A British food technology start-up that invented a low-carb bread alternative was recently certified as “reduced carb” by Sugarwise, an international certification authority for sugar claims on food and drink. Manchester-based Lo-Dough was awarded the certification because its products have no more than 10 percent of calories coming from free sugars, and no more than five grams of free sugars per 100 grams. Lo-Dough has recipes for low-carb pizzas, pies, desserts and pastries.[Image Credit: © Sugarwise]

The FDA has approved a digestion-resistant maltodextrin fiiber developed by a joint venture of Archer Daniels Midland (ADM) and Japan’s Matsutani Chemical Industry Co. for use in foods and beverages. The agency added Fibersol to its list of approved fibers “that have a physiological effect beneficial to human health.” Food and beverage manufacturers can label it as “soluble corn fiber,” “soluble vegetable fiber (corn),” “digestion resistant maltodextrin,” “resistant maltodextrin,” or “maltodextrin.” The FDA took into account nearly 20 years of clinical research on the ingredient filed by ADM on behalf of joint venture ADM/Matsutani LLC JV.

As the FDA continues to review health claims related to added fiber, and continues to approve ingredients that boost fiber content, critics wonder whether food companies are distorting notions of what’s really healthful. The founder of the candy company Smart Sweets said its fiber-laden gummy bears are a way for people to "feel good about enjoying candy." The trend got started when the agency ruled in 2016 rule that added fibers need to provide a health benefit beyond just adding a non-digestible carbohydrate. Though the FDA recently rejected two fiber ingredient petitions, it approved eight that can be counted as fiber. The consumer advocacy group Center for Science in the Public Interest says added fiber creates situations where, for example, a consumer might choose a brownie over a peach because the brownie might have more fiber. [Image Credit: © ESHA.com]

RTD beverages that contain protein are seeing sales increase to meet demand from health-conscious consumers seeking to conveniently boost intake of the nutrient. Different brands of protein-rich drinks offer various functional benefits, including energy, refueling, rehydration, satiation, sports nutrition, and meal replacement. A growing subcategory of protein drinks is protein water, including those containing WPI, a concentrated clear protein source. Protein water is represented by several brands and companies: BiPro Protein Water from BiPro U.S.A;  Chicago-based Protein2O, with two product lines; Bolthouse Farms (Campbell Soup Co.) B Strong and B Balanced beverages;  Gatorade protein shakes (PepsiCo); and JoeFroyo Functional Cold Brew coffee with caffeine, probiotics, and protein. Protein sources include milk protein isolate, whey, pea protein, pumpkin seed protein, and collagen peptides.

The World Health Organization (WHO) wants the world’s governments to eliminate trans fats – partially hydrogenated vegetable oil – associated with margarine, Crisco and other low-price, long shelf products linked to countless premature deaths. WHO’s guidelines suggest eliminating trans fats from global food supplies within five years, a move that would save as many as 10 million lives. WHO’s campaign was developed with the help of Vital Strategies, a global health group backed by Michael Bloomberg, who as mayor of New York City, introduced the first municipal ban on trans fats in 2006. Denmark, Switzerland, Canada, Britain, and the United States have all moved to restrict or ban trans fats.

The FDA’s new menu labeling requirements, which went into effect on May 7, apply to restaurant chains with 20 or more locations. They must disclose the number of calories contained in standard menu items, and provide nutrition information, including total fat, saturated fat, trans fat, cholesterol, sodium, etc. A Virginia Tech food and nutrition policy expert called the FDA’s rules “an important first step.” But the restaurant industry, which has contributed to “poor diet quality, obesity and related chronic diseases," should voluntarily implement strategies to promote healthy foods and beverages. Specifically, the industry should improve the nutritional profiles of products to reduce calories, sodium and fat; and standardize and limit portion sizes to 600 calories for kids' meals and 700 calories for adult meals.

