Mom’s Sweet Tooth May Be to Blame for Child’s Allergies

The World Health Organization reports that around 235 million people suffer from asthma and children lead the list. To make matters worse, the number is predicted to increase to 400 million by the year 2025.

Asthma is a global health threat, and reports indicate that 50% of children are more sensitive to one or more allergens. This respiratory epidemic has been rising over the last 50 years, and the unlikely cause is the change in diet.

If your child is suffering from allergies, then chances are that the culprit is your sweet tooth. In a study published in the European Respiratory Journal, women who consume sugary foods during pregnancy may increase the risk of their baby developing allergies.

According to the lead author of the study, Annabelle Bedard from the Queen Mary University of London, there has been a rise when it comes to the intake of free sugar in the form of high fructose corn syrup over the last five decades. Free sugar is not found naturally in fruits and vegetables, and these include syrups, honey, sweeteners, and table sugar to name a few.

How the Study Was Conducted on Children’s Allergies 

The researchers used data obtained from 9,000 mother and child pairs in the Avon Longitudinal Study of Parents and Children. This is a long-term and ongoing research study that tracks the health of families with children who were born between April 1991 and December 1992.

To investigate the connection between the diet of the mother and the allergies of their children, the researchers calculated the number of free sugars consumed by women during their pregnancy through questionnaires. The researchers then looked into the sugar consumption and the allergies of their children.

The Sugar-Allergy Relationship

The study shows that 62% of children in the study do not suffer from any allergies, but the rest suffered from common allergies (22%), eczema (16%), and asthma (12%). On the other hand, the researchers looked into the sugar consumption of moms during pregnancy.

Children from moms who had a high sugar intake have a 38% increased risk of developing allergies compared to those who are born from moms who consumed less sugar. The researchers calculated that kids from moms who consumed more sugar are also likely to suffer from two or more allergies such as asthma, hay fever, and eczema. For instance, the risk of allergic asthma increased by 101% for kids born from moms with high sugar consumption group versus the low sugar group.

Although there is a strong link, researchers emphasized that the results are inconclusive such that there are other factors that can lead children to suffer from allergies. Allergies are complex diseases that are associated with different factors such as genetic defects, pollutants, and many others.

In fact, senior lecturer in immunology at the University of Manchester, Sheena Cruickshank, noted that more studies should be carried out to determine the cause of the relationship between sugar consumption of mothers and the allergies of their children.

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27% of People in the U.K. Use Sports Nutrition Products

Sports drinks were once reserved for bodybuilders and athletes, but the recent Mintel report on sports nutrition revealed a different story in the U.K. Published in the Attitudes Towards Sports Nutrition 2017 report, results showed that 3 out of 10 or 27% of Brits use sports nutrition products. The report also noted that 2 out of 5 (39%) of the UK’s population exercise more than once a week.

Men Are the Main Users of Sports Nutrition Products

Young men in Britain have the strongest affinity to sports nutrition products. Around 61% of men between 16 and 34 confessed that they use sports nutrition products and also follow a rigid exercise program. In fact, 35% of this demographic say they exercise four times a week.

While men showed a high propensity for sports nutrition products, there is also a growing demand from the females.  The study indicated that 40% of women between 16 and 34 years old consume sports nutrition products. There is also an increase of intake of protein powders among young women from 7% in 2015 to 18% in 2017.

Popular Sports Nutrition Products in the United Kingdom

The top three products according to the reports include protein bars at 11%, protein powders at 10%, and energy bars at 9%. According to Anita Winther, research analyst at Mintel, the sports nutrition industry is proliferating.  The reason for this is that people are changing their perception of beauty. In fact, even the fashion industry is embracing the mantra “strong is the new skinny” thus models are often required to have athletic and toned bodies.

The embrace of these nutrition products among Brits is good news for manufacturers. But while the demand is high for these products, 63% of consumers find it difficult to determine whether a particular product is right for them or not. 72% of the customers demand industry-wide certification to ensure the quality of the ingredients used.

 

Consumers are more critical with the types of foods that they consume, and this scrutinizing behavior extends to sports nutrition. Around 64% of the users read the ingredients list before deciding to buy a particular product while 46% avoid those that contain sugar. With this consumer behavior, the industry can benefit by revamping their products to include more natural and sugar-free products to meet the demands of people.

Current Problem

While the sports nutrition industry is growing, it is facing fierce competition from mainstream food companies that are also embracing the high-protein trend. It seems that there is an overlap between the two and that mainstream food companies are providing products that have more competitive prices and more beneficial ingredients.

The thing is that there is a booming interest in health and sports products in the United Kingdom and the broad aspect of healthy living. The trend gives manufacturers opportunities to develop new products to cater to different types of consumers.

