An update on the new research and developments in antioxidant ingredients.

Antioxidants: Unique ingredient formulas make antioxidants a market of specialized research

partially funded by Kappa Bioscience (Oslo, Sweden) found that low vitamin K status may be associated with higher mortality in COVID-19 patients. In a cohort of 138 COVID-19 patients and 138 population controls, researchers measured plasma dephosphorylated-uncarboxylated Matrix Gla Protein (dp-ucMGP), which reflects the functional vitamin K status in peripheral tissue. Higher levels of dp-ucMGP signifies lower vitamin K status.

Among the COVID-19 patients, 43 died within 90 days from admission. Levels of dp-ucMGP differed significantly between patients that survived and those who died, and levels were significantly higher in patients compared to controls. Sex and age adjusted analysis found a statistically significant associations between increased levels of dp-ucMGP and high mortality risk. However, when the association was adjusted for co-morbidities, this association was statistically insignificant.

While the association can be partly explained by co-morbidities, the study does point to a potential role that vitamin K may play in the disease mechanisms of COVID-19. “It is hypothesized that in a state of severe vitamin K deficiency, the intrahepatic vitamin K-dependent activation of prothrombotic proteins is prioritized on the expense of peripheral activation of vitamin K-dependent proteins, such as the antithrombotic protein S, and calcification-inhibitory MGP,” explains Professor Allan Linneberg, MD, PhD, director of Center for Clinical Research and Prevention at from the Bispebjerg and Frederiksberg Hospital, in Denmark. “In addition, this may increase calcification and subsequent degradation of elastic fibres in lung tissue, leading to more severe lung damage in COVID-19 patients.”

Linneberg A et al. “The association of low vitamin K status with mortality in a cohort of 138 hospitalzed patients with COVID-19.” 

Articles

A recent study partially funded by Kappa Bioscience found that low vitamin K status may be associated with higher mortality in COVID-19 patients.

Study finds potential association between vitamin K status and COVID-19 mortality

Royal DSM (Parsippany, NJ) has entered into a broad commercial partnership with cannabinoid ingredients and finished products manufacturer Mile High Labs. With Mile High Labs’ large-scale 400,000 square feet of manufacturing facilities, the partnership will enable DSM to apply its advances scientific, applications, and formulations expertise to combine CBD and hemp derivatives with high quality micronutrients to develop market-ready and premix solutions.

“DSM has the core competencies, combined with a deep understanding of consumer and customer needs, to help brands enter the cannabinoid market early and build a leading position. Our science-backed solutions will deliver the purity, reliability and traceability that are currently lacking and enable our customers to truly differentiate themselves,” said Frederic Boned, vice president, human nutrition & health at DSM North America, in a press release. “MHL is the ideal partner due to its staunch commitment to sustainability, quality and regulatory compliance, as well as its extensive cannabinoid manufacturing capabilities. Together, we are committed to developing the standards the cannabinoid industry sorely needs. Our complementary areas of expertise will support customers along the entire product development process.”

“MHL is excited to team up with such a credible player in human nutrition and health, and one that so closely aligns with our ambitions to uncover the full potential of this space,” added Jonathan Hilley, CEO at MHL. “This partnership is an important milestone in the evolution of MHL and a defining moment for our industry. We look forward to pooling our expertise to deliver cannabinoid innovation that is scalable, sustainable, cost-effective and provides the building blocks for exciting new consumer products.”

Royal DSM has entered into a broad commercial partnership with cannabinoid ingredients and finished products manufacturer Mile High Labs. 

Royal DSM announces partnership with Mile High Labs, entrée into CBD market

Photo © iStockphoto.com/Jacob Wackerhausen

 found that supplementation with a branded saffron extract (affron from Pharmactive Biotech; Madrid, Spain) helped reduce menopausal symptoms in women going through perimenopause. In the parallel-group, double-blind, randomized, placebo-controlled trial, 86 subjects were given either 14 mg of the saffron extract or placebo, twice daily for 12 weeks.

Outcome measures included the Greene Climacteric Scale (GCS), Positive and Negative Affect Schedule (PANAS), and Short Form-36 Health Survey (SF-36). The primary outcome, GCS, is a self-report measure designed to assess physical and psychological symptoms associated with the transition into menopause. Assessed at baseline, week four, week eight, and week 12, results showed both the saffron and placebo groups experienced a significant reduction in the GCS total score over time. At week 12, subjects taking saffron saw a 32% reduction in the total GCS score, while the placebo group saw a 14% reduction. An independent-samples 

 test revealed that the different between the two groups was statistically significant.

GCS subscales scores showed significant improvements in psychological scores, with a 33% reduction in the anxiety scores and 32% reduction in depression scores after 12 weeks. PANAS scores, measuring positive and negative affect, showed that subjects taking the saffron extract, compared to placebo, had significant reductions in PANAS negative scores, and significant increases in positive scores. SF-36 subscale scores measuring quality of life showed that subjects taking saffron has significant improvements in emotional problems, energy/fatigue, and emotional well-being.

“This is the first study of affron examining menopause symptoms in average perimenopausal women,” said Alberto Espinel, manager of strategic R&D in active and functional natural ingredients for Pharmactive, in a press release. “It opens a new health category in our offering of evidence-based personalized nutrition targeting specific demographics.”

Lopresti AL et al. “The effects of a saffron extract (affron®) on menopausal symptoms in women during perimenopause: a randomised, double-blind, placebo-controlled study.” 

, Published online ahead of print on June 2, 2021

A recent study found that supplementation with a branded saffron extract helped reduce menopausal symptoms in women going through perimenopause. 

