Nutrition

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Nutrition Ingredient Trends and Opportunities
A Food Technologists View
L. Steven Young, Ph.D. Principal Steven Young
Worldwide Houston, TX 281-596-9603 steve_at_stevenyou
ng.net
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The Assignment..
Nutrition, Ingredient, and Other Technical Trends
Related to Successful Product Development
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Keys to Successful Product Development

• Create foods with more real and substantiated
  technical points-of-difference
• Create foods with more consumer benefits (more
  reasons to buy)
• Create foods that are defensible and sustainable

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New Product Development 2004-2005 (New Products
Magazine,Jan,2005)
of Respondents 2004
2005 Health 40 43 Convenience 37 19 Taste 2
6 23 Nutrients 12 28 Portion Control 11
0 Natural 11 6
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New Product Development 2004-2005 (Prepared
Foods,Feb,2005)
of Respondents Likely
Somewhat No Reduced Fat 79.3
16.7 4.0 No Fat 50.1 23.7
26.1 High Protein 52.3 32.0
15.7 Low Carb 63.2 26.0
10.7 Reduced Sugar 64.6 26.8
8.6 Sugar Free 52.6 25.6 21.8 Low
Glycemic Index 34.2 33.0
32.8 Low Calorie 67.1 25.8 7.1
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Key Trends

• New dietary guidelines
• Focus on obesity weight management
• Old vs. new school nutrition
• Allergens ( allergen-free foods)
• Impact of Culinology
• Malnutrition
• Functional foods
• Foods for chronic diseases
• Managing nutritional efficacy
• Substantiating nutritional claims

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New Dietary Guidelines

• Eat less exercise more
• Limit intake of saturated fats, total fats,
  cholesterol, added sugars, salt, alcohol
• Consumer fewer calories
• Exercise daily
• Food groups? Check the pyramid

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New Dietary Guidelines

• High fiber is OK, avoid heavily sugared foods
• Consume less sodium
• Alcohol in moderation
• Food safetybe clean use common sense

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Obesity

• Weight management
• Truly obese
• Simple weight management
• Impact on diabetes and other chronic diseases
  (CHD, high blood pressure, etc.)
• Current sufferers
• Pre-deposed to contracting disease

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Old School Nutrition

• Calories
• Proteins
• Fats oils
• Vitamins minerals
• Carbohydrates
• Simple
• Complex
• Digestion resistant (dietary fiber)

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New School Nutrition

• Calories
• Eating for good digestive health
• Digestive health as the focal point of all good
  nutrition
• Taking advantage of Mother Nature
• Simple nutrients
• Pro-biotics Getting cultured
• Pre-biotics The rest of the story

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Food Allergens

• Peanuts
• Treenuts
• Milk
• Egg
• Soy
• Fish
• Shellfish
• Wheat

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Culinology

• Coupling food science technology with culinary
  art
• Kitchen-to-Lab-to-Plant-to-Consumer
• Looking for a Chef

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Functional Foods

• Whole/formulated foods
• Ingredients
• Individual Bioactive(s)

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Functional Foods In the Healthcare Continuum IFT
Expert Panel on Functional Foods (2005)
Options
Foods Fort Foods Supplements Med
Foods Drugs
Purpose
Reduce Risk
Treat Disease
Health Prof Involvement
Low
High
Personal Involvement
High
Low
Low
High
Cost
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Safe Effective Functional FoodsIFT Expert
Panel on Functional Foods (2005)

• ID relationship between food component health
  benefit
• Demonstrate efficacy Determine intake level to
  ensure efficacy
• Demo safety at efficacious levels

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Safe Effective Functional FoodsIFT Expert
Panel On Functional Foods (2005)

• Develop food vehicle for bioactive material
• Demonstrate sufficiency of the scientific
  evidence of efficacy
• Communicate benefits
• Re-confirm efficacy safety

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Hot Ingredients

• Novel fats oils
• High oleic acid oils (olive, sunflower, etc)
• Diacylglycerols
• Plant sterols
• CLA, GLA
• DHA, EPA
• Omega-3-FA sources
• Interesterified fats oils
• Restructured (MCT)
• Fractionated and Recombined
• Novel sourcesgenetically engineered

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Hot Ingredients

• Vitamins/minerals
• Protein, protein fractions, AA
• Dairy
• Whole milk
• Fractionated milk
• Whey
• Fractionated Whey
• Soy
• Proteins and fractions
• Isoflavones

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Hot Ingredients

• Anything with lower calories
• Anything that reduces glycemic index or glycemic
  load
• Sweeteners
• Nutritive
• Low glycemic index
• Low calorie
• Non-nutritive (i.e., high intensity)

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Hot Ingredients

• Probiotics
• Prebiotics (general)
• Botanicals extracts
• Dietary fiber (all types stay tuned)
• Soluble
• Insoluble

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Other Hot Buttons...

