A Telford-based business supplying cheese and dairy products to food manufacturers and the food service sector has had its best year yet, despite the triple challenge of Brexit, Covid and global supply chain disruption.
Fi Global is enabling ingredients suppliers to join the online sourcing revolution with a year-round Sample Store platform in partnership with 1-2-Taste, in addition to a dedicated Sample Store for exhibitors at Fi Europe Online.
Hoffmann, a global provider of high-quality packaging for infant-food, nutritional and wellbeing products, has upgraded its manufacturing facility in The Netherlands to include a dedicated tins production line for baby milk powder products. Now installed and operating in a segregated room for food-grade compliance, the new line is currently servicing a major customer in the […]
Following JECFA (Joint FAO/WHO Expert Committee on Food Additives) approval, the Codex Alimentarius (Codex) has adopted the processes of bioconversion and fermentation used for the production of Reb M into its guidelines. This addition enables PureCircle by Ingredion to sell Reb M and a range of proprietary blends from its bioconversion process as well as […]
A study [i] published recentlty in Frontiers of Nutrition conducted by Perfood, Germany, in collaboration with the University of Lübeck, Germany, demonstrates that BENEO ingredients support a personalised nutrition approach. BENEO’s first citizen science study conducted under real-life conditions further confirms the health benefits of BENEO’s slow-release carbohydrate Palatinose™ and the prebiotic fibre Orafti®Synergy1 [ii]. The results show that both ingredients improve blood glucose control and that the latter also beneficially modulates gut microbiota through a significant increase in beneficial bifidobacteria.
This is the first study of its kind to investigate the effects of a BENEO diet combining Palatinose™ and Orafti Synergy1 in healthy adults in a real-life situation using the citizen science approach. Instead of controlled conditions where all participants eat and drink in a strict and well-controlled manner during the trial, participants in this study consumed BENEO’s ingredients in addition to their normal diet. The effects observed were robust even in such a very heterogenous population and not overruled by the habitual diet and usual lifestyle.
Palatinose (isomaltulose) is the only fully digestible and slow-release carbohydrate (disaccharide), providing standard carbohydrate energy (4 kcal/g) and a low glycaemic response (GI32).
Palatinose ©BENEO
Orafti Synergy1 (oligofructose-enriched inulin) is a unique composition of inulin and oligofructose. It is a dietary fibre and at the same time a scientifically proven prebiotic, confirmed by International Scientific Association for Pro- and Prebiotics (ISAPP). Chicory root fibres are not digested by human enzymes and are thereby unavailable for glucose release into the blood stream meaning their consumption does not raise blood glucose levels. In the colon they are fully and selectively fermented by beneficial bacteria. As proven prebiotics, their intake is associated with several health benefits.
Two dietary interventions
Two dietary interventions were included in the study, targeting the support of blood glucose management, as well as the gut microbiota by increasing the beneficial bacteria (Bifidobacteria). The participants took part in a test phase over 14 days during which, in addition to the habitual diets, over three days they consumed drinks with either 30 g sucrose or 30 g Palatinose twice a day (for breakfast and lunch together with the habitual meal). Orafti Synergy1 (10g/d) was added to their usual dinner for 11 days. Continuous blood glucose monitoring (CGM) was applied to evaluate the blood glucose response throughout, with stool samples collected at the beginning and end of the test phase and analysed using a gut microbiome RNA sequencing technique to measure the compositional changes of the gut microbiota.
The findings highlight the added value of BENEO’s ingredients for everyday life through various applications. When added to the individual diet, beneficial effects that were previously shown in controlled clinical studies could also be demonstrated in an habitual diet situation. In comparison to sucrose, Palatinose showed a lower blood glucose response, a lower and more balanced blood glucose profile for the day, plus a slow release and sustained glucose supply. The positive effects of Orafti Synergy1 supplementation were also demonstrated in this real-life situation through a significant increase in beneficial bifidobacteria and a significant decrease in glycaemic variability over time. The decrease in glycaemic variability over time was irrespective of the carbohydrate consumed and therefore is a beneficial effect that can be regarded as synergistic to the Palatinose related effects on blood glucose management. These latest findings demonstrate that the combination of Palatinose and Orafti Synergy1, independently of each other, supports blood glucose management for improved metabolic health. Therefore, incorporating these functional ingredients as part of a healthy diet can improve the diet quality, also in the context of personalised nutrition, and contribute to overall better health.
