published by srl • Via Mario Donati, 6 • 20146 Milano (Italy)

Direttore Responsabile (Editor)Franca Leone Morifranca@b5srl.com

Direttore Generale / General ManagerMichaela (Micky) Carmagnolamicky@b5srl.com

Promozioni / SalesMaurizio Bozzolimaurizio@b5srl.com

Marcomarco@b5srl.com

Abbonamenti / Subscriptions & AccountsStefaniastefania@b5srl.com

B5 srlvia Mario Donati, 6 - 20146 Milano - ItalyTel. 0039.02.83241119Fax 0039.02.8376457

E-mailsadvertising - ads@b5srl.comarticles - articles@b5srl.compress releases - press@b5srl.comsubscription - subscription@b5srl.comother requests - info@b5srl.com

Web sitewww.b5srl.com

All right reserved to B5 srl. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means: electronic, mechanical, photocopy, recording, or otherwise without the prior permission of the publisher B5 srl.

Special regulation for the authors: upon acceptance of an article by the journal, the author/s will be asked to transfer copyright of the article to the publisher. This transfer will ensure the widest possible dissemination of information. The ideas expressed in the journal are those of the authors and not those of the publisher.

DTP: com3orlando sas - Milano

Photo:© Violetkaipa, Sebra, Olivier Le Moal - Fotolia.com© Oleksajewicz - 123RF Stock Photo

CO

NT

ENT

S2

5

Prebiotic fibres offer new opportunities for weight management

Hélène Alexiou

Cognitive, sensorial and physiological responses to food intake – Formulating products for weight management

Hanna LundholmRoberta Re

It doesn’t take much to cross over from weight maintenance to weight increase. For example, the rise in body weight in the US population from 1980-1994 could be accounted for by an intake of only 4 kcal higher than that needed to maintain a healthy weight per day in women and 13 kcal higher in men (1). As a result, a typical adult can gain approximately 1 kg per year over their lifetime. Taking this into consideration, it’s clear that eating just a few less calories per day could make the difference between a healthy, or unhealthy, bodyweight.

BENEO’s prebiotic fibres can help food manufacturers and therefore consumers address this issue and support weight management in the following (key) ways:• Helping consumers to eat less calories;• Reducing the caloric value of foods;• Managing their blood sugar.

HÉLÈNE ALEXIOU

BENEO-Institute

www.BENEO-Institute.comwww.beneo.com

Prebiotic fibres offer new opportunities for weight management

Research demonstrates the importance consumers are increasingly placing on fibre intake in their daily diet. The reasons are many, but one key motivator that is making consumers more conscious of including fibre in their diets is weight management. Here, the author, Senior Nutrition Communication Manager from the BENEO-Institute, explains how prebiotic fibres support weight management in the long term, with a particular focus on managing an individual’s calorie intake.

2

per day, compared with an increase of 0.5 kg in the control group (Figure 1). While this does not represent a cure for obesity, such reductions in weight could, over time, help consumers to achieve and maintain a healthy weight.

In this three month study, it is also worth noting that weight reduction was mostly abdominal fat loss, an important factor in reducing the risk of metabolic disease. By week six, there was also a significant reduction in energy intake in the prebiotic group, compared with the control group.

Professor Dr Raylene Reimer (University of Calgary, Calgary, Canada) says of the associated benefits of prebiotic fibre on energy intake: “Given that sustained and meaningful reductions in energy intake are essential to long-term weight management, these findings suggest

CAN PREBIOTIC FIBRES HELP CONSUMERS EAT LESS CALORIES?

Animal and human intervention studies suggest that prebiotic fibres can play a pivotal role in achieving the goal of helping consumers eat less. Indeed, BENEO’s Orafti®Synergy1 (oligofructose-enriched inulin) and oligofructose have been shown to have beneficial effects on our energy balance, by helping to reduce spontaneous caloric intake in people consuming a non-restricted diet. In a study involving overweight and obese adults, Orafti®Synergy1, included at a daily dosage of 12 g/day for 3 weeks, resulted in a significant reduction in energy intake (2).

