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Food Science & Innovation Weekly News Round-up - Aug. 23 2019

Food Science & Innovation Weekly News Round-up - Aug. 23 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.

Cargill to open innovation lab at University of Illinois at Urbana-Champaign

University of Illinois students focused on solving some of the world's greatest challenges across the global food and agriculture systems will soon have a new space to test their work thanks to a partnership with Cargill. The Research Park at the Urbana-Champaign campus will be the home of the newest Cargill Innovation Lab, the company announced today. Led by Cargill's digital labs team of data scientists, Innovation Lab students and staff will work directly with Cargill business leaders, operations teams and customers to help move digital ideas – in weeks, not months – to test mode. Read more at Yahoo Finance

Complex and evolving world of probiotics—deep dive

The global market for probiotics with foods and supplements together hit $43.8 billion in 2018 and is estimated to reach $77 billion over the next seven years. Market potential is high as new strains continue to be identified and researched for their role in the human (and animal) microbiome. Developments such as spore-forming probiotics and microencapsulation have made probiotics more resistant to processing, inspiring a host of innovative delivery formats, especially in foods and beverages. Read more at Natural Products INSIDER

Top five high risk ingredients when it comes to heavy metals

When did you last take a look at the safety and quality of your ingredients in relation to heavy metals? Jaclyn Bowen from the Clean Label Project names the top five ingredients at risk in her heavy metal ‘cheat sheet.’ While many companies may have HACCP (Hazard analysis and critical control points) programs squared away and Global Food Safety Initiative Benchmarked Standard certificate in hand, Bowen says they may need to look again at the safety and quality of ingredients through the lens of heavy metals. In this article, she discusses chocolate, rice and rice-based ingredients, fish-based ingredients, spices and water. Read more at New Food Magazine

How smart labels and materials are reshaping packaging

Smart packaging is developing rapidly. A major factor driving the growth of the smart packaging market is increasing demand for packaging that indicates and maintains product quality throughout the supply chain. Radio-Frequency Identification (RFID) and smart labels are easy to integrate into current packaging formats. These labels not only help to prevent theft but help to locate products as they move through the supply chain. The Food Safety Modernization Act (FSMA) requires CPGs to be able to, at minimum, identify the immediate supplier and recipient (other than retailers to consumers) of a product, placing responsibility on companies to monitor the path of their products. Read more at Packaging Strategies

Mintel Data: Could clean label help bolster the vegan cheese market?

As consumer demand for nutritious and responsibly produced food grows, research firm Mintel suggests the vegan cheese sector could benefit from taking a clean-label approach to product formulation. While cheese remains a staple product in many households, Mintel says that sales are relatively flat and the sector might benefit from developments in the vegan cheese category to reignite sales. Mintel analyst Julia Büch says a more extensive clean-label approach to cheese analogue formulation could help scale the category. Read more at Foodnavigator

Gluten free or not? Ten that can stump even the most informed

Those diagnosed with celiac disease are told to follow a strict gluten-free diet and avoid foods with the gluten-containing grains of wheat, barley and rye. From bread to pastries to pizza, it’s a life-changing diet. The avoidance instruction itself sounds straightforward – at least while still in the gastroenterologist’s office. But putting the regimen into practice is tricky. Many people with the autoimmune condition end up perplexed in the grocery aisle, or find themselves staring at a restaurant menu – trying to recall whether an ingredient is or isn’t gluten-free. Experts resolve some of the confusion about foods like meat and ingredients like starches and maltodextrin. Read more at Allergic Living

Hana Kahleova, MD: Plant-based fibers and nutritional supplements

With new studies constantly challenging or adding evidence to confirm notions regarding the impact of certain nutritional substances and whether those benefits could be derived elsewhere, the true impact of plant-based foods on a patient's overall health is often muddied. Hana Kahleova, MD, PhD, director of clinical research with the Physicians Committee for Responsible Medicine, has led and took part in a number of studies examining the impact of plant-based diets on various aspects of a patient’s health. At a recent conference, Kahleova presented a study that examined the impact of plant-based diets on weight loss and gut microbiota. Read more at MD Magazine