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We
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enable the reduction of statin consumption. CardiaBeat is ideal for incorporation into dairy August products, due to its healthy market image and2011 the natural presence of fat, which can be substituted or augmented by the ingredient. Its use in food applications has just been launched in Europe, which has thus far been the focus of Enzymotec's
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Ingredient of the Month The company behind Recent ingredients Regulatory Update Trends – Healthy Marine Ingredients Top 20 June Letter of the Month – Tomato the wonder berry
Industry News Formulation Lab Contact
August 2011
Ingredient of the Month Ingredients may be very simple but with carefully technology refined and controlled to perfection. This is what the Novelty award is about – Novelty is about technology control, raw material selection and being able to control the processing carefully and diligently. The winner of the Nutrafiles award of the month in “Novelty” is a genuine Swiss innovation and precision story. A stressed Peter Meyer was more than sixty years ago ordered by his doctor at the Bircher-Benner Clinic to take vitamin E and wheat germ. This was considered nutritious and is still so today. As wheat germ was inedible at the time as a result of its rancidness, and he began to work on a unique process. His family company (Multiforsa) in Steinhausen (Zug I Switzerland), formed in 1946, developed the caring cold pressing process for stabilising wheat germ. This process made it possible to keep wheat germ and was patented under the name VIOGERM®. The patent is long expired – but Hochdorf who process it today are still developing new varieties caused by this experience built over so many years. Over recent years the organic and sustainability has become focus. So business development platforms can be utilized in the height if the spirit is there.
investments. Published and Powered by: NUTRAFILES® -a division
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The Company Behind
H
ochdorp group, has since 1895 been based in the Swiss town of Hochdorf. The company has two production sites and employs more than 370 workers. It is one of the leading foodstuff companies in Switzerland. Made from natural ingredients such as milk and wheat germ, HOCHDORF products have been contributing to our health and wellbeing since 1895 – from babies to senior citizens. Our customers include the food industry, the retail industry and bakeries. The HOCHDORF group has been run as a lean holding structure since 1 January 2006. Three independent sales companies operate under the umbrella of the HOCHDORF Holding AG:
The HOCHDORF Holding AG, which sees itself as service provider for the other HOCHDORF companies, ensures lean and future-oriented management as well as constant adaptation to the economic environment. Group Finances & Controlling, Personnel and Corporate Communication are under the responsibility of the company. The products are sold in about 80 countries. In Nutrifood the core competences are within Wellness including products comprising a complete range of sports nutrition, various capsules, cereals and tonics, different fortifying drinks containing malt and cocoa and the coldpressed VIOGERM wheat germ oil ingredients.
HOCHDORF Swiss Milk AG HOCHDORF Nutrifood AG HOCHDORF Nutricare AG Further information, pls. contact These companies make independent presentations of their diverse range of products and services on the food market. The HOCHDORF range is solely manufactured on Swiss soil at the two company sites – Hochdorf in the canton of Lucerne and Sulgen in the canton of Thurgau. All two of these plants belong to HOCHDORF Nutritec AG.
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HOCHDORF Nutrifood AG Siedereistrasse 9 Postfach 691 CH-6281 Hochdorf Tel. +41 41 914 65 65 Fax +41 41 914 67 00 nutrifood@hochdorf.com
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Recent Ingredients Dental & Oral
D-xylose VICRON Futaste Xylitol XYLISORB® Xylitol Xylitol
Growth
Heart Circulatory
Dental & Oral Dental & Oral Dental & Oral Dental & Oral
MinTrit™
&
Immune
Metabolic & Weight Management
Mag-Gran™ SweetDesign Viogerm
EssenRose TM GlycyrrhizinateQhl Nutragranate Toyo-KanSho™ VitaGranate®
Alitame AquaROX Aspartame Chromax® Chromines3+ Chromium 454 Cinnulin PF Citrin CitriSweet CoffeeBerry® Erylite® Fruit Up Glucamyl ISOMALTISORB®
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Immune Immune Immune Immune
Weight Mgmt. & Metabolism Performance & Weight Mgmt. & Metabolism Sport Weight Mgmt. & Metabolism Weight Mgmt. & Metabolism Weight Mgmt. & Metabolism Weight Mgmt. & Metabolism Weight Mgmt. & Metabolism Weight Mgmt. & Metabolism Weight Mgmt. & Metabolism Weight Mgmt. & Metabolism Weight Mgmt. & Metabolism Weight Mgmt. & Metabolism Weight Mgmt. & Metabolism
isomalt Magou-V™ Maltisorb MALTISWEET® Maltitol & Maltitol Syrups Maltitol Multisweet Plus NEOSORB® Weight Mgmt. & Metabolism Primavie RioSweet ROQUETTE mannitol Roseox Rossentia Salt Answer (TM) RX-AX Silbinol® So Sweet™ Sorbitol SORBO® Sorbitol Solution SORBOGEM® Crystalline Sorbitol Stevia Way Clear 95 SucraloseQhl™ Sunett Sveetia™ ViCAlity TM Creapure Creatrate™ Nutrasalt
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Skeletal & Joint
KoAct LomaSalt® MCH-Cal™ MenaquinGold™
August 2011
