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Food Science & Innovation Weekly News Round-up - Dec. 30 2019

Food Science & Innovation Weekly News Round-up - Dec. 30 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.

No added sugar tops beverage sugar reduction claims in Europe

“No added sugar” is the most common sugar reduction claim being made by new European drink brands, according to data from Mintel’s Global New Products Database, which shows that 5% of European drinks launched in 2014 used the claim no added sugar, while 2% used sugar-free and 1% made an association with low or “reduced sugar. But in 2019, sugar reduction claims have continued to grow with 6% of launches using the claim no added sugar, 4% using the claim sugar-free and 2% using low or reduced sugar. Read more at Beverage Daily

Emulsifiers help with shelf stability, clean label efforts

Emulsifiers, which combine the fat and water elements of confectionery, offer a wide range of potential benefits. Although emulsifiers are necessary for confectionery, and they can even make products healthier, some consumers have pushed for ingredient companies to create clean label versions. Increasingly, consumers want products made with simple, recognizable ingredients. As a result, some confectioners have chosen to replace the mono and diglyceride emulsifiers traditionally used in confection applications with sunflower or canola lecithin. To support label-friendly formulation, Cargill’s line of lecithin products is sourced exclusively from plants and is available with non-GMO sourcing. Read more at Candy Industry

Food trends point to simpler eating, organic opportunities

Simpler eating, which includes organic choices as well as several other close-to-the-farm options, is expected to be one of the top food trends of 2020. Many of the forecasters have touted a continuation of the back-to-basics movement that has been ongoing for most of the past decade. The nation’s top organics-first retailer, Amazon’s Whole Foods, has published its food trends list for the past several years and it comes as no surprise that its 2020 version is highlighted with many items that fit that sustainable food niche. Read more at Produce News

Indigenous knowledge, a lesson for a sustainable food future

Local knowledge systems rooted in traditional practices and culture passed down for generations provide sustainable solutions to food and nutritional insecurity on the back of climate change, according to presenters at the recent 10th Forum on Food and Nutrition convened by the Barilla Center for Food and Nutrition. More than 370 million indigenous people, living in 70 countries, make up just 6% of the global population, according to the United Nations. But their food systems are models of diet diversity, innovation, conservation and local adaptability that the world can benefit from in the face of risks, such as climate change. Read more at Business Mirror

COP25 hears call for radical transformational change in the food system: Nobody should feel any comfort

Efforts to transform the food system and tackle the impact of food production on climate took center stage at the recent UN climate change conference, COP25, in Madrid. But while various actors were keen to flag the work already being undertaken, the need to deliver radical transformational change was high on the agenda. Transforming the agri-food chain must be one of the main elements of solving the climate crisis, according to Gonzalo Muñoz, the Chilean high level climate change champion for COP25. Read more at Foodnavigator

Mindful eating dominates as consumers seek rich, nutritious profiles

New beliefs around food are driving consumer preferences for more natural and less processed foods, short ingredient lists, clean labels on food items, and free-from foods, according to market intelligence provider Euromonitor International in its recent report “Evolving Trends in Food and Nutrition.” As part of this new era, consumers are keen to know what’s in the food they are buying and eating as well as to understand the nutritional information displayed on products, and equally, the ingredients contained within. Read more at Nutraingredients Latin America