Turmeric, the herb du jour, has long outgrown its reputation as merely a flavorful spice. Promising clinical data plus powerful marketing campaigns heralding turmeric’s antioxidant and anti-inflammatory health benefits have turned this rhizomatous plant into a star. The result? Sales are up-way up.

, turmeric was the number one bestselling herbal ingredient in U.S. natural and health food stores, with more than 30% sales growth in 2013–2014 alone, according to the American Botanical Council’s (Austin, TX) annual 

 U.S. herbal dietary supplement sales report. 

’s report on 2015 herbal sales isn’t out yet, but if we were to bet, we’d anticipate similarly stellar results.

Scientists and consumers are now simply fascinated by what turmeric and its active constituent, curcumin, can do for health. But what exactly is all the fuss about? Turmeric’s claim to fame is a seemingly unending roster of emerging studies pointing to potential, wide-ranging applications for the golden spice and its extracts. Let’s take a look at some of the latest health indications under investigation. All research described herein concerns the turmeric species 

Thanks to its anti-inflammatory action, curcumin may be a promising exercise recovery aid. Researchers at the University of North Texas reported that a curcumin extract reduced inflammation markers in adult subjects after exercise.

Study participants who consumed 400 mg/day of the Longvida brand of curcumin extract experienced a reduced increase in creatine kinase (CK) and inflammatory cytokines after a leg press exercise, compared to a placebo group. Among the curcumin group, researchers observed significantly smaller increases in CK (-48%), TNF-α (-25%), and IL-8 (-21%).

Interestingly, despite a smaller rise in inflammatory markers, researchers noted that subjects didn’t necessarily

 any improvement in muscle soreness, based on questionnaires the subjects completed. But, according to Longvida’s supplier, Verdure Sciences (Noblesville, IN), this is not unusual. “Inconsistencies in a reduction in soreness are expected, as soreness is a very subjective measurement,” says Sonya Cropper, vice president of marketing and innovation. That may also explain inconsistencies in soreness measures in previous studies on curcumin and exercise.

 may not necessarily impact function, but the North Texas study researchers noted that muscle 

 “directly interferes with muscle function (

reduced range of motion, reduced contractile ability, etc.),” even if the athlete does not immediately perceive the inflammation.

Here’s where curcumin may help. One primary way by which curcumin lowers body inflammation is by inhibiting COX-2, an enzyme that triggers inflammation. (Non-steroidal anti-inflammatory drugs are used for the same purpose, by the way.) A significant amount of scientific literature has already outlined the COX-2 effect, and now other proposed mechanisms for curcumin’s anti-inflammatory properties are under investigation.

Elsewhere in the sports market, OmniActive Health Technologies (Morristown, NJ) is assessing its CurcuWin curcumin extract for effects on arterial stiffness after exercise.

 Lynda Doyle, OmniActive’s vice president of global marketing, says this will be the first public study on curcuminoids and arterial stiffness. The results could complement results of another OmniActive study, presented in April, which found the company’s curcumin significantly increased flow-mediated dilation (the ability of blood vessels to expand and contract) in adults after exercise.

Reduced arterial stiffness and increased flow-mediated dilation may also translate to significantly better heart health outcomes. According to Doyle, a mere 1% increase in flow-mediated dilation reduces one’s heart disease risk by 9%–17%. In OmniActive’s study, flow-mediated dilation increased by a mean 2.8%.

Just as inflammation harms a human’s inner organs and muscles, it can also hurt what’s on the outside-the skin. Enter curcumin. Indena SpA (Milan, Italy) funded a 2015 study on its Meriva curcumin and psoriasis improvement. In the study, curcumin was found to enhance the effect of topical steroids.

In addition, two recently completed studies involving the National Cancer Institute will soon inform the public of any potential benefit of curcumin on radiation-induced dermatitis.

 The same curcumin extract used in these studies, Curcumin C3 Complex from Sabinsa Corp. (East Windsor, NJ), appeared to reduce this kind of dermatitis in a 2013 study in breast cancer patients.

There is also much more to explore between curcumin and brain health. A number of contemporary curcumin studies are focusing on Alzheimer’s disease, with early data hinting that curcumin can help promote the elimination of amyloid protein plaques from the brain.

“Alzheimer’s is thought to be due in part to the accumulation in the brain of protein tangles or plaques, which not only disrupts the transmission of nerve signals but also ends up ‘choking’ the nerve cells,” says Verdure Sciences’ Cropper, whose company’s Longvida extract has been studied in several trials related to this theory. In addition, an ongoing study on Theracurmin curcumin from Theravalues Corp. (Tokyo) is utilizing brain scans of elderly subjects to see how this particular curcumin extract may affect the presence of these protein tangles over time.

Long-term environmental stressors can also influence the health of the brain, says Anurag Pande, PhD, Sabinsa’s vice president of scientific affairs. Over time, Pande says, such factors may activate or deactivate certain genes, which may trigger development of diseases like schizophrenia. Fortunately, curcumin may potentially affect epigenetic mechanisms related to inhibition of various diseases such as schizophrenia, he says. Safety and efficacy studies are already underway to assess curcumin’s usefulness alongside antipsychotic drugs,

 are part of the exploration, and exercise

Cancers are associated with symptoms of severe inflammation. For this reason, researchers are increasingly considering curcumin’s potential to support cancer therapy.

