«PFNDAI Bulletin April 2009 Editorial Staying healthy is extremely important in today’s context as medical care has become very expensive and is ...»
"Customers need calorie information at the point-of-ordering to make informed decisions,” said Michelle Forman, government affairs manager at the nonprofit advocacy group Center for Science in the Public Interest. “How else would one know that a plain bagel — without cream cheese — at Dunkin’ Donuts has 120 more calories than a jellyfilled donut? Or that a large chocolate shake at McDonald’s has more calories than three hamburgers?” From: Los Angeles Times March 11, 2009 High Fiber Products Getting a Boost from Major Food Companies Food makers are pumping up the fiber contents of their packaged foods in attempt to appeal to health conscious shoppers and help combat obesity, according to Datamonitor.
In the U.S., the percentage of new food products claiming to be “high in fiber” hit 6% in 2008, up from 5% in 2006 per Datamonitor’s Product Launch Analytics. Companies jumping on the high fiber bandwagon include multinationals like PepsiCo, Kraft, Campbell Soup, Kellogg and Dannon.
Kellogg’s Pop-Tarts brand is on-trend with its new Toaster Pastries—featuring 20% Daily Value (DV) of fiber—recently launching in the U.S. Available in Brown Sugar Cinnamon and Frosted Chocolate Fudge flavors, the pastries contain 16 grams of whole grains per serving. The company’s new Kellogg’s Fiber Plus Antioxidants Chewy Bars also join the trend by promising to deliver 35% of the DV for fiber.
Along similar lines, Quaker Fiber & Omega-3 Chewy Oat Granola Bars recently debuted from PepsiCo’s Quaker Oats unit. Sold in flavors like Dark Chocolate Chunk and Peanut Butter Chocolate, these bars are said to be an “excellent source” of fiber along with omega 3 derived from flax. In February, Kraft added Fiber Fit Cookies and Fiber Fit Granola bars to its South Beach Living line in the USA.
Bread, chips and yogurt are other food categories getting a helping hand from fiber.
Campbell Soup’s Pepperidge Farm unit has launched Pepperidge Farm Light Style Wheat Bread in an Extra Fiber version. Claimed to contain 16% more of the DV of fiber than the leading premium white breads, the product is made with whole grains. Snyder’s of Hanover’s new MultiGrain All Natural Tortilla Chips include whole grains and tout a higher fiber content than regular tortilla chips. As for yogurt, Dannon recently added a With Fiber extension to its Activia Lowfat Yogurt.
Fiber can play a key role in satiety, and while many of the new high fiber products do not make any overt weight loss or weight control claims, it may only be a matter of time before they do, according to Datamonitor.
Kraft Foods recently added On The Go Hunger Satisfaction Drink Mix to its Crystal Light brand. The powdered drink mix contains 5 grams of fiber and 3 grams of protein per serving to help satisfy hunger. Also going the more overt route is Tree Top Trim Enlightened Fruit Beverage from Tree Top, Inc. This product is said to help promote a healthy metabolism and curb appetite with ingredients like L-carnitine and chromium.
In the Netherlands, Campina International recently unveiled its Campina Optimel Control Drink that is specially formulated to help consumers eat less without dieting. The fruitflavored drink is formulated with natural plant extracts said to activate satiety, causing consumers to eat less between and during meals. Nestle is going in a similar direction with its Nestle Sveltesse Saciante Yogurt Drink that is sold in Portugal and Spain.
Sveltesse Saciante was created to give consumers a feeling of satiety and comes in a Strawberry, Apple and Cereals flavor.