Saffron extract may help reduce symptoms of perimenopause, says recent study

 found that supplementation with a bilberry extract from BGG World (Irvine, CA), called 

, reduced the risk of eye fatigue in subjects following the use of a visual display terminal (VDT). The bilberry extract is standardized to 36% anthocyanins. In the randomized, double-blind, placebo-controlled, parallel-group study, 32 healthy Japanese adults with eye fatigue after using a VDT were randomly assigned to receive either 43.2 mg of the bilberry ingredient or placebo daily for six weeks.

The primary outcome researchers assessed was the change in pupillary response pre- and post-VDT usage. Among the symptoms of eye fatigue caused by VDT use are reduced pupillary constriction and mydriasis. Pupillary constriction increases depth of focus and contributes to expansion of the clear vision region. Smooth pupillary constriction increases the range of distance the subject can clearly see. Results showed that after six weeks of supplementation with the bilberry extract, subjects had a larger percentage of pupillary response, pointing to its ability to inhibit the decline of accommodative function associated with use of VDTs.

“This is a very positive outcome that can lead to daily benefits for millions of computer users, smart phone users and video gamers around the world,” said Takahiro Sekikawa, PhD, the study’s lead researchers. “It’s extremely encouraging that a relatively low dose of anthocyanins for six weeks was confirmed to safely inhibit the decline in accommodation caused by VDT use and improve eye function.”

Sekikawa T et al. “The effect of consuming an anthocyanin-containing supplement derived from Bilberry (

) on eye function: a randomized, double-blind, placebo-controlled parallel study.”

A recent study found that supplementation with a bilberry extract from BGG World, called MyrtiPro, reduced the risk of eye fatigue in subjects following the use of a visual display terminal.

Novel bilberry extract reduces eye fatigue associated with chronic screen usage, says recent study

 found that supplementation with a proprietary tongkat ali (LJ100 from HP Ingredients, Bradenton, FL) supported testosterone levels in healthy, young male subjects. In the placebo-controlled, double-blind, matched-pair study, 32 males (aged 24.4 ± 4.7 years) received either 600 mg/day of tongkat ali or placebo for two weeks. Blood samples were collected prior to intervention on day one and post intervention on day 14. Prior to each lab visit, subjects were required to fast and refrain from alcohol as well as performance-enhancing supplements, high intensity exercise, and sexual activity for eight hours. Researchers analyzed the blood for testosterone, free testosterone, sexual hormone-binding globulin (SHBG), luteinising hormone (LH), oestrogen and follicle-stimulating hormone (FSH) with enzyme-listed immunosorbent assay (ELISA; IBL International, Hamburg, Germany) coupled to a spectrophotometer at 490 nm absorbance for detection

Results showed that supplementation significantly increased testosterone levels by 15% and free testosterone levels by 34% among subjects taking tongkat ali for two weeks, compared to placebo. Additionally, estradiol was 30% high post-intervention in subjects taking tongkat ali. On the other hand, analysis showed that LH, FSH, and SHBG did not have any significant differences between and within group effects. According to the researchers, the fact that subjects taking tongkat ali experience significant improvements in testosterone, free testosterone, and estradiol, but not LH, FHS, and SHBG suggests that the ingredient may be having a lesser effect on the hypothalamic-pituitary-gonadal (HPG) axis of young adults and greater activation of the hypothalamic- pituitary-adrenal (HPA) axis. This is unusual because the HPG axis is central to the production of testosterone. So, this is the first study to suggest tongkat ali can increase testosterone levels via activation of both the HPG and HPA axes.

“This study is significant in that it is the first to measure hormonal effects in healthy young men,” said Annie Eng, CEO of HP Ingredients, in a press release. “This study may certainly be used as a strong platform for formulating sports supplements for competitive athletes and trainers.”

Chan KQ et al. “The effect of Eurycoma Longifolia on the regulation of reproductive hormones in young males.” 

, Published online ahead of print February 9, 2021

A recently published study found that supplementation with a proprietary tongkat ali supported testosterone levels in healthy, young male subjects.

Tongkat ali supports testosterone levels in healthy, young males, says recent study

Immune support has been on the public radar a lot lately—for reasons that, at this point, are so obvious as not to need restating.

is the extent to which consumers, keen on toughening their inner defenses, have responded either by drafting immune-boosting supplements into the fight against emerging threats, or by seeking safe harbor in the antioxidant protection of whole fruits and vegetables.

in the case of a growing battalion, by earmarking a portion of their health-defense budgets for accumulating an arsenal of functional foods and beverages strategically formulated to strengthen immunity.

The entire health and wellness industry could gain from their efforts, wagers Cashtyn Lovan, marketing manager, Cargill Health Technologies (Ankeny, IA). As she points out, “It’s not so much that consumers are turning away from supplements,” she says, “as that they’re now expecting more from their food and beverage choices, too.”

And with brands recruiting promising immune-support ingredients into applications as appealing as they are effective, consumers are finding their expectations being met.

One of the more remarkable stories to emerge from the pandemic has been consumers’ awakening not just to immune health but to its relationship to diet and nutrition. And that awakening has rewarded the dietary supplement industry mightily.

“As we’ve witnessed over the past year,” says Lior Lewensztain, founder and CEO, That’s It. (Los Angeles), “immune-related supplements experienced a dramatic spike in demand as consumers looked for ways to proactively manage their health and immunity in the midst of a global pandemic.”

Pointing to SPINS data from late 2020, he says, “The U.S. supplements channel grew more than 40% over the previous year—a stunning increase, even in a space that was expecting consistent growth in the coming years.”

And this rising interest in immunity didn’t begin with the pandemic, either, Lovan points out—nor will it end with it. She cites data from HealthFocus International demonstrating that as far back as 2018, 4% of consumers claimed always to choose foods and beverages to boost their immune systems. “And by the fourth quarter of 2020,” she says, “that number had jumped to 13%.”

