Wellness Foods & Supplements 3/2020

No. 3, November/December 2020 

www.harnisch.com | ISSN 2364-8104 

Nutrition and ageing Functional sugars Oils and fats Energy and endurance 

Minerals Women’s health Clinical trials Dairy Fortified dairy alternatives

Editorial 

SILKE WATKINS, Editor-in-Chief 

Social contacts – an elixir of life? 

Normally, I would have written the editorial 

for this issue in the run-up to Fi Europe 

and Hi Europe and would have been looking 

forward to the talks at the fair. However, 

unfortunately, everything is different this year 

and we are now experiencing a second lockdown 

that encroaches deeply on our normal 

lives. 

Trade fairs have been cancelled and how 

long we will have to wait in order to be able 

to present ourselves at a trade fair again and 

to have personal discussions is currently not 

foreseeable. 

In the editorial of issue 1, I already dealt with 

how this exceptional situation affects older 

people in particular, who depend on contact 

with other people because it is so important 

for their mental health. Politicians in 

particular have repeatedly emphasised that 

we have to protect the elderly. One would 

assume that one would have learned from 

the consequences of the initial lockdown 

and developed concepts. Unfortunately, I 

see next to nothing of that. It is still said that 

we have to massively restrict our contacts. 

Doesn't that inevitably mean that relatives, 

friends and acquaintances are again banned 

from visiting senior citizens? 

appeal to politicians. So residents in retirement homes should not be 

isolated again. The appeal contains, among other things, a demand 

for the right of home residents and their relatives to social contact, a 

right to touch, a right to protective clothing, a right to pastoral care 

and a right to privacy. 

This should make it possible to reconcile the right to self-determination 

and the free development of the personality on the one hand with 

the protection of life in the homes on the other. 

I think this appeal is very important and right. With all the challenges, 

we must not forget that a healthy life also requires social contacts, 

such as a friendly conversation, a touch, an open ear or a helping 

hand. 

In this issue, you will find out what we can do about our health in 

terms of nutrition or strengthening our immune system. I wish you an 

interesting read and a better year 2021. 

With kind regards 

Silke Watkins 

I just learned from the local press that 

pastors and old people's home chaplains 

are watching the stricter visiting rules in the 

homes with concern. They have made an 

No. 3 November/December 2020 

3

Contents 

Health 

Convenience Food 

Food & Beverages 

Confectionary 

Cover Photo © : AdobeStock/iONYXprj 

The number and proportion of people aged 60 years 

and older in the population is increasing. In 2019, 

the number of people aged 60 years and older was 

1 billion. This number will increase to 1.4 billion by 

2030 and 2.1 billion by 2050. Nowadays seniors 

actively seek to maintain good health in everyday 

life. Healthy ageing is the process of “developing 

and maintaining the functional ability that 

enables wellbeing in older age”. Seniors have 

specific nutritional needs (proteins, calcium, 

etc.) as they are more exposed to health issues. 

Despite this, they do not want to feel categorized 

and nutritional products must be indulgent and 

attractive.(see article at page 12) 

Sports Nutrition 

Health Care 

Contents 

Personal Care 

Oils and fats 

06 Keeping omega-3 oils safe, pure and taste-neutral 

Functional sugars 

10 Human milk oligosaccharides for health 

Nutrition and ageing 

12 Outstanding milk proteins & bioactives, allies of seniors 

Energy and endurance 

17 Be your best with Bioactive Collagen Peptides ® 

Minerals 

20 Magnesium Carbonate – Oldie but Goldie 

Women’s health 

23 Her ally for a healthy intimate flora 

Clinical trials 

28 Adaptive designs in clinical trials: when, why and how? 

Fortified dairy alternatives 

32 Mineral fortification in dairy alternatives 

Dairy products 

39 Yogurt Powders: the health benefits of yogurt with added convenience 

42 Impressum 

4 No. 3 November/December 2020

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Oils and fats 

Photo © : 123rf/jirkaejc 

Keeping omega-3 oils safe, pure 

and taste-neutral 

Frank Möllering 

With the growing awareness of the health benefits of omega-3 

unsaturated fatty acids, demand for supplements, fortified 

foods and enriched beverages is rising. High-quality vegetable 

and microalgae-derived oils are particularly popular, 

but consumers are still sceptical about omega-3 products 

containing fish oil. Straight away, “fishy” smelling and 

tasting capsules come to mind. Yet, there are methods and 

processes available that refineries can use to supply highpurity 

oils that are absolutely neutral in terms of sensory 

properties. 

Although the number of people who still abide by the old dietary 

recommendation of eating fish at least once a week is declining, 

there is increasing evidence to illustrate just how important omega-3 

fatty acids are for our minds and bodies. For a long time, fatty fish 

and seafood such as mussels were said to be the most important 

sources; now, however, a huge array of dietary supplements are available 

on the market, and a growing number of 

foodstuffs and beverages are enriched with 

essential fatty acids. Fish is still a popular 

source of oil, but it’s a challenging material 

to process: it oxidises quickly and, like 

any crude oil of plant or animal origin, can 

become contaminated during cultivation 

or transport. Additionally, fish oil poses the 

greatest challenge in terms of neutralising 

its fishy odour and taste. Nutriswiss, a small 

refinery that specialises in purifying and 

modifying high-quality edible oils, has been 

processing fish oil for many years. Keeping 

a close eye on market developments at the 

same time, this Swiss company is well aware 

of the plant-based trend and now processes 

just as much algal oil as fish oil. 


Oils and fats 

Growing demand for health 

and wellness 

To ensure a sufficient supply of essential fatty 

acids, alternatives to fish oil are in demand. 

In recent years, vegetable sources such as 

nuts, seeds and oils (such as rapeseed) 

have become increasingly popular; chia 

and linseed are frequently used as toppings 

in healthy bowls or shakes, for example. 

Compared with marine sources, they mainly 

contain the omega-3 fatty acid, ALA (alphalinolenic 

acid), which must be converted by 

human metabolism to DHA (docosahexaenoic 

acid) and EPA (eicosapentaenoic acid). 

As this is only partially possible and an inefficient 

process, the required intake is much 

higher. 

Long-chain omega-3 fatty acids play an 

important role in brain growth and development, 

blood pressure regulation, kidney function, 

blood clotting and numerous inflammatory 

and immunological reactions. A recent 

study showed that omega-3s can protect the 

brain from the damage caused by inhaled 

particulate matter. 1 As a component of cell 

membranes, the unsaturated fatty acids 

in breast milk, especially DHA, are important 

for healthy eye and brain development, 

particularly during the first two years of life. 

And as the body of scientific proof expands, 

so too do the regulatory requirements: DHA 

must now be present at a concentration of 

20–50 mg per 100 kcal in any infant formula 

that’s to be sold in the EU. 2 

smell). But, it’s not just sensory properties that make a good omega-3 

oil, purity is also crucial. 

The higher the proportion of unsaturated fatty acids in a raw oil, 

the more carefully it needs to be handled. On one hand, both the 

crude and refined oils must be protected and kept within a controlled 

atmosphere; on the other, it means that harsh refining environments 

need to be avoided. The chemical structures of omega-3 fatty acids 

contain several double bonds, which is why they react very quickly. 

For sources with extremely high omega-3 contents, such as tuna oil, 

which contains 25 % DHA, the oxidation potential is correspondingly 

high. It is too unstable to be refined in the same way that rapeseed or 

soy oil is, for example. At the same time, though, any contaminants 

that are harmful to health must be refined out to comply with food 

safety standards. 

Microalgae 

Many companies have now realised that microalgae can serve as a 

sustainable alternative raw material: they are relatively easy to cultivate 

and reproduce quickly (Fig. 1). For instance, the food industry 

considers them to be a productive marine source of omega-3. As 

they comprise up to 50 % fat, refining the raw oil is very efficient and, 

almost as importantly, they contain EPA and even more DHA than 

tuna oil. Fish does, too, but they get it from consuming algae — so 

why not start directly at the source? In addition, algae cultures are 

more environmentally friendly and protect fish stocks. Although the 

microalgae market is still in the discovery phase, growers and refiners 

such as Nutriswiss are already ahead of the curve and are driving 

further research and product development with algae oil. 

Sensory properties correlate with quality 

Optimising the sensory properties of omega-3 oils means more than 

just consumer acceptance; unpleasant off notes and a bad odour 

are symptoms of a decaying product. At Nutriswiss, a comprehen- 

High risk of oxidation 

Once the extracted oils are microencapsulated 

or powdered, the valuable fatty acids 

are completely isolated, which makes 

further decomposition reactions less likely. 

Most food operators understand that when 

handling oils containing polyunsaturated 

fatty acids, an oxidation reaction takes place 

when they come into contact with oxygen 

in the ambient air, which induces decomposition. 

The consequences clearly manifest 

themselves as off notes, an unappealing 

taste and a dark colour (mainly because of 

the formation of ketones and aldehydes that 

are responsible for that all-too-familiar fishy 

Fig.1: In the food and nutraceuticals industry, and beyond, microalgae are 

the new all-rounders. (Photo © : 123rf/Akhararat Wathanasing) 


7

Oils and fats 

sive “key figure” profile is initially compiled for each oil in the factory’s 

own analytical laboratory. This determines how much “damage” 

has already occurred. Key factors such as the anisidine value, which 

measures the secondary degradation products of lipid-compound 

oxidation — such as aldehydes — provide information about the 

history of the raw material. After the refining process, the analyses 

are repeated: the removal of secondary oxidation products makes it 

possible to reduce the anisidine value in fish oil to less than 10 and, 

in some cases, less than 5, which corresponds to premium quality. 

Figures such as these are responsible for the company’s excellent 

reputation worldwide, especially as a supplier of high-purity oils and 

specialities for a wide range of sectors, including food, infant formula 

and pharmaceuticals. 

Contaminants 

Oxidation products are not the only compounds that have to be 

removed from a crude oil by refining. Owing to their apolar structure, 

lipids are especially susceptible to environmental contaminants. 

Oils from plants often accumulate the insecticides, fungicides and 

herbicides used in traditional cultivation. In addition, mineral oil saturated 

hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons 

(MOAH) – originating from exhaust gases or emissions from industrial 

facilities, among other sources – may have been transferred to the 

raw oil during processing and packaging. Marine animals are particularly 

at risk: other than cultivated (fermented) algae, which grow in 

tanks in a closed system, they are at risk of accumulating pesticides 

that might be present in the ocean. 

As with almost all sensitive natural raw materials, the challenge is 

implementing a gentle purification process that preserves the valuable 

polyunsaturated fatty acids. To remove certain contaminants, 

high temperatures are normally required, which actually promotes 

the formation of other contaminants (trans fatty acids and chlorinefatty 

acid esters such as 3-MCPD, for example). For 3-MCPD, in 

particular, more stringent regulations are due to come into effect in 

the EU for infant foods in January 2021. And, tighter restrictions are 

also being considered for other residues and applications. 

Choosing a gentle process 

Refining processes that work well for other vegetable oils operate at 

temperatures of 180–250 °C. As this would be an excessive thermal 

load for omega-3 oils, Nutriswiss has established a system to both 

maximise the yield and minimise the level of contaminants. At the 

centre of this technique is short path distillation (SPD), a particularly 

gentle physical separation process that is already well-established in 

the fish oil industry (Fig.2). Equipped with additional process technology, 

it is the procedure of choice for difficult-to-process raw materials, 

those that are heavily contaminated or when an extremely pure 

end product is required (baby food, for example). With the help of a 

finely controlled vacuum (with a pressure of less than 0.01 mbar) and 

short residence times, the thermal load on the product is significantly 

Fig. 2: The strength of short path distillation is that it is gentle on unsaturated 

fatty acids and yet provides effective purification. (Photo © : Nutriswiss) 

reduced, which minimises the formation 

of process contaminants. At the same 

time, free fatty acids, plasticisers and pesticides 

are removed to an extent that cannot 

be achieved with conventional technology. 

MOSH/MOAH levels can also be significantly 

reduced. 

Subsequently, the sensory quality can be 

further optimised by adding various absorbents 

– such as activated carbon – before the 

deodori sation stage. The final refining steps 

are only done directly before delivery to keep 

the storage times short and to prevent oxidation 

as far as possible. In the end, even volatile 

fish oils arrive with a completely neutral 

taste and odour, and look just like rapeseed 

oil with a light-yellow colouring. 

Welcome to the neutral zone 

Even though taste and quality are more 

closely linked to omega-3 oils than some 

other products, Nutriswiss insists on the 

very best conditions, right from the start. 

No matter whether the extract is derived 

from fish or algae or plants, the end result is 

sensorial neutrality. To facilitate this, carefully 

controlled and selected raw material sourcing 

is essential. As such, longstanding collaborations 

with suppliers and independent 

inspectors, coupled with the company’s own 

sealed food-grade containers, which protect 

the raw materials from contact with foreign 

materials and ambient oxygen, ensure the 

best possible outcome. In addition, before 


Oils and fats 

production starts, each process and method is tested in the laboratory, 

so that all procedures and methods can be adapted to suit 

individual applications. To ensure that the key data and sensory 

profile information meet the requirements for pharmaceutical or 

special nutrition products, the refining steps are carefully planned 

and monitored. For instance, the composition of a baby food formulation, 

including the optimum ratio of omega-3 and omega-6, can be 

developed according to specific customer requirements. Afterwards, 

scale-up – from small quantities of around 500 kg batches of several 

tons – can be done, which can be particularly interesting when 

developing novel foods and other specialities. In fact, the process 

is so successful that when a member of the research team baked a 

Gugelhupf (yeast based) cake with fish oil instead of baking fat for his 

children, they didn’t notice any difference. 

