A vegetarian source of DHA Omega-3.”
(April 2008) Prepared Foods. (177) 4:113.
Profile
of Martek's "life'sDHA," a stable omega-3 (algal) oil from vegetable-sources,
which appeals to vegetarian consumers. Includes chart of the "Stability Among
Omega-3s" that compares canola oil, soybean oil, flaxseed oil, fish oil, and algal
oil.
Anthony,
M. “Ingredients and Flavors for the New Year.” (January 2008) Food
Processing. (20) 1:42-48.
Trends
for ingredients and flavors for 2008 will need to satisfy the consumer's growing desire
for health foods of high quality. "Superfruits" such as açai, acerola,
mangosteen, goji, jabotacaba and passion fruit, with their high antioxidant levels and
health benefits, will move into the mainstream. Heart health is a major concern, thus
whole grains and fiber will increase in popularity. Other hot trends include sugar
substitutes, soy, hemp, and organic meats. Chris Steinmetz of French Meadow Bakery reports
that despite its association with marijuana, "Hemp is truly a superfood and delivers
high levels of fiber, protein and omega-3 fatty acids." Food producers will need to
seek out nutritious and sophisticated flavors to satisfy consumers in 2008.
Bank,
G. “Nutra Solutions – Conquering
Cardiovascular Disease.” (January 2008) Prepared Foods. (177) 1:NS3.
Cardiovascular
Disease (CVD) remains the highest cause of death in the U.S. Growing concern for heart
health has prompted the FDA to recognize 14 health claims pertaining to heart health in an
effort to make health conscious choices easier for consumers. One of the claims is for
dietary fiber and whole grains, both of which significantly lower risks of cardiovascular
disease. Phytosterols are amassing research that suggests that they may have an even more
pronounced benefit to heart health than previously believed. Omega-3 remains an important
factor in heart health, with nut and vegetable oils gaining importance.
Berry,
D. “Time for an Oil Change?” (February 2008) Food Product Design (18) 2:
53-63.
In
an effort to create the best trans-fat-free products, we must come to a better
understanding of their bonds, configuration and arrangement. Includes fatty acid profiles
and the challenges of switching to trans-free solutions. Details both domestic and foreign
options, and gives an omega-3 overview.
Duchene,
L. “Building In and Baking Up Fortification.” (March 2008) Modern Baking:
Healthy Baking Guidebook. (p. 30-31).
As
consumers are searching for functional foods that have increased health benefits, bakery
products can utilize fortification. This article questions whether these steps are
entirely necessary, asking, "Should the fish oil be baked into the bread?"
Discusses omega-3, vitamins, minerals, and fiber that can be added to baked goods for
increased health benefits.
Esquivel,
Teresa. “Flax oil facts.” Food Product Design: Functional Foods Annual
Supplement. 38.
Flax
seed is a good source of omega-3 alphalinolenic acid (ALA), fiber, protein, and plant
lignans. Formulation ideas for flax oil include vinaigrettes, dressings, dips, dairy
products, refrigerated beverages, and margarines.
"Good Inside and Out" (January
2008) Prepared Foods. (177) 1:37.
While
the sustainability of omega-3 sales in the adult markets are questionable, baby food
brands featuring omega-3's remain strong. Research has linked DHA to the development of
infants' mental, visual, and nervous system health.
Hazen,
C. “New Variety of Protein.” (January 2008) Food Product Design. (18)
1:52-56.
The
food industry has made progress in protein development, including the categories of dairy,
meat, eggs, whey, and soy. There are both functional and heath benefits to adding omeg-3
to eggs. Soy remains a popular option for vegetarian product development. Includes outline
of the protein ingredient forecast by BBC Research, which "estimates the U.S. market
for protein ingredients will reach $2.8 billion by 2011."
“Nutritional Needs Nurture Ingredient
Use.” (January 2008) Prepared Foods. (177) 1:123-135.
