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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.

Regulators begin to impact functional food efforts, yet opportunities remain, as we explore nutritional ingredient trends.

Proteins are central to formulations, for both their nutritional and functional characteristics. The industry focuses on protein ingredient quality through analytical testing.

Manufacturers weigh in on upcoming ingredient and formulations trends, from dietary fiber to green tea extracts, low-fat to satiety-enhancing foods.

Many consumers say satiety, the feeling of fullness after eating or drinking, is important when making food and beverage choices, according to a 2008 survey conducted by The NPD Group for Dairy Management Inc.™ (DMI).

Satiety-enhancing foods include some that are able to fill the gut but be markedly reduced (e.g., fiber, polydextrose), while others will affect the release of gut hormones, influencing satiety and appetite.

Fiber is a hot trend. Securing a fiber content claim is relatively straightforward. Going beyond a basic fiber claim will provide differentiation, but it requires careful selection of the specific dietary fiber.

Epigallocatechin gallate (EGCG), the major catechin in green tea, is associated with reduced risk of cancer; improved gastrointestinal and cardiovascular health, glucose metabolism; and alleviation of allergies and arthritis.

Studies report on topics from consumers’ moods toward food to a few of particular significance to women’s health.

Colloides Naturels’ revolutionary Fibregum[tm], 100% acacia gum, has been proven to significantly reduce the total glycemic index of food products.