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DELIVERY SYSTEMS CHILDREN’S HEALTH HEART HEALTH

NUTRITIONAL OUTLOOK • NOVEMBER 2018

The Tried and True, p. 34 Infant Formula, p. 42 Ingredient Research Update, p. 50

November 2018
Vol. 21, No. 9

WHAT’S AN IDEAL
PROTEIN DOSE?
PROTEIN • DELIVERY SYSTEMS • HEART HEALTH

And how can brands use it to


optimize their formulas?
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Nutritional Outlook
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Global Organization for EPA and DHA Omega-3s

Brian Tanzer, MS, CNS


Manager, Scientific Affairs
the Vitamin Shoppe Inc.

John E. Villafranco
Partner
Kelley Drye & Warren LLP

Lu Ann Williams
Director of Innovation
Innova Market Insights

4 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


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NOVEMBER 2018
VOLUME 21, ISSUE 9

34

50

16

FEATURES
16 Protein
Optimizing protein dosages. Plus, how to stand out in the
crowded protein market.

34 Delivery Systems
Advances in softgels, tablets, and capsules are keeping these
delivery formats at the top of their game. Also, who’s driving
the gummies market? Hint: It’s not kids.

On the Cover:
Photo © Blackday - Stock.adobe.com
42 Children’s Health
New ingredients raise the bar for infant formulas.

50 Heart Health
The latest on heart health ingredients and their recent science

NUTRITIONAL OUTLOOK ■ NOVEMBER 2018 7


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FROM THE EDITOR

The Time Is Right to Work with FDA


“Time brings change” is an apt de- how best to handle the matter of determining which ingredients might
scription of the relationship between not require an NDI notification (namely, those old dietary ingredients
FDA and the dietary supplements launched in the market prior to the passage of the Dietary Supplement
industry. Today, the agency and Health and Education Act of 1994).
“The approach has been to try to make progress where we can on
responsible members of industry
discreet topics, especially where there seems to be some consensus
seem more willing than ever before among stakeholders, and equally importantly, to do so in a trans-
to work together on initiatives that parent way while we continue to grapple with some of the difficult
promote the safety and integrity of issues,” Tave said. He underlined: “We’ve committed to being trans-
dietary supplements on the market. But don’t take my parent as we decide how to move forward on this issue.”
word for it. Take FDA’s. FDA’s willingness to communicate openly with the dietary supple-
ments industry in a transparent fashion could be very important as
At the Council for Responsible Nutrition’s The Conference in Cal- industry looks toward upcoming industry initiatives. One developing
ifornia in October, guest speaker Steven Tave, FDA’s Director of the industry topic under discussion, not only at the CRN conference but
Office of Dietary Supplement Programs, spoke about “the common also among the industry behind doors, has been the topic of whether
ground that we all”—agency and industry—“share towards the goal or not FDA should create a mandatory, federal product listing where
of a well-working dietary supplement market.” During his presen- companies must list their dietary supplement products, the idea be-
tation, Tave highlighted several recent actions FDA and the dietary ing that FDA will have a better idea of which products are on the
supplement industry each took to help protect consumer safety. One market so it can do a better job of regulating the industry.
example he provided related to pure and highly concentrated caffeine Should industry take the optimistic road and accept FDA’s senti-
products. In April of this year, FDA issued a final guidance warning ments that the agency would like to work with, not against, the in-
the public about the dangers of products marketed as dietary supple- dustry? And if so, will the industry be able to find new opportunities
ments that contain highly concentrated, unsafe amounts of caffeine. to work with FDA that could serve to better the regulatory frame-
Industry associations have also issued their own guidelines banning work for both industry and consumers? Only time will tell.
their memberships from selling concentrated caffeine products. “I would say that I have never seen more possibility for cooperation,
In his speech, Tave made sure to discriminate between responsible and in some cases, collaboration, with FDA since the passage of DSHEA
and irresponsible/illegal companies. When discussing the industry’s as to what we have now,” Steve Mister, CRN’s president and CEO, told
compliance with Good Manufacturing Practices, Tave said that while me. “I’ve never seen a time when the agency is so eager to work with
there is still a gap in overall compliance, “many firms are getting it the industry to solve problems. That’s not to suggest that we agree with
right, and many firms are committed to ensuring that they deliver a them, or that they’re going to roll over on us, but there is a genuine effort
quality product to their consumers—and that’s attributable in many to solve issues and make it a better marketplace for consumers. And, I
ways to industry-led efforts to promote compliance.” mean, we can’t argue with that. That’s what we’re all looking to do.”
Comments like these give hope to industry that FDA is not out to act Of course, Mister points out, on something like the topic of a man-
against all dietary supplements, but rather just those that are illegal and datory listing—which, for the record, CRN has not taken a position on,
dangerous. Case in point, when Tave spoke about the agency’s enforce- pro or con, and that FDA has not mentioned publicly itself—“I think
ment actions against companies selling concentrated caffeine products, we have to go in with eyes wide open.”
he made sure to point out that the agency “didn’t sweep too broadly and But, the fact is there may be no better time than now to work with
declare that all caffeine is hazardous.” He said the agency recognizes that FDA and those at the agency who seem to want to work with industry to
caffeine, “when formulated and marketed appropriately, can be an ingre- solve problems. For, there’s no telling how long the spirit of cooperation
dient in a safe dietary supplement product.” As such, he said, the agency at FDA will last. “You always have to think about the fact that the rela-
was “conscious to leave a path for responsible firms…” tionship you have now [with the agency] might be different in five years,
There’s been growing evidence in recent years that the agency and the particularly if the leadership changes,” Mister says. “So, you want to be
industry are dialoguing more effectively. Take the agency’s draft guid- sure that you’re protecting yourself against potential changes in that re-
ance for new dietary ingredients (NDIs). While Tave did not have any lationship, but this is a very good time to be working with the agency and
updates on when FDA will release another revised or a final guidance, he to try to do some things that maybe we couldn’t have done in the past.”
did say that even as FDA grapples with how to handle some of the more
complicated parts of the draft guidance, the agency also hopes to “make Jennifer Grebow
progress” on parts of the NDI draft guidance that are less contentious. Editor-in-Chief
He highlighted how the agency and the industry began discussions last
October, at a public meeting held by FDA and attended by industry, on Read the full version of this story at http://ubm.social/NVTUHn

10 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


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NEWS Stay informed!
See the latest news at NutritionalOutlook.com

75% of Americans Take Dietary Supplements,


Latest CRN Survey Finds
Seventy-five percent of U.S. adults take some supplements use supplements in the follow- • Herbs/botanicals (64%)
kind of dietary supplement, according to new ing categories (based on the categories ad- • Sports nutrition (54%)
numbers out from the Council for Responsible dressed by the survey): • Weight management (46%)
Nutrition’s 2018 Consumer Survey on Dietary
Supplements. Not only did 75% of Americans • Vitamins/minerals (98%) When asked whether they trust the dietary
surveyed say they take dietary supplements, • Specialty supplements (51%) supplements industry, 78% of U.S. adults said
but 87% said they have overall confidence in • Herbs/botanicals (41%) yes this year compared to 73% who said the
the safety, quality, and effectiveness of dietary • Sports nutrition (32%) same when the survey began asking the ques-
supplement products—a notable feat in light • Weight management (20%) tion in 2016. This is notable, said Brian Wom-
of the negative press often published about di- mack, CRN’s senior vice president, communica-
etary supplements these days. Vitamins/minerals remain the most pop- tions, in a press release: “We’re pleased to see a
Nikki Yas, vice president, professional ular kind of supplement U.S. consumers take 5% increase in consumer trust in just two years.”
brands, for Atrium Innovations, presented year over year. As far as the other categories, Yas also noted how those confident in the
the 2018 topline survey results in October at Yas said, “the rest are up one or two percent- industry are divided among age groups. When
the Council for Responsible Nutrition’s (CRN; age points over the last year.” Diving deeper asked whether they perceive the dietary sup-
Washington, DC) annual conference in Dana into specific ingredients, the survey revealed plement industry as being trustworthy, sur-
Point, CA. She pointed out that the percentage which types of supplements that those who vey respondents aged 35-54 replied yes (80%),
of Americans still confident in dietary supple- use supplements take: followed by adults 18- to 34-years-old (78%)
ment products (87%) remains the same as last and adults 55 and older (74%).
year. “We’re holding our ground nicely, despite • Multivitamin (75%) She said there are opportunities to increase
the constant drumbeat of negative press from • Vitamin D (38%) loyalty among age groups. “What’s interesting
the media,” she told conference attendees. • Vitamin C (30%) here is you can look at the younger group—
The percentage of U.S. adults who take • Calcium (26%) the 18- to 34-year-olds—and see this as an
some kind of dietary supplement (75%) is • Vitamin B/B complex (26%) opportunity to garner some loyalty, some
actually down one percentage point from last • Protein (22%) trust, and some long-term customers,” Yas
year—when it was 76%—but Yas said the sur- • Magnesium (20%) said. “Our Gen Xers [age 35-54] are usually
vey’s conductor, Ipsos Public Affairs, said this • Omega-3 fatty acids (20%) our biggest supporters as well” because these
drop is not worrying and that it is actually • Probiotics (17%) consumers grew up taking supplements, she
statistically insignificant, within the normal • Green tea (16%) said. And the growth in trust among the 55+
margin of error, and is likely due to some vari- • Fiber (14%) age group is good to see, she said. “This 74%
ances in this year’s survey population, which • Vitamin E (15%) is up 5 percentage points over last year. This is
skewed slightly younger. Overall, Yas pointed • Turmeric (14%) really interesting because this group of adults
out, there has been a 10% increase over the didn’t really grow up with supplement use in
ISTOCKPHOTO.COM/ADRIANHILLMAN

past 10 years in the number of Americans Consumer Confidence and Trust their houses. So the fact that it’s up 5% means
who take a dietary supplement. The report also breaks down which types of our message is reaching that audience.”
supplements U.S. supplement users have great- When asked who they trust most for re-
Growth among Categories est confidence in: liable information on dietary supplements,
Many supplement categories saw growing survey respondents said:
consumer usage, Yas said. The 2018 survey • Vitamins/minerals (87%)
found that those surveyed who take dietary • Specialty supplements (65%) • Medical doctor/physician (57%)

12 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


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NEWS

• Nutritionist (41%) supplement users said price is most im- may have a lower level of quality-control
• Pharmacist (40%) portant when purchasing supplements—a regimen, and it [reenters] the supply chain
• Physician’s assistant (30%) decrease from 63% in 2013—which could and ends up in consumer products.”
• Registered dietitian (30%) indicate shoppers are willing to pay more for Not all material needs to be destroyed.
• Nurse practitioner (30%) high-quality products. There are a variety of scenarios in which
• Friends and family (22%) ingredients do not meet a manufacturer’s
• Trainer (9%) The Future specifications but can be fixed either by the
• Celebrity or sports spokesperson (1%) Looking ahead, 60% of supplement users sur- manufacturer or sent back to the supplier
veyed said they anticipate increasing their use for remediation. For instance, Blumenthal
Yas said the 1% trust in a celebrity or sports of supplements in the next five years. Age-wise, said, a material’s mesh size may be too large,
spokesperson should be heeded by market- 71% of users who plan to increase usage are 18- in which case the manufacturer might easi-
ers. “I think a lot of us have spent some time to 34-years-old, followed by 67% of users 35- to ly be able to fix the situation itself by simply
and energy garnering influencers—paying in- 54-years-old and 45% of users 55 and older. grinding the material down to a smaller size.
fluencers, maybe even getting some of those The full survey can be purchased from CRN. Or, an ingredient’s color might be different
really well-known celebrities to speak for our The survey was conducted online by Ipsos than what a manufacturer prefers, in which
brands. In general, [this data] shows a shift Public Affairs in late August 2018. Sample size case the manufacturer can return that ingre-
that [consumers] still trust their healthcare was 2,004 adults ages 18 and older in the U.S. dient to the supplier who may be able to sell
practitioners versus some of these celebrity it to someone else because the safety and
spokespeople, so it’s something to consider SOPs to Advise Firms on quality of the ingredient is not defective; just
when we look at our budget planning for next the color is off.
year,” she said. Destroying Irreparably By contrast, the SOPs apply only to ingre-
Seventy percent of respondents said that a Damaged Herbal dients that are irreparably defective, both
product’s label is the most important feature to Materials adulterated and misbranded, and cannot be
them when making a purchasing decision. In remediated by either the buyer or supplier.
addition, survey respondents also ranked what The American Botanical Council (ABC; Aus- At this point, this determination must be
kind of information most influences their di- tin, TX), as part of the ABC-AHP-NCNPR made by a third-party contract laboratory,
etary supplement purchasing decisions: Botanical Adulterants Prevention Program not the in-house lab, the SOPs instruct. “[The
(BAPP), recently released a proposed “Best third-party lab] must corroborate, using a
• Quality seal (i.e., NSF, UL, USP) (36%) Practices SOP for the Disposal/Destruction validated method or a scientifically valid
• Label claims (e.g., “maintain heart health) of Irreparably Defective Articles.” The stan- method,” said Blumenthal. “So, it’s not about
(30%) dard operating procedures (SOPs) are meant just any rejected material; it’s about the ma-
• Labeled as natural (25%) to guide companies on when and how to terial that needs to go out and be destroyed.
• Labeled as organic (17%) destroy what are deemed to be “irreparably And that material should be destroyed by a
• Marketing claims indicating a product or damaged” raw materials received from sup- qualified third-party disposal company and/
ingredients are backed by science (15%) pliers, instead of returning those ingredients or incinerator, as per the SOPs.”
• Marketing claims indicating that a product back to the supplier who may otherwise re- This is the only way to prevent reintroduc-
is “#1 Recommended” or the “#1 Brand” (8%) lease the defective ingredients back into the tion of unlawful ingredients into the supply
supply chain. In October, BAPP invited the chain, he explained. The bright side is that
Yas said that the last two results for market- public to comment on the SOPs. while these SOPs are an important measure
ing claims may come as a surprise to marketers The organization says these SOPs allow for better controlling the supply chain, most
who might think that these are top purchase industry to take better control of the sup- responsible industry companies most likely
drivers when in fact they are not. “I think a lot ply chain and prevent the sale of unlawful have never had to resort to such measures.
of us have spent some time and energy really ingredients. “The irony of the thing is that most of the
trying to substantiate that we’re number one— “Basically, we’re saying that when some- people in this room [at the CRN conference]
number-one recommended, number-one thing comes in and it’s defective, and it’s probably never had to utilize an SOP like
trusted—when in fact, people just want the not reparable and the supplier can’t reme- this,” Blumenthal said. “They’re not buying
facts. They want to know your product is of diate it, don’t send it back. Because if you spot on the market for a $5 or $15 per kilo
high quality. They want to see what it can do send it back for credit or for a refund, you better price, which puts you in a situation
for them. They want to know what the ingredi- know what’s going to happen,” explained where you might be at risk.” Still, he said,
ents are,” Yas said. Mike Blumenthal, speaking about the new “We believe that’s an ethical responsibility
SOPs at the Council for Responsible Nutri- that management has—not to mention,
Price and Loyalty tion’s The Conference in Dana Point, CA, obviously, the legal responsibility” not to re-
Finally, the survey questioned respondents in October. “The supplier almost invari- turn irreparably defective ingredients to the
on price and loyalty. It found that 56% of ably is going to sell it to someone else who supply chain.

