Kyowa Hakko Publishes White Paper, New Ingredients, and More

SPONSORED CONTENT

Kyowa Hakko White Paper Explores Immune Health Supplement Market Drivers

The market for immune support supplements shows no sign of slowing down in 2024. How will your brand stand out? As more consumers and products continue to enter the market, connecting with your target audience is more important than ever.

A new white paper from Kyowa Hakko titled “What’s Driving Consumer Desire for Immune Health Supplements in 2024,” provides exclusive access to consumer behaviors and desires. Lifestyle and behavior changes post-pandemic, key motivators behind consumers’ interest in health, and emotional need states are among the consumer insights you can discover.

IMMUSE is a cutting-edge postbiotic—the first of its kind to activate pDC cells for year-round immune support. PDCs are a type of immune cell that act as leaders of the immune system. Once activated, they recruit, stimulate, and organize other key immune cells for true, comprehensive support at the cellular level. Unlock crucial consumer insights and formulation opportunities with clinically researched immune support from IMMUSE.

To access the white paper, visit https://info.ift.org/kyowa-hakko-usa-white-paper.

RESEARCH

Exercise Recovery with Almonds

Almonds have long been associated with heart health and weight management benefits. A new study has found that eating almonds reduced some feelings of muscle soreness during exercise recovery, which translated to improved muscle performance during a vertical jump challenge.

In the study, 25 mildly overweight middle-aged men and women performed a 30 min downhill treadmill run test after 8 weeks of consuming 57 g/2 oz of whole raw almonds daily. The control group ate a calorie-matched (86 g/3 oz) snack of unsalted pretzels. The treadmill test was designed to cause muscle damage to see how almonds affected muscle recovery. Study participants who ate almonds experienced an almost 25% reduction in muscle soreness when performing an explosive power exercise (a vertical jump challenge) over the cumulative 72 hr exercise recovery period. The perceived reduction in soreness translated to better muscle performance during the vertical jump challenge in the almond group versus the control. The study was funded by the Almond Board of California.

INDUSTRY UPDATE

Kyowa Hakko’s Cognizin Citicoline is an ingredient in a new energy drink from Karma Water. Karma Energy Water features a blend of natural caffeine (150 mg) and Cognizin Citicoline (250 mg) to provide energy and enhanced focus. Karma Water is known for its one-of-a-kind patented Push Cap that stores active ingredients in an airtight chamber until the consumer is ready to drink the beverage, ensuring peak potency and optimal health benefits. Cognizin Citicoline is a branded form of citicoline, a natural substance made endogenously in the body and a potent brain health nutrient. Cognizin Citicoline has been clinically studied to support mental energy, focus, and attention.

Bioriginal Food & Science, a wholly owned subsidiary of Cooke Inc., has acquired POS Biosciences (POS) from Canopy Growth Corp. POS (Proteins, Oils, and Starches), formerly known as KeyLeaf Life Sciences, will operate independently. Bioriginal will become POS’ largest vendor and customer, gaining access to POS’ state-of-the-art oil processing, concentration, and molecular distillation facility designed to create value-added oils and proteins. POS will also provide research and development services to Bioriginal, using its 11 laboratories and six pilot plant processing areas.

A newly published clinical study found that a unique multi-strain probiotic, Bifizen (Probiotical), may improve multiple indicators of sleep quality. The Bifizen group study participants reported a significant reduction in time to fall asleep after 6 and 9 weeks of supplementation compared with baseline. At nine weeks, the Bifizen subjects displayed a greater improvement in Pittsburgh Sleep Quality Index global score compared with placebo.

FlavorSum completed construction and opened a 35,000-sq-ft expansion at its Kalamazoo, Mich., facility. The increased footprint enhances the site’s emulsion, extraction, and warehousing capacity and includes investment in process automation to increase efficiency, quality, and safety. The on-site Innovation Center’s pilot plant has new UHT and HTST processing capabilities that support FlavorSum’s Dairy Center of Excellence.

Cargill and ENOUGH, which produces fermented protein sustainably, are expanding their current partnership to further innovate nutritious and sustainable alternative meat and dairy solutions for consumers. Cargill is investing in ENOUGH’s most recent (Series C) growth funding campaign and has signed a commercial agreement to use and market its fermented protein. ENOUGH uses a pioneering technology that enables large-scale sustainable protein production of its signature ABUNDA mycoprotein, a complete food ingredient that contains essential amino acids and is high in dietary fiber. ABUNDA is produced through a zero-waste fermentation process, with Cargill’s glucose syrup as a main source.

