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NUTRITION Feeling fuller longer Carl Massarotto, Plant & Food Research This article is taken from Carl’s paper presented at NZIFST Conference in June Imagine a new class of diet product where the ingredients didn’t just contain fewer calories, but actually kept you feeling fuller for longer. Where that ‘I’ve eaten and I feel satisfied’ message lasted longer – and yes, your gut really does signal your brain when it’s had enough. The feeling is called ‘satiety’ and it’s the focus of the Plant & Food Research programme launched last year with R&D investment from the government and some of New Zealand’s most well known food companies including ZESPRI, Sanitarium, Hansells Food Group, Comvita and NZ Extracts. Foods for Appetite Control is a six-year research programme that began in October 2010, aiming to expand on the current understanding of how individuals ‘feel full’ and identify the precise compounds responsible. It is anticipated that by examining the mechanisms responsible for the sensation of ‘fullness’ that new whole foods, natural ingredients and processed food products may then be developed to trigger these sensations when eating earlier and for longer. “We’re looking at what happens in the body to minimise the ‘I’m hungry’ message,” says Dr John Ingram, a scientist in Plant & Food Research’s Food Innovation Portfolio. “Then develop new natural ingredients and whole foods that signal the same messages in the body with far fewer calories.” Feeling fuller for longer after eating, or satiety, is an important part of dietary energy management and maintaining a healthy body weight. It also has a role in offsetting issues including obesity, diabetes type 2, cardiovascular disease and cancer, which are costly to individuals and society at large. The World Health Organisation (WHO) has suggested that there are currently 1.6 billion overweight adults around the world and that more than 700 million of these are obese. Not surprisingly this has led to dramatic growth in the diet and weight management foods market, a market now worth in excess of $513 billion globally. While the current research programme is only in its early stages it is hoped that the results may offer great opportunities for New Zealand food and beverage manufacturers. However, the “keeps you fuller longer” marketing message is nothing new. Low glycemic index (GI) foods have been advertised for a number of years as a means of staving off hunger. The message from nutritionists and health professionals rings out strong with instructions to eat more fruits, vegetables, pulses, wholegrains and other low GI foods in order to prolong the release of glucose in the body and keep us from feeling hungry for longer. So is the Foods for Appetite Control research any different? Well, yes. While it’s agreed that being told to eat more fruits and vegetables is absolutely sound advice, scientists are taking a closer look at why these foods elicit the response they do. Dr John Ingram, a scientist in Plant & Food Research’s Food Innovation Portfolio It is already proven that the gut wall makes use of a range of sensory cells (including taste receptors the same as our tongues’) to identify the nutrients in the food we eat. However recent research now indicates that some specific compounds initiate a much greater signal response to the appetite control centres in the brain than others. ‘‘There are a number of these feedback mechanisms operating in the digestive tract’’ says Ingram. ‘‘Different compounds act in different ways depending on where in the system they have reached. If we can get particular compounds to these specific target areas of the gut, the person eating will feel the satiety effect for longer while having eaten less”. Researchers at Plant & Food Research are working to identify the naturally occurring phytochemicals and carbohydrates in fruits, vegetables and grains that affect appetite control signals from the digestive tract. However, looking beyond basic nutrition to better understand the interactions of our diet is not a simple task. The research is examining a wide range of complex interactions, including both the chemosensory function of the GI tract in modulating satiety and the role of phytochemicals and carbohydrates as bioactives. But why look at plants for new appetite suppressants? The answer is simply that plants species have had around 420 million years of evolution in biochemical defences against herbivores. These evolutionary defence mechanisms include around 100,000 different secondary metabolites, many of which are anti-feedants for insects, birds and mammals – in other words, chemicals to make those eating them feel full and hopefully eat less. By examining these types of food components, researchers hope to discover naturally active ingredients that act on one or more of the multiple points within the GI tract that are known to signal the brain to stop eating, including cholecystokinin (CCK) production in the duodenum, the well-defined Ileal Brake mechanism and colonic satiety mechanisms in the large intestine. The aim of the research programme