NutraSolutions
December 2011
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2012 Ingredients for Health Reference page NS3
Obesity in America page 13
Functional and Flavorful Taste page 27
Health-specific Ingredients page NS3
NEW and IMPROVED! NutraSolutions.com page 22
Better Search Results PreparedFoods.com page 2
R&D Seminars in Chicago August 1-2, 2012 page 9
PRODUCT DEVELOPMENT TRENDS & TECHNOLOGIES FOR FORMULATORS & MARKETERS
S H A R E D VA LU E S – S H A R E D S U CC E S S Brenntag Food & Nutrition North America is one of the most experienced partners within the food industry, offering a reliable supply of high quality ingredients from all over the world. Brenntag provides attractive tailormade service packages from product development, on-site technical support and innovative logistical solutions, through to marketing and distribution, that sharpens your competitive edge. These partnerships continue to expand with the addition of PromOat™ beta glucan from Biovelop AB, a Swedish company specializing in the fractionation of grains and production of oat ingredients. This exclusive distribution partnership enables both companies to offer our customer base additional products to promote health and wellness with cutting edge technology.
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Collaborating with customers Some things are simply irreplaceable – an experienced partner, for example. At Brenntag Food & Nutrition North America, bringing our customers specialty ingredients like PromOat™ from the industry’s most proven food-dedicated sales team, ensures timely, innovative and cost-effective growth to our customers. Brenntag North America & Biovelop – Your Right Choice for Oat Beta Glucan!
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See Food Master-INGREDIENTS, p. 18
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See Food Master-INGREDIENTS, p. 33-35
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December 2011 A BNP Media Publication Vol. 180, Issue 12
table of contents ingredient challenges 13
Obesity: America’s Number One Food Issue Who is responsible for the problem? The solution? What role do food ingredients and food formulations play? Prepared Foods’ annual “R&D Trends Survey: Weight Management Formulations” offers insights and queries food product developers on these questions.
27
Functional and Flavorful: Taste Profiles in Courage Food and beverage manufacturers find the inclusion of functional ingredients a desirable approach. However, they risk catastrophic failure, if they forget that flavor trumps all.
Cover photo istockphoto-Robyn Mackenzie
2012 Ingredients for Health Reference NS3
Consumer food, beverage and nutritional products formulated and positioned to help address specific health issues are important new product goals. Prepared Foods’ “2012 Annual Ingredients for Health Reference,” segmented into 11 health conditions, plus a category on antioxidants for health, provides information on the role of ingredients for these conditions, ranging from consumer market data and clinical research to commercially available ingredients.
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nutrasolutions A Section for the Development and Marketing of Nutritional Products See NutraSolutions.com, which has been recently redesigned and now has an improved search engine. Beyond general searches, recent articles have been categorized, as they related to health conditions and ingredient categories. A large body of “web exclusive” content is also available.
NS3 Ingredients for Health Reference ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■
Antioxidants for Health Bone and Joint Health Cancer: Reducing Risk Cardiovascular Health Cognitive Health Diabetic Benefits Digestive Health Energy/Sports Performance Eye Health Immunity Enhancement Weight Management General Health
NS44
NS3 NS4 NS6 NS6 NS12 NS15 NS18 NS20 NS23 NS23 NS26 NS31
R&D Application: Starch Blocker Offers Carb Reduction
Fhej[YjiWdZh[fW_hi ZWcW][Z>W_h"DW_bi WdZIa_d 8ncVi^cZ=CH^hVgZkdaji^dcVgn XdhbZXZji^XVa^c\gZY^Zci Xdbeg^hZYd[HdajW^a^oZY@ZgVi^c! VegdiZ^c[djcYcVijgVaan^ci]Z WdYn#8ncVi^cZ=CHhjeeaZbZcih i]ZWdYnl^i]W^d"VkV^aVWaZ @ZgVi^cl]^X]V^Yh^cegdiZXi^c\ VcYgZeV^g^c\YVbV\ZY=V^g! CV^ahVcYH`^c#8ncVi^cZ=CH^h Xa^c^XVaanegdkZcidWZZ[[ZXi^kZVi *%%b\eZgYVn >W_h09b_d_YWbbofhel[dje h[ZkY[^W_hbeiiWdZ_cfhel[ ^W_hijh[d]j^"i^_d[WdZbkij[h DW_bi0Fhel_Z[i_cfhel[Z ijh[d]j^ Ia_d0H[ZkY[iÓd[b_d[i WdZmh_dab[i HdaYjcYZga^XZchZ[gdb@ZgViZXAiY#
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HEALTH CONDITIONS
NUTRAFEATURE
PreparedFoods.com NUTRASOLUTIONS.COM INGREDIENTS Learn how these ingredients can help fulfill your nutritional product development needs: • • • • • •
Antioxidants, Specialty Bioactives specialty/Other Botanicals Dietary Fiber & Prebiotics Fruit, Nuts & Vegetables Grains & Seeds
• • • •
Minerals Nutritional Lipids, Fats & Oils Probiotics Proteins, Collagen, Amino Acids & Peptides • Vitamins & Vitamin-like
HEALTH CONDITIONS Learn how to formulate products to aid in the following conditions: • • • • • •
Bone & Joint Cancer Risk Reduction Cardiovascular Cognitive & Mental Cosmetic Benefits Diabetes & Blood Glucose Control
• • • • • • •
Digestive Sports & Energy Eye Immunity Weight Management Women, Men, Kids General/Other
NUTRAFEATURE Find nutritional articles featured in Prepared Foods, as well as original content written specifically for NutraSolutions.com
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[email protected] editorial views
Age Quake A reader wrote me that while lifespans have increased, it is often due to medical intervention, rather than healthier lifestyles. It is sometimes forgotten that living longer is not the goal, but rather to live healthier; to be on your Claudia Dziuk O’Donnell own, taking care of your own Chief Editor needs; and living life on your
[email protected] own terms. A 2011 A.T. Kearney “Global Maturing Consumer Study” (http://tinyurl. com/7thjcko) says falling birthrates and increased longevity are global trends. In 1998, those over 60 overtook those younger than 15 in the G7 countries. For the rest of this century, the fastest growing consumer group will be those over 60; the fastest growing segment in the U.S. workforce will be those 65 and older. Seniors shop differently and want different things. “Mature consumers spend proportionally less of their income on clothing and transportation than people under age 60 and more on food, beverages and non-prescription health products,” the study notes. Of those 80 and over, 19% use the Internet, and 29% shop on it (presumably, with help).
Save the Date!
August 1–2, 2012 | Crowne Plaza O’Hare | Rosemont, IL
Join us at Prepared Foods’ R&D Applications Seminar- Chicago, August 1-2, 2012, at the Crowne Plaza O’Hare in Rosemont, Illinois. The 8th annual R&D Applications Seminar-Chicago provides food & beverage formulators with practical, non-commercial, “how-to” solutions to specific formulation challenges and a better understanding of the functionality of a wide range of ingredients.
Seniors are staying healthy longer and are wealthier than in the past. “People are active and healthy well into their 70s and 80s,” says the study, and perhaps 90s and 100s, as well. This Prepared Foods’ Annual Health Issue is dedicated to two people for whom age 100 is closer than age 75. First, there is Dr. Elwood Caldwell, my graduate school adviser, who still attends local IFT and AACC meetings. When I asked him about food science’s contribution to society, he noted that a walk through a grocery store shows its role. “Most products were not available 20 or even 10 years ago. Food science has contributed to human nutrition and the nutritional value of foods,” he says. He points to his own research, published in the 1960s, which showed antioxidant ingredients could extend the shelflife of cereals susceptible to atmospheric oxidation. Our conversation ended, as he and his wife headed out for a walk. Then there is my Aunt Helen. At 96, she takes care of her own health appointments, her own laundry and makes most of her own meals (and drinks a bit…scotch, please). As we recently shopped, I limped after her (the result of a mild fall) and had to ask her to wait up for me. She gravitates towards new foods and beverages; her kitchen cabinet houses recently launched products. So here’s to satisfying the Dr. Caldwells and Aunt Helens of the world with better tasting, good-for-you foods.
The Seminar’s extensive educational program features over 40 individual technical sessions and six, 75-minute Application Labs. Application Labs The Application Labs feature the use of product samples to more effectively demonstrate an ingredient’s functionality or its use in a finished consumer product or model system. All sessions are non-commercial and provide technical solutions to current ingredient applications and formulation challenges. Submit Your Presentation at www.rdseminarchicago.com. For more information, visit www.rdseminarchicago.com or contact Marge Whalen at 847-405-4071 or
[email protected]. www.PreparedFoods.com
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December 2011
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Obesity: America’s Number One Food Issue
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ingredient challenges
Who is responsible for the problem? The solution? What role do food ingredients and food formulations play? One Prepared Foods’ annual survey queries food product developers.
Claudia D. O’Donnell, Chief Editor
A
“
ll of the blame is being put on food/beverage manufacturing companies and not enough blame or selfreflection on the consumers and parents. Having a soft drink at a meal would be O.K., if parents would make their kids get away from the computers, TV, video games and get moving outside…being active both physically and mentally.” “It is about the quantity of food. We have trained ourselves in the U.S. to think a serving of meat is equal to two to three decks of cards [in volume] vs. one deck of cards. Or, a serving of cereal is one bowl, which in most cases is 2-3 servings’ worth.” “Often, people want to place the whole of the blame on the food industry. However, if demand for (unhealthy) products didn’t exist, the industry would not create them.” —Respondents to the “2011 Prepared Foods’ R&D Trends Survey: Weight Management Formulations” During a period of time between July 27-August 15, 2011, Prepared Foods magazine, in conjunction with BNP Media’s Market Research Division, conducted its annual “2011 Prepared Foods’ R&D Trends Survey: Weight Management Formulations.” The focus was to provide information on current trends and growth opportunities for manufacturers and marketers of weight-control products.
Beyond ingredient- and formulation-oriented data role in weight management, presented in this piece, the it is difficult to burn enough passion of the subjects shows through. The survey’s 228 calories to compensate for respondents volunteered larger food portions. 156 comments on the issue, some of which are scattered throughout this article. Indeed, the crisis of overweight populations is a global one that impacts virtually every country, and the food industry is responding.
