12 minute read
FUNCTIONAL INGREDIENTS
A world of opportunities in plant-based food
AAK Kamani is the majority-owned Indian joint venture of ingredient supplier AAK. The company recently partnered with the Good Food Institute India.
THE AIM OF the project is to collaborate on research and business promotions - aimed at advancing India’s promising market for plant-based meat and dairy alternatives.
Through the partnership, AAK’s Customer Innovation Centre in Mumbai will host Academy sessions designed to assist businesses and entrepreneurs to take advantage of the significant opportunities that exist in India’s plant-based foods category.
With support from the Institute, the supplier will provide co-development expertise on how companies can accelerate the formulation of new products. A particular focus will fall on achieving optimal texture, while appealing to local tastes. The collaboration is closely linked to AAK’s global AkoPlanet initiative, which provides a platform for plant-based food innovations.
Niall Sands, president plant-based foods at AAK says, “Developing great-tasting products is one of the main challenges today. There are a lot of good products currently on the market. To maintain the
ABOUT GFI
The Good Food Institute (GFI) is a global network of nonprofits which accelerates the sector of plant-based, cultivated, and fermentation-based meat, eggs, and dairy – also known as the alternative protein or smart protein sector. GFI has affiliates in India, the United States, Israel, Brazil, Asia Pacific, and Europe, with teams of experts across science, corporate engagement, and policy who are laser focused on using markets and food technology to transform our food system. GFI India works closely with corporations, entrepreneurs, government agencies, investors, philanthropists, and other key stakeholders to build a better protein supply in the region.
ABOUT AAK
AAK is a provider of value-adding vegetable oils and fats. Its expertise in lipid technology within food and special nutrition applications, coupled to a wide range of raw materials and the company’s broad process capabilities enables the development of innovative and value-adding solutions across many industries such as chocolate & confectionery, bakery, dairy, special nutrition, plant-based food and more. Listed on the Nasdaq Stockholm, AAK has more than 20 different production facilities, sales offices in more than 25 countries and more than 3 800 employees.
FAST FACT: WHAT IS AKOPLANET?
Vegan, vegetarian and flexitarian diets are moving into the mainstream, bringing unique challenges to food producers, and a world of opportunities. AkoPlanet is AAK’s platform for plant-based foods where the company harnesses over 100 years of experience in plant-based oils and fats. Its dedicated go-to-market teams work with clients to create the sensory experience and nutritional profile you are looking for and at the same time make sure that your sustainability credentials are met.
growing interest in plant-based foods we must continue to improve the sensory experience. From a global perspective we also need to be mindful of the need to adapt to regional taste preferences. This is why I’m so pleased to start our collaboration with the Good Food Institute in India.”
Varun Deshpande, managing director at the Good Food Institute India, comments, “The challenges of climate change, antimicrobial resistance and food insecurity presented by the world’s reliance on animal protein supply chains have been underscored by the COVID-19 public health crisis.
“Accelerating the development of the plant-based meat, egg and dairy sector is therefore imperative to building a more secure and resilient protein supply. Indian businesses and scientists have immense potential to be at the center of this development, driving affordability and sensory experiences as well as cultural appeal in transformative plantbased foods – but they need support on their journey.
“We’re delighted to have pioneered corporate partners like AAK Kamani in our mission for smart protein. Their ingredients and co-development expertise will be integral to building a more healthy, sustainable and just global food system.” •
An ideal probiotic for a healthy gut microbiome
Probiotics are microbial preparations that beneficially affect the host by improving intestinal microbial health .
THE GUT MICROBIOME is associated with a number of chronic illnesses such as obesity, insulin resistance, high cholesterol, inflammation, blood sugar, colorectal cancer, Crohn’s disease, ulcerative colitis, celiac disease, allergies, and chronic fatigue syndrome.
Research suggests that consumption of probiotics is associated with a range of health benefits, including maintaining the structural and functional integrity of the gut, immune support, protection against diarrhoea, providing nutritional benefits to the host and preventing the growth of harmful bacteria.
According to Stokes and Pillsbury, emotional state might alter the normal intestinal microflora, increase intestinal permeability and contribute to systemic inflammation . Small intestinal bacterial overgrowth (SIBO) is closely associated with depression and anxiety.
Sabinsa’s LactoSpore (Bacillus coagulans MTCC 5856) is a shelf-stable gram-positive bacteria that produces only L (+) lactic acid. In a double-blind, placebo-controlled study, 30 day supplementation of B. coagulans MTCC 5856 (2x109 CFU/day) was found to be safe and well-tolerated in healthy adults (n=40) when given orally .