From: Nutraceuticals World 2009-02-26
Partnership to study childhood malnutrition worldwide The Foundation for the National Institutes of Health (FNIH), together with the Fogarty International Center (FIC), announced the launch of a five-year study (MAL-ED) to investigate the links between malnutrition and intestinal infections and their effects on children in the developing world, funded by a grant of nearly $30 million from the Bill & Melinda Gates Foundation. FNIH and FIC will be coordinating the nearly $30 million research effort for the next five years. This project will establish a network of sites in the developing world for researchers, using a shared and harmonized protocol, to identify the risk factors for malnutrition, intestinal diseases, and associated health consequences, including developmental impairment, in children. The geographically diverse sites, located in Asia, Africa, and South America, will enable the investigators to make comparisons across sites and to characterize the environmental and genetic factors responsible for observed differences and similarities. Lastly, the outcomes from this partnership will be the development of models to estimate the distribution and burden of malnutrition and intestinal infections as well as the benefits of various interventions. The network will be coordinated by Co-Principal Investigators Michael Gottlieb, Ph.D., of FNIH, and Mark Miller, M.D. of FIC.
“I am pleased the Foundation can convene such a collaborative research and funding partnership to better understand the complex relationship between malnutrition and intestinal infections,” said Charles Sanders, FNIH Chairman. “This collaboration has the very real potential for developing new and improved interventions aimed at reducing morbidity and mortality in diseases indigenous to the developing world.” From: IFT Newsletter Apr 8, 2009 Research in Food & Nutrition Antioxidant Levels in Cooked Vegetables Vary with Cooking Method Healthier to Griddle-Cook or Microwave Some vegetable cooking methods may be better than others when it comes to maintaining beneficial antioxidant levels, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists. Results showed that, depending on the vegetable, cooking on a flat metal surface with no oil (griddling) and microwave cooking maintained the highest antioxidant levels.
Fruits and vegetables are considered to be the major contributors of nutritional antioxidants, which may prevent cancer and other diseases. Because of their high antioxidant levels and low-calorie content, consumers are encouraged to eat several servings of fruits and vegetables daily.
Researchers at the University of Murcia and the University of Complutense in Spain examined how various cooking methods affected antioxidant activity by analyzing six cooking methods with 20 vegetables. The six cooking methods were boiling, pressurecooking, baking, microwaving, griddling and frying. Their findings showed the
• The highest antioxidant loss was observed in cauliflower after boiling and microwaving, peas after boiling, and zucchini after boiling and frying.
• Green beans, beets, and garlic were found to keep their antioxidant levels after most cooking treatments.
• The vegetables that increased their antioxidant levels after all cooking methods were green beans (except green beans after boiling), celery and carrots.
• Artichoke was the only vegetable that kept its high antioxidant level during all the cooking methods.
Griddle- and microwave-cooking helped maintain the highest levels of antioxidants, produced the lowest losses while “pressure-cooking and boiling [led] to the greatest losses,” says lead researcher A. M. Jiménez-Monreal. “In short, water is not the cook’s best friend when it comes to preparing vegetables.” Journal reference: Jiménez-Monreal et al. Influence of Cooking Methods on Antioxidant Activity of Vegetables. Journal of Food Science, 2009; 74 (3): H97 DOI: 10.1111/j.1750x (from: News Wise (Apr. 15, 2009) Dairy Better For Bones Than Calcium Carbonate A Purdue University study shows dairy has an advantage over calcium carbonate in promoting bone growth and strength. Connie Weaver, distinguished professor and head of the food and nutrition department, found that the bones of rats fed nonfat dry milk were longer, wider, more dense and stronger than those of rats fed a diet with calcium carbonate. Calcium carbonate is the most common form of calcium used in calciumfortified foods and supplements.
Weaver said the study, funded by the National Dairy Council, is the first direct comparison of bone properties between calcium from supplements and milk. It will be published in the August print issue of the Journal of Bone and Mineral Research.
"A lot of companies say, 'If you don't drink milk, then take our calcium pills or calciumfortified food,'" Weaver said. "There's been no study designed properly to compare bone growth from supplements and milk or dairy to see if it has the same effect."
Data from Purdue's Camp Calcium, a research effort that studies how calcium and other nutrients affect bone growth, show that between the ages of 9 and 18 people require 1,300 milligrams of calcium a day for optimal bone growth. This is the equivalent of about 4 cups of milk or yogurt or the equivalent from cheese or other sources, Weaver said. After the age of 9, due mostly to peer pressure, the gap between the calcium youths need and actually get widens, she said.
