The food industry has as main goal to manufacture safe-to-eat foods which, in itself, fosters overall health. Nevertheless, today we will focus on the ways in which the industry keeps reinventing itself in order to promote metabolic health.

According to the WHO, health is not limited to the absence of disease or illness but it implies a state of balance and well-being. In this sense, metabolic health refers to a balance and proper functioning of metabolic processes, including the regulation of sugar in blood, fat metabolization, protein synthesis, and energy use of the body.

Consequently, an adequate metabolic health will prevent the occurrence of diseases like insulin resistance, type 2 diabetes, obesity, cardiovascular diseases, among others related to the metabolism.

Someone with good metabolic health has stable sugar, cholesterol, and triglyceride levels, which are kept within a healthy range. Additionally, this allows for the body to efficiently use the energy obtained through food.  Still…how does the food industry influence metabolic health?

Given a rise in obesity, type 2 diabetes, and other non-communicable chronic diseases, the industry has focused on developing products which foster better metabolic health and help to prevent some diseases or provide alternatives to those who already suffer them.   

The food industry increasingly has to face challenges to meet the specific needs consumers have when it comes to metabolic health. These innovations are changing the way in which we decide what to eat and the impact it has on our bodies.

Here are some trends and innovations the food industry offers to protect metabolic health:

1. Fortified Foods
2. Functional Foods
3. Low-Sugar Foods
4. Food Technology
5. Food Analogs

Fortified Foods

This practice dates back to the 1920s. Iodized salt was one of the first fortification strategies applied as a public health measure to address iodine deficiency in the population.

Later on, in 1930, milk started to be fortified with vitamin D–a practice first used in the USA aiming at the prevention of rickets.  A decade later, also as a public policy, wheat flour was now fortified with iron and vitamins–which prevents anemia–mostly in countries with high rates of cereal intake.

Food fortification has now expanded to a wide array of products of mass consumption to address specific deficiencies and improve public health. In so doing, we can now access an endless number of fortified products with a variety of vitamins and minerals such as folic acid, calcium, vitamin A, vitamin C, to name a few.

A proper diet–that is one which is varied, safe, complete, balanced, sufficient, and suitable–should be enough to receive all the nutrients needed and maintain good health. However, due to poor eating habits, people don’t always obtain the nutrients necessary in the right amounts.

Therefore, fortification is a strategy that contributes to preventing or alleviating nutrient deficiencies through food technology. Regulatory agencies set forth clear guidelines on food fortification; this contributes to the consumption of nutrients which are not being eaten in the amount and frequency advised.

Functional Foods

Numerous scientific papers have proven some foods bring benefits beyond basic nutritional needs. Such is the case of foods rich in soluble fiber–they can keep glucose levels in blood under check and improve the metabolization of lipids.

Functional foods contain available biologically-active components that help improve specific bodily functions, prevent non-communicable chronic diseases, and foster overall wellbeing. Distinctively, they bring benefits to digestive health, control of sugar in blood, at the same time they support cardiovascular health and strengthen the immune system.

The food industry creates products including said components, offering a wide range of them that adapt to the likes and nutritional needs of multiple populations. For instance, foods with probiotics, prebiotics, and fiber further a healthy gut microbiota, improve digestion, and prevent digestive issues such as constipation and bloating. Foods which strengthen the immune system are rich in vitamins, minerals, and antioxidants.

Today it isn’t hard to find skimmed or low-calorie yogurt, freeze-dried berries or frozen broccoli–food products which support the betterment of the immune system and bring additional benefits to health.

More examples of functional foods are those designed by the food industry to stabilize sugar-in-blood levels, such as oatmeal and options added with inulin. Other ones contribute to heart health, which is the case of foods with added Omega-3 fatty acids–present in dressings, fresh eggs–or fortified products with plant sterols.

Reading labels of packaged products might help the consumer make informed decisions on the benefits they need for proper metabolic health through the intake of functional foods. 

In the same vein, food processing might favor some phytochemical compounds which become active and provide additional health benefits–lycopene in cooked tomato or flavonoids in green tea, to name just two that protect the body against chronic diseases.

Low-Sugar Foods

Nowadays people are more aware of the risks linked to an excessive intake of sugar and refined carbohydrates. As a result, many food companies offer healthier options like the use of sweeteners, food products rich in fiber, or alternative products made with wholemeal flours or whole grains from different plant sources.

Consumers increasingly look for products that help having a healthier lifestyle by reducing sugar in their new formulations. Nonetheless, food and beverage manufacturers face more complex technological challenges (product reformulation, achieving clean labels, etc.) to offer consumers the products they want without sacrificing their sensory quality and shelf life.

Food Technology

Technological advances focus more and more in protecting heat- and moisture-sensitive ingredients as probiotics. These technologies ensure the availability and functionality of said components through technologies like microencapsulation or non-thermal technologies (pulsed electric field, ultrasonication, cold plasma, high pressure, irradiation, among others).

These technologies also may potentially reduce energy use during food and beverage processing and packaging. What’s more, they are particularly suitable to efficiently preserve bioactive compounds present in foods.

Although these technologies aren’t the most common in the food industry, consumers can now find options like vegetables, sea products, and even guacamole, that have been treated with these alternative technologies.

Food Analogs

Plant-based foods have gained popularity among consumers not only because of the health benefits resulting from following a diet rich in plant-based foods but also due to the environmental protection they imply.

In broad terms, these products tend to have better nutrient profiles in comparison to conventional food products, which might benefit metabolic health.

The food industry continuously offers new and more food-analog alternatives as burger patties, desserts, and dairy products. Prototype development, ingredient selection, processing, and packaging are challenges faced by those in the industry aiming at meeting market trends. Some attempts at offering products with acceptable sensory features have been successful; all the same, one of the major limitations to overcome is to emulate the nutrient profile of analog foods.

As to protect metabolic health, it is necessary to adopt healthy life habits–including proper diet and hydration, constant physical activity, and a stable and healthy body weight.

The options resulting from the development of new products focused on improving or protecting metabolic health help us make informed decisions regarding food and keep a healthy lifestyle in the long run. 

Expert guidance, label reading, and regular checkups will allow for a timely monitoring of metabolic markers and, consequently, staying in good shape.

References

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La importancia de la reducción de azúcar en la industria alimentaria. (2021, 13 abril). The Food Tech Medio de noticias líder en la Industria de Alimentos y Bebidas. https://thefoodtech.com/nutricion-y-salud/la-importancia-de-la-reduccion-de-azucar-en-la-industria-alimentaria/

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