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www.innovationsfood.com

In this issue: Plant-based nutritionBoosting the immune systemProofing wheat doughAqua colour shadesMediterranean dietHealthy ageing

Clean label colours for supplementsMinerals and gluten-free dietLowering 3-MCPDe levels

Cheese alternativesHealthy snackingSeasonal tastes

ISSUE 87 MAY 2020

MAY 2020 COVER:FEBRUARY 2007 COVER 8/5/20 10:27 Page 1

Editorial Calendar 2020

Email: [email protected] Email: [email protected]

Plant-based ingredients EmulsifiersIce cream ingredients StabilisersCombating diabetes Joint healthClean label Nut productsWeight management Bone healthImproving bowel function Heart healthBerry extracts SpicesMediterranean diet Honey productsPersonalised nutrition Sodium reductionSports nutrition AntioxidantsEye health Food coloursIngredients for mood improvementThe taste of meat without meatAdded ingredients for beer drinksDressing ingredients

PREVIEWS:Vitafoods Europe and Vitafoods AsiaFood matters Live 202NutrEvent 2020SupplySide West / Fi North America

Deadline: July 31 2020

AUGUST 2020

Food colours EmulsifiersSavoury ingredients Healthy ageingPlant-based ingredients SustainabilityHealthy fats + oils Flavoured waterStress management Increasing satietySports nutrition Gut healthAllergy detection Joint healthBeauty from within AntioxidantsSugar replacements Food traceabilityIce cream ingredients ProbioticsDressings and saucesThe rise of plant-based ingredients asmeat replacersInsect nutrition and applicationsReducing the carbon footprintMicro-encapsulation techniquesIngredients for functional drinksChocolate and cocoa products

PREVIEWS:FiE, Frankfurt, Germany

Deadline: October 23 2020

NOVEMBER 2020

IMPORTANT NOTICE TOCONTRIBUTORS

August 2020 issueVitafoods Europe, Vitafoods Asia, NutrEvent

& Food Matters Live will be covered in this issue

Innovations in Food Technology will be distributedat each of these trade shows

The deadline for editorial and advertisingcontributions for this issue is July 31

INFT MEDIA NEW DESIGN 2020:Layout 1 7/5/20 19:00 Page 7

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4 Innovations in Food Technology | May 2020 | www.innovationsfood.com

NEWS

6 DSM completes acquisition of Glycom and acceleratesits leadership in the Early Life Nutrition

8 Brenntag Food & Nutrition and MANE announceexclusive distribution agreement for Spain, Portugaland Switzerland

18 Evolva enters a new agreement with InternationalFlavors & Fragrances

12 Prinova Europe agrees partnership with sustainablemarine experts Hofseth BioCare

68 Clinical study news - 9 pages of up-to-date news

INGREDIENTS FEATURES

13 Natural bioactives and milk proteins to age healthyIngredia

14 How probiotics can benefit babiesLallemand Health Solutions

16 A brighter future: How clean-label colour enhances thefood supplement experience for today’s consumersLonza

18 Quality as a guideline in choosing food supplements ofbotanical origin, recommendations from a newadvisory board, with a focus on turmericIndena

20 Creating seasonal tastes is a piece of cakeSensient

21 Snacking with good conscience: how GELITA helpsmanufacturers to develop healthy snacking optionsGELITA

24 Science makes sense of plant-based tastesDuPont

26 In touch with natureKanegrade

30 Designing cheese properties to meet tomorrow’s con-sumer demandsKMC

32 Novel technologies in proofing wheat dough – theimpact of CO2 on process – and product – qualitiesNFT GmbH

34 Double the pleasureRAPS

36 Sweeteners: Q&AKerry

37 PhytoSolve® C – Liposomal Vitamin CLipoid

17 ASHCROFT COURT • BURNHAM • BUCKS • SL1 8JTUNITED KINGDOM

EDITORIALTel: +44 (0)1628 666176Email: [email protected]

ADVERTISINGTel: +33 4 66 580 562 • Fax: +33 (0) 97 06 29 185Email: [email protected]

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Advertising and Business Development DirectorDavid CopperfieldTel: +33 466 580 562Fax: +33 (0)97 06 29 185Email: [email protected]

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Published by PrintWorkshop PublicationsInnovations in FoodTechnology is published quarterly inFebruary, May, August and November

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CONTENTS:TESTING 7/5/20 17:30 Page 2

www.innovationsfood.com | May 2020 | Innovations in Food Technology 5

ContentsISSUE 87 MAY 2020

40 Bunge Loders Croklaan takes industry lead insignificantly lowering 3-MCPDe levelsBunge Loders Croklaan

42 Minerals and a Gluten-free dietDr. Paul Lohmann GmbH & Co KGaA-

44 Beyond the mask in the Covid-19 pandemic: Ingredientsfor protecting the immune systemBlue California

46 A match for meatInforma

48 Botanicals for a superior quality of lifeEuromed

50 Make a splash with Shades of AquaGNT Group

52 Plant proteins: Q&AKerry

DAIRY

56 Wyke Farms and Westland Cheese agree partnership

57 Could adding freeze dried fruit powder slow ice creammelting?

58 New lactase to improve nutritional profile of dairyproducts

59 Synergy Flavours launches “Dairy by Nature’ range inEurope and Asia

60 Chr. Hansen reaches scientific breakthrough in dairybioprotection

BAKERY NEWS

62 Mondelez International completes acquisition of Give & Co

NEW INGREDIENTS SHOWCASE

64 Sternlife launches three powdered dietary fibresupplements for food and beverage enrichment

65 Tate & Lyle introduces CLARIA EVERLAST® line of cleanlabel starches for freeze thaw stability

66 Cornelius challenges food sector with fresh newvanillas

67 Evonik achieves major biotech breakthrough with anew animal-free and fermentation-based collagenplatform

IMPORTANT NOTICE TO CONTRIBUTORS

August 2020 issueVitafoods Europe, Vitafoods Asia, NutrEvent

& Food Matters Live will be covered in this issue

Innovations in Food Technology will be distributedat each of these trade shows


CONTENTS:TESTING 7/5/20 17:30 Page 3


he idea of “calm” resonates withconsumers of products for cardiovascu-lar wellness, research has shown.

Lycored surveyed 505men andwomen in theU.S. and the U.K.. All were over the age of 50, theage groupmost likely to purchase supplements forcardiovascular wellness.

They were asked what they saw as the mostimportant ways to promote their cardiovascularwellness. Scoring highest was nutrition, with twothirds (67%) saying they had improved their diet inorder to protect their cardiovascular health. Thiswas higher than the number who had increasedtheir exercise levels (53%).

Most of the respondents saw their cardiovas-cular health in holistic terms. Six in ten (59%)agreed with the statement, “I believe in a holisticapproach to cardiovascular wellness, includingphysical, mental and nutritional elements.” Thisfigure was even higher among U.S. consumers(65%).

Perhaps reflecting this, many said they wereconsciously trying to introduce more calm intotheir lives. Four in ten (41% overall), and 48% ofthose in the U.S., had made attempts to increasetheir calmness in order to protect their cardiovas-cular health.

Almost all (95%) said they found the idea ofbeing able to “calm your heart” appealing, andover a third (35%) said theywould bemore likely tobuy a product for cardiovascular health if itspackaging included the word “calm”.

Golan Raz, Head of Lycored’s Global HealthDivision, said: “Scientific studies increasingly showthat our day-to day thoughts and feelings affectlevels of stress on our bodies. Consumers under-stand this, which is why many are consciouslytrying to increase their daily calm. For manufac-turers of products for cardiovascular health, thereis a possible lesson here about positioning. It couldbe time to shift the value proposition from anegative – the avoidance of risk – to a positive –the promotion of calm.”

Lycored is the manufacturer of Cardiomato™,a proprietary mix for cardiovascular supplements.It has been shown to helpmaintain blood pressurewithin normal range, reduce levels of LDL choles-terol and support a healthy circulatory system.

Karin Hermoni, Head of Science, Health, atLycored, said: “We cultivate emotional wellness bybalancing our experiences through our lifestylechoices. In the sameway we can actively promoteoverall physical balance through factors like nutri-tion. Calm and balance, on both an emotional anda cellular level, can give us an overall ‘wellness-boost’ which increases the body’s natural resilienceand helps it cope with challenges.”

The research was carried out online inNovember 2019. The findings are published in aWhite Paper, “Calm: The new concept at the heartof cardiovascular wellness”.

“Cardiovascularcalm”messaginghasconsumerappeal,Lycoredresearch shows

ith more than 55 million hits on“probiotics” online, it can be hard forhealthcare professionals and con-

sumers to find clinical-based information fromtrustworthy sources. As an industry leader, Chr.Hansen Inc. is therefore launching The ProbioticsInstitute – a new platform providing inspirationaland educational content on probiotics and thehuman microbiome

As the probioticsmarket continues to grow, sodoes the number of misconceptions aboutprobiotic products and their effects. A newinitiative from Chr. Hansen Inc., the US basedsubsidiary in the Chr. Hansen Group, sets out todemystify and provide information about probioticsto healthcare professionals and the general publicin the US.

Recently launched, The Probiotics Institute is anew online platform dedicated to inspire andeducate consumers and healthcare professionalsabout the world of probiotics and the humanmicrobiome. The aim is to provide relevant andengaging content on probiotics and the probioticstrains and solutions offered by Chr. Hansen. Atlaunch, the content of The Probiotics Institute willtarget audiences in the US only.

“It is our ambition that The Probiotics Institute

will foster the interaction of users, and become anatural forum of reference and interaction forhealthcare professionals and science communities,”says Andrew Scorey, senior vice president forHuman Health, Chr. Hansen.

“We know that healthcare professionals andconsumers have to distinguish reliable evidencefrom many conflicting scientific studies of varyingquality. We want to help them make informedchoices in the probiotic jungle. We will do this byproviding high quality content on The ProbioticsInstitute, also relevant for customers, journalists andbloggers needing information, scientific data oreducational content within the field of probiotics,”Scorey elaborates.

The Probiotics Institute is designed to givevisitors the optimal user experience. The front pagewill give new visitors a clear understanding of whatThe Probiotics Institute is and what informationthey can find, while returning visitors will be able tosee what is new and be inspired to read more.

“As a leader in the probiotics industry we wantto demonstrate Chr. Hansen Inc.’s commitment topublic education and increase awareness aboutprobiotics, based on our scientific approach toresearch and innovation,” concludes Scorey.

Chr.Hansen Inc. launches ascience-basedonlineplatformonprobiotics in theUS

oyal DSM, a global science-basedcompany in Nutrition, Health andSustainable Living, has announced the

completion of its acquisition of Glycom A/S, theworld's leading supplier of HumanMilk Oligosaccha-rides (HMOs).

DSM is a leading global solutions provider tothe Early Life Nutrition and Dietary Supplementindustries with a unique portfolio including nutri-tional lipids, vitamins and customnutrient premixes.With the acquisition of Glycom, DSM furthers itsleadership in the Early Life Nutrition and DietarySupplement space.

HMOs are the third largest solid component ofhuman milk after fat and lactose. Naturally occur-ring in human breast milk, they have evolved overthousands of years, providing uswith unique healthbenefits. In particular, they support both immuneand cognitive development. There is significantinterest in HMO use as a dietary supplement andpotentially in food & beverage and pet foodapplications, and in fulfilling unmet medicalnutrition needs, such as irritable bowel syndrome.

Glycom is amajor pioneer in HMOs, with a rich,science-backed product pipeline, and as the onlyone, a fully integrated HMO production facility in

the world. It has its own product development,preclinical and clinical programs, regulatory team,as well as large-scale production in its state-of-the-art manufacturing plant in Esbjerg (Denmark).Next-generation HMOs are part of Glycom’s excitinginnovation roadmap, with four new HMOs becom-ing available this year to further catalyze the alreadyfast-growing HMO market.

“Wewarmlywelcome the Glycom team toDSMand are proud to call this professional team ourcolleagues. Together, we will make it possible forour customers to develop efficacious and safesolutions, which is the fundament of both Glycomand DSM values and a part of our promise to helpkeep theworld’s growing population healthy”, saysJeremy Xu, President of DSM’s HumanNutrition andHealth

OddHansen, CEO of Glycom, continued: “Todayis a start of an exciting journey to bring us closertogether as one organization and a team and tosynergistically combine our complementarycompetences and expertise. We look forward tooffering our HMO portfolio and integrating it in ourfull solutions offering for DSM’s broad and globalEarly Life Nutrition and Dietary Supplementscustomer base.”

DSM completes acquisition ofGlycom and accelerates itsleadership in the Early Life Nutrition

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renntag Food & Nutrition has announcedan exclusive agreement with MANE forthe distribution of its flavour and taste

solutions in Spain, Portugal and Switzerland. SinceFebruary 2020 in Switzerland and March 2020 inSpain and Portugal, MANE’s flavours and tastesolutions are distributed exclusively by BrenntagFood & Nutrition. This new agreement is a greatnext step and reinforces the collaboration betweenboth companies, which are already workingtogether in Germany, Italy and the Nordics.

“We look forward to extending our goodworking relationship now also introducing MANE’sproducts to the foodmarkets in Spain, Portugal andSwitzerland. Our customerswill benefit greatly fromour combined technical expertise and our ability to

assist with innovation and product development.This extended partnership with Mane will enableus to grow the business in the Baking, Dairy,Convenience and Savoury sectors quickly thanksto Mane’s long flavor expertise and applicationlaboratory resources assisted by our local technicalteams,“ states Frank Haven, Vice PresidentBrenntag Food & Nutrition EMEA.

“This new partnership will enable MANE toextend its presence to nearly full market coverageaswell as seeing a number of new customers beingserviced efficiently by the dedicated Brenntagteams. Joining forces this way promises to becomea successful path for the benefit of both partnersas well as their customers” said Thomas SchmittVice President Flavors MANE EMEA.

Brenntag Food&Nutrition andMANEannounce exclusivedistribution agreement for Spain,Portugal and Switzerland

CooperationwithAll OrganicTreasuresmakespossible newconcepts formeatalternatives

lant-based alternatives to meat andsausage remain in high demand byconsumers, and this interest and the

trend to this product category have scarcely beenaffected by the current corona crisis. On thecontrary, awareness of the importance of sustain-able and balanced nutrition is rising, worldwide.Industry experts expect to see continuous growthin plant-based alternative products in the comingyears. “Whether for ethical or environmentalreasons, reduced meat consumption is the futureof the food industry. This is even more importantin view of the need to supply a growing worldpopulation with sustainably sourced, protein-richmeat alternatives,” explains Dr. Matthias Moser,Managing Director Hydrosol.

This specialist for stabilising and texturingsystems is nowworking in close collaboration withraw materials supplier All Organic Treasures (AOT).The goal of the cooperation is to combine theexpertise of both companies and offer customersin the plant-based meat alternative space a widerrange of products with individualised and exclusivesolutions. The focus is on allergen- and GMO-freeprotein sources with a positive image, likesunflower. According to Fabian Breisinger,Managing Director AOT, “Our own SunflowerFamily brand is already successful in food retail withthe SonnenblumenHACK® product. We have builta special reputation and capabilities in the area ofsunflower protein-based vegan products, likeburger ready mixes. Our plant-based proteins,especially Heliaflor®, are derived through thepartial de-oiling of high-quality raw materials.During production we take special care to protecttheir beneficial properties. As a result, our productsretain their native protein structure and contentof important nutrients like B vitamins, secondaryplant substances and minerals. This distinguishesthem from conventional protein products. Thefunctional properties, especially those of oursunflower protein, are further significantly affectedonly by the production process.”

The proteins are a by-product of sunflower oilmanufacture, so there are clear advantages interms of sustainability. Hydrosol uses threedifferent texturates for the production of meatand sausage alternatives – a dry texturate for plant-based mince like burger patties, a dry texturatewith fibrous texture for foods like nuggets, and awet texturate with a structure similar to muscletissue for plant-based filet strips.

The foundation for the collaboration by AOTand Hydrosol was laid last year. At the IFFA,Hydrosol presented burger patties based on asunflower texturate from AOT for the first time.Hydrosol is the exclusive sales partner for thisburger patty in the food retail convenienceproducts category and the food service and cater-ing segment. With the future blending of theknowledge of both companies, Hydrosol will go astep further and work closely with AOT right fromthe development of texturates.

plant-based diet is a good choice forboth climate and health. However, manyplant-based products, especially legumes,

contain FODMAP compounds that are poorlydigestible and cause unpleasant intestinalsymptoms. A study by VTT and Finnish companiessucceeded in breaking down FODMAPs withenzymes and producing new, stomach-friendlyplant-based food products.

FODMAPs are short-chain carbohydrate mole-cules that are poorly absorbed in the human smallintestine. These non-absorbed compounds movealong to the large intestine, where intestinalmicrobes feed on them. This results in the produc-tion of gases that causes symptoms especially forthose suffering from intestinal disorders, but alsofor many others. These problems are relativelycommon, as it has been estimated that the irritablebowel syndrome alone affects between 10% and20% of the population.

Many foods containing FODMAPs are in them-selves healthy and good sources of fibre, nutrientsand vegetable proteins. However, those sufferingfrom symptoms will often avoid these foods andmiss out on their health benefits.

Enzymes to do away with FODMAPsIn a study funded by VTT, Gold&Green Foods,

Raisio, Roal and Valio, VTT focused on two keyFODMAP compounds: galactan and fructan.Galactan is abundant in, for example, legumes,while fructan is found inmany cereals, amongotherthings.

“We investigated whether these compoundscan be removed from food by breaking themdown

with enzymes. We utilised both commercialenzymes and ones produced at VTT in the project.We used them to test the removal of FODMAPsfrom faba bean and pea protein concentrates aswell as from rye, graham and wheat flour”, saysSenior Research Scientist Antti Nyyssölä from VTT.

The solution proved to work: there were onlysmall amounts of FODMAPs remaining in the rawmaterials after enzymatic treatment.

“The method is similar to that used to makeHyla milk, in which lactose is broken down inadvance. Similarly, enzymatic treatment can beused to remove FODMAPs from food.”

New plant-based foods suitable for theFODMAP dietThe research project also tested whether

enzymes work in connection with the preparationof food products. This would allow the foodindustry to eliminate harmful FODMAP compoundsin their own processes. The project focused ontesting plant-based spoonable products, meatanalogues and bakery products to investigatedifferent types of plant-based foods suitable for theFODMAP diet.

“The study showed that enzymes also workunder a variety of conditions and in different foodprocesses. This is interesting new informationespecially for legumes, as there are currently nosimilar legume-based foods suitable for theFODMAP diet on the market”, says Nyyssölä.

“The results are most likely to be utilised nextin the development of new food items, but also inacademic research in order to verify the effects onintestinal symptoms with certainty”, he continues.

Amoreplant-baseddietwithout stomach troubles:getting rid of FODMAPSwith enzymes


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10 IInnovations in Food Technology | May 2020 | www.innovationsfood.com

Evolva enters a newagreementwith InternationalFlavors&Fragrances (IFF)

volva, the Swiss biotech company, hasentered a new collaboration agreementwith International Flavors and Fragrancies

(IFF), a leading global creator of taste, scent andnutrition for consumer products, to further developand expand commercialization of vanillin.

The two companies started to collaborate in2011. Under the terms of the new agreement, IFFwill expand commercialization of the product andEvolvawill be responsible to further develop vanillin.Evolva will receive payments for the productmanufactured and sold, contributing to reach cashbreak-even by 2023.

“We regard the agreement with Evolva as anexample of our continued commitment to supportthe increasing consumer attention to health andthe environment” said Matthias Haeni, DivisionalCEO, Taste, for IFF.

Evolva has significantly invested in the capabil-ity to develop and optimize its ingredients andshorten time to commercial-scale production.

“We are pleased to continue to providetechnology services to IFF. Partners can count onour high-quality, tailored services, and extensiveexperience in this area” said Oliver Walker, Evolva’sCEO.

Probi andViva5 announcestrategic joint venture toaddress growingmarket

wedish based probiotic specialist Probi hasentered a strategic joint venture with theUS based health and wellness company

Viva5 Group.The joint venture VivaPro LLC will address the

global market in probiotic related business areas.VivaPro will be governed as a standalone companyoperating out of US. Viva5 Group and Probi will own51 and 49% share respectively and will have equalrepresentation on the Board of Directors. Probi willhave an option to acquire the sharemajority of thecompany at a later stage.

The joint venture will focus on exploring,researching and co-developing products inprobiotic related market segments adjacent toexisting core business areas of the two com-panies.

“With this strategic joint-venture we bringtogether the distinct capabilities of Probi and Viva5in order to meet the increased consumer interestand demand for consumer friendly applications

in areas such as functional food, beverages andpet health.”, says Albert Dahbour, Executive VicePresident, Viva5.

Probimanufactures and supplies the consumerhealthcare and food industry with effective andwell-documented probiotics with proven healthbenefits based on scientific research. Today, Probi isprimarily present in the consumer healthcaremarket with dietary supplements and in selectedfood and beverage applications. The joint venturewill address new and attractive market niches withthe target to broaden the market reach for Viva5and Probi.

TomRönnlund, CEO, Probi continues: “This jointventure is an important step in our commercialefforts to address new and attractivemarket niches.Even in these turbulent times we see greatopportunities to jointly build a successful business,based on our longstanding relationship andconfidence in our respective abilities to createscientific and commercial success."

Lipofoods joinsHealth Businessof LubrizolLife Science

arlier this year, Lipofoods became a partof the Health team at Lubrizol LifeScience, serving as the umbrella brand for

our new Nutraceutical Division. This additionstrengthens their global presence and providessupport to advance growth in the rapidly develop-ing nutraceutical market.

The Lipofoods™ brand, was previously part ofthe Lubrizol Life Science Beauty business. LipofoodsNutraceutical Ingredients is now the umbrellabrand for the newNutraceutical Divisionwithin LLSHealth and includes all existing brands and productplatforms for microencapsulated minerals andbotanicals. The transition gives the Lipofoods brandstrong global infrastructure for driving moreinnovative solutions to the expanding nutraceuti-calsmarket.“Over the last few years, the Lipofoodsbrand has experienced rapid growth and scale-up,”says David Padró, Business Unit Manager of theNutraceuticals Division of LLS Health. “This haspropelled the need for a larger structure to meetthe demands of the fast-changing, highlysegmented global nutraceuticalsmarketplace. Thisnew structure will bring technology and scientificsupport to active ingredients with functionalperformance attributes.” The newly formedNutraceutical Divisionwill leverage the broad rangeof internal Lubrizol capabilities for improvingbioavailability and oral delivery for its portfolio ofactive ingredients. It will benefit from LLS Health’stechnological platforms, well established applica-tions expertise, global sales and marketingstructures, operations and regulatory know-howto continue developing the nutraceuticalsmarket,while keeping the current sales structure anddistribution network. “The addition of theLipofoods brand to our portfolio will boostLubrizol’s exposure to the nutraceuticals marketand complement our product offerings in thehealth and wellness industry,” adds BarbaraMorgan, Global Business Director for Pharmaceuti-cal Solutions of LLS Health. “This illustrates ourholistic commitment to improve health outcomesby providing expertise that accelerates customers’growth through expanded access to innovativenutraceutical platforms.” The Health business teamat Lubrizol Life Science partners with customersto speed their innovative medical devices anddifferentiated pharmaceutical products tomarket.Our dedicated team provides best-in-classpolymers and excipients, along with state-of-the-art product design, development, and manufac-turing services, with the ultimate goal of creatingsolutions that improve patient outcomes.

new €15 million Glanbia Ireland R&DInnovation Centre at Ballyragget is a keyelement of our future ambitions to grow

our portfolio of value-added products.Aoife Murphy, Commercial Director –

Ingredients, Glanbia Ireland, said, “Our R&DInnovation Centre will increase our capabilities,utilise synergies across the business and allow us tobring new products to market faster.”

The new 2,000 sq ft two-storey facility isdue to be operational in 2021. It will include aprocessing area, a pilot plant and will provide theexpanded R&D teamof over 50 peoplewith the ca-

pabilities to co-create prototypes and solutionswithcustomers who do not have their own R&D capa-bilities.

New€15million InnovationsCentre forGlanbia

Send your news for theAugust issue to

[email protected]


Innovations in Food Technology | May 2020 | www.innovationsfood.com 11

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Prinova Europe agrees partnershipwith sustainable marine expertsHofseth BioCare

rinova Europe has agreed an exclusivedeal to distribute Hofseth BioCare’smarine nutrition products in the EU.

Based in Norway, Hofseth BioCare (HBC) offersa wide range of protein, calcium and oil productsfrom Norwegian salmon.

HBC uses proprietary hydrolysis technology toextract nutrients from the fish sustainably, turningoffcuts into high-value nutrition products withminimal waste.

Products in HBC’s range include:• ProGo® Salmon Protein Hydrolysate: A solubleprotein powder for sports, endurance andrecovery nutrition. Containing more than 97%pure hydrolysed protein, ProGo is clinically provento reduce BMI and body fat. Ideal for powderformulations, bars, drinks and tablets, it has alsobeen shown to address iron deficiency anaemia.

• CollaGo® Collagen Peptides: A soluble Type I & IIICollagen Peptide powder optimised for beauty(hair, skin and nails). Also offering benefits formuscular and vascular health and energy, it canbe used in formats including powders, bars,tablets and beverages.

• CalGo® Marine Bone powder: A collagen calciumpowder containing 24 % Type II Collagen, 19 %elemental Calcium and 9 percent elementalPhosphorous. Designed to support cartilagefunction and heart health, it can be used intablets, powders and other formats.

• OmeGo® Salmon Oil: A full spectrum of omegafatty acids, including Omega 3, 5, 6, 7, 9 & 11, EPA,DHA and DPA. Offering benefits for the mainte-nance of healthy cholesterol and cardiovascularfunction, it can be used in soft gel caps and otherformats.Tony Gay, Head of Technical Sales & NPD at

Prinova Europe, said: “We’re very excited to havethe opportunity to represent Hofseth BioCare in theEuropean market. They’re a pioneer in the marineingredients market, combining high quality with acommitment to innovation, sustainability and trace-ability. At a time of increasing interest in ethicallyproduced marine ingredients, their range isperfectly in line with consumer trends.”

In HBC’s proprietary process, enzymes hydrol-yse protein from the fish into peptides, leaving theoil and bones untouched. The peptides are thenseparated off into unprocessed natural fish oil(OmeGo®) and naturalmarine collagen and calcium(CalGo®).

Roger Hofseth, CEO of Hofseth BioCare, said:“Our unique technology makes it possible for us tocreate products using the whole fish, with zerowaste. All our processes are focused on sustainabil-ity. We also offer total traceability – we can trackour production process all theway from fish eggs tofinal products. There are many applications for ourproducts in nutrition markets, and we’re delightedto be partnering with Prinova.”

Hofseth BioCare’s commitment to sustainabil-ity and zero waste has been recognised with Friendof the Sea Certification. Its entire product range isalso non-GMO and free from antibiotics, solventsand chemicals.

Prinova Europe is already working on conceptsto showcase the benefits of HBC’s products forBeauty from Within, Exercise Recovery & Energy,Cardiovascular Support and Bone Health.

HBC also offers easily absorbed bioactivepeptides derived from proprietary enzymatictechnology. It is developing these into healthcareproducts for the treatment of iron-deficiencyanaemia, Irritable Bowel Syndrome and sarcopenia.

Ingredion launchessweetener to meetthe demands ofhealth-consciousconsumers

ngredion EMEA has launched its first polyolsweetener, ERYSTA® Erythritol. Thesweetener enables manufacturers to

reduce or replace sugar to achieve nutrition-related claims, such as ‘no added sugar’ or ‘calorie-reduced’, in multiple applications.

ERYSTA® Erythritol supports functional buildback and sweetness when sugar is removed inproducts including ice cream, desserts and choco-late confectionery, while providing consumerswiththe mouthfeel and texture that they expect intheir favourite products. Other applications includebaked goods, beverages and fruit preparations.

Workingwith culinology and technical expertsat Ingredion’s Idea Labs® innovation centres acrossthe region, manufacturers can collaborate onrecipe formulation to develop new and on-trendproductswith a focus on getting tomarket quickly.Fromadecadent low-calorie chocolate brownie icecream with reduced sugar, to a sumptuous noadded sugar rhubarb and rose cordial, food andbeverage producers can create products thattap into the consumer demand for healthieralternatives that still deliver on taste, texture andan indulgent eating experience.

Rodolfo Garza, Regional Growth PlatformLeader, Marketing, at Ingredion EMEA, said:“Increasingly health-conscious shoppers arepaying close attention to the sugar and caloriecontent of their favourite foods. In fact, 64% ofconsumers in Europe, the Middle East and Africasay that a ‘low in calories’ claim is important tothem when buying food or drinks1.

“But consumers want it all – the guilt-freeindulgence of lower-sugar, lower-calorie alterna-tives. European consumers in particular seekpleasure and health in equal measure2, but thechallenge formanufacturers is delivering the samefunctional properties in a product when sugar isremoved. ERYSTA® Erythritol delivers around 70%sweetness compared to sugar, deliveringfunctional and textural properties such as bulking,ease of processing and mouthfeel enhancementwhen replacing sugar in formulations.”

Ingredion’s range of Erythritol sweetenersinclude ERYSTA® C40 Erythritol crystalline particlesize and ERYSTA® C100 Erythritol fine particle sizefor high and low moisture applications. Producedby fermentation, it has zero calorie content(measured according to EU Regulations, ascompared to 2.4 kcal/g for other polyol alterna-tives), enablingmanufacturers tomake consumer-winning energy reduction claims*. When used aspart of a sweetener system in certain applications,there are synergistic effects to boost sweetness ofthe product.

To learn more about ERYSTA® Erythritol orrequest a product sample, please visit:https://go.ingredion.com/ERYSTAReferences:1 Ingredion ATLAS Research, 20192 Mintel:What’s next for sugar reduction in Europe? Food Ingredients Europe,2019* Manufacturers are advised to satisfy themselves regarding the use, labelling andsuitability of Ingredion’s products in their final products. In particular, foodadditives (for example, sweeteners) should be used in accordance with therelevant local regulations.

www.ingredion.com

Brenntag Food & Nutritionannounced as exclusive distributionpartner for Cargill Salt in Europe

argill has appointed Brenntag Food &Nutrition as the exclusive distributionpartner for its salt offering in Europe.

While the company already distributes a broadrange of Cargill products in Europe, including salt,the expansion of the partnership broadensBrenntag’s offerings to include specialty saltproducts likeMicrosized™ Extra Fine Salt, Premier™Flake Salts, Cargill™ Sea Salts, Potassium Pro™Potassium Chloride Products and the uniqueAlberger™ Flake Salts.

Frank Haven, Vice President Brenntag Food &Nutrition EMEA explains: “Cargill is the only Foodcompany producing food grade salt and offering aunique solution for salt reduction without thecomplexity of additional ingredients. We aredelighted to be namedCargill’s exclusive distributorfor their excellent salt offering. Brenntag Food &

Nutrition is the ideal partner to support Cargill inincreasing their footprint in themarket evenmore.Our teams have the expertise and understand themarket specific needs and challenges to createsmart solutions that turn trends into marketableproducts and target specific consumer groups.”

“It is very common for our customers to havea presence onmultiple continents. Cargill Salt needsan industry-leading distributor in Europe to provideexpertise with salt ingredients, one-stop conven-ience, regulatory support, flexible lead times andminimum order quantities,” said Dana Craig, CargillStrategic Market Director for Food Salt. “WithBrenntag’s deep market knowledge in the region,together with its facilities and capabilities, we’reconfident that Brenntag Food & Nutrition candeliver on our expectations, bringing added valueto our customers.”


1. What ages and groups are the ingredients most beneficial for?What sort of nutritional trends do they tap into?Pep2Dia® is aiming all people with a high blood sugar but by now our

clinical study has been performed on prediabetics adults.We know that diabetes is a world public health concern with 8.5percent

of the adult population affected today andmore than 10% by 2045. 1 out of14 adults is prediabetic, that means is at risk to become diabetics in 5 to 10years if nothing is done. Pep2Dia® targets people that are prediabetics to helpthem regulate their blood sugar.

2. What applications are the ingredients suitable for? Do they affecttaste?Pep2Dia® is a very flowable powder, easy to rehydrate and stable at pH

from 6 to 9. It can be used in dietary supplements of functional foods.

3. In terms of gut health, are they all beneficial?Pep2Dia® aims the prevention of the chronic disease, diabetes and has

not been evaluated for gut health.

4. Did you experience any hurdles in formulation?Milk product consumption has been known for a long time to reduce the

risk of type 2 diabetes. Seeking to understand whichmilk components couldbe involved, French researchers have discovered bioactive dipeptides AP,and their inhibitor effect on the enzyme a-glucosidase. The a-glucosidasehydrolyses polysaccharides into glucose in the gut.

After a patent in 2015, Pep2Dia® is the result of an extensive researchand collaboration between Ingredia’s scientists and LIENSs-CNRS La RochelleUniversity in France during 4 years.

5. Are the ingredients sustainable and how?Pep2Dia® is a milk protein hydrolysate with an active dipeptide AP. At

Ingredia, our milk proteins are native, coming from our farmers cow’s milk.Ingredia is a French dairy cooperative commited in corporate social respon-sibility with its “Via Lacta”program.

6. Do you have more innovation in the pipeline?Yes of course. Ingredia is the leader in dairy bioactives and aim at

launching new bioactive every 4 or 5 years. We want to be focused inprevention and particularly public health.

www.ingredia.com

Natural bioactivesand milk proteinsto age healthy

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INGREDIA:TESTING 7/5/20 17:42 Page 3

he World Health Organization(WHO) states that breastfeeding isone of the most effective ways toensure children health, and evensurvival in some parts of the world.

Breastmilk is the best food for babies because it issafe, contains antibodies that help protect fromcommon childhood illnesses such as diarrhea, helpdefend against infections, help prevent allergies,and protect against a number of chronic condi-tions. No onewill argue that it gives them the rightnutrients to kick-start their life.WHO recommendsinfants should be exclusively breastfed for thefirst sixmonths of life to achieve optimal growth.However, exclusive breastfeeding can representquite a challenge for new mothers. Pain, timecommitment, fatigue are just a few of the manyreasons why mothers have to opt for anothermethod to feed their child. On the other hand,mothers can feel guilty thinking they are notgiving the best nutrients a baby could hope for.

Globally, only 40% of infants under sixmonths of age are exclusively breastfed. (Source:The World Health Organization, 2020)

In the United States, nearly 75% of parentsreported interest in, or active purchasing ofprobiotics for themselves or a member of theirfamily: that explainswhy children and babies havenow become a focus for probiotic innovations.(Source: internationalprobiotics.org)

How probiotics can benefitformula-fed babies?Probiokid® (L. helveticus Rosell®-52, B. bifidum

Rosell®-71, B. infantis Rosell®-33 and FOS) is one ofthemost documented formula specially conceivedfor less than one year old babies, with 11 clinicalstudies in infants and young children, includingtwo safety studies. Both combination and singlestrains have been self-affirmed and notified asGenerally Recognized as Safe (GRAS) by theUnited States Food and Drug Administration (FDA)for non-exempt infant formula. It has beengranted the following Canadian health claims forinfants and children: helps to reinforce thebody’snatural defenses in children; could promote afavourable gut flora in threemonths old babies upto older children and is a source ofprobiotics fromthree months old babies, up to older children.

In Xiao (2019) randomised, double-blind,placebo-controlled study to measure safety andefficacy of a probiotic supplement, 132, three anda halfmonth-old to sixmonth-old healthy, formulafed, babies were given either Probiokid® formula(L. helveticus Rosell®-52, B. infantis Rosell®-33,B. bifidum Rosell®-71) and FOS or a placebo. Togather some conclusions in addition to safetycontrol, parents were asked to complete their

infants’ diaries to note gut symptoms andnumber of stools per day. Saliva and stool sampleswere collected at baseline and after four weeks ofadministration (salivary and faecal SIgA (SecretoryIgA) quantification). Scientists concluded thatbabies who were given Probiokid® had a signifi-cant increase of stool frequency (plus 1.35 stoolsper week) during the last week of administrationversus placebo. Meaning Probiokid® can play a rolein gut functions in babies, helping to increase thestool frequency and therefore helping to decreaseepisodes of occasional constipation. Anotherpositive outcome involved good development ofnatural defenses. As a reminder, mother milkensures a proper development of her childimmune system due to the transfer ofimmunoglobulins (Ig) such as IgA from themotherto baby, constituting the first line of defenses.Mothermilk also ensures the early development ofthe gut-associated lymphoid tissue, which initiatesin turn endogenous SIgA production. Probiokid®

showed a positive effect on SIgA productionwhich indicates normal immune development:Probiokid® maintained higher faecal SIgAversus placebo (p=0.0044) and showed a morepronounced increasing trend in salivary SIgA levels,compared to placebo, after an intake of fourweeks.

It is interesting to observe that, even ifbabies are fed with formula when takingProbiokid®, SIgA levels are maintained, asopposed to placebo group, supporting andmaintaining a normal intestinal immunity.

Do probiotics work in synergy with HMO?It was indeed detected in an in vitro test that

Bifidobacteria specific strains show a good synergywith Human Milk Oligosaccharides (HMOs). HMOsare complex sugars only found in human breastmilk. They are the third most abundant compo-nent in human milk after lactose and lipids. Asnatural indigestible sugars by humans, they passthrough the stomach intact. They act primarily asprebiotics, promoting the growth of Bifidobac-teria and Lactic Acid Bacteria able to metabolizethem. The most abundant HMO in human breastmilk, representing 30% of all HMOs, is 2’-FL(2’-FUCOSYLLACTOSE). The in vitro test showed thatB. infantis Rosell®-33 and B. bifidum Rosell®-71were able to metabolize HMOs. These are newscientific elements that help believe it is more andmore possible to imitate quite precisely mother’smilk.

Do probiotics work in synergywith fibers?B. lactis Lafti® B94 is another very well

documented probiotic strainwith clinical evidences

coming from six studies, to show its safety andpromising effects in babies (including prematurebabies), kids and teens. It was specially selectedfrom among 40 Bifidobacteria strains for its goodsynergy with fibers (FOS & Inulin). Moreover, Lafti®

B94 has recently received a No Questions Letter(NQL) regarding the Generally Recognized asSafe (GRAS) notification from the United StatesFood and Drug Administration (FDA), meaning itis safe to be used as an ingredient in non-exemptpowdered milk-based infant formula. Over theyears, it has been granted the following Canadianhealth claims for infants from two month-oldand older, depending on the recommendeddose: helps support intestinal/gastrointestinalhealth; could promote a favourable gut flora andparticipates in a healthy microflora balance. Forfour year-old and older; helps to relieve abdominaldiscomfort, such as bloating and constipation;helps children and adolescents with bloating andconstipation in irritable bowel syndrome (IBS).

Are there any other strains specificallyuseful to support gut health inyoung children?Lacidofil® (Lactobacillus rhamnosus Rosell®-11

and Lactobacillus helveticus Rosell®-52) is a uniquecombination, tested in over 26 clinical studies, halfof those with children. Commercially availablesince 1995 with a pharmacovigilance programshowing safe use, Lacidofil® is marketed undervarious registration status in more than 20countries all around the world. It has also twostrong health claims in Canada for children overtwo years and older, depending on the recom-mended dose: for restoring and normalizing gutflora and help to reduce the risk of antibiotic-associated diarrhea.

Additional strains, specifically recommendedby pediatricians, are also able to support a baby-specific microflora, gut functions and naturaldefenses, such as Lactobacillus rhamnosus GG,Saccharomyces boulardii and Lactobacillusreuteri [Hojsak et al., 2018].

What else should be consider whenmarketing probiotics for babiesand infants?Convenience is key for infant and children

probiotics: packets, sachets and sticks are theleading format. Powder follows for both groups,but infants see much greater success inprobiotic drops. (Source: Lumina Intelligence,2019)

When looking to market probiotic supple-ments for babies and infants, delivery forms andpackaging are a key element. To ensure bothproper delivery to babies and young children as

How probiotics canbenefit babies


LALLEMAND:TESTING 7/5/20 18:08 Page 2

well as proper survival of the bacteria during thecomplete shelf life of the finished products,manufacturers can propose ready-to-marketprobiotic formulations in different convenient andleading formats; bulk powder, room-stablechewable tablets with yummy natural flavour,sachets, sticks and drops. It is also possible to addprobiotic powder in infant formula, when it hasthe GRAS status to guarantee the strain has beenmanufactured according to the higher standards,necessary for this specific target. For kids with gutdiscomfort, such as occasional diarrhea, a dual-chamber sachet can combine probiotics with arehydration salt, just to name one combination.Additional ingredients such as vitaminD, HMO, FOSand inulin can create positive interactions withcertain probiotic strains.

