apfi ingredients 2011/12

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r2011/12www.apfoodonline.com

A premium product of Asia Pacific Food Industry

Cranberry To The Rescue!

Shelf-Life Extension

A Matter Of Guts

DigestiveHealth

Child Nutrition

From The Beginning

Malted IngredientsSecrets Of Perception

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www.qualityforlife.comwww.dsmnutritionalproducts.com

Our tailored nutrients can help children during all phases of childhood to grow up to their full potential.

DSM’s broad portfolio of innovative, high-quality and safe nutrients, combined with our consumer insights, market knowledge and application expertise, can help your kids and teens health positioned products attract more consumers.

We are the only integrated premix, vitamin and nutraceutical manufacturer capable of creating and delivering tailor-made formulations to you anywhere.

presence and total quality assurance for your peace-of-mind.

Via our global network of blend facilities we create value-adding nutrient combinations custom-made for you. Our Quali®balance of ingredients supporting kids and teens’ health.

DSM can help you get to market faster with appealing health solutions for kids and teens that work.

Let’s keep kidshealthy so they can dowhat they love

Enquiry Number 1162

2 APFI INGREDIENTS SUPPLEMENT 2011/122

Cover Picture Courtesy Of Chr Hansen • Printed By GP Cyber Print

3 Advertiser‘s List

4 Editor‘s Note

6 Chocolate Emulsifier: Between Lecithin & Ammonium Phosphatide

The qualities of ammonium phosphatide make it a more suitable choice than lecithin as a chocolate emulsifier. By Peter Poulsen, Palsgaard

10 Ultimate Taste SolutionsOvercoming challenges in creating authentic taste in cheese and dairy based applications. By Lorraine Kelly, Synergy

12 Shelf-Life Extension: Cranberry To The Rescue!

Known for its anti-aging properties when consumed, cranberry extracts and by-products have the potential to slow down the ‘aging’ of food products as well when used as an ingredient in preparation. By Wong Tsz Hin

16 Stevia: The Natural SweetenerThe healthy beverage market continues to expand with increasing interest in alternative sweeteners for the health-conscious public. By Wouter Moormann, Purac Asia Pacific

20 Malted Ingredients: Secrets Of Perception

There are many ways of describing and analysing malt colour that vary between suppliers whether local or international, and exploring opportunities that are often missed in exploiting colour more fully. By Dr Nigel Davies, Muntons

24 Enhanced Water: More Than Just Hydration

A wave of health-conscious consumers are opting for enhanced water to not only supplement their daily fluid intake, but also to promote their health with a variety of additional beverage enhancers. By Natalia Tee

27 Child Nutrition: Start RightAlternative sources of key nutrients can play a vital role in infant development, ensuring healthy growth for newborns and small children. By Anna-Maria Stiefel and Dr Birgit Hoeft, DSM Nutritional Products

30 Digestive Health: A Matter Of Guts

With the increase in research related to the role of the large intestine, including the gut microflora, it is now obvious that this part of the body plays an important role in the maintenance of health and wellbeing. By Hélène Alexiou, Beneo-Institute

32 Palm Tocotrienols: Action Against Metabolic Syndrome

Metabolic syndrome is a rapidly growing disease known to increase the risk of heart disease and diabetes by up to five-fold. By Vanessa Lacuesta and Daniel Yap, Davos Science

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2011/12www.apfoodonline.com

ingredientsapfi

SUPPLEMENT

CONTENTS

APFI INGREDIENTS SUPPLEMENT 2011/12 3

ASIA PACIFIC FOOD INDUSTRY ADVERTISING INDEXENQ NO ADVERTISERS PAGE

The APFI special supplements are published by Eastern Trade Media Pte Ltd twice a year. The Publisher reserves the right to accept or reject all editorial or advertising material, and assumes no responsibility for the return of unsolicited artwork or manuscripts.

All rights reserved. Reproduction of the magazine, in whole or in part, is prohibited without the prior written consent, not unreasonably withheld, of the publisher. Reprints of articles appearing in previous issues of the magazine can be had on request, subject to a minimum quantity.

The views expressed in this journal are not necessarily those of the publisher and while every attempt will be made to ensure the accuracy and authenticity of information appearing in the magazine, the publisher accepts no liability for damages caused by misinterpretation of information, expressed or implied, within the pages of the magazine. All correspondence regarding editorial, editorial contributions or editorial contents should be directed to the Editor.

MICA (P) 163/11/2010 • ISSN 0218-2734Co Reg No: 199908196C

A Premium Product Of Asia Pacific Food Industry

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1121 KERRY ASIA PACIFIC IFC

1151 NOVOZYMES (CHINA) INVESTMENT CO LTD 25

1159 SATS LTD OBC

1154 UNITECH INDUSTRIES LTD 21

1153 VITAFOODS ASIA 33

1157 WACKER CHEMIE AG 7

1158 BENEO ASIA PACIFIC PTE LTD 9

1150 CARGILL INTERNATIONAL TRADING PTE LTD 5

1152 CONNELL BROS 15

1160 CP KELCO SINGAPORE PTE LTD 19

1162 DSM NUTRITIONAL PRODUCTS 1

1156 EPI INGREDIENTS 13

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This index is provided as an additional service. The publisher does not assume any liability for errors or omissions.

HEAD OFFICESINGAPOREEASTERN TRADE MEDIA PTE LTD1100 Lower Delta Road #02-05 EPL Building Singapore 169206

This index is provided as an additional service. The publisher does not assume any liability for errors or omissions.

MEDIA REPRESENTATIVESCHINA JAPAN TAIWAN Wan Xin Xian Ted Asoshina Tom Lin Tel: 86-20-3411 4806 Tel: 81-3-3263 5065 Tel: 886-22619-2798Fax: 86-20-3411 4805 Fax: 81-3-3234 2064 Fax: 886-22619-2799

ContactPeh Sue AnnRandy TeoTel: 65-6379 2888 Fax: 65-6379 2805

EDITOR‘S NOTE4

managing director Kenneth Tan

editor Tjut Rostina [email protected] editorial assistant Audrey Ang [email protected]

assistant art director Libby Goh [email protected]

business development manager Randy Teo [email protected]

advertising sales manager Peh Sue Ann [email protected]

senior circulation executive Brenda Tan [email protected]

contributors Anna-Maria Stiefel Daniel Yap Dr Birgit Hoeft Dr Nigel Davies Hélène Alexiou Lorraine Kelly Natalia Tee Peter Poulsen Vanessa Lacuesta Wong Tsz Hin Wouter Moormann board of industry consultants

Dr Aaron BrodyManaging DirectorPackaging/Brody, Inc

Dr Alastair HicksAdjunct Professor of AgroMae Fah Luang University, Thailand

Professor Alex BüchananProfessional Fellow Victoria University

Dr Nik Ismail Nik DaudHead, Food Quality Research UnitUniversiti Kebangsaan Malaysia/PresidentMalaysian Institute of Food Technology

Kathy BrownlieGlobal Program Manager Food & Beverage Ingredients PracticeFrost & Sullivan

Sam S DanielsConsultantWorld Packaging Organisation

Head Office & Mailing AddressEastern Trade Media Pte Ltd1100 Lower Delta Road, EPL Building #02-05, Singapore 169206Tel: (65) 6379 2888 Fax: (65) 6379 2805 Email: [email protected]

an Eastern Holdings Ltd company

etm EasternTrade Media Pte Ltd

Executive Boardchairman Stephen Taygroup executive director Kenneth Tanfinancial controller Robbin Lim

The Finer ThingsHow often do we take time to think about what truly goes into our food? The act of eating has gone beyond satisfying the need for survival, and now embodies the essence of savouring a moment of goodness. This installation of APFI’s Ingredients supplement sets forth to bring the various ingredients that contribute to delivering that added ‘oomph’ and the desired effect demanded by the market.

One of the factors driving the food industry is the need for healthy ingredients, and knowing that when the product is picked up, consumers can be assured of a healthier and tasty product. Beverages, are popular among consumers for its tasty and convenient packaging. However, just as these drinks are considered good for consumption, there are also concerns on the type of sweeteners used in them.

“The search continues for a sweetener that tastes good and is calorie-free. Some think the answer may well lie with stevia, which is about 300 times sweeter than sugar,” shares Wouter Moorman of Purac. (Page 16)

Satisfying the sweet tooth is also a concern for chocolate manufacturers. However, the issue that faces them is in securing non-GMO lecithin. Palsgaard’s Peter Poulsen brings attention to the steps that many chocolate manufacturers find themselves in, as they are forced to develop supply strategies to source enough non-GMO lecithin. He said that some are turning towards sourcing their needs of IP soy lecithin increasingly from India and less from Brazil. Alternatively, some source sunflower or rapeseed lecithin. ()

Shifting focus on to the maintenance of a healthy microflora, Hélène Alexiou from Beneo, highlights the importance of consuming ingredients that promotes gut health. She discusses further on a refined concept of healthy microflora and how dietary fibres such as inulin and oligofructose can contribute to it. (Page 30)

The quest continues for the food ingredients sector to develop products that meet the needs of the informed consumer and still maintain the expectations of great taste.

