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Food Science & Innovation Weekly News Round-up - April 5 2019

Food Science & Innovation Weekly News Round-up - April 5 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.

Postbiotics: The future of health

It would be difficult to ignore the growing amount of evidence highlighting the importance of gut health. For those keeping up with all things about the gut, the importance of both probiotics and prebiotics is regularly emphasized. However, it seems that the future of gut health may not only lay in prebiotics and probiotics but rather postbiotics – in other words, the waste product of probiotics. Read more at Longevity

Label Insights survey reveals loosely defined claims such as 'natural' still have pull with consumers

While terms such as “natural” and “clean label” may not have a regulated definition attached to them, these particular descriptors do motivate more than half of U.S. shoppers to purchase a product, according to a new survey from Wakefield Research for Label Insight. Interest in these claims suggest that consumers are looking for transparency from brands and the findings validate demand for products that are cleaner and greener and brands that are more forthcoming. Read more at Foodnavigator-USA

How much protein? Solving the puzzle

Lately, the world seems obsessed with protein in the diet: protein waters and beverages, the protein-heavy paleo, keto and Atkins diets, and protein-boosted packaged foods from pancake mixes to chips. But what exactly does protein do for you? Which sources are the healthiest? How much do you need? Drs. Mehmet Oz and Michael Roizen weigh in on the basics of protein, what it does in the body, and discuss some of the healthiest sources, such as legumes, nuts and seeds, whole grains, fish and veggies. Read more at Texarkana Gazette

Cargill launches label friendly plant-based lecithins for bakery applications

In response to consumer demand for clean label ingredients, Cargill’s latest range of lecithin seeks to offer bread manufacturers plant-based emulsifiers that are entirely functional in terms of emulsification, dough handling, increased volumes and improved texture. In response to consumer demand for clean label ingredients, Cargill’s latest range of lecithin seeks to offer bread manufacturers plant-based emulsifiers that are entirely functional in terms of emulsification, dough handling, increased volumes and improved texture. Read more at Food Ingredients First

Clean Label: What it means and how pet food processors can achieve it?

Although Petco’s recent list of banned artificial colors, flavors and preservatives provides some definition to what is considered clean label pet food, consumers look for other ingredients outside of this list to be included as well as excluded from the pet foods they buy. Processors and suppliers must collaborate to find ingredients that meet both efficacy requirements and the consumers’ standards when formulating clean label kibble. Read more at Pet Food Processing

Millennials’ food fascination drives disruptive innovation for F&B manufacturers

Millennials already hold a strong influence in the food and beverage industry, as their passion for environmentally sustainable and healthier food options has led to more detailed product information and cleaner labels. But that is only the beginning. The recently published “U.S. Food Market Outlook” predicts a high-stakes era of disruptive innovation will further reshape the industry. Having technology in place to support rapid new product introductions, agile responses to predictive data, and intimate knowledge of the customer will become increasingly essential. Read more at Manufacturing