nbt nov 2011

w w w . n u t r a c e u t i c a l m a g . c o m

Volume 7 Number 6 November/December 2011

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

Female HealtHA Choice of Cranberry

marine nutraceuticalsSeaweed and Well-Being

unlocking consumer

conFidence

BeveragesThe Changing Face

cardiovascular HealtHHeart Healing Pine BarkTargeting Cholesterol and Heart Health

SportS NutritioNPower Up with Proteins

Acticoa® cocoa and chocolateNatural indulgence and protection

from the cocoa bean

Contains cocoa flavanols

Barry Callebaut presents ACTICOA® cocoa and chocolate, the ultimate experience in healthy indulgence. Preserving the natural goodness of the cocoa bean, ACTICOA® cocoa and chocolate is the richest known source of antioxidants with three times as many cocoa flavanols as standard cocoa and chocolate. Cocoa flavanols, found in abundance in the raw cocoa bean, are among the most powerful antioxidants and enable ACTICOA® cocoa and chocolate to strengthen and protect both the body and the mind. All you need is a small portion of ACTICOA® dark chocolate a day to maximize the beneficial effects of this ancient fruit. Best of all, ACTICOA® cocoa and chocolate preserves all the celebrated flavor and aroma of the world’s finest chocolate. Discover the unrivalled delicious taste and revitalizing effect of Barry Callebaut’s ACTICOA® milk chocolate, dark chocolate and cocoa powder today. www.acticoa.com www.barry-callebaut.com

Discover how healthy pure indulgence can be

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

092687 BC ADV AGRO FOOD - ACTICOA.indd 1 11-12-2009 10:20:15

03contents

Marine Nutraceuticals48 Seaweed and Well-BeingRoberta Vinciguerra

GOED Report50 The Controversy Associated with the Oxidation of EPA and DHA OilsAdam Ismail and Harry Rice

Female Health52 A Choice of CranberryJacinthe Côté

Health Management58 Relaxing with LactiumSandrine Cuisenier

Last Word64 Unlocking Consumer Acceptance of Novel TechnologiesJulia Johnson

Regulatory Review70 Weighing Up the Evidence for Health ClaimsDr Kevin Robinson

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Guest Editorial05 FiE: Turning 25 in ParisYishi Huang

News06 The Latest News and Updates from FiE Europe and Ni 2011 R&D18 Botanical Alternatives to Antibiotic SolutionsPaolo Pontoniere and Roberto Crea

Cardiovascular Health22 Formulating to Target Cholesterol and Heart HealthDr Ram Chaudhari

26 Heart Healing Pine BarkSébastien Bornet

Beverages28 The Changing Face of BeveragesTim van der Schraelen

Sports Nutrition32 Faster, Higher, StrongerAnthony Martin

38 Immune Health: Just Do ItDavid Walsh

40 Power Up with ProteinsStephen Moon

44 L-Carnitine in BeveragesAdriana Williams

November/December2011Contents

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18

www.nutraceuticalmag.comNovember/December 2011

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www.nutraceuticalmag.com September/October 2011

staffstrap

Susanne FässlerMarketing Communication ManagerFrutarom Switzerland Ltd

Jörg GrünwaldPresidentAnalyze & Realize ag

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

John KurstjensMarketing ManagerLipid Nutrition

Chris LeeEvent DirectorIIR Exhibitions

Ulla FreitasManagerScientific Affairs, NutritionLonza AG

Theodor GraserHead Pharma Industry DSM Nutritional Products Ltd

Denzil PhillipsFounderDenzil Phillips International

Pedro VieiraMarketing ManagerKemin Health Europe

Robin WardManaging DirectorExcelsa Pharmaceuticals Sagl

John Wilkinson Consultant Phytochemist and DirectorHerbal Sciences Int. Ltd

Dr Paul BerrymanChief ExecutiveLeatherhead Food International

Norbert WeitkemperManaging DirectorVital Solutions GmbH

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

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

Copyright © 2011, Via Media UK Ltd. All Rights Reserved

Volume 7 issue 6November/December 2011 ISSN 1745-8307

ContributorsEditorial DirectorKevin Robinson+44 (0) 1392 202 [email protected]

Assistant EditorCharlotte Hodgson +44 (0) 1372 364 130 [email protected]

Art Director/ProductionPaul Andrews +44 (0) 1372 364 [email protected]

Web Design/MarketingClaire Day+44 (0) 1372 364 [email protected]

General ManagerMiranda Docherty+44 (0) 1372 364 [email protected]

SalesGill Healy+44 (0) 1372 364 [email protected]

Heba Hassanatou+44 (0) 1372 364 [email protected]

Financial OfficerCherelle Saunders+44 (0) 1372 364 [email protected]

Editorial Advisory Board

The publisher endeavours to collect and include complete, correct and current information in Nutraceutical

Business & Technology, but does not warrant that any or all such information is complete, correct or current.

The publisher does not assume, and hereby disclaims, any liability to any person or entity for any loss or

damage caused by errors or omissions of any kind, whether resulting from negligence, accident or any other

cause. Nutraceutical Business & Technology does not verify any claims or other information appearing in any

of the advertisements contained in the publication, and cannot take any responsibility for any losses or other

damages incurred by readers in reliance on such content.

Select, Secure & add value from nature

colour - texture - taste - Health and nutrition food protection - visual impact

DIANA FOOD DIVISIONThe global supplier of functional solutions

from selected natural [email protected] | Tél. + 33 (0)2 99 29 20 30 | www.diana-group.com

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

booths 1C61 & 2A41

www.nutraceuticalmag.comNovember/December 2011

05guest editorial

Larger than ever before, Fi Europe & Ni 2011 engages the key

industry manufactures and brands such as Corman, Döhler,

Roquette, Cargill, Brenntag, Tate & Lyle, ADM, National Starch,

FrieslandCampina, Barry Callebaut, DSM, Naturex, Cognis,

BASF, CNI, Fortitech, Rousselot, Beneo, Döhler, ABF Ingredients, ACT,

Azelis, Prayon, Caremoli, Bio Springer, Glanbia, Vitablend and many

more. More than 23,000 professionals and decision makers in the

food industry will gather at this global platform; it is a unique chance to

meet existing and potential suppliers, learn about the latest trends and

developments, acquire priceless industry knowledge and explore the

unlimited networking opportunities.

Fi Europe was lunched in Utrecht, the Netherlands in 1986 with only

about 20 exhibitors; most visitors to this show would describe it as being

a fairly small and informal affair but already showing signs and hints of the

good things to come. During the last 2 decades, the food industry has

been experiencing significant evolution and — from simple cane sugar to

300 different sweeteners, from sea salt to sodium replacers, from eating an

orange to taking vitamin supplements — Fi Europe has been a major part of

this journey, showcasing the latest developments and trends and supporting

the industry. Fi Europe is regarded by the industry as the ‘must attend’ event

in staying abreast of ingredient developments and their suppliers.

A Wide Range of Features The FiE & Ni Conference 2011 is a high level 3 day conference

addressing the most important issues currently faced by the industry

and highlighting exclusive case studies from top manufacturers. The

conference will highlight key topics such as consumer trends in 2012,

stevia, sourcing sustainable raw materials, ‘free from’ ingredients and

products, and many others. Each topic will feature a line up of expert

speakers from leading food and beverage manufacturers, ingredients

suppliers and research organizations who will share their expertise and

experience from across the globe.

Guided visitor Innovation Tours co-organized with NutriMarketing will

explore the four cutting edge trends in food industry innovation; natural

functional ingredients, new sensory experiences, weight loss management

and digestive health solutions. In addition, free 30 minute seminar sessions

will inform visitors of the latest innovations, developments and news,

with key exhibitors presenting new product applications, cutting edge

technology and practical insight.

For our 25th anniversary, we have extended and introduced new

features to the New Product Zone; this year, not only will we display

present innovations, but also review how the industry has developed in the

last 25 years and take a visionary look into the future to predict how food

will have evolved in a further 25 years. The Fi Excellence Awards celebrate

the best people, innovations and companies involved in the ingredients

community and recognize those who have demonstrated exemplary work

throughout the year. The awards cover the categories of bakery, dairy,

beverage, savoury/meat, confectionery and snacks. Special attention will

be drawn to the award of Most Innovative Food Ingredient. Regardless of

where you are located or the sector is which you operate, Fi Europe & Ni

2011 is the must attend event in the food ingredients industry. We look

forward to welcoming you in Paris.

turNiNg 25 iN pAriSThe leading event of the global food industry will take place in Paris from 29 November to 1 December this year. The Food Ingredients Europe & Natural Ingredients 2011 exhibition (Fi Europe & Ni 2011) gives the global food industry access to food formulation products and services from all over the world.

For more information www.fieurope.ingredientsnetwork.com

www.nutraceuticalmag.com November/December 2011

06FiE news

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

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

Sun drying is another critical link in the chain; it halts the fermentation process while also protecting the beans from mould or fungal growth and is crucial in completing the development of flavours. Again, the equatorial regions ensure optimum conditions and the right balance between an intense sun and humid air, resulting in a maximum final moisture content of 8% without compromising the intensity and diversity of the cocoa’s taste profile. The dried, fermented beans undergo mild, temperature-controlled roasting in their shells to produce a cocoa liquor with a complex and delicate balance of flavours. Because the innovative, advanced fermentation method and sun-drying process produce cocoa beans with virtually zero defects or off-flavours there is no question of masking flavours or rebalancing taste profiles — and only 100% natural ingredients are used. Years of research, experimentation and trial and error have gone into perfecting new cultivation techniques that yield vastly superior cocoa beans through 100% natural methods. Most importantly, Terra Cacao is helping to build a more sustainable future for the cocoa industry at large; by improving the overall quality and productivity of their crops, local farmers are able to earn better incomes and thus a better livelihood for themselves and their communities. Terra Cacao has been nominated for the FIE Confectionery Innovation of the Year Award, the winner of which will be announced on 29 November 2011 (www.barry-callebaut.com).

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

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

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

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08 FiE news

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

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

Opportunities for Combining Fruit and Vegetable IngredientsSnack food concepts that incorporate the goodness and great taste of both fruit and vegetables will take centre stage for Taura Natural Ingredients (stand 1E47), a company already known in the industry for its expertise in fruit innovation, thanks to its unique URC processing technology. It will now reveal its expanding portfolio, which will include URC vegetable ingredients. The new vegetable blends have been introduced as part of Taura’s market leading URC JusFruit range and offers manufacturers an opportunity to create natural, delicious and healthy products in tune with today’s market demands. Mattias Van Uffelen, head of european sales at Taura, commented: “All the ingredients in our URC JusFruit range are formulated from 100% fruit or vegetable derived ingredients, including purees and non-deionized juices, helping manufacturers of snack products to create a range of nutrient-rich, clean label composite products that taste fantastic.” URC stands for Ultra Rapid Concentration, a unique process of concentrating the taste, texture and natural goodness of fruit into fruit pieces, flakes and pastes for use in applications such as muesli, cereal or snack bars, baked goods, cereals and confectionery. Also in the spotlight on Taura’s stand will be the latest additions to its URC fruit and vegetable portfolio, including: innovations with botanical extracts and inclusions, new and novel formats, and a variety of fruit sensations to inspire product development and category growth (www.tauraURC.com).

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

Latest Developments in Miniature-Scale R&D TechnologyArmfield Ltd (stand 3J24), manufacturers of a wide range of research and development equipment for the food, beverage and pharmaceutical industries, will be introducing several unique innovations in laboratory-scale processing technology. As a result of increased demand from marketing departments, food and beverage manufacturers’ R&D teams are required to prepare increasingly large volumes of sample product. In response, Armfield Ltd has developed the new FT94LT Mini Pilot System complete with Tubular Heat Exchanger. FT94LT is a cost effective HTST/UHT processing system, based on a tubular heat exchanger, which boasts a range of options — including data logging — to tailor the product to your requirements. Pre-heating by vacuum steam makes it possible to work with a range of products, of varying viscosities, with ease. A higher flow rate allows the processing of large batches of product for extensive product testing and the system can be linked to an in-line Homogeniser (FT91) and Sterile Filler (FT83) to create a complete sterile process line in the laboratory. The new FT94LT is capable of throughputs from 30–100 L/H and process temperatures of up to 150°, yet can operate with as little as 15 litre process batches. The system is PLC controlled, with a high resolution TFT 20 cm colour touch screen panel with multiple pre-sets, making it easy to configure and monitor processing parameters at every stage.

Armfield are also introducing the recent addition FT174X Modular Miniature-scale HTST/UHT Process System to Europe. The innovative new system is the most flexible heat treatment system for use in the laboratory environment on the market. It is configurable to specific processes and applications and the entire unit is controlled via the 20 cm colour touch screen control panel to operate the tubular/plate heat exchangers, DSI unit or one of the many options that are available for this system. CIP and SIP facilities are built-in. The system can integrate an in-line homogeniser (FT91) and include the optional Sterile Filler (FT83), Chilling Unit (FT63 or FT64) and mixing tanks to form a full miniature-scale production line — sterile or non-sterile, depending on the application. The FT174X is ideal for a wide range of applications including beverages, liquid foods, dairy and pharmaceuticals (www.armfield.co.uk).

Evolutionary,Revolutionary,Introducing Nexira

A new creation is emerging from nature…

CNI, global leader in acacia gum, and Bio Serae, premier supplier of nutraceutical ingredients, combine their skills to become Nexira. The synergistic growth of Nexira will provide customers additional advantages:

• Innovative ingredients portfolio – functional & nutraceutical benefits

• Strong technical service and formulation support• Proprietary processing technologies• Global supply chain assurance• Regulatory leadership

Customers can be certain that Nexira will continue to provide excellent service, maintaining the reputations of both CNI and Bio Serae.

Learn more about Nexira at:www.nexira.com

Visit us at FIE: Booth 3D33

1110 Pub Nexira_NBT.indd 1 20/10/2011 08:56:23


10 FiE news

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

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

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

The impact of texture is as important as taste to the consumer and this analyser enables an objective evaluation of the impact of new ingredients and formulations on a product’s texture. A portfolio of specialist probes and attachments is available to measure and analyse textural properties of a huge range of foods. Jo Smewing, applications manager at Stable Micro Systems, said: “We are pleased to be releasing this new software, which will enable manufacturers to carry out objective assessment and repeatable testing of food ingredient and end product characteristics even more quickly and simply. Existing customers will receive a free software upgrade so that they can benefit from the improved instrument flexibility.” Technical experts will be available at the stand to discuss how the company’s latest innovations can help to address the challenging new product development and stringent quality control needs of today’s food industry (www.stablemicrosystems.com).

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

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

11strap

November/December 2011 www.nutraceuticalmag.com

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

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

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

In addition to this new development, Wagott is stepping up its marketing efforts in Europe, with major beverage and food brands having already approved ViaSweet as their sweetener of choice; the EU is coming closer to finalizing approvals for Stevia sweetened foods and new product launches are expected to take place before the end of the year. Chengdu Wagott has leveraged its pharmaceutical experience and GMP facilities to produce a wide range of natural plant extracts, developing its ViaSweet brand from farm to table. Controlled growing conditions across 12,000 acres (in five separate regions of China) mean guaranteed supply, but are, importantly, also subject to quality controls for standardizing flavour profile. According to Mr. Hua Jun, President of Chengdu Wagott, “We have increased our extraction capacities beyond 500 metric tons following the opening of our second $25 million Stevia facility in June 2011. The Sichuan governmental Innovative Technology Companies Support Funds recently approved a second investment plan to expand Wagott’s two state-of-the-art botanical extraction plants. We have proudly opened our doors to a large number of multi-national food and beverage companies, coming to Chengdu to audit Wagott facilities.” Wagott is a proud member of the International Stevia Council, owns US patents for processing and purifying REB A, and ViaSweet was declared Self-Affirmed GRAS (generally recognized as safe) earlier this year (www.waggott.com).

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

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

FiE news


13strapNutrition

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

Visit our stand 1F39 at FiE Paris.

Carnipure™ offers purestL-carnitine and is a trademark

of Lonza Ltd, [email protected]

D.D. Williamson Finalist in Beverage Innovation CategoryJudges on the FiE 25th Anniversary Excellence Awards panel have named D.D. Williamson (UK) Ltd. as Finalist in the Beverage Innovation of the Year category. The innovative ingredient is Acid-Proof, Class One Caramel Colour (DDW 520).

Conventional Class One caramel colour is stable down to pH 3.5, making DDW 520, stable below pH 2.5, a breakthrough in soft drink concentrates. Manufacturers can label it “Colour Plain Caramel” in Europe and, as a darker Class One, it requires less dosage. This innovation may transform store brand cola formulations; customers on three different continents have also used DDW 520 in flavours, cherry drinks, iced teas, distilled spirits, sauces and cakes. The Fi Excellence Awards ceremony will take place on 29 November (www.ddwilliamson.com).