Although activity levels play a
The Cost of Obesity “Consumers will look to foods and diet first, before exercise and other lifestyle changes, when it comes to weight control and management.” “Cost and convenience will continue to be drivers of obesity in North America; moderation may be the most effective approach.” —Respondents to the “2011 Prepared Foods’ R&D Trends Survey: Weight Management Formulations” The issue of being overweight goes beyond personal well-being. Obesity extracts a huge economic burden on society. The January 2011 issue of the McKinsey Quarterly notes, “An obesity pandemic has put pressure on healthcare systems throughout the world.” It reports the UK spent over
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ingredient challenges jected India’s overweight/obesity rate at 18-20% for 2010. £4 billion on obesity-related medical costs in 2007, and the See http://tinyurl.com/yj8722d. U.S. now spends some $160 billion a year; the amount could double by 2018. The newsletter relayed that indirect costs attributed to obesity are even greater and amount to at least Who or What is to Blame for Globesity? $450 billion annually. Examples of indirect costs include “I believe the problem is that people need to begin to be pro$90 billion, due to incremental food expenses, and $30 bilactive; there is more food available now that is healthy than lion for plus-size clothing paid by individuals. Costs footed ever before; at some point, the individual must be responsible.” by employers include $70 billion in decreased employee – Respondent to the “2011 Prepared Foods’ R&D Trends productivity and $30 billion in absenteeism. Survey: Weight Management Formulations” In an economy where national debt (more than $14 trillion) plays a pivotal political and public policy role, one What is to blame for world weight gains? High-fructose corn should ponder the nearly half a trillion dollars per year in syrup (HFCS), no doubt. [Editor’s note: Sorry, I’m joking; I costs due to overweight and obese citizens. couldn’t help myself.] However, both the cause and the solution While the U.S. is said to lead the world in obesity, other to obesity have, indeed, resulted in much finger-pointing. nations are vying for the lead. A World Health Organization A series of papers published in the August 26, 2011, table (http://apps.who.int/bmi/index.jsp) lists, by country, Lancet discusses many facets of obesity. The reviews are the percent of adults that have BMIs equal or over 25 (i.e., available with free registration at www.thelancet.com/series/ that are overweight or obese). They caution the data is not obesity. One paper, “The global obesity pandemic: shaped directly comparable; however, it indicates the global nature by global drivers and local environments,” (Swinburn, BA, of the challenge. The table reports 66.9% of the U.S. populaet al. 2011. Lancet. 378(9793):804-14), suggests increased tion was overweight or obese in 2005-2006. Populations in obesity in almost all countries appears driven by changes in the South Pacific may be even heavier. Some 73.7% of French the global food system—a system that is producing more Polynesians were overweight/obese in 1995, and 93.5% of processed, affordable and effectively marketed food. The American Samoans in 2004. Other countries with rates researchers write that, although there is still great variability similar to the U.S. include: Panama (67.4% overweight Foods Fuel Weight or obese from 1999 data), Percent Agreeing (%) 1 Saudi Arabia (72.5% in 1995- Statement 2000), UK/Northern Ireland In controlling their own children’s weight, consumers look first to 79 (61% in 2002) and Germany changing the foods children eat rather than lifestyle/exercise changes. (66.5% in 2002-2003). 73 Who were the leanest? In controlling their own weight, consumers look first to changing the According to the WHO chart, foods they eat rather than lifestyle/exercise changes. Vietnam checked in with Consumers blame restaurant foods for the overweight issue in the U.S. 69 5.2% in 2002, and 1998 data puts India at 4.5% as over- Consumers blame the food manufacturers for the overweight issue in the U.S. 67 weight or obese. However, 64 obesity levels are creeping The new 2010 Dietary Guidelines for Americans will impact how up in developing economies, food manufacturers formulate processed, prepared foods. as well. More recent data pro- Increasing consumer and regulatory pressure to provide nutritional information 64 on foodservice products will significantly impact the nutritional profile of these foods.
The “2011 Prepared Foods’
Consumers are willing to pay a premium for great-tasting processed, prepared foods that can help manage their weight.
57
R&D Trends Survey: Weight Management Formulations”
Consumers feel weight management is the responsibility of the individual themselves.
40
Social stigma associated with being overweight has significantly decreased in our society.
36
The new 2010 Dietary Guidelines for Americans will have a significant impact in curbing Americans’ weight issues.
24
provided a list of statements on weight control and obesity and asked the food industry respondents: “Please indicate your level of agreement with the following statement.”
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1 Total percent that “Somewhat Agree” or “Completely Agree.” Total respondents = 228, CI = 90%, sigma = 1.08. Source: “2011 Prepared Foods’ R&D Trends Survey: Weight Management Formulations”
How to turn a comfort food into a superfood. The question: How can you add the better-for-you appeal of whole grains to the foods consumers love? The answer: ConAgra Mills. As the go-to source for innovative whole grain solutions, we can help you transform favorite foods into superfoods with the nutritional benefits of whole grains. Want to give refined flour products a healthy makeover? We’ve got Ultragrain ®, the whole wheat flour with the taste, texture and appeal of white flour. Need a natural, balanced, great-tasting way to boost fiber? Check out Sustagrain ®, the highest-fiber whole grain. Looking to add whole grains and culinary adventure? Try our flavorful, culturally authentic line of Ancient Grains, including amaranth, millet, quinoa, sorghum and teff. And that’s just the beginning. We offer a full line of traditional whole grain flours and customized multigrain blends, and we’ve got the consumer insights, technical know-how, culinary expertise and operational resources to help you reformulate and innovate to win. To get started, call ( 8 0 0 ) 8 5 1- 9 6 1 8 or visit c o n a g r a m i l l s . c o m .
9-Grain Macaroni made with Ultragrain, Sustagrain & Ancient Grains.
See Food Master-INGREDIENTS, p. 29-31 © ConAgra Foods, Inc. All rights reserved.
Answers for a Whole Grain World
ingredient challenges Top Metabolism Enhancers Ingredient
Percent Respondents* (%)
Green tea Stimulants, such as caffeine, theobromine Dietary fiber Whole grains or seeds Chromium Guarana
49 48 46 34 29 29
* Percent of respondents indicating that the ingredient or category can assist in hindering calorie uptake. Total respondents = 228, CI = 90%, sigma = 1.08. Source: “2011 Prepared Foods’ R&D Trends Survey: Weight Management Formulations”
within populations due to differences in environmental and individual factors, predictable patterns exist. “In low-income countries, obesity mostly affects middle-aged adults (especially women) from wealthy, urban environments; whereas, in high-income countries, it affects both sexes and all ages, but is disproportionately greater in disadvantaged groups.” The researchers theorize that in high-income countries, an energy balance “flipping point” occurs in time, as the nation industrializes and people expend less energy, or calories. First, there is a “stay lean phase.” In the U.S., it occurred between 1910-1960. During this phase, physical activity decreased due to industrialization, but calorie intake also decreased. A second, “eat more, gain weight phase,” is then ushered in. This phase is characterized by increased calorie intake and weight levels. The researchers point to “increasingly avail-
able, cheap, tasty, highly promoted ‘obesogenic’ foods” as a reason why higher food consumption occurs, when compared to the initial phase. Strategies to counter this take many forms. “In order to curb this trend, several things need to happen,” says Loren Ward, Ph.D., director of R&D with a nutritional ingredient supplier. There should be improved national programs educating people on how to monitor energy intake and expenditure and to inform them of options available for help. Almost without exception, obese individuals desire to lose weight, but many either do not know what to do or do not have an appropriate support structure to help them through the process, Ward adds. “Most success stories are a result of individuals that have searched, studied and found a weight-loss path that works for them. It may have components of dieting, exercise, counselling, prepared meals, support groups and so on…but it works for them.” There needs to be a paradigm shift, rather than using a one-size-fits-all approach, Ward says. In the 2011 Prepared Foods’ survey, when respondents were asked about consumer attitudes toward balancing energy intake vs. energy use, they clearly felt consumers look to food, rather than exercise, as the way to manage weight. Specifically, the survey asked: “Please indicate your level of agreement with the following statement” and listed 10 comments in regards to weight management. Some 79 and 73% feel the consumer looks to changing their children’s or their own diets, respectively, rather than making lifestyle/ exercise changes. Some 69 and 67% feel consumers blame restaurant and food manufacturers, respectively. Only 24% feel the 2010 Dietary Guidelines for Americans “will have a significant impact in curbing Americans’ weight issues.” (See chart “Foods Fuel Weight.”)
See Food Master-INGREDIENTS, p. 8-9
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© 2011 American Egg Board
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A NUTRITIOUS ENERGY BAR... ...THAT BYPASSED TEXTURE DESIGN DURING THE DEVELOPMENT PHASE. It may be nutritious, but your snacks won’t sell if their texture is rock hard and crumbly or mushy and mealy. Create a food that’s chewy, crunchy, soft or moist and watch it fly off store shelves. Texture can enhance the perception of flavor and likeability in functional foods, organic foods, and everyday snacks. Texture is a functional attribute that demands attention at the first stage of product development. The Gum Gurus® at TIC Gums are world-class food scientists in the development of textures that can increase likeability and add heft to your sales.
Contact the Gum Gurus at (800) 899-3953 or ticgums.com/chat See Food Master-INGREDIENTS, p. 125
ingredient challenges Food availability, along with portion size, may well be a basic factor in obesity. A presentation titled, “Portion Distortion,” by the U.S. National Heart, Lung, and Blood Institute Obesity Education Initiative, asks, “Do You Know How Food Portions Have Changed in 20 Years?” (See http://tinyurl. com/ybrfp7b.) The presentation points out that some 20 years ago, a bottle of soda was 8.5oz and contained 85 calories. Now, a bottle is 20oz and 250 calories. A 160lb person would have to work 35 minutes in a garden to burn off the extra calories. A turkey sandwich was typically 320 calories some 20 years ago, while today it is some 820 calories. Burning off the 500-calorie difference would require 1 hour, 25 minutes of bike riding. Servings of bagels to burgers, French fries to spaghetti and meatballs have all been “supersized.” Expecting consumers with often time-starved lives to “exercise it off” can be only part of the solution. Controlled food consumption is a key factor.
Watchers label. The Special K brand fell into second place, with 8.9% of the new product launches making a claim; Healthy Choice came in third at 6.4%; Lean Cuisine at 5.0%; and Nestle’s Fitness/Sveltesse at 4.6%.
