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Food Science & Innovation Weekly News Round-up - April 12 2019

Food Science & Innovation Weekly News Round-up - April 12 2019

Each week we collect the top stories and latest news in food trends and production, making it easy for you to stay current on science and innovation.

Plant-protein innovation is accelerating

As consumer demand for plant-based products accelerates, ingredient manufacturers are seeking points of differentiation to stand out in what is becoming a crowded marketplace. Plant-based food and beverage sales in 2018 exceeded $3.7 billion in the United States, rising 17 percent over 2017, according to the Good Food Institute in Washington, and there are few signs the pace of category growth is going to decelerate. Thirty percent, or about one in three consumers is actively trying to reduce meat consumption, but they don’t want to sacrifice taste. Read more at Food Business News

Healthy fats and oils help food manufacturers improve nutritional value of food products

In recent years, many food manufacturers have contributed to the Partnership for a Healthier America, improving the nutritional value of their products for Americans. However, more progress is needed and with this in mind, reducing the saturated fat in food products and replacing it with unsaturated fats and oils is a good place to start. Read more at Fooddive

Cargill to use coconut oil sourced form Rainforest Alliance Certified farms in its coatings and fillings

Cargill says broad food knowledge and direct involvement in various agricultural supply chains means it is in a unique position to source coconut grown on certified farms that are required to meet comprehensive criteria for sustainable agriculture. The company says it will be the first producer of cocoa to use Rainforest Alliance Certified coconut oil as an ingredient in its coatings and fillings—responding to growing consumer demand for sustainably sourced ingredients. Read more at Confectionery News

Bad diets are responsible for more deaths than smoking, global study finds

About 11 million deaths a year are linked to poor diet around the globe. What's driving this? As a global population we don't eat enough healthy foods including whole grains, nuts, seeds, fruits and vegetables. At the same time, we consume too many sugary drinks, too much salt and too much processed meat. This is according to the findings from a recent study in The Lancet, analyzing diets of people in 195 countries and estimating the impact of poor diets on the risk of death from diseases, including heart disease, certain cancers and diabetes. Read more at NPR

Pre/probiotic skin care: What are they and do they work?

The terms prebiotic and probiotic are fancy buzzwords touted as great aids for your digestive health, but what do they have to do with skin care? Prebiotic and probiotic skin care is now emerging as a hot new trend. Much like the gut, skin has its own microbiome that helps shield it from harm, and there are a lot of similar microorganisms that can be found in the gut and on the skin's surface. Dermatologists and skin care experts explain more. Read more at Today

A guide to sustainable eating

Have you considered the effects of what you eat on the planet, and made changes that will protect not only the Earth but also your health and the well-being of generations to come? Personal Health columnist for The New York Times, Jane Brody, asks that question of her readers and offers an overview of the recommendations from the recent EAT-Lancet Commission on Food, Planet and Health. Brody also offers some personal suggestions on how to comply. Read more at The New York Times

KIND continues fight against high sugar snacks

KIND Healthy Snacks has launched “Sweeteners Uncovered,” an augmented reality pop-up shop and online database that exposes the sweeteners and sugars hidden in top-selling snacks. The pop-up aims to increase consumer awareness of the amounts of sugar contained in everyday snacks. Seventy-eight percent of consumers said they don’t know the main difference between sugar alcohols and artificial sweeteners, according to a study conducted by KIND and Morning Star, a New York-based research firm. Read more at CSP