References 

1 

Cheng Chen et al. (2020): Erythrocyte omega-3 index, ambient fine particles exposure and 

brain aging, Neurology Vol. 95 (8). https://n.neurology.org/content/95/8/e995. Accessed 9 

October 2020 

2 

Delegated Regulation (EU) 2016/127 of the Commission of 25 September 2015. 

https://eur-lex.europa.eu/eli/reg_del/2016/127/oj/deu. Accessed 14 October 2020 

Among others, Nutriswiss processes the following omega-3 

crude oils: 

Fish oil, Algae oil, Rapeseed oil/canola oil, Linseed oil, Hemp oil, 

Walnut oil, Chia oil, Perilla oil 

The refined or modified oil can then be delivered in: 

Bags-in-Boxes, Containers, Cartons and cups, Bottles, Barrels 

The omega-3 oils can be used in the following applications: 

Infant formula (powdered or spray-dried), any fortified foodstuff such 

as dairy products or soft drinks, Pharmaceuticals 

(encapsulated) 

For more information, please contact 

Frank Möllering 

Head of R&D, Nutriswiss AG, 

Industriering 30, CH-3250 Lyss 

Phone (central): +41 32 387 48 48 

info@nutriswiss.ch 

www.nutriswiss.ch 

SKIN 

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Tel : + 33 (0)5 63 42 14 41 / welcome@weishardt.com 

JOINT HEALTH 

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Photo © : Jennewein Biotechnologie 

Human milk oligosaccharides for health 

Dr. Bettina Gutiérrez 

Human milk oligosaccharides (HMOs) are functional sugars 

who have some important health benefits. The German 

company Jennewein Biotechnologie is producing these 

complex sugars in an industrial scale. 

Already at the end of the 19 th century, the Austrian paediatrician 

Theodor Escherich recognised that breastfed children had a 

7 times higher chance of survival than non-breastfed children. When 

researching the causes of this, human milk oligosaccharides (HMOs) 

were discovered in the breast milk. This means that it was discovered 

that these functional sugars, which are the third most significant 

components of breast milk after fats and lactose, are responsible for 

the well-being of infants. Later, in the '50s, '60s and '70s, scientists 

researched the characterisation of these HMOs, which are structurally 

diverse. There are around 200 types. In the '90s, their biologi cal 

and nutritional properties were researched. Scientific studies 

discovered that they have health benefits for both infants and adults. 

As an example, they protect against infections, are prebiotic, stabilise 

the immune system, prevent allergies and promote a healthy microbiome 

and the neuronal development. 

However, until recently, it was not possible to produce these 

HMOs in industrial scale to make them available to all. Jennewein 

Biotechnologie, a German company, took on this task: With the help 

of a self-developed fermentation process, they have succeeded in 

producing these sugar molecules on such a scale. This process is 

based on the bacteria strain E.coli BL21, which is genetically modified 

by the biotechnologists so that these bacteria produce the enzymes 

necessary to form HMOs. Since 2016 the most common oligosaccharide 

2’-fucosyllactose (2’-FL) has been supplied as a nutritional 

supplement to well-known baby food manufacturers in the USA, and 

since 2017 in Europe. For mothers who cannot breastfeed, this is a 

relief as their babies can now also benefit from the positive effects 

of breast milk. 2'-fucosyllactose is, like the other biotechnological 

produced HMOs chemically identical to its natural models in breast 

milk. It occurs in almost 80 % of all milk samples at a concentration 

of 3 g/l and has mainly the characteristics to ward off pathogens and 

promote a healthy gut microbiome. 

The product portfolio of the company includes, in addition to 2'-FL, 

amongst others the HMOs 3-fucosyllactose, lacto-N-tetraose, 3'-sialyllactose, 

6'-sialyllactose and the monosaccharides L-fucose and sialic 

acid (NANA). In addition to the specific benefits of these polysaccharides, 

they have an anti-adhesive effect in infants and adults, which 

means that they can prevent pathogens from entering the body cells 

of infants and adults. Most HMOs resemble the structure on the 

intestinal cells to which the pathogens bind. Due to this similarity, 

they can act as deceptive receptors by binding them to themselves, 

which prevents them from binding to the host cell, eliminating the 

pathogens from the intestine. This means they can inhibit an infection 

with viral and bacterial pathogens. As an example, 2'-fucosyllactose 

and 3-fucosyllactose protect against norovirus and rotavirus 

infections. Researchers from the company participated recently in a 

study entitled “Biotechnologically produced fucosylated oligosaccharides 

inhibit the binding of human noroviruses to their natural 

receptors” published in the well-known Journal of Biotechnology, 



which is dedicated to this protective effect of 

HMOs. “Complex oligosaccharides such as 

HMOs can mimic the structure of the virus’ 

natural receptor on human cells, coating 

the virus and preventing it from interacting 

with targets. We demonstrated this ability for 

2’-FL and 3-FL in our previous study in 2016. 

But the development of more complex oligosaccharides, 

which mimic the virus receptors 

even more closely, allows us to significantly 

improve this protective effect” states 

Dr. Katja Parschat, Co-Head of R&D at 

Jennewein Biotechnologie.”In this new study 

we included additional HMOs such as lacto- 

N-fucopentaose I and even more complex 

oligosaccharides” she adds. 

The company now wants to launch a new 

product generation with a 5'-HMO mix which 

comes even closer to the model of natural 

breast milk and consists of the five most 

common HMOs in natural concentrations: 

2'-fucosyllactose, 3-fucosyllactose, lacto-Ntetraose, 

3'-sialyllactose and 6'-sialyllactose. 

It is the first product to contain both neutral 

and acidic HMOs. In order to test whether 

this mix is well tolerated by infants and can 

guarantee the necessary safety requirements 

for approval in the EU, Jennewein 

Biotechnologie launched a clinical study 

in December 2018. This study was carried 

out in hospitals in Spain, Italy and Germany. 

324 babies divided into three groups were 

tested. The first interim results point to good 

tolerability of HMOs; the final results are 

expected at the end of this year. 

In addition to this mix, there are also other matters that point to a 

successful future and new market opportunities. In the future, 

further research on metabolic engineering and the microbiome 

will take place at the company’s new R&D centre in Bonn. The 

research work on the microbiome targets the development of products 

in the “healthy microbiomes” sector in baby and infant food. 

And in September of this year, the company was acquired by the 

Chr. Hansen Holding A/S, based in Hoersholm in Denmark. 

Chr. Hansen is a leading bioscience company that develops natural 

ingredients solutions for the food, nutritional, pharmaceutical and 

agricultural industries. The company produces cultures, enzymes, 

probiotics and natural colours for a variety of foods, confectionery, 

beverages, dietary supplements, animal feed and plant protection 

and has a profound experience in the fermentation technology. This 

means, that the strengths of Jennewein Biotechnologie and Chr. 

Hansen in the pre- and synbio tic market will be combined. And, that 

they will join their forces in a more and more growing global human 

milk oligosaccharides market. 


Dr. Bettina Gutiérrez, 

press and public relations, 

Jennewein Biotechnologie, 

Part of Chr. Hansen Group 

bettina.gutierrez@jennewein-biotech.de


Photo © : Adobe Stock/pressmaster 

Outstanding milk proteins & bioactives, 

allies of seniors 

Sandrine Tran & Elsa Trotier 

Introduction 

The global population is ageing rapidly as it is projected to double in 

30 years. 

Senior population projection to 2050 1 

Nowadays seniors actively seek to maintain 

good health in everyday life. Healthy ageing 

is the process of “developing and maintaining 

the functional ability that enables 

wellbeing in older age” 2 . 

Population 

Today 

929 

million 

+ 60 

years old 

Seniors have specific nutritional needs 

(proteins, calcium, etc.) as they are more 

exposed to health issues. Despite this, they 

do not want to feel categorized and nutritional 

products must be indulgent and attractive. 

The ageing population market 

2050 

2 

billion 

By 2050, WHO projects that 434 million people will be 80 or older 

Seniors can be defined as aged from 50 to 

65 according to countries (WHO, 2020). 

Older population can be considered as the 

elderly. Two types of nutrition exist on the 

ageing population market: the senior nutrition 

and the geriatric nutrition. 



The senior nutrition 

The senior nutrition includes food supplements 

or functional food used as prevention 

to stay healthy and to prevent diseases 

among seniors and elderly people. 

It aims to accompany them to improve their well-being and prevent 

undernutrition. It is part of the clinical nutrition. 

The elderly’s protein and calcium needs 

It is mandatory to provide enough proteins to the body in order to 

increase the muscular protein synthesis. 

3, 4, 5 

Elderly people’s nutritional needs: recommended protein intake 

Elderly nutritional needs 

Adults 

Elderly 

Market data of the senior nutrition 

(Euromonitor, 2020) 

Since 2017, the senior market has been 

expanding tremendously. During the 

past year, most launched senior-destined 

products were high protein milk and dietary 

supplements. They were mainly sold in 

China and 93 % of the launched products 

have a “senior (age 55+)” claim on 

packagings. In Europe, such claims are very 

few, as the population is less inclined to feel 

labeled (Mintel, 2020). 

42 % of the senior nutrition products have 

more than 10 % of proteins and 14 % of 

them have a “high protein” claim (Mintel, 

2020). 

The geriatric nutrition 

The geriatric nutrition targets elderly people 

who have diseases or are undernourished. 

1st 

segment 

clinical 

nutrition 

H E L P T H R O U G H 

T H E I L L N E S S 

Geriatric 

nutrition 

market 

11.6 

USD 

billion 

Market data of the geriatric nutrition 

(Euromonitor, 2020) 

Protein 

intake 

0.83g/kg/d 

A sufficient protein intake is necessary to maintain normal 

body functions 

* 1.2 times more than average adults 

** 1.6 times more than average adults 

In good health 

Protein 

intake 

1 - 1.2g/kg/d* 

Undernourished elderly people need a protein intake 50 % to 88 % 

superior to healthy adults but usually have low appetite. They also 

need a 1200 mg of calcium intake per day (EFSA, 2015; International 

Osteoporosis foundation). 

Seniors, prone to develop complications and 

diseases with age 

Undernourished 

Protein 

intake 

1.2 - 1.5g/kg/d** 

Undernutrition and sarcopenia 

One is undernourished if the BMI (Body Mass Index) is less than 21. 

It is recommended for an undernourished elderly person to avoid 

long fasting periods, such as night fasting (more than 12 hours a 

day), and to have a protein and energy enriched diet. 6 

Undernutrition is directly linked to muscle degradation. It aggravates 

sarcopenia, which is the reduction of muscular mass and physi cal 

abilities that eventually appear from 40 to 50. 7, 8 The leucine, an 

essential amino acid, is also important to trigger muscle synthesis 

9, 10 

with a necessary quantity of 2–-3 g among elderly people. 

To delay complications and avoid undernutrition when being older, 

prevention is recommended for seniors. 

Osteopenia 

After the age of 50, developing osteopenia (progressive bone weakening) 

is common. The aim is to strengthen bone mass to delay osteoporosis 

as much as possible. Osteoporosis corresponds to bone 


13


demineralization as the BMD (Bone mineralization density) lies 2.5 

points lower to standard values for young women. 11 Sarcopenia and 

osteopenia can both lead to mobility problems. 

+ 

Proteins 

are needed 

for muscle 

synthesis 

Micellar Calcium highly bioavailable 

Prodiet ® Micellar caseins contain 2.6 % of 

highly bioavailable micellar calcium thanks 

to its dairy origin. “Slow” and “fast” proteins 

have a specific metabolism in postprandial 

conditions: 13,14 

Bone mass loss 

Bones become 

weaker 

(risk of fractures) 

Osteopenia 

Sarcopenia 

Muscle 

mass loss 

+ 

Bones 

contain 

proteins 

Preventing sarcopenia and osteopenia among the elderly 

Other complications 

Indulgent and convenient nutritional products are important as loss of 

senses gradually increases like dysphagia and dysgeusia. Weakening 

of organ functions also lead to immune deficiencies and age is also 

one of the risk factors to develop type II diabetes. 12 

It is important to adapt seniors’ food with proper nutritional intakes, 

e. g. by consuming milk proteins. Besides, 56 % of seniors aged 60+ 

declared that they consume dairy proteins as a source of protein 

intake (Euromonitor, 2020). 

Ingredia’s proteins and bioactives as allies of seniors 

and the elderly 

For 70 years, the Group Prospérité Fermière – INGREDIA has 

specialized in dairy proteins and bioactives coming directly from its 

fresh milk collection. 

Micellar casein: a unique protein for senior and geriatric nutrition 

Micellar Caseins (92 % micellar caseins/8 % soluble proteins) are 

native proteins organized in micelles with a micellar calcium skeleton. 

The baseline depicts the continuously 

present amino acids in blood. Above means 

there is protein synthesis, below means 

avoiding protein breakdown is necessary. 

As they are slow proteins, micellar caseins 

can help to avoid muscle mass degradation 

and night fasting. Indeed, the amino acids 

are slowly released and can be digested up 

to 7 hours after ingestion. Oppositely, soluble 

proteins or whey proteins are fast proteins. 

Micellar caseins, an excellent 

amino acids profile 

Micellar caseins are particularly adapted 

for clinical nutrition. They have a higher 

chemi cal index* (146) compared to the 

FAO** protein reference (100). 

They are rich in all of the essential amino 

acids (EAA) (~43.5 %), in branched chain 

amino acids (BCAA) (~20.3 %) and in 

leucine (~9.2 %) for muscle synthesis. 

*Chemical index (CI): reveals the aptitude of 

the analysed protein to contain all the necessary 

amino acids. 

**FAO: Food and Agriculture Organization. 

Model of Caseins Micelle (Dalgleish, 2012) 

Prodiet ® Fluid, a micellar casein for highprotein 

beverages 

Prodiet ® Fluid is a micellar casein that 

contains more than 87 % of proteins on dry 



matter. It is the perfect solution to develop 

high protein beverages for seniors, as it 

provides a high content of leucine and an 

incredible fluidity up to 14 % of proteins, 

facilitating swallowing. The final product is 

stable for UHT and retort treatments, has a 

smooth texture and a delicious milky taste. 

