*The Beneo stand at Food ingredients Europe in London in October was showing Drive - from German mineral water producer Rosbacher - designed to increase reaction and concentration. * The beverage, which contains natural caffeine (2:1 calcium/magnesium) and no artificial sweeteners, colours or flavours (its grape/pomegranate flavour is derived from real fruit juice) is based on a unique carbohydrate formula containing Palatinose. The formula was developed in conjunction with the Institute for Sports Nutrition in Bad Nauheim, Germany and the University of Erlangen-Nuremberg, Germany. From 30 October Orafti, Palatinit and Remy together form the new Functional Food Group, Beneo, and will be known individually as Beneo-Orafti, Beneo-Remy and Beneo-Palatinit. 'Connecting nutrition and health' is the group’s united mission with the plan for Beneo to be known as one of the industry’s preferred innovation partners.

*No1 US tennis champion Andy Roddick has been signed by AriZona Beverage Company to represent the group’s new Hypotonic Performance Sports Drink – currently available in New York, Florida and Illinois. * Aimed towards the athletic demographic and focusing on enhanced performance, the 20oz beverage has a lemon lime flavour and includes calcium, magnesium, potassium, amino acids, vitamins A and E. Launching a new <1> to coincide with its fresh new look, AriZona claims this hypotonic drink increases the ability of cells to absorb fluids – resulting in less tiredness and improved response times. “It’s exciting to be associated with a groundbreaking product such as Hypotonic Performance Sports Drink,” Roddick said. “The AriZona Beverage Company has created a product that not only replenishes fluids lost during competition, but their technology has also created a product that works better than any other energy beverage on the market.” <1>: http://www.drinkarizona.com

Dr Hans-Peter Wild, Chairman and owner of Germany’s Wild group, has revealed that he plans to launch the company on the stock market in two years’ time. He is now beginning to restructure Wild and its European subsidiaries to prepare them for flotation. Dr Wild, 66, wants to set the business on a clear course for the years ahead. After reviewing all options, he has decided that going public is the best way to ensure Wild’s continued growth and prosperity. “My main concern is to secure the future of the company, which my parents founded in 1931 and that I have further developed into a successful international enterprise,” he explained. Dr Wild’s father, Rudolf Wild, initially focused on producing ingredients for non-alcoholic beverages exclusively from natural raw materials. But the company expanded over the years to include the creation of its own non-alcoholic brands and then the manufacture of food and beverage production equipment. Dr Wild joined the business in 1974. Today, Wild is one of the most widely known and respected names in the global beverage industry, operating in three fields. As well as being the world’s biggest privately owned producer of natural ingredients, the company also markets its own select portfolio of beverages, led by the bestselling children’s juice drink Capri-Sun. At the same time, Wild’s process technology division supplies sophisticated equipment for beverage makers, including specialised filling lines for Capri-Sun’s signature flexible pouches. * Long term prospects* Dr Wild is confident about the group’s long term prospects. “We operate in a good business environment,” he said. “The company has a solid base, excellent employees, and creates value for its customers.” However, he has called in management consultancy McKinsey to advise on ways that Wild should be streamlined and fine-tuned to prepare it for life as a listed company. Two key changes will be the introduction of an Oracle IT system throughout Europe and the adoption of International Financial Reporting Standards (IFRS) in Wild’s accounts. “We will actively change and shape the enterprise ourselves, while using the experience of McKinsey to assist in the process,” Dr Wild continued. “Our decision is a clear sign to our employees that we will work together for solid growth.” He gave no indication of the possible scope of an initial public offering (IPO) of shares in Wild.

* Where once a health drink implied something that didn’t taste too good, but did you good, today’s offerings have it all - looks, taste and provenance.* Xan Wellness from Wiesbaden is rich in vitamin C and B9 with extract of hops and intrinsic antioxidant properties. Sold in gold labelled crown cork and seal bottles it resembles a premium beer but is sold with women in mind and a totally healthy mindset.

*Smartfish known for its Omega-3 EPA/DHA juice has launched Smartweek, which won an award in the Taste innovation section at Anuga. * Offering the daily requirement of Omega-3 in just one serving, according to owner Henrik Mathiesen of Pharmalogica, the drink combines fruit juice and oil from Norwegian salmon with rosemary extract and jackfruit flavouring.