Inspired by www.mintel.com

Germany Takes Second Lead in Superfood Market Launches

Consumers all over the world are fueling the growth of superfoods. In new market research released by global agency Mintel, Germany has overtaken Australia and UK regarding the superfood market launches. In the Global New Products Database published by Mintel, it revealed that 9% of new superfood launches in 2017 occurred in Germany.

The UK’s market launches dropped from 9% to 7% from June 2016 until the end of the year. Australia has fallen in third place with only 5% launches since June 2016. While Germany’s love of superfoods has grown, the United States still tops the list. But recent statistics show that the superfood launches in the US fell to 19% this year. This is a far cry lower from last year’s, 25%.

Why Is Germany Shifting to More Superfoods?

According to Katya Witham, senior analyst for Germany at Mintel, noted that the country is moving up in its ranks due to the growing demand of superfoods from consumers. The country is experiencing an increasing number of consumers who are interested in health and wellness.

So, what pushed Germany to have this huge embrace for superfood? The growing aging population and rise of health-related problems have driven the demand for the consumption of healthy superfoods. The country is experiencing health issues like heart disease and obesity. As a result, it is also increasing the health-care costs in the country.

 

Initially, superfood launches in Germany included a simple line of products from quinoa, chia, and amaranth. Recently, there is a growing demand of lesser-known superfoods, and this has led food manufacturers to harness the whole food goodness of other superfood ingredients to boost the quality of their food products.

The Launch of Supergrains

Specifically, Germans are interested in ancient grains such as millet and spelt.  In fact, 30% of German adults aged between 25 and 34 want to consume baked goods that are made from these grains. Also called super grains, spelt and millet appeal to the German market because they are deemed healthier than other grains. These ancient grains have a special place in the German kitchen as people have been using them in a variety of home-baked products over the years.

Today, German food manufacturers have incorporated the supergrains in products like breakfast cereals, energy bars, and snacks to boost the nutritional value of their products. Supergrains contain high amounts of fiber, omega-3 fatty acids, protein, and antioxidants.

The Future of German Superfoods

The agency also forecasted a stable future for superfoods in Germany.  In fact, retail sales of superfoods have amounted to €3.2 billion since 2016. The rising consumption of super grains and other healthy foods will result in a growth of 20% within the next five years.

Inspired by www.mintel.com

Farmers Globally Use Untreated Wastewater to Irrigate Crops

Irrigation is a necessity of farmers. But important news revealed recently that farmers all over the world are using untreated wastewater to irrigate their crops. In a study published in the journal, Environmental Research Letters, found out that 50% of farmers globally use untreated municipal wastewater to grow food.

The Use of Untreated Wastewater in Agriculture

This frightening statistic indicated that around 36 million hectares of croplands in urban areas rely on heavily polluted water for growing crops. In the study, five countries were identified that use 85% downstream wastewater to irrigate their crops, and these include China, India, Mexico, Pakistan, and Iran. This was a far cry from the 2004 study that noted only 20 million hectares of agricultural lands reuse wastewater.

The reuse of wastewater for agricultural purposes is caused by the increasing problem of water pollution as well as the declining availability of fresh water. According to the lead author of the study, Anne Thebo, the problem is very evident in many developing countries where many places lack wastewater treatment facilities.

To make matters worse, poor farmers who cannot afford to get commercial inputs like fertilizers rely on wastewater to provide nutrients to their plants. In a report released by Associated Press, several farmers in Mexico used wastewater as they produce bigger crop yields compared with treated water.  After all, sewage effluence may contain high amounts of human excrements but, while containing high amounts of nitrogen, also carry pathogens that can be transferred to food.

The Dangers of Farmers Using Untreated Wastewater

The use of untreated wastewater does not only pose threats to local farmers but also to the consumers. Consumers who unknowingly eat raw vegetables and fruits that are grown using wastewater may suffer from food poisoning. Food safety is a pressing issue in the food industry, and the use of untreated wastewater puts people at risk to the exposure of roundworms and pathogens like E. coli and Salmonella. In fact, there have been numerous instances when produce coming from Mexico has led to outbreaks.

 

Vegetables and fruits from Mexico, for example, were found to have been contaminated with Salmonella, hepatitis A, and Cyclospora (an intestinal parasite) include cantaloupes, basil, salad greens, and cilantro.  In 2013, consumption of these products had resulted in hundreds of people all over the United States to experience severe food poisoning while some people died from it.

The Implications of The Study

The published study aims to reveal what is happening in many agricultural lands all over the world. The result of the survey also indicates that considerable strides should be made all over the world regarding improving sanitation in urban areas by investing more in wastewater treatment plants. The thing is that further effort is necessary aside from developing wastewater treatment facilities but also implementing better sanitation policies to address not only the recycling of wastewater in agriculture but also for the protection of surface water and its quality.