14 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


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Protein

Level Best
Optimizing protein dosing
BY KIMBERLY J. DECKER

J
ust when you thought the topic of to add to a particular product aimed at a stands, the RDA for protein for adults aged
protein had been sliced, diced, and particular consumer or purpose. And even 18 and above is 0.8 g per kg body weight per
hydrolyzed to a fare-thee-well, along here, notes Ermel Manuel, sports nutri- day, which works out to 0.36 g of protein per
comes another angle to contemplate: How tion applications technical sales manager, lb, or 56 g per day for a 154-lb person.
much is enough? Or, perhaps more pointed- FrieslandCampina Ingredients North Amer- Another way of specifying recommended
ly, how much is enough to optimize protein’s ica Inc. (Paramus, NJ), dose might not be the protein intake is with the acceptable macro-
benefits—for muscle building, weight man- right word to have in mind. nutrient distribution range (AMDR), which,
agement, healthy aging, or any of the other “Dose is a term normally used in medi- as Pikosky explains, gives “a range of intake
facets of wellness it’s known to improve? cine and so doesn’t really fit with protein for a particular energy source that’s associ-
Of course, the question of protein “dos- fortification,” he says. Neither does level, he ated with reduced risk of chronic diseases
ing” is nothing new, either for consumers believes, as he thinks it could be confused while providing adequate intakes of essen-
or the product developers who court them. with the “levels” of protein structure that tial nutrients.” Expressed as a percentage
But by focusing on how much protein they you may (or may not) remember learning of total calories consumed, the AMDR for
pack into their formulations, product devel- about in college molecular biology class. protein is 10%-15%, or 50 to 175 g of protein
opers not only have a chance to help their In any case, the bottom line for Manuel, within a 2,000-calorie daily diet.
audience meet their protein goals; they at least, is that the amount of protein in a But while both the AMDR and the RDA
might also give their protein applications an product—or an individual’s diet—should set minimum protein consumption lev-
edge in a crowded marketplace. take its cues from the Dietary Reference els designed to avoid deficiency—and the
Intakes (DRIs) and Recommended Daily Al- consequences of it, including compromised
What’s in a Name? lowances (RDAs) that the Institute of Medi- growth in children, loss of muscle mass in
It’s not hard to understand why consumers cine, through its Food and Nutrition Board, adults, and frailty in seniors—neither lays
are clamoring for more protein. As Matthew sets for key nutrients—protein included. out a plan for protein optimization.
Pikosky, PhD, RD, vice president, nutrition “So as long as you’re talking about the DRI Indeed, the goal of the AMDR is reduced
research, Dairy Management Inc. (DMI; or RDA,” he says, “it doesn’t matter whether risk of chronic disease; and as it’s defined,
Rosemont, IL), says, “Protein is an essential you call it a ‘dose’ or ‘level.’” the RDA merely estimates the minimum
component of everyone’s diet. While typi- daily average dietary intake to meet the pro-
cally associated with muscle health, it also Setting a Floor tein requirements of 97%-98% of healthy in-
supports bones, ligaments, and tendons; DMI’s Pikosky also sees value in leaning on dividuals. In other words, says Pikosky, these
moves oxygen to muscles; helps us metabo- those guidelines. “When discussing protein, guidelines “can be used to set the floor, so to
lize other nutrients; and takes part in keep- it’s best to start with a grounding in cur- speak, that people should be aiming for.” But
ing the immune system healthy.” rent protein recommendations established they won’t help consumers maximize their
But where the equation starts getting by the Food and Nutrition Board of the protein potential, or reach more ambitious
tricky is in figuring out the protein “dose” Institute of Medicine,” he agrees. And as it wellness goals.

16 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


How much is enough to optimize
IMAGE COURTESY BLACKDAY - STOCK.ADOBE.COM

protein’s benefits—for muscle building,


weight management, healthy aging,
or any of the other facets of wellness
it’s known to improve?

NUTRITIONAL OUTLOOK ■ NOVEMBER 2018 17


Protein

Beyond Basic
That’s where consuming more protein than in
baseline recommendations can bring an ad- THE KIDS ARE ALL RIGHT?
vantage. As Kara McDonald, vice president,
global marketing communications, U.S. Dairy Adequate protein consumption is just as import-
Export Council (USDEC; Arlington, VA), says, ant to our little ones as it is to adults. So what does
“The evidence continues to build on the ben- an appropriate dose for kids look like? Also, are
efits of higher-protein diets—curbing hunger, children currently getting the amount of protein
maintaining a healthy weight, enhancing ex- that they should, and what happens if they don’t?
ercise recovery, getting lean, and maintaining Jeffrey Bernstein, food scientist at protein pow-
muscle as we age.” der company Instapro (Burlington, NJ), a sister
Pikosky agrees. “As research evolves,” he company to protein supplier AMCO Proteins, says
says, “health and wellness professionals are data show that there are some groups in which
looking beyond minimum requirements to intake is markedly low. “According to the Na-
explore optimal protein levels that can pro- tional Health and Nutrition Examination Survey
vide benefits. A growing body of research sup- (NHANES), absolute protein intake is lowest in
ports the benefits of higher-protein diets— children ages one to three, regardless of socio-
within the AMDR—for athletes and highly economic status. These developmental years are
active adults, for weight management and to instrumental, and ensuring that children receive
foster healthy aging.” good-quality protein is paramount to their long-
He believes the sports and exercise spaces term health.”1
have matured most in recognizing the im- School-aged children in the one- to seven-year-old age group also do not get enough
portance of optimal protein intake, noting daily protein, according to NHANES, he says. “The myriad effects associated with poor
the “large body of science” underlying the protein intake are poor concentration in school, decreased immunity, delayed growth,
benefits of whey protein and dairy foods in poor bone and joint development, chronic hunger, and more.”
particular in promoting muscle recovery fol- What should children be consuming? Bernstein says the current dietary reference intake
lowing exercise. (DRI) for protein for children is 0.87 g per kg body weight and 0.76 g per kg body weight
A 2016 joint position stand on nutrition for children ages 1 to 3 and 4 to 8, respectively. These DRIs reflect the “minimum amount
and athletic performance from the American of dietary protein required to prevent a negative nitrogen balance, an indicator of protein
College of Sports Medicine, Academy of Nu- deficiency.”
trition and Dietetics, and Dietitians of Can- And, Bernstein says, the current protein DRI for children was shown in a 2011 study2 to
ada noted that dairy proteins appear supe- “severely underestimate protein needs as determined by the amino acid oxidation meth-
rior to other proteins tested thanks to their od.” This is when supplementation can help. For instance, Bernstein says, adding one or
content of the branched-chain amino acid two packets daily of his company’s protein powder delivers approximately 50% of the
leucine, as well as “the digestion and absorp- current recommended daily allowance (RDA) of protein for a child weighing 40 lb and in
tive kinetics of branched-chain amino acids doing so “will help bring children’s net protein intake above current average levels” and
in fluid-based dairy foods,” Pikosky says. The will “help parents fortify their children’s foods with additional protein.”
position recommended 1.2 to 2.0 g of protein
per kg body weight per day for adults to sup- By Jennifer Grebow, Editor-in-Chief
port muscle recovery from routine, vigorous References
exercise. 1. Berryman C et al. “Protein intake trends and conformity with the Dietary Reference Intakes
Similarly, the International Society of in the United States: Analysis of the National Health and Nutrition Examination Survey,
Sports Nutrition states in its 2017 position 2001-2014.” American Journal of Clinical Nutrition, vol. 108, no. 2 (August 1, 2018):
405-413
stand on protein and exercise, “Overall, re-
2. Elango R et al. “Protein requirement of healthy school-age children determined by the
search has shown that products containing
indicator amino acid oxidation method.” American Journal of Clinical Nutrition, vol. 94,
animal and dairy-based proteins contain the
no. 6 (December 2011): 1545-1552
highest percentage of EAAs”—essential ami-
no acids—“and result in greater hypertrophy
ISTOCKPHOTO.COM/ MARSBARS

and protein synthesis following resistance higher-protein diets especially—produces the tially lose body fat while preserving muscle
training when compared to a vegetarian sense of satiety that can help reduce energy mass, as muscle is important to supporting
protein-matched control, which typically intake and, thereby, support weight manage- activities of daily living as well as contributing
lacks one or more EAAs.” ment, Pikosky says. to resting energy expenditure,” Pikosky adds.
As for weight management, research shows “Additionally, one of the primary goals of To this end, higher protein intakes within the
that of all the macronutrients, protein—and anyone on a weight-loss plan is to preferen- context of broader calorie reduction support

18 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


muscle maintenance better than lower- or
adequate-protein diets.
And in terms of healthy aging, “Eating GETTING THE MOST FROM PROTEIN
sufficient amounts of high-quality protein,
along with routine exercise, is essential to If you’re going to buy a protein product, chances are you’d
helping ensure you can age healthfully,” says like to make sure that you’re getting the most from that
Pikosky. Why? “The quantity and quality of product. There are several ingredients on the market today
one’s muscle tissue directly impacts one’s that can be formulated concurrently with protein specifically
ability to perform general activities—think to help improve the body’s absorption of amino acids from
carrying groceries from the car up a flight the supplemental protein.
of stairs, doing basic yardwork, playing with Nutrition 21’s (Purchase, NY) Velositol ingredient is a
kids or grandkids.” patented amylopectin chromium dietary complex that,
To maintain this muscle mass and func- when added to protein, helps increase the body’s uptake of
tion, the PROT-AGE Study Group11 con- amino acids—in effect, “doubling the power of protein,”
vened by the European Union Geriatric the company says. As Mallory Junggren, senior director of
Medicine Society, in cooperation with other marketing, explains, Velositol stimulates insulin release and
scientific organizations, recommends that allows the body to safely increase insulin levels, which in
older people consume more protein than turn triggers the body to enhance its amino acid uptake and
their younger counterparts: 1.0 to 1.2 g per thereby stimulate muscle protein synthesis. This mechanism
kg body weight per day. For those with a spe- was borne out most recently in a 2017 study published in the Journal of the International
cific acute or chronic disease, recommended Society of Sports Nutrition1.
levels rise to 1.2 to 1.5 g per kg body weight At this year’s International Society of Sports Nutrition conference in Florida, Nutrition
daily, and for those with severe illness, inju- 21 presented new preclinical trial results further indicating how Velositol works to en-
ry, or marked malnutrition, 2.0 g per kg body hance muscle protein synthesis. The study, which examined Velositol’s effects when added
weight per day should fill the bill. to branched-chain amino acids (BCAA), pea protein, and increasing doses of whey pro-
tein, found that Velositol helped significantly increase the activity of the signaling proteins
Go for the Goal involved in the mTOR pathway—the primary pathway that regulates muscle protein syn-
So are these the “optimum” protein intakes thesis and muscle hypertropy (growth of muscle cells). “These results suggest that Velosi-
we’re looking for? It depends. tol initiates and enhances muscle protein synthesis through activation of key downstream
According to Jose Antonio, PhD, CEO signaling factors in the mTOR pathway that are known to be involved in muscle growth and
and co-founder of the International Soci- function. These new findings give insight into the mechanism by which Velositol enhances
ety of Sports Nutrition, associate professor muscle protein synthesis,” Junggren says.
of exercise and sport science at the Nova Protein-product marketers are taking advantage of Velositol’s ability to boost protein effi-
Southeastern University College of Health cacy to set their products apart in the market. Companies like nutraceutical brand Medical
Care Sciences, and editor-in-chief of the Research Institute (MRI; Fairfield, OH) are not only adding Velositol to their protein products
Journal of the International Society of Sports but calling out the benefits of Velositol right on the product label for the consumer to see.
Nutrition (Fort Lauderdale, FL), “The prima- For instance, MRI’s Hydrolyzed Whey Protein Isolate product, launched last year (pictured
ry issue with protein dosing is the goal of the above), boasts “Double the Power of Whey Protein” right on the label. At least 20 prod-
individual: Are they an endurance athlete? ucts on the market now feature Velositol, including post-workout protein powders, ready-
Strength-power athlete? Or are they just a to-drink post-workout beverages, and BCAA post-workout muscle-building powders, says
recreational exerciser?” (He might as easily Junggren. And the ingredient is not limited to sports nutrition products, either.
ask if they exercise at all.) Velositol’s protein-boosting got us wondering: 1) is there ever danger that consumers
“In the end, there’s no ‘optimal’ dose,” An- will, as a result, get too high of a protein dose, and 2) if a company includes Velositol in its
tonio concludes, “only a range that’ll serve formulation, can it cut down on the amount of protein in the product and still get the same
the needs of the individual, depending on desired effect? We asked Nutrition 21’s senior manager, scientific affairs, Sara Perez-Ojalvo.
their goals.” First, she says, while long-term protein intake above the recommended dietary allow-
PHOTO FROM MEDICAL RESEARCH INSTITUTE

ance for adults is not advised and can lead to disorders in liver and kidney function, stud-
Quality Time ies on Velositol have shown no adverse effects compared to placebo. Furthermore, she
Pikosky agrees. “Ultimately, protein intake says, in a preclinical study looking at the effect of Velositol on liver and kidney function,
recommendations need to be personalized researchers not only did not find any adverse effects on liver and kidney function but in
to a variety of factors: age, weight, activity fact saw a greater increase in levels of the enzyme aspartate aminotransaminase (AST) in
level, health goals, etc.,” he says. “They also Velositol subjects, suggesting that Velositol may actually promote healthy liver function.
need to be considered within the broader She says this study will be published soon.
Continued on page 22 Continued on page 20