Notable ongoing and recently completed curcumin studies on cancer include those on Meriva curcumin extract from Indena, as well as BCM-95 curcumin extract from Arjuna Natural Extracts Ltd. (Kerala, India) and Dolcas Biotech LLC (Landing, NJ). Multiple other curcumin suppliers are also engaged in the field. Projects are exploring the safety of curcumin extracts when used by cancer patients, potential harmonization between curcumin and chemotherapy drugs, and changes in overall quality of life with curcumin use. Early data even suggest that curcumin might have an effect on tumor growth. With some luck­-and pending significant positive clinical results, of course-the application of curcumin in cancer therapy could be widespread, with potential benefits for patients suffering from prostate cancer,

The golden spice and its derivative curcumin appear to be antibacterial, as evidenced by recent studies on their effects on pathogens. In these studies, turmeric and curcumin extracts have suppressed growth of undesired food-borne bacteria such as 

 and bacteria that are transmitted in healthcare settings. Efficacy may depend on the curcumin extraction method

-for instance, whether extracted with water versus ethanol-and efficacy may even improve with a fermented turmeric extract.

 One recent study even found an antibacterial effect with a mere crude turmeric paste.

Potential applications for curcumin as an antibacterial agent may include using it as a feed additive

 for infected livestock, or even sprinkling it on vegetables and meats intended for human consumption.

 A recent study on the NovaSol curcumin extract from Frutarom Ltd. (Haifa, Israel) took the latter approach, using curcumin to decontaminate cucumber, pepper, and chicken meat for up to 48 hours.

Turmeric isn’t popularly used as an antibacterial agent yet, but it’s already approved as a food additive for coloring purposes in the United States and the European Union.

Turmeric’s antibacterial quality can also apply to oral care. Recent studies show antibacterial benefits when curcumin was applied directly to teeth

 or mixed in media cultivated with periodontal pathogens.

Curcumin’s anti-inflammatory properties may also lend other oral benefits. For instance, researchers are exploring whether a turmeric mouth rinse may help relieve chemotherapy-associated mucositis.

The current market for turmeric-based oral care is limited, but more positive data could grow the herb’s popularity in retail mouthwash and toothpaste products.

On a final note, while promising research has been published on turmeric and its extracts, manufacturers need to remember that not all turmeric extracts are the same. The type, bioavailability, absorption, metabolism, and systemic elimination of turmeric nutrients can differ vastly from one supplier’s ingredient to another. In fact, most curcumin suppliers claim that outcomes in certain studies were only possible thanks to their unique curcumin delivery system and its bioavailability benefits. It’s always best to check with individual turmeric and curcumin suppliers to consider published science on their own particular raw materials and extracts, as well as other pros and cons that might motivate a purchase.

Ever since science on turmeric and curcumin picked up, manufacturers have increasingly sold turmeric as more than a standalone spice. Now well established in the dietary supplement market, turmeric is taking a turn into ready-to-drink (RTD) products.

In beverages, turmeric has progressed from turmeric milk, a traditionally consumed Indian drink, to a range of modern RTD products containing the spice and/or its extract. Still, there are obvious limitations to the adaptability of turmeric to beverages, depending on the ingredient you use. Turmeric’s textural properties, orange–yellow color, and pungent spiciness don’t always harmonize with the liquid format or with other ingredients in RTD beverages.

When challenges arise, a different kind of turmeric might do the job. Curcumin expert Sabinsa Corp. (East Winsor, NJ) is one supplier breaking big ground for curcumin in beverages. The company recently introduced UC3 Clear, a soluble 

 ingredient that ultimately prevents residual curcumin from settling at the bottom of a beverage bottle.

You could also try an entirely different turmeric species altogether. Temple Turmeric, which retails more than a dozen different RTD turmeric beverages, says it is the first to market an RTD beverage with 

, also known as mango ginger or white turmeric. This species of turmeric may not contain as many curcuminoids as 

 but it’s not without its own health benefits; plus, its fruity aroma and flavor and lighter color suit beverages especially. The remainder of Temple Turmeric’s drink line is formulated with the trademarked Hawaiian Oana Turmeric, a domestic variety of 

 that has deep color but is sweeter to taste than conventional Indira yellow turmeric.

According to Temple Turmeric founder and CEO Daniel Sullivan, another trend to watch out for in the turmeric RTD space is a combination of ingredients for gut health. Fermented ingredients, apple cider vinegar, and ginger can complement turmeric’s flavor and function.

Turning back to the supplements space, while turmeric pills and powders are marketable on their own, manufacturers are also combining turmeric with other complementary nutrients. Omega-3 supplement specialist Nordic Naturals just launched a soft gel product that marries fish oil and curcumin. Other omega-3 retailers are promoting similar formulas, with the presumed intention of increasing the anti-inflammatory potential of their products.

