hochdorf.com

HOCHDORF Group Newsletter

Issue 4 | Winter / Spring 2016

OPEN TO NEW DEVELOPMENTS

HOCHDORF is following a specific development plan.

Healthy food is essential if we are to “func­tion” properly. By function I mean our whole way of thinking and not just our

muscoskeletal system. A healthy diet influences the flexibility of our thinking.

In this edition you can read about the importance of certain nutrients in keeping us mentally and physically fit. Our infant formula, for instance, contains specific substances that promote the development of our children’s brains and help them to develop inquisitive minds. You can also find out about the importance of milk proteins in sports drinks and vitamin E in our vegetable oils. Both ingredients ensure that we main-tain our health and curiosity.

Inquisitive about changeA company is made up of structures – but people are the most important factor. So whatever promotes the health of the employees is good for a company. The HOCHDORF Group wants to promote healthy growth and avoid developing in areas that don’t benefit the

company. So we want to retain our medium-sized, lean structures, staying flexible and continuing to meet our own objectives, as well as those of our customers. This will help us to maintain our success on the global market.

We have come a long way since we first started out as a company. But we hope to retain our innocent inquisitiveness. If our employees have a genuine thirst for knowledge, the entire HOCHDORF Group will

maintain its innovative power. That’s how a company stays young and dynamic. It helps us scrutinise our processes and product range meticulously and stay on the look-out for ways to add value to our products. And we continue to optimise our services and cus-tomer focus.

Rather than resting on our laurels, we have taken the brave decision to invest in a new spray tower system with a canning line and high bay warehouse – all to meet the needs of all our customers, both large and small.

I hope you enjoy the articles in this issue and find plenty to arouse your curiosity.

Dr. Thomas Eisenring

CEO HOCHDORF Groupthomas.eisenring@hochdorf.com

A milk component with many

applications

Omega-3 fatty acid DHA – essential

brain food for our little ones

Vitamin E in vegetable oils

protects from the marks of time

The “hidden hunger” for zinc affects even children who appear to be well nourished

What’s behind VIOGERM® wheat

germ oil production

MILK PROTEINS INFANT AND YOUNG CHILDREN’S FORMULA MARBACHER ÖLMÜHLE ZINC

Baby Care Cereals & Ingredients Nutrition

Exclusively at HOCHDORF online

Page 2 to 3 Page 4 to 5 Page 6 to 7 Page 8

Page 8

Felice Fauxpas in South Africa

HUNGRY FOR TRAVEL

Dairy Ingredients

2Issue 4 | Winter / Spring 2016

In the last edition of “HOCHDORF Inside” we looked at the structure of milk and its indivi­dual components, focussing specifically on

proteins. We are considering this topic again in our latest issue, spotlighting the protein con­centrates we produce in our plants at Sulgen (Switzerland) and Medeikiai (Lithuania) and their applications.

As a brief recap: milk contains 87% water, 5% lactose (milk sugar), 4% milk fat, 3.4% milk protein and 0.6% minerals. Milk protein can be further broken down into two groups: casein (2.7%) and whey protein (0.7%). It is no surprise that casein is similar to cheese: the dry mass of cheese mainly contains the milk protein “casein” and milk fat. There are lactose and whey proteins in the whey, which is a by-product of cheese making.

Producing milk protein concentrates Milk proteins are larger than lactose and minerals (see diagram). We exploit this difference when we produce protein concentrates. The milk protein is retained (retentate) when we pump the low-fat milk through a membrane filter, whereas lactose and minerals pass through the filter (permeate). We dry the milk protein acquired by the filtration process on a spray tower, which results in milk protein concentrate (MPC), and we can use the filtration strength to influence the

purity level of the concentrate. The most common protein con-centrate has a protein content of 85% with regard to its dry

substance. We can produce this MPC in both Sulgen and Medeikiai. Powder containing over 90% protein is known as protein isolate.

As well as low-fat milk, we also have the option of fil-tering whey and buttermilk in Sulgen. We acquire both ingredients from Swiss milk and cheese dairies. The protein yield from whey is smaller than for low-fat milk because it no longer contains casein. The most com-mon whey protein concentrate (WPC) has a protein concentrate of 80% for the dry substance.

Permeate also has other applicationsIn Sulgen, we use the milk permeate resulting from the filtration process to standardise the milk for additional end products. Since autumn of last year we have also

had the option of producing lactose from whey and buttermilk permeate. In the newly installed plant, we use electrodialysis and ion exchangers – which we call IONEX – to extract minerals from the permeate. We use the liquid lactose directly in infant foods or dry them in a spray tower.

