A new, first-of-its-kind study has identified unique and potentially beneficial interactions between certain low and no calorie sweeteners, including stevia, and the human gut microbiota. Tate & Lyle PLC, a world leader in ingredient solutions for healthier food and drink, partnered with Cryptobiotix, pioneers in preclinical gastrointestinal research, on the study.

Dr. Davide Risso, molecular biology specialist and Tate & Lyle’s Head of Nutrition Research, led the project to explore the potential impact of certain low and no calorie sweeteners on the gut environment in both healthy individuals and those with type 2 diabetes. The research involved taking samples from co-living adults consuming a similar diet – to lower the potential variation introduced by differences in long-term diet, a major driver of microbiota composition. The doses of low and no calorie sweeteners used were based on actual intakes, regulations and amounts that are generally included in foods and beverages during different timepoints.

Results from the pre-clinical study, published in the leading peer reviewed, open-access journal the International Journal of Food Sciences and Nutrition, found that some of the studied low calorie and no calorie sweeteners had no impact on the gut microbiota, while others had potential beneficial health effects.

Using Cryptobiotix’s cutting-edge SIFR^® (“cipher”) technology to recreate the gut environment outside of the human body, the research partners found that sweeteners, such as sucralose, do not impact the microbial composition of the gut. Furthermore, other sweeteners, including stevia, have a beneficial impact on the gut microbiota as they were found to be easily fermented and increase the density of certain health-supporting bacteria, with the production of short-chain fatty acids.

The study adds to the strong scientific evidence demonstrating the beneficial role low and no calorie sweeteners can play when used as a part of a balanced diet. Assessments of additional low and no calorie sweeteners, including allulose and erythritol, are being completed and details will be shared in due course.

Dr. Davide Risso, Tate & Lyle’s Head of Nutrition Research, said:
“In this study, the low and no calorie sweeteners we have assessed are shown to have either no impact on the gut microbiota or to offer potential health benefits beyond their established sugar and calorie reduction benefits. Human clinical trials will be required to confirm the potential health benefits. At Tate & Lyle, we’re committed to advancing understanding around the role of low and no calorie sweeteners in the diet and sharing knowledge in this emerging field as a purpose-led, science-driven company.”

Dr Pieter Van den Abbeele, Cryptobiotix’s Chief Scientific Officer, said:
“Cryptobiotix was founded with the ambition of providing accurate insights into the impact and behaviour of ingredients in relation to the gut microbiome. This study provides much-needed evidence to consider the potential benefits of sweeteners individually, rather than as a uniform whole. The robustness and validation work that went into the SIFR® technology used, allowed us to pinpoint specific health-promoting pathways in relation to specific low and no calorie sweeteners.”

^*In ex vivo studies, living tissues are directly taken from a living organism and studied in a laboratory with minimal alterations to the organism’s natural conditions.

Der Beitrag New ex-vivo study on low and no calorie sweeteners finds positive impact or no impact on human gut microbiota erschien zuerst auf FRUIT PROCESSING magazine.

The study, published in the International Journal of Food Sciences and Nutrition*, compared the most popular shop bought orange juices in the UK, Germany, France and Spain against freshly squeezed ‘Navelina’ oranges. It found that while home squeezed juice contains more vitamin C than shop-bought equivalents, this degrades significantly over time and is expected to reach shop bought juice levels after a week.

The study also established that shop bought orange juice contains 94 % of European recommendations for daily vitamin C intakes – set at 90 mg for men and 80 mg for women – meaning only a minor impact on consumers from a nutritional standpoint.

Vitamin C, found in fruits and vegetables, is essential for human health since it can’t be synthesised by the body and is involved in many biochemical functions including immunity, neutralising free radicals, iron absorption, bone formation and synthesis of collagen. Low intakes can be noticed as poor wound healing and gum inflammation.

Lead scientist in the study, Dr Cristina Viguera from the Department of Food Science and Technology at CEBAS-CSIC, said: “Our research indicates that there’s limited nutritional advantage to spending time home squeezing oranges when you can obtain similar levels of polyphenols and most of the vitamin C you need from a good quality shop bought version.

“We also found that shop bought orange juices preserve their bioactive compounds during storage and the brand, country or manufacturing process made little difference to the polyphenols or vitamin C. Overall, orange juice is still a rich source of vitamin C whether it’s freshly squeezed or purchased”.

*Salar et al. (2024) Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100 % orange juices from four European countries. https://pubmed.ncbi.nlm.nih.gov/38230429/.

Der Beitrag Shop bought orange juice contains same levels of bioactive compounds as freshly squeezed and delivers more than 90 % of our vitamin C needs in one glass, new study finds erschien zuerst auf FRUIT PROCESSING magazine.

The health effects of 100 % fruit and vegetable juices (FVJ) represent a controversial topic. FVJ contain notable amounts of free sugars, but also vitamins, minerals, and secondary compounds with proven biological activities like (poly)phenols and carotenoids. The review aimed to shed light on the potential impact of 100 % FVJ on human subject health, comprehensively assessing the role each type of juice may have in specific health outcomes for a particular target population, as reported in dietary interventions. The effects of a wide range of FVJ (orange, grapefruit, mandarin, lemon, apple, white, red, and Concord grapes, pomegranate, cranberry, chokeberry, blueberry, other minor berries, sweet and tart cherry, plum, tomato, carrot, beetroot, and watermelon, among others) were evaluated on a series of outcomes (anthropometric parameters, body composition, blood pressure and vascular function, lipid profile, glucose homeostasis, biomarkers of inflammation and oxidative stress, cognitive function, exercise performance, gut microbiota composition and bacterial infections), providing a thorough picture of the contribution of each FVJ to a health outcome. Some juices demonstrated their ability to exert potential preventive effects on some outcomes while others on other health outcomes, emphasising how the differential composition in bioactive compounds defines juice effects. Research gaps and future prospects were discussed. Although 100 % FVJ appear to have beneficial effects on some cardiometabolic health outcomes, cognition and exercise performance, or neutral effects on anthropometric parameters and body composition, further efforts are needed to better understand the impact of 100 % FVJ on human subject health. …

Please download the Open Access article under: www.cambridge.org

(Source: Cambridge University)

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Cellular horticulture, agriculture and aquaculture, the production of plant, meat and seafood products in vitro, is at the cutting edge of food technology worldwide. By growing food from cells in the laboratory there are opportunities to use fewer resources and improve the environmental impact of food production.

Food by Design programme leader, Plant & Food Research scientist Dr Ben Schon says there’s a great deal of interest and development in controlled environment and cellular food production systems, with more than 80 companies worldwide looking to commercialise lab-grown meat and seafood.

“Cellular horticulture currently has a smaller profile than cellular agriculture and aquaculture, but we believe this is a really exciting area of science where we can utilise our expertise in plant biology and food science to explore what could become a significant food production system in the future.”

Ben Schon says the team is now 18 months into the five-year long Food by Design programme, which is funded through Plant & Food Research’s internal Growing Futures investment of the MBIE Strategic Science Investment Fund. The research has also gained support from New Zealand company Sprout Agritech, having recently being accepted into their accelerator program designed for agrifoodtech start-ups.

Dr Schon says initial trials have used cells harvested from blueberries, apples, cherries, feijoas, peaches, nectarines and grapes. Much like lab grown meats, the challenge is to create an end product that is nutritious and has a taste, texture and appearance that consumers are familiar with.

“In order to grow a piece of food that is desirable to eat, we will need more than just a collection of cells. So we are also investigating approaches that are likely to deliver a fresh food eating experience.”

“The aim isn’t to try and completely replicate a piece of fruit that’s grown in the traditional way, but rather create a new food with equally appealing properties.”

As well as exploring the viability of cellular horticulture as a future tool for food production, Dr Schon says the research also aims to provide better understanding of fruit cell behavior – these insights could help breed better fruit varieties that would also benefit the traditional growing methods being used by New Zealand’s horticultural sector.

This cellular horticulture research fits within Plant & Food Research’s Hua Ki Te Ao – Horticulture Goes Urban Growing Futures Direction, which is focused on developing new plants and growing systems that will bring food production closer to urban consumers.

“Globally, we are seeing rapid growth in both the vertical farming, controlled environment growing as well as cell-cultured meat spaces. It’s possible that cell-cultured plant foods could be a solution to urban population growth, with requirements for secure and safe food supply chains close to these urbanised markets,” says direction co-leader Dr Samantha Baldwin.

Der Beitrag Lab grown fruit – scientists aim to break new ground with cellular horticulture research erschien zuerst auf FRUIT PROCESSING magazine.

Smart Cups, a pioneering sustainability-driven technology company behind innovative ingredient printing announced the publication of a new research study in the esteemed journal Resource, Conservation & Recycling. The study, titled “Reducing life cycle material, energy and emissions for liquid consumer products through printing,” conducted by UCLA’s Institute of the Environment and Sustainability and authored by Professor Deepak Rajagopal, has brought to light the remarkable potential of Smart Cups Technology in transforming the consumer-packaged goods industry and contributing to a greener future.

“The technology that Smart Cups has pioneered has the potential to drastically reduce the environmental burden of beverages and several other liquid products through a reduction in total packaging and transportation across the product lifecycle,” said Professor Deepak Rajagopal. “The implications of this research extend beyond the consumer-packaged goods industry. Major companies, including industry giants like Pepsi, Coke, and Proctor and Gamble, could benefit from Smart Cups’ ground-breaking approach to delivering products more sustainably. Embracing this innovation can help such large corporations achieve sustainability goals and become leaders in eco-friendly practices”.

The study focuses on the profound environmental benefits of Smart Cups Technology which enables direct printing of consumer product ingredients onto surfaces, leading to substantial reductions in packaging materials, energy consumption, carbon emissions and overall environmental burdens. The study unveils the far-reaching implications for not just the beverage industry, but also the consumer-packaged goods industry as whole, promising to revolutionise distribution logistics and minimise environmental impact.

Key highlights from the study include:

• The study’s findings show that a single Class 6 or 7 beverage truck packed with Smart Cups can accommodate a staggering 21 times more beverage volume than PET bottles and 31 times than glass bottles.
• Smart Cups printed on PLA cups, when paired with tap water, result in 20 % less packaging materials than aluminum, 40 % less than plastic, and an impressive 90 % less than glass-based packaging.
• This reduction in packaging translates into a 23 % to 48 % decrease in lifecycle primary energy and a 40 % to 57 % decrease in global warming potential. With biogenic carbon credit for landfilled PLA, the reductions reach an impressive 50 % to 70 %.

Smart Cups Technology is the first of its kind, revolutionising the delivery of liquid consumer products and minimising their environmental impact. This research not only amplifies the positive impact Smart Cups Technology can have on the world but also strengthens the validation of its significant benefits by reshaping the consumer products industry. By eliminating the need for bulky packaging materials, such as PET bottles or glass containers, Smart Cups optimise beverage payload, allowing for substantially higher volumes to be transported within the same truck weight limits. This breakthrough not only enhances logistical efficiency but also reduces the carbon footprint associated with transportation, as fewer trucks are required to transport the same amount of beverage.

The implications of this research extend far beyond the immediate benefits of increased payload capacity. By revolutionizing beverage transportation, Smart Cups are poised to transform the entire industry landscape, introducing a new era of sustainability and efficiency. With the potential to streamline distribution networks and reduce reliance on fossil fuels, Smart Cups offer a visionary solution to the pressing environmental challenges faced by the beverage sector.

The UCLA study underscores the profound impact of Smart Cups on beverage transportation, highlighting the unparalleled payload capacity that this innovative packaging technology provides. As industry leaders and consumers alike seek more sustainable and efficient solutions, Smart Cups stands at the forefront of a transformative movement. The researchers at UCLA are confident that their findings will inspire further exploration and adoption of Smart Cups within the beverage industry, ultimately leading to a greener, more efficient future.

To access the full article and learn more about the study, please visit: https://www.sciencedirect.com/science/article/abs/pii/S0921344923001866?dgcid=author

Der Beitrag UCLA study highlights Smart Cups’ revolutionary technology reducing environmental impact of liquid consumer products erschien zuerst auf FRUIT PROCESSING magazine.

You can download the complete research article for free under: https://www.hindawi.com/journals/ijo/2023/7458190/

¹H. W. Yeom, C. B. Streaker, Q. H. Zhang, and D. B. Min, “Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization,” Journal of Agricultural and Food Chemistry, vol. 48, no. 10, pp. 4597–4605, 2000.

Copyright 2023 Peter Osei-Wusu Adueming et al

Der Beitrag A feasibility study on monitoring shelf life of bottled natural fruit juice using laser-induced autofluorescence erschien zuerst auf FRUIT PROCESSING magazine.

Most ONS are milky beverages, but recent years have seen juice-style drinks emerge as a fresh-tasting alternative. However, such products remain niche, accounting for just 3.7 % of adult liquid ONS launches over the past five years.* One reason for this might be that the average protein content of ONS juice-style drinks is just 4.2 g per 100 g.

Arla Foods Ingredients has now created a solution that makes it possible to increase the level of protein in ONS juice-style drinks to 7 % without compromising on taste or mouthfeel. The new concept incorporates Lacprodan^® BLG-100, a 100 % pure beta-lactoglobulin with an outstanding nutritional profile. It contains 7 g of protein per 100 g and is high in essential amino acids, including leucine (1.13 g per 100 g).

Juice-style medical drinks made with Lacprodan^® BLG-100 are an excellent source of protein and energy. The new solution is fat-free and the use of BLG-100 enables very low viscosity and stability over shelf life. In addition, it tastes less astringent than typical ONS juice-style products and provides a more pleasant mouthfeel, encouraging compliance in medical nutrition.

*Innova Market Insights

Der Beitrag Arla Foods Ingredients squeezes more protein into juice-style supplements erschien zuerst auf FRUIT PROCESSING magazine.

The ambitious project launching today in collaboration with the University of East Anglia, SBF GB&I, Suntory Holdings Limited and Soil Ecology Laboratory will take place across much of the 60 hectares of blackcurrant production at Gorgate Farm in Norfolk, UK, which has been growing blackcurrants for Ribena since the 1950s.

As part of Suntory Group’s overall ambition to support crop resilience and reduce carbon emissions from its supply chain, this project aims to reduce scope 3 greenhouse gas emissions from blackcurrant production and improve soil health so that it can support plant resilience and increase the amount of carbon it can sequester.

