Ingredient supplier Pharmactive Biotech recently introduced a version of its Aged Black Garlic+ ingredient suitable for functional gummies, with a sweet and odorless flavor, and in a form that won’t stimulate reflux the way that fresh garlic can.
 
The ingredient is grown from a special variety of garlic and cultivated two hours from Pharmactive’s facility, where it is processed using green technology. This method generates low waste and has a minimal impact on the environment.
 
This ingredient comes at an ideal time for the European market, the company reports, as upcoming EFSA and European Commission regulations will reduce the amount of red yeast rice allowed in existing formulations to 3 mg, a dosage too low for EFSA-approved claims for monacolin K.
 
Aged black garlic has historically been a culinary delicacy and component of diets in Asia, and is produced by aging whole bulbs of fresh garlic at high humidity and low temperatures for several weeks. ABG+ is produced using the company’s proprietary ABG Cool-Tech aging technique.
 
“Aged black garlic develops a distinctive sweet flavor during aging, while losing its typical garlic flavor and aroma due to allicin degradation,” Daniel Gonzalez-Hedstrom, PhD, senior scientific researcher at Pharmactive, said. “This allows it to be easily included in various formulations, easily masking with fruit or other flavors any slight garlic notes that might remain.
 
“Response for this ingredient has been amazing due to its demonstrated capacity to help reduce cardiovascular risk factors, per a recent clinical study,” Gonzalez-Hedström added. “Consumers are determined to get more benefits from foods instead of pills. ABG+ is a two-in-one ingredient that can help achieve this goal through innovative and preferred delivery systems, such as functional gummies. It is highly suitable for either gelatin- or pectin-based formats.”
 
Citing Innova Market Insights, Pharmactive said that gummies have experienced double-digit growth in new product launches, represented by a CAGR of 16% between 2016 and 2020. Meanwhile, tablets and softgels declined by a CAGR of 8% and 12% respectively. According to Innova’s 2019 trends survey, conducted in the U.K., Spain, France, and Germany, younger generations prefer gummies and functional foods and beverages to traditional supplement formats.
 
ABG+’s primary active ingredient, S-allyl cysteine (SAC), is relatively stable, allowing it to be incorporated during the mixing stage of gummy ingredients just before setting. This ensures that each gummy will contain a precise portion of the 250mg recommended daily dose, according to the company.
 
The ingredient is available in a variety of forms and concentrations, including ABG+10, ABG+10 organic, and ABG+25+. The ingredient also has EFSA-pending claims for cardiovascular health, cholesterol, immune function, and antioxidant properties, and with a low daily dose, the ingredient can be successfully combined with other complementary ingredients for a desired health application.
 
“For example, now that the dosage of red yeast rice, which helps regulate cholesterol levels, is limited and losing its approved EFSA claims, product makers can combine it with ABG+ to help maintain blood pressure levels,” Alberto Espinel, PhD, head of R&D for Pharmactive, said. “This makes it possible to design a final product that can support the mitigation of several risk factors to help maintain cardiovascular health. The Pharmactive team currently is working on several functional food and beverage applications that will be ideal for this pure, sustainable ingredient.”