Looking in more detail at the types of claims made, Williams noted products claiming “satiety” have never really taken off. However, references about a product being “filling” have increased in use. An example is
The Industry Responds “It starts and finishes with great taste. If you don’t have it, don’t bother. The rest is a moot point.” “Most weight management foods currently at retail are quite good these days, and portion control is very helpful to someone on a weight-loss plan.” – Respondents to the “2011 Prepared Foods’ R&D Trends Survey: Weight Management Formulations” Through the decades, the food industry has offered consumers products addressing weight management in many formats, from diet and low-fat foods to, more recently, satiety products. Speakers at an October 5, 2011, virtual trade show on weight management, held by Prepared Foods, provided a recent industry overview. (The show, including presentations, is available on-demand at http:// tinyurl.com/3gjd4ez, until April 2012.) In a presentation titled, “What’s New in Weight Management,” Lu Ann Williams, head of research, Innova Market Insights, reviewed new product offerings by manufacturers. Innova data shows 20.0% of products launched globally from January 2008-October 2010 that made a weight management claim were under the Weight See Food Master-INGREDIENTS, p. 60
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ingredient challenges Fiber-fighting Calorie Uptake Ingredient
Percent Respondents* (%)
Dietary fiber Whole grains or seeds Resistant starch Enzyme (alpha-amylase) inhibitors Vegetables
51 28 24 22 18
* Percent of respondents indicating that the ingredient or category can assist in hindering calorie uptake. Total respondents = 228, CI = 90%, sigma = 1.08. Source: “2011 Prepared Foods’ R&D Trends Survey: Weight Management Formulations”
Weight Watchers using the verbiage “Rely on Weight Watchers Power Foods—filling, healthy choices” to explain how its products work. Weight Watchers’ promotional material also notes it is a plan “based on the latest nutritional research.” Science-based support for claims may well be increasing in importance. “Much research is still needed to understand satiety signalling and what impacts satiety signalling,” says Ward. Satiety signalling is impacted by more than just food. For example, exercise, stress, genetics and environment may all influence eating patterns and satiety signalling. “I don’t
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think that satiety signalling will be as simple as consuming one ingredient,” Ward adds. “It may take multiple adjustments along the lines of variables that impact hunger, satiety and eating patterns. Being able to see this larger picture is important, because I don’t think consumers should think one small change will provide all of the answers.” Although messages on metabolism have never really transferred well to packaged foods, there is a growing trend in this area, also, says Williams. Global claims related to “increasing metabolism” have increased 147% from 2008-2010, although the initial number was very small, Williams admits. Jenny Craig’s Metabolic Max program is one example. Williams suggested metabolism references are more technical and, thus, a more difficult concept for consumers to grasp. However, they can now be supported by background educational information provided through social media, websites and so on. Innova data also showed a 55% increase since 2008 in global products making some type of fat-burning/-distribution claim, and an increase of 5.3% during the same 2008-2010 period with products using a portion control platform. “We’ve heard about the demise of portion control, but we haven’t found that at all,” says Williams. In the U.S., “portion control” is likely one aspect of the trend towards “structurally thin” foods, a trend seen in both retail and foodservice products. One example is the newly introduced line of Bagel Thin Bundles from Einstein Bros,
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ingredient challenges where the bagels used for the bread portion of sandwiches is thinner than a traditional bagel.
Ingredient Formulations Certain ingredients have a reputation for specific benefits or properties.
Williams noted fiber and protein are often connected with products with fullness claims; that green tea and its EGCG component, L-carnitine; Hoodia gordonii; oligofructose; and B vitamins, among others, are associated with increased metabolism;
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In the U.S., there has been a trend towards foods that are “thin” in one dimension. For example, Bagel Thin Bundles from Einstein Bros are under 400Kcal, and the bagels that form the bread portion of sandwiches are thinner than a traditional bagel. and CLA (conjugated linoleic acid) and chitosan are often aligned with products positioned for their ability to support body shaping or optimal fat distribution. Investigating the reputation of various ingredients among food processor staff involved in product development was another task of the 2011 Prepared Foods’ survey. For example, one question asked, “Which of the following ingredients assist in enhancing satiety?”—a list of 30 ingredients was then provided. When the responses were tallied, protein and “fibertype” ingredients did indeed come out on top. However, respondents with sales and marketing functions tended to be more disbelieving than people with technical (R&D and QC) functions. Overall, 70% of those that responded agreed dietary fiber could enhance satiety, with 78% of people in R&D saying so. But, only 52% of sales and marketing folks agreed. The two groups were in more harmony on “whole grains and seeds,” with 58% of R&D and 45% of sales/marketing agreeing the ingredient category increased
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ingredient challenges satiety. The widest gap between sales/marketing and technical functions was in regards to opinions on hydrocolloid gums and satiety, where 39% of R&D/QC felt they could assist in satiety, but only 13% of sales and marketing recognized their ability to do so (and very possibly did not know what such ingredients were). Resistant starch, with fiber-like properties, was similarly recognized by 35 and 19% of R&D/QC and sales/marketing folks, respectively, as being able to enhance satiety. Hoodia gordonii is a popular supplement traditionally taken by South African Bushmen to suppress appetite during long hunting trips. It was only recognized by 7% of respondents in the Prepared Foods’ survey…all of them with technical titles. Responses to the survey question, “Which of the following ingredients assist in altering metabolism?” were in harmony with Innova data. Of the items listed, green tea, followed by “stimulants such as caffeine, theobromine,” was identified by almost half of those surveyed. Dietary fiber and whole grains or seeds also ranked high, perhaps basking in the light of being “good for you, in general.” (See chart “Top Metabolism Enhancers.”) When asked, “Which of the following ingredients assist in hindering calorie uptake?” survey respondents again leaned heavily toward fiber-type ingredients, with 51% of the respondents clicking off dietary. This included hydrocolloid gums and sugar polyols, with 16 and 14% of respondents, respectively, indicating those ingredients could hinder calorie uptake. Enyzmes that inhibit starch breakdown and, thus, calorie digestion, were identified by 22%. However, chitosan, the “animal fiber” well-studied for its ability to hinder fat uptake, was only recognized by 11% of those surveyed. (See chart “Fiber-fighting Calorie Uptake.”) Respondents were generally knowledgeable about the ability of various ingredients to improve the taste and texture quality of products. When asked, “Which of the following ingredients can assist in improving sensory properties of weight management products?”—flavorings, high-intensity sweeteners, sugar
polyols and hydrocolloid gums were checked off by 62, 53, 42 and 34%, respectively, of the respondents. Whole ingredients fared a little worse, with 41, 21 and 20% of respondents agreeing that fruits, vegetables and “whole grains or seeds”
could improve the sensory properties of such foods and beverages. While many point to the easy availability of great-tasting, but calorie-laden foods as the root of obesity, food manufacturers are striving to make greattasting, but better-for-you products.
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We look at things a little differently. Because we’re not just a flavor company, we’re your product development partner. And when that happens, anything is possible.
Functional and Flavorful: Taste Profiles in Courage
©ISTOCKPHOTO/VMJONES
ingredient challenges
Food and beverage manufacturers find the inclusion of functional ingredients a desirable approach. However, they risk catastrophic failure, if they forget that flavor trumps all.
S/F/B Communications Team
Ginger is a classic example of
Hot Peppers
One of the biggest flavor trends has the good fortune of bringa rhizome) with therapeutic ing an abundance of health into the picture. Chili peppers are significance. known for medicinally important capsaicinoids. And, the axiom is usually “the hotter the better.” One newly popular pepper, the bhut jolokia—a.k.a., the “ghost chili”—is one of the hottest peppers in the world. In 2010, researchers Yi Liu, Ph.D., and Muralee Nair, Ph.D., at Michigan State University in East Lansing, quantified the functional components of capsaicin and dihydrocapsaicin in ghost chilies and compared the content to the more common jalapeño and Scotch bonnet hot peppers. The concentration of these anti-inflammatory and cancer-protective chemicals in bhut jolokia was “about 338 and 18 times greater than in Scotch bonnet and jalapeño, respectively.” The scientists also found higher activity of lipid peroxidation and cyclooxygenase (COX-1 and -2) enzymes in inhibitory concentrations. Of course, formulators do not have to go with the trendiest peppers. All hot chili peppers are excellent, inexpensive and easy ways of bringing in big flavor with big health benefits.
an aromatic herb (botanically
F
unctionally beneficial? Check! Trendy and marketable? Check! Easy to manufacture, ship and store? Check! Economically sound formulation? Check! Right…now, has anything been forgotten? One of the top reasons functional food and beverage formulations fail should really be a “no-brainer”—it has to taste good. When examining the market of new food and drink products that hit the market under some type of “goodfor-you” banner, the value of functional foods is proven: The functional food and beverage market is at almost $30 billion, according to Euromonitor International (www. euromonitor.com), Chicago. Yet, of the 5,000+ functional products launched since 2006, the 5-year mark for specific products can become a game of “Where are they now?” “Products that may be very healthy will still deter consumers, if they do not taste good,” stress Euromonitor experts, in a recent report on the functional food market. Getting a product to stand out among the thousands of others competing for precious shelf space is difficult enough. Adding functionality to the mix raises the stakes considerably, because many functional ingredients present taste and texture challenges. Here are some up-trending ingredients that can help make functional flavor success happen.
Cinnamon In a time when consumers often cannot pronounce additives in food, it is refreshing to emphasize that certain classic flavors also improve the health profile, and functional ingredi-
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ingredient challenges Cinnamon is the richest source of procyanidin compounds among the 98 common foods analyzed by the USDA. The success of horchata (made with rice and cinnamon) shows while cinnamon is typically associated with baked formulations, consumer acceptance runs high wherever the flavor is employed. ©ISTOCKPHOTO/BRIAN BALSTER
ents can be something everyone can recognize. Cinnamon, the dry bark of the plant genus Cinnamomum, is one of the oldest and most popular spices used. It also has been an important ingredient in traditional Chinese and Indian medicines for millennia. Cinnamon is the richest source of procyanidin compounds among the 98 common foods analyzed by the USDA. Two other highly desired flavors on this list also happen to be highly trendy, functional stars—dark berries and chocolate. Procyanidins possess a particularly high oxygen radical absorbance capacity (ORAC), the measure of potential protection from the damaging effects of free radicals. Such damage can trigger the aberrant cell growth that leads to tumor development and certain forms of cancer. But, cinnamon also attracted attention as a possible mitigator of diabetes. In a September 2011 article in the Journal of Medicinal Food, Davis and Yokoymaya reported the results of a meta-analysis on the
effect of cinnamon on fasting blood glucose levels in subjects with type 2 diabetes and prediabetes (so-called “insulin resistance”)—conditions also intimately related to the now global pandemic of obesity. This meta-analysis looked at eight randomized, placebo-controlled clinical studies. Results indicated both cinnamon and cinnamon extract improved blood glucose levels in people with type 2 diabetes and insulin resistance. Horchata is a traditional beverage—a milk substitute made from grain and spices. In Mexico, horchata is rice and cinnamon, sometimes with vanilla. Its success shows that, while cinnamon is typically associated with baked formulations, consumer acceptance runs high wherever the flavor is employed.
