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Food Science & Innovation Weekly News Round-up - Dec. 13 2019

Food Science & Innovation Weekly News Round-up - Dec. 13 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.

Consumer expectations moving beyond the label

Food and beverage manufacturers began responding to consumer demand for less processed products with shorter ingredient statements a decade ago. The early days of the clean label trend could be summed up in one word— simplicity. Today, clean label has many definitions, and manufacturers have moved beyond focusing on ingredient statements to bringing transparency to their production practices and supply chain. Read more at FoodBusinessNews

Mintel identifies global food and drink trends over the next 10 years

Three key trends will shape the global food, drink and foodservice industries over the next 10 years, according to Mintel. Eco-conscious consumption, technology-enabled personalization, and trust in food science will reshape modern markets. Expect to see consumers further prioritize plants in their diets, with the planet's health in mind as much as their own. Consumers will gain a better understanding of what makes them unique using health testing services, artificial intelligence-enabled apps, and increased personal data collection. Finally, brands will use science and technology to create new products, shorten production time and confirm trustworthiness. Read more at Nutraceuticals World

Cargill launches pea protein product for Asia market

U.S. agricultural giant Cargill has launched Radipure, a new pea protein product to meet Asian consumers' increasing demand for plant-based proteins. Featuring high solubility with various tastes, the hypoallergenic, non-GMO pea protein is a highly versatile ingredient that can be used in dairy, ready-to-drink beverages, baked goods and can serve as a meat alternative, the company said. Read more at Xinhuanet

Probiotics and prebiotics work differently in boys and girls, according to piglet study

The team from the Universities of Bristol and Reading found that 28-day old piglets produced very different levels of immune cells, antibodies and other immune-associated molecules depending on their sex, contradicting previous evidence suggesting that the difference in immunity begins during puberty. The researchers say piglets are valuable pre-clinical models for human infants, especially for nutritional studies, and they also showed for the first time that probiotics and prebiotics can have different effects on the immune system in male compared to female piglets. For example, the prebiotic inulin significantly increases the number of cells responsible for controlling immune responses, the regulatory T-cells, in male guts but not in female guts. Read more at MedicalExpress

Targeting the plant-based consumers: Promote craveability and taste above all else

Appealing to a growing audience of flexitarians who are striving to introduce more plant-based foods in their diets requires different communication strategies than when engaging with vegetarians and vegans, according to Mintel. More than one in five U.S. consumers now identifies as a flexitarian, presenting a large market opportunity for plant-based food and beverage brands and foodservice operators. Mintel suggests the best way to reach this growing consumer audience is by addressing the primary reasons why consumers are transitioning in the first place. Read more at Foodnavigator

Americans want to eat healthier, but price is a factor

There's a gap between how consumers want to eat and their spending habits, according to Nielsen. Americans' commitment to healthy foods is sporadic. For example, nearly all Americans purchased a low-fat food or beverage this year, but households only do so about twice a month. Similarly, U.S. homes are only buying organic, sugar-free and high-protein foods about once a month. Still, consumers have bright intentions for the future, presenting manufacturers and retailers with an opportunity to capitalize on this optimism. Two-thirds of Americans say their eating habits changed over the last five years, and three in 10 say they are making more healthy food choices than they were a year ago. Read more at The Food Institute

Cargill survey shows mixed feeling on technology and agriculture

Cargill released the results of its latest Feed4Thought survey regarding sustainable farming and animal welfare. The Minneapolis-based company found that 85% of people surveyed said technology in agriculture would feed a growing population. However, around half of the people want food from technology-based farms compared to traditional ones. Among the 3,000 respondents to the survey, most said they want to see technology used in the medical and educational industries. Farming ended up third ahead of defense, manufacturing, retail and food. Read more at Meat and Poultry