NBT Nov 2011

www.nutraceuticalmag.com

Volume 7 Number 6 November/December 2011

Beverages

The Changing Face

Cardiovascular Health Heart Healing Pine Bark Targeting Cholesterol and Heart Health

Female Health

A Choice of Cranberry

Marine Nutraceuticals Seaweed and Well-Being

Sports Nutrition

Unlocking Consumer Confidence

Power Up with Proteins

• ingredients • functional foods • nutraceuticals • supplements • raw materials •

Acticoa® cocoa and chocolate

Natural indulgence and protection from the cocoa bean Contains cocoa flavanols

• Keeps you young and fit • Maintains heart health • Protects the brain • Nourishes the skin

Discover how healthy pure indulgence can be Barry Callebaut presents ACTICOA® cocoa and chocolate, the ultimate experience in healthy indulgence. Preserving the natural goodness of the cocoa bean, ACTICOA® cocoa and chocolate is the richest known source of antioxidants with three times as many cocoa flavanols as standard cocoa and chocolate. Cocoa flavanols, found in abundance in the raw cocoa bean, are among the most powerful antioxidants and enable ACTICOA® cocoa and chocolate to strengthen and protect both the body and

the mind. All you need is a small portion of ACTICOA® dark chocolate a day to maximize the beneficial effects of this ancient fruit. Best of all, ACTICOA® cocoa and chocolate preserves all the celebrated flavor and aroma of the world’s finest chocolate. Discover the unrivalled delicious taste and revitalizing effect of Barry Callebaut’s ACTICOA® milk chocolate, dark chocolate and cocoa powder today. www.acticoa.com www.barry-callebaut.com

Volume7 Issue6

contents

03

November/December2011Contents

40

18

44 Guest Editorial

05 FiE: Turning 25 in Paris Yishi Huang

50

64

Marine Nutraceuticals

32

News

06 The Latest News and Updates from FiE Europe and Ni 2011

R&D

18 Botanical Alternatives to Antibiotic Solutions Paolo Pontoniere and Roberto Crea

Cardiovascular Health 22 Formulating to Target Cholesterol and Heart Health Dr Ram Chaudhari

26 Heart Healing Pine Bark Sébastien Bornet

Beverages

28 The Changing Face of Beverages Tim van der Schraelen

Sports Nutrition

32 Faster, Higher, Stronger Anthony Martin

38 Immune Health: Just Do It David Walsh

40 Power Up with Proteins Stephen Moon

44 L-Carnitine in Beverages Adriana Williams

48 Seaweed and Well-Being Roberta Vinciguerra

GOED Report

50 The Controversy Associated with the Oxidation of EPA and DHA Oils Adam Ismail and Harry Rice

Female Health

52 A Choice of Cranberry Jacinthe Côté

Health Management 58 Relaxing with Lactium Sandrine Cuisenier

Last Word

56

64 Unlocking Consumer Acceptance of Novel Technologies Julia Johnson

Regulatory Review 70 Weighing Up the Evidence for Health Claims Dr Kevin Robinson

November/December 2011 www.nutraceuticalmag.com

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staff

Select, Secure & add value from nature colour - texture - taste - Health and nutrition food protection - visual impact

Be original

Be alive

Volume 7 Issue 6

November/December 2011 ISSN 1745-8307

Contributors Editorial Director

General Manager

Kevin Robinson +44 (0) 1392 202 591 kevin.robinson@via-medialtd.com

Miranda Docherty +44 (0) 1372 364 122 miranda.docherty@via-medialtd.com

Assistant Editor

Sales

Charlotte Hodgson +44 (0) 1372 364 130 charlotte.hodgson@via-medialtd.com

Gill Healy +44 (0) 1372 364 128 gill.healy@via-medialtd.com

Art Director/Production

Heba Hassanatou +44 (0) 1372 364 127 heba.hassanatou@via-medialtd.com

Paul Andrews +44 (0) 1372 364 126 paul.andrews@via-medialtd.com

Financial Officer Web Design/Marketing Claire Day +44 (0) 1372 364 129 claire.day@via-medialtd.com

Cherelle Saunders +44 (0) 1372 364 123 cherelle.saunders@via-medialtd.com

Editorial Advisory Board Susanne Fässler Marketing Communication Manager Frutarom Switzerland Ltd

Be authentic

Jörg Grünwald President Analyze & Realize ag

Be secure

Dr Michelle H. Jones Manager, Regulatory and Scientific Affairs Archer Daniels Midland Company

- Crédit Photo : à point studio

John Kurstjens Marketing Manager Lipid Nutrition

Be healthy

Chris Lee Event Director IIR Exhibitions Ulla Freitas Manager Scientific Affairs, Nutrition Lonza AG

Theodor Graser Head Pharma Industry DSM Nutritional Products Ltd Denzil Phillips Founder Denzil Phillips International Pedro Vieira Marketing Manager Kemin Health Europe Robin Ward Managing Director Excelsa Pharmaceuticals Sagl John Wilkinson Consultant Phytochemist and Director Herbal Sciences Int. Ltd Dr Paul Berryman Chief Executive Leatherhead Food International Norbert Weitkemper Managing Director Vital Solutions GmbH

To subscribe

Visit us at FIE (Paris) from Nov 29th to Dec 1st, 2011

Professionals working within the industries we cover may purchase a year’s subscription by sending a cheque for £100.00 made payable to Via Media UK Ltd, Wesley House, Bull Hill, Leatherhead, Surrey, KT22 7AH

booths 1C61 & 2A41 DIANA FOOD DIVISION

The global supplier of functional solutions from selected natural ingredients contact@diana-food.com | Tél. + 33 (0)2 99 29 20 30 | www.diana-group.com

www.nutraceuticalmag.com September/October 2011

No part of this magazine may be reproduced, stored in a retrieval system or transmitted in any form without permission.

Copyright © 2011, Via Media UK Ltd. All Rights Reserved The publisher endeavours to collect and include complete, correct and current information in Nutraceutical Business & Technology, but does not warrant that any or all such information is complete, correct or current.

The publisher does not assume, and hereby disclaims, any liability to any person or entity for any loss or damage caused by errors or omissions of any kind, whether resulting from negligence, accident or any other cause. Nutraceutical Business & Technology does not verify any claims or other information appearing in any of the advertisements contained in the publication, and cannot take any responsibility for any losses or other damages incurred by readers in reliance on such content.

guest editorial

05

Turning 25 in Paris

The leading event of the global food industry will take place in Paris from 29 November to 1 December this year. The Food Ingredients Europe & Natural Ingredients 2011 exhibition (Fi Europe & Ni 2011) gives the global food industry access to food formulation products and services from all over the world.

L

arger than ever before, Fi Europe & Ni 2011 engages the key industry manufactures and brands such as Corman, Döhler, Roquette, Cargill, Brenntag, Tate & Lyle, ADM, National Starch, FrieslandCampina, Barry Callebaut, DSM, Naturex, Cognis, BASF, CNI, Fortitech, Rousselot, Beneo, Döhler, ABF Ingredients, ACT, Azelis, Prayon, Caremoli, Bio Springer, Glanbia, Vitablend and many more. More than 23,000 professionals and decision makers in the food industry will gather at this global platform; it is a unique chance to meet existing and potential suppliers, learn about the latest trends and developments, acquire priceless industry knowledge and explore the unlimited networking opportunities.

Fi Europe was lunched in Utrecht, the Netherlands in 1986 with only about 20 exhibitors; most visitors to this show would describe it as being a fairly small and informal affair but already showing signs and hints of the good things to come. During the last 2 decades, the food industry has been experiencing significant evolution and — from simple cane sugar to 300 different sweeteners, from sea salt to sodium replacers, from eating an orange to taking vitamin supplements — Fi Europe has been a major part of this journey, showcasing the latest developments and trends and supporting the industry. Fi Europe is regarded by the industry as the ‘must attend’ event in staying abreast of ingredient developments and their suppliers.

the best people, innovations and companies involved in the ingredients community and recognize those who have demonstrated exemplary work throughout the year. The awards cover the categories of bakery, dairy, beverage, savoury/meat, confectionery and snacks. Special attention will be drawn to the award of Most Innovative Food Ingredient. Regardless of where you are located or the sector is which you operate, Fi Europe & Ni 2011 is the must attend event in the food ingredients industry. We look forward to welcoming you in Paris.

A Wide Range of Features The FiE & Ni Conference 2011 is a high level 3 day conference addressing the most important issues currently faced by the industry and highlighting exclusive case studies from top manufacturers. The conference will highlight key topics such as consumer trends in 2012, stevia, sourcing sustainable raw materials, ‘free from’ ingredients and products, and many others. Each topic will feature a line up of expert speakers from leading food and beverage manufacturers, ingredients suppliers and research organizations who will share their expertise and experience from across the globe.

Guided visitor Innovation Tours co-organized with NutriMarketing will explore the four cutting edge trends in food industry innovation; natural functional ingredients, new sensory experiences, weight loss management and digestive health solutions. In addition, free 30 minute seminar sessions will inform visitors of the latest innovations, developments and news, with key exhibitors presenting new product applications, cutting edge technology and practical insight.

For our 25th anniversary, we have extended and introduced new features to the New Product Zone; this year, not only will we display present innovations, but also review how the industry has developed in the last 25 years and take a visionary look into the future to predict how food will have evolved in a further 25 years. The Fi Excellence Awards celebrate

For more information www.fieurope.ingredientsnetwork.com

November/December 2011 www.nutraceuticalmag.com

06

FiE news

Kaneka Pharma Food and drinks manufacturers are invited to discover Kaneka Coenzyme Q10’s wide range of application possibilities and speak to Kaneka’s experts at stand 3D55. Visitors will also learn first hand of Kaneka Ubiquinol, Kaneka Glavonoid (an innovative polyphenol extract of liquorice) and Kaneka NAG (a biologically active form of glucosamine), in addition to the other functional ingredients that complete the range. Kaneka explains: “We believe that the market potential for functional products with Coenzyme Q10 is vast. Consumers are increasingly looking for products which help to maintain health and mental fitness and, in Europe especially, many people prefer to enjoy tasty products with added health benefits.”

Many producers see Coenzyme Q10 as the next logical step to follow the success of omega-3 products. With its neutral taste and a broad variety of health and beauty benefits, it allows the targeting of a range of consumers; from stressed out executives and sportsmen to the elderly. Coenzyme Q10, which occurs naturally in all body cells and is responsible for energy transformation, decreases in concentration with ageing — a lack of this vitamin-like substance results in the body failing to get sufficient energy from nutrition and its cells lacking protection against free radicals. Our modern lives, filled with extreme mental or physical exposure, unbalanced diets and negative environmental influences, contribute to the formation of free radicals, which damage our cells and may promote many health problems, including cardiovascular diseases and cancer. This antioxidant is produced by Kaneka in a natural, patent protected yeast process (www.kanekaq10.com).

Naturally Coloured LycoRed (stand 1E50) will feature its new line of naturally sourced colours, which are derived from natural carotenoids and feature unique shades and formulations, making them ideal for a variety of applications — from coatings for panned confectioneries to dairy products and beverages. The colours are in highly stable formulations, suitable for vegetarian and vegan products and range in shade from yellow, through orange to red. The company will also launch its latest development, SANTE, which is a natural, non-MSG “umami” and “kokumi” flavour enhancer ingredient. SANTE is a patented, natural tomato concentrate ingredient designed to successfully enhance taste and flavour in place of artificial flavour components or flavour enhancers. It can be used for salt and savory taste enhancement and allows for the reduction of sodium or expensive flavour components in food formulations. It can be used in ready made meals, snacks, cheese or meat products, savory and baked goods. Visitors are invited to the stand to taste delicious, healthy products made with natural colourants and SANTE. LycoRed is a global leader in healthy natural fortification, premix blends and colourants, serving the food, beverage, nutricosmetic and dietary supplement industries (www.lycored.com).

Naturex Achieves the Highest Rating in BRC Certification Naturex Inc. has successfully complied with the rigorous and thorough inspections of the BVQI certification body to gain BRC certification for its industrial site in New Jersey. “Gaining this grade-A BRC certification rewards the continuous and daily efforts of our teams and also recognizes Naturex’s guarantee to supply our clients with the highest level of quality and safety for our ingredients” says Nicolas Souchon, global quality assurance coordinator. The BRC Global Standards are a leading global product safety and quality certification programme, used by suppliers in more than 100 countries; a growing number of European and North American retailers and major manufacturers require this independent certification from their suppliers. This new BRC certification demonstrates the commitment and global approach of Naturex in meeting the highest existing quality assurance standards (www.naturex.com).

The Purity of Nature Brought to Perfection Barry Callebaut (hall 2, stand B14) has succeeded in developing a number of revolutionary techniques that yield cocoa of unprecedented quality and consistency, resulting in a 100% natural chocolate with a harmony of pure tastes and rich aromas, aptly named Terra Cacao. The most favourable altitudes and flavour-enhancing terroirs in the equatorial regions are sought and only the very best fruits picked to ensure optimum ripeness and maximum flavours and aromas. Insights gained from years of research have been utilized to develop a revolutionary, 100% natural method of controlling and enhancing the fermentation process, which involves the addition of certain high quality, naturally occurring ferments to ensure the right balance of micro-organisms and promote the growth of the right cultures during fermentation. The duration of the process is also carefully controlled to produce cocoa beans with high purity and unrivalled freshness.

Sun drying is another critical link in the chain; it halts the fermentation process while also protecting the beans from mould or fungal growth and is crucial in completing the development of flavours. Again, the equatorial regions ensure optimum conditions and the right balance between an intense sun and humid air, resulting in a maximum final moisture content of 8% without compromising the intensity and diversity of the cocoa’s taste profile. The dried, fermented beans undergo mild, temperature-controlled roasting in their shells to produce a cocoa liquor with a complex and delicate balance of flavours.

Because the innovative, advanced fermentation method and sun-drying process produce cocoa beans with virtually zero defects or off-flavours there is no question of masking flavours or rebalancing taste profiles — and only 100% natural ingredients are used. Years of research, experimentation and trial and error have gone into perfecting new cultivation techniques that yield vastly superior cocoa beans through 100% natural methods. Most importantly, Terra Cacao is helping to build a more sustainable future for the cocoa industry at large; by improving the overall quality and productivity of their crops, local farmers are able to earn better incomes and thus a better livelihood for themselves and their communities. Terra Cacao has been nominated for the FIE Confectionery Innovation of the Year Award, the winner of which will be announced on 29 November 2011 (www.barry-callebaut.com).

www.nutraceuticalmag.com November/December 2011

Waiting is over. tango. anaLYsis to go.

Instant Results with FT-NIR Spectroscopy Faster, simpler, more secure - with TANGO your NIR analysis speeds up. TANGO has exactly what users require of an FT-NIR spectrometer suitable for a food and nutraceutical QC lab: robustness, high precision and straightforward operator guidance.

An intuitive user interface with touch screen operation makes the analysis of food products and nutraceuticals available to everybody.

Contact us for more details: www.brukeroptics.com • www.tango-nir.com Bruker optik gmbH Rudolf-Plank-Str. 27 76275 Ettlingen Tel. +49 7243 504 2000 Fax. +49 7243 504 2050 E-Mail: info@brukeroptics.de

Innovation with Integrity

F T-NIR

08

FiE news

Vegetal Chitosan KiOnutrime-Cs Receives Positive EFSA Opinion In the European Food Safety Authority (EFSA) 5th batch released in late June 2011, EFSA issued a series of evaluations regarding Article 13.1 ‘general function’ health claims, which included a positive evaluation related to chitosan and the maintenance of normal blood LDL-cholesterol. A meta-analysis of randomized controlled trials, investigating the effects of chitosan consumption on blood lipids, was evaluated by the panel and showed a statistically significant reduction in total and LDL-cholesterol concentrations. The panel concluded that a cause and effect relationship had been established between the consumption of chitosan and the maintenance of normal blood LDL-cholesterol concentrations. It also considered that to obtain the claimed effect, 3 g of chitosan should be consumed daily.

The evident efficacy of chitosan in a matter vital to improving global health and well-being through nutrition has resulted in KiOnutrime-Cs, a unique, vegetal chitosan dedicated to the nutraceutical industry. KiOnutrime-Cs, a vegetarian fibre, is ideal for all weight management and cholesterol products thanks to its unique characteristics of unbeatable fat binding power (at least 800 times its own weight in fat); high quality, purity and safety; being non-allergenic and Kosher and Halal certified. Market leaders of the nutraceutical industry trust the efficacy of vegetal chitosan as a potent and pioneering fat-binder for weight and cholesterol management. Furthermore, in July 2011, pursuant to 21 CFR §170.30, chitosan derived from Aspergillus niger was determined by KitoZyme (stand 2D59) as being GRAS (Generally Recognized As Safe) as a secondary direct food ingredient (processing aid) for use in the production of alcoholic beverages; a decision based on scientific procedures and the consensus opinion of an independent panel of qualified experts. Such advancements in the realm of vegetal chitosan have triggered new developments of chitosan-based dietary supplements and broadened the scope for innovative nutraceutical products, particularly in the area of dietary supplements for sports nutrition, cholesterol management, functional foods, beverages, and Halal and Kosher products (www.kitozyme.com).

Opportunities for Combining Fruit and Vegetable Ingredients Snack food concepts that incorporate the goodness and great taste of both fruit and vegetables will take centre stage for Taura Natural Ingredients (stand 1E47), a company already known in the industry for its expertise in fruit innovation, thanks to its unique URC processing technology. It will now reveal its expanding portfolio, which will include URC vegetable ingredients. The new vegetable blends have been introduced as part of Taura’s market leading URC JusFruit range and offers manufacturers an opportunity to create natural, delicious and healthy products in tune with today’s market demands.

Mattias Van Uffelen, head of european sales at Taura, commented: “All the ingredients in our URC JusFruit range are formulated from 100% fruit or vegetable derived ingredients, including purees and non-deionized juices, helping manufacturers of snack products to create a range of nutrient-rich, clean label composite products that taste fantastic.” URC stands for Ultra Rapid Concentration, a unique process of concentrating the taste, texture and natural goodness of fruit into fruit pieces, flakes and pastes for use in applications such as muesli, cereal or snack bars, baked goods, cereals and confectionery. Also in the spotlight on Taura’s stand will be the latest additions to its URC fruit and vegetable portfolio, including: innovations with botanical extracts and inclusions, new and novel formats, and a variety of fruit sensations to inspire product development and category growth (www.tauraURC.com).

Latest Developments in Miniature-Scale R&D Technology Armfield Ltd (stand 3J24), manufacturers of a wide range of research and development equipment for the food, beverage and pharmaceutical industries, will be introducing several unique innovations in laboratory-scale processing technology. As a result of increased demand from marketing departments, food and beverage manufacturers’ R&D teams are required to prepare increasingly large volumes of sample product. In response, Armfield Ltd has developed the new FT94LT Mini Pilot System complete with Tubular Heat Exchanger.

FT94LT is a cost effective HTST/UHT processing system, based on a tubular heat exchanger, which boasts a range of options — including data logging — to tailor the product to your requirements. Pre-heating by vacuum steam makes it possible to work with a range of products, of varying viscosities, with ease. A higher flow rate allows the processing of large batches of product for extensive product testing and the system can be linked to an in-line Homogeniser (FT91) and Sterile Filler (FT83) to create a complete sterile process line in the laboratory. The new FT94LT is capable of throughputs from 30–100 L/H and process temperatures of up to 150°, yet can operate with as little as 15 litre process batches. The system is PLC controlled, with a high resolution TFT 20 cm colour touch screen panel with multiple pre-sets, making it easy to configure and monitor processing parameters at every stage.

Armfield are also introducing the recent addition FT174X Modular Miniature-scale HTST/UHT Process System to Europe. The innovative new system is the most flexible heat treatment system for use in the laboratory environment on the market. It is configurable to specific processes and applications and the entire unit is controlled via the 20 cm colour touch screen control panel to operate the tubular/plate heat exchangers, DSI unit or one of the many options that are available for this system. CIP and SIP facilities are built-in.