Tjut Rostina

SUPPLEMENTingredients

apfi

A Premium Product Of Asia Pacific Food Industry

Enquiry Number 1150

APFI INGREDIENTS SUPPLEMENT 2011/126

Between Lecithin & Ammonium Phosphatide

Chocolate Emulsifi er:

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concern among stakeholders regarding the possible origination of lecithin from genetically modified soybean plants.

Many chocolate manufacturers are therefore constantly developing supply strategies to source enough non-Genetically Modifi ed Organism (GMO) lecithin or alternative emulsifi er systems. The demand for non-GMO lecithin has driven up prices, bringing in a huge concern in the market that the supply of identity preserved soy lecithin may not meet the total demands from the food industry.

an alternative to lecitHinAmmonium phosphatide has been considered to be a better alternative of lecithin in the manufacture of chocolate and vegetable fat based coatings. The chemical compound is based on non-GMO, non-hydrogenated rape seed oil, which is an accessible raw material.

Ammonium phosphatide and lecithin are each capable of performing the same job by lowering the plastic viscosity in liquid chocolate masses.

Some of ammonium phosphatide’s benefits include a constant safe supply of producing ammonium phosphatide, potential savings in chocolate production and stable functional properties.

industrial manufacturing of chocolate requires full control of the fl ow properties during all process steps in order to

optimise production and costs. Emulsifi ers play an essential role in this process. By combining various emulsifi ers, chocolate manufacturers can target a specific fat content in the recipes and obtain the exact fl ow properties necessary for the process plant.

Lecithin used to be the preferred choice of emulsifi er for chocolate. Extracted by degumming the extracted oil from soybean seeds, its emulsifi -cation property and non-toxicity lead this substance in use with food. In cooking, it is sometimes used as an emulsifi er and to prevent sticking, for example in non-stick cooking spray.

It also keeps cocoa and cocoa butter in a candy bar from separating. In margarines, especially those containing high levels of fat, (ie: more than 75 percent), lecithin is added as an anti-spattering agent for shallow frying.

As most of the commercially available lecithin derives from soybean, there has been a growing

The qualities of ammonium phosphatide

make it a more suitable choice than lecithin

as a chocolate emulsifi er. By Peter Poulsen,

international sales manager, Palsgaard.


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Safe SupplyIn the case where it is not possible to source the needed lecithin, chocolate manufacturers would have to adjust the total fat content in the chocolate from 32 percent to 36 percent. Making this recipe adjustment indicates an

increase in the final chocolate recipe cost.Rape seed oil is sourced from restricted areas in

the European Union, where the non-GMO status is guaranteed. The availability of rape seed oil implies that there is a safe supply of ammonium phospatide. With this substance, the need to make recipe adjustment is eliminated.

potential SavingSBoth lecithin and ammonium phospatide have an impact on the plastic viscosity and yield value. Plastic viscosity is the value of the force required to keep a constant flow of the chocolate, while the yield value is defined as the energy input needed to initiate chocolate flow. In chocolate production, it is important to control both values in order to produce chocolate batches.

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What do you Want to stabilize?

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functional propertieSControlling the rheology of chocolate is one of the main challenges of chocolate production, especially since many ingredients in the recipe have a rheological effect. Ingredients like cocoa butter, cocoa liquor, vegetable fats, whole milk powder and lecithin change the viscosity of chocolate.

Since ammonium phospatide is a functional ingredient, it shows the same viscosity effect from batch-to-batch. Costly recipe adjustments during production like adding additional cocoa butter will not be needed due to ammonium phospatide.

The stable functional properties from batch-to-batch are of major importance in any chocolate production, where time and raw material safety are key concerns. With this chemical compound, chocolate manufacturers may not experience time-consuming and costly production stops due to emulsifier variations.

Fluctuating functional quality of raw materials lead to extra laboratory analysis and extra adjustments of dosage in order to reach the needed plastic viscosity and yield value in the chocolate. The estimate is that each extra analysis or rec ipe adjustment stops the production for about half to one hour, and extra cocoa butter might be needed to

adjust the rheology.

convenience in productionAmmonium phosphatide enables chocolate manufacturer to adjust the flow properties of the chocolate. It is also possible to obtain perfect shapes and avoid air inclusions during moulding.

In addition, the chemical compound also functions well when combined with other chocolate emulsifiers like citric acid esters and lecithin.

While lecithin normally requires heating before usage due to its higher viscosity, ammonium phosphatide can be dosed at any temperature due to its liquid form. As such, it is no longer necessary to avoid heated storage rooms.

Offering a taste and odourless alternative to lecithin, ammonium phosphatide is undetected even in mildest types of chocolate.

Furthermore, extensive testing has shown that it contains no allergens, making it a micro-biologically safe product.

On the contrary, ammonium phospatide does not have a thickening effect; rather, it reduces the yield value. It also has a stronger plastic viscosity reduction as compared to lecithin. This implies that a higher amount of cocoa butter saving in the chocolate recipe can be achieved.

Besides, the optimum dosage of ammonium phospatide is 0.7 to 0.8 percent, where the chocolate manufacturer will achieve the highest savings potential.

In most cases, ammonium phospatide offers a better cost-in-use calculation when exchanging lecithin with an ammonium phospatide based chocolate recipe. As such, chocolate manu-facturer may save up to four percent of cocoa butter, and still achieve the same flow properties in the chocolate.

It is foreseen that the prices of cocoa butter will increase. Factors indicating that prices will climb are increased chocolate consumption in markets like Brazil, Russia, India and China, damage to cocoa plants from extreme weather, lack of new plantings of cocoa plants, political instability and cocoa plant diseases.

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Factors indicating that prices will climb are increasing chocolate consumption in markets like Brazil, Russia, India and China

The use of ammonium phospatide for plastic viscosity and yield value implies that the chocolate manufacturer can reduce the total fat content and the recipe cost when using ammonium phospatide.

In particular, lecithin is outperformed by ammonium phospatide at dosages above 0.4 percent as lecithin thickens due to attractive forces between lecithin molecules and its surrounding hydrogen bonds. This thickening effect restricts the flow of the chocolate mass and manifests itself as an increase in the yield value. Plastic viscosity is not affected due to the higher shear rates.

BENEO Asia Pacifi c Pte. Ltd · [email protected] · www.beneo.com

Active fi bres from chicory • Prebiotic • Improved calcium absorption • Weight management & energy intake

Functional carbohydrates from sugar beet • Oral health & dental care • Calorie-reduction • Sustained and balanced energy

Natural and organic ingredients from rice• Clean label rice starches• Hypoallergenic• Lactose- and gluten-free

BENEO – Connecting nutrition and health

Enquiry Number 1158


UltimateTaste Solution

T he food ingredients industry in Asia is growing rapidly, presenting manufacturers

with ample opportunities to meet dynamic consumer demand. With globalisation resulting in better access to travel, consumers are increasingly looking to other cuisines for inspiration.

However, this is also coupled with the trend for healthy eating that is sweeping the global food industry as awareness of the link between diet and health continues to rise.

Tip Top TasTeTaste is one of the most significant influencers on consumer choice, encouraging repeat purchases and word-of-mouth referral. In Indonesia and Vietnam for example, ‘cheese flavoured’ product launches increased by 160 percent and 183 percent CAGR from 2008 to 2010.

GoinG Global locallyUnlike the European market, where cheese is a mainstay in the savoury aisles, cheese is

the other hand, is produced during the fractionation of whey following the cheese process.

Its flavour enhancement profile works particularly well with cheese and dairy-based products to complement natural flavours and improve sensory appeal. To provide an enhanced direction, top note flavourings can be added that either match specific cheese notes such as ‘mature’ or ‘rindy’, or produce complete flavours for sweet cheese fillings for biscuits.

Combining flavours requires technical expertise and insight

Overcoming challenges in creating authentic taste in cheese and dairy based applications. By Lorraine Kelly, senior business development technologist, Synergy.

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One area, in particular where significant growth can be seen in Asia Pacific is the cheese and dairy-based products category. The number of product launches in the dairy market in China alone was second only to the US in 2010 according to Datamonitor, demonstrating the potential for manufacturers wanting to tap into this trend.

However, without the long associations and culinary heritage cheese and dairy enjoy in the west, and high levels of lactose intolerance, manufacturers need to create specific cheese profiles that appeal to the Asian market. Furthermore, adapting dairy to suit the healthy eating trend by keeping fat and salt contents low is also high on the agenda.

popular in both savoury and sweet applications in Asia Pacific. Mild, milky and creamy dairy notes tend to perform well in sweet applications and appeal to palates less familiar with cheesy products.

In the face of rising raw material costs, manufacturers must ensure that they keep production costs as stable as possible in order to remain competitive. One way to reduce costs is to use dairy-based flavourings, combined with other top note flavourings as a partial substitute for expensive dairy

and milk solids. Yeast extracts are often

used to do this, however, while traditional brewers yeast can enhance flavour, they are better suited for savoury applications focusing on meat and vegetable taste. Lactic yeast extract on


into which flavours work well together. Creating sweet and savoury products require differ-ent cheese profiles and entail different technical processes.

Manufacturers need to work with flavour companies to identify how best to incorporate flavourings to deliver authentic taste.