Inspired by www.modernfarmer.com

Coconut Oil as Unhealthy as Butter and Beef Fat

Coconut oil is extracted from the meat of mature coconuts using heat. It is preferred by many people because it can last for six months at room temperature without spoiling. While experts argue about the health benefits of coconut oil, recent studies suggest that this particular type of oil is as unhealthy as butter, lard and beef drippings.

Why Is Coconut Oil Unhealthy?                                                                                                           

What makes coconut oil unhealthy? The American Heart Association noted that coconut oil contains high amounts of saturated fat. Saturated fat is the type of fatty acid that is linked to the rise of low-density lipoproteins (LDL) cholesterol in the blood. LDL is also dubbed as bad cholesterol that can clog arteries thereby increasing the risk of stroke and heart disease.

The fat in coconut oil is 82% saturated fat, which makes it larger than that found in butter (63%), pork lard (39%), and beef fat (50%). This is the reason why it is so important for people to limit the amount of coconut oil that they should take and replace it with vegetable oils such as sunflower oil, canola oil, or olive oil.

 

How to Cut Down on Saturated Fats

People should steer clear from any sources of saturated fat. According to the UK Public Health agency, an average man should consume no more than 30 grams of saturated fat daily while women should eat a lesser amount.

But the responsibility should not only fall in the hands of consumers. Food manufacturers should also be responsible for improving packaged foods with high amounts of saturated fat.

Opting for healthier cooking alternatives is also an excellent way to cut back on your consumption of saturated fats. So instead of frying your potatoes, you can boil, grill, or bake them instead. Before cooking meats, it is also recommended to trim all the meat from fats so that the fat does not render and become oil. You can also make conscious efforts of omitting ingredients containing saturated fats when cooking.

But Is Fat Healthy?

Many health and nutrition experts believe that fat still plays a vital role in our health. Fats are essential so that the body can absorb fat-soluble vitamins like A, D, and E. It is important not to cut out fat completely from your diet.

But instead of stocking up on saturated fats, it is important that you consume healthier fats such as Omega-3 fatty acids. This type of fat increases your good cholesterol numbers so that the LDL cholesterol is pushed to the liver where they are disposed.

Inspired by www.bbc.com

Ingredients and Formats adapts for Healthier, Portable Candy and Snacks

Snacking is popular among consumers, but with increased health awareness and wellness education, snack companies are now changing their format to adapt to the needs of shoppers. Brands are focused on clean-label snacks, organic, gluten-free, and non-GMO products to meet these new requirements.

Emphasis For Healthy Snacks

With the rise of health-conscious consumers, it is no wonder why snack companies are clamoring to fill this new niche. For instance, aside from using clean labels, companies are designing snacks made from fewer natural ingredients without the use of artificial coloring and flavors.

Consumers are now following different diet restrictions. People who suffer from celiac disease, for example, can now find snacks that are made without the presence of gluten. Other companies have specialized in making healthy snacks without the use of genetically modified ingredients.

Why Focus on Candy Bars and Snacks?

So why are companies focused on making healthy candies and snacks? The smaller serving size is perfect for people who are always on the go. According to Millennial, a US-based research company, consumers are looking for bite-sized snacks that are not only easy to consume but that offer portion control in a re-sealable format. This format is being adopted by food brands like Snickers, Milky Way, and Twix by producing 100 calorie sticks.

 

Aside from the portion sizes, the packaging of candies and snacks is changing. The change in the packaging is aimed at improving the shopping experience for consumers. Candy companies are also focused on changing the ingredient list. For instance, the infamous Mars bar uses gluten-free ingredients such as whole nuts, fruits, and dark chocolate for those who have gluten restrictions.

Better Opportunities for Snacking Companies

The strategies implemented by snack companies have resulted in a huge revenue of $13.7 billion this year, which is a 2.4% increase compared to the previous year. The increase provides real motivation to snack companies when it comes to innovating their products.

Most consumers are actively shopping for healthier food items, so the merchandising of healthy snacks often involve placing the snacks near the produce section. This is to give the consumers the idea that the snacks are healthy. On the other hand, the store that receives a high amount of traffic can also place their snack products on visual shipper displays to provide appealing storage.

The thing is that the snacking industry will be big given a few years’ time as more people demand products that contain healthier ingredients. With the steady increase in revenue as well as popularity, the category of healthy snacks will continue to grow.

