Upload
others
View
2
Download
0
Embed Size (px)
Citation preview
Filling The Fibre Gap:
Addressing The Taste &
Nutrition Challenges
Satya S. Jonnalagadda, PhD, MBA, RD Director of Global Nutrition Science
2 | Taste & Nutrition | © Kerry 2017
Topics
• Global Dietary Fibre Market Trends
• Dietary Fibre Definitions
• Dietary Fibre Intake Gap
• Health Benefits of Dietary Fibre
• Considerations Formulating with Fibre
3 | Taste & Nutrition | © Kerry 2017
The Rise of Dietary Fibre
• Disorders of the digestive system are a rising concern
and represent real opportunities within a growing food,
beverage, and dietary supplements market
• Dietary fibre is typically the first ingredient that
consumers associate with digestive health
• Consumers are looking to increase the amount of fibre
in their diets to support digestive health and weight
management
4 | Taste & Nutrition | © Kerry 2017
Base: 851 US internet users aged 18+ currently trying to lose weight by dieting, 1,841 US internet users aged 18+ who purchased crackers in the last six months; 1,983 US internet users aged 18+ who eat bread; 2,000 US internet users aged 18+; 1,251 adults in Brazil aged 16+ who ate salty snacks in the last 12 months; internet users aged 16+ (2000 each in France, Spain, and Italy); Source: Lightspeed/Mintel; Ipsos Observer Brazil/Mintel
Fibre Is Sought Out By Consumers Globally
7 | Taste & Nutrition | © Kerry 2017
Dietary Fibre Definitions
• Codex Alimentarius Commission (2009):
• Three fibre categories
– Codex 1: Edible carbohydrate polymers
found naturally in foods as consumed
– Codex 2: Carbohydrate polymers obtained
from food raw material by physical,
enzymatic, or chemical means
– Codex 3: Synthetic carbohydrate polymers
• Codex 2 & 3 must demonstrate a physiological
health benefit
Codex Alimentarus Commission. Guidelines on Nutrition Labeling, CAC/GL 2-1985. Joint FAO/WHO Food Standards Programme, Secretariat of the CODEX Alimentarius Commission.
Rome, Italy, 1985 (amended 2010).
• Total Fibre = Dietary Fibre + Added Fibre
• Dietary (intrinsic)
− Non-digestible carbohydrate and lignin that are
intrinsic and intact in plants
• Added (functional)
− Isolated non-digestible carbohydrate that have a
beneficial physiologic effect in humans
8 | Taste & Nutrition | © Kerry 2017
EU Dietary Fibre
• European Commission regulations on “Nutrition
Claims” state that:
–a product claiming to be a ‘source’ of fibre
should contain at least 3g of fibre per 100g or
at least 1.5g of fibre per 100 kcal.
–a product claiming to be ‘high fibre’ should
contain at least 6g of fibre per 100g or at
least 3g of fibre per 100 kcal.
Corrigendum to Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Official Journal of the European Union, 18.1.2007 https://ec.europa.eu/food/safety/labelling_nutrition/claims/nutrition_claims_en
9 | Taste & Nutrition | © Kerry 2017
Proposed USFDA Definition For Dietary Fibre
1. Non-digestible soluble and insoluble carbohydrates (with 3 or more monomeric units) and lignin that are intrinsic and intact in plants
2. Isolated and synthetic non-digestible carbohydrates (with 3 or more monomeric units) that FDA has granted be included in the definition of dietary Fibre, in response to a petition submitted to FDA
3. Isolated and synthetic non-digestible carbohydrates (with 3 or more monomeric units) that are the subject of an authorised health claim
Fibres that Meet the USFDA Dietary Fibre Definition • β-glucan soluble Fibre (AOAC 992.28) • Psyllium husk (AOAC 991.43) • Cellulose • Guar gum • Locust bean gum • Pectin • Hydroxypropylmethylcellulose
https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm
10 | Taste & Nutrition | © Kerry 2017
USFDA Beneficial Physiological Effects of Fibre to Human Health
At least one, if demonstrated in humans, would make the
carbohydrate eligible for listing as a “Dietary Fibre:”
1. Lowering blood glucose and cholesterol levels
2. Lowering blood pressure
3. Improved laxation and bowel function
4. Increased mineral absorption in the intestinal tract
5. Reduced energy intake (for example, due to the Fibre
promoting a feeling of fullness)
6. Other physiological endpoints could be added to the list,
if scientific evidence exists to support their inclusion
https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm
11 | Taste & Nutrition | © Kerry 2017
Recommended Dietary Fibre Intakes For Adults
http://onlinelibrary.wiley.com/doi/10.2903/j.efsa.2010.1462/epdf
Dietary Fibre
g/d g/MJ
EFSA (2015) 25 g/d ---
UK (SACN, 2015) 30 ---
Germany, Austria, Switzerland (D-A-C-H, 2008) 30 2.4-3
France (AFSSA, 2001) 25-30 ---
Netherlands (GR, 2001 and 2006) 32-45 3.4
Nordic Countries (NNR, 2004) 25-35 3
Eurodiet (2000) >25 3
USA (IOM, 2005) 25-38 3.4
WHO (2003) >25 ----
Most countries recommend a daily dietary fibre intake of 25–35 g for adults (25–32 g/d for adult women and 30–35 g/d for adult men) and less for children and
older adults depending on age, corresponding to approximately 3–4 g/MJ.
