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Articles from 2008 In June


BENEO-Orafti Furthers its Commitment to Reducing World Obesity with its European Scientific Symposium on Weight Management

Already recognized worldwide for its prebiotic fiber ingredients that help promote nutrition and health, BENEO-Orafti has advanced its commitment to promoting nutritional research into prebiotics by hosting some of the world’s leading weight management experts and scientists at its highly successful European Scientific Symposium.

Chaired by respected weight management experts Professor Arne Astrup (Copenhagen, Denmark) and Professor John Blundell (Leeds, United Kingdom), the Symposium looked at the impact of functional carbohydrates such as BENEO-Orafti’s inulin and oligofructose on energy metabolism. The key themes covered included obesity and body weight management, low glycemic carbohydrates, control of appetite and food intake, and the effect that supplementing oligofructose in the diet can have on weight management and health.

Obesity and weight management
The scene was set by Professor Arne Astrup, from the Copenhagen University’s Department of Human Nutrition, who described the size of the worldwide obesity epidemic and its health consequences. Professor Astrup commented that the International Obesity Task Force has estimated that 704 million people will be obese by 2015 and in countries such as the US and UK.. Professor Astrup also highlighted how certain countries (UK, Finland, Greece and parts of Eastern Europe) have seen a rapid increase in the proportion of the population affected by obesity, while the rise in others has been slower.

While it was stressed that there is no panacea for obesity, successful clinical interventions were discussed that included trials of weight-control strategies including: restricting the energy content of the diet, reduction of the energy density of the diet (such as by cutting the fat content), and combining diet and physical activity. Work from Professor Astrup’s own department suggested that high protein foods and meals with a low glycemic index (GI) were useful for weight management because they helped induce satiety (the feeling of fullness).

Carbohydrates, appetite regulation and the metabolic response
The topics of appetite, satiation and satiety were introduced by Professor John Blundell from the Institute of Psychological Sciences at Leeds University in the UK,. As far back as 1981, prominent British researcher Professor Ken Heaton called for an ‘energy-satiety ratio of all common foods’ to help people manage an energy balance. Now this could become a reality thanks to research on appetite and satiety. The concept of appetite control using the glycemic index was discussed by Professor Jeya Henry (School of Life Sciences, Oxford Brookes University, United Kingdom) and a number of components that influence it were suggested which could be applied during food processing to produce low GI products.

Professor Henry concluded by stating that the concept of GI is a real, observable phenomenon. As low GI foods also stimulate satiety, these are likely to be useful for weight management as well as for safeguarding metabolic health. He concluded his discussion by stating that in his view “the inclusion of novel and new food ingredients in foods to reduce their GI will emerge as a growing market.”

The effects of oligofructose on weight management and health
Part of the symposium also focused on low- or non-digestible carbohydrates and in particular, the role of prebiotics in weight management and health. It was hypothesised that increasing dietary fiber and improving digestive-tract health with prebiotics could have an important positive effect on correcting the high fat intake, low dietary fiber intake and low physical activity levels that characterize an obesogenic lifestyle.

Early work on animal models has revealed promising findings. A study in mice compared different high fat diets, some with fiber or oligofructose added. Interestingly, the high fat diet alone suppressed levels of bifidobacteria and bacteroides in the animal gut. When oligofructose was added to this diet, bacterial levels returned to normal. A similar effect was not seen with cellulose, suggesting that the fermentation associated with prebiotics was more productive than just fiber alone. The study suggests that oligofructose ameliorates the negative effect of the high fat diet on the balance of intestinal bacteria.

Further studies
Professor Nathalie Delzenne (Université Catholique de Louvain, Brussels) expanded on the theme of food intake regulation and energy balance using examples from animal and human research.

A recent animal study highlighted that through the supplementation of oligofructose, levels of the appetite suppressing hormones GLP-1 and PYY were increased while levels of the appetite enhancer ghrelin were reduced. These metabolic effects translate into reductions in energy intake. Rats fed high-fat diets clearly demonstrated suppression of overeating when oligofructose was added to the diet. This resulted in a slower weight gain. (See Appendix 1)

A similar effect has been seen in humans. Reported satiety at breakfast and at dinner was significantly higher during a study when subjects received oligofructose compared to the control diet. Energy intake was reduced by around 5%. Further research is needed to examine the longer term impact of oligofructose supplementation, especially in obese subjects or those with diabetes or dyslipidemia who may receive a particular benefit.

