the intestinal tract compared to those consumed with dairy products. It also pointed out that the addition of probiotics to chocolate did not affect the taste of the product.

All very promising, but what is the likelihood that consumers will accept probiotic bacteria in their chocolate?

The probiotic yogurt boom has undoubtedly revolutionized the dairy sector, but probiotic cultures are essential when fermenting milk. Without them, yogurt would simply not exist. Cocoa beans do undergo (bacterial) fermentation at an early stage in their processing, but live probiotic cultures, arguably, have no place in the finished product. U.S. consumers, who were initially reluctant to embrace the probiotic concept compared to those in Asia Pacific and Western Europe, might be unlikely to embrace such a product.

The best business opportunities for functional chocolate exist in markets where chocolate does not have a long history of consumption, and Japan is a good example of such a market. Half of the 2007 global value sales (around $250 million) of fortified and functional chocolate confectionery were generated in Japan.

Because chocolate is not a traditional food in the Asia-Pacific region, Japanese consumers are not in the least bit purist about putting different ingredients into their chocolate. Bourbon Corp’s Cacao Power brand includes a CoQ₁₀ variant, and the country’s most-popular functional chocolate is Mental Balance Chocolate GABA from Ezaki Glico Co. This product contains gamma-aminobutyric acid (GABA), which allegedly exerts a calming effect on the brain. It comes as chocolate pearls in a tub, perfectly designed for sitting on the desks of overworked individuals.

While this is by no means a comprehensive account of the many vibrant trends coursing through the global functional food and beverage market, it does draw attention to some interesting global developments, highlighting the importance of cultural perception on consumer acceptance of a product, as well as the key role played by effective targeting of specific population segments.

Simone Baroke, based in London, is a nutritionist by training. She has worked for Euromonitor International (euromonitor.com) for three years as a health and wellness analyst, and is also currently studying for her master’s degree in food policy.

Study links fruit drinks to sweet beverage diabetes risk

2008-07-30T17:57:00.000-07:00

Sugar sweetened beverages like fruit-flavoured drinks may increase the likelihood of developing type 2 diabetes, according to a new US study.

The research, which appears in the journal Archives of Internal Medicine, suggests that African American women within the US, who consume at least two soft drinks a day, were 24 per cent more likely of developing the disease compared to those who drank one product a month.

The same daily consumption of fruit drinks led to a 33 per cent hike in incidence. However, juice products derived from oranges and grapefruit, as well as diet soft drinks, were not linked in the study to diabetes, said lead researcher Julie Palmer of Boston University. In a number of markets, consumer demand for health and wellness products has led manufacturers to develop a growing number of fruit drinks for their portfolios, due to their association with the health benefits of their flavours.

Fruit drink consumption
Despite the research's conclusion, the study pointed to some differences in the consumption patterns of regular sugar-sweetened soft drinks compared to sugar-sweetened fruit drinks. The researchers said that consumption patterns between the two beverage types were not linked to respondents Body Mass Index (BMI) or education background, but to some dietary and activity trends.

"[Fruit drinks] were positively correlated with physical activity, cereal fibre intake, and eating a low-glycemic index diet," the researchers stated. "To some extent, then, soft drink consumption was correlated with unhealthy behaviours and fruit drink consumption with healthy behaviours."

Sugar concerns
In identifying contributing factors for the study's findings, weight gain from beverage consumption was identified by the researchers as a key element in the onset of diabetes.

"A systematic review of the literature indicates a positive association between greater intakes of sugar sweetened beverages and weight gain and obesity in both children and adults," the researchers said. "These beverages are dense in calories and are typically consumed as an addition to usual food intake."

The researchers claimed that the use of sweeteners such as high-fructose corn syrup (HFCS) were likely to have a particularly strong impact on weight gain, due in part to the possible affects it has on insulin secretion and leptin release. By comparison, the naturally occurring sugars in orange and grapefruit juice, identified in the research as glucose and fructose, were linked to different metabolic effects than those associated with HFCS.

Methodology
The findings were derived from an ongoing health study of 59,000 African American women aged between 21 and 69 years of age across the US. The research began with a baseline survey back in 1995, which called for various medical and lifestyle information such as weight, height, reproductive history and everyday questions on diet, cigarettes and alcohol use, according to the study. Updates of these surveys were then issued every two years to respondents detailing current lifestyle practices, with an average return rate of 80 per cent, over the ten-year period that the beverage study was based on.

Researchers added that subjects that had reported already having diabetes, gestational diabetes, cancer, heart conditions like strokes or being pregnant at baseline were not included in the testing. A total of 43,960 respondents' information was used in the final study.

Other studies
The researchers said that the findings reflected similar follow on studies conducted on US nurses, which was a predominantly white respondent group by contrast.

"Positive associations, somewhat stronger than in the present study, were found for both soft drinks and fruit drinks," said the researchers. "The weaker associations observed in our study may be due to the higher baseline risk of diabetes experienced by African American women."

Source: Archives of Internal Medicine
Vol 168, Issue 14, July 2008
"Sugar-Sweetened Beverages and Incidence of Type 2
Diabetes Mellitus in African American Women"
Authors: Julie Palmer, Deborah Boggs, Supriya Krishnan, Frank B. Hu et al.

Health trend continues as obesity rates rise

2008-07-23T05:33:00.000-07:00

The number of Americans who are obese has increased by nearly two percent in two years and people need to cut down on high calorie foods and sugary drinks, according to a new report.

More Americans are overweight as an estimated 25.6 percent of US adults reported being obese in 2007, compared to 23.9 percent in 2005 which is an increase of 1.7 percent, according to study in Morbidity and Mortality Weekly Report. Experts say that efforts need to be made to reduce these figure and this provides opportunities for food and beverage manufacturers to position consumer products that address the obesity phenomenon.

Jonathan Thomas, principal market analyst for Leatherhead Food International, told FoodNavigator-USA.com that food manufacturers are capitalizing on the continued growth in demand for healthier products. He said: "Many have launched product ranges specifically targeted at particular dietary concerns, such as Kraft's range of products influenced by the South Beach Diet.

"Others are reformulating their products to give them added health appeal - for example, trans fatty acids are increasingly being removed, whilst many savory snacks are now being baked or cooked in healthier oils". "Early indications suggest that many of these innovations are proving popular with consumers". "Products that are marketed as healthy or better-for-you are still growing quite strongly in places like the US and the UK".

"There is also more product development and product activity going on by extending the range of products with things like portion control, which is quite big in the US for instance." He added that even with products which are typically seen as less healthy, such as crisps, "manufacturers are still investing the time and the money to reduce the saturated fat content and make their products seem a bit healthier".

Leatherhead said that last year American consumers spent $125 on "low and light" foods per capita.

Obesity rate
The obesity data were derived from a survey by the Centers for Disease Control and Prevention (CDC) of more than 350,000 adults. BMI was calculated based on this self-reported information. The report found that none of the 50 states or the District of Columbia has achieved the Healthy People 2010 goal which was designed to reduce obesity prevalence to 15 percent or less.

The prevalence of obesity, ranged from 19.1 percent for men and women aged 19-29 years to 31.7 and 30.2 percent, respectively, for men and women aged 50-59 years. Obesity is a major risk factor for a number of chronic diseases such as type 2 diabetes, heart disease and stroke.

Dr William Dietz, director of CDC's division of nutrition, physical activity, and obesity, said: "The epidemic of adult obesity continues to rise in the United States indicating that we need to step up our efforts at the national, state and local levels." "We need to encourage people to eat more fruits and vegetables, engage in more physical activity and reduce the consumption of high calorie foods and sugar sweetened beverages in order to maintain a healthy weight."

Meeting health demands
A recent Credit Suisse report called "Obesity and Investment Implications" said that revenue related to obesity products in the consumer staples sector, which includes food and beverage companies, is set to reach $1.4 trillion globally in expected revenues by 2012, with average annual growth of 9.3 percent from 2008.

The report states: "In the packaged foods space, the drive against obesity is a further acceleration of already existing trends toward health and nutrition, convenience and trading up to more premium items."

According to Credit Suisse "portfolios have been reformulated, repackaged, and repositioned to provide healthier options, be it low fat, low sodium, low carb, trans fat free, sugar free, reduced calorie, portion control, or whole grains".

It describes these trends as part of a "natural evolution of the food industry to shifts in consumer demand or requirements." In rated how well companies are positioned to capitalise on health and wellness trends, Credit Suisse said that Danone, Kellogg, and Nestlé "have the best-positioned portfolios".

by Sarah Hills, 22 July 2008, FoodNavigator-usa.com

Coffee aroma may have stress-busting qualities

2008-07-18T06:58:00.000-07:00

Just the smell of freshly brewed coffee can help relieve stress, say researchers who studied the effects of coffee aroma on sleep-deprived rats.

Roasted coffee bean aroma created higher activity in a number of genes in the rat brain, including some that produce proteins with antioxidant activities, according to the study carried out by researchers at Seoul National University in South Korea and published recently in the Journal of Agricultural and Food Chemistry. This provides "for the first time clues to the potential antioxidant or stress relaxation activities of the coffee bean aroma," wrote the scientists.

Antioxidants, such as vitamins A, C and E and carotenoids like beta-carotene, are believed to exert a protective effect on cells. They scavenge toxic molecules called free-radicals, which cause oxidative stress and can lead to DNA cell damage. Coffee is the most widely consumed beverage worldwide, with between 70 and 80 per cent of the human population drinking it, said the study.

As a result, the beverage has been widely studied. Health benefits identified by scientists include findings that drinking three or more cups of coffee per day may reduce the risk of ovarian cancer by over 20 per cent, and that unroasted green coffee bean extract taken as a drink or supplement can help people reduce weight.

The study
The aim of the study was to demonstrate influences of roasted coffee bean aroma on rat brain functions and to evaluate its impact on stress induced by sleep deprivation. Green coffee beans were used and their aroma exposed to rats that had been sleep deprived for 24 hours (stress with coffee group), as well as to rats that were not stressed (coffee group), and the results were compared to a control group and stressed rats that were not exposed to the aroma (stress group).

Analysis was carried out on some of the genes associated with aroma or stress. The researchers found that, compared to the control animals, the expressions of 17 selected genes were different in the coffee group. And 13 genes were different between the stress group and the stress with coffee group, with 11 being up-regulated and two being down-regulated.

The change in protein profiles was also analysed using two-dimensional gel electophoresis, and nine proteins were identified. The genes belonged to five functional categories: antioxidant; protein fate; cell rescue, defence, and virulence; cellular communication/signal transduction mechanism; and energy metabolism. The authors wrote: "The results of this study allowed us to improve our knowledge involved in relationships among coffee bean aroma, brain function, and stress via sleep deprivation."

They said that further studies using complementary techniques, such as DNA microarray for gene expression, are needed for increased understanding and verification of these results. Additionally, they said: "When we stay up all night, is it better for us to smell coffee bean aroma than to drink coffee, or would any other food-related odour produce similar effects? Further studies are needed for not only obtaining the correct answer for this question but also identifying the potential volatile compounds for this beneficial effect."

