18-55 Cognitive Health Users

The younger cognitive health users look for benefits that will allow them to perform their best at task. This consumer group includes college students, professionals, and athletes looking to enhance their cognitive abilities to perform better academically, professionally, or athletically. The benefits this group seeks include energy boost for studying for a college exam, enhanced focus at an important meeting, or increased reaction time for competitive sports. This group of users is more conscious about science-backed ingredients and their benefits, as well as natural or plant-based supplements. They look for products that meet their specific cognitive health needs, have positive reviews from similar users, and have research-backed benefits.

55+ Cognitive Health Users

The aging cognitive health consumer is defined as those that are 55+ and are looking for supplements to improve their cognitive function, memory, focus, and overall brain health. This group of consumers includes seniors, active nutrition retirees, and individuals experiencing age-related cognitive decline. This population tends to buy products focusing on age-related benefits or preventative measures to protect their cognitive abilities as they age. They are also attracted to products with benefits that can help slow down cognitive decline. This group looks for products specifically formulated for their age that are scientifically-backed and include products with crossover benefits that meet their nutritional needs.

Crossover Categories

More recently, as the cognitive health category continues to explode, crossover benefits which include mood, stress, and sleep, are being incorporated into brain health products. Supplement manufacturers are incorporating mood-enhancing and stress-reducing ingredients into cognitive health formulations to represent a more dual mechanistic approach to this category. Another category that includes cognitive health ingredients in their formulation is sports nutrition. As the sports nutrition category continues to innovate its pre-and post-workout products, cognitive ingredients for enhanced focus, energy, and reaction time are included in formulations. These consumers look for these cognitive health benefits for more productive workouts and to get a competitive edge on the field.

Biofortis Clinical Studies

Biofortis offers recruitment and screening of participants with various demographics, including pediatric to elderly and healthy to multiple levels of cognitive impairment. Biofortis’ expertise with testing domain pre-and post-dose product consumption includes a wide range of cognitive health areas. These testing domains have short-term recognition memory, attention, thinking speed, mood, reasoning, reaction time, concentration, and planning.

Biofortis is dedicated to protecting consumers’ health and wellness by delivering a wide range of clinical services for the food, supplement, and nutrition industries.  With over 400 completed studies and 15 years of experience, Biofortis has a leading clinical research team focusing on developing innovative new ingredients, foods, dietary supplements, and nutrition programs.

At the forefront of its offerings, Biofortis’ clinical research provides its clients with dependable science with exceptional on-time budget track records.  The company’s team of experienced scientific and dedicated project managers guide clients through the entire research process.  The robust subject database has more than 20,000 research-integrated subjects for rapid recruitment and an advanced research facility where execution of clinical trials is the company’s top priority.

^[1] Grandview Research Brain Health Supplements Market Size, Share & Trends Analysis Report By Product (Natural Molecules, Vitamins & Minerals), By Application (Memory Enhancement, Attention & Focus), By Region, And Segment Forecasts, 2023 – 2030

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• Advances in Sequencing Technology
• Whole Genome Sequencing
• How We Use Sequencing

Sequencing is a hot topic in the food industry, and many questions surround it. Is next-generation sequencing (NGS) the same as whole genome sequencing (WGS)? Why sequence a sample? What information can it provide compared to other analytical methods? This is the first of a blog trilogy that will cover the most recent sequencing technologies and applications in the food industry.

Sequencing Technologies

Frederick Sanger published the first commercialized DNA sequencing method in 1975. It became the most widely used tool to determine the sequence of nucleotides (genetic information) for decades and is still routinely used today. Sanger sequencing is a common application for bacterial and fungal identification in the food industry.

Since the late 1990s, newer technologies have been developed, enabling sequencing in a massively parallel fashion and generating large amounts of sequencing data; you may hear these referred to as high-throughput sequencing (HTS) or next-generation sequencing (NGS). One HTS approach, referred to as short-read sequencing, can simultaneously sequence thousands of small DNA pieces to get millions of data concurrently in an automated process. Sequencers made by Illumina (HiSeq, Miseq, and iSeq) and  Life Technologies (SOLiD4 and Ion Proton) are typical short-read sequencing platforms.

Long-read sequencing is differentiated from short-read sequencing by its ability to sequence longer lengths of DNA (> 100,000 base pairs is possible) at a single-molecule level with or without amplification and synthesis. Platforms using this type of HTS technology, Oxford Nanopore and PacBio, are receiving increasing attention. With appropriate analysis tools, these cutting-edge HTS technologies enable deeper insight into the relatedness and functions of microbes.