14 FiE news

BENEO to Strengthen Chain of ExpertiseBENEO (hall 4, stand 12) — one of the leading manufacturers of functional ingredients — will demonstrate its continual commitment to supporting customers in all phases of product development by announcing the creation of its BENEO-Technology Center, which brings together BENEO’s long-standing food application and technical expertise to enhance and encourage product innovation. As such, it will complement the company’s chain of expertise, providing customers with specialist advice to tackle technical questions in product development and formulation. The foundations for this were laid in 2009 when BENEO founded the BENEO-Institute, which offers guidance and thought leadership in nutrition, health and regulatory affairs. Additionally, BENEO has developed its expertise to provide customers with dedicated consumer and market insights, going so far as developing product and marketing concepts to demonstrate the benefits of their functional ingredients. Highlighting one of the areas of expertise covered by the BENEO-Technology Center, Rudy Wouters (vice president Food Application Technology and head of the BENEO-Technology Center) will be presenting on the topic of creating texture and creaminess in reduced fat food products (www.beneo.com).

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

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

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

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

GELITA® bioactive collagen peptides stimulate certain body functions

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Anti-catabolic collagen peptides for durable performance


16 FiE news

Here to SprayUelzena (stand 4A19) is one of the leading European suppliers of customized powder processing solutions to the worldwide food industry. Their core process, spray drying, is complemented by mixing, packaging and agglomeration processes. Uelzena also applies unique and innovative technologies such as the LiCap process, with which melts can be directly transformed into powders. The company will showcase a remarkable variety of tailor made spray dried food colour, vitamin and mineral solutions made according to customers’ specifications. In addition to this, the company provides a large assortment of ingredients by offering innovative solutions for the production and processing of foods. Uelzena’s own ingredients range, to be highlighted at the show, includes the innovative SEED range of chocolate and cocoa butter based beta-5 crystals, which allow the production of chocolate without the need to use a tempering unit and SENS — a high quality chocolate (made from 100% conched chocolate) and nut powders for bakery, confectionary and ice cream applications. The cutting edge HEALTH ingredients range of functional lipid powders including vegetable based omega-3, omega-6 and MCT lipid powders will also be among the new products launched (www.uelzena.de).

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

Marion Burton, marketing manager at Ocean Spray ITG, commented: “The cranberry works well in confectionery, baked goods, cereals and dairy products and is being used across the globe in an ever-expanding range of combinations. Well known for its health benefits, its sweet, tart taste and vivid red colour, the cranberry is a hit with consumers … Its versatility is one of the cranberry’s key attributes and, reflecting this, our cranberry ingredients are available in a wide variety of moisture contents and sizes to suit almost any application.” Visit Ocean Spray’s stand to discover their extensive range of cranberry ingredients. Representatives from the company will be available to offer information and advice on the cranberry and its applications, as well as an insight into the latest health research (www.oceansprayitg.com).

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

17strapFiE news

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Breakthrough BarsVSI (hall 4, stand G105) is a leading producer of food bars in Europe and will be present at FiE with new and exciting concepts. The company aims to provide visitors with fresh ideas to develop the bar they need. Those seeking a breakthrough sports bar, delicious diet bar or healthy snack can visit the stand to see experts demonstrate how the extensive knowledge in the design and production of bars can benefit a wide range of individual requirements. This year VSI will be celebrating its 25th year of producing bars and, to mark the occasion, visitors will have the chance to taste various bars and sample the possibilities on offer. VSI will also present its new ‘must see’ concepts in functional food bars (www.vsi.nl).

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

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


18 r&D

BotANiCAL ALtErNAtiVES to ANtiBiotiC SoLutioNSThe world is mired in a deadly and expensive arms race. But rather than being a military

endeavour, this race is of a medical nature — healthcare providers versus a growing number

of superbugs. And, for now, the superbugs are winning.1 For decades, following Fleming’s

discovery of penicillin, scientists considered antibiotics to be a safe and effective method of

eradicating infectious diseases. Until 20 years ago, this notion may have held true; however,

the world has been experiencing a resurgence of old contagions and the birth of new ones.2

The OffenceToday, methicillin-resistant Staphylococcus aureus (MRSA), multidrug-resistant

Mycobacterium tuberculosis (MDR-TB),

vancomicin-resitant enterococci, cephalosporin-resistant Neisseria gonorrhea, carbapenem-resistant Klebsiella pneumoniae and antibiotic-resistant

Clostridium difficile — to name just a few

— are a great source of morbidity and

cause thousands of deaths every year

worldwide. The Centers for Disease Control

(CDC) reports that there may be as many

as 500,000 cases of Clostridium difficile

(C. difficile) infection occurring annually in

the US; up from 150,000 cases in 2001.3

With an annual death toll exceeding 15,000,

C. difficile is now the most common cause

of infectious diarrhoea in US hospitals

and long-term care settings.4 According

to Science 2.0, MDR-TB is a growing

problem in India, whereas in the US a

report revealed that MDR-TB is greatly

increasing the risk of contracting TB

among the African–American population.5,6

Furthermore, the emergence of plasmid-

encoding carbapenemase-resistant

metallo-ß-lactamase (PCM or NDM-1),

an enzyme that renders bacteria resistant

to a broad range of ß-lactam antibiotics

(including the antibiotics of the carbapenem

family, the preferred treatment for

antibiotic-resistant bacterial infections) has

scientists worldwide calling for urgent action

to stop the spread of this plasmid. Bacteria

that produce carbapenemases are often

referred as ‘superbugs’ because they cause

difficult-to-treat infections.7

Antibiotic resistance has become such

a widespread phenomenon that the US

CDC has named it as “one of the world’s

most pressing public health problems.”8

Writing in the The Lancet Infectious Diseases, Dr Tim Walsh, a leading authority

in multidrug-resistant Enterobactericeae

infections — which include E. coli and

salmonella — warned that the spread of

drug-resistant bacteria genes could herald

the end of the antibiotics age.9

The ParadoxThe Antibiotic Paradox is a problem that has

been created by overusing these life-saving

drugs to manage conditions that could

be easily addressed just by strengthening

our immune system or avoiding, more

absurdly, treating virus-induced illnesses,

such as influenza — which is insensitive

to antibiotics — with the latest class

of antibacterial remedies.10 Also, the

widespread use of antimicrobial agents, such

as wipes, hand-sanitizers and nebulizers,

as well as the creation of antibacterial

coated surfaces, including tabletops and

antimicrobial tools, have compounded

the problem. Whenever a chemically

synthesized agent is used against

micro-organisms, a few of the organisms

survive the application and some random

mutations will produce bacteria resistance

to the drug. Discontinuity of treatment —

patients failing to complete their course of

antibiotics — or an incorrect prophylaxis

may produce a failed cure and help the

emergence of a more resistant strain of the

bacteria we intended to eradicate.

The Antibiotic Paradox is a

problem that has been created

by overusing these life-saving

drugs to manage conditions

that could be easily addressed

just by strengthening our

immune system.


19r&D

Drug-Resistant Bacteria EnvironmentsAnd the rise of drug-resistant bacteria

is not only fostered by the direct use, or

misuse, of antibiotics in hospitals or for

individual therapy; nowadays, bacteria

also mutate in animal environments

through the widespread practice of

adding penicillin and tetracyclin to

animal feed to improve the growth

rate of healthy animals, to reduce the

amount of feed used in their diet, for

animal treatment during illness, and

to curb recurrent infectious outbreaks

caused by livestock living in cramped

and unsanitary situations. Reports by the

Natural Resources Defense Council, Inc.

have found that approximately 80% of all

antibiotics used in the US are utilized in

animal environments to promote faster

growth and less feed.11

According to the Organic Consumers

Association, the use of antibiotics

on farms has led to an increase

in antibiotic-resistant cases of

campylobacter and salmonella food

poisoning in humans.12 In particular,

virginiamycin-resistant bacteria —

which can be found in almost 50%

of supermarket-sold chicken, turkey

and pork — are directly responsible

for at least 5000 case of grave food

poisoning annually. Furthermore,

virginiamycin-resistant bacteria in chicken

are believed to be the causative agent

for the rise of synercid-resistant bacteria

in humans. The US National Academy

of Sciences claims: “The spectre of

untreatable infections — a regression to

the prebiotic era — is looming just around

the corner.”13 In a recently published

study, the Cook County Hospital (Illinois,

USA) and the Alliance for the Prudent Use

of Antibiotics reported that the use of

antibiotics from all animal sources costs

Americans $16.6–26 billion annually.13

A New Defence StrategyThe Achilles’ heel of the pharmaceutical

approach to prevention and therapy

for bacterial epidemics has shown its

limits during Europe and America’s

latest food-borne epidemics. There is

an opportunity, however, to revisit our

traditional approach to antimicrobial

and pathogen control, whether it be for

human diseases, food safety control

and/or decontamination — as in the

case of an outbreak — or to expand our

scientific and medical interest into natural

active compounds that may provide a

new and more general defence against

bacteria and viruses as well. Of all the

natural compounds being tested in the

nutraceutical and biopharmaceutical

field for their antibiotic and antimicrobial

properties, phytomolecules hold the

greatest promise for a solution to the

antibiotic paradox. Phytomolecules, a

class of plant-based biogenic substances

(which includes flavonoids, carotenoids,

terpenoids and polyphenols), are derived

from fruit and vegetables, are credited

with having healthy and restorative

properties, and as being a good source of


many of the bioactives used to produce

some of the newest biopharmaceuticals.

Recently, a Medical University of South

Carolina study reported that thanks to

catechins (a specific class of flavanoids

found in plants ranging from grape to

cocoa), coffee and tea drinkers run a

50% lower risk of contracting MRSA.14

The study also estimates that, had it not

been for coffee and tea catechins, the

number of MRSA carriers — now standing

at 2.5 million in the US — would be

much higher. Processed and raw honey

have been recently reported to be an

effective antimicrobial agent against the

proliferation of both Gram-negative and

Gram-positive bacteria.15 Furthermore,

the list of plants and plant extracts,

including echinacea, goldenseal, sage,

garlic, ginseng, peppermint and thyme,

exhibiting (either proven or suspected)

antimicrobial and antibiotic properties

grows longer by the day.16 But of all

the natural/novel compounds being

investigated by the nutraceutical, pharma

and food industries, olive polyphenols

and specifically hydroxytyrosol (HT) —

which have been shown to have a potent

antibacterial activity against E. coli 107:H57, salmonella and listeria — hold

the most promise.17

Hydroxytyrosol A recent study assessed the antimicrobial

effects of HT and other phenolic

compounds against Gram-positive and

gram-negative bacteria (Streptococcus pyogenes, Staphylococcus aureus

[S. aureus], E. coli and Klebsiella pneumoniae).18 Although the majority

of the compounds tested exerted only

minimal antimicrobial action, HT induced

powerful inhibition of four bacterial

strains.19 One of the first complete

reports of HT’s potential effects against

human pathogens demonstrated that

this natural product exerted inhibitory

actions against 49 strains of clinically

relevant bacteria, including Haemophilus influenzae, salmonella and S. aureus.20

HT, at minimum inhibitory concentrations

ranging from 0.24–31 µg/mL, had

broad-range effects against the bacterial

strains studied.20 On the basis of these

findings, the authors proposed that HT

could exert therapeutic effects for the

treatment of human respiratory tract and

intestinal infections. HT’s efficacy as an

antimicrobial also applies to its unique

activity against S. aureus’ enterotoxin

A (SEA). Laboratory experiments,

conducted at the US Department of

Agriculture in California, using CreAgri

Inc.’s proprietary HT formulation, Hidrox,

at 12%, demonstrate that the use of

HT and olive polyphenols are natural,

safe antimicrobials against food-borne

pathogens and some of their virulent

toxins, especially Shiga toxin, produced

by E. coli and S. aureus in meats, poultry

and humans.21 Similar to E. coli’s toxin,

SEA is a super antigen that contributes

to human emesis, diarrhoea, arthritis

and toxic shock. Evidence that HT may

easily penetrate tissues and cells as a

result of its unique bioavailablity, together

with the discovery of new processes to

mass produce large, safe and effective

quantities of olive polyphenols and HT for

medical and industrial applications, may

provide a viable alternative way to manage

bacterial outbreaks and deliver some

therapeutic effects not easily obtainable

with traditional synthetic antibiotics.21

The beneficial effect of HT and olive

polyphenols on the immune system and

the enhancement of the phagocytic

activity of white cells/lymphocytes indicate

that the benefits provided by the HT

and olive polyphenols may be two fold:

a direct antimicrobial activity against the

pathogens and their toxins as a result

of its direct protein-modifying activity

mechanism; the potentiating and enhancing

of innate immune defence that helps the

human body to fight the toxic effects

of bacterial infection.22–24 In addition, their

strong safety profile and ready availability

as dietary supplements (Olivenol Plus)

would justify their study as an alternative

natural treatment for epidemic bacterial

outbreaks affecting humans. HT from

olives could provide a new, more effective

and substantially safer approach to health

management and food safety.

20r&D

References1. S.R. Palumbi, The Evolution Explosion: How

Humans Cause Rapid Evolutionary Change (W.W. Norton & Company, New York, New York, USA, May 2001).

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

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

4. http://integrisok.com/cdiff.5. www.science20.com/news/mutated_

tuberculosis_a_growing_problem_in_india6. www.bcm.edu/news/item.cfm?newsID=3498.7. http://thewatchers.adorraeli.com/2011/04/27/

scientists-are-calling-for-urgent-action-by-health-authorities-worldwide-to-tackle-the-new-superbug-strains.

8. www.cdc.gov/features/worldhealthday9. www.shirleys-wellness-cafe.com/superbug.htm.10. P.R. Lee and C. Lin, “The Antibiotic Paradox:

How the Misuse of Antibiotics Destroys Their Curative Powers (Review),” Perspect. Biol. Med. 46(4) 603–604 (2003).

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

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

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

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

15. www.hindawi.com/journals/btri/2011/917505.16. www.savewithgreen.com/green-tips/herbs/

herbalantibiotics.htm.17. P.M. Furneri, et al., “Antimycoplasmal Activity of

Hydroxytyrosol,” Antimicrob. Agents Chemother. 48(12), 4892–4894 (2004).

18. E. Medina, et al., “Comparison of the Concentrations of Phenolic Compounds Olive Oils and Other Plant Oils: Correlation with Antimicrobial Activity,” J. Agric. Food Chem. 54(14), 4954–4961 (2006).

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

20. G. Bisignano, et al., “On the In Vitro Antimicrobial Activity of Oleuropein and Hydroxytyrosol,” J. Pharm. Pharmacol. 51(8), 971–974 (1999).

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

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

23. www.scipharm.at/download.asp?id=629.24. C. Manna, et al., “Biological Effects of

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

For more informationPaolo PontoniereDirector of CommunicationsCreAgri Inc.Tel. +1 510 732 6478 ext. [email protected]

Roberto Crea, PhDFounder and Chief ScientistCreAgri [email protected]. +1 510 732 6478

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22cardiovascular health

Cardiovascular Disease (CVD)

encompasses a number of different

disease processes that can affect the

proper function of the heart and the

blood vessels that supply the heart and the brain.

Two common potentially deadly consequences

are heart attack and stroke. About half of heart

attacks result from arrhythmias that interfere with

the normal pumping action of the heart, with the

other half occurring as a consequence of the

buildup of fatty deposits — called cholesterol —

in the relatively small coronary arteries that supply

blood to the heart muscle itself. Cholesterol is

a waxy, fat-like substance made in the liver and

other cells, certain levels of which are required

for the proper functioning of the body. It is also

found in some foods, including meat, dairy

products and eggs. An acute blockage of blood

flow through the narrowed vessels often occurs

as a result of the rupture of a fatty deposit

(called ‘plaques’) that cuts off the vital coronary

artery blood flow to the heart muscle, causing a

temporary lack of oxygen (known as ‘ischemia’)

that results in acute pain and subsequently

damages the heart muscle itself. Our blood

contains three main types of cholesterol:

Low density lipoprotein (LDL), often referred

to as ‘bad cholesterol,’ increases the risk of

heart disease. It carries fat to all areas of the

body and, according to the National Cholesterol

Education Program, levels from 130-159 mg/dL

are considered to be borderline high.

High density lipoprotein (HDL), frequently

labelled as ‘good’ cholesterol, carries fats

from the heart and other areas of the body

back to the liver for removal. A high level of

HDL in the blood indicates a healthy heart as

it is associated with lower levels of LDL and

therefore less plaque formation.

Very low density lipoprotein (VLDL) is formed

from a combination of cholesterol and triglycerides.

It is heavier than LDL and is also associated with

atherosclerosis and heart disease.

Dietary Approaches to Lowering CVD RiskDietary approaches to lowering the risk of CVD

include reducing consumption of saturated

and trans fatty acids in the diet and increasing

that of helpful heart protecting bioactive food

components, such as monounsaturated fatty

acids, plant sterols, omega-3 fatty acids,

dietary fibre, dietary antioxidants, folic acid and

vitamin B12.

FormuLAtiNg to tArgEt ChoLEStEroL AND hEArt hEALth



Plant SterolsThe reduction of high blood cholesterol is an

important line of attack in the fight against CVD

and its necessity has led to the development of

important drugs, such as cholesterol-lowering

statins. In addition, increased intake of various

cholesterol fighting dietary components, such

as plant sterols (phytosterols), can be of help in

combating hypercholesterolemia and CVD.

Sterols are an essential constituent of cell

membranes in animals and plants; cholesterol

is the sterol found in human cells, whereas

phytosterols are produced by plants. According

to some studies, phytosterols may help to

lower LDL cholesterol levels by as much

as 15% by competing with cholesterol in

the digestive tract and blocking its intestinal

absorption — this has lead to a health claim for

plant sterols being recognized by the US Food

and Drug Administration (FDA). Phytosterols

were first marketed in fortified margarines and

have proven to be effective in lowering blood

cholesterol at doses of about 2 g/day. The

development of new food formats containing

plant sterols — such as bread, cereals,

beverages, yoghurt and yoghurt drinks and low

fat cheese — are important to spur continued

market growth in the sector.