The system can integrate an in-line homogeniser (FT91) and include the optional Sterile Filler (FT83), Chilling Unit (FT63 or FT64) and mixing tanks to form a full miniature-scale production line — sterile or non-sterile, depending on the application. The FT174X is ideal for a wide range of applications including beverages, liquid foods, dairy and pharmaceuticals (www.armfield.co.uk).

Healthiness + Tastiness = Support for Consumer Well-Being Although food is undoubtedly important for the well-being and health of consumers, offering reliable, nutritionally balanced, sustainable and tasty food products is a real challenge.

Recognizing the technological and economic constraints encountered by food producers, the Roquette (hall 1, stand 1H15) development teams have dedicated the unique properties of their vegetable proteins, fibres, sugar substitutes and starches to the creation of new recipes — recipes that they intend to share with visitors to FiE. Present at the company stand will be French chef Marc Meurin, who will exploit the gustatory, nutritional and technological properties of NUTRALYS pea protein, NUTRIOSE cereal fibre and SweetPearl sugar substitute in recreations of sweet and savoury recipes from his menus. Visitors will also discover macaroons made with a new starch obtained from the yellow pea, which delivers a much sought after texture and neutral taste at an economic advantage. There will also be something of interest to beverage producers, as Roquette will share the results of a sensory survey that confirms the full bodied mouth feel imparted by NUTRIOSE fibre in water-based flavoured drinks with no added sugar. In addition, a selection of Roquette experts will be giving presentations at FiE’s conferences, sharing ingredients experience in the low sugar domain and offering solutions in foods addressing the weight control market (www.roquette.com).

www.nutraceuticalmag.com November/December 2011

Evolutionary, Revolutionary, Introducing Nexira A new creation is emerging from nature…

CNI, global leader in acacia gum, and Bio Serae, premier supplier of nutraceutical ingredients, combine their skills to become Nexira. The synergistic growth of Nexira will provide customers additional advantages: • Innovative ingredients portfolio – functional & nutraceutical benefits • Strong technical service and formulation support • Proprietary processing technologies • Global supply chain assurance • Regulatory leadership Customers can be certain that Nexira will continue to provide excellent service, maintaining the reputations of both CNI and Bio Serae.

Learn more about Nexira at:

www.nexira.com Visit us at FIE: Booth 3D33

10

FiE news

Versatility at Rousselot Rousselot (stand 3E41), the leading worldwide producer of gelatine and collagen peptides, will be presenting a comprehensive range of gelatines and collagen peptides. Owing to its versatile features, Rousselot gelatine is the ingredient of choice for the easy formulation of processed foods and drinks, in addition to offering an efficient solution for reformulating healthier products with lower levels of fat and sugar. New types of gummies and marshmallows will be available for tasting at the Rousselot stand. Peptan collagen peptides are meeting with growing success worldwide; scientific studies have demonstrated that this bioactive ingredient contributes to maintaining healthy bones and joints and helps to prevent osteopenia and osteoarthritis. Clinical studies have also demonstrated the moisturizing and antiageing effect of Peptan in skin beauty applications. Peptan has excellent organoleptic properties, is easy to handle and incorporate into functional foods and drinks, dietary supplements, nutrition bars. The sales and technical teams look forward to welcoming and helping customers to create innovative products based on Rousselot Gelatine or Peptan collagen peptides (www.rousselot.com).

Testing Times Made Easy Stable Micro Systems (stand 1J38), the world leader in texture analysis and powder flow instrumentation, will be showcasing its upgraded Exponent texture analysis software. Through the enhanced graphical interface, users can gain access to a wider selection of tests and background information and benefit from a clear and comprehensive overview of the TA.XTplus Texture Analyser’s capabilities. The new software suite includes improved data analysis, results spreadsheets, automatically generated charts and reports as well as an extensive sample video database that is ideally suited to the bakery, dairy, confectionery, meat, fruit and vegetable segments. The option of using a predefined quality control test or configuring bespoke test protocols and user specific projects supports the demanding test regimes of both new product development and ongoing quality control.

The impact of texture is as important as taste to the consumer and this analyser enables an objective evaluation of the impact of new ingredients and formulations on a product’s texture. A portfolio of specialist probes and attachments is available to measure and analyse textural properties of a huge range of foods. Jo Smewing, applications manager at Stable Micro Systems, said: “We are pleased to be releasing this new software, which will enable manufacturers to carry out objective assessment and repeatable testing of food ingredient and end product characteristics even more quickly and simply.

Existing customers will receive a free software upgrade so that they can benefit from the improved instrument flexibility.” Technical experts will be available at the stand to discuss how the company’s latest innovations can help to address the challenging new product development and stringent quality control needs of today’s food industry (www.stablemicrosystems.com).

Advanced Textured Vegetable Protein Ingredient Solbar (stand 2B47) will launch Supertex, the latest innovation in textured vegetable protein products. A specially extruded blend of soy derived, textured vegetable protein, Supertex is suitable for use in a variety of vegetarian and meat enhancement applications. The product is a blend of high quality, all vegetable source ingredients, processed using the twin screw extruder method. The result is a juicy, meat-like vegetarian option that boasts excellent textural and chewing qualities, superior water holding capacity, neutral taste and a pale colour that manufacturers can customize to fit any number of flavour profiles. The product’s major advantage is its ease of use; instead of sourcing and blending several ingredients food manufacturers can use Supertex as an easy, reliable all-in-one solution for both vegetarian and meat applications. FiE visitors will be able to sample freshly cooked vegetarian canapés featuring this innovative textured vegetable protein at Solbar’s stand, where additional products for beverages and protein bars also will be presented (www.solbar.com).

Polar Stability POLARIS (stand 3B89 – 9), one of the key players in the field of nutritional lipids, will be presenting its activities and product innovations. As an expert in innovative nutritional lipids, the company offers a wide range of health ingredients and a new high value ‘custom manufacturing’ activity. POLARIS will be highlighting its latest innovation in powders for food applications: a powder rich in omega-3 DHA, without taste or odour and ideal for inclusion in bakery formulations. In terms of nutritional oils, POLARIS offers a pure and natural salmon oil, obtained by reusing food industry co-products, which is deodorized and rich in omega-3 fatty acids. The company offers a range of deodorized oils with differing EPA/DHA omega-3 ratios to be included in food preparations.

POLARIS is able to guarantee the high stability and purity of marine and vegetable oils across its range of nutritional lipids thanks to its patented process, QUALITYSILVER. This process allows the stabilization of oils rich in polyunsaturated fatty acids against oxidation by delaying the oxidation phase of oil, thus efficiently protecting the organoleptic and nutritional properties of marine and vegetable oils. A leader in the nutritional lipid market, POLARIS is a prime partner for specialists in the food, nutraceutical and cosmetic supplements sectors. Discover the products and discuss future collaborations at FiE (www.polaris.fr).

www.nutraceuticalmag.com November/December 2011

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The leader of the pack Stay out in front when you choose EPAX condition-specific EPA/DHA concentrates. For over 170 years, we’ve led the pack in implementing global purity and quality assurance processes to keep our products ahead of the competition. As a leading global supplier of omega-3 marine oils, EPAX can provide the manufacturing expertise and services you need to be successful, including clinical documentation, local sales people and on-time deliveries. Experience the alpha of the omegas, contact your EPAX representative today.

For information and free samples contact us at + 47 70 13 59 60 or sales@epax.com www.epax.com

November/December 2011 www.nutraceuticalmag.com

12

FiE news

Chengdu Wagott Launches Private Label Tabletop Stevia Sweeteners Botanical extracts specialist, Chengdu Wagott Pharmaceuticals Co., has expanded its natural stevia extracts to a new range of tabletop REB A sweetener formulations. In co-operation with Brenner pharma/food (Israel), Wagott is now offering three unique private label product alternatives to mass market retail brands. Yonatan Brenner reports: “Wagott’s goal is to give strategic customers value opportunities with cost efficient solutions. In this case, we are co-operating with well known toll manufacturers in Europe and Israel for three distinct options with ViaSweet inside. We are extremely pleased with the finished product results, having successfully maintained the clean flavour profile of Wagott’s Stevia.” These tailor made versions include tablet dispensers, blisters and a patented liquid formulation. All products are offered in cleverly designed convenient packaging and delivered directly from toll manufacturer to Wagott customers.

In addition to this new development, Wagott is stepping up its marketing efforts in Europe, with major beverage and food brands having already approved ViaSweet as their sweetener of choice; the EU is coming closer to finalizing approvals for Stevia sweetened foods and new product launches are expected to take place before the end of the year. Chengdu Wagott has leveraged its pharmaceutical experience and GMP facilities to produce a wide range of natural plant extracts, developing its ViaSweet brand from farm to table. Controlled growing conditions across 12,000 acres (in five separate regions of China) mean guaranteed supply, but are, importantly, also subject to quality controls for standardizing flavour profile. According to Mr. Hua Jun, President of Chengdu Wagott, “We have increased our extraction capacities beyond 500 metric tons following the opening of our second $25 million Stevia facility in June 2011.

The Sichuan governmental Innovative Technology Companies Support Funds recently approved a second investment plan to expand Wagott’s two state-of-the-art botanical extraction plants. We have proudly opened our doors to a large number of multi-national food and beverage companies, coming to Chengdu to audit Wagott facilities.” Wagott is aAF-Anuncio-Assuritea-21x14.9.pdf proud member of the International Stevia 10/3/11 Council, owns US patents 5:47:31 PM for processing and purifying REB A, and ViaSweet was declared Self-Affirmed GRAS (generally recognized as safe) earlier this year (www.waggott.com).

A Healthy Outlook for Innophos Innophos (hall 2, stand G45), the producer of Cal-Rise and other speciality phosphates, will be outlining the potential to reduce sodium foods in baked goods at FiE in Paris. With the European market demonstrating a continued and determined move towards low sodium/sodium free platforms, opportunities exist for manufacturers who can offer alternative ingredients that provide the sodium reduction in an economical product, while meeting all other functional requirements developing from this widespread health trend. Taking centre stage will be Cal-Rise, the calcium-based, sodium-free leavening agent ideally suited to reducing sodium in bakery applications. A 1:1 replacement for SAPP 28, Cal-Rise is easily incorporated into existing recipes and baking processes and has minimal impact on flavour, texture or appearance. Cal-Rise can replace traditional sodium-based leavening agents, which typically contribute up to 25% of the overall sodium content in finished bakery goods, without negatively impacting taste. In addition, Cal-Rise offers attractive additional health benefits thanks to its 18% calcium content and has been successfully formulated in a wide variety of finished products.

On the first day of the show, Innophos will participate in the FiE conference programme, sponsoring the sodium reduction module, delivering a presentation entitled “Successful Approaches to Reducing Sodium in Food Applications without Compromising Taste or Functionality.“ Using case studies and independent research, it will explore the various options available to food manufacturers and processors looking to reduce the sodium content of their products and what impact those options have on flavour, texture and appearance. Innophos continues to expand its commercial portfolio of low sodium solutions for food applications, including SuperBind and CURAVIS So-Lo for meat blends and Texture-Melt for cheese blends. Innophos’ technical experts will be on hand at the stand to discuss specific application questions, while marketing representatives can offer advice on suitable applications for its products and communication of sodium reduction benefits (www.innophos.com).

FiE news

Nutrition

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American Peanut Council Reveals Global Potential for Peanut Ingredients At this year’s FiE the American Peanut Council (stand 2F49-11) will highlight how peanut ingredients are helping food developers across the world to create healthier, tastier products. Visitors can learn about the health and application benefits of various peanut ingredients, including flour, oil, butter and paste, and representatives will be available on stand to discuss the ways in which these 100% natural, gluten-free ingredients can boost the taste, texture and nutritional content of a wide range of foods. Peanut enhanced commercial products from around the world will also be on display. Peanut ingredients are an ideal option for product developers looking to formulate great tasting foods with enhanced nutritional profiles. As market interest in high protein diets increases and protein gains more mainstream recognition as a beneficial tool for weight management, peanut flour (containing 40%–50% protein, depending on the level of fat) provides manufacturers with an ideal solution for formulating products with high levels of quality plant protein. Packed full of nutrients and dietary fibre, it is naturally cholesterol free.

Peanut oil is also naturally trans-fat free and contains a nutritious blend of monounsaturated and polyunsaturated fatty acids that, like olive oil, has the potential to reduce cholesterol levels and help to decrease the risk of heart disease. Its high smoke point (232oC) also makes it an ideal frying oil that offers shorter frying time and less fat absorption. For manufacturers looking to produce innovative ethnic foods such as satay sauce, peanut paste is both healthy and functional, delivering deep flavour and a textural boost. Louise McKerchar, european marketing director, American Peanut Council (www.peanutsusa.org.uk) commented: “Health and body conscious consumers are increasingly looking for competitively priced, healthier foods that taste great. Tasty, cost effective and nutritious, peanut ingredients can help manufacturers to overcome these challenging demands. Thanks to their exceptional versatility, they can enrich many diverse applications — from cereal bars and fried foods to baked goods and confectionery.”

Carnipure™ Purity you can trust D.D. Williamson Finalist in Beverage Innovation Category Judges on the FiE 25 th Anniversary Excellence Awards panel have named D.D. Williamson (UK) Ltd. as Finalist in the Beverage Innovation of the Year category.

The innovative ingredient is Acid-Proof, Class One Caramel Colour (DDW 520).

Conventional Class One caramel colour is stable down to pH 3.5, making DDW 520, stable below pH 2.5, a breakthrough in soft drink concentrates.

Manufacturers can label it “Colour Plain Caramel” in Europe and, as a darker Class One, it requires less dosage. This innovation may transform store brand cola formulations; customers on three different continents have also used DDW 520 in flavours, cherry drinks, iced teas, distilled spirits, sauces and cakes. The Fi Excellence Awards ceremony will take place on 29 November (www.ddwilliamson.com).

Carnipure™, Lonza’s L-carnitine, is a natural nutrient essential for energy metabolism. Products displaying the Carnipure™ quality seal on the packaging show the consumer that they contain pure L-carnitine from Lonza Ltd, Switzerland.

Visit our stand 1F39 at FiE Paris.

Carnipure™ offers purest L-carnitine and is a trademark of Lonza Ltd, Switzerland.

www.carnipure.com carnipure@lonza.com

November/December 2011 www.nutraceuticalmag.com

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FiE news

Azelis Food Showcase New Developments Azelis Food & Health (stands 1D21 and 1D25) will present their range of high quality innovative ingredients, which it offers from leading edge suppliers to food manufacturing customers looking to create products with distinctive, marketable properties or to drive up value and improve overall quality. New developments include the acquisition of FIT Ltd, part of the S&D group, in the UK, which has resulted in a greatly enhanced portfolio and new food approved processing facilities. The acquisitions of Finkochem d.o.o and S&D Group have led to an increased presence in previously less developed markets in Serbia, Bulgaria and the adjacent countries and complements the company’s industry focused product range in this region. In addition, the acquisition of YDS Chemicals in Belgium means an enhanced presence in the important speciality food market in Benelux. Azelis is primed for further market growth, building on its expert knowledge and added value service offering to customers — including outstanding technical support and nutritional advice, combined with global sourcing, efficient supply chain solutions and local deliveries, when and where needed (www.azelis.com).

BENEO to Strengthen Chain of Expertise BENEO (hall 4, stand 12) — one of the leading manufacturers of functional ingredients — will demonstrate its continual commitment to supporting customers in all phases of product development by announcing the creation of its BENEO-Technology Center, which brings together BENEO’s longstanding food application and technical expertise to enhance and encourage product innovation.

As such, it will complement the company’s chain of expertise, providing customers with specialist advice to tackle technical questions in product development and formulation. The foundations for this were laid in 2009 when BENEO founded the BENEO-Institute, which offers guidance and thought leadership in nutrition, health and regulatory affairs.

Additionally, BENEO has developed its expertise to provide customers with dedicated consumer and market insights, going so far as developing product and marketing concepts to demonstrate the benefits of their functional ingredients. Highlighting one of the areas of expertise covered by the BENEOTechnology Center, Rudy Wouters (vice president Food Application Technology and head of the BENEO-Technology Center) will be presenting on the topic of creating texture and creaminess in reduced fat food products (www.beneo.com).

www.nutraceuticalmag.com November/December 2011

ADM Highlights Extensive Ingredient Portfolio at FiE 2011 Archer Daniels Midland Company (stand 2D21) will showcase the latest additions to its expanding ingredient portfolio, with new products to be featured ranging from the darkest dry cocoa powder on the market to the world’s first vegetable based protein that offers clarity and high quality protein nutrition to beverage manufacturers. To celebrate the 100th anniversary of de Zaan — ADM Cocoa’s premier cocoa and chocolate brand — providing cocoa and chocolate solutions to customers in the food and beverage industry, the company will place a particular focus on highlighting its chocolate expertise. ADM Cocoa will showcase its range of high quality chocolates, cocoa powders, liquors and butters, and the latest addition to the company’s expanding portfolio of premium cocoa powders will also be unveiled.

In addition, ADM will introduce CLARISOY to the European market after its successful launch in the US earlier this year. The world’s first vegetable based protein that offers clarity and high quality protein nutrition, CLARISOY has been specifically designed for use in low pH beverage applications such as sport and recovery drinks. ADM Natural Health and Nutrition’s portfolio of ingredients will include Novasoy soya isoflavone concentrates and the CardioAid range of phytosterols and phytosterol esters, which can be used in a variety of applications to reduce blood cholesterol levels. Experts from the company will also be able to detail how its portfolio of soya isolates and concentrates can help manufacturers to reduce levels of salt in their products. Those attending the show will also be able to learn more about ADM’s approach to sustainability; the company has put in place a variety of programmes to help to ensure that the crops it sources are responsibly produced and ADM Cocoa’s flagship Socially and Environmentally Responsible Agricultural Practices Programme (SERAP) has distributed more than $10.4 million in funding to cocoa grower cooperatives and their members since it was established in 2005. Visitors will be invited to try products containing the company’s high quality, value added ingredients and to join ADM Cocoa in commemorating a successful 100 years of the deZaan brand by sampling pure deZaan Belgian chocolate truffles. Sales and technical experts from across ADM’s wide ranging ingredient portfolio will be on hand to offer applications advice and insights into current and future market opportunities (www.adm.com).

World Market Leader for Collagen Proteins GELITA® bioactive collagen peptides stimulate certain body functions GELITA is the leading company for manufacturing and marketing collagen proteins. Coordinated from the headquarters in Eberbach, Germany, GELITA provides customers around the world with products of the highest standard, comprehensive technical expertise and sophisticated solutions.

More than 20 sites and a global expert network ensure that state-of-the-art know-how is always available for customers. More than 135 years of experience in the field of collagen proteins are the basis of GELITA’s performance. A strong requirement for innovation is the driving force of the family-owned company that is continually looking for new solutions.

Real beauty comes from within VERISOL®, administered orally, influences the skin’s collagen metabolism directly from the inside. In this way it increases the skin moisture and prevents the formation of wrinkles. VERISOL® can be easily incorporated into the most varied of products.

Scientifically proven to stimulate measurable regeneration of joint cartilage FORTIGEL® stimulates the cartilage cells to increase the production of both collagen and proteoglycans – the two major components of cartilage.

Thus FORTIGEL® considerably improves joint mobility, reduces pain and hence produces a higher quality of life.

Anti-catabolic collagen peptides for durable performance PEPTIPLUS® is a valuable source of collagen proteins which provides a longlasting energy supply. It consists of basic building blocks for connective tissue production and comprises a high anti-catabolic effect. PEPTIPLUS® is suitable for manifold applications like nutritional bars or protein enriched beverages.

GELITA AG · Uferstr. 7 · 69412 Eberbach · T: +49 627184 01 · service@gelita.com · www.gelita.com

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FiE news

Unique Property Profiles with Beauty, Joint Health and Calorie Management GELITA (stand 3F21) will be showcasing their range of collagen proteins, including Verisol bioactive collagen peptides, which substantially increase skin elasticity and prevent the formation of wrinkles by stimulating skin metabolism and the formation of new collagen from within. The optimized collagen peptides that comprise Fortigel stimulate the cartilage cells to increase the production of both collagen and proteoglycans — the two major components of cartilage. Vitarcal comprises a complete range of collagen proteins that provide convincing solutions for calorie management without compromising their sensory profiles, which is a critical success factor for modern foodstuffs. Collagen proteins are important in all modern food products and, if texture is the key aspect, gelatine is the ingredient of choice. Tailor made to individual applications and production parameters, gelatine provides foamy, jelly, chewy, firm, highly viscose — or any other — textures as required (www.gelita.com).

