New Hope Network is part of the Informa Markets Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.


Articles from 2013 In July

Nutritionist joins Advantra Z sales team

Nutritionist joins Advantra Z sales team

Nathaly Battifora has joined Nutratech Inc. as a sales representative. While new to the natural products industry, Battifora is a nutritionist by training. She recently earned her master of science degree in nutrition and food science—with an emphasis in nutrition education—at Montclair State University in New Jersey.  She holds a bachelor of science in nutritional sciences from Rutgers University in New Brunswick. Battifora also speaks fluent Spanish. She reports to Howard Miller, Advantra Z brand manager.

"As a nutritionist, Nathaly will bring valuable insight to Advantra Z customers," said Bob Green, Nutratech president. "And her language skills will assist us as we grow our business into Spanish-speaking markets."

Battifora’s background in nutrition is complemented by her management experience with the nutritional program at New Jersey’s Morristown Medical Center and her operational and administrative work at other health and nutrition organizations. She is a member of the Academy of Nutrition and Dietetics and holds ServSafe Food Protection Manager Certification.



Latest evidence for dairy's health perks

Latest evidence for dairy's health perks

The International Union of Nutritional Science (IUNS) 20th Congress of Nutrition, taking place in Granada, Spain, Sept. 15 to 20, 2013, will gather nutrition experts from around the world to discuss the latest nutrition research developments. In conjunction with the Congress, on Sept. 19, a symposium on “Maintaining health with nutrient rich diets: The role of dairy in prevention of metabolic syndrome, CVD, obesity and sarcopenia” will present updates on the most recent studies demonstrating these four different yet major health benefits of dairy products.

In the first of four presentations, Prof. Connie M. Weaver, distinguished professor, Purdue University, USA, will outline the high-quality protein and micronutrients contained in milk. “Milk provides a rich nutrient package such as calcium, potassium, B vitamins, proteins and many more. These nutrients have been linked to beneficial health effects on bone health, blood pressure, heart health and gut integrity,” Weaver said. She will also demonstrate how milk intake is a marker of a healthy diet.

Health benefits
Observational studies provide a real-life picture of the effects of dietary factors on health. Prof. Vanina Bongard, associate professor, Toulouse University Hospital, France, will update participants on the results of a French epidemiological study (the MONICA project) conducted over a period of nearly 14 years. This study reveals that “dairy consumption as part of a diverse, healthy diet was associated with the lowest mortality rate mostly due to reduced cardiovascular deaths. A cross-sectional analysis among the same study participants found that dairy and calcium consumption was associated with lower blood pressure and diets that included dairy, fish and cereals had a lower risk of metabolic syndrome.”

Following up on the benefits of dairy products, Prof. Mario Kratz, assistant member, Fred Hutchison Cancer Research Center, USA, will debate the relationship between high-fat dairy and obesity, cardiovascular, and metabolic studies. “More research is needed to understand the benefits of full fat dairy products,” said Kratz of the unexpected results from observational studies, which demonstrated that consumption of high-fat dairy products does not contribute to cardiometabolic risk and is associated with a lower risk of obesity in most studies. “These data suggest that high-fat dairy may have benefits, potentially related to some less studied fatty acids in the milk fat. An important area for future research may be to study how bovine feeding practices affect the contents of these potentially bioactive fatty acids in dairy, and whether potential differences translate into differential health effects.”

Prof. Luc van Loon, professor of exercise physiology and nutrition, Maastricht University, Netherlands, will explore with participants the prevention of sarcopenia. “A blunted muscle protein synthetic response following dietary protein ingestion could be a key factor in age-related muscle loss,” explained van Loon. “The combination of well-timed milk protein intake with physical activity and/or resistance type exercise training represents an effective therapeutic strategy to increase muscle mass and functional performance in the elderly.”

International collaboration
The eight organizations responsible for organizing this symposium, namely Dairy Australia, Dairy Council (UK), Dairy Research Institute (DRI), Dutch Dairy Association (NZO), European Milk Forum (EMF), French Dairy Inter-branch Organization (CNIEL), Global Dairy Platform (GDP) and the International Dairy Federation (IDF), recognize the importance of international collaboration and knowledge transfer for advancement in nutrition science. Through initiatives such as this satellite symposium, they are working together to disseminate tangible nutritional benefits of dairy benefits. The session will be chaired by Prof. Connie Weaver, Dept. Nutrition Science, Purdue University, USA, and co-chaired by Dr. Stefanie Oude Elferink, chair of the IDF Standing Committee on Nutrition and Health.