Professor Rob Welch (from the Northern Ireland Centre for Food and Health at the University of Ulster, Coleraine, United Kingdom) went on to describe four human studies that examined the satiating properties of non-digestible carbohydrates, of which oligofructose is a key example. Studies showed that through the supplementation of oligofructose, the satiety hormone GLP-1 was stimulated to help reduce energy intake. (See Appendix 2)


In conclusion
Tim Van der Schraelen from BENEO-Orafti comments: “It’s clear that the forum provided by this year’s BENEO-Orafti Scientific Symposium in Brussels provided a valuable platform for international weight management experts and scientists to present and discuss the latest insights and data available on the very topical and challenging issue of obesity and weight management.”

“A good research base has now been established to quantify the impact of functional carbohydrates, in particular oligofructose-enriched inulin (Orafti®Synergy1) on satiety, appetite control and metabolic function. We are committed to carrying on further research in this area and will continue to offer symposia in the future to allow the scientific community to discuss and demonstrate the various uses linking these functional carbohydrates to healthy weight-managing diets.”

- xxxx -

For further business information, please contact:
Mr. Joseph O’Neill
BENEO-Orafti
2740 Route 10 West
Suite 205
Morris Plains, NJ 07950
(973)867-2140
Joe.ONeill@BENEO-Orafti.com
www.BENEO-Orafti.com

BENEO-Orafti
The world leader in the production and sales of food ingredients derived from chicory, BENEO-Orafti is part of the BENEO-Group, a division of the Südzucker Group, specializing in functional ingredients. The company's Orafti® inulin and oligofructose products and especially the unique ingredient Orafti®Synergy1 have been scientifically proven to improve the balance of the body’s intestinal flora by stimulating its own beneficial bifidobacteria, also helping the body to absorb more essential nutrients, such as calcium, from the diet.

Orafti® ingredients can be the basis for well-balanced food products that improve digestive health and enhance the feeling of well-being. With its head office in Tienen, Belgium, BENEO-Orafti operates in more than 75 countries and has production units in Oreye (Belgium), and Pemuco (Chile).

Appendix 1
Professor Nathalie Delzenne expanded on the theme of food intake regulation and energy balance with examples from animal and human research. Fermentation, and thus prebiotics, are intricately involved with lipid metabolism, insulin sensitivity and glucose metabolism due to the widespread effects of short-chain fatty acids (SCFA) which are released during the fermentation process.

A new twist to this hypothesis is how SCFA also appear to stimulate the activity of the satiety peptide, GLP-1, which is released in the gut. Three prebiotic-supplemented diets were fed to Wistar rats for three weeks. Compared with the control diet, the oligofructose diet significantly increased the levels of GLP-1 and PYY (another appetite-suppressing hormone), while levels of an appetite enhancer ghrelin were reduced. In the colon, levels of butyrate, a SCFA, were seen to rise. The mechanism for the rise in GLP-1 can be explained by histological research showing that oligofructose supplementation in rats promotes the multiplication of gut endocrine cells capable of producing GLP-1. These metabolic effects translate into reductions in energy intake. Rats fed high fat diets clearly demonstrated suppression of hyperphagia when oligofructose was added to the diet. This resulted in a slower weight gain.

Appendix 2
Professor Rob Welch (from the Northern Ireland Centre for Food and Health at the University of Ulster, Coleraine, United Kingdom) described four human studies that had examined the satiating properties of non-digestible carbohydrates, of which oligofructose is a key example. In a double-blind, placebo-controlled trial , nine patients were given a low fiber diet plus oligofructose or placebo (20 g/d). After a week and a further test meal, plasma GLP-1 levels were found to be higher in the oligofructose group suggesting a stimulation of this satiety hormone.