Broadly speaking, there are three applications for milk protein concentrates: supplementing the nutritional value of food, stabilising food products (in processed products) and for use in cheese production.

Milk protein concentrates for nutritional supplements The human musculature is largely made up of pro-teins, also known as albumen. The body has to be supplied with additional protein to build muscle. The efficiency of the various sources of protein is defined by their biological value (see table). Milk, and whey proteins in particular, have a very high biological value. They are attractive both in terms of taste and

price and so they are ideally suited to protein- enriched products, particularly drinks.

Various target groups have a particular interest in muscle growth: sportsmen and women, older peo-ple, those recovering from illness and, of course, infants and young children. However, it is important to distinguish between casein and whey protein when using milk proteins. The body can only absorb casein slowly. It works best, for instance, when taken in the

evenings before bedtime. Whey proteins on the other hand are “fast proteins” that our systems can process quickly. Ideally, these should be taken after physical exertion, when muscles are still active, and in the growth phase.

Milk protein concentrates as stabilisersMilk and whey protein concentrates in particular are structure forming. Depending on the protein type,

Dairy Ingredients

MILK PROTEIN

A milk component with many applications

Many sportsmen and women choose milk proteins or milk protein drinks for regeneration and muscle growth.

Whey proteins help you to recover quickly after physical exertion.

The components of milk

Milk – nature’s very own pick-me-up – is an ex ceptionally healthy food. However, very few consumers are aware of the structure of milk and how the individual components are used in the food industry.

This series of articles looks more closely at the constituents of milk.

HOCHDORF Group Newsletter | 32

Whey protein 104–110

Whole egg (reference value) 100

Beef 92

Tuna 92

Cow‘s milk 88

Rice 81

Potato 76

Beans 72

Corn 72

Oats 60

Soya 84–86

Food Biological value

Edam Cheese 85

Quinoa 83

Wheat germ 82–88

application and condition, they can have a water- binding or foam-forming effect, increase viscosity or gel. This is why they are used to produce a variety of foods, such as yoghurt, ice cream, desserts, meat and sausage products. Ideally, we work with the customer to determine whether to use a milk or whey protein concentrate or a combination of the two, depending on the product requirements and the pro-duction process. When evaluating the “ideal” protein mix, structure-forming factors play an important role alongside taste considerations. For example, whey proteins have very good water-binding properties, but too much whey protein in a product can have a “sandy” effect.

Milk protein concentrates in cheese productionCheese has a fixed ratio between milk fat and milk protein. However, in raw milk the fat content is mostly higher and the protein content is lower. In order to achieve a better ratio in the milk to be processed, Swiss cheese dairies skim the milk supplied by the farmers. The resulting cream is then further pro-cessed to make products containing milk fat, such as cream, butter etc. Instead of removing fat, milk proteins could also be added until the desired ratio is achieved. This procedure makes most sense for smaller and medium-sized cheese dairies in regions where milk production is low and where there are no or limited options for processing fat. By adding milk proteins, these cheese dairies reduce the amount of whey produced.

The casein is usually extracted from the milk by acid precipitation. However, the acid changes the protein

structure. At our Lithuanian plant we have recently started using a micro-filtration process to produce micellar casein (MCC). This procedure ensures that there are no changes to the casein. MCC is particu-larly suitable for targeted use in cheese production. For MCC production, we set up the plant so that only the casein is retained; the whey proteins remain in the permeate. This is possible because casein is some-what larger than the whey proteins (see diagram). The resulting permeate corresponds to the whey content. This whey, which is unusually produced by filtration rather than as a by-product of cheese production, is called ideal whey.

A varied range Our standard range includes a large number of differ-ent milk and whey protein powders. We are delighted to help our customers find or develop the ideal protein powder for a specific application. Please feel free to contact us.

Dr. Marc VissersHead of Development and Applications

Dairy Ingredientsmarc.vissers@hochdorf.com

Kilian GreterHead of Marketing & Sales

Dairy Ingredientskilian.greter@hochdorf.com

MILK PROTEINS

What are proteins?

