Once again, Prepared Foods, under its NutraSolutions brand, offers the “Ingredients for Health Reference” to provide market data and information on commercially available ingredients that assist in the development of products targeting various health benefits. From ingredients such as chia seed and red tomato for antioxidant supplementation, to the colors, flavors and textures used to make nutraceutical products attractive and palatable, this section offers a comprehensive range of information.
The categories are as follows:
• Antioxidants for Health
• Bone and Joint Health
• Cancer: Reducing Risk
• Cardiovascular Health
• Cognitive Health
• Diabetic Benefits
• Digestive Health
• Energy and/or Sports Performance
• Eye Health
• Immunity Enhancement
• Weight Management and
• General Health
Diabetic Benefits
Global product launch activity with specific diabetic positioning remained stagnant in 2011, according to global product launch statistics tracked by the Innova Database, with similar numbers of product launches recorded as to those of 2010. Meanwhile, the number of people diagnosed with the disease continues to escalate worldwide. It seems manufacturers shy away from targeting this group of consumers directly, but prefer to focus on new product development in the sugar-free, no-added-sugar and low-sugar space to garner interest from the wider demographic of health-conscious consumers, not just diabetics or the obese. There was a 3% increase in global product launch activity for these three sugar positionings in total from 2010 to 2011, with projections for a further increase in 2012 predicted. The increased use of low-calorie, natural sweeteners, such as stevia, offers much hope for the diabetic population.
—Lu Ann Williams, Innova Market Insights, helpdesk@innovami.com, www.innovadatabase.com
Controlling Sugar
Focusing on sugar absorption, Prenulin Natural Glucose Support, new from Pharmachem, is a unique and proprietary combination of L-arabinose and a choice of food-bound chromium, or Chromax Chromium Picolinate. The formula provides glucose absorption and insulin-control capabilities. L-arabinose in Prenulin works by inhibiting the digestive enzyme sucrase, delaying the digestion and absorption of sucrose, thereby preventing the sugar from being broken down, so it will be less likely to be converted to fat. Two studies showed that Prenulin can significantly lower both circulating glucose and insulin levels after consumption of a 70g sucrose challenge, compared to placebo. It is suitable for both foods and beverages. Mitch Skop, 800-526-0607 (1-201-246-1000 outside the U.S.), sales@pharmachemlabs.com, www.pharmachemlabs.com
Reduce Blood Glucose
The fleshy, flavorful leaves of purslane (Portulaca oleracea) have a long history as both a food and medicine. Validated by proprietary science, Portusana (EFLA 308), from Frutarom, relies on a multi-component system, acting on three key mechanisms of glucose metabolism: modulation of cell sensitivity to insulin; reduced glucose absorption from the intestine into the blood stream; and increased glucose uptake from the blood stream into the cells. In an observational study over five weeks, Portusana normalized blood glucose in individuals with elevated levels. In addition, a placebo-controlled, randomized clinical study of 63, type 2 diabetic patients taking blood glucose-lowering medication was conducted. The extract significantly reduced the concentration of glycosylated hemoglobin (HbA1c) compared to placebo. In both studies, the extract was considered safe and well-tolerated. Portusana is an ideal ingredient for inclusion in formulations that focus on glucose metabolism, healthy weight loss and healthy aging products. Frutarom, Eden Somberg, technical specialist, 952-303-1845, ESomberg@frutarom.com, www.portusana.com
Don’t Resist This Starch
Promising results from two recently published studies support Ingredion’s Hi-maize resistant starch’s benefits for glycemic health. A recent clinical trial (April 2012 Journal of Nutrition), found a greater than 50% improvement in insulin sensitivity in overweight and obese men after they consumed three tablespoons of Hi-maize resistant corn starch as a dietary supplement. A second published study in the Journal of Nutrition and Metabolism concluded that the fermentable resistant starch component of whole grains and legumes may be responsible for the subsequent-meal glycemic and insulin effects of these whole foods. In other words, eating intact, whole grains and legumes at one meal helps reduce the glycemic and insulin responses of the next meal, and even meals consumed the next day, because of the resistant starch. Ingredion, www.foodinnovation.com/hi-maize NS
