nbt march 2011

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

Download your FREE Tech Paper “NutrientsImpacting Men’s Health” at fortitech.com/men

©2011 Fortitech, Inc. All Rights Reserved.

tel +45 58 24 05 00 email [email protected] blog fortitalk.com twitter twitter.com/fortitech

Food & Beverage Custom Fortification is the Key. Build your share of the growing market for men’s health.Whether it’s to stay fit or use nutrition to address heart disease, diabetes or other conditions, consumers want functional ingredients for men’s wellness. Meet this demand with the targeted solutions of Fortitech custom nutrient premixes.Any nutrient. Any application. Anywhere in the world.

IMPACTMEN’S HEALTH MEANS OPPORTUNITY

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www.nutraceuticalmag.comMarch/April 2011

03contents

30 Supplementing the Fairer SexLiz Campbell

Infant Nutrition32 The Best Start in LifeAnna-Maria Stiefel and Dr Birgit Hoeft

Health Management34 Bakery and Cereals with BenefitsTim Van der Schraelen

Cosmetic Focus38 Developing and Marketing Cosmetic and Cosmeceutical Products in Southern AfricaSybille Buchwald-Werner and Sabrina Scholz

New Product Development40 Efficacy Studies of the FutureAndrew Thompson and Gunter Schmidt

42 Fuzzy Edges Make for Sloppy ThinkingMary Harrington

Sports Nutrition44 Building Muscle and Strength with Whey ProteinBridget Holmes

Animal Nutrition46 A New Era for Animal NutritionCraig McIntosh

Last Word48 Meeting the Cognitive Health ChallengeRob Winwood

Regulatory Review50 Which Disinfectant is Right for Me?Cheri M. Turman and Benny McKee

03volume7 issue2

38

46

30

16

From the Editor05 Softer Health Claims in the Offing for 2011Dr Kevin Robinson

Show Preview06 Geneva Set for SuccessHanna Leerink

News08 All the Latest News and Updates

GOED Report12 A Valuable ExchangeAdam Ismail and Harry Rice

Opinion14 Functional Foods and Drinks: A Cholesterol Lowering Alternative to StatinsDavid Peters

Gut Health16 Controlling Inflammatory Bowel Disease: A Naturally Derived ApproachSteve Morrison

18 Probiotic Claims Come Under PressureOlivia Sant’Angelo

22 Probiotic Chocolate: Restoring the BalanceAlex Landuyt

Women’s Health24 Designing Healthy Products for WomenRam Chaudhari

march/april2011contents

22

32

www.nutraceuticalmag.com March/April 2011

staff04staff

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 2March/April 2011 ISSN 1745-8307

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

Managing DirectorSimon Jones +44 (0) 1372 364 131 [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 ControllerCatherine Swainson+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.

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05from the editor

the company tracked 384 new

supplement products in West Europe in

the first half of 2010 (January to June),

compared with 405 in the corresponding

period in 2009, in an analysis of the top five

positioning categories for supplements. The

leading positioning category for new supplements

in H1 2010 was weight management (99),

followed by immune health (91) and digestive/liver

health (86). NBT spoke to Tim Van der Schraelen,

Marketing and Communication Manager at

BENEO, to get an insider point of view. “This

year looks set to be another year of challenges

for the functional food ingredients market. With

80% of 2010’s health claims being refused by

EFSA, the major challenge for 2011 and beyond

for manufacturers will be how to differentiate their

products and make them stand out from the

crowd? Manufacturers will have to rethink their

products to a certain extent if they don’t want to

fall into the commodity trap.”

Innova’s research also suggested that

functional food innovation in Europe as a whole

is also in decline. In terms of new product

launches, manufacturers are waiting for EFSA’s

opinions on health claims. As such, 1960 new

products with an “active health” positioning

were tracked between January and June in

2010, compared with 2189 new products with

this positioning in the corresponding period in

2009. This decline in “active health” — food

plus, such as “fortified” — products came

despite a growth in “passive health” — food

minus, such as “low and light” — claims on

new products, with 10,350 products with a

passive health claim tracked (Jan–Jun 2010),

compared with 8747 new products during

the same period in 2009. Tim commented:

“2011 looks set to be an interesting year, as

the functional ingredients industry responds

to the challenges of EFSA’s existing rulings.

I can see a move from benefit-led marketing

towards ingredients-led communication as the

industry continues to find its feet in this new,

challenging environment; to give an example,

we will see more ‘with bifidus bacteria’ and

less ‘increases natural defences’ in the

near future.”

“Apart from generic

claims of vitamins

and minerals, EFSA’s

assessment of health

claims so far has resulted

in mainly negative

opinions,” said Lu

Ann Williams, Head of

Research at Innova Market

Insights. “Manufacturers

seem hesitant to launch

new products with a strong

health benefit claim if there is

a chance that they will have to

make a change to their labelling

in the near future. With EFSA

now setting a new

deadline of the end

of June 2011 for

generic Article 13 claims, and opinions on

botanicals set to follow at the later stage, this

uncertainty is set to last for some time.” Anke

Sentko, Vice President of Regulatory Affairs

and Nutrition Communication at BENEO,

takes a slightly more pragmatic view: “Any

items with the seal of approval from EFSA

look set to have the competitive advantage

in 2011. For those without EFSA sign off, the

market will see a move towards the clever

reformulation of products to promote nutrient

content claims. Combined with consumer

demand for weight management products,

there will be an increased focus on the caloric

value and physiological properties of food and

drink products in 2011 and this will mean the

rise of sugar replacers and dietary fibres. This

will be further driven by the increasing tension

between whether we, as an industry, should

be countering obesity or catering for it and

the fact that those who have ingredients such

as sugar replacers, that can do both, will be

increasingly sought after in the coming year.

In addition, fibre could make a comeback

in popularity as consumers continue to link

this with feeling fuller for longer.” Tim Van der

Schraelen also sees some light at the end

of the tunnel: “I believe that 2011 will see

new categories appearing in the energy and

performance drinks sector as consumers

demand more natural products. Red Bull

and similar shot drinks have their place, but

consumers are looking for different ways to

get longer-term energy boosts. Combine

this with the trend of an ageing workforce

and more people looking for that boost to

‘get them through the day’ and I predict

that we will see a sharp increase in energy

and performance drinks that not only utilize

innovative carbohydrates but also combine

fruit and dairy alternative carriers.”

soFter HealtH claims in tHe oFFing For 2011As predicted by Innova Market Insights towards the end of last year, driven by the ongoing uncertainty surrounding European Food Safety Authority (EFSA) health claims, new product development in the European supplements sector is slowing down and food product manufacturers are switching to more general claims in the healthy foods space.

For more informationDr Kevin Robinson is Editorial Director of nutraceutical business & technology and can be reached at [email protected]



06 show preview

With the global nutrition industry

currently worth an estimated

€117 billion, it’s no surprise

that Vitafoods Europe and

Finished Products Expo (FPE) are growing

rapidly year-on-year. And 2011 looks set to

continue this trend, as the leading nutraceutical

and dietary supplement events make their

return to Geneva Palexpo from 10–12 May

with more exhibitors and visitors than ever

before.1 Still with 3 months to go until the show

opens its doors, stand space for Vitafoods

Europe is already 95% sold, leaving just a short

period of time for potential exhibitors to book

their stand. Leading nutraceutical, functional

food and drink ingredient suppliers such as

DSM, Cognis, Croda, Naturex, Frutarom and

Glanbia Nutritionals will join a host of first-time

exhibitors in presenting their latest innovations

and extensive product ranges to an audience

expected to top 8500.

The same is true of sister show, Finished

Products Expo. The event, which also enjoyed

one of its most successful editions ever in

2010, is hoping to build on the autonomy

and status it achieved last year to draw

in more than 2500 attendees. More than

100 companies will showcase their latest

innovative functional food and drink products,

including Zuccari, Nutribio, VSI, Aromtech,

Friesland Campina Creamy Creation, Medex

and NOW International, all sure to catch the

attention of the event’s high profile visitors.

Event Director, Chris Lee, commented: “As

ever, we’re really excited about both shows

this year. We’ve got a great raft of exhibitors

signed up and new companies are committing

to stands all the time. Although we had

successful shows last year, we’re certainly not

resting on our laurels. We’re channelling our

energies into coming up with new and different

ideas to ensure that the shows remain fresh

and current. We are working very closely

with key industry figures, including members

of our Steering Committee, Leatherhead

Food Research and our media supporters

to put together the most informative and

captivating visitor programme that will appeal

to the ever-evolving nutraceutical and dietary

supplement industries.”

The Vitafoods Europe Conference has

built an international reputation within the

nutraceuticals industry as a high-quality

platform that delivers a programme covering

the hottest topics and themes in ingredients.

Organized by Leatherhead Food Research,

this year’s programme will focus on a number

of brand new themes, including Food Allergy

and Intolerance, Beauty Foods and Ingredients

from Nature, as well as previously popular

topics such as Appetite Control, Gut Health,

Mental Health and Physical Performance to

name a few. High profile speakers from leading

global universities, academies, research

houses and organizations will come together

throughout the event to equip delegates

with the knowledge to help them build their

business for the future. Also offering visitors an

insight into the latest research, innovations and

services will be the Supplier Seminars, whereas

the New Products Zone will highlight the very

latest innovative products on the market.

What’s more, VitaTrend will bring together

the most exciting trends and themes on

nutraceuticals and functional foods in several

presentations to visitors.

EAS will once again play a key role in the

show, hosting the Discussion Forum on the

third morning (12 May). Entitled “Top 10

Opportunities and Challenges for Bringing

Functional Foods to Market in the Next

Decade,” the forum will provoke another

exciting debate when it returns to Geneva

Palexpo. EAS will also be offering free one-on-

one sessions from its experts, meaning visitors

can benefit from sessions tailored to any

aspect of their business including regulations,

strategy, labeling and claims.

Finished Products Expo will host its own

dedicated features including the ever-buzzing

Tasting Bar @ FPE, which offers visitors the

opportunity to sample the latest innovations

in the functional food and drinks market and

establish the next big product to hit the market.

The New Products Zone will also showcase

revolutionary developments launched within the

last 12 months. Attendees to FPE will also be

able to benefit once again from the Distributors

Wanted online matchmaking scheme,

connecting exhibitors with new distribution

partners before and during the show. Chris Lee

concluded: “There’s a real buzz in the industry

about both shows this year. We certainly set

our stall out in 2010 and are doing everything

we can to replicate and build on that success

to make sure Vitafoods Europe and FPE

are once again the must-attend shows in

everyone’s diaries for 2011.”

geneva set For success

Reference1. A&R Nutrition Business Journal (www.docstoc.

com/docs/21629928/The-Global-Nutraceutical-Industry--A-Perspective).

“New to the show this year will be The Nutraceutical Business & Technology Awards, a gala dinner event to recognize excellence in R&D, marketing, business and technology in the areas of ingredients, finished products, applications and business practices (www.nbtawards.com).”

Vitafoods Europe and Finished Products Expo make their welcome return.

For more informationHanna LeerinkIIR ExhibitionsTel. +44 203 377 3111hleerink@iirx.co.ukwww.vitafoods.eu.comwww.finishedproductsexpo.comwww.vitafoods.eu.com/linkedinwww.finishedproductsexpo.com/linkedin


07news

intera 210x297.indd 2 28/01/11 10.17


news

Annonce_NBT copie.pdf 1 24/02/2011 15:50:06

New Facilities Support GrowthReporting growth of 40% in 2010, Herbarom Laboratoire has recently

moved to new premises. The company, founded in 1994 in a region

traditionally known for its aromatic and medicinal plants, and as a pioneer

in organic farming, specializes in producing essential oils and liquid

dietary supplements, plant extracts, packaging for liquids and animal

phytotherapies. As a dynamic and reactive SME, the company now has

40 employees, three dedicated industrial sites and a turnover of €7.8

million, 38% of which was derived from export sales. To support its growth

and further improve its quality of service, Herbarom Laboratoire has built

a new 3200 m2 building, just behind its former Aouste-sur-Sye premises

in the heart of the Drôme region. Serving the needs of customers in

the perfumery, parapharmaceutical, dietary supplement and cosmetics

industries, the site now offers 400 m2 of offices, 1980 m2 of production

area and 820 m2 of storage (www.herbarom-laboratoire.com).

DSM Gears Up in CulturesDSM Food Specialties (www.dsm-foodspecialties.com) announces the following appointments in its Cultures business: Mr Jan Boeg Hansen has been appointed as Sales Director, Cultures, effective 1 February. Mr Hansen has been working in the cultures and enzymes industry for many years in several senior marketing and sales positions with various global biotech companies. Mr Peter Wagner has been appointed as Production Director, Cultures, with effect from 1 March. Mr Wagner has extensive experience in the production area of cultures, having worked in several management positions in this industry. Mr Hans Holm has been appointed as Innovation Manager, effective 1 January. Mr Holm brings more than 18 years of experience from the cultures industry with him. “The cultures market is one in which we see a strong match with our capabilities,” says Hans-Christian Ambjerg, President, DSM Food Specialties. “DSM is an industry leader in the scientific and commercial application of biotechnology. Our unique competencies in this field, combined with the experience and knowledge of Jan Boeg Hansen, Hans Holm and Peter Wagner, puts DSM Food Specialties in an advantageous position to bring new value-creating solutions to our customers. Our cultures portfolio, as you know it today, is just the start.”

Efficacy and Safety of Meriva Confirmed in OA StudyIn a study published in Alternative Medicine Review, Meriva, a proprietary formulation of curcumin with soy phospholipids from Indena (www.indena.com), has been shown to relieve pain and increase mobility in patients with osteoarthritis, as well as reduce a series of inflammatory markers. In this new registry study, 100 patients with X-ray-confirmed osteoarthritis (OA) were divided in two groups. The first one was managed using the “best available treatment” and the second group used the best available treatment plus Meriva, at a dosage corresponding to 200 mg of curcumin/day. The results showed that the Meriva group had a statistically significant reduction in all primary clinical end-points, WOMAC score, Karnofsky Performance Scale and the treadmill walking performance test. These results were complemented by the evaluation of a series of inflammatory markers that also showed a marked reduction in the Meriva-treated group, whereas no significant variation was observed in the “best available treatment” group. Commenting on the results of the study, Giovanni Appendino, Professor of Organic Chemistry at the University of Eastern Piedmont and Indena Scientific Adviser, said: “This study represents the most ambitious attempt to date to evaluate the clinical efficacy and safety of curcumin as an anti-inflammatory agent. Although no direct comparison study of Meriva and NSAIDs has been conducted, the decreased use of these drugs observed in the treatment group provides a rationale for evaluating whether the biochemical improvement in the inflammatory status associated with Meriva could eventually translate to a phase out of NSAID use, at least for mild-to-moderate OA.”


Wherever we are, we all care about healthy living. DSM’s broad portfolio of innovative, high-quality nutrients and our consumer insights will help your products achieve consumer health and wellness goals. Ask us about our two new additions: essentials for men and essentials for kids & teens.

Our Quali®-Blends can offer the right balance of ingredients custom made for you. Blend in our extensive scientific expertise, technical know-how, global presence and total quality assurance for your peace of mind. DSM can help you get to market faster with appealing solutions that work.

How can we Health you?

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Nourish your beauty Empower your mind

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10 news

Cramer Focuses on Europe Cramer Productos Aromáticos, a well-established specialist producer of flavours and fragrances to the food, pharma and cosmetics industries in South America is entering the European market. The company will work with Kreglinger Specialties in Antwerp, Belgium, to market and distribute products in Europe. Both companies have extensive and longstanding experience in the industry, are family owned and have agreed to work together on a long-term basis. Andrés Berndt, CEO of Cramer, explains: “Working with Kreglinger, we will enter the European market this year and are confident that we can develop our service offering to become a key partner for all our customers.” Cramer Productos Aromáticos and Kreglinger Specialties will offer an attractive package of innovative products, strong customer support, competitive prices and on-time deliveries. Besides having the skills and experience to serve the European flavours and food supplements market, the combined team also has the ability to offer specialties that are completely new to this market. “Wim Arnouts, CEO of Kreglinger, confirms: “Kreglinger has a longstanding presence and expertise in the market as a specialty ingredients supplier. This is further supported by our own logistics organization, including a regular freight consolidation from Chile and local stockkeeping in Belgium. Joining forces with another family owned company will allow a fair and balanced development, building on both companies’ strengths.” Visit www.kreglinger.com/eng/cramer for more information.