The body manufactures about 80% of the

cholesterol in serum and body tissues — only

about 20% comes from food. Everyone inherits

a different body factory; although two individuals

may consume identical diets, their cholesterol

patterns may vary significantly. Because LDL

cholesterol constitutes the largest fraction, it and

total cholesterol follow the same pattern; when

one is high, so is the other.

Omega-3 Fatty AcidsThe FDA has also approved a qualified health

claim for products containing the omega-3

fatty acids eicosapentaenoic acid (EPA) and

docosahexaenoic acid (DHA). In a study

published in the American Journal of Health System Pharmacy (March 2007), patients with

high triglyceride levels and poor coronary artery

health were given 4 g/day of a combination

of EPA and DHA in addition to some

monounsaturated fatty acids. Patients with very

unhealthy triglyceride levels (above 500 mg/dL)

on average reduced their triglycerides by 45%

and their VLDL cholesterol by more than 50%.

In addition, there is some suggestion that

DHA may reduce blood levels of C-reactive

protein, a biomarker of inflammation. The

American Heart Association recommends

eating 0.5–1.8g of EPA and DHA per day to

protect against heart disease and, according to

Packaged Facts, sales for omega-3 containing

foods were $2 billion in 2006. In 2011, retail

sales of foods and beverages enriched with

omega-3 fatty acids are expected to exceed

$7 billion.

Dietary Fibre Fibre can protect against coronary heart

disease by lowering blood cholesterol,

attenuating blood triglyceride levels, decreasing

hypertension and normalizing postprandial

blood glucose levels. The consumption of

dietary fibre, especially water-soluble fibre,

is inversely associated with coronary heart

disease risk and the National Academy of

Sciences recommends a fibre intake of

38 g and 25 g/day for men and women,

respectively, based on an intake of 14 g of

fibre/1000 calories. Intakes of 5–10 g of soluble

viscous fibre/day can reduce blood cholesterol.

In the US, the FDA has approved two health

claims for soluble fibre — for beta glucan

found in oats and psyllium seed husk. The

consumption of nuts may also have important

health benefits for the heart and a qualified

health claim for walnuts has been approved


24

For more informationDr Ram ChaudhariSr Executive Vice President, Chief Scientific OfficerFortitech, [email protected]

by the FDA. Many nuts are exceptionally rich

in fibre and nutrients that may have a positive

effect on heart health.

FlavonoidsDiets rich in fruit and vegetables can protect

against heart disease — various phytoestrogenic

compounds that may be important for heart

health are found abundantly in soy, flax seed oil,

whole grains, fruit and vegetables. In addition,

other bioactive flavonoids found in fruits,

vegetables and teas are believed to be beneficial

for cardiovascular health. In a 2007 study, Finnish

researchers found that among 1400 middle-aged

men, after taking into account known risk factors

for heart disease, those with the lowest intake

of flavonoids were at the greatest risk of heart

disease. Flavonoids also contain antioxidants

and may protect LDL cholesterol from

oxidation. Popular sources of antioxidants are

‘superfruits,’ such as açai, mangosteen, goji and

pomegranate, as well as more readily available

fruits such as blueberries and strawberries.

Vitamins and CVDIncreased consumption of antioxidant vitamins

can have a beneficial effect on CVD risk through

their effect on the major contributors (such as

hypertension and diabetes mellitus) or direct

effects on the molecular mediators of CVD.

For example, several epidemiologic studies

have found an inverse association between

plasma vitamin C levels and blood pressure,

an association that was particularly strong

among women. Vitamin E is another important

antioxidant and can, in concert with vitamin C,

help to reduce the risk of CVD by preventing

free radical damage of LDL cholesterol.

Polyphenol SubstancesFrench maritime pine bark is another form of

oligomeric procyanidins (polyphenol substances

in the plant kingdom) that has been shown

to help in relaxing the vasculature, enhancing

microcirculation by increasing capillary

permeability and cutting cholesterol levels.

Curcumin is the polyphenol responsible for

the distinctive yellow colour of turmeric and,

according to research noted in the International Journal of Vitamin Nutritional Research, it

reduces cholesterol by interfering with intestinal

cholesterol uptake, increasing the conversion of

cholesterol into bile acids and in turn increasing

their excretion. Several studies have reported that

curcumin is beneficial in lowering LDL and raising

HDL in addition to reducing the lipid peroxidation.

Ten human volunteers were given 500 mg of

curcumin for 7 days during a controlled trial at

Amala Cancer Research Centre in India. After

7 days they noted a 29% increase in HDL and

an 11.6% reduction of total cholesterol. Lipid

peroxidation was also reduced by 33%.

To promote consumer acceptance of

cholesterol lowering ingredients in fortified food

or beverage products, manufacturers will need

to clearly communicate:

• the ingredient’s efficiency in lowering

cholesterol (percentages, time span, etc.)

• the effective daily dosage

• scientific backing of claims

The FDA has approved several health claims for

ingredients that support heart health:

• 25 grams of soy protein/day as part of a

diet low in saturated fat and cholesterol may

reduce the risk of heart disease.

• diets low in saturated fat and cholesterol that

include at least 1.3 grams of plant sterol esters

or 3.4 grams of plant stanol esters, consumed

in two meals with other foods, may reduce the

risk of heart disease.

• in 1997, oats boosted the star power of fibre

with the FDA health claim, “three grams of

soluble fibre from oatmeal daily in a diet low in

saturated fat and cholesterol may reduce the

risk of heart disease.”

The FDA also approved a qualified health claim

for nuts: “scientific evidence suggests, but

does not prove, that eating 1.5 oz./day of most

nuts, such as walnuts and almonds, as part of

a diet low in saturated fat and cholesterol may

reduce the risk of heart disease.” Nuts to which

this claim applies, in addition to walnuts and

almonds, include hazelnuts, peanuts, pecans,

some pine nuts and pistachios.

Formulating Functional Foods and Beverages to Lower CholesterolJust as there are many products on grocers’

shelves that promote a myriad of benefits for

a multitude of health conditions, we are seeing

increased demand for nutrition that strategically

promotes heart health. There are a host of

considerations for food developers looking to

incorporate specific nutrients into cholesterol

lowering products. These include responsible

examination of interactions and synergies

between various ingredients; a combined use

may enhance the cholesterol lowering effects of

ingredients to levels higher than expected with

individual use.

Another important consideration is the

delivery channel for these nutrients, as different

demographics vary in food and beverage

preferences. Nutrients perform and interact

differently depending on how, and in what

application, they are integrated; various market

forms may need to be explored, depending on

the end use. Good practice calls for high quality

nutritional blends that address these issues

and will in turn gain consumer confidence in

the product and encourage repeat purchases.

Additionally, sensory changes caused by

functional food ingredients or any nutrient should

be minimized at the beginning of the premix and

finished product development phase, rather

than later in the process.

Although most of these products are

complex, simple steps should still be followed:

• understand the physical and chemical

properties of the functional ingredient

and use the correct type and amount in

the formulation.

• be aware of the impact that processing

conditions will have on your ingredient’s

efficacy and bioavailability; heat hold time,

sheer extrusion and other unit operations can

all reduce the stability of nutrients.

• meeting the label declarations at the

end of shelf life is a must, so adjust your

formulation accordingly.

• many nutrient ingredients are sensitive to

storage conditions; heat, light and humidity

can adversely affect them so they need to be

stored properly

• care should be taken with certain functional

ingredients with increased solubility or

microencapsulation if you wish to minimize

interactions, unwanted flavours or need to protect

ingredients from adverse processing effects.

cardiovascular health

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

ARTINIA® is a registered trademark of Novus Nutrition Brands, LLC. © 2011.

ARTINIA® supports healthy arteries.*The heart needs clean, healthy arteries to function at its best.*

ARTINIA is an innovative fiber that supports the body's natural defenses against

oxidized-LDL cholesterol.* This all-natural, GRAS ingredient is gluten-free, Kosher, non-GMO

and hypoallergenic. Give your next heart health product an arterial advantage.

Choose ARTINIA.

Healthy arteries support a healthy heart.*

To learn more about ARTINIA visit www.stratumnutrition.com

N U T R I T I O NA Novus International Business

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new_artinia_NBT.pdf 1 10/19/11 11:27 AM



the findings of the trial show that

the heart naturally strengthens

when the combination supplement

(PycnoQ10) is taken — which in

turn increases the blood volume ejected

with each beat. As a consequence, the

oxygen-rich blood supply to the organs

improves and patients become more

physically energetic and, furthermore, blood

pressure, heart rate and respiratory rate are

seen to improve.

Pycnogenol is a natural plant extract

originating from the bark of the maritime

pine that is found to contain a unique

combination of procyanidins, bioflavonoids

and organic acids, which offer extensive

natural health benefits. Coenzyme Q10

is a natural substance produced by the

body, belonging to a family of compounds

called quinines, which works by acting in

conjunction with enzymes to accelerate

the metabolic process, providing the

energy that cells need to digest food, heal

wounds, maintain healthy muscles and

support numerous other bodily functions.

Heart failure is a common, chronic, long

term condition that develops as a result

of hypertension and occurs when heart

chamber walls wear out and heart muscle

weakens. The disease can be costly,

disabling — and potentially deadly — and

is characterized by the heart’s inability to

pump or eject sufficient amounts of blood

to the organs.

The 12 week single-blind, placebo

controlled observational study investigated

the effectiveness of Pycnogenol

and Kaneka CoQ10 (PycnoQ10)

supplementation in 53 patients. Subjects

were between the ages of 54 and 68 and

had mild to moderate hypertension with

stable congestive heart failure. Patients

recruited had been diagnosed with heart

failure with an ejection fraction lower

than 40% of their original capacity. The

ejection fraction — the pumped blood

volume to total left heart ventricle volume

— was measured by high resolution

ultrasound. Additional inclusion criteria

were a stable level of heart failure within

the past 3 months and stable New York

Heart Association (NYHA) class II (mild

symptoms) or III (moderate symptoms)

heart failure classification, a system that

relates symptoms to everyday activities

and the patient’s quality of life. All subjects

were taking prescribed heart medication

and most patients used three or more

drugs for heart failure treatment.

Patients were divided into two groups,

one of which received capsules with

a combination of 15 mg Pycnogenol

and 50 mg CoQ10 from Kaneka — the

other received placebo capsules — in

addition to their individual prescription

medications. The treatment and control

groups were equivalent at baseline.

Patients were instructed to take seven

capsules each day after breakfast in the

hEArt hEALiNg piNE BArk

A groundbreaking new study has shown that the pine bark supplement Pycnogenol, taken

with Coenzyme Q10, when consumed by stable heart failure patients, can help to improve

heart function. The study, which was carried out by Chieti-Pescara University in Italy, has

revealed that stable heart failure patients are showing improvement in health when taking

a combination of Pycnogenol and Coenzyme Q10.


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

FLAVEX® Naturextrakte GmbH · [email protected] · www.flavex.com

A5 quer-4c-D-F-E:Layout 1 07.09.2010 15:23 Uhr Seite 3

morning and their exercise capacity, as

judged by walking on a treadmill, ejection

fraction and distal edema (swelling in the

leg) were evaluated.

At the conclusion of the 12 week

study, there was a significant decrease

in systolic and diastolic pressure in

addition to a decrease in heart rate in

the PycnoQ10 group, compared with

marginal improvements in the control

group. Systolic and diastolic pressure was

notably lowered with PycnoQ10 from 139.2

to 133.2 mmHg and 82.3 to 77.3 mmHg,

respectively, versus 140.3 to 139.5 mmHg

and 83.4 to 81.2 mmHg in the control

group. Heart rate was also significantly

lowered from 78.4 to 74.2 beats per

minute, as compared with 79.1 to 78.4

in the control group. Furthermore, there

was a considerable decrease in respiratory

rate in PycnoQ10 patients, from 23.1 to

21.2 breaths per minute, versus 23.3 to

22.3 in the control group. The treatment

with PycnoQ10 was found to significantly

increase heart ejection fraction by 22.4%

after treatment, whereas it only slightly

decreased in the control group. Gianni

Belcare, a lead researcher in the study

commented: “Many conditions that lead to

heart failure cannot be reversed, but heart

failure can often be medically managed

with good results …This study shows that

a combination of Pycnogenol and CoQ10

offers an effective, natural solution as

adjunct for heart failure”

The physical abilities of patients

improved substantially as evidenced

by 3.3 times longer walking distance

on a treadmill in PycnoQ10 treated

patients, versus marginal improvement

in the control group. As the heart is

strengthened, a larger blood volume is

pumped with every beat, which allows

the heart to lower the beat rate and still

supply body organs with sufficient oxygen.

The quality of life of patients is also

improved with PycnoQ10, as validated

with the Karnofsky Index, a performance

scale that rates patients according to

their functional impairment — at baseline

patients had Karnofsky values of 43%,

which is categorized as “handicapped

and dependent on qualified medical

help.” After treatment with PycnoQ10 the

values has risen to 54.7%, defined as

“help and medical assistance are often

required.” No significant improvement

of Karnofsky Index was observed in

the control group. The distal edema,

expressed as the percentage of the initial

volumetric value, decreased significantly

to 72% in PycnoQ10 treated patients

but was increased by 4% in the control

group. Nine PycnoQ10 treated patients

(out of 32) and three (out of 21) taking the

placebo improved NYHA class.

The study revealed decreased blood

pressure and heart rate, confirming results

from prior studies using Pycnogenol and

CoQ10. Previous studies have found

that Pycnogenol significantly improves

endothelial function and consequently

improves hypertension in addition to long

term consequences such as renal function

problems. To date, Pycnogenol has been

investigated in more than 30 clinical trials

related to cardiovascular health.

For more informationSébastien BornetDirector of Global MarketingHorphag ResearchTel. +41 227 102 626 www.pynogenol.com


28 beverages

Asia Pacific for the Future During the past 2 years, Western Europe

and Latin America have proved the most

successful markets in terms of volume

growth in the energy and sports drinks

sector, accounting for almost 75% of

the worldwide growth rate of sports

and energy drinks. The good news for

beverage producers is that both regions

are predicted to continue this growth

curve in the coming years. Conversely, the

traditional stronghold of North America,

is beginning to decline, although it still

accounts for half of the total global

volume sales. Despite the promise of

Eastern Europe, the real future growth

area is the Asia Pacific region, from

where the energy drink concept emerged.

Predicted growth across this region in

absolute figures is 139 million litres — half

of global predicted growth.

Functional Water: North America Sets StandardsIn North America, it is functional waters

that are picking up the pace; the area

accounts for 60% of global volume sales

of functional bottled water and growth is

predicted to continue. It is followed by

Western and Eastern Europe, which have

predicted volume sales of 100 million and

34 million litres, respectively. Whereas

the Asia Pacific region is still a sizeable

market in terms of volume of sales (953

million litres in 2009), it ranks low in relative

growth predictions for the near future.

Powder Drinks: Latin America Heating UpLatin America leads the way in volume

growth — forecast at 12.6% during

the coming years — for instant powder

drinks, but Asia Pacific has the largest

predicted growth (14.1%) for the near

future. Close behind Latin America in

terms of volume, it accounts for ten

times the volume of instant powder

drinks sales of North America. Although

volume sales of instant powder drinks

are predicted to decline in Western

Europe over the coming years this is still

a substantial market, with more than

60,000 tonnes sold in this region in the

past year alone.

Carbonated Soft Drinks: New PlayersThe top five countries for carbonated

soft drinks volume growth are Brazil,

China, Argentina, India and Nigeria,

while established markets such as North

America, Western Europe and Eastern

Europe look set for negative growth over

the coming years. Interestingly, however, a

recent survey found that countries such as

France had seen a recurrence of interest

in smaller categories such as carbonated

drinks (volumes rose by 2%) and in South

Africa interest in health and wellbeing has

been driving the sales of diet carbonates,

showing a 25% increase in value sales of

this category throughout 2009.

Fruit Juice: India’s favouriteAccording to a recent survey by Britvic,

sales of soft drinks in India have soared,

led by fruit and vegetable drinks, which

have a 14% share of the market by value.

Figures from 2009 show just how highly

the Indian market prizes this category,

which contributed 18% of the overall value

growth in an already booming market.

In South Africa, their popularity is driven

by increased health awareness and the

French preference for them continues.

Things are different, however, in more

developed markets such as the UK.

Increasingly, consumers have responded

to recession by downsizing; pure juice

saw sales decline by 4% to a value of

£1163 million, whereas those of juice

drinks rose by 3% to reach £501 million

sales value.

thE ChANgiNg FACE oF BEVErAgES Despite a global recession, health is still the fastest growing focus for food and

drink producers, registering a year on year growth between 2006 and 2009 of 18%,

compared with the 14% growth of ‘convenience’ products. However, with increasing

challenges in the regulatory environment and consumer confidence low in many

developed countries, this is no time for food and drink producers to rest easy.


30beverages

Major Trends Continue UnabatedMega-trends, such as health, are here

to stay in both emerging and developed

regions. New health themed product

launches have kept apace with one of

the biggest trends to date: convenience.

