Study Seeks Optimal Whole Food Fiber Blend, Pregnant People Not Getting Enough Omega-3’s

HEALTH

Study seeks optimal whole food fiber blend

A new study at Purdue University will analyze the relationship between consumption of dietary fiber from whole foods and beneficial gut microbes.

Dietary fiber is usually found in fruits, vegetables, and legumes, but it can also be added to foods during processing. Bruce Hamaker, distinguished professor of food science at Purdue University and lead researcher in the study, said that there is already a well-established knowledge of the relationship between dietary fiber and gut microbes, and certain fibers are better for certain species.

“Gut microbes rely on dietary fibers for food to maintain metabolism and growth,” said Hamaker in an interview with Food Technology. There are more than a trillion microbes that reside in an ecological community, and different groups are specialized in the types of dietary fibers they utilize.”

Not all fibers are created equal, according to Hamaker. He said that fibers added to processed foods may be less beneficial when it comes to gut health.

“Inulin is a soluble fiber that is commonly added to processed foods and is consumed as a prebiotic supplement,” he explained. “It is a source of food for many gut bacteria. However, it alone is not well-suited to provide support for all the members of the gut bacterial community. There are key members of the gut bacterial community that rely instead on the food found in insoluble matrix fibers.”

The study, which received grant funding from the U.S. Department of Agriculture’s National Institute of Food and Agriculture, will study the differences in gut health impact between inulin and fiber from whole foods. Specifically, the researchers will look at how these fibers affect clostridia bacteria, which are known for anti-inflammatory outcomes. Researchers will analyze samples taken during a clinical study and screen them for markers of inflammation, bacteria that translocate from the gut to the bloodstream, and shifts in the gut microbiome. Using various combinations of fibers from different sources, the researchers hope to find the “optimized fiber blend.”

“We want to show the importance and value of whole food fibers to human health,” Hamaker said. “The optimized fiber blend will be made into a supplement that will be tested in a human study and compared to inulin for gut and metabolic health effects.”

DIET & NUTRITION

Omega-3 shortfalls for U.S. pregnant people

Roughly one-quarter of pregnant people surveyed nationwide never or rarely eat fish during their pregnancy, according to a new study led by the Harvard Pilgrim Health Care Institute.

The survey examined fish consumption and supplement intake information from over 10,000 pregnant participants in the Environmental Influences on Child Health Outcomes program. This program was developed by the National Institutes of Health to observe a diverse range of participants in order to address research questions related to prenatal, perinatal, and postnatal health.

Fish are high in omega-3 fatty acids, the key nutrient addressed in the study. According to researchers, this nutrient is extremely important when it comes to healthy pregnancy and a child’s development.

“Omega-3 fatty acids are essential nutrients for supporting positive health outcomes,” said lead author Dr. Emily Oken in a press release. “Getting enough of these nutrients during pregnancy is vital for preventing preterm birth and promoting optimal child health and neurodevelopment.”

According to the survey results, 25% of participants reported not eating fish or eating fish less than once per month during pregnancy. Further, only 16% reported taking supplements of omega-3 fatty acids. Older participants with higher income and education reported consuming more fish.

Researchers hope that their findings will empower public health organizations and physicians to address this need for pregnant patients.

“Current evidence shows that the benefits of maternal consumption of low-mercury fish … outweigh any potential risks,” Dr. Oken explained. “Our study provides updated information to inform much needed public health advice and resources to support clinical conversations to encourage consumption of low-mercury fish during pregnancy.”

CONSUMERS

Latin America sees private label growth

Private label brands reached between 10% and 15% of total sales through grocery retailers in 2023 in Latin America, according to new research from Euromonitor.

Inflation played the biggest role in the growth of private label in this region. Euromonitor’s data suggest that the region’s annual rate of inflation surpassed 16% in 2023. According to Euromonitor’s Voice of the Consumer survey, consumers of all generations seek private label products, but younger generations are more likely to increase their purchases of private label in the next 12 months.

