Ingredients for Success > Stevia > Isomaltulose > Tagatose

Toothfriendly Newsletter of Toothfriendly International | 1/2013

Ingredients for success > Stevia > Isomaltulose > Tagatose

Toothfriendly chocolate at the tipping point?

Gummy bears & other Toothfriendly novelties

Guidelines to pH-telemetry testing Unveiling the EFSA- approved method Just two of many reasons for ISOMALT from BENEO. Tasty and toothfriendly.

ISOMALT is the only sugar replacer made from real sugar. ISOMALT is used in many sugar-free and toothfriendly products because it • tastes like sugar • is kind to teeth • has only half the calories of sugar • and a very low glycemic index. Only BENEO offers a range of tailor-made ISOMALT variants to suit your speciﬁ c application.

BENEO-Palatinit GmbH · Phone: +49 621 421 150 · [email protected] · www.isomalt.com Tootfriendly International Bundesstrasse 29 Dr. Bär is the Director of Toothfriendly 4054 Basel International and an expert in the field of Food Scientific and Regulatory Services Tel: +41 61 273 77 07 Fax: +41 61 273 77 03 [email protected] www.toothfriendly.org Dental claims under scrutiny

Many of our readers have been asking us whether the use of the Toothfriendly logo is still permitted after the EU has begun to redefine what constitutes legiti- mate nutrition and health claims. President: Prof. Dr. Bernhard Guggenheim The anxiety is understandable as the EU Commission has recently rejected a plethora of dental claims. For example, a claim that xylitol-sweetened candies may reduce the risk of tooth decay was declined based on “significant weak- Board: nesses” in the research presented to substantiate the claimed effect. Prof. Dr. Bernhard Guggenheim Prof. Dr. Stefan Zimmer In contrast, the use of the Toothfriendly label is secured under the new EU Prof. Dr. Tuomas Waltimo Health Claim Regulation at least until the year 2022 as it is protected under a Dr. Seyhan Gücüm special trademark exemption of the regulation. Furthermore, the European Food Dr. Thongchai Vachirarojpisan Safety Authority (EFSA) has published a favourable scientific opinion backing Dr. Hans-Caspar Hirzel the continued use of the “Toothfriendly” claim. The prerequisite for the claim use is naturally that the product has been found safe for teeth in a so-called plaque-pH telemetry test (>pages 10-11). Office: Dr. Albert Bär The good news is that there is an increasing range of ingredients that fulfil the Kati Weiss Toothfriendly criteria. Two novelty sugars – isomaltulose and tagatose – are Irene van Loon particularly worth mentioning as they provide new exiting possibilities for pro- Brigitta Zürcher duct formulators (>pages 6-9).

We wish you a creative start into the new year! Toothfriendly International is a non-profit association working for better oral health.

Dr. Albert Bär Toothfriendly International

1/2013 | Toothfriendly News 3 news roundup

EU criticized for neglecting erosive potential

An expert group of dental professio- The most common cause of dental nals is criticizing the EU Commission erosion is the frequent consumption for neglecting the measurement of of acidic foods and drinks. In general, erosive potential in foods which qua- products with a pH below 5.0–5.7 lify for a dental claim. At present, any are known to trigger dental erosion. product which replaces fermentable carbohydrates with sugar substitutes Dr. Albert Bär of Toothfriendly Interna- qualifies for the tooth mineralization tional said: “This is an embarrassing claim despite the fact that the pro- mistake for the EU Commission as duct composition may contain high it permits acidic soft drinks making amounts of erosive ingredients such dental claims based only on the fact as citric or malic acid. that sucrose has been replaced by intense sweeteners. We sincerely Erosion of teeth caused by direct con- hope that the Commission notices its tact with acids is observed frequently mistake and amends the regulation already in children ages 5–17. as soon as possible.”

FDI World Dental Congress in Istanbul

Toothfriendly International will be presented by some of the world‘s present at the annual FDI Congress leading clinicians and experts in with its range of accredi- the field. The congress is ted confectionery products. expected to attract some In 2013, the congress will 10.000 visitors worldwide, take place in Istanbul from and serves as a platform of 28 to 31 August. The FDI policy decisions regarding event addresses the major standrads, services and themes of dental practitioners today, products in good oral care practise.