Skeletal & Joint Skeletal & Joint Skeletal & Joint
Regulatory Updates POSITIVE OPINIONS EFSA HEALTH CLAIM OPINIONS - ARTICLE 13.5 July 9th, 2011 EFSA recently issued a positive opinion under the Nutrition and Health Claim Regulation linking consumption of certain baked products with a prolonged glycaemic response; more precisely “slowly digestible starch in starchcontaining foods” and “reduction of post-prandial glycaemic responses” pursuant to Article 13(5) of Regulation (EC) No 1924/20061 A. The Scientific Panel notes that the studies provided consistently showed that consumption of 40-50 % of digestible starch as “SDS” in cereal products containing about 55-70 % of available carbohydrates as starch and 30-45 % as sugars in the context of a meal providing at least 60 E% of available carbohydrates induced significantly lower post-prandial glycaemic responses (without leading to disproportionally increased postprandial insulinaemic responses) than the consumption of all digestible starch as “RDS” in cereal products with a similar content of available carbohydrates, starch and sugars. Cereal products, however, providing around 30 % of digestible starch as “SDS” and containing around 70 % of available carbohydrates as starch and 30 % as sugars did not show such an effect. The Panel also notes that a reduction in the sugar content in these cereal products is expected to have a similar effect on post-prandial glycaemic responses. The Panel concludes that a cause and effect relationship has been established between the consumption of “SDS”, as compared to the consumption of “RDS”, in cereal products and reduced post-prandial glycaemic responses (without disproportionally increased post-prandial insulinaemic responses). The Panel could have reached the conclusion that the rate of starch digestibility assessed in vitro in cereal products has an effect on post-prandial glycaemic responses in vivo in humans without the data marked as proprietary by the applicant. However, the four unpublished studies claimed as proprietary by the applicant were required to establish conditions of use for this specific claim. The Panel considers that the following wording reflects the scientific evidence: “Consumption of cereal products high in slowly digestible starch raises blood glucose concentrations less after a meal than cereal products low in slowly digestible starch”. “Slowly digestible starch in starch-containing foods” and “reduction of post-prandial glycaemic responses”. The Panel considers that, in order to bear the claim, cereal products should contain at least 55 % of available carbohydrates as starch of which at least 40 % should be “SDS”. The target population is individuals who wish to reduce their post-prandial blood glucose responses. Source: EFSA Journal 2011;9(7):2292
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Trends - Leveraging the benefits of seafood? Healthy Marine Ingredients By Karin Elisa Nielsen, Nutrafiles The ocean is Earth's most valuable natural resource. According to Marinebio.org the oceans today provide about 16% of the total world's protein with higher percentages occurring in developing nations. It’s also a fact that more than 95% of the Earth’s biosphere is ocean and production of novel bioactive compounds may be relevant for the current fishing industry as more than 10,000 marine metabolites have been isolated and characterized over the past five decades(Bhatnagar and Kim, Mar Drugs. 2010). So this is not just related to Omega Oils, which is a good example of how many marine ingredients could be to be seen in future. The blue biotech revolution has just started and will move on in order to feed the soon to be 9 billion people and at the same time to assure a sustainable globe. We’re becoming focused on the fact that there’re nutrients that are utilized better, and that the potential risks of new food items are superseded by the benefits. Trade press these days is filled with stories about business adventures in Omega Oils for example: “Algae Biosciences Corporation – a highprofile new entrant to the omega-3 fatty acid market – has unveiled detailed figures on anticipated production volumes after finalizing a
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deal to build the first phase of its new production facility and aim to supply commercial quantities of EPA/DHA-rich oil from microalgae by early next year, says it will be able to make 1MT/month by late 2012 and 4 MT/month by the end of 2013”. Another company is Neptune, which is planning to increase production capacity from 130 MT/year to almost 500 MT by 2014, and who experienced sales up 3.1 per cent. Norwegian Aker BioMarine recently sold almost three quarters of its Superba Krill oil in the US, but now got a deal to supply a Chinese customer with a minimum of 230 MT of krill oil over the next five years. However, there are other options than omega oils to be investigated. Nutrients from Sea Would we all be healthier if we lived close to the sea and was able to get marine products in every day? There may be some fact in this as we’re entering a wave of marine ingredients being unravelled for their health benefits; most well-known are of course polyunsaturated fatty acids (PUFAs), sterols, proteins, polysaccharides, antioxidants and pigments. The discovery of the actual health benefits of PUFAs (omega oils) was beneficial effect on reducing risk of coronary heart disease originated by a Danish longevity study of