Lallemand Health Solutions: Yourprobiotic solutions provider for babies“At Lallemand Health Solutions, we are a lab to

shelf, vertically integrated manufacturer andexpert in formulating probiotics products for

babies, kids and teens. We thrive to proposepractical, innovative delivery forms to adapt tothese specific targets. We conduct in-housestability studies to monitor our strains and theirspecific combinations with health ingredients,the performance of packaging, and specifictemperatures for optimized shelf life. Fromnewborn babies up to hearty kids, we haveeffective probiotic formulaswith clinical evidencesto fit all needs. We have just completed two newsafety studies in healthy infants below one yearold, showing health benefits such as microflorabalance and maintenance of standard IgA levels.We have undertaken over 30 clinical studiesinvolving infants and young children. Our strainsare safe and showed efficacy since several years.Four of our strains have the GRAS status. We haveExpert’biotic solutions specifically made tosupport gut health and natural defenses ofchildren under three years old and beyond:Lacidofil®, Probiokid®, Lafti B94®, S. boulardii,L. rhamnosus GG, and L. reuteri Rosell®-444. Ourprobiotic formulations can be adapted to this

specific market needs and proposed up to thefinish products in various convenient deliveryforms. Finally, we reach the highest qualitystandards tomanufactureprobiotics solutions forinfant formula applications, opening new marketopportunities for our Expert’Biotic solutionsdedicated to babies.”MentionedMorganeMaillard,Marketing Manager at Lallemand Health Solutions.

www.lallemandhealthsolutions.com


www.kanegrade.com

Tel: +44 (0) 1438 742242

Email: [email protected]

NATURAL FOOD INGREDIENTS

COPY DEADLINE FOR AUGUST ISSUE IS JULY 31

LALLEMAND:TESTING 7/5/20 18:08 Page 3

olour has always been a source offascination for humans. It is amarker of identity, a differentiatorand away of transmitting emotion.This is true now more than ever, in

an always-onlineworldwhere everymomentmustbe Instagram-worthy, and every brand must beInstagram-fluent. In fact, the colour andbrightness of an image posted onFacebook has been shown to have a directcorrelation with the number of ‘Likes’ thatimage may receive, which clearly demon-strates how colour encourages andinfluences consumer interaction andengagement.1

Colour has further been proven toenhance consumer experience in a widevariety of robust studies. With 92.6% of shopperssaying that the visual dimension is the maininfluencing factor in their purchasing decisions2, itis evident that colour psychology has a directimpact on ROI, for any brand in every industry.

Creating colour storiesEach culture around theworld ascribes its own

set of meanings to colour, but there are notable

areas of overlap that occur widely, and the impactof the cultural exchange enabled by the internet isincreasingly visible. As such, many colours havedeveloped a broadly recognized set of psycholog-ical characteristics that has seen them becomeassociatedwith certain applications, emotions andphysiological responses.

A growing body of research has, for instance,substantiated and expanded on the traditionalmeaning and significance of colours. Crowley(1993), for example, found a correlation betweenlonger wavelength, warmer colours and increasedlevels of arousal or activation, while shorter wave-length, cooler colours like blue have a morecalming effect.3 Later, Elliot’s 2015 paper providesan overview of colour theory developments since

Goethe’s work in the early 1800s, drawing on Elliotand Maier’s colour-in-context theory (2012). Thisposits that social learning and biological dispositionboth have a role to play in howhumans respond tocolour4.

Subsequently, colour psychology has oftenbeen applied to great effect in advertising spaces.

Brands and consumer products, forinstance, are usually packaged in a specificcolor story that tends to be associatedwith the product’s application, such asblue to indicate health and hydration, pinkfor femininity, purple for creativity andrelaxation, yellow for energy and red forpassion or prestige.

Additive uncertaintyIt naturally follows that colour plays a vital role

in the design and creation of food supplementsand has a long history of use in the industry. Acolour’s classic associations draw consumers toconnect it intuitively with certain health andwellness applications, which brand owners havereinforced over time: take lavender for aidingsleep, or blue for hygiene. A report by Bosch et al.(2012) on colour in healthcare settings further

A brighter future: How clean-labelcolour enhances the foodsupplement experience for

today’s consumersStephane Vouche, Marketing Manager, Lonza Consumer Health & Nutrition


Vcaps® Plus Food Coloured and Titanium dioxide freeWhite Opal™ capsules

LONZA:TESTING 7/5/20 18:10 Page 2

highlights the use of orange to stimulateappetite, red for increasing energy andyellow for aiding digestion5.

In fact, the longstanding use of colourin consumer health settings pre-datesmuch of our understanding of the actualcolourants – an understandingwhich is stillgrowing day-by-day, as food additives onceconsidered safe for human consumptionare brought under closer scrutiny. A 2007 study byresearchers at The University of Southampton, forexample, identified a group of six commonly-usedartificial colourants that appeared to be linked toan increase in ADHD-type behaviour in children6.Though this research has since been disputed,public backlashwas significant enough that a largenumber of food manufacturers have agreed to avoluntary ban on each of these so-called‘Southampton Six’.

Eye-catching, emotive appealDespite these concerns, colour itself

remains a highly desirable attribute forfood supplements and offers multiplebenefits for both brand owners andconsumers. Colour creates visually appeal-ing, distinctive dosage forms7 whichincrease brand recognition and differenti-ation, enabling supplement products to stand outin a competitive marketplace8. Colour also has thepower to deliver on aspirations by association, soincreasingly consumers are flocking to brandswhose colour stories reflect their own ideals. It isone reason why, every year, a new influx of goodsarrives in Pantone’s Colour of the Year: a colour canbestow ‘coolness’, leveraging current trends toincrease visual appeal and desirability.

It is clear that, in both consumer-facingand industry settings, colour enhances thevital work of brand storytelling. Colour canbe used to tell positive stories about a foodsupplement brand and its products – howthey are made, how they work and whatbenefits they offer, both in terms ofspecific, concrete details and in a broader,more aspirational sense.

Seeking a safer spectrumIt follows, then, that colour has high value for

today’s aspirational consumers, a large and grow-ing consumer group defined by the importancethey place on health and wellbeing, their love ofshopping and their preference for responsibleconsumption. So-called ‘Aspirationals’ seeknaturally sourced food supplements with a robustclean-label positioning: research conducted byLonza for its 2019 Aspirationals Report indicatesthat 7 out of 10 Aspirationals in the US are lookingfor supplements made with no artificial colours9.These preferences are a key driving force behindthe growth of the clean-label trend, which insistson a planet-first, sustainable and transparentapproach to product development at every stage.This has seen clean-label continue its rapid risewithin the food supplements space.

Meanwhile, in the UK, those using supple-ments most frequently are the most likely to buya supplement if it contains sustainable oreco-friendly ingredients, though a positiveresponse is indicated across a broad range ofdemographics10. To achieve the truly holisticcredentials these consumers expect, brand ownersmust look for solutions that canmeet the demandfor colour without compromising on a clean-labelpositioning.

Brighter by natureIn the wider food industry, these consumer

preferences have already driven the emergenceand growing popularity of ‘colouring foods,’ anEU-designated category of edible plants which canbe used to derive natural colours. These pigmentsare gently extracted using a water-basedmethod,without the use of organic solvents, artificial

emulsifiers or preservatives.Now, colouring foods have evenmore to offer

as Lonza has innovated to find new applications inits next generation capsule technologies. Thenatural, variegated colour that colouring foodscreate in a finished supplement product acts as avisualmarker of the clean-label thinking behind theproduct and enhances its clean-label story, whileoffering ingredient masking capabilities for

improved aesthetic appeal. Indeed, the use ofcolouring foods has been shown to create anemotive connection between the natural coloursource and the finished supplement product, evenif the colouring food isn’t present in sufficientquantities to deliver health benefits in the supple-ment itself.11

Clean-label gets colourfulWith such clear and growing demand for

clean-label colour, Lonza has expanded its rangeof Capsugel® Vcaps® Plus capsules to offer aconvenient, quality solution. These vegetariancapsules, now available in Blue Spirulina, PurpleCarrot, Red Radish and Spicy Yellow options, aremade with just two ingredients alongside water:FSc-certified Hypromellose (HPMC) and a naturally-derived, EU-certified colouring food that has notbeen assigned an E-number and supports a plant-based positioning. Thanks to Lonza’s market-leading capabilities and continuous innovation,Vcaps® Plus food coloured capsules meetcustomer needs on several levels: not only do theyprovide the visual appeal consumers are lookingfor, but they also offer high performance.

Vcaps® Plus capsules enable brand owners tobring their brightest clean-label visions to life. Manyof Lonza’s partner brands are already craftingon-trend supplement products which leverage the

meaning and significance of colour to tellstories regarding function and healthbenefits. Inspiring examples include aVcaps® Plus Purple Carrot capsule, pairedwith a lavender-based ingredient fill thatsupports healthy sleep. A Vcaps® Plus SpicyYellow capsule, meanwhile, could be usedto enhance the visual appeal of acurcumin-based joint health solution.

Derived from algae, the Vcaps® Plus Blue Spirulinacapsule is a delivery format that could expand thestory around amarine specialty ingredient, while aVcaps® Plus Red Radish capsule can leverage thecolour red’s association with nutricosmetics for aneye-catching, plant-based nutraceutical solution.

Future-proof food colourIn an industry where colour can cause

skepticism, even concern, Lonza’sCapsugel® Vcaps® Plus capsules rewrite thefood supplement narrative. They providea premium choice for brand owners byoffering all the same advantages thatcolour has historically brought to productmarketing, without compromising on afull-spectrum clean-label positioning.Alongside choice comes quality support:Lonza’s integrated capabilities ensure its

brand partners are equipped with the products,resources and guidance to bring their brightestclean-label ideas from source to shelf, faster. Assuch, the food supplement consumer experienceis getting cleaner, clearer andmore colourful everyday.

References:1 S.Banerjee,A.Pal,“Likely to be liked?A study of Facebook images,”2018, https://ieeexplore.ieee.org/abstract/document/8392808?reload=true2 J. Morton, “Why Color Matters,” https://colorcom.com/research/why-color-matters

3 A.E.Crowley,“TheTwo-Dimensional Impact of Color on Shopping,”1993, https://link.springer.com/article/10.1007/BF00994188

4 A. J. Elliot, “Color and psychological functioning: a review oftheoretical and empirical work,” Frontiers in Psychology, 2015https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4383146/

5 J. Bosch et al, “The Application of Color in Healthcare Settings,”2012 https://www.ads.org.uk/wp-content/uploads/TheApplication-of-Colour-in-Healthcare-Settings.pdf

6 “Food additives and behaviour in children,”2007 https://www.southampton.ac.uk/psychology/research/impact/food_additives.page

7 K.V. Allam & G.P. Kumar, “Colorants – the cosmetics for the pharmaceuticaldosage forms”, 2011 https://www.researchgate.net/publication/288468020_Colorants_-_the_cosmetics_for_the_pharmaceutical_dosage_forms

8 L. Labrecque & G. Milner, “Exciting red and competent blue: The importance ofcolor in marketing,” 2011, https://www.researchgate.net/publication/251277565_Exciting_red_and_competent_blue_The_importance_of_color_in_marketing

9 NMI SORD US study – 2013-201710 NMI SORD UK Study 201811 C. Spence, “On the psychological impact of food color,” 2015 https://flavour-journal.biomedcentral.com/articles/10.1186/s13411-015-0031-3

www.lonza.com


LONZA:TESTING 7/5/20 18:11 Page 3

he botanical supplements sectorcomprises a huge range ofproducts which vary significantlyfrom one to another, not least fordifferent degrees of attention and

transparency given to quality and safety. This is whyfor doctors, pharmacists and consumers alike,quality should be a defining criterion in the choiceof supplement and an essential requirement forinformation and transparency.

What do we understand by quality supple-ments? What elements allow us to evaluate thequality, safety and efficacy of the products? Whatare the risks of "do it yourself"? What are thecriteria for the correct use of food supplements?How should proper information be provided?

Such questionsmake sensemainly consideringthat, according to recent data from the Italianmarket, 32 million people use food supplements,and 18.7 million of them are regular users1.Consumption transcends gender, age andgeographical area in a sector which includes a vastquantity of very different products, whose degreesof attention and transparency as for quality andsafety aren’t always the same and are not alwayseasy to comprehend.

Answers need to come from authoritativeexperts. That’s why an Advisory Board on Quality inFood Supplements of Botanical Origin has beenrecently established: a multidisciplinary panel ofItalian and international experts with differentspecializations, chosen from the leading authori-ties on botanical extracts, dedicated to point outthe concepts of quality, efficacy and safety ofbotanical supplements in order to supply doctorsand pharmacists, but also consumers, with clearguidelines on how to choose supplements that

offer guarantees about those aspects.The Advisory Board, created on the initiative

of Indena (a leading company in the production ofquality botanical ingredients), and of Scharper (apharmaceutical sister company also with a historyof development and marketing of food supple-ments promoted exclusively to the medicalprofession), issued on January 2020 the ConsensusPaper Food Supplements of Botanical Origin: aMultidisciplinary Approach to Quality. The case ofTurmeric to clarify what is meant by qualitysupplements. Careful analysis of scientific literatureand the comparison of clinical practice experienceswere the basis of the joint work that led the groupof experts to formulate the indications andrecommendations contained in the ConsensusPaper.

The document has received the backing of theItalian Society of Nutraceuticals – (SINut), anindependent non-profit association which under-takes to develop, encourage and promotenutraceutical research.

What does quality of botanical extractsexactly mean?The first question is related towhat “quality” is

expected to mean, mainly considering that it mayoften be confusedwith other concepts, like safetyand efficacy.• quality is determined by the characteristics of theraw material, the supply chain, the technologiesand processes used for the processing of theingredients, the controls on the production ofbotanical ingredients and the finished product;

• safety is primarily linked to the verification of theabsence of potential contaminants typical ofproducts of plant origin, an aspect that pertainsto quality, but also to the specific conditions ofthe organism that assumes the supplement, thedosage and the methods of intake and thepossible interactions with other active ingredi-ents, be they natural or synthetic. Therefore, it isessential to carry out preclinical toxicologicalstudies to guarantee the use of the botanicalingredient. However, a quality supplement canhave different safety profiles in different subjects


Quality as a guideline in choosing foodsupplements of botanical origin,

recommendations from a new advisoryboard, with a focus on turmeric

INDENA:TESTING 7/5/20 17:40 Page 2

and for this reason it is advisable that the intakeof botanical supplements is preferably recom-mended and guided by the doctor or pharma-cist;

• efficacy is understood to be the ability of asupplement, through its ingredients, tostrengthen physiological processes: supplementscontaining the same ingredient of natural origincan have different effectiveness depending onthe formulation, which for example modifies itssolubility.

Considering the mentioned rationales, it’simportant to remind that a supplementof quality can be recognized, mainly withthe expertise of a doctor or pharmacist.Prescribers can request information toevaluate the quality and safety of prod-ucts, transparency on the productionchain, from the raw material to thefinished product, and scientific evidencesuch as preclinical, clinical, pharmacoki-netic studies on botanicals.

The awareness in the use of supple-ments is very important as well. A "do-it-yourself" approach in choosing andassuming food supplements is quitewidespread among the people, whoconsider natural products "in themselvesgood", and who are able to access easilythose products in the market. On thecontrary, the use of supplements ofbotanical origin requires an overallassessment of the individual’s condition,any possible interactions between theactive ingredients contained in thesupplements in question and other drugsor supplements the individual may betaking: skills which only doctors andpharmacists possess.

How could prescribers and con-sumers concretely recognise quality,efficacy and safety of a supplements ofbotanical origin?

Quality of botanical supplementsstarts from the quality of raw material,that implies: identification of the plantwith certainty, through specific protocoland analyses (i.e. botanical checks, chromato-graphic profiles, or DNA analysis), purification ofthe botanical extract from notoriously toxic or al-lergenic or unwanted substances, standardization.Other important aspects are the controlof the supply chain and of the quality of themanufacturing processes. As for efficacy, despitecurrent legislation on botanical supplements doesnot require evidence of efficacy based onscientific studies, there are supplements ofbotanical origin whose effectiveness is demon-strated by rigorous preclinical and clinical studiesand conducted with methods similar to thoserequired for drugs2. To verify the efficacy of aproduct with respect to the physiological functionit claims to have, it should be checked the avail-ability and the reliability of specific preclinical andclinical studies on the ingredient, the pharmacoki-netic results from studies dedicated to the specificproduct with its specific formulation and theevidence of clinical studies on healthy physiologi-cal activities.

An essential aspect of safety is interaction. Theuse of supplements of botanical origin requires anoverall assessment of the condition of the personconcerned, with a technical competence that canonly be provided by a doctor or pharmacist.Botanical ingredients have physiological effectswhichmust be known and assessedwith respect to

the specific situation of the individual for whomthey are intended, also considering any possibleinteraction with any other active ingredient thesubject is taking simultaneously, whether naturalor synthetic.

In a fewwords, botanical supplements shouldbe prescribed or recommended with the samerigorous approach applied to all prescriptions.

Focus on turmericTurmeric is the case study presented in the

first Consensus Paper issued by the Advisory Board

on Quality in Food Supplements of BotanicalOrigin. According to IQVIA data, 4.9million packs ofsupplements containing turmeric were sold in Italyfrom July 2018 to June 2019.3 Turmeric is also oneof the world’s most widely studied botanicalextracts: as of 2019, about 100 human studieshave been carried out on curcumin, involvingthousands of subjects.

Curcuma longa L. (a member of the gingerfamily, Zingiberaceae) is a perennial herb plantwidespread in South East Asia and extensivelycultivated in China, India, Indonesia and Thailand4.Turmeric’s iconic colour derives from threechemically distinct compounds, which are theactive components of the plant: curcumin,demethoxycurcumin and bisdemethoxyurcumin.Although often collectively called curcumin, thesecurcuminoids have different chemical personalitiesand colours and, working together or individually,have been shown to produce importantphysiological antioxidant, anti-inflammatory,anti-mutagenic, anti-infectious and anti-cancereffects.

The quality of turmeric, like all botanicalextracts, depends primarily on the quality of theraw material and the purity of the extract. Theprocedure that enables the plant to be unques-tionably identified is by DNA analysis or barcodingof the plant itself. Furthermore, quality turmeric is

free from contamination, whether accidental ordeliberate.Moreover, rawmaterial’smanufacturingprocess has to be strictly controlled to avoid anypotential contamination along it. As for safety, thescientific evidence shows that the safety profile ofturmeric is very high.

Recognized for its antioxidant effects and itsosteoarticular function, turmeric has been the sub-ject of human studies that have demonstrated itsanti-inflammatory function, through which itcontributes to maintaining gastrointestinal,cardiovascular, osteoarticular, and liver health.

Nevertheless, likemany botanical ingredi-ents, turmeric has poor solubility in waterand it’s not easily absorbable by theintestine, with consequent limitation of itsbioavailability.

To face such an issue, Indena devel-oped one of the most innovativesolutions: Phytosome®, a formulationusing 100% food grade ingredients(lecithin) and able to optimize the bioavail-ability and pharmacokinetic profile ofactive compounds of natural origin.

Indena’s turmeric extract formulatedwith Phytosome® is Meriva®, whoseefficacy is demonstrated by 35+scientific studies in humans, of which atleast a third were conducted with therandomized controlled scheme, relatingin particular to the areas of cardio-vascular, intestinal and ocular health,nutrition in sports, joint health andsupportive care. In these studies involvingover 2000 subjects, no seriousadverse reaction has ever been reported.

References:1 https://www.federsalus.it/wp-content/uploads/2019/06/Rapporto-

Censis-definitivo-1.pdf; http://www.censis.it/welfare-e-salute/salute-gli-integratori-alimentari-utilizzati-da-32-milioni-di-italiani

2 “Guidelines on studies conducted to evaluate the safety andproperties of food products” Rev- November 2018

3 Arrigo F.G.Cicero,“Turmeric supplements:what you should know”,article on the Federsalus website, 31/7/2019, https://www.feder-salus.it/integratori-di-curcuma-cosa-sapere/

4 Attilio Giacosa, talk at theAssoerbe convention, InVitality 2019,Milan21/11/2019

www.indena.com


INDENA:TESTING 7/5/20 17:40 Page 3

ensient Flavors presents a brandnew Bakery Toolbox – a set of fourminiature cakes, each dedicated toa particular season of the year. Thetasting samples provide new

impulses in the creation of innovative tastesensations, and demonstrate the company’sexpertise in flavour, texture and colour. Thetoolbox addresses diverse food and beveragesegments, as the solutions demonstrated are

suitable for a wide range of applications – e.g.bakery, confectionery, dairy and beverages. Withthis offering, the company aims to provide foodmanufacturers with inspirational ideas to helpthemcreate bespoke flavour profiles, and seasonalcombinations for the ultimate taste experience.

“Our Bakery Toolbox focuses onmarket-driveninsights and consumer demand for unusual andunexpected flavour combinations,” explains RanbirKooner, Marketing Manager EMEA at Sensient

Flavors. “In the highly competitive food andbeverage sectors, innovation is key. Our ingredi-ents allow for the creation of tailor-made productsthat help manufacturers create unique flavourprofiles, thus giving them amajor advantage overtheir rivals.”

To find out more about Sensient Flavors’innovative offerings and the creative possibilities,email: [email protected]

Creating seasonal tastesis a piece of cake


Spring – light fusionAs an ideal spring fusion, Sensient Flavors suggests a light combina-tion of Vanilla & Cherry Blossom flavours with the surprise crunch ofCherry Blossom-flavouredmeringue pieces. Cherry Blossom is a spring-like natural flavouring from the company’s Floral Collection. Thecollection offers delicate floral notes as well asmore green herbaceoustypes. Jasmine, Desert Wildflowers, Elderflower and Rose – to namejust a few – all bring a new taste “twist” for amultitude of applications,from cocktails and gin to confectionery and dairy.

With global vanilla demand as high as ever, the companyapplication technologists are constantly expanding the selection ofvanilla profiles – from luxurious Extracts and Natural Bourbon Vanillaflavourings to more cost-effective, nature synthetic Vanillin types. Allare tailored and targeted to meet specific customer needs.

Summer – vibrant and visualThe promise of summer sunshine is reflected in a fruity Lemon andRaspberry marbled cake, highlighting growing demand for vibrantcolours. Sensient’s Natural Colouring Solutions provide a full range ofcolour shades that can withstand high processing temperatures.Decorated with fondant fruits flavoured and coloured like the realthing, the cake addresses different food sectors for the application ofthese flavour and colour technologies – e.g., dairy and confectionery.Obtaining the perfect shade for a particular product can be vital to itssuccess in the marketplace. That’s why Sensient’s application techno-ogists are on hand to advise on the appropriate solution, both forcolour performance and stability.

Winter – sensory stimulationIndulgent coconut-flavoured sponge cake paired with Natural RedFruit-flavoured buttercream reflects the essence of winter. The festivefondant decoration stimulates the senses with cooling sensations.Coconut Dairyboost is also added to create a rich, decadentmouthfeelto the sponge cake. Sensient Flavors’ Dairyboost system offersingredients that combine a heat-stable dairy base with signature topnotes such as Mascarpone, Clotted Cream and FreshMilk. Its solutionsprovide sensory stimulation, with cooling, heating and tingling effects,alongside more recognizable flavours, to provide a multi-faced tasteexperience.

AAuuttuummnn –– nneeww ccoommbbiinnaattiioonnssAutumn conjures up decadent maple and sticky toffee sponge cakeswith Scotch Whisky and Black Sesame-flavoured buttercream. Theflavours evoke feelings of comfort and nostalgia, making a harmoniouscombination that reflects growing consumer demand for exciting newflavour combinations. The fondant cinnamon sticks used to decoratethe cake are flavoured with Cinnamon Extract – part of Sensient’s portfolio of 100% Natural Extracts. Other authentic taste profiles include Sicilian Lemon, Nigerian Ginger and Brazilian Orange, all sourcedfrom their native regions, allowing manufacturers to label premiumproducts with specific provenance declarations.

© Sensient Flavors © Sensient Flavors

© Sensient Flavors © Sensient Flavors

SENSIENT:TESTING 7/5/20 18:16 Page 2

ne of the main trends in the foodand drink industries right now is“snackification.” Owing to theirbusy lives, more and morepeople are relying on snacks and

on-the-gomeal replacements instead of eating athome. As a result, the out-of-home market is oneof the fastest growing areas of the food sector.And although there are many fast food optionsavailable for snackers,many are looking for health-ier alternatives. As such, manufacturers are beingchallenged to develop product formulations thatare as healthy as possible while, preferably, onlycontaining natural ingredients. With its gelatineand its Bioactive Collagen Peptides®, GELITAprovides ingredient options formanufacturerswhowant tomeet the healthy snacking wishes of theirconsumers.

Gelatine: more than a gelling agentGelatine consists of highly purified proteins

and is traditionally used as a gelling agent – inconfectioneries such as gummy bears andmarsh-mallows, for example. But, thanks to its nutritionaland technological properties, its range of potentialapplications is much broader: gelatine can alsobe used as a binding and whipping agent, as astabilizer, emulsifier and also as a fat replacer.

Being neutral in taste, it can improve both thetexture and the nutritional profile of a wide rangeof products. And, with only 3.3 kilocalories pergram, gelatine has significantly fewer calories thanfat (9.3 calories/g). With no preservatives, fat,carbohydrates, purine or cholesterol, gelatine canbe considered as a healthy foodstuff thatcontributes to weight management, and overallhealth and well-being.

And, as gelatine is a foodstuff and not a foodadditive – it does not have an E-Number –, its useis neither limited nor restricted, which is good newsfor manufacturers. The current “clean label” trendmeans that it’s preferable to use ingredientsthat do not have to be declared as additives andare only listed as ingredients. Also, the list ofingredients used should be as short as possible.Gelatine combines many different functionalitiesof various other ingredients, whichmeans that theoverall list of ingredients can be reduced signifi-cantly by its use.

The technological versatility of gelatine, as wellas its nutritional properties, make it an ideal multi-functional ingredient for low calorie products with

health benefits and excellent taste, texture andmouthfeel. In comparison with other proteins,gelatine has an extremely low allergenic potential– a crucial advantage considering the growingnumber of ingredient intolerances.

Great taste with fewer caloriesFat is one of themost important taste carriers

in foods. Contributing to a full, creamymouthfeel,fat is often added to foodstuffs and snacks.Whether it’s themayonnaise in salad dressings, thecheese in a sandwich or even a yoghurt, they allusually contain a certain amount of fat. For manypeople trying to eat healthily, it can be difficult tofind tasty, fat-free alternatives to their favouritesnacks. But, there’s good news! As gelatine canabsorb up to 10 times its own weight in water, itnot only contributes to an excellent texture, it alsobinds and stabilizes additional water in theproduct and thus increases the volumeof the foodwithout adding further calories. This finally leads toa reduced calorie count per portion.

Although it might not be possible to com-pletely eliminate fat, a fat-like matrix can beachieved in emulsions such as oil-in-water systems– like mayonnaise, for example. Also, when fat is

substituted with water using gelatine, bothmouthfeel and texture are very similar to full-fatproducts.

Second to taste, the texture, structure andmouthfeel of food products are decisive factorsfor consumers. Be it creamy, firm or foamed,almost every desired texture can be achieved inyogurts, mousses, cream products and instantdesserts with gelatine. But it’s not only dessertsand confectionery products that are suitable forfat reduction, it’s also possible to reduce the fatcontent of spreads such as margarine and butterto less than 25%.

“Meating” consumer expectationsIn meat applications, gelatine has a long

tradition of use, too. Meat and vegetable piecesin aspic have been consumed for centuries.Nowadays, such applications are still popular – andfor good reason: comparing ham with ham inaspic, based on the use of spiced gelatines, thelatter has 50% fewer fat and calories. Of course,eggs and many types of fish – such as herrings –are also ideal for food applications in aspic.

Gelatines can also be used for the productionof spreadable sausages, for which they provide

Snacking with goodconscience: how GELITA

helps manufacturers to develophealthy snacking options


Due to its high versatility, gelatine provides an ingredient option for manufacturers who want to meet the healthy snacking wishes of theirconsumers.

© Adobe Stock; 13smile 103000950

GELITA:TESTING 7/5/20 18:17 Page 3


excellent texture as well as helping replacing fatwithwater. However, these products are extremelyhigh in fat and, as such, are ideal contenders forcalorie reduction. Replacing the fat to a certainextent would comply with the wishes of health-conscious consumers.

Many snack fans also opt for salads as a healthyin-between meal. In supermarkets, a huge varietyof convenient on-the-go options is available; but,there’s a problem, the high-calorie dressings candetermany people frombuying them. Oncemore,GELITA’s gelatine provides a solution. In dressings,sauces and mayonnaises, gelatines not only helpto replace fat with water, they also act asthickening, stabilizing and texturing agents. Theseemulsified semi-solid products usually contain oil,egg yolk and sometimes starches, as well asflavours and acidifiers.

Low-fat cheese with a high sensoryprofileAs it contains calcium as well as protein,

cheese is largely considered to be healthy. Fromnutritious snack to the delicious final course ofgourmet meal, its image is generally positive.Preferred by many consumers and available inmany varieties, cheese is one of the most populartoppings on sandwiches, pizzas and salads.Unfortunately, though, there is a downside forhealth-conscious consumers: the high fat content.Increasing demand for low-fat alternatives hasshown that growing numbers of consumerswouldrather choose a healthier diet. But, of course,mostcheeses are popular because of their taste.Commonly used substances in fat-reduced cheese– such as particulate whey proteins, caseinates,starches and plant-derived hydrocolloids – do notgive consumers the taste and sensory propertiesthey wish for.

With special gelatines, however, excellentresults and fat reductions of up to 40% can beachieved. These gelatines provide a fat-likemouth-feel that allows a good flavour release and do notcause any unpleasant side taste. Fat-reducedcheese preparationswith this gelatine are also idealfor cooking “au gratin,” for example, as light pizzacheese. Taste, mouthfeel, grating and meltingproperties have been judged as “excellent” by testpanels.

Collagen: a protein with benefitsHowever, gelatines are not the only

ingredients with benefits that GELITA produces andcan be used to create healthy snacking alterna-tives. Their collagen peptides also provide manu-facturerswith an array of advantages: For example,the collagen peptides PEPTIPLUS® are used infinished products to optimize both texture andtaste. Also, by adding extra protein, they act as asource of the key amino acids Proline and Glycine,building blocks of collagen in the human body.

Comprising 25–35% of our whole-bodyprotein content, collagen is the most abundantprotein in the human body and is the mainstructural component of the various connectivetissues. It can be found in blood vessels, bones,joints, spinal discs, the eye, dentin and facial tissue.It is also responsible for the firm structure of thedermis. During the aging process, however, ourbody’s own collagen production begins to decline.This is when supplementation with collagenpeptides becomes important.

Within their collagen peptides portfolio, GELITAhas developed a range of specific BioactiveCollagen Peptides®, that – by a growing number ofscientific studies – have been proven to stimulatecollagen production, leading to positive effects ondifferent collagen-containing parts on the humanbody. GELITA’s Bioactive Collagen Peptides® aretailored to support the health of these individualconnective tissues. For these collagen peptides,the collagen is hydrolysed to specific short aminoacid chains, making them easily digestible as

well as highly bioavailable.All of GELITA’s collagen peptides are neutral in

both taste and smell, have an extremely low risk ofallergenic reactions and are free from E-numbers,making themperfectly suited to the developmentof clean label products. They have a high solubilityand a low viscosity as well. All these qualitiesprovide manufacturers with a clear competitiveadvantagewhen it comes to creating formulationswith health benefits. Thanks to their excellenttechnological properties, collagen peptides caneasily be incorporated into a wide variety offoodstuffs and, of course, in both sweet and saltyhealthy snacks.

Healthy snacking options with highprotein levelsFor example, fortified gummies based on a

specific gelatine are an alternative delivery formatfor vitamins and minerals – for both children andgrown-ups. They also can be fortified withBioactive Collagen Peptides® and thus provideindvidually targeted health benefits on skin, joints,bones or any other connective tissue in our body.Further, they can act as a source ofmuch-neededprotein for elderly people.

Another very popular snack among differentage groups are cereal bars. Whether with choco-late, raisins or other dried fruits, the variety ofavailable bars seems to be endless. Thanks to theirhealthy ingredients, such as wholegrain, nuts orfruits, the public has general perception of cerealbars as being healthy. And, by adding GELITA’scollagen peptides, their benefits can be furtherincreased: Usually sugar is used to help the cerealsstick together. But, instead of using sugar,collagen peptides can also be used as bindingagents. This way, the amount of sugar can bereduced significantly. A further advantage: byusing collagen peptides, it’s possible to createformulations not only for sweet but also for spicycereal bars.

Further, GELITA’s Collagen Peptides make itpossible to create fitness bars with high levels ofprotein while keeping a soft texture. And, byadding specific Bioactive Collagen Peptides®,manufacturers have the option to develop eithersports or beauty bars with specific health relatedbenefits, depending on the Bioactive CollagenPeptides® they decide on.

When it’s cold outside, many people enjoy awarming soup for lunch. As instant soups arewidely used and easy to prepare, they are aconvenient snacking option. Thanks to their highsolubility, collagen peptides are ideal ingredients

With the help of gelatine, the fat content of many dairy products can be substituted with water,while bothmouthfeel and texture can bemain-tained.

© Fotolia; Vitalina Rybakova

In meat pieces in aspic, gelatine has a long tradition of use – for good reason: with the use of gelatine, the fat content of ham in aspic canbe reduced by 50%.

© Fotolia; Alex 32754574


for manufacturers to add to their soup formulations.Also very popular right now – especially among sportspeople –

is the use of bone broth as a source of collagen. As a use pattern,GELITA has developed a Bioactive Sports Broth with their specificBODYBALANCE® collagen peptides to aid metabolism; it burns fat,releases energy and also strengthens the bodies of athletes. This newproduct concept opens the door for many broth formulations withreal benefits. Other options available are FORTIBONE® for improvingbone density, TENDOFORTE® for strengthening ligaments andtendons and FORTIGEL® for regenerating joint cartilage.

Healthy snacks: a market on the riseThe market for snacks and on-the-go meals is huge – and is

expected to continue to rise in years to come. In 2018, the size ofthe global snacks market was estimated to be US$ 439.9 billion1. Asmany consumers change their eating habits towards healthierdiets, the demand for various healthy snacking options has beenincreasing all over the world.

Innovation is the key to success and GELITA’s products offervarious ways to make new products a reality in this competitivemarket. As experts in the fields of gelatine, as well as collagenpeptides, GELITA offers many ingredient options for manufacturerswho want to augment their snack recipes with an additionalnutritional value or for those who want to enter the lucrative snackmarket. From technical support, recipe or concept developmentto nutritional and regulatory advice, GELITA offers guidance andexpertise throughout the entire value chain.

Reference:1 https://www.grandviewresearch.com/industry-analysis/snacks-market

www.GELITA.com


Fortified gummies provide an alternative delivery method for vitamins and minerals – for both children and grown-ups.

© GELITA

hr. Hansen has joined MISTA, a California-based start-up optimizer focusing on thedevelopment of sustainable, innovative

foods.With this collaboration, Chr. Hansenwants tofurther develop fermented plant-based solutionsthat help customers match this trend, and helpcreate a sustainable and resilient global food systemthat can feed a growing population.

When it comes to dairy alternatives, consumersare looking for experiences that provide the samehealth and delicious taste profile as associated withtraditional dairy products. Fermented plant-basedfoods – an industry that is evolving rapidly - canoffer excellent options. Driven by a global focus andconcern for sustainable food production, the plant-based foods industry has gone from being arelatively nichemarket tomoremainstream. Today,consumers all over the world are enjoying theinnovative options for a flexitarian or plant-baseddiet. In the past 12 months, 160 new brands offermented plant-based foods have been launched.In the US, plant-based milks now account for morethan 10% of the volume of drinking milks.

At MISTA, Chr. Hansen joins world-class foodplayers Givaudan, Danone, Ingredion and Mars, towork with a selected cohort of around 20 start-upcompanies. It will also collaborate with a range ofservice partners, venture financers and renowneduniversities such as UC Davis and UC Berkeley. MISTAbrings together the power and expertise of large

companies operating in different segments ofthe value chain, and the agility and fast-pacedinnovation spirit of start-ups.

Co-creating solutions for a healthier planetThe MISTA premises in San Francisco house a

test kitchen, pilot scale production and laboratoryfacilities, as well as office and function space.Chr. Hansen will invest in fermentation capabilityincluding equipment and application staff on site torun collaborative projects and to conduct its owninternal research.

“Our foray represents a bold new approach toexploring close-to-market innovation using atailored ecosystem. It will allow us to participate inbuilding new ideas with innovative start-ups whilstleveraging the power of large and establishedingredient and end-product developers. This willaccelerate the innovation, and also increase thechance of success, since all parties are working

together for the same goal – ultimately co-creatingsolutions that address the health and wellness ofboth people and the planet,” says Ross Crittenden,senior director Commercial Development for Plant-based Dairy Alternatives at Chr. Hansen.

Rapid prototyping of sustainable,innovative foodsMISTA provides a platform for rapid and focused

innovation with an in-built path for commercializa-tion. “The applicationwork will be plugged into Chr.Hansen’s global network of application centers toensure efficient dissemination of learnings bothways. It will give us an opportunity to run rapidprototyping directly with potential customers incollaborationwith best-in-class ingredient suppliers.Working closely with the other partners will help usto accelerate our research, and ultimately ourproduct development, within the exciting space offermented plant-based. Chr. Hansen already has anumber of solutions in this category, but we arekeen to offer evenmore options to our customers.We also look forward to supporting the othermembers’ aims of developing exciting, tasty,healthy and sustainable foods, and gaining valuableknowledge and commercialization opportunitiesalong theway,” concludes Ross Crittenden, whowillmanage Chr. Hansen’s participation in MISTA.

You can find more information about MISTA atwww.mistafood.com

Chr.Hansen accelerates its fermented plant-basedactivities by joining the MISTA network


ow do you find out what con-sumers like when most of themdon’t even know themselves? Thisis the challenge manufacturers ofplant-based products face right

now. Although the plant-based market is growingrapidly, a lesson learned from bitterexperience is that new productlaunches will only succeed if they hitthe sweet spot.More often than not,though, it’s still anybody’s guesswhat the sweet spot is.

Judging by the number ofplant-based products that come andgo on supermarket shelves, manymanufacturers guess wrong. Inmany ways, that’s understandable.The mainstream assembly of con-sumers who buy plant-based meatand dairy alternatives are motivatedby awide range of factors. So deter-mining who wants what – and when– is no easy task.

Current growth figures showthere is every reason to define thosepreferences. Formanufacturers whocrack the code, there awaits a plant-based market that is exploding withopportunities.

High-value sales all roundEuromonitor gives a taste of

what manufacturers can look for-ward to. Within plant-based bever-ages, the market research companyforecasts an increase in global valuesales from 18.4 million USD in 2019to an estimated 23.5 million USD in2023, with soy-based drinks leadingthat growth. In the EMEA region,covering Europe, the Middle Eastand Africa, plant-based meat alternatives areexpected to follow a similar growth path from2020 to 2024 as in the preceding five-year period.Here, the forecast is a compound annual growthrate close to 10.6% - led by Western Europe andthe UK in particular.

That’s a lot of growth potential for manufac-turers with the right approach to product devel-opment. A Deloitte report1, for example, points outthe need for further product innovation in meat

alternatives, citing consumers who are oftendiscouraged by the poor taste and texture similar-ity to traditional meat products. In other words,the sensory experience is still the number onefactor for success, regardless of the concerns forhealth, the environment and animal farming

behind each plant-based purchase. As theflexitarian idea is still quite new from a massmarketing perspective, meat and dairy productswill remain the point of reference until consumershave had more time to shape their plant-basedpreferences.