Real life
Anke Sentko, Vice President Regulatory Affairs & Nutrition Communication at BENEO comments: “For the first time, the health benefits of our ingredients that have already been proven in numerous clinical studies under controlled circumstances, are now confirmed in complex real-life situations. These recent study results show that food choices matter and demonstrate how functional ingredients can help to support health. The study design also demonstrates that both BENEO’s Palatinose and Orafti Synergy1 deliver health benefits in the context of personalised nutrition by addressing individual dietary needs, a diet approach that is appreciated by more and more consumers when it comes to topics such as weight management and ensuring a healthy body and mind.
“Furthermore, the demonstration of the synergetic effect of the two ingredients related to the decrease in glycaemic variability over time was particularly exciting for us: it finally confirms that microbiota composition and blood sugar management are closely interrelated. Therefore BENEO’s functional ingredients Palatinose and Orafti Synergy1 offer a holistic approach.”
References
i. Kordowski A, Künstner A, Schweitzer L, et. al. (2022) PalatinoseTM (Isomaltulose) and Prebiotic Inulin-Type Fructans Have Beneficial Effects on Glycemic Response and Gut Microbiota Composition in Healthy Volunteers – A Real-Life, Retrospective Study of a Cohort That Participated in a Digital Nutrition Program. Frontiers in Nutrition 9 (7 March 2022). doi: https://doi.org10.3389/fnut.2022.829933
ii. Orafti®Synergy1 is an oligofructose‐inulin combination containing shorter chain inulin (oligofructose DP < 10) and longer chain inulin (inulin DP ≥ 10) in an approximate 50:50 ratio ± 10% each. Beneo‐Orafti, Tienen, Belgium
Puratos and ReGrained have established a partnership to provide upcycled solutions for the commercial baking industry through an exclusive collaboration and supply agreement. With their complimentary areas of expertise, ReGrained and Puratos are well-positioned to offer ‘sustainable’ solutions that are increasingly in demand in the food industry.
ReGrained’s Upcycled Food Lab is a leading innovation platform for upcycled product development. ReGrained SuperGrain+, its first certified upcycled ingredient derived from brewer’s spent grain, delivers a minimum of 3.5-times the dietary fibre and 2-times the plant protein of whole grain flours while lowering net carbs. The international group Puratos brings an unparalleled depth of global expertise in natural fermentation, health and wellbeing, enzyme-based technologies, and consumer insights. Together, they share a customer-centric and agile approach for creating scalable and highly marketable baked goods.
Regrained’s SuperGrain+
Bakery is big business in the United States. The industry exceeded $55 billion in 2020 and is projected to grow at a CAGR of 4.8% by 2027. Consumer tastes and expectations for baked goods are rapidly shifting to more healthy, low-carb and high-fibre options in convenient formats. Concurrently, 42% of consumers report an increased awareness of the environmental impact their food choices represent, while consumer consciousness of the positive impact food waste mitigation has on the climate crisis has grown 71% since 2019.
“This partnership offers powerful tools for the commercial baking industry to unlock the upcycled food opportunity at scale,” said Dan Kurzrock, Founder & CEO of ReGrained. “Together we can bring clean, elevated nutrition, superb flavour and real sustainability to some of human civilization’s most time-honored food traditions.”
Michael Gleason, Product Manager of Bakery for Puratos USA, said: “Puratos aims to be the most reliable partner in innovation for the baked goods and chocolate market, which is why we invest so heavily in research and development. We’re committed to helping the next generation create a better and healthier world for all. ReGrained’s leadership in upcycled food innovation is a great fit with our strategic mission.”
