Apfi Ingredient 2013

A PREMIUM PRODUCT OF ASIA PACIFIC FOOD INDUSTRY

2013/2014 Food Colouring Goes Natural Pg 22

One Emulsifier To Do It All Pg 25

Sweetening Up With Monk Fruit Pg 28

SOUTHEAST ASIA’S TOP 10 FUNCTIONAL INGREDIENTS Discover the hottest ingredients in Southeast Asia.

Pg 8

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2 Contents 15 18 Southeast Asia’s Top10 Functional Ingredients

08

Asia’s Top10 08 Southeast Functional Ingredients

Southeast Asian countries have experienced strong growth in the functional food market with rising consumer awareness on health. Although it is difficult to isolate ingredients to determine their popularity, as they are often used in conjunction with one another, there are 10 ingredient groups that stand out from the rest. By Pam Yates, Mintel

11 15 18

Fortified Against Malnutrition

The functional foods segment continues to grow globally as consumers seek better nutrition, especially with the occurrence of malnutrition in both developing and developed countries. By Sherlyne Yong

Creating An Optimum Premix

Nutrient premixes can streamline production processes and help manufacturers save on costs. Besides considering the interactions of the ingredients, a good premix must take into account overages as well. By Cathy Arnold, Fortitech

25

25 One Emulsifier To Do It All

Due to the complicated interaction between a cake emulsifier and the other ingredients, several emulsifiers are often used together to create the desired products.

The development of a universal emulsifier has the potential to change all that and bring in additional benefits. By Arne Pedersen, Palsgaard

Standardising Functional Ingredients

Ensuring the quality and authenticity of functional ingredients is important both for business practices and the health of consumers. The dramatic growth of this segment means an increase in the importance of universal standards, with a greater definition of composition and health claims. By Markus Lipp, USP

22 Food Colouring Goes Natural

Over the last five years, the use of naturally-derived colours in food and beverage applications has increased considerably. Purified lactic acid is becoming an appealing option with its colour stability. Edwin Botenbal, Purac Asia Pacific

One Emulsifier To Do It All

28 Sweetening Up With Monk Fruit

Natural sweeteners are gaining popularity with health-conscious consumers. Besides acting as sugar replacements, they can provide additional benefits, like monk fruit extracts which have great potential as a functional ingredient. By Wong Tsz Hin

31

Reviving The Magnesium Diet

Studies have shown that magnesium can protect us against cardiovascular diseases, but changes in lifestyle mean that the Asian population is taking less of it in their diets. It is now a good time to bring back magnesium rich foods. By Zhang Wen, National Institute of Environmental Health Sciences

34 Fi Asia Show Preview www.apfoodonline.com

4 Editor’s Note

A Premium Product Of Asia Pacific Food Industry

managing director Kenneth Tan editor Wong Tsz Hin

wongtszhin@epl.com.sg

writer Sherlyne Yong

sherlyneyong@epl.com.sg

editorial assistant Audrey Ang

audreyang@epl.com.sg

The Functional

T

Ma r c h

he ingredients market is seeing some dynamic changes in the Asia Pacific region, spurred by growing affluence and increasing health consciousness of the people. The recent episodes of health safety issues have brought perspective and taught people the things to look out for in product labels.

Despite the scepticism, food and drinks remain a good medium for people in the region to gain convenient access to the nutrients they need, especially so given their hectic lifestyles. The functional food market has continued to grow strongly and ‘enhanced values’ continue to be a trendy marketing strategy. In addition, although the region is known to be slow to warm to ideas such as going green, natural ingredients are slowly and aggressively coming into the spotlight because of the perception that synthetic or processed ingredients are less ‘healthy’.

There are a lot of opportunities in the regional market. With concerns geared towards, malnutrition, ageing population, and health issues such as cardiovascular and digestive diseases, companies can benefit by introducing products that address them. Increasingly, traditional products are being ‘refreshed’ with added ingredients that boost certain health efficacy. However, with consumers being more wary about label claims, it would be wise to support the claims with scientific data just to elevate confidence levels.

In this special supplement, we will identify the top ten functional ingredient groups that are driving the market forward in the Southeast Asia region. In addition, we would discuss some of the aspects that manufacturers have to be mindful of.

The saying goes that ‘money cannot buy you good health’, but with advances in technology and the multitude of value-added products entering the market, perhaps money can at least help you maintain your health.

Wong Tsz Hin

assistant art director Ahmad Halik

ahmadhalik@epl.com.sg

publication manager Peh Sue Ann

sueannpeh@epl.com.sg

senior circulation executive Brenda Tan brenda@epl.com.sg

contributors Arne Pedersen Cathy Arnold Edwin Botenbal Markus Lipp Pam Yates Zhang Wen

Executive Board chairman Stephen Tay group executive director Kenneth Tan

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MICA (P) 022/11/2012 PPS 1566/05/2013 (022945) ISSN 0218-2734

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8

Southeast Asia’s Top 10 Functional Ingredients Southeast Asian countries have experienced strong growth in the functional food market with rising consumer awareness on health. Although it is difficult to isolate ingredients to determine their popularity, as they are often used in conjunction with one another, there are 10 ingredient groups that stand out from the rest. By Pam Yates, senior global food and drink analyst, Mintel.

Growing-up milks and tea are key subcategories of food and drink launches in SEA.

Sophisticated Vitamin & Mineral Claims While functional claims have increased slightly, the use of vitamin and fortified claims is a decreasing trend.

Vitamins and minerals are still key ingredients used in functional foods, but the claims made are more sophisticated, hence the increase in functional claims.

Some countries have had mandatory fortification or initiatives to encourage manufacturers to use key vitamin and minerals to reduce major health problems. The main nutrients used for fortification include vitamin A—to help reduce blindness and improve eye health, zinc for improving immunity, and iron, an essential mineral in the body that plays an important role in regulating red blood cells, which transport oxygen to cells.

The key sub-categories of food and drink launches in SEA in the last two years that carry a functional claim are growing-up milks (eight percent), tea (seven percent), flavoured milks (five percent), followed by baby formula and milk.

Jim Bahn

The growth of functional foods in Southeast Asia (SEA) is affected by malnutrition from both over nutrition and under nutrition, so when looking at the health needs of consumers, it can be a complex issue. Health issues such as hypertension, high cholesterol, and diabetes are key concerns and on the rise in many SEA nations, while under-nutritional and poor immunity, especially in rural areas, are also an essential focus for most SEA countries.

The 26 percent increase in food and drink launches with a functional claim in SEA between 2011 to June 2013 supports the trend that more people are focusing on health and wellness. In the first half of 2013 (Jan-June), the claim most often used in food and drink launches were ‘other functional’, with ‘energy’ or ‘energy enhancement’ accounting for most of these claims. The second most popular claim was digestive (nine percent), followed by bone (eight percent), brain and nervous (seven percent) and cardiovascular (five percent).

Joe Shlabotnik, Long Island, US

Top 10 Ingredient Groups So what are the top 10 ingredients used? This is not a simple question as some ingredients have a number of functions, for example, a prebiotic can be added as a ‘prebiotic’ or ‘functional fibre’.

Vitamins and minerals are the largest ingredient groups listed on the label of functional foods. The main vitamins listed on pack are vitamin B2 and B12 for energy and vitamin C for immunity. The main macro minerals include calcium, potassium, and magnesium, mostly used for bone health.

The main fat soluble vitamin called out is vitamin A for eye health, and to a lesser extent, for immunity.

Vitamin D has been a key vitamin for bone health, due to its role in improving calcium absorption. Vitamin K is a newer entrant in the bone health arena. Vitamin E features often for its antioxidant benefits.

Other dietary supplements are taurine, assisting with energy production, and choline for brain function. Extra added protein such as milk protein,

Vitamins and minerals are the largest ingredient groups listed on the label of functional foods.

Ralph Daily, Alabama, US

The baby formula and growing–up milks reflect the manufacturers’ focus on the young population, especially in the Philippines, Indonesia and Vietnam.

These products are also in the news (and on the rise) in China and Korea. Growing-up milks and baby formula are positioned as assisting the physical and cognitive development of children.

With more sophisticated claims, many ingredients are also highlighted on pack, with many labels describing the function of the ingredients.

With more sophisticated claims, many ingredients are also highlighted on the pack, with many labels describing the function of the ingredients.

