Formulating With Green Foods

Ask any food formulator what their favorite color is, and they'll most likely say "green." Green foods, often known as superfoods, are making waves in both the dietary supplement and functional foods markets. Rich in chlorophyll, vitamins, minerals, amino acids, soluble and insoluble fibers, digestive enzymes, essential fatty acids (EFAs) and phytonutrients, green foods pack a nutritional wallop on their own and can help boost the nutritional profiles of beverages, energy bars, confectionery, cookies and frozen desserts.

"The benefits of eating green foods are varied, and largely dependent on the overall diet of the person eating them. For those who are generally deficient in green vegetable intake, green foods offer a convenient way to get the nutrients we would normally get from spinach, large green salads, broccoli and the like," said Steve Dinneen, marketing manager, PINES: The Wheat Grass People. Dinneen added green leafy vegetables are recommended for everything from digestive health to maintaining healthy blood sugar levels to possibly reducing the risks of some cancers.

Bob Capelli, vice president of sales and marketing, Cyanotech Corp., concurred, noting, "Green foods are the most natural way to get a huge amount of nutrients in a small amount of food. The nutritional profile of most green foods far surpasses other foods and supplements; for people who want to stay away from synthetic multivitamins, green foods are an excellent way to get concentrated nutrition to maintain your health."

Green foods can be any green food-based material, including green vegetables, cereal grasses (wheat grass, barley grass, oat grass, alfalfa grass) and algae (spirulina and chlorella), explained Jeff Wuagneux, CEO, RFI Ingredients. "[Green foods'] composition depends upon which type of green food you are talking about. However, all green foods contain chlorophyll, which is linked with numerous health benefits." He added green foods often contain higher levels of vitamins, minerals and other phytonutrients, such as carotenoids, than other food sources. "For those who have trouble eating their recommended servings of vegetables, green food-based supplements can provide many of the nutrients from fresh vegetables."

Chlorophyll, a green pigment found in plant cells, is essential to the process of photosynthesis. Chlorophyll's ability to enrich the blood, detoxify the body and reduce inflammation may be due to a similarity in molecular structure between hemoglobin and chlorophyll. This similarity stems from the fact that both pigments belong to the same pyrrole group; the only difference between the two is hemoglobin’s structure is built around iron, while chlorophyll’s is built around magnesium. Because of this, chlorophyll is believed to be a blood purifier, offering a balance within the body and protecting it from toxins. "Chlorophyll and its derivatives are known to have antioxidant activity and is associated with reduced risks of certain types of cancers. A chlorophyll-rich diet could prevent or delay the onset of certain diseases associate with aging and are induced by free radicals," Wuagneux stated. He added chlorophyll derivatives have been shown to protect DNA from oxidative damage.

Algae, such as spirulina and chlorella, are high in nutrients and known for their antioxidant properties. "Spirulina has one of the highest concentrations of beta-carotene, zeaxanthin, some important EFAs, iron and B12," said John Blanco, president, AnMar International. "One could almost say, it is nature's multivitamin." Selenium-containing phycocyanin (an accessory pigment to chlorophyll; Se-PC), extracted from spirulina, has shown protective effects against oxidative DNA as well as acting as an antiproliferative agent against human melanoma cells and human breast cancer cells.¹ Similar research has shown carotenoids derived from chlorella might be useful functional ingredients in the prevention of human cancers.² Chlorella has also proved to have detoxifying effects, reducing dioxin concentrations in the breast milk, mother's blood and the babies' cord blood in a study of pregnant women who took chlorella supplements throughout pregnancy.³

Not to be outdone by algae, cereal grasses and green vegetables are also extremely beneficial to one's health. "Some of the most popular green foods are wheat grass, alfalfa grass, barley grass, spirulina, chlorella and herbal extracts, like green tea," said Diane Kingsley, LMT, office manager for Greens+.

Barry Steinlight, president, Raw Deal Inc., added, "popular green foods include spinach, broccoli, cabbage cauliflower, peas, marine algae and fruits of all kinds."