Statistics from Innova have shown

that between 2006 and 2009 launches

promoting convenience grew by 14%,

whereas those promoting health grew by

18%. Owing to its status as the fastest

growing mega-trend, companies that

focus on this theme in their food and

drink products look set to maximize the

marketing opportunities presented by the

present climate.

Consumers in developed countries are

working longer hours, have less leisure

time and subsequently feel that they

lack energy, which is driving a growing

health beverage sub-trend for energy

maintenance products. Innova claims

that ethical issues and the recession also

dramatically impact the products around

us. As James Russo, vice president

of Global Consumer Insights at The

Nielsen Company commented: “While

purse strings may be loosening in some

markets, there’s clearly a big difference in

the pace of expected recovery between

the emerging and developed markets.

In the more developed economies,

consumers’ increased confidence is

not yet translating into a widespread

readiness to start spending.”

The Power of HealthOpen any newspaper in the developed

world and the issues surrounding obesity,

gut health, cholesterol and diabetes are

easy to find. As health and well-being

play such a predominant role in our

media, daily concerns and lifestyle, an

increasing number of consumers are

seeking functional foods and drinks that

help to promote a healthy lifestyle and an

increased sense of well-being. Considering

the prominence of such concerns, it is

no surprise that beverage producers

offering products that are ‘low in’ ‘free

from,’ ‘natural and organic’ and ‘balanced

energy release’ are set for a long and

prosperous future. Stimulating substances

such as caffeine and guarana are falling

out of favour, whereas those promoting

robust health and vitality and boasting a

long lasting performance are becoming

more attractive to the casual consumer in

addition to the serious athlete. Lowering

the caloric value of drinks and ensuring

that they are free from artificial additives

and preservatives have been key focus

areas across the major markets during

recent years. An increase in consumers

who demand health as their right, even in

drinks that are traditionally less healthy, will

perpetuate this trend.

Sustained Energy Boost An increasingly sedentary and busy

population is continuing to push energy

and sports drinks into the mainstream.

Leaving behind their perception as

specialized for younger consumers and

athletes, beverages that both provide and

maintain energy are continuing to increase

in popularity. In the search for beverages

that provide balanced and prolonged

energy release, however, traditional

energy boosters such as caffeine, taurine

and guarana are being replaced by

natural ingredients such as Palatinose

(isomaltulose) and ginseng

Health from the Inside OutIncreasingly, consumers are realizing

the importance of nutrition in health

maintenance and demand products that not

only promote energy and offer them weight

management alternatives, but ensure that

they are as well as possible from the ‘inside

out’. These include the massive explosion in

interest in the area of digestive health during

the past decade and the growing interest

in promoting heart health, bone health and

maximizing movement into later life. Recent

research lists Actimel in the UK’s top 10

soft drinks by take-home sales value in

2009, demonstrating the power that health

beverages now have against traditional

take-home beverages.

The emphasis on well-being and

promotion of health, combined with an

ageing, less active population has led to an

increase in bone and joint health products

in the beverages sector; beverages

carrying bone health claims will continue to

prove highly successful in the 40–50 age

group. Examples of successful products

in this area include Activ Ossia, launched

by Clesa in Spain, and Radenska Plus

launched in Slovenia. Marketed as the

“perfect partner to help you take care

of your bones” and “increasing calcium

absorption and the improvement of a

healthy digestion,” respectively, they both

contain inulin as the active ingredient.

Evidently the power of all things healthy

is impacting the beverages sector in

ways that could only have been imagined

10 years ago. To capitalize on these

trends, BENEO has developed a range

of functional ingredients that ensure new

product innovations deliver the optimal mix

of technical, health and nutritional benefits

to meet today’s demanding consumer

requirements. BENEO can help drink

producers to meet the increased demand

for beverages that promote sustained

and balance energy needs in addition to

addressing health concerns.

As health and well-being play such

a predominant role in our media,

daily concerns and lifestyles, an

increasing number of consumers

are seeking functional foods and

drinks to promote a healthy lifestyle.

For more informationTim Van der Schraelen,Marketing Communication Manager BENEOTel. +32 1680 [email protected]


32sports nutrition

in 2010, the global market for sports performance and energy

products was worth an estimated $42 billion, of which sports

and energy drinks accounted for 86% — ahead of both sports

supplements (10%) and sports foods (4%). In the same year,

global sales of sports and energy drinks amounted to an estimated

20 billion litres in volume terms, a rise of almost 38% compared with

2006. During this time, global per capita consumption was seen to

grow from 2.2 litres to 2.9 litres. However, although sports drinks

accounted for 70% of global market volume in 2010, this represents

a decrease from more than 75% in 2006. In addition, the market is

coming under an increasing amount of pressure from coconut water,

marketed as offering similar benefits in a more natural form. Global

sales of this product are believed to be in the region of $500 million

and, if trends persist, are poised to break through the $100 million

barrier in the US — both PepsiCo and Coca-Cola have invested in

this growing market.

In terms of geography, the US has the world’s largest market

for sports performance and energy products by some distance,

accounting for more than 40% of the global total. Although sports

and energy drinks accounted for a leading 77% of US market value

in 2010, the share taken by supplements is, at 17%, comparatively

high. Other significant regions/countries include Europe and

Japan, which accounted for 15% and 12% of global market value

respectively in 2010. Within the European region, Germany and the

UK are the largest markets for sports nutrition.

At present, it is hoped that sporting participation rates in the UK

will receive something of a boost from the country’s hosting of the

2012 Olympic Games and will in turn result in an upsurge in the

number of people consuming sports nutrition products. Within the

last few years, a number of new initiatives have been launched to

increase participation rates, one example of which was ‘Places

People Play,’ a new scheme introduced towards the end of 2010

that will see up to £90 million invested into new sports facilities and

playing fields. However, there has been concern that some of the

spending cuts announced by the present Government will have an

adverse effect on sports participation.

On a global scale, the industry’s consumer base in general, and

for sports foods and supplements in particular, remains limited in

size. This is especially true amongst women and older consumers,

many of whom doubt the health claims and promises of efficacy

offered by sports nutrition products. Across much of the developed

world, activities such as walking, running/jogging, cycling and

swimming remain the most popular forms of exercise. Lifestyles

have generally become healthier during the last couple of

decades, although there are still large numbers of people

who perform little or no exercise.

Industry StructureFrom a supply perspective, the global market for sports

performance and energy products is largely dominated

by multinationals such as PepsiCo and The Coca-Cola

Company (TCCC), although it also comprises a number of

smaller niche operators. The dominant position of companies

such as PepsiCo can be attributed to the global strength of their

leading sports and energy drinks brands. From a geographical

perspective, many of the industry leaders are headquartered in

FAStEr, highEr, StroNgErThe global market for sports performance and energy products has displayed impressive growth

in recent years. Much of this is the result of an increased adoption of healthier lifestyles across

the world and is supported by technological improvements, which have enabled manufacturers

to develop sports nutrition products that are better suited to consumer demands.


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34sports nutrition

North America or Europe, reflecting the size of these markets. The

number of suppliers of sports supplements is especially high in the

US and levels of merger and acquisition activity have been high

in the industry of late. Some of the largest deals have included

GlaxoSmithKline’s purchase of Maxinutrition in 2010, in addition to

Glanbia’s acquisition of Optimum Nutrition 2 years previously.

New Product Development and InnovationNew product development (NPD) and innovation remains critical

within the sports performance and energy products market,

although it is worth noting that health claims legislation is expected

to impact upon this area during the coming years. In most

instances, health remains the major driver of the industry’s NPD and

increasing consumer demands have led manufacturers to develop

products offering a greater variety of health benefits, such as

increased performance during exercise and faster and/or improved

recovery afterwards. In a bid to widen the market’s consumer base,

some manufacturers have also been developing new products

specifically tailored towards particular sociodemographic groups,

such as women or children. Within the sports and energy drinks

market, fortification with additional vitamins and minerals remains a

popular health claim, accompanied by a trend towards low/reduced

sugar and/or calories, as well as additive-free products.

The market still has some way to go before it achieves its

full potential. The main reason for this is the limited size of the

consumer base in many parts of the world, and the fact that

penetration rates are low for certain sports nutrition products.

For example, many people continue to shun sports, and

particularly energy, drinks on health grounds, associating these

products with excessive amounts of sugar and caffeine. Until

recently, the distribution of many sports nutrition products

was confined to specialist outlets, which has only served to

reinforce the sector’s niche image. However, as the market has

developed, mainstream retail outlets such as supermarkets

and hypermarkets have taken a growing share of sales — for

example, mass market retailers now account for almost 70% of

the large US sports nutrition market. Also worthy of mention is

the Internet, with online sales having captured an increasingly

significant share of the market in sectors such as sports

supplements. However, the potential of the Internet as a sales

channel is yet to be fully exploited in many parts of the world,

which presents a potentially lucrative opportunity. Competition

from vitamins and other, similar products is likely to remain

strong within the sports supplement sector.

Sports nutrition products can offer a number of performance

enhancing benefits when used in the appropriate setting. However,

many drinks, snacks and supplements are now freely available

and therefore often consumed by both elite sports performers and

those simply taking part in exercise to keep fit. Although these

products are unlikely to be harmful to non-elite athletes, they are

also unlikely to measurably improve performance and, particularly

in the case of energy boosting products, often provide unwanted

calories. Interestingly, the sports nutrition market appears to be

reacting to this demand and there are now a number of ‘zero

calorie’ or ‘light’ options to choose from. It is also important

to recognize that sports nutrition products should be used in

conjunction with, and not to replace, a healthy and balanced diet

that is rich is both macro- and micronutrients.

Future GrowthMost sectors of the global market for sports performance and

energy products are poised for further growth during the coming

years. Although annual growth rates may slacken a little as some

of the categories mature, it seems likely that continued advances

in technology and research will allow manufacturers to develop

products better suited to consumer needs. The fact that the health

and nutritional profile of many products is being improved (by

reducing sugar levels, for instance) can only assist in attracting

more consumers to the category.

Future growth is anticipated across all three of the market’s

main sectors in the short to medium term. The sports drinks

sector is expected to continue expanding, although stagnant

demand in the large US market may hold back growth. It is

possible that this may be offset by increasing sales in developing

regions, whereas the distinction between isotonic, hypertonic

and hypotonic drinks is expected to become sharper in markets

such as the UK. Energy drinks look set to remain as one of the

most dynamic performers within the global carbonated beverages

market. Uptake is expected to continue in potentially huge

markets such as the US and China, whereas the development of

more convenient products (such as energy shots) is likely to result

in greater frequency of usage.

As consumers become more demanding and health aware, the

number of hybrid products that combine the benefits offered by

sports and energy drinks coming to market may well increase.

Sports foods look set to derive further benefit from the trend

towards healthier snacking in parts of the world such as North

America and Western Europe, and the potential to extend sports

drinks brands into this sector (as GlaxoSmithKline has done

with Lucozade) is considered to be reasonably high. Outside

the US, global sales of sports supplements are likely to be held

Although annual growth rates

may slacken a little as some of

the categories mature, it seems

likely that continued advances

in technology and research

will allow manufacturers to

develop products better suited to

consumer needs.


36sports nutrition

back by a limited consumer base, scepticism about the efficacy

of the products themselves and strong competition from other

supplements (such as multivitamins).

At this point, it is worth noting that future growth levels are likely

to be higher once the economic situation improves, as many sports

nutrition products command fairly high prices. Higher disposable

income levels are also likely to result in greater participation in

sports and exercise — for example, lapsed gym-goers often cite

price/cost as the main reason they have stopped exercising.

Key Trends Driving User Uptake Although sales of sports and energy products continue to grow (and

at a fairly rapid rate in the case of energy drinks), overall household

penetration remains on the low side for most of the world’s markets.

The major challenge for the industry is therefore to appeal to a wider

user base, which means reaching out to different demographic

groups, capitalizing on the growing interest in health and wellness

and continuing to drive new product innovation.

With category penetration generally low and in some instances

very low (for example with females, children and older people),

manufacturers have attempted to broaden their appeal by adapting

products to reach out to new consumer groups — particularly

evident within the sports supplements sector. Traditionally the

preserve of dedicated bodybuilders wanting to increase their

musculature with protein supplementation, manufacturers such

as Maxinutrition are now segmenting their respective product

portfolios. The company’s range now includes Maxitone (which

contains products specially formulated for women), Maxifuel (which

is specifically formulated for endurance athletes) and Maximuscle,

which is specifically formulated for muscle gain. Products geared

towards women and children have also been launched within the

energy drinks sector.

Manufacturers face two particular challenges in this area. The

first is to overcome perceptual barriers in taking supplements

in pill or powder format (such as in shakes) and the negative

connotations with taking illegal substances. The second is to

convince consumers that supplements can do more than just aid

weight gain and that they are capable of improving other aspects

of physical performance or health and well-being. Generally, the

sports nutrition category relies heavily on endorsements from

sporting celebrities for its credibility and appeal. Major supplement

manufacturers have used celebrity endorsement to appeal to a

wider demographic by using female and endurance sports stars,

as well as to provide credibility.

Of particular note is the extent to which many manufacturers are

developing products with increasingly specific uses; for example,

isotonic, hypertonic and hypotonic drinks all designed for post-

exercise consumption but with varying levels of carbohydrate

depending on the athlete’s individual requirements. Such specificity

will no doubt appeal to professional athletes and serious amateurs.

However, it may be more difficult to appeal to a wider consumer

base with such specific products.

The Growing Demand for NaturalThere is a growing trend across all food and drink categories for

natural product alternatives — free from artificial ingredients and

additives. Although sports nutrition products are not traditionally

thought of as natural products, there have been recent innovations

that claim to provide functional performance by using natural

ingredients. One such example is coconut water, which is

increasingly being positioned as a competing product to traditional

sports drinks. ‘Natural’ product innovations are likely to continue

to grow and become a feature of the category, but their ability to

survive in the market place will be determined by the confidence

(perceived or actual) that consumers have in the ability of the

product to live up to its claims.

For more informationThe content of this article has been extracted from the Leatherhead Food Research report, The Global Market for Sports Performance and Energy Products and is reproduced with kind permission. To obtain a copy of the report, please contact

Market Intelligence SectionLeatherhead Food InternationalRandalls Road, Leatherhead Surrey KT22 7RY, UK.Tel. +44 1372 376 [email protected]


38sports nutrition

New clinical research into a natural

immune health ingredient,

Wellmune WGP, may transform

the way in which athletes, trainers

and coaches approach supplementation.

In studies involving marathon runners and

cyclists in a heat stress lab, Wellmune WGP

reduced the incidence of upper respiratory

infection symptoms and activated protective

immune responses that maintain health.

What is Wellmune WGP?Wellmune WGP is a food, beverage and

supplement ingredient that is clinically

proven to safely prime the key immune

cells that help to keep the body healthy.

It is a glucopolysaccharide derived from

the cell walls of a proprietary strain of

baker’s yeast (Saccharomyces cerevisiae)

and triggers human immune defences

that have evolved during thousands of

years to protect the body. Researchers

have demonstrated that Wellmune WGP

mobilizes billions of innate immune

cells that are part of the body’s natural

defences, helping these cells to do their

jobs effectively without overstimulating the

immune system, which can be harmful to

long-term health. This unique ingredient’s

patented, year round protection is the

culmination of more than $300 million

invested in research with leading university

and government institutions.

University of Houston StudyEarlier this year the Department of Health

and Human Performance at the University

of Houston conducted a clinical study that

found that Wellmune WGP might enable

both recreational and elite athletes to

exercise longer and harder with less risk

of the immune system suppression that

normally occurs following high intensity

exercise. The effectiveness of the immune

system drops sharply below its normal

state 2–6 hours after strenuous exercise,

gradually recovering within 24 hours.

“During this ‘open window’ period, the

athlete is more susceptible to infection,

which may result in lost training time as

well as missed work or school,” explains

Dr Brian McFarlin, lead researcher and

associate professor of exercise physiology,

nutrition and immunology at the University

of Houston.

Study DesignThe randomized, double-blind, placebo

controlled study involved 60 recreational

athletes (31 women, age 22 ±5, and 29

men, age 23 ±5) engaged in sustained

aerobic exercise. Following initial

screening, study subjects were given

either a placebo or 250 mg of Wellmune

WGP daily for 10 days. At the end of

the period, the athletes rode an exercise

bicycle for approximately one hour in a

heat stress chamber, in which exercise

conditions were set at 38 °C (100 °F)

and 45% relative humidity to create an

environment that placed the athletes

under physiological and psychological

stress. The athletes were closely monitored

during the exercise challenge to ensure

their safety, and blood samples were drawn

at day 0, immediately before and after the

exercise session and again 2 hours post

exercise. The samples were then analysed

for 25 immune system measurements.

Using a crossover study design,

the athletes next observed an 8 day

‘wash out’ period during which no

supplement was given to clear their

bodies of any supplement effect. The

study subjects then repeated the 10

day supplementation with the other

test variable, at the end of which they

replicated their initial exercise regimen.

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

Effect of Wellmune WGP on Self-Reported Health Score

Week 2Week 4

Placebo 250mg Wellmune WGP

8

2

3

1

4

5

6

7

0

* *

POMS Vigor Factor

POM

S Sc

ore

BaselineWeek 2Week 4

Placebo

25

20

15

10

5

0250mg Wellmune WGP

Week 2Week 4


18

10121416

86

4

2

0

*

*

Subjects Reporting URTI Symptoms

Num

be

r of S

ubje

cts

Ind

ica

ting

URT

I Sym

pto

ms

Figure 1: Effect of Wellmune WGP on self-reported health scores.

