Showing posts with label Formulating foods. Show all posts
Showing posts with label Formulating foods. Show all posts

Sunday, 5 October 2014

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
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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.

Tuesday, 16 September 2014

HEALTH & WELLNESS: Dairy May Lower Blood Pressure, CVD Risk

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

Dairy May Lower Blood Pressure, CVD Risk
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New research suggests that milk consumption and dairy may play a beneficial role in heart health by lowering blood pressure in those who suffer from hypertension.

Globally, cardiovascular disease (CVD) claims 17 million lives each year, while complications from high blood pressure take an additional 9.4 million.

Dairy products offer a wide array of health benefits, based on the application. Milk is fortified with vitamin D, and also provides calcium, magnesium and other key nutrients, while yogurts often provide probiotics—which can improve cholesterol and provide additional health benefits. See the FoodTech Toolbox Gallery: Probiotics in Foods and Beverages for a closer look.

The new research—which studied the association between milk and risk for hypertension and CVD—was presented by Sabita S. Soedamah-Muthu, Ph.D., from Wageningen University in the Netherlands, during the the 12th Euro Fed Lipid Congress in Montpellier, France, on Sept. 15.

Soedamah-Muthu explained that, based on nine studies with 57,256 individuals and 15,367 cases of hypertension, the analysis revealed that as total dairy, low-fat dairy and milk (just over two cups a day) consumption increased, the risk for high blood pressure decreased. Milk intake was not statistically significantly associated with risk of coronary heart disease, stroke and total mortality.

"These meta-analyses indicate that there is a link between increasing the number of glasses of milk a day and a lower incidence of hypertension," Soedamah-Muthu said.

The findings are further supported by research published in the American Journal of Clinical Nutrition in May 2014, which showed that the addition of four servings of nonfat dairy per day to a routine diet lowered blood pressure in middle-aged and older adults.
"The results of this diverse session lay the groundwork for future investigations into the overall impact dairy may have on public health," said Cindy Schweitzer, Ph.D., C.F.S., technical director, Global Dairy Platform. "It appears that dairy's nutrient-rich package may have a positive impact on health, development and performance in more ways than previously expected."

Monday, 15 September 2014

FORMULATING FOODS: Protein and Satiety: A Closer Look

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
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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.

Saturday, 30 August 2014

FORMULATING FOODS: Considerations for Ingredient Positioning

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. 

Considerations for Ingredient Positioning
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Creating food and beverage products with healthful ingredients won’t do much good if consumers are unaware of the benefits such products (ingredients) provide. Enter marketing. However, public relations is a fundamental cornerstone of the marketing mix and can greatly aid in successful product development and positioning.

According to an article in the August issue of The Boardroom Journal, “Public Relations: A Cornerstone in Ingredient Positioning," by Ian Newton, managing director, CERES Consulting, PR should be an integral part of the product launch plan, and should be included from the very beginning of any business development plan through to the launching of the new ingredient or product.

Even during the development of the science and regulatory strategy, PR should have its place at the table. PR persons can provide input and direction in planning and can find ways to maximize the full scientific benefits accruing to the product or those benefits expected to be gained during product development and regulatory timelines.

Newton points to some key questions that can help to develop successful PR strategies, including: where do audiences obtain information?; which messages are effective?; and what prompts behavior change?
Research shows nutrition information sources generally include friends and family, health care professionals, health concerns and government agencies. And the information consumers are looking for is about diet and nutrition, pharmaceuticals, online health newsletters and women’s health.

And so, what are the most effective messages? Effective messages are relevant, credible and actionable; and the most credible sources tend to be physicians, dietitians, pharmacists, nurses and health newsletters.

Based on this information, companies can start to make PR a strategic choice in media planning, which may not be simple as there are different strategies to consider that can provide different resonance with an audience. For example, advertising will allow companies a great deal of control, but may not be considered credible. Whereas PR won’t allow the same amount of control in messaging, but can be very credible.

Ultimately, PR provides depth, credibility and a balanced approach, usually with science-backed information that can set the stage for marketers to launch products or foods containing active ingredients that have health benefits that answer consumers’ needs.

For a closer look at PR and its role in ingredient positions—as well as the state of investment in the nutrition industry—download the latest issue of the Boardroom Journal, “Venture Capital: The Highway to Strategic Investment."