Here to Spray

Ocean Spray Brings Berry Inspiration

Uelzena (stand 4A19) is one of the leading European suppliers of customized powder processing solutions to the worldwide food industry. Their core process, spray drying, is complemented by mixing, packaging and agglomeration processes. Uelzena also applies unique and innovative technologies such as the LiCap process, with which melts can be directly transformed into powders.

The company will showcase a remarkable variety of tailor made spray dried food colour, vitamin and mineral solutions made according to customers’ specifications. In addition to this, the company provides a large assortment of ingredients by offering innovative solutions for the production and processing of foods. Uelzena’s own ingredients range, to be highlighted at the show, includes the innovative SEED range of chocolate and cocoa butter based beta-5 crystals, which allow the production of chocolate without the need to use a tempering unit and SENS — a high quality chocolate (made from 100% conched chocolate) and nut powders for bakery, confectionary and ice cream applications. The cutting edge HEALTH ingredients range of functional lipid powders including vegetable based omega-3, omega-6 and MCT lipid powders will also be among the new products launched (www.uelzena.de).

Ocean Spray Ingredient Technology Group (ITG) will be highlighting the wide ranging applications of the cranberry; with more than 1700 new cranberry product launches in 2010, cranberry ingredients are growing in popularity across many sectors and Ocean Spray’s (stand 2D41) sweetened dried cranberries (SDCs) and BerryFusions Fruits will be on show to inspire further product innovation.

Marion Burton, marketing manager at Ocean Spray ITG, commented: “The cranberry works well in confectionery, baked goods, cereals and dairy products and is being used across the globe in an ever-expanding range of combinations.

Well known for its health benefits, its sweet, tart taste and vivid red colour, the cranberry is a hit with consumers … Its versatility is one of the cranberry’s key attributes and, reflecting this, our cranberry ingredients are available in a wide variety of moisture contents and sizes to suit almost any application.” Visit Ocean Spray’s stand to discover their extensive range of cranberry ingredients.

Representatives from the company will be available to offer information and advice on the cranberry and its applications, as well as an insight into the latest health research (www.oceansprayitg.com).

www.nutraceuticalmag.com November/December 2011

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FiE news

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The True Meaning of “Strategic Nutrition” As a growing number of consumers look to fortified functional foods and beverages to maintain their overall health and wellness, countless opportunities exist for manufacturers in the global marketplace. Throughout the past 25 years, Fortitech (stand 3E33) has continuously set the standard in the field of fortification with unparalleled expertise. Solely dedicated to the development and manufacturing of custom nutrient premixes, Fortitech can source more than 1400 ingredients from a comprehensive selection of vitamins, minerals, amino acids, nucleotides and nutraceuticals, enabling manufacturers to target the specific needs and demands of any consumer demographic with Strategic Nutrition. For FiE 2011, the company has developed samples that demonstrate their versatility as a premix manufacturer with a range of food and beverage product applications. Samples include: a heart healthy fortified salsa that includes vitamins A, C and E in addition to CoQ10, lycopene and selenium; an energy enhancing gum fortified with taurine, guarana and B vitamins; and a clear protein drink with electrolytes for sports nutrition.

All Fortitech premixes adhere to the criteria set forth in the Fortitech Quality Standard Seal, which reaffirms the company’s values of leadership, integrity and certification and ensures that all premixes meet — or, in many cases, exceed — industry standards for safety, traceability and more. These premixes enable manufacturers to develop improved products that target specific demographics or health conditions, assure specific label profiles and are used in a variety of applications including baby formulas, cereals, bars, dairy products, nutrition and sports drinks, juices, snacks, waters, candies, spreads and supplements, to name just a few (www.fortitech.com).

Breakthrough Bars VSI (hall 4, stand G105) is a leading producer of food bars in Europe and will be present at FiE with new and exciting concepts. The company aims to provide visitors with fresh ideas to develop the bar they need. Those seeking a breakthrough sports bar, delicious diet bar or healthy snack can visit the stand to see experts demonstrate how the extensive knowledge in the design and production of bars can benefit a wide range of individual requirements.

This year VSI will be celebrating its 25 th year of producing bars and, to mark the occasion, visitors will have the chance to taste various bars and sample the possibilities on offer. VSI will also present its new ‘must see’ concepts in functional food bars (www.vsi.nl).

STA-LITE® Polydextrose Helps you keep consumers healthier and your business in shape ...

Looking for an easy and cost-effective way to create fibre-rich foods and beverages that can help manage weight and maintain digestive health?

Tate & Lyle’s STA-LITE® Polydextrose contains just 1 kcal per gram and delivers versatile bulking properties to keep great taste and texture when full calorie carbohydrates are removed.

STA-LITE® Polydextrose also adds prebiotic fibre functionality to no-added sugar and reduced-calorie products, so you can position them for digestive health benefits.

As a clean-tasting, multi-functional ingredient it is available in convenient dry and liquid forms and is easy to use in all formulations, with high solubility, clarity and process stability.

Please find more information at www.tateandlyle.com/keepinshape or email: fibres.info@tateandlyle.com © 2011 Tate & Lyle

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R&D

BOTANICAL ALTERNATIVES TO ANTIBIOTIC SOLUTIONS The world is mired in a deadly and expensive arms race. But rather than being a military endeavour, this race is of a medical nature — healthcare providers versus a growing number of superbugs. And, for now, the superbugs are winning.1 For decades, following Fleming’s discovery of penicillin, scientists considered antibiotics to be a safe and effective method of eradicating infectious diseases. Until 20 years ago, this notion may have held true; however, the world has been experiencing a resurgence of old contagions and the birth of new ones.2 The Offence Today, methicillin-resistant Staphylococcus aureus (MRSA), multidrug‑resistant Mycobacterium tuberculosis (MDR‑TB), vancomicin-resitant enterococci, cephalosporin-resistant Neisseria gonorrhea, carbapenem-resistant Klebsiella pneumoniae and antibiotic-resistant Clostridium difficile — to name just a few — are a great source of morbidity and cause thousands of deaths every year worldwide. The Centers for Disease Control (CDC) reports that there may be as many as 500,000 cases of Clostridium difficile (C. difficile) infection occurring annually in the US; up from 150,000 cases in 2001.3 With an annual death toll exceeding 15,000, C. difficile is now the most common cause of infectious diarrhoea in US hospitals and long‑term care settings.4 According to Science 2.0, MDR‑TB is a growing problem in India, whereas in the US a report revealed that MDR‑TB is greatly increasing the risk of contracting TB among the African–American population.5,6 Furthermore, the emergence of plasmidencoding carbapenemase-resistant metallo‑ß‑lactamase (PCM or NDM‑1), an enzyme that renders bacteria resistant to a broad range of ß‑lactam antibiotics (including the antibiotics of the carbapenem family, the preferred treatment for antibiotic‑resistant bacterial infections) has scientists worldwide calling for urgent action to stop the spread of this plasmid. Bacteria that produce carbapenemases are often referred as ‘superbugs’ because they cause difficult‑to‑treat infections.7 Antibiotic resistance has become such a widespread phenomenon that the US

CDC has named it as “one of the world’s most pressing public health problems.”8 Writing in the The Lancet Infectious Diseases, Dr Tim Walsh, a leading authority in multidrug‑resistant Enterobactericeae infections — which include E. coli and salmonella — warned that the spread of drug‑resistant bacteria genes could herald the end of the antibiotics age.9

The Paradox The Antibiotic Paradox is a problem that has been created by overusing these life‑saving drugs to manage conditions that could be easily addressed just by strengthening our immune system or avoiding, more absurdly, treating virus‑induced illnesses, such as influenza — which is insensitive

to antibiotics — with the latest class of antibacterial remedies.10 Also, the widespread use of antimicrobial agents, such as wipes, hand‑sanitizers and nebulizers, as well as the creation of antibacterial coated surfaces, including tabletops and antimicrobial tools, have compounded the problem. Whenever a chemically synthesized agent is used against micro‑organisms, a few of the organisms survive the application and some random mutations will produce bacteria resistance to the drug. Discontinuity of treatment — patients failing to complete their course of antibiotics — or an incorrect prophylaxis may produce a failed cure and help the emergence of a more resistant strain of the bacteria we intended to eradicate.

The Antibiotic Paradox is a problem that has been created by overusing these life-saving drugs to manage conditions that could be easily addressed just by strengthening our immune system.

www.nutraceuticalmag.com November/December 2011

R&D

Drug-Resistant Bacteria Environments And the rise of drug‑resistant bacteria is not only fostered by the direct use, or misuse, of antibiotics in hospitals or for individual therapy; nowadays, bacteria also mutate in animal environments through the widespread practice of adding penicillin and tetracyclin to animal feed to improve the growth rate of healthy animals, to reduce the amount of feed used in their diet, for animal treatment during illness, and to curb recurrent infectious outbreaks caused by livestock living in cramped and unsanitary situations. Reports by the Natural Resources Defense Council, Inc. have found that approximately 80% of all antibiotics used in the US are utilized in animal environments to promote faster growth and less feed. 11 According to the Organic Consumers Association, the use of antibiotics on farms has led to an increase in antibiotic‑resistant cases of

campylobacter and salmonella food poisoning in humans. 12 In particular, virginiamycin‑resistant bacteria — which can be found in almost 50% of supermarket‑sold chicken, turkey and pork — are directly responsible for at least 5000 case of grave food poisoning annually. Furthermore, virginiamycin‑resistant bacteria in chicken are believed to be the causative agent for the rise of synercid‑resistant bacteria in humans. The US National Academy of Sciences claims: “The spectre of untreatable infections — a regression to the prebiotic era — is looming just around the corner.” 13 In a recently published study, the Cook County Hospital (Illinois, USA) and the Alliance for the Prudent Use of Antibiotics reported that the use of antibiotics from all animal sources costs Americans $16.6–26 billion annually. 13

A New Defence Strategy The Achilles’ heel of the pharmaceutical approach to prevention and therapy

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for bacterial epidemics has shown its limits during Europe and America’s latest food‑borne epidemics. There is an opportunity, however, to revisit our traditional approach to antimicrobial and pathogen control, whether it be for human diseases, food safety control and/or decontamination — as in the case of an outbreak — or to expand our scientific and medical interest into natural active compounds that may provide a new and more general defence against bacteria and viruses as well. Of all the natural compounds being tested in the nutraceutical and biopharmaceutical field for their antibiotic and antimicrobial properties, phytomolecules hold the greatest promise for a solution to the antibiotic paradox. Phytomolecules, a class of plant-based biogenic substances (which includes flavonoids, carotenoids, terpenoids and polyphenols), are derived from fruit and vegetables, are credited with having healthy and restorative properties, and as being a good source of

November/December 2011 www.nutraceuticalmag.com

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R&D

many of the bioactives used to produce some of the newest biopharmaceuticals.

Recently, a Medical University of South Carolina study reported that thanks to catechins (a specific class of flavanoids found in plants ranging from grape to cocoa), coffee and tea drinkers run a 50% lower risk of contracting MRSA. 14 The study also estimates that, had it not been for coffee and tea catechins, the number of MRSA carriers — now standing at 2.5 million in the US — would be much higher. Processed and raw honey have been recently reported to be an effective antimicrobial agent against the proliferation of both Gram‑negative and Gram‑positive bacteria. 15 Furthermore, the list of plants and plant extracts, including echinacea, goldenseal, sage, garlic, ginseng, peppermint and thyme, exhibiting (either proven or suspected) antimicrobial and antibiotic properties grows longer by the day. 16 But of all the natural/novel compounds being investigated by the nutraceutical, pharma and food industries, olive polyphenols and specifically hydroxytyrosol (HT) — which have been shown to have a potent antibacterial activity against E. coli 107:H57, salmonella and listeria — hold the most promise. 17

Hydroxytyrosol A recent study assessed the antimicrobial effects of HT and other phenolic compounds against Gram‑positive and gram‑negative bacteria ( Streptococcus pyogenes, Staphylococcus aureus [ S. aureus ], E. coli and Klebsiella pneumoniae ). 18 Although the majority of the compounds tested exerted only minimal antimicrobial action, HT induced powerful inhibition of four bacterial strains. 19 One of the first complete reports of HT’s potential effects against human pathogens demonstrated that this natural product exerted inhibitory actions against 49 strains of clinically relevant bacteria, including Haemophilus influenzae , salmonella and S. aureus . 20 HT, at minimum inhibitory concentrations ranging from 0.24–31 µg/mL, had broad‑range effects against the bacterial strains studied. 20 On the basis of these findings, the authors proposed that HT could exert therapeutic effects for the treatment of human respiratory tract and intestinal infections. HT’s efficacy as an antimicrobial also applies to its unique

activity against S. aureus ’ enterotoxin A (SEA). Laboratory experiments, conducted at the US Department of Agriculture in California, using CreAgri Inc.’s proprietary HT formulation, Hidrox, at 12%, demonstrate that the use of HT and olive polyphenols are natural, safe antimicrobials against food‑borne pathogens and some of their virulent toxins, especially Shiga toxin, produced

by E. coli and S. aureus in meats, poultry and humans. 21 Similar to E. coli’s toxin, SEA is a super antigen that contributes to human emesis, diarrhoea, arthritis and toxic shock. Evidence that HT may easily penetrate tissues and cells as a result of its unique bioavailablity, together with the discovery of new processes to mass produce large, safe and effective quantities of olive polyphenols and HT for medical and industrial applications, may provide a viable alternative way to manage bacterial outbreaks and deliver some therapeutic effects not easily obtainable with traditional synthetic antibiotics. 21 The beneficial effect of HT and olive polyphenols on the immune system and the enhancement of the phagocytic activity of white cells/lymphocytes indicate that the benefits provided by the HT and olive polyphenols may be two fold: a direct antimicrobial activity against the pathogens and their toxins as a result of its direct protein‑modifying activity mechanism; the potentiating and enhancing of innate immune defence that helps the human body to fight the toxic effects of bacterial infection.22–24 In addition, their strong safety profile and ready availability as dietary supplements (Olivenol Plus) would justify their study as an alternative natural treatment for epidemic bacterial outbreaks affecting humans. HT from olives could provide a new, more effective and substantially safer approach to health management and food safety.

For more information Paolo Pontoniere Director of Communications CreAgri Inc. Tel. +1 510 732 6478 ext. 107 ppontoniere@creagri.com www.creagri.com Roberto Crea, PhD Founder and Chief Scientist CreAgri Inc. rcrea@creagri.com Tel. +1 510 732 6478

www.nutraceuticalmag.com November/December 2011

References 1. S.R. Palumbi, The Evolution Explosion: How Humans Cause Rapid Evolutionary Change (W.W. Norton & Company, New York, New York, USA, May 2001).

2. S.B. Levy, The Antibiotic Paradox: How Miracle Drugs Are Destroying the Miracle (Plenum, New York, New York, USA, 1992) p 279.

3. www.cdc.gov/washington/testimony/2008/ t20080624.htm.

4. http://integrisok.com/cdiff.

5. www.science20.com/news/mutated_ tuberculosis_a_growing_problem_in_india 6. www.bcm.edu/news/item.cfm?newsID=3498.

7. http://thewatchers.adorraeli.com/2011/04/27/ scientists-are-calling-for-urgent-action-byhealth-authorities-worldwide-to-tackle-thenew-superbug-strains.

8. www.cdc.gov/features/worldhealthday 9. www.shirleys-wellness-cafe.com/superbug.htm.

10. P.R. Lee and C. Lin, “The Antibiotic Paradox: How the Misuse of Antibiotics Destroys Their Curative Powers (Review),” Perspect. Biol. Med. 46(4) 603–604 (2003).

11. http://blogs.desmoinesregister.com/dmr/index. php/2011/02/25/80-percent-of-antibiotics-goto-animals.

12. www.organicconsumers.org/Toxic/animalfeed. efm.

13. http://www.huffingtonpost.com/2011/05/25/ antibiotics-in-animal-fee_n_867123.html?

14. www.webmd.com/food-recipes/ news/20110711/can-hot-coffee-or-tea-cutmrsa-risk.

15. www.hindawi.com/journals/btri/2011/917505.

16. www.savewithgreen.com/green-tips/herbs/ herbalantibiotics.htm.

17. P.M. Furneri, et al., “Antimycoplasmal Activity of Hydroxytyrosol,” Antimicrob. Agents Chemother.

48(12), 4892–4894 (2004).

18. E. Medina, et al., “Comparison of the Concentrations of Phenolic Compounds Olive Oils and Other Plant Oils: Correlation with Antimicrobial Activity,” J. Agric. Food Chem.

54(14), 4954–4961 (2006).

19. A. Tafesh, et al., “Synergistic Antibacterial Effects of Polyphenolic Compounds from Olive Mill Wastewater,” Evid. Base. Compl. Alternative Med. 2011, article ID 431021 (2011).

20. G. Bisignano, et al., “On the In Vitro Antimicrobial Activity of Oleuropein and Hydroxytyrosol,” J. Pharm.

Pharmacol. 51(8), 971–974 (1999).

21. F. Mendel, et al., “The Olive Compound 4‑Hydroxytyrosol Inactivates Staphyloccoccus aureus Bacteria and Staphylococcal Enterotoxin A (SEA), J. Food Sci. (2011).

22. www.nature.com/ejcn/journal/v58/n6/ full/1601917a.html?iframe=true&width=80%25 &height=80%25%23aff1.

23. www.scipharm.at/download.asp?id=629.

24. C. Manna, et al., “Biological Effects of Hydroxytyrosol, a Polyphenol Form Olive Oil Endowed With Antioxidant Activity,” in V. Zappia, Ed., Advances in Experimental Medicine and Biology, Vol. 472: Advances in Nutrition and Cancer 2 (Kluwer Academic/Plenum Publishers, New York, New York, USA, 2010).

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cardiovascular health

Formulating to Target Cholesterol and Heart Health

C

ardiovascular Disease (CVD) encompasses a number of different disease processes that can affect the proper function of the heart and the blood vessels that supply the heart and the brain.

Two common potentially deadly consequences are heart attack and stroke. About half of heart attacks result from arrhythmias that interfere with the normal pumping action of the heart, with the other half occurring as a consequence of the buildup of fatty deposits — called cholesterol — in the relatively small coronary arteries that supply blood to the heart muscle itself. Cholesterol is a waxy, fat-like substance made in the liver and other cells, certain levels of which are required for the proper functioning of the body. It is also found in some foods, including meat, dairy products and eggs. An acute blockage of blood

flow through the narrowed vessels often occurs as a result of the rupture of a fatty deposit (called ‘plaques’) that cuts off the vital coronary artery blood flow to the heart muscle, causing a temporary lack of oxygen (known as ‘ischemia’) that results in acute pain and subsequently damages the heart muscle itself. Our blood contains three main types of cholesterol: Low density lipoprotein (LDL), often referred to as ‘bad cholesterol,’ increases the risk of heart disease. It carries fat to all areas of the body and, according to the National Cholesterol Education Program, levels from 130-159 mg/dL are considered to be borderline high.

High density lipoprotein (HDL), frequently labelled as ‘good’ cholesterol, carries fats from the heart and other areas of the body back to the liver for removal. A high level of

www.nutraceuticalmag.com November/December 2011

HDL in the blood indicates a healthy heart as it is associated with lower levels of LDL and therefore less plaque formation.

Very low density lipoprotein (VLDL) is formed from a combination of cholesterol and triglycerides.

It is heavier than LDL and is also associated with atherosclerosis and heart disease.