The
2007 Prepared Foods R&D Applications Seminar held in Chicago included presentations on
"emerging nutraceuticals, a novel co-extruded fiber and reduced-sugar ingredient
tools." Some of the most popular neutraceutical trends include: vitamin K, grape seed
extract, melon extract and gliadin, co-enzyme Q10, pomegranate extract, açai extract, and
green tea extract. Includes a section on dietary fiber in grain products, co-extruded
acacia soluble and wheat insoluble fibers, and omega-3 fatty acids for women and children.
North, D. “Feeding Boomers: Products
for the Ages.” (February 2008) Food Product Design. (18) 2: 27-35.
Article
discusses the health needs and food selection trends of baby boomer, defined as the
generation born from 1946-1964. This $2 trillion market has a " unique set of needs:
preservation of health, prevention of disease, and the promise of youth." For heart
health, manufacturers need to consider omega-3 fatty acids, plant sterols, whole grains,
cocoa beans, and superfruits. Nutritional aspects to improve brain function includes foods
like fruits and veggies, fish, nuts and seeds, protein, and coffee beans. Collagen
supplements, vitamins and fortifications can improve bone and joint health. Maintaining a
youthful appearance is important to many baby boomers, and vitamin C, A, & E can be
great skin enhancers. Probiotics and fiber are important for gut health. While all of
these health trends are important to baby boomers, they still are a huge market for
indulgent selections.
O’Donnell, C. “Nutra Solutions:
Healthful Ingredients Drive New Products.” (March 2008) Prepared Foods. (177) 3:NS3-NS17.
This
article discusses the ingredients that are achieving the most popularity, and the health
claims associated with them. While science seems to support the positive benefits of
anti-inflammatory ingredients, new products have not been marketing this aspect. Omega-3
product development is slowing down, though omega-3 has became an established health issue
for consumers. Antioxidants are the number one "wellness" ingredient according
to a report "Ten Key Trends in Food, Nutrition, and Health, 2008" created by New
Nutrition Business. Discusses dietary fiber, prebiotics, and probiotics.
Not Your Momma’s Orange Juice.” (February 2008) Food
Processing: Wellness Foods Insert. (69) 2:16-17.
Article
discusses the new ways producers are fortifying orange juice. Tropicana has added omega-3
to their Healthy Heart line. Antioxidants, glucosamine, and vitamin D are just a few of
the healthy additives to juice.
Palmer, Sharon. “Omega-3 fatty acids:
metabolism matters.” (June 2008) Food Product
Design. (18) 6:94-98.
While
awareness of Omega-3 fatty acids continues to grow, the public does not appear to fully
understand the essential nature of this fatty acid to human health. The article offers a
detailed description of the omega fatty acids and their functional relationship,
including: omega-3 fatty acid, alpha-linolenic acid (ALA); omega-3 fatty acids,
eicosapentaenoic acid (EPA), and omega-3 fatty acid, docosahexaenoic (DHA). Discusses
omega-3 fortification "Optimally, people should consume somewhere between a ratio of
1:1 to 4:1 omega-6 to Omega-3 fatty acids, but today, Americans consume about 11 to 30
times more omega-6 than omega 3-fatty acids."
Omega-3s
support "artery and mental health" and as a result numerous new products are
being released with omega-3 fatty acids. The article looks at how exactly omega-3s can be
beneficial and what new products are coming out.
Analyzing
the different health trends on the forefront of bakery products development, Busken
briefly covers whole grains, fiber, antioxidants, trans fatty acids, omega-3s, and protein
fortification.
The
new product Pizzey's Meadow Pure 03 offers a combination of fish oil and flaxseed can
provide all three types of Omega-3 fatty acids. "The very high antioxidant acid
content of this flaxseed allows it to act as a natural stabilizer for the fish oil, which
will otherwise be vulnerable to oxidative breakdown."
Discusses
the trends highlighted at the Worlds of Flavor Conference. The theme for the conference
was "Spain and the World," and the article covers the fusion of Hispanic cuisine
into American culture. Also mentioned was omega-3 fatty acids, Cajun cooking, and
processed ingredients.