IADSA Highlights 2011 AgendaGrowing market sizes, a stronger focus on product safety and the continuing harmonization of food supplement regulations show a global trend towards more regulation, not less, IADSA has said (www.iadsa.org). The International Alliance of Dietary/Food Supplement Associations (IADSA) said that whereas food supplement harmonization is already under way in the European Union, decisions are expected this year on key aspects of the Association of South East Asian Nations’ (ASEAN) similar process towards regional legislation. “Many countries are in the process of developing new regulatory frameworks, and regulators are increasingly monitoring the successes and challenges of similar initiatives across the globe,” said IADSA Chairman Peter Zambetti. “Therefore, there is a greater need for high quality scientific and technical regulatory information to be shared among decision makers, and IADSA facilitates this flow of information.” At the national level, IADSA’s plans this year include working in China, Eastern Europe and Russia with regulators and academia to discuss regulatory issues related to food supplements. Regionally, IADSA will continue to focus on Latin America. At the global level, IADSA’s focus will remain on food additives, as the Codex Committee on Food Additives (CCFA) meets in March to consider whether to adopt key draft provisions for food additives used in food supplements worldwide. IADSA has also identified technical changes in relation to the Codex review of Nutrient Reference Values (NRVs) for vitamins and minerals, and some other initiatives such as the proposal to develop a standard for marine oils. Mr Zambetti said: “There was an overwhelming support from Codex member countries for IADSA’s request that FAO/WHO provide the most recent NRVs from internationally authoritative scientific bodies, to ensure that the values reflect the latest research on nutritional requirements. Consequently, the World Health Organization has been commissioned by Codex to undertake this compilation.” Mr Zambetti said: “This revision of all NRVs is important because the revisions agreed by Codex will be implemented by governments worldwide and will have an impact on the labelling of most nutrition claims.”

Danisco Backs Probiotic DocumentaryDanisco contributes unique insights into the probiotic world in a new independent documentary that explains the story of probiotics, how they are produced and tested, and the latest research. The global leader in probiotics has both sponsored and participated in the film, “Microwarriors,” which includes clips from Danisco’s probiotic development and production facilities in Madison (WI, USA). Vice President of Health and Nutrition Marketing at Danisco, Scott Bush, is among the featured experts. He welcomes the documentary as an opportunity to reach out to healthcare professionals in particular. “As much as we need to provide consumers with the necessary information about the health benefits and safety of probiotics, it’s important to get the influencers to buy into this, because they are the ones who talk to consumers. One example is when a doctor prescribes antibiotic treatment that, as many people experience, can have unwanted digestive side-effects. A proper dose of the right probiotics, recommended by a physician, represents a safe and effective way to maintain proper GI function,” Bush states. Executive producer at Health Point Productions, David Knight, thanks Danisco for providing “tremendous support” in getting Microwarriors off the ground. “Danisco is one of the companies responsible for making this whole documentary happen,” he said, adding: “It’s education. We wanted to create a story to show the science and that there are real benefits.” Microwarriors is the first in a trilogy of documentaries on probiotics planned by Health Point Productions. To view the trailer, visit www.microwarriorsmovie.com.

Diapharm Registers St John’s Wort and Black Cohosh ProductPharmaceutical service provider, Diapharm, has obtained the first traditional herbal registration for a fixed combination of St John’s Wort and Black Cohosh in Europe. Both active ingredients are used to relieve the various symptoms of the menopause, giving the combination a synergistic effect. One coated tablet of the medicinal product, registered by the British MHRA, contains 300 mg of Hypericum extract and 6.4 mg of Cimicifuga extract. “It is the first time that such a fixed combination of Hypericum and Cimicifuga has been registered in Europe as a traditional herbal medicinal product,” says Dr Karim Sultan from Diapharm (www.diapharm.com). The product is approved by the MHRA for the relief of menopause symptoms, including hot flushes, night sweats, slightly depression and mild anxiety based on traditional use only. “We are now applying for further registrations in countries such as Austria, Hungary and France,” explains Dr Sultan. Approximately one quarter of all traditional herbal registrations in Europe originate with Diapharm. In the UK alone, Diapharm has prepared and documented 35 of the 79 newly registered traditional herbal medicinal products. “As the sell-off period in Europe expires on 30 April 2011, we expect another surge in demand for our dossiers and registrations,” explains Dr Sultan. After this date, it will no longer be possible to sell unregistered herbal products. “For this reason, many manufacturers seek licences for dossiers and registrations to protect their product portfolios for the future.”

www.nutraceuticalmag.comMarch/April 2011See us at Stand 2222 and on www.biolatte.com

Non-dairy probiotics since 1980

In 1983, Yves Delatte managed to implement the first fully successful biological silo in Seinäjoki (Finland), which was followed by probiotics directed at livestock between 1983-1988. These probiotics contained living lactic acid bacteria and carbohydrate and sugar sources, which activate the mixture prior to absorption in the intestines. In fact, the formula was quite simply and logically the same as previously used in silos. The same man was behind the market’s first probiotics, in Holland, France & Scandinavia and these products are still on the market. One of the products was chosen as the Finnish health food of the year in 1997. The background to these products is actually the technology that was developed 30 years ago! Now, Biolatte Oy has a new range of products which differs from such products which have been prepared with the old technology, which has too often been copied. We only make high quality and efficient products, instead of mixtures.

Our products: carbohydrates are no longer used, as they also bring along moisture and fertilizer residues, which can be harmful to people suffering from allergies. inulin is no longer used. Inulin is a residue of the sugar industry, and it has not been proven to possess any “in vivo” value. Instead, inulin strengthens the growth of bacteria, including pathogenic bacteria, and such risks should not be taken in the manufacture of probiotics. Biolatte Oy does not use bacteria from the dairy industry in its products, the health influences of which have already been seen in yoghurt. We use only human specific bacterial strains, which, due to the immunological properties cling to the intestinal epithelium, or to the mucosa. Biolatte Oy does not manufacture the products in tablet form or in blister packaging, as the hot temperature and pressure used in the process kills most of the bacterial strains.

From this perspective, we have developed the Biolatte product range which seems to be superior to all other products on the market in regard to its quality, stability and efficiency. Biolatte products have already been on the market for years and have received a great deal of good and satisfactory feedback.

From biological silos to non-dairy probiotics


12 goed report

dr Richard Carmona, the seventeenth

Surgeon General of the United States

and an advocate of increasing our

long-chain omega-3 intake, kicked

off the first day of the Exchange with a keynote

address that focused on how omega-3s can

provide a nutritional defence for both civilians

and specialized populations such as soldiers,

and that it is incumbent upon industry to support

the research that makes this a recognized reality.

These public health messages were a key theme

at the GOED Exchange, with speakers from

Australia highlighting how the establishment of

omega-3 intake recommendations is increasing

intakes and improving public health. In addition,

the US Food and Drug Administration and

Federal Trade Commission presented data on

illegal omega-3 claims being made, reminding

the industry that there is a burden of responsibility

placed on marketers who are trying to responsibly

build the market.

For people who were already deep in the

industry, there were several opportunities to

continue to learn about the space, including a

regulatory session that provided a comprehensive

download from Dr Mary Van Elswyk on omega-3

claims in the EU, which are difficult even for

industry veterans to get their heads around.

Although many of the nutrients have been the

subject of negative opinions from the European

Food Safety Authority (EFSA), EPA and DHA

have received multiple positive opinions owing

to the strength of the supporting science. And,

whereas Mary allowed attendees to bask in

the industry’s good fortune, she also provided

them with a dose of reality by discussing EFSA’s

inconsistent evaluations between the short- and

long-chain omega-3s. There were also two

presentations on more innovative uses of

EPA and DHA, including the use by trauma

surgeons to reduce healthcare costs by cutting

hospitalization times and complication rates, as

well as emerging case studies on the treatment

of verbal apraxia in children.

At dinner that evening, in his presentation,

“Omega-3 Fatty Acids and Mental Health Risks

Among the US Military,” Captain Joseph R.

Hibbeln, MD, from the National Institutes of

Health provided attendees with a compelling

reason for increasing the long-chain omega-3

intake of military personnel. At the risk of

oversimplifying the message, lower levels of

omega-3s correlate strongly with a higher

suicide risk, a problem plaguing militaries

with long-term deployments. Dr Hibbeln’s

combination of wit and his deep understanding

of the role of EPA and DHA in mental health

never ceases to amaze participants.

One of the real highlights for everyone

attending the conference, though, was the

opportunity to hear three of the forefathers of

omega-3 research — Drs Jorn Dyerberg, William

Lands and Michael Crawford — captivate the

audience by recounting their early histories with

EPA and DHA. It was an honour to be present

for their talks and to document the history of

the industry they launched with their research

nearly 50 years ago. For those not familiar with

the science of omega-3 fatty acids, the three

scientists have close to 800 peer-reviewed

publications, beginning in the 1960s. They were

researching EPA and DHA long before EPA and

DHA were part of people’s every day vocabulary.

Dr Crawford also presented a compelling case

in a panel on sustainability for how the evolution

of the human brain has depended on access

to DHA in the diet, and how sustaining our

intelligence will require continued sustainable

sources of the nutrient. He was joined in the

panel by Kees Lankester from the Marine

Stewardship Council, Dr Andrew Jackson

from the International Fishmeal and Fishoil

Organization, and Dr Simeon Hill from the British

Antarctic Survey, who shared with the industry

their plans for ensuring that fisheries used for

omega-3 products can remain sustainable.

One key issue for industry today is a

proposal for a Codex Standard for Marine Oils.

In our next column, we will provide an update

on Codex deliberations on this important

global trade topic. There was a session at

the GOED Exchange on the issue to provide

a better understanding of the implications of

adopting a Codex Standard and an overview

on the current efforts to establish a Standard

for Marine Oils. For more than a year, an

informal industry working group — of which

GOED is a member — has worked to provide

feedback to the Swiss government that is

launching the effort. The Codex Commission’s

Fats and Oils Committee will decide in

February in Penang, Malaysia, whether or

not to develop such a standard, which would

provide overarching requirements for quality

and compositional factors for different marine

oils. The aforementioned review doesn’t come

close to representing the breadth of knowledge

and expertise that was shared unselfishly by 33

speakers on 19 different topics at the GOED

Exchange. If you are in the omega-3 business,

this was an unprecedented opportunity to hear

from government regulators, leading scientists

and innovative practitioners trying to change

the world’s behaviour towards omega-3s.

a valuable excHangeParticipants in the long-chain omega-3 industry had the unique opportunity in January to convene, network and learn about the major topics facing the industry in the coming years. The Global Organization for EPA and DHA Omega-3s (GOED) held the GOED Exchange 2011 in Salt Lake City (Utah, USA) with key speakers and experts discussing various regulatory, scientific and marketing issues, including sustainability, the future of brain research, turning recommended intakes into increased consumption and even reaching consumers with the omega-3 message with new media tools.

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

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14 opinion

the National Institute for Health and Clinical Excellence (NICE)

recommends that those patients with a significantly above-

average chance of suffering a heart attack, stroke or heart

disease during the next 10 years should be prescribed statins.

However, the case for those at lower risk or with only slightly elevated

cholesterol levels is far less clear cut; and, given the negative press

concerning statins, it is not surprising to find that these patients are

increasingly looking to alternative, more natural ways of lowering their

cholesterol. This represents a great opportunity for food and drink

manufacturers to create functional products from natural ingredients that

target cholesterol reduction as part of a healthy diet and lifestyle.

This process has already begun with the launch of foods such as

Flora’s pro.activ range, Benecol and Kellogg’s Optivita. The former

two are based on plant sterols and stanols, whereas the latter

contains oat beta glucan. And it is an exciting new development in

the area of oat beta glucan that promises to significantly increase

the choice of cholesterol-lowering foods and drinks available to

consumers. The health benefits of oats have been recognized for

many centuries and this humble grain is currently undergoing a

very popular revival, featuring on the breakfast menus of the likes of

Starbucks and McDonald’s. However, even the heartiest of appetites

might struggle to consume the 3–4 bowls of porridge per day

required to benefit from the cholesterol-lowering effect of oats. That

is one of the reasons why PromOat, the oat beta glucan ingredient

produced by Swedish grain fractionation specialists, Biovelop, has

been welcomed with such enthusiasm.

Using its patented, chemical-free fractionation technology, the

company is able to separate the beta glucan soluble fibre from the

other constituents of the oats as a clean-label ingredient that can

then be added to a wide range of food and drink products, thereby

bestowing the health benefits of oats on those products … but

without the oat taste, colour or lumpiness. First to market with this

innovative ingredient has been the ever health-conscious Marks &

Spencer, which recently launched a new Super Juice drink containing

oat beta glucan to help lower cholesterol. This promises to be the

first in a long line of products hitting the supermarket shelves to

contain oat beta glucan, with manufacturers utilizing PromOat’s

versatility and powerful technical qualities to develop a wide range

of healthy versions of everyday foods and drinks. Oat beta glucan

is one of the very few ingredients approved by both EFSA and the

FDA for cholesterol-reduction health claim purposes and it is the

backing of these substantiated health claims that gives consumers

the confidence to purchase products containing it. The message that

“oats are good for you” is developing into one of “the beta glucan

in oats is good for you,” and consumers are being educated about

the benefits of oat beta glucan by a combination of breakfast cereal

packets and informative websites.

Functional foods and drinks clearly have a very important role to play

in the ongoing battle against cholesterol and heart disease. They can

provide a more natural way than statins to keep cholesterol levels in

check, with the added bonus of prompting people to focus on what

they eat, rather than relying on a pill. Some patients will continue to

require statins to reduce the risk of future heart-related health issues

but many could reduce their cholesterol to — and maintain it at —

normal levels by incorporating the power of nature into their diets.

Faced with increasing pressure from government bodies to produce

healthier foods, the food and drink industry has an ideal opportunity to

demonstrate that nutraceutical ingredients can mean healthier sales

figures as well as healthier consumers.

For more informationDavid PetersDirector, Sales and MarketingBiovelop AB (www.biovelop.com)

Functional Foods and drinksa cHolesterol loWering alternative to statinsThe long-running public health debate about the widespread prescription of statins to lower cholesterol was recently reignited when a study from the London School of Hygiene and Tropical Medicine not only questioned the value they provide — both in medical terms for patients and monetary terms for the NHS — but also raised the possibility that they might in some cases be doing more harm than good. Previous studies had focused on the muscle and liver damage experienced by some of the estimated seven million people in the UK who are taking statins, but the new study also highlighted problems relating to their effect on memory and mood.


16 gut health

With such scope for profit, manufacturers need to

launch original and effective products if they are to

succeed in a highly competitive market. The industry

is innovating at a fast pace, moving beyond products

that simply promote a healthy digestive system. In recent years, there

has been much interest in developing food and beverage products

for the treatment of gastrointestinal diseases such as Crohn’s

disease, a disorder for which there is currently no cure. Existing

therapeutic treatments for Crohn’s disease, including steroids,

immunosuppressive drugs and surgery, aim to reduce the symptoms

during periods of relapse and promote the maintenance of remission.

Medical foods already available to Crohn’s disease patients are

mainly elemental foods designed to provide the patient with essential

nutrients, feeding the patient rather than treating the disease.

Consequently, there is much interest in the estimated one billion dollar

treatments market.

A Focus on Crohn’s DiseaseCrohn’s disease (CD) is a chronic disorder that’s characterized by

inflammation of the lining of the digestive system. Although this

occurs most commonly in the small or large intestine, any section

of the gastrointestinal (GI) tract can be affected by the disease.

The development and course of CD involves a complex interplay

between host genetics, defects in the barrier function of the

gut lining and inappropriate immune responses to gut bacteria.

Most cases of Crohn’s disease first develop in people who are

between 16 and 30 years of age, although the condition can affect

people of all ages, including children. CD is most common in the

economically developed nations of Western Europe and North

America, where low levels of soluble fibre are eaten and where the

use of emulsifiers in processed food is common.1 It is thought CD

prevalence (per 100,000) for Canada and the UK are some of the

highest ever recorded.2,3

Targeting Microbial ProfilesMany experts believe that gut bacteria may play a role in the

pathogenesis and development of Crohn’s disease. The ability

of certain types of Escherichia coli to adhere to and invade the

gut lining via intestinal epithelial cells is of particular interest, as

significantly more mucosa-associated bacteria have been isolated

from Crohn’s disease biopsy samples compared with specimens

from either ulcerative colitis or control patients.4,5 There is a growing

controlling inFlammatory boWel diseasea naturally derived aPProacHThe global market for food and beverages with gut or digestive health claims is currently worth an estimated $10 billion … and is expected to continue growing. An impressive 4000 new products were launched globally in 2009, making the gut and digestive health market the single largest division of the food and health markets in Europe, Japan and South America, with North America not far behind. The trend, however, is not thought to have reached its peak, and is expected to grow as consumers continue to see functional foods as an important part of a healthy lifestyle. With both the medical and business communities seeing potential in medical foods, the sector could play an important role in the rise of the gut health trend, offering patients non-invasive forms of treatment and manufacturers the opportunity to stand out from the crowd.

Medical foods already

available to Crohn’s disease

patients are mainly elemental

foods designed to provide the

patient with essential nutrients,

feeding the patient rather than

treating the disease.


gut health


17strapNutrition

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Visit our stand 743 at Vitafoods in Geneva.