Another sign that immunity is here to stay: “The trend of consuming immune-health ingredients is shifting to a year-round strategy,” observes Maria Stanieich, marketing manager, Kyowa Hakko USA Inc. (New York, NY), “now that individuals are looking to support their immune systems proactively and consistently.”

Not only are consumers leaning into immunity these days; they’re learning about it, too—which is driving interest in attaining it via functional formulation.

As Lewensztain explains, “We’ve seen that consumers have had the time and interest over the past year to explore and research natural ways to improve and support their immune systems—and they’re looking beyond just supplementing with pills to shift more of their interest toward integrating food products with functional and immune benefits into their daily diets.”

Granted, Ali Webster, PhD, RD, director of research and nutrition communications, International Food Information Council (IFIC; Washington, DC), cautions that “while we know overall good nutrition is important to maintaining optimal immune health, there’s no clear evidence that any specific food or nutrient can provide a quick fix.”

Nevertheless, she continues, “It’s also clear that Americans have a sustained interest in the role that foods and certain nutrients can play in supporting immune health.” And that interest, in turn, is inspiring functional product development.

A lot of the action that’s happening is in the functional-beverage space, claims John Quilter, vice president of global portfolio, ProActive Health, Kerry (Beloit, WI). “Between 2016 and 2019—long before the events of 2020—launches of beverage products with an immunity claim grew 9% in the juice category, 43% in flavored bottled waters, and 32% in energy drinks,” he notes, citing data from Innova Market Insights.

None of which surprises Ilana Orlofsky, senior marketing manager, Imbibe (Niles, IL). As beverage-development specialists, her team has found that while immune-enhancing formulation has been a consistent project theme over the years, “We’ve seen a real surge of these requests in the past 12 months.”

The requests run the beverage gamut from juices, syrups, and powdered mixes to shots, sparkling water, and more. “They aren’t relegated to just one category or format,” Orlofsky says.

What’s more, Big Beverage is even getting in on the act. Case in point: Mountain Dew Rise incorporates vitamin C “to validate its immune-support claim,” she says, while PepsiCo’s LifeWTR immune-support SKU “leans on 10% of the RDV for zinc.”

Then there are the brands “that may not be household names,” she continues, but that are still moving the innovation needle, like Hellowater’s Defense line of fiber waters, Riff’s Sparkling Energy+ line with antioxidants, and Jordan’s Skinny Mixes’ Citrus Splash flavor, which delivers vitamins C and B

So why are consumers drinking their way to immunity?

“A lower barrier to entry, or a lower commitment, is a big driver for functional beverages in general,” Orlofsky posits. “There’s validity to the premise that building a habit of taking a pill or gummy until you’ve gone through a bottle of 60 to 100—

—requires much more devotion than drinking a 2.5-oz shot or 12-oz can once or twice.”

And when it comes to fueling interest in functional foods writ large, she adds, “We know that younger consumers are adventurous, and big proponents of snackification, which we believe holds appeal partly because it exposes them to more flavor profiles and sensory experiences—dimensions that resonate with Gen Z and Millennials.” And the experiential is what functional snacking and sipping is all about.

The actives working behind the scenes in those functional snacks and sips include both established immunity players and emerging nutrients just beginning to compile research records.

Speaking to the former, Orlofsky says, “the alphabet vitamins—A through E,” along with zinc, elderberry, echinacea, turmeric, and ginger all rank high among the immunity ingredients Imbibe is watching.

“We’re also seeing some fruits naturally rich in vitamin C pop up more,” she adds, “and we predict there will be more movement in these for the next several years.” Acerola cherry and camu camu both fall into that class.

“Another ingredient showing promise is beta-glucan,” she goes on, which she notes not only benefits immune health but is one of the actives present in trendy medicinal mushrooms, too.

Quilter points out that Kerry’s Wellmune, a natural yeast beta-glucan with immune benefits backed by more than a dozen published peer-reviewed clinical studies, has been a regular in immune supplements for years. But now it’s appearing in functional foods and beverages, as well.

“Last year, Charles & Alice, a leading manufacturer of healthy fruit and vegetable-based snacks, launched Fruit Friends Fortified Fruit Pouches with Wellmune for the U.S. market,” he points out. Also new in 2020, Simpl Innovative’s Phab protein powders and RTD shakes were India’s first protein beverages formulated with yeast beta-glucan for immune health, he claims.

“These are two very different products in different markets,” Quilter says, “but what they share is their ability to leverage the science behind Wellmune to demonstrate its real immune benefits—and when it comes to immune health, scientific substantiation is everything.”

Kim Edwards, global product manager, Kemin Human Nutrition and Health (Des Moines, IA), agrees, noting that in the Asia-Pacific region, algae has a long history of credibility in functional foods and beverages. What’s more, she says, Kemin’s BetaVia Complete, a beta-glucan sourced from a proprietary strain of 

algae, has shown up in everything from functional beverages, shots, and energy bars to eggrolls, fruit jellies, and soups.

“North America is just starting to take notice and formulate with this ingredient,” she says, “but we expect to see significant sales growth in various functional foods and beverages in the coming year.”

The beta-glucan’s benefits stem from its ability to prime the macrophages and dendritic cells that serve as “the body’s first line of natural defense,” Edwards explains, as well as from its promotion of healthy 

 species and contribution to GI-tract integrity. What’s more, she underscores the algal ingredient’s “excellent fit” with plant-based product positioning.

