What is hummus?

Hummus is a dip or pastes made with chickpeas, sesame seeds or tahini (sesame seed paste), olive oil, lemon, and garlic. It originated from the Middle East but is easily found in supermarkets and shops, often with different twists on the original recipe such as caramelized onion hummus, Moroccan hummus, or roasted pepper hummus.

It’s made simply by blending all of the ingredients in a food processor.

Nutritional profile of hummus

Hummus is naturally high in good fat because of its sesame seed and olive oil content, with around 1 tbsp (30g) containing 8g of unsaturated fats. Hummus is low in carbohydrates and is also a fairly good source of plant-based protein and fiber. Depending on the recipe, it can be slightly high in salt, so it needs to be used sparingly if you’re watching your salt intake.

Hummus contains some omega-3 fats, calcium, magnesium, iron, and zinc, as well as most of the B vitamins. It also counts as one of your 5-a-day because it contains chickpeas, but only up to a maximum of 80g, which is approximately 3 tbsp.

What is a healthy portion size for hummus?

A healthy portion size of hummus is around 2-4 tbsp a day, but this must be considered alongside the rest of your diet. For example, if you were having hummus as a snack, then 2 tbsp should be ample, but if used with lunch, you can stretch to 4 tbsp.

Hummus is versatile and easily stored in the fridge, making it an easy addition to your diet. Hummus is great served with crudités or oatcakes as a snack, as a base in a wrap or crispbread for lunch, or on top of a salad.

How to buy the healthiest hummus

When buying hummus, first of all, reach for the normal versions rather than the low-fat options. All the fat contained in a traditional hummus is good, polyunsaturated fat and so there is no need to reduce or lower this, providing that you’re exercising good portion control.

Secondly, check the ingredients. Some brands will replace olive oil with sunflower or rapeseed oil as a cheaper alternative, but this increases the saturated fat and lowers the unsaturated fat content. Be mindful that some brands may add unexpected extras, such as cornflour (used as a thickener) or sugar (which is added to flavoured hummus, such as caramelised onion and sweet chilli).

Homemade hummus is really easy to make if you have a suitable blender and allows you to control the ingredients and quantities that you use. However, if you can find a shop-bought brand that uses olive oil and limits the sugar and salt content, then it can still be a great choice. If you want flavored hummus, making your own would be better so you control the ingredients and avoid adding sugar and cornflour.

Source : bbcgoodfood

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Rachel Hicks, a spokeswoman for the American Beverage Association, previously issued a statement from the group that said many people around the world have safely consumed energy drinks for more than 25 years. “Many of the ingredients in energy drinks, such as B vitamins and taurine, are found naturally in many foods,” the statement said. “The fact remains that energy drinks have been extensively studied and confirmed safe for consumption by government safety authorities worldwide including a recent review by the European Food Safety Authority. America’s leading energy drink manufacturers voluntarily go beyond all federal requirements when it comes to responsible labeling and marketing practices, including displaying total caffeine content — from all sources — on their packages,” the statement said. “As recently as 2015, EFSA again concluded that it is unlikely that energy drink ingredients such as taurine interact adversely with, or enhance the effects of, caffeine.” Here’s a look at how certain parts of your body may be affected after guzzling more than the recommended amount of energy drink, according to experts.

‘Arteries of his heart were completely locked up’

After chugging an energy drink, you might notice your heart rate increase. Your rapidly beating heart could pose a health risk, as “energy drinks not only have been shown to raise stress levels, increase heart rate, increase blood pressure, they’ve also been shown to make the blood a little bit thicker,” Higgins said. The impacts that energy drinks may have on your heart and cardiovascular system could be due to how the caffeine interacts with other ingredients, such as the taurine, Higgins said. Taurine, a common amino acid, can affect the levels of water and minerals in your blood. Bits of guarana, the plant from the Amazon, are commonly added to energy drinks and already contain caffeine, which can increase a drink’s total caffeine amount. “There’s been several cases described of people that have gone into cardiac arrest after consuming more than one energy beverage, and when they’ve done sort of further analysis on these individuals, they haven’t been able to find anything abnormal other than the very high levels of caffeine and taurine in the toxicology,” Higgins said. “In one case, a young 28-year-old who drunk eight cans of an energy drink actually went into cardiac arrest, and they found his arteries of his heart were completely locked up. When they were able to open them up, all the testing revealed nothing wrong with this person other than he had high levels of caffeine and taurine,” he said. The possible interaction of caffeine with the other ingredients in energy drinks may impact the function of your arteries by inhibiting them from dilating properly, especially during exercise, Higgins said. “The blood vessels in the heart during exercise have to get larger; they dilate and get larger so that more blood flow can get to the heart,” he said. Large amounts of caffeine, however, might affect not only your body, but also your brain.