12 | Taste & Nutrition | © Kerry 2017
Dietary Fibre Intake
o Current Fibre intakes are alarmingly low
o >90% of children and adults fall short of meeting their dietary recommendations
Europe
• Average daily Fibre intake ranged from 10 to 20 g/d
in young children (<10 to 12 y), and from 15 to 33
g/d in adolescents
• Average dietary fibre intakes ranged from 15 to 30
g/d among adults
USA
• Average daily dietary fibre intake was 16 g/d
• Differences observed by age, gender, and race
Clemens et al. J Nutr. 2012; http://onlinelibrary.wiley.com/doi/10.2903/j.efsa.2010.1462/epdf
13 | Taste & Nutrition | © Kerry 2017
Dietary Fibre Nutrition and Health Benefits
• Laxation/Constipation Magt.
• Diarrhea Magt.
• Gut Microbiome Modulation
Gastrointestinal Health
• Blood Cholesterol
• Blood Glucose
• Blood Pressure
CardioMetabolic Health
• Satiety
• Body weight management
Weight Management
• Gastrointestinal Cancers
Cancer • Mineral
Absorption
• Bone Health
Other Benefits
14 | Taste & Nutrition | © Kerry 2017
2017 ISAPP Consensus Statement, 2017
Prebiotic: A Substance That Is Selectively Utilised By Host Microorganisms Conferring A Health Benefit
Health Benefits
Selective Utilization by Host Microorganisms
Substances that affect the Microbiome
Prebiotic* Not Prebiotic
CLAs and PUFAs
Human Milk Oligosaccharides
Oligosaccharides e.g. FOS, Inulin, GOS, MOS, XOS
Phenolics and Phytochemicals Antibiotics Vitamins
Proteins and Fats
Probiotics
Dietary Fibre
Readily Fermentable
Less Fermentable
Prebiotic Fibres
15 | Taste & Nutrition | © Kerry 2017
Complex Relationships!
Host / Host Environment
Diet Microbiota
Health
16 | Taste & Nutrition | © Kerry 2017
FODMAPs
• Acronym that stands for the carbohyrates Fermentable Oligo-, Di-, and
Monosaccharides, And Polyols (FODMAPs)
• Term coined in 2005 by Australian researchers who theorise that foods
containing FODMAPs worsen symptoms of digestive disorders: Irritable
Bowel Syndrome (IBS) and Inflammatory Bowel Disease (IBD)
Concerns with the FODMAPs concept
• Recommendations based on clinical observations; few research trials
• Efficacy of FODMAPs concept not documented
• Grouping of all FODMAPs together, although perhaps easier for the
patient, ignores physiological differences among FODMAPs
• No regulatory guidance or official databases for FODMAP content
• Low FODMAP diet is a low Fibre diet
Gibson PR, Shepherd SJ. Aliment Pharmacol Ther 2005
17 | Taste & Nutrition | © Kerry 2017
• High interpersonal variability in post-meal glucose
observed in an 800-person cohort.
