Search results: natural

When I saw this ad in last Thursday’s New York Times, I immediately clipped it out.

What is this?

It is an ad for a dietary supplement, Telos95, with a classic structure/function claim (a type invented for dietary supplements of less-than-established efficacy): “telomere & DNA chromosome health support—-telomere lengthening and lowering cellular age in just 6 months.”

Telos95 is the only plant-based dietary supplement that aids in the chromosome stability during the process of cell replication.  It’s vital that normal cell replicative senescence takes place, so the cells divide in a healthy state and telomeres remain at the same length or lengthen, which biologically ensures a health centrosome matrix and repetitive nucleotide sequence at each end of the chromosome.

Got that?

What’s with telomeres?

All of this refers to work that got a Nobel Prize for Elizabeth Blackburn, Carol Greider, and Jack Szostak in 2009.  They showed that telomeres, caps on the end of chromosomes, protect chromosomes from degradation.  Shorter telomeres are associated with cell aging.

What got my attention in this ad was its report of a 2018 clinical trial finding that this supplement reduced cellular age by more than 7 years.

Really?  I had some immediate questions.

What’s in the supplement? 

The ad doesn’t say anything other than “all natural food grade polyphenols.”  But I managed to find a Supplement Facts Label online.

Highly purified polyphenols extracted from grape and olive leaves?

These, by the way, cost about $100 for 30 capsules.

Whatever.

What’s the study? 

I was able to find it online: A randomized-controlled clinical study of Telos95® , a novel antioxidative dietary supplement, on the shortening of telomere length in healthy volunteers  

It’s in a journal I’ve never heard of previously: HealthMed, published in Bosnia and Herzogovina

The report of the study starts out rather peculiarly:

The objective of this study was to determine the deodorant effectiveness of a dietary supplement to halt the shortening of telomere length as measured through blood samples before and after product use.

Deodorant?  Maybe something is lost in translation here?

Who paid for the study?

The published paper doesn’t say.  It does, however, refer to a Sponsor responsible for the study’s protocols, safety evaluation of the products, and safety indemnification of Princeton Consumer Research Corp (PCR), the group that carried out the study.

PCR’s website, by the way, states that “PRINCETON CONSUMER RESEARCH IS NOT AFFILIATED IN ANY WAY TO PRINCETON UNIVERSITY”.  Whew.

PCR’s press release credits Certified Nutritionals as behind the study.

What is this all about?

The Daily Beast did an investigative report on something similar a couple of years ago.

Obviously, this is about selling a supplement made from rice at profits so great that Longevity by Nature can afford a full-page ad in the Times (these used to run in the $80,000 range, if not more).

It is also about the use of industry-sponsored research to sell products: the sponsored study –> press release –> huge advertisement –> increased product sales.

Will this product keep your telomeres from shortening?  If only.

I don’t know about you but I am having a hard time keeping up with what’s happening in the market for plant-based meat and dairy substitutes.

For one thing, they are under attack from meat producers.  Here’s the latest on the politics.

Why the attack.  Just take a look at what I’ve collected on this topic in the past couple of weeks.  You can see at a glance why this trend is taking off.  Everyone wants to get into this act in every way they can.

