Nutritional Outlook

Nutritional Outlook, June 2018

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■ NUTRITIONAL OUTLOOK 22 JUNE 2018 Beauty of collagen peptides, Callan-Zamora says, and a placebo-controlled clin- ical study 1 shows that women aged 24 to 50 with moderate cellulite who received 2.5 g of the peptides during the six-month study period saw a sta- tistically signif cant decrease in the degree of cellulite and skin waviness on their thighs, as well as a signif cant improvement in dermal density, relative to subjects taking the placebo. "T is is a truly novel application for collagen," notes Callan-Zamora, "or, in this case, Verisol collagen peptide." Another novel collagen application is the meat bar, which checks two big boxes on contemporary consumers' grocery lists: protein bars and meat snacks. As Eugene Kang, CEO and cofounder, Country Archer Jerky Co. (San Bernardino, CA), points out, "Protein bars are projected to grow 8% from now until 2021, according to a 2017 Technavio report. And the meat snacks category has had incredible momentum, reaching $2.8 billion." So using collagen to add more protein to a snackable meat bar "seemed like a natural f t," Kang continues. Available in cayenne beef, sweet barbecue bacon, and herb-citrus turkey varieties, each 42-g bar contains 15 g of protein, 4 g of which come from collagen peptides. T e meat itself is extra-lean grass-fed beef, uncured bacon, or cage-free turkey raised without antibiotics or hormones, and all other ingredients are suit- ably "natural" to meet prevailing consumer standards. T us, says Kang, "We're tapping into multiple segments while still appealing to the grow- ing number of clean eaters and special dieters following Whole30, Paleo, and Ketogenic." Staying in the bar aisle, NeoCell (Irvine, CA) introduced a pair of vastly more dessert-like collagen cookie bars in coconut chocolate chunk and peanut butter crunch f avors at this spring's Expo West. Each 45-g bar contains 12 g of protein, including some from grass-fed collagen, along with other all-natural ingredients. T e company also debuted a raspberry lemon f avor of its Super Collagen Powder that adds a new twist to the unf avored powder the company launched in 1998. And don't forget bone broth, adds Lisette Van Lith, global director of the Peptan brand from Rousselot (Son, Netherlands). "Collagen-rich foods in the form of bone broth, commonly used in all regions of China due to its overall health benef ts, have also seen growing popularity in the U.S.," she notes. "In fact, bone broth has become one of the key drivers for collagen sales in the U.S. market, with retail sales tripling to $19.7 million in 2016 2 ." For her part, Clardy is bullish on collagen-boosted cof ee creamers, like Vital Proteins' (Elk Grove Village, IL) line of coconut-milk–based Colla- gen Creamers, and she expects to see collagen-containing yogurts and puddings, dairy-based and otherwise, "hitting shelves in the near future." As a mainstream food and beverage ingredient, Clardy concludes, colla- gen may "still have a long way to go. But there's a bright future ahead for the collagen market." References 1. Schunck M et al. "Dietary supplementation with specif c collagen peptides has a body mass index-dependent benef cial ef ect on cellulite morphology." Journal of Medicinal Food, vol. 18, no. 12 (December 2015): 1340-1348 2. Troitino C. "Ancient Nutrition Raises $103 Million from 100+ Investors to Heat the Bone Broth Market." Forbes (March 10, 2018) Kimberly J. Decker writes for the food and nutrition industries from her base in the San Francisco area, where she enjoys eating food as much as she does writing about it.

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