SPORTS NUTRITION MARKET UPDATE: Delivering Quality, Innovation in Sports Nutrition Judie Bizzozero

Delivering Quality, Innovation in Sports Nutrition

Judie Bizzozero

August 12, 2014 - Blog

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Driven by more than 77 million users of sports drinks and powered by 28 million consumers of nutrition bars, the sports nutritional market has experienced encouraging growth in recent years. According to data from Packaged Facts, sports beverage sales reached $7.4 billion in 2013, while sales of nutrition bars reached $2.6 billion, according to new research from Packaged Facts.

Sports nutrition is an attractive market with a broad range of potential consumers, so developing a winning product means identifying the right ingredients, selecting the target market, and keeping an eye on product quality.
The topic of sports nutrition will be hot one at the SupplySide West 2014 taking place Oct. 6-10 at the Mandalay Bay Events Center in Las Vegas. I invite you to attend the “Sports Nutrition Workshop: Delivering Quality, Innovation to New Markets," on Friday, Oct. 10 from 8:30-11:30 a.m. Underwritten by Green Wages Ingredients (GWI) and the Anderson Global Group (AAG), the workshop features four sessions designed around the delivering quality and innovations to new markets.

Attendees will learn about the trending ingredients addressing muscle building, energy and recovery; and hear about the three ingredients that shouldn’t be in sports products. They will learn more about the underserved areas of the sports nutrition market and the types of products that might best serve those markets. They also will discover steps to take, such as getting certifications, conducting identity tests and following GMPs, to ensure their sports products aren’t contaminated.

The sessions include “Overall Ingredient Space and Quality Considerations," “Managing Weight and the Role of Carbohydrates in the Diet of Female Athletes," “Arachidonic Acid: Omega-6 for Sport," and “New Demographics and Undeserved Markets."

Anthony L. Almada, founder and CEO, Vitargo Global Sciences LLC; Susan M. Kleiner, Ph.D., RD, FACN, CNS, FISSN, co-CEO and co-founder, Vynna LLC; William Llewellyn, CEO, Molecular Nutrition; and Todd Scarborough, fitness trainer, Whole Sports Nutrition will present the workshop.

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.

Food Innovations: Food, Beverage Businesses Strengthen Offerings

Food, Beverage Businesses Strengthen Offerings

Rachel Adams

August 08, 2014 - Blog

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Whether adapting to meet demands for organic and more-healthful products, finding new ways to keep customers informed, or bringing new talent onboard, food and beverage businesses are making moves to better assist the industry.

Companies like Milk Specialties Global, Blue Diamond Growers, Juice Tyme, DSM, Innophos and the International Dairy-Deli Bakery Association™ (IDDBA) announced in July significant changes taking place in their businesses.
Milk Specialties Global announced its certification to manufacture organic whey proteins. Milk Specialties has three plants certified organic: Visalia, California; Mountain Lake, Minnesota; and Norfolk, Nebraska. All are certified under the U.S. National Organic Program by OCIA International Organic Certification, allowing Milk Specialties to produce organic MPC 70, MPC 80, MPC 85, MPI 85, MPI 90, NFDM, Permeate, Lactose, Cream and most recently, WPC 80.

Also improving product offerings, Innophos Holdings, Inc., announced that its subsidiary, AMT Labs, Inc., signed an exclusive license agreement to manufacture, sell and market Smart Salt® low-sodium salt substitute products in the Americas. Smart Salt’s range of salt substitute products can provide solutions to reduce sodium levels in baked goods, meat, seafood, poultry, dairy and beverage products, and adds to its existing range of sodium-reduction products. Existing products include Cal-Rise®, a slow-acting, calcium-based chemical leavening agent specifically designed to reduce overall sodium content in baked goods and Curavis® So-lo 93, a sodium-reduction product for processed meat and poultry.

Blue Diamond Growers® is improving its resources offerings via a new website introduced in July. Its Global Ingredients Division website includes a monthly almond market analysis and national agriculture statistics service reports, along with industry news and upcoming events. Additional site features include: regular crop, harvest and bloom year-round updates including drought information; food safety information, including downloadable storage guidelines; nutrition information for almonds and other nuts; and information on the variety and forms of almonds, including USDA grades.