• • • • Could yeast be a viable alternative to soy and pea protein? ‘It has all the essential amino acids, is readily available and affordable’:  Israeli start-up FFW is championing yeast as a ‘major protein source’ – offering an alternative to soy and pea protein in the plant-based space, founder Leonardo Marcovitz tells FoodNavigator… Read
      • Walnuts: The next big thing in plant-based meat in foodservice?  Foodservice operators bored of textured soy protein for meat-free tacos, filled pasta, bruschetta and other dishes are experimenting with a new plant-based meat alternative from walnuts that “mimics the taste and texture of ground beef,” says the California Walnut Board… Read
      • Disrupting the meat industry: Global Food Industries ready to launch plant-based burgers:  UAE food firm Global Food Industries (GFI) has announced plans to launch its plant-based ‘not-chicken and not-beef burgers’ in November.— 
      • Introducing the NaSu Burger: ‘The basic idea is totally different to Impossible or Beyond’:  FoodSolutionsTeam (FST) is a company built around the mission to tackle food waste through the development of natural and sustainable products. With so much interest in vegan product development, the company is bringing out the NaSu Burger – a clean label and sustainable alternative for finished product manufacturers… Read
      • Foodservice an underveloped channel for plant-based cheese, says new Daiya Foods CEO:  ‘Next-generation’ plant-based burgers are rapidly gaining traction in fast casual restaurants. But they don’t all come with plant-based cheese (yet), highlighting a key area of opportunity for Daiya Foods, one of the early pioneers in dairy-free, says new CEO Michael Watt… Read
      • Sacha Inchi: A super seed ready for prime time? Amazon Health Products debuts Starseed brand:  Sacha Inchi could be the next hot plant-based superfood, but how much is known about its nutrient content? And can the supply keep up with future demand as the ingredient takes off in popularity?.. Read
      • Oatly developers ready for repeat success with patented quinoa milk: ‘We can do it again with Quiny’:  The business developer behind Oatly and a team of Bolivian scientists have developed Quiny, a patent-protected and naturally sweet quinoa powder for plant-based milks, and are gearing up for a Latin American launch… Read
      • Survey: A rising generation of food consumers embrace new food technologies:  As new food technologies emerge, such as cell-cultured meat and new fermentation-based ingredients, younger generations such as Gen Z and millennials are more open and quicker to embrace these new advancements, according to a consumer perception survey conducted by global communications consultancy firm Ketchum… Read more
      • Plant-based protein bar with less than seven ingredients targets female consumers:  Japanese natural snacks subscription service company Snaq Me has launched its second-generation plant-based protein bar, CLR Bar, nationwide. Read more
      • The next fake meat? Pork (Bloomberg): Impossible Foods, the maker of plant-based faux meat, is looking to expand into pork, and hopes to move into the Chinese market.
      • Nestlé to develop plant-based products from microalgae:  Global food giant Nestlé is partnering with ingredients firm Corbion to explore the use of microalgae in plant-based products… Read
      • Chobani goes all oat with new yogurt and milk launches:  After disrupting the category 12 years ago with its Greek offering, the company is now using the cereal grain to strengthen its market dominance, while adding milk and a dairy creamer.
      • Disrupting the meat industry: Global Food Industries ready to launch plant-based burgers: UAE food firm Global Food Industries (GFI) has announced plans to launch its plant-based ‘not-chicken and not-beef burgers’ in November.  Read more 
      • Introducing the NaSu Burger: ‘The basic idea is totally different to Impossible or Beyond’:  FoodSolutionsTeam (FST) is a company built around the mission to tackle food waste through the development of natural and sustainable products. With so much interest in vegan product development, the company is bringing out the NaSu Burger – a clean label and sustainable alternative for finished product manufacturers… Read  
      • Plant-based protein bar with less than seven ingredients targets female consumers:  Japanese natural snacks subscription service company Snaq Me has launched its second-generation plant-based protein bar, CLR Bar, nationwide. Read more  
      • BLC taps palm and shea fat to mimic ‘palate-appealing’ behaviour of meat:  Bunge Loders Crocklaan is expanding into the vegetarian burger category with a range of plant-based offerings – made from shea and palm fat – to help bring texture, bite, appearance, and flavour closer to the ‘real thing’….Read more  
      • There’s a cadre of highly trained flavorists trying to make plant-based meats taste like meat. The Washington Posts has the intel. 

The CDC continues to track the latest outbreak of illnesses caused by eating Romaine lettuce contaminated with E. coli O157:H7.

The outbreak at a glance:

• Reported Cases: 67
• States: 19
• Hospitalizations: 39
• Deaths: 0
• Recall: Yes

The FDA’s advice:

Consumers should not eat romaine lettuce harvested from Salinas, California. Additionally, consumers should not eat products identified in the recall announced by the USDA on November 21, 2019.

