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By Rene van Hoorn

Meal (replacement) shakes and ALA have become increasingly popular in recent years. They act as a convenient and quick alternative to traditional meals. Building a healthy meal (replacement) shake is not that easy though. One of the reasons is that these products typically contain a blend of macronutrients, vitamins, and minerals. Designed in a way where they provide a balanced and nutritious meal. However, the regulatory landscape surrounding these products is constantly evolving. Therefore, manufacturers must stay up to date with changes in order to comply with the law.

One recent regulatory change in the European Union concerns the inclusion of alpha linoleic acid (ALA) in meal replacement products. ALA is an essential fatty acid that the body cannot produce on its own and must be obtained through diet. It is found in plant-based sources such as flaxseed, chia seeds, walnuts and canola oil.

Changing regulation on Meal (replacement) shakes and ALA

On August 30th 2022 the European Commission published regulation EU-regulation 2022/2182 on requirements for total diet replacement for weight control. This new regulation on diet replacement products amends (EU) 2017/1798.

The original delegated Regulation (EU) 2017/1798 explains that a total diet replacement for weight control can be named as such when it contains at least 11g linoleic acid and 1,4g alpha-linolenic acid for the total daily ratio. The new implemented regulation states only a requirement for alpha-linolenic acid. Requiring it to be a minimum of 0,8g per day. It shows how the EU committees values the importance of Omega 3 over Omega 6, though no (upper) limits for Omega 6 have been defined.

Health benefits associated with ALA

Meal (replacement) shakes and ALA is a significant combination because of the potential health benefits associated with this nutrient. ALA has been shown to have a positive effect on cardiovascular health by reducing the risk of heart disease. It has also been linked to improved brain function though many researchers point to the long chain omega 3 DHA rather than ALA. On both formats health claims are available to use.

One of the most well researched areas on fatty acids is that of the balance between omega 3 and omega 6. Which for most general consumers comes down to the ratio between Linoleic acid (LA, omega 6) and ALA. In the diet of some consumer groups this ratio has been seen as high as 25:1 (LA:ALA). Scientists believe this is unhealthy because overconsuming LA can lead to inflammation, which may form the foundation for many diseases found in the western world. Current beliefs are that a ratio of 4:1 is LA:ALA is probably best, a ratio that our hunter-gatherer ancestors also ate.

So LA is not bad for you per se, but like with everything it has to be proportional to our body’s needs. Otherwise you might suffer from things like inflammation.

Building a healthy meal (replacement) shake

Manufacturers of meal replacement products must take steps to ensure that their products comply with the new regulations related to ALA. This may involve reformulating existing products to include the minimum required amount of ALA or developing new products that meet the new requirements. We believe this is more than simply lowering the ALA content from 1,4 to 0,8g per day. It is probably the best time to re-evaluate the macro nutrients and fatty acids in the formulation as a whole. So that the combination of Meal (replacement) shakes and ALA becomes as powerful as it can be!

 

Fat no longer the devil

In the last two decades the body of evidence that saturated fatty acids are one of the main causes for heart diseases is being challenged. New science looks at LA combined with overconsumption of cheap carbs like glucose syrup, starched and maltodextrin leading to higher risks of cardiovascular issues. High fat low carb diets became immensely popular and guided many consumers to new eating habits that made them lose weight and feel energetic at the same time.

It is evident from the number of brands across the globe that the focus on low carb shakes has been a great market success. These have outgrown the traditional (and regulated) meal replacement shakes and are high in healthy fats, contain high quality protein & fibers and have low(er) amounts of carbohydrates. Usually these are also high in ALA, far beyond the 0,8g per day as in EU-regulation 2022/2182.

Sources of ALA

In conclusion, whether your brand has a meal replacement, and you need to adhere to the latest EU regulation, or you have / are building a low carb meal shake. A good source of ALA is a necessity and for these product types it needs to come as a powder!

