Dairy protein has made a big name for itself as an excellent source of protein. Many consumers now seek dairy protein after intense physical workouts in order to rebuild or retain muscle. But alternative uses, including for weight management, have hordes of consumers (beyond the dedicated athletes and gym goers) shopping for dairy protein, too. With an increasing consumer base, dairy protein is now formulated into dips, soups, snacks, and a host of other products.

In order for dairy protein to succeed mainstream, it must meet some key targets. Taste is one. Everyday consumers won’t necessarily settle for the chalky and sometimes bitter taste of dairy protein as is sometimes found in protein powders and beverages consumed by hardcore athletes.

“Taste is a top priority in food and beverage formulations,” says Terri Rexroat, vice president of U.S. trade services for the U.S. Dairy Export Council (Arlington, VA). “Consumers are less willing to choose between taste and nutrition, but rather they expect health and wellness products to pack a nutritional punch while being delicious.”

And so, dairy specialists around the world are in hot pursuit of better tasting and higher functioning dairy proteins. Breakthroughs within the last several years show just how much dairy, as we know it, is changing.


Of all the advances happening in dairy, ultrafiltration is perhaps most notable because it is changing the way that we consume milk’s proteins, casein and whey. Using highly sophisticated filtration technologies, dairy ingredient processors can separate, extract, and concentrate casein and whey more easily than ever before. The result is healthier, more functional, and less-processed dairy proteins.

Take casein. Using ultrafiltration (also referred to as microfiltration), processors can extract casein. When produced in this way, this casein is called micellar casein. Micellar casein is considered a very efficient dietary protein. According to experts at Ingredia Inc. (Wapakoneta, OH), micellar casein has high levels of branched-chain amino acids and essential amino acids, but it’s also a very slow-digesting protein thanks to the reduced use of processing that ultrafiltration makes possible.

The potential benefits of consuming micellar casein include rebuilding broken-down muscle after intense exercise, increased satiety (due to slow digestion of protein) for weight management, and potential use in avoiding malnutrition and sarcopenia because of micellar casein’s highly bioavailable calcium. Less processing also means it’s a highly soluble and mild-flavored protein, which can benefit food and beverage manufacturers.

The other component of milk protein from ultrafiltration is whey, which is also referred to as native whey. While ultrafiltered native whey is a nutritious protein much like traditional whey, native whey also comes with a host of functional benefits, including limited syneresis (resulting in a creamy mouthfeel for protein beverages), lighter color, and lower fat content. By forgoing the acid processing of traditional whey, native whey should also have a milder taste.

Although these protein ingredients have been around for some time, suppliers say that more consumers are now getting educated on their benefits.


Since consumers now expect their protein fix in a tasty and otherwise perfect experience, dairy protein suppliers are fine-tuning their proteins to meet each and every preference.

Milk Specialties Global (Eden Prairie, MN) is currently putting a lot of its emphasis on texture. Earlier this year, the company launched BARsoft, a dairy protein designed for soft texture and improved shelf life in high-protein bars. Company vice president and general manager Chris Baughman says that thanks to a proprietary, co-processed matrix of dairy proteins, BARsoft imparts an exceptional sensory experience alongside significantly reduced browning and hardening of bars over time. Browning can occur naturally in dairy protein products due to a number of environmental factors. If left unchecked, it can influence color, flavor, and other important qualities of finished bars.

Alternatively, Milk Specialties has also made available high-protein bar inclusions that promise crunchy and texturized dairy protein. These inclusions are currently available in chocolate and graham cracker flavors and can add up to 4 g of protein to a single bar.


Because dairy proteins and other dairy products are usually made at the expense of byproducts, large-scale dairies and dairy ingredient manufacturers must figure out how to discard or repurpose their leftovers. Any efforts made towards greater efficiency and less waste can only improve a company’s image and its potential for continued business.

Fortunately for everyone, dairy companies are innovating their processes in order to recapture waste. Fonterra (Auckland, New Zealand), a multinational dairy cooperative, introduced a new milk powder plant this year that can turn dairy waste into fertilizer that gets irrigated onto neighboring farmland. In addition, an upgrade to one of Fonterra’s other production sites allows the company to double its capture of lactose, thus reducing waste and reliance on imported lactose. Milk powder, after all, must be standardized for lactose content.

Waste retrieval is an active practice for other companies, too. Hilmar Cheese Co. (Hilmar, CA), a supplier of cheese, whey protein, and other dairy ingredients, is using new technologies to recover almost 100% of its milk-derived water and redirect it to crop irrigation and landscaping.

Besides lactose and water, two especially common byproducts of dairy manufacture are acid whey (a byproduct of acidic dairy products, such as Greek yogurt) and lactic permeate (the liquid remaining after whey or milk is ultrafiltered). Large-scale dairies already have various ways of dealing with these byproducts, but one company went further, asking whether these byproducts could be done away with altogether.

Arla Foods Ingredients (Viby J, Denmark) believes it has the answer in a milk protein–based powder, HiYield, that enables firms to use 100% of milk during manufacturing, without creating any byproducts or waste. Firms simply add HiYield to milk at the beginning of the manufacturing process. “After this, production continues in the same way as it would in a normal, stirred-yogurt-making process,” says Torben Jensen, Arla’s category and application manager for fresh dairy products. The resulting dairy products will have the same taste, texture, and consistency that consumers are used to. Manufacturers, on the other hand, can enjoy higher output, reduced waste, and increased sales. Arla says HiYield is especially useful when making products like Greek yogurt, cream cheese, feta, mascarpone, ricotta, quark, and skyr.


Like most other food ingredients, dairy can be vulnerable to sensory changes during manufacturing and certain types of processing. In the case of whey protein, the most notable sensory change is usually flavor, which some experts describe as bitter notes reminiscent of cardboard. When the flavor of whey protein is unwanted in finished products, flavor masking can be helpful.