Renaissance BioScience Corp. announced its project to develop a yeast-based solution to address the challenge of off-flavors and aromas in plant-based protein products. The company was awarded funding from the Canadian Food Innovation Network. Renaissance addresses the plant-based protein flavor challenge by applying its clean label, non-GMO yeast technology that uses natural fermentation. Among its achievements, the company has had success in applying its yeast bioengineering expertise to reduce the presence of the off-aroma contaminant hydrogen sulfide in a range of out-licensed wine and beer yeast strains that are seeing commercial sales around the world. This plant-based project has the support of Pulse Canada, and Renaissance is also collaborating with food industry partners to ensure the yeast’s effectiveness and efficiency in commercial settings.

dsm-firmenich announced a new partnership with SCN BestCo to develop and market advanced omega-3 gummies in the United States. Leveraging dsm-firmenich’s ingredient and flavor expertise and SCN BestCo’s state-of-the-art gummy development and manufacturing capabilities, the strategic alliance will utilize life’s OMEGA O33-P100, an algal-based omega-3 powder, to craft high-load omega-3 gummies powered by science and sustainability.

Tate & Lyle partnered with Cryptobiotix, pioneers in preclinical gastrointestinal research, to conduct an ex vivo study on the effect of low- and no-calorie sweeteners on human gut microbiota. Results showed that sucralose does not impact the gut microbiota, while other low- and no-calorie sweeteners have potentially beneficial health effects. For example, other sweeteners, including stevia, had a beneficial impact on the gut microbiota as they were found to be easily fermented and to increase the density of certain health-supporting bacteria with the production of short-chain fatty acids. Assessments of additional low- and no-calorie sweeteners, including allulose and erythritol, are in progress and details will be shared upon completion.

NEW PRODUCTS

The latest solution from Innophos helps manufacturers improve the texture of upcycled cheese. A specialty blend of emulsifier salts helps product users achieve consistent textural and melt characteristics that closely mimic traditional processed cheese and helps ensure a moist final product, all while helping to support manufacturers’ commitment to the environment by aiding in food waste reduction. The solution results in less than a 10% difference in meltability between an upcycled and a traditional processed cheese.

Roquette launched four multifunctional pea proteins designed to improve taste, texture, and creativity in plant-based food and high-protein nutritional products. The four pea protein ingredients—NUTRALYS Pea F853M (isolate), NUTRALYS H85 (hydrolysate), NUTRALYS T Pea 700FL (textured), and NUTRALYS T Pea 700M (textured)—have been specifically created to address challenges commonly encountered when developing foods and beverages with plant proteins. These latest innovations present new format and formulation options, offering refined textures and high protein content for end products such as nutritional bars, protein drinks, plant-based meat, and dairy alternatives.

Ingredion introduced the first gelling, non-GMO functional native corn starch that provides a unique texture for gelling and co-texturizing for popular dairy and alternative dairy products and desserts. NOVATION Indulge 2940 starch offers a consumer-preferred “corn starch” label, which is highly recognized and more accepted by consumers globally than gelatin, carrageenan, and other common texturants, according to Ingredion’s ATLAS proprietary consumer insights research. Other benefits include cost stabilization and potential improved cost-in-use thanks to the ingredient’s reliable supply and local reach.

Alland & Robert expanded its Normandy production facility and launched a new range of acacia gum, Beyond Acacia. The new range brings high-density granulometry to the table, enabling the creation of an innovative and sustainable range of gums. All the functional properties of acacia gum are preserved. Once dissolved, the quality is identical to that of the regular and instant ranges. Its new granularity ensures excellent hydration properties, which maximize the efficiency of the dispersion process. It offers optimized solubility, even at cold temperatures. The occurrence of foam during this process is reduced, as are quantities of particles, which also improves fluidity and reduces the occurrence of graininess.

AAK is highlighting its latest plant-based innovation, AAK AkoVeg 163-14. It is a coconut oil and insoluble fiber flake offering that makes it possible for formulators to create a plant-based meat that contains less total fat and no cholesterol, yet offers similar visual appeal and cooking attributes as traditional marbled meat products. AAK’s patent-pending white particulate flakes impart all the visual appeal, mouthfeel, and great taste needed to create a new generation of plant-based favorites.ft

Do you have any innovations or updates to share? Please send news to [email protected].