Why Substantiating Food Industry Claims Is Important

Substantiating claims in the food industry is a critical part of ensuring that marketing and labeling claims made about food products are truthful, accurate, and supported by scientific evidence. These claims can encompass various aspects of a product, including nutritional content, health benefits, sourcing, and production methods.

How Substantiating Food Industry Claims Works

There is a general process that must be followed to substantiate food industry claims to get approval on labeling & marketing.

Food Claim Development

Companies develop specific claims they want to make about their products. These claims may relate to health benefits (low in fat, high in fiber, etc), food sourcing (all-natural, organic, etc), or production methods (non-GMO, etc).

Research

To support these claims, scientific research is often conducted. This research often involves laboratory studies, clinical trials, nutritional analyses, and other forms of scientific investigation. If a product claims to be heart-healthy, studies may be conducted to demonstrate its impact on heart health.

Gathering & Analyzing Data

Data is collected and analyzed during the research process to provide evidence for the claim. This data may include nutritional content, ingredient analysis, health effects, consumer preferences, and more.

Legal and Regulatory Reviews

Companies must ensure that their claims comply with applicable laws and regulations. Food regulatory authorities, such as the U.S. Food and Drug Administration (FDA), have specific requirements for food labeling and advertising claims. Most companies consult with legal experts to navigate these regulations.

Third-Party Verification

In some cases, companies seek third-party verification or certification for their claims. Independent organizations or certification bodies may assess and verify that the product meets certain standards or criteria. A good example is the USDA Organic label is a third-party certification for organic products.

Documentation and Records

It is essential to maintain thorough documentation of the research, testing, and verification processes. This documentation can be crucial in case of legal challenges or regulatory inquiries.

Finalize Labeling and Marketing

Once claims are substantiated and verified, they can be used in product labeling, advertising, and marketing materials. Companies must ensure that these claims are clearly and accurately communicated to consumers.

Legitimate Consumer Education

In addition to making claims, companies often provide information to educate consumers about the benefits and attributes of their products. This can include nutritional facts, ingredient lists, and explanations of specific claims.

Regular Monitoring and Compliance

Even after a product is launched, companies must monitor its compliance with claims and regulations. Regular testing and quality control measures help ensure that the product continues to meet its claimed standards.

Prepare for Future Challenges

If consumers or regulatory agencies raise concerns or challenges about a claim, the company must be prepared to address them promptly and transparently. This may involve further research or modifications to the claim.

The Importance of Substantiating Claims

Substantiating claims in the food industry is a rigorous process designed to protect consumers from false or misleading information. The process is also designed to allow companies to communicate the genuine benefits and qualities of their products. Claim substantiation is subject to oversight by regulatory authorities and may involve legal consequences if claims are found to be unsubstantiated or misleading.

The food industry claims substantiation process is designed to protect both consumers and producers.

Research at Biofortis

Biofortis is dedicated to protecting consumer health throughout the world by delivering a wide range of testing and consultancy services to the food, supplement, and nutrition industries. Biofortis supports this mission in two ways—through clinical trials and sensory and consumer insights testing. We specialize in clinical research targeting foods, ingredients, and dietary supplements that affect body structures, function, and overall health. Contact us with any clinical trial or scientific consulting needs.

The post Substantiating Food Industry Claims appeared first on Biofortis Research.

Although some believe that food manufacturers have been slow to reformulate their products, there are leading companies making strides in reducing sugar through reformulation. Let’s explore some of the approaches manufacturers are adopting to achieve sugar reduction.

Key points:

• Sugar is a major concern for consumers when making food and beverage choices.
• Reformulation efforts are particularly prevalent in confectionery and alcoholic beverages.
• Consumers show a preference for natural sweeteners over artificial ones in sugar reduction.

New and innovative sugars are emerging, providing additional options for manufacturers.

Why is Sugar Reformulation Important?

The IFIC’s 17th annual Food and Health Survey found that “low in sugar” was the second most popular attribute associated with healthy food among Americans, with 32% of participants selecting it. This indicates the significance of sugar in consumers’ perception of healthy eating. In Europe, a recent EFSA study showed that two out of three respondents have attempted to reduce their sugar intake at some point in their lives.

