Opportunities For Weight Management In The Market

Opportunities for weight

management in the market

Rianne Ruijschop, PhD

Importance of weight management

in the market

• Consumer trends in weight management: - low calorie and indulgent

- healthy snack alternatives (e.g. „soup-like chewable shots‟)

- natural (no artificial sweeteners)

- inclusion of active ingredients (green tea, fibre, probiotics, protein)

- rehydration (thirst-quenching during sports) & drinkability (nutrient-density)

- reduced calorie next to no calorie

Most important: Good Taste!

• Next to the obese and overweight population (promoting weight loss

and preventing weight regain) the elderly (preventing weight loss and

maintaining muscle mass) are target as well.

• Ongoing discussion on how to position weight management in the

market (shift from weight management towards balanced nutrition?)

2 Together to the next level

EFSA criteria for health claim substantiation


• Draft guidance on the scientific requirements for health claims related

to appetite ratings, weight management, and blood glucose

concentrations (EFSA Panel on Dietetic Products, Nutrition and

Allergies (NDA); March, 2011)

• Mainly submitted under Article 13.1: Generally accepted health claims

Primary importance: • Sufficient characterization of the food constituent

• Quantity and pattern of consumption achievable in balanced diet

• Study population is the target group

• Human intervention studies with appropriate outcome measures available

• Claimed effect specific enough to be testable and measurable

• Claimed effect is considered a beneficial physiological effect

Secondary: • Supporting evidence from animal/in-vitro studies

EFSA and weight management

What is target population?



What is benefit? What are validated measurements?

1. Appetite ratings and subsequent energy intake

• Claims on increased satiety and/or reduced sense of

hunger/appetite

• Claims on reduced energy intake

- sustained effect after chronic consumption (one month)

- comparative claims (test vs. control food)

- changes in appetite ratings could be used as evidence for a

mechanism

- changes in certain biochemical markers (e.g. CCK) may support

the mechanism of action



2. Weight management

• Claims on body weight maintenance/loss

• Claims on body weight maintenance after weight loss

• Claims on the reduction of body fat (abdominal fat)

• Claims on the increase of lean body mass

- appropriate duration of intervention (three months and six-month follow-up after

weight loss)

- inclusion of dietary conditions of intervention (e.g. under energy-restriction, ad

libitum)

- measures of body composition (reduction of body fat mass)

- measures of fat oxidation (increased fat oxidation)

- measurements of changes in abdominal/visceral fat and body shape using

appropriate methods (e.g. imaging techniques)

- measures of energy expenditure may support the mechanism of action



3. Blood glucose and insulin concentrations

• Claims on the reduction of post-prandial blood glucose responses

• Claims on (long-term) blood glucose control

• Claims on increased insulin sensitivity

- measures of both glucose and insulin concentrations in the blood are required

- claims have been provided for replacement by non/low-digestible

carbohydrates, intense sweeteners and sugar alcohols

- appropriate duration of intervention (at least three months (improved blood

glucose control)

- measures of glycosylated haemoglobin (HbA1c)

- measures of AUC plasma glucose concentrations after a standard oral glucose

tolerance test (OGTT) is supportive

- measures of e.g. fasting insulin, homeostatic model assessment (HOMA), and

the quantitative insulin sensitivity check index (QUICKI)



Current status?


• Favourable opinions:

- meal replacement and weight control

- dietary intake of protein and the growth or maintenance of muscle

mass

- specific dietary fibres related to blood glucose control, or weight

management

- the role of a range of sugar replacers (such as xylitol and sorbitol)

in lowering the increase of blood glucose levels after meals

- chromium and maintenance of normal blood glucose

concentrations

- ………..

Meal replacement for weight control

• 1st weight management claim approved by EFSA (March, 2010)

- reduction in body weight

- maintenance of body weight after weight loss

• Characteristics of meal replacements: should contain a maximum of 250

kcal/serving; providing between 25% and 50% their energy in protein, not

more than 30% as fat, not less than 1g of linoleic acid (in the form of

glycerides), and at least 30% of the dietary reference values for adults of a

range of vitamins and minerals, and at least 500 mg of potassium per

meal

• The target population is assumed to be overweight subjects in the general

population who wish to reduce their body weight or maintain their body

weight after significant weight loss

• Claim wordings:

- Substituting two daily meals with meal replacements helps to lose weight

in the context of energy restricted diets

- Substituting one or two daily meals with meal replacements helps to

maintain body weight after weight loss


EFSA and claim rejection

• Unfavourable opinions due to:

- lack of information to identify the substance on which the claim is

based (e.g., claims on “dietary fibre” without specifying the

particular fibre);

- lack of evidence that the claimed effect is indeed beneficial to the

maintenance or improvement of the functions of the body (e.g.

xanthan gum and increased satiety; L-lysine and an increase in

appetite leading to an increase in energy intake; claims on proteins

including multiple dietary manipulations);

- lack of precision regarding the health claim being made;

- lack of human studies with reliable measures of the claimed health

benefit;

- claims referring to food categories which were considered to be too

broad, such as “fruits and vegetables” and “dairy products” to be

linked to specific effects.