The VTT-led FAN Helsinki Hub organises a completely free-of-charge acceleration programme for agritech and foodtech startups solving global food system challenges. Applications can be submitted until the end of February. Ten innovative startups will be selected for the four-month programme and they will receive individual mentoring from academic and commercial programme partners. To date, the FAN Helsinki acceleration programme alumni have raised over €40 million in funds.
EIT Food is Europe’s largest agrifood startup community bringing together entrepreneurs with one goal: solving the global food system challenges through science and technology-based innovations. The EIT Food Accelerator Network’s (FAN) seven hubs provide acceleration programmes to support science and breakthrough of technology-driven startups. The startups are guided by local mentors and partner organisations. They will also have access to a global partner network, including over 40 companies such as Danone, Pepsico, John Deere, Döhler and Zoetis.
In the past two years, the EIT FAN Helsinki hub has supported the growth of 20 selected agrifood startups. The Helsinki hub is led by VTT Technical Research Centre of Finland, and the University of Helsinki continues as its main partner. One of the programme’s main goals is to help the startups raise funds – to date, the FAN Helsinki acceleration programme alumni have raised over €40 million in funds.
“We are now on the lookout for applications by innovative agrifood startups with a focus on sustainable agriculture or digital traceability. We accept applications from all pre-seed stage startups across Europe. As the FAN Helsinki Hub is in the geographical proximity of the Baltics and Poland, we would love to welcome teams also from that area this year. Previously we have selected teams from Finland, Sweden, Belgium, and Austria,” says VTT’s Co-Creation Manager and EIT FAN Helsinki Hub leader Mirva Lampinen.
The application period for Helsinki hub’s third acceleration programme runs until the end of February. A panel of impartial experts will select ten teams for the four-month programme starting in June.
The EIT FAN acceleration programmes provide startups with a unique opportunity to receive high-quality mentoring without future commitment or fees. Last year, one of the FAN Helsinki acceleration programme’s participants, Volare, found themselves quickly at the same table with the programme’s corporate partner, the Paulig Group.
“We started facilitated discussions with the Paulig Group during the programme, and the discussions led to a collaboration. We now have inspiring plans for the future together. The EIT FAN Helsinki programme provided us with many tools, sparring, and connections that have enabled us to achieve so much in such a short time,” says Volare’s COO, Jarna Hyvönen.
The FAN Helsinki acceleration programme has received excellent feedback from the participating startup teams.
“Since completing our EIT FAN participation in the autumn of 2020, things have been progressing exponentially at Mycorena. Most notably, we closed a €7.7 million funding round in June of the following year, a process that was greatly helped by the insights on fundraising and due diligence processes from the programme and its fantastic mentors. Without EIT FAN, we would not be where we are today,” says Helsinki programme alumnus Anton Johansson, CFO at Mycorena.
Last year, the FAN Helsinki Hub received over 80 applications from 21 countries, which made it possible to select a high-quality set of teams for the programme. The Helsinki Hub has facilitated over 40 matchmaking sessions and run 7 EIT funded pilots during the past two programmes. This year, the target is to increase the number of pilot projects.
The EIT FAN grew by another regional hub last November when the French hub was opened in Paris. The network also gained a new global partner from the international food markets, International Flavors and Fragrances IFF. The EIT FAN core partners provide unique collaboration opportunities to all startups in the programme.
The EIT FAN Helsinki hub consists of a vast network of local experts and mentors with both commercial and academic backgrounds as well as the programme’s local corporate partners. The 2022 programme will start on June 8th.
This year the Helsinki Hub welcomes a new corporate partner to the acceleration programme, Lantmännen Group.
“Lantmännen is excited to join EIT FAN Helsinki Hub. We strongly believe that, in the future, breakthrough innovations and disruptions require collaboration between different players in the agrifood ecosystem. Therefore, we look forward to exploring opportunities together with the startups but also providing them with support and contacts,” says Nina Tuomikangas, Project Manager Innovation at Lantmännen Group R&D.