These findings underscore the importance of sugar reduction for consumers, creating a potentially lucrative market for food and beverage producers.

Which Sugar Products Are Being Reformulated?

Sugar reformulation efforts have been particularly prominent in the confectionery and alcoholic beverage sectors. Manufacturers are striving to reduce sugar content while maintaining taste and quality.

How is Sugar Reformulation Achieved?

To reduce sugar content while maintaining flavor, manufacturers are employing various strategies. These include incorporating additional ingredients with high flavor profiles, such as fruits, seeds, cocoa, and nuts. These ingredients not only contribute to taste but also allow companies to market their products as having added nutritional benefits, such as protein, vitamins, or fibers.

Additionally, sugar-free alternatives using high-intensity sweeteners like Stevia are gaining popularity. However, to balance the sweetness, formulators often introduce ingredients like cocoa powder to add a touch of bitterness.

Natural vs. Artificial Sugars

Consumer preferences are shifting towards clean labels and natural ingredients. Natural sweeteners, such as honey and stevia, are increasingly favored over artificial alternatives due to their plant-based and sustainable nature. This aligns with consumers’ values and allows manufacturers to make “naturally sweetened” claims.

Another emerging trend in sugar reformulation involves using natural syrups or extracts, including rice, oat, and other cereals. These natural sweetening agents are easily recognizable to consumers and provide an ideal choice for natural sweetening. Manufacturers can also make natural claims by incorporating these syrups into their reformulated products.

New Sugar Alternatives

Advancements in sugar alternatives offer promising possibilities for sugar reformulation. Innovations in Reb M stevia production, bioconversion, and precision fermentation show potential for reducing or even eliminating sugar while ensuring affordability and sustainability in the long run.

Flavor and taste modification techniques are also being explored. Marketed as natural flavors, these techniques can help reduce sugar content in products like baked goods where sweeteners like stevia are restricted.

The future of sugar reformulation is bright as consumer demand drives industry efforts. Manufacturers are increasingly motivated to meet these expectations, and the available options for achieving sugar reduction have never been more abundant.

Research at Biofortis

Biofortis is dedicated to protecting consumer health worldwide by delivering a wide range of testing and consultancy services to the food, supplement, and nutrition industries. Biofortis supports this mission in two ways—through clinical trials and sensory and consumer insights testing. We specialize in clinical research targeting foods, ingredients, and dietary supplements that affect body structures, function, and overall health. Contact us with any clinical trial or scientific consulting needs.

Original article posted by Mérieux NutriSciences.

The post Reformulation & Reduced Sugar appeared first on Biofortis Research.

Glutamine is predominantly used as an anti-fatiguing agent in sports nutrition. Several recent trends have shown glutamine supplementation being used to enhance overall physical performance. Is there merit in studying glutamine supplementation for multiple applications? The answer is yes, but let’s take a look at some details.

What is Glutamine?

Glutamine is an amino acid that is found in high concentrations in the muscles and blood. It is considered a non-essential amino acid, which means that the body can produce it on its own, although it can also be obtained from dietary sources such as meat, fish, and dairy products.

Glutamine plays a variety of roles in the body, including supporting immune function, maintaining gut health, and aiding in the production of energy during exercise. It is also needed for protein synthesis and is a building block for other important molecules in the body, such as glutathione, which is a powerful antioxidant.

During periods of intense physical activity or stress, the body’s demand for glutamine may increase, and it may become a conditionally essential amino acid. Some athletes and bodybuilders may choose to supplement with glutamine to help support their training and recovery. 

Evidence supporting the use of glutamine supplements in this context, however, is mixed and more research is needed to fully understand its effects.

Glutamine & Fatigue

The ‘energy’ that may be granted from glutamine supplementation has been linked to helping with fatigue. Many sports nutrition practitioners recommend glutamine as an anti-fatiguing agent.

During intense physical activity, the body’s demand for glutamine may increase, and it may become a conditionally essential amino acid. Glutamine is also involved in the production of energy. Some recent studies have linked glutamine to reduced fatigue and improved endurance in athletes.