Source
Journal of Agricultural and Food Chemistry
Volume 56, pages 4665-4672, doi: 10.1021/jf8001137
"Effects of Coffee Bean Aroma on the Rat Brain Stressed by Sleep Deprivation: A Selected Transcript and 2D Gel-Based Proteome Analysis"
Authors: Han-Seok Seo, Misato Hirano, Junko Shibato, Randeep Rakwal, In Kyeong Hwang, and Yoshinori Masuo

Functional and organic foods drive $100bn health and wellness boom

2008-07-06T05:47:00.000-07:00

The US health and wellness sector surged 15 percent in 2007 and broached the $100bn mark for the first time, according to the Natural Marketing Institute (NMI).

And double-digit growth will continue with projected sales of $170 billion by 2012. The Pennsylvania-based market analyst said its statistics related to health and wellness packaged good sales across both retail and direct-to-consumer channels and were part of its 2007 US survey conducted among more than 6000 households.

NMI noted functional and fortified foods and beverages made up the largest part of the sector with organic and natural personal care products registering the greatest growth at a robust 29 percent. There were 842 organic and natural personal care product launches in 2007. Organic and natural foods and beverages also demonstrated strong growth of 25 percent with 2107 product launches in 2007. But it is functional foods that dominate the health area in terms of sales volumes.

"Functional and fortified foods/beverage continue to comprise the largest segment within the health and wellness category," said NMI President Maryellen Molyneaux.

"It represents more than one-third of all industry sales - up 12 percent versus 2006. This category will continue to grow, driven by consumers' desire for increased management of their health and more health options, and the high number of new product introductions across food and beverages that answer those needs."

By sector, NMI put 2007 sales at:
Functional/Fortified Foods & Beverages : $38.6 (12 percent)
Vitamins, Minerals, Herbal & Dietary Supplements: $21.7 (7 percent)
Organic Foods/Beverages: $19.0 (25 percent)
Natural Foods/Beverages: $14.1 (4 percent)
Natural/Organic Personal Care: $7.8 (29 percent)
Natural/Organic General Merchandise: $1.5 (21 percent)

Amarjit Sahota, director of Organic Monitor, told FoodNavigator-USA.com recently that large multi-nationals were coming onboard in organics, with the main areas being fresh fruit, vegetables, meat and dairy, along with beverages such as tea coffee and juices and organic soy milk. The demand has created a shortage of organic ingredients and organic foods, despite healthy margins. The length of time it takes to convert to organic produce is thought to be one factor in supply being sluggish to meet demand.

Sahota said: "The biggest issue in the US is that production there is not keeping pace with demand. We are seeing more and more supply of organic foods and ingredients coming from Latin America and from other regions."

"Even though consumers would prefer to buy locally produced organic foods it is just not possible."

3 July 2008, Foodnavigator-usa.com

Snacks players must embrace health and wellness to beat obesity

2008-07-01T19:57:00.000-07:00

Only a true health and wellness vision can enable global snack players to tap into the booming market for obesity solutions, claim experts.

A new report from Credit Suisse projects the market for obesity fighting consumer staples could hit a massive $1.4 trillion by 2012 as the world's population continues to gain weight. The World Health Organization (WHO) estimates that, in addition to the 400 million adults who are obese, more than 1.6 billion adults are now overweight, with the total cost associated with overweight and obese individuals in the United States alone hovering around $117 billion.

And inherently nutritious food companies stand to gain the most from this flourishing market by offering a healthier mix of options to better serve consumers. In a comprehensive report that investigates obesity and parallel investment implications, analysts hone in on opportunities for snack players, taking a closer look at US beverage and snack firm PepsiCo and its vision to create a healthier mix.

In the 1990s PepsiCo's portfolio was indulgent; but the report cites PepsiCo's chairman Indra Nooyi who, speaking recently at an industry event, "argued for how innovation and acquisitions have transformed the portfolio to nearly 45 per cent "Good for You" or "Better for You." According to the report, the PepsiCo chairman spoke of the need for the food and beverage industry to "deal more proactively with the fact that in some parts of the country, more than half of its consumers are overweight or obese."

In terms of the North American arm of PepsiCo's snack business, Frito Lay North America, the analysts suggest that its size and scale have given the firm "tremendous scale for R&D that no other snack company can match". The firm has further benefited from "a research staff whose objective is to continually pursue healthier profiles for its snacks." They claim that the firm has been the trailblazer for the industry as a whole, citing its moves to cut trans fats, its shift to healthier oils, and slicing the sugar and salt content from snack products.

"It has also used its great snack brand platforms for creating healthier baked versions of its snacks, such as Baked Lays. And its scale has permitted it to invest in cooking technologies for producing healthier snacks that smaller and underscaled competitors cannot match," they add.

The firm recently rolled-out to market a concept called "Smart Spot." According to the report, this designation is given to PepsiCo's food and beverage products "that meet a set nutrition criteria based on statements from the Food and Drug Administration and the National Academy of Sciences." Currently, approximately 45 per cent of all PepsiCo products meet these criteria, state the analysts. Further, they assert that PepsiCo management is funding an innovation pipeline that aims for more than 50 per cent of all new products to qualify for a 'smart spot'.

Specifically, the 'smart spot' is found on products that: contain at least 10 per cent of the daily value (DV) of a targeted nutrient (for example, protein, fibre, calcium, iron, vitamin A, vitamin C) and meet limits for fat, saturated fat, trans fat, cholesterol, sodium, and added sugar; or are formulated to have specific health or wellness benefits; or are reduced in calories or nutrients such as fat, saturated fat, sodium, or sugar. Highlighting a further facet of the PepsiCo vision to advance health and wellness issues, several years ago, writes Credit Suisse, Dr. Dean Ornish, head of the Preventive Medicine Research Institute, spoke to investors about a Blue Ribbon Advisory Panel of experts in the wellness field that he had helped establish for PepsiCo.

Tapped into regulatory and scientific issues, the panel had direct access to the then-chairman Steve Rainemund. Apparently, Ornish spoke of recommendations made by the panel to PepsiCo's chairman "that ranged from establishing targets for improving the health attributes of its products, increasing disclosure of nutritional information, and advancing education on exercise and nutrition for consumers." According to the report, it appears that "the panel remains active and influential."

By Lindsey Partos, 1 July 2008, Foodnavigator-usa.com

Obesity: opportunities for food players to hit $1.4 trillion in revenues by 2012

2008-07-01T19:43:00.000-07:00

Opportunities for global food players will flourish for products squarely positioned to beat the obesity phenomenon with the consumer staples market set to reach $1.4 trillion in expected revenues by 2012.

"Although it is always possible that unforeseen regulation could add pressure to these companies to do more, over the next five years we see positive growth stemming from current investments and initiatives," say authors of the Credit Suisse report, 'Obesity and Investment implications'.

The World Health Organization (WHO) estimates that more than 1.6 billion adults are now overweight, in addition to the 400 million adults who are obese, with the total cost associated with overweight and obese individuals in the United States alone hovering around $117 billion.

The consequent drive to curtail these figures is not only driving government initiatives worldwide to arrest the 'epidemic' but in parallel, has opened up opportunities for food and beverage players to tackle the fight against obesity via carefully positioned consumer products, and on the back of the burgeoning health and wellness phenomenon.

"In the packaged foods space, the drive against obesity is a further acceleration of already existing trends toward health and nutrition, convenience and trading up to more premium items," states the report.

Obesity is a function, suggest Credit Suisse, of both volume intake (calories consumed) and diet balance. Citing data from ERS, the US government's research service, analysts at Credit Suisse suggest in the report that in parts of the developed world, particularly in the US, the average caloric intake has moved sharply upward over the last 30 years, having been largely unchanged over the previous seven decades.

This increase in calories consumed "has coincided with the increase in obesity, and we suggest it is the root cause of the problem."

They further suggest that organic growth in the US food industry is broadly one per cent per annum from population growth; 0.8 per cent per annum from extra volume and calories; and 1 to 3 per cent per annum from mix and price. The challenge for the food manufacturers, if there is to be a backlash, must be to replace the 0.8 percent growth they have been achieving from sheer volume increase (calories) with a better performance from "mix", states the report.

And with regards to obesity, they suggest "a better mix to mean a more healthy offering and range". Rating portfolios of food and beverage companies on how well positioned they are to capitalise on health and wellness trends, Credit Suisse "believe that Danone, Kellogg, and Nestlé have the best-positioned portfolios."

According to the report, Danone is, arguably, the "healthiest" company in their field of vision, with a portfolio broadly split as follows: 58 per cent yoghurt, in which the group is the global market leader, 19 per cent beverages, principally water, 17 per cent baby food, where the group is a top two player in Europe and Asia; and 6 per cent clinical nutrition.

"Yogurt is not only extremely versatile, it can boast an impressive array of functional health benefits; Danone has a number of blockbuster brands that target specific health issues such as Activia (digestion), Actimel (protection), or Vitalinea (weight management)," states the report.

With its leadership position in cereal, Kellogg is one of the best-positioned companies to capture the growing trend toward health and wellness, they continue.

"Kellogg has had a great deal of success with its Kashi brand, which has proved to be extendable beyond just cereal, into snacks. In its snack portfolio, Kellogg, like others, has rolled out organic whole grain items (even Pop-Tarts), 100-Calorie Packs, and low-fat and trans fat-free offerings."

With regards to Swiss giant Nestle, for some years now, the firm has been moving its business toward health, writes the report. Acquisitions have been centered on furthering its interests in nutrition, such as Novartis's medical nutrition business, Gerber, and Jenny Craig.

"There is some subjectivity about exactly how healthy one might define each of the businesses, but on our very broad-brush estimates, over 60 per cent of the portfolio might be described as either inherently healthy or better for you," reports Credit Suisse.

According to Credit Suisse, three overriding trends have characterised the food industry for many years: health and nutrition; convenience and on-the-go; and trading up. In addition, there has been growth at the superpremium, or indulgency, end of the industry, "but that this is simply a form of trading up", they say. For the report authors, the drive against obesity "quite simply translates into an acceleration of these three trends."

"Portfolios have been reformulated, repackaged, and repositioned to provide healthier options, be it low fat, low sodium, low carb, trans fat free, sugar free, reduced calorie, portion control, or whole grains," claims the report.

In addition, partnerships and marketing agreements with diet plans and exercise regimens abound. In short, manufacturers have given consumers more options to choose what is in (or out) of their foods and more ways to improve their eating habits.

"All these trends are part of a natural evolution of the food industry to shifts in consumer demand or requirements," states Credit Suisse.

Enquiring whether packaged foods companies are benefiting or suffering as a result of these changes, the authors suggest that "on the one hand, it can be argued that the formulation changes and marketing restrictions are increasing the cost of doing business. But on the other hand, the costs are rising all around. So no single company wins or loses."