Dietary Approaches to Lowering CVD Risk Dietary approaches to lowering the risk of CVD include reducing consumption of saturated and trans fatty acids in the diet and increasing that of helpful heart protecting bioactive food components, such as monounsaturated fatty acids, plant sterols, omega-3 fatty acids, dietary fibre, dietary antioxidants, folic acid and vitamin B12.

cardiovascular health

Plant Sterols The reduction of high blood cholesterol is an important line of attack in the fight against CVD and its necessity has led to the development of important drugs, such as cholesterol-lowering statins. In addition, increased intake of various cholesterol fighting dietary components, such as plant sterols (phytosterols), can be of help in combating hypercholesterolemia and CVD. Sterols are an essential constituent of cell membranes in animals and plants; cholesterol is the sterol found in human cells, whereas phytosterols are produced by plants. According to some studies, phytosterols may help to lower LDL cholesterol levels by as much as 15% by competing with cholesterol in the digestive tract and blocking its intestinal absorption — this has lead to a health claim for plant sterols being recognized by the US Food and Drug Administration (FDA). Phytosterols were first marketed in fortified margarines and have proven to be effective in lowering blood cholesterol at doses of about 2 g/day. The development of new food formats containing plant sterols — such as bread, cereals, beverages, yoghurt and yoghurt drinks and low fat cheese — are important to spur continued market growth in the sector.

The body manufactures about 80% of the cholesterol in serum and body tissues — only about 20% comes from food. Everyone inherits a different body factory; although two individuals may consume identical diets, their cholesterol patterns may vary significantly. Because LDL cholesterol constitutes the largest fraction, it and total cholesterol follow the same pattern; when one is high, so is the other.

Omega-3 Fatty Acids The FDA has also approved a qualified health claim for products containing the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In a study published in the American Journal of Health System Pharmacy (March 2007), patients with high triglyceride levels and poor coronary artery health were given 4 g/day of a combination of EPA and DHA in addition to some monounsaturated fatty acids. Patients with very unhealthy triglyceride levels (above 500 mg/dL) on average reduced their triglycerides by 45% and their VLDL cholesterol by more than 50%.

In addition, there is some suggestion that DHA may reduce blood levels of C-reactive protein, a biomarker of inflammation. The American Heart Association recommends

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eating 0.5–1.8g of EPA and DHA per day to protect against heart disease and, according to Packaged Facts, sales for omega-3 containing foods were $2 billion in 2006. In 2011, retail sales of foods and beverages enriched with omega-3 fatty acids are expected to exceed $7 billion.

Dietary Fibre Fibre can protect against coronary heart disease by lowering blood cholesterol, attenuating blood triglyceride levels, decreasing hypertension and normalizing postprandial blood glucose levels. The consumption of dietary fibre, especially water-soluble fibre, is inversely associated with coronary heart disease risk and the National Academy of Sciences recommends a fibre intake of 38 g and 25 g/day for men and women, respectively, based on an intake of 14 g of fibre/1000 calories. Intakes of 5–10 g of soluble viscous fibre/day can reduce blood cholesterol.

In the US, the FDA has approved two health claims for soluble fibre — for beta glucan found in oats and psyllium seed husk. The consumption of nuts may also have important health benefits for the heart and a qualified health claim for walnuts has been approved

November/December 2011 www.nutraceuticalmag.com

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cardiovascular health

by the FDA. Many nuts are exceptionally rich in fibre and nutrients that may have a positive effect on heart health.

Flavonoids Diets rich in fruit and vegetables can protect against heart disease — various phytoestrogenic compounds that may be important for heart health are found abundantly in soy, flax seed oil, whole grains, fruit and vegetables. In addition, other bioactive flavonoids found in fruits, vegetables and teas are believed to be beneficial for cardiovascular health. In a 2007 study, Finnish researchers found that among 1400 middle-aged men, after taking into account known risk factors for heart disease, those with the lowest intake of flavonoids were at the greatest risk of heart disease. Flavonoids also contain antioxidants and may protect LDL cholesterol from oxidation. Popular sources of antioxidants are ‘superfruits,’ such as açai, mangosteen, goji and pomegranate, as well as more readily available fruits such as blueberries and strawberries.

Vitamins and CVD Increased consumption of antioxidant vitamins can have a beneficial effect on CVD risk through their effect on the major contributors (such as hypertension and diabetes mellitus) or direct effects on the molecular mediators of CVD. For example, several epidemiologic studies have found an inverse association between plasma vitamin C levels and blood pressure, an association that was particularly strong among women. Vitamin E is another important antioxidant and can, in concert with vitamin C, help to reduce the risk of CVD by preventing free radical damage of LDL cholesterol.

Polyphenol Substances French maritime pine bark is another form of oligomeric procyanidins (polyphenol substances in the plant kingdom) that has been shown to help in relaxing the vasculature, enhancing microcirculation by increasing capillary permeability and cutting cholesterol levels.

Curcumin is the polyphenol responsible for the distinctive yellow colour of turmeric and, according to research noted in the International Journal of Vitamin Nutritional Research, it reduces cholesterol by interfering with intestinal cholesterol uptake, increasing the conversion of

cholesterol into bile acids and in turn increasing their excretion. Several studies have reported that curcumin is beneficial in lowering LDL and raising HDL in addition to reducing the lipid peroxidation.

Ten human volunteers were given 500 mg of curcumin for 7 days during a controlled trial at Amala Cancer Research Centre in India. After 7 days they noted a 29% increase in HDL and an 11.6% reduction of total cholesterol. Lipid peroxidation was also reduced by 33%.

To promote consumer acceptance of cholesterol lowering ingredients in fortified food or beverage products, manufacturers will need to clearly communicate: • the ingredient’s efficiency in lowering cholesterol (percentages, time span, etc.)

• the effective daily dosage • scientific backing of claims The FDA has approved several health claims for ingredients that support heart health: • 25 grams of soy protein/day as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.

• diets low in saturated fat and cholesterol that include at least 1.3 grams of plant sterol esters or 3.4 grams of plant stanol esters, consumed in two meals with other foods, may reduce the risk of heart disease.

• in 1997, oats boosted the star power of fibre with the FDA health claim, “three grams of soluble fibre from oatmeal daily in a diet low in saturated fat and cholesterol may reduce the risk of heart disease.”

The FDA also approved a qualified health claim for nuts: “scientific evidence suggests, but does not prove, that eating 1.5 oz./day of most nuts, such as walnuts and almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.” Nuts to which this claim applies, in addition to walnuts and almonds, include hazelnuts, peanuts, pecans, some pine nuts and pistachios.

Formulating Functional Foods and Beverages to Lower Cholesterol Just as there are many products on grocers’ shelves that promote a myriad of benefits for a multitude of health conditions, we are seeing increased demand for nutrition that strategically promotes heart health. There are a host of considerations for food developers looking to incorporate specific nutrients into cholesterol

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lowering products. These include responsible examination of interactions and synergies between various ingredients; a combined use may enhance the cholesterol lowering effects of ingredients to levels higher than expected with individual use.

Another important consideration is the delivery channel for these nutrients, as different demographics vary in food and beverage preferences. Nutrients perform and interact differently depending on how, and in what application, they are integrated; various market forms may need to be explored, depending on the end use. Good practice calls for high quality nutritional blends that address these issues and will in turn gain consumer confidence in the product and encourage repeat purchases.

Additionally, sensory changes caused by functional food ingredients or any nutrient should be minimized at the beginning of the premix and finished product development phase, rather than later in the process.

Although most of these products are complex, simple steps should still be followed: •u nderstand the physical and chemical properties of the functional ingredient and use the correct type and amount in the formulation.

• be aware of the impact that processing conditions will have on your ingredient’s efficacy and bioavailability; heat hold time, sheer extrusion and other unit operations can all reduce the stability of nutrients.

•m eeting the label declarations at the end of shelf life is a must, so adjust your formulation accordingly.

• many nutrient ingredients are sensitive to storage conditions; heat, light and humidity can adversely affect them so they need to be stored properly • care should be taken with certain functional ingredients with increased solubility or microencapsulation if you wish to minimize interactions, unwanted flavours or need to protect ingredients from adverse processing effects.

For more information Dr Ram Chaudhari Sr Executive Vice President, Chief Scientific Officer Fortitech, Inc. chaudhari.ram@fortitech.com www.fortitech.com

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NUTRITION A Novus International Business

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Heart Healing Pine Bark A groundbreaking new study has shown that the pine bark supplement Pycnogenol, taken with Coenzyme Q10, when consumed by stable heart failure patients, can help to improve heart function. The study, which was carried out by Chieti-Pescara University in Italy, has revealed that stable heart failure patients are showing improvement in health when taking a combination of Pycnogenol and Coenzyme Q10.

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he findings of the trial show that the heart naturally strengthens when the combination supplement (PycnoQ10) is taken — which in turn increases the blood volume ejected with each beat. As a consequence, the oxygen-rich blood supply to the organs improves and patients become more physically energetic and, furthermore, blood pressure, heart rate and respiratory rate are seen to improve.

Pycnogenol is a natural plant extract originating from the bark of the maritime pine that is found to contain a unique combination of procyanidins, bioflavonoids and organic acids, which offer extensive natural health benefits. Coenzyme Q10 is a natural substance produced by the body, belonging to a family of compounds called quinines, which works by acting in conjunction with enzymes to accelerate the metabolic process, providing the energy that cells need to digest food, heal

wounds, maintain healthy muscles and support numerous other bodily functions.

Heart failure is a common, chronic, long term condition that develops as a result of hypertension and occurs when heart chamber walls wear out and heart muscle weakens. The disease can be costly, disabling — and potentially deadly — and is characterized by the heart’s inability to pump or eject sufficient amounts of blood to the organs.

The 12 week single-blind, placebo controlled observational study investigated the effectiveness of Pycnogenol and Kaneka CoQ10 (PycnoQ10) supplementation in 53 patients. Subjects were between the ages of 54 and 68 and had mild to moderate hypertension with stable congestive heart failure. Patients recruited had been diagnosed with heart failure with an ejection fraction lower than 40% of their original capacity. The ejection fraction — the pumped blood

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volume to total left heart ventricle volume — was measured by high resolution ultrasound. Additional inclusion criteria were a stable level of heart failure within the past 3 months and stable New York Heart Association (NYHA) class II (mild symptoms) or III (moderate symptoms) heart failure classification, a system that relates symptoms to everyday activities and the patient’s quality of life. All subjects were taking prescribed heart medication and most patients used three or more drugs for heart failure treatment.

Patients were divided into two groups, one of which received capsules with a combination of 15 mg Pycnogenol and 50 mg CoQ10 from Kaneka — the other received placebo capsules — in addition to their individual prescription medications. The treatment and control groups were equivalent at baseline.

Patients were instructed to take seven capsules each day after breakfast in the

cardiovascular health

morning and their exercise capacity, as commented: “Many conditions that lead to judged by walking on a treadmill, ejection heart failure cannot be reversed, but heart fraction and distal edema (swelling in the failure can often be medically managed leg) were evaluated. with good results …This study shows that At the conclusion of the 12 week a combination of Pycnogenol and CoQ10 study, there was a significant decrease offers an effective, natural solution as in systolic and diastolic pressure in adjunct for heart failure” addition to a decrease in heart rate in The physical abilities of patients the PycnoQ10 group, compared with improved substantially as evidenced marginal improvements in the control by 3.3 times longer walking distance group. Systolic and diastolic pressure was on a treadmill in PycnoQ10 treated notably lowered with PycnoQ10 from 139.2 patients, versus marginal improvement to 133.2 mmHg and 82.3 to 77.3 mmHg, in the control group. As the heart is respectively, versus 140.3 to 139.5 mmHg strengthened, a larger blood volume is and 83.4 to 81.2 mmHg in the control pumped with every beat, which allows group. Heart rate was also significantly the heart to lower the beat rate and still lowered from 78.4 to 74.2 beats per supply body organs with sufficient oxygen. minute, as compared with 79.1 to 78.4 The quality of life of patients is also in the control group. Furthermore, there improved with PycnoQ10, as validated was a considerable decrease in respiratory with the Karnofsky Index, a performance rate in PycnoQ10 patients, from 23.1 to scale that rates patients according to 21.2 breaths per minute, versus 23.3 to their functional impairment — at baseline 22.3 in the control group. The treatment patients had Karnofsky values of 43%, with PycnoQ10 was found to significantly which is categorized as “handicapped increase heart ejection fraction by 22.4% and dependent on qualified medical after treatment, whereas it only slightly help.” After treatment with PycnoQ10 the decreased in the control group. Gianni values has risen to 54.7%, defined as A5 quer-4c-D-F-E:Layout 1 study 07.09.2010 “help 15:23 Seite 3 Belcare, a lead researcher in the and Uhr medical assistance are often

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required.” No significant improvement of Karnofsky Index was observed in the control group. The distal edema, expressed as the percentage of the initial volumetric value, decreased significantly to 72% in PycnoQ10 treated patients but was increased by 4% in the control group. Nine PycnoQ10 treated patients (out of 32) and three (out of 21) taking the placebo improved NYHA class.

The study revealed decreased blood pressure and heart rate, confirming results from prior studies using Pycnogenol and CoQ10. Previous studies have found that Pycnogenol significantly improves endothelial function and consequently improves hypertension in addition to long term consequences such as renal function problems. To date, Pycnogenol has been investigated in more than 30 clinical trials related to cardiovascular health.

For more information Sébastien Bornet Director of Global Marketing Horphag Research Tel. +41 227 102 626 www.pynogenol.com

www.stolz-concept.de

We’re taking a (super)critical look at extract quality

FLAVEX ® Naturextrakte GmbH · info@flavex.com · www.flavex.com

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beverages

The Changing Face of Beverages Despite a global recession, health is still the fastest growing focus for food and drink producers, registering a year on year growth between 2006 and 2009 of 18%, compared with the 14% growth of ‘convenience’ products. However, with increasing challenges in the regulatory environment and consumer confidence low in many developed countries, this is no time for food and drink producers to rest easy.

Asia Pacific for the Future During the past 2 years, Western Europe and Latin America have proved the most successful markets in terms of volume growth in the energy and sports drinks sector, accounting for almost 75% of the worldwide growth rate of sports and energy drinks. The good news for beverage producers is that both regions are predicted to continue this growth curve in the coming years. Conversely, the traditional stronghold of North America, is beginning to decline, although it still accounts for half of the total global volume sales. Despite the promise of Eastern Europe, the real future growth area is the Asia Pacific region, from where the energy drink concept emerged.

Predicted growth across this region in absolute figures is 139 million litres — half of global predicted growth.

Functional Water: North America Sets Standards In North America, it is functional waters that are picking up the pace; the area accounts for 60% of global volume sales of functional bottled water and growth is predicted to continue. It is followed by Western and Eastern Europe, which have predicted volume sales of 100 million and

34 million litres, respectively. Whereas the Asia Pacific region is still a sizeable market in terms of volume of sales (953 million litres in 2009), it ranks low in relative growth predictions for the near future.

Powder Drinks: Latin America Heating Up Latin America leads the way in volume growth — forecast at 12.6% during the coming years — for instant powder drinks, but Asia Pacific has the largest predicted growth (14.1%) for the near future. Close behind Latin America in terms of volume, it accounts for ten times the volume of instant powder drinks sales of North America. Although volume sales of instant powder drinks are predicted to decline in Western Europe over the coming years this is still a substantial market, with more than 60,000 tonnes sold in this region in the past year alone.

Carbonated Soft Drinks: New Players The top five countries for carbonated soft drinks volume growth are Brazil, China, Argentina, India and Nigeria, while established markets such as North America, Western Europe and Eastern

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Europe look set for negative growth over the coming years. Interestingly, however, a recent survey found that countries such as France had seen a recurrence of interest in smaller categories such as carbonated drinks (volumes rose by 2%) and in South Africa interest in health and wellbeing has been driving the sales of diet carbonates, showing a 25% increase in value sales of this category throughout 2009.

Fruit Juice: India’s favourite According to a recent survey by Britvic, sales of soft drinks in India have soared, led by fruit and vegetable drinks, which have a 14% share of the market by value.

Figures from 2009 show just how highly the Indian market prizes this category, which contributed 18% of the overall value growth in an already booming market.

In South Africa, their popularity is driven by increased health awareness and the French preference for them continues.

Things are different, however, in more developed markets such as the UK. Increasingly, consumers have responded to recession by downsizing; pure juice saw sales decline by 4% to a value of £1163 million, whereas those of juice drinks rose by 3% to reach £501 million sales value.

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Major Trends Continue Unabated Mega-trends, such as health, are here to stay in both emerging and developed regions. New health themed product launches have kept apace with one of the biggest trends to date: convenience.

Statistics from Innova have shown that between 2006 and 2009 launches promoting convenience grew by 14%, whereas those promoting health grew by 18%. Owing to its status as the fastest growing mega-trend, companies that focus on this theme in their food and drink products look set to maximize the marketing opportunities presented by the present climate.

easy to find. As health and well-being play such a predominant role in our media, daily concerns and lifestyle, an increasing number of consumers are seeking functional foods and drinks that help to promote a healthy lifestyle and an increased sense of well-being. Considering the prominence of such concerns, it is no surprise that beverage producers offering products that are ‘low in’ ‘free from,’ ‘natural and organic’ and ‘balanced energy release’ are set for a long and prosperous future. Stimulating substances such as caffeine and guarana are falling out of favour, whereas those promoting robust health and vitality and boasting a

As health and well-being play such a predominant role in our media, daily concerns and lifestyles, an increasing number of consumers are seeking functional foods and drinks to promote a healthy lifestyle.

Consumers in developed countries are working longer hours, have less leisure time and subsequently feel that they lack energy, which is driving a growing health beverage sub-trend for energy maintenance products. Innova claims that ethical issues and the recession also dramatically impact the products around us. As James Russo, vice president of Global Consumer Insights at The Nielsen Company commented: “While purse strings may be loosening in some markets, there’s clearly a big difference in the pace of expected recovery between the emerging and developed markets.

In the more developed economies, consumers’ increased confidence is not yet translating into a widespread readiness to start spending.”

The Power of Health Open any newspaper in the developed world and the issues surrounding obesity, gut health, cholesterol and diabetes are

long lasting performance are becoming more attractive to the casual consumer in addition to the serious athlete. Lowering the caloric value of drinks and ensuring that they are free from artificial additives and preservatives have been key focus areas across the major markets during recent years. An increase in consumers who demand health as their right, even in drinks that are traditionally less healthy, will perpetuate this trend.

Sustained Energy Boost An increasingly sedentary and busy population is continuing to push energy and sports drinks into the mainstream.

Leaving behind their perception as specialized for younger consumers and athletes, beverages that both provide and maintain energy are continuing to increase in popularity. In the search for beverages that provide balanced and prolonged energy release, however, traditional energy boosters such as caffeine, taurine

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and guarana are being replaced by natural ingredients such as Palatinose (isomaltulose) and ginseng

Health from the Inside Out Increasingly, consumers are realizing the importance of nutrition in health maintenance and demand products that not only promote energy and offer them weight management alternatives, but ensure that they are as well as possible from the ‘inside out’. These include the massive explosion in interest in the area of digestive health during the past decade and the growing interest in promoting heart health, bone health and maximizing movement into later life. Recent research lists Actimel in the UK’s top 10 soft drinks by take-home sales value in 2009, demonstrating the power that health beverages now have against traditional take-home beverages.

The emphasis on well-being and promotion of health, combined with an ageing, less active population has led to an increase in bone and joint health products in the beverages sector; beverages carrying bone health claims will continue to prove highly successful in the 40–50 age group. Examples of successful products in this area include Activ Ossia, launched

by Clesa in Spain, and Radenska Plus launched in Slovenia. Marketed as the “perfect partner to help you take care of your bones” and “increasing calcium absorption and the improvement of a healthy digestion,” respectively, they both contain inulin as the active ingredient.

Evidently the power of all things healthy is impacting the beverages sector in ways that could only have been imagined 10 years ago. To capitalize on these trends, BENEO has developed a range of functional ingredients that ensure new product innovations deliver the optimal mix of technical, health and nutritional benefits to meet today’s demanding consumer requirements. BENEO can help drink producers to meet the increased demand for beverages that promote sustained and balance energy needs in addition to addressing health concerns.

For more information Tim Van der Schraelen, Marketing Communication Manager BENEO Tel. +32 1680 1301 tim.vandersschraelen@beneo.com www.beneo.com

November/December 2011 www.nutraceuticalmag.com

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Faster, Higher, Stronger The global market for sports performance and energy products has displayed impressive growth in recent years. Much of this is the result of an increased adoption of healthier lifestyles across the world and is supported by technological improvements, which have enabled manufacturers to develop sports nutrition products that are better suited to consumer demands.

