Category: Product Development

It has been a busy few weeks for our team at Step Change Innovations, as this week saw official news break of CalmologyTM, our very first ingredient launch.  This is particularly exciting for me, as I’ve been working on this project since I started at Step Change earlier this year.  My ingredient baby is out there for the world to see, and I sure hope it grows to be successful.

In a nutshell, Calmology is a dairy-based ingredient blend for use in supplements to support mood and sleep while also providing crucial support for digestive and immune health.  Step Change Innovations partnered with FrieslandCampina, a global dairy cooperative and ingredient manufacturer headquartered in the Netherlands, to bring forth this unique product.

The science part behind Calmology was easy for me–I spent many hours pouring over the scientific evidence showing why the different components impact mood, sleep, digestive health, and immune health.  I made sure to understand the nutritional composition and attributes important to product developers.  What was a bit of a departure from my primary skill set was working on the marketing and branding.  I wrote our sales brochures, I wrote the website copy, I authored an extensive white paper outlining the clinical research, and I even came up with the brand name and logo concept.  It became very personal for me, especially having studied dairy products during my doctoral research.

I can’t say enough good things about both the teams at Step Change and FrieslandCampina as it relates to working on this ingredient and subsequent product launch.  I’ve exchanged several emails and phone calls with key players at FrieslandCampina who provided immeasurable guidance and critiques throughout the development of marketing materials.  The overwhelming support and strong teamwork between all of us at Step Change is reflected in every part of this process.  It is so exciting to be part of such a forward-thinking team and to be part of a greater network of scientists and experts that truly have the power to affect positive change via food science and nutrition.  I look forward to seeing where the journey for Calmology leads.

Although this blog entry was meant to share my personal perspective on the development process of one particular ingredient, I would be remiss if I didn’t add a blatant plug for our product!  For more information, please visit getcalmology.com.  And if you want to learn more, please reach out to me or the Step Change team–we are here to help.

Superfoods have been all the rage for the last few decades.  Although there is no standardized definition, this article out of UC Davis gives a great overview of how the term came to be–spoiler alert: it all started with bananas!  In simple terms, superfoods give you the best bang for your buck with their abundance of micronutrients (vitamins, minerals, antioxidants, and other important molecules that impart benefits at minimal quantity) without an overabundance of calories.  Think ancient grains, fruits, vegetables, and some fish. 

Since really digging into ingredients across all categories at the start of this year, I’ve noticed a plethora of fruit based ingredients, extracts and powders galore from widely recognized fruits as well as some that aren’t as well-known.  Fruit powders and ingredients highly interest me from a product development perspective because they can be used to add color and flavor beyond their micronutrient power.  Below is a small glimpse into a few ingredients I consider “superfruits” and am interested in for some current work projects:

  • Blood Orange and Oranges:  Oranges have always been known as a good source of vitamin C, yet only in recent years have scientists looked at the antioxidants within oranges and their potential health benefits.  New studies show that orange extracts may be helpful with anxiety and weight loss.  Orange components also show anticancer and cardioprotective activities.
  • Golden Kiwi:  To be honest, I had no idea gold kiwis were a thing until I had an ingredient supplier telling me about their golden kiwi powder.  I’ve learned that golden kiwis look just like their green counterparts with some differences in micronutrient content (e.g. gold kiwi has greater vitamin C and folate content than green kiwi).  Golden kiwi ingredients that I’ve seen thus far seem to primarily come from New Zealand, although kiwi can grow in several places around the globe.  Ingredients from golden kiwi can support digestive health and studies on kiwi show it contributes to an increase in high-density lipoprotein (HDL, aka the good cholesterol).
  • Pomegranate:  Yes, I’ve mentioned pomegranates previously in my recent liver ingredients post–I’ve been fascinated with pomegranates ever since learning about them in my high school mythology class (thank you, Mrs. Swartz!).   Pomegranate fits the superfruit mold because of all of the antioxidants it contains, like the anthocyanins that give pomegranate its red color.  The active components in pomegranate exhibit anticancer and anti-inflammatory activities, making it potentially useful in the treatment of cancers and arthritis.
  • Blueberries:  Like pomegranates, blueberries also contain anthocyanins.  In addition to the antioxidant potential of blueberries, recent research has shown they may be useful in slowing cognitive decline in older adults.
  • Kakadu Plum:  This fruit is another one whose existence I didn’t know until learning about it during a supplier meeting.  Kakadu plums are better known in Australia, and like the other superfruits listed here, have high antioxidant activity and micronutrient content.  Active components in Kakadu plums may be useful in inhibiting foodborne bacteria, thus potentially providing a natural alternative to some preservatives.  I had trouble locating any clinical research on ingredients from this interesting plant but it seems to have a long history of use in aboriginal medicine.