• Pre-study phase: define, and carefully formulate, your desired effect

and make it primary endpoint

• Study group is your target group

• Go for blinded RCTs

• Have your product characterized

• Adequate duration and dosage in line with intended consumption

• Ensure appropriate study power

11

To conclude:

no golden (single) formula for success but…

Together to the next level

12

Gastrointestinal

model

In vitro study

SIMPHYD

In vivo screening

efficacy/

bioavailability

Animal/human

Verification

Human study

Working

hypothesis of

underlying

mechanism

Health claim

Demonstrate

efficacy in

vitro

Selection of

ingredient with

highest potential

PRODUCT

FORMULATION

From concept to claim


13

Multi-targeted approach

I. Appetite modulating

Ingredients & Concepts

II. Optimising aroma, taste,

texture and mouth feel

III. Test productions

• Hedonic appreciation /

mood / reward

• Fat-replacement

• High protein food taste

• Sweetness optimization

• Taste (bitterness) masking

• Rich texture in low-cal foods

• Low viscous protein foods

• Custom-designed foods

for clinical intervention

studies

• Food-grade food

application and

processing facilities


• Sensory & ingredient induced/reduced

appetite/drinkability

• In vitro digestion (SIMPHYD+, cell lines)

• In vivo and human intervention studies

• Biomarker measurement (fMRI,

hormone response, nutrient

bioavailability, microbiota modulation)

• Body composition

14

Appetite modulating concepts

Sensory related appetite and satisfaction


An example: Flavour release affecting

the consumer’s (emotional) state of mind

Ruijschop et al., British Journal of Nutrition (2008), 99, 1140-1148 & thesis

PP28 sweet

23.00 23.25 23.50 23.75 24.00 24.25 24.50 24.75 25.00 25.25 25.50 25.75 26.00 26.25 26.50 26.75 27.00Time0

100

%

050726RR2 SIR of 5 Channels AP+ 130.953.61e7

25.25

25.22

25.13

25.09

25.02

23.09 23.51

23.17 24.98

25.45

25.34

25.69

25.6526.22

26.07

1 min

liquid

Fla

vour

inte

nsit

y [A

.U.]

PP28 sweet

23.00 23.25 23.50 23.75 24.00 24.25 24.50 24.75 25.00 25.25 25.50 25.75 26.00 26.25 26.50 26.75 27.00Time0

100

%


25.25

25.22

25.13

25.09

25.02

23.09 23.51

23.17 24.98

25.45

25.34

25.69

25.6526.22

26.07

1 min

liquid

Fla

vour

inte

nsit

y [A

.U.]

PP28 sweet

31.00 31.50 32.00 32.50 33.00 33.50 34.00 34.50 35.00 35.50 36.00Time1

100

%

050726RR2 SIR of 5 Channels AP+ 82.96

1.43e7

34.13

32.82

32.76

32.38

32.13

32.02

31.9231.80

31.78

31.48

32.35

32.50

32.70

33.3333.12

32.87

33.05

33.29

33.3533.55

33.51

33.79

33.66

33.90

34.06

34.23

34.42

34.7734.5034.71

34.83 34.9835.52

4 min

solid

Fla

vour

inte

nsit

y [A

.U.]

PP28 sweet

31.00 31.50 32.00 32.50 33.00 33.50 34.00 34.50 35.00 35.50 36.00Time1

100

%


1.43e7

34.13

32.82

32.76

32.38

32.13

32.02

31.9231.80

31.78

31.48

32.35

32.50

32.70

33.3333.12

32.87

33.05

33.29

33.3533.55

33.51

33.79

33.66

33.90

34.06

34.23

34.42

34.7734.5034.71

34.83 34.9835.52

4 min

solid

Fla

vour

inte

nsit

y [A

.U.]

?

?

+

+

How do people “measure” the calorie content of a food

Together to the next level 15

Flavour release affecting the

consumer’s (emotional) state of mind

Time (min)

* sign. effect type of aroma stimulation on Δ satiation VAS rating (p≤0.10)

Δ s

atiation


-30

-20

-10

0

10

20

30

0 1 2 3 4 5 6 7

Time after start trial (min)

delt

a s

ati

ati

on

VA

S r

ati

ng

(m

m)

short stimulation long stimulation

aroma

stimulation

ad lib. food

consumption

* *

4 159 4525 30 35

*

As in: Low fat, low sugar

As in: high fat,

high sugar

Ruijschop et al., British Journal of Nutrition (2008), 99, 1140-1148 & thesis

PP28 sweet

23.00 23.25 23.50 23.75 24.00 24.25 24.50 24.75 25.00 25.25 25.50 25.75 26.00 26.25 26.50 26.75 27.00Time0

100

%


25.25

25.22

25.13

25.09

25.02

23.09 23.51

23.17 24.98

25.45

25.34

25.69

25.6526.22

26.07

1 min

liquid

Fla

vour

inte

nsit

y [A

.U.]

