Pharma- Food Synergy

The link between health and diet is driving the growth of functional foods that are backed by scientific evidence of the ingredients used and the claims made. Such substantiation enables consumers to understand the benefits of a healthful product or ingredient. It also enables companies to receive regulatory approvals on their products, thereby gaining greater consumer acceptance. A 2008 industry survey by Business Insights found consumer education and ingredient effi cacy to have the greatest impact on successful innovative and new product launches.

Leveraging on the strengths of pharmaceutical research, the food industry can have a better understanding of the origins of diseases and treatments based on molecular interactions. Food manufacturers can also know how ingredients interact in the human body at the molecular level.

Asia Pacific provides much innovation in developing nutraceutical food and drinks, which in part is attributed to the biodiversity in Malaysia, the traditional herbs used in India and China and the traditionally innovative functional market in Japan.

The all-natural path

While food is not considered as pharmaceutical, functional nutritional ingredients however interact with the body in similar physiological ways as drugs do and induce measureable effects on human enzymes, receptors and tissues. This enables manufacturers to utilize the tools available in the pharmaceutical industry to investigate the effects of food and develop functional ingredients and products.

Natural ingredients belong to a new, fast-growing category compared to the more established functional foods market driven by consumer preference for products without artificial ingredients and those with health concerns. Asia Pacific provides much innovation in developing nutraceutical food and drinks, which in part is attributed to the biodiversity in Malaysia, the traditional herbs used in India and China and the traditionally innovative functional market in Japan.

The science of food

Natural product research inspired by pharmaceutical discovery technologies, approaches and paradigms has led to a source of bioactive compounds, many of which are crucial in creating active pharmaceutical ingredients (APIs).

Due to cost and complex processes, having such a pharmaceutical discovery approach is not widely used by manufacturers to create natural products for nutraceutical food and beverages and functional flavors. This is because a successful application of a discovery paradigm requires an integrated discovery research platform, blending technology platform, natural products and know-how, biological and chemical databases, biodiversity source libraries, screening technologies and logistics (see Figure 1).

Figure 1: A sophisticated, integrated discovery research platform implemented at InterMed Discovery identifies new functional ingredients.

Manufacturers creating functional ingredients from natural products also need to address a variety of challenges such as the following:

- The knowledge and technology transfer from pharmaceutical to food applications. Manufacturers need to know that the physiological modulation of a disease status is different from prevention or regulation, thereby requiring adapted test models and accepted biomarkers.

- APIs are typically used as sole components in drug composition, while food ingredients allow a synergistic inter-play of different bioactive components. This requires researchers to have an understanding of the functions and capabilities of each component.

- Pharmaceutical research tools are expensive to implement, thereby increasing the initial costs in the early stages of a product development. However, the costs involved will provide a higher chance of success and offer manufacturers proprietary positions developed through intellectual property and proprietary claims.

• Bioprofiling

To create more value in products, manufacturers need to determine the biological activity profile of compounds or extracts derived from natural sources and the subsequent demonstration of proof-of-concept in animals and humans. Notably, a cost-efficient alternative to random screening, namely the pre-selection of qualified lead candidates or biological source materials that match a certain target product profile based on a biological activity database, can significantly increase the success rate of bioprofi ling.

• Generating IP

It is often challenging to own intellectual property (IP) rights for new ingredients as companies and researchers have common knowledge of most (edible) natural sources and processes. Biological and chemical databases, as well as biological source data implemented in a sophisticated technology platform, are therefore important in linking new biological activities with ingredients in order to create appropriate IP filings.

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Creating weight-control ingredients

Weight-control ingredients are needed to help consumers combat the growing rates of obesity, as many consider such ingredients to better their health. The scientific discovery of new weight management ingredients starts with the setup of an appropriate screening cascade, and selecting suitable and proven molecular targets for a success oriented treatment. The desired outcomes at the organism level are linked to target enzymes and receptors at the molecular level (see Figure 2).

Figure 2: When discovering new weight-management ingredients, the desired outcomes at the organism level are linked to target enzymes and receptors at a molecular level.