Register and apply here: https://entrepreneurship.eitfood.eu/accelerate/
Simone Boitelle, Director Global Corporate Affairs FrieslandCampina (left), Yann-Gaël Rio, Danone’s Global Vice-President for Nature & Agriculture (centre) and member dairy farmer Edwin Daatselaar (right)
A three year collaboration between FrieslandCampina and Danone has led to more than 17% reduction in greenhouse gas (GHG) emissions (measured from 2015 to 2020). This reduction has been realised through FrieslandCampina’s dairy farmers implementing sustainable farming practices and green energy projects. This is applied for dairy ingredients specifically provided to Danone. FrieslandCampina used the Annual Nutrient Cycling Assessment to track progress resulting from the sustainable farming practices. This extensive monitoring tool is used by almost 10,000 FrieslandCampina member dairy farms and gives farm specific insights, such as the size of their carbon footprint.
Committed to making our food system more sustainable, FrieslandCampina and Danone are both running extensive sustainability programmes to reduce their environmental impact. Both companies have committed to reaching net zero, as one of their climate goals, as well as improving soil health and biodiversity. One of the ways to achieve these goals is through regenerative agriculture practices. FrieslandCampina and Danone both want to support farmers on the journey towards a sustainable future, which led to this partnership.
Simone Boitelle, Director Global Corporate Affairs FrieslandCampina noted: “For over 150 years already, FrieslandCampina believes in cooperation to achieve great results. And this collaboration is yet another great example. Supporting farmers to produce milk in balance with nature, is the key to a more sustainable, climate neutral and nature positive future. I am very proud of our member farmers who make this possible, they deserve the stage for these strong results!”
Yann-Gaël Rio, Danone’s Global Vice-President for Nature & Agriculture, added: “Sustainable dairy farming is a key priority in Danone’s journey to achieving net zero emissions. This partnership demonstrates that by combining our expertise, we can accelerate the adoption of regenerative agriculture practices to help reduce the climate impact of dairy farming. While this is a great step, there is more to be done, and we are looking forward to supporting more farmers in their transition by extending this partnership for an additional three years.”
Depending on the nature of their farm, dairy farmers can take different measures to reduce their greenhouse gas emissions. The impacts from the measures implemented were tracked through the Annual Nutrient Cycling Assessment. Some examples of the measures taken are:
The positive results from this partnership encouraged Danone and FrieslandCampina to extend the collaboration for an additional three years. The two companies will continue their efforts together with the goal to reduce GHG emissions resulting from the production of ingredients sourced from FrieslandCampina by over 7%. This would result in almost a 25% GHG emission reduction over the course of the multi-year collaboration.
In the coming years, FrieslandCampina and Danone say they will continue their joint efforts to create innovative solutions to scale up and accelerate the transition to regenerative farming.
Danish biotech company Biosyntia and the Munich-based WACKER Group will form a partnership to develop a large-scale production process for fermentation-based biotin. The aim of the collaboration is to make fermentation-based biotin available for the market as a sustainable, non-chemical, European-sourced alternative. The biotin currently available on the market is synthetically produced from non-renewable petrochemicals.
Biotin, also known as vitamin B7, is a coenzyme for the metabolism of proteins, fats and carbohydrates. The European Food Safety Authority (EFSA) attributes health-promoting effects to biotin, including, for example, that it contributes to normal functioning of the nervous system and macronutrient metabolisms as well as to the maintenance of normal skin and hair.
Demand for biotin, which is also used as a dietary supplement, is rising sharply – driven by the health and well-being trend. A recent study predicts growth of around 10 percent per year in the coming years. In 2026, the global biotin market is expected to reach a volume of US$376 million.
WACKER and Biosyntia will jointly develop a large-scale biotin production process based on sustainable fermentation. The companies are dedicating considerable R&D resources in a multi-year program, which will build on Biosyntia’s world-leading biotin technology. Only plant-based raw materials will be used in the fermentative production.
“Demand for more natural products is increasing – and with it the need for companies to use ingredients that are sustainable. Producing active ingredients from advanced fermentation is the future of production,” explained Martin Plambech, CEO of Biosyntia.
Biotin has a wide range of applications in food & beverages, infant nutrition, nutraceuticals, pet food, animal feed, pharmaceuticals and cosmetics.
