have skyrocketed in popularity as consumers look for safe, clean-label options to reduce their sugar intake. With the rising prevalence of serious health issues such as obesity and type 2 diabetes, sugar reduction and blood sugar control are top of mind for many.

Industry has stepped up to meet the mounting demand for low- and reduced-sugar foods and beverages featuring ingredients like stevia and monk fruit. According to the Global New Products Database from UK-based market research firm Mintel, the percentage of products containing artificial sweeteners declined between 2014-2019, while the inclusion of natural sweeteners steadily increased. Additionally, a February 2019 presentation from Mintel at the International Sweeteners Colloquium event reported that 59% of surveyed U.S. consumers expressed they would like to see more food and beverages with naturally sourced sweeteners.

Yet, when it comes to foods and beverages (especially sweets), taste is king and consumers have a hard time compromising on flavor and experience. Early introduction of stevia was received with a somewhat tepid response, as many consumers grappled with stevia’s bitter notes and aftertaste.

To address palatability, suppliers in the industry have developed novel ways to improve the flavor profile of these natural formulas through innovative farming techniques, cutting-edge processing and formulation, and continued experimentation.

A primary tactic used to address the issue of taste is the selective breeding of stevia plants to yield higher levels of minor steviol glycosides like rebaudioside M and D. Reb M and Reb D, as they’re commonly called, have a flavor and sweetness more similar to sugar, especially when compared to the legacy, major steviol glycoside rebaudioside A (Reb A).

HB Natural Ingredients (Irvine, CA) has invested in the development of new varieties of stevia with higher concentrations of “more desirable and better-tasting glycosides” like Reb D and Reb M, as well as innovative ways to achieve a higher yield of total glycosides per acre. “While these glycosides have improved taste compared to the more common Reb A, limited availability and high cost still restrict their broad-based use by the industry,” explains Joseph Zannoni, CEO of HB Natural Ingredients.

However, careful consideration must be made at every stage of farming, leading to ever-evolving agronomic techniques and practices. “The large number of different plant varieties used, the different propagation techniques employed, and varying growing conditions from region to region result in significant variability in the quality of the finished extract produced,” he describes.

HB Natural Ingredients is one of a select group of suppliers focused on eliminating several major impediments impacting agronomy. “By utilizing high-glycoside, standardized-variety propagation techniques with large-scale farming plantation, impediments are eliminated, which results in a standardized, traceable leaf,” says Zannoni.

Thom King, head food scientist and CEO at Icon Foods (Portland, OR), points to soil amendments, selective breeding tactics, and extraction through advanced resin bed filtration as prime ways to improve the quality and quantity of glycosides.

PureCircle (Chicago, IL) has developed a new proprietary stevia leaf variety, which the company claims provides significant advantages compared to previous generations of stevia plants. “These new stevia plants yield greater quantities of our next-generation stevia ingredients,” says Alina Slotnik, vice president of global marketing for PureCircle. “That means more efficient production of our best-tasting stevia leaf sweeteners and our flavor-enhancing and functional ingredients,” while improving cost-efficacy and supply chain sustainability.

In a press release from PureCircle, the company explained that in 2019, these next-generation stevia plants made up 20% of its crop, but that the company planned to expand to 90% use of the new varietal in 2020. The company collaborates with farmers across North America, Latin America, Asia, and Africa to cultivate and source its proprietary stevia plants.

When it comes to monk fruit, however, King says agronomy plays a lesser role in the development of its flavor and sweetness, “since it is an actual fruit that grows on trees and has a longer time to maturity.”

However, the vertically integrated producer of plant-based sweeteners, Layn (North Beach, CA) has developed a proprietary variety of monk fruit that can naturally produce 20% more mogrosides. With the increased levels of mogrosides in the new variety, called Super V Fruit, the company aims to reduce the land, water, and other natural resources needed to grow monk fruit, the company said in a press release.

It’s not just how the plants are grown, but how the extracts are formulated and processed that’s important to developing an ideal sweetness and flavor profile.

One popular formulation trend seen in the category is the blending of natural sweeteners to deliver an ideal taste and texture to finished products. The food science division at Icon Food has taken to combining natural sweeteners, King explains, to better replicate the taste, mouthfeel, and functionality of traditional sugar. As an example, he cites the company’s branded sweetening system KetoseSweet+, which combines the rare sugar allulose with stevia and monk fruit. “This combination has parity with the sweetness level of sucrose (table sugar). Since allulose is a saccharide, it functions in Maillard and can activate leavening, making it a perfect plug-and-play sweetening system for baked goods.”

Likewise, HB Natural Ingredients discussed the benefits of blends. Zannoni states, “Given the current range of stevia products and glycosides available for use by finished product manufacturers, blending these extracts and glycosides with other functional ingredients with flavor modification properties has helped formulators develop better tasting, naturally sweetened reduced and sugar-free finished products.”

PureCircle’s new proprietary ingredient- an optimized blend of “next-generation stevia leaf ingredients, including Reb M”- has been launched under the name Sigma Syrup. The company claims the sweetening solution provides “superior taste and overcomes solubility challenges encountered when using other stevia sweeteners in products which are high in sweetness intensity,” says Slotnik.

Avansya- a joint venture between Cargill (Minneapolis, MN) and Royal DSM (Heerlen, Netherlands)-harnessed the powers of fermentation to offer its branded ingredient EverSweet, a zero-calorie natural stevia sweetener. In 2019, the companies unveiled a $50 million fermentation facility in Blair, NE, operated by Cargill. In a press release from Avansya, the companies stated the facility was designed to support the production of EverSweet. The unique ingredient is derived by fermentation-feeding a specially crafted yeast simple sugars, which produces the same glycosides found in traditional stevia leaf.

