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Wellness Foods + Supplements 1/2022

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Wellness Foods & Supplements is the first European magazine devoted exclusively to health ingredients, nutraceutical foods and beverages. Questions about the trade magazine Wellness Foods & Supplements? Interested in subscribing or advertising? The board of editors at Wellness Foods & Supplements kindly remains at your disposal.

Dietary fibres and

Dietary fibres and overall well-being Low FODMAP diet-compatible Sunfiber ® is suitable for people who follow a low FODMAP diet, as well as for patients with irritable bowel syndrome (IBS). The term FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides and polyols. These are poorly digestible shortchain carbohydrates such as lactose, fructose, sugar alcohols such as sorbitol, and many other indigestible carbohydrates found in fruits and vegetables. FODMAP components are fermented by the intestinal flora. This process is thought to trigger gastrointestinal symptoms such as bloating, diarrhoea, constipation and cramps in sensitive people. A clinical study published in 2010 reported the positive effect of a low FODMAP diet on the symptoms of conditions such as IBS. 7 A diet low in FODMAP compounds such as fibre is therefore often recommended for patients with digestive disorders. However, avoiding fibre compromises the foundation for good gut health. For these people, Sunfiber ® can bridge the nutritional gap by providing a soluble and prebiotic fibre that is compatible with a low FODMAP diet. Naturally certified Taiyo’s focus is on natural ingredients with added health value. Over the years, the company has established itself as a leading manufacturer of functional ingredients for the food and pharmaceutical industries. Naturalness plays a central part in this: Sunfiber ® is made from partially hydrolysed Indian guar gum (PHGG). The galactomannan fibre is colourless, odourless and tasteless, and is suitable for a variety of applications. It can be easily incorporated into existing recipes and is suitable for use in a wide range of foods and beverages, including bakery, dairy and confectionery, as well as meat and savoury products. Other potential applications include dietary supplements and instant or ready-to-drink beverages. The non-viscous guar bean fibre does not change the consistency or flavour of the products to which it is added. As the fibre is 100 per cent soluble, it dissolves completely in water and other hot and cold beverages, including smoothies. It has been used as a dietary supplement in clinical and enteral nutrition for several years, and is available in different qualities, depending on the desired application and requirement. Sunfiber ® is also pH, heat and thaw stable. It meets the dietary fibre definition of the FDA (US Food and Drug Administration), and a food or beverage product can be labelled as high-fibre if it contains at least 6 g of the ingredient per 100 g or at least 3 g per 100 kcal. Taiyo also places the highest demands on the entire supply chain, with all seeds used being chemically untreated and GMOfree. Furthermore, no preservatives are used or added during processing. Sunfiber ® is ISO certified for its natural production process, as well as kosher and halal certified, and is suitable for vegetarian and vegan diets. References 1 Andrei, Mihai: WHO report: You should eat 25g of fiber every day – and you probably don’t. ZME Science, 15.01.2019, https://www.zmescience.com/science/who-report-fibers- 14012019/#:%7E:text=A%20new%20report%20 published%20by,swarm%20of%20other%20health%20 issues. (accessed on 24.03.2022) 2 K. M. Neufeld, et al.: Reduced Anxiety-like Behavior and Central Neurochemical Change in Germ-free Mice. Neurogastroentereol Motil 23. no. 3 (March 2011): 255-64, e119 3 Diet and Cancer Report downloads: WCRF International, 15.03.2022, https://www.wcrf.org/dietandcancer/ resources-and-toolkits/ (accessed on 16.03.2022). 4 H. Hara, et al. Increases in Calcium Absorption with Ingestion of Soluble Dietary Fibre, Guar-Gum Hydrolysate, Depend on the Caecum in Partially Nephrectomised and Normal Rats. British Journal of Nutrition 76, 773–784 (1996). 5 M.P. Kapoor, et al. Soluble Dietary Fibre Partially Hydrolysed Guar Gum Markedly Impacts on Postprandial Hyperglycaemia, Hyperlipidaemia and Incretins Metabolic Hormones Over Time in Healthy and Glucose Intolerant Subjects. Journal of Functional Foods 24, 207–220 (2016). 6 Confirmed by the Bureau of Nutritional Sciences, Food Directorate, Health Canada, Ottawa 25. April 2013. 7 P.R. Gibson and S.J. Shepherd. Evidence-Based Dietary Management of Functional Gastrointestinal Symptoms: The FODMAP Approach. J. Gastroenterology. Hepatic. 25(2), 252–258 (2010). For more information, please contact Dr Stefan Siebrecht Managing Director at Taiyo GmbH s.siebrecht@taiyogmbh.com www.taiyogmbh.com 14 No. 1 April/May 2022

Microbiome Photo © : Madhouse Gut health 2.0 – The increasing role of the microbiome Diana Kalustova Super organ, superorganism, or the forgotten organ – the human microbiome is called by many names. And all of them reflect how important this “community of microorganisms” is for the natural everyday functioning of the human body. But what exactly is the microbiome? And what is it actually good for? The human microbiome consists of trillions of microorganisms. These include not only bacteria, but also fungi, parasites, and viruses. While many of the microorganisms have not yet been identified, scientists believe that well over 1,000 different ones live on us and in us. Each person has their individual fingerprint of the intestinal microbiota, determined by one’s DNA 1 . However, some microorganisms are found in each and every one of us. The intestine plays a unique role. By far, the most significant part of the human microbiome is found here. This is where a high microbial density meets the intestine-associated lymphoid tissue, which controls the entire body’s immune response. Microbes are generally not harmful to us. Rather, they are essential for maintaining good health. For example, they produce specific vitamins, break down our food to extract nutrients, teach our immune system to recognize dangerous invaders, and produce helpful antiinflammatory compounds that ward off other disease-causing microbes. It is not only experts who recognize the ever-increasing importance of the microbiome. Consumers also embrace the microbiome as an opportunity to maintain and improve their health. As a result, market research provider Fortune Business Insights predicts that the global digestive health market will grow at a compounded annual growth rate of 7.9 % to reach 71.95 billion US dollars by 2027. Several factors are driving this growth. One of them is the increasing incidence of digestive disorders, which are now seen in up to 40 % of the world’s population. No. 1 April/May 2022 15

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