10 One of the more high profile ingredients is polyunsaturated fatty acids, in particular, docosahexaenoic acid (DhA), an Omega 3 fatty acid.

Top 10 InGredIenT GroupS uSed To aChIeVe a funCTIonal ClaIM In Sea* Ingredient Groups Main ingredients in the group Water Soluble Vitamins B group vitamins and vitamin C Macro-Minerals Calcium, potassium, iron and magnesium Fat Soluble Vitamins Vitamins A, E, D and K Zinc, iodine, copper, manganese and selenium Micro-Minerals Other Dietary Supplement Ingredients Taurine, choline, carnitine and inositol Proteins Milk protein, vegetable protein and collagen Prebiotic Fructo-oligosaccharides, inulin and galacto-oligosaccharides Polyunsaturated Fatty Acids Docosahexaenoic acid and arachidonic acid Probiotics Lactobacillus and bifidobacterium Functional fibres Inulin

mrmark

Janine, Texas, US

The main ingredients used in functional foods and drinks in SEA are often teamed up with ingredients that have intrinsic benefits and a sensory appeal.

Jessica Spengler, Brighton, UK

*SEA includes Thailand, Philippines, Singapore, Malaysia, Vietnam and Indonesia

musicfanatic29

vegetable protein and collagen also feature in the top ten ingredient groups in SEA, with protein needed for growth and development.

The US currently leads the high protein trend, but it is likely that high protein claims will feature more in new innovations in SEA. One of the more high profile ingredients is polyunsaturated fatty acids, in particular, docosahexaenoic acid (DHA), an omega 3 fatty acid.

The health benefits of omega 3 are well supported by research studies and well published. Various key digestive health ingredients made the top 10 list of ingredients, such as prebiotics (fructooligosaccharides, inulin, galacto-oligosaccharides) and probiotics, with launches containing the probiotic lactobacillus doubling from July 2011 to June 2013.

One of the main prebiotics used, inulin is also used as a functional fibre.

Although these top ten ingredient groups are the main ingredients used in functional foods and drinks in SEA, they are often teamed up with ingredients that have natural intrinsic benefits and sensory appeal. Some of such ingredients include black sesame, super fruits and vegetables, green tea and coconut water.

11

Fortified Against Malnutrition In the Food and Agriculture Organization’s (FAO) State of Food Insecurity in the World report, it was revealed that 98 percent of the world’s hungry people live in developing countries. Poverty and the lack of food accessibility are some of the main attributors of hunger in these countries, with most of them found in Asia Pacific.

These are also places where almost 15 percent of the population is undernourished. As a result of under-nutrition, the affected populations are plagued with poor immunity in addition to stunting, premature births, poor fetal development and vitamin A deficiency.

Meanwhile, in developed countries, malnutrition is equally rampant, albeit for different reasons. Hidden hunger—the lack of vitamins and minerals despite having an adequate calorie intake—is a common sight among populations which feature diets that are high in calories, refined sugars, fat and animal proteins.

When paired with sedentary lifestyles, the resulting aftermath is a higher propensity for developing osteoporosis, obesity, cardiovascular diseases (CVD), diabetes and a mix of cancers. The FAO has estimated that obesity coupled with vitamin and micronutrients deficiency could cost the world economy as much as five percent of the global gross domestic product (GDP) through lost productivity and health care.

As greater awareness is placed on malnutrition and its potential costs, consumers are seeking foods that are enriched with additional nutrients, especially in the areas of energy enhancement, digestive health, bone health and cardiovascular health.

Energy Enhancement As people take on multiple roles and lead busier lives, products that help with improving energy are increasing in popularity. Some of the ingredients used to this effect are vitamins B2, B12, and taurine.

Vitamin B2 (riboflavin) is necessary for cellular metabolism, protecting cells from oxygen damage while supporting cellular energy production. Present in foods like meat, dairy products and eggs, it can also be derived from the fermentation of vegetable

JustyCinMD

The functional foods segment continues to grow globally as consumers seek better nutrition, especially with the occurrence of malnutrition in both developing and developed countries. By Sherlyne Yong

oils (eg: soybean), or through the help of riboflavinoverproducing lactic acid bacteria, the latter of which has been successfully used to boost vitamin B2 levels in pasta and bread.

Other uses include fortification in wheat flour, bread, cereals, and energy drinks. Due to its inherent bright yellow colour, it is also often used as a food colouring. While not sensitive to heat or air, it is sensitive to light and levels may diminish with prolonged exposure.

Meanwhile, vitamin B12 helps with the metabolism of fatty acids, amino acids, nucleic acids, and carbohydrates. However, the vitamin cannot be synthesised by humans and has to be supplemented through external sources like food. An ingredient assisting in this area is Yerba mate, a plant that is native to South America.

Oat beta-glucan is a soluble fibre that is beneficial for maintaining healthy cholesterol levels .

12

Kimberly Vardeman, Texas, US

Vitamin B2 boosts cellular metabolism and is often used to fortify wheat flour, breads, cereals and energy drinks.

Not only does Yerba mate aid muscle recovery and muscle building, the ingredient is also an appetite suppressant that helps people manage their body weight. It contains caffeine and promotes feelings of vitality and greater energy levels, while increasing physical and mental performance. It is typically drunk in place of coffee or tea, but can also be added to other foods in the form of extracts.

Another popular ingredient in energy enhancement is taurine, whose benefits include heart protection, lowering blood pressure, and raising muscular levels. A study showed that taurine helps patients with heart failure by significantly increasing their exercise distance and functional mobility.

Martina, Pennsylvania, US

Digestive Health Mention gut health and the term that immediately comes to mind is probiotics. Consumers are well aware of the benefits associated with the healthy bacteria, which are commonly integrated into dairy products like milk and yoghurt. Lactobacillus is the main genus used in this application, followed by bifidobacterium. However, due to the use of live cultures, products with probiotics have a limited shelf life and often have to be kept chilled.

This is where prebiotics have an edge for they enable longer shelf lives. Comprised of fructooligosaccharides, galacto-oligosaccharides (GOS) and inulin, prebiotics are indigestible fibres that promote beneficial bacteria activity in the intestines.

In particular, GOS is enjoying popularity as a versatile and functional ingredient that is easy to use.

“While many oligosaccharides hydrolyse under severe processing conditions, GOS is stable under low pH conditions, and is resistant to high temperatures— making it suitable for shelf-stable, low-pH beverages and a wide range of food applications,” said Jim Low, VP and GM, Asia Pacific Food Specialties, Ingredion.

GOS provides beneficial effects by promoting the presence of good bacteria and short chain fatty acids, while inhibiting the adhesion of pathogens to the intestinal lining. To top it off, he added that “when added into infant milk formulas, GOS helps it resemble mother’s breast milk in structure.”

Depending on whether the chosen prebiotic is soluble or insoluble, it can be added into a variety of applications, which include beverages, confectionery and cereals. In other instances, inulin is also a viable fat replacement that does not compromise on mouth feel.

Robert Judge

Creating Strong Bones Macro minerals like calcium, potassium and magnesium are needed for healthy bones, yet the

13

Cardiovascular Health Iron deficiency is one of the most widespread nutritional disorders that affect not just hundreds of millions of children and women in developing nations, but also industrialised countries. This has several implications as iron plays the vital functions of transporting oxygen, transporting electrons, and is part of various enzyme reactions.

While this deficiency can be easily remedied by increasing one’s intake of iron—either through fortification or supplements—high doses are usually needed due to poor absorption, resulting in challenges that include a metallic taste and unpleasant side effects in the gastrointestinal tract.

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This has led biotech company ABBiotics to develop an encapsulated iron system that provides the recommended daily amount of iron in a single dose, while avoiding the classic side effects.

It can be incorporated into fat-rich matrices like milk and yoghurt without causing oxidation, and can also withstand high temperatures and various pH levels.

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ingredients boosting this sector are predominantly vitamin D, and more recently, vitamin K, as the vitamins help with calcium absorption.

