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Explore the opportunities for your products in the weight management market!
Citation preview
Opportunities for weight
management in the market
Rianne Ruijschop, PhD
Importance of weight management
in the market
• Consumer trends in weight management: - low calorie and indulgent
- healthy snack alternatives (e.g. „soup-like chewable shots‟)
- natural (no artificial sweeteners)
- inclusion of active ingredients (green tea, fibre, probiotics, protein)
- rehydration (thirst-quenching during sports) & drinkability (nutrient-density)
- reduced calorie next to no calorie
Most important: Good Taste!
• Next to the obese and overweight population (promoting weight loss
and preventing weight regain) the elderly (preventing weight loss and
maintaining muscle mass) are target as well.
• Ongoing discussion on how to position weight management in the
market (shift from weight management towards balanced nutrition?)
2 Together to the next level
EFSA criteria for health claim substantiation
3 Together to the next level
• Draft guidance on the scientific requirements for health claims related
to appetite ratings, weight management, and blood glucose
concentrations (EFSA Panel on Dietetic Products, Nutrition and
Allergies (NDA); March, 2011)
• Mainly submitted under Article 13.1: Generally accepted health claims
Primary importance: • Sufficient characterization of the food constituent
• Quantity and pattern of consumption achievable in balanced diet
• Study population is the target group
• Human intervention studies with appropriate outcome measures available
• Claimed effect specific enough to be testable and measurable
• Claimed effect is considered a beneficial physiological effect
Secondary: • Supporting evidence from animal/in-vitro studies
EFSA and weight management
What is target population?
4 Together to the next level
EFSA and weight management
What is benefit? What are validated measurements?
1. Appetite ratings and subsequent energy intake
• Claims on increased satiety and/or reduced sense of
hunger/appetite
• Claims on reduced energy intake
- sustained effect after chronic consumption (one month)
- comparative claims (test vs. control food)
- changes in appetite ratings could be used as evidence for a
mechanism
- changes in certain biochemical markers (e.g. CCK) may support
the mechanism of action
5 Together to the next level
EFSA and weight management
2. Weight management
• Claims on body weight maintenance/loss
• Claims on body weight maintenance after weight loss
• Claims on the reduction of body fat (abdominal fat)
• Claims on the increase of lean body mass
- appropriate duration of intervention (three months and six-month follow-up after
weight loss)
- inclusion of dietary conditions of intervention (e.g. under energy-restriction, ad
libitum)
- measures of body composition (reduction of body fat mass)
- measures of fat oxidation (increased fat oxidation)
- measurements of changes in abdominal/visceral fat and body shape using
appropriate methods (e.g. imaging techniques)
- measures of energy expenditure may support the mechanism of action
6 Together to the next level
EFSA and weight management
3. Blood glucose and insulin concentrations
• Claims on the reduction of post-prandial blood glucose responses
• Claims on (long-term) blood glucose control
• Claims on increased insulin sensitivity
- measures of both glucose and insulin concentrations in the blood are required
- claims have been provided for replacement by non/low-digestible
carbohydrates, intense sweeteners and sugar alcohols
- appropriate duration of intervention (at least three months (improved blood
glucose control)
- measures of glycosylated haemoglobin (HbA1c)
- measures of AUC plasma glucose concentrations after a standard oral glucose
tolerance test (OGTT) is supportive
- measures of e.g. fasting insulin, homeostatic model assessment (HOMA), and
the quantitative insulin sensitivity check index (QUICKI)
7 Together to the next level
EFSA and weight management
Current status?
8 Together to the next level
• Favourable opinions:
- meal replacement and weight control
- dietary intake of protein and the growth or maintenance of muscle
mass
- specific dietary fibres related to blood glucose control, or weight
management
- the role of a range of sugar replacers (such as xylitol and sorbitol)
in lowering the increase of blood glucose levels after meals
- chromium and maintenance of normal blood glucose
concentrations
- ………..