Additionally, glutamine has been suggested to play a role in reducing fatigue associated with various medical conditions, such as cancer and chronic obstructive pulmonary disease (COPD). However, more research is needed to fully understand the effects of glutamine supplementation on fatigue in these populations.

Glutamine may have potential benefits for fighting fatigue, but more research is needed to fully understand its effects. Determining the optimal dosages and timing of supplementation is an area of study that desperately needs more research.

Future Applications of Glutamine

There are many potential applications of glutamine supplementation currently being researched. A recent joint study funded by the Sao Paulo Research Foundation listed 6 important findings:

1. Glutamine supplementation seems to increase muscle glycogen synthesis and reduce ammonia accumulation induced by exercise, especially when administered for long-term periods. A demonstration of the greater effect of glutamine in comparison to supplements containing carbohydrates or creatine monohydrates is needed.
2. Glutamine supplements may help indicate markers of muscle damage, such as blood CK and LDH levels.
3. While research has shown enhancement in regards to being an anti-fatiguing agent, glutamine supplementation seems to have limited effects on overall physical performance.
4. Supplements containing glutamine may present ergogenic effects, but many studies have been done on supplements with other nutrients combined with glutamine.  More studies assessing glutamine alone are needed. .
5. Glutamine supplementation may help increase overall glutamine availability. Due to its high stability, it may be a suitable option to be included in commercial products. 

Glutamine supplementation has shown many potential benefits but more research needs to be conducted. While its use as an anti-fatiguing agent shows merit, using glutamine to enhance general physical performance needs more research. 

Research at Biofortis

Biofortis is dedicated to protecting consumer health throughout the world by delivering a wide range of testing and consultancy services to the food, supplement, and nutrition industries. Biofortis supports this mission in two ways—through clinical trials and sensory and consumer insights testing. We specialize in clinical research targeting foods, ingredients, and dietary supplements that affect body structures, function, and overall health. Contact us with any clinical trial or scientific consulting needs.

The post Sports Nutrition: Glutamine appeared first on Biofortis Research.

Sports nutrition is a broad category that includes everything from diet to supplements. While many foods and supplements have been rigorously researched, new trends are showing up quickly— a pattern that shows no signs of slowing down.

What is Sports Nutrition?

Sports nutrition is the study and practice of nutrition as it relates to athletic performance. It involves understanding the specific nutritional needs of athletes, including the timing and composition of meals and snacks, and how these needs may vary depending on the sport, training regimen, and individual factors such as age, sex, and body composition.

Sports nutrition also involves understanding the role of macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins and minerals) in supporting athletic performance and recovery, as well as the importance of hydration and electrolyte balance.

Sports nutrition can also involve the use of supplements (protein powders, creatine, caffeine, etc.) to support athletic performance. It is important to note that while some supplements may be beneficial, others may have little to no effect, or even be harmful if used improperly.

What are Sports Nutrition Trends?

The answer to this question is constantly changing, as the word trend implies. That said, let’s take a look at the sports nutrition trends we are seeing in 2023.

Plant-Based Diets

More athletes are adopting plant-based diets, either partially or entirely, for health, environmental, and ethical reasons. Plant-based diets can provide sufficient protein, carbohydrates, and other nutrients to support athletic performance when properly planned.

Personalized Nutrition

Advances in genetic testing and other technologies are allowing for more personalized nutrition plans tailored to an individual athlete’s unique needs and preferences.

Gut Health

There is growing interest in the role of the gut microbiome in athletic performance, with a focus on consuming foods that support a healthy and diverse microbial community in the gut.

Keto & Low-Carb Diets

Some athletes are adopting low-carbohydrate or ketogenic diets in an attempt to improve endurance and fat-burning capabilities, but the evidence supporting these approaches in athletes is mixed.

Natural Foods

There is a trend towards consuming minimally processed and whole foods, such as fruits, vegetables, and whole grains, as opposed to highly processed and packaged foods.

Nutritional Supplements

While some supplements, such as protein powders and caffeine, are commonly used by athletes to support performance and recovery, there is increasing interest in more natural and plant-based supplements, such as adaptogens and herbal remedies.