Additionally, Cargill developed ViaTech Stevia Leaf Extract, a branded line designed to help formulators achieve up to 50% sugar reduction. “At Cargill, we’ve spent more than 300,000 hours studying the unique properties of the stevia leaf, searching for the optimal balance of sweetness and taste. As part of that research, we developed our ViaTech portfolio of stevia leaf extract sweeteners,” explains Andy Ohmes, global director of high-intensity sweeteners for Cargill. “ViaTech uses a proprietary taste-prediction model to precisely predict which combinations of sweet components deliver optimal taste and sweetness.”

Enzyme-modified extracts, such as HB Natural Ingredients’ Vitosa line, allow formulators to improve taste and reduce cost, says Zannoni. “These ingredients overcome the bitterness and delayed sweetness onset seen with traditional leaf extracts, in addition to having a solubility in water over 50%. Furthermore, the Vitosa products provide a uniform and consistent taste profile and are used by formulators as both ‘general use sweeteners’ (FDA GRAS) and as ‘natural flavors’ (FEMA GRAS).” HB Natural Ingredients strategically partnered with Batory Foods (Rosemont, IL), a national distributor in the sweetener solutions category, to solve food and beverage manufacturer challenges associated with stevia and other sweetener systems.

Katharina Pueller, director, natural sweetener business at SweeGen (Rancho Santa Margarita, CA), describes how the plant-based bioconversion of stevia sweeteners is making them more sustainable and scalable. “This means that enzymes are added to a stevia leaf extract and bio-convert molecules into better-tasting ones. This process mimics the maturity process in the leaf. The end products are non-GMO and best-tasting.”

Icon Foods’ King also underscores the benefits of enzymatically modified stevia for both yield and flavor. “The enzymatic addition of glucose moieties to a steviol glycoside structure results in a mix of glucosylated steviol glycosides and steviol glycosides,” he explains. “The glucosylated steviol glycosides have shown to have fewer off-notes and are GRAS status for use in food products.”

The major forces driving growth of natural sweeteners-sugar reduction and cleaner labels-show no signs of abating.

“As long as the consumer trends continue to lean into clean-label sugar reduction, the demand for clean-label sweeteners and sweetening systems will continue a rapid growth cycle,” predicts King. “Consumers demand clean-label sugar reduction coupled with tastes they can enjoy that replicate sugar without the metabolic effects. Continual innovations in processing methods and agronomy will make constant and never-ending improvements and increased consumer acceptance.”

However, achieving the right taste will remain key, urges Cargill’s Ohmes. “Consumers want reduced-sugar foods and beverages made with familiar ingredients-but not at the expense of great taste.” Taste, he says, will remain “the single biggest driver of purchase intent.”

Articles

Stevia and monk fruit: Innovation in agronomy and formulation

Exploration of the human microbiome has exploded since 2007 when scientists at the National Institutes of Health (NIH) Common Fund launched the Human Microbiome Project (HMP)

. This groundbreaking study gave way to a deeper understanding of how trillions of microorganisms living in our bodies-including bacteria, viruses, fungi, and even parasites-can influence human health.

“The way we understand the human microbiome has changed phenomenally in a relatively short space of time,” observes Lucien Harthoorn, PhD, research and development director at UK-based prebiotics development company Clasado Biosciences.

Yet, while this vast body of science has uncovered numerous ways the microorganisms within us impact everything from digestive wellbeing to maternal health to immunity and more, many questions remain.

A second phase of the Human Microbiome Project-called the Integrative Human Microbiome Project (or iHMP)-was initiated to determine how the microbial makeup of subjects influenced specific health conditions and disease states.

Anke Sentko, vice president of regulatory affairs and nutrition communication for Beneo (Germany), says iHMP examined “the role of the microbiome in human health and disease through a study of the changes occurring in the microbiome and host over time.” The three model conditions examined by iHMP included pregnancy and preterm birth, inflammatory bowel diseases (IBD), and type 2 diabetes.

Findings from this second phase will help to characterize these conditions and predict the onset of disease or patient outcomes,” she explains. Also, iHMP may help to identify new opportunities for dietary interventions in the future, Sentko suggests.

Ahead, we look at some of the research objectives of current microbiome studies in the works.

The Multi-Omic Microbiome Study Pregnancy Initiative (MOMS-PI)

One study within iHMP analyzed how the microbiome of expectant mothers can correlate to preterm birth.

Researchers found that pregnant women who delivered preterm (prior to 37 weeks gestation) had significantly lower levels of the bacteria

 and elevated levels of other microorganisms within the 

 species and nine other taxa. The study also found that elevated levels of these specific microorganisms were correlated with proinflammatory cytokines in the vaginal fluid. Notably, these elevated taxa are often linked to vitamin D deficiency.

Inflammatory Bowel Disease Multi’omics Database (IBDMDB)

Another clinical trial within the iHMP examined the dysbiosis of the microbiome among those with inflammatory bowel disease such as Crohn’s disease and ulcerative colitis.

 It’s estimated that approximately three million Americans live with some form of IBD, according to the Centers for Disease Control.

The study identified clear microbial features in hosts with IBD. For instance, an unclassified 

 species was significantly reduced in IBD subjects, potentially interfering with bile acid metabolism and short-chain fatty acids. Further research is needed to determine if this reduction was host or microbiome driven.

Integrated Personal ’Omics Project (IPOP)

With data from the World Health Organization estimating 422 million people worldwide have type 2 diabetes, scientists are seeking ways to better understand this disease.