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Greenland’s Eskimos, who have a diet high in n-3 fatty acids and a lower mortality from coronary heart disease than Danes and Americans. Further evidence of n-3 oils benefits to human health has been demonstrated in numerous studies. Beside “Omegas” the composition of diet in traditional seafood consuming areas seems to contain significantly high amounts of other important nutrients as vitamin A, vitamin D, and iron. Clearly focus of two a week could be emphasized like the “five a day” for fruit and veggies. A recent French study (CALIPSO) demonstrated that seafood at least twice week gave a nutritional status significantly more positive than average population. In the study intakes were assessed for thirty-three nutrients and showed that most micronutrient balances were higher than in the French general population, the highest being for vitamin C, vitamin E, and Magnesium. Normal upper safety limits were exceeded mostly for Zinc, Calcium, retinol (Vitamin A) and Cupper. The mean contributions of seafood to vitamin D, B12, Iodine and Selenium intakes ranged 40–65 %. Molluscs and crustaceans significantly contributed to vitamin B12, Cupper, Iron, Zinc and Iodine intakes. A recent study of traditional Japanese foods and sea weed consumption (nori, kombu, hijiki) revealed that feeding on seaweed or its extract lowered blood pressure, suggesting that seaweed intake might affect blood pressure in humans and a recent study demonstrated seaweed intake may have preventative functions for cardiovascular health. Thus dieting on marine resources as algae, fish and seafood provide very good nutrition for much of the world's population, and when not contaminated with chemicals it’s highly recommendable to consume. The downside is that most marine foods have at least some degree of chemical contamination with methylmercury, (which binds to muscle) and/or with persistent organic pollutants such as dioxins, polychlorinated biphenyls, polybrominated diphenyl ethers,
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chlorinated pesticides (which concentrate in fish fat). On the other hand that’s where a professional marine ingredient industry can make a difference; firstly by eliminating toxins, secondly by using food industrial waste for creating cost efficient premium nutrition; - and thirdly to investigate industrial applications of the vast algae and crustacean mass found in our oceans. All the minute marine plants and animals feeding the higher marine animals are also excellent nutrients for human. Marine ingredients are definitely largely untapped reservoirs of business opportunities from macronutrient as lipids and proteins to bioactive specialties. Many marine organisms have developed unique properties and bioactive compounds that, in some cases, are unparalleled by terrestrial organisms. Proteins, peptides and enzymes Proteins are the most precious macronutrient we know, as being the building blocks of life. Research has identified that discard of fish protein represents 7 million metric tonnes, and that’s just what is discarded on land, mush more may be dumped in the sea. Fish proteins such as collagens and their gelatine derivatives operate at relatively low temperatures and can be used in heat-sensitive processes such as gelling and clarifying. Collagen derived from fish living in warm waters, as tuna, have a composition higher in proline and hydroxyproline, the main amino acids for human skin collagen. The fish collagens now find its way into many of the skin enhancing food and beverage items as well, as healthy skin is depending on continuous collagen build up. However also as nutritional source for proteins some macro algae, Palmaria and Ulva, are abundant in some essential amino acids. Marine derived peptides from fish carcasses have been demonstrating various bioactive functions as hypotensive, calcium chelating, anti-coagulative, anti-diabetic and anti-microbial. One of the hottest is the bonito Tuna peptide, not human clinically
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substantiated except pilot studies, but sold in many supplements for its antihypertensive effects. Not to speak about the super foods blue/green micro algae Spirulina very high in proteins and having demonstrated antimicrobial, immunomodulation and cell protecting functions via high content of chlorophylls and micro elements. Also marine enzymes extracted from fish and marine microorganisms can provide numerous advantages over traditional enzymes used in food processing due to their ability to function at extremes of temperature and pH. For example Alginate lyases, marine bacterium derived lyases, that change lyse alginates and thereby offer new functional polymers. Fibres Polysaccharides derived from algae, including alginates, carrageenans, and agars are widely used for their ability to form gels and act as thickeners and stabilizers in a variety of foods. However, the current focuses on weight management and digestive health offers new opportunities as digestibility of many of these are low as being cellulose, xylans and mannan types. For example the polysaccharide chitins derived from shells of crabs and shrimps and deacetylated to the compound chitosan, are a well-established fat scavenger and operate by fat absorption in the gut by up to 4-6 times its weight in fat including LDL cholesterol and prevent that fat from being absorbed into the body.