The project will focus on minimising external inputs while improving soil health, plant nutrition and environmental protection through:

1. Sap sampling to better understand and optimise blackcurrant plant nutrition – the theory being macro and micro-nutrient imbalances affect plant resilience and attack by pests and diseases
2. Utilisation of novel and organic inputs (both fertiliser and crop protection) to replace conventional inputs
3. Creation of diverse alleyway swards to feed the soil and increase carbon
4. Improvements to soil health and carbon sequestration through the utilisation of compost extracts to restore soil microbiology

The pilot project will launch in April 2023, backed by investment from Suntory Holdings Limited for at least three years. However, it is hoped that the principles and learnings developed will lead to a step change in sustainable production not just in blackcurrant but for many other crops well into the future. Creating a blueprint that could support other growers as they start their regenerative agriculture journey.

The project will use the widely adopted Cool Farm Tool to quantify the on-farm greenhouse gas emissions and soil carbon sequestration. This will ensure accurate and consistent carbon reporting. The wider results it is hoped will be reported via peer-reviewed scientific papers charting the project’s findings.

Der Beitrag Norfolk farmer launches bold regenerative farming project on Ribena blackcurrant farm erschien zuerst auf FRUIT PROCESSING magazine.

An estimated 22 % of fruit and vegetables are lost every year during or immediately after harvest. Much of global food waste therefore occurs at the beginning of the value chain, long before products reach the market.

Through its activities, VOG Products contributes to reducing this phenomenon, thanks to its business model, to efficient planning and the significant technological investments made in recent years. The South Tyrolean producer organisation is one of the largest in the sector in Europe and processes about 70 – 80 % of the Italian industrial apple harvest (20 % of the Trentino-South Tyrol harvest).

The validity of the anti-waste model adopted by VOG Products is demonstrated by a recent scientific study conducted by Christian Fischer, Professor of Agricultural and Food Economics at the Free University of Bolzano, which was also presented at the 2022 International Horticultural Congress in Angers (France).

In the study, titled “The apple processing cooperative VOG Products as a role model for minimising post-harvest crop losses – an empirical case study from South Tyrol, Italy”, Professor Fischer demonstrates how VOG Products significantly contributes to reducing harvest and post-harvest losses in the apple production chain. While internationally apple wastage averages 20 % of the harvest volume, with VOG Products food loss in Italian apples drops to 6 – 10 % (depending on the year).

“Food waste is not inevitable,” comments Christoph Tappeiner, CEO of VOG Products. “With good organisation and investment in innovation along the supply chain, product losses can be significantly reduced, providing a triple win for producers, consumers and the environment.”

The FAO specifically refers to food loss as “the waste of edible food in the production, post- harvest and processing stages of the food chain”. Besides the wastage of the food itself, food loss also entails environmental costs in the form of loss of land, water, factors of production and labour, and leads to greenhouse gas emissions that contribute to global warming.
For VOG Products, food loss already starts with the company’s mission statement: apples destined for industrial processing are those with minor quality defects (too big, too small or not enough colour) or do not meet the quality standards of fresh fruit, and therefore cannot be sold on the table apples market.

“VOG Products is an international model for minimising harvest and post-harvest losses in the apple supply chain,” remarks Prof. Fischer. “VOG Products also generates significant added value for members in the region by giving them a fair and sustainable payout price.”

Growers who deliver their apples to VOG Products’ members (VOG, VIP, La Trentina and 18 cooperatives) receive an average of 4,000 euro per head or 1,400 euro per hectare for their apples for processing. The producer organisation also creates jobs for around 210 employees. The industrial fruit enhancement strategy pursued in recent years strengthens the region’s high-quality image of table apples, based on a win-win approach that rewards all operators along the supply chain. Generating value for the economy, people and the planet.

Der Beitrag Food loss, the virtuous example of VOG products erschien zuerst auf FRUIT PROCESSING magazine.

Tetra Pak has commenced ground-breaking research towards advancing fibre-based sustainable food packaging, in collaboration with MAX IV – the most modern synchrotron¹ radiation laboratory in the world. The research aims to uncover fresh insights into the nanostructure of fibre materials, with the first application to optimise the composition of materials used for paper straws.

This is the very first industrial research and development experiment at ForMAX, a brand new research station dedicated to studying materials from the forest, located at the MAX IV Laboratory in Lund, Sweden.

As the global demand for safe, nutritious food intensifies, and the scarcity of raw materials increases, the need to develop more sustainable packaging solutions that use less of these scarce resources has become urgent. New materials based on paper will bring novel opportunities, but they need to remain food safe, recyclable, be more durable against liquids and humidity, while meeting the increased sustainability demands.

Eva Gustavsson, Vice President Materials & Package, Tetra Pak, says: “A fundamental understanding of the structure and properties of materials is crucial as we work towards developing the package of the future. Our ambition is to provide the world’s most sustainable food package, and experiments at ForMAX will clearly support us in this mission.

“The package of the future needs to be fully recyclable and have a low environmental impact. Using renewable materials and increasing the use of fibre-based material within packages will be vital. With this research, Tetra Pak is helping to uncover fresh insights into plant-based materials as a basis for future innovations.”

Kim Nygård, Manager, ForMAX beamline, MAX IV says: “The experiment conducted at ForMAX is a milestone for both academia and industry. The research station is the first of its kind and will facilitate both fundamental and applied industrial research on how new, sustainable materials can be used going forward. We are proud to support Tetra Pak in its development of sustainable packaging materials for the future.”

About Tree search
The construction of ForMAX has been funded by the Knut and Alice Wallenberg Foundation, and the operating costs are funded by the industry through Treesearch, a national collaborative platform for academic and industrial research in new materials from the forest. As an industrial partner in Treesearch, Tetra Pak is one of the initiators and facilitators of ForMAX.

¹Synchrotron radiation is the electromagnetic radiation emitted when charged particles travel in curved paths perpendicular to their velocity

Der Beitrag Tetra Pak commences first-of-its-kind research into fibre-based food packaging erschien zuerst auf FRUIT PROCESSING magazine.

Although the emergency due to the pandemic is luckily decreasing at a global level, COVID-19 continues to be the focus for several scientific analysis. Quercetin Phytosome^® has been the object of several human studies in the last two years¹ – the most recent one issued in January 2023² – which demonstrated that this ingredient, in combination with standard care, when used in early stage of COVID-19, could aid in ameliorating the early conditions and helps keeping the immune system strong, mildening the symptoms and optimising the timing of molecular test conversion from positive to negative.

The most recent study involved a larger group of subjects (100 subjects consisting of 50 people in the quercetin group and 50 ones in the control group) completing the preliminary data anticipated and published in 2021.

Antonella Riva, Head of Product Innovation and Development & LCM of Indena S.p.A, commenting the study “Quercetin as a possible complementary agent for early-stage COVID-19: Concluding results of a randomised clinical trial” by Di Pierro et al., explains: “This randomised clinical trial investigated the possible adjuvant effect of an oral quercetin supplementation in mild to moderately symptomatic COVID-19 outpatients. The results revealed that subjects who received quercetin in addition to standard care, cleared the virus better (tested negative for SARS-CoV-2) and had milder symptoms as compared to the people who received the standard care alone. Moreover, participants in the quercetin group also showed statistically significant improvement in the serum levels of inflammatory biomarker LDH. Also the outcomes of our last study then – adds Riva – suggest possible quercetin supplementation effectiveness in the early-stage mild to moderately symptomatic COVID-19 outpatients and may help in optimising the clearance of the SARS-CoV-2 infection, mildening of the symptoms and modulation/control of the host’s inflammatory response. The study also supports the safety of quercetin supplementation in subjects with COVID-19 which has an unpredictable and complex course and hence may be potentially used as an adjuvant alongside routine care in the management of mild to moderate symptoms of COVID-19”.

“We keep devoting resources to clinical research with the aim to get stronger and stronger scientific evidences about Indena’s ingredients. We’re very happy and proud to see such results from our Quercefit^® and to give our contribution in helping people’s health which has had to face one of the most serious pandemics in recent years” adds Stefano Togni, Chief Commercial Officer of Indena S.p.A.

Quercetin, a flavonol not naturally present in the human body, is the most abundant polyphenol in fruits and vegetable and is widely used as a dietary supplement to boost the immune system and in general to promote a healthy condition. Quercetin is characterised by crucial pharmacological properties including, antioxidant and immune-protective effects, which allows it to be a potential candidate to support all unpleasant conditions.

¹Di Pierro et al., Possible Therapeutic Effects of Adjuvant Quercetin Supplementation Against Early-Stage COVID-19 Infection: A Prospective, Randomized, Controlled, and Open-Label Study, International Journal of General Medicine 2021:14 2359–2366. https://www.dovepress.com/possible-therapeutic-effects-of-adjuvant-quercetin-supplementation-aga-peer-reviewed-fulltext-article- IJGM https://pubmed.ncbi.nlm.nih.gov/34135619/
Di Pierro et al., Potential Clinical Benefits of Quercetin in the Early Stage of COVID-19: Results of a Second, Pilot, Randomized, Controlled and Open-Label Clinical Trial, International Journal of General Medicine 2021:14 2807–2816. https://www.dovepress.com/potential-clinical-benefits-of-quercetin-in-the-early-stage-of-covid-1-peer-reviewed-fulltext-article-IJGM Rondanelli et al., Promising Effects of 3-Month Period of Quercetin Phytosome^® Supplementation in the Prevention of Symptomatic COVID-19 Disease in Healthcare Workers: A Pilot Study 2022: 12 66 https://pubmed.ncbi.nlm.nih.gov/35054459/
²Di Pierro et al., Quercetin as a possible complementary agent for early-stage COVID-19: Concluding results of a randomized clinical trial, Front. Pharmacol. 13:1096853. doi: 10.3389/fphar.2022.1096853

Der Beitrag New clinical evidences confirm: Quercetin Phytosome® is a natural help for an optimised recovery from covid-19 erschien zuerst auf FRUIT PROCESSING magazine.

The research paper elaborates on previous findings that showed 300 mgs. of BeniCaros accelerated immune responses and significantly reduced the severity and duration of symptoms in a study of 146 healthy human subjects following a controlled challenge with a common cold virus. These latest data demonstrate that BeniCaros, a soluble prebiotic carrot fiber known scientifically as Rhamnogalacturonan-I or cRG-I, significantly reduced individual cold symptoms and helped subjects feel better and maintain their quality of life. The paper is titled, “Effects of Dietary Supplementation with Carrot-Derived Rhamnogalacturonan-I (cRG-I) on Accelerated Protective Immune Responses and Quality of Life in Healthy Volunteers Challenged with Rhinovirus in a Randomized Trial.”

“Subjects taking BeniCaros felt considerably better and reported significant reductions in common cold symptoms, including a runny nose, sore throat, coughing and feeling tired, compared with the placebo group,” said Ruud Albers, Ph.D., NutriLeads founder and Chief Scientific Officer. “The BeniCaros group also reported significantly better quality-of-life scores than the placebo group, including the ability to think clearly, exercise and accomplish daily activities and work inside and outside the home.”

BeniCaros has a dual mode of action that trains the immune system to respond faster, preparing innate immune cells for a heightened state of readiness, and selectively increases beneficial gut microorganisms and their metabolites that support immune responses.

“Our research shows that BeniCaros supports and accelerates healthy immune responses when they are needed most,” said Joana Carneiro, NutriLeads Chief Executive Officer. “These latest data illustrate the ways in which BeniCaros helps individuals live their lives so nothing slows them down.”

Study design

In the randomised, double-blind, placebo-controlled trial, 146 healthy adults were given either BeniCaros or a placebo for eight weeks, after which they were exposed to a standardised dose of a mild rhinovirus via the nose. Researchers utilised blood, fecal and nasal fluid samples to count immune cells, track blood markers, measure immune responses and investigate gene expression. In addition, a validated clinical questionnaire was used to evaluate common cold symptom severity and quality of life.

Subjects were asked to complete the Wisconsin Upper Respiratory Symptom Score-21 (WURSS-21) questionnaire every morning for two weeks starting the day before infection. WURSS-21 is comprised of 21 questions divided into three sections: total score and “how well do you feel today?”, upper respiratory tract infection symptoms, and quality-of-life questions to assess the impact of a common cold on daily activities.

Study results: BeniCaros reduced severity, duration & impact of cold symptoms

Subjects taking 300 mgs. of BeniCaros reported statistically significant reductions in symptom severity (20 – 33 %) and duration (28 – 43 %) compared with the placebo group, based on the total WURSS-21 over 13 days post infection. BeniCaros subjects experienced a lower peak value in severity (day 3) and lower impact (10 – 30 %) of a variety of common cold symptoms, including runny nose, sore throat, cough and feeling tired.

BeniCaros also significantly reduced the negative impact of a common cold on quality of life. In comparison with the placebo group, BeniCaros subjects reported that their colds interfered 10 – 30 % less with their quality of life. Key measurements included the ability to think clearly, walk, climb stairs, exercise, accomplish daily activities, work inside and outside the home and live their personal lives.

Biological study data show BeniCaros supports a cascade of protective immune responses in the presence of a health challenge. BeniCaros accelerated local and systemic immune response biomarkers, including critical anti-viral interferon gene expression and mobilisation of innate immune cells to the site (nasal cavities) of the challenge. Ex vivo stimulation of whole blood samples demonstrated that BeniCaros enhanced the function of natural killer cells, which play an important role in the early innate immune response to virus infections. Importantly, systemic immune responses following BeniCaros supplementation were unchanged in the absence of an immune challenge.

“BeniCaros trains the immune system to be ready to respond when it is challenged,” said Dr. Albers. “It does not lead to broad, non-specific activation of the innate immune system. It is important that immune-support products designed to be taken long term do not stimulate or boost the immune system unnecessarily.”

Der Beitrag BeniCaros accelerates protective immune responses and helps healthy individuals maintain quality of life, new clinical data finds erschien zuerst auf FRUIT PROCESSING magazine.

The programme is funded through the Department for Business, Energy and Industrial Strategy’s (BEIS)£1 billion Net Zero Innovation Portfolio, which aims to accelerate the commercialisation of innovative clean energy technologies and processes through the 2020s and 2030s.

The H2Juice project has been awarded £372,931 of funding from the BEIS£26 million Industrial Hydrogen Accelerator Programme (Stream 2A), to demonstrate the feasibility of end-to-end industrial fuel switching to hydrogen. The study will take five months with the possibility to awarded further funding in the subsequent Stream 2B, to conduct further engineering and a demonstrator.

The feasibility study will also investigate the ability to utilise different blends of hydrogen with natural gas, enabling the transition to fuel switching and demonstration of system flexibility.

Costain Energy Sector Director, Matt Browell-Hook, said “I’m delighted that our H2Juice project has been selected under the Government’s hydrogen accelerator programme. Costain has been active for a number of years in the development of hydrogen schemes across the UK and this recent award is a great reflection of the hard work our energy teams have been involved in.”

This project builds on a similar study carried out with Welsh Water to evaluate the feasibility of converting waste gases from the sewage treatment process to produce fuel grade hydrogen, which could power local fleet vehicles.