The effects of oligofructose (10g/d) and pea fibre were examined in another double-blind, cross-over trial. Eleven healthy adults consumed a placebo or the oligofructose/pea fiber mixture for two weeks. The mixture appeared to be successful at inducing satiety. Also, energy intakes were around 3% lower and subjects lost more weight on the oligofructose/pea fiber mixture, although the results failed to reach statistical significance.

Piche T et al. (2003). Gastroenterology, 124, 894-902.
Whelan K et al. (2006). British Journal of Nutrition, 96, 350-356.

Delicious Living

Current Issue: July 2008

Grilled Peaches and Cream

 

Serves 6 / An elegant, supereasy dessert. Accompany with Sauternes wine. 

¼ cup mascarpone cheese

1 tablespoon honey

¼ teaspoon fresh orange zest or vanilla extract 

½ tablespoon canola oil

6 large ripe freestone peaches, halved and pitted

½ cup fresh raspberries

¼ cup toasted slivered almonds, for garnish

1. Lightly coat grill with cooking spray and preheat to high.

2. In a small bowl, combine mascarpone, honey, and orange zest or vanilla. Brush peach halves with canola oil.

3. Grill peaches, cut side down, for 3 minutes, until grill marks form. Turn and grill for an additional 3 minutes.

4. Remove and spoon a dollop of mascarpone mixture into each center. Top with raspberries and garnish with toasted almonds. Serve warm.

PER SERVING (1/2 peach): 154 cal, 45% fat cal, 8g fat, 3g sat fat, 12mg chol, 3g protein, 20g carb, 4g fiber, 5mg sodium

Look out, lemon!

An excellent source of antioxidants and vitamin C, this fruit has been used as a cure-all for thousands of years in its native Asia. Almost every part of the lemon serves a culinary purpose, and outside the kitchen, its antiseptic qualities shine. Here are four modern ways to use this versatile fruit.


Lemon juice

Highly antibacterial, lemon juice can be used to treat acne. Mix 2 teaspoons fresh-squeezed lemon juice with ½ teaspoon rose water. Soak a cotton ball in the mixture and lightly sweep over face. Any initial stinging will subside. Leave on overnight and wash off in the morning. (Don't use on sensitive skin.)

Lemon rind

Most citrus fruits — as well as lemon-scented plants such as lemongrass, lemon thyme, and citronella — are effective insect repellents. Place rinds on a cookie sheet, and dry in a 150-degree oven for three hours. Gather a cupful of dried rinds and pour onto a large piece of cheesecloth, tie with a string, and hang in closets or storage spaces to keep out moths.

Lemon oil

The scent of lemon essential oil invigorates and refreshes. This oil increases circulation, and its vitamin C stimulates collagen, which encourages smoother, more elastic skin. Natural, cold-pressed lemon oil should smell complex, fresh, and aromatic. Always sniff a lemon-oil product before purchasing — if it smells harsh, it's probably not all natural.

Preserved lemon

Available at natural foods stores, preserved lemons have simply been pickled in salt and their own juice. Chop 2 tablespoons (rind and all) and mix with 2 tablespoons olive oil, a pinch of salt, and a few cracks of pepper for an incredible dressing or bread dip.

Want more info on lemons? Search hundreds of Lemon recipes and beauty articles in our archives.

Turkey-Feta Burgers with Cantaloupe-Cranberry Salsa

Serves 4 / Serving tip: Place atop a mound of arugula tossed with olive oil and lemon juice.

CANTALOUPE-CRANBERRY SALSA (makes 2¼ cups):

½ medium cantaloupe, cut into ¼-inch pieces (2 cups)

2 tablespoons chopped fresh cilantro

½ red bell pepper, cut into ¼-inch pieces (½ cup)

1 medium jalapeño, seeded and minced

¼ cup sweetened dried cranberries

Juice of 1 lime

1 tablespoon rice vinegar

½ teaspoon ground cumin

1 pound ground turkey meat (a mixture of white and dark meat)

2 large cloves garlic, pressed

½ cup finely crumbled feta cheese

¼ teaspoon salt

½ teaspoon pepper

  1. Combine all salsa ingredients in a bowl and stir to combine. Season to taste with salt and freshly ground pepper.
  2. Combine turkey, garlic, feta cheese, salt, and pepper in a large bowl. Mix gently, just until combined, to avoid compacting. Carefully form into 4 patties.
  3. Preheat grill to medium-hot and brush with vegetable oil. Grill burgers, turning once, until opaque throughout, 4-5 minutes per side. Serve with salsa.

