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

1. Nutrition & Ingredient Trends and Opportunities: A Food Technologist’s View L. Steven Young, Ph.D. Principal Steven Young Worldwide Houston, TX 281-596-9603 steve@stevenyoung.net

2. The Assignment….. Nutrition, Ingredient, and Other Technical Trends Related to Successful Product Development

3. Keys 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 andsustainable

4. New Product Development 2004-2005(New Products Magazine,Jan,2005) % of Respondents 20042005 Health 40 43 Convenience 37 19 Taste 26 23 Nutrients 12 28 Portion Control 11 0 “Natural” 11 6

5. New Product Development 2004-2005(Prepared Foods,Feb,2005) % of Respondents LikelySomewhat 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

6. Key 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

7. New Dietary Guidelines • Eat less; exercise more • Limit intake of saturated fats, total fats, cholesterol, added sugars, salt, alcohol • Consumer fewer calories • Exercise daily • Food groups? Check the pyramid

8. New Dietary Guidelines • High fiber is OK, avoid heavily sugared foods • Consume less sodium • Alcohol in moderation • Food safety…be clean; use common sense

9. Obesity • 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

10. “Old” School Nutrition • Calories • Proteins • Fats & oils • Vitamins & minerals • Carbohydrates • Simple • Complex • Digestion resistant (dietary fiber)

11. “New” 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

12. Food Allergens • Peanuts • Treenuts • Milk • Egg • Soy • Fish • Shellfish • Wheat

13. “Culinology” • Coupling food science & technology with culinary art • Kitchen-to-Lab-to-Plant-to-Consumer • “Looking for a Chef”

14. Functional Foods • Whole/formulated foods • Ingredients • Individual Bioactive(s)

15. Functional Foods In the Healthcare Continuum IFT Expert Panel on Functional Foods (2005) Options Foods Fort Foods Supplements Med Foods Drugs Purpose Reduce Risk Treat Disease Health Prof Involvement Low High Personal Involvement High Low Cost Low High

16. Safe & Effective Functional FoodsIFT 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

17. Safe & Effective Functional FoodsIFT 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

18. “Hot” 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

19. “Hot” Ingredients • Vitamins/minerals • Protein, protein fractions, AA • Dairy • Whole milk • Fractionated milk • Whey • Fractionated Whey • Soy • Proteins and fractions • Isoflavones

20. “Hot” 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)

21. “Hot” Ingredients • Probiotics • Prebiotics (general) • Botanicals & extracts • Dietary fiber (all types; stay tuned) • Soluble • Insoluble

22. Other “Hot Buttons”... • Immunity boosters • Stress relief • Satiety • Nutrition for athletic performance • Nutrition for general performance • Effect of antioxidants

23. Functionality 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.

24. Select Ingredients-Manufacturers vs Consumers(Prepared Foods, Feb., 2005) % of Respondents Manufacturers Consumers Fruits 43.1 45.3 Vegetables50.9 60.6 CLA13.7 6.4 DAG3.3 0.7 Omega-3-FA35.3 36.5 Dietary fiber76.8 76.4 Soy protein50.2 48.4 Whey proteins31.8 24.8 Whole grains66.467.8

25. Bioavailability & Good Digestive Health Stomach Small Intestine Large Intestine Excretion

26. Glycemic 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

27. Glycemic 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

28. Glycemic 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

29. The 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 fibercan be used to achieve a variety of nutrient content, structure/function, and health claims (and qualified health claims)

30. Is It Dietary Fiber? “Dietary fiber” (for nutrition labeling purposes) is defined by the method(s) used to measure it.* *21 CFR 101.9(c)(6); 21 CFR 101.9 (g) (2)

31. The 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

32. The 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)

33. 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 Applications

34. 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 Applications

35. 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 Applications

36. 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?