Meal replacement for weight control
• 1st weight management claim approved by EFSA (March, 2010)
- reduction in body weight
- maintenance of body weight after weight loss
• Characteristics of meal replacements: should contain a maximum of 250
kcal/serving; providing between 25% and 50% their energy in protein, not
more than 30% as fat, not less than 1g of linoleic acid (in the form of
glycerides), and at least 30% of the dietary reference values for adults of a
range of vitamins and minerals, and at least 500 mg of potassium per
meal
• The target population is assumed to be overweight subjects in the general
population who wish to reduce their body weight or maintain their body
weight after significant weight loss
• Claim wordings:
- Substituting two daily meals with meal replacements helps to lose weight
in the context of energy restricted diets
- Substituting one or two daily meals with meal replacements helps to
maintain body weight after weight loss
9 Together to the next level
EFSA and claim rejection
• Unfavourable opinions due to:
- lack of information to identify the substance on which the claim is
based (e.g., claims on “dietary fibre” without specifying the
particular fibre);
- lack of evidence that the claimed effect is indeed beneficial to the
maintenance or improvement of the functions of the body (e.g.
xanthan gum and increased satiety; L-lysine and an increase in
appetite leading to an increase in energy intake; claims on proteins
including multiple dietary manipulations);
- lack of precision regarding the health claim being made;
- lack of human studies with reliable measures of the claimed health
benefit;
- claims referring to food categories which were considered to be too
broad, such as “fruits and vegetables” and “dairy products” to be
linked to specific effects.
10 Together to the next level
• Pre-study phase: define, and carefully formulate, your desired effect
and make it primary endpoint
• Study group is your target group
• Go for blinded RCTs
• Have your product characterized
• Adequate duration and dosage in line with intended consumption
• Ensure appropriate study power
11
To conclude:
no golden (single) formula for success but…
Together to the next level
12
Gastrointestinal
model
In vitro study
SIMPHYD
In vivo screening
efficacy/
bioavailability
Animal/human
Verification
Human study
Working
hypothesis of
underlying
mechanism
Health claim
Demonstrate
efficacy in
vitro
Selection of
ingredient with
highest potential
PRODUCT
FORMULATION
From concept to claim
Together to the next level
13
Multi-targeted approach
I. Appetite modulating
Ingredients & Concepts
II. Optimising aroma, taste,
texture and mouth feel
III. Test productions
• Hedonic appreciation /
mood / reward
• Fat-replacement
• High protein food taste
• Sweetness optimization
• Taste (bitterness) masking
• Rich texture in low-cal foods
• Low viscous protein foods
• Custom-designed foods
for clinical intervention
studies
• Food-grade food
application and
processing facilities
Together to the next level
• Sensory & ingredient induced/reduced
appetite/drinkability
• In vitro digestion (SIMPHYD+, cell lines)
• In vivo and human intervention studies
• Biomarker measurement (fMRI,
hormone response, nutrient
bioavailability, microbiota modulation)
• Body composition
14
Appetite modulating concepts
Sensory related appetite and satisfaction
Together to the next level
An example: Flavour release affecting
the consumer’s (emotional) state of mind
Ruijschop et al., British Journal of Nutrition (2008), 99, 1140-1148 & thesis
PP28 sweet
23.00 23.25 23.50 23.75 24.00 24.25 24.50 24.75 25.00 25.25 25.50 25.75 26.00 26.25 26.50 26.75 27.00Time0
100
%
050726RR2 SIR of 5 Channels AP+ 130.953.61e7
25.25
25.22
25.13
25.09
25.02
23.09 23.51
23.17 24.98
25.45
25.34
25.69
25.6526.22
26.07
1 min
liquid
Fla
vour
inte
nsit
y [A
.U.]
PP28 sweet
23.00 23.25 23.50 23.75 24.00 24.25 24.50 24.75 25.00 25.25 25.50 25.75 26.00 26.25 26.50 26.75 27.00Time0
100
%
050726RR2 SIR of 5 Channels AP+ 130.953.61e7
25.25
25.22
25.13
25.09
25.02
23.09 23.51
23.17 24.98
25.45
25.34
25.69
25.6526.22
26.07
1 min
liquid
Fla
vour
inte
nsit
y [A
.U.]