For more information, please visit our 

website: https://www.prodiet-fluid.com/ 

Protein hydrolysates, for faster absorption 

Protein hydrolysates are hydrolyzed peptides 

and amino acids that are faster absorbed by 

the organism, compared to intact proteins. 

Their amino acids are quickly available and 

have a great interest for clinical nutrition: 

they allow a quick activation of the peak of 

leucine, triggering muscle synthesis. 

Aminight, a beverage against overnight 

fasting with Prodiet ® Fluid and Prodiet ® 

Hydrolysate: 

Aminight is a high protein beverage with 12 % of proteins and 3.6 g 

of leucine. It limits elderly people’s overnight fasting, thanks to the 

combination of micellar caseins that reduce fasting periods, and whey 

protein hydrolysates for muscle synthesis thanks to the leucine peak. 

Bioactives, as nutritional protein solutions 

Osteum TM CPP, a calcium binding bioactive, to solidify bones 

Osteum TM CPP is a bioactive produced from native micellar caseins. 

It has a high calcium level that reaches more than 2 % and provides 

35 % of CPP (Casein phosphopeptides): they improve the calcium 

bioavailability and thus bone mineralization. Osteum TM CPP is an 

excellent ally to prevent osteopenia. Moreover, a study has shown 

that dairy CPP have a higher calcium binding capacity than the ones 

derived from acid precipitated caseins. 15 

Move up, a high protein milk drink to prevent sarcopenia 

and osteopenia 

Products aiming to prevent sarcopenia are fewer on the senior nutrition 

market than bone health products. Move up is an indulgent high 

protein milk drink for seniors, formulated to prevent sarcopenia and 

osteopenia. It contains both Prodiet ® Fluid and Osteum TM CPP, a very 

interesting combination as they have complementary functions for 

senior nutrition. It is rich in micellar calcium with 566 mg*/serving. 

*68 % of the Daily Recommended Intake of calcium. 

Your 

Magnesium 

all-rounder 

Magnesium Carbonate 

always fits 

◆ Various bulk densities available 

◆ DC grades for direct compression 

◆ Perfect for Magnesium fortification and as food additive 

◆ High Magnesium content ideal for muscle, 

nerve and bone concepts


Proferrin ® , an outstanding immuno-modulator 

With age, seniors’ immune system efficacy naturally decreases. 

Proferrin ® is a natural lactoferrin coming from milk. It can be used 

for numerous benefits such as limiting infections, stimulating the 

immune system and enhancing gut health. 16 

Pep2dia ® , for delaying the onset of type II diabetes 

Pep2dia ® is a milk hydrolysate containing an active dipeptide, specifically 

designed for prediabetics. They have high blood sugar levels 

and risk to develop type II diabetes. Age, overweight, lack of physical 

activity are aggravating risks of developing diabetes 17 , and health 

conscious seniors can prevent it efficiently by combining good life 

hygiene and supplements such as Pep2dia ® . 

Conclusion 

The senior market keeps expanding, following the growing demand. 

Preventing seniors’ and the elderly’s health issues means maintaining 

their well-being longer. 

Micellar caseins are rich in calcium which limits osteopenia by 

increasing bone mineralization. With their high level in leucine, they 

can be used in products to prevent sarcopenia. 

Simultaneously, using a high-protein product 

with bioactives can become a real ally to 

healthy ageing. These ingredients are key for 

new senior products developments. 

Why choose milk protein 

High in 

essential 

Amino Acids* 

High 

nutritional 

quality 

Milky 

taste 

High in 

Leucine** 

reasons 

?6 

why 

High in 

micellar 

calcium 

Convenient 

for many 

applications*** 

* Essential amino acids cannot be made by the body. As a result, they must come from food. 

** Necessary essential amino acid to trigger muscle synthesis (2-3g of Leucine) 

*** High protein drinks, pudding, yogurts, bars, shakes, finger foods... 

References 

1 

WHO, 2019. 

2 

WHO, 2020. 

3 

ANSES, 2016. Saisine n° 2012-SA-0186 « Contribution des macronutriments à l’AET». 

4 

Bauer et al. 2013. Stratégie de prise en charge en cas de dénutrition protéino-énergétique chez la personne âgée, HAS, 2015. J Am Med Dir Asso 

5 

Réseau Espace Santé Cancer, 2015. Prise en charge du risque nutritionnel et de la dénutrition chez le patient atteint de cancer. 

6 

L’Assurance Maladie, 2015. Dénutrition chez la personne agée (> 70 ans) et aide à la prescription des Compléments Nutritionnels Oraux (CNO). Pp. 1-2. 

7 

Paddon-Jones D., Leidy H., 2014 

8 

Marzetti E., et al., 2017 

9 

Christos S. Katsanos et al., 2006 

10 

Hope Barkoukis, 2016 

11 

WHO, 2002. Proposed working definition of an older person in Africa for the MDS Project. 

12 

National Institute on Aging, 2019. Diabetes in older people. 

13 

Dangin, Boirie et al. 2001. The digestion rate of protein is an independant regulating factor of postprandial protein retention. Am J Physiol Endocrinol 

Metab. 

14 

Lacroix et al. 2006. Compared with casein or total milk protein, digestion of milk soluble proteins is too rapid to sustain the anabolic postprandial amino 

acid requirement. Am J Clin Nutr. 

15 

T.Ono et al., 1998. 

16 

Zimecki M et al. 1999 

17 

Diabetes UK, 2019. Diabetes risk factors. 


Elsa Trotier & Sandrine Tran, 

product managers Health and Nutrition 

e.trotier@ingredia.com 

s.tran@ingredia.com 

51 Av Lobbedez – CS 60946 

62033 Arras Cedex, France 

www.ingredia.com 



Photo ® : Stokkete/Shutterstock 

Be your best with 

Bioactive Collagen Peptides ® 

Innovative ingredients support collagenous “white tissue” and help athletes to get back 

to their performance levels after strain-related tendon issues 

Oliver Wolf 

Whether it’s skiing, running, ball games or 

even e-sports: All athletes need to deliver a 

consistently strong performance on a regular 

basis. Yet this means they often put their 

bodies under a lot of strain – which inevitably 

takes its toll physically. For instance, 

overused tendons are among the most 

common sports-related injuries suffered by 

athletes, be they amateur or professional. Yet 

there is a quick and easy way to help reduce 

the risk of such problems – supplementation 

with specific Bioactive Collagen Peptides ® 

TENDOFORTE ® from GELITA, which are 

proven to stimulate collagen-producing cells 

in tendons and ligaments. 

Product concepts with real benefits 

Collagen is the most abundant protein in the human body, making 

up 30 per cent of total protein content. It can be found in body parts 

such as bones, joints, ligaments, fascia or muscles – all of which 

are important for physically active people. There are a few reasons 

why collagen breakdown may outperform synthesis in sports, overuse 

being the main one. With its Bioactive Collagen Peptides ® , GELITA 

provides an optimal ingredient option for manufacturers who want to 

capitalise on the sports nutrition market, and create product concepts 

with real benefits for active consumers. 

To understand why collagen supplementation is so vital – especially 

for athletes – it’s important to look at the relationship between 

so-called white tissue and muscles. The whole musculoskeletal 


17


system is connected and protected by a network of connective tissue, 

comprising muscle fascia, tendons, ligaments, cartilage, bone and 

skin. Collectively known as “white tissue”, this network is formed 

mainly by collagen. Yet most people don’t think about white tissue 

until it becomes stressed and strained. This can result in back pain, 

Achilles tendon pain, ankle sprains, plantar fasciitis, patella tendon 

pain and ACL (anterior cruciate ligament) tears or IT band (iliotibial 

band) issues – like aching, burning, or tenderness on the outside of 

the knee. The white tissue supports the whole muscular system, it 

has an equally high rate of tissue turnover, and its own amino acid 

needs. Collagen is the main component of white tissue, and supplementation 

with Bioactive Collagen Peptides ® attends to the specific 

needs of the white tissues that are highly recruited in physical activity, 

giving structure to the whole body and supporting physical mobility. 

Improving muscle functions 

Muscles are made primarily of contractile material – otherwise known 

as “red tissue”. Therefore, it’s perhaps no surprise that most of the 

existing science and nutrition solutions – and manufacturers of 

sports nutrition – have so far focused on the contractile properties of 

muscles. But now, there are new scientific insights on muscles and 

their functions. 

Muscles are different from many other tissues in the way that their 

contractile fibres are enclosed in layers of collagen-rich white tissue 

– called the muscle fascia – a skin-like casing that influences muscle 

function. The fascia facilitates muscle contraction, which then 

engages the joint, including tendons and ligaments, ensuring the 

mechanical forces between muscles and bones create optimal movement 

(Millward and Smith, 2019). What this means? Muscles are so 

much more than “red tissue”. They are a remarkably effective combination 

of red contractile material with the white tissue network, as well 

as blood vessels and nerves – a fusion that strongly contributes to 

muscle function, growth and performance (Gillies and Lieber, 2011). 

“Almost every activity-related injury and its manifestations, such as pain, 

are to some extent linked to the white tissue, as well as an injured athlete’s 

ability to quickly return to play.” Photo ® : adimas/Fotolia 

The white tissue plays many other roles in 

muscle health and performance too. It bears 

most of the muscle load, so that a person’s 

range of motion primarily reflects their white 

tissue properties. Also, nearly every activityrelated 

injury and its manifestations, such as 

pain, are to some extent linked to the white 

tissue, as well as an injured athlete’s ability to 

quickly return to play. 

Scientifically proven 

Many manufacturers in the sports nutrition 

field are actively seeking ingredient options 

to create products for consumers who want 

to tackle sports-related injuries, or enhance 

their overall performance. GELITA, the 

leading manufacturer of collagen peptides, 

has created scientifically proven specific 

Bioactive Collagen Peptides ® that optimally 

stimulate white tissue cells to produce new 

collagen matrix proteins. This helps athletes 

train at high intensity, while remaining injuryfree. 

A speedier return to training 

Regular intake of collagen peptides can help 

boost collagen production and, in sports 

nutrition, to reduce activity-induced tendon 

problems is a real need state. Research has 

shown that the specific Bioactive Collagen 

Peptides ® found in TENDOFORTE ® stimulate 

the RNA expression and biosynthesis 

of collagen, proteoglycans and elastin in 

Achilles tendons. This was proven by an 

Australian study that found subjects with 

long-term symptoms of chronic Achilles 

tendinopathy were able to return to running 

within three months when supplementing 

their diet with TENDOFORTE ® , and were 

able to keep running for the remainder of the 

trial period. Research has also demonstrated 

that oral ingestion of the specific collagen 

peptides improves the extension properties 

of finger joints. 

In Germany, researchers at the University 

of Freiburg Department of Sport examined 

the role of TENDOFORTE ® in reducing ankle 

sprains and improving ankle stability. They 

concluded that six months’ supplementation 

with TENDOFORTE ® resulted in significant 



improvements in ankle stability, reduced 

sprains and a reduced risk of further injury in 

the three-month follow-up period, suggesting 

that its effects are long-term (Dressler et al., 

2018). 

So, by taking TENDOFORTE ® , athletes 

can avoid strain-related tendon issues. In 

addition, these specific peptides can help 

athletes make a quicker return to training, at 

previous performance levels. 

Consumer appeal 

The ability of Bioactive Collagen Peptides ® to 

deliver a targeted health benefit is linked to 

the profile of peptides in the product, characterized 

by specific molecular weight distribution. 

The Bioactive Collagen Peptides ® 

can deliver benefits at a relatively low daily 

dose, which is crucial for successful finished 

product applications, formulation efficiency 

and consumer acceptance. Ultimately, 

the GELITA range of Bioactive Collagen 

Peptides ® enables a variety of finished 

product concepts, supported by productspecific 

science. 

As well as TENDOFORTE ® , the GELITA Bioactive 

Collagen Peptides ® portfolio also includes 

FORTIGEL ® , which is proven to stimulate joint 

cartilage regeneration; FORTIBONE ® which 

contributes to bone health by promoting the 

biosynthesis of the extracellular bone matrix, 

and BODYBALANCE ® , which improves 

body toning by helping to increase muscle 

mass while reducing body fat. With targeted 

marketing, these innovative ingredients 

can contribute to exciting new sports nutrition 

products that will appeal to the growing 

numbers of consumers with a keen interest 

in this market. 


Oliver Wolf 

Head of B2B Marketing (Global) 

Global Marketing & Communication 

GELITA AG 

Uferstr. 7, 69412 Eberbach, Germany 

www.GELITA.com 


19

Minerals 

Photo ® : Adobe Stock/nd3000 

Magnesium Carbonate – Oldie but Goldie 

Physiology and requirements 

Without the vitally important element Magnesium, it is impossible for 

living cells to fulfill their manifold physiological functions. Magnesium 

is of central importance in almost all metabolic processes and essential 

for the neuromuscular and cardiovascular system. A sufficient 

supply of Magnesium is important throughout lifetime – especially 

during pregnancy, childhood and old age. People in these phases 

of life and people with certain diseases have an increased need for 

Magnesium. 

The fortification of foods with Magnesium Carbonate or the use of food 

supplements can prevent a deficiency. With a Magnesium content of 

approx. 25 %, Magnesium Carbonate is an ideal source of Magnesium. 

It can be a good option for the prevention and therapy of a 

variety of different diseases. In Europe, the Nutrient Reference Value 

(NRV) for the daily intake of Magnesium is 

375 mg/d for adults. It is advantageous to 

have a continuous supply with Magnesium 

throughout the day. 

