FORMULATING FOODS

Formulating Foods explores the latest health and nutrition news and research—as well as the latest ingredient and food application innovations—to determine what consumers want (and need) from the food and beverage products they consume, and how industry can make it happen. 

Resveratrol in Wine, Grapes Hampers Acne

Rachel Adams

October 03, 2014 - Blog

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Got grapes? UCLA researchers have demonstrated how resveratrol, an antioxidant derived from grapes and found in wine, works to inhibit growth of the bacteria that causes acne.

Millions suffer from acne, and it has a significant psychosocial effect on patients, but limited progress has been made in developing new strategies for treating it. According to researchers, antibiotic resistance and side effects limit the efficacy of the current treatments, which include benzoyl peroxide, retinoids, antibiotics and Accutane (isotretinonin).
The new research shows combining resveratrol with a common acne medication, benzoyl peroxide, may enhance the drug’s ability to kill the bacteria and could translate into new treatments. Benzoyl peroxide is an oxidant that works by creating free radicals that kill the acne bacteria.

Resveratrol has received a lot of positive attention from the medical community in recent years. The antioxidant is the substance that has prompted some doctors to recommend that adults drink red wine for its heart-health properties. It stops the formation of free radicals, which cause cell and tissue damage.

These benefits resonate well with consumers, who are increasingly seeking products that emphasis wellness and provide benefits beyond basic nutrition. In the Digital Issue, Focus on Wellness, Food Product Design takes a close look at how product designers can incorporate healthful ingredients—including vitamins, minerals, fiber and omega-3s—into food and beverages.

The present study, in early lab findings, demonstrated that resveratrol and benzoyl peroxide attack the acne bacteria, called Propionibacterium acnes, in different ways.

“We initially thought that since actions of the two compounds are opposing, the combination should cancel the other out, but they didn’t," said Emma Taylor, Ph.D., and the study’s first author and assistant clinical professor of medicine in the division of dermatology at the David Geffen School of Medicine at UCLA. “This study demonstrates that combining an oxidant and an antioxidant may enhance each other and help sustain bacteria-fighting activity over a longer period of time."

The team grew colonies of the bacteria that causes acne and then added various concentrations of resveratrol and benzoyl peroxide both alone and together. The researchers monitored the cultures for bacterial growth or killing for 10 days.

They found that benzoyl peroxide was able to initially kill the bacteria at all concentration levels, but the effect was short lived and didn’t last beyond the first 24 hours.

On the other hand, resveratrol didn’t have a strong killing capability, but it inhibited bacterial growth for a longer period of time. Surprisingly, the two compounds together proved the most effective in reducing bacteria counts.
“It was like combining the best of both worlds and offering a two-pronged attack on the bacteria," said senior author Jenny Kim, Ph.D., professor of clinical medicine in the division of dermatology at the Geffen School.

Scientists have understood for years how benzoyl peroxide works to treat acne, but less has been known about what makes resveratrol effective—even though it has been the subject of previous studies. Using a high-powered microscope, the UCLA researchers observed that bacteria cells lost some of the structure and definition of their outer membranes, which indicated that resveratrol may work by altering and possibly weakening the structure of the bacteria.

The researchers also cultured human skin cells and blood cells with the two compounds to test their toxicity. They found that benzoyl peroxide was much more toxic than resveratrol, which could help explain what causes skin to become red and irritated when it’s used as a topical treatment in high dose or concentration.

Taylor noted that combining the two compounds allowed for prolonged antibacterial effects on the acne bacteria while minimizing its toxicity to other skin cells. The finding could lead to a more effective and less irritating topical acne therapy.

“We hope that our findings lead to a new class of acne therapies that center on antioxidants such as resveratrol," Taylor said.

FORMULATING FOODS: Protein and Satiety: A Closer Look

FORMULATING FOODS

Formulating Foods explores the latest health and nutrition news and research—as well as the latest ingredient and food application innovations—to determine what consumers want (and need) from the food and beverage products they consume, and how industry can make it happen. 