Figure 3: POMS vigour factor.

Figure 2: Subjects reporting URTI symptoms.


39sports nutrition

Study ResultsStudy subjects taking Wellmune WGP

had statistically significant higher

concentrations of monocytes in their blood

compared with blood samples given while

taking the placebo. The higher monocyte

level was recorded immediately before

and after exercise, as well as 2 hours

post exercise. When taking Wellmune,

study participants had higher levels of

key cytokines (IL-2, IL-4, IL-5 and IFN

gamma) following lipopolysaccharide (LPS)

stimulation. LPS is derived from Gram-

negative bacteria and is used to mimic a

foreign challenge to stimulate an immune

response. In addition, the data showed

higher levels of plasma cytokines (IL-4,

IL-5, IL-7, IL-8, IL-10 and IFN gamma) 2

hours after exercise. All the above results

were statistically significant (p<0.05).

The effect of the supplement on

LPS-stimulated IL-4 and IL-5

production suggests that leukocytes

were primed for higher plasma

cytokines that directly mediate innate

and humoral dependent immune

responses. The research demonstrated

that not only was the ‘open window’

effect reduced, but that a higher level of

immune responsiveness than the study

subjects’ normal immune state was

achieved. “Wellmune provided a greater

degree of protection before and after

exercise, as measured by monocyte

concentrations and certain protective

cytokine levels,” says Dr McFarlin.

“It may enable athletes to maintain a

strenuous training programme, avoid

downtime and ultimately enhance their

overall athletic performance.”

Marathoner StudyThe immune health benefits of Wellmune

WGP were also demonstrated in a

clinical study with marathon runners, who

experienced increased vigour and mental

clarity and a reduction in fatigue and upper

respiratory tract infection symptoms. The

results were published in the Journal of Sports Science and Medicine (2009).

Study DesignThe double-blind, placebo controlled

study included 75 marathon runners (35

men and 40 women) between the ages of

18–53, with a mean age of 36. Subjects

consumed 250 mg of Wellmune WGP or

a placebo daily for a period of 4 weeks

— both groups monitored and recorded

symptoms that included nasal congestion,

runny nose, sore throat, sneezing, cough,

fatigue, headache, general malaise and

body aches. The study measured the

psychological states of the participants

using a Profile of Mood States (POMS)

questionnaire. The POMS profile method,

which measures six primary moods states

(tension, depression, anger, fatigue, vigour

and confusion), has been employed in

thousands of health studies.

Study ResultsMarathoners supplemented with Wellmune

registered statistically significant (p<0.05)

improvements in measurements of

physical health, including reported upper

respiratory tract infection symptoms

and overall health status (Figure 1). At

the 2 week interval, 68% of subjects in

the placebo group reported symptoms

associated with URTI, compared with

only 32% in the 250 mg Wellmune

WGP treatment group (Figure 2). Upper

respiratory tract infections were reported

by only 8% of subjects in Wellmune WGP

group at week 4, versus 24% of placebo

subjects. In addition, study participants

taking Wellmune rated their health as 44%

higher as compared with normal.

It was unsurprising, perhaps, that the

POMS results mirrored those of the health

assessment — because marathoners

taking Wellmune experienced fewer

symptoms of upper respiratory tract

infections, their energy levels and general

sense of wellness were higher than those

in the placebo group. In contrast with the

placebo group, the marathoners taking

Wellmune reported:

• a 22% increase in vigour (Figure 3)

• a 48% reduction in fatigue (Figure 4)

• a 38% reduction in tension (Figure 5)

• a 38% reduction in stress related

confusion (Figure 6).

Future ResearchStatistically significant benefits of

Wellmune WGP have been demonstrated

in alternative clinical trials involving

wildland firefighters, fourth year medical

students and other individuals with high

stress lifestyles. This body of research

may have broad implications for elite

athletes and ordinary consumers,

in addition to food, beverage and

supplement manufacturers in the immune

health category. Biothera is committed

to an ongoing research programme that

advances understanding of the immune

system and the technology of Wellmune

WGP and is focused on continued

biomarker research linked to specific

health benefits. In the meantime, both

recreational and elite athletes may want

to rethink their mantra for obtaining

performance goals; maintaining immune

health is a requirement for running faster,

jumping higher and getting stronger.

For more informationDavid WalshVice president, CommunicationsBiotheraTel. +1 651 256 [email protected]

POMS Tension Factor

POM

S Sc

ore


10

54

6789

3210

BaselineWeek 2Week 4*

POMS Confusion Factor

POM

S Sc

ore

BaselineWeek 2Week 4

Placebo

7

5

6

4

3

1

2

0

**

250mg Wellmune WGP

POMS Fatigue Factor

POM

S Sc

ore

Placebo

54

6789

3210

BaselineWeek 2Week 4*

250mg Wellmune WGP

Figure 5: POMS tension factor.

Figure 6: POMS confusion factor.

Figure 4: POMS fatigue factor.


40sports nutrition

protein beverages are proving to be an

interesting and commercially appealing

subsegment of the flourishing sports

nutrition market. Whey protein in

particular has proved popular among professional

athletes, sports enthusiasts and mainstream

consumers alike — sales of whey powder,

proteins and protein fractions in the US alone are

expected to reach $6.4 billion by 2014.

However, when it comes to harnessing

the power of protein for improved athletic

performance, it is not just whey and whey

fractions that are in the spotlight. In recent years,

both the scientific and sporting communities

have been paying attention to another milk

ingredient, casein protein, and the way in

which its absorption characteristics can affect

sports performance. Here, Tim Lawson,

innovation director at Science in Sport — now

part of Provexis plc — discusses both nutrient

platforms and how they can be used at different

times of the day for optimal results.

The Power of ProteinProteins cannot be synthesized by the

body and must therefore be obtained from

the diet. The digestive process converts

protein into amino acids, which can then

be used by the body to build muscle tissue.

Whey is a complete protein, containing the

ideal combination of amino acids to help

to improve body composition and enhance

athletic performance. It is rich in branched-

chain amino acids (BCAAs) such as leucine,

isoleucine and valine, which are metabolized

directly into the muscle tissue and are

the first used during periods of exercise

and resistance training. Owing to its fast

absorption properties, whey protein is best

consumed immediately after a training session

or first thing in the morning for maximum

effect. Casein, in contrast, is a ‘slow’ protein,

inducing a prolonged plateau of moderate

hyperaminoacidemia. When casein reaches

acid in the stomach, the pH level drops

and causes the ingested protein bolus to

clot, slowing the rate at which the protein

is absorbed into the body. Furthermore,

bioactive proteins within casein are thought to

work topically to slow gastrointestinal motility.

Casein also aids the absorption of vitamins

and minerals and is vital to the production of

haemoglobin, the metalloprotein in red blood

cells that transports oxygen around the body.

As casein is able to maintain a ‘protein pool’

for many hours, it has been suggested that

the nutrient should be used to help to promote

recovery at night, feeding the muscle tissue at a

time when no food is being ingested. The idea

of ‘fast’ and ‘slow’ proteins was first identified

by French scientist Yves Boirie in 1997. In a

study on whey and casein proteins he identified

that whey protein induced a dramatic but short

increase of branched chain amino acids in the

plasma, whereas casein was absorbed more

slowly during a longer period of time.1

Changing AttitudesBoirie’s research, which focused on

the absorption speed of proteins as an

independent regulator of protein synthesis,

supports claims from body builders and

strength athletes that certain nutritional

strategies can positively affect performance.

This view was not initially shared by many

scientists, who believed that protein did not

have a major role to play in training success.

Recent years, however, have seen a change in

attitude, with well respected journals including

the American Journal of Clinical Nutrition reporting that there is “a strong theoretical

basis for expecting a beneficial effect of

protein supplementation in active people.”2

Positive statements such as these, in addition

to the results of Boirie’s groundbreaking

research, have opened up a range of

marketing claims for manufacturers keen to

succeed in the sports nutrition market.

Consumer attitudes toward protein are

also changing. Formerly a niche product

favoured solely by athletes and bodybuilders,

protein enriched products have now found a

much broader target market among sports

enthusiasts and mainstream consumers,

who are becoming increasingly aware of the

ingredient’s benefits for athletic performance,

as well as its impact on other areas, such

as weight management. Knowledge of the

benefits of casein protein, however, is still

limited among mainstream consumers.

The Results Speak for ThemselvesScience in Sport has supported research to

demonstrate the positive effect that casein

protein can have on performance. A controlled,

double-blind study done in collaboration

with the University of Brighton examined the

benefits of repeated night time consumption

of a casein based protein drink on the athletic

performance of twenty four competitive cyclists

during a 10 day period.

The key findings of this study indicate that

the consumption of a casein protein beverage

before sleep had two main positive effects. First,

participants taking the casein protein reported

less post ride muscle soreness than the group

taking the control, an energy-matched low

protein drink. Second, the test subjects felt able

to complete more training sessions than the

control group, choosing longer and more intense

training sessions during the 10 day period.

ConclusionWhey and casein protein can both have a

positive effect on athletic performance; whey’s

fast absorption properties may be used to

promote rapid protein synthesis, whereas casein

is the ideal protein supplement to sustain the

anabolic environment necessary for muscle

powEr up with protEiNSToday, more and more consumers are using sports nutrition products to enhance their

athletic performance as part of an active lifestyle. No longer exclusively for professional

athletes, sales of sports nutrition foods, beverages and dietary supplements are growing

worldwide. The sports drinks category is the most lucrative of these, with the global

market estimated to be worth $25.4 billion in 2010.

sports nutrition

growth over a longer period of time. Based

on these different characteristics, consumers

should implement a carefully considered protein

strategy, using whey and casein either alone or

in combination to achieve the desired results.

However, enhanced athletic performance

does not depend on protein supplementation

alone. Versatile as well as effective, both whey

and casein protein can be combined with other

active ingredients such as vitamins and minerals

for optimal effect. For example, Rego Recovery,

one of Science in Sport’s protein products,

focuses on delivering ‘fast’ protein and energy

to the body. It contains a number of ingredients

crucial for energy production, including

glutamine to promote carbohydrate replacement

and zinc and phosphorous, which are essential

for energy production. The product also

delivers two balanced electrolytes — sodium

and potassium — to help to optimize

electrolyte-fluid balance after exercise,

enhancing performance by maintaining

adequate hydration levels.

In addition to effective and targeted

protein supplementation, good

hydration and an effective training

regime, a good night’s sleep is

essential in helping athletes to

recover after exercise. Science

in Sport’s casein-based product,

Nocté also contains protein fractions

rich in tryptophan, which are used by the

body to make the sleep hormone melatonin.

To meet consumer demand for convenience,

Rego Recovery and Nocté are available

both in powder format and as ready-to-

drink beverages. Advances in ingredient

technology, such as those seen in the whey

and casein markets, offer athletes and active

consumers sports nutrition solutions tailored

to their individual training needs and provide

manufacturers with the opportunity to benefit

from a buoyant market.

For more informationStephen MoonChief executive officerProvexis plcTel. +44 1753 752 [email protected]

References1. Y. Boirie, et al., “Slow and Fast Dietary Proteins

Differently Modulate Postprandial Protein Accretion,” Proc. Natl. Acad. Sci. USA., 94(26) 14930–14935 (1997).

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


41

For more than 60 years, SEPPIC has created, developed and supplied innovative specialty ingredients for various markets including cosmetics, pharmaceuticals and nutrition applications. Among our areas of expertise, we propose film coating technologies for tablets; non-ionic surfactants complying with USP & EP and following IPEC-GMPs guidelines; ‘green’ self-emulsifiers and thickening polymers for topical drugs.

Thanks to our customer demonstration centres, fully dedicated to our customers’ projects worldwide, we provide technical assistance, regulatory support and training courses. SEPPIC also provides a strong expertise in complementary technologies such as encapsulation, granulation, compression of powders, adsorption on solid porous supports, ion exchange resins and coacervation.

SEPPIC is present worldwide through its network of subsidiaries and local partners. From original liquid pigment solutions (solvent-based and aqueous systems), to powder ready-to-use granules, our coating solutions have followed our customers’ needs such as safety in handling, ease of incorporation and quick cleaning procedures. Among them, our flagship Sepifilm LP line brings exceptional protection against moisture without delaying the dissolution profile.

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

Adding to its range of innovative solutions, SEPPIC has introduced Sepitrap, a new patented powder solubilizer that is directly compressible. Sepitrap has been shown to greatly improve the bioavailability of class II APIs (poorly soluble drugs). SEPPIC is also a significant contributor to nutrition with unique and innovative natural ingredients, highly bioavailable mineral salts and natural sweeteners such as stevia extracts.

Visit Seppic at NiE (stand 3C51, hall 3).

Advertorial


44strap44sports nutrition

L-CArNitiNE iN BEVErAgESAs an ingredient, Carnipure offers many health benefits, has excellent technological

properties and, owing to its versatility, can be used in many applications in the nutrition

and food industries. Carnipure is high quality L-carnitine manufactured by the Swiss

life-science company Lonza. The proprietary production process for Carnipure directly

produces the L-isomer of carnitine — the beneficial form that is found in nature.

Energy MetabolismA nutrient that plays an essential role in

energy metabolism, L-carnitine transports

long-chain fatty acids into the mitochondria

— the “furnaces” of the body’s cells

— where they are broken down and

transformed into energy. It is important in

supplying energy to many organs in the

body, such as the heart, muscles, liver and

immune cells; the human body synthesizes

about 20 mg/day of L-carnitine — most of

which is provided through dietary intake.

Red meat (for example lamb, venison and

beef) is particularly rich in L-carnitine,

whereas fish, poultry and milk contain

smaller amounts and foods of plant origin

very little, if any. A well balanced, non-

vegetarian diet is estimated to provide

100–300 mg of L-carnitine/day.

L-Carnitine in BeveragesLonza offers not only Carnipure crystalline,

which is pure L-carnitine, but also Carnipure

tartrate, a non-hygroscopic alternative for

liquid and solid applications. Both forms

have excellent technological properties; they

are bright white, stable at a wide range of

pH and temperatures, highly water-soluble

and form colourless solutions. Carnipure

crystalline is tasteless, whereas Carnipure

tartrate has a slightly tart taste owing to the

tartaric acid. In water, Carnipure tartrate

immediately dissociates into L-carnitine and

L-tartaric acid. When Carnipure tartrate is

added to formulations, it may be necessary

to reduce the citric acid content because

of the tartaric acid; normally, however,

Carnipure can be added to formulations

without changing the recipe.

Health Benefits of L-CarnitineThe benefits of Carnipure are manifold and,

as such, products that involve it can be

targeted toward a variety of consumers. For

example, sports drinks containing Carnipure

for athletes and active people may help

to reduce metabolic damage and muscle

soreness resulting from exercise.

Post-Exercise RecoveryCarnipure supplementation may benefit

athletes and physically active people

in many ways, including performance

optimization, delayed onset of fatigue,

improved recovery process and optimal

substrate utilization. Scientific evidence

has shown that L-carnitine can optimize

performance by positively affecting VO2

max — the maximum amount of oxygen

that an individual can utilize during

exercise in a set period of time. A study

in endurance athletes has shown that

L-carnitine supplementation decreases

the respiratory quotient (RQ) during a

45 minute cycling exercise, indicating a

glycogen sparing effect, which is thought

to lead to improved performance and a

delayed onset of fatigue. Another study

published in 2011 found that, compared

with a placebo, Carnipure supplementation

during low intensity exercise led to

glycogen sparing and increased work

output. Furthermore, it can decrease the

production of free radicals, lessen tissue

damage and reduce muscle soreness from

exercise to shorten recovery time and allow

exercise to be quickly resumed. These

benefits were found not only in young,

trained athletes but also in a clinical trial



that included middle-aged adults. It may be

especially important that high performance

athletes, such as triathletes, consume

enough L-carnitine, as they have been

shown to have lower than normal plasma

levels owing to increased excretion via

the kidneys and perspiration.

Weight ManagementCarnipure supplementation can also play a

role in promoting a healthy body weight as

part of a weight management programme

that includes exercise and a reduced calorie

intake. A study with obese adolescents

showed that L-carnitine supplementation

promoted significant weight loss and

a decrease in both BMI and body fat

content when used as a component of an

overall weight management programme. A

further study in obese subjects confirmed

this effect. Those subjects who took the

L-carnitine supplementation had a 25%

greater loss in bodyweight and a decrease

in BMI by 1.5 points. Furthermore, total

cholesterol, low density lipoproteins

(LDL), blood sugar and blood pressure

were significantly lower in those subjects

receiving the supplementation.

Cardiovascular HealthThe heart obtains about 70% of its energy

from fatty acids. This is why the heart has

a high concentration of L-carnitine and

is dependent on a continuous supply of

fatty acids to the mitochondria and their

subsequent transformation into energy.

Since the heart is incapable of producing

L-carnitine, it relies on an adequate supply

from the bloodstream. Research has shown

that L-carnitine has a stimulatory effect

on the expression of specific proteins

and enzymes that have antioxidant and

anti-inflammatory properties. Therefore,

Carnipure may be able to protect from

cardiovascular risk factors associated with

oxidative stress and prevent myocardial

damage. Scientific studies have shown

that L-carnitine may have a favourable

effect on total cholesterol, LDL and HDL

cholesterol as well as triglyceride levels.