Looking at Trends in Sports Nutrition

Researchers, dieticians, nutritionists, and food scientists need to keep up with trends to identify what warrants studying. This is extremely important, as new dietary trends and (especially) supplements are often not fully understood.

The rise of social media and other online platforms has allowed many people to have a voice when it comes to nutrition, exercise, and other areas of expertise. Nutrition & dietary trends, like anything else, can go ‘viral’ which may lead to far-reaching influence and effects. Constant research is necessary to determine what trends may have potential benefit and others that may have no effect or be potentially harmful.

Research at Biofortis

Biofortis is dedicated to protecting consumer health throughout the world by delivering a wide range of testing and consultancy services to the food, supplement, and nutrition industries. Biofortis supports this mission in two ways—through clinical trials and sensory and consumer insights testing. We specialize in clinical research targeting foods, ingredients, and dietary supplements that affect body structures, function, and overall health. Contact us with any clinical trial or scientific consulting needs.

The post Sports Nutrition Trends appeared first on Biofortis Research.

Postbiotics have been connected to a number of gut health benefits, along with some immune system and overall health. But what are postbiotics? Let’s take a look at each type of -biotic and what they are.

Prebiotics, Probiotics, & Postbiotics

Probiotics are healthy bacteria inside the gut that help support health by converting fiber into other beneficial compounds.

Prebiotics are nutrients, mainly consisting of fiber, that feeds the healthy bacteria in the gut.

Postbiotics are the beneficial compounds probiotic bacteria produce when they consume prebiotics.

What are Postbiotics?

In a nutshell, postbiotics are bioactive compounds that develop when probiotic bacteria feed on prebiotic food in your colon (mainly fibers). Postbiotics are technically considered waste products of probiotic bacteria but they offer many health benefits.

There are many types of postbiotics. Here is a list of common types of postbiotic compounds:

• short-chain fatty acids
• lipopolysaccharides
• exopolysaccharides
• enzymes
• cell wall fragments
• bacterial lysates (a mixture made from bacterial components)
• cell-free supernatants (a mixture of compounds produced by bacteria and yeast)
• various other metabolites such as vitamins and amino acids

Supplements based on postbiotic compounds are not yet widely available, as research is still being conducted on them. The easiest way to get postbiotic benefits at the moment is to eat more prebiotic foods, as postbiotics develop from probiotic bacteria consuming them.

Postbiotic Health Benefits & Potential Benefits

Postbiotics as a public health concept is new, but they have been linked to health benefits in the body for a long time. Here are some of the benefits that have been linked to postbiotics:

Immune system support. Postbiotics are known to have properties that can strengthen the immune system. Short-chain fatty acids can stimulate the production of healthy cells in the intestines, helping to control the body’s immune responses.

Reduce inflammation. Some postbiotic compounds, including supernatants from healthy bacteria, can increase the rate of anti-inflammatory chemical production. The cytokines that are found in some postbiotics can help reduce inflammation.

Possible benefits for digestive conditions. Postbiotics are being researched to discover how beneficial they may be for conditions including IBD, Crohn’s disease, and Ulcerative Colitis. Research is focused on the production of short-chain fatty acids in the gut and how postbiotic supplements may assist in this process.

Possible diarrhea treatment. Research is also currently being done on how postbiotics can help treat or possibly even prevent diarrhea. Early tests have shown postbiotic compounds working better than control group supplements.

More Potential Postbiotic Health Benefits

The following list includes potential postbiotic health benefits that are all being researched. There are no definitive conclusions on any of the health benefits below, but the data is promising enough to warrant further studies.

• Allergies
• Weight-loss
• Blood pressure
• Blood sugar
• May be better tolerated than probiotics

The potential benefits of postbiotics is exciting and new things are being discovered as ongoing research is conducted.

Postbiotics and Diet

Postbiotic supplements are not widely available. Current supplements at health food stores may not have enough research to back the benefits they tout. Postbiotics can, however, be naturally manufactured by the body by eating certain foods.

The list below contains sources of both pre-and probiotics, both important in the manufacture of postbiotic compounds.

