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Expert opinions on protein ingredients for sport & performance nutrition


Expert opinions on outlook of sport nutrition industry I



Healthy Ageing: diabetes and heart health benefits from protein hydrolysates

Elaine Drummond Researcher at University College Dublin and Food for Health Ireland and speaker at the recent Bridge2Food Top Class Protein Nutrition, shared her ideas and opinions on key aspects of hydrolysed peptide functionality. These peptides have the ability to protect heart health due to their ACE-inhibiting abilities. Many research groups are helping to increase our understanding of the bioavailability of bioactive peptides. In the last ten years cohort studies have identified an inverse relationship with consumption of low fat dairy products and incidence of heart disease and type 2 diabetes mellitus. Major health breakthroughs in the coming years should come with respect to insulinotropic activity from research on the minimum effective dose of hydrolysed peptides is required. It has been shown that β-casein is the most relevant precursor in terms of quantity of peptides released upon hydrolysis (Boutrou et al. 2013, AJCN 97: 1314-23). This will have an impact on the ability of the peptides to be incorporated as ingredients while maintaining effective biological function. Further to this, work will be required to examine peptide bioactivity when incorporated into various foods to ensure that processing techniques do not interrupt peptide functionality. It is important to address the bioactivity of peptides from a non-animal source. Work is being carried out using soy, pea and other plant-derived peptides. Elaine can be reached via Food for Health Ireland. To learn more about key aspects of peptide functionality, a cd rom with all presentations of the Top Class Protein Nutrition of key opinion leaders on the state of the science regarding satiety, sarcopenia, bone, joint and skin health, and muscle disuse atrophy research is available for € 495 ex VAT. Please contact Brigde2Food. Join other health researchers and scientist at the 3rd Healthy Ageing 2014, 4 & 5 December Amsterdam with Tracks on 1st 1,000 days of life and on the reaching the adult consumer with healthy propositions. Speaker participation from Abbott, Nestle, Danone, FrieslandCampina, Mead Johnson, Kerry, DSM, European Commission and Patients Organisation.

Undernutrition: Success factors in systematic screening

Eva Leistra of VU Amsterdam studied the screening results for undernutrition in all Dutch hospitals from 2007 to 2010. Her aim was to identify predictive factors for achieved screening results. Screening percentages have increased significantly since the introduction of the Performance Indicator (PI) for hospitals within the National Benchmarks on Quality of Care of the Dutch Health Care Inspectorate. Screening was more frequent in hospitals which have more patient admissions, protocol-defined referral to a dietician, and who use the SNAQ screening tool. This information will be used to improve Dutch screening rates and may assist in the implementation of screening on undernutrition in other countries. Read full article here.

Sharing of Best Practices is always a great way to stimulate discussion and action. The Medical Nutrition Industry (MNI) has invited the MNI Grant winners from 2008-13 to share an update on their achievements since winning the grant in form of recorded presentations. These recordings intend to share insight into successful national initiatives in the fight against malnutrition to get inspired, learn from, and build upon, previous work done in this area. In the videos from the MNI Grant winners you can see the processes, policies and guidelines that have been developed, and how these have been implemented effectively to lead to improvements in patient outcomes and healthcare benefits. Please enjoy the videos and hand-outs developed for each grant winner.

At the 3rd Healthy Ageing 2014, 4 & 5 December Amsterdam, with Tracks on 1st 1,000 days of life and on the reaching the adult consumer with healthy propositions, Dr. Rolf Smeets, Chief Medical Officer, Danone Medical Division, and Board member European Nutrition for Health Alliance will share his views on ‘Malnutrition: A European challenge and opportunity’. He will cover the following topics: The industry challenge to put malnutrition on the political, economic and personal agenda’s, preventing and reducing health care cost and National health case studies in Europe.

DSM views on future proteolytic enzymes & nutrition and application of a new gluten-degrading enzyme

Bridge2Food asked Cindy Gerhardt, Global Innovation manager Enzyme Solutions at DSM Food Specialties to review the major research developments in the past 10 years and ahead on future fields and success. Ms. Gerhardt spoke on the role of enzymes for health at the recent Top Class Protein Nutrition. The research efforts in the past years on biological benefits of hydrolysed protein have continued to rise. The traditional focus area of protein hydrolysis has been to linked to increase digestibility, increased bioavailability or reduced allergenicity with main commercial application in infant formula. The concept of bioactive peptides, so called presence of ‘magic bullets’ rather than total degradation of protein, was particularly boosted by the identification of individual ACE inhibiting tripeptides. Research in protein hydrolysates or bioactive peptides in a wide range of benefit areas has increased dramatically. Besides infant nutrition and blood pressure reduction, areas as cholesterol lowering effects, skin-, bone- and joint health, sport nutrition, clinical nutrition (cachexia, diabetes), brain healthcare now main focus. However, enzymatic production of protein hydrolysates has not received much attention. If bioactive peptides are the reason behind health benefits of protein hydrolysates, and if we want to steer the efficacy of protein hydrolysates, we need to identify not only what sequences are responsible for the bioactivity, but also how to produce these peptides in a controlled and reproducible (and cost effective) way. Get your cd rom with all presentations of the latest Top Class Protein Nutrition. Gain insights of key opinion leaders on the state of the science regarding satiety, sarcopenia, bone, joint and skin health, and muscle disuse atrophy research. The cd rom is available for only € 495 ex VAT. Please contact Brigde2Food.

What are important future new research fields? Traditionally, protein hydrolysates are made with animal-based proteases such as trypsin, or with broad spectrum, non-selective microbial proteases which were originally developed for industrial (nonfood) applications. Commercially speaking, trypsin is not attractive due to its non-kosher origin. Broad spectrum, non-selective proteases are not ideal as the degree of hydrolysis is hard to control, and the generated peptides vary in sequence depending on process conditions. Latest research in proteolytic enzymes has been aiming at discovery of much more selective and specific proteases, allowing to steer protein hydrolysis much more delicately to specifically generate bioactive peptides, or to degrade allergenic epitopes. Using specific proteases also allow for a more controlled and reproducible protein hydrolysis production process, and generation of protein hydrolysates with better sensory characteristics. Much of the discovery of new enzymes takes place at the enzyme suppliers.

3 breakthroughs needed to bring research field forward are according to Ms Gerhardt:
1) Most work on identified bioactive peptides has been done in biochemical assays, often not taking into account the gastro-intestinal digestion, and/or the barriers in absorption and organ passage. For the in vitro work to have any predictive value, standardised gastro-intestinal simulation and absorption models should become widely adopted.
2) Most human nutrition intervention studies have been done with poorly characterized protein hydrolysates. There is a clear need to better characterize the protein hydrolysate based on substrate, enzyme, and peptides generated.
3) Better understand the role of intact protein, hydrolysed protein (to variable extends), tri-and di-peptides, and individual amino acids in modulating biological processes. This also implies that the efficacy of new food ingredients or dietary supplements should be studied in the context of presence of a complex food matrix.

Ideation in action …

How to tap into the healthy ageing market with new concepts? How to generate ideas? Many techniques exist. Bridge2Food is very happy to partner with Nel Mostert, an independent innovation and ideation expert for the upcoming Food Technology Professionals platform, 9 & 10 October in Gent. Project leaders and managers at food manufacturers, ingredient and technology companies as well as major research institutes will create new ideas during the Innovation Day with Nel Mostert and Han Gerrits, partner at KPMG. Nel has carried out over 100 ideation sessions in food and other sectors after having gained experience at Unilever. Han will show how to involve crowds in generating ideas. Han has set up the Innovation Factory, has carried out global crowd generation sessions at companies like Heineken. He recently sold his company to KPMG. The 2nd day of the platform elaborates on Leadership and how to get innovation teams going with fun and results. The great trainer Louise Mennen will inspire the participants with useful insights on group dynamics, drivers for success and again for creating space. We’ll keep you posted about the outcomes! There is place for another 10 participants, so hurry when you like to be part of the action.

Say € 3.7 billion investments in … renewable bio-based economy

Do you believe in the bio-based economy and do you like research and business? Then get your act together and join the Bio-based Industries (BBI) initiative. EU and industry partners have launched a €3.7 Billion investment programme for the renewable bio-based economy. The aim is to trigger investments and create a competitive market for bio-based products and materials sourced locally and "Made in Europe", tackling some of Europe’s biggest societal challenges. €3.7 billion will be injected into the European economy between 2014 and 2024 - €975 million from the European Commission and €2.7 billion from the Bio-based Industries Consortium (BIC) - to develop an emerging bio-economy sector. Through financing of research and innovation projects, the BBI will create new and novel partnerships across sectors, such as agriculture, agro-food, technology providers, forestry/pulp and paper, chemicals and energy. Also launched is the BBI’s first Call for Proposals. It is a €50 million Call (not including industry contributions, which are expected to reach up to €100 million) that is a first step in a long-term strategy that will deliver tangible social, economic and environmental results. The Call contains a total of 16 topics: 10 Research and Innovation Actions with a total budget of €15 million and 6 Innovation Actions (5 Demo and 1 Flagship) with a total budget of €35 million. Get a closer look at the factsheets.

You can also visit the 7th Protein Summit 2014, 18 & 19 September in Rotterdam and already act today. Major technology, ingredient, suppliers and manufacturers shape new co-operations in the protein value chains and connect them with bio-based and energy.

Lessons for sustained success: The human side of innovation

We found this great article of Luis Solis, who is a pioneer in the diffusion of innovation strategy and enterprise software in global organizations. He made the summary below of the 7 important human innovation success factors for As entrepreneur and business builder, he has taken companies public, guided global roll-ups, started ventures and turned-around software companies. A graduate of Stanford University’s Business and Law Schools, Luis recently authored “Innovation Alchemists: What every CEO needs to know to hire the right Chief Innovation Officer.” Enterprise innovation success seems illusive for large organizations. In the United States, executive leaders frustrated with the slow pace of innovation success are seeking elixirs to step up progress. This article reveals seven highly effective lessons for corporate leaders seeking to declare an innovation victory in the coming years. The answer lies on the “human” side of the equation. CEOs like to win. Today, innovation is the playground where many CEOs are seeking to demonstrate their winning prowess. However, it just so happens that large organizations are having a very difficult time putting points on the scoreboard when it comes to innovation. What’s a CEO to do? As with many matters, sometimes the answer lies within. By their very nature large corporations are complex, distributed, sometimes challenging to shift and change when it comes to innovation. Although innovative ideas may be prevalent, large organizations are rarely structured to allocate the time, attention, and thought required to generate innovation success. Thus the CEO must properly organize and develop the human organization systematically in seven specific ways. When all seven sources of human potential and leadership are cultivated, corporate innovation does indeed flourish. Read here the 7 lessons for sustained success.

#1 A well-conceived Chief Innovation Officer role stewards innovation success.
In many North American organizations, the success of corporate innovation is being supported by the presence of a well-conceived, carefully selected Chief Innovation Officer (CINO). A CINO brings daily focus to the development of a comprehensive innovation portfolio, learning and capability development, implementation of processes and tools for enterprise innovation, and the introduction of capabilities such as Design Thinking or Lean Start-Up that likely will assist business units to attain stretch growth goals. Without a CINO, most organizations experience inconsistent, sometimes incompatible pockets of innovation effort. A CINO can contribute to consistent innovation at scale, with proper speed and cadence.
#2 The Innovation Steering Committee protects horizons, emboldens the CINO and maintains pace. As a process, innovation is cross-functional, cross-business-unit, and cross-geography, with clear benefits to open and external relationships. Usually requested by the CEO (or at minimum supported by the CEO), the innovation steering committee exists in perpetuity to stimulate executive discussion about innovation priorities and resource allocation across investment horizons. It provides the Chief Innovation Officer with a predictable, receptive forum for innovation topics that otherwise may be overlooked in the daily course of operations. A great deal of learning occurs in these forums when data and analytics are required, in addition to anecdotal results.
#3 Key Business Unit Leaders with explicit Innovation targets contribute to the overall innovation agenda. The horizon tension is well known and understood: how does one balance the need for immediate results against the need to invest in long-term, more unproven opportunities? Business unit leaders are valued for their ability to meet or exceed expected operating results. However, without a business leader’s commitment to new ventures, product or service innovations, innovation success is all but doomed. It leads to the dreaded “hand-off” crisis between innovator teams and the operating units, where commercialization most typically must occur. It’s essential for each key business unit to carry a top-line commitment or goal aimed at “beyond the core” innovation activities. Depending on industry, sector maturity, growth rates, and other circumstances, the goal percentage may vary from 5% to 20%. When a business unit leader is held accountable for growth from “the new,” it happens. When near-term corporate targets are the only focus of the business units and innovation is secondary or an afterthought, it becomes optional.
#4 Democratize and turbo-charge innovation by inviting employees to participate. The days of R&D owning 100% of innovation are long over, at least in most markets and industries. Democratization of innovation is less a matter of information or innovation systems (although they do facilitate reach and ease of use) and more about an inclusion mind-set, an inherent belief that front-line employees can contribute to opportunity development and problem solving. Large corporations with stable, strong-functioning employee innovation programs seem to achieve measurable success irrespective of industry or market. In most cases, an innovation management system plays a key role in corporate-wide engagement of this nature.
#5 Innovation Champions add a viral dimension to corporate change. Innovation initiatives are resource intensive. Talent, more so than capital, can be hard to secure. Champion communities at large corporations play a multi-faceted role: as communications bullhorns, resource pools for projects, and even potential recruits for new internal ventures or business units. In short, an internal talent marketplace for innovation can be a pivotal success factor. Because champion networks defy the traditional corporate hierarchy, they often compliment the purpose and mission of the Innovation Steering Committee, namely to diffuse the innovation strategy across the enterprise.
#6 Open the enterprise to external experts, voices, and innovators to enhance serendipity. Notwithstanding IP and legal concerns, open innovation is here to stay. In its initial incarnation, Open Innovation looked like idea sourcing from outside the enterprise. Today, the possibilities are vast: academic consortia, solver networks, liaisons with accelerators and even grand challenges asking the public to help develop opportunities. All Open Innovation strategies have one thing in common: curiosity about the possibilities for innovation from sources outside of the enterprise. As the saying goes, it’s impossible that all the world’s smartest people work at your organization.
#7 The office of the CEO must set the cultural standard for curiosity, horizon thinking, prudent risk-taking, and talent development. It’s well known that the CEO and associated staff have a profound impact on the innovation climate at large corporations. But how can she or he evolve a stronger view of what must happen for innovation to become successful? One way is to view the world from outside-in, versus inside-out. Taking annual field trips to diverse organizations with an innovation edge is one exceptional way to do this. Field trips provide an immersive experience that few conferences or peer gatherings can match. Another approach is to relocate part of the corporate CEO staff to a Silicon Valley outpost or another innovation hotbed relevant to the business. The outside-in perspective is likely to fuel a stepped-up passion for innovation. It’s less a matter of imitating others in distinct industries, as it is an opportunity to collect valuable nuggets for implementation back home. In some instances, the CEO may discover ways to reframe entire business offerings with new models. Enterprise innovation has never been easy at large corporations. Silos, change antibodies, performance pressure, and the inherent risk of innovation are formidable barriers. Yet the growing list of uncommon success points to an underlying formula: focus on the proper development of these seven facets of human effort at large enterprises, and innovation success becomes significantly more attainable.

The Protein Drinks Company, Powerful Yoghurt, and Protein water: a market up for grabs in UK.

Powerful Yoghurt announced the launch of a new drink in the UK recently. The Protein Drinks company started this year January with a new range of Collage en beauty milk, a GoHealth Joint protect, USlim weight loss shake, Super size protein shake. is already on the market for some time with protein water. Lots of new activity. Brand leaders including Arla talk about the growth opportunities in the UK and in Europe at the 7th Protein Summit 2014 (18 & 19 September in Rotterdam).