New pH-telemetry lab to be opened in Bangkok

To speed entry for toothfriendly at the University of Zurich under the products into the Asian market, a new surveillance of Prof. Thomas Imfeld. laboratory will be set up in Bangkok, Thailand, to offer plaque-pH teleme- “We are very excited to start this new try testing for the food industry. The venture in Bangkok”, said Dr. Suchit AXA survey: 4 in 5 young lab which is located at the Dental Poolthong, the Dean of the Dental Germans recognize the Institute of the Chualalongkorn Uni- Faculty. “This new test laboratory versity is expected to be inaugurated will be instrumental in bringing new Toothfriendly logo by the end of 2013. The laboratory Toothfriendly confectionery products team has been trained last Summer to the South East Asian market”. A recent study conducted by AXA and the University of Witten/Herde- cke demonstrates that 82 % of all 14-29-year-old consumers in Germany recognize the Toothfriendly logo. A majority of those who recognize the logo also know what it stands for: guaranteed toothfriendly quality. The dental „These results highlight the positive prothesis and and easily recognizable nature of the electrodes Toothfriendly logo“ says Prof. Stefan used in the Zimmer, the President of the German pH-telemetry Toothfriendly association. „The logo is testing of foods not just an example of effective health and food ingre- communications but also one of the dients. best known quality seals in Germany.“

4 Toothfriendly News | 1/2013 news roundup Dentistar pacifier at the IDS in Germany

The first Toothfriendly pacifier will be presented at the International Dental Show (IDS) in March 2013. Taking place every two years, the IDS in Cologne will be the world’s leading trade show and sector meeting place for the dental industry. Round about 120,000 visitors are expected to gather information on new products and innovations from nearly 2000 exhibitors worldwide. Visit Toothfriendly International at the IDS between halls 10 and 11, Stand B4.

The joint booth of BENEO, Palsgaard and Toothfriendly International at the Confitexpo2012 with Kati Weiss, Nelson González and Edilberto Sánchez.

Toothfriendly teams up with BENEO & Palsgaard

Toothfriendly International teamed He believes that Latin America and up with BENEO and Palsgaard for Mexico in particular has a big growth promoting sugar-free ingredients at potential for sugar-free products. the annual Confitexpo in Guadalajara, „While the sugar-free confectionery Mexico. The leading trade fair for the category is still small compared to Latin American confectionery industry Western Europe or Asia, the Mexi- attracted over 11‘000 visitors. can industry is able to successfully „We are pleased with the visitors‘ market specialty products, such as interest in isomalt and other sugar sugar-free breath fresheners, dental substitutes“, confirms Thomas Weber, chewing gums and a variety of diet BENEO‘s Country Manager for Mexico. products“, Weber says.

Switzerland celebrates 30 years of Toothfriendly promotion

2012 marked the 30th anniversary of the Toothfriendly seal in Switzerland. The smiling tooth under a protective umbrella was created three decades ago by a group of dental professionals with the aim to make consumers aware of the healthier alternatives on confectionery aisles.

To mark the anniversary, the Swiss television channel SF1 dedicated a 30-minute TV programme to demonst- rate the testing procedure behind the Toothfriendly label.

The certification of Toothfriendly sweets began in 1982 evoking a surge of sugar-free chewing gum and candies sold on the Swiss market. To- Toothfriendly goes TV - Puls, the leading health show in Switzerland dedica- day, the symbol is known by over 90% ted a whole program to dental health and Toothfriendly sweets. The complete Swiss confectionery consumers. library of programmes and short films can be viewed here: www.puls.sf.tv

1/2013 | Toothfriendly News 5 chocolate

Toothfriendly chocolate at the tipping point?

While basking in the health halo of dark chocolate’s potentially cardio-friendly and cancer-fighting antioxidants, most manufacturers often neglect one obvious health area – teeth. Antioxidants or not, nearly every chocolate on the market today is packed with cariogenic sugar.

