Ingredients From Aquaculture, New Products, and Industry Updates

Probiotic Aids Protein Absorption

Given the growing interest in plant-based eating, research that shows a probiotic can improve protein absorption from plant sources is welcome news. Spore-forming probiotic BC30 (Bacillus coagulans GBI-30, 6086) from Kerry is a patented, U.S. Food and Drug Administration GRAS probiotic ingredient that has been shown to support digestive health, immune health, and protein absorption.

A double-blind randomized study was carried out over a two-week period, with 30 healthy women between the ages of 50 and 70 taking part. Each consumed a daily plant-based beverage containing 20 g of protein, sourced from a combination of pea and rice proteins, either with or without 1 billion CFUs (colony-forming units) of BC30. Over the course of the measurement period, subjects in the BC30 group showed significantly higher values for total amino acids and total essential amino acids, as well as significantly higher than average levels of certain individual amino acids.

“Previous research has indicated the potential of BC30 to support protein absorption from plant-based sources, but this is the first human clinical study to do so. We’re now able to say that BC30 supports protein absorption from both dairy and plant sources,” said John Quilter, Kerry vice president of global portfolio – ProActive Health, in a press release.

INNOVATION

Aquaculture for Plant-Based Ingredients

Tapping into the potential of aquaculture, new plant-based protein and fiber ingredients are on the cusp of commercialization. “We are currently finishing the final commercial processing steps and expect to be selling our plant-based protein and fiber powders shortly,” says Kevin Mosley, vice president of sales, Lemnature AquaFarms.

Through proprietary and innovative growth, harvesting, and processing techniques, Lemnature AquaFarms starts with the all-natural Lemnaceae aquatic plant to create two highly sustainable plant-based ingredients: Lemnature Protein and Lemnature Fiber. The ingredients are low in sugar and carbohydrate content and minimally processed.

“We’ve created a product that can be grown with no arable land and is net neutral for water,” says Mosley. “The nice part of our product is our crop doubles every 24 to 48 hours. So daily, we harvest 25% of our crop.”

The aquafarm and processing facilities are located in Vero Beach, Fla. A fresh crop is harvested, cleansed, and processed into protein and fiber every day of the year. Minimal processing involves cooling and shearing of the crop to help separate proteins from fibers. The protein and fiber streams are then concentrated and dried into fine powders for distribution. The company recently received U.S. Food and Drug Administration self-affirmed GRAS approval for both ingredients.

NEW PRODUCTS

Gat Foods, part of International Beer Breweries and Israeli startup Resorcix, introduced FLAVORWATCH, a natural, botanical ingredient with inherent ability to prevent thermophilic acidophilic bacteria spoilage in clear, fruit-based beverages. FLAVORWATCH maintains beverages’ organoleptic characteristics, fully retaining original flavor throughout the shelf life, and delivering a durable sensory experience in clear, high-acid still beverages.

ChickP Ltd., a food technology startup, introduced its protein isolates customized for trendy dairy alternative barista-style coffee drinks. The company developed an advanced prototype of a chickpea-based milk analogue. This plant-based creamer for coffee demonstrates the versatility of ChickP’s pure protein, following its performance as an egg replacer for vegan mayonnaise. The solution has been designed to serve food formulators working in the alternative dairy space to create milk analogues specifically for creamy beverages.

Biomega launched bioactive salmon peptides under the brand name biomega SalMe peptides. The peptides, which are presented in a powder form, are neutral in both taste and smell, making them well suited for a wide range of nutritional product applications. By using a gentle, patented, and continuous enzymatic hydrolysis process, Biomega turns undervalued, food-grade salmon material into premium health ingredients.

A new pea protein from Merit Functional Foods, Peazazz C enables a smooth, grit-free texture in ready-to-drink beverages without chalkiness—even when used at double-digit protein inclusion percentages. With high solubility and low viscosity, Peazazz C is a high-purity pea protein that also has the ability to support low-sodium claims in high-protein applications, offering a healthier plant protein option.

In other news, recent application work at Merit has also demonstrated that a new protein-based solution leveraging Peazazz pea protein enables excellent gelling, emulsification, and cold and hot binding in meat alternative formulations, making possible the replacement of methylcellulose, a commonly used ingredient in alt meat formulations. When used as part of Merit’s protein-based solution, high-purity Peazazz pea protein offers unique water binding, high solubility, and strong gelling properties that allow formulators to maintain springy, meat-like textures in plant-based sausages, hot dogs, burgers, and more.

ICL and ag-biotech company PlantArcBio announced the development of a novel bio-stimulant technology platform, which will improve crop yields while having minimal impact on the environment. The platform successfully uses RNAi technology to maximize a plant’s natural yield increase mechanisms without any genetic modification. In early-stage canola field trials, the platform has significantly increased seed weight per hectare for canola crops, and ICL and PlantArcBio are planning larger-scale field trials in 2022. Greenhouse trials for soybeans and rice are already in progress, with early results showing good potential. ICL and PlantArcBio have filed for a joint patent on the application for multiple crops.

GNT expanded its selection of EXBERRY Organics Coloring Foods with a new range of powder products for dry applications. Based on the concept of coloring food with food, EXBERRY Organics are created from edible fruit, vegetables, and plants using traditional physical processing methods. The new powders include yellow, red, pink, purple, and blue shades and have been specifically developed to deliver optimal performance in dry applications such as instant beverages, seasonings, and cake mixes.