Additionally, clinical data indicate that

L-carnitine supplementation can positively

support a healthy heart muscle and a

healthy heartbeat.

PregnancyRecent research has shown that daily

supplementation with 500 mg of Carnipure

can prevent decrease in plasma L-carnitine

concentration in women, from week 12

of pregnancy to delivery. Previous studies

have revealed that plasma L-carnitine levels

continually decrease during the course of

pregnancy; at time of delivery the levels

have decreased to about half that of

non-pregnant women. The reason for this

is not fully known. Results from previous

studies indicate that restoring L-carnitine

plasma levels through supplementation

during pregnancy may also help to prevent

the development of gestational diabetes,

especially in overweight women, by

decreasing elevated free fatty acids.

Product ExamplesOwing to its efficacy, excellent safety profile

and suitability for processing, Carnipure

can be successfully integrated into various

applications in the nutrition and food

industries, such as dietary supplements,

functional beverages and functional foods.

A recent Mintel product search registered

that more than 900 beverages containing

L-carnitine have been released onto the

market. Carnipure provides consumers with

high quality L-carnitine manufactured in

line with Swiss production standards; one

such example is Lady Fit (released by the

Russian company Savushkin in September

2011), a probiotic milk beverage containing

270 mg of Carnipure per bottle that is

available in three different flavours and is

geared towards active women who are

interested in weight management products.

Perfect Slim Active Style, released by the

Japanese company FANCL, is a powdered

supplement containing 200 mg Carnipure

per serving that is mixed with water by

the consumer and targets those who are

interested in losing weight by combining a

healthy diet with exercise.

Carnipure offers proven efficacy;

extensive clinical research has shown that

it has a beneficial role to play in a broad

array of applications, including sports

nutrition, weight management and heart

health. It also boasts an excellent safety

profile and full traceability — EFSA’s safety

evaluation has concluded that up to 2

grams of L-carnatine per day is safe for

human consumption

In addition, EFSA’s safety evaluation

has concluded that up to two grams of

L-carnitine per day is safe for human

consumption. Lonza’s Carnipure

products are HACCP certified and offer

full traceability.

Easy integration into formulas is also

an advantage; Carnipure crystalline and

Carnipure tartrate are stable under common

processing conditions.

For more informationAdriana Williams Marketing Manager, Nutrition, Lonza+41 613 168 [email protected]

It may be especially important that high performance

athletes, such as triathletes, consume enough

L-carnitine, as they have been shown to have lower

than normal plasma levels owing to increased

excretion via the kidneys and perspiration.

45sports nutrition


46marine nutraceuticals

Seaweed has existed on Earth for

2 billion years; a time during which

it has not been required to evolve a

great deal. Seaweeds are classified,

according to the colour of their major pigment,

as Red, Green or Brown; categories that are

formed of 6000, 1200 and 1750 species,

respectively. In terms of human health, they

present a treasure trove of resources and, as

they grow in water (and so do not encroach

on farmland) and absorb carbon dioxide, have

very little environmental impact.

Unfortunately, few populations consume

seaweed as a vegetable — those that

do principally reside near to the coast,

such as the Japanese, Finnish, Korean

and Norwegian people. Europe is rapidly

opening its eyes to the potential role of

seaweed in health and nutrition — a large

amount of positive scientific evidence is

being produced, which supports claims

associated with its regular use as a food

ingredient. The most popular algae are

Nori, used to make sushi, followed by

Kombu and Wakame. To eat seaweed is

to consume a natural source of minerals,

vitamins and polysaccharides that promotes

the well-being of the body and is a means

of respecting the environment.

With 70 years of experience, Algea is a

world expert in collecting and processing

Arctic Ascophyllum nodosum. Thanks to

the continuous development of specialized

harvesting and processing methods and

equipment, the company has developed a

unique processing lifecycle for the seaweed

and offers the highest quality AlgeaFood

products for human health, agriculture and

animal feed. In terms of human nutrition,

Algea produces AlgeaFood Powder for

functional foods and AlgeaFood Powder Micro

for food supplements. In addition, AlgeaFood

natural phytocomplexes can be used to

partially replace salt and to flavour food.

AlgeaFood products are completely

natural phytocomplexes, formed of

fucoidans, alginates, vitamins, minerals and

iodine, that may help to improve human

health and well-being, acting on the balance

of the skin, enhancing the digestive comfort

and intestinal functionality, relieving joint

pain and aiding weight control.

Focus on AlginatesAlgal polysaccharide content is relatively

high, but the low digestibility of these

carbohydrates means that algae cannot be

considered to be an energy rich food.1 For

this reason, most algal carbohydrates are

considered to be fibre, particularly soluble

dietary fibre, which is prebiotic, viscous and

readily fermented in the colon into gases and

physiologically active bioproducts. The main

carbohydrate compounds in seaweeds are

alginates, the principal constituent of algal

cell wall and intercellular mucilage. Alginates

have a very important function in the ability

of seaweeds to cope with currents and

tides; they provide the plant with resistance

and strength, owing to the equilibrium in the

polymeric chain of G blocks and MG blocks.

Alginates are, in fact, polymers of two uronic

acids — guluronic acid (G) and mannuronic

acid (M) — grouped into homopolymeric

segments of guluronic (G blocks) and

mannuronic acid (M blocks), respectively, and

a block of alternating residues (MG blocks).2

For the reasons mentioned above, the high

alginate content of AlgeaFood products

allow them to play an important role in the

development of foods, supplements and

beverages intended to positively influence

weight management in both healthy and

overweight subjects.

AlgeaFood phytocomplexes combine all

substances that are present in the original

plant, which are together responsible for the

plant’s beneficial health effects. AlgeaFood

products may be very useful in health

management, being helpful to the human

organism, free from GMOs and residual

solvents, and completely natural.

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

References1. Jimenez-Escrig et al., “Dietary Fiber from Edible

Seaweed: Chemical Structure, Physicochemical Properties and Effects on Cholesterol Metabolism,” Nutrition Research 20(4), 585–598 (2000).

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

For more informationRoberta VinciguerraValagro SpATel. +39 0872 881 [email protected]

The world’s first clinically supported PAC standardized whole cranberry powder

Full traceability – sourced and produced in the US by Decas Botanical Synergies

500 mg significantly reduce E. coli load in urine

500 mg effectively reduce UTI frequency

500 mg equals 300 ml Cranberry Juice Cocktail in anti-adhesion activity

Unique patented formula 9

100 % natural - 9no residual solvents

Full body of scientific evidence 9

2 randomized clinical trials 9

Supporting ex-vivo studies 9

No adverse effects 9


48goED report

thE CoNtroVErSy ASSoCiAtED with thE oxiDAtioN oF EpA AND DhA oiLS

the long-chain omega-3 fatty acids,

eicosapentaenoic acid (EPA) and

docosahexaenoic acid (DHA), are

susceptible to oxidation involving the

formation of substances such as peroxides and

volatile compounds. These are causes of rancidity

and thought to be potentially toxic — they could

possibly outweigh the multiple health benefits

that EPA and DHA provide. Should consumers

be concerned? The industry has long believed

that there isn’t sufficient information to answer the

question but has proactively worked to ensure the

products consumers get are as fresh as possible.

Recent opinions from the European Food Safety

Authority (EFSA), as well as the Norwegian

Scientific Committee for Food Safety (VKM),

confirm our position.

Oxidation is one of the main causes of the

deterioration of organoleptic and nutritional

characteristics of oils. It is a complex process

that is best described as a two phase event;

in the first phase, the double bonds in the fatty

acids react with oxygen and the odourless

compounds are detected as peroxides. During

the second phase, the degradation of peroxides

into volatile aldehydes and other components

is responsible for the rancid odour and flavour.

Primary and secondary oxidation products are

typically measured as Peroxide value (PV) and

Anisidine value (AV), respectively, with the AV

representing the level of non-volatile aldehydes

in the fat. In the second phase, PV can actually

come down, so to gain the most insight into

oxidative status, oils should be evaluated for

both PV and AV. Think of a bell curve, in which

you don’t know if a product with a low PV is

on the lower or higher end of the curve, so you

need another data point to get confirmation; PV

represents the actual status and AV represents

the history of the oxidation status of the oil.

Neither are perfect measurements and AVs

can be skewed by the introduction of flavourings

and colours. Although the PV and AV are the

most reliable chemical methods for rancidity

measurements in these oils, the information on

the quantitative relationship between PV and AV

and the specific volatile oxidation products is

lacking. Both values can be improved in the oil

refining process, as well as with careful handling

of the oils throughout and after processing —the

industry has set important limits for oxidation

in the GOED Voluntary Monograph to ensure

that consumers receive products that they

wish to continue using. In fact, the industry’s

management of sensory concerns has

increased the quality of EPA and DHA oils to an

extent that renders concerns about the safety of

oxidized oils moot.

Regardless of this, EFSA’s 2010 opinion

on fish oil oxidation provides some interesting

analysis on the science of oxidation. EFSA

noted that most studies have looked at lipid

oxidation products formed in the body, rather

than on the effects of ingesting oxidation

products from sources such as oils. Even

when studies have looked at ingestion, they

generally use pure oxidation compounds

synthesized in the lab, instead of the mixtures

of compounds formed in real oils/foods — no

published data on oxidation products derived

from fish oil seem to be available. Furthermore,

EFSA noted that these studies have been

performed in vitro, in cell models or in animal

studies; little data from human studies exists

at all. So our knowledge about the effect of

oxidized oils after digestion in the human

gastrointestinal tract is limited, if not non-

existent. The limited information available on

the amounts needed to induce a pathological/

toxicological effect in animals is of limited value

because the extent to which the data can be

extrapolated to humans is unknown. PV and

AV are the primary measures of oxidation in

EPA/DHA oils, but EFSA noted that information

on the correlation from PV and AV to related

toxicological effect in humans is lacking, as is

information on individual oxidation products

from these oils.

VKM assessed the potential negative

health effects of oxidation by-products as

part of a larger risk-benefit analysis it is

conducting, including those produced in

the body. It found that a limited number of

papers have measured lipid peroxidation

biomarkers following intake of commercially

available EPA and DHA. None of the studies

reported increases in plasma or urine levels

of conjugated dienes, total lipid peroxidation

or F2-isoprostanes, all of which are markers

of oxidation. Although a few studies have

demonstrated that LDL cholesterol enriched

with n-3 fatty acids is susceptible to oxidation,

most show no increase in the susceptibility of

LDL to oxidative modification. One large study

with 300 myocardial infarction patients taking

3.5 g of EPA and DHA/day as ethyl ester for

1 year showed increased plasma TBARS.

Even if these findings were not conflicting and

inconclusive, their clinical relevance is unclear

as none of the biomarkers analysed have been

shown to predict risk of disease.

VKM’s approach differed somewhat from

EFSA’s, but the net conclusion of the analysis

was essentially the same — that is, that based

on the currently available information, no

qualitative or quantitative risk assessment of

hazards in relation to rancidity of fish oil intended

for human consumption can be carried out.

There is a knowledge gap with respect to

both the health effects of oxidation products

originating from fish oils and the level of

oxidation required for obtaining negative health

effects. Industry has been proactive, however, to

continually improve oxidative quality regardless

of the lack of corroborated safety concerns. PV

and AV values in oils continue to decline as a

result of the sensory benefits associated with

extremely low oxidation in oils.

For more informationAdam Ismail, Executive Director and Harry Rice, VP, Regulatory and Scientific AffairsGlobal Organization for EPA and DHA Omega-3 (GOED)1075 East Hollywood AvenueSalt Lake City, Utah 84105, USATel. +1 801 746 1413www.goedomega3.com

References1. EFSA Panel on Biological Hazards (BIOHAZ),

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

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

Superba™ Krill Oil is an excellent pure source of marine omega-3 fatty acids. The omega-3’s EPA & DHA from krill are present in the highly bio-efficient phospholipid form, which provides unique health benefits. Superba™ Krill Oil is also extremely tolerable and free of repeat-ing or “fishy burps”.

Omega-3 Phospholipid EPA & DHA are important build-ing blocks for healthy cell membranes. The ratio of EPA & DHA to other fatty acids in the membrane is called

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the Omega-3 Index – a strong indicator of cardiovas-cular health. In a recent human study, Superba™ Krill Phospholipid EPA & DHA had a significantly improved Omega-3 index compared to ordinary fish oil.

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SUPERBA_AD_A4_NBT_OCT2011.indd 1 18.10.11 10.17


50female health

Urinary Tract Infections The term ‘urinary tract infections’ (UTIs) or

‘cystitis’ refers to the infection of any of the

organs of the urinary tract and is the most

common infection among women. Most

(70–90%) uncomplicated cystitis cases in

younger women and more than half the

cases in women above 50 are caused by

Escherichia bacteria (E. coli) spreading from

the intestine to the vaginal passage, where

it invades and colonizes the urinary tract.

Other uropathogens such as Klebsiella, Enterococci bacteria and Proteus mirabilis

may also be involved in the development of

the infection; Staphylococcus saprophyticus (epidermidis) for example, is known to be

responsible for 5–15% of UTIs, occurring

mostly in younger women. The average

occurrence of an uncomplicated UTI in

women is 0.5 episodes per person per

year, with a startling 5% occurrence for

pregnant women.

Recurrent UTIs are common among

individuals with a previous UTI history.

They have a 27–48% chance of recurrence

and this could greatly increase their risk

of developing an antibiotic resistant UTI.

Penicillins (Amoxicillin) were once the

standard treatment for UTIs, but have

recently been shown to be ineffective

against E. coli bacteria in more than 25%

of the cases studied. Moreover, antibiotic

treatments can disrupt the natural balance

of microflora of the digestive tract, potentially

leading to diarrhoeas and contributing to

increasing the risk of UTI recurrence.

Cranberry Polyphenolic Compounds: A Synergistic ActivityNumerous studies published during

the past decade have shown the

beneficial health properties of cranberry

phytochemicals and contributed to the

growing interest in the North American

cranberry (Vaccinium macrocarpon). Our

understanding of the mechanisms through

which these phytochemicals exert their

A ChoiCE oF CrANBErryOn April 6 2004, the French food authority AFSSA (Agence Francaise de Securite Sanitaire

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

macrocarpon, juice and powder can “help to reduce the adhesion of certain E.coli bacteria

to the urinary tract walls.” This debut claim concerning berry phenolics was issued after an

evaluation of the extensive pool of evidence on cranberry juice and urinary tract health — the

scientific rationale is based on studies demonstrating that a glass of cranberry juice containing

36 mg of proanthocyanidins (PACs) can effectively reduce the adhesion of E. coli bacteria onto the

urinary tract cell walls. Shortly after the health claim’s adoption, numerous 36 mg PAC cranberry

supplements were launched, initially in France but followed by the rest of Europe. The overarching

question remains: can 36 mg of PACs, delivered in the form of concentrated ethanol extracts, be as

effective in preventing urinary tract infection as cranberry juice or even fresh cranberries — or is

there more to the cranberry than PACs?

Figure 1: PAC levels in different cranberry species.


51female health

beneficial biological effects continues to

evolve. In vitro trials revealed that berry

phenolics not only possess antioxidant

and free radical scavenging activities,

but also metal chelation, antiproliferative,

anticarcinogenic, antibacterial, anti-

inflammatory, antiallergenic and antiviral

properties. Although each compound

can be linked in vitro with specific health

properties, in vivo they are believed to

exert their benefits through synergetic

interactions. This is particularly true of the

beneficial properties of cranberries toward

bacterial infections, which is believed

to be a result of “complementary and

overlapping mechanisms of action.”

For example, the widely recognized

benefits of cranberries in the prevention

of UTIs are attributed to the presence

of specific phytochemicals that inhibit

bacterial adherence to the epithelial wall,

including polyphenolic compounds such as

anthocyanins and proanthocyanidins.1 In

other words, although the potential health

benefits of cranberries can be attributed

to the biological properties of individual

groups of phytochemicals, researchers

recognize that synergistic interactions

between these compounds are also

responsible for their observed antioxidant,

antibacterial and antimutagenic properties.

Whole Cranberry Powder: Reaping the Synergy of All Cranberry CompoundsCranberry seeds, stems and skins are

known to contain significant levels of the

previously described polyphenolics (see

sidebar). It follows, therefore, that a whole

cranberry powder containing all cranberry

elements, instead of PAC concentrated

extracts, represents a more natural

and optimal source of all the naturally

occurring phenolic compounds that

the fruit has to offer. Numerous studies

have shown the considerable variation

in the concentrations of the different

polyphenols, such as anthocyanins and

procyanidins, between the different

cranberry cultivars (Figure 1). For example,

the “Early Black” cranberry subspecies

was reported to have significantly

higher levels of anthocyanins and

proanthocyanidins and, in many plant

thE mAiN poLyphENoLiC CompouNDS FouND iN CrANBErriESAnthocyaninsAnthocyanins are pigmented compounds present in the epidermal tissues of fruits

and vegetables that contribute to the red, purple and blue colours of berries. The

average anthocyanin content of a ripe cranberry at harvest is 95 mg/100 g, although

anthocyanin content as high as 124 mg/100 g of fresh fruit weight has been reported.