By using IMD Bioprofiling for example, researchers can focus on protein tyrosine phosphatase (PTP1b) as a molecular target lead to identify IMD-004885, which originates from Mallotus sp., as the bioactive pure compound that inhibits the molecular target. Subjected to in vivo pharmacology, IMD-004885 proved efficacy in a two-week mice feeding study, demonstrating its ability to reduce body weight and fat.

IMD-004885 is derived from a flowering Mallotus sp.

www.intermed-discovery.com

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Preventing Diabetes

Cinnamon is a promising ingredient for controlling diabetes and weight.

BY EWA HUDSON, HEAD OF HEALTH AND WELLNESS RESEARCH, EUROMONITOR INTERNATIONAL

Here’s the numbers. The International Diabetes Federation predicts that by 2025 there will be 333 million diabetics in the world. India leads the diabetes league table with around 40 million diagnosed diabetics. Australia, with a population of 20 million, has one million diabetics and 1.5 million pre-diabetics, with 275 new diagnoses being made in the country every day.

There is growing industry interest on natural substances that might help to counteract the development, delay the onset and/or lessen the severity of diabetes. While many were identified for this purpose, cinnamon is one of the most researched ingredients. There is much scientific evidence showing the efficacy of the bark of cassia cinnamon (cinnamomum aromaticum or cinnamomum cassia) for controlling diabetes, as other types of cinnamon are positively implicated.

Type 2 diabetes is a metabolic disorder that affects insulin production and blood sugar control. It is also characterized by high cholesterol and triglyceride levels. A study carried out in Pakistan and published in Diabetes Care in 2003 found that taking 1-6g of cassia cinnamon orally for 40 days lowered fasting serum glucose levels, triglycerides and low-density lipoprotein (LDL) cholesterol by up to 30%.

Researchers at the University of California in Santa Barbara said cinnamon had an insulin-like activity that can make the body’s insulin more effective, thereby enhancing blood sugar control and preventing the body from producing excess insulin. The team was awarded patents related to methylhydroxychalcone polymer (MHCP) in 2002 and published its research subsequently.

Cinnamon remains underutilized as a functional weight management ingredient in packaged foods, even though it is commonly used as a flavoring agent.

Harnessing cinnamon

Manufacturers of dietary supplements were the first to translate these promising research findings into products targeted at consumers with diabetes or pre-diabetes looking for natural alternatives to standard drugs, which could have unpleasant side effects.

Bioharmony for example offers Bio-Cinnabetic capsules in South Africa, Namibia, the US and the UK at selected health food stores. Each capsule contains 500 mg of pure cassia herb and consumers are advised to take two capsules a day to help balance their blood sugar levels.

German-based ZeinPharma, with direct selling network in Austria, Croatia, Poland and Turkey, offers Zimt Plus Chrom & Zink capsules that contain 200mg of water-based cinnamon extract (which equates to 2g of powdered cinnamon bark), in addition to minerals chromium and zinc.

Chromium is an important component of glucose tolerance factor (GTF), a compound produced in the body that is vital for regulating carbohydrate and insulin metabolism. As the amount of chromium present in processed foods is low, deficiencies of the mineral are common in affluent populations. Low chromium intake leads to poor blood sugar control, which can trigger intense carbohydrate cravings. Zinc also plays an important role in blood sugar metabolism and zinc deficiency in commonly found among diabetics.

Austrian company Espara combines cinnamon powder, alpha-lipoic acid, vitamin E, zinc, chromium and nopal powder in its Espara Zimt Nopal capsules. Alpha-lipoic acid is found in cells, and it is essential in energy metabolism and can lower blood sugar levels. It has also been shown to help alleviate diabetes-induced nerve damage (peripheral neuropathy).

An exotic ingredient, nopal powder is derived from the nopal cactus, also known as opuntia or prickly pear cactus. Its edible pear-shaped leaves are commonly used in Latin American cuisine. Since the early 1990s, Mexican researchers suggest that nopal can significantly lower blood sugar, cholesterol and triglycerides in diabetic patients. It is now commonly used as a natural remedy for diabetes in Mexico, and its popularity is likely to spread beyond its native climes, both as food and as a dietary supplement.

Although there are other smaller dietary supplement companies offering cinnamon-based products, mainstream manufacturers have yet to catch onto the trend, indicating more room for development.

