L. Steven Young, Ph.D.L. Steven Young, Ph.D.PrincipalPrincipal

Steven Young WorldwideSteven Young WorldwideHouston, TXHouston, TX281-596-9603281-596-9603

steve@stevenyoung.netsteve@stevenyoung.net

Nutrition & Ingredient Trends Nutrition & Ingredient Trends and Opportunities: and Opportunities: A Food Technologist’s ViewA Food Technologist’s View

Nutrition, Ingredient, and Other Technical Trends Related to Successful Product Development

The Assignment…..

Keys to Successful Product DevelopmentKeys to Successful Product Development

Create foods with more real and substantiated technical points-of-difference

Create foods with more consumer benefits (more reasons to buy)

Create foods that are defensible and sustainable

New Product Development 2004-2005New Product Development 2004-2005 ((New Products MagazineNew Products Magazine,Jan,2005),Jan,2005)

% of Respondents

2004 2005

Health 40 43

Convenience 37 19

Taste 26 23

Nutrients 12 28

Portion Control 11 0

“Natural” 11 6

New Product Development 2004-2005New Product Development 2004-2005 ((Prepared FoodsPrepared Foods,Feb,2005),Feb,2005)

% of Respondents

Likely Somewhat No

Reduced Fat 79.3 16.7 4.0

No Fat 50.1 23.7 26.1

High Protein 52.3 32.0 15.7

Low Carb 63.2 26.0 10.7

Reduced Sugar 64.6 26.8 8.6

Sugar Free 52.6 25.6 21.8

Low Glycemic Index 34.2 33.0 32.8

Low Calorie 67.1 25.8 7.1

Key TrendsKey Trends

New dietary guidelines Focus on obesity; weight management “Old” vs. “new” school nutrition Allergens (& allergen-free foods) Impact of “Culinology” Malnutrition Functional foods Foods for chronic diseases Managing nutritional efficacy Substantiating nutritional claims

New Dietary GuidelinesNew Dietary Guidelines

Eat less; exercise moreLimit intake of saturated fats, total

fats, cholesterol, added sugars, salt, alcohol

Consumer fewer caloriesExercise dailyFood groups? Check the pyramid

New Dietary GuidelinesNew Dietary Guidelines

High fiber is OK, avoid heavily sugared foods

Consume less sodiumAlcohol in moderationFood safety…be clean; use common

sense

ObesityObesity

Weight management– Truly obese– Simple weight management

Impact on diabetes and other chronic diseases (CHD, high blood pressure, etc.)– Current sufferers– Pre-deposed to contracting disease

““Old” School NutritionOld” School Nutrition

CaloriesProteinsFats & oilsVitamins & mineralsCarbohydrates

– Simple– Complex– Digestion resistant (dietary fiber)

““New” School NutritionNew” School Nutrition

Calories Eating for good digestive health Digestive health as the focal point of all

good nutrition Taking advantage of “Mother Nature” Simple nutrients Pro-biotics: Getting cultured Pre-biotics: The rest of the story

Food AllergensFood Allergens

PeanutsTreenutsMilkEggSoyFishShellfishWheat

““Culinology”Culinology”

Coupling food science & technology with culinary art

Kitchen-to-Lab-to-Plant-to-Consumer

“Looking for a Chef”

Functional FoodsFunctional Foods

Whole/formulated foods

Ingredients

Individual Bioactive(s)

Functional Foods In the Healthcare Continuum

IFT Expert Panel on Functional Foods (2005)

Options Foods Fort Foods Supplements Med Foods Drugs

Reduce Risk Treat Disease

Low High

High Low

Low High

Purpose

Health Prof

Involvement

Personal

Involvement

Cost

Safe & Effective Functional FoodsSafe & Effective Functional FoodsIFT Expert Panel on Functional Foods (2005)IFT Expert Panel on Functional Foods (2005)

ID relationship between food component & health benefit

Demonstrate efficacy; Determine intake level to ensure efficacy

Demo safety at efficacious levels

Safe & Effective Functional FoodsSafe & Effective Functional FoodsIFT Expert Panel On Functional Foods (2005)IFT Expert Panel On Functional Foods (2005)

Develop food vehicle for bioactive material

Demonstrate sufficiency of the scientific evidence of efficacy

Communicate benefits

Re-confirm efficacy & safety

““Hot” IngredientsHot” Ingredients Novel fats & oils

– High oleic acid oils (olive, sunflower, etc)– Diacylglycerols– Plant sterols– CLA, GLA– DHA, EPA– Omega-3-FA sources– Interesterified fats & oils– Restructured (MCT)– Fractionated and Recombined– Novel sources;genetically engineered

““Hot” IngredientsHot” Ingredients

Vitamins/minerals Protein, protein fractions, AA

– Dairy• Whole milk• Fractionated milk• Whey• Fractionated Whey

– Soy• Proteins and fractions• Isoflavones

““Hot” IngredientsHot” Ingredients

Anything with lower calories

Anything that reduces glycemic index or glycemic load

Sweeteners– Nutritive

• Low glycemic index• Low calorie

– Non-nutritive (i.e., high intensity)

““Hot” IngredientsHot” Ingredients

Probiotics

Prebiotics (general)

Botanicals & extracts

Dietary fiber (all types; stay tuned)

– Soluble

– Insoluble

Other “Hot Buttons”...Other “Hot Buttons”...