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n 2010, the global market for sports performance and energy products was worth an estimated $42 billion, of which sports and energy drinks accounted for 86% — ahead of both sports supplements (10%) and sports foods (4%). In the same year, global sales of sports and energy drinks amounted to an estimated 20 billion litres in volume terms, a rise of almost 38% compared with 2006. During this time, global per capita consumption was seen to grow from 2.2 litres to 2.9 litres. However, although sports drinks accounted for 70% of global market volume in 2010, this represents a decrease from more than 75% in 2006. In addition, the market is coming under an increasing amount of pressure from coconut water, marketed as offering similar benefits in a more natural form. Global sales of this product are believed to be in the region of $500 million and, if trends persist, are poised to break through the $100 million barrier in the US — both PepsiCo and Coca-Cola have invested in this growing market.

In terms of geography, the US has the world’s largest market for sports performance and energy products by some distance, accounting for more than 40% of the global total. Although sports and energy drinks accounted for a leading 77% of US market value in 2010, the share taken by supplements is, at 17%, comparatively high. Other significant regions/countries include Europe and Japan, which accounted for 15% and 12% of global market value respectively in 2010. Within the European region, Germany and the UK are the largest markets for sports nutrition.

At present, it is hoped that sporting participation rates in the UK will receive something of a boost from the country’s hosting of the 2012 Olympic Games and will in turn result in an upsurge in the number of people consuming sports nutrition products. Within the last few years, a number of new initiatives have been launched to increase participation rates, one example of which was ‘Places People Play,’ a new scheme introduced towards the end of 2010 that will see up to £90 million invested into new sports facilities and playing fields. However, there has been concern that some of the spending cuts announced by the present Government will have an adverse effect on sports participation.

On a global scale, the industry’s consumer base in general, and for sports foods and supplements in particular, remains limited in size. This is especially true amongst women and older consumers, many of whom doubt the health claims and promises of efficacy offered by sports nutrition products. Across much of the developed world, activities such as walking, running/jogging, cycling and swimming remain the most popular forms of exercise. Lifestyles have generally become healthier during the last couple of decades, although there are still large numbers of people who perform little or no exercise.

Industry Structure From a supply perspective, the global market for sports performance and energy products is largely dominated by multinationals such as PepsiCo and The Coca-Cola Company (TCCC), although it also comprises a number of smaller niche operators. The dominant position of companies such as PepsiCo can be attributed to the global strength of their leading sports and energy drinks brands. From a geographical perspective, many of the industry leaders are headquartered in

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sports nutrition

North America or Europe, reflecting the size of these markets. The number of suppliers of sports supplements is especially high in the US and levels of merger and acquisition activity have been high in the industry of late. Some of the largest deals have included GlaxoSmithKline’s purchase of Maxinutrition in 2010, in addition to Glanbia’s acquisition of Optimum Nutrition 2 years previously.

New Product Development and Innovation New product development (NPD) and innovation remains critical within the sports performance and energy products market, although it is worth noting that health claims legislation is expected to impact upon this area during the coming years. In most instances, health remains the major driver of the industry’s NPD and increasing consumer demands have led manufacturers to develop products offering a greater variety of health benefits, such as increased performance during exercise and faster and/or improved recovery afterwards. In a bid to widen the market’s consumer base,

Although annual growth rates may slacken a little as some of the categories mature, it seems likely that continued advances in technology and research will allow manufacturers to develop products better suited to consumer needs. some manufacturers have also been developing new products specifically tailored towards particular sociodemographic groups, such as women or children. Within the sports and energy drinks market, fortification with additional vitamins and minerals remains a popular health claim, accompanied by a trend towards low/reduced sugar and/or calories, as well as additive-free products.

The market still has some way to go before it achieves its full potential. The main reason for this is the limited size of the consumer base in many parts of the world, and the fact that penetration rates are low for certain sports nutrition products.

For example, many people continue to shun sports, and particularly energy, drinks on health grounds, associating these products with excessive amounts of sugar and caffeine. Until recently, the distribution of many sports nutrition products was confined to specialist outlets, which has only served to reinforce the sector’s niche image. However, as the market has developed, mainstream retail outlets such as supermarkets and hypermarkets have taken a growing share of sales — for

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example, mass market retailers now account for almost 70% of the large US sports nutrition market. Also worthy of mention is the Internet, with online sales having captured an increasingly significant share of the market in sectors such as sports supplements. However, the potential of the Internet as a sales channel is yet to be fully exploited in many parts of the world, which presents a potentially lucrative opportunity. Competition from vitamins and other, similar products is likely to remain strong within the sports supplement sector.

Sports nutrition products can offer a number of performance enhancing benefits when used in the appropriate setting. However, many drinks, snacks and supplements are now freely available and therefore often consumed by both elite sports performers and those simply taking part in exercise to keep fit. Although these products are unlikely to be harmful to non-elite athletes, they are also unlikely to measurably improve performance and, particularly in the case of energy boosting products, often provide unwanted calories. Interestingly, the sports nutrition market appears to be reacting to this demand and there are now a number of ‘zero calorie’ or ‘light’ options to choose from. It is also important to recognize that sports nutrition products should be used in conjunction with, and not to replace, a healthy and balanced diet that is rich is both macro- and micronutrients.

Future Growth Most sectors of the global market for sports performance and energy products are poised for further growth during the coming years. Although annual growth rates may slacken a little as some of the categories mature, it seems likely that continued advances in technology and research will allow manufacturers to develop products better suited to consumer needs. The fact that the health and nutritional profile of many products is being improved (by reducing sugar levels, for instance) can only assist in attracting more consumers to the category.

Future growth is anticipated across all three of the market’s main sectors in the short to medium term. The sports drinks sector is expected to continue expanding, although stagnant demand in the large US market may hold back growth. It is possible that this may be offset by increasing sales in developing regions, whereas the distinction between isotonic, hypertonic and hypotonic drinks is expected to become sharper in markets such as the UK. Energy drinks look set to remain as one of the most dynamic performers within the global carbonated beverages market. Uptake is expected to continue in potentially huge markets such as the US and China, whereas the development of more convenient products (such as energy shots) is likely to result in greater frequency of usage.

As consumers become more demanding and health aware, the number of hybrid products that combine the benefits offered by sports and energy drinks coming to market may well increase.

Sports foods look set to derive further benefit from the trend towards healthier snacking in parts of the world such as North America and Western Europe, and the potential to extend sports drinks brands into this sector (as GlaxoSmithKline has done with Lucozade) is considered to be reasonably high. Outside the US, global sales of sports supplements are likely to be held

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back by a limited consumer base, scepticism about the efficacy of the products themselves and strong competition from other supplements (such as multivitamins).

At this point, it is worth noting that future growth levels are likely to be higher once the economic situation improves, as many sports nutrition products command fairly high prices. Higher disposable income levels are also likely to result in greater participation in sports and exercise — for example, lapsed gym-goers often cite price/cost as the main reason they have stopped exercising.

Key Trends Driving User Uptake Although sales of sports and energy products continue to grow (and at a fairly rapid rate in the case of energy drinks), overall household penetration remains on the low side for most of the world’s markets.

The major challenge for the industry is therefore to appeal to a wider user base, which means reaching out to different demographic groups, capitalizing on the growing interest in health and wellness and continuing to drive new product innovation.

With category penetration generally low and in some instances very low (for example with females, children and older people), manufacturers have attempted to broaden their appeal by adapting products to reach out to new consumer groups — particularly evident within the sports supplements sector. Traditionally the preserve of dedicated bodybuilders wanting to increase their musculature with protein supplementation, manufacturers such as Maxinutrition are now segmenting their respective product portfolios. The company’s range now includes Maxitone (which contains products specially formulated for women), Maxifuel (which is specifically formulated for endurance athletes) and Maximuscle, which is specifically formulated for muscle gain. Products geared towards women and children have also been launched within the energy drinks sector.

Manufacturers face two particular challenges in this area. The first is to overcome perceptual barriers in taking supplements in pill or powder format (such as in shakes) and the negative connotations with taking illegal substances. The second is to convince consumers that supplements can do more than just aid weight gain and that they are capable of improving other aspects of physical performance or health and well-being. Generally, the sports nutrition category relies heavily on endorsements from sporting celebrities for its credibility and appeal. Major supplement manufacturers have used celebrity endorsement to appeal to a wider demographic by using female and endurance sports stars, as well as to provide credibility.

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Of particular note is the extent to which many manufacturers are developing products with increasingly specific uses; for example, isotonic, hypertonic and hypotonic drinks all designed for postexercise consumption but with varying levels of carbohydrate depending on the athlete’s individual requirements. Such specificity will no doubt appeal to professional athletes and serious amateurs.

However, it may be more difficult to appeal to a wider consumer base with such specific products.

The Growing Demand for Natural There is a growing trend across all food and drink categories for natural product alternatives — free from artificial ingredients and additives. Although sports nutrition products are not traditionally thought of as natural products, there have been recent innovations that claim to provide functional performance by using natural ingredients. One such example is coconut water, which is increasingly being positioned as a competing product to traditional sports drinks. ‘Natural’ product innovations are likely to continue to grow and become a feature of the category, but their ability to survive in the market place will be determined by the confidence (perceived or actual) that consumers have in the ability of the product to live up to its claims.

For more information The content of this article has been extracted from the Leatherhead Food Research report, The Global Market for Sports Performance and Energy Products and is reproduced with kind permission. To obtain a copy of the report, please contact Market Intelligence Section Leatherhead Food International Randalls Road, Leatherhead Surrey KT22 7RY, UK. Tel. +44 1372 376 761 help@leatherheadfood.com www.leatherheadfood.com

November/December 2011 www.nutraceuticalmag.com

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Immune Health: Just Do It

“Run faster, jump higher, get stronger” is the mantra of many serious athletes focused on improving performance. In terms of supplementation, such athletes have traditionally relied on products that build muscle, fuel endurance and aid recovery as an important part of their training. But without the benefit of good health, training programmes and performance gains fall by the wayside. In other words, if you’re unwell, you cannot train — or at least not effectively. Substantial research demonstrating that high intensity exercise weakens the immune system suggests that this is a common occurrence among athletes.

Wellmune WGP is a food, beverage and supplement ingredient that is clinically proven to safely prime the key immune cells that help to keep the body healthy.

It is a glucopolysaccharide derived from the cell walls of a proprietary strain of baker’s yeast ( Saccharomyces cerevisiae ) and triggers human immune defences that have evolved during thousands of years to protect the body. Researchers have demonstrated that Wellmune WGP mobilizes billions of innate immune cells that are part of the body’s natural defences, helping these cells to do their jobs effectively without overstimulating the immune system, which can be harmful to long-term health. This unique ingredient’s patented, year round protection is the culmination of more than $300 million invested in research with leading university and government institutions.

University of Houston Study Earlier this year the Department of Health and Human Performance at the University of Houston conducted a clinical study that found that Wellmune WGP might enable both recreational and elite athletes to exercise longer and harder with less risk

normally occurs following high intensity exercise. The effectiveness of the immune system drops sharply below its normal state 2–6 hours after strenuous exercise, gradually recovering within 24 hours.

“During this ‘open window’ period, the athlete is more susceptible to infection, which may result in lost training time as well as missed work or school,” explains Dr Brian McFarlin, lead researcher and associate professor of exercise physiology, nutrition and immunology at the University of Houston.

supplement was given to clear their bodies of any supplement effect. The study subjects then repeated the 10 day supplementation with the other test variable, at the end of which they Effect of Wellmune on Self-Reported replicated their initialWGP exercise regimen.

8

Health Score

7

**

6 5

Week 2 Week 4

4 3 2 1 0

Study Design

Placebo

250mg Wellmune WGP

The randomized, double-blind, placebo Figure 1: Effect of Wellmune WGP on self-reported controlled study involved 60 recreational health scores.

Subjects Reporting URTI Symptoms athletes (31 women, age 22 ±5, and 29 18 men, age 23 ±5) engaged in sustained 16 aerobic exercise. Following initial 14 screening, study subjects were given 12 either a placebo or 250 mg of Wellmune 10 Week 2 Week 4 WGP daily for 10 days. At the end of 8 6 the period, the athletes rode an exercise 4 bicycle for approximately one hour in a 2 heat stress chamber, in which exercise 0 conditions were set at 38 °C (100 °F) 250mg Wellmune WGP Placebo and 45% relative humidity to create an Figure 2:POMS SubjectsVigor reporting URTI symptoms.

Factor environment that placed the athletes 25 under physiological and psychological stress. The athletes were closely monitored 20 during the exercise challenge to ensure their safety, and blood samples were drawn 15 Baseline Week 2 at day 0, immediately before and after the Week 4 10 exercise session and again 2 hours post exercise. The samples were then analysed 5 for 25 immune system measurements.

Using a crossover study design, 0 250mg Wellmune WGP Placebo the athletes next observed an 8 day ‘wash out’ period during which no Figure 3: POMS vigour factor.

www.nutraceuticalmag.com November/December 2011

Number of Subjects Indicating URTI Symptoms

What is Wellmune WGP?

of the immune system suppression that

POMS Score

N

ew clinical research into a natural immune health ingredient, Wellmune WGP, may transform the way in which athletes, trainers and coaches approach supplementation.

In studies involving marathon runners and cyclists in a heat stress lab, Wellmune WGP reduced the incidence of upper respiratory infection symptoms and activated protective immune responses that maintain health.

*

*

sports nutrition

POMS Fatigue Factor

POMS Score

POMS Score

production suggests that leukocytes were primed for higher plasma cytokines that directly mediate innate and humoral dependent immune Baseline responses. The research demonstrated Week 2 Week 4 that not only was the ‘open window’ effect reduced, but that a higher level of 3 immune responsiveness than the study 2 subjects’ normal immune state was 1 achieved. “Wellmune provided a greater 0 250mg Wellmune WGP Placebo degree of protection before and after exercise, as measured by monocyte Figure 4: POMS fatigue factor.

POMS Tension Factor concentrations and certain protective 10 cytokine levels,” says Dr McFarlin.

9 “It may enable athletes to maintain a 8 strenuous training programme, avoid 7 Baseline 6 downtime and ultimately enhance their Week 2 5 Week 4 overall athletic performance.”

9 8 7 6 5 4

*

*

4 3 2 1 0

Marathoner Study

POMS Score

The immune health benefits of Wellmune WGP were also demonstrated in a Placebo 250mg Wellmune WGP clinical study with marathon runners, who Figure 5: POMS tension factor.

POMS Confusion Factor experienced increased vigour and mental clarity and a reduction in fatigue and upper 7 respiratory tract infection symptoms. The 6 results were published in the Journal of 5 Sports Science and Medicine (2009).

Baseline 4 Week 2 Week 4 3

**

Study Design

2 1 0 Placebo

250mg Wellmune WGP

Figure 6: POMS confusion factor.

Study Results Study subjects taking Wellmune WGP had statistically significant higher concentrations of monocytes in their blood compared with blood samples given while taking the placebo. The higher monocyte level was recorded immediately before and after exercise, as well as 2 hours post exercise. When taking Wellmune, study participants had higher levels of key cytokines (IL-2, IL-4, IL-5 and IFN gamma) following lipopolysaccharide (LPS) stimulation. LPS is derived from Gramnegative bacteria and is used to mimic a foreign challenge to stimulate an immune response. In addition, the data showed higher levels of plasma cytokines (IL-4, IL-5, IL-7, IL-8, IL-10 and IFN gamma) 2 hours after exercise. All the above results were statistically significant (p<0.05).

The effect of the supplement on LPS-stimulated IL-4 and IL-5

The double-blind, placebo controlled study included 75 marathon runners (35 men and 40 women) between the ages of 18–53, with a mean age of 36. Subjects consumed 250 mg of Wellmune WGP or a placebo daily for a period of 4 weeks — both groups monitored and recorded symptoms that included nasal congestion, runny nose, sore throat, sneezing, cough, fatigue, headache, general malaise and body aches. The study measured the psychological states of the participants using a Profile of Mood States (POMS) questionnaire. The POMS profile method, which measures six primary moods states (tension, depression, anger, fatigue, vigour and confusion), has been employed in thousands of health studies.

39

associated with URTI, compared with only 32% in the 250 mg Wellmune WGP treatment group (Figure 2). Upper respiratory tract infections were reported by only 8% of subjects in Wellmune WGP group at week 4, versus 24% of placebo subjects. In addition, study participants taking Wellmune rated their health as 44% higher as compared with normal.

It was unsurprising, perhaps, that the POMS results mirrored those of the health assessment — because marathoners taking Wellmune experienced fewer symptoms of upper respiratory tract infections, their energy levels and general sense of wellness were higher than those in the placebo group. In contrast with the placebo group, the marathoners taking Wellmune reported: • a 22% increase in vigour (Figure 3) • a 48% reduction in fatigue (Figure 4) • a 38% reduction in tension (Figure 5) • a 38% reduction in stress related confusion (Figure 6).

Future Research Statistically significant benefits of Wellmune WGP have been demonstrated in alternative clinical trials involving wildland firefighters, fourth year medical students and other individuals with high stress lifestyles. This body of research may have broad implications for elite athletes and ordinary consumers, in addition to food, beverage and supplement manufacturers in the immune health category. Biothera is committed to an ongoing research programme that advances understanding of the immune system and the technology of Wellmune WGP and is focused on continued biomarker research linked to specific health benefits. In the meantime, both recreational and elite athletes may want to rethink their mantra for obtaining performance goals; maintaining immune health is a requirement for running faster, jumping higher and getting stronger.

Study Results Marathoners supplemented with Wellmune registered statistically significant (p<0.05) improvements in measurements of physical health, including reported upper respiratory tract infection symptoms and overall health status (Figure 1). At the 2 week interval, 68% of subjects in the placebo group reported symptoms

For more information David Walsh Vice president, Communications Biothera Tel. +1 651 256 4606 dwalsh@biothera.com www.biothera.com www.wellmune.com

November/December 2011 www.nutraceuticalmag.com

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sports nutrition

Power Up with Proteins

Today, more and more consumers are using sports nutrition products to enhance their athletic performance as part of an active lifestyle. No longer exclusively for professional athletes, sales of sports nutrition foods, beverages and dietary supplements are growing worldwide. The sports drinks category is the most lucrative of these, with the global market estimated to be worth $25.4 billion in 2010.

P

rotein beverages are proving to be an interesting and commercially appealing subsegment of the flourishing sports nutrition market. Whey protein in particular has proved popular among professional athletes, sports enthusiasts and mainstream consumers alike — sales of whey powder, proteins and protein fractions in the US alone are expected to reach $6.4 billion by 2014.

However, when it comes to harnessing the power of protein for improved athletic performance, it is not just whey and whey fractions that are in the spotlight. In recent years, both the scientific and sporting communities have been paying attention to another milk ingredient, casein protein, and the way in which its absorption characteristics can affect sports performance. Here, Tim Lawson, innovation director at Science in Sport — now part of Provexis plc — discusses both nutrient platforms and how they can be used at different times of the day for optimal results.

The Power of Protein Proteins cannot be synthesized by the body and must therefore be obtained from the diet. The digestive process converts protein into amino acids, which can then be used by the body to build muscle tissue.

Whey is a complete protein, containing the ideal combination of amino acids to help to improve body composition and enhance athletic performance. It is rich in branchedchain amino acids (BCAAs) such as leucine, isoleucine and valine, which are metabolized directly into the muscle tissue and are the first used during periods of exercise and resistance training. Owing to its fast absorption properties, whey protein is best consumed immediately after a training session or first thing in the morning for maximum effect. Casein, in contrast, is a ‘slow’ protein, inducing a prolonged plateau of moderate

hyperaminoacidemia. When casein reaches acid in the stomach, the pH level drops and causes the ingested protein bolus to clot, slowing the rate at which the protein is absorbed into the body. Furthermore, bioactive proteins within casein are thought to work topically to slow gastrointestinal motility.