NUTRITIONAL OUTLOOK ■ NOVEMBER 2018 19


Protein

Continued from page 19


protein synthesis—which ultimately expands protein. Velositol is a great addition to these
The company says Velositol is Generally its uses to a broad range of consumers. products because at just 2 g, it does not add
Recognized as Safe at 2 g. The flavorless pow- Perez-Ojalvo explains, “There are many a lot of bulk or calories, but it boosts the
der can be used in protein drinks and a vari- cases where products have lower doses effect of protein on muscle protein synthesis
ety of meal-replacement, energy, and protein of protein, including some protein bars or and in a clinical study was shown to double
bars. Perez-Ojalvo says the chromium pico- breakfast/meal-replacement bars, products the effect of 6 g of protein on muscle pro-
linate fraction of the ingredient has also been marketed towards women who want low- tein synthesis (MPS).1”
shown to be safe at “extremely high doses.” er-calorie products, and products marketed Nutrition 21 also has preclinical animal data,
Velositol can even help products with low to the aging population where it can be presented at the International Society of Sports
protein doses better their effects on muscle difficult for them to ingest high doses of Nutrition conference, to show that Velositol in-
creases muscle protein synthesis when used
with both low- and high-dose protein prod-
ucts. “In a preclinical study, 6 g of whey pro-
tein with Velositol led to the same amount of
Rethink your protein beverage with AIDP plant proteins MPS as 20 g of whey protein alone, and 20
g of whey protein with Velositol led to more
MPS than 30 g or 40 g of whey protein alone,
showing that Velositol can make your protein
work harder for you at both low and high

PLANT PROTEINS ARE doses of protein,” Perez-Ojalvo says. “This


means that it is a good idea to add Velositol

Whey Better!
to products with less protein like bars or those
targeted to populations that want low-calorie
protein products, because it makes low doses
of protein more effective.”
“But no matter the amount of protein you
take, Velositol is a smart addition as it boosts
the effect of protein on MPS so you get great-
er benefits,” she concludes.
Another company, Kerry (Beloit, WA), of-
fers a probiotic ingredient, Ganeden BC30
(Bacillus coagulans GBI-30, 6086), which,
when paired with protein, was shown to
help that protein more significantly increase
recovery, reduce muscle damage, and help
promote physical performance post-exercise.
AIDP sustainable plant proteins In a 2016 athlete study2, researchers found
Ganeden BC30 added to 20 g of protein—in
provide a clean, smooth, creamy this case, casein—was able to enhance levels
of protection against muscle damage com-
finish for: pared to casein alone.

By Jennifer Grebow, Editor-in-Chief

t  ' 6 / $ 5 * 0 / " -  ' 0 0 % 4  References


1. Ziegenfuss TN et al. “Effects of an amy-
t #& 7&3 "(&4 lopectin and chromium complex on the
anabolic response to a suboptimal dose

t #"34
of whey protein.” Journal of the Inter-
national Society of Sports Nutrition.
Published online February 8, 2017.
2. Jäger R et al. “Probiotic Bacillus
coagulans GBI-30, 6086 reduces
exercise-induced muscle damage
and increases recovery.” PeerJ. Pub-
lished online July 21, 2016.

20 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


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Protein

Continued from page 19


context of an individual’s overall dietary human body can’t produce on its own and protein would require that one consume
needs.” in amounts sufficient to meet the body’s more of the food or protein source.” From
And they need to account for protein qual- needs—as well as its digestibility and the a practical standpoint, he says, “it makes
ity, which he says “is an important consid- amino acids’ bioavailability once digested sense to try to deliver those essential ami-
eration that shouldn’t be overlooked when and absorbed. no acids efficiently via foods that provide a
thinking about optimizing protein intake.” And it matters for protein intake opti- highly concentrated, highly digestible, and
As hinted at earlier, a protein’s quality re- mization, Pikosky says, because “to obtain biologically available source of them.”
flects its amino acid composition—ideally a similar amount of biologically available Pikosky reiterates that the whey and
supplying the full array of EAAs that the essential amino acids from a lower-quality casein proteins in dairy are among the
highest-quality proteins available, with a
protein digestibility corrected amino acid
score (PDCAAS) of 1 and among the high-
est gram-for-gram concentrations of EAAs,
including the branched-chain amino acid
(BCAA) leucine. BCAAs are “primary driv-
ers of muscle protein synthesis, ultimately
leading to the building and maintenance of
muscle,” Pikosky says.
By contrast, plant proteins tend to have
lower quality scores because their amino
acid complements lack certain EAAs, supply
them in the wrong proportions, or are simply
less digestible or bioavailable.
“Protein recommendations are now start-
ing to incorporate considerations for protein
quality,” Pikosky notes, with the aforemen-
tioned 2016 joint position stand on nutrition
and athletic performance advising athletes
and vigorously active adults to get 20 to 30 g
PROTEIN POWERHOUSE

of high-quality protein, providing about 10 g
of EAAs, after workouts and at main meals.
“Additionally,” he says, “the PROT-AGE Study
Group recommends 25 to 30 g of protein
and 2.5 to 2.8 g of leucine per meal. This is
another example of how it’s not solely about
trying to achieve a total protein target, but
a targeted amount of essential amino acids
At Batory Nutra we offer a powerful mix of the highest quality
and leucine to optimize the muscle protein
protein products and industry knowledge to make your synthesis response.”
formulation a success. Whether you’re looking for a
single protein ingredient or a full complement of plant or It’s About Time
animal based proteins, you’ve come to the right place. “In addition to total protein intake and
the type, or quality, of protein consumed,”
Pikosky continues, “protein timing, or the
For more information, or to order a sample today,
distribution of how one consumes that pro-
visit batorynutra.com or call 800.451.9067 tein over the course of the day, is the last
piece of the protein intake puzzle.”
Data from the CDC’s National Health and
Nutrition Examination Surveys (NHANES)
show that Americans typically “backload”
their protein consumption, “eating small
amounts at breakfast, moderate amounts at
lunch, and large amounts at dinner,” Pikosky
Animal Based • Plant Based • Dairy Based • Egg Based says. “Some experts have hypothesized that
this isn’t the most effective way to distribute

22 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


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Protein

protein intake, as our ability to use protein sential amino acids, for older adults. “Eating post-workout is important with muscle
and amino acids to stimulate protein syn- moderate amounts of high-quality protein building,” says FrieslandCampina’s Manuel.
thesis appears to have a threshold—a point at each main meal to maximize muscle pro- “Our bodies go through a cycle of muscle
of diminishing returns where additional pro- tein synthesis throughout the day can serve protein breakdown and synthesis, and when
tein beyond that threshold will not result in as a practical strategy to support muscle we don’t have enough protein in our systems,
further increased protein synthesis.” health,” Pikosky says. then the breakdown becomes more signif-
Current research puts that threshold at It’s even more important for athletes icant than the synthesis. What we want to
about 20 g of high-quality protein, with 10 g hoping to build muscle beyond the level of avoid is not having enough protein to con-
of essential amino acids, for adults, and 30 g basic strength and health. “It’s been proven tinue synthesis.”
of high-quality protein, with about 15 g of es- that having protein in your system pre- and That’s one reason Manuel suggests ath-
letes consume casein in the evening, as its
longer digestion horizon “helps continue the
cycle over the extended time when you’re not
taking in protein,” he explains.
By contrast, for athletes hoping to drive
quick-digesting protein into hungry muscles
right after exertion, Aaron Fanning, science
manager, nutrition, NZMP, the global ingre-
dients brand of dairy cooperative Fonterra
(Auckland, New Zealand), recommends his
company’s SureProtein Fast MPC brand of
milk protein concentrate. Its quickly digested
proteins supply more amino acids to muscles
within the first two hours of consumption
than do standard milk proteins, he says, “chal-
lenging conventional thinking on how fast
proteins can deliver nutrition to the body.”

On the Shelf
As for how much of these, or any other, pro-
teins should be formulated into a product
serving, brands have some tough decisions
to make.
One guide for deciding is to look at prod-
ucts already on shelves, where protein levels
“vary vastly and cater to consumer needs,”
Manuel says, and can range from as low as
2 to 3 g of protein per bar to fully 50 g per
beverage. As always, he says, “This really de-
pends on what consumer you want to cater
to and what their needs are.”
It also depends on how much protein a
formulation can sustain without taking a hit
to its sensory profile. “Producing products
with a high level of protein is challenging in
terms of maintaining good taste and texture,”
Fanning says. “To move into the higher doses
that consumers are becoming accustomed
to—up to 20 g and above—requires use of
specialized ingredients that allow fortifica-
tion without compromise.”
Years of protein R&D have given the in-
dustry an impressive catalogue of protein
ingredients that do just that, including
NZMP’s branded SureProtein WPC 550, a
concentrated, shelf-stable whey protein

24 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


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Protein

that allows formulations to palatably deliver recommended timing and preferred source— References
a protein dose of up to 14% “to help build, even product platform. “After all, they’re the 1. Bauer J et al. “Evidence-based recom-
repair, and maintain muscle,” Fanning says. ones who are going to use the product.” mendations for optimal dietary protein
As for the search for that optimum protein intake in older people: a position pa-
dose, Manuel believes that the best advice for Kimberly J. Decker writes for the food and per from the PROT-AGE Study Group.”
any formulator is “to truly understand your nutrition industries from her base in the San Journal of the American Medical Direc-
target consumer and formulate to their needs.” Francisco area, where she enjoys eating food tors Association, vol. 14, no. 8 (August
as much as she does writing about it.
Those needs will determine protein levels, 2013): 542-559

GIVING SENIORS A BOOST


A higher-protein version of Nestlé’s longstanding Boost drink made www.boost.com. “New re-
its debut on store shelves this summer. Nestlé says it reformulated search shows that more than
the drink, which especially targets adults 50 years and older, with one in three adults ages 51
more protein to meet the latest expert recommendations for support- years and older are not meet-
ing healthy aging. ing minimum daily protein
The new Boost High-Protein Complete Nutritional Drink features requirements,” the company
33% more protein: 20 g of protein per 8-oz serving versus the former added. On its website, Boost
version’s 15 g per 8-oz serving. The reformulation also lowered carbo- offers a Protein Calculator Tool
hydrates from 33 g per serving to 28 g per serving. The drink contains to help consumers determine their estimated daily protein requirement
240 calories per serving and also includes 26 vitamins and minerals. based on their age, weight, and activity level.
It’s a notable reformulation for one of the leading high-protein drinks Nestlé says consumers are “eager” for protein education and learn-
in the adult nutrition market. After all, the former Boost drink was al- ing more about protein sources. “As protein becomes increasingly
ready considered a high-protein product with 15 g of protein per serving relevant, the ‘high protein’ expectation is shifting from 10 to 15 g
(30% of the Daily Value), says Nestlé Health Science. “In fact, products per serving to 20 to 30 g per serving,” the company added. In ad-
that contain 20% or more of the Daily Value (10 g of protein or more) dition to the reformulated Boost High-Protein drink, Nestlé offers its
are by FDA regulations considered to provide an excellent source of pro- Boost Optimum drink (with 22 g of protein per serving plus a range
tein,” company representatives told Nutritional Outlook. of additional nutrients) and Boost Max shake (with 30 g of protein per
The decision to reformulate for an even higher protein content serving, geared to active older adults).
stems from growing evidence supporting the health benefits of higher
protein intake in seniors, including higher bone mass density, slower By Jennifer Grebow, Editor-in-Chief
rates of bone loss, and preservation of muscle mass, company repre-
sentatives told Nutritional Outlook. References
They said: “Recommendations from international expert groups1-2 1. Bauer J et al. “Evidence-based recommendations for optimal dietary
protein intake in older people: a position paper from the PROT-AGE
have called for higher protein intakes, specifically 1.0 to 1.2 g of pro- Study Group.” Journal of the American Medical Directors Association,
tein per kg body weight, to support optimal muscle and bone health vol. 14, no. 8 (August 2013): 542-559
for older adults. This translates to about 0.5 g of protein per pound of 2. Deutz NE et al. “Protein intake and exercise for optimal muscle function
with aging: recommendations from the ESPEN Expert Group.” Clinical
body weight. Thus, the protein needs of a healthy 65-year-old, 150-lb Nutrition, vol. 33, no. 6 (December 2014): 929-936
person would be about 75 g protein per day. Getting optimal amounts 3. Paddon-Jones D et al. “Dietary protein recommendations and the pre-
of protein with each meal (20 to 35 g) and snacks can help maximize vention of sarcopenia.” Current Opinion in Clinical Nutrition and Meta-
bolic Care, vol. 12, no. 1 (January 2009): 86-90
protein synthesis and preserve muscle.3-4 Boost High Protein Drink with 4. Farsijani S et al. “Relation between mealtime distribution of protein in-
20 g protein per serving can help consumers achieve optimal protein take and lean mass loss in free-living older adults of the NuAge study.”
intake levels to support long-term health and achieve dietary goals.” American Journal of Clinical Nutrition, vol. 104, no. 3 (September
2016): 694-703
Nestlé Health Science also points out that Boost drinks are still con- 5. Hannan MT et al. “Effect of dietary protein on bone loss in elderly men
sidered conventional foods, not medical foods. The company noted, and women: the Framingham Osteoporosis Study.” Journal of Bone
however, that “the benefits of higher protein intake for older adults and Mineral Research, vol. 15, no. 12 (December 2000): 2504-2512
6. Bonjour JP. “The dietary protein, IGF-I, skeletal health axis.” Hormone
are well documented in scientific literature.1,2,5,6,7,8 Consuming optimal
PHOTO FROM NESTLÉ HEALTH SCIENCE

Molecular Biology and Clinical Investigation, vol. 28, no. 1 (October


amounts of protein has been shown to help preserve lean body mass, 2016): 39-53
stimulate muscle protein synthesis, support bone health, and provide 7. Phillips SM. “Current concepts and unresolved questions in dietary pro-
tein requirements and supplements in adults.” Frontiers in Nutrition.
nutritional support for the body during recovery from wounds, falls, Published online May 8, 2017.
and fractures, as well as illness or surgery after hospitalization.” 8. Symons TB et al. “A moderate serving of high-quality protein maxi-
Nestlé Health Science says it continues to raise awareness of the im- mally stimulates skeletal muscle protein synthesis in young and elderly
subjects.” Journal of the American Dietetic Association, vol. 109, no. 9
portance of ideal protein intake, including through its Boost website, (September 2009): 1582-1586