PER SERVING (with ½ cup salsa): 300 cal, 49% fat cal, 17g fat, 6g sat fat, 108mg chol, 24g protein, 15g carb, 2g fiber, 510mg sodium


Recipe developer Karin Lazarus enjoys the role of culinary sleuth, including finding new ways to enjoy foods from the grill.

Read more Hot off the Grill recipes from Karin

ARCHIVE: Middle Eastern Spinach-Yogurt Soup with Chickpeas

Ready in 15 minutes. Serves 6 / Prep tip: This soup's thickness will vary depending on the brand of yogurt you use; adjust consistency with more buttermilk or plain milk. Serving tip: Whole-wheat pitas are the perfect accompaniment.

2 bunches spinach (about 1½ pounds)

1 clove garlic, minced or pressed

1 teaspoon finely grated onion

1 tablespoon fresh lemon juice

½ teaspoon sea salt

3 cups plain low-fat yogurt

2 cups low-fat (1 percent) buttermilk

2 tablespoons chopped fresh dill

1 15.5-ounce can chickpeas (garbanzos), rinsed and drained

  1. Place a colander in the sink. Fill a large bowl with ice water.
  2. Trim spinach stems and discard. Wash spinach leaves thoroughly. Heat a wide pot over medium-low heat. Add spinach to pot, along with any water clinging to leaves, and toss until wilted. Drain in colander, then quickly plunge into ice water. When cooled, quickly drain again and squeeze dry. Transfer to a food processor, along with garlic, onion, lemon juice, and salt. Pulse until spinach is finely chopped.
  3. Spoon yogurt into a medium serving bowl; whisk until smooth. Add spinach mixture, then gently stir in buttermilk and dill, followed by chickpeas. Soup may be served immediately or chilled for a few hours. Stir before serving.

PER SERVING: 199 cal, 13% fat cal, 3g fat, 1g sat fat, 11mg chol, 15g protein, 30g carb, 5g fiber, 508mg sodium

View more Quick, Cool Soup Recipes...
View some other no-cook recipes...

NBJ

2008 Organic Summit Reflections (and videos)

Last week, I attended The 2nd Annual Organic Summit at the St. Julien Hotel in Boulder, Colorado. It was quite and event and garnered a fair amount of media attention from public radio and Grist.org. But the event wasn't about hype, it was about the issues facing the organic industry today.

Interestingly, this year's organic summit seemed to be more about the groundbreaking newcomers in today's organic industry as opposed to yesterdays enormously successful leaders. Daria Myers of Orgins Organics spoke about her company's organic personal care line and a number of "organic groundbreakers" including Brahm Ahmadi of People's Grocery and Patrice Gros of Foundation Farm & Farming School also spoke.

Breakout sessions on Thursday allowed attendees to hop in and out of discussions of social investing, nanotechnology, fair trade and organic research, to name a few.

The highlight for me, however, was the closing keynote: Maintaining the Integrity of an Organic Brand when Coa-Cola Calls. Seth Goldman, President and Co-Founder of Honest Tea and Michael Ohmstede, SVP of Business Development for Venturing & Emerging Brands of Coca-Cola together told the story of Honest Tea and the acquisition of 40% of its equity by Coca-Cola.

Though in my opinion, Seth and Michael are still on their "honeymoon", the principles of the deal seem to make sense. Fortunately, Seth is mentored by Gary Hirshberg, the founder of Stonyfield Farm, who's deal to sell part of Stonyfield Farm to Dannon - 40% ownership with control of the board staying in the hands of the founders for a period of time and a buyout tentatively planned for the future was the model for Honest Tea. Coke made a smart move and with their prior experience deep-sixing Mad River Traders beverages fresh in their minds, Ohmstede sounded like he's approaching this deal with more respect of the Goldman's wishes. Buying in when Honest Tea's sales were only $27 million was a smart move too. Honest Tea is in dire need of distribution and Coke certainly gives them that. Honest Tea's sales are projected to be $40 million by the end of 2008, so something is working already.

