Infant formula: in search of perfection

Researchers are trying to develop infant milk that is as close as possible to human breast milk ALTHOUGH infant formula is now considered nutritionally acceptable for infants under the age of one year, its composition is not a perfect match with breast milk, so the nutritional content of infant formula is regularly refined. Most recently the focus has been on the role of prebiotics, which are naturally present in breast milk and have a role in gut health of neonates. Vitamin fortification of infant formula is the industry norm, and now more producers are adding docosahexaenoic acid (DHA), an omega-3 fatty acid that is being linked to better brain development in newborns. Another nutrient of interest is the milk protein lactoferrin, which may have a beneficial role in reducing infections in premature babies. When it comes to infant formula, more parents recognise that favourable intestinal microflora is linked with better immunity and therefore choose products that are enriched with prebiotics, probiotics or both. This is in line with findings by Euromonitor International that the growth of certain functional foods, especially those that are seen to deliver real benefits for a reasonable price, will buck the recession. Functional foods, the fastest growing sector of $713-billion global health and wellness market, will be worth about $278 billion by 2012, a 25% jump over 2007 levels, and second in value to naturally healthy foods ($245 billion), both now and in 2012, according to the market research firm. Euromonitor analyst Ewa Hudson said foods fortified with calcium, vitamin D, plant sterols, omega-3 and probiotics were likely to be considered must haves rather than unnecessary indulgences. Searching for the right prebiotics Oligosaccharides (complex sugars) are present in breast milk at relatively high concentrations and help protect the infant from infections and diarrhoea. J鴕n Dalgaard Mikkelsen said some of the oligosaccharides are believed to be prebiotics. "There are thousands of oligosaccharide structures present in human breast milk and we need to determine which are the most effective," explained Mikkelsen, a professor at Technical University of Denmark (DTU), Professor Mikkelsen heads a research team whose goal is to develop infant formula more closely resembling mothers' milk, and coordinates efforts between the academe at DTU, the University of Southern Denmark, University of Copenhagen (KU Life) and University of Reading (UK), and industry sector participants, Danisco and Arla Foods. The Danish Council for Strategic Research has granted DKK 20 million to university scientists for a project aimed at developing ways to produce the most effective oligosaccharides. Danisco and Arla, as industrial partners in the project, will contribute to the research programme. "We plan to develop a way to produce these oligosaccharides using an enzymatic process that will convert certain kinds of food materials into the desired products," Professor Mikkelsen explained the technical aspects of the project. For its part, Danisco said it is well positioned to leverage its technology platforms in health & nutrition, enzymes and separation in support of developing a sustainable "green" process for the production of this new kind of ingredient for infant formula. "This research aims to develop an enzymatic process to produce some of the key oligosaccharides naturally present in human breast milk. It's a major challenge technically, but it is also a significant opportunity," said Dr Andrew Morgan, chief scientific officer at Danisco. "This is a long-term project, meaning that it is unlikely that a direct commercial outcome can be achieved in less than five years. It is also a risky project, but the university scientists working on this are some of the best, so if anyone is going toVans Old Skool Grise