Nestle, Nutricia, Abbott: 1st 1,000 days of life: food and medical nutrition: new target pregnant mothers target group

New grounds for food companies like Danone, FrieslandCampina, Unilever and traditional medical nutrition players like Abbott, Nestle, Fresenius, Nutricia. Who is first in developing the lucrative market for pregnant mothers? Enjoy an excellent presentation of Heiko Visser, Global Business Head Infant Nutrition at Nestle on the 1st 1,000 days in life. Or read the book on maternal and child nutrition by Bathia, Buttan and Kalhan. More news on the needs and ideas of experts on the 1st 1,000 days of life at the 3rd Healthy Ageing 2014, 4 & 5 December in Amsterdam.

Protein nutrition road mapping

Protein thought leaders on satiety, sarcopenia, diabetes, bone, joint and skin health, and muscle disuse atrophy presented their ideas on the developments in the past 10 years, important recent developments and key research groups and on major breakthroughs in the coming 10 years at the recent Bridge2Food Top Class Protein Nutrition. This will offer a great road map for manufacturers and ingredient companies. You can purchase these excellent overviews here. See also below news on the future of protein for diabetes. and protein innovation

Ralph Manders PhD, with Dept. of Nutritional Sciences, University of Surrey shared his insights with Bridge2Food at the recent Top Class Protein Nutrition on major research developments in the past 10 years. Glycemic instability has been shown to be severely underestimated in type 2 diabetes patients that are achieving their A1c targets and are therefore still at risk of developing diabetes related comorbidities. A major development over the last years ha been the fact that (dietary) protein is no longer considered as merely a macronutrient but that it has several other properties that make it a very interesting compound in the treatment and maybe the prevention of type diabetes. First of all the fact that protein has strong insulinotropic properties has been shown to be highly beneficial in lowering postprandial glycemic responses in patients with diabetes. Furthermore the anabolic and satiating effects of high protein diets show great potential in controlling glycemia in this populations and might even be able to reduce the patients dependency of pharmaceuticals. Current important new research into new protein sources or protein compounds that elicit strong insulinotropic responses are fields that currently are of high interest. In this regard the development of new bioactive peptides show great promise and could lead to new protein supplements that can aid in improving glycemic control. Ralph Manders explained that the three major breakthroughs needed to bring research field forward are 1) more insight into the longterm effects of high protein diets, or the application of protein supplements is necessary to elucidate whether the insulinotropic, anabolic and satiating effects remain after periods of more than a year and even up to several years, 2) new sources of protein from plants or the waste products of the fish and meat industry should be investigated to improve the yield of these sources and therefore also decrease the burden of production on the environment and finally new processing techniques should be developed for the manufacturing of bioactive peptides or hydrolysates that are not only functional but also palatable for the person that has to consume them. You can also purchase presentations of other thought keaders on the state of the art science wise on satiety, sarcopenia, bone, joint and skin health, and muscle disuse atrophy here.

DogHigh protein pet food growing 32%

A significant trend started in the USA with pet owners seeking higher quality ingredients and more protein for their dogs and cats – moving towards the diet of dog and cat ancestors. This trend has grown for premium foods and is spreading globally to see more pet foods that are grain free and with higher protein. In the USA in 2013, grain free products grew by 32%. At Interzoo, the largest pet trade show in the world held in Nuremberg June 2014, grain free products were almost ubiquitous across manufacturers’ new launches. Given the global pet population this will have consequences on protein supplies. There is an impact on meat and meat by-products where competition could increase for available supplies. Also, the use of pulses will increase as an alternative to grains and given their good quality protein. From Dr Peter Messent, also speaker the 7th Protein Summit 2014 (18 & 19 September in Rotterdam).

Beschreibung: soja-n.pngDanube growing European soy sourcing region

Soya is one of the most important protein sources in Europe. Today soya has become a central topic in European agriculture and food production: every year 35 million tons of Soya and soya bean provide essential protein for the feed industry; 97.5% of which are imported from overseas. The dependence on soya imports becomes a challenge. The Danube Soya initiative is catering for local and European production of non GM soy for the food and feed industries : the production is growing fast. The Danube soya association will share insights on the development of the production and market demand at the 7th Protein Summit 2014 in Rotterdam (18 & 19 September).

Sports performance 3.0 – 4 segments, platforms and formats

Innova Market Insights investigated 4 trends in new sports performance products after key speakers at the 4th Sports Nutrition Conference offered their perspectives on the mainstream trend in sports nutrition. Manufactures are targeting specific consumer groups, designing new products to meet their unique nutritional needs. These needs are exercise specific and increasingly moving away from a one size fits all formula. Not only does portion packed and on-the-go options provide more opportunities, foods and healthy ingredients increasingly cross paths, resulting in new applications.

The dairy company Arla is focussing a lot more on communicating high protein to the press and general public.

According to Arla, across Europe, high-protein dairy products are a hit. The production of cottage cheese by Arla alone has increased by over 110 per cent in the last five years, and to keep up with demand. The cottage cheese boom has come thanks to a general focus on healthier, higher-protein diets in recent years. A 2013 article in the American Journal of Clinical Nutrition suggests that a high protein breakfast, compared to a low protein one, can decrease the intake of unhealthy snacks in the evening. Cottage cheese can be a fast and convenient way to increase protein intake during breakfast. “Whether one is looking for high protein products good for a low fat diet, or because they workout a lot and prefer protein for muscle recovery, cottage cheese and other high protein dairy products – things like skyr and quarks- are becoming more and more popular,“ says Lise Larsen, Nutrition Specialist at Arla’s Strategic Innovation Centre. Source: Arla

GSK launches MaxiNutrition protein snack bar

Rolled out in March this year in the UK the positioning of the protein snack bar is towards a convenient and healthier snack option. The campaign is supported by a 5 million pounds campaign called ´you, stonger´. It is aiming to add 35 million UK pounds to the overall category, which is worth 300 million UK pounds according to Nielsen (MAT 14-9-13), by attracting 5% of people who exercise regularly into the category. Source: The Grocer

Flat meat free market in UK

The recent meat free market review in the UK has shown that the horse meat scandal in 2013 has not had a positive growth impact on demand. In 2013 the market value grew by 1.3% to 253 million UK pounds, while volumes actually declined by 1% (Kantar World panel). Source: The Grocer.

What new protein technologies can offer

How to develop faster in the food industry? Which new plant and animal protein technologies are available? Industry leaders from Upfront, NIZO, DSM; Wageiningen UR, Improve, Koch Membrane, GEA, AlfaLaval, VTT, TNO and many others will share their ideas and challenges at the 7th Protein Summit 2014, 18 & 19 September in Rotterdam. Join the discussions, learn from them and develop new networks. Do it before 1 August and enjoy an early bird offer.

Another insect centre bites the dust …

Wageningen UR opens application centre for edible insects, called insect point. Insect Point will be used by Wageningen UR (University & Research centre), entrepreneurs and fellow knowledge institutes to work together on the production of edible insects for human and animal consumption. Insect Point will initiate interactions with supply chain partners, governments, schools and businesses. The centre will offer a wide range of research facilities and will provide workshops, guided tours and excursions. Educational and informative programmes for schools and the general public are also being developed. Partners: Insect Point partners are Delibugs, Insect Europe BV, Energy & Exploitation unit Lelystad and Wageningen UR. Source: Wageningen UR

Report on the role of protein crops in the EU

Interesting report on what Europe can do on promoting their own protein crop growing with 9 different strategies. From more stringent crop diversification requirements, to classification of legume cropped areas as ecological focus areas, voluntary coupled support schemes, to promoting legumes via agri-environment schemes, increasing support for organic farming, investment into research, breeding and technical progress, strengthening climate protection policies, using nutrient policies, and supporting producer initiatives. Source: European Parliament.

Protein needs of infants and adults

Is there a common understanding of the need for protein in infants and elderly people. Ingredient suppliers promote more proteins for growth at early life stages, while some infant nutrition companies think that this may not necessarily be true. How much do we need? Experts from the medical nutrition, food and supplements industry debate about the need for protein at the 3rd Healthy Ageing 2014, 4 & 5 December 2014 in Amsterdam. The focus of the platform meeting is on the market and innovation opportunities for companies on the 1st 1,000 days of life and foods for aging people.

Boomers, seniors spell health and wellness opportunity for store brands in the USA

U.S. baby boomers/seniors spent more than $200 billion across shopping channels in the last year alone, accounting for more than 50 percent of consumer packaged goods (CPG) spending, according to Information Resources Inc. (IRI), a Chicago-based market research firm. What's more, IRI expects the spending power associated with aging consumers to continue to grow, with the number of Americans aged 65 and older set to double during the next 25 years. That spending power spells opportunity for both national brands and store brands. According to the latest IRI Times & Trends report, "Aging America: Carving out Growth in Mature Markets," health and wellness are important to boomers and seniors, but these consumers are investing in healthier living beyond prescription medicines and healthcare products to maximize long-term healthcare expenditures. As a result, "healthier for you" has emerged as a significant opportunity in-store. "By 2020, annual CPG spending by boomers and seniors will surpass $230 billion. Healthcare-related spending represents a significant share of overall CPG spending for mature shoppers, so it is crucial for CPG marketers to focus on proactive wellness and disease state management to activate these shoppers," said Susan Viamari, editor of thought leadership for IRI. "With this type of spending on the table, even a fraction of one share point can easily translate into hundreds of millions of dollars." Going forward, IRI said, retailers and manufacturers must continue to look across the store for opportunities to support and advance wellness-related efforts. And when it comes to their store brands, retailers will really need to key in to the wants and needs of their core shoppers — by store, not by banner — and develop products and messaging that address those wants and needs, Viamari told Store Brands. "Opportunities can be maximized by taking a holistic approach to wellness," she said. "Prevention must be the first line of defense. Management is what happens when chronic disease/unwellness sets in." Retailers that understand their shoppers' wellness goals will be able to organize the store layout, as well as in-store and outside-of-store promotional programs, around these opportunities, Viamari added. And store brand-related shopper messaging must take a balanced approach, going beyond both the package and the store, as 79 percent of consumers over the age of 55 are making purchase decisions before entering a store. "That means retailers must be reaching out to start communicating with shoppers very early in the purchase process," she said. "Traditional media — circulars, coupons, etc. — are big influencers of decisions for older shoppers, but these shoppers are also leveraging new media. Smartphones are a daily 'tool' for these shoppers as well." Finally, Viamari stated that retailers must find ways to be heard over all the "noise" in the marketplace related to new ingredients, "magic bullet" products and more. "Older shoppers, in particular, are not interested in fads," she noted. "They want products that will work today and will work tomorrow. Retailers must help these shoppers understand why their products or their ingredients will work for their key consumers' most pressing needs." Source: Store brands. Copy of the report: IRI.

Upbeat extending High Protein Dairy Drink with Blueberry & Raspberry

The Good Whey Company's Upbeat brand has expanded its portfolio with a new Blueberry & Raspberry flavour High Protein Dairy Drink. Upbeat's new drink joins the Mango & Passion Fruit and Strawberry flavours and offers 20g of protein and 150 calories per 250ml bottle. It's free from artificial colours and flavours, low in fat and, according to The Good Whey Company, has half the sugar of traditional fruit juices and smoothies. Source: FoodBev (

AVEBE invests in extra potato protein production

The increasing demand for vegetable protein is the important reason for Solanic, part of the potato starch producer AVEBE to increase production capacity. The new factory is supposed to be operational end 2015. The capacity will be increased five-fold. The free-from market growth is beneficial for AVEBE in combination with the high process for animal proteins. Source: AVEBE (

Cigi welcomes $5M in federal government funding for research and innovation

WINNIPEG, MANITOBA, CANADA — Gerry Ritz, minister of Agriculture and Agri-Food Canada, announced on June 6 funding of C$5 million from the AgriInnovation Program (AIP) to the Canadian International Grains Institute (Cigi). The investment will support the group’s research and innovation activities, Cigi said. “This announcement is exciting for the future of Cigi and demonstrates the Government of Canada’s commitment to our work as an independent technical institute,” said Cigi Chief Executive Office Earl Geddes. The allocation of AIP funds will allow Cigi the opportunity to broaden its current research and innovation activities supporting the use of Canadian field crops and the Canada brand worldwide on behalf of farmers and industry, he said. “For example, the funding allows us to put a specific focus on the functional properties of various wheat varieties in our continuing effort to ensure customers are receiving the wheat gluten strength they require and a better understanding of the regional differences of varieties and class of wheat, as well as to match funding from Pulse Canada and Saskatchewan Pulse Growers for new product development with pulse flours,” he said. Cigi has carried out research as part of its marketing efforts, but this is the first time funds are specifically earmarked to work on innovative solutions that add value to Canadian field crops in the marketplace. “We are pleased to have this funding for multi-faceted, innovation-driven commercial research to create new applications and high-quality products from Canadian wheat, durum, and pulses,” said Dr. Rex Newkirk who will lead Cigi’s technical team in the applied commercial research. “The AIP funding also positions Cigi very well to work with Cereals Canada and provide them with research services as they move forward with their plans and priorities.”
Source: CIGI

How US healthcare companies can thrive amid disruption

The healthcare industry is undergoing sweeping change. To emerge as winners, incumbents should learn from other industries that have faced similar upheaval.
Disruptive change is now a fact of life for many industries. Healthcare is no exception. Although healthcare has been changing for decades—think about the introduction of diagnosis-related groups (DRGs) or the initial push toward managed care in the 1980s—the Affordable Care Act (ACA) promises to accelerate both the rate of change and the level of uncertainty confronting the industry. Payors face navigating a difficult transition: from an industry in which the customer is often a corporation or small company and the business is paying claims to one in which consumers make healthcare purchasing decisions, the direct provision of care may be necessary for success, and consumer and retail capabilities really matter. Furthermore, payors must make this transition amid regulatory and consumer uncertainty and in a fairly short time frame. This industry and business-model shift is on a scale that few companies and few sectors in the economy have been through.
Over time, however, the transition should create new opportunities with significant upside. The entrance into the market of more than 30 million new consumers, many of whom have never bought healthcare products before, may ultimately trigger changes that drive real productivity improvements in an industry that has lagged in this regard. It may also allow new industry leaders with broader and more compelling business models to emerge.
The promise of opportunity creation and upside is far from certain. In fact, the historical record is unambiguous: incumbent companies are often unseated by industry disruption. Thus, we expect that many payors could be unseated in the years ahead. However, our research reveals two key insights for payors that want to thrive despite disruption:
- There are three strategic paths that companies in other industries have used successfully to thrive during and after disruptive change
- Regardless of which path they took, these companies built the organizational capacity and agility required to lead during the disruption. They made big shifts in leadership focus and major changes to resource allocation, and they developed a faster organizational clock speed and leaner cost structure.
Understanding disruptive change
Industries change for different reasons. Sometimes, the cause is a crisis. The subprime mortgage meltdown, for example, rocked the financial-services industry. Institutions that had existed in some form for a century or more, such as Lehman Brothers, disappeared rapidly. More commonly, competitive dynamics (anchored in a variety of drivers, including product quality, performance, and cost) produce big changes in the competitive landscape over time—think about how Japanese competitors gained share in the US automobile industry over several decades. In some cases, a distinct catalyst triggers a discontinuous change. The iPod, for example, transformed the music industry, just as the iPhone and its applications changed the game in mobile handsets, demonstrating the power of creative destruction. Healthcare is facing such a discontinuous change. The healthcare industry’s disruption is taking place at a time when the overall pace of change in the economy continues to increase. Two measures highlight this long-term trend of increasing “industry leadership volatility”: the churn rate in the S&P 500 has more than doubled during the past 25 years (Exhibit 1). And the odds that an industry leader will lose its position during the subsequent five years—what we call the “topple rate”—tripled during the 25 years from 1977 through 2002.1 Read on at the website of McKinsey.

Loading the pulse demand and food ingredient chains

Experts from CIGI, Buhler, DSM, Upfront, Pulse Canada, Wageningen University, Koch Membrane, NIZO, TNO, Gea Westphalia, Effem, and many others are present at the 7th Protein Summit 2014, 18 & 19 September in Rotterdam to talk about the supply and demand opportunities and new functionalities for pulse proteins. Unique opportunity to develop your ingredient strategies. Early bird till 1 August.