Particularly within the vitamin K2 group, menaquinone-7 (MK-7), the most bioavailable and bioactive form of vitamin K, has been shown to increase bone density and reduce fracture rates. Its efficacy is also longer than the other forms of vitamin K. MK-7 promotes healthy bones by activating a protein called osteocalcin and tioninal producing optimal binding ofc calcium Fun the bones, which aids bone mineralisation that eventually prevents or delays osteoporosis. This ti finding is especially da on women, ra g o tr relevant to post-menopausal e R h t Starc who tendtu nlevels of vitamin K low ratio ena to have D in te Odor ro P and face a signifi cant risk of developing t nd a te s a T t asan rip Loss Ddairy ess Unpleosteoporosis. d n a e g It is suitable for use in products, Dama nt Frozen and further works to complement the calcium already present. The dairy medium is also suitable for an alternative way of increasing vitamin K in products—through the addition of a probiotic. Removing the need for fortification, the inclusion of the Lactococcus lactis strain produces vitamin K2 naturally during fermentation.

As this particular concept meets the WHO/FAO’s definition of probiotics, products using such an ingredient are allowed to make health claims on the maintenance of healthy bones in most countries.

Emily Laurel

14

Pterostilbene is a polyphenol found in blueberries that assists with insulin sensitivity.

Oat beta-glucan on the other hand, is a soluble fibre found in oat bran that is beneficial for maintaining healthy cholesterol levels. Clinical evidence of its benefits are extensive, with multiple studies showing that three g of beta-glucan per day lowers cardiovascular disease by as much as 20 percent.

It has been approved by the European Commission for health claims for cholesterol reduction, the associated reduced risk of developing heart disease, in addition to digestive health and blood glucose control. It is also suitable for use in applications like breads, biscuits, cereals, pastas, beverages, and dietary supplements.

What Comes Next?

Changing lifestyles have led to the onset of different needs, as well as the development of specific diseases. Consequently, two up and coming areas—proteins, and blood glucose levels—are primed to take precedence in the future years.

Currently dominated by the US, the popularity of the

proteins segment is expected to reach Asia as it is suitable for aiding overall growth development— a focus for developing countries. The inclusion of milk, vegetable and collagen proteins from sources like whey, rice bran and chlorella helps facilitate high protein diets, which research has shown to be beneficial in tackling obesity, osteoporosis, type 2 diabetes and sarcopenia.

Meanwhile, the demand for ingredients that help control blood glucose levels will arise as diabetes continues its dangerous upward trend worldwide. Such ingredients include beta-glucan, alpha lipoic acid and chromium, in addition to cinnamon, gymnema sylvestre and pterostilbene (a polyphenol found in blueberries), which assist with insulin sensitivity.

In general, the demand for functional foods remains strong.

To fully optimise the opportunities however, manufacturers should look at solutions that cater not just to the current needs of energy enhancement, digestive, bone and cardiovascular health, but also to future needs that will be influenced by today’s decadent and sedentary lifestyles.

Claire Knights, UK

Daniella Segura, Torrance, US

Consumers are seeking foods that are enriched with additional nutrients, especially in the areas of energy enhancement, digestive health, bone health and cardiovascular health.

15

Creating An Optimum Premix

Nutrient premixes can streamline production processes and help manufacturers save on costs. Besides considering the interactions of the ingredients, a good premix must take into account overages as well. By Cathy Arnold, senior formulation scientist, Fortitech

NutrieNt premixes are used in a variety of applications by food beverage and pharmaceutical manufacturers throughout the world. They offer numerous benefits, including the streamlining of the production process, by providing a single source of multiple nutrients. Additionally, manufacturers can experience savings on labour, inventory and testing.

Premixes also offer greater consistency and help address issues surrounding product taste and texture early in the development stage. Use of a premix greatly reduces the chance of incorrectly weighing materials during the manufacturing process of a finished product. All of these potential errors can be avoided by using a custom nutrient premix.

While each premix varies, there are certain trends that can be observed in requests for specific ingredients outside of the common vitamins and minerals used in formulations. A few of the most popular nutrients that are being requested include calcium, antioxidants, CLA, omega 3s, sterols, polyphenols, CoQ10 and prebiotic fibres such as inulin and oligofructose.

Ingredient Interactions When more than one nutrient is being added to fortify food and/or beverage products, a formulation scientist must consider interactions, both positive and negative, which could take place.

An example of this is seen with vitamin C and iron. Vitamin C has been shown to improve iron’s bioavailability. Other studies have indicated that iron and other trace minerals increase the rate of ascorbic acid destruction via oxidisation. This reaction was dependent on there being sufficient moisture to facilitate the mobility of the trace mineral ions.

Blending and processing techniques can make the difference between producing a reliable, high quality, homogenous, shelf-stable product and an inferior one that may cause poor consumer confidence, potential regulatory issues or recall situations. Particle size blending equipment and the type of ingredients used are primary considerations for blending and processing.

The challenge in blending ingredients with different particle sizes is that bulk density and variable particle sizes can lead to segregation. Therefore, minor nutrients should be diluted with a carrier for homogeneous blending.

In the nutraceutical/functional food industries, combination products are the norm and the most common nutrients are vitamins, minerals, amino acids, nucleotides and other functional food ingredients offered in a single serving of powdered products—tablet or capsule.

The average premix formulation contains 10 to 14 active nutrients and three to six functional ingredients, along with carriers (excipients). Some formulations can contain more than 30 active nutrients and carriers.

Getting A Homogenous Blend Making a uniform blend is one of the most important factors for successfully manufacturing premixes.

the average premix formulation contains 10 to 14 active nutrients and three to six functional ingredients.

16 There are basic steps to follow when dry-blending a multiple-ingredient formula to make a homogeneous premix: 1.

2.

3.

4.

Test all active ingredients for identity and potency limits. If raw materials are not tested prior to use, it may be difficult to determine whether a problem with the final product is related to blending or to the ingredients.

If possible, render all ingredients freeflowing. This can be done with milling, granulation, making pre-blends, trituration, spray drying and other techniques.

Purchase ingredients that have consistent particle size distribution or a narrow range of variation.

Screen lumpy or cohesive ingredients as needed. It will improve homogeneity.

Always add a portion of the largest quantity ingredient to the blender first. It will coat the blender and prevent small-quantity ingredients from sticking to the walls.

Before adding small-quantity active nutrients to the blend, be sure that each one is geometrically diluted to assist with adequate blending. That helps prevent loss either from ingredients adhering to the blender wall or because the material had not been dispersed uniformly.

Greg M

The stability of the individual vitamins varies from the relatively stable, such as niacin, to the highly unstable, such as vitamin B1.

Accounting For Overages Important technical aspects that need to be considered when creating food and beverage premixes are the choice of carrier, nutrient interactions, bioavailability of nutrients and stability of nutrients relative to their storage and processing conditions.

A well formulated product should not cause nutrition imbalance, and an excessive intake of nutrients should not cause adverse effects to the product’s taste, colour or other nutrients. To provide better information for the consumer, the concept of overage should be introduced.

Overage is the use of kinetic data on nutrient stability to calculate the amount of added nutrient, so that the anticipated level of the nutrient at the end of the product’s shelf life is in accordance with the level indicated on the label.

The stability of the individual vitamins varies from the relatively stable, such as niacin, to the highly unstable, such as vitamins B1, A and C. The factors that affect stability vary from vitamin to vitamin. The most important of these factors are heat, moisture, oxygen, pH and light.

17 The degradation of vitamins can take place naturally during storage, processing and preparation of finished foods and interactions with other components of foods. The factors that affect the degradation of vitamins are the same, whether the vitamins are endogenous in foods, or are added as fortificants. Minerals are generally stable. However, the presence of copper and iron, for example, may have an impact on vitamin stability.

Because of the stability issues mentioned above, one has to incorporate appropriate overages during the development phase of a food/beverage development program.

even with all the precautions and built-in overages added to ensure the stability, some losses still occur during distribution and storage.

As we know that no two vitamins will degrade at the same rate in a food at any set of conditions, the food technologist has to determine the rate of deterioration of each vitamin and then increase the amount added to the product during manufacturing, to ensure that the label claim is met throughout the life of the product.

The difference between the formulated and declared level is considered the appropriate overage.

No one can give an exact percentage loss. However, based on our experience, suggested overages for some of the selected nutrients in general (subject to finished products, processing conditions, etc) are as follows:

Product Label Claims In addition, one has to consider the following to meet the label claims at the end of shelf life: endogenous levels of vitamins • Due to variable stability for the vitamins, one has to know the list of vitamins added to fortify food/beverage products. • Add overages to compensate for degradation due to the factors mentioned above • Analytical overages due to method variability from lab to lab

NutrieNt vitamin a vitamin D vitamin e vitamin B1 vitamin B2 vitamin B3 vitamin B6 vitamin B12 Folic acid vitamin c iron calcium

The degradation of vitamins can take place naturally during storage, processing and the prepration of finished foods.