Magnesium Carbonate is an inorganic 

Magnesium Salt and is also known as the 

Magnesium Salt of carbonic acid. The natural 

form of Magnesium Carbonate (magnesite/ 

bitter spar/magnesia alba) is beside Dolomite 

the most important Magnesium mineral on 

earth. 

Described and mostly naturally occurring 

forms of Magnesium Carbonate are, among 

others: 

Variations Chemical Formula Assay 

Magnesite MgCO 3 

28.8 % Mg, 71.2 % Carbonate 

Barringtonite MgCO 3 

*2H 2 

O 20.9 % Mg, 51.6 % Carbonate, 27.5 % Water 

Nesquehonite MgCO 3 

*3H 2 


Lansfordite MgCO 3 

*5H 2 


Artinit Mg 5 

(OH) 2 

(CO 3 

) 4 

*3H 2 

O 27.5 % Mg, 54.4 % Carbonate, 18.1 % Water/Hydroxide 

Hydromagnesite Mg 5 

(OH) 2 

(CO 3 

) 4 

*4H 2 


Dypingite/Giorgiosite Mg 5 

(OH) 2 

(CO 3 

) 4 

*5H 2 


Prokovskite Mg 2 

CO 3 

(OH) 2 

34.6 % Mg, 42.7 % Carbonate, 22.8 % Hydroxide 


Minerals 

Dr. Paul Lohmann ® produces a highpurity 

and extremely versatile Magnesium 

Carbonate for miscellaneous applications. It 

meets the purity requirements of Ph. Eur., 

USP, FCC and E 504 and offers an excellent 

stability. Customized requirements can be 

taken into account during production, as well. 

purity and nutritional value. Dr. Paul Lohmann ® has developed qualities 

that meet extra low heavy metal limits. Of course, our Magnesium 

Carbonate is also Kosher/Halal. 

The high quality standards and the focus on approval in pharmaceutical 

applications have proven their worth: Dr. Paul Lohmann ® was 

one of the first manufacturers of Magnesium Carbonate to receive the 

General properties and documentation 

Name: 

Magnesium Hydroxide Carbonate; Magnesium Carbonate, basic 

Formula: 

approx. 4MgCO 3 

*Mg(OH) 2 

*5H 2 

O 

Molecular weight: 

approx. 485 g/mol 

Appearance: 

white powder 

Odor: 

neutral 

Flavor: 

sandy, neutral 

Solubility (20 °C): 

< 1 g in 100 ml water 

pH (1% Suspension): approx. 10 (basic) 

Assay Magnesium (Mg): approx. 25 % 

Monographs of the European and American 

Pharmacopoeias (Ph. Eur., USP) describe 

Magnesium Carbonate as a basic Magnesium 

Carbonate containing crystalline water, 

which contains a certain amount of alkaline 

earth oxide, calculated as Magnesium Oxide. 

The Ph. Eur. also distinguishes a light and a 

heavy quality of Magnesium Carbonate. It is 

a white powder or granules. 

The bioavailable Magnesium Salt is almost 

insoluble in water but easily soluble in 

combination with acids, releasing CO 2 

. In 

contrast to soluble Magnesium Salts, an up 

to five times lower amount of the Mineral 

Salt is needed to obtain the same amount of 

Magnesium in the final product. This minimizes 

costs and enables various positioning 

possibilities in the field of food supplements, 

at the same time. 

Magnesium Carbonate is a fine white powder 

and available in different types. Depending 

on the application, an extra light (approx. 

65 g/l) or extra heavy quality (500 g/l) can 

be used. As granules, it is ideal for direct 

compression to tablets. 

In the GMP and DIN EN ISO certified production 

facilities, Magnesium Carbonates are 

produced which meet the highest possible 

quality criteria in terms of product safety, 

certificate of suitability (CEP/CoS) for its product as an active pharmaceutical 

ingredient (API) according to the European Pharmacopoeia 

from the European Directorate for the Quality of Medicines (EDQM). 

For the submission of pharmaceuticals to the health authorities, a 

detailed documentation of the active ingredient is required. In order 

to simplify this for customers, Dr. Paul Lohmann ® provides the corresponding 

CEPs (Certificate of Suitability to the European Pharmacopeia) 

for both light and heavy quality. 

Manufacturing 

Seventy percent of the world’s supply of Magnesium raw material is 

mined and processed in China. However, due to its sustainable orientation 

and extremely high purity requirements, Dr. Paul Lohmann ® 

has always used sources from European regions. Partnerships with 

mining companies, responsible mining and an active recultivation 

and renaturation program are the focus of attention. 

Environmental protection and the certainty to process raw materials 

of the highest quality requirements, allow us to guarantee that 

Magnesium Carbonates with the highest quality are produced in a 

unique synthesis process. 

In a special manufacturing process, different grades of Magnesium 

Carbonate are produced at the two production sites in northern 

Germany under strict safety and quality requirements. This is a 

continu ous process with maximum precision. The Magnesium 

Carbonate basic ensures the highest purity in the final product. 

By varying the manufacturing conditions, products with very different 

bulk densities can be obtained, and the purity of the individual 


21

Minerals 

Health Claims 

Magnesium contributes to maintenance of important body functions: 

– Normal teeth and bones 

– Reduction of fatigue/tiredness 

– Normal muscle function 

– Functioning nervous system 

– Normal mental function 

– Energy metabolism 

– Protein synthesis 

– Normal electrolyte balance 

qualities is adjusted during the manufacturing process. In addition, 

customized services can be offered at the end of the manufacturing 

process. Directly compressible granules with different binding 

agents are examples of this. Due to their special properties, Dr. Paul 

Lohmann ® Magnesium Carbonates are in demand worldwide. 

Advantages of Dr. Paul Lohmann ® Magnesium Carbonate: 

– Known and constant Magnesium content, as defined 

– Constant composition 

– Controlled purity (absence of other elements) 

– Consistent, application-optimized density 

(filling volume/bulk density) 

– Reliable structure (grain size, morphology) 

– Assured solubility (e. g. effervescent tablets) 

– Uniform crystal structure 

Application areas 

Photo ® : Fotolia/alfa27 

With its high Magnesium content of about 25 %, Magnesium 

Carbonate is an extremely versatile product. Magnesium Carbonate 

is generally approved in the EU for food fortification and for the use 

in food supplements. 

Magnesium Carbonate is classically used to supplement Magnesium 

ions in e. g. effervescent tablets. Due to the multitude of physiologi cal 

functions that Magnesium performs in the body, manufacturers 

of food and food supplements have the opportunity to market the 

Magnesium Carbonate contained therein with correspondingly effective 

health claims. This becomes possible if the minimum requirements 

for a Magnesium source are met in accordance with the 

claim for the final product listed in the Annex to Regulation (EC) 

No 1924/2006. 

Magnesium Carbonate is harmless to health and therefore has no 

maximum level restriction as food additive E 504. As an acidity 

regulator, separating agent or filler, it is approved for all foods that 

may contain additives. This includes organic products as well. For 

example, it can show its pH-value stabilizing function in beverages 

and serve as a filler in tablet production. 

In the pharmaceutical sector, Magnesium Carbonate is used in pharmaceuticals 

for the regulation of gastric acidity (antacids), as a mild 

laxative or as a phosphate binder for the treatment of hyperphosphatemia. 

Due to its unique properties, Magnesium Carbonate is not only valued 

as a raw material in the pharmaceutical and food industries. It also 

shows technical advantages in the sports sector. Here Magnesium 

Carbonate is also sold under the names magnesia or chalk. It is used 

by apparatus gymnasts, strength athletes and climbers to absorb the 

sweat produced by their hands and thus increase the grip of their 

hands and the sliding ability on the apparatus spars. It can also be 

used in thermal insulation materials and as a filler in plastics, paper, 

paints and rubber, as well as in cosmetics in powder form. 


Dr. Paul Lohmann GmbH & Co. KGaA 

Hauptstr. 2 

31860 Emmerthal, Germany 

sales@lohmann4minerals.com 

www.lohmann4minerals.com 

References 

1 

Commission Regulation (EU) No 432/2012 establishing a list of permitted health claims 

made on foods, other than those referring to the reduction of disease risk and to children’s 

development and health 

2 

Regulation (EC) No 1924/2006 or the European Parliament and of the Council on nutrition 

and health claims made on foods 


Women‘s health 

Photo ® : Shutterstock/ESB Professional 

Her ally for a healthy intimate flora 

A convenient orally administered probiotic shown to support women’s intimate health 

Elodie Aragon and Marilou Luneau 

Probiotics for women’s health 

Over the past five years, the market for nutritional 

ingredients for women’s health carried 

on evolving to a more mature market, driven 

by consumers’ interest and research and 

development. With robust scientific backing 

and product development on the rise, global 

probiotic markets have been, in fact, growing 

fast for more than a decade. Lumina Intelligence 

confirms products have diversified 

from initial cores of gastro-intestinal health 

and immunity to a much broader range of 

benefits including skin, sports performance, 

brain health and more female-focused areas 

like vaginal health, urinary tract infections 

(UTIs), pregnancy and osteoporosis. Probiotics 

research and development is undeniably 

popular, with over 1600 ongoing human 

clini cal trials on probiotics listed in clinicaltrial.gov 

and WHO’s trial database. 

According to Grand View Research, the women’s health and beauty 

supplement market has reached $49.8 Billion in 2019 and the estimated 

compound annual growth rate (CAGR) for 2020 –2026 is 

4.75 %. The probiotics for women’s health core growth areas are: 

vaginal health, urinary tract infections, pregnancy and skin health. 

Among non-supplement women users, 40 % of them think their 

«feminine health issues» could be improved by using supplements. 

Probiotics for women’s health is a fast-growing market, increasingly 

attracting women through online and on-site retail places. Although 

women’s probiotic market used to be a niche market, it is now 

becoming a strong differentiation factor for product development, 

explaining why, since the past two years, a lot of new probiotic 

products target women, and consequently consumers online engagement 

is increasing: between December 2017 and January 2020 the 

number of reviews for women’s intimate health probiotics increased 

by 804 %, on average from the 20 countries studied. Specific probiotics 

are gaining attraction as they are a natural alternative to the 

conventional over-the-counter solutions for vaginal health. Women 

are willing to try them out especially when vaginal health conditions 

are recurrent, which alters general quality of life. 


23


Probiotics for women’s health is a major opportunity to expand brand 

portfolios with a potential target audience of over 1.4 billion women. 

Genito-urinary issues, including vulvovaginal candidiasis, urinary 

tract infections and bacterial vaginosis are the leading conditions, 

bringing women to seek out medical advices, prescriptive drugs and 

to investigate natural efficient complementary supplements, such as 

probiotics. 

Lactobacilli: The gatekeepers of feminine health 

The female vaginal microflora is a rich and complex ecosystem, 

mainly consisting of Lactobacilli which support the vaginal environment 

and health. During her lifespan, every woman encounters 

specific health and well-being issues according to her lifestyle, 

physio logy, hormonal cycles and life stages. Vaginal balance is 

which incapacitates commensal bacteria. 

Candida albicans are also often found in the 

gastrointestinal tract, as part of a commensal 

bacteria. Candida can co-exist normally 

in the vagina without any problem, and a 

proper Candida albicans balance is an indicator 

of healthy vaginal microbiota. However, 

it may cause trouble if it outnumbers other 

microorganisms. Three out of four women 

will have an imbalance with a Candida albicans 

prominent microflora at some point in 

their life. 

How do probiotics promote vaginal 

health, even during times of occasional 

bacterial imbalance 

Lactobacilli can help rebalance the vaginal 

microflora and promote vaginal comfort 

during times of occasional vaginal imbalance. 

Lactobacilli probiotics, which have 

a positive effect on endogenous microflora 

could thus help support the vaginal microflora 

and protect against some undesirable 

bacteria. 

fragile, and many internal or external factors can affect this balance: 

gut health, immunity, mood balance, oral health, intimate health... 

they all have been linked by scientists to endogenous microbiota. 

Acting upon the gut or vaginal microbiota, specific probiotics can 

help each individual woman at every stage of her life, from puberty to 

menopause. The benefits of probiotics to support women’s health are 

increasingly recognised, mainly due to their ability to maintain and 

restore digestive and vaginal microflora balance, with positive consequences 

on feminine health as well as on digestive health, occasional 

stress or natural defenses. As per most of the beneficial effects of 

probio tics, the benefits on intimate health are not homogeneous for 

all the probio tics but are strain specific. 

What is the difference between bacterial vaginosis and 

vaginal yeast infection? 

Bacterial vaginosis 

is defined as a vaginal dysbiosis characterized by a decrease in 

concentration of Lactobacilli in the vagina and an increase in concentration 

of anaerobic bacteria such as Gardnerella vaginalis, Atopobium 

vaginae, Mycoplasma hominis, Prevotella, Porphyromonas. It 

is the most common vaginal infection in women of childbearing age. 

Vaginal yeast infection 

is also due to an imbalance in the vaginal flora. In this condition, 

the problem is a fungus called Candida, such as Candida albicans, 



Meet women’s new best friend: 

ROSELLA 

To recolonize the vaginal microflora zone, 

choosing the right bacteria strain is crucial. 

Moreover, only a handful of probiotic supplements 

taken orally can do the trick. L. plantarum 

P17630 (Proge 17630 ® ), ROSELLA, 

is one of them. 

L. plantarum P17630 (Proge 17630 ® ), 

ROSELLA is a unique strain isolated from a 

healthy vaginal flora with full mechanistic and 

clinical evidence of efficacy on a wide spectrum 

of benefits, from helping to maintain 

proper vaginal balance, including from oral 

intake, to being used for recurrent Vulvovaginal 

Candidiasis (rVVC). This probio tic strain 

is one of the most documented in the world 

in the women’s health area, as it has been 

studied in over 800 women, in six clini cal 

studies, including two by oral intake. In 

combination or not with conventional treatments 

for candidiasis (anti-fungal) women 

saw an improvement in candidiasis with a decrease in symptoms 

including less swelling, redness, burning or itching infection that can 

be caused by an overgrowth of bad bacteria. This probiotic strain also 

helped reduce the risk of recurrence of this candidiasis*. 

