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It has been a busy few weeks for our team at Step Change Innovations, as this week saw official news break of CalmologyTM, our very first ingredient launch.  This is particularly exciting for me, as I’ve been working on this project since I started at Step Change earlier this year.  My ingredient baby is out there for the world to see, and I sure hope it grows to be successful.

In a nutshell, Calmology is a dairy-based ingredient blend for use in supplements to support mood and sleep while also providing crucial support for digestive and immune health.  Step Change Innovations partnered with FrieslandCampina, a global dairy cooperative and ingredient manufacturer headquartered in the Netherlands, to bring forth this unique product.

The science part behind Calmology was easy for me–I spent many hours pouring over the scientific evidence showing why the different components impact mood, sleep, digestive health, and immune health.  I made sure to understand the nutritional composition and attributes important to product developers.  What was a bit of a departure from my primary skill set was working on the marketing and branding.  I wrote our sales brochures, I wrote the website copy, I authored an extensive white paper outlining the clinical research, and I even came up with the brand name and logo concept.  It became very personal for me, especially having studied dairy products during my doctoral research.

I can’t say enough good things about both the teams at Step Change and FrieslandCampina as it relates to working on this ingredient and subsequent product launch.  I’ve exchanged several emails and phone calls with key players at FrieslandCampina who provided immeasurable guidance and critiques throughout the development of marketing materials.  The overwhelming support and strong teamwork between all of us at Step Change is reflected in every part of this process.  It is so exciting to be part of such a forward-thinking team and to be part of a greater network of scientists and experts that truly have the power to affect positive change via food science and nutrition.  I look forward to seeing where the journey for Calmology leads.

Although this blog entry was meant to share my personal perspective on the development process of one particular ingredient, I would be remiss if I didn’t add a blatant plug for our product!  For more information, please visit getcalmology.com.  And if you want to learn more, please reach out to me or the Step Change team–we are here to help.

Superfoods have been all the rage for the last few decades.  Although there is no standardized definition, this article out of UC Davis gives a great overview of how the term came to be–spoiler alert: it all started with bananas!  In simple terms, superfoods give you the best bang for your buck with their abundance of micronutrients (vitamins, minerals, antioxidants, and other important molecules that impart benefits at minimal quantity) without an overabundance of calories.  Think ancient grains, fruits, vegetables, and some fish. 

Since really digging into ingredients across all categories at the start of this year, I’ve noticed a plethora of fruit based ingredients, extracts and powders galore from widely recognized fruits as well as some that aren’t as well-known.  Fruit powders and ingredients highly interest me from a product development perspective because they can be used to add color and flavor beyond their micronutrient power.  Below is a small glimpse into a few ingredients I consider “superfruits” and am interested in for some current work projects:

  • Blood Orange and Oranges:  Oranges have always been known as a good source of vitamin C, yet only in recent years have scientists looked at the antioxidants within oranges and their potential health benefits.  New studies show that orange extracts may be helpful with anxiety and weight loss.  Orange components also show anticancer and cardioprotective activities.
  • Golden Kiwi:  To be honest, I had no idea gold kiwis were a thing until I had an ingredient supplier telling me about their golden kiwi powder.  I’ve learned that golden kiwis look just like their green counterparts with some differences in micronutrient content (e.g. gold kiwi has greater vitamin C and folate content than green kiwi).  Golden kiwi ingredients that I’ve seen thus far seem to primarily come from New Zealand, although kiwi can grow in several places around the globe.  Ingredients from golden kiwi can support digestive health and studies on kiwi show it contributes to an increase in high-density lipoprotein (HDL, aka the good cholesterol).
  • Pomegranate:  Yes, I’ve mentioned pomegranates previously in my recent liver ingredients post–I’ve been fascinated with pomegranates ever since learning about them in my high school mythology class (thank you, Mrs. Swartz!).   Pomegranate fits the superfruit mold because of all of the antioxidants it contains, like the anthocyanins that give pomegranate its red color.  The active components in pomegranate exhibit anticancer and anti-inflammatory activities, making it potentially useful in the treatment of cancers and arthritis.
  • Blueberries:  Like pomegranates, blueberries also contain anthocyanins.  In addition to the antioxidant potential of blueberries, recent research has shown they may be useful in slowing cognitive decline in older adults.
  • Kakadu Plum:  This fruit is another one whose existence I didn’t know until learning about it during a supplier meeting.  Kakadu plums are better known in Australia, and like the other superfruits listed here, have high antioxidant activity and micronutrient content.  Active components in Kakadu plums may be useful in inhibiting foodborne bacteria, thus potentially providing a natural alternative to some preservatives.  I had trouble locating any clinical research on ingredients from this interesting plant but it seems to have a long history of use in aboriginal medicine.