PerceNt Overage

20-40

15-25

10-25

10-70

10-20

10-25

30-50

25-50

25-70

25-100

5

5

Carwyn Lloyd Jones

Even with all the precautions and builtin overages added to ensure the stability of micronutrients in foods and beverages, some losses still do occur during distribution and storage. Proper storage conditions and appropriate packaging can reduce micronutrient loss during distribution.

The future of nutrient premixes and food fortification in general is very exciting and dynamic.

The demand for functional foods and beverages continues to grow, with BRIC (Brazil, Russia, India and China) offering major growth opportunities for manufacturers.

Consumers are constantly dealing with overindulgences that have contributed to specific health problems, such as obesity, high cholesterol and high blood pressure. This means there is a wealth of opportunity for manufacturers to create products that address these problems.

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Standardising Functional Ingredients

Food Standards Ensuring the quality, ie: the identity and purity, of the food ingredients that make up so much of our global food supply is not only part of responsible business practice, but is critical to the health of consumers.

Current regulations can be confusing to all parties, and interpretation is often inconsistent. At the consumer level, one would have to be extremely well-informed to decipher the nuances of allowable marketing claims for functionality.

In the US, these claims fall under the categories of Significant Scientific Agreement, Health Claims Based on Authoritative Statements, Qualified Health Claims and Structure/Function Claims.

From an international perspective, the situation

becomes even more complicated as regulations differ significantly from country to country, with some countries lacking adequate regulations. The science supporting health benefits is complex and still evolving—adding further confusion to the already challenging regulatory environment.

Gaps in current science include misunderstanding the mechanisms of the claimed health benefit (for example, ‘enhances cognitive functions’). Furthermore, functional properties that occur in the laboratory may not provide the same effect in the human body; other gaps include a lack of adequate characterisation for materials evaluated in efficacy studies, and a lack of generally accepted and validated biomarkers to measure the alleged health benefits properly, making measurements difficult to interpret and almost impossible to compare.

As manufacturers look for new ways to differentiate their products and appeal to consumers, the demand for novel ingredients and those of proven popularity is unrelenting.

This draws new ingredient suppliers from all over the world into the market. The choice of global suppliers is often based on their ability to provide lower-cost ingredients, but there are other reasons as well.

Certain natural ingredients, for instance, may be indigenous only to specific parts of the world and are therefore acquired from suppliers in those regions. But as manufacturers source raw materials from around the globe to find the lowest prices or newest ingredients, they are challenged to ensure the authenticity—the identity, quality and purity—of what they are purchasing.

In considering ingredient suppliers, manufacturers may be presented with less expensive items that claim the same authenticity as a higher-priced one, but how will they know it is actually an equivalent ingredient?

Current regulations can be confusing to all parties and interpretation is often inconsistent.

Jim Bahn

As consumers become more aware of the food they eat, they are increasingly seeking out products that offer perceived health benefits.

Ingredients such as probiotics, stevia and krill oil claim to offer certain benefits, but their growing popularity is drawing increased regulatory scrutiny— particularly because they are sourced from all over the world via long and complex supply chains.

As functional foods experience dramatic growth, regulators and manufacturers alike require scientifically sound means by which to demonstrate and measure the efficacy of ingredients making health claims.

One important way to do this is through rigorous public standards for the quality, identity, purity and strength of ingredients. Such standards, used to establish an agreed-upon basis for functional claims, help instill confidence in manufacturers, regulators and consumers alike.

Given the widely varying and often confusing array of practices and regulations regarding functional foods, universal standards can play an important role.

Carwyn Lloyd Jones - Dylunio Creadigol

Ensuring the quality and authenticity of functional ingredients is important both for business practices and the health of consumers. The dramatic growth of this segment means an increase in the importance of universal standards with greater definition of composition and health claims. By Markus Lipp, director of food standards, USP

19 Standards to establish the identity, quality and purity of food ingredients are necessary to help ensure that the purchaser is acquiring the expected product.

While periodic supplier quality checks seem a basic requirement, particularly in the food industry that has so many quality and safety systems, this practice is not employed as often as would be expected.

Food Chemical Codex The Food Chemicals Codex (FCC) is a compendium of internationally used standards designating the identity, quality and purity of more than 1,100 food ingredients.

Any food ingredient legally marketed in the world is eligible to be added to the compendium. In addition to ingredient specifications, the codex provides test methods suitable for the verification of these standards, and physical reference standards that allow parties to verify the appropriate execution of the test method.

FCC standards can be an indispensable resource to manufacturers, regulators and others. These standards are useful in a variety of ways, including conducting day-to-day business transactions as part of mutual agreements and contracts between food manufacturers and ingredient suppliers, and for maintaining regulatory compliance in jurisdictions that have adopted the standards in whole or in part.

In a globalised industry, in which the size and sophistication of suppliers vary widely, independent public standards can serve as a valuable resource.

Manufacturers and other parties are encouraged to comment on these standards through the FCC Forum—a free online vehicle for public review and comment on draft standards.

Krill Oil Originally proposed in 2010, a draft monograph for the popular omega-3 fatty acids source was deferred from advancement into final monograph status, based on public comments received that indicated the monograph needed to be strengthened with quantitative test requirements for phospholipids.

Phospholipids are important biological chemicals—and krill phospholipids contain the omega-3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA).

Considerable external research is being conducted on these types of phospholipids and their potential health benefits in the areas of heart and cardiovascular health, joint health, women’s health and brain health.

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Steviol Glyosides First proposed in December 2011 in the forum, a revised monograph proposal incorporating comments and suggestions from stakeholders for the naturally derived sweetener provides a more simplified approach for separating and measuring all nine glycosides present in the stevia leaf.

There is also a monograph for high purity Rebaudioside A, the first stevia-based sweetener widely used in the US and Europe. A range of steviol glycosides, including mixtures of different glycosides, are now being used in a variety of products in addition to Rebaudioside A. For regulatory compliance, formulation considerations (for example, different glycosides may have different sweetener profiles) and other reasons, it is critical for manufacturers to be able to accurately identify the material they have sourced.

According to the International Stevia Council, more than 56 million households in the US have stevia and stevia-sweetened products in their homes.

The new proposal uses two new reference standards: Rebaudioside A and Steviol Glycosides System Suitability for the identification and measurement of individual glycosides.

Probiotics Proper identification with probiotics is important because safety studies are most often based on the genus/species or strain level, so it is critical that manufacturers know exactly which microorganism they are incorporating into their food product to ensure safety.

Identification is also important in supporting

Functional ingredients are shaping the future of the food, beverage and dietary supplement industries in many ways.

Jessica Spengler, Brighton, UK

Many of these purported benefits are associated with the specific DHA and EPA fatty acids that are attached to phospholipids in krill oil. The revised version of this monograph, reflecting comments received, proposes both qualitative and quantitative tests for total phospholipid content as well as one of the key phospholipids—phosphatidylcholine—which is believed to be linked to certain health benefits.

purported health claims. Given that many different strains of microorganisms are cultured and have been tested and used in foods, any supporting studies for justifying health claims are at the specific strain level.

For any claimed health benefit, manufacturers should be able to confirm that what they are using in a probiotic food product is indeed the strain tested.

Enumeration is similarly important because any claimed health effects supported by study trial data would also be specific to the level of intake.

Essential quality specifications such as identification and enumeration (microbe count), as well as intended uses in food, safety, regulatory status, and purity of probiotics and other microbial food cultures, are included in a new Appendix, titled ‘Microbial Food Cultures Including Probiotics’.

It is critical for manufacturers to be able to accurately identify the material they have sourced.

Diana

Food Fraud Food fraud is a collective term that encompasses the deliberate substitution, addition, tampering or misrepresentation of food, food ingredients or food packaging, or false or misleading statements made about a product for economic gain.

A more specific type of fraud, intentional or economically motivated adulteration of food ingredients, has been defined as the fraudulent addition of unauthentic substances or removal or replacement of authentic substances without the purchaser’s knowledge for economic gain to the seller.

21 While food fraud has been around for centuries, with a handful of notorious cases well documented, we suspect that what we know about the topic is just the tip of the iceberg.

