Understanding Red Wine Headaches, Remembering Ted Labuza, Values at the Core of Purchases

RESEARCH

Understanding red wine headaches

The flavanol quercetin, which is found naturally in red wines, may lead to headaches within 30 minutes of wine consumption by inhibiting metabolic processes, according to a new study from the University of California, Davis.

The study, which appeared in the journal Scientific Reports, examined how quercetin inhibits the metabolism of alcohol and leads to the formation of acetaldehyde—a well-known toxin that, in high levels, can cause facial flushing, headaches, and nausea.

Co-author and Professor Emeritus Andrew Waterhouse said in an interview with Food Technology that the research sought to find an explanation for this common phenomenon that seemed to be unsolvable.

“I was talking to a Napa winemaker and Davis alum,” he explained. “He suffers from headaches, mostly from high-alcohol wines. It was frustrating that this was a pretty common problem, and one with no explanation.”

Red wine contains naturally higher levels of quercetin and its glycosides than white wine, or other alcoholic beverages. This flavanol is produced by grapes in response to sunlight. Once in the bloodstream, quercetin is converted into a different form called quercetin glucuronide.

In order to determine which flavanol is the culprit in causing headaches, Waterhouse said he first looked at the key enzyme involved in the metabolism of alcohol, aldehyde dehydrogenase. From there, he researched what compounds can inhibit this enzyme, which led to quercetin. The research team then tested several glycosides of quercetin to determine how they inhibit the reaction.

“There are many substances in wine that can be linked to headaches, such as tannin and sulfites,” Waterhouse said. “However, other foods that contain these substances, often in greater quantities, are not associated with headaches.”

The study proposes that quercetin-3-glucoronide inhibits aldehyde dehydrogenase, resulting in elevated acetaldehyde levels. This toxin buildup then leads to red wine headaches.

Further research using human subjects who report suffering from red wine headaches is needed to test this hypothesis, Waterhouse said.

FOOD SECURITY

Clean methods of cooking, such as electricity and biogas, can safeguard the environment and improve food security, according to a new report from the Clean Cooking Alliance.

Founded in 2010 with the support of the United Nations Foundation, the Clean Cooking Alliance works with a worldwide network of partners to make clean cooking accessible to all communities.

The authors define clean cooking solutions as “a suite of fuel-stove combinations with emissions performance that meet the World Health Organization’s guidelines for indoor air quality.” Examples of solutions include electric stoves, liquefied petroleum gas, and pressure cookers.

According to the report, activities related to the food system, including production, processing, distribution, and preparation, are responsible for nearly one-third of greenhouse gas emissions, use 70% of the world’s freshwater supply, and contribute up to 80% of biodiversity loss. Additionally, as much as 34% of wood fuel harvested is considered unsustainable, or the harvest exceeds growth. This can lead to degradation of land and soils and loss of biodiversity.

The report claims that decreasing the demand for charcoal and fuelwood needed for cooking will reduce climate-damaging emissions and provide sustainable food production. The authors also have drawn links between clean cooking methods and improved nutrition. For example, Rohingya refugees in Bangladesh who received liquefied petroleum gas (LPG) stoves and a six-month supply of fuel reported improved dietary diversity, specifically with higher intake of vegetables and milk than those without LPG stoves.

The report concludes with recommendations to implement clean cooking solutions. The authors recommend collaboration between governments and nonprofit organizations to meet food security and nutrition goals. Examples of recommendations include piloting finance mechanisms to provide clean cooking solutions, focusing initiatives on women farmers, and supporting large-scale clean cooking programs in food-producing regions.

CONSUMERS

Values at the core of purchases

Values in different forms are at the heart of two of the top consumer trends for 2024 from Euromonitor International—one focused on getting the most value out of food purchases and another that highlights the ways in which consumers seek out brands whose social missions and values match up with their own. Euromonitor’s Top Global Consumer Trends 2024 report outlines six key trends that will help drive purchasing decisions, including for food and beverage products, in the coming year.

According to the report, consumers are purchasing products from brands that align with their social and political values. In fact, 52% of consumers surveyed in 2023 said they only bought products from companies or brands that they completely trusted.

