Consumers continue to eat and drink for health and are willing to pay more for functional properties. Probiotics, long limited to the dairy sector, are quickly expanding their potency and reach, while food formulators find new uses for galacto-oligosaccharides; not only do they help with taste and texture, but also with satiety.
Continuing scientific studies investigate the ability of omega-3s and antioxidant foods -- such as chocolate, spices, green tea, soy and fruit -- to assist with a range of health issues, including heart health, cognitive function and diabetes.
Consumers equate blueberries with antioxidant power and readily accept them incorporated into any product. Based on data from the USDA Human Nutrition Research Center on Aging, Boston, blueberries are among the fruits with the highest antioxidant activity.
Microorganisms have long been a part of the human diet. In particular, the Lactobacillus genus of bacteria has been consumed for centuries, after it was found the organisms were useful in increasing the shelflife of meat or milk, through fermentation.
A new, “nutricosmetic” study has found daily oral supplementation with Lyc-O-Mato®, a natural, lycopene complex will enhance the protective properties of the skin; An ingredient for brain support, Cereboost™, from Naturex, has been granted the NutrAward 2010 for Best New Ingredient of the year.
Researchers uncover a
“digestive symbiosis” between milk oligosaccharides and Bifidobacteria .
The health benefits of other components found in milk--from CLA to whey
proteins--are being investigated and commercialized.
Proteins are central to formulations, for both their nutritional and functional characteristics. The industry focuses on protein ingredient quality through analytical testing.
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