Food Business News - November 17, 2015 - (Page 44)

Health and Wellness Targeting bone and joint health A number of ingredients may improve the quality of life for consumers interested in keeping active part of healthy aging is bone and joint health. Mobility is a key to maintaining an active lifestyle and is the centerpiece for fending off such chronic conditions as obesity, diabetes and heart disease. Ingredient suppliers are focused on offering solutions for food and beverage manufacturers interested in targeting the market for bone and joint health. Fortitech, a business unit of DSM, Heerlen, The Netherlands, offers a variety of premixes that feature ingredients that aid in maintaining bone and joint health. Nutrients that may impact bones include calcium and vitamin D as well as magnesium, vitamin K1, vitamin K2 and vitamin C. The company also offers several ingredients for joint health, including chondroitin sulfate and glucosamine and omega-3 fatty acids. At SupplySide West, held this past October in Las Vegas, Rousselot, Son, The Netherlands, exhibited a number of solutions from the company's portfolio of protein-based ingredients. Two such ingredients were its Peptan branded collagen peptides as well as gelatin-based products. Collagen is the most abundant protein in the human body and is a key constituent of all connective tissue. Collagen peptides are the hydrolyzed form of collagen. Peptan collagen peptides are natural, bioactive ingredients A 44 FOODBUSINESS NEWS ® that have been developed to deliver multiple health benefits and functional properties. The ingredient has been shown to offer advantages in such key areas as healthy aging where scientific studies suggest it may help maintain healthy joints, muscles and bones; in sports nutrition by supporting muscle regeneration and helping healthy joints stay flexible and comfortable; and in appetite regulation where it provides a satiating effect that is often associated with proteins. Containing 97% protein on a dry weight basis, Peptan represents a choice for product developers who want to increase the protein content of products. The ingredient is also versatile and may be added into a variety of applications, including functional foods and beverages, protein bars and powders. Gelatin provides a method of incorporating additional protein into end products. Rousselot's gelatins contain more than 85% protein and are natural in origin, according to the company. Gelatin contains 18 different amino acids, including 8 out of the 9 essential amino acids, and also has good organoleptic properties. Due to its gelling, foaming, emulsifying and binding properties, it is a useful ingredient in dairy product and confectionery applications. The company offers ProTake P, a hydrolyzed gelatin with 90% t i content t t th ff protein thatt offers neutral organoleptic and functional properties, according to the company. The ingredient may enable food and beverage manufacturers to meet increased demand for protein-enriched foods and beverages, or to reformulate existing products. Gelita, which has a U.S. office in Sergeant Bluff, Iowa, also exhibited its collagen products at the SupplySide West trade show. The company showcased the clean label attributes of its products. "Consumers demand clean label formulations and ingredients," the company said. "Gelita Collagen Proteins, both gelatin and collagen peptides, satisfy this trend. As pure natural protein derived from natural raw materials, collagen proteins have enjoyed F.D.A.'s GRAS (general recognized as safe) status for decades, have no E-Number, do not cause allergic reactions and have been found in our grandmothers' kitchens for years. And with diverse technical properties, collagen proteins are the ideal fit for many favorite foods and beverages ..." Cargill, Minneapolis, offers Regenasure glucosamine, a dietary supplement that may be formulated into food and b li ti tto maini beverage applications tain joint health. The product is the only vegetarian glucosamine on the market, according to the company. It is sourced from shellfish and recognized as being GRAS by the Food and Drug Administration. Applications the ingredient may be formulated into include beverages, including dry mix, sports drinks, teas and functional waters. It also may be added to such grain-based applications as granola bars and ready-to-eat cereals, and dairy formats as yogurt and fruit smoothies. Glanbia Nutritionals, which has a U.S. office in Fitchburg, Wis., manufactures and markets TruCal calcium from milk for bone health. Bones are subject to breakdown, repair and rebuilding and minerals such as those found in TruCal may aid in maintaining bone health. Research has shown that TruCal is both readily absorbed and highly bioavailable, according to the company. The ingredient may be used in a variety of applications, including beverages, dairy products, nutritional bars, sports nutrition products, baked goods, confectionery and fruit preparations. FBN - Keith Nunes knunes@sosland.com November 17, 2015

Table of Contents for the Digital Edition of Food Business News - November 17, 2015

Food Business News - November 17, 2015
Starbucks becoming a ‘food destination’
Sugar, corn sweetener court battle under way
Beverage Business News - Redesigning fruit juice
Table of Contents
Web Contents
Editorial - Climate change takes center stage in Paris
Hain earnings surge; U.S. grocery sales disappoint
Local promotions set to sizzle as a menu trend
Smucker focuses on redefining the coffee experience
Kraft Heinz integration showing progress
Credit Suisse lowers Dean Foods’ stock to ‘underperform’
Dean Foods betting big on DairyPure brand
Food waste reduction 2.0
TreeHouse Foods to acquire ConAgra’s Private Brands business
Efficiency gains drive TreeHouse earnings
Seneca acquires largest maraschino cherries maker
Popchips names new c.e.o.
Amazon dips foot into food delivery in L.A.
Schwan simplifying ingredient list across entire product line
Washington - Producer groups begin to take sides on T.P.P.
Ingredient Innovations - High-oleic options
Health and Wellness - Targeting bone and joint health
New Menu Items
Ingredient Market Trends - U.S.D.A.’s Crop Production and WASDE reports bearish
Ingredient Markets
Supplier Innovations and News
Marketplace
Ad Index

Food Business News - November 17, 2015

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