Satiety - The Latest Trend in Weight Management?
As instances of obesity continue to rise, the food and drink industry is increasingly focussing on the potential for satiety-enhancing products as well as other ingredients to assist in weight management.
09/10/08 Wim Calame, Director Science, Clinical Trials and Statistics from the Kerry Group Nutrition Technical Centre, and David Carr, Technical Manager, Kerry Ingredients Ireland, are both on a panel of leading expert speakers at the upcoming Leatherhead Food International one day conference. The main theme of the conference is Satiety, at which Kerry is one of the main sponsors; it takes place at Leatherheads offices in Surrey on Tuesday the 7th of October.
As instances of obesity continue to rise, the food and drink industry is increasingly focussing on the potential for satiety-enhancing products as well as other ingredients to assist in weight management. Foods ability to create a fullness feeling and its ability to delay how long it takes hunger feelings to return, is key for the industry. The focus of this one day conference is to inform on the benefits of some of the ingredients and to hear from the leading experts on key findings from their research.
Key topics that will be discussed on the day will cover the role of appetite in weight management, the perceived and physiological effect of dietary proteins and peptides on satiety and guidelines for making claims on satiety and weight management foods. In his presentation Wim will discuss measuring satiety and the development of satiety improving compounds and David will present on innovative ingredients. In addition to the talks Kerry will also have a table-top exhibition space at this event.
Kerry Ingredients & Flavours has performed extensive research on Emulgold focusing on its health and nutritional benefits. From this research Emulgold has been identified as a clean label ingredient with functionality in the areas of prebiotic and satiety providing effect. Two major human intervention studies have being conducted on the satiety providing effect of Emulgold. One study performed by Clinical Trial Management (Maastricht, The Netherlands), demonstrated that when Emulgold is consumed at certain levels a reduction in energy intake can be expected. These results were confirmed in a second larger study performed by Leatherhead (UK). A major human intervention study on the prebiotic effect of Emulgold has also been performed (Calame, W et al, British J. Nutrition, 2008). In this study Emulgold was demonstrated to have a positive effect on the beneficial bacteria in the colon and furthermore that Emulgold (at like for like dosage levels) is equal and in some cases superior to Inulin as a prebiotic fibre.
These studies clearly demonstrate the wide ranging potential of Emulgold as a nutritional ingredient. It has the ability to reduce energy intake after consumption and at the same time provide a stimulatory effect on the beneficial bacteria in the colon. Kerry Ingredients will continue to pursue further research on Emulgold relating to its health and nutritional benefits
At Kerry our technological competencies, applications capabilities, extensive pilot facilities and in-dept insights into nutrition market categories enables us to provide an array of value-added ingredients specifically designed to meet your needs.
