NATURAL INGREDIENTS PRESENT HURDLES, OPPORTUNITIES

Published April 28, 2014 in Food Product Design

Posted in News, Natural, New Ingredients, Food Formulation Ingredients, Food Ingredient Solutions,Regulatory, Clean Label, Healthy, Healthy Foods, Food and Drug Administration (FDA), Processing,Flavor, Food Additive, Colors, Yogurt, Frozen / Refrigerated Foods, Preservatives, Fruit, Fruits / Vegetables, Beverages, Lycopene, Carotenoids, Annatto, Anthocyanins, Grape, Dairy, Dairy Ingredients,Dairy Management, Recalls, Listeria, Bacteria, Fats/Oils, Fatty Acids, Fish, Dressing, Dressing / Marinades, Condiments, Oxidation, Antioxidant, BHA, BHT, Labeling, Packaging

When it comes to labeling food and beverage products as "natural," lack of regulatory oversight leaves room for legal bantering, which has landed several companies—including Chobani, ConAgra, Costco and Cargill, among others—the subjects of lawsuits filed on behalf of products' natural claims.

The U.S. Food and Drug Administration (FDA) has not taken a firm position on the matter, leaving the waters cloudy for food and beverage manufacturers. According to FDA: “From a food science perspective, it is difficult to define a food product that is 'natural' because the food has probably been processed and is no longer the product of the earth. That said FDA has not developed a definition for use of the term natural or its derivatives. However, the agency has not objected to the use of the term if the food does not contain added color, artificial flavors, or synthetic substances."

While manufacturers are likely content with FDA's non-decision on the matter, food developers looking for regulatory clarity about ingredients they can use in foods with a natural claim are likely not.

 In certain cases—as in with color regulations—FDA is abundantly clear; however, even some colors considered "natural" are encountering consumer pushback.

Carmine, a colorant derived from the female cochineal insect (Dactylopius coccus costa), is one such ingredient. The Center for Science in the Public Interest (CSPI) launched a petition urging Dannon to color their fruit yogurt with berries instead of bugs. And Starbucks encountered well-publicized criticism from vegetarians and others for the use of cochineal extract in its Strawberries & Crème Frappuccino, and subsequently switched to lycopene, a natural, tomato-based extract.

Certain spices, including paprika and turmeric, as well as annatto, a carotenoid from annatto seeds, fall into the natural color selection. Anthocyanins are another category of natural colorants, and include elderberry, purple carrot, purple sweet potato and grape.

Further, to avoid a scenario like that of Chobani's recent Mucor circinelloides contamination—in which the company voluntarily recalled 35 varieties of yogurt after more than 200 consumers filed complaints of illness with FDA—manufacturers must ensure proper processing methods are in place. Dairy processors specifically can benefit from adding appropriate cultures to products, which have a natural ability to inhibit specific contamination flora, such as visible mold and yeasts, as well as growth control ofListeria.

Foods that contain fat, such as fish oil, salad dressings (mayonnaise) and fried foods, are subject to other hurdles, like oxidation and the development of off odors, flavors and colors. There are several ways to control and manage oxidation, including reformulation and packaging. And while synthetic antioxidants such as BHA and BHT have fallen from consumer favor, natural antioxidants, such as rosemary extract, can provide a consumer-friendly label.

For a closer look at formulating natural products, visit Food Product Design's FoodTech Toolbox:Exploring Natural Ingredients Alternatives.

HEALTH ALERT: FDA ISSUES FINAL RULE ON CERTAIN NUTRIENT CLAIMS FOR OMEGA-3S

FDA ISSUES FINAL RULE ON CERTAIN NUTRIENT CLAIMS FOR OMEGA-3S

Published April 25, 2014 in Food Product Design

Posted in News, Regulatory, Federal Register, Omega-3s, Fatty Acids, Fats/Oils, Health Claims,Labeling, Label Claims, Center for Food Safety and Applied Nutrition (CFSAN), Food and Drug Administration (FDA), Docosahexaenoic Acid (DHA), Eicosapentaenoic Acid (EPA), Alpha Linolenic Acid (ALA)

WASHINGTON—The U.S. Food and Drug Administration (FDA) is publishing a final rule prohibiting certain nutrient content claims for foods that contain the omega-3 fatty acids docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and alpha-linolenic acid (ALA). Specifically, the rule prohibits statements on the labels of food products, including dietary supplements, that claim the products are “high in" DHA or EPA, and synonyms such as “rich in" and “excellent source of." The final rule similarly prohibits some such claims for ALA. The final rule takes no action with respect to other such claims for ALA.

