Describe the compositional and technological properties of food commodities

‘Go Natural’ is a food manufacturing organization based in Australia, established by David and Kate Worth (1). The following report emphasizes on the key features of ‘Go Natural Muesli Slice’, shedding light on its various packaging, processing and product innovations presented.

‘Go Natural’ was formulated 25 years ago, based on the principle of manufacturing healthy, wholesome products with the conductance of procuring natural, organic ingredients from various localized sources. The organization advocates the importance of indigenous agricultural sources, as mentioned in their foundation policy of obtaining ingredients from localized farmer markets, overfilled with wholesomeness and freshness (2). ‘Go Natural Muesli Slice’ is a sliced amalgamation of a range of nutritionally beneficial ingredients such as dried fruit and nuts, mixed with indigenous oats sources from Australia (3).

The emerging trends of obesity, cardiovascular diseases and metabolic syndrome, have grown to be a concerning problem amongst the adults, as well as children of Australia as well as worldwide, as opined by the World Health Organization (4) and the Australian Institute of Health and Welfare (5). A reduction in the ingestion of cholesterol-lowering compounds such as whole-grains, act as resultant factors in the increasing serum cholesterol, triglycerides and the subsequent incidence of cardiovascular diseases (6). Further, high parameters of occupational stress and unfeasible work schedules, further result in dietary misconduct and food avoidance by workers, further implicating detrimental effects on overall physiological and as well as psychological competencies (7). Hence, focusing on the growing advocacy concerning the necessity for inclusion of core dietary groups, ‘Go Natural Muesli Slice’ is a nutritionally innovative food product, aiming to target Australian, working adults, further inflicted with the fatal symptoms of metabolic disorders, with beneficial dietary and nutritional outcomes (8).

The following paragraphs aim to shed light on the various processing, packaging and nutritional features followed by innovations of ‘Go Natural Muesli Slice’.

The key ingredients involved in the manufacturing of ‘Go Natural Muesli Slice’ are tabulated below in Table 1. ‘Go Natural Muesli Slice’ is a bar comprising of whole grains such as oats, dry fruits and additionally supplementary ingredients (3). The functional benefits of oats have been documented as an essential whole grain, with low glycemic index, hence gifted with the property of encouraging sustainable, gradual increments in one’s energy and blood glucose profile. The consumption of low glycemic foods has been known to be beneficial for individuals inflicted with diabetes, metabolic and cardiovascular diseases (9). Oats are also overfilled with the soluble fiber beta-glucan, a component known to reduce serum cholesterol levels and the resultant susceptibility of cardiovascular diseases (10).Nuts and whole grains are also essential reservoirs of dietary antioxidants such as Vitamin E that is, ‘tocopherol’ with noticeable free radical scavenging properties and the resultant reduction in inflammation and metabolic syndrome occurrences (11). ‘Go Natural Muesli Slice’ are also enriched with additional dry fruits such as bananas, strawberries, apricots and yogurt (3). Bananas are popular tropical fruits known for their energy enhancing and soluble fiber capabilities (12), whereas strawberries are a rich source of antioxidants known as ‘anthocyanins’ – compounds responsible for imparting color singlet-oxygen quenching principles, resulting in reduce internal inflammation and subsequent decrease in susceptibility of metabolic and carcinogenic disorders (13). The recent research on the beneficial functioning of gut micro-flora has advocated the requirement of consumption of pro-biotic foods such as yogurt, which has been known to enhance digestion and immune processes through colony enhancement of the same (14). ‘Go Natural Muesli Slice’ also contain sugar as a supplementary component which aims to impart quick energy, and impart desirable textural and organoleptic qualities through caramelization (15).The muesli slices also contain additional ingredients such as coconuts, cinnamon, dates, apples and cranberries (3).Apples are a rich source of the soluble fiber pectin along with beneficial flavonoid quercetin, which possess considerable health cholesterol-lowering and anti-inflammatory health benefits (16). Dates act as provision of concentrated energy and essential iron (17). Further, the electrolytes, such as sodium and potassium provided by the above fruit grain ingredients, enhance blood circulation, reduce muscle cramps and improve cognitive and memory functioning (18).

Evaluate the health aspects of food commodities and their effects on diet related diseases.

