Scientific Literature Review: Protein-rich Breakfast Helps Curb Appetite Throughout the Morning

Research presented at The Obesity Society’s annual scientific meeting in Atlanta shows that eating high protein sausage and egg-based breakfasts curbed hunger throughout the morning, compared with a low-protein breakfast (pancakes and syrup) or skipping breakfast, in 18-55-year-old women.

“Eating a breakfast rich in protein significantly improves appetite control and may help women to avoid overeating later in the day,” said Kevin C. Maki, principal investigator of the study and a research scientist with Biofortis Clinical Research, a Mérieux NutriSciences company.

All of the breakfast meals contained approximately 300 calories and similar quantities of fat and fiber. The protein-rich breakfast bowls contained 30 to 39 grams of protein. Participants completed questionnaires to rate aspects of appetite – such as hunger, fullness, and desire to eat – before breakfast and at 30 minute intervals between breakfast and lunch. A standard lunch meal of tortellini and sauce was served and subjects were asked to eat until comfortably full. Study participants had improved appetite ratings (lower hunger, more fullness, less desire to eat) throughout the morning after eating each protein-rich breakfast, and also ate fewer calories at lunch, compared with the low-protein breakfast and breakfast skipping (water only).


“Acute Satiety Effects of Sausage & Egg-based Convenience Breakfast Meals in Premenopausal Women”  Biofortis Clinical Research, Chicago, a division of Mérieux NutriSciences

University of Missouri’s Department of Exercise Physiology and Nutrition, Columbia, MO

Funding provided by Hillshire Brands

Presented at the Obesity Society Annual Scientific Meeting November 14, 2013


New Professionals – June 2013 summer mixer

Well, I just can’t stop talking about the New Professionals event in June hosted by Annie’s! I don’t know about you, but I have never been to an IFT event that included a make-your-own s’mores bar (featuring Annie’s graham crackers) and a Mac and cheese bar with toppings (bacon, peas, nuts, onions, and more – 2 trays full of options!) Super fun.
Bob Kaake from Annie’s was our gracious host, and he told us all about Annie’s: from the start of the company by Annie herself, and their growth through new products which include salad dressings (my personal favorite is the Goddess dressing) , snack items (bunny grahams and cheddar bunnies), condiments and most recently frozen pizza! We toured Annie’s and afterwards we all enjoyed time in the Annie’s garden.
Annie's product shelf
We had great attendance at this event, and I was very happy to welcome all of the local food science summer interns!
The support for NCIFT New Professionals has been tremendous- we really have a great local food science community here in Northern California. The group continues to grow, with more New Professionals at every event – and we always welcoming to new members! If you are a new professional or know someone who would like to come, please contact me!

Men’s Health

Talking about men’s health week, which started June 10th, reminded me of the various aspects we need to watch to make the best out of our exercise sessions. We exercise regularly and need to watch what we eat or drink. Depending on each individual’s goal, it is helpful to know which foods and/or beverages can help us towards them.

Recently, DuPont Nutrition and Health offered a live webinar titled “The Sports Nutrition Webinar Series: Trends, Science & Opportunities”. Once more, it showed new scientific data supporting that a combination of quicker and slower acting proteins, is the best option for effective muscle recovery after an exercise session. These demonstrated that the quickly digested proteins from soy and whey, combined with the slower digested caseinates, provided the sustained amino acids supply needed for muscle repair and growth.
Please feel to contact your SPI Group sales manager if you would like more information on this subject. We will be happy to assist you.

June 2013-National Dairy Month

June is National Dairy Month and a new campaign by the Dairy Industry is to “Rethink the Drink” asking us to consume more dairy products such as low fat(105 calories per 8 oz serving) or nonfat milk(90 calories per 8oz serving). Sugary drinks like a cola(138 grams per 8oz serving) or a sweetened bottled tea(135 grams per 8 oz sering) are a primary source of additional refined sugar in our diets and worldwide obesity has increased by 82% in the past two decades and on average American consumes 100 pounds of sugar per year!! That breaks down to ¼ pound(113 grams of sugar) per person or 452 calories per day from refined sugar. Wow! Don’t you love numbers!! And when you think about it most canned or bottled beverages are either 12oz. (207 calories for a can) or 20 ozs (338 calories ) not an 8oz serving. We have been Super Sized!!

So why don’t we reach for serving of milk instead of a soda or a juice when we reach into our refrigerator or pick up a beverage at the convenience store? Milk is packed full of nutrients like Calcium and has a lot less sugar(as lactose), and we all know it is better for us than sugared drinks! I cannot speak for others, but unflavored low fat or fat free milk is not very appealing and have less pleasant texture and taste than flavored milks like chocolate which has the same or more caloric content as a regular soda. But there is an answer……..