Get your protein research update from thought leaders

The presentations of the research thought leaders on allergy, sarcopenia, diabetes, bone health, skin and joint health, satiety and protein analysis are now available upon request, for only €495,- ex VAT. Experts from Maastricht University, Wageningen University, AgroTech Paris, Surrey University, Heidelberg Universiry, Collagen Research Institute, and Nestle shared their know-how at the Bridge2Food Top Class Protein Nutrition. Please request you presentations via this link.

Setting a global agenda for supply & demand of proteins

Consumers start to understand the importance and nutritional value of proteins. The need to develop new sustainable protein sources, raw materials and processes could not be more pressing. At the Protein Summit the main question therefore is: How can food, pet food, feed and downstream processing industries co-operate in the supply chain and achieve innovation & sustainability goals?

Join the Protein Summit
• Share visions and gain strategy inspiration in the global proteins world
• Meet 200 delegates who work on consumer, retail, supply and sustainability challenges in the value chain
• Learn more about all the different types of (new) proteins
• Join as an exclusive exhibitor and partner which gives you the possibility to create more market awareness
• Learn from the experts who will share their experience and knowledge

Meet & network with other delegates from
• Food, Feed & Pet food manufacturers
• Ingredients
• Technology
• Institutes & Research

Check the updated programme here.

ImproveIMPROVE: New plant protein research center in France

Located in Dury near Amiens (France) IMPROVE is the first open European platform fully dedicated to the valorisation of Plant-based proteins.

Rapeseed, Peas, Potatoes, Wheat, Barley, Maize, Lupine, fava bean, alfalfa. IMPROVE started September 2013. IMPROVE values all European plant-based proteins and its primarily markets are Food and Feed, Cosmetic and Biobased materials following six principal thematics: soft extraction, aggregation and reticulation, controlled hydrolysis fractionation, Functional and physiological properties (digestibility, allergenicitiy, bioactivity, organoleptic characteristics…), protein’s chemistry and their interaction with consumers. IMPROVE is the fruit of a French Public/Private Partnership, it gathers all the players in the field: academics such as INRA, UPJV, LaSalle Beauvais Polytechnique Institute, UTC and ESCOM and technical partners such as CVG, PIVERT and BRI. IMPROVE has 800 m2 of technical plant and 170 m2 of laboratories IMPROVE offers a unique combination of skills and equipment to boost innovation and value generation for: Reducing time to market for new Plant based proteins products, Enabling breakthrough innovations that meet market’s needs, Developing Plant based proteins products based with comparable or better characteristics (performance, price, availability, sustainability) to existing products. See also and

Sports Nutrition going mainstream

Key speakers offer their perspectives on the mainstream potential of sports nutrition products. Which ingredients hold strong potential for growth and which new applications/market opportunities are emerging for them? Please click here to read the whole article.

New Cyclone MilkFirst high protein milk drink with creatine

GlaxoSmithKline (GSK) brand MaxiNutrition has launched what a 330 ml high protein milk drink containing 3g of liquid creatine in 2 varieties (201 calories, 30g of protein and 3g of liquid creatine).

Creatine is non-essential dietary compound that is found naturally in foods like meat and fish. It is also produced in small quantities (~1g) within the body (in your liver) and stored in our muscle cells, where it's used to power high intensity muscle contractions. With the limited supply available, creatine supplementation has been shown to be safe and effective and remains one of the world's most popular sports nutrition nutrients. A perfect supplement for many training attributes’ – whether you want to increase your strength, power, muscular effort/recovery, time to exhaustion, lifting volume and performance; all in relation to short-term, high intensity, repeated exercise bouts. Although creatine is viewed more as a supplement for the strength trainer, its use offers some training benefits to an endurance exerciser, for example acute dosage (3g of creatine per day) of less than 4 weeks during a speed training phase.Tthe research conducted in this area supplementation durations range from 5 days – 6 months, all of which have shown positive changes, with a strength-related training and supplementation cycle typically lasting between 6-12 weeks. For this two supplementation regimes are used:
- Loading and maintenance: used for a rapid creatine uptake in the short-term, helpful when gains are required in a short supplementation cycle, for example 4 weeks.
- Load Phase* – Take 5g, 4 times throughout the day for the first 5 days.
- Maintenance – after the loading phase, take just 5g for the remaining supplement cycle if muscle size and strength is your goal. If you are just looking for strength/power/performance gains without an increase in size take a maintenance dose of just 1 x 5g per day.
- Maintenance – this method is often favoured for a longer term supplementation plan, for example 1-6 months. For this method supplement with 3-10g creatine daily for the total period selecting higher doses if muscle gain is also required (6-10g) and lower doses if you are just looking for performance gains (3-5g). For more info click here

New breakthrough research on protein supplementation for skeletal muscle disuse atrophy

Short successive periods of muscle disuse, due to injury or illness, can contribute significantly to the loss of muscle mass with aging (sarcopenia). It has been suggested that increasing the protein content of the diet may be an effective dietary strategy to attenuate muscle disuse atrophy. We hypothesized that protein supplementation twice daily would preserve muscle mass during a short period of limb immobilization.

Click here for the entire report.

Autism spectrum disorder: immune dysregulation research outcomes

The group of Prof. Huub Savelkoul at Wageningen University in The Netherlands has carried out interesting research in the area of immune dysregulation in autism spectrum disorder.

Attention-deficit hyperactivity disorder (ADHD) etiology is not completely understood, but common comorbid dysfunction of the gastrointestinal and immune system suggests that these systems may be affected by a common genetic background and molecular mechanisms. For example, increased levels of specific cytokines were observed in ADHD. Moreover, ADHD has a high comorbidity with both Th1- and Th2-mediated disorders like ear infections, eczema and asthma. A common pathophysiological mechanism was suggested to underlie both asthma and ADHD, while several genes that are linked to ADHD have immune functions. Furthermore, immunological recognition of food provoking ADHD-like behavior was suggested. An immune imbalance, probably requiring a predisposing genetic background, is therefore suggested to contribute to ADHD etiology, with immune dysregulation being more likely than a single subcellular defect. However, next to allergic mechanisms, also pharmacological mechanisms (especially in case of food additives) might be involved. In addition, though cellular (cytokine-related) rather than antibody-mediated immune mechanisms seem involved, specific immune-inflammatory markers other than antibodies have not been systematically studied in ADHD. Substantial alterations implicated in ADHD apparently occur in the immune system and epigenetic regulation of gene expression. As a result, chronic inflammation and oxidative stress could develop, which can lead to ADHD symptoms, for example by chronic T-cell-mediated neuroinflammation. If immune pathways contribute to ADHD, both its diagnosis and treatment should be reconsidered. Modulation of immune system activity might have potential in ADHD treatment, for example by nutritional approaches providing safe and lowcost ADHD therapy, but further research in these fields is implicated. Source: Eur Child Adolesc Psychiatry DOI 10.1007/s00787-014-0522-2

Click here for more on this article.

Getting the 1st 1,000 days of life right with nutrition

Healthy ageing is a matter for all consumers and in all life stages. Science tells us that health investments with foods in the 1st 1,000 days of life pays off later on, while elderly consumers are trying to prolong wellbeing. Medical, food and supplement companies are building appealing and relevant new categories for different life stages.

Discover new expert know-how, insights and enjoy networking at the 3rd Healthy Ageing 2014 platform, 23 & 24 October in Paris. Convenient combination with SIAL 2014.

2 Tracks, 30 speakers, 150 delegates
Track I: First 1,000 days of life
Track II: Building the portfolio for ageing consumers

Enjoy over 30 international speakers of food & pharma companies, ingredient manufacturers, research institutions and market research and branding organisations, who share their knowledge in the food, medical nutrition and dietary supplement platforms.

Success factors
The previous Healthy Ageing platforms attracted experts from medical, food and supplement categories from Europe, the USA and Asia, i.e.:
Manufacturers: Unilever, Mead Johnson, Yoplait, Danone, Heinz, Coca Cola, Abbott, Arla, Tine, and others
Ingredient companies: DSM, FrieslandCampina, Rousselot, Cosucra, Dupont, Lonza, BASF, Carbery and many others
Research Institutes: Maastricht University, Innova Market Insights, TNO, Naturalpha, University of Copenhagen

Who should attend?
Senior managers involved in or interested in gaining entry to the elderly & medical foods market with a background in category management, marketing, sales & brand management, business management, new product development, research & development and food engineering.
Special registration offer: 22 August
If you register prior to 22 August, you receive a €450 discount and invest just €1,495 ex VAT to enter this great event. Don't miss this opportunity!

Speaking, partnering and exhibiting
We are now in the process of finishing the programme. Please contact us if you would like to be an active partner in building the programme as a speaker or in a different way as a partner. Reach out to Femke van Meer, Programme Manager (Ph +31 30 225 2060).

We look forward to welcoming you 23 & 24 October in Paris!

Free webinar gluten-free: Solutions with pea protein (Thursday, 5 June 2014, 4:00 PM (CET) / 10:00 AM (EST))

The gluten-free market is at the brink of going mainstream. More and more consumers are looking at a gluten-free diet following general concerns about their health. Join the experts of Cosucra to get the latest updates on the global gluten free market opportunities and technical solutions with pea protein, including the legislative context. This webinar will focus on:
- Gluten- free market opportunities: What’s on the consumer mind, what are the growth opportunities, where is the market and how to capitalize?
- Legislative constraints: What is possible and what should be taken into consideration formulation and labelling wise?
- Product development opportunities: How to create great gluten-free textures with pea proteins?

Bridge2Food is hosting this webinar with Cosucra on Thursday 5 June at 4:00 PM (CET)/10:00 AM (EST). Click here to join this webinar!

More interest in proteins?
- Protein nutrition research strategies: Learn more about the healthy & nutritional benefits of proteins from research experts and thought leaders at the Top Class Protein Nutrition (12 & 13 June, Amsterdam) to define your research strategies.
- High protein food strategies in Europe: Get expert ideas and opinions on positioning and marketing of high protein foods to define your business and marketing strategies at the 7th Protein Summit 2014, 18 & 19 September in Rotterdam .

Protein nutrition research leaders shape new opportunities at Top Class Protein Nutrition 2014, 12 & 13 June (Amsterdam)

Research & science on nutritional benefits of proteins is emerging. How do the leading science leaders look at the lifecycle stage of their research fields? Where are promising new developments that can make a difference for the industry and for the better of human health?
These research science Leaders will covers:
- Allergy: Prof. Dr. Huub Savelkoul, Head of Cell Biology & Immunology Group, Wageningen University , Dr. Prescilla Jeurink, Senior Scientist Immunology, Danone
- Muscle growth: Prof. Dr. Daniel König, Institute of Sport & Sport Science, Freiburg University
- Satiety: Prof. Dr. Daniel Tome, President, Human Nutrition, Paris Institute for Technology of Life, Food and Environmental Sciences, Agro Paris Tech
- Sarcopenia: Prof. Dr. Ir. Lisette de Groot, Nutrition & Ageing, Wageningen University
- Skin health: Dr. Stefen Oesser, Managing Director, CRI Collagen Research Institute
- Diabetes: Dr. Ralph Manders, Lecturer, Surrey University, Dr. Elaine Drummong, Researcher, Food & Health Ireland
- Bone health & joint health: Veronique Coxam, Clermont INRA
Last minute registrations still possible:

New protein competence centre: public-private partnership in The Netherlands

The goal of Dutch Protein Competence Center (PCC) is to organise demand-driven, innovative protein research as a flexible, resolute, and effective organisation with a very large network of industrial and knowledge partners. .PCC is a structural collaboration on protein research between partners in industry (Agrifirm, AVEBE, Darling Ingredients, DSM, Duynie-Cosun, FrieslandCampina, and VanDrie group. knowledge institutes (Wageningen Research Centre, NIZO, University Groningen, TNO, University Medical Center Groningen, Hanze University Applied Sciences. The PCC t is based on complementarity of knowledge and expertise to identify themes relevant to industry and to jointly create more value from protein for a healthy and sustainable future. The principles of the PCC are Efficient cooperation / network is key for formation of public-private partnerships for new calls: as the time from call to proposal is very short (on average 2 months) it is crucial to continuously formulate joint research themes and proposals, which can be submitted when relevant calls are open. Flexibility is essential: this both provides the opportunity to host a diversity of projects and is a necessity as a result of moving (inter-)national research grant possibilities. The ‘depth’ and size of the research project is depending on the chosen cooperation form of the project and of the type of funding (with or without subsidy). This implies that, in principle, both pre-competitive, more fundamental knowledge oriented and more strategic / applied (potentially confidential) projects can be part of/performed within PCC. PCC Consortium agreement and partners: The consortium agreement is an ‘umbrella agreement’ of the criteria mentioned above (so providing flexibility) and does contain a confidentiality agreement. More information: see

Taking collagen peptides to the next level: a full body approach

At the 2015 Vitafoods, Gelita showcased a new overview with the benefits of collagen peptides for all parts in the body (connective tissue, bones, joints, cellulite, beauty from within, increasing muscle mass). See getting a protein boost

General Mills has launched Cheerios Protein, hoping to boost sales among the growing numbers of people giving up cereal in favour of protein-rich breakfasts like Greek yogurt. The new cereal will have about seven grams of protein per serving without milk and come in two flavors, Oats & Honey and Cinnamon Almond, a spokesman for General Mills said. Cheerios is the best-selling brand of cereal in the U.S. Protein has becoming a sticking point for the cereal industry. Overall cereal sales have fallen, in part because Americans are buying up almost anything that touts protein, like yogurt, protein bars and fast-food breakfast sandwiches. Consumers often see protein as filling, healthy and good for weight management, though most meat-loving Americans eat more than the daily recommend value. “I think the protein trend is real. I think it started with [the Atkins diet] back in the day, leveled off and now is gaining steam again,” said Jim Murphy, president of Big G Cereals, the ready-to-eat cereal division of General Mills. Last year, the company started selling Nature Valley Protein Granola and has introduced several protein bars in recent years. As cereal sales have fallen, Kellogg Co.K +0.07% also has targeted consumers searching for protein. Kellogg’s recently started a “Protein to help rebuild” marketing campaign that reminds people that a bowl of cereal and milk has protein in it. To turn around overall cereal sales, big brands need to “come up with news that is relevant for today’s consumers,” Mr. Murphy said. For example, later this year the company will start selling three flavours of Gluten Free Chex Oatmeal to capitalize on more consumers eating gluten-free foods, he says (source ). protein in Europe

Arla has recently launched two new high protein products in The Netherlands. The Protino dairy drink contains 13.6 grammes of prtein per 125 mil serving. At the 7th Protein Summit 2014 (18 & 19 September in Rotterdam) more than 10 brand specialists will discuss the challenges in reaching the consumer, creating more awareness, positioning protein as a valuable ingredient and new categories: join Arla, Ipsos, Claire Nuttall, Julian Mellentin, Innova, Healthy Marketing Team, Rousselot and many others. The Proteins Summit has also tracks on Supply & Demand and Technology & Innovation. See

Next steps for RuBisCo protein

Plant proteins can be a good source of functional ingredients. Until now, their availability at the required purity and functionality is limited due to lack of understanding of the relationship between structure, functionality and nutrition. NIZO has developed a mild extraction process for RuBisCO, worldwide the most abundant plant protein, with excellent functional and nutritional properties. With an expected growth of the world population and a subsequent increasing demand for high nutritional foods, there will be an enormous pressure on the future food production system to fulfil this demand. The protein supply is in this respect most critical. Plant proteins are more sustainable and cost-effective than animal proteins, but are generally not available in high purity and in native functional state (very low solubility and consequently lower functional properties), limiting their application into new food. A full understanding of the relationship between structure, technological functionality and health benefits of plant proteins is required. Mild fractionation that allows the proteins to remain in their native state can substantially increase the applicability of plant proteins in foods due to improved technical properties, such as solubility, foaming and gelling capacity. The main emphasis will be on creating of protein fractions with high and controlled functionality, rather than high molecular purity. In answer to the above, a process to extract RuBisCO was developed at NIZO using spinach as model crop. The present process, when performed at small scale using spinach as a starting material, yields a dechlorophyllized RuBisCO isolate, containing over 90 wt.% of undenatured RuBisCO. The upscaling to semi-industrial scale in the food grade NIZO Processing Centre resulted in a high protein recovery (30% w/w of the total amount) with a purity of approx. 70% w/w protein. The protein extracted at large scale showed excellent functional properties. RuBisCO protein ‘concentrate’ displays very good gelling and foaming properties, similar to the one extracted at small scale. The next step is to extract RuBisCO from unexploited side streams for food or feed consumption. Contact Dr Laurice Pouvreau, NIZO food research ( for more information.