• Using personal and microbiome features enables
accurate glucose response prediction.
• Prediction is accurate and superior to common
practice in an independent cohort.
• Short-term personalised dietary interventions
successfully lower post-meal glucose.
Zeevi et al., Cell, 2015
Dietary Fibre and Personalised Nutrition: Prediction of Glycaemic Responses
18 | Taste & Nutrition | © Kerry 2017
Day Two: Personalised Nutrition Based On Your Gut Microbiome
Your microbiological flora is the difference
Use the Microbiome to manage your
glycaemic response
19 | Taste & Nutrition | © Kerry 2017
Day Two: Personalised Nutrition Based On Your Gut Microbiome
Your Sample Your Microbiome Your Diet
20 | Taste & Nutrition | © Kerry 2017
Siri, What Should I Eat?
• Computational models are opening the way
toward a more quantitative and personalised
approach to nutrition
• Vast datasets on diet, lifestyle, host, and the
microbiome can be used to predict the
physiological response to a given food
22 | Taste & Nutrition | © Kerry 2017
Fibre is Ubiquitous in Food and Beverage Products
Nutritional Beverage Cereal Bakery Nutritional Bars Savory/Extruded
Snacks
Confectionary Dairy Meats Meals & Appetizers Breaded & Coating
Systems
23 | Taste & Nutrition | © Kerry 2017
Reasons For Adding Fibre to Food and Beverage Products
Sweetness
Fat Reduction
Bulk
Viability
Other
Emulsification
Nutrition & Health Benefits
24 | Taste & Nutrition | © Kerry 2017
Fibre Functionality In Formulations Key Considerations
Molecular Weight Particle Size Solubility Water Binding Capacity
Viscosity Stability
Expansion Extrusion Texture Mouthfeel Sweetness Taste
25 | Taste & Nutrition | © Kerry 2017
Formulating With Fibre Other Key Considerations
Benefit Positioning
Claims Dosage
Digestive Tolerance
Cost in Use Application and
Formulation
26 | Taste & Nutrition | © Kerry 2017
Practical Considerations – Cereals and Bars
Cereals
• Insoluble Fibres
– Insoluble Fibre interferes with cell structure
– Reduce expansion
• Soluble Fibres
– Work in extrusion
– High usage rates result in softer/stale texture
Bars
• Insoluble Fibres
– Lend to gritty mouthfeel
– Crumbly texture
– Compete for moisture
– Interfere with binder systems
– Tend to dry out more over shelf-life
• Soluble Fibres
– Work well in place of sugar/syrup
27 | Taste & Nutrition | © Kerry 2017
Practical Considerations – Beverages • Powdered and Liquid Nutritional Beverages focused on
delivering health benefits leverage Fibre and Probiotics • Functionality of these fibres is critical in these applications
– Hydration – Dispersability – Viscosity – Gelling – Stability – Taste – Texture – Mouthfeel
• High Acid beverages contribute to hydrolysis of
carbohydrate – Shelf-life – Fibre content at end of shelf-life
important consideration
28 | Taste & Nutrition | © Kerry 2017
Practical Considerations – Bakery
•Baked foods are a common delivery vehicle for dietary fibre •Fibre impacts dough properties and bread baking quality
– Water retention capacity can impact hardness of the load – Can cause large number of non-uniform large gas cells – Can impact crumb structure and texture – Contributes to lower loaf volume – Can impact color of bread crumb and crust – Taste, aroma, texture can be impacted – Staling and bread quality
• Adding dietary fibres to gluten free products
– Improves nutritional quality – Improves sensory properties – Improves overall acceptability – Improves final bread quality – fine taste, uniform crumb
texture, brown color, fresh appearance • Identification of ideal dietary Fibre and correct dosage is a
necessary requirement
Han et al. J Chem. 2017
29 | Taste & Nutrition | © Kerry 2017
Fibre and Clean Labels
INGREDIENTS: SIMPLE, FAMILIAR, NATURAL,
ORGANIC, LOCAL, WHOLE, FRESH, REAL,
SUSTAINABLE, TRANSPARENT, TRUSTWORTHY,
AUTHENTIC, ETHICAL, WHOLESOME, SAFE,
HEALTHY, NUTRITIOUS
Clean Label Conference, 2017. Adapted from MJ Goulson slides.