But what makes an ALA source high-quality? Our thoughts:

  1. It needs to be rich in ALA (g/100g).
  2. It needs to have a proper shelf-life.
  3. It needs to have a low omega 6 content, preferably LA:ALA < 4:1.
  4. The powder needs to be mixable with your other ingredients.
  5. It needs to add creaminess, have good dispersibility and no off-flavours.
  6. It needs to be available to the market in significant quantities.
  7. It should not add sugar to the product.

Flax and chia may be the source of oil to go to, as these are very high in ALA. Unfortunately they form issues in terms of oxidation and go rancid quickly. Canola (sometimes also called rapeseed) may just be an ideal solution. As it contains significant amounts of ALA and is in good balance with LA (<4:1 LA:ALA). Canola oil is also a stable oil due to high amount of Omega 9.

To make a powder, most producers use one of three systems. A 1) glucose-syrup / caseinate system, 2) a glucose-syrup / Modified starch & Maltodextrin system or 3) (our favorite) a Gum Arabic system. It has to be mentioned that ingredient suppliers have found creative names to disguise sugars. For example, by naming ingredients Corn Syrup solids (= 100% glucose) or by simply not labeling these at all. Our favorite, gum Arabic, prevents the addition of unwanted glucose to the meal (replacement) shake. In addition, it adds soluble fibers that can help support gut health.

Conclusions & ideas

The new regulations related to ALA in meal replacement products represent an important development in the regulatory landscape for these products. Manufacturers of meal (replacement) products must take steps to ensure compliance with the new requirements. While at the same time consider the broader implications of including ALA in their products.

At Lus health Ingredients, we feel that a gum Arabic-based Canola oil powder is the best product one can use to (re)formulate a meal (replacement) product. Since it has a long shelf-life, contains relevant amounts of ALA, adds no carbs or sugars and gives creamy benefits to the final consumer.

Curious to finds out more about our Canola oil powder?

We are launching next month! If you want to request a sample, a specification or perhaps want to secure material from our first production, send us an email on info@lusingredients.com

Do you want our R&D team to help you combine Meal (replacement) shakes and ALA (and perhaps palm free MCT). Let Lotte know on lbrabander@lusingredients.com, she will make prototypes in our application lab that may surprise you!

The story of vitamin D starts with something that anyone born before the 80’s has probably suffered through once or twice. Depending how strict your parents were. Back in those days -and way before that - people used Cod Liver oil as a main supplement of vitamin D (and A). Horrific taste, utterly fishy and extracted from the livers of Cods caught in the Atlantic. I applaud anyone who was able to put up with this for more than 5 days. Cod Liver oil is currently still available today, but is highly refined, thereby losing the vitamin A & D, making it a popular oil in the first place. If you find a Cod liver oil with Vit D, it is added afterwards. 

Today the main source of Vitamin D(3) is still animal based, though not many like to talk about it. I am not surprised. It is made from lanolin. Lanolin? Say what?

Lanolin is the wax from sheep wool. Yes, the greasy stuff sheep make to protect their coat and make it water proof. Don’t look up pictures on the web, you may lose your appetite. Lanolin is extracted from wool and intensely refined.  After refining the sheep-grease and subsequent crystallization it is UV treated to produce vitamin D3 our sun-deprived bodies so desperately need. Is this really what we want?

Plant-based Vitamin D

Or would we rather use the plant-based Vitamin D3, made from Lichen?  Yes it does rhyme with kitchen, and no you normally won’t find that there. Lichen is a symbiotic moss that effectively makes the building block of vitamin D3. A moss also known as Reindeer Moss. Yes the stuff they eat! 

Clean and pure, no wool involved. UV makes sure the last step of conversion can take place, ready for you to reap the benefits. Feel good, be Good.

Want to know more about plant-based Vitamin D3 soft gels and current SUMMER DEAL?

Contact (L)us at info@lusingredients.com

Today the third and last part of my series on Astaxanthin & Sports. In the last 2 parts I discussed the basics of both
& of exercise as well as some recent studies on sports nutrition and mitochondrial function. 

In this part I will try and put the learnings from all studies in chapter 2 (and more) together the look at potential underlying mechanism. After all, it is the question that drives us… what is the matrix?  why would an antioxidant, like Astaxanthin, improve power, speed and endurance levels?