Conagen, a biotech firm, teamed up with pipeline partner Sweegen to develop and commercialize an expansive portfolio of natural sweetness enhancers for taste modification in sugar reduction solutions for food and beverages. The enhancers are made with precision fermentation, a technology that has led to the innovation of an extensive platform of phenolic antioxidants. The sweetness enhancers belong to a group of natural product molecules called phenolic compounds, found extensively in many plant species. Conagen and Sweegen have previously teamed up to develop modern natural sweeteners that can replace up to 100% sugar in particular food and beverage applications and bitter blockers to mitigate up to 80% to 100% of the bitterness in products such as energy drinks, sauces, and confectionery with low to no sugar.

INDUSTRY UPDATE

Givaudan, Buhler, and Cargill, have formed a consortium in collaboration with the Food Tech Hub LATAM and the Institute of Food Technology (ITAL) to build a food innovation center in the city of Campinas, recognized as Brazil´s tech powerhouse. The Tropical Food Innovation Lab will be located at ITAL in a fully refurbished, 1,300 sq m area. When complete, the facility will feature new application labs and a state-of-the-art demo kitchen, where consumers, food scientists, nutritionists, chefs, mixologists, and marketers, among other professionals, will work together to create sustainable new products. The Tropical Food Innovation Lab is expected to open in the first quarter of 2023.

Israeli startup Better Juice and GEA Group established a new pilot facility and are inviting juice manufacturers to test their sugar reduction technology. The GEA Better Juice Sugar Converter Skid is included in GEA’s innovation center in Ahaus, Germany, and incorporates Better Juice sugar reduction technology. Better Juice’s enzymatic process uses all-natural ingredients to convert simple sugars (fructose, glucose, and sucrose) into prebiotic dietary fibers and other nondigestible molecules, while maintaining the full flavor, body, and naturally occurring complement of vitamins and nutrients of the fruit. It can reduce up to 80% of sugars in natural fruit juices as well as in fruit-based compositions such as purees.

GELITA announced that its VERISOL collagen peptides have been awarded a Foods with Function Claim for skin elasticity in Japan. Food and beverage manufacturers using these Bioactive Collagen Peptides can now claim on their packaging that “This product contains VERISOL Collagen Peptides. VERISOL is reported to maintain skin elasticity and supports skin health.”

Aptean, a global provider of mission-critical enterprise software solutions, announced the acquisition of Produce Pro Software, a provider of enterprise technology solutions built to support the specific needs of the fresh produce and perishables industries. With the acquisition, Aptean builds upon its Food & Beverage ERP offerings with additional functionality to serve the food distribution segment of the industry.

EnWave Corp. announced that its state-of-the-art vacuum microwave toll drying facility, REVworx, has successfully completed the Safe Quality Food certification process, marking the company’s ability to offer toll drying services to food-producing partners around the globe.

Corbion recently opened a new customer support and innovation center in Singapore. With a significant capability in food preservation, the laboratory will enable Corbion to better meet the needs of its customers in the Asia/Pacific region across a variety of categories, including meat, sauces, dressings and condiments, baked goods, refrigerated food, beverages, and confectionery.

Kemin Industries highlighted results of a newly published National Institutes of Health study on the efficacy and safety of prolonged use of AREDS2 (Age-Related Eye Disease Study 2) supplements. Published in the June 02, 2022 issue of JAMA Ophthalmology, key findings further confirm Kemin FloraGLO as a safe and effective ingredient in slowing down the progression of age-related macular degeneration after 10 years of use; it is a preferred choice of lutein as part of the AREDS2 standard of care.

Sun Genomics, creator of Floré, a fully customized precision probiotic, and NZMP (New Zealand Milk Products) are launching the second phase of a joint clinical trial known as “Project Happy.” The six-week trial is designed to further validate findings from the brands’ first consumer pilot study, which tested NZMP’s LactoB HN001 strain with 52 Floré customers to determine if there were any significant improvements in mental wellness and happiness. After 60 days of consuming a probiotic formulation, participants’ mean happiness score increased. Aiming to gather additional data on the link between gut health and happiness, Sun Genomics and NZMP are launching a larger follow-up study with 120 participants with the goal of proving the hypothesis that gut health can have a tangible impact on a person’s overall happiness.

Sokol Custom Food Ingredients announced a restructuring of the commercial team designed to expand support for its culinary and innovation teams. As part of the restructuring, Antonio Marungo has been named director of culinary development and innovation.

Sethness Roquette North America announced that Sujata Malhotra has joined its team as head of sales and marketing.

MGP Ingredients has named Sean Wirtz to the newly created position of director of business development and integration.

DIET & NUTRITION

Review Supports Chicory Root Benefits

A new systematic literature review with meta-analyses, conducted at the University of Pecs in Hungary, demonstrated that chicory root fiber intake (starting at 3 g/day) promoted significant growth of Bifidobacteria in the gut microbiome in all age groups and improved bowel function parameters. It is the first study of this kind, based on randomized control trials, that has investigated the effect of inulin-type fructans derived from chicory root on Bifidobacteria abundance in gut microbiota and health-related outcomes. 

Included in the systematic review were 50 human intervention studies, with a total of 2,495 participants. This research evidenced that inulin, oligofructose, and combinations thereof, derived from the chicory root as the source of origin, act as a bifidogenic factor, promoting the selective growth of Bifidobacteria.

Commenting on the findings in a press release, Anke Sentko, vice president, regulatory affairs & nutrition communication at BENEO said, “Following the highest-quality scientific evidence methodology, the prebiotic effect of inulin-type fructans sourced from the chicory root is confirmed. It yet again shows that integrating chicory root fibers into a person’s daily diet supports Bifidobacteria and thus their gut microbiome, while also improving the bowel functions of the very young to the very old.”