ROSELLA is scientifically backed by mecha nistic data. Studies 

showed this specific strain was able to adhere and interfere with C. 

albicans (in vitro studies). It demonstrated vaginal colonization and 

persistence following oral intake (validated efficacy dose: 5B CFU/ 

day). 

ROSELLA restores flora diversity associated with a healthy vaginal 

flora and promotes vaginal diversity associated with a healthy vaginal 

microbiota by normalizing pH. Furthermore, there are clinical 

evidences that this unique strain helps promote continued vaginal 

health in Vulvovaginal Candidiasis and in recurrent Vulvovaginal 

Candidiasis as adjunctive treatment with triazole or alone. 

Lipoid GmbH | info@lipoid.com | www.lipoid.com 

NEW 

PHOSAL ® H 50 – Liquid Phospholipids 

Derived from Non-GMO Sunflower 

• Natural emulsifier based on purified phosphatidylcholine 

and oil, both from 100 % sunflower 

• Increases the solubility of poorly soluble actives 

• Natural source of choline 

We Invest in Quality.


How can oral probiotics, after passage through the gut, 

have a beneficial impact on the vaginal microflora? 

Probiotics taken orally will pass through the gut, colonize the intestine 

and will be excreted in faeces. Anatomically, anus and vagina are 

very close, so naturally bacteria will pass and arrive in vagina in order 

to colonize it. This natural phenomenon occurs with “bad” bacteria 

causing infections like bacterial vaginosis, but also with “good” 

bacteria like probiotics. Gut to vagina passage was confirmed by clinical 

studies, in particular with ROSELLA which is found in vagina after 

oral intake. In Montella study, ROSELLA also showed persistence as 

ROSELLA was not only found in vagina after oral intake, but also after 

a 15 days wash-out period. 

Colonization of the vaginal microflora and persistence 

study in healthy women [Montella, 2013 and 2014] 

On 24 healthy women with a normal vaginal flora, an optimal oral 

intake dose was determined of 5B CFU/day with two cycles of 15 

days intake followed by 15 days washout among different dose and 

regimen. ROSELLA strain was identified by Polymerase Chain Reaction 

(PCR) with specific strain primers in both faecal and vaginal 

samples, even after a 15 days washout period, demonstrating the gut 

to vagina passage, colonization and persistence. 

Efficacy study in healthy women prone to experiencing 

temporary imbalances in their vaginal microflora 

[Vladareanu, 2018] 

Following the Montella pilot study 

confirming dose and safety, an efficacy 

study was conducted on 93 healthy women 

with recurrent vulvovaginal candidiasis 

enrolled during relapse-free period. These 

women took either ROSELLA (5B CFU/ 

day) or a placebo during three cycles of 15 

days, followed by 15 days washout. At T0, 

around 60 % of women have an abnormal 

vaginal flora (LBG IIa to LBG III). In the 

ROSELLA group, there was a significant 

increase (p


[Nava 2002, results] 

In 2014, De Seta study results on pH normalization, 

increase of lactobacilli and improvement 

of symptoms, ROSELLA’S legiti macy 

was equally confirmed. 

In 2016, Cianci, in order to open indications, 

ROSELLA was tested in a pilot study 

on 94 women with bacterial vaginosis (BV) 

and aerobic vaginitis (AV). After 15 days, a 

signifi cant increase of reported clinical resolution 

was observed. 

Why maintaining vaginal pH balance is essential to 

keeping a healthy vaginal flora? 

The pH scale runs from 0 to 14. A pH of less than 7 is considered 

acidic, and a pH of more than 7 is basic. A normal vaginal pH level 

is between 3.8 and 4.5, which is moderately acidic. However, what 

constitutes a “normal” pH level can vary slightly during a women’s life 

due to internal changes, and many external factors can also modify the 

pH levels in this delicate zone. Whilst an acidic vaginal environment is 

protective and creates a barrier that prevents unhealthy bacteria and 

yeast from multiplying too quickly and causing infection, weak acid, 

or raised pH levels provides the perfect setting for unhealthy bacteria 

to develop, hence putting women at risk of contracting various more 

or less severe infections. 


Lallemand Health Solutions 

HealthSolutions@Lallemand.com 

https://lallemand-healthsolutions.com/en/rosella/ 

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www.harnisch.com/food/en/newsletter-sign-up 

Digital as usual. 

The newsletter of Dr. Harnisch Publications 

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print magazines, we will keep you up to date with 

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industries. You can register for the newsletter at: 

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27


Photo ® : Adobe Stock/Robert Wilson 

Adaptive designs in clinical trials: 

when, why and how? 

The use of dietary supplements and nutraceuticals has been 

constantly growing among people who are looking for ways to promote 

wellbeing and health. Additionally, their demand for clarity around the 

attributes on product labeling is on the rise. Particularly, they want 

to know that the products they are ingesting are safe and effective 

based on rigorous clinical evidence obtained from studies testing the 

same products. This shift of consumers’ attitude highlights the importance 

of well-designed and well-conducted clinical trials in building 

and growing market of the products. A clinical trial can be conducted 

to assess absorption/bioavailability active ingredients, safety or tolerance, 

and/or efficacy of product, as well as consumers’ acceptance 

and satisfaction of product. All information and clinical results gathered 

in clinical trials serve as a foundation for marketing and scientific 

communications, as well as regulatory requirements. 

Biofortis a CRO (Contract Research Organization) that is part of 

Mérieux NutriSciences, specializes in clinical services for nutraceutical 

and food products and has successfully completed over 250 

trials since 2002. Biofortis provides all expertise required for clinical 

study, ranging from scientific insights to fieldwork and data valorization 

needed to successfully manage international multicentric studies 

to assess bioavailability, efficacy, safety/tolerance. 

A team of scientists, statisticians and methodologists, focuses on 

each clients’ unique expectations and needs, and works to adapt 

persona lized, customized and robust designs. Traditionally, clini cal 

trials are run in three phases: design, execution, and data analysis. 

An alternative approach is the Adaptive 

Design trial which can be used to optimize 

the scientific data delivery and decrease cost 

and time to market, while still using robust 

and specific statistics models. The adaptive 

designs can be applied across all phases 

of clinical research, from early-phase dose 

response and safety designs to confirmatory 

trials. 

We interviewed two Biofortis experts; Hélène 

Chevallier (Clinical Methodologist) and 

Florence Gillaizeau (Senior Biostatistician), 

on the basics of adaptive design and why 

you could consider this for your future study 

with Biofortis. 

What is an adaptive design clinical trial? 

There is no universal definition of an adaptive 

design. As compared to traditional design 

trials, where you design, then you conduct 

the study, and finally you analyze the results, 

adaptive design is more flexible in that it 

allows the data to drive modifications of the 

original design (if scientifically justified and 

necessary) prior to the formal completion 

of the study. This clinical study design uses 



accumulating data to decide how to modify 

certain aspects of the study without undermining 

the validity and integrity of the trial. 

After almost ten years since the first draft, 

the Food and Drug Administration (FDA) 

finally edited the final version of the “Adaptive 

Designs for Clinical Trials of Drugs and 

Biologics Guidance for Industry” last year 

(FDA, November 2019). In this guidance, 

the following definition is used: “an adaptive 

design is defined as a clinical trial design 

that allows for prospectively planned modifications 

to one or more aspects of the 

design based on accumulating data from 

subjects in the trial”. 

There are some main concepts common 

to all the references that discuss adaptive 

designs. First, during the study, every single 

modification needs to be prospectively 

planned into the protocol. After reviewing 

results of data analysis, usually through an 

interim analysis, with full control of the type I 

error (which means the control of the risk of 

a false positive conclusion), some modifications 

including but not limited to, changes 

to the sample size and population or premature 

discontinuation of one study arm, can 

be implemented. According to the FDA guidance, 

the interim analysis is defined as “any 

examination of data obtained from subjects 

in a trial while that trial is ongoing”. The 

analysis can be done in a fully blinded procedure 

or unblinded procedure. 

Could you explain more specifically the 

interim analyses? 

According to the International Council for 

Harmonisation of Technical Requirements 

for Pharmaceuticals for Human Use (ICH), 

involving regulatory members (e. g. the European 

Commission, the US FDA, the Ministry 

of Health, Labour and Welfare of Japan) 

and industry Members (e. g. the Pharmaceutical 

Research and Manufacturers of 

America), an interim analysis is any analysis 

intended to compare treatment arms 

with respect to efficacy or safety at any time 

prior to the formal completion of a trial. The 

results are prepared by an independent statistician 

(other than the study statistician) 

and reported to an independent Data Monitoring 

Committee (DMC) that recommends to the sponsor whether 

to continue, modify or stop the trial. The DMC members must have 

no financial or intellectual conflicts of interests in the outcome of the 

study. Therefore, the participation of employees of the sponsor in this 

committee is discouraged. DMCs typically include clinicians and at 

least one biostatistician with expertise in clinical trial and interim data 

analysis. 

To avoid introducing bias into ensuing study design, conduct or interpretation, 

all interim analyses are carefully planned and described in 

the protocol and it is strongly recommended to maintain interim analysis 

blind for investigators, sponsors or anyone outside DMCs. 

Are there different kinds of adaptive design? 

There are several types of adaptive designs and more than one can 

be applied to the same trial. Below is a summary of the most common 

types. 

Fig. 1 : Different types of adaptive designs 

Adaptive designs are applicable to both early and confirmatory clinical 

trials. Adaptive designs for early clinical trials such as the Continual 

Reassessment Method (CRM) and seamless designs deal mainly 

with establishing safe and effective doses or dose–response relationships. 

The CRM aims to identify the dose with optimal efficacy/ 

response and is more accurate in estimating the maximum tolerable 

dose compared to a conventional design. Meanwhile, a seamless 

adaptive design combines two phases traditionally carried out in 

separate trials into one single study. 

Based on the review of interim results, change(s) to a study can 

occur in different development phases. For example, an adaptive 

randomization design involves shifting study participant allocation 

ratio towards more promising or informative treatment(s); an enrichment 

or subgroup design allows for adjustments to the recruitment 

of a specific subgroups based on efficacy endpoint; a group sequential 

design may lead to the premature termination of a trial based 

on efficacy, safety, and futility endpoints; adaptive-hypotheses design 

allows for changes in hypotheses, study endpoints and/or statistical 


29


methods; and the sample size reassessment permits sample size 

adjustments to achieve a desired power. 

According to a review of Bothwell and colleagues (2018) which 

reviewed 142 adaptive design clinical trials published between 1978 

and 2014, the most popular adaptive designs used are the seamless 

designs (mainly combining phase II and III; i.e., Seamless IIb/III), 

followed by the group sequential design, and finally the enrichment 

or subgroups design. 

Could you describe the three most popular adaptive designs, highlighting 

the advantages and challenges? 

Seamless design II/III 

Fig. 2: Seamless phase II/III adaptive design, also called “drop the losers or 

pick the winners design” 

The seamless phase II/III design is one of the most famous adaptive 

designs, also called “drop the losers or pick the winners design”. 

This design addresses the early (phase II) and confirmatory (Phase 

III) objectives, which are traditionally investigated in separated trials, 

in one trial. As shown in figure 2, during the first interim analysis, the 

Group C (the “loser”) is not judged effective enough (according to a 

previous efficacy threshold clearly defined in the protocol). Similarly, 

Group A (the “loser”) is dropped during the second interim analysis. 

This leads to a final phase with only two groups, the Group B (the 

“winner”) and placebo. All the patients included in Group B during 

the entire trial are included in the final data analysis for efficacy 

assessment. The advantage of this adaptive design is that there is 

no stop between the two phases, and doses are selected or stopped 

during all the trial according to interim results. 

The seamless design is a popular adaptive design because it allows 

testing of a larger number of doses with a smaller number of patients 

at the beginning of the trial. In the middle of the trial, more patients 

can be allocated to the more superior dose because the inferior 

ones were stopped before the end of the trial. This design is usually 

approved by the authorities for important and innovative therapeutic 

treatments. It should be noted that at the end of the first stage, 

meaning the first interim analyses, the lack of statistical power may 

increase the risk of concluding inefficiency of test products. Indeed, 

the efficacy threshold needs to be prospectively planned and it can 

be difficult to define it at the time of the protocol development. There 

is also an extensive logistics requirement as sponsors needs to adapt 

quickly the products production, and formulations and galenic forms 

tested in the trial need to be the definitive ones. Finally, because the 

primary outcome has to be assessed during the interim analyses, 

this design is not applicable if the primary outcome can only be 

assessed at the later stage of trials. 

Group sequential design 

The group sequential design allows for prematurely stopping a trial 

due to safety, efficacy (if the treatment is very promising) or futility 

(if the treatment is not efficient) with the options of additional types 

of adaptations (as seen above) based on interim results. This design 

is advantageous in that it can help reduce cost and time as well as 

minimize the risk of study participants if the test product appears 

unsafe. However, it can be challenging to pre-define the safety, efficacy, 

and futility limits for prematurely stopping the trial. 

Sample size readjustment 

Usually, the sample size is prospectively determined using a targeted 

treatment effect size, an assumption about the variability of the 

primary endpoint, the desired Type I error rate, and the statistical 

power. Inaccurate estimates of the parameters lead to an underpowered 

or overpowered study, both of which have negative consequences. 