26 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


Protein

Standing Out in the Crowd


Making an impression in the vast protein marketplace
BY KIMBERLY J. DECKER

T
he number of protein-promoting foods and beverages competitive and crowded protein category, any not-yet-established
launched in 2017 nearly topped 6,000, according to an in- product can survive—let alone thrive.
ventory of Mintel’s Global New Products Database. But
quick: Can you name even two introductions that truly stand out Saturation Point
from the pack? Clearly, some products aren’t. Consider that according to research
Okay, maybe you can. But you’re a professional; you get paid to firm IRI (Chicago), protein supplements alone—which the firm cap-
keep track of this stuff. The average consumer, on the other hand, tures as “weight-control powders and liquids, either ready to drink or
BLACKDAY/SHUTTERSTOCK.COM

likely isn’t as well-informed. And it’s a good bet, too, that outside powder forms” (no bars included)—took in $3.4 billion in total sales
changes in his or her favorite brands and flavors, the average con- at brick and mortar food, drug, and mass retail in 2017. That’s a boost
sumer can’t spare much processing capacity for noticing protein of 3.4% over the previous year’s take, but it’s also a moderation of the
innovations, either—whether in beverages, bars, or beyond. annual growth the category had enjoyed since 2012, during which its
The upshot is that each of those roughly 6,000 protein-promoting CAGR was a healthy 8%.
debuts has precious little time or room in which to get its prover- “So it would appear that the protein supplement space may be
bial foot in the door. And that raises the question of how, in such a slowing down or saturating after a good four- to five-year run of

28 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


strong growth versus the rest of CPG,” ob- growth in nine out of 10 categories when bars and gels, and protein supplements and
serves Lisa C. Buono, client insights princi- products were also labeled “vegan,” notes meal replacements—have double- and tri-
pal, IRI health care vertical. Kimberly Kawa, retail reporting analyst at ple-digit growth rates. So diet tribe marketing
Granted, protein sales may be strength- SPINS. may be a consumer’s cue to look more closely
ening online, contributing to a softening in “And both of the categories where Paleo-po- at protein content, sourcing, and quality attri-
brick and mortar, Buono notes. Nevertheless, sitioned claims appear—shelf-stable wellness butes,” she says.
another sign that protein supplements may
possibly be finding their level, or reaching
saturation with domestic households, is the
STEPPING

Creativity
apparent “dwindling of innovation,” as she
calls it. “Over the last three years,” she says,
“we’ve seen the percentage of dollar sales of
protein supplements that were entirely new
to the marketplace go from 6% down to 2%
in 2017.”

Opportunities Abound
Yet, experts insist, opportunities to keep pro-
tein’s demand curve pointing up and to the
right abound. After all, there doesn’t appear to
be a shelf or section of the supermarket—or
supplement shop—that protein can’t colonize.
“Walking through the grocery aisles, you
see high-protein claims on everything from
cereals to ready meals and even ice cream,”
says Stephanie Lynch, vice president of sales, Creamy or crunchy? Yes. Fortify snack bars
marketing and technology, IDF (Springfield, with whey protein for tempting textures.
MO). “There are very few segments that ha- Snack bars with whey are also good tasting
ven’t yet joined the protein trend, and con- and good for you.
sumers are eating it up.”
It doesn’t hurt that protein also pos- Let’s get creative. We can show you how
sesses near-universal appeal. “The protein to use whey protein in popular foods. Offer
market attracts a broad range of consum- consumers convenient products in a variety
ers who seek it for sports recovery, weight of flavors and with the valuable nutritional
management, satiety, and other reasons,” and functional benefits of whey.
Lynch continues. “Athletes and fitness com- Whey protein delivers:
petitors aiming for muscle development  Hunger satisfaction
seek products that deliver a high amount of  %XLOGLQJEORFNVIRUOHDQPXVFOH
quality protein rich in BCAAs and EAAs”—  Functional benefits including extended
branched-chain and essential amino acids, shelf-life and improved extrudability
respectively. “Meanwhile, health-conscious
snackers look for protein-packed products
that fit their nutritional and lifestyle goals,
such as being gluten-free.”

Diet Tribes
© 2018 HILMAR INGREDIENTS

Indeed, “lifestyle nutrition” is a key protein


growth driver. When SPINS (Chicago) mea- Whey Protein  Lactose  Milk Powder
sured sales of products flagging protein as
the primary functional ingredient for the 52
weeks ending September 12, 2018, it found
Learn more at hilmaringredients.com or give us a call: 209.667.6076

NUTRITIONAL OUTLOOK ■ NOVEMBER 2018 29


Ingredients, flavors,
solutions, innovation
This is how
you win
Prinova creates value for global food, beverage
and supplement manufacturers. As a world-
leading distributor of nutrients, flavors and other
ingredients – plus a trusted provider of integrated
services such as nutrient premixes and other
custom solutions – we will help you develop
successful products, improve speed to market
and grow your business.

Get Your Custom Sample


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Visit prinovausa.com/trends/ffsamples
or call 630-868-0300.

© 2018 Prinova Group LLC. All rights reserved.

Ingredients / Flavors / Essential Oils &


Aroma Chemicals / Nutrient Premixes
Protein

That’s certainly the case for diet tribes “Protein’s continued growth is driven by snacks and even breakfast cereals are on
gravitating toward plant-based proteins— the fact that it appeals to all demographic the horizon. I think the greatest innovation
demand for which has been growing faster groups,” says Hilton. “Fitness for Millennials is happening in better-for-you snacks and
than for protein more generally, observes and Gen Xers, energy and weight manage- desserts.”
Jeff Hilton, chief marketing officer and ment for boomers, wasting and muscle loss For her part, IDF’s Lynch believes “the
co-founder, BrandHive (Salt Lake City). “And prevention for seniors—protein is an entry next big thing” will be protein crisps and
this category has not plateaued, in my opin- point into supplementation for all ages, and kid-friendly snack formats. “Fortified snacks
ion. The move to plant-based sources from people are comfortable with it because they could be a solution to helping kids get
animal-sourced whey is real, especially as trust the source, dairy or plant.” enough protein and nutrition needed for de-
the taste profile of pea and other proteins Terri Rexroat, vice president, team lead, velopment,” she says. “Understandably, dis-
improves over time,” he says. Latin America, U.S. Dairy Export Council cerning parents no longer want to dole out
But pea protein is only the start. “Hemp (USDEC; Arlington, VA), agrees, adding that snacks with little to no nutritional value, and
and chickpea protein are on the radar and while protein pays dividends for athletes, they’d welcome a healthy option that allows
growing in awareness,” he adds. And though brands shouldn’t pitch it solely to first-string children to enjoy their protein.”
not plant-based, cricket protein “is continu- players. “People often envision the well-estab- Stephanie Mattucci, associate direc-
ing to bang away at the marketplace and pur- lished benefits of protein—increased muscle tor, global, food science, Mintel (Chicago),
sue the consumer who just can bring him or mass when combined with resistance train- adds a few more entrants to the roster of
herself to eat bugs,” says Hilton. ing; aid in muscle recovery after endurance snack-ish protein vehicles, noting that
exercise—as being reserved for young, com- “overlooked categories, such as cottage
Sage Advice petitive athletes,” she says. “But new research cheese, and unexpected categories, such
And that would definitely set a protein prod- shows that dairy proteins have great benefits as biscuits, chocolate, and ice cream, are
uct apart from the crowd—which is among for women—without adding bulk—as well as leveraging high-protein claims to appeal to
the key qualities that Buono believes a new for older individuals in helping fight sarcope- protein-seeking consumers.”
protein product needs to succeed. “Your prod- nia, or age-related muscle loss.”
uct must have a point of difference to steal us- With those wider benefits in mind, she Promote the Protein
ers who’ve already found their preferred pro- suggests brands aim their products at con- According to Mintel, the average amount
tein supplement,” she says—“especially at this sumers who “embrace all-day protein con- of protein per 100 g in high-/added-protein
time when the category seems to be slowing sumption via on-the-go applications, and food and drink launches has slightly in-
in growth and shaking out a bit in terms of who drive demand for the addition of protein creased across most regions over the past
brand availability.” to more ready-to-drink beverages and porta- five years. Yet surprisingly, some brands fail
As for further means of getting a leg up, ble snacks.” to capitalize on claims that may call atten-
Buono notes that protein products with In other words, consumers for whom tion to their products’ protein content.
natural ingredients—or just a “‘natural’ feel protein fuels daily life. As Hilton says, “Po- “Consumers continue to seek protein in
or positioning”—resonate. “Consumers are sition your protein product for everyday their diets, yet not all categories are using
craving authenticity and no GMOs these performance—meaning being active, run- protein claims to their advantage,” Mattuc-
days,” she says. “Make that come through in ning the kids to soccer, walking in the park. ci says. “So brands should consider using
your protein brand.” Stay away from sports nutrition position- high-protein claims, especially in prepared
Flavor experimentation is also import- ing; it’s a jungle in there.” meals and fish, meat, and egg products.”
ant. “True, vanilla and chocolate are the pri- That said, even though the percentage of
mary flavors in this category, and for good Make Protein Snackable global food and drink launches with a high-/
reason, as they appeal to broad swaths of Rexroat was on to something in noting the added-protein claim has doubled over the
the population,” Buono goes on. “But more potential of the protein-packed snack. past five years, label claims alone “still may
clever flavors may break through and earn Indeed, says Hilton, “Protein snacks are not be enough to help consumers know if
shelf space.” hot, hot, hot.” With round-the-clock snack- they’re getting enough protein,” Mattucci
There’s more advice where that came ing replacing what he calls the “three-meals continues. But they can certainly help, espe-
from. Ahead, experts share a handful of sug- paradigm,” protein brands would be wise to cially among the 62% of U.S. food purchasers
gestions for putting the spotlight on your give consumers “something to sustain energy who, Mintel found, agree that information
protein product. between feedings.” on packaging is important when making
Of course, consumers have treated bars food choices.
Build a Big Tent and beverages as snacks in the past. But they
A protein product has a better chance of expect more now—and brands can give it to Meat in the Middle
standing out if it courts a broader base of po- them. “Bar delivery and protein-enhanced Looking to cut through the noise in the pro-
tential suitors. And given protein’s popularity, functional drinks continue to drive the cat- tein bar space? Lynch has a tip: “None of
that shouldn’t be hard to do. egory,” Hilton says. “But protein-fortified the bars on Bodybuilding.com’s 2018 list of

32 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


top-ten protein bars is meat-protein-based, the use of flavor maskers and stabilizers— power, the flavors of the foods and beverages
showcasing an opportunity for innovation.” and complicate ingredient statements as a to which they’re added.”
And you thought cricket protein was novel. result—dairy proteins “are mild flavored and
Yes, chicken meat may be a mealtime sta- exhibit sweet aromatic and milky attributes,” Kimberly J. Decker writes for the food and
ple, but chicken protein powder is a newcom- Rexroat says. “These differences in sensory nutrition industries from her base in the San
er in a sector long dominated by whey and soy. perception allow dairy proteins to offer a su- Francisco area, where she enjoys eating food
And Lynch makes a solid case for it. “Chick- perior and more versatile sensory experience as much as she does writing about it.
en meets most of today’s nutritionally based because they complement, rather than over-
lifestyle trends and is a diet-friendly protein for
nutrition products, supplements, and packaged
foods,” she says. Her company, IDF, supplies a
CHiKPRO powdered chicken protein that can
go into everything from snacks to supplements
and delivers 25 g of complete (PDCAAS score of
1) protein per 30-g scoop, along with zinc, iron,
and a 2:1 potassium:sodium ratio.
Certified Paleo and keto-friendly, the
powder is also free from common allergens
like milk, soy, and tree nuts. USDA granted resveratrol
re-imagined
it an exemption whereby formulators can
use it in supplements at up to 100% of the
finished formulation without USDA inspec-
tion, and with the final product bearing a
supplement facts panel rather than a nu-
trition facts panel—important information
from a regulatory standpoint.
But more compelling is the fact that meat-
based protein bars are winning consumers
over, “in many cases through the combina-
tion of trusted protein sources and novel fla-
vors,” Lynch says. “According to Datamonitor,
the meat snack category will continue to see
impressive growth.”

Ask Yourself, “Would I Eat This?”