In savoury snacks for example, the baking process results in a different flavour profile to frying — therefore, using the same flavouring does not result in the same taste.

removing fat and salt, products may be negatively impacted and as a consequence may lose consumer appeal.

In order to overcome this challenge, manufacturers need to select ingredients that build back taste and mouthfeel in ‘reduced’ dairy and cheese-based products. Traditional flavour enhancers often carry complex names that do not appeal to health-conscious consumers.

Dairy-based flavourings and yeast extracts produced after the cheese making process,


Each formulation should be carefully tested to ensure flavour profiles meet strict briefs, and sensory appeal is not affected during the production process.

a HealTHy proposiTionNot only must manufacturers remain sensitive to flavour and cost requirements, they must also bear in mind the overarching health and wellness trend. Labels are increasingly being scrutinised for unrecognisable ingredients, and fat and salt contents are com-

ing into question as consumers pursue the quest for health.

Dairy and cheese are often used in products that are considered high in fat or salt, such as crisps, biscuits, and sauces. This is particularly important in products targeting children, where dairy and cheese are becoming important inclusions in healthy snacks, such as filled crackers and cheese sticks.

However, fat and salt are key components in creating sensory appeal, increasing mouthfeel and enhancing taste perception. By

can be combined with other natural flavourings to help create authentic taste in products with reduced fat and salt contents, enabling them to appeal to the more discerning consumer.

live Up To THe cHallenGeThe challenges facing manufac-turers in the dairy category are multiple: unstable costs, regional taste profiles, diversity of applications, clean label formulation and fat and salt reduction. Technical require-ments, such as the production process also impact flavour per-ception and end product taste.

Formulation briefs are there-fore often complex, requiring t e c h n i c a l a n d f l a v o u r i n g expertise to create authentic products consumers will enjoy. Manufacturers, in conjunction with flavour companies, can work to build formulations that deliver on taste and mouthfeel, while reducing the need to use costly ingredients that fluctuate with raw material costs.

The trend for cheese and dairy- based products is expected to grow across Asia Pacific as consumers become more accustomed to eating cheesy products. In order to meet this demand, manufac-turers must take into account the challenges posed and modify their product offerings accordingly.

Ingredients based on dairy derivatives, deliver appealing taste and mouthfeel enhancement in normal and ‘reduced’ product ranges. The flexibility of using these ingredients, combined with other natural flavourings provides manufacturers with a cost-effective platform to develop in this dynamic sector to satisfy regional customer demand.

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In order to appeal to the Asia Pacific market, manufacturers must be sensitive to evolving taste preferences.


produced for human consumption. Food wastage occurs at every stage of the food supply chain, from harvesting all the way to the home of consumers. For industrialised countries, more than 40 percent of the food losses occur at retail and consumer levels, with a substantial quantity due to the expiry date.

The shelf life of food products has a huge impact on revenue, especially since the materials used cannot be recycled or reused once they are considered unsafe for consumption. Research done on the extension of shelf life generally focuses on three main aspects, production, packaging and storage.

Known for its anti-ageing properties when consumed, cranberry extracts and by-products have the potential to slow down the ‘ageing’ of food products as well when used as an ingredient in preparation. By Wong Tsz Hin

CranberryRescue!

Shelf-Life Extension:

To The

crAnberries As ingreDientsCranberries have long been lauded as a powerful antioxidant that is also rich in vitamin C, manganese and dietary fibre. Proponents also suggested potential medical benefi ts such as prevention and reduction of urinary tract infections, prevention of the formation of kidney stones, reduction of oral bacteria, stress relieve and anti-aging properties.

The fruit is already a popular ingredient. However, its benefi ts reach out to food producers as well. Studies have shown that the application of cranberries in the form of extracts or by-products can help extend the shelf life of food products without

around the world. Unlike other commodities, the safety standards placed on food are particularly stringent since consumption requires direct ingestion of the products.

According to the figures from the Food and Agriculture Organization presented at Interpack 2011 in Germany, an estimated 1.3 billion tonnes of food is wasted each year, around one-third of food

gl o b a l i s a t i o n has created the o p p o r t u n i t y

for manufacturers to access different markets from countries

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affecting overall texture and flavour qualities.The antioxidant capacity of cranberry has led

researcher to investigate its effect on bacterial growth. Manifestation of microorganism is one of the primary contributors to the deterioration of meat products.

AntibActeriAl ProPertyCranberry fruit extract is known to inhabit several food-borne pathogens. It has been confirmed that the extract exert bactericidal effect against C perfringens, the third most common cause of food poisoning in the UK and US.

In a separate study, cranberry concentrate was found to have the ability to significantly reduce both aerobic bacteria and E coli O157:H7 in ground beef. Samples were created by inoculating the meat with E coli O157:H7 at approximately 6 logs CFU per g and combining it with cranberry concentrate at 0, 2.5, 5 and 7.5 percent. They are then stored at 7 degree C for five days.

At the end of the testing period, the amount of aerobi bacteria detected for the 2.5, 5 and 7.5 percent concentrates were 1.5, 2.1 and 2.7 logs CFU per g lower than the control respectively. E coli O157:h7 level was reduced by 0.4, 0.7 and 2.4 logs CFU per g.

As a precaution to ensure that addition of the concentrate do not induce undesirable savoury modification, a sensory evaluation was conducted alongside the experiment. Results indicated that subjects did not observe any differences in terms of appearance, flavour and taste.

Similarly, cranberry seed meals and oils have proven to be a useful antibacterial preservative for other fruit and vegetable oils or fish oils. Fruit seeds, which are by-products of the fruit proces-sing industry, are readily available and often discarded as waste. These seeds can be ground into meals or cold-pressed to separate the oils

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and flours. Utilisation of such materials can benefit fruit producers and processors by enhancing the value of waste products and enlarge their marketing capacity.

Protective cAPsulesF r e s h f r u i t s a n d vegetables are difficult to process due to the requirement of ‘breathing’ oxygen t h a t i s e s s e n t i a l for the retention of their natural characteristics and appearances. The challenge lies in providing sufficient oxygen while extending shelf life, as the gas promotes the growth of microorganisms.

Scientists are exploring the idea of creating edible coating materials that surround the fruit or vegetable piece and prevent external influences. One proposed solution is a starch-base solution that can be cooled to form a transparent bio coating.

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strawberries, raspberries and peaches.Cranberry skins are used to encapsulate other

fruits to produce soft fruit pieces that maintain its structural integrity through rigorous processes such as extreme heat, freezing, thawing and handling. Without the need for artificial flavours, colours or preservatives, the end products have increased shelf life of up to two years.

In addition, research has shown that by adding cranberries into blueberry yogurt, the shelf life of the dairy product can be effectively increased by a week. The future of the fruit may go beyond

application as a food ingredient. Its antibacterial property and capacity to reduce adhesion of health threatening bacteria has path the way for possible antiseptic use for kitchen or storage equipment. Researchers are already testing the feasibility of creating sanitation products using chemicals found in cranberries.

Fruit For thoughtFood preservatives are important for reducing food spoilage and waste, improving distribution of goods and safeguarding the assets of manufacturers. The use of direct food additives to minimise deterioration and maintain nutritional value has risen substantially over the years. Interest in natural preservatives continues to increase as they are presumably safe and offer higher confidence to consumers as compared to their chemical counterparts.

Cranberry extracts and by-products fit the bill by extending shelf life without adverse impact on taste and appearance. Furthermore, the fruit offers a host of health benefits that will satisfy the growing awareness and demand for nutritional products.

Such coatings are less permeable to reparatory gases, but are more permeable to water vapour compared to commercial wax coatings and other plastic covering materials.

Another method involves the use of cranberry skin, a by-product from the extraction of its juice. The tough fruit skin has the ability to withstand testing conditions and protect its contents, making it an ideal covering for delicate fruits such as


Cranberry seed meals and oils have proven to be a useful antibacterial preservative for other fruit and vegetable oils or fish oils.

Interest in natural preservatives continues to increase as they are presumably safe and offer higher confidence to consumers as compared to their chemical counterparts.

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The healthy beverage market continues to expand with increasing interest in alternative sweeteners for the health-conscious public. By Wouter Moormann, market unit manager for food, Purac Asia Pacific

Natural Stevia:

TheSweetener

Consumers are looking for a drink that tastes great — one they can pick up and enjoy, while knowing that they are helping their

body to stay healthy and refreshed. Consumers are also more informed, insisting on clear definitions, transparency and verification for product and ingredient claims. But above all, it must taste ‘good’.

Coffee and tea continue to drive the beverage industry, but other drinks are becoming just as

it is not the only natural source for sweetness. Sugar is also natural as it is derived from cane or beet. And stevia has to go through processing as sugar does. Some users complain of gas, bloating and allergic reactions; and if it is not processed right, stevia can taste of licorice or menthol. Early studies questioned stevia’s safety, but the Food and Drug Administration (FDA) has labelled it GRAS or ‘generally regarded as safe’.

sought after. The demand for functional drinks that have added benefits such as antioxidants, vitamins or minerals is also on the rise, as well as interest in beverages that do not contain allergens, along with beverages containing alternative sweeteners.