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References1. B.M. Calkins, Epidemiol. Rev. 8, 60–91 (1986).2. B.M. Calkins, Epidemiol. Rev. 8, 160.7–318.5 (1986).3. B.M. Calkins, Epidemiol. Rev. 8, 144–214 (1986).4. H.M. Martin, Gastroenterology 127(1), 80–93 (2004).5. J. Boudeau, Infect. Immun. 67(9), 4499–4509 (1999).

For more informationSteve MorrisonChief Operating OfficerProvexis plcThames Court, 1 Victoria Street, Windsor SL4 1YB, UK.Tel. +44 1753 752 [email protected]

body of evidence to suggest that the adhesive bacteria are present

in increased numbers in CD patients, a link reported by at least

14 research groups. These bacteria have been found to disrupt a

number of immunological interactions, the inhibition of which is likely

to be of therapeutic benefit to the patient.

The Natural SolutionUK-based company, Provexis, has developed a naturally derived

product that can inhibit the interaction between those E. coli found

in Crohn’s disease and epithelial cells. The company’s researchers

have found that certain soluble fibres derived from plantain can

reduce the adhesion of pathogens and control the invasion of the

gut by E. coli. This extract addresses the currently unmet medical

need for nutraceutical products that can maintain or promote

remission in Crohn’s disease patients. The highly versatile plantain-

derived soluble fibre is manufactured as a dry powder sachet. It

can be presented as a food supplement or food additive, or can be

incorporated into a variety of applications, such as functional foods,

beverages or nutraceuticals. These products may also be used as

staple foods, as well as when there may be a clinical need. Further

conventional ‘nutraceutical’ procedures may be employed to create

liquid drinks, powder mixes and foodstuffs.

Next Steps: Medical FoodsPreliminary trials of the plantain-derived extract in healthy humans

have shown no significant adverse effects from the consumption

of plantain-derived polysaccharide supplements on markers of

gastrointestinal health during a 21-day supplementation period.

Provexis is currently doing a randomized controlled trial in Crohn’s

disease patients of soluble plantain fibre for the maintenance of

remission in Crohn’s disease. The multicentre study is running in

collaboration with Royal Liverpool University Hospital, University

Hospital Aintree, University Hospital Bristol and the Western

General Hospital Edinburgh. Moving forward, Provexis is focused

on developing a strong technology pipeline with a particular focus

on cardiovascular and gastrointestinal technologies. It is also very

interested in finding ways to bridge the gap between the functional

food and clinical nutrition sectors. With global giants Danone and

Nestlé investing heavily, clinical nutrition is an area projected to

grow into next year and beyond. With this in mind, the company

is looking to enhance its business by acquiring technologies

or technology companies to help Provexis make its mark in an

important, exciting and profitable sector.

18 gut health

concerns about the impact of EFSA’s tough health claim

scrutiny policy are now rife in the European food industry,

and this is impacting innovative functional food development,

including that within the digestive health space. Probiotic

dairy products was one of the early areas of development, not only

in functional dairy products but in functional foods as a whole, and it

continues to lead the functional dairy market by a wide margin — with

particular strength in Europe — reflecting the higher overall penetration of

chilled dairy products, as well as the greater development of the probiotic

sector. Innova Market Insights recorded the launch of more than 1300

products marketed on a probiotic platform in the 12 months to the end of

June 2010, up from just over 600 in the same period 5 years ago. Dairy

products continue to lead the sector, accounting for 56% of probiotic

launches recorded during that period, ahead of dietary supplements with

a 25% share. Europe continues to dominate the interest in probiotic dairy

products, accounting for 53% of launches, well ahead of the US on 17%.

In Europe, many lines are, despite few having yet gained EFSA approval

for their claims, being marketed increasingly strongly on a digestive or gut

health platform.

Some clarification in the area of probiotics came at the beginning

of December 2010 during the EFSA Workshop on Health Claims

Related to Gut Health and Immunity, although many questions

were left unresolved, with “much uncertainty as to what is required

by way of the scientific substantiation of such claims.” EFSA will

update its guidance on the scientific requirements for health claims

related to gut and immune functions early in 2011, as a result of the

views exchanged. Whereas the European probiotics market is busy

assessing health claims related to gut and immune function, the US

market is still featuring innovative launches. Innova Market Insights

tracked 375 new products on the US market (Nov 09–Oct 10)

including the word “probiotic,” down from 495 in the previous 12

months. Recently, Natural Discoveries LLC announced the launch

of the first probiotic chocolate milk product, MojoMilk, via a video

released on YouTube and Facebook. The company plans to use

targeted social media to gain consumer fans. MojoMilk is claimed

to be the first probiotic chocolate milk mix delivering ten times the

active probiotic cultures of yoghurt and 60% fewer calories than the

leading chocolate milk. MojoMilk includes the patented probiotic

strain, GanedenBC30, which is “clinically proven to boost immunity

and improve digestive health.”

Probiotics are the leading ingredients incorporated into products

marketed on a digestive health platform, accounting for 62.9% of

global product launches in this space in 2010. This was followed by

“prebiotics” (37.5%) and “fibre” (31.6%). For the moment, however,

the tide has turned for making “added fibre” claims amidst an

atmosphere of uncertainty around fibre/prebiotic claims. Innova

Market Insights tracked just 32 new products featuring an “added

fibre” claim in the first half of 2010 in West Europe, compared with

130 in H1 2009 and 87 in H1 2008. There has also been a dramatic

recent decline in the US market from the heady heights of 159 new

products with an “added fibre” claim in H1 2009, to a mere 37 in

Probiotic claims come under PressureA cloud of uncertainty hovering over health claims has resulted in a fall in numbers of food and drink products being launched on an “active health” — food plus, such as fortified — platform, despite growth in “passive health” — food minus, such as “low fat” — launches.

H1 2010. But one major introduction during the autumn illustrated

that fibre claims are the key breeding ground for future innovation,

particularly in the breakfast cereals segment. In the UK, Kellogg’s

launched Coco Pops Choc ‘n’ Roll, a children’s breakfast cereal with

nutrition credentials that pass the stringent Food Standards Agency’s

nutrient profile. Choc ‘n’ Roll is promoted as offering mums “a lower

salt, lower sugar, low saturated fat, high fibre, wholegrain and fortified

chocolate cereal the kids will eat.” The launch came at the same time

as a Kellogg Company UK announcement was made to say that it

was making significant enhancements to its Kellogg’s Coco Pops

cereals, including a reduction in sugar and the addition of vitamin D.

Combining probiotics and prebiotics in the same product (so-

called “synbiotics”) is still coming from a small base, with only 6

products tracked in 2010 using this term. But synbiotics remain

a trend to watch as consumers become increasingly aware of the

probiotic and prebiotic concept. For example, in New Zealand,

Meadow Fresh Pre-Bio Yogurt: Fig & Honey from Goodman Fielder

“contains natural prebiotics and probiotics that are clinically proven

to help your digestive system work the way it’s supposed to.” As

question marks continue to surround the issue of health claims,

cleverly marketed products that can entice the consumer through

visual clues will succeed. A great example is Stonyfield Farm’s

(US) B-Healthy and B-Well organic yoghurt, which are two fruit-

on-the bottom organic yoghurts fortified with B and D vitamins plus

omega-3, where creative use of the letter “B” is used in branding.

Just how far European manufacturers can go before falling foul of

EFSA scrutiny remains to be seen, however.

19gut health

ww

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

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

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For more informationOlivia Sant’Angelo ([email protected]) is a Market Analyst at Innova Market Insights (www.innovadatabase.com), a leading supplier of new product and trend information in the food and beverage space. Innova Market Insights is organized by food industry professionals to rapidly record new product activity and identify the trends driving the industry today and in the future.


20gut health

among consumers, there is a continued

interest in functional foods as it is

more widely recognized that diet

plays an important role in maintaining

health. Probiotics and prebiotics are common

components in functional foods. Typically,

probiotics belong to the genera Lactobacillus or

Bifidobacterium, but other microbes have also

been proposed as probiotics. Numerous health

benefits have been suggested for probiotics and

it is important to realize that such health benefits

are strain specific and cannot be extrapolated to

other strains — not even to strains of the same

species. Commonly used prebiotics include

galacto-oligosaccharides, fructo-oligosaccharides,

inulin, polydextrose, lactulose and lactitol. Other

carbohydrates are also thought to function as

prebiotics. The mode of action of prebiotics differs

from probiotics; whereas the latter modulate the

host–bacterial interactions by introducing a new

microbial strain to the gut, the former modulate the

composition and/or activity of selected microbial

groups that are already present.

It goes without saying that the proper

identification of prebiotics and probiotics is an

essential part of the screening process. For

probiotics, typical early-phase screening tools

include assessments of acid and bile resistance,

adhesion of probiotics to mucus or epithelial

cells, the presence or absence of antibiotic

resistance genes, the viability of probiotics in

products during storage and their suitability for

commercial production. A prebiotic product is

expected to selectively stimulate the growth

of health-promoting microbes; by contrast, it

should not be utilized by potentially detrimental

inhabitants of the intestinal microbiota. This

can be investigated, for example, using the

automated Bioscreen C system (Labsystems Oy,

Helsinki, Finland) under anaerobic conditions.

Gas production is an undesired potential side-

effect of the microbial fermentation process that

occurs in the gut, and can be measured using

faecal slurries grown with or without prebiotics

or probiotics. Prebiotics that are fermented

slowly, because of their long chain or complex

bonds, such as polydextrose, will induce less

gas formation when compared with readily

fermentable prebiotics. This will also lead to

improved tolerance.

Following initial screening, the most promising

pro- and prebiotic candidates can be further

tested in a colon simulator. The EnteroMix colon

simulator (Danisco Health and Nutrition, Kantvik,

Finland) consists of four sequentially connected

vessels that each represent a different part of

the human large intestine. During the simulation,

artificial digesta (containing test substances)

are introduced into the first vessel every 3

hours and the same amount is transferred to a

subsequent one, thus mimicking the natural flow

of digesta in the colon. In addition to analysing

the composition of the microbiota and its

metabolites, the effects of the simulator digesta

can be investigated in vitro using tissue culture

cells. The junction integrity of the tissue culture

cells, being an important part of the intestinal

barrier, can be determined by measuring the ion

flow through the cell layer. Typically, differentiated

Caco-2 intestinal cell cultures are used for

this purpose (Figure 1). The Bioscreen C

system has been used for the screening of

anticariogenic substances and to optimize test

substance concentrations. The effects of chosen

anticariogenic substances are further investigated

selection strategies For Pre- and Probiotic FunctionalityProbiotics and prebiotics are common ingredients in functional foods. In vitro tests can be used to select new candidates and investigate novel targets for existing pre- and probiotics. Ultimately, however, these ingredients will have to be tested in appropriately designed human dietary intervention trials to substantiate potential health benefits.

(serosal side)

Microporous membrane

Lower compartment

(collagen coated)

5 days in culture

Cell culture insert

Upper compartment(lumen of the intestine)

Undifferentiated Caco-2 cells

Figure 1: The differentiation of Caco-2 cells into intestinal epithelial-like cells. Image kindly provided by Dr H. Putaala (Danisco Health and Nutrition, Finland).


21gut health

Figure 2: Attachment of Streptococcus mutans Ingbritt to an artificial tooth as determined by scanning electron microscopy in the presence of artificial saliva (A), artificial saliva containing 1% sucrose (B) and artificial saliva containing 1% sucrose and 4% xylitol (C).

using the EnteroMix caries simulator with artificial

teeth to monitor biofilm formation (Figure 2).

To establish the potential of new pre- and

probiotics, well-designed human dietary

intervention studies need to be done. It is

generally accepted that such studies should be

randomized, double blind and placebo-controlled,

and that it may be necessary to replicate the

study. Further in vitro and/or animal studies

may nevertheless be required to investigate the

mechanism of action, for example. Little is known

about the influence of the food matrix on the

activity of the active ingredient. Some studies

indicate similar faecal recoveries of a probiotic

strain when fed in different matrices. However,

this does not guarantee similar efficacy. Using a

Gouda cheese containing L. rhamnosus HN001,

we have addressed this topic; first, in vitro, using

the models described above and, subsequently,

in a dietary intervention. We observed that the

consumption of 15 g of cheese containing 109

CFU of L. rhamnosus HN001 induced a similar

increase in phagocytic activity and Natural Killer

cell activity as when the strain was consumed in

reconstituted fat-free milk.

The inclusion of probiotics into different

food matrices poses specific challenges. By

definition, a probiotic needs to be viable at

the moment of consumption, and it has to be

viable at adequate amounts (at least 109 CFU/

consumption as a rule of thumb). This implies

that the probiotic concentration is dependent

on the usual portion size of the food matrix.

Thus, different concentrations may be required

for different food types. In addition to this, the

different matrices may provide their own particular

challenges in terms of pH, water activity, shelf-

life and the presence of natural antimicrobial

components. Although prebiotics do not need

to remain viable, there may still be technological

challenges such as solubility, process temperature

and pH stability. Choosing the right prebiotic

can overcome these issues. The technological

properties of polydextrose, for example, facilitate

its incorporation into a variety of foods and

beverages. The methodologies described here

can be used to document the health benefits

of the active ingredients and understand their

mechanism of action. They can further be

employed to differentiate the different pre- and

probiotics to choose the most appropriate one for

the application and health target required.

For more informationArthur C. Ouwehand, Marika Björklund, Kaisa Olli, Kirsti Tiihonen and Sampo LahtinenHealth and NutritionDanisco [email protected]


22gut health

there is a rapidly growing trend amongst

consumers towards authentic foods

on the one hand and functional foods

on the other. Growth in known-origin,

organic and environmentally and socially

conscious foods is closely matched by the

increased consumption of functionally enriched

products. As an all-natural, traditional product

with proven nutritional benefits, the evidence is

mounting in favour of chocolate as an answer

to the demand for both authentic and functional

foods. Recent research into the possibilities of

further enhancing the natural health benefits of

cocoa and chocolate with probiotics only adds

further weight to this argument. Probiotics lie at

the centre of the increased interest in functional

foods; they are designed to protect against

infection by improving metabolism and the human

body’s own immune response. Although we are

only beginning to understand the essential role

played by positive bacteria in maintaining human

health, there is growing evidence to support the

power of probiotic supplements to restore the

balance of the intestinal flora and thus the body’s

natural capacity to fight diseases.

There are several challenges, however, to

integrating orally ingested micro-organisms into

food products. Not only must these organisms

survive the manufacturing, storage and

distribution of the food products that carry them,

once ingested they must also survive the harsh

environment of the human digestive system. It

is for this reason that Barry Callebaut invested

significant energy into investigating the feasibility

of developing a probiotic chocolate. And the

initial results are striking! It has been shown, for

instance, that several new innovations in the

production process make chocolate an ideal

carrier for the intestinal delivery of probiotics —

far more effective, in fact, than more common

milk-based carriers.

Managing the MicrofloraThe human gastrointestinal tract contains an

extremely complex and diverse population of

bacteria. There are approximately 100 trillion

micro-organisms belonging to at least 400

different known bacterial species living in

the gut of a normal, healthy human being. In

other words, there are more than ten times

the number of active bacteria in the intestines

than there are cells in the rest of the human

body. These bacteria are responsible for

generating intense metabolic activity and are

an indispensable part of the digestive system.

The delicate balance of this intestinal flora is

under constant pressure from our modern

lifestyle. The use of antibiotics and other drugs,

excessive alcohol consumption, stress, disease

and pollution are all factors thought to seriously

damage the population of the healthy bacteria

in the human gut. Yet, these micro-organisms

are absolutely essential to digestion and, it is

thought, the body’s capacity to fight diseases.

Whereas the majority of the intestinal

microflora comprises either helpful or benign

bacteria, some have the potential to cause

disease. In healthy individuals, the bacteria in the

intestinal tract are optimally balanced. However,

when this balance is disturbed, harmful bacteria

are given the ideal conditions to flourish, thus

increasing the risk of inflammatory, infectious

and other diseases. Restoring and maintaining

the balance of the intestinal flora could therefore

form the basis for the treatment of a wide range

of illnesses. This is where probiotics come

in. The World Health Organization defines

probiotics as “live micro-organisms that, when

administered in adequate amounts, confer a

health benefit on the host.” Probiotic bacteria

are designed to do just that by restoring the

proper balance of the microflora, optimizing

intestinal function and generally promoting good

health. Besides improving digestion, probiotics

are believed to provide protection against

infection by improving metabolism and the

immune response.

The Road to Good HealthOne of the biggest hurdles to restoring the

balance of the digestive system is the digestive

system itself. Probiotic micro-organisms have

to be tough to survive the acidic environment

of the stomach. They must be resistant to the

effects of bile and be capable of flourishing in

an environment deprived of oxygen. Naturally,

to achieve their beneficial objective, probiotics

must be non-toxic to the human body. There

are relatively few strains of probiotics that are up

to the task. Of those that occur naturally inside

the gut are certain bacteria belonging to the

lactobacillus, streptococcus and bifidobacterium

Probiotic cHocolaterestoring tHe balanceProbiotics are believed to improve metabolism and the immune response by restoring the balance of

intestinal bacteria. However, ensuring the survival of such orally ingested micro-organisms in the

digestive tract is no easy task. Researchers at Barry Callebaut have demonstrated that chocolate

could be an ideal carrier for the intestinal delivery of probiotics.