A protein is a chain of amino acids. Each protein has a different number and sequence of amino

acids. There are 20 different amino acids in total, providing the basis for proteins. Eight of these

amino acids cannot be built by the human body and are therefore consumed in our food. They are called essential amino acids. However, we do not need the same amount of every amino acid. What

is known as the biological value for the human body can be calculated based on the amino acid

profile of proteins (see diagram). The higher this value, the higher the biological value. Of all

the proteins, whey proteins have the highest biological value.

Fractionation of low­fat milk and whey

Low­fat milk Whey

Membranefiltration

IONEX

Whey permeate Milk permeate

MPC

WPC

Lactose

CaseinWhey proteinLactoseMinerals

Minerals

4Issue 4 | Winter / Spring 2016

Baby Care

Our brain operates using many complex processes. It’s no surprise that it takes around twenty years to mature. A child’s

brain needs omega­3 fatty acid DHA to develop in the best possible way, but our modern­day eating habits often neglect this resource. This is one of the reasons why the EU has decided to legislate the amount of DHA added to infant formula.

In order for a young child’s brain to develop well, it has to have a daily supply of certain nutrients. The same applies to the eyes, often considered to be an extension of the brain. Two substances are equally important: docosahexaenoic acid, known as DHA for short, and arachidonic acid, otherwise known as AA (1, 2). AA occurs in high concentrations in the central nervous system as well as in all body tissues. DHA on the other hand is found in large quantities in the retina and in the grey matter of the cerebral cortex (2). Even in the womb, both fatty acids play a significant role in the cognitive development of the infant.

In principle, the body can create omega-3 fatty acid DHA and omega-6 fatty acid AA using its own unique synthesis. However, the amounts are limited. So we need to consume both in our daily diet.

Changing eating habits mean too little DHA Our eating habits have changed dramatically over the past hundred years. We used to eat more fibre, along with seafood such as crustaceans and shellfish and fatty fish such as herring and salmon. This supplied our bodies with ample DHA (3). We now consume too

much saturated fat, sugar and omega-6 in the form of AA, which is mainly present in products of animal origin.

From the 25th week of pregnancy infants need a lot of DHAFrom the final trimester of pregnancy up to around the age of three, children store an excessive proportion of

AA and DHA in their systems. It is during this period that the brain grows fastest. It starts to form countless synapses and the myelin layer, a white layer made of fat and protein (2, 4). The main function of this special layer of fat is to increase the impulse conduction speed along the nerve cells. A significant deficit in nutrients during and after pregnancy can lead to cognitive and psychomotor impairment (2, 5). Children can suffer

from sight and nerve problems at a later stage or display a heightened tendency towards neurocognitive disorders such as ADHD (6, 7).

It is therefore extremely important for expectant or breastfeeding mothers to consume sufficient DHA. Depending on country-specific recommendations, mothers should consume fish or fish oil supplements once or twice a week or drink milk with supplemented DHA. This provides the infants with the right amount

of DHA. However, experts are still divided about how much DHA an infant really needs: although breast milk is very similar across the globe in terms of lactose, protein and fat content, the fat quality can be signifi-cantly different. The amount of DHA in breast milk varies greatly depending on the region and eating hab-its of the women concerned (see graph on page 5).

Premature babies virtually always have levels of DHA that are too lowThe DHA in the brain of a foetus shows the greatest increase in value in the final trimester of pregnancy. Premature babies miss out on this important growth period. So early born babies show delayed cognitive development on account of these relatively low levels of DHA. However, it is possible to catch up provided that the baby receives additional DHA after birth to increase the amounts it would have received had it remained in

OMEGA-3 FATTY ACID DHA IN INFANT NUTRITION

Essential brain food for our little ones

Around the world, millions of inquisitive babies and toddlers grab hold of everything that appears in their field of vision. To retain this curiosity, they need DHA-rich products, such as the milk produced by HOCHDORF.

Interesting facts about our brain.

– An adult brain weighs approximately 1 – 1.5 kg.

– The brain’s volume is approximately 1.6 litres.

– We have around 100,000,000,000 brain cells.

– Intelligence has nothing to do with brain size.

– An adult brain makes up 2% of body weight and accounts for around 20% of our oxygen con-sumption and 23% of our energy requirements.

– A child’s brain triples in size in the first 3 years of life.

– The brain is made up of 50 – 60% fat. DHA accounts for around 25% of the fatty acids, with AA accounting for 15%.

– The most important nutrients for the brain are Vitamin A and D, the trace elements iron, iodine, copper, selenium and zinc as well as the omega-3 fatty acid DHA and the omega-6 fatty acid AA.