Sensory testing – in the mindModern sensory analysis technology may be

able to give plant-based innovation a helping hand.

At DuPont Nutrition & Biosciences, the sensorydepartment is making important discoveries – bydelving into the consumer’s subconscious mind.In this way, scientists can identify sensoryattributes that wemay not be aware of, but whichare essential to the appeal of new food products

made with alternative ingredients.DuPont neuroscientist Camilla

Arndal Andersen explains the use ofelectroencephalography (EEG), ascanning technique long used byhospitals to help diagnose a numberof conditions affecting the brain,such as sleep disorders and epilepsy.The idea is two-fold: to get a betterunderstanding of the taste senseand to find out what people likeby investigating how the brainresponds.

“EEG enables us to go beyondwhat people can express aboutwhether they like something or not.It’s a way to understandwhatmakespeople happy when they eat. So wecan find out what they like – andwhat they are likely to want.”

It’s also a way to overcome the‘courtesy’ factor.

“Sometimes when people areasked if they like something or not,they respond in the way they thinkthey should. For example, if it’s alow-sugar product, they might saythey like that best because it’s thehealthier choice. But, if they found itin a supermarket, it is not somethingthey would actually buy.

“By mapping the drivers behindconsumer preferences, it’s possibleto advise manufacturers on certainaspects, such as sugar or salt levels

or a particular texture, which they can considerfrom the outset of their product development.”

First reactions never lieSensory analysis using EEG entails fitting the

test subject with a head band covered with up to128 electrodes that track the brain’s response tosignals from receptors that record the taste, smell,feel, sound and look of a food product. This way itis possible to measure the first reaction, before

Science makes senseof plant-based tastes

Advanced sensory analyses can help manufacturers findout what consumers prefer – before consumers

know it themselves


DuPont neuroscientist Camilla Arndal Andersen

DUPONT:TESTING 7/5/20 17:35 Page 2

personal biases kick in and influence what thenbecomes a conscious opinion.

More recently, Andersen has been exploringhow to combine brain responses with otherphysiological responses, such as sweat, heart rateand facial expressions, to create a kind of liedetector.Well known to the perfume industry, shebelieves it to be the first time this kind of physio-logical testing has been used to study peoplewhileeating.

“Plant-based drinks were the starting point forthis physiological testing. What we do is take aplant-based drink and a dairy drink and measureindividual responses to them. We can see, forexample, that people lick their lipsmore if they likesomething or wrinkle their nose if they don’t.Through measurements of sweat productionand pulse, we can measure the intensity of thephysical reaction overall.

“We are currently validating this testingmethod and have seen some results. Right nowwe areworking on products that can otherwise bedifficult to compare due to their high similarity.”

Indispensable evaluations byhuman panelsThe use of EEG and physiological tests holds

great promise for identifying the plant-basedproducts that consumers are most likely to want.However, there are still some proven sensoryanalysis techniques that will never becomeobsolete. These are the analyses that involvesensory panels of trained testers, who are‘calibrated’ to make an objective assessment, oruntrained consumers, who give their subjectiveopinion of whether they like something or not.

In relation to plant-based product develop-ment, the juiciness of plant-based burgers hasbeen one area of focus for the sensory panels atDuPont.

“Plant proteins tend to lose all their juice,resulting in a burger that is so dry and tough thatconsumers will never buy it more than once. Theunique interplay between skilled food technolo-gists, who know their ingredients, and a trainedsensory panel, which measures specific foodattributes in words and numbers, is key to deter-miningwhat it takes tomake a plant-based burgerthat stays juicy after frying or when eaten cold,”Andersen says.

Good quality takes timeThe interaction between the protein, water

and other ingredients in plant-based meatalternatives is a complex process that not onlyinfluences flavour and texture but also how flavouris released. When the mainstream market firstopened up to meat alternatives, various ingredi-ent and processing technologies were appliedsimply to bring them to market – many of themwith long ingredient lists to overcome the tasteand texture challenges. The next generation that isnow landing on supermarket shelves has feweringredients and a greater emphasis on quality.

Flemming Østergaard, strategic marketingmanager at DuPont, summarises the marketsituation. “Consumers were initially fascinated bythe first meat alternatives on the market, triedthem and then went back to meat. In Europe, wecan see that product launch frequency actuallypeaked in 2017 and has fallen since. However, theproducts nowon themarket are sellingwell. This isproof that it is more important to launch the rightproduct than to do it fast.

“Today we can see that consumers are turn-ing to meat alternatives more often. The more

positive their experiences, the more they want totry. Eventually, we expect them to demand moreplant-based products that neither look nor tastelike meat.”

From imitation to innovationStructured soya and pea proteins can go a

long way to supporting the development of meatalternatives with a satisfying texture and a shorteringredient list. In the future, Østergaard expects tosee more product development where soy andpea protein are combined, particularly as the plant-based trend gains a stronger foothold in additionalcategories, such as ready meals.

But that alone is not enough. As he sees it, theongoing work of the sensory scientists is essentialto help manufacturers identify the right sensorycharacteristics for new plant-based products.

“We need a new sensory language. This willmake it easier to develop products that meetconsumer expectations, especially as the key to

successful plant-based product launches in thefuture will be less imitation of traditional meat anddairy products and more category innovation.”

Just as every meat-lover has an opinion onwhat makes a good steak, flexitarian consumerswill eventually develop their personal preferencesfor plant-based foods. Until that day comes,sensory science will fill an important knowledgegap for manufacturers with an eye on a fast-growing market. Brain scans and lie detectors willperhaps be able to tell them what consumerscannot.

References:1 https://www2.deloitte.com/content/dam/Deloitte/uk/Documents/consumer-

business/deloitte-uk-plant-based-alternatives.pdf

www.food.dupont.com


© Shutterstock

DUPONT:TESTING 7/5/20 17:35 Page 3

anegrade supply high qualitynatural ingredients at competitiveprices and deliver them to yourmanufacturing facility on time,every time. At Kanegrade we’re

proud to have done exactly that since 1980,ensuring our customers have smooth productionruns and category leading finished products.

Today Kanegrade encompasses facilities inseveral countries and with over 60 members ofstaff across production contracting, sourcing, QA,NPD and logistics. We’ve built strong partnershipswith growers and primary processors around theworld, giving you access to ingredients from everycorner of the globe.

We can recommend ingredients to matchyour enquiry and we also create bespokeingredients tomeet project aims such as adaptingmouthfeel, optimising cost or enhancing nutrition.Our diverse ingredients catalogue spans manyparts of your bill of materials, meaning you canchoose Kanegrade to reduce your number ofsuppliers.

Our team of food scientists are on hand toanswer questions about shelf life, stability, particlesize, organic status, acidity level, extraction process,dietary consideration or any one of hundreds ofcriteria which are relevant to our ingredients andyour finished product.

Kanegrade holds thousands of ingredients instock ensuring constant availability and just in timedelivery when required. Our network of storagefacilities and distribution expertise mean you getingredients transported to yourmanufacturing site(on the Incoterms of your choice) exactly whenyou specify, ready for production.

Fruit powdersKanegrade is proud to produce a wide range

of Fruit Powders. They are used in hundreds ofapplications including plant based foods, confec-tionery, sauces, protein mixes, fillings and manymore. Consumer interest in plant based productsis at an all time high with many people choosing aplant based diet. Themain reasons being it can bebetter for your health, it can assist in losingweight,it is a good diet variation, it’s good for theenvironment and it can save you money. A plantbased diet is usuallymade up of foodswhich comefrom plants, which includes fruit powders.

These are fine, normally highly soluble

powders with long shelf life,making them ideal foruse in food manufacturing.

Spray-dried fruit powdersSpray-drying can be used to create a powder

from fruit juice. The juice is normally concentratedand pasteurised, mixed with a carrier to ensurestable drying and then fed into the spray-dryer.Themixture is then pumped through a tiny nozzleand into a heated chamber with a vortex of hotair. This causes rapid evaporation of the water inthe mixture, resulting in the fruit powder to becollected at the outlet.

Roller / Drum / Belt-dried fruit powdersThe most basic type of fruit powder. In this

process fruit is passed along a set of rollers througha heated chamber (Roller-Drier), tumbled in aheated drum chamber (Drum-drier) or passedalong a belt conveyor through a heated chamber(Belt-drier). This high-temperature processremoves as much of the water as possible, andthen the dehydrated fruits are milled/ ground/crushed into a fine powder.

In touchwithnature


© Shutterstock

KANEGRADE:TESTING 7/5/20 17:43 Page 2

Vacuum-dried fruit powdersThis is a more specialist way of producing a

fruit powder, which avoids exposure to high-temperature. The fruit are dried in a similar way tothe roller/ belt/ drum, however as a batch processin a sealed vacuum-chamber. The vacuum lowersthe boiling point of water to around 30°C, mean-ing a lower temperature is required to evaporatethe water from the fruit. The resulting fruit canthen be milled/ ground/ crushed into a powder.This is suited to temperature-sensitive fruits, andwhilst more expensive, it's less harsh on the fruitpreserving more flavour.

Freeze-dried fruit powdersFreeze-drying is a batch process, which takes

place in a sealed chamber. The fruit is frozen andthen the pressure is gradually reduced, whichmakes thewater in the fruit jumpdirectly from thesolid phase (ice) straight to the gas phase (vapour).This is a process known as 'sublimation'. The watervapour is free to leave the fruit, resulting in highlydehydrated fruit with the integrity fully main-tained. As before this fruit can then be milled/ground / crushed into a powder. This is anexpensive process resulting in the highest pricefruit powder but arguably most preserved.

How to choose?Each fruit has a particular process fromeach of

the above which suits it the most and is mostcommonly used. This decision is based on a blendof reasons including: feasibility of manufacture,cost, quality of final product required. To find outwhich process from above is used for the fruitpowder you need, then please enquire.

Note: not all fruit powders are pure fruit solids,many have carriers so consist of a proportion offruit solids along with a proportion of carrier. Thecarrier can havemultiple roles including:maintain-ing shelf life, facilitating use in application, anti-caking. Carriers are processing aids and thereforedo not have to be declared on labels (EU Law).

Our range contains over 30 fruits with ourmost popular being the following:

Lemon PowderLime PowderOrange PowderApple PowderRaspberry Powder

ColoursAt Kanegrade we develop natural colours that

help food look its most delicious.Colour lost during processing must be

boosted, or in applications such as confectionery,

colour should be introduced to maximise flavourperception.

Factors such as pH, heat and light exposureand legality in your market must be consideredbefore an effective natural colour is selected.

Thismeans it’s crucial to select a natural colourpartner with extensive manufacturing, legal andapplication expertise.

Nature’s coloursOur food colours are created from the vibrant

and diversematerial found in nature. Colours rangefrom yellow, to orange, to red, to green, to purple,as well as black and white.

Dosage can be adjusted to create uniqueshades, and we also create custom blends toachieve your ideal colour tone.

The extractsPigments are extracted and standardised such

as:Chlorophyll (Green)Anthocyanin (Purple)Curcumin (Yellow)Capsanthin (Orange/Red)Betanin (Red).In fact we work with over 15 different natural

pigments with E-numbers which are legallyrecognised as safe and effective food colourants.

Colouring foodsWe have created a full range of ‘clean label’

colouring foods with intrinsic colouring ability, butwithout E-numbers.

Typically these are vegetable and fruit-derived,such as Beetroot Liquid and Spinach Powderwhichare simply declared as an ingredient on your label.

Your applicationEach colour is matched with an application

system which ensures colour is retained through-out any processing and for the full shelf life of theend product.

We’ve developed solutions for all types ofapplication including plant based products,beverage, confectionery, bakery, dairy, meat, icecream, sauces and many more. Our technologistsare ready for your next application challenge.

Unique productsMany of our natural colours are used by those

who want to stop using artificial colours and wecan give full technical advice on your changeover.We have also developed products such as a

carmine replacer and an alternative to titaniumdioxide.

Personal serviceKanegrade has been developing and supply-

ing natural colour solutions for food, beverage andpharma applications for over 40 years.Wewill workwith your Product Developers to ensure the colouryou want is achieved.

KanegradeSuppliers of high quality naturalingredients for over 40 years

Ingredients HouseCaxton WayStevenageHerts SG1 2DFUnited KingdomTel: +44 (0)1438 742242Email: [email protected]


Other fruit powders Kanegrade can offer are:Acerola Powder Apricot PowderBanana Powder Bilberry PowderBlackcurrant Powder Blueberry PowderBoysenberry Powder Cherry Sweet / Sour PowderCranberry Powder Damson PowderDate Powder Elderberry PowderFig Powder Gooseberry PowderGrapefruit Powder Guava PowderKiwi Powder Lingonberry PowderLychee Powder Mandarin PowderMango Powder Melon PowderPapaya Powder Passionfruit PowderPeach Powder Pear PowderPineapple Powder Plum PowderPomegranate Powder Quince PowderRed Grape Powder Redcurrant PowderStrawberry Powder Tamarind PowderWhite Grape Powder

KANEGRADE:TESTING 7/5/20 17:43 Page 3

urt Jahncke, CEO of Paradise Fruitsby Jahncke, the global supplier ofnaturally healthy and deliciousfood ingredients, looks at why fruitinclusions are appealing to food

manufacturers that are looking to meet a risingdemand for healthier snacks.

“The shape of the snacking industry hasaltered dramatically in recent years and althoughpeople still snack for pleasure over sustenance, themarket has undoubtedly become driven by fivesimple factors: health, convenience, taste, textureand innovation. To put it simply, consumers wanthealthier products that support their busy lifestylesand provide nutritional benefits, without having tocompromise on taste and texture.

According to the Specialty Food Association’sannual State of the Specialty Food Industryresearch, 2019-2020 edition, healthier snack foodsaremore popular than ever. This is because, as wellas the convenience of the products and being ableto eat them on the go, consumers prefer foodsthat support their busy lifestyles and offerfunctionality, such as high levels of vitamins andminerals. Applications that include freeze-driedfruit, which retains the majority of its natural,nutritional goodness, can provide this.

As well as nutritional benefits, freeze-driedfruits also lend flavour and a point of difference tosnacks, particularly snack bars or trail mixes, thatprovide consumers with a healthier product forgrazing between meals or as a replacement formore traditional lunch-time sides such as crisps andbiscuits. In addition, fruit inclusions also offer areplacement for sugarwhich appeals to consumersmore. This is because, the natural sugars occurringin chopped or whole pieces of freeze-dried fruit,are typically perceived as being healthier or betterfor you than added sugar.

When it comes to taste and texture,consumers want to gain more of an ‘experience’when eating their favourite snacks, which can be

provided by inclusions that offer multiple consis-tencies. Freeze-dried fruit pieces, for example,adds both flavour and crunch, but when coupledwith pastes creates a multi-textured product. Asthese inclusions are suitable formany applications,not just snacks, they appeal widely to foodmanu-facturers that are developing new products thatrespond to this growing trend.

Our new high fibre recipe, developed byParadise Fruits Solutions, provides less than 40%sugar (naturally occurring) than standard fruitingredients and almost 40g of fibre per 100gm.The recipe is available as fruit granulates, pastes,drops and shapes and has been developed withthis in mind, as it helps manufacturers createmulti-textured, functional snacks that shopperswant to buy, and retailers will want to stock.

The natural lookVisual appeal is also extremely important, so,

products that include ingredients that look asnatural as possible are going to continue increasingin popularity. We have seen whole or irregular cutfreeze-dried fruits that are non-uniform in shapeand naturally include higher levels of protein andfibre, such as raspberries and bananas, increase inspecification as they provide manufacturers withinnovative ways of meeting this demand.

We recently developed our new Crunchyrange, which is manufactured through a speciallyadapted freeze-drying process that allows ourcustomers the option of a one component recipemade of 100% fruit, or a combinationwith yoghurtor additional carriers, to respond to this growingtrend.

Crunchy inclusions are the naturally healthychoice formanufacturers looking for a lightweight,nutritious and delicious ingredient to add flavour,colour and texture. The 100% pure fruit reciperetains many of the natural flavour and colourcharacteristics offered by fresh fruit, but in aformat more suitable for snack and confectionery

applications. This is an ideal option for manufac-turers looking to create new and innovative treatsand snacks that appeals to health consciousconsumers.

The range is available in bespoke sizes, from1mm to 10mm, making them ideal for use insnacks, confectionery and baked goods, as well asother applications. Flavour combinations includeStrawberry & Basil, Raspberry & Thyme, Mango &Rosemary, Orange & Chilli, Mango & Matcha Teaand Strawberry & Tomato. Exotic blends withApricot, Mango, Banana and Passionfruit andnon-fruit flavours including Cappuccino and SaltedCaramel are also available. Bespoke recipes can alsobe developed to suit customer requirements.

SummaryShoppers are looking for products that offer

health benefits, such as natural ingredients withvitamins, minerals, and nutrients such as fibre.Applications that include low sugar, naturallyhealthy and delicious freeze-dried fruits or fruit-based inclusions, which retain the majority of itsnatural, nutritional goodness, and naturally includehigher levels of protein and fibre can provide this.

Over the next few years, we expect ingredi-ents with more nutrients and less salt and sugar,as well as exotic flavour combinations, will becomemore mainstream. As such, snacks that helpsupport the consumers busy lifestyles byproviding a health boost in 'one bite' or portionand plant-based foods will continue to rise inpopularity and fast.

At Paradise Fruits by Jahncke we are alreadyprepared to support manufacturers looking tomeet these demands, as we continue to developa variety of new and innovative products. Thisincludes a special range of vitamin infused fruitinclusions and fruit shapes ideal for use in snackbars and snack packs, which are set to be releasedlater this year.”

Formore information about Paradise Fruits byJahncke, its range of products and its group ofcompanies visit:

www.paradise-fruits.de

Fruit inclusions area top pick for snack

manufacturers


PARADISE FRUITS:TESTING 7/5/20 18:13 Page 2

www.beneo.comFollow us on:

Give green light to better food choices.Build consumer trust with BENEO’s ingredients.Where consumers in general aim for a healthy lifestyle with matching nutritional habits, now more than ever,

they look for balance and moderation. When in the past a “diet” label on the Front-Of-Pack would be enough,

today’s buyer takes a more holistic approach of health and wellness. People look for simple solutions and

focus on familiar ingredients and inherent goodness. Brands can gain consumers’ loyalty by being open

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Lipoid GmbH | [email protected] | www.lipoid.com

We Invest in Quality.

PhytoSolve® C – Unleashing Vitamin C’s Full Potential with Natural Phospholipids

• With phospholipids for optimized absorption• Pleasant taste & smooth mouthfeel• Can be applied in various forms and mixed with aqueous dietetic products

PARADISE FRUITS:TESTING 7/5/20 18:13 Page 3

Customized cheese propertiesSpecialty starch solutions from ourCheeseMaker range build textureand enable you to customize yourproducts. At KMC, we have special-ized in cheese alternatives and havebuilt a profound understanding of thevarious ingredients used (naturalcheese, dairy powders, emulsifyingsalts, starches etc.), their interactionsand the different process equip-ment. We look forward to sharingour knowledge with you and developa cheese solution that meets boththe requirements in your specificmarket as well as your own targets.

Cheese alternatives serve a widerange of purposes and can havedifferent properties regardingtexture, meltability, shelf life,stability etc. Where natural cheesehas its limitations in terms ofproperties and processing, imita-tion cheese and processed cheeseproducts can be designed to over-come these constraints and achieve aproduct with improved features.

Cost-effectiveConsumers demand low prices

for their food, while ingredientprices show a steady increase dueto raw material shortage. There-fore, producers need to reformu-late their recipes to the morecost-effective solutions. This includes anoptimization of formulas and processingconditions without compromising quality.

Milk proteins, such as rennet casein, caseinateor milk powder, are expensive ingredients informulas. You can easily replace them withCheeseMaker starches to obtain a cost-effectivesolution. Replace a few percent ofmilk proteins orgo for a completely dairy-free solution with someof the CheeseMaker solutions.

You can also combine recipes that containnatural cheese with CheeseMaker starches, whichwill result in high quality products, such as cheeseloaves or slices for use in sandwiches and snacks.Thus, producers of processed cheese can easilyextend their production, especially if naturalcheese has been a limiting factor.

Easy to implementEasy processing ensures a cost-effective solution with reducedenergy costs and short process

times. Implementing CheeseMakersolutions is simple and there is no need

for changing your equipment. Duringprocessing, the viscosity is controllable,and the product is easily pumped andfilled into containers or foil. Duringcooling and storage at refrigerated

temperatures, the cheese willdevelop its final texture.

The CheeseMaker solutionrange covers different types of conceptsin the following paragraphs:

Imitation block cheeseCheese is a popular ingredient in hot

dishes. Depending on the dish, yourequire a cheese with specific melt-ing properties. On a pizza, consumersexpect a cheese that melts easily,has a stretchy appearance and achewy texture. In a cordon bleu,

medium melting is desirable whereasin other applications, no melting may

be preferred.The melting properties of the

cheese are influenced by how thecheese is applied to the dish – e.g. ontop of a pizza or as a treat inside a food

product. Also, different types ofovens, fromvery hot conveyor beltovens in the industry tomicrowave

ovens in private homes and offices will influencethe meltability of the cheese product. Finally, theingredients in the imitation cheese play a majorrole.

CheeseMaker solutions can partially replacemilk proteins, such as rennet casein, resultingin a cost-effective solution. Our range ofCheeseMakerBL solutions is designed to givedifferent melting properties and makes it possibleto customize the recipe to your specific prefer-ence.

Imitation cheese slicesSliced cheese is popular in warm preparations

like sandwiches or beef burgers, where the cheeseis supposed to soften slightly upon heating. Youcan sell slices as individually wrapped slices (IWS) or“Singles”. Sliceability and flexibility are importantproperties of imitation cheese slices, while degreeof melting is customizable for your needs. It ispossible to replace milk proteins or natural cheesewith CheeseMaker starches without compromis-ing the preferred product properties. Duringprocessing, you can design the viscosity to yourneeds, which makes the CheeseMaker starchesvery suitable for these products.

Imitation parmesan cheeseHard cheeses, such as parmesan cheese or

Grana Padano, are expensive, because they requirea long maturation time and high amount of milksolids. Consumers often apply hard cheese to hotitems such as soups, pasta and casseroles uponserving. KMC has developed recipes using aCheeseMaker solution in natural cheese, rennetcasein or plant based. These formulations have a

Designing cheese propertiesto meet tomorrow’sconsumer demands

– By adding expert knowledge and innovation


KMC:TESTING 7/5/20 18:07 Page 2

short production time and no maturation time,whichmakes this imitation parmesan cheese a verycost-effective alternative.

A hard cheese alternative must have a firmand, for some applications, even crumbly texture.It must be possible to grate the product on eventhe finest section of a grater without any smear onthe grater surface.

White cheeseFeta-style cheese or white cheese are versa-

tile ingredients in salads, savoury dishes and sweetbakery products. Our CheeseMaker will give youan imitation white cheese that is soft and creamywith just enough syneresis to let it slip from thepackage.

We have streamlined the process and reducedthe number of process steps to a minimum. Skipexpensive and time-consuming process steps,such as homogenization and small-scale dosage ofGDL and rennet that require skilled labor andadditional investment in equipment. We suggesta very simple and fast all-in-onemethod that onlyrequires a high-speed cooker. You can do themixing and heating in one-step, and there is noneed for subsequent cooling, sincewe do not addrennet. Instead, you fill the mass of imitationcheese directly into the desired packaging while itis still hot. This increases the shelf life of theproduct. A short process time reduces energy costsand ensures a cost- effective solution.

Spreadable cheese productsCheese spread is a popular product for snack-

ing, dipping or simply spreading on a slice of bread.Some consumers like the creamy flavour andsmooth texture, however, consumers havedifferent preferences and traditions, and product

properties must be adapted to meet these.Whether you want solutions for foil-wrappedcheese portions, spreadable processed cheese intubs or cream cheese, KMC can supply you with asolution.

You will find KMC’s innovative solutions forspreadable cheese products in the SP productseries, which is chosen based on the recipe,process and desired end product properties.

Plant based solutionsCheese lovers that for any reason do not eat

traditional cheese, look for plant-based options toadd a savory note to their food. Dairy proteins,however, are important for texture building andfat emulsification. Product developers will find

solutions that meet these requirements in theCheeseMaker CF series. KMC can supply dairy freesolutions for all cheese application whether youare looking for cream cheese, white cheese,parmesan type, slices or pizza cheese.

Potato-based starch solutionsCheeseMaker solutions are potato-based,

which guarantees a neutral taste and a whitecolour. This makes it easy to add additional flavourand colour. All CheeseMaker specialty starches arenon-GMO, gluten-free and kosher and halalcertified, which will satisfy many consumers that

for religious or health-related reasons choose theirfood items carefully.

Consumers require simple ingredient labelsthat are easy to understand and do not containingredients perceived as unnatural, chemical orunrecognisable. Generally, the process of cleanlabelling is recognized as removing all artificial foodadditives and E-numbers and creating a healthiernutrient profile, e.g. by reducing fat and salt. Eventhough most of the CheeseMaker products aremodified potato starches, CheeseMaker BL110 isdeclarable as “potato starch” according to EUlegislation. Within the modified CheeseMakerproducts, KMC utilize different types of modifica-tion of the starches to give the right performance

in the final product. The most common areacetylation, cross-linking and oxidation. Laterresearch has shown that bleaching combinedwithcross-linking and/or acetylation gives certain newfunctionalities in imitation cheese and other foodproducts.

Gain speed with KMC as productdevelopment partnerWith KMC as your development partner, you

gain access to years ofmarket knowhow, researchand trials with imitation cheese. Our commercialand technical sales team are competent and agiledecision makers and travel around the worldto work with you. We guide you to the rightingredients and process equipment and we assistyou in pilot scale trials and upscaling in yourfactory. At the headquarters in Denmark, KMCFood Innovation Centre provides excellentopportunities to produce cheese samples, imitatedifferent production parameters, screen differentstarch blends and other ingredients, evaluateimitation cheese on meltability and texture and –and last but not least - develop customizedconcepts together with customers.

Find more information and contact details onwww.kmc.dk


KMC:TESTING 7/5/20 18:07 Page 3

Equilibrium-humidityA simple wheat dough is characterized by awater activity of around aw = 0,96. To avoiddesorption effects during processing and tokeep heat - conductivity high, it is necessary totake an appropriate equilibrium –humidity onthat level (around 96% rel. humidity). The use ofelectro –steamer even in proofers are not ableto fulfill these requirements. In addition, theuse of steam very often leads to pass over thedew-point, that inducesmold growth a lot. Theuse of water-aerosols together with a specificand laminar air -flow on the other hand, willunable the baker to meet the wanted condi-tions. At the same time energy consumption isdecreased (> 30%), the quality of baked goodsis increased as well and hygienic problemscould be controlled better. Many novel equip-ment and processings are established in caseof proofers, retarders and others. Some back-grounds, examples and practical applicationsare established already.

Impact of the ambient atmosphereduring fermentation in proofers ondough- properties, hygiene-situationsand baked good -qualityFermentation of wheat dough is mainly

done by baker `s yeast. Around 1/4 of theproduced C02 will go out of the dough pieceinto the ambient air. Depending on theprocedure of proofing and on the design oftechnical systems, the C02 -concentration willarise. In many cases the C02 -concentrationreaches levels during proofing up to 2000 ppm,5000 ppmormore than 10.000 ppm. These higherlevels of C02 will e.g. dilute the oxygen in the airand dough will change into more sticky andviscous properties and less browning reactivitiesduring baking.

Very often proofers are defined as a criticalcontrol point according HACCP -concepts, becausethe conditions during dough-fermentation (e.g.temperature like +35°C, humidity like 80%, dewpoint depends on) will induce the growth ofmoldsas well as the production ofmycotoxins andmore.

In general, the hygienic situations in proofers arenot always well controlled until today.

Novel data s indicates, that the combinationof high C02 with other environmental stressorsproduces a compounding effect on mold growthcompared to that of individual stressors.

Novel technologies are able today to decreasethe temperature in proofers a lot (example: instead+35°C only +26 / +27°C), because the heat-conductivity can be kept high. This is oneimportant variable to decrease mold growth (atconstant fermentation time in comparison).

At the same time the rel. humidity can

increase up to around > 90% by using water-aerosols (avoiding dewpoint), because the C02-concentration is controlled on a level ofaround 1500 ppm. Considering the importantprocess- parameters like humidity, tempera-ture and C02 (others like dew-point, oxygen)during proofing, is done by monitoring thesedata `s and by specific plant - controlledsystems at the first time.

Finally a novel and controlled process inproofing or retarding of dough is described,which in comparison is less in energy-consumption, more save in hygienic aspectsand better for health and safety at work,leading to constant and improved qualitydata’s of baked goods (like shape, volume,crispness etc.). The final products arecharacterized by lower mold and mycotoxinlevels, which can increase shelf life anddecrease health risks.

Sources:• Bedard M ( 2019 ): Using Carbon Dioxide (C02) Sensors to Detect FoodSpoilage; cereal technology 01 , 30-32

• USDA (2016): Stored Product Insect and Engineering; Research:Manhattan KS, 10 (7)

• Gilbert MK, Medina A, Mock BM, Lebor MD, Rodriguez A, Bhatangar D,Magan N, Obrian G, Payne G ( 2018): Carbon Dioxide Mediates theResponse to Temperature and Water Activity Levels in Aspergillus flavusduring Infection of Maize Kernels; J. Toxins ( Basel) , 10 81) : 5 , 1-20

• Zhao HC, Zhang SH,Huang SI, Cai JP ( 2015) : Prevention of toxigenicfungal growth in stored grain by carbon dioxide detection; Food Addit.Contam. Part A Chem.Anal. Control, Expo Risk Assess, 32 (4) , 596-603

• Cummins EP, Selfridge AC, Sprin PH, Sznajdes JI, Taylor CT (2014):Carbon dioxide - sensing in organisms and its implications for humandisease ; Cell Mol Life Sci. 71 (5) , 831-845

• Maier DE, Hulasare R, Qiang B, Armstrong P (2006): Monitoring carbondioxide levels for early detection of spoilage and pests in stored grain; 9thInternationalWorking Conference on Stored Product Protection, Sao Paulo,Brazil, 1174-1181

NFT GmbHAm Holzhafen 11 AD-27570 Bremerhavenwww.northernfoodtec.comamginfo.de

Novel technologies in proofingwheat dough – the impact of

CO2 on process – andproduct - qualities

By K. Lösche; NFT GmbH


Proofer: Industrial plant (open system) using water-aerosol to control e.g. dough –fermentation under optimizedconditions, creating lower energy consumption, higherquality attributes of dough and baked goods, advantageous hygiene situations andmore

© amginfo.de

KLAUS LOSCHE:TESTING 7/5/20 18:06 Page 2

VITAFOODS EUROPE AD:Layout 1 29/4/20 18:30 Page 1

Double thepleasure


o meet current market require-ments, RAPS has been inspired bythe cooking concepts of foodpairing and completing. At theheart of its novel DOUBLE TASTE

concept are natural extracts, which are applied toingredients such as dried vegetable and fruitpieces, spices or carbohydrate components. Thosecan then be embedded into a variety of foodstuffsto create end products with enhanced sensorycharacteristics. Whether to complement orcontrast, a wide range of clean label taste creationsand unlimited application possibilities are now avail-able.

From strawberry creamcheesewith pepper tochili sauce with mint or a banana-inspired currydish, almost anything is possible owing to themolecular structures of the aromas. Food pairing –the art of systematically combining aromatics tocreate innovative taste compositions – is based onthe fundamentals of organic chemistry. Thosewhohavemastered the science of flavours are inspiredto create new recipes by exploiting the similaritiesbetween groups of molecules. As such, foodpairing focuses on strengthening existing flavoursby harmoniously combining aromatics from thesame class.

More and more consumers are looking for aculinary kick to spice up everyday dishes with apinch of exoticism or to impress their friends withunusual creations. Known as “food completing”,this game of contrasts expands the spectrum

of aromas by combining sweet with hot, forexample, and is a great way to experiment.

The origins of these methods lie in theprofessional kitchens of this world. However, as isoften the case, this niche trend has found its wayonto supermarket shelves. The more popularcertain taste combinations become, the moreappealing they are to food producers. As one ofthe food industry’s most innovative partners,

ingredients manufacturer RAPS is committed tothe goal of detecting global trends early andconverting them into functional solutions asquickly as possible. By spotting taste trends,analyzing and deconstructing them, they canadapt new recipes to make them compatible withindustrial production. An understanding of flavour“blueprints” is essential for this; but, for recipeswith a punch, a pinch of intuition and gut feelingis also needed. It is this combination of science andcreativity that makes the ingredient manufac-turer’s expertise.

Pushing new boundariesThe DOUBLE TASTE concept was developed as

a way to apply natural extracts to chunky rawmaterials. The simple and ingenious aspect of thisis that the flavour carrier is the foodstuff itself;additive-free, clean label compatibility was a keyquality requirement. Basically, a large number ofdifferent raw materials can be augmented in thisway. Besides dried vegetable and fruit pieces(Fig.1), carbohydrate components such as cerealgranules (Fig. 2) and rice – as well as dried herbs –can also be used. As it’s up to the customer to

Figure 1: DOUBLE TASTEAPPLE-WINTERLICIOUS enhances applepastries

Figure 2: Perfect for crispy schnitzels: breading with pea granulesand DOUBLE TASTE THAI-SEVEN-SPICE

© Shutterstock Ahanov Michael

© Shutterstock/Brent Hofacker

DOUBLE TASTE in a nutshell

• maximum cleanliness, no hiddencarriers

• no additional liquid componentsnecessary

• unlimited variety of applications:ready meals, bakery products, teas,delicatessen, dairy products, icecream, etc.

• long-lasting olfactory consumptionexperience

• selectable options: tasteintensification and new flavourcombinations (complementary orcontrasting)

© Shutterstock ILEISH ANNA

RAPS:TESTING 7/5/20 18:15 Page 2

decidewhether to enhance a classical compositionor aim for an unusual aroma twist, there’sabsolutely no limit to the taste possibilities that canbe achieved.

“DOUBLE TASTE offers enormous scope whenit comes to creating special taste experiences. Afterall, consumption is not just about aroma, texturealso plays a decisive role in determining whatflavour you expect and how you perceive it. So,the choice and texture of the carrier material canalso create surprising effects,” explains SusanneKlippstein, product development at RAPS.

Sophisticated natural extractsWhen it comes to the liquid coating of raw

materials, for example, RAPS can rely on itsextensive expertise in the production of naturalextracts. As one of the leading internationalingredient manufacturers, this well-establishedcompany commissioned its first extraction plant in1965 to produce essential oils and extracts.Throughout the entire process chain, gentle rawmaterial handling, preservation of the naturalaromas and the highest level of food safety areensured. Specially developed and tested manu-facturing processes safeguard both taste andoptimal functionality. For example, the spicespecialist uses a high-pressure carbon dioxide-based extraction process to obtain natural andhighly concentrated extracts of first-class quality,resulting in a solvent-free extract.

Premium raw materialThe coated foodstuff is offered as a complete

solution: RAPS purchases all its DOUBLE TASTE rawmaterials from carefully selected suppliers. Ifdesired, customers can also provide the carriermaterial themselves. However, this requires thatthey meet the company’s stringent qualityrequirements.

When processing raw materials from manydifferent corners of the world, a secure supplychain and consistent quality have top priority,which can be challenging with goods that arenaturally subject to fluctuations. This is whyexceptional procurement management isindispensable. Here, the spice specialist relies onforesighted purchasing, particularly for volatile rawmaterials such as pepper, cloves, ginger, nutmegand cardamom. Another important pillar is reliablecollaborations with contractual partners who aresubject to a strict social code. Regular personalon-site visits ensure that the defined qualityrequirements are met. Thanks to longstandingconnections in the countries of origin, RAPS canrely on an excellent network. In addition, regionalcontract farming is playing an increasinglyimportant role. Raw material preparation andrefinement is done according to the strictestGerman quality standards at the main plant inKulmbach, Germany.

Applications: the sky’s the limitThe variety of applications is immense.

Whether it’s sauces and soups in the delicatessensector (Fig. 3), cookies and bread, fresh, spread-able or hard cheese, convenience dishes such aspizza, pasta, instant meals, sweets and ice cream,RAPS DOUBLE TASTE helps manufacturers to giveeveryday foods that little bit extra.

In an instant pumpkin soup, for example,pumpkin flakes with turmeric extract can add anoble oriental touch. Carrot flakes with gingerextract are an excellent addition to conveniencesoups, but also give bread and rolls an extra tastekick (Fig. 4). Chai extract on rice gives curry dishesthat authentic touch, whereas garlic chili in spread-able cheese provides a classic combination at thehighest sensory level. Orange pairedwithmint canalso provide a pleasantly refreshing note in theform of inclusions in biscuits or ice cream.

The product developers at RAPS can adaptDOUBLE TASTE products to meet the demands ofmultiple applications. Critically, of course, it

depends on whether the coated raw material isused in an ice cream or a baked product, forexample. Whereas the first example would requireperfect freeze/thaw stability, the second requiresprecisely defined heat tolerance and stability. Theconsultants are at the customer’s side during theentire development process from the first conceptto the finished product.

Author: Valeska Heckmann (Freelance editor)Email: [email protected]


Figure 3: Carrot soups with that spicy certain something: DOUBLE TASTE CARROT-GINGER

Figure 4: Food pairing principle: ginger harmonizes with.....

© Shutterstock/Dani Vincek

About RAPS GmbH & Co. KGFor 95 years,RAPSGmbH&Co.KG fromKulmbach,Germany,has been known as a first-class supplier of high-quality rawmaterials and a reliable source of innovation, technology andexpertise. RAPS delivers both segment- and client-specificservices and processes more than 1700 raw materials andingredients from all over the world. With a total of sevenproduction sites in Europe and more than 900 employeesworldwide, RAPS produces in excess of 35,000 tons ofdifferent food ingredients and additives each year.

© Shutterstock JPC-PROD

RAPS:TESTING 7/5/20 18:15 Page 3

1. What kind of sweetener systems haveproven to have the most success? e.g.,FMPs, a combination of real and artificialsugar, etc.“If you look at the products on the market

today, you can’t really say that one type of sweet-ening agent is more successful. Many parameters,such as the product category, the country and thepreferences of consumers, influence the choice ofthe right ‘sugar reduction’ solution to use. For along time, artificial sweeteners were the referenceon themarket. Even if a lot of companies continueto use them, we have seen an increase in the useof natural solutions, such as stevia extract ornatural flavourmodulators. Depending on the levelof sugar reduction you wish to achieve, we havealso seen the successful use of a combination of anatural flavour solution with an association of twoor more high-intensity sweeteners to achieve theright taste balance; this can also be a cost-effectivecombination. Combining different ingredients willcreate the best option to achieve the desired sugarreduction, all while providing an exciting tasteexperience for consumers and optimizing productcost.”

2. What technologies are you embracing toincrease sweetness perception?“At Kerry, we’ve honoured the traditional art

of extraction and distillation developed over thelast three centuries. Since the very beginning ofour modulation research program, we havescreened and selected numerous botanicals fortheir functional benefits and ability to modulatesweetness perception. Our purpose is to provideour customers – and therefore their consumers –with the natural and clean-label ‘sugar reduction’solution they are looking for under the form ofnatural flavourings as part of our TasteSenseplatform. Kerry TasteSense flavour modulationtechnology enables us to achieve the sweetnessprofile consumers want while masking acidity andoff-notes, reducing astringency and improvingmouthfeel. Also, in case of ‘no sugar added’ or lowsugar/low juice products (especially beverages),our solutions can bring a remarkable enhancementof the sweetness and benefits around themouth-feel attribute.”

“Recently we have applied our knowledge inbotanical extraction and natural processing todevelop a high-performing TasteSense naturalmodulator that is not derived from Steviarebaudiana; this is particularly relevant in countriessuch as Germany that have a growing preferencefor sweetness optimization solutions not derivedfrom natural sweeteners like stevia. Furthermore,Kerry’s new ‘suitable for organic’ natural Xflavouring ‘modulation’ solutions are compliant

with EU Regulation 848/2018 for organic foodsand beverages that will take effect on January 1,2021.”