120

100

80

60

40

20

0

Surv

ival

(%)

Start situation

Chocolate matrix Milk matrix

After complete passage throughstomach and small intestine

Survival (%) after passage through stomach and small intestine (in vitro)

3 times lower in milk than in

chocolate matrix

Figure 1: Probiotic concentrations in a chocolate matrix following passage through the stomach and small intestine.


23gut health

For more informationAlex LanduytSuperior Applications ManagerBarry Callebaut (www.barry-callebaut.com).

groups, along with several other types of bacillus

and yeast. These bacteria are also commonly

found in certain fermented dairy products, such

as yoghurt and fresh cheese. It may therefore

come as a surprise to discover that recent

research points to chocolate as a far superior

medium than such milk-based carriers in terms

of guaranteeing the optimum survival and

activity of probiotics throughout the digestive

tract.

In analysing the potential of chocolate and

cocoa as carriers for the intestinal delivery

of probiotics, chocolate manufacturer Barry

Callebaut conducted extensive research into

the resistance of a number of probiotic strains,

both to the human digestive system and the

chocolate-making process itself. In addition to

the inhospitable environment of the digestive

system, there are a number of challenges

associated with integrating probiotics into

chocolate on an industrial scale. To ensure

the survival of the probiotic organisms and the

prolonged shelf-life of the end product, it is

essential to narrow the temperature range of

production and storage considerably. However,

this narrower temperature range also makes

it difficult to ensure the effective distribution of

the probiotic supplements within large-scale

production. Barry Callebaut’s answer to this

difficulty came in the form of a newly patented

process for the large-scale production of

probiotic chocolate. The new process ensures

the homogenous integration of the probiotic

supplements without compromising quality or

taste. New machinery designed to support this

innovative process is also easier to clean, thus

eliminating the risk of contamination of other

products made with the same equipment.

The Right Carrier for the JobIn searching for a combination of probiotic

bacteria that were tough enough to survive

the chemical conditions of the digestive tract,

researchers at Barry Callebaut concentrated

on two strains in particular: Lactobacillus helveticus and Bifidobacterium longum. Two

samples of the probiotic strains were prepared,

one embedded in a Barry Callebaut chocolate

matrix, another in a standard milk matrix. The

samples were then subjected to an in vitro

simulation of passage through the stomach and

small intestine. The results of the comparative

analysis are remarkable to say the least! Not only

did the probiotic strains survive the temperature

fluctuations of the chocolate-making process,

their rate of survival upon digestion was

far greater than that of the milk-embedded

probiotic mixture. The in vitro stomach acids

had hardly any noticeable effect on the

chocolate-embedded probiotics whereas those

of the milk matrix had end-counts four times

lower than the original mixture. When compared

after simulated passage through the stomach

and the small intestine, probiotic concentrations

in the chocolate matrix were three times higher

than those of the milk matrix (Figure 1).

Barry Callebaut’s researchers also

investigated the effects of the respective

probiotic mixtures on the microflora itself.

Experiments were conducted using a Simulator

of Human Intestinal Microbial Ecosystem

(SHIME), an in vitro model of the gastrointestinal

tract used to analyse the effects of probiotics on

the large intestine. The preliminary findings are

very promising, pointing to a marked increase

in the proportion of healthy intestinal bacteria

as a result of the introduction of chocolate-

embedded probiotics. The research conducted

by Barry Callebaut has provided substantial

scientific evidence to suggest that chocolate

offers superior protection and a more stable

environment for beneficial micro-organisms

and, as such, could be an ideal carrier for

the intestinal delivery of probiotics. Tests

are currently being done on a wide range of

probiotic chocolate applications, including

chocolate confectionery, biscuits, pastries,

cereals and cereal bars. Depending on the

application, probiotic chocolate has a relatively

long shelf-life — up to one year in many cases.

And, most importantly, the addition of probiotics

appears to have no significant effect on the

taste, texture or mouthfeel of Barry Callebaut’s

celebrated chocolate. In ensuring maximum

resistance to stomach acids and greatly

improving intestinal function, probiotic chocolate

is just another way in which Barry Callebaut

is restoring the balance — both in the human

body and in the wider perception of chocolate

as a natural, nutritious product.


24women’s health

designing HealtHy Products For Women

Just as we have many products on supermarket shelves that promote a myriad of benefits for a multitude of health conditions, we are seeing increased demand for nutrition that strategically promotes many women-specific health concerns. Continuing research into the effects of nutrients on various areas of women’s health will foster greater perspective on their implementation throughout the various stages of life.


25women’s health

market drivers for new and

innovative fortified food products

vary by geographic region,

ethnicity, age category and the

individual interests of women. In the United

States, for example, there is an upward

trend in the proportion of women that are of

Hispanic and Asian origins, such that by 2025,

according to the US Census Bureau, they

will constitute 25% of the female population.

Another important fact is that women are living

in smaller households. Slightly more than half

of the women in the US are living alone or in

households with a spouse and no children.

This trend suggests that single-serve portions

of fortified foods will increase in popularity in

the coming years. In addition, as many of these

women are in the workforce, an increased

focus needs to be put on the development of

snacks and handheld foods that can cater to

the on-the-go woman. According to a survey

done by the NPD Group of Port Washington

(New York), a significant amount of snacking

occurs among women while they are in the car

or at work. Portable, handheld snacks such as

breakfast/cereal bars and various fortified snack

bars will no doubt increase in popularity, partly

because of their portability and convenience.

Also of note is the growing number of

women attracted to the rapidly expanding

sport nutrition product category. Business

Insights states that in 2003, more than

half of all frequent fitness participants

were women. The global sports nutrition

market is currently valued at $27–32

billion, according to Business Insights

(Opportunities and Key Players in Sports Nutrition, July 2009). Health concerns are

another key driver for women-targeted

food products. As the boomer generation

ages, there is more and more concern

about chronic disease and the role of diet

in combating sickness and disability. Older

women are concerned about osteoporosis,

menopause, heart disease and cancer.

In Demand Nutrients to Improve Women’s HealthHealth is a lifelong proposition. In fact, recent

research has highlighted the importance of

in utero nutrition as an important factor in

establishing risk for chronic diseases that

will not begin to appear for many decades

to come. So, women, in particular, must be

very conscious of maintaining good nutrition

throughout their lives to foster optimal health

in their offspring, as well as in themselves

as they grow older. Not only do the roots

of chronic disease begin early, but lifelong

nutritional vigilance must also be maintained

to optimize health. Although a woman’s

genetic makeup plays an important role in

determining her risk of developing chronic

disease as she ages, the good news is that

a proper diet can play an important role in

modifying the interaction of genetics and

some important diet-related diseases, such

as osteoporosis, heart disease and cancer.

In addition, increases in the dietary intake

of certain bioactive food components can

ameliorate the severity of certain diseases,

such as prebiotics in digestive disease and

fish oils in inflammatory diseases such as

rheumatoid arthritis.

Overall Essential Nutrients for WomenWith the exception of iron during the

reproductive years, the essential nutrient

needs of women are commensurate with

that of men after adjustments are made

for differences in body mass. Owing to

menstruation, iron needs are at least twice

as high as in men, and giving birth entails

even greater stress on the iron economy

of women. It is not surprising then that

women are at a significantly increased risk of

developing iron deficiency, particularly in less

developed countries where the bioavailability

of dietary iron may be low. Another area of

increasing concern is vitamin B6, which can

be affected by oral contraceptives taken by

many women during the reproductive years.

Additional areas of general concern in women

are calcium and vitamin D intake because

of their increased propensity to develop

significant bone loss and osteoporosis as

they age. Like men, many women also have

low intakes of omega-3 fatty acids that could

contribute to chronic inflammatory conditions

that become a pathogenic basis for many

diseases, including heart disease, type 2

diabetes and cancer. Another nutrient concern

is in the area of antioxidant nutrients, such as

vitamin C, vitamin E, carotenoids, selenium and,

more recently, the recognition of important

antioxidant effects of bioactive non-essential

phytochemicals in many fruits and vegetables.

In the following section of this article, some

important dietary factors and nutrients that

appear to play a role in combating chronic

disease risk in women are highlighted.

Osteoporosis: Osteoporosis is an important

bone disease that occurs frequently in

older women. In this condition, there is a

diminution of bone density that results in

weaker bones that are more susceptible

to bone fracture under normal skeletal

forces, particularly in the spine, wrist and

hip. Eighty five per cent of people with

osteoporosis are women and one in three

women over the age of 50 will experience

an osteoporotic fracture. Osteoporosis in

the United States alone is a health threat for

44 million people. Important nutrients to help

combat osteoporosis are calcium, vitamin D,

magnesium and vitamin K. The three important

minerals in bones are calcium, phosphorus

and magnesium. In most diets, phosphorus

is plentiful and does not limit bone health.

However, calcium and magnesium intakes

are typically low in most women. Many clinical

trials have demonstrated the important effect

of calcium supplementation on bone loss

in elderly women with inadequate calcium

intakes. Vitamin D has been well studied

and is important to maintain optimal calcium

absorption, renal calcium conservation and

bone turnover. The mechanism of action of

vitamin K on skeletal health is less certain,

but many studies have shown that higher

vitamin K intakes and status are associated

with higher bone mineral density and lower

fracture risk.

Heart Disease: Heart disease is the number

one fatal disease in women (and men).

Worldwide, almost nine million women die

each year from heart disease — representing

one third of all deaths in women. In the

United States, 435,000 women have heart

attacks each year and 42% of these die

within the first year of the attack (compared

Although clinical trials of vitamin E

and vitamin C in heart disease have

been disappointing, the long-term

ingestion of an antioxidant-rich diet is

likely to have positive health effects.


26women’s health

with 24% of men). Coronary heart disease

has a complex pathology. Recent evidence

suggests that chronic inflammation may

play an important role in disease risk.

Likewise, other important modifiable risk

factors for heart disease include smoking,

hypertension, type 2 diabetes and elevated

blood cholesterol. Diet can influence the

risk of developing heart disease in several

ways. High calcium intakes, in addition to

being important in combating osteoporosis,

may have a modest, but beneficial, effect

on blood pressure, as does a reduction

in salt (sodium) intake. The inflammatory

component of heart disease could be

ameliorated by diets containing significant

levels of anti-inflammatory components,

such as omega-3 fatty acids, derived mainly

from dietary marine sources. An additional

component in the development of coronary

heart disease is oxidized LDL cholesterol.

Diets high in fruits and vegetables are

associated with less cardiovascular disease

and this may be because of the higher

level of antioxidants in these diets, such as

vitamin C and vitamin E. Although clinical

trials of vitamin E and vitamin C in heart

disease have been disappointing, the

long-term ingestion of an antioxidant-rich

diet, including beta-carotene and other

photochemical antioxidant compounds,

is likely to have positive health effects.

Finally, it is important to control the

intake of saturated fats, trans fats and

total dietary fat to prevent diet-induced

lipid disorders and maintain lower total

blood cholesterol and LDL cholesterol.

In this regard, various dietary cholesterol

inhibitors, such as plant sterols and

stanols, like beta-sitosterol, campesterol

and stigmasterol, are recommended to

lower LDL cholesterol without lowering the

beneficial HDL cholesterol.

Breast Cancer: After lung cancer, breast

cancer is the most common cause of cancer

deaths in women. Worldwide, 1.3 million

women are diagnosed annually and 465,000

will die from breast cancer, according to the

American Cancer Society. About 77% of

breast cancer cases occur in women over

50 years old. Yet, although breast cancer is

more commonly seen in older women, when

it develops in younger adult women, it is

usually more aggressive and is associated

with lower survival rates. Our understanding

of the role of various foods and dietary

components in the prevention of breast

cancer is limited. Most studies support

the conclusion that weight management,

healthy diet, moderate alcohol consumption

and high fruit and vegetable intakes reduce

breast cancer risk. The role of specific

nutrients or bioactive food components on

breast cancer risk still remains obscure.

Nevertheless, based on in vitro studies in

cell culture, in vivo animal model studies and

observations in certain human populations,

increased research attention has focused on

several dietary compounds that may have

chemopreventive effects on breast cancer.

For example, vitamin D may be a potentially

important modifiable risk factor for breast

cancer. Also, women with a lower omega-6

to omega-3 fatty acid intake have been

found to have a lower risk of breast cancer,

supporting the potential anticancer role of a

higher omega-3 fatty acid intake.

Soy contains a number of isoflavone

compounds that could influence breast

cancer risk. A recent meta-analysis of breast

cancer risk and soy consumption published

in the British Journal of Cancer found that

among Asian populations with relatively

high soy intake, there was a reduced

breast cancer risk in those consuming

high amounts of soy isoflavones (>20 mg/

day). However, there was no relationship

observed in an analysis of soy isoflavone

intake and breast cancer risk in Western

populations. A likely explanation for this

discordant observation is that the soy

intake in these Western populations was

still quite low (0.8–0.15 mg/day), arguing

for the need for a much higher level of soy

isoflavone consumption to achieve positive

breast health benefits. Another interesting

line of research on food components and

Demographics and GeographyIn 2010, it was estimated that there were 3390 million females on Earth, with slightly more than half of these living in Asia (Figure 1). This number is expected to increase by 20% to four billion during the next 20 years. Among the female population in 2010, 66% of them (2.2 billion) were over the age of 20, according to recent statistics from the US Census Bureau. Moreover, the ageing of populations in many countries will result in a marked increase in older women (>65 years old) from an estimated 294 million elderly women in 2010 to 532 million in 2030 — an astounding 81% increase. In comparison, worldwide, females from the age of 15 to 64 will increase by only 18% during this time period.

Comparisons of regional population estimates between 2030 and the current year indicate variable rates of growth, however, among the different regions of the globe. For example, the population in some regions, such as Eastern Europe and the Baltics, is expected to decrease, whereas Western Europe’s population will stay relatively constant. In contrast, Asia, Central America and the Caribbean, North America, South America and Oceania will experience moderate population growth of 16–21% during the next 20 years, while much more vigorous growth (36–50%) is expected in the Middle East, North Africa and Sub-Saharan Africa.

Popu

latio

n in

mill

ions

4000

3000

2000

1000

0

Female Population (2010)

World

Asia

Sub-Sah

aran

Africa

Latin

America

& Car

ribea

n

Wester

n Euro

pe

North Ameri

ca

Common

wealth

Indep

. Stat

es

Near E

ast

Northern

Africa

Easte

rn Eu

rope

Ocean

ia

Baltics

Figure 1: Distribution of the female population by geographic region(Data Source: US Census Bureau).


28women’s health

breast cancer risk involves dietary lignans,

which are composed of a large family of

fibre-associated phenolic compounds

that are widely distributed in edible plants.

Some of the lignans are converted in

the large intestine to biologically active

compounds by intestinal microbes. One of

these compounds is enterolactone, which is

believed to be the major biologically active

lignan and associated with breast cancer

risk by modifying estrogen signalling in

the breast. However, a recently published

study from Europe (Norfolk-EPIC) found

no association of estimates of microbial

enterolactone production and breast cancer

risk, although they did observe a significant

decrease in colon cancer risk in women.

Digestive Health: Digestive diseases

encompass a large number of disorders and

affect a significant number of people. In the

United States alone, it is estimated that 34

million people are afflicted with diseases of

the digestive system and it is the second

leading cause of illness-induced disability.

Digestive diseases also account for 8–9%

of US deaths. Colon cancer is the second

leading cause of cancer mortality, leading

to about 60,000 deaths per year. Other

important digestive diseases include ulcers

(10% of the population), liver disease —

including primary biliary cirrhosis, which

occurs most commonly in middle aged

women — and additional conditions such

as gallbladder disease, inflammatory bowel

disease, diverticular disease and other

digestive conditions such as irritable bowel

syndrome, gastric reflux and constipation.

Gallbladder disease, for example, results

from the formation of cholesterol-containing

gallstones that can block the bile duct,

preventing the normal flow of bile to the

intestine. This condition is twice as likely

to develop in women as in men and may

be exacerbated by hormone replacement

therapy and oral contraceptives, which can

increase the cholesterol content of bile.

Large epidemiologic studies, such as the

prospective Nurses Health Study, suggest

that diets that are high in antioxidant-

rich fruits and vegetables reduce the

risk of gallstones. This is supported

by data from the National Health and

Nutrition Examination Study (NHANES),

which found high serum vitamin C was

associated with reduced gallstone risk.

Interestingly, other dietary associations

that were discovered included frequent

nut consumption and caffeinated coffee.

In a small clinical trial, investigators found

that supplementing obese women on a

weight loss diet with 11g/day of fish oil

omega-3 fatty acids for 6 weeks had a

salutary effect on bile characteristics.