Researchers at the University of California in Santa Barbara said cinnamon had an insulin-like activity that can make the body’s insulin more effective, thereby enhancing blood sugar control and preventing the body from producing excess insulin.

Opportunities in food for diabetics

The potential for cinnamon is not limited to producing dietary supplements. According to Euromonitor International, the global market for diabetic food reached $1.2 billion in value sales in 2007, up from $466 million in 2002. Despite the rapidly increasing demand, the category has received much criticism from health professionals.

The concept of diabetic food first became popular in the 1960s when it was thought that the consumption of carbohydrates, particularly sucrose, led to a rapid rise in blood sugar levels, which is a damaging condition for diabetics. Therefore, diabetics were advised by their doctors to restrict their carbohydrate intake and eliminate sucrose from their diet as much as they could. Subsequently, manufacturers launched food and beverages in which sucrose had been replaced by alternative sweeteners such as fructose and sorbitol.

By the 1980s, research revealed that carbohydrate restriction was not a useful way to manage diabetes. Instead, a reduction in saturated fat intake and the consumption of food that aided blood sugar control, such as unrefined carbohydrates and protein, proved to be more effective.

Cinnamon, with its blood sugar and blood lipid balancing powers, is considered to fit well into this concept. While the strong, inherent flavor will limit its application as a functional ingredient in certain food categories, it would be easy for cinnamon to be used in making diabetic baked goods – this category accounted for 76% of total diabetic food sales in 2007. While manufacturers are producing cinnamon biscuits, breakfast cereals, breads and rolls, other viable options include wholegrain cinnamon snack bars.

Cinnamon for weight control

Keeping one’s blood sugar levels balanced prevents food cravings, particularly carbohydrate-based food and confectionery, which is crucial for effective weight management. Cinnamon can ideally be used as part of a functional ingredients system in combination with satiety-enhancing types of fibers, chromium and zinc. It is worth considering that weight control is a major issue for type 2 diabetics (80% of whom are overweight, according to a report published in Obesity and Diabetes in 2006), making cinnamon a useful ingredient to this demographic.

US company New Chapter harnesses two species of cinnamon (cinnamon aromaticum and cinnamon verum) in its New Chapter Cinnamon Force softgel capsules. The company states that the product promotes healthy weight management by enabling glucose to create immediate cellular energy in the body, rather than allowing it to be stored as fat.

Another US company, Indiana Botanic Gardens, which markets Botanic Choice Green Tea and Cinnamon capsules, stresses that achieving weight loss is particularly difficult for those who suffer from blood sugar imbalances. It says its product offers a two-pronged solution: green tea extract for boosting metabolism (and burning calories), and cinnamon for keeping blood sugar levels on an even keel.

Cinnamon can also be used as a functional weight management ingredient in meal replacement products such as shakes or bars. US company Rainbow Light’s ThinBerry Opti-Curb Cinnamon Vanilla Long-Lasting Appetite Control Shake is positioned as supporting safe and sustainable weight loss by curbing cravings. Cinnamon, together with fenugreek, green tea, coffee berry and chromium, constitutes part of its proprietary Appetite Control Complex.

Cinnamon remains underutilized as a functional weight management ingredient in packaged foods, even though it is commonly used as a flavoring agent such as PepsiCo’s Quaker Weight Control Instant Oatmeal Cinnamon and Atkins Cinnamon Bun Bar. However, as more consumers demand natural functional ingredients, its future is set to change for the better.

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Using science in food

A Business Insights survey in 2008 estimated the relative importance of health risks on new product development over the next five years. The top health concerns are weight management, cardiovascular health, anti-ageing, energy and vitality.

It is expected that there will be a greater use of bioprofiling and in vitro and in vivo studies on enzymes and receptors with biochemical relevance, as well as pharmacologic in vivo models that demonstrate product health claims for specific concerns.The translation of pharmaceutical research knowledge is thus needed to generate cost-effective and efficient food ingredients.

www.euromonitor.com

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Harmonizing Standards

With common food standards and regulations in the ASEAN region, member countries will be able to offer more market opportunities for their manufacturers.