3. What are the latest innovations inmasking off notes?“Functional and nutritional ingredients, such

as proteins, minerals, vitamins and natural andartificial sweeteners, develop specific undesiredoff-notes that lower consumer acceptance. Tocome up with the right masking solutions, youneed an in-depth understanding of theseoff notes. This is why at Kerry we have doneextensive investigations into the specific off notesthat could be detected in nutritional beverages,plant-based meat or dairy alternatives, or whenusing artificial sweeteners. Indeed, as consumersseek healthier options, we’ve seen a huge increaseof those products in the marketplace. Kerry’sstate-of-the-art analytical capabilities and sensoryexpertise allow us to understand the generation ofthe off notes, and then identify natural substancesable to block ormask them, allowing the develop-ment of target solutions for each specific food anddrink nutritional product. Recently, our experiencehas assisted us in developing new building blocksthat enable our flavourists to create the rightmasking solutions under the form of ‘Natural’ or‘Non-Natural’ flavourings in either liquid orpowder form (depending on the off note and theproduct category). These products are also part ofour TasteSense platform.”

4. Do you see a difference in sugar reductiontrends when you compare across differentgeographic markets?“One of the first differences we can really see

are the sugar taxes and equivalent governmentinitiatives designed to limit the presence of sugarin foods and beverages, and also the habits of theconsumers in terms of desired level of sweetness,together with an awakening consciousness aroundhealth and wellness aspects, e.g., obesity andrelated diseases. While many countries in Europeand APMEA have already set up sugar taxes orvoluntary guidelines, there are still few sugar taxesin place in North and Latin America. In the UnitedStates, for example, as the first sugar taxes wereset up by cities or states, we have even seen somelegislation created to prevent the creation of anysugar taxes. Surprisingly, the U.S. remains thebiggest sweetenermarket, accounting for around50% of the global market (according to Market-sandmarkets).”

“The second difference to take note of, webelieve, is consumer preference. Sugar content inproducts can vary greatly between countries.For example, African countries, and in general

developing regions, often showhigh levels of sugarcontent in beverages – up to 12–15% at times. InEurope, on the other hand, sugar levels tend to becloser to 5–8 percent, and in general havedecreased over time.”

5. What is the link between sugar reductionand fibre?“Sugar not only has a taste and flavour

enhancement effect, it also plays a key functionalrole in some product categories. In bakery, forinstance, sugar is there to provide the tasteconsumers love, but is also a key ingredient used asa bulking agent. Therefore, when reducing sugar –by, for example, 20% or 30% – in a biscuit or cake,you will also affect the overall mouthfeel, textureand consistency of your product. In beverages,while this impact can be easily overcome usingsugar replacements and simply adding therequired amount of water, bakery requires aproduct that plays a filler role; this is exactly whyweneed fibre. The best result often comes from anall-in-one solution that incorporate a TasteSenseflavour combined with the appropriate fibresystem. Also, in beverages, sugar plays an impor-tant role in the mouthfeel and viscosity, so itsreduction affects these attributes over andabove just the sweetness aspect. In this case, ourTasteSense options offer optimal sweetnesscompensation along with significant benefits interms of roundness, body and mouthfeel (as wellas in a context of reduced or no juice). Theaddition of low amounts of soluble fibre (forexample, Kerry’s EmulGold that is based on gumacacia) can further improve the positive effect onthe mouthfeel.

www.kerry.com

Q&A – Sweeteners

By Massimo Barbeni, VP of Taste Innovation, Kerry Taste & Nutrition


KERRY 2:TESTING 7/5/20 18:05 Page 2


DuPont’sXIVIA®Xylitoldemonstratespostive effectson skinmicrobialgrowth

recently published study in the KoreanJournal ofMicrobiology titled ‘Evaluationof xylitol as an agent that controls the

growth of skin microbes: Staphylococcus aureus,Staphylococcus epidermidis, and Cutibacteriumacnes’ has shown that XIVIA® Xylitol has a positiveeffect on skin microbial growth.

The researchers’ aim was to investigatewhether XIVIA® Xylitol, a naturally occurring,sustainable wood-based sweetener – widelyapproved for use in food and oral hygiene prod-ucts – could have a potential role in skin microbialgrowth. The growth of certain skin bacteria, as purecultures, was measured in the presence of xylitol.The findings showed that while the growth of purecultures of pathogenic S. aureus and C. acnesstrains linked to skin conditions were inhibitedby xylitol, the growth of skin commensalS. epidermidis strain was not affected.

“In Finland we have a long history in thesustainable production of xylitol as well as researchinto the health benefits of xylitol, and in particular,its caries-preventing activities. We have developedfor instance, the Enteromix® colon and oralsimulators in our facilities to investigate thesephenomena,” said Dr. Kirsti Tiihonen, Ph. D, SeniorResearch & Development Manager, DuPontNutrition & Biosciences. “DuPont’s xylitol manu-facturing technology allows the use of aminimumamount of chemicals, water and energy and thusshows a lower carbon footprint compared toconventional processes.”

“Xylitol is utilized due to its hydrating proper-ties within skin care products, and the research isshowing interesting abilities for xylitol to protectthe skin barrier. The study results demonstratedthat xylitol also has benefits not only to control oralpathogen Streptococcus mutans, but also tocontrolling skin microbes,” said Dr. Heli Anglenius.“The results are interesting, as xylitol could benefitin situations where there is a dysbiosis in the skinmicrobiota and how to balance it.”

The study is a preliminary in-vitro studyproviding important indications for efficacy andadditional research is needed to study the effectsin a whole microbial community,” Anglenius said.“This newdata is certainly exciting to help promotethe use of our XIVIA® Xylitol outside of thetraditional space of chewing gum and oral careapplications,” says Christopher Spontelli, GlobalProduct Line Manager, Sweeteners, DuPontNutrition & Biosciences.

You can read more about this research studyat http://www.kjom.org/journal/view.html?uid=185&pn=lastest&vmd=Full#body01

Howdoyou likeyourmicroalgae?

arine ingredient start-up Yemoja, Ltd.,has created a next-gen platform forcultivating customized, pharmaceutical

grademicroalgae on demand. The company utilizesa unique, high-precision fast-track photobioreactortechnology, setting a new gold standard formicroalgae production.

Yemoja cultivated microalgae can be tailoredto desired nutritional compounds and functionali-ties. The start-up can produce algae-centeredingredients standardized to any bioactive com-poundor algae extract encompassing fucoxanthins,polysaccharides, xanthophylls, carotenoids,enzymes, and more.

“There is a vast ocean ofmicroalgae species notyet discovered, and only a dozen or so arecommercially available,” notes Eyal Shalmon, CEO ofYemoja. “The market is still in the early stages oftapping into the immense potential of thesemarine ‘supercrops’. Our mission is to boost theentiremicroalgae value chainwith new varieties andyields, and bring them to the mainstream of high-end nutraceutical food and cosmeceutical sphereswith additional formulations in the pipeline.”

“Yemoja’s patented technology evolved fromadeep-rooted appreciation of biopharma andmarine sciences, supported by extensive experi-ence in algae cultivation,” says Erez Ashkenazi COOand Co-Founder of Yemoja. “This unprecedentedcapacity was collectively harnessed to produce avariety of pure algae at any scale, and in a short time– something the microalgae market has not

witnessed until now.”Yemoja’s super-intensive cultivation method-

ology overcomes many of the industry’s hurdles,specifically compositional homogeneity, scalability,and contamination proofing, and ensures clean,safe microalgae throughout the process.

The start-up operates an indoor, high-precision,contaminant-free closed cultivation system thatmaintains absolute control of key parameters suchas temperature, pH, light, and CO2 emissions, andallows for the simultaneous growth of multiplespecies in a very tightly controlled environment. Thisensures consistent supply of highly standardizedspecialty ingredients and offers new capabilities tomeet the specific needs of suppliers.

“Microalgae are sunlight-driven, single-celledfactories, and by nature highly resilient andversatile,” emphasizes Amikam Bar-Gil, CTO andco-founder of Yemoja. “They also are a powerfulsource of natural, vegan, bioactive ingredients. Ourinnovative approach serves to create pure, sustain-able microalgae-derived products of the highestquality, and that can be naturally adapted into anydesired matrix.”

Pändy FoodsAB launches anewproduct line of chocolate candyandanother chip flavour

ith the summer around the corner, thecompany launches a fourth flavour oflens chips in the popular flavour Sour

Cream & Onion. Along with the new chip flavour, abrand new product line “Protein Chocolate Sticks”is also launching a biscuit and chocolate-basedconfectionery product with only 1g of sugar and16% protein.

At the end of last year, Pändy Foods ABlaunched two jelly confectionery varieties and threenew flavours of lens chips. Now the company islaunching another new lens ship flavour andstrengthening the product rangewith awhole newtype of candy product. In total, the company nowhas 14 products in five different categories, chips,bars, beverages, sweets and chocolates.

The chocolate is a brand new product type forPändy and is designed to resemble classic chocolateconfectionery but with a healthier nutritionalprofile. The product comes in the form of biscuitbars which are 22g per unit and contain only 1gsugar per bar and 16% protein.

The new chip flavour will be the addition of thefourth flavour to the ones already launched: Onion,Cheese & Onion, and Dill & Chives. The chips arelens-based, where the company is the first to

launch a smaller size of 40 g that fits “on the go”.All products have a nutritional profile with 14%protein and 50% less fat than traditional alternatives,all of which are vegetarian, two of which are vegan.

“I am very proud that we are finally launchingthese products. We have previously had chocolatein Pandy's assortment but which we did not thinkheld sufficiently high quality. The new chocolateproduct is absolutely fantastic and tastes like othertraditional alternatives but with a better nutritionalprofile. The indication from tasting to consumersand themarket has been surprisingly positive and Ithink it will be a top seller along with the alreadylaunched jelly candy.

The new taste of the chips we had initiallythought to be launched together with the otherproducts at the end of last year but we chose tocontinue to develop the product and improve theflavouring as we initially did not get to thatamazing Sour Cream flavour that we have nowsucceeded get with the product. Here, too, wehave already received a positive response with thenew flavour and expect that together with Cheese&Onion it will be the best-selling chip flavours for us”- Simon Petrén, CEO Pändy Foods ABwww.bayneurope.com



Boosting the Immune SystemA healthy immune system contributes to

overall health. It is an efficient integrated networkof cellular elements and immune modulators toprevent certain diseases.

Several natural micronutrients, especiallyVitamin C, are used for supporting the immunesystem1. However, to unfold its full potential, toget high oral dosing and optimal absorption,

Vitamin C needs the aid of functional formulationsand excipients2,3.

Purified and Plant-Derived PhospholipidsKey excipients to achieve optimal absorption

are phospholipids. Phospholipids, from non-GMOsoybean, can be used to generate tiny lecithinglobules like emulsions and liposomes.

PhytoSolve® is a proprietary and natural

technology of Lipoid GmbH, with globules con-taining phospholipids as the main component4.Micronutrients can be mixed with and/orencapsulated within these globules. In addition,phospholipids act as a source of essential fattyacids and may protect the stomach from acidicsubstances like Vitamin C.

PhytoSolve® CPhytoSolve® C contains a high concentration of

Vitamin C, further ingredients are described in thetable. Upon dilution with water, tiny absorption-stimulating globules (liposomes) are formed.PhytoSolve® C is a natural product, which is self-preserving and therefore free of preservatives.

It can be mixed with other aqueous dieteticproducts and has an excellent shelf life. It has avery pleasant taste and a smooth mouthfeel. Theproduct can be applied in various dosage forms,e.g. as sticks, sachets, shots and dispensing devices.Mixing with beverages is also possible.

RegulatorySafety We affirm that the product is safe and

suitable for the intended use.Vegan The product is declared vegan.Non-GMO The product meets the non-GMO

standards set by Regulation (EC) No.1829/2003.

Further ProductsLipoid is continuously upgrading its immune

health portfolio. New products are under develop-ment. Please contact us to combine yournutrients with our solutions.

PhytoSolve® C – the Clever Amplifier for Vitamin C

PRODUCT ACTIVE INGREDIENT FURTHER INGREDIENTS

PhytoSolve® C 220 mg/mL Vitamin C Glycerol, water, soybean phospholipids,citric acid, natural flavour

© Lipoid GmbHPhytoSolve® C

Unleashing Vitamin C’s fullpotential with natural

phospholipids

LIPOID:TESTING 7/5/20 18:09 Page 4


References1 S. Chambial, et al., Vitamin C in disease prevention and cure: an overview. Indian

Journal of Clinical Biochemistry, 28(4), 314 – 328 (2013).2 J. Davis, et al., Liposomal-encapsulated ascorbic acid: Influence on vitamin Cbioavailability and capacity to protect against ischemia–reperfusion injury.Nutrition and Metabolic Insights, 9, 25 – 30 (2016).

3 A. Carita, et al., Vitamin C: One compound, several uses. Advances for delivery,efficiency and stability.Nanomedicine, 24, 102 – 117 (2020).

4 C. Heuberger, PhytoSolve® an innovative system to increase bioavailability ofnutrients: studies and applications. Food Technology, 42 – 44 (2014).

Lipoid GmbHFrigenstr. 467065 LudwigshafenGermanyTel: +49 621 - 5 38 19-0Email: [email protected]

© Bukhta Yurii, Shutterstock

© Lipoid GmbH

©BrentHofacker, Shutterstock©REDPIXEL.PL, Shutterstock

©F16-ISO100, Shutterstock

VTT launches an acceleratorfor food industry start-ups

TT has set up an accelerator in partner-ship with the University of Helsinki andValio to help food industry start-ups

grow fast and reach the international market. Theaccelerator is part of European network of sixaccelerators, EIT FAN, the aim of which is topromote a sustainable food system.

Innovations that revolutionise themarket oftencome from start-ups, but their realisation may alsorequire input from established companies. VTTseeks to bring food production start-ups andveterans together as early as possible.

“In the new accelerator led by VTT, start-upteams will be mentored and coached byexperienced professionals from food research,production andmarketing. At the same time, theseexperts can familiarise themselves with theworld of start-ups. We expect the accelerator toconsolidate the network of food industry compa-nies and contribute to the success of Finnishcompanies on the internationalmarket. At best, theaccelerator will also attract foreign start-ups andinvestments to Finland”, says VTT’s Co-CreationManager Mirva Lampinen.

Cooperation between three partners ensuresthat the new accelerator will cover all areas of asustainable food system. Start-up teams can takeadvantage of VTT’s in-depth expertise in, forexample, plant proteins or fibre, but equally in themanagement of the entire food system or related

services. The University of Helsinki supplements therepertoire with, among other things, agriculturaland nutrition research and Valio with knowledge offood product commercialisation and dairy productknowhow.

Success stories from the network ofacceleratorsThe new accelerator is the latest newcomer in

the EIT Food Accelerator Network (FAN), which iscoordinated and largely also funded by theEuropean EIT Food research network. In addition toHelsinki, the network has accelerators in Munich,Haifa, Lausanne, Cambridge and Bilbao, andEuropean start-up teams can apply for all of them.This year’s application process will end on 10March,and participants selected by a panel of impartialexperts will begin a four-month acceleration projectnext summer. At the end of the year, teams willcompete for the best innovations and also formonetary prizes.

The first accelerators of the EIT FAN networkwere launched three years ago, and some start-upsare already on the verge of success with the help ofsignificant funding. For example, Redefine Meat,which started from the accelerator in Haifa, raisedmore than EUR 5 million in funding following theaccelerator programme and plans to use it toproduce meat substitutes by 3D printing.https://www.eitfan.eu/helsinki

Evolva entersa new agreementwith InternationalFlavors &Fragrances (IFF)

volva, the Swiss biotech company, hasentered a new collaboration agreementwith International Flavors and Fragrancies

(IFF), a leading global creator of taste, scent andnutrition for consumer products, to furtherdevelop and expand commercialization of vanillin.

The two companies started to collaborate in2011. Under the terms of the new agreement, IFFwill expand commercialization of the product andEvolva will be responsible to further developvanillin. Evolva will receive payments for theproduct manufactured and sold, contributing toreach cash break-even by 2023.

“We regard the agreement with Evolva as anexample of our continued commitment tosupport the increasing consumer attention tohealth and the environment” said Matthias Haeni,Divisional CEO, Taste, for IFF.

Evolva has significantly invested in thecapability to develop and optimize its ingredientsand shorten time to commercial-scale production.

“We are pleased to continue to providetechnology services to IFF. Partners can count onour high-quality, tailored services, and extensiveexperience in this area” said Oliver Walker, Evolva’sCEO.

LIPOID:TESTING 7/5/20 18:09 Page 5

unge Loders Croklaan, a keysupplier in specialty oils and fats forthe food industry, has strength-ened mitigation of 3-MCPDe in itsoils portfolio ahead of expected

European legislation.“We are positioned to ensure food companies

can transition smoothly into conformity withthe regulations by January, 2021,” says DavidVandermeersch, Vice President of Bunge LodersCroklaan in Europe. “We also will serve companiesthat, irrespective of the looming regulations, areseeking the lowest levels of 3-MCPDe (3-mono-chloropropanediol esters) and GE (glycidyl esters)on themarket.We can tailor our full portfolio of oilofferings to meet their specific needs and clean-label aspirations.”

New, stricter maximum limits on3-MCPDe levelsThe European Commission will place new,

stricter maximum limits on 3-MCPDe levels in allvegetable and fish oils incorporated into food-stuffs, such as processed cereal-based foods fortoddlers, out of concern for the health of youngchildren, especially those aged 1-3 years. These

substances are potentially harmful and occurwhenvegetable oils are exposed to high temperaturesin the refining process. New legal limits forvegetable oils in the above described productcategories will be 750µg/kg for 3-MCPDe. Thenew 3-MCPDe legislation is expected to becomeeffective January, 2021.

Other categories of the new regulations setmaximum 3-MCPDe limits for products intendedfor general consumers to 1,250µg/kg for named,non-virgin oils and to 2,500µg/kg for all other oils,including palm, shea, and fish oil. These new3-MCPDe limits are complementary to existing GElevels that were already in place since 2018.

Bunge Loders Croklaan’s consistentmitigation effortsBunge Loders Croklaan has made new

processing advances and has taken expansive stepsthroughout its integrated supply chain that allow itto offer a full range of solutions at levels evenbelow the newly delineated standards for 3-MCPDeand GE. Bunge Loders Croklaan has offered a fullymitigated oils and fats portfolio in Europe since2017.

“We work with a select group of mills before

the raw materials are transferred to our Europeanrefineries, where the oil undergoes a gentle,low-heat refining process,” explains ReneeBoerefijn, Director of Innovation for Bunge LodersCroklaan EMEA. “We take advantage of having theindustry’s most globally integrated supply chainand can adapt and improve our supply of oils andfats all the way to the point of origin. Combinedwith our state-of-the art facilities and monitoringtechniques, we ensure our products meet thelatest food safety and quality standards.”

Over the last five years, the company hasbeen heavily investing in hardware and softwarecapabilities in its facilities to achieve record lowlevels of the substances. By 2016, Bunge LodersCroklaan was at the forefront in low 3-MCPDeand GE levels for the infant food category. Thecompany also developed an analytical technique,measuring contaminants in near real-time that isin the process of becoming an industry standard(ISO/NEN).

The newly tightened food safety regulationswill largely impact food companies operating in thebakery, confectionery, and infant food & formulasectors. Manufacturers will need to realign the fatformulation of their products to meet the new

Bunge Loders Croklaan takesindustry lead in significantly

lowering 3-MCPDe levels in itsentire food portfolio in Europe


BUNGE LODERS:TESTING 7/5/20 17:29 Page 2

standards before January 2021 deadlines.“Food manufacturers need to be better

informed ahead of time of the implications thatthe pending changes in legislationwill have in theirbusinesses,” notes Feike Swennenhuis, MarketingDirector for EMEA. “Bunge Loders Croklaan willconduct awebinar to explain the effect of the newregulation and what the company can do to helpits customers implement this into their foodproduction process. The webinar will be aired onthe 30th of April at 16:00 CET. Stakeholders inthe bakery, confectionery, infant food & formula,and processed foods sectors are strongly recom-mended to tune in.”

www.europe.bungeloders.com


Bunge Loders CroklaanBunge Loders Croklaan (www.bungeloders.com) is a leading globalproducer and supplier of sustainable plant-based specialty oils andfats for the food manufacturing industry. It operates as the globalB2B edible oils business of Bunge Limited (NYSE:BG). Its productsare used in a wide range of applications, from bakery andconfectionery to culinary and infant nutrition.With in-depth knowl-edge of ingredients, applications and processes, the Bunge LodersCroklaan team closely cooperates with customers to developtailored solutions and create innovative products to meet theirbusiness goals and differentiate them in the marketplace.

BungeBunge (www.bunge.com, NYSE: BG) is a world leader in sourcing,processing and supplying oilseed and grain products andingredients. Founded in 1818, Bunge’s expansive network feedsand fuels a growing world, creating sustainable products andopportunities for more than 70,000 farmers and the consumersthey serve across the globe. The company is headquartered inSt. Louis, Missouri and has 24,000 employees worldwide whostand behind more than 350 port terminals, oilseed processingplants, grain facilities, and food and ingredient production andpackaging facilities around the world.

ENEO, one of the leading manufacturersof functional ingredients, has announceda significant expansion for its chicory root

fibre production facility in Chile by 2022, funded byan investment of more than€50million. The newscomes following rising demand for BENEO’s chicoryroot fibres, inulin and oligofructose, as consumerinterest in digestive health continues to grow.

Worldwide consumers are paying moreattention to their digestive health and are gainingfurther understanding of the intrinsic link betweenthe gutmicrobiome and its beneficial effect on theoverall well-being. This, in turn, is leading to a risinginterest in chicory root fibres from food and drinkmanufacturers around the globe, creating a highmarket demand for BENEO’s inulin and oligofruc-tose ingredients.

Eric Neven, Commercial Managing Director atBENEO-Orafti comments: “The market demand forchicory root fibre continues to increase. In order tokeep up with this rising interest, we are investingsignificantly into expanding our productionfacilities in Pemuco, Chile. With 20% more volume,BENEO can continue to ensure reliable and consis-tent delivery to our customers.”

Aswell as expanding production capacity at theChilean plant, the raw material sourcing will besupported by additional surface (hectares)dedicated to chicory farming in the region. Theexisting plant already operates using 75% renew-able energy. The recent investment will enableBENEO to make yet further strides against its aimto increase the use of renewable energy over thecoming years.

Inulin and oligofructose, such as thoseproduced by BENEO, are the only plant-basedproven prebiotics according to ISAPP (International

Scientific Association for Pro- and Prebiotics). Theyhave been scientifically shown to support a range offunctional health benefits, including a balanced gutmicrobiota and a person’s overall well-being1. Thereis a wealth of scientific evidence available (in excessof 150 high quality studies) and Orafti® Inulin evenhas an exclusive 13.5 EU health claim for itspromotion of digestive health2, which is provingsuccessful in various countries. In fact, only recently,industry expert Julian Mellentin highlighted thepotential for inulin, naming it a top ingredient for2020 in the newNewNutrition Business report, “10Key Trends in Food, Nutrition and Health 2020”.

Not only are BENEO’s prebiotic chicory rootfibres helping to bridge the fibre gap, they are alsobeing widely used in both food and beverages asthey help to reduce fat, sugar and calories. Unlikeother fibres, BENEO’s fibres are naturally derivedfrom chicory roots via a gentle hotwater extractionmethod and are natural, clean label and non-GMO.They are highly soluble and have a mild naturaltaste, allowing manufacturers to reformulate theirproducts while keeping the same taste, body andmouthfeel as the original options.

As digestive wellness continues to trend acrossthe globe andmore consumers come to realise theimpact it has on their health, this significantproduction expansion will ensure BENEO is well-placed to maintain efficient delivery of its highquality ingredients throughout the years to come.

References:1 Measured by the improvement of quality of life evaluated by validated question-naires2 The authorised EU health claim under article 13.5 is: “chicory inulin contributes tonormal bowel function by increasing stool frequency”, which can be combinedwith general health-related well-being claims under article 10.3 that include:“chicory inulin promotes digestive health”,“chicory root fibre supports a healthy andbalanced digestive system” and “with prebiotic fibre”.

BENEO to invest more than€50 million expandingchicory inulin production

erry, has announced the expansion of itsnon-allergenic and organic plant proteincapability by acquiring the Spanish

company Pevesa Biotech. The acquisition enhancesKerry’s leadership position in the hydrolysed plantprotein space for specialized nutrition, andexpands the company’s capacity to serve therapidly growing, high-quality, organic plant proteinmarket.

Based in Spain, Pevesa Biotech is a well-established global leader in non-allergenic,nonGMO plant proteins for the infant, general andclinical nutrition markets. Pevesa offer a range ofhigh-quality plant proteins, including organic peaand rice protein and protein hydrolysates and is aEuropean leader in non-allergenic plant proteinsfor infant nutrition. Pevesa has also developed arange of organic and standard biofertilizers forfruit, olive and specialist garden growers, and hashad a strong corporate focus for many years ondeveloping sustainable solutions to importantnutrition, health, biowaste and agriculturalchallenges.

“Kerry is extremely pleased to bring the globalexpertise of Pevesa into our leading plant proteinportfolio,” said John Reilly, VP Business Develop-ment Proteins, Kerry. “Kerry was attracted toPevesa because of its expertise, innovation, high-quality manufacturing leadership, and patentedtechnology in the non-allergenic plant proteinmarket. This will be a good fit with Kerry’s growingplant protein product portfolio, and Pevesa’scustomers will benefit from the synergy betweenits market-leading technology and Kerry’s proteinprocessing expertise.”

Kerry acquiresPevesa,a leaderin plant proteins

BUNGE LODERS:TESTING 7/5/20 17:29 Page 3

GlutenGluten is a collective term for a number of

different storage proteins of various cereal grains.Approx. 8 – 15% of the grain consists of proteins,of which 10 – 15% percent are globulin andalbumin and 85 – 90 % are gluten1.

Contrary to what is generally assumed, glutenis not only contained in wheat, but is also part ofnearly all common cereal grain varieties. In theWestern world, this includes wheat, oats, rye andbarley in particular. Even today's trendy cerealgrains such as spelt or unripe spelt grain containgluten, and spelt, in particular, has a significantlyhigher share compared to wheat3.

While gluten acts as a kind of protein storagefor plants, it also plays a major role for the humandiet. When water is added to flour containinggluten, the gluten proteins link three-dimension-ally, giving the resulting products – particularlybread, baked goods and pasta – their characteris-tic structure. The rheological properties of breaddough, such as its ability to hold gases or beformed into a loaf, are primarily determined bythe gluten content of the flour being used.Other foods such as meat and fish products orvegetarianmeat substitute products often containadded gluten under the name "isolated wheatproteins" in order to maintain a specific consis-tency1. Further food products such as Asian seitan,which is often used as a meat substitute, alsoconsist primarily of gluten2.

Cereal grains in the human diet"The pyramids were built with bread andbeer!" – Byrte Pusch, EgyptologistIn the course of theNeolithic revolution at the

end of the last ice age, the systematic cultivationof cereal grains during the Magdalenian epochapprox. 12,000 years ago, marked an importantstep in human history4. The sturdiness of wheat, inparticular, aswell as its versatility in being processedinto various foods such as porridge, bread, pasta,beer, etc. ensured that human beings had a goodsupply of high-carb, basic foodstuffs. The diet ofnearly all ancient civilizations was based on cerealgrain products. A settled lifestyle and the ability tostockpile food encouraged and enabled thedevelopment of cities5.

Minerals in cereal grain productsCereal grain products are primarily energy

providers due to their high carbohydrate content.Their main mineral content includes Phosphorus,Magnesium and Potassium6. In addition, theycontain small amounts of Calcium and Iron6 as wellas considerable quantities of Manganese7. Ryebread is also a good source of Chromium7.

The role of phytic acidPhytic acid (inositol hexakisphosphate) is an

important storage molecule for phosphorus formany plants. Up to 70 % of the entire phosphorusstored in grain takes the form of phytic acid. Thisaccounts for about 1 – 7 percent of the dryweightof the grains.

Phytic acid forms insoluble compounds withmany multivalent metal ions in the intestinallumen causing either no absorbtion or only poorabsorbtion. The absorption of Zinc, Iron andCalcium is substantially inhibited by phytic acid9.Cereal brans most notably contain a high amountof phytic acid7, which is why whole grain bakedgoods, in particular, significantly reduce thebioavailability of Calcium, Zinc and Iron.

Gluten intoleranceA gluten intolerance (celiac disease, gluten-

sensitive enteropathy) is an autoimmune diseaseof the small intestine. As a result, foods containinggluten cause inflammatory changes in the small


Minerals and aGluten-free diet

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Dr.Paul Lohmann - USE:TESTING 7/5/20 17:34 Page 2

intestine. This leads to a degeneration of intestinalvilli and thus a reduced absorption area andeventually to a general malabsorption. Glutenintolerance lasts for a lifetime and can appear forthe first time at any age. The prevalence of celiacdisease is 1:100, but only every tenth personaffected will exhibit typical symptoms. Most ofthose affected will only develop non-specificcomplaints or no complaints at all3,10.

In addition to gluten intolerance, there arealso two other clinical presentations with similarsymptoms grouped under the termswheat allergyand non-celiac gluten sensitivity10. These termsspark some controversywithin literature due to thetendency of those affected to self-diagnose11,12,13,but they can be diagnosed medically. A medicaldiagnosis comes with the recommendation toavoid foods containing gluten just like a "real"gluten intolerance 3,10.

Mineral deficiency when avoiding foodscontaining glutenWhen people affected with a gluten

intolerance completely forgo foods containinggluten, especially bread and baked goods, they aremissing out on an important source ofMagnesium,Potassium and Phosphorus. And considering thatas a result of this avoidance other foods are alsoeaten in significantly smaller quantities (especiallynuts and seeds in whole grain breads, but alsovegetables in pasta sauces, for example), youare looking at a possible, impending mineraldeficiency. This can be counteracted by the use ofdietary supplements or the consumption ofproperly fortified functional foods.

Because the generalmalabsorptionwith celiacdisease mainly involves Iron, Zinc and Copper,which are more poorly absorbed than in a healthyintestine14, a substitution of these Minerals is alsoprudent. Consulting a nutritionalmedicine special-ist is recommended for this clinical picture.

Functional foods for gluten intoleranceThe substitution of Minerals for celiac disease,

therefore, is not just about the intake of Mineralsthat are required due to the avoidance of specificfoods, but rather it alsomeans an increased intakeof those minerals that are more poorly absorbeddue to the disease. In this regard, the variousdegrees of urgency can be categorized as follows:

Phosphorus and PotassiumThe Minerals Phosphorus and Potassium have

a non-critical significance when it comes to celiacdisease. Potassium, in particular, is usually ingestedin sufficient quantities by replacing cereal productswith other sources of carbohydrates such aspotatoes and rice. Phosphorous is also available insufficient quantities in many types of food7.

Iron and ZincWhen those affectedwith celiac disease avoid

cereal grain products, they take in significantly lessphytic acid, which represents an inhibitor for Ironand Zinc. However, both of these Minerals are alsoabsorbed to a considerably lesser degree frompeople with this disease. Thus there is the threatof an undersupply of both of these minerals,especially Zinc, in conjunction with celiac disease.This is because Zinc cannot be stored in the bodyand, therefore, a continuous supply must beensured7.

Adequately fortified foods or beverages, e.g.fruit juices fortified with Iron and/or Zinc, offer asubstitution in this case.

Calcium and MagnesiumBoth a Calcium15,16 as well as a Magnesium

deficiency16 are common occurrences for celiac

disease. They can be caused by both disease-related malabsorption as well as an undersupplydue to the necessary limitations in nutritionalchoices. BothMinerals are essential formaintainingoptimal bone density, which is why a substitutionis advisable.

In the case of Magnesium, adequatelyfortified beverages such as juices or near waterbeverages can be used to offset any deficienciesthatmay arise. Calcium, ideally in conjunctionwithvitamin D16, can be substituted using fortified dairyproducts such as yogurt or milk.

Copper and ChromiumOn the one hand, both of these trace

elements help to ensure healthy skin and hairgrowth (Copper), and on the other, a functionalglucose and lipid metabolism (Chromium)7. Themalabsorption caused by celiac disease and theassociated deficiency can be counteracted by asubstitution using fortified foods. The consump-tion of adequately fortified, gluten-free cereals, forexample, is also a good optionwith regards to bothof these trace elements. Phytate inhibits theabsorption of chromium to a lesser extent17. Theintake of Copper is also only slightly inhibited byphytic acid18, thus meaning that cereals are alsoideally suited for the fortification with both traceelements. Another substitution option would befortified candies (functional candy).

Dr. Paul Lohmann® is the world’s leadingmanufacturer and provider of high value mineralsalts for the food, nutritional supplement andpharmaceutical industry. Since 1886, a high levelof flexibility and an innovative spirit enablesDr. Paul Lohmann® to respond to changing needs.Customers can profit from the broadest availableportfolio of high value minerals, with more than400 products in a range of qualities, designed toprovide optimum performance across a widerange of applications.

In the GMP and FSSC 22000/ISO 22000certified facilities, mineral salts are produced atquality levels stipulated by pharmacopoeias,regulatory food guidelines or tailored according tocustomers’ specifications. Dr. Paul Lohmann® alsocarries out product and application developmentin close cooperation with customers. This includesthe adaptation of chemical and physical parame-ters such as bulk density, wettability, particle size,purity or pH-value.

References:1 Biesiekierski, J. R.:What is gluten? Journal of Gastroenterology and Hepatology,32: 78–81 (2017)

2 Spiegel ONLINE: Tofu, Seitan, Tempeh. So gesund sind Fleischalternativen.http://www.spiegel.de/gesundheit/ernaehrung/tofu-seitan-tempeh-so-gesund-ist-fleischersatz-aus-soja-und-weizen-a-1009480.html (Zugriff vom27.05.2017)

3 Daten und Fakten - Gluten in Getreide und Getreideerzeugnissen. Kern -Kompetenzzentrum für Ernährung (an der Bayerischen Landesanstalt fürLandwirtschaft);http://www.kern.bayern.de/mam/cms03/themen/bilder/flyer_gluten.pdf (Zugriff vom 27.05.2017)

4 Uerpmann, H-P.: Von Wildbeutern zu Ackerbauern – Die Neolithische Revolutiondermenschlichen Subsistenz.Mitteilungen der Gesellschaft für Urgeschichte – 16(2007), pp. 55 - 77

5 Byrte Pusch, Darmstadt. Frdl. mdl. Mitt., 20176 https://www.lebensmittellexikon.de/g0000620.php#3; Zugriff vom 28.05.20177 Hahn,A., Schuchardt, J.-P.: Mineralstoffe. B.Behr´s Verlag GmbH, 20118 http://www.ernaehrung.de/lebensmittel/de/H510000/Oliven.php; Zugriff vom28.05.2017

9 Cheryan, M.: Phytic acid interactions in food systems. Crit Rev Food Sci Nutr.1980;13(4):297-335.

10 http://www.dzg-online.de/krankheitsbild.312.0.html; Zugriff vom 28.05.201711 Biesiekierski, J.R., Newnham, E.D., Shepherd, S.J.,Muir, J.G., Gibson,P.R.:

Characterization of Adults With a Self-Diagnosis of Nonceliac Gluten Sensitivity.Sage Journals, Vol 29, Issue 4, 2014.

12 Biesiekierski, J.R., Peters, S.L., Newnham, E.D., Rosella, O., Muir, J.G., Gibson,P.R.: No effects of gluten in patients with self-reported non-celiac glutensensitivity after dietary reduction of fermentable, poorly absorbed, short-chaincarbohydrates. Gastroenterology. 2013 Aug;145(2):320-8.e1-3.

13 Biesiekirski JR et al, Gluten causes gastroinestinal symptoms in subjectswithout celiac disease. AM J Gastroenterol 2011, 106: 508-514 [Note:astonishingly enough, one and the same author publishes articles for, as well asagainst, the corresponding hypothesis]

14 Wierdsma,N.J., van Bokhorst-de, M.A.E, van der Schueren, M., Berkenpas,M.,Mulder,M.J.J., van Bodegraven,A.A.:Vitamin andMineral DeficienciesAre HighlyPrevalent in Newly Diagnosed Celiac Disease Patients. Nutrients. 2013 Oct;5(10): 3975–3992.

15 Selby, P. L., Davies, M.,Adams, J. E., Mawer, E. B.: Bone Loss in Celiac DiseaseIs Related to Secondary Hyperparathyroidism. J Bone Miner Res, 14: 652–657(1999)

16 Caruso, R., Pallone, F., Stasi, E., Romeo, S.,Monteleone,G.:Appropriate nutrientsupplementation in celiac disease.Ann Med. 2013 Dec;45(8):522-31.

17 Fairweather-Tait, S. Hurrell, R.F.: Bioavailability of minerals and trace elements.Nutrition Research Reviews (1996), 9, 295-324

18 Lönnerdal, B.: Bioavailability of copper. Am J Clin Nutr May 1996 vol. 63 no. 5821S-829S

Dr. Paul Lohmann GmbH & Co. KGaAHauptstrasse 231860 EmmerthalGermanyEmail: [email protected]

www.innovationsfood.com | May 2020| Innovations in Food Technology 43

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Dr.Paul Lohmann - USE:TESTING 7/5/20 17:34 Page 3

rotection from contractingCOVID-19 appears to be thetrending topic surrounding thevirus. The biotech and medicalcommunities are feverishly trying

to find antibodies and the road to a vaccine, butthese developments are not here and nowbecause of regulatory obstacles and the shortwindow of time researchers were given since thepandemic was declared, which has not beensufficient to run the necessary clinical trials yet.

COVID-19 is proving to be a virus of uncer-tainty. Reports say older people and those withpre-existing conditions are more at-risk forcontracting it than younger people. For now,everyone is at risk. People are taking practicalmeasures to reduce risk by wearing masks, payingattention to hygiene and practicing social distanc-ing to help protect them on the outside.

The immune system in everyone is beingchallenged right now. Protecting the body fromwithin is just as important as the measures peopleare taking to shield themselves against the virus.

Consumers are looking for information onhow to boost their immune systems, as well asseeking supplements that aid in addressing stress.

“Consumers are turning to nutraceuticals tohelp support their immune system and brandshave seen a dramatic increase of immune healthsupplements,” said Katie Ferren, vice president ofSales and Marketing at Blue California, a SouthernCalifornia manufacturer and supplier of dietarysupplement ingredients for more than 25 years.

She confirms this dynamic, “We are seeing asurge in demand from nutraceutical brands forimmune ingredients such as echinacea extract dueto its potential immune stimulating properties.Some evidence suggests that it may supportimmune health through its antiviral andantibacterial activities.” Many of our customers usea 4:1 ratio extract.

Ferren explains how there are different waysto support the immune system. “Many ingredientshave valuable and immune supporting properties.Research has shown that Reishi and Shiitake

mushrooms provide a rich source of nutrients andbioactive compounds that are associated withseveral health effects, including supporting theimmune system. Quercetin is a naturally occurringbioflavonoid that supports healthy histamine levels,thereby helping to sustain a balanced immuneresponse.

In addition to viruses taking a toll on theimmune system, we can be our own health threatby adding the new stress factor of being vigilantconstantly as well as the uncertainty of whenthings will return to normal. Then, there are theother stress factors of suddenly working fromhome and balancing it with family or personal timemanagement or maybe even losing income oremployment.

Ferren recommends lemon balm as aningredient for stress and anxiety reduction. “Duringthis unsettling timewhen adults are stressing theirmind and bodies, and cooped up at home, lemonbalmon its ownor in combinationwith other herbsmay help support stress management, a calm

mood or relaxed state.”Another ingredient Blue California offers is

L-Tea Active L-Theanine. “L-Theanine is an amino acidwhich may support relaxation (without drowsi-ness), promote focus, cognitive health and aids ina healthy stress response.”

Finally, she also says that many brands usevalerian extract standardized to 0.8% valerinic acidfor sleep formulations. Valerian root contains anumber of compounds that may promote sleepand help reduce stress.

