Ferré & Consulting Blog (English Version)

Lallemand Health Ingredients has launched a new yeast-based ingredient with “elevated” levels of vitamin D, referencing claiming that up to 75 per cent of the European population receive insufficient amounts.

Citing studies such as the prominent UK National Diet & Nutrition Survey’s 2003 findings on vitamin D, Lallemand claims that up to 75 per cent of the European population could receive insufficient levels, where one of the vitamin’s principal roles is regulating calcium and phosphorus metabolism in the intestines and bones.

A dried, inactivated whole yeast cell of the saccharomyces cerevisiae strain, Lalmin Vita D contains 8,000 IU of vitamin D per gram in a “natural, non-synthetic” form that can be used as a food ingredient and in supplement tablets, soft gels and capsules.

Yeast is a natural source of ergosterol, which reacts naturally with sunlight to form the fat-soluble ecosteroid vitamin D, where yeast cells respond in the same way as human skin by transforming ergosterol into the vitamin.

Patented production process

Business development manager Julie Rosenborg told NutraIngredients.com that the yeast contains elevated and standardised [consistent] levels of vitamin D2, where it differs from an existing Vita D product in its baker’s division, due to its status as an “inactivated and much more concentrated form” when used in a dose of 50mg per day containing 400IU.

Rosenborg added that although vitamin D deficiency was associated with low sunlight levels in Northern European countries – anticipated as major markets for Lalmin Vita D – Lallemand expected worldwide demand for the yeast, given that “populations worldwide have deficiencies”.

Subjecting S.cerevisiae to UV light under controlled conditions, Lallemand is able to catalyse the conversion of endogenous (native) ergosterol into the vitamin to produce a yeast cream that is then inactivated by pasteurisation and roller-dried; the firm stresses that no reblending is then necessary before the adding the ingredient to the final formula.

Claimed health benefits

Rosenborg said Lallemand expected to see principal interest for its new yeast in supplements and especially softgels (vitamin D being fat-soluble and suitable for delivery in oil), adding that although vitamin D is used to fortify US foods it is not a massive market in Europe.

That said, she did note that “fortified foods and beverages aimed at elderly people” could provide potential markets, where Lalmin Vita D could be used in meal replacers and to fortify meals or products such as cakes and bread.

Lalleland said it had performed several bioavailability studies showing equivalent effects for yeast rich in vitamin D2, compared with its synthetic form and crystalline D3, with all showing a “similar increase in 25-OH-D concentration” over 4 weeks.

The firm also cites “growing evidence” that Vitamin D boosts the immune system, reduces inflammation and maintains muscle strength, and also helps to prevent chronic diseases such as cancer, diabetes, multiple sclerosis and even heart disease.

To date EFSA (the European Food Safety Authority), has published positive opinions on article 13.1 health claims relating to beneficial effects of vitamin D supplements on bones, teeth, muscles, immunity and reproduction.

Ingredients Lalleland, Vitamin D, yeast

Increased consumer awareness of the potential health benefits of vitamin D is opening up opportunities in fortification, according to results of a new survey.

The proportion of American consumers believe that vitamin D plays a great role in maintaining or improving their health has increased to 44 percent, up from 37 percent last year, according to a US survey conducted by Angus Reid Strategies for Lallemand.

But while consumers may be more aware of the benefits, their interest for vitamin D-rich foods appears to focus on bread that naturally rich in vitamins (56 percent) than fortified bread (6 percent).

Vitamin D refers to two biologically inactive precursors – D3, also known as cholecalciferol, and D2, also known as ergocalciferol. The former is produced in the skin on exposure to UVB radiation (290 to 320 nm). The latter is derived from plants and only enters the body via the diet.

Both D3 and D2 precursors are hydroxylated in the liver and kidneys to form 25- hydroxyvitamin D (25(OH)D), the non-active ‘storage’ form, and 1,25-dihydroxyvitamin D (1,25(OH)2D), the biologically active form that is tightly controlled by the body.

While our bodies do manufacture vitamin D on exposure to sunshine, the levels in some northern countries are so weak during the winter months that our body makes no vitamin D at all, meaning that dietary supplements and fortified foods are seen by many as the best way to boost intakes of vitamin D.