Ginger Ginger is a classic example of an aromatic herb (botanically a rhizome) with therapeutic significance. According to a 2011
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Bring your bacon-flavored products to market without the meat. Astonishing, but true! Butter Buds-Bacon™SURYLGHVDXWKHQWLFEDFRQÀDYRUZLWKRXWWKHPHDW 8VLQJRXUSURSULHWDU\HQ]\PHWHFKQRORJ\ZH¶YHGHYHORSHGDQDWXUDOFRQFHQWUDWHWKDWSXWV WKHVTXHDOEDFNLQWRDYDULHW\RIDSSOLFDWLRQV6HDVRQLQJVVQDFNVVDXFHVVRXSVVDODGGUHVVLQJV FKHHVHVDQGSUHSDUHGIRRGVDUHWUDQVIRUPHGIURPEODQGWRLQGXOJHQW 3OXVYHJDQGLVKHVQHYHUKDGLWVRJRRG%HFDXVHLWFRQWDLQVQRDQLPDOSURGXFWV %XWWHU%XGV%DFRQFDQEHXVHGLQYHJHWDULDQIRRGV&HUWL¿HG.RVKHU3DUYH %ULQJWKHWDVWHRIEDFRQDOOWKHZD\KRPHZLWK%XWWHU%XGV%DFRQ
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ingredient challenges
Tart cherries are a powerful Superfruit and are available year-round in dried, frozen and juice forms; they are versatile enough to include in any dish—from a yogurt parfait to trail mix to a post-exercise smoothie. article published in Critical Reviews in Food Science and Nutrition, “Ginger and its Health Claims: Molecular Aspects,” the pungent fractions of ginger—gingerols, shogaols, paradols and volatile constituents, such as sesquiterpenes and monoterpenes—provide this ingredient powerhouse with antioxidant, antimicrobial and antiinflammatory potential. Ginger ale has a long history of use as a home remedy for indigestion, motion sickness, morning sickness, coughs, sore throats and digestive disturbances. Combining the functional tradition with flavor has brought success to companies, like Reed’s Inc.(www. reedsgingerbrew.com), Los Angeles. The beverage maker uses fresh ginger in all its formulations, for both the strong-yet-attractive flavor profile and genuine health benefits. According to founder Christopher Reed, the company approaches its use of ginger in beverages with the idea of keeping flavor paramount, yet preserving the beneficial properties of the ingredient. “The process our beverages go through can only be likened to small-batch, micro-brewed beers,” he explains. “It’s much longer and more tedious compared to [traditional] soda manufacturing, but it’s worth it—when you take the first sip, and your ginger beer tastes like real ginger.”
Tart Cherries Finding new ways to incorporate fruit into people’s diets is not only essential, it has become a major part of the movement toward creating healthier products. “This powerful Superfruit is available year-round in dried, frozen and juice forms,” says Jeff Manning, chief marketing officer of the Cherry Marketing Institute (www.cherryresearch.com), Lansing, Mich. “They’re versatile enough to include in any dish, from a yogurt parfait to trail mix to a post-exercise smoothie.” Tart cherries are packed with powerful antioxidants called anthocyanins that give the Superfruit its bright red color and are the source of their anti-inflammatory properties. Research also shows a daily See Food Master-INGREDIENTS, p. 120
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RESTORE ANTI-INFLAMMATORY NUTRIENTS MEAN OPPORTUNITY Food & Beverage Custom Fortification is the Key. There’s a growing market for products that can provide relief and help restore your active lifestyle. Consumers are turning to nutrition for help with everything from controlling daily discomfort, to managing chronic inflammation conditions like auto-immune disease and arthritis. Meet the demands of this motivated consumer segment with Fortitech custom nutrient premixes. Any nutrient. Any application. Anywhere in the world.
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ingredient challenges dose of tart cherries might help to combat risk factors associated with arthritis and heart disease, as well as aid in muscle recovery after strenuous exercise. “One of the most underrated of the so-called Superfruits, tart cherries provide a unique flavor profile along with powerful antioxidant protection,” continues Manning. “If tart cherries were grown in a tropical rain forest, instead of northern Michigan, where they are most commonly known as cherry-pie cherries, they would be a highly coveted culinary delight carrying all the mystique of açai and goji berries.” But, despite the quiet “hypeless” image, tart cherries’ protective nature is well documented. In a 2010 study published in the Journal of the International Society of Sports Nutrition, tart cherries were found to aid runners in prevention of muscle pain resulting from severe training. Tart cherries contain flavonoids and anthocyanins that may protect against oxidation and inflammation.
Savory Savory flavors saw a big opening up in the 1990s, with much attention paid to the “fifth” flavor note of umami (which means “meatiness”). This was expanded even further in the 2010s, with the introduction of the related sensory concept of kumami, which is a Japanese term denoting “heartiness” and lingering flavor. It has been described as the combining of flavor and mouthfeel. The result is similar to what one gets from aged
cheeses or slow-cooked stews and sauces and often comes into foods through yeast or protein extracts. While similar to umami, kumami comes via fermented ingredient systems derived from proteins broken down into amino acids, and di- and tri-peptides. Flavorants derived from soy, fish, fermented/well-aged dairy or cheeses, tomatoes and broths are examples and are excellent for enhancing like formulations (say, a tomato-based sauce) with kumami. Glutathiones (glutamic acid with cysteine and glycine) can be a shortcut to this flavor note, as well. An antioxidative compound found naturally in plants and animals, glutathione (GSH) has a long history of use in flavor bases. Lingering richness of flavor also comes from combining salty/savory with a hint of sweet. American palates were opened up to this combo with the explosion of Thai and Vietnamese cuisine beginning in the 1980s. Uses of peanuts and coconut in savory formulations are perfect examples. The appeal of these cuisines grew out of their presenting American palates with familiarity, exoticism and economy, at a time when the average U.S. consumer was open to breaking free of flavor tradition. Just think of what goes into the traditional Thai noodle dish, pad thai. In addition to the hearty kumami notes from a well-hidden drop of fermented fish sauce, other savory notes are enhanced by accompanying crushed sweetened peanuts and fruity lime and tamarind. Foreign allure meets fruit and peanuts, creating a new comfort food: the perfect flavor storm.
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December 2011
SOLUTIONS FOR THE DEVELOPMENT AND MARKETING OF NUTRITIONAL PRODUCTS
2012 Ingredients for Health REFERENCE ■ Antioxidants for Health
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n October 2011 report from the Hudson Institute entitled “Better-For-You Foods— It’s Just Good Business” found food and beverage companies with a high percentage of sales in the better-for-you (BFY) category also do better financially. Metrics reviewed include sales growth, operating profits, returns to shareholders and company reputation. The report focused on weight management products, but results may well extend to other BFY foods. (See http://tinyurl.com/4xlgxhl.) Once again, Prepared Foods, under its NutraSolutions brand, offers the “Ingredients for Health Reference” that provides market data and information on commercially available ingredients to provide assistance in the development of products targeting various health benefits. The categories are as follows: •Antioxidants for Health •Bone and Joint Health •Cancer: Reducing Risk •Cardiovascular Health •Cognitive Health •Diabetic Benefits •Digestive Health •Energy and/or Sports Performance •Eye Health •Immunity Enhancement •Weight Management and •General Health.
Antioxidants for Health so, too too, are The benefits of antioxidants are vast; so the health claims being used around the globe associated with antioxidants—claims ranging all the way from heart health to skin health. The antioxidants phenomenon may be finally beginning to peak, however, with only a 7% increase in product launches tracked by Innova Market Insights from 2009-2010 with an antioxidant positioning; this is a significant difference, compared to the 60% increase recorded from 2008-2009. Global product launch activity for 2010 with antioxidant claims tracked by Innova Market Insights was dominated by the beverage market. The leading categories were tea (22.6%), juice & juice drinks (16.3%) and iced tea (7.8%)*. The most popular food categories with antioxidant claims were cereal & energy bars (5.4%) and breakfast cereals (4.4%)*. From an ingredients perspective, the most-used ingredients associated with an antioxidant claim were vitamins C, E and A, green tea catechins, zinc, pomegranate, acai, rooibos, tocopherol and goji berry. * Percentage of all products carrying an antioxidant claim.
—Lu Ann Williams, Innova Market Insights, helpdesk@ innovami.com, www.innovadatabase.com www.PreparedFoods.com
•
DECEMBER 2011 NS3
Antioxidants - Bone and Joint Health X Super Powder Ocean Spray’s Ingredient Technology Group (ITG) and Artemis International, a specialty provider of nutraceutical ingredients, recently showcased cranberry powders. Ocean Spray ITG provides a range of cranberry ingredients for nutraceutical, beverage, dairy, bakery, snacking and confectionery applications. Produced from superiorgrade cranberries, its cranberry powders lend fruit appeal to confections and dry-mix beverages, while delivering the health benefits associated with the cranberry to dietary supplements and offering a superior replacement for artificial colors and flavors. Ocean Spray Ingredient Technology Group, www.oceansprayitg.com
X Chia for Health Chia seeds deliver the highest levels of total omega-3 fatty acids, by weight, of any common foods. Moreover, they are a complete vegan source of protein; have more fiber than common grains; no gluten or cholesterol; and they contain a comprehensive range of nutrients, vitamins, minerals, antioxidants and essential amino acids. BI Nutraceuticals recently developed a brownie made with chia seeds; the brownies are said to have great taste, consistency and mouthfeel, without a seed-like texture. They also contain more than 50% less fat than traditional brownies, with 250mg of omega-3 fatty acids per serving. BI Nutraceuticals, www.binutraceuticals.com
X Highly Bioavailable Curcumin Curcumin is a powerful antioxidant with proven antiinflammatory, -arthritic, -allergic, -bacterial and even antitumor activities. The main mode of action is via free-radical scavenging. However, due to its poor uptake efficiency, it has been difficult to translate the physiological activities of curcumin into clear clinical benefits. CAVAMAX®W8 curcumin, by Wacker, is a highly bioavailable curcumin powder. CAVAMAX W8 comes as a dry, free-flowing powder and is well-suited for use in dry or powdery dietary supplement products, or for use in beverages. Wacker Chemical Corp., 517-264-8671, www.wacker.com,
[email protected] Bone and Joint Health New product developments bone and d d l ffor b d joint health continue to remain relatively niche, worldwide. According to global new product launch activity tracked by Innova Market Insights in 2010, calcium and vitamin D are the two most widely used ingredients for new products for bone/joint health claims. Other ingredients being utilized for such claims, on a much smaller scale, include collagen peptides, glucosNS4 DECEMBER 2011
•
www.PreparedFoods.com
amine & chondroitin, vitamin K, MSM, devil’s claw and horsetail extract. The most popular market categories* for bone/joint health claims were dairy drinks (11.7%), yogurt (5.7%), hot chocolate (4.7%) and juice & juice drinks (3.7%). Magnesium is an ingredient which is gaining more association with bone/joint health, as it has been proven that low levels of magnesium can be a factor in developing osteoporosis. Magnesium is also renowned for its neuromuscular function in the body and may also be of benefit in sarcopenia prevention. * Percentage of all products carrying a bone health claim.