30 | Taste & Nutrition | © Kerry 2017
Vegan certified pasta is made with chickpea flour, brown rice flour, tapioca
starch, and pea protein. Each 56g serving contains 11g of protein and 5g
of dietary fibre.
Contains 19g wholegrain and 4g of dietary fibre per serving. This product uses a
wholegrain blend of rolled oats and rye flakes, along with other ingredients.
Explore Cuisine Organic Chickpea Fusilli (US)
Nabisco Belvita Chocolate Breakfast Biscuits (US) • Consumer interest in foods made with simple
and real ingredients is contributing to the
decline of isolated or synthetic fibres in the
US.
• Next-generation high-fibre foods will need to
meet consumer demand for clean label
products by using ingredients that are
naturally good sources of dietary fibre.
• Ingredients such as nuts, seeds, pulses, and
grains appeal to consumer desire for ‘real’
foods and simple ingredients and may also be
able to provide a product with “intrinsic and
intact” dietary fibre.
Source: Mintel Food and Drink, Mintel GNPD
Opportunities for Naturally Fibre-rich Ingredients
31 | Taste & Nutrition | © Kerry 2017
This juice contains 6% apple fibre to increase the fibre content of the
product and may also improve the product’s mouthfeel.
This vegan meat substitute that uses pea fibre to help
with moisture retention and to mimic the texture of meat.
In addition to contributing dietary fibre to a product, fibres from fruits and vegetables may also contribute functional benefits, such as moisture retention, and influence a product’s texture, viscosity, or mouthfeel.
Top 10 fruit or vegetable Fibre ingredients, global high/added Fibre food and drink
launches, July 2012 – June 2017
Fruit Farm Fresh Start Pear, Prune, Apple & Banana Fibre
Lift Juice (Australia)
Quorn Vegan Fillets (Germany)
Ingredient
Psyllium seed husks
Vegetable Fibres
Apple Fibre
Pea Fibre
Soybean Fibre
Citrus Fibre
Potato Fibre
Sugar beet Fibre
Bamboo Fibre
Fruit Fibres
Source: Mintel GNPD
Fibres from Fruits and Vegetables also Have Functional Benefits
32 | Taste & Nutrition | © Kerry 2017
• The majority of food and drink launches with fruit or vegetable Fibres were in Europe (63%).
• High/added Fibre claims are more common on food and drink products that contain either a fruit Fibre or a vegetable
Fibre in the Middle East & Africa and in North America.
Source: Mintel GNPD
Europe Leads in Share of Launches with Fibres from Fruits or Vegetables
33 | Taste & Nutrition | © Kerry 2017 33 | Taste & Nutrition
Functional Fibres May Add Texture, Bulking Or Sweetness To Low/No/Reduced Sugar Products
According to the manufacturer, this ice cream contains more protein and less sugar per serving than regular ice cream, with 5g of
dietary fibre and 6g of sugar per 73g serving. This product uses soluble corn fibre for Fibre
and erythritol as a natural sweetener.
Cupcake kit that features 60% less sugar compared to other cake kits for children and is high in Fibre. This product contains inulin.
A 19g cupcake contains 1.9g of fibre and only 3.2g of sugar.
A protein bar with only 1g of sugar that uses, isomalto-oligosaccharides
(prebiotic Fibre from vegetable source) and soluble vegetable fibre. A 60g
serving contains 10g of dietary fibre.
Cake Angels Disney Pixar Finding Dory Unforgettable Cupcake Activity Kit (UK)
Enlightened Frozen Hot Cocoa Low Fat Ice Cream (US)
One Blueberry Cobbler Flavored Protein Bar (US)
Source: Mintel GNPD
34 | Taste & Nutrition | © Kerry 2017
Conclusions
• Fibre intakes continue to be less than half
recommended levels
• Fibre has significant impact on health and wellbeing
• Fibre addition may be the best solution to get fibre
into the diet without calories
• Many fibre solutions available, but trends toward
whole foods and clean label present challenges to
filling the fiber intake gap