Lindsay Ormond, Business Development Manager Health and Performance Nutrition, ArlaFoods on whey protein ingredients

The gap between sports nutrition and functional health foods will continue to merge, as more and more consumers look for ways to get the most out of their training and live healthier lifestyles. It’s no surprise that increasing protein is seen as a key way for them to do this, with its known benefits on muscle maintenance, growth and weight management. Convenient formats and good taste are essential for the wider market. A new generation of protein drinks will become increasingly popular, from 100% whey milky beverages, to clear protein drinks that give more than a soft drink or flavoured water. More than that, there will be a greater appetite for high quality protein from other formats too, providing consumers with more ways to enrich their diets and bodies with high quality protein.
However, protein is not just protein. The recognition of differences in protein quality between sources has grown in the wake of the FAO Expert Consultation last year recommending a new, more representative protein quality assessment method, DIAAS. With this, we see increasing demand for high quality whey protein, due to recognition of its superior amino acid profile and fast absorption rate. Furthermore, demand for our specialist whey protein fractions and ingredients, such as our extensively hydrolysed whey protein, Lacprodan® HYDRO.365, continues to grow. These fractions, with documented health benefits, are proving to be very attractive for manufacturers wanting to differentiate themselves and give consumers that added, proven benefit. Whey protein is a known ingredient in many consumers’ eyes, which helps with the challenging environment in Europe around health claims. However, there is still a huge potential to be unlocked, which is where nutrition claims and consumer education are becoming even more important. In addition, expanding from the traditional sports-targeted products sold in specialist outlets, to ready-to-go products sold in mainstream channels is key for reaching wider market appeal.

Aurélie Mauray-Soulier, Market Development Manager Europe, Specialized Nutrition, Roquette on pea protein ingredients

Sports foods are no longer specialist niche products dedicated exclusively to sports people: as health trends significantly change purchasing habits so have sports nutrition products become increasingly attractive to the general consumer. Today, consumer demand is for safety and things natural. Since more and more people are interested in practicing exercise to help boosting performance but also keep in shape and help losing weight, the multiplication of “common” foods dedicated to recreational users will increase to move towards “active” nutrition and sports nutrition manufacturers will propose a full range of mainstream finished products combining both efficacy and convenience without compromising on taste!
The door is now open to a wider use of vegetable sources of protein, including the pea. Pea protein is remarkable for its safety and its clearly identifiable origin, as well as for the fact that it is not genetically modified, nor on the list of major allergens requiring labeling. On top of this, pea protein is an environmentally friendly source of food protein and hence ideal for sustainable forms of agriculture. NUTRALYS® pea protein is of particular interest to sports people: it not only has a high protein content but also a good balance of essential amino acids, especially branched-chain amino acids. The arginine content of NUTRALYS® pea protein is exceptional, easily eclipsing most conventional protein sources. Amino acid effectiveness depends on digestibility and digestion profile. Compared to more conventional protein sources, NUTRALYS® pea protein is “intermediate-to-fast”, making it an excellent complement to “fast” proteins like whey or hydrolyzed wheat proteins and therefore able to deliver the ideal digestion kinetics for sports products. To sum up: favourable amino acid balance; high protein content; excellent digestibility; very low level of isoflavones - NUTRALYS® pea protein is arguably the ideal ingredient for sports nutrition products intended for the professional and amateur sports person, as well as for a general public increasingly interested in a physically active lifestyle. NUTRALYS® pea protein is suitable for many end-products from the standard ones such as high protein bars, powder mix drink, energy gel to the more mainstream products such as high protein bread, snacks, biscuits, ice-cream, and desserts.

Mathieu Lucot, Product Manager, Nutritional Proteins Specialist, Ingredia on milk proteins for high protein beverages

The milk protein isolate which we have developed allows manufacturers to formulate high protein beverages of up to 14% protein level. We think that this will create new opportunities for sport, lifestyle and dairy brands to create new products and categories for mainstream consumers. Sports nutrition products are no longer designed for male bodybuilders or elite athletes only: the use has spread to regular or even occasional sports people, including mothers, teens and individuals willing to get in shape for the first time. According to new research protein-based products consumed after exercise can also speed up recovery by promoting body rehydration, which open new markets and segments. At Ingredia we believe that a key challenge in growing the high protein market is a great texture and taste, which often is a limiting factor for larger consumer acceptance and repeat purchase. This is why we have focused our R&D work in the past years on this area. NutraScience Corp.: Burcon Receives Notice of Allowance for CLARISOY(TM) Composition of Matter Patent

Burcon NutraScience has received a notice of allowance from the United States Patent and Trademark Office for an important and commercially strategic CLARISOY(TM) patent application. The importance and strategic value of this patent derive from the numerous specific composition of matter claims that have been allowed. The composition of matter claims provide protection over the commercially valuable attributes of CLARISOY(TM). This marks the first ever CLARISOY(TM) composition of matter claims to be allowed. A notice of allowance from the United States Patent and Trademark Office is a written notification that a patent application has cleared internal review and will proceed to grant as a U.S. patent. CLARISOY(TM) is Burcon's proprietary and revolutionary soy-based protein. CLARISOY(TM) is under exclusive license to Archer Daniels Midland Company ('ADM'). ADM's CLARISOY(TM) line includes a range of products for both low and neutral pH applications. 'Composition of matter patents are considered to be the most valuable type of patent because they cover any use of the claimed matter, regardless of the process by which it was produced or how it is being used,' noted Johann Tergesen, Burcon's president and COO. 'So, unlike application or process patents where it can be more difficult to establish that an infringement has occurred, enforcing composition of matter patents simply requires that the matter in question demonstrates the same beneficial characteristics of the matter that is patent-protected. For CLARISOY(TM), these characteristics, amongst others, are its unique solubility and transparency in solution, and absence of taste or smell.' This new patent allowance reflects Burcon's extensive investment in developing its intellectual property portfolio, which includes the full range of composition of matter, application and process patents and patent applications. Including the new CLARISOY(TM) patent, Burcon's intellectual property portfolio will be comprised of 255 patents in various countries, with 52 in the U.S., as well as more than 450 active patent applications, including 85 in the U.S. 'This new composition of matter patent represents a major step in protecting the intellectual property that supports the unique competitive advantages of CLARISOY(TM),' continued Mr. Tergesen. 'Our patenting efforts will remain a major area of focus in 2014, as will be our continued pursuit of perfecting the science that makes our proteins already so exceptional.'
Source: Ag Industry Players Partner with Government to Invest in Supply Chain Improvements

Growing Forward 2 funds are supporting a coalition of farmers and members of the trade to work on a long term strategy aimed at increasing the competitiveness and efficiency of the industry. Canola, wheat, pulse and soy growers, as well as representatives from the grain, oilseed, pulse and special crops trade are coming together for the first time to make a targeted investment into transportation policy. In partnership with Agriculture and Agri-Food Canada, the group will invest over $3.2 million dollars into work aimed at creating efficiencies in the agriculture supply chain over the next five years. Shippers of all agriculture commodities have been frustrated by the lack of improvement since the Rail Freight Service Review. “There’s been a lot of talk about transportation and the poor performance of our supply chain this year in particular, but not a lot of action. The industry is coming together to roll up its sleeves and to get to work. The numbers speak for themselves and what we’ve seen isn’t good enough,” says Wade Sobkowich, Executive Director of the Western Grain Elevator Association. Farmers increasingly recognize the importance of working together to ensure the supply chain is delivering product from the farm to the customer. “‘We’ve got a lot of room for improvement in how we move things from the prairies to the port. We need to improve the performance of the grain export economy and logistics are key. If we are going to continue to enhance production volumes, we need to ensure the supply chain has the capacity to deliver our product consistently and reliably, and this is the focus of this initiative,” says Alberta Wheat Commission General Manager Doug Cornell. The focus of the Enhancing the Competitiveness of the Agriculture Supply Chain initiative; a multi-year, multi-commodity effort, is on building industry capacity to obtain more predictable and reliable service, methodically identifying critical opportunities for improvement in the ag supply chain and measuring performance so that all stakeholders know where efforts are best placed and ultimately, whether or not efforts have resulted in measurable improvements. Industry partners include the Canadian Canola Growers Association, the Alberta Wheat Commission, Pulse Canada, the soy growers of the Manitoba Pulse Growers Association, members of the Western Grain Elevators Association, the Inland Terminal Association and the Canadian Special Crops Association.
Contact: Gordon Bacon, CEO Pulse Canada and Canadian Special Crops Association, (204) 925-4455,

DogGrain-free Pet Food Growing in Popularity

American pets are gobbling up more than $1.7 billion a year in grain-free food, a market research company reported today. Sales of grain-free pet food have jumped by 28 percent over the past year, according to The GfK Group, a German-based company that tracks business at more than 11,000 U.S. pet stores. "We see the growth of grain-free foods—and natural pet products generally—as part of a larger trend toward humanization of pets,” said Maria Lange, a GfK senior product manager. "Consumers are clearly comfortable splurging on pets they see as valued family members, not just everyday animals. "We see brands like Blue Wilderness, Natural Balance and Taste of the Wild leading the way,” Lange added, "and we expect other outgrowths of the natural trend to emerge in the coming months.” Over a 12-month period ending in September 2013, sales of grain-free items for dogs totaled $1.4 billion, more than four times the $322 million sum for cat products, GfK reported. All together, grain-free selections make up a fraction of the $21 billion-a-year U.S. pet food market. GfK noted that manufacturer and retailer interest in the sector is growing, with 3,500 products found on store shelves, a 33 percent increase in one year. About 2,300 of those products are formulated for dogs and 1,200 for cats. Pet owners pay about 45 percent more for grain-free products, GfK added. "Grain-free and high protein diets are said to be more natural for dogs and cats, giving them more energy and healthier coats and cutting back on allergic reactions,” GfK stated. "The grain-free category is an outgrowth of a larger trend toward natural pet products, ranging from cat litter to flea and tick products.” Source: GfK USA

Urban EatTop 10 foods you must try in 2014

Quinoa took 2013 by storm. This very small, bead like grain has a firm texture and unlike rice or couscous is a complete protein containing the eight essential amino acids. Easy to prepare, quinoa (pronounced keen-waa) was a staple of the Incas who grew it on high in the Andes. Branded a superfood, quinoa is effortless to digest, gluten-free and packed with dietary fibre as well as iron and magnesium. 2013 also saw Peruvian food rapidly gain in popularity, the BBC called it ‘the next big thing’ with dishes like ceviche (raw white fish cured in citrus juice and spices) going down a treat with Brits. And then of course there was the hype surrounding tiny desserts, from cake pops (think cake and lollipop combined) to cheesecake served in a shot glass. But, what are the top food types and trends to look out for in 2014? Well, some of the weirdest include ‘artisanal toast’ which is essentially really expensive, luxury toasted bread. Currently big in the US, this $4 a slice toast is a really thick piece of bread lovingly spread with your topping of choice. Or perhaps you fancy trying ‘choco-chicken’? Yes you read that right, chocolate flavoured fried chicken is soon to be available at a restaurant in LA (where else?) A little closer to home, and a little less weird, you’ll continue to see locally-sourced, sustainable food on supermarket shelves this year. Organic food sales were high in 2013 and are expected to continue to rise. Customers are increasingly demanding ‘real food’ that is simple and includes unadulterated, fresh, ingredients. They want to know exactly where their food was grown or reared and how it’s been prepared. One food you should try in 2014 is kale. It comes in a range of varieties including cavolo nero (black kale) and curly kale. In season from September to late February, kale is a member of the cabbage family. Instead of growing in the usual cabbage shape you’d expect with leaves forming a round head, the leaves grow in the same rosette way that flower petals do at the top of a stem. Highly nutritious and a hardy grower in the UK, kale works well in stews, soups, and with pasta. Kale has started appearing in fruit smoothies to provide an extra shot of nutrients and in 2014 a new kale ice lolly is being launched. You should also look out for infused ice cubes featuring mint, herbs and other ingredients that will slowly release as the cube melts. And apparently, ice cream sandwiches are on their way back in while doughnuts and cupcakes are on their way out. Of all the food trends predicted for 2014, this one might be our favourite – look forward to low tea, a new, fourth meal served between lunch and dinner in the evening. It’s inspired by the idea that more and more of us are eating little and often throughout the day rather than having three square meals. Low tea will be a light dish served around 4pm. Sounds like a welcome excuse to dig into sandwiches and snacks to us!’s Richest Man Is Betting Big On Silicon Valley’s Fake Eggs

Eggs, a constant staple in cuisines around the world throughout history, are a significant contributor to climate change (along with animal production in general). Now, some of the world’s most powerful men are making big bets that plant-based substitutes will make our taste for developing embryos obsolete. Li Ka-shing, widely billed as Asia’s richest man, announced a $23 million Series B investment in Hampton Creek Foods through his fund Horizon Ventures on Monday, bringing the food technology startup’s total take to $30 million after initial investments by people including Vinod Khosla, co-founder of Sun Microsystems. Bill Gates is also an investor and fan. The egg replacement still requires fine-tuning, according to Hampton Creek CEO Josh Tetrick, but the company’s mayonnaise replacement is already on shelves at stores including Whole Foods and some of the largest retail brands in the country. (Mayo is usually made with eggs and vinegar.) “I’m excited about Hampton Creek's technology and its promise,” said Li. “Everyone wants a clean and sustainable world and we love that Hampton Creek is committed to that goal—egg by egg.” It’s little wonder that Hampton Creek’s most prominent investors have links with emerging economies like India and China. Even Gates has well-publicized interests in Africa. My parents immigrated from mainland China in the 80s. One of six children, a story my mother would often repeat, was about her favorite birthday moment, when my grandfather, a humble superintendent for the local school, brought home a single egg as a present. China’s economic situation isn’t nearly as grisly these days, but the production of animal proteins still remains vastly inefficient (to say nothing of the ethical quandaries of battery farms), which makes these particular foodstuffs a luxury for the many billions living in developing countries. “You’re going to have 9.5 billion people on the planet by 2050,” Hampton Creek CEO Josh Tetrick told me over the phone. “And 80 percent will live in emerging economies. We like to think of ourselves as a big powerful country in America, but the need for feeding people around the world is happening much more intensely outside of our borders.” As it happens, eggs make up a huge part of the world's dietary needs. In 2009, 62.1 million metric tons of eggs were produced by 6.4 billion hens, according to recent estimates.

