Milling & Baking News - May 22, 2007 - 60

Food Ingredient Solutions

enriched, so they went ahead with it."
Vitamin D illustrates another aspect of fortification moving beyond
conventional patterns, said Patrick
Clark, vice-president, sales and
marketing, Research Products Co.
Studies reported at the 2006 annual meeting of AACC International
showed excellent health benefits
from fortifying bread with vitamin
D in combination with calcium. Neither nutrient is currently mandatory,
although calcium has been optional
since enrichment started in 1943.
"Calcium will always be of major interest, especially as (a growing number of) studies prove the
benefits for everything from weight
loss to osteoporosis reduction,"
Ms. Russell said. "Potassium and
magnesium are also mineral enrichments that should be given careful
consideration." Phosphates, she explained, may deliver these added
mineral nutrients in a healthy and
beneficial way.
Cutting-edge fortification, as described by Mr. Morris, involves materials such as isoflavones, phytosterols and vitamin E.
"There is some interest in the market in putting isoflavones in bread
to support a cholesterol-reduction
heart health claim," he said. "With
phytosterols, you only need 0.4
grams to make the heart claim. With
vitamin E, 300 IU equals 100% of the
daily R.D.I. for this vitamin." Such
fortification levels are doable.
London-based Tate & Lyle took a
different approach by developing a
range of formulating slants it terms
the Enrich solution sets.
"These can include not just vitaTATE & LYLE

mins and minerals but also fibers
and other materials," explained Doris Dougherty, senior food scientist,
Tate & Lyle, Decatur, Ill. In fact, Enrich for crackers contains probiotics,
live cultures of beneficial bacteria,
in the filling along with 6 grams per
serving of prebiotic fiber to satisfy
the gut health platform. Another solution set, Enrich for nutrition bars,
uses whey protein and fiber to improve satiety, a benefit directed at
weight management.
Both applications were driven by
market need, Ms. Dougherty said.
"We conducted consumer research
around these platforms," she said.
"(Food companies) recognize the
high level of consumer interest."
Fortification also is moving into
the arena of qualified health claims,
typically made for dietary supplements but gaining interest among
food formulations. As a result, fortification becomes more specific
and focused on the application,
Mr. Jonas said.
"Consider glucose control," he
said. "That's the description used
rather than 'lower glycemic.' Another
focus is appetite suppression. Heart
health is the leader now (in fortification supplementation), but there's
also bone health, gut health, satiety,
even memory improvement."
The why factor
Health-conscious
consumers
show high interest in fortified and
supplemented foods, but public
health policy provides the basic motivation.
"The main reason to add micronutrients, especially to staple

foods, is to prevent massive nutrient deficiency diseases," stated PJF
de Vries, senior nutritionist, Health
& Nutrition Competency Center,
CSM, Diemen, The Netherlands. Yet
food availability and dietary intake
pattern have changed dramatically
since fortification was first introduced in the mid-20th century.
"In addition, scientific knowledge
about nutrition and health has increased dramatically," Mr. de Vries
said. "Still, micronutrient suboptimal
intake levels in populations of developed countries are prevalent and are
even potentially increasing due to
the changed dietary habits. There is
increasing concern that high intakes
of added sugars might compromise
intakes of micronutrients."
He identified the elderly as needing
special attention because they have
decreased energy needs yet sustained
needs for micronutrients. Others considered to be at risk for lower-thanoptimal micronutrient intake include
adolescents and women.
Mr. de Vries cautioned, however, that overfortification must be
avoided.
"First, most micronutrients have
an upper tolerable level that should
not be exceeded," he said. "Second,
nutrition is a matter of balance.
Carefully chosen additions of micronutrients to foods may help to
reach and/or maintain this delicate
balance."
For products outside the federal
Standards of Identity for enriched
foods, the decision about whether
or not to fortify is up to the food
processor, the baker.
"The (processors) will need to
decide for themselves whether to
fortify and at what level - 10% of
the Recommended Daily Allowance
(R.D.A.), 25%, 100%?" Mr. Morris
said. "Enrichment ingredients are
expensive. So, ask yourself, 'What is
the target market? What are you trying to achieve? Is it to make a health
claim, or to just look better than the
competitor?'" He said ADM is seeing
a number of fortification applications
at the low range of inclusion.
Finding the best fit
Fortification works better in some
foods than others. The ready-to-eat
ᮤ A new cracker "platform" enriches
the formulation with probiotics and prebiotics, using bifidobacteria, inulin, resistant starch and soluble corn fiber.

62 / May 22, 2007

Milling & Baking News

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