U.S. Herbal Supplement Sales Up 6.8% in 2014

Soluble Curcumin May Have Big Implications for Turmeric Beverages

Curcumin Reduces Symptoms of Exercise-Induced Muscle Damage, Study Suggests

Turmeric: 2015 Ingredients to Watch for Food, Beverage, Supplements

McFarlin BK et al., “Reduced inflammatory and muscle damage biomarkers following oral supplementation with bioavailable curcumin,” BBA Clinical, vol. 5 (June 2016): 72–78

ClinicalTrials.gov Identifier: NCT02281981

Oliver JM et al., “Novel form of curcumin improves endothelial function in young, healthy individuals,” The FASEB Journal, vol. 30, no. 1, supplement lb340 (April 2016)

Antiga E et al., “Oral curcumin (Meriva) is effective as an adjuvant treatment and is able to reduce IL-22 serum levels in patients with psoriasis vulgaris,” 

ClinicalTrials.gov Identifier: NCT01246973

ClinicalTrials.gov Identifier: NCT01042938

Ryan JL et al., “Curcumin for radiation dermatitis: a randomized, double-blind, placebo-controlled clinical trial of thirty breast cancer patients,” 

ClinicalTrials.gov Identifier: NCT01383161

ClinicalTrials.gov Identifier: NCT01875822

ClinicalTrials.gov Identifier: NCT00099710

ClinicalTrials.gov Identifier: NCT01022632

ClinicalTrials.gov Identifier: NCT01928043

ClinicalTrials.gov Identifier: NCT01811381

ClinicalTrials.gov Identifier: NCT01917890

ClinicalTrials.gov Identifier: NCT02724202

ClinicalTrials.gov Identifier: NCT01859858

ClinicalTrials.gov Identifier: NCT02017353

Gul P et al., “Antimicrobial activity of turmeric extract and its potential use in food industry,” 

Mohamed SA et al, “Influence of solid state fermentation by Trichoderma spp. on solubility, phenolic content, antioxidant, and antimicrobial activities of commercial turmeric,” 

Bioscience, Biotechnology, and Biochemistry, 

Afrose R et al., “Antibacterial effect of Curcuma longa (turmeric) against Staphylococcus aureus and Escherichia coli,” Mymensingh Medical Journal, vol. 24, no. 3 (July 2015): 506-515

Varmuzova K et al., “Curcuma and Scutellaria plant extracts protect chickens against inflammation and Salmonella Enteritidis infection,” 

 vol. 94, no. 9 (September 2015): 2049-2058

Tortik N et al., “Photodynamic decontamination of foodstuff from Staphylococcus aureus based on novel formulations of curcumin,” 

, vol. 13, no. 10 (October 2014): 1402-1409

Dhariwal NS et al., “A comparative evaluation of antibacterial effectiveness of sodium hypochlorite, Curcuma longa, and Camellia sinensis as irrigating solutions on isolated anaerobic bacteria from infected primary teeth,” Journal of the Indian Society of Pedodontics and Preventive Dentistry, vol. 34, no. 2 (April–June 2016): 165-171

Izui S et al., “Antibacterial activity of curcumin against periodontopathic bacteria,” 

ClinicalTrials.gov Identifier: NCT02300727

Nahak G et al., “Evaluation of antioxidant activity in ethanolic extracts of five curcuma species,” 

International Research Journal of Pharmacy

Articles

Turmeric is the darling of the natural products market. What have we learned lately about turmeric and its active constituent, curcumin?

Turmeric Rising: Turmeric and Curcumin Research Is Hot

 we turn our attention to turmeric. By all accounts-sales data, marketing speak, and supplier feedback-interest in turmeric is growing fast. But if you don’t want to take our word for it, how about taking Google’s word for it?

The search giant recently published “Food Trends 2016: U.S.,” a report examining which food terms Google users searched for most between January 2014 and February 2016. Sitting at the top of the list of what Google deems “rising stars”? Turmeric. (I should take a moment to explain that Google defines “rising star” as a food term experiencing sudden growth, with the caveat that “these trends might not last.”) Joining turmeric on the list of rising stars are jackfruit, cauliflower rice, sourdough bread, “funfetti,” and vegan donuts.

 searches grew 56% from November 2015 to January 2016 alone. Turmeric also heads up all searches that Google classifies as “food with a function.” Turmeric is first on the list, followed by apple cider vinegar, jackfruit, Manuka honey, kefir, coconut milk, erythritol, bone broth, cauliflower rice, avocado oil, bitter melon, arrowroot powder, high-protein snacks, and nine other contenders.

Google also did a deep-dive analysis of five leading trends. Turmeric is the only herb­ included in the group. The other four trends Google highlights are “Traveling through Taste,” “Experimenting with Pork,” “Bite-Sized Snacks,” and “The Pasta Comeback.”

In its deep dive, Google analysts dissected how and when consumers searched for the term 

. The report reveals, for instance, that Monday is the top day of the week for 

searches; interest trails off as the week progresses. Top associated turmeric keywords-meaning terms consumers search for in combination with 

-have to do with forms of turmeric as well as recipes: 

powder, golden milk, ground, smoothie, root, drink, juice, recipe, honey, pepper, fresh,

 is trending across the country, registering in “all major cities across the U.S. in December 2015.”

The report even looks at YouTube data, finding that the top five–visited turmeric videos are educational and account for 3.9 million views. YouTube topics searched in combination with 

 were acne, arthritis, autoimmune disorders, blood sugar, heart health, joint pain, depression, detoxification, blood pressure, painkiller, sleep, weight loss, and more.