Nobody’s going to keep buying a protein-packed
product that’s unpalatable. But protein’s rep-
utation as a “challenging” ingredient from a
flavor standpoint is, alas, “well-earned,” says
Hilton. “Brands struggle to balance taste, nu-
tritional content, the need for sweeteners, and
more.”
But balance is attainable. Hilton notes
that he’s seen brands succeed by using a
plant-based sweetener sourced from the
Indonesian cassava plant, which, he says, “is Pure, high quality resveratrol that you can count on.
very popular among those who make their Evolva’s premium Veri-te™ resveratrol is free from contaminants (e.g. Emodin
own protein bars at home.” and PAHs) often found in other sources, so you and your customers can be
And Rexroat reminds formulators that confident in your choice of resveratrol. Purity and quality are just as important
dairy proteins are an exception to that “chal- as function for today’s consumers. Be confident in your resveratrol source and
lenging” flavor rule. In fact, research from learn more about contaminant-free Veri-te™ resveratrol by contacting
North Carolina State University found that res@veriteresveratrol.com or visit www.veriteresveratrol.com.
while plant proteins exhibit “beany, earth, sul-
furous, and sour notes” that often necessitate

NUTRITIONAL OUTLOOK ■ NOVEMBER 2018 33


Delivery Systems

They’re Still the Ones


Advances in softgels, capsules, and tablets are keeping these
formats at the forefront of the industry.
BY MIKE STRAUS

Vegetarian Softgels Are Popular, but

W
hat once was a dietary supplement land-
scape dominated by pills has since diver- Still Challenging
sified, with delivery systems spanning The softgel industry is undergoing a shift with regard
everything from gummies and liquids to sublinguals, to ingredients and formulations in response to veg-
injectables, inhalables, chews, stick packs, and serv- etarian demands. Steve Holtby, president and CEO
ing pods. Despite the competition, those longstand- of Soft Gel Technologies Inc. (Los Angeles, CA), says
ing, classic delivery systems are still going strong, and that rising demand for non-animal products is driv-
for good reason. While they may not have the novelty ing innovation in softgels—but further research and
“flash” factor of a crystalline sprinkle system or edible development is still needed to continue to improve
wafer, these mainstays—capsules, softgels, tablets— the viability of non-animal softgels.
continue to hold their own thanks to the undeniable “There’s an increasing number of consumers who,
IMAGE COURTESY KRASIMIRA DICHEVA - STOCK.ADOBE.COM.

benefits they offer: consumer familiarity, format reli- for cultural, religious, or personal preference reasons,
ability, and robust quality controls. adhere to vegetarian, kosher, or halal diets,” Holtby
Recent technological advancements have made says. “Additionally, the fear of animal-transmitted dis-
today’s softgels, capsules, and tablets even more con- eases is a growing concern. Softgel capsules can now
venient and more effective for consumers, and this be made from a variety of materials, including fish,
next generation of classic delivery systems is well chicken, and non-animal-derived gelatin, but vege-
equipped to hold its own against newer formats. Here tarian alternatives still present some drawbacks.”
are just some of the scientific developments that are Holtby says vegetable-derived gelatin substitutes
keeping traditional delivery systems at the top of the lack the strong shell that characterizes animal gel-
market. atin, instead having a porous outer wall. This can

34 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


Draco Natural Products

Vegetable
Phytoconcentrates

Nutrient Dense
Bioactive Draco
Botanical
Extract YEAR

Ingredients
Bell Spinach
Pepper Spinach (Spinach oleracea) is
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Legendary Draco Manufacturing


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for constituent assays, moisture, bulk density, heavy metals, pesticides, and microbial counts:HOHDGWKH
ERWDQLFDOH[WUDFWVLQGXVWU\LQSXULW\ZLWKSODWHFRXQWVWKDWDUHIUHTXHQWO\VHYHUDOWLPHVORZHUWKDQRXUFRPSHWLWRUVDQG
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SXUHFOHDQVDIHDQGQDWXUDO

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Capsules, softgels, and tablets continue to hold their own
thanks to the undeniable benefits they offer:
consumer familiarity, format reliability, and robust quality controls.

mean vegetarian softgels have weaker shells rates and release times. Tyler White, head
than animal-derived gelatins, and are less of global consumer solutions innovation for
capable of protecting ingredients from oxi- Lonza (Basel, Switzerland), says that a deliv-
dation and degradation. ery system known as Lipid Multi-Particulate PREVENTING
“Many find the oil inside vegetarian soft- (LMP) technology is starting to take hold in OXIDATION:
gels to be rancid after only a few months,” the industry for a variety of reasons. NITROGEN FLUSHING
Holtby explains. “Further research and de- A new form of microencapsulation, LMP AND HERMETIC SEALS
velopment is needed on this front.” enables manufacturers to vary the timing
Lonza’s Tyler White says that introduc-
Robin Koon, executive vice president and rate of dissolution and ingredient release
ing established ingredients to new de-
of contract manufacturer Best Formula- by enclosing active ingredients inside micro-
livery systems sometimes demands an
tions (City of Industry, CA), says vegetarian spheres, White explains. These microspheres
evolution of machinery and processes
starch–based technologies are gaining popu- can be formulated to contain a specific mi-
synthesizing past knowledge and new
larity in capsules and tablets as well. Howev- crodose of active ingredients like botanicals,
technologies. One of those innova-
er, Koon says that manufacturer adoption is amino acids, or vitamins, and can deliver a
tions involves Lonza’s proprietary liq-
a slow process. metered dose at a timed release.
uid encapsulated micro-spray sealing
“We’re seeing interest in tapioca, pullulan, “LMPs also mask the taste of bitter in-
technology (LEMS) that can seal in-
and enteric hardshell capsules,” Koon says. gredients like theacrine and botanical
gredients inside a liquid-filled hard
“Vegetarian technologies are continuing to extracts,” White says. “Because LMP mi-
capsule. After using nitrogen flushing
expand, and there’s key interest in using var- crospheres have excellent flow properties,
to minimize oxygen levels and prevent
ious technologies to improve absorption and they work in a broad range of finished dose
oxidation, LEMS technology hermeti-
bioavailability. However, we’re not seeing any formats, including powders and sticks for
cally seals the capsule to prevent seep-
change in orders or production compared to reconstitution in liquids, powder-filled
age of the filling and keep oxygen out
traditional dosage forms, mainly due to price capsules, liquid-filled capsules, ‘sprinkle’
of the capsule.
differential. Newer technologies generally capsules, and even tablets.”
cost more, so not everyone is switching to White says that delivery system innova-
newer delivery systems.” Several companies tion trends are emphasizing a better con-
like Captek Softgel International (Cerritos, sumer experience through easier use, and the market, making swallowing problems a
CA) and SwissCaps USA (Miami, FL) are al- that the functional-food trend is evidence of thing of the past.
ready using vegetarian options like HPMC, this. If manufacturers can better align sup- “Catalent’s EasyBurst is a chewable softgel
carrageenan, and tapioca starch. plements with the experience provided by that delivers a strong burst of flavor along
The higher cost of materials and special- functional foods, he says, consumers may with the nutritional supplement,” Ahmad
ized equipment involved in making vegetari- better incorporate supplements into their says. “It helps avoid problems swallowing,
an delivery systems still presents challenges, daily routine. and it doesn’t require water.”
but expect more advancements in the years Ahmad points to consumer studies show-
to come. Easier to Swallow ing that softgels remain consumers’ preferred
Another recent development improving the dosage format due to their ability to deliver
LMP Technology Opens the Door user experience of softgels and capsules is a uniform dose and oxidant-resistant shell.
to Fine-Tuned Delivery Systems addressing a common consumer frustration: Overcoming oxidation, Ahmad says, is a key
Recent developments in delivery technolo- difficulty swallowing supplements. Humera manufacturer priority, especially as delivery
gies are improving the effectiveness of ingre- Ahmad, director of product development for systems become more innovative.
dients by allowing manufacturers to better Softgel–Asia Pacific for Catalent (Somerset, Says Ahmad: “With omega-3 delivery sys-
design supplements with specific dissolution NJ), says that chewable softgels are now on tems in particular, oxidation is a concern.

NUTRITIONAL OUTLOOK ■ NOVEMBER 2018 35


Delivery Systems

Oxidation of omega-3 oils is irreversible, can


introduce unpleasant physical characteris-
tics, and may also reduce their nutritional
value. One technique manufacturers are im- BARRIERS TO INNOVATION:
plementing to overcome this challenge is to in- THE FIRST-TO-MARKET PANDORA’S BOX
troduce an antioxidant molecule to scavenge
Best Formulations’ Robin Koon says that delivery system innovation in general is facing a
the free radicals that oxidation produces.”
very specific barrier: No manufacturer wants to be first to market with a new delivery sys-
Ahmad says manufacturers commonly
tem unless there is a clear market-based need or demand. The high cost of and unknown
use tocopherol, citric and ascorbic acid, and
demand for new technologies make delivery system innovation an uncertain realm, and
various spice extracts as antioxidant agents
some of the newer technologies available to manufacturers have a steep and costly
in omega-3 supplements. She notes that
learning curve. However, Koon also notes that emerging approaches in the prescription
Catalent also uses a closed manufacturing
drug industry may soon move into the nutritional supplement industry.
system that blankets omega-3 oils in an inert
Says Koon: “Enteric systems, floating drug delivery systems, swelling and expanding
gas from storage to processing to packaging,
systems, polymeric bioadhesives, and delayed gastric emptying are just some of the ap-
thereby preventing oxidation.
proaches in the drug channel. Oral dosage has progressed from immediate release to
targeted delivery, and a variety of modified-release systems have emerged. These ap-
Delivery Systems to Become
proaches, currently used in the prescription drug channel, will move into the nutritional
More Diverse, More Personalized
channel,” he predicts.
White says that traditional delivery systems
are facing heightened competition from
newer options, a challenge he says is typical quickly gaining attention thanks to their tion, cautions that gummies are not the nail
of all longstanding technologies. A small- novelty. in the coffin for capsules and tablets. Rather,
er barrier to entry means more diversity in However, Barri Sigvertsen, Lonza’s market- Sigvertsen says traditional formats have a
delivery systems, with formats like gummies ing manager for consumer health and nutri- staying power built on consumer trust.

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36 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


Delivery Systems

WORKING AROUND CURRENT LIMITATIONS


Established delivery systems can present challenges to innovation due to the nature of
their design. Soft Gel Technologies’ Steve Holtby says that softgels are better suited to
lipophilic compounds like oils and that sometimes water-soluble nutrients cannot be easily
encapsulated.
“Softgel finished dosage forms aren’t suitable for hygroscopic ingredients due to mois-
ture migration from the wet capsule shell into its fill,” Holtby explains. “Lost moisture
from the shell creates brittleness, which makes the softgel fragile and can lead to cracking
and leaking of the fill material.”
Holtby says that volatile water-based and hygroscopic compounds, emulsions, alde-
hydes, water-soluble compounds, and acidic or alkaline solutions can sometimes cause
leakage, too. An experienced softgel provider can help companies determine whether softgels
are suited to their application.
Holtby notes that problems with hydrophilic materials can be—and have been—solved
through innovation. Soft Gel Technologies, for instance, uses a paste powder suspended in
carrier oils to create a fine paste that can hold hydrophilic nutrients inside a soft gelatin capsule.

“The 2018 SORD study ”—produced from Sigvertsen says that consumers may ex- supplement or dose size is going to open up
NMI’s Supplements/OTC/Rx Database and periment with newer delivery formats out opportunities in delivery systems. Synergis-
co-sponsored by Lonza—”shows that cap- of a drive to have more diverse experienc- tic ingredient blends, he adds, are enabling
sules are still preferred by 41% of supplement es. However, consumers who are following manufacturers to fit more functional ingre-
users,” Sigvertsen says, “with tablets and a regular supplement regimen, Sigvertsen dients into smaller supplements. “Conve-
softgels in second and third place at 36% claims, will ultimately lean on the tried-and- nience still has to remain top of mind for
and 33%, respectively. Traditional delivery true formats. supplement manufacturers. Compliance
systems have proven performance and ex- “While they might like to try the latest de- increases with fewer doses and pills, cap-
perience, while novel solutions might not be livery innovation, consumers still prefer the sules, and softgels that are easy to swallow,”
effective or fit into routine use.” simplicity, convenience, and ease of swallow- he says.
Holtby notes that classic formats are ability of established formats,” Sigvertsen says. As delivery systems continue to advance,
faring well against newer competitors “And with an encapsulated supplement, you’re softgels, capsules, and tablets will combine
like gummies, mostly because manufac- only consuming what you need instead of the the benefits of a tried-and-true format that
IMAGE COURTESY DMITRI STALNUHHIN - STOCK.ADOBE.COM.

turers have had quite some time to maxi- fillers that are present in bars and liquids.” has widespread consumer familiarity with
mize active ingredient bioavailability with White expects that as personalized nutri- innovations that improve effectiveness and
these older delivery systems. Factors like tion continues to evolve, mass manufactur- ease of use. Ultimately, these delivery sys-
disintegration time, dissolution percent- ing of small-batch delivery formats will drive tems combine the best of old and new tech-
age, type of excipient, and nutrient form success. While tablets, capsules, and soft- nology, hence their staying power.
can all impact the bioavailability of any gels demand large batch sizes to maximize
given supplement’s active ingredient, and cost-efficiency, White says that the person- Mike Straus is a freelance journalist living in
manufacturers of classic deliveries have alized nutrition market will result in innova- Kelowna, Canada. He has written for pub-
had time to work out the kinks—and ex- tions that make customized small batches of lications including Canadian Chiropractor
cel. Softgels in particular, Holtby says, are 30 to 50 units easier to manufacture. Magazine, UX Booth, and Iconic Concierge
widely recognized for their ability to in- Holtby says that an industry push to cre- Vancouver.
crease bioavailability. ate a more substantial effect with a smaller

38 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


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OUR INGREDIENT PARTNERS


Delivery Systems

Who’s Driving the Gummy


Supplement Market?
Hint: It’s not kids.

BY SEBASTIAN KRAWIEC, ASSOCIATE EDITOR

G
ummy supplements continue to
drive new consumers to the di-
etary supplements aisle, breathing
life into a market that’s been traditionally
dominated by pills. Alternatives to pill-form
supplements made up 47% of dietary sup-
plements in 2017, according to numbers pre-
sented by Nutrition Business Journal (NBJ) at
Natural Products Expo West 2018. This was
up from 34% in 2015, based on IRI data anal-
ysis from the previous year, when gummy
supplements made up 30% of the non-pill
segment. New research from Transparen-
cy Market Research (Albany, NY) estimates
that the gummy vitamins market will grow
at a compound annual growth rate of 5.2%
between 2017 and 2025 to reach $4.17 billion.
The growth and popularity of gummies can
be attributed to their taste and convenience,
motivating children and adults alike to take
their vitamins.
In fact, adults have made up the larger por-
tion of consumers of gummy supplements
compared to kids. In 2017, reported NBJ,
adult gummy products accounted for 65% of
all gummy supplements. According to Gary
Ricco, president and CEO of gummy special- the most popular supplements among adults take four prescription medications daily.
ist Mount Franklin Foods (El Paso, TX), the and children.” Continued demand for gummies creates
adult-gummy portion of the gummies mar- Adults have more incentive to incorpo- challenges for manufacturers who have to
ket is now bigger than it was in 2017. “The rate gummy supplements into their regimen find solutions for on-trend ingredients and
SHUTTERSTOCK.COM

children’s market is only 20% of the gummy considering that they are more likely to be other consumer demands. “The trends in in-
supplement market today,” he tells Nutri- taking a prescription drug daily and are sus- gredients are focused on healthier products:
tional Outlook. “The majority of our products ceptible to pill fatigue. A 2005 AARP study reduced sugars, clean label, organic, and non-
target adult consumers. Multivitamins are found that adults 45 and older on average GMO,” says Ricco. “A continued challenge in

40 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


In 2017, Nutrition Business Journal
reported that adult gummy products
accounted for 65% of all gummy supplements.

the industry is flavor masking to make the reduction using inulin ( fiber) and fruit juice
best tasting piece possible. Additionally, our as sweetness replacers and maltodextrin
process continues to evolve on overcoming to support texture,” explains Ricco. When
gritty textures on some ingredients and bal- reducing sugar in a gummy with a gelatin
ancing supplement load with piece size.” base, “You need to verify the right amount
Sugar content has definitely been a concern of inulin for texture and taste,” he adds. “The
for consumers and part of the give and take of use of fruit juices and specialty starches can
gummy supplements. They taste great because improve the flavor impression when properly
they are sweetened, and active-nutrient doses balanced in the formula.”
are smaller per gummy compared to pills, When it comes to adding the nutrients,
which means one must eat more gummies that’s when it gets more difficult. It’s all
to get the desired nutrients, increasing sugar about striking a balance and understanding
consumption in the process. (The number of which nutrients work best in a gummy and
gummies that must be consumed can also require minimal masking. “Not all actives are
depend on the type of ingredient in the gum- suitable for gummies,” explains Ricco. “Iron is
my. For example, recent vitamin C gummies difficult to mask and can be harmful if a child
on the market contain 2 g of sugar per serving were to eat too many. Gummies are most ef-
of two gummies. However, some multivitamin fective when they taste great and carry a rea-
formulas have a bigger serving size such as six sonable supplement load when compared to
gummies per day, amounting to 7 g of sugar a pill or capsule.”
per serving.) B-vitamins, zinc, and herbs are also diffi-
Manufacturers are offering consumers dif- cult to mask, says Ricco. “At Mount Franklin
ferent gummy options with sugar-free prod- Nutritionals, we are using taste modifiers
ucts as well as using alternative sweeteners. developed specifically for certain classes
One innovation that is gaining traction, of compounds,” he explains. “In addition,
Ricco says, is the use of honey as a natural we use flavors which also mask off-flavor
sweetener in gummies. This is in line with components.”
consumer preferences for honey as a sweet- Gummy supplements have their limita-
ener, as published in a recent white paper by tions and pose some challenges to manu-
ingredient supplier Kerry (Beloit, WI). facturers but definitely offer value to brands
There are a few considerations when for- who can give their consumers a more conve-
mulating gummy supplements, especially nient way to get their vitamins and minerals.
when trying to reduce sugar content, starting Anticipate more competition in this space
with the gummy itself. “Mount Franklin Nu- and continued innovation to meet consum-
tritionals development work to date on the er demand for specific ingredients as well as
non-supplement side has focused on sugar organic, non-GMO, and low-sugar options.