Global Market trendsA s t u d y b y Z e n i t h Internat ional , a food and drink consultancy, estimates that worldwide stevia sales reached 3,500 metric tons in 2010, a 27 percent increase over 2009,

Sweeter-tasting beverages like juices, often provide a wide array of health benefits, but have been targeted for those very ingredients that make them so sweet and tasty. Questions about sugars and sweeteners top the list of consumer concerns today, suggesting that functionality might be waning in favour of a return to products with ‘a lack of additives’ that are ‘unprocessed and unadulterated’.

The search continues for a sweetener that tastes good and is calorie-free. Some think the answer may well lie with stevia, which is about 300 times sweeter than sugar.

While stevia comes from a plant,


taking its overall market value to US$285 million. The consultancy forecasts that the global market

for stevia will reach 11,000 metric tonnes by 2014, equivalent to US$825 million. Asia Pacific, where the ingredient has been used as a sweetener in some regions for decades, has the largest market share at 35.7 percent, followed by North America (30 percent) and South America (24.3 percent). Asia Pacific is the leading region, driven by demand from three countries in particular, Japan, South Korea and China.

all natural sweetnessThe increasing popularity of stevia can be attributed to the changing demographics and consumption patterns, as well as the sophisticated consumer market that is leaning towards foods that not only enhance health, but also provide natural solutions. Consumers today are demanding natural food ingredients rather than chemical-based ingredients, and they are willing to pay more for wellness-favouring products.

As part of this development, the industry now offers a diverse range of natural and synthetic sweeteners, which, when combined with enhancers

and formulated into foods and beverages, can mimic the properties of sugar. The current sweetener challenge for food technologists is to reduce calories while maintaining the taste and flavour profile of sugar (sucrose).

Stevia is a naturally s w e e t h e r b n a t i v e

to Paraguay that has traditionally been used to sweeten beverages and make tea. It is about 300 times sweeter than sugar in its natural state, and is much more so when processed. The source of its sweetness is largely due to its complex stevioside molecule. A second compound called rebaudioside, which is present in stevia, also contributes to its sweetness.

Stevia is a natural, non-caloric, sweet-tasting plant used around the world for its pleasant taste. Its medicinal uses include regulating blood sugar, preventing hypertension, treatment of skin disorders, and prevention of tooth decay. Other studies show that it is also a natural antibacterial and antiviral agent.

As a viable replacement for artificial sweeteners and even refined sugar, stevia is calorie and

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carbohydrate free. It is a great choice for diabetics, those watching their weight, and anyone interested in maintaining health.

Stevia can be used in all foods and beverages, toiletry and pharmaceutical applications. The products in which the natural sweetener has been used include gummies, dried meats and fruits, functional beverages, juices, yoghurts and sauces.

a low Calorie optionNatural low and no-calorie alternative sweeteners have blossomed over the past couple of years. With ever-rising concerns over obesity, cancer and diabetes, it is no surprise that these natural choices have been well received by consumers.

Low-calorie beverages currently form the fastest-growing segment in the diet food and beverage market, as they offer a more convenient diet and meal replacement option than diet foods.

When it comes to food choices, health-conscious consumers look for authentic taste and products with additional health benefits. Correspondingly, we are seeing a shift in the demand for healthier, fresher, natural and better tasting foods, as well as products with clean labels. Healthier alternatives must maintain the taste of the original product in order to satisfy consumer’s taste and preferences. This is particularly important in beverages that use intensive sweeteners to reduce the amount of calories.

Stevia has a taste that is unique and has been described as very sweet with slight licorice, almost bitter aftertaste. Generally, high quality stevia contains very little of this bitterness. The sweetness of stevia is much different compared to that of other natural sweeteners, sugar, or artificial sweeteners, but it is nonetheless delicious. For some people the taste may require some ‘getting used to’, but most people quickly develop a taste for it.

As with other intensive sweeteners, the lingering sweet taste can accentuate off-notes of the other ingredients in the beverage that may not be noticeable in the original product.

Additionally, when consumers drink low calorie beverages, they may consider the perceived lingering sweet taste as artificial tasting.

the Future is sweetAs rising levels of obesity and diabetes dominate headlines, reducing caloric intake and consuming

healthier food and beverages will continue to define the market. With the EU approval likely to happen by the end of 2011, many business developments are set to capitalise on stevia, with product manufacturers ready to launch a wide range of products containing the all-natural, high-intensity sweetener.

The EU approval is likely to trigger the same across Africa and the Middle East, and global approval is widely expected by the end of 2012, according to Zenith International.

The stevia landscape is fast changing as new product launches face pressure on the regulatory and consumer fronts. As a low calorie, natural, non-carcinogenic intensity sweetener, stevia has great potential to capture markets from competing alternative sweeteners and to replace some markets for starch syrups when blended with sugar or other bulking agents.

And, owing to advantages like its completely natural and low-calorie benefits, the future of stevia is looking sweet.


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Secrets OfPerception

Malted Ingredients:

There are many ways of describing and analysing malt colour that vary between suppliers whether local or international, and exploring opportunities that are often missed in exploiting colour more fully. By Dr Nigel Davies, manufacturing & technical director, Muntons

traDitional DeScriptorS Increasingly, where malt is used in food and beverages, the fl avour profi le and colour quality is something that is important for brand differentiation. Flavour profi ling of malt is a simple test that can open up a world of options for product development and quality control.

A system for malt and malted ingredients flavour profiling has been developed that uses the grain directly rather than

possibilities to differentiate both positive and negative fl avours. A conventional malt analysis can indicate that malts are identical, yet the processing parameters and fl avour profi le could be quite different. As such, it is important to have a suffi ciently discriminatory method to fl avour profi le malts that reflects the range of malt fl avours available.

There is so much more details about malt flavour available, and the ground and wetted ‘porridge’ samples generate an impressive set of descriptors that are conveniently grouped into classes to enable profi les to be created.

For those unfamiliar with speciality malts, there are two main types. Where malt is taken part way through germination and roasted, it is fi rstly stewed and caramelised to create a range of fl avours that can be described as sweet, fruity, toffee and caramel.

a casual observer looking at barley growing in the fi eld might describe the grain

as being light brown or perhaps more eloquently as golden or ‘white for harvesting’. Once the barley is germinated and kilned to make malt, it still appears brown. When the malt is mashed to make a wort for fermentation again, the predominant colour is – you guessed it – brown!

Even in a conventional laboratory analysis, the colour is often measured as a degree of

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brownness. The real benefit of a more accurate description of colour comes when dealing with speciality malts.

These are malts that have been produced to develop an impressive range of colours and flavours. There are many ways of describing and analysing malt colour that vary between suppliers whether local or international. There are also opportunities that are oftentimes missed in exploiting colour more fully.

tasting the wort, which can be overpoweringly sweet.

Using ground malt made into a ‘porridge’ with just a little water, it has been possible to identify the best malts in a series of samples, all of which are analytically acceptable, to identify malts made in plants with poor hygiene and to determine the nature of contamination in production, storage or transit of malt.

Currently, full sensory profi ling of malt is rarely a feature of a malt specification, but offers


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If a normally kilned malt is further roasted, it then becomes very dark and would typically be described as bitter and smoky. For both types of malt however, there is much more colour and flavour information to exploit.

Using a wetted porridge avoids the sensory analyst’s palate becoming dry, which is the case when tasting whole malt or dry ground samples.

When asked to describe malt flavours, tasters tend to use food products as descriptors. Grouping these terms into just a few key categories enables the creation of a unique profile for the entire range of malts.

The main difference between lager and ale malts is in the degree of kilning, whereby the lager malt is kilned to a lower final temperature and therefore tastes less cooked, or more green (uncooked). When roasting a lager malt to make a chocolate malt, such as used in the production of stouts, there is a dramatic increase in flavour notes associated with roasting and browning.

Selection & Specification Sensory profiling has also proved a useful tool in determining which speciality malt is most appropriate rather than relying on the conventional analysis of colour. This is particularly important in the description of crystal malt.

These mal ts are made primarily by stewing the green malt, but the final temperature used creates colour and a very different flavour profile that will markedly affect the product. The crystal malt category has a colour range of 145-400 EBC colour units (10 percent dilution), but the flavour characteristics are extremely different.

This is particularly important when specifying and using crystal

malt. The lower colour crystal malts have a very sweet fruitiness, whereas the higher colour crystal malts have a burnt fruit note and some bitterness. It is therefore possible to detect the blending range of malts that have been used to create the crystal malt.

colour of MaltThere are at first glance some simple mathematical differences between measurements of colour between the American Society of Brewing Chemists (ASBC), and European Brewery Convention (EBC) and Institute of Brewing (IoB) methods.

In a final twist of this bizarre set of conversions, there are also two quite different versions of the calculation of EBC to ASBC colour in use.

The latest ASBC methods of analysis show a multiplier of 1.97 to turn ASBC colour into an EBC colour. This was at first related to beer colour only, but in some instruments and in some software packages this (or the rounded up factor of 2) is used. Clearly this needs to be harmonised and indeed that is being looked at by the respective method committees of EBC and ASBC at present.

In the UK, there are also two distinct additional IoB methodo-logies widely used, even though one is superseded, differing in the way the malt is mashed either on a weight basis (450 grm) or volume basis (515 ml).

