LAS VEGAS, Nev. (PRNewswire) — Today at the Institute of Food Technologists (IFT) Food Expo, Cargill announced an opportunity for food and beverage formulators to use glucosamine in products targeted to Generation Y consumers (broadly defined as people born between 1977 and 2002 in the United States). This opportunity is based on recent consumer studies about functional foods and glucosamine from the Natural Health Institute (NHI), and new science being conducted at The Scripps Research Institute in La Jolla, Calif., regarding glucosamine's role in maintaining joint health.
According to the most recent NMI Health and Wellness Study, Generation Yers believe in the benefits of, and are willing to pay a premium for, functional foods. The study also indicates that most consumers are using functional foods, with Gen Y reporting greater increased usage compared to the total.
"The NMI study details that 59 percent of current Gen Y users of glucosamine use it to maintain general health," said Chuck Ray, technical services manager, Cargill Corn Milling. "Emerging science supports an opportunity for glucosamine to appeal to younger consumers, especially when incorporated into great-tasting foods and beverages."
In addition, Cargill is currently supporting novel research at The Scripps Research Institute to better understand the science behind glucosamine's role in joint health. Preliminary findings indicate that glucosamine may help to support healthy aging in the joints through the activation of autophagy, one of the main cellular "housekeeping" mechanisms. Autophagy is a critical mechanism in maintaining cellular health in joints and other tissues throughout the body, and while more research is needed, initial results show that glucosamine activates autophagy in cell culture and animal models.
"Gen Y, with an estimated $3.4 trillion in buying power by 2018,* tends to be very proactive when it comes to their health," said Ray. "This science is helping us understand how glucosamine may play a role in maintaining healthy joints. Cargill's Regenasure® glucosamine is the perfect solution to incorporate into functional foods and beverages targeted to the 80 million Generation Y consumers."
Regenasure® glucosamine is the only U.S. produced, Generally Recognized As Safe (GRAS) glucosamine commercially available. Because it is not derived from shellfish, it is vegetarian, non-allergenic, certified Halal, kosher pareve and kosher for Passover.
Additionally, as the only western producer of glucosamine, Cargill uses its own patented fermentation method to produce its product at a plant in Iowa – ensuring excellent quality control. Because it is produced from biomass on site, it is not exposed to the potential contaminants, environmental impact, or seasonality of supply related to shellfish.
Visit the Cargill website for more information about Regenasure® glucosamine at www.regenasure.com. For additional information around the science and potential of using Regenasure glucosamine in your products, please contact Mike Fleagle, Cargill brand manager, at (630) 505-7326.