Economically motivated adulteration is a particular concern with functional ingredients, given that they are of high value. While standards help guard against adulteration, all standards have limits.

A Food Fraud Database was recently developed to assist manufacturers, regulators and others in determining specific adulterants that have been used for particular ingredients, and serve as a resource for risk management activities.

This free, searchable database comprises scholarly articles and media reports documenting instances of food fraud.

Future Ahead Functional ingredients are shaping the future of the food, beverage and dietary supplement industries in many ways, but achieving some degree of agreement on the science related to such ingredients is critical to preserve their reputation and integrity.

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The need for functional ingredients will continue to grow as consumers demand products with perceived benefits to health and wellness. The authenticity of these ingredients should remain a key focus and manufacturers must take steps to verify supplier claims.

How are identity and function intertwined? To what extent? How is this measured? With more and more functional ingredients entering the market, there is a pressing need for manufacturers, regulators, and standards-setting bodies to come to some level of agreement on these types of questions.

Public standards play a critical role with functional ingredients and can also assist legitimate suppliers that may be competing with those offering lower-priced substances of questionable quality.

Furthermore, with many functional ingredients, industry, regulators, and standards-setting bodies are still in uncharted territory. To preserve the reputation of these products, greater clarity on a number of fronts related to identity and functionality must be achieved. If not, functional claims may become unreliable and meaningless.

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Food Colouring Goes Natural

Over the last five years, the use of naturally-derived colours in food and beverage applications has increased considerably. Purified lactic acid is becoming an appealing option with its colour stability. Edwin Botenbal, business development food, Purac Asia Pacific

ThroughouT history, humans have enhanced food and drink with colour, but it was not until about a century ago that chemicals were used in the process.

Before then, enriching the colour of food was very much accomplished with the help of nature.

In ancient times, saffron was used to deepen the yellow in delicacies. Paprika, turmeric, beet extract and flower petals were also frequently used to make food vibrant and appealing. As far back as the 1800s, natural food dyes were still being used exclusively, but in some cases, even those ingredients posed risks to humans.

For example, bread was made whiter with the use of chalk and the colour of candy was deepened using mercury-loaded vermillion and copper-rich blue vitriol.

By the turn of the century, synthetic dyes were being manufactured out of coal tar and petrochemicals. Coal tar and petrochemicals are the sources of the dyes in many of the foods and beverages that are part of our daily diets today.

Of late, allergic reactions, intestinal tumours, attention deficit hyperactivity disorder (ADHD) and even cancer have all been cited by medical researchers and consumer advocacy groups as by-products of a diet heavy in synthetic colours.

Shifting Market Trends Food colourants are part of the larger food additives market, which was estimated to be worth over US$25 billion in 2011. Colourants are added in foods and beverages to impart a desired shade of colour, improve its visual perception and provide certain health benefits for the consumers. The global consumption of food colourants, estimated at 49.6 kilo tonnes in 2012, is expected to grow at a CAGR of 3.8 percent from 2013 to 2018.

Increasing consumption of processed and frozen foods, especially in Asia Pacific and Latin America,

Colourants are added in foods and beverages to impart a desired shade of colour and provide certain health benefits.

23 and new applications in baked foods, confectioneries, beers and other alcoholic beverages are expected to drive colourant demand over the next five years.

Although synthetic colours have traditionally dominated the market, growing consumer demand for natural ingredients such as lycopene, beta carotene, lutein and curcumin is expected to be the major market trend in the coming years.

Food colouring is used in practically all processed foods today, from jams and jellies to beverages and confectionery. As popular as it may be, however, it has always been riddled with controversy primarily with regards to health and safety. The food industry has recently seen a shift to ‘natural’ colouring in hopes of countering the health concerns surrounding artificial food colouring.

The natural switch is gaining more attention given the recent spotlight on the negative side effects of synthetic colourants. While suppliers have been able to offer more cost-effective natural colourants, manufacturers need to use them effectively to satisfy consumer demand.

The US Food and Drug Administration (FDA) recently voted against label changes for food products with artificial colours. On the other side of the continent, Europe has made a bold move towards protecting kids from the harmful effects of artificial food colouring.

Since 2010, the European Union (EU) has made it mandatory to carry a warning label for foods and drinks containing six artificial food colourings linked to hyperactivity in children. The colours are Tartrazine (E102), Quinoline Yellow (E104), Sunset Yellow (E110), Carmoisine (E122), Ponceau 4R (E124) and Allura Red (E129).

These colours are used around the world in products such as breakfast cereal, toothpaste, vitamins, candy, fruit drinks, lunch meats, medicines and just about any food available.

Despite much debate, consumers’ general desire for all things natural is driving manufacturers away from synthetic colours. Their concern about artificial colours has increased and in 2011, 92 percent of consumers surveyed across ten countries by market research firm Nielsen said they were concerned about artificial colours, and more than three quarters (78 percent) said they would be willing to pay a premium for naturally coloured foods.

However, there are still some big hurdles for manufacturers looking to replace synthetic colours with natural equivalents. The challenge is to identify a wide variety of natural colours, and successfully integrate them into food products without

compromising on visual appearance, quality, taste, flavour and safety.

Natural Vs Artificial Artificial food colouring agents, or colour additives, are substances that are added to foods to offset colour loss due to processing, correct natural colour variations, enhance naturally occurring colours or make foods more visually appealing.

The primary components of natural food colouring are found in anthocyanins present in various fruits and vegetables. These are used widely to create a range of shades from pink right through to a deep violet.

The range of raw materials used in producing anthocyanins is vast, but some of the more popular natural sources include purple sweet potato, red cabbage, black carrot, purple carrot, red beet, grape skin extract, elderberry and radish.

Anthocyanins are used extensively in beverages and confections, and the fundamentally crucial element in determining the final colour to be obtained is the pH of the finished product. Other factors that affect its use in the end product include temperature, oxidation, light and the presence of sugar or salt.

All of these factors are extremely difficult to control and regulate.

Acidity has a vital role to play in defining the ultimate colour and stability of the colour, and the anthocyanin when used in differing acidic solutions can produce astonishing differences.

Colour Stability With the emphasis on natural products over synthetic and artificial ones, many companies have focused solely on natural food products. In 2010, a natural

The natural switch is gaining more attention given the recent spotlight on the negative side effects of synthetic colourants.

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Leszek Leszczynski

and purified lactic acid (Purac FIT Plus) was launched that was initially intended to mask off-flavours by regulating the pH of foods.

A recent study has demonstrated the effectiveness of the product for natural colour stabilisation in acidified foods and drinks. It showed that purified lactic acid can reduce the fading of anthocyanins (natural red-purple colours) in acidified finished products by up to 50 percent, compared to the commonly used citric acid.

Because colour fading is perceived as a quality defect by consumers, the ability to retain fresh and vibrant colours throughout a product’s shelf life is a valuable benefit for formulators and brand owners.

Acidulants have been used for many years for anthocyanin stabilisation and various other purposes.

The pH itself is used to stabilise the colour, but this research opens up new opportunities for formulators to stabilise colours more efficiently in acidified applications such as beverages.

There are various motives for acidifying foods and drinks, and the choice of acidulant can dramatically affect anthocyanin stability. Research has found that compared to citric acid, purified lactic acid offers significant improvements in anthocyanin stability, especially when the products are exposed to light, as they are in the retail environment and at home.

These results are very exciting, especially for beverage and fruit preparation manufacturers. With the natural colours market expected to continue

to grow, the ability to retain a product’s aesthetic qualities while optimising its taste profile with purified lactic acid will not only improve stand out on the shelf, but also boost consumer perceptions and enhance their eating and drinking experience.

The market for natural colourants in Asia and Latin America is growing fast.

Time To Go Natural A recent market study has shown that there is strong preference for natural colours. With consumers demanding simplicity and purity, there is no better time to go natural.

According to market research company Mintel, the use of natural colours in new food and drink launches now outweighs the use of artificial colours globally by a ratio of 2:1 and the preference for natural colours is expected to be especially strong in the premium food and drink segments and in products positioned for children.

The company further predicts that the drive for natural food formulations will only get stronger as consumers seek simplicity and purity in the food and drink ingredients’ lists. The food industry currently accounts for a 70 percent share of the natural food colours market, while the soft drinks and alcoholic beverages industry accounts for 27 percent and three percent respectively.