3 Icon Group ingredients score Canadian NPNs

3 Icon Group ingredients score Canadian NPNs

Icon Group LLC is pleased to announce that Health Canada has issued NPN’s for three of its leading ingredients including Synetrim® CQ (NPN 80039015), Synetrim® Pro 300 (NPN 80041775) and WellTrim® iG (NPN 80038995). These new issuances allow these ingredients to be sold throughout Canada.

“We are very pleased that our premier metabolic wellness ingredients are now available for Canadian dietary supplement marketers to formulate with”, says Suzanne McNeary, cofounder and president of Icon Group. “We believe that the addition of these ingredients to the Canadian marketplace will increase the ingredient offerings related to metabolic wellness, specifically in the areas of healthy blood glucose and cholesterol levels and cardiovascular health,” adds Dr. Bruce Abedon, director of scientific affairs for Icon Group.

All three ingredients are multi-patented and clinically proven in double-blind, placebo-controlled, human clinical trials and are sold in the U.S. for metabolic wellness and weight management.

Durbin to reintroduce Dietary Supplement Labeling Act

Sen. Richard Durbin, D-Ill., announced July 30 that he would reintroduce the Dietary Supplement Labeling Act later this week. The bill is expected to be similar to the bill Durbin introduced in 2011, but there are reportedly some new provisions in this year's version.

According to Sen. Durbin's press release, the bill would require dietary supplement manufacturers to disclose the known risks of ingredients and display a mandatory warning if the product contains a dietary ingredient that may cause potentially serious adverse events. Labels would also have to include the batch number to help the FDA identify and recall contaminated products.

"The issues that are emphasized in Sen. Durbin's announcement appear to propose legislative solutions where regulatory standards would suffice," stated Michael McGuffin, AHPA president. "Under current law, supplements are not allowed to be represented as conventional foods and must be labeled to include all information—including safety information—that is material in light of the consequences that may result from their use. And while no one will argue with the wisdom of using product batch numbers, it is already the standard industry practice to do so."

In associated remarks entered on the Senate floor on July 30, 2013, Sen. Durbin said the bill also includes a provision to require all dietary supplement products to be registered with the Food and Drug Administration.

"AHPA opposed the product registration requirement in 2011 and will oppose it again in this latest version of the bill," added McGuffin.


Transparency at its (Doctor's) Best

Doctor’s Best Inc., a leading international dietary supplement manufacturer, announced a new initiative to provide greater education and transparency of information to its consumers through the use of front panel QR codes.

Doctor’s Best has initiated the inclusion of a front panel QR code to provide a direct web link to education and information about the specific Doctor’s Best product a consumer is considering. This front panel QR code is uniquely valuable to the consumer to provide a significant, yet easy and simple manner to obtain product information via smart phone or tablet.

“The FDA has long held a manufacturer’s website is an extension of its marketing, so Doctor’s Best is continuing its commitment to consumer education by providing an easy access tool to capture the wealth of product information available. Doctor’s Best has conducted independent web review for both content and compliance to enable  this QR code technology to provide Doctor’s Best consumers the ability to access the most up to date and complete education of product information available” said Scott Steinford, CEO of Doctor’s Best. “This QR code is not only helpful to the Doctor’s Best consumer but also to retail personnel who wish to easily find pertinent and updated product information straight from the store shelf.”

Doctor’s Best highly-informative website,, provides a wealth of product information through clinical trials, ingredients, sourcing and safety guidelines. Consumers can also find complementary products and other products targeting the same areas of health, as well as a retailer locator section. The front panel QR label initiative began in late 2012 and is expected to be fully implemented by late 2013.


Baxter, JW Holdings team up on omega-3s

Baxter, JW Holdings team up on omega-3s

Baxter International Inc. and JW Holdings announced that they have entered into an exclusive distribution and license agreement for parenteral nutritional products containing a novel formulation of omega-3 lipids. With this collaboration, Baxter will complement its leading global parenteral nutrition portfolio, and provide global commercial capabilities and clinical development.