Source: CNN Health

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Vitamin forms

Knowing the form(s) of the vitamin in a food is critical to ensure the correct sample preparation and measurement techniques are used; this is because vitamins can exist in multiple forms, as shown in Table 1.

Laboratory methods are developed to either measure specific targeted forms of the vitamins listed in Table 1, or to measure a combination of some, or all, of the forms. Sometimes, multiple analytical methods are needed to include all forms in the reported total amount of that vitamin in the food. The most common technologies to measure vitamins in foods are described in Table 2.

As an example of how vitamin forms affect method selection, let’s look at vitamin B9. Vitamin B9, also called folic acid, comprises multiple naturally occurring forms (folates) and a man-made fortifying form (folic acid). These two forms have different activities in the human body.¹ The new 2020 US regulation,1 along with existing European Union regulations,² requires the declared amount of vitamin B9 to account for these different activities by listing the vitamin in units of Dietary Folate Equivalents (DFE). For foods containing significant amounts of both the naturally- and man-made forms, the amount of each is needed to calculate the declared amount in DFE units on nutritional facts panels. The commonly used microvitamin method measures only the total amount of the vitamin (ie, folates and folic acid combined) in units of mg folic acid/serving.

To calculate the vitamin level in DFE units with the microvitamin method requires additional data on how the food was produced at the production site. A newer and better option is AOAC International approved Final Action method³ 2011.06, where Liquid Chromatography Mass Spectrometry (LC-MS/MS) individually measures the amount of folic acid and the amount of folates. CODEX Alimentarius recently recognised this as the base method for infant formula because this is the only approved analytical method that directly measures vitamin B9 in the required DFE units.⁴

Another example of multiple vitamin forms being impacted by regulations – and which prompted laboratory method advancements – involves vitamin A. In the US, prior to 2020, the nutritional facts panel listed vitamin A as the sum of vitamin A retinol and beta-carotene expressed in International Units (IU/serving).¹ As these two forms of declarable vitamin A must be separately measured using different analytical methods (the vitamins require their own chromatographic conditions), the lab must know if one or both forms are present in the food prior to testing. The correct method, or both methods in tandem, can then measure the total amount of this vitamin in a food.

Table 1: Vitamin groupings

* US defines declarable vitamin E as α-tocopherol.¹ Other countries may include up to seven additional forms.

**synthetic form commonly used as fortifying agent

*** for pet foods

Starting in 2020, the new FDA Nutritional Facts Panel expanded the number of allowable forms of vitamin A to four by adding alpha-carotene and beta-cryptoxanthin.¹ Analysing these four forms requires two or even three different analytical methods to accurately measure them, and thus, accurately report the total amount of vitamin A. Knowledge of the different forms either directly or by examining the ingredient vitamin sources will allow the proper methods to be performed. If the forms of vitamin A are unknown by the lab, then all the approved methods will need to be used to assure accurate results.

An interesting analytical challenge still exists for measuring vitamin E in foods. In the US, the FDA defines declarable vitamin E as alpha‑tocopherol where there is both a very bioactive naturally‑occurring form, and a less bioactive man‑made form.¹ The FDA requires manufacturers to make and keep written records to verify the amount of both forms¹ because there is no recognised analytical method that differentiates between the two. Until a method is developed and internationally recognised, the lab needs to have access to those records to properly calculate the amount placed in a nutritional facts panel.