According to Kishan Vasani, cofounder and CEO of Spoonshot AI (St. Paul, MN), “We expect probiotics and prebiotics to gain greater traction in the coming year as a means to overall immunity.” And the reason is elementary. “Consumers are already quite familiar with these ingredients, and there’s growing research to highlight how important gut health is to overall health and wellness. As such, it won’t be difficult to convince consumers that probiotics and prebiotics can play an important role in their overall immunity.”

Lewensztain even goes so far as to call probiotics “the real standouts of the past year for their immune-boosting benefits.” In an effort to bring those benefits to out-and-about consumers, That’s It. formulated probiotics into their probiotic fruit bars. “One of the biggest breakthroughs of these bars is that they’ve made probiotics totally snackable,” Lewensztain says. “Not only are they packed with prebiotics and a serving of fruit; they’re also shelf stable and don’t require refrigeration.”

Shintaro Ichikawa, PhD, director, technical affairs, Kyowa Hakko USA Inc. (New York, NY), notes that his company’s Immuse ingredient isn’t a garden-variety probiotic, but, rather, a “novel paraprobiotic”—a patented strain of 

that activates the immune system’s plasmacytoid dendritic cells (pDCs).

This “rare type of immune cell often described as the ‘commander-in-chief’ of the immune system,” Ichikawa explains, helps to organize the NK, killer T, helper T, and B cells that “take action for a more comprehensive approach to immune support.” That differentiates Immuse’s mechanism of action from that of conventional lactic-acid bacteria, which don’t act on pDCs, he adds.

And extending the probiotic narrative even further are postbiotics, bioactive compounds comprising microbial cells, cellular constituents, and metabolites that microbes produce during fermentation and that confer health benefits on their hosts.

It’s only been within the past few years that postbiotics have blipped onto radars, Lovan says, but Cargill’s EpiCor postbiotic—a yeast fermentate shown in more than a dozen published studies to promote immune health via gut-microbiota modulation—is already appearing in functional formulations.

Not being living organisms—as are probiotics—postbiotics are also more formulation-friendly, adds Justin Green, PhD, director of scientific affairs at Cargill Health Technologies. And with its heat and pH tolerance as well as a three-year shelf life from the date of manufacture, Cargill’s EpiCor offers “increased stability and consistency in formulations ranging from nutrition bars and beverage shots to teas, gummies, and chocolate coatings,” he says, “where the daily efficacious dose for adults of 500 mg is quite manageable.”

Cargill proprietary research even shows that roughly one-third of consumers already recognize postbiotics as contributing to a healthier gut and immune system, Lovan says. No wonder she’s bullish on them. “While they’re still very new to foods and beverages,” she says, “given their scientifically backed benefits, we think that demand for products containing postbiotics will continue to gain traction.”

As will demand for immune-boosting functional foods and beverages in general.

Are functional foods and beverages the latest frontlines for immune support?

Food and drink: What’s on the menu for immune support?

Alissa Marrapodi is Industry Insights Contributor, Custom Content Editor, MJH Life Sciences.

The ABC-AHP-NCNPR Botanical Adulterants Prevention Program (BAPP; Austin, TX) released a 

Botanical Adulterants Prevention Bulletin on pomegranate (Punica granatum) juice and extracts

. The new pomegranate bulletin was co-authored by John H. Cardellina II, PhD, an expert in natural products chemistry and analysis, and Stefan Gafner, PhD, American Botanical Council (ABC; Austin, TX) chief science officer and the technical director of BAPP. The bulletin is an update of the article on pomegranate adulteration published in ABC’s peer-reviewed journal HerbalGram in 2016.

At least three different forms of adulteration have been reported in pomegranate products in the global marketplace: (1) pomegranate juices diluted with water or containing undeclared levels of juice(s) from other, lower-cost fruits; (2) pomegranate products made mostly from unknown or unidentified lower-cost source materials, with little-to-no pomegranate constituents; and (3) pomegranate extracts “spiked” with additional undisclosed ellagic acid or other polyphenols from exogenous, non-pomegranate sources such as Aleppo oak (Quercus infectoria) galls (abnormal growths that can occur on any plant part), also known as Chinese galls, and various tree barks. The new bulletin lists the known adulterants, summarizes current analytical approaches to detect adulterants, and provides information on the nomenclature, supply chain, and market importance of pomegranate. The BAPB was reviewed by 14 experts from the nonprofit medicinal plant research sector and the herb industry in the United States and internationally.

“Five years have elapsed since our initial publication in 2016,” said ABC founder and executive director Mark Blumenthal, in a press release. “At least two additional research papers have been published in the global scientific literature that confirm what we published in that first article; we believe it was time to revise our previous publication to demonstrate to responsible members of the global botanical industry that intentional adulteration and fraud in the pomegranate market continue to exist and that pomegranate ingredient and finished product buyers must be aware of new research and appropriate analytical methods.”

The pomegranate bulletin is BAPP’s 23rd botanical adulterants prevention bulletin. It is freely accessible to all ABC members, registered users of the ABC website, and all members of the public on BAPP’s website (registration required).

The bulletin is an update of the article on pomegranate adulteration published in ABC’s peer-reviewed journal HerbalGram in 2016. 

ABC-AHP-NCNPR Botanical Adulterants Prevention Program releases bulletin on adulteration of pomegranate products

There was a time when beef was king and vegetables were boiled to within an inch of their life. In recent decades, however, meat’s faced some negative associations with health concerns, environmental issues, and climate change. But meat-eaters worldwide aren’t putting down their steak knives anytime soon. According to one organization, people on earth still consume around 350 million tons of meat per year, and global meat consumption is estimated to reach between 460-570 million tons by 2050.

Why? Probably because meat tastes so darn good.

With only 5% and 3% of the world’s population self-identifying exclusively as vegetarians and vegans, respectively

, the plant protein market, and those who serve it, are burdened with a bunch of challenges.