Wanting to appear invisible, Japanese ninja assassins used to don black cloaks at night, enabling them to disappear into the background. That was the inspiration behind a Japanese fashion designer’s latest creation, which was recently unveiled in Tokyo. Although perhaps Aya Tsukioka’s vending machine skirt is slightly less subtle. The idea behind the brightly coloured garment is to allow its wearer to transform into a Coca-Cola vending machine, thereby putting a would be street attacker completely off their scent. The cunning disguise comprises a bright red skirt with flaps, which can be lifted up and over the head, fully concealing a woman beneath. Featuring Coca-Cola’s iconic red and white logo, as well as a coin slot, product dispensing area and a seemingly large selection of carbonated beverages, the camouflage has four sides, leaving the potential assailant in no doubt whatsoever that it resembles a fully operational vending machine. Well, apart from its hand-sewn cloth construction, the wearer’s feet poking out from underneath and the creator’s own admission that a woman walking the streets who was being followed might have shaky hands, which could impede her vending machine transformation capabilities. Despite these minor caveats, Tsukioka has sold 20 of the skirts at a price tag of £400 each and is hopeful that her design will appeal to fashionistas all over the world and help to ease fears about crime. It certainly is a way of skirting the issue.

Cooler Innovation's Medina Bailey talks to leading POU manufacturers and suppliers about their latest offerings and the sector that's on the up.

Hydration education It has been widely documented that keeping hydrated can increase concentration, reduce fatigue and irritability and result in a more relaxed and productive environment. Yet some schools are still unaware of the benefits of providing their pupils with easy access to free, fresh drinking water. Could the Health Education Trust’s recently published guidance for POU installation in schools make a difference? The sight of personalised water bottles adorning the desks of pupils at UK schools has been a welcome one over the past few years with feedback indicating that short attention spans, tiredness, urinary problems and headaches could be minimised with regular fluid intake. Not only is the provision of free, fresh drinking water expected under Government School Food Standards (DfES 2006), but it is also recommended that water be presented in an easily accessible and hygienic way, and preferably chilled. This renders mains fed water coolers the ideal solution for schools who are looking to implement a water policy as part of their whole school policy approach to food and nutrition. Aiming to ensure that POU cooler installation is carried out in accordance with best practice guidelines, the Health Education Trust, an independent charity, has launched a toolkit specifically for schools. The Water Cooler Point of Use Guidance for Schools document was developed with the assistance of various sources, including the European Point of Use Drinking Water Association (EPDWA), Water UK, Education and Resources for Improving Childhood Continence (ERIC) and the National Governors’ Association (NGA). “Water coolers can play an important part in offering a solution to schools within the framework of a carefully planned water policy,” explained Health Education Trust Director, Joe Harvey (left). “Many individuals and organisations from education, public health, the water and water cooler industry and the voluntary sector have contributed to this guidance. Our hope is that it will help ensure that the highest standards possible prevail in the selection, provision, installation and maintenance of water coolers in schools.” 10 key points The main advice has been summarised into these points: Regular fluid intake can protect against the effects of poor hydration, while mains water, being a freely available drink, can positively contribute to fluid intake, protect health and assist in obesity management. Free, fresh, preferably chilled water should be available at all times of the day, and its provision will contribute to achieving Healthy School Status. Schools should have a water policy, of which enhanced water provision through POU water coolers can play a part. Concerns surrounding the provision of extra water facilities, such as spillages, should be balanced with the potential benefits of improved concentration and health, and worked on. How water is delivered to pupils, for example through reusable sports bottles, disposable water bottles or disposable cups should be explored. A minimum of one cooler per 200 pupils and staff is advised to avoid queues and pupil frustration. The coolers should be pupil friendly and not easy to damage. Schools should discuss cooler maintenance with their POU suppliers and designate and train staff to ensure coolers are kept clean. It is recommended that schools rent coolers, but other options, such as purchasing or initiatives by community