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Food Science & Innovation Weekly News Round-up - April 19 2019

Food Science & Innovation Weekly News Round-up - April 19 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.

Six pressing questions about beef and climate change answered

Beef and climate change are in the news these days, and as with so many things in the public sphere lately, it's easy for the conversation to get polarized. Animal-based foods are nutritious and especially important to livelihoods and diets in developing countries, but they are also inefficient resource users. This article looks at the latest research (including from a recent World Resources Report) to address six common questions about beef and climate change. Read more at World Economic Forum

Clean label and allergen free: Cargill’s new lecithin on point to answer bakery consumer demand

Cargill has developed a range of plant-based lecithin that assists bread producers in formulating clean label and allergen-free products without compromising on functionality. According to the company, the plant-based emulsifiers offer a complete functional package in terms of emulsification, dough handling, increased volumes and improved texture, while helping bread producers use recognizable ingredients that consumers want. Read more at Bakery and Snacks

McClimate change: Is it so impossible for McDonald’s to serve plant-based options?

The food world is buzzing: Plant-based burgers just took a whopping leap forward. Impossible Foods, maker of the meatless Impossible Burger, is teaming up with Burger King to offer the Impossible Whopper. McDonald’s, however, doesn’t have a single meat-free entrée in the United States. Critics say we need to focus on what’s between those sesame-seeded buns. Plant-based options should be available in every restaurant to reduce the carbon footprint of menus and give customers better choices. Read more at Chicago Business

Harvard University sets new food standards

Harvard University is embarking on an ambitious new plan aimed at empowering people to upgrade their eating habits. The Harvard Sustainable Healthful Food Standards were drawn using the same body of data as the EAT-Lancet Commission (published in a February 2019 report). They set goals that over time will measurably increase access to healthy, culturally appropriate foods for students, faculty, staff and visitors, while also enhancing food literacy and lessening the University’s impact on land, air and water. Read more at India New England News

Breast milk—turns out it’s good for adults, too

Mother’s milk isn’t just for babies anymore. Hot on the heels of probiotic obsession comes HMO (human milk oligosaccharide), an indigestible sugar found in human milk that goes straight to your gut. Global chemical giants DowDuPont and BASF are investing millions to ramp up production of the indigestible sugar. Infant formula makers such as Nestlé can’t get enough of the synthetic ingredient. Now the companies are eyeing a potentially bigger customer: adults. Read more at Business Live

A look at the trillions of microorganisms that live in and on you

The fact that one can regularly find (and eat) probiotic cauliflower cheesy puffs might reveal that we’ve all gotten a touch microbiome-obsessed. Grocery stores sell probiotic chai tea, probiotic chia seeds, probiotic energy bars, and probiotic coffee, not to mention the booming kombucha market. Scientists are continuing to learn what the microbiome does for our health, and how certain diseases and disorders are associated with changes in your microbes. This primer offers the scoop on probiotics, prebiotics and antibiotics to help support microbiome health. Read more at Vice

Irish companies partner to produce sustainable plastic packaging

Eleven companies from various segments of Ireland’s agricultural food sector, including beef, poultry, lamb, fruit, vegetables, dairy, prepared meals and packed salad sectors are partnering to produce sustainable plastic packaging. As part of the collaboration, the companies will focus on finding ways to reduce single-use packaging from the supply chain and introduce sustainable alternatives using their food production expertise. Read more at EPPM