This is Jylle Lardaro, co-chair of The Organic Summit and New Hope Natural Media's Director of Organic Industry Alliances. She reflects on what was presented and talked about at The Organic Summit.

This is Erica Stone, the conference director of The Organic Summit (and Natural Products Expo East). She talks about the attendees and the locations...as well as where The Organic Summit will be held in 2009.

For more information from NBJ on the Organic Markets, make sure you check out NBJ's "Natural & Organic Foods" channel where all our natural & organic foods and beverages research is aggregated.

-Patrick

NBJ

Healthy Foods International Expo reflections (and videos)

You may or may not know that New Hope (NBJ's parent company) and Supermarket News launched a trade show June 18-19, 2008 called Healthy Foods International Expo.

As part of the education program, Nutrition Business Journal presented on the findings of a series of surveys of consumers, conventional retailers and conventional food manufacturers regarding their beliefs about healthy foods. The presentation was entitled New Insights into the Motivations, Attitudes and Behaviors of U.S. Grocery Consumers.

The presentation drew over 100 attendees and two breakouts on retailers and manufacturers were well attended as well. No matter how much credit we give them, conventional retailers and manufacturers of healthy foods still don't completely get it. They have alot to learn, which made it all the more important that we were there to impart some of our industry knowledge to them over two days.

The show, though a launch, was perfectly produced and went off without a hitch (at least from my perspective). Attendance was a bit sparse, but understandably so in this economy, setting the stage for growth down the road. Approximately 100 exhibitors presented their latest healthy foods offerings to conventional retailer buyers and executives who pounded the floor.

While in the Dallas Convention Center, I took a few videos to show you what the show really looked like. Please excuse the fogginess of the video - my camera didn't handle the humid climate so well.

This video is of the rush to get on the show floor when it opened Wednesday at 12 noon so you can get an idea of what the show looked like.

This video is of the crowd gathered to hear Samuel Fromartz, author of Organic, Inc.: Natural Foods and How They Grew, give the keynote address Wednesday evening after the show floor closed

This video is from celebrity& author Devin Alexander

To learn more about NBJ's research on the healthy foods market, go to NBJ's Healthy, Lesser-Evil and Functional Foods channel, where all of NBJ's information on these categories is aggregated.

Enjoy.

-Patrick

NSF International Certifies Purity of Mannatech Products

NSF Also Certifies that Mannatech’s Manufacturer Meets Good Manufacturing Practices

ANN ARBOR, MI & COPPELL, TX – Mannatech, Incorporated (NASDAQ - MTEX), a leading developer and provider of dietary supplements and skin care solutions, today announced the quality and purity of Mannatech’s Ambrotose and Advanced Ambrotose glyconutritional supplements have been certified through an independent, accredited laboratory.

NSF International—an independent, not-for-profit organization—ensures a product’s label reflects the contents of the supplement, that all ingredients are openly disclosed on the label and that the product’s purity is acceptable. Additionally, NSF assesses each manufacturing site for Good Manufacturing Practices (GMP) compliance and only when the site meets these rigorous audits will it issue the NSF certificate for the product.

As part of its evaluation, NSF certified the capsule and powder versions Ambrotose and Advanced Ambrotose complexes. The products were certified according to the NSF/ANSI 173 Dietary Supplement Standard. Mannatech will bear the NSF certification mark on the supplements’ labels and promotional materials.

“NSF certification is just one part of the extraordinary safety and purity measures Mannatech adheres to throughout its product management process,” said Marika Berkley, Vice President of Global Regulatory Affairs and Quality Assurance. “In addition to selecting only ingredients that meet our rigorous purity standards, Mannatech ensures all its manufacturers adhere to industry-standard GMPs. We continually monitor our manufacturing partners and conduct frequent in-house and independent tests of the efficacy and purity of our products.”