Unfortunately, flavors typically contain carbohydrates. Seeing this limitation in the industry, Glanbia Nutritionals (Carlsbad, CA) earlier this year introduced EasyFlav, a flavor technology made for masking whey’s bitter flavor without adding extra carbohydrates. The breakthrough should be especially useful for protein hydrolysates, which Glanbia says are typically very bitter. It can list on product ingredient labels as “natural flavor.”


Although whey protein is most popularly known as a high source of supplementary protein, whey protein’s functional properties give it dual purpose. If a manufacturer wants to avoid using eggs in baking, for instance, whey protein can partially or completely replace eggs without undesired consequences.

Hilmar Ingredients says that replacing eggs with whey protein in baked goods can yield products with equal appearance, springiness, chewiness, and color. The replacement of egg with whey protein can even lower cholesterol in some formulas. To meet the needs of a potentially eggless market-whether for cost, availability, or allergen reasons-Hilmar recently introduced Hilmar 7000, a whey protein concentrate made especially for the purpose of replacing eggs in baked foods and mixes.


Several ingredient suppliers say that organic formats are in high demand for both milk and dairy proteins. These companies are increasing their offerings of USDA organic-certified products.

Fonterra admits that organic milk prices are high because consumer demand is currently outpacing supply. Milk Specialties is promoting organic whey and milk proteins in both powder formulas and ready-to-drink formulas. And even though organic is front of mind for the company, a spokesperson for Milk Specialties says that other dairy qualifiers, including rBGH-free and lactose-free, are still of high interest to its customers.

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Better taste, better function, and better sustainability are now at formulators’ fingertips.

Dairy Protein Advancements: Microfiltration, Sustainability, and More

Omega-3 fatty acids, specifically docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), are renowned for their therapeutic benefits for a broad range of bodily systems. Modern-day research has focused on some key health areas where supplementation can play a role, perhaps none larger than cardiovascular health.

Omega-3 fatty acids support the heart in numerous ways. First, these fatty acids are preferentially incorporated into cell membrane phospholipids, where they both influence signaling across membranes and preserve membrane fluidity. Omega-3s are also able to modulate the function of calcium and sodium membrane channels, and in doing so, promote anti-arrhythmic effects.

Omega-3 fatty acids also support heart health on several anti-inflammatory fronts, which means they may potentially prevent vascular damage that leads to atherosclerosis and endothelial dysfunction.

 For instance, omega-3s prevent the conversion of the omega-6 fatty acid, arachidonic acid, into pro-inflammatory eicosanoids. By substituting for arachidonic acid in cyclooxygenase (COX) and lipoxygenase (LOX) enzymes, omega-3s therefore decrease inflammation. In addition, omega-3s further promote anti-inflammation, including in vascular walls, by leading to the production of lipid mediators known as resolvins and protectins.
 


Given these important attributes, it’s easy to see how DHA and EPA became broadly known as useful contributors to heart health. Yet, despite the fact that several published intervention studies and meta-analyses back the positive effects of omega-3 fats on cardiovascular health, controversy remains about their true value. Mainstream publications, including 

, have questioned the science behind omega-3s, basing their questions on recent reviews and meta-analyses showing neutral effects of omega-3s on cardiovascular disease prevention.

A recent report published by the Agency for Healthcare Research and Quality (a division of the U.S. Department of Health and Human Services) evaluated the effects of, and associations between, omega-3 fatty acid intake and cardiovascular disease outcomes, looking at factors such as blood lipids, blood pressure, risk of cardiovascular mortality, and development of cardiovascular events.

 The reviewers searched for published studies between 2002 and 2015 and chose 61 randomized controlled trials and 37 longitudinal observational studies to include in the analysis. While the researchers concluded that there was evidence of a benefit of omega-3 fats for raising HDL cholesterol, lowering triglycerides, and lowering the total cholesterol:HDL ratio, they also said there was weak evidence to show that omega-3s help to reduce all-cause mortality, blood pressure, and myocardial infarct. They also noted that higher marine omega-3 intake was associated with a small but significant increase in LDL (bad) cholesterol levels. In addition, in terms of stroke prevention and cardiovascular death, the randomized controlled trials found no protective effect of omega-3s. (Evidence from observational studies, however, did indicate potential benefits of omega-3 intake.)

Additionally, in a recent observational study led by Jinnie Rhee of the Harvard T.H. Chan School of Public Health (Boston, MA), researchers assessed the association between consumption of fish and long-chain omega-3 polyunsaturated fatty acids (PUFA), including α-linolenic acid and marine omega-3 fatty acids, and the incidence of cardiovascular disease in healthy women who were enrolled in the Women’s Health Study.

 This analysis included 22 years of follow-up data from 38,392 women without a prior history of cardiovascular disease. Researchers found no association between the intake of fish, α-linolenic acid, or marine fatty acids and the risk of major cardiovascular disease, nor any association with individual cardiovascular events such as myocardial infarction, stroke, and cardiovascular death in this cohort.

Furthermore, a Canadian review looking at the evidence from randomized controlled trials on the primary and secondary prevention of cardiovascular disease was also not wholly supportive of omega-3s. The review included eight intervention studies (enrolling more than 1,000 patients with at least a one-year follow-up), as well as two published meta-analyses of randomized controlled trials.

 In the five trials including patients with preexisting cardiovascular disease, the reviewers found that only one trial demonstrated a reduction in the incidence of cardiovascular events; in the three trials looking at primary prevention with omega-3 fatty acids, only one trial demonstrated a minor reduction in major coronary events. Similarly, the two meta-analyses, which looked at secondary prevention in patients who have had a heart attack, concluded that omega-3 fatty acids do not further reduce the incidence of cardiovascular events as an adjunct to standard drug therapy. Based on their review, the authors concluded that there is currently a lack of evidence supporting routine omega-3 supplementation for either primary or secondary prevention of cardiovascular disease.