They attest that the obesity concerns and the drive to increase awareness and to reverse the trend will "surely lead to a more health-conscious consumer. We have already seen a marked swing in consumption patterns of these foodstuffs, though defining exactly what is healthy and what is not, is always a debate". The trend received further affirmation recently with a study by AC Nielsen of "what's hot around the globe" that highlighted the growth rates globally by food category. According to Credit Suisse, the data covered 66 countries that collectively account for 75 per cent of the world's population and more than 90 per cent of its GDP. "

The global growth of food and beverage categories measured was 4 per cent.What is notable among the food and beverage categories with top sales growth is the number of healthy items that dominate the list: yogurt, dairy, fish, and salads. Six of these categories had global sales of over US$1 billion and grew in double digits," states AC Nielsen.

By Lindsey Partos, 1 July 2008, Foodnavigator-usa.com

Fiber Goes with the Functional Beverage Flow

2008-07-01T19:24:00.000-07:00

Feeling thirsty? In need of quick hydration? Think you could use a long, cool swig from a tall bottle of something refreshing? Then how about a frosty glass of ... fiber?

“When you historically thought of fiber in beverages,” said Scott Turowski, technical sales, Sensus America, “you thought of something that you’d have to drink when you were old.” But that’s beginning to change. “As the population is aging,” he said, “even younger people are starting to recognize fiber’s benefits, and we’re starting to see it more.”

That rising profile has put pressure on the industry to crank out more palatably potable means of fiber delivery, and thanks to their efforts, it’s safe to say that the days of gulping down thick, gritty solutions are gone. Today’s fiber-fortified beverages are better fit to sip with a straw than slurp from a spoon. “Just think of fiber-fortified orange juice,” Turowski said. Tropicana’s Pure Premium Essentials packs 3 grams of soluble fiber per 8-oz. serving— about as much as in an actual orange. “We now have options to fortify these products with fiber,” he noted, “and not affect quality or make a horrible-tasting product.”

As L. Steven Young, principal, Steven Young Worldwide, Houston, and North American technical advisor, Matsutani America, stated, “By developing processes and analytical techniques that inherently yield fibers with high solubility and no coarseness, graininess or grit; that are low in viscosity, and color- and flavor-free; and that have high thermal and acid stability, we not only can introduce fiber to all types of beverages, but in some cases even make those beverages better.”

To understand how much fiber fortification has improved, it helps to understand what made it so challenging in the first place. “The biggest obstacle to the use of fiber in beverages has traditionally been the high viscosity associated with soluble fibers, and the unwanted turbidity in clear beverages,” said Lorraine Niba, business development manager, National Starch Food Innovation. Because they’re so hygroscopic, soluble fibers are notorious for sucking up water to a beverage’s textural and visual detriment. Plus, traditional isolation and separation techniques unleash fiber impurities that mar the beverage flavor.

That’s just the rap sheet for soluble fiber. As for insoluble, some industry experts flat-out declare them impractical in beverages. “Because they’re insoluble, they don’t dissolve in solution, and tend to precipitate of out the beverage,” Niba said. Because they, too, are quite hygroscopic, a little can bulk up a drink a few centipoises shy of sludge in no time.

However, there is great opportunity to add fiber into easier delivery systems for consumers. Michelle Schwenk, food scientist, Tate & Lyle Americas, noted, “Americans are way under-fibered.” The daily value (DV) for dietary fiber is 25 grams per 2,000 calories. Meanwhile, USDA’s 2005 update of the Dietary Guidelines for Americans raises those stakes even higher, recommending 14 grams per 1,000 calories consumed —or about 28 grams per day. The Chicago-based National Fiber Council (NFC) goes higher still, advocating an ambitious 32-gram daily intake.

Yet, according to the Columbia University Institute of Human Nutrition, New York, the average American doesn’t get even half that much, topping out at between 10 and 15 grams per day.

When fortifying beverages with fiber, it’s important to take the product’s pH into consideration. Modified, stabilized fibers, such as some dextrins and fructo-oligosaccharides, are not as prone to hydrolysis in low-pH beverage systems as many other ingredients.

By loading fiber into the beverage products that consumers grab anyway, manufacturers bring more fiber fortification to the nation. “The beverage industry is very interested in learning how to add fiber as a strategy for making label claims,” said Niba, adding the challenge is to build a level of fiber into their products that allows them to make a strong label claim, and at the same time maintain a product that is acceptable to their core consumers in areas such as taste, texture and sensory quality.

Ironically, if it weren’t for the technical challenges, there might not be a more amenable medium for fiber fortification than beverages. The Code of Federal Regulations (CFR, Title 21, Part 101.54) allows a product to make a “good source” of fiber claim if it’s low in fat and provides at least 10 percent, or 2.5 g, of the daily value (DV) for fiber. To make an “excellent source,” “high in” or “rich in” claim, the same product must meet at least 20 percent or 5 g of the DV. Because “serving sizes for beverages are typically large compared to other foods,” Young noted, “this allows any given dietary-fiber ingredient to be added at a relatively low percentage use rate and still have less of an impact on sensory attributes.”

Additionally, FDA rules allow for a prebiotic claim for dextrin-based fiber: “If a product contains one quarter of the effective dose of the fiber per serving,” Niba explained.

Most beverage designers zero in on these levels because they get the job done nutritionally while not generating excessive costs or sensory drawbacks. “Many of our customers, especially in the area of dairy beverages, are looking to add fiber to their products,” said Jenny Diehl, food scientist, TIC Gums, “and most of these customers are asking for a level of 2 to 4 grams of soluble fiber per serving.” Because the ingredients she steers them to, including gum arabic and inulin, also “have very low viscosities, you can use them at a high loading level without seeing a difference from a sensory perspective.”

Indeed, if properly selected and applied, according to Young, a fiber ingredient can let you “formulate up to 100 percent of the daily value of dietary fiber—25 g per 8-oz. serving—and practically not even know it’s there.”

Perhaps the first issue to tackle should be a fiber’s acid stability. “Juices and most shelf-stable beverages have very low pHs,” Niba said. “Fibers, which are made up of complex carbohydrate molecules, are sometimes susceptible to hydrolysis in high-acid, low-pH systems.” The products of that hydrolysis—simple sugars—aren’t particularly perilous, but why fortify with fiber, and say so on your label, only to watch your beverage’s key functional feature decompose after a few weeks on the shelf? Young cautioned: “This can put any beverage at regulatory risk.”

Not all fibers show the same pH sensitivity. Inulin, with its mixed linear beta-2, 1-linked fructan polymers and oligomers, is among the more vulnerable. “Inulin does have limitations when it comes to beverage formulation,” Turowski said. “It’s a bit prohibitive in the sense that low-pH, shelf-stable products can be an issue.” However, once pH reaches 4.0 to 4.2 and above, “inulin can be stable in these products at room temperature for a year of shelf life,” he said. Furthermore, pH is a threat “only at ambient temperature. So if you’re talking about refrigerated products, that’s not an issue, and we can start fortifying things, like orange juice, that are at a low pH.”

Niba noted modified, stabilized fibers such as some dextrins and even shorter-chain species of inulin known as fructo-oligosaccharides, are not as susceptible to low pH. For example, the controlled acid, heat and enzymatic hydrolysis used to derive digestion resistant maltodextrin (DRM) from corn starch effectively “immunizes” it against acidic beverage conditions, as well as against the heat of retort, hot-fill or aseptic processing.

Those processing rigors are the second concern to address, as “some fibers are not stable to high heat,” Niba said. “Post-process shelf stability is another concern, as some fibers will slowly degrade over time in a beverage system.”

Many fiber ingredients are surprisingly robust in the face of these conditions. DRM dextrin-based soluble fiber and soluble corn fiber ingredients can withstand standard beverage processing and storage challenges.

Soluble corn fiber, manufactured using the same method that gives us corn syrup, is an example of just how much the world of fiber ingredients has widened. “It behaves a lot like corn syrup,” Schwenk noted. “We’ve always been aware of this small fraction of corn syrup that’s not digestible, and in most corn syrups, manufacturers try to minimize that fraction. But what we’ve done is change the reaction kinetics to maximize it so that now we have a high level of these nondigestible alpha-1,2 and alpha-1,3 bonds in the molecule.” Displaying corn syrup’s viscosity, but nearly none of its sweetness, adds not only fiber but bulk to beverages, making it a great companion to high-intensity sweeteners in formulations.

Even better, Schwenk said, “It dissolves just like sugar. It’s soluble at up to 80 percent, so there are no issues with functionality at a high level.” In fact, she continues, because it’s available as a pump-able liquid, it’s useful for beverage manufacturers already working with liquid high fructose corn syrup (HFCS). “You don’t even have to dissolve it because it is already dissolved so it hides even in applications as naked as bottled water. You can’t taste it and you can’t see it and you can’t detect it when you drink it,” she said.

Kimberly J. Decker, 18 June 2008

Kimberly J. Decker, a California-based technical writer, has a B.S. in Consumer Food Science with a minor in English from the University of California, Davis. She lives in the San Francisco Bay area, where she enjoys eating and writing about food. You can reach her at kim@decker.net.

Fiber for Health, Product Formulation (Functional Fiber)

2008-07-01T18:49:00.000-07:00

As the functional food and beverage markets continue to grow, more formulators are looking to increase consumers’ fiber intake, owing in part to USDA’s encouraging Americans to consume at least three or more 1-oz. equivalents of whole grains per day, which can reduce the risk of several chronic diseases and may help with weight maintenance. “Given that there is a significant fiber gap among consumers of all ages, the fortification of soluble and insoluble fibers is likely to steadily increase,” said Coni Francis, Ph.D., R.D., senior manager of science, technical and marketing service, GTC Nutrition.

There are many natural sources of fiber, including fruits and vegetables, such as apples, oranges and beans; and grains, including rice and oat bran. Unfortunately, with today’s busy lifestyle and the convenience of fast food, the average person often does not meet the daily recommended intake. This is driving product developers to explore new methods to add extra fiber to processed products. “Fiber is very versatile in the benefits it can bring to the food system,” said Jim Miller, director of product management for food ingredients Americas, Tate & Lyle. “Oftentimes, people think of fiber as just adding fiber, but it also lower calories, it plays a role in satiety, it’s appropriate for low-glycemic foods and can also improve digestive health.”

Kristina Williams, vice president of marketing and sales, Natraceutical Canada Inc., echoed Miller’s statements: “Viscous soluble fiber, such as Viscofiber®, improves glycemic response, improves cholesterol levels and increases satiety for weight loss.”

Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water and easing defecation. Dietary fiber consists of non-starch polysaccharides such as cellulose and many other plant components, including dextrins, inulin, lignin, waxes, chitins, pectins, beta-glucans and oligosaccharides. Sources of dietary fiber are usually divided according to water solubility. Both types of fiber are present in all plant foods, with varying degrees of each according to a plant’s characteristics. Insoluble fiber attracts water, which helps to increase bulk, soften stool and shorten transit time through the intestinal tract. Soluble fiber undergoes metabolic processing via fermentation, yielding end-products with significant health effects, including promoting the growth of probiotic bacteria; enhancing mineral absorption; supporting the immune system; aiding in production of short-chain fatty acids (SCFA) for gut health; normalizing glucose and blood lipid concentrations; and reducing nitrogen load on the kidneys.