Table 1: Role of Key Ingredients in supporting product technological functions in Go Natural Muesli Slice

Ingredient	Role
Whole meal wheat flour (fortified with Thiamin and Folate)	Source of fiber, essential b-vitamins and vitamin E, acts as binding agent (19)
Diced Apricot pieces	Source of vitamin A, fiber (17)
Brown Sugar	Adds sweetness and texture (15)
Rolled Oats	Rich source of fiber, sodium and potassium, beta-glucan with cholesterol lowering effects (10)
Yogurt	Binding agent, improves digestion (14)
Cinnamon	Flavor enhancement (20)
Banana	Source of energy, fiber and potassium (12)
Dates	Source of energy and Iron (17)
Cranberry pieces	Source of antioxidants, fiber (21)
Strawberry pieces	Source of antioxidants (13)
Coconut (Shredded)	Source of fat and energy (18)
Whey Protein isolates and concentrates	High source of protein for high-protein muesli bar (22)

(Source: As designed by the author)

The flowchart mentioned below highlights the salient features of the manufacturing process of ‘Go Natural Muesli Slices’. The major components of the manufacturing process involve mixing of the dry ingredients with liquid sweeteners, followed spreading, cooling and baking of the slurry with the aid of controlled heat transfer (23).

The purpose of imparting consumer awareness and purchasing with regards to the promotion of a food product, is impossible without the presence of adequate packaging. The packaging of a food product aims to transmit information, concerning its nutritional information, the usage of salient ingredients, the precautionary data of potential allergens, the availability of sufficient feedback, as well its price and origins (25). One of the key features of packaging is the presence of a protective layer enclosing the key components of the food product from potential damage during transport and delivery, along with conservation of its freshness and nutritional quality and enhancement of its attractiveness, further resulting in increased customer buying practices (26).‘Go Natural Muesli Slice’ consists of flexible and durable packaging wrappers which not only impart adequate product data to the consumer, the product from damage and nutritional loss (27). For the purpose of a horizontal flow wrap of a concerned product, various heat sealing as well as cold sealing technologies can be utilized which conserve key product characteristics as well as enhance opening of the product package with ease (28). The various health claims of ‘High protein’ and ‘97% fat free’, along with nutritional information, allergen warnings and ingredients are printed vividly on its front face packaging as evident from Figures. (29, 30).

Function	Protection	Utility	FSANZ Standard Compliance
Human	Sealed flexible horizontal flow wrap packaging	Easy to open Protection and conservation of product freshness and nutritional quality (27, 28)	Brand and product name	Standard 1.2.1-8 (1)(a) Labeling requirement, Name of food (41)
		Ingredients	Standard 1.2.1-8 (1)(e) Labeling requirements, statement of ingredients (41) Standard 1.3.2, Schedule 17, Voluntary fortification, permitted vitamins and minerals and amounts (41)
		Allergen Warnings	Standard 1.2.1-8 (1)(d) Labeling requirements, warning statements (41)
			Weight of Product	Standard 1.2.1-8 Labelling requirements (41)
			Nutrition Information	Standard 1.2.1-8 (1)(i) Labelling requirements, nutrition information (41) Standard 1.2.8 Nutrition information requirements (41) Standard 1.3.2, Schedule 17 Voluntary fortification, permitted vitamins and minerals and amounts (41)
			Manufacturer details	Standard 1.2.1-8 (1)(c) Labelling requirements, name and address of the supplier (41) Standard 1.2.2 Food Identification requirements (41)
			Material and disposal	Standard 1.2.1-8 (1)(g) Labelling requirements, directions for use (41) Standard 1.2.6 Directions for use and storage (41)
			Bar Code	Standard 1.2.1-8 (1)(g) Labelling requirements, storage conditions (41) Standard 1.2.6 Directions for use and storage (41)

Table 2: The ‘Packaging Matrix’ Intersections in ‘Go Natural Muesli Slices’

The following section of the report highlight the innovative procedures involved in the packaging, processing and nutritional principles of ‘Go Natural Muesli Slices’.