In the final trimester of pregnancy, the DHAin the brain of a foetus shows the greatestincrease in value.

HOCHDORF Group Newsletter | 54

DHA IN INFANT AND CHILDREN’S FORMULA

the womb for longer. Formula supplemented with DHA provides one interesting solution for premature babies and young infants. In comparison to foods without the supplements, they are shown to improve the develop-ment of the human eye and to support neurological development and function (8).

Children often reject foods containing DHAAs breast feeding comes to an end and infants begin eating solid foods, problems with sufficient DHA provi-sion may begin to emerge. Our little ones often reject foods rich in DHA, such as fish. In such cases, it makes

sense to provide products, such as the HOCHDORF Group’s young children’s formula. Cognitive and motor development can be significantly increased by providing children a formula containing DHA (9, 10).

HOCHDORF has promoted DHA in the EU for a long time – and the EU is now set to follow suitHOCHDORF has always set great store by the quality of its infant formula. Almost all our milk products for infants, young children and mothers contain DHA, although its addition in the EU was optional until recently.

On 22 February 2016, the European Authorities passed a new law requiring infant and follow-on formula to contain DHA and AA. The proportion was defined at 0.4% of the overall fat content. We previously added 0.2%. This means we will again double the amount of DHA in our milk products for infants and young children. The new EU law provides us with the opportunity to use our latest know-how in the adapted formulations. The signal given by the European Authorities in recog-nising the importance of DHA in its latest legislation is a clear confirmation that we were on the right path with

our formulations. We believe in the necessity of DHA to secure the healthy development of infants and pre-school children and we will continue to align our formulations with the latest research results in the future.

Janny VedderNutrition Marketing Manager Baby Care

HOCHDORF Swiss Nutrition Ltdjanny.vedder@hochdorf.com

The DHA level* in breast milk varies around the world (11)

Children often reject food rich in DHA, suchas fish. In this case, a DHA supplement makessense.

Interview with Simone Hartong, HOCHDORF Product Development Baby Care

Simone Hartong has worked at HOCHDORF as a product developer in the area of Baby Care since 2012. She grew up in Bonn and completed her studies as a food scientist there before working in various sec-tors of the food industry. She has lived with her family near Weinfelden for almost four years.

What influence does the new EU law on infant formula have on the HOCHDORF Group?Simone: The new law gives us the opportunity not just to increase the DHA and AA content of our infant formula but to fundamentally adapt our formula-

tions. Over the years we have amassed considerable expertise and we can now put it to use in the new products.

What adjustments will you make?Simone: We will reassess all of our formulation components. We will adapt the vitamin and mineral content to the new law, for example, and slightly reduce the protein content. We are also striving to further improve the sensory qualities as well as the taste and powder structure. We will make the adjustments that we have been able to undertake already in many countries outside the EU.

How do you go about making adjustments?Simone: The first thing we do is to evaluate the quality of the raw materials and the suppliers. At the same time, we asses all the analysis results of our previous formulations, agree on the potential

for improvement and work out formulations. We do all that from our desk in the office. After the raw material selection, we start with the lab tests. We analyse the powder structure, the heat stability or the nutritional values, for instance. If the results meet our quality criteria, we carry out our first small pilot test in the spray tower. With the powder we produce, we can carry out storage tests and then compare different formulations to define the optimum composition and the production parameters for spray drying. A test production on the final production facility, known as a “scale up” is always necessary because the pro-duction parameters for test and production spray towers vary greatly in reality. This powder is again analysed when it is freshly produced and throughout its shelf life, before we release the formulation for sales.

Simone Hartong, thank you for this exciting insight.

USA 0.22%

Canada 0.22%

Australia 0.23%

UK 0.24%

Mexico 0.26%

Spain 0.33%

China 0.40%

Chile 0.43%

Norway 0.43%

Philippines 0.74%

Japan 0.87%

Canadian Arctic 1.4%

The DHA content in breast milk can vary significantly, depending on the dietary habits of a country. This is one reason why experts cannot agree on how much DHA childern need. * Average values