Casein also aids the absorption of vitamins and minerals and is vital to the production of haemoglobin, the metalloprotein in red blood cells that transports oxygen around the body.

As casein is able to maintain a ‘protein pool’ for many hours, it has been suggested that the nutrient should be used to help to promote recovery at night, feeding the muscle tissue at a time when no food is being ingested. The idea of ‘fast’ and ‘slow’ proteins was first identified

by French scientist Yves Boirie in 1997. In a study on whey and casein proteins he identified that whey protein induced a dramatic but short increase of branched chain amino acids in the plasma, whereas casein was absorbed more slowly during a longer period of time.1

Changing Attitudes Boirie’s research, which focused on the absorption speed of proteins as an independent regulator of protein synthesis, supports claims from body builders and strength athletes that certain nutritional strategies can positively affect performance.

This view was not initially shared by many scientists, who believed that protein did not have a major role to play in training success.

Recent years, however, have seen a change in attitude, with well respected journals including the American Journal of Clinical Nutrition reporting that there is “a strong theoretical basis for expecting a beneficial effect of protein supplementation in active people.”2 Positive statements such as these, in addition to the results of Boirie’s groundbreaking research, have opened up a range of

www.nutraceuticalmag.com November/December 2011

marketing claims for manufacturers keen to succeed in the sports nutrition market.

Consumer attitudes toward protein are also changing. Formerly a niche product favoured solely by athletes and bodybuilders, protein enriched products have now found a much broader target market among sports enthusiasts and mainstream consumers, who are becoming increasingly aware of the ingredient’s benefits for athletic performance, as well as its impact on other areas, such as weight management. Knowledge of the benefits of casein protein, however, is still limited among mainstream consumers.

The Results Speak for Themselves Science in Sport has supported research to demonstrate the positive effect that casein protein can have on performance. A controlled, double-blind study done in collaboration with the University of Brighton examined the benefits of repeated night time consumption of a casein based protein drink on the athletic performance of twenty four competitive cyclists during a 10 day period.

The key findings of this study indicate that the consumption of a casein protein beverage before sleep had two main positive effects. First, participants taking the casein protein reported less post ride muscle soreness than the group taking the control, an energy-matched low protein drink. Second, the test subjects felt able to complete more training sessions than the control group, choosing longer and more intense training sessions during the 10 day period.

Conclusion Whey and casein protein can both have a positive effect on athletic performance; whey’s fast absorption properties may be used to promote rapid protein synthesis, whereas casein is the ideal protein supplement to sustain the anabolic environment necessary for muscle

sports nutrition

growth over a longer period of time. Based on these different characteristics, consumers should implement a carefully considered protein strategy, using whey and casein either alone or in combination to achieve the desired results.

However, enhanced athletic performance does not depend on protein supplementation alone. Versatile as well as effective, both whey and casein protein can be combined with other active ingredients such as vitamins and minerals for optimal effect. For example, Rego Recovery, one of Science in Sport’s protein products, focuses on delivering ‘fast’ protein and energy to the body. It contains a number of ingredients crucial for energy production, including glutamine to promote carbohydrate replacement and zinc and phosphorous, which are essential for energy production. The product also delivers two balanced electrolytes — sodium and potassium — to help to optimize electrolyte-fluid balance after exercise, enhancing performance by maintaining adequate hydration levels.

In addition to effective and targeted protein supplementation, good hydration and an effective training regime, a good night’s sleep is essential in helping athletes to recover after exercise. Science in Sport’s casein-based product, Nocté also contains protein fractions rich in tryptophan, which are used by the body to make the sleep hormone melatonin.

To meet consumer demand for convenience, Rego Recovery and Nocté are available both in powder format and as ready-todrink beverages. Advances in ingredient technology, such as those seen in the whey and casein markets, offer athletes and active consumers sports nutrition solutions tailored to their individual training needs and provide manufacturers with the opportunity to benefit from a buoyant market.

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References 1. Y. Boirie, et al., “Slow and Fast Dietary Proteins Differently Modulate Postprandial Protein Accretion,” Proc. Natl. Acad. Sci. USA., 94(26) 14930–14935 (1997).

2. R. Wolf, “Protein Supplements and Exercise,” American Journal of Clinical Nutrition, 72(2), 551S–557S (2000).

For more information Stephen Moon Chief executive officer Provexis plc Tel. +44 1753 752 292 enquiries@provexis.com www.provexis.com

November/December 2011 www.nutraceuticalmag.com

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This year, SEPPIC is launching its latest generation of ready to use coating system, Sepicoat, a ready to use film coating system in dry form, already coloured, easy to handle and using classical coating parameters. The main advantages of Sepicoat are the high solid content in water (up to 25%) decreasing coating time and superior tablets appearance (thin film with precise logo definition, inherent shiny effect and deep colours). It also brings a perfect stability of the film with all type of tablet cores (APIs and excipients). Sepicoat is a revolution in the coating world; a true, naturally sourced alternative to HPMC and PVA that complies with Pharmacopeia, for pharmaceutical and nutritional applications. In summary, Sepicoat is a cost efficient coating system.

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strap nutrition sports

L-carnitine in Beverages As an ingredient, Carnipure offers many health benefits, has excellent technological properties and, owing to its versatility, can be used in many applications in the nutrition and food industries. Carnipure is high quality L-carnitine manufactured by the Swiss life-science company Lonza. The proprietary production process for Carnipure directly produces the L-isomer of carnitine — the beneficial form that is found in nature.

Energy Metabolism

Health Benefits of L-Carnitine

A nutrient that plays an essential role in energy metabolism, L-carnitine transports long-chain fatty acids into the mitochondria — the “furnaces” of the body’s cells — where they are broken down and transformed into energy. It is important in supplying energy to many organs in the body, such as the heart, muscles, liver and immune cells; the human body synthesizes about 20 mg/day of L-carnitine — most of which is provided through dietary intake.

Red meat (for example lamb, venison and beef) is particularly rich in L-carnitine, whereas fish, poultry and milk contain smaller amounts and foods of plant origin very little, if any. A well balanced, nonvegetarian diet is estimated to provide 100–300 mg of L-carnitine/day.

The benefits of Carnipure are manifold and, as such, products that involve it can be targeted toward a variety of consumers. For example, sports drinks containing Carnipure for athletes and active people may help to reduce metabolic damage and muscle soreness resulting from exercise.

L-Carnitine in Beverages Lonza offers not only Carnipure crystalline, which is pure L-carnitine, but also Carnipure tartrate, a non-hygroscopic alternative for liquid and solid applications. Both forms have excellent technological properties; they are bright white, stable at a wide range of pH and temperatures, highly water-soluble and form colourless solutions. Carnipure crystalline is tasteless, whereas Carnipure tartrate has a slightly tart taste owing to the tartaric acid. In water, Carnipure tartrate immediately dissociates into L-carnitine and L-tartaric acid. When Carnipure tartrate is added to formulations, it may be necessary to reduce the citric acid content because of the tartaric acid; normally, however, Carnipure can be added to formulations without changing the recipe.

www.nutraceuticalmag.com November/December 2011

Post-Exercise Recovery Carnipure supplementation may benefit athletes and physically active people in many ways, including performance optimization, delayed onset of fatigue, improved recovery process and optimal substrate utilization. Scientific evidence has shown that L-carnitine can optimize performance by positively affecting VO 2 max — the maximum amount of oxygen that an individual can utilize during exercise in a set period of time. A study in endurance athletes has shown that L-carnitine supplementation decreases the respiratory quotient (RQ) during a 45 minute cycling exercise, indicating a glycogen sparing effect, which is thought to lead to improved performance and a delayed onset of fatigue. Another study published in 2011 found that, compared with a placebo, Carnipure supplementation during low intensity exercise led to glycogen sparing and increased work output. Furthermore, it can decrease the production of free radicals, lessen tissue damage and reduce muscle soreness from exercise to shorten recovery time and allow exercise to be quickly resumed. These benefits were found not only in young, trained athletes but also in a clinical trial

sports nutrition

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It may be especially important that high performance athletes,

such

as

triathletes,

consume

enough

L-carnitine, as they have been shown to have lower than normal plasma levels owing to increased excretion

via

that included middle-aged adults. It may be especially important that high performance athletes, such as triathletes, consume enough L-carnitine, as they have been shown to have lower than normal plasma levels owing to increased excretion via the kidneys and perspiration.

Weight Management Carnipure supplementation can also play a role in promoting a healthy body weight as part of a weight management programme that includes exercise and a reduced calorie intake. A study with obese adolescents showed that L-carnitine supplementation promoted significant weight loss and a decrease in both BMI and body fat content when used as a component of an overall weight management programme. A further study in obese subjects confirmed this effect. Those subjects who took the L-carnitine supplementation had a 25% greater loss in bodyweight and a decrease in BMI by 1.5 points. Furthermore, total cholesterol, low density lipoproteins (LDL), blood sugar and blood pressure were significantly lower in those subjects receiving the supplementation.

Cardiovascular Health The heart obtains about 70% of its energy from fatty acids. This is why the heart has a high concentration of L-carnitine and is dependent on a continuous supply of fatty acids to the mitochondria and their subsequent transformation into energy.

Since the heart is incapable of producing L-carnitine, it relies on an adequate supply from the bloodstream. Research has shown that L-carnitine has a stimulatory effect on the expression of specific proteins and enzymes that have antioxidant and anti-inflammatory properties. Therefore,

the

kidneys

and

Carnipure may be able to protect from cardiovascular risk factors associated with oxidative stress and prevent myocardial damage. Scientific studies have shown that L-carnitine may have a favourable effect on total cholesterol, LDL and HDL cholesterol as well as triglyceride levels.

Additionally, clinical data indicate that L-carnitine supplementation can positively support a healthy heart muscle and a healthy heartbeat.

Pregnancy Recent research has shown that daily supplementation with 500 mg of Carnipure can prevent decrease in plasma L-carnitine concentration in women, from week 12 of pregnancy to delivery. Previous studies have revealed that plasma L-carnitine levels continually decrease during the course of pregnancy; at time of delivery the levels have decreased to about half that of non-pregnant women. The reason for this is not fully known. Results from previous studies indicate that restoring L-carnitine plasma levels through supplementation during pregnancy may also help to prevent the development of gestational diabetes, especially in overweight women, by decreasing elevated free fatty acids.

Product Examples Owing to its efficacy, excellent safety profile and suitability for processing, Carnipure can be successfully integrated into various applications in the nutrition and food industries, such as dietary supplements, functional beverages and functional foods.

A recent Mintel product search registered that more than 900 beverages containing L-carnitine have been released onto the market. Carnipure provides consumers with high quality L-carnitine manufactured in

perspiration.

line with Swiss production standards; one such example is Lady Fit (released by the Russian company Savushkin in September 2011), a probiotic milk beverage containing 270 mg of Carnipure per bottle that is available in three different flavours and is geared towards active women who are interested in weight management products.

Perfect Slim Active Style, released by the Japanese company FANCL, is a powdered supplement containing 200 mg Carnipure per serving that is mixed with water by the consumer and targets those who are interested in losing weight by combining a healthy diet with exercise.

Carnipure offers proven efficacy; extensive clinical research has shown that it has a beneficial role to play in a broad array of applications, including sports nutrition, weight management and heart health. It also boasts an excellent safety profile and full traceability — EFSA’s safety evaluation has concluded that up to 2 grams of L-carnatine per day is safe for human consumption In addition, EFSA’s safety evaluation has concluded that up to two grams of L-carnitine per day is safe for human consumption. Lonza’s Carnipure products are HACCP certified and offer full traceability.

Easy integration into formulas is also an advantage; Carnipure crystalline and Carnipure tartrate are stable under common processing conditions.

For more information Adriana Williams Marketing Manager, Nutrition, Lonza +41 613 168 626 carnipure@lonza.com www.carnipure.com

November/December 2011 www.nutraceuticalmag.com

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marine nutraceuticals

Seaweed and Well-being

The Norwegian seaweed Ascophyllum nodosum grows in the cold and crystal clear waters of the Arctic Ocean, enduring the icy winter and a summer that brings full exposure to the sun. Northern Norway is known as the “land of the midnight sun” and it is thanks to these extreme conditions that this seaweed develops the peculiar properties that make it unique. It is part of the family of brown algae, or Phaeophyceae, many of which are edible and vary in their nutrient content. For example, the iodine content of seaweed varies from 16–8165 ppm, with the highest iodine content being found in kelp granules from Laminaria digitata, harvested off the coast of Iceland.

S

eaweed has existed on Earth for 2 billion years; a time during which it has not been required to evolve a great deal. Seaweeds are classified, according to the colour of their major pigment, as Red, Green or Brown; categories that are formed of 6000, 1200 and 1750 species, respectively. In terms of human health, they present a treasure trove of resources and, as they grow in water (and so do not encroach on farmland) and absorb carbon dioxide, have very little environmental impact.

Unfortunately, few populations consume seaweed as a vegetable — those that do principally reside near to the coast, such as the Japanese, Finnish, Korean and Norwegian people. Europe is rapidly opening its eyes to the potential role of seaweed in health and nutrition — a large amount of positive scientific evidence is being produced, which supports claims associated with its regular use as a food ingredient. The most popular algae are Nori, used to make sushi, followed by Kombu and Wakame. To eat seaweed is to consume a natural source of minerals, vitamins and polysaccharides that promotes the well-being of the body and is a means of respecting the environment.

With 70 years of experience, Algea is a world expert in collecting and processing Arctic Ascophyllum nodosum. Thanks to the continuous development of specialized harvesting and processing methods and equipment, the company has developed a unique processing lifecycle for the seaweed and offers the highest quality AlgeaFood products for human health, agriculture and animal feed. In terms of human nutrition, Algea produces AlgeaFood Powder for functional foods and AlgeaFood Powder Micro for food supplements. In addition, AlgeaFood natural phytocomplexes can be used to partially replace salt and to flavour food.

AlgeaFood products are completely natural phytocomplexes, formed of

fucoidans, alginates, vitamins, minerals and iodine, that may help to improve human health and well-being, acting on the balance of the skin, enhancing the digestive comfort and intestinal functionality, relieving joint pain and aiding weight control.

Focus on Alginates Algal polysaccharide content is relatively high, but the low digestibility of these carbohydrates means that algae cannot be considered to be an energy rich food.1 For this reason, most algal carbohydrates are considered to be fibre, particularly soluble dietary fibre, which is prebiotic, viscous and readily fermented in the colon into gases and physiologically active bioproducts. The main carbohydrate compounds in seaweeds are alginates, the principal constituent of algal cell wall and intercellular mucilage. Alginates have a very important function in the ability of seaweeds to cope with currents and tides; they provide the plant with resistance and strength, owing to the equilibrium in the polymeric chain of G blocks and MG blocks.

Alginates are, in fact, polymers of two uronic acids — guluronic acid (G) and mannuronic acid (M) — grouped into homopolymeric segments of guluronic (G blocks) and mannuronic acid (M blocks), respectively, and a block of alternating residues (MG blocks).2 For the reasons mentioned above, the high alginate content of AlgeaFood products allow them to play an important role in the development of foods, supplements and beverages intended to positively influence weight management in both healthy and overweight subjects.

AlgeaFood phytocomplexes combine all substances that are present in the original plant, which are together responsible for the plant’s beneficial health effects. AlgeaFood products may be very useful in health management, being helpful to the human organism, free from GMOs and residual solvents, and completely natural.

www.nutraceuticalmag.com November/December 2011

References 1. Jimenez-Escrig et al., “Dietary Fiber from Edible Seaweed: Chemical Structure, Physicochemical Properties and Effects on Cholesterol Metabolism,” Nutrition Research 20(4), 585–598 (2000).

2. Draget et al., “Alginic Acid Gels — The Effect of Alginate Chemical Composition and Molecular Weight,” Carb. Pol. 25, 31–38 (1994).

For more information Roberta Vinciguerra Valagro SpA Tel. +39 0872 881 440 r.vinciguerra@valagro.com

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GOED report

The Controversy Associated with the Oxidation of EPA and DHA Oils

T

he long-chain omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are susceptible to oxidation involving the formation of substances such as peroxides and volatile compounds. These are causes of rancidity and thought to be potentially toxic — they could possibly outweigh the multiple health benefits that EPA and DHA provide. Should consumers be concerned? The industry has long believed that there isn’t sufficient information to answer the question but has proactively worked to ensure the products consumers get are as fresh as possible.

Recent opinions from the European Food Safety Authority (EFSA), as well as the Norwegian Scientific Committee for Food Safety (VKM), confirm our position.

Oxidation is one of the main causes of the deterioration of organoleptic and nutritional characteristics of oils. It is a complex process that is best described as a two phase event; in the first phase, the double bonds in the fatty acids react with oxygen and the odourless compounds are detected as peroxides. During the second phase, the degradation of peroxides into volatile aldehydes and other components is responsible for the rancid odour and flavour.

Primary and secondary oxidation products are typically measured as Peroxide value (PV) and Anisidine value (AV), respectively, with the AV representing the level of non-volatile aldehydes in the fat. In the second phase, PV can actually come down, so to gain the most insight into oxidative status, oils should be evaluated for both PV and AV. Think of a bell curve, in which you don’t know if a product with a low PV is on the lower or higher end of the curve, so you need another data point to get confirmation; PV represents the actual status and AV represents the history of the oxidation status of the oil.

Neither are perfect measurements and AVs can be skewed by the introduction of flavourings and colours. Although the PV and AV are the most reliable chemical methods for rancidity measurements in these oils, the information on the quantitative relationship between PV and AV and the specific volatile oxidation products is lacking. Both values can be improved in the oil refining process, as well as with careful handling of the oils throughout and after processing —the

industry has set important limits for oxidation in the GOED Voluntary Monograph to ensure that consumers receive products that they wish to continue using. In fact, the industry’s management of sensory concerns has increased the quality of EPA and DHA oils to an extent that renders concerns about the safety of oxidized oils moot.

Regardless of this, EFSA’s 2010 opinion on fish oil oxidation provides some interesting

demonstrated that LDL cholesterol enriched with n-3 fatty acids is susceptible to oxidation, most show no increase in the susceptibility of LDL to oxidative modification. One large study with 300 myocardial infarction patients taking 3.5 g of EPA and DHA/day as ethyl ester for 1 year showed increased plasma TBARS. Even if these findings were not conflicting and inconclusive, their clinical relevance is unclear as none of the biomarkers analysed have been

analysis on the science of oxidation. EFSA noted that most studies have looked at lipid oxidation products formed in the body, rather than on the effects of ingesting oxidation products from sources such as oils. Even when studies have looked at ingestion, they generally use pure oxidation compounds synthesized in the lab, instead of the mixtures of compounds formed in real oils/foods — no published data on oxidation products derived from fish oil seem to be available. Furthermore, EFSA noted that these studies have been performed in vitro, in cell models or in animal studies; little data from human studies exists at all. So our knowledge about the effect of oxidized oils after digestion in the human gastrointestinal tract is limited, if not nonexistent. The limited information available on the amounts needed to induce a pathological/ toxicological effect in animals is of limited value because the extent to which the data can be extrapolated to humans is unknown. PV and AV are the primary measures of oxidation in EPA/DHA oils, but EFSA noted that information on the correlation from PV and AV to related toxicological effect in humans is lacking, as is information on individual oxidation products from these oils.

VKM assessed the potential negative health effects of oxidation by-products as part of a larger risk-benefit analysis it is conducting, including those produced in the body. It found that a limited number of papers have measured lipid peroxidation biomarkers following intake of commercially available EPA and DHA. None of the studies reported increases in plasma or urine levels of conjugated dienes, total lipid peroxidation or F2-isoprostanes, all of which are markers of oxidation. Although a few studies have

shown to predict risk of disease.

VKM’s approach differed somewhat from EFSA’s, but the net conclusion of the analysis was essentially the same — that is, that based on the currently available information, no qualitative or quantitative risk assessment of hazards in relation to rancidity of fish oil intended for human consumption can be carried out.

There is a knowledge gap with respect to both the health effects of oxidation products originating from fish oils and the level of oxidation required for obtaining negative health effects. Industry has been proactive, however, to continually improve oxidative quality regardless of the lack of corroborated safety concerns. PV and AV values in oils continue to decline as a result of the sensory benefits associated with extremely low oxidation in oils.