It is therefore important to recognise the additional calculation necessary to convert

Standard Conversion Formulae EBC = (ASBC x 2.65) - 1.2 IoB450 = (EBC x 0.9094) - 0.02 ASBC = IoB450 + 1.07) - 2.41 IoB450 = (ASBC x 2.41) - 1.07


between these two methods, and to note that the factor changes for malts above about 20 colours by IoB 450 grm mash.

IoB mashes are also done at one temperature (isothermal), whereas the EBC and ASBC mashes use ramped temperatures that are able to extract more of the available colour. To cloud the issue further at the very high colours of roasted products, you can either mash using 50 percent normal white malt with its enzymes to extract the colour, or simply boil out the colour using a 100 percent grist of the coloured roast product.

SeeinG iS BelieVinGThis is a view held widely by those using speciality malts for bread making, and if the fi rst bag of a new batch does not by eye, match the last bag of the previous batch, then it is assumed to be the wrong colour. That could be true, but the eye can also play tricks on you.

This introduces the concept of the importance of being able to extract all the coloured components from the grain, and

not to be misled by the outer colour, which may or may not be the same as the roasted or crystallised product inside.

It is possible when roasting to achieve the same colour at different points in the roasting process. However, at the later point, the extract is lower, which means that in a mash, less colour will be extracted than at the earlier roasting time. It is clearly more effi cient in terms of energy and colour extraction to terminate the roast early.

tHat reD HueIt is probably intuitive to assume that as a crystal malt is roasted, it will become redder. A misconception, however, is that redness increases with roasting or stewing time in a linear fashion.

This leads those setting specifi cations to ask for higher colours to achieve more redness, which leads to problems. In fact, the relationship between redness and EBC colour is nonlinear and with quite a steep fall off either side of maximum redness.

If it is assumed that a red colour is related to EBC colour,

Flavour Descriptors For Malt

Descriptor Terms Included

Cereal Malty, Biscuity Malted Drink (Horlicks, Ovaltine), Cereal, Hay, Husky, Pastry, Rusks, Ryvita, Malt Loaf

Sweet Honey, Sweet

Burnt Burnt, Toast, Roast

Nutty Chestnut, Peanut, Walnut, Brazil Nut

Green Beany, Caulifl ower, Grainy, Grassy, Bean Sprouts, Uncooked

Sulphury Cooked Vegetables, DMS, Sulphidic, Sulphitic, Parsnips

Solvent/Wet Cardboard, Chlorine, Earthy, Emulsion Paint, Muddy, Papery, Mouldy

Descriptor Terms Included

Toffee Toffee, Vanilla

Caramel Caramel, Cream Soda

Coffee Bitter, Coffee

Chocolate Dark Chocolate

Treacle Treacle Toffee / Syrup

Smoky Bonfi re, Wood Ash

Phenolic Spicy, Medicinal, Cloves

Fruity Raspberries, Strawberries. Currants, Raisins, Jam, Fruit Cake

Bitter Bitter, Sour

Astringent Mouth Puckering, Drying

then the specifi cation needs to be carefully chosen. For example, redness for this product in the range 340-360 is at a maximum, and there is little variation across this colour range. Moving to a range of 290-310 or 410-430 would result in less redness and a more variable amount of redness between batches otherwise in specifi cation.

If the requirement is simply for a degree of darkness then it might be more suitable to specify lighter-coloured chocolate malt rather than risk differences in colour hue by asking your supplier to make high colour crystal malt.

Speciality malt is usually made in small batches and blended together. The batch colour could on average be in the centre of the specification, whereas if a batch is used in the blend from the extremity of the specifi cation, it would have a very different red hue.

It is possible to take a number of samples from what is supposedly well-blended speciality malt and find significant variation in the colour hue because measuring redness is so sensitive. The differ-ences may not be as apparent using EBC colour measurement.

It has therefore become more important in some circumstances to use a tristimulus (three colour) method to assess malt colour. Here a specialised but relatively low cost analytical measure is made of the colour quality (red, green, blue) expressed as the degree of lightness, the amount of red-green and the amount of blue-yellow.

This technique is also widely used in other industries where colour quality is of prime importance.

Samples can be compared for their colour quality using a programme that combines all three values to generate one

value. A small difference in this single value (ΔEa) shows the sample to be very close in quality and vice versa.

As such, it is very straight-forward to compare batches of roasted material being made or taken in by a customer and to determine the colour quality range of batches blended together in that delivery batch if that is important to your application.

More importantly, it is essential that the manner of preparation of the grist for an analysis of the dried ground malt (eg: a flour) is consistent.

Although on the surface, there are lots to think about when specifying colour for some applications, there is a much more practical way to investigate colour quality change in the final product.

BeerIn the same way that colour and flavour can be profiled and


described for malt, an identical description can be made for malt extract made from those malts.

A range of malt extracts based on speciality roast malts is made using the first (mashing) part of the brewing process. The difference is that the wort is evaporated to 80 percent solids rather than fermented.

It is easy then to take relatively small amounts of the concentrated extract, and add them into the late stages of another wort boil to control colour in the same precise way as is currently practised for hops and bitterness.

The malt extract needs to be above 40-50 deg C to dissolve well, but at wort boil temperatures, it dissolves very quickly.

For the first stages of a new

product development assess-ment, it is possible to dissolve small amounts of malt extract directly into the beer to see what impact they have.

F o r e x a m p l e , f o r o n e manufacturer, the lager line was transformed to make sweet porter and all there is to do is to add in small amounts (one to two percent) of a malt extract rich in chocolate malt, and one with crystal malt to effect the change. The addition of chocolate malt extract has the added advantage of allowing the hopping rate to drop a little as chocolate malt imparts some bitterness as well.

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Most people rate the sample bottom right as the darkest, but in fact it is not when measured on a mashed wort colour.


More Than JustHydrationEnhanced Water:

A wave of health-conscious consumers are opting for enhanced water to not only supplement their daily fluid intake, but also to promote their health with a variety of additional beverage enhancers. By Natalia Tee

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Drinking water, as we know it, carries many benefits. Every day, we need to have a daily intake of eight cups of water, as advised

by doctors and health practitioners. It prevents dehydration, detoxifies the body and regulates body temperature.

On the contrary, if the minimum required amount of fluid intake is not observed, they may experience headache or fatigue, as signs of dehydration.

Many people tend to drink sweetened soft drinks and juices instead of plain water.

As such, beverage companies are tapping into the market with enhanced beverages. Consumers also refer to them as fortified or functional beverages.

These drinks are often promoted with benefits such as zero or low calories, and containing vitamins and nutrients.

Enhancers are used to bring drinking fluid to a whole new level. They overcome the unpleasant aftertaste or the metallic or bitter taste of artificial sweeteners and functional ingredients, without contributing to any original flavours. With such benefits, it is not surprising that consumers opt for enhanced water over sugar-laden sodas.

Beverage companies have also come up with enhanced water. Commonly known as vitamin water or flavoured water, it is colourless like plain water but may have added flavouring, nutrients or electrolytes. Electrolyte enhanced water replenishes lost electrolytes after strenuous exercise.

Bottled water may not only taste sweet or include added vitamins and minerals; it may also boost body metabolism.

Pull & PushEnhanced water is increasingly more popular due to its appeal with health-conscious consumers. In US alone, sales of enhanced water grew from nought in 1998 to over US$300 million in 2003, as they make up half of the US$600 million enhanced drink market that year.

Drinking enhanced water provides a convenient way of increasing daily fluid intake as well as supplementing vitamins and nutrients. A bottle of

approximately 500 ml of enhanced water provides about 50 to 100 percent of various vitamins.

One of the reasons driving the consumption of enhanced water includes the increasing obesity rate. In contrast to consuming sugary sodas or fruit juices, enhanced water has zero or low calories. Other reasons include health concerns of the aging baby

boomers, and the heightened health awareness among consumers.

There are two push factors for the growing demand of enhanced waters. One of which is the maturing stage of carbonated soft drinks in a health-conscious market. The other is the heavy investment in marketing enhanced beverages from major beverage companies.

Glaceau, a privately owned subsi- diary of Coca-Cola, earned US$350


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Novozymes is the world leader in bioinnovation. Together

with food producers around the world we create

tomorrow’s industrial biosolutions, improving our

customers’ business and the use of our planet’s resources.

Please contact: Australia&New ZealandSydney, AustraliaTel. + 61 2 9630 8466 [email protected]

South-East Asia Kuala Lumpur, MalaysiaTel. + 60 3 8996 1588 [email protected]

Novozymes Acrylaway® is the only bioinnovative solutionthat dramatically reduces acrylamide while ensuring the taste, color, appearance, aroma and nutritional properties ofyour products.

Whether you produce potato chips, pellet-based snacks, orFrench fries, Acrylaway is a natural and effective way to satisfy your customer’s demands for healthy and tasty products.

Partner with Novozymes to reduce acrylamide, in yourpotato-based offering, with Acrylaway, the award winningacrylamide-reducing solution.

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LESS ACRYLAMIDE,SAME TASTYPRODUCTS

LESS ACRYLAMIDE,SAME TASTY PRODUCTSNovozymes Acrylaway ® is the only bioinnovative solution that dramatically reduces acrylamide while ensuring the taste, color, appearance, aroma and nutritional properties of your products.