Der Beitrag Costain awarded funding for innovative hydrogen project erschien zuerst auf FRUIT PROCESSING magazine.

In a survey commissioned by specialist PR consultancy Ingredient Communications, a quarter of respondents (24.9 %) said they had stopped buying a food or beverage product in the previous three months due an increase in price. This is significantly higher than 10 months earlier in late 2021, when the same survey found that 17.6 % of shoppers had traded out of a product because it had become too expensive.

The research, conducted by SurveyGoo, also found that nearly half of respondents (48.4 %) had purchased a product less often, compared with 36.5 % previously. More than half (50.9 %) said they had bought less of a product, compared with 40.8 % before, while 57.8 % said they had switched to a cheaper brand, compared with 47.5 % in 2021.

Retailer brands have benefited from the squeeze, with 35.6 % of respondents saying they had switched to an own label version of a product, versus 25.8 % in the previous survey.

SurveyGoo polled 1,000 consumers in the USA and UK during the first week of October 2022. The previous survey was carried out in early December 2021 when inflation was already on the rise. Since then, prices have soared even higher. Year on year inflation in the UK’s food and beverage category was 14.6 % in September this year.1 In the US, inflation for food consumed in the home was recorded at 13 % over the same period.2

Nearly all respondents to the latest survey (98.1 %) said they had noticed food and beverage prices rising in the previous three months, compared with 94.2 % in the 2021 survey.

Richard Clarke, Managing Director of Ingredient Communications, said: “Since we first conducted our price sensitivity survey in December 2021, the war in Ukraine has exacerbated an already volatile situation. As well as difficulties sourcing certain raw materials, fuel costs have gone through the roof. With winter on the way in the western hemisphere, and no sign of Russia backing down, demand for energy will spike and it’s hard to see any short-term easing of the inflationary pressures that food companies and consumers are facing.”

He continued: “In manufacturing, it’s tempting to look for quick fixes to cut costs but in the food industry there are always risks to this. Consumers are very attuned to recipe changes and pack size reductions and social media means news of these can spread fast. At Ingredient Communications, we’ve always advocated using high quality ingredients that differentiate a product. But in these challenging times, it’s also worth talking to your ingredients suppliers to see how they can help. Many have extensive formulation expertise and might be able to advise on how to reduce input costs without compromising on quality or losing brand equity and consumer trust.”

1https://www.ons.gov.uk/economy/inflationandpriceindices/bulletins/consumerpriceinflation/september2022#notable-movements-in-prices
2https://www.bls.gov/news.release/cpi.nr0.htm#:~:text=percent%20in%20September.-,The%20index%20for%20all%20items%20less%20food%20and%20energy%20rose,items%20less%20food%20and%20energy.

Der Beitrag Soaring food prices are forcing more consumers to make sacrifices, research shows erschien zuerst auf FRUIT PROCESSING magazine.

The University of Aberdeen’s Rowett Institute has been awarded £1.6m funding from UK Research and Innovation (UKRI) and the Biotechnology and Biological Sciences Research Council (BBSRC) to carry out the project, which will investigate how issues around poverty, food insecurity and obesity may affect shopping habits.

The data will be gathered from participants from across the UK who will be sharing their experience of living with food insecurity and obesity, and also working with a large UK retailer to study the shopping habits of around 1.6m consumers.

The three-year study will bring together a panel of consumers, policy makers, charities, food and drink producers, processors, and retailers, as well as expert academics to advise, co-develop and test strategies that can support future transformation within the UK food system. The results of the research will be made publicly available at the end of project.

As part of the project, and as the only food and drink ingredient solutions supplier on the panel, Tate & Lyle will provide industry insight on reformulation, as well as share their expertise on nutrition.

Dr Kavita Karnik, Global Head, Nutrition & Regulatory Affairs at Tate & Lyle, said: “We are delighted to be able to offer our guidance, expertise and know-how for this important piece of research.

“We are a science-led organisation which helps big and small brands all over the world make food and drink healthier and tastier. Driven by our purpose of ‘Transforming Lives through the Science of Food’, we believe this research is essential to better understand food systems in the UK and provide real-world strategies of how dietary inequalities can be addressed within the food retail sector in an environmentally friendly way.”

Professor Alexandra Johnstone, Rowett Institute, added: “With the cost-of-living crisis it is only going to get harder for people to make healthy food choices, particularly those who are living with obesity and food insecurity. This is a vital piece of research, and we are very much looking forward to working with this excellent team on this extremely important topic.”

Der Beitrag Tate & Lyle supports new research to improve understanding of healthier, more sustainable food choices erschien zuerst auf FRUIT PROCESSING magazine.

In this document, members of the IFU and Sustainability Working Group have provided examples of how they see any or all of these areas are addressed. It is essentially a collection of the practical inroads which companies and regions are making in moving towards the fulfilment of the aspirations of sustainability of our industry.

The IFU Global Sustainability Report 2022 is available under https://bit.ly/3eIAH6b

Der Beitrag The IFU Global Juice Sustainability Report 2022 is published! erschien zuerst auf FRUIT PROCESSING magazine.

According to a recently published clinical study by the department of Dietetics, Nutrition and Biological Sciences, those supplementing with Euromed’s natural extract Pomanox^® showed significantly lower levels of hunger and a desire to eat, as well as higher levels of satiety, compared to a placebo group.

In the preliminary, independent, placebo-controlled study conducted at Queen Margaret University, Edinburgh1, twenty-eight healthy subjects were given either three-week supplementation with Pomanox^® or a placebo. During week three, satiety parameters were determined on a testing day after participants ingested breakfast and lunch with pomegranate juice (PJ). The results suggest that subjects in the Pomanox^® group with the PJ preload were generally more satisfied than those given the placebo. Participants were also less hungry after Pomanox^® intake with PJ during the meal than those who consumed placebo juice and capsules. Scores from the visual analogue scales (VAS), which record subjective sensations, showed significantly lower levels of hunger and a desire to eat, as well as higher levels of fullness and satisfaction, thus greater levels of satiety in participants consuming Pomanox^® with PJ, compared to the placebo. These participants also liked the smell of the meal significantly more than the placebo group. Interestingly, the consumption of pomegranate extract was associated with a significantly lower amount of food intake during the satiety session compared with the placebo group.

While preliminary, these findings confirm the appetite-regulating effect of polyphenol-rich extracts reported in previous studies, suggesting possible novel new approaches to reducing risk factors for obesity and compulsive eating, and providing more enjoyable meals while dieting.

Andrea Zangara, Scientific Marketing Manager at Euromed, says: “We are very pleased to see these promising results, as they further support the efficacy and safety of Pomanox®, expanding its numerous evidence-based health applications to include weight management and behavioural support. Pomanox^® is available in different formats and strengths, and extracted using safe and eco-friendly, water-only technologies (Pure-Hydro Process^®) as with all the other ingredients in our line of Mediterranean Fruit and Vegetable Extracts. Their production is vertically integrated as they originate from selected fruits grown in the Mediterranean region – close to our dedicated manufacturing plant and in accordance with strict and transparent quality control protocols. In summary, they are ideal for inclusion in premium dietary supplements, functional foods and pharmaceuticals.”

Der Beitrag New study reveals positive impact of pomegranate extract on satiety erschien zuerst auf FRUIT PROCESSING magazine.

The findings are significant for food and beverage manufacturers because they demonstrate potential to offer an additional benefit in plant-based products containing BC30. There may be opportunities for products targeting seniors – who typically require higher protein intake to maintain muscle mass – as well as vegetarians, vegans, and athletes.

The double-blind randomised study was carried out over a two-week period, with 30 healthy women between the ages of 50 and 70 taking part. Each consumed a daily plant-based beverage containing 20 g of protein, sourced from a combination of pea and rice proteins, either with or without 1 billion CFUs (colony-forming units) of BC30 (Bacillus coagulans GBI-30, 6086^®).

After the final dose, blood samples were analysed for amino acid concentrations. Over the whole course of the measurement period, subjects in the BC30 group showed significantly higher values for total amino acids and total essential amino acids, as well as significantly higher than average levels of certain individual amino acids. The BC30 group also showed also showed higher maximum concentrations of total amino acids, essential amino acids, and several individual amino acids.

Part of Kerry’s ProActive Health Portfolio, BC30 is a patented spore-forming probiotic which can be used in a range of food and beverage products. It is backed by over 25 published papers, including a 2020 study demonstrating that it supports protein absorption from milk protein concentrate.

John Quilter, Kerry VP of Global Portfolio – ProActive Health, said: “Previous research has indicated the potential of BC30 to support protein absorption from plant-based sources, but this is the first human clinical study to do so. We’re now able to say that BC30 supports protein absorption from both dairy and plant sources – it’s another benefit that makes it the leading spore-forming probiotic.”

He added: “One of the reasons this research is so exciting is that it’s in line with so many contemporary food and nutrition trends. With demand for high-protein products firmly in the mainstream, consumers in all groups are interested in foods and beverages that offer efficient protein digestion. At the same time, more and more people are following plant-based diets and looking for sustainable nutrition solutions. Many vegetarians and vegans – along with groups like seniors and athletes – could benefit from more efficient absorption of protein to support outcomes such as muscle-building.”

The study was carried out by researchers at the Exercise and Performance Nutrition Laboratory at the School of Health Sciences at Lindenwood University, Missouri, led by Dr Chad Kerksick, Associate Professor of Exercise Science. A research poster was presented on June 17th, 2022, at the annual conference of the International Society of Sports Nutrition (ISSN). The full study is expected to be published in a scientific journal in late 2022 or early 2023.

About BC30^TM
BC30TM (Bacillus coagulans GBI-30, 6086) is a patented, FDA GRAS probiotic ingredient found in more than 1,000 leading food and beverage products around the world. It is a shelf-stable, science-backed probiotic strain that has been shown to support digestive health, immune health, and protein absorption. Unlike most other probiotic strains, BC30 is a spore-former, which makes it highly stable and allows it to remain viable throughout most manufacturing processes and the low pH of stomach acid. Well-researched and easy to formulate into functional food, beverages and companion animal products, BC30 is backed by over 25 published papers. Part of Kerry’s ProActive Health portfolio, BC30 is natural, and available in vegan, non-GMO Project-verified, organic-compliant and allergen-free versions.

Der Beitrag BC30^TM supports protein absorption from plant sources, study shows erschien zuerst auf FRUIT PROCESSING magazine.

Scientists at the University of Toronto sifted through more than 80 unique cohort studies which, overall, followed up 4,031,896 individuals for an average of 11 years. During that time, more than 125,000 cardiovascular events e.g. strokes and heart attacks were recorded.

Author, Professor John Sievenpiper, commented: “Public health policies discourage the consumption of certain fruit sources such as 100 % fruit juice, dried fruit, and tropical fruits because of their sugar content and promote vegetables before fruit. However, we found that that different sources of fruit, including 100 % fruit juice, were associated with comparable cardiovascular disease risk reduction as that of vegetables.

“Public health guidance to limit the intake of certain fruit sources because of concerns related to their contribution to sugars may have unintended harm in preventing people from meeting fruit and vegetable targets for cardiovascular disease risk reduction”.

Looking at the detail, the study found that drinking 100 % fruit juice lowered the relative risk of dying from a stroke by 33 percent while eating fruit in general lowered risk by 13 percent. Vegetables cut the risk of stroke deaths by 6 percent. For heart disease mortality, fruit, vegetables and fruit juices were similarly associated with a relative risk reduction of around 13 – 14 percent.

According to the authors, the most important individual fruits and vegetables for lowering the risk of developing cardiovascular disease were citrus fruits, 100 % fruit juices, apples, allium vegetables (garlic, onion, leeks, chives), carrots, cruciferous vegetables (broccoli, cabbage, sprouts) and green leafy vegetables (kale, spinach, watercress).

Professor Sievenpiper concluded: “Higher intakes of fruits and/or vegetables are associated with improvements in all cardiovascular disease outcomes, with fruit associated with the largest risk reductions.

“Greater benefits may be seen for some fruits and vegetables supporting recommendations for emphasizing specific fruit and vegetable sources in dietary guidelines. No fruit and vegetable sources were adversely associated with cardiovascular disease, including fruit sources of concern, such as 100 % fruit juice and dried fruit”.

¹Zurbau A et al. (2020) Relation of different fruit and vegetable sources with incident cardiovascular outcomes: A systematic review and meta-analysis of prospective cohort studies. J Am Heart Assoc 9: e017728. DOI: 10.1161/JAHA.120.017728 https://www.ahajournals.org/doi/10.1161/JAHA.120.017728

Der Beitrag New super study looks at role of fruit, vegetables and juices in lowering cardiovascular risk in 4 million adults erschien zuerst auf FRUIT PROCESSING magazine.

According to recently published data from a randomised, double-blind, placebo-controlled study¹, supplementation with Euromed’s ingredient Pomalive^®, a precise combination of standardized olive and pomegranate fruits extracts, could help to improve dyslipidemia, a condition resulting from an unbalanced distribution of different lipids (triglycerides, total cholesterol, HDL cholesterol and LDL cholesterol), and a main risk factor in the development of cardiovascular diseases.

Researchers from the Nutrition Department, University Hospital La Paz (Madrid, Spain) found that oral intake of patent pending combined olives and pomegranate extracts (Pomalive^®) for 8 weeks (n = 84) significantly reduced plasma triglycerides (p < 0.05), decreased LDL-C (p < 0.01) and increased HDL-C (p < 0.05) in middle-aged participants with dyslipidemia, without co-adjuvant treatment, and no adverse effects were observed. Currently, statins are the most effective class of drugs for improving lipid profiles but up to 10 % of patients experience side-effects that reduce compliance, thus limiting the risk reduction potential. Therefore, safe and effective alternatives are of great clinical interest.

This new publication further corroborates cardioprotective and antiatherosclerotic effects of combined hydroxytyrosol and punicalagin administration, as previously published. According to the researchers, the described improvements in the plasma lipid profiles of dyslipidemic subjects could contribute significantly to the improvement in endothelial dysfunction, arterial prehypertension and hypertension, as well as circulating plasma levels of oxLDL, as reported in 2019².

Pomalive^® is a patent pending precise combination of standardized polyphenols obtained from pomegranate and olive fruits. Processed with an eco-friendly, water-only technology Pure-Hydro Process^®, it is free from contaminants, organic solvent residuals and toxins. The raw material of the selected fruits is grown locally in the Mediterranean region — close to the manufacturing plant — according to strict and transparent quality control protocols.

Andrea Zangara, Scientific Marketing Manager at Euromed, says: “In an increasingly ageing society fighting lifestyle diseases such ASCVD, we see our natural, sustainably produced and high-purity product as a real contribution to the enhancement of quality of life in later years. The study results, achieved using gold standard protocols and in collaboration with an authoritative medical institution, provide more evidence on the cardiovascular health-promoting benefits of Pomalive^®, making it an ideal inclusion in premium dietary supplements, functional foods and pharmaceuticals.”