When the world’s largest cocoa pro- Callebaut four years ago, one in five Super-premium niche ducer Barry Callebaut first introduced consumers said they were interested After five years of introduction, Tooth- the concept of Toothfriendly chocola- to try out Toothfriendly chocolate. friendly chocolate has indeed found te five years ago, most confectionery When the survey was conducted its biggest success in a low-volume manufacturers remained sceptical. among mothers only, 95% said they super-premium segment. While larger Many thought that chocolate consu- would buy Toothfriendly chocolate chocolate manufacturers have so mers – indulgent as they are – do not for their children – and 47% of them far steered clear of dental benefits particularly care for dental credenti- even accepted a significant price maybe out of fear of cannibalizing the als. premium. existing sugar-containing brands, the handful of Toothfriendly chocolate Admittedly, mainstream consumers Sugar as the devil products that are successfully on the may not give up on sugar just yet – The unrelenting negativity of the market today tend to be higher-priced and in some cases perhaps never – media towards the health risks of and lifestyle-oriented ones. but the real potential of Toothfriendly refined sugar has had a great effect chocolate lies in the super-premium on consumers’ perceptions, but par- niche of educated consumers: ticularly mothers are trying to avoid health-conscious mothers, sugars wherever they can. Interestin- dental professionals gly, in children’s products sugar is Formulating challenge and other sugar- often considered as the “devil” not Fulfilling the “Toothfriendly” averse consu- because of the empty calories but criteria means creating a product mers. In a mar- because of the negative effect it has ket survey which contains neither fermentable on teeth. carbohydrates nor unacceptable conducted amounts of food acids. by Barry In addition to sugar, consumers have grown averse to anything conside- Traditional chocolates contain red “artificial”. Natural ingredients about 30-55% of fermentable and the idea of health benefits from sugars (principally sucrose, with lactose in the case of milk chocola- products and ingredients that are te) which have to be replaced. The intrinsically healthy remains the big- novel Toothfriendly disaccharide gest consumer trend in most markets. isomaltulose (e.g. PalatinoseTM The potential of “naturally derived” of BENEO) has quickly rendered sweeteners such as stevia is huge, manufacturers’ interest thanks to particularly in the kids’ segment. its non-laxative nature. Another commonly used sugar substitute in Tapping on this consumer trend, su- Toothfriendly chocolate is maltitol (e.g. SweetPearl of Roquette) which crose in chocolate can easily be repla- offers notable technological and ced by isomaltulose, a disaccharide sensory benefits. which is naturally occurring in honey and sugar cane - larger amounts are Combining Toothfriendly chocolate derived from sugar beet. Isomaltulose with biscuits is out of question as is a sugar and, just like sucrose, is starch is on the list of unsuitable composed of glucose and fructose. (=cariogenic) ingredients. Most Isomaltulose, however, is resistant to nuts and seeds are Toothfriendly, however, providing excellent fla- decomposition by oral bacteria and vour variation to chocolate-based therefore does not cause increased products. Sugar-free marzipan and acidity in the dental plaque. Isomaltu- meringue, as well as coffee extract, lose is digested like sucrose, though herbs and many exotic spices such at a lower rate, and is, therefore, well as pepper or chili can also be used. tolerated even at high level of intake.

6 Toothfriendly News | 1/2013 product novelties

Isomaltulose debuts in baby teas

Germany‘s leading baby food manu- facturer, HiPP, recently expanded its range of Toothfriendly instant teas. The novelties are sweetened with isomaltulose, a mildly sweet disaccharide derived from sugar beet. HiPP is the first producer to offer a sweetened granulated tea which has been been scientifically proven non- cariogenic and non-erosive.

By replacing sucrose with isomaltulose, HiPP hopes to address parents‘ worry about the risks of baby bottle Liquid-filled Läkerol decay - a condition caused by the frequent and habitual access to Since its introduction in Sweden in sugary liquids. Each isomaltulose- 1909, the Läkerol brand stands out sweetened tea bottle now carries the by being the „healthier“ candy for prominent message „Toothfriendly adults, without compromising on tested“ and the statement „this The isomaltulose-based instant taste. The new Läkerol Fruity Drop product was scientifically tested by tea is currently available in five fla- surprises with a crunchy coating and the independent association Aktion vours: chamomille, fennel, rooibos, a refreshing filling. Currently all sugar- zahnfreundlich e.V.“ melissa and hibiscus. free Läkerol products sold in Asia carry the Toothfriendly seal.