As research continues on plants, especially those used in traditional medicine around the world, I’m sure this list will continue to grow.  Are there specific fruits and fruit ingredients you find interesting for product development?  Are there any fruits you swear by in your diet?  I’d love to hear your thoughts, no matter how fruity.

Mushrooms are a frequent topic of conversation in my house during the autumnal months, as my hepatologist husband deals with several patients each fall who tempt fate by eating wild mushrooms.  Word to the wise:  unless you’re a mycology expert, don’t pick mushrooms to eat!  It’s not worth liver failure and death.  You can see the other Dr. Gholam saying as much recently on local television.  But beyond the deadly varieties you find in the Midwest this time of year, mushrooms are an incredibly versatile ingredient.  Sheldon Cooper of the Big Bang Theory has fun with flags, but we are about to have fun with fungi!

Mushrooms have progressed tremendously beyond being a staple of vegetarian cuisine or a popular pizza topping.  Since beginning my role as Innovation Director at Step Change Innovations, I’ve come across a great deal of mushroom-based ingredients.  Allow me to highlight a few mushroom uses I find most interesting.

Alternative protein sources: Fungi have been in use as protein sources for some time.  Specifically, mycoprotein, derived from the fungi Fusarium venenatum, has a great amino acid profile and has had great success under the Quorn brand.  Additionally, fungi can be used in fermentation to improve other protein sources.  MycoTechnology has leveraged fungi to improve the digestibility and functionality of plant-based proteins.  I tasted some chef-prepared meat analogs at their IFT booth in July and was incredibly impressed by the texture and flavor.  As fermentation derived ingredients continue to trend, I’m sure we will see greater utilization of fungi to produce or modify proteins.

Alternative fiber sources:  Mushrooms long have been recognized as a source of fiber and the aforementioned mycoprotein also brings fiber to the table.  There are reports in the scientific literature examining mushroom-derived β-glucans and their various health impacts beyond adding to dietary fiber intake.  Research on β-glucans from other plant-based material has demonstrated their prebiotic and cholesterol lowering activities.  Early reports suggest β-glucans from mushrooms may provide useful in cancer treatment. 

Health benefits galore:  Mushrooms play no small part in this huge trend I’ve observed in recent years of east meets west–plants used in traditional Eastern medicine have gained traction in the west and increasing research is going into understanding the exact molecules and mechanisms behind these botanicals.  Species like reishi, chaga, and lion’s mane have been touted for their health benefits such as supporting immune health, fighting inflammation, and helping with sleep and relaxation (not necessarily in that order and there is some overlap between species).  Orgenetics recently launched a line of functional mushroom blends targeted at specific health benefits.

What do you think of the recent interest in mushrooms?  What health benefit provided by mushrooms most interests you?

October is Liver Cancer Awareness Month.  Since I’m married to a renowned hepatologist and gastroenterologist, I want to spend some time delving into ingredients that help us take care of the liver, the metabolic powerhouse of our bodies.  When I first started dating my husband, I thought the heart was the most important organ in the body.  He quickly proved me wrong.  Advances in science have allowed us to build mechanical hearts (or even grow a new heart from our own stem cells), but we cannot build a machine that can mimic the many metabolic functions the liver conducts for us every single day.  It’s truly a remarkable organ.  Did you know that after a live donor liver transplant, the liver will regenerate in both the donor and the recipient in about three months?  You learn a lot of interesting things with a liver doc in the house.