Juxtaposing these negative results, however, is a slew of positive research attesting to the benefits of omega-3 supplements for cardiovascular risk reduction.

For example, in a study led by Liana Del Gobbo from Stanford University School of Medicine (Stanford, CA), researchers pooled evidence from 19 cohort studies (17 of which were prospective trials) from 16 countries to assess the benefits of omega-3 fatty acids on coronary heart disease.

 The pooled analysis included 45,637 individuals without prevalent coronary heart disease, and the researchers analyzed the correlation of circulating and tissue biomarkers of omega-3 status with the incidence of total coronary heart disease, fatal coronary heart disease, and non-fatal myocardial infarction. They found that each standard deviation increase in the individual levels of EPA, DHA, and DPA (docosapentaenoic acid; another marine-derived omega-3 fatty acid) was associated with an approximately 9% lower risk of fatal coronary heart disease, while the sum of all three led to an 11% lower risk of fatal coronary heart disease. Furthermore, DPA levels (but not DHA or EPA levels) were associated with a significantly lower risk in the incidence of total coronary heart disease.

Italian researchers similarly found significant benefits in a meta-analysis of randomized placebo-controlled trials involving 11 studies administering at least 1 g/day of omega-3 fatty acids for one year or more to patients with existing cardiovascular disease.

 Overall, the trials included 15,348 individuals with a history of cardiovascular disease. While no statistically significant effects were seen for all-cause mortality or stroke incidence, the meta-analysis revealed strong protection against cardiac death, sudden death, and myocardial infarction, indicating that daily doses of omega-3 fatty acids above 1 g may be increasingly beneficial.

Furthermore, in a meta-analysis led by Luc DjoussÃ© from Brigham and Women’s Hospital (Boston, MA), researchers looked at seven prospective studies to assess the impact of fish intake and omega-3 fatty acid intake relative to the incidence of heart failure.

 After analyzing the data from the identified studies (which in total included 176,441 individuals), the authors concluded that higher marine omega-3 intakes were associated with a significantly lower risk of heart failure.

Given positive evidence like this, in April 2015 the association the Global Organization for EPA and DHA Omega-3s (GOED; Salt Lake City) issued a statement summarizing the fact that 10 meta-analyses of gold-standard, randomized clinical trials published between 2006 and 2014 all showed significant effects of omega-3 consumption for reduced cardiac death risk.

 The range of risk reduction was impressive, varying between 9%–35%.

Of course, omega-3 fatty acids have been found to reduce additional risk factors for cardiovascular disease as well, including triglyceride levels and blood pressure.


With regard to triglyceride reduction, a recent review indicated that omega-3 fatty acids (average dose of 4 g/day) consistently lowered triglycerides by a range of 25%-34% in placebo-controlled clinical trials.

In the United States, approximately 33% of the population has elevated triglyceride levels, which is considered an independent risk factor for cardiovascular disease. A current meta-analysis evaluated the effects of triglyceride-lowering on cardiovascular disease risk and found that lowered triglycerides are consistently associated with cardiovascular risk reductions, indicating a protective effect against cardiovascular events.


In terms of blood pressure, Anne Minihane and colleagues in the United Kingdom recently conducted a retrospective analysis of data from a multicenter, placebo-controlled randomized clinical trial.

 During the trial, healthy men and women consumed fish oil containing 0.7 g or 1.8 g of EPA plus DHA daily for eight weeks. In those adults with isolated systolic hypertension, the 0.7-g dose led to clinically meaningful reductions in blood pressure averaging 5 mm Hg. The authors indicated that this magnitude of blood pressure reduction in middle-aged individuals is associated with an approximate 20% reduction in the risk of cardiovascular disease.

Bo Yang and colleagues from Zhejiang University (Hangzhou, China) conducted a meta-analysis of eight prospective cohort studies involving 56,204 adults and found that higher circulating levels of long-chain omega-3 fatty acids (and DHA in particular) were significantly associated with a lower risk of elevated blood pressure, indicating that optimal intake of omega-3s could potentially serve as a primary means of preventing hypertension.

These findings are buttressed by an earlier meta-analysis of 70 randomized controlled trials, which indicated that supplementation with EPA and DHA led to significant reductions of systolic blood pressure, while higher doses (more than 2 g/day) also significantly reduced diastolic blood pressure.

High blood pressure is a leading cause of stroke

, and decreases associated with consuming omega-3s could lead to clinically meaningful risk reductions in this area.


Research supports the benefits of omega-3 fatty acids for reducing several risk factors associated with cardiovascular disease. Why, then, do some researchers find potential discrepancies when analyzing the data, and, more importantly, how does one go about reconciling the divergence between positive and negative findings? Some experts have postulated several reasons for the seemingly disparate results.

Differences in study populations certainly may play a role. Factors-including genetics, ethnicity, and background dietary intake of omega-3 fatty acids-all may have an impact on findings. In comparing the results of long-term clinical trials of omega-3s in western countries (which have often had neutral findings) to results from Japanese trials (which generally have positive findings), Akira Sekikawa of the University of Pittsburgh (Pittsburgh, PA) postulated that the doses used in the studies played a significant part and, importantly, that higher doses may be needed to ensure the greatest cardio-protective benefits. For example, the author, pointed out, dosages administered in the Japanese trials were generally higher than those in the western trials. In a recent trial in Japan showing a cardiovascular risk reduction of 19% with omega-3 fatty acid supplementation, the dose of omega-3 fatty acids given in the study was 1800 mg/day-this is in addition to the relatively high omega-3 dietary intake in the Japanese population of greater than 1,000 mg/day.

