Botanicals Increasingly Interesting to Food Industry
Botanicals — nutraceutical ingredients from herbs, seeds, and fruits — are increasingly interesting to the food industry serving health-conscious consumers demanding “nutritive-value added” food items.
By Mark Anthony, Ph.D. | 02/07/2007
The list of potential antioxidants, anti-inflammatory agents, and anti-cancer compounds from the plant kingdom is staggering.
Botanicals have grabbed the attention of the food industry because consumers crave natural ways to enhance health through diet. “People are interested in condition-specific products that provide a benefit or solution, and there are many benefits to using botanicals in foods,” says Matt Phillips, vice president marketing and sales for BI Nutraceuticals, Long Beach, Calif. “Botanicals historically have been used for therapeutic use, so for consumers taking control of their health, botanicals makes sense.”
Most botanicals are simply whole nutritious plants; often those that have been on the menu in another form for years. “Consumers can only take so many pills,” Phillips adds. “They’re looking for alternative ways to consume botanicals. Foods naturally fill this gap.”
|According to the National Institutes of Health, “A botanical is a plant or plant part valued for its medicinal or therapeutic properties, flavor, and/or scent. Herbs are a subset of botanicals. Products made from botanicals used to maintain or improve health may be called herbal products, botanical products or phytomedicines.”
Studies on the health potential of promising compounds are increasing so fast that it’s difficult to keep track of them. A recent article in the American Journal of Clinical Nutrition updated ratings of the total antioxidant potential for common foods. Toward the top of the list were a large variety of fruits and vegetables, including blackberries, strawberries, artichokes, cranberries, blueberries, grape juice and raspberries. Alongside these fruits were cloves, pecans, unsweetened chocolate, herbs and spices, coffee and walnuts.
Nature’s Path Foods, Inc., Richmond, British Columbia, has been providing organic grains and cereal products since 1985. The recently introduced Optimum line of cereals and energy bars take advantage of boost in nutrition offered by such botanical ingredient leaders as: Pomegranate, ginger, blueberries, cranberries, cherries and flax seeds complete the whole grain nutrient package of both staple and snack offerings.
“As the leading manufacture of certified organic breakfast foods, snacks and pastas, we want to show how an active, sustainable (and organic) lifestyle can improve the overall health and well being of everyone,” said Maria Emmer-Aanes, director of marketing of Nature’s Path.
Fruit-based Botanical Ingredients Still Got Juice
|Processors are keeping up with science, adding hot botanical nutraceuticals to new products. Fruits and their extracts — especially red and purple fruits such as açai, currants, pomegranate, tomatoes, cranberries and others — are mainstreaming into the marketplace with greater regularity.
Cranberries, always popular, are becoming serious players in health food. “Cranberries are one of the highest antioxidant fruits and most widely known for their unique ‘anti-adhesion’ activity that protects the body from harmful bacteria causing urinary tract infections,” says Doug Klaiber, general manager of Decas Botanical Synergies, Wareham, Mass.
This anti-adhesion activity is primarily due to a natural compound in the fruit called PACs. “According to the USDA Database for the Proanthocyanidin Content of Selected Foods, cranberry PACs contain a unique A-type structure, while most other plants contain only the more common B-type PACs. It is cranberry’s A-type PACs that are responsible for the anti-adhesion mechanism of action,” explains Klaiber.
In 2004, cranberry became the only fruit in the world to earn a health claim. The French government approved the claim that the North American cranberry can “help reduce the adhesion of certain E. coli bacteria to the urinary tract walls.”
A Study in Color
The protective qualities of olives go beyond well-studied benefits of their monounsaturated oils. At the 2006 International New Foods Congress in Hamburg, Germany, Frutarom Switzerland Ltd. received 3rd prize for EFLA-943, a special olive leaf extract reported to lower blood pressure in clinical trials. While conformation of these findings by independent investigators on large population is needed, the preliminary results are promising.
In addition to the leaves, the “juice” of the olive resulting from pressing olives into oil is loaded with antioxidants. This water fraction of the olive has always been discarded as a nuisance, making up about 50 percent of the olive. At CreAgri Inc., Hayward, Calif., it’s processed to yield hydroxytyrosol, a polyphenol that acts as a powerful antioxidant.
Another reason for the interest in botanicals is the overall lack of nutrition in the Western diet. “By adding botanicals to foods, consumers can obtain products with higher amounts of nutrients and antioxidants,” says Thomas Walton, director of sales at Nature’s Power Nutraceuticals Corp. (www.npnutra.com). According to research reported in the British Journal of Nutrition, modern storage and transportation methods, and even mild processing, significantly lowers phenolic and ascorbic acid content of fresh vegetables, decreasing antioxidant capacity proportionately.