Wellness Foods - December 2007 - (Page 12)

açai, acerola, aloe, anthocyanins, antioxidants, beta-carotene, blackberries, blood InterHealth Nutraceuticals (www.interhealthusa. com) CitriMax and Super CitriMax formulations. Trends in Living Color Check out the following video interviews with wellness experts at www.wellnessfoodsonline.com: • “Red Hot Reds – and Blues and Purples: the Video,” by Rodger Jonas, Ph.D., business development manager for PL Thomas Inc. (wellnessfoodsonline.com/RedHotReds) • “Dairy Ingredient Trends,” by Brian Surratt, senior scientist at Cargill CTS (wellnessfoodsonline.com/DairyIngredientTrends) • “New Directions for Fibers and Resistant Starch,” by Harvey Chimoff, director of marketing for Tate & Lyle (wellnessfoodsonline.com/NewDirectionsforFibers) • “Wellness for the Soul Packaging,” by Ed Klein, vice president of environmental affairs for Tetra Pak Inc. (wellnessfoodsonline. com/SustPackaging) Fiber Power Next year could be the year for resistant starch, too. “The outlook for natural resistant starch in 2008 is bright,” states Rhonda Witwer, nutrition business development manager for Bridgewater, N.J.-based National Starch Food Innovation Inc. (www.foodinnovation.com), makers of HiMaize resistant starch from corn. “Its fermentation in the gut is critical for important metabolic benefits, including increased satiety, increased fat burning and increased insulin sensitivity in healthy people as well as individuals with type 2 diabetics, as well as reduced body fat in animal models. These metabolism benefits differentiate resistant starch from other types of non-fermentable fiber.” MGP Ingredients Inc. (www.mgpingredients. com), Atchison, Kan., makes its Fibersym resistant starch from wheat. Able to deliver 70 percent total dietary fiber, it has a low water-holding capacity that allows for higher levels of inclusion to achieve labeling benefits as a nearly invisible source of natural fiber. Tate & Lyle Inc. (www. tateandlyle.com) Decatur, Ill., also recognizes the promise of resistant starch, entering the field with Promitor brand of resistant starch (see “New Ingredient Profiles,” page 8). Other “prebiotic” fibers and starches, such as oligosaccharides, fructo-oligosaccharides and inulin, also are trending up. “It’s pretty clear the industry is moving to incorporate more natural fibers within their formulas,” notes Darren Schubert, vice president of Grain Millers Inc. (www.grainmillers.com), Eugene, Ore. “This is because the industry is beginning to realize the potential of food ingredients and their relation to long-term health. Today’s R&D teams are focusing more on this potential and processing with more natural or organic, chemical-free ingredients.” Schubert also notes the rising interest in oat fiber and oat bran, “not just because of its high content of insoluble fiber and beta glucans, but additional key health benefits.” oriented foods and beverages overseas, coupled with the rising immigrant population bringing those traditions with them; and the subsequent fact our current generation of consumers doesn’t seem to have problems discussing healthy bowel function. As an example of how strong the probiotic trend is, GMA/FPA, citing separate sources, reported in November that Paris-based Groupe Danone (www.danone.com) posted nearly $2 billion in worldwide sales last year of its Activia yogurt product featuring its patented probiotic bacteria. This figure is up 30 percent over last year’s sales. According to GMA/FPA, analysts say Activia’s introduction in the U.S. (through its Dannon division) “was one of the most successful product launches in recent food-industry history, with sales expected to reach $300 million this year.” Danone expects Activia and its Danactive brands to account for 40 percent of its yogurt business in 2008. Last year saw critical mass arrive for weight-management ingredients that target satiety as opposed to caloric balance. Sugar replacers are still big business, but those with added satiety effects, such as inulin, or exotic botanical extracts such as the South Asian fruit Garcinia cambogia, are proving attractive. Garcinia cambogia, shown to suppress appetite and inhibit fat production, is the main ingredient in Benicia, Calif.-based Red Hot Reds – and Purples and Blues Goji, also known as the wolfberry, promises to become as popular as the suddenly ubiquitous açai berry. The red hot reds trend is on fire. “Exotic, highly fashionable fruits such as açai berries, goji berries and pome- 12 | December 2007 www.wellnessfoodsonline.com Food Processing’s Wellness Foods™ http://www.interhealthusa.com http://www.interhealthusa.com http://www.wellnessfoodsonline.com http://www.wellnessfoodsonline.com/RedHotReds http://www.wellnessfoodsonline.com/DairyIngredientTrends http://www.foodinnovation.com http://www.wellnessfoodsonline.com/NewDirectionsforFibers http://www.wellnessfoodsonline.com/NewDirectionsforFibers http://www.wellnessfoodsonline.com/sustpackaging http://www.wellnessfoodsonline.com/sustpackaging http://www.mgpingredients.com http://www.mgpingredients.com http://www.danone.com http://www.tateandlyle.com http://www.tateandlyle.com http://www.grainmillers.com http://www.grainmillers.com http://www.wellnessfoodsonline.com

Table of Contents Feed for the Digital Edition of Wellness Foods - December 2007

Wellness Foods - December 2007 Well Noted Healthbites New Ingredient Profiles Wellness Trends in 2008 On the Shelf Expert Opinion

Wellness Foods - December 2007

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