For more information on Blue California, visitwww.bluecal-ingredients.com

Beyond the mask in the Covid-19pandemic: Ingredients for

protecting the immune system


NOTICE TO CONTRIBUTORS

August 2020Vitafoods Europe, Vitafoods Asia, NutrEvent issue


BLUE CALIFORNIA:TESTING 8/5/20 10:29 Page 2

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hemarket for vegetarian and veganproducts has grown rapidly inrecent years, as an increasingnumber of people have turnedtheir backs on products of animal

origin – or, at the very least, chosen to limit theirconsumption.

Reasons for doing so usually relate to environ-mental, ethical and health concerns. Yet despiteperceiving plant-based foods to be a healthieroption, many such consumers still seek out thesensory perception of meat, with its expectedtaste and texture. That’s why the development ofmeat-free offerings is on the rise, with manufac-turers offering ever-more attractive solutions.

After all, it was not so long ago that thosewanting to cut back on meat products had adisappointing range of alternatives.

Recent research from Mintel reveals that onein 10 food products launched in Europe in 2018had a vegan/no animal ingredients claim –doubling from five percent in 2015. The researchalso revealed that the number of Brits eatingmeat-free foods has rocketed from50% in 2017 to65% in 2019.

Many companies, such as Beyond Meat orImpossible Foods, have rapidly responded to thedemand for meat alternatives, with their successattracting investment in the alternative proteinspace. Such success has also inspired largecorporations to expand their plant-based offeringsand innovations.

Surge in salesBarclays‘ analysts predict that the meat-

alternative industry will soar to a value of140 billion US dollars by 2029, while the plant-based market in Western Europe has doubled insize since 2012 – with Europe as a whole account-ing for 38.5% of total global revenue in 2017,according to Euromonitor and Allied MarketResearch. In the UK,meanwhile, sales ofmeat-freefood are expected to be in excess of £1.1 billion

by 2024 – up from£582million in 2014, accordingto Mintel.

These figures are proof thatmore people thanever now consider themselves to be flexitarians,which means they engage in a predominantlyplant-based diet, but still enjoy the occasionalmeator fish dish. In some European countries, thatnumber is as high as 50%, with Mintel researchsuggesting rates of 55% in Poland, 57% in Germany,61% in Spain, and 45% in France and Italy (2018).

Key driversThe rise of the flexitarian lifestyle is a result of

people choosing to take a more environmentallysustainable approach towhat they eat by reducingmeat consumption in favour of alternative proteinsources.

However, social media is also a key driver,particularly for the younger generations looking toemulate the lifestyles of environmentally andfitness-conscious celebrities and influencers.Following amore healthy and conscious lifestyle isan expression of an inner attitude; it is a statementof self-identity, mindfulness and climate concern.

Thankfully, the days of vegetarians beingthought of asmilitant ecological or animal welfareactivists satisfied with bland offerings are longgone too. On the contrary, meat-free product

names, packaging and marketing are now consid-ered cool, stylish and premium.

What’smore, adventurous consumers lookingto try something new and exciting are alsocontributing to the booming, meat-free market,as they look to expand their culinary horizons.

Powerful portfolioJust as there are a variety of reasons for seek-

ingmeat alternatives, there are alsomany differentproduct positionings. One of the most successfulbrands on themarket hasmademeat-lovers a keytarget: “Beyond Meat” boasts that its burgerpatties look like meat, smell like meat, taste likemeat and have a meat-like mouthfeel. Environ-mentalists, meanwhile, will be impressed withAlbert‘s Lupine Burger and Eden CurriedCauliflower Burger, which have a strong emphasison seasoning and are aimed at health-consciousconsumers looking for easy-to-prepare products.

A wide variety of rawmaterials, such as pulses,mushrooms, cereals, seeds and pseudocereals,coupled with new and improved processingmethods, have resulted in a huge increase inproduct offerings. Aside from the ubiquitous soy,ingredients suppliers are also now deliveringproteins from a range of other sources, includinghemp, pea, fava bean, chickpea, duckweed and

A match for meatHow the rise of plant-based alternatives is winning

over conscious consumers


INFORMA:TESTING 7/5/20 17:41 Page 2

even algae. And quinoa or fonio, an ancient grainwhich has recently been approved for use in theEU, are now giving product developers evenmoreoptions.

Another interesting addition to the plant-based ingredient portfolio is okara, which is madefrom soy pulp, a by-product of tofu production,and can be used in a wide range of applications.Jackfruit and mushrooms are rising stars too,with mushrooms in particular providing anumami flavour boost.

Meeting consumer needsIn themain, consumers want their needs – be

they health, sustainability or ethically related – tobe met in one single product. Equally important,though, is for that product to promise indulgenceand great sensory properties, with a goodnutritional profile. It should also boast reduced saltand sugar, and ideally have added benefits such asfibre enrichment, protein and gut health claims.Clean label is still a priority for consumers too, asthey continue to seek products that are ‘free from’additives, preservatives, artificial colours andflavours, aswell as allergens. They are also attractedby preparation methods such as fermentation,which allows for greater health benefits andimproved taste, and the use of regional andseasonal ingredients obtained without theexploitation of nature or even humans.

The perfect product should be easy to storeand prepare and, of course, cost no more than itsanimal counterpart. It should also have appropriatemarketing – clear and attractivemessaging on thefront, a full ingredients list on the back andpackaging that is both appealing and sustainable.Most importantly though, its advantages should beclearly communicated and easily understood.

Finally, it should always be remembered thattaste is king: if a product fails to convince insensory terms, it is doomed to failure. Butproducts that taste really good and have a natural,meat-like texture perfectly tap into currentconsumer demand, and will help grow the alreadybooming market. Manufacturers are thereforerapidly researching and developing plant-basedproducts thatmeet the highest sensory demands.

Fi Europe & Ni: The place to be forplant-based innovationA great platform for inspirational ideas and

ingredients is Fi Europe & Ni, which will be held inFrankfurt from 1-3 December and, for the firsttime, co-located with its counterpart focused onhealth ingredients - Hi Europe. This year, the showwill once again have a strong focus on plant-basedalternatives: Here, ingredient manufacturers willshowcase their innovative products that meetrising consumer demand for quality meat alterna-tives. As well as exhibitor offerings, the show’s“Plant-based Experience“will offer insights into thebooming plant-based trend. There will also becooking shows, tastings, innovation tours, paneldiscussions and snap talks featuring plant-basedproducts illustrating the latest developments in thesector.

www.figlobal.com/fieurope


roVeg is an international food awarenessorganisation working to transform theglobal food system by replacing conven-

tional animal products with plant-based and cleanalternatives. ProVeg works with companies,governments, public institutions, medical profes-sionals and the public, to help the world transitionto amore plant-based society and economy that issustainable for humans, animals and the planet.

What is driving and influencingplant-based trends?Verena Wiederkehr: The breakthrough for

plant-based alternatives has been led by bothretailers and foodmanufacturerswho recognise theenormous potential of these rather new categories.Meanwhile, companies are aware that it is good notonly for turnover, but also for corporate image asconsumers are increasingly looking at the sustain-ability efforts of companies, and making theirchoices accordingly.

We’re also seeing more and more establishedenterprises, and even global players, shifting theirportfolios towards plant-based options. Nestlé, forexample, sells its meat brand Herta and is investingmore in its Sweet Earth and Garden Gourmetbrands. Examples such as these show the hugepotential of the plant-based sector, and are anindication that it has reached another milestone inits development, thus inspiring more players toenter the market.

A global plant-based protein empire has beenbuilding since March 2020 thanks to the involve-ment of various players in the European foodindustry. With the acquisition of media brandLiveKindly and leading national meat-alternative-pioneers like The Fry Food Family Co. (South Africa)and LikeMeat (Germany), new company LiveKindlyCo is planning to build an economy of scale forplant-based ‘chicken’. It is financially backed bySwiss banking firm Blue Horizon, and supported byincumbent players in the international foodmarket, like the PHW-Group.

Is increasing demand for meatalternatives sustainable?VK: Yes, the double-digit growth will go on

because it has so many key drivers. On theconsumer side: A growing health-consciousness,concerns about the climate crisis and the impactour food system is having on it, and animal welfareissues.

Apart from higher margins and new growthopportunities, the food industry, retailer andagriculture businesses are under political andfinancial pressures to reduce their greenhousegas emissions, and improve their sustainabilitycredentials.

What are the target groups forplant-based meat?VK: Most meat alternatives are or should be

designed for people who love meat, but want torestrict their intake for health, sustainability or

ethical reasons. Peoplewho simply do not likemeatwill obviously not look for meat alternatives.

Customers who buy Beyond Meat Burger,which is the most successful brand on the markettoday, are 70% flexitarians. That is why the industryis focusing on this target group.

Such consumers are willing to buy alternatives,but they expect to have the same great tasteexperience. This has a lot to dowith how they grewup and what their habits are – most people knowhow good it feels to bite into a Wiener sausage orchew Schnitzel. Replicating these sensations shouldbe the ultimate aim of product development.

However, there is also a range of productsavailable that do not even try to mimic meat: Forexample, vegetable or grain-based products are agood addition to a meal, and can also boostprotein content.

What are the most popular proteinsources right now?VK: Soy has always been attractive to compa-

nies, particularly because of its appealing pricepoint, but not always to consumers. Here, the GMOaspect of soy cultivation and the deforestation oftropical rain forest and its impact on the climatecrisis play a part. Butmost consumers do not knowthat more than 75% of the global soy harvest isused for animal feed. In Europe, the products thatend up on our supermarket shelves are almostexclusively made from GMO-free soy.

Companies are increasingly reacting toconsumer demand for a greater choice of sustain-able protein sources. These include pea, chickpea,hemp, mushrooms, cereals and ancient grains, aswell as nuts and seeds. Lupin-based protein, forexample, is on the increase – it contains all theessential amino acids and is therefore a completeprotein. Recently, pea proteins have gained inmarket share and can now be seen in many meatalternatives.

However, insect protein, which has beenmaking headlines for its potential to be used inhuman foods, is unlikely to play amajor role inmeatreplacement products – as the majority ofconsumers in the west are repulsed by the idea.Furthermore, huge amount of insects would beneeded to produce these kinds of products.

What future developments are you mostlooking forward to?VK: Product portfolios will see many new

variants. At the moment we have a wide range ofburger patties and sausages available, but as yet,there is nothing that comes close to a steak – but Iam convinced that product developers will soonfind a solution.

And I think that taste and texture will befurther enhanced, as protein sources that cannotcurrently be used because of strong off-notesbegin to benefit from clevermasking solutions. Weare seeing promising progress from leading flavourhouses such as Givaudan and Firmenich, who aredelivering really good results.

Interview with Verena Wiederkehr,International Head of Food Industry& Retail, Corporate Engagement atProVeg International

INFORMA:TESTING 7/5/20 17:41 Page 3

ealthy ageing continues to be onthe industry’s radar for 2020.Preparing for a longer, healthierlife is particularly relevant asconsumers prioritise health and

wellness as a proactive and ongoing goal. Specificto the world’s diverse senior populations, theseneeds can be addressed through food and drinkformedical purposes, as well as via dietary supple-ments designed to support some of the healthconcerns that people have. Euromed, a leadingsupplier of standardised botanical compounds,offers a broad range of natural extracts that helpmanufacturers to meet this demand.

Cardiovascular conditions – the number 1health concernThe natural olive fruit extract Mediteanox™

may provide a significant healthy ageing effect. Itdelivers precise amounts of the European FoodSafety Authority (EFSA) recommended heart-friendly hydroxytyrosol – a powerful naturalantioxidant polyphenol. Such health-promotingingredients are present in a Mediterranean diet,alongwith unsaturated fatty acids, carotenoids andphytosterols, amongst others. Evidence confirmsthat this type of eating pattern, in the contextof an appropriate lifestyle, contributes to thereduction of risk factors and the prevention ofcardiovascular as well as metabolic diseases inparticular.

According to EFSA1, the consumption of oliveoil polyphenols contributes to the protection ofblood lipids fromoxidative damagewhen the dailydose of hydroxytyrosol and its derivatives is at least5 mg in extra virgin olive oil (EVOO). Secret to

Live™, a patented EVOO enriched with hydroxyty-rosol (as Mediteanox™), delivers 5 mg hydroxyty-rosol per 20 ml recommended dosage.

Studies have demonstrated the bioavailabilityof hydroxytyrosol2. It has been shown to have asignificant effect onmarkers of LDL peroxidation3.With its high hydroxytyrosol content of up to 40%,Mediteanox™ is clinically proven to contribute tobetter blood circulation and reduced LDL choles-terol levels, key factors in providing protectionfrom atherosclerosis. Proprietary and publishedhuman studies with Mediteanox™ (5 to 20 mghydroxytyrosol/day for at least 30 days) suggestmodulation of oxidative and inflammatorymarkers4.

Andrea Zangara, Head of Scientific Communi-cations & Marketing at Euromed, says: “Botanicalssuch as olive fruits contain phytochemicals withcomplex molecular structures that have comple-mentary bioactivity. Euromed applies differentextraction technologies to concentrate the targetmolecules while preserving the complete phyto-chemical profile as it exists in nature.Mediteanox™,for instance, ismanufactured using an eco-friendly,osmotized water-only extraction method withoutorganic solvents, the Pure-Hydro Process™.Additionally, Euromed can guarantee completetraceability from the olive trees to the finishedextract.”

At the heart of agingOne of the most important age-related

changes in the cardiovascular system is endothe-lial dysfunction (ED). This is caused by the synergyof inflammation, reduced antioxidant capacity,dyslipidaemia and increased blood pressure, all of

which occur naturally during ageing. In turn,endothelial problems raise the risk of cardiovascu-lar diseases.With a global population that is gettingincreasingly older, preventative approaches are ofvital importance.

This is why Euromed promotes anotherpatented natural extract inspired by theMediterranean diet: Pomanox™ is a full spectrumpolyphenol pomegranate extract with clinicallyproven healthy ageing benefits. Its phenolic profileis comparable to that of the whole fruit, butwithout the fruit calories. Several human studiesconfirm the efficacy of Pomanox™ (as an extractand as extract-enriched juice) in consistentlylowering blood pressure5-9 and thus helping toimprove cardiovascular health.

According to Andrea Zangara, punicalagins –water-soluble polyphenols that are characteristicsto pomegranates – are the main source of thesepositive effects. “They act as strong antioxidantsthat naturally stimulate the production of nitricoxide, a vasodilator that helps to improve bloodcirculation,” explains Mr Zangara. A pre-clinicalstudy with Pomanox™ by the Catalan Institute ofCardiovascular Sciences (ICCC) clearly showed thatpomegranate polyphenolmetabolites increase thesynthesis of endothelial nitric oxide synthase(eNOs), promoting recovery of the endothelialvasodilation, therefore preventing and retardingED caused by general inflammation and arteryhardening.10

Other evidence-based health benefits ofPomanox™ from published and unpublishedstudies include improvement in sports perform-ance and recovery, increased levels of beneficialintestinal flora, as well as reduced hair loss and


Botanicals for a superiorquality of life

Inspired by the Mediterranean diet, Euromed offers naturalextracts with high purity and potency for healthy ageing

© Tomo Jesenicnik (dreamstime.com)

EUROMED:TESTING 7/5/20 17:37 Page 2

improvements in cognition and mood11. Thewater-soluble extract is perfect for inclusion indietary supplements, functional foods, cosmeticsand pharmaceuticals. It originates from carefullycontrolled cultivars in Spain, and is extracted viapatented Pure-Hydro Process technology.

In addition, supplementationwith Pomanox™and Mediteanox™ appears to have a synergistic,beneficial effect on endothelial function: arandomised, double-blinded, placebo-controlled,crossover study by the Clinical Nutrition Depart-ment of the La Paz University Hospital in Madridevaluated the combined administration ofMediteanox™ and Pomanox™ on 72 apparentlyhealthymiddle-aged volunteers.12 The researchersfound that an intervention with the supplementfor 8 weeks, compared to placebo, exerted anti-atherosclerotic effects by improving endothelialfunction, blood pressure, and levels of circulatingoxidised low-density lipoproteins, especially inpersons showing alterations in these parameters.

Tackling the diabetes pandemicBesides hypertension, hyperglycaemia is

another health concern that tends to increasewith ageing. According to the World HealthOrganization, there are about 60 million peoplewith diabetes in Europe. Diabetes prevalence isgrowing among all age groups, largely due toincreases in overweight and obesity, unhealthydiets and physical inactivity. Thus, there is anunmet need for health solutions targetingprediabetes.

For natural blood sugar control, Euromedoffers ABAlife™, a patented extract of driedSpanish fig purified using a carefully controlledprocess to achieve a high, standardised abscisicacid (ABA) content. ABA is a plant hormone, but isalso naturally released by some human cells, andplays an important role inmanaging blood glucosehomeostasis, besides other beneficial stress-related

properties. Oral supplementation helps to improveABA levels in the body, promotes glycaemic controland enhances insulin efficiency. Figs contain one ofthe highest concentrations of ABA found in nature.A recently published human study from theUniversity of Sydney, Australia, evaluated theefficacy of ABAlife™ on glucosemetabolism bloodparameters.13 The ABA standardised fig extract hasbeen shown to lower post-prandial blood glucoseresponses and may therefore help to improveglucose tolerance with a sparing effect on insulinrelease. This initial study suggests that ABAlife™may be a beneficial dietary supplement in termsof helping to maintain healthy blood sugar levelsand may even be researched as an adjunctivetreatment for chronic metabolic disorders such asprediabetes and type 2 diabetes.

Traceability from seeds to final extractsAs the globalmarket for herbalmedicines and

supplements has increased, so too have reports ofundisclosed ingredients being added to botanicalraw materials, extracts and finished consumerproducts. This not only presents a significantchallenge to the industry but also, moreimportantly, puts the health of consumers at risk.As a premium herbal ingredient supplier,transparency, correct sourcing and supply chaincontrol are key to Euromed, since its foundation in1971.

Andrea Zangara explains: “We start withbotanicals that are verified, grown and harvestedproperly to preserve plant integrity and bioactiveprofiles. Each production batch from the herb tothe final extract undergoes several laboratory testsfor identity, potency and potential impurities toguarantee the highest standards.”

With Euromed’s PhytoProof® seal, manufac-turers can highlight the reliable sourcing andquality of the botanicals in their herbal supple-ments. Process control and numerous safetytests confirm that Euromed’s ingredients areunadulterated and do not contain undesirablecontaminants.

References:1 COMMISSION REGULATION (EU)No432/2012 (May 25th, 2012).2 Robles-Almazan M et al. Food Res Int. (2018) 105:654-667.3 Covas MI et al. Free Radic Biol Med. (2006) 40(4):608-16.4 Ramirez-Tortosa C, et al. Antioxidants 2019, 8, 3935 Tsang C, et al. J Nutr Sci. (2012) Vol. 1, e9, page 1-9.6 Dujaili AI, et al. Endocrine Abstracts (2012) 28, P313 10.7 Stockton A, et al. EC Nutrition 2.4. (2015) 396-411.8 Dujaili AI, et al. EC Nutrition 4.6 (2016) 982-995.9 Stockton A, et al. J Nutr Sci. (2017) 6: e39.10 Vilahur G, et al. Rev Esp Cardiol (Engl Ed). (2015) 68(3):216-25.11 Torregrosa-Garcia A, et al. Nutrients. 2019, 11 (4)12 Quirós-Fernández R, et al. Nutrients (2019), 11, 640.13 Atkinson FS, et al. Nutrients (2019), 11(8). pii: E1757.

Contact:[email protected]


© Shutterstock - MongPro

© Ivonne Wierink (dreamstime.com)

EUROMED:TESTING 7/5/20 17:37 Page 3

t GNT Group, we believe Shades ofAqua represent the top colourtrend for 2020. Its striking bluesand greens conjure up thoughts ofthe natural environment, evoking

sea views and lush landscapes. ProductsmadewithShades of Aqua can chimewith consumers’ desireto feel at one with the world around them.

Aswell as helping to provide a connectionwithnature, Shades of Aqua are a great way to tap intoa range of trends in the modern confectionerymarket. For example, nostalgia-driven productswith gourmet and handcrafted appeal are enjoyinga revival, and subtle blues and greens can helpdeliver the classic look they need.

Among younger shoppers,meanwhile, there isexcitement around new and unusual confec-tionery experiences. Shades of Aqua might beused to create a burst of colour in products withinnovative flavours such as blue raspberry oreucalyptus.

Vivid blues and greens can be used to createvisually striking confectionery, which is perfect foreye-catching social media posts. According to a2018 survey in the United States, 46% of thoseaged between 26 and 35 take pictures of theirfood and share them online at least once a week,so getting the ‘Instagrammability’ factor right hasnever been more important.1

Green is also strongly associated with well-being.Many consumers are on amission to achieveholistic health andwellness2, and green shades canhelp give products that positive connection,prompting thoughts of vegetables, fruit and herbs.

While confectionery may not traditionally beassociated with healthy living, there has been a

Make a splash withShades of Aqua

Colour is key to ensuring food and drink products make theright impact. GNT Group’s Market Development Manager,Maartje Hendrickx, explains why EXBERRY® Coloring Foods’vivid blues and greens are the ideal choice for the modernconfectionery market


GNT:TESTING 7/5/20 17:45 Page 2

category-wide shift toward more mindful andwholesome formulations, with a growing range ofsugar-free, gluten-free, vegan and organic options.And, while striking colours will invariably catchpeople’s attention, shoppers are becomingincreasingly reluctant to purchase products thatfeature undesirable ingredients on the label.

Because of this, many companies are alreadystarting to move away from artificial colourants.More andmore consumers nowdemand productsthat are ‘clean’ and ‘simple’.3 As such, productlabels should be easy to understand, with recog-nizable ingredients.

GNT was founded on the straightforwardconcept of colouring foodwith food, which alignsperfectly with what consumers want. All theproducts in our EXBERRY® Coloring Foods rangeare made from fruit, vegetables and edible plantsusing only gentle physical methods such aschopping, heating and filtering. By utilizing ourvegan-friendly Coloring Foods, confectioneryproducts with clean and clear labels are a reality.

To produce our blue and green shades, we usespirulina. It’s a type of nutrient-rich and highlysustainable freshwater algae that is attractingincreasing interest for its health benefits. Spirulinaalso contains phycocyanin, a naturally occurringcoloring component, and is the only plant-basedblue Coloring Food.

We recently doubled our spirulina processingcapacity at our state-of-the-art, dedicatedproduction line in the Netherlands, consolidatingour position as theworld’s leadingmanufacturer ofblue Coloring Foods. To produce green shades, aconcentrate of spirulina is mixed with yellow rawmaterials – safflower or pumpkin, for example – todeliver a spectrum from turquoise to lime green.

The blues and greens thatmake up our Shadesof Aqua range can provide a perfect replacementfor artificial colourants such as brilliant blue, patentblue and Green S as well as other additives such aschlorophyll and copper chlorophyllin.

Available in liquid and powdered form, as wellas being water soluble and fat dispersible, ourColoring Foods are renowned for their quality,performance and ease of use. EXBERRY® can bringall categories of food and drink to life, adding aspectacular splash of colour to almost anyproduct. Our Coloring Foods are ideal for confec-tionery products including aerated and extrudedgums, pressed tablets, hard and soft pannedproducts, jelly beans, marshmallows, chews andchocolates. In some applications, such as fruitgums, EXBERRY® can deliver even better lightstability than artificial colourings.

To get the best out of Coloring Foods, though,it is important to understand the technical processrequired for each individual case. For example,spirulina-based colours are sensitive to acid, somanufacturers should aim to ensure any acid usedin the formulation is blended in well throughoutthe mass before adding the Coloring Food.

In addition, it is important to protect thephycocyanin during themanufacturing process. Ifpossible, heat exposure should be minimized astemperatures above 80°C lead to the denaturationof the phycocyanin protein, which can affect theintended colour shade. It is advisable to add thecolor to the cooling mass where possible, butmanufacturers may alternatively look to slightlyincrease the EXBERRY® dosage to achieve thedesired shade.

We recently developed a range of standardand micronized blue powders that offer signifi-cantly higher colour intensity. These powdersmakeit much easier formanufacturers to create vibrant

blue colours at lower doses without having tocompromise on factors such as solubility andstability.

Of course, each case will have its own consid-erations, but we have a team of experts availableto provide our clients with tailored advice for theirspecific requirements. Our extensive process-engineering knowledge means we can provide asolution for almost every application.

With EXBERRY®, the possibilities really arelimitless. The blues and greens that make up theShades of Aqua range represent just part of ourcollection – with more than 400 shades available,we offer the widest range of Coloring Foods onthe market.

Whatever their vision, GNT can helpmanufac-turers find a colouring solution that ensures theirproducts are perfectly primed to meet thedemands of the modern market.

References:1 Innova Market Insights consumer survey 20182 Innova Market Insights’ Top Trends for 20203 Innova Market Insights, Clean & Simple, July 2019

www.instagram.com/gntgroupwww.exberry.com


GNT:TESTING 7/5/20 17:45 Page 3

Are plant proteins “fringe”?“Today, the plant protein category is growing

faster than dairy protein as consumers increasinglyadopt a flexitarian approach to their diets forhealth for sustainability reasons. Food andbeveragemanufacturers are increasingly develop-ing great-tasting, plant-based alternatives productsto answer this consumer demand. Many of theseinnovative products are receiving positive feedbackand are being adopted in many consumers’ dailydiets. Effectively, plant proteins are becomingmainstream. It’s very exciting to see this happen-ing.”

Paint us a picture of how today’splant-based options are better thanyesterday’s?“Constant innovation over the last few years

has led to plant-based alternative options that aremuch tastier, with good organoleptic profiles,compared to the products fromeven just a coupleof years ago. These products are better-tasting,and that’s a result of food scientists findingways tointegrate various new ingredients to make tasteand texture come alive. It’s really a tribute to foodscientists and researchers. The next step is toimprove the clean-label credentials of eachproduct; consumers want indulgent products, butthey still want clean labels.”

Which plant-based ingredients andtechnologies push the ball forward — andwhat makes them game changers?“The game-changing advances in plant-based

ingredients involve the nutritional quality of theprotein ingredients moving up to match that ofanimal-based protein. Aside from soy, most plantproteins are deficient in essential amino acids, butyou can combine plant proteins to increase theprotein quality. Kerry’s ProDiem Complete plantprotein combines pea and rice protein in onecomplementary ingredient that is fully equivalentin protein quality to dairy or egg.

“One of the challenges with plant protein canbe off-notes, gritty texture and mouthfeel.Flavour-masking technologies and processing-technique innovations are other advancesimproving the taste and reducing grittiness ofproteins in food and beverage applications. Kerry’sProDiem Complete protein has been developedusing proprietary processing and flavour-maskingtechnology to deliver neutral taste and reducedgrittiness in application.”

Another game changer in this category wouldbe plant protein solutions for clear beverages.Kerry launched ProDiem™ Refresh, a clear, veganand allergen-free plant protein solution for clearlow-pH beverages (waters). This solution is actuallyunique on the market. A few years ago, thinkingabout fortifying a clear, low-PHbeveragewith plantprotein would have been impossible because of

solubility, taste and texture challenges but this hasbeen overcome by innovative protein ingredientprocessing technology.

Plant protein Q&ABy Mindy Leveille, Strategic Marketing Manager, Proteins, Kerry Taste & Nutrition


Consumers are looking for quality protein in their foods. Kerry's ProDiem Complete, using a proprietary combination of pea and rice proteins,enables product manufacturers to develop plant protein products such as bars with a protein quality equivalent to dairy protein, providing allessential amino acids.

ProDiem Refresh enables this great-tasting vegan tropical water toinclude pea protein in a clear, transparent and refreshing beverage.

Kerry recently released a research white paper report on theexciting growth opportunity of protein in the beverage category,called Unlocking the Power of Protein in Beverages https://kerry.com/insights/resources/power-of-proteins-download. Thereport provides beverage product developers with key facts andfindings about creating drinks that meet the emerging consumertrend towards highly functional beverages.


Where’s the room to grow — i.e., whatqualities, from flavour and texture tocolour and variety, are still in beta mode?“Functional plant protein-based beverages are

an important area of growth in the global beveragemarket, which, by the way is expected to grow tosurpass $1 trillion in value by 2022. In fact, ourKerry research report about the growth opportu-nity of protein in the beverage category, calledUnlocking the Power of Protein in Beverageshttps://kerry.com/insights/resources/power-of-proteins-download, explains why this is a categorywith untapped potential for growth. In this oneinnovative part of the protein beverage market,the product possibilities are limitless. Potentialproduct examples that are now possible include arefreshing, clear plant protein water, iced coffeeprotein drinks, breakfast smoothies, etc. You couldalso develop products that combine both animal-and plant-based complementary proteins totarget flexitarian consumers. There are all sorts ofways, using the various new proteins on theproduct development palette, to create great newfunctional beverages.”

How important is it that thesealternatives match their non plant-basedmodels? How close are we?“The consumer category that is driving the

growth of plant-based market is the flexitariancategory. This group is consuming both plant-based and non plant-based products. For thisreason, it is vital that plant-based products matchtheir comparables in order to stay attractive to thisconsumer category. We are reaching that pointright now, as you can seewith the success ofmanyplant-based food and beverages. However, there isstill room for innovation to improve taste andtexture and retain clean labelling. This is an excitingtime to be in the food and beverage industry asconsumer attitudes and desires shift dramaticallyto plant proteins.”

“One point to remember is that the globalpopulation will grow from 7.8 billion today to9 billion by the late 2030s. All of these newconsumers will need protein, and that can be

shared by plant and dairy proteins as marketdemand expands.”

To wit, which categories not necessarilyassociated with animal foods — snacks,sauces, pastas, energy drinks, toddlerformulas et al — are promoting theirplant basis?“One area is baby formulas, in which product

developers are now using organic hypoallergenicrice protein. Hypo-allergenicity is key for thatmarket given that these plant-based formulasare often used as a solution for infants withintolerance or allergies to cow’s milk proteins. AtKerry, we have organic plant-based proteinsolutions for infant formulas.

“Energy and protein beverages are an area inwhich companies with existing product lines usingdairy proteins are looking to extend that line bydeveloping plant-based versions of their bever-ages. The vegan/vegetarian and flexitarianmarkets

are large and growing substantially. Targeting thesecategories with a plant-based extension of acurrent successful product is a winning strategy.Likewise, as consumers seek more plant-basedoptions, expanding current animal-based productlines in snacks, sauces, pastas and others by addinga plant-based version is a healthy growth strategy.”

Do consumers judge these products moregently, given that they’re not necessarilytrying to resemble an animal-basedoriginal?“Vegan and vegetarian consumers likely

evaluate plant-based products more gently, assupporting non-animal-based food and beveragesis key to them. Flexitarian consumers evaluateplant-based more critically, and for that reasoncontinuous innovation in this space is critical.”

Where do you see innovation in thissegment happening?“We tend to think thatmost of the innovation

is occurring in larger companies, but smallercompanies and start-ups are also taking the lead


“ProDiem™ Refresh is unique on the market, anddelivers outstanding functional and nutritional

benefits while addressing the emerging consumerdemand for more natural, plant-based, safe

(allergen-free), clean-label (no stabilizers required),and sustainable ingredients,” said Mindy Leveille,

Strategic Marketing Manager, Proteins for Kerry Taste &Nutrition. “Delivering superior stability and solubilityin low-pH beverages compared to other ingredients

on the market, ProDiem Refresh is the first to providea vegan, allergen-free protein solution for low-pH

drinks. With ProDiem Refresh, consumers canget protein in lighter and more refreshing beverages,

all without compromising on clean-label,sustainability or taste.”

Kerry’s latest protein innovation is ProDiem™ Refresh, which is a plant-protein ingredient for use in low-pH beverages such as waters,juices and energy drinks. Developed using Kerry’s leading protein expertise, ProDiem Refresh has been optimized to go easily into solution,and improve taste, clarity and stability. It delivers a new standard in protein enhancement in beverages without compromising eitherrefreshment or flavour for use in low-pH beverages such as waters, juices and energy drinks.

Beverages can be both tasty and highly nutritious as the inclusionof ProDiem Complete provides quality protein in a great-tastingbeverage.


in plant-based innovation. It’s quite exciting to seesome of these products gain traction and successin the marketplace.”

Many consumers choose plant-based in abid to eat more “cleanly”. However someof these products contain a lot of“chemical” ingredients. Which ingredientssimplify plant-based labels whilemaintaining functionality and flavour?“Innovation in the plant protein space can

drive the reduction of ingredients consumers wishto avoid. One example of innovation is Kerry’sProDiem™Refresh, a clear, vegan and allergen-freeprotein that is stable in low-pH beverages (such aswater) with no need for stabilizers. By using thisprotein, beverage manufacturers can formulateusing plant protein in refreshing clear beveragesthat don’t compromise on the clean label,sustainability or taste.”

How do plant-based products comparenutritionally to their counterparts? Aresome better for you, while others needfortification to measure up? And how isthis a challenge for the category goingforward?“Many of the current plant-based beverages,

such as almond milk, have protein qualityproblems. This will become an important issue asconsumer concerns shift from taste to nutritionquality. Substandard protein quality could be anissue going forward, and those protein beveragesthat have a complete protein content will have anadvantage over other plant-based choices. Plantmilks such as almond can be fortified by addingother plant proteins (like pea), and that is the nextstage.”

“Plant protein has the same nutritionalchallenge in food but is more easily overcome byadding in nuts and other complementary proteins.This may also require adding in other ingredients,such as flavours, etc., to improve taste. A fareasier solution is to use a plant protein ingredientthat is already complete, i.e., includes all essentialamino acids.”

Ultimately, what will tomorrow’splant-based foods need to survive in anincreasingly cutthroat market?“Plant-based foods will likely come under

increasing scrutiny and competitive pressure fromtraditional food sources and each other. Theemerging competitive differentiators appear to betaste, nutrition, protein quality and a clean label.Plant proteins will need to greatly improve theirquality, and this will become a key differentiatoronce taste discrepancies are more or lesseliminated. Plant protein products will also need todevelop a shorter and ‘cleaner’ (i.e., more clean-label) ingredients list. Another key aspect will beprice differences between existing traditionalproteins and new plant proteins as competitionsteps up between ingredients. Additional pricepressures will continue to emerge, and this willhave an ongoing impact on the plant proteiningredients market. The end winner will beconsumers, who will end up with more nutritious,tastier and cleaner-label plant protein products.”

What are existing consumer trends onthe market that you’re seeking to tapinto with your ingredients? What propelsthese trends? How is the market faring?“Kerry’s research has found that consumers

are increasingly looking for clean and simple foodproducts made from natural ingredients. Morethan 70% read the ingredient deck to check whatingredients make up the products they’reconsuming, while 69% want to see more trans-parency in food ingredients. A full 84% of 18- to34-year-olds agree with the statement ‘I amwilling to pay more for natural food and drinks’.”

“Consumers are also looking for sustainabilityin their foods and beverages, all theway from farmto fork. Just over 50% of a consumer’s belief abouta product’s sustainability is attributed to ethicalmanufacturing practices, eco-friendly products,responsible sourcing and ethical farming practices.Sustainability is an increasingly important concernfor all consumers, and one the dairy industrymustwatch closely.”

Plant-proteins are in the limelight — butwhat does this spell for the dairyprotein market? Has the demand forvegan proteins offset the demand fordairy proteins?“With our global population projected to reach

nine billion by the late 2030s, and with rising

consumer incomes inmany emerging countries inrecent decades, the demand for quality dairyprotein should continue to grow. Plant proteinswilllikely continue to have a rising share of the globalproteinmarket, but –with 1.2 billionmoremouthsto feed between now and the late 2030s – there is

plenty of market room for both plant and animalproteins. The need for additional supplies ofsustainably produced dairy and plant proteins isexpected to continue expanding in the comingyears and decades as the world seeks to meet asurging public appetite for quality food andbeverage protein choices. Consumer tastes fordifferent kinds of new plant proteins have alreadydeveloped rapidly over the last decade, so goingforward it will take new and innovative plantproteins to augment traditional sources of protein(like dairy) in food and beverage product develop-ment.”

www.kerry.com


Exciting new applications for plant proteins include nutrition bars, icecream, coffee, infant formula and soups to name a few emergingproduct sectors.



RoquetteNutralys® andNutriose® foodingredients getNon-GMOprojectverified certification

oquette, a global leader in plant-based ingredients and a pioneerof plant proteins, has obtained the Non-GMO Project Verifiedcertification for its NUTRALYS® and NUTRIOSE® food ingredients.

Reputed for offering high-quality ingredients, Roquette wants tosupport its customers in the development of a safe, healthy and deliciousplant-based cuisine.

This certification confirms Roquette’s continuous commitment tosupply high quality, reliable and traceable ingredients to its customers.

TheNon-GMOProject offers independent verification for productsmadeunder rigorous best practices for avoidance of genetically modifiedorganisms.

“The demand for Non-GMO food ingredients is increasing and today’sconsumers want to knowwhat their food contains. Transparency and trace-ability have become a requirement for all. The Non-GMO Project

Verified label is themost trusted standard of excellence for GMO avoid-ance available today. This certification underscores our commitment todevelop reliable ingredients that can be used in developing food andbeverage products that are safe, healthy and delicious” explains JatinSharma, Global Food Market Manager at Roquette.

The NUTRIOSE® range offers soluble fibers solutions for both food andbeverage applications. NUTRIOSE® soluble fiber comes from plant-basedingredients. It offers various health benefits and its neutral taste helpspreserve the original flavour of food and beverage products. It has also beenacknowledged as one of the best-tolerated fibers in the market.

NUTRALYS® pea protein has high nutritional and functional properties,plus a pleasant taste. The vast range of NUTRALYS® pea proteins makes itpossible to formulate numerous delicious food and beverage products.

These include snacks and cereal-based products, nutrition bars, soups,sauces, pasta, biscuits, plant-meat and plant-fish alternatives, proteinsupplements and beverages and many others. This opens up a whole newgastronomic experience and addresses special needs such as gluten-free andvegetarian food, dietary, sports, clinical, senior nutrition, etc.

Roquette hasmore than 40 years of experience in plant protein researchand production and has always been a pioneer in the sector of plant-basedspecialty proteins for Food, Nutrition and Health markets.

Roquette is uniquely positioned to respond to the current FoodRevolution through its strong customers’ service, its ambitious investmentsand its drive for innovation.

Time::

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Fee: Free

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eptuneWellness Solutions Inc., has announced the appointmentsof Joseph Buaron andMichael A. de Geus to the Company's Boardof Directors.

"We are very pleased to welcome two such experienced and accom-plished individuals to our Board of Directors," saidMichael Cammarata, ChiefExecutive Officer of Neptune Wellness Solutions. "Joseph's vast array oftechnology expertise andMichael's expansive understanding of governmentand policy, combined with both of their entrepreneurial expertise will beinstrumental as we continue to work towards our vision of becoming aleader in the health and wellness space."

"We are very excited to draw on the diverse backgrounds, significantknowledge and deep relationships of our new board members," said JohnMoretz, Chairman of the Board of Directors of NeptuneWellness Solutions."Joseph and Michael will add substantial value as we continue to grow ourbusiness across North America and redefine health and wellness withinnovative industry leading products."

Neptuneappoints JosephBuaronandMichael A.deGeus toBoardofDirectors



ynlait Milk Limited has confirmed that theOverseas Investment Office has grantedconsent under the Overseas Investment

Act 2005 to its purchase of the shares in DairyworksLimited (Dairyworks). As Overseas InvestmentOffice consent was the only condition attached toSynlait’s purchase of the shares in Dairyworks,arrangementsweremade for settlement on 1 April2020.

Dairyworks specialises in the processing,packaging andmarketing of dairy products. A NewZealand leader in the Everyday Dairy category, witha growing Australian presence, Dairyworks suppliesNew Zealand consumers with almost half of itscheese, a quarter of its butter, as well as milkpowder and ice cream.

More information on Dairyworks and Synlait’sacquisition rationale is set out in the presentationreleased alongside this announcement. Synlait CEOLeon Clement commented: “This acquisitionaccelerates the execution of Synlait’s EverydayDairy strategy. It provides us with instant scale inthe sector, new growth opportunities, and adiversified earnings base for our shareholders.