—Lu Ann Williams, Innova Market Insights, helpdesk@ innovami.com, www.innovadatabase.com
X Natural Mineral Fortification TruCal®, from Glanbia Nutritionals, is a milk mineral complex from a natural dairy source. It offers an innovative approach to mineral fortification through its uniquely balanced mineral profile that is similar to the mineral ratios naturally found in bone. TruCal provides a source of magnesium, phosphorus and other trace minerals, in addition to dairy calcium to ensure optimum absorption by the body. The single-source ingredient adds value to a variety of nutritional solutions, including foods, beverages and supplement systems. TruCal is flavorless, contributing to clean-tasting, appealing end-products. Glanbia Nutritionals, www.glanbianutritionals.com
X Bone Health Enhancement Healthy Enhancement is a term used by Univar’s Function Library to represent the food industry’s efforts to supplement products with key elements for nutritional value. Calcium and magnesium fortification have been popular for many years; fortification has expanded in complexity to include “five a day” minerals and vitamins for improving bone health or other conditions. Both fiber and a variety of milk and soy proteins are also being incorporated into food and beverage products for healthier versions of consumer favorites. Univar’s extensive portfolio of ingredients, from leading global suppliers, offers customers more options to achieve a successful formulation. Univar, www.univarusa.com,
[email protected] X Protect and Rebuild Cynatine®FLX, from Roxlor, is a revolutionary joint care ingredient comprised of solubilized keratin, a protein found naturally in the body. Cynatine FLX supplements the body with bioavailable keratin, which aids in protecting and rebuilding damaged joints. While other joint care products require large dosages and multiple ingredients, Cynatine FLX is effective as a stand-alone product at
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[email protected], www.roxlor.com
X Daily D Consumer demand for D vitamins is on the increase, and nutritional research and product development teams are both calling for increased intakes of vitamin D. With patented manufacturing processes, PAT Vitamins Inc. starts from the beginning, using wool grease and testing each batch for purity and quality. The company offers two forms of D vitamins: Vitamin D-2 from plant or vegetarian sources, and Vitamin D-3. They offer a full line of oil, spray-dried powder and microencapsulated-based products. PAT Vitamins Inc., 626-810-8886, info@patvitamins. com, www.patvitamins.com
X Clear Calcium Phosphate VersaCAL®Clear, from Innophos, is a highly soluble, new calcium phosphate that can be used in all beverage applications, but it has been specially formulated for clear beverages. As a calcium phosphate, VersaCAL Clear is a dual nutrient source (calcium and phosphorus). It has excellent clarity and solubility; no effect on color of finished product; is a bland, odorless powder; has no gritty or chalky mouthfeel; and a clean aftertaste. Innophos Inc., 609-495-2494, www.innophos.com
Cancer: Reducing Risk The term “Superfood” has been coined to convey foods which have a high phytonutrient content and may confer health benefits, such as cancer risk reduction. Foods with inherently high nutrition benefits, such as acai, blueberries, broccoli and chia, are viewed by consumers as natural remedies to fight disease. For example, there have been countless studies conNS6 DECEMBER 2011
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cerning antioxidants—such as flavonoids, which are found naturally in plants, and lycopene, which is naturally found in tomatoes—and their inverse correlation between consumption and cancer risk. Many food marketers have used the word Superfood as part of their branding; analysis from Innova Market Insights reveals the most popular market categories in 2010 in which Superfoods were used* are juice & juice drinks (9.3%), cereal & energy bars (7.3%) and chocolate (5.2%). * Percentage of all products containing Superfoods.
—Lu Ann Williams, Innova Market Insights, helpdesk@ innovami.com, www.innovadatabase.com
X Promising Breast Cancer Research Bio-Botanica’s Puresterol® (patent pending) was the actual product used in a recent research study which showed the phytoestrogens in Puresterol were able to inhibit the growth of breast cancer cells, in vitro. Scientists are now investigating the properties of the Pueraria mirifica plant. Researchers in the UK have been studying it and miroestrol, its principal component, since the 1940s; it was prominently featured in the December 3, 1960, edition of Nature. More recently, Pueraria mirifica has been shown to be a promising hormone and support herb for menopausal women. It has also been found that Pueraria mirifica may support estrogen receptors found in cells, without negatively affecting other cells. Bio-Botanica Inc., www.Bio-Botanica.com
Cardiovascular Health Products with a heart-health positioning continue to show good growth worldwide, with a 13% increase in product launch activity tracked by Innova Market Insights from 2009-2010. Whole grains and vitamin E were the two most widely used ingredients for new product launches for heart-health claims in 2010, with the association of whole grain consumption (in particular) and heart health
MAXINVERT®/ Invertase For all-natural and “greener” production of invert sugars and syrups Used in confections, baked goods and beverages to improve texture, enhance sweetness, help decrease caloric content and prevent sugar crystallization Available in three liquid strengths and a concentrated granular form. Now available, Kosher for Passover Maxinvert
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Dietary and Nutritional Supplements Single enzyme and multi-enzyme supplements are ideal for digestive health Combat lactose intolerance, complex carbohydrate breakdown
See Food Master-INGREDIENTS, p. 24
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Cardiovascular Health being firmly entrenched in the consumer psyche. Other ingredients being utilized for heart-health claims on a smaller scale include niacin, soy protein, flax seed, magnesium, omega-3, phytosterols, beta-glucan and grape seed extract. The most popular market categories for hearthealth claims* in 2010 were breakfast cereals (28.8%), dairy drinks (7.3%) and bread & bread products (6.4%). Emerging market categories of note include juice & juice drinks (3.5%), plain pasta & noodles (2.9%) and yogurt (1.9%). * Percentage of all products carrying a heart-health claim.
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An impressive part of recent scientific studies follows the role of carotenoids in physical processes that support healthy heart function. Tomato extract contains valuable carotenoids, such as phytoene, phytofluene and lycopene. These three carotenoids have proven to act synergistically and to support health benefits in several cases. Tomato extract also contains natural phytosterols, which have been scientifically proven to reduce LDL cholesterol. A highly researched nutrient is the Lyc-O-Mato—a patented, natural tomato extract which contains the combination of all four valuable phytonutrients: phytoene, phytofluene, lycopene and phytosterols. The Lyc-O-Mato has been proven to support several aspects of heart health and is being continually studied in order to explore further benefits. LycoRed Ltd., www.lycored.com
X Flavorful Answer to Sodium Reduction Salt Answer RX-AX, from Ajinomoto, is specifically designed to address
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YOUR SOURCE FOR NATURAL
EveningPrimroseOil Evening Primrose Oil is an excellent source of Gamma-Linolenic Acid used in nutritional supplements and cosmetics.