According
to data provided by Mintel, the total number of new product introductions with Omega-3
fatty acids more than doubled to 250 in 2006, with 47 of those introductions occurring in
the bakery category. Companies that have introduced products with Omega-3 include
Tropicana Products Inc., Odwalla Inc., Coborn's Inc., Unilever, Omega Farms, Kashi, and
Egglland Best. Notes that Monsanto, The Solae Company and Dupont are developing omega-3
products for the category which is predicted to reach $7 billion by 2011. Includes a table
with the number of new product introductions in the omega-3 category since 2004 in the
categories of processed fish, meat, egg products, bakery, dairy, sauces and seasonings,
snacks, beverages, side dishes, meals and meal centers, breakfast cereals, spreads,
confectionery, fruit and vegetables, and pet food.
Ohr, Linda.
“A Heart-Healthy Approach.” (May 2007) Food Technology. (61) 5:61-64
Cardiovascular
disease continues to be a serious concern within our society, with millions of people
exhibiting the three symptoms of high cholesterol, high blood pressure, and obesity. This
article examines the research being conducted, and the ingredients that may help reduce
these problems. Examines the role of fiber, whole-grains, soy, phytosterols, Omega-3, and
flavonoids.
Ohr, Linda.
“Revisiting Omega-3’s.” (March 2007) Food Technology. (61) 3:57-60.
As knowledge
of the nutritional benefits of Omega-3 spreads, new products and innovations are rapidly
being developed. An eight-week
study by Schwellenback (2006) selected 116 subjects, with half receiving 1000 mg of DHA,
and the other 1,252 mg of DHA plus EPA.
"Triglyceride levels decreased by an average of 21.8% in the subjects who took DHA
and 18.3% in the subjects who took DHA plus EPA." In the realm of cognitive health,
Kotani (2006) recently studied the effect of ARA and DHA and cognitive dysfunction from
organic brain damage. More foods are being fortified with Omega-3 now that an odorless,
tasteless form has been
developed.
“Qualified Health
Claims for Canola Oil.” (June 2007) Food Technology. (61) 6: 109.
The
health benefits of using canola oil have been confirmed by the FDA. They "authorized
a health claim for canola oil due to its ability to reduce the risk of coronary heart
disease." Canola oil has very low saturated fats, and is rich in omega-3 and vitamin
E.
“Soybutter is
Alternative to Peanut Butter.” (June 2007) Food Technology. (61) 6: 114.
Hilton Soy
Foods, creator of soybutter, offers a healthy alternative to peanut butter, as "more
and more restrictions on or the outright banning of the use of peanut butter and peanut
products at schools, restaurants, hotels." The health benefits include "omega-3
and omega-6 fatty acids, low saturated fat, trans-fat-free, and a good source of complete
protein."
Toops, Diane. “Boos of Engery Plus Antioxidants.” (January 2007) Food Processing (68) 1: 20.
Anheuser-Busch introduces 180 Blue,
"the first energy drink launched by a major beverage company in the U.S. to contain
the acai berry." The berry is rich in B vitamins, minerals, fiber, protein, omega-3
fatty acids and antioxidants.
2006
Journal Citations:
“All
Candy Expo Delights All the Senses.” (July 2006) Food Processing (67) 7:12.
2,767 new confectionery products emerged in
the year 2005. The Candy Expo "led candy categories in new product growth with 1,328
new products, an increase of 11.1%." Hot items at the Expo included dark chocolate,
omega-3 fatty acids bars, and 100-calorie versions of candy bars.
Ashman, Hollis
and Beckley, Jacqueline. “Educating Consumers About Peanut Butter.” (July 2006) Food
Processing (67) 7: 25-26.
The article analyzes Smart Balance Peanut
Butter, a healthier option of peanut butter than the leading brands. Smart Balance offers
omega-3 fatty acids, lower sodium, and sugar.
Bibus,
Douglas. “Omega-3 Health: Significance of Cereal Food Products.”
(September/October 2006) Cereal Foods World. (51) 5:260-263.