PP28 sweet
31.00 31.50 32.00 32.50 33.00 33.50 34.00 34.50 35.00 35.50 36.00Time1
100
%
050726RR2 SIR of 5 Channels AP+ 82.96
1.43e7
34.13
32.82
32.76
32.38
32.13
32.02
31.9231.80
31.78
31.48
32.35
32.50
32.70
33.3333.12
32.87
33.05
33.29
33.3533.55
33.51
33.79
33.66
33.90
34.06
34.23
34.42
34.7734.5034.71
34.83 34.9835.52
4 min
solid
Fla
vour
inte
nsit
y [A
.U.]
PP28 sweet
31.00 31.50 32.00 32.50 33.00 33.50 34.00 34.50 35.00 35.50 36.00Time1
100
%
050726RR2 SIR of 5 Channels AP+ 82.96
1.43e7
34.13
32.82
32.76
32.38
32.13
32.02
31.9231.80
31.78
31.48
32.35
32.50
32.70
33.3333.12
32.87
33.05
33.29
33.3533.55
33.51
33.79
33.66
33.90
34.06
34.23
34.42
34.7734.5034.71
34.83 34.9835.52
4 min
solid
Fla
vour
inte
nsit
y [A
.U.]
?
?
+
+
How do people “measure” the calorie content of a food
Together to the next level 15
Flavour release affecting the
consumer’s (emotional) state of mind
Time (min)
* sign. effect type of aroma stimulation on Δ satiation VAS rating (p≤0.10)
Δ s
atiation
Together to the next level 16
-30
-20
-10
0
10
20
30
0 1 2 3 4 5 6 7
Time after start trial (min)
delt
a s
ati
ati
on
VA
S r
ati
ng
(m
m)
short stimulation long stimulation
aroma
stimulation
ad lib. food
consumption
* *
4 159 4525 30 35
*
As in: Low fat, low sugar
As in: high fat,
high sugar
Ruijschop et al., British Journal of Nutrition (2008), 99, 1140-1148 & thesis
PP28 sweet
23.00 23.25 23.50 23.75 24.00 24.25 24.50 24.75 25.00 25.25 25.50 25.75 26.00 26.25 26.50 26.75 27.00Time0
100
%
050726RR2 SIR of 5 Channels AP+ 130.953.61e7
25.25
25.22
25.13
25.09
25.02
23.09 23.51
23.17 24.98
25.45
25.34
25.69
25.6526.22
26.07
1 min
liquid
Fla
vour
inte
nsit
y [A
.U.]
PP28 sweet
23.00 23.25 23.50 23.75 24.00 24.25 24.50 24.75 25.00 25.25 25.50 25.75 26.00 26.25 26.50 26.75 27.00Time0
100
%
050726RR2 SIR of 5 Channels AP+ 130.953.61e7
25.25
25.22
25.13
25.09
25.02
23.09 23.51
23.17 24.98
25.45
25.34
25.69
25.6526.22
26.07
1 min
liquid
Fla
vour
inte
nsit
y [A
.U.]
PP28 sweet
31.00 31.50 32.00 32.50 33.00 33.50 34.00 34.50 35.00 35.50 36.00Time1
100
%
050726RR2 SIR of 5 Channels AP+ 82.96
1.43e7
34.13
32.82
32.76
32.38
32.13
32.02
31.9231.80
31.78
31.48
32.35
32.50
32.70
33.3333.12
32.87
33.05
33.29
33.3533.55
33.51
33.79
33.66
33.90
34.06
34.23
34.42
34.7734.5034.71
34.83 34.9835.52
4 min
solid
Fla
vour
inte
nsit
y [A
.U.]