Velamints with stevia

The German Ragolds is reviving its hit brand from the 70s with a new health twist. Toothfriendly Velamints are sweetened with stevia and claim to include a special „germ-killing“ ingredient that fights bad breath for up to 6 hours. Velamints are offered in three sugar-free flavors: spear- mint, chocolate and peppermint and packed in a pocket-size tin box. Chocolate-filled Toothfriendly Halter candies gummy bears

Fruit candies with a core of premium Zahnfreundchen, the German Swiss chocolate - without sugar - is specialist for Toothfriendly confec- Halter‘s answer to chocolate indul- tionery, recently expanded its range gence without remorse. Sweetened with sugar-free gummy bears. The with a combination of maltitol and colourful jellies which are made with isomalt, the candies are targeted maltitol syrup contain only a mode- to the modern, health-conscious rate amount of food acids. Currently consumer looking for healthier - Zahnfreundchen is the only producer and Toothfriendly - alternatives to to offer Toothfriendly-tested gummy chocolate. bears in Germany.

1/2013 | Toothfriendly News 7 Toothfriendly caramels with tagatose

In a world where companies struggle to find „naturally healthy“ alternatives to refined sugar, tagatose is a model example of a naturally occurring sweetener with fasci- nating health benefits. Furthermore, it makes excellent caramels.

When Arla Food Ingredients tic process that Nutrilab began de- powder for cooking and baking and launched the first commercial veloping in 2001 and had finalised the tablets and sticks for hot drinks, samples of D-tagatose in 1996, by 2006, is said to cost a fraction of we will launch a pure tagatose syrup a lot of confectionery manufacturers Arla’s. for various sweetening purposes and got excited about the potential of pure tagatose sugar cubes. We will this new sugar – a naturally occur- Since 2007, Nutrilab has been focus on this range and boost sales ring low calorie monosaccharide working from the bottom up to by extra marketing campaigns and which was arguably toothfriendly. create market for Tagatesse, the availability throughout Europe by And tagatose indeed made waves, table-top and kitchen sweetener finding distributors in each country.“ but not in a way many people ima- brand based on D-tagatose which gined. has taken its home market Belgium While its biggest success has so far by the storm. Today Tagatesse is also been in a niche segment and not It quickly turned out that tagatose soldin over 5000 supermarkets in in the mass market, tagatose is was a challenging ingredient to Holland,Portugal and Scandinavia. expected to make a comeback also produce profitably. After a decade on the B-to-B market by the end of of investments in process optimi- This, obviously, isn‘t enough for the 2013 once Nutrilab’s new enzymatic sation, Arla gave up its tagatose ambitious tagatose team. „We are production plant in Italy enables production and sold the complete expanding our Tagatesse sweetener full scale industrial production. The stock to Nutrilab, a subsidiary of the range in 2013“, confirms Clio Hen- current small scale production just Belgian Damhert group. The enzyma- drickx of Damhert. „Next to the covers the tagatose needed by Dam-