Starches, which act as powerful thickeners in food products and improve food texture and structure, are also a valuable source of fiber. “Starches have been used in the food industry for more than 50 years,” said Rhonda Witwer, senior business development manager, nutrition, National Starch Food Innovations. “Resistant starch was introduced into foods as a natural fiber source in the U.S. market in 1994. Since then, when it was used as an ‘invisible fiber,’ our understanding of the health benefits of natural resistant starch has greatly expanded beyond its functionality and dietary fiber content.” Witwer added resistant starch helps control weight, regulate blood sugar, enhance energy and support the intestinal system.

Benefits of Fiber
Obviously, fibers and starches deliver a bevy of health benefits. “Hi-maize (corn-based) resistant starch helps maintain healthy blood sugar levels in three ways,” Witwer said. “It reduces the glycemic and insulin response of foods when it replaces high-glycemic carbohydrates, such as flour; it reduces the glycemic response of the subsequent meal; and it increases insulin sensitivity in healthy people, as well as in individuals with diabetes.”

A recent study from Lund University, Sweden, affirmed Witwer’s statements, and found that including indigestible carbohydrates in the evening meal of healthy subjects improved glucose tolerance, lowered inflammatory markers and increased satiety after a subsequent standardized breakfast.(1) Scientists studied the effect of cereal-based bread evening meals (50 g available starch), varying in glycemic index (GI) and content of indigestible carbohydrates, on glucose tolerance and related variables after a subsequent standardized breakfast in 15 healthy subjects. Evening meals with barley kernel-based bread or an evening meal with white-wheat flour bread (WWB), enriched with a mixture of barley fiber and resistant starch, improved glucose tolerance at the subsequent breakfast compared with unsupplemented WWB.

In a similar study from the same group of researchers, it was discovered that glucose tolerance at subsequent meals can be notably improved during the course of a whole day or overnight by choosing specific, low-GI, whole-grain cereal products.(2) Twelve healthy subjects consumed test meals in a random order. In series one, the test meals were consumed at breakfast, and postprandial blood glucose incremental areas under the curve (IAUCs) were calculated after the test breakfast, standardized lunch and standardized dinner. In series two, the subjects consumed test evening meals and IAUCs were calculated after a subsequent standardized breakfast. It was concluded that a low GI may be sufficient to achieve a second-meal effect from breakfast to lunch. Researchers added that a specific indigestible carbohydrate mixture appeared to be required to show benefits on glucose tolerance in a longer time frame, most likely mediated through colonic fermentation.

Not only is fiber effective in keeping glucose levels low, it can promote satiety and weight loss as well. “Numerous studies have shown resistant starch significantly reduces body fat in animals,” Witwer added. She explained fiber helps to lower calorie density in foods when replacing flour, increases satiety in humans, switches the body to burning fat for energy instead of carbohydrates, and prevents weight re-gain “almost as much as exercise.” A 2008 study from University of Lund found subjects had higher satiety after consuming whole-kernel wheat bread.(3) Equicarbohydrate amounts of the following wheat-based meals were studied: white-wheat bread, whole-kernel wheat bread or wholemeal wheat bread served with white wine vinegar. The results were compared with a reference meal consisting of white-wheat bread without vinegar. The whole-kernel wheat bread with vinegar resulted in significantly higher satiety than the wholemeal wheat bread and white-wheat bread with vinegar and the reference bread.

A study from General Mills Inc. found women consuming at least one serving of whole grain had a significantly lower mean body mass index (BMI) and waist circumference than women with no whole grain consumption.(4) Fiber is also known to help enhance nutrient absorption. “Oliggo-Fiber™ inulin, known as the ‘invisible fiber’, may enhance dietary calcium absorption, particularly among preteens and postmenopausal women,” explained Pam Stauffer, global marketing program and communications manager, health and nutrition, Cargill. “Inulin is also recognized as a prebiotic ingredient that supports the natural, healthful bacteria in the lower gastrointestinal tract.”

Francis confirmed Stauffer’s claims, adding, “More consumers are making the connection between health and diet, and with added fiber, such as NutraFlora® scFOS®, many health benefits can be realized, including increased calcium absorption.” A recent French study found inulin-type fructans can modulate calcium absorption because they are resistant to hydrolysis by mammalian enzymes, and are fermented in the large intestine to produce SCFA.(5) In turn, they reduce luminal pH and modify calcium speciation and hence solubility, or exert a direct effect on the mucosal transport pathway. The study showed an improvement of calcium absorption in adolescents or young adults by inulin-type fructans, as well as in older women.

A similar study from Baylor College of Medicine, Houston, found calcium absorption and whole-body bone mineral content were greater in young adolescents who received 8 g/d of a mixture of inulin-type fructans (ITF), compared with those who received a maltodextrin control.(6)

A healthy gut is another benefit from consuming fiber. “[GTC Nutrition’s] NutraFlora Plus Hi-maize prebiotic fiber blend, which is resistant to digestion in the upper gastrointestinal tract, is fermented by beneficial bacteria into SCFA. The production of SCFA is associated with improved digestive and immune health,” explained Francis.

A study from Harvard University, Boston, found soluble fibers are more effective than insoluble fibers in alleviating global symptoms and relieving constipation, although fiber in general has marginal benefits in treatment of overall irritable bowel syndrome.(7) A study from Duke University, Durham, N.C., suggested daily intake of a high-fiber diet may prevent stress- and corticotropin releasing factor (CRF)-induced acceleration of colonic transit and diarrhea.(8) Researchers studied whether dietary fiber intake affects colonic transit and motility stimulated by restraint stress and central CRF in rats. Four weeks after a corn starch, potato starch or usual diet (rat chow), colonic transit and motility stimulated by restraint stress and intracisternal (ic) injection of CRF were studied. A four-week treatment with potato starch diet significantly increased cecal concentrations of SCFAs, compared to treatment with corn starch diet. Accelerated colonic transit induced by stress and ic injection of CRF were significantly attenuated in rats receiving potato starch diet compared to rats receiving corn starch diet. The incidence of unformed stool (diarrhea) induced by stress and CRF was also reduced in rats receiving potato starch diet compared to rats receiving corn starch diet and usual diet.

When deciding which type of fiber to use in a formulation, product developers should be aware of the differences between soluble and insoluble fibers and the effect they have in formulas. “The one distinction between [soluble and insoluble fibers] is that typically, soluble fibers are suitable for use in a wide variety of food and beverage systems, such as yogurt, ready-to-eat pudding and baked goods, whereas insoluble fibers, you are limited to either grain- or cereal-based food, such as bakery snacks or ready-to-eat cereals,” Miller said. “Soluble fibers have a very addressable market in terms of their use, and insoluble, in the simplest terms, is really used in just a narrow field of baked goods.” Miller added there have been many advances in the world of fiber: “Going back, five, ten years ago, you didn’t have as many tools to formulate with, or many new products.”

Water, for example, is something that previously couldn’t have been enhanced with fiber, as it would have made the beverage thick and syrupy. Now, however, with advances in soluble fiber, it can be added to water with virtually no effect on texture or mouth feel. Stauffer noted several new offerings have enhanced ease of use in food and beverage applications. “They can be incorporated into a wide variety of foods and beverages, even clear beverages,” she said.

Miller noted: “You can put a soluble fiber in a water and the product is literally invisible from an appearance standpoint, and texture and drinking quality standpoint.”

Williams further explained soluble fiber is excellent for use in a variety of liquid applications, including soups, yogurt, smoothies and milk beverages, as well as pasta, muffins and other baked goods. And Francis said fibers are also being used to enhance sports products, functional waters, nutrition bars and weight loss products, as well as supplements and green foods.

Across the board, adding fiber without affecting the product’s taste, look or texture is one the main concerns for formulators. “In the past, viscosity has provided a challenge for some formulators,” Williams said. However, she noted, newer formulations of ingredients like Viscofiber have optimal viscosity and can deliver high concentrations of fiber without negative impacts on the final product. As an additional benefit, Francis noted fiber can help to enhance flavors, improve stability and texture, and mask off-flavors, such as metallic aftertastes.

Formulators and product developers are also looking at new delivery systems. “When you look at soluble fibers, the biggest challenges are being stable, low-pH systems, so if you want to use a soluble fiber in a juice product, challenges include keeping it at a low pH, keeping it stable, keeping it soluble and avoiding off-flavors and keeping it off-color,” Miller said. She added Tate & Lyle has worked to develop a fiber that would remain stable through the product lifecycle, regardless of pH, and through typical processing methods and storage.

Adding fiber is an excellent way to boost a product’s nutritional profile and deliver an array of health benefits to consumers without affecting the quality or the taste. As the fiber-enhanced product market continues to grow, so do the advances in fiber formulation.

1. Nilsson AC, et al. "Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast." J Nutr. 2008 Apr;138(4):732-9.
2. Nilsson AC, et al. "Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects." Am J Clin Nutr. 2008 Mar;87(3):645-54.
3. Hlebowicz J, et al. "The botanical integrity of wheat products influences the gastric distention and satiety in healthy subjects." Nutr J. 2008 Apr 27;7:12.
4. Good CK, et al. "Whole grain consumption and body mass index in adult women: an analysis of NHANES 1999-2000 and the USDA pyramid servings database." . J Am Coll Nutr. 2008 Feb;27(1):80-7.
5. Coxam V. "Current data with inulin-type fructans and calcium, targeting bone health in adults." J Nutr. 2007 Nov;137(11 Suppl):2527S-2533S.
6. Abrams SA, et al. "Young adolescents who respond to an inulin-type fructan substantially increase total absorbed calcium and daily calcium accretion to the skeleton." J Nutr. 2007 Nov;137(11 Suppl):2524S-2526S. 7. Chang HY, et al. "Current gut-directed therapies for irritable bowel syndrome." Curr Treat Options Gastroenterol. 2006 Jul;9(4):314-23.
8. Takahashi T, et al. "Daily intake of high dietary fiber slows accelerated colonic transit induced by restrain stress in rats." Dig Dis Sci. 2008 May;53(5):1271-7. Epub 2008 Mar 12.

US data reveal 24m diabetes sufferers

2008-06-27T06:46:00.000-07:00

Twenty-four million Americans - or 8 percent of the total US population - currently suffer from diabetes, according to the latest government statistics released yesterday.

The 2007 prevalence data published by the Centers for Disease Control and Prevention (CDC) show that three million more Americans suffer from diabetes today compared to two years ago. The new statistics come as nothing new to the nation's food industry, which is already in the midst of a massive re-positioning towards health and wellness. However, the figures do contribute to a more focused understanding of the US consumer and the market potential for products specifically targeting diabetics.