Under the terms of the agreement, Baxter will have exclusive rights to co-develop and distribute the products globally, with the exception of Korea. The arrangement includes a $25 million up-front payment that will be recorded as a special pre-tax in-process research and development charge in the third quarter of 2013. Additionally, the agreement calls for payments totaling up to $10 million for the achievement of regulatory milestones, along with royalties on future product sales.

The agreement remains in effect for 10 years following the first product launch outside of Korea. The companies will share equally in the development costs and global clinical trials and registrations. JW Holdings will manufacture the products in its Dangjin, Korea facility. Additionally, Baxter has specified rights to certain additional nutritional products that JW Holdings may develop or produce in the future.

"Lipids are an important part of nutrition therapy, particularly for those patients who rely on parenteral feeding for sole-source or supplemental nutrition," said Robert M. Davis, president of Baxter's Medical Products business. "Baxter's collaboration with JW Holdings allows us to complement our existing parenteral nutrition product portfolio and provide clinicians with additional options to meet patients' unique nutritional needs."

"The agreement with Baxter expands our ability to help more patients benefit from parenteral nutritional products containing our novel formulation of omega-3 lipids," said Gu Seo Park, chief operating officer of JW Holdings. "Both companies are bringing unique technology and expertise to this collaboration, which also will create new opportunities for JW Holdings to grow and gain recognition globally."


Chr. Hansen takes full ownership of Turkish subsidiary

Chr. Hansen takes full ownership of Turkish subsidiary

Chr. Hansen is investing in the future by acquiring the remaining 50 percent of the shares of its Turkish subsidiary, Peyma Chr-Hansen A.S. Turkey is a strategically important market seeing steady growth in both cultures, enzymes and natural colors, and Chr. Hansen wishes to strengthen and expand its activities in the region.

“We have been present with the Peyma Chr-Hansen Joint Venture in Turkey since 1989. With this acquisition we can fully integrate operations into the rest of the Chr. Hansen organization, sustaining the whole Group’s success in the future,” explains Jacob Vishof Paulsen, group vice president, Europe, Middle East and Africa, Chr. Hansen.

Continued support
The takeover takes place in full consensus with the general manager and shareholder, Mr. Toni Ciprut.

“We wish to thank Mr. Ciprut for his efforts and his success throughout the many years. He has been instrumental in making Chr. Hansen a major player on the Turkish food ingredients market, and I am pleased to announce that he will continue to support the management team as a consultant over the coming two years,” says Paulsen.

On his part Toni Ciprut is pleased to see his life’s work continue under new strong ownership: “I have always enjoyed cooperating with Chr. Hansen and I am happy to envisage a good future for the business. I look forward to assuming my new advisory role over next two years, which will ensure a continued strong bond to the company as well as more time for me to spend with family and friends,” he notes.

New country manager
The role of new country manager of Chr. Hansen Turkey will be assumed by Mr. Carsten Rou, who has been with Chr. Hansen for 25 years, most recently as head of culture and enzyme sales in North America.



How to bake breads with functional ingredients

How to bake breads with functional ingredients

Whole grains and whole wheat are the current darlings of the bread aisle, but consumers are looking beyond the usual suspects as they search for products that pack even more of a nutritious punch. And formulators are finding waste-stream ingredients that can add unique functional characteristics and nutrition punch.

“The whole grain trend is part of an overarching interest by consumers in more healthful foods,” explains Janice Anderson, vice president of marketing, Flowers Foods, Thomasville, Ga. “We're seeing more and more items in the bread aisle with healthful benefits—from lower calories and lower sodium to higher fiber and portion control.”

Tim Zimmer, vice president of Sara Lee Fresh Bakery, Downers Grove, Ill., has noticed the rise of one ingredient in particular.

“In regards to alternative offerings, there has been a growing awareness, especially among new moms, regarding the importance of DHA omega-3,” he says. “It has been shown to be important to the normal development of the brain, and food products fortified with omega-3 are thus becoming more popular with consumers.”