—Lu Ann Williams, Innova Market Insights,
[email protected], www.innovadatabase.com
X Tomato Extract and Heart Health Benefits
from snacks to soups to sauces. It allows the customer to deliver effective sodium reduction to products, without sacrificing taste; gives the character of true sodium taste to a range of products; and it is designed
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See Food Master-INGREDIENTS, p. 11
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Cardiovascular Health to be used with a wide range of salt blends—to allow a custom optimization for specific applications and desired sodium-reduction levels in the finished product. Ajinomoto Food Ingredients LLC, 800-456-4666, www.ajiusafood.com
X Oil with a Difference DELTA SL, from Bunge Oils, is a natural vegetable oil produced from a proprietary process. It is metabolized by the human body more rapidly than traditional vegetable oils and actually inhibits the body’s ability to absorb cholesterol. These attributes combine to present a vegetable oil that helps maintain desired weight and lower bad cholesterol, when used as a replacement for traditional oils. DELTA SL features a natural, bland flavor; performs as a salad oil and a cooking oil; and it is naturally low in calories and can be metabolized more rapidly than traditional fats. Bunge Oils, 800-828-0800, www.bungeoils.com
X Say Cheese with Less Salt Nu-Tek has five unique solutions to reduce sodium content in cheese, taking it down to the currently recommended sodium levels. Nu-Tek’s reduced-sodium salts function chemically like salt; have no metallic flavor or bitter taste; and are certified kosher and halal. Nu-Tek’s patented technology eliminates the metallic note of the potassium chloride, so it is similar to sodium chloride in salty perception. Cheddar cheese research trials using Nu-Tek’s Potassium Chloride show no significant differences in salty perception and flavor between the control cheese and cheese containing Nu-Tek’s product. Similar
results were seen with respect to moisture, texture and shelflife. Nu-Tek Salt LLC, 952-936-3600, info@nu-teksalt. com, www.nu-teksalt.com
X Reducing Cholesterol with Pine Danisco’s PinVita™ Phytosterols are derived from a natural, sustainable pine source. Pine-derived phytosterols are the purest form and offer superior benefits, due to their supply availability and their non-allergen and non-GMO source. PinVita Phytosterols are structurally related to cholesterol, but differ from it because of the presence of modified side chains containing extra methyl or ethyl groups. This structural difference results in a different metabolism in humans. Phytosterols derived from pine are equally as effective as plant sterols from other sources (such as soy) in reducing cholesterol absorption, thereby decreasing plasma cholesterol levels. PinVita Phytosterols are available in free or esterified form for use in dietary supplements, spreads, dairy and bakery products— to name just a few applications. Danisco USA Inc.,
[email protected], www.pinvita.com
X High-fiber, Natural Corn Bran TruBran® corn bran, from GPC, is a golden-brown fiber made from yellow dent corn. It is specially processed using mechanical means, along with the use of water and heat, to produce a high-fiber, natural corn bran that has added stability and low microbiological counts. TruBran products contain a minimum of 85% total dietary fiber, almost all of which is insoluble. TruBran is available in two different particle sizes: F75M and F75R. F75M is a
See Food Master-INGREDIENTS, p. 48 NS10 DECEMBER 2011
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Cardiovascular - Cognitive finely milled product that mixes easily with flour or other dry ingredients for incorporation into formulations. F75R has a coarse particle size and may be chosen for applications where a more visual fiber is desired. Grain Processing Corporation, 563-264-4265,
[email protected] X Manage Blood Pressure with Flax Seed AlaLife® Flax EFA, from BioGin Biochemicals, is an essential fatty acid extracted from flax seed. It has a very high absorptivity and bioavailability, because it does not contain the glycerin ingredient and animal fats which influence its absorption in the human body, says its supplier. One of the many nutrient benefits and pharmacological effects of AlaLife Flax EFA is to manage blood pressure by restraining platelet agglomeration and diluting blood viscosity, so as to lower and balance blood pressure. BioGin Biochemicals (China),
[email protected], www.biogin.com
Cognitive Health Cognitive brain health has seen a wide C iti or b i h lth iis an area which hi h h id range off iinnovative new product introductions recently, with a plethora of health benefits being claimed. Ingredient inclusions specifically for “improved focus and concentration,” “to reduce stress” and “for relaxation” are examples of more common brain-health claims. Analysis of global product launch activity with brain-health claims worldwide from Innova Market Insights revealed the top ingredients utilized in 2010 for brain-health claims include DHA, choline, taurine, omega-3 and ginseng, with ginkgo biloba, yerba mate, L-theanine and L-tyrosine used on a much smaller scale, but with potential for growth. With a growing aging population, products with brain-health claims focused on memory retention could prove popular for consumers wanting to ward off age-related complaints, such as Alzheimer’s disease. —Lu Ann Williams, Innova Market Insights,
[email protected], www. innovadatabase.com
X A Cognitive Boost Cereboost™ is an American ginseng extract (Panax quinquefolius L.) that is used in traditional Chinese medicine to improve cognitive performance. This ingredient has a specific profile in ginsenosides, which guarantees its high activity. Naturex Inc. conducted a randomized, double-blind, placebo-controlled and crossover study to demonstrate that Cereboost improves working memory and supports attention in healthy individuals (Scholey, et al. 2010). A 200mg supplementation with Cereboost has been clinically proven to immediately and significantly increase attention accuracy. Additionally, both working memory speed and capacity were significantly enhanced. Cereboost can be used in any food preparation and in food supplements. Naturex Inc., David Yvergniaux, sales director–nutrition & health, 201-440-5000,
[email protected], www.naturex.com
X Chasing the Blues Blue California’s L-TeaActive™, (L-Theanine) is an amino acid derived from green tea through a proprietary manufacturing process. L-Theanine safely induces relaxation without drowsiness and reduces stress. Extreme stress can be detrimental to health; it can impair normal hormonal balance, the immune DECEMBER 2011 See Food Master-INGREDIENTS, p. 87-90
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See Food Master-INGREDIENTS, p. 87-90
Cognitive - Diabetic system and one’s sense of well-being. L-TeaActive works by increasing production of alpha waves in the brain, which are responsible for a relaxed state of mind and mental alertness. Blue California offers this natural, high-purity L-Theanine, confirmed as GRAS by the FDA in 2010, at a competitive price. Blue California, 949-635-1991, sales@ bluecal-ingredients.com, www.bluecal-ingredients.com
X For All of Life’s Stages Choline is an essential nutrient important to the healthy structure and function of the human body. VitaCholine™, from Balchem, has been reviewed by the FDA for the following structure-function claims: may help memory problems associated with aging; prenatal use may lead to lifelong improvement of visuospatial memory in children born of the pregnancy; supplementation during infancy/childhood may lead to improved lifelong memory; may reduce fatigue; may help reduce levels of plasma homocysteine; and may promote healthy liver function. Balchem, 845326-5675,
[email protected] X Memory Assistance Magtein™, from AIDP, is a breakthrough compound for cognitive health and memory. Published animal research has shown positive results for short- and long-term memory. Magtein has the potential to assist anyone who is experiencing forgetfulness, difficulty in focusing, or needs assistance in decision-making or spatial/visual recognition. Magtein is self-affirmed GRAS. Both quantitative and qualitative human research is in progress. AIDP, www.magtein.com
Diabetic Benefits Food manufacturers are responding to the diabetes epidemic facing the world, and the result has been annual growth in new product launches that tout a diabetic positioning, according to global product launch statistics tracked by Innova Market Insights. “Diabeticfriendly” and “suitable for diabetics” are examples of claims used, and products are often endorsed frontof-pack by the local diabetic association. New product
launch activity with the diabetic-friendly health positionings of “sugar free” and “low sugar” have both increased from 2009-2010, with an increase of +3.2 and +14%, respectively. Glycemic index (GI) claims are again back on the radar and can be a great aid, not only for diabetics, but for all consumers watching their carbs. A recipe or product must have a glycemic index of 55 or less to be classified as low GI. Low-GI product launch activity has been strongest to date in the U.S., Australia, South Africa and the UK. —Lu Ann Williams, Innova Market Insights, helpdesk@ innovami.com, www.innovadatabase.com
X Improve Insulin Sensitivity Hi-maize ® resistant starch, from National Starch, significantly improves insulin sensitivity in healthy and prediabetic individuals. It also increases satiety—both short-term (several hours after meals) and long-term satiety (up to 24 hours). Prevention and Health magazines are promoting resistant starch as important for glycemic and weight management in “The CarbLovers Diet” and “The Skinny Carbs Diet,” based upon more than 360 published studies with Hi-maize resistant starch. Hi-maize has a bland taste, white color and easily replaces flour—to add important metabolic benefits to a wide range of prepared foods. National Starch Food Innovation, Rhonda Witwer, 908-685-2742,
[email protected], www.foodinnovation.com
X Sweet Alternative Cargill’s Xtend® sucromalt is a comprehensive response to requests from food formulators and healthcare professionals looking for “better-for-you,” more versatile alternatives to common carbohydrate sweeteners. Sucromalt, a novel carbohydrate syrup, has functional properties that are similar to other sweetener syrups, yet it has less impact on blood glucose fluctuations after eating. Based in part on clinical studies in healthy humans, there is evidence demonstrating sucromalt is fully digested, welltolerated and has a reduced impact on glycemic response compared to other sweetener syrups. “Xtend sucromalt is an ideal addition to products positioned to consumers looking for reduced sugar and steadier energy delivery,” said Deborah Schulz, Xtend sucromalt product line manager, Cargill. “We are generating a lot of interest from customers seeking to offer these benefits to consumers. Xtend sucromalt is also appealing, because it can be used in a broad array of formulations, including nutrition bars, beverages, ice cream and other dairy products, jams and jellies, puddings, gelatins and yogurts.” Cargill, www. cargill.com/food/xtend www.PreparedFoods.com
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Diabetic Benefits X A Bulk Sweetener Erythritol is a polyol used as a bulk sweetener in reduced-calorie and sugar-free foods. It is approximately 70% as sweet as sucrose and has a caloric value of 0.2 calories/g with high digestive tolerance. It does not
promote tooth decay and is safe for people with diabetes. It flows easily, due to its non-hygroscopic character. It has FDA-notified GRAS status and is regulated as a direct food ingredient in Japan. Rochem International Inc., www.rochemintl.com
HILMAR WHEY PROTEIN Takes beverage concepts to nutritious reality
Stevia Agent E-AJI, distributed by Shanghai Freemen Americas LLC, is a good-tasting stevia agent that has broad utility and stability. It is produced with molasses extract and methyl hesperidin to improve flavor quality and is manufactured by Mitsui Sugar Co. Ltd. Classified as a food additive and flavoring agent, the molasses extract in Stevia Agent E-AJI can eliminate undesirable flavor and mask bitter tastes; the methyl hesperidin helps to balance tastes and adds richness and thickness. Shanghai Freemen Americas LLC, 866-732-1940,
[email protected], www. shanghaifreemen.com
Optimized for Functionality.
Make popular beverages more nutritious through whey protein fortification. Whether it’s in a coffee drink, juice, shake, isotonic or dry-mix, we’re expert at infusing the wellness benefits of whey protein. Whey protein: • Delivers all the amino acids needed for good health • Contributes to satiety • Helps preserve muscle mass
X Purely Sweet
Want to use whey protein in your beverage? Give us a call.
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Nu-BAKE, from Ribus, delivers the necessary functionality for bakery products that are natural, organic and gluten-free. It can replace soy lecithin and monoglycerides; extend shelflife; improve freezer life; reduce stickiness and oil uptake (when frying); and improve water retention. Bakery applications with Nu-BAKE include sheeted products, batters, mixes, dough systems and breads. Ribus’ ingredients are 100% natural, non-GMO, hypoallergenic and can be used in conventional, natural and certified-organic products. Ribus Inc., 314-727-4287, www.ribus.com
X Improve Stevia Flavor Quality and Stability
Fortified for Energy & Wellness.
Toll free: 888.300.4465 or 209.667.6076
X Gluten-free and Easy
www.hilmaringredients.com
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©2011 HILMAR INGREDIENTS
From delicious dairy to bottled refreshment, Purefruit™ Monk Fruit Extract, from Tate & Lyle, adds great sweet taste. Purefruit is pure fruit essence, extracted from the monk fruit. One drop of monk fruit extract is 150-200 times sweeter than sugar. A natural water extraction process delivers a completely pure, zero-calorie sweetness that is perfect for product line extensions, revitalizations, reformulations and future product planning. Purefruit is great for use in juice, yogurt, flavored milk and much more. Tate & Lyle, 800526-5728, www.tateandlyle.com
Power Your Brand with Tart Cherries – America’s Newest Super Fruit! Ameriicans are going for the higgh-antiooxidant boostt of tart cherriies – devouring huundreds of million ns of pounds a yeear in everything from cereals an nd baakedd produucts to juice blends an nd confections. Adding a uniique flavor andd colorful apppeal to products no blue fruit can, tarrt cherries are popping up in grocery aisles andd meenus across the nation. And theyy’rre available – in dried, juice, and frozen form– evvery day of the year.