Polysaccharides (SPs) from brown algae the fuco誰dan (part of fucan family) contains substantial percentage of L-fucose and sulphate ester groups has been extensively studied due to its numerous biological activities including anticoagulant and antithrombotic, antitumor, antiviral and anti-
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inflammatory activities maybe as it functions as a nitric oxide scavenger. Additionally some of the marine sources are excellent sources of glucosamines alleviating arthritis or 1,3 beta-glucans relevant for blood lipid lowing. Other lipids Besides omega fatty acids there are algae producing various short chained fatty acids that may be antimicrobial, and Spirulina contains a gamma-linolenic acid that may have nutritional function as this fraction is the precursor of prostaglandins exerting strong physiological effects as
locally acting messenger molecules. Another interesting aspect is the source of omega 3 oils, where fish being at the end of the food chain may have a higher risk of up concentrated toxins than microalgae. Some micro algae as Schizochytrium Carotenoids Carotenoids are generally precursors for vitamin A and play important protective roles. Microalgae derived beta-carotenes has been reported to be more bioavailable than synthetically, but also plays a pivotal role in the natural colorant revolution going on in food innovation.
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Astaxanthin, another carotenoid, has a much stronger antioxidant capacity than traditional
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Undaria pinnatifida (Wakame). Wakame can reach an overall length of 1-3 metres. In Japan, wakame is extensively cultivated and eaten both fresh and dried, for its health-giving properties, including its ability to keep the skin looking young and beautiful. Wakame is rich in sodium, iron, potassium and calcium (15 times more calcium than milk). These minerals are essential to maintain the skin’s moisture balance, and keep it looking firm and healthy. Wakame is also rich in vitamins B1, B2, B3, B6 B12, which help to sooth inflammation of the skin. It can be found as a natural branded
carotenoids and therefore is gaining more and more interest as healthy ingredient. Hawaii-based Cyanotech has seen dramatic rise in astaxanthin sales in 2011 after the favourable TV coverage by Dr Oz and Oprah. Another carotenoid is Fucoxanthin, which is carotenoid found naturally in brown seaweed,
ingredient introduced by for weight management specifically targeting abdominal fat accumulation. Thus marine food ingredient are definitely options to investigate further when looking to create product in the categories of “beauty from within”, “heart healthy”, “weight management” and immunity support. However, be careful as there are still many regulatory barriers. See more in Nutrafiles about the individual ingredients.
