Nutriearth’s insect-based vitamin D3-enriched functional flour, N-utra, has been awarded Novel Food Authorisation status by the European Union (EU).
The ingredient, which has recently debuted on the European market, is suitable for a range of functional food applications.
This includes including energy bars, breads, biscuits, pasta and more.
According to Nutriearth, N-utra contains a range of essential nutrients, including protein, antioxidants, vitamins and minerals, which can significantly enhance the nutritional value of a food product.
To find out more about this new product and how it could impact the nutraceutical industry, Annabel Kartal-Allen spoke with Justine Fretin, Communications Manager at Nutriearth.
Tackling the global vitamin D deficiency issue
Nutrient deficiency poses a significant problem to the global population, as they are often associated with adverse health outcomes.
Vitamin D is no different, with deficiencies being associated with a dampening of the immune response, a reduction in bone health and a reduction in cognition.
With approximately 1 billion people experiencing vitamin D deficiency globally, and around 50% of the global population consuming insufficient amounts of the vital nutrient, there is a clear need for accessible solutions that can assist consumers in getting their daily dose of vitamin D.
Justine believes that N-utra could be the answer: “When thinking about how to combat nutrient deficiency, solutions like N-utra are the new way forward. By integrating essential nutrients like vitamin D3 directly into widely consumed staple foods, consumers can meet their daily nutritional requirements.”
“By enriching common products such as bread, biscuits or pasta with N-utra, manufacturers can help address the global vitamin D deficiency issue — which is essential for the healthy maintenance of our bones, muscles and immunity.”
A clean-label food solution
With many consumers taking a more active interest in their health, both food and nutraceutical brands must step up and create solutions that are both clean-label and functional.
“Our product is natural, and is made through methods inspired by nature. We enrich our raw material with vitamin D3 through a sustainable process that involves no additives.” States Justine.
These characteristics highlight the potential of functional flours in supporting both food brands in the tackling of global nutrient deficiency.
Research-backed and easily integrated
As well as being suitable for health-conscious individuals, N-utra has been proven to be a bioavailable source of vitamin D3.
Currently, the company is unable to disclose the results of these studies to the public, but Justine iterates that “N-utra’s source of vitamin D3 is effectively absorbed by an individual consuming it — ensuring that the nutrient’s health benefits are fully exploited.”
“The vitamin D3 present in N-utra is contained in a natural matrix, acting in synergy with other key nutrients such as proteins, vitamins and minerals, without altering its flavour.”
According to Nutriearth, its vitamin D3 ingredient can be incorporated into functional food products in small quantities, “helping consumers to intake a key nutrient that the body needs to function properly and effectively.”
Reference
1 https://my.clevelandclinic.org/health/diseases/15050-vitamin-d-vitamin-d-deficiency