Photo: Hampton Creek Foods “Thirty percent of the world’s eggs are produced in China,” said Tetrick. “Mayo is one of the fastest growing condiments there because of the rise of fast food.” He believes that plant-based substitutes could have a profound impact on a region experiencing “insane population growth.” “You have an enormous amount of people climbing out of poverty and eating protein for the first time,” he said. And since the beginning, the company’s goal has been to develop a product that is, by many accounts, better than the real thing. There’s little overt politicizing here that often accompanies vegan-type movements popular among eco-hipsters. While “going local” and purchasing expensive free-range alternatives can provide a faux sense of moral superiority, Hampton Creek’s offerings appear to be a scalable real-world solution. The reason to use Beyond Eggs, as they’re called, is because they’re simply healthier, cheaper, and taste better. “People are starting to realize that if you can save money and provide the same thing or a little better, it doesn’t have to be a political fight,” said Tetrick, who pragmatically explains that this is the only way to fix what is by most accounts a broken and problematic machine. “I run into good people that are operating in a system that is enabling them to do things they don’t want to do,” he continued. “They purchase things that aren’t exactly aligned with our body or aligned with our planet. They’re not doing it because they wake up in the morning because they want to do it. They’re doing it because they’re a publicly traded company in a competitive marketplace. They’re doing it to survive in a capitalist society.” “What would the world look like if we helped you save money and gave you really good products?” he added. “And if we just so happened to do it, without having to degrade the environment and animals? You don’t have to be angelic to do it.”
Source: Motherboard (

ProViand © proviand.comNew generation meat substitutes

Recently a new meat substitute was introduced to the consumer market. ProViand is made entirely from vegetables and now available at Albert Heijn super markets. Atze Jan van der Goot, project leader within ISPT, and Associate Professor of Food Process Engineering at Wageningen University also works on meat substitutes. In the ISPT project "IPS: Intensified Protein Structuring for More Sustainable Food", he is working together with the PEAS Foundation and Technical University Delft to develop a technology for the production of finely fibrous/structured, plant-based protein food products, meant as sustainable replacers for meat. Atze Jan gives his opinion about this new generation meat substitutes made from vegeta bles. See also Food Ingredients Adds PenDure™ CW Non-GMO White Corn Protein to Portfolio

Penford Food Ingredients, announced the launch of non-GMO white corn protein, called PenDure™ CW. The product contains a minimum of 50 percent protein and enriches low-moisture foods. PenDure CW is non-allergenic and Kosher, and offers the following functional benefits: Protein Enrichment, Non-GMO, Clean Label, No Preservatives, Texturizer
“The food industry is seeing an increased demand for high-protein foods for a variety of reasons like health and satiety. We’ve introduced PenDure CW in response to this need, offering manufacturers an ingredient that is protein-rich while also providing a host of functional benefits,” said John Randall, president of Penford Food Ingredients. “The expansion of our white corn product offering gives our customers different solutions to meet the growing demand for nutritionally rich options.”
See also power of potein will be tested in 2014

A flood of new food and beverage products featuring added protein have hit the market in the past few years and it is going to be interesting to see how they perform this year. While consumer interest in adding protein to their diets may be high, the need is not readily apparent. Ken Powell, chairman and chief executive officer of General Mills, Inc., Minneapolis, made this point Feb. 21 during the Consumer Analyst Group of New York conference when he noted, “Americans don’t need more protein in their diet. It is the newest approach to weight management. “Where you see Greek yogurt taking share away from low calorie options, a part of it is understanding how consumers are approaching weight management.” What is currently taking place is the manufacturing of a need for an ingredient that happens to have a health halo attached. Really, the only two markets where a need for additional protein is present are amongst aging consumers who are interested in staving off the loss of muscle, and athletes interested in improving or maintaining performance. General Mills has launched a number of protein enhanced products, including Fiber One Protein cereals, Nature Valley Protein granola and Fiber One meal bars. The products are in addition to the company’s assortment of Yoplait regular and Greek yogurt products, which are naturally high in protein. But General Mills is far from the only company trying to capture share in the added protein market. Hillshire Brands, Kraft Foods, Post Foods, WhiteWave Foods and Clif Bar & Co. have all recently developed products to capitalize on the trend. The trouble is, as Mr. Powell rightly noted, there is not a need for additional protein in the North American diet. Food and beverage companies looking to capitalize on the protein trend are actually trying to gain traction in the market for weight management and satiety products, and that market segment is littered with product launches that peaked and declined as the consumer’s attention shifted to the latest ingredient du jour. Weight management may be a top of mind topic for many North American consumers, but the components of the trend are constantly shifting. In the past, weight management has evolved from low-fat products to low-carbohydrate to low-calorie and eventually to today’s iteration — protein. There is no way to predict how long the protein trend will last, but it is a safe bet the products that achieve sustained success will be those that are naturally high in protein, such as dairy products and meats. Other products may face the same circumstances former products faced as the weight management trend moved on. (Source: Food Business News, March 2014).

EggWhy Silicon Valley wants to hack the food industry

Can you make mayonnaise without eggs or meat without killing? Tech firms and investors believe they can transform food the way Apple changed phones – article in the Guardian by Jay McGregor.

Which came first...the chicken or the lab? Photograph: Bernd Mellmann/Alamy
We stood in an airy San Francisco warehouse, staring at two plastic cups of gleaming mayonnaise. A golden retriever snored lightly in a patch of sunlight on the floor as Josh Tetrick, the 33-year-old founder of Hampton Creek Foods, waited for me to scoop up the fluffy, effulgent goop with a chunk of bread. Tetrick's team of food scientists had tried making mayonnaise without eggs no less than 1,432 times. This formula was the 1,433rd. "The egg is this unbelievable miracle of nature that has really been perverted by an unsustainable system," Tetrick, a former Fulbright scholar, had explained to me earlier on our tour of the Hampton Creek Foods facility, a well-lit, cavernous space with rows of lab tables, red couches, and chalkboards. Mod warehouse, hip startup, vegan eggs – it all struck me as a little too precious for the big time. But Tetrick is adamant that his product has a market beyond this rarefied universe. "We're not just about selling and preaching to the converted," he says. "This isn't just going to happen in San Francisco, in a world of vegans. This is going to happen in Birmingham, Alabama. This is going to happen in Missouri, in Philadelphia." I let the eggless mayo dissolve in my mouth like a truffle. It tasted exactly like the real mayo that I've slathered on sandwiches countless times before. If I hadn't known that it was fake, I never would have guessed. Over the next five years, Hampton Creek Foods, backed by $3m from Sun Microsystems cofounder Vinod Khosla's venture capital firm, will first hawk its product to manufacturers of prepared foods such as pasta, cookies and dressings – the processed products that use about a third of all the eggs in the United States. The goal, Tetrick explains, is to replace all factory-farmed eggs in the US market – more than 80bn eggs, valued at $213.7bn. Beyond Eggs isn't the only fake-food startup in Silicon Valley. In the last couple of years, venture capitalists, including Bill Gates and the co-founders of Twitter, have been pouring serious cash into ersatz animal products. Their goal is to transform the food system the same way Apple changed how we use phones, or Google changed the way we find information. Further reading via

United Nations declares 2016 as ‘International Year of Pulses’

The General Assembly of the United Nations has voted to declare 2016 as the “International Year of Pulses” – providing an unprecedented opportunity to raise awareness and to celebrate the role of pulses in feeding the world. Having a UN dedicated year will provide a galvanising effect to draw together key global actors and raise the level of awareness of pulses and the important role they can play in health and nutrition, food security and environmental sustainability. CICILS IPTIC has set aside $1.1 million as a preliminary reserve to fund activities related to the Year. A series of national sub-committees are being established by CICILS in conjunction with its 18 national association members from countries all over the world. They will work with their governments, farmers, NGOs, retailers, food manufacturers and health & science organizations to develop projects related to the IYOP and provide support to the Food and Agriculture organisation of the united nations (FAO) and other un bodies to make the year a success globally and in each country. They aim to: encourage connections and facilitate movement throughout the food chain that will better utilize pulse-based proteins, further global production of pulses by encouraging greater, and more focussed research and development expenditure, in both developed and emerging producing nations, improve crop rotations, increase yield and quality and address the challenges for the pulses trade in meeting global demands for food security (Source: CICILS IPTIC). See also

USDA: Food prices to rise 2.5% to 3.5% in 2014

The all-food component of the Consumer Price Index in the USA was forecast to rise 2.5% to 3.5% in 2014, according to the U.S. Department of Agriculture’s Food Price Outlook issued Feb. 25. Such a level of price inflation would represent a jump from 1.4% in all-food price inflation in 2013, the report said. Foods consumed at home with the highest price inflation forecasts in 2014 were beef, veal and poultry, expected to show a 3% to 4% rise in prices compared with 2013. The food items expected to show the lowest rates of price inflation were fats, oils, cereals and bakery products, whose prices were expected to show price advances of 1.5% to 2.5% in 2014, the Food Price Outlook said.

Forecast changes in prices paid to producers (the Producer Price Index) for 2014 showed a wider range of changes. On the high end, prices paid to farmers for cattle were expected to rise 5% to 6% in 2014. Farm eggs were expected to rise 4% to 5% in 2014.
Some of the widest declines in producer prices forecast for 2014 included farm-level soybeans and wheat, expected to fall in price by 7% to 8% in 2014 compared with 2013, and wholesale wheat flour, which was expected to decline in price by 9% to 10% from the previous year, the U.S.D.A. said.
(Source: Food Business News, Febr. 2014).

InfraReady Products Inc.Improving colour stability and reduced lipid oxidation in raw and frozen burgers with Micronized Lentil Flour (gluten-free binder)

Development work on micronized and precooked lentil flour by the innovative Canadian company Infraready ( has yielded new applications in meat. Adding addition to low-fat beef burgers leads to improved raw colour stability and reduced lipid oxidation in both raw and frozen burgers. Cooking yield is also improved and consumer acceptability scores are equal to or higher than those with toasted wheat crumb. Summary of the advantages are said to be: improves colour life in fresh beef burgers or uncured sausage, improves colour life of frozen raw beef burgers, meat balls, uncured sausage, etc., improves lipid stability, bland flavour and increased cooking yield and suitable for a gluten free product.

Pictured below are raw burgers that had been previously frozen for 1 year. (Shown here about 30 min after removal from freezer).
Control Burger, 10% fat                                    Burger with Micronized Lentil Flour, 10% fat        
88% meat, 1% salt, 11% water                          82% meat, 1% salt, 6% binder, 11% water


More information? Contact Mark Pickard, InfraReady Foods, via

Advance WebinarFree webinar on Dietary Patterns for Cardiometabolic Health: Unscrambling the Guidance

This webinar discusses the important role that dietary patterns play in maintaining cardiometabolic health and preventing disease. Dr. Katz will review the latest research on macro-nutrient composition of the diet and address the evolution of dietary guidance and consumption patterns over the past several decades.
Or go to:

PNC_smallChallenge protein science leaders and meet research groups at Research Innovation Plaza (12 & 13 June)

What are promising new protein research developments that can make a difference for the industry and improve human health? How do the leading science leaders look at the lifecycle stage of their research fields? Discuss with them the future challenges and opportunities on 12 & 13 June at the Top Class Protein Nutrition. Have the possibility to meet their post-docs and researchers at the Research Innovation Plaza.

adrian_hodgins-smallAdrian Hodgson PhD at Glanbia Performance Nutrition (UK)

Living a healthier and more active lifestyle appears to be a big priority for many consumers today. Identifying nutritional products that support a healthy lifestyle but also enhance the benefits that regular exercise brings is a huge driver for consumers. Hence, products that are able to deliver ingredients that provide multi functional benefits in a convenient and versatile manner is another driver in the development in the category. There are a plethora of ingredients that may offer benefits to health and exercise. While investing time into research to identify new ingredients is a huge opportunity, it could be argued that educating the consumer is an even bigger opportunity to develop the category. Ultimately by having a better educated consumer will firstly allow the nutrition category to be navigated better, which in turn will empower the consumer to make better nutrition decisions more often. Secondly, a better education will ensure that consumers are able to select products that are appropriate to them at a given time. Essentially, understanding the role of an ingredient or nutrient and tailoring its use will result in a better overall effect and loyalty to the specific product, ingredient or nutrient. Educating the consumer and the category as a whole is a vital step, but also one with barriers when taking into account the regulatory landscape in the European market. An open question remains, how is education best delivered? Is it an opportunity that requires collaboration within the category to ensure that effective, credible and accurate education is delivered?

Morel_Elouan_smallElouan Morel, European Sales Manager at Cambridge Commodities

The sports supplement industry has proven to be one of the most innovative and dynamic sectors for Cambridge Commodities in recent years. With increased consumer awareness having a dramatic effect on shaping the market, an industry that was once the sole preserve of bodybuilders and weightlifters has now diversified into all areas of mainstream sport. Consumers are increasingly looking for supplements tailored to their specific sporting requirements to excel with fitness and performance, and there is also more of a focus on health, wellness and convenience. This has brought about the opportunity for more innovation in product design - single serve options and ease of use packaging formats for example, as well as bars and ready-to-drink (RTD) beverages. Ingredient wise, protein (especially whey protein) will continue to be a driver in the market, although plant proteins, such as soy, pea and hemp, are likely to become more familiar in product offerings. We are also noticing a sustained increase in the popularity of ‘super-foods’, such as super greens (chlorella, spirulina, barleygrass, wheatgrass), and red fruits with high antioxidant capacities. These ingredients are deemed a more friendly and natural way to absorb vitamins, minerals and antioxidants, and are especially useful for the modern lifestyle and those who train hard before or after work and have little time to cook balanced and healthy meals. The recent EFSA approved claims will be useful to brands communicating the benefits of these ingredients to their customers.

gerard_klein_essink_Small_groen_shirtGerard Klein Essink, Director Bridge2Food

The general feeling in the industry is that there is ample room for growth of the category. A stretch from performance driven consumer demanding results (bodybuilders) and safety (elite sports, challengers) to more leisure driven consumers who focus on aesthetics and who need stability (gym fanatics) to middle aged endurance focussed consumers who prefer more healthy options. Growth can be achieved by filling the white space between sport & performance nutrition and health nutrition which is positioned as wellness and weight management nutrition. The UK brand PhD Nutrition is a great example of how to target women and develop a relevant and distinctive position.

A huge opportunity exists for food and sport nutrition brands with the word ‘protein’. Finally a possible positive simple connotation between an ingredient and the processed food. Low fat and low sugar offer a kind of guarantee that it is OK to eat the food as it is ‘low in’. More and more consumers start to understand that they need protein to recover, to keep muscles, and that protein can reduce a hungry feeling. Or assist in weight control. The sport nutrition industry can capitalise on this trend with tasty RTD solutions. This will require a radical way of looking at the potential consumer based and at their consumer decision tree. Powders are a no-go zone for the modern consumers. Make it taste good, and look and feel good. And readily available. Dairy and whey will remain the logic choice. Vegetable proteins can offer a way to reduce the cost price. Soy and pea proteins are the most widely used and readily available sources.

Hiron_Michael_smallMichael Hiron Commercial Manager for Lifestyle Nutrition at Volac

As the market for sports and performance nutrition continues to grow, Volac, one of Europe’s leading producers of whey proteins, is still seeing a rising demand for protein ingredients and predicts that dairy proteins will continue to drive the protein category in sports nutrition. “The current trend for protein is growing fast, particularly whey protein which is today frequently used in snacks, bars, soups, porridge, coffee, cereals and even ice cream. Sports performance and health products containing whey proteins are no longer for niche markets; there is a much wider demand.” The current sports nutrition market is crossing over into all consumer groups, from those seeking an active lifestyle to athletes, and now even including the ageing population. Media coverage around the importance of protein in the diet is prevalent almost daily. Where we have previously seen athletes promoting carbohydrate-based sports nutrition products, the normalisation of proteins as part of a healthy lifestyle is encouraging athletes to promote protein-enriched products for more everyday general consumption. Food retailers and manufacturers play a role in addressing the health issues we are facing, and are beginning to recognise there is a bigger role for protein in living a healthy life. Take the recent Quorn campaign for example; this shows Olympic athlete Mo Farrah promoting the benefits of protein for a healthy active lifestyle with the message “Practice, Protein”. So, “mainstream consumers are looking more towards protein as they believe this supports stamina and makes them feel fuller for longer, while at the same time providing a nutrient rich dairy alternative to high sugar content snacks and beverages.”

PNC_smallLearning more about the healthy & nutritional benefits of your proteins … last updates at Top Class (12&13 June, Amsterdam)

Research and thought leaders will share their know how and discuss the new research fields and developments in the following health areas: sarcopenia, satiety, diabetes, heart health, muscle disuse atrophy. Also outlooks on opportunities to modify properties with enzyme, allergy and protein qualities will be shared.