A former FDA official, Stephen Ostroff, says:

It’s not clear where this strain is hiding. Cattle? Water sources? Elsewhere? What is clear is that additional steps must be taken to make romaine safer.

The New Food Economy emphasizes some particularly distressing aspects of this particular outbreak.

• It is caused by the same strain of E. coli O157:H7 that caused outbreaks linked to leafy greens in 2017 and to Romaine lettuce in 2018.
• This strain of E. coli seems particularly virulent: 39 of the 67 cases had to be hospitalized.
• The source has not yet been traced.

Consumer Report’s advice: ”

People should avoid all romaine lettuce and that any currently in refrigerators should immediately be thrown out because of the risk of E. coli contamination…CR’s experts think it is prudent and less confusing for consumers to avoid romaine altogether, especially because romaine is also sold unpackaged and in restaurants, and customers can’t always be sure of the origin that lettuce.  “Much of the romaine lettuce on the market at this time of year is from Salinas,” says James E. Rogers, Ph.D., director of food safety research and testing at Consumer Reports.

Food safety lawyer Bill Marler says enough is enough; It’s time to put warning labels on Romaine lettuce.

Marler’s advice: when in doubt, throw it out.

My comment:  Contamination of vegetables with toxic E. coli means that the vegetables somehow came in contact with waste from farm animals or wild animals or birds.  The most likely suspect is Confined Animal Feeding Operations (CAFOs) or large dairies because they produce so much animal waste.  If one animal is infected under crowded CAFO conditions, other animals also will be infected (but cows don’t show symptoms).

Preventing lettuce contamination means that CAFOs must manage their waste so that it is not infectious (USDA and EPA regulated) and vegetable farms must keep infected water from contaminating their crops (FDA regulated).  All of this means following food safety procedures to the letter, but also in spirit.

Constant Romaine outbreaks are further evidence for the need for consistency in USDA and FDA food safety policies, and a reminder that calls for a single, united food safety agency have been coming for more than 40 years.  Surely, it’s time.

Paul Freedman.  American Cuisine: And How it Got that Way.  Liveright Publishing, 2019.

Paul Freedman is an historian at Yale who in recent years has taken on food history.  His previous book, Ten Restaurants that Changed America, was on my weekend reading list in 2016.

This one covers the history of cuisine in America, addressing basic questions such as “is there such a thing as American cuisine?,” “What happened to it?,” and “What is likely to happen to it?”

The chapters cover such things as culinary nostalgia, community cookbooks, industrial food, ethnic restaurants, and the food revolution.  My favorite chapter title: “Have your cake, choose from our fifteen fabulous flavors, and eat it too.”

It’s a good read.  Here is a sample from page 367:

Americans have been enthusiastic consumers of modern products.  It is not just that historically the United States was technologically precocious or that its citizens value convenience, although these are true.  The key factor is a peculiar attitude toward food.  Americans have attempted to apply ideas about health and efficiency to diet.  Obsessed with technological progress, anxious about time-saving, and worried about physical well-being, Americans for well over a hundred years have embraced scientific nutrition, industrial food, and convenience.  They have been willing to sacrifice tradition and regional variation in favor of standard brands and their array of flavor and style.  Infatuation with science, convenience, and variety require giving up the natural taste of food in favor of texture, color, multiplicity, and simplicity of preparation.  Quick, easy, and healthful have been more important than flavor.

This is also a beautiful book, printed on high-quality paper, in an attractive easy-to-read font, and lavishly illustrated with menus, recipes, and pictures of advertisements, book covers, places, and people, many of them in color.

Reading it made me want to re-read Laura Shapiro’s Perfection Salad and Something From the Oven, both cited by Freedman in his chapter titled “women and food in the twentieth century.”

The study: Potato ingestion is as effective as carbohydrate gels to support prolonged cycling performance.  Salvador AF, et al.  J Applied Physiology, 17 October 2019.

Conclusion: “Potato and gel ingestion equally sustained blood glucose concentrations and TT [time-trial] performance. Our results support the effective use of potatoes to support race performance for trained cyclists.”