One of the key innovations highlighted by ‘Go Natural Muesli Slices’ lies in their product processing principles, which highlights the necessity of advocating the wholesomeness. Freshness and healthiness of ingredients which are procured indigenously through locally conceived sources, for the purpose of manufacturing of the concerned food item. The oats required as a major component in the manufacturing of ‘Go Natural Muesli Slice’ are procured from Australia itself, through establishment of supportive communication networks with localized farmers markets (1).Hence, through the conductance of such principles, as prior step before commencement of product manufacturing, ‘Go Natural Muesli Slice’ presents a rare and novel innovation by the executing the simultaneous advocacy of locally manufactured goods and agricultural practices, along with the conductance of production of varied flavors of energy bars (2).

Distinguish between consumer, public health and industry perspectives relating to recent changes in both the food supply and food regulation, specifically around nutrition, health and related claims.

‘Go Natural’ also underwent key innovations and modifications in its packaging and labeling with regards to the inclusion of fruit pieces within the coatings of yogurt, as supplementary ingredients added to its various innovative breakfast and cereal bars. Prior to the amendments, there was prevalent consumer confusion where it was considering that the organization was implementing the usage of fruit ingredients devoid of any procedures of processing. However, upon expression of concerns by the Australian Competition and Consumer Commission, ‘Go Natural’ actively executed the required amendments of clarified mentioning regarding the usage of dried or processed fruits, along with concentrated fruit based products, in

its packaging and labeling, as well as website based information content (31).

Table 3: Packaging and processing innovations of Go Natural Muesli Slice

Consideration	Innovation	Advantage
Advocacy of freshness and wholesomeness of ingredients	Procurement of ingredients from indigenous Australian sources and farmers markets (1, 2)	Increasing awareness of localized food production groups (1, 2)
Modifications of product packaging	Highlighting usage of fruit based concentrates in product labeling (31)	Enhanced customer awareness regarding product ingredient profile (31)

Proteins have been advocated widely for their beneficial nutritional implications enhancing the process of muscle repair and regeneration, as well in the enhancement of satiety with resultant benefits in reduction of faulty food cravings and increased insulin resistance, further beneficial for the optimum functioning of diabetics (32). Hence, on the major nutritional innovations highlighted in ‘Go Natural Muesli Slice’ is the addition of a novel variety of muesli bar in the form of ‘Baked Protein Lumberjack’ (30). The concerned muesli bar is concentrated in essential protein-rich components such as whey proteins which will not only enhance fullness and satisfaction, but also muscle recuperation (33).

Further, there has been an increased nutritional recommendation in the reduction of consumption concerning fat-rich processed and cooked products which are key factors in the resultant increase in serum cholesterol and triglyceride levels, further paving the way for susceptibility to the occurrence of metabolic disorders such as cardiovascular diseases (34). ‘Go Natural Muesli Slices’ considers this imperative nutritional concern and aims to mitigate the shortcomings by addition of another novel variety in its muesli slices labeled as ‘Baked 97% Fat Free Banana Muesli Slice’. The concerned product provides over 11 grams of saturated fat, which is significantly lower than the rest of the available variations (29). The concerned muesli slice also incorporate cinnamon – a warm spice known to aid in weight loss and fat reduction, through the enhancement of the body’s metabolic rate (20).The incorporation of fiber dense ingredients such as dates and bananas, further reduce the incidences of weight gain through increased satiety by regulation of the transit time of the gastrointestinal system (12, 17), a benefit also implicated by the incorporation of whole grains such as oats. Further, the increased satiety is also advantageous for the enhanced regulation of glucose metabolism, further resulting in improved metabolic control during the occurrences of diabetes (10).

Another additional product manufacturing innovation formulated by ‘Go Natural Muesli Slices’ is the incorporation of the fundamental principle of manufacturing of ‘on-the-go’ snacks, which reveals to be a convenient food consumption solution for employed individuals who encounter comprise in adequate dietary habits due to ongoing occupational stresses and lack of flexible or feasible work timings (2). The availability of adequate nutritional options along with the opportunities for food consumption, have been reported to inculcate beneficial health implications upon the overall physiological health and cognitive performance of the concerned employees. (35).