Strategic Nutrition for WomenThere are a host of considerations for

food developers looking to incorporate

specific nutrients into products that

address women’s health. These include

the responsible examination of interactions

as well as synergies between various

ingredients. Certain ingredients, such as

choline and folic acid, share the same

critical pathways in the body and when used

together may enhance brain performance

more than would be expected when used

individually. 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

they are integrated and in what application.

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, which in

turn will gain consumer confidence in the

product and repeat purchase.

For more informationRam Chaudhari, PhD, FACN, CNS Senior Executive, Vice President, Chief Scientific OfficerFortitech, Inc.Riverside Technology Park2105 Technology DriveSchenectady, New York 12308, USA.Tel. +1 518 372 [email protected]

w w w . i r b t e c h . c o m

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NBT: Given the variety of gender-specific issues that women have to deal with — PMT, pregnancy, menopause, etc. — is there a role for nutraceutical products in improving their quality of life? LC: There has certainly been some clear

research (some funded by Wellbeing of

Women) in the past that has demonstrated

the value of substances such as folic acid in

pregnancy to help prevent neural-tube defects.

However, many products have no such clear

research and it is always difficult to run really

thorough clinical trials on pregnant women;

therefore, we do understand that it is difficult

for the makers of these products to provide

that evidence. The most important thing is to

heed the advice on the packet, such as “take

the recommended dosage.” If it says consult

your doctor, then do so. If you are taking

other medication, then talk to your doctor or

pharmacist. Most of our experts would agree

that, even without research, if you feel it does

you good and it does no harm, then why not?

NBT: With women taking healthcare and well-being into their own hands, and becoming better educated about diet and nutrition, is there a role for functional foods in disease prevention?LC: The most important message is that

women should have a balanced diet and that if

they have dietary restrictions for some reason

(personal choice, food intolerance, allergies,

etc.), they should consult their doctor about

what if anything they should take as a suitable

supplement. As with nutraceutical products,

functional foods are a personal choice and,

as yet, there is no clear medical guidance for

many of them in terms of conditions that are

specific to women.

NBT: Are women as informed as they should be about the effects and benefits of nutraceuticals ... and should industry be doing more to convey a positive message?LC: There seems to be a lot of information and

advertising about the benefits of nutraceuticals;

but, when possible, the industry could be clearer

about any ‘proven research’ in terms of where,

when and what it consists of and whether it

was peer reviewed — whether a clinical trial

was done, on how many people and so on.

Women are remarkably ‘savvy’ when it comes

to these sorts of issues and a more upfront and

transparent communication of what, if any, hard

evidence about benefits and applications would

certainly help to convey positive messages

about the industry as a whole.

NBT: As women age and defying the effects of time becomes more important, how has the Beauty from Within concept been embraced ... or has it?LC: Most women now know that to look good

is also about feeling good and staying fit; there is

plenty of evidence and information that exercise,

sensible diet and good weight management are

all key to a long and healthy life.

Liz adds: “The nutraceutical and functional

foods industry can play a role in helping

women to stay healthy. There are many

woman-only issues such as pregnancy, PMT,

the menopause, etc., and although there is

little scientific evidence, many women report

that nutraceutical products help to improve

their quality of life when dealing with these

issues. At Wellbeing of Women, we give the

advice — the more you know, the better

you’ll be; armed with really sound information

and an understanding of their own bodies,

women can take control of their health for

the better. Indeed, today’s female consumers

are already taking responsibility for their

health and well-being and are increasingly

better informed about nutrition and diet.

There is a role for the nutraceutical and

functional foods industry to play, particularly

as the majority of women know that lifestyle

choices such as diet and exercise are

fundamental to long-term health.”

suPPlementing tHe Fairer sexNutraceuticals may play an important role in women’s health, with applications as wide ranging as pregnancy and lactation, reproductive health, iron deficiency, menopause, skin health and beauty. But is the functional food and drink sector doing enough to address these issues. Dr Kevin Robinson spoke with Liz Campbell, Director of Wellbeing of Women, to find out more.

For more informationLiz Campbell, DirectorWellbeing of Women27 Sussex Place Regent’s Park, London NW1 4SP, UK. Tel. +44 207 772 6400 [email protected]


30women’s health

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32infant nutrition

infant formulae and baby food offer a

viable solution to a shortage or lack of

breast milk and promote continued health

and nutrition after the breastfeeding

age. Modern scientific capabilities enable

manufacturers to develop infant formulae

to closely match human milk composition

and offer various health benefits, such as an

improved immune response, healthy growth

and mental development.

Grow, Baby, GrowHealthy infant growth is of paramount

importance as it indicates a good rate

of physical development. Nutrients that

support linear growth have become a must

in infant and follow-on formulae as well as

baby foods. It is equally important in the

minds of parents. A recent study found

that 62% of parents feel that nutrients

supporting growth and development are

essential ingredients in infant nutrition

products.2 A balanced supply of essential

nutrients is needed to support physical

development. Key nutrient groups such

as vitamins, minerals, nucleotides and

omega-3 polyunsaturated fatty acids

(omega-3 PUFAs) promote healthy growth

by replenishing cells, maintaining optimal

gastrointestinal function and ensuring

normal skeletal development. Choline,

for example, is important during the

perinatal period, especially for spinal cord

development. Similarly, sufficient intake of

vitamins A, C, D and E improves post-natal

growth, and a well-balanced blend of key

minerals such as iron, calcium, magnesium,

zinc, iodine and copper is critical for

children’s ongoing growth and development.

Brain PowerChildren’s mental health is as important

as their physical development and is

also influenced by diet. Seventy per

cent of the human brain develops during

foetal life, whereas the remaining 30%

of development occurs during preschool

years.3 To support brain development,

infants rely on a steady supply of long-chain

polyunsaturated fatty acids (LC-PUFAs),

particularly docosahexaenoic acid (DHA)

and arachidonic acid (ARA).4 DHA is the

most abundant omega-3 fatty acid in breast

milk and substantial amounts need to be

deposited in the brain during pregnancy and

the first years of life to ensure adequate brain

development.5 Omega-3 fatty acids such

as DHA and eicosapentaenoic acid (EPA)

are currently available on the market and

can provide supplementation levels closely

matched to human breast milk and are

ideally suited to infant formulae. For example,

DSM’s ROPUFA is a DHA and EPA blend that

can be added to infant formulae to support

brain cell membrane formation and cellular

development in the brain.6

tHe best start in liFeBreast milk sets the gold standard in nutrition for newborns and infants. It contains all the nutrients infants need to be protected from infections and for sufficient development. Nonetheless, a large number of women across the globe are unable or choose not to breastfeed for various reasons. According to the World Health Organization (WHO), globally, less than 40% of infants under 6 months of age are exclusively breastfed.1

Gold Standard of QualitySafety and quality are of critical importance in the

stringently regulated children’s nutrition industry.

Manufacturers must adhere to a consistently high

standard across the globe. To maximize product

safety, DSM has tightened its microbiological purity

specifications for Enterobacteriaceae (including

Enterobacter sakazakii and Salmonella) and

Bacillus cereus. New tests and levels for specific

contaminants have also been applied. In today’s

increasingly regulated environment, infant and

children’s nutrition product manufacturers require

independent accreditation demonstrating ongoing

compliance with an array of quality and safety

standards. All of DSM’s ingredients are accredited

with globally recognized quality standards, such as

GMP, HACCP and ISO. Plus, DSM’s baby food grade

sets a worldwide standard in product and process

safety for the infant nutrition market.

The Quality for Life promise communicates

DSM’s commitment to quality, reliability, traceability

and sustainability.20 The only vertically integrated

vitamin and carotenoids manufacturer and supplier,

DSM operates a strict screening and auditing policy

applied throughout the global supply chain that

spans across eight premix plants and five application

labs on five continents. Quality For Life underpins

DSM’s dedication to stringent quality control, giving

its customers the confidence to go to market with

new nutritional products for infants and children. The

unique quality commitment in the infant nutrition

sector means that DSM Nutritional Products is ideally

placed to help manufacturers raise the bar for baby

food products worldwide.


33infant nutrition

Choline is another nutrient building

block in the brain.7 Emerging studies show

that it may contribute to proper neural

tube development.8 Choline is essential

for normal brain function, particularly in

areas related to memory, but its natural

production generally falls below the required

level. Maintaining a good supply of this

and other essential nutrients can enhance

mental health and development in infants

and small children, giving them the best

possible start in life.

Enhance Their ImmunityBeing able to fight off the diseases and

viruses that naturally exist in the environment

is particularly essential for children. Nutrition

is responsible for some of the factors

modulating immune maturation and

response. During pregnancy, vital antibodies

such as immunoglobulin G are transferred

from maternal to foetal circulations through

the placenta; but, many key antibodies

disappear within 3 months after birth.9 In the

first days to months after birth, while awaiting

maturation of the baby’s own immune system,

various immunological and bioactive milk

components act synergistically to provide a

passive support system from the mother to

her infant. Therefore, it is crucial that the same

nutrients found in breast milk are also present

in the infant formula. Certain vitamins, minerals

and active ingredients have been shown to

have a positive effect. For example, vitamin D

is a crucial micronutrient for strengthening the

immune system, by helping with the regulation

and differentiation of immune cells. Vitamin D

may help to protect the respiratory tract from

infections and has emerged as a potential

risk modifier for autoimmune diseases such

as Type 1 diabetes mellitus.10 The American

Academy of Pediatrics (AAP) has doubled

its recommended dose of vitamin D for

infants and children to 400 International

Units (IU) a day.11,12 The decision was partly

driven by the growing evidence of vitamin

D’s role in maintaining general immunity and

preventing disease.

Nucleotides: Immunity Boosting MoleculesNucleotides are molecules that form the

structure of DNA and RNA and play a key

role in numerous intracellular biochemical

processes.13 Nucleotides affect the innate

as well as the cellular immune system and

studies also suggest potential benefits for

the intestinal flora, iron absorption, lipid

metabolism and gut development.14,15 Human

milk is the best source of nucleotides,

providing about one third of a newborn’s

requirements.16 Dietary nucleotides are not

considered to be essential in the traditional

sense because they can be synthesized

by the body.17 However, a number of

investigators have described dietary

nucleotides as conditionally essential during

periods of insufficient intake, when there is

a high rate of growth such as during infancy

and in the presence of disease.18

Formula for SuccessInfants and small children may be at risk

of nutrient deficiency if their daily diet is

lacking essential vitamins and minerals.

Paediatricians currently recommend that all

infant and follow-on formulae adhere to the

Dietary Reference Intakes (DRIs) as shown

in Table I. This approach helps to achieve

and maintain a nutritional balance supporting

infant health and well-being. To provide the

right balance of nutrients, manufacturers can

turn to nutrient premixes for easier quality

management and simplified production.

DSM Nutritional Products offers Quali-Blends

premixes combining ingredients such as

vitamins, omega-3s, choline and other

nutrients for infant nutrition.

0–6 Months 7–12 Months

Vitamin A µg/d 400 500

Vitamin C mg/d 40 50

Vitamin D µg/d 15 15

Vitamin E mg/d 4 5

Vitamin K µg/d 2 2.5

Thiamin mg/d 0.2 0.3

Riboflavin mg/d 0.3 0.4

Niacin mg/d 2 4

Vitamin B6 mg/d 0.1 0.3

Folate µg/d 65 80

Vitamin B12 µg/d 0.4 0.5

PUFA (DHA) % of fat <0.5 <0.5

Choline mg/d 125 150

Taurine mg/100kcal <12 <12

Nucleotides mg/100kcal 5 5

16 16

Table I: The recommended daily intake of micronutrients for infants.

For more informationAnna-Maria Stiefel, Global Marketing Manager, Infant Nutrition, and Dr Birgit Hoeft, Scientist, Infant Nutrition, DSM Nutritional Products.Contact Charlotte FrederiksenDSM Nutritional ProductsTel. +41 61 815 [email protected] www.dsmnutritionalproducts.comwww.qualityforlife.com

References1. www.who.int/features/factfiles/breastfeeding/en/

(Accessed 7 November 2010).2. Health Focus (www.healthfocus.net.au), 2008.3. M. Singh, Indian Journal of Paediatrics 71,

59–62 (2004).4. A. McDonald, Prenatal Development: The Dana

Guide, www.dana.org/news/brainhealth/detail.aspx?id=10050 (Accessed 7 December 2010).

5. M. Martinez, World Review of Nutrition and Dietetics 66, 87–102 (1991).

6. ROPUFA® is a registered trademark of Royal DSM NV.7. S.H. Zeisel, Journal of Pediatrics 149(Suppl.),

131–136 (2006).8. G.M. Shaw, et al., Am. J. Epidemiol. 160(2),

102–109 (2004).9. P. Bhaskaram, Nutrition Reviews 60, 40–45 (2002).10. C.S. Zipitis and A.K. Akobeng, Archives of Disease in

Childhood 93, 512–517 (2008).11. www.aap.org/pressroom/nce/nce08vitamind.htm

(Accessed 7 December 2010).12. http://news.medill.northwestern.edu/chicago/news.

aspx?id=101339 (Accessed 7 December 2010).13. http://nucleotides4health.org/nutritional_implication.

html (Accessed 7 December 2010).14. A. Lerner, Israel Medical Association Journal 2,

772–774 (2000).15. A.D. Kulkarni, F.B. Rudolph and C.T. Van Buren,

Journal of Nutrition 124(8), 1442–1446 (1994).16. J. Maldonado, et al., Early Human Development 65,

69–74 (2001).17. A. Sanchez-Pozo and A. Gil, British Journal of

Nutrition 87(1S), 135–137 (2002).18. V.Y.H Yu, Journal of Paediatrics and Child Health 38,

543–549 (2002).19. Quali-Blends® is a registered trademark of Royal

DSM NV.20. Quality for Life™ is a trademark of Royal DSM NV.


34health management

bakery and cereals WitH beneFitsTim Van der Schraelen, Marketing Communication Manager from BENEO, analyses the trends that are driving growth in the bakery and cereals category and explains how food producers can capitalize on them.

as a staple product, bread has reached

a level of saturation in an international

market that is extremely fragmented

— with more than 60% of the sector

attributed to artisanal bread alone. Convenience

and health are driving innovation in the bakery

category as consumers increasingly look for

products that fulfil their demand for healthy,

convenient products that fit into their busy

lifestyles. Recent developments suggest that the

cereals market is recession resilient, although the

breakfast cereals market has faced increased

competition in recent years from, amongst

others, convenient alternatives such as breakfast

biscuits. In the breakfast cereals market, muesli

and hot cereals are forecasted to have the

highest growth. Muesli is benefiting from the

natural, whole foods trends and has the healthiest

perception of all categories. Also, granola/muesli

bars and breakfast bars are forecast to have high

growth. Health is still a key trend with fibre and

wholegrain, natural, free from, low in and weight

management health claims topping the agenda.

Health Trends in Bakery and BiscuitsWith increasing governmental pressure to eat

healthily and a growing consumer obsession

with body image, consumers are driving

innovation with their demand for healthier

bakery products. This has been confirmed

by figures that show that health is within the

top two trends for new product launches

across the entire bakery category. This trend

has prompted a rise in demand for healthy

products that overlap with both indulgence

and convenience.

Fibre and WholegrainDespite seeing a decline in the number of

new product launches featuring a wholegrain

claim, added fibre and wholegrain claims can

be found in the top five for nearly every bakery

category, highlighting its continued importance

in this sector. This may be attributed to the fact

that wholegrain is considered to be a ‘natural’

choice, a trend that is extremely popular with

consumers. Increasingly, food producers are

looking to incorporate this extra ‘wholegrain

goodness’ into bakery products such as

bread, by combining them with the popular

white bread variants, offering consumers a

multigrain product such as Puratos Sporting

Bread. This combination of added vitamins

and special grains, enriched with BENEO’s

inulin, appeals to consumers looking for a

healthier alternative to white bread.

Within the biscuit category, the overlapping

trend for healthy convenient and healthy

indulgent products has also prompted the

production of on-the-go snacking products

such as the Pepperidge Farm Cookies range.

This range of cookies communicates both

added fibre and low-fat claims, on pack, and

markets the products to consumers as a healthy

snack in an easy to eat format. This type of

product appeals to those consumers who

aspire to being able to eat healthily, but have a

high-pressure lifestyle. Just as in the sweet

biscuit category, the trend for wholegrain and

added fibre translates to the savoury biscuit

and cracker segment. These include Kashi

TLC Tasty Little Crackers that contain 8 g

of wholegrains and benefit from 0 g of trans

fats and no artificial flavours or colourings.

The massive range of products available in

the bakery category that support wholegrain

or added fibre claims demonstrates how

food producers are responding to the

increasing consumer demand for healthy

convenient products.

Natural: Sense of SimplicityNatural claims such as no additives or

preservatives ranked extremely high with


consumers, accounting for more than 10% of

all claims within the category for 2009. Figures

also show that these claims appear in the

top five claims for every bakery category. This

type of claim is often used as a selling point

to consumers, with the added health benefits

boldly displayed on the front of the packaging

to improve on-shelf standout to consumers.