Whether you produce potato chips, pellet-based snacks, or French fries, Acrylaway is a natural and e�ective way to satisfy your customer‘s demands for healthy and tasty products.

Partner with Novozymes to reduce acrylamide, in your potato-based o�ering, with Acrylaway, the award winning acrylamide-reducing solution.

www.novozymes.com/acrylaway

Please contact: Australia&New ZealandSydney, AustraliaTel. + 61 2 9630 8466 [email protected]

South-East Asia, Kuala Lumpur, MalaysiaTel. + 60 3 8996 1588 [email protected]

Novozymes is the world leader in bioinnovation. Together

with food producers around the world we create

tomorrow’s industrial biosolutions, improving our

customers’ business and the use of our planet’s resources.

million in revenues in 2006 from Vitaminwater. This set the path of global expansion with launches of the product in UK and Australia in 2008, and France in 2009.

Even with such a metamor-phosis in the market, entrants to the market continue to fuel the competition as they rely on herbal enhancements or process-making technology in food science.

lock-anD-kEy MEchanisMReplicating the principle of the enzymatic ‘lock-and-key’ chemical reaction is one method to mask unpleasant fl avours. In this case, the taste receptor acts as the lock. The fi tting-in of the key represents the molecule reception, while the opening of the lock is the taste sensation. Based on this understanding, the flavour modifiers prevents the unlock that triggers the unpleasant taste experience.

For example, WildFlavour’s resolver technology blocks taste receptor’s ability to taste bitterness and astringency, in turn reducing the off-taste issues associated with functional ingredients. Similarly, this principle of chemical reaction is also found in manufacturer David Michael’s flavour modifiers, which are acidity blockers and astringency maskers.

aDDing FlaVour MoDiFiErsCompanies may choose to add organic nutrients or fl avour modifi ers to mask unpleasant taste in the water instead. Dasani’s fl avoured water includes the non-calorie sweetener, Splenda Sucralose. Splenda is manufactured from a multi-step process that selectively replaces three hydrogen-oxygen groups on the sugar molecule with three chlorine atoms. The result is a sweetener that is approximately 600 times sweeter than sugar, which explains for the pleasant taste of the water.

In the same regard, Nutrasweet’s Neotame, another sweetener, is about 8,000 times sweeter than sugar by weight. The advantage of this ingredient is it is rapidly metabolised, and so it does not accumulate in the body. The major metabolic pathway is hydrolysis of the methyl ester by esterases that are present in the body, which yields de-esterifi ed neotame and methanol. Since a minute amount of the sweetener is required to sweeten beverages, the amount of methanol derived from it is relatively small as compared to sweetened juices.

Drink to hEalthBy and large, sweetened enhanced water encourages consumers to increase their fl uid intake. On the



formation of red blood cells and support of the central nervous system.

Unlike the water-soluble vitamin C and vitamin B6, vitamin B12 is used and stored in the liver. Vitamin B12 is primarily found in dairy and meat products. As such, vegans and vegetarians benefit from drinking enhanced water to supplement vitamin B12 in their bodies.

ElEctrically chargED MinEralsElectrolytes are electrically charged minerals that are present in the human body. They are namely sodium, calcium, magnesium, phosphate, chlorine and potassium.

According to the US National Institutes of Health, it is important to maintain an optimal balance of

electrolytes in the body. It allows for the normal functioning of cells and organs, as well as carrying nerve impulses and helping muscles contract. More-over, it also affects the pH levels of the blood and the amount of water in the body.

As such, electrolyte enhanced water is designed to replenish the lost electrolytes in the body, especially after perspiration from strenuous exercise or heat.

Drink For EnErgyEnhanced water may also boost energy. The procatalyst formula, Archaea Active, is created from natural enzymes, proteins and catalysts.

An in-vitro test conducted by FutureCeutical showed that cells treated with Archaea Active formula had stimulated intracellular utilisation of oxygen. This translates into a possible increased energy level, stamina and endurance.

To better benefit drinkers, many companies have designed their enhanced water to contain more than one beverage enhancer. Some brands not only taste pleasant, but they also claim to improve health with the additional vitamin.

Yet, taking into account the additional processes involved and the addition of beverage enhancers, this results in a pricier tag on the bottled water. Consumers are becoming increasingly aware of the health benefits as well as intent on improving their health, leading to a trend of enhanced water drinkers.

other end of the spectrum of enhanced water, beverage enhancers may boost the health of consumers. Some of these ingredients are ChromeMat and epgigallocatechin gallete (EGCG).

ChromeMate is a form of chro-mium, a key ingredient in Sobe life water zero and Jana Skinny Water. Chromium is a nutrient thought to regulate lipid and carbohydrate metabolic processes.

While ChromeMate regulates metabolic processes, EGCG is an agent of green tea, which is associated with weight loss. In order for people to generally lose weight, they have to focus on using as much energy as possible. This can be done when interference to the neurotransmitter nore- p i n e p h r i n e occurs . EGCG acts on the norepinephrine’s modulatory pathway in order to maintain a prolonged effect of norepinephrine on the receptors located at the postsynaptic cleft of the nerve terminal to exert a thermogenic effect, in turn increasing expenditure of energy.

VitaMin in thE WatErAdding vitamin into enhanced water is one of the ways to promote a health beverage. It is important, however, to note that vitamin has to be continually supplied to the body due to its regular discharge from the body. This is attributed to the fact that excess water-soluble vitamin cannot be stored in the body.

Vitamin C is necessary for healthy growth and development. It functions as a repairing tool for

the tissue in the entire body as well as being a requirement for building collagen which makes skin, scar tissue, ligaments, and blood vessels.

As compared to vitamin C, v i tamin B6 is known for supporting immune system. Vitamin B6 produces antibodies in the immune system that fight disease. Furthermore, it supports the normal nerve function and breaks down protein.

T h e a b o v e m e n t i o n e d vitamins are involved in skin repair and support of the immune system. Vitamin B12 is associated with the support of the metabolism through the

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Right Child Nutrition:

StartAlternative sources of key nutrients can play a vital role in infant development, ensuring healthy growth for newborns and small children. By Anna-Maria Stiefel, global manager, and Dr Birgit Hoeft, scientist, infant nutrition, DSM Nutritional Products

CBreast milk sets the gold standard in nutrition for newborns and infants.

It contains all the nutrients infants need to be protected from infections and for sufficient development. Nonetheless, a large number of women across the globe are unable, or choose not to breastfeed for various reasons.

Infant formulae and baby food offer a viable solution to a shortage or lack of breast milk and promote continued health and nutrition, after the breast-feeding age.

These alternative sources of key nutrients can play a vital role in infant development, ensuring healthy growth for newborns and small children.

Modern scientific capabilities enable manufacturers to develop infant formulae to closely match human milk composition and offer various health benefits such as an improved immune response, healthy growth and mental development.

Grow, BaBy, GrowHealthy infant growth is of

paramount importance as it indicates a good rate of physical development.

Nutrients that support linear growth have become a must in infant and follow-on formulae as well as baby foods. It is equally important in the minds of parents.

A recent study found that 62 percent of parents feel that nutrients supporting growth and development are essential ingredients in infant nutrition products.

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essential nutrients is needed to support physical development. Key nutrient groups such as vitamins, minerals, nucleotides and omega-3 polyunsaturated fatty acids (omega-3 PUFAs) promote healthy growth by replenishing cells, maintaining optimal gastrointestinal function and ensuring normal skeletal development.

Sufficient intake of vitamins A, C, D and E improves postnatal growth, and a well-balanced blend of key minerals such as iron, calcium, magnesium, zinc, iodine and copper is critical for children’s ongoing growth and development.

Brain PowerChildren’s mental health is as important as their physical development and is also influenced by diet. Seventy percent of the human brain develops during foetal life, while the remaining 30 percent of development occurs during preschool years.

To support brain development, infants rely on a steady supply of long-chain polyunsaturated fatty acids (LC-PUFAs), especially docosahexaenoic acid (DHA) and arachidonic acid (ARA).

DHA is the most abundant omega-3 fatty acid in breast milk and substantial amounts need to be deposited in the brain during pregnancy and the first years of life to ensure adequate brain development.

Omega-3 fatty acids, such as DHA and eicosapentaenoic acid (EPA), currently available on the market can provide supplementation levels closely matched to human breast milk and are ideally suited to infant formulae. Small children also rely on products rich in omega-3 fatty acids to meet adequate intake (AI) levels.

The WHO recommends

immune maturation and response. During pregnancy, vital antibodies such as immunoglobulin G are transferred from maternal to foetal circulations through the placenta. However, many of the key antibodies disappear within three months after birth.

In the first days to months after birth, while awaiting maturation of the baby’s own immune system, various immunological and bioactive milk components

minimal infant consumption of 40 mg per kg of body weight per day for ARA, and 20 mg per kg of body weight per day for DHA for infants and young children. Mounting evidence suggests there is a link between omega-3 fatty acid intake and children’s mental performance and behaviour.

