Natural Products Insider

MAY-JUN 2019

INSIDER is the leading information source for marketers, manufacturers and formulators of dietary supplements, healthy foods and cosmeceuticals. Since 1997, INSIDER has been serving the needs of the global nutrition industry.

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10 INSIDER May /June 2019 The role of proper nutrition on overall health and well-being is well documented, leading more consumers to seek functional food and beverage products made with recognizable, functional ingredients that address specifi c dietary needs. Data from the International Food Information Council's (IFIC) 2018 Food & Health Survey found at least 80 percent of consumers rank vitamin D, fi ber and whole grains as the top healthiest nutrients they look for when shopping for food. 1 However, good intentions often fall by the wayside. Case in point: fi ber. Americans consistently fall far below the recommended daily intake of 25 g of fi ber, which is why the 2015-2020 Dietary Guidelines for Americans (DGAs) labeled it as a shortfall nutrient that poses a public health risk (along with vitamin D, calcium, potassium and iron for premenopausal women). 2 In the United States, the recommended dietary fi ber intake is 14 g/1,000 kcal. For an average adult, this means a daily intake of 25 g for women or 38 g for men; however, most Americans only consume about half of the recommended intake (13.5 g and 18 g, respectively), according to the Calorie Control Council. This "fi ber gap" also was addressed in May 2016 when FDA released its updated Nutrition Facts label for packaged food and beverages sold in the United States to refl ect new scientifi c information, including the link between diet and chronic diseases such as obesity and heart disease. The sweeping overhaul was the fi rst in 20 years and included FDA's fi rst evidence-based defi nition of "dietary fi ber" and an increase of its daily reference value (DRV) from 25 g to 28 g. Food manufacturers must comply with the new labeling rules no later than Jan. 1, 2022. Fiber's Versatility Fibers offer an array of potential health benefi ts, including improved digestive health, support for weight management, improved satiety and prebiotic benefi ts to support a healthy gut, underlining the importance of adequate intake. Fiber- enriched foods can help bridge the fi ber gap, while also delivering taste and additional metabolic benefi ts. Fortunately, product developers have a range of ingredients that not only bulk up fi ber content, but also help to reduce sugar, improve mouthfeel lost from fat reduction, and extend fl avor and sweetness. "General consumer awareness toward fi ber benefi ts and its relation to digestive health and general well-being is growing, especially fermentable fi bers like inulin-type fructans," said Eszter Heijnen, sales manager, Sensus, noting their "link to healthy microbiome development will be one of the most exciting topics for the coming years." It's All About the Microbiome Consumers have become increasingly familiar with the human microbiome and "good" bacteria, and the digestive health category nearly tripled in size in the last decade to reach US$2.96 billion in 2018, with sales predicted to achieve $3.9 billion by 2021, according to Nutrition Business Journal (NBJ). While probiotics have become commonplace in food and beverage products, prebiotics are becoming rising stars when it comes to supporting gut health. 3,4 Patrick Luchsinger, marketing manager - nutrition, Ingredion Inc., said prebiotics are gaining in popularity among consumers because there is broader understanding of how the benefi cial bacteria in the gut ferments prebiotic fi bers to help to support digestive and immune systems. "Consumers are also increasingly aware of how a number of factors such as stress, antibiotics and poor diet can reduce the population of good bacteria, causing bacterial imbalance," he added. "There is more understanding on the gut microbiome, and this is where prebiotics can help." Prebiotics play an important role in the human gut microbiome, supporting a holistic approach to wellness by shifting microbial and metabolic signatures. Prebiotics serve as a fuel source for good bacteria, helping them to proliferate and crowd out pathogenic bacteria, while increasing the absorption of minerals, like calcium, by lowering luminal pH to an optimal level and enhancing their absorption by the body. Derived from chicory root fi bers, inulin and oligofructose are prebiotic fi bers that offer a sweet taste as well as digestive health benefi ts. They also serve as a bulking ingredient to replace texture and function of sugar, while providing a clean label option. With half the calories of sucrose, chicory root can be used in a wide range of applications from dairy, cereal and baked goods to confectionery, supplements, chocolate and beverages. Short-chain fructooligosaccharides (scFOS) (as NUTRAFLORA ® , from Ingredion) are prebiotic fi bers that promote digestion 5 , 6 support immune health 5 and Food & Beverage: Better-for-You Fiber The 2015-2020 Dietary Guidelines for Americans (DGAs) labeled fiber a shortfall nutrient that poses a public health risk. Fibers offer many health benefits, including improved digestive health, support for weight management and improved satiety. Prebiotic fibers are becoming rising stars because they play an important role in the human gut microbiome. Bridging the Fiber Gap With Better-for-You Ingredients by Judie Bizzozero INSIDER's Take Derived from chicory root fibers, inulin and oligofructose are prebiotic fibers that offer a sweet taste as well as digestive health benefits.

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