This iHMP study analyzed 106 healthy subjects as well as those with prediabetes for four years. Researchers observed many notable differences in the microbiome of those with insulin resistance, prediabetes, and healthy subjects. For example, during immune system challenges such as a respiratory viral infection, healthy participants, participants with insulin resistance, and those with insulin sensitivity all exhibited significantly different molecular and microbial changes.

In addition to the work done through HMP and iHMP, major studies of the microbiome are being conducted around the world. The journal 

 estimated over $1.7 billion has been invested in research of the human microbiome (20% of that going to the HMP and iHMP).

This massive investment in research has, of course, spurred innovation in the dietary supplement and functional food and beverage industries, particularly in the area of probiotics and prebiotics.

“The information generated by…[The Human Microbiome Project] is available for use by researchers and manufacturers alike, which has huge benefits to the industry,” comments Clasado Biosciences’ Harthoorn. “Businesses of all sizes now have access to insight and data on the building blocks of human health, bringing unique viewpoints and ideas to the market accordingly. As the industry progresses, efforts are being made to better understand and interpret the data, and more clearly identify how it might directly lead to the improvement of human health.”

Oliver Hasselwander, development leader, microbiome venture, DuPont Nutrition & Biosciences (Copenhagen, Denmark), points to probiotic supplementation as potential catalysts for a healthy microbiome. “Probiotics can elicit their health benefits through several mechanisms, such as modulation of composition or activity of the microbiome, of the immune system, systemic metabolic responses, via the central nervous system, improving epithelial barrier function, and increasing colonization resistance against pathogens

,” he explains. These actions are mediated by key effector molecules; metabolites or enzymes, such as lactase; and bile salt hydrolases.

Meanwhile, the lack of dietary fiber in the typical Western diet has led to a surge in interest in prebiotics. Prebiotics could also have a significant effect on boosting the growth of beneficial bacteria in the gut, notes Harthoorn. “These bifidobacteria are crucial to establishing and re-establishing a healthy balance of the microbiota composition, which we call eubiosis.”

Stephen O’Hara, CEO of the UK-based life science company Optibiotix, suggests we’re in the “very early stage of a revolution in healthcare where we will start to see pre- and probiotics that may manipulate certain aspects of the microbiome, and so improve healthcare.” He points to science that is seeking ways to “precision engineer the microbiome to increase the presence of a particular bacterial species and metabolites, their gene expression, their enzymes, and even short-chain fatty acids.” Hypothetically, this could also be done to reduce the levels of microbial species linked to disease states. “I think the future lies in the targeted manipulation of the microbiome,” he says.

Of course, continued research is needed to see these interventions in action. “While we understand and can demonstrate that the microbiome can be modulated, there are still gaps in demonstrating that the role of the microbiome is causally linked to positive health benefits, particularly in human clinical studies,” says DuPont’s Hasselwander. He points to continued areas of interest and exploration including how the microbiome impacts nutrient and medication bioavailability and function; research of how digestive health impacts brain function, often called “the gut-brain axis;” and how microbial intervention could impact weight gain and obesity.

What’s abundantly clear is that consumers are paying attention and are looking for ways to improve their health by way of the microbiome. “Health Focus International’s 2018 Global Trend Study found that among those surveyed, 42% were very or extremely interested in the gut microbiome,” notes Beneo’s Sentko.

NIH HMP Working Group et al. “The NIH Human Microbiome Project.” 

vol. 19, no. 12 (December 2009): 2317-2323	

Fettweis JM et al. “The vaginal microbiome and preterm birth.” 

Lloyd-Price J et al. “Multi-omics of the gut microbial ecosystem in inflammatory bowel diseases.”

Dahlhamer JM et al. “Prevalence of inflammatory bowel disease among adults aged ≥18 years - United States, 2015.” 

vol. 65, no. 42 (October 2016): 1166–1169

Proctor L. “Priorities for the next 10 years of human microbiome research.” 

Lebeer et al. “Identification of probiotic effector molecules: present state and future perspectives.” 

And how could new discoveries lead to opportunities for pre- and probiotics?

Microbiome mysteries: What don’t we know?

While food is a necessity, purchasing food can also be a very emotional experience. Certain flavors can provide comfort, not just because they might taste good, but because they can bring back childhood or other fond memories. The idea of “comfort food” exists in every type of cuisine, often characterized by simplicity and indulgence. Flavor manufacturers work hard to accurately replicate nostalgic flavors, and consumers are all too happy to put them into their grocery cart, particularly now.

“Consumers want to connect to simpler, happier times through comfort foods and indulgent, nostalgic flavors,” says Sian Cunningham, marketing insights and strategy specialist for Kerry (Beloit, WI). “Reinventing classics and nostalgic favorites are ways to bring newness to products, but still keep them accessible and familiar. Through everything that’s going on in the world right now, consumers find comfort and even an emotional connection with nostalgic flavors across product categories.”

Nostalgic flavors have already been trending, according to 

 but with the current COVID-19 pandemic and shelter-in-place orders from state and local governments, consumers are stocking up on their indulgent favorites.

“During past periods of turmoil, financial downturn, and other crises, consumers have typically stocked up on pantry staples, and the data above shows this is still true. But, while austerity is being practiced by many, we’re also seeing an increase in purchases of nostalgic and indulgent food and beverage,” writes Lauren Piek, content marketing specialist for Kerry, in a blog post

. “Because many North American consumers are now in a restricted living state with no set end date, they’re also stocking up on indulgent products such as beer, soft drinks, chocolate, and wine.”

A number of other important flavor trends can still translate to these uncertain times. For example, in its 2020 Taste Charts, Kerry found that consumers want to enjoy the flavors of exotic locations through regional spices, herbs, and produce. Now, while travel is severely restricted, this desire to experience other cultures through food is particularly important. According to Cunningham, these flavors include “peppers with a provenance connection like Hatch, Calabrese, and Anaheim peppers, to the specific spice blends or pastes of a region, like harissa, togarashi, and sambal, but also fruits, spices, and herbs that are not traditionally found in America-like starfruit, dragon fruit, prickly pear, lemongrass, and sumac.”