However, it isn’t only those who are overweight who can benefit from an increase of prebiotic fibre in the diet. Two earlier studies conducted in normal weight adults supplemented with 16 g/day of Orafti®Synergy1 or Orafti® Oligofructose (3,4) during 2 weeks, also showed that the total daily energy intake of the participants was reduced when the prebiotic fibres were present in their diet.

Taken together, these human intervention studies have reported a consistent reduction in energy intake, following supplementation with 12-16 g of prebiotic daily. The reduction in total calories consumed was sustained over time and showed in normal weight, overweight and obese individuals. Some subjective parameters related to appetite sensations, such as lower hunger ratings, were also positively modulated in the hours following a test meal. Results suggest that Orafti®Synergy1 or oligofructose help appetite regulation, enabling a reduction in energy intake to be achieved at the end of the day. Such effects on appetite regulation however still require more firm substantiation.

The effects of prebiotic fibres on energy intake have further been shown to have positive consequences in the context of body weight management. A three month intervention in overweight and obese adults has demonstrated that prebiotic fibre supplementation can bring adult weight gain to a halt (5). This study found a reduction in body weight of 1 kg in the group fed 21 g of oligofructose

Figure 1. Effect of 12-week supplementation with Orafti®P95 (21 g/day) or placebo on body weight, body fat mass and trunk fat mass in overweight and obese subjects (Adapted from Ref. 5). * p<0.05

3

that prebiotics play an important role and deliver a positive message about adding fibre to the diet in contrast to the traditional advice of simply reducing calories.”

USING PREBIOTIC FIBRES TO REDUCE CALORIES

So, how can manufacturers add dietary fibre to foods to promote reduced caloric content, without altering the product’s taste profile? BENEO’s Orafti® inulin and oligofructose prebiotic fibres hold the key. Both prebiotic fibres are non-digestible carbohydrates derived from chicory roots and can be used to enrich the fibre content of a wide range of food and drink products. Not only can they be used to add fibre to a product, but they can also be used to reduce the fat or sugar content without altering the product’s taste or texture.

Compared to fully available, high glycaemic carbohydrates, inulin-type fructans from chicory provide only half the calories. As a result, prebiotic fibres enable food manufacturers to produce lighter versions of traditionally indulgent food products such as ice cream, yoghurt, dairy drinks or smoothies that consumers do not want to sacrifice when entering a healthier eating regime.

BLOOD GLUCOSE MANAGEMENT – NOT ONLY CALORIES COUNT

As well as encouraging fewer calories to be consumed by reducing the fat or sugar content of a product, including a greater amount of prebiotic fibres in a daily diet can also help to control an individual’s blood glucose levels. According to a recently published Scientific Consensus Statement developed by an international committee of leading nutrition scientists, from ten countries on three continents, it was again confirmed that there is convincing evidence that low

glycaemic diets reduce the risk of type 2 diabetes and coronary heart disease, help to control blood glucose in people with diabetes and may also help to manage weight.

Prebiotic fibres such as BENEO’s Orafti® inulin and oligofructose are non-digestible carbohydrates and can replace high glycaemic carbohydrates – such as glucose, sucrose, maltodextrins or starch as in white bread or boiled potatoes – on a weight by weight basis, lowering the glycaemic profile of the final product. New proprietary research from BENEO, Cosucra and Sensus, has clearly shown the positive impact on blood glucose response when a proportion of the sugars in a product is replaced with the prebiotic fibre oligofructose, that is derived from chicory. The new oligofructose data demonstrate a significantly lower blood glucose response with only 20% replacement.

With prebiotic fibres being such a powerful tool in supporting weight management, it is no wonder that more and more manufacturers are discovering the potential of ingredients such as BENEO’s Orafti®Synergy1 and Oligofructose for new product development. Fortifying foods and beverages with such multifunctional ingredients, enables manufacturers to pass these benefits onto their consumers and help them to enjoy their favourite foods and manage their weight at the same time.

