On November 16-18, food ingredient suppliers will gather at the RAI Centre in Amsterdam for Healthy Ingredients Europe (HIE). Some 450 exhibitors took part in the 2002 event and a similar number are expected this year. But the food industry is at a very different place today, compared with two years ago. The European consumer's rapidly expanding girth has resulted in the nutritional profile of food products being heavily scrutinised and food manufacturers' marketing practices being criticised. Producers of health-led products, meanwhile, face a raft of new restrictions on the health claims they can make.
In particular, they are awaiting the introduction of the European Commission (EC) Regulation on Nutrition and Health Claims for Foods. Under the proposed draft of the regulation, health claims are divided into those that are permitted and those that require pre-market approval by the European Food Safety Authority (EFSA). This will require manufacturers to submit substantial scientific evidence to back any claim.
The draft includes an article relating to nutritional profiles. Many manufacturers feel limiting claims to products with specific nutritional profiles will inhibit the development of healthy foods.
However, concern over the obesity epidemic does provide some new opportunities. With growing interest in low glycaemic index (GI) products, which are thought to help combat the onset of Type II diabetes, many companies present at HIE will promote low GI and high fibre alternatives that help to reduce the calorific content of products.
Roquette will highlight Nutriose, a soluble fibre with combined nutritional and technological benefits. In addition to its high fibre content, Nutriose has high digestive tolerance and a low GI. It is resistant to acid and heat and its properties enable manufacturers to reduce fat in applications such as snacks and biscuits. It can also be used in fruit juices, beverages, confectionery and dairy desserts.
Cerestar, now integrated into Cargill, is also marketing high-fibre products, including: C*Ascend Trehalose, a carbohydrate with slow digestive properties; C*Actistar, a low glycaemic resistant starch with fermentation benefits; and C*VitalStar Isomaltulose, a slow release sugar. These can be used singly or in combination to solve specific issues.
Danisco Sweeteners will also promote ingredients that enable manufacturers to increase the fibre content of products and to make health claims that include low carb, low fat, low sugar and low glycaemic load.
Despite the preoccupation with obesity, a large percentage of the population is nevertheless undernourished in terms of particular nutrients. Fortifi-cation of staple and convenience foods is one way of combating long-term illness or diseases caused by a lack of vital nutrients in the modern diet. A recent study, published in The Nutrition Bulletin (Vol 29 Issue 3, p188), estimated that fortified foods rarely contribute more than 3% of the total diet on a per capita basis. This suggests there is more scope for such products.
The problem remains, however, that manufacturers are restricted in the claims they can make. Despite this we have seen the development of eggs, bread and juices supplemented with essential fatty acids (EFAs).
At the show Bioriginal Food & Science Corp will promote EFAs from a variety of sources -- fish, flax, borage (starflower), evening primrose, blackcurrant, and perilla (Chinese basil) -- in delivery systems ranging from bulk oils to soluble powders.
Soya is an ingredient that has already benefited from an approved cholesterol-lowering health claim. Now development work is focused on making the material more palatable.
Solbar's Bontex steam-textured soy proteins from non-genetically modified, identity preserved soybeans, for example, are being used in many major brand soups and dry mixes as a source of protein with neutral flavour and natural levels of isoflavones. At HIE it will show how they can be used in low carb convenience meals.
ADM will launch its NutriSoy Next range of meat alternatives. The company says these high moisture protein products have a taste and whole muscle texture that adds a new dimension to meat analogue products, broadening their appeal.
The range is produced by combining soy proteins with other vegetable proteins for a more succulent effect. Individually quick frozen for convenience and improved flavour, they can be used to replace chicken (see main picture on p55) with no additional preparation.
Companies on the lookout for alternative seasonings might want to visit Swiss company Borregaard, which will promote the nutritional and functional benefits of torula yeast.
While bakers' and brewers' yeasts are cultured on molasses, torula yeast uses natural wood sugars. The inactivated yeast makes a natural carrier for flavour that can mask the bitter taste of additives. A natural antioxidant and low in sodium, it can improve the flavour of sauces, ready meals, soups and marinades while reducing salt content and gives vegetarian dishes a meaty flavour.
Carbery is another company that will show new salt-reducing seasoning agents.
Clinical research is increasing our understanding of how food ingredients can work to improve our health. For example, Ocean Spray's ingredient division will promote the latest research that suggests cranberries have the ability to reduce the adhesion of E.coli bacteria in the urinary tract and so can offer specific health benefits.
Market researchers predict that, in future, consumers will look for more of this kind of tailored nutritional product. With or without health claims, tasty foods that will compensate for either genetic or lifestyle susceptibility to illness, allergies or food sensitivities are likely to be in demand in future.FM
For show details, contact: CMP Information on 00 31 346 559 444 or visit http://www.fi-events.com