Strengthening the Future: Calcium Fortification in Plant-Based Foods
Introduction: Calcium fortification - challenges and solutions in plant-based product production
Calcium is one of the most important nutrients in the daily human diet. It plays a key role in the growth and upkeep of healthy bones, teeth and the proper functioning of muscles and the nervous system.
For consumers of plant-based products, a large part of whom are vegans and vegetarians, providing adequate calcium can be – and usually is – quite a challenge. Therefore, fortification of plant-based foods is becoming a priority for food producers, who are changing their mindset on this aspect under pressure and consumer feedback.
In this article we will discuss: why and what products can or should be fortified with calcium, and how to deal with the challenges this process brings.
Why fortify plant-based products with calcium?
Calcium is essential for health, but plant-based diets suffer from a lack of attractive sources, such as milk and cheese. As a result, many people do not provide their bodies with enough of this element, which can lead to osteoporosis, weakened teeth and muscular problems.
Fortification of plant-based products responds to these needs, bringing many benefits on various levels, which we can include:
Consumer health: Calcium-enriched products help make up for deficiencies in plant-based diets, helping to improve public health.
Market Satisfaction: The growing interest in plant-based diets and the demand for functional foods is a great opportunity for producers to highlight themselves against the competition.
Added value: calcium fortification gives products an innovative character and makes them more attractive for informed consumers. These activities can have a positive impact on brand image and awareness.
What plant-based products can and should be fortified with calcium?
Calcium fortification is used in many categories of plant-based products, allowing producers to flexibly adapt their offerings to market needs:
Plant-based beverages: Soy, oat, almond or rice plant-based beverages are probably the most commonly fortified with calcium products – in the plant-based food category. Enriched beverages are attractive to consumers seeking alternatives to cow’s milk and can be used in traditional consumption, or as an addition to breakfasts, shakes, desserts, soups and coffees.
Plant-based yogurt and dessert alternatives: Plant-based fermented products, enriched with calcium, can provide a more accessible alternative to traditional yogurts, while still maintaining their creamy texture and taste.
Plant-based cheese alternatives: Plant-based cheese alternatives are currently undergoing processes designed to improve their quality and increase their desirable nutritional values, which include; protein, magnesium, vitamins D and B12, and calcium, among others. Manufacturers still have a lot of room for improvement in this category, as no cheese alternative has yet emerged that can impress 100% with its composition and values.
Baked goods and snacks: Adding calcium to flour or as an additive in functional snacks (e.g., chips, bars) is another way to enrich daily diet.
Prepared meals: Products such as vegan pasta, burgers and soups are also excellent carriers for fortification.
With such a broad spectrum of applications, it is possible to reach different market segments – from athletes to the elderly.
Challenges in calcium fortification process
The fortification process is not without its difficulties. Here are the most common challenges faced by producers:
Stability and taste: The addition of calcium to foods can impact on the taste, texture and appearance of the product. In some cases, it can lead to unpleasant taste sensations, such as bitterness or a chalky aftertaste.
Bioavailability: Not every form of calcium is equally bioavailable to the body. In addition, the presence of anti-nutrients such as oxalic acid (e.g., in spinach) or phytates (e.g., in cereal products, nuts and legumes) can hinder its absorption.
Impact on production process: Fortification may require adaptation of production technology, which generates additional costs and the need for numerous technology tests.
Regulations: Fortification must meet the requirements set by food laws, which varies from country to country. This requires detailed knowledge of regulations and regular audits.
Technological solutions and innovative solutions
In the face of these challenges, manufacturers and R&D departments are looking for successful solutions to make calcium fortification effective and hassle-free. Among the frequently used methods we can include:
Choice of type (form) of calcium: Calcium carbonate and calcium citrate are the two most commonly chosen forms that have good bioavailability. The choice of the appropriate compound depends on the food matrix and the desired sensory properties.
Cooperation and interaction of ingredients: Adding vitamins D3 and K2 and magnesium can improve the body’s absorption of calcium.
Encapsulation technologies: Microencapsulation of minerals allows them to be isolated from the rest of the product’s ingredients, minimizing negative effects on taste and texture.
Sensory tests: consumer tests help optimize sensory properties, resulting in a better perception of the product by users. An interesting example of this type of testing are blind tests that producers conduct at trade shows, or in stores of selected retail chains during events to test samples of products available for sale.
Is it worth fortifying all products in your offer?
Definitely not! Practice shows that not all Consumers can consume calcium fortified products. This may be due, among other things, to diseases they have – such as kidney stones – or disorders of absorption or excess calcium in the body (for example, with simultaneous supplementation).
In addition, calcium can interact with certain medications, such as antibiotics or iron supplements, so it is important to separate their intake accordingly (after consulting your medical doctor)! Allergies to base ingredients or technological additives in products can also pose a risk.
Therefore, it is important that your product portfolio is properly diversified, so you do not in any way exclude a consumer group that you could reach.
Summary
Calcium fortification is not only a response to consumer needs, but also an opportunity to build a competitive edge in the rapidly growing plant-based food market.
Despite challenges, such as product stability and technological costs, innovative approaches and collaboration with experts allow successful implementation of fortification in various product categories.
New market opportunities open up for producers who choose to invest in this area, and consumers gain healthier and more balanced nutritional options. As a result, it is worth investing in technology development and adapting offerings to meet the changing needs of society.
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