NZMP is tapping into the booming demand for immune-supporting food and beverages with its soluble dairy bioactive lactoferrin. The iron-binding glycoprotein naturally found in milk contains antiviral, antibacterial, anti-inflammatory and antioxidant properties, says the company, which can help protect against certain types of infections. 

NutritionInsight speaks with Odile Conan, technical innovation lead at the company, on the growing demand for immunity-supporting F&B and how lactoferrin is poised to fortify functional – and indulgent – foods.

“Consumers are taking a more proactive approach to their health, and this is particularly prevalent following the onset of COVID-19,” she says. 

“Surveys conducted after the outbreak reveal that over half of consumers in key European markets are now more conscious of their overall immunity.”

Moreover, this preventative approach is driving interest in functional F&B across generations of consumers. 

“For instance, over half of German consumers (58 percent) aged 55 and above are interested in food and drinks that could improve the immune system. Meanwhile, 45 percent of teens or young adults in Germany (16-24 years old) who consume functional food and beverages are motivated to use these products to boost their immune system.” 

Crossing over segments to address immunity 
To capture strong demand, Conan reports increasingly blurred lines between the supplements and F&B sectors. 

“Traditional supplement players are starting to reach out into F&B with shots or confectionary formats, such as gummies and chocolates. The opposite is also happening, with F&B players adding more supplement-like functional ingredients to their formats.” 

Lactoferrin’s solubility makes it “an ideal bioactive” for supplements and a wide variety of functional foods, including protein powders, yogurts, drink mixes, cheese, ice cream and confectionery, says Conan. 

“Advances in technology and NZMP’s proprietary gentle processing techniques ensure that our lactoferrin retains the naturally occurring health properties when applied to these different food formats.”

Evidence-basis key amid boom
Along with the proliferation of products for immunity, Conan emphasizes that consumers are increasingly scrutinizing the health credentials of their F&B ingredients. 

“For brands to differentiate themselves, they need to ensure their products are backed by robust clinical data and evidence.” 

According to an Innova Consumer Survey, more than half of global consumers have spent time educating themselves on ingredients and procedures that can boost their immune health due to COVID-19. “Immune boost” has been the function at the top of the list, reported the market researcher last year. 

The mechanism of action in immunity
Ingredients can address the immune system through numerous pathways, from targeting the gut to improving sleep quality. When it comes to lactoferrin, Conan describes it as a “first line of defense” against microbial infections. 

“It has a strong modulatory effect on the adaptive immune system,” she says, citing research papers published in Biometals and Molecular Plant-Microbe Interactions.

Lactoferrin can also activate the immune system via cytokine-like signals, causing it to produce antibodies and bind endotoxin, which helps to modulate the activity of the host immune response. 

“Lactoferrin has been found to act as an anti-inflammatory agent. It is believed that this is achieved by lactoferrin competing with IL-8, a molecule involved in immune cell activation (specifically cells called neutrophils), for binding sites,” she continues. 

“Additionally, lactoferrin can intensify natural killer cell activity to enhance immune defense.”  

Formulating to your health
While existing studies indicate lactoferrin has the potential to support general immunity, Conan stresses that more clinical proof is needed to determine if it can be considered a treatment or preventative measure against a specific disease or health concern. 

NZMP is currently developing a guide with recommendations on dosage for the purpose of strengthening immunity to support customers who reach out to us to better understand the ingredient and its efficacy. 

Dosage required, for example, is dependent on the consumer profile and needs, such as their age and the health benefit that is being sought. 

“With an increased focus on health and wellness globally, the demand for functional ingredients that can credibly support immunity and assist general well-being will continue to grow,” she concludes. 

Earlier this year, NZMP launched its milk phospholipids for functional food and beverages to relieve stress, exploring another trend intensified by COVID-19.

Lactoferrin has come to the fore since the burgeoning demand for ingredients for immunity. 

In February, FrieslandCampina Ingredients highlighted lactoferrin’s role in supporting the immune system.  

Cell-based milk company TurtleTree recently announced human lactoferrin would be its first commercially scalable ingredient.