Frank Jaksch is the CEO of Ayana Bio, the Boston-based company working on the production of cacao bioactives and agriculture-free saffron amongst other developments.
Ayana Bio is one of an emerging group of plant cell cultivation tech firms cultivating plant cells in controlled environments, such as bioreactors, to ensure a climate-proof supply of crops such as cacao, coffee, and other at-risk crops such as cotton and spices.
Jaksch has more than 25 years in life sciences and food, beverage, and dietary supplement consumer products, building dietary supplement and food ingredient company ChromaDex from the ground up and taking the company public on Nasdaq. Jaksch sits on the board of directors for the Natural Products Association and is a recognized global expert on natural products chemistry, longevity and healthspan.
Regulating ultra-processed foods: navigating the path to healthier diets
By Frank Jaksch, CEO of Ayana Bio
In our fast-paced world, ultra-processed foods (UPFs) have become a staple, seducing consumers with the irresistible promise of affordability and convenience. Yet, as the food industry grapples with the health perceptions of UPFs, the FDA is looking at introducing regulations and policies to make UPFs healthier. A recent report indicated that FDA officials had met earlier this year to discuss the very topic.
While we’re likely still years away from serious regulation targeting UPFs, it’s worth thinking now about the many ways regulation could influence the way food manufacturers develop UPFs, from setting limits on unhealthy ingredients to establishing minimum nutritional guidelines.
The easy way: limits on unhealthy ingredients
The most straightforward way to regulate UPFs falls under the reductionist approach – simply limiting the levels of salt, sugar, carbohydrates, fat, and calories. By placing limits on these, the FDA can mitigate some of the most common dietary culprits associated with chronic diseases such as obesity, diabetes, and heart disease.
This route would be simple and easy to implement. It offers a clear mandate for food manufacturers to reformulate products to comply with these limits. However, this approach would only address part of the problem. While limiting unhealthy ingredients can lead to seemingly “better” food options, it doesn’t necessarily ensure that the overall nutritional quality of UPFs improves. Manufacturers might find ways to meet these limits without significantly enhancing the nutritional value of their products. This approach focuses on making UPFs “less bad,” rather than meaningfully “better for you.”
The harder way: minimum nutritional guidelines
A more ambitious approach involves setting minimum guidelines for the nutritional value of UPFs. Rather than merely limiting unhealthy ingredients, this method would encourage the fortification of UPFs with nutrient-dense ingredients that would bring nutritional value back to foods that are currently lacking nutrition, including essential vitamins, minerals, and fiber. This strategy aims to ensure that UPFs contribute positively to overall health, rather than simply reducing harmful components.
Implementing such guidelines presents greater challenges. It would demand thorough nutritional analysis, ongoing compliance monitoring, and investment in new technologies for reformulation. Despite the hurdles, this approach could drive substantial improvements in the nutritional profile of UPFs, enabling healthier food offerings and better long-term health for consumers.
For example, imagine a product like boxed macaroni and cheese, very clearly one of the best examples of UPFs. Now take that standard mac-n-cheese and fortify it with a nutrient-dense broccoli powder, high in the health-beneficial bioactives called glucosinolates, so that every serving of mac-n-cheese contains the equivalent of a full serving of broccoli.
Plant cell technology: a forward-thinking solution
So, how might manufacturers satisfy the more complicated route of minimum nutritional guidelines? Some may turn to simply incorporating more fruit and vegetable ingredients as a quick workaround. But, as research has shown, the nutrient density of traditionally grown fruits and vegetables has dropped significantly since the 1950s as industrialized agricultural practices were introduced to boost food production. Further studies have also indicated that the intensifying effects of climate change are tied to crops’ declining nutritional content.
New ingredient production methods like plant cell technology represent a promising way to enhance the nutritional value of UPFs while maintaining their cost-effective, convenient and insatiable appeal to consumers. While it’s not meant to replace agriculture, this emerging field helps fill the growing nutrient gap by allowing for the cultivation of plant-based ingredients with enhanced nutritional profiles, without compromising on taste, texture, and cost. By utilizing plant cell culture, it becomes possible to create products that meet potential regulatory standards and consumer preferences while bypassing the limitations of conventional agriculture.
Conclusion
As the FDA contemplates the regulation of UPFs, the choice between limiting unhealthy ingredients and setting minimum nutritional guidelines will increasingly shape food policy and people’s options around their health and wellness. While limiting unhealthy components offers one straightforward path, establishing comprehensive nutritional standards offers more meaningful health benefits, which poses the greater challenge.
Investment in novel approaches like plant cell technology could play a crucial role in achieving these goals, offering enhanced nutritional value in a changing world and regulatory landscape.
More information at https://www.ayanabio.com/