“With fermentation-based biotin, we want to offer customers a non-chemical, sustainable alternative that is produced in Europe,” said Susanne Leonhartsberger, President of WACKER Biosolutions, WACKER’s life science division.
Biosyntia is considered a global leader in the development of fermentation processes for production of selected small molecules. The Danish biotech company has a proprietary microbial technology platform, on which it is building a rapidly growing pipeline of active ingredients for the beauty and nutrition industries. WACKER brings strong expertise in biotechnological process development and industrial-scale fermentation to the partnership. The company also has a deep understanding of requirements and regulations of the food and nutraceutical industry. WACKER offers a broad portfolio here, including fermentation-based L-cysteine and solutions for formulating effective dietary supplements.
Two thirds of consumers living in the UK, Denmark, Sweden and Germany do not see nutrition as part of a sustainable diet, which could lead to them becoming ‘nutrition blind’ and have unintended consequences for their health. These are the findings of a recent survey of more than 8,000 consumers in these countries conducted by YouGov on behalf of Arla Foods, a Danish multinational cooperative and Scandinavia’s largest producer of dairy products.
While most consumers in the four countries say that they try to make sustainable choices wherever they can, their focus is mostly on carbon footprint, biodiversity, packaging and animal welfare. The nutritional value of the food product is to a much lesser extent being considered when choosing a sustainable diet. Only one in three (34%) consumers say that they associate nutrition with sustainable diets.
Sustainable diets, as defined by the Food and Agriculture Organisation of the United Nations, consist of multiple essential components which include the environmental impact but also the nutritional value of the diet.
Professor Judy Buttriss, public health nutritionist and former Director General of the British Nutrition Foundation from 2007 to 2021 commented on the survey results: “It’s great that we continue to grow our awareness of how food production and our diets affect the climate and nature. However, this research shows that many people tend to overlook the other determinants of sustainable diets, especially nutrition, which has always been the fundamental purpose of food and an essential factor for our long-term physical and mental well-being. Becoming ‘nutrition blind’ can have unintended consequences for our health and we need to bring nutrition back into the conversation about sustainable diets.”
With more than half of the European population overweight and every sixth person obese according to the World Health Organization (WHO), overnutrition is by far the most serious nutrition-related health issue in Europe. However, there is also a third and more hidden problem in both developing and developed countries, which is often seen in combination with obesity: low intakes of micronutrients (vitamins and minerals).
Lea Brader, Nutrition Scientist, Arla Foods, explained: “People at risk of micronutrient deficiency might not realise it. If your diet is poor, you can still get your energy from the macronutrients such as carbohydrate and fat. However, you don’t necessarily get sufficient amounts of micronutrients such as iron, zinc, calcium, iodine, vitamin A, B-vitamins, and vitamin C. This is why micronutrient deficiency is also called ‘hidden hunger’.”
WHO has estimated that more than two billion people globally suffer from ‘hidden hunger’ and that 20% of these are Europeans. In the UK, the National Diet and Nutrition Survey has documented a general decline in intake of some vitamins and minerals over the period from 2008 to 2017, particularly in adolescents. For example, the survey shows that approximately every fifth teenage girl and around every seventh teenage boy in the UK has a low intake of calcium, vitamin B2 and iodine.
Encouragingly, Arla’s survey shows a clear desire among Northern European consumers to find out more information about how to make their diets more sustainable. However, half (49%) of them feel confused about how to eat sustainably and 52% state that they would like more information.
Brader said: “With tonnes of information in the public domain that may or may not be scientifically validated, it can certainly be difficult to decide on what to eat to stay healthy and live sustainably. A good place to start is to follow your national dietary guidelines.”
Official dietary guidelines promote diets that are nutritious, accessible, affordable and culturally acceptable. More and more countries have started to also include consideration of the climate impact of the food as well as food waste issues.
The survey was conducted by YouGov of 8,212 consumers in the UK, Denmark, Sweden and Germany from 20-24 September 2021.
‘Sustainable Diets are those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy while optimizing natural and human resources.’
https://www.un.org/en/academic-impact/shifting-sustainable-diets
Arla Foods
https://www.arla.com/
March 2024
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