Good Sources of Prebiotics

• garlic
• onions
• leeks
• asparagus
• barley
• oats
• flaxseed
• seaweed

Good Sources of Probiotics

• yogurt with live cultures
• sauerkraut
• kimchi
• miso
• tempeh
• kombucha

What We Know About Postbiotics

Research on postbiotic benefits in almost all areas is ongoing. What is known is that postbiotics are bioactive compounds that develop from probiotics consuming prebiotics. Postbiotics are technically a waste product, although they have been shown to be beneficial for our gastrointestinal health.

Due to the fact that postbiotics have shown a lot of promise in the areas of gut health, immune system health, and allergies, research has been ramping up over the last few years.

The post What Are Postbiotics? appeared first on Biofortis Research.

Poppy seeds have been part of traditional Middle Eastern and Mediterranean diets for thousands of years. In the past decade, both of those diets have become more popular in the US, as the health benefits have come into the limelight.

The seeds themselves come from the poppy plant, which is also associated with opioid medications. This is important to note because poppy seeds may contain small amounts of opioid compounds, which can obscure sensitive drug tests.

Poppy Seed Fiber

Fiber, found in abundance in poppy seeds, is important for the following reasons:

• Helps food progress through the digestive system. This helps avoid constipation and related ailments.
• Glucose control. Fiber can help control glucose levels in the blood, which helps in controlling conditions like diabetes.
• Helps lower LDL cholesterol in the blood. Fiber helps reduce low-density lipoprotein in the blood, a cholesterol associated with heart disease.
• Fills us up. Fiber can be tougher for the body to break down, which can help some people avoid overeating.

Poppy Seed Protein

Protein is important to the body when it comes to repairing cells and tissue. The body also uses protein in other processes like vision, blood clotting, hormones, immune response, and fluid balance.

Poppy seeds are a great source of protein, benefiting from the fact that the protein contained comes in a small package. 

Poppy Seed Risks & Side Effects

In some cases, poppy seeds can contain trace opioid compounds.

“A report from the European Food Safety Authority in 2011 said that poppy plant sap, which manufacturers use to make opioids, can sometimes contaminate the seeds. However, it is also true that food processing, such as cleaning and cooking, can reduce these compounds by around 90%.

To be completely safe, experts recommend that people limit the number of raw poppy seeds they eat to about 1 tbsp per 7 pounds (lb) of body weight. This means that someone who weighs 150 lb, or 70 kilograms, should not eat any more than 7 tbsp of raw poppy seeds at a time.”

The FDA currently has no listed recommendations for poppy seed consumption. It is worth noting, however, that poppy seeds may lead to failed drug tests, depending on the sensitivity of the test and the level of poppy seed consumption.

Poppy seeds can be great sources of nutrients the body needs to stay healthy. They also contain valuable vitamins and minerals including calcium, magnesium, and zinc.

The post The Health Benefits of Poppy Seeds appeared first on Biofortis Research.

The theme of this year’s National Nutrition Month is “Fuel for the Future,” with a focus on sustainability.  Wondering what it means to eat sustainably? We’ve got some tips to help you preserve the health of the earth while improving your own health and well-being.

Eating for the Earth

There are multiple ways to eat and shop in a way that supports the environment, including eating more plant-based proteins (while reducing meat consumption), reducing food waste, and buying local produce.

Prioritize Plant-Based Proteins

Especially as grocery costs rise, swapping your beef or poultry for a plant-based protein can cut down on costs, reduce your carbon footprint, and provide some additional health benefits.  Plant-based proteins include foods like beans, legumes, tempeh, tofu, and nuts. Meat production requires significant water and contributes to an increased carbon footprint, but producing plant-based proteins, specifically legumes, has been shown to improve soil health and biodiversity.

Reduce Food Waste

We’ve probably all had the experience of tossing a neglected bag of spinach at the end of the week. If you know you struggle to finish fresh produce, buying frozen and canned produce can be an excellent way to reduce food waste. Other ways to reduce food waste (and food-packing waste) include using creativity with leftovers, buying foods with minimal packaging, and opting for reusable containers and bags over disposable containers.

