Laura's Health & Nutrition Trend Report: March 2017
(Posted on 31/03/17)
Hello, and welcome Laura’s trends.
From seaweed to fun glitter decorations to gut health there is something for everyone in this food trend report.
A picture is worth a thousand words was first quoted in 1911. One hundred and six years on and this is still applicable today, although pictures can take on many forms e.g. in our online, digital world we use emojis. Emojis have made a jump from our phones and computers and landed on our food, seen in a bakery trends article, emojis are one of the top cake trends for 2017.
Cornelius can help: Looking ahead to Christmas 2017, Watson have produced innovative emoji shaped glitters, in the form of the “Smiling Face” and the “Kiss Mark”.
About 1% of the UK population are vegan and 2% are vegetarian and these numbers are on the increase. Reasons for this lifestyle choice include being against killing animals for food, sustainability, or due to the health benefits e.g. the vegetarian diet usually contains more fibre and less cholesterol. Even the carnivores of our population can benefit from swapping some meat with vegetable proteins, also when used in the manufacturing process it may help to reduce costs.
One particular vegetable that has shown a rise in this trend is sea vegetables. This includes seaweed. There are two main types of seaweed; cultivated warm water seaweed and non-cultivated cold water seaweed. Seaweed can be used as a whole product replacement e.g. ‘Seamore’ launched a seaweed bacon containing no meat, or as a seasoning for dishes e.g. Mara Seaweed. Moreover, components of seaweed can be extracted and used as gelling agents suited to a number of applications.
Cornelius can help: Our seaweed portfolio from Ceamsa comprises of various carrageenan products aimed at specific uses e.g. replace the animal derived gelatine in your sweet products with Ceambloom® alternatively Ceamgel® or Ceamtex® as a meat extender.
Another alternative way of getting protein without eating meat is from eggs which give numerous functional benefits to bakery products e.g. providing structure through aeration, or thickening due to coagulating properties. They can also prolong shelf life and are used as a binding tool. However, egg prices have been rising and are predicted to continue to increase this year. The reason behind this is because of the bird flu outbreak. Due to this growing cost, manufactures need to turn to innovative solutions to substitute some of, if not all the egg in their product.
Cornelius can help: CeamFibre® can be used to replace some of the egg in your product. At the same time as reducing cost, it can lead to an increase in shelf life and improved product nutrition
Wellness featured in my new year trends, mainly focusing on weight loss and boosting immunity. A sub section of wellness which is currently at the forefront of the food industry is gut health. It is known that a healthy gut with plenty of good bacteria = a healthy body and mind.
This can be achieved in a variety of ways, e.g. ingesting probiotics through pickling and fermenting foods e.g. sauerkraut. On the other hand, GanedenBC30 probiotics can be added to a diverse range of food products e.g. Yumbutter uses the probiotic to enhance their nut and plant based spread.
Cornelius can help: GanedenBC30 can be used to provide the optimum dose of probiotics in a range of foods. It is unique in that it is stable when added to baked, frozen or processed products. This is due to the fact that it can survive manufacturing processes, stomach acids and intestinal bile. It is also heat resistant which enables it to survive the journey to the gut.
Whilst probiotics can relieve some of the symptoms of ageing they cannot cover all. Probiotics are good for boosting the weakening immune system, lessen inflammation around joints and keeps the skin healthy. On the other hand, we need to reduce our muscle losses which could be up to 2% per year after we turn 50 years old. We could do this by increasing the amount of protein ingested but also though helping our muscles convert energy into protein.
Cornelius can help: L-carnitine (Carnipure™), when used together with L-leucine, creatine and vitamin D3 can increase the amount of the enzyme which is connected to an escalation in protein synthesis therefore preventing and maybe reversing muscle loss as we grow older.
Proteins are very important within our bodies and are found in the form of enzymes, antibodies, hormones, vehicles for oxygen and lots more. Within the manufacturing process of many food products such as baked goods, coffee and meat at high temperatures the amino group within the protein reacts with the carbonyl group of a reducing sugar. This reaction yields brown foods with distinctive flavours, however it can also form acrylamide which is a probable carcinogen. The FSA, in the past few months has called upon the food industry to reduce acrylamide in their products. Acrylamide is a natural by-product of the cooking process and has always been present in our food. We can all reduce our acrylamide risk at home by aiming for a golden yellow colour or lighter when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables and bread.