PP28 sweet

23.00 23.25 23.50 23.75 24.00 24.25 24.50 24.75 25.00 25.25 25.50 25.75 26.00 26.25 26.50 26.75 27.00Time0

100

%


25.25

25.22

25.13

25.09

25.02

23.09 23.51

23.17 24.98

25.45

25.34

25.69

25.6526.22

26.07

1 min

liquid

Fla

vour

inte

nsit

y [A

.U.]

PP28 sweet

31.00 31.50 32.00 32.50 33.00 33.50 34.00 34.50 35.00 35.50 36.00Time1

100

%


1.43e7

34.13

32.82

32.76

32.38

32.13

32.02

31.9231.80

31.78

31.48

32.35

32.50

32.70

33.3333.12

32.87

33.05

33.29

33.3533.55

33.51

33.79

33.66

33.90

34.06

34.23

34.42

34.7734.5034.71

34.83 34.9835.52

4 min

solid

Fla

vour

inte

nsit

y [A

.U.]

PP28 sweet

31.00 31.50 32.00 32.50 33.00 33.50 34.00 34.50 35.00 35.50 36.00Time1

100

%


1.43e7

34.13

32.82

32.76

32.38

32.13

32.02

31.9231.80

31.78

31.48

32.35

32.50

32.70

33.3333.12

32.87

33.05

33.29

33.3533.55

33.51

33.79

33.66

33.90

34.06

34.23

34.42

34.7734.5034.71

34.83 34.9835.52

4 min

solid

Fla

vour

inte

nsit

y [A

.U.]

?

?

+

+

E.g. satiation






-30

-20

-10

0

10

20

30

0 1 2 3 4 5 6 7

Time after start trial (min)

delt

a s

ati

ati

on

VA

S r

ati

ng

(m

m)

short stimulation long stimulation

aroma

stimulation

ad lib. food

consumption

* *

4 159 4525 30 35

*

Time (min)

* sign. effect type of aroma stimulation on Δ satiation VAS rating (p≤0.10)

Δ s

atiation


•Same products: no difference in calorie content

and amount of product consumed.

•Only difference is the amount of aroma

(grams/ton)

•Significant difference in satiation!

19

Flavour release determining Quality

Time

Fla

vour

inte

nsity


• High fat

• (High in) Natural sugars

• Creamy

• Highly satiating =>

low drinkability

• Low fat

• Loose taste quickly

20

e.g. clinical, elderly e.g. obesity, compliance

Timed-flavour release stimulates or

reduces food intake

Extended drinkability Extended satiation


Foods are cueing for…..

Time (s)

Fla

vour

inte

nsity

Our solution

What direction would you like to go?

21

Optimising aroma, taste, texture and mouth feel

Low viscous protein foods


Protein fortification of foods

22

• Simply increasing protein content of products leads to texture and sensory defects

• Drinkables • High protein content can lead to aggregation, gelation

and separation during processing and storage

• Sensory defects: sandy / inhomogeneous / gelled

• Semi-solids and solids • Strong protein networks results in undesirable

texture

• Sensory defects: tough / rubbery / sticky / mealy / crumbly

Tailored protein ingredients can provide the solution!

heat


Drinkables: modulating viscosity of caseinates

• Caseinates can be easily tailored to provide readily dispersible ingredients

which give extremely low viscosity at very high concentration

23

0

20

40

60

80

100

120

140

160

180

200

0 5 10 15 20 25

Vis

cosi

ty (m

Pa s

)

Protein content (%, m/m)

Control

Modified 1

Modified 2

Modified 3


Digestibility of proteins

Check for bioavailability of protein when

dense or insoluble particles are prepared

Predict gastrointestinal behavior of ingredients by

simulation of physiological digestion (NIZO

SIMPHYD)

Digestion tuned towards physiological conditions

In-line rheological measurements

Whey (WPI)

Casein (Na+-caseinate)

acidification

1

10

0 20 40 60 80 100 120 140 160 180 200

Time (min)

Vis

co

sit

y (

mP

a.s

)

0 60 120 180 240 300 360 420

Time (min)

1

2

3

4

5

Ra

te o

f L

eu

ap

pe

ara

nc

e

(µm

ol/

kg

/min

)

0 60 120 180 240 300 360 420

Time (min)

1

2

3

4

5

Ra

te o

f L

eu

ap

pe

ara

nc

e

(µm

ol/

kg

/min

)

Rate of appearance

whey

casein


25

Products with health functionality

Processing of

health

ingredient

Product application

From raw material

to consumer use

Pilot-scale

production of

final product

Concept End

product

Testing

Choose

Strategy and

Technologies

Selection of

health concept

and ingredient

1

Preparation of

health ingredient 2

Preparation of

health products

3

4

Building health

claims


26 Technology for your success


NIZO and industry

Together to the

next level

[email protected]

Product Manager

Food Intake & Metabolism

Tel: + 31 318 659 645

Opportunities For Weight Management In The Market

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