¹Quirós-Fernández R et al. Nutrients. 2022 Apr 29;14(9):1879
²Nutrients 2019, 11(3), 640; https://doi.org/10.3390/nu11030640

Der Beitrag Promising results in fight against dyslipidemia erschien zuerst auf FRUIT PROCESSING magazine.

A new study published highlights the neuroprotective potential of cranberries. The research team studied the benefits of consuming the equivalent of a cup of cranberries a day among 50 to 80-year-olds. They hope that their findings could have implications for the prevention of neurodegenerative diseases such as dementia.

Lead researcher Dr David Vauzour, from UEA’s Norwich Medical School, said: “Dementia is expected to affect around 152 million people by 2050. There is no known cure, so it is crucial that we seek modifiable lifestyle interventions, such as diet, that could help lessen disease risk and burden. “Past studies have shown that higher dietary flavonoid intake is associated with slower rates of cognitive decline and dementia. And foods rich in anthocyanins and proanthocyanidins, which give berries their red, blue, or purple colour, have been found to improve cognition. “Cranberries are rich in these micronutrients and have been recognized for their antioxidant and anti-inflammatory properties. “We wanted to find out more about how cranberries could help reduce age-related neurodegeneration.”

The research team investigated the impact of eating cranberries for 12 weeks on brain function and cholesterol among 60 cognitively healthy participants. Half of the participants consumed freeze-dried cranberry powder, equivalent to a cup or 100 g of fresh cranberries, daily. The other half consumed a placebo. The study is one of the first to examine cranberries and their long-term impact on cognition and brain health in humans. The results showed that consuming cranberries significantly improved the participants’ memory of everyday events (visual episodic memory), neural functioning and delivery of blood to the brain (brain perfusion).

Dr Vauzour said: “We found that the participants who consumed the cranberry powder showed significantly improved episodic memory performance in combination with improved circulation of essential nutrients such as oxygen and glucose to important parts of the brain that support cognition – specifically memory consolidation and retrieval. “The cranberry group also exhibited a significant decrease in LDL or ‘bad’ cholesterol levels, known to contribute to atherosclerosis – the thickening or hardening of the arteries caused by a build-up of plaque in the inner lining of an artery. This supports the idea that cranberries can improve vascular health and may in part contribute to the improvement in brain perfusion and cognition. “Demonstrating in humans that cranberry supplementation can improve cognitive performance and identifying some of the mechanisms responsible is an important step for this research field. “The findings of this study are very encouraging, especially considering that a relatively short 12-week cranberry intervention was able to produce significant improvements in memory and neural function,” he added. “This establishes an important foundation for future research in the area of cranberries and neurological health.”

The study was supported by a grant from The Cranberry Institute. It was led by the University of East Anglia in collaboration with researchers at the Leiden University Medical Center (Netherlands), the University of Parma (Italy) and the Quadram Institute (UK).

‘Chronic consumption of Cranberries (Vaccinium macrocarpon) for 12 weeks improves episodic memory and regional brain perfusion in healthy older adults: A randomised, placebo-controlled, parallel-groups study’ is published in the journal Frontiers in Nutrition on May 19, 2022.

Der Beitrag How cranberries could improve memory and ward off dementia erschien zuerst auf FRUIT PROCESSING magazine.

This discovery, published in Nature, could help solve one of the world’s most pressing environmental problems: what to do with the billions of tons of plastic waste piling up in landfills and polluting our natural lands and water. The enzyme has the potential to supercharge recycling on a large scale that would allow major industries to reduce their environmental impact by recovering and reusing plastics at the molecular level.

“The possibilities are endless across industries to leverage this leading-edge recycling process,” said Hal Alper, professor in the McKetta Department of Chemical Engineering at UT Austin. “Beyond the obvious waste management industry, this also provides corporations from every sector the opportunity to take a lead in recycling their products. Through these more sustainable enzyme approaches, we can begin to envision a true circular plastics economy.”

The project focuses on polyethylene terephthalate (PET), a significant polymer found in most consumer packaging, including cookie containers, soda bottles, fruit and salad packaging, and certain fibers and textiles. It makes up 12 % of all global waste.

The enzyme was able to complete a “circular process” of breaking down the plastic into smaller parts (depolymerization) and then chemically putting it back together (repolymerization). In some cases, these plastics can be fully broken down to monomers in as little as 24 hours.

Researchers at the Cockrell School of Engineering and College of Natural Sciences used a machine learning model to generate novel mutations to a natural enzyme called PETase that allows bacteria to degrade PET plastics. The model predicts which mutations in these enzymes would accomplish the goal of quickly depolymerizing post-consumer waste plastic at low temperatures.

Through this process, which included studying 51 different post-consumer plastic containers, five different polyester fibers and fabrics and water bottles all made from PET, the researchers proved the effectiveness of the enzyme, which they are calling FAST-PETase (functional, active, stable and tolerant PETase).

“This work really demonstrates the power of bringing together different disciplines, from synthetic biology to chemical engineering to artificial intelligence,” said Andrew Ellington, professor in the Center for Systems and Synthetic Biology whose team led the development of the machine learning model.

Recycling is the most obvious way to cut down on plastic waste. But globally, less than 10% of all plastic has been recycled. The most common method for disposing of plastic, besides throwing it in a landfill, is to burn it, which is costly, energy intensive and spews noxious gas into the air. Other alternative industrial processes include very energy-intensive processes of glycolysis, pyrolysis, and/or methanolysis.

Biological solutions take much less energy. Research on enzymes for plastic recycling has advanced during the past 15 years. However, until now, no one had been able to figure out how to make enzymes that could operate efficiently at low temperatures to make them both portable and affordable at large industrial scale. FAST-PETase can perform the process at less than 50 degrees Celsius.

Up next, the team plans to work on scaling up enzyme production to prepare for industrial and environmental application. The researchers have filed a patent application for the technology and are eying several different uses. Cleaning up landfills and greening high waste-producing industries are the most obvious. But another key potential use is environmental remediation. The team is looking at a number of ways to get the enzymes out into the field to clean up polluted sites.

“When considering environmental cleanup applications, you need an enzyme that can work in the environment at ambient temperature. This requirement is where our tech has a huge advantage in the future,” Alper said.

Alper, Ellington, associate professor of chemical engineering Nathaniel Lynd and Hongyuan Lu, a postdoctoral researcher in Alper’s lab, led the research. Raghav Shroff, a former member of Ellington’s lab and now a research scientist at the Houston Methodist Research Institute, created the 3DCNN machine learning model used to engineer the plastic-eating enzyme. Danny Diaz, a current member of Ellington’s lab, adapted the model and created a web platform, MutCompute, to make it available for wider academic use. Other team members include from chemical engineering: Natalie Czarnecki, Congzhi Zhu and Wantae Kim; and from molecular biosciences: Daniel Acosta, Brad Alexander, Hannah O. Cole and Yan Jessie Zhang. The work was funded by ExxonMobil’s research and engineering division as part of an ongoing research agreement with UT Austin.

Der Beitrag Plastic-eating enzyme could eliminate billions of tons of landfill waste erschien zuerst auf FRUIT PROCESSING magazine.

Recycled newspaper has traditionally been the main ingredient of so-called molded pulp packaging products, which have become increasingly popular because they are compostable. But the supply of recycled newspaper is in decline, creating a market for substitute materials.

Yanyun Zhao, an Oregon State professor who leads a research team focusing on sustainable food packaging and processing, has studied apple pomace and other byproducts from processing fruit and vegetable juice and winemaking as an alternative for recycled newspaper in molded pulp manufacturing. She and the team received a patent for this research.

“Right now, apple pomace is typically just composted or used for animal feed,” said Zhao, whose research aims to reduce food loss and waste across the food supply chain. “We thought why not turn it into an environmentally friendly product that meets an industry need.”

Zhao envisions apple pomace being the main ingredient for molded pulp packing products such as take-out containers, flower pots, beverage cartons and bottles and clamshell packaging used for fruits and vegetables.

She is focused on apple pomace, in part, because it is readily available in the Pacific Northwest. When apples are processed for juice about 70 – 75 % of the apple goes into the juice, leaving the remaining 25 – 30 % as pomace.

One of the key problems to solve in creating pomace and paper-based packaging is improving water resistance so that it could withstand high moisture, liquid food or non-food items and products stored under high humidity conditions.

In a just-published paper in Food and Bioproducts Processing, the team sought to create eco-friendly, bio-based, compostable and cost-effective solutions that would improve the hydrophobicity, or water resistance, of the apple pomace-based molded pulp products.

They used two strategies: incorporating polymers and compounds with characteristics to improve water resistance into the pulp formulation and applying superhydrophobic coatings on the product surface. The polymers and compounds studied include lignin, chitosan and glycerol.

Lignin is a polymer that forms key structural materials in the support tissues of most plants. Rhubarb pomace, which is particularly lignin rich, was used in this study.

Chitosan is a bio-based polymer commonly used in the papermaking industry. A previous study from Zhao’s team found that chitosan reduced water absorption of cellulose nanofiber (CNF) films significantly through adsorption of chitosan onto CNF fibers via hydrogen bonds.

Finally, glycerol is an organic compound often added to a material to make it softer and more flexible. Previous studies had shown that at low levels glycerol decreased water absorption.

The researchers determined the optimal amounts of those polymers and compounds while also adding a small amount of cardboard fiber for stability of the molded pulp packaging products.

Zhao’s team has a long history of studying food coatings as a barrier to water and gases. The team had previously created a two-step preparation of superhydrophobic coating that is heat, cold and water resistant. They applied a simplified, one-step coating on the surface of the apple pomace-based product to enhance water resistance.

They concluded that the study demonstrated the feasibility of using fruit pomace as a new source of fiber in producing molded pulp packaging and effective approaches to enhancing water resistance in those packaging materials.

Co-authors of the paper are Clara Lang, Jooyeoun Jung and Taoran Wang, all of whom are former or current members of the Sustainable Food Packaging and Processing team in the Department of Food Science and Technology in Oregon State’s College of Agricultural Sciences.

The research was supported by the Oregon Department of Agriculture Specialty Crop Block Grant Program. Kerr Concentrates, Inc. of Salem and Hood River Juice Company of Hood River provided fruit pomace for the research.

About the OSU College of Agricultural Sciences:
Through its world-class research on agriculture and food systems, natural resource management, rural economic development and human health, the College provides solutions to Oregon’s most pressing challenges and contributes to a sustainable environment and a prosperous future for Oregonians.

Der Beitrag Oregon State researchers makes key advance in turning apple waste into packaging material erschien zuerst auf FRUIT PROCESSING magazine.

When looking at this data on the state level,¹ the average percentage of adults meeting fruit intake recommendations ranged from 8.4 percent to 16.1 percent, and for vegetables ranged from 5.6 percent to 16.0 percent. The DGAs recommend 1.5 to 2 cup-equivalents of fruit daily for most adults. Although data differed by state, those with Hispanic ethnicity and women were more likely overall to meet fruit intake recommendations.

Low fruit and 100 % fruit juice intake may lead to lower intakes of key nutrients including vitamin C, potassium, and folate, as well as phytonutrients (naturally occurring plant compounds). These nutrients are essential in supporting immune system health and are associated with reduced risk for some chronic conditions. Intake of vitamin C declined 23 percent between 1999 and 2018, driven by decreases in consumption of 100 % fruit juice.² While whole fruit is recommended, adding just one 8-ounce glass of 100 % orange juice to the daily diet can help fill nutrient and fruit intake gaps while overcoming many of the barriers to fruit intake, including availability, cost, and access. Orange juice and other 100 % fruit juices are readily available year-round and are a cost-effective and convenient way for Americans to move the needle closer to meeting fruit intake recommendations.³

The current analysis by the CDC included data from 294,566 adults aged 18 and older collected as part of the 2019 Behavioral Risk Factor Surveillance system (BRFSS). Data were reported for 49 states and the District of Columbia. Respondents reported their intake per day, week, or month of vegetables and fruit, including 100 % fruit juice, over the previous 30 days.

¹Lee et al. MMWR Morb Mortal Wkly Rep. 2022;71(1):1-9
²Brauchla et al. Nutrients. 2021;13(2):420
³Brauchla et al. Public Health Nutrition. 2021; Feb 8;1-7

Der Beitrag New study: dramatically low fruit and vegetable intake persists in US adults erschien zuerst auf FRUIT PROCESSING magazine.

Ocean Spray Cranberries, Inc., the agricultural cooperative owned by more than 700 farmer families, and Brightseed, an A.I.-led biosciences company recognized as a World Economic Forum Technology Pioneer, announced an agreement to leverage Brightseed’s A.I., Forager^®, to profile the compounds in cranberries and surface new connections between cranberries and human health. The collaboration with Brightseed puts Ocean Spray on the path to having the world’s most comprehensive nutritional profile of the cranberry — including the cranberries’ previously unknown bioactive compounds and potential health benefits.

“Similar to how different grapes produce different wine varietals, each cranberry strain can be extraordinarily diverse in their phytochemical composition, resulting in different colours, flavour nuances, size, and a trove of health-promoting bioactive compounds,” said Katy Galle, Senior Vice President of Research & Development at Ocean Spray Cranberries, Inc. “Our agreement with Brightseed puts us on a path to profiling our cranberry varieties and understanding their health potential like never before. The insights from this agreement will support us as we continue to innovate healthy products for our consumers, in addition to informing how we grow, separate, and treat our cranberries to optimize for target health benefits and sustainability.”

Cranberries have long been considered a superfruit and are celebrated as a rich source of polyphenols with high antioxidant activity. “Some of the cranberry’s potent health benefits are well-known, including their impact on bladder and kidney function. With over 100 cranberry varieties, the vast majority of compounds in cranberries have never been explored for their impact in the human body, however, they carry enormous potential to open up new dimensions for health and wellness.”

According to Christina Khoo, Director Emerging Science, Nutrition and Regulatory Affairs at Ocean Spray Cranberries, Inc., leveraging the A.I Forager to deep dive into the bioactive components in cranberry varietals helped accelerate Ocean Spray’s innovation activities to evaluate exciting health benefits of cranberries including immunity and cognitive health and build the scientific evidence.

“We are thrilled at the early findings of this discovery work which is showcasing how important crop diversity and growing practices are for bioactive content and expression,” said Sofia Elizondo, Co-founder and Chief Operating Officer of Brightseed. “The question Forager is able to answer is not just ‘what is in a cranberry?’ but also ‘what is different about all these cranberry varieties?’ With Forager’s insights, Ocean Spray’s stewardship will be taken to the next level and so will consumer comprehension of what a cranberry can do for health.”