Awareness

Together with the increased incidence rate, CDC also found that awareness of diabetes is increasing. The percentage of people suffering from diabetes without knowing it decreased from 30 percent two years ago to 25 percent last year, the agency found. Essentially, this translates to 18m Americans today who may actively seek foods suitable for diabetics, compared to 14.7m two years ago.

Diabetes is characterized by high levels of blood glucose resulting from defects in insulin production that causes sugar to build up in the body. People suffering from the condition generally need to stick to a diet high in fiber and low in sugar and fat, particularly saturated fat.

Response

Food and drink formulators have made great headway in providing 'diabetic-friendly' products made with alternative ingredients, but there has also been a huge focus on ingredients and products that can actually help prevent or help manage the condition. Some examples of ingredients that have been linked to diabetes benefits in studies published over the past two months alone include pine bark extract, canola protein, cocoa flavanols and curcumin.

Affected population

According to CDC, which is part of the government's Department of Health and Human Sciences, diabetes has increased in both men and women over the past two years, but it still disproportionately affects the elderly. Almost 25 percent of the population 60 years and older had diabetes in 2007. The condition also continues to have higher prevalence rates among certain ethnic groups.

After adjusting for population age differences between the groups, the rate of diagnosed diabetes was highest among Native Americans and Alaska Natives (16.5 percent). This was followed by blacks (11.8 percent) and Hispanics (10.4 percent). The rate for Asian Americans was 7.5 percent with whites at 6.6 percent.

CDC also provided estimates of diagnosed diabetes in different counties in the US. The data revealed increased diabetes rates in areas of the Southeast and Appalachia that have traditionally been recognized as being at higher risk for many chronic diseases, including heart disease and stroke. The agency has published the latest data in the 2007 National Diabetes Fact Sheet developed by CDC together with other government agencies.

To view the fact sheet, click here.

25 Jun 2008, FoodNavigator.com, USA

Healthy and fun drive ice cream innovation at new Unilever centre

2008-06-27T06:41:00.000-07:00

Unilever's new global Centre of Excellence Ice Foods is aimed at increasing ice cream innovation by developing healthier products that are more exciting and provide varied sensory experiences.

Experts at the ice foods product development facilities, which were officially opened last week in the UK and Italy, will focus on using natural ingredients, such as milk, fruit and cereals, and on minimising fat, sugar and calories without compromising on taste. Additionally, Unilever will attempt to produce more exciting ice cream products through the creation of new sensory experiences and innovative shapes.

The European ice-cream sector has been stagnant for many companies over the past few years due to a maturation of the sector, health concerns and growing competition from cheaper private-label products, according to analysts. This has placed extra pressures for manufacturers to develop innovative products for the sector, and companies are increasingly moving into the market for more premium products and unusual combinations of flavours.

Areas for innovation

The centre will aim to develop innovation in four areas. Firstly, it will focus on the freezing and aeration of products and ice technology. The company hopes to give the consumer varied sensory experiences, with new products such as drinkable or fizzy ice. It aims perfect processes for controlling ice crystals through the freezing process and keeping air in the products so as to provide different and fun textures. Furthermore, this can assist flavour delivery and help in the reduction of fat or sugar.

Secondly, product shape has been identified as an area providing innovation opportunities. For example, Unilever hopes to develop its cold shaping technology to create ice creams with an increased number of inclusions. Additionally, the company intends to progress its technical know-how across the supply chain - from cow to cone. And finally, experts at the centre will be looking at ways to change packaging formats for ice foods, so that they are made more attractive while also easier to handle and better for the environment.

"We want to be a treasure trove of technologies for new innovations that wow our consumers," said Iain Campbell, director of the centre.

This is not Unilever's first Centre of Excellence. It has many such research facilities across Europe, such as a centre for structured emulsions in the Netherlands, which focuses on healthier products and reducing high-cost commodities.

Ice cream market

The global ice cream market grew by 3 per cent in 2007 to reach a value of $43.8bn, according to Research and Markets. In 2012, the market is forecast to have a value of $51.5bn, an increase of 17.7 per cent since 2007. Take-home ice cream accounts for 42.7 per cent of the global markets value, and Europe accounts for 44.4 per cent of the global markets value. The global ice cream market is dominated by Unilever and Nestle. Unilever accounts for 15.8 per cent of the global markets value.

24 Jun 2008, FoodNavigator.com, Europe

Gut microflora and obesity

2008-05-16T20:13:00.000-07:00

Modifying the population of bacteria in the gut may improve the regulation of glycemic control and reverse the insulin resistance that occurs with obesity, suggests a new study from the Nestlé Research Center.

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

"Our results strongly support the idea that modulating gut microbiota could be beneficial for improving glycemic control and insulin sensitivity," said Dr. Chieh Jason Chou from Nestlé Research. "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?"

Initial breakthrough

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. Kieran Touhy from the University of Reading noted that obese animals have significantly lower bifidobacteria levels than their lean counterparts, which suggests potential for prebiotic fibres since the growth of these bacteria is selectively promoted by inulin and fructooligosaccharides.

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. The new study, involving scientists from Nestle, the Catholic University of Louvain, and the Institute of Molecular Medicine Rangueil in Toulouse, adds and expands this knowledge base, showing that direct modulation of the gut microflora could directly affect metabolism, as well as influencing the maintenance of whole body glucose equilibrium, independent of food intake or obesity.

Study details

The researchers tested the influence of gut microflora modification in genetically (ob/ob) and diet-induced (DIO) obese mice. The animals were given broad ranging antibiotics (norfloxacin and ampicillin, at a dose of 1g/L) for two weeks. At the end of the study, a significant improvement in fasting glucose levels and oral glucose tolerance in both ob/ob and DIO mice was observed. Moreover, this was correlated with a reduction in the levels of triglycerides in the liver and an increase in levels of glycogen in the liver.

"Our results support the idea that modulating gut microbiota could be beneficial for improving glycemic control," wrote the authors. "However, more work has to be done in order to prove that gut microbiota modulation is a safe and effective therapeutic strategy in treating or managing type 2 diabetes in humans," they concluded.

Source: FASEB Journal
Published online ahead of print, 7 March 2008, doi:10.1096/fj.07-102723
"Gut microbiota modulation with norfloxacin and ampicillin enhances glucose tolerance in mice"
Authors: M. Membrez, F. Blancher, M. Jaquet, R. Bibiloni, P.D. Cani, R.G. Burcelin, I. Corthesy, K. Mace, C.J. Chou

Coffee may slash breast cancer risk: study

2008-05-10T07:39:00.000-07:00

Drinking at least two to three cups of coffee a day may reduce a woman's risk of developing breast cancer or delay the onset of cancer, depending on her genes, suggests a new study.

Researchers from Lund University and Malmo University in Sweden looked at the coffee-drinking habits of about 460 breast cancer patients, and found that the potential protective effects of the beverage were dependent on variations in a gene called CYP1A2, which codes for an enzyme that metabolises both oestrogen and coffee. Half of the women had a variant called A/A, while the others had either A/C or C/C.

"This study is the first to report an association between coffee consumption, CYP1A2 genotype, and breast cancer characteristics, and our results warrants confirmation," wrote the researchers in the journal Cancer Epidemiology, Biomarkers and Prevention.

"Because coffee is widely consumed and the CYP1A2 A/A genotype is present in half of the population, our findings may have important implications with regard to breast cancer given that coffee consumption is a potentially modifiable factor."

Coffee, one of the world's largest traded commodities produced in more than 60 countries and generating more than $70bn in retail sales a year, continues to spawn research and interest, and has been linked to a range of health benefits, including a reduced risk of diabetes, improved liver health, and potential protection against ovarian and liver cancer.

New data

The women completed questionnaires in order to assess their coffee consumption habits. The average age of the participants at diagnosis was 59.6, while their average BMI was 24.5 kg per sq. m.

Lead researcher Helena Jernstrom said: "Those women who had one of the C variants, and who had drunk at least three cups of coffee a day, developed breast cancer considerably more seldom than women with the A/A variant with the same coffee consumption. Their cancer risk was only two thirds of that of the other women.

"A/A women who had drunk two or more cups of coffee a day received more ambiguous help from their coffee consumption. On the one hand, their cancer appeared considerably later than among women who had seldom or never drunk coffee at a mean age of 58 years instead of 48 years, unless they had taken hormone replacement therapy for menopausal symptoms," she added.

The researchers related the effects to the female sex hormones, oestrogens. Jernstrom and co-workers noted that certain metabolic products of these hormones are known to be carcinogenic, and components of coffee improve the configuration of various oestrogens. Moreover, the caffeine content may also hamper the growth of cancer cells. Jernstrom stressed, however, that dietary recommendations regarding coffee consumption were not possible based on these preliminary results.

"This is new information that needs to be corroborated in other studies before we can issue any recommendations. If coffee does in fact provide some protection against breast cancer, then women in such a coffee-drinking country as Sweden ought to have fewer cases of cancer than other countries. This is also the case, at least compared with the U.S. There the proportion of breast cancer cases in the population is considerably higher, and there people drink both more decaffeinated coffee and less coffee in general," she said.

Over one million women worldwide are diagnosed with breast cancer every year, with the highest incidences in the US and the Netherlands. China has the lowest incidence and mortality rate of the disease. Hormone-sensitive oestrogen-receptor (ER) positive and progesterone-receptor (PR) positive tumours are said to be the most common type diagnosed among breast cancer patients in the US.

Source: Cancer Epidemiology, Biomarkers & Prevention
2008, Volume 17, Pages 895-901
"Coffee Consumption and CYP1A2*1F Genotype Modify Age at Breast Cancer Diagnosis and Estrogen Receptor Status"
Authors: E. Bageman, C. Ingvar, C. Rose, H. Jernstrom

Calcium and multivitamins drive US market

2008-05-05T20:04:00.000-07:00

Calcium was the most popular dietary supplement product in the United States in 2006, followed closely by glucosamine, according to market data recently presented to industry members.

Pooled from Euromonitor, Datamonitor, Mintel and Nutrition Business Journal, the data was gathered by Capsugel's global business development manager for dietary supplements Peter Zambetti. Within the scope of an overview of the global nutraceuticals market, Zambetti also pinpointed the types of dietary supplement and vitamin products that US consumers most commonly purchase. He identified products that are fast gaining popularity, as well as other products that are on the way out.

Zambetti, who is also in the International Alliance of Dietary/Food Supplement Association's (IADSA) global market affairs department, was addressing attendees at the recent Supply Side East trade show in Secaucus, New Jersey.

Dietary supplement preferences

The aging US population was a major driver for supplement sales, according to Zambetti.

"Around 50 percent of all dietary supplement products sold in the United States are age-related products for baby boomers," he said.

Sales of supplements in 2006 - the latest available year of comprehensive figures - were led by calcium, which saw sales of over $1bn. Glucosamine, which is used to support joint health, was the next most popular dietary supplement, recording sales of over $800m. Minerals were third in line, with sales of over $750m, followed by fish oil (sales over $400m), Co-Enzyme Q10 (just under $400m), probiotics (just under $300m), and noni (over $200m). Other popular dietary supplements included garlic, Echinacea, eye health products, Ginkgo Biloba and Sam-E.