Further, shoppers in Latin America favor modern grocery channels, including discount retailers and e-commerce platforms. Small, local grocers in the region fell in their share of total sales from 38% in 2013 to 30% in 2023. Convenience stores have also contributed to the rise of private label products. OXXO, a Mexican brand with a portfolio of over 25 private label brands, has nearly doubled the number of outlets in which it has a presence in the past 10 years.

Additionally, Euromonitor notes the improved quality and variety of private label offerings. For example, Frubom is a private label division of Cuisine&Co in Chile that offers a line of berries covered in chocolate. This product resembles brands such as Franuí in Argentina and TrüFrü in the United States.

Euromonitor’s analysts believe that private label will continue to gain market share in the next year due to consumers’ continued interest in lower-priced grocery items. They believe that there is an opportunity to build customer loyalty by establishing quality in the products offered.

TECHNOLOGY

Consumers want more tech in restaurants

Consumers surveyed by the National Restaurant Association (NRA) said they would be open to using more technology, such as tableside computer tablets and mobile pay, at full-service and limited-service restaurants, according to a new NRA report.

The survey asked both consumers and restaurant operators about their use of technology when dining out and which technologies were most useful. Restaurants were divided into two categories: table-service restaurants, such as fine dining and casual dining, and limited-service restaurants, such as fast casual dining and coffee and snack shops.

According to the survey, 65% of full-service customers stated that they’d like to use tableside computer tablets to pay their bill, while 60% would like to use it to place an order. Further, over 60% of full-service customers said they would pay their bill using contactless or mobile payment options.

When it comes to limited-service restaurants, 42% of operators reported that they plan to invest in contactless or mobile payment technology in the coming year. Younger adults prefer to use self-service kiosks to place orders and pay the check. Overall, 39% of those surveyed believe that tech options have a positive impact on customer experience at limited-service restaurants, while 22% believe it has a negative impact and 39% believe it has no impact.

Consumers expect the most use of tech in delivery service, with eight in 10 survey respondents reporting that they would order delivery using a smartphone app. When it comes to the app itself, 71% stated that they would likely order through a third-party service, such as DoorDash or Uber Eats.

The report concludes with insights on investments in tech within the restaurant industry. To boost sales and customer traffic, 57% of operators expect to invest in loyalty and rewards programs and 63% plan to devote resources to digital or location-based marketing. Further, 34% of operators are planning to invest in developing smartphone apps, with limited-service operators more likely to have plans than full-service.

RESEARCH

Freezing method preserves pomegranate juice

Pomegranate juice treated by isochoric freezing and stored in isochoric conditions for a 24-hour period showed no spoilage microorganisms after four weeks of storage, according to new research from the University of California, Berkeley.

Isochoric freezing involves using a constant volume chamber and increased pressure to prevent the formation of ice. Previous research has shown that fruits and vegetables treated with isochoric conditions maintain their freshness with minimal changes to nutritional properties. Pomegranate juice is traditionally treated via pasteurization, but this method can affect the color, taste, and flavor of the juice.

In this study, samples of pomegranate juice underwent an isochoric treatment at –15°C and 130 MPa. The samples were then stored in three different conditions: 4°C atmospheric preservation, 24°C atmospheric preservation, and –15°C isochoric preservation. These samples were compared with the traditional treatment method of pasteurization followed by 4°C atmospheric preservation.

According to the results, samples that underwent the isochoric freezing treatment ensured complete microbial inactivation. Further, samples stored in isochoric conditions displayed inhibited microbial growth for four weeks, while those stored in cold preservation showed lower microbial loads in four weeks than those in non-treated samples. Isochoric samples also displayed “excellent color stability and had higher nutrient contents” than those that were heat treated.

The researchers conclude that this study shows a new treatment method for pomegranate juice that may prolong shelf life while retaining desirable quality.

NEWS

Seen at the Natural Products Expo West Show

Consumer packaged goods companies from all over the world came together in Anaheim, Calif., to display their latest products at Natural Products Expo West. From better-for-you mac and cheese to algae-derived beverages, these products showcased the latest innovations in the food science space.

Please visit iftexclusives.org/npew2024-photo-story to see a photo story that highlights a selection of the products that were on display at Natural Products Expo West.ft