Forager, Brightseed’s proprietary A.I. and an R&D 100 Award winning technology, illuminates what have been traditionally opaque to science – the complex, molecular structures of plant compounds – and maps their impact on human biology. In a few months of A.I.-powered analysis on Ocean Spray’s cranberry strains, Forager found 10x more bioactive phytochemicals and 4x more phytonutrients across a sample of Ocean Spray’s cranberry varieties. Moreover, multiple cranberry strains were packed with more than 350 bioactive compound classes with promise to positively impact immunity and cognition – new territories of health benefits that were previously unknown in cranberries.

Forager’s discoveries may then be evaluated through in vitro validation and potentially human clinical trials to enable clinically proven claims for Ocean Spray’s future product innovations.

Der Beitrag Ocean Spray and Brightseed collaborate to decode the total health potential of the cranberry erschien zuerst auf FRUIT PROCESSING magazine.

Climate change has been affecting many different regions around the globe for decades, and the shift in weather is impacting fruit production. Areas that are being impacted most severely have historically seen significant effects from climate change. However, there are other areas also being affected, such as the northwestern United States and Western Canada with this year’s unprecedented heat. There have also been severe wildfires in many regions, threatening entire fields of crops.

The regions facing the most issues right now are those that are already battling heat and drought. Some areas in Europe have begun moving wine grape vineyards further north or to a higher elevation, adjusting to the planet’s changing climate. Table grapes themselves are more heat tolerant, and IFG’s breeding program has used the most recent heatwave to screen our varieties for heat tolerance. However, there is still a maximum amount of heat that fruit can tolerate, and as climate change continues to alter the environment, it will affect global agriculture and food production.

Climate change and its impact on the agricultural industry and global food production

Climate change is the shift of average weather conditions over time and has been chiefly caused by human activity. The increase of carbon dioxide in our atmosphere allows for more of the sun’s rays to pass through the atmosphere, increasing the temperature on the planet. The result of these shifts can be severe or extreme weather events, such as more frequent and intense storms, flooding, scorching heat waves, freezing cold snaps, wildfires, and water shortages. Growers are witnessing their entire fields of crops damaged in one swoop.

Climate change has a direct impact on our global food supply. Changes in the weather affect the locations where products can be grown, thereby impacting the capacity for farmers to produce the food necessary to feed the world’s population. Fruits and vegetables are living organisms that respond to warm and cold temperature changes. Anything that will make significant changes to the environment will have considerable impacts on agriculture.

What fruit scientists, horticulturists, and growers are doing differently

From breeding to growing to packing, each area has different courses to cope with climate change. On the breeding side, efforts are being made to develop varieties that can tolerate rain and heat to varying stages of the production cycle. IFG is working on this for our table grape and cherry crops, and other fruit breeders are working on the same for crops such as apples and pears.

Growers are also implementing new irrigation system technology to be more efficient while protecting their crops from the rapidly changing environment. They are utilizing soil humidity sensors, reflective covers to reduce water evaporation, shade nets to protect the crops from excessive sun exposure, and even rain covers to protect the fruit from rainstorms. These efforts may be enough to protect against hot or cold temperatures or drought; however, they will not save crops from being destroyed by extreme weather events such as wildfires, storms, or floods.

Predicting the future of fruit production

Due to climate change and recent developments in fruit-breeding programs, farmers are avoiding planting in higher-risk areas. The industry is seeing increasing growth of planting in regions where certain fruit varieties were not grown in the past. Jalisco in Mexico or Piura in Peru are examples of developing table grape regions. This change in geography is also evident in other crops, such as blueberries and cherries, with the recent introduction of low-chill varieties. Growers will undertake the enormous task of moving their fruit to new areas if the heat or drought is too difficult for production. Conversely, suppose the land cannot provide the necessary chill requirements or secure water supply. In that case, we can expect growers to move to untraditional growing areas, as evident in the regions where IFG’s cherry varieties are currently being grown.

Climate change is at the forefront of many conversations in agriculture, which is why IFG does the work we do: breeding new varieties of fruit that will grow in warmer climates with less water requirements. As the planet changes, there is the possibility that we will see less fruit production. IFG is focused on breeding varieties that ensure consistent cropping in a changing climate.

About Dr. Chris Owens
Dr. Chris Owens has been with IFG since 2016 and is now the Lead Plant Breeder, directing the development of improved varieties of table grapes and sweet cherries. He also directs IFG’s research and development efforts supporting the breeding program, including post-harvest evaluations, plant pathology and genetics. Chris interacts closely with the international technical and commercial teams with the goals to accelerate the adoption and maximize the success of IFG’s new varieties.
Chris holds a BS in horticulture from the University of Maryland, an MS in pomology from Cornell University, and a PhD in plant breeding and genetics from Michigan State University. Prior to IFG, Chris spent more than 20 years in germplasm development, breeding and genetics of both grapevines and cherries. The author of numerous book chapters and scientific articles, he has presented research results at national and international conferences and served on professional societies’ advisory committees.

Der Beitrag How changing climates are affecting global fruit production erschien zuerst auf FRUIT PROCESSING magazine.

Fi Europe co-located with Hi Europe, which will be held in-person in Frankfurt from November 30 to December 2, will implement the so-called 2G rule to ensure maximum levels of safety for all. Additionally, the Informa AllSecure Health & Safety Standard promises full hygiene and protection in the exhibition halls thanks to a comprehensive number of measures. This means that attendees can network and learn all about the latest food and beverage industry innovations under optimal conditions.

The 2G rule requires attendees to provide a digital EU-approved COVID certificate proving that they are fully vaccinated, or have recovered from COVID-19 within the last six months.

Formnext, the first trade show held under 2G at the Messe Frankfurt venue, took place a few days ago with highly satisfactory results. Wolfgang Marzin, President & CEO of Messe Frankfurt, said: “It is fantastic to have tradeshows taking place again and for us it is important, and encouraging, to see that the 2G protocol works. Spirits are high, attendees feel safe and seem to really take full advantage of what the show has to offer. We are also seeing an increased proportion of decision-makers attending, something I have heard other event organisers are also experiencing.”

For trade fair organizer Informa Markets, it is clear that 2G in combination with high security standards will prove invaluable. Julien Bonvallet, Brand Director at Informa Markets, comments: “To have our attendees feel safe and comfortable while doing business has been a top priority for us at Informa in the last few months. Thanks to the Informa AllSecure Standards, we have recently run a lot of successful events where we saw confidence scores above 96 %.Given the current situation, it was important to make the event even safer and we have therefore opted for the 2G option last week. Meanwhile, the state of Hesse proclaimed the 2G rule as mandatory. We’re incredibly pleased to be back in Frankfurt, and I am confident that this year’s event will once again be all about business, inspiration and, of course, plenty of highly anticipated face-to-face networking.”

You can find further information about 2G at Fi Europe combined with Hi Europe 2021 here: https://www.figlobal.com/fieurope/en/visit/health-and-safety.html.

Der Beitrag Fi & Hi Europe 2021: Ensuring maximum safety levels with 2G erschien zuerst auf FRUIT PROCESSING magazine.

A poll¹ of more than 3000 adults, commissioned by the Fruit Juice Science Centre, has found that two thirds of Brits (65 %) and more than a third of French and German adults (34 %) drink 100 % fruit juice to support their immune function. The beverage was most frequently listed after fruit and vegetables amongst the top immunity-support foods.

However, there was less awareness about the nutrients provided in fruit juice, with just half of adults overall agreeing that a daily glass is rich in vitamins and minerals. Fewer than a fifth in France and Germany, and a third in the UK, knew that antioxidants – such as vitamin C – can be found in fruit juice. And most didn’t realise that fruit juice contains polyphenols – beneficial plant compounds also found in fruit, vegetables, and cocoa.

With internet searches on vitamin C soaring during the pandemic, nevertheless four in ten Brits and Germans, and more than half of French didn’t know that vitamin C is necessary for healthy immune function. This is despite six in 10 being more aware of immune health since the pandemic.

Commenting on the survey, Dr Carrie Ruxton from the Fruit Juice Science Centre said: “Awareness of how a glass of fruit juice supports normal immunity has improved but there are still some misconceptions. Considering that 100 % juice is simply squeezed fruit – and has practically identical sugars, vitamins, and positive bioactive compounds compared with whole fruit – there is still a lot of nonsense claimed about fruit juice.

“A key myth is that sugar is added to fruit juice, which it isn’t since that would be illegal in the EU and UK. Another is that the vitamin C in packaged fruit juice is destroyed – that’s also untrue. Neither is it correct to say that pure fruit juice contains preservatives and colours, although thankfully only one in 10 people in our Poll believed that.”

Five facts on fruit juice – from the Fruit Juice Science Centre

1. Just one small glass of 100 % fruit juice provides more than 80 % of the vitamin C recommendation. Vitamin C is an antioxidant and essential for normal immunity;
2. Orange juice is one of the richest sources of hesperidin, a polyphenol that has anti-inflammatory effects;
3. Fruit juice is high in potassium, a mineral that helps to control blood pressure;
4. It takes one or two oranges to make a 150 ml glass of fruit juice and all the sugars in fruit juice come from the fruits used to make them – none is added;
5. Apple, orange, and grapefruit juices are all low GI (glycaemic index) meaning that they raise blood sugars more slowly compared with high GI foods, such as rice, bread, or sugar-sweetened drinks.

How about sugar

The Fruit Juice Science Centre poll found that eight in 10 adults believe that 100 % fruit is not high in sugar. Additionally, a quarter of Brits (24 %) and Germans (28 %), and more than a third of French (35 %), think that pure fruit juice is actually low in sugar. The reality is that a typical glass of orange juice contains the same level of natural sugars (around 13 g) as a couple of oranges.

Dr Ruxton says: “Fruit juice is enjoyed by millions of people every day and most seem to recognise that it has a positive role in the diet. Given that most of the sugar we eat comes from sugar-sweetened drinks, biscuits, cakes, confectionery and desserts – foods which are low in essential nutrients – it’s clear where we need to turn our attention to cut sugar intakes.”

¹Independent poll of 1029 UK adults, 1021 French adults and 1012 German adults; data on file.

Der Beitrag As winter draws near, research reveals that fruit juice is one of top three foods for immune function erschien zuerst auf FRUIT PROCESSING magazine.

They serve as fragrant fertilizer, basis for vegan meat substitutes and even raw material for sustainable fashion: the peels and fruit fibers left over from pressing orange juice. They are already being recycled – but not by default. The “ImPUlSe” project, led by the University Duisburg-Essen (UDE, Germany), wants to change that and also aims to render the entire suppy chain for citrus fruits in the Mediterranean region more sustainable. A total of € 1.3 million in funding will be provided^*, € 530,000 from the Federal Ministry of Education and Research will go to the UDE. Kick-off is on September 9.

“Innovation in the by-product supply chain of citrus in the Mediterranean area”, or ImPUlSe for short, is coordinated by the Centre for Logistics and Traffic (ZLV) at the UDE. From planting the seeds on the plantations to transporting them to the local supermarkets and recycling the peels and fibers – the international team wants to analyze and improve the processes by following the “triple bottom line” approach: All changes should be sustainable on an ecological, economic and social level.

The four pilot projects are located in Algeria, Egypt, Tunisia and Turkey. Besides the UDE as coordinator, research institutions and companies from all countries are involved, as well as a research partner from France: “Different disciplines are working hand in hand here. Thus, we will not only improve existing products, but also develop new supply chains for citrus by-products and open up new markets for producers from the Mediterranean region. Eventually, we will publish our results on an online platform and make them available to everyone, especially consumers”, explains spokesperson Dr. Ani Melkonyan-Gottschalk, executive director of the ZLV.

This innovation platform is expected to encourage exchange between all participants – even beyond the duration of ImPUlSe. It is also a basis for researchers to assess the sustainability of the changes they have initiated. “We are developing an evaluation system that simulates different scenarios to facilitate work for decision-makers in agriculture, food processing, trade and politics”, says Melkonyan-Gottschalk.

In the long term, the interdisciplinary project aims to use and reuse resources more efficiently, develop digital solutions and establish more effective market mechanisms. As a result, the employment rate and quality of life in the Mediterranean region are expected to increase.

^*EU funding within “Partnership for Research and Innovation in the Mediterranean Area” (PRIMA).

Der Beitrag Juice here, peels there, fibers over there erschien zuerst auf FRUIT PROCESSING magazine.

A new research review, published in Frontiers in Immunology¹, has found that a simple glass of citrus juice – for example orange or grapefruit – contains key nutrients and bioactive substances that help our immune system to work efficiently.

Scientists examined evidence from nearly 200 different studies and reports, and concluded that vitamin C, folate and polyphenol compounds in citrus juices have the capacity to impact on immune health, fight inflammation and improve our defence against bacteria and viruses.

Co-author, Philip Calder, Professor of Nutritional Immunology at Southampton University, said: “A weak immune system increases susceptibility to infections and allows these to become more severe. One component of the immune response is inflammation. Where inflammation is excessive or uncontrolled it can damage body tissues, sometimes irreparably, and affect our ability to fight infections. Having a diet rich in antioxidant foods and drinks is one way to control inflammation and ensure the body can mount an effective immune response. Trials in humans confirm that orange juice consumption reduces inflammation.

“Citrus fruit juices are particularly good sources of vitamin C and folate, which have roles in strengthening the gut and skin barriers which are our first line of defence against viruses and bacteria. In addition, these nutrients – which are absorbed well from fruit juices –support the function of many types of immune cells including phagocytes, natural killer cells, T-cells and B-cells.

“Another area of research is the bioactive polyphenols found in citrus fruit juices which include hesperidin, narirutin and naringin. These not only have anti-inflammatory effects but could also have direct anti-viral effects according to emerging data from modelling studies”.

Dr Carrie Ruxton, from the Fruit Juice Science Centre, comments: “The evidence about the positive role that fruit juices play in the diet continues to build. We know from several large studies that a daily glass of pure fruit juice provides vitamin C, folate and potassium, can help to lower blood pressure, and reduces the risk of stroke. Now it’s clear that citrus juices can also contribute to immune health which is crucial as we all get back to our normal lives”.

¹Miles EA & Calder PC (2021) Effects of Citrus Fruit Juices and Their Bioactive Components on Inflammation and Immunity: A Narrative Review. Front. Immunol. 12:712608. https://www.frontiersin.org/articles/10.3389/fimmu.2021.712608/full

Der Beitrag Immune support in a glass erschien zuerst auf FRUIT PROCESSING magazine.

Consuming 100 % orange juice can help supplement the intake of key vitamins, minerals and health-associated bioactive compounds that may be missing in a child’s diet. A growing number of research studies has revealed that children who regularly drink 100 % orange juice have higher intakes of key nutrients, higher quality diets, and may have healthier lifestyle habits, like greater physical activity levels, than children who do not drink OJ.  Plus, recent studies align with past studies which help debunk the myth about 100 % orange juice and weight gain by showing that OJ intake is not associated with weight gain in children.

