28/08/2007 - A US study presented last week claimed to establish a link between high fructose corn syrup and diabetes, particularly in children - but researchers say a compound found in tea could reduce the effect.

High fructose corn syrup (HFCS) is a liquid sweetener containing fructose and glucose that is commonly used in food and beverage products. But it is perhaps most closely associated with non-diet soft drinks, high consumption of which has been implicated as a possible contributor to obesity.

The study, which was presented at the meeting of the American Chemical Society, claims to have established a link with diabetes that they say had previously been suggested by some researchers.

Chi-Tang Ho, PhD, of Rutgers University, analysed 11 different soft drinks and found "astonishingly high" levels of reactive carbonyls. These compounds - thought to cause cell and tissue damage - have been linked to diabetes since diabetics have higher levels in their blood.

The researchers say these reactive carbonyls are associated with the unbound structure of the fructose and glucose molecules. They are not found in table sugar, in which the fructose and glucose components are described as "bound and chemically stable".

Interestingly, Ho and his team found that adding epigallocatechin gallate (EGCG), a compound found in tea, to the drinks reduced the levels of reactive carbonyl species in a dose-dependent manner.

This finding could be worthy of consideration by drinks companies, as major players including Coca Cola and Pepsi Co are balancing out their soft drink offerings with products that have a healthy spin.

Green tea, which has a high content of EGCG, has emerged as a beverage attracting a high level of consumer awareness.  Traditionally drunk in Asia, it is now commonly available in a ready-to-drink cold format.

According to a recent report from Datamonitor, green tea sales have grown substantially in the US. The market grew from €18m ($119m) in 2001 to €116m ($160m) in 2006, but such growth in Europe was not as apparent.

The Rutgers HFCS study has not been published and the full methodology and data have not been seen by FoodNavigator.com. But their communication has reignited debate over an ingredient some see as being unjustifiably demonised - and others regard as a contributor to major lifestyle diseases.

The American Beverage Associate responded to coverage of the study, saying "There is absolutely no unique link between soft drinks sweetened with HFCS and diabetes, in children or adults.

In fact, it is a stretch of the imagination to link the laboratory findings of this unpublished in vitro study with the occurrence of diabetes in humans."

The problem, says ABA, is that such a chemical analysis does not take into consideration human digestive and metabolic processes.

"The researcher's findings simply cannot be extrapolated to people," said ABA scientific consultant Dr Richard Adamson.

Reactive carbonyls are also found in orange juice and coffee, Adamson said the techniques used may have been affected by the presence of acidity and carbonation. 

"There is nothing unique to HFCS."

He added: "All beverages, including those sweetened with HFCS, can play a role in a healthy and balanced lifestyle when consumed in moderation and in conjunction with regular physical activity. 

Singling out any one food, beverage or ingredient as a unique cause or contributor to diabetes is simply not supported by science." 

bevaragedaily.com

15/12/2006 - The growth rate for beverages following trends towards healthy, natural and single portion drinks is set to continue, claims Wild.

The German firm said that market share for new beverage developments has grown to 13.2 per cent in Europe, and looks set to continue.

Furthermore, the trends driving the non-alcoholic drinks sector are, specifically, healthy nutrition, naturalness and single portions.

"The use of juices from superfruits like pomegranate, mangosteen, cranberry and bilberry and their naturally high content of antioxidants fit in very well with the concept of healthy nutrition," said Fabiana Matucci,  senior vice president of the German firm's strategic business unit for beverages, who outlined future beverage opportunities to mark the company's 75th anniversary.

"In addition, consumer desire for natural products has pushed the industry to use natural ingredients, including natural flavours and colours."

Finally, Matucci said that the trend towards small packaging units started years ago within the dairy industry and is now conquering the beverage industry.

"One-shot natural fruit drinks are the ideal healthy drink between meals for the young modern consumer at home or on the go," she said.

Following on from these three key trends are number of identifiable sub-trends. One of these is the established move towards low sugar concepts and fruit sweeteners.

"Product developers will be required to look even more closely at the issue of sweetening drinks in the future, as European governments are actively concerned with the topic of healthy nutrition and corresponding laws containing restrictions for trade and industry," said Matucci.

Fruit sweeteners such as in Fruit Up developed by Wild and a low glycaemic sugar developed by New Zealand firm Horizon Science are designed to help in the development of low glycaemic index beverages. Wild claims that Fruit Up guarantees a GI of 34 for a beverage.

Some analysts believe that the growing popularity of the Glycaemic Index (GI) diet has also boosted demand in other food sectors, such as for oat-based products, which have a naturally low GI.

The interest in the GI of foods and the digestibility of carbohydrates has increased considerably in recent years. A number of studies suggest that a low GI and slowly digestible carbohydrates can contribute to the prevention of obesity and diabetes.

The glycaemic index measures how quickly certain foods release carbohydrates into the body, which then raise consumers' blood glucose levels. High GI foods cause blood sugar levels to rise more rapidly.

In addition, Dr Erik T Donhowe, vice president of Wild Flavours beverage & flavour business unit in the US, recently identified five trends as the key growth engines in the USA.

These were health & wellness concepts, organic products, healthy kids concepts, energy drinks as well as alcoholic beverages that have a healthy appeal by including fruit juices.

beveragedaily.com

bevnet.com

Carbonated beverages no longer dominate soft drink sector

The days of carbonated soft drinks dominating the beverage category may be drawing to a close, according to a leading industry analyst, who claims that the next generation of adults is turning its back on calorie-laden, fizzy drinks. Morgan Stanley analyst Bill Pecoriello predicts that carbonated soft drinks sales in the U.S. will fall 1.5% a year in the next five years, twice the rate of decline in 2005.