Funder: The Alliance for Potato Research and Education, “a not-for-profit organisation funded by the potato industry in the US.”

Comment:  I learned about this study from an article in NutraIngrendients.com: “Powered by potato? Spuds ‘just as good’ as carb gels for athletic performance, says study.”

Despite my previous correspondence and interview with the editor of NutraIngredients, the article failed to mention the study’s industry sponsor.

This was especially disappointing because its sister publication, FoodNavigator.com, covered the same study but quoted the funding statement.

The study’s title and result should have triggered a look to see who paid for it.  Really?  Cyclists are supposed to carry potatoes with them to eat on long races?   Why would anyone other than potato sellers even think of such a thing?

Addition: But see comments from readers…

I was interested to hear this from Courtney Puidk, a dietitian:

Love your industry updates – BUT actually using potatoes as fuel has been a thing with cyclists for a long time. I have several friends and an ex who used baked potatoes as fuel during bike races and triathlons because potatoes are 99% glucose so they shoot through you fast, and they have lots of potassium and sodium so act as natural electrolytes. They fit nicely into the pockets of cycling jerseys and/or water bottle holders. And they’re cheap! Not to mention a whole food fuel source over some pricey, marketed sugar gel with lots of packaging.  Plenty of reasons to use potatoes as fuel!

And Simone Braithwaite, a reader from Australia, writes:

A friend of mine recently did the Comrades Marathon in South Africa. She has now done the 100km twice – once for each direction. Funny thing is, on the course the provided energy source is boiled potatoes (with salt). Runners actually carrying boiled potatoes along as they trudge this arduous race, apparently nibbling/sucking as they go.  In this developing world context I actually thought this was excellent as potatoes are an affordable and accessible food source for all. I also wondered how long this tradition would last – before multinationals got in with their ‘superior’ ultra processed products. Maybe this is one case where this study will be most useful!!!?

OK.  I concede.

I’ve been collecting items related to plant-based meat and dairy foods from the various newsletters I read.  I am having a hard time keeping up.  This is a super-hot topic with investors pouring money into these products.

Things are moving so quickly that Food Dive has established a plant-protein tracker to help readers keep up.

Even a quick scan of just the titles of these articles will make clear just how hot this area is.

Let’s start with the in-fighting.

• Impossible Foods CEO: Plant-based competitors ‘suck’ and stifle industry growth: Pat Brown, who started the California company eight years ago, said other offerings in the market only serve to reinforce the idea that faux meat options “are terrible.”

Here’s what he’s talking about.  I’ll bet they don’t agree.