MARINE INGREDIENTS IN NUTRAFILES Commercial Name AstaCarox Astacran Astafactor Astapure AstaREAL BioAstin Zanthin Bellalean Fucopure Fucoslim Ginnovay Fucoxanthin ChitoClear Chondroitin sulfate Chondronat Co-Joint Chondroitin Glycollagen Glycopure Glycosann SOL OptiMSM Glucosamine sulfate 2KCl Phoscalim
Ingredient category Carotenoids > Astaxanthin Carotenoids > Astaxanthin Carotenoids > Astaxanthin Carotenoids > Astaxanthin Carotenoids > Astaxanthin Carotenoids > Astaxanthin Carotenoids > Carotenoids > Astaxanthin Carotenoids>Fucoxanthin Carotenoids>Fucoxanthin Carotenoids>Fucoxanthin Carotenoids>Fucoxanthin Fibres Fibres>Glucosamines> Fibres>Glucosamines> Fibres>Glucosamines> Fibres>Glucosamines> Proteins >Peptides Fibres>Glucosamines> Fibres>Glucosamines> Fibres>Glucosamines> Fibres>Glucosamines> Minerals > Calcium
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Commercial Name Algatrium Calamarine Colesten Omegas Denomega DHAid EPAX Eterna Incromega Innomega KriaXanthin Krill Oil+ life's DHA LonzaDHA LuMarin Lysi Marinol MARIS OMEGA-3 Maxomega-90 MEG-3 MEGANOL Megapex Neptune Krill Oil-NKO NovoNatural
Ingredient category Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3
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Commercial Name Nu-Mega OmaCare Omegapure OmegaVieTunaOil ROPUFA omega-3 Superba TINE EPADHA VitaDHA Omevital Lyprinol Maritech Synergy Organic Chorella
Ingredient category Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Omega Fatty Acids >Omega 3 Fibres> Muco Polysaccharides Other antioxidants Other antioxidants > Chlorophyll
Commercial Name Spirulina Chorella Marine Phospholipids Collactive Collagen HM NutriPeptin Katsuobushi Oligopeptide LKPNM Cartidea Peptan F Protimune Protizen Probiogreen Spirulina Pacifica
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Ingredient category Other antioxidants > Chlorophyll Other antioxidants > Chlorophyll Phospholipids Proteins Proteins Proteins Proteins Proteins >Peptides Proteins >Peptides Proteins >Peptides Proteins >Peptides Proteins> Spirulina Proteins> Spirulina
Top 20 in August Health Area IPR Novelty Regulatory Status Market Biology Action
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Letter of the Month Tomato – The wonder berry Abdul Qudoos, Nutrafiles Consultant & founder @ healthyfoodmanagement.com The tomato is technically classified as a berry, a subset of fruit, but it is considered a vegetable for culinary purposes, because of its savory flavour. Tomatoes were first cultivated in 700 AD by Aztecs and Incas. French botanist ‘Tournefort’ provided the Latin botanical name, Lycopersicon esculentum, to the tomato. It translates to "wolfpeach". The English word tomato comes from the Spanish tomate, first appearing in print in 1595. Native versions were small, like cherry tomatoes, and most likely yellow rather than red. The French referred to the tomato as pommes d'amour, or love apples, as they thought them to have stimulating aphrodisiacal properties. Campbell may have made tomato soup popular, but the first recipe is credited to Maria Parloa whose 1872 book The Appledore Cook Book describes her tomato chowder. The high acidic content of the tomato makes it a prime candidate for canning, which is one of the main reasons the tomato was canned more than any other fruit or vegetable by the end of the 19th century. Tomatoes are consumed in various ways:
Eaten raw in salads, sautéed, grilled, stewed, and added to many dishes Cooked as an ingredient including tomato soup Processed into ketchup, sauces, purée and paste As a juice drink, and in Bloody Mary cocktails Unripe green tomatoes can also be breaded and fried, used to make salsa, chutneys or pickled The tomato is an excellent source of vitamin C (one medium tomato provides 40% of the RDA) and a good source of vitamin A (20% of the RDA). In addition, tomatoes are a very good source of fibre, which has been shown to lower high cholesterol levels, keep blood sugar levels low and help prevent colon cancer. The fruit is rich in lycopene, a carotenoid which gives tomatoes their red colour, one of the most powerful natural antioxidants with potentially beneficial health
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effects. Lycopene has been shown in epidemiological and experimental studies to protect against prostate cancer, breast cancer, atherosclerosis, and associated coronary artery disease. It reduces low-density lipoprotein oxidation and helps reduce cholesterol levels in the blood. In addition, preliminary research suggests lycopene may reduce the risk of macular degenerative disease, serum lipid oxidation, and cancers of the lung, bladder, cervix, and skin. Lycopene has also been shown to improve the skin’s ability to protect against harmful UV rays. Tomatoes and tomato sauces and puree are said to help lower urinary tract symptoms (Benign Prostatic Hyperplasia) and may have anticancer properties. Consuming tomatoes with a small amount of fat enables lycopene to be better absorbed. However, cooked tomatoes actually have higher concentrations of lycopene than do raw tomatoes. Processed tomatoes, like tomato paste, puree, sauce, ketchup, etc. contain more lycopene because cooking breaks down cell walls, releasing and concentrating carotenoids. Under different food processing conditions, lycopene undergoes degradation via isomerization and oxidation, which impact its bioactivity and reduce the functionality for health benefits. The degradation reactions of lycopene are influenced by factors such as reaction medium, temperature, physical state, and environmental conditions. The most important factors during processing are heat, light, and oxygen. When storing tomatoes, it is best not to refrigerate them as this will break down their natural flavours.