stakeholders like local water companies should also be considered, depending on the individual school’s requirements and commitment to maintenance. >Supplied by local water companies, tap water is monitored and regulated by the Drinking Water Inspectorate. It is safe to drink and of high quality. POU coolers must comply with the Code of Practice on cooler provision and servicing as set by the EPDWA. Why POU? The toolkit is particularly applicable to schools where current water facilities may be outdated, poorly planned, inadequate, inappropriately located and uninviting to use. For example, fountains are not recommended as they are difficult to keep in a hygienic condition, taps fed from the mains supply rarely provide chilled water and bottled coolers have higher ongoing costs and require bottle replacement and storage space. “To encourage children and young people to drink adequate water at school, drinking water needs to be a pleasant experience rather than one to be endured or avoided,” said N Brander in a Drinking Water In Schools article in the Nursing Times. “Mains-plumbed water coolers are popular with pupils as they provide fresh, palatable and chilled water from the same modern and attractive facilities routinely enjoyed by adults in offices.” It is recommended that the coolers installed are able to meet the rigours of the school environment, have a high chilling capacity, are attached to the wall and floor to prevent vandalism, have no protruding features and contain a protected water dispensing nozzle to reduce the risk of bacterial contamination. They should also be located with easy pupil access in mind, have clear, visible instructions, be properly supervised and not placed in toilet areas. In terms of hygiene, schools are advised that a trained member of staff should manage the regular cleaning of the coolers, while filters should be changed every six months according to EPDWA guidelines. Sanitisation should be carried out at the beginning of each school term, with peroxide sprays and wipes, provided by the supplier, used to clean the cooler taps regularly. Water delivery The presentation and delivery of water can alter how it will be perceived by pupils and therefore impact on their consumption. The preferred option is the reusable sports bottle due to its easy cleaning, long life span and possibility of customisation. Coolers must therefore have sufficient space under the dispenser spout for the filling of bottles. The vessels are normally made available to schools at reduced costs or can be provided free of charge as part of a wider cooler package. Increasing education According to Food in Schools 2005, research shows that schools that develop an effective water policy alongside improved facilities results in water being consumed more regularly. Educating children, staff and parents about water requirements, the benefits of hydration and water sources can play a vital role in each school’s policy. The following activities are recommended to increase education: • Setting up a School Nutrition Action Group to include staff, caterers and pupils. • Reinforcing messages about hydration during assemblies and PSE classes or through discussion in class tutorials. • Displaying pupil-designed posters in classrooms, dining rooms and near POU coolers. • Handing out leaflets and information sheets to children, and showing them where the coolers are located and how to use them. • Sending out informative newsletters to parents and governors. The Water Cooler Point of Use Guidance for Schools toolkit also contains checklists for schools to evaluate their water provision and install coolers correctly, as well as further advice about managing behaviour and risk within schools, operational management and maintenance issues and how to choose the correct cooler. Also suitable for other public institutions, such as leisure services, hospitals and prisons, it is available for download from the <1>. <1>: http://www.healthedtrust.com

Thirst Aid The Royal College of Nursing has developed a tool kit as part of its Nutrition Now campaign to assist nurses, healthcare workers, caterers and other service providers with the implementation of good hydration practice and the promotion of the benefits of regular water intake. cooler innovation finds out more about how the document could impact on healthcare in the United Kingdom. Carbohydrates, fats, vitamins, proteins and minerals. What is missing from this list? It might come as a surprise to some, but water also fits into this group of six basic nutrients. Much is made of the need to ensure that hospital patients are meeting their nutritional requirements through food, but water is often overlooked, which can lead to dehydration among those who are most vulnerable. The UK National Patient Safety Agency’s (NPSA) national reporting and learning system has cited dehydration as a patient safety issue as medical evidence shows that good hydration can assist in the management of diabetes, as well as helpprevent various ailments, such as