Let’s get started!

ASTAXANTHIN – DUAL FUNCTION

As was mentioned in the beginning of this blog exercise creates reactive oxygen species (ROS).  And, as could be expected from a strong antioxidant like astaxanthin, it decreases oxidation parameters, as can be shown in the figure below. Young dogs were repeatably trained over the course of 8 and supplemented with Astaxanthin. The protein oxidation level after the first training was set as 100%. Now, as can be expected from a well built up training the body starts to cope better with ROS and after 8 weeks protein oxidation is at 87% of the first training, but insignificant. Astaxanthin, however, did significantly reduce protein oxidation which might be a hint upon faster ROS recovery after training.

This is important for athletes: Faster recovery helps increase training frequency and this will lead to a more effective increase in fitness & muscle building. More interesting than the antioxidant effect is something that blew my mind…….

In the same study with the dogs the Astaxanthin group was shown to have a significant increase of nearly 10% ATP. Yes ATP! Energy!! This is critically important and confirmed also by other studies in rats and humans. NOW the impact shown in the randomized clinical trials with humans make more sense. With 10% more energy AND more training capacity (quicker recovery) astaxanthin gives a basis for a real UPGRADE in the metabolic process that is the foundation of our energy management. That should be interesting to all of us and of particulars interest in sports.

So what could be the mechanism behind the ATP increase?

POTENTIAL MECHANISMS EXPLAINED

Due to the molecular nature of astaxanthin, it can easily integrate into cellular membranes, also that of mitochondria. Studies have shown that inn mitochondria, astaxanthin has been shown to positively influence the electron transport chain, responsible for the ATP production specifically, complex III. It seems to function as an accelerator, a catalyst almost of the electron transport chain.

Next to this, the presence of the antioxidant directly at the site of free radical / electron production gives immediate protection. This thinking is summarized in the figure below.

Exercise creates the need for more energy output, driving mitochondrial ATP production. With Astaxanthin uploaded in the mitochondrial membrane (takes 4-6 weeks of supplementation with 4-8mg), the electron transport chain produces 10% more energy - in all 3700 mitochondria - in every muscle cell. With the increased energy output, mitochondria will normally also have a higher ROS production leading to more stress to the body and longer recovery periods. With Astaxanthin at the site of ROS production it will work in coherency with the bodies own free radical defense mechanism and recover quicker.

From a biological perspective this absolutely makes sense, at least to me. It mimics perfectly how leaves produce their energy and how they protect their chlorophyll. In leaves chlorophyll is accompanied with (keto) carotenoids as violaxanthin to optimize photosynthesis. Could it just be that Astaxanthin & Mitochondria are the mammal equivalent to the system as seen in leaves? I believe so and it will not be a surprise to most readers that I personally and many around me take astaxanthin on a daily basis.

This ingredient has also been shown to enhance eye health, decrease (joint) inflammation and to be beneficial to the skin. I personally hope you enjoyed reading this report, know that any feedback is welcome! 

Do you want to find out more about Astaxanthin? its role in sports nutrition or other areas? Please contact us

Want to download the full report as a PDF? click here

We have probably all taken them. Soft gels. Weather beautifully transparent, colorful or opaque it is the main choice for most fat-soluble ingredients like Vitamin D, Omega 3, Krill oil and more. Few people realize where this gelatin is made of. It is not a pretty story. 

What about gelatin?

Gelatin is made from the bones and skins of animals like pigs & cows. Generally considered as animal by-product coming from your local slaughter house, it is collected, refined and applied in many products. Gummy bears? Yes. Gelatin Pudding. Oh yes!
99% of all the worlds soft gels? You better believe it.

The alternative: vegan soft gels

There are better choices. So much better. Simpler, cleaner, animal free. Take our vegan soft gels, which made functional plant based ingredients! No E-numbers, no chemicals, gluten free, an all-natural vegan solution with similar functionality as the slaughter house by-products.

Want to know more about the products from LUS? Check them out here.

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