The trend for all things natural has increased

greatly during the past few years as consumer

interest in natural and clean-label foods with

recognizable ‘kitchen cupboard’ ingredients

has grown. This has encouraged the use of

more natural ingredients in food products, such

as sweeteners extracted from natural sources,

to rise. Loacker Quadratini Bite Size Wafer

Cookies are a good example of this trend, with

phrases such as ‘natural’ and ‘fresh’ being used

on the packaging to attract consumers.

Free From The gradual move towards ‘gluten-free’ and

other ‘free from’ food products accelerated in

2009 to involve some of the bakery category’s

major players and to focus more on taste,

quality and natural ingredients. In the past year,

Innova tracked 8000 new products positioned

as either gluten free or lactose free, compared

with more than 6000 in the previous 12 months,

demonstrating the increase in this trend.

Similar to the trend for natural ingredients, this

growth has been stimulated by the increased

awareness and diagnoses of allergies and

illnesses such as coeliac disease. Linked to

many chronic health disorders, food allergies

are a growing health concern. The greater

awareness of such problems and, in particular,

the increasing prevalence of coeliac disease,

are all key drivers to ingredient innovation and

new product development. This is especially

true in the cereal and baked goods segments.

This has sparked new product launches across

the entire bakery sector. Companies such as

Germany’s Hanneforth have really embraced

this trend by launching a range of gluten free

cookies that contain BENEO rice ingredients to

cater for the market.

Health Trends in Breakfast Cereals and BarsIn cereals, health is the dominant positioning,

accounting for 50% of new product launches

in breakfast cereals and 42% in snack bars.

Similar to the bakery category, the health trend

covers both indulgence and convenience as

consumers drive innovation towards healthy

indulgent and healthy convenient products.

Consumers continue to drive NPD into products

that are healthy or nutritious, with a greater

emphasis now being placed on products with

natural ingredients and functionality that provide

added value. Although, in previous years,

consumer demand has leaned towards low

fat and low calorie products, consumers are

now looking for products with claims such

as wholegrain, organic and no additives/

preservatives, which have been identified as

the leading claims in both the cereal and cereal

bar categories.

Fibre and WholegrainIn 2009, cereal products carrying wholegrain

claims were the most popular. In the breakfast

cereal category, wholegrain was the leading

claim for breakfast cereals — being responsible

for 20% of all new product launches — whereas

in the cereal bar category it was the joint second

leading claim, responsible for 8% of new

product launches. These figures demonstrate

how consumer demand for nutritious products

is driving innovation in the cereal market.

Products such as Alpen Original Swiss Muesli

have been launched featuring claims such as

high in fibre, wholegrain and low in saturated

fat, highlighting how food producers can

amalgamate claims to make a product more

appealing to consumers and show the added

value afforded by such a product. Likewise,

within the cereal bar segment, products such

as Kellogg’s Nutri-Grain Yoghurt Bars feature

on pack claims including “Now more of the

wholegrains your body needs” and “Excellent

source of calcium.”

Natural The trend towards natural products, as

demonstrated in the bakery category, continues

to show its influence in the cereals market,

with an increasing number of no additives/

preservatives claims. In addition, claims such

as “No GM ingredients” or “GM free” are also

becoming more prevalent. Breakfast cereals

such as Lizi’s Belgian Chocolate Granola

35health management


36health management

Breakfast Cereal from France are capitalizing

on this trend by featuring on pack claims such

as “GMO free ingredients” and “All natural.”

This is also being replicated across the cereal

bar category, with numerous products such as

Maryland Munch Bars from Ireland highlighting

claims including no artificial colours and flavours,

free from hydrogenated fats and non-GM

ingredients on the packaging.

Weight ManagementAnother trend that has been identified within the

bakery and cereals category is the increased

demand for new products with weight

management properties. Figures show that

cereals and cereal bars have collectively been

responsible for almost a third of the total number

of new product launches carrying a weight

management claim. Corresponding with this

trend, product launches with satiety claims have

been rising during the past few years, despite

only a third of consumers having heard a lot

about the connection between fibre and satiety.

Responding to Health Trends in Bakery and CerealsWith reference to the key trends driving change

into the bakery and cereal category this year,

BENEO offers food producers the following

advice regarding how to capitalize on the trends

outlined and transform product potential:

Wholegrain: With wholegrain positioned to be

one of the top trends driving growth into the

bakery and cereal category, food producers

should consider using BENEO’s Orafti

ingredients to promote an added fibre claim on

bakery and cereal products. Food producers

can easily capitalize on this increasing trend

by incorporating small amounts of functional

ingredients, such as BENEO’s Orafti inulin, to

provide fibre enrichment, while also benefiting

from additional technological qualities such as

improved shelf-life. Also, BENEO’s stabilized

rice bran can be incorporated to optimize the

nutritional content of wholegrain products so

that gluten free bakery can be enriched with

fibre.

Natural: BENEO’s unique rice derivatives,

prebiotics, sugar alternatives and proteins all

come from the purest of natural ingredients —

rice, chicory, sugar beet and wheat. BENEO

offers a wide range of ‘clean’ label ingredients.

With this in mind, food manufacturers should

regard BENEO as the preferred partner for

innovation when looking to market natural

products within the bakery and cereals category.

Free From Gluten and Lactose: The issues

of formulating foods free from gluten-containing

ingredients are many but resolvable. The

secret is using the right ingredients. Natural

dietary fibres such as BENEO’s inulin and

oligofructose, for instance, can supplement

natural fibres in certain applications while, at the

same time, improving taste and mouthfeel and

enhancing shelf-life. Rice derivatives such as

BENEO’s range of rice-based ingredients are

hypoallergenic and naturally free from gluten

and lactose, as well as having the ability to

provide clean label, organic and highly digestible

solutions that will allow food producers to make

the most of this growing trend.

Low in Sugar: BENEO’s Orafti oligofructose

acts as a natural sugar replacer and has a

moderately sweet taste — 30–65% of the

sweetness potential of sucrose — without any

lingering aftertaste. It can be used to reduce

calories compared with sugar, has prebiotic

benefits and the ability to mask off flavours

associated with high intensity sweeteners. Orafti

oligofructose is used as a low calorie sugar

replacer in many different baked goods such

as biscuits, cereals and cereal bars. BENEO’s

ISOMALT is the only sugar replacer derived

from pure sugar beet and, therefore, has a

taste that’s similar to sugar with about 50% of

the sweetness of sugar. When replacing sugar

in a 1:1 ratio, it’s an ideal substitute. Baked

products with ISOMALT have the same taste,

body, colour, pore size distribution and fluffy

consistency as if sugar were used. It provides

food manufacturers with the opportunity

to tap into the increasing demand among

consumers for ‘health and well-being’ products

by facilitating claims such as “no added sugar”

or “reduced calories.” As consumers look to

combine their taste for treats with an increasing

focus on healthy living, bakery products with

ISOMALT give manufacturers the chance to

distinguish themselves from the competition.

FunctionalityWeight management: There is a range

of products in the BENEO portfolio that

supports weight management in cereal and

bakery products, including Orafti inulin and

oligofructose. There is increasing scientific

evidence to suggest that Orafti inulin and

oligofructose, as a single ingredient, have the

potential to decrease energy intake, providing

substantial advantages for food manufacturers

wishing to formulate bakery or cereal products

that can help people to manage their caloric

intake in an efficient way.

Bone health: BENEO’s Orafti Synergy1 is a

patented oligofructose-enriched inulin with

prebiotic and bone health properties. Research

indicates that Orafti Synergy1 increases calcium

uptake. Whether you are looking to develop a

product aimed at maximizing bone health in

children or minimizing calcium loss in middle

aged consumers, you can capitalize on the

science that supports Orafti Synergy1. This

versatile ingredient can be easily incorporated

into bread and baked products, providing food

producers with the opportunity to make an on-

pack health claim.

Secret of SuccessBENEO has built its business on providing

food and drink producers with natural-origin

ingredients that offer multiple technological,

nutritional and health benefits. The company’s

experience of creating a sound scientific basis

for all of its ingredients is also supported with

comprehensive consumer research. BENEO

does this research regularly to ensure that

customers not only have all the scientific and

technological data they might need on the

company’s ingredients, but the latest in consumer

needs and wants as well. The recent creation of

the BENEO-Institute also ensures that customers

have access to the latest research in nutritional

science, advice on claims and regulatory

affairs topics that are affecting prebiotics, sugar

alternatives, rice derivates and proteins.

For more informationTim Van der SchraelenMarketing Communication ManagerBENEOAandorenstraat 1, B-3300 Tienen, Belgium.Tel. +32 16 801 [email protected] www.BENEO.com

June 11-14, 2011 | New Orleans, LA

Are you serious about the science, and the business, of food? Then join your food science and technology colleagues (and competitors) as they travel from around the world to attend the IFT Annual Meeting & Food Expo.

You’ll see the newest products, including ingredients, equipment, and processing/packaging; discover the hottest trends and how to turn them into a competitve advantage for your organization; and learn about the latest advances in food science. Plus, you’ll make important connections with other food professionals.

Learn more about this year’s event and the Short Courses below, at ift.org/IFT11. Registration opens March 1.

IFT Is “Jazzing” It Up In New Orleans!Join us for hot solutions and cool products

Have a Deeper Taste for Knowledge?Maximize your education value when you register for a Pre-Annual Meeting Short Course. Short Courses offer focused professional development and the ability to earn continuing education credits.

Courses offered this year include:

• Food Science for the Non-Food Scientist• Ingredient Applications for Product Innovation and Consumer Health• Labeling Requirements and Implications for Foods Marketed in the U.S. • Microencapsulation in Food Applications• Developing Effective Influencing Skills• Sensory Testing for Product Development and Claims Support• Managing Risks Associated with Food Ingredient Safety• New Oils, New Labels, New Opportunities• Evaluating the Safety of Gulf Seafood: Programs and Analytical

Techniques in the Aftermath of the Deepwater Horizon Spill

93%The percentage of attendees who found the 2010 Annual Meeting & Food Expo of value

®


38cosmetic focus

the southernmost region of the African

continent symbolizes the beauty of

nature: the Kalahari Desert, Victoria

Falls, nearly 7000 km of coastline and

incredible biodiversity and wildlife, all of which

attract thousands of tourists —Europeans in

particular — who like to visit during their holidays.

By contrast, colonialism has left its mark and,

throughout history, affected the socio-economic

development of the area. Today, poverty,

corruption and HIV/AIDS are some of the biggest

factors impeding economic growth. Nevertheless,

positive moves and policies adopted by many

African governments have played a significant role

in promoting Africa as a viable business partner

in numerous global markets. Increasing demand

from the emerging middle class and the growing

fast moving consumer goods (FMCG) sector will

drive growth and the need for cosmetic products

in southern Africa, offering new opportunities for

local brands as well as openings for international

ones to enter the market. International companies

linked to former colony nations like, for example,

the British-Dutch company Unilever or Johnson &

Johnson have offered locally produced personal

care products for many years in southern Africa.

More recently, other low-to-middle priced products

have penetrated the market, such as brands by

Beiersdorf, Henkel and L’Oréal. In addition, there

is an increasing trend for international top-of-the-

range cosmetic companies starting to promote

their products in southern Africa, like Shiseido did

in 2010, for example.

So, how does a company develop and

market cosmetic products in southern Africa?

A key requirement in the development and

marketing of cosmetic products all over the

world is to understand the market and the needs

and expectations of its target consumers. But

how should we define the target consumer

in southern Africa? It is a multicultural region,

combining several ethnic groups and many

hybrid mixtures of different cultures, making

southern Africa one of the most culturally diverse

regions in the world. Besides the different

cultures, there are also social distinctions

regarding income, connection to infrastructure

and access to education and the healthcare

system. These are all key factors. Normally, basic

insights into these topics can be obtained from

existing market studies. For southern Africa,

this is nearly impossible: only limited market

data are available and most of the studies focus

only on South Africa. Having said that, South

Africa is currently the most important economic

market, with a GDP that, alone, is many times

greater than the GDPs of all other countries in

the region. ResearchWikis estimated the value

of the South African cosmetic market in 2007 at

more than €2.47 billion and predicted a growth

of 15–20%.1 Euromonitor confirmed double-

digit growth in South Africa for the beauty and

personal care market in 2009.2 A press release

from Shiseido in 2010 indicated that they

calculated that South Africans spend €220

million for top of the range cosmetic products.3

This points to a trend towards premium

products, particularly those with proven efficacy.

These figures show that the total southern

African market has a value of more than €3

billion and, when taking into account the double-

digit growth in the region, it could easily reach a

market size that’s comparable with one of the

major markets in Europe, such as Germany,

France or the UK.4 In anticipating opportunities in

this growing market, we conducted a consumer

survey to better understand the cosmetic

consumer behaviour of southern African women

and plan to transfer the findings into research

and development programmes, as well as

marketing strategies. The goal is to bring to

market new products that satisfy the specific

needs of the southern African consumer.

Survey PrinciplesIn the following section, the principles of

the consumer survey are summarized. We

investigated qualitative and quantitative aspects

using a standard questionnaire, developed

in-house, that was completed in writing and

augmented with additional personal interviews

related to the content of the questionnaire.

Study participants from the southern African

region were defined as consumers who

were originally from or currently reside in

one of the following countries: Botswana,

Malawi, Mozambique, Namibia, South Africa,

Zimbabwe, Swaziland and Zambia. We only

included women who had their own buying

power, were employed or self-employed, had

access to basic infrastructure — even if living

in a remote area — and were used to travelling

within their country or within the southern Africa

region. We wanted to make sure that they had

access to different kinds of shops and different

ranges of products, and were not limited by only

having knowledge about local products. The

nationality of the responders was mostly South

African, followed by women from Zimbabwe

and Namibia. Blacks and whites were equally

represented. The age group surveyed was

between 25 and 65 years of age.

The income levels of the group were very

diverse, including a significant low income group

of less than €7300 per year and a small group

of people who earn more than €36,000 per

year. The average income, represented by 45%

of the study participants, was around €15,000

per year. The monthly spend on cosmetics

(skin, hair and body care) was, on average,

2% of their income. Nevertheless, we identified

that women with a lower income spent around

3.6% on cosmetics, which is much more than

average. This phenomenon is often called the

“lipstick effect,” representing a higher level spend

on small personal treats such as cosmetics

when luxury items such as holidays or visiting a

good restaurant are not affordable.5 Our results

showed that women with higher incomes

spend an average of 0.9% of their income

on cosmetics. More than half of the women

confirmed that they like to reward themselves

with a special cosmetic product.

We found out that southern African women

select a sales outlet depending on the level of

need to get a suitable, performance-delivering

product. For example, black women in

general are more concerned about their hair

than their skin. They look for products that

reduce dandruff, prevent hair breakage and

keep their hair soft. Cleansing is also very

important; it is not usual for people to wash

their hair as frequently as they do in Europe.

Many coloured/black southern African women

develoPing and marketing cosmetic and cosmeceutical Products in soutHern aFricaConsumer surveys point the way!


39cosmetic focus

use artificial hair, which is fixed on their heads

for some days. During this period, only dry

shampoo can be used. Their specific needs

and expectations are either not yet catered

for, or not well communicated by many of the

brands sold in supermarkets, pharmacies or

drugstores. Therefore, many such women

prefer to buy their hair care products in local

hair salons or via direct sales. Personal contact

and trust in the sales person is very important.

In addition, lack of infrastructure means that

small, local shops remain an important source

for products. Internet shopping plays more

or less no role at all as most people have no

private access to a computer.

Expectations for skincare products were

quite homogenous within the study group. All

of the participants were looking for moisturizing

and sun protection products. The demand for

antiageing products is still low, although current

trends suggest an increasing demand in the

future. White participants mainly requested

westernized concepts, such as aromatherapy.

Overall, it is very important for the southern

African woman to be well kept and beautiful.

They look after their beauty carefully and,

based on their appearance, it is very difficult to

ascertain their living conditions. A key driver in

product purchase is that it should be natural.

Ingredients such as natural oils or herbal

extracts are very important to southern African

women of all ethnic groups. Also crucial are

allergen- and preservative-free formulas. We

asked the participants to indicate their three

most important criteria when selecting a product.

First was natural ingredients, followed by active,

performance ingredients and, thirdly, price.

To learn more about the natural ingredients

that African women are aware of and interested

in, they were questioned about a list of extracts

and oils commonly used in cosmetic products.

The most well recognized were aloe vera,

rooibos extract, green tea extract, grape seed

extract, devil’s claw extract, sea weed extract,

kigelia extract and ginseng extract. Most of the

given oils were well known and no priority could

be identified. They included oils typically used in

Western cosmetics, such as almond oil, jojoba

oil, baobab oil as well as local oils, which have

just begun to appear in European cosmetics

(marula oil, Kalahari melon seed oil, mongongo

oil and ximenia oil, for example). Aloe vera,

marula oil and Kalahari melon seed oil were

most frequently indicated as traditional southern

African cosmetic ingredients.