BY DANIEL TSI, REGIONAL DIRECTOR, EAS STRATEGIC ADVICE

By 2015, the Association of South East Asian Nations Economic Community (ASEAN AEC) aims to harmonize the region’s food standards for a population of over 550 million. Of the sectors, the prepared food industry, which is characterized by processed and manufactured food products such as meat products, beverages, confectionery, cereals, cocoa and nut products, and the agricultural sector will receive the most attention. The ASEAN Consultative Committee on Standards and Quality for Prepared Foodstuffs Product Working Group (ACCSQ-PFPWG) is responsible for the harmonization of prepared foods standards. It reviews the implementation of regulations among ASEAN member countries. While the ASEAN Expert Group on Food Safety (AEGFS) looks into regional food safety policies, the ASEAN Task Force on Codex (ATFC) addresses common Codex issues among the member countries.

ASEAN recognizes the importance of coordinating its programs and the work of the various food bodies for a successful harmonization process.

Current efforts

ASEAN member countries have made a concerted effort to harmonize standards and regulations to ensure the movement of safe and quality food products in the region. They have also worked to increase ASEAN’s competitiveness by aligning with international Codex Alimentarius standards. Various working groups are already addressing key issues such as food safety, food standards and mutual recognition.

The harmonization of food standards and regulations in ASEAN will offer more market opportunities by reducing trade barriers across member countries. Food companies should take advantage of this movement by having their manpower competency, facilities and infrastructure to comply with the Codex Alimentarius standards which will be used as the benchmark for harmonizing ASEAN’s food standards.

While ASEAN recognizes the importance of coordinating its programs and the work of the various food bodies for a successful harmonization process, there remain some challenges for the governments of member countries and the prepared foods industry. Small medium-sized enterprises will also face intense competition in the midst of growth opportunities.

To overcome these challenges, the industry and the governments need to adopt higher food standards and be active in the food regulation harmonization process. This will also place them in a better position in the competition as they produce safe, quality and value-added prepared food.

www.eas.asia

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Battling Diseases

Asia demands more gluten-free food to address celiac disease.

BY SHEILA WAN, EDITOR

Changing lifestyles and eating habits are creating new demands on food manufacturers to launch healthful products without compromising on taste. Asia Food Journal speaks to Lucrèce Foufopoulos, marketing director, Dow Wolff Cellulosics to find out more.

The newly launched Methocel gluten replacer offers consistent dough handling and prevents the collapse of food during baking.

AFJ: What are your current activities in the functional foods sector?

Foufopoulos: DWC Food & Nutrition, a division of Dow Wolff Cellulosics, is focused on developing innovative food ingredients that benefit consumer health and help food manufacturers overcome formulation challenges. For example, we developed the Methocel fat replacement solution for manufacturers to use healthy liquid oils in place of saturated fats or hydrogenated oils in bakery and meat products. This reduces the fat content of bakery products by up to 50% and meat products by 60%. The finished products maintain the mouthfeel and texture of the full-fat original.

At Food Ingredients Europe in Frankfurt, Germany last year, we launched the Methocel gluten replacer for food manufacturers to create gluten-free food without compromising on processing efficiency or quality. The ingredient offers consistent dough handling, prevents the collapse of food during baking, controls crumb structure and volume, and ensures moisture in products for a longer period of time.

Lucrèce Foufopoulos, marketing director of Dow Wolff Cellulosics.

AFJ: What led to the creation of the gluten-replacement solution?

Foufopoulos: We launched the solution as part of our ongoing drive to develop innovative products that benefit consumer health. In addition, the demand for gluten-free food is on the rise as more people are being affected by celiac disease. According to US National Digestive Diseases Information Clearinghouse, celiac disease is a digestive condition that damages the small intestine and interferes with the absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley.

We are also seeing many consumers eliminating gluten from their diets by choice.

Using the Methocel fat replacement solution in place of saturated fats or hydrogenated oils, fat content of bakery products is reduced by up to 50% and 60% in meat products.

AFJ: What are your goals for your gluten replacer in Asia?

Foufopoulos: We want to provide Asian food manufacturers the tools to address upcoming challenges as the region is increasingly being affected by obesity and celiac disease, as well as for them to meet the demands of the export markets of Europe and North America. In order to navigate the Asian market, it is important for us to have local teams and an understanding of the characteristics of the individual markets in the region.