Ingredients FOR LIVER HEALTH

So where does liver health intersect with food science?  Over the last decade, scientists have begun to study the hepatoprotective effect of certain ingredients.  I briefly touched on this in a Prepared Foods article last year when I shared aged black garlic was shown to have hepatoprotective benefit in a pre-clinical trial.  Beyond this, there are several other ingredient options that may be helpful in improving liver health and function.  Below are a few I find interesting:

  • Pomegranate Extract:  The fruit of the gods gets a lot of great press for its antioxidant content and delightfully tart flavor.  demonstrated the hepatoprotective effect of a phenolic-rich pomegranate extract in mice fed a high fat diet.  A similar report in Frontiers in Pharmacology published last year showed pomegranate also had hepatoprotective activity against liver damage induced by CCl4 in rats.  Pomegranate-based ingredients are perfect for providing natural color and flavor–understanding their health impact make them a great multi-faceted choice for food and supplement formulations.
  • Soy and Whey Proteins:  Proteins are a deep area of fascination for me because of the wide varieties of functionality whole proteins and their hydrolysates provide to food, not to mention their inherent nutritional value.  Thus I found it highly intriguing that soy consumption was associated with reduced incidence of non-alcoholic fatty liver disease (NAFLD) according to a recent study in the Journal of Nutrition.  Perhaps this is due to one soy protein in particular, β-conglycinin, as a 2018 review article in the International Journal of Molecular Sciences highlighted the hepatoprotective effects of β-conglycinin against NAFLD as well as alcohol induced fatty liver disease.  Additionally, a study published last year in Nutrients showed the hepatoprotective effects in pre-clinical work of a foam made with whey protein hydrolysate and stabilized by a polysaccharide combination.  The same foam also showed anti-hypertensive activity, which I don’t find the least bit surprising as dairy proteins are known for being an excellent source of bioactive peptides.  Proteins could be as good for the liver as they are for the diet.
  • Trehalose:  A naturally occurring sugar found in many foodstuff, trehalose often is used in food formulations because of its ability to retain moisture and reduce freezing points.  Several studies published in the last five years have linked trehalose with a weakening of liver disease in pre-clinical trials. 

There are several other botanical actives and ingredients being studied for their impact on liver function, but I chose to highlight the above, as it is helpful for formulators when a single ingredient provides multiple benefits.  I should note that curcumin, the active component of turmeric, also is of great interest for treating NAFLD.  However, with the plethora of curcumin ingredients currently on the market and most of them claiming to be the most bioavailable form, I want to investigate further and address the topic in a future post. 

LOVE YOUR LIVER BY LOVING YOUR GUT

It’s also worth noting that researchers have taken note of the existence of the gut-liver axis, by which our gut microbiome plays a role in liver health and vice versa.  When the gut microbiome isn’t well maintained, it can play a role in liver disease, but by taking care of our gut, we can positively impact liver health.  A review article published in the International Journal of Molecular Sciences in 2016 highlighted probiotics may be helpful in the treatment of NAFLD, among other issues such as obesity and type 2 diabetes.  It’s a common theme you will often hear from me–our gut plays an important role in many bodily functions.  So if you want to love your liver, make sure you love your gut too!

If you are interested in learning more about ingredients for liver health, leave me a comment below or connect with me on Twitter.

Smoothies are such a great way to pack in a lot of nutrition, use up leftover produce in the fridge, and have a flavorful satisfying meal on the run.  After the launch of our Parker’s™ Plant-Based Protein Smoothie Mix, I felt inspired to create my own twist on tasty smoothies.  I wanted to develop a smoothie recipe that showcases the power of fruits and vegetables and how these ingredients work together to make a delicious beverage.  This smoothie recipe packs a punch, full of sustainable nutrition that works as a fantastic meal replacement to keep you nourished until your next meal.

