Fortification and reformulation: Industry focalizes complex role from malnutrition to foodservice

03 Feb 2021 --- Food fortification and reformulation can provide F&B traditionally perceived as unhealthy with a “halo polish.” 

Companies active in this space, including BASF, Kerry, Lubrizol Life Science (LLS) Health and Rousselot, are getting creative to bridge convenience demands with functional benefits.

Additionally, food fortification is still widely regarded as a central strategy in correcting and preventing nutrient intake shortfalls across the globe.

NutritionInsight delves into plant-based protein demands, moves in the foodservice sector and future predictions in the fortification space.

Amending a reputation hit
Certain categories have suffered “a reputation hit,” which fortification with functional ingredients can help offset.

“Fruit juice, for example, was traditionally viewed as a natural, healthy choice, but many products are high in sugar and demonized as a result,” says Laura Collins, senior business development manager at Kerry.

The addition of sweeteners is detrimental to clean label strategies, she continues. Still, enriching products with ingredients that offer functional benefits – for example immune support and gut health – can provide a “halo polish.” 

“Nutrition Hacking” is one of Innova Market Insights top F&B trends for 2021, noting how consumers want the best of both naturality and tech worlds (Innova database).More than just low calorie innovation
Consumer interest in reformulated F&B has expanded past food merely boasting fewer calories. 

An appetite for foods providing protein, vitamins and antioxidants has shifted requirements for brand owners, says Dr. Sara De Pelsmaeker, global business development, Rousselot Health and Nutrition.

LLS Health pinpoints how fortified products like bread and biscuits can be advantageous for everyday use. Consumers want “good value for money” regarding single products delivering multiple health benefits.

Isabel Gómez, global marketing manager, nutraceutical ingredients, LLS Health highlights similar trends in the baby food sector. 

Parents’ high focus areas like immunity, cognitive development and digestive health are inspiring formulations with nutrients like iron, zinc and DHA.

In the children’s nutrition space, France-based manufacturer Charles & Alice fortified its Fruit Friends Fortified Fruit patches with Wellmune, Kerry’s baker’s yeast beta-glucan.

Charles & Alice fortified its Fruit Friends Fortified Fruit patches with Wellmune.Kerry’s patented probiotic strain GanedenBC30 (Bacillus coagulans GBI-30, 6086) is also featured in Oomf Bio Cultured Porridge in the UK.

The veggie flex
Demand for plant-based protein fortification continues to gain traction due to the growing consumer base of those adopting a “flexitarian” diet for health and sustainability reasons.

“Many sources of protein are not complete, meaning they lack some of the nine essential amino acids that our bodies need,” says Mindy Leveille, strategic marketing manager, proteins at Kerry.

“Recognizing this opportunity, we are seeing many of our customers seeking to make claims including ‘contains all nine essential amino acids’ or ‘a complete source of protein’ on their product labels.”

One example is Kerry’s ProDiem Complete, a vegan plant protein combining pea and rice protein to support a complete amino-acid profile similar to egg or dairy protein.

Foodservice boom
Another innovative space for F&B fortification is the foodservice sector, particularly within plant protein parameters. 

“The options on foodservice menus for protein-fortified beverages across many categories such as coffee, juices or smoothies is growing,” says Leveille.

Leveille adds there are particularly many options for fortified plant protein in the foodservice arena.“Recent innovations in protein functionality and ready-to-use formats are driving the implementation of protein fortification in this channel.”

According to Kerry’s 2019 consumer research Proactive Health, 78 percent of consumers want restaurants to offer more menu items with functional benefits. Last May, the company also made a case for food fortification with GanedenBC30 in gastronomic, travel and leisure foodservice venues.

“Consumers today are ordering more online, opening up exposure to online menus, where they have time to read and digest the information,” adds Leveille.

A somber ambition
While innovations in the foodservice and plant protein sectors may be particularly exciting, F&B reformulation has long addressed a more serious topic: malnutrition and micronutrient deficiencies.

“Pregnant women, infants and children are at greatest risk of micronutrient deficiency due to their higher physiological needs for specific vitamins and minerals,” maintains Gómez.

Staple foods include wheat, maize, oil, rice and sugar, but there is a “white space opportunity” for producers to go beyond staple foods with vitamin and mineral-fortified dairy, breakfast cereal and dietary supplements. 

Food fortification is particularly attractive considering it can often be done without changes in taste, odor or color and adds very little cost, echoes Lay Kwan Goh, global head of marketing human nutrition at BASF.

“This ensures that malnourished or undernourished populations dependent on staple diets consume the required nutrients without having to change their dietary patterns.” 

Ensuring sufficiently high micronutrient levels is particularly important for children.Fortification “yet to reach its potential”
As F&B reformulation touches both upon life-enriching and life-saving areas, there is much to still explore in the sector.

“Although the reformulation and fortification trend is going from strength to strength, the industry has yet to reach its full potential,” says De Pelsmaeker of Rousselot. “After all, it is a challenging process to substitute ingredients in or add nutrients to recipes.”

“Every ingredient that is removed needs to be replaced by a component with similar functionalities in terms of taste and texture. Adding nutrients to formulations, without compromising the sensory properties of food and beverages, is just as complex.” 

Still, opportunities appear boundless. “There are over 300,000 species in the plant kingdom, yet only a small fraction of plant phytonutrients have been examined to date,” notes Leveille of Kerry. 

She also predicts hybrid dairy and plant protein products will address flexitarian demands for reduced animal protein consumption. Application examples range from soups to biscuits and yogurt, she says. 

Factoring in the pandemic variable 
COVID-19 has placed a greater emphasis on overall health and well-being, yielding a consequent demand spike for fortified products to balance the total nutrient dietary profile.

F&B fortification has “yet to reach its potential,” with bakery, baby food and dairy pegged as major spaces to watch.“However, we must be diligent in our approach to achieving effective and responsible fortification practices and policies, including responsible marketing of fortified products,” flags Gómez. 

“To ensure this, clear lines of authority for establishing fortification guidelines should be developed. They should consider changing population demographics, changes in the food supply, and advances in technology to determine proper fortification vehicles and technical feasibility issues.”

Further from a malnutrition standpoint, BASF expects a few countries to implement mandatory fortification standards. “We also expect fortification activities that were interrupted due to COVID-19 to pick up again this year,” adds Goh.

“Ultimately, everyone should be able to draw their nutrient needs from natural sources.” 

“However, as long as a person’s diet does not comprise the required essential nutrients, it is highly recommended that they consume fortified food for overall growth and development,” she concludes. 

By Anni Schleicher