Sources:1) Umhau J.C., et al. Imaging incorporation of circulating docosahexaenoic acid into the human brain using positron emission tomography. J Lipid Res. 2009; 50:1259–12682) Wainwright PE. Dietary essential fatty acids and brain function. ProcNutr Soc. 2002; 61(1):61–693) Simopoulos A.P. Essential fatty acids in health and chronic disease. Am. J. Clin. Nutr. 1999; 70:560–5694) Roth G., Strüber N. Pränatale Entwicklung und neurobiologische Grundlagen der psychischen Entwicklung. In: Cierpka (Hrsg.); Frühe Kindheit 0–3. Springer-Verlag, Berlin Heidelberg 2012; 4–205) Uauy R., Dangour AD. Nutrition in brain development and aging: role of essential fatty acids. Nutr. Rev. 2006; 64(5):24–336) Mohajeri M.H., et al. The role of DHA in cognitive performance of children. AgroFOOD industry hi-tech. 2012; 23(2):22–257) Richardson A.J. Long-chain polyunsaturated fatty acids in childhood developmental and psychiatric disorders. Lipids. 2004; 39(12):1215–12228) Makrides M. DHA supplementation during the perinatal period and neurodevelopment: Do some babies benefit more than others. PLEFA. Published online June 20129) Birch EE., et al. A randomized controlled trial of long-chain polyunsaturated fatty acid supplementation of formula in term infants after weaning at 6 wk of age. Am J Clin Nutr. 2002; 75(3):570–58010) Birch E.B., et al. The DIAMOND Study: Am J Clin Nutr. 2010;91(4):848–85911) Brenna J.T., et al. Docosahexaenoic and arachidonic acid concentrations in human breast milk worldwide. Am J Clin Nutr. 2007; 85(6):1457–1464

6

Cereals & Ingredients

Issue 4 | Winter / Spring 2016

Vitamin E is well known as an effective an­tioxidant in skin care products. But we do vitamin E an injustice to focus exclusively

its external effects. Beauty and eternal youth are said to come from within. This is particularly so if the active ingredient comes from a natural source. Vegetable oils play a vital role in this area.

Vitamin E is recognised as an important liposoluble antioxidant. It protects the lipoid structures of our cell membrane from oxidants, otherwise known as free radicals. Free radicals are highly reactive oxygen compounds because they have one electron missing. They are quite aggressive as they attempt to become complete as quickly as possible. Like a pickpocket, they steal the electron they need from the nearest molecule and so damage the cell membrane or the DNA. This results in an almost infinite chain reaction of oxidative processes – in other words, of stealing from and being robbed.

Antioxidants – protection against electron theft Thankfully, help is at hand against electron theft: the radical catchers or antioxidants. These include vita-min E. Antioxidants hinder the oxidative process (1) because they have extra electrons to give away. They actively seek out the free radicals and give them the missing electrons. This stops the chain reaction, as everything now has what it needs.

And our body can cope with a few attacks by oxi-dants. Oxidative processes are in fact essential for

the human organism’s survival. Free radicals activate our self healing forces and destroy dis-ease-causing germs by trigger-

ing inflammatory processes. Despite the benefits of oxidants to health, it is important to delay the point at which they gain the upper hand for as long as possible.

Vitamin E helps against oxidative stressAlthough the antioxidants work really well and attempt to maintain a balance with the oxidants, they do have certain limitations. An imbalance, and so a prepon-derance of oxidation processes, is inevitable. Over the years, our bodies rust like old iron. The natural ageing process sets in and significant membrane damage ensues. Cells stop working properly or die.

We cannot halt the ageing process, but we can slow it down by avoiding oxidative stress and trying to live a healthy life. This includes avoiding excessive alco-hol consumption and smoking (2), as well as foods containing industrially produced fats and pesticide residues – an undertaking that is not always easy to achieve. Nowadays we are more susceptible to free radicals than our ancestors: air pollution, long-term stress, pesticides and lack of exercise all take their toll. And to make matters worse, changed dietary habits mean that we are also consuming fewer and fewer antioxidants in the form of natural vitamin E (3, 4).

Complete protection against the ageing processIt is well worth keeping vitamin E on the menu! For in-stance, vitamin E hinders agglutination of the platelets and prevents oxidation of harmful LDL cholesterol. This optimises blood flow and means that less fat and calcium is stored on the arterial walls. The risk of thrombosis, strokes and heart attacks can be mini-

mised (5). A current Italian study shows that vitamin E can reduce the risk of heart attack by around twenty per cent (6).