8 Toothfriendly News | 1/2013 D-tagatose hert and and its direct suppliers. By Dental claims Regulatory aspects 2014 at the latest, however, tagatose With regard to food labelling, pro- World Health Organization’s Joint may become available for wider use ducts containing D-tagatose raise an Expert Committee on Food Additives by the food industry. interesting question. Since D- (JECFA) evaluated the safety of tagatose is classified as sugar, retail D-tagatose in June 2004 and stated Caramel production products sweetened with D-tagatose that there is no need for a limited In caramel, toffee and fudge do not qualify for a ‘sugar free’ claim. acceptable daily intake. D-tagatose production,D-tagatose can substitute They may, however, be labelled as obtained GRAS status in US in 2001, sugar without significantly changing ‘Toothfriendly’. As a consequence, thereby permitting its use as a swee- the process parameters. The key the delimitation between ‘sugar tener in foods and beverages. The EU properties are: containing’ and ‘sugar free’ no longer novel food approval on D-tagatose coincides with the presence or ab- was published on 14 December 2005. - High Maillard reactivity sence of certain nutritional/ physiolo- D-tagatose is also accepted for use - Low viscosity gical benefits. in Hong Kong, Australia and New - Soft consistency Zealand. Damhert’s new enzymatic - Low glass transition temperature This could serve to bring about the D-tagatose production was approved gradual obsolescence of the ‘sugar by the High Health Council on 30 June As D-tagatose caramelises at a low free’ claim and may motivate confec- 2010 and published in the EU official temperature, the characteristic tionery manufacturers to give prefe- journal on 4 August 2010. caramel flavour is easily obtained. rence to label statements that directly The ability of D-tagatose to crystallise indicate the claimed physiological While being generally recognised as makes it also suitable for making benefits. As D-tagatose does not safe for human consumption, pro- fudge. Toffees produced with D-taga- promote dental caries, the FDA has ducts which contain more than 15g tose have a smooth and soft consis- approved the use of a dental health tagatose per serving and beverages tency. Browning and caramel flavor claim for products containing D- with a tagatose content of more than occur due to the low temperature of tagatose as long as the retail product one per cent must carry an informati- caramelising. This makes D-tagatose complies with all the requirements on statement “may cause laxative suitable also for producing caramel of a non-cariogenic and non-erosive side effects” as is known and in use notes in chocolates. product. already for polyolcontaining products. Since D-tagatose is absorbed Product developers also need to In June 2011, the European Food only slowly and incompletely, the know a few other key properties of Safety Authority (EFSA) approved consumption of excessive amounts D-tagatose: the following claim: “the consumpti- (<25g) may produce the same intes- on of D-tagatose instead of other su- tinal side effects that are known to - It has relatively high gars contributes to the maintenance occur after the consumption of exces- melting point at 134°C of tooth mineralisation.” sive amounts of polyols. - It is non hygroscopic at RH 75% /30°C Products sweetened with D-tagatose --- may also qualify to use the internatio- - It is stable at pH from 3-7. A summary of this article was previously publis- nally recognised ‘Toothfriendly’ label hed in the February 2012 issue of Confectionery In order to utilise the synergistic which guarantees that the product is Production. effect of other bulk sweeteners, non-cariogenic and non-erosive, D-tagatose can be combined with based on scientific procedures. This References: several low digestible carbohydrates. trademark is granted and controlled Christian M. Vastenavond et al. Having a toothfriendly end product in by Toothfriendly International, a regis- (2011) Alternative Sweeteners, tered non-profit association with seat Chapter 13: Tagatose. Fourth mind, resistant dextrin (Nutriose or Edition. CRC Press. Polydextrose) would complement D- in Basel, Switzerland. Ulla Petersen Skytte (2002) Sweet, natural tagatose to an ideal match. Also other and healthy, International Food Ingredients No. 1/02 non-cariogenic bulk sweeteners such as isomaltulose are good choices.

1/2013 | Toothfriendly News 9 Measuring the cariogenic and erosive potential of foods: Guidelines to pH-telemetry testing

Before a food product can be labeled as „safe for teeth“ or “Toothfriendly”, it must pass a so-called plaque-pH-telemetry test. The validity of this method is generally recognized by the dental profession and is cited by reference in the US Code of Federal Regulations as well as in the recent scientific opinions of the European Food Safety Authority.

The idea to reduce the caries risk dients: the plaque-pH-telemetry during 3 to 4 days prior to the test by providing the consumer with a test. Today, this test is carried out by come in contact with the ingested selection of confectionery and snack three designated University Dental food. If the food contains fermen- products which are not harmful for Institutes (Zurich, Witten/Herdecke table components, such as sugars teeth requires both a definition of and Beijing). or starch, acid will be formed by the and a reliable method for assessing bacteria. In contrast, sugar alcohols the cariogenic and erosive potential Detailed descriptions of the plaque- (polyols), certain dietary fibres, of foods. From both in vivo and in vi- pH-telemetry test have been publis- intense sweeteners and very few tro tests it appears that foods can be hed in the scientific literature. In this sugars (isomaltulose, tagatose) considered non-cariogenic as long context, it may suffice to say that will not result in significant acid as the pH value of the dental plaque this test measures the formation of formation. does not fall below the critical point acid by plaque bacteria from inges- of 5.7. ted food in vivo. Volunteers carrying The concentration of the acid formed a partial prosthesis with an indwel- is measured by the pH-electrode In 1985 an international scientific ling pH electrode consume the test under the plaque, i.e. at exactly consensus has been reached stating food in the ordinary way. the site where caries is formed. If that there is really only one reliable the measured acidity in the plaque method for assessing the cariogenic The oral bacteria that have accu- (biofilm) does not exceed the critical potential of foods and food ingre- mulated on the teeth and electrode limit of pH 5.7 during and for 30