For further information please contact:CLAUDIA MEISSNERCorporate Communication Manager, BENEOGottlieb-Daimler-Str. 12 - 68165 Mannheim, Germany Tel +49 621 421-148 - Fax +49 621 421-160 Claudia.Meissner@beneo.com

REFERENCES

1) Khan L.K., Bowman B.A. Annu. Rev. Nutr. 1999, 19, 13-7.2) McCann M.T. et al. Obes. Rev. 2011, 12 (Suppl 1), 86.3) Cani P.D. et al. Am. J. Clin. Nutr. 2009, 90, 1236-43.4) Cani P.D. et al. Eur. J. Clin. Nutr. 2006, 60, 567-72.5) Parnell J.A., Reimer R.A. Am. J. Clin. Nutr. 2009, 89 (6), 1751-9.

4

macronutrient in comparison to carbohydrates – e.g. pasta, potato and rice – at least in the short term (3). Furthermore, beverages have also been shown to produce weaker satiety in comparison to solids (4) and soups, even though soups are liquids, they have been shown to

HANNA LUNDHOLM 1ROBERTA RE 2

Leatherhead Food ResearchRandalls RoadLeatherhead KT22 7RY, UK

www.leatherheadfood.com

1. hlundholm@leatherheadfood.com

2. RRe@leatherheadfood.com

Cognitive, sensorial and physiological responses to food intake – Formulating products for weight management

OBESITY AND FOOD INDUSTRY ACTION

Obesity is an enormous public health concern and it has become apparent that everyone from government authorities, the food industry, communities, and individuals themselves, need to work together to tackle the growing rate. Government authorities have recognised a key responsibility for the food industry and are pushing for the reformulation of certain products, mainly based on the reduction of salt, sugar and fat, to address this problem (1).

There is high demand for the technology and expertise to be able to develop new strategies and new products that will help people achieve weight loss. The ability of food to create feelings of fullness and satiety, and to delay the onset of hunger, is an area of great interest to the food industry. It is a key factor in current approaches to weight management products.

SATIETY AND SATIATION AND REGULATION OF EATING BEHAVIOUR

Satiety is defined as the sensation of fullness after a meal and satiation refers to the inhibition of further eating behaviour (2). What do we know so far about the satiating properties of food? Research suggests that protein – e.g. meat, fish and pulses – is the most satiating

Hanna Lundholm Roberta Re

5

Understanding what is happening in our bodies before we actually taste the food – e.g. cognitive and sensorial factors – and the hormones released in response to the food having been consumed, is important in order to be able to produce products that could optimise satiety.

MEASURING SATIETY AND SATIATION

Current research has assessed how features of a beverage can be altered to improve the satiating power.

Satiety is commonly assessed by subjective measures of appetite where Visual Analogue Scales (VAS) are used to assess feelings of hunger and fullness in studies looking at eating behaviour (7). Participants are required to respond to a question by placing a mark on a line that is anchored with an extreme answer at either end, for example, the question “How full do you feel?” would be anchored with “Not at all full” and “Extremely full”, with the minimum value on the left end of the scale.

Satiation can be measured by providing participants with an ad libitum meal; individuals are offered a pre-weighed amount of food for a defined period of time following the consumption of a test product and the amount remaining after they have eaten is measured (7) to indicate the satiating effects of the test food.

CURRENT RESEARCH – TEXTURAL MANIPULATION OF FOOD PRODUCTS TO MAXIMISE THE SATIATING EFFECT

Manipulating the texture of a beverage by making it thicker and creamier has been shown to have an impact on satiety responses, without altering the energy content of the beverage. McCrickerd et al demonstrated that fruit yoghurt beverages with a thick and creamy taste were expected to be more filling when measured by VAS (5). The participants also anticipated they would eat less of a pasta meal after consuming the thick and creamy product, independently of the energy content.