As research continues on plants, especially those used in traditional medicine around the world, I’m sure this list will continue to grow.  Are there specific fruits and fruit ingredients you find interesting for product development?  Are there any fruits you swear by in your diet?  I’d love to hear your thoughts, no matter how fruity.

Mushrooms are a frequent topic of conversation in my house during the autumnal months, as my hepatologist husband deals with several patients each fall who tempt fate by eating wild mushrooms.  Word to the wise:  unless you’re a mycology expert, don’t pick mushrooms to eat!  It’s not worth liver failure and death.  You can see the other Dr. Gholam saying as much recently on local television.  But beyond the deadly varieties you find in the Midwest this time of year, mushrooms are an incredibly versatile ingredient.  Sheldon Cooper of the Big Bang Theory has fun with flags, but we are about to have fun with fungi!

Mushrooms have progressed tremendously beyond being a staple of vegetarian cuisine or a popular pizza topping.  Since beginning my role as Innovation Director at Step Change Innovations, I’ve come across a great deal of mushroom-based ingredients.  Allow me to highlight a few mushroom uses I find most interesting.

Alternative protein sources: Fungi have been in use as protein sources for some time.  Specifically, mycoprotein, derived from the fungi Fusarium venenatum, has a great amino acid profile and has had great success under the Quorn brand.  Additionally, fungi can be used in fermentation to improve other protein sources.  MycoTechnology has leveraged fungi to improve the digestibility and functionality of plant-based proteins.  I tasted some chef-prepared meat analogs at their IFT booth in July and was incredibly impressed by the texture and flavor.  As fermentation derived ingredients continue to trend, I’m sure we will see greater utilization of fungi to produce or modify proteins.

Alternative fiber sources:  Mushrooms long have been recognized as a source of fiber and the aforementioned mycoprotein also brings fiber to the table.  There are reports in the scientific literature examining mushroom-derived β-glucans and their various health impacts beyond adding to dietary fiber intake.  Research on β-glucans from other plant-based material has demonstrated their prebiotic and cholesterol lowering activities.  Early reports suggest β-glucans from mushrooms may provide useful in cancer treatment. 

Health benefits galore:  Mushrooms play no small part in this huge trend I’ve observed in recent years of east meets west–plants used in traditional Eastern medicine have gained traction in the west and increasing research is going into understanding the exact molecules and mechanisms behind these botanicals.  Species like reishi, chaga, and lion’s mane have been touted for their health benefits such as supporting immune health, fighting inflammation, and helping with sleep and relaxation (not necessarily in that order and there is some overlap between species).  Orgenetics recently launched a line of functional mushroom blends targeted at specific health benefits.

What do you think of the recent interest in mushrooms?  What health benefit provided by mushrooms most interests you?

Smoothies are such a great way to pack in a lot of nutrition, use up leftover produce in the fridge, and have a flavorful satisfying meal on the run.  After the launch of our Parker’s™ Plant-Based Protein Smoothie Mix, I felt inspired to create my own twist on tasty smoothies.  I wanted to develop a smoothie recipe that showcases the power of fruits and vegetables and how these ingredients work together to make a delicious beverage.  This smoothie recipe packs a punch, full of sustainable nutrition that works as a fantastic meal replacement to keep you nourished until your next meal.

I selected a banana and almond milk to create the perfect base—ingredients you can find in any grocery store that make a suitable smoothie base for any flavor.  A little liquid in a smoothie formulation makes it easier to blend all the other ingredients in the formulation, while banana provides some body and texture.  Next, I added blueberries for their sweet tart flavor and antioxidant power.  Kale (my favorite leafy green) adds a serving of vegetables and several vitamins and minerals.  Avocado adds healthy saturated fats and a creamy texture.  A touch of cinnamon adds a little flavor and research suggests cinnamon may help with blood glucose management.  And of course Parker’s adds 20 g of plant-based protein, perfect for vegans and fits squarely in current consumer concerns about sustainability.

 

The Ingredient Doc’s “Ph.D. Pick” Power Smoothie with Parker’s™ Plant-Based Protein Smoothie Mix

  • 1 cup unsweetened almond milk
  • 1 packet Parker’s™ Plant-Based Quad Protein Smoothie, vanilla flavor
  • 1 cup chopped kale
  • 1 banana
  • 1/2 cup blueberries
  • 1/2 avocado
  • 1/4 tsp cinnamon

Add all ingredients into blender and blend until smooth.  For a sweeter taste, use vanilla flavored almond milk or add a drizzle of honey.

Each smoothie (prepared as written) contains 478 calories, 25 g protein, 19 g fat, 30 g sugar, and 17 g of fiber.  It also provides approximately half of the daily value (assuming a 2,000 calorie diet) for calcium, iron, and vitamin C, and over 25% of the daily value for folate. 

 

What is your favorite smoothie ingredient?