‘Go Natural Muesli Slices’ presents itself as an innovative and nutritionally beneficial product, aimed at incorporating the consumption of wholesome food ingredients, aiming to reinforce the importance of obtaining high quality ingredients from locally grown, farmers market and agricultural products (1). ‘Go Natural Muesli Slice’ has engaged in the inclusion of nutritionally advantageous innovations, which proves to be a major adequate dietary food product for Australian employed individuals, engaged in grueling employment frameworks (35). Recent research has advocated a strict avoidance in the consumption of the above sugar-based ingredients, which are widely prevalent in processed products such as breakfast cereals, cereal and granola bars (36). This is due to the rising occurrences of obesity and metabolic disorders in Australia, which is heightened by consumption of excessive sugars. Hence, there is a need for ‘Go Natural Muesli Slice’ to formulate novel products consisting of avoidance of usage of the harmful sweeteners, or opting for artificial calorie-free substitutes. Celiac diseases and gluten intolerances are commonly prevalent, and considering the presence of gluten-rich cereals in its products, ‘Go Natural Muesli Slice’ should aim to incorporate gluten-free counterparts of the same (37). Adequate implementation of such promising future opportunities, would be an effective way for ‘Go Natural Muesli Slice’ of increasing its market positioning, brand awareness and consumer purchasing, by inclusion of the varied needs of today’s diverse customer population (38).

Conclusion 

Hence, to conclude, ‘Go Natural Muesli Slice’ presents itself to be an innovative processed food product with documented health and nutritional benefits. However, conductance of possible modifications would further enhance its marketing and consumer buying opportunities in the future.

Table 4: Evidence for health benefits of Go Natural Muesli Slice’s characterizing ingredients and compliance to FSANZ standards

Ingredient	Health Benefit (stated health claim marked by *)	Study Outcome	Study Type	Standard 1.2.7 and Schedule health claim compliance
Whey protein	*Source of high protein beneficial for the human body	Consumption of 32 grams of whey protein per day along with exercise enhances fat free muscle mass, strength and wellbeing (33)	Randomized clinical trial (33)	Notified general claim (41)
Rolled oats	Reduction of serum cholesterol	Consumption of 3 grams of oats beta glucan reduces LDL cholesterol levels (39)	Randomized controlled trial (39)	Not a stated health claim
Dried fruits	Rich in antioxidants and fiber and reduces blood glucose	Consumption of fiber and antioxidant rich dried fruits along with green tea, reduces insulin and pos-prandial blood glucose levels (40)	Randomized controlled trials (40)	Not a stated health claim

(Source: As designed by the Author)