Food ingredient marketers are studying ways of modifying the texture of fat free milk by adding a soluble fiber like acacia or cellulose gums resulting in a more appealing texture and taste while not increasing the milkfat content. School lunch programs and machine vendors can then provide this healthier alternative and make milks that appeal to kids without the milkfat and additonal calories. However, will a milk fortified with a fiber or coming in appealing flavors still be considered milk and will the dairy industry and consumers accept this type of product?

Contact one of us at SPI Group if you would like more information on dietary fiber.

A Modest Proposal: Increase Dietary Fiber in Processed Foods

Every day I am reminded to consume a baby aspirin to reduce the likelihood of a heart attack. Most of us have things that we consume regularly because of their health benefits such as omega3’s from fish oil or calcium supplements or a multivitamin. But what about dietary fiber? We have all been told that almost all Americans are not consuming enough fiber to obtain the benefits of reducing the risk of cardiovascular disease,obesity and type 2 diabetes. In fact the AI (Recommended Daily Intake) is 14grams per 1000 calories,or 25 grams for women and 38 grams for men while the usual intake averages only 15 grams per day.
So what are the benefits of consuming more foods having more fiber in the form of whole grains,beans,peas,other vegetables and fruits and other sources of naturally occurring fiber? You will likely be consuming foods that are lower in calories and will contribute to the feeling of fullness or satiety.
However, even consuming more whole grains,bean and fruit may not be enough. The modest proposal. Look for foods with added bran or dietary fiber like oat or wheat fiber. These fibers have been refined to increase their dietary fiber content to over 90% and are designed to be added to familiar foods like cereals,breads,tortillas,chips,crackers,and muffins, increasing the per serving quantities by 25 to 30% without affecting taste or texture. As they absorb many times their weight in water, they can replace equal parts of either fat or flour in many baked good formulas while maintaining tenderness and good shelf life and not significantly increasing the cost of the baked good. Like many things we gauge, consuming good quality higher fiber content foods is another way to meet our healthier habits goals.

Contact one of us at SPI Group
if you would like more information on dietary fiber.

What does the ideal supplement consumer look like to you?

What does the ideal supplement consumer look like to you?
•Someone with a personal goal to win?
•Someone who will go out of their way to shop at a store to buy a specific brand?
•Someone who will research products so they buy the right product for their own goals?
•Someone who will spend more money to achieve the above? And spend extra to get it early?

Perf Nutr Sales

39% of sports nutrition consumers always do these things before buying a supplement and annual sales are estimated to be $1.4 Billion to this segment.
Studies prove that 20-25 grams of protein with >1.8 grams of leucine stimulates muscle growth especially after resistance training. 20 grams of soy protein contain 1.6 grams of leucine and in human studies is proven to increase muscle tissue synthesis. Muscles not only get bigger, but they also get stronger.

What about the other 61% of “sports nutrition” users? What do they look like?
•Someone who intends to live a healthy lifestyle
•Someone who aspires to improve their healthy lifestyle
•Someone who seeks a convenient way to reach this goal

It’s known that Lifestyle and Occasionally Active users of sports nutrition products rarely go to a specialty store and we also know that less than 8% of sports nutrition sales are at supermarkets.

Maybe there’s an opportunity for you somewhere in here?

There is an opportunity for SPI Group to show you how to formulate foods and supplements to meet the active consumer’s needs. Give us a call today!

**Data taken from DuPont Nutrition and Health Webinar, “The Sports Nutrition Webinar Series: Trends, Science & Opportunities” on Tuesday, June 04, 2013 – contact us for an invitation to the next presentation

Food Tech Talks: Raising the “Bar”

SPI Group proudly announces our new seminar series, “Food Tech Talks,” a mini seminar series of technical topics for busy food professionals! Our first topic was “Raise the Bar.”
raise the bar
This targeted presentation was designed specifically for people who are developing and marketing bars. The presentation included new research by DuPont Nutrition and Health on syrup and protein interactions that affect bar hardness, shelf life, and consumer acceptance. We had demonstrations of ingredients designed specifically for bar formulation, and tasted a range of bars with different protein levels and flavor profiles.
We are working on a number of other topics, such as “Exploring Savory Systems” and “Market Opportunities for Active Nutrition and Healthy Aging.” Stay tuned for our next Food Tech Talk!