NUTRITIONAL OUTLOOK ■ NOVEMBER 2018 41


Children’s Health

BRIDGING THE BREASTMILK GAP


New ingredients raise the bar for infant formulas.
BY KIMBERLY J. DECKER

F
ew formulation challenges are more None of which surprises Sigalit Zchut, tripled since 2006, Zchut says, currently boast-
sensitive than designing a safe and PhD, chief scientist, Advanced Lipids, a joint ing a retail value of over $45 billion.
wholesome infant formula. After all, venture of lipids companies AAK (Malmo, China alone accounts for almost half this
this is one audience that depends on us com- Sweden) and Enzymotec (Migdal HaEmeq, value, making it the world’s largest infant
pletely to get things right. Israel). “Consumers naturally want the best formula market by far. “But we’re also seeing
And as competition among brands heats for their kids,” she says. “Yes, quality has al- interesting developments in other regions,”
up—with the stiffest competition coming ways been the number-one consideration Zchut observes. “In Latin America, for ex-
from the breast itself—savvy parents in- when it comes to infant formula, but more ample, the market is currently worth around
IMAGE COURTESY 279PHOTO- STOCK.ADOBE.COM.

creasingly, and justifiably, scrutinize every- often it’s not just about quality, but about $2.2 billion, or 150,000 metric tons in volume,
thing they feed their littlest family members, quality plus specific nutritional benefits.” and significant growth is forecast, so it’s
holding infant formulas to the strictest stan- Benefits that bridge the breastmilk gap. promising territory for formula companies.”
dards of all.
So now that “safe and wholesome” alone Going Global Baseline Formula
no longer cut it, infant formula brands have It’s no secret that sales of infant and baby nu- Regardless of the region a brand targets, the
to ramp up the innovation to build a prod- trition products have trended flat in wealthy baseline goal in developing any infant formu-
uct that delivers what’s best for baby—which countries as women have embraced breast- la is to create a product that’s safe beyond a
nowadays means what comes closest to the feeding. But it’s a big world out there, and the doubt, and that provides the nutrients essen-
breastmilk ideal. global market for infant formula has almost tial for an infant’s optimal development.

42 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


Children’s Health

C
VacuuBiome R

ontract
Manufacturing Encapsulation
The global market for infant formula
has almost tripled since 2006,
says Advanced Lipids’ Sigalit Zchut.
* Veggie Caps
* AP Caps
* Veggie AP Caps

USDA USDA License Meeting that goal starts with the composition of the base powder,
* Complete Organic Packaging
ORGANIC which supplies the formula’s protein and carbohydrate fractions, at
ΎKƌŐĂŶŝĐĞƌƟĮĐĂƚĞƉƉůLJŝŶŐ
10%-15% and 52%-57% of the total formulation, respectively. “These
fractions usually come from whole milk or a combination of skim
Vacuum Probiotics milk and whey protein,” Zchut explains.
* First Ever, Patented Vacuum
^ĞĂůĞĚWƌŽďŝŽƟĐƐ As for the fat fraction—which typically clocks in at 22%-28% of the
Ύ^ŝŐŶŝĮĐĂŶƚůLJdžƚĞŶĚƐƚŚĞ finished formula base—“it’s mostly sourced from vegetable oils, but
^ŚĞůĨ>ŝĨĞŽĨzŽƵƌWƌŽďŝŽƟĐƐ sometimes partially from milkfat,” Zchut continues.
Fortif Bio
TM
Last but not least are the vitamins, minerals, and other micronu-
TM

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TM

trients that bring a formula closer to nutritional completion. Though


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opment” as the formula’s other components, Zchut insists.


Bottling
Ύ'ůĂƐƐŽƩůĞ Setting Standards
ΎWd,WŽƩůĞ:Ăƌ Currently, the nutrient content of infant formulas sold domestically
Ύ^ŽŌŐĞůdĂďůĞƚĂƉƐƵůĞ falls under FDA purview and is based on recommendations from the
Ύ>ŝƋƵŝĚWŽǁĚĞƌ'ƵŵŵLJ American Academy of Pediatrics Committee on Nutrition.
Present guidelines deem that all formulas made in the United
Gummy States must contain protein, carbohydrates, fat, and linoleic acid.
Packaging All formulas must also include vitamins A, C, D, E, K, thiamin (B1),
in Jars and Bags riboflavin (B2), niacin (B3), pantothenic acid (B5), pyroxidine (B6), fo-
lic acid (B9), and cyanocobalamin (B12). Calcium, magnesium, iron,
Powder Blending zinc, manganese, copper, phosphorus, and iodine are also required,
and Packaging as are the electrolytes sodium chloride and potassium chloride and
in Jars and Bags some of the nucleotides found naturally in human breastmilk, like
uridine, inosine, and cytidine.
Regulatory tightening has improved formula compositions over
* 21 Years in Business; the years, with one key change tracing back to the nutrient require-
* GMP Certified;
ments specified in the Infant Formula Act of 1980, passed in response
* State-of-the-art
Technology; to a 1979 recall of chloride-deficient formulas that sickened thou-
* Up-to-date sands of infants and yielded enough lawsuits to get the regulations
Production lines;
changed.
* Dust Free
Production Area;
* FDA Registered; Breast Is Best
* Texas Department
of Health Licensed;
But even with enhanced regulatory oversight and the laundry list of
* Made in the USA. required nutrients, infant formulas don’t match the composition or
nutritional potency of human breastmilk, which, Zchut concedes, “is
the gold standard toward which every formula brand should strive.
NatureLab Corp. It provides the optimal nutrition for infants, delivering a perfect bal-
Made in 1606 Vantage Dr., Carrollton, Dallas, TX 75006, USA ance of nutrients that naturally meets every need in the first months
USA Tel.972-417-3000, Fax.972-417-3088, info@NatureLabUSA.com.
of life.”

44 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


Children’s Health

But, notes Steen Lyck, global business director for HMO, DuPont
Nutrition & Health (Madison, WI), “Human breastmilk is very com-
plex, and it’s impossible to mimic its composition.”
Zchut agrees. “Human milk contains a lot of biological com-
ponents that are impossible to copy, such as immunoglobulins—
antibodies produced by the mother to protect the infant from
infections in early life,” she points out. Breastmilk is also always
changing. “Its composition in the day after birth is different from
its composition when the baby’s one, three, or six months old,”
Zchut continues. “All that is very difficult to copy, and there are
many more differences to count.”

Closing the Gap


Yet despite the head start that millennia of evolution gave us in
fine-tuning the nutritional perfection that is breastmilk, the infant
nutrition industry has to work within the span of a product cycle.
Even so, it’s making genuine strides in closing the gap between mom’s
product and its own.
“Infant formula has improved significantly over the past two de-
cades thanks to scientific research that studies human milk com-
position on one hand, and clinical studies that test the effect of key
ingredients on the wellbeing of the baby on the other,” Zchut says.

Structured Fats
The result is the addition of “specialty” ingredients to formulas that
wouldn’t have appeared there even a few years ago. Consider the in-
dustry’s efforts better to replicate the unique lipid structure of breast-
milk. Most of the palmitic acid in human milk fat is attached to the
central carbon in the fat’s glycerol backbone. SN2 palmitate or OPO
(oleic and palmitic fatty acid structure) is a structured triglyceride
that mimics this conformation, and, says Zchut, “We can now devel-
op OPO from vegetable sources and offer it as an ingredient in formu-
las. By mimicking the fatty acid positioning of human milk, it delivers
many of the same benefits.”
A recent clinical trial involving INFAT, her company’s branded OPO
ingredient, found that it enhanced fatty acid absorption to more close-
ly resemble breastfeeding, she says. “Research also shows that it offers
benefits for comfort, healthy growth, and immunity.”

Beneficial Oligosaccharides
Human milk oligosaccharides, or HMO, comprise another class of
ingredients finding their way into infant formulas. These are a col-
lection of indigestible short-chain carbohydrates—glucose, galactose,
fucose, sialic acid, and N-acetyl-glucosamine among them—with
pre-clinically and clinically validated benefits for infants.
“Some of their healthful effects include promoting a Bifidobacte-
ria-rich microbiome, creation of the building blocks for brain devel-
opment, prevention of pathogens and viruses, and stimulation of the
immune system,” says DuPont Nutrition & Health’s Lyck. “By intro-
ducing commercially produced HMO that are structurally identical
to those found in breastmilk, we can narrow the gap between human
milk and formula.”
Granted, while human breastmilk contains hundreds of HMO,
“We’re only introducing a few” in commercial formulas, Lyck

46 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


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has two structure function claims. Unlike other products on the market, Phase 2™ is not a stimulant.
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Visit our solvers at SupplySide West, booth 4963.

® Registered trademark, Ashland or its subsidiaries, registered in various countries ™ Trademark, Ashland or its subsidiaries, registered in various countries ©2018, Ashland FNB18-111 SSWNO
† These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Children’s Health

“The regulation of infant formula


is very rigorous because it’s the sole source of
food for the newborn infant,” says Zchut.

concedes. “So there’s still a long way to partnered with U.S.-based carbohydrates firm studies and clinical trials indicates the po-
go.” And the optimal levels at which to Glycosyn to develop a range of infant nutrition tential of beneficial effects of the combina-
add them are still up for discussion. ingredients. FrieslandCampina Domo says tion of bioactive compounds or any specific
For example, the most abundant HMO in that this new 2’-FL ingredient will be the first component of MFGM to improve infant
human breastmilk, appearing on average at in a range of HMOs that the companies are formulas. Importantly this relates to actual
2.4 g/L, is 2’fucosyllactose (2’-FL). “But this developing. The company also says that it is health during infancy and may contribute
varies a lot from woman to woman, region to currently building a new manufacturing plant to optimizing the long-term programming of
region, and where the mother is in the lacta- in Italy dedicated to large-scale production of the immune system and cognitive functions.”
tion period,” Lyck explains. And while 2.4 g/L is 2’-FL HMOs, which is slated for completion While the researchers called for more study
the HMO addition level that FDA regulations by the end of the year. The new 2’-FL ingredi- before implementing widespread addition of
approve in infant formulas, the EU approves ent will be marketed under the brand name MFGM to infant formulas, they do note, “The
only half that amount, basing its decision on Aequival. availability of some corresponding compo-
the few infant clinical studies carried out so far. nents from bovine milk or biotechnological
In 2016, two companies, DuPont and In- Critical Membranes production offers the possibility to include
biose (Ghent, Belgium), entered into a joint Because the fat source used in most infant these components into formulas and to fur-
development and licensing agreement for formulas are plant-derived oils, they lack ther close the gap between formula-feeding
the exclusive rights to produce and com- an important tri-layered protein and lipid and breast-feeding.” Something to keep your
mercialize a 2’-FL ingredient that is “fully structure that encases every milk fat globule eye on for the future.
identical to the 2’-FL HMO found in human found in human, as well as bovine, milk. This
milk.” The companies announced the in- membranous structure, known as milk fat Building Baby’s Microbiome
IMAGE COURTESY UCCHIE79- STOCK.ADOBE.COM.

gredient had been granted EU Novel Food globule membrane (MFGM), is also rich in As Lyck notes, “Infant-specific probiotics
regulatory approval for infant formulas in bioactive gangliosides, phospholipids, glyco- have been added to formula to mimic the
December 2017 and U.S. Generally Recog- lipids, glycoproteins, and carbohydrates with microbiome that’s transferred from moth-
nized as Safe (GRAS) status in April 2018. demonstrated benefits for an infant’s brain er to baby during birth and breastfeeding.”
In May, another company, FrieslandCampi- development, gut health, nutrient absorp- And given the excitement surrounding
na Domo (Amersfoort, The Netherlands), tion, and immune function. their potential benefits for the broader
announced its new 2’-FL ingredient received A 2017 review1 of studies examining the public, curiosity about how they might help
EU Novel Food approval and GRAS status in effects of adding MFGM to infant formulas improve infants’ prospects seems like a log-
the U.S. In 2016, FrieslandCampina Domo concluded, “Available evidence from model ical extension.