Protein and Satiety: A Closer Look

Rachel Adams

September 12, 2014 - Blog

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Nutritionists generally agree that “dieting" is a temporary mindset and, for lasting change, a lifestyle that promotes weight management is the healthiest and most sensible option. Different types of protein impact satiety and weight management in unique ways, and research has identified the benefits of each.

When it comes to weight management, protein’s role is multifaceted. Protein contributes to long-term satiety and offers the greatest thermic effect of feeding—more calories are burned during protein digestion compared to fats or carbohydrates. A higher-protein diet can also spare the loss of metabolically active lean muscle mass during weight loss.

The quality of a protein ingredient is based on its amino acid content and the protein’s digestibility, often measured using the protein digestibility-corrected amino acid score (PDCAAS). However, other foods consumed with the protein can impact the bioavailability of the protein’s amino acids, and also need to be considered. For example, foods contain anti-nutritional factors, such as trypsin inhibitors and haemagglutinins in legumes, that can result in digestive losses and structural changes of amino acids that limit bioavailability.

In addition, amino acids that continue digestion in the colon are likely not used for body protein synthesis.
In terms of satiety, there are several factors that can impact a protein’s effect on satiety, including type of protein (including bioactive peptides), amount of protein consumed, timing or protein intake of other macronutrients, which is common in a mixed diet, and time until the next meal.

As a whole, dairy proteins seem to exert beneficial effects on satiety. However, while research has indicated whey protein has the greatest effect on satiety, the literature on the topic is inconsistent. One study compared the effects of casein, soy and whey, with or without glycomacropeptide (GMP), on satiety. At 10 percent of energy from protein, whey with or without GMP was more satiating than casein or soy. But at 25 percent energy intake from protein, satiety was not different between the three, indicating protein’s effect on satiety may be a combination of type and amount of protein consumed.

Pea protein also proved beneficial for satiety. In one study, 15 grams of pea protein hydroslate had a greater effect on satiety than 15 grams of whey protein, 15 grams of milk protein, or a combination of 7.5 grams of whey and 7.5 grams of pea protein hydroslate.

There are many other factors that can impact protein’s effect on satiety, including the amount consumed and when the protein is consumed. For a closer look, download the free Digital Issue, Protein and Weight Management.

Food Fortification to Fill Nutrient Gaps

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TRENDING FOODS

Trending Foods examines the latest news, market trends, surveys and stats that are helping shape the food industry. Managing Editor Judie Bizzozero, a long-time newshound, sniffs out the most relevant issues affecting the food industry and provides a fresh perspective on their impact.

Food Fortification to Fill Nutrient Gaps

Judie Bizzozero

August 11, 2014 - Blog

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Recent insights reveal consumers may be confused about their intake of key nutrients, and thus, may not be receiving adequate amounts. Understanding the consumer gaps surrounding functional foods and beverages can be key to formulating these healthy products.

Marianne Smith Edge, MS, RD, LD, FADA, senior vice president, nutrition & food safety, International Food Information Council (IFIC), recently discussed with Food Product Design’s FoodTech Toolbox the findings of the2013 Functional Foods Consumer Survey during the 2014 IFT Annual Meeting and Food Expo, June 21-24, in New Orleans. The survey is designed to investigate consumer perceptions related to nutrient deficiency, sources of functional nutrients, whether naturally occurring and fortified, role of food processing, and reasons for consuming functional foods.

In the video presentation, she said: “We find that consumers overall have a very positive viewpoint about functional foods, which we identify as those foods that have health benefits beyond basic nutrition."

According to the survey results, more than 50 percent of consumers recognize fruits and vegetable as functional foods, followed by fish/fish oil (8 percent) and vitamins/supplements (7 percent).

While most consumers claimed to be very knowledgeable about nutrition, the results indicate there may be gaps in nutrient intake and knowledge. For example, approximately 6 out of 10 consumers claim they are receiving adequate amounts of vitamin D, fiber or potassium. However, when compared to information from the 2010 Dietary Guidelines for Americans, this is not the case.

“Fiber is a really big issue," Smith Edge said, adding that while more than 60 percent said they are getting enough fiber, it’s really less than 5 percent that are getting the adequate amounts.