pressure ulcers, urinary tract infections, kidney stones, heart disease, low blood pressure, cognitive impairment and poor oral health. As well as visibly promoting wellbeing and a better quality of life for patients, these benefits can also result in a reduction in medication, less time needed to care for patients suffering from common illnesses and the removal of the higher cost professional involvement that is required to prescribe and administer treatment. “Encouraging the drinking of fresh water makes good economic sense for healthcare professionals on tight budgets,” reads the Water For Health Hydration Best Practice Toolkit for Hospitals and Healthcare. “It is not often that a healthy option proves to be a cheaper solution, but taking drinking water from the tap is highly cost effective.” Produced by the Royal College of Nursing and the NHS National Patient Safety Agency, alongside nurses, patient groups, key stakeholders and organisations including Water UK, the document lays bare the health and economic benefits of providing water, as well as the specific advantages of hydration for different groups of people, illnesses and situations. According to Water UK Chief Executive Pamela Taylor, it is high time to work together to improve people’s access to the fresh, high quality tap water that is already in the hospital infrastructure. “Poor hydration has been acknowledged as a serious problem by the NHS, and this is especially true for older hospitals that have little ventilation and warm, crowded wards,” she said. “We know that a better hydrated patient often uses fewer medicines, like laxatives, and can heal faster. This toolkit will help the nurses and hospital caterers to understand the health benefits of drinking enough water, and then visibly promote these in the hospital environment.” The Head of Institute at the Royal College of Nursing believes that hospital staff can play a vital role in ensuring that the toolkit will achieve its best practice aim. “Nurses care deeply about good patient nutrition and hydration, and it is vital for everyone, especially when we are ill,” explained Geraldine Cunningham. “The Royal College of Nursing believes that if we are to make hydration a top priority, then everybody in the workforce, from the catering staff through to Chief Executives will need to play a part. It is fundamental to every nurse to impart health information and facilitate healthcare, and this resource will now help to push forward that belief and directly improve the patient experience.” For The Patients Association, nurses and hospital caterers know how to present food well to people who are not, but there is insufficient focus on providing well presented water. Its President, Claire Rayner stated: “Patients’ health has to be our number one priority. I would therefore urge all hospitals to adopt the principles of this hydration best practice toolkit, and to reassess the limited water availability that we see for many patients in hospital wards. Water is a basic human need, we are not a third world nation, yet some of our hospital hydration facilities would lead us to believe this.” * Taste test* A key element of water provision is ensuring that water is presented in an appealing way as taste tests have shown that water is enjoyed when it is served chilled and fresh. The toolkit explains that POU water coolers are an effective way of providingwater as they serve it chilled or at a regular temperature, take away any chlorine tastes, do not run out and do not require the storing, lifting and replenishment of bottles. It advises that bottle fed machines can cost healthcare providers around £6 for each 19 litre (5 gallon) bottle or around £1,000 a year for each machine, while mains fed coolers would run up a bill of less than 2p for every 19 litres. It also says that fit for purpose coolers are available to healthcare providers at keen commerical rates through the NHS Supply Chain Purchasing and Supply Agency. “Patients should be given access to fresh tap water throughout the day so that they can drink as often as they wish,” it continues. “Providing options for patients to help themselves is vital. There are many ways to achieve this, including providing regular covered jugs of fresh tap water at bedsides and tables, having mains-fed water coolers at accessible heights, serving water regularly and giving patients their own water vessels.” The toolkit also features advice about how older people can maintain hydration, how water can reduce cancer risk, and how workers can top up their water levels. A sample menu for providing adequate fluids within healthcare, a water facilities checklist, hydration awareness quiz and hospital water audit are also included. Copies are available from the <1>. * Practical tips for encouraging water consumption* Hospital teams should be encouraged to develop a policy on how water will be provided and its intake monitored. Nurses can be reminded to encourage water intake for those at higher risk by hanging pictures showing water droplets