In Asia and Latin America, where the market for natural colours is fastest growing, many of the food manufacturers are looking to gain the first mover advantage. And because manufacturers are not hampered by regulatory issues, they are aware of the huge market potential.

At the same time, they need to overcome challenges such as reduced light and heat stability of many natural alternatives, changes in the volume of colour affecting product recipes, changes in the necessary storage conditions, effects on product pH, increased cost and consumer acceptability of the colour itself.

Some natural colours, specifically those sourced from vegetables like pumpkin, carrots or beets, can also have a strong flavour or odour, affecting consumer acceptability. Therefore, it is important to understand how people consume a product before reformulating.

More and more manufacturers are working directly with ingredient specialists on reformulating with natural colours and identifying which colour is best suited to each application.

Because of Europe’s mandatory label warning on artificial food colouring, other regions are following suit as consumer demand for more natural formulations builds and as key producers and retailers look to phase out artificial ingredients.

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One Emulsifier To Do It All Due to the complicated interaction between a cake emulsifier and the other ingredients, several emulsifiers are often used together to create the desired products. The development of a universal emulsifier has the potential to change all that and bring in additional benefits. By arne Pedersen, product and application manager, Palsgaard Finally, the cake emulsifier should be able to facilitate the production of almost all types of cakes by recipe engineering, producing quality cake products even with cost considerations.

Through intensive performance and shelflife research conducted in in-house application laboratories and several production sites, a cake emulsifier has been developed and fine-tuned to meet these demands.

The product possesses three major and important benefits: • Good stability over a minimum 24 month period.

• Stable batch-to-batch performance.

• Good tolerance.

Apart from these three main properties, the emulsifier offers other potential benefits as well.

A cake emulsifier should be able to facilitate the production of almost all types of cakes by recipe engineering.

Anna, Russia

Cake emulsifiers are vital ingredients in cakes due to the complicated interaction with other ingredients, such as eggs, flour, sugar, milk powder, oil and cocoa.

Often, several cake emulsifiers are used to create the desired variety of cakes and this makes the production more complicated due to the handling of several ingredients, resulting in a long list of ingredients on the label.

There are a few requirements for a universal cake emulsifier that will offer the desired properties which are highly valued by cake mix producers, the cake industry and end users.

The product must have a uniform performance in all types of cake mixes and a minimum of two years of optimal functional shelf life. This will ensure a uniform and long functionality in the cakes mixes, leading to satisfied customers.

It should be a fast and efficient product with a good tolerance to difficult ingredients, such as egg powder, cocoa and oil—in other words, a versatile and robust cake emulsifier.

In addition, the product should feature a smart emulsifier composition, which would open up the possibility to create cakes with lower amounts of saturated fats and at the same time, result in a shorter list of ingredients.

Stability & Performance The emulsifier is created based on specially selected polyglycerol esters and mono- and diglycerides, which have been optimised to offer good performance in cake systems. It is activated on rice starch in a sophisticated extrusion process, resulting in a convenient free flowing off-white powder.

Activated cake emulsifiers are extruded emulsifier systems distributed on a food carrier. The process creates a large surface area of several sq m in a single gram. The effect is instant functionality, fast uptake and incorporation of air into a cake batter, leading to improved stability and good cake quality.

The whipping active emulsifier is fixed to the outer surface of the starch particles during the extrusion process and has proven to be stable in functionality during storage. The activation process provides instant functionality once the emulsifier is in contact with water and energy, in other words, when the whipping starts.

The continuous production process enables a

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Lina

a big dosage range, it is possible to make fluffy and light cakes, dense and juicy cakes, various crumb structures, as well as cakes with cocoa and high amounts of eggs and oil with one emulsifier, by simply adjusting the dosage and components in the recipes.

Being free of allergens, completely vegetable and free of trans fats, the cake emulsifier fits in all types of recipes from vegan to gluten free, making product development much easier.

As the emulsifier contains starch, the ingredient hawaiianfoodrecipe

Using only one cake emulsifier in various mixes makes things easy.

michelle

Jessica, Seattle, US

Recipe Engineering Using only one cake emulsifier in various mixes makes things easy and when the components in the emulsifier are limited to two emulsifiers and one activating medium (rice starch), it can hardly be any simpler. Contrary to protein and sugars, which are common components in other powdered cake emulsifiers, rice starch do not add any colour to the finished cake.

This enables convenient and easy dosage changes in recipes without having to worry about a potential change of colour in the end product. Together with the stable performance of the cake emulsifier over

deb

Tolerant Aeration Performance The product can be characterised as an all-in medium fast cake emulsifier, meaning that there is no need for adding the ingredient in steps. The aeration will start to develop after a minute and reaches its optimum level after five to eight minutes.

The risk of over-whipping is not an issue due to the stable batter created by the interaction between the emulsifiers and the protein in the cake batter.

A potential problem when making cake is the seasonal temperature fluctuations of the ingredients and the production room, which often leads to variation in the cakes. This is not the case when using the product due to the tolerance to temperatures in the batter.

The whipping performance of a batter based on the product was tested with batter temperatures of 20 and 30 deg C and the performance in both temperatures was found to be very similar. In addition, the batters showed good stability against over-whipping with no significant changes observed from six to 16 minutes of whipping.

Lesley Choa, Manila, Philippines

functional uniformity which is tested in a specially developed aeration and baking control (ABC test) carried out on samples drawn with intervals over every production run.

As a standard, a random number of samples were drawn from the production runs and kept under normal fluctuating temperatures for at least the shelf-life period, which in this case is a minimum of 24 months. The functionality of the product is found to have remained the same over the period, meaning that it has the storage stability required.

27 can be taken out of the recipe and replaced with flour to create a better balance. At the same time, this can also facilitate cost savings without changing the nature of the cakes.

Non-aerated cakes, such as pound cakes, are often based on margarine or shortening which contain high amounts of saturated fats. With the emulsifier, all the solid fats can be replaced by liquid oil without changing the nature of the pound cake.

The end result is the possibility of achieving a softer and juicier cake and an easier production process.

In general, this enables a reduction of the overall fat content and helps steer cake products to a healthier direction. Utilising the properties of the emulsifier, it is possible to replace up to 90 percent of the saturated fat in a traditional pound cake with healthier unsaturated fats, resulting in an overall fat reduction.

Uniformity, Robustness & Versatility Uniformity is important for bakers and food services worldwide as it enables them to easily make the same delicious cakes every day under all climate conditions to increase customer satisfaction.

The uniformity and the batter stability are crucial for industrial bakeries as they ensure uniform cake production, no loss of batter stability during pumping or storage of the batter, and a resulting

stable cake which can be handled and packed on highly automated lines without time consuming adjustments.

The robustness and versatility of cake emulsifiers are highly valued properties in retail mixes, where cake making is different from house to house. There will be variations in the scaling and egg size, added milk or water, oil or margarine, special homemade innovations, the whipping or mixing and the baking.

These are important variables which call for the emulsifier to possess stability and robustness.

The performance characteristics of the cake emulsifier makes it a good choice for cake mixes used by bakers and food services, industrial mixes used by cake factories, as well as retail mixes used by household consumers worldwide.

In general, the composition of the cake emulsifier provides the benefit of leaner labelling, easier product development, possibility of saturated fat reduction and overall use in various special products with claims, such as vegetable and free of allergens.

Brown Eyed Baker

Uniformity is important for bakers and food services worldwide as it enables them to make the same product under all climate conditions.

Stuart Webster, Southampton, UK

Saturated Fat Reduction The emulsifier is able to tolerate high amounts of oil in both aerated and non-aerated cake systems. In aerated systems, such as the typical Asian sponge cake, which is a highly aerated cake with an addition of 10 percent of liquid oil, the emulsifier is able to create a stable batter that can absorb and stabilise high amounts of liquid oils, resulting in a soft and delicious cake.

The robustness and versatility of cake emulsifiers are highly valued properties in retail mixes.

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Sweetening Up With Monk Fruit Natural sweeteners are gaining popularity with health-conscious consumers.

Besides acting as sugar replacements, they can provide additional benefits, like monk fruit extracts which have great potential as a functional ingredient.

By Wong tsz Hin

Natural Sweeteners In the middle of the two extremes, another product category has emerged—natural sweeteners. Besides acting as competent replacements for sugar, natural sweeteners often come with additional health benefits that are inherited from the source they are extracted from.