I selected a banana and almond milk to create the perfect base—ingredients you can find in any grocery store that make a suitable smoothie base for any flavor.  A little liquid in a smoothie formulation makes it easier to blend all the other ingredients in the formulation, while banana provides some body and texture.  Next, I added blueberries for their sweet tart flavor and antioxidant power.  Kale (my favorite leafy green) adds a serving of vegetables and several vitamins and minerals.  Avocado adds healthy saturated fats and a creamy texture.  A touch of cinnamon adds a little flavor and research suggests cinnamon may help with blood glucose management.  And of course Parker’s adds 20 g of plant-based protein, perfect for vegans and fits squarely in current consumer concerns about sustainability.

 

The Ingredient Doc’s “Ph.D. Pick” Power Smoothie with Parker’s™ Plant-Based Protein Smoothie Mix

  • 1 cup unsweetened almond milk
  • 1 packet Parker’s™ Plant-Based Quad Protein Smoothie, vanilla flavor
  • 1 cup chopped kale
  • 1 banana
  • 1/2 cup blueberries
  • 1/2 avocado
  • 1/4 tsp cinnamon

Add all ingredients into blender and blend until smooth.  For a sweeter taste, use vanilla flavored almond milk or add a drizzle of honey.

Each smoothie (prepared as written) contains 478 calories, 25 g protein, 19 g fat, 30 g sugar, and 17 g of fiber.  It also provides approximately half of the daily value (assuming a 2,000 calorie diet) for calcium, iron, and vitamin C, and over 25% of the daily value for folate. 

 

What is your favorite smoothie ingredient?

Immune health ingredients are fascinating and have gained a lot of traction over the last couple decades, especially in the last two years, no thanks to the COVID-19 pandemic.  I always find interesting the close association between immune health and gut health, as 70% of our immune system resides in the gut in the form of gut-associated lymphoid tissue.  Thus, anything we consume that impacts our gut health and gut microbiome logically can have an impact on our immune health.

Recently I recorded a podcast for Prepared Foods Magazine and discussed the subject with David Feder, technical editor extraordinaire.  Click here to listen and learn more.

Me at IFT FIRST 2022 in Chicago

Every blog must have an inaugural post, pontificating about the writer’s hopes and dreams for their slice of electronic real estate.  I suppose this is no exception.  So please stay with me for a minute as I have a personal moment in my professional capacity.

TL/DR:  I’m here to share my love of food science and interesting ingredient developments with the world at large.

In my line of work, it feels like PhDs are a dime a dozen.  And even without a PhD, years of experience in product development and applications command respect.  There are dozens of colleagues and scientists in the industry I admire.  Until recently, I never thought I measured up, even having a degree and achievements of my own.  But at this juncture in my life and career, thanks to an empowering boss and a few years of working for the best technical editor in the biz, I have found my voice.  I have found myself, professionally speaking. 

I always thought I’d end up working in a lab somewhere, but the world had other plans for me.  I’ve worked in product development, sales, technical sales and support, and technical writing, definitely not the hard core scientist I had once envisioned myself.  However, each of those experiences taught me important lessons about the ingredient industry.  What I once thought was a mishmash of odd skills has turned out to be the necessary list of capabilities allowing me to research ingredients, make recommendations based on science and experience, and communicate the benefits of such ingredients.  A scientific storyteller, if you will.

And in finding myself, I have emerged as the Ingredient Doc.

After spending time as a stay-at-home mother and regular contributor to Prepared Foods Magazine, I began work as Innovation Scientist at Step Change Innovations, working for a dear friend I met at a previous job over a decade ago.  We do things different at Step Change, offering expertise and services in a way that hasn’t been done before.  I actually get paid to do things I love–researching innovations in the industry and authoring marketing and technical materials.  I’m swimming in unique samples and materials.  It’s delightful!  Current trends in sustainability and plant-based materials have driven innovation, resulting in an explosion of ingredients.  I’m constantly excited by new discoveries and research.

So my hope and dream for this space is simple–I want to share my love of ingredients and clearly explain the science behind them with whoever happens to pass by this website.  This is my outlet to share with the world the things I find interesting, the concepts I think could take off in the marketplace, the science of ingredients that can better our lives.  If you have found yourself here, I welcome you and hope to expand your knowledge of food science and ingredients.