Sample handling

Understanding the vitamin forms also allows the laboratory to select the appropriate sample preparation protocols to assure the vitamins are fully collected while maintaining their integrity. The basic scheme for sample preparation is depicted in Figure 1.

As described above, analytical methods measure one, several, or all of a vitamin’s forms. Isolating these form(s), as shown in Figure 1, requires extracting the targeted forms into a solvent compatible with the measurement instrument while maintaining the vitamin’s integrity by being at the proper pH and limiting degradation factors such as oxygen, light and certain metals.

In addition to understanding the vitamin forms in the food, the laboratory must know if the vitamins are encapsulated. This encapsulation helps protect the vitamin from degradation by shielding the vitamin from degradation factors during the food’s production. From the laboratory perspective, the type of encapsulation may require modifying the laboratory’s sample prep protocol.

Samples submitted for testing must be properly handled because some vitamins will degrade due to temperature, exposure to oxygen and/or light, pH, and other conditions that may or may not be easily controlled. The proper storage and handling conditions depend on the vitamin forms present in the food and on the food itself, notably if the food is dried, solid, or liquid.

Special care must be taken when the submitted sample is homogenised by grinding or blending, since this could introduce heat or oxygen, which may degrade the vitamins. This step is even more critical since only a sub-sample of the original sample, sometimes as low as 0.5g, will be used in the analytical measurement. Recommended handling conditions include keeping the sample cold or frozen and protected from light and air with appropriate packaging.

Table 2: Common technologies to measure vitamins in foods

Analytical result usage

Labelling regulations are country-specific with each defining the vitamin forms they allow to include in nutritional labels. If the analytical testing results are used for labelling purposes, the location of where the food will be marketed must be factored into the analytical method selection. For international trade, CODEX Alimentarius lists the analytical methods it has found to be most accurate in measuring vitamins in a number of different food groups.⁴ Your organisation and used laboratories must track these regulations to ensure accurate and defendable measurements are made.

Conclusion

Communication between a laboratory and product developers/assessors is needed to select the appropriate testing protocols to accurately and defensibly measure vitamin levels in foods. This is also true for other nutrients and potential contaminants.

Source: New Food Magazine

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Shifting trends

Three global macro-trends Friesland Campina Ingredients Food & Beverages identified last year – experiences engaging all senses, conscious indulgence, personalise it yourself conveniently – remain relevant. Our special extra edition reveals that we are now witnessing some important sub-trends, which become apparent as consumers adjust to a new normality.

Small indulgences with a bonus

Even before COVID-19, concerns left consumers more conscious than ever about their health, and interest in food and drinks with a nutritional benefit was increasing. The Food & Beverages listening research from 2019 reported that a quarter of all online conversations around ‘conscious consumption’ in Asia-Pacific in the past 12 months were about how products can help consumers stay healthy.

Conversely, not being able to visit a favorite restaurant, meet up with friends and family or travel on holiday means small indulgences are now being appreciated more than ever. Foods and drinks that feel like a treat, but that come with incidental goodness, are a smart solution to enjoy indulgence and goodness at the same time and bring some optimism and positivity.

Trending recipes in our Trend Report Extra Summer Edition include a refreshing ice strawberry green tea with the added bonus of a probiotic foam topping. In the bakery segment, an authentic Mediterranean-style olive oil tear ‘n’ share bread with heathier oils also proved popular.

A flavour of nature

Consumers are still looking for foods and drinks that engage all their senses – taste, looks, smell, feel and even sound are all important. Multi-sensory indulgence is a still a relevant need.

However, we are seeing a more conservative attitude to indulgence in recent times. The flavours of nature, and ingredients more usually associated with the beauty or personal care industry, are migrating to people’s plates. Our listening study has identified a 5.2 percent increase in online conversations about the Japanese cherry blossom sakura, and a five percent rise in chats about charcoal.

A rose (n)ice cream – with the goodness of added probiotics – or a striking-looking charcoal latte could offer just the touch of indulgence needed to boost spirits right now. Especially when we’re forced to communicate online and showing our home creations via online websites, these concepts with a touch of nature yield creatively share-worthy results.

