1999 ingredient forecast

Dairy Foods, Feb, 1999 by Donna Gorski Berry

Products developers explore the use of sucralose, omega-3 fatty acids, dairy components and wellness ingredients in dairy foods

Dairy Foods magazine annually predicts ingredient trends for dairy food formulations.

In 1998, the prediction was for more products formulated with probiotic cultures, botanicals or vitamins and minerals. In other words, more "functional" dairy foods.

This prediction was validated by the introduction of such products as Lactobacillus reuteri-containing yogurt from Stonyfield Farm Inc., Londonderry, N.H., Green Tea ice cream from Haagen-Dazs Co., Minneapolis, and 25 vitamins and minerals-fortified PowerMilk[TM] from Crowley Foods Inc., Binghamton, N.Y.

We can expect these functional ingredients to experience increased usage in dairy product development through the millennium. This year, however, we predict a few more ingredients to begin appearing on the ingredient statements of dairy foods. The list includes the recently FDA-approved artificial sweetener sucralose, the beneficial fatty acids that belong to the omega-3 family and fluid milk components like lactoferrin.

Sweetener solutions

This month's New Product Close-up, Blue Luna Cafe coffee-milk drinks, features the first dairy-based beverage to be formulated with sucralose. This sweetener, marketed under the trademarked name of Splenda[TM], received FDA approval on April 3, 1998.

Sucralose is the only artificial sweetener actually made from sugar. It is derived through a multi-step manufacturing process that selectively substitutes three atoms of chlorine for three hydroxyl groups on the sugar molecule, resulting in an extremely stable molecule.

Sucralose is about 600 times sweeter than table sugar. With its sugar-like taste and excellent stability, sucralose can be used in place of sugar in almost all sweetened foods.

Because sucralose is not recognized by the body as a carbohydrate, it has application as a sweetener in foods for diabetics. It also works well in low-calorie formulations.

Unlike other artificial sweeteners, sucralose is not efficiently absorbed by the body. Only about 20% of ingested sucralose is absorbed. The remainder passes through the digestive tract intact and is simply excreted.

This 20% is a minuscule amount considering the relatively small amount of sucralose required in a formulation to achieve the desired sweetness of table sugar. This renders sucralose calorie-free.

The safety of sucralose has been confirmed by FDA, basing its decision on more than 100 animal and human studies. It has been FDA-approved for use in 15 food categories in the United States, including milk-based beverages, frozen desserts and ice cream.

Fatty acid fortification

Scientifically proven efficacy of long-chain omega-3 polyunsaturated fatty acids derived from marine sources establishes these nutrients as the hot new fortifying functional ingredient for the millennium.

Two highly unsaturated omega-3s - eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) - have specifically been shown to counteract the development of atherosclerosis and thrombosis, thereby reducing the risk of coronary heart disease.

The most notable changes in risk factors in humans who regularly consume fish oils rich in EPA and DHA include reduced levels of plasma triglycerides, improved blood flow, decreased blood pressure and changes in cholesterol profile towards high-density lipoprotein.

For such reasons, fortifying foods with DHA and EPA has become attractive to many food processors, including manufacturers of butter-like spreads, fluid milk and yogurt. Oil is the preferred form of omega-3 for enriching liquid- or oil-containing foods such as dairy foods. Microencapsulated powders are available for foods with low water activity, stressed production conditions or extended shelflife.

Recently, Parmalat S.p.A., Italy, introduced Parmalat Plus Omega 3 milk in select European markets. The milk, which is enriched with 400mg of omega-3 fatty acids per liter, comes in either 500- or 1,000-ml aseptic boxes. The product claims that its consumption helps regulate blood viscosity, triglyceride levels and inflammatory and immune reaction.

Dairy in dairy

Bioactive components of cows milk have application in dairy foods, as well as other food products. Such components include hydrolyzed proteins, bioactive peptides and protein fractions.

Lactoferrin is a natural protein fraction present in both human and cows milk. Its features include having natural anti-oxidant, anti-bacterial/anti-viral and immune-stimulating properties.

In addition, lactoferrin has the ability to bind, transport and deliver iron in the intestine. By doing so, it enhances absorption and bioavailability. It also promotes the growth of beneficial bacteria and supports a balanced intestinal microflora.

Currently lactoferrin is added to infant formulas, simulating the composition of breast milk. Lactoferrin has additional dairy applications including nutritional beverages and cultured products.

Other wellness ingredients

The term wellness ingredients includes many of the aforementioned fortifying ingredients, as well as other food and plant materials recognized for having the power to cure and prevent diseases and improve health. The health benefits of some of these ingredients are supported by little more than folklore, while others are backed by sound science.