According to Research and Markets’ The Future of Innovation in Sweeteners report, “rather than simply substituting synthetic sweeteners, natural sweeteners are increasingly marketed as products that can replace 20-30 percent of the sugar in a product without affecting the taste.”

Currently, the most popular natural sweetener is Stevia, which was the fifth bestselling non-caloric sweetener in the world in 2012. However, as the report noted, 2013 is set to be the year that the monk fruit, also known as luo han guo, hits the mainstream.

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David Pacey, Leeds, UK

It is fair to say that in the past decade, health awareness has escalated and changed consumers’ perception of food and beverages. A product is no longer judged by its appearance and taste, and with the growing concern over nutritional claims, factors, such as natural and organic, have come into prominence regardless of whether they have sufficient scientific data to back them up.

One critical concern of the modern population is obesity. It is generally accepted that sugar intake has a direct link to the condition, which the American Medical Association has recently voted to classify as a disease. This ensues a great debate over the benefits and risks of using sugar and artificial sweeteners.

Recent studies have suggested that low-calorie artificial sweeteners can have an impact on health, even at low dosage. A recent research by the Washington University School of Medicine has found that the sweetener sucralose can modify how the body handles sugar. Other similar studies have shown that consumption of artificial sugar may cause the taker to consume more calories than those eating natural sugar.

Fresh monk fruit is comprised of about 30 percent triacyglycerols, primarily linoleic, oleic and palmitic acids, and 25 percent protein.

The Monk Fruit Fresh monk fruit is comprised of about 30 percent triacylglycerols, primarily linoleic, oleic and palmitic acids, and 25 percent protein. So far, 18 amino acids have been identified, most prevalently aspartic acid, serine, proline and glutamic acid. The fruit is also high in vitamin C, containing around 340-488 mg/100g. Saccharide and polyol contents are about two percent, and the mogrosides content, the sweet component of the fruit, is about two percent.

“What makes monk fruit unique is that it tastes better than stevia as it does not have the bitter flavour,” said Chris Tower, president of Layn USA, which manufactures both stevia and monk fruit sweeteners.

Monk fruit can be formulated as a standalone sweetener, as he is seeing in the US, and in combination with stevia. “Monk fruit and stevia are the only natural, high intensity, zero calorie, as well as diabetic suitable sweeteners that are available in the market at the moment,” he added.

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1) Crushing Fresh monk fruit is crushed to release the natural juices.

2) Infusing Crushed monk fruit is infused with water to release its sweet components.

3) Concentration The monk fruit infusion is refined, concentrating the sweet components into a fruit extract.

Monk fruit and stevia are the only natural diabetic sweeteners that are available in the market at the moment.

4) Spray-Drying The monk fruit extract is spray-dried to facilitate its use in a wide range of food and beverage applications.

The US Food and Drug Administration (FDA) has recognised monk fruit extract as generally recognized as safe (GRAS) by issuing a ‘no question’ letter. Around the world, the extract is approved for broad use in China, Japan and South Korea.

Great Functional Potential In a summary report by Kyung Hee University’s Institute of Oriental Medicine, monk fruit extracts and purified mogrosides are shown to exhibit anti-diabetic, anti-carcinogenic, antioxidant and anti-allergic effects.

Ervins Strauhmanis

Known scientifically as siraitia grosvenorii, monk fruit is an herbaceous perennial vine of the Cucurbitacease (gourd) family that is native to southern China and northern Thailand. The Guilin, China, region accounts for over 95 percent of the world’s commercial monk fruit cultivation.

The fruit has been traditionally used as a Chinese herb in the treatment of ailments, such as sore throat, cough and bronchial relief, due to its ‘cooling’ effect. It is commonly taken in the form of herbal tea.

Ingredient supplier Tate & Lyle stated that monk fruit extract is roughly 200 times sweeter than cane sugar and provides calorie-free sweetness. The extraction process involves four steps:

Natural sweeteners are increasingly marketed as products that can replace sugar without impacting taste.

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Anti-Allergic The Faculty of Pharmaceutical Sciences of the Okayama University studied the effect of monk fruit on histamine-induced nasal rubbing and compound 48/80-induced skin scratching behaviour in ICR mice.

An extract and glycoside of the fruit were found to have significant effects after repeated administration in inhibiting nasal rubbing and skin scratching behaviours.

Anti-Diabetic In a research by the biochemical laboratory of Saraya, a company based in Osaka, Japan, monk fruit extract is found to exhibit an anti-diabetic effect on spontaneous type 2 diabetic Goto-Kakizaki rat specimens. It caused an improvement in the insulin response in the oral glucose tolerance test, an accumulation of insulin in the pancreas in the fasting state, amelioration of kidney function and enhancement of antioxidative properties in the liver and plasma.

Anti-Carcinogenic Mogroside V and 11-oxo-mogroside V isolated from monk fruit exhibited strong inhibitory effects in an anti-tumour primary screening test. The activity was indicated by the induction of EpsteinBarr virus early antigen by the tumour promoter 12-O-tetradecanoylphorbol-13-acetate (TPA), which is known to be a primary screening test for anti-tumour promoters.

Antioxidant The results from a study by the College of Food Science & Technology of the Huazhong Agriculture University in Wuhan, China, showed that sweet glycosides extracted from the fruit (mogroside V and 11-oxo-mogroside V) have significant inhibitory effects on reactive oxygen species (O2-H2O2 and –OH) and DNA oxidative damage.

Besides being a replacement for sugar, monk fruit extracts can potentially bring a wide range of health benefits.

Anti-Fatigue & Anti-Obesity In addition to these properties, two separate reach studies have found that monk fruit extracts may have potential anti-fatigue and anti-obesity effects.

In a study by the Physical Education Institute of Jilin Normal University, 144 mice were randomly divided into four groups: control, low-dose, middle dose and high dose, to test the effects of monk fruit extracts on physical fatigue.

The mice outside the control group received a fixed amount of oral extract administration once a day for a period of 28 days. After which, the mice went through a forced swimming test and biochemical parameters relating to fatigue, including blood lactic acid, serum urea nitrogen, liver glycogen and muscle glycogen were measured.

The data showed that the extract can extend the swimming time of the mice, as well as increase the glycogen content in liver and muscles. In addition, it decreased the level of blood lactic acid and serum urea nitrogen. The results indicated that the extract has significant anti-fatigue effects which are dosedependent.

In another study by the College of Agriculture and Biotechnology of Chungnam National University, total mogrosides, as well as mogrosides V and IV, extracted from the monk fruit were tested for their effects on pancreatic lipase.

The body weight and food intake, abdominal and epididymal fats weight and hepatic triacylglycerol (TG) and total cholesterol (TC) contents were evaluated using male C57BL/6 mice fed with a high fat diet with or without different concentrations of total mogrosides for 11 weeks.

The results showed that all three extracts have good inhibitory effects on pancreatic lipase activity.

Total mogrosides were able to suppress the increase in body weight, abdominal and epididymal fats weight, and TG and TC content in the mice’s livers.

The rats fed with total mogrosides also displayed higher TG level in their faeces, which in the study was believed to be due to decreased dietary fat absorption in the intestines.

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Reviving The Magnesium Diet

MagnesiuM is an essential trace element in the human body. It not only is essential in the growth of human bones and teeth, but also important for nerve impulse transmission and nervous communication in the human body.

Moreover, magnesium has been proven to be inversely associated with blood pressure levels, serum triglyceride levels, risk of diabetes mellitus and arrhythmia, all of which are risk factors of cardiovascular diseases.

Magnesium cannot be synthesised in the human body. The only way to obtain magnesium is through consumption. The Asian population was once considered to have sufficient magnesium intake, as most occupants in this region live on rice.

However, things have changed in the past few decades. Take the Japanese for example, where from 1950-2002, there had been a dramatic reduction in dietary intakes of magnesium rich food such as barley and millet, and a dramatic increase in protein or fat rich food, such as meat and fried food.

To be specific, Japanese adults consume 65 g of barley and millet and 20g of fat per day around 1950, while the corresponding amounts became three g and nearly 60 g in 2002.

At the same time, the prevalence of diabetes mellitus among the Japanese has increased dramatically (from three percent in 1950 to 20 percent in 2002). Based on this data, Professor Kuninobu Yokota from Jikei Univeristy suggested in the ‘Magnesium Hypothesis’ that the deficiency of magnesium was associated with increased prevalence of diabetes mellitus in the Japanese.