“This gives us an opportunity, and especially for food manufacturers, it gives an opportunity to look at how we can best fortify those foods that can provide some of the nutrient needs," she said.

When asked about fortification versus naturally occurring benefits, respondents indicated that while they would like for natural-occurring benefits, they showed no distinct preference between the two.

“The good news is that consumers are really open. We find that overall, they have a high trust level and confidence that foods can provide them with health-promoting benefits, and that they’re really open and think that they can change their diet," she said.

To access the complete video presentation, “Fortified Foods: Filling Nutrient and Knowledge Gaps," visit the Food Product Design FoodTech Toolbox.

BBQ SEASON DELIGHTS: Next-level BBQ: Have you tried these five ingredients on the grill?

Next-level BBQ: Have you tried these five ingredients on the grill?

SUE RIEDL

Special to The Globe and Mail

Published Tuesday, Jul. 08 2014, 5:14 PM EDT

Last updated Tuesday, Jul. 08 2014, 5:17 PM EDT

Savour summer nights as long as possible by cooking as much as you can on the outdoor grill. Think beyond meaty mains for patio fare and you can let the oven go on vacation while the barbecue makes up for lost time.

(Illustrations by Trish McAlaster/The Globe and Mail)

Oysters

Place shells cup-side down on the barbecue, medium heat, close the lid and cook until the shells pop loose, about 3 to 5 minutes. Open oysters, reserving the liquid, and add a dab of herb butter, hot sauce and a squeeze of lemon.

Lemons

When life gives you lemons – slice them in half and grill them. A few minutes on the barbecue will warm up the juice and make the lemons a beautiful charred accent for grilled fish or chicken. Also makes for a smoky lemonade – dip in sugar to caramelize.

Romaine

Slice a head of romaine lettuce lengthwise, oil lightly and grill for 3 to 4 minutes until slightly charred on each side. Serve whole, drizzled with Caesar or your favourite dressing and shaved Parmesan Reggiano.

Halloumi

If you’ve ever grilled halloumi you’ll know that the trade-off for the uber-simple preparation (slice cheese, oil grill, flip when browned) is so much savoury, crispy, chewy awesomeness that you might make this the main course.

Watermelon

Grill watermelon (medium heat) and it becomes a juicy addition to savoury dishes – you can cube it on a skewer (with some halloumi) or serve with feta and mint as a salad, or rub slices with a honey/lime/cayenne mix, grill and serve as an appetizer.

FOOD FACTS: Fear of Foods and Effective Science Communication

Fear of Foods and Effective Science Communication

Lynn Kuntz

July 03, 2014 - Blogs

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Yesterday, in this blog, I discussed a recent Cornell study published in the journal Food Quality and Preference(“Ingredient-Based Food Fears and Avoidance: Antecedents and Antidotes," May 20, 2014), that examined the concept of food fears among consumers (mothers in particular) and what can be done to correct misperceptions regarding the safety and health implications of various ingredients in the market today. The study’s authors suggested countering misinformation with education and making the consumer more familiar with the ingredients’ history and use.

But is that as simple as it sounds, particularly given the relentless publicity and drama given such phrases as “pink slime’ and “yoga mat chemicals," and the oft-repeated narrative that “Big Food" and “Big Ag" is in cahoots with the devil, or at least Dr. Evil?

So I posed the question to one of the study’s researchers, Aner Tal, Ph.D., Post-Doctoral Research Associate, Food and Brand Lab Dyson School of Applied Economics, Cornell University: Who would be best to communicate the science behind food/ingredients in terms of believability—and w

His answer: “Well, it depends. Different audiences may attribute credibility differentially to different sources. For example, government sources are more credible to some people, less to others. For some, the opinion of their faith healer might represent the epitome of truth. There might not be a consensus as to what source is the most credible. That said, science and modern medicine still hold some weight in current American society, and so knowing that information comes from a scientific source might help boost its believability. That’s because there is a lot of trust in science as the best ‘source of truth,’ so that if something appears scientific, it’s more credible." He mentioned that the Cornell group has an article coming out later in the year about this topic.