10 Toothfriendly News | 1/2013 pH-telemetry

Test product Control pH-curve (Sucrose) minutes after consumption of the 7 test food, the product is considered to be non-cariogenic. 6 The erosive potential of test foods pH 5.7 is measured with a plaque-free 5 electrode. A product is regarded as not presenting a significant erosive potential if the acid exposure of 4 the plaque-free electrode does not exceed 40 mmol H+ x min. 3 Consumption time Without these tests it is often 20 30 40 50 60 70 80 90 100 110 impossible to determine whether a product is safe for teeth. Sugar-free Minutes products may contain caries- or Figure 1. Volunteer is chewing a sugar-free chewing gum (circa 8 minutes). Before, erosion-causing ingredients such during, and for 30 minutes after, the pH of the plaque is measured. As the product as starch, oligosaccharides or citric does not depress the plaque pH below the critical level of 5.7, it is considered non- acids and only the pH-telemetry test cariogenic. After paraffin chewing a positive control with sucrose solution demonst- will reveal if critical amounts are rates that the plaque pH drops below 4.5 after sugar consumption. exceeded.

Labelling Products which successfully pass dental erosion. The agreement also confectionery categories, including the pH-telemetry test are conside- obliges the company to notify Tooth- lozenges, lollipops, mints, toffee red “safe for teeth” and qualify for friendly International of any change and chocolate, as well as medical distinction with the Toothfriendly of composition in their products. candies. quality seal.

This eye-catching pictogram was developed by the four Swiss Dental University Institutes in 1982 to allow Accredited test stations worldwide an easy and science-based recog- nition of Toothfriendly products. In ZURICH GERMANY CHINA parallel, the meaning of the logo Prof. Dr. Thomas Imfeld Prof. Dr. Stefan Zimmer Prof. Dr. Wang Xiaoling was explained to consumers in a ge- Zentrum für Zahn-, Mund- Dept. of Operative and Department of Preventive Dentistry neral way by a non-profit association und Kieferheilkunde Preventive Dentistry Peking University called “Toothfriendly International”. University of Zurich University Witten/Herdecke School of Stomatology Plattenstr. 11 Alfred-Herrhausen-Str. 050 22 Zhongguancun Nandajie, Confectionery manufacturers may 8028 Zürich, Switzerland 58448 Witten, Germany Haidian District Beijing Tel: +41 446343304 Tel: +49 (0) 02302 926 613 100081 China use the Toothfriendly logo on the labels and in the advertising of their products only under a license agreement concluded with Tooth- friendly International. According to this agreement, the logo may be ex- Since the first Toothfriendly chewing Today, the registered trademark hibited only on confectionery which gum was launched in Switzerland is awarded to over 40 companies has passed the pH telemetry test, thirty years ago, the logo has been worldwide covering a geographic i.e. does not promote tooth decay or expanded to encompass other major area of some 60 countries.

Regulatory aspects In Europe, the European Food Safety Authority has recently examined all health claims used on food products in the EU market and accepted the scientific evidence of the “toothfriendly” and „tooth mineralization“ claims based on the measurements of the plaque-pH. Similarly, the term “toothfriendly” and the pH-telemetry Telemetry prothesis test method have been cited by in the mouth of a reference in the US Code of Federal volunteer Regulations.

1/2013 | Toothfriendly News 11 Posterlogo-2009-D-S-F-GB 10.12.2008 13:43 Uhr Seite 4

Guaranteed toothfriendly.

www.toothfriendly.org Toothfriendly International · Bundesstrasse 29 · 4054 Basel Switzerland · [email protected]