Bob Clark Clarks UK Ltd

Transcription

1 Bob Clark Clarks UK Ltd

2 Clarks UK Ltd Est focusing on Maple syrup then moved into honey, dessert toppings natural sugar syrups (carob & agave) and ambient chocolate desserts Now in % of maple syrup consumed in the UK is Clarks (Kantar) and we have grown the retail maple syrup market by 75% - 14m ( 8m 2008) We don t use white refined sugar in any of our Clarks products but everything we sell is high in sugar

3 Now we are told. Sugar is the new Tobacco There is confusion among consumers given all the different press & nutritionist views - Published scientific studies into this area are limited As a business we wanted to base our response on fact and approached Kings College London to carryout some initial work on maple syrup and carob syrup, with the results to be published in a science journal later this year

4 Nutritional Properties of Maple and Carob Syrup Research Highlights & Future Direc8ves Prepared by: Dr. Cathrina H. Edwards and Prof. Peter R. Ellis for Clark s UK Ltd. Given the time this is a very brief highlighted version of the report

5 About Maple

6 About Carob: Processing and Products Fruit (pod) Husk Pulp Seed Pulp Drying 90% 10% De- seeding Seeds Grinding Carob powder ExtracEon Insoluble carob pulp fibre Boiling Carob syrup Locust bean gum Carob bean flour

7 Sources of Sweetness Sources of Sweetness Natural Ar8ficial Other Suc Sugar (g/100g as is) Glucose 30 Sugars - Glucose - Sucrose - Fructose - Lactose Fructose Polyols - Sorbitol - Xylitol - MalEtol - Pinitol Aroma8cs - (Alkyl)pyrazines - Carbonyls - Phenolics (Vanillin) - Acesulfame K - Aspartame - Saccharin - Sucralose Fru Glu Pinitol Vanillin Aspartame Sucrose

8 Glycaemic Index of Maple and Carob Syrup Glycaemic Index glucose syrup white sugar brown sugar honey HFCS- 55 HFCS- 42 Golden syrup measured GI TheoreEcal GI Measured Glycaemic Index of maple syrup is lower than the theoreecal (calculated) value Maple syrup fruit- up Premium maple (35%) + carob (65%) Is something influencing the digeseon, absorpeon and/or metabolism of sugar?

9 Main Findings: Fructose, polyols and gut health FODMAPs ~ Fermentable Oligo-, Di-, Mono-, saccharides and polyols, e.g., fructose, lactose, fructans, galactans, sorbitol Principles of the FODMAP- diet FODMAPs can be poorly absorbed in the small intesene, osmoecally aceve, and/or fermented rapidly by bacteria in the colon, leading to abdominal discomfort EliminaEng FODMAPs eases gut symptoms - - IBS affects 10-20% of people (NHS) 75% success rate in IBS paeents à Role of Maple Syrup? - AlternaEve to HFCS, honey, polyol- based sweeteners

10 Carob Main Findings: Pinitol (a phytochemical) Pinitol~ Methylated derivaeve of D- chiro- inositol, which is part of inositol phosphoglucans (IPG) that are mediators of insulin aceon (e.g., glucose clearance) Role in insulin signaling Does it improve glycaemic control?

11 Summary of Beneficial and Adverse Effects Beneficial Effects ü Some vitamins and minerals present ü Phytochemicals ahenuate blood sugar, insulin and cholesterol ü Low- medium GI ü Complex flavours ü Maple is a suitable sweetener for a low- FODMAP diet Adverse Effects Phytochemicals may limit absorpeon of vitamins and minerals Phytochemicals may be toxic at high doses (unknown safe limit). High in sugar Risk of dental caries Carob contains polyols that are not well- tolerated by many on the FODMAP diet

12 Further Experimental Work GI studies comparing maple/carob syrup to other sugars/ sweeteners, coupled with laboratory characterisaeon studies to understand the reason for lower than expected GI- values (e.g., pinitol) Sensory studies to understand complex flavour and poreon size. Phytochemical studies to beher understand the properees of idenefied phytochemicals of interest to health, stareng in the lab and working towards human trials. Phytochemical and nutri8onal profiling of products from different maple/carob varieees, regions and seasons over a prolonged period (several years). Tolerance studies of maple syrup compared with honey etc. in individuals with diagnosed IBS and/or fructose malabsorpeon.