In SummaryWith the growth of the middle class and

increased spending power across many socio-

economic groups in southern Africa, a demand

for affordable yet reliable quality skincare and hair

care products exists — to fulfil the requirements

of the different ethnic groups and to meet the

demand for natural ingredients. Consumers will

reward those brands that focus on quality and

price with their loyalty. This is an opportunity

for smaller, flexible brands to enter the market

with concepts that are tailor-made for specific

ethnic groups, for distribution in supermarkets

and drugstores. Although they have to compete

with the pricing structure of international players

such as Unilever and L’Oréal, which continue

to dominate the market, such brands have an

opportunity to gain new market share from the

consumer groups that are in the process of

changing their buying habits from small local

shops to supermarkets, which are increasingly

penetrating the rural and township areas. New

products need to satisfy consumer needs and

have to develop trust.

References1. ResearchWikis, Cosmetics — South Africa,

Marketing Research 2007 (www.researchwikis.com/Cosmetics_-_South_Africa_2007_Marketing_Research).

2. Euromonitor, Beauty and Personal Care in South Africa, 2010 (www.euromonitor.com/Beauty_and_Personal_Care_in_South_Africa).

3. Business and Finance, South Africa is Shiseido’s Latest Target, 2010 (www.cosmeticsbusiness.com/news/article_page/South_Africa_is_Shiseidos_latest_target/56871).

4. Global Insight, A study of the European Cosmetics Industry; Study prepared for European Commission, 2007 (www.pedz.uni-mannheim.de/daten/edz.../study_eu_cosmetics_industry.pdf).

5. Euromonitor, Marketing: The Top 10 Consumer Trends, 2010 (www.cosmetic-business.com).

For more informationDr Sybille Buchwald-Werner, Founder and Managing Director, and Sabrina Scholz, Scientific Manager Vital Solutions GmbHHausinger Strasse 4–8D-40764 Langenfeld, Germany.Tel. +49 2173 1098 202Sybille.Buchwald-Werner@vitalsolutions.bizwww.vitalsolutions.biz


40new product development

Unmet NeedsAge-related diseases such as cancer, heart

disease and type II diabetes are on the

increase; yet, the pharmaceutical industry is

struggling to produce effective drugs for their

treatment or prevention. Part of the reason

for this failure is the sheer number of people

that develop them. If a high proportion of

the population is to take drugs to treat these

problems, there is, quite reasonably, an

expectation that the drugs must have very few

side-effects. This is particularly true if they are

to be taken as preventives. As diet plays an

important role in determining who will develop

these conditions, nutraceuticals are an obvious

area to examine for safe and effective disease

treatment and prevention.

Creating a Scientific RationaleTrillion Genomics’ technology aims to provide

sound scientific rationale for nutraceutical

products and overcomes some of the

limitations of conventional techniques for

analysing tissue samples. One of the

major issues facing researchers is that a

single nutraceutical can work in a number

of ways — and this makes the ability to

study many pathways at the same time

essential to obtain a clear picture of the

modes of action of a nutraceutical or drug.

Traditionally, radiolabelling is used to detect

large biomolecules such as proteins or RNA;

but, as it can only detect one compound at a

time, it is limited in the amount of information

it can provide. Also, the radioactive tags

can be hazardous to use. Trillion Genomics’

technology is based on Tandem Nucleic Acid

Mass Tag-DNA (TNT-DNA) probes. When

the tags break up, they form characteristic

daughter ions that have a kind of ‘molecular

fingerprint’ that enables them to be detected

using Imaging Mass Spectrometry. The way

in which they break up means signals can

be easily distinguished from noise, so the

technology has an unmatched ability to detect

the tags, even in a complex background.

By giving a unique fingerprint to many of the

biomolecules within a single tissue sample,

researchers can understand the complex

ways in which a drug is acting. All the effects

of the drug can be measured simultaneously,

meaning far more information can be obtained

from tissue samples. This has huge potential

benefits for drug development. In addition to

understanding how a molecule is working,

Trillion Genomics’ technology can also be used

to develop it as a treatment. To ensure that

nutraceuticals deliver the greatest benefit to

the patient, drug developers may make subtle

changes to the molecule, such as produce

an isomer that is more stable than the one

extracted from food. There is the danger

that these changes may affect some of the

pathways in which the compound is involved,

even if they have no effect on the most widely

understood pathway. By ensuring that all these

pathways can be detected, Trillion Genomics’

technology can identify when a structural

change to the compound alters any of the

ways it is acting.

Proving the Efficacy of Lycopene Trillion Genomics’ technology provides the

nutraceutical industry with a valuable tool to

enable efficacy studies to take place. It can

be used to validate the way in which potential

nutraceuticals are acting in the body, and

determine how they are being metabolized.

For example, lycopene, which is associated

with a reduced risk of prostate cancer, may

work in multiple distinct ways. It accumulates

in the prostate and its basic antioxidant effect

is probably a key aspect in protecting against

prostate cancer. But lycopene has also been

shown to increase the expression of connexin

genes, which facilitate communication between

cells, and this may also have a beneficial

anticancer effect. In addition, lycopene is

transformed into numerous metabolites that

may have their own functions. Lycopene is

also able to inhibit the oxidation of LDL (low

density lipoprotein) cholesterol, which is the

form of cholesterol normally reported by blood

tests. LDL is a naturally occurring substance

that has crucial roles in the body, but can

undergo deleterious modifications such as

oxidation. A build up of oxidized LDL can

lead to its deposition on artery walls, where it

hardens and leads to the formation of plaques.

These plaques increase a person’s risk of

cardiovascular disease and heart attacks.

Prevention of Cardiovascular DiseaseLycopene acts to reduce the oxidation of LDL

and hence prevent the build-up of the harmful

oxidized form. Lycopene is absorbed into

the LDL particle and is sacrificially oxidized,

preventing the oxidation of LDL. Lycopene

has recently been shown to decrease

the production of inflammatory cytokines

(immune system signalling molecules) such as

Interleukin 6 (IL-6). The elevated production

of IL-6 is associated with an increased risk of

Efficacy StudiES of thE futurEAs safe as food, as effective as a drug: this is the opportunity provided by the nutraceutical industry. However, the challenge facing nutraceutical development is providing proof of efficacy and determining the mode of action of naturally occurring substances so that these safe compounds can be registered as therapeutics. This challenge is being tackled by the emerging company, Trillion Genomics, which is developing a technique to detect multiple molecules in tissue samples. Their research is currently focussed on lycopene, one of the components of the Mediterranean diet that leads to low levels of disease. Lycopene is the red carotenoid found in tomatoes and its presence in food means that it has already been certified as 100% safe. It has been identified as having huge potential as a nutraceutical, particularly in the prevention of cancer and cardiovascular disease.


41new product development

cardiovascular disease. These cardiovascular

health benefits recently attracted the interest

of Cambridge Theranostics Limited (CTL), a

nutraceutical company developing supplements

to provide the correct dosage of nutrients in

an effective form. Research and trials led them

to produce a one-a-day supplement (www.

ateronon.com) that’s designed to keep the

brain, heart and arteries healthy. In its raw

form, lycopene’s large crystals are hard for the

body to absorb; so, CTL delivers lycopene as

lactolycopene to improve the body’s uptake

of this beneficial compound. In lactolycopene,

whey proteins have been combined with the

lycopene to enhance bioavailability. Günter

Schmidt, CEO of CTL, saw lycopene’s benefits

beyond cardiovascular disease. He is now

working to apply Trillion Genomics’ technology

to develop oncology products based on

lycopene. He says: “The compounds we are

studying have wider uses than we currently

understand. It may be that, by improving

cardiovascular health, lycopene can protect

against conditions such as dementia as well

as against cardiovascular disease.”

Prevention of Prostrate CancerLycopene is also associated with a reduced

risk of prostate cancer. Animal studies,

tissue-culture studies and some small-scale

human trials have provided encouraging

results that lycopene slows the development

of prostate cancer, and this untapped potential

is something that Trillion Genomics is keen to

exploit. Andrew Thompson, cofounder and

CSO of Trillion Genomics, says: “Prostate

cancer is the most common cancer in British

men (after lung cancer, which is almost entirely

caused by smoking). It occurs mainly in older

men and is usually slow to develop. This often

means that the side-effects of the treatment

can be worse than the disease itself. Lycopene

could be a safe way to prevent or delay the

onset of the disease and slow its progression.

However, only when lycopene’s mode of

action has been determined can we develop

a scientifically proven treatment for prostate

cancer.” Andrew says: “Drug development

is an expensive process, and by identifying

problems at an early stage you can prevent

wasted time and money. Our technology

can be used to identify toxicity early on in the

development process.”

In ConclusionThe World Health Organization (WHO)

estimates that more than 171 million people

worldwide have diabetes (which often leads to

cardiovascular disease), a figure that is likely

to more than double within the next 20 years.1

In addition, 16.7 million people die each year

from cardiovascular diseases, according to

WHO, and 30,000 people die each year of

prostate cancer in the USA alone, according to

the National Cancer Institute. Epidemiological

studies have demonstrated that many

food-based products protect against these

common diseases. Trillion Genomics empowers

researchers to prove the efficacy of these

products so they can be used for the treatment

and prevention of these widespread diseases.

Reference1. www.who.int/dietphysicalactivity/publications/

facts/diabetes/en.

For more informationDr Andrew ThompsonTrillion Genomics LtdUnit 4, Abbey BarnsIckleton, Cambridge CB10 1SX, UK.Tel. +44 1223 497 [email protected]

Dr Gunter SchmidtCambridge Theranostics Ltd7 Hills Avenue, Cambridge CB1 7UY, UK.gschmidt@trilliongenomics.comwww.cambridgetheranostics.co.ukwww.ateronon.com


42 new product development

fuzzy EdgES MakE for Sloppy thinkingThe scientific study of the adverse effects of substances on the body is known as toxicology and owes its origins to an early Swiss medical practitioner called Philipus Aureolus Paracelsus (1493–1541). Although he thought of himself as a form of alchemist, an already despised profession, his main interest was the use of potions to cure illnesses. His most important insight was to recognize that anything and everything could be harmful if administered in a high enough dose. His succinct aphorism — “The dose makes the poison” — is still drummed into students of toxicology today.

the border between the scientific

study of nutrition and toxicology has

become blurred. Traditionally, nutrition

concerned itself with the way in which

the body makes use of substances (nutrients)

provided in food, whereas the toxicologist

studies the adverse effects of any substance,

including nutrients. Today, the growth area

in nutrition research concerns the adverse

effects of certain nutrients. There should be

nothing wrong with excursions across scientific

borders; but, the training of any scientist who

wishes to stray into foreign territory needs to

be appropriate to the task. Unfortunately, this

is not always the case, with numerous nutrition

research reports betraying a fundamental

lack of understanding of the first (and oldest)

principle of toxicology.

When setting out to study the adverse

effects of a nutrient, the dose must be

considered. Because anything will produce

adverse effects when given at a high enough

dose, research studies are meaningless

unless the dose given is one that is likely to

be experienced by ordinary people during

their normal lives. When a substance is taken

into the body, it will be distributed in one of

two general ways. Either it will spread widely

throughout the body or it will concentrate

in certain organs (often the liver or kidneys).

Then, it either undergoes metabolism or, if it is

inert, will be removed by the body by excretion

(often in the urine). Any metabolites will either

react with biochemical targets in the body or

be excreted themselves. All these processes

are governed by pathways that have a limited

capacity. Only a certain throughput is possible

before the pathway becomes overwhelmed.

Many biochemical pathways behave in

this way. If the rate at which a substance

or metabolite enters the pathway is too

great, the pathway is overwhelmed. The

resulting overflow needs to be dealt with by

a completely different means than that which

operates when the rate of input to the usual

pathway remains within its capacity to cope.

New routes are opened up and these may be

harmful to the body when the normal route is

quite harmless. So, the question: “Is nutrient

X harmful?” is simplistic and ambiguous.

Does it mean “commonly causes harm in

practice” or “capable of causing harm under

extreme circumstances”? It should be recast

as: “At what dose is nutrient X harmful?” In

all cases, whatever the nutrient may be, the

answer to the simplistic question, “Is nutrient

X capable of causing harm under extreme

circumstances?” is an emphatic “yes” …

but that answer does not provide any help

whatsoever when advising the public. The

useful information is “what is the dose at

which nutrient X becomes harmful?”

The generally recognized way of addressing

this question is to define a dose level

known as the “Upper Level.” The UL is the

maximum dose that a normal healthy adult

may consume daily without experiencing any

harm. This is a useful figure when considering

what advice to give the public on their dietary

habits. If a substance has a known UL that

is commonly exceeded by members of the

public in the normal course of their daily lives,

then advice to reduce consumption may

reasonably be given to the public at large. If

only a certain subsection habitually exceed

this UL, then a reasonable course of action

would be to target this group, rather than

issue an unnecessary warning to everyone.

The public tires rapidly of those who “cry

wolf,” so health warnings should be used

sparingly — otherwise an important warning

may be ignored.

A lack of attention to these issues of basic

toxicological science has caused a good deal

of debate among nutritionists in recent years.

Those who understand the importance of

defining a quantitative UL before considering

what advice to give to the public have been

at loggerheads with those who prefer to

rely on uncertain evidence as a basis for

pronouncements. Particular problems arise

when a nutrient such as sugar is considered.

Several unsuccessful attempts have been

made to identify an Upper level for sugar in

the diet. These expert committee reviews

were unable to identify evidence that sugar

causes harm above a certain level of intake.

Certainly, no reliable evidence is available that

any appreciable number of people have been

caused any harm by the amount of sugar they

regularly consume in the course of their ordinary

lives. If such evidence were clear, a UL could be

estimated. But, as there is no evidence, no UL

can be assigned. Without knowledge of the UL,

any advice to the public must be speculative.

And the public deserves to be made aware that

pronouncements on their consumption of sugar

are not based on firm evidence but “expert

opinion.” Unfortunately, experts are not infallible,

and they may stray into territory with which they

appear unfamiliar. Today, the borderline between

nutrition and toxicology has become rather

fuzzy. This should not be made an excuse for

sloppy thinking.

For more informationDr Mary HarringtonNutrition Communications ManagerThe Sugar Bureau25 Floral Street, London WC2E 9DS, UK.Tel. +44 207 189 [email protected]


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44sports nutrition

as pressure grows from governments

and the media to be more health and

image conscious, a general awareness

of the importance of nutrition in

supporting a healthy, active lifestyle is also on

the rise. Consumers are becoming increasingly

knowledgeable about the positive impact that

certain nutrients can have on health and fitness,

particularly the role of protein — and specifically

whey protein — in building muscle and strength

when combined with exercise. In the past, whey

protein products remained in the exclusive domain

of serious sportspeople and body builders. This

new, broader awareness of their benefits has

led to the expansion of the sport and fitness-

related nutrition sector, which now includes active

consumers. As a result, manufacturers of whey

protein are developing more suitable ways of

delivering their products to this expanding market.

Taste TestHydrolysed whey proteins (HWPs) can appeal

to a wider demographic, particularly if there is

greater emphasis on how they taste. For this

reason, Carbery, a European whey protein

expert, commissioned industry leading research

to study the sensory profiles and flavour

chemistry of a range of protein ingredients. The

research, conducted at North Carolina State

University (NCSU), included benchmark work

comparing a range of leading products in the

market place with the aim of characterizing

the inherent flavours present in whey proteins.

This information enabled Carbery to further

understand the relationship between flavour,

manufacturing processes, storage and

consumer responses. The benchmarking

research included the validation of a new

product in Carbery’s renowned Optipep range

as an exceptionally clean tasting HWP. The

research confirmed that it possesses a low bitter

taste compared with other leading hydrolysates

available on the market. The ingredient’s neutral

taste is created by using specialist enzyme

technology and is the result of investment in

process technology that works to minimize the

impact of bitterness associated with hydrolysis.

Promoting Muscle Protein SynthesisBesides its clean taste, the new Optipep

ingredient also offers a readily available source

of di- and tripeptides. These are more rapidly

absorbed into the intestine than free amino

acids and protein hydrolysates containing larger

peptides, and much more rapidly than intact

protein. This speed of absorption means that

Optipep helps sportspeople to recover more

quickly after exercise by maximizing amino

acid delivery to the muscle to promote muscle

protein synthesis. It is thought that di- and

tripeptides — or amino acids from di- and

tripeptides — are absorbed at a higher rate as

a result of a system that has a greater transport

capacity than amino acid carrier systems. Di-

and tripeptides are transported into the intestinal

epithelial cells, along with hydrogen ions, via

the PepT1 transporter. Then, once inside the

enterocyte, they are hydrolysed to amino acids

by cytoplasmic peptidases and pass into the

bloodstream. By contrast, amino acid absorption

is dependent on a gradient of sodium ions

across the brush border membrane of the

intestinal epithelial cells. The ingestion of Optipep

also triggers an increased insulin response.