in wards and near patients’ beds. A positive approach should be taken with patients. Saying: “Here is some nice cool refreshing water for you,” is often more effective than: “Do you want something to drink?” Water is best served fresh and not left in open jugs. Water should be offered in between meals, as well as during mealtimes, as people like to drink little and often. Older people and those who are unwell can lose their thirst response and taste sensation, so it shouldn’t be taken for granted that they will know when they need to drink. Patients tend to drain their glasses when swallowing tablets, so offering larger volumes of water at this time encourages them to drink more. Families and friends should be informed about the importance of promoting hydration when they visit. For patients who favour hot beverages, hot water could be prepared with slices of fruit, such as lemon, lime or orange. > Patients at risk of dehydration or those that require assistance with drinking should be monitored and their fluid intake recorded. * How much water should patients drink?* According to the toolkit, most professionals agree that people should be drinking eight decent sized glasses a day, which is around 2 litres, while the NHS advises that where clinically appropriate, patients should be consuming 2.5 litres a day. Most people, especially older people, do not drink anywhere near that amount, so mild dehydration is very common. It is therefore vital to encourage patients and staff to increase their water consumption. *Did you know? * Simply breathing in and out uses more than a pint of water a day. Without water, you would only expect to live for around one week. Water is the main constituent of the body and forms 50 to 60% of body weight and around 75% of volume. Even in the absence of any visible perspiration, approximately half of water loss occurs through the operation of our lungs and skin. The Thirst 4 Life hydration initiative undertaken by Buckinghamshire NHS and Buckinghamshire County Council led to a 45% reduction in A&E attendances at Wycombe General Hospital from nursing and residential homes between November 2004 and March 2005. <1>: www.rcn.org.uk

Anuga 2007 attracted around 163,000 trade visitors from some 175 countries. These visitors were able to view the many products from the 6,607 exhibiting companies coming from 95 countries. Once again Anuga Dairy hosted record numbers and dairy innovation was in Cologne to report on some of the dairy products on show. ‘Taste the Future’ was the theme for Anuga 2007 and Swiss dairy company Emmi had plenty to taste with numerous innovations. Following the growing trend for dairy products designed to give you a healthy skin, Emmi introduced Beauty Case sensitive yogurt with the Beauty Guard Complex. The nutrients in Emmi Beauty Guard Complex help to maintain natural skin moisture and elasticity and support the skin’s own cell protection. Emmi has expanded Caffé Latte - its successful ice coffee line – with two new varieties - Caffé Latte Marocchino and Caffé Latte Caramello (below). In October 2007, Emmi launched Caffé Latte Trespresso in the US - an ice coffee made of natural milk and freshly brewed espresso and developed for the catering sector. Seizing on the growing popularity of dark chocolate, the Swiss company has taken up this trend and developed a dark chocolate version of its Choco Latte. Among its cheese offerings on show at Anuga, Emmi added two new products to its range of cave aged Kaltbach cheeses - traditional Swiss dishes Kaltbach Fondue and Kaltbach Raclette. It also presented its complete organic cheese line for the first time - including: Emmentaler, Le Gruyere, Appenzeller, Raclette, Cream-Tilsiter, Piz Bever extra and Piz Bever half fat. The well established Luzerner brand has a new product Yogudu, a semi hard sliceable cheese with yogurt, and with the demand for smaller and more practical cheese portions growing, Emmi now presents its classic cheeses in hand rolled form. * Bergader* The demand for smaller cheese portions was also reflected by German dairy company Bergader, with its Bavaria mini Brie. Delivered in single variety cartons containing six items each at 150g, the range offers five different varieties - wild mushroom, garlic, pepper, yogurt and natural. The company is also offering cheese aficionados two new varieties of its blue mould cheese. Bergader blu rich and creamy combines the taste of the “finest blue mould with pleasant sweetness and piquancy” while weight conscious gourmets who want to indulge, will be delighted with the Bergader blu reduced fat offering. * Valio* Finland’s Valio was promoting its Zero Lactose range of products, among other innovations. Thanks to a patented method developed by Valio Finland in collaboration with Tetra Pak, all the lactose is extracted from the milk using non-chemical methods. This lactose free technology is available for licensing worldwide and is being taken up in more and more countries. A range of lactose free dairy products - including