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References 1. EFSA Panel on Biological Hazards (BIOHAZ), “Scientific Opinion on Fish Oil for Human Consumption. Food Hygiene, Including Rancidity,” EFSA J. 8(10), 1874–1922 (2010): www.efsa. europa.eu/en/efsajournal/pub/1874.htm.

2. Norwegian Scientific Committee for Food Safety, “Evaluation of Negative and Positive Health Effects of n-3 Fatty Acids as Constituents of Food Supplements and Fortified Foods:” http://english.vkm.no/eway/default.asp x?pid=278&trg=Content_6390&Conten t_6390=6393:1861663::0:6746:2:::0:0

For more information Adam Ismail, Executive Director and Harry Rice, VP, Regulatory and Scientific Affairs Global Organization for EPA and DHA Omega-3 (GOED) 1075 East Hollywood Avenue Salt Lake City, Utah 84105, USA Tel. +1 801 746 1413 www.goedomega3.com

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female health

A Choice of Cranberry

On April 6 2004, the French food authority AFSSA (Agence Francaise de Securite Sanitaire

des Aliments) approved a health claim stating that the North American cranberry, Vaccinium

macrocarpon, juice and powder can “help to reduce the adhesion of certain E.coli bacteria to the urinary tract walls.” This debut claim concerning berry phenolics was issued after an evaluation of the extensive pool of evidence on cranberry juice and urinary tract health — the scientific rationale is based on studies demonstrating that a glass of cranberry juice containing 36 mg of proanthocyanidins (PACs) can effectively reduce the adhesion of E. coli bacteria onto the urinary tract cell walls. Shortly after the health claim’s adoption, numerous 36 mg PAC cranberry supplements were launched, initially in France but followed by the rest of Europe. The overarching question remains: can 36 mg of PACs, delivered in the form of concentrated ethanol extracts, be as effective in preventing urinary tract infection as cranberry juice or even fresh cranberries — or is there more to the cranberry than PACs? Urinary Tract Infections The term ‘urinary tract infections’ (UTIs) or ‘cystitis’ refers to the infection of any of the organs of the urinary tract and is the most common infection among women. Most (70–90%) uncomplicated cystitis cases in younger women and more than half the cases in women above 50 are caused by Escherichia bacteria (E. coli) spreading from the intestine to the vaginal passage, where it invades and colonizes the urinary tract.

Other uropathogens such as Klebsiella, Enterococci bacteria and Proteus mirabilis may also be involved in the development of the infection; Staphylococcus saprophyticus (epidermidis) for example, is known to be responsible for 5–15% of UTIs, occurring mostly in younger women. The average occurrence of an uncomplicated UTI in women is 0.5 episodes per person per year, with a startling 5% occurrence for pregnant women.

Recurrent UTIs are common among individuals with a previous UTI history.

They have a 27–48% chance of recurrence and this could greatly increase their risk of developing an antibiotic resistant UTI. Penicillins (Amoxicillin) were once the standard treatment for UTIs, but have recently been shown to be ineffective against E. coli bacteria in more than 25% of the cases studied. Moreover, antibiotic treatments can disrupt the natural balance of microflora of the digestive tract, potentially leading to diarrhoeas and contributing to increasing the risk of UTI recurrence.

Cranberry Polyphenolic Compounds: A Synergistic Activity

Figure 1: PAC levels in different cranberry species.

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Numerous studies published during the past decade have shown the beneficial health properties of cranberry phytochemicals and contributed to the growing interest in the North American cranberry (Vaccinium macrocarpon) . Our understanding of the mechanisms through which these phytochemicals exert their

female health

beneficial biological effects continues to evolve. In vitro trials revealed that berry phenolics not only possess antioxidant and free radical scavenging activities, but also metal chelation, antiproliferative, anticarcinogenic, antibacterial, antiinflammatory, antiallergenic and antiviral properties. Although each compound can be linked in vitro with specific health properties, in vivo they are believed to exert their benefits through synergetic interactions. This is particularly true of the beneficial properties of cranberries toward bacterial infections, which is believed to be a result of “complementary and overlapping mechanisms of action.”

For example, the widely recognized benefits of cranberries in the prevention of UTIs are attributed to the presence of specific phytochemicals that inhibit bacterial adherence to the epithelial wall, including polyphenolic compounds such as anthocyanins and proanthocyanidins. 1 In other words, although the potential health benefits of cranberries can be attributed to the biological properties of individual groups of phytochemicals, researchers recognize that synergistic interactions between these compounds are also responsible for their observed antioxidant, antibacterial and antimutagenic properties.

Whole Cranberry Powder: Reaping the Synergy of All Cranberry Compounds Cranberry seeds, stems and skins are known to contain significant levels of the previously described polyphenolics (see sidebar). It follows, therefore, that a whole cranberry powder containing all cranberry elements, instead of PAC concentrated extracts, represents a more natural and optimal source of all the naturally occurring phenolic compounds that the fruit has to offer. Numerous studies have shown the considerable variation in the concentrations of the different polyphenols, such as anthocyanins and procyanidins, between the different cranberry cultivars (Figure 1). For example, the “Early Black” cranberry subspecies was reported to have significantly higher levels of anthocyanins and proanthocyanidins and, in many plant

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The Main Polyphenolic Compounds Found in Cranberries Anthocyanins Anthocyanins are pigmented compounds present in the epidermal tissues of fruits and vegetables that contribute to the red, purple and blue colours of berries. The average anthocyanin content of a ripe cranberry at harvest is 95 mg/100 g, although anthocyanin content as high as 124 mg/100 g of fresh fruit weight has been reported.

In cranberries, anthocyanins are among the principal antioxidant constituents. Their antioxidant capacity does, however, vary significantly across species and cultivars.

Other compounds such as chlorogenic acid, flavonols and proanthocyanidins are also effective antioxidants. Zheng and Wang reported in 2003 that the anthocyanins contributed 54.2% of the antioxidant activity of cranberries, whereas the flavonols contributed 34.6% of the observed antioxidant activity. 2

Flavonols Flavonols are another important class of polyphenolic compounds present in cranberries and are known to be concentrated in the skin of the fruit. According to Neto (2007) and the database for the flavonoid content of selected foods, the average flavonol content in cranberry is 20–30 mg/100 g fresh fruit weight, although contents as high as 48mg/100 g have been reported. 3,4

Flavan-3-ols and Proanthocyanidins The presence of flavan-3-ols has been reported in cranberry by Lin and Harnly (2007). 5 Through reactions catalysed by light, heat and oxygen, flavan-3-ols tend to combine with esters of gallic acid and ellagic acid to form compounds referred to as hydrolysable tannins, such as catechingallate, epigallocatechin, epicatechin gallate, gallocatechin and epigallocatechin gallate.

Flavan-3-ols can also form oligomeric and copolymeric compounds with a high degree of polymerization to make proanthocyandins (PACs). They impart astringency and bitterness to many plant products and, as such, are believed to serve as a plant defence mechanism against potential predating animals, insects and microbes.

The fractionation of PAC extract from cranberries has not only revealed the presence of tetramers to decamers, but also polymers formed of flavan-3-ols catechin and epicatechin units. These monomeric units may be linked in two ways, with B-type or A-type linkages, of which the former are most common. Cranberry PACs consist of predominantly procyanidin pentamers and tetramers, which contain at least one A-type linkage. It is the A-type linkages in cranberry procyanidins that are believed to be responsible for their ability to prevent urinary tract infections by inhibiting bacteria from adhering to the epithelial lining of the urinary tract.

Phenolic acids Phenolic acids contribute to the characteristic and unique flavour of berries. This family of compounds includes derivatives of hydroxycinnamic acid (HCA), the most widely distributed group of phenolic compounds, and hydroxybenzoic acid (HBA). In cranberries, the level of hydroxycinnamate esters has been shown to average 15–20 mg/100 g of fresh fruit.

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female health

Compared with the untreated control group, symptom relief was reported by the majority of the Figure 2: E.coli reduction (%).

species, proanthocyanidins are known to accumulate in the seed envelope coats. 6 By selecting a cranberry cultivar naturally rich in anthocyanins and proanthocyanidins, Decas Botanical Synergies has developed a proprietary cranberry blend that includes all components of the fruit sold under the brand PACran. This powerful cranberry ingredient is made from US-sourced cranberries of the North American species.

Although the species and growing methods remain constant, the natural PAC content of fresh cranberries can vary depending on climate conditions, such as temperature and precipitation, and from year to year. For this reason, Decas Botanical Synergies has decided to standardize its PACran product to guarantee that the commercially available powder produced each year has the same remarkable level of potency and provides the same scientifically proven health benefits. PACran contains a minimum of 1.5% PACs certified by an HPLC analytical method or 7.2% certified by the European Pharmacopoeia analytical method.

According to specifications, the levels of

44 treatment group participants. total phenolics and the anthocyanins are typically >5% and >1%, respectively.

Strong Clinical Evidence The presence of all polyphenolic compounds in the powder could explain the consistent efficacy of PACran observed in clinical studies or by in vitro and ex vivo analyses. A randomized, double blind, controlled clinical study performed by Sengupta et al. in 2017 has further demonstrated the efficacy of a daily dose of 500 mg PAC-standardized whole cranberry powder (PACran) in the prevention of recurrent urinary tract infections in women. The dose dependent 90 day study examined the efficacy and safety of two doses of PACran (500 and 1000 mg/day) in preventing UTI recurrence among women. All the 60 subjects had a history of recurrent UTIs, tested positive for Escherichia coli and had mild symptoms of UTI when the study began. Compared with the untreated control group, symptom relief was reported by the majority of the 44 treatment group participants, 18 of whom

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reported complete relief and remission from urological symptoms such as an itching and burning sensation during urination, frequent urination and nocturnal enuresis.

These observations were supported by urine culture analysis, which registered a 25–45% reduction of subjects with confirmed E. coli load after 10 days of treatment, an effect that was sustained throughout the 90 day treatment period (Figure 2). No significant change in the bacterial load of the untreated control group was observed at the end of the study. The authors conclude that PACran was effective in reducing the number of subjects infected with E. coli and improving their UTI symptoms. As such, “PACran can be considered as an adjunct to antibiotic prophylactic therapy against recurrent UTI.” The first results of a second randomized clinical trial conducted by the team of Dr Vidlar from the Department of Urology, University Hospital in Olomouc, Czech Republic, were recently presented at the 15th annual PhytoPharm congress in Nuremberg. The objective of this 6 month

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female health

Figure 3: Total antiadhesion activity per time period.

intervention trial was to assess the efficacy of a daily dose of 500 mg of PAC-standardized whole cranberry powder in women with a history of recurrent UTIs. A total of 165 women were enrolled in this randomized study (79 in the PACran group, 86 in the placebo group) and, during the 6 month trial, 22 cases of UTI were reported in the placebo group, compared with 11 in the PACran group. The recurrence rate for the cranberry group was 14.2%, versus 25.7% in the placebo group, which corresponds to an absolute 15% reduction in UTI recurrence. This additional study strengthens the evidence that a 500 mg daily dose of PAC-standardized whole cranberry powder can effectively reduce the recurrence of urinary tract infections in women. Such significant clinical evidence is also supported by an ex vivo trial performed on healthy individuals at Rutgers University (New Jersey) in which 500 mg of PACran and 300 mL of cranberry juice cocktail containing 36 mg of proanthocyandins, taken during a 24 hour period, showed equivalent ex vivo urinary antiadhesion activity against uropathogenic E. coli (Figure 3).

No Safety Issues PACran PAC-standardized whole cranberry powder has been marketed globally for almost 10 years without any report of adverse effects. Sengupta and his colleagues were involved in evaluating the ingredient’s safety throughout long term daily use by women (a 90 day study) and, based on a comparison of biochemical and haematological criteria with the baseline, reported no adverse effects.7 A long term animal experimental study performed

by Palikova et al. in 2010 showed that the dietary addition of three commercial cranberry powders, including PACran, for 14 weeks was well tolerated by rats.8 Their haematological status, body weight and food consumption were unaffected, no gross pathology, effects on organ weights or histopathology were observed and no genotoxicity was found.

Conclusion Cranberries remain among the most studied foods in the world. A degree of the mode of action and the effects of individual cranberry compounds have been elucidated by the gathering of an abundance of scientific literature. Although from a marketing standpoint it is easier to promote cranberry PACS as the sole active ingredient for urinary tract health, the reality appears to be much more complex — there is now strong clinical evidence to support the efficacy of whole cranberry powders such as PACran. They also contribute of the mounting body of evidence that points to the stronger synergistic effect of the whole berry, compared with extracts containing an isolated class of compounds.

In the last set of health claim opinions published by EFSA (June 2011), the Article 13 generic cranberry health claim was handed a negative opinion on the grounds that the evidence provided was insufficient to establish a cause and effect relationship between the consumption of proanthocyanidins from cranberry (Vaccinium macrocarpon) fruit and defense against bacterial pathogens in the lower urinary tract.9 The heavy criticism that has been heaped on the evaluation criteria used by EFSA will not be discussed in this article — only the solid clinical evidence to support the health benefits of cranberry ingredients being offered today.

PACran is the first cranberry product in the world with a government sanctioned health claim. The Korean Food and Drug Administration (KFDA) reviewed the complete clinical dossier in 2009 and awarded PACran a permissible urinary tract health claim based on a dosage of 500–1000 mg per day. Since then, other positive results from the randomized clinical trial conducted by the team of Dr Vidlar have been announced; adding to the extensive library of science in support of PACran, it will be one of the building blocks for the application for a new EU 13.5 health claim to be submitted before the end of 2012.

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References 1. J. Côté, et al., “Bioactive Compounds in Cranberries and their Biological Properties,” Critical Reviews in Food Science and Nutrition 50(7), 666–679 (2010).

2. W. Zheng and S.Y. Wang, “Oxygen Radical Absorbing Capacity of Phenolics in Blueberries, Cranberries, Chokeberries and Lingonberries,” Journal of Agricultural Food Chemistry 51, 502–509 (2003).

3. C.C. Neto, “Cranberry and its Phytochemicals: A Review of In Vitro Anticancer Studies,” Journal of Nutrition 137, 186S–193S (2007).

4. US Department of Agriculture, National Nutrient Database, Release #2, Database for the Flavonoid Content of Selected Foods (2007), www.nal.usda.gov/fnic/foodcomp.

5. L-Z. Lin and J.M. Harnly, “A Screening Method for the Identification of Glycosylated Flavonoids and Other Phenolic Compounds Using a Standard Analytical Approach for all Materials,” Journal of Agricultural Food Chemistry 55, 1084–1096 (2007).

6. N. Vorsa, et al., “Structure and Genetic Variation of Cranberry Proanthocyanidins That Inhibit Adherence of Uropathogenic P-Fimbriated E. coli,” in F. Shahidi, Ed., Food Factors in Health Promotion and Disease Prevention (ACS Books, Columbus, Ohio, USA, 2003) pp 298–311.

7. K. Sengupta, et al., “A Randomized, Double Blind, Controlled Dose-Dependent Clinical Trial to Evaluate the Efficacy of a Proanthocyanidins Standardized Whole Cranberry (Vaccinium macrocarpon) Powder on Infections of the Urinary Tract,” Current Bioactive Compounds, in press (2011).

8. I. Palikova, et al., “Long-Term Effects of Three Commercial Cranberry Products on the Antioxidative Status in Rats: A Pilot Study,” Journal of Agricultural Food Chemistry 58, 1672–1678 (2010).

9. EFSA Panel on Dietetic Products, Nutrition and Allergies, “Scientific Opinion on the Substantiation of Health Claims Related to Proanthocyanidins from Cranberry (Vaccinium macrocarpon Aiton) Fruit and Defence Against Bacterial Pathogens in the Lower Urinary Tract,” EFSA Journal 9(6) 2215 (2011).

More references are available upon request.

For more information Jacinthe Côté Product Manager, Cranberry Ingredients www.lallemandhi.com

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health management

Relaxing with Lactium Lactium is a unique, 100% natural ingredient that possesses clinically proven stress moderating properties. Discovered by Ingredia Nutritional’s R&D team in collaboration with academic research a decade ago, its soothing properties have been assessed by numerous clinical studies.

Indeed, based on physiological stress parameters measurements and the statements of individuals, it has been clinically proven that Lactium reduces stress-related symptoms. To exploit the full potential of Lactium, Ingredia Nutritional continues to run new clinical trials with the aim of collecting more clinical evidence to help its customers to strengthen their persuasive product communication with end consumers, while complying with current regulations. The latest study, conducted in 2010, focused on a shorter period of use and registered very promising results.

Previous Clinical Studies An initial study into the ingredient compared the stress reactivity of healthy subjects during daily consumption of 150 mg of Lactium or a placebo for 30 days. Reactivity to stress was evaluated regularly throughout the study (D0 [baseline], D11, D31 and D43 [12 days after the end of the supplementation]). Subjects were exposed at intervals to mental stressor tasks and stress reactivity was assessed using physiological — heart rate, blood pressure and

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salivary cortisol concentration — and psychological — anxiety and arousal levels assessed by questionnaires — markers. Statistical analysis revealed that blood pressure reactivity following mental stress was lowered by a daily oral intake of 150 mg Lactium for 30 days; an effect that was particularly significant in high stress responders. It was therefore possible to claim Lactium as efficacious in the management of chronic stress when used for a minimum of 30 days.

health management

A further study, performed in the Clinical Investigation Center of Necker-Enfants Malades Hospital (Paris, France) focused on evaluating the effects of Lactium on a range of physiological responses to stress in acute conditions (Messaoudi, et al., 2004).

Healthy human subjects consumed either two 200 mg capsules of Lactium or a placebo in the morning and evening of the day preceding that of the test (a total of 800 mg), and a further two 200 mg capsules on the morning of the test day (a total of 400 mg). The individuals were then confronted with to two experimental stress tasks — a mental stress test (Stroop test) and a physical stress test (Cold Pressor test). Both hemodynamic — systolic and diastolic blood pressures and heart rate — and biological parameters — plasmatic ACTH and cortisol concentrations — were studied to assess the anxiolytic-like effect of Lactium. The results revealed that Lactium consumption regulated hemodynamic parameters during stress tasks, with the placebo group registering higher mean percentage changes in blood pressure than those who had consumed Lactium. The beneficial effects of this bioactive ingredient were also seen in relation to cortisol concentrations; highlighting that, as a complement to its efficacy at tackling chronic stress, Lactium is effective in combating acute stress factors.

A study performed on women with stress-related symptoms aimed to investigate if Lactium consumption could modify various symptoms in physiological, psychological and social areas (Kim, et al., 2007).

Either Lactium or a placebo was administered daily at a dosage of 150 mg, according to a crossover design, in which two 30 day periods

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Figure 1: Difference between the average SBP on S1-S5 and the rest value.

of supplementation were separated by a 3 week wash out period.

Outcomes were assessed by self-reported questionnaires addressing the previously mentioned themes — the three main areas potentially affected by stress. The major symptom experienced by subjects in each area was determined and monitored during supplementation with a placebo and Lactium. After the 30 day supplementation, a 150 mg/day dose of Lactium was seen to have induced significant improvements in five trouble areas of digestion — cardiovascular, intellectual, emotional and social — particularly for those subjects who displayed the highest intensities for their major symptoms. This study supports the claim that not only is Lactium’s efficacy proven in relation

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Figure 2: Evolution of the variation of heart rate between stress situation and rest situation.

Figure 3: Evolution of STAI questionnaire score during the study.

to hemodynamic factors, but its action is confirmed by consumers who require it.

A recent study has evaluated the efficacy of Lactium intake on sleep disorders, based on the fact that the most commonly occurring forms of chronic insomnia are associated with stress, anxiety and mild depression (Saint-Hilaire, et al., 2009). The Lactium or placebo products were consumed daily for 28 days and subjects assessed the improvement of their sleep disorder by filling in a self-rating questionnaire. Consumption of Lactium significantly improved the total score of the treated subjects, demonstrating a particularly positive impact on sleep quality, sleep latency and daytime dysfunction. As a consequence of this study, Lactium can be confidently used in the formulation of sleep quality improvement products — and if one’s stress is released, one sleeps better, naturally.