The
evolution of the western diet has led to deficiencies in omega-3 fatty acids, and rather
emphasized omega-6 found in corn. The American Heart Association (2002) recommends 2 meals
per week that emphasis marine based omega-3 intake, as well as adding plant based omega-3
to their normal diet. Manufactures have been experimenting with fortifying foods with
omega-3, though stability has been an issue.
“Doing a
180.” (November 2006) Prepared Foods
(175) 11: 8.
Anheuser-Busch
is releasing acai berries in its new drink, 180 Blue. It is supposed to be the first
energy drink using the berry, which is a "small, purple fruit from the palmberry tree
and is rich in B vitamins, minerals (particularly iron), fiber, proteins, omega-3 fatty acids and anthocyanin, an
antioxidant."
Lucas, Ian.
“Omega-3 EPA/DHA and the Major Dietary Deficiency in the Western Diet.”
(September/October 2006) Cereal Foods World. (51) 5:264-267.
As the western
diet lacks the vital omega-3 fatty acids that are necessary for good health, manufacturers
are attempting to add EPA/DHA derived from fish oil to a variety of foods. Omega-3
provides a broad range of health benefits, spanning from cardiovascular health, to brain
and cognitive development. They are believed
to positively affect individuals suffering from neurodevelopment, psychiatric, and
cognitive disorders.
Mannie,
Elizabeth. “The Truth About Omega-3.” (June 2006) Prepared Foods (175) 6: 1-7
(Insert).
Omega-3 Fatty
acids are packed full of healthy uses and benefits. The article covers all of the Health benefits of Omega-3, such as cardiovascular
disease, rheumatoid arthritis, fetal and infant benefits, developmental coorination
disorder and asthma. Looks at how to increase the use of Omega-3 into foods by using fish
oil as opposed to vegetable oil and how Ocean Nutrition is trying to increase consumer
awareness about Omega-3.
Moriarty,
Sean. “Omega-3s from Whole-Food Flaxseed.” (September/October 2006) Cereal
Foods World. (51) 5: 257-259.
The average
U.S. diet has shown a serious deficiency in Omega-3s, a problem that could be alleviated
by the addition of flaxseed. The conversion level of ALA into EPA and DHA is influenced by
a subject's health and dietary habits. Omega 3 deficiencies pose serious health risks.
Besides being a great source of Omega 3s, flaxseed is rich in antioxidants, dietary fiber,
protein, and lignans.
Nunes, Keith. "Omega-3
Message Resonating With Consumers." (February 20, 2007) Food Business News
(2) 25:28, 30-31. (Available online with paid subscription at: http://www.foodbusiness.net)
A growing
trend for food manufacturers is to fortify their products with omega-3 fatty acids.
According to data obtained from Mintel Global New Products Database, since 2004, over 530
products have been introduced that are fortified with omega-3 including Tropicana orange
juice, Soy Smart Chai Soymilk, Soy on the Go brand milks, pizza, bread and yogurt.
Comments on Omega-3 are given by Dr. Mark Andon, director of nutrition for Tropicana;
Elizabeth Somer, registered dietician, editor of Nutrition Alert, Wedny Reinhardt Kapsak,
director of health and nutrition for the I.F.I.C; Barbara Katz, president of Health Focus
International; and Lori Covert, vice president of marketing and nutrition for Ocean
Nutrition Canada Ltd.
Ohr, Linda.
“Functional Fats.” (March 2006) Food Technology. (60) 3:81-82, 84.
While
numerous fats can be bad for a person's health, there are the occasional ones that can be
beneficial. Functional Fats, like fish oil and omega-3 fatty acids are increasing in
products and their health benefits are becoming more well-known as consumers learn the
fats and oils that are good for them.
Ohr, Linda.
“The (Heat) Beat Goes On. (June 2006) Food
Technology. (60) 6:87-88, 91-92, 95.
Heart-healthy
functional foods tout that they reduce the risk of cardiovascular disease." The
article analyzes the research and innovation of the following ingredients that help
promote healthy hearts: Omega-3 Fatty Acids, Sterols, Dietary Fiber and Grains, Soy,
Antioxidants, Nuts, and Diary Peptides
“Thinking
Low.” (August 2006) Prepared
Foods (175)8: 9.