“Misconceptions about the perceived lack of health benefits of 100 % orange juice are unfortunate and could lead kids to potentially miss out on the nutritional benefits that OJ provides,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “However, study after study confirms that 100 % orange juice not only has a place in the diets of children, but it can also serve as an easy way for parents to provide key nutrients without fear of adverse effect on body weight when served in moderation. By sharing the big picture these results show, we can help correct these misconceptions and empower both consumers and health professionals to make diet decisions grounded in scientific evidence.”

As Americans’ fruit and vegetable consumption continues to erode, particularly among young children, 100 % orange juice could play a key role in providing some of the nutrients kids need. A 4 oz. serving of 100 % orange juice is an excellent source of vitamin C and an 8 oz. serving for older children is a good source of potassium, folate and thiamin while still meaningfully contributing these nutrients at smaller serving sizes. Fortified OJ additionally contributes calcium and vitamin D. Potassium, calcium and vitamin D are considered nutrients of public health concern in the 2020-2025 Dietary Guidelines for Americans.

Research also shows that children who drink 100 % orange juice have higher total fruit consumption, lower intake of added sugar and tend to have higher diet quality and higher physical activity levels compared to those who do not drink OJ.^1-4

Further, 100 % orange juice is not being overconsumed by children, despite reports to the contrary. In fact, orange juice consumption by children has declined in recent years along with the amount of key nutrients provided by it. On average, 100 % orange juice accounts for less than 1 % of total daily calorie intake in the diets of children and about 4 % of calories from beverages.² Children are on average consuming 100 % orange juice well below the 100 % juice limits established by the American Academy of Pediatrics, which supports 4 to 6 ounces for children under age 7 and 8 ounces for older children.

Lastly, consumption of 100 % orange juice is not associated with overweight or obesity in children. In fact, research shows that in some cases, 100 % orange juice consumers had less chance of having elevated body weight and may be taller compared to those who do not consume OJ.^1-5 This lack of association between 100 % orange juice intake and body weight is supported by both cross-sectional^1-3,6,7 and longitudinal^4,5 analyses.

1. Sakaki et al. Nutrients. 2019;11(11):2687.
2. Maillot et al. Front Nutr. 2020;7:63.
3. O’Neil CE et al. Pediatric Research and Child Health. 2020;4(1).
4. Sakaki JR et al. Public Health Nutr. 2020;1-8.
5. Sakaki JR et al. Pediatr Obes. 2021;e12781.
6. O’Neil CE et al. Nutr Res. 2011;31(9):673–682.
7. Wang Y et al. Public Health Nutr. 2012;15(12):2220-2227.

Der Beitrag Multiple studies show breadth of evidence supporting 100 % orange juice consumption in children erschien zuerst auf FRUIT PROCESSING magazine.

Researchers performed a modeling analysis simulating the substitution of 100 % fruit juices for fruit and sugar-sweetened beverages in more than 34,000 Dutch participants ages 20 to 70. The findings, published in Public Health Nutrition, support previous research and hypotheses suggesting that substituting fruit juice for sugar-sweetened beverages would be associated with lower cardiometabolic risk with no change in risk when fruit juice was substituted for fruit.

When more than three-quarters of sugar-sweetened beverages in the diet were replaced with 100 % fruit juice, researchers found the risk for diabetes was lowered by 17 % when compared to the lowest substitution level of less than one-quarter. A similar substitution analysis found the risk for coronary heart disease was reduced by 12 %. Substituting 100 % fruit juice for whole fruit resulted in no change in risks. These calculations were made while considering other factors such as age, sex, educational level, physical activity, smoking, family history of diabetes, healthy diet index, alcohol, coffee, fruit intake, body mass index, and waist circumference.

“100 % fruit juice is frequently equated to sugar-sweetened beverages because of similar sugar content, but this study suggests their effects on diabetes and heart disease risk could be very different,” said Gail Rampersaud, Florida Department of Citrus registered dietitian nutritionist. “Substituting nutrient dense 100 % orange juice for sugar-sweetened beverages may be quite beneficial toward enhancing the intake of key nutrients, meeting daily fruit recommendations, reducing the intake of added sugars as recommended by the Dietary Guidelines for Americans, and reducing the risks for some health conditions.”

Other research supports findings that the consumption of 100 % orange juice or 100 % fruit juice is not related to risk of metabolic syndrome or diabetes and may have beneficial effects on cardiovascular health. Eight ounces of 100 % orange juice is an excellent source of vitamin C and a good source of potassium, folate, and thiamin. Oranges and 100 % orange juice are the primary dietary sources of the polyphenol, hesperidin, which may have beneficial effects on blood pressure in some individuals.

Der Beitrag New study: Substituting 100 % fruit juice for beverages with added sugar could reduce health risks erschien zuerst auf FRUIT PROCESSING magazine.

The experimental online study included over 1,600 parents who had healthy children aged 1 to 5 years old. Parents were shown product label information for commonly consumed children’s beverages, including flavoured waters, 100 % fruit juice, and juice drinks and other beverages containing added sugars or non-nutritive (artificial) sweeteners. Some parents were shown only front labels, while some were shown both front and back or side labels which included the Nutrition Facts panel and other information. Study participants then answered questions concerning the sugar and percent juice content of the beverages.

About one-third of participants indicated they were not confident they could identify the added sugar and juice content of beverages. Only about half of study participants (48 percent) said they looked at the Nutrition Facts panel all or most of the time when choosing beverages for their children.

Overall, participants frequently underestimated the percent of juice in 100 % fruit juice. Even though the percent juice was stated on the package front for the 100 % fruit juice product in the study, only 51 percent of parents who were shown only the package front correctly identified the juice percentage. When exposed to additional information on the back and side panels, 37 percent still could not correctly identify the percent juice and 40 percent incorrectly said that 100 % juice contained added sugars.

Conversely, participants frequently overestimated the amount of pure fruit juice in sugar-sweetened juice drinks and beverages. For an added-sugar product that looks similar to 100 % orange juice but contains only 5 percent juice, almost all participants (98 percent) could not accurately state the amount of pure juice just by looking at the front of the label and, on average, estimated that the product contained 45 percent pure fruit juice, 40 percent higher than the actual juice content. Fewer than half of participants who additionally looked at back/side labels could correctly identify the percent juice content and, on average, estimated that the beverage contained 24 percent pure juice. For beverages that are not 100 % fruit juice there is no requirement to identify sweeteners or juice content on the front label.

“The results are striking and this study suggests that labels for 100 % fruit juice and fruit beverages or drinks are not working as intended and for many parents may result in misunderstandings and confusion when trying to choose healthful beverages for their children,” said Gail Rampersaud, registered dietitian nutritionist in the Scientific Research Department of the Florida Department of Citrus. “Consumers need more education coupled with labels that are clearer and easier to understand,” added Rampersaud.

The results suggest that lack of knowledge and clear labeling may lead parents to choose less healthy added-sugar beverages over 100 % juices, such as 100 % orange juice. The researchers suggest that the Food and Drug Administration allow label declarations that will increase transparency concerning juice percentage and sweetener content, particularly on front of package, to help consumers make healthful beverage choices.

Der Beitrag Parents may struggle with choosing healthy beverages for their children, new study suggests erschien zuerst auf FRUIT PROCESSING magazine.

The analysis by researchers at the University of Connecticut and Harvard’s School of Public Health and Medical School included children ages 9 to 16 who were followed from 2004 through 2008.¹ The analysis showed there was a clear lack of a connection between orange juice and increased BMI in this age group. One hundred percent orange juice contributed, on average, between 40 to 50 calories to the daily diet while milk contributed almost four times that amount, from 150 to 180 calories. This amount of orange juice represents under 4 ounces per day on average, which falls well below the recommendations of the American Academy of Pediatrics, which suggests limits for 100 % fruit juice consumption of 8 oz. daily for children over 7. The 2020-2025 Dietary Guidelines for Americans counts 100 % fruit juice as a fruit serving and recommends that primary beverages either be calorie free – especially water – or contribute beneficial nutrients, such as fat-free and low-fat milk and 100 % fruit juice.²

“Children in this age group fail to consume adequate amounts of fruit and certain micronutrients such as vitamin C and potassium,” said Dr. Rosa Walsh, Director of Scientific Research at the Florida Department of Citrus. “Although the preferred choice is whole fruit, this research supports that moderate consumption of 100 % orange juice can be a beneficial addition to the diet to help meet fruit intake recommendations and is unlikely to contribute to childhood obesity.”

This longitudinal study, funded by an unrestricted grant by the Florida Department of Citrus, adds to the growing body of scientific research supporting the role of 100 % orange juice in adults’ and children’s diets.

• Another data analysis of nearly 14,000 Americans, ages 4 and older, concluded that people who drink 100% orange juice have lower BMI and healthier lifestyle behaviors than people who don’t drink orange juice.³
• A longitudinal analysis of more than 7,300 children and adolescents in the GUTSII cohort concluded that 100% fruit juice or OJ intake was not associated with negative effects on body weight, BMI or BMI percentile. In fact, higher OJ intake was associated with greater changes (positive) in height for girls.⁴
• A trend analysis for children reported that despite higher energy intakes, there was no significant difference in physical activity levels, percent overweight or obese, or BMI z-score when comparing kids who consume 100 % orange juice versus those who don’t.⁵
• A comprehensive review performed by the Academy of Nutrition and Dietetics for their Evidence Analysis Library examined the association between 100 % fruit juice intake and weight in children and concluded that the evidence does not support an association between 100 % fruit juice consumption and weight status or adiposity in children ages 2 to 18 years of age.⁶

Every glass of 100 % orange juice supports overall health and can help adults and children meet intake recommendations for key nutrients they may be lacking in their diets. An 8-oz. serving size contains vital vitamins and antioxidants, including vitamin C, potassium, folate, hesperidin and more, with no added sugar. From helping improve diet quality to providing key nutrients that can help support a healthy immune system, 100 % orange juice offers a number of health benefits and can also easily be incorporated into simple, great-tasting recipes.

About the Florida Department of Citrus
The Florida Department of Citrus is an executive agency of Florida government charged with the marketing, research and regulation of the Florida citrus industry. Its activities are funded by a tax paid by growers on each box of citrus that moves through commercial channels. The industry employs more than 37,000 people, provides an annual economic impact of $6.5 billion to the state, and contributes hundreds of millions of dollars in tax revenues that help support Florida’s schools, roads and health care services.

¹Sakaki JR et al. Pediatric Obesity. 2021;Mar 1:e12781.
²USDA and USDHHS. Dietary Guidelines for Americans, 2020-2025. 9th Edition. December 2020. Available at DietaryGuidelines.gov.
³Wang et al. Pub Health Nutr. 2012;15(12):2220-2227.
⁴Sakaki et al. Public Health Nutr. 2020 Oct 7;1-8.
⁵Nicklas et al. International Journal of Child Health and Nutrition. 2020;9(3):100-114.
⁶Evidence Analysis Library (EAL), Academy of Nutrition and Dietetics. Dietary and Metabolic Impact of Fruit Juice Consumption Evidence Analysis Project.

Der Beitrag New four-year study shows 100 % orange juice not associated with weight gain in older children erschien zuerst auf FRUIT PROCESSING magazine.

Students from the Faculty of Biotechnology and Food Engineering, and the Faculty of Biology at the Technion earned first place in an international competition held by Europe’s leading food innovation initiative, EIT Food. The students harnessed a bacteriophage – a virus that infects bacteria – to prevent spoilage of fruit juices, a phenomenon causing damage estimated at millions of dollars each year. Professor Marcelle Machluf, dean of the Faculty of Biotechnology and Food Engineering, said, “International projects such as this are the very essence of the Faculty and its way of teaching future generations to think outside the box, to be entrepreneurial, and to broaden the knowledge we are able to provide in the classroom.”

The international competition was held in the framework of the MicroBiome-Push project, which is part of the Food Solutions educational program. The goal was to solve problems in the food sector by connecting companies in the food industry (PepsiCo, Puratos and Agricolus) with undergraduate and graduate students from four universities – the Technion, the University of Turin in Italy, the University of Reading in the UK, and the University of Helsinki in Finland. Nine groups of students competed, including two from the Technion.

The two Technion groups chose challenges posed by the global PepsiCo corporation. The first was to solve the problem of spoilage of fruit juices, while the second was to utilize the potato peels that are left over from the production of potato chips. The groups were accompanied by four mentors from the Faculty of Biotechnology and Food Engineering: Professor Yoav Livney, who headed the Technion’s activity in the project, Professor Yechezkel Kashi, Assistant Professor Avi Shpigelman, and Associate Professor Uri Lesmes. According to the mentors, “The two Technion teams did an amazing job, and despite the limitations posed by COVID-19, they succeeded in creating original, effective solutions. What’s more, they presented the viability of the ideas to the corporations, and showed their inherent business potential.” Members of the winning team, the Microbes, are Itzik Engelberg, Alon Romano, Leechen Mashiah, and Rachel Bitton, and members of the second Technion group, Biomy, are Omer Sabbah, Yuping Kao, Or Shapira, Michael Buzaglo, and Lior Kaufman.

The Microbes chose to address the acute problem of spoilage of natural fruit juices, which in the U,S. alone causes damage estimated at around $32 million each year. The culprit is ACB, or Alicyclobacillus acidoterrestris. This bacterium, found in the ground in which fruit trees grow as well as in all parts of the tree itself, although not harmful to humans, releases a natural substance called guaiacol into the juice, spoiling its taste and smell. This occurs in a broad variety of juices, including orange, mango, pear, grape, tomato, and others, and leads to the loss of large quantities of juice, as well as massive financial losses.

In the course of evolution, the bacterium has developed high resistance to hostile environmental conditions, enabling it to also survive the processes involved in juice production – cleaning, extraction, pasteurization, and filling. As a rule, pasteurization is efficient in destroying bacteria that are harmful to health or adversely affect juice quality. But this is not the case with ACB, since the juice cannot be heated to higher pasteurization temperatures or for a longer time without compromising its quality and nutritional values. PepsiCo has been looking for a creative solution that will prevent this harmful phenomenon.

“Since the problem has its origins in nature – a bacterium that lives in the soil – we looked for a natural solution,” explain doctoral students and team members Alon Romano and Itzik Engelberg. “After all, nature is a ‘laboratory’ that has been perfecting its solutions for billions of years, and our assumption was that solutions that developed in the evolutionary process could also serve us as a solution for dealing with the problem of ACB in the food industry.”

