Culinology - September 2017 - 47
PETITS fours
Probiotics emerging as key
functional food ingredients
While the clean label trend has brought the
perception that less is more to the forefront
of food and beverage product development,
consumers are still interested in products with
added ingredients that provide a functional
benefit. The benefits consumers are seeking the most include weight management,
cardiovascular health, energy, digestive
health and immune function, according to
the International Food Information Council
Foundation's (IFIC) 2017 Food & Health
Survey.
Breaking down the benefits further, the IFIC
survey showed younger adults between the
ages of 18-34 are most interested in weight
management and energy. Older consumers
between 65-80 are most interested in weight
management, cardiovascular health and digestive health.
Ingredient suppliers specializing in probiotics are developing new ingredients targeting
many of the functional benefits where consumers have expressed an interest. While the
effect of probiotics on digestive health is well
documented, researchers are developing probiotics that address other health conditions.
For example, this past May DuPont
Nutrition & Health, St. Louis, introduced
Howaru Shape, a probiotic formula the company said is clinically proven to reduce waist
circumference in overweight adults. When
combined with the company's prebiotic fiber
Litesse Ultra, DuPont Nutrition & Health said
study data showed a reduction in fat mass
and trunk fat among research subjects.
Ganeden, a probiotics ingredient manufacturer based in Cleveland, recently introduced Staimune, an ingredient that utilizes
the cells of the probiotic GanedenBC30 to
support immune health, according to the
company. The ingredient is officially labeled
as "inactivated Bacillus coagulens GBI-30,
6086." Staimune is considered Generally
Recognized As Safe (GRAS) by the Food and
Drug Administration.
The company said Staimune provides an
option for product developers that want to focus specifically on immune health and those
with processes that cause formulation challenges for live probiotics because the ingredient does not alter the flavor or texture profiles
of finished goods.
With regards to heart health, UAS Labs,
LLC, Wausau, Wis., offers Lactobacillus reuteri NCIMB 30242, which is sold under the
brand name LRC. The ingredient supports
the body's ability to eliminate cholesterol and
maintain the normal amount of cholesterol the
body produces, according to the company.
The ingredient, which is self-affirmed GRAS
in the US, is effective because it produces an
enzyme called bile salt hydrolase that breaks
apart bile acids, resulting in support of LDL-C
levels in blood, the company said.
Probiotics are
being added to
a wide variety of
food and beverage
applications.
SEPTEMBER 2017 | Culinology |
47
Table of Contents for the Digital Edition of Culinology - September 2017
Culinology - September 2017
Table of Contents
President's Letter - Big ideas in Culinology
Emerging Trends - Taking sausage to the next level
Flavor Trends - Condiment creations - What's next?
Ingredient Trends - The seeds of beverage innovation
Campbell moves beyond pea soup
A broader market for plant protein
Member Profile - Those who can, teach Culinology
Sage advice from the professor
Expert Voices - Futuristic 'clean meat'
Food safety - High-pressure processing evolves
Industry News
Petits Fours
News Bites
Ad Index
Culinology - September 2017 - Table of Contents
Culinology - September 2017 - 2
Culinology - September 2017 - 3
Culinology - September 2017 - President's Letter - Big ideas in Culinology
Culinology - September 2017 - 5
Culinology - September 2017 - Emerging Trends - Taking sausage to the next level
Culinology - September 2017 - 7
Culinology - September 2017 - 8
Culinology - September 2017 - 9
Culinology - September 2017 - Flavor Trends - Condiment creations - What's next?
Culinology - September 2017 - 11
Culinology - September 2017 - 12
Culinology - September 2017 - 13
Culinology - September 2017 - 14
Culinology - September 2017 - 15
Culinology - September 2017 - 16
Culinology - September 2017 - 17
Culinology - September 2017 - Ingredient Trends - The seeds of beverage innovation
Culinology - September 2017 - 19
Culinology - September 2017 - Campbell moves beyond pea soup
Culinology - September 2017 - 21
Culinology - September 2017 - A broader market for plant protein
Culinology - September 2017 - 23
Culinology - September 2017 - Member Profile - Those who can, teach Culinology
Culinology - September 2017 - 25
Culinology - September 2017 - 26
Culinology - September 2017 - 27
Culinology - September 2017 - Sage advice from the professor
Culinology - September 2017 - 29
Culinology - September 2017 - Expert Voices - Futuristic 'clean meat'
Culinology - September 2017 - 31
Culinology - September 2017 - 32
Culinology - September 2017 - 33
Culinology - September 2017 - 34
Culinology - September 2017 - 35
Culinology - September 2017 - 36
Culinology - September 2017 - Food safety - High-pressure processing evolves
Culinology - September 2017 - 38
Culinology - September 2017 - 39
Culinology - September 2017 - Industry News
Culinology - September 2017 - 41
Culinology - September 2017 - 42
Culinology - September 2017 - 43
Culinology - September 2017 - 44
Culinology - September 2017 - 45
Culinology - September 2017 - Petits Fours
Culinology - September 2017 - 47
Culinology - September 2017 - 48
Culinology - September 2017 - News Bites
Culinology - September 2017 - Ad Index
Culinology - September 2017 - 51
Culinology - September 2017 - 52
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