The FDA has extended the compliance date for the rules regarding the Nutrition Facts, Supplement Facts, and Serving Size labels, from July 26, 2018 to January 1, 2020, for manufacturers with $10 million or more in annual food sales. The American Heart Association lamented the extension, calling it a “disappointment.” CEO Nancy Brown was encouraged, however, by the fact that several major food manufacturers decided to stick to the original July 2018 and 2019 deadlines. She noted that 29,000 foods on the market now have the revised Nutrition Facts labels containing “critical” information for consumers. She urged other food manufacturers to follow that example because “Americans should not only enjoy the food they are eating, they deserve to know what’s in it.” [Image Credit: © Oregon State University]

The USDA has issued proposed rules on the labeling of foods that contain “bioengineered” ingredients, a more neutral term than “genetically modified organisms” (GMO). The rules implement a federal law enacted in 2016 (National Bioengineered Food Disclosure Standard, PL 114-216) that was a victory for backers of federal mandatory labeling, but also for opponents because it did not require all food companies to put readable information on packages. The law also barred states from writing their own mandatory labeling laws. The proposed rules allow small food manufacturers to inform consumers via websites or telephone numbers. Larger companies can use a label on packages, a symbol to be developed by USDA or bar codes, or other digital means scannable with smartphones. Public comment on the proposal is open until July 3; the final rules will be issued July 29.

A new study has found that regularly eating a variety of grain foods, along with fruits and vegetables, contributes to the nutrient density needed by Americans over age 50. This age group is not getting those nutrients in their diets, according to the study published in the journal Nutrients and presented at a recent scientific meeting. The trade group Grain Foods Foundation said older people should think twice before giving up bread and other grain foods because they are nutrient-dense. They contain dietary fiber, folate, magnesium, calcium and iron, vitamin A, vitamin E, vitamin B12, niacin, and thiamin. Breads, rolls, and tortillas contain thiamin, niacin, dietary fiber, folate, and iron. These foods “can play a key role in helping older Americans meet recommendations for under-consumed nutrients and nutrients of public health concern," said one of the study’s authors.

The Chicago Tribune editorial board is warning readers that the scary food labeling policy in Chile could happen in the U.S., thanks to possible revisions of the North American Free Trade Agreement (NAFTA). Because of a growing obesity problem, Chile requires food companies to label high-calorie or high-fat treats with black stop-sign-shaped warning labels. As part of the NAFTA negotiations, officials are discussing similar warning labels, though the Trump administration is opposed to them on American foods. The Trib editors, while acknowledging the obesity crisis, argue that food labels shouldn’t be a part of trade negotiations in the first place, and “scare tactics like warning labels are a huge Super-Nanny-State overreach.” They also argue that obesity is not caused by eating fatty or sugary foods. “It is caused by people eating too much of those foods.”

An organic and free-range egg company has petitioned the FDA to modify its regulations to allow eggs to be labeled as a healthy food. New Hampshire-based Pete and Gerry's Organic Eggs is puzzled that many sugary foods, such as toaster pastries and pudding cups, are allowed to market themselves as "healthy," but foods widely known to be nutritious, such as eggs, are not. In fact, the FDA’s stance on eggs is out of step with the thinking reflected in the 2015-2020 Dietary Guidelines for Americans, issued by the USDA and the Department of Health and Human Services (HSS). "Our goal with this petition is to encourage the FDA to bring outdated regulations in line with current nutritional science and general consumer awareness,” says CEO Jesse Laflamme.

Processed foods – potato chips, snack cakes, frozen pizzas, etc. – may be tasty and convenient, but they are a major contributor to obesity and illness. Best-selling author Dr. Ian Smith says that transitioning away from processed foods to cleaner, more healthful edibles needn’t be difficult. In his new book, "The Clean 20: 20 Foods, 20 Days, Total Transformation," Smith lists the foods and the benefits of including them in our diets every day. They are: avocados, berries, cheese, chicken, chickpeas, eggs, kale, lemons, lentils, nuts, oatmeal, seafood, squash, sweet potatoes, tomatoes, turkey, quinoa,100 percent whole-grain or whole-wheat bread, whole-wheat pasta, and yogurt.

The production of palm oil has a devastating effect on the planet, according to Enjoy Life Foods, a large marketer of foods in the “free from” category that is committed to sustainability. It announced that it is the first U.S. food company to receive Palm Oil Free Certification for its newest product launches (Grain & Seed Bars and plant-based Protein Bites) from the International Palm Oil Free Certification Accreditation Program (POFCAP). The goal, according to the company, is to show that delicious foods can be created “without having to utilize an ingredient that increasingly more consumers are looking to avoid." Enjoy Life Foods’ portfolio of 70+ foods are also Non-GMO Project Verified, kosher, and free from 14 allergens. Nearly 90 percent are Certified Vegan.