Still, talk to any leading ingredient supplier tasked with encouraging the addition of plant protein to people’s diets, and what they see instead are opportunities. Those opportunities start with the notion that there’s room in the market for everyone—carnivores, herbivores, and especially omnivores.

Merit Functional Foods (Winnipeg, MB, Canada), a solutions-based food ingredients company, is a relative newcomer to the plant protein market, having stepped onto the playing field in the fourth quarter of 2019.

 Company co-CEO Ryan Bracken focuses on where the real market opportunity for growth lies: with flexitarians.

“‘Plant-based’ used to be synonymous with vegan and vegetarian diets, and that’s no longer the case,” he says. “With the rise of flexitarians—those who try to eat more plant-based foods but still consume meat and other animal-based products in moderation—we’re seeing the floodgates open when it comes to consumers making the switch to plant-based products.”

Jacquelyn Schuh, product marketing director, protein nutrition solutions, ADM (Chicago), agrees that by promoting a flexitarian lifestyle approach, brands can help ease people into more plant protein consumption by “starting small.” She suggests, “This could be offering hybrid foods or beverages that may not be purely plant-based, such as a dairy product that blends traditional dairy with plant proteins, or a black bean burger with dairy-based cheddar cheese on top.”

Yadunandan Dar, director, platform and business development, plant-based protein, U.S./Canada, at Ingredion Inc. (Westchester, IL), points to data indicating that most consumers eating plant-based products are flexitarians or people eating plant-based foods part-time for health or sustainability benefits. “This data is important, as these consumers typically substitute animal protein–based meals with plant protein–based meals, or in some cases add plant-based protein to normal meals to increase protein content,” he says.

And there’s more good news, according to Schuh: “There’s certainly room for new plant proteins in the market, as consumer demand is booming. Our research shows that consumers have a higher affinity and are willing to pay a price premium for alternative products that have more plant proteins and wholesome ingredients on the label. In the consumers’ eyes, the more plant proteins, the better.”

Aurelie Mauray, PhD, market manager for pea and new proteins, Americas, Roquette (Geneva, IL), discusses how innovation is driving further usage. “The plant-based meat market is growing rapidly, showing a proliferation of formats, textures, and flavors on store shelves.”

In February 2020, Roquette expanded its Nutralys plant protein line with a specialty pea protein ingredient that helps reduce salt in plant-based meats. According to a press release, “Beyond new tastes and new textures that allow for delicious culinary experiences, Roquette [with Nutralys L85M] will now offer its customers the ability to create plant-based meats with less salt in order to meet consumers’ demands and expectations when managing their daily sodium intake.”

Mauray advises the new ingredient is “readily available for the EU market, and we are working on geographic extension for the Americas.”

For those customers and consumers looking beyond the well-established plant proteins like pea and soy, there’s room to educate and space to innovate. Schuh says her company’s proprietary research (ADM Outside Voice) found that the type of plant protein in a product is important to 88% of global plant consumers, with 92% of U.S.-based plant consumers feeling the same way.

“While mainstream plant protein sources like soy continue to grow in popularity, options like wheat and other wholesome ingredients like chickpea, navy beans, and quinoa are expanding in global use,” states Schuh. “This is being driven in part by consumer curiosity in an expanding range of plant protein sources and variety, in addition to reaching individual nutrition goals or motivational pursuit of a ‘healthy living and healthy aging’ lifestyle.”

According to Schuh, ancient grains are also emerging solutions for alternative offerings thanks to the health benefits linked to fiber and whole grains. She shares that 66% of U.S. consumers are likely to pay more for a product with ancient grains.

Bracken is especially keen on the growth potential of canola protein, given his claim that Merit is the first-to-market in the world with its line of food-grade, non-GMO Puratein canola protein. He realizes there’s educating to be done about this innovative offering, and his company has started that process.

He says, “When you say ‘canola,’ most people—whether they’re in the industry or not—immediately think of canola oil.” But, according to Bracken, the canola oil seed contains substantial amounts of unique proteins that provide exceptional functionality. He cites two main proteins in canola as napin and cruciferin. Napin, he explains, is a highly-water-soluble albumin protein that has excellent whipping and foaming capacity, while cruciferin is a globulin with gelation and emulsification properties.

“As a new offering to the marketplace,” says Bracken, “canola protein is a white space generating a lot of excitement—especially for formulators.” Merit Functional Foods, says Bracken, has begun commissioning and producing its canola product and is excited to start collaborating with brands interested in utilizing canola protein in applications such as dairy alternatives, meat alternatives, baking and batters, and more.

There’s another reason for Bracken’s excitement. “By using canola as a source of protein, we’re creating an entirely new value-added revenue stream for growers in Western Canada, which was previously limited to the extraction and sale of canola oil.”

Ingredion’s Dar believes that innovation and development of new plant-based proteins with desirable flavor and texture characteristics are strong for target applications such as meat alternatives, dairy alternatives, and protein-enriched beverages. “Further developments include protein bases with increased consumer appeal, such as fava beans, lentils, and chickpeas,” he says.

His point about flavor and texture is well-taken, as that’s been one of the plant protein category’s main challenges.

Schuh says the same. “Beyond plant protein type, innovations around color, taste, and texture are ever-expanding and becoming more nuanced.” She adds that “Creating an alternative-protein application is like piecing together a puzzle. It’s important to see the entire picture first to help establish a game plan that will result in delicious, appealing offerings.”

Bracken agrees. “What’s critical is that plant-based products must meet the demands of consumers. No longer can there be a trade-off in taste, nutrition, or texture,” he says.