Is this data meaningful? Arguably, yes. As the Google team states in the report’s intro, “With every query typed into a search bar, we are given a glimpse into user considerations or intentions. By compiling top searches, we are able to render a strong representation of the United States’ population and gain insights into this population’s behavior.”

What the data show, then, is that interest in turmeric is at an all-time high. This interest is undoubtedly driven by emerging science on turmeric. 

reported in its August–October 2015 issue that as of July 2015, the National Institutes of Health’s PubMed database listed almost 8000 studies on turmeric’s active constituent, curcumin; since then, nearly 1000 studies have been added to the list.

, writer Robby Gardner unpacks some of the latest studies related to turmeric and curcumin. We hope you enjoy our update on this herbal superstar.

Curcumin Alleviates Depression Symptoms, New Study Shows

Turmeric is today's natural products darling. But if you don’t want to take our word for it, how about taking Google’s word for it?

Google Calls Turmeric a Rising Star

Ripple is a new pea-protein milk retailing at select Whole Foods outlets nationwide and at Target stores this summer. The company says the product has the “creamy and smooth flavor that makes milk gratifying.” Most importantly, Ripple provides the same 8 g of protein per serving as dairy milk. Photo from Ripple.

Move over, North American Meat Institute. Step aside, U.S. Poultry & Egg Association. And International Dairy Foods Association? You might wanna, 

 make a little room there. Because there’s a new trade group in town, one whose corner of the market is going through one heck of a growth spurt.

The Plant-Based Foods Association (PBFA; San Francisco) 

 as the first organization to represent, promote, and advocate for this flourishing food and drinks sector. “Every other sector of the food industry-from sugar to organics-is represented in the policy arena,” said Michele Simon, executive director of the Plant-Based Foods Association, in a press release announcing the group’s arrival. “The time has come for the plant-based food industry to also have a collective voice.”

PBFA aims to raise awareness among consumers, retailers, and food-service professionals about the health benefits of plant-based foods. In addition, the association will “work on policies to ensure that plant-based foods are not at an economic disadvantage when compared to their animal-based counterparts,” as is the case with “outdated” food-labeling laws favoring the animal foods industry that don’t work in plant foods’ favor, Simon told 

 “For example,” she said, “a company that makes a nut-based cheese faces challenges in how to label that food in a way that consumers can easily understand.”

The time for taking a united stand doesn’t come soon enough, because all signs point to more growth for plant-based foods. Notes Kaitlin Barton, director of communications and marketing for PBFA member Califia Farms (Bakersfield, CA), “The increasing awareness that a plant-based diet is the only truly sustainable option for the future of our planet gives plant-based foods and beverages a natural opportunity.” Couple that with the vogue for eating all things healthful, she says, “and you can see why plant-based foods and beverages are gaining such significant traction.”

That traction, according to newly released research from SPINS, the Chicago-based information provider for the natural- and specialty-products industry, clocks in at a robust $3.5 billion in total-market sales (excluding Whole Foods data). That represents more than 8.7% growth over the past two years, whereas same-period growth for the general food and beverage sector topped out at just over 3.7%.

Just as important as these impressive sales numbers, though, are the factors underlying them. Per Megan Cleveland, QA/R&D manager, Crunchies Natural Food Company (Westlake Village, CA), consumers are migrating plant-ward for reasons as distinctive as those consumers themselves.

Nutrition frequently tops their lists, she says, as “research on the effects of foods on our health increasingly points to the advantages of a healthy diet dominated by antioxidant- and nutrient-packed fruits and vegetables.” August bodies ranging from the American Heart Association to the United Nations have come to a similar conclusion, all acknowledging the benefits of plant-based diets both for individuals and for the environment.

And, adds Monica Klausner, cofounder and CMO, Veestro (Newbury Park, CA), a gourmet plant-based meal-delivery service, that environmental dividend “makes it easier” for contemporary consumers attuned to such issues “to take part in this movement.” Also, because being plant-based “has a clean and healthy feel,” Klausner says, “it conveys a ‘going back to nature’ attitude that people are embracing again.”

This embrace isn’t all high-minded altruism, of course. The search for convenience, value, and an honest snack all play in plant products’ favor. As Paul Albrecht, vice president, Simply 7 Snacks (Houston), says, “Consumers are looking for easy ways to incorporate more organic foods into their diets at an affordable price, and they’re looking for quick, grab-and-go foods that are minimally processed.” Plant-based products fit that bill.

And if nothing else, says PBFA’s Simon, “We hear from consumers who just like the taste. That’s the best reason of all, because appealing flavors are what will keep them coming back.”

Tio Gazpacho’s groundbreaking and ultra-convenient chilled vegetable soups are turning the RTD drinks market upside down.

Keeping plant-food customers coming back is no small feat in an age when meat, meat, and more meat has captured so much of the spotlight. (Thank you, Paleo diets.) In light of those circumstances, the success of the plant-based movement may signal either a backlash against the cavepeople or a degree of cognitive dissonance that’s noteworthy even in our contradictory culture. But Cleveland sees Paleo and plant diets as two sides of the same coin, “playing off each other well in that both promote eating a healthy, whole-foods diet that’s as unprocessed as possible.”