 By comparison, in western studies, the dose range was generally 300-900 mg of omega-3s per day, and the intake of omega-3s in western populations is generally less than 300 mg/day.

In recent intervention studies that have had neutral findings, another reason there may have been unfavorable results may be due to bioavailability issues associated with when the omega-3 supplements were administered. In a commentary on the discrepancies between recent intervention trials looking at cardiovascular risk reduction versus positive findings from epidemiologic studies, Clemens von Schacky from Ludwig-Maximilians-University (Munich, Germany) suggested that many of the intervention trials advised participants to consume their supplements with breakfast, which is often a low-fat meal.

 This could have significant impacts on omega-3 bioavailability because omega-3 absorption is dependent on the fat contained in foods and could partially explain the neutral findings. He advocated for new intervention trials to assess the real effect of omega-3s, keeping in mind the issue of bioavailability as well as controlling for the background dietary intake of study populations.

Jason Wu and Dariush Mozaffarian of the Harvard School of Public Health (Boston, MA) further speculated that another likely reason for neutral findings in recent studies versus older, positive trials may be the aggressive use of antihypertensive, lipid-lowering, and antiplatelet medications in later trials.

 Since many of the risk factors addressed overlap between the effects of these medications and the effects of omega-3 fatty acids (reduction of blood pressure, blood lipids, and circulation benefits), any additional effects of omega-3 fatty acids could have been masked by drug therapy. Researchers in the field should take these and other factors into account as they design further intervention trials assessing the benefits of omega-3s for cardiovascular health.


In spite of the mixed findings of some recent trials, omega-3 fatty acids clearly play a role in cardiovascular wellness due to their mechanism of action on cardiovascular health parameters. Epidemiological studies consistently have shown positive associations with omega-3 supplementation, and clinical trial evidence from studies conducted around the world speaks to the impressive effects of omega-3 fatty acids on heart and vascular health.

Additional research will continue to provide specific evidence to assess the magnitude of omega-3’s true benefits. In the meantime, as supplement users consider the low risk associated with omega-3 supplementation and the potential upside of promoting heart health, increasing dietary and supplemental intake should make sense. These important nutrients remain a prudent choice for improving health and well-being.  

2016 Omega-3 Market Update: Fish Oil, Krill Oil, Astaxanthin, and More

“Mixed Results” of Omega-3s for Cardiovascular Health in New Government Report

Adults Should Consume 500 mg EPA and DHA Omega-3s Daily, GOED Says

Endo J et al., “Cardioprotective mechanism of omega-3 polyunsaturated fatty acids,” 

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http://well.blogs.nytimes.com/2015/03/30/fish-oil-claims-not-supported-by-research/?_r=1

Whoriskey, Peter, “Fish Oil Pills: A $1.2 Billion Industry Built, So Far, on Empty Promises,” 

https://www.washingtonpost.com/business/economy/claims-that-fish-oil-boosts-health-linger-despite-science-saying-the-opposite/2015/07/08/db7567d2-1848-11e5-bd7f-4611a60dd8e5_story.html

Agency for Healthcare Research and Quality. “Omega-3 Fatty Acids and Cardiovascular Disease: An Updated Systematic Review-Research Report-Final | AHRQ Effective Health Care Program.” Available at 

https://effectivehealthcare.ahrq.gov/search-for-guides-reviews-and-reports/?pageaction=displayproduct&productID=2262

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DjoussÃ© L et al., “Fish consumption, omega-3 fatty acids and risk of heart failure: a meta-analysis,” 

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Yang B et al., “Fish, long-chain n-3 PUFA and incidence of elevated blood pressure: a meta-analysis of prospective cohort studies,” 

Miller PE et al., “Long-chain omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid and blood pressure: a meta-analysis of randomized controlled trials,” 

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Mainstream media continue to question the heart-health benefits of omega-3 supplementation, even as positive studies emerge. What’s a supplement shopper to think?

Are Omega-3 Supplements Heart-Healthy?

It’s one of the first things consumers notice about a food or beverage product: color. But with clean-label demand spreading across the market, colors are increasingly about more than just what meets the eye. Natural colors are now a purchasing priority for an enormous chunk of the U.S. consumer base, and brands big and small are taking notice.

In a 2016 online survey conducted by the International Food Information Council, 31% of U.S. consumers said they were trying to consume more products made with natural colors, while 43% said they were trying to limit or avoid artificial colors. Meanwhile, Kraft, Mars, Taco Bell, Campbell Soup, and more have all committed to removing artificial colors from their products in the past year or two.

Which product types, then, present the greatest opportunities for natural colors?

One of the most promising segments for natural colors is kid-centric products, explained Catherine Adams Hutt, PhD, chief science and regulatory officer for Sloan Trends (Aubrey, TX), who presented on the natural colors market at the SupplySide West trade show in October. She shared recent Mintel data indicating that 43% of millennial mothers are interested in products carrying “free from artificial color” claims, compared to just about one-third of U.S. consumers overall.

“Moms are the number-one market that’s really going to react to that movement away from artificial [colors] and to natural colors,” Hutt said. That’s why kid-oriented categories, such as confectionery and dairy products, are perfect fits for natural colors. Megan Jacobs, market specialist for colors firm D.D. Williamson (DDW; Louisville, KY), noted that both of these categories are already taking off.

“We have seen an increase in requests of about 15% over the last year-and-a-half for natural colors for use in candy/confectionery applications, many of which are targeted toward kids,” Jacobs reported. At the same time, dairy products like ice cream and yogurt are quickly moving toward natural colors, Jacobs said, and DDW has also seen interest pick up in natural colors for the cheese sauces that are popular in meals marketed toward kids.