The study involved 300 rats that were divided into two groups. For 10 weeks, the rats were given all the nutrients they require, but one group was given dairy and the other was given calcium carbonate as the source of calcium. After 10 weeks, the bones of 50 rats from each group were measured for strength, density, length and weight. "We found those measurements were up to 8 percent higher for those who had milk over calcium carbonate," Weaver said.
The study also found a strong effect of having dairy as a calcium source followed by periods of inadequate calcium. Over a second 10-week period, the remaining rats were fed as adults. Half of those were given adequate calcium as carbonate or milk. The other half were switched to half as much calcium as recommended, but were given calcium carbonate.
"This is comparable to humans who, during their early growth, drink a lot of milk to the age of 9 to 11, or maybe even adolescence, but then get only half as much milk calcium as they need after that," Weaver said. "Some take calcium supplements, but few adults get adequate calcium."
Weaver said the study showed the rats raised on dairy still had advantages over those who were given calcium carbonate even later when they were given half enough calcium as dairy or calcium carbonate. "We found it was an advantage having milk or dairy while bones were growing over calcium carbonate, and it protects you later in life," Weaver said.
She is not sure why dairy is better, but said further study is needed. "I think this will spark some people to want to figure out what it is about milk that gives it an advantage," she said. "It's not due to increased calcium absorption. It's more about protecting against bones losing calcium, according to our results of calcium metabolism. Bones are in constant turnover, especially when they are growing. Youth need to have bone formation outweigh bone loss."
Journal reference: Weaver et al. Dairy vs. Calcium Carbonate in Promoting Peak Bone Mass and Bone Maintenance During Subsequent Calcium Deficiency. Journal of Bone and Mineral Research, 2009; 090323104508033 DOI: 10.1359/jbmr.090303 From: Medical News Today (Apr. 30, 2009) Low-Fat Fried Food?
Food Chemist Develops Protein-Based Batter for Healthier Frying Deep-fried fish could get healthier with a new protein-based batter extracted from the muscle of discarded fish parts. When coated onto the fish it forms a barrier, locking in taste and moisture while blocking out fat.
GLOUCESTER, Mass.--Low-fat, fried food sounds like a contradiction, but those types of products may soon be popping up at your local grocer.
Fish sticks slathered in oil and deep-fried are tasty, but the after-effects can take a toll on your waistline. The love affair with food usually ends when it's time to weigh in. Now, a new discovery may tip the scales in your favor when it comes to eating some of your favorite fried foods.
Stephen Kelleher, a food chemist at Proteus Industries in Gloucester, Mass., says, "People like fried food, but there's a lot of bad things associated with fried food."
Understanding the bittersweet fondness for fried cuisine, Kelleher invented a way to cook low-fat, fried food.
The protein solution is extracted from fish muscle. When coated onto the fish it forms a barrier, locking in taste and moisture, but blocking out fat and carbohydrates. "These protein molecules after we treat them and extract them the way we do, they form these very, very, micro-thin films that -- when they are sprayed onto the surface -- become this invisible, impenetrable, film that forms on the surface," Kelleher says.
The protein molecules go through a treatment process. Water and other ingredients are filtered then added to the batter. Kelleher says the finished product has 25-percent to 75percent less fat. Plus the added protein cuts down the carbohydrates by 15 percent.
When put to the test, comparing traditional fried batter to the special protein coating, both food tasters agreed there was nothing fishy about the low-fat, fried meal.
The process is FDA approved and can be used to fry low-fat chicken, too. They are also testing the application on other foods, like potato chips.
BACKGROUND: A chemist has created a protein solution that can be used to coat chicken. When the chicken is then deep-fried, it contains 50 percent less fat than if it had been deep-fried without the coating.
HOW IT WORKS: Chicken is bathed in a liquid of water and protein molecules that have been taken from a slurry of chicken or fish tissue. This forms a thin shield around the meat, and when it is then submerged in oil, the coating keeps fat from being absorbed from the fryer.