Natural Products Insider

NOV-DEC 2016

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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Page 26 of 74

20 INSIDER November/December 2016 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 labeled it as a shortfall nutrient that poses a public health risk (along with vitamin D, calcium, potassium, and iron for premenopausal women). The good news is that consumers are realizing fi ber's role in maintaining overall health and wellness and seeking food and beverages with added fi ber to help them reach recommended levels. According to the International Food Information Council's (IFIC) 2016 Food & Health Survey, more than 60 percent of consumers look for added fi ber when they shop for food, and 59 percent of consumers seek out foods with added whole grains. What's more, new sugar and fi ber labeling requirements mandated by FDA's updated Nutrition Facts label for packaged foods are putting formulation pressure on product developers to bulk up fi ber content while reducing sugar and added sugars. Fortunately, the benefi ts of fi ber in food and beverage formulations are many— including acting as a bulking agent, improving mouthfeel lost from fat reduction, and extending fl avor and sweetness. In terms of health benefi ts, fi ber offers many and allows a product to carry a fi ber declaration on the label, and make a qualifi ed health claim depending on usage level and type. Current trends in fi ber fortifi cation center around clean label, sugar reduction, digestion and heart health, and there are many ingredients available to formulators, each with its own functionalities and health attributes. Heart Health Benefi ts From "excellent source of fi ber" to "less sugar" to "low fat" to "helps maintain healthy cholesterol," certain fi bers give marketers the opportunity to add extra appeal to their package labels. Andy Hoffman, director of health and wellness product development, Tate & Lyle, pointed to several clinical studies that demonstrated increasing intake of viscous soluble fi bers such as beta-glucan also can help to reduce low-density lipoprotein (LDL) and total cholesterol 1, 2, 3 when consumed as part of a heart healthy diet. Overall, the data suggests 3 g/d of beta-glucan can lower LDL cholesterol by 3 to 5 percent and total cholesterol by 2 to 4 percent. 1, 2, 3 Several countries allow health benefi t claims or functional claims for beta-glucan and cholesterol reduction. 4 Hoffman said Tate & Lyle is working with researchers at Purdue University on a series of studies that have shown adding PROMITOR® soluble corn fi ber to a food or beverage improves the absorption of calcium. "One reason for the improvement may be that when soluble corn fi ber is fermented, short-chain fatty acids are produced, which lowers pH and allows for more mineral absorption," he said. "The most recent studies found that supplementing with soluble corn fi ber at two critical times in women's lives—adolescence and post-menopause—can help to build and retain calcium in the bone." Hoffman said the research provides an opportunity to manufacturers to enhance the appeal of their products to consumers, who will appreciate both the digestive and bone health benefi ts. Hoffman said because of its ability to hold moisture, PromOat® beta-glucan is becoming popular in baked goods applications not only because oat beta-glucan provides health benefi t claims in baked goods, but it also improves freshness perception due to improved moisture management in some applications. "This is particularly important to manufacturers creating products such as granola and protein bars, because the ingredient may yield a chewy texture throughout shelf life," he said. Fat Reduction Similar to reduced-sugar products, soluble corn fi ber and polydextrose can help reduce fat by rebalancing bulk and mouthfeel. Hoffman said oat beta-glucan helps achieve a satisfying reduced-fat product. Its strong water binding and emulsifying properties thicken and stabilize emulsions, which mimics the creamy mouthfeel and smooth texture associated with full-fat products. Whole grains and ancient grains have been trending for the past few years, thanks to their inherent health benefi ts and interest from individuals following certain diet lifestyles such as paleo, gluten-free and heart healthy. FutureCeuticals' TRIM™ family of products—Nutrim®, QuinoaTrim™, BarleyTrim®, ModCarb™ and AncienTrim™— utilizes a mechanical (non-enzymatic) process to liberate the digestible, highly soluble matrix of fi ber and nutrients locked behind the tough cell wall of grains and seeds. Andy Wheeler, director of marketing, FutureCeuticals, said the USDA-patented technology, exclusively licensed to FutureCeuticals, shatters the cell wall— releasing the fi ber and nutrients while creating a free-fl owing, hydrocolloid-like material. Since the process yields a healthy clean-label "gum" or suspension agent, a More than 60 percent of consumers look for added fiber when they shop for food and beverages. Current trends in fiber fortification center around clean label, sugar reduction, digestion and heart health. New sugar and fiber labeling requirements on the updated Nutrition Facts label for packaged foods are putting formulation pressure on product developers. Bulking Up Nutrient Values, Boosting Health Claims With Fiber by Judie Bizzozero INSIDER's Take Food & Beverage: Fiber

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