gut health: a retail perspective€¦ · overview of loblaw companies •...
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Gut Health: A retail perspective Samara Foisy RD, MHSc
March 23, 2017
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Agenda
• Who we are
• Consumer interest in gut health
• Market examples
• Overview of functional ingredients
• Product development – Considerations – Regulatory claims
• What needs to happen next
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Gut Health: A retail perspective
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Overview of Loblaw companies
• Loblaw'Companies'Limited'is'Canada's'largest'food'and'pharmacy'retailer,'with'more'than'2,300'stores'across'the'country'
• Almost'200,000'full>time'and'part>time'Loblaw'employees''
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Our Brands
Core Brands Multicultural & Tertiary Brands
Partners With
We have over 8000 Sku’s across 30 brands
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The Evolving Consumer
• Globally many people suffer from certain types of digestive disorders
• One of the first places consumers are likely to look, is to food and drink products that that can bring about a gut health ‘makeover’
• In the US, 20% of consumers with GI issues currently eat packaged foods with digestive claims to manage their digestive health or treat their GI issue (Source: Mintel. Nutrition Insight: Digestive Health, January 2016)
• Concept of food as medicine evolves as research unveils how different ingredients support our digestive wellness
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Gut Health = Food as medicine
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Products with Digestive Claims
• Opportunity communicate which products prevent gut discomforts or contribute to gut health – Few food products make a digestive claim with most claims within the health care
category
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Digestive wellness is a major trend for 2017
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Dairy category drives probiotic use
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Probiotics start moving beyond dairy to other categories
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The Market
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Novel or new foods with digestive health claims
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Functional Ingredients
Probiotic
• Most familiar to consumers because of the role they play in yogurt/association with gut health
• Bacteria or yeast
• Almost all foods with a probiotic claim use bacteria as the probiotic ingredient
• Directly added to product or encapsulated
• Some use both bacteria and yeast: Kombucha
Prebiotic
• Non digestible fibres fermented by gut bacteria
• Inulin, polydextrose, fructo-oligosaccharides
• Lesser known prebiotics: dandelion root, baobab, tigernut, yacon
• Typically used as ‘fibre’ or as a binder
• Potential for symbiotic products using both prebiotics and probiotics
Resistant Starch
• Indigestible starch • Behaves more like a dietary
fibre than a carbohydrate
• Imparts a prebiotic effect
• Launched in a small number of food and drink products
• Likely not used as a prebiotic even though it imparts that effect.
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What is typically used for digestive wellness
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Emerging ingredients
• Plusbiotics: Launched by GCI Nutrients in the USA, “Plusbiotics” works to rebuild the intestinal mucosa and claims to repair damage and strengthen the lining
• Digestive Enzymes – Actazin- Kiwifruit extract to support digest health and help manage IBS – Tolerase G: enzyme ingredient designed to break down residual gluten present in gut
• Free from diets to treat digestive discomfort – Lactose free, gluten free, soy free, red meat
• FODMAP diet
• Artificial sweeteners, emulsifiers, carrageenan – Intestinal inflammation, disruption of gut microbiome
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Consumers are including or avoiding these ingredients to enhance gut health
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Product Development
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President’s Choice
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Products with probiotic claims
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Working with Probiotics
• Delivery systems, strain selection for specific applications, stability of the organisms and shelf-life – Create delivery systems that ensure survival in the product to end of shelf life
• Susceptible to heat, air, light and moisture – Strains used should have good technological properties
• Be suitable for product • Work well together
– Not produce off flavours or textures
• Resist stomach acid • Viable not growing • Demonstrated health benefits
• Pasteurization – Needed for food safety
• Pasteurization kills off friendly bacteria • Most products are pasteurized before probiotic strains are added
• Cost – More probiotics are added than claim suggests to maintain number at end of shelf life
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Key considerations for product development
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Working with Prebiotics
• Consumers are less familiar with prebiotics, benefits and doses
• For many prebiotics (and probiotics) rigorous testing that establishes how effective they are and how much is needed has not been performed
• Conflicting information on ‘healthfulness’ of inulin – Leads to gastric upset or discomfort
• Using other prebiotic fibres – Chicory root (inlulin) hard to rival as provides one of the most concentrated food
sources of prebiotic fibre – Other natural sources of prebiotic fibre may be more challenging as they contain
much less concentrated sources
• Benefit: not affected by temperature, acidity, time
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Key considerations for product development
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Regulatory Claims: Canada
• No strain specific claims for probiotics are currently allowed – Can’t speak to the specific health benefits of the probiotic strains being used
• Only a specified list of 16 bacteria are allowed to be used – Impact innovation as other potentially more resilient strains could allow probiotics to
move into more product categories
• No prebiotic claims are currently used – Need evidence to support the use – Usually fibre claim – Cannot educate consumers on health benefits of prebiotics
• Nomenclature for prebiotics is not consumer friendly – E.g. fructo-oligosaccharides – Consumer friendly class names
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Key considerations when working with probiotics and prebiotics
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Things to consider
• Advocate for more scientific studies – Expand beyond digestive health benefits (e.g. Inflammatory response, maintaining
normal blood sugar, etc.) – Support the development of strain specific health claims and inclusion of other
probiotic strains in regulations – Health effects of prebiotics = claims – Research and promote the secondary metabolites of fermentation
• Combine probiotics and prebiotics – Increase effectiveness and awareness
• Educate the consumers that not all probiotics are the same – Different probiotics have varying health benefits at different doses – How they know the probiotic is working for them
• Outcome: products communicate relevant benefits and increased understanding of ingredients connected to gut health
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To enhance development of products with digestive claims
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