Dar is realistic when he advises that “although significant advances have been made, some barriers remain in overcoming taste and texture challenges in multiple plant-based applications.” But, he adds, “There is growing adoption of plant-based diets by more and more consumers in many types of food products, in part because of the availability of a variety of plant-based foods with significantly improved taste than was available just a year or two ago.”

ADM has been a leading supplier in this space for decades. Many recent innovations focus on solving texture challenges specific to meat alternatives, such as chicken and seafood, which are growing categories in plant-based, says Paula LaBine, marketing director for baking, milling, and starch, ADM.

Last September, ADM added two new versatile ingredients to its portfolio: a wheat protein and a textured wheat protein, both originally launched in ADM’s Prolite Line and now rebranded under ADM’s PurelyNature line. Says LaBine, “We’re thrilled with how positively our PurelyNature wheat proteins have been received since launching this fall. Our customers appreciate how easy it is to use the new wheat proteins in formulation and processing on top of addressing texture challenges to meet consumers’ expectations for plant-forward applications.” In addition, LaBine states that the products deliver the right balance of taste, texture, and functionality—factors that are important as “our research finds that while more than 70% of consumers rate protein from plant sources as healthy, taste remains the number-one barrier for purchase behavior.”

It’s not just the ingredients that are new. Innova Market Insights shared data during a webcast hosted by 

last fall that provided some snackable tidbits about the plant protein market. For example, when Innova surveyed global consumers in 2019 and asked, “Which claim do you prefer when buying alternatives to meat and/or dairy?,” six in 10 global respondents preferred the marketing term 

. Product marketing reflects this, with Innova reporting that average annual growth in global food and beverage launches with claims such as “plant-based,” “100% plant,” or “plant power” rose by a 57% CAGR between 2015 and 2019.

Innova’s data, pulled from its Innova Database, also supports the idea that plant protein innovation is moving beyond the established categories, noting growing numbers of product launches containing plant protein especially in these categories, from 2015 to 2019, in the U.S.: dairy/dairy alternatives (+21%) and supplements (+18%), not surprisingly—but also bakery (+9%), snacks (+9%), and cereals (+4%).

The Innova Database also tracked the fastest-growing plant-based proteins in global meat- and dairy-alternative product launches from 2017 to 2019 (based on those categories with 20 or more new product launches in 2019), and fava bean protein came in on top (+439%), followed by hemp protein (+369%), rice protein (+105%), and potato protein (+38%). Pea protein, already one of the most popular plant proteins, demonstrated its staying power at 67% growth.

“Consumer acceptance of plant-based alternatives lies in the sensory experience, including aroma, appearance, taste, texture, functionality, and cooking attributes,” says Schuh. ADM’s research finds that 50% of flexitarian consumers agree that meat alternatives need taste improvements, and more than 20% say that texture needs to be improved. Plus, 70% of global plant consumers report taste and nutrition as equally important.

Suppliers are stepping up to solve problems. “At ADM, we focus on enhancing a product’s entire sensory experience well before the first bite or sip is taken,” Schuh asserts.

“While early adopters of the plant-based movement may have been more forgiving of a plant-based product’s taste,” says Merit’s Bracken, “today the consumer base has significantly grown, and with that growth has come the expectation of good taste and texture and the ability to move to a plant-based diet without trade-offs.”

The good news is that with the promise of improved tastes and textures, consumers may be more willing to try new forms of plant protein.

Bracken is betting that canola protein will appeal to a broad base in broad applications. “Whether it be whipping and foaming functionality for plant-based ice creams, or gelling characteristics in plant-based burgers, canola protein offers unique functionality to provide that meat- or dairy-like experience that consumers are seeking,” he says.

For his customers, Bracken adds, “Whether reformulating or developing a new plant-based or protein-fortified beverage, our high-quality plant proteins are game-changers as a result of our proprietary extraction technology and unique purification process.”

Schuh looks to plant protein diversity as another way to move the plant protein category mainstream. She advises that formulators can help the process along by blending the lesser-known plant proteins with recognizable ones. “Our research shows,” she says, “that 68% of U.S. flexitarians prefer a blend of two or more plant proteins in meat alternatives, and 52% prefer a blend in dairy alternatives.

” As an example, her company has ingredients that combine pea protein with chickpeas or navy beans, incorporated into a wide variety of food applications.

“Plant protein blends not only boost protein content and achieve dietary diversity, but specific combinations also may help round out taste and texture,” states Schuh.

As the plant protein market continues to grow, companies are making sure they’re able to keep up with the demand through new, state-of-the-art manufacturing plants.

For example, Ingredion opened a new facility last September to manufacture pulse protein isolates and related products in South Sioux City, Nebraska. Dar says pea protein isolate and pea starch are the first ingredients being produced there because the North American market presents significant demand for both ingredients.

“Currently, the market imports most of its pea isolate and pea starch from overseas, with only very limited domestic supply. Ingredion’s U.S.-based facility will help fulfill the strong demand for a domestic supply of pulse protein isolate and starch, providing a significant improvement in supply chain as well as improved sustainability due to local sourcing and manufacturing,” Dar says.

Merit Functional Foods announced the official opening of its 94,000-sq-ft plant-protein facility in Winnipeg, Manitoba, Canada, in February of this year. According to a press release, the project is the first commercial facility in the world with the capability to produce food-grade canola protein. It will have the flexibility to also produce pea protein.

As a new company in the space, it was important to Merit to find the right location to produce plant-based proteins with a scalable operation. Winnipeg fit the bill for a number of reasons. As a Canadian company and proud founders who are Manitobans, Merit wanted to support its local community, according to Bracken.