One such option is bread, being a staple of many cultures. Jean Chagnon, CEO of Lallemand, supplier of vitamin D-rich bakers’ yeast, pointed to recent findings from Professor Christel Lamberg-Allardt from Helsinki University that found that bread baked with a baker’s yeast containing vitamin D2 maintained blood levels of the vitamin to approximately the same extent as a D2 supplement over a four-week period.

“Bakers using our yeast therefore have a head start in helping meet this important dietary requirement,” said Chagnon. “In addition, we expect to receive soon a positive response to our FDA petition aiming to amend the current regulations to allow levels of up to 400 IU of vitamin D per 100 grams of baked foods using our yeast.

“This will provide bakers with an even greater opportunity to respond to the growing consumer awareness of vitamin D’s benefits, allow bread to naturally become the primary dietary source of vitamin D (perhaps ahead of milk) and strengthen bread’s healthy attributes,” he said.

Other findings from the survey included the findings that the most common vitamin D-rich food source is milk (74 percent), followed by yogurt (40 percent), orange juice (21 percent) and cereals (18 percent). However, only 10 percent of the respondents perceived bread as a source of vitamin D.

Bakery, Ingredients Bakery, Vitamin D, yeast

Monosodium glutamate

Symrise has developed a highly concentrated umami flavour which it will market as a replacer for monosodium glutamate (MSG) in Europe, once approval is granted.

Umami is one of the five taste sensations detectable by humans, together with sweet, bitter, salty and sour. It is the taste quality associated with several amino acids, especially the amino acid L-glutamate.

Symrise already has some unami flavours in its portfolio, but Matthias Hille, category manager of the savoury business unit at Symrise explained that none is as concentrated as the new ingredient. Whereas a standard umami flavour would be added at a level of around 0.12 per cent in a gravy, for instance, the new Symlife Umami can be used at 5 parts per million (ppm).

“The major advantage is that in its diluted format can be as a direct MSG replacer,” said Hille. Some consumers are inclined to avoid MSG, as they have a negative association of it.

Symlife Umami can be added to other flavourings sold by Symrise to give a boost to the umani perception, such as chicken flavour or other less concentrated umami ingredients. He explained that dosing the ingredient one gram at a time via pipette is not feasible for industry, which prefers to work with 25kg bags.

Aiming for positive list

Symrise’ R&D team spent three years working on Symlife Umani. While it is already being employed by some manufacturers of savoury products in Asia Pacific and has FEMA GRAS (generally recognised as safe) status in the US, it is not yet permitted in the EU.

Hille said it is on the evaluation list of the European Food Safety Authority (EFSA), with an opinion expected by the end of this year. “We don’t expect big challenges,” he said. Once the opinion is granted, the ingredient is expected to be added to positive list of permitted flavours under the new flavouring regulation.

The company is already communication about the development to customers, however, due to the long lead time for trying it out in their products.

The umani flavouring is produced by a symthetic process. It was developed after the R&D team identified a unique perception from raw material, and carried out structure performance tests to identify the molecules responsible for that perception. The scientists then worked together with the flavourists to recreate the quality.

Hille said they have been “able to prove this ingredient is also working directly on the receptor in our mouths”.

Umami market

While umami is closely associated with Asian cuisine, Hille predicts that the tide away from using MSG in products means Europe could be just as big a market for the new flavouring as Asia.

Symrise is not the only firm aiming at MSG replacement. Givaudan said last year that it has discovered molecules associated with umami as part of its TasteSolutions programme, by analysing “traditional fermentation processes, cooking techniques and artisanal ingredients” from around the world. This research, as well as its research into taste perception, forms the basis for its new clean label ingredients.

In 2007 US-based Wild Flavors, too, launched a new taste modification platform called SavorCrave that was claimed to allow manufacturers of savoury goods to add the distinct umami flavor and mouthfeel to soups, sauces, meat marinades, frozen entrees and seasonings.

Yeast extracts, too, have targeted the umami space, though Hille said Symrise’s new concentrated flavour could have cost advantages. It is still exploring this proposition, but depending on the kind of yeast extracts, the application and the dosage level Hille reckons the saving could be in the region of 15-20 per cent.

Ingredients monosodium glutamate, umami flavour, yeast