Dairyworks gives Synlait the opportunity toextract more value from our milk pool and we seestrong synergies with our recent Talbot Forestacquisition. We’ll now be closer to the consumerand ownmore of the value chain.” Dairyworks CEOTimCarter commented: “Dairyworks and Synlait area logical fit. We’re likeminded companies with ashared passion for doing things differently in thedairy sector. This is an exciting opportunity for usto work with Synlait to keep growing Dairyworks.It’s a great fit.” Dairyworks’ impact on Synlait’s fullyear 2020 (FY20) guidance

A contribution from Dairyworks was notincluded in Synlait’s recent guidance updatereleased last month. Synlait can now confirmthat Dairyworks is expected to make an EBITDAcontribution of approximately $4 million in theremainder of FY20.

Synlait receivesOverseas OfficeInvestment approvalfor Dairyworksacquisition

orse milk is beneficial in treating inflam-matory diseases, tuberculosis, bloodpressure, and even certain types of

cancer, say researchers fromNazarbayev University.For centuries, mare’s milk or ‘saumal’ - the

Kazakh word for fresh mare’s milk - has beenvalued for its healing properties. Today, mare’s milkis used for alleviating tuberculosis, anaemia,diabetes, and inflammatory and skin diseases. Also,koumiss, a fermented mare’s milk product, is richin a protein that helps regulate blood pressure. Thetherapeutic effect of the milk is associated with anincrease in the number of red andwhite blood cells.

Mare’s milk is characterised by a large amountof lactose and a reduced fat and casein content: amilk protein which is difficult for human bodies todigest and absorb. Also, when compared to cow’smilk, mare’s milk has a much higher albumincontent; albumin is a protein which is far moreeasily digested and absorbed than casein. Whendigested, these proteins can help regulate bloodpressure and have antimicrobial and anti-inflam-matory effects.

Professor Almagul Kushugulova, leadingresearcher at the laboratory of humanmicrobiomeand longevity, says: “Mare’s milk has beenconsumed throughout Kazakhstan and Central Asia

since horseswere first domesticated and it is one ofthe most beneficial animal fats found in nature. Itprimarily affects the digestive system and containslysozyme and lactoferrin, which have antimicrobialproperties to help fight disease-causing bacteria,fungi, and viruses. Also, due to its rich compositionof enzymes, it selectively stimulates the growth ofbeneficial bacteria and limits to growth ofunwanted bacteria in our guts.”

Mare’s milk has also been found to be acandidate in the treatment of patients with cancer;regular consumption reduced the risk of develop-ing cancer as the casein in mare’s milk was toxic tobreast cancer cells.

The composition ofmare’smilk is similar to thatof human milk and this high similarity makes itattractive in the development of baby foodproducts. In recent years, new allergy-relateddiseases in children have increased with the WorldHealth Organisation predicting half of the worldpopulation to suffer from an allergy by 2025. Theincreasing number of allergies in children includesthose allergic to cow’s milk. Most children with asevere cow’s milk allergy have been found to ableto consumemare’s milk as a substitute.

This paper was published in the journalFunctional Foods in Health and Disease.

Horse milk is better for us thancow’s milk, research reveals

yke Farms, the UK's largest independentcheese producer and producers ofrenewable energy have announced a

newworking partnership with Westland Cheese(Westland Kaasspecialiteiten B.V.).

The Westland / Wyke Farms partnership wasdeveloped following amarket prioritisation study toidentify key areas with biggest potential. The studycovered global macro trends, key industry, market,trade and societal drivers in the international cheesemarket. Through the study, Holland and Germanywere identified as key markets for growth.

Wyke Farms have selectedWestland Cheese astheir chosen distributor for several reasons, namely:effective marketing and selling function; theirability to reach the Dutch and Germanmarkets hasbeen proven over the past 80 years with theworld-renowned Dutch Gouda ‘Old Amsterdam' brand.Akin to Wyke Farms, Westland are a strong familybusiness and place value on corporate socialresponsibility with an established ‘Family Trust'supporting cultural events. And finally, WestlandCheese also have a sustainability programme thatunderpins all of their work.

As part of a strategic approach to selling in themarket, in 2019 an independent consumer tastetest was commissioned in three German cities,whereWyke Farms Cheddars were panelled against

the competitive sets. The Wyke Cheddars wereunanimously voted as the ‘best tasting'. Listingshave already been secured by Westland for thebrand with many more in progress.

"Quality produce from Great Britain has beingvery well received in European markets" saysRich Clothier, 3rd generation cheesemaker andManaging Director at Wyke Farms, he continues:"the time is right for us to increase our offering intothese regions and have chosen the best partner tohelp us do this"

TSVC The Smart Vision Company"We are delighted to develop a strategic

partnershipwith a family business that holds strongand similar values to our own" says HennyWestland,3rd generation family member and ManagingDirector at Westland Cheese, she continues: "at anunprecedented time of change, these values,quality of products and way of doing businesshave a clear competitive advantage and point ofdifference to consumers in the market"

Wyke Farms have successfully been exportingcheddar to over 160 countries for the past 20 years.The Wyke Farms' cheese and butter is made withthe milk from their cows grazing the lush pasturesof the Mendip Hills in the centre of the Cheddarmaking region in Somerset.

Wyke farms andWestlandCheese agree partnership

DAIRY:TESTING 7/5/20 17:33 Page 2


Could adding freeze dried fruitpowder slow ice creammelting?

esearchers have found freeze dryingtechnology could result in tastierice-creamwhichmelts at a slower rate –

offering food processors new opportunitiesaccording to a leading freeze drying manufacturer.

The research, carried out by the AgriculturalResearch Service in the USA, proved freeze-driedfruit powders including strawberries, blackberriesand raspberries improved the taste and structure ofice-cream and other frozen desserts.

Freeze dried fruit powders provide a raw fruitalternative to traditional stabilisers such as xanthamgum or sodium alginate. With a rise in consumerdemand for natural ingredients driving new foodmarkets, food processors can benefit from usingraw ingredients in sweet products, according toDiana Morris, Country Manager UK from EuropeanFreeze Dry.

She said: “This research allows ice-creamproducers and makers to revisit the stabilisers thatthey use in their products and move to a raw fruitalternative that is more attractive to consumers.

“While different varieties of fruit powders weretested as part of the research, strawberry powderwas found to be the most effective as a stabiliser,

with raspberry powder also having a positiveeffect.”

The powders, which are created by a gentlefreeze-drying process which removes all watercontent, absorb the liquid from the ice cream as itrises in temperature, which rehydrates the powderrather than causing the product to melt. Thepowders also reduce the formation of ice-crystalsduring the ice-cream making process, while givingthe product a creamier taste.

The research added 3.5 percent of freeze-driedstrawberry, raspberry, blackberry and blueberrypowder to ice cream. This equated to roughly 20grams of powder per litre of ice cream. Strawberrypowder was found to act as the most effectivestabiliser, completely preventing melt-down,followed by raspberry and blackberry. Blueberrypowder was found to have a minimal effect.

At European Freeze Dry, all products for freezedrying start as frozen rawmaterials, and undergo aprocess known as sublimation under specificallydesigned programmes.

During the freeze drying process a deepvacuum is applied, and under these conditionsneither ice orwater can exist. The pressure from the

vacuum, with a controlled amount of heat applied,causes the ice to leave the product as a vapour trailwhich is then captured on an ice condenser withinthe freeze drier, uponwhich the vapour forms againas ice.

The process takes on average a day tocomplete, carried out in a set of ‘chambers’ whichcan be controlled at various temperatures and timeschedules depending on specific product require-ments.

The reduction in water in the final freeze driedproduct means there is a much reduced potentialformicroorganisms existing in such low amounts ofwater, leading to a shelf life of up to two years atroom temperature.www.europeanfreezedry.com

uPont Nutrition & Biosciences hasannounced the global launch of itsDuPont™ YO-MIX® PRIME cultures series.

These innovative cultures set a new industrystandard for yogurt manufacturers around theworld. The versatile new solution helps them toaddress the multiple challenges they are facing:offering ultimatemildness combinedwith premiumtexture, maintaining quality throughout challeng-ing distribution channels, reducing the addition ofsugar, saving formulation costs and enhancingprocess flexibility.

The YO-MIX® PRIME yogurt cultures weredeveloped to create ultimate mildness andpremium texture for consumers – and provide anew level of indulgence in yogurt. The cultures canhelp yogurt manufacturers to save formulationcosts by reducing the amount of skimmed-milkpowder added to boost the yogurt texture, enablethem to add less sugar while keeping the samesweetness perception andmaintain product qualitythroughout challenging distribution channels withvariations in storage temperature.

The new YO-MIX® PRIME series’ advantagesinclude a full pH control that also allows for moreprocess flexibility – due to full control of the aciditybefore cooling and packaging. This process flexibil-ity provides options for higher production outputand less yogurt waste.

“We understand that yogurt manufacturershave a vision of how their ideal fermenteddairy products will turn out, and sometimes the

ingredients may hold them back,” said MortenBoesen, Global Product Line Manager for dairycultures at DuPont Nutrition & Biosciences. “Ourversatile YO-MIX® PRIME cultures can help ourcustomers create a yogurt that ismild in tastewhileproviding a great texture and mouth feel – theyogurt of their dreams, if you will.”

“These cultures are really paving theway for theindustry – meeting textural and taste desires ofconsumers, while offering opportunity to themanufacturers for lowering formulation costs andimproving pH control,” he added.

The new YO-MIX® PRIME series includes thePRIME 800 and PRIME 900 cultures designed forversatility – everything from drinkable yogurt toGreek yogurt.

To learn more about the YO-MIX® PRIME seriesand other DuPont yogurt culture offerings, visithttps://www.dupontnutritionandbiosciences.com/products/yo-mix-prime-yogurt.html.

DuPont launches YO-MIX® tohelp yogurt manufacturerscreate their dream yogurt

Ulrick & Shorttake aim at thebeverage sector

etween 2014-18, the dairy beveragesector grew year on year by 10.5%1.Growing further still are plant-based

beverages, with the sectormeeting health, ethicaland sustainability standards that consumershave come to expect. Moreover, as consumersincreasingly make purchases based on healthconsiderations, premium & high-value productswith nutritional profile enhancement are drivingNPD in the sector.

In response to this, Ulrick & Short have devel-oped a clean label ingredient aimed at improvingindulgence in beverages, while also reducingoverall fat and calorie content. Designed for dairy& plant-based beverages such as breakfast drinks,milkshakes, sports nutrition products, and mealreplacements, delyte™ 12 provides an indulgentmouthfeel to products by assisting with viscosity& structure.

delyte™ 12 is the latest addition to thecompany’s fat reduction range, it replaces thefunctional properties of fat concerning body,texture & mouthfeel. Additionally, unlike similaringredients, delyte™12does notmask any flavoursor impact flavour profiles of the finished product.The ingredient is also clean label, non-GM, allergen-free, and vegan, ensuring it is suitable for allapplications and has a consumer-friendly declara-tion.

Reference:1 Innova Market Insights. “Dairy Beverages and Drinking Yogurt” – July 2019.



New lactase to improve nutritionalprofile of dairy products

ovozymes is launching Saphera Fiber, anew lactase enzyme to increase thecontent of fibers while also reducing

sugar in fermented and non-fermented dairyproducts.

At the same time, a recent study1 testifies that59% of consumers are more likely to buy dairyproducts with higher fiber content, and 38% ofthem are willing to pay more for a higher contentof fiber in their dairy products.

“Saphera Fiber is a new lactase that has beendeveloped to help dairies bring new innovation tothemarket, as it enables development of productswith nutritional claims. Being a biological solution,it alsomakes it possible tomanufacture dairy prod-ucts in a sustainablewaywith less use of artificial orchemically produced ingredients,” says EmmanuelMichelot, Launch Manager at Novozymes.

The new lactase enzyme works by convertinglactose contained in the milk into GOS fibers(galactooligosaccharides). It does so withoutreducing the natural sweetness of dairy products.

GOS fibers derive from the lactose in cow’smilk and is often associated with improveddigestive health.

Open new markets for dairiesConsumers care about health, and they are

willing to pay more for dairy products with nutri-tional claims, the survey finds.

“With Saphera Fiber, dairies can open the door

to new innovation and new markets as it enablesthem to develop the new type of productsconsumers are asking for,” Emmanuel Michelotsays.

In 2016, Novozymes established an ambitiouslactase platform. First solution on this platformwas Saphera®, that set a new standard for theproduction and quality of lactose-free products. Itwas a major innovation within the growingindustry of free-from dairy products.

“Saphera Fiber is a new move into thisfrontier: It’s a lactase that provides innovationopportunities for brands to combine fiber claims inreduced sugar product formulations.”

Reference:1 Survey conducted in 2020 by Lindberg on behalf of Novozymes. It collectedanswers from net 500 respondents in USA, Brazil, Germany, UK, Thailand andSouth Korea, who all consume dairy products regularly.

www.novozymes.com

Facts about Saphera Fiber• Saphera Fiber is a beta-galactosidase (lactase) enzyme thatconvert lactose, the sugar inherently in milk, contained inthe milk into GOS fiber.

• 45% of the lactose contained in fluid milk is converted intoGOS, and 25% is GOS Fiber

• 1,2% GOS fiber is formed in fluid milk allowing fiber claimand 25% sugar reduction

• Technical white paper on Saphera Fiber• Saphera Fiber website

IMPORTANT NOTICE TOCONTRIBUTORS

August 2020 issue

Vitafoods Europe, Vitafoods Asia, NutrEvent& Food Matters Live will be covered in this issue

Innovations in Food Technology will bedistributed at each of these trade shows



ynergy Flavours, a supplier of flavours,extracts and essences for the global foodand beverage industry, has launched

Dairy by Nature, a new portfolio of customsolutions for both traditional and plant-basedproducts, in Europe and Asia.

Dairy by Nature combines Synergy’s all-naturalflavour creation expertise with the proprietary dairytechnology of its parent company, Carbery, whichhas more than 50 years of Irish dairy heritage. Theresult is a new line of authentic dairy and dairy-freeflavours designed to enhance dairy indulgence andbuild back taste. Dairy by Nature optimises flavourin a variety of products. It also masks undesirableoff-notes in calorie-reduced and dairy-free recipesto deliver the healthier, great tasting products thatconsumers expect.

Dairy by Nature adds value to a wide range ofapplications – from fresh and cultured dairy prod-ucts, to nutritional, bakery, beverage, confectioneryand even savoury applications. The portfoliodelivers authentic taste, added functionality – suchas enhanced process stability – and long-lastingmouthfeel. The solutions can be used as primaryingredients to replace ormimic dairy, or to enhancethe flavour of existing dairy ingredients, such asbutter, cream and cheese. They have been layeredto replicate the rich, creaminess of dairy, whetherused in standard or dairy-free formulations.

Unlike typical dairy flavours that simply add asingular top note, such as caramelised butter orcondensedmilk, Dairy byNature provides enhancedmouthfeel and prolonged flavour delivery insteadof a short-lived burst of flavour. The range alsoprovides themeans to give consistent flavour, suchas managing flavour variability in dairy ingredientsand masking undesirable notes in plant-based

alternatives.Lorraine Kelly, Senior Category Manager at

Synergy Flavours, said: “Synergy Flavours’ heritage,as a leading innovator of flavours, extracts andessences, alongside our experience as a dairyproducer (through Ireland’s Carbery Group) meanswe truly understand both the intrinsic science andthe pure nature of dairy.

“Replacing or reducing traditional dairyingredients in a recipe, for whatever reason, canpose real challenges for manufacturers. Whether itis creating the same sensory performance as realbutter in pastry, imparting improved creaminess infat-reduced fillings, or building back cheese notes inbread, Dairy by Nature delivers superior longevityof flavour, mouthfeel and aroma, while ensuringthe all-important clean label declaration.”

Ciarán Lynch, Ph.D., R&D Manager for SynergyFlavours, adds: “Whether formulating plant-basedproducts or creating great tasting dairy, the endgoal is a food experience that forms an emotionalconnection with the consumer and encouragesrepeat purchase. Dairy by Nature is designed todeliver a positive organoleptic experience acrosstaste, texture, body and mouthfeel in a widespectrum of food applications.”

Learn more about the Dairy by Nature, visithttps://uk.synergytaste.com/dairy-flavours.

Valio and Palmer Holland join forces tobring lactose free powders to the USA

alio and Palmer Holland to partner fordistribution of lactose freemilk powders.This is an important opening for both

partners in bringing new value-added dairyingredients to the USA market.

Valio, a Finnish dairy and food company,offers world-class dairy ingredients to fulfil marketdemand for health requirements including freefrom, high protein and low sugar. The companymanufactures lactose free milk powders andmanyadvanced blends in Finland. The clean Arcticenvironment combined with strict quality controland animal welfare results one of the cleanestmilksin the world. Valio also has zero tolerance forantibiotic residue inmilk. Valio’s solutions, expertiseand natural ingredients can be used in various ap-plications from special nutrition to confectioneryand dairy.

Timo Pajari, SVP, Valio International Sales, says:“We are happy to find a partner who sees the valuein innovation and high-quality products. Palmer Hol-land has great experience in serving the needs ofthe food industry and creating value for food busi-nesses in USA. This partnership fits perfectly into ourambition of serving customers evenbetter with a portfolio of clean-label, sustainable

and on-trend food solutions.Around 70% of the world’s population suffers

from lactose intolerance. The awareness ofdigestive wellness and lactose intolerance isincreasing all over the world, and people arelooking forways to adjust their diet. Thismeans thatthere is a rapidly growing demand for healthy andgreat tasting lactose free products. Valio’s patentedtechnologymakes Valio Eila® lactose freemilk pow-ders unique in the market.”

“Our new commercial partnership with Valiostrengthens our cornerstone of ‘Natural Nutrition’specialty solutions for our customer base andprovides them with a truly unique ingredientoption. In addition to being lactose-free, the ValioEila® milk powders offer protein enhancement aswell as reductions in sugars and carbohydrates, sothe health and wellness contribution of the finalproducts are significantly enhanced. The lactose-free market in the United States continues toexpand and innovate, offering consumersadditional options across several segments. Valio’sglobal presence, strength of scale and commitmentto qualitymake them the ideal partner for our cus-tomers and us!”, says Bret Horace, Business Director- Health and Nutrition, Palmer Holland.

Synergy Flavours launches ‘Dairy byNature’ range in Europe and Asia


Arla Foods Ingredientslaunches firstclean-label ambientyogurt concept tomeet Chinese tastes

rla Foods Ingredients has launched aclean-label concept to help brandsmeetgrowing demand for ambient yogurt in

China.The new solution is the first of its kind. It uses

Nutrilac® YO-4575, a 100% natural whey protein,to give unrefrigerated yogurts a premiumpositioning with all-natural ingredients.

Nutrilac® YO-4575 is unique due to its heat-stability and texturizing properties. It keepsambient products smooth and stable throughoutshelf life without the need for additives orpreservatives.

Yogurt sales are growing faster in China thananywhere else in the world, with ambient yogurtthe fastest growing segment in the country’sliquid dairymarket. The category, which accountedfor almost 30% of China’s entire yogurt market in20191 has seen a significantly higher growth ratethan either chilled yogurts or liquid milks.2

Meanwhile, research shows that “made withreal ingredients” and “no artificial flavour/colours”are the most important claims for Chineseconsumers.3

There is therefore clear potential for unrefrig-erated yogurts with clean labels. To helpmanufac-turers meet this need, Arla Foods Ingredientshas created an ambient stirred yogurt conceptcontaining just five all-natural ingredients.

It contains more than 3 percent protein, withNutrilac® YO-4575 providing high nutritional valuedue to its high amino acid content. Like all of ArlaFoods Ingredients whey products, it is sourcedfrom the milk of grass-fed cows in the EU.*

Torben Jensen, Senior CategoryManager, FDP,at Arla Foods Ingredients, said: “Ambient yogurtswith a natural label are lookingmore andmore likea major opportunity to capture a slice of China’sgrowing yogurt market. But to be part of thisjourney, manufacturers need to offer somethingdifferent.”

He added: “Clean-label products are theperfect way for brands to differentiate in thecategory, while tapping into demand for premiumproducts. We’re proud to have developed the firstclean label ambient yogurt. Our concept isdelicious, convenient and made with all-naturalingredients. It offers a premiumedge, with an idealtexture, fresh taste and great stability.”

To highlight the concept’s flavour possibilities,Arla Foods Ingredients is offering it in threevarieties: vanilla, peach and green tea. In additionto flavouring, the yogurt contains skimmed milk,cream (38% fat), Nutrilac® YO-4575, sugar andnative tapioca starch.

References:* According to EU Regulation (EC) 1829/2003 on GM food and feed and EURegulation (EC) 1830/2003.

1 Innova Database, 20202 Mintel, Yogurt – China, 20193 Lindberg International, Organic Foods – Cusomer Insights China, 2019



or the first time, the main mechanism oflactic acid bacteria with bioprotectiveeffect against yeasts and molds in dairy

products has been revealed: It’s all about competi-tion for a specific nutrient (manganese).

While the popularity of food cultures that canhelp improve quality and shelf life has increasednon-stop over the past years, Chr. Hansen scientistsare the first to reveal the mechanism that canexplain themain part of the inhibitory effect againstyeast andmold spoilage organisms. The findings onthe mode of action are documented in a newscientific article featured in the prestigious Appliedand Environmental Microbiology Journal.

With the increasing use of natural lactic acidbacteria, or good bacteria, such as Chr. Hansen’sFreshQ® food cultures, there has been increasing in-terest in understanding the underlyingmechanismsused by certain lactic acid bacteria to delay thegrowth of spoilage organisms. So far, mostscientific activities have focused on trying toidentify antimicrobial compounds produced by thefood cultures, butwithout being able to identify anycompounds that could explain a considerable partof the effect. Therefore, it became apparent thatothermechanisms play amajor role, but the specificmechanism had not been proven. Until now.

Competition for a specific nutrient“What we have discovered and proved is the

ability of our good bacteria in the FreshQ® culturesto absorb a nutrient in fermented milk that yeastand mold need to grow. This nutrient is calledmanganese. Through a ‘transporter’ in the bacter-ial strains the nutrient is removed from the foodmatrix, preventing the unwanted contaminants tofeed on it,” says Rute Neves, Director in BacterialPhysiology, Research & Development, Chr. Hansenand affiliated professor at DTU (Technical Universityof Denmark), Bioengineering.

Starting in-house, the Chr. Hansen scientistsidentified in the strains the transporter that absorbsmanganese in a specific dairy food matrix. Incooperation with North Carolina State University inthe US, themechanismwas proven at genetic level.

Manifesting leading role in thebioprotection segmentAccording to Peter Thoeysen, director in Dairy

Bioprotection, Chr. Hansen, this discovery is an

important and game-changing chapter in Chr.Hansen’s bioprotection history. The study alsoconfirms that FreshQ® food cultures help protectdairy products from spoilage caused by yeasts andmolds in a natural way.

“We are truly using nature’s own resources tohelp our customers build their brands, improvequality and reduce food waste while keeping upwith market trends for real food with less artificialingredients. Being able to describe exactly howthey do this on a scientific level is helping us in thequest to support our customers with even bettersolutions for even more food types in the future.This manifests our leading role in the bioprotectionsegment, using the power of good bacteria,”concludes Peter Thoeysen.

What is FreshQ®?FreshQ® food cultures are lactic acid bacteria

strains fromChr. Hansen that have been specificallyselected for their ability to help protect dairyproducts against spoilage caused by yeasts andmolds. They offer a natural solution based ontraditional principles of fermentation. They can helpmake dairy products like yogurt, sour cream andcheeses stay fresh for longer, helping dairies aroundthe world to reduce food waste and improvequality while catering to the consumer demand forfood with less artificial ingredients.

Chr. Hansen reaches scientific breakthroughin dairy bioprotection

onagen have announced the discoveryand development of a sustainableproprietary lactoferrin protein thatmirrors

the nutritional properties of lactoferrin from breastmilk. The first-of-its-kind natural lactoferrin proteinis produced via fermentation process at commer-cial-scale.

Mother’s milk is the best nutrition because it isthe ideal way to bind and deliver iron for infantnutrition, but it is not sourceable at large-scale. Yet,lactoferrin is necessary as it plays an important rolein the newborn immune system and contributes tohealthy infant digestion and nutrition.

Lactoferrin found in cow’smilk has been usefulfor producing certain specialized infant formula inmany countries, but its performance is not optimalas it takes more time for the protein to bind withiron than breast milk and it is not sustainable. Thenutritional needs of an infant could be even bettermet with proteins thatmore closelymatch those inbreast milk, like Conagen’s lactoferrin.

Another supporting factor for Conagen’slactoferrin is an increased consumer awareness of

nutritional benefits in food,which is carrying over to theglobal infant formula market. Asa result, manufacturers areembarking on designing formu-lations that closely replicate thecomposition of breast milk.

To meet both consumers’demands and manufacturers’quests, Conagen produced alactoferrin by advanced fermen-tation for the use in infantformula and other nutritionalproducts that can now be forti-fied naturally and sustainablyworldwide.

“Nourishing theworld’s children is a priority forinfant formula manufacturers. We want to supportthem for providing a lactoferrin as similar to breastmilk lactoferrin as is possible with a low cost source-able solution,” said Vice President of Research andDevelopment, Casey Lippmeier.

Conagen’s lactoferrin will give infant formulamanufacturers a more scalable, sustainable, andlower cost-in-use solutions than sourcing fromcow’s milk. In anticipation of FDA GRAS, manufac-turers can begin testing the proprietary ingredientin the formulation processes. The powerful proteinmay also be used in pharmaceutical and dietarysupplement applications too.

Consumer demand for infant nutritionproducts is growing and is expected to reach aglobalmarket value of $103 billion by 2026. In 2018,

the global infant formulamarketsizewas valued at approximately$45 billion.

For more than half acentury, infant formula hasremained static until now whenconsumers are becoming morefood and nutrition conscious.The protein was first isolatedfrom cow’smilk in 1939. Twentyyears later, it was recognized asthe main iron binding protein inbreast milk, although differentforms of lactoferrin are foundboth in cow’s milk and breast.

“The time has arrived totake a closer look at nutrition because it is such acritical part of our lives and the future of ourchildren. Conagen is advancing in this space bydeveloping functional and sustainable ingredientsfor improved human development and reducedenvironmental impact,” said Lippmeier.

Crucial to the natural development of a new-born’s immune system, lactoferrin is linked to linkedseveral physiological and protective functions,including: anti-infective and anti-inflammatoryactivities, and as its name implies, regulation of ironabsorption in the infant gut. The ingestion oflactoferrin in breast milk has a probiotic effect tothe infant gastrointestinal system,which cannot befully matched by bovine lactoferrin.

www.conagen.com

Infant formula evolves and advances in nutrition

Please send your dairy news toTerry Prior

[email protected]


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Mondelez Internationalcompletes acquisitionof Give & Co

or many companies in the bakeryindustry the corona crisis means anuncertain outlook for the future.

Especially after this period, trade fairs will be anideal platform and a source of inspiration for newideas, concepts and products. südback, the tradefor bakers and confectioners, will be held atMesseStuttgart from 17 to 20 October 2020. "We arelooking forward to the industry meeting atsüdback in autumn. The preparations are now infull swing.We feel confident about the future," saidAnne-KathrinMüller, südback ProjectManager. "Thecurrent situation is also very difficult for confec-tioners with connected cafés. The companieswhich set up online shops can now score highly.However, we can thrive during this crisis andsüdbackwill enable us to become acquaintedwithnew concepts and ideas in order to ensurebusiness has a viable future – also digitally," saidKlaus Vollmer, Head of the State Association ofGuilds of Baden-Württemberg Confectioners.Bakers are also looking forward to autumn withoptimism: "As a result of the corona crisis, thebakery trade is faced with one of the biggestchallenges in its recent history and withconsequences which still cannot actually bepredicted," saidMartin Reinhardt, Head of the StateAssociation of Guilds of Württemberg Bakers."However, wemust carry on and will also continueto do so once the corona crisis is over. Theindustry meeting point in Stuttgart this year willtherefore also contain top-class innovations andinformation at first hand. südback 2020 is there-fore indispensable in order to accompany thebakery industry, exhibitors and visitors on the roadback to normality."

However, in order to counter the uncertain-ties this year and a certain amount of cautionamong companies, this year's hall concept is there-fore being changed. "In order to be able to react atall times to unscheduled changes and ensure thatthe trade fair can be properly implemented,we arecurrently reorganising the hall concept," saidMüller.This year, we are intending to use Hall 5, the OskarLapp Hall (Hall 6), Hall 7, the Alfred Kärcher Hall (Hall8) and the Paul Horn Hall (Hall 10). Hall 9 will not beoccupied. This change means that südback isretaining the hall constellation over two trade faircentre corridors. This hall constellation promotes acirculating flowof visitors on the trade fair groundsand is flexible for südback in future. "Bymaking thisforesighted change in the hall assignment, MesseStuttgart and its partners, the bakery trade and theBÄKOHead Office of Southern Germany, are actingwith sound judgement which is appropriate andresponsible in light of the difficult situation atpresent.

ondelez International, Inc. hascompleted its previously announcedagreement to acquire a significant

majority interest in Give & Go, a North Americanleader in fully-finished sweet baked goods andowners of the famous two-bite® brand ofbrownies and the Create-A-Treat® brand, known forcookie and gingerbread house decorating kits.

“As we continue to establish foundations infast-growing snacking adjacencies, this is animportant acquisition for our company thatsupports our ambition to lead the future of snack-ing,” said Glen Walter, Executive Vice Presidentand President, North America for MondelezInternational. “We look forward toworkingwith theGive & Gomanagement team as they build on theirleading position in the large and fast-growingin-store bakery channel.”

“This is a unique opportunity for Give & Go to

join the Mondelez International family and benefitfrom their capabilities to accelerate innovation,consumer engagement and strategic retail part-nerships.We had a very successful partnershipwithTHL and thank them for their support over the lastthree-and-a-half years,” said Joel Flatt, Presidentand CEO, Give & Go.

As with other recent acquisitions includingPerfect Snacks and Tate’s Bake Shop, MondelezInternational will operate Give & Go separately inorder to nurture its innovative and entrepreneurialspirit. Give & Go will benefit from access toMondelez International’s consumer and channelinsights, procurement, marketing and salesresources to expand the reach of its famous brandsto more consumers. Give & Go’s senior leadershipteam will retain a minority interest in the companyand continue to run the business from theirexisting headquarters.

südbackreacting tothe economicsituation

Cage-free, price-stable: Arla FoodsIngredients makes the businesscase for egg replacements

rla Foods Ingredients is helping bakersreduce their dependence on eggswhilecreating cakes with consumer appeal

and long shelf-life.Based on high-quality whey protein, the

company’s Nutrilac® is a natural alternative to eggs,offering similar properties and several advantages.Sensory evaluations show that cakes made withNutrilac® retain a moister, fresher feel over theirshelf life, and have a less fragile, more resilientcrumb.

With its new “Egg-reduced and beyond”concept, Arla Foods Ingredients is highlighting thebusiness case for Nutrilac®. As well as helpingmanufacturers meet consumer demand for cage-free products, it is pathogen-free, ensuring foodsafety.

Nutrilac® also provides greater supply securityand helps manufacturers avoid the risk that comesfrom fluctuations in egg prices. It offers longer shelflife than fresh eggs and does not require refrigera-tion, allowing cost savings from ambient trans-portation. Other benefits include lower storagespace requirements – a single bag of Nutrilac® canreplace around 4000 eggs.

Maria Olsen, Senior Category Manager, Bakery,at Arla Foods Ingredients, said: “Eggs can offerstructure, stability and richness, and there’s a reasonthey’ve been used in cakes for centuries. However,

changing consumer demands mean manymanufacturers are now seeking to reduce theirdependence on them. Nutrilac® offers similarproperties to egg but also a range of advantages. Itcan improve taste and texture without any changetowater activity, evenwhen egg content is reducedby 50% or more.”

Nikolaj Beck, Regional AccountManager, NorthAmerica, at Arla Foods Ingredients, said “As well ashelping bakers respond to the needs of a newgeneration of consumers, replacing eggs can bringbenefits such as price stability and supply security.With Nutrilac®, baking high-quality cakes with lessegg is not only possible, but also an excellentbusiness strategy. It’s the natural way to make thetransition to cage-free.”

BAKERY:TESTING 7/5/20 17:27 Page 3

www.innovationsfood.com | May 2020 | Innovations In Food Technology 63

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October 8-10 2020FI INDIA 2020HEALTH INGREDIENTS INDIA 2020PROPAK INDIA 2020New Delhi, Indiawww.figlobal.com/india/

October 13-14 2020FOOD MATTERS LIVE 2020O2 InterContinental, London, UKwww.foodmatterslive.com

October 14-16 202016th PLANT-BASED FOODS & PROTEININGREDIENTS SUMMIT EUROPE 2020The Netherlandswww.bridge2food.com

October 17-20 2020südback 2020Messe Stuttgart, Stuttgart, Germanywww.messe-stuttgart.de/suedback/en/

October 18-22 2020SIAL 2020Paris Nord Villepinte, Pariswww.sialparis.com

October 27-28 2020NUTREVENT 2020Lille, Francewww.nutrevent.com

October 29-30 2020FOOD INGREDIENTS NORTH AMERICASUPPLYSIDE WEST 2020Mandalay Bay, Las Vegas, USAwww.supplysideshow.com

November 10-11 2020WORLD FOOD INNOVATE SUMMIT 2020MilanEmail: [email protected]

November 16-18 2020HEALTH INGREDIENTS JAPAN 2020FOOD INGREDENTS FOR TASTE 2020SAFETY & TECHNOLOGY 2020Tokyo Big Sight Exhibition Center, Japamwww.figlobal.com/japan/

November 24-25 2020FREE FROM FUNCTIONAL FOOD EXPO 2020Amsterdam, The Netherlandswww.freefromfoodexpo.com

November 25-27 2020HEALTH INGREDIENTS CHINA 2020FOOD INGREDIENTS ASIA-CHINA 2020PROPAK CHINA 2020FOODPACK CHINA 2020Shanghai, Chinawww.figlobal.com/china

December 1-3 2020FIE 2020Messe Frankfurt, Frankfurt, Germanywww.figlobal.com

December 3-4 20204th PLANT-BASED FOODS COURSE EUROPEFrankfurt, Germanywww.bridge2food.com

January 31 - February 3 2021PROSWEETS 7 ISM 2021Cologne, Germanywww.prosweets.com

15-17 September 2021FI ASIA 2021BEVERAGE INGREDIENTS 2021NATURAL INGREDIENTS 2021HEALTH INGREDIENTS 2021Bangkok, Thailandwww.figlobal.com/india/

October 9-13 2021ANUGA FOOD TEC 2021Cologne, Germanywww.anuga.de

May 14-19 2022IFFA 2022Frankfurt, Germanywww.anugafoodtec.com

EXHIBITIONS:EXHIBITIONS 8/5/20 10:32 Page 3

s an expert in raw materials made fromwheat, Loryma has developed a specialrecipe for vegan sausage products that

are authentic in both bite and taste, and meet theincreasing demand formeatless barbecue products.This is perfectly complemented by vegan sausagecasing supplied by manufacturer Viscofan.

The trend of vegan meat alternatives contin-ues apace, with consumer demand rising inanticipation of the start of the barbecue season.Manufacturers are faced with the challenge ofdeveloping products that are not only easy toprocess, but also convincing in terms of sensoryproperties and preparation. In order to targetvegan, vegetarian or flexitarian consumers, Lorymahas developed a perfectly balanced recipe for friedsausages based on wheat ingredients. For this, thecompany combines textured wheat proteins Lory®

Tex Granules and binding system Lory® Bind with atasty seasoning mix. Viscofan, a global manufac-turer of sausage skins, provides the crunchy

Viscofan Vegan Casing. The result is a vegetarianbratwurst that is both firm and juicy, withauthentic mouthfeel, and ideal for grilling on thebarbecue or in a pan.

The texturedwheat protein Lory® Tex optimisesthe consistency and nutritional value of meat-freesausages, and many other applications. Thanks tothe tasteless binding system Lory® Bind, foodmanufacturers can vary the colour, taste and

texture of vegan sausages. In addition to theclassic bratwurst, there are numerous other possi-bilities for meat-free end products, including whitesausages, curry sausages, fine Nuremberger andcoarse grilled sausages. The artificial Viscofan VeganCasing is the perfect finishing touch, as it is easy tofill and simple to handle. It is 100% vegetable-basedand, therefore, the perfect choice for bothvegetarian and vegan end products.

Henrik Hetzer, Managing Director of Loryma,explains: "We focus on high quality, regional, wheat-based raw materials that can satisfy demand forvegan end products, while guaranteeing the bestpossible nutritional values. With Viscofan, we havefound a perfect partner for the manufacture ofsynthetic casings. As a result, we are able to offer100% vegetable sausage components that can beadapted as required by manufacturers, withoutcompromising on taste or bite."

www.lorymer.de

Perfectpairingforveganbratwurst


Sternlife launchesthreepowdereddietaryfibresupplements for foodandbeverageenrichment

ternLife has developed three new fibre-rich prebiotic powder supplements whichare ideal for product concepts targeting

the gut health trend. The “Heart”, “Slimming” and“Fibre Plus” variants deliver the most importantingredients for a healthy gut by combining solubleand insoluble dietary fibres. They can be used tofortify foods as well as beverages. “Heart” and“Slimming” contain special prebiotic dietary fibresfor which health claims can be made, while “FibrePlus” is a pre- and probiotic, as it not only includesprebiotic dietary fibres but also probiotic bacterialstrains.

More and more consumers know that dietaryfibre plays a key role in gut health and wellbeing.The immune system, in particular, benefits from ahealthy intestine. However, few people are able toeat enough fibre-rich food every day to keeptheir gut in good condition. Food and beveragemanufacturers can bridge this nutritional gapwithhigh-quality, functional products that are fortifiedwith dietary fibres.

All the best for a healthy heartA portion of SternLife’s “Heart” prebiotic

supplement supplies 34% of the recommendeddaily fibre intake. Prebiotics are indigestible foodcomponents that nourish the gut flora and helpto shift the balance towards the “good” intestinalbacteria. As the supplement contains beta-glucans,

thiamine and mango powder too, it enablesmanufacturers to target the heart health market.Beta-glucans support normal cholesterol levels,while thiamine contributes to normal heartfunction. In addition, the patented mango fruitpowder can have a positive impact on bloodcirculation in the capillaries.

A healthy weight to feel goodWith its appealing mango-orange flavour, the

ready to use “Slimming” powder just needs to bemixed with water and enjoyed before a meal.“Slimming” includes glucomannan, which triggersa feeling of satiety beforemeals and contributes toweight reduction as part of a low-calorie diet.Extracts of green tea and green coffee both givean extra boost to themetabolism. The supplementalso has a prebiotic effect, and one portion

supplies approximately 29% of the recommendeddaily fibre intake.1

In addition, SternLife has developed “FibrePlus”, a high-fibre pre- and probiotic. Its neutraltaste means that “Fibre Plus” can be added tovarious foods, such as cereals and yogurt, as well asbeverages. It contains probiotic Lactobacillusacidophilus bacteria, which promote healthy gutflora, and its prebiotic dietary fibres supply 26% ofthe recommended daily intake.1 A patented plantextract from Perilla frutescens (Shiso) additionallyensures that the dietary fibres are well-toleratedand thus contribute to good digestion and overallwellbeing.

Astrid Pomrehn, Product Developer atSternLife, explains: “Since public awareness of thegut and its importance for health, the immunesystem and general wellbeing has grown, pro- andprebiotic foods are quite literally on everybody’slips. A growing number of consumers want tomaintain a healthy intestinal flora and supply it withthe right nutrients. Our new high-quality,powdered fibre supplements offer lots of possibil-ities for interesting applications and productpositionings.”

References:1 D-A-CH standard value: 30g dietary fibre per day

www.sternlife.de

© AdobeStock (BillionPhotos.com)

NEW PRODUCTS:TESTING 7/5/20 18:12 Page 2


or three quarters of the German popula-tion, being healthy means all-roundwellbeing.More than half associate health

with fitness and performance, and are willing toinvest in it – especially through sport, but also withhealthy nutrition. This is the conclusion of theHealth Report 2020 by the Frankfurt FutureInstitute. According to the report, over half of allGermans regularly do sports and a good third takenutritional supplements in order to stay healthy.