milk, cream, butter and sliced, grated and cubed cheese - is available in Belgium and, at the time of the Anuga show, Estonia was the latest country where the Zero Lactose brand had made its appearance. Valio’s Kidius Gefilus Magic two-tone cheese is putting the fun and variety into health and wellbeing for youngsters - a great way of giving children their daily dose of Lactobacillus GG (LGG). Made from mild Edam, the two colour process is claimed to be unique for cheese. A novel style of collectable package elements includes a resealable sticker on the back of the pack. **Landfrisch **Austrian dairy company Landfrisch, has introduced a hand rolled cream cheese - Rollino Wasabi (Japanese horseradish). Landfrisch Rollino is made of the best milk from the Austrian foothills and carefully rolled in herbs or spices. The cream cheese is distinguished by its mellow and creamy consistency, helping to make it a shining star on every cheese board. Wasabi, a typical seasoning in the Japanese cuisine, imparts an unmistakable spiciness to all dishes. Apparently you can tell genuine Wasabi by its typical light green colour. It is a type of horseradish that is difficult to cultivate and only grows well alongside flowing water. Wasabi harmonises with the mildness of Landfrisch Rollino and lends it a unique fresh taste. **Milch-Union Hocheifel **German dairy company Milch-Union Hocheifel - better known simply as MUH - was highlighting its Wintermilch. The product was tested last year and received high approval ratings among customers. It was now on general release for this year’s winter season and the dairy was confident it would gain listings. The milk is available in two flavours - baked apple and nut nougat - and tastes good served either hot or cold. Packed in 1 litre Tetra Pak cartons, the milk contains 1.5% fat. Turm A healthy option was also in the mind of another German company, Turm. It has launched a coffee creamer - a liquid coffee whitener that is based on skimmed milk with added vegetable fat. Turm claims the product is almost like real coffee cream but is low in fat, low in cholesterol and has a long shelf life. Alpenmilch Austrian dairy company Alpenmilch unveiled smart new packaging for its dessert yogurt range, available in coffee, coconut, mint chocolate and vanilla flavours. Vivartia Greek company Vivartia had a glittering array of products from its Dairy and Drinks Division on display on its stand. Catching the eye was Delta Dairy Connect, a complete range of dairy products consisting of milk, yogurt and yogurt drinks enriched with plant sterols. The range targets consumers who want to reduce their cholesterol levels. In the range are products that are calcium enriched (with 40% extra calcium), fat free products that are enriched with vitamins A, D and E, and products with 70% less lactose. The daily active range of yogurts includes a fig and plum variety, to aid digestion, along with vanilla and muesli options. Complet is a Greek strained yogurt that combines three types of milk, cow’s milk, anthogala (milk cream) and sheep’s milk - a combination that gives it a distinctively velvety and smooth texture and a rich flavour. Advance is a complete range of milk and yogurt products, designed by scientists and nutritionists. Advance milk, suitable for children from 12 months and older, is made from high quality milk, and enriched with iron lactate - an absorbable form of iron, vitamins and minerals. The Advance yogurt range is suitable for infants of six months and older, because it contains a mild yogurt culture. Enriched with essential vitamins to promote growth, the range is unusual because it combines yogurt with fruit pulp, cereals or vegetables. Among the varieties available are plain, apple and banana, pear and apricot, farine lactee, 5 cereals and two brand new vegetable versions - potato, carrot and zucchini, and spinach, carrot and tomato. * Ecomel* Dutch organic dairy company Ecomel displayed a range of goods under its Zuiver Zuivel and Groene koe brand names. Among the new look products from the Groene koe range were 1 litre packs of whole milk, semi skimmed milk, buttermilk, full fat yogurt, skimmed yogurt and vanilla yogurt. The Zuiver range of milk uses a marketing device that is growing in popularity and features some of its farmers and their families on the packaging. Fromalp Swiss company Fromalp has launched new style cheese slices ‘with a firm bite’, according to the marketing literature. The delicious Gourmet Slices , benefit from hundreds of years of cheese making tradition and are based on three of the most famous Swiss cheeses - Emmentaler AOC, Gruyère AOC and Appenzeller. The company says an innovative manufacturing process retains the characteristic taste of the respective cheese variety and results in the 3mm slices retaining a firm cheese consistency. The ready to serve Gourmet Slices are available in resealable 150g packs containing six slices and are ideal for sandwiches, cheeseburgers, for grilling over toast and for use in many other dishes.