Vitamin preferences

Multivitamins were by far the most popular products in the vitamin category, accounting for around 60 percent of the total vitamin market.

"There were sales of $4bn in multivitamins alone - because if people don't know what to take they'll take a multi," said Zambetti.

Multivitamins are predicted to grow by 7.5 percent in constant value between 2003 and 2008.B vitamins were the next popular vitamin product, with a market worth $1bn in 2006. Vitamin C was next, with over half a billion in sales, followed by vitamins E, D and A, all with sales under half a billion.

Falling supplements

Zambetti also provided an overview of the dietary supplement products that saw sales falling in the period. These included Vitamin E, Ginkgo Biloba, Echinacea, garlic, evening primrose oil and ginseng. According to Zambetti, in today's market these products are all considered "yesterday". Vitamin E was the hardest hit of all of these products, due to the negative publicity it received following publication of a controversial meta-analysis in 2005. Sales of this vitamin fell some $102m, said Zambetti.

According to Zambetti, the day after the negative vitamin E report came out, 20 percent of US consumers taking vitamin E supplements stopped taking them. EU consumers did not react quite as strongly, he said, primarily because the US consumer is more "fickle" and more easilty affected by negative media reports. Ginkgo Biloba sales were down $8.4m, Echinacea and garlic sales both fell $6m, evening primrose oil sales feel $4.2m, and ginseng sales were down $1.4m.

Supplements on the up

Supplements that are fast picking up steam in the US market include fish oil, Co-Enzyme Q-10, probiotics, glucosamine, noni, eye health products, and Sam-E. Fish oil was the fastest growing product, according to Zambetti: "The only thing fish oil can't do is start your car in the morning!" he said. Sales for the product increased $119m.CoQ10 was the next fastest growing supplement product, with sales increasing $67m, he said.

Probiotics were next, with sales up $64m. "We really need to thank Dannon on their education efforts for people to understand the benefits of probiotics," he told industry members. Glucosamine was the next fastest growing supplement in the US, with sales increasing $52m.Noni - which "ten years ago didn't exist" - was up $28m, while sales of eye health products increased $13m. Sam-E is also considered a fast growing supplement, with the market now considered to be worth around $100m. Other categories in the dietary supplement industry that Zambetti highlighted as up-and-coming include phytosterol Esters, resveratrol, nutrigenomics and nanotechnology.

US overview

Zambetti said that sales in the dietary supplement industry will be driven by specific supplements that help support body functions as consumers age, including eye, joint and heart health. In addition, Zambetti said that the supplement market will continue to grow as consumers turn to drug 'alternatives'.

"Blends of vitamins and dietary supplements are expected to perform strongly over the next three years as consumers increasingly turn to them to treat specific health conditions as they continue to question traditional drug therapy," he said.

Sports nutrition products were also popular in 2006, growing some 23 percent. According to Zambetti, this market is expected to top $12.7bn by 2011. Weight and glucose management will continue to be a priority for consumers, with more industry innovation occurring in these areas in order to meet consumer demand.

By Lorraine Heller, 5 May 2008, Foodnavigator.com

East needs education on healthy concepts: Beneo Orafti

2008-05-01T04:56:00.000-07:00

Central and Eastern Europe represents good opportunities for healthy ingredients, but there is still a need to educate both at industry and consumer level, says Beneo Orafti.

Beneo Orafti, part of the Sudzucker group, has been present in the CEE market for more than 13 years, said Sander Van Vugt, sales manager, Northern and Eastern Europe. But it is expecting more sales in the CEE region as more companies invest in setting up factories here, more people become educated about the benefits of prebiotics and local producers also start to show more interest in health foods. However Van Vugt told NutraIngredients.com that in this market there is a need to raise more awareness about the benefits of healthy ingredients.

Inulin education

"People know what inulin is in Western Europe," he said. "Here you have to explain what it is."

Van Vugt gave a presentation at the FiCEE trade show this week to introduce the concept of inulin and oligofructose as nutritional dietary fibres to visitors, drawing on benefits such as aiding calcium absorption, potential as fat and sugar replacers, and ability to boost satiety. In the prebiotic/gut health arena Beneo Orafti has received a strong helping hand in the CEE market thanks to Dannone's advertising around its Activia product.

Beneo is now able to move "in its slipstream", he said. There is also scope to "copy and paste" product concepts using inulin from Western to Eastern Europe. Products already on the market using Beneo inulin include Swisslion Juvitana biscuits in Serbia, which are marketed for calcium absorption and balanced digestion; DM-Snacks SunChine breakfast cereals in Poland for calcium absorption; and Lotus Fruit ice cream in Czech Republic, for health and balance of the digestive system and natural defences.

Premiumisation

Van Vugt did not agree that, as inulin becomes better known, it is likely to be used in more mass market products made by local producers.

"We are always going after the premium price," he said. But while big companies have the marketing budgets to develop new markets and categories, smaller companies be they local or not - who can be more conservative and often have restricted commerical budgets - can develop sub-niches and move in afterwards.

Beneo Orafti said countries in the region showing the most promise and prebiotic awareness were the Czech Republic, Hungary, Croatia and Slovenia. Van Vugt said there is huge potential at the moment in Poland, with growth of between 10 and 20 per cent. This rate is, in fact, in parallel with the growth rate presently seen on a worldwide basis.

By Jess Halliday in Warsaw, 25 Apr 2008, Foodproductiondaily.com

Texture of low-fat ice cream boosted by prebiotics

2008-04-30T06:41:00.000-07:00

The prebiotic inulin may enhance the texture of probiotic ice-cream, resulting in a potentially health friendly summer snack, according to new research.

Formulation of a low-fat probiotic ice-cream with inulin resulted in "the best improvement in textural characteristics in terms of firmness, melting properties, and first dripping time," Turkish researchers report in the Journal of Food Science. The study taps into the growing trend of companies moving into the market for more premium products and unusual combinations of flavours in response to stagnation in the European ice-cream sector. This has been due to a maturation of the sector, health concerns and growing competition from cheaper private-label products, according to analysts.

Probiotics are bacteria found in the gut that are understood to have health benefits. Prebiotics are ingredients that stimulate growth of probiotics in the gut, and synbiotics are a combination of the two. Most foods containing probiotic bacteria are found in the refrigerated section of supermarkets as the bacteria is destroyed by heat and other processing conditions. This has given the dairy sector, already used to handling live bacteria for the manufacture of yoghurt, a major advantage in probiotic foods - probiotic drinking yoghurts are currently the fastest growing dairy product in Europe.

Promising results

A.S. Akalin and D. Erisir from the Department of Dairy Technology at Ege University investigated the potential rheological benefits of using inulin in ice cream containing Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 (Chr. Hansen). Inulin is already used by the food industry as a water binder, emulsifier, stabiliser and texturiser. Inulin (four per cent, Fibruline XL) or oligofructose (four per cent, Fibrulose F97, Cosucra AS) were added to the ice cream and the survival of the probiotics, and general characteristics of the ice cream evaluated after storage at minus 18 degrees C for 90 days.

Akalin and Erisir report that addition of both prebiotic fibres "significantly increased apparent viscosity", and affected the melting properties of the resulting ice cream.

However, the probiotic ice cream containing inulin exhibited the highest increase in firmness, and the lowest change in melting properties

"This study has verified that the highest values for the apparent viscosity, overrun, and firmness and the most remarkable improvement in the meltdown characteristics were obtained in the mix or ice cream containing probiotics and inulin," they added.

On the other hand, oligofructose significantly improved the viability of both probiotic bacteria strains,

"Although the viable numbers for both bacteria decreased throughout the storage, the minimum level of one million colony forming units per gram was maintained for B. animalis Bb-12 in only ice cream with oligofructose during storage," they stated.

Ice cream market

According to a Euromonitor study companies in the ice cream market need sensitivity to changing regional tastes, exotic flavour mixes, labelling and packaging to be successful in attacking Western Europe's stagnant ice cream market. Sales of ice cream decreased by 0.4 per cent to US$20.3bn in 2004 in the region, according to Euromonitor. Processors are focusing on introducing unusual flavors and premium brands to hold on to their market shares.

The trend is known in the industry as the "premiumisation of flavour". More demanding consumers are willing both to experiment with new taste sensations and to pay a higher price for more sophisticated and less traditional products, the analyst said.

Source: Journal of Food Science
Published online ahead of print, doi:10.1111/j.1750-3841.2008.00728.x
"Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream"
Authors: A.S. Akalin, D. Erisir

Soluble fibre boosts satiety, aids weight loss: study

2008-04-30T05:48:00.000-07:00

Supplements of soluble dietary fibre may increase weight loss by boosting satiety, and has beneficial effects for cardiovascular health, suggests a study.

A soluble fibre supplement improved cholesterol levels in overweight and obese subjects, who also lost about four kilograms more than people in the placebo group over 16 weeks, report scientists in the British Journal of Nutrition. The study taps into the burgeoning weight loss and management market, estimated to already be worth $7bn (€5.2bn) globally. With 50 per cent of Europeans and 62 per cent of Americans classed as overweight, the food industry is waking up to the potential of products for weight loss and management.

The slimming ingredients market can be divided into five groups based on the mechanisms of action - boosting fat burning/ thermogenesis, inhibiting protein breakdown, suppressing appetite/ boosting satiety (feeling of fullness), blocking fat absorption, and regulating mood (linked to food consumption).The researchers, led by Jordi Salas-Salvado from Saint Joan University Hospital in Reus, Spain, randomly assigned 200 overweight or obese patients to receive either a mixed fibre dose (three grams of Plantago ovata husk and one gram of glucomannan) twice or three times a day, or placebo for 16 weeks. The study was a parallel, double-blind, placebo-controlled clinical trial.

At the end of the study, the researchers report that weight loss 'tended' to be higher in both fibre groups (4.52 and 4.60 kg lost in the twice and three times a day group, respectively), compared to the placebo group (0.79 kg lost). In addition, satiety was reported to be increase after consumed the fibre-rich meals. Moreover, LDL cholesterol levels - a cardiovascular risk marker - decreased by 0.38 and 0.24 mmol/l in the twice and three times a day group, respectively, compared to a decrease of only 0.06 mmol/l in the placebo group, state the authors. Improvements in the ratio of total cholesterol to HDL-cholesterol and HDL to LDL were also reported.

"In conclusion, a 16-week dietary supplement of soluble fibre in overweight or obese patients was well tolerated, induced satiety and had beneficial effects on some CVD risk factors, the most important of which was a significant decrease in plasma LDL-cholesterol concentrations," wrote Salas-Salvado.

Soluble versus insoluble fibre

Studies have also reported that insoluble fibre, which contains cellulose, hemicellulose and lignin and cannot be dissolved in water, may reduce the risk of obesity and diabetes, but the biological mechanism underlying the benefits has only been assumed.The assumption was that the fibre reduced the glycemic response (a rise in blood glucose), thereby increasing satiety and decreasing energy intake. A lower glycemic response decreases the demand for insulin, therefore reducing the risk of type 2 diabetes.