Lactium at a daily intake of 300 mg for 15 days — never before have such results been obtained. During supplementation with 300 mg of Lactium, a significant reduction of SBP at rest was observed, from the initial week of consumption (V2: p=0.0092, diff=-2.7 mmHg; V3: p=0.0395, diff=-2.2 mmHg). The increase of SBP during the stress situation also significantly decreased during this consumption, an effect that was observed 2 weeks after the outset product consumption (V2: p=0.0299, diff=-2.1 mmHg) and was still significant 6 weeks later (V3: p=0.0002, diff=-3.7 mmHg).

A significant decrease in SBP during the stress situation was observed only at the end of the study in those subjects consuming the placebo product (Figure 1).

In parallel, the peak SBP during the stress situation significantly decreased during the consumption of Lactium 300 mg, at both V2 (p=0.0284, diff=-2.4 mmHg) and V3 (p=0.0004, diff=-5.1 mmHg).

Once again, this improvement did not appear in the placebo group until V3. These decreases illustrate the positive effect of Lactium at a dosage of 300 mg, in as little as 2 weeks of consumption, to limit the increase of SBP during a stressful situation.Very interesting results were also observed on heart rate. Indeed, the average heart rate during the stress situation significantly decreased during the consumption of Lactium 300 mg. This effect was observed at V2 (p<0.0001, diff=-4.8 bpm) and V3 (p<0.0001, diff=-4.6 bpm) (Figure 2).

After the stress situation, heart rate decreased to return to rest value. At V2, a significant effect was observed on the variation between heart rate 3 minutes after the stress situation and rest value before the stress situation. This product effect was a result of a significant decrease in the variation between heart rate 3 minutes before the stress situation and rest value after Lactium 300 mg consumption, compared with that of the placebo (paj=0.0077, diff=-3.0bpm). This decrease also manifested itself in intragroup analysis (p=0.0032, diff=-2.8 bpm). The recovery of heart rate after the stress situation was considerably better in Lactium 300 mg than in the placebo group.

The effect of Lactium on chronic stress was evaluated throughout the study by using the STAI questionnaire — a self-assessment questionnaire from Spielberger that estimates the level of anxiety of a person at a chosen point, in a given situation. After 2 weeks of Lactium 300 mg consumption, a real product effect was observed in the area, in relation to a significantly decrease in STAI score in the Lactium 300 mg group compared with the placebo group (p=0.0283, diff=-2.4

The New Clinical Study This new study completes the scientific dossier that is already available on Lactium. It aims to determine the effect of mid (14 days) and long (42 days) term consumption of coherent daily doses of Lactium (150 or 300 mg, respectively) in the general population.

The study’s main objective was to establish the effect of Lactium on the evolution of the systolic blood pressure (SBP) subsequent to an induced stress after a consumption of 6 weeks and secondary objectives were associated with other physiological and biological stress parameter measurements (diastolic blood pressure, heart rate, salivary cortisol) after 2 or 6 weeks of consumption.

The study was based on randomized, double-blind, placebo controlled study with three parallel arms. A total of 162 male and female subjects, aged from 18–65 years, were recruited for this study and allocated to one of the three experimental groups: placebo, Lactium 150 mg or Lactium 300 mg. During the 6 weeks of investigation, each subject ingested one capsule containing either the placebo product or Lactium (150 mg or 300 mg) every evening, roughly one hour before going to bed. The effect of Lactium on acute stress was studied during an induced stress task (Stroop test), whereas chronic stress was evaluated using a STAI (State Trait Anxiety Inventory) questionnaire. Both were evaluated after 2 (V2) and 6 (V3) weeks of consumption.

Study Results First, the results of the new study confirm the positive effect of Lactium on hemodynamic parameters at a daily intake of 150 mg. But, above all, this study highlights the positive effect of

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To release the full potential of Lactium’s effect on short periods of stress, alertness and relaxation drinks could be considered as an optimal matrix. au). This was linked to a significant lower STAI score in Lactium 300 mg group at V2 compared to V1 (p<0.0001, diff=-3.5 au).

In addition to chronic stress efficacy, this study demonstrates Lactium’s high performance in acute stress management when used for a minimum of 14 days at a higher dosage — a result that is very promising.

These remarkable clinical results allows elaboration on new uses of Lactium on the market for consumers who need to cope with stress during a short period of time, such as school exams, special events in their private or professional life and a support to withdrawal, to name just a few. Lactium does not suppress stress factors but rather helps consumers to deal with occasional or everyday stress, decreasing stress-related symptoms such as sleep disorders, impaired memory and concentration, mood disorders and weight gain. Lactium is a ready to use ingredient that can be incorporated into dietary supplements, functional foods and beverages.

To release the full potential of Lactium’s effect on short periods of stress, alertness and relaxation drinks could be considered as an optimal matrix. Indeed, Lactium can be easily incorporated into all kinds of beverages at a dosage that is in accordance with the recommended daily intake, which makes it the perfect ingredient for effective relaxation drinks. Potential formulations to be considered include a Lactium drink to be taken at breakfast time that will help consumers to stay relaxed throughout the day, a shot drink featuring Lactium to be consumed when an isolated stressful event arises, or even an evening drink promoting sleep.

Relaxation Drinks Relaxation drinks are formulated to help people unwind or focus better; one can think of them as the opposite of energy drinks. Between 2000 and 2010, there was a high level of incremental innovation that ultimately led to a great deal of poor product differentiation in many categories. Innovation continues to be perceived as a key source of competitive advantage in the drinks industry.

The first relaxation or alertness drinks emerged in Japan in 2005, from where they rapidly spread to the US; 127 million litres were sold on the US market in 2010, which has in fact doubled in size since 2008 (Reuters, July 2011). In the past 3 years, nearly 100 new relaxation drinks — including different sizes and flavours — have appeared on the US market, according to market-research firm Datamonitor. This new trend in the beverage market has now started to emerge in other countries, such as the EU.

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At a time of growing health consciousness, more and more consumers are reaching for drinks that they consider to be healthier, while turning away from carbonated soft drinks. US consumption trends show that Americans are always willing to try out new products, and, as such, relaxation drinks are set to gain a further market share during the next decade. By 2014, US volume sales of relaxation drinks will exceed 300 million litres, according to Zenith International experts.

Relaxation Drink Ingredients Relaxation drinks contain ingredients likely to promote sleep or reduce anxiety, the most common of which are melatonin, a hormone that has been shown to aid sleep and fight insomnia, L-theanine, an amino acid primarily found in green tea, GABA (gamma amino butyric acid), a neurotransmitter that calms the mind, chamomile, B vitamins and minerals such as potassium, which is associated with muscle relaxation. Although most of these new drinks have not undergone clinical trials as such, at least some of their ingredients have been shown to be effective.

Unfortunately, these are often used at levels that may be too small to allow efficacy.

Ingredia Nutritional not only offers the perfect ingredient for effective relaxation drinks, it also provides strong support to its clients, helping them to develop successful end products. Indeed, the company has collaborated with RhönSprudel to launch ‘Antistress,’ a translucent relaxation drink featuring Lactium, its highly qualified experts providing technological support to help to achieve a clear beverage. Its regulatory team has also supported the successful marketing of ‘Antistress’ in Germany, resulting in a trademark license agreement and the launch of the first relaxation drink featuring Lactium, now on the market.

Conclusion Many clinical studies had already assessed the efficacy of Lactium on the moderation of stress symptoms, proving it to be efficient on both chronic and acute stress — results confirmed by the response of those consumers that it will address. In addition, Lactium could be used to improve sleep quality; if stress during the day is decreased, quality of sleep is improved. Ingredia Nutritional continues to support its flagship bioactive ingredient with more clinical research that will open new market opportunities for its customers, while complying with the regulations that are in force, and its latest study into the possibility of a shorter period of use has returned very promising results. Lactium can be used in numerous matrixes and one possible application of these new results is the formulation of relaxation drinks, an on-trend and fast growing market. Not only does Ingredia Nutritional offer the perfect ingredient for effective relaxation drinks, it also provides strong support to its clients to help them to develop successful end products.

For more information Sandrine Cuisenier Marketing manager Ingredia Nutritional Tel. +33 3 2123 8000 s.cuisenier@ingredia.com www.ingredia.com

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“ We at DSM believe that adequate nutrition should be a human right for everybody, and not only for those who can afford it.”

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Ensuring that people’s diets contain adequate amounts of all the micronutrients they need would not only improve their state of health, productivity and learning abilities, it would make it easier for them to throw off the bonds of poverty as well.

DSM’s Nutrition Improvement Program has taken an active role in the elimination of hidden hunger. The global team provides technical and scientific support for supplementation and fortification programs and develops tailor-made products for specific needs of people in developing countries.

To find out more, please visit www.nutritionimprovement.com

Fonterra provides innovative dairy ingredients for foodservices, functional beverages, bars and snack foods, paediatric nutrition, medical foods, cheese and cheese ingredients, cultured foods and organic products.

For more information on any of our dairy ingredients, please contact Fonterra Europe on +31 (0) 20 7075 300 or fonterra.europe@fonterra.com www.fonterra.com

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last word

Unlocking Consumer Acceptance of Novel Technology Manufacturers facing an ever-increasing pressure to create foods that are healthier and more nutritionally beneficial have begun to look to novel disciplines, such as nanotechnology, to help them meet this challenge. However, research results that show 90% of the UK population to be confused or concerned about whether or not they would purchase food containing manmade nanoparticles poses the question of how we can ensure that products containing them will be accepted by consumers (National telephone survey, done by BMRB on behalf of business communications consultancy College Hill, October 2010).

C

hris Woodcock, managing partner at business communications consultancy, College Hill, believes the golden rule is to address the “what’s in it for me?” factor. She remarks: “In our experience, the simple rule is always to state the social benefit or aim first; for instance, population growth is forcing us to find new, sustainable and safe food sources.

People need to be treated as adults and, although consultation still has a key place in communicating these new technologies, straight talking and clear rationales are now much more acceptable in managing our lessthan-perfect world challenges.”

According to Matter, a think tank established to develop a deeper understanding of the acceptance of novel food technologies, communication and engagement between companies and their stakeholders is at the heart of the appropriate use of new technologies. Matter recently conducted a literature review of 23 publications that include public dialogue in an effort to understand in greater detail what people wish to know about their use in consumer products. Mike King, author of the review, explains the findings: “The study identified that members of the public were excited, but sceptical, about the potential for new technologies. To be confident about their use, they want companies and governments to demonstrate that they have been used meaningfully and to better communicate how and why they are used.”

Many companies, across a range of sectors, have already faced the very real challenge of gaining consumer acceptance

for nanotechnology and others are about to do the same. The UK government funded Nanotechnology Knowledge Transfer Network (Nano KTN), exists to help such companies share knowledge and best practice in this area. With almost 2500 members, it holds workshops and seminars to help companies to learn from each other.

Dr Barry Park, director of GBP Consulting Ltd, who runs NanoKTN, comments: “There are many companies working on nano-sized ingredients; much of this is commercially sensitive research. When they are ready to talk about it, however, they should not be afraid of sharing these exciting developments with the media and the public. It fascinates me to see how Eastern cultures such as China and Japan have embraced nano — we still need to break down some of those barriers in the Western world.” He went on to say: “At the end of the day, just because something is nano, which is purely a function of size, it is not necessarily any more — or indeed less — harmful than a particle of larger, or even smaller, scale. It is simply about explaining the benefits of the particle size in the most effective way, while reassuring people that the same rigorous checks have been undertaken as for any components of a product formulation.”

Companies such as Boots and L’Oréal have done this very effectively in the sunscreens, oral care and cosmetics arenas and Dr Park feels that the food industry can learn a great deal from their methods. Boots, for example, has a very clear position on nanotechnology and nanoparticles, as stated by Dick Metcalfe,

www.nutraceuticalmag.com November/December 2011

head of quality and CSR: “Our policy on any new material, or new grade of material, requires that we review all its properties and its intended use to satisfy ourselves that such use does not put consumers or the environment at potential risk. If we cannot satisfy ourselves of this fact, or we cannot obtain sufficient data to make a decision, then we take a precautionary approach and do not use the material.”

The company’s publicly available position statement on nanotechnology and nanoparticles clearly outlines the safety reviews undertaken on titanium dioxide used in sunscreens by the Scientific Committee for Non-Food Products (SCCNFP) and the Australian Therapeutic Goods Administration, while also setting out the specific benefits for consumers.1 Findings from the Matter literature review support the importance of sharing this type of technical process information, including third party endorsement, in addition to specific product information. The literature reviewed suggests that two types of information are of interest to the public; ‘direct’ information about a technology or product, such as specific benefits and risks, and ‘indirect’ information about the technological development process, such as how regulation works. The theme that emerged most clearly was that the indirect information was as important, if not more important, than the more specific technology related information.

Qualitative research with a cross section of the public, unveiled in April 2011 on behalf of the UK Food Standards Agency, supports this conclusion. Participants stressed the importance of transparency

strap 63 www.nutraceuticalmag.com

NUTRACEUTICAL

BUSINESS & TECHNOLOGY

Where food and pharma meet

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about the development of nanotechnology in generating further confidence in the use of this technology in foods. Consumers were shown to be more open and accepting of nanotechnology in the reduction of the salt or fat content of food and for use in food packaging where the benefits of extended shelf-life and waste reduction are readily identified.

Chris Woodcock commented: “This piece of research reveals that when consumers are given detailed information about the use of nanotechnology in foods they can identify and accept the potential benefits. However, these results clearly show the importance for the food industry of continued transparency and communication with its stakeholders and, particularly, with consumers. The use of nanotechnology in foods is still in its infancy and more is being discovered all the time; clear, structured communication from the industry of key milestones along this journey can only help to further build consumer confidence.”

It is clear that the public needs to be confident that things are being done in the ‘right’ way and that, among the competing interests, theirs are being effectively balanced.

Stakeholder groups, such as regulators and consumer groups, have a key role to play in bridging the gap between food manufacturers and the general public. By holding developers to account and using their subsequent knowledge and understanding to reassure consumers that the necessary processes are in place, stakeholder groups can satisfy the public’s need for ‘indirect’ information.

With such potential for innovation in the food and drink and nutraceutical sectors, gaining consumer trust and acceptance for nanotechnology is critical. As others have proved, however, the challenge is not insurmountable and the rewards can be significant.

Reference 1. w ww.boots-uk.com/App_Portals/BootsUK/Media/ PDFs/CSR/1Boots_Position_Nanotechnology_And_ Nanoparticles_Is4b.pdf

For more information Julia Johnson julia.johnson@collegehill.com Tel. +44 1869 353 800

www.nutraceuticalmag.com November/December 2011

The six key findings of the review are as follows: • Be open when a new technology is being used; anything else appears secretive and suspicious.

• Be clear about the benefits. People want to know what problem is being solved, how it improves on existing solutions and, crucially, that the social or environmental risks have been considered.

• Be clear about compliance with regulation and, where regulation lags behind new products, clarify the processes that companies have in place to prove the safety of new products.

• Provide trustworthy and independent sources of reassurance about oversight of safety, proof regarding claimed benefits, robustness of liability regimes and provision of information.

• Don’t force — or worse, smuggle in — new technology; let consumers make an informed choice. People will support or buy products if the benefit is clear and easy to understand and meaningful information is available from a variety of sources.

• Do not over-consult. People are generally more interested in having access to the right sort of information to make their choice, than actually being involved in dialogue.

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66

Regulatory Review

Weighing Up the Evidence for Health Claims On either side of the Atlantic, achieving regulatory compliance is no joke.

I

n a document published in September in Nutrition, 13 academics who attended last year’s Hohenheim Consensus Conference have authored a paper that, in essence, states that evidence-based medicine is not suitable for the evaluation of Article 13.1 claims under the European Union’s (EU) Nutrition and Health Regulation. Rather, they state: evidence-based medicine is designed to evaluate the effects of drugs and not the unique properties of nutrients and the bioactive substances subject to Article 13.1. Furthermore, they have called for a process to define evidence-based nutrition that embraces state-of-the-art nutrition science and stimulates future academic research. At the conference, the experts spent a day presenting and discussing their views and arrived at several consensus statements, which they hope will serve as guidance for bodies performing or taking decisions on the claims assessments, such as the European Commission (www.sciencedirect. com/science/article/pii/S0899900711001432).

“The scientific knowledge available to date cannot be ignored and should be a starting point for the assessment of the totality of the available data and the strength, consistency and biological plausibility of the evidence,” said Professor Hans Biesalski, who heads the University of Hohenheim (Stuttgart, Germany) Department of Biological Chemistry and Nutrition and organizes the eponymous conferences. “Evidence-based medicine is clearly not appropriate for the evaluation of claims made on foods. Indeed, specific methodologies should be developed to estimate the effect of ‘non-xenobiotics’ on human health.” Article 13.1 of the EU’s Nutrition and Health Claims Regulation aims, as I’m sure many NBT readers know, to ensure that health claims on foods and food constituents can be properly justified and scientifically substantiated. The European Food Safety Authority (EFSA), the body entrusted with evaluating the claims, has adopted an evaluation process that has been subject to considerable debate amongst leading scientists in the field of human nutrition. It is thought — and often opined — that this process has led to negative opinions regarding the health effects of many food components that, according to some, could have been

rainbow and unicorn-themed branding. However, the real eye opener was the outrageous claim that users could “live forever” if they drank one bottle per day. The box also raised eyebrows with text such as “perfect for paranoid people” and “drink one bottle of Live Forever Juice each day forever.” In an industry that can get very serious, Live Forever Juice stood out in the crowd and turned curious glances into nods of approval as visitors began to understand the project. The kicker is, of course, that there is no such thing as

Dr Kevin Robinson

recognized had a more holistic approach to the evaluation of the claims been adopted.

At the conference, case studies focused on carotenoids and vitamin A in relation to age-related macular degeneration (AMD), the quality of carbohydrates (as expressed by the glycaemic index) in relation to health and well-being, probiotics in relation to intestinal and immune functions, micronutrient intake and the maintenance of normal body functions, food components with antioxidative properties and health benefits, and the nature of evidence supporting the impact of deficient, adequate and optimal intakes of micronutrients on physiological function. “We chose these case studies to address the extent to which an evidence-based benefit is a reliable endpoint, and the extent to which data from clinical studies of disease states can be used as supportive evidence for health effects,” said Prof. Biesalski. “They also enabled us to consider how to assess other factors, such as the different effects of the various dietary nutritional components on systemic parameters, including the individual effects of the various types of fatty acids in the diet on blood lipids.”

And it seems that it’s not just in Europe that regulation in the natural food world is under the spotlight! Those of you who attended Natural Foods Expo (Baltimore, Maryland, USA) might have heard the buzz about the launch of a new product called “Live Forever Juice,” which turned many heads and sparked numerous conversations, partly because of its over-the-top

www.nutraceuticalmag.com November/December 2011

Live Forever Juice. “It is a brand that we created purely as a marketing ploy,” said Benjamin England, Founder and CEO of FDAImports.com, the Maryland-based consulting firm behind the project. “We wanted to make a connection with natural products food, dietary supplement and cosmetic manufacturers and distributors and generate interest in FDA and USDA labelling compliance, which is often one of the last things many companies focus on — much to their chagrin.”

“The Live Forever Juice project is a way to have some fun but also to communicate just how complex and maze-like FDA regulations really are,” said Benjamin England, a 17-year veteran of the US Food and Drug Administration. “Beyond the technical labelling requirements, the label is a window into all the regulatory obligations for a food, dietary supplement or cosmetic product. Failing to satisfy all the regulatory requirements can have serious legal repercussions.

FDAImports.com hopes to raise awareness and generate interest in the Live Forever Juice project and, ultimately, to help companies save time and resources by having their consumer packaging labels reviewed for FDA compliance before printing thousands of copies and regretting having done so. It is a valid, sensible and salient point. For although this exercise might prove that the functional food industry has a sense of humour, the lack of nutraceutical products achieving regulatory compliance and successfully reaching supermarket shelves is no laughing matter.

For more information Dr Kevin Robinson Editor, nutraceutical business & technology kevin.robinson@via-medialtd.com

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