Based in the United States, nutritionist Dr Sue Potter joined Tate & Lyle two and half years ago to give the company a focus in the health and wellness arena on a global basis, particularly with the concept of value added ingredients. beverage innovation asked Sue for her expert opinion. The main goal of the Health and Wellness nutrition team was to look at Tate & Lyle’s current product range and identify new ingredients that could be manufactured by the company. We are able to draw on the talents of a large group of carbohydrate chemists so this indicated an obvious fibre route. As a health and wellness team we were charged with showing that these ingredients actually work. We have already met with many fibre experts and are currently working with a number of fibre specialists on various research studies. Initially fairly basic data had to be established, such as how many calories are digested and how quickly they are absorbed by the body. The new studies cover, satiety – how full a food or drink makes you feel – and the immune benefits of various drinks including prebiotics. We are also very interested in measuring the vitality and motivation offered by carbohydrate energy giving food and drink. How quickly the energy is released and devising a test for focused effort achieved. Consumers are interested in how to sustain their energy levels - both physically and mentally – with memory an important part of the anti-ageing criteria. Our three main platforms are digestive health, obesity and weight management, and children’s health, and we are currently looking into the ageing arena. There are so many baby boomers now looking for a healthier longer life – both in terms of energy and looking young – so beauty and vitality are top of their agenda. Having worked as a professor and researcher on a large soy protein research programme involving a number of health petitions into its ability to control blood cholesterol levels, I am aware of the type of clinical studies needed to prove efficacy levels. In all, I have been connected with more than 250 studies in the soy protein sector, and the need to meet regulatory requirements. Fibre and Promitor Fibre is an easily understood concept as we all know that we need to increase our intake, so consumer education of this aspect is not required. Even in Asia consumers see it as the same thing - consumers may talk about it in a different way and provide it in different formats but fibre is a good field to go into in terms of the application of its functionality. Expected textures can vary according to the part of the globe - for instance in certain parts of Asia some drinks are very pulpy - but in general the concept is widely understood. This is the basis of our Promitor offering - a soluble glucose fibre which is perfect for amalgamation in almost every beverage - water, juice drinks, carbonated and dairy drinks etc. We also offer Promitor in resistant starch form for use in baked products. Prebiotic fibre is known to have inherent intestinal health benefits. Known in the US as soluble corn fibre, in Europe Promitor is referred to more frequently as soluble glucose fibre. Its main benefit is that it is very stable unlike other low acid drinks and can be used in a very wide range of beverages. Recently we took our pomegranate flavoured water enhanced with 5g dietary fibre to the Institute of Food Technologists – it went down very well – much to our satisfaction. Enrich and Rebalance Our Enrich product is a good fit with our basic consumer strategy and our four health platforms – particularly those of obesity (satiety) and anti-ageing. The O2Go Sports Plus beverage launched last year by Santeau is just one example of a smaller company with which we have worked to develop beverage formulations. Of course we also work with a great number of a major companies but client confidentiality is of course respected as requested. We are working on a range of flavoured anti-obesity or weight management waters in the US. These are based on the concept of adding a combination of fibre and protein which promotes satiety and makes consumers less keen to snack. It also has added vitamins and minerals making it antioxidant, and calcium - as when weight is lost it is known that calcium is frequently depleted too. Rebalance is another of our formulations that helps those aiming to take the calories out of their food. Cacolac chocolate drink is high in fibre and low in sugar and is just the sort of chocolate milk drink many parents are looking for, and not just in France where it is presently available. Scientific support To ensure we maintain the core Tate & Lyle motto – no compromise on taste – we employ a large number of sensory scientists with PhD’s in flavour analysis. We also spend a great deal of time outsourcing our sensory analysis to ensure we achieve full mouth effect and optimum refreshment. King’s College London has received a large grant from Tate & Lyle in return for access to King’s expertise and work exchanges over the next five years. We have added a faculty and a Professor of Health and a Reader in Endocrinology and Diabetes. We also support a carbohydrate nutrition research laboratory at Waterloo. They have already developed some neat non invasive techniques for looking at metabolites in the blood that may enable studying how rates of carbohydrate intake effect the metabolic pararameters ie energy output. The Health and Wellness Nutrition Centre, about to open this autumn in Lille, is our most exciting venture so far. It is critical to our value added nutrition strategy in Europe and is being set up under the jurisdiction of Professor Sandra Einerhand who you may meet with at FiE. We have research there ranging from benchtop testing to clinical trials via human studies. Sweetener optimisation Responding to interest in decreasing sugar intake from sweeteners such as high fructose corn syrup or isosweet, our T&L taste experts are working on methods of sweetener optimisation. They have already demonstrated to the IFT our ability to decrease sugar intake by as much as 30% in still lemonade. When asked to judge between the two drinks (one with 28% reduced sugar and reduced calories) 49% picked the full calorie version. We have also undertaken studies on other beverages – carbonated and powdered – across a range of flavours. In Decatur in the US we have three floors of application scientists. We are aware that the sports and energy drinks sector is growing – due to demand by the young male population – and more people are looking for zero calorie energy drinks. They may want a caffeine or guarana hit but not a calorie hit. We are also seeing greater demand for refreshing, lightly carbonated waters. The biggest rise over the last three months though has been in the move towards drink sticks – sachets by which you can add nutrition to water in the form of fibre, vitamins or caffeine. Cosmeceutical market “Why would you choose flavoured water that offers nothing more?” is the question being asked by US consumers looking for a drink that also makes you feel good. At Tate & Lyle we have been monitoring the cosmeceutical market and that is certainly increasing too. Consumers want to look more youthful and that is not going to go away. For Tate & Lyle, the words satiety and vitality are currently top of mind. It is the anti-ageing and healthy immunity drinks which are capturing the market as consumers don’t want to get sick, miss work and miss out on the activities they want to do – they want to enjoy life to the full. Susan M Potter PhD, RD Susan M Potter is Vice President – Health and Nutrition Sciences at Tate & Lyle. She serves as an Adjunct Associate Professor for the Department of Food Science and Human Nutrition at the University of Illinois at Urbana/Champaign and for the Department of Comparative Medicine at Wake Forest University. Dr Potter has provided strategic direction in relation to regulatory standards of health claims worldwide and had been published in numerous journals including the American Journal of Clinical Nutrition, Journal of Nutrition, Current Opinion in Lipidology, and Journal of the American Dietetic Association. Dr Potter holds a Bachelor of Science degree from Colorado State University, a Master of Science degree and a PhD in human nutrition from the University of Nebraska-Lincoln. She also completed a clinical dietetic internship at Emory University and is a Registered Dietitian.

