2015 Ingredients for Health Guide: Diabetic Benefits
Market data and information about commercially available ingredients that assist developers and formulators with products that target various health benefits
Prepared Foods and its NutraSolutions brand present this annual “Ingredients for Health” reference. It offers market data and information about commercially available ingredients that assist developers and formulators with products targets various health benefits. From ingredients such as chia seed and red tomato for antioxidant supplementation, to the colors, flavors and textures that make functional foods and beverages products attractive and palatable, this section offers a comprehensive range of new offerings.
Categories include:
Energy and/or Sports Performance
Global launch activity with a specific diabetic positioning recorded by Innova Market Insights slightly declined in 2013. Manufacturers appear to be shying away from targeting this group of consumers specifically, but rather widening the appeal of the products to those more generally interested in healthy eating. Rather than traditional diabetic jams, drinks or confectionery, etc., products are tending to have a sugar-free, low sugar or otherwise healthy positioning, mentioning as an additional benefit that they are also suitable for diabetics.
Launches in sugar and sweeteners dominated activity globally in 2013, with 15% of the total number of products with a diabetic positioning. This flurry of activity may well have been driven by reformulation following the availability of ingredients, particularly stevia, which was used in close to half of the sugar and sweetener launches on a diabetic platform. Confectionery was the second most popular category, with nearly 14% of total diabetic launches, ahead of bakery with 13% and soft drinks with 12%.
The glycemic index (GI) also is extensively used as a tool to help diabetics manage their condition by providing a measure of the effect of foods on blood glucose levels after eating. North America accounted for nearly one-third of launches using a low GI positioning, ahead of Europe, but it is in Australasia that the highest levels of interest have been in evidence with 12% of launches using Low GI claims, equivalent to 1.5% of total food and drinks introductions–or five times the global average. Australia in particular has a very strong GI symbol program, promoting the use of a GI label on wide range of mainstream food and drinks products since 2002.
—Lu Ann Williams, Innova Market Insights, helpdesk@innovami.com, www.innovadatabase.com
Control Blood Sugar
PLT Health Solutions and Horizon Science introduce Benecarb Glycemic Balance Complex. High in natural antioxidants, minerals and polyphenols, Benecarb has been clinically shown to reduce glycemic index in foods and beverages by up to 20% at addition levels of 4-6% of total carbohydrate content. These low use levels correspond to a low impact on the organoleptic properties of food and beverage formulations. Based on molasses phytonutrients, Benecarb is a 100% natural, clean-label liquid ingredient that can be added to existing formulations with existing processing equipment and little impact on labels. Benecarb can support product claims of lower glycemic index, and consumer claims centered on support for blood sugar management and health.—PLT Health Solutions, www.plthealth.com
Natural Solutions
There are two ways to influence blood sugar levels beneficially. First, by modifying glucose supply with low glycemic carbohydrates such as BENEO’s Palatinose. The sugar beet-based ingredient’s fully yet slowly digestible nature provides glucose in a more balanced way, eliminating spikes in blood sugar. Second, replacing fully available carbohydrates with prebiotic fibers such as BENEO’s inulin and oligofructose or sugar replacers such as ISOMALT help to lower the blood glucose response of products. They are naturally derived, non-GMO and have a mild, sweet taste, leading to excellent sensorial results. The low glycemic characteristics of BENEO’s functional carbohydrates ISOMALT and Palatinose as well as the functional fibers oligofructose and inulin have been positively evaluated by the European Food Safety Authority and received a health claim approval.—BENEO Inc., www.beneo.com
Natural Sweetness
SweetPearl is a sugar-free substitute for sugars that is created from naturally occurring compounds in wheat and maize, both renewable resources. Produced by Roquette, the most experienced producer of powdered maltitol, SweetPearl enables formulators to combine satisfying taste with a balanced nutritional profile. SweetPearl is a naturally sweet ingredient that promotes product innovation, intensifies flavor and improves nutritional value without substantial changes in recipes or manufacturing processes. SweetPearl’s physico-chemical properties are close to those of sugar, allowing SweetPearl-based applications, such as chocolate, to deliver the textures and functionalities consumers expect. In addition to chocolate, SweetPearl can be incorporated in confectionery shells, coatings, fillings, decorations, and inclusions, as well as baked goods and nutritional supplements, among many other applications.—Roquette America, www.RoquetteAmerica.com
Resistant Starch
HI-MAIZE resistant starch is a unique, natural dietary fiber that supports healthy blood sugar and balanced energy. HI-MAIZE is one of the most-studied food ingredients today and the most-researched ingredient for blood sugar health. HI-MAIZE resistant starch has the strongest scientific evidence that it helps to maintain healthy blood sugar levels and overall glycemic health by improving insulin sensitivity, and lowering glycemic response of foods. HI-MAIZE is a white fiber that seamlessly replaces up to 20% of flour in baked goods and pasta. It also can be added to snacks and smoothies. In gluten-free baked goods, HI-MAIZE both enhances product nutrition and improves texture. —Ingredion, www.ingredion.com
Natural Glucose Support
Prenulin is a patent-pending natural glucose support complex that helps control blood sugar levels in normal healthy individuals. First, it reduces the body’s ability to absorb sugar. Second, it helps metabolize sugar in a more healthful way. Prenulin combines the powerful glucose absorption properties of a specially-made, U.S. manufactured form of L-arabinose derived from corn, with the insulin control capability of Chromax, the most clinically studied form of chromium on the planet. Studies show that 1g of Prenulin reduces the glucose and insulin impact of 70g of sugar by almost 30%.
—Pharmachem Laboratories, Inc., www.pharmachemlabs.com
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