Higher insulin concentrations in the blood

stimulate the uptake of certain amino acids into

the muscle, promoting muscle protein synthesis

and decreasing breakdown by inhibiting amino

acid oxidation. In addition, Optipep delivers

high levels of essential branched chain amino

acids (BCAAs), which exert an anticatabolic

effect by reducing the breakdown of protein and

protecting muscle tissue. When present at high

levels, BCAAs can be deaminated by the muscle

cell and burned as energy. This conserves

glycogen reserves and helps to improve stamina.

Next Generation Hydrolysed Whey ProteinThe combination of an exceptionally clean taste

profile and the high levels of di- and tripeptides

offered by Optipep make it the ideal ingredient

for sports nutrition products that aid recovery

and strength building. Optipep also enables

manufacturers to make a hydrolysed whey

protein on-pack claim. As consumers become

increasingly aware of the benefits of aligning their

diet with their exercise programme, products

that are convenient, great tasting and offer real

benefits are sure to enjoy great success.

Building MuSclE and StrEngth with whEy protEinBridget Holmes, Development Technologist, Carbery Food Ingredients, analyses how the latest hydrolysed whey protein improves muscle protein synthesis and decreases muscle protein breakdown.

For more informationPaul DoneganCarberyBallineen, Co. Cork, Ireland. Tel. +353 23 [email protected]

45strap

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46animal nutrition

pets are increasingly being humanized by their owners, as

demonstrated by the thriving markets for pet fashion, therapy

and grooming. Pet health is no exception. Consumers are

better informed than ever before about health and nutrition

and, consequently, demand for organic, natural and free-from products

has never been higher. Because owners want the best for their animals,

with many choosing pet food as selectively as their own, it is not

surprising to see this human market trend crossing over into the realm

of animal health. Research demonstrates that the market for natural

animal products is buoyant. In the dog food market, for example,

products featuring a natural claim (such as no additives/preservatives,

organic, all natural) account for almost half (45%) of total launches.1

Clearly, attributes such as organic and natural are set to

become increasingly coveted in animal nutrition. The good news

for manufacturers is that natural ingredients are palatable

and formulate well with existing products. Plus, they are

applicable in a variety of supplement delivery options.

This opens up a number of exciting new NPD opportunities, as well

as the option to improve existing lines. And, as natural ingredients

require meticulous management, from controlling the selection of raw

materials through to the final details of export shipment, they also

provide the assurance that consumers are looking for when choosing

the best for their pets.

Safe, Sustainable ChoicesAcross numerous industries, there is now strong demand for

traceability and sustainability. For example, a recent report found

that 49% of consumers consider themselves to be ‘eco-aware’

and 30% see themselves as ‘eco-warriors.’2 Increasingly, they

expect products destined for animal consumption to align with

these values. Many leading industry players

are responding to this trend. Mars’ pet

care business recently announced

a commitment to using only

a nEw Era for aniMal nutritionThe animal health industry has witnessed a number of interesting developments recently. On one hand, the recession has stimulated demand for products offering value for money and practicality. But, on the other, the market for premium, niche products has blossomed despite the economic downturn. Here, Craig McIntosh, CEO, Waitaki Biosciences, examines some of the key trends driving innovation in this ever more diverse sector.

animal nutrition

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References1. Mintel, GNPD Category Insight, Dog Food, Q2–Q3 (2010).2. Mintel, Food and Drink Sustainability Webinar (2010).

For more informationCraig McIntoshWaitaki BiosciencesPO Box 19–727Woolston, Christchurch 8241New Zealand.Tel. +64 3 337 [email protected] www.waitakibio.com

sustainably sourced fish by 2020. As one of the world’s largest

producers of pet care products, the company has set an important

precedent for the industry. We expect the market for sustainable

ingredients for animal health applications to prosper as more

product developers begin to adopt this approach. Product safety

is also of growing importance. Since the issues with pet deaths

resulting from contaminated Chinese products in 2007, the market

has been calling for products that are manufactured to human food

grade standard. Food and supplements for human consumption

are subject to far more rigorous quality control processes, providing

added reassurance for owners who are anxious to secure the best

possible care for pets and working animals.

Nutrition for ConditionsSupplementation for specific conditions is another emerging area in

animal nutrition. Animals are living longer than ever before and face a

number of the health issues associated with ageing. This can affect

animals’ working lives or their enjoyment of life as they get older.

The importance of effective supplementation is therefore increasingly

recognized by animal health professionals and owners. Science is

confirming what people have observed for years and it is now clear

that animals gain as much from supplementation as humans do.

Bone health is one interesting example. Like most health conditions

affecting animals, it can become an issue for a number of reasons.

First, animals are living longer. This means that their frames are

under strain for longer and have longer to deteriorate. Secondly,

owing to either diet or exercise, rising numbers of companion

animals do not develop the bone density required for good health.

Finally, sports and working animals are becoming increasingly

valuable and the strain placed on their bodies can lead to bone

damage and loss of value. Breeders of such animals often have

to provide evidence of bone health as part of the sale conditions.

As a result, assistance in developing and maintaining bone density

while animals are growing is also vital. The same can be said for any

number of health conditions afflicting animals as they reach their

golden years.

SummaryIt is encouraging to see the horizons of the animal nutrition market

broadening. Owners now seek diverse products that meet an ever

widening range of emotional and physical needs. What’s more, there

is mounting evidence to suggest that animals benefit as much as

humans from a well balanced intake of nutrients. These factors —

combined — signal a new era of opportunities for product developers

in the animal nutrition sector.


48last word

aside from the staggering cost

implications, the social impact on

sufferers and their families is often

unmanageable. The challenge,

therefore, is to find ways to maintain the

quality of life for older age groups. This means

implementing changes now that would reduce

the risk of dementia in later life. Omega-3s

demonstrate potential in this area and many

studies indicate an association between greater

omega-3 intake and a reduction in the risk of

dementia.2 Lesser forms of cognitive decline

are equally as concerning. Apart from the

disruption caused to the sufferer, mild cognitive

impairment can in turn lead to dementia;

approximately 12% of people with cognitive

impairment without dementia in the US will go

on to develop the disease annually.3 However,

less research has been undertaken on the

direct effects of omega-3s on cognitive decline,

making a new study in this area an important

contribution to understanding the full scope of

brain health concerns in later life.

The MIDAS touchThe Memory Improvement with

Docosahexaenoic Acid Study (MIDAS),

published in Alzheimer’s & Dementia, suggests

that there may be benefits to be gained from

consuming more of one particular type of

omega-3: DHA (docosahexaenoic acid).4 DHA

omega-3 is a major structural component of

the brain and adequate levels in neural tissue

are essential for optimal brain functioning

throughout life.5 Low plasma DHA levels

have been associated with cognitive decline

in patients with Alzheimer’s disease and the

ageing adult. The double blind, randomized,

placebo-controlled, multicentre trial evaluated

the effects of supplementation on 485 healthy

older adults (55+ years of age) presenting

mild memory complaints. The study used

life’sDHA, an algae-derived, vegetarian form

of DHA from Martek Biosciences. Participants

were randomly supplemented with 900 mg of

life’sDHA per day or placebo for 24 weeks.

The researchers used the Cambridge

Neuropsychological Test Automated Battery

(CANTAB) test called Paired Associate

Learning (PAL). PAL is a validated test of

visuospatial learning and episodic memory. It is

often used to assess patients with dementia,

mild cognitive impairment, Alzheimer’s disease

and age-related memory loss. The test

records errors made, number of attempts

to complete each task, memory scores and

stages completed to give an overall score. In

previous studies, PAL was successfully used

to discriminate between healthy controls, mild

cognitively impaired subjects and those with

Alzheimer’s disease.6

MEEting thE cognitivE hEalth challEngEThe news that global populations are ageing is now well accepted, and public services are preparing for intensified pressure as age-related diseases increase. One of the biggest areas for concern is cognitive health. Developing dementia is a significant worry for people as they age; but, unfortunately, it is a real possibility and one that is becoming more common. The World Alzheimer’s Report states that the global cost of dementia in 2010 will be £388 billion and suggests that it could increase by 85% by 2030.1

-1

-2

-3

-4

-5

-6

Dec

reas

e in

PAL

err

ors

Week 24 change from baseline score

DHA

PBO

*p=0.03

Change Score

*

Figure 1: Results.

Omega-3 OptionsFish are often incorrectly thought to be the only source of DHA omega-3. However, life’sDHA is a trusted, vegetarian form of algal DHA that contains no oceanic pollutants or toxins. Fish are sources of DHA because of the DHA-rich microalgae in their food chain; life’sDHA is derived directly from the original source. life’sDHA is a renewable, sustainable source of DHA that does not deplete ocean resources and is produced entirely in the US in an FDA-inspected facility. Today, life’sDHA is found in numerous foods, beverages and supplements for people of all ages. It is also the only source of DHA used in US infant formula and is included in more than 99% of all formulae on the US market, as well as in more than 350 brands of infant formula, nutritional supplements and functional foods sold in more than 75 countries worldwide.


49last word

ResultsThe trial assessed all subjects for working

memory, memory retention, attention and

executive function to determine the potential

for algal DHA to affect cognition. After 24

weeks, performance in the PAL memory and

learning task was significantly improved in the

algal DHA group compared with the group

given a placebo, as shown in Figure 1. The

DHA group had a two-fold reduction in the

number of learning and episodic memory

errors. These results indicate that the 900 mg/

day supplementation of algal DHA for 6 months

provided a benefit roughly equivalent to having

the learning and memory skills of someone 3

years younger. Plus, data showed that plasma

DHA levels significantly increased, displaying

a positive correlation with improved memory

scores in the algal DHA-supplemented subjects

— which indicates enhanced DHA-related

cognitive function. Overall, the results suggest

that algal DHA supplementation may improve

early learning and memory deficits associated

with cognitive ageing.

Future ImplicationsThe MIDAS study is a welcome addition

to an area of brain health that has yet to

receive substantial attention. Milder cognitive

complaints may be less debilitating than the

more advanced dementia and Alzheimer’s

disease, but finding ways to minimize their

impact will help to lessen concerns about

growing older and release some pressure on

public services. Further research into mild

cognitive impairment and the transition to more

serious forms should provide clear steps to

addressing what has been called the greatest

medical challenge of the 21st century.7

For more information Rob WinwoodDirector of Scientific AffairsMartek Biosciences Corporation6480 Dobbin RoadColumbia, Maryland 21045, USA.Tel. +1 410 740 0081 [email protected] www.lifesdha.com/www.martek.com

References1. Alzheimer’s Disease International

(www.alz.co.uk/research/worldreport).2. G.M. Cole, et al., “Omega-3 Fatty Acids and

Dementia,” Prostaglandins Leukot. Essent. Fatty Acids 81(2–3), 213–221 (2009).

3. B.L. Plassman, et al., “Prevalence of Cognitive Impairment Without Dementia in the United States,” Ann. Intern. Med. 148, 427–434 (2008).

4. K. Yurko-Mauro, et al., “Beneficial Effects of Docosahexaenoic Acid in Cognition in Age-Related Cognitive Decline,” Alzheimers Dement. 6(6), 456–464 (2010).

5. L. Laureitzen, et al., “The Essentiality of Long Chain n-3 Fatty Acids in Relation to Development and Function of the Brain and Retina,” Prog. Lipid Res. 40(1–2), 1–94 (2001).

6. A. Egerhazi, et al., “Automated Neuropsychological Test Battery (CANTAB) in Mild Cognitive Impairment and Alzheimer’s Disease,” Prog. Neuropsychopharmacol. Biol. Psychiatry 31(3), 746–751 (2007).

7. The Alzheimer’s Research Trust (www.alzheimers-research.org.uk/news/article.php?type=News&id=544).

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50regulatory review

choosing the correct disinfectant

depends on the environmental

conditions surrounding the

manufacturing process. First,

you must know what organism you want to

eliminate. Not all organisms are of high-risk

concern under all circumstances. For example,

in a situation when there is limited or no human

interaction with the consumable product, but

there are raw materials of plant origin, there

will be less concern about Streptococcus, Staphylococcus or Shigella because these

organisms are typically associated with human

skin and excrement and transferred by the

improper handling of consumables. However,

contamination could come from organisms

such as Escherichia coli, Salmonella and

Campylobacter as these organisms are

associated with soil, untreated water and

livestock, all of which can ultimately be

the source of contact for a raw material of

botanical origin. The most effective disinfectant

would be the one that can effectively kill

all organisms and not be affected by the

presence of organic matter, hard water

or soaps/detergents. Although no single

disinfectant can cover all aspects, there are

many available that will provide the coverage

needed for most scenarios.

A very good broad-spectrum group

includes aldehyde compounds. This group

of disinfectants is effective in destroying

many harmful organisms including vegetative

bacteria (bacteria in the actively growing state),

mycobacterium, bacterial spores, enveloped

viruses, non-enveloped viruses and fungi.

However, they do show reduced efficacy in

the presence of organic matter, hard water

or soaps. The aldehyde disinfectants can be

carcinogenic and are mucus membrane and

tissue irritants. Therefore, they should only

be used in well-ventilated areas. The least

effective at killing organisms are the biguanide

compounds, including chlorhexidine.

Biguanide compounds are effective in

eliminating vegetative bacteria, but not spores.

Their effectiveness is limited against viruses

and fungi. Biguanides only function in a limited

pH range — 5–7 — which could be a problem

in some work environments. Biguanide

compounds also have environmental issues:

they are toxic to fish.

Another good disinfectant with low to

moderate cost is the phenolic group. This

category of disinfectants is very effective in

the presence of organic material and soaps

or detergents. They are effective in eliminating

vegetative bacteria and enveloped viruses.

There is a varied effect on Mycobacteria,

non-enveloped viruses and fungi, and it’s

non-sporocidal. The environmental concern

is its toxicity to animals, especially cats

and pigs. The two most cost-effective

disinfectants are the halogen group and

the quaternary ammonium compounds.

The common halogen disinfectants are

the hypochlorite compounds (bleach) and

iodine compounds. In general, they provide

a wide germicidal activity. The hypochlorite

compounds are effective in eliminating

vegetative bacteria, Mycobacteria, enveloped

viruses, non-enveloped viruses and fungi.

It has a variable effect on spores. There are

some disadvantages with this disinfectant.

Care must be taken to shield it from UV

light as it denatures the compound and

renders it useless. This compound requires

frequent application to surfaces and presents

another challenge in that it is highly corrosive.

Moreover, like aldehyde compounds, they

are mucus membrane and tissue irritants

so employee safety must be considered

before selecting this disinfectant. Iodine has

slightly different characteristics. It effectively

eliminates vegetative bacteria cells, enveloped

viruses and fungi, but has a limited effect on

Mycobacteria, non-enveloped viruses and

bacterial endospores. The disadvantages of

iodine compounds are that they are inactivated

by Quaternary Ammonium compounds

(Quats), which could pose a problem when

iodine and Quats are used in rotation.

The next most cost-effective disinfectants

are the Quats. These compounds are very

stable in storage, do not irritate the skin

and are effective at high temperatures

and pH (9–10). However, Quats are very

effective in eliminating vegetative Gram

positive bacteria but have a limited effect

on Gram negative bacteria. These might

be useful when you are worried about

spoilage caused by Gram positives such

as Bacillus subtilis and lactobacillus or

contamination with pathogenic Gram

positives such as Staphylococcus aureus,

Listeria monocytogenes, Streptococcus

and Clostridium. However, Gram negatives

such as Pseudomonas, Shigella, Escherichia coli and Salmonella may not be completely

eliminated. It has a varied effect on

Mycobacteria and enveloped viruses, and

no effect on non-enveloped viruses and

spores. The remaining categories are the

coal tar distillates (cresol), alcohols and

oxidizing agents (hydrogen peroxide). All are

good broad-spectrum compounds but carry

a higher cost than other disinfectants. The

oxidizing agents and cresols are corrosive

to work areas and the alcohols are highly

flammable. The alcohols and oxidizing agents

are hindered by the presence of organic

matter whereas the cresols are not.

The bottom line is to determine what

biological hazards might be present or

of concern in your plant and, based on

these, select the appropriate disinfectant.

Furthermore, it is always wise to rotate the

disinfectants to prevent one of those organisms

that amass on your equipment from mutating

and becoming resistant to the disinfectant.

which diSinfEctant iS right for ME?Food safety has made its way to the forefront of the US government’s agenda for the first time in decades because of recent Salmonella outbreaks in peanut butter, eggs and various vegetables. The Food Safety and Modernization Act was signed into law in early January and it is designed to focus on the prevention of food-borne illnesses. Although dietary supplements are regulated by specific cGMPs, these new regulations will apply to dietary supplement manufacturers too. A large portion of this bill requires manufacturers to devise plans such as Hazard Analysis and Critical Control Points (HACCP) to locate problematic areas and produce ways to eliminate or reduce the hazard. In doing so, the proper selection of disinfecting agent(s) is an important part of the process as they provide a way to reduce contamination.

For more informationDr Cheri Turman and Benny McKeeContact Dr Turman, Director of ChemistryAnalytical Food LaboratoriesTel. +1 800 242 [email protected]

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