For manufacturers, perhaps the best way to innovate and bring nostalgic or exotic flavors to consumers is through beverages and snacks. “Both [are] low-investment, low-risk categories that lend themselves as a good vehicle to new trends and trial,” explains Cunningham.

Grebow J. “2020 Flavor Trends for Food and Beverage.” 

vol. 23, no. 1 (January/February 2020): 54-60	

Piek L. “Changing Consumer Preferences and Grocery Sales During COVID-19.” Kerry website. Published April 1, 2020. Accessed at: 

https://kerry.com/insights/kerrydigest/2020/grocery-sales-during-covid-19

Flavor manufacturers work hard to accurately replicate nostalgic flavors-and consumers are buying.

How do flavor trends hold up during a pandemic?

Time was when following a plant-based diet meant eating a lot of salads. Fortunately for the 38% of Americans now trying to add more plant-based foods to their routines

, today’s options aren’t nearly so limiting.

Roughly 800 new plant-based products hit shelves from 2017 to 2019, per Mintel’s Global New Products Database (GNPD), reflecting not just the category’s popularity, but its mainstream status, too. Yet that status is tipping an already-crowded market toward overflowing, even as rising consumer expectations make it harder for any SKU to stand out.

So while consumers may be “clearly intrigued by the tidal wave of new plant-based products,” says Melissa Machen, senior technical services specialist, plant protein, Cargill (Minneapolis), “brands have just one chance to impress. Manufacturers will need to up their formulation games or risk watching the category dissolve into a passing fad.”

Plant-based eating may be the dietary phenomenon of our era-and beyond. As Hamutal Cohen Yitzhak, CEO, director, Else Nutrition Holdings Inc. (Tel Aviv), puts it, “With more plant-based products and brands emerging, it’s evident that plant-based isn’t fringe; it’s the future.”

The movement’s ascendance has struck Cargill’s Machen for some time, particularly in the widespread availability of plant-based options not just in supermarkets, but also on menus and at institutions. “Innovative brands have launched a tsunami of products into this space, giving consumers a plethora of choices and ways to try alternative proteins,” she says.

And from Jenny Palan’s perspective, “Collaborations with food-biz majors and colonization of the traditional dairy and meat cases are definitely signs that plant-based has moved beyond being just a fringe category to being established.”

Another sign of its status, says Palan, a strategic market research manager at Kerry North America (Beloit, WI): “Plant-based has evolved beyond appealing solely to vegans and vegetarians.”

According to the 2019 International Food Information Council Foundation Food and Health Survey, one third of consumers eat plant-based protein daily, with three quarters viewing it as healthy. Yet 2018 polling from Gallup found only 5% of Americans identifying as vegetarian, and fewer still-3%- as vegan.

So the wheel of the plant-based bus rests largely in the hands omnivores and flexitarians-the latter of whom comprised 44% of U.S. consumers in supplier ADM’s (Chicago) 2020 OutsideVoice Protein Perception & Awareness Study. And their top motive for plant-based purchasing: “healthy living/healthy aging.”

Healthy perceptions are just the start. “Consumers are more aware of the potential negative effects to the planet of consuming animal products,” says Chris Kerr, CEO and cofounder, Good Catch (New York City), “including damage to the ozone layer from farming beef, and overfishing of our oceans for seafood.”

The result, he believes, is “an increased desire and even need for products that ease these unnecessary harms to the environment and our health. This has allowed the plant-based sector to grow exponentially.”

Much of that growth comes from plant-based meat and dairy, which has “really changed consumer perceptions and increased acceptance of plant-based alternatives,” says Jatin Sharma, global market manager, Roquette (La Madeleine, France). “Today’s products have a similar taste, look, and texture to what consumers expect, which has helped break down stereotypes that consumers might have had after being disappointed with alternatives from the past.”

Christine Addington, senior dairy technical service specialist, Cargill (Minneapolis), agrees. “It’s amazing how the plant-based dairy space has grown and evolved with products that are actually tasty and have good texture.”

She recalls as a graduate student helping a major food manufacturer create a plant-based yogurt. “At the time there were few technical solutions available to create an acceptable product,” she says. “Fast-forward 10 years and we have ingredients that allow us to craft products very similar to dairy yogurt.”

Similar, perhaps even more revolutionary, progress has attended the evolution of plant-based meats. Burgers, patties, sausages, and crumbles were “category pioneers,” Cargill’s Machen says, and for good reason: “Burgers are a forgiving format, as they’re usually served on a bun with condiments and toppings that add flavor, texture, and juiciness.”

Now, “We’re seeing products that closely mimic traditional meat in color, texture, and bite,” she declares. “It’s clear that some brands are striving to create products that are indiscernible from meat, and they’re making significant progress toward that goal.”

Their strategy: “It starts with better ingredients,” Machen says.

And those ingredients start with food science. That’s why Mindy Leveille, strategic marketing manager, proteins, Kerry Taste & Nutrition (Naas, Ireland), sees improvements in the category as “a tribute to food scientists and researchers finding ways to integrate new ingredients that make taste and texture come alive.”

Consider that texture defects in plant-based meat often arise when proteins display low solubility and poor gelling and water-holding capacities. Plant proteins have “come a long way in the last decade,” Machen notes, with solubility, mouthfeel, and stability all improving to the point where “we can produce meat analogues that are closer to their animal-protein counterparts.”