Under the Federal Food, Drug & Cosmetic Act nutrient content claims such as “high in" are allowed only for nutrients for which a reference level to which the claim refers has been set. FDA can set such nutrient levels by regulation, or in some situations, if the requirements of the Act have been met, such nutrient levels can be based on authoritative statements published by certain types of scientific bodies, such as the Institute of Medicine of the National Academies (IOM).

FDA has not established nutrient levels that can serve as the basis for nutrient content claims for DHA, EPA or ALA. In 2004 and 2005, FDA received notifications asserting that the IOM had issued authoritative statements that identified such nutrient levels for DHA, EPA and ALA. There were multiple notifications that identified multiple, sometimes conflicting nutrient levels for these three omega-3 fatty acids.

FDA determined that none of the claims meet the requirements of the Act, and the final rule prohibits all of these claims. With respect to the two sets of nutrient content claims for ALA that were identified in the notifications (which differed in that each set identified a different nutrient level), FDA determined that one of these sets of claims did not meet the requirements of the Act. The final rule, which will be published April 28 in the Federal Register, therefore prohibits that set of claims. FDA is taking no regulatory action at this time with respect to the other set of nutrient content claims for ALA, which will therefore be allowed to remain on the market.

Sources:

• Center for Food Safety and Applied Nutrition: FDA Finalizes Rule Prohibiting Certain Nutrient Content Claims for DHA, EPA, and ALA Omega-3 Fatty Acids

HEALTH ALERT: SOY-DAIRY PROTEIN EXTENDS AMINO ACID DELIVERY TO MUSCLES

SOY-DAIRY PROTEIN EXTENDS AMINO ACID DELIVERY TO MUSCLES

Published April 25, 2014 in Food Product Design

Posted in News, Science & Research, Healthy, Healthy Foods, Nutrition, Diet, Proteins, Whey, Dairy,Dairy Ingredients, Amino Acids, Beverages, Snack Foods, Fortification, Functional Foods, Sports Nutrition, Weight Management, Casein, DuPont Health & Nutrition

ST. LOUIS, Mo.—Using a protein blend of soy, casein and whey post-workout prolongs the delivery of select amino acids to the muscle for an hour longer than using whey alone, according to a new study published in the Journal of Applied Physiology. It also shows a prolonged increase in amino acid net balance across the leg muscle during early post-exercise recovery, suggesting prolonged muscle building.  

The double-blind, randomized clinical trial included 16 healthy subjects, ages 19 to 30, to assess if consumption of a blend of proteins with different digestion rates would prolong amino acid availability and lead to increases in muscle protein synthesis after exercise. The protein beverages provided to study subjects consisted of a soy-dairy blend (25 percent isolated DuPont™ Danisco® SUPRO® soy protein, 50 percent caseinate, 25 percent whey protein isolate) or a single protein source (whey protein isolate). Muscle biopsies were taken at baseline and up to 5 hours after resistance exercise. The protein sources were ingested 1 hour after exercise in both groups.

Results concluded that consuming a soy-dairy blend leads to a steady rise in amino acids and an increase in select amino acid delivery for about an hour longer than the use of whey protein alone. The blend also sustained a greater positive net amino acid balance than whey, suggesting there is less muscle protein breakdown during the time period shortly after consumption of a blended protein product.

“This study sheds new light on how unique combinations of proteins, as opposed to single protein sources, are important for muscle recovery following exercise and help extend amino acid availability, further promoting muscle growth," said Blake B. Rasmussen, Ph.D., chair, department of Nutrition & Metabolism at the University of Texas Medical Branch and lead researcher of the study.

It's no surprise protein's popularity has been growing among consumers. The NPD Group study showed 24.9% of consumers look for protein on the Nutrition Facts label and 78% of consumers said protein contributes to a healthy diet. Half of those consumers say they want more protein in their diet.

“Because of the increased demand for high-quality protein, this study provides critical insight for the food industry as a whole, and the sports nutrition market in particular," said Greg Paul, Ph.D., global marketing director, DuPont Nutrition & Health. “With more and more consumers recognizing the importance of protein for their overall health and well-being, the results of this study have particular relevance to a large segment of the population, from the serious sports and fitness enthusiast to the mainstream consumer."

This is only part of a growing body of research that points to the value of dairy ingredients in sports nutrition. And dairy proteins aren't just for muscle—athletes interested in maintaining or losing weight can also benefit from high-quality dairy proteins. (Check out the "Dairy Ingredients in Sports Nutrition" Digital Issue from Food Product Design for more on this.) Coupled with soy protein ingredients—which have no cholesterol and are low in saturated fat—the possibilities are endless. For more on soy protein, check out Food Product Design's FoodTech Toolbox—the Infographic: Soy Protein Ingredients.