For plant-based foods, there’s also a catch: all plant-based products aren’t necessarily healthy, whole, or unprocessed. As evidence, look no further than the garden-variety potato chip, a plant-based product right down to its corn-based frying oil, but hardly a paragon of nutrition. And that raises fundamental questions about what 

 actually means-and, for that matter, how it differs from the longer-standing term 

Linda Barron, CEO, Steaz, a brand of The Healthy Beverage Company (Doylestown, PA), sees it this way: “Vegetarian is a way of life,” she says. “It’s a belief system that isn’t always about health.” By contrast, plant-based eating emphasizes health and is “about choosing food that’s as close to its natural state as possible,” she says.

Further, although some insist that plant-based products must exclude ingredients derived or extracted from meat, poultry, dairy, or other animal sources-a notion that other observers pointedly reject-most do agree that while plant-based 

 aren’t. Says Simon, “For some consumers, vegetarian can sound negative. In contrast, 

 is a more accurate description of this growing sector, which appeals to all consumers simply looking for great-tasting, healthier foods.”

At this year’s Natural Products Expo West trade show, Crunchies Natural Food Co. debuted its latest freeze-dried veggie snack. Freeze-Dried Beets, the company declared, “prove that single-ingredient snacks can deliver nutrition, taste, and convenience all in one.”

These days, those consumers include a lot of people. But they may not be the ones you suspect. As Sam Shehayeb, CEO, Flamous Brands (Duarte, CA), observes, “We know it’s not just vegetarians buying plant-based foods. We receive feedback from customers all the time and personally notice an audience that appreciates the product for what it is.”

In other words, plant-based foods aren’t just for hippies or hipsters. Millennials in particular gravitate plant-ward, as the demographic is “very connected to the way nutrition affects their health and also concerned with environmental sustainability,” Veestro’s Klausner says. “So they’re a big driving force behind the plant-based movement.”

Simon notes that surveys show “it’s increasingly ‘flexitarians’ or ‘reductarians’ who are opting for plant-based foods.” That, she believes, “is really where the growth potential is to reach mainstream consumers who simply want to reduce their animal-food intake.”

And plant-based products may find their largest pool of prospective proponents on social media, where taste, health, and environmental concerns “converge into energetic dialogue and evangelism for the plant-based movement,” says Califia Farms’ Barton. This convergence “opens up massive entryways for consumer adoption of plant-based products.”

One thing consumers love about plant-based eating is that they “don’t have to change their entire lifestyles to incorporate most plant-based products into their diets,” Steaz’s Barron says. One reason they needn’t do so is that marketers are stocking shelves with everyday foods and beverages that consumers would have chosen anyway; the only difference now is their plant-based bona fides.

For example, salty snacks promising the satisfaction of the platonic potato chip but from more virtuous vegetables are enjoying “strong growth,” Simply 7’s Albrecht says. “Veggie” snack chips account for more than $55 million in annual revenue in the natural and grocery channel and represent more than 40% of “other snacks” category sales, according to SPINS data.

Cleveland of Crunchies Natural Food notes that “a number of new products in the chip and snack category emphasize pulses and root vegetables,” while bars are taking advantage of the popularity and functionality of ancient grains and hemp and chia seeds. “The beverage category is showcasing antioxidant-rich superfoods such as green tea and aÃ§aÃ­,” she continues, “as well as probiotics in fermented products like kombucha.” Even nondairy variations of cheese, milk, and ice cream “show innovation in value-added, healthier, allergen-friendly options based on plant ingredients such as fruits and nuts.”

Evolve is the first plant-based line from CytoSport, maker of the famous Muscle Milk whey protein brand.

That nondairy milk category is especially frothy, with plant-based milks and almond milk in particular “experiencing huge growth right now, accounting for 65% of sales in the alternative-beverage segment,” Simon says.

One of the key ingredients consumers crave in these drinks is plant-based protein. Jason Hull, associate brand manager for the new Evolve brand (Benicia, CA) from CytoSport, the long-time maker of the Muscle Milk whey protein line, notes that the Evolve product prioritizes plant protein, and pea protein specifically, as a “sustainable protein source that should make our consumers feel good about their decision.” Peas are a companion crop and “help bring needed nitrogen back to the soil so that future crops can prosper,” he explains.

But while pea protein’s healthy halo has been buffed to a high shine, its flavor profile still needs a little work. Hull cites “taste, taste, and taste” as the biggest challenge his team faced in formulating the beverages. That said, as protein processors refine each new generation of plant-based ingredients, their hedonics are getting better, Hull says, “and we feel our R&D department nailed it” with this latest launch.

The winding path it took, however, highlights the contrast between plant-based products’ smooth landing on the market and the bumpy sourcing, formulation, and processing ride that got them there.

Just blame Mother Nature. “Natural products will always have seasonal variations that affect product quality, flavor, color, texture, and availability,” Cleveland says. “This can be caused by weather patterns, pests, water availability, and more.” Her company tries to minimize those variables by shortening the lag between fruit and vegetable harvest and the freeze-drying that creates its Crunchies products. Doing so “ensures the highest quality and greatest nutrient retention,” keeping the quality of the finished items consistent.

