OmniXan RR-zeaxanthin Achieves Self-Affirmed GRAS

19 Jun 2014 --- OmniActive Health Technologies achieved self-affirmed GRAS (generally recognized as safe) status for its OmniXan RR-zeaxanthin from natural paprika, for use in functional foods and beverages. Adding the ingredient to functional foods and beverages can position products as beneficial for eye health - a valuable proposition in a market seeing immense success for foods and beverages that offer additional benefits beyond basic nutrition.

OmniXan is made from a whole-food GRAS source, paprika. It contains 3R, 3'R zeaxanthin - a potent quencher of singlet oxygen and free radicals concentrated in the center of the macula - which absorbs specific wavelengths of light that can damage the retina.

It’s safe to say, consumers are grasping the concept behind functional foods. In fact, the fortified/ functional food products category is believed to be a $246 billion segment of health and wellness-positioned foods and beverages, equalling about one-third of the category. Between 2007 and 2012, this segment showed a 42% sales increase, and now comprises about 5% of the overall US food market.

According to Lynda Doyle, vice president, global marketing, OmniActive, RR-zeaxanthin is among three principle macular carotenoids - also including meso-zeaxanthin and lutein - which each have unique roles and work together collectively to help maintain healthy vision. “Since our bodies cannot produce RR-zeaxanthin, it is crucial that we obtain it through our diets or supplementation," she said.

Fortunately for food product designers, carotenoids, and ingredients that contain them -like paprika -are increasing in popularity among consumers, especially those who seek products that offer a ‘natural’ proposition. This is primarily because consumers can wrap their minds around the ingredients’ fruit, vegetable or spice origins.

As a result, carotenoids are gaining traction as food additives, especially for use as ‘natural’ colorants. Two carotenoids found in paprika and used often as color additives include capsanthin and capsorubin. Other carotenoids used to add color in foods and beverages include beta-carotene, lycopene, bixin and norbixin (found in annatto), apocarotenal and canthaxanthin.