Adds Addington, “With a greater understanding of the molecular structure and chemistry of plant proteins, we can work with them in ways that are ideal for their inherent physical makeup. We’ve also made substantial advances in processing technology, which allows us to produce plant proteins with better taste and color, as well as solubility.”

Machen believes pea protein stands out as novel enough to excite, yet not so much “that it feels unfamiliar to consumers.”

Cargill’s Puris pea protein is highly soluble, dispersible, and ideal for plant-based dairy thanks to its mouthfeel, Machen says. For meat analogues, it’s available in textured and powdered forms, both of which contribute meaty chew and viscosity along with “strong nutritional attributes.”

The company minimizes the pea protein’s characteristic “beany” notes by using yellow-pea seed varieties selected for their minimal off flavors and a hexane-free process that further tilts the protein’s profile toward neutral.

Silvia Schnicker, area marketing head, Americas, and global market manager at Roquette, notes that the company’s Nutralys pea protein also has “a pleasant taste” in plant-based applications. Roquette follows a mostly mechanical protocol to mill the peas into flour, disperse the flour in water, and then physically separate the starch, fiber, and proteins, which are gently dried “to preserve quality,” she says.

Roquette is already looking beyond pea and in late-2019 launched its first textured protein made from fava bean. Schnicker describes it as environmentally appealing, sustainable, and having “all the characteristics of being the next big thing in the plant-based protein domain.”

But Jacquelyn Schuh, product marketing director, alternative proteins, ADM, encourages processors to consider established proteins like soy and wheat gluten, which she credits as “among the best texture-enhancing ingredients with wide availability and cost-effectiveness.” Like newer pea and bean proteins, they also create the right bite, crumble, and juiciness in meat alternatives, she says.

Such ingredients have yielded success stories in alternative-dairy and -meat spaces.

“Vegan cheese is certainly one of the most challenging applications,” Cargill’s Addington says, “but it’s also an extremely exciting space to watch.” Dairy proteins contribute critical properties that translate as stretch, mouthfeel, texture, aging, and flavor, she notes, and plant ingredients don’t perform as well.

“That said, a number of manufacturers have dived into this space and launched vegan shredded, sliced, and block cheeses that sometimes get really close to duplicating traditional dairy characteristics,” she adds. “With help from hydrocolloids, starches, and fibers, industry’s making improvements every day.”

Advances in alternative meats have also attracted attention, with technologies like high-moisture extrusion allowing processors to “make strides toward recreating the texture, appearance, and bite of striated muscle fibers,” Machen says-qualities that she notes are among the most difficult to recreate.

As for nuggets and patties, textured pea and soy proteins continue to deliver convincing texture, and Machen mentions that some brands are even tackling plant-based seafood.

Good Catch is at the vanguard. Inspired by “a lack of plant-based seafood options despite the immense growth of plant-based meat,” Kerr says, the founders created a plant-tuna of their own.

The principal hurdle involved replicating tuna’s characteristic “layering of protein,” Kerr says, which is especially apparent in the cooked fish. “We spent 18 months working on this flaky texture before even diving into taste development.”

Ultimately, the company settled on a formulation comprising a six-legume blend-peas, chickpeas, lentils, soy, fava beans, and navy beans-and algae oil, which Kerr calls “the special plant ingredient that captures seafood’s authentic flavor.” Running that mix through a “leading-edge process” produced the texture and taste the company aimed at.

With that accomplished, “We have products in the pipeline that expand beyond plant-based tuna and dive into the frozen category, including plant-based crab and whitefish,” Kerr notes. And a joint-distribution deal with Bumble Bee Foods “shows that we’re breaking ground in the space. The commitment of long-established industry members shows that the direction for the category is up.”

Their achievement, and those of plant-based frontrunners like Beyond Meat and Impossible Foods, marks a substantive turning point for the category, and the industry.

But, says Roquette’s Sharma, “Though the quality and appeal of plant-based products has improved significantly, we still have to work at bringing all the sensory and nutrition aspects together in one product.”

Nailing the organoleptics remains complex in meat analogues, where the “distinct bite, chew, succulence, lubricity, and firmness are difficult to replicate,” Machen says. Despite advanced proteins, formulators still often need hydrocolloids, starches, and binder systems to “achieve the optimal balance between a firm bite and juiciness,” she notes.

Alternative dairy also has wrinkles to iron, including texture. Milkfat supplies much of the texture and mouthfeel we associate with dairy, and in its absence, native starches, chicory root fiber, and pectins can contribute richness and creaminess. “These label-friendly ingredients also provide stability and syneresis control while withstanding nondairy applications’ harsh processing,” Addington says.

And despite the advances of flavor-masking systems in correcting the beany, earthy, malty, and sulfur-like notes that haunt some plant-based ingredients, taste remains a purchase barrier-the primary purchase barrier, in fact, per ADM’s OutsideVoice Protein Segmentation Study.

Regarding nutrition, Jing Zhou, protein clinical scientist, Ingredion Inc. (Westchester, IL), believes it’s important to try to match plant-based alternatives’ nutritionals to their dairy and meat models, given the role they play as vegan and vegetarian consumers’ primary protein sources.

“While plant-based protein sources are perceived to have lower protein quality,” she notes, “many-like cereals and legumes-are complementary regarding their amino acid profiles. So if a person is consuming proteins from a variety of sources, including complementary ones, they should get enough protein of good quality.”

Kerry’s ProDiem Complete plant protein combines complementary pea and rice proteins in a ratio that’s nutritionally equivalent to dairy, egg, or meat, Leveille says.

Adds ADM’s Schuh, “Soy proteins offer high protein quality, with a PDCAAS (protein digestibility corrected amino acid score) of 1, and can be a further value-add when blended with pea protein, ancient grains, and legumes to achieve a well-rounded, functional nutritional profile.”