In another double-blind, randomised, placebo-controlled study, 36 subjects diagnosed with diarrhoea-predominant irritable bowel syndrome (IBS-D), received B. coagulans MTCC 5856 (2x109 CFU/day) or placebo for 90 days. B. coagulans MTCC 5856 group showed a significant decrease in clinical symptoms, such as GI discomfort, bloating, vomiting, diarrhoea, abdominal
Fig. 1. Visual Analogue Scale for abdominal pain (A) and Bristol Stool Score for stool frequency (B) in IBS subjects.
pain, and stool frequency compared to placebo (Fig. 1A and 1B). Additionally, decreased disease severity (i.e. Physician’s global assessment) and better IBS quality of life was seen in the B. coagulans MTCC 5856 group (Fig. 1C and 1D).
In continuation of the study, 20 adults with IBS co-existing with major depressive disorder (IBS-MDD) were given B. coagulans MTCC 5856 and another 20 subjects were on placebo.
At 90 days, subjects receiving B. coagulans MTCC 5856 reported a significant change in their depression along with a decrease in IBS, improvement in sleeplessness as compared to subjects receiving placebo. Hence, B. coagulans MTCC 5856 effectively improves the gut microbiome by suppressing the growth of pathogens like E. coli and Salmonella, which are the root cause of IBS.
In a 21-day weight loss programme with pre-post intervention design, regimented supplementation with B. coagulans MTCC 5856 (2x109 CFU/day) demonstrated a clinically significant decrease in body weight, BMI and waist circumference. Additionally, pre-post intervention decreased the levels
of total cholesterol, LDL cholesterol and triglycerides .
This probiotic was found to be stable during baking and storage at frozen conditions of banana muffins (92% viability) and waffles (86% viability) up to 12 months. After brewing coffee at 90°C for two minutes there was 87% viability and retained 66% viability even after maintaining the temperature at 77°C for 4.0h.
It showed over 95% viability in chocolate fudge frosting, hot fudge toppings, peanut butter, strawberry preserve and vegetable oil at room temperature up to 12 months.
It was found to be stable in apple juice up to six months at refrigerated condition and concentrated glucose syrup at 4±3 and 25±2°C up to 24 months. It showed promising stability during processing and storage of functional foods and could be an excellent probiotic ingredient to use in various food applications.
Fig. 1. Physician’s global assessment (C) and Quality of Life score (D) in IBS subjects
In conclusion, LactoSpore, Bacillus coagulans MTCC 5856 is suitable in various food preparations and has multiple health benefits. •
Celebrate better-for-you sugar from nature
Sports nutrition options are designed to increase energy during exercise, but traditionally contain high-glycaemic carbohydrates (maltodextrin, glucose syrup and sucrose). These ingredients quickly release glucose into the bloodstream, whereas Beneo's better-for-you sugar Palatinose offers a sustained and balanced energy supply.
HIGH-GLYCAEMIC CARBS can trigger spikes in blood glucose and insulin levels which minimises fat burning potential.
The ideal sports nutrition product to burn fat and tone while exercising should contain a low-glycaemic carbohydrate that has a lower impact on blood sugar levels.
With access to appropriate ingredients, manufacturers can develop innovative sports nutrition products that meet consumer desire for more energy. Palatinose is a functional carbohydrate from Beneo and can help to achieve this goal.
THE NEXT-GENERATION SUGAR
Palatinose or isomaltulose is a natural, nonGMO carbohydrate made from sugar beet. It is ideal for use in beverages as it is soluble and comes with a mild sugar-like sweetening profile. Palatinose is the only fully digestible and slow-release carbohydrate and provides natural energy in a balanced way, with less blood glucose fluctuation and steadier insulin release. This results in an improved metabolism, helping the body burn more fat for energy, which makes it an ideal carbohydrate in sports nutrition.
ADVANTAGES
Many energy drinks are believed to be unhealthy and contain artificial ingredients. Health-conscious consumers are searching for products that are considered more natural and are free from artificial additives. The rapid increase in blood glucose levels followed by a rapid decline – known as the “boost and crash” effect – is a reason why many consumers tend to avoid these products. Owing to its special physiological properties, Palatinose is suitable for the development of food and beverages that
offer a balanced energy supply.
The ingredient has a low glycaemic index (GI=32) that offers a fully available, balanced and prolonged energy supply in the form of glucose. At a concentration of 4kcal/g, it provides the same amount of energy as sucrose. Due to its stable molecular makeup, this functional carbohydrate is digested more slowly and delivered in a sustained way to the body’s cells. Palatinose is also the first fully digestible sugar that is tooth-friendly.