Sample size re-estimation designs allow the parameter 

estimates to be updated during an ongoing trial, which can then be 

used to adjust the sample size. In theory, the sample size re-estimation 

can lead to an increase or a decrease in sample size, though in 

practice this is done only to increase the sample size. One reason 

is that trials often have other objectives in addition to their primary 

objective, including safety objectives for which there is a need of 

a certain amount of exposure data. Another reason is for practical 

consideration when the recruitment can be completed by the time of 

sample size re-estimation, particularly when the primary endpoint is 

disease outcomes and observed late in trials. Finally, the potential to 

decrease the sample size is best achieved through a group sequential 

design with an opportunity to decrease the study sample size by 

early termination at the time of the interim analysis. 

Blinded methods for sample size adjustment should generally be 

considered for most studies. They are based on nuisance parameters 

such as variance. Examining the data in this blinded analysis 

does not introduce statistical bias, thereby no statistical adjustments 

are required. In contrast, sample size adjustment based on knowledge 

of the unblinded treatment-effect sizes at an interim stage of 

the study can cause an increase in the Type I error rate that can 

increase risk of a false positive conclusion. To protect against such 

an increase, a statistical adjustment of theType I error rate is necessary 

for the final study analysis. 

What is your opinion about conducting adaptive design? 

Do you think it’s a real opportunity for industry? 

Adaptive designs have become popular due to the promise of 

greater flexibility and efficiency. When adaptive designs are used 

properly, advantages include a smaller sample size, a more efficient 

treatment development process (seamless or enrichment designs), 


and an increased likelihood of correctly 

answering the clinical question of 

interest. Thus, it is a real opportunity for 

industry to save time and money. Additionally, 

a key benefit of adaptive designs 

is the ability to reduce the number of 

patients exposed to unnecessary risk 

with an inefficient treatment. However, 

there are some constraints, depending 

on the type of adaptive designs, such as 

the possible need of independent DMC, 

the increase of products logistic, and 

statistical concerns. 

Are there some regulatory challenges? 

Are the authorities supportive of this 

kind of design? 

While some ethics committees can 

be reluctant to authorize some adaptive 

designs, such as seamless designs 

with a lack of feedback between 

phases, regulatory agencies as the FDA 

or the European Medicines Agency 

(EMA) are promoting the use of adaptive 

designs. As an example, among 

the 142 studies reviewed by Bothwell 

et al., 9 % and 12 % were used for FDA 

and EMA product approval considerations, 

respectively. Additionally, adaptive 

designs are accepted by the European 

Food Safety Authority (EFSA) for health 

claims submission. If the design is built 

with strong scientific justifications and 

sound ethical practices and is technically 

feasible, there is no reason for the project 

to be rejected. 

Conclusion 

The use of adaptive design is still limited 

even in pharma/drug studies. Regulatory 

agencies are familiar with adaptive 

designs but it is still used by only a 

few sponsors. At first, as it was new, it 

was used more for innovative treatments 

which had to be developed very quickly 

because no solution was available for the 

patient. So, it was more used for heavy 

therapeutics. Now, it is becoming more 

and more popular so we can reasonably 

think that it will also be considered in the 

field of nutrition and food! 

References 

Guidance for Industry published by the FDA in November 2019 (Adaptive Design Clinical Trials for Drugs and 

Biologics). 

Several publications that can help with recommendations for reporting, or systematic reviews with examples: 

Adaptive Designs in Clinical Trials: Why Use Them, and How to Run and Report Them. BMC Med. 2018 Feb 28;16(1):29. 

doi: 10.1186/s12916-018-1017-7 

Bothwell LE, Avorn J, Khan NF, et alAdaptive design clinical trials: a review of the literature and ClinicalTrials.govBMJ 

Open 2018;8:e018320. doi: 10.1136/bmjopen-2017-018320. 

Cerqueira, F. P., Jesus, A. M. C., & Cotrim, M. D. (2019). Adaptive Design: A Review of the Technical, Statistical, and 

Regulatory Aspects of Implementation in a Clinical Trial. Therapeutic Innovation & Regulatory Science. https://doi. 

org/10.1177/2168479019831240 

Flight L, Arshad F, Barnsley R, et al. A Review of Clinical Trials With an Adaptive Design and Health Economic 

Analysis. Value Health. 2019;22(4):391-398. doi:10.1016/j.jval.2018.11.008 


Biofortis Mérieux NutriSciences - Europe 

3, route de la Chatterie 

44800 Saint Herblain, France 

Phone +33 (0)2 40 20 57 99 

biofortis-contact@mxns.com 

biofortis.merieuxnutrisciences.com 

Biofortis Research – US 

800-A South Rohlwing Road 

Addison, IL 60101 

Phone (630) 617-2000 

biofortisresearch@mxns.com 

www.biofortisresearch.com 

No. 3 November/December 2020


Mineral fortification in dairy alternatives 

Dr. Sabrina Fischer and Miriam Feja 

Introduction 

Dairy products are considered healthy because they provide the 

body with minerals and vitamins. Fermented milk products such as 

yoghurt are excellent sources of protein, calcium, phosphorus, riboflavin, 

thiamine, vitamin B12, folate, niacin, magnesium and zinc. 

They also have a positive image because the probiotics they contain 

have a beneficial effect on the immune system, as demonstrated by 

various studies. 1 

Nevertheless, an increasing number of people cannot or do not 

want to consume milk products. The reasons range from ecological 

and animal welfare concerns, to health aspects such as cow’s milk 

allergies, lactose intolerance, concerns around calorie intake and 

preventing high cholesterol. 2,3 Plant-based alternatives are therefore 

becoming increasingly important, and producers are facing the challenge 

of developing products that are as close as possible to cow’s 

milk in terms of taste, appearance, stability and nutritional value. 

Plant-based milk alternatives 

and yoghurts 

Plant-based milk alternatives are liquids that 

consist of plant proteins homogenised in 

water, often together with emulsifiers, stabilisers, 

oil, sugar, salt and flavours to imitate 

the appearance and consistency of cow’s 

milk. 2 Soy is still the most commonly used 

source of protein for plant-based drinks and 

yoghurts, followed by coconut, almonds and 

oats. In recent years, a large number of new 

plant-based sources of protein have entered 

the market, such as nuts (cashews, hazelnuts 

and walnuts), rice, peas, lupine and hemp. 

These sources of protein differ widely in terms 

of nutritional value, mineral profile and amino 

acid profile – as well as in terms of taste. 



Indeed, some plant-based raw materials 

give rise to unpleasant taste profiles (e. g. 

bitter, green or beany notes), and therefore 

present a major challenge for manufacturers 

looking to produce a pleasanttasting 

product. Plant-based yoghurts can 

be produced in the same way as traditional 

yoghurts, employing fermentation with lactic 

acid-producing bacteria such as Bifidobacterium 

and Lactobacillus. 3 It may also be 

necessary to add sugars for the fermentation 

process, depending on the raw material 

used. The advantage of this process is 

that non-dairy yoghurts also contain living 

cultures. However, they still lack the vitamins 

and the minerals, especially calcium, found 

in cow’s milk-based products. 4 

Mineral fortification and 

health claims 

While calcium enrichment of soy drink has 

become relatively common, enrichment 

with other minerals and vitamins is still rare. 

Added minerals in plant-based yoghurts 

are also uncommon, even though fortification 

offers an additional opportunity for 

promoting health benefits. Minerals such as 

calcium, magnesium, potassium and zinc in 

particular allow many health claims besides 

bone health, addressing topics such as 

immunity, muscle function or energy (in line 

with the rules on health claims under Regulation 

(EC) No 1924/2006). 

Table 1: Overview of common mineral salts approved for fortification in Europe. 5 

Organic salts are marked in bold, and salts offered by Jungbunzlauer are marked in blue. 

that organic mineral salts have higher bioavailability than inorganic 

ones. 6–8 Jungbunzlauer offers a wide range of organic mineral salts 

in different granulation grades. These are suitable for fortification of 

various food matrices and are well established in the dairy industry. 

Calcium is important for healthy bones 

Calcium is one of the most important modifiable dietary factors for 

normal bone development and maintaining bone mass in old age. 

About 99 % of the calcium contained in the human body is stored 

in the bones in the form of calcium hydroxyapatite. The amount of 

calcium present influences peak bone mass. 9 Multiple studies have 

shown that insufficient calcium intake is associated with an increased 

risk of osteoporosis and related fractures. 9–11 As well as calcium, 

other minerals such as magnesium, zinc and vitamin D are crucial 

for healthy bones. 6 However, there are still many people whose 

calcium intake is inadequate. The USDA Advisory Committee’s 2020 

scientific report states that 44 % of Americans are at risk of calcium 

inadequacy. 12 

Solubility and bioavailability of 

different mineral salts 

The addition of minerals to complex food 

matrices is often challenging and the right 

choice of mineral salts is crucial to success. 

Mineral salts can be broadly divided into 

soluble and insoluble salts. Whereas soluble 

salts have an influence on pH and taste, 

insoluble salts can lead to a sandy mouthfeel 

and sedimentation. 

Mineral salts can also be divided into organic 

and inorganic salts. Organic mineral salts are 

salts of naturally occurring acids, such as 

citric acid or lactic acid. They usually have 

a more neutral taste than inorganic mineral 

salts. In addition, various studies indicate 


33


Dairy products are the most important source of calcium in our diet 

and provide 52–65 % of daily calcium requirements. 10,13 Milk contains 

120 mg calcium per 100 ml, whereas most plant-based alternatives 

contain significantly less. Soy drinks, for instance, contains only 

25 mg calcium per 100 ml and coconut drink contains 0 mg per 

100 ml. 14,15 Other minerals, such as magnesium and zinc, are only 

present in small quantities in many dairy alternatives. People who 

do not consume milk-based products typically have a lower intake 

of these minerals and are therefore at a higher risk of inadequacy. 11 

Enrichment of milk alternatives can therefore make an important 

contribution to a healthy diet. 

Challenges in the production of fortified dairy alternatives 

When enriching milk alternatives, it’s very important to consider the 

various properties of the mineral salts in question. Soluble calcium 

salts in particular, such as calcium lactate or calcium chloride, can 

lead to interactions with proteins due to the high concentration of 

free calcium ions. This can affect the pH value and stability of the 

product when it is heat treated. Insoluble inorganic salts such as 

calcium carbonate or calcium phosphate do not have this problem, 

but can precipitate or cause a sandy mouthfeel. Tricalcium citrate is 

a good compromise. It has a solubility of approx. 1 g/l and exhibits 

inverse solubility: solubility decreases as temperature increases, so 

only a very low concentration of free calcium ions is present during 

the heat treatment process. 16 Jungbunzlauer offers tricalcium citrate 

in a micronised grade (M1098: min. 98 % < 10 μm). Due to the very 

fine particle size, sedimentation is less pronounced and the product 

offers a pleasant mouthfeel, since the particles are too small to be 

detected on the tongue. 

Magnesium salts are less common in fortifying dairy alternatives. 

During processing, their behaviour is similar to that of calcium salts, 

but less mineral salt is required because the recommended daily 

intake for magnesium is lower than for calcium. 5 As a result, magnesium 

salts have less severe negative impacts on the product than 

calcium salts. Among the neutral-tasting magnesium salts, trimagnesium 

citrate offers the highest mineral content, but the insoluble 

inorganic salt magnesium phosphate has been used more often 

because of its neutral taste and low price. However, consumers are 

becoming increasingly sceptical about phosphate-containing ingredients. 

Various studies have indicated that excessive consumption of 

phosphates from food additives can be associated with health risks. 

The EFSA therefore called for an upper limit on phosphate levels in a 

new risk assessment in 2019. 17 

Fortifying with minerals, masking unpleasant flavours 

Unpleasant off-tastes can be a problem, especially with plant-based 

products: plant proteins can have a beany, green or bitter taste, 

making the product less attractive for the consumer. 

Previous trials have shown that mineral salts of organic acids – such 

as citrate or gluconate salts of magnesium, sodium or potassium – 

can mask bitterness and other unpleasant flavours. 18 Fortification 

with mineral salts can therefore improve not only the mineral content 

but also the taste of milk alternatives. The effect of each mineral salt 

on the flavour can vary depending on the matrix and the source of 

plant protein used: the mineral salt with the largest impact on offnotes 

in the flavour of one product may have much less effect in 

another. 

Before examining the taste-masking properties of mineral salts, it is 

essential to identify the dominant taste characteristics of the various 

plant materials. To cover as wide a range of off-notes as possible, a 

soy drink and a walnut drink were selected as basis drinks to which 

mineral salts were added. 

Screening for off-notes 

The first step involved a benchmark soy drink (consisting of only water 

and 9 % soy) and a self-prepared walnut drink (5 % nut content; for 

recipe see table 2) being screened by an internal sensory panel. 

These screenings were carried out in form of a CATA (‘check all that 

apply’) test. CATA is a rapid descriptive method in which the panellists 

are given a list of attributes and are asked to determine which attributes, 

as perceived by the panellists, are most relevant to the samples. 

Quantitative results were then produced by counting the frequency 

of each attribute for each sample. The aim of these sessions was to 

find the most relevant attribute for subsequent discrimination tests. 

The panellists identified the beany notes in the soy drink and the 

bitter notes in the walnut drink as the most dominant off-notes. 

Following these screenings, paired comparison tests were carried out 

to analyse the soy drink and the walnut drink, focusing on the two 

attributes identified by the panellists. As well as the paired comparison 

test, the panellists were asked to identify their preference and to 

comment on their impression of the taste. This additional information 

did not form part of a representative consumer test. 



Minerals for masking unpleasant flavours 

in milk alternatives 

Experimental setup 

For each comparison test of the soy drink, the panellists were given 

a plain soy drink sample and a sample containing 0.15% added 

mineral salt (sodium gluconate, trimagnesium citrate, tripotassium 

citrate, calcium lactate gluconate or potassium lactate). The panellists 

were asked to identify which sample they perceived as more 

beany. 