Mannatech began the NSF certification process with its flagship Ambrotose products—the world’s first glyconutritional dietary supplements. These dietary supplement products include a patented blend of plant-sourced saccharides. More than 43 patents worldwide have been issued for the technology related to the Ambrotose complex formulation. Mannatech is working with NSF toward certification of additional products in Mannatech’s portfolio.

"Particularly on matters of health and wellness, quality is something that knowledgeable customers will never compromise,” said Robert A. Sinnott, Senior Vice President of Research and Development. “Mannatech has built a loyal following of highly enlightened health advocates, particularly among the baby-boom generation. This third-party GMP certification of Mannatech's flagship Ambrotose products confirms what Mannatech's customers have known for many years—Mannatech is committed to pursuing the highest standards of product quality and product science."

“Certification to the NSF/ANSI standard exemplifies Mannatech’s emphasis on quality,” said Edward Wyszumiala, General Manger, NSF’s Dietary Supplement Programs. “NSF/ANSI Standard 173 includes requirement to ensure that the contents of the supplement match what is printed on the label, that the product is free of any undeclared contaminants, and complies with Good Manufacturing Practices.”

About Mannatech: Mannatech, Incorporated, is a global wellness solutions provider of innovative, high-quality, proprietary nutritional supplements, topical and skin care products, and weight management products sold through independent associates and members located in the United States and the international markets of Canada, Australia, the United Kingdom, Japan, New Zealand, the Republic of Korea, Taiwan, Denmark, Germany, and South Africa.

About NSF International: NSF International, an independent, not-for-profit organization, helps protect you by certifying products and writing standards for food, water and consumer goods (www.nsf.org). Founded in 1944, NSF is committed to protecting public health and safety worldwide. NSF is a World Health Organization Collaborating Centre for Food and Water Safety and Indoor Environment. Additional services include safety audits for the food and water industries, management systems registrations delivered through NSF International Strategic Registrations, organic certification provided by Quality Assurance International and education through the NSF Center for Public Health Education.

Blue California Announces GRAS Self-Affirmation for Rebaudioside A (99%-Purity)

RANCHO SANTA MARGARITA, CA –Blue California, a GMP-registered ingredient manufacturer in Southern California, announced that it anticipates receiving GRAS self-affirmation by August 2008 for Rebaudioside A 99%, an isolated compound from the Stevia plant.

Blue California started production of this purified ingredient in December 2007 and offers the highest purity Rebaudioside A in the market. Its GRAS self-affirmation review began in February of this year by a panel of scientists with extensive knowledge and expertise regarding FDA regulations for GRAS self-affirmation. This independent scientific panel has completed the preliminary review of all available scientific data and the final documents are expected to be signed by August, 2008.

Cecilia McCollum, Blue California’s Executive Vice President, noted that “Blue California was extremely confident from the very beginning that a product of this level of purity would easily meet the safety requirements for GRAS self-affirmation and the level of scientific data necessary to meet FDA’s required criteria for safety.” The FDA’s safety criteria is a “reasonable certainty in the minds of competent scientists that the substance is not harmful under the intended conditions of use.”

Rebaudioside A is a non-caloric compound derived from Stevia that is 400 times sweeter than sugar. Rebaudioside A and other Stevia products are authorized for general food uses in Japan, South Korea, Brazil, Argentina, and Paraguay, but not in Hong Kong, US, UK, or the EU. It is approved for as a dietary supplement in the US, China, and certain countries in Western Europe and it is under active evaluation in New Zealand and by JECFA.

Blue California offers unique contract manufacturing services such as micro-encapsulation, extraction processing and complete R&D solutions under strict ISO-9001:2000 (Quality Management), ISO-14001 (Environmental Management) and GMP standards. Blue California manufactures Kosher-certified standardized botanical extracts and specialty ingredients for the dietary supplements, cosmetics and functional foods industries.

For more information, contact Cecilia McCollum at Blue California, 30111 Tomas, Rancho Santa Margarita, CA 92688. (949) 635-1990, (949) 635-1988 Fax, sales@bluecal-ingredients.com, http://bluecal-ingredients.com