Yet plant-based foods best their animal counterparts vis-Ã -vis their higher fiber and lower saturated fat and cholesterol contents. “These factors improve metabolic health,” Zhou says, “which is a factor in people’s decision to switch to plant-based alternatives in the first place.”

Plant-based foods are also richer in potassium, magnesium, and vitamins E and C, “which presents opportunities to develop foods to support cardiovascular, nerve, muscular, and immune health,” Zhou continues. That said, poor showings in vitamins B12 and D, calcium, iron, and zinc mean that products, especially dairy alternatives, often need fortification to bring nutrition up to par, she says.

And while plenty of consumers flock to plant-based products in search of “cleaner” alternatives to traditional meat and dairy, plant-based products don’t always live up to that reputation. This can be a problem, as 60% of respondents to ADM’s OutsideVoice Primary Research Study claimed that recognizable ingredients influence their purchase decisions, while two-thirds expressed interest in labels with the shortest ingredient lists.

“Keeping ingredient lists clean and familiar will help elevate the health reputation of plant-based products,” says Ryan George, marketing manager, Kerry North America (Beloit, WI). “Key ways of doing this include using natural flavors, extracts, and preservatives; clean-label options for maintaining freshness and shelf life; and clean-label plant-based dairy and meat systems.”

However, Kerr counters, “‘Clean’ doesn’t necessarily mean a short ingredient list. All plant-based alternatives need a series of building blocks to attain the mouthfeel, performance, and flavors we seek-the same way a house’s foundation is the combination of elements that create a habitable structure. It’s never just the protein alone.”

In the end, says Kendall Miller, brand manager, Ancient Harvest (Boulder), “If consumers want to eat more cleanly, they need to look for labels that have recognizable ingredients that come from real whole foods.”

Other than clean labels, nutrition, and spot-on organoleptics, what else will it take for a plant-based competitor to survive to the next round?

“In simplest terms,” surmises Kerr, “perpetual innovation. Look at where the sector was 40 years ago, 10 years ago, and now today. Imagine where it will be in just a decade. The advances that a relatively small amount of R&D accomplished in the last four years alone has reshaped a 70,000-year-old paradigm, and none too soon.”

Just The Way You Are: Going Plant-Based For Plant’s Sake

When consumers think of “plant-based,” alternatives to meat and dairy usually come to mind. But, says Christine Addington, senior dairy technical service specialist, Cargill (Minneapolis), “Terms like 

 are turning up in many applications outside dairy and meat. Snacks, cereals, sauces, convenience products-the plant-based revolution seems to be everywhere.”

That makes sense to Ryan George, marketing manager, Kerry North America (Beloit, WI). Tracking the Mintel Global New Products Database from 2017 to 2019, he saw plant-based launches grow 600% for dressings and vinegars, 300% for savory spreads and dips, 186% for sauces and seasonings, and 129% for snacks.

Why so much plant-based innovation? Consider that snack seasonings like sour cream and onion or nacho cheese are traditionally dairy based, George says. “Consumers are still looking for the rich, dairy-like taste in these applications, but in plant-based formats.”

Not all plant-based patrons want dairy or meat replicas, adds Kendall Miller, brand manager, Ancient Harvest (Boulder). “Some just want a clean nutrition label with easily recognizable ingredients that come from plants and have been minimally processed,” she says.

She’s seen this shift everywhere “from tradeshows to marketing communications,” she says. “There seems to be a growing callout of plant-based ingredients on packaging in multiple categories.”

Like infant formulas. “That’s an area where product developers are now using organic, hypoallergenic ingredients,” notes Mindy Leveille, strategic marketing manager, proteins, Kerry Taste & Nutrition (Naas, Ireland). And hypoallergenicity is key, “as the plant-based formulas are often solutions for infants with intolerances or allergies.”

Such is the case with Else Nutrition. The company’s namesake product is a plant-based formula that’s not just free of allergenic dairy ingredients, but of soy, too. “We’ve used the benefits of almonds, tapioca, and buckwheat to create a new plant-based, soy-free alternative to formula that imitates human milk’s nutritional composition,” says Hamutal Cohen Yitzhak, CEO and director of Else Nutrition Holdings Inc. (Tel Aviv).

“We know that a product like this isn’t a fad, but a necessity for families who have been searching for a real alternative to dairy and soy formulas,” she says.

The formulation emerged from the knowledge that the essential fatty-acid profile of almonds almost mirrors that of breastmilk, obviating the need to “piece together the fatty-acid profiles from various highly-processed oil sources,” Yitzhak explains. What’s more, the formulation’s combination of almond and buckwheat yields a protein profile resembling breastmilk’s.

Even pasta’s getting in on the plant-based game.

“Pasta has always been plant-based,” notes Greg Forbes, CEO, Explore Cuisine (Red Bank, NJ). But Explore’s products, he believes, are different. “If you look at protein levels, our legume-based products have significantly more protein than traditional pasta. We’ve also got a lot more fiber.” Their edamame spaghetti delivers about 40 grams of protein per 100 grams, is very high in fiber, and has 7 grams of net carbs.

Forbes notes that the company launched a spirulina-boosted edamame pasta with the protein, fiber, and lower carbs of the original, but with spirulina-sourced iron, too-a mineral often in short supply among vegetarians. “We’re looking at how to take our base ingredients and add superfoods to them,” he says. “To me, it’s the best product we’ve ever made.”

Mintel. “Trending on US Menus: Plant-Based Protein Report.” (May 2019).

What will it take for a plant-based competitor to survive to the next round?