DSM and Taiyo Kagaku Co Ltd (Taiyo) entered into a licensing deal, effective July 1, 2014, which will transfer the entirety of the Teavigo® brand EGCG business to Taiyo. Under terms of the deal, Taiyo will become the sole producer of Teavigo by the end of 2014. Previously, Teavigo had been distributed under license by Pharmachem Laboratories, Inc. (Pharmachem) in the dietary supplement segment and by DSM in the food and beverage segments.  Under terms of the Agreement, Taiyo will take responsibility for all customer segments, globally.

Two businesses to announce important personnel changes include IDDBA  and Juice Tyme. IDDBA named Michael J. Eardley its new president and chief executive officer. He succeeds Carol Christison who passed away in March 2014, after leading the association for 31 years. Eardley will join the IDDBA on August 25 from HEB Grocery Company in San Antonio, Texas, where he has worked for the past 13 years in various roles with increasing responsibility, becoming the director of deli, cheese and prepared Foods in 2009.

Juice Tyme announced Mark Schacht as vice president of business development. Schacht officially joined the Juice Tyme team on April 7, to lead field sales and new business initiatives.

“The decision to join juice Tyme was an easy one," Schacht said. “The company has strong manufacturing and a loyal customer base, which allows for significant growth potential in the beverage category. We plan on leveraging our existing infrastructure by enhancing our selling platform, ramping up our innovation pipeline, and expanding into new beverage categories."

NEW FOOD PRODUCTS: 2014: The Year of Protein Innovation - Do you agree?

2014: The Year of Protein Innovation

Judie Bizzozero

June 12, 2014 - Blogs

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High interest in protein content and high-protein lines across the food and drinks market is continuing to develop, despite the fact that most European and North American consumers already get enough protein in their diets.
According to Innova Market Insights, the protein trend is driven by increasing health concerns— primarily weight management—plus the move of sports and performance products into the mainstream and targeted at the more generally active, rather than just athletes and sportsmen. Also keeping protein in vogue is the rise is the Paleo diet, which focuses on lean protein, while avoiding processed foods and sugars.

“The time is right for protein innovation," said Lu Ann Williams, director of innovation at Innova Market Insights, adding that a number of drivers, including the need to feed a growing global population, an alarming rise in sarcopenia (declining muscle mass, particularly among an aging population), and the economic and environmental costs of existing protein sources.

“Proteins have diverse application potential, with opportunities for alternative vegetarian options, and new protein sources, such as microalgae, alongside existing and novel dairy-based and vegetable sources, such as soy, beans and grains," Williams said.

Innova Market Insights data indicate that nearly 3% of global food and beverage launches in the 12 months ending March, 31, 2014, were marketed on a “high-protein" or “source-of-protein" positioning, rising to 6% in the United States.

Demand for whey protein specifically is soaring as a result of growing demand in certain Asian markets, as well as its rising popularity as a natural, healthy ingredient, particularly in sports nutrition, medical and infant nutrition, and in weight management. (Download the free “Dairy Ingredients in Sports Nutrition" Digital Issue to learn more about different dairy protein options and why they are superior products for enhancing muscle-protein synthesis.)
While vegetables lead the list for the number of published protein patents in food and drinks, whey has risen from eighth position in 2012 to third position in 2013. At the same time, the number of nut and seed protein patents has also risen sharply, from single figures in 2012 to more than 200 in 2013. Even more exciting has been the strong activity in patent actions relating to algae-derived proteins.

The Institute of Food Technologists (IFT) recently named protein as one of 2014’s functional food trends that will likely shape the industry in the coming year. 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.

Need proof of the power of protein? A recent report from the NPD Group found nearly 80 percent of U.S. consumers want more protein in their diets and look to a wide range of sources to meet their needs. Interestingly, about half of consumers say non-meat sources are best and the other half consider meat and fish the best source of protein.

Consumers willing to look beyond meat in order to meet their protein needs are motivated by health-related reasons. What’s more, the reasons often mentioned as barriers to getting more protein are that many sources of protein contain fat, are high in calories, or are too expensive.

The power of protein opens the door to more food and beverage innovations. A free report from Food Product Design’s FoodTech Toolbox, “Protein: A Plant-Based Look at this Power Macronutrient," found the global protein market is growing and is projected to reach $24.5 billion by 2015 with a focus on plant-based proteins. Rising-costs of animal-based proteins and consumer interest in a more plant-centric diet are spurring development of a wider range of vegetable sources, such as soy, pea, canola and even algal proteins that deliver nutrition and functionality.