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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22 INSIDER November/December 2016 small amount added to a formula contributes a creamy mouthfeel and a smooth texture to ready-to-drink (RTD) and ready-to-mix (RTM) beverage applications. Nutrim, a patented, next-generation oat bran powder with standardized levels of liberated oat beta-glucans, is most notably used as an affordable enhancement to RTM protein beverages and provides a creamy mouthfeel and healthful oat nutrition to smoothies, meal replacement beverages, desserts, soups, spreads, salad dressings, bars and more. Soluble fi ber in the form of oat beta- glucans can lower serum cholesterol, triglycerides and blood glucose levels. Oat beta-glucans lower cholesterol by binding to cholesterol-producing fats and carrying them out of the body through natural digestion. According to the company, when provided at suffi cient serving quantities, Nutrim may be eligible for the FDA heart health claim. Digestive Health A consumer survey commissioned by BENEO Inc. in 2015 found digestive health is an ongoing focus in the United States, with 61 percent of consumers concerned about maintaining digestive health and 43 percent looking for products to actively improve digestive health. Jon Peters, president, BENEO, said the chicory root fi bers inulin and oligofructose have been used most in new product developments during the past 12 months, according to Innova Market Insights 2016. Peters said there are approximately 45 studies that have demonstrated BENEO's chicory root fi ber consumption infl uences gut microbiota composition and results in higher counts of bifi dobacteria, supporting digestive health as well as bowel regularity (the prebiotic effect). "U.S. consumers are aware of the benefi cial effect fi bers have on digestive health, but the majority of them have diffi culties reaching the recommended daily intake of fi bers, which is 27 g/d for women and 32 g/d for men. This is why fi ber-fortifi ed products that can be easily integrated into the daily diet are increasingly in demand," he said. "U.S. consumers, in particular, are interested in ingredients that naturally support their digestive health, and 95 percent regard fi ber as a key ingredient in their efforts to maintain a healthy lifestyle," Peters said. "Consumer insights also conclude that breakfast is regarded as a key opportunity to support healthy digestion, which is why applications such as dairy, cereals and baked goods are key applications for prebiotic chicory root fi bers." Patrick Luchsinger, marketing manager, nutrition, Ingredion Inc., cited increased demand for fi ber ingredients in certain applications such as snacks, bars and smoothie/dairy-based beverages. Ingredion recently launched VERSAFIBEā„¢ dietary fi ber, which is an RS4 resistant starch fi ber. VERSAFIBE 2470 (corn-based) dietary fi ber and VERSAFIBE 1490 (potato-based) dietary fi ber are both insoluble resistant starch ingredients that work in low- moisture applications such as bread, crackers, cookies, noodles and extrusions. "Using VERSAFIBE dietary fi ber, a brand/manufacturer can raise the fi ber content of their product. The products may be able to feature claims like 'good source of fi ber' or 'excellent source of fi ber,' as well as 'gluten-free,'" Luchsinger said. Ingredion's short-chain fructooligosaccharides (scFOS) prebiotic fi ber, marketed under the brand name NUTRAFLORAĀ®, has been proven to provide digestive health benefi ts by increasing the "good bacteria" in the gut, improving immune function and enhancing absorption of minerals (such as calcium). "NUTRAFLORA prebiotic fi ber is very versatile and has different attributes and functionalities depending on the application," Luchsinger said. "scFOS can be used in processes, including pasteurization (HTST and UHT), batch cooking, baking, extrusion, shear (pumping, mixing, homogenization) and drying. It has a clean, slightly sweet fl avor (30 percent sweetness of sugar) and performs similarly to sugar at typical inclusion levels. It can round out the sweetness profi le of high-intensity sweeteners." Sugar and Calorie Reduction Growing concerns about obesity and related health issues have driven consumer interest in low-calorie, reduced- and no-sugar products of all kinds. When replacing sugars with high-potency sweeteners, fi bers can help maintain the sensory experience of a full-sugar product. Doris Dougherty, technical service representative, Fibersol, said many consumers equate sugar reduction with calorie reduction; however, that's not always the case, as sugars not only add sweetness, but infl uence texture or other quality characteristics. "In an effort to maintain quality, reformulations may not necessarily be lower in calories," she said. Fibersol's ingredient range helps manufacturers achieve total or partial replacement of sugar, and the line offers a variety of benefi ts, including sweetness. "Fibersol also can be used to replace sugars that cause a rise in blood glucose following a meal, and help consumers maintain a steady-state energy level throughout the day." The company's new Fibersol-2L has the same low-calorie content of Fibersol-2, with 90 percent soluble dietary fi ber that can be easily incorporated into bakery and snack products. Fibersol-SF is a soluble corn fi ber and fructose syrup designed for applications where sweetness and moisture retention are benefi cial in addition to fi ber enrichment. "For example, in cereal bars, the presence of fructose will help to keep the bar soft during shelf life," Dougherty said. Food & Beverage: Fiber Oat beta-glucans lower cholesterol by binding to cholesterol-producing fats and carrying them out of the body through natural digestion.

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