Colorants supplier Lycored (Be’er Sheva, Israel) has also found in its own consumer research that “millennial moms place huge importance on natural colors in dairy,” said Christiane Lippert, head of marketing for Lycored’s food division. Confectionery products are another obvious market, Lippert added, as are fruit snacks and other products aimed at children.

Elsewhere in the market, the shift from artificial to natural is “happening across the board,” Lippert said. In particular, she pointed to cereals and dairy overall as some of the biggest expected growth areas, as well as colorful flavored waters, due to the “expected naturality and cleansing positioning of that category.”

Sloan’s Hutt also found cereals to be one of the most promising categories for natural colors, with consumer data released by the Food Marketing Institute suggesting consumers are most conscientious in seeking out ingredients they perceive as beneficial at the beginning of the day. She also pegged dairy products, frozen foods, pet foods, dietary supplements, baked goods, and snacks as strong potential markets.

And while many cereal giants have begun moving toward natural colors already, such as Kellogg’s and General Mills, plenty of snack brands are still relying on synthetic colors, according to DDW’s Jacobs. That makes snacks an especially promising segment for growth. DDW has also been looking toward seasonings made with natural colors. And beverages, with their transparent packaging and wide variety of product types, remain a hugely important category for the colorants market, Jacobs added.

Which Natural Colors Should FDA Approve Next?

Switching from Synthetic to Natural Colors? Here Are Your Challenges.

Consumers Willing to Pay Nearly 50% More for Flavored Milk with Natural Colors and Flavors, Lycored Reports

Natural colors’ biggest opportunities likely lie in kid-centric products, cereals, and snacks.

Natural Color Demand Is Especially High in These Food and Beverage Markets

When two powerhouse supplement categories come together, it’s a sight to behold. Take brain health and sports nutrition. These two behemoths are more often joining forces these days as smart marketers take the benefits of brain-health supplements to athletes.

“The brain-health category has grown very well over the years, and this new focus [on athletic supplements] is proof of that,” says Chase Hagerman, brand director for Chemi Nutra (Austin, TX), which supplies the ingredient AlphaSize alpha-glyceryl phosphoryl choline (A-GPC) both for brain-health and sports supplements.

“There is a growing need for cognitive products for sports,” confirms Avner Avissara, vice president, nutrition, at lipid-ingredients supplier Enzymotec (Migdal HaEmek, Israel). “Traditionally, the cognitive aspects of athletic performance were given very low attention.” But, he says, that’s changing these days “as the science of sport evolves [and] there is an increasing consumer awareness of the importance of cognitive supplementation for athletes.”

This marriage of brain-health and sports-nutrition ingredients is still relatively new, and Avissara points out that “there aren’t yet a lot of products to fulfill this need.” This also means, however, that a “great opportunity” exists for cognitive products in the sports market. “[Adding] cognitive claims to the basket of claims used by sports-nutrition brands can help those brands differentiate themselves from the crowd,” he points out.

Where brain-wellness ingredients seem to best benefit athletes for now is in the areas of focus, mood, and sleep. Ingredients that are getting more play in sports nutrition are those that promote better focus and concentration; reduce feelings of distress, anxiety, and depression; and aid in sleep. Ingredients in the running include botanical extracts, but also proteins and lipid-based products.


Researchers are continually investigating botanical extracts for potential brain-health benefits and are beginning to incorporate them into formulas for athletes. One such extract, PLX from ingredient supplier Monteloeder (Spain), is derived from the leaves of the lemon verbena plant 

 In a 2015 study, it showed the ability to help athletes both sleep and recover.

 commissioned by Monteloeder and conducted by researchers at the University Miguel Hernandez of Elche in Spain found that athletes consuming 1.2 g of the PLX-brand extract per day for 21 days reported reduced levels of perceived fatigue and anxiety, slept for longer each night, and reported less muscle pain overall than the placebo group. Overall, researchers concluded, the group taking the daily extract reported a 44% improvement in quality of sleep over the course of the study.

“This is a compelling proposition for any athlete,” says the company’s global head of marketing, Fernando Cartagena. “By improving sleep patterns and reducing anxiety and fatigue, PLX also enhances the mental recovery that is essential for sporting success.”

The ingredient comprises a combination of antioxidants and anti-inflammatory components-including verbascoside, phenylpropanoids, and flavonoids (such as luteolin)-that “produce a powerful, synergistic effect,” Cartagena says. The ingredient can be worked into supplement formulations and functional beverages and shots, he adds.

Sabinsa (East Windsor, NJ) is another supplier offering botanical-based brain-related ingredients for sports and other supplements. Anurag Pande, PhD, the company’s vice president of scientific affairs, points specifically to Sabinsa’s Curcumin C3 Complex derived from turmeric 

 “This patented extract is standardized to 95% curcuminoids, which have benefits for cognitive health” in addition to benefits for joint and muscle health, Pande says.

Beyond reducing inflammation in body tissues and “attenuating muscle wasting, or cachexia, in certain injury conditions,” Curcumin C3 Complex can potentially boost psychological wellness, Pande says. The C3 Complex has shown benefits related to major depressive disorder [MDD], Pande adds, referencing a 

 published in 2014. The authors of this small but arguably intriguing study concluded that a “curcuminoids–piperine combination is an effective addition to standard therapy for MDD and significantly improves the efficacy of treatment in alleviating depression symptoms.”

One finished-product brand marketing a curcumin-based supplement to athletes is Integrated Therapeutics. Its Theracurcumin HP supplement contains a “highly bioavailable, water-dispersible turmeric,” with the company’s director of clinical affairs, Corey Schuller, noting that curcumin “provides promising basic science evidence in both active and recovering athletes.”