But the choice to build in Winnipeg was also a strategic decision considering its proximity to the company’s raw materials. Says Bracken, “All of our non-GMO pea and canola are grown right here in Western Canada.” In addition, he says, “Winnipeg, Manitoba, utilizes sustainable hydroelectric power sources for water, power, and natural gas, which helped us support our project’s utility requirements, in addition to a high-quality source of water.”

Last but not least, the area provides access to skilled labor, notes Bracken, as well as plant-based food innovation support through regional universities and applied research centers.

Merit isn’t the only company keen on the benefits of Manitoba.

Roquette’s Mauray notes that in this booming plant protein market, the less-visible plant protein ingredient suppliers faced the challenge of making large-quantity protein ingredients available. Roquette answered that challenge with plans for increased capacity for pea protein with its brand-new pea-processing plant in Portage la Prairie, Manitoba. Says Mauray, “This ensures a reliable supply to North American customers.” Sometime in 2021, she advises, Roquette will have the largest capacity worldwide, having a combined pea-processing capacity of 250,000 tons of peas per year between France and Canada. According to news reports, the plant expects to be at full capacity in 2022.

“Sustainability and high-performance ingredients are our main pillars for developing new protein solutions to become the long-term leader in plant protein specialties for human nutrition and a reliable partner for our customers,” states Mauray.

“Performance-based plant ingredients are one part of successful development. Our application centers located in all major regions support product development for local customer expectations,” says Mauray. “You would be amazed at how differently plant-based burger patties can be formulated depending on where the product is to be launched.” As an example, she advises that consumer expectations for texture in a plant-based burger in the U.S. are for more firmness versus what those in the European Union are interested in.

“The market’s going to continue growing. The passion behind the adoption of more plant-based products is undeniable,” says Merit’s Bracken. “The world is hungry for change, and we’re here to make superior plant protein accessible on a global scale.”

ADM’s Schuh sees the market headed in a variety of directions as these solutions work to meet evolving consumer demands. “There will be a greater need for plant protein–forward offerings to also have additional functional claims, such as being fortified with fiber and gut microbiome–supporting ingredients,” she says. “We also anticipate new meat- and dairy-alternative formats to emerge especially as consumer desire expands beyond the bun to shellfish and shrimp, plant-based cheese, and ready-to-eat protein snacks. While new formats and greater accessibility of alternative options pop up, the consistent demand for clean and clear and shorter ingredient labels will not subside.”

Additionally, Schuh says that product developers will need to get creative when developing great-tasting products that also use fewer ingredients. “Next-generation technologies like 3D printing and protein fermentation will also be a major part of driving innovation into the future.”

Ingredion’s Dar advises there are still supply and demand challenges that need to be addressed, such as development of regional supply chains and stability of supply to positively impact the cost equation and ultimately the cost-to-serve. However, he is also optimistic about the future of plant proteins.

He says, “Eating plant-based is a long-term shift in eating habits of mainstream consumers. It is a new way to look at how to meet consumer protein needs without being disruptive to the environment. The demand for plant-based foods and ingredients is expected to continue to grow over the foreseeable future for current ingredients as well as ingredients providing new functionality and benefits over the next five to 10 years, especially as more and more consumers adopt products with improved taste and nutritional balance.”

The World Counts. “Tons of Meat Eaten Globally This Year.” Accessed at: 

www.theworldcounts.com/challenges/consumption/foods-and-beverages/world-consumption-of-meat/story

Reinhart RJ. “Snapshot: Few Americans Vegetarian or Vegan.” Gallup website. Published August 1, 2018.

Press release. “Merit Functional Foods Brings Unmatched Purity, Exceptional Taste to the Plant Protein Industry.” Issued October 10, 2019.

Press release. “Roquette Continues to Improve Plant-Based Cuisine.” Issued February 19, 2020.

Plant Protein: What’s Around the Corner

?” Presentation from Innova Market Insights on November 10, 2020, during 

Press release. “Merit Functional Foods Opens World-Class Plant-Based Protein Facility.” Issued February 9, 2021.

Heppner K. “Roquette Powers Up $600 Million Pea Protein Plant.” Realagriculture. Published January 18, 2021.

Plant protein suppliers are ramping up to meet the coming demand.

Plant Protein: Success is driven by ingredient innovation, technology advances, and keen business strategies

A bill restricting access of weight management and muscle building dietary supplement for consumers under the age of 18 

 the New York State Senate, and moved on to the State Assembly. Lawmakers had until June 10 to vote on the bill, but the legislature adjourned early in the morning on June 11 without bringing the bill up for discussion, ending any prospect of its passage during the current legislative session. This is one of several bills across the country that have attempted to restrict access to weight management and sports nutrition products.

The rationale of lawmakers when drafting bills that prevent minors for purchasing weight management or muscle building supplements is the influence social media may have on the body image of teenagers. Social media influencers can often be seen endorsing products that promote weight loss, and there is a fear that teens, having internalized unrealistic body image standards, may abuse these products and develop eating disorders. Industry is dubious of the idea that dietary supplements are linked to eating disorders, and opposed the bill's passage.

The Natural Product Association (NPA; Washington, D.C.), for example, queried federal officials at FDA under the Freedom of Information Act to determine if an association between dietary supplements and eating disorders existed. Based on the data, NPA found no adverse events or reporting associated with dietary supplements and eating disorders. NPA also undertook a massive grassroots campaign to prevent the bill's passage, asking membes to urge the Governor and legislators to reject it. According to NPA, the effort garnered over 3,000 letters in opposition to the bill. Daniel Fabricant, president and CEO of NPA has also been active testifying against similar proposals in other states.

"Special thanks to all of our grassroots advocates who’ve sent over 7,000 letters to their legislators in states that have introduced proposals like this one to restrict access to supplements. We appreciate the dedication to the industry and making their voices heard in state capitols across the country,” said Mark LeDoux, board of directors chairman of NPA, in a press release.