Meanwhile, Austin Allan, “totally important officer,” or TIO, of RTD soup brand Tio Gazpacho (New York City), concedes that “our product does vary a little from batch to batch” because it relies on “only fresh ingredients” as its foundation. But the company “embraces” those differences because they reflect the product’s freshness, he says. “The last thing we want to do is put out a product that tastes exactly the same every time because we add flavorings to even out natural variability.”

Processors must also account for the sensitivity to light, heat, oxygen, pH extremes, and other exigencies that are par for the course in products designed without artificial stabilizers, preservatives, and other additives. Michele Silbey, marketing and communications manager, nutpods (Newport Beach, CA), notes that her company leans on “some naturally derived stabilizers” to “encourage consistency” in the dairy-free creamers it makes. But even so, exceptionally hot or acidic coffee can cause separation and feathering in the product-which consumers report back to them. That input helps drive R&D efforts, Silbey says, but “at the same time, we wouldn’t want a product that’s always perfect in any environment,” as that usually means “it has lots of chemicals and unhealthy ingredients.”

And before processors can even worry about process tolerance and product performance, they have to source the clean, sustainable, transparent, and appropriately certified plant-based ingredients necessary to make their plant-based products. And that remains a work in progress. “Sourcing plant-based ingredients is certainly manageable,” Steaz’s Barron says, although obtaining certifications may add lead time to sourcing, “especially in the beginning.”

Where the system breaks down is in achieving scale. “Greater consumer awareness has led to rapidly increasing demand,” Barron says, “so sufficiency is being challenged.” And as of right now, she observes, “it appears that demand will continue to outpace supply” for some ingredients.

Made from almonds and coconuts, nutpods creamers are “a true dairy-free alternative to half-and-half,” the brand says.

Those are the headwinds that manufacturers face in getting plant-based products to market. But what barriers to the market are still in place? The primary one Cleveland sees is price. “Processed, nutrient-poor foods tend to be cheap,” she notes, though their costs to long-term health “arguably outweigh the sticker price.” So she finds it unfortunate that consumers today pay a higher price for plant-based foods.

That raw deal grates even more when pricey plant-based products don’t even taste good. This is why processors are wise to make flavor work in their favor, in order to build a following. “I think bold flavors associated with more indulgent snacks are always a big hit,” says Poorvi Patodia, founder, Biena Foods (Allston, MA). The dairy-free Rockin’ Ranch flavor the company debuted at this year’s Natural Products Expo West trade show in Anaheim, CA, quickly became the chickpea snack line’s second-best seller. “I think it’s because people like the idea of not having to compromise between healthy and tasty,” she says.

Tio Gazpacho’s Allan predicts that “a lot of consumers, and not just plant-based ones,” will pull away from sticky-sweet profiles and move toward savory, even in applications that have traditionally courted the sweet tooth in us all. “Already,” he notes, “you’re seeing savory bars, yogurts, and, now with us, bottled soups.”

So with culinary creativity setting the pace in plant-based kitchens, opportunities for more plant-based concepts are thriving. As Veestro’s Klausner says, “Consumers are surprised at the variety and deliciousness of plant-based products compared to previous experiences. The new ways in which old products are prepared and sold has made it easier for consumers to adopt plant-based eating.” With so much on the table, we’re ready for a plant-food takeover. 

2016 Ingredient Trends to Watch for Food, Drinks, and Dietary Supplements: Plant Protein

The ABCs of Formulating with Plant Proteins

How Big a Threat Is Plant Protein to Dairy Protein?

The plant-based food and drink industry is going through one heck of a growth spurt.

Plant-Based Food and Drinks Are Scaling the Food Chain

This April, at its World Health Day celebration, the World Health Organization (WHO) took the unprecedented step of releasing its first Global Report on Diabetes. The report highlights the need to increase both prevention and treatment of the disease, in light of finding that the number of people with diabetes has nearly quadrupled since 1980 to reach 422 million adults worldwide (about 8.5% of the population), most of whom live in developed countries. WHO cited overweight and obesity as driving this increase.

“High blood sugar levels are not an isolated condition,” says Mitch Skop, senior director of product development at Pharmachem Laboratories Inc. (Kearny, NJ). “Ignored and unattended, it can lead to heart attack, stroke, kidney failure, blindness, and limb amputation.” According to the WHO report, diabetes caused 1.5 million deaths in 2012, as well as an additional 2.2 million deaths by increasing the risk of cardiovascular and other diseases. About 40% of these deaths could have been prevented, WHO estimates, through better prevention and treatment.

In an effort to help diabetes patients and at-risk individuals manage their blood sugar levels, researchers and formulators alike are focusing on carbohydrates.

“Leading scientists and academics worldwide agree that there is convincing evidence that eating a low-glycemic diet while still going for a carbohydrate-rich diet in the long run reduces the risk of type 2 diabetes and helps to control blood glucose in people with diabetes,” says Jon Peters, president of Beneo Inc. (Morris Plains, NJ), citing a study recently published in 

Nutrition, Metabolism & Cardiovascular Diseases

 The study found that the glycemic index (GI) was a valid and reproducible method of classifying carbohydrates, and that low-GI diets were relevant to the prevention and management of diabetes. Further, researchers confirmed that a low-GI diet should be considered in the context of quality carbohydrates like fiber-rich options and whole grains.