No waste, good taste

Our inaugural trend report identified a key trend in personalization, with limitless toppings for cake, ice cream, coffee and other drinks allowing consumers to make their personal creations. We now see a blending of trends, combining great flavours with a conscientious approach to reducing waste.

Consumers whose favorite coffee bars are currently out of bounds, are seeking solace in recreating their food service-inspired favorites at home. With dining out not an option during the COVID-19 pandemic, people are finding clever ways to embrace the zero-waste culture and conjure up tasty treats from what they once considered to be leftovers.

Browning bananas transformed into a deliciously moist and moreish bread that makes the perfect teatime treat. Fruit that is past its best makes the perfect coulis to top it off, and helps consumers to be environmental conscious at the same time.

In it together

With the news headlines dominated for weeks by the COVID-19 pandemic, no individual or business has been left unscathed or unchanged. We are all in this together.

Friesland Campina Ingredients Food & Beverages remains positive and optimistic about the future. Now that we are starting to see enlightenment in some regions, it could be the perfect time for some of us to refresh menus with these latest trends in mind and explore together how we can shape new normal food and beverage trends. At Friesland Campina Ingredients, we’re as curious as everyone else what the world will look like after this and look forward to the new times to come.

Source:  Food Magazine

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The term “fat-burning foods” may apply to those that produce fat loss by stimulating metabolism, reducing appetite, or reducing overall food intake. All foods stimulate metabolism. However, some types of food, such as chili peppers, might have a larger impact on metabolism than others. Eating these foods may lead to weight loss.

Certain foods, such as nuts, can also offset hunger for longer than others. Consuming these foods may help control appetite and reduce overall food intake, leading to weight loss. In this article, we examine some fat-burning foods that could help people lose weight. We also take a look at how best to include these foods in the diet.

The post What Foods Help Burn Fat? appeared first on The Fine Food Magazine .

They are soft and smooth and their taste is so rich and full that they are delicious even plain, without any kind of sauce. Best cooked in the oven, in a salad or as a side dish to meat and shellfish.

The post Arosis – Greek Giant Beans From Prespes appeared first on The Fine Food Magazine .

“Zucchini Mini Bites” is made from only the freshest zucchini and purest green herbs in a traditional blend with cottage cheese, providing the ultimate delight and as close to a greek culinary experience as one can get while abroad. These selected greek zucchini harvested during summer from certified farmers in Northern Greece are transformed into a healthy appetizer based on an old original recipe.

The post Tanis Foods – Nutrients Full Of Flavour appeared first on The Fine Food Magazine .

Additionally, as a result of COVID-19, consumers are becoming more concerned about the environment and are seeking out moments of comfort, both of which will shape eating habits.

Consumers will want to maximise their health in order to boost their immunity and reduce vulnerability to disease and illness.

Research from FMCG Gurus has found that a total of 76 percent of consumers across the globe say that they are concerned about the coronavirus, whilst 59 percent say that they have become more conscious about their overall health and 57 percent about their immunity. As a result of this, 73 percent of consumers say that they plan to eat and drink healthier.

When asked what steps they will take to lead a healthier lifestyle, the top three answers given by consumers was increase intake of fruit (58 percent), reduce sugar intake (45 percent) and increase protein intake (37 percent). This shows that consumers will adopt a back to basics approach to nutrition, turning to everyday food and drink products that they deem to be natural and contain ingredients that offer a nutritional boost. Turning to everyday food and drink such as fruit will be linked to trust and affordability, which is important at a time when 63 percent of consumers think that the world is heading towards recession.

Although there has been little positive sentiment that has emerged from COVID-19, one area that has resulted in optimism is that consumers have become more confident that damage done to the environment is repairable. This is a result of consumers witnessing natural resources start to replenish themselves in a short period of time because of restrictions in movement. As a result of this, 55 percent of consumers said they have now become more conscious about the environment and 35 percent said that they are now paying closer attention to sustainability claims.

Another key area that will influence food habits in 2020 and beyond is the need for escapism. For instance, a high proportion of consumers are concerned about the impact that COVID-19 is having on their mental wellbeing, whilst 55 percent of consumers have sought out food products to improve their mood in the last month.