Buy Local

Buying produce at the farmer’s market (or even growing your own!) is a sustainable option because it cuts down on the amount of transportation – and carbon emissions – needed to get food from the farm to your table.

For more tips on sustainable eating, visit the U.S. Department of Agriculture’s Website.

Health Benefits of Eating Sustainably

Can eating for the environment help you live longer? It’s possible! One study published in JAMA Internal Medicine suggests that eating more plant proteins may lengthen lifespan. Plant-based proteins are generally low in saturated fat and have fiber, which is beneficial for blood sugar management, heart health, digestion. Even for plant-based proteins with fat, like nuts and seeds, these are healthy fats that may benefit cardiovascular health.

Eating fruits and vegetables – whether canned and frozen or fresh from the farmer’s market– are also beneficial for our health. A study published in the Lancet found that a plant-rich diet, including fruits, vegetables, and plant-based proteins, may reduce the risk of cardiovascular disease.  Fruits and vegetables contain fiber, vitamins, antioxidants, and minerals help keep our bodies healthy. Especially in the hot summer months, fruits and vegetables can help with our hydration due to their high water content. When opting for frozen or canned produce, opt for for labels like “no added sugar” and “low sodium”.

Needs some inspiration to start your sustainability journey? Check out these ideas for some nutritious, sustainable meal swaps to fuel your future:

• Black Bean Tacos: replace the beef or ground turkey with low-sodium canned black beans)
• Sweet Potato Chili: swap the beef for an extra can of beans and chopped sweet potato and add extra fresh or frozen veggies like bell peppers, carrots, celery, or whatever you enjoy
• Egg Scramble: swap the eggs for crumbled, firm tofu and season with your favorite herbs and spices. Worried about missing the classic yellow color? Use a dash of turmeric.

The post National Nutrition Month: Fuel for the Future appeared first on Biofortis Research.

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

The post Heavy Metals in Food & the Closer to Zero Campaign appeared first on Biofortis Research.

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!

The post Reducing Sugar in Foods Through Reformulation appeared first on Biofortis Research.

As doctors and researchers have continued to learn more about COVID-19, they have also been learning about the effect of preexisting conditions and the risk for serious COVID. This data may be able to help determine who is most at risk for serious COVID-related complications.

Some researchers, however, have noted that much of the available information is anecdotal and COVID-19 severity is related to more than just preexisting conditions. A recent study conducted by researchers at Purdue University and the UAE College of Information Technology analyzed data from 54 published studies on COVID-19 and its effects on other conditions.

Preexisting Conditions & COVID-19

Among the 54 articles evaluated by researchers, cancer, kidney disease, and stroke were the most common complications listed as caused by COVID-19. Diabetes, hypertension, and cholesterol levels were commonly listed as being associated with more severe COVID-19 cases.

As with most illnesses, however, those with preexisting conditions are more likely to have complications than those without. Preexisting conditions can change how a person’s body works, making it harder to discover the impact of a virus like COVID-19.

Further, preexisting conditions may be caused by unhealthy environmental factors or lifestyle choices. These factors may still be present in patients who have had COVID-related complications and may be related to the severity of COVID as well.

Does General Health Correlate with COVID-19 Severity?

Researchers note that associating cancer, kidney disease, and stroke with COVID-19 should be carefully interpreted. This is not only due to the sample size in the studies, but also because patients could have other risk factors that affect illness in general.

Age, a history of smoking, or other clinical conditions suggests that other factors might be associated with poor COVID-19 outcomes rather than apparent comorbid conditions. Further research regarding this relationship and its clinical management is needed for a definitive conclusion.

Research at Biofortis

Biofortis is dedicated to protecting consumer health throughout the world by delivering a wide range of testing and consultancy services to the food, supplement, and nutrition industries. Biofortis supports this mission in two ways—through clinical trials and sensory and consumer insights testing. We specialize in clinical research targeting foods, ingredients, and dietary supplements that affect body structures, function, and overall health. Contact us with any clinical trial or scientific consulting needs.

The post COVID-19, Illness, & Disease appeared first on Biofortis Research.