Furthermore, Yeomans and Chambers found that both the energy content and sensory properties (thickness, creaminess) of a beverage have an effect on satiation (8). They tested two fruit yoghurt beverages in high energy and low energy conditions and included three sensory manipulations: low sensory (LS), medium sensory (MS) and high sensory (HS). The study showed that for the high energy drink in the HS condition, participants rated their feelings of hunger as lower in comparison to the low energy drink that was less thick and creamy. The participants also ate less of a pasta meal served after the high energy beverage, but only in the HS condition. Thereby, the authors suggested that the results demonstrate that both the delivery of energy and the sensory characteristics play a role in satiation.

hold strong satiating properties in comparison to standard beverages – alcoholic beverages, soft drinks (4).

How do we explain that clear liquids are less satiating in comparison to a soup, even though they provide a similar number of calories? One reason might be that since liquids are not chewed and are therefore consumed fairly quickly, there might not be adequate oral processing to produce a satiety response (5). In the case of soups, these are generally considered healthy and therefore the belief that they will be satiating could play a part in the satiety response (5).

Therefore, there are many different factors that can affect an individual’s eating behaviour, such as cognitive factors – i.e. a learned behaviour – obtained from previous exposure as to whether the food will be satiating; these learned ideas may then shape our ideas relating to the satiating effect of the food before consumption. Also, sensorial factors – i.e. smell, taste and texture – will influence our expectations as to whether the food will be filling or not. Food is generally expected to be filling when thick and creamy in texture (5) which might also be the reason soups are generally considered satiating.

Furthermore, while we eat, hormones located in the intestines transmit signals from the gut to the brain in order to regulate food intake. Some hormones act to suppress appetite and are released in response to food consumption (6). For example, the hormones Cholecystokinin (CCK), Peptide Tyrosine Tyrosine (PYY) and Pancreatic Polypeptide (PP) act to suppress appetite and are released in response to food consumption. On the contrary, Ghrelin stimulates appetite and levels peak prior to a meal and are then suppressed following food intake (6).

6

PRODUCT LABELLING AND ITS EFFECTS ON SATIETY

The marketing of satiety-promoting food products with messages such as ‘fuller for longer’ have been shown to have a positive effect on reducing appetite. Brunstrom et al showed that when a beverage with a ‘highly satiating’ label was consumed, participants reported feeling less hungry in comparison to the consumption of the same beverage but with a ‘diet brand’ or ‘own brand’ label (9).

Furthermore, in a study by Hogenkamp et al the participants consumed either a high or low calorie beverage for breakfast, where the beverage had either an accurate or inaccurate high and low calorie label (10). The results showed that the participants ate less pasta for lunch after consuming the low calorie drink when it was anticipated to be high calorie (high calorie label) in comparison to the accurate low calorie label. However, overall they ate less pasta after the high calorie product, irrespective of the labelling and the results also showed that the hormone response after consuming the beverages were dependent on the actual calories consumed not the branding message. This implies that it is both cognitive and physiological factors that determine food intake.

Chambers et al further explored how labelling information, sensory characteristics of a beverage and the nutrient provision interact together to produce the most satiating effect (11). The study showed that when a high energy beverage was consumed in the high sensory condition, the participants reported feeling full (VAS) and they ate less of the dessert served after the lunch. However, the labelling information had no effect on the participants’ reported appetite responses or intake at the test lunch.

THE NEXT STEPS IN SATIETY RESEARCH

Taken together, the results from the studies discussed here have shown that manipulating the texture of a beverage – without altering the energy content), can have an impact on satiety and energy intake in the short-term. Leatherhead Food Research is currently running a research project in collaboration with Prof Martin Yeomans from the University of Sussex, exploring this topic further. The study aims to assess whether manipulating the texture of a beverage can have an effect on satiety in the long-term (a three month period). If the satiating effect is seen to be maintained into a longer duration study, this could provide valuable data for the formulation of products that could keep consumers, wishing to maintain or control their intake, satiated for longer. This long-term intervention will test this hypothesis and will challenge the long-term response to the satiety components as well as the feasibility to incorporate satiety approaches into long-term weight management strategies.