Consumers will have a wide range of worries, such as the health and wellbeing of themselves and loved ones, as well as financial concerns due to any impending recession. This is something that will drive demand for products that offer moments of comfort and escapism from daily pressures.

Across the globe, a total of 48 percent of consumers believe that COVID-19 will continue to influence day-to-day lives for at least twelve months. As such, this is something that will drive demand for food that is healthy, sustainable and offers moments of comfort.

Source: New Food Magazine

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• Small amounts of vitamin A, vitamin D, vitamin E and vitamin K are needed to maintain good  health.
• Fat-soluble vitamins will not be lost when the foods that contain them are cooked.
• The body does not need these vitamins every day and stores them in the liver and adipose  (fat) tissue when not used.
• Most people do not need vitamin supplements.
• Megadoses of vitamins A, D, E or K can be toxic and lead to health problems.
• Requirements for vitamins may be expressed in different mathematical units. Close attention should be paid to ensure that similar units are being compared.

What are Vitamins?

Vitamins are essential micronutrients required by the body in small amounts to support a range of vital functions.  Vitamins are divided into two groups: water-soluble (B-complex vitamins and C vitamins) and fat-soluble vitamins (A, D, E and K). Unlike water-soluble vitamins that need regular replacement in the body, fat-soluble vitamins are stored in the liver and fatty tissues, and are eliminated much more slowly than water-soluble vitamins.

What are Fat-Soluble Vitamins?

The fat-soluble vitamins, A, D, E, and K, are stored in the body for long periods of time and generally pose a greater risk for toxicity than water-soluble vitamins when consumed in excess. Eating a normal, well-balanced diet will not lead to toxicity in otherwise healthy individuals. However, taking vitamin supplements that contain megadoses of vitamins A, D, E and K may lead to toxicity.

While diseases caused by a lack of fat-soluble vitamins are rare in the United States, symptoms of mild deficiency can develop without adequate amounts of vitamins in the diet. Additionally, some health problems, such as inflammatory bowel disease (IBD), chronic pancreatitis, and cystic fibrosis, may decrease the absorption of fat, and in turn, decrease the absorption of vitamins A, D, E and K. Consult a medical professional about any potential health problems that may interfere with vitamin absorption.

Vitamin A: Retinol

What is Vitamin A?

Vitamin A, also called retinol, has many functions in the body. In addition to helping the eyes adjust to light changes, vitamin A plays an important role in bone growth, tooth development, reproduction, cell division, gene expression, and regulation of the immune system. The skin, eyes, and mucous membranes of the mouth, nose, throat and lungs depend on vitamin A to remain moist. Vitamin A is also an important antioxidant that may play a role in the prevention of certain cancers.

Food Sources for Vitamin A

Eating a wide variety of foods is the best way to ensure that the body gets enough vitamin A. The  retinol, retinal, and retinoic acid forms of vitamin A are supplied primarily by foods of animal origin such as dairy products, fish and liver. Some foods of plant origin contain the antioxidant, beta-carotene, which the body converts to vitamin A. Beta-carotene, comes from fruits and vegetables, especially those that are orange or dark green in color. Vitamin A sources also include carrots, pumpkin, winter squash, dark green leafy vegetables and apricots, all of which are rich in betacarotene.

How Much Vitamin A Do We Need?

The recommendation for vitamin A intake is expressed as micrograms (mcg) of retinol activity equivalents (RAE). Retinol activity equivalents account for the fact that the body converts only a portion of beta-carotene to retinol. One RAE equals 1 mcg of retinol or 12 mcg of beta-carotene. The Recommended Dietary Allowance (RDA) for vitamin A is 900 mcg/ day for adult males and 700 mcg/day for adult females.

Compared to vitamin A containing foods, it takes twice the amount of carotene rich foods to meet the body’s vitamin A requirements, so one may need to increase consumption of carotene containing plant foods to meet the RDA for vitamin A.

Studies indicate that vitamin A requirements may be increased due to hyperthyroidism, fever, infection, cold, and exposure to excessive amounts of sunlight. Those who consume excess alcohol or have renal disease should also increase intake of vitamin A.