References

1. Go Natural – Goodness Tastes Better [Internet]. Gonatural.com.au. 2018 [cited 27 September 2018]. Available from: https://www.gonatural.com.au/
2. Our Story | Go Natural [Internet]. Gonatural.com.au. 2018 [cited 27 September 2018]. Available from: https://www.gonatural.com.au/our-story
3. Baked Muesli Slices | Go Natural [Internet]. Gonatural.com.au. 2018 [cited 27 September 2018]. Available from: https://www.gonatural.com.au/products/baked-muesli-slices
4. Keke LM, Samouda H, Jacobs J, Di Pompeo C, Lemdani M, Hubert H, Zitouni D, Guinhouya BC. Body mass index and childhood obesity classification systems: A comparison of the French, International Obesity Task Force (IOTF) and World Health Organization (WHO) references. Revue d’epidemiologieet de santepublique. 2015 Jun 1;63(3):173-82.
5. Azzopardi PS, Sawyer SM, Carlin JB, Degenhardt L, Brown N, Brown AD, Patton GC. Health and wellbeing of Indigenous adolescents in Australia: a systematic synthesis of population data. The Lancet. 2018 Feb 24;391(10122):766-82.
6. Kim Y, Keogh JB, Clifton PM. Consumption of red and processed meat and refined grains for 4 weeks decreases insulin sensitivity in insulin-resistant adults: A randomized crossover study. Metabolism. 2017 Mar 1;68:173-83.
7. Ryu H, Moon J, Jung J. Influence of Health Behaviors and Occupational Stress on Prediabetic State among Male Office Workers. International journal of environmental research and public health. 2018 Jun 14;15(6):1264.
8. Yadav L, Bhatnagar V. Consumer Acceptability of Developed Legume Supplemented Ready to Eat Cereal Bars. Age (Yr). 2016;15(20):20-5.
9. Kizirian NV, Kong Y, Muirhead R, Brodie S, Garnett SP, Petocz P, Sim KA, Celermajer DS, Louie JC, Markovic TP, Ross GP. Effects of a low–glycemic index diet during pregnancy on offspring growth, body composition, and vascular health: a pilot randomized controlled trial. The American journal of clinical nutrition. 2016 Mar 2;103(4):1073-82.
10. B?aszczyk K, Wilczak J, Harasym J, Gudej S, Suchecka D, Królikowski T, Lange E, Gromadzka-Ostrowska J. Impact of low and high molecular weight oat beta-glucan on oxidative stress and antioxidant defense in spleen of rats with LPS induced enteritis. Food Hydrocolloids. 2015 Oct 1;51:272-80.
11. Aune D, Keum N, Giovannucci E, Fadnes LT, Boffetta P, Greenwood DC, Tonstad S, Vatten LJ, Riboli E, Norat T. Nut consumption and risk of cardiovascular disease, total cancer, all-cause and cause-specific mortality: a systematic review and dose-response meta-analysis of prospective studies. BMC medicine. 2016 Dec;14(1):207.
12. Singh B, Singh JP, Kaur A, Singh N. Bioactive compounds in banana and their associated health benefits–A review. Food chemistry. 2016 Sep 1;206:1-1.
13. Manganaris GA, Goulas V, Vicente AR, Terry LA. Berry antioxidants: small fruits providing large benefits. Journal of the Science of Food and Agriculture. 2014 Mar 30;94(5):825-33.
14. Yacoub R, Kaji D, Patel SN, Simoes PK, Busayavalasa D, Nadkarni GN, He JC, Coca SG, Uribarri J. Association between probiotic and yogurt consumption and kidney disease: insights from NHANES. Nutrition journal. 2015 Dec;15(1):10.
15. Zhang X, Tao N, Wang X, Chen F, Wang M. The colorants, antioxidants, and toxicants from nonenzymatic browning reactions and the impacts of dietary polyphenols on their thermal formation. Food & function. 2015;6(2):345-55.
16. Babbar N, Dejonghe W, Gatti M, Sforza S, Elst K. Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits. Critical reviews in biotechnology. 2016 Jul 3;36(4):594-606.
17. Chang SK, Alasalvar C, Shahidi F. Review of dried fruits: Phytochemicals, antioxidant efficacies, and health benefits. Journal of Functional Foods. 2016 Mar 1;21:113-32.
18. Prado FC, Lindner JD, Inaba J, Thomaz-Soccol V, Brar SK, Soccol CR. Development and evaluation of a fermented coconut water beverage with potential health benefits. Journal of functional foods. 2015 Jan 1;12:489-97.
19. Rebello CJ, Greenway FL, Finley JW. Whole grains and pulses: A comparison of the nutritional and health benefits. Journal of agricultural and food chemistry. 2014 Jul 11;62(29):7029-49.
20. Ranasinghe P, Galappaththy P. Health benefits of Ceylon cinnamon (Cinnamomumzeylanicum): a summary of the current evidence. Ceylon Medical Journal. 2016 Mar 21;61(1).
21. McKay DL, Chen CY, Zampariello CA, Blumberg JB. Flavonoids and phenolic acids from cranberry juice are bioavailable and bioactive in healthy older adults. Food chemistry. 2015 Feb 1;168:233-40.
22. Hernández-Ledesma B, García-Nebot MJ, Fernández-Tomé S, Amigo L, Recio I. Dairy protein hydrolysates: Peptides for health benefits. International Dairy Journal. 2014 Oct 1;38(2):82-100.