Both for sports nutrition andweightmanage-ment MCT fats are slowly becoming a keyingredient. For good reason – thesemedium-chainfatty acids with 8 to 12 carbon atoms haveimportant nutritional benefits. They deliver instantenergy, since the body can break them down andabsorb them faster than long-chain fatty acids.They also promote fat reduction and support keyprocesses in the brain for improved cognitiveabilities. An advantage for athletes consumingMCTis the improved absorption of proteins or aminoacids, as well as minerals like magnesium andcalcium.

Sternchemie nowoffers BergaBestMCT oils asspray-dried, high quality powders with an MCTcontent of up to 70 percent. The new NutriSternMCT enables the usage in a broad variety ofapplications. For example, it is ideal for enrichingpowdered sports nutrition products or nutritionalsupplements for nutritionally conscious people.Whether beverage or bar, the MCT powder is verywell suited to trend concepts like ketogenic andlow-carb diets. It is easily dispersible and verydeclaration-friendly, with as few as two ingredientsif need be.

Sternchemie uses only natural, purely plant-based sources for the manufacture of NutriSternMCT. The company offers MCT powdermade fromsustainably cultivated RSPO certified palmkernel oil,or alternatively high-quality coconut oil. Theneutral taste and smell allow a wide range ofindividual flavours in the final products. Anotheradvantage is that the company’s MCT powders areGMO- and allergen-free.

www.sternchemie.de

MCT:Nowalsoavailable aspowder formanynutritionconcepts

harmactive has launched its non-GMOolive leaf extract (Olea europaea L)marketed under the brand Isenolic®, and

grown under fully controlled conditions in theMediterranean. The extract is standardized to ≥4%elenolic acid by HPLC. Elenolic acid has beenheralded by scientific studies for its positive effecthelping to prevent viral seasonal infections andpromote immune health.

Olive is the first botanical speciesmentioned inThe Bible: "The fruit will be for food and the leaf formedicine" (Ezekiel 47:12). The use of olive leaves formedicinal purposes dates back to ancient Egypt,where theywere considered a divine symbol as wellas a popular remedy to combat fever. Similarly,Greek culture also used it to lower fever. Today, theolive leaf is attracting attention for its myriadfunctional benefits for the immune and cardiovas-cular systems.

“Elenolic acid is one of themost important olivesecondary metabolites, and used by olive trees tonaturally fight phytopathogens,” explains AlbertoEspinel, Head of R&D at Pharmactive. “It is themainbioactive component of olive trees contributingantimicrobial and antiviral functions of olive leaves,and – as determined by scientific studies that dateback several decades – specifically targetinginfluenza A and B types, as well as para-influenza1,2,3. A number of these studies demonstrate thecompound’s capabilities in preventing and reducingsymptoms of viral and microbial infections,including shortening the duration of colds.”

The benefits of elenolic acid are attributed tothe compound’s inherentmulti-targetmechanismsof action. Pharmactive’s Isenolic elenolic acid,directly penetrates the cells and blocks the entry of

specific viruses, effectively putting the brakes ontheir life cycle. It has also been shown to be anatural neuraminidase inhibitor, recommendedby WHO for viral infection management.“Neuraminidase is a key enzyme that is present inthe flu virus that acts to disassemble the virus fromthe host cell membrane, promoting its liberation toinfect new cells. Isenolic prevents its liberation andsubsequent proliferation.” explains Espinel. A recentin vitro study demonstrated this potent inhibitioneffect of Isenolic on neuraminidase activity.

“Immune-boosting botanicals with roots inancient or Traditional Medicine are factors thatstrongly resonate with consumers, who perceivethemas natural and effective and respect their longhistory of safe use,” adds Julia Diaz, MarketingManager of Pharmactive. “Our Isenolic olive leafextract is locally sourced from olive trees grown infields in theMediterranean and using an extractionprocess that is fully controlled and completelytraceable, leveraging ancestral know-how in orderto provide a final extract of the highest quality andpurity.”

Isenolic is water-soluble and can be deliveredin a versatile range of supplement formats,including softgels, syrups, powders, and efferves-cent formulations. It can also be incorporatedinto food and beveragematrices. The ingredient isnon-GMO, non-irradiated, doping free and bothhalal- and kosher-certified.

Olive leaf extract helps haltviral lifecycle

ate & Lyle, a global provider of food andbeverage ingredients and solutions,recently announced a new addition to

its line of CLARIA® Clean Label Starches with theintroduction of CLARIA EVERLAST®.

CLARIA EVERLAST® is a breakthrough clean labelstarch that delivers superior shelf stability thathelps preserve food quality especially extremestorage conditions.

“As the demand for simpler labels grows, Tate &Lyle has continued to expand the CLARIA® line,”states Werner Barbosa, Tate & Lyle Vice President,Global Lead, Texture Innovation and CommercialDevelopment. “We continue to see evidence ofstrong growth in demand for cleaner labels,particularly in categories that will directly benefitfrom CLARIA EVERLAST® such as Sauces (five yearvolume growth: + 10.2%), Frozen Baked Goods(+15.3%), Yoghurt (+ 12.9%), and Chilled Soup(+ 22.5%).”

The CLARIA® Clean Label Starch Line nowincludes cook-up and instant starches madefrom corn and tapioca starch. The introduction of

CLARIA EVERLAST® complements the line by solvingthe formulation challenges related to refrigeratedand freeze thaw stability in categories such asfrozen meals, gravies, sauces, yoghurts and more.

CLARIA EVERLAST® labels simply as “tapiocastarch” and, like all CLARIA® products, it is Non-GMO,and has the process tolerance, clean taste andneutral colour expected in a superior clean labelstarch.Source: 2015- 2020 CAGR, Tate & Lyle/Euromonitor Clean Label Playbook

www.tateandlyle.com

Tate&Lyle introducesCLARIAEVERLAST®lineofclean labelstarches for freezethawstability



Nestlé launchesplant-basedMoli inAustralia

s people are includingmore plant-basedalternatives in their diet, Nestlé haslaunched plant-based versions of some

of its most-loved global brands.That now includes the world’s leading cocoa

malt beverage, Milo.Nestlé Australia is introducing a plant-based

version of the famous powder that was first intro-duced in 1934.

The newMilo replacesmilk powderwith soy andoats. The core ingredients are the same as theoriginal Milo – malt, barley and cocoa. The Milodevelopment team worked hard to make sure itkept the same unmistakable choc-malt taste andiconic crunch that that Australians have grown upwith.

The product is also lower in sugar compared tooriginal Milo and has a combination of vitamins andminerals to support effective energy release. ThenewMilo gives people a plant-based option, along-side the original, reduced-sugar and extra proteinversions.

Trevor Clayton, head of theDairy business unit atNestlé, said: "People are looking to vary their dietswith more plant-based options, including to lowertheir environmental footprint and for healthreasons. We already have some great plant-basedproducts and are now adding one of our biggestglobal brands with Milo. We’re continuing to makegood on our promise to offer consumers food thatis right for them and right for the planet."

The new Milo follows on from other recentlaunches of plant-based beverages. Nestlé in Brazilintroduced oat- and pea-based Ninho Forti + onshelves from December 2019, in a ready-to-drinkcarton with a paper straw. The United States saw

the launch of Nesquik GoodNes in January, basedon oat and pea protein with the great chocolatemilk flavour of Nesquik.

Nestlé is using all its expertise in plant-basedprotein as well as in dairy to make sure the newdrinks are high in nutritional value and tastedelicious. Globally, the company has around 300R&D scientists, engineers and product developerslocated in eight R&D centres that are dedicated tothe research and development of plant-basedproducts. This includes its centre in Konolfingen,Switzerland, that specializes in dairy.

The need for plant-based dairy alternatives thattaste great and offer strong nutritionals is rising, asmore families are following a flexitarian diet thatis lighter on meat and dairy products. Manyconsumers cite environmental reasons, as plant-based products are producedwith lower emissions,land- and water usage.

Nestlé has stepped up its focus on providingmore nutritious options for children, with Nestlé forHealthier Kids program. The two focus areas areaccelerating the healthy transformation of Nestlé'sproduct portfolio in line with WHO recommenda-tions, and inspiring healthier eating with support-ive programs and services.www.nestle.com

ornelius, an independent Europeandistributor of high-quality, innovativeingredients for the food and drink

industry, is challenging the food manufacturingindustry to rethink vanillas with a host of versatilenew flavours.

The business is now offering an impressiveportfolio of sustainably sourced high-performancevanillas that deliver significant competitiveadvantages to new product developments fromthe very outset. The move marks the nextstrategic commercial step for the business, whichaims to make quality ingredients a key differenti-ating component of food blends and recipes.

Cold-extracted to retain the robust flavourprofiles that consumers love, the vanillas availablefromCornelius have a diverse range of applicationsand add rich tones to both new and existingrecipes. The range, provided by vanilla specialistNielsenMassey, includes five extracts from aroundthe world with distinct flavour profiles.

Alongside the well-known Tahitian andMadagascar Bourbon vanilla extracts, the selectionincludes additional global varieties includingIndonesian vanilla extract, noted for its woody andsmoky flavour and aroma, Ugandan vanilla extractthat boasts bold and creamy base notes, and theunique flavour profile of Mexican vanilla extract,which offers spicy-sweet notes offset with deep,rich tones.

Rachael Atwell, Principal RelationshipManagerat Cornelius, commented: “With vanilla’s history asa kitchen staple, and its ubiquity as an ingredient,it’s become too easy to see it as the ‘old reliable’ ofthe flavour world. The reality is that in today’scommercial food and drink market, it’s so muchmore!”

The vanilla product range supplied byCornelius is responsibly sourced, supporting thecompany’s significant commitments to ethicalmanufacturing and distribution. Nielsen Masseyalso has a number of key initiatives in place tostrengthen the sustainable global harvest of vanilla,including ethical curing practices and fair tradepolicies for farmers.

“Food and drink retail competitive intensity isgrowing fiercer every year, and consumerbehaviour is a key part of that. We’re seeingheightened demand for ‘global flavours’ andwe’rechallenging the food and beverage sectors tomeet that need effectively. Consumers arelooking for an experience, not just a low price.That’s why premium products are flourishing, andthere’s no reason that food and drink should beany different.

“The diverse and powerful vanillas thatCornelius are bringing to the UK market areenough to make any brand sit up and take note.Vanillas are not just a stable, sweet and predictablebase to build on, they can be the main attractiontoo!We’re encouraging customers new and old toexplore the options and ‘think outside the pod’ intheir new product development projects.”

www.cornelius.co.uk

Corneliuschallenges foodsectorwith freshnewvanillas

rieslandCampina Ingredients, the globalinnovator in healthy and functionalingredients, has unveiled a new high

concentration protein gel concept that “could bea game-changer” for sports nutrition brands.Formulated with the company’s renowned NutriWhey™ Isolate Clear, the application not onlyprovides up to 15% protein content in a small,convenient portion, but also enables uniqueflexibility in the end product’s format – fromsqueezable pouches to spoonable pots. Theconcept aligns perfectly with many trendsdominating the sports nutrition market, includingsingle-serve and snackification, consumption on thego and compacting – with one serving able tosupply the same amount of premium qualityprotein as a 500ml RTD beverage.

“This is a really exciting development,”comments Vicky Davies, Global Marketing Director,performance and active nutrition at Friesland-Campina Ingredients. “With the mainstreaming ofperformance nutrition, demand is growing for highprotein supplements and snacks that fit within abusy lifestyle – so with little or no preparation anddesigned for fast consumption. This ‘conveniently

nutritious’ trend was clearly visible in our recentglobal research with FMCG Gurus into the evolvingsports nutrition sector.”

In a fast-growing, increasingly diverse andcrowded market, it has become vital to anticipatethe most influential consumer drivers and quicklydevelop products that respond to them. At thesame time, offering variety and ensuring optimaltaste are vital to securing repeat purchase andbrand loyalty. The transparency of the newformulation, its adaptable viscosity and clean,neutral taste profile mean manufacturers havesignificant power to extend their portfolios in termsof format, flavour and nutritional density.www.frieslandcampina.com

Newconcentratedproteingelopensupexpansionopportunities



Organicingredientsdriveinterest forParadise Fruits

vonik has announced the development ofan advanced collagen platform that ismade via fermentation-based processes

and devoid of animal- or human-derivedmaterials.The recombinant technology will, for the first time,provide pharmaceutical, medical, cell culture andtissue engineering markets with a highly soluble,ultra-pure form of collagen that is safe, sustainableand commercially scalable.

“This is arguably our biggest innovation break-through in recent years: a fermentation-basedcollagen platform that can effectively substitute theuse of animal-derived collagen in pharmaceutical,medical, and cell culture markets.” said Dr. ThomasRiermeier, SVP and General Manager for the HealthCare business line of Evonik. “We look forward toworking with customers to develop the next-generation collagen products with an improvedsafety profile.”

“Biotechnology is an important lever forgrowth and innovation within Evonik Nutrition &Care that leverages our core competencies acrossfermentation, biomaterials and product industrial-ization,” said Johann-Caspar Gammelin, Chairmanof the Board of Management of Evonik Nutrition &Care.

The new collagen platform strongly comple-ments other recent fermentation-driven biotechbreakthroughs that have been pioneered by Evonik,including biosurfactants for household andcosmetic applications (rhamnolipids) and omega-3fatty acids from natural marine algae for animal

nutrition (Veramaris).Evonik’s proprietary collagen platform features

a triple helix structure and other biological proper-ties that mimic many of the attributes of naturalcollagen so it can reliably interact with cells andtissues and be readily absorbed or remodelled bythe body.

Animal-sourced collagen, currently the mainsource of collagen for use in life sciences, can beassociatedwith batch-to-batch variability, potentialtransmission of diseases or pathogens, adverseimmunogenic or allergic reactions, and non-sustainable sourcing methods. Evonik’s collagen isproduced under controlled conditions via afermentation-based process. In addition to beingsustainable and suitable for vegan use, this processdelivers an ultra-high level of purity that is easilyreproducible at any commercial scale.

Evonik will utilize its established fermentationprocess technologies and global manufacturingnetwork to commercialize the collagen platform forworldwide use. The Company’s application, formu-lation andmanufacturing competencies will also beused to help customers develop and commercializetheir own biofabricated products.

The new collagen platform will also supportEvonik’s Tissue Engineering Project House, whichwas launched in Singapore in 2018 by theCompany’s strategic innovation unit Creavis, todevelop advanced biomaterial solutions in regen-erative medicine.www.evonik.com

Evonik achievesmajor biotechbreakthroughwith anewanimal-free and fermentation-based collagenplatform

aradise Fruits by Jahncke, the globalsupplier of naturally healthy anddelicious food ingredients, has seen a

surge in interest in its organic fruit inclusions aftershowcasing a wide range of innovative newproducts at two major trade shows in Germany.

Following attendance at ProSweets 2020 andBioFach 2020, the company has seen a number ofenquiries for its latest organic innovations fromconfectionery and snack manufacturers.

During each event, Paradise Fruits by Jahncke,which is behind four of Europe’s most innovativefruit and vegetable processing businesses,exhibited a variety of new products from itsSolutions and Freeze Dried divisions.

Paradise Fruit’s Freeze Dried demonstrated itsversatile Crunchy and Smoothee Drops ranges.Both products can be supplied as single fruits or incombination with vegetables, yoghurt or otheradditional carriers. To increase the productsfunctionality and health benefits, the Crunchy andSmoothee Drops ranges can also be fortified withVitamins, Omega-3 and Proteins.

Kurt Jahncke, CEO of Paradise Fruits,comments: “Feedback from everyone that visitedour stands at ProSweets and BioFach wasextremely positive. There was a number of trendsdiscussed during each event, with a rise in demandfrom consumers looking for more natural ingredi-ents that offer taste and texture, a main area offocus at both. As a result, we have seen a lot ofinterest from manufacturers that attended theshows looking to source innovative organic fruitand vegetable inclusions that meet this trend.”

Throughout each event, Paradise FruitsSolutions also showcased a range of natural fruitbased granulates, pastes, drops and shapesincluding a new high fibre recipe, which providesless than 40% sugar (naturally occurring) thanstandard fruit ingredients and almost 40g of fibreper 100g. The recipe is ideal for manufacturerslooking to create products that respond to anincreasing demand for functional high fibre snacks,confectionery, cereals and baked goods.

Kurt Jahncke adds: “As fruits and vegetablesthat contain essential vitamins andmicronutrients,such as protein and fibre, becomemore appealingto consumers, retailers are always looking forthe next big thing. Our higher fibre recipe wasparticularly well received at both ProSweets andBioFach, especially with food manufacturerslooking to develop confectionery and snacks thatnot only offer a treat, but also contain natural andfunctional ingredients with nutritional benefits.”www.paradisefruits.de

ne of Lallemand Health Solution’sdocumented strains, Bifidobacteriumlactis Lafti® B94 has recently received aNo

Questions Letter (NQL) regarding the GenerallyRecognized as Safe (GRAS) notification from theUnited States Food and Drug Administration (FDA),meaning it is recognized to be safe to be used ininfants, as an ingredient in powdered milk-basedinfant formula.

“This is such an honour that a premier regula-tory authority like the US FDA has reviewed thestrong body of clinical and scientific evidencedemonstrating the safety of our strain Lafti® B94andwere satisfied.We are sincerely proud given thelevel of evidence needed in order to use probioticsin such a high risk vulnerable population, infants”,happily states Solange Henoud, Global RegulatoryAffairs Director at Lallemand Health Solutions Inc.

Regarding efficacy, this strain is specificallydocumented through one clinical study focusingon gut transit in children and teenagers onoccasional constipation [Basturk, 2016], two on guthealth in infants and children with occasionaldiarrhea [Erdogan, 2012; Islek, 2014] and twomajorclinical studies in premature infants at risk forNecrotizing Enterocolitis (NEC) [Dilli, 2013 and2015]. In 2017, Lafti B94 has obtained recognitionof efficacy through strong specific health claims inCanada for various infant and child populations:

From two month-old babies to older children,Lafti® B94:•Helps support intestinal and gastrointestinalhealth.

• Could promote a favorable gut flora.• Participates in a healthy microflora balance.From four year-old and older children, Lafti® B94:• Helps to relieve abdominal discomfort, such asbloating and constipation.

• Helps children and adolescents with bloating andconstipation in irritable bowel syndrome (IBS).

Like every other formula in Lallemand HealthSolutions EXPERT’Biotic range, Lafti® B94 is a ready-to-market documented probiotic strain available inseveral dosage forms, such as powder, sachet,orodispersible stick, or drops, considered as themost suitable delivery format for babies.

Since it has been recognized as GRAS, it is nowalso possible to add Lafti® B94 as a direct probioticin infant formula or pour directly probiotic powderinto the baby bottle. This GRAS is also a recognitionthat the strain has been manufactured accordingto the highest standards to produce probioticsolutions for infant formula applications, openingnew market opportunities for Lallemand HealthSolutions Expert’Biotic solutions dedicated tobabies.www.lallemandsolutions.com

B.Lactis lafti® B94 is nowGRAS



CONTINUING ITS LEADING research on human milkoligosaccharides (HMOs), DuPont Nutrition &Biosciences (DuPont) recently published the resultsof its safety assessment on the biotechnologicallyproduced 3-Fucolsyllactose (3-FL) HMO.

3-FL is one of over 130 HMOs currently identi-fied in human milk. These complex carbohydratesare indigestible and therefore function as a prebioticby promoting early microbial colonization of thegut. This, in turn, provides benefits related toimmunity, digestion and potentially cognitive health– benefits that begin in infancy but have a lifelongimpact on human health.

This new safety study supports past researchwhich indicated that commercially produced HMOscan mimic some of the health-promoting effectsof the HMOs present in human milk. DuPont hasbeen a pioneer in the field of HMOs and launched2’-fucosyllactose (2’-FL) in 2018 under the nameCARE4U™ for infant nutrition and dietary supple-ments. The important results of this current study

help DuPont continue to build the framework forthe upcoming launch of CARE4U™ 3-FL.

The resultsTo investigate safety of this new ingredient for

early life nutrition, 3-FL was produced by fermenta-tion and then assessed for acute oral toxicity, in vitroand in vivo of genetic toxicity, and included a subchronic rodent feeding study. These are standard-ized testing protocols for all new ingredients.

The results showed that subchronic dietary

exposure of rats to 3-FL did not produce anystatistical or biologically relevant differences ingrowth, food intake or efficiency, clinical observa-tions, or clinical or anatomic pathology changes. Theweight of evidence from these studies support thesafe use of 3-FL produced using biotechnology as anutritional ingredient in foods and dietary supple-ments.

“This is an important milestone for the launchof Care4U™ 3-FL, the next HMO from DuPont. Arobust safety assessment has been completed for3-FL demonstrating the safe use as a nutritionalingredient in foods,” stated RatnaMukherjea, Ph.D.,Technical Fellow and Global R&D Leader for HumanMilk Oligosaccharides. “We continue to innovate inEarly Life Nutrition by providing ingredients such asHMOs and probiotics to support good nutrition inthe First 1000 Days.”

You can read more about this study athttps://www.sciencedirect.com/science/article/pii/S0278691519306088?via%3Dihub.

Researchdemonstrates safetyof3-Fucosyllactose(3-FL)asanutritional ingredient infood anddietary supplements

A RECENTLY PUBLISHED study conducted by theUeno-Asagao Clinic in Tokyo, Japan, has shown thatspecific highly concentrated Moringa seed extractS can effectively alleviate the symptoms associatedwith computer work in healthymiddle-aged adults:fatigue, back pain, stiff shoulders and strained eyes.After four weeks of daily supplementationwith 120mgof Moringa seed extract S, the severity of thesestress- and posture-related symptoms among thestudy participants was significantly reduced1.

Brave New Work? Even if the on-trend andmuch praised New Work model actually impactscurrent job practices – whether in the office or onthe beach – most employees will still sit at theircomputerswith their backs bent. Of the 86%of staffwho use a computer, for example, 78% experiencephysical fatigue and related symptoms2. It not onlyaffects quality of life, but also, in the long-term,employee health and the ability to work. At thesame time, more and more people are lookingfor alternatives to conventional medicine andcommonly used painkillers. Herbal Moringa olifeira,part of the fast-growingMoringaceae tree family, isa particularly suitable replacement because of itsnutrient profile. Many parts of the tree, including itsroots, have found their way into the food chain intropical and subtropical regions. Moreover, Moringais said to have 300 medicinal effects in Ayurvedicmedicine.

Recent in vivo and in vitro studies have alreadydemonstrated the pharmacological benefits of thephytochemical moringine, an isothiocyanate thataffects or inhibits key signaling pathways that are

upregulated in cancer and immune disorders. Inaddition, effects on chemoprotection and itsanti-tumoral, antioxidant and anti-inflammatoryproperties have also been shown3.

A four-week study conducted by a team ofscientists at the Ueno-Asagao Clinic inTokyo has nowexamined these effects in humans. The study wasdesigned as a randomized, parallel, double-blindand placebo-controlled investigation. Among therandomly selected healthy subjects were 18middle-aged men and 22 women with somewhatsevere symptoms. The compressed 120mg tablets,which contained 12mgof glucomoringin, themainglycosinolate, ensured that the active ingredientwas only absorbed in the intestine via delayedrelease where glucomoringin is enzymaticallyconverted to moringin.

The findings evaluated the effect of themoringa seed extract on daily fatigue and lowerback pain, and showed a significant decrease infatigue, lower back pain, shoulder stiffness and eye

strain. The effect measured by the visual analogscale (VAS) pain score was significantly better thanin the control group after only two weeks. Beforethat, the anti-fatigue effect of moringa leaves wasdocumented in an experiment with rats4. Thetablets were provided by plant-based ingredientexpert, Taiyo, who also commissioned the study.

Dr Stefan Siebrecht, Managing Director atTaiyo’s German subsidiary, says: “Now that theanti-inflammatory health benefits of glucomoringinhave been proven and we know that it works bothin the laboratory and in the humanbody, it’s a goodsignal for manufacturers of dietary supplementsand foods with value-added ingredients. The painrelief effect can be achieved with the help oftablets, which is important from a Europeanperspective, because only dried and/or powderedingredients are currently available on our continent.It’s also important to know that – as with all sought-after herbal rawmaterials – a great deal depends onpersonal contacts with the producers, controlledcultivation conditions and a strictly monitoredsupply chain in which food counterfeiters have nochance. This is guaranteed with Taiyo.”

References:1 Shimizu K. et al (2019). Impact of Moringa Seed Extract on Daily Fatigue and LowBack Pain. 56:606-613

2 Ministry of Health L and W, Japan (2003). An overview of the survey on actualconditions concerning technological innovation and labor in 2003.

3 Razis AFA et al (2014). Health benefits of Moringa oleifera.Asian Pacific Journal ofCancer Prevention.

4 Shimizu K et al (2019). Anfi-fatigue effects of Moringa oleifera seed extract. 2019Annu Meet Japan Soc Biosci Biotechnol Agrochem.

www.taiyo.com

Morinagaseeds relieve fatigueandreducebackpain,study finds

© Shutterstock

CLINICAL STUDY RESULTS - 9 PAGE SECTION



Breakthrough in slaughter-free steak productionRESEARCHERS FROM THE Technion - Israel Instituteof Technology and Aleph Farms have achieved abreakthrough in the production of cultivated meatgrown outside an animal’s body. In findingspublished today in Nature Food, soy protein, whichis readily available and economically efficient, canbe used as scaffolds for growing bovine tissue.

The innovative technology, whereby culturedmeat is grown on scaffolds made of soy protein,was spearheaded by Professor Shulamit Levenberg,dean of Technion’s Faculty of Biomedical Engineer-ing, over the past fewdecades. The technologywasoriginally intended for medical applications, inparticular for tissue engineering for transplants inhumans.

There are several incentives for developingcultured meat. These include environmentaldamage caused by the meat-production industry,increased use of antibiotics that accelerates thegrowth of drug-resistant bacteria, ethical reserva-tions about the suffering of animals during themeat production process, and the industry’sdetrimental ecological impact due to the intensiveuse of natural resources.

Aleph Farms is the first company to successfullygrow slaughter-free steaks, using original technol-ogy developed by Prof. Levenberg and her team.Prof. Levenberg is the company’s founding partnerand chief scientist, and the current research was

supervised by doctoral student Tom Ben-Arye andDr. Yulia Shandalov.

The article in Nature Food presents an innova-tive process for growing culturedmeat tissue in onlythree-to-four weeks that ressembles the textureand taste of beef. The process is inspired by nature,meaning that the cells grow in a controlled settingsimilar to the way they would grow inside a cow’sbody.

The cells grow on a scaffold that replaces theextracellular matrix (ECM) found in animals. Sincethis is a food product, the scaffold must be edible,and therefore only edible alternatives were consid-ered. Soy protein was selected as the scaffold onwhich the cells adhere and proliferate with the helpof myogenesis-related growth factors, similarly tothe tissue engineering technology developed byProf. Levenberg.

Soy protein, an inexpensive byproduct obtainedduring the production of soy oil, is readily availableand rich in protein. It is a porous material, and itsstructure promotes cell and tissue growth. Soyprotein’s tiny holes are suitable for cell adherance,division, and proliferation. It also has larger holesthat transmit oxygen and nutrients essential forbuilding muscle tissue. Furthermore, soy proteinscaffolds for growing cultured meat can beproduced in different sizes and shapes, as required.

The cultured meat in this research underwent

testing that confirmed its resemblance to slaugh-tered steak in texture and taste. According to Prof.Levenberg, “We expect that in the future it will bepossible to also use other vegetable proteins tobuild the scaffolds. However, the current researchusing soy protein is important in proving thefeasibility of producing meat from several types ofcells on plant-based platforms, which increases itssimilarity to conventional bovine meat.”

Prof. Shulamit Levenberg earned a B.Sc. inbiology from the Hebrew University of Jerusalemand a direct-track Ph.D. from the WeizmannInstitute of Science. She pursued post-doctoralresearch at MIT, where she began developing theunique technology for creating in vitro 3-D tissuefor medical applications. Since then, she hascontinued developing these technologies and inrecent years has achieved impressive breakthroughsin this field, including repairing severed spinal cordsin rats. Prof. Levenberg is the Head of the StemCell and Tissue Engineering Lab at the Technion,Director of the Technion Center for 3D Bioprinting,Director of the Rina and Avner Schneur Center forDiabetes Research at Technion, the Stanley andSylvia Shirvan Chair in Cancer Research and LifeScience, and dean of the Technion Faculty ofBiomedical Engineering.

Aged black garlic:Take it to heartAN IN VIVO ANIMAL study revealed that aged blackgarlic extract (Pharmactive Biotech Products, S.L.ABG10+®) containing S-allyl-cysteine (SAC) andpolyphenols could help promote vascular health.ABG10+, a Nutraingredients Asia Award-winningproprietary black garlic extract formulation, demon-strated that supplementation with this uniquecompound could help maintain proper cardiovas-cular function, balance lipids, and decrease the riskof atherosclerosis.

Cardiovascular disease remains the No. 1 globalkiller, representing 31% of all deaths each year1, fora total of about 18 million lives, according to theWorld Health Organization. Oxidative stress – wherefree oxygen radicals induce genetic and tissuedamage – is a known cause of atherosclerosis.

The study, led by Sara Amor, Ph.D., and herteam, was conducted at the AutonomousUniversity of Madrid and published in the scientificjournal, Nutrients. In the study, onemonth of treat-ment with ABG10+ resulted in a 22% decreasein circulating levels of low-density lipoproteincholesterol (LDL), reducing the risk of atheromaplaque formation. The supplement also increasedbeneficial high-density lipoprotein cholesterol (HDL)by an impressive 46%, while improving the overallHDL/LDL ratio by 70%.

In addition, the animal subjects treated withABG10+ showed lower body weight, lowertriglyceride levels, and lower insulin and leptin serumconcentrations in comparison to non-treatedcontrols. ABG10+also attenuated vasoconstrictionvia its ability to reduce inflammation.

Black garlic is simply a whole raw garlic (Alliumsativum) bulb that has been fermented undercontrolled temperatures and relative humidity forapproximately one month. Its unique ageingprocess potentiates its bioactive complex ofantioxidant compounds including polyphenols,flavonoids, andmelanoidins. It is recognized as oneof the fastest trending ingredients for 2020. It isespecially popular in Asia, where it has been acomponent of traditional medicine for centuriesand is used for both its cardioprotective effect andto strength the immune system.

ABG10+ is the first black garlic extract to bestandardized to a higher concentration of SAC viaHigh Performance Liquid Chromatography (HPLC)-based technology. It is produced using thecompany’s proprietary and self-developed ageingtechnique that enables it to reach excellent SAClevels. ABG10+ is a proven potent antioxidantcompound touted in multiple clinical studies for itscardioprotective properties.

“Aged black garlic has been enjoyed forcenturies as a culinary delicacy,” says AlbertoEspinel, head of R&D for Pharmactive. “Today, theextract is being increasingly appreciated for itsfunctional qualities and its role in helping maintainhealthy heart function. Our studies endorseABG10+ as a safe and natural ingredient that canpromote cardiovascular health via its ability tobalance lipid profiles and enhance vascular andcardiac function.”

The encouraging results follow a previous 2016animal study that demonstrated the ABG10+

ability to improve the heart’s contraction force,reducing cellular death in themyocardium. ABG10+was also shown to increase the production of nitricoxide, a compound that improves vasodilation andallows a greater flow of nutrients to the heart,thereby helping to prevent ischemic events. Nitricoxide has been widely studied for its beneficialeffects on the vascular system, protecting it againstatherosclerosis, hypertension, and other heart-related pathologies.

ABG10+ is currently pending the approval forEFSA claims in multiple health categories includingcardiovascular care, relieving stress and tiredness,boosting energy, protecting the liver and support-ing its detox capacity, fostering immune function,and as an antioxidant.

“ABG10+ scores excellently for its functionalversatility as it can be assimilated into foodmatricesas well as supplements, but even more so as anatural ingredient with multitarget action thatcomprehensively promotes cardiovascular health,”enthuses Julia Diaz, Head of Marketing forPharmactive.Reference:1 https://www.who.int/news-room/fact-sheets/detail/cardiovascular-diseases-(cvds)

www.pharmactive.com



Vitamin K2 link in new vascular aging papersupported by NattopharmaNEPHROLOGY DIALYSIS TRANSPLANTATION haspublished a new review paper examining the linkbetween early vascular aging in chronic kidneydisease, with a focus on the role of vitamin K’s rolein counteracting oxidative stress and the agingprocess. The review paper, the result of theINTRICARE grant awarded to NattoPharma’sInternational Research Network by the EuropeanUnion within the Horizon 2020 Marie Skodowska-Curie research and innovation program, is animportant stride solidifying vitamin K2 as animportant nutrient to support healthy aging.

According to the authors of “Early vascularageing in chronic kidney disease: impact of inflam-mation, vitamin K, senescence and genomicdamage”, patientswith chronic kidney disease (CKD)are characterized by an accelerated ageing process,including cardiovascular complications, persistenturaemic inflammation, muscle wasting, osteo-porosis and frailty, preceding initiation of renalreplacement therapy with dialysis or kidney trans-plantation. The accelerated early vascular ageing(EVA) process mediated by medial vascularcalcification (VC) is a hallmark of senescence (thecondition or process of deterioration with age)as well as a strong predictor of cardiovascularmorbidity and mortality in the CKD population.

“Current clinical therapeutic strategies andnovel treatments for VC have not yet been provento prevent or reverse VC progression in patientswithCKD. Knowledge of the fundamental mechanismunderlying EVA is urgently needed to identify anddevelop novel and efficient therapeutic targets forVC and EVA,” they wrote.

The paper is significant because it adds to thegrowing body of evidence substantiating vitamin K2as an aging support nutrient, according toNattoPharma Chief Medical Officer Dr. Hogne Vik.

“Compromised bone and heart health are notmerely age-related issues; rather, they are signs ofa vitamin K2 deficiency,” says Vik. “NattoPharma hasdriven the research confirming vitamin K2’simportant health benefits, showing in humanstudies with healthy and patient participants,including CKD patients, that the progression ofhardening of the arteries can be halted and evenregressed, and that bone strength can be improvedwith daily supplementation ofMenaQ7 Vitamin K2.”

The research team identified an accumulatingbody of evidence indicating that DNA damage–induced cellular senescence and "inflammaging”may largely contribute to such pathologicalconditions characterized by accelerated EVA. "Grow-ing evidence shows that nuclear factor erythroid2–related factor 2 (NRF2) signaling and vitamin Kplay a crucial role in counteracting oxidative stress,DNA damage, senescence and inflammaging,whereby NRF2 activation and vitamin K supple-mentationmay provide a novel treatment target forEVA,” they concluded.

“This work conducted under the INTRICAREgrant will highlight the accumulated researchdemonstrating that vitamin K2 consumptionmightserve as a potential therapy for patients whoexpress intense calcification as a symptom of theircondition,” says Prof. Schurgers, Professor ofBiochemistry of Vascular Calcification and Vice Chairof Biochemistry at the Cardiovascular Research

Institute Maastricht (CARIM), Maastricht University;and senior author and leader of the INTRICAREproject. “We appreciate the support ofNattoPharma.”

Dr. Vik also notes that the paper is a necessarystep towards recognizing the importance of avitamin K2-specific RDI, an endeavor NattoPharmais currently spearheading with the help of itsresearch partners.

“Recognition of Vitamin K2’s benefits as strongand significant elucidated inhibitor of vascular andsoft tissue calcification is one of the core reasons aseparate RDI should be established,” Vik adds. “Weare proud that our partnership with MaastrichtUniversity and this prestigious grant has given us anopportunity to further the understanding of thenecessity of obtaining adequate K2 for humanhealth.”

The review paper is the result of the INTRICARE(grant agreement No 722609) grant funded by theEuropean Union within the Horizon 2020 MarieSk_odowska-Curie research and innovationprogram, awarded to NattoPharma’s InternationalResearch Network to train a total of 26 EarlyStage Researchers (ESRs) focusing on harnessingendogenousmechanisms for health and the effectof vitamin K to hold or regressmicrocalcification andsubsequent cardiovascular disease.

References:Dai L, Schurgers LJ, Shiels PG, Stenvinkel P. Early vascular ageing in chronic kidneydisease: impact of inflammation, vitamin K, senescence and genomic damage.Nephrol Dial Transplant (2020) 35:ii31-37. doi:10.1093/ndt/gfaa006

www.nattopharma.com

Better sleep with saffronRESULTS FROM A new clinical study demonstratesurprising capabilities for Pharmactive’s potentaffron® saffron extract. The study found beneficialeffects of the commercial extract to support severalparameters of sleep quality, including helpinginduce restorative sleep even at very low doses.

Sleep deprivation is now considered a globalpublic health pandemic, yet it often goes unrecog-nized and its negative impact is often seriouslyunderestimated. Results from population-basedsurveys have indicated that nearly half of adultsreport regular difficulty either getting to or stayingasleep. Poor sleep quality is known to posesignificant health implications, disrupting mentaland physical wellbeing and interfering with dailyfunction. Moreover, short sleep duration has alsobeen associated with an increased risk of all-causemortality.

This latest study, led by Adrian Lopresti, PhD,and published in the Journal of Clinical SleepMedicine (February, 2020) investigated the sleep-enhancing effects and safety of affron in a finalsample of 58 adults with self-reported unsatisfac-tory sleep. The parallel, randomized, double-blind,placebo-controlled trial revealed that a 28-dayintake of standardized low-dose (28mg) of affronsaffron extract was associated with a significant

improvement in sleep quality. Overall insomnia wasreduced by 25%, with noted improvements in thevarious parameters including sleep-onset latency.Subjects reported less difficulty falling asleep – themost common sleep complaint – as well as morecontinuous and less interrupted slumber. They alsoexpressed feeling more refreshed and alert uponawakening, serving to ease up the day’s start andthat it enhanced overall quality of life

“Sleep disorder is a problempervasive across allage groups, yet consumers are increasingly turningto natural botanicals for relief,” notes Julia Diaz,Head ofMarketing of Pharmactive. “While therewassomepreliminary evidence for saffron’s potential asa natural sleeping aid, we found that robust clinicalevidence was still somewhat lacking. This lateststudy gives strong backing for affron’s abilities as a

sleep aid.” A high-value spice, saffron has beensubject to adulteration and the quality of extractscan vary significantly. “This is what spurred us to putour pure, standardized saffron formulation to thegold standard of clinical investigation,” adds Diaz.

Affron has already undergonemultiple studiesdemonstrating its beneficial effect on eye healthand for helping to relieve depression. This clinicalassessment of the commercial extract serves tocomplete the existing data and reinforces saffron’scapabilities as a sleep-enhancing agent. Affron isstandardized to contain >3.5 lepticrosalides; ameasure of bioactive compounds.

Saffron, themost expensive spice in theworld,is derived from the stigmas of the Crocus sativusflower. Pharmactive’s saffron is grown andmanufactured at their extraction plant in Madrid.The raw ingredient has undergone chromatographicprofiling prior to commercial release and thecompany deploys a complete set of QC analyses,maintaining full control of the supply chain withcomplete transparency in order to guarantee thepurest extract. Affron is water-soluble and can bereadily used in foods or supplements. It is kosher-and halal-certified, non-GMO, non-irradiated, andhas a three-year shelf-life.




New fundamental study on bioavailability adds togrowing scientific literature investigating themechanisms behind Peptan’s health benefitsROUSSELOT, A DARLING INGREDIENTS brand and aglobal leader of collagen-based solutions1, hasannounced the publication of a study2 investigat-ing the transformation that different types ofcollagen peptides undergo during digestion andabsorption. Performed in collaboration withrenowned research institutes that are long-termcollaborators, the study used a new analyticalapproach. Confirming the findings of previousstudies3,4,5, on bioavailability, it provides a usefulsnapshot of the changes the tested collagenpeptides undergo during the course of digestionand absorption.

BackgroundCollagen peptides have been shown to provide

multiple benefits, especially in supporting skin6,bone7,8 sports recovery9 and joint health10.However, in order to fully understand the cellularmechanisms responsible for those effects, it’simportant tomap out the significant modificationsthat collagen peptides undergowhen they pass thehuman digestion and are taken up by the body.