Benefits Of Magnesium The Japan Collaborative Cohort (JACC) Study , a large prospective cohort study (which involves 58,615 Japanese adults) with a median follow-up of 14.7 years, found that dietary magnesium intake was associated with lower risk of mortality from haemorrhagic stroke in men, and reduced mortality from coronary heart disease, heart failure and total

barockschloss, Zeilitzheim, German

Studies have shown that magnesium can protect us against cardiovascular diseases, but changes in lifestyle mean that the Asian population is taking less of it in their diets. It is now a good time to bring back magnesium rich foods. By Zhang Wen, visiting fellow, National Institute of Environmental Health Sciences

cardiovascular disease in women. This is the first large-scale cohort study to report the beneficial effects of magnesium on cardiovascular outcomes in the Asian population.

Beneficial effects of magnesium on cardiovascular disease may be explained by its blood pressure regulatory effect. Magnesium can prevent the entrance of calcium into the cells and thereby reduce contractility and nerve conduction in the heart. This means that magnesium intake can reduce the risk of heart failure.

Magnesium can also reduce the risk of arrhythmia and vasoconstriction, and the effect is probably due to reduced serum lipid concentration and decreased intracellular sodium concentrations through the activation of the cell membrane sodium-potassium pump.

Changes in lifestyle have resulted in the decline of traditional

Magnesium can prevent the entrance of calcium into the cells and thereby reduce contractility and nerve conduction in the heart.

Andrea Goh

Emma Craig

Milk & Dairy Products More and more people have realised the value of milk and dairy products in the past few decades.

Consuming milk and dairy products can prevent cardiovascular diseases because they are especially rich in calcium and magnesium.

In the JACC Study, calcium intake has been proven to be inversely associated with mortality from total stroke, while the inverse association with dairy calcium intake was apparent for total stroke, both haemorrhagic and ischemic.

For the human body, dietary calcium may be easier to absorb compared to other calcium resources.

Milk and dairy products are also rich in magnesium, which is good for cardiovascular and cerebrovascular health as it promotes the absorption of calcium.

Fruits and vegetables are another main source of magnesium for Asians. The JACC study has already shown that intakes of plant-based foods, particularly fruit intake, were associated with reduced mortality from cardiovascular diseases and other causes among Japanese men and women.

Most green vegetables, such as spinach, cabbage,

it is well known that the average life expectancy of the Japanese is the highest in the world and healthy diets have contributed significantly to this achievement.

jespahjoy

Asian food intake. With the ever-increasing incidence of mortality from cardiovascular diseases in Asia, a revival of magnesium rich food will be beneficial.

It is necessary and essential for us to know how to include magnesium rich food in our daily diets.

For the Asian population, the major food sources for magnesium includes milk and dairy products, fruits and vegetables, meat, fish and rice.

lettuce and celery are rich in magnesium. Fruits like banana and apples are good options as well. Fruits and vegetables are beneficial for cardiovascular and cerebrovascular health not only because they contain a good dosage of magnesium, but also because they are rich in fibres. Dietary fibre intake can protect us against coronary heart disease and total cardiovascular disease.

Moderate Meat Consumption Meat is not necessarily the big evil here. It can be another important source of magnesium, iron and other trace elements. However, moderation is the essential factor. Moderate meat consumption, up to around 100 g per day, was not associated with increased risk of mortality from ischemic heart disease For the human body, dietary calcium may be easier to absorb compared to other calcium resources.

Katherine Lim, Melbourne, Australia

32

33 or stroke or total cardiovascular disease among Japanese adults. A similar association was observed for the consumption of red meat (such as beef, pork and sausages), poultry, processed meat and liver when they were examined separately.

It is well known that the average life expectancy of the Japanese is the highest in the world. Healthy Japanese diets have contributed significantly to this achievement. The Japanese consume a lot more fish than other populations. Fish is also the main source of magnesium for Japanese.

Dietary fish intake is associated with cardiac electrophysiology in humans, including heart rate, atrioventricular conduction and ventricular repolarisation, with potential implications for arrhythmic risk. Fish benefits us not only because it is a source of magnesium, but also because it contains omega 3, which has been proven to decrease the risk of cardiovascular mortality.

Rice is a staple food in Asia. In Japan, rice provides 43 percent of carbohydrates and 29 percent of energy intake for the population. Though some studies have shown that the higher consumption of white rice is

associated with a significantly increased risk of type 2 diabetes, especially in Asian populations (Chinese and Japanese), a large cohort study has suggested that rice intake was inversely associated with mortality from coronary heart disease, heart failure, and total cardiovascular disease in Japanese men.

It seems that rice is a good staple, but the amount consumed is very important.

A 16 week clinical trial in 76 Korean men has shown that isocaloric replacement of white rice with whole grains and legume powder (composed of 66.6 percent whole grains, 22.2 percent legumes, 5.6 percent seeds and 5.6 percent vegetables) led to significant reductions in serum glucose and insulin concentrations. Therefore, for Asians, in addition to rice, wheat can also be a good alternative.

Dietary intakes of milk and dairy products, fruits and vegetables, and moderate amounts of meat, fish, rice and wheat can provide the magnesium that will protect us against cardiovascular disease. It is time for us to realise the value of these foods and try to enrich our daily diet with magnesium.

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Topics that will be addressed include ASEAN harmonisation, globalised regulatory standards, food safety and Halal market.

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The ASEAN region is an emerging market and one of the most diverse and dynamic regions in the world. Home to over 575 million people, the area has seen a sharp rise in demand from the food ingredient and manufacturing industry due to inflating economies and rising populations.

Fi AsiA • BITEC • Bangkok, Thailand • September 11-13, 2013 Held on a biennial cycle between Thailand and Indonesia, Fi Asia will return to BITEC, Bangkok, from September 11-13, 2013. Over 450 local, regional and international exhibitors are expected to attend the event.

Thailand, with its central location and reputation as one of the strongest economies in the ASEAN region, is an international hub for the regional food industry. The country’s economic infrastructure supports 10,000 food processing companies that generate annual earnings of more than US$25 billion.

The last time the show was held in Thailand, in 2011, it attracted over 9,000 visitors and generated approximately one billion baht (US$31.17 million) in business.

This year, the show will be co-located with two conferences—Megatrends 2013 and Food Ingredients Asia Conference 2013. Held throughout the three day event, the former will offer information on current trends, developments and manufacturing activities in good science technology and functional food ingredients.

Topics that will be addressed include ASEAN harmonisation, globalised regulatory standards, food safety, the Halal market, consumer insights and analytics, next generation packaging and nutraceuticals.

The second conference is organised in association with the Food Science and Technology Association of Thailand (FoSTAT) and will cover different aspects of food and nutrition, including the challenges of investing in Asia, new ingredients in the food business, impact of the ASEAN Economic Community (AEC), functional food ingredients for beauty and health, research on sensory evaluation and consumer needs, regional market trends, and meeting safety and quality demands.

Other highlights of the show include the Innovation Zone, which will present recently launched products alongside the relevant information, and the Innovation Tours, which are topic focused guided tours around the exhibition hall. There will also be a series of free seminar sessions organised by exhibitors to address various issues and showcase their technologies.

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The last time the show was held in Thailand, in 2011, it attracted over 9,000 visitors and generated approximately one billion baht (Us$31.17 million) in business.

Highlights of the show include the Innovation Zone and the Innovation Tours.

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Introducing OatWell® oat beta-glucan with proven health benefits Discover the latest addition to DSM’s expanding health and nutrition ingredients portfolio at Vitafoods 2013. Recently acquired by DSM, OatWell® oat beta-glucan is backed by strong science and has positive opinions from EFSA and final EU Commission permitted health claims stating it can:

Reduces cholesterol

Reduces glucose peaks after a meal

• lower cholesterol for a healthy heart • reduce glycemic response to manage blood sugar levels • improve bowel function to promote digestive health

Improvement of bowel function

May increase satiety

Suitable for use in applications ranging from breads, biscuits and cereals to pasta, beverages, instant powder drinks and dietary supplements, DSM’s OatWell® can help you to create market-leading formulations for your brands.

Visit www.dsm.com/human-nutrition to learn how DSM’s scientific and regulatory expertise, application support and market insights deliver more value across your value chain.

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