Whole Genome Sequencing

The first HTS application you may know is whole genome sequencing (WGS). WGS determines the order of all the nucleotides in an organism’s DNA. WGS can be done by Sanger sequencing, but HTS technology can drastically reduce the time and lower the price. The Human Genome Project spent over ten years and around  $300 million to sequence the entire human genome by Sanger sequencing. With today’s NGS technology, sequencing a human genome would require only a couple of days and could cost less than $1,000.

Because WGS captures all DNA information contained in a microorganism, any genetic variations of the organisms can be determined by comparing them to a reference genome or an established scheme. Federal agencies like the FDA and CDC utilize WGS to investigate foodborne illness outbreaks. Combined with metadata, the WGS results of clinical, environmental, and product isolates may help to identify the outbreak earlier, to infer the possible source of contamination faster, and to resolve the outbreak with better tracking ability. Today, WGS is recognized as the gold standard for bacteria fingerprinting. Because of that, some food companies have started applying WGS for internal contamination investigations.

WGS can be used for other applications beyond strain-to-strain comparison. For example, a dairy company may want to perform WGS of its proprietary starter cultures and understand which genes specifically contribute to fermentation quality or product flavor. WGS can also be used in a food company’s environmental monitoring program as another “tool” in their “toolbox” and complement other typing technologies to understand persistent strains in their facility better.

There are other NGS applications for food safety and quality. If you are interested to know more about them, such as using metabarcoding to solve spoilage issues, contact us – and subscribe to our blog.

Mérieux NutriSciences has NGS laboratories in North America, Europe, and Asia to provide WGS services worldwide. If you require WGS testing or NGS consulting, contact us for more information on how we can help.

Contact us

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Bodybuilders & Athletes

The sports nutrition category became more defined with the emergence of bodybuilders in the 1960s and 1970s. At that time, sports nutrition products consisted mainly of protein powders and amino acid supplements to enhance performance and improve physique.  Bodybuilders popularized the use of protein supplements such as whey and soy protein and helped hype the use of creatine to enhance strength and power. Athletes, similarly to bodybuilders, wanted to achieve enhanced performance and improved physique to put their best foot forward during game day.

Both bodybuilders and athletes pay close attention to their macronutrient and micronutrient intake to help achieve their goals of building muscle mass, increasing strength, and improving recovery. In regard to supplementation, these two groups look for ingredients such as protein to support muscle growth and repair: amino acids, specifically, branched chain amino acids (BCAA) to help promote muscle protein synthesis and reduce muscle breakdown and creatine to increase muscular strength, power, and endurance. Supplements containing caffeine, beta-alanine, and nitric oxide boosters are also popular within these groups to help enhance energy, muscle pump, focus, and performance during workouts. Bodybuilders and athletes that train extremely hard look for products with enhanced recovery benefits including carbohydrates and electrolytes to replenish glycogen stores and support hydration.

Active Nutrition Users

Active nutrition users are those who participate in regular physical activity such as competitive sports and group workout classes or are individuals who are simply trying to maintain a healthy lifestyle. Active nutrition users consume a variety of dietary supplements to meet their specific fitness goals, including protein powders and bars, amino acid supplements, energy drinks, pre-workout supplements, post-workout supplements, and other sports related products.  These users may also consume nutritional products that support their overall health and wellness such as multivitamins, immune-health boosting products, and probiotics.

Active nutrition users seek products with unique delivery forms including beverages, gummies, gels, and functional foods.  As the active nutrition user population grows and product demands increase, more emphasis is being put on clinically-studied ingredients with science backed benefits. In addition, unique formulations that include plant-based, non-GMO, gluten-free, and natural ingredients are becoming more popular in the mainstream market.

Biofortis’ Clinical Studies

Biofortis offers recruitment and screening of participants with various levels of physical performance from sedentary adults to highly-trained athletes. In-house assessment of exercise performance endpoints test products that may influences a person’s strength, endurance, hydration, energy expenditure, and cardiovascular fitness. Biofortis partners with external labs and experts for related measurements of biological specimens before and after an exercise challenge or program.

Biofortis is dedicated to protecting consumers’ health and wellness by delivering a wide range of clinical services for the food, supplement, and nutrition industries.  With over 400 completed studies and 15 years of experience, Biofortis has a leading clinical research team focusing on the development of innovative new ingredients, foods, dietary supplements, and nutrition programs.

On the forefront of its offerings, Biofortis’ clinical research provides its clients with dependable science with exceptional on-time budget track records.  The company’s team of experienced scientific and dedicated project managers guide clients through the entire research process.  The robust subject database has more than 20,000 research-integrated subjects for rapid recruitment as well as an advanced research facility where execution of clinical trials is the company’s top priority.