In cranberries, anthocyanins are among the principal antioxidant constituents. Their

antioxidant capacity does, however, vary significantly across species and cultivars.

Other compounds such as chlorogenic acid, flavonols and proanthocyanidins are

also effective antioxidants. Zheng and Wang reported in 2003 that the anthocyanins

contributed 54.2% of the antioxidant activity of cranberries, whereas the flavonols

contributed 34.6% of the observed antioxidant activity.2

FlavonolsFlavonols are another important class of polyphenolic compounds present in

cranberries and are known to be concentrated in the skin of the fruit. According to

Neto (2007) and the database for the flavonoid content of selected foods, the average

flavonol content in cranberry is 20–30 mg/100 g fresh fruit weight, although contents

as high as 48mg/100 g have been reported.3,4

Flavan-3-ols and ProanthocyanidinsThe presence of flavan-3-ols has been reported in cranberry by Lin and Harnly

(2007).5 Through reactions catalysed by light, heat and oxygen, flavan-3-ols tend to

combine with esters of gallic acid and ellagic acid to form compounds referred to as

hydrolysable tannins, such as catechingallate, epigallocatechin, epicatechin gallate,

gallocatechin and epigallocatechin gallate.

Flavan-3-ols can also form oligomeric and copolymeric compounds with a high

degree of polymerization to make proanthocyandins (PACs). They impart astringency

and bitterness to many plant products and, as such, are believed to serve as a plant

defence mechanism against potential predating animals, insects and microbes.

The fractionation of PAC extract from cranberries has not only revealed the

presence of tetramers to decamers, but also polymers formed of flavan-3-ols catechin

and epicatechin units. These monomeric units may be linked in two ways, with B-type

or A-type linkages, of which the former are most common. Cranberry PACs consist

of predominantly procyanidin pentamers and tetramers, which contain at least one

A-type linkage. It is the A-type linkages in cranberry procyanidins that are believed to

be responsible for their ability to prevent urinary tract infections by inhibiting bacteria

from adhering to the epithelial lining of the urinary tract.

Phenolic acidsPhenolic acids contribute to the characteristic and unique flavour of berries. This

family of compounds includes derivatives of hydroxycinnamic acid (HCA), the most

widely distributed group of phenolic compounds, and hydroxybenzoic acid (HBA). In

cranberries, the level of hydroxycinnamate esters has been shown to average 15–20

mg/100 g of fresh fruit.


52female health

species, proanthocyanidins are known to

accumulate in the seed envelope coats.6

By selecting a cranberry cultivar naturally

rich in anthocyanins and proanthocyanidins,

Decas Botanical Synergies has developed

a proprietary cranberry blend that includes

all components of the fruit sold under the

brand PACran. This powerful cranberry

ingredient is made from US-sourced

cranberries of the North American species.

Although the species and growing methods

remain constant, the natural PAC content

of fresh cranberries can vary depending on

climate conditions, such as temperature

and precipitation, and from year to year. For

this reason, Decas Botanical Synergies has

decided to standardize its PACran product

to guarantee that the commercially available

powder produced each year has the same

remarkable level of potency and provides

the same scientifically proven health

benefits. PACran contains a minimum of

1.5% PACs certified by an HPLC analytical

method or 7.2% certified by the European

Pharmacopoeia analytical method.

According to specifications, the levels of

total phenolics and the anthocyanins are

typically >5% and >1%, respectively.

Strong Clinical EvidenceThe presence of all polyphenolic

compounds in the powder could explain

the consistent efficacy of PACran

observed in clinical studies or by in vitro

and ex vivo analyses. A randomized,

double blind, controlled clinical study

performed by Sengupta et al. in 2017 has

further demonstrated the efficacy of a

daily dose of 500 mg PAC-standardized

whole cranberry powder (PACran) in

the prevention of recurrent urinary tract

infections in women. The dose dependent

90 day study examined the efficacy and

safety of two doses of PACran (500 and

1000 mg/day) in preventing UTI recurrence

among women. All the 60 subjects had a

history of recurrent UTIs, tested positive for

Escherichia coli and had mild symptoms of

UTI when the study began. Compared with

the untreated control group, symptom relief

was reported by the majority of the 44

treatment group participants, 18 of whom

reported complete relief and remission from

urological symptoms such as an itching

and burning sensation during urination,

frequent urination and nocturnal enuresis.

These observations were supported by

urine culture analysis, which registered

a 25–45% reduction of subjects with

confirmed E. coli load after 10 days of

treatment, an effect that was sustained

throughout the 90 day treatment period

(Figure 2). No significant change in the

bacterial load of the untreated control

group was observed at the end of the

study. The authors conclude that PACran

was effective in reducing the number of

subjects infected with E. coli and improving

their UTI symptoms. As such, “PACran can

be considered as an adjunct to antibiotic

prophylactic therapy against recurrent UTI.”

The first results of a second randomized

clinical trial conducted by the team of

Dr Vidlar from the Department of Urology,

University Hospital in Olomouc, Czech

Republic, were recently presented at the

15th annual PhytoPharm congress in

Nuremberg. The objective of this 6 month

Figure 2: E.coli reduction (%).

Compared with the untreated

control group, symptom relief was

reported by the majority of the

44 treatment group participants.


53strap


54female health

Figure 3: Total antiadhesion activity per time period.

intervention trial was to assess the efficacy of

a daily dose of 500 mg of PAC-standardized

whole cranberry powder in women with

a history of recurrent UTIs. A total of 165

women were enrolled in this randomized

study (79 in the PACran group, 86 in the

placebo group) and, during the 6 month

trial, 22 cases of UTI were reported in the

placebo group, compared with 11 in the

PACran group. The recurrence rate for the

cranberry group was 14.2%, versus 25.7%

in the placebo group, which corresponds

to an absolute 15% reduction in UTI

recurrence. This additional study strengthens

the evidence that a 500 mg daily dose of

PAC-standardized whole cranberry powder

can effectively reduce the recurrence of

urinary tract infections in women. Such

significant clinical evidence is also supported

by an ex vivo trial performed on healthy

individuals at Rutgers University (New Jersey)

in which 500 mg of PACran and 300 mL of

cranberry juice cocktail containing 36 mg of

proanthocyandins, taken during a 24 hour

period, showed equivalent ex vivo urinary

antiadhesion activity against uropathogenic

E. coli (Figure 3).

No Safety Issues PACran PAC-standardized whole cranberry

powder has been marketed globally

for almost 10 years without any report

of adverse effects. Sengupta and his

colleagues were involved in evaluating the

ingredient’s safety throughout long term

daily use by women (a 90 day study) and,

based on a comparison of biochemical and

haematological criteria with the baseline,

reported no adverse effects.7 A long term

animal experimental study performed

by Palikova et al. in 2010 showed that

the dietary addition of three commercial

cranberry powders, including PACran, for

14 weeks was well tolerated by rats.8 Their

haematological status, body weight and

food consumption were unaffected, no

gross pathology, effects on organ weights

or histopathology were observed and no

genotoxicity was found.

ConclusionCranberries remain among the most studied

foods in the world. A degree of the mode of

action and the effects of individual cranberry

compounds have been elucidated by the

gathering of an abundance of scientific

literature. Although from a marketing

standpoint it is easier to promote cranberry

PACS as the sole active ingredient for

urinary tract health, the reality appears to

be much more complex — there is now

strong clinical evidence to support the

efficacy of whole cranberry powders such

as PACran. They also contribute of the

mounting body of evidence that points to

the stronger synergistic effect of the whole

berry, compared with extracts containing an

isolated class of compounds.

In the last set of health claim opinions

published by EFSA (June 2011), the Article 13

generic cranberry health claim was handed

a negative opinion on the grounds that the

evidence provided was insufficient to establish

a cause and effect relationship between the

consumption of proanthocyanidins from

cranberry (Vaccinium macrocarpon) fruit and

defense against bacterial pathogens in the

lower urinary tract.9 The heavy criticism that

has been heaped on the evaluation criteria

used by EFSA will not be discussed in this

article — only the solid clinical evidence

to support the health benefits of cranberry

ingredients being offered today.

PACran is the first cranberry product in

the world with a government sanctioned

health claim. The Korean Food and Drug

Administration (KFDA) reviewed the

complete clinical dossier in 2009 and

awarded PACran a permissible urinary

tract health claim based on a dosage of

500–1000 mg per day. Since then, other

positive results from the randomized

clinical trial conducted by the team of

Dr Vidlar have been announced; adding to

the extensive library of science in support

of PACran, it will be one of the building

blocks for the application for a new EU

13.5 health claim to be submitted before

the end of 2012.

For more informationJacinthe CôtéProduct Manager, Cranberry Ingredients www.lallemandhi.com

References1. J. Côté, et al., “Bioactive Compounds in

Cranberries and their Biological Properties,” Critical Reviews in Food Science and Nutrition 50(7), 666–679 (2010).

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

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

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

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

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

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

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

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

More references are available upon request.

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56health management

Previous Clinical StudiesAn initial study into the ingredient compared the stress reactivity of

healthy subjects during daily consumption of 150 mg of Lactium or

a placebo for 30 days. Reactivity to stress was evaluated regularly

throughout the study (D0 [baseline], D11, D31 and D43 [12 days

after the end of the supplementation]). Subjects were exposed

at intervals to mental stressor tasks and stress reactivity was

assessed using physiological — heart rate, blood pressure and

salivary cortisol concentration — and psychological — anxiety and

arousal levels assessed by questionnaires — markers. Statistical

analysis revealed that blood pressure reactivity following mental

stress was lowered by a daily oral intake of 150 mg Lactium

for 30 days; an effect that was particularly significant in high

stress responders. It was therefore possible to claim Lactium as

efficacious in the management of chronic stress when used for a

minimum of 30 days.

rELAxiNg with LACtiumLactium is a unique, 100% natural ingredient that possesses clinically proven stress moderating

properties. Discovered by Ingredia Nutritional’s R&D team in collaboration with academic

research a decade ago, its soothing properties have been assessed by numerous clinical studies.

Indeed, based on physiological stress parameters measurements and the statements of individuals,

it has been clinically proven that Lactium reduces stress-related symptoms. To exploit the full

potential of Lactium, Ingredia Nutritional continues to run new clinical trials with the aim of

collecting more clinical evidence to help its customers to strengthen their persuasive product

communication with end consumers, while complying with current regulations. The latest study,

conducted in 2010, focused on a shorter period of use and registered very promising results.

57health management

LAUNCH EVENT

18th AprilBArcelonA

A further study, performed in the Clinical Investigation Center

of Necker-Enfants Malades Hospital (Paris, France) focused on

evaluating the effects of Lactium on a range of physiological

responses to stress in acute conditions (Messaoudi, et al., 2004).

Healthy human subjects consumed either two 200 mg capsules

of Lactium or a placebo in the morning and evening of the day

preceding that of the test (a total of 800 mg), and a further two

200 mg capsules on the morning of the test day (a total of

400 mg). The individuals were then confronted with to two

experimental stress tasks — a mental stress test (Stroop test)

and a physical stress test (Cold Pressor test). Both hemodynamic

— systolic and diastolic blood pressures and heart rate —

and biological parameters — plasmatic ACTH and cortisol

concentrations — were studied to assess the anxiolytic-like effect of

Lactium. The results revealed that Lactium consumption regulated

hemodynamic parameters during stress tasks, with the placebo

group registering higher mean percentage changes in blood

pressure than those who had consumed Lactium. The beneficial

effects of this bioactive ingredient were also seen in relation to

cortisol concentrations; highlighting that, as a complement to its

efficacy at tackling chronic stress, Lactium is effective in combating

acute stress factors.

A study performed on women with stress-related symptoms aimed

to investigate if Lactium consumption could modify various symptoms

in physiological, psychological and social areas (Kim, et al., 2007).

Either Lactium or a placebo was administered daily at a dosage of

150 mg, according to a crossover design, in which two 30 day periods

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

Outcomes were assessed by self-reported questionnaires addressing

the previously mentioned themes — the three main areas potentially

affected by stress. The major symptom experienced by subjects in

each area was determined and monitored during supplementation

with a placebo and Lactium. After the 30 day supplementation, a

150 mg/day dose of Lactium was seen to have induced significant

improvements in five trouble areas of digestion — cardiovascular,

intellectual, emotional and social — particularly for those subjects who

displayed the highest intensities for their major symptoms. This study

supports the claim that not only is Lactium’s efficacy proven in relation

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


58strap

to hemodynamic factors, but its action is confirmed by consumers

who require it.

A recent study has evaluated the efficacy of Lactium intake on

sleep disorders, based on the fact that the most commonly occurring

forms of chronic insomnia are associated with stress, anxiety and

mild depression (Saint-Hilaire, et al., 2009). The Lactium or placebo

products were consumed daily for 28 days and subjects assessed

the improvement of their sleep disorder by filling in a self-rating

questionnaire. Consumption of Lactium significantly improved the total

score of the treated subjects, demonstrating a particularly positive

impact on sleep quality, sleep latency and daytime dysfunction. As

a consequence of this study, Lactium can be confidently used in the

formulation of sleep quality improvement products — and if one’s

stress is released, one sleeps better, naturally.

The New Clinical StudyThis new study completes the scientific dossier that is already

available on Lactium. It aims to determine the effect of mid (14

days) and long (42 days) term consumption of coherent daily doses

of Lactium (150 or 300 mg, respectively) in the general population.

The study’s main objective was to establish the effect of Lactium

on the evolution of the systolic blood pressure (SBP) subsequent to

an induced stress after a consumption of 6 weeks and secondary

objectives were associated with other physiological and biological

stress parameter measurements (diastolic blood pressure, heart

rate, salivary cortisol) after 2 or 6 weeks of consumption.

The study was based on randomized, double-blind, placebo

controlled study with three parallel arms. A total of 162 male and

female subjects, aged from 18–65 years, were recruited for this

study and allocated to one of the three experimental groups:

placebo, Lactium 150 mg or Lactium 300 mg. During the 6 weeks

of investigation, each subject ingested one capsule containing

either the placebo product or Lactium (150 mg or 300 mg) every

evening, roughly one hour before going to bed. The effect of

Lactium on acute stress was studied during an induced stress

task (Stroop test), whereas chronic stress was evaluated using

a STAI (State Trait Anxiety Inventory) questionnaire. Both were

evaluated after 2 (V2) and 6 (V3) weeks of consumption.

Study ResultsFirst, the results of the new study confirm the positive effect of

Lactium on hemodynamic parameters at a daily intake of

150 mg. But, above all, this study highlights the positive effect of

Lactium at a daily intake of 300 mg for 15 days — never before

have such results been obtained. During supplementation with

300 mg of Lactium, a significant reduction of SBP at rest was

observed, from the initial week of consumption (V2: p=0.0092,

diff=-2.7 mmHg; V3: p=0.0395, diff=-2.2 mmHg). The increase of

SBP during the stress situation also significantly decreased during

this consumption, an effect that was observed 2 weeks after the

outset product consumption (V2: p=0.0299, diff=-2.1 mmHg) and

was still significant 6 weeks later (V3: p=0.0002, diff=-3.7 mmHg).

A significant decrease in SBP during the stress situation was

observed only at the end of the study in those subjects consuming

the placebo product (Figure 1).

In parallel, the peak SBP during the stress situation significantly

decreased during the consumption of Lactium 300 mg, at both V2

(p=0.0284, diff=-2.4 mmHg) and V3 (p=0.0004, diff=-5.1 mmHg).

Once again, this improvement did not appear in the placebo group

until V3. These decreases illustrate the positive effect of Lactium

at a dosage of 300 mg, in as little as 2 weeks of consumption,

to limit the increase of SBP during a stressful situation.Very

interesting results were also observed on heart rate. Indeed,

the average heart rate during the stress situation significantly

decreased during the consumption of Lactium 300 mg. This effect

was observed at V2 (p<0.0001, diff=-4.8 bpm) and V3 (p<0.0001,

diff=-4.6 bpm) (Figure 2).

After the stress situation, heart rate decreased to return to rest

value. At V2, a significant effect was observed on the variation

between heart rate 3 minutes after the stress situation and rest

value before the stress situation. This product effect was a result of

a significant decrease in the variation between heart rate 3 minutes

before the stress situation and rest value after Lactium 300 mg

consumption, compared with that of the placebo (paj=0.0077,

diff=-3.0bpm). This decrease also manifested itself in intragroup

analysis (p=0.0032, diff=-2.8 bpm). The recovery of heart rate after

the stress situation was considerably better in Lactium 300 mg than

in the placebo group.

The effect of Lactium on chronic stress was evaluated

throughout the study by using the STAI questionnaire — a

self-assessment questionnaire from Spielberger that estimates

the level of anxiety of a person at a chosen point, in a given

situation. After 2 weeks of Lactium 300 mg consumption, a

real product effect was observed in the area, in relation to a

significantly decrease in STAI score in the Lactium 300 mg

group compared with the placebo group (p=0.0283, diff=-2.4

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

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

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60strap

au). This was linked to a significant lower STAI score in Lactium

300 mg group at V2 compared to V1 (p<0.0001, diff=-3.5 au).

In addition to chronic stress efficacy, this study demonstrates

Lactium’s high performance in acute stress management when

used for a minimum of 14 days at a higher dosage — a result

that is very promising.