In Europe and Japan, soluble fibre has the greater market share than insoluble. In the US, where the entire fibre market was worth $192.8m (€151.0m) in 2004, insoluble fibre dominates the market with $176.2m (€138.0m), and $16.6m (€13.0m) soluble. But while Frost and Sullivan predicts overall growth in the US to $470m (€369m) by 2011, the soluble fibre sector is expected to increase by almost twice the compound annual growth rate (CAGR) compared to insoluble fibre - 26.3 per cent compared to 13.1 per cent.

Source: British Journal of NutritionVolume 99, Issue 6, Pages 1380-1387"Effect of two doses of a mixture of soluble fibres on body weight and metabolic variables in overweight or obese patients: a randomised trial"Authors: J. Salas-Salvado, X. Farres, X. Luque, S. Narejos, M. Borrell, J. Basora, A. Anguera, F. Torres, M. Bullo, R. Balanza, for the Fiber in Obesity-Study Group.

Number of obese growing bigger

2008-04-24T05:54:00.001-07:00

About 50% of 13 million Malaysian adults could be overweight or obese, a worrying trend that seems to be on the rise.

Health Minister Datuk Liow Tiong Lai said while the National Health and Morbidity Survey in 2006 revealed that 43.1% of Malaysian adults were overweight or obese, which was double the figure from a decade ago, the numbers could have already increased since then. Liow blamed the disturbing situation on the lack of proper health knowledge, adding that Malaysians needed to be better informed and motivated to stay healthy, in terms of diet, physical activity, stress management and disease prevention. He said Malaysians had also grown accustomed to an affluent lifestyle, and were more comfortable sitting at home and watching television or being in front of the computer, instead of enjoying the outdoors.

“For example, how many people know that losing even a modest five to 10% of their weight can result in better health?” he said in his speech yesterday when launching Nutrition Month Malaysia 2008.Saying he himself was overweight, Liow said Malaysians took “eating right” lightly as they did not know what to eat, when to do so and how much they should consume.

“There is plenty to eat but unfortunately, many of us are not making wise decisions on what and how much to eat. Instead, we act on impulse,” he added. “With our busy lifestyles, we would rather eat out than at home, opt for fast food rather than cook at home. “And too often, we spare little thought about health and the nutritional value of what we put into our tummies.”

Malaysian Association for the Study of Obesity president Prof Dr Mohd Ismail Noor later said that about 90% of overweight and obese adults in the country were “very likely” to develop diabetes. “What is worrying are younger people who have diabetes and are also overweight. “You do not have to wait until you are 40 to have this disease. They are now as young as 25,” he said.

He also said if one of a person’s parents was overweight or obese, the chances of his being in a similar situation was 40%. The chances increased to 80% if both parents were either overweight or obese, he added. Genetic predisposition, he said, contributed to between 10% and 15% of those who faced the weight problems.

The Star Online, 13 April 2008

Review calms buzz surrounding caffeine

2008-04-24T05:48:00.001-07:00

Moderate caffeine intake of 300 mg per day has no adverse health effects for healthy adults, concluded a review that sought to shed light on controversies surrounding the ingredient.

The review, Caffeine and Health: Clarifying the Controversies carried out by the International Food Information Council Federation (IFIC), examined its safety using the latest scientific research on the topic. This is a timely review for industry on the state of play for caffeine, which is being added to increasing numbers of new food and drink products, such as and energy drinks. While Asia Pacific is the top region for producing energy drinks, North America has overtaken western Europe to hold the next largest share at 15 per cent. From small beginnings, its average growth since 1999 has been an impressive 68 per cent a year. The US is now expected to become the largest national market by 2009.

Caffeine is also used in soft drinks as a flavoring agent and has even reached some more unusual applications, such as bakery products. Inventor Dr Robert Bohannon collaborated with food industry experts to come up with a patent-pending microencapsulation process to allow the inclusion of very small caffeine particles to create energy food. However, at the same time, it is being overshadowed with some bad press on the effects on health caffeine could have.

"The purpose of this review was to answer as many questions about caffeine and health as possible in a single document," said Lindsey Monroe, director of Food Ingredient Communications at IFIC.

Clarification is important as consumers continue to include caffeine in their daily diet. The average person consumes approximately 120 mg of caffeine per day, representing a mean intake of 1.73 mg/kg of body weight, according to a 2004 study by Knight et al. Children consume significantly less than adults. In 2004, the average daily intake of caffeine by children aged between one and five and six and nine was 14mg and 22mg per day respectively.

Review of negative health effects

While healthy adults can consume caffeine with no negative effects on health, those with hypertension and the elderly may be more vulnerable, said the review.

Also, regular caffeine drinkers may experience some short-lived withdrawal symptoms if they stop consuming caffeine. There have been many studies looking at the link between caffeine and both cancer and coronary heart disease, but according to the review, there is no evidence to show caffeine can cause these diseases. Most studies have found caffeine consumption does not have an adverse effect on bone mineral density in women, it said, as long as they consume adequate calcium. Additionally, caffeine should not pose any harm to pregnant women, as long as they limit their consumption to three cups of coffee a day, thereby not exceeding 300 mg per day.

Health benefits

Some studies have found caffeine can cause some benefits to health, such as helping reduce the risk of several chronic diseases, including diabetes, Parkinson's disease, liver disease, and colorectal cancer, said the review. Furthermore, it has been commonly reported to improve alertness and aid in concentration, a concept widely accepted as many consumers turn to caffeine as a pick-me-up.

"Recent studies in a number of laboratories have consistently demonstrated increases in key aspects of cognitive function related to alertness, even among well-rested volunteers," said the report.

And a study at the French National Institute for Health and Medical Research in Montpellier, France found consumption of at least three cups of coffee each day is associated with a slower rate of decline in cognitive performance in women.

Sports drinks

As well as improving mental performance, studies have found that caffeine may aid physical performance, resulting in it being added to many sports drinks.

"Consuming 6 mg/kg body weight of caffeine, or about five 8-ounce cups of coffee for a 155 lb. male, significantly increased muscle endurance during brief, intense exercise (4-6 min) performed by recreational athletes [Jackman, et al 1996]," said the report.

For example, one study by Cox et al on cyclists, moderate levels of caffeine (6 mg/kg) was found to enhance the performance times during a cycling trial. This result was observed whether caffeine was ingested one hour before exercise or in a series of administrations throughout the trial.

By staff reporter, Nutra Ingredient Europe, 18 April 2008

Healthy confectionery to drive billion dollar market growth

2008-03-18T18:31:00.000-07:00

A new report predicts that healthier eating patterns and strong economic growth, in both developing and developed markets, will boost global confectionery sales to $159.6bn by 2010.

According to the report's authors Global Industry Analysts (GIA), the market will on average experience compound annual growth of 3.95 per cent, thanks to products such as sugarless sweets and functional chocolate. The report is likely to be welcomed by confectionery manufacturers, many of whom have previously worried about how to tailor confectionery products - traditionally regarded as being high in sugar and fat - to changing consumer tastes. All over the world, consumers are turning away from traditional confectionery products due to fears over health problems such as obesity, while dietary patterns such as the low-carb diet are becoming more and more popular, the analysts predict.

According to GIA, the sales of healthy confectionery in developing markets are particularly important for future growth, thanks to booming consumer spending power in these areas. The analysts claim that sales of confectionery in these areas are "transcending traditional notions" to become a staple snack instead of a treat, a trend that mirrors the state of the markets in Europe and the US. The report also states that Latin America and Asia Pacific represent the fastest growing markets worldwide, with projected compound annual growth rates of 5.7 and 5.5 per cent respectively. And individual countries to keep an eye on include China, Mexico, Indonesia and Eastern Europe, the analysts claim.

However, manufacturers should not ignore Western countries, as they will still dominate the global market. Europe alone will represent 47 per cent of overall sales in 2010, the report predicts. Promotion is still the best way for manufacturers to boost sales of healthy products in these areas, as, "in the coming years, the global market for confectionery is likely to be driven by…. strong marketing and a major revamp of supermarket display," the report states. GIA also predicts that manufacturers will be able to have a greater presence on the market in these areas, thanks to mushrooming supermarket chains and retail outlets.Several manufacturers have been keen to promote their own 'healthy' confectionery products in recent months.

Barry Callebaut, which produces functional and probiotic chocolate and cocoa, last month claimed that a quarter of Western consumers are interested in chocolate with physical or emotional healthy benefits. And Beneo Patatinit, which last year launched a range of sugar-free sweeteners on the European market, claims that more than half of consumers are willing to switch to sugar-free versions of traditional confectionery lines. Other companies with sugar-free products include Tate & Lyle, which has developed a new sweetener for dairy desserts, and Ricola, which will push its herbal sweet ranges in the UK later this year.

By staff reporter, 17 Mar 2008, Food & Drink Europe

Western diet pattern 'promotes metabolic syndrome'

2008-02-14T17:47:00.000-08:00

The high calorie, low fibre dietary pattern associated with the Western diet is associated with an increased risk of metabolic syndrome, says new research from the US.

The study, published in the journal Circulation, adds to previous studies on that point the finger at the highly processed foods and meats consumed in the Western diet in relation to a range of conditions, from obesity to colorectal cancer.

According to researchers from the University of Minnesota and the University of North Carolina, "the role of diet in the origin of metabolic syndrome (MetS) is not well understood; thus, we sought to evaluate the relationship between incident MetS and dietary intake."

Metabolic syndrome (MetS) is a condition characterised by central obesity, hypertension, and disturbed glucose and insulin metabolism. The syndrome has been linked to increased risks of both type 2 diabetes and CVD. Fifteen per cent of adult Europeans are estimated to be affected by MetS, while the US statistic is estimated to be a whopping 32 per cent. Obesity is established to be the main risk factor for MetS

Pamela Lutsey and co-workers analysed data from 9514 subjects aged between 45 and 64 participating in the Atherosclerosis Risk in Communities (ARIC) study. The subjects completed a 66-item food frequency questionnaire (FFQ) to semi-quantify dietary intakes. According to the intake of 32 food groups, the participants' diets were classified according to their adherence to a "Western" or "prudent" dietary pattern.

The researchers followed the subjects over nine years, during which 3,782 cases of MetS were identified. Lutsey and co-workers state: "Consumption of a Western dietary pattern was adversely associated with incident MetS."

When the researchers adjusted the results to account for the intake of meat, dairy, fruits and vegetables, refined grains, and whole grains, they found that fried foods, diet soft drinks, and meat consumption were also linked to an increase in the risk of developing MetS. On the other hand, an increase in the consumption of dairy products was found to be beneficial. Moreover, contrary to other studies, no benefits were observed for fruits and vegetables, nuts, whole grains, refined grains, or coffee.