is to gain a greater understanding of gut processes and develop enhanced appetite controls using a “combinatorial” approach. To achieve this The Foods for Appetite Control programme has brought together a world-leading and multidisciplinary team (domestic and international) to approach both old and new questions in novel ways. In addition to the scientists at Plant & Food Research, the programme also involves scientists from The University of Auckland and Massey University, as well as collaborations with overseas experts involved in understanding potential appetite control mechanisms triggered as food passes along the digestive tract. For more information please contact: Carl Massarotto, Business Support Manager, Plant & Food Research, Carl.massarotto@plantandfood.co.nz 20 Food New Zealand
INNOVATION Food Innovation Showcase The world’s food business eyes are focused on New Zealand as the industry’s first NZ Food Innovation Showcase gets closer. The showcase is free of charge to any food industry professional who pre-registers online at www.nzfoodinnovationshowcase.co.nz 16 - 18 OCT 2011 Viaduct Events Centre The NZ Food Innovation Showcase runs from 16 to 18 October at Auckland’s newly-built Viaduct Events Centre. With strong interest from international and local visitors, those showcasing Kiwi food, food science and innovation are buzzing about the opportunity to re-affirm our nation’s position as an innovative, highly trusted and sought-after global food supplier. Leading-edge food technology, companies and products including QPod Systems innovation in transport for perishable goods, Hellers’ award-winning smallgoods, innovative processer Nekta Nutrition, Quina Fina tonic water, AsureQuality and FLYHIDRATE will be among those at the Showcase. Globally-renowned AUT University will be demonstrating why the world looks to New Zealand. Dr Luke Krieg says that prominent AUT Food Microbiologist, Prof. John Brooks, will be at the event. “AUT prides itself on being an engaged university and our many researchers are passionate about food. We are looking forward to sharing their work at the showcase and exchanging ideas with other industry and researchers. People will get to see some of the work of our food microbiologists, sensory scientists, aquaculturists, nutritionists and culinary artists thanks to our interactive display.” The practical application of pioneering science will also be evident at the NZ Food Innovation Showcase. In the area of chilled produce distribution, Chilltainers are coming into their own, offering significant savings in transport costs and competing directly with expanded polystyrene boxes in this market. More about Chilltainers on page pg 16. Here’s a more detailed sampling of some of the exhibitors. Export windfall for seaweed harvest Undaria pinnatifida is known as a highly invasive and unwanted organism under New Zealand biosecurity laws, yet AUT University researchers are touting it as the aquaculture sector’s next big thing. In partnership with Wakatu Corporation, AUT are currently researching the commercial and neutraceutical applications of Undaria. Seaweed biologist Dr Lindsey White and his team are exploring uses for Undaria and new market opportunities for our aquaculture industry. “There are only a few places in the world where Undaria is grown,” Seaweed biologist Dr Lindsey White with samples and images of undaria says White. “It is a popular food in Japan, Korea and China where the market is worth $400 million.” Undaria was introduced to New Zealand in the 1980’s and until late T300 traysealer Automatic tray packaging in the smallest of spaces. With the unique hygiene, technology and quality you expect from Multivac Multivac New Zealand 0800 696 858 info@multivac.co.nz www.multivac.com Visit us at Stand 8 October/November 2011 21
Page 1 and 2: October/November 2011 NZ’s Author
Page 3 and 4: Contacts Executive Manager, Rosemar
Page 5 and 6: Overview Natural Salt and Marlborou
Page 7 and 8: Overview Ingredient Resources Austr
Page 9 and 10: Natural Fruit Flavours: Products fr
Page 11 and 12: Overview YO-MIX yogurt culture and
Page 13 and 14: F-FILES Members of the team working
Page 15 and 16: The advantages of modified atmosphe
Page 17 and 18: PACKAGING Seal quality on food tray
Page 19: PACKAGING 16 - 18 OCT 2011 Viaduct
Page 23 and 24: INNOVATION The FoodBowl in Auckland
Page 25 and 26: INNOVATION New Zealand Food Awards
Page 27 and 28: IN-BRIEF Tech-Briefs The Linx CJ400
Page 29 and 30: IN-BRIEF The second generation SO s
Page 31 and 32: OILS & FATS Canadian invention of a
Page 33 and 34: Protecting IP in novel food ingredi
Page 35 and 36: NZIFST New Professional Members The
Page 37 and 38: NZIFST Robyn Martin and Susan Harve
Page 39 and 40: NZIFST Manawatu Science Fair The fo
Page 41 and 42: MIA NEWS MIA News Higher meat price
Page 43 and 44: MIA NEWS Sponsors The MIA and B+LNZ
Page 45 and 46: MIA NEWS Sustainability is a megatr
Page 47 and 48: The Maersk Gala Dinner at the Blue
Page 49 and 50: UNDERGRADUATE WRITING Conclusion Po
Page 51 and 52: International Conference Diary EVEN

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