Addendum to Osteoporosis Month Post Blog – PROTEIN IS STILL KING!!

Because muscle mass can be improved with protein, and because bone strength can improve with muscle mass, low fat, low carb diets that are high in protein can improve bone strength. See this excerpt from the April issue of Food Technology, Nutraceuticals – Managing Muscle and Bone Mass:
“Protein. According to the U.S. Dept. of Agriculture’s Calcium and Bone Metabolism Laboratory, “bone mineral density may actually benefit from high-protein diets” if “the diet also meet[s] the recommended dietary allowance of calcium and vitamin D.” USDEC cites a study that indicated that low-protein diets may decrease intestinal calcium absorption and are associated with reduced bone mass in most observational studies (Kerstetter et al., 2003). Another study published online in the Journal of Clinical Endocrinology and Metabolism showed that consuming a calorie-controlled diet lower in carbohydrates and higher in protein primarily from dairy foods combined with daily exercise had a significantly positive impact on bone health in overweight individuals as well as obese young women. The researchers observed that bone health improvements were particularly evident because of the high density of bone-supporting nutrients such as vitamin D, dairy-based protein, and calcium (Rattue, 2011). USDEC also stressed the importance of consuming recommended amounts of dairy foods for bone health. Milk provides a number of nutrients important for bone development and maintenance, including calcium, vitamin D, vitamin B-12, potassium, phosphorus, magnesium, and zinc.”

Contact your SPI Group sales person to attend Solae’s free Webinars being offered in the science behind the awesome nutrition of soy protein. Current topics being presented:
Future Growth Opportunities in Weight Management
The Sports Nutrition Webinar Series: Trends, Science & Opportunities

NCIFT New Professionals Brewery Tour

What questions are you thinking about when you drink beer? Are you wondering where the beer came from? When it was made? And what community do you support by buying the beer? These are the questions that the staff at Linden Street Brewery are focusing on as they brew their craft brews.

The NCIFT young professionals thank Adam and the staff at Linden Street Brewery in Oakland for hosting our recent event!
I loved the location as soon as I drove up – historic 1890’s brick warehouse in the Port of Oakland! The architecture, the original wooden floors – Gorgeous! We had a lovely tour from Andrew Ritter, head brewer at Linden Street. He told us about the rich brewing history in Oakland, and about how their beers are brewed in tribute to styles and brewing methods that originated in the Bay Area during the Gold Rush days.
Andrew was knowledgeable and passionate about his product and his job – very inspiring *and* he answered all of our food science / food technologist –type questions.

We enjoyed samples of all their beers, but the Black lager was my favorite. With a wood fired pizza truck on site, the evening was almost perfect. Pizza and beer, great combination! We were happy to have attendees from a variety of local food companies, and are always welcoming to new professionals who come to an event for the first time! Contact me for more details about the new professionals.

Osteoporosis Month – In Memory of Ruth Ogles

My grandma turned 100 last October, and we celebrated with a big party for her. She is not stooped over and had never broken a hip, arm or leg in her later years. See how great she looks?
Do you know an elderly person who has bad posture or breaks a lot of bones? Maybe you have heard that when an elderly person falls and breaks a bone it can lead to death. In fact it’s the infection caused by the trauma and not the break that can cause death. But brittle bones create these late life problems.

Osteoporosis means porous bones that weaken and can fracture with even minor incidents. 55% of people 50 and older have osteoporosis or reduced bone mass, but you can live a very long time without incident by following a few precautions: exercise regularly including strength training, prevent falls, get bone density tests and take medications if needed.
There is one dietary recommendation – Get plenty of calcium, a major building block of bone tissue and be sure to build strong bones before you turn 50. “Calcium gives bone its hardness and is very important for bone strength.” Aim for 1,000 milligrams of dietary calcium per day if you’re younger than 50 or a man age 50 to 70. Women age 50 and older and men age 71 and older need a total of 1,200 milligrams daily, according to the National Osteoporosis Foundation.

What does this mean for SPI Group’s product developing friends?
•Supro Plus 675 and XT220D soy protein isolates contain 2.8% calcium or 3000mg/100g of product
•Grande Yogurt Powder Y45 and Y50 contain 696mg calcium/100g product
•Grande clear WPI Ultra 9100 contains 380mg calcium/100g product
•Briess Malted Milk Powder contains 325mg calcium/100g product
-Provesta 201 Dairy Enhancer can help your savory dairy products taste great
-Soy lecithin can emulsify your sauces and stabilize beverages to improve creamy mouthfeel
-Briess Instagrains and malt extract can make fortified bakery items taste and look special