48 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


Indeed, says John Quilter, vice president and general manager,
GanedenBC30 and Wellmune, Kerry (Beloit, WI), “Currently, three
out of four U.S. consumers are aware of probiotics. As this aware-
ness continues to grow both in the U.S. and globally, probiotics as
an ingredient in infant formulas may become more commonplace.”
And for good reason: “There are a variety of factors that can neg-
atively affect the natural bacteria and digestive development of in-
fants and toddlers,” Quilter explains. “Furthermore, babies are born
with sterile digestive tracts and must work to build their beneficial
gut bacteria and create a healthy microbiome.” Evidence suggests
that probiotics can help.
His company’s GanedenBC30 (Bacillus coagulans GBI-30, 6086)
probiotic has scientific support for its digestive and immune ben-
efits and, as a spore-former, “has a natural, protective shell that al-
lows it to remain dormant through most manufacturing processes
and gastric transit, and has a three-year shelf life, making it an excel-
lent choice for powdered infant and toddler formulas,” Quilter says.
Just as impressive, in 2017 it was the first B. coagulans probiotic to
receive FDA GRAS status for use in infant formula.

Jumping through Hoops


That matter of FDA go-ahead is no small consideration for formu-
la manufacturers, and understandably so. “The regulation of infant
formula is very rigorous because it’s the sole source of food for the
newborn infant and is therefore an extremely sensitive type of food,”
Zchut says. “It undergoes much more rigorous review by regulatory
authorities than does food for adults.”
Because regulations differ globally, how long it takes to get new
ingredients approved varies, but you’re almost always looking at an
expensive process that unfolds over a years-long horizon—“in some
countries one to two years, and in others closer to five,” Lyck says.
“This includes developing and documenting safety data, maybe
clinical studies, documentation of a constant and safe process—all
of this collected in a dossier and followed by approval of the dossier
and publication.”
But the trouble is worth it to start Junior out on the right footing.
As Lyck says, “We know that the first 100 to 1,000 days in a baby’s life
determine so many health aspects later in life, as well.”

References
1. Hans D et al. “Benefits of lactoferrin, osteopontin and milk fat globule
membranes for infants.” Nutrients, vol. 9, no. 8 (July 28, 2017): 817

Kimberly J. Decker writes for the food and nutrition industries from
her base in the San Francisco area, where she enjoys eating food as
much as she does writing about it.

NUTRITIONAL OUTLOOK ■ NOVEMBER 2018 49


Heart Health

MARKET PULSE
The latest on heart health ingredients and
their recent science

BY MAUREEN KINGSLEY

M
ore than half a million people in the are also universally known and commonly as- a “non-statistically significant 7% reduction in
United States die of heart disease sociated with cardiovascular wellness. CHD risk” with EPA and DHA supplementa-
every year, according to the Cen- What follows is an overview of a variety of tion. In another meta-analysis2, published in
ters for Disease Control and Prevention. Heart on-trend heart health ingredients—from the the Journal of Clinical Lipidology and funded
disease causes one in four deaths; it is the lead- big household names to the smaller and more by omega-3 trade group the Global Organiza-
ing cause of death for both men and women. obscure—and the scientific studies that are tion for EPA and DHA Omega-3s (GOED; Salt
IMAGE COURTESY RASIMIRA DICHEVA - STOCK.ADOBE.COM.

It’s no surprise, then, that supplements for advancing our knowledge of them. Lake City, UT) in 2017, the authors found an
cardiovascular health remain popular. CoQ10, 8% statistically significant reduction in cardi-
reported on by Nutritional Outlook earlier this Omega-3 Fatty Acids ac death risk as a primary outcome overall,
year, continues to be in high demand and in EPA and DHA. As ingredients for promoting and “an even greater risk reduction, 17%, in
good standing among physicians, consum- cardiovascular health, omega-3 fatty acids have those with high LDL or triglycerides,” Chris
ers, and media outlets alike. Fish oil and oth- been the subject of many years of research and Gearheart, GOED’s director of member com-
er omega-3 fatty acid sources are ubiquitous considerable debate. Recent meta-analyses munications and engagement, explains. The
on retail shelves and in online marketplaces, and a systematic review reach various conclu- greatest reduction in cardiac death rates—an
and ranked second among the most popular sions, furthering the ambiguity. almost 30% risk reduction—was observed in
supplements in the United States in 2017 by In one meta-analysis1, published by JAMA trials that utilized dosages of more than 1 g of
Consumerlab.com. Fiber, garlic, and flaxseed Cardiology in January 2018, the authors found EPA and DHA per day.

50 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


40% SHARE OF
MARKET

For over 20 years, Nutritional

81%
Outlook has remained the
GROWTH IN THE leading publication in the
PAST 10 YEARS North American nutraceuticals
market. Now with the UBM
family of brands inclusive of

192
magazines, websites, digital
ADVERTISERS products, and trade shows, the
leading information provider
has become the biggest
international powerhouse in the

37
industry. Nutritional Outlook
NEW ADVERTISERS is the most comprehensive

IN 2018 and effective platform


providing you with innovative
content, reliable products

4
and services and unlimited

MAGGIE ways to reach your potential


customers across the world!
EDITORIAL WINS

FOR MARKETING
OPPORTUNITIES, CONTACT:
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NutritionalOutlook.com
Heart Health

In the U.S., heart disease causes one in four deaths;


it is the leading cause of death for both men and women.
Supplements for cardiovascular health remain popular.

To help clear up confusion and better “continue to strengthen the body of science omega-3s reduces the risk of developing
summarize the state of the science, Gear- around” omega-3s. To this end, Gearheart cancer, heart disease, or stroke in healthy
heart points to a GOED-commissioned edi- says, results from two large randomized clin- people. Gearheart says GOED expects that
torial written by Kevin C. Maki (author of the ical trials on EPA and DHA and heart health the results of the VITAL trial will be posi-
GOED-funded Journal of Clinical Lipidology will be enlightening. One is the Reduction tive; however, he expresses concern that the
meta-analysis) and Mary R. Dicklin that ex- of Cardiovascular Event Outcomes (RE- possibility of neutral or “not statistically sig-
plores the reasons behind the conflicting DUCE-IT) trial, which includes more than nificant” results could “result in headlines
conclusions on the ingredients in question— 8,000 subjects and was expected to deter- that inaccurately portray omega-3s as not
and implications for future studies. Pub- mine whether Amarin Corp.’s EPA omega-3- effective,” which have plagued the industry
lished this past July in Nutrients3, the piece by based drug, Vascepa, makes an efficient add- in the past.
Maki and Dicklin states, “Although random- on-treatment for patients already on statin
ized clinical trial data accumulated to date therapy. In September, Amarin released ALA and SDA. While much of the recent
have failed to provide unequivocal evidence topline results from the REDUCE-IT trial, research and meta-analyses on omega-3 fatty
of CVD risk reduction with long-chain ome- stating that researchers found a statistically acids have centered on DHA and EPA from
ga-3 polyunsaturated fatty acid (n-3 PUFA) significant risk reduction of 25% in the first marine sources, a review published this past
supplementation, many studies were lim- occurrence of major adverse cardiovascular July in Cochrane Database of Systemic Reviews
ited by design issues, including low dosage, events in subjects taking 4 g/day of Vascepa, examined trials that included plant-sourced
no assessment of n-3 status, and absence of compared to placebo. Amarin said it would omega-3 fatty acids as well.4
a clear biological target or pathophysiologic release more details from the results at the Nena Dockery, technical services manager
hypothesis for the intervention.” The authors 2018 Scientific Sessions of the American for Stratum Nutrition (Carthage, MO), suppli-
IMAGE COURTESY IKA - STOCK.ADOBE.COM.

add that, in their analysis, the “most prom- Heart Association in November. er of plant-based Ahiflower oil, calls the Co-
ising” evidence supports long-chain omega-3 The second trial whose results could sup- chrane review “significant in that it revealed
polyunsaturated fatty acid supplementation port the promise of omega-3s in the heart a more promising effect from [omega-3]
for prevention of cardiac death. health realm is the Vitamin D and Omega-3 alpha-linolenic acid (ALA) consumption in
Gearheart adds that since the beginning Trial (VITAL), which follows 25,000 sub- reducing cardiovascular events, coronary
of 2017, GOED has been focused on com- jects, is sponsored by Brigham and Wom- mortality, and heart arrhythmia compared to
missioning research on omega-3s and heart en’s Hospital, and is intended to measure EPA and DHA supplementation or fatty-fish
health “to fill in the research gaps” and whether taking vitamin D supplements or consumption.”

52 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


NutritionalOutlook.com

UNMATCHED
SERVICE
UNPARALLELED
EDITORIAL
UNBEATABLE
COVERAGE
UNBELIEVABLE
GROWTH
For more than a decade, Nutritional Outlook has remained the leading publication
in the North American nutraceuticals market. Now with the UBM family of brands
inclusive of magazines, websites, digital products, and trade shows, the leading
information provider has become the biggest international powerhouse in the industry.
Nutritional Outlook is the most comprehensive and effective platform providing you
with innovative content, reliable products and services and unlimited ways to reach
your potential customers across the world!

Growing GLOBALLY. Growing TOGETHER.


Heart Health

More than half a million people


in the United States die of heart disease
every year, according to the
Centers for Disease Control and Prevention.

Stratum’s Ahiflower oil, from the ahiflow- Supplements Europe and published in 2017. Resveratrol
er plant (Buglossoides arvensis), contains The former maintains that between the The substance resveratrol has experienced
omega-3 ALA, plus stearidonic acid (SDA), years 2013 and 2020, nearly 2.3 million med- upswings and downswings during the past
the “beneficial omega-6 fatty acid gamma ical events could be avoided in American 15 years or so. Resveratrol supplier Evolva
linolenic acid,” and the omega-9 fatty acid adults older than 55 with coronary heart (Reinach, Switzerland), however, says that
oleic acid, Dockery says. She adds that the disease through supplementation of plant the ingredient still supports normal blood
Ahiflower product is “unique in its content sterols at preventative intake levels. The re- pressure, reduces “the plasma total choles-
of SDA that converts much more readily in port was funded by the dietary supplement terol level and the risk of arteriosclerosis,”
the body to EPA than does ALA, increasing association the Council for Responsible Nu- activates endogenous antioxidant defense
the benefits associated with EPA above that trition (Washington, DC). mechanisms, reduces inflammation, and
from other plant sources.” The latter report found that daily con- more, according to Johannes Haerle, Evolva’s
(Editor’s note: Some in the omega-3 indus- sumption of 1.7 g of plant sterols by adults senior technical manager, commercial, and
try have questioned the conclusions of the older than 55 in the EU with severe high cho- Gene Adamski, national sales manager.
aforementioned Cochrane review. In Nutri- lesterol could provide healthcare savings of “A very recent review and meta-analysis
tional Outlook’s October 2018 issue, Bill Har- €5.3 billion per year and prevent more than study summarizing resveratrol and its ben-
ris, PhD, omega-3 researcher and founder of 170,000 hospitalizations, according to Car- eficial effect on cardiovascular disease was
OmegaQuant, bylined an article titled “Deep gill’s Alex Eapen, principal scientist. published in January of this year in Food Sci-
Dive” criticizing the Cochrane researchers.) ence and Nutrition,” Evolva’s Adamski says.
Tocotrienol: The Other “E” The meta-analysis8 referred to resveratrol
Plant Sterols “The emerging trend in the vitamin E market” as a “nutraceutical” and concluded that “the
Plant sterols represent another plant- is how American River Nutrition’s (Hadley, favorable effect of resveratrol emerging from
sourced ingredient marketed for cardiovas- MA) Anne Trias, MS, characterizes the ingre- the current meta-analysis suggests [its pos-
cular wellness. Cargill’s (Minneapolis) plant dient tocotrienol. This form of vitamin E has sible use] as an active compound in order to
sterols, branded within its CoroWise line of been shown to safely lower cholesterol and tri- promote cardiovascular health, mostly when
ingredients, are concentrated forms of plant glyceride levels by 15%-20%, Trias says, while used in [a] high daily dose (≥300 mg/day) and
compounds that can be formulated into also reducing C-reactive protein—a measure in diabetic patients.”
foods and beverages as a “convenient way of inflammation—by up to 40%. Additionally, a Ingredient supplier TR Nutritionals (Al-
for consumers to try to help improve their recent study7 published in The Turkish Journal pharetta, GA) also supplies resveratrol, and
LDL cholesterol levels and reduce their risk of Gastroenterology elucidates the ingredient’s Deanne Dolnick, science director at the com-
of heart disease,” says Pam Stauffer, global benefits in reducing cardiometabolic symp- pany, describes resveratrol as a “very popu-
marketing programs manager for Cargill. toms, improving fatty-liver index, and lowering lar” heart health ingredient at the company.
Stauffer says plant sterols are clinically body weight and inflammatory markers. TR Nutritionals offers “100% natural” resver-
shown to lower cholesterol and are recom- “There is still a gap in consumers’ under- atrol 50% and resveratrol 98%, she says.
mended by the National Cholesterol Educa- standing of the differences between vitamin
tion Program of the National Heart, Lung, E tocopherols and tocotrienols,” Trias says, High-Curcuminoids Turmeric
and Blood Institute of the National Insti- “but many realize that the old picture that Extract
tutes for Health. Stauffer points to two Frost paints alpha-tocopherol as the universal and TR Nutritionals calls high-curcuminoids tur-
& Sullivan reports to support her assertions: only vitamin E…is fading. Overall, tocotrien- meric extract “one of the newer ingredients
Small Prevention: Health Care Cost Savings ol is clearly the emerging trend in the vitamin to support heart health,” and cites a recent
and Supplements5, published in 2014, and E market, and we will be seeing a significant meta-analysis of randomized controlled tri-
the more recent Healthcare Cost Savings amount of research published in the next few als published in 2017 in Nutrition Journal.9
of Phytosterol Food Supplements in the years, adding to the growing body of science Those researchers concluded in their anal-
European Union6, commissioned by Food supporting this important ingredient.” ysis of seven eligible studies that turmeric

