Welcome to NutriFusion

Whole-food Nutrition
William J.H. Grand

Why the Consumer is Interested in Functional Better for You Foods!

87 percent of American consumers are interested in learning more about beneficial products that can provide a host of health benefits. 1

Top 10 Functional Foods Named By Consumers

(Unaided) 1

1. Fruits and Vegetables, 70% 2. Fish/Fish Oil, 18% 3. Dairy, 16% 4. Herbs/Spices, 10% 5. Whole Grains, 10% 6. Fiber, 7% 7. Meat & Poultry, 7% 8. Tea/Green Tea, 5% 9. Nuts, 4% 10. Vitamins/Supplements, 3%
Source: 2011 IFIC Functional Foods/Foods for Health Consumer Trending Survey

There are functional ingredients in the market!

Look for an ingredient that is Bioactive: eg: offers a nutritional value! It is no longer cool to add foo-foo dust to a product and call it healthy. (Beware of the Class Action Lawsuit Lawyers! Product Example: NutriFusion produces a stable powdered

ingredient containing all-natural whole food nutrients from concentrations of fruits and/or vegetables; this allows nutrients to be added into commercial food products.

Types of Applications Using Functional Ingredients

Breads Pasta Bagels Cookies Energy bars Pastas Yogurts Soups Baby food Cereals Sauces Beverages Powder drinks Salad dressings Breaded chicken Pumped meats Puddings Cakes Muffins Crackers Bread Cheese Chocolate Tortilla chips Tortillas Chips Hash browns Gluten free products Juices Protein Powders Protein drinks Popcorn

Objectives of Functional Ingredients

To supply the complex nutrients and phytonutrients from fresh fruits and vegetables. To not affect taste or functionality of the products it goes into To be 100% natural. (Non Synthetic)

Types of Claims:
1. % of RDI: Such as 25 % of the recommended daily value for Vitamins A, C, D, E, B1, B2 etc. Source claim: Such as rich in antioxidants, excellent source of Vitamins A, C, D, E, B1, B2 etc. Serving Claims: Such as provides the nutrients from 2 serving of vegetables in each serving of pasta.

2.

3.

2 Ways to Use Functional Food Ingredients

Replaces the phytonutrients lost to over processed foods such as orange juice, baby foods, soups, yogurts etc. Adds phytonutrients that never existed in foods such as snacks, cereals, granola bars, pastas etc.

Functional Ingredient Usage

Food processors can significantly enhance the nutritional profile of a wide variety of finished food products Small amounts can be added to processed foods to provide natural nutritional equivalents to servings of fruits and/or vegetables Products containing negligible amounts of nutrients can become significant sources of nutrition Allow all-natural health claims to be made in foods and beverages that people regularly consume without altering the consumers eating habits

Examples: Nutritional Panel: Yogurt

Yogurt Panel:
Based on 112 mg of fruit blend NF powder per 6 oz container.

INGREDIENTS: Non Fat Milk, Strawberry YFB Sugar, Strawberries, Water, Modified Food Starch , Natural Flavor, Red Cabbage extract for Color, Citric Acid, Sodium Benzoate and Potassium Sorbate as Preservatives, Sugar, Modified Food Starch, Cream, Nutrients from Natural Whole Food Concentrate of [Orange, Papaya/Mango, Cranberry, Grape, Strawberry, Pomegranate, Shitake Mushroom], Whey Protein Concentrate, Gelatin.

Types of Label Claims

1. % of DI or RDA*
2. Fruit and Vegetable Serving Claims*

3. Source Claims**
(Excellent source, Good Source, or Source)
* Assumes that sufficient levels of the functional ingredient is used in a food product to allow the above claims * As defined by the FDA CFR 101.9, Section 8 regulations and the USDA RDA guidelines (as of Spring 2010) ** As defined by the FDA CFR 21 regulations

Welcome to

William Grand NutriFusion 404-240-0030

wg@NutriFusion.com WWW.NutriFusion.com