In the nutraceuticals industry, this could translate to opportunities for growth in functional foods. “With increasing challenges placed on society by diet-related diseases such as impaired glucose tolerance and diabetes, there is increased emphasis on food and drink producers to develop new, lower-glycemic-response products and make them available and easy to identify for consumers,” adds Peters. “Ingredients that help lower the glycemic load of products and levels, while maintaining taste and texture, will become more relevant in new product formulations.”

Along these lines, Kamut International (Missoula, MT) recently found that its Khorasan wheat products can positively impact blood insulin and glucose. In the study, two different products were supplied to volunteers with type 2 diabetes: products made with ancient Kamut grain and products made with modern wheat. Each participant was required to eat both the ancient- and modern-wheat products, but in two separate eight-week periods. They were instructed not to change their diet or lifestyle habits, or any use of medications. Blood glucose levels taken at the beginning and end of each trial period found that Kamut wheat produced a significant improvement in key markers in the blood, including glucose (-9.1%) and insulin (-16.3%). No significant effect was noted after consumption of the modern-wheat diet. “As far as the nutraceutical industry goes, it may give much added support to their claim that superfoods may be more important than synthetic drugs in addressing long-term effects of chronic disease, in addition to mediating that disease as well,” adds Bob Quinn, PhD, organic farmer and founder of Kamut.

At Ingredion Inc. (Bridgewater, NJ), ingredient research is evolving to address carbohydrate metabolism and its long-term effects on glycemic health. Two studies published since 2015 each examined the effects of high-amylose corn resistant starch (branded as Hi-Maize at Ingredion) on insulin sensitivity and carbohydrate metabolism.

The first study evaluated the effects of high-amylose corn resistant starch on insulin sensitivity in women.

 Among the participants-generally healthy overweight and obese women with insulin resistance-insulin sensitivity was increased by 16% following consumption of 30 g/day of resistant starch compared to the control.

The second study examined the chronic effects of consuming bagels fortified with Hi-Maize on glycemic markers in adults at increased risk of type 2 diabetes.

 Researchers found that post-treatment insulin resistance was significantly lower for the fortified bagel compared to the control wheat bagel, concluding that consumption of high-amylose resistant starch can “improve glycemic efficacy by reducing the amount of required insulin to manage postprandial glucose while also improving fasting insulin sensitivity,” explains senior manager of nutrition marketing Santiago Vega.

Because blood sugar levels have far-reaching effects throughout the body, some researchers are expanding beyond precision approaches in favor of holistic approaches.

New research coming out of the North Carolina Research Campus showed that two compounds in ginger were able to stop the physiological processes that lead to diabetes-related heart, kidney, eye, and neurological complications.

 “Our study demonstrated that the two major bioactive ginger components, 6-gingerol and 6-shogaol, have the potential to prevent diabetic complications via trapping reactive dicarbonyl species, such as methylglyoxal (MGO),” said lead researcher Shengmin Sang, PhD, associate professor of functional foods at North Carolina Agricultural and Technical State University. Since MGO levels in diabetic patients are about two- to six-fold higher than those in healthy subjects, and because MGO is known to induce protein glycation and diabetic complications, Sang believes that trapping MGO is a good strategy to prevent those complications. In fact, within an hour, the ginger compounds trapped about 10% of the MGOs present, without the side effects common to prescription diabetes medications (stomach upset, skin rashes, dizziness, weight gain, etc.).

At HP Ingredients (Bradenton, FL), blood-sugar management developments are centered around mitigating metabolic syndrome, a group of risk factors correlated with heart disease, stroke, and diabetes. One placebo-controlled trial of 107 patients exhibiting metabolic syndrome showed that those taking 650 mg of bergamot polyphenolic fraction twice daily for 120 days had a significant reduction in serum total cholesterol, LDL-C, and triglycerides.

 “Bergamot polyphenolic fractions found in Bergamonte activate AMP kinase (AMPK),” explains HP Ingredients’ CEO, Annie Eng, of the branded ingredient, which “plays a central role in regulating glucose metabolism and energy production.”

Phase 2 Carb Controller, an ingredient from Pharmachem Laboratories, also shows promise for metabolic syndrome by optimizing glucose absorption. “Regarding Phase 2, interestingly, blood sugar impact seemed to be an initial ‘side effect’ we noticed in our trials that focused on weight and fat loss,” explains Skop. “Theoretically, it made sense that by curtailing carbohydrate absorption to a degree, blood sugar levels would also be correspondingly lower. The impact we see is getting out of a singular mindset and instead providing solutions that support the intimately integrated issues related to long-term, high-circulating blood sugar.”

BioHarvest Ltd. (Rehovot, Israel) recently announced preliminary clinical results on its flagship product, Vinia, a red grape powder that contains a complex of polyphenols (40 mg), including resveratrol (5 mg). “There is active research to show that oxidative stress impacts people with diabetes and that antioxidants can help ameliorate these toxic cellular byproducts,” says the company’s scientific consultant, Stuart Cantor, PhD. Preliminary results show that the antioxidant properties of Vinia can also promote healthy blood circulation, a problem for diabetics.