Science is great. I love science. Most of my favorite people love science. But what happens when it’s industry-funded science? After all, we know Food Babe is not bankrolling research. And it’s not just the Food Babes of the world given the accusatory tone of Marion Nestle’s “Guess Who Funded the Study" column. (By the way: Props to commenter Henry Chin on the “Food Politics" site comments as well as to our guest blogger Kevn Klatt for their explanation and analysis of the science.)

Tal replied: “Replication. Accumulated evidence by different parties. Knowledge is not absolute, and as the blog entry you provided says, we sometimes see contradictory results. And sometimes how results are presented is a matter of representation—numbers rarely tell a story on their own—it’s the words you use to describe them that do. I’m all in favor of people being skeptical consumers of information: it’s good to ask: ‘What’s the basis for a particular claim?’ ‘How were particular studies behind it conducted? “So how do we trust that a phenomenon is real? By seeing repeated evidence from credible sources. And by being a critical reader of scientific reports. If the researchers behind particular findings are credible, they are hopefully not lying (though there have historically been cases of that as well). Most researchers would not risk their reputation by publishing poor quality work. But there is still room to critically read their results to see how studies were conducted and how results were interpreted. And there is room for continued debate in follow up research —always. Science is a continuous process, not the arbiter of absolute truth. Claims should be supported by multiple sources and from multiple angles, while adhering to the standards of scientific research.

“And to answer your question more concretely, I think transparency is a possible solution (allowing people to assess the basis for claims), as well as critical examination by disinterested parties. That is what the peer review process is for, although it certainly doesn’t vouch absolutely against errors," Tal concluded.

While I agree wholeheartedly with Tal’s reply, that still leads to a number of questions that have no easy answers. Where exactly would the study funding for “multiple sources" come from in this age of austerity? And how do we encourage people to be “critical readers of scientific reports"?
   -Lynn A. Kuntz

FOOD PRODUCT LABELS: Dairy Powders Improve Clean-Label Baked Goods

Dairy Powders Improve Clean-Label Baked Goods

Rachel Adams

June 04, 2014 - Blogs

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Dairy powders—dried and concentrated forms of milk and its constituents—are simple, minimally processed ingredients that can assist bakers with delivering better baked goods while maintaining the clean label consumers seek.

Dairy ingredients have a long history of use in baked goods—butter is the gold standard fat ingredient in almost all bakery applications, while cheese, natural or processed, can be blended with other ingredients to improve melt and help manage moisture migration. Nonfat dried milk is another long-time bakery favorite that can improve texture and flavor of baked goods, and bind water to improve shelf life.

The three components of nonfat dried milk—lactose, casein and whey—contribute a medley of functional benefits, promoting the Maillard browning reaction, binding fat and water and adding to crumb texture and post-bake volume. However, the ingredient’s high cost has made it unsuitable in low-cost baked goods, causing manufacturers to seek more cost-effective ingredients that will provide similar attributes.

Sweet whey powder is one such ingredient. Sweet whey powder possesses a sweet taste profile, and can create a tender crumb, despite containing only about one-third the protein of nonfat dry milk. Although sweet whey was once used as an economic replacement for nonfat dry milk, it no longer provides the same financial advantage.
Instead, many bakers are now turning to permeate, a co-product of the product of whey protein concentrate (WPC), whey protein isolate (WPI), unfiltered milk, milk protein concentrate (MPC) or milk protein isolate (MPI). Permeate contributes to the browning of baked goods, and can reduce sodium in food products due to its salty flavor. What’s more, permeate labels as “dairy product solids" on ingredient labels to reduce consumer confusion.

For a closer look at dairy powders, and how to use them in bakery applications, download Food Product Design’s free Digital Issue, “Dairy Powders Build Better Baked Goods."