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As you might have heard, the Food and Drug Administration (FDA) in the U.S. is working to reduce exposure to environmental contaminants in food and beverage products. The Closer to Zero campaign focuses on baby and young children’s food products, and the four main contaminants are arsenic, cadmium, lead, and mercury. These four contaminants, also called heavy metals or toxic elements, are found naturally. Exposure to higher levels can cause health risks, especially in younger children as their immune systems are not yet fully developed.

This initiative is going to evaluate the common foods eaten by infants and young children, such as dairy-based infant formula, soy-based infant formula, meat-based baby foods, and vegetable-based baby foods. In addition, the agency will also look into heavy metals exposure in fruits and cereals. After an intense scientific study, as well as consultation with stakeholders, the FDA will implement action levels. These action levels are what the FDA considers achievable by industry to minimize the presence of heavy metals. Upon finalizing these action levels, a timeframe will be established for assessment of the industry in meeting these standards.

The first Draft Guidance of this initiative was released in late January 2023 and is centered around lead levels. The final version will not be worked on until later this year. The tentative action levels for lead in the following foods are:

• 10 parts per billion (ppb) for fruits, vegetables (excluding single-ingredient root vegetables), mixtures (including grain and meat-based mixtures), yogurts, custards/puddings, and single-ingredient meats
• 20 ppb for root vegetables (single ingredient)
• 20 ppb for dry infant cereals

While we await the official Draft Guidances for arsenic, cadmium, and mercury, the forthcoming action levels have been known for some time, thus Mérieux NutriSciences has already implemented an update to meet these guidelines. Using Inductively Coupled Plasma Mass Spectrometry (ICP-MS) testing, our chemists have successfully lowered our detection limits for the four heavy metals.

Detection limits for the ICP-MS testing method for heavy metals.

Although the initial reason for updating our internal methodology was to meet the coming Closer to Zero action levels, our method capability can cover nearly all food and beverage products, with some restrictions on a matrix-to-matrix basis.

Contact Merieux NutriSciences today for any questions relating to the Closer to Zero campaign or how we can help you!

Contact Mérieux

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Sugar reduction in foods has been a major public health priority for governments and consumers alike. Consumption of foods high in sugar has been linked to numerous diseases and other physical health complications. Reducing sugar through the reformulation of products may be the answer.

Many believe that food manufacturers are dragging their feet on reformulating their products to reduce the amount of sugar, but some are leading the way. Let’s take a look at some of the ways manufacturers are achieving reducing sugar through reformulations.

Highlights:

• Sugar is one of the biggest concerns for consumers in terms of food and beverage choices.
• Sugar reformulation in confectionaries and alcoholic beverages is particularly popular.
• Consumers prefer natural sweeteners to artificial sweeteners in their sugar reformulations.
• New novel sugars are slowly making their way to the market and may provide manufacturers with additional options.

Why is sugar reformulation so important?

According to the IFIC’s 17th annual 2022 Food and Health Survey, which explored Americans’ perspectives and behavior related to food, “low in sugar” was the second most popular answer when participants were asked what the main attributes of healthy food were (32%). The most popular answer was “fresh” (37%).  This illustrates the gravity of consumers’ perceptions of sugar and health. Additionally, this survey found that nearly three out of four, or 73% of respondents answered that they are trying to limit or avoid sugars.

In Europe, a recent study from the EFSA found that 2 out of 3 respondents had, at some point in their life, tried to reduce their sugar intake.

This data highlights the importance of reducing sugar for consumers and also what food and beverage producers see as a potentially profitable and burgeoning market.

What types of products are being reformulated?

Soft drinks have long been used as the poster child for the obesity crisis and beverage manufacturers have already taken numerous steps to reduce the sugar content in many of these drinks.

According to UNESDA Soft Drinks Europe, the European soft drink industry reduced average added sugars by 3.6% between 2019 and 2021.   While sugar reformulation in the soft drinks sector has been making major strides, industry experts believe that alcoholic beverages, such as beer and cider, will be the next major group to look to reformulate.

Another major area of sugar reduction through reformulation has been in confectionary and sweets. There have been significant product launches this year in these categories with low sugar/reduced sugar or even zero sugar claims.

How can sugar reformulation be achieved?

If consumers want less sugar and producers are to meet these expectations, what options do they have to replace sugar in their formulations?