SALES & MARKETING: Top Ten Branding Tips - Do you agree?

Top Ten Branding Tips

Branding is one of the most important aspects of a strong company when it comes to securing the goodwill and trust of your customers. Newcastle Branding Specialists Urban River provides 10 Branding Tips advising how to build a strong brand that can add value to your company and ultimately generate sales.

1. Put your customers first

Identify who they are and how they think.  What are the factors that lead them to want your product or service? Now match your business offering to their needs.

2. Brand identity

A strong element of how your company is seen by your customers, your brand identity should remain consistent to reinforce your values continually.  This will help your customers make the decision to buy from you instead of your competitors.

3. Positioning

The way you ‘position’ yourself in the market will determine how customers think about your company in relation to your competitors – are you price lead or quality driven?  Whatever your chosen path, this should be reflected in your marketing copy, images and materials.

4. Keep it simple

Keep names and straplines short, simple and consistent.  Once chosen, use the company name and strapline in every possible means of communication to ensure future recognition and brand association.

5. Involve all staff

Your greatest ambassadors or your biggest weakness – how you involve your staff in branding will determine how much they can help reinforce that brand.  Keep them updated, encourage involvement and ensure a united front for the business.  A cohesive staff team will appear extremely professional and trustworthy to potential customers.

6. Develop a brand plan

Careful management of a brand on an ongoing basis will ensure the brand remains strong, clear and unaffected by outside influences.  Form a plan to maintain brand values and ensure any changes are made in line with brand values.

7. Consistency

A simple set of guidelines will ensure that everyone (internally and externally) can apply your brand in a consistent manner. This is crucial to ensure your potential customers develop a familiarity with, and trust of, your brand.

8. Different media

Keep a close eye on the use of your brand guidelines across different media such as newspapers, radio, print, website, social media and email marketing.  Size, colour and positioning of your logo is essential and the correct use of these should be ensured at all times.

9. Review

Make sure all occurrences of incorrect branding are tackled as they arise and the correct guidelines are understood for the future; nipping such problems in the bud will avoid long-term damage.

10. Involve the professionals

While it’s tempting to enter into a spot of DIY branding this is often not a good idea and can be costly in terms of time and money to address at a later date.  You may seek to employ a professional creative agency to help establish the future brand security of your company.

It’s as simple as that! For more branding and design insight why not pop in for a chat, sign up to our words of wisdom or view our portfolio.

SEAFOOD SUSTAINABILITY: PRAWNS - Do you support this?

SEAFOOD SUSTAINABILITY: PRAWNS

Every animal has developed unique ways to ensure its survival. For spot prawns, this means starting life as a male before changing into a female, a characteristic called sequential hermaphroditism. The advantages of changing sexes halfway through life is not well understood but obviously works for spot prawns, as well as many other animals including fish, bivalves, and plants.

Ask for:

Prawns caught in the Canadian Pacific by trap. Spot prawns are the largest shrimp species found in Canada's west coast. With a reddish brown shell, this fish is easy to distinguish with its distinctive white spots on its abdominal segments.

Avoid:

Any prawn that are not recommended as SeaChoice yellow or green options.

Cooking & nutrition:

Prawns are known for their naturally sweet and succulent flavor and firm texture. Cooked in only a couple of minutes, this seafood makes for a quick and tasty treat that requires little effort for amazing results. Delicious served simply with butter for dipping or sautéed or barbequed, prawns can be used in any dish from soups and pastas to curries and stir fries. Spot prawns are available fresh from May to July and frozen year-round.

Recipe:

Shrimp, Shitake, Cucumber Salad (PDF) from A Good Catch.

Fishery:

Spot prawns are sustainably harvested in traps that reduce bycatch. As described previously, prawns begin life as males and then change into females. The fishery is managed based on the ratio of males:females and is only open for a few months each year.

More sustainable seafood picks

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10 FUNCTIONAL FOOD TRENDS OF 2014

Published April 21, 2014 in Food Product Design 

Posted in News, Market Research, Market Trends, Clean Label, Functional Foods, Beverages, Proteins,Beans, Nuts and Seeds, Nuts, Legumes, Vitamins / Minerals, Fish, Fish Oil, Omega-3s, Probiotic,Immunity, Immune Health, Natural, Healthy, Healthy Foods, Nutrition, Diet, Hispanic, Demographic,Organic, Energy Drinks, Sports Nutrition, Children, Vegetarian, Egg, Weight Management

CHICAGO—A heightened interest in natural products and an emphasis on protein make up a couple of the major trends impacting how consumers today shop and purchase their food products. New insights from the Institute of Food Technologists (IFT), gathered from a variety of industry sources, reveal a total of 10 functional food trends that will likely shape the industry in the coming year.