“Generational shifts, coupled with a growing sense of empowerment among consumers, have transformed social causes—like poverty and, more recently, sustainability—into defining identities,” said Rodrigo Mattos, senior research analyst at Euromonitor International, in an interview with Food Technology. “Consumers now seek these values reflected in their purchasing decisions.”

And what consumers are not purchasing is also having an impact. Mattos said there is evidence that boycotts of brands associated with certain social and political values have impacted corporate decisions.

“Notably, in Brazil, a recent right-wing boycott targeted Bis, a popular chocolate wafer, prompting Mondelēz, its parent company, to adopt a more stringent approach in engaging influencers and artists, conducting reputation assessments before any collaborations,” he explained.

Inflation is still having a significant impact on consumer purchase decisions, with 74% of Euromonitor survey respondents stating that they were worried about rising costs in 2024. Behaviors buyers are adopting to save money include cooking at home more, switching to private label products, and buying products in smaller quantities or packaging. Anna Nelson, senior consultant, innovation, at Euromonitor International, said that consumers are also looking to get the most out of their purchases.

“With inflation effects still lingering, we see consumers shift from more of a price-sensitive outlook, to a value-driven outlook,” she said. “This means that consumers are evaluating all aspects of a product or service, determining if it suits their lifestyle factors and needs in more than one way, and proceeding to purchase if it checks those boxes.”

Companies and brands are also trying to help consumers get more value from their purchases through promotion and discount strategies, such as customer loyalty programs, bundled discounts, and discounts for first-time buyers.

COMMUNITY

Remembering Ted Labuza

Ted Labuza, an internationally recognized food scientist and past president of IFT, passed away on Dec. 4, 2023, at the age of 83.

Over the course of a 60-year career, Labuza authored and co-authored more than 600 scientific research articles, 18 textbooks, 80 book chapters, and eight patents. His work has been used by several government agencies, including the National Aeronautics and Space Administration, the Department of Defense, the Department of Homeland Security, and the U.S. Food and Drug Administration.

Labuza began his career in 1965 after earning his doctorate from the Massachusetts Institute of Technology (MIT). Upon graduation, he accepted a position as a faculty member at MIT, where he served as an associate professor until 1971. He then joined the University of Minnesota to help build out its Department of Food Science and Nutrition. Labuza spent over 50 years at the University of Minnesota, where he retired as an emeritus professor in 2021.

In addition to his academic work, Labuza was elected the youngest president of IFT in 1988. During his time as president, he visited all 50 sections within the association, including the four international sections: United Kingdom, Mexico, Japan, and Canada. Additionally, he wrote “Mission 2000: IFT’s Future” in the September 1989 issue of Food Technology, which served as a study to accelerate the development of IFT’s action plan heading into the 21st century.

MARKET TRENDS

Global bread consumption is on the rise

Consumers across the globe have reported an increase in their use of bread and bakery products, according to research from Innova Market Insights.

In a 2023 Innova category survey, 81% of respondents stated they had purchased bread and bread products within the past 12 months. When broken down by country, consumers in New Zealand and South Africa led in purchasing these products within the year at 90%, and Peru had the least purchasing at 64%.

Nearly all consumers (94%) purchase fresh bread, while less than 30% purchase preserved bread products, or products that are refrigerated or frozen. Approximately 30% of respondents said they use fresh bread at least daily. The majority of buyers, or 69%, reported eating bread products for breakfast, followed by lunch at 41% and dinner at 33%.

On average, 64% of consumers reported purchasing their bread products at the supermarket, followed by bakeries at 48%. When compared to artisanal bakeries, in-store bakeries offer advantages in terms of availability of product, convenience of location, and product freshness, Innova survey respondents said.

When it comes to package claims, whole grain/multigrain and natural ingredients led in influence on purchases of fresh bread, and product safety is the top influencer for preserved bread. Wheat, rye, and flaxseed are the most popular grains found in bread products globally, and the use of wheat flour has increased three percentage points between 2018 and 2022.

According to Innova’s product database, product launches with plant-based, low-carb, and no added sugar or sugar-free claims increased from 2018 to 2022.ft