Lycopene content in tomato based food products Food type Cooked tomatoes Fresh tomatoes Tomato sauce Tomato soup (condensed) Pizza sauce Tomato juice Ketchup Tomato paste Tomato powder
Amount µg/g 37.0 8.8 – 42.0 62.0 79.9 127.1 50.0 – 116.0 99.0 – 134.4 54.0 – 1,500.0 1,126.3 – 1,264.9
“A review of 72 different studies showed consistently that the more tomatoes and tomato products people eat, the lower their risks of many different kinds of cancer. The secret may lie in lycopene, the chemical that makes tomatoes red,” said Dr. Edward Giovannucci, Harvard School of Public Health, Cambridge, Massachusetts. Among the studies he reviewed, 57 showed that the more tomatoes one ate, the lower the risk of cancer. “The evidence for benefit was strongest for cancers of the prostate, lung, and stomach,” he reported. “A meta-analysis of 21 studies published in Cancer Epidemiology Biomarkers and Prevention confirms that eating tomatoes, especially cooked tomatoes, provides protection against prostate cancer. When the data from all 21 studies was combined, men who ate the highest amounts of raw tomatoes were found to have an 11% reduction in risk for prostate cancer. Those eating the most cooked tomato products fared even better with a 19% reduction in prostate cancer risk.” “Research showing tomatoes' cardiovascular benefit continues to accumulate. A study led by Dr. Howard Sesso and published in the American Journal of Clinical Nutrition further supports Dr. Sesso's earlier studies, reported
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in the Journal of Nutrition, which found that women with the highest intake of lycopene-rich tomato-based foods had a significantly reduced risk of heart disease. This 4.8 year study, a prospective case-control trial involving almost 40,000 middle-aged and elderly women in the Women's Health Study, found that as the women's blood levels of lycopene went up, their risk for cardiovascular disease dropped. Study subjects were divided into four groups in order of increasing blood levels of lycopene. A 34% reduction in cardiovascular disease risk was seen in women in the top two groups, but even women in the second highest group were still 22% less likely to develop cardiovascular disease compared to women in the lowest group. After excluding women with angina, those whose plasma lycopene levels were in the three highest groups were found to have a 50% reduced risk of cardiovascular disease compared to those with the lowest blood levels of lycopene.”
Lycopene –Tomato based ingredients at Nutrafiles Database Ingredient Name Score Lyc-O-Mato® 34 Lyconat® 34 Lycovit 26 Maxopene 28 Nutra-Red™ 21 Redivivo 28 Tomat-O-Red® 32 Tomato Lycopene Complex 23
More Reading Lycopene Stability During Food Processing. Nguyen and Schwartz Exp. Biol. Med..1998; 218: 101-105 Lycopene content of tomatoes and tomato products and their contribution to dietary lycopene. Rao AV, Waseem Z, Agarwal S. Food Research International 1998; 31:737-741. Antimutagenic Effects of Lycopene and Tomato Purée. Zdeňka Polívková, Petr Šmerák, Hana Demová, Milan Houška Journal of Medicinal Food. December 2010, 13(6): 1443-1450 The History of Tomatoes as Food http://homecooking.about.com/od/foodhistory/a/tomato history.htm Health benefits of tomatoes http://www.whfoods.com/genpage.php?tname=foodspice &dbid=44. Retrieved 2007-05-24. Stability of lycopene during food processing and storage. www.revista-fi.com : FOOD INGREDIENTS BRASIL N⁰ 5 – 2008 Tomato dishes 'may protect skin. BBC News. 2008-04-28. http://news.bbc.co.uk/2/hi/health/7370759.stm. Tomato lycopene and its role in human health and chronic diseases
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Supplementation with tomato-based products increases lycopene phytofluene and phytoene levels in human serum and protects against UV-light-induced erythema. Aust O Stahl W Sies H Tronnier H Heinrich U. Daily intake of a formulated tomato drink affects carotenoid plasma and lymphocyte concentrations and improves cellular antioxidant protection. Porrini M Riso P Brusamolino A Berti C Guarnieri S Visioli F. Independent inverse relationship between serum lycopene concentration and arterial stiffness. Kim OY et al. Association between cardiovascular risk and lycopene consumption in pre- and post-menopausal women. Torresani ME. Tomato lycopene and low density lipoprotein oxidation: a human dietary intervention study. Agarwal S Rao AV. The effects of natural antioxidants from tomato extract in treated but uncontrolled hypertensive patients. Paran E et al. Effects of lycopene supplementation in patients with localized prostate cancer. Kucuk O et al. A dose-response study on the effects of purified lycopene supplementation on biomarkers of oxidative stress. Devaraj S et al. Dietary lycopene and tomato extract supplementations inhibit nonalcoholic steatohepatitis-promoted hepatocarcinogenesis in rats. Wang Y et al.