"These prospective findings suggest that consumption of a Western dietary pattern, meat, and fried foods promotes the incidence of MetS, whereas dairy consumption provides some protection," wrote the researchers. "The diet soda association was not hypothesized and deserves further study," they added.

The Western dietary pattern has also been blamed by some for the obesity epidemic, particularly in children. Indeed, in August US paediatrician Robert Lustig, MD, from the University of California, San Francisco said that the "toxic environment" of Western diets causes hormonal imbalances that encourage overeating.

Source: Circulation
Published online ahead of print, 22 January 2008, doi: 10.1161/CIRCULATIONAHA.107.716159
"Dietary Intake and the Development of the Metabolic Syndrome. The Atherosclerosis Risk in Communities Study"
Authors: P.L. Lutsey, L.M. Steffen, J. Stevens

Heart health tops US functional food launches

2008-02-14T17:41:00.000-08:00

Food and beverage products targeting cardiovascular and digestive health have shot up in popularity, according to data provided by Mintel.

Information from the group's Global New Products Database (GNPD) reveals that 1333 new functional foods and beverages were launched in the United States over the past five years. During the five-year period, the largest overall increase in new functional foods and beverages was seen in 2007, with the introduction of 558 new products. This compares to 223 in 2006, 208 in 2005, 181 in 2004 and 163 in 2003.

Cardiovascular health

Unsurprisingly, heart health was the functional food category that saw the most product launches last year. GNPD data revealed a massive 244 percent increase in new introductions in this category - from 43 products in 2006 to 148 in 2007. In 2003, only 22 new products were launched in this category, followed by 19 in 2004 and 54 in 2005. The rapid increase in product launches is a clear sign that the food industry is responding to growing concerns on maintaining heart health, as national figures for sufferers of the disease continue to rise - largely a result of an increase in obesity across the country.

Digestive Health

Products designed to maintain a healthy digestive system were also popular last year, with 103 new items launched on the market. This is equivalent to an increase of 134 percent from the previous year, when 44 new products were launched. Perhaps most notable though, is the fact that in 2003 Mintel recorded no products launched in this segment. However, as awareness started to pick up, foods and drinks aimed at maintaining digestive health started to trickle onto the market: four new products were introduced in 2004, and 19 in 2005.

Healthy Brain

The third largest functional food category in terms of new product launches last year was the brain and nervous system. Mintel recorded 61 new items launched in the US last year, compared to 15 in 2006, 14 in 2005, 7 in 2004 and 2 in 2003.

Immune system

This category saw 47 new products last year, compared to 14, 17, 6 and 2 in the four previous years respectively.

Women, beauty and bones

Functional food categories that still remain niche, with relatively few new products introduced include foods with benefits in bone health, those targeting women, and those that claim to deliver beauty benefits. According to GNPD, over the past fives years there were 30, 29 and 25 new products launched in these categories respectively.

Data source: Mintel's Global New Product Database (GNPD)

by Lorraine Heller, 13 Feb 2008

Review backs oats' heart health benefits

2008-01-10T06:16:00.000-08:00

An up-to-date review of the recent science behind oatmeal supports its cardiovascular benefits, and supports the FDA's decade-old conclusions.

Consumption of whole-grain oats can effectively reduce levels of LDL cholesterol during weight-loss as well as making LDL less susceptible to oxidation, report the authors, Mark Andon from the Quaker-Tropicana-Gatorade Research and Development Department and James Anderson and University of Kentucky.

"Given the numerous positive evidence-based reviews of oats and cholesterol reduction, as well as the intriguing emerging science, the consumption of oats and oat-based products should be encouraged as part of an overall lifestyle medicine approach for the prevention of cardiovascular disease," wrote Andon and Anderson.

Writing in the January/February 2008 issue of the American Journal of Lifestyle Medicine, the authors state that more than a decade has passed since the US Food and Drug Administration reviewed the science linking the consumption of whole-oat sources of soluble fibre and a reduction in blood cholesterol concentrations.

"As is the case for many lifestyle-health disease relationships, the passing of time brings new information that becomes part of the overall constellation of work defining the area. As such, it is prudent for the health professional community to monitor and interpret the science as it continues to evolve," they stated.

The authors report that since 1992 seven reviews of the science have been conducted, including the FDA's 1997 review for the health claim petition. The most recent was a systematic review and meta-analysis published last year by the Cochrane Collaboration. The reviewers report that all seven reviews reported positive benefits for the consumption of whole-oat products on cholesterol levels.

High cholesterol levels, hypercholesterolaemia, have a long association with many diseases, particularly cardiovascular disease (CVD), the cause of almost 50 per cent of deaths in Europe, and reported to cost the EU economy an estimated €169bn ($202bn) per year. In bringing the science up-to-date, Andon and Anderson stated that recent studies have suggested that whole-oat products may reduce the risk for increased blood pressure, weight gain, and type-2 diabetes, reduce LDL cholesterol as part of a weight-loss programme, and provide favourable modifications to LDL cholesterol particles, making them less susceptible to oxidation.

"Since the 80's, oatmeal has been scientifically recognised for its heart health benefits, and the latest research shows this evidence endures the test of time and should be embraced as a lifestyle option for the millions of Americans at-risk for heart disease," said Anderson. "Whole-grain products like oatmeal are among some of the best foods one can eat to improve cholesterol levels, in addition to other lifestyle choices," he added.

Previously, researchers have reported that beta-glucan, a non-starch polysaccharide found in oats, could be responsible for decreases to LDL-C levels observed in many studies.

Source: American Journal of Lifestyle Medicine
2008, Volume 2, Pages 51-57
"State of the Art Reviews: The Oatmeal-Cholesterol Connection: 10 Years Later"
Authors: M.B. Andon, J.W. Anderson

Health the key for UK coffee industry

2008-01-08T18:06:00.000-08:00

Promoting the potential health benefits of coffee remains one of the foremost challenges ahead for manufacturers of the product in 2008, according to a newly formed industry trade association within the UK.

Zoe Wheeldon, communications manager for the British Coffee Association (BCA) claims that consumers in the country are not being made aware and in some cases are misinformed over the impact of drinking the beverage. The comments come as the BCA, which represents the interests of processors in the region, merges with agricultural group the Coffee Trade Federation to better support the industry internationally. Wheeldon said that decision to combine the two bodies represented a desire for a single voice to campaign in the EU for the rights of the country's coffee industry, as well a promoting the beverage's health potential to consumers. To this end, Wheeldon claims that coffee has received a particularly bad rep in the press recently over its affects on health.

"Coffee and health continues to be an area of importance with consumers confused by the myths and misinformation perpetuated by the media," she stated. "We work with a wide range of independent healthcare professionals and the wealth of scientific research shows that moderate coffee consumption of four to five cups is perfectly safe for the general population and may confer health benefits".

A growing number of studies appear to back these claims. In the last year, research from the French National Institute for Health suggested that caffeine present in the beverage acted as a psycho stimulant, which appears to reduce cognitive decline in women. Study author Karen Ritchie said further research into the claims would be required before caffeine can be properly linked to these potential benefits though.

"While we have some ideas as to how this works biologically, we need to have a better understanding of how caffeine affects the brain before we can start promoting caffeine intake as a way to reduce cognitive decline," she said.

The study was not alone on suggesting coffee can in some cases can be beneficial to the consumer. Dietician Dr Sarah Schenker told BeverageDaily.com last year that when consumed in moderation, coffee can, in some cases, be beneficial to a healthy lifestyle.

"Coffee has received some bad press in the past, though I'm not quite sure why," she said. "Much like tea, it is derived from plants and has been linked with some important health benefits, particularly as a source of anti-oxidants."

However, there have been some concerns over the health impact of growing coffee consumption in the country, with coffee related illness nearly doubling over the last three years, albeit from a small level, according to research. Food intolerance tester Yorktest claims that in 2007 the number of allergic reactions to the proteins in coffee had risen by 3.3 per cent since 2003, from two per cent previously. The testing was conducted primarily on females, who made up 83 per cent of the 50,000 people studied, looking at consumers reactions to 113 different food types.

Yorktest claims that those found to be susceptible were more at risk of developing reactions such as itchy skin, feeling depressed, migraine headaches, IBS, fatigue, and joint pains from drinking the product. A spokesperson for the company added that the increasing number of reactions to coffee were most likely due to growing consumption of the product in the UK, along with changing health and lifestyle choices of consumers.

By Neil Merrett, 8 Jan 2008, Food & Drink Europe

Dietary fibre linked to better lung function

2007-12-23T06:29:00.000-08:00

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

New Years resolutions and consumers

2007-12-20T17:37:00.000-08:00

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

Survey reveals consumers still don't know nutrients well

2007-12-20T17:26:00.000-08:00

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

Meta-analysis supports fibre for uterus cancer protection

2007-12-19T19:02:00.000-08:00

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

Cost of eating healthy low-calorie foods escalates

2007-12-05T23:46:00.000-08:00

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

Fibre could help cut type-2 diabetes, researchers say

2007-12-05T23:41:00.000-08:00

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

Inulin, FOS and GOS assessed in Australia, NZ

2007-11-21T05:50:00.000-08:00

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

2007-11-21T00:45:00.000-08:00

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.

Scientists develop prebiotic, low-fat sausages

2007-11-18T04:14:00.000-08:00

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

Consumers get functionality, food companies need to tap in

2007-10-11T07:19:00.000-07:00

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

Consumers want 'simple' when seeking health, Mintel

2007-10-11T07:15:00.000-07:00

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

Functional ingredients could boost the drinks sector

2007-10-11T07:13:00.000-07:00

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

Russia enters the beauty food market

2007-10-11T07:07:00.000-07:00

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

Fabulous Fibers - Delivering the health benefits of ‘nature’s little broom’

2007-10-04T17:50:00.000-07:00

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

Functional ingredients could boost the drinks sector

2007-10-02T07:06:00.000-07:00

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 flavonol-rich Evesses 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, Food Navigator Europe

Beverage industry growth to stem from functionality

2007-09-30T22:32:00.000-07:00

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

Nutraceuticals could bridge gap in healthy snacks

2007-09-30T22:18:00.000-07:00

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

Consumers thirsty for functional dairy drinks

2007-09-30T22:10:00.000-07:00

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

Healthy, Indulgent Snacks on the Rise

2007-09-26T18:02:00.000-07:00

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

Scientists pinpoint Inulin's calcium absorption site

2007-09-21T05:36:00.000-07:00

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

Women want to know more about nutrition for menopause

2007-09-20T21:16:00.000-07:00

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

Herbal water latest player in functional drinks

2007-09-20T21:07:00.000-07:00

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

Good-for-you ready meals drive category, Datamonitor

2007-09-20T21:00:00.000-07:00

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

Probiotics market set to hit 120m by 2013, report says

2007-09-20T20:56:00.000-07:00

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

Young consumers responsible for growth in functional drinks

2007-09-20T20:48:00.000-07:00

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

Consumers will now pay more for healthier goods, survey

2007-09-20T20:45:00.000-07:00

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