Deciphering Clean Labels

Deciphering Clean Label

Rachel Adams

May 27, 2014 - Blogs

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Although clean label is a priority for most product designers, this unregulated descriptor has many meanings, providing a great deal of flexibility in formulations. Definitions vary by the party involved: ingredient suppliers, food and beverage manufacturers, retailers and consumers all have their own opinion of what qualifies as a clean label.
Research shows that a growing number of consumers have concerns about food additives. When they see a long, unfamiliar names, the often think the additive is a complex chemical compound. But the fact is, every food we eat—whether a just-picked strawberry or a homemade cookie—is made up of chemical compounds that determine flavor, color, texture and nutrient value, according to the International Food Information Council (IFIC). Sometimes they are naturally present and other times added by the manufacturer. Regarding the latter, all food additives are carefully regulated by the federal authorities and various international organizations to ensure that foods are safe to eat and are accurately labeled. Still, consumers are increasingly seeking out what might be described as cleaner chemicals.
Clean label is best described as a formulating strategy. It often refers to eliminating chemical-sounding ingredients or any ingredient recognized as being artificial. However, other interpretations include “simple”—which focuses on a short ingredient statement with understandable ingredients—and transparency, which is using the label to communicate what’s inside a product to consumers so they can make an informed purchase decision.

Ultimately, consumers are looking for simple, real foods that have undergone minimal processing and contain the fewest ingredient possible. But what they don’t understand is that it is not easy to have the best of both worlds; that is, fresh, real and clean along with quick, convenient and inexpensive. Additives are needed in today’s food supply to get food safely from farm to table. Despite the proven safety of food additives, what matters is that consumers purchase the product. Their interpretation of clean label is what counts.

For a closer look at defining clean label, along with ingredient options for clean-label products, download Food Product Design’s free Digital Issue, “Chemical Connotations.”

INNOVATION: What’s Inside Matters

What’s Inside Matters

Judie Bizzozero

May 20, 2014 - Blogs

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Last week the International Food Information Council Foundation (IFIC) released its 2014 IFIC Foundation Food & Health Survey that provides insights from Americans on important food safety, nutrition and health-related topics. The 9^th annual survey examined how Americans view their own diets, their efforts to improve them, how they balance diet and exercise, their knowledge of food ingredients and components, their beliefs when it comes to food safety, and their behaviors across all of these fronts.

One of the most important findings was while taste and price consistently have been the top two factors that impact consumers’ food and beverage purchases, healthfulness in 2014 almost entirely closed the gap with price, rising from 61 percent of consumers in 2012 to 71 percent in 2014. In fact, consumers aged 18 to 34 years, who cite healthfulness as a driver of food and beverage purchases, increased from 55 percent in 2013 to 66 percent in 2014, significantly narrowing the gap with other age groups.

As consumers increasingly seek products that are healthy, safe, effective and sustainable, food and beverage formulators and marketers are charged with the task to differentiate their products and it all begins with ingredients. Yet, finding the latest information about new ingredients and their applications can be daunting. But we have the solution.

Ingredient Marketplace will take place June 2-3 in New York City and connects ingredient buyers and sellers to streamline the process for finding new ingredients and launching products. The food and beverage participation at the show continues to grow; from 2012 to 2013 there was an 89 percent increase in food and beverage individuals in attendance.

This year’s featured speaker is Gregory Jaffe, director, biotechnology project, Center for Science in the Public Interest (CSPI), who will present “Biotechnology and the Future of the Ingredient Supply Chain." (Check out an exclusive preview of his presentation here.)

Taking place right in the Expo Hall, you will find the Ingredient Marketplace Trends In stage that delivers critical market information across nine hot ingredient categories. These 30-minute “Trends In …" presentations spotlight hot ingredient categories like Trends In Proteins, Trends In Sweeteners, Trends In Probiotics, Trends In Omega-3s, Trends in Antioxidants and more. These presentations will help formulators and marketers that are looking for ways to differentiate their products.

Also taking place at the Trends In stage is a new Ingredients IQ, an interactive, Jeopardy-style game that tests the knowledge of our industry professionals. This fun event is a must-see for attendees.

And finally, we know searching for the next innovative ingredient can be exhausting, so stop by the Drinks On Us Reception on the Expo Hall floor sponsored by Rochem International. It’s a great way to network with other attendees and, even better, it is included in the Marketplace Pass.

We hope to see you in the Big Apple next month. And remember, What’s Inside Matters when it comes to consumers’ food and beverage choices.

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.