A second Integrated Therapeutics cognitive supplement for athletes, Cortisol Manager, includes such botanicals as ashwagandha 

L-theanine, and magnolia. “Excessive cortisol production, as seen in many athletes, especially those who are overtraining, affects cognitive performance,” Schuller explains. The product is described as “a unique stress-hormone stabilizer that helps reduce tension and promote sleep, [which is] vital to recovery and energy restoration.”  Both of the company’s products bear the “NSF Certified for Sport” seal, which means that NSF screens them for more than 165 substances banned by most major athletic organizations, as well as for undeclared ingredients.

Drawing from the green chiretta plant native to Sri Lanka and India is HP Ingredients’ (Bradenton, FL) NeuroActin, a patent-pending and proprietary extract of 

standardized to andrographolide, 14-deoxyandrographolide, and neoandrographolide, says company CEO Annie Eng. Eng says the company launched NeuroActin for the brain-health category in response to two animal studies on green chiretta that “collectively demonstrated five mechanisms of action: canonical and non-canonical Wnt signaling, GSK-3Î² inhibition, tau hyperphosphorylation reduction, induction of postsynaptic proteins and synaptic function, and neurogenesis stimulation.”

 According to Eng, pending further study, these cognitive-health effects could potentially stretch into physical ones. “When a physically fit individual is also able to focus, he or she will likely be able to succeed in the fitness goal of the day, or the performance,” she says.

Rounding out the group of botanicals currently garnering attention for their potential for providing cognitive benefits within a sports-and-fitness context is the algae species 

specifically revered for its rich astaxanthin content. Joe Kuncewitch, national sales manager for astaxanthin supplier AstaReal Inc. (Burlington, NJ), explains, “The brain is prone to oxidation and inflammation, which can negatively impact the mental part of physical play. Our astaxanthin, from 

 has been clinically studied for brain health and has been shown to exert several key benefits,” including mental quickness, multitasking, memory, and faster learning in senior subjects, he says. “And more seniors are engaged in physical fitness and sport than ever before.”


During physical activity, mental focus and high cognitive performance are advantageous. During downtime and at night, when the body repairs itself and recovers, relaxation and sleep are key.

To that end, a patented hydrolysate of milk proteins developed by Pharmachem Laboratories Inc. (Kearny, NJ) contains a bioactive peptide with relaxing properties that regulates stress naturally, reports senior director of new product development Mitch Skop. This ingredient, called Lactium, has applications for athletes, Skop says, because “several research studies show it not only helps support healthy sleep, it also improves hand-eye coordination and reduces time to recharge.”

, performed on mice and published in Behavioural Brain Research, Lactium was shown to facilitate and promote sleep "with no or minimal sedative properties," Skop reports. “Lactium naturally enhances sleep without the groggy side effects that can be attributed to drugs, thereby positioning Lactium as an ideal sleep aid for natural products marketers,” he says, particularly those whose reach extends into athletic supplements.


Building on phosphatidylserine’s (PS) association with cognitive benefits, lipids-based ingredients supplier Enzymotec offers 

, a formulation for increased stamina and faster recovery based on the supplier’s proprietary Sharp PS soy-based ingredient, which is “already well established in the cognitive-health category,” says president and CEO Ariel Katz. The ingredient is marketed as potentially “improving focus and decision making, as well as the perception of improved general well-being,” which are “of utmost performance for those dealing with sports,” adds Avissara.

Avissara points to all of Enzymotec’s PS products, including “a novel grade" combined with omega-3, as “opening opportunities in a wide range of applications and target markets,” including sports supplements.

And as for Chemi Nutra, the company says this about AlphaSize on its website: “AlphaSize A-GPC has interesting utility in ‘mind-to-muscle’ sports nutrition formulations, where it acts to optimize muscular power output, sharpen agility, and also delay mental fatigue. This is due to its action involving motor-unit activation of muscle fibers and subsequent muscle contraction, as well as due to its mental-sharpness benefits.”

As a brain-health ingredient, A-GPC is an important dietary source of choline, one of the key neurotransmitters for brain and memory function. Last year, Chemi Nutra announced a double-blind, placebo-controlled crossover study

Journal of the International Society of Sports Nutrition

 that found that 600 mg of AlphaSize daily for six days improved lower-body muscle strength in subjects (13 college-aged males).

The subjects underwent lower- and upper-body strength tests. Researchers found that the subjects’ strength improved significantly during lower-body testing. (In the upper-body test, the improvement in strength was not statistically significant, which the researchers said may be due to a high variability of upper-body strength among the subjects that may have limited statistical power.)

The effects on lower-body strength are promising, the researchers wrote. “The results of the study suggest that A-GPC is effective at increasing lower-body force production after six days of supplementation. Given that, in many sports, it is understood that a very small change in performance, often times less than 2%, can significantly affect outcomes, it is important to note that the six days of A-GPC resulted in greater than a 3% increase in lower-body isometric strength.”

The scientists posited that A-GPC’s effects on strength may be due to increasing bioavailable choline. A-GPC is converted to phosphatidylcholine, a precursor to choline, and choline in turn is converted to acetylcholine, a key neurotransmitter. According to Chemi Nutra, “Exhaustive and repeated exercise can compromise motor neuron activity at the neuromuscular junction, and it is believed that motor neurons cannot manufacture and release acetylcholine fast enough to maintain transmission of the action potential from the motor neurons to the muscles.” By boosting acetylcholine synthesis, a supplement like A-GPC may help counter the “signaling fatigue” that often contributes to muscular fatigue and loss of strength, as well as muscle performance, because acetylcholine helps control speed of muscle contraction.

This is the first test to study the effects of A-GPC directly on isometric strength. The researchers suggested that further studies, including 

 testing, be done to “demonstrate that A-GPC has the potential to augment neurotransmitter levels in motor neurons.”