Immunity boostersStress reliefSatietyNutrition for athletic performanceNutrition for general performanceEffect of antioxidants

Functionality Check-listFunctionality Check-list

Composition Sensory attributes: sweetness, color, flavor Viscosity Solubility Dispersibility Characteristic in solution Interference with added flavors Interference with functionality of other ingredients Hygroscopcity; handling Water binding, fat sparing, modifications of body/texture,

“juiciness”, etc.

Select Ingredients-Manufacturers vs ConsumersSelect Ingredients-Manufacturers vs Consumers(Prepared Foods, Feb., 2005)(Prepared Foods, Feb., 2005)

% of Respondents

Manufacturers Consumers

Fruits 43.1 45.3

Vegetables 50.9 60.6

CLA 13.7 6.4

DAG 3.3 0.7

Omega-3-FA 35.3 36.5

Dietary fiber 76.8 76.4

Soy protein 50.2 48.4

Whey proteins 31.8 24.8

Whole grains 66.4 67.8

Large IntestineLarge Intestine

ExcretionExcretion

Small IntestineSmall Intestine

StomachStomach

Bioavailability & Good Digestive HealthBioavailability & Good Digestive Health

Glycemic Index & Glycemic LoadGlycemic Index & Glycemic Load

Measures the effect on blood sugar (glucose) of an ingredient, a food, a meal or a diet.

Affected by rate of digestion

“Low” glycemic index implies more control of blood sugar and indirect impacts on

– Insulin and glucagon responses

– Serum lipids

– Deposition of fat

Glycemic Index & Glycemic LoadGlycemic Index & Glycemic Load

Rate of digestion effected by– How food is processed– Composition of the food

• Dietary fiber reduces GI• Organic acids reduce GI• High fat reduces GI

– Form, structure and texture of the food– What is being consumed with the food (meals and diet)– Condition of the subject(s)– Contribution of time

Glycemic Index & Glycemic LoadGlycemic Index & Glycemic Load

“Low” vs “High” GI– Pure glucose = 100– “High” = 70 +– “Moderate” = 56-69– “Low” = < 55– “Ultra-low” =????

Glycemic Load (GL)– Ranks foods by how much a standard serving raises blood sugar– GL = g carbs (less fiber) per serving x GI/100– GL

• “High” = 20 +• “Moderate” = 11-19• “Low” = < 10

The case for “high fiber” foodsThe case for “high fiber” foods

US consumes ~ 50% of DV fiber (~12.5 g fiber per day)

DV for fiber is going up (not down!!)

For diabetics RDI fiber nearing 50 g per day

Dietary fiber indirectly influences claims re “no sugar added”; “sugar-free”; “low carb”, “low/no fat”, etc.

Dietary fiber can be used to achieve a variety of nutrient content, structure/function, and health claims (and qualified health claims)

“Dietary fiber” (for nutrition labeling purposes) is defined by the method(s) used to measure it.*

Is It Dietary Fiber?

*21 CFR 101.9(c)(6); 21 CFR 101.9 (g) (2)

The case for “high fiber” foodsThe case for “high fiber” foods

Directly effects good digestive health

Indirectly and positively effects serum lipid and sugar levels– Reduces serum triglycerides and cholesterol– Reduces insulin demand

Indirectly and positively effects deposition of fat

Positively impacts intestinal microflora

Reduces incidence of various cancers

The case for “high fiber” foodsThe case for “high fiber” foods

Insoluble vs soluble fibers

Ultra low glycemic responses…< 5 GI (glucose = 100)

Real and potential variances on standard 4 calorie per gram caloric load

– Insoluble fiber = 0 calories per gram

– Soluble fiber = 4 cal per gram (most scientific evidence indicates ~1.0-1.5 calorie per gram energy density; can depend on fiber type and source)

ApplicationsApplications Carb modified foods

– Low, no “sugar”– No “sugar added”– High fiber

Low glycemic index foods– Carb modified– Fat modified– Protein modified– Structure modified

Low, no cal foods– Reduced, low, no

Lipid modified foods– Reduced, low, no fat – Low, no sat fat– Low, no trans fat– Reduced, low, no

cholesterol– Plant sterols– Modified fats & oils

ApplicationsApplications

Fortified foods: Adding what is missing

Dietary supplements: true supplement to the diet (stay tuned)– Vitamins, minerals– Dietary fiber

Medical foods: Foods taken in response to nutritional state– Infant formulas– Management of diabetes

Meal replacements– Calorie management– Diet management– Weight management

ApplicationsApplications Beverages

– Still, carbonated– Pasteurized, hot filled,

retort, UHT

Baked Goods– Yeast raised– Sweet goods– Chemically leavened

Processed meats– Ground meats– Coarse ground sausage– Emulsion types– Whole muscle types

Confectionery – Hard– Soft– Bars, bites

Cereals– RTE– Hot

Processed dairy foods (all types)

Miscellaneous– Sauces, soups– Mixes– Spreads– Dressings

What can you say about foods created?What can you say about foods created?

Nutrient content claims: Well defined and analytically substantiated

Health claims and qualified health claims: Well defined with specific terminology, restrictions, and “qualifications”

Structure/function claims: Allowed in foods but how to substantiate?