The same test setup was also used to evaluate the taste-masking 

properties of mineral salts in walnut drinks. Here, the panellists were 

asked to identify which sample they perceived as more bitter. 

The test was carried out as a blind experiment; all samples were 

randomised and identified only by three-digit codes. The soy drink 

was commercially available and was used both with and without 

added mineral salts. The walnut test matrix was prepared and fortified 

with one of the mineral salts afterwards. 

Table 3: Sensory evaluation of soy drink – comments by panellists 

Walnut drink results 

The addition of 0.15 % sodium gluconate, trimagnesium citrate, 

calcium lactate gluconate and potassium lactate significantly 

reduced the bitter off-note of the walnut drink (n = 20, α = 0.05). 

The panellists also preferred these samples over the plain walnut 

drink. 

Table 4: Sensory evaluation of walnut drink – comments by panellists 

Conclusion 

The sensory tests conducted showed that minerals are not only 

valuable for mineral fortification of milk substitutes but may also 

be suitable for masking undesired off-tastes. The results also 

indicated how crucial the selection of the right mineral salt is for 

masking specific off-notes. 

Table 2: Recipe for walnut drink 

The first step in preparing the walnut drink involved mixing the stabilisers 

with a quarter of the required amount of water. Another quarter 

of the water was heated to 60° C and mixed with lecithin. Both solutions 

were stirred thoroughly for 30 minutes. The walnut paste was 

meanwhile soaked at 60° C in the rest of the water. 

This mixture was then transferred to a Becomix ® and reheated to 

60° C. The lecithin solution was homogenised, and then the lecithin 

solution and the stabiliser solution were stirred into the walnut-water 

mixture. The resulting mixture was homogenised at 60° C and then 

had its pH adjusted to 7.0. Finally, the product was pasteurised. 

Soy drink results 

The addition of 0.15% sodium gluconate, trimagnesium citrate or 

tripotassium citrate significantly reduced the beany off-note in the 

soy drink (n = 20, α = 0.05). 

The samples containing sodium gluconate and trimagnesium citrate 

were preferred over the plain soy drink. 

While 0.15 % tripotassium citrate worked well for masking beany 

off-notes of the soy drink, calcium lactate gluconate and potassium 

lactate worked well for the bitter off-note of the walnut drink. 

Sodium gluconate and trimagnesium citrate masked both off-notes. 

At a concentration of 0.15 %, trimagnesium citrate fulfils a dual 

function: its addition allows the product to be claimed as a source 

of magnesium, and it also helps enhance the taste of the product 

by masking beany and bitter off-notes. 

Mineral fortification in non-dairy yoghurt 

As described above, specific minerals can be utilised as taste 

masking agents for undesired off-notes in soy and walnut drinks. 

While milk alternatives are often fortified so that their mineral 

content matches that of cow’s milk, fortification of non-dairy yoghurt 

can go further. Yoghurt products are generally considered healthy 

and their set portion size allows them to be used as an important 

source of minerals. Therefore yoghurt fortification can be used to 

achieve “high in minerals” status – an especially interesting option 

for vegan yoghurts. 

However, since non-dairy yoghurts are produced directly from milk 

alternatives, additional minerals could have a negative effect on the 

stability, texture and taste of plant-based yoghurts. The following trials 


35


therefore focused on the influence of minerals on taste and texture in 

a plant-based yoghurt matrix. Unlike the trials with non dairy drinks 

not only one mineral was added, these used a combination of trimagnesium 

citrate and tricalcium citrate at concentrations that allow a 

“high mineral content” claim. Because soy is still the most common 

basis for non-dairy yoghurt, the following trials were carried out using 

a soy-based matrix. 

The US Food and Drug Administration (FDA) gives a daily recommended 

intake of 1300 mg calcium and 420 mg magnesium per 

day. A product can be labelled as “high in calcium/magnesium” if it 

provides a minimum of 20 % of the daily value (DV) (FDA 21CFR). 

The reference amount customarily consumed (RACC) is set at 150 g 

per portion, as this is a typical amount for commercially available 

single-portion yoghurts. 

In the EU, Regulation (EU) No 1169/2011 requires that 100 g of final 

product contains 30 % of the Nutrient Reference Value (NRV) if the 

product is to be labelled as “high in calcium/magnesium”. The NRV 

is set at 800 mg calcium and 375 mg magnesium per day. 

Table 6: Recipe for soy yoghurt 

To produce the test yoghurts, a soy drink (protein content approx. 

5–7 g per 100 g) was added to 0.1% pectin and heated to 90° C 

for 5 minutes in a Thermomix ® . Trimagnesium citrate and tricalcium 

citrate were then stirred in until evenly suspended. After cooling the 

mixtures to below 40° C, the yoghurts were inoculated with lactic 

acid bacteria. The yoghurts were then poured into sealable cups and 

placed in a warming chamber at 40° C until a final pH of 4.7 was 

achieved. 

Table 5: Overview of requirements for “high in calcium/magnesium” 

claims in EU and USA 

In the experimental setup, the quantities for a “high in calcium/ 

magnesium” claim under US regulations were used. Besides visually 

analysing stability, the internal sensory panel also tested the influence 

of the added minerals on the flavour of the product. 

Experimental setup 

Apart from the raw materials and the use of starter cultures for dairy 

alternatives, dairy and non-dairy yoghurt are processed in exactly the 

same way. 

Table 7: Nutritional values of the test yoghurt (values are per 150 g yoghurt) 

Sensory evaluation of mineral-fortified soy yoghurt 

Triangle tests (α = 0.05) were used to find out if the addition of large 

quantities of tricalcium citrate and trimagnesium citrate influences 

the overall taste of a fortified product compared to the non-fortified 

product. 

In a triangle test, panellists are given three samples, two of which are 

identical, and are asked to identify the third, non-identical sample. A 

significant difference between this sample and the other two samples 

would show that mineral fortification affects the flavour of the product. 

The panellists were also asked to comment on their decision and to 

choose their preferred yoghurt for each test set. 

The test was carried out as a blind experiment; all samples were 

presented in a randomised order and identified only by threedigit 

codes. 



Sensory results and conclusion 

The sensory panel (n = 18) could not detect 

any difference between the fortified and the 

unfortified versions of the soy yoghurt. 

It can therefore be concluded that the addition 

of mineral salts has no impact on the 

taste, texture, stability or appearance of the 

product. 

The results demonstrate that a fortification 

with trimagnesium citrate and tricalcium 

citrate has no detectable effect on taste or 

texture for the consumer, even if large quantities 

of these minerals are used. 

avoid this, it is crucial that soluble mineral 

salts are added after the heating step. Since 

heat treatment is carried out to sterilise the 

product, the mineral salts must be added 

using a sterile method. There are various 

options: 

– Mixing the minerals with water to produce 

a slurry or solution, followed by heat treatment 

before adding the minerals to the 

drink or yoghurt 

– Adding the mineral salt solution using 

sterile filtration 

– Adding the mineral salts to the fruit preparation, 

then sterilising this preparation 

before adding it to the yoghurt 

Insoluble mineral salts present a lower risk 

of affecting product stability, so they can 

usually be added in micronised powder form 

before the heating step. Soluble mineral salts 

with low or moderate solubility can only be 

Cleaner label – replacing calcium 

phosphate 

As mentioned above, mineral salts of phosphates 

are still commonly used, even though 

EFSA has issued new advice on phosphates. 

17 

Bioactive Collagen Peptides ® stimulate 

the body’s own collagen metabolism 

To further investigate whether phosphates 

could be replaced with clean label ingredients 

in non-dairy yoghurt, another soy 

yoghurt test was conducted. A soy yoghurt 

fortified with calcium phosphate was 

compared to a version fortified with tricalcium 

citrate in a triangle test. 

Again, the panellists (n = 12) could not detect 

any difference between the two versions. 

This indicates that cleaner labelling by 

switching from phosphates to label-friendly 

citrates can easily be achieved without any 

negative impact on the taste, texture, colour 

or appearance of the final product. 

Body Toning 

• Increases lean mass and 

decreases fat mass 

Bone Health 

• Increases bone 

mineral density 

Osteoporosis 

Normal bone 

matrix 

Beauty from Within 

• Increases skin elasticity 

and reduces depth 

of wrinkles 

Connective Tissue 

Improvement 

• Strengthens ligaments 

and tendons 

Both of these mineral salts have very low 

solubility and comparable reactivity. This 

means that citrates could be integrated into 

the production of non-dairy yoghurt without 

any change to the production process. 

Joint Health 

• Recovers joint cartilage 

and reduces joint pain 

Incorporating mineral salts into the 

production process 

As mentioned above, products containing 

dissolved cations such as calcium tend 

to be unstable during heat treatment. To 

GELITA AG · Uferstr. 7 · 69412 Eberbach · Germany · www.gelita.com


instead of a soy-based one to find out whether stability can be maintained 

if a different plant protein is used. Provided that the yoghurt is 

processed as recommended, it was found that these versions did not 

demonstrate a lack of stability. However, the recommendations for 

the processing step must be followed meticulously. 

Conclusion 

The experiments described above show that mineral salts can be 

added to milk alternatives without any negative impact on texture or 

stability, and that this process can even be exploited to mask various 

undesired plant off-notes. Different plants proteins create varied 

undesired flavours, so selecting the right mineral salt plays an essential 

role in successfully masking such off-notes. 

Some mineral salts (e.g. trimagnesium citrate) can even fulfil a dual 

function, enhancing flavours on the one hand and helping achieve 

fortification claims on the other. 

added in small quantities before heat treatment. The levels generally 

depend on the type of milk alternative in question, as the different 

plant proteins vary in their sensitivity to applied stress in form of heat, 

pH changes or shear forces. 

Adding tricalcium citrate and trimagnesium citrate after the heating 

step to produce a high-magnesium/high-calcium soy yoghurt (in 

line with FDA standards) did not have any negative impact on the 

yoghurt’s texture, stability or appearance. 

The level of magnesium and calcium fortification required for a “high 

in calcium/magnesium” claim is higher under the EU standards than 

the US standards. Therefore, a test was also carried out to find out 

whether the stability and texture of non-dairy yoghurt can be maintained 

if even higher levels of mineral salts are added after the heating 

stage. Again, this experiment produced soy yoghurt with normal 

yoghurt-like stability and texture, demonstrating that high amounts of 

minerals can be incorporated into the yoghurt matrix after the heating 

step without any detectable loss of stability or texture. 

Nowadays, various types of plant proteins are on the rise. Peas are 

a particularly common new ingredient for non-dairy yoghurts. The 

trials were therefore repeated using a pea-based yoghurt matrix 


Dr. Sabrina Fischer – Junior Product Manager 

sabrina.fischer@jungbunzlauer.com 

Miriam Feja – Application Technology Assistant 

miriam.feja@jungbunzlauer.com 

Jungbunzlauer Ladenburg GmbH 

www.jungbunzlauer.com 

Regarding non-dairy yoghurt and its complex texture, the experiments 

with soy yoghurt showed that mineral salts can be successfully 

added – even in large quantities – without having to compromise 

on taste, texture or stability of the final product. 

References 

[1] Hashemi Gahruie, H.; Eskandari, M. H.; Mesbahi, G. & Hanifpour, M. A. Scientific and 

technical aspects of yogurt fortification: A review. Food Sci. Hum. Wellness 4, 1–8 (2015). 

[2] Sethi, S.; Tyagi, S. K. & Anurag, R. K. Plant-based milk alternatives an emerging 

segment of functional beverages: a review. J. Food Sci. Technol. 53, 3408–3423 (2016). 

[3] Ranadheera, C. S.; Vidanarachchi, J. K.; Rocha, R. S.; Cruz, A. G. & Ajlouni, S. Probiotic 

delivery through fermentation: Dairy vs. non-dairy beverages. Fermentation 3, 1–17 (2017). 

[4] Chalupa-Krebzdak, S.; Long, C. J. & Bohrer, B. M. Nutrient density and nutritional value 

of milk and plant-based milk alternatives. Int. Dairy J. 87, 84–92 (2018). 

[5] Gerhart, M. & Schottenheimer, M. Mineral fortification in dairy. Wellness Foods Eur. 

(2013). 

[6] Domke, A.; Großklaus, R.; Niemann, B.; Przyrembel, H. & Richter, K. Verwendung von 

Mineralstoffen in Lebensmitteln. Bundesinstitut für Risikobewertung (2004). 

[7] Harvey, J. A. et al. Superior Calcium Absorption from Calcium Citrate than Calcium 

Carbonate Using External Forearm Counting. J. Am. Coll. Nutr. 9, 583–587 (1990). 

[8] Kappeler, D. et al. Higher bioavailability of magnesium citrate as compared to magnesium 

oxide shown by evaluation of urinary excretion and serum levels after single-dose 

administration in a randomized cross over study. BMC Nutr. 3, 1–12 (2017). 

[9] Zhu, K. & Prince, R. L. Calcium and bone. Clin. Biochem. 45, 936–942 (2012). 

[10] Włodarek, D. et al. Calcium intake and osteoporosis: The influence of calcium intake 

from dairy products on hip bone mineral density and fracture incidence – A populationbased 

study in women over 55 years of age. Public Health Nutr. 17, 383–389 (2014). 

[11] Schumann, L.; Martin, H.-H. & Keller, M. Calcium, Milch und Knochengesundheit. 

Behauptungen und Fakten. Ernährung im Fokus 14, 326–331 (2014). 

[12] USDA Advisory Committee. Scientific Report of the 2020 Dietary Guidelines Advisory 

Committee. (2020). 

[13] Rene, R. Dairy products, yogurts, and bone health. Am. J. Clin. Nutr. 99, 1256S–1262S 

(2014). 