Pierre Miclette, President – General Manager of Metarom Neotech

As a flavor company, we are focused on everything that is related to taste and taste perception. We are seeing more and more functional ingredients (i.e. specific amino acids, different protein sources, new fibers, different carbohydrates, new vitamins benefits, new minerals…) being used in “mainstream” products because of claim advantages and product differentiation that such ingredients can bring to ready to consume products. The issue is that most of these functional ingredients do impart bad taste and textural issues. That’s where our expertise and our tailor made approach comes in the play. Biochemistry of athletes and sports and specific human conditions is the future science for the research of functional ingredients and as the market will evolve in we will see consumer’s concerns such as sourcing and bioavailabity getting to be the next step of differentiation for the commercialization of those functional ingredients. discoveries can be applied to general public. On the other end, the increasing role of flavor volatiles and typical flavor derivatives (flavonoids, carotenoids…) and their functional role in the human biochemistry is also a field of the future in sports nutrition. Evidently, clinical research will have to be solid in order to prove allegations. Anti-ageing, recuperation and repair of muscle fibers, tendons and skeleton researches will be other fields of major activities in the future.

Tiano_Luca_smallProf Luca Tiano from Università Polytecnica delle Marche

The number of people aged 60 and over is set to more than triple between the years 2000 and 2050. And while it is a challenge to maximize health and quality of life with advancing age, more and more people are looking to lead a healthy lifestyle that includes sport and exercise for as long as possible. Therefore, consumer demand for functional products that not only promote power enhancement but also offer anti-aging and health-boosting benefits is increasing. At the same time, consumers – whether they belong to the professional sports sector or the mainstream – are becoming more demanding. In order to come to market quickly and be well accepted by this discerning audience, a sports nutrition product’s ingredients have to be natural, safe and thoroughly backed by proven science.

19th Annual Congress of the European College of Sport Science in Amsterdam

The European College of Sport Science (ECSS) and the VU University Amsterdam together with the VU University Medical Center Amsterdam, are pleased to invite you to the 19th annual Congress of the European College of Sport Science. This congress is hosted by two research institutes, EMGO and MOVE, who are closely related and dedicated to sport and human movement science, we are delighted to present you with the latest insights into our diverse and exciting field. for more info click here:

Volac explores the wider opportunities in the sports nutrition market

As the market for sports and performance nutrition continues to grow, Volac, one of Europe’s leading producers of whey proteins, is seeing a rising demand for protein products that meet the growing needs of today’s taste and convenience savvy consumers. Michael Hiron, Volac’s Commercial Manager for Lifestyle Nutrition explains: “The current trend for protein is growing fast, particularly whey protein which is today frequently used in snacks, bars, soups, porridge, coffee, cereals and even ice cream. Sports performance and health products containing whey proteins are no longer for niche markets; there is a much wider demand. Mainstream consumers are looking more towards protein as they believe this supports stamina and makes them feel fuller for longer, while at the same time providing a nutrient rich dairy alternative to high sugar content snacks and beverages.” Food retailers and manufacturers are beginning to realise there is a potential role for protein as part of a healthy lifestyle. Volac’s high-performing Volactive UltraWhey proteins, which are currently supplied to a large proportion of Europe’s leading sports brands, are an ideal solution for this fast expanding market, which is now crossing over into all consumer groups, from those seeking an active lifestyle to athletes, and even including the ageing population. Michael continues: “Our on-going collaboration with customers maintains our industry leading position of manufacturing products to meet the growing demands of consumers for more convenience in protein.” During FIE, the food ingredients industry’s biggest event which took place in Frankfurt from 19 to 21 November 2013, Volac showcased a range of concept products made using ProCrisp during the event’s Innovation Tour for the Latest Trends in Food Texture. Visitors commented that the range of concepts – from bite-sized protein-enriched chocolates and great tasting protein bars, to savoury grissini bites - fit the current product trends such as breakfast cereals, savoury snacks and nutritious bars. Volactive ProCrisp, a light and crispy protein sensation providing texture in a neutral tasting form, can be used across a range of functional protein products helping to restore, maintain and build muscle after physical activity, making this an ideal solution for this fast expanding market.

Global sports nutrition market reaching $37.7bn in 2019: how is that?

A new market report published by Transparency Market Research valued the global sports nutrition market at US $20.7bn in 2012 and expects it to grow at a CAGR of 9.0% from 2013 to 2019, to reach an estimated value of US $37.7bn in 2019. The report – Sports Nutrition Market - Global Industry Analysis, Size, Share, Growth, Trends and Forecast, 2013 - 2019 – says that increasing health awareness and changing consumer groups are the major growth drivers for the global sports nutrition market. Traditionally, bodybuilders and athletes were the only consumers for sports nutrition products. In recent years, new user groups (recreational and lifestyle users) have increased their market share. Furthermore, changing consumer preferences and expansion ofdistribution channels are other growth inhibitors for the industry. Sports Drinks was the largest segment, increasing to US $12,435.4m in 2012, up 7.3% over 2011. The US is the world's largest consumer base for Sports Drinks. Other major markets are the UK, Germany and Italy. Major growth drivers of the sports nutrition market in the US are increasing lifestyle users and changing consumer behaviour towards new sports nutrition product formats such as ready-to-drink and energy bars. Sports nutrition product distribution is slowly shifting from gym and health stores to supermarkets as the preferred distribution channel. Asia Pacific is the fastest growing market for sports nutrition products.
What do you think? Is this a realistic market size? It is not easy to patch the markets and categories together, but is this not a bit too high?

We and you can learn a bit more about what the industry thinks themselves at the 4th Sports & Performance Nutrition 2014, in Cologne (1&2 April). About 150 experts will debate about the trends and developments in the sports, dairy, bar and beverage markets. See

Cambridge Commodities and HFL strengthening collaboration

Cambridge Commodities Ltd. (CCL) and HFL Sport Science will collaborate at the Bridge2Food Sport & Performance Nutrition conference in Cologne with a view to promotingresponsible manufacturing and ‘clean’ sports nutrition. CCL, as a leading Europe’s ingredients supplier to the sports nutrition industry, is certified on HFL’s Informed-Sport quality assurance programme, and is a keen supporter of rigorous testing for substances which are prohibited in sport. The two UK companies will highlight their products and services in a combined exhibition space during the 4th Sports & Performance Nutrition Platform 2014, and at the same time encourage more stringent drug testing in the sports nutrition industry. “As an Informed-Sport certified raw materials supplier, CCL has long been a proponent of rigorous testing so it can provide the highest quality ingredients to its customers,” said Kevin Harris, Director of Technical Sales at CCL. “Contamination can occur at various stages of the manufacturing process and there has to be a greater acceptance that drugs-testing is needed in the industry – it is good for the consumer and good for the industry. And testing a product or raw ingredient just once is not enough; it has to be an ongoing process and part of a programme that is both independent and based on international standards.” Testing for the Informed-Sport programme is conducted at HFL’s specialist anti-doping laboratory near the city of Cambridge. The ISO17025 accredited laboratory currently tests for more than 400 sports nutrition products. “More and more athletes, whether at the elite level or just enthusiasts who like to keep fit, are taking a wide range of different sports nutrition products,” said Terence O’Rorke, HFL’s Business Sector Manager for supplements testing. But at the same time contamination continues to be a challenge. Indeed, the UK Anti-Doping Agency (UKAD) recently confirmed that 44% of its positive tests in the 2012 testing year were caused by prohibited substances contained in supplements. With the support of CCL, we will again emphasize how Informed-Sport is the most effective and widely-recognised risk minimisation programme available to the industry. There needs to be a recognised minimum standard for testing in the sports nutrition industry, and Informed-Sport provides that quality assurance.

For more information, please contact: Kevin Harris, Director of Technical Sales, Cambridge Commodities Ltd, Tel: +44 (0)1353 667 258, e-mail:, web: or Paul Klinger, Business Development Manager, HFL Sport Science | Informed-Sport, Tel: +1 859-559-7266, e-mail:, web:

Roquette PROTEOV research programme

Roquette's PROTEOV research programme has strengthened its position as a major player in the development of vegetable proteins with high nutritional and functional value. Roquette’s Nutralys vegetable protein range includes both pea protein isolate and hydrolysed wheat protein (known as Nutralys W). New Nutralys solutions have recently been launched as part of the PROTEOV programme, which include different high-value protein specialties aimed at specialized nutrition products, such as powder mix drinks, protein bars, and energy gels. An example is the recently launched Nutralys pea XF. This has a very fine particle size that improves texture in powder mixes offering a high protein level. Another recent grade of the same ingredient is Nutralys pea BF: used in combination with Nutralys W, this has been developed for baked goods to improve softness, something especially suitable for high-protein bars, biscuits and bread. To support the vegetable protein developments: recent important launch of a kind is, an all-new website encompassing of Roquette’s Nutralys vegetable proteins with the option to request samples, while a download centre offers technical memos, product concepts and scientific posters. More information, Please contact: Aurélie Mauray-Soulier, Market Development Manager Europe, Roquette, Tel: +33 321 63 97 63, e-mail:, web:


Teff rich bread for Dutch Winter Olympians

Dutch Olympians have been using Teff rich bread to win their medals. The bread is tasty and healthy. The bread also contains carrot fibres, banana, cranberries, raisins, linseed, wheat germs and other ingredients. It was developed in conjunction with InnoSportab and the polytechnical school HAN. The combination of starch and fruits allows for an ideal mix of fast and sow carbohydrate uptake, according to Floris Wardenaar, who works as ‘embedded scientist’ at InnoSportLab Papendal and the HAN. Scientific studies have shown that this mix allows the body to take up as much as 90 grammes of carbohydrates per hour.

Sport & beauty … daily oral intake of collagen hydrolysate can reduce wrinkles and increases dermal collagen synthesis … new opportunity for women sport nutrition?

Sport & beauty … daily oral intake of collagen hydrolysate can reduce wrinkles and increases dermal collagen synthesis … new opportunity for women sport nutrition?

Oral ingestion of VERISOL® collagen peptides leads to a pronounced, statistically significant reduction of eye wrinkle volume. This is the result of a recently published Study by the University of Kiel Germany focusing on the effect of these Bioactive Collagen Peptides® (BCP) on human skin conditions. “There is a direct impact on dermal extracellular matrix turnover stated Dr. Stephan Hausmanns, Vice President Business Unit Health & Nutrition. “This is clearly demonstrated by a significant increase in collagen and elastin synthesis, with the result of statistically significant wrinkle reduction after only 4, and even more pronounced after 8 weeks of treatment. In simple words: The participants looked considerably younger after the treatment”.

This study completes the results from a previous VERISOL® study proving the effect of VERISOL® on skin elasticity. Together the results of the two studies provide a sound scientific foundation for the development of innovative nutricosmetics, which are used by a growing consumer group to complement topical applications and follow a more holistic approach to skin care

The study demonstrated the effectiveness of VERISOL® on dermal matrix synthesis and wrinkle reduction. In a double-blind, placebo-controlled trial, 114 women aged 45-65 years were randomized to receive 2.5 g of VERISOL® or placebo once daily for 8 weeks, with 57 subjects included in each group.

Skin wrinkles were objectively measured in all subjects, before starting the treatment, after 4 and 8 weeks as well as 4 weeks after the last intake (4-week regression phase). A subgroup was established for suction blister biopsies analyzing pro-collagen I, elastin and fibrillin at the beginning of the treatment and after 8 weeks of intake.

After 4 weeks of treatment the BCP group showed a statistically significantly reduced eye wrinkle volume of more than 7.2% on average. This positive effect was more pronounced after 8 weeks of intake (20.1%). In particular a maximum reduction in eye wrinkle volume of 49.9% was achieved.








Four weeks after the last product intake (4-week regression phase), the BCP treatment group still showed a statistically significant decrease in eye wrinkle volume of 11.5%.

Pro-collagen type I content was increased by 65%, elastin by 18% and fibrillin by 6% after 8 weeks of BCP treatment.









The study was conducted by the Department of Dermatology, University of Kiel, December 24, 2013 (publication:

Full fat dairy benefits continue being deciphered

Study context: The present trial aimed at assessing the association between certain phospholipids indicative of dairy consumption and risk of type 2 diabetes.

Study description: This observational trial included 86 overweight and obese subjects with metabolic syndrome. Plasma phospholipids, sphingolipids, and fatty acids were determined and food records were administered to participants to determine dairy consumption. Insulin resistance and sensitivity were measured.

Study results: Analyses suggest a direct correlation between lysophosphatidylcholine, lyso-platelet-activating factor and several phospholipids fatty acids with the number of servings of full-fat dairy foods. Lysophosphatidylcholine and lyso-platelet-activating factor were also found to be positively associated with insulin sensitivity and inversely associated with insulin resistance (both significantly after accounting for waist/hip ratio).

Conclusion: These findings suggest that plasma phospholipids that are specific indicators of full-fat dairy consumption may be inversely associated with insulin resistance.


Positive EFSA claim evaluation based on new research on chicory oligofructose to lower blood glucose response

Following collaboration between BENEO, Cosucra and Sensus, a dossier for an EU Art 13.5 claim was filed that contains new data to show the link between oligofructose and improved blood glucose response after intake. The dossier submitted to EFSA was based on several studies* including newly developed science, and shows that oligofructose has a significant part to play in the area of glycaemic control. The application targeted an EU Art 13.5 claim on the contribution of oligofructose to a reduction of post-prandial blood glucose response. EFSA’s positive evaluation allows the approval by the Commission, the Member States and the European Parliament within the health claim procedure. This opens the way for new food and drink applications to benefit both the industry and consumers alike. This proprietary new research from BENEO, Cosucra and Sensus, has shown the positive impact on blood glucose response when a proportion of the sugars in a product is replaced with the prebiotic fibre oligofructose that is derived from chicory. The new oligofructose data demonstrate a significantly lower blood glucose response with only 20% replacement. The conditions of use proposed in the evaluation refer to the “reduced sugars” claim as published in the annex of Regulation (EC) No 1924/2006, i.e. a 30% replacement. A second dossier focusing on chicory inulin and also including additional newly developed scientific research was ready for submission at the moment when EFSA’s opinion on chicory oligofructose was published. As EFSA broadened the scope to non-digestible carbohydrates when evaluating the oligofructose dossier chicory inulin is included and benefits de facto from this evaluation. With increasing challenges placed on society by diet related diseases such as obesity, overweight, impaired glucose tolerance and diabetes, there is increased emphasis on food and drink producers supporting the development of new, lower glycaemic response products. According to a spokesperson of the companies that invested in the research, “this approach is in line with the thinking of the nutritional advisors to expand consumers’ choice for healthy products. The research has provided additional physiological evidence why oligofructose is a very suitable sugar replacer and therefore represents new opportunities for the food industry to meet consumers’ demand for more low glycaemic and tasty products”. * Studies are partly claimed as proprietary and/or confidential. For further information please contact Claudia Meissner, Corporate Communication Manager BENEO GmbH (, Heidi Jacobs, Cosucra Group Warcoing SA ( or Kim van der Vorst, Manager Communications Sensus B.V. (

The year for entrepreneurial culture?

Whilst there were some great achievements highlighted for some brands, individuals and businesses in the Grocer review of the year before Xmas, I did emerge asking myself the question whether the big brands and retailers embraced much of an innovation agenda in 2013? Some will have achieved innovation targets, but were they really set about changing innovation behaviours to get stronger and more successful innovation outputs for the long term rather than the here and now? It will be interesting to see which brands and businesses are the ones who seek the new and different in 2014. Will one single leading retailer grasp the nettle and look to own the accolade of being the leading force for innovation? Not sure anyone currently deserves this title. Will it be one leading brand owner? Or will it be a year for the entrepreneurs to continue to shake up the food and drink industry with exciting new opportunities for growth? Read more here.