Food on the go has a challenge in today’s market. It needs to be good, really good. Not messy, not too big, nor too small - but one thing’s for sure - it needs to provide well rounded nutrition. As more and more food is consumed on the go (UK figures show 30% of food is consumed out of the home and this figure is rising, while in the US the figure is as high as 50%), the importance of this statement is becoming increasingly significant. What is ‘rounded nutrition’ and what is its relevance to beverages? In many cases the missing ingredient in drinks is protein. Dairy based beverages are the only sector that covers this requirement. School milk campaigns have seen a resurgence of late, and with high sugar beverages banned from schools, flavoured milks are taking a favourable position. But it can be hard to reach the adult population with dairy, possibly due to its poor perception as a high fat product. A new innovation from food ingredient manufacturer Volac is challenging this market. Volactive HeatStable can be used in fruit based juices to provide beverages with a protein boost that is refreshing and nutritious. The whey protein within Volactive HS has been through a unique process which protects it from the heat associated with extending the shelf life of RTD products. This process ensures that the product remains in solution and has enabled the development of clear protein drinks. Whey protein Volactive HS is part of Volac’s range of protein rich ingredients developed for the sport and health markets. Whey protein, a natural product derived from cow’s milk is widely recognised as containing the highest levels of essential and branched chain amino acids of any protein. These are an important part of a balanced diet, necessary for the body to keep active and healthy. It is well known that proteins are more satiating than fats or carbohydrates, keeping you fuller for longer, and naturally reducing the desire to eat is key to tackling the growing levels of obesity. People today are taking a more balanced approach to weight control through nutrition and product developers are looking for ways to innovate in this arena. Volac believes it has the right product at the right time. Volactive Product Manager Mark Neville - who recently joined Volac from Pritchitts where he launched Millac Cappuccino Milk, a convenience revelation to many areas of foodservice - understands the importance of convenience when it comes to nutrition. Mark commented: “This is a really exciting avenue for us. Whey proteins have had a strong following in the sports nutrition market for many years, but trying to unlock the mass market with powder based beverages is not progressive. Convenience is the key and Volactive HS can provide the protein for tasty ready to drink products that provide balanced nutrition and can promote satiety”. A natural product, suitable for vegetarians, and hitting an untapped market in beverage innovation, Volac may have good reason to be excited. Ready-To-Drink One of the companies leading the way in protein fortified RTD’s is Reflex Nutrition which recently launched Whey Refresh. Containing as much protein as a portion of steak, without the fat, it is available in orange burst, rhubarb and tropical fruit flavours. Reflex Nutrition Managing Director James Phillips is very pleased with progress to date: “Sports nutrition is our focus, and we wanted to provide our customers with greater convenience, where they can pick up and go, and leave the nutrition to us. The reaction in the market has been fantastic” “Food on the go isn’t a new concept, but for beverages to take a larger slice of the market, balanced nutrition, and in particular protein fortification is key. With technology moving on it is now possible to achieve this, without sacrificing taste or appearance,” commented Mark Neville.