MethodologyCombining preclinical and clinical approaches,

the study aimed to mimic the process of humandigestion and absorption on four different types ofcollagen peptides. Provided by Rousselot, the initialproducts were of different animal sources andvarying molecular weight.

In vitro digestions of the four collagenhydrolysates were performed with the modelsystem tiny-TIM (proprietary to TIM BV – The TIMCompany, the Netherlands), a state-of-the-arttechnology mimicking the chemical, kinetic anddynamic conditions of human digestion. It allows toidentify the nutrient fractions that are available forabsorption in the small intestine, providing valuableinformation on the bioavailability of collagenpeptides.

INRAe (FrenchNational Institute for Agricultural,Environment and Food Research) performed aclinical test with 12 human volunteers who ingested25g of collagen peptides. The serum collected11

after product intake allowed a reliable investigationof Peptan’s composition once absorbed by thebody.

Triskelion contributed to the research carryingout a comparative analysis of the initial collagenpeptides, their in vitro digests and the humanserum, providing an overview of the compositionof the collagen peptides before and after digestionand absorption.

Findings1) Minimal differences between digested collagen

peptidesResults showed that the tested collagen

peptides underwent significant change duringdigestion and absorption. The average molecularweight decreased as the products were exposed todigestion enzymes and broken into smallerpeptides. It was detected that the products ofdifferent animal sources becomemore similar whenthe average molecular weight drops along thedigestion and the absorption process.

2) Confirmation of Peptan’s high bioavailabilityThe human serum analysis revealed the

presence of bioactive hydroxyproline-carryingdipeptides in the blood after Peptan ingestion.These dipeptides (Hydroxyproline-Glycine andProline-Hydroxyproline) significantly contributed tothe total increase of hydroxyproline, the character-istic amino acid of collagen, in the blood.

Janne Prawitt, Scientific Director Health andNutrition at Rousselot comments: ‘This study takesa pioneering approach to capture the changes thatPeptan undergoes while passing through ourdigestive tract and being absorbed into the bloodstream. It provides invaluable new data thatcontribute to build up our science knowledgebehind the health benefits of collagen peptides,especially as part of Rousselot’s renewed strategicdirection to invest in more fundamental researchinto the understanding of the mechanism behindPeptan’s health benefits. The long-term collabora-tion with INRAe and Triskelion is something we’rereally proud of and is essential to helping us achieve

a complete and solid understanding of our collagenproducts in order to keep progressing and innovat-ing as the leader of collagen-based solutions’

Anne Kleinnijenhuis, Senior Scientist AnalyticalResearch at Triskelion commented: ‘The value of thisstudy lies in the findings on the changing composi-tion of the collagen hydrolysates. Such highlydynamic and complex products required the designof a novel (data) analytical workflow, which enabledus to compare different types of samples andobtain layered information. The insight gained withthis approach was crucial for defining a suitabletargeted set up. It’s extremely rewarding to lead theway with new scientific methods and to work withhigh profile partners.’

The study has been published online in thepeer-reviewed journal “Analytical and BioanalyticalChemistry”. https://link.springer.com/article/10.1007%2Fs00216-019-02323-x

References:1 Global Industry Analysts, Inc, Gelatin a Global Strategic Business report, June 20182 Kleinnijenhuis A. J. et al. (2020) Non-targeted and targeted analysis of collagenhydrolysates during the course of digestion and absorption. Analytical andBioanalytical Chemistry 412: 973-982. Available online at:[https://doi.org/10.1007/s00216-019-02323-x]

3 Ichikawa, S., et al. 2010. Hydroxyproline-containing dipeptides and tripeptidesquantified at high concentration in human blood after oral administration ofgelatine hydrolysate. International Journal of Food Sciences and Nutrition 61(1):52-60

4 Iwai, K. Et al. 2005. Identification of food-derived collagen peptides in human bloodafter oral ingestion of gelatin hydrolysates. J Agric Food Chem. 53:6531-6

5 Toga et al. 2016. Efficient absorption of X-hydroxyproline (Hyp)-Gly after oraladministration of a novel gelatin hydrolysate prepared using ginger protease.J Agric Food Chem 64:2962-70

6 Asserin, J et al. The effect or oral collagen peptide supplementation on skinmoisture and the dermal collagen network: evidence from an ex vivo model andrandomized, placebo-controlled clinical trials. J of Cosmetic Dermatol 2015; 0 –1-11

7 Wauquier F. et al., ‘Human enriched serum following hydrolysed collagen absorp-tion modulates bone cell activity: from bedside to bench and vice versa’, Nutrients,2019, vol. 11, no. 6, pg. 1249.

8 Daneault, A. et al., 2017, Biological effect of hydrolyzed collagen on bone metab-olism. Critical Reviews in Food Science and Nutrition, 57(9):1922-1937

9 Clifford, T. et al., 2019, The effects of collagen peptides on muscle damage,inflammation and bone turnover following exercise: a randomized, controlled trial.Amino Acids https://doi.org/10.1007/s00726-019-02706-5

10 Dar, Q.A. et al., 2017, Daily oral consumption of hydrolyzed type 1 collagen ischondroprotective and anti-inflammatory in murine posttraumatic osteoarthritis.PlosONE 12 (4): e0174705

11 Wauquier F. et al., ‘Human enriched serum following hydrolysed collagenabsorption modulates bone cell activity: from bedside to bench and vice versa’,Nutrients, 2019, vol. 11, no. 6, pg. 1249.

www.rousselot.com

Biosearchcompletestability studiesof theprobioticstrainLactobacillusCoryniformisCECT5711K8IN FEBRUARY, BIOSEARCH successfully completedthe final product stability studies of a probiotic strain(Lactobacillus coryniformis CECT5711 K8), which inseveral human trials it has been shown to besignificantly effective in reducing respiratoryinfections of viral origin in a population older than65 years.

Lactobacillus coryniformis strain, CECT5711 K8,has shown in various works an effective enhancingpower of the immune response. These worksinclude two clinical trials in humans in vaccinationprotocols against the hepatitis A and influenza

viruses. The effect was especially powerful in thesenior population, the populationmost susceptibleto infections and in which vaccination againstinfluenza is recommended due to the higher rateof complications it causes in this population. TakingLactobacillus K8 not only improved the response tothe influenza vaccine in this population, it alsoshowed that the attenuated / killed virus in thevaccines was better recognized by the immunesystem, increasing the response. The effectivenessof probiotic treatment was further demonstratedby reducing the incidence of local symptoms

related to respiratory infections such as cough, nasalcongestion and sore throat by 48.3%. In fact, painreliever consumption in these older adults wasreduced by up to 86%.

Although there is no evidence of the effect ofprobiotics on infection with the new coronavirus,the fact that Lactobacillus K8 has been shown toimprove immunological defenses against viruses asdifferent as those of hepatitis or influenza, showsits potential to improve the immune response ingeneral, being able to be an ally in situations ofgreater vulnerability to viral infections.


Olive leafextract showsantibacterialpropertiesA RECENTLY PUBLISHED study found thatEuromed’s olive leaf extract inhibits the growth ofListeriamonocytogenes bacteria1. Olive leaf extracthas traditionally been used as a herbal dietarysupplement as it contains oleuropein and otherpolyphenolic compounds that offer blood pressure,heart health and immune system benefits. Inaddition to enhancing human health, olive leafextract may also be used as an antimicrobial tocontrol potential foodborne pathogens.

Secondary plant substances such as oliveleaf extract are gaining increasing attention aspotential antibacterial and foodpreservative agents.These naturally occurring compounds possessdiverse chemical structures, a wide range ofbiological activities, and are in line with consumertrends seeking foods produced with naturalingredients.

Olive leaf extract shows promising effects as anantimicrobial agent to control Listeria monocyto-genes in foods. These foodborne pathogens, oftenfound in dairy products, vegetables and ready-to-eat foods, can survive and grow in harsh conditionssuch as low temperatures. As such, the eliminationof these bacteria is a significant challenge for thefood industry.

In the current study, Dr. Yanhong Liu and otherresearchers synthesized gold nanowires usingbacterial flagella as a template. Gold nanowiresare highly effective catalysts that improve theefficiencies of secondary plant metabolites asbacterial inhibitors. The researchers found thatolive leaf extract inhibits the growth of Listeriamonocytogenes completely. In addition, the goldnanowires demonstrated high electrocatalytic

activity and showed no mutagenic effect at theconcentration used. Therefore, the gold nanowiresfabricated in this work have the potential to be usedas new antimicrobial packaging materials toenhance food safety.

In a previously published study, Dr. Yanhong Liuand others investigated the antimicrobial effect ofolive leaf extract against major foodbornepathogens, including Listeria monocytogenes,Escherichia coli and Salmonella enteritidis2. Theresults demonstrated that at a concentration of62.5 mg/ml, olive leaf extract almost completelyinhibited the growth of these three pathogens. Inaddition, it also inhibited biofilm formation inListeria monocytogenes and Salmonella enteritidis,and reduced cellmotility in Listeriamonocytogenes.

References:1 Renjie Du,et al.:Natural flagella-templatedAu nanowires as a novel adjuvant againstListeria monocytogenes. Nanoscale, 2020, 12, 5627-5635.

2 Yanhong Liu, et al.: Assessment of the Antimicrobial Activity of Olive Leaf ExtractAgainst Foodborne Bacterial Pathogens. Front. Microbiol., 2017,https://doi.org/10.3389/fmicb.2017.00113.

www.euromed.com


Beyond skin: firstpeer-reviewedstudy revealsincreasedhairthicknesswithbioactivecollagenpeptides®VERISOL®A NEW RANDOMIZED, placebo-controlled studyshows that supplementation with specificBioactive Collagen Peptides® VERISOL® can result inimproved hair structure, by significantly increasinghair thickness and proliferation of human hairfollicle cells

The study was conducted on 44 healthywomen aged between 39 and 75, who eachreceived a daily dose of 2.5 g VERISOL® or placebofor 16 weeks. At the end of the supplementationperiod, the use of VERISOL® led to a significantincrease in hair thickness, whereas a slight decreasewas observed in the placebo group. The compari-son of the two groups revealed a statisticallysignificant increase in hair thickness in the VERISOL®

group compared to placebo, confirming thebenefits of VERISOL® to hair thickness, a key aspectof healthy hair appearance.

In addition, the study investigated if thepreviously demonstrated efficacy of VERISOL® instimulating cells of the skin extracellular matrixcould have a positive impact on hair follicle cellsand promote their proliferation.

The in vitro test showed a statistically signifi-cant increase of 31% in the proliferation rates ofhuman hair follicle cells after exposure to VERISOL®

for 4 hours, compared with the untreated controlcells. This suggests a positive effect of VERISOL® onhair metabolism, building on previous datashowing Bioactive Collagen Peptides® to increasemitochondrial activity of hair follicle cells.

“The positive effects of VERISOL® on skinelasticity andwrinkle reduction have been demon-strated by several clinical trials, performed overthe last 10 years and testing nearly 500 studyparticipants” stated Stephan Hausmanns, GELITA’sVice President, Health & Nutrition. “With this newstudy, we add improved hair structure to themanypositive benefits of VERISOL®. It can be assumedthat the increased hair thickness observed alsoleads to improved textural and physical propertiesof hair, making it stronger and more resistant tobreakage”.

Recognizing that collagen peptides can exhibitdifferent biological activities, Oesser (2020) statedthat the effects measured in the study apply onlyto the specific Bioactive Collagen Peptides® testedand cannot necessarily be applied to othercollagen products.

In summary, this is the first published, peer-reviewed study to clearly demonstrate a positiveeffect of specific Bioactive Collagen Peptides®

intake on hair metabolism and structure.

Full study: https://bit.ly/2XJ0XSP

Blood pressure tops list ofcardiovascular health concernsHEALTHY BLOOD PRESSURE is consumers’ topcardiovascular wellness goal, research by Lycoredhas found.

The global carotenoid leader surveyed 505menand women in the U.S. and the U.K.. All were overthe age of 50 – the demographic most likely topurchase supplements for cardiovascular health(CVH).

Nearly seven in ten (68%) ranked healthy bloodpressure as one of the three CVH goals they mostwanted to achieve. Healthy blood cholesterollevels (61%), healthy arteries (55%) and a healthycirculatory system (45%) also scored highly.

Last year, a clinical trial found that Lycored’sstandardized tomato extract was linked tosignificant reductions in blood pressure in peoplewith hypertension.1 The extract is the basis ofCardiomato™ – Lycored’s proprietary mix forcardiovascular supplements.

Cardiomato has also been shown to helpreduce levels of oxidized LDL cholesterol, thesecond greatest concern for the consumerssurveyed. Nearly nine in ten (88%) were aware that

high levels of LDL cholesterol are considered bad forCVH, and 42% chose this as one of the CVH risksthey most wanted to avoid.

Golan Raz, Head of Lycored’s Global HealthDivision, said: “Cardiovascular wellness is one ofthe most important goals for health-focusedconsumers. As our research shows, blood pressureand cholesterol are two of the most commonconcerns, and supplementation can play animportant role in addressing both. The myriadactive nutrients in Cardiomato work synergisticallyto offer significant, and scientifically substantiated,benefits for cardiovascular wellness.”

The findings come at the end of AmericanHeart Healthmonth, which aims to raise awarenessof cardiovascular conditions. The American HeartAssociation estimates that more than 100 millionU.S. citizens have high blood pressure, which is afactor in tens of thousands of deaths per year.2References:1 https://www.mdpi.com/2072-6643/11/5/9502 American Heart Association News, 31 January 2018

www.lycored.com



Flavour research for consumer protectionIN 2013, THE Stiftung Warentest found harmfulbenzene in drinks with cherry flavour. But how didthe substance get into the drinks? Was the sourcebenzaldehyde, an essential component of thecherry flavouring? And if so, how could the problembe solved? A new study by the Leibniz-Institute forFood Systems Biology and the Technical Universityof Munich (TUM) is now able to answer thesequestions.

According to the German Federal Institute forRisk Assessment (Bundesinstitut für Risikobewer-tung, BfR), benzene is mainly absorbed by ourbodies via the air we breathe. Non-smokers take inan average of 200micrograms of benzene per day.Smokers take in around ten times asmuch. But ourfood can also contain traces of this harmfulsubstance and thus contribute to the exposure.

When the Stiftung Warentest examined softdrinks in 2013, they came across small quantities ofbenzene. One drink contained just under 4.6micrograms of benzene per liter. For comparison:In Germany, one liter of drinking water is allowed tocontain only 1microgram of the substance. At thattime, experts at the Stiftung Warentest supposedthat the odorant benzaldehyde was the cause ofthe benzene contaminations observed.

“As our research is specialized on odorants, we

followed up on this supposition in the interest ofconsumer protection and at the suggestion of theGerman Association of the Flavor Industry(Deutscher Verband der Aromenindustrie, DVAI),”says lead author Stephanie Frank from the Leibniz-Institute for Food Systems Biology at the TechnicalUniversity of Munich.

To do this, the team of scientists firstestablished a reliable, highly sensitive quantitationmethod of benzene. Then, they carried outexperiments with various model solutions whichcontained benzene-free benzaldehyde. Theteam also examined cherry juice produced underlaboratory conditions, towhich they also added thepure odorant.

Light is the crucial factor“Our findings confirm the assumption of the

Stiftung Warentest and also explain how theformation of benzene occurs. An importantrequirement in solving the problem in the longterm,” reports food chemist Stephanie Frank.

As the study proves, the longer the odorant isexposed to light, the more benzaldehyde isconverted into benzene. But the light intensity isalso decisive. In contrast, the pH value, the oxygencontent, the presence of metal ions or the

temperature did not affect the benzene produc-tion in the model solutions.

To the surprise of the researchers, no benzenewas formed in the cherry juice produced underlaboratory conditions during light exposure. Frankreasons that it is possible that the dark red colour ofthe drink acts as a light protection filter andprevents the formation of benzene. The benzenefound in a few soft drinks sold commercially isprobably the result of added cherry flavoringwhichhas already been contaminated with benzene.

“This is whywemust be sure to protect flavour-ings containing benzaldehyde from light, fromwhen the substance is produced to when theproduct is sold, for example, by storing them inamber glass vials,” recommends Peter Schieberle,Professor for Food Chemistry at the TechnicalUniversity of Munich.

Publications:S. Frank, A. Dunkel, P. Schieberle: Model studies on benzene formation frombenzaldehyde Eur Food Res Technol, 22. Feb. 2020 – DOI: 10.1007/s00217-020-03455-6. https://link.springer.com/article/10.1007/s00217-020-03455-6

S. Frank, T. Hofmann, P. Schieberle: Quantitation of benzene in flavourings and liquidfoods containing added cherry-type flavour by a careful work-up procedure followedby a stable isotope dilution assay Eur Food Res and Technol, 245(8): 1605-1610 –DOI: 10.1007/s00217-019-03267-3. https://link.springer.com/article/10.1007/s00217-019-03267-3

https://www.leibniz-lsb.de/en


A COLLABORATIVE RESEARCH study betweenDuPont Nutrition & Biosciences and Amylgen, aresearch center which specializes in rodent modelsof neurodegenerative and psychiatric disease,analyzed the effects of differing probiotic strains onthe behaviours and neuroendocrine responses ofchronically stressed mice.

This study builds on the established notionthat changes in gut microbiota affect mood andcognition by delving deeper and examining theperformance of different strains in comparison toeach other.

The study designThis study took a systematic approach to test

the efficacy of 12 candidate probiotics strains from10 species/subspecies of Bifidobacterium andLactobacillus on stressed mice. The strains weretested across four screening experiments and thethree most promising strains were re-tested tovalidate the results. The mice were orally adminis-tered the individual probiotic strains for five weeks,during which a three-week daily chronic restraintstress procedure was imposed on mice withinstressed groups. On the final week of probioticintervention and post the three-week stressprocedure, all mice entered a behavioural testparadigm to measure stress-related behaviours.Furthermore, in the validation experiment, corti-costerone and adrenocorticotrophic hormoneswere analyzed to measure the neuroendocrineresponse to stress, as well as additional tissue

samples collected for further analyses. Of the 12candidate probiotics, Lactobacillus paracaseiLpc-37®, Lactobacillus plantarum LP12407,Lactobacillus plantarum LP12418, and Lactobacillusplantarum LP12151 prevented stress-associatedanxiety- and depression-related behaviours fromdeveloping comparedwith chronically stressedmicein the placebo group. In addition, Lpc-37®, LP12407and LP12418 prevented stress-associated deficits incognitive function from developing.

Fantastic opportunities for novelapproaches to anxiety and depression“Up to now, we have been using our rodent

models for screening classical drugs aiming atpsychiatric conditions,” stated Francois Roman,Ph.D., Scientific Board Member and Co-founder ofAmylgen.

“The therapeutic improvement for the treat-ment of psychiatric diseases using the classical drugdiscovery process has been very disappointing andhas not been able yet to bring satisfactory solutionsfor the treatment of neuropsychiatric disorders

such as anxiety and depression. Novel approachessuch as the one described in this paper opensfantastic opportunities for the discovery of newtherapeutic strategies for the treatment of thesedisorders conducive to stress that need to beclinically translated.”

“This study demonstrated that this pre-clinicalmodel of stress is suitable for screening candidateprobiotic strains for psychological health benefitstoward preventing stress-related disruptions inbehavior from developing. This study highlightedthe extent of screening required to discoversuccessful candidate probiotic strains which couldinfluence gut-brain axis communication,” said ElainePatterson, Ph.D., Senior Scientist, DuPont Nutrition& Biosciences.

“Out of the 12 candidate probiotic strainstested, we identified three candidate strains whichprevented all behavioral impairments from devel-oping in mice caused by chronic daily restraintstress. These promising results may have futureimplications in the development of novel probioticsupplements whichmay offer a benefit to humansfeeling the negative effects of daily stress. We areexcited to explore whether these results can betranslated to humans. We also demonstratedunique strain-specific effects concerning potentialmechanistic pathways worth exploring in follow-up studies, and perhaps even in differentmodels.”

You can read the full study athttps://doi.org/10.1016/j.bbr.2019.112376

DuPont Nutrition&Biosciences studydemonstratesstress-modulatingeffectsof candidateprobiotics inmousemodelof chronic stress

© LPC



New study proves that krill oilis a good source of choline

Newstudy suggestsAustraliansshould increase their nutconsumption

ALTHOUGH THE BODY produces a small amount ofcholine on its own, we need to obtain the rest fromour diets in order to help usmeet optimal levels andmaintain good health. While new diet fads andlifestyle choicesmight lead us to less choline intake,luckily there are options for raising choline levelswith supplementation, and krill oil is a good option.What is Choline?

Choline is an organic, water-soluble compoundthat is neither a vitamin nor a mineral. It is oftengrouped with the vitamin B complex due to itssimilar properties and functions. Our bodies needcholine for proper cell structure, function, andsignaling, and like the omega-3 fatty acids EPA andDHA (such as in krill oil), choline contributes tocardiovascular, liver and cognitive health. Mostcholine in the body is located in phospholipids (fatmolecules) and the most common are calledphosphatidylcholines (PC).

Achieving optimal choline levelsAccording to the Institute of Medicine, an

adequate daily intake of choline is 550mg for menand 425 mg for women (rising to 450 mg forpregnant women and 550mg for women who arebreastfeeding). Choline is naturally found in eggyolk, chicken liver, salmon, soybeans andmore, butadditional choline dietary supplements might beneeded to fully meet the body’s requirements.Krill oil contains choline in the form of PC (phos-phatidylcholine), which are a class of phospholipidsthat incorporate choline as a head group.

A new clinical trial reveals that krill oil is a good

source of choline for humans. The study wasperformed as a randomized, placebo-controlled,monocentric, two-way cross-over pharmacokineticstudy. In total, 18 healthy volunteers took part inthe study, whereof 12 subjects received the studyproducts (choline bitartrate capsules providing 620mg choline and 8g of Superba BoostTM, a krill oilconcentrate product fromAker BioMarine providing572 mg choline) and 6 subjects received theplacebo control product (fish oil).

According to Line Johnsen, PhD, VP Science &Regulatory Affairs, Aker BioMarine, “While theamount of choline found in blood plasma over 24hours was not statistically different between thosetaking Superba Boost and those taking the cholinesupplement, a significant difference was found forone of themetabolites of choline, TMAO (trimethy-lamine N-oxide).” “In the choline supplementgroup, a clear and significant increase in plasmaconcentration of TMAO was found, while aftertaking Superba Boost the increase was much less.The mean maximum plasma concentration ofTMAO after choline bitartrate was about 13 timeshigher than after Superba Boost.”

“Krill oil, a natural source of choline, does notproduce high plasma levels of TMAO,” said NilsHoem, Chief Scientist Aker BioMarine. “High levelsof TMAO can lead to a number of health issues,when combined with other many dietary/lifestylefactors. To the end, krill oil is a safe, effective andwell tolerated way to boost your necessary intakelevels of choline, an essential nutrient.”

A RECENT STUDY, published in the journal PublicHealth Nutrition1, revealed that 40% of Australianswere found to be ‘nut consumers’, but just 2% atethe recommended 30g of nuts a day (about ahandful); the other 60% did not report eating anynuts.

This study, carried out by the University ofWollongong, is the first to analyze nut consump-tion in Australia, including whole nuts and nutsincorporated into other foods. The study aimed toexamine nut consumption in the 2011-12 NationalNutrition and Physical Activity Survey (NNPAS) andto investigate associations between nut intake,nutrient intake, anthropometric and blood pressuremeasurements. The NNPAS collected data from12,153 participants, whowere representative of theAustralian population of 21,526,456 at the time ofthe survey.

Among participants, the average amount ofnuts eaten was 4.6 g per day; this increased to

11.75 g of nuts a daywhen the analysis focused on‘nut consumers’. Researchers found that a highernut consumption was associated with higherintakes of fiber, vitamin E, iron, magnesium, andphosphorus. Eating nuts was not associated withhigher bodyweight, bodymass index (BMI) or waistcircumference.

These results suggest that substantial increasesin nut consumption are required to reach theintake level associated with improved health out-comes which is 30 g a day.

The University of Wollongong analysis wasfunded by Nuts for Life, Australia’s leading tree nutnutrition education body. The INC funded the Nutsfor Life dissemination activities of the study throughthe Annual Call for Promotion and DisseminationProjects (2018).Reference:1 Nikodijevic, C., Probst, Y., Batterham, M., Tapsell, L., & Neale, E. (n.d.). Nutconsumption in a representative survey of Australians: A secondary analysis of the2011–2012 National Nutrition and Physical Activity Survey. Public Health Nutrition,1-11. doi:10.1017/S1368980019004117

Studyinvestigateshydroxytyrosolsupplementationin breast cancerA RECENTLY PUBLISHED triple-blind randomisedstudy found that Euromed’s olive fruit extractMediteanox®, standardised for hydroxytyrosol,shows chemomodulatory effects when combinedwith chemotherapy in breast cancer patients1.Hydroxytyrosol is an antioxidant polyphenol withanti-inflammatory potential that occurs naturallyin olives and extra virgin olive oil. It is derived fromthe polyphenol oleuropein by hydrolysis duringolive maturation and olive oil storage.

Most cancer-treating drugs are not selectiveagainst tumor cells and also affect normal cells,leading to several adverse reactions such asthe production of free radicals. Therefore, theresearchers who conducted this study aimed toclarify whether the antioxidant hydroxytyrosol hasa chemomodulatory effect when combined withthe chemotherapeutic drugs epirubicin andcyclophosphamide (followed by taxane cytostat-ics) in breast cancer patients. They established twogroups: 20 women in the treatment groupreceived a single dose of Mediteanox® (15 mghydroxytyrosol) per day in the form of hardcapsules, and 20 women in the control groupreceived a placebo.

Plasma level changes of matrix metallopro-teinase 9 (MMP-9) and a tissue inhibitor of metal-loproteinase 1 (TIMP-1) were studied throughoutthe chemotherapy. Bothmolecules are involved incell proliferation, apoptosis, neoangiogenesis andmetastasis in breast cancer patients. The resultsshowed that the plasma levels of TIMP-1 in patientsreceiving hydroxytyrosol were significantly lowerthan those levels found in the control group afterthe treatment.

The strong antioxidant potential of hydroxy-tyrosol may play an important role in explainingthese positive effects. According to EFSA, olive oilpolyphenols such as hydroxytyrosol contribute tothe protection of blood lipids from oxidativestress2. Further studies are needed to clarify theexact mode of action by which hydroxytyrosolleads to a decrease in TIMP-1 levels. However, theselected combination of dietary supplementationwith hydroxytyrosol and chemotherapy is apromising starting point for further clinical researchon hydroxytyrosol as an adjunct to pharmaceuticaltherapy for breast cancer.

References:1 Ramirez-Tortosa C et al.: Hydroxytyrosol Supplementation Modifies PlasmaLevels of Tissue Inhibitor of Metallopeptidase 1 in Women with Breast Cancer.Antioxidants (Basel). 2019 Sep 11;8(9). pii: E393.

2 Commission regulation (EU)No432/2012 (May 25th, 2012).


IMPORTANT NOTICE

August 2020 issue

The final editorial and advertisingdeadline for the August issue is

July 31


Rousselot announces:New fundamental studyon bioavailability adds to growing scientificliterature investigating the mechanismsbehind the Peptan’s health benefitsROUSSELOT, A DARLING INGREDIENTS brand andthe global leader of collagen-based solutions1, hasannounced the publication of a study2 investigat-ing the transformation that different types ofcollagen peptides undergo during digestion andabsorption. Performed in collaboration withrenowned research institutes that are long-termcollaborators, the study used a new analyticalapproach. Confirming the findings of previousstudies3,4,5 on bioavailability, it provides a usefulsnapshot of the changes the tested collagenpeptides undergo during the course of digestionand absorption.

BackgroundCollagen peptides have been shown to provide

multiple benefits, especially in supporting skin6,bone7,8 sports recovery9 and joint health10. However,in order to fully understand the cellular mechanismsresponsible for those effects, it’s important to mapout the significant modifications that collagenpeptides undergo when they pass the humandigestion and are taken up by the body.

MethodologyCombining preclinical and clinical approaches,

the study aimed to mimic the process of humandigestion and absorption on four different types ofcollagen peptides. Provided by Rousselot, the initialproducts were of different animal sources andvarying molecular weight.

In vitro digestions of the four collagenhydrolysates were performed with the modelsystem tiny-TIM (proprietary to TIM BV – The TIMCompany, the Netherlands), a state-of-the-arttechnology mimicking the chemical, kinetic anddynamic conditions of human digestion. It allows to

identify the nutrient fractions that are available forabsorption in the small intestine, providing valuableinformation on the bioavailability of collagenpeptides.

INRAe (French National Institute for Agricultural,Environment and Food Research) performed aclinical test with 12 human volunteers who ingested25 g of collagen peptides. The serum collected11

after product intake allowed a reliable investigationof Peptan’s composition once absorbed by thebody.

Triskelion contributed to the research carryingout a comparative analysis of the initial collagenpeptides, their in vitro digests and the humanserum, providing an overview of the compositionof the collagen peptides before and after digestionand absorption.

Findings1. Minimal differences between digested collagen

peptidesResults showed that the tested collagen

peptides underwent significant change duringdigestion and absorption. The average molecularweight decreased as the products were exposed todigestion enzymes and broken into smallerpeptides. It was detected that the products ofdifferent animal sources become more similar whenthe average molecular weight drops along thedigestion and the absorption process.

2. Confirmation of Peptan’s high bioavailabilityThe human serum analysis revealed the

presence of bioactive hydroxyproline-carryingdipeptides in the blood after Peptan ingestion.These dipeptides (Hydroxyproline-Glycine andProline-Hydroxyproline) significantly contributed to

the total increase of hydroxyproline, the character-istic amino acid of collagen, in the blood.

Janne Prawitt, Scientific Director Health andNutrition at Rousselot comments: ‘This study takesa pioneering approach to capture the changes thatPeptan undergoes while passing through ourdigestive tract and being absorbed into the bloodstream. It provides invaluable new data thatcontribute to build up our science knowledgebehind the health benefits of collagen peptides,especially as part of Rousselot’s renewed strategicdirection to invest in more fundamental researchinto the understanding of the mechanism behindPeptan’s health benefits. The long-term collabora-tion with INRAe and Triskelion is somethingwe’re really proud of and is essential to helping usachieve a complete and solid understanding of ourcollagen products in order to keep progressingand innovating as the leader of collagen-basedsolutions’

Anne Kleinnijenhuis, Senior Scientist AnalyticalResearch at Triskelion commented: ‘The value of thisstudy lies in the findings on the changing composi-tion of the collagen hydrolysates. Such highlydynamic and complex products required the designof a novel (data) analytical workflow, which enabledus to compare different types of samples andobtain layered information. The insight gained withthis approach was crucial for defining a suitabletargeted set up. It’s extremely rewarding to lead theway with new scientific methods and to work withhigh profile partners.’

The study has been published online in thepeer-reviewed journal “Analytical and BioanalyticalChemistry”. https://link.springer.com/article/10.1007%2Fs00216-019-02323-x

References:1 Global Industry Analysts, Inc,Gelatin a Global Strategic Business report, June 20182 Kleinnijenhuis A. J. et al. (2020) Non-targeted and targeted analysis of collagenhydrolysates during the course of digestion and absorption. Analytical andBioanalytical Chemistry 412: 973-982. Available online at: [https://doi.org/10.1007/s00216-019-02323-x]

3 Ichikawa, S., et al. 2010. Hydroxyproline-containing dipeptides and tripeptidesquantified at high concentration in human blood after oral administration of gelatinehydrolysate. International Journal of Food Sciences and Nutrition 61(1):52-60

4 Iwai, K. Et al. 2005. Identification of food-derived collagen peptides in human bloodafter oral ingestion of gelatin hydrolysates. J Agric Food Chem. 53:6531-6

5 Toga et al. 2016. Efficient absorption of X-hydroxyproline (Hyp)-Gly after oraladministration of a novel gelatin hydrolysate prepared using ginger protease.JAgricFood Chem 64:2962-70

6 Asserin, J et al. The effect or oral collagen peptide supplementation on skinmoisture and the dermal collagen network: evidence from an ex vivo model andrandomized, placebo-controlled clinical trials.J of Cosmetic Dermatol 2015; 0 – 1-11

7 Wauquier F. et al., ‘Human enriched serum following hydrolysed collagen absorp-tion modulates bone cell activity: from bedside to bench and vice versa’,Nutrients,2019, vol. 11, no. 6, pg. 1249

8 Daneault,A. et al., 2017, Biological effect of hydrolyzed collagen on bone metabo-lism. Critical Reviews in Food Science and Nutrition, 57(9):1922-1937

9 Clifford, T. et al., 2019, The effects of collagen peptides on muscle damage,inflammation and bone turnover following exercise: a randomized, controlled trial.Amino Acids https://doi.org/10.1007/s00726-019-02706-5

10 Dar, Q.A. et al., 2017, Daily oral consumption of hydrolyzed type 1 collagen ischondroprotective and anti-inflammatory in murine posttraumatic osteoarthritis.PlosONE 12 (4): e0174705

11 Wauquier F. et al., ‘Human enriched serum following hydrolysed collagen absorp-tion modulates bone cell activity: from bedside to bench and vice versa’,Nutrients, 2019, vol. 11, no. 6, pg. 1249

12 Global IndustryAnalysts, Inc,Gelatin a Global Strategic Business report, June 2018

www.rousselot.com




Scientific reviewhighlightsbetaglucans’immunehealthbenefits

A SCIENTIFIC REVIEW of the role of beta glucans inimmune health has highlighted their benefits forgroups of healthy populations that have increasedrisk of respiratory infections.

There is growing evidence that supplementingwith beta glucans from yeast and fungi can supportthe body’s natural defenses. The review, publishedin the Molecular Nutrition & Food ResearchJournal, focuses on their mechanism of action asimmunomodulators, exploring the theory that they“train” the body’s immune cells, triggering changesthat help fight off pathogens.

The paper also evaluates clinical trials on thebenefits of supplementing with beta glucans. Thebest-studied beta glucan supplement ingredient,and the one that has demonstrated the bestresults, is Wellmune®, a leading natural yeast betaglucan from Kerry.

The review highlights several clinicallysupported studies providing evidence ofWellmune’s ability to support overall immune healthin a range of healthy populations, includingchildren, athletes and people with mild allergies.

They include:• A Chinese study, which was published in the

Journal of Nutrition & Food Sciences, where Mengobserved that children supplementing withWellmune were significantly healthier during thecold and flu season. Wellmune was reported to

decrease the incidence and duration of commoncolds by 66% compared to a placebo group.1

• A study published in the journal Pediatrics, whereLi et al. observed that children consuming follow-up formula fortified with Wellmune experienced asignificant decrease in the incidence and durationof acute respiratory infection compared with thosewho were given an unfortified milk beverage.2

• A clinical study published in the British Journal ofNutrition, where Carpenter et al. observed thatWellmune significantly reduced the drop in T cellsand monocytes commonly seen after an intenseexercise session.3

• A randomized trial published in the Journal ofDietary Supplements, where McFarlin et al.observed a significant decrease in post-marathonURTI symptomatic days among runners whosupplemented with Wellmune.4

• A study published in Food Science & Nutrition byTalbott observing supplementation with Wellmunecan reduce ragweed allergy symptoms, andalleviate symptom severity.5

The authors of the review include Philip Calder,Professor of Nutritional Immunology at theUniversity of Southampton, and Helen Roche,Associate Professor of Nutrigenomics at UniversityCollege Dublin. Although they say the balance ofevidence points to the immune-enhancing effectsof beta glucans from baker’s yeast, they also high-light the need for further research.

John Quilter, VP & General Manager at Kerry,said: “The portfolio of human clinical researchdemonstrating Wellmune’s efficacy has long madeit a ‘hero ingredient’ for immune support. Thisreview pulls together all those clinical studies anddemonstrates the sheer depth of evidence thatsupports Wellmune. However, there is much we still

don’t know, which is why we are committed tocontinuing research, both into the mechanism ofaction of beta glucans, and their benefits forimmune health.”

The paper also highlights the fact thatstructural differences between different forms ofbeta glucan may have an impact on their benefitsand efficacy.

John Quilter added: “Each beta glucan sourcehas a different structure determining its biologicalactivity. While there is a wealth of clinical researchsupporting the safety, efficacy and benefits of betaglucans, it is crucial to use the right processingmethods for extraction. If the beta glucan’sstructure is damaged or altered during the manu-facturing process, there can be a loss of efficacy.”

View the full paper (de Marco Castro EM, PCCalder and HM Roche (2020) ‘ß-1,3/1,6-glucans andImmunity: State of the Art and Future Directions’,Molecular Nutrition and Food Research) at:https://onlinelibrary.wiley.com/doi/abs/10.1002/mnfr.201901071

References:1 Meng F. (2016) Baker’s Yeast Beta-Glucan Decreases Episodes of CommonChildhood Illness In 1 to 4 Year Old Children during Cold Season in China. Journalof Nutrition & Food Sciences 6:518.

2 Li F, Jin X, Liu B, Zhuang W, Scalabrin D. (2014) Follow-up Formula Consumptionin 3- to 4-Year-Olds and Respiratory Infections:An RCT.Pediatrics 133:e1533-40.

3 Carpenter, K. C., Breslin, W. L., Davidson, T., Adams, A., McFarlin, B. K., (2013)Baker's yeast beta glucan supplementation increases monocytes and cytokinespost-exercise: implications for infection risk? British Journal of Nutrition 109: 478-486.

4 McFarlin, B. K., Carpenter, K. C., Davidson,T., McFarlin,M.A.,(2013) Baker's yeastbeta glucan supplementation increases salivary IgA and decreases cold/flusymptomatic days after intense exercise. Journal of Dietary Supplements 10:171-183.

5 Talbott, S. M., Talbott, J. A., Talbott, T. L., Dingler, E., (2013) _-Glucan supplemen-tation, allergy symptoms, and quality of life in self-described ragweed allergysufferers. Food Science & Nutrition 1: 90-101.

www.kerry.com

A new independent clinical trial confirms bodycomposition improvement after supplementationwith Sinetrol,a citrus polyphenol extractA NEW CLINICAL STUDY, published this month inthe Journal of Medicinal Foods, releases proof of theefficacy of the citrus polyphenol-based ingredientSinetrol on Asian population.

The synergy of naringin and hesperidin is beingstudied for the first time on Asian population,associated with a low-calorie diet in a randomized,double-blind, placebo-control trial involving 86South Korean subjects with 25<BMI<30.

The study has been run by the Research teamof the department of family medicine fromKangbuk Samsung Hospital, Seoul.

Participants took either Sinetrol-XPur in tabletform or a placebo once a day. Bodyweight, bodyfat percentage, body mass index (BMI), body fatmass, waist circumference, and various safetyparameters were measured. After the 12-weekintervention, a significant reduction was observed

in the body fat mass (P = .030) by dual-energy X-rayabsorptiometry (DEXA), body weight (P = .002), andBMI (P = .002) compared to the placebo.

Safety profiles were not different betweenthe two groups.These results suggested that Sinetrol-Xpur

significantly reduced body weight, body fat mass,and BMI in obese Korean subjects, which confirmsthe body composition benefits of Sinetrol-XPur inthe Korean population.

The study has been funded by South Koreanpharmaceutical leader RP Bio, which has been usingthe results of this study to submit to the MFDS(South Korean Ministry of Food & Drug Safety,formerly known as KFDA) a dossier supporting theapplication of Sinetrol on the improvement of bodycomposition. Independent mechanistic and clinical

study on South Korean population have beenfinanced and piloted by RP Bio in Seoul to completethe scientific dossier developed by Fytexia, theFrench company developing the ingredient Sinetrol.

RP Bio has been receiving Individual authoriza-tion registration (IAR) on the 11th of September2019 and is the only company in Korea able tocommercialize Sinetrol in food supplements inSouth Korea.

The South Korea MDFD’s health claim approvalrecognizes the ability of Sinetrol to “help reducebody fat” in overweight population.

Sinetrol is now being used in numerous newproduct developments sold over South Korea.

Reference:1 Efficacy and Safety of Sinetrol-XPur on Weight and Body Fat Reduction inOverweight or Obese Adults: A 12- Week, Randomized, Double-Blind, Parallel,Placebo-Controlled Trial Park et al., JOURNAL OF MEDICINAL FOOD, 23 (3) 2020,1–8




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