Vitamin E also has an important role to play with regard to the cognitive impairments frequently asso-ciated with the ageing process. Our current assump-tion is that oxidative stress is a contributory factor in Alzheimer’s disease. The consumption of vitamin E does not prevent the onset of the disease, but it can slow its course (7) because vitamin E can preserve

the protective cloak around the brain’s nerve cells. With increasing age, the immune system and the eyes often grow weaker. Vitamin E strengthens the body’s defences for old people in particular (8) and prevents opacity of the eye lens (9). And these are all benefits that improve our quality of life.

VITAMIN E IN VEGETABLE OILS

Natural protection from the marks of time

It is worth taking vitamin E-rich vegetable oils each day because they protect us from free radicals. The ageing process cannot be halted completely, but it can be slowed. We retain fitness and vitality for longer.

Alternative to vegetable oils

For the purists among us, or for a change from oil, vitamin E is also available in its most original form: VIOGERM® wheat germ, linseed or roasted almonds, peanuts and sunflower seeds.

HOCHDORF has recently added linseed to its range, in addition to VIOGERM® wheat germ. Both products are also available in a practical shaker, adding another dimension to cold and hot meals, such as salads, muesli, breads and vegetables.

Changed eating habits mean we are consumingfewer and fewer antioxidants in the form of natural vitamin E.

HOCHDORF Group Newsletter | 76

Olive oil 5

Soy oil 14

Corn germ oil 27

Sunflower oil 36

Rapeseed oil 41

Safflower oil 45

Evening primrose oil 46

Millet oil 166

VIOGERM® Gold oil 205

MARBACHER ÖLMÜHLE

Vitamin E in brief

“Vitamin E” denotes a naturally-occurring group of eight related compounds: four tocopherols (alpha,

beta, gamma, delta tocopherol) and four tocot-rienols (alpha, beta, gamma, delta tocotrienol). It is

a cell protection vitamin.

Alpha-tocopherol is extremely important for the hu-man body and is found in the largest quantities (12).

It is specifically selected and concentrated in the liver. The other forms of vitamin E occur in far lower concentrations. It is for this reason that in 2000 the

US Food and Nutrition Board recommended defining recommended intakes of vitamin E based

on alpha-tocopherol (13).

Products such as vegetable oils, which contain vitamin E, are not necessarily rich in alpha-

tocopherol. For instance, the soya beans and corn oils that are popular in the USA contain more gamma than alpha-tocopherol. Wheat germ oil on

the other hand contains substantial amounts of alpha-tocopherol.

The natural form of alpha-tocopherol contained in plants is called “RRR alpha tocopherol”

or “D-alpha-tocopherol”. Enriched foods and food supplements mostly contain the synthetic

“All-rac-alpha-tocopherol” or “DL alpha- tocopherol”. This contains RRR alpha-tocopherol and seven very similar forms of alpha-tocopherol. All-rac-alpha-tocopherol is defined as biologically

less active than natural RRR alpha-tocopherol.

Vitamin E content in vegetable oilsAmounts in mg per 100 g oil

Free radicals are a by­product of metabolism. Their reproduction is also promoted by– environmental pollutants– an unhealthy diet– alcohol consumption and smoking– physical over-exertion– the intake of medicines– UV radiation and ozone damage– chemotherapy and radiotherapy

Possible effects of free radicals– apoptosis (self-destruction) of a cell– chronic diseases– low immunity– vascular diseases and their consequences– arthritis– neurodegenerative diseases– tumours– damage to the DNA– accelerated ageing process

Free radicals in brief

Alpha­tocopherol: more effective than anything elseVitamin E has a relatively complex structure and serves as an umbrella term for eight liposoluble sub-stances, the tocopherols and tocotrienols, which the body cannot form itself. Vitamin E is most effective as a holistic team with all its natural secondary associat-ed materials.

But one member of the vitamin E family outshines the rest: alpha-tocopherol. Unfortunately only a pale imitation of alpha-tocopherol can be produced synthetically. Natural vitamin E is preferable as it has the closest affinity to the human organism. And natural alpha-tocopherol is far more effective than its synthetic equivalent. The bioactivity of natural alphatocopherol is around 50 per cent higher (10).

Vegetable oils – a natural source of vitamin ECold pressed vegetable oils are an excellent source of alpha-tocopherol. Wheat germ, sunflower and saf-flower oil have the highest alpha-tocopherol content. But the aromatic almond, apricot and sesame oils also contain healthy vitamin E. The best choice is a prod-uct that is organically grown, which avoids subjecting the body to harmful substances such as pesticides. These constitute an unnecessary increase in the oxi-dative stress factor (11).

