Nutraceuticals navigate climate change: Embracing sustainable practices and the circular economy
23 Nov 2023 --- As the specter of climate-change and its potential effects looms in the not-too-distant future, the nutraceutical and supplements industry is ever looking for new and innovative ways to decrease its carbon footprint, improve sustainability and increase the circularity of the nutrient economy.
As we close in on the end of 2023, Nutrition Insight sits down with experts from Aker BioMarine and IFF to discuss some of the latest trends, innovations and best industry practices to meet the need for climate-friendly production.
“In today’s dynamic market, a dominant theme revolves around sustainability, reflecting a shift that is reshaping the corporate landscape,” says Signe Causse, innovation marketing lead at IFF. “The urgency of climate change, stringent regulations, and mounting consumer and media pressure have firmly placed sustainability on the forefront of most companies’ agendas.”
“Consumers, now more than ever, are actively seeking products and services that align with their environmental concerns. A staggering 68% of global consumers prioritize environmental health and its impact on the planet, according to Nielsen’s October 2021 report. Moreover, a significant 75% of young people aged 16-25 across ten countries express profound anxiety about climate change, as reported by Medical News Today in 2021.”
Producer of omega-3s from Antarctic krill, Aker BioMarine, states the company has implemented climate-positive production methods, influencing all aspects of its business and encompassing both its human and animal nutrition sectors.
Pål Skogrand, VP Policy and Impact at Aker BioMarine
“It starts with our vessels, which are designed to operate to further reduce our carbon footprint. We also use drones to help us track krill and improve our range,” explains Pål Skogrand, the company’s VP of policy and impact. “We have taken a proactive approach to unwanted catch by integrating ‘eco-harvesting’ technology onto our vessels to bring krill directly on board the vessel and to help minimize the risk of bycatch.”
“Management of this precious ecosystem is key, and not something we can do on our own. We rely on the guidance of the Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR) to set the standard, as they are responsible to set the catch limits and restrict fishing areas that may interfere with local wildlife.”
Upcycling — more than just a trend
Causse at IFF states that, in the food and beverage industry, there is a notable shift toward sustainability driven by customers who are establishing ambitious targets concerning carbon emissions, biodiversity and the usage of water and energy across their value chain.
“A notable strategy gaining traction in the food and beverage industry is circularity or upcycling of production side streams, allowing companies to generate higher value ingredients for reintegration into end-product formulation and upscaled production,” she highlights. “Consumers are actively influencing these trends by demanding greater transparency regarding the carbon footprint of end products and the raw materials used.”
“A significant 56% of global consumers emphasize the importance of transparency in the supply chain when making purchasing decisions. Although upcycling is still a novel term for many within the food and beverage sector, its growth is undeniable.”
Causse also reveals that there has been a nearly fivefold increase in online engagement with food waste prevention and upcycled food topics over the last five years. She further adds that this trend, which initially began in the fashion industry, has now significantly expanded into the food and beverage sector.
Signe Causse at IFF highlights that urgency of the current situation has put sustainability at the forefront of most companies’ agendas.
“The key to sustained momentum lies in offering upcycled products that balance competitive pricing, nutritional value, and exceptional taste,” she says. “As we navigate this evolving landscape, businesses must remain agile and responsive to these emerging trends, ensuring they not only meet but exceed the expectations of an increasingly conscientious consumer base.”
Preserving the ocean through sustainable practices
On the occasion of World Fisheries Day, the World Wildlife Fund launched a platform to track fisheries migration and predict potential “hotspots” for food security and conflict created by changing climates. Other organizations also spoke about current and future ocean threats.
To this point, Aker BioMarine reveals that the company is committed to enhancing human and planetary health and acknowledges the equal importance of individual health and the health of the planet.
Additionally, Skogrand emphasizes that prioritizing the well-being of the krill biomass and the flourishing of the Antarctic ecosystem are central to its mission. Its emphasis on transparency, traceability, and sustainability are key factors in its position as a leader in the field. The company launched a platform to showcase its ability to use krill phospholipids to increase the absorption and bioavailability of other ingredients, reducing the amounts needed for nutritional effects.
“We consider ourselves pioneers at Aker BioMarine, which for us means that we want to lead our industry in a more sustainable direction,” he reveals. “We are forging a new and more planet-friendly path, tackling challenges, embracing technology, and making sustainable choices each day.”
“Our fishery adheres to a strict catch limit. In fact, compared to other fisheries, we take a very precautionary approach — catching below the 1% limit. This leaves more than 99% of the biomass for the local predators. For us, transparency is key. It’s about sharing and being open with information from core aspects of the business.”
Putting it into practice
As many products have been accused of greenwashing, which could affect consumer confidence, the need for transparency and the ability to explain sustainable production practices is ever-increasing.
IFF states that it has many products that already meet those demands. It underscores that this year, the company is demonstrating its commitment to upcycling by merging science and creativity in the development of two innovative beverage concepts for new product ideation.
Aker BioMarine says it catches below the one percent limit for Krill harvesting and aims to lead the way for the industry.
Causse states that the offerings shine a spotlight on the company’s dedication to circular design and the valorization of waste.
“Launched this fall and leveraging IFF Product Design capabilities, these concepts incorporate upcycled raw materials from coffee cherries (cascara) and surplus grape juice, elevated with IFF upcycled flavoring extracts. Looking ahead to next year, our focus is to expand the formulation of upcycled raw materials with our toolbox of upcycled ingredients and flavors into various trending categories.”
“Additionally, we are committed to exploring innovative valorization methods, specifically centered around fermentation and enzymatic treatment, as we continue to push the boundaries of sustainable practices in our industry.”
Science-backed and sustainable
According to Skogrand, in the current market, both customers and consumers seek ingredients that address specific health benefits, with scientific backing and clean labels from sustainable sources.
He stresses that, since 2006, Aker BioMarine has made substantial investments in scientific research to gain a deeper understanding of the nutritional value and potential health benefits of its sustainably sourced krill oil phospholipids.
“Currently, our science ranges from how krill oil phospholipids support general health to condition-specific health areas such as joint, heart, brain and liver health as well as sports performance, muscle strength and more,” says Skogrand. “One major focus area for us is healthy aging.’
“In addition to health benefits, customers and consumers are seeking out natural products that are pure and produced without additives,” he concludes. “At Aker BioMarine, we have a gentle production process with limited processing necessary, and due to the naturally occurring astaxanthin in krill, there is no need to add preservatives or additives.”
By William Bradford Nichols