"Whole
Grain & Flax Bread is claimed to be the first bread made with ingredients that may
lower cholesterol. It includes a 'naturally sourced cholesterol reducer' known as
CoroWise, as well as whole grains. It also promises to be a good source of fiber,
flaxseed, omega-3 and -6, vitamin D, folic acid and calcium."
2005
Journal Citations:
Katz, Francis R. “Omega-3:Chicken, and Eggs, Too, Or Only
Fish?” (June 2005) Chef (15) 6:15.
There is a
current research move to refine the process of chicken high in omega-3 fatty acids. This
is done by altering the chickens' feed to be high in omega-3 fatty acids. Description and sources of omega-3 fatty acids is
included with an explanation of the how and why this movement to enrich poultry meat came
about.
Lembert, Phil.“The Omega-3 File.” (October 1, 2004), Progressive
Grocer (83) 14:20.
Explains the
FDA criteria for allowing a health claim for
omega-3 fatty acids as well as the health and revenue benefits of omega-3 fatty acids in foods.
Ohr, Linda Milo. “Brian Foods.”
(July 2005) Food Technology (59) 7: 69-70, 72-73.
Considering
the importance of health and the desire to live a fuller life throughout the aging
process, the brain food market is wide open to those
that can find ways to incorporate nutraceuticals into their products. Blueberry
antioxidants are of interest to those concerned with memory related problems, zinc and
L-carnitine can both assist in mental performance, omega-3 fatty acids have some positive
affects on Alzheimer's in studies and can improve concentration. Botanicals, phospholipids and
citicoline are all other types of nutraceuticals that have beneficial properties as well.
“Nutraceuticals: Riding the
Nutraceuticals Wave.” (August 2005) Food Technology (59) 8: 95-96.
Description of some marine-based nutraceuticals that are
currently growing in consumer awareness and
their many benefits on human health. Omega-3
fatty acids; cod liver and salmon live oils
like eicosapentaenoic acid (EPA), DHA, vitamins A and
D; sardine and tuna oils; krill oil for its diverse health and emotional benefits; minerals; astaxanthin, a carotenoid;
spirulina, an alga; chlorella; and chitosan
from shellfish.
“Omega-3 Fatty Acids: The Next Big
Ingredient? (March 2005) Baking Management
(9) 3: 32-34, 36.
Omega-3 fatty
acids could be the ingredient to boost bread
sales and other bakery products in the coming years.
Wegmans Food Markets Inc. produced a bread for their stores using "powdered, microencapsulated form of
fish oils high in omega-3; this kept the
oils fresh and eliminated fishy tastes." The
FDA has approved the use of a health claim
when a product contains omega-3 fatty acids from fish oils or flaxseeds and other sources. Bakers can use flaxseed in many baked products and has been proven to reduce the amount
of shortening and other oils in the formulas
and increases water absorption in the dough.
“Nutrididan, a Vegetable-Based Source
of Omega-3.” (December 2005/January 2006) Bake & Take :26-27.
The reduction
of trans fats in baked products and the
increased awareness of the benefits of
omega-3 fatty acids has led International
Food Science Centre A/S to develop the oil
blend high Nutridan which is high in omega-3 that can be used to replace traditional fats in baking or blended with
them to reduce fat content.
2002 Journal Citations:
Turcsik, Richard. “Getting
a Healthy Start.” (May 1, 2002) Progressive Grocer (81) 7:70,72,74.
More people
are looking at cereals in a more
nutrient-orientated mindset and are seeing them as
a healthy start to the day, even a good
snack. The breakfast cereals of interest are
those that are offering nutritious and health
benefits that others aren't, or at least are
not marketing yet. Flaxseed with omega-3
fatty acid, whole grains, soy isoflavones, bran and fiber are all ingredients that are
attracting consumers. Has a table with
the top 20 cereals in sales for the past year.
Last updated
November 13, 2008