Going forward, areas of interest include slowly digestible carbohydrates, minimizing inflammation, and integrated approaches that target metabolic syndrome as a whole. But one common thread aligns them all, says Eng. “We can look forward to more ingredients being powerfully validated through clinical trials, and the message will be clear to the public: If you want to be healthy, eat a nutritious diet, exercise, and take scientifically validated supplements to regain or maintain blood sugar efficiency.”

Probiotics are most commonly credited with boosting immune and digestive health. But new research found that Nutraceutix’s (Redmond, WA) 

 probiotic strain not only enriched gut microbia, it also modified gut production of protein factors that increase insulin secretion.

exhibited increased glucose-stimulated insulin secretion by 49%, C-peptide secretion by 55%, GLP-1 release by 76%, GLP-2 release by 43%, and altered beta-cell function, compared to those taking placebo. In a related presentation before the American Diabetes Association, the study’s primary researcher concluded that “probiotic treatment may improve incretin-mediated beta-cell function, which could be beneficial for the treatment of glucose intolerance or overt type 2 diabetes.”

“I have not heard of any further trials related to probiotics in management of blood sugars, though I imagine there may be some findings that come from other metabolic trials,” says Nutraceutix’s director of quality assurance and corporate services, Tony Blanch. “As more well-defined and -controlled research is conducted, we will be able to provide sound empirical evidence to the body of knowledge surrounding probiotic activity in the human ecosystem.”

Blood Sugar Supplements: Postprandial Power

New Tactic for Weight Management: Blood Sugar Control

Purslane Extract Supports Blood Sugar Control, Study Suggests

LSA Augustin et al., “Glycemic index, glycemic load and glycemic response: an International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC),” 

Nutrition, Metabolism & Cardiovascular Diseases,

 vol. 25, no. 9 (September 2015): 795-815

BA Gower et al., “Baseline insulin sensitivity affects response to high-amylose maize resistant starch in women: a randomized, controlled trial,” 

SA Dainty, “The effect of resistant starch bagels on glycemic response in adults at risk for type 2 diabetes,” Masters of Science thesis, The University of Guelph, Canada. May 4, 2015.

Sang et al., “Bioactive ginger constituents alleviate protein glycation by trapping methylglyoxal,” 

 vol. 28, no. 9 (September 2015): 1842-1849

M Gliozzi et al., “The effect of bergamot polyphenolic fraction in patients with non alcoholic liver steato-hepatitis and metabolic syndrome,” 

 improves incretin and insulin secretion in glucose-tolerant humans: a proof of concept,” 

 vol. 38, no. 10 (October 2015): 1827-1834

Nutritional ingredients and integrated approaches are under the microscope as the world searches for much needed strategies for managing blood sugar.

Dietary Supplement Ingredients for Maintaining Blood Sugar

The beauty market is undergoing a facelift as consumers shy away from synthetic ingredients. Beauty brands are now experiencing the same demand for natural ingredients that the food, beverage, and supplement industries are seeing.

Today, both “beauty-from-within” ingestible products and topical skincare and cosmetic products are increasingly formulated with natural, “clean,” and sometimes organic ingredients to address such beauty concerns as cellulite, skin moisture and elasticity, and skin aging. From collagen and melon juice extract to astaxanthin, lutein, and turmeric rhizome derivatives, here are some ingredients currently under the microscope for potential beauty benefits.

Beauty from Within: Ingestible Ingredients

The biggest buzz in ingestible beauty formulations seems to center around collagen. Mai Nygaard, global director, Peptan portfolio, for ingredient supplier Rousselot (The Netherlands), cites a February 2015 Global Industry Analysts’ report forecasting that the nutricosmetics market will reach $7.4 billion by 2020, with collagen being one of the market’s most significant drivers. The Asia-Pacific region, the United States, and Brazil are key markets, Nygaard adds.

Rousselot’s own Peptan collagen ingredient has been clinically shown to “restructure the collagen network in deep skin layers,” Nygaard says, basing her comments on a September 2015 study published in the 

 In this study, researchers found that Peptan collagen peptides significantly improved skin hydration after two months of oral supplementation-an effect attributed to the stimulation of hyaluronic acid production, Nygaard says. Peptan can be used in beauty beverages, bars, and gummies.

Another recent collagen study, this time on Verisol collagen peptides from Gelita (Sergeant Bluff, IA), examined collagen’s benefits for cellulite. In the 

Natural ingredients, both ingestible and topical, are making over today’s beauty products.

Nutritional Outlook Vol. 19 No. 5

Turmeric Rising: Turmeric and Curcumin Research Is Hot

Google Calls Turmeric a Rising Star

Plant-Based Food and Drinks Are Scaling the Food Chain

Dietary Supplement Ingredients for Maintaining Blood Sugar

Beauty and the Feast: Nutrients for Natural Beauty, Inside and Out

Will Consumers Learn to Love Prebiotics?

The Preservatives Puzzle: Where Do Natural Alternatives Fit In?

Soft Drinks: Healthier, Natural, Clean Label

New Antioxidant Research for Brain and Heart Health

Red Flag: Dietary Supplement Makers, Do You Need a Finished-Product Study?

Natural Preservatives for Food, Beverages, and Beauty. What Are the Options?