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Food Science & Innovation Weekly News Round-up - Aug. 9 2019

Food Science & Innovation Weekly News Round-up - Aug. 9 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.

Fermented products likely to take fermented sector to $690 billion by 2023

With the rise of the health-conscious millennials, the demand for healthier food and beverages is increasing, driving this industry toward more sustainability and transparency. Fermented foods are the next mega-trend set to take this segment to a whopping $690 billion by 2023. The healthier food and beverage market is growing at an extraordinary rate across the globe, especially in the American, European, and the Asia-Pacific regions. Food manufacturers are cashing in on emerging opportunities in the market and are bringing in innovation to expand their product line. Read more at FNB News

Meatless meat is on the horizon and you’ll be surprised where it comes from

It may not materialize in a food replicator like in Star Trek but comes close to it. This futuristic meatless meat is produced from the air – and it rivals other food protein sources for its nutrition content. The idea was inspired by NASA but was never commercialized. NASA identified a class of single-celled microorganisms called hydrogenotrophs, which are called “nature’s supercharged carbon recyclers." These little organisms feed on CO2 and, with the help of hydrogen from water, convert it into food by synthesizing the gas into cellular material. A startup company, Kiverdi, is using a bioreactor to produce the air protein with the hydrogenotrophs, which are fueled by renewable energy or biomass. Read more at

Appetite change: Where the food industry is going

2019 is set to be a stimulating year and a defining one for many food and beverage companies. Over the last decade, the food and beverage industry has doubled in size, outpacing many other industrial sectors. In 2015 the value of the global food, beverage and grocery sector was $7.8 (£6.0) trillion. Packaged food was worth almost a third – $2.5 (£1.9) trillion. The trend toward more health-conscious consumerism may be well-established, but it continues to gather momentum and it is affecting every segment of the food industry – from snacks, baking and ‘better for you’ desserts to meat alternatives, sprouted breads, sea vegetables and energy drinks. Read more at New Food Magazine

Nutrition bars category not running out of novelty

Sales of nutrition, energy and other snack bars in the U.S. reached approximately $7 billion in 2018, which represents 17 percent growth since 2013, according to the February Mintel Group report “Snack, Nutrition and Performance Bars – U.S.” Portable and often highly nutritious bars allow contemporary consumers to check off many boxes on their wish lists for healthful, tasty, adventuresome food. This includes: foods that are simple, with only a few ingredients; have a clean label, touting “all natural” ingredients and/or featuring organic and non-GMO claims; are convenient – it takes just a couple of seconds to unwrap a bar, which can be eaten on the go or placed in a pocket, purse or gym bag; and are high in protein, whether plant-based or including animal-derived ingredients. Many bars are high enough in protein to be a meal replacement or a performance-enhancing snack for athletes. Read more at Food Processing

U.S. company Cargill eyes China’s agricultural market

U.S.-based agriculture and food company Cargill has renewed its commitment to sustainable agriculture in China, the company said in its annual report. Cargill expects to expand the production capacity of its corn processing facility in the city of Songyuan in northeast China's Jilin Province to two million tons per year by 2020, following a $112 million investment in April. Cargill's other agricultural investment projects in China since the beginning of 2019 include a $48.8 million new plant in Chuzhou City of east China's Anhui Province to rev up protein production, and a $40 million animal nutrition plant in east China's Jiangxi Province. Read more at Xinhuanet

‘Intriguing’: Prebiotics may protect against detrimental effects of early life stress

Early life stress, such as maternal separation, may cause long-term alterations to behavior and brain neurochemistry. It also causes changes to the gut microbiome, which offers the potential to modulate these detrimental effects using interventions such as prebiotics, according to a new study published in the European Journal of Neuroscience. Read more at Nutraingredients-USA

Food combining is the newest Pinterest popular diet—Does it work?

From peanut butter and cheese sandwiches to tuna fish and fruit punch, we all have our weird food-combining quirks. But for some people, determining what combination of foods to eat is less about finding an unexpected flavor pairing and more about strategizing the nutrients they eat together for optimal digestion. This concept is aptly called "food combining." It has roots in Ayurvedic medicine, but it has now taken off with wellness bloggers, who claim these tricks and guidelines can help with bloating, overeating, and even allow you to "detoxify" your body. Read more at Refinery29

Investors’ role in sustainable food

For more than 50 years, intensively reared animals have been the main source of protein for consumers worldwide, and a major ingredient for multi-billion-dollar brands like Burger King and McDonalds. However, the success of today’s dominant industrialized system of livestock and fish production has come at a cost. The industry is a key driver of antibiotic resistance and is the world’s largest user of freshwater resources. Consumer awareness of these issues has given rise to a growing abundance of tasty new products, and two-thirds of consumers are already choosing to eat less meat and more plant-based food. For companies and investors alike, this presents significant opportunity, and some are already reaping the benefits. Read more at Top 1000 Funds