Choline is another nutrient building block in the brain. Emerging studies show that it may contribute to proper neural

tube development. Choline is essential for normal brain functioning, particularly in areas related to memory, but its natural production generally falls below the required level. Maintaining a good supply of this and other essential nutrients can enhance mental health and development in infants and small children, giving them the best possible start in life.

enhanCe Their immuniTyImmunity describes the state of having sufficient biological defence mechanisms to protect physical and mental health. Being able to fight off diseases and viruses that naturally exist in the environment is especially essential for children.

The immune system begins to develop in the womb and the process continues after birth, with the first two years of life being most crucial.

Nutrition is responsible for some of the factors modulating

act synergistically to provide a passive support system from the mother to her infant. Therefore, it is crucial that the same nutrients found in breast milk are also present in the infant formula.

Certain vitamins, minerals and active ingredients have been shown to have a positive effect. For example, vitamin D is a crucial micronutrient for strengthening the immune system, by helping with the regulation and differentiation of immune cells.

Vitamin D may help protect the respiratory tract from infections and has emerged as a potential risk modifier for auto-immune diseases such as Type 1 Diabetes Mellitus.

Human milk is the best source of nucleotides,

providing about one third of a newborn’s

requirements.



nuCleoTides: immuniTy-BoosTinG moleCulesNucleotides are molecules forming the structure of DNA and RNA and play a key role in numerous intracel lu lar biochemical processes.

Nucleotides affect the innate as well as the cellular immune system and studies suggest potential benefits also to intestinal flora, iron absorption, lipid metabolism and gut development.

Human milk is the best source of nucleotides, providing about one third of a new-born’s requirements. Dietary nucleotides are not considered essential in the traditional sense as they can be synthesised by the body.

However, a number of investi-gators have described dietary nucleotides as conditionally essential during periods of insufficient intake, when there is a high rate of growth such as during infancy, and in the presence of disease.

Furthermore, a study on the effect of nucleotides on immune responses in healthy infants in Taiwan found that fortifying infant formulae with nucleotides helps to reduce the incidence of diarrhoea and upper respiratory tract infections.

The study also found that

0-6 mths 7-12 mths

Vitamin A µg/d 400 500

Vitamin C mg/d 40 50

Vitamin D µg/d 10 10

Vitamin E mg/d 4 5

Vitamin K µg/d 2 2.5

Thiamin mg/d 0.2 0.3

Riboflavin mg/d 0.3 0.4

Niacin mg/d 2 4

TABLE 1

Table 1 illustrates the recommended daily intake of micronutrients for infants

nucleotides help increase concen-trations of serum immunoglobulin A, an antibody that plays a critical role in mucosal immunity.

Infant formula manufacturers in Japan have been using nucleo-tide supplementation since 1965, but it took the rest of the world another 20 to 30 years to catch on to the concept.

Now, the majority of infant formulae and baby food contain nucleotides. The average content of nucleotides in human milk expressed as ‘Total Potentially Available Nucleotides’ (TPAN) is 72 mg/L and supplementation via infant formulae provides an average TPAN content of between 33.5 and 107 mg/L.

As such, although formulae cannot replace breast milk, infant studies suggest those receiving n u c l e o t i d e - s u p p l e m e n t e d formulae gain multiple health benefits, including an improved antibody response following immunisation.

Formula For suCCessInfants and small children may be at risk of nutrient deficiency, if their daily diet is lacking essential vitamins and minerals. Paediatricians currently recommend that all infant and follow-on formulae adhere to the Dietary Reference Intakes (DRIs)

as shown in Table 1. This approach helps achieve

and maintain a nutritional balance supporting infant health and well-being. In order to provide the right balance of nutrients, manufacturers can turn to nutrient premixes for easier quality management and simplified production.

The formulation properties of the ingredients are also critical. Blends of choice do not require flavours to mask the taste, are resistant to oxidation, have a balanced composition and stability.

These requirements help ensure children’s products satisfy the strict quality control procedures in the industry. Safety and quality are of critical importance in the stringently regulated children’s nutrition industry.

Manufacturers must adhere t o a c o n s i s t e n t l y h i g h standard across the globe. In today’s increasingly regulated environment, infant and children’s nutrition product manufacturers require independent accreditation demonstrating ongoing compli-ance with an array of quality and safety standards.

0-6 mths 7-12 mths

Vitamin B6 mg/d 0.1 0.3

Folate µg/d 65 80

Vitamin B12 µg/d 0.4 0.5

PUFA (DHA) % of fat <0.5 <0.5

Choline mg/d 125 150

Taurine mg/100kcal <12 <12

Nucleotides mg/100kcal 5 16 5 16


carbohydrates predominantly may have benefi cial effects, the fermentation of proteins may, at the other side, give rise to substances that have toxic or harmful effects on the host. These aspects show the crucial role the microfl ora plays in colonic and human health.

With the increase in research related to the role of the large intestine, including the gut microfl ora, it is now obvious that this part of the body plays an important role in the maintenance of health and wellbeing. By Hélène Alexiou, nutrition communication manager, Beneo-Institute

Digestive Health:

MatterGuts

Of

Over the past 15 years, food companies have intensively supported

scientifi c research on prebiotics and provide ingredients that support the maintenance of a healthy microfl ora. As a conse-quence, inulin and oligofructose from chicory have been intensively studied for prebiotics.

A refi ned concept of healthy microflora and how dietary fi bres such as inulin and oligo-fructose can contribute to it, is discussed here.

The physIOlOgy aspecTThe gastrointestinal tract is host to a large population of microorganisms. And the colon is by far harbouring the highest bacterial density within the gut, with 1,011 to 1,012 cfu/grm. As such, its physiology is controlled to a large degree by the gut fl ora, notably through the fermentation of indigestible compounds and

deVelOpmenT Of The preBIOTIc cOncepT The prebiotic concept is a nutritional concept covering extensive research done in the past 20 years, which has the vocation to support a healthy gut flora. It rose with early observations regarding the ability of certain oligosaccharides to modulate the microfl ora composition.

These observations were extended by Gibson and Roberfoid in 1995, who developed the

GutsGutsthe generation of secondary metabolites, such as short-chain fatty acids (SCFA).

The main substrates available for the colonic microbes are constituted by non-digestible carbohydrates and proteins. Whereas the fermentation of



prebiotic concept. This concept was and is based on the selective stimulation of intestinal bacteria that are positively associated with host health and wellbeing. It has been subject to intensive nutritional research, has been refined and is confirmed by scientists, most recently by an expert panel under the umbrella of the International Life Science Institute.

The more data is accumu- lated, the more it wil l be recognised that such changes in the microbiota’s composition, especially increase in bifido-bacteria, can be regarded as a marker of intestinal health.

The InulIn & OlIgOfrucTOse effecTs It was deemed important to establish clear criteria for defining a prebiotic. Such criteria were defined as such: • Non digestibility• Fermentability • The selective stimulation of

the growth and/or metabolic activity of one or a limited number of intestinal bacteria beneficially associated with health and well-being.

The last criterion is definitely key in demonstrating that a given food ingredient is a prebiotic. It is also the most difficult to fulfil and distinguishes a prebiotic from a fermentable, but non-prebiotic dietary fibre.

In a recent evaluation done by a group of scientists from ISAPP (International Scientific Association for Probiotics and Prebiotics), it was concluded that only few ingredients satisfy the criteria of classification of a given food constituent as prebiotic, and are currently considered to be confirmed prebiotics.

These are inulin-type fructans,

intervention trials today, all show a consistent and selective increase mainly in bifidobacteria counts, and in some cases in lactobacilli.

The efficient shift of the composition of the intestinal microbiota, by increasing the level of bifidobacteria can be regarded as a marker for a healthy flora. This selective modulation was strikingly shown in various target populations, from healthy adults, to infants and elderly, and patients suffering from gastrointestinal diseases.

In addition, the fermentation of inulin and oligofructose was shown to result in a favourable

and physiological activity of the microflora have been widely demonstrated. The consistent increase in bifidobacteria is often associated with other physiological relevant markers, hence substantiating the fact that fructans support normo-biosis and a healthy gut flora.

With the increase in research related to the role of the large intestine, including the gut microflora, it is now obvious that this part of the body plays an important role in the maintenance of health and wellbeing.

galactans and lactulose (a non-digestible sugar mainly used as laxative). For other ingredients so far, it was concluded that the evidence is currently not as convincing as for fructans or galactans, as they are mainly lac-king human intervention studies.

BenefIcIal effecTs On BIfIdOBacTerIa The initial main focus on inulin and oligofructose was their effects on the indigenous gut microbiota. Their influence on the composition of the colonic microbiota has been studied widely, and in excess of 15 human

profile of metabolites, by notably giving rise to short-chain fatty acids (SCFA), lactic acid and gases. SCFA, and in particular butyrate are considered as beneficial metabolic end-products for the colonic physiology. This increase in SCFA production is further accompanied by a decrease in the luminal pH. On the other side, potentially toxic metabolites, notably markers of proteolytic activity are reduced upon inulin and oligofructose intake.