23. Appelt P, Alves da Cunha MA, Guerra AP, Kalinke C, Aparecido de Lima V. Development and characterization of cereal bars made with flour of jabuticaba peel and okara. ActaScientiarum. Technology. 2015;37(1).
24. Granola Bars | Baker Perkins [Internet]. Bakerperkins.com. 2018 [cited 27 September 2018]. Available from: https://www.bakerperkins.com/cereal/processes/processes-granola-products/granola-bars
25. Wikström F, Williams H, Verghese K, Clune S. The influence of packaging attributes on consumer behaviour in food-packaging life cycle assessment studies-a neglected topic. Journal of Cleaner Production. 2014 Jun 15;73:100-8.
26. Wyrwa J, Barska A. Packaging as a source of information about food products. Procedia Engineering. 2017 Jan 1;182:770-9.
27. DelleCese F, Saha K, Roy S, Singh J. Effect of Liquid Contamination on Hermeticity and Seal Strength of Flexible Pouches with LLDPE. Journal of Applied Packaging Research. 2017;9(1):5.
28. Boekeloo JA, Suryanarayanan R, Stufflebeam JL, Cigallio EJ, inventors; Printpack Illinois Inc, assignee. Easy open flow wrappers. United States patent application US 15/127,511. 2017 Jun 22.
29. Baked 97% Fat Free Banana Muesli Slice | Go Natural [Internet]. Gonatural.com.au. 2018 [cited 27 September 2018]. Available from: https://www.gonatural.com.au/products/baked-muesli-slices/baked-97-fat-free-banana-muesli-slice?
30. Baked Protein Lumberjack | Go Natural [Internet]. Gonatural.com.au. 2018 [cited 27 September 2018]. Available from: https://www.gonatural.com.au/products/baked-protein-lumberjack?
31. Go Natural amends ‘fruit pieces in yoghurt’ packaging [Internet]. Australian Competition and Consumer Commission. 2018 [cited 27 September 2018]. Available from: https://www.accc.gov.au/media-release/go-natural-amends-fruit-pieces-in-yoghurt-packaging
32. Stokes T, Hector AJ, Morton RW, McGlory C, Phillips SM. Recent Perspectives Regarding the Role of Dietary Protein for the Promotion of Muscle Hypertrophy with Resistance Exercise Training. Nutrients. 2018 Feb 7;10(2):180.
33. Rondanelli M, Klersy C, Terracol G, Talluri J, Maugeri R, Guido D, Faliva MA, Solerte BS, Fioravanti M, Lukaski H, Perna S. Whey protein, amino acids, and vitamin D supplementation with physical activity increases fat-free mass and strength, functionality, and quality of life and decreases inflammation in sarcopenic elderly. The American journal of clinical nutrition. 2016 Feb 10;103(3):830-40.
34. Morris MJ, Beilharz JE, Maniam J, Reichelt AC, Westbrook RF. Why is obesity such a problem in the 21st century? The intersection of palatable food, cues and reward pathways, stress, and cognition. Neuroscience &Biobehavioral Reviews. 2015 Nov 1;58:36-45.
35. Leedo E, Beck AM, Astrup A, Lassen AD. The effectiveness of healthy meals at work on reaction time, mood and dietary intake: a randomised cross-over study in daytime and shift workers at an university hospital. British Journal of Nutrition. 2017 Jul;118(2):121-9.
36. Malik VS, Hu FB. Fructose and cardiometabolic health: what the evidence from sugar-sweetened beverages tells us. Journal of the American College of Cardiology. 2015 Oct 6;66(14):1615-24.
37. Balakireva A, Zamyatnin A. Properties of gluten intolerance: gluten structure, evolution, pathogenicity and detoxification capabilities. Nutrients. 2016 Oct 18;8(10):644.
38. Wolever TM, van Klinken BJ, Bordenave N, Kaczmarczyk M, Jenkins AL, Chu Y, Harkness L. Reformulating cereal bars: high resistant starch reduces in vitro digestibility but not in vivo glucose or insulin response; whey protein reduces glucose but disproportionately increases insulin, 2. The American journal of clinical nutrition. 2016 Aug 31;104(4):995-1003.
39. MS Wolever T, Raederstorff D, Duss R. Oat β-Glucan Reduces Serum LDL Cholesterol in Humans with Serum LDL Cholesterol< 160mg/dL. Immunology, Endocrine & Metabolic Agents in Medicinal Chemistry (Formerly Current Medicinal Chemistry-Immunology, Endocrine and Metabolic Agents). 2016 Jun 1;16(2):122-8.
40. Nyambe-Silavwe H, Williamson G. Polyphenol-and fibre-rich dried fruits with green tea attenuate starch-derived postprandial blood glucose and insulin: a randomised, controlled, single-blind, cross-over intervention. British Journal of Nutrition. 2016 Aug;116(3):443-50.
41. Poon T, Labonté MÈ, Mulligan C, Ahmed M, Dickinson KM, L’Abbé MR. Comparison of nutrient profiling models for assessing the nutritional quality of foods: a validation study. British Journal of Nutrition. 2018 Sep;120(5):567-82.