Cereal grasses are rich in numerous vitamins and minerals and one of the best sources of chlorophyll, according to Wuagneux. He also extolled green vegetables and their impressive nutritional profile. "Green vegetables contain many unique phytochemicals. Examples include broccoli, which contains the precursor to sulphoraphane, a cancer-fighting phytochemical; spinach, which is rich in lutein, a carotenoid linked to improving eye health; and artichoke, which is high in caffeic acid derivatives, strong antioxidants for both cardiovascular health (cholesterol lowering) and liver protection."

Spinach and other carotenoid-rich green foods have been shown to increase serum carotenoid concentrations and macular pigment optical density (MPOD) in most, but not all, individuals.⁴ Moreover, studies have shown frequent ingestion of green, leafy vegetables, and vegetables in general, may reduce the risk of gastric cancer,⁵ as well as various other cancer types.⁶

There's no doubt that green foods can help improve one's health. However, instead of forcing consumers to eat mounds of vegetables, formulators are finding ways to give the biggest nutritional boost in the smallest serving possible, according to Steinlight. "Green foods are being [formulated] raw and minimally processed [powders/flakes] into weight loss and energy drinks, powders and juice concentrate mixes and dairy products."

As well as powders and drink mixes, vegetable-based green foods are also becoming a part of functional foods. "Nutrition bar products are becoming popular,” Wuagneux said. “While green foods made from vegetables have numerous potential applications, such as beverages, bars, baked goods, etc., spirulina is limited in food products due to its GRAS (generally recognized as safe) status, which is only as an ingredient in foods ... And chlorella is not GRAS-approved for use in foods, limiting its use in applications."

Be that as it may, this doesn't mean that algae-based green food applications are boring; in fact, it's quite the opposite, Capelli insisted. "We’ve seen many exciting products being produced with spirulina around the world. Juice products featuring spirulina are very popular, and spirulina is now also found in energy bars, pasta, popcorn and gummy bears. There is even one company producing spirulina beer over in Asia."

Vegetable-based or algae-based, it's important that green foods are free of chemicals, Vinod Khanijow, executive vice president, Herbakraft Inc., stressed. "Industrialized foods are loaded with additives and have been chemically altered many times. Such additives in high amounts have been deemed unhealthy for the body. Many pesticides and preservatives have even been linked to certain illnesses. All-natural green foods have been produced in a manner that has avoided such additives and, therefore, are healthier because they do not contribute chemicals to the body."

While most green foods are versatile, all pose challenges in formulation. Heat, moisture, oxidation and light are detrimental to green foods, so the manufacturing process and packaging are key to an effective product. "The most important aspect of formulating a green food supplement is to ensure there is no heat used in the processing of the ingredients," Kingsley emphasized. Instead, Greens+ uses a spray dry process to dry the whole foods, which are then pulverized into a fine powder. Taste is also a large formulation hurdle. "Flavor is probably the biggest complication when formulating edible products with green foods, such as algae and cereal grasses... [RFI has] become quite proficient in masking some of the harsh vegetal notes from these ingredients, but it can still be challenging depending upon what else is in the formulas. Our applications lab has learned which natural flavors and fruit powders can help to offset these flavor issues," said Wuagneux.

Shelf life is certainly a concern for manufacturers, as green foods lose potency when exposed to the elements. "Unfortunately, since green foods have not been chemically altered, they have shorter shelf lives than the freeze dried, preservative-packed industrials that have been shipped cross-country to a store near you. The exact shelf-life depends on the material. Those containing significant levels of fat, for example, would be the first to spoil, as fats tend to go rancid quickly," Khanijow said. He added most green foods need to be refrigerated or vacuum packed.

If the product is in dry form, the shelf life is "actually quite good" Wuagneux asserted, providing they are stored in air-tight containers and their exposure to light is limited. According to Dinneen, PINES tablets and powders can have a shelf life of up to five years, and the company’s superfood blend has a three-year shelf life. "We recommend storing products in a cool, dark, dry place. If one was storing the product for years, a freezer is best. In practice, however, most people keep it on the counter, or in a kitchen cabinet, or somewhere else where they will see it every day."

It is true that green foods can be difficult to manufacture and use in food formulations. However, with the proper research and equipment, manufacturers can successfully harness the power of green.

References on next page...

References for "Formulating with Green Foods"