1. Specialty nutritionals
Many consumers who once relied on nutritional supplements have made the switch to fortified and functional foods instead. Nearly 9 in 10 adults made a strong effort to consume more nutrients, vitamins, minerals, herbs/botanicals and fish/oil/omega-3s in their diets. Maintaining a healthy digestive system and immune health also are top health priorities, and probiotics will play a key role in 2014.
2. Clean label foods
Consumers' interest in "real" ingredients they can recognize is also driving the industry and leading to a demand for simple, natural foods. More than half of consumers look for foods absent of artificial ingredients, while one in four adults buy organic foods/beverages. The majority of consumers strongly agree with the idea of getting their nutrition from foods with naturally occurring health benefits.
3. Hispanics and health
Another trend involves America’s 52 million Hispanics who offer a huge market potential with a buying power of more than $1 trillion. U.S. Hispanics spent an estimated $6.9 billion on functional foods in 2012 and $9.4 billion on natural/organic foods/drinks . Hispanics are also the number one users of energy drinks/shots, sports beverages and 100% juice/juice drinks. In addition, this demographic is about twice as likely as the general population to spend whatever it takes to look younger, and they are often the first to try a new health food, nutritional product or diet.
4. The power of protein
An emphasis on protein is another huge trend in today's food industry. The protein market is still center stage with 57% of consumers, especially between the ages of 18 and 34 and above age 65, seeking protein sources. These consumers are looking for more protein to maintain healthy bones/joints, strengthen immune systems, and build muscle strength and tone while maintaining energy throughout the day.
5. Kid-friendly foods
Almost half of America’s 32 million moms who say they always buy health foods and beverages for their kids are looking for a wider range of healthy, convenient, kid-friendly foods and drinks with nutrient and calorie levels specific to kids. Research shows 44% of children under age 12 consume organic foods/drinks at least once per week, and moms are less likely to seek out organic products as their children age.
6. Pharma foods
 An estimated 8 in 10 believe functional foods can help prevent or delay the onset of heart disease, hypertension, osteoporosis and Type 2 Diabetes, while 6 in 10 associate it with benefits linked to age-related memory loss, cancer and Alzheimer’s disease. Last year, 56% of consumers bought foods or beverages that targeted a specific condition, and cholesterol-lowering foods and beverages were the most purchased condition-specific food or drink.
7. Vegetarian movement
Meals without meat is another growing trend in the United States: 80% of households now eat meatless meals for dinner on occasion. Eggs are the most popular alternative, followed by beans/lentils/legumes. Dairy-free milks including soy, rice and almond, ranked fifth, and coconut water ranked eighth among the popular nonalcoholic beverage trends in restaurants for 2014.
8. Sports nutrition
Foods for athletic performance enhancement are also trending as the explosive sports nutrition category targets both athletes and body builders, as well as recreational sports participants, casual athletes and gym exercisers. Nearly 6 in 10 adults used a sports nutrition product in 2012, and the combined consumer sales of sports nutrition supplements, nutrition bars, and energy drinks topped $24 billion in 2012, up 11.2%. A growing body of research also points to the value of dairy in sports nutrition, and these ingredients can help provide digestible, high-quality protein for building and repairing muscle, carbohydrates for energy, and vitamins and minerals to strengthen bones and replace electrolytes. Kids play a major role in the sports nutrition category, with almost 75% of kids between the ages of 6 and 11, and 71% of teens ages 12 to 17 using sports drinks. Some moms are also using sports nutrition powders for their children. Half of the users of protein drinks believe they help them perform better during exercise.
9. Managing weight
Weight loss is still a huge factor for consumers, but today, people looking to shed a few pounds have avoided the deprivation-style weight loss campaigns, and instead simply eat healthier while adding specific "real food" components and nutrients to their diets. Whole grains, fiber, and vitamin D topped the list of ingredients that two-thirds of those trying to manage their weight added to the diet, while others added more calcium, protein, antioxidants, or omega 3/fish oil. An estimated 60% of adults believe that protein works for weight loss, and one-third believe protein boosts metabolism and aids in fat burning.
10. The next generation
Lastly, Millennials' view of food choices has been another driving force in 2014. Millennials between the ages of 14 and 33 now view their food choices as healthier, more expensive, more natural/organic, less processed, better tasting and fresh. This demographic is also the most likely to believe that functional foods and beverages can be used in place of some medicines, to relieve tiredness and lack of energy, retain mental sharpness with aging, stress, and eye health. Millennials and Generation X read nutrition labels for calories, vitamins/minerals, serving size and protein. They also drink a wider range of beverages than other generations, including ready-to-drink coffees and sparkling drinks.

