New Hope for Osteoarthritis
A therapeutic agent against osteoarthritis is now available. The Bioactive Collagen Peptides™ of FORTIGEL®, from GELITA, specifically stimulate cartilage metabolism and enhance the synthesis of cartilage cells. In this way, FORTIGEL is a new and promising agent counteracting the progressive loss of cartilage tissue. The effect in treatment of degenerative joint diseases has been confirmed in numerous international preclinical and clinical studies. GELITA AG, Eberbach, Germany, +49 6271 84 2194, www.GELITA.com
Weight-management Made Easier
A recent clinical study, published in the open-access journal Nutrition & Metabolism, shows a weight-management solution that reduces body fat and retains lean muscle. Prolibra® Weight Management Solution improved body composition by significantly reducing body fat, while retaining lean muscle mass. Prolibra is a patent-pending, all-natural, specialized whey fraction developed by Glanbia Nutritionals as a healthy solution to weight loss. Applications include nutrition bars, RTD beverages, powdered beverages, fruit beverages and smoothies, dairy beverages and snacks. The full study is available at: www.glanbianutritionals.com
An appetite-suppressant powder that offers a whole range of new application options for functional food and dietary supplement manufacturers is now available. PinnoThin™, from Lipid Nutrition, disperses easily, has low impact on the taste profile of the end-product and is highly concentrated. PinnoThin is available in oil and powder and offers a wide variety of solutions for those seeking a satiety or appetite-control item. Since its introduction, PinnoThin has been incorporated into supplements and a wide range of functional foods like beverages, dairy products, chocolate and bars. Lipid Nutrition, www.lipidnutrition.com
An Uncommon Immunity
A natural, immune-enhancing ingredient was shown to reduce the incidence of fever and eliminated the need for study subjects to miss work or school due to cold-like symptoms. Wellmune WGP® supplement, from Biothera, shows the potential to naturally enhance the body’s innate immune response to protect against and ameliorate the symptoms of the common cold. The double-blind, placebo-controlled study was conducted during the cold season with 40 healthy subjects, aged 18-65. Wellmune WGP is a natural carbohydrate that activates key immune cells, including macrophages and neutrophils, to quickly recognize and kill foreign challenges. It is claimed to engage the body’s natural defenses to promote health, wellness and vitality. An abstract of the study is available at www.biothera.com
Omega-3 Claim Clarification
The following is a rewrite and clarification of a passage that first appeared on page NS7 of the March 2008 issue of Prepared Foods.
“At the end of 2007, the FDA made proposals, published in the Federal Register, to prohibit certain nutrient content claims for DHA, EPA and to make certain changes to claims for ALA omega-3 fatty acids. For DHA and EPA, the FDA is proposing that no specific nutrient content claims be allowed at this time. One possible option may thus be to state the factual amount of these fatty acids on the label, such as ‘contains XXmg DHA (and/or EPA) omega-3 per serving.’ For ALA, the FDA is proposing that its daily value be set at 1.6g per day. If so, a label claiming ‘high source of ALA’ would need, at a minimum, 320mg/ALA per serving and a claim of ‘a good source of ALA’ would require at least 160mg ALA/serving.”
The reasons are complex but have much to do with the fact that, although the FDA recognizes that omega-3s in the diet are essential and deficient, they are not sure if the scientific data is conclusive enough to determine what represents an ideal intake of EPA and DHA omega-3s. “Until these issues are resolved, bakers should probably avoid making ‘excellent’ or ‘good source’ claims, when using DHA and/or EPA,” advises Daniel Best, president, Best Vantage Inc. (See http://www.fda.gov/OHRMS/DOCKETS/98fr/cf0539.pdf.)
Note: Nutrient Content claims for “Excellent” are based on providing 20% of the Daily Value (DV); so, the DV (or Adequate Intake (AI), in the case of ALA omega-3) would be five times the level that allows a nutrient content claim.
A recently published study (Black RE, et al. 2008. Lancet. 371: 243-260), estimated that that stunting, severe wasting, and intrauterine growth restriction from under nutrition all together “were responsible for 2.2 million deaths and 21% of disability-adjusted life-years (DALYs) for children younger than five years.” Additionally, it was estimated that two micronutrients, vitamin A and zinc, are responsible for 0.6 million and 0.4 million deaths, respectively, and for a combined 9% of global childhood DALYs.
Clayton Ajello, managing partner, inlexo, says, “Approximately 20% of all deaths from malnutrition among children under five years could be eliminated with a twice annual provision of vitamin A supplementation. If you add a dose of zinc, it brings the percentage up to 33%.” Most recent research suggests that some 20-30% of deaths among newborns could be eliminated with the provision of a single dose of vitamin A administered within two weeks of birth, he adds.
Vitamin Angels is a non-profit organization working in the area of childhood nutritional supplementation. For more information, www.vitaminangels.org, info@VitaminAngels.org, 805-564-8400 NS
Looking Outside the Box
The food industry offers plentiful sources of ideas and inspiration for new product development efforts. Still, truly fresh ideas can sometimes be best obtained by looking to related industries. At the up-coming 2008 Prepared Foods’ New Products Conference, John Venardos, vice president, Worldwide Regulatory & Government Affairs, Herbalife, will speak on the topic “Lessons Learned from the Natural Products and Dietary Supplement Industries.” Herbalife’s revenue has increased to $2.2 billion after double-digit growth for 16 straight quarters. Some 80% of the company’s sales are derived from overseas. Vernardos will discuss how, in the development of truly innovative products for health, a company must have the pulse of consumers, the regulatory environment and emerging science. For more information go to www.PreparedFoods.com/npc.
To Dye For
Some of the synthetic food dyes that are common in the American diet may actually help prevent cancer, according to a new study by researchers in the Linus Pauling Institute at Oregon State University. The findings run contrary to decades of suspicion about the safety of food dyes and could open the door to new ways to protect against cancer through selective use of appropriate dyes. In particular, the study found that two very commonly used dyes--blue #2 and red #40--offer a level of cancer protection in animal studies about equal to chlorophyllin, a compound that has been shown to decrease levels of aflatoxin-induced DNA damage in humans that have been exposed to high levels of this cancer-causing agent. Linus Pauling Institute at Oregon State University, www.lpi.oregonstate.edu