[14] U.S. DEPARTMENT OF AGRICULTURE. Soy milk. FoodData Central https://fdc.nal.usda. 

gov/fdc-app.html#/food-details/781114/nutrients, accessed on 6th August 2020. 

[15] U.S. DEPARTMENT OF AGRICULTURE. Coconut milk. FoodData Central https://fdc.nal. 

usda.gov/fdc-app.html#/food-details/572117/nutrients, accessed on 6th August 2020. 

[16] Gerstner, G. Dairy products: the calcium challenge. Int. Food Ingredients 3, 45–48 

(2002). 

[17] Younes, M. et al. Re-evaluation of phosphoric acid-phosphates – di-, tri- and polyphosphates 

(E 338–341, E 343, E 450–452) as food additives and the safety of proposed extension 

of use. EFSA J. 17, 5674 (2019). 

[18] Besler, L. & Gerstner, G. Formulating better tasting infant formula. Jungbunzlauer Fact 

Sheet (2015).15 



Photo ® : Fotolia/emuck 

Yogurt Powders: the health benefits of yogurt 

with added convenience 

Harmony Villemin, on behalf of Epi Ingredients 

According to the Codex Alimentarius, 

yogurt is a fermented milk characterized 

by the use of specific starter 

cultures for fermentation, symbiotic 

cultures of Streptococcus thermophilus 

and Lactobacillus delbrueckii subsp. 

Bulgaricus, which shall be viable, 

active and abundant ( >10 7 CFU/g ) in 

the product throughout its shelf life; 

unless the product is heat treated after 

fermentation in which case some of 

these requirements do not apply. 

Although yogurt-making now relies on 

standard starter cultures to provide a 

consistent product, ensure quality and safety 

and meet consumer expectations, it was not 

always the case. Evidence of the consumption 

of fermented milk dates to ancient times 

when fermentation was the result of the spontaneous 

activity of native bacteria in milk and 

primarily used to preserve it. As such, yogurt 

has been a significant part of the human diet 

for centuries in many cultures. Not only was 

it used to extend milk’s shelf life, but its nutritional 

benefits were also recognized early 

on and it was consumed for its medicinal 

proper ties as early as the Middle Ages to heal 

conditions such as diarrhea or burnt skin. 

Nowadays, yogurt’s perceived health benefits 

are still a major driving force behind 

its consumption as increasingly healthconscious 

consumers seek simple natural 

solutions to support their pursuit of a healthy 

lifestyle. Beyond the appeal of its distinctive 

tangy flavor, a lot of consumers are attracted 

to yogurt for its alleged positive effects on 

digestive health, which most people now 

understand is the foundation for overall 

wellness. Yogurt has indeed become a true 

health food staple. It is indeed packed with 

the nutrients from milk, such as high quality 

protein, calcium, and other valuable vitamins 

and minerals, and also contains additional 

beneficial compounds resulting from 

the microbiota’s metabolic activity, not to 

mention the live cultures themselves and 

their own positive impact on human health.” 

Beneficial health effects of yogurt 

Although yogurt and other fermented dairy 

products have been consumed for millennia 

and often associated with good health and 

longevity, it is not until more recently that 

scientists began to explore their potential 

health benefits. “The lactic acid bacteria 

present in fermented milk are suggested to 

confer beneficial effects on human health 

through the modulation of the intestinal 

microbiota, which affects the host either 

directly or indirectly.” 1 

Yoghurt cultures promote better lactose 

digestion 

One of the most studied benefit of yogurt 

pertains to its role in lactose digestion and 

relates to products containing live cultures 

of Lactobacillus delbrueckii, Lactobacillus 

bulgaricus and Lactobacillus Streptococcus. 

The European Food Safety Authority 

(EFSA) has even approved the following 

generic claim: “yoghurt helps to promote 


39


lactose digestion”. A yogurt must contain at least 10 8 CFU/serving 

(100 ml minimum) in order to qualify for the use of this health 

claim. After reviewing the findings from a number of human trials, 

EFSA’s Panel on Nutrition, Novel Foods and Food Allergens (NDA) 

concluded that improved lactose digestion had a beneficial effect on 

individuals with lactose maldigestion. 

According to the National Institute of Diabetes and Digestive and 

Kidney Diseases, experts have estimated the global prevalence of 

lactose malabsorption to affect about 68 % of the global population. 

Although asymptomatic in most cases, lactase deficiency can lead 

to lactose intolerance which can affect a person’s health and quality 

of life by preventing them from getting enough nutrients such as the 

calcium or vitamin D present in milk products which contain lactose, 

and by causing gastrointestinal troubles such as bloating, gas, diarrhea 

and abdominal pain. In such cases, it is however not recommended 

to reduce consumption of dairy products as it could lead 

to deficiencies in essential nutrients. Instead it is recommended that 

lactose intolerant people shift their habits to reduce their consumption 

of milk and opt for yogurt and aged cheeses instead. Yogurt is 

indeed a great alternative as its lactose content is naturally lower than 

that of milk and, even though it still contains significant amounts, the 

lactase enzyme produced by yogurt cultures helps people it break 

down, thus improving lactose digestion and reducing the discomfort 

usually associated with its consumption in lactose intolerant people. 

Lactose intolerant people are, however, not the only ones to benefit 

from yogurt and associated probiotic bacteria’s consumption. 

Yogurt to prevent and cure acute diarrhea in children 2 

According to CERIN, the consumption of probiotics, including yogurt 

cultures, are an effective way to reduce the risk of acute diarrhea 

in children by 57 % on average. It has also 

proven to reduce the severity and duration 

of diarrhea in children by as much as a day. 

Containing about 90 % water, yogurt is great 

to keep children hydrated, which is a priority 

during acute diarrhea episodes. In developing 

countries, the World Health Organization 

(WHO) even recommends yogurt to 

support children with persistent diarrhea. 

Yogurt cultures help regulate the gut 

microbiome 

The positive effects of consuming yogurt 

regularly are often credited to how it 

changes the composition of the microbiome. 

Although yogurt cultures are only passing 

through and do not normally colonize the 

gut, when consumed regularly and in sufficient 

quantities, they can have a profound 

impact on the composition and function of 

the gut microbiota such as improving bowel 

function, strengthening the immune system, 

etc. For example, studies have shown that 

regular consumption of yogurt in seniors 

suffering from constipation can significantly 

improve bowel movement’s frequency and 

stool consistency as well as reduce bloating 

and abdominal pain usually associated with 

constipation. 

Compared to other modalities, yogurt 

consumption can be a great way to heal mild 

gastrointestinal disorders without the negative 

effects that can stem from restrictive 

diets or antibiotics therapy. Moreover, yogurt 

is much more affordable than some of the 

other options available on the market and a 

completely natural one. 

Yogurts and fermented milks potential in 

improving metabolic health 

“Recent clinical and epidemiological 

studies have provided evidence linking 

yogurt consumption with a range of systemic 

benefits. These include lower body weight 

or less weight gain, smaller waist circumference 

and lower body fat, improved cardiometabolic 

outcomes, and reduced risk of 

type 2 diabetes mellitus.” 1 

Photo ® : Adobe Stock/Maksim Slesartschuk 

With obesity, cardiovascular diseases and 

type 2 diabetes rising at an alarming rate 

across the world as a result of unhealthy life- 



styles, it is paramount to find effective solutions 

that can help thwart this growing trend. 

Although more studies are needed to get 

a better understanding of the full scope of 

the metabolic health benefits provided by 

the regular consumption of yogurt as well 

as its mechanism of action, research points 

to the fact that yogurt and fermented milks 

consumption could be associated with a 

reduced risk of metabolic diseases and 

specifically type 2 diabetes. 

Research findings suggests that people 

consuming at least one yogurt or serving 

of fermented milk daily see their risk of 

developing type 2 diabetes reduced by 

15–20 % compared to individuals who never 

or rarely eat yogurt. A study also found 

out that yogurt consumption was linked to 

healthier lifestyles with participants who 

consumed the most yogurt likely to have a 

healthier diet overall and less likely to engage 

in unhealthy behaviors such as smoking, 

overeating or staying inactive. 3 

Yogurt’s possible positive impact on other 

health conditions 

Skin conditions such as eczema or food allergies 

can have devastating effects on people’s 

quality of life, but recent studies suggest that 

yogurt consumption in infancy could reduce 

the infant’s likelihood to later develop these 

diseases. 4 

Other health benefits that yogurt consumption 

is thought to provide include promoting 

heart health, strengthening the immune 

system, or even helping reduce symptoms 

of depression. All of which needs to be 

confirmed through additional research. 

However, it seems safe to say that, overall, 

consuming yogurt regularly can only be 

beneficial to our health, in more ways than 

we know. Thanks to its impressive versatility, 

modern consumers can benefit from the 

positive health effects of yogurt through a 

variety of products and formats that fit every 

eating occasion, every lifestyle, and every 

food preference. However, one of the main 

challenges with fresh yogurt is preservation 

and the need for refrigeration! 

Photo ® : Adobe Stock/goodluz 

The convenience advantage with Epi Ingredients 

yogurt powders 

The need for refrigeration of fresh yogurt and fermented products 

comes with extra costs, can be difficult to achieve in some regions 

of the world and does not always fit well in consumers’ increasingly 

busy lifestyles and their ongoing quest for convenient, “on-the-go” 

healthy options. 

As a global leader in the field of dairy processing, Epi Ingredients 

tackled this challenge and is proud to make access to fermented 

products more convenient through a range of shelf-stable, dry yogurt 

ingredients, some of which containing the same live and active 

cultures as the ones found in fresh yogurt. EPILAC, whole range of 

premium yogurt powders, is the perfect fit for new developments 

carrying the healthful halo of yogurt by delivering the same cultures 

and thus the same health benefits as their traditional counterparts 

but without the need for refrigeration. 

Thanks to the company’s strong technological expertise, they were 

able to develop a unique manufacturing process allowing them to dry 

blends of milk and live cultures, keeping the cultures alive throughout 

the process and into the finished powder, if required. 

EPILAC powders are also naturally perfectly adapted to regions where 

harsh climate conditions might hinder milk production or pose a challenge 

when it comes to preserving fresh milk or refrigerated products. 

Whether a company is looking for functionality, nutrition or flavor, Epi 

Ingredients’ yogurt powders have it all. The company even has the 

capabilities and technological expertise to develop taylor-made yogurt 

powders to meet their customers specific requirements, whether it is 

a custom strain combination or an exclusive flavor profile. Regulatory 

experts are also available to support customers when working on the 

wording for their packaging. 


41


EPILAC premium yogurt powders features: 

– Smooth flavor with a pleasant yogurt note 

– Natural acidity 

– Ease-of-use & versatility 

– Clean label 

– High microbiological quality adapted to dry mixing 

In an effort to go one step further to help their customers, Epi 

Ingredients vowed to develop, over the years, a series of on-trend 

concepts designed to inspire manufacturers while showcasing the 

unique characteristics of its ingredients. Their first concept, awardwinning 

SoFlexi, was a versatile powdered mix that allows consumers 

to create fresh yogurt-tasting snacks at their convenience. Whether 

they are in the mood for a drinking yogurt, some ice cream, or an 

acid drink, they can indulge almost instantly thanks to SoFlexi! It was 

specifically created to demonstrate possible applications of EPILAC 

yogurt powders and, how with a shelf stable product, consumers can 

still reap all the health benefits associated with Streptococcus thermophilus 

and Lactobacillus bulgaricus active flora. 

Beyond powders containing live and active cultures, the EPILAC range 

also offers powders featuring inactive flora for brands whose focus 

is on flavor more than health benefits. The company also recently 

developed new ethnic varieties to quench consumers’ thirst for 

adventure and discovery through new flavors. “Consumers interest in 

ethnic products is multifaceted and not limited to seeking the excitement 

of trying food from another culture.” In fact, consumers also 


Mathieu Lucot, 

Marketing Manager 

EPI Ingredients & Laïta Nutrition, 

French dairy cooperative Laïta 

MLUCOT@laita.fr 

value the authenticity and simple processing dictated by the traditional 

making of these products. Ultimately, they are also driven by a 

quest for wellness, attracted by the high protein content of a variety 

or the specific probiotic makeup of another that might provide exclusive 

health benefits. 

In a nutshell 

Although consumed for thousand of years, we are only now starting 

to understand and embrace the full potential of yogurt and fermented 

dairy products in supporting our health; and even though more 

research is needed to uncover additional evidence of their positive 

effect on human health, we can say without hesitation that making 

yogurt and fermented dairy products a part of people’s daily nourishment 

could have tremendous positive repercussions on the global 

health status of the world’s population. To make it easier for consumers 

to include health-promoting bacteria to their diet consistently, Epi 

Ingredients has developed a range of premium yogurt powders 

containing the same live and active cultures as fresh yogurt, thus 

eliminating the need for refrigeration and opening up a world of possibilities 

for brands ready to develop innovative yogurt products. 

References 

1 

Sharon M. Donovan and Robert Hutkins. Introduction to the Fifth Global Summit on 

the Health Effects of Yogurt. Nutrition Reviews Vol. 76(S1):1-3. 16 November 2018, doi: 

10.1093/nutrit/nuy054 

2 

CERIN. Ferments laitiers et santé. Publié le 26 décembre 2016, mise à jour le 3 février 

2017, https://www.cerin.org/etudes/ferments-laitiers-sante/ 

3 

SYNDIFRAIS. Maladies métaboliques : l’intérêt des yaourts et laits fermentés dans les 

régimes adaptés. Nutrition et Produits Laitiers Frais – La Lettre Scientifique et Pratique de 

SYNDIFRAIS n°8. Juin 2017. 

4 

Yogurt in Nutrition. Yogurt is associated with reduced risk of eczema and allergy in infancy. 

27 January 2020. https://www.yogurtinnutrition.com/yogurt-is-associated-with-reducedrisk-of-eczema-and-allergy-in-infancy/ 

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