Sources:

• Institute of Food Technologists: Top Ten Functional Food Trends for 2014

HEALTH ALERT: VEGAN, LOW-CARB DIET HELPS WEIGHT LOSS, LOWERS LDL

VEGAN, LOW-CARB DIET HELPS WEIGHT LOSS, LOWERS LDL

Published April 16, 2014 in Food Product Design

Posted in News, Science & Research, Diet, Nutrition, Carbohydrates, Fruits / Vegetables, Legumes,Heart Health, Weight Management, Diabetes, Cholesterol, Healthy, Healthy Foods, Frozen / Refrigerated Foods, Convenience Foods, Demographic, Market Trends, International, Fats/Oils, Cardiovascular,Immunity, Immune Health, Dairy, Vegetarian, Proteins, Soy, Nuts and Seeds, Gluten

TORONTO—Individuals who consume a low-carbohydrate vegan diet containing increased protein and fat from gluten and soy products, nuts and vegetables may improve their weight-loss efforts while at the same time lower their low-density lipoprotein (LDL) cholesterol, according to a new study published in the BMJ Open.

The 6-month study evaluated 39 adult participants (19 control and 20 test participants) and was conducted at a Canadian university-affiliated hospital nutrition research center from April 2005 to November 2006. All participants had high normal to raised LDL cholesterol levels (>3.4 mmol/L at diagnosis) and a body mass index (BMI) >27. Prior to starting, and for the duration of the study, participants who had been taking lipid lowering medications discontinued their use.

The researchers found that the participants who consumed a low-carbohydrate vegan diet saw a greater weight loss compared to those who consumed a high-carbohydrate vegetarian diet that included dairy and egg products (7% versus 6% weight reductions, respectively). In addition, participants following the low-carbohydrate diet achieved reductions of LDL cholesterol concentrations (9%), the “bad" cholesterol that can cause arteries plaque build-up and lead to increased risk of a heart attack. Furthermore, improvements in triglyceride reductions (-0.34 mmol/L) and total cholesterol (-0.62 mmol/L) were noted in the low-carbohydrate diet. There was no treatment difference seen in high-density lipoprotein cholesterol levels.

“The outcomes of this study show that complementing a low-carbohydrate weight-loss diet with vegetable sources of protein, such as gluten, soy, and nuts, ultimately results in greater cardiovascular benefits—something that hasn’t been shown with low-carbohydrate diets alone," the researchers said. “Many well-known weight loss plans focus on limiting carbohydrate intake; and while this can be an effective way to lose weight, replacing caloric intake with proteins from animal products that are often high in saturated fats is not an ideal long-term solution for people who already have higher cholesterol levels."

FPD’s Take:
Low-carb diets, such as Atkins, became popular in the U.S. more than a decade ago as a means to help lose weight and keep diabetes at bay. And for quite a few years, low-carb foods and beverages were the rage before leveling off in the past few years. However, with more and more scientific research pointing to low-carb diets as a way to decrease inflammation, reduce cardiovascular disease and reduce cancer risk, it will be interesting to see what new food and drink launches are coming down the pike and when. Just last year, Atkins introduced its own line of frozen meals to the U.S. marketplace, and has added new offerings over the past few months.

It is interesting to note that the low-carb trend is taking off in Europe. According to market research firm Mintel, new food and drink product launches with “low-carb" claims in Europe increased 95% between 2008 and 2013, suggesting the low-carb trend may be back in action and with support from high-protein claims. In fact, 10% of new low-carbohydrate food and drink launches were pasta products, 10% baking ingredients or mixes, 9% bread and 8% snack, cereal and energy bars. The top three countries in Europe for new low-carbohydrate food and drink product launches are France (17%) followed by Germany and Spain, accounting for 15% of NPD share respectively.

Interestingly, last year Sweden became the first Western nation to recommend a lower-carbohydrate, higher-fat diet to reduce the national prevalence of obesity and diabetes, and improve heart health.
Find out more about the Image Gallery: Top 14 Diet Trends For 2014 that examines diet, nutrition and food trends that will make headlines, influence food-purchasing decisions and shape Americans’ waistlines in 2014.