"NPA invests significant times and resources in protecting the industry against wrongheaded proposals like this one," added Fabricant. "Had this legislation been enacted, it would have cost the industry hundreds of millions of dollars in compliance. We are thrilled NPA was once again able to get the industry a much-needed victory.”

The Council for Responsible Nutrition (CRN; Washington, D.C.) also applauded the assembly's decision to not vote on the bill. CRN has also been working behind the scenes, lobbying lawmakers to oppose the bill. “CRN thanks the state assembly for recognizing the damage this bill would do to consumers and retailers,” said Julia Gustafson, vice president, government relations for CRN, in a press release. “This proposal would have needlessly restricted access to safe and beneficial products that may help consumers meet their fitness and weight goals without any scientific or legal basis to do so. Simultaneously, the bill would also place unreasonable compliance and economic burdens on retailers that may dissuade them from selling these products/ingredients at all.”

“The New York bill offers no reasonable solution to the problem the sponsors of the bill are seeking to solve,” added Gustafson. “CRN remains committed to working with stakeholders across states to address legitimate concerns relating to eating disorders and nutrition deficiencies they cause, but these proposals, and others like it, are not the solution.”

Article was updated on Friday, June 11 at 1:40PM

Lawmakers had until June 10 to vote on the bill, but the legislature adjourned early in the morning on June 11 without bringing the bill up for discussion, ending any prospect of its passage during the current legislative session. 

New York bill restricting sale of weight management and muscle building supplements fails to pass assembly

House Appropriations Committee Chair Rosa DeLauro (D-CT-03) recently introduced new legislation that would significantly alter the GRAS (generally recognized as safe) process. In the new legislation, called the 

, manufacturers will be required to notify the Secretary of Health and Human Services of their GRAS determinations, and each determination will be made publicly available on the FDA website. The Secretary and the public will then have a period of at least 90 days to review each determination and object to them, if necessary. Additionally, synthesized, and novel substances would be prohibited from being GRAS, and the new bill will create a process by which the Secretary can reassess any substance that has been determined to be GRAS, if the determination did not meet the revised standards set forth in the bill.

Under the current GRAS process, manufacturers independently perform safety reviews to determine that the substance is reasonably certain not to be harmful under the conditions of its intended use, based on common scientific knowledge, but may choose whether or not to inform FDA of this determination. As such, consumer advocates have criticized the regulation as lacking transparency and effectiveness, as well as being unethical. The Center for Food Safety (CFS; Washington, D.C.), for example, has endorsed the new legislation for these reasons.

“For years, FDA has allowed food and chemical companies to decide whether long-lasting toxic chemicals, such as PFAS or orthophthalates, are safe to eat. The Toxic Free Food Act will make FDA take charge of food safety instead of the industry,” said Jaydee Hanson, policy director at CFS, in a press release. CFS, along with the Center for Food Safety, Breast Cancer Prevention Partners, Center for Science in the Public Interest, Environmental Working Group, and Environmental Defense Fund 

 the Department of Health and Human Services and FDA to challenge the GRAS final rule in 2017. The legislation remains under review in federal court.

“American families deserve to trust that the food in our stores and supermarkets is safe,” said DeLauro, in a press release. “The current notification system for ‘generally recognized as safe’ erodes the public’s trust in food safety. The food industry is designating new ingredients as GRAS to take advantage of this loophole so they can rush new chemicals to market with no oversight. Those that choose to notify FDA of their new substance get to supply their own, company-funded science and keep it away from the eyes of the public. This approval process must be mandatory, transparent, and independent in order to maintain the trust of American consumers. We need to close the GRAS loophole.”

While critics claim the GRAS process is dangerous to consumers, industry members and regulators largely believe the process works well, according to John Endres is chief science officer at AIBMR Life Sciences Inc. (Seattle, WA), a scientific and regulatory consulting and compliance firm specializing in GRAS and NDI work. “For the most part, industry and regulators find the GRAS process quite credible,” he 

 editor-in-chief Jennifer Grebow, adding, “The program is working very well in my opinion.”

As evidence, Endres points out that there are few adverse events that relate to substances in food, compared to adverse events reports from taking pharmaceuticals, for example. Though he did express openness to greater transparency in the GRAS process. “I think a system could easily be developed to have somewhat greater transparency to weed out the rare or inadvertent ‘bad player,’” he stated. “A requirement to be listed on a GRAS Independent Conclusion database”—like the one 

 as a public service—“managed by FDA would be a good start. This could include information such as: company, ingredient, simple manufacturing description, intended uses, resulting exposure, and a few bullet points about why this is safe for chronic consumption every day for the rest of your life (such as the NOAEL from the pivotal 90-day toxicology study).”

Steve Mister, president and CEO of the Council for Responsible Nutrition (CRN; Washington, D.C.) agrees that there is a lack of transparency in the GRAS process, but that the proposed legislation is overly burdensome. "Where the bill goes too far is dictating exactly how the GRAS determination is conducted and allowing the FDA and the public to object," Mister explains. "At that point, the legislation has moved beyond transparency of the process to pre-market approval for the GRAS ingredient, which is not what was intended by the GRAS self-declaration.”

Of course, with the current state of Congress, whether or not the bill will have any traction is another story. "“We are not aware of any strong support for this legislation in the current Congress," says Mister. "Given the divisive partisan gridlock and the wealth of other issues before this Congress, we think it is unlikely the bill will get substantial consideration in this term.”

This article was updated to include commentary from CRN on June 16, 2021 at 11:55AM

House Appropriations Committee Chair Rosa DeLauro (D-CT-03) recently introduced new legislation that would significantly alter the GRAS (generally recognized as safe) process.

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