Challenges of Incorporating Functional Ingredients into ...0 10 20 30 40 50 min mAU 0 100 200 300...
Transcript of Challenges of Incorporating Functional Ingredients into ...0 10 20 30 40 50 min mAU 0 100 200 300...
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Customer Focused, Science Driven, Results Led
Challenges of Incorporating Functional Ingredients into Foods - An NPD and Analytical Perspective
Jane Staniforth & Robert Griffiths
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• Introduction to RSSL
•What is meant by Functional Ingredients?
•The development brief
•Analytical considerations
•Case studies
Overview
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•We provide science and technology outsourcing to the global food, healthcare and pharmaceutical industries
•Key areas of expertise for food sector include: Functional Foods & Ingredients Allergens Analysis & Consultancy Contaminant Investigative Analysis Product Development
What Do We Do at RSSL?
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Definition of Functional Ingredient
Ingredients that provide some health benefit above and beyond fulfilling basic nutrition (health-promotion)
Vitamins
Omega-3
Antioxidants
Plant sterols
Minerals
Proteins
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Challenge Your Development Brief
• What is the product?
• What functional ingredients are to be added?
• What claims do you want to make?
• What is the target shelf life?
What
• Where will it be manufactured?
• Where will the product be stored?
Where
• When is product due to be launched?
• When is product to be consumed? How often? When
• Who is target retailer?
• Who is the target consumer? Who
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Know what product you want…….
but more importantly……
know what product you do not want
Key Challenge
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Challenges For The Developer
•Scrutinise original concept •Sensory attributes •Choice of ingredient(s) •Quality of ingredient / supplier •Active levels • Incorporation of active/raw material •Stability of ingredient & product •Storage conditions •Packaging
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•Raw material assessment
•Development process
•Label claims
•Shelf life
•Troubleshooting
•Due diligence
Why Analyse?
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•Sampling
•Stability
•Active form
•Method selection
•Extraction
•Sensitivity
•Speed, robustness
Challenges For Analysts
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Case Study: Omega 3 & 6 Fatty Acids
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Development Challenges
•Select the optimum source of active
•Flavour selection
•Taste optimisation
•Consider how being consumed
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•Source of ingredient
•Component of interest
• Is the product fortified?
•Form of ingredient
•Nature of finished product
• Ingredient stability
Analytical Challenges
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Outline of Method
Sampling
Extraction
Derivatisation
Instrumentation GC
Results
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Case Study: Botanicals
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Challenges
•Are you claiming an amount of active or plant extract?
•Are you are looking at a mixture of botanicals?
•Carotenoids methodology vs forms
•Stability of active
Botanical Active
Green Tea Catechins
Guarana Caffeine
Echinacea Chlorogenic acid
Pomegranate Ellagic acid
Soy Isoflavones
Ginseng Ginsenosides
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Example of Chromatography Of Markers Used For Stability
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24 months
12 months
0 months
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Lots to consider to ensure a successful product…
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Development Support:
•Ensure development brief is very specific and achievable
• Incorporate the correct amount of ingredient to make any claims
•Start analytical validation and checking at the earliest point possible
Get The Most Out Of Your NPD Team
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Get The Most Out Of Your Analyst
Analytical Support:
•Consult at early stage •Check method available • Ingredient details •Product information •Homogenous sample •Transport of sample •Manufacturing process
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Ensure your expectations…..
and the abilities of your partner organisation…..
are matched
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• New forms of ingredients
• Legislation changes
• New products
• Increased dosage
• Combinations of ingredients
• Method developments
• Media attention
Future Challenges
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Any Questions?
Thank You For Your Attention
Jane Staniforth & Robert Griffiths