The oils produced by Marbacher Ölmühle are all cold pressed and most are organically grown, so the oils not only remain aromatic but retain the full range of nutrients, such as unsaturated fatty acids and vita-mins.

And because we are right to consider our external vitality too: vegetable oils with vitamin E content can also be applied externally. Almond, wheat germ and linseed oils are ideal base oils for skin care or mas-sage oils.

Michel BurlaManaging Director Cereals & Ingredients

HOCHDORF Swiss Nutrition Ltdmichel.burla@hochdorf.com

Sources:1) Biesalski H.K., Köhrle J., Schümann K.: Vitamine, Spurenelemente und

Mineralstoffe. 14–18, Georg Thieme Verlag; Stuttgart/New York 20022) Bruno RS., et al. A-Tocopherol disappearance is faster in cigarette smok-

ers and is inversely related to their ascorbic acid status. Am J Clin Nutr. 2005; 81:95–103

3) www.zentrum-der-gesundheit.de4) Maras JE., et al. Intake of alpha-tocopherol is limited among US adults. J Am Diet Assoc. 2004; 104:567–5755) Glynn R., et al. Effects of Random Allocation to Vitamin E Supplemen-

tation on the Occurrence of Venous Thromboembolism: report from the Women´s Health Study. Circulation 2007; 116:1497–1503

6) Loffredo L., et al. Supplementation with vitamin E alone is associated with reduced myocardial infarction: a meta-analysis. Nutrition, Metabolism and Cardiovascular Diseases. Published online February 2012

7) The TEAM-AD VA Cooperative Randomized Trial. JAMA. 2014; 311(1): 33–44

8) Meydani SN., et al. Vitamin E and respiratory tract infections in elderly nursing home residents: a randomized controlled trial. JAMA. 2004; 292: 828–836

9) Leske MC., et al. Antioxidant vitamins and nuclear opacities: the longitudi-nal study of cataract. Ophthalmology 1998; 105:831–836

10) https://ods.od.nih.gov/factsheets/VitaminE-HealthProfessional, Jan. 201611) International Journal of Pharmaceutical Sciences Review and Research,

Volume 3, Issue 1, July–August 2010; Article 021, ISSN 0976–044X12) Traber MG. Utilization of vitamin E. Biofactors. 1999; 10(2-3):115–12013) Food and Nutrition Board, Institute of Medicine. Vitamin E. Dietary refer-

ence intakes for vitamin C, vitamin E, selenium, and carotenoids. Washington D.C.: National Academy Press; 2000:186–283.

rye flour

440 ghazelnuts

80 g

lamb

3871g

blueberries

2105 g

wheat germ oil

8 gturkey breast

2143 g

Daily vitamin E requirementThe German Nutrition Society (DGE) recommends for: • women: 11 to 12 mg; for expectant mothers 13 mg;

for breast feeding mothers: 17 mg • men: 12 to 15 mg

This is how to meet your daily vitamin E requirementsThe recommended average daily dose of 12 mg of vitamins is contained in e.g. (details in g):

dried apricots

784 gdried figs

3429 g

beef

3636 gsunflower oil

29 g

white flour (wheat)

5217 groasted almonds

50 g

HOCHDORF Group Newsletter

HUNGRY FOR TRAVEL

Imprint

CHILD NUTRITION

The hidden hunger for zinc

The “hidden hunger” is invisible and sometimes affects children who appear to be well nourished; it is defined as a micronutrient deficiency rather than a lack of calories. The most common defi-ciencies are iron, vitamin A, iodine and zinc.

But it is quite rare to read about zinc deficiency. It weakens the immune system, for instance, and indirectly contributes towards annual mortality rates of around two million for children suffering from infectious diarrhoea diseases. However, zinc is not only an important element in a healthy and strong immune system – it also contributes to the physical and neuropsychological development of children and young adults. Studies show that children with zinc deficiencies often suffer from delayed growth, arrested development, impaired sight and poor wound healing.

Zinc is a micronutrient that is present in every human cell and is most highly concentrated in muscles and bones. It plays a crucial role in the function of around 300 enzymes that are respon-sible for the metabolism. This micronutrient is also important for bone formation and for the interaction between brain cells. For instance, zinc activates the areas of the brain responsible for processing information for the taste and olfactory cells.

Widespread zinc deficiencyOur systems cannot form zinc independently so it has to be part of our diet. Foods such as lean meat, fish and seafood as well as milk products including cheese and special infant formulae have a high zinc content. Good plant sources of zinc include wholemeal products and wheat germ.

