Benefits of different ingredients vary in the sports nutrition category.
More and more ingredients than just protein are being used in sports nutrition advances. Among the advantages touted by ingredient vendors are extending the shelf life of bars, enhancing the microbiota, and boosting the potency of protein sources. Several novel ingredients were on display during October’s SupplySide West in Las Vegas.
This year, Arla Foods Ingredients, based in Viby, Denmark, introduced Lacprodan BLG-100. The business claims that Lacprodan BLG-100 has 45% more leucine, an amino acid that builds muscle, than whey protein isolates that are sold commercially. To reduce the loss of muscle mass and maintain physical mobility, the substance promotes the synthesis of muscle proteins. In ready-to-drink serving sizes, it permits protein concentrations as high as 23 percent. Powder shakes and transparent RTD beverages are examples of potential uses.
“As a pure ingredient, beta-lactoglobulin (BLG) is a whole new protein category, and one with enormous benefits,” stated Arla Foods Ingredients’ director of health and performance nutrition, Troels Nørgaard Laursen. “With an unrivaled nutritional profile, Lacprodan BLG-100 is a breakthrough in purity. It is by far the natural protein component with the highest leucine content available. Furthermore, it resolves concerns with palatability and applicability, presenting promising prospects in the fields of sports nutrition and medicinal nutrition.
A Lacprodan soft protein bar was available at SupplySide West from Arla Foods Ingredients. The manufacturer claims that because Lacprodan has 50% less stiffness than normal protein components, the bar looks, tastes, and chews like a candy bar with its soft, creamy feel. The bar has fifteen grams of Ulrik Bank Pedersen, head of Arla’s North America and Central America region, stated that each serving contains protein in addition to vitamins and minerals. The bar might remain soft for 18 to 24 months, he continued.
Protein bars may also avoid hardening due to the presence of canola protein components, according to Dustin Cosgrove, vice president of sales at Minneapolis-based Merit Functional Foods. Puratein brand canola protein is available from Merit, which has a 94,000-square-foot plant at its headquarters in Winnipeg, Manitoba. An component with a neutral flavor character that is soluble and stable over a range of pH values is produced using proprietary technology. 90% protein Puratein HS pairs nicely with plant-based bars and has a neutral flavor.
At SupplySide West, Milk Specialties Global, Eden Prairie, Minn., showcased Probev, a clear-in-solution, heat-stable whey protein isolate. In order to give functionality and a robust nutritional profile to a range of applications, proprietary filtration techniques isolate whey proteins in their native form, according toto the business. Probev was showcased by Milk Specialties Global at SupplySide West in a ready-to-drink protein beverage with electrolytes and a cherry flavor.
An accomplice in protein
Nutrition21, located in Harrison, NY, is currently selling Velositol, a proprietary chromium and amylopectin compound. Velositol enhances the effects of branched chain amino acids, whey protein, and plant protein on muscle protein synthesis (MPS). Nutrition21 states that soluble velositol contributes to the maintenance of a healthy blood lipid metabolism.
A Velositol study was published in the Journal of Exercise and Nutrition on June 24. A randomized, double-blind study was carried out on 35 recreationally active men, with researchers from The Center for Applied Health Sciences Division of Sports Nutrition and Exercise Science in Canfield, Ohio, among others. The participants were randomly assigned to one of three groups. Two grams of velositol and fifteen grams of whey protein isolate were ingested by the first group. A second group took in fifteen grams of isolate made from whey protein.
directly to the muscle
NuliGo, a product of Bunge Ltd. of St. Louis, is a product of Bunge Loders Croklaan. Structured medium- and long-chain triglycerides, or structured MLCTs, are able to enter the body’s tissues through the circulatory system. Unlike conventional medium-chain triglycerides (MCTs), which travel to the liver, the structured MLCTs travel to the muscle. By recombining MCTs and long-chain triglycerides (LCTs) to form new structured triglycerides, a process known as interesterification, structured MLCTs are created.
According to Emiliano Rial Verde, PhD, vice president of Bunge Loders Croklaan Nutrition, “we have seen a substantial increase in the prioritization of wellness and physical fitness over the past few years, with people looking for functional ingredients that contribute to enjoying a longer active lifestyle.” “As we continue to pursue innovation, we are pleased to be the We are the first in the industry to give our clients with a functional component that offers a range of advantages not before found in active aging and sports nutrition. This kind of quick energy source that is sent straight to the muscles is entirely novel in these areas.
Bunge Loders Croklaan plans to market NuliGo to clients all over the world. Nuligo is presently marketed in Europe and China, and Bunge expects that after the Generally Recognized As Safe (GRAS) status evaluation procedure is completed in 2022, it will be made available in the United States.
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The impact of the gut microbiome
Read more about how gut health fits into the sports nutrition area at Clasado Biosciences, Reading, UK.
According to Lucien Harthoorn, PhD, R&D director of Clasado Biosciences, “research on the gut microbiome and the function of our beneficial gut bacteria shows that there are real advantages to a better-supported gut, including from a sports and athletics perspective.” “Our ability to perform exercise appears to be influenced by the gut microbiome, which is involved in inflammation, redox reactions, and hydration status in addition to the production, storage, and expenditure of energy derived from diet.”Bimuno, a prebiotic galactooligosaccharide (GOS) ingredient from Clasado, is suitable for use in baked goods, snack bars, supplements, and functional meals and beverages. It is also resistant to heat and acidity.
According to Dr. Harthoorn, “we’re excited to see prebiotic sports health make real waves in 2022.” “Sports nutrition and gut health are both growing, and this convergence can have significant long-term strategic advantages for nutrition and health brands.”
concentrating on younger customers
A 2021 US study from HealthFocus International, St. Petersburg, Fla., found that younger consumers are more inclined to select foods and beverages to enhance their athletic performance. Ages 18 to 29 were the group most likely to say they made food and drink choices to enhance their athletic performance (63%), followed by 30 to 39 (51%), 40 to 49 (48%), 50 to 64 (36%), and 65 and older (28%). Those between the ages of 18 and 29 listed managing weight as their top five exercise goals (58%), followed by building muscle (54%), increasing strength (50%), improving mood (49%), and overall health (46%).
According to a study by Arnhem, Netherlands-based Innova Market Insights, millennials are more inclined to prioritize sports nutrition.