How to win in the plant-based food and drink market

Americans aren’t getting any younger. According to Census Bureau data from 2019, the median age has increased from 37.2 years in 2010 to 38.2 years in 2018. Meanwhile, the percentage of the American population who is 65 years old or older reached 16% in 2018, which is a 30% increase since 2010.

As men age, there will be an increased demand for products and ingredients that support healthy aging. A 2019 report by market researcher Technavio predicts that the global antiaging ingredients market will experience a 5% CAGR through to 2023.

 A growing interest in antiaging products for men will create opportunities for new ingredients that can address issues like prostate problems, sexual dysfunction, and muscle loss. Here are some of the recent developments in men’s healthy aging ingredients that are creating opportunities for new and established brands.

Previous studies have affirmed maca root’s 

positive effects on sperm count in both humans

. New clinical trials are assessing its efficacy as a strength enhancer, vitality booster, and sexual performance aid. One study, a randomized, double-blind, placebo-controlled clinical trial, assessed the effects of a patented Peruvian maca ingredient-Lepidamax from Nutrition 21 (Purchase, NY)-on these three dimensions in 47 healthy subjects (22 males and 25 females) between the ages of 18 and 53. Participants were randomly assigned to receive either three 700-mg doses of Lepidamax-brand maca root per day (n=25) or a matching placebo (n=22) for the duration of the trial. All participants were assessed for body composition and handgrip strength at intake and on day 28. All participants completed the Profile of Mood States questionnaire and the Derogatis Interview for Sexual Functioning both at intake and on day 28.

The male participants in the treatment group saw statistically significant increases in handgrip strength and sexual behavior, as well as a statistically significant decrease in fatigue, relative to the placebo group. The study authors concluded that maca root may reduce fatigue, boost strength, and improve sexual function in healthy men.

Aimee Masterson, marketing director for Nutrition 21, says that the men’s healthy-aging market is being driven by consumers’ desire to maintain their health into old age. As life expectancy rises, Masterson says, more aging men will seek out products to help them live well.

“Consumers aren’t just looking to manage aches and pains,” Masterson says, “but to live their most optimal life at any age. That’s why we’re seeing sports nutrition and vitality products targeting the ‘aging male’ profile.”

Fenugreek Extract Maintains Strength and Fitness in Aging Men

continues to show positive results in clinical trials assessing its efficacy as a fitness supplement. Aging men, according to Gencor (Irvine, CA) Marketing Director Maggie McNamara, make up a large and growing segment of the active-living supplements market, and among their primary health concerns are their mobility and capacity to live independently. These consumers are seeking supplements that aid in their ability to stay fit.

“Difficulty moving around is one of the top concerns of aging Americans,” McNamara says. “The elderly face challenges and opportunities that previous generations didn’t encounter. Twenty percent of men over the age of 60 have testosterone levels below the normal range, and that figure rises to 50% for men over 80. This is due to sex hormone–binding globulin (SHBG) binding to testosterone and decreasing levels of total and free testosterone over time.”

McNamara notes that low testosterone levels can result in loss of muscle mass, loss of bone density, and loss of libido. Age-related testosterone loss also causes decreased metabolism and an increase in inflammation, she says, which is why testosterone-boosting supplements are gaining popularity among older adults.

 assessed the efficacy of Gencor’s branded Fenugreek extract Testofen on reducing symptoms of andropause in 98 healthy, physically active men between the ages of 43 and 70. Participants were randomly assigned to receive either 300 mg (n=35) or 600 mg (n=31) of Testofen, or a matching placebo (n=32), per day for 12 weeks. Participants were assessed on muscle strength, aerobic endurance, body composition, body mass, total testosterone, and Functional Threshold Power at baseline and after 12 weeks.

Relative to the placebo group, the 600-mg group showed statistically significant increases in lower body strength, Functional Threshold Power, and total testosterone levels. The 600-mg group also showed decreases in body mass and increases in percentage lean mass relative to both the placebo and 300-mg groups.

McNamara says that aging men are becoming more open to the idea of taking supplements to assist with healthy aging. Sexual health supplements, in particular, are becoming more popular among older adults.

“Supplements to improve male sexual health now abound. The widespread misconception that elderly adults no longer have sex has long been discredited. While sexual activity generally declines with age, a study published back in 2008

 found that more than half of those aged 65 to 74 continued to be sexually active.”

New Study Reveals Tongkat Ali’s Mechanisms of Action

as a sexual enhancer has, in the past, focused on its ability to boost testosterone and sperm count. Now, though, new studies are showing that it also interacts with enzymes to promote proper erectile function.

 chromatography study revealed an important mechanism of action behind LJ100, a branded tongkat ali supplement produced by HP Ingredients (Bradenton, FL). Using an aqueous tongkat ali extract standardized at 10 micrograms per milliliter, the researchers determined that the extract successfully inhibited Rho-kinase II (ROCK-II) activity by up to 81%. In contrast, a vehicle control substance produced only a 2% inhibition of ROCK-II. The study authors concluded that “The traditional use of

 as aphrodisiac and for male sexual disorders might be in part due to the ROCK-II inhibitory potential.”

Annie Eng, CEO of HP Ingredients, says that other studies on LJ100 have found other mechanisms of action that account for its other effects. Eng says that HP Ingredients’ 15 clinical trials on LJ100 have revealed that tongkat ali also heightens sexual fulfillment by boosting dopamine and improves vasodilation by inhibiting phosphodiesterase-5 (PDE-5), arginase, and angiotensin I–converting enzyme (ACE).

“Our human clinical studies also support the claims that LJ100 reduces reactive oxygen species, thereby increasing the nitric oxide–cGMP signaling pathway to produce harder erections, and also increases an alpha pheromone to improve libido, sexual communication, and sexual behavior.”