One thing has become clear in all areas of reformulation, while consumers demand certain ingredients be cut, they still expect the products to taste good. Therefore, one of the ways producers are keeping flavor while reducing sugars is to add additional ingredients that have high flavor profiles such as fruits, seeds, cocoa, and nuts. These added ingredients not only allow the product to remain tasty with a reduction of sugar, but also allow companies to market them as having added protein, vitamins, or fibers.

Many brands are choosing sugar-free options, which often means relying on high-intensity sweeteners like Stevia. In these cases, the product can become overly sweet, therefore, formulators often add cocoa powder for instance to soften the taste through added bitterness.

Natural vs Artificial Sugars

Clean labels and simple ingredient lists are becoming more and more favored by consumers across the globe. The choice of sweetener will become even more important to consumers as their interest in reduced-sugar options expands beyond sugar content alone. Consumers are starting to look more closely at product labels for the types of sweeteners used in their food and beverage purchases as clean label demands have become commonplace. People want to buy items that are beneficial for them and the environment, and they are increasingly making purchases based on their principles. Because of this, they are drawn to product labels that are brief and emphasize natural components.

This has led consumers to favor natural over artificial sweeteners when it comes to sugar reformulations. Consumers expect reformulations to be plant-based, sustainable, and natural. Therefore, sweeteners like honey and stevia, which are plant-based are increasingly favored. It also allows food and beverage manufacturers to make the claim of “naturally sweetened,” which is much more in line with consumers’ values.

Another major trend in sugar reformulations is the use of natural syrups or extracts. These natural sweetening syrups such as rice, oat, and other cereals are easy for consumers to identify with and understand making them ideal choices for natural sweetening. Additionally, food and beverage manufacturers can make natural claims with these syrups, and they are often easy to incorporate in reformulations.

New sugar alternatives

Three of the most interesting advances in the near future for sugar reformulation are Reb M stevia production, bioconversion, and precision fermentation. These advancements once improved have the potential to not only reduce sugar or eliminate it completely but also make low-sugar products more affordable and sustainable in the long term.

Another new area that might play a critical role in sugar reformulation is the development of flavor and taste modification techniques. These substances, which are often marketed as natural flavors, can help reduce sugar in products like baked goods where sweeteners like stevia are not allowed.

Other novel food sugars like allulose are still under regulatory review but could have future potential for reformulations.

The future for sugar reformulation is bright

Overall, it is clear that consumer demand is driving sugar reformulation efforts. Furthermore, food and beverage producers seem keener than ever to meet these expectations, and how they can achieve these goals has never been more plentiful!

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NEWSLETTER: SEPTEMBER 2022

Research that is relevant

In this newsletter, learn about what’s going on with our Project Management team and how our work is contributing to what we know about supplement safety. Plus, an update on our current studies and publications.

Read Now

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• 1. Biofortis Research, Addison, IL 60101, USA
• 2. Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA
• 3. Consultant, Ridgefield, WA 98642, USA
• * Author to whom correspondence should be addressed.

Academic Editor: Bahram H. Arjmandi

Abstract

Dietary supplements for weight management include myriad ingredients with thermogenic, lipotropic, satiety, and other metabolic effects. Recently, the safety of this product category has been questioned. In this review, we summarize the safety evidence as well as relevant clinical findings on weight management and metabolic effects of six representative dietary supplement ingredients: caffeine, green tea extract (GTE), green coffee bean extract (GCBE), choline, glucomannan, and capsaicinoids and capsinoids. Of these, caffeine, GTE (specifically epigallocatechin gallate [EGCG]), and choline have recommended intake limits, which appear not to be exceeded when used according to manufacturers’ instructions. Serious adverse events from supplements with these ingredients are rare and typically involve unusually high intakes. As with any dietary component, the potential for gastrointestinal intolerance, as well as possible interactions with concomitant medications/supplements exist, and the health status of the consumer should be considered when consuming these components. Most of the ingredients reviewed also improved markers of metabolic health, such as glucose, lipids, and blood pressure, although the data are limited for some. In summary, weight management supplements containing caffeine, GTE, GCBE, choline, glucomannan, and capsaicinoids and capsinoids are generally safe when taken as directed and demonstrate metabolic health benefits for overweight and obese people.

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Our entire Biofortis team welcomes back Chad Cook, PhD, as our new Research Director! Dr. Cook was with us from 2012 to 2017, working his way from Senior Scientist position to lead Principal Scientist role. He ended his first stint as the Merieux NutriSciences Scientist of the Year. In 2018, he left for an opportunity to get a taste of the world by owning and successfully operating a business called DexaFit: however, Chad never lost his passion for research and missed being a scientist. We highly value his expertise in nutrition research and enjoy his contagious enthusiasm for “the science”. Welcome back, Chad!

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