Knowing the healthy & nutritional benefits of your proteins … last updates at Top Class (12&13 June, Amsterdam)

Research and thought leaders will share their know how and discuss the new research fields and developments in the following health areas: sarcopenia, satiety, diabetes, heart health, muscle disuse atrophy. Also outlooks on opportunities to modify properties with enzyme, allergy and protein qualities will be shared. For more info, click here.

cid:image007.png@01CF18EA.628B1650Interactive energy drinks ... a new opportunity?

Strip, dose, drink: Dose-based energy drink ushers in new level of beverage customization. Miami-based sports science company Fuelstrip recently introduced Fuelade, a custom sports energy drink developed to assist athletes in refueling based on their sweat-analyzed energy levels. Bevnet noted the product's launch. It's the latest innovation in the $15 billion energy drink market. Fuelade's the "only dose-based sports drink created by sports medicine physicians, designed so athletes never have to guess how much to drink to maximize their performance," according to the company. First, the athlete uses a Fuelstrip sweat test strip to analyze their sweat to determine their level of fuel depletion in order to see exactly how much energy they need. They simply wipe the strip across their sweaty forehead and wait 30 seconds for the strip to change colors. Next, they pour the dose of Fuelade that corresponds with the results of their test strip. Easy peasy. What's next? Swipe strips to reveal how many supplements you need on a particular day? One day, there'll be an app for that (Source: Functional Ingredients)

Stem cell nutrition bar for bodybuilders

Northstar plans to begin manufacturing a new advanced formula nutrition bar based on it’s highly rated workout supplement, Stem-Intense. The product named Advanced Stem is expected to be available online in the USA, coming February, and in retail stores within a few months. The Advanced Stem Nutrition Bar was developed in partnership with a leader in the nutrition bar industry, and designed to maximize the incredible effects of its proprietary blend of unique ingredients. Northstar’s CEO and President, Nicholas Chieco, explained: “The science behind this product is incredible. Most of our products are fairly simple to manufacture and package, but this is the first real food product we have developed, and the first one to require this level of legal compliance and technical know-how to produce. Stem-intense is incredibly popular with our customers and extremely effective for building muscle, provided the consumer has the necessary nutritional elements in their body at the time. Advanced Stem takes the technology ten levels higher. It provides the proteins, complex carbohydrates, and other nutrients needed not just to build muscle, but to build muscle in conjunction with the adult stem cells your body is flooded with when you take Stem-intense. It is scientifically designed specifically for the purpose of maximizing the Stem-intense Ingredients. There’s nothing even close to it on the market.” Mr. Chieco acknowledges that it may seem like an inopportune time to release a new product, with NorthStar on the verge of big-box retail rollout and a massive distribution expansion, but he assures everyone that the timing is perfect, and in line with a much broader strategy. The new product is a major advance in Northstar’s evolution, and it creates an exponential increase in the value of the company’s portfolio. The company feels that with each advance such as this, Northstar grows in value as a possible acquisition target for a larger company, and it also becomes much more likely to become the leader in alternative healthcare and nutritional products in the US and abroad (Source: HealthGauge Nutrition).

Lipids for sports nutrition update

For optimal performance is sports roughly two nutritional aspects are important: The body needs to be optimally tuned metabolically to support maximal performance. This is another type of requirement than simply provide the energy required for that. More and more it becomes clear that fats are much more than just fuel. Fats are important structural elements to support optimal physiological functioning and in addition to that fats are important signaling molecules which can help to fine tune metabolism for optimal performance. Take a look at leading supplier Stepan Lipid Nutrition. This company provides three lines of lipids which help in achieving optimal performance in sports:

1) 1) Omega-3 fatty acids (Brand name Marinol): The omega-3 fatty acid called “EPA”, has important anti-inflammatory properties. Therefore, it can help to recover faster from strenuous training which induces such inflammatory effects. The omega-3 fatty acid called “DHA” is an important structural and signaling element in the brain and has been shown to support brain function in humans. Since proper brain-body coordination is required for optimal sports performance DHA has an important place in current sports nutrition;
2) 2) Bioactive conjugated linoleic acid isomers (CLA) (Brand name Clarinol). CLA may affect the biochemistry of the body by a similar pathway as exercise itself does. As a consequence of that exposure to CLA reduces body fat mass and increases strength and lean body mass. As such it work supportive to normal training to support optimal performance;
3) 3) Medium Chain Triglycerides (MCT’s) (Brand name NEOBEE): This line with. Although in the past MCT’s were seen as potential rapidly available fuel sources for muscles, they do not appear to improve exercise performance by that mechanism. Recent work suggests that a low dose of MCT’s taken chronically improves endurance exercise. Exposure to MCT’s may help to fine tune metabolism in order to have a better endurance performance by increasing fat-oxidation.

Naturalpha & Bridge2Food become priviliged partners to take nutrition & health platforms to the next level


Naturalpha and Bridge2Food have been collaborating for a long time and are now joining forces. By sharing their expertise, experience and professional networks, they will identify the best up-to-date topics and gather the most relevant speakers for nutrition-focused Bridge2Food platforms. Naturalpha, a consulting and R&D company specialized in providing scientific and regulatory insights and services to health foods and ingredients manufacturers, and Bridge2Food, a food platform and network company, have entered into a partnership to share expertise, experience and professional networks to take nutrition-focused conferences to the next level. Among its daily activity Naturalpha faces issues and challenges together with its customers to help their projects move on, and will share some of these issues while protecting confidentiality of the concerned projects. "Science and regulatory strategies in the field of nutrition and nutraceuticals become more and more technical and evolve quickly together in a fast-moving regulatory environment. We want to share some key elements to overcome barriers and discuss broadly new challenges for the actors of this sector" explains Stéphane Postic, CEO of Naturalpha. "Bridge2Food platforms on healthy ageing, sport nutrition and also for instance proteins are among the most interesting we have had the chance to be part of as they bring together highly experienced professionals who come to share experience rather than only selling products and concepts. So, we consider them as the perfect partner for this purpose". Beyond sharing their expertise, both companies will also combine their networks to increase the quality of the insights for both our customer groups on one hand, and the networks to the Bridge2Food platforms on the other hand", adds Gerard Klein Essink, CEO of Bridge2Food. "The scientific and regulatory framework in the food and supplement industries is not getting any easier. We are proud to extend our network and relationships with Naturalpha, as a key player in the business". For Naturalpha see: or contact: Stéphane Postic, CEO, Naturalpha SAS (, or phone + 33 3 20 95 95 00. For Bridge2Food see: or contact Gerard Klein Essink, Director Bridge2Food ( or phone +31 30 225 2060.

Superfoods - Free Muscle & Fitness Report

Another free article of our friend Martin Cheifetz, Managing Director of Weider Publishing, written by Rick Milller. Team; Martin Cheifetz, Samantha Lund, Steve Pickles, John Plummer and Matt Turner. Click here for your copy.

Time to rethink on healthy - expert opinion of Thrive on health and coconut water

Last month the leading magazine The Grocer, wrote about the epidemic of liver disease blamed on cheap booze deals, the forecast for natural sweeteners set for 12.8% growth over the next 5 years and the focus on lowering salt intake. As we approach the onslaught of December excess, let’s stand back and look at some underlying health trends. There seem to be three growing macro drivers, all of which are marketing opportunities. Enjoy further reading at Thrive’s website.

What's new in sport nutrition: Take 100!

You can see, touch & taste more than 100 new sports & performance nutrition products at Innovation Plaza of the 4th Sport & Performance Nutrition 2014 in Cologne, Germany. Unique to combine this experience with new insights on markets, business, categories and research and innovation as well as industry networking with retail, brands and ingredient companies. Registration is open and enjoy special rate before 7 February and save €450! Enjoy great programme.

Health + wellness trends strengthens sports drinks in Middle East and North Africa

Sales of sports drinks have continued to increase in the Middle East and North Africa (MENA), according to Canadean’s latest Global Sports Drinks Report. Although the region remains the smallest in terms of category share, it witnessed a dynamic increase in 2012. The growth rate in MENA was higher than that found in any other region, with Saudi Arabia almost doubling its volume contribution. Indeed, the Saudi Arabia market is looking particularly strong and now leads the region in sports drinks consumption.

The category’s high double-digit growth rate is due to the burgeoning wellness trend across a number of markets. As Canadean’s analyst, Chris Strong says: “Obesity is a growing concern in the region and government campaigns have encouraged people to take more exercise. This has buoyed the sports drinks market, as well as increasing consumer purchases, particularly at gyms and fitness centres”. Sports drinks also represent a status symbol through which younger consumers can relate to their favourite sports stars. Interest in soccer is increasing throughout the region, especially since Qatar’s successful bid to host the World Cup in 2022. Leading sports drinks companies have therefore begun to exploit this trend through sponsorship and marketing activities. The emphasis on healthy living will continue to have a positive impact on the MENA sports drinks market in the coming years. Regional consumption is set to more than double by 2018 with Saudi Arabia remaining dominant, according to Canadean data. MENA will nonetheless remain the smallest region in the sports drinks category globally, with volume sales still some way behind Africa and East Europe by the end of the decade (Source: Canadean’s Global Sports Drinks Report 2013).

Ready meal category offerings growing

The Natural Performance Meals company has extended the range of products with is a ´Tender pieces of chicken breast and whole grain brown rice in a peri peri style sauce´. Contains Per 100g: Energy 366kJ/1282kJ, Carbohydrate 8.4g, Protein 10.1g, Fibre 2.6g. More information here.

Leveraging the hidden benefits of casein in sport nutrition

Whey protein is considered a superior protein source due to its excellent nutritional quality. But the specific benefits of casein protein are less known. Besides the functional benefits such as water binding and heat stability, casein protein has a high nutritional quality combined with unique properties such as sustained digestibility. FrieslandCampina DMV, leader in caseinates, has carried out research that can leverage the hidden benefits of casein. Mieke Acda, Nutritionist, will present recent findings at the 4th Sports & Performance Nutrtion 2014, Cologne, 1 & 2 April. See for more information

ESSNA and Bridge2Food partnering for the better of industry development

The European Specialist Sports Nutrition Alliance (ESSNA) will partner with Bridge2Food to get the European sports & performance nutrition industry together to talk trends, developments and next challenges. At Bridge2Food we are very happy to get such an industry endorsement for our platform (4th Sport & Performance Nutrition 2014 in Cologne, Germany). Learn more about the activities of ESSNA here and join them!

Kettle bell workouts: How to throw your weight arount - free Muscle & Fitness report

Another free article of free copy of our friend Martin Cheifetz, Managing Director of Weider Publishing, written by Sam Bond and Kettlebell Workout Project Team Martin Cheifetz, Samantha Lund, Steve Pickles, John Plummer and Matt Turner. Click here for your copy.

Knowing the healthy & nutritional benefits of your proteins...last updates at Top Class (12&13 June, Amsterdam)

The new Bridge2Food Top Class Protein Nutrition enables professionals within the food industry who like to stay up to date on their nutritional knowledge. The latest insights on protein nutrition will be given by knowledge leaders from research institutes and industries. Key learning's will support you to develop or market new products with the best nutritional insights you can get. Learn more.

Hot debates at 4th Sports & Performance Nutrition Platform 2014 (1 & 2 Apr.)

Sport & Performance Nutrition brands and manufacturers, retail and ingredient companies will debate at the 4th Sport & Performance Nutrition Platform, 1 & 2 April 2014 in Cologne, Germany on Business & Innovation opportunities. Registration is open and enjoy special rate before 7 February and save €450! Enjoy great programme.

German Nutrineo company going for growth with new RTD concepts

Nutrineo is a German based full service provider supporting companies that want to actively participate in the growing health food market, nutrineo develops ideas, assesses potential marketing opportunities, evaluates the feasibility of certain technologies, clarifies the possible use of health claims and handles packaging, labeling and other issues. The service is based on the Uelzena Group’s 60 years of experience as a supplier and innovative problem solution provider to the food and dairy industries. Apart from traditional powdered products, another clear trend has developed during the past few years: There is a growing demand for ready-to-drink shakes for the lifestyle/mass sports and competitive sports markets. nutrineo is developing trend-driven, customized protein products in various flavors. RTD products. More information

Vegetable protein supply and demand outlook

Cosucra, a market leader in pea protein, will share their outlook on vegetable proteins in sports & performance nutrition at upcoming 4th Sports & Performance Nutrition 2014 (1&2 April). What is the supply position of vegetable proteins, notably pea protein? Ms. Sabrina Marnet, Product Manager at Cosucra, thinks that pea protein can offer the industry a lot of benefits in innovation.

Protein diets, body weight loss and weight maintenance - recent publication

Evelien Martins and Margriet Westerterp-Plantenga published in Curr Opin Clin Nutr Metab Care. 2014 Jan;17(1):75-9. The review addressing briefly the relevance of protein diets for body weight loss and weight maintenance. The addition of recent findings on age-dependent protein requirements, specific effects of protein intake and protein source, the relevance of the other dietary macronutrients, especially of 'low-carb', 'protein leverage', the mechanisms of protein-induced satiety, and food-reward makes the review up-to-date. Different effects of protein diets in different age groups result from age-dependent protein requirements that are primarily related to effects on body composition. A protein intake of 0.8 g/kg/day is sufficient to sustain a negative energy balance in adults, irrespective of the protein source. 'Low-carb' diets trace back to the protein-induced effects. Evidence that protein intake drives energy intake as suggested by the 'Protein leverage hypothesis' is scarce and equivocal. Finally, limited protein-induced food reward may affect compliance to a protein diet. An implication of the findings for clinical practice is that a protein intake of 0.8-1.2 g/kg/day is sufficient to sustain satiety, energy expenditure, and fat-free mass, independent of a dietary 'low-carb' content. Limited protein-induced food reward may affect compliance to a protein diet.

New trade members for ESSNA: Vitamin Center and High5 join European sports nutrition trade association

The European Specialist Sports Nutrition Alliance (ESSNA) has announced that leading sports nutrition companies Vitamin Center and High5 have joined its membership. Vitamin Center, an Italian distributor of food and sports supplements, and High5, a UK manufacturer of sports nutrition products, join ESSNA’s membership of organisations committed to high safety standards and upholding EU regulations on the content and labelling of sports nutrition products. This follows Grenade joining ESSNA in recent weeks, bringing the total membership up to 37 members. ESSNA is the voice of the sports nutrition industry in dialogue with regulators, policy makers, the media and consumers. Its work focuses on campaigning against EU regulations that could adversely affect the sports nutrition sector, as well as monitoring and reporting irresponsible companies which flout EU law for commercial advantage and may put consumers at potential risk from dangerous products.

Get your free The Performance Edge report of Muscle & Fitness

Great that Martin Cheifetz is offering you a free copy of a report on STRENGTH AND POWER TRAINING FOR CYCLISTS made by Andy Smith MSc (Director, A.S. Strength & Conditioning), and THE PERFORMANCE EDGE PROJECT TEAM consisting of Martin Cheifetz, Leigh Shrimpton, Sarah Patterson of Weider Publishing. Click here for your copy.

Brand and innovation expert Claire Nuttall on key health trends 2014

Pick up your short list of 10 key trends from brand expert Claire Nuttall, partner at Thrive. Great insights! Top trends are: 1. Health As Currency (Haute Health, Temple of the Body, The Wellderly, Minijoyment , Where the Buck Stops) 2. Where the Buck Stops (key words … The Long Slog, Its Down To Me, The Millstone Life), 3. The New Puritanism (The New Finite, Running Out of Road, Eat the Squeal, Health Responsibility). Contact us for Claire’s full colour pdf presentation.

Protein Nutrition: from science to market (12 & 13 Jun.)

The new Bridge2Food Top Class Protein Nutrition enables professionals within the food industry who like to stay up to date on their nutritional knowledge. The latest insights on protein nutrition will be given by knowledge leaders from research institutes and industries. Key learning's will support you to develop or market new products with the best nutritional insights you can get. Learn more.

NBTY, Fitness, GfK, Nielsen market update at Sports & Performance Nutrition Platform (1 & 2 Apr.)