PP28 sweet
31.00 31.50 32.00 32.50 33.00 33.50 34.00 34.50 35.00 35.50 36.00Time1
100
%
050726RR2 SIR of 5 Channels AP+ 82.96
1.43e7
34.13
32.82
32.76
32.38
32.13
32.02
31.9231.80
31.78
31.48
32.35
32.50
32.70
33.3333.12
32.87
33.05
33.29
33.3533.55
33.51
33.79
33.66
33.90
34.06
34.23
34.42
34.7734.5034.71
34.83 34.9835.52
4 min
solid
Fla
vour
inte
nsit
y [A
.U.]
?
?
+
+
E.g. satiation
Together to the next level 17
Flavour release affecting the
consumer’s (emotional) state of mind
Flavour release affecting the
consumer’s (emotional) state of mind
-30
-20
-10
0
10
20
30
0 1 2 3 4 5 6 7
Time after start trial (min)
delt
a s
ati
ati
on
VA
S r
ati
ng
(m
m)
short stimulation long stimulation
aroma
stimulation
ad lib. food
consumption
* *
4 159 4525 30 35
*
Time (min)
* sign. effect type of aroma stimulation on Δ satiation VAS rating (p≤0.10)
Δ s
atiation
Together to the next level 18
•Same products: no difference in calorie content
and amount of product consumed.
•Only difference is the amount of aroma
(grams/ton)
•Significant difference in satiation!
19
Flavour release determining Quality
Time
Fla
vour
inte
nsity
Together to the next level
• High fat
• (High in) Natural sugars
• Creamy
• Highly satiating =>
low drinkability
• Low fat
• Loose taste quickly
20
e.g. clinical, elderly e.g. obesity, compliance
Timed-flavour release stimulates or
reduces food intake
Extended drinkability Extended satiation
Together to the next level
Foods are cueing for…..
Time (s)
Fla
vour
inte
nsity
Our solution
What direction would you like to go?
21
Optimising aroma, taste, texture and mouth feel
Low viscous protein foods
Together to the next level
Protein fortification of foods
22
• Simply increasing protein content of products leads to texture and sensory defects
• Drinkables • High protein content can lead to aggregation, gelation
and separation during processing and storage
• Sensory defects: sandy / inhomogeneous / gelled
• Semi-solids and solids • Strong protein networks results in undesirable
texture
• Sensory defects: tough / rubbery / sticky / mealy / crumbly
Tailored protein ingredients can provide the solution!
heat
Together to the next level
Drinkables: modulating viscosity of caseinates
• Caseinates can be easily tailored to provide readily dispersible ingredients
which give extremely low viscosity at very high concentration
23
0
20
40
60
80
100
120
140
160
180
200
0 5 10 15 20 25
Vis
cosi
ty (m
Pa s
)
Protein content (%, m/m)
Control
Modified 1
Modified 2
Modified 3
Together to the next level
Digestibility of proteins
Check for bioavailability of protein when
dense or insoluble particles are prepared
Predict gastrointestinal behavior of ingredients by
simulation of physiological digestion (NIZO
SIMPHYD)
Digestion tuned towards physiological conditions
In-line rheological measurements
Whey (WPI)
Casein (Na+-caseinate)
acidification
1
10
0 20 40 60 80 100 120 140 160 180 200
Time (min)
Vis
co
sit
y (
mP
a.s
)
0 60 120 180 240 300 360 420
Time (min)
1
2
3
4
5
Ra
te o
f L
eu
ap
pe
ara
nc
e
(µm
ol/
kg
/min
)
0 60 120 180 240 300 360 420
Time (min)
1
2
3
4
5
Ra
te o
f L
eu
ap
pe
ara
nc
e
(µm
ol/
kg
/min
)
Rate of appearance
whey
casein
Together to the next level
25
Products with health functionality
Processing of
health
ingredient
Product application
From raw material
to consumer use
Pilot-scale
production of
final product
Concept End
product
Testing
Choose
Strategy and
Technologies
Selection of
health concept
and ingredient
1
Preparation of
health ingredient 2
Preparation of
health products
3
4
Building health
claims
Together to the next level
26 Technology for your success
Together to the next level
NIZO and industry
Together to the
next level
Product Manager
Food Intake & Metabolism
Tel: + 31 318 659 645