These remarkable clinical results allows elaboration on new

uses of Lactium on the market for consumers who need to cope

with stress during a short period of time, such as school exams,

special events in their private or professional life and a support

to withdrawal, to name just a few. Lactium does not suppress

stress factors but rather helps consumers to deal with occasional

or everyday stress, decreasing stress-related symptoms such

as sleep disorders, impaired memory and concentration, mood

disorders and weight gain. Lactium is a ready to use ingredient

that can be incorporated into dietary supplements, functional

foods and beverages.

To release the full potential of Lactium’s effect on short periods

of stress, alertness and relaxation drinks could be considered as

an optimal matrix. Indeed, Lactium can be easily incorporated

into all kinds of beverages at a dosage that is in accordance

with the recommended daily intake, which makes it the perfect

ingredient for effective relaxation drinks. Potential formulations to

be considered include a Lactium drink to be taken at breakfast

time that will help consumers to stay relaxed throughout the day,

a shot drink featuring Lactium to be consumed when an isolated

stressful event arises, or even an evening drink promoting sleep.

Relaxation DrinksRelaxation drinks are formulated to help people unwind or focus better;

one can think of them as the opposite of energy drinks. Between

2000 and 2010, there was a high level of incremental innovation that

ultimately led to a great deal of poor product differentiation in many

categories. Innovation continues to be perceived as a key source of

competitive advantage in the drinks industry.

The first relaxation or alertness drinks emerged in Japan in 2005,

from where they rapidly spread to the US; 127 million litres were

sold on the US market in 2010, which has in fact doubled in size

since 2008 (Reuters, July 2011). In the past 3 years, nearly 100

new relaxation drinks — including different sizes and flavours —

have appeared on the US market, according to market-research

firm Datamonitor. This new trend in the beverage market has now

started to emerge in other countries, such as the EU.

At a time of growing health consciousness, more and more

consumers are reaching for drinks that they consider to be healthier,

while turning away from carbonated soft drinks. US consumption

trends show that Americans are always willing to try out new

products, and, as such, relaxation drinks are set to gain a further

market share during the next decade. By 2014, US volume sales of

relaxation drinks will exceed 300 million litres, according to Zenith

International experts.

Relaxation Drink IngredientsRelaxation drinks contain ingredients likely to promote sleep

or reduce anxiety, the most common of which are melatonin, a

hormone that has been shown to aid sleep and fight insomnia,

L-theanine, an amino acid primarily found in green tea, GABA

(gamma amino butyric acid), a neurotransmitter that calms the

mind, chamomile, B vitamins and minerals such as potassium,

which is associated with muscle relaxation. Although most of

these new drinks have not undergone clinical trials as such, at

least some of their ingredients have been shown to be effective.

Unfortunately, these are often used at levels that may be too small

to allow efficacy.

Ingredia Nutritional not only offers the perfect ingredient for

effective relaxation drinks, it also provides strong support to its

clients, helping them to develop successful end products. Indeed,

the company has collaborated with RhönSprudel to launch

‘Antistress,’ a translucent relaxation drink featuring Lactium, its

highly qualified experts providing technological support to help to

achieve a clear beverage. Its regulatory team has also supported

the successful marketing of ‘Antistress’ in Germany, resulting in a

trademark license agreement and the launch of the first relaxation

drink featuring Lactium, now on the market.

ConclusionMany clinical studies had already assessed the efficacy of Lactium

on the moderation of stress symptoms, proving it to be efficient on

both chronic and acute stress — results confirmed by the response

of those consumers that it will address. In addition, Lactium could be

used to improve sleep quality; if stress during the day is decreased,

quality of sleep is improved. Ingredia Nutritional continues to support

its flagship bioactive ingredient with more clinical research that will

open new market opportunities for its customers, while complying

with the regulations that are in force, and its latest study into the

possibility of a shorter period of use has returned very promising

results. Lactium can be used in numerous matrixes and one possible

application of these new results is the formulation of relaxation

drinks, an on-trend and fast growing market. Not only does Ingredia

Nutritional offer the perfect ingredient for effective relaxation drinks,

it also provides strong support to its clients to help them to develop

successful end products.

For more informationSandrine CuisenierMarketing managerIngredia NutritionalTel. +33 3 2123 [email protected]

To release the full potential of Lactium’s effect on short periods of stress, alertness and relaxation drinks could be considered as an optimal matrix.

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62last word

Chris Woodcock, managing partner

at business communications

consultancy, College Hill, believes

the golden rule is to address the

“what’s in it for me?” factor. She remarks:

“In our experience, the simple rule is always

to state the social benefit or aim first; for

instance, population growth is forcing us to

find new, sustainable and safe food sources.

People need to be treated as adults and,

although consultation still has a key place

in communicating these new technologies,

straight talking and clear rationales are now

much more acceptable in managing our less-

than-perfect world challenges.”

According to Matter, a think tank established

to develop a deeper understanding of the

acceptance of novel food technologies,

communication and engagement between

companies and their stakeholders is at

the heart of the appropriate use of new

technologies. Matter recently conducted a

literature review of 23 publications that include

public dialogue in an effort to understand in

greater detail what people wish to know about

their use in consumer products. Mike King,

author of the review, explains the findings:

“The study identified that members of the

public were excited, but sceptical, about the

potential for new technologies. To be confident

about their use, they want companies and

governments to demonstrate that they

have been used meaningfully and to better

communicate how and why they are used.”

Many companies, across a range of

sectors, have already faced the very real

challenge of gaining consumer acceptance

for nanotechnology and others are about to

do the same. The UK government funded

Nanotechnology Knowledge Transfer Network

(Nano KTN), exists to help such companies

share knowledge and best practice in this

area. With almost 2500 members, it holds

workshops and seminars to help companies

to learn from each other.

Dr Barry Park, director of GBP Consulting

Ltd, who runs NanoKTN, comments: “There

are many companies working on nano-sized

ingredients; much of this is commercially

sensitive research. When they are ready to

talk about it, however, they should not be

afraid of sharing these exciting developments

with the media and the public. It fascinates

me to see how Eastern cultures such as

China and Japan have embraced nano —

we still need to break down some of those

barriers in the Western world.” He went on

to say: “At the end of the day, just because

something is nano, which is purely a function

of size, it is not necessarily any more — or

indeed less — harmful than a particle of

larger, or even smaller, scale. It is simply about

explaining the benefits of the particle size

in the most effective way, while reassuring

people that the same rigorous checks have

been undertaken as for any components of a

product formulation.”

Companies such as Boots and L’Oréal have

done this very effectively in the sunscreens,

oral care and cosmetics arenas and Dr Park

feels that the food industry can learn a great

deal from their methods. Boots, for example,

has a very clear position on nanotechnology

and nanoparticles, as stated by Dick Metcalfe,

head of quality and CSR: “Our policy on

any new material, or new grade of material,

requires that we review all its properties and its

intended use to satisfy ourselves that such use

does not put consumers or the environment at

potential risk. If we cannot satisfy ourselves of

this fact, or we cannot obtain sufficient data to

make a decision, then we take a precautionary

approach and do not use the material.”

The company’s publicly available

position statement on nanotechnology and

nanoparticles clearly outlines the safety

reviews undertaken on titanium dioxide used

in sunscreens by the Scientific Committee

for Non-Food Products (SCCNFP) and the

Australian Therapeutic Goods Administration,

while also setting out the specific benefits for

consumers.1 Findings from the Matter literature

review support the importance of sharing this

type of technical process information, including

third party endorsement, in addition to specific

product information. The literature reviewed

suggests that two types of information are of

interest to the public; ‘direct’ information about

a technology or product, such as specific

benefits and risks, and ‘indirect’ information

about the technological development process,

such as how regulation works. The theme that

emerged most clearly was that the indirect

information was as important, if not more

important, than the more specific technology

related information.

Qualitative research with a cross section

of the public, unveiled in April 2011 on

behalf of the UK Food Standards Agency,

supports this conclusion. Participants

stressed the importance of transparency

uNLoCkiNg CoNSumEr ACCEptANCE oF NoVEL tEChNoLogyManufacturers facing an ever-increasing pressure to create foods that are healthier and more

nutritionally beneficial have begun to look to novel disciplines, such as nanotechnology, to help

them meet this challenge. However, research results that show 90% of the UK population to be

confused or concerned about whether or not they would purchase food containing manmade

nanoparticles poses the question of how we can ensure that products containing them will

be accepted by consumers (National telephone survey, done by BMRB on behalf of business

communications consultancy College Hill, October 2010).


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NUTRACEUTICAL BUSINESS & TECHNOLOGY

www.nutraceuticalmag.comWhere food and pharma meetNBT is your musT-read source of News, updaTes aNd developmeNTs iN The fuNcTioNal food, NuTraceuTical, dieTary supplemeNT aNd iNgredieNT iNdusTry.

Women’s HealtHSupplementing the fairer sex

w w w . n u t r a c e u t i c a l m a g . c o m

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

ProbioticsRestoring the balance

Claims under pressure

cosmetic FocusMarketing products in Southern Africa

Functional bakery, sPorts nutrition, cognitive HealtH and more

Volume 7 Number 2 March/April 2011

See website for details on Awards and Exclusive Business Roundtabe

www.nbtawards.com

EXCLUSIVE EVENT

EXCLUSIVE ROUNDTABLE

EXCLUSIVE ROUNDTABLES


The six key findings of the review are as follows: • Be open when a new technology is

being used; anything else appears secretive and suspicious.

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

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

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

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

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

For more informationJulia [email protected]. +44 1869 353 800

about the development of

nanotechnology in generating

further confidence in the

use of this technology

in foods. Consumers

were shown to be more

open and accepting of

nanotechnology in the

reduction of the salt or fat

content of food and for use

in food packaging where the

benefits of extended shelf-life and

waste reduction are readily identified.

Chris Woodcock commented: “This

piece of research reveals that when

consumers are given detailed information

about the use of nanotechnology in foods

they can identify and accept the potential

benefits. However, these results clearly

show the importance for the food industry

of continued transparency and

communication with its stakeholders

and, particularly, with consumers. The

use of nanotechnology in foods is still in

its infancy and more is being discovered all

the time; clear, structured communication

from the industry of key milestones along

this journey can only help to further build

consumer confidence.”

It is clear that the public needs to be

confident that things are being done in the

‘right’ way and that, among the competing

interests, theirs are being effectively balanced.

Stakeholder groups, such as regulators and

consumer groups, have a key role to play in

bridging the gap between food manufacturers

and the general public. By holding developers

to account and using their subsequent

knowledge and understanding to reassure

consumers that the necessary processes are

in place, stakeholder groups can satisfy

the public’s need for ‘indirect’ information.

With such potential for innovation in

the food and drink and nutraceutical

sectors, gaining consumer trust and

acceptance for nanotechnology is

critical. As others have proved, however,

the challenge is not insurmountable and

the rewards can be significant.

Reference1. www.boots-uk.com/App_Portals/BootsUK/Media/

PDFs/CSR/1Boots_Position_Nanotechnology_And_Nanoparticles_Is4b.pdf

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Leading speakers include:

The programme will feature key topics such as:

This summit will bring together over 150+ senior level food and beverage professionals, who will discuss the key challenges facing food and beverage industry.

Ecoli outbreak?

Skyrocketing commodity and fuel prices?

New ways to cut costs?

Making processes adaptable and efficient?

Karl Fritz, Chief Supply Chain Officer, Mc Donalds

Despina Spanou, Principal Adviser, Directorate General for Health and Consumers, European Commission

Henk-Jan Schuuring, Managing Director, Food Quality, Barentz

John Carter, Director of Safety, Kraft

Assessing and managing risk: in the production line and in the supply chainBuilding key knowledge of a Hazard Analysis and Critical Control Point (HACCP) system

Continuous improvement - creating the culture for operational excellenceCreating the environment for your manufacturing, H&S, sustainability, social strategy to be successful and achieve its end goals

Creating a comprehensive culture of safetyBehavioural change as the key step in the fight against foodborne illness

Register your place at www.foodmanufacturingevent.com/NBT * and quote “NBT” on the booking form to receive the Food Manufacturing & Safety Ondemand presentations 2011 for free!*if you are a solution providers or consultants get in touch with Simon Baxter, [email protected] or call +44(0)20 7202 7666 to find out how you can benefit from this summit.

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email [email protected]


66regulatory review

in a document published in September in

Nutrition, 13 academics who attended last

year’s Hohenheim Consensus Conference

have authored a paper that, in essence, states

that evidence-based medicine is not suitable

for the evaluation of Article 13.1 claims under

the European Union’s (EU) Nutrition and Health

Regulation. Rather, they state: evidence-based

medicine is designed to evaluate the effects

of drugs and not the unique properties of

nutrients and the bioactive substances subject

to Article 13.1. Furthermore, they have called

for a process to define evidence-based nutrition

that embraces state-of-the-art nutrition science

and stimulates future academic research. At the

conference, the experts spent a day presenting

and discussing their views and arrived at several

consensus statements, which they hope will

serve as guidance for bodies performing or taking

decisions on the claims assessments, such as

the European Commission (www.sciencedirect.

com/science/article/pii/S0899900711001432).

“The scientific knowledge available to

date cannot be ignored and should be a

starting point for the assessment of the

totality of the available data and the strength,

consistency and biological plausibility of the

evidence,” said Professor Hans Biesalski,

who heads the University of Hohenheim

(Stuttgart, Germany) Department of Biological

Chemistry and Nutrition and organizes the

eponymous conferences. “Evidence-based

medicine is clearly not appropriate for the

evaluation of claims made on foods. Indeed,

specific methodologies should be developed

to estimate the effect of ‘non-xenobiotics’

on human health.” Article 13.1 of the EU’s

Nutrition and Health Claims Regulation aims,

as I’m sure many NBT readers know, to

ensure that health claims on foods and food

constituents can be properly justified and

scientifically substantiated. The European Food

Safety Authority (EFSA), the body entrusted

with evaluating the claims, has adopted an

evaluation process that has been subject

to considerable debate amongst leading

scientists in the field of human nutrition. It

is thought — and often opined — that this

process has led to negative opinions regarding

the health effects of many food components

that, according to some, could have been

recognized had a more holistic approach to the

evaluation of the claims been adopted.

At the conference, case studies focused

on carotenoids and vitamin A in relation to

age-related macular degeneration (AMD), the

quality of carbohydrates (as expressed by

the glycaemic index) in relation to health and

well-being, probiotics in relation to intestinal

and immune functions, micronutrient intake

and the maintenance of normal body functions,

food components with antioxidative properties

and health benefits, and the nature of evidence

supporting the impact of deficient, adequate

and optimal intakes of micronutrients on

physiological function. “We chose these case

studies to address the extent to which an

evidence-based benefit is a reliable endpoint,

and the extent to which data from clinical

studies of disease states can be used as

supportive evidence for health effects,” said

Prof. Biesalski. “They also enabled us to

consider how to assess other factors, such

as the different effects of the various dietary

nutritional components on systemic parameters,

including the individual effects of the various

types of fatty acids in the diet on blood lipids.”

And it seems that it’s not just in Europe that

regulation in the natural food world is under the

spotlight! Those of you who attended Natural

Foods Expo (Baltimore, Maryland, USA) might

have heard the buzz about the launch of a

new product called “Live Forever Juice,” which

turned many heads and sparked numerous

conversations, partly because of its over-the-top

rainbow and unicorn-themed branding. However,

the real eye opener was the outrageous claim

that users could “live forever” if they drank one

bottle per day. The box also raised eyebrows with

text such as “perfect for paranoid people” and

“drink one bottle of Live Forever Juice each day

forever.” In an industry that can get very serious,

Live Forever Juice stood out in the crowd and

turned curious glances into nods of approval as

visitors began to understand the project. The

kicker is, of course, that there is no such thing as

Live Forever Juice. “It is a brand that we created

purely as a marketing ploy,” said Benjamin

England, Founder and CEO of FDAImports.com,

the Maryland-based consulting firm behind the

project. “We wanted to make a connection with

natural products food, dietary supplement and

cosmetic manufacturers and distributors and

generate interest in FDA and USDA labelling

compliance, which is often one of the last

things many companies focus on — much to

their chagrin.”

“The Live Forever Juice project is a way

to have some fun but also to communicate

just how complex and maze-like FDA

regulations really are,” said Benjamin England,

a 17-year veteran of the US Food and Drug

Administration. “Beyond the technical labelling

requirements, the label is a window into all

the regulatory obligations for a food, dietary

supplement or cosmetic product. Failing

to satisfy all the regulatory requirements

can have serious legal repercussions.

FDAImports.com hopes to raise awareness

and generate interest in the Live Forever Juice

project and, ultimately, to help companies

save time and resources by having their

consumer packaging labels reviewed for FDA

compliance before printing thousands of

copies and regretting having done so. It is a

valid, sensible and salient point. For although

this exercise might prove that the functional

food industry has a sense of humour, the lack

of nutraceutical products achieving regulatory

compliance and successfully reaching

supermarket shelves is no laughing matter.

wEighiNg up thE EViDENCE For hEALth CLAimSOn either side of the Atlantic, achieving regulatory compliance is no joke.

Dr Kevin Robinson

For more informationDr Kevin RobinsonEditor, nutraceutical business & [email protected]

67strap


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©2011 OmniActive Health Technologies

OmniActive Health Technologies continues to receive global recognition

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and technology innovation.

Capsimax™ and Lutemax 2020™ showcase OmniActive’s breakthrough

technologies and formulations that enhance the body's ability to absorb

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