Go red instead. Find out how to boost your brand with tart cherries at cherryprocessor.com
Digestive Health
Digestive Health Digestive/gut health ranks as the most popular active health positioning, from global product launch activity tracked by Innova Market Insights in 2010, constituting 26.7% of active health* product launches. The most active market categories for digestive/gut health claims** were yogurt (24.7%),
dairy drinks (14%), tea (8.5%), juice & juice drinks (2.3%) and breakfast cereals (2.3%). “With added fiber” and “enriched with fiber” are examples of claims having more front-of-pack prominence for a wider variety of products; specification of the type of fiber used is also now being claimed. Psyllium fiber (derived from the seed husks of a plant called Plantago ovate) is being touted as a fiber source with extra benefits, as it is a good source of soluble fiber. There was a 5% increase in product launches featuring psyllium fiber from 20092010, and there is potential for significant growth in the future, with fiber specification expected to be an important trend to appeal to more health-conscious consumers. * Active health = “food plus” e.g., functional/fortified launches. ** Percentage of all products carrying a digestive/gut health claim.
—Lu Ann Williams, Innova Market Insights,
[email protected], www.innovadatabase.com
X Enhanced Daily Nutrition Formulation German health drink company HansGünter Berner GmbH & Co. KG has enhanced its Cellagon aurum® brand with the inclusion of PromOat™, the all-natural oat beta-glucan ingredient from Swedish company Biovelop AB. Cellagon aurum is a perfectly balanced liquid formulation, made from more than 70 carefully selected ingredients that work synergistically to help provide consumers with their daily intake of healthy nutrition. The addition of PromOat further boosts Cellagon aurum’s already strong health credentials, by enabling consumers to enjoy the widely recognized and scientifically substantiated health benefits of oats. In particular, PromOat beta-glucan can naturally stabilize and lower blood cholesterol NS18 DECEMBER 2011
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Digestive Health levels, slow the release of sugar into the bloodstream and support healthy intestinal flora. The new Cellagon aurum containing PromOat beta-glucan is available from Cellagon retailers or online at www.cellagon.de. Biovelop AB,
[email protected], www.promoat.com
X Help for IBS The human nutrition division of yeast specialist Lesaffre has launched what it says is only the second-known probiotic yeast—and the first to show significant impact on Irritable Bowel Syndrome (IBS). The patent-pending, proprietary strain is being marketed as Lynside Pro GI+ and joins its Lynside range of yeast products that includes the other non-proprietary, probiotic yeast strain–Boulardii. The specific yeast strain–registered with the French National Collection of Microorganism Cultures as CNCM-3856– had demonstrated gut health and IBS benefits in an intervention trial of 179 people conducted in 2008. Volunteers consuming Lynside Pro GI+ for 8 weeks had intestinal pain and discomfort greatly relieved. Results have been discussed and published at various gastroenterologists’ congresses, such as DDW and UEGW. Lesaffre Human Care, www.lesaffrehumancare.com
X All-natural, High-fiber Whole Grain ConAgra Mills’® Sustagrain is proprietary, identity-preserved, waxy, hulless barley. It offers flexibility, functionality and special nutritional benefits for product developers formulating for health and wellness. Sustagrain’s benefits include heart health and blood sugar management; as a whole-grain fiber, it is also key for digestive health, with 3-9 times the fiber of other cereal grains. It is a superior choice for whole-grain and highfiber applications and is available as a fine flour and flakes. Sustagrain boosts the fiber in breads, rice blends, hot and RTE cereals, baked goods, bars and more. For technical assistance in formulating with Sustagrain, call 402-240-4282. ConAgra Mills, www.conagramills.com
X Natural Oat Fiber Grain Millers’ Oat Fiber is a natural (non-chemically treated) fiber designed to provide food processors with a functional and label-friendly ingredient. A full line of oat fibers is available for specific applications and can be custom-designed to meet unique products and processes. Grain Millers’ Oat Fiber is also available as certified-organic, providing increased process flexibility and improved labeling claims. It is an excellent source of soluble and insoluble fibers and contains no added flavors. Grain Millers, 800-443-8972, www.grainmillers.com
X Beneficial Bakery Fiber ADM’s Fibersol-2’s low viscosity, minimal water absorption and no inherent flavor allow formulators to invisibly
top off the fiber level of baking products without affecting formula and taste. Fibersol-2 (digestion-resistant maltodextrin) allows the increase of fiber content in good-foryou baking products, while making sure they still taste great. Compatible with all bakery products, Fibersol-2 increases total soluble fiber; requires minimal formulation and process adjustments; is heat-stable with no added flavor or tastes; is color-neutral; and is compatible with reduced-sugar, sugar-free and no-sugar-added applications. Fiber claims include “good source of fiber” at 2.8g and “excellent source of fiber” at 5.6g of Fibersol. ADM/ Matsutani LLC, 800-238-9026, www.fibersol2.com
X Gluten-free Made Easy Watson has worked in conjunction with UK-based Fayrefield FoodTec to bring bakers in the U.S. the opportunity to produce gluten-free breads of unmatched quality. Watson’s gluteNONE™ bread mixes are formulated to meet Celiac Association standards. The mixes are adaptable and can be used to make a large variety of finished bread products. The easy-to-use mixes require only yeast, oil and water to be added at the bakery. Complete mixes from Watson shorten time to market, reduce R&D and material testing costs, and eliminate the need to audit multiple vendors. Watson, 800388-3481, www.watson-inc.com
X Gold Standard Didion’s HarvestGold Fiber provides consistent-quality, high total dietary fiber corn bran. Its insoluble fiber is label-friendly, economical and low in fat. It is widely used in mixes, breads, cereals, healthy snacks and powdered beverages. The company’s relationship with the farmer, coupled with its stateof-the-art processing facility, ensures “farm-to-you” quality and peace of mind. Didion Milling, 913-484-3452, jdillon@ didionmilling.com, www.didionmilling.com
X Beneficial Prebiotic Fiber NutraFlora® short-chain fructooligosaccharides (scFOS®) prebiotic fiber is one of the most efficacious prebiotic fibers on the market, with a clinically validated prebiotic effect at only 1.1g/serving. NutraFlora contains 95% short-chain fructooligosaccharides (scFOS)—the purest form of commercially available scFOS. With its high prebiotic efficacy, NutraFlora enhances digestive health, increases calcium absorption and supports bone health. These health benefits are easily obtained with low inclusion levels, providing a cost-effective way to add consumer-friendly label claims. NutraFlora is well tolerated and also delivers numerous functional benefits, such as improved taste and texture, to a wide range of products. NutraFlora is completely soluble, and at 30% the sweetness of sucrose, it helps provide sweetness and complements flavors. GTC Nutrition, www.gtcnutrition.com www.PreparedFoods.com
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FULL potential Bone and Joint Health
Are your functional beverages reaching their FULL potential? Recent studies demonstrate that beverages formulated with Fibersol®-2, a soluble corn fiber, can provide an increased feeling of satiety X Preventing Gas Discomfort
so consumers felt fuller for longer periods of time. Fibersol®-2
Validase® AGS, manis also completely soluble and transparent in solution so ufactured by DSM Food beverages will have a great taste with no added flavor, Specialties and distributed by Centerchem Inc., odor or unwanted texture. And with the other is a preservative-free, highactivity fungal alpha-galactosifunctional benefits of increasing fiber, reducing dase which prevents gas by breakcalories and improving digestive health, ing down offending carbohydrates. Contributing carbohydrates are galactoFibersol®-2 is the fiber you want to be sure syl oligosaccharides, commonly found in beans, broccoli, lettuce and grains. Validase your consumers and your products AGS selectively and efficiently breaks down reach their FULL potential! (hydrolyzes) raffinose, stachyose, verbascose and related alpha-galactosides into digestible components (galactose, glucose, fructose and sucrose). It provides advantages in high-dose, proprietary formulations. Centerchem Inc., 203-822-9800, foodingredients@ centerchem.com, www.centerchem.com
Energy/Sports Performance S Specialized l d sports nutrition products d are increasingly l finding their way into the hands of mainstream consumers; conversely, manufacturers are incorporating specific ingredients beneficial for sports performance into mainstream products. Protein is one of the latest hot health ingredient trends which has been traditionally reserved for sports nutrition products. It is being more readily applied and claimed in a range of mainstream products—from smoothies to savory snacks. Global product launch activity with protein claims tracked by Innova Market Insights demonstrated 11% growth from 2009-2010, and further significant growth is predicted in the future. Nutritional powders & drinks (11.3%), cereal & energy bars (6.8%), dairy drinks (4.1%), meat substitutes (3.9%) and breakfast cereals were the leading market categories for protein claims in 2010. * Percentage of all products carrying a protein claim.
—Lu Ann Williams, Innova Market Insights, helpdesk@ innovami.com, www.innovadatabase.com NS20 DECEMBER 2011
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X Effective Sports Recovery
Only 1.6 Calories per gram!
If carbohydrates are necessary to restore energy levels in sports recovery to refuel muscles, numerous scientific papers have underlined that proteins are the key ingredient of sports nutrition products. With previous research demonstrating low-fat milk containing proteins has brought about better fluid retention than either a carbohydrate-electrolyte sports drink or water, it was reported that milk proteins could be more effective than carbohydrates at aiding fluid retention after exercise, according to new research.