Vitamin A Deficiency

Vitamin A deficiency in the United States is rare, but the disease that results is known as xerophthalmia, which can lead to blindness if untreated. It most commonly occurs in developing nations usually due to malnutrition. Since vitamin A is stored in the liver, it may take up to 2 years for signs of deficiency to appear. Night blindness and very dry, rough skin may indicate a lack of vitamin A. Other signs of possible vitamin A deficiency include decreased resistance to infections, faulty tooth development, and slower bone growth. Vitamin A deficiency is also a known risk factor for severe measles. According to the World Health Organization (WHO), Vitamin A supplementation can significantly reduce mortality rates for children with measles who live in areas with a high prevalence of Vitamin A deficiency. The effectiveness of vitamin A supplementation to treat measles in countries, such as the United States, where vitamin A intakes are generally adequate, is uncertain.

Too much Vitamin A

In the United States, toxic or excess levels of vitamin A are more of a concern than deficiencies. The Tolerable Upper Intake Level (UL) for adults is 3,000 mcg RAE. It would be difficult to reach this level consuming food alone, but some multivitamin supplements contain high doses of vitamin A. Retinol is the form of vitamin A that causes the greatest concern for toxicity. If you take a multivitamin, check the label to be sure the majority of vitamin A provided is in the form of beta-carotene, which appears to be safe. Some medications used to treat acne, psoriasis, and other skin conditions contain compounds that mimic retinol in the body. Much like excessive intake of dietary retinol, these medications have been shown to negatively impact bone health and result in delayed growth in children and teens.

Symptoms of vitamin A toxicity include dry, itchy skin, headache, nausea, and loss of appetite. Signs of severe overuse over a short period of time include dizziness, blurred vision and slowed growth. Vitamin A toxicity can also cause severe birth defects and may increase the risk for bone loss and hip fractures.

Vitamin D

What is Vitamin D?

Vitamin D plays a critical role in the body’s use of calcium and phosphorous. It works by increasing the amount of calcium absorbed from the small intestine, helping to form and maintain bones. Vitamin D benefits the body by playing a role in immunity and controlling cell growth and may protect against osteoporosis, high blood pressure, cancer, and other diseases. Children especially need adequate amounts of vitamin D to develop strong bones and healthy teeth.

Food Sources for Vitamin D

The primary food sources of vitamin D are milk and other dairy products fortified with vitamin D. Vitamin D is also found in oily fish (e.g., herring, salmon and sardines) as well as in cod liver oil. In addition to the vitamin D provided by food, we obtain vitamin D through our skin which produces vitamin D in response to sunlight.

How much Vitamin D Do We Need?

The Recommended Dietary Allowance (RDA) for vitamin D appears as micrograms (mcg) of cholecalciferol (vitamin D3). From 12 months to age fifty, the RDA is set at 15 mcg. Twenty mcg of cholecalciferol equals 800 International Units (IU), which is the recommendation for maintenance of healthy bone for adults over fifty.

Exposure to ultraviolet light is necessary for the body to produce the active form of vitamin D. Ten to fifteen minutes of sunlight without sunscreen on the hands, arms and face, twice a week is sufficient to receive enough vitamin D. This can easily be obtained in the time spent riding a bike to work or taking a short walk with arms and legs exposed. In order to reduce the risk for skin cancer one should apply sunscreen with an SPF of 15 or more, if time in the sun exceeds 10 to 15 minutes.

Vitamin D Deficiency

Symptoms of vitamin D deficiency in growing children include rickets (long, soft bowed legs) and flattening of the back of the skull. Vitamin D deficiency in adults may result in osteomalacia (muscle and bone weakness), and osteoporosis (loss of bone mass). Vitamin D deficiency has been associated with increased risk of common cancers, autoimmune diseases, hypertension, and infectious disease.Research shows that vitamin D insufficiency affects almost 50% of the population worldwide; an estimated 1 billion people. The rising rate of deficiency has been linked to a reduction in outdoor activity and an increase in the use of sunscreen among children and adults. In addition, those who live in inner cities, wear clothing that covers most of the skin, or live in northern climates where little sun is seen in the winter are also prone to vitamin D deficiency. Since most foods have very low vitamin D levels (unless they are enriched) a deficiency may be more likely to develop without adequate exposure to sunlight. Adding fortified foods to the diet such as milk, and for adults including a supplement, are effective at ensuring adequate vitamin D intake and preventing low vitamin D levels. In the absence of adequate sun exposure, at least 800 to 1,000 IU of vitamin D3 may be needed to reach the circulating level required to maximize vitamin D’s benefits.