Chemi Nutra funded the study. “Chemi Nutra continues to explore how its branded, patented, AlphaSize alpha-glyceryl phosphoryl choline (A-GPC) can improve exercise performance, by focusing on its powerful role in facilitating explosive power output, speeding up reaction time, improving jumping ability, improving eye-hand coordination, and, of course, improving all cognitive measures-focus, memory, learning, and recall,” said Scott Hagerman, president of Chemi Nutra, in a press release.

Finding Opportunity at the Crossroads of Physical and Cognitive Wellness


The United States is seeing an aging but active population combined with growing public interest in both mental wellness and physical fitness. It is also seeing a sports-nutrition industry that has grown 67% in the past five years (from roughly $4.4 billion to $7.4 billion, according to analysis from Euromonitor). The time seems right for marketing cognitive-health ingredients to the athletic- and fitness-supplements industry, and for highlighting the mental elements of exercise and athletic performance to supplement consumers.

Brands that can successfully find and capitalize on the overlap between brain health, physical fitness, and athletic performance will perhaps be best positioned to benefit from current trends.  

Smart Strategies for Marketing Brain-Health Products

E Roche et al., “Biochemical and psychological changes in university students performing aerobic exercise and consuming lemon verbena extracts,” 

Current Topics in Nutraceutical Research,

Panahi Y et al., “Investigation of the efficacy of adjunctive therapy with bioavailability-boosted curcuminoids in major depressive disorder,” 

Tapia-Rojas C et al., “Andrographolide activates the canonical Wnt signalling pathway by a mechanism that implicates the non-ATP competitive inhibition of GSK-3Î²: autoregulation of GSK-3Î² 

 vol. 466, no. 2 (March 1, 2015): 415-430

Serrano FG et al., “Andrographolide reduces cognitive impairment in young and mature AÎ²PPswe/PS-1 mice,” 

Dela PeÃ±a IJ et al., “A tryptic hydrolysate from bovine milk Î±s1-casein enhances pentobarbital-induced sleep in mice via the GABAA receptor,” 

Bellar D et al., “The effect of 6 days of alpha glycerylphosphorylcholine on isometric strength,” 

Journal of the International Society of Sports Nutrition.

Botanical extracts, proteins, and lipid-based products are all on deck as brain-wellness ingredients take on sports nutrition.

Brain Health and Sports Nutrition Team Up in Dietary Supplements

Natural sweeteners have enjoyed a good amount of success so far, and, in large part, they have clean-labeling to thank for it. As consumers demand cleaner labels-shorter and more recognizable ingredient lists-they are also paying more attention to ingredient origins, as well as how natural ingredients truly are. This has had a radical and ongoing effect on ingredient use in the industry, with companies now seeking to use all-natural or predominantly natural formulations wherever possible.

In the sweeteners market, we’ve seen this preference for natural ingredients play out in the backlash against some non-caloric or low-calorie sweeteners perceived to be artificial. Opportunities now abound for natural sweeteners like agave, honey, monk fruit, cane juice, and, of course, the highest-profile natural sweetener of them all, stevia.


Still, stevia’s penetration has not been as high as expected, despite ongoing regulatory approvals that were initially expected to cause something of a revolution in the sweetener’s use. Based on the product launches Innova Market Insights recorded in the 12 months ending June 2016, just over 1% of global food and drink launches featured stevia. The numbers are higher in the United States (but still modest), where launches featuring stevia sat at 3.2%.

While stevia-sweetened products are being introduced across a range of food and drink sectors, most of the launches were in soft drinks and sports nutrition products. In the United States, these categories together accounted for more than half (55%) of all U.S. product launches using stevia.

Stevia has also impacted the sugar and sweeteners market, where over 28% of introductions featured stevia, either alone or in combination with other ingredients. Still, these launch numbers are relatively low overall, indicating room for opportunity for further innovation.

 


In the 12 months ending June 2016, just under 13% of soft drink launches featured stevia. Stevia is now being used by some of the market’s leading players, most notably Coca-Cola (with Coca-Cola Life) and PepsiCo (with Pepsi True). As opposed to the classic, full-sugar or calorie-free diet sectors, both brands are targeting the lower- or mid-calorie soft-drink markets. Coca-Cola Life is now available in a range of countries, but it has also undergone a number of changes largely in response to a lack of consumer understanding of the mid-calorie concept. (In the U.S. cola category, for example, sales of classic, full-calorie colas have remained relatively static in recent years, while sales of lower-calorie options have actually fallen.)

Instead, stevia’s usage has mainly come from other parts of the soft-drinks market, led by concentrates and mixers, which accounted for 29% of U.S. soft-drink launches featuring stevia in the 12 months ending June 2016, followed by flavored bottled water (21%), juices/juice drinks (just under 20%), iced tea (11.5%), and energy drinks (7%).

In general, soft drinks are trying to present an intrinsically healthy and natural image, so stevia still has room to play in this sector, including in blends with other natural and organic ingredients. And the work continues. New product development is rolling out from brands like Zevia zero-calorie sodas, Jones Stripped natural premium sodas with an organic agave/stevia sweetener blend, Honest Ginger Beer and H2O Water Enhancers with stevia sweeteners, and In the Raw reduced-calorie beverages with stevia.

 


In the dairy sector, stevia usage is relatively low. Less than 4% of dairy launches in the 12 months ending June 2016 included stevia. There is, however, more substantial interest in stevia in the drinking yogurt/fermented beverages sub-category, where stevia was used in nearly one-third of introductions. There is also interest in the yogurt category, where stevia tends to be used in a sweetener blend rather than on its own.