• Immunity boosters
• Stress relief
• Satiety
• Nutrition for athletic performance
• Nutrition for general performance
• Effect of antioxidants

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Functionality Check-list

• Composition
• Sensory attributes sweetness, color, flavor
• Viscosity
• Solubility
• Dispersibility
• Characteristic in solution
• Interference with added flavors
• Interference with functionality of other
  ingredients
• Hygroscopcity handling
• Water binding, fat sparing, modifications of
  body/texture, juiciness, etc.

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Select Ingredients-Manufacturers vs
Consumers(Prepared Foods, Feb., 2005)
of
Respondents Manufacturers
Consumers Fruits 43.1 45.3 Vegetables 50.9
60.6 CLA 13.7 6.4 DAG 3.3
0.7 Omega-3-FA 35.3 36.5 Dietary
fiber 76.8 76.4 Soy protein 50.2 48.4 Whey
proteins 31.8 24.8 Whole grains
66.4 67.8
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Bioavailability Good Digestive Health
Stomach
Small Intestine
Large Intestine
Excretion
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Glycemic Index Glycemic Load

• Measures the effect on blood sugar (glucose) of
  an ingredient, a food, a meal or a diet.
• Affected by rate of digestion
• Low glycemic index implies more control of
  blood sugar and indirect impacts on
• Insulin and glucagon responses
• Serum lipids
• Deposition of fat

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Glycemic Index Glycemic Load

• Rate of digestion effected by
• How food is processed
• Composition of the food
• Dietary fiber reduces GI
• Organic acids reduce GI
• High fat reduces GI
• Form, structure and texture of the food
• What is being consumed with the food (meals and
  diet)
• Condition of the subject(s)
• Contribution of time

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Glycemic Index Glycemic Load

• Low vs High GI
• Pure glucose 100
• High 70
• Moderate 56-69
• Low lt 55
• Ultra-low ????
• Glycemic Load (GL)
• Ranks foods by how much a standard serving raises
  blood sugar
• GL g carbs (less fiber) per serving x GI/100
• GL
• High 20
• Moderate 11-19
• Low lt 10

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The case for high fiber foods

• US consumes 50 of DV fiber (12.5 g fiber per
  day)
• DV for fiber is going up (not down!!)
• For diabetics RDI fiber nearing 50 g per day
• Dietary fiber indirectly influences claims re no
  sugar added sugar-free low carb, low/no
  fat, etc.
• Dietary fiber can be used to achieve a variety of
  nutrient content, structure/function, and health
  claims (and qualified health claims)

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Is It Dietary Fiber?
Dietary fiber (for nutrition labeling purposes)
is defined by the method(s) used to measure it.
21 CFR 101.9(c)(6) 21 CFR 101.9 (g) (2)
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The case for high fiber foods

• Directly effects good digestive health
• Indirectly and positively effects serum lipid and
  sugar levels
• Reduces serum triglycerides and cholesterol
• Reduces insulin demand
• Indirectly and positively effects deposition of
  fat
• Positively impacts intestinal microflora
• Reduces incidence of various cancers

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The case for high fiber foods

• Insoluble vs soluble fibers
• Ultra low glycemic responseslt 5 GI (glucose
  100)
• Real and potential variances on standard 4
  calorie per gram caloric load
• Insoluble fiber 0 calories per gram
• Soluble fiber 4 cal per gram (most scientific
  evidence indicates 1.0-1.5 calorie per gram
  energy density can depend on fiber type and
  source)

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Applications

• Low, no cal foods
• Reduced, low, no
• Lipid modified foods
• Reduced, low, no fat
• Low, no sat fat
• Low, no trans fat
• Reduced, low, no cholesterol
• Plant sterols
• Modified fats oils

• Carb modified foods
• Low, no sugar
• No sugar added
• High fiber
• Low glycemic index foods
• Carb modified
• Fat modified
• Protein modified
• Structure modified

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Applications

• Medical foods Foods taken in response to
  nutritional state
• Infant formulas
• Management of diabetes
• Meal replacements
• Calorie management
• Diet management
• Weight management

• Fortified foods Adding what is missing
• Dietary supplements true supplement to the diet
  (stay tuned)
• Vitamins, minerals
• Dietary fiber

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Applications

• Beverages
• Still, carbonated
• Pasteurized, hot filled, retort, UHT
• Baked Goods
• Yeast raised
• Sweet goods
• Chemically leavened
• Processed meats
• Ground meats
• Coarse ground sausage
• Emulsion types
• Whole muscle types

• Confectionery
• Hard
• Soft
• Bars, bites
• Cereals
• RTE
• Hot
• Processed dairy foods (all types)
• Miscellaneous
• Sauces, soups
• Mixes
• Spreads
• Dressings

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What can you say about foods created?

• Nutrient content claims Well defined and
  analytically substantiated
• Health claims and qualified health claims Well
  defined with specific terminology, restrictions,
  and qualifications
• Structure/function claims Allowed in foods but
  how to substantiate?