Of guTsy ImpOrTanceThe ef fects of inul in and oligofructose on the composition

General ProPerties

• Non-pathogenic, non-toxigenic

• Not associated with diseases

• Often lower in dysbiosis

• Higher in breast-fed infants

• Low inflammatory potential

enerGy MetabolisM

• Saccharolytic

• Organic acid formation

• (Intermediate) lactic acid formation

• pH reduction

• Lack of amine formation

• Lack of hydrogen sulphide formation

• Lack of nitrite formation

seConDary MetabolisM

• Vitamin production

• Antimicrobial substance production

• May act as immuno-modulators

• No formation of toxic chemicals


Metabolic syndrome is a rapidly growing disease known to increase the risk of heart disease and diabetes by up to fi ve-fold. By Vanessa Lacuesta and Daniel Yap, Davos Science

actionmetabolic syndromeactionmetabolic syndrome

against

Palm Tocotrienols:

metabol ic syndrome comprises of dyslipidemia (elevated triglyceride and low HDL ‘good’ cholesterol levels),

high blood pressure (hypertension), obesity and insulin resistance. This rapidly growing disease is known to increase the risk of heart disease and diabetes by up to fi ve-fold.

Results from population studies have shown that the global prevalence of metabolic syndrome among people over 60 years of age ranges between 20 to 45 percent depending on geographical regions. The highest incidence is found in the US and in developed European and Asian nations.

Globally, metabolic syndrome succeeds to elicit a high level of concern and interest, as indicated by no less than 3.3 million hits on Google in addition to more than 33,000 scientifi c papers published on this complex disease.

TRigLYCeRiDes & ChOLesTeROLTriglycerides and cholesterol comprise the majority of blood lipids. Both lipids are produced by the liver with a small proportion obtained from the diet.

Blood lipids help carry out bodily functions and are essential in maintaining cellular health and hormonal balance. Poorly controlled blood lipid

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levels can lead to medical conditions closely linked to metabolic syndrome.

Being insoluble in blood, triglycerides and cholesterol require lipoproteins such as LDL and HDL to serve as carriers that will transport them to other parts of the body.

Certain carriers such as small and dense LDL (sd-LDL) are more prone to oxidation, a chemical reaction that initiates the chain of events leading to fatty plaque formation (atherosclerosis). As a result, high levels of sd-LDL in the blood magnify the risk of developing heart disease.

Triglycerides are often overlooked when assessing the risk of metabolic diseases. At greater than 200 mg/dl, triglycerides independently increase the risk of heart disease and stroke.

In addition to jeopardising metabolic health, triglyceride levels when uncontrolled can lead to the swelling of the pancreas, the organ which helps maintain blood sugar levels. Moreover, high triglyceride levels may also disrupt liver health and worsen diabetes-related complications.

Two types of cholesterol are of clinical importance when considering metabolic health: LDL ‘bad’ cholesterol and HDL ‘good’ cholesterol. Sustainably high levels of LDL-cholesterol hasten atherosclerosis, hence laying down the framework for cardiovascular disease, blood clots and strokes.

The Rising sTaR Of ViTamin e Natural vitamin E has long been used in dietary supplements mainly due to its superior anti-oxidation properties. There are two main families of natural vitamin E, namely tocotrienols and tocopherols. Each of which has four isomeric forms: alpha, beta, gamma, and delta.

Tocopherols are abundant in temperate oil seeds like soy, corn and rapeseed, while tocotrienols are found mainly in tropical oil seeds, such as palm fruits and rice bran.

For a long time, tocotrienols have hidden behind the shadows of the more popular tocopherols. Subsequent research highlights the distinct biochemical properties and emerging potential health benefits of tocotrienols. In addition, evidence has demonstrated that tocotrienols possess 60 times more superior anti-oxidant activity than tocopherols.

Recently, tocotrienols have gained the scientific community’s attention for its potential in lowering triglycerides, cholesterol and sd-LDL levels. Promoting lipid balance by addressing lipid abnormalities is important in curbing the steady rise in metabolic syndrome worldwide. E

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Tocotrienol Isoforms Tocotrienol

CH3

R1

R2

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R3

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R1 R2 R3

α: CH3 CH3 CH3

β: CH3 H CH3

ϒ: H CH3 CH3

δ: H H CH3

Chemical structure of tocotrienol

Tocotrienol

Trig

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p 0.006

mg/dl

StartEnd

Placebo

250

200

150

100

50

Tocotrienols lower triglyceride levels by 28%

Triglyceride levels in tocotrienols and placebo groups after eight weeks

Tocotr ienols ’ chemical profi le coupled with the growing pool of scientific evidence on their effective lipid lowering properties defi nes tocotrienols as the vitamin E of choice when addressing metabolic syndrome.

LiPiD BaLanCeThe suppression of high serum lipids by tocotrienols were demonstrated by metabolic research institutes. Qureshi fi rst demonstrated the effective cholesterol-suppressive action of tocotrienols in humans with elevated cholesterol levels.

In the study, subjects given tocotrienols at 200 mg per day showed a 13 percent reduction in their serum cholesterol levels after four weeks of supple-mentation. Similarly, tocotrienols taken at a lower dose of 100 mg per day were shown to lower total blood cholesterol and LDL-cholesterol by 20 and 25 percent respectively in humans.

Compared to tocopherol, tocotrienols display unique cholesterol-lowering properties. In a randomised study of patients with mildly elevated cholesterol levels, tocotrienols

from their ability to inhibit proteins that regulate the production of blood lipids in the body.

While individual triglycerides and cholesterol levels are the established metabolic parameters, taking the proportion of HDL to LDL cholesterol (HDL/LDL ratio) in the blood is a recognised predictor of heart and metabolic disease risk. In a study conducted in humans with elevated cholesterol levels, tocotrienols increased HDL to LDL ratio by 53 percent, suggesting that the nutrient can help achieve healthy blood lipid levels.

Moreover, clinical studies also explored tocotrienols’ role in enhancing the effects of lipid-lowering medications. Qureshi showed that the combination of tocotrienols and cholesterol-lowering medication, lovastatin, reduces lipid parameters by 20 to 25 percent in patients with elevated cholesterol levels.

significantly reduce total blood cholesterol and LDL-cholesterol as compared to 500mg per day of tocopherols.

The lipid-lowering effects of tocotrienols are not limited to cholesterol alone. In a double-blind, placebo-controlled study conducted in Japan, subjects in the tocotrienol group supplemented with 120 mg per day of tocotrienols, showed reduction in their triglyceride levels by 28 percent from baseline.

Interestingly, while triglyceride levels decreased in these patients, triglyceride levels of subjects in the placebo group were noted to have increased (refer to fi gure 2). Moreover, there was a decrease in the levels of triglyceride carriers and sd-LDL in the blood samples of patients taking tocotrienols.

With regards to their triglyceride-lowering effects, researchers have demonstrated that the ability of tocotrienols to decrease triglyceride levels, stems

1FIGURE

2FIGURE



Tocopherols are abundant in temperate oil seeds like soy, corn and rapeseed.

anTi-meTaBOLiC BenefiTs In addition to its lipid-lowering properties, scientifi c evidence has shown that tocotrienols inhibit atherosclerosis. In a human clinical study conducted in 50 patients with narrowed neck blood vessels, tocotrienols reversed narrowing in 40 percent of these patients, compared to only eight percent in the placebo group.

In another study, tocotrienols reduced blood clot formation within blood vessels suggesting a potential role in attenuating the risk of stroke. To reinforce its role in promoting healthy blood vessels, a human clinical trial conducted by researchers in Malaysia demonstrated that the nutrient improved the ability of blood vessels to adapt to changes in blood pressure levels (blood vessel compliance, when given at 50 to 200mg per day for two months.

Insulin resistance heralds the beginning ofdiabetes, a debilitating consequence of metabolic syndrome. Insulin is a chemical that helps regulate blood sugar levels in the body. When the body becomes resistant to the action of insulin, blood sugar levels remain elevated even in the presence of high insulin activity.

Tocotrienols are shown to help reduce blood sugar levels in human and animal studies. One study demonstrated that tocotrienols-fortifi ed diet enhances insulin sensitivity suggesting its potential in addressing diabetes and its complications.

naTURaLLY safe Tocotrienols have long gained the recognition for their role as super anti-oxidants. The natural palm

tocotrienols are proven to be safe, non-irritant and non-mutagenic.

In 2010, the US Food and Drug Administration (FDA) granted palm derived tocotrienols the Generally Recognized As Safe (GRAS) status. The

nutrient is available as oils, powders, emulsions, s u i t a b l e f o r d i r e c t incorporation into food and beverage formulations.

OUTLOOK fOR TOCOTRienOLsMetabolic syndrome is one of the most common health concerns of our time. By 2030, the number o f o b e s e i n d i v i d u a l s suffering from metabolic syndrome approaches one billion worldwide.

By following a healthyd i e t , e x e rc i s i n g a n d

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Metabolic syndrome comprises of dyslipidemia, hypertension, obesity and insulin resistance.

In another study, tocotrienols reduced blood clot formation within blood vessels suggesting a potential role in attenuating the risk of stroke.

giving the body proper supplemental nutrition, the incidence of this syndrome can be substantially reduced. Palm tocotrienols, through their broad spectrum lipid lowering properties, may be used together with lifestyle modifi cations to stamp out metabolic syndrome.

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