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Vitamin Fortification Can Cause Off Flavors in Dairy Milk

Adding value to food and drinks is a popular trend in the food manufacturing industry. Consumers are demanding food and beverage brands to find ways to improve the nutritional value of their products. In fact, you can see many nutrient fortified products from cereals to soda.

 

The Rise of Value-Added Beverages

This is the reason why there is an increase of probiotic-infused beverages in the market. Examples of probiotic-based drinks that are available to the public include kombucha, flavored yogurts, and even drinking vinegar. But aside from drinks filled with healthy bacteria, another trend is to fortify ordinary drinks with vitamins and minerals. This is the reason why coffee and tea fortified with vitamins have found themselves on many supermarket shelves.

Plant-based milk created from nuts and seeds is also on the rise. These plant-based counterparts are positioned as healthier alternatives to traditional dairy milk.  But for a long time, dairy milk has held on to fortifying milk with vitamins to make it a healthier beverage.

The Problem with Fortified Dairy Milk

The most common vitamins that are added to milk are A and D. In the United States, these vitamins have been added to dairy milk since 1930 to halt the possibility of children developing blindness, cancer, and other vitamin deficiencies. The practice of adding vitamins and minerals to milk has been the standard in making pasteurized milk.

While beverage manufacturers have good intentions in fortifying milk, some consumers are complaining. The vitamin fortification of milk often results to imparting a distinct flavor that consumers mistake for spoilage.

In a study conducted by researchers from the North Carolina State and Cornell University, they found out that water-soluble vitamin concentrates often used in fortifying milk can lead to off flavors. On the other hand, using oil-soluble fortifications often results in no taste difference from unaltered milk. In the same research, test subjects detected a slight difference regarding flavor between enhanced skim milk and unfortified skim milk.

The Implications of The Study

The study revealed that while fortifying milk is a great idea to improve its nutritional value, it is crucial for beverage manufacturers to use the right vitamin concentrates.  Having said this, food manufacturers need to improve their process and invest in solutions that can control the impact of vitamin concentrates on the flavor of the dairy product.  The researchers recommended using less water-soluble vitamins and rely more on oil-soluble vitamins to improve the quality of their milk products.

But this strategy can backfire when it comes to the organic milk niche. Consumers who value natural and unaltered dairy products might find the fortification against their volition, so they opt not to buy them instead. Milk brands need to be clear and transparent about whether their milk is fortified or unfortified. Companies should look for ways to add food based vitamins like GrandFusion. GrandFusion is a concentrated blend of vitamins from fruits and vegetables including vitamins A and D.

Inspired by www.fooddive.com

Eat Less for a Long and Healthy Life

In the United States, about 16% of people between the age 50 and 64 suffer from chronic illnesses. The number of occurrence of chronic disease rises with each decade of increment of age. Aging is an inevitable part of the human process. But there are ways on how to delay aging so that –both physical and physiological–do not manifest at all.

Calorie Restriction

Researchers are now studying ways of how we can enhance not only the quality of our lives but also our lifespan. According to Julie Mattison from the National Institute on Ageing (NIA), the most effective way to live longer and healthier is to eat less. Also dubbed as calorie restriction, eating less goes further than just cutting back on fatty foods but it also involves making radical reductions in terms of portion size in the long run.

In many studies on animals, researchers revealed that flies, worms, rats, and monkies subjected to 30% reduction of food intake are able to live longer and more actively. While it has been proven within the lower animal taxa that eating less can contribute to longer lives, this can be applicable to humans as well.

Aside from scientific research, the benefits of the effects of calorie restriction have been recorded in historical texts. For instance, the great Greek physician Hippocrates claimed that many diseases were associated with gluttony.

What Happens When You Eat Less?

So how does eating less help one live longer? To understand what is going on, you need to look at what is going on inside the body.  In a study published in 2015, blood was extracted from people who underwent calorie restriction. The blood analysis revealed that the amount of good cholesterol inside the blood increased and the tumor necrosis factors (TNFs) reduced by 25%. The tumor necrosis factors are molecules that are associated with the tumor formation. The more you have them in your blood, the more likely you will develop cancer in the future.

Aside from TNF and cholesterol, calorie restriction also increases insulin sensitivity by 40% thus it can also stabilize the blood sugar levels back to normal.  But more than anything else, the most obvious benefit of eating less is massive weight loss. This is a very important advantage especially for people who have body mass index (BMI) above 30.

How to Eat Less Despite the Temptations

While it is easy to control the calorie intake of laboratory animals, the same thing cannot be said for humans. So how can we eat less despite the presence of too many temptations around us? It is important for us to have access to low-calorie meals whether we are eating at a restaurant or buying prepared meals in convenience stores. It is also crucial to develop discipline when it comes to eating foods because no amount of low-calorie food delivery can match your discipline.

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