Who is at Risk — These populations may require extra vitamin D in the form of supplements or fortified foods:

• Exclusively breast-fed infants: Human milk only provides 25 IU of vitamin D per liter. All breast-fed and partially breast-fed infants should be given a vitamin D supplement of 400 IU/day.
• Dark Skin: Those with dark pigmented skin synthesize less vitamin D upon exposure to sunlight compared to those with light pigmented skin.
• Elderly: This population has a reduced ability to synthesize vitamin D upon exposure to sunlight, and is also more likely to stay indoors and wear sunscreen which blocks vitamin D synthesis.
• Covered and protected skin: Those that cover all of their skin with clothing while outside, and those that wear sunscreen with an SPF factor of 8, block most of the synthesis of vitamin D from sunlight.
• Disease: Fat malabsorption syndromes, inflammatory bowel disease (IBD), and obesity are all known to result in a decreased ability to absorb and/or use vitamin D in fat stores.

Too much Vitamin D

The Tolerable Upper Intake Level (UL) for vitamin D is set at 100 mcg (4000 IUs) for people 9 years of age and older. High doses of vitamin D supplements coupled with large amounts of fortified foods may cause accumulations in the liver and produce signs of poisoning. Signs of vitamin D toxicity include excess calcium in the blood, slowed mental and physical growth, decreased appetite, nausea and vomiting.

It is especially important that infants and young children do not consume excess amounts of vitamin D regularly, due to their small body size.

Vitamin E: Tocopherol

What is Vitamin E?

Vitamin E benefits the body by acting as an antioxidant, and protecting vitamins A and C, red blood cells, and essential fatty acids from destruction. Research from decades ago suggested that taking antioxidant supplements, vitamin E in particular, might help prevent heart disease and cancer. However, newer findings indicate that people who take antioxidant and vitamin E supplements are not better protected against heart disease and cancer than non-supplement users. Many studies show a link between regularly eating an antioxidant rich diet full of fruits and vegetables, and a lower risk for heart disease, cancer, Alzheimer’s Disease, and several other diseases. Essentially, research indicates that to receive the full benefits of antioxidants and phytonutrients in the diet, one should consume these compounds in the form of fruits, vegetables, nuts, and seeds, not as supplements.

Food Sources for Vitamin E

About 60 percent of vitamin E in the diet comes from vegetable oil (soybean, corn, cottonseed, and safflower). This also includes products made with vegetable oil (margarine and salad dressing). Vitamin E sources also include fruits and vegetables, grains, nuts (almonds and hazelnuts), seeds (sunflower) and fortified cereals.

How much Vitamin E Do We Need?

The Recommended Dietary Allowance (RDA) for vitamin E is based on the most active and usable form called alpha-tocopherol. Food and supplement labels list alpha-tocopherol as the unit international units (IU) or micrograms (mcg), not in milligrams (mg). One microgram of alpha-tocopherol equals to 1.5 International units (IU). RDA guidelines state that males and females over the age of 14 should receive 15 mcg (22.5 IUs) of alpha-tocopherol per day. Consuming vitamin E in excess of the RDA does not result in any added benefits.

Vitamin E Deficiency

Vitamin E deficiency is rare. Cases of vitamin E deficiency usually only occur in premature infants and in those unable to absorb fats. Since vegetable oils are good sources of vitamin E, people who excessively reduce their total dietary fat may not get enough vitamin E.

Too much Vitamin E

Vitamin E obtained from food usually does not pose a risk for toxicity. Supplemental vitamin E is not recommended due to lack of evidence supporting any added health benefits. Megadoses of supplemental vitamin E may pose a hazard to people taking blood-thinning medications such as Coumadin (also known as warfarin) and those on statin drugs.