Dean Mosca, president of Proprietary Nutritionals Inc., Kearny, N.J., notes that one of the richest sources of omega-3 fatty acids—chia seed—can be easily incorporated into baked goods. Besides omega-3s, “Chia seed is rich in a variety of nutraceutical ingredients:  protein, fiber, antioxidants, vitamins and calcium,” he says of the gluten-free, ancient grain. “The health benefits include cardiovascular, brain and immune system support, as well as support of a healthy inflammatory response.”

Two additional areas of growth are ancient grains and the quickly developing gluten-free market, said Doug Radi, vice president of marketing, Rudi's Organic Bakery, Boulder, Colo.

Waste not, want not

Sticking their scoop into what used to be the waste bin, formulators are finding a host of ingredients with attractive properties—and attractive costs. Three recent additions to this phenomenon stand out, and they come from the processors of fruits, nuts and grains.

Recycled cranberry encapsulates. Ocean Spray Inc., Middleborough, Mass., saw baking-specific functional opportunity in leftover cranberry skins, the byproduct of cranberry juice. The company years ago forged beyond being just a berry growing and squeezing cooperative; the Ocean Spray Ingredient Technology (ITG) group was formed to research, promote and manufacture functional ingredients from the parts of the berry that don’t end up as crimson juice.

“Manufacturers and bakers can face challenges when incorporating fruit into bakery applications. And taste, texture and appearance alone no longer drive purchases. Nutritional content has taken the forefront,” says Kristen Girard, principal scientist, Ocean Spray. “But some fruits, such as strawberries and raspberries, are traditionally difficult to bake with. In their raw state, they cannot withstand the rigors of processing, from extreme heat, freezing and thawing to kneading, mixing and handling.”

But the tough cranberry skin can withstand such rigors and protect its contents. Recognizing this potential, ITG developed BerryFusions Fruits. The ingredient uses cranberry skins to encapsulate difficult-to-bake fruits, such as peaches. The result is a soft fruit piece that maintains its structure, even in bagel dough. The ingredient has a two-year shelf life, without using artificial flavors, artificial colors or preservatives.

Almond bran.  Almond bran is another waste product that has found new life as a functional ingredient. Nuts in general are high in antioxidants and micronutrients, and almonds in particular have gained prominence for their healthful properties. The nuts are often blanched, removing the brown skin or hull (the germ), to make them more palatable. Until recently, some hulls were converted into animal feed and the rest were pure waste.

“It was sitting there looking for somebody to do something with it. The trick was to isolate the stream out of a manufacturing system to make it a food grade product, so we invested a fair amount of time to determine how best to dry the bran and maintain active materials,” says Robert Miltner, vice president of business development for Nut-trition, San Francisco. “If you look at what's good about almonds and know something about plant composition and how plants protect themselves, it becomes apparent. It's a passive protection in line with functional foods; that's how these bitter brown things come to be useful.”

The nut meat primarily consists of fat, protein and carbohydrates. All of the secondary metabolites, phytonutrients and compounds, which almond trees generate for protective reasons, are in the skin. Almond bran is a means of adding these phytonutrients to baked products without adding fat or carbohydrates.

The bran is a whole, dry piece of almond skin that can be ground to manufacturers' granular specifications, depending on how much evidence of the skins is desired in the finished product. With health-oriented, whole grain products, consumers may want to see evidence of ingredients, whereas a fine grain may be more suitable for less health-driven products. “A lot of this is sizzle as well as the steak,” Miltner says.

The bran flour dry mixes easily, and as an insoluble fiber, it isn't hydroscopic. Instead, it floats in the matrix instead of absorbing water. It contains a small amount of oil, but when kept cool, it boasts a shelf life of up to a year.

In breads, Nut-trition has successfully added the bran up to 10 percent of the weight of dry solids with the product still holding together. More common uses range from 3 to 5 percent. Almond bran has a light-brown color, and in baked products it lends a nutty, toasty flavor well-matched to bran muffins, cookies or breads.

“Almonds are so popular because they do things like reduce cardiovascular risk related to low-density lipoprotein (LDL), reduce blood pressure and have major antioxidant and anti-inflammatory properties,” Miltner says. “All of these benefits turn out to be related to the defense compounds present in the outside membrane of the kernel.”

Rice bran. Rice bran is another functional ingredient with potential in the baking industry, as it is rich in antioxidants and contains high levels of vitamin E, magnesium, B vitamins, polysaccharides and polyphenols. But once separated from the kernel, rice bran rots quickly. Given the amount of rice produced per year — 60 to 70 million metric tons — that's a lot of wasted nutrients.