With a natural, mild sugar-like taste and sweetness, the ingredient is ideally used in gels and bars and drinks. As a lowhygroscopic free-flowing powder, it’s ideal for instant beverages or agglomerates and significantly reduces water absorption in blends, minimising the risk of production issues like caking and lumping. Since Palatinose does not absorb humidity from the environment, convenient handling throughout its shelf life is guaranteed. The ingredient is not easily hydrolysed by acids due to its strong molecular link, ensuring beverages can retain a stable ratio of solute particles, as in the case of isotonic drinks.
SCIENTIFICALLY PROVEN
A real-life study recently released compared a low-glycaemic diet that included Palatinose with a high-glycaemic diet. The study, by Henry et al, shows that participants who followed the low-glycaemic profile diet experienced three main improvements: a lower glycaemic profile, reduced variability in blood sugar levels and improved fat burning.
The study results show that each lowglycaemic modulated meal could move the participants’ substrate oxidation. This is the process of generating energy within the cells from food consumed – from carbohydrate oxidation to fat oxidation – thus promoting fat burning and over time, weight management.
The benefits can be seen after each meal and the cumulative benefit is even higher thanks to a shift in metabolic set-up that is carried over from one meal to the next. Given that high blood sugar levels are a risk factor in the onset of type 2 diabetes mellitus, these findings demonstrate how Palatinose opens opportunities for consumer products that not only promote blood sugar management, but weight management as well.
Another study, conducted by Professor Daniel König and his team in the Department of Sports and Sport Sciences at the University of Freiburg, Germany, compared the effects of Palatinose and maltodextrin, another carbohydrate, on cycling performance. The study deduced that the cyclists who consumed Palatinose maintained a more stable blood glucose profile and higher fat oxidation, which resulted in improved cycling performance compared with maltodextrin.
Results gathered from the study highlighted that when the athletes consumed the drink containing Palatinose they showed higher fat oxidation rates during the 90-minute endurance trial and performed better in the subsequent sprint test. On average, the athletes finished the time trial an entire minute faster with the drink containing Palatinose and could pedal more powerfully in the final five minutes of the time trial, compared to the maltodextrin control.
The results also demonstrated that Palatinose stabilised the blood glucose profile, with a lower blood glucose rise before exercise, and maintained this level throughout endurance exercise. A higher fat burning rate and lowered carbohydrate oxidation in energy metabolism were promoted. Beneo’s Palatinose is supplied locally through Savannah Fine Chemicals. •
Savannah Fine Chemicals – www.savannah.co.za
A new trend in sleep-friendly ingredients
The incorporation of sleep-friendly ingredients in food and beverages is expected to take off as it closely aligns with consumers’ desire for a better night’s rest through natural methods. This is according to GlobalData, a data and analytics company.
THE COMPANY’S GLOBAL 2019 Q3 Consumer Survey, indicates a notably higher proportion of Gen X and Gen Y consumers globally (79%) are concerned about tiredness/fatigue than the retired Silent Generation (58%). Among Gen Y, the pressure that comes with starting a new career, combined with a higher propensity to watch television or stream apps, could play a part in preventing regular sleep, leading to fatigue in day-to-day life.
The report, entitled, Foresights: NightTime Foods and RTD Beverages, highlights a growing awareness among consumers that their diets can have a major impact on their sleeping patterns.
Ramsey Baghdadi, consumer analyst comments, “Food and beverages with ‘sleep-friendly’ claims will perform well in an otherwise highly saturated market. They create a point of differentiation against traditional energy-boosting counterparts.”
Younger consumers are most vulnerable to feeling sleep deprived due to their hard-working, digital-orientated lifestyle. Manufacturers of products, such as the sleep-easy ice cream brand Nightfood and sleep-friendly ready-to-drink (RTD) brand Snoooze, have been focusing on products designed to be consumed shortly before bed to improve sleep patterns.
Baghdadi notes, “These products are an innovative example of how manufacturers can stand out from the competition by highlighting unique benefits to consumers. These could include such as specific lifestyle/health assistance, as product specificity is a key driver in consumer purchasing behaviour. Manufacturers should use more natural ingredients in their products as a significant proportion of consumers globally are concerned about chemical/pharmaceutical sleep solutions, following global trends towards simpler and more natural lifestyles.
“The key to sleep-friendly snacks is that they contain more plant-based ingredients that claim to improve digestion, natural melatonin levels and are low in sugar, leading to a deeper sleep,” he concludes. •
