Food Insider Journal is part of the Informa Markets Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.

Food Science & Innovation Weekly News Round-up - Aug. 2 2019

Food Science & Innovation Weekly News Round-up - Aug. 2 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.

The future of meat is in the lab

While Wall Street is still drooling over Beyond Meat, researchers are looking one step ahead to the next generation of meat cultivation: cellular agriculture. So what is it? Cellular agriculture uses cultures to build cell-based products outside of an organism. This can include animal-derived products, such as meat, eggs and dairy, as well as byproducts like silk, leather and fur. The foundations—biotechnology and tissue engineering—have already been established in clinical settings (think regenerative medicine). But unlike a “lab-grown” kidney, you don’t have to worry about putting the lab-grown filet mignon into the cow. Just don’t overcook it. Read more at Morning Brew

Challenges ahead to meet 2050 world food sustainability

The global food system needs to change to make sure people have enough food to eat in 2050 without destroying the planet, according to “Creating a Sustainable Food Future,” a World Resources Report released July 17. Reducing food waste, eating more plant-based food instead of animal-based food, and investing in bioengineered/genetically modified plants are some of the possible changes mentioned in the report. The World Resources Institute, the World Bank, the United Nations Environment Program, the United Nations Development Program, and the French agricultural research agencies CIRAD and INRA partnered to produce the 564-page report. Read more at World Grain

Five top consumer spending trends in grocery

Nielsen has released its "Total Consumer Report" (July 2019), which provides top trends and market predictions for the industry. The market research firm is highlighting five key areas including cannabis, online sales, meat alternatives, private label and fresh. Read more at Progressive Grocer

Calories versus costs: Food manufacturers struggle with reformulation

Bakery and confectionery reformulation projects are moving in the right direction in the UK, but whether they will meet the ambitious government targets could ultimately boil down to economics. Manufacturers here are having to weigh the costs of reducing calories and sugar in their products. With many food categories falling short of the required Public Health England’s goals to reduce sugar content by five percent, it is hard to believe that they will reach the 20 percent reduction targets for 2020. But ingredient suppliers are confident there are technical solutions to reach these goals. Read more at Food Manufacture

Cargill to highlight bakery shortening performance at IBIE

Improving bakery shortening performance and powering up bakery and snack sales with plant proteins will be key areas of focus for Cargill at the International Baking Industry Exposition, set for Sept. 7-11 in Las Vegas. Cargill said it will have experts on hand at IBIE to discuss new product developments and trends in the bakery and snack marketplace. The company will focus on three areas of interest: improving bakery shortening performance, powering up bakery and snack sales with plant proteins, and winning the hearts of consumers through premium cocoa and chocolate indulgence. Read more at Baking Business

‘No preservatives’ stands out among clean label claims

Surveys continue to show the rising popularity of clean label claims. Food and beverage companies may take several avenues to achieve such claims: no artificial preservatives, flavors or colors; organic; and non-GMO. “No preservatives” was the top clean label claim in two surveys, one from Health Focus International, which found that 39 percent of respondents said eating clean became more important over a year’s time. Survey respondents in a report from the Food Marketing Institute and Label Insight were asked what descriptions appearing on product packaging influenced purchase decisions. The top answer was “no preservatives” at 42 percent. Read more at Food Business News

Chia seeds are small but their growth is big

Chia seeds haven't been widely identified as a superfood in the U.S., perhaps because they've been overshadowed by vegetables like kale. But online search volume in the U.S. indicates chia seeds and other superfoods have been some of the most popular items—attracting almost 250,000 searches monthly on average in 2016. Chia seeds are very high in omega-3 fatty acids, protein and fiber, and global suppliers are selling them for use in muesli and other breakfast cereals, bread mixes and fruit juice. Between 2014 and 2015, new foods and beverages featuring chia seeds climbed 70 percent, according to Mintel's Global New Products Database, and in 2017 chia seeds were in 37 percent of new product launches containing ancient grains, according to Innova Market Insights, second only to quinoa. Read more at FoodDive