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Industry News Frutarom acquires 100% stake in Aromco Frutarom Industries, Ltd., an Israeli developer, producer and marketer of flavors and fine ingredients, has acquired 100% stake in Aromco, Ltd., a designer and manufacturer of sweet and savory flavors based in the UK, for a cash consideration of GBP15 million ($25 million). Metabolic Technologies partners with TSI Health Sciences Nutritional product developer Metabolic Technologies, Inc. has partnered with TSI Health Sciences, Inc., a developer and marketer of nutraceutical ingredients for the dietary supplement, pharmaceutical, food, and beverage industries, to develop and bring innovative proprietary products to the marketplace. Both companies involved in the transaction are based in the US. Ashland acquires International Specialty Products Ashland, Inc., a specialty chemicals company, has completed its acquisition of International Specialty Products, Inc. (ISP), a developer and manufacturer of specialty ingredients and performance-enhancing products for personal care, pharmaceutical, food and beverage industries, for a cash consideration of $3,200 million. Both the companies involved in the transaction are based in the US. ISP will be integrated into the Ashland Aqualon Functional Ingredients commercial unit. The combined unit will be called Ashland Specialty Ingredients. The transaction was funded through a combination of cash on hand and committed financing from Citigroup Inc., The Bank of Nova Scotia, BofA Merrill Lynch and U.S. Bank National Association. BofA Merrill Lynch acted as financial advisor and Cravath, Swaine & Moore LLP acted as legal counsel to Ashland. Moelis & Company acted as financial advisor to ISP, while Sullivan and Cromwell LLP acted as its legal counsel. Deal History: On May 31, 2011, Ashland entered into a stock purchase agreement to acquire ISP. BioFocus forms marketing collaboration with InterMed Discovery BioFocus DPI, Ltd., a provider of drug discovery services based in the UK, has announced a marketing collaboration with InterMed Discovery GmbH, a German developer of natural products and ingredients, to offer enhanced natural product discovery to the pharmaceutical, animal health, and agrochemical industries. InterMed Discovery has agreed to provide its natural product screening libraries and follow-on services to BioFocus, which will then feature these as part of its own integrated drug discovery offerings. Maj Invest acquires 50% stake in R2 Group Private equity firm Fondsmaeglerselskabet Maj Invest A/S has acquired a 50% stake in R2 Group A/S, a producer and supplier of ingredients principally for the chemicals, consumer and agro industries, for an estimated purchase consideration of DKK100 million ($19.2 million). Both companies involved in the transaction are based in Denmark.
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Cromi merges with Hofseth Biocare Hofseth Biocare AS (HBC), a producer of bio-marine ingredients, has merged with Cromi AS, a consultancy group offering services to companies involved in import/export of health ingredients. Both companies involved in the transaction are based in Norway. The merger will allow HBC to gain access to Cromi’s competence and market networks along with its ingredients and products knowledge. Pursuant to the transaction, HBC will retain its name. Lang Technologies International raises $7 million in venture funding Lang Technologies International Pty Ltd (Langtech), a producer of natural ingredients for the functional food and nutraceutical markets, has raised an investment of up to $7 million from Cleantech Ventures Pty Ltd, a venture capital firm specializing in equity investments. Both the companies are based in Australia. Lactalis Iberia acquires 29.9% stake in Biosearch Grupo Lactalis Iberia, S.A., a producer of dairy products, has acquired 29.9% stake in Biosearch SA, a Spanish developer of products based on natural ingredients, from Ebro Foods SA, a producer of rice, pastas and sauces, for a consideration of EUR8.3 million ($10.80 million). All the companies involved in the transaction are based in Spain. Pursuant to the transaction, Ebro will hold a 21% stake in the research and development subsidiary of Biosearch. Archer Daniels to acquire soybean crushing and biodiesel facility from Prairie Pride Archer Daniels Midland Company (ADM), a processor and merchandiser of agricultural commodities and products, is planning to acquire a soybean crushing and biodiesel facility from Prairie