But in 2008, Phoenix-based NutraCea found a way to stabilize the rice bran, making the former waste product available for consumption and large-scale baking.

NutraCea's RiBalance™ derivative, a processed, stabilized rice bran in which the nutrients are made bio-available through proprietary processing, has applications in breads, pastries, pastas and tortillas. Other than being a source of fiber and micronutrients, manufacturers claim it imparts a lightly toasted flavor. The product has a one-year shelf life.

Also, rice bran oil's light, barely perceptible flavor makes it a healthful and natural choice to replace shortenings in baking applications.

But in their efforts to differentiate and deliver good-for-you bread, manufacturers must not forget that healthfulness, fiber and functionality still play second fiddle to one very important factor. “Whole grain and whole wheat attributes are definitely hot right now and consumers are very interested in more choices,” Anderson says. “But no matter what the hot trend is, it still all comes down to taste. Any successful new product must deliver on taste.”

New Hope 360 Blog

New GMO-education site funded by Monsanto, Dupont

New GMO-education site funded by Monsanto, Dupont

New GMO-education site funded by Monsanto, Dupont Consumers now understand genetically modified organisms significantly better than in years past.

Natural consumers routinely seek Non-GMO Project Verified or USDA Organic food products in both independent retailers and conventional grocery stores. Mainstream media thoroughly covers GMO labeling legislation. Whole Foods announced their plan to label GMOs by 2018. And sketchy outbreaks of rogue GMO wheat fuel fears of GE drift.  

Plus, lawsuits between farmers and biotech companies abound, individual states (Connecticut, Maine) are passing labeling laws and enthusiasm for Washington’s pending I-522 initiative grows, thanks to advocacy groups like GMO Inside, Just Label It, and companies like Dr. Bronner’s, Stonyfield Yogurt and Sambazon, to name a few.

GMO confusion persists

Thankfully, the Council for Biotechnology has answered our dire need for completely unbiased GMO information. Funded in part by companies including Monsanto Co., DuPont, BASF and Dow AgroSciences, new website is a resource where people can ask questions about GMOs, and have them answered by “scientists, members of academia, farmers and other independent experts who have volunteered their time and effort to improve communication on the subject of biotechnology,” according to a press release. is sleek and clearly designed to be consumer-friendly. It’s emblazoned with bright green accents and an easy-to-navigate forum. Under a tab titled “Explore the Basics,” website visitors can learn the timeline of genetic modification in crops, which dates back 10,000 years ago, when “humans begin crop domestications using selective breeding.”

“We recognize we haven’t done the best job communicating about GMOs—what they are, how they are developed, food safety information—the science, data and processes,” said Cathleen Enright, executive director of the Council for Biotechnology Information, in a statement. “Food is personal, so we want to open the door for personal discussions.” What a novel idea.

Biased education

Enright is correct. Biotech has been intentionally opaque with their practices and research since before GMOs were introduced to the marketplace in the 1990s. Indeed, non-GMO advocates have vied for increased transparency for years.

So why aren’t we rejoicing about Isn’t this what we wanted? In a nutshell, no.

This website is a threat to the non-GMO movement for several reasons. Though the information on is technically correct, the syntax is off. For example, going back to the timeline, humans did begin crop domestication using selective breeding 10,000 years ago, but the graphic fails to mention that current GMO creation methods are vastly different.

Another example: Website users can explore how GMOs are made by watching a cute, “hand-drawn” video. Though I was impressed by how much detail the video went into about the science of GMOs, it uses Hawaiian papaya as an example GE food. In the 1990s, a virus nearly wiped out the papaya crop. Genetic modification allowed researchers to make papaya resistant to the scourge and is credited with saving Hawaii's $11 million papaya production industry. Fair enough.

But why didn’t the video focus on herbicide-resistant soybeans, which account for 93 percent of all soybeans grown in the U.S., and skyrocketing sales of glyphosate herbicides sold also by biotech companies? is a nice try, and it’s better than operating under a veil of secrecy. But biotech companies are not in the education business; they’re in the seed and herbicide selling business. Browse with caution.