• Nestlé’s Awesome Burger debuts in crowded plant-based meat space: Sweet Earth founders Kelly and Brian Swette discuss their relationship with the Swiss food giant, the creation of the product and why it will beat its competitors.
• Chickpeas: The next big protein source for plant-based meat? Nutriati unveils TVP:  Virginia-based Nutriati has commercialized what it claims is the world’s first textured chickpea protein, providing plant-based meat formulators with a Non-GMO protein source that rivals soy, wheat, and peas in the functionality and nutrition stakes, and could also simplify ingredients lists by removing the need to add methyl cellulose… Read 
• Ripple Foods launches ‘superfood’ milks, relaunches yogurts (‘we messed up’), explores new low-cost plant protein sources: Ripple Foods has debuted a new, improved line of creamy plant-based yogurt alternatives (following an abortive launch of a Greek-style product last year); unveiled a new line of ‘superfood’ plant milks infused with matcha, turmeric and acai; and built some IP around the extraction of protein from ‘secondary’ feedstocks such as sunflower meal… Read 
• What’s next beyond soy, pea, and wheat for plant-based meat? In conversation with ADM:  Soy, wheat, and peas currently dominate the plant-based meat market, but what’s next? FoodNavigator-USA caught up with Ana Ferrell (AF), VP of marketing, and Kurt Long (KL), commercial director of protein specialties and flexitarian solutions at ADM, to talk plant proteins… Read  
• Parabel USA unveils neutral-tasting, beige-colored protein hydrolysate from water lentils:  Parabel USA – best known for its green-hued ingredients from the ‘water lentil,’ a micro aquatic plant also known as duckweed/Lemna/Lemnaceae – has unveiled a neutral-tasting, beige-colored protein hydrolysate suitable for a wide range of applications from plant-based burgers to sports nutrition products… Read  
• Conagra Brands talks plant-based meat: ‘In 7-10 years we’re talking about a $30bn opportunity in the US’  Gardein has quadrupled in size over the past four years and is now the second largest brand in the meat-alternative space behind Morningstar with annual retail and foodservice sales topping $170m. And there is still a significant opportunity to grow in both channels, says brand owner Conagra Brands… Read  
• Atlantic Natural Foods: Shelf-stable is area of untapped opportunity for plant-based meat, poultry, seafood:  While the shelf-stable market for plant-based meats and eggs is small compared with the frozen and chilled segments, it represents an area of significant untapped opportunity, says Atlantic Natural Foods (ANF), which is gaining traction in this market with its Loma Linda and neat brands… Read  
• PowerPlant Ventures partner: ‘The plant-based milk market didn’t take off until they solved the taste issue; the same applies to plant-based meat’  Insect protein remains frustratingly niche, and cell-cultured meat – while groundbreaking – could be a tough sell. But plant-based meat is something mainstream consumers can understand and embrace, provided products truly deliver on taste and price, argues a co-founder of PowerPlant Ventures… Read  
• The ‘clean taste and smooth texture of almond protein are unparalleled in the protein space,’ says Blue Diamond:  Plant-based protein is a hot ingredient in the food industry right now, as formulators experiment with everything from mung beans to sacha inchi. But how does almond protein square up vs the competition?.. Read  
• Vegan start-up takes on mozzarella, parmesan and brie: ‘It’s all about the classics’:  Israeli food tech start-up Goodfoods is developing dairy-free alternatives to classic cheeses based on cashew nuts. It is ‘dairy reinvented’, founder Michal Peleg tells FoodNavigator… Read  
• MycoTechnology unveils texturized fermented vegetable protein for plant based meat applications:  >As the race to expand protein options for plant-based meats heats up, Colorado-based MycoTechnology has thrown its hat into the ring with a texturized version of PureTaste, a vegetable protein produced via the fermentation of pea and rice proteins with Shiitake mushroom mycelium (roots)… Read
• Tyson expands presence in plant-based sector with New Wave Foods investment: US processor Tyson Foods has completed an investment in plant-based shellfish business New Wave Foods… Read
• Tyson Foods launches plant-based range:  US processor Tyson Foods has launched its first range of plant-based and blended products… Read
• Hormel Foods unveils plant-based range: Hormel Foods has become the latest producer to enter the plant-based meat alternatives market with the launch of the Happy Little Plant brand… Read
• Plant-based and cell-based investment skyrockets: Investment in plant-based and cell-based meat alternative companies has grown significantly in the past two years, new research has shown… Read
• Cargill increases investment in pea protein business: US food giant Cargill has invested $75m in pea protein producer Puris to help it double capacity at its Minnesota site… Read
• Smithfield Foods enters plant-based market with Pure Farmland range: Smithfield Foods has thrown its hat into the US plant-based ring with the launch of a new soy-based portfolio… Read
• Thurston Butchers becomes the first in the UK to sell plant-based meat: Thurston Butchers in Suffolk has partnered with THIS to become the first UK butcher to sell plant-based meat alternatives… Read
• US plant-based market now worth $4.5bn: US retail sales of plant-based foods have grown 11% over the past 12 months, according to new data… Read
• Is plant-based reaching saturation? Innovation opportunities in a meat-free market: While certain plant-based categories are booming, others are lacking in innovation. So where do market opportunities in vegan product development lie? FoodNavigator hears from industry experts at Oatly, Bol Foods, and Sainsbury’s… Read

As for what the meat industry thinks of all this…

• Meat industry needs to ‘restore pride’: The meat industry has become a ‘pharmakon’ and needs to communicate its benefits to the public, according to a leading food expert… Read 

And the New York Times’ take on Big Meat’s getting in on this action.