Energy/Sports Performance Besides, an adapted protein intake after physical activity promotes muscle building, thus counteracting muscle damage that occurs during exercising. Refuel&Repair, from Ingredia Nutritional, is a high-protein drink with preserved texture and taste; it features the Nutritional Solutions range Prodiet FLUID protein. Prodiet FLUID technology provides the opportunity to incorporate higher levels of protein in a drink, without increasing its viscosity. In fact, Refuel&Repair is reported to provide 30g of protein in a 250ml bottle, and it retains
satiety lower calorie
its fluidity. Ingredia Nutritional, 419-738-4060, www.ingredia-nutritional.com
X Reduce or Eliminate Aftertaste Masking flavors from Virginia Dare are designed to reduce or eliminate the aftertaste of whey and soy proteins, vitamins and minerals, amino acids, caffeine, herbal extracts, non-nutritive sweeteners, omega-3s and pharmaceutical ingredients. Virginia Dare has also developed a range of masking flavors to optimize the taste profile of foods and beverages sweetened with stevia. Custom-formulated for applications such as beverages and dairy-based foods, these ingredients effectively mask the bitter, licorice-like and astringent notes often associated with the sweetener. The end-results are very pleasing flavor profiles, in a wide array of food and beverage products. These multi-functional blends are available in a variety of forms, including liquid, dry, natural, natural and artificial, and organic-compliant. Virginia Dare, Anton Angelich, 718-788-1776,
[email protected], www.virginiadare.com
X Sustained and Balanced Energy
sugar-free digestive health
Palatinose™, from BENEO, is a new carbohydrate that provides the body with balanced and sustained energy. Completely (yet slowly) digested, it delivers the full energy of available carbohydrates over a longer period of time. Occurring naturally in honey and derived from the sugar beet, Palatinose tastes like sugar and is labeled as “isomaltulose” on products. A nutritious carbohydrate, it provides 4Kcal/g; is fully available and well-tolerated; has slow glucose release; is a balanced and sustained energy supply; and is kind to the teeth. BENEO Inc., 973867-2140, www. beneo.com
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ADM / Matsutani LLC
Go to www.fibersol2.com for details on our beverage prototypes and more information on all the benefits of formulating with Fibersol®-2!
www.PreparedFoods.com See Food Master-INGREDIENTS, p. 4
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Genesis® R&D
Nutrient evaluation Supplement info
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All the elements you need. Genesis® R&D’s
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PRODUCT DEVELOPMENT AND LABELING SOFTWARE
1-800-659-ESHA |
[email protected] | www.esha.com See Food Master-INGREDIENTS, p. IFC1
Energy/Sports - Eye Health - Immunity X Targeted Performance
X For Lasting Vision
Hormel’s FUXIONS™ line of ingredients provides formulators with a one-stop solution for their value-added functional ingredient needs. Its proprietary processes improve delivery systems and make lipid-soluble ingredients easier to incorporate. Overall product taste and functionality are improved. All ingredients are allergen-free, GMO-free, GRAS and kosher. Encapsulated emulsions and dry powders are cold water-soluble and do not require additional thickening agents. A number of formulations are ideal for sports performance, including FFI-VO5503, clear water-soluble omega-3 EPA & DHA plus vitamin D3 for shelf-stable, refrigerated and frozen applications; and FFI-VO2601 clear water-soluble omega-3 ALA/EPA/DHA. Hormel Foods Specialty Products, www.hormelingredients.com
ZeaGold® Natural Zeaxanthin from paprika is an all-natural, highly bioavailable 3R, 3’R zeaxanthin for use in dietary supplements, functional foods and beverages. Zeaxanthin is a yellow-orange carotenoid pigment found in fruits and vegetables, such as peppers, corn and oranges. It may be more important than lutein in protecting the ocular tissue from oxidative damage. Zeaxanthin acts as a filter by absorbing blue light that initiates generation of oxyradicals that place photo-oxidative stress on the retina. It also acts as an antioxidant by quenching singlet oxygen and reactive radicals that damage photoreceptor cells. ZeaGold is an excellent source of a broad spectrum of vegetable carotenoids and antioxidant nutrients; it is a GRAS substance that has proven bioavailability. OmniActive Health Technologies, 866-588-3629, www.omniactives.com
X The Eyes Have It Cyvex Nutrition offers several natural ingredients to support vision health, providing relief for eye fatigue and oxidative stress; increased blood flow to the eye; improved visual acuity; and improved ability to adjust from light to darkness. Cyvex provides eight all-natural ingredients that promote healthy vision, improve eye focus, boost visual acuity, provide retinal protection and support, and more. Cyvex Nutrition, 949-622-9030, www.cyvex.com
Eye Health With the number of aged consumers growing worldwide, products containing ingredients promising eyehealth benefits will be sought after. Eye health is an area which receives less manufacturer attention, which results in fewer new product introductions, compared to other areas, such as digestive health. In 2010, global product launches with an eye-health positioning tracked by Innova Market Insights constituted just 2% of products with an active health* positioning, with other aged-related active health positionings, such as bone health (4.8%) and brain health (3.9%), still being small, but more popular, areas of focus. The top ingredients utilized offering eye-health benefits include vitamin A, vitamin E, zinc, beta-carotene, lutein, omega-3 and vitamin B9. * Active health = “food plus” e.g., functional/fortified launches.
—Lu Ann Williams, Innova Market Insights, helpdesk@ innovami.com, www.innovadatabase.com
Immunity Enhancement New product launches promoting specific ingredients for immunity claims have surged in recent times, with a 30% increase in global product launch activity with such claims tracked by Innova Market Insights in 2010, compared with the previous year. What is most interesting is the breadth of market categories that now have products targeting immunity and the emergence of new ingredients to rival probiotics and prebiotics, which have had a long association with immunity in the consumer mindset. In 2010, the leading market categories worldwide with immunity claims*, as tracked by Innova Market Insights, were: juice & juice drinks (8.7%), tea (6.2%) and dairy drinks (5.2%). The leading ingredients used in product formulations associated with immunity claims include vitamin C, vitawww.PreparedFoods.com
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DECEMBER 2011 NS23
Immunity Enhancement min E, vitamin A, zinc and probiotics. Emerging ingredients with immunity claims potential include magnesium, echinacea and grape seed extract. * Percentage of all products carrying a protein claim.
—Lu Ann Williams, Innova Market Insights,
[email protected], www. innovadatabase.com
Increase Fiber and Functionality FEATURES:
À À À À À À À
Baked & Fried Goods RTE Cereals & Snack Foods Meats Beverages Pastas Tortillas Low Carb/High Fiber Products
Available in either conventional or organic form, Grain Millers provides you with your lowest cost fiber solution. Improve your yields, extend your products shelf life and/or enjoy a myriad of functional benefits when using Grain Millers’ Oat Fiber. Grain Millers’ Oat Fiber is the first natural (non chemically treated or refined) oat fiber designed to provide food processors with a labelfriendly ingredient. For information, technical support or to learn more about Grain Millers’ family of products, please call (800) 443-8972.
®
315 Madison Street • Eugene, OR 97402 • 1-800-443-8972 • 541-687-2155 Fax Or visit us at www.grainmillers.com
NS24 DECEMBER 2011
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Institut Rosell-Lallemand and Lallemand Health Ingredients have launched several innovative health solutions based on the Lallemand group’s development and manufacturing expertise in probiotics and yeast products. Institut RosellLallemand focuses on formulating and documenting probiotic solutions aimed at specific health areas: gut health and well-being; immune support; stress and anxiety; and women’s health. Some of the conditionspecific probiotic formulas include: Lafti® L10, a “feel good” bacteria said to support immune defenses and improve general well-being; and Probio’Stick®, an innovative, stresstargeting probiotic formula touted as the first probiotic blend proven to alleviate both physiological and psychological symptoms of stress and anxiety. Institut Rosell-Lallemand, www.institutrosell-lallemand.com
X Natural Defense
APPLICATIONS:
À Friability Index Improvers À High Fiber Binders/ Hydrocolloids À Texturizers À Source of Soluble & Insoluble Fibers À Conventional & Organic
X Natural Health Solutions
See Food Master-INGREDIENTS, p. 62
www.PreparedFoods.com
Biothera’s Wellmune WGP® is a natural ingredient that is clinically proven to safely prime the immune system to keep the body healthy. Derived from the cell wall of a proprietary strain of baker’s yeast, Wellmune WGP mobilizes billions of innate immune cells that are part of the body’s natural defenses. It helps increase the effectiveness of the immune system without over-stimulating it, which may be harmful to long-term health. Wellmune WGP is patented, kosher, halal, non-allergenic, GMO-free and has broad regulatory approval, worldwide. Biothera, Steve Meredith, 801-944-8868, smeredith@biothera. com, www.wellmune.com
X Immunity and More GanedenBC30 (Bacillus coagulans GBI-30, 6086) is a spore-forming probiotic bacterium which is more resistant to heat, acid and other environmental factors than traditional probi-
Aztec Super Food I N T R O D U C I N G
CHIA SEED Known as the “running food,” the Chia seed’s use as a high energy, endurance food has been recorded as far back as the ancient Aztecs. The name Chia is derived from the Aztec word, chian, meaning “oily”. The oil from Chia seeds is one of the richest sources of Omega-3 fatty acids. Transform Your Recipes Adding Benexia to your food can give it an excellent nutritional profile — without compromising the taste. Benexia incorporates easily into a variety of foods, including baked goods, snacks, bars and drink mixes. Other features, include: s 4HEONLY'-0 (!##0AND'!0CERTIFIED source for highest purity and quality. s %XCEPTIONALSOURCEOF/MEGA FIBER PROTEIN calcium, vitamins and other minerals. s (IGHER/2!#VALUETHANFRESHBLUEBERRIES s !VAILABLEINBULKSEED SPROUTEDSEED milled seed, flour and oil. s )NVENTORIESWAREHOUSEDLOCALLY NOW AVAILABLE FROM
Visit: pnibrands.com Contact:
[email protected] See Food Master-INGREDIENTS, p. 104
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in Bulk Oil and Water-Soluble, Neutral-Tasting Powder.
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Immunity - Weight otic organisms, such as Lactobacillus and Bifidobacterium. In numerous clinical studies, GanedenBC30, when used regularly, has been shown to support digestive health, improve immune function and has proven effective in a variety of applications. To date, 12 peer-reviewed studies have been published on GanedenBC30. Three of those studies show a relationship between GanedenBC30 and the immune system. It is shelf-stable, does not require refrigeration, and is available in over-the-counter dietary supplements and probiotic-fortified functional foods and beverages. Ganeden Biotech, GanedenLabs.com or GanedenBC30.com
X Probiotic Pros Chr. Hansen offers a range of probiotic strains which promote a positive immunological response. Their probiotics are able to support and stimulate the body’s natural defenses, increasing its ability to fight infections. More than 450 scientific publications support the health benefits of Chr. Hansen’s probiotics, including 80 human studies documenting efficacy of its Probio-Tec® strains. Many of these studies refer to immune health benefits, showing the activity of immune cells is significantly enhanced after intake of Chr. Hansen’s probiotics, thus helping to strengthen the immune system. The company offers a premium range of probiotics under the ProbioTec brand for the dietary supplement, infant formula and pharmaceutical industries. Chr. Hansen Inc., 800-5580802, www.chr-hansen.com/probiotics
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