Vitamin K

What is Vitamin K?

Vitamin K is naturally produced by the bacteria in the intestines, and plays an essential role in normal blood clotting, promoting bone health, and helping to produce proteins for blood, bones, and kidneys.

Food Sources for Vitamin K

Good food sources of vitamin K are green, leafy-vegetables such as turnip greens, spinach, cauliflower, cabbage and broccoli, and certain vegetables oils including soybean oil, cottonseed oil, canola oil and olive oil. Animal foods, in general, contain limited amounts of vitamin K.

How much Vitamin K Do We Need?

To help ensure people receive sufficient amounts of vitamin K, an Adequate Intake (AI) has been established for each age group.

Vitamin K Deficiency

Without sufficient amounts of vitamin K, hemorrhaging can occur. Vitamin K deficiency may appear in infants or in people who take anticoagulants, such as Coumadin (warfarin), or antibiotic drugs. Newborn babies lack the intestinal bacteria to produce vitamin K and need a supplement for the first week. Those on anticoagulant drugs (blood thinners) may become vitamin K deficient, but should not change their vitamin K intake without consulting a physician. People taking antibiotics may lack vitamin K temporarily because intestinal bacteria are sometimes killed as a result of long-term use of antibiotics. Also, people with chronic diarrhea may have problems absorbing sufficient amounts of vitamin K through the intestine and should consult their physician to determine if supplementation is necessary.

Too much Vitamin K

Although no Tolerable Upper Intake Level (UL) has been established for vitamin K, excessive amounts can cause the breakdown of red blood cells and liver damage. People taking blood-thinning drugs or anticoagulants should moderate their intake of foods with vitamin K, because excess vitamin K can alter blood clotting times. Large doses of vitamin K are not advised.

Summary

• Fat-soluble vitamins: A, D, E, and K —are stored in the body for long periods of time, and pose a greater risk for toxicity than water-soluble vitamins. Fat-soluble vitamins are only needed in small amounts.
• Beta carotene is an important antioxidant that the body converts to Vitamin A,and it is found in a variety of fruits and vegetables.
• Inadequate dietary consumption of vitamin D, along with limited sun exposure, makes vitamin D deficiency a growing public health concern.
• Vitamin E benefits the body by acting as an antioxidant, and research indicates that it may offer a protective effect if obtained through a diet rich in fruits and vegetables, as opposed to a supplement or multivitamin.
• The bacteria in our gut produce vitamin K, and it is also found in green leafy vegetables.

Source: Colorado State University

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Awareness surrounding climate change and increasing consumer pressure to focus on the industry’s environmental impact is placing the spotlight on sustainability. While governments, manufacturers and packaging companies are making commitments to improve the circularity of packaging and reduce plastic waste, other factors such as environmental pollution, urbanisation, soil erosion, and food integrity play a role in sustainability too.

Nutrition and wellness are also key trends in the food industry, with diversifying fields of research. For example, Mintel identified ‘healthy ageing’ as one of its 2019 global food and drink trends,1 driven by the growing proportion of the population aged 60 and over. This presents an opportunity for manufacturers to address age-related health implications and develop products to promote healthy ageing. Another example of novel research is the study of how food and drink affects the circadian rhythm, which impacts overall health.

Waters’ International Food and Water Research Center (IFWRC) was opened in Singapore to further innovative research in the food and water industries, by creating a platform for both industry and academia to solve their challenges. One of the primary advantages offered by the IFWRC is timely access to state-of-the-art instrumentation along with on-site staff specialists. This helps to facilitate and fast track projects that researchers are otherwise unable to resource in their own organisation’s infrastructure. A Scientific Advisory Panel (SAP), comprised of experts from academic and industrial fields, is responsible for selecting which projects should go ahead, prioritising those that are deemed to contribute to wider industry goals.

There are two things that everyone on this planet has in common, regardless of age, gender or race: the right to access safe nutritious food and clean water. Whether we’re talking about regulators, contract testing organisations, private industry or academia, everyone is working together to advance the cause of food and water security around the world.

Source: New Food Magazine

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