From food ingredient to health claim: the science behind what we say

Maaike Bruins is Director Nutrition Science at dsm-firmenich and will lead a breakout session on May 19 during the Young IFFI event, titled ‘From food ingredient to nutritional claim’. In her work, Maaike focuses on translating evidence on nutritional ingredient health effects into tangible opportunities for innovation, claims, and product development in the food sector.

For example, she translates the evidence for vitamin C, D and zinc, the potential population shortfalls for these nutrients, and consumer concerns for immunity into potential food and beverage concepts with science-backed claims. She also explores nutritional ingredient solutions for brain function, both from a cognitive and an emotional perspective, including the role of B-vitamins that allow for health function claims on pack.

When can you make a nutritional claim?
During her introduction to the breakout session, she discusses how scientific evidence translates into health function claims and the conditions under which claims can be made. At the core of this is the level of scientific evidence required. Within the European Union, regulations are relatively strict and conservative, with health function claims subject to EFSA assessment and evidence-based pre authorization before they may be used, whereas in regions such as the United States they are somewhat less stringent. In the US, the burden of proof lies clearly with the food producer/manufacturer: function claims must be substantiated by reliable scientific evidence, relevant for the healthy population, and be truthful and not misleading.

From nutrient premix to product: the role of dsm-firmenich
dsm-firmenich does not develop finished food products itself. Instead it provides food and beverage manufacturers with nutrition ingredients (premixes) that are science-backed, consumer relevant and enable on-pack claims.

Some research areas remain complex, such as the relationship between the gut and the brain (the gut–brain axis), it is an area of strong scientific interest, but robust evidence that consistently supports consumer facing claims is still emerging.

For some ingredients, benefits are already well-established: for instance, caffeine has been shown to support alertness. In addition, evidence shows that omega-3 fatty acids contribute to maintenance of a healthy brain function, while B‑vitamins play a central role in reducing fatigue and improving mental health.

Nutrition and mental wellbeing: a growing focus
The mental health topic is highly relevant, especially as many (young) people are increasingly concerned with mental health and focus. While nutrition is not a standalone solution, it can certainly play a role in supporting cognitive and emotional functioning, provided that the right information is clearly communicated on packaging, truthful and not misleading.

“I won’t be speaking for too long: participants will also get to work themselves, even though there is of course so much interesting to share!”

Young IFFI Event, Break-out session ‘From food ingredient to nutritional claim’
14:45 – 15:45 hrs

Maaike Bruins
Director Nutrition Science dsm-firmenich