Around a billion people are affected by a mild to severe zinc deficiency around the world. UNICEFworks on the assumption that even in the 35 richest countries in the world around 30 million children suffer from a “hidden hunger” for zinc, possibly as a result of one-dimensional or unhealthy nutrition. Unfortunately, there have been no national studies to date, although it is a highly current topic. The HOCHDORF Group is also engaging with the issue, in its current Baby Care range and in the children’s foods it is developing.

Janny VedderNutrition Manager Baby Care

HOCHDORF Swiss Nutrition Ltdjanny.vedder@hochdorf.com

Issue no. 4 – June 2016

Volume 3

Circulation:

1100 (German)

300 (English)

EDITORIAL

Michel Burla, Dr. Thomas Eisen-

ring, Kilian Greter, Dr. Christoph

Hug, Monique Inderbitzin, Janny

Vedder, Dr. Marc Vissers

COPY­EDITING

LAYOUT/PRINTING

SWS Medien AG Print, Sursee

PHOTOGRAPHS

HOCHDORF Group,

stock images

DESIGN/CONCEPT

W4 Marketing AG, Zurich

Illustrations: Ivo Kircheis

CHIEF EDITOR

Dr. Christoph Hug, Head of

Corporate Communications

Siedereistrasse 9, Postfach 691

6281 Hochdorf

Switzerland

Tel. +41 41 914 65 62

Fax +41 41 914 66 66

christoph.hug@hochdorf.com

©HOCHDORF Holding Ltd

Any extracts or copies are only

permitted with the agreement

of the Chief Editor.

Hochdorf Holding LtdSiedereistrasse 9

Postfach 6916281 Hochdorf

Switzerland

Tel. +41 41 914 65 65Fax +41 41 914 66 66

Of the South African Braai and hot wheels

My business travel took me to the capital of South Africa this February. I had planned to go on a short safari on my

last weekend but I had a change of heart. My business partner invited me to a garden grill party – a sign of great friendship in South Africa. Only rugby is more sacrosanct.

“Come by at 2 p.m. with a piece of meat; we’ll sort out the rest.” I could hardly wait to observe the African animal world from the grill-side. I rang the bell right on time. The lady of the house greeted me with the unusual welcome, “You are a bit early!” It would seem that according to South African grill rules, 2 p.m. really means late afternoon: apart from my host’s son, the rest of the guests arrived one after another from about 4 p.m. And the meat I had taken for the grill – a delicate turkey breast – was also not quite what my hostess had expected.

She sheepishly thanked me and disappeared into the kitchen with it. In South Africa, turkey comes under the category of salad. And that’s not something you can barbecue. So instead of the hot coals, my grill offering landed in the frying pan and appeared later with the various side dishes guests had brought for the salad buffet.

To replace my schnitzel, I was offered a spiral of rolled sausage made from antelope meat. “It is a typical speciality in our country known as Burenwurst,” my host explained proudly, “and it tastes great spiced with coriander, nutmeg and cloves.”

Much more confusing to me that the rolled up Buren-wurst – that could definitely be straightened out – was the lack of any grill. There was no fire in sight. How could there be a Braai without a flame? The word “barbecue” is, incidentally, taboo in South Africa. It’s the most hallowed of all grills that is celebrated here – the Braai! Purchasing charcoal goes against the high art form of the Braai. Instead, the fire is tended loving-ly for hours over a cool beer until the wood becomes charcoal at just the right temperature. And the meat can only cook slowly. But it needs to be the right meat: red in colour and at least a kilogram in weight! Where I come from, everyone nervously dances round the grill, but the roles are clearly marked at the Braai – and in the hands of the men. Everyone can say what they think. But only one person can put their hand to it and turn the precious pieces of meat – the Braai Master. But where was the Braai Master, in this case the host’s son? And the grill? It was slowly becoming dark and no-one seemed perturbed. Until I suddenly heard the sound of a loud horn and everyone hastily grabbed their meat! The Braai Master raced round the corner in his stylish jeep, leaving a thick cloud of smoke in his wake. I couldn’t believe my eyes as I looked at the truck bed: there it was – our Braai!

The coals burned in fiery red perfection. The grill was ready and just had to be carried to the garden. I had to hand it to him – our Braai Master had made a blistering entrance in his hot wheels!

Yours,