After much searching and numerous analyses, the choice was a bacteriophage, a virus that infects bacteria naturally and in a very specific way. Bacteriophages are abundant in nature, and following strenuous research, the group succeeded in isolating and identifying a bacteriophage that destroys the harmful bacteria. It takes just a small dose to efficiently eliminate the bacteria, and because it does so selectively, it is safe for use and it has no harmful effects on human health.

The competition was held as part of the MicroBiome-Push project since it focused on finding solutions to challenges related to the natural microbiome, the microorganisms populating a particular environment. The microbiome includes bacteriome, virome, and mycobiome (which represent, respectively, the assemblages of bacteria, viruses, and fungi), and the winning solution in fact harnesses a specific virus present in the phytosphere (the microbiome of the plant and its environment) to combat a specific bacterium from that same environment. The fact that this is a natural, inexpensive solution that does not involve genetic engineering is expected to expedite the application of the technology in juices and to reduce the need for preservatives. Moreover, the addition of the virus to the juice does not affect it in terms of religious dietary laws – Jewish (kashrut) and Islamic (halal).

The second Technion group, Biomy, also tackled a far from simple challenge and developed the PotatALL concept, which includes a number of creative solutions for treating potato peels left over in the process of producing potato chips. Team members presented a process to produce from the peels a raw material used to create eco-friendly packaging, as well as a dip made from potato peel. This comprehensive and creative solution also met with the judges’ praise. The intention is for the dip to be served in small packs similar to ketchup, along with fries, and to package it in the eco-friendly packaging made from the peel. The solution provides a perfect way to fully utilize all parts of the potatoes while mitigating the environmental impact.

Der Beitrag Technion students use viruses to prevent spoilage of fruit juices erschien zuerst auf FRUIT PROCESSING magazine.

“In the near future, you may buy orange juice in bottles that are made out of orange peel. VTT’s novel technology provides a circular approach to using food waste streams for high-performance food packaging material, and at the same time reducing greenhouse gas emissions,” shares Professor of Practice Holger Pöhler from VTT”.

PET (polyethylene terephthalate) and other polyesters are being widely used in food packaging, plastic bottles and textiles. The annual production of PET products is estimated at 30 million tonnes. Replacing fossil-based PET with plant-based PEF (polyethylene furanoate) polymers can lower the carbon footprint of the products by 50 %.

Moreover, the barrier properties of PEF plastics are better than PETs, meaning that the food products have a longer shelf life. PEF is a fully recyclable and renewable high-performance plastic. Therefore, it opens up possibilities for the industries to reduce waste and to have positive impact on the environment.

VTT’s technology has significant advantages for making bio-based PEF plastics. The technology uses a stable intermediate for the production of FDCA (2,5-furandicarboxylic acid), one of the monomers of PEF, which enables a highly efficient process. In addition, utilising pectin-containing waste streams opens up new possibilities for the circular economy of plastics.

VTT’s unique scale-up infrastructure from laboratory to pilot scale ensures that this new technology will be brought to a technology readiness level that will allow polymer manufacturers’ easy transition to full scale.

VTT has patented the technology, and the research has been published in the scientific journal Green Chemistry on 7 December 2020: A unique pathway to platform chemicals: aldaric acids as stable intermediates for the synthesis of furandicarboxylic acid esters

Der Beitrag Plant-based and recyclable plastic bottles now enabled with VTT’s new FDCA technology using citrus peel as raw material erschien zuerst auf FRUIT PROCESSING magazine.

The comprehensive analysis, published in the European Journal of Nutrition, pooled and collectively analyzed the results of 21 prospective and 35 randomized clinical studies published through August 2019, and found that drinking moderate amounts of 100 % fruit juice was associated with a lower risk of total cardiovascular events and stroke. The study also reported no association at any level of 100 % fruit juice intake with weight measures, including body weight, body mass index, and waist circumference, and risk for diabetes or risk factors for diabetes such as insulin resistance.¹

Based on the analysis by researchers that were part of a working group from the Italian Society of Human Nutrition (SINU), significantly lower risks for total cardiovascular disease were observed at 100 % fruit juice intake levels up to 170 ml per day (between 5 and 6 ounces) and lower risks for stroke were seen at intake amounts up to 200 ml per day (between 6 and 7 ounces). Higher consumption amounts did not significantly increase nor decrease risk. The analysis also found significant reductions in systolic and diastolic blood pressure with 100 % fruit juice consumption, which could have been responsible for the observed risk reduction with cardiovascular events and stroke.

Additionally, no significant associations were seen with 100 % fruit juice intake and increased risk for diabetes or risk factors for diabetes, including blood glucose and insulin levels and measures of insulin sensitivity. Consistent with many other studies, 100 % fruit juice was not associated with weight parameters, including body weight, body mass index, and waist circumference.

A meta-analysis pools together and analyzes the results from previously conducted and published studies. In the hierarchy of research studies, a systematic review/meta-analysis ranks high with regard to the strength and robustness of results.

“These results help further support a positive role for 100 % fruit juice in cardiovascular health without negative effects on weight, risk for diabetes, or risk factors for these major diseases. While the study looked collectively at all 100 % fruit juices we also have research supporting the beneficial effects of 100 % orange juice on some of these very same health outcomes. In the end, a win for 100 % fruit juice is also a win for 100% orange juice,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus.

This systematic review and meta-analysis, funded through an unrestricted grant by the European Fruit Juice Association (AIJN), adds to the growing body of scientific research supporting the role of 100 % fruit juice and 100 % orange juice in the diet:

• A randomized controlled trial reported that 100 % orange juice reduced systolic blood pressure in adults with pre- or stage-1 hypertension. Hesperidin, provided almost exclusively in the diet by 100 % orange juice and oranges, appears to play a key role in the observed effects.²
• A meta-analysis of 95 studies showed higher intake of citrus fruit and citrus fruit juice decreased risk of coronary heart disease, cardiovascular disease, stroke, and all-cause mortality. Citrus fruit juices were associated with a 25 percent reduction in the risk for ischemic stroke.³
• In a systematic review and meta-analysis of prospective cohort studies, 100% fruit juice was associated with a 33 percent lower risk for stroke mortality.⁴
• Numerous studies report no association between 100% orange juice or 100% fruit juice intake and body weight in children or adults.^5-8

Every glass of 100 % orange juice supports overall health and can help adults and children meet intake recommendations for key nutrients they may be lacking in their diets. An 8-oz. serving size contains vital vitamins and antioxidants, including vitamin C, potassium, folate, hesperidin and more, with no sugar added. From helping improve diet quality to supporting a healthy immune system, 100 % orange juice offers a number of health benefits and can also easily be incorporated into simple, great-tasting recipes.

About the Florida Department of Citrus
The Florida Department of Citrus is an executive agency of Florida government charged with the marketing, research and regulation of the Florida citrus industry.  Its activities are funded by a tax paid by growers on each box of citrus that moves through commercial channels.  The industry employs more than 37,000 people, provides an annual economic impact of $6.5 billion to the state, and contributes hundreds of millions of dollars in tax revenues that help support Florida’s schools, roads and health care services.

References

• ¹D’Elia L et al. Eur J Nutr. 2020 Nov 4.
• ²Valls RM et al. Eur J Nutr. 2020 Jul 13.
• ³Aune D et al. Int J Epidemiol. 2017;46(3):1029-1056.
• ⁴Zurbau A et al. J Am Heart Assoc. 2020 Oct 20;9(19):e017728.
• ⁵Crowe-White K et al. Crit Rev Food Sci Nutr. 2016;56(5):871-884.
• ⁶Nicklas TM et al. International Journal of Child Health and Nutrition. 2020;9(3):100-114.
• ⁷O’Neil CE et al. Pediatric Research and Child Health. 2020;4(1).
• ⁸Sakaki JR et al. Public Health Nutr. 2020 Oct 7:1-8.

Der Beitrag New analysis shows 100 % fruit juice contributes to cardiovascular health in adults erschien zuerst auf FRUIT PROCESSING magazine.

Digital twins are virtual replicas of physical systems – in this case mathematical models of the biology of the plants and the behaviour of pollinating bees. These digital twins give researchers the ability to examine complex scenarios which examine multiple, intertwined factors at once. These types of trials are difficult or impossible to test in field – running a full combination of even six variables would require more kiwifruit orchards than exist in New Zealand.

Using this digital twin, the researchers predict that optimal fruit set is achieved with 60-75 % female flowers in the orchard; something that growers can achieve by select pruning of male flowers. Most pollination benefit is gained from the first 6-8 honey bees/1000 flowers, with diminishing returns thereafter. The research suggests that fruiting success is more sensitive to variation in plant traits and the female-to-male flower ratio than bee density, provided this minimum density is achieved.

Dr David Pattemore, pollination scientist at Plant & Food Research and leader of the research team, says, “This digital twin allows us to achieve something we couldn’t have done before – simultaneous testing of the plant-based factors and the pollinator-based factors. It now provides us with a platform to test many more questions and develop recommendations for growers that can be confirmed in field trials.

“The prediction should give kiwifruit growers confidence that what they have been practicing is more or less on the right track. The model provides strategies for improving crop management, such as selection of male and female cultivars which have their peak bloom at the same time, establishing the right balance of female to male flowers in the orchard and placing the sufficient numbers of hives to maintain more than 6 bees per 1000 flowers in the orchard to optimise yield.”

The project is part of a wider programme to develop digital twins for pollination, using a range of different modelling approaches to investigate how different pollination factors interact and influence kiwifruit production. Although initially designed to investigate honey bees pollinating kiwifruit vines, the models can be adapted to suit a wide range of crop species and pollinators. The team is currently working to scale up the model to investigate more complex questions such as the influence of diverse pollinator species and the effect of the spatial layout of orchards. These digital twins could potentially be used as the foundation for the development of decision support tools for growers, to guide their orchard and pollination management to optimise yields.

The paper titled “Orchard layout and plant traits influence fruit yield more strongly than pollinator behaviour and density in a dioecious crop” has been published in PLOS.

Der Beitrag Scientists are cracking the code to kiwifruit pollination success using a “digital twin” erschien zuerst auf FRUIT PROCESSING magazine.

A cross sectional analysis using the nationally representative National Health and Nutrition Examination Survey (NHANES) data on children ages 2 to 18 found significantly higher intakes of whole fruit yet a significant decrease in the intake of folate, riboflavin, thiamin, vitamin C, vitamin D, sodium, potassium, iron and zinc over these time periods.

The FDOC-funded study published in the International Journal of Child Health and Nutrition in July, found that from 2003-2016, the amount of all 100 % fruit juice consumed decreased 44 percent while the percentage of total fruit consumed from whole fruit increased from about 45 percent in 2003 to 65 percent in 2016.

However, the intake of 100 % orange juice (and other 100 % fruit juices) was the likely food source(s) associated with increased consumption of calcium, potassium and phosphorus in certain populations at both time periods (2003 and 2016) and OJ consumers tended to have lower intakes of sugar-sweetened beverages.

The researchers suggest that a possible strategy to decrease inadequate intake of calcium, potassium, and phosphorus is to increase the consumption of 100 % orange juice and other 100 % fruit juice and decrease the consumption of sweetened beverages and coffee/tea.

“Potassium and calcium are under consumed by Americans and have been deemed nutrients of public health concern. These nutrients are important for growing children and 100 % orange juice, particularly calcium-fortified juice, can help enhance the intake of these and other key nutrients,” said Dr. Rosa Walsh, Director of Scientific Research for the Florida Department of Citrus.

Further, vitamin C intake in children has decreased over time and more children have inadequate intake levels. While not linked directly to the decreased consumption of 100 % fruit juice, the results suggest that the increased intake of whole fruit is not adequately addressing vitamin C shortfalls.

Adding 100 % orange juice to the diet, in appropriate amounts as outlined by the American Association of Pediatrics (AAP), can help address the shortfalls or gaps in the intakes of folate, thiamin, vitamin C, potassium and vitamin D in fortified juices. The AAP guidelines suggest limiting portions of 100 % fruit juice to 4 oz. a day for children 1 to 3, 4 to 6 oz. a day for children 4 to 6 and 8 oz. a day for children 7 to 18.

More research is needed to determine the best way to support childhood nutrition. FDOC’s Scientific Research Department has several ongoing projects with researchers to examine the role of 100 % orange juice in the diets of children and adolescents.

Der Beitrag Whole fruit consumption up in children but 100 % OJ may play a role in addressing remaining nutrient shortfalls, new study shows erschien zuerst auf FRUIT PROCESSING magazine.

Dimethyl dicarbonate (DMDC, trade name Velcorin^®) is used for the cold sterilization of beverages. The use in juices is approved for selected countries such as USA, Mexico, Brazil or Australia and New Zealand. In the EU and according to the Codex Standard the use as a food additive in juices is not listed. DMDC is degraded quickly after application and therefore it is not directly detectable in the finished product. It’s detection can only be carried out indirectly via analysis for its decomposition products which in an aqueous matrix are compounds that may be seen in soft drinks. These components (MeOH & CO₂) are only conditionally suitable for a clear detection of its use. In the presence of methanol or ethanol, small amounts of dimethyl carbonate (DMC) or ethyl methyl carbonate (EMC) are also produced. These two compounds can be used as indirect proof of treatment of a product with DMDC. This recommendation reviews the detection method.

Der Beitrag New IFU recommendation #20 published “Methods for the detection of the use of DMDC (Velcorin) in juice beverages” erschien zuerst auf FRUIT PROCESSING magazine.

But why it works remains a mystery.

New research published in the Journal of Lipid Research demonstrates that mice fed a high-fat, high-cholesterol diet that were also given nobiletin were noticeably leaner and had reduced levels of insulin resistance and blood fats compared to mice that were fed a high-fat, high-cholesterol diet alone.

“We went on to show that we can also intervene with nobiletin,” said Murray Huff, PhD, a Professor at Western’s Schulich School of Medicine & Dentistry who has been studying nobiletin’s effects for over a decade. “We‘ve shown that in mice that already have all the negative symptoms of obesity, we can use nobelitin to reverse those symptoms, and even start to regress plaque build-up in the arteries, known as atherosclerosis.”

But Huff says he and his team at Robarts Research Institute at Western still haven’t been able to pinpoint exactly how nobiletin works. The researchers hypothesized that the molecule was likely acting on the pathway that regulates how fat is handled in the body. Called AMP Kinase, this regulator turns on the machinery in the body that burns fats to create energy, and it also blocks the manufacture of fats.

However, when the researchers studied nobiletin’s effects on mice that had been genetically modified to remove AMP Kinase, the effects were the same.

“This result told us that nobiletin is not acting on AMP Kinase, and is bypassing this major regulator of how fat is used in the body,” said Huff. “What it still leaves us with is the question – how is nobiletin doing this?”

