Product formulation must target different energy needs [Interview]

“At Roquette we have identified four kinds of people when it comes to energy management,” explains Eva Esparza, Market Manager Europe, Roquette. “These include ‘Active Lifestylers’, ‘Weekend Warriors’, ‘Fitness Enthusiasts’ who like going to the gym or exercising daily, and ‘Health-driven Consumers’ who watch their weight and are concerned about ageing. Each of these consumer groups have different needs from a product with an energy delivery claim.”

“Understanding the science behind these ingredients is important,” she says. “We can also see the different usages of these ingredients.”

“An important message I would like to give is that there are no ‘bad’ or ‘good’ carbs as such,” says Esparza. “Our body has different needs, and this is something I will expand upon in my presentation.”

“Simple carbs are useful when you need fast energy for, say, sports performance,” says Esparza. “This concept would be ideal for ‘Fitness Enthusiasts’, who are looking for glucose-based energy, which is the most efficient energy substrate for muscles and brain.”

“The second concept is for consumers who need energy but not so urgently,” says Esparza. “The product prototype includes slow digestible starch, which ensures slow release of glucose. In this case, we have proposed a breakfast drink. Sometimes in the mornings, ‘Active Lifestylers’ don’t feel they have enough time for a good breakfast, they need energy to start the day but don’t want their products with high sugar content.”

“This type of soluble fiber brings another kind of energy – metabolic energy,” explains Esparza. “There are no glucose peaks, because the glucose is transformed into short-chain fatty acids in the colon, and absorbed by the body. This metabolic conversion helps to keep the digestive system healthy and fuels your body in a different way.”

Esparza hopes that her presentation will help to clarify the role of glucose as a source of energy in the body. “The concepts from our Application Lab will also demonstrate how we have solutions to formulate products that target specific needs,” she adds. “I hope to show that for different consumer populations, food makers need to formulate differently.”