Connected to the FIBO, Bridge2Food organises the fourth Sport & Performance Nutrition platform, 1 & 2 April 2014 in Cologne, Germany. Opening the two day’s with an overview of Industry challenges with insights from NBTY, Optimum Nutrition and The Nielsen Company, the platform has two tracks:

Innovation & Research and Business & Strategy. Key note speakers from research, industry and producers share their insights. Mr Stefan Schlegel an endurance athlete performing in the race across America 2014 shares his experiences and how nutrition played a role. Our partners Gelita, Volac, Consucra, Capsugel, HFL sport science, Kaneka, Cambridge Commodities, Stephan Lipid Nutrition, Nutrineo and FrieslandCampina DMV are lined up to exhibit their latest news and promotions, making it an attractive and valuable combination with the FIBO. Register before December 30th and save €450!

MET-Rx & NBTY / Nutrition club make distribution deal

NBTY signed a deal with Nutrition Club Canada to make their product MET-Rx more available throughout the country. The deal will put a wide range of MET-Rx products in the hands of the athletes who have the greatest need to leverage the unique nutritional workout benefits they offer.

“This alliance enables us to offer the MET-Rx® exclusive protein blend called METAMYOSYN®, in a variety of sports food product offerings,” said John Messenger, President of Nutrition Club. Based on metabolic research, METAMYOSYN® is an innovative, highly bio-available protein blend, which supports muscle and strength.

Next to closing this deal, MTBY also showed their local care to community by working together with the Slavations Army Angel Tree program, providing gifts to less fortunate families and children in Long Island. “NBTY Associates have embraced this program from the first year that we participated,” said Karla Packer, Senior Vice President of Human Resources at NBTY. “It brings all of us great joy to be in a position to help others and to give them a much needed helping hand this holiday season.”

ON's daily fitness news: Defense against holiday feasting

Overindulging is seen as a real threat in this holiday season, especially for those who worked so hard through the year to keep their body in shape. A study published in The Journal of Physiology might relieve those worries a bit. Researchers had 26 active men in their mid-20 consume 50% more calories than usual for 7 days

Some reduced their level of exercise to walking 4,000 steps a day while others increased physical effort by taking on 45 minutes of treadmill running at 70% of exercise capacity. Relatively inactive subjects saw a doubling of the insulin response to glucose along with changes in the expression of 17 fatty tissue genes. Those who exercised intensely each day didn't experience either of these effects, even with the calorie surplus.

Solanic opens up vegetarian, allergen free
sports gel

Extracted from potato using a proprietary process, PRO GO™ comprises special proteins of the highest nutritional quality, containing high levels of all essential amino acids and BCAA to support muscle synthesis.

It has low allergenicity. PRO GO™ is easily digested protein rich in BCAA and arginine and ideal for pre-and post-exercise purposes and interval sports. New is the application in gels, where levels up to 8-10% of proteins can be achieved, depending on salt concentrations and pH. Depending on pH, protein content and salt level, it is possible to create different gel types (no gel (sol), clear or turbid; soft or firm gel). It is claimed to give an excellent nutritional profile and reduces dosage needs when formulating as the protein is so well balanced and very pure.

EFSA clain approval of Oxylane on glycaemic carbohydrates

The Oxylane Group and specifically the sports nutrition brand APTONIA, in collaboration with NATURALPHA, an international Health and Nutrition consulting and clinical research company, announced today that they have obtained a favourable opinion from the European Food Safety Authority (EFSA) for a claim relating to article 13.5 of EC Regulation No 1924/2006, regarding the benefit of “the consumption of glycaemic carbohydrates after intense exercise on the recovery of normal muscle function”.

This claim, based on solid scientific rationale, is one of the few of its kind to be validated in the area of sports nutrition at a European level since the implementation of Community regulation in 2006. This favourable opinion recognizes the collaborative research approach adopted between APTONIA (the Oxylane Group) and NATURALPHA to develop new claims on the European market.

The two groups have worked closely together in order to identify claims with the most solid scientific foundations, based on available published data about carbohydrates in sports nutrition.

This new claim is moreover the first of its kind to have been based exclusively on published studies, non-funded by APTONIA, the depositary of the filing. It demonstrates the consistency of the scientific rationale used in order to obtain a health claim.

Eric Chappuis, Director of Scientific and Regulatory Consulting at NATURALPHA said, “This favourable opinion from the EFSA confirms yet again the coherence of our approach in the area of health claims. We accompany our partners in analyzing the risks and opportunities of launching either claims applications or research programmes. The important thing is not to go as quickly as possible, nor to provide as many clinical studies as possible, but to do an up-front, detailed and critical analysis of what is attainable in order to determine the most consistent approach with our clients’ target markets”.

Furthermore, within the framework of this claims filing, NATURALPHA and APTONIA have identified a new health benefit previously unrecorded by the EFSA.

EFSA approvals for rapeseed protein and rooster extract

The Canadian based company BioExx gained Novel food approval for their rapeseed protein isolate, IsolexxTM through cooperation with Naturalpha. This rape seed protein Isolate is considered to have similar nutritional values as Soy protein isolates, having a similar PDCAAS.

Bioexx is now progressing their sales, having stated to have over 100 potential customers lined up in US and Europe. In a second ruling, EFSE gave an opinion on the safety of Rooster Comb extracts, considered to be safe under proposed uses and usage levels. Rooster combs extract results from a production process involving enzymatic hydrolysis of rooster combs and subsequent filtration, concentration and precipitation steps. The principle constituents of RCE are the glycosaminoglycans hyaluronic acid, chondroitin sulphate A and dermatan sulphate. Intended use is in liquid milk, milk-based products (milk-based fermented beverages), yoghurts and fromage frais with a recommended maximum intake of 80 mg RCE per portion and per day. The components in RCE are considered to be an indicator for joint health. It is sometimes injected into knee joints with osteoarthritis (OA) to ease pain and stiffness.

New Top Class Protein Nutrition (12 & 13 Jun.)

Science and thought leaders from universities and industries will topic the state of the art in research on protein intake, protein values, sarcopenia, satiety, diabetes, heart health, allergy, clinical research and how to communicate this. All relevant themes for active and health concerned people. As an extension to its highly valued Food Protein Course which covers protein functionality, Bridge2Food was challenged by the industry to come up with a programme focussing on nutrition aspects of proteins. This led to the first Top Class Protein Nutrition, which takes place 12 & 13 June, 2014 in Amsterdam. The audience will be mainly R&D staff of food manufacturers and food ingredient companies that have a care for the nutritional aspects of their products and want to learn more. Amongst the speakers, we have top scientist signed up from University of Maastricht, as well as some of the top industries working on improving the nutritional benefits of proteins from different perspectives. Key learning's will support you to develop or market new products with the best nutritional insights you can get. Register before 30 December and enjoy a special €450 discount offer!

Outcomes 6th Protein Summit 2013

Innovate beyond the logic, look at the bigger picture and shape alliances as the need for protein will be larger than current supply. This is the key conclusion of the Protein Summit chair, Prof. Rob Hamer, VP Discovery at Unilever. A line of magnificent protein using and producing companies and research associations with a strong focus on proteins shared their views on future supply, new health opportunities and technology challenges and innovations. Provide your details to get your personal summary of the 6th Protein Summit 2013.

Get a full update of all content of the 6th Protein Summit with 30+ presentations of all speakers at a CD-rom for euro 495 ex VAT and credit card cost. Click here to order.

2013 Dairy industry outlook

The first half of 2013 witnessed the tightest world dairy market conditions since 2007/2008. Once again it became clear that the strength of global import demand does not allow for any weather disruptions or other supply issues. For this reason, dairy market participants are regarding the upcoming EU quota liberalisation a blessing rather than a threat. If you take a close look at European investments in processing capacity it is not only about co-operatives creating capacity for their members ambitions, but also about companies like Danone, Nestlé, Fonterra who are eager to source new European supply to satisfy their need for dairy ingredients targeted at developing dairy markets, according to Mark Voorbergen, Strategic Consultant, Voorbergen Consultancy. Mark Voorbergen was a keynote speaker at the 6th Protein Summit of Bridge2Food on the dynamics of global dairy supply and demand going forward and how Europe’s role might change.

Future protein for pet food

Dogs and cats are carnivores, and so need significant protein levels in their diet, and the best is of animal origin. There is a certain tension between these nutrient needs of dogs and cats, what owners wish to feed them and how this might be supplied, especially in a future where protein is less abundant. A recent consumer survey reported in Petfood Industry journal in the USA highlighted this dilemma. 45% of owners thought grains in dog foods were bad, or did not especially favour their presence, while 44% thought animal by-products were bad and an additional 24% did not favour using these. Historically, pet foods have very effectively used animal by-products as a key source of protein, and made good products, also using grains, that have provided good nutrition at an affordable price. The dilemma for the future is how the desire of owners to feed what they regard as members of their family less animal by-products and grains and but more meat can be reconciled with a future scenario where available animal protein is more limited. It is perhaps easier to propose the greater use of plant and novel proteins than to persuade owners to buy such products. The psychological aspect of the pet owner relationship cannot be disregarded, but neither can the price implications for consumers from rising protein costs. A possible scenario might see a greater price spread from the cheapest to the dearest pet foods with the owner choosing between them; while all these products will continue to provide sound nutrition according to Dr Peter R Messent, independent consultant pet food industry from the UK.

Get a full update of all content of the 6th Protein Summit with 30+ presentations of all speakers at a CD-rom for euro 495 ex VAT and credit card cost. Click here to order.

8th Food Proteins Course, 26-28 Nov. in Amsterdam

Great way to learn more about 10 different plant and animal proteins from industry experts, combing theory and practice. Participating experts from Tereos Syral, Bouwhuis Enthoven, FrieslandCampina, Dupont, Solanic, Cosucra, Rousselot, TNO, NIZO etc. See, touch, smell and feel the proteins in food applications during the 3rd day of the course. more

What is a fair and true price in protein foods?

The concept of True Price is gaining global momentum. What does this mean for the protein and protein foods industry? Show consumers the true meat or dairy price including the net social and environmental cost would be is an opportunity for brands to differentiate. Industry leaders in food, non-food, (N)GO´s are developing protocols to monetize social and environmental impacts, working on providing a platform for natural and social capital valuation and creation, developing pioneering services related to true prices, profits & returns and as a last step to create global consumer community. Adrian de Groot Ruiz is the Managing Director of True Price, an initiative of AKZO Nobel, DSM, Rabobank, IDH, Triodos Bank, Oxfam Novib, and many others. In 2014 an open source protocol will be launched which can calculate true prices, profits and returns. Learn more from the website

Get a full update of all content of the 6th Protein Summit with 30+ presentations of all speakers at a CD-rom for euro 495 ex VAT and credit card cost. Click here to order.

Great free update on scientific and regulatory news service for nutrition professionals of Naturalpha


Go to to get a free update in key development in  the area of science and regulation in nutrition business.

Naturalpha can provide experts insights in nutrition and health through consulting on scientific and regulatory issues, preclinical validation and its expertise in setting up and running clinical trials in humans in its own dedicated center. Contact also Mrs Elodie Harmel, Scientific Affairs Manager at NATURALPHA (Ph: +33 (0) or mail

Growth your innovation potential?!

Innovation is about connecting the dots, looking beyond your own industry and developing a network. The European platform for Food Technology Professionals is a great opportunity to do this for high potential food technologists who want to grow from technology to business in an entrepreneurial environment with industry peers from different industries in Europe. Next platform meeting 21 & 22 Nov. in Frankfurt. Easy to combine with FiEurope. Download your personal copy of the In2Food magazine with a review of the 18 & 19 Jun. from the platform website.


Duckweed as new protein crop

Researchers at Wageningen University and Research center are working on cultivation of duckweed as an alternative protein source. Lemna (duckweed) is the smallest flowering plant on Earth, free-floating on quiet water, that multiplies rapidly and is rich with protein. The reproduction is primarily vegetative via asexual budding. Duckweeds can double their mass in two days, and thereby has a very high biomass production. Duckweed grown under ideal conditions will have a crude protein content of 35 to 43% in dry matter. This, in combination with the very biomass production, gives a high protein yield (per ha) which is 10 times higher than soybean. Its array of essential amino acids closely resembles animal protein, and can be a source of high quality protein to be exploited for domestic animal production. Its leaves have little fibre (5% in dry matter) as they do not need to support upright structures, and as a result the plant has little or no indigestible material even for monogastric animals. Both characteristics make it very useful as animal feed (or for human consumption). Duckweed uses very efficiently the nutrients from the water on which it grows and can be used for bioremediation of waste water. Ammonia and phosphates are extracted by duckweed, so it can be used by farmers to purify effluent. Research objectives in this project range from strain selection and breeding, optimisation of cultivation, -omics analysis of protein- and metabolite composition, extraction and processing of proteins, bio-refinery, protein functionality analysis, and animal feeding studies.

More information: feel free to Gerard Klein Essink ( so that I can connect you to the right people in Wageningen. There are opportunities to join the research project and become one of the partners and a co-funder.


Future opportunities for edible insects and proteins for food and feed industries

Professor Arnold van Huis, key expert and opinion leader at Wageningen University, recently a leading report on the future prospects for food and feed security of edible insects. You can download a free copy here.

You can also get a ‘live’ update on commercial plans to connect the Amsterdam city vegetable waste stream with insect production (Jagran company) and animal feed production (Denkavit company) at the 6th Protein Summit 2013.

Food technologists going to next Food innovation conference, 8-10 Oct. in Hannover

When the iFOOD Conference was launched in 2011, the event turned out to become a great success. About 150 international guests met up in Osnabruck/Quakenbruck to exchange and learn about novel processing technologies. In 2013, the German Institute of Food Technologies (DIL) wants to build on these assets and host the next iFOOD Conference. The event will take place from 8th - 10th October in Hannover. The conference focusses on the priorities bioeconomy, novel food processing and automation in the food sector and serves as an exchange platform for science and industry. The patron is the Federal Minister of Lower Saxony, Stephan Weil.

What makes the conference unique? – The involvement of the world’s leading food enterprises! The iFOOD Conference Industry Panel comprises companies as General Mills, Vion, PepsiCo, Heinz, Michael Foods, Südzucker, Mars and Nestlé. On the scientific side, leading experts like Mohammed Farid (The University of Auckland), Antonio Delgado (Friedrich-Alexander-Universität Erlangen-Nürnberg), Anne Roulin (Nestlé) and Jürgen Lucas (European Commission DG Research & Innovation) will make a valuable contribution. A total of 100 abstracts were submitted.

Please find attached the event flyer. For further information and registration please visit us online at

ParGem: New parboiling technology for pulses: reducing cooking time and increasing nutrient density

Pargem® is the innovative Bühler industrial process and technology for controlled partial germination of pulses, cereals and other grains to improve their nutritive value, sensory and functional properties. The industrial plant consists in a batch unit with a capacity up to 14 tons. The unit successively performs all the steps needed for partial germination and stabilization of grains - steeping, germination and drying - in one processing chamber. The industrial process Pargem® has been developed in order to apply the advantages of germination at industrial level and under high food processing standards. In the pargem process, grains are partially germinated under controlled conditions and stabilized through drying for convenient long shelf life. It has been verified scientifically on several types of grains that these novel ingredients are characterized by reduced antinutrients content and improved amount of micronutrients. Moreover, the content of simple sugars greatly increases, this improving the ingredient taste with a desirable sweet note. Baking trials have also highlighted that the addition of pargem wheat flour to bread remarkably improves its technical properties like loaf volume and shelf life.

These results show that pargem grains and flours have a great potential as valuable ingredients with high nutritional value and improved properties for novel food formulations. In addition, the Pargem® technology is particularly suitable for special malting (e.g. micro / craft breweries). Or contact Mr. Andreas Baumann, Project Manager at Buhler AG, Corporate Technology (CTPT) division (Ph: +41 71 955 12 57, Learn more at the Buhler website.