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milk research group takes first step to functional ingredients
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review supports soy's weight management potential
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a new review taking in animal, human populations, and clinical trials supports the potential role of soy protein to reduce cholesterol levels, and aid weight loss. according to the review, published recently in obesity reviews , the ingredients also have the added benefits of boosting bone health and aiding overall cardiovascular health. "overall, the current data suggest that soyfoods are as good as other protein sources for promoting weight loss and there is a suggestive body of evidence that soyfoods may confer additional benefits, but results must be carefully interpreted and additional evidence is needed before making firm conclusions concerning soyfoods and weight loss," wrote lead author mark cope from the university of alabama at birmingham. soy proteins and soy peptides have received attention for their hypolipidaemic and hypocholesterolaemic properties, as well as their ability to lower blood pressure, improve arterial compliance and endothelial function, insulin resistance and weight loss in obesity. over 300m adults are obese worldwide, according to latest statistics from the who and the international obesity task force. about one-quarter of the us adult population is said to be obese, with rates in western europe on the rise although not yet at similar levels. cope, in collaboration with david allison from university of alabama at birmingham and john erdman from the university of illinois at champagne-urbana, collected results from in vitro , animal, epidemiologic, and clinical studies. the review, including results from eight human studies, found that weight loss was equivalent and, in some cases, equal when using soy protein, dairy milk meal replacements, beef or pork at equal calorie levels. moreover, there was a suggestion that soy protein may decrease short-term appetite and calorie intake. they also reviewed the evidence concerning soy isoflavones aiding diabetes by stopping fat tissue build up and enhancing fat breakdown. while some evidence does exist of improved blood glucose and insulin levels as a result of consuming a soy-based diet, the data to date if limited. the review also supported reports of the cholesterol-lowering benefits of soy, and that soy may reduce bone loss in women. the reviewers said that, while the current evidence supports the potential of soy for weight management, the evidence is insufficient to conclude that "soyfoods cause weight loss or fat loss, but there is enough positive preliminary data to warrant more research in this area," they said. "the specific soy protein components and soy constituents that may cause these metabolic improvements are not known and it will require more extensive experimentation to determine which components and constituents are involved," added cope, erdman and allison. recently, researchers from korea turned the spotlight onto black soy bean, largely overlooked in the west where yellow soy is a fixture. black soy is a component of oriental medicine for diabetes and a variety of other indications, but a recent study, published in (journal of the science of food and agriculture, doi:10.1002/jsfa.2808) proposed that it could play a greater role in efforts to curb the obesity crisis in the west. the retail market for weight management products was estimated by euromonitor international to be worth us$0.93bn (€0.73) in europe in 2005 and $3.93bn in the us, indicating that call to slim down or face the health consequences is being heeded by a slice of the overweight population at least.
Source :Food Ingredients Food Science - Additives, Flavours, Starch
Date :
21
January
2008
Category :
Grains,Cereals And Oil Seeds a
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a difficult funding climate resulted in more licensing and joint venture transactions than outright acquisitions in the health and nutrition sector in 2009, according to a new report focusing on m&a trends in the industry. the latest report on m&a activity in the health and nutrition sector from the us-based consultants, the jh chapman group, claims that a substantial increase in licensing and joint ventures from 21 in 2008 to 53 in 2009 is reflective of on-going interest for growth via unique technology and knowhow and lack of access to financing.
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irish food giant glanbia has turned in promising half year results with net earnings rising 26 per cent and the us food ingredients and nutritional products divisions performing strongly. glanbia predicted full-year earnings would rise 15 per cent year-on-year and analysts praised the strength of the results amid negative currency changes and sharply rising input costs such as energy and milk.
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kerry has reported continued development of its food ingredients businesses despite 2006 being a 'difficult' year for the food industry – and its nutrition and functional food ingredient systems played no small part. the global group, which has its headquarters in ireland, has reported overall sales of €4.6bn for the year ended december 31 – an increase of five per cent on the previous year.
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cost recovery and the on-going development of a stream-lined, customer-oriented working method led kerry's ingredients division towards a first half 2007, on both sides of the atlantic. the group, whose food ingredients division encompasses application-specific ingredients, flavours and bio-science businesses, reported total revenue of €2.33bn in the six months ended june 30 2007, representing an up-swing of 5.
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nutraingredients examines the omega-3 marketplace in the final instalment of a series that has scanned the scientific, regulatory and supply issues surrounding an ingredient that would appear to have everything. estimations vary as widely as the analysis, depending on which researcher or pundit you speak to, but omega-3 is unlikely to fade far from the public or business imagination because it has a sound grounding that is not possessed by all functional offerings: solid and voluminous scientific backing for health benefits ranging from heart and brain health to maternal and infant health, skin, joint and immune health and more a high level of public awareness and acceptance formulation diversity that means most foods and beverages are available for fortification with these facts banked, omega-3 has boomed and suppliers report buoyant sales to supplement manufacturers, food and beverage makers.
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the rise in health and wellness, a 'sea of change' in the food industry, is creating challenges for formulators, but hydrocolloid companies can offer solutions, says cp kelco. "we see health and wellness creeping in to every aspect of the food industry," dr. steve bodicoat, marketing and innovations director for cp kelco, told foodnavigator.com at the recent fie in london.
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a range of development projects, from functional dairy proteins to cheddar cheese, will benefit from a multi-million euro investment in ireland's dairy industry, the country's government has announced. more than €114m of government money will be given to 19 different development projects across ireland's dairy industry as part of the government's agrivision 2015 action plan.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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a newly formed collaboration could see us industry, government, academia grasp the opportunities in 
independent sensory testing on the 