54 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


and curcumin “may protect patients at risk References
of cardiovascular disease through improving 1. Aung T et al. “Associations of omega-3 fatty
serum lipid levels.” However, links between acid supplement use with cardiovascular
heart health and curcumin need more in- disease risks: meta-analysis of 10 trials in-
vestigating, with the researchers concluding volving 77,917 individuals.” JAMA Cardiology,
that additional research is required to resolve vol. 3 no. 3 (March 2018): 225-233
uncertainties related to dosage form, dose, 2. Maki K et al. “Use of supplemental long-
and more. chain omega-3 fatty acids and risk for car-
diac death: an updated meta-analysis and
review of research gaps.” Journal of Clinical
Tomato Carotenoids
Lipidology, vol. 11, no. 5 (September-October
Tomato carotenoids, such as lycopene,
2017): 1152-1160
have been “extensively researched and
3. Maki K and Dicklin M. “Omega-3 fatty acid
proven to beneficially modulate many of
supplementation and cardiovascular disease
the key factors involved in cardiometabol-
risk: glass half full or time to nail the coffin
ic well-being and overall health over time,”
shut?” Nutrients, vol. 10, no. 7 (July 2018): 864
says Karin Hermoni, PhD, head of science 4. Abdelhamid A et al. “Omega-3 fatty acids for
and nutrition at Lycored (Secaucus, NJ). the primary and secondary prevention of car-
The company has recently launched its diovascular disease.” Cochrane Database of
second-generation tomato-carotenoid Systematic Reviews, no. 7 (July 2018): 334-337
product, a “cardio-optimized” and “strictly 5. Frost & Sullivan and Council for Responsible
standardized” tomato-nutrient complex Nutrition. “Smart Prevention: Health Care
called Cardiomato. The complex combines Cost Savings Resulting from the Targeted
lycopene, vitamin E, and phytosterols in a Use of Dietary Supplements.” 2014.
proprietary formula whose clinical studies 6. Frost & Sullivan and Food Supplements
the company says provide evidence for the Europe. “Healthcare Cost Savings of Phy-
support of heart and cardiovascular health tosterol Food Supplements in the European
via healthy circulation, healthy blood pres- Union.” Brussels, Belgium: March 2017.
sure, and “boosting the body’s own protec- 7. Pervez MA et al. “Effects of delta-tocotrienol
tion mechanisms” against oxidative stress. supplementation on liver enzymes, inflam-
In October 2016, researchers published mation, oxidative stress and hepatic steato-
a study10 backed by Lycored of 150 subjects sis in patients with nonalcoholic fatty liver
taking a carotenoid-rich tomato extract disease.” The Turkish Journal of Gastroenterol-
ogy: The Official Journal of Turkish Society of
(CRTE) supplement daily after a meal. Over-
Gastroenterology, vol. 29, no. 2 (2018): 170-176
all, the results of this study indicate that
8. Fogacci F et al. “Effect of resveratrol on blood
CRTE taken once daily for two weeks has a
pressure: a systematic review and meta-anal-
favorable effect on postprandial LDL oxida-
ysis of randomized, controlled, clinical
tion, glucose, insulin, and triglyceride levels
trials.” Critical Reviews in Food Science and
for up to eight hours. CRTE was well toler-
Nutrition. Published online January 23, 2018.
ated throughout the study period, the au- 9. Qin S et al. “Efficacy and safety of turmeric
thors write, “and additional trials are needed and curcumin in lowering blood lipid levels
to prove the repeatability of these results in in patients with cardiovascular risk factors: a
other sub-populations, such as those at risk meta-analysis of randomized controlled tri-
of cardiovascular diseases.” als.” Nutrition Journal, vol. 16, no. 1 (October
2017): 68
Maureen Kingsley is a freelance writer, ed- 10. Deplanque X et al. “Proprietary tomato ex-
itor, and proofreader based in Los Angeles. tract improves metabolic response to high-
fat meal in healthy normal weight subjects.”
She covers a variety of industries, including
Food & Nutrition Research. Published online
medical technology, food-ingredient manu-
October 4, 2016.
facturing, and cinematography.

NUTRITIONAL OUTLOOK ■ NOVEMBER 2018 55


ADVERTISER
INDEX

Page(s) Company Name Website or E-mail Phone Number

20 . . . . . . . . . . . . AIDP Inc. . . . . . . . . . . . . . . . . . . . . . . . . www.aidp.com . . . . . . . . . . . . . . . . . . . . . . . . . . . 866/262-6699

13 & 47 . . . . . . . . Ashland . . . . . . . . . . . . . . . . . . . . . . . . . www.ashland.com . . . . . . . . . . . . . . . . . . . . . . . . . 800/274-5263

22 . . . . . . . . . . . . Batory Nutra . . . . . . . . . . . . . . . . . . . . . www.batorynutra.com . . . . . . . . . . . . . . . . . . . . . 800/451-9067

24 . . . . . . . . . . . . Best Formulations . . . . . . . . . . . . . . . . . www.bestformulations.com . . . . . . . . . . . . . . . . . 626/912-9998

IFC. . . . . . . . . . . . Capsugel . . . . . . . . . . . . . . . . . . . . . . . . www.capsugel.com . . . . . . . . . . . . . . . . . . . . . . . . 888/783-6361

27 . . . . . . . . . . . . Captek Softgel International Inc.. . . . . www.capteksoftgel.com . . . . . . . . . . . . . . . . . . . . 800/638-6883

IBC . . . . . . . . . . . Cepham Inc.. . . . . . . . . . . . . . . . . . . . . . www.cepham.com . . . . . . . . . . . . . . . . . . . . . . . . . 201/255-6011

41 . . . . . . . . . . . . Certified Nutraceuticals Inc. . . . . . . . . . www.certifiednutra.com . . . . . . . . . . . . . . . . . . . . 949/455-9708

Insert . . . . . . . . . Draco Natural Products . . . . . . . . . . . . www.draconatural.com. . . . . . . . . . . . . . . . . . . . . 408/287-7871

33 . . . . . . . . . . . . Evolva . . . . . . . . . . . . . . . . . . . . . . . . . . www.veriteresveratrol.com. . . . . . . . . . . . . . . . . . 800/250-1032

36 . . . . . . . . . . . . FrieslandCampina Ingredients . . . . . . . www.frieslandcampinaingredients.com . . +31 (0)33 713 33 33

39 . . . . . . . . . . . . GE Nutrients Inc. . . . . . . . . . . . . . . . . . . www.gencorpacific.com . . . . . . . . . . . . . . . . . . . . 714/870-8723

23 . . . . . . . . . . . . Grain Processing Corp. . . . . . . . . . . . . . www.grainprocessing.com . . . . . . . . . . . . . . . . . . 563/264-4265

29 . . . . . . . . . . . . Hilmar Ingredients . . . . . . . . . . . . . . . . www.hilmaringredients.com . . . . . . . . . . . . . . . . 209/667-6076

9 . . . . . . . . . . . . . Jiaherb Inc. . . . . . . . . . . . . . . . . . . . . . . www.jiaherb.com . . . . . . . . . . . . . . . . . . . . . . . . . 973/439-6869

25 . . . . . . . . . . . . Jost Chemical Co. . . . . . . . . . . . . . . . . . www.jostchemical.com . . . . . . . . . . . . . . . . . . . . . 314/428-4300

3 . . . . . . . . . . . . . KEB Nutraceutical . . . . . . . . . . . . . . . . . www.kebnutra.com. . . . . . . . . . . . . . . . . . . . . . . . 714/990-8830

11 . . . . . . . . . . . . Kyowa Hakko USA Inc. . . . . . . . . . . . . . www.kyowa-usa.com . . . . . . . . . . . . . . . . . . . . . . 212/319-5353

44 . . . . . . . . . . . . NatureLab Corp. . . . . . . . . . . . . . . . . . . www.naturelabusa.com . . . . . . . . . . . . . . . . . . . . 972/417-3000

55 . . . . . . . . . . . . NuLiv Science USA Inc. . . . . . . . . . . . . . www.nuliv.com . . . . . . . . . . . . . . . . . . . . . . . . . . . 909/594-3188

46 . . . . . . . . . . . . Nutraceuticals International Group. . . www.nutraintlgroup.com . . . . . . . . . . . . . . . . . . . 800/651-2587

43 . . . . . . . . . . . . Nutrition 21. . . . . . . . . . . . . . . . . . . . . . www.nutrition21.com . . . . . . . . . . . . . . . . . . . . . . 914/701-4500

56 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


ADVERTISER
INDEX

Page(s) Company Name Website or E-mail Phone Number

15 . . . . . . . . . . . . Organic Technologies . . . . . . . . . . . . . . www.organictech.com . . . . . . . . . . . . . . . . . . . . . 740/622-0755

41 . . . . . . . . . . . . PAT Vitamins . . . . . . . . . . . . . . . . . . . . . www.patvitamins.com. . . . . . . . . . . . . . . . . . . . . . 626/810-8886

BC . . . . . . . . . . . . Pinnacle Labs. . . . . . . . . . . . . . . . . . . . . www.pinnaclelabs.net. . . . . . . . . . . . . . . . . . . . . . 800/600-4634

30-31 . . . . . . . . . Prinova. . . . . . . . . . . . . . . . . . . . . . . . . . www.prinovausa.com . . . . . . . . . . . . . . . . . . . . . . 630/868-0300

TAB, 37, 49 . . . . . Sabinsa Corp.. . . . . . . . . . . . . . . . . . . . . www.sabinsa.com . . . . . . . . . . . . . . . . . . . . . . . . . 732/777-1111

5 . . . . . . . . . . . . . Soft Gel Technologies Inc. . . . . . . . . . . www.soft-gel.com . . . . . . . . . . . . . . . . . . . . . . . . . 800/360-7484

21 . . . . . . . . . . . . Synergy Flavors Inc.. . . . . . . . . . . . . . . . www.synergytaste.com . . . . . . . . . . . . . . . . . . . . . 847/487-1011

6 . . . . . . . . . . . . . Vidya Herbs Pvt. Ltd.. . . . . . . . . . . . . . . www.vidyaherbs.com . . . . . . . . . . . . . . . . . . . . . . 732/784-1587

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NUTRITIONAL OUTLOOK ■ NOVEMBER 2018 57


LAST
BITE

Plants for All


Vegan and vegetarian for the masses
BY SEBASTIAN KRAWIEC, ASSOCIATE EDITOR

V egans and vegetarians are not the big-


gest consumers of vegan and vegetar-
ian products. According to Nielsen1, 6% of
based foods accessible and palatable to
non-vegans or vegetarians dipping their toes
into plant-based waters. Products names like
Americans follow a strictly vegetarian diet “Meat Lovers Vegan Burger” really demon-
and 3% follow a strictly vegan lifestyle; yet in strate just how diverse the plant-based food
2017, 19.5% of food and beverage retail dollars consumer can be.
came from plant-based products. This is be- “A recent study by NPD group found that
cause more consumers in general are looking 86% of the 43 million U.S. consumers who
to reduce their meat consumption—39% in regularly use plant-based alternatives don’t of respondents calling real dairy a regular
2017, to be exact, based on a recent Nielsen identify as vegan or vegetarian,” Cash tells part of their diet, while absolute dairy avoid-
Homescan survey1. Growing health and envi- Nutritional Outlook. “MorningStar Farms ance is comparatively low at just more than
ronmental consciousness among consumers continues to deliver on what people want one in ten shoppers,” states the white paper.
has driven interest in plant-based products by rolling out more flavorful choices.” What is more significant, says Cargill, is that
and encouraged innovation within the cat- In fact, the large percentage of consum- nearly half of respondents, 42%, reported
egory. Innovation has, in turn, made plant- ers who don’t identify exclusively as vegan consuming both dairy and dairy alternatives.
based foods and lifestyles more accessible, or vegetarian but who are purchasing plant- Whether it’s with dairy or meat alternatives,
allowing for a smoother transition that brings based alternatives is an important reason manufacturers are no longer just targeting
even more consumers into the category. why plant-based food innovation contin- vegans or vegetarians.
“Innovative technologies, both internal ues. According to Innova Market Insights, The realization by manufacturers that
and external, have enabled us to maintain the forecasted value of global meat substi- they are making plant-based products for
the quality of vegetarian/vegan flavor and tutes alone is expected to reach $4.2 billion a wider audience may very well make them
evolve the texture of our food to align with in 20222. more gung-ho about pursuing this catego-
consumer taste preferences,” explains Me- Plant-based milk alternatives have ry, and expanding options will ultimately
lissa Cash, senior director, brand marketing, played an important part in normalizing benefit vegans and vegetarians in the long
Kellogg Company, which owns MorningStar alternatives to dairy and other animal prod- term. According to Ingredient Communi-
Farms, a leading vegetarian and vegan food ucts to a broader audience seeking alterna- cations (London), which commissioned an
brand. “We have really ramped up our offer- tives due to intolerance to lactose or other online survey of 1,000 consumers (half from
ings over the years to include more flavorful health reasons not related to the typical the U.S. and half from the U.K.), nearly half
options like the Vegan BBQ Chik’n Nuggets ethical concerns of vegans and vegetari- of vegans (46%) and a quarter of vegetarians
or the Meat Lovers and Veggie Lovers vegan ans. Almond milk alone has experienced a (23%) are dissatisfied with the choice of food
burgers that deliver delicious plant protein combined three-year annual growth rate of products available to them. This same sur-
in every bite.” 8.2%, says Nielsen1. While plant-based milk vey found that 42% of meat eaters intended
For example, while traditional vegan and products are growing, there are still many to reduce their meat consumption or stop
vegetarian fare such as tofu, brown rice, and customers who buy both dairy and non- eating it altogether. Of all the respondents,
granola have gone down in sales—minus dairy. In a white paper titled “The Shifting vegans and vegetarians combined made up
1.3% in the year ending April 7, 2018, accord- Global Dairy Market: Ushering in a New only 8% of the 1,000 respondents. There is a
ing to Nielsen—sales in other options have Era of Dairy Products,” Cargill (Wayza- greater incentive for manufacturers to cap-
IMAGE COURTESY KIBOKA - STOCK.ADOBE.COM

seen double-digit growth1. Namely, sales of ta, MN) reported results from a survey on ture that 42% than that 8%. This will eventu-
plant-based meat alternatives, cheese alter- the dairy-buying habits of consumers and ally result in more plant-based food choices,
natives, and yogurt have grown 30%, 45%, emphasized that while overall dairy milk which will be important as more of those
and 31%, respectively1. consumption fell by 22% between 2000 consumers ultimately remove animals from
It’s notable that plant-based foods mim- and 2016, dairy milk sales still remain sig- their diet entirely.
icking animal-based products are experienc- nificant, with 90% of American households
ing such growth. Such products allow vegans reporting dairy consumption. View references at www.NutritionalOutlook.com/
and vegetarians to enjoy some of their favor- “Dairy consumption overall remains trends-business/who-buys-most-vegan-and-veg-
ite foods ethically while also making plant- strong in the United States, with two-thirds etarian-products-not-vegans-and-vegetarians

58 NOVEMBER 2018 ■ NUTRITIONAL OUTLOOK


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Operculina turpethum (synonym Ipomoea turpethum) is a plant found in


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