Pride, Inc., a company engaged in converting soybeans into biodiesel fuel and soy meal. Both ADM and Prairie Pride are based in the US. Cargill India may acquire 57% stake in NK Proteins According to media sources, Cargill India Pvt., Ltd., a company engaged in the procurement, processing and storage of food grains, may acquire a 57% stake in NK Proteins Pvt., Ltd., a manufacturer of edible fats and oils, for an approximate purchase consideration of INR11,500 million ($251.07 million). Both the companies involved in the transaction are based in India. Reportedly, Ernst and Young India Pvt., Ltd. is acting as a financial advisor to NK Proteins on the transaction. Kohlberg Kravis Roberts may acquire Solae According to Bloomberg, Kohlberg Kravis Roberts & Co., a private equity firm, may acquire Solae, LLC, a manufacturer of soy-food ingredients, from E. I. du Pont de Nemours and Company, a science and technology company, and Bunge Limited, an agribusiness and food company. All companies involved in the transaction are based in the US. Reportedly, Royal DSM N.V. and Tate & Lyle Plc are also planning to acquire Solae. Royal DSM to acquire C5 Yeast Company Royal DSM N.V., a life sciences and materials sciences company, has entered into an agreement to acquire C5 Yeast Company B.V., a developer of yeast technology for the conversion of biomass, from Royal Cosun, a
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NutraNews ISSUE 21
August 2011
producer of natural ingredients and food stuffs. All companies involved in the transaction are based in the Netherlands. C5 Yeast Company was part of Royal Nedalco, Cosun’s alcohol business group which was divested earlier in 2011.
Formulation Lab -Abdul Qudoos, Consultant & founder at www.healthyfoodmanagement.com The vegetable drink market is booming due to the popularity of beverages offering “one full day’s vegetable requirement”, in contrast to the challenges now facing fruit juice drinks; Carrot powder has many advantages in-terms of storage, shelf-life, transportation, processing, testing, etc. Pectin may be substituted with NaCMC. Note: Use blender or mixer to blend the items Method of preparation: 1. Weigh out water in a jar 2. Dissolve the salt, sugar or sweetener or carrot powder 3. Separately grind the fresh carrots by adding required amount of water 4. Mix the sweetened water with citric acid and emulsifier and add to the above carrot liquid 5. Mix for 2 minutes and serve chilled Consume at the same time or keep it in refrigerator until cool and serve immediately. For Pilot plant trails and commercial production (for prolong shelf-life) you require homogenizer, and pasteurizer and need to conduct stability tests (shelf-life analysis, appearance, taste, packing materials and storage conditions)
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Nutritional Benefits of above drink: • Rich in fibre • Richest source of Pro-vitamin ‘A’ carotenes ( beta carotene, alpha carotene) • Other Vitamins (B1, B2, B3, B6, Folacin, Panthothenic, C, E – alpha tocopherol, K) • Carbohydrates • Minerals (Calcium, Iron, Magnesium, Phosphorous, Potassium, etc.) • Other Phytonutrients such as Lutein + zeaxanthin and Lycopene Other vegetable drink-based recipes available with us: • Lemonades; • Blood Mary Cocktails, • Aloe and blends Juice, • Red beet Juice, • Carrot and blends of other vegetables juice, • Tomato, • Celery, • Cabbage, • Mushroom, • Pumpkin, • Olives; • Drinks containing blended fruits and vegetables • Herb brandy; liqueurs and brandy with vegetables, herbs,
NutraNews ISSUE 21
August 2011
Recipes Item Description
Formula 1 Formula 2 (Lab- Formula 3 (Home-made) sample) (Sugar-free) Farm fresh carrots (chopped) 38.00 32.60 32.00 Carrot powder (Carrot 100 from Obipektin, Switzerland) Citric acid 2.20 2.20 Lemon Juice 3.00 Salt (British Food Grade) 1.00 1.00 1.00 Sugar (of Brazilian origin) 4.00 5.00 Splenda Sucralose (from TATE & 0.01 LYLE, USA) Litesse Ultra (from Danisco, 8.00 Denmark) Treated Water 54.00 58.20 55.79 NaCMC (from AKZO NOBEL, The 1.00 1.00 Netherlands) Preservative + + Plant extracts (may add for health + + + benefits)
Formula (Dry-Mix) -
4
7.40 2.40 1.00 8.00 80.00 1.20 +
Contact Information Canadean Ltd www.nutrafiles.com
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Disclaimer: Reasonable care has been taken in preparing this document and the information provided herein is believed to be accurate. However, this information is not reviewed by any authority as EFSA or FDA.
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