I love the Sugar Association, the chief lobbying group for producers of sugar cane and sugar beets, for its endlessly creative ways of trying to convince that more sugar is good for us. [Note: High Fructose Corn Syrup is represented by a separate group, the Corn Refiners Association, which does much of the same.]

I was sent this account of  sugar-industry speeches at a symposium run by the American Sugar Alliance, another trade group.

What to do about all those pesky “eat less sugar” messages?  According to one public relations speaker,

The fact that sugar comes from a plant is a positive for consumers…The terms “real” and “pure” create positive associations in consumers’ minds…Consumers believe that honey is “the most healthy and natural” of sweeteners and that high-fructose corn syrup is “not real.”

Only 30% think sugar is naturally grown…A key message should be that “sugar comes from a plant—like sugar beets or sugar cane.  It’s grown on a farm and it’s minimally processed.

As always, you can’t make this stuff up.

I love “free-from” labels (no sugar, no salt, no GMOs, no gluten, etc).  My first question is always “OK, so what IS in them?”

But “free-from” works for marketing, as these articles show.

Special Edition: The rise of free from

What is driving the free from trend – grain-free, gluten-free, lactose-free, egg-free, dairy-free, sugar-free, fat-free and even free from additives, animal products and unrecyclable properties – and will it have legs?

Research shows consumers perceive free from (and clean label) products to be healthier and are synonymous with the wider trend of sustainability and social responsibility. However, the big challenge for producers remains to create products that have the same texture, taste and mouthfeel as regular products. Despite their desire for more natural foods, consumers are not prepared to sacrifice these ideals.

We examine the ingredients being developed to accommodate the consumer’s growing penchant for healthy snacking driving the growth of alternatives to traditional snack ingredients.

• Potassium bromate in bread: Outlawed in Europe, but considered safe in America: Bread has been baked for millennia using the same basic ingredients – flour, yeast, salt and water. However, what many Americans may not know is that some of their breads may also contain ingredients that are banned in many countries, including the EU and Canada… Read
• Will low FODMAP be the new gluten-free?  Industry trend watchers have hinted that interest in following a Low FODMAP lifestyle could grow in popularity to rival the gluten free trend… Read
• Overcoming the challenge to create vegan baked goods without compromising on taste and texture: Verity Clifton, applications technologist at specialist ingredients company Thew Arnott, looks at the challenges facing food makers of vegan products regarding texture and sugar… Read
• When product innovation, legal compliance and marketing collide: The labeling challenges of the vegan trend: Marjolein Regelink, international regulatory advisor at food labelling compliance expert Ashbury Labelling, looks at the challenges of labeling snack products like vegan chocolate… Read
• ‘The sky’s the limit’ for Kelloggs’ vegan jerky: The US cereal and snack giant unveiled Leaf Jerky at Natural Products Expo East in Baltimore, Maryland, earlier this month, mooted to appeal to vegan, vegetarians and flexitarians alike… Read
• Kind Healthy Snacks fingers synthetic dyes for retail failure of its Fruit Bites: Kind is pulling its line of better-for-you fruit snacks – made without dyes – from store shelves because of poor sales, noting kids ‘prefer to eat snacks that resemble candy gems.’.. Read
• At IBIE, Bartek hopes malic and fumaric acid can win over mass-scale artisan bread: The Canadian acidulant producer presented its ingredients at the International Baking Industry Exposition (IBIE) for the first time, following a refreshed marketing approach and private equity acquisition… Read
• Mondi, BASF & COROOS create prototype stand-up pouch from recycled plastic: Mondi, BASF and COROOS, a European company in the preservation of fruits, vegetables and pulses have produced a stand-up pouch that is safe for food contact, partly made with raw material, derived from chemically recycled plastic… Read