Yoplait’s Yogurt & Juice blends, launched in the United States in 2015, use monk fruit and stevia as natural sweeteners. Chobani’s Simply 100 Greek yogurt range is sweetened with a blend of stevia, monk fruit, and evaporated cane juice. In early 2016, Chobani rolled out a new media campaign for the Simply 100 brand focusing on its all-natural credentials. It also introduced a new Simply 100 Crunch mix-in yogurt, pictured above, sweetened with stevia and monk fruit.

 


While stevia receives a lot of attention, it is not the only natural sweetener in town. Future opportunities lie in the increasing number of natural-sweetener blends, including stevia plus sugar, stevia plus erythritol, and blends with other natural sweeteners like honey, agave, and monk fruit. Stay tuned.  

Innova Market Insights is your source for new-product data. The Innova Database (

) is the product of choice for the whole product-development team, offering excellent product pictures, search possibilities, and analysis. See what food manufacturers are doing around the world: track trends, competitors, ingredients, and flavors. In today’s fast-moving environment, this is a resource you cannot afford to be without.

Stevia and Monk Fruit: What Makes a Natural Sweetener Natural?

Does Reb A Still Have a Place in Advanced Stevia Formulations? This and More Stevia Talk at IFT 2016.

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

Consumer demand for natural and clean-label is driving natural sweeteners like stevia. But there’s still lots of opportunity for growth.

Stevia's Growth Markets

A nutritional supplement is only as good as its delivery vehicle. While ingredients and formulations might be of high quality and value, if they’re not delivered in a way that protects them from degradation and appeals to the consumer, that supplement is not, ultimately, worth much.

Indeed, “dosage forms for delivery of ingredients can make as big a difference in consumer satisfaction as the ingredients themselves,” confirms Missy Lowery, senior manager, marketing, Capsugel (Greenwood, SC). “Delivery forms can maximize the chance of achieving the most benefits from ingredients, too,” she adds.

Fortunately, supplement brands have a wide selection of delivery systems from which to choose, and the companies supplying those systems continue to innovate and respond to consumer interests and demand.

Among the myriad delivery formats on offer-including tablets, gummies, melts, shots, chews, sprays, and more-capsules and softgels remain useful, reliable, and economic options, providing quality-protection to the formulations they contain and benefits to the consumer. Increasingly, capsule and softgel suppliers are developing varieties appealing to vegetarian, non-GMO, gluten-free, and “clean” lifestyles and that add value in the forms of increased supplement bioavailability and targeted release.

Capsules and softgels, while perhaps not as trendy as their gummy, liquid-shot, or inhalable counterparts, remain economical, effective, and beneficial choices for supplement brands-and for good reasons. Both hard capsules and softgels can mask the bitter, pungent, or otherwise off-putting flavors and odors of such ingredients as marine oils (particularly krill oil) or herbs (such as valerian root and garlic), and, in most cases, they can do so without the addition of artificial ingredients or flavors.

A second advantage offered by both hard capsules and softgels is protection from oxidation or spoilage of the encapsulated ingredients. Supplier Catalent Pharma Solutions (Somerset, NJ) points to softgels’ lack of headspace or air pocket as the primary mechanism by which oxidation is eliminated or reduced, while supplier Capsugel attributes the protection afforded by hard capsules to that format’s low permeability.

Beyond these benefits, capsules and softgels can be customized and refined to add value through improved digestibility, controlled bioavailability, quick or controlled release of ingredients, and improved palatability.

Catalent Pharma Solutions, for instance, has developed a dispersion technology for softgels based on “food-approved surfactants and flavor-masking and antioxidant ingredients to create a small-droplet supplement dispersion that can be encapsulated in a softgel-a dosage form preferred by consumers,” says June Lin, global marketing director, consumer health softgel, Catalent.

Enteric coatings can prevent softgels from dissolving in the stomach, thereby assisting in releasing ingredients directly into the intestines where “absorption is more effective,” Lin says. For krill oil and omega-3 oils in particular, she adds, “this can further minimize any issues with reflux and make products more palatable for a wider population.”

Softgels can also deliver ingredients in a way marketers may not have considered before. Namely, they can be a “delivery system wherein the softgel tip can be twisted off to deliver contents by spreading on food or adding to drinks,” Lin explains, with potential applications in supplements for pediatric or geriatric populations, for which swallowing pills can be difficult.

At Capsugel, Lowery points to an innovative beads-in-a-liquid-filled-capsule technology for controlled release of supplement ingredients. She describes it using the popular ingredient melatonin: “The inner capsule is filled with melatonin timed-release beadlets. It is suspended in a liquid melatonin−filled outer capsule. The outer capsule releases immediately, providing quick sleep response [in the user], while inside the inner capsule melatonin beads of different sizes and coating thicknesses dissolve at intervals to promote an uninterrupted, restful sleep.”

Today’s capsules and softgels rise to the needs of both ingredients and consumers. 

Nutritional Outlook Vol. 19 No. 9

Dairy Protein Advancements: Microfiltration, Sustainability, and More

Are Omega-3 Supplements Heart-Healthy?

Natural Color Demand Is Especially High in These Food and Beverage Markets

Brain Health and Sports Nutrition Team Up in Dietary Supplements

Stevia's Growth Markets

Capsule and Softgel Advancements for Dietary Supplements

5 Lesser Known Botanical Ingredients Poised for Supplement Market Growth

FDA’s “No Synthetics” NDI Provision Is a Selling Point for Natural-Botanical Firms

Will Hemp CBD’s Regulatory Controversy Help or Hurt Its Future as a Supplement Ingredient?

New DNA Test Method Lets Probiotic Firms Test Multistrain Blends: SupplySide West Report

Curcumin Suppliers "Guaranteeing" Natural Curcumin Is Not Synthetic by Using Carbon Dating: SupplySide West Report

5 Hemp CBD Research Areas for Further Supplement Growth