Huff says while the mystery remains, this result is still clinically important because it shows that nobiletin won’t interfere with other drugs that act on the AMP Kinase system. He says current therapeutics for diabetes like metformin for example, work through this pathway.

The next step is to move these studies into humans to determine if nobiletin has the same positive metabolic effects in human trials.

“Obesity and its resulting metabolic syndromes are a huge burden to our health care system, and we have very few interventions that have been shown to work effectively,” said Huff. “We need to continue this emphasis on the discovery of new therapeutics.”

Der Beitrag Molecule found in oranges could reduce obesity and prevent heart disease and diabetes erschien zuerst auf FRUIT PROCESSING magazine.

This new 25 page review outlines how Nuclear Magnetic Resonance (NMR) spectroscopy coupled with multivariate statistical techniques are applied for the rapid quality and authenticity assessment of fruit juices. It explains the science behind the technique, how it can be used as a rapid screening tool, method validation, the ability to differentiate different types of juices (variety and country of origin) and determination of some components.

The document is available to IFU members and subscribers in the Methods of Analysis section of the IFU website.

Der Beitrag IFU Review of methodology #1 erschien zuerst auf FRUIT PROCESSING magazine.

Please feel free and enjoy reading the full article „Instability of fruit-based beverages – clouds, hazes and sediments“ by Prof Dr Frank Will, Jeannette Zacharias, Prof Dr Helmut Dietrich published in the February online edition of FRUIT PROCESSING magazine as a sample free of charge.

Der Beitrag Instability of fruit-based beverages – clouds, hazes, and sediments erschien zuerst auf FRUIT PROCESSING magazine.

Researchers conducted a five-day exercise study with 26 healthy young adults who were moderately trained for endurance exercise. Each day they cycled on a stationary bike for 80 minutes and then consumed approximately eight fluid ounces of commercially available 100 % orange juice, orange-flavored water, or an orange-flavored sports drink. Participants rated the taste of the beverages, thirst levels, and measures of gastrointestinal distress such as reflux or intestinal cramps immediately after the exercise, after drinking the beverages, and after one hour of rest. The researchers measured participants’ hydration status immediately after exercise and after a one-hour rest period.

These findings suggest that 100 % orange juice is a viable post-exercise rehydration strategy, with the beverage receiving positive palatability ratings from study participants when used as a post-exercise rehydration beverage. Additionally, 100 % orange juice was able to satisfy thirst while helping to achieve or maintain hydration following exercise without causing gastrointestinal distress.

“The study showed that people consuming 100 % orange juice were hydrated as well as the participants consuming a sports drink or water. There were no symptoms of serious GI distress with the orange juice despite the carbohydrate content and acidity of the beverage. The results indicate that people can drink orange juice to aid in their rehydration and recovery after exercise,” said Dr. Dawn Emerson, Assistant Professor at the University of Kansas and principal investigator on this study.

An eight-ounce serving of 100 % orange juice provides carbohydrates and is a good source of potassium, an electrolyte, that may provide rehydration and recovery benefits post-exercise. The naturally occurring sugar in 100 % orange juice keeps good company with these and other vitamins, minerals and the antioxidant properties that are all part of the nutrition package 100 % orange juice delivers.

According to the U.S. 2015-2020 Dietary Guidelines for Americans, one cup of 100 % orange juice counts as a fruit serving² meaning the naturally sweet taste of 100 % orange juice can contribute to an overall healthy diet. Just one-in-ten Americans meet their daily fruit intake as recommended by the Dietary Guidelines, missing out on important nutrients.³ A glass of 100 % orange juice can help close that gap in a convenient, quick way, while also serving as a viable option for post-exercise rehydration.

¹Kelly MR, Emerson DM, Landes EJ, Barnes ER, Gallagher PM (2020) Gastrointestinal Implications of Post-Exercise Orange Juice Consumption. J Nutr Health Sci 7(1): 101
²USDA/DHHS. 2015-2020 Dietary Guidelines for Americans. https://health.gov/dietaryguidelines/2015/guidelines
³CDC. Disparities in State-Specific Adult Fruit and Vegetable Consumption. 2015. https://www.cdc.gov/mmwr/volumes/66/wr/mm6645a1.htm?s_cid=mm6645a1_w

Der Beitrag New study reveals that 100 % orange juice is just as good as sports drinks and water for recovery after exercise erschien zuerst auf FRUIT PROCESSING magazine.

Central aim of the study was to gather more empiric data on the question whether the disintegration rate of compostable products is sufficient to be compatible with the current organic waste treatment practices. In an industrial organic waste treatment trial, a set of nine different compostable plastic products, consisting of organic waste collection bags, plant pots, tea bags, coffee pads, coffee capsules, and fruit labels were tested. “We studied how compostable plastics behave in the current Dutch system for the treatment of GFT (i.e source separated municipal biowaste) and came to the conclusion that compostable products can be processed well with GFT“, says Maarten van der Zee, co-author of the study.

After the first waste treatment cycle of only 11 days, the PLA plant pot already completely disintegrated. “This is significantly faster than paper and most organic matter. Even the orange peel and banana skin (the reference materials) did not completely disintegrate and needed more time” de Bie commented on the study. “The PLA tea bag, which is a typical consumer product, also successfully disintegrated within 22 days.”

The study also analysed the composition of the current visual contamination of conventional plastics in compost, and no compostable plastics were identified amongst the plastics that were found in the compost. “The importance of this result cannot be overstated”, de Bie stresses. “All stakeholders involved in the business of organic recycling, be it waste managers, industry, or legislators, now have the proof that certified compostable plastics actually deliver.”

Read the complete study here: https://bit.ly/2HHAXhn

Der Beitrag Compostable plastics break down in less than 22 days in real life industrial composting erschien zuerst auf FRUIT PROCESSING magazine.

Plant & Food Research and global fresh produce company T&G Global have announced they are entering into a new agreement to breed and commercialise exciting new varieties of blueberries to be sold globally.

The breeding programme will produce new varieties of blueberry that will provide improved yield and resistance to disease while also delivering consumers larger, tastier berries over a longer period, with an extended harvest season.

The first new commercial varieties could be launched globally in the next 12 months under T&G Global’s Orchard Rd brand.

“Blueberries are a key strategic play for us in building our global portfolio, and we’re delighted to build another global category to emulate the success of our premium apple brands. We know there is strong consumer demand for blueberries and teaming up with Plant & Food Research means we get access to a pipeline of world-class varieties,” says Gareth Edgecombe, CEO of T&G Global.

“Securing exclusive rights to the best varieties is the first step in our strategy to build multiple global verticals that drive and enable value and add demand through strong consumer brands,” he says.

The new partnership builds on an existing agreement that grants the global fresh produce grower and marketer, T&G Global, access to a suite of Plant & Food Research-bred and licensed blueberry varieties for production in Australia.

“Plant & Food Research and T&G Global have a strong relationship that began at their legacy organisations in the 1990s,” says David Hughes, CEO Plant & Food Research.

“T&G has an excellent track record of commercialising our varieties, most notably the apples branded JAZZ and Envy. We are looking forward to continuing building on this history and delivering excellent blueberries for New Zealand and global consumers,” he says.

Der Beitrag New partnership to develop bigger, tastier blueberries erschien zuerst auf FRUIT PROCESSING magazine.

Consumption of any amount of fruit juice, including the highest intake category of eight or more glasses per week, was not associated with an increased risk for type 2 diabetes, according to the study. When the researchers isolated citrus juice intake (orange and grapefruit juice combined), the results were consistent – intake of citrus juices was not associated with an increased risk for diabetes.

This study reinforces the case that fruit juices are not the same as sugar-sweetened beverages (SSBs), particularly with respect to metabolic effects and risk for diabetes. One hundred percent fruit juices have lower glycemic index compared to SSBs and contain beneficial nutrients not found in SSBs, including vitamins, minerals, and bioactive/polyphenolic compounds.

An 8-ounce glass of 100 % orange juice is an excellent source of vitamin C, a good source of potassium, folate, and thiamin, and supplies hesperidin, a polyphenol that has been shown to have health benefits. Orange juice also counts as a fruit serving to help meet fruit intake recommendations.

The study used data from the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort, which began collecting diet and health data in 1993 through 1997 from adults age 20 through 70. The study examined dietary records completed at baseline and categorized fruit juice intake into several intake categories ranging from none to eight or more glasses per week (one glass was considered to be approximately 5 ounces). The study identified 1,477 verified cases of type 2 diabetes over an average 14-year follow up period.

The advantage of this study is that it examined data from a large number of individuals who were followed for a long period of time. However, as a prospective cohort study, data are self-reported, and it cannot show cause and effect. While the analysis took into account important factors that could affect results, such as age, sex, education level, physical activity level, body mass index and overall diet quality, prospective cohort studies are not able to consider each and every factor that could potentially affect results.

Reference:

• Pure Fruit Juice and Fruit Consumption Are Not Associated with Incidence of Type 2 Diabetes after Adjustment for Overall Dietary Quality in the European Prospective Investigation into Cancer and Nutrition–Netherlands (EPIC-NL) Study
• Floor R Scheffers, Alet H Wijga, WM Monique Verschuren, Yvonne T van der Schouw, Ivonne Sluijs, Henriëtte A Smit, and Jolanda MA Boer.
• Journal of Nutrition. 2020 Jan 14. pii: nxz340. doi: 10.1093/jn/nxz340. [Epub ahead of print]

Der Beitrag Fruit juice, including 100 % orange juice, not associated with type 2 diabetes in European study erschien zuerst auf FRUIT PROCESSING magazine.

Anthocyanins and flavanone glucosides have been used for years as part of the authenticity assessment of red/black and citrus juices, typically using IFU 71 & 58 respectively. These components comprise only a small selection of the polyphenolic compounds that are available to the analyst for the assessment of juices. The generalised use of polyphenolic compounds as a means of detecting mixtures of juice was developed by Wade’s group at Procter and Gamble in the late 80’s. This procedure works well in juices where there is a reducing environment, such as citrus juices, and produces stable peak profiles. However, in systems with active polyphenol oxidase (PPO) enzymes, such as apple, pear and bananas, some peaks can be lost, due to oxidation and subsequent polymerisation, so these profiles tend to be less stable.

Unlike the chromatograms seen with the anthocyanin procedure, which often only contain a few peaks , traces for the polyphenols are much more complex and generally contain many more peaks. Due to the complex nature of these chromatograms, it is generally impossible to use reference libraries for positive peak identification due to small shifts in retention times between chromatographic runs. This means that control samples should be run with each batch of test samples for comparison purposes unless positive identifications can be made by using more specific detectors, such as diode array (DAD) and/or ideally mass spectrometer (MS), where a positive identification can be made either from an accurate mass measurement or by specific “mother/daughter” transitions.

This recommendation has been published and is available via the IFU website under Methods of Analysis

Der Beitrag New IFU Recommendation #11 erschien zuerst auf FRUIT PROCESSING magazine.

A Media Summit with a strong international attendance took place in Geisenheim on November 21, 2019. The Summit featured the publication of the third ProWein Business Report on the special topic of climate change, prepared by Hochschule Geisenheim University. Over 30 journalists from 20 countries attended nine presentations by international speakers on the effects of climate change on the wine industry, as well as adaptation and sustainability strategies. Two Geisenheim professors Prof. Dr. Hans Reiner Schultz and Prof. Dr. Claudia Kammann kicked things off by addressing the causes and existential significance of climate change for humankind.

In a live stream from Australia, Prof. Dr. Markus Herderich and Dr. Mardi Longbottom from the Australian Wine Research Institute (AWRI) reported on the impact of climate change on Australia’s wine industry, the adaptation strategies that have been in place there since 1980, as well as Australia’s sustainable wine-growing program. The presentation of the ProWein Business Reports on Climate Change by Prof. Dr. Simone Loose was streamed as a webinar to journalists worldwide. In underlining the significance of the report, Loose said: “this is the first time the ProWein Business Report has quantified the extent to which the various players in the international wine industry have already been affected by climate change, the comprehensive measures that have been taken to respond to it, as well as those that will be necessary in the future.”

Dr. Cristina Carlos from the Association for the Development of Viticulture in the Douro Region (ADVID) gave a very vivid account of the extent to which the winegrowers in Portugal are already suffering from water shortages and heat stress and the adjustments that are currently being made in order to sustain winegrowing in the region. Dr. Lukas Egarter Vigl of EURAC Research in Bolzano gave a talk on the systematic shift by South Tyrolean winegrowers to higher and cooler vineyards. Dr. Hervé Hannin from INRA Montpellier said France is thus far the only country to have systematically discussed local strategies for adapting to climate change with its winegrowers, which it intends to transform into a national strategy. The ecological sustainability of the wine industry was the focus of the two concluding lectures. Marcus Ihre from Systembolaget explained the role sustainability standards play in the purchasing of wines by the Swedish state-run retailer monopoly for alcoholic beverages,and how these standards are set and monitored. Keith Ulrich highlighted the fact that Fair’n Green is the only German standard in the wine industry to date to encourage members to make continuous improvements in all three areas of sustainability. As a member of Fair’n Green, winegrower Jochen Schmidt from the Palatinate region spoke about the measures he has successfully taken to make his winery CO² neutral.

The three-day Media Summit was rounded off by a tasting of sustainable wines presented by Stuart Piggott and Paula Sidore in the Geisenheim wine cellar, a tour of the Geisenheim FACE facility, a dinner at Schloss Vollrads, a demonstration of steep-slope viticulture in the Assmannshausen domain and a visit to the Steinberg cellar.

Der Beitrag ProWein Media Summit on Climate Change in Geisenheim erschien zuerst auf FRUIT PROCESSING magazine.

Although there is strong evidence that consumption of fruit and vegetables is associated with a reduced rate of all-cause mortality, only a minority of the population consumes 5 servings a day, and campaigns to increase intake have had limited success. This review examines whether encouraging the consumption of fruit juice might offer a step toward the 5-a-day target. Reasons given for not consuming whole fruit involve practicalities, inconvenience, and the effort required. Psychologically, what is important is not only basic information about health, but how individuals interpret their ability to implement that information. It has been argued that fruit juice avoids the problems that commonly prevent fruit consumption and thus provides a practical means of increasing intake and benefitting health through an approach with which the population can readily engage. Those arguing against consuming fruit juice emphasize that it is a source of sugar lacking fiber, yet juice provides nutrients such as vitamin C, carotenoids, and polyphenols that offer health-related benefits. Actively encouraging the daily consumption of fruit juice in public health policy could help populations achieve the 5-a-day recommendation for fruit and vegetable intake.

Please download the full article under https://bit.ly/2lYVZAJ

Source: Oxford Academic

Der Beitrag Role of fruit juice in achieving the 5-a-day recommendation for fruit and vegetable intake erschien zuerst auf FRUIT PROCESSING magazine.