REFERENCES

1) Public Health Responsibility Deal; ‘Sign up and pledge to improve public health in England’; Department of Health, 2011; https://responsibilitydeal.dh.gov.uk/food-pledges/

2) Geissler C., Powers H. Human Nutrition: Nutritional assessment methods, 7th Edn; Elsevier Ltd: London, 2005.

3) Bertenshaw J.E., Luch A., Yeomans M.R. Physiology & Behaviour 2008, 93 (3),427-36.

4) Mattes R. Physiology & Behaviour 2006, 89, 66-70.5) McCrickerd K., Chambers L., Brunstrom M.J., Yeomans M.R.

Flavour 2012, 1 (20), 1-11.6) Halford J., Harrod J. Proceedings of the Nutrition Society

2012, 71 (2), 350-62.7) Hill A., Rogers P., Blundell J. International Journal of Obesity

1995, 19, 361-75.8) Yeomans M.R., Chambers L. The American Journal of Clinical

Nutrition 2011, 94, 1410-7.9) Brunstrom J.M., Brown S., Hinton E.C., Rogers P.J., Fay S.H.

Appetite 2011, 57 (2), 310-5.10) Hogenkamp P.S., Cedernaes J., Chapman C.D., Vogel H.,

Hjorth O.C., Zarei S., Lundberg L.S., Brooks S.J. Obesity 2013, 21, 1548-53.

11) Chambers L., Ells H., Yeomans M.R. Food Quality and Preferences 2013, 28, 271-8.

For further information, please email nutrition@leatherheadfood.com or visit www.leatherheadfood.com

7

B5 srl - Via Mario Donati, 6 • 20146 Milano (Italy)Tel. +39.02.83241119 - Fax +39.02.8376457

info@b5srl.com - www.b5srl.com

Rememberto join us

today!!!

Are you presentin the 2015edition?

III

NOLATO MEDICAL

PHARMA PACKAGING

Specialists in developing and manufacturing

container and closure systems that include

Child Resistant and Tamper Evident

technology, ideal for VMS and pharmaceutical

products.

Packaging brands Jaycare and Cerbo partnered

in 2012 to become Nolato Medical Pharma

Packaging, a part of Nolato Medical and

the listed Nolato Group.

ROUSSELOT

Peptan collagen peptide is a natural and bioactive ingredient to be used in functional and nutraceutical foods. Different studies indicate that Peptan contributes to maintaining healthy bones and joints. A high quality protein, Peptan is ideal for the elderly and sports nutrition. Its anti-aging effects in skin beauty applications have also been demonstrated in several scientific studies.More on www.peptan.com

ARISTA INDUSTRIES

Arista Industries offers Omega-3 fatty acids, which are necessary for maintaining overall heart health and general wellness. It has been said that Omega-3 Oils help improve cardiovascular health and reduce the risk of heart disease and stroke, help lower triglyceride levels and reduce cholesterol. Arista offers various potencies of Omega-3 Fish Oil from Sardine and Anchovy as well Salmon, Tuna and Krill. The Omega-3 Vegetable Oils offered include Flax Seed, Perilla, Chia Seed, Sacha Inchi, Rose Hip Seed and Hemp Seed Oils.

BIO-GEN EXTRACTS PVT. LTDBio-gen Extracts Pvt. Ltd, established in the year 2000, is a GMP Certified, Bulk Actives & Nutraceuticals manufacturing company. The company inaugurated its EU GMP Compliant Manufacturing Unit last year.Bio-gen’s strong products are Glucosamine, Lycopene, Lutein, Beta Carotene, Soy Isoflavones, Citrus Bioflavonoids, Green Tea Ext. etc.

SABINSA

Sabinsa, founded in

1988, is dedicated

to the principles of

tradition, innovation and

research. Sabinsa has pioneered

the introduction of more than

100 standardized herbal extracts,

cosmeceuticals, minerals and

specialty fine chemicals for the world

markets. With over 1,000 people

worldwide in ten manufacturing,

R&D and distribution facilities,

Sabinsa’s mission is to provide

alternative and complementary

natural products for human

nutrition and well-being.

NEW

S NE

WS

NEW

S NE

WS

NEW

S