Eng says that the men’s healthy-aging industry has been aggressively advertising testosterone replacements. She notes that LJ100 positions itself differently, instead promoting the idea of waking up the dormant testosterone production system and endogenously unbinding free testosterone.

New Study Demonstrates Relationship between Diabetes and ED

The connection between blood health and men’s sexual health is becoming more evident as a result of new clinical studies. One 2019 randomized, double-blind, placebo-controlled trial

 examined the effect of a branded French maritime bark polyphenol extract, Pycnogenol, on the lipid profile and erectile function of 53 men with a mean age of 49 who exhibit normal testosterone levels and who meet the IIEF-5 diagnostic criteria for erectile dysfunction.

Participants were randomly assigned to receive either 120 mg of Pycnogenol per day (n=32) or a matching placebo (n=21) for three months. The Pycnogenol group was divided into subgroups of participants with comorbid diabetes mellitus (n=15) and participants without comorbid diabetes mellitus (n=17). The placebo group was also divided into subgroups of participants with (n=10) or without (n=11) diabetes.

All participants were assessed via the IIEF-5 Questionnaire at baseline, once per month during the trial, and one month after their final dose. Participants also provided blood samples at baseline, one month into the trial, upon conclusion of the trial, and one month after the conclusion of the trial. Participants’ blood serum samples were tested for cholesterol, high sensitive C-reactive protein, glucose, and triacylglycerols.

After three months, Pycnogenol administration caused a statistically significant improvement in erectile function in both treatment groups. Participants with diabetes saw a 45% improvement in IIEF-5 scores, representing an improvement from severe to moderate erectile dysfunction. Participants without diabetes saw a 22% improvement in scores but remained within the moderate severity category. There was no statistically significant change in the placebo group’s IIEF-5 scores.

Carolina Burki, director of product development at Horphag Research (Chicago), maker of Pycnogenol, says that Pycnogenol boosts nitric oxide production and thereby supports blood health, which explains its effect on erectile function. Burki says that erectile dysfunction can be an indicator of an underlying health problem such as heart disease or diabetes, which is why studying the efficacy of erectile health supplements in populations with these diseases matters.

“Numerous studies have shown that Pycnogenol’s ability to promote nitric oxide production can improve erectile function, and separate studies have found that Pycnogenol improves microcirculation and blood glucose levels in diabetes patients,” Burki says. “But this new research is particularly interesting because those with diabetes often have a higher incidence of erectile dysfunction.”

Men’s Health Ingredients Ready for Primetime

Aging men are looking for ways to recapture the strength, vitality, and sexual performance of their youth while also addressing issues like blood pressure and prostate health. Men are also increasingly becoming more welcoming of and interested in antiaging products, particularly natural ingredients, as consumers seek out alternatives to pharmaceuticals.

As the population continues to age, more opportunities will open up for brands that can demonstrate proven benefits through clinical trials.

New Pilot Study Demonstrates Efficacy of Pumpkin Seed

A 2019 open trial on 60 men with benign prostatic hyperplasia found that a daily 500-mg dose of Go-Less Men, a branded pumpkin seed extract produced by Frutarom (Haifa, Israel), lowered IPSS scores by 30% after 12 weeks and significantly reduced BPH symptoms.

 Tom Li, business development manager for Frutarom parent company IFF Health (New York City), says that demand for these types of natural remedies is growing.

“Consumers are looking to shift away from OTC products,” he says. “They’re looking for healthy-aging ingredients that improve quality of life, and the price fluctuations and adulteration problems with saw palmetto are opening up opportunities for new alternatives.”

Lycopene Boosts Reproductive Health In Young Men

While most sexual health supplements target older men, studies are showing that younger men also benefit from such products. A March 2020 randomized, placebo-controlled trial on 56 men aged 18 to 30 found that 14 mg/day of lycopene (n=28) improved sperm motility and morphology after 12 weeks relative to placebo (n=28).

 The study used a proprietary lycopene extract, Sibelius: LactoMato, from Sibelius Natural Products (Oxford, UK).

Loukiana Chatzinasiou, senior product manager for Sibelius Natural Products, says that “the rising awareness of men’s health issues are expected to drive a demand for novel and effective supplements targeted at men’s health.”

Tomato Nutrient Complex Supports Healthy Blood Pressure

Maintaining healthy blood pressure levels is a high priority for men over 50. New research indicates that lycopene and carotenoids can support healthy blood pressure. Golan Raz, head of global health for Lycored (Secaucus, NJ), says that in a 2019 clinical trial, 15 mg (n=26) or 30 mg (n=26) of Lycored’s branded tomato nutrient complex Lycomato was found to help reduce blood pressure in hypertensive men relative to placebo (n=26) after four weeks.

U.S. Census Bureau website. “Population estimates show aging across race groups differs.” Published online June 20, 2019.

Technavio. “Global anti-aging ingredients market 2019-2023: Demand for organic anti-aging products to boost growth.” Published online April 1, 2019.	

 (maca) improved semen parameters in adult men.” 

Men are increasingly looking for proven products that promote healthy aging. Here are some of the ingredients that recent research has validated.

Nutritional Outlook Vol. 23 No. 4

Stevia and monk fruit: Innovation in agronomy and formulation

Microbiome mysteries: What don’t we know?

How do flavor trends hold up during a pandemic?

How to win in the plant-based food and drink market

Men’s healthy aging: Herbal superstars

Big-picture weight management is the new normal

Probiotics beyond digestion: New research frontiers

Supplier relationships in the time of COVID-19

COVID-19 and the Dietary Supplement Supply Chain

Will the coronavirus pandemic impact dietary supplement manufacturing? A look at the supply chain, quality, and safety.

Dietary supplement sales skyrocket during coronavirus pandemic