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Food Science & Innovation Weekly News Round-up - Feb. 22 2019

Food Science & Innovation Weekly News Round-up - Feb. 22 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.

Can behavioral science make our food choices more sustainable?

Food choices can have a big impact on the environment, according to research in the journal Food Policy which indicates that 16 percent of greenhouse gas emissions in the United States come from food spending alone. Public awareness is growing as influential voices like The Lancet push for sustainable dietary guidelines and the U.N. Environment calls meat production the “world’s most urgent problem.” But even the best-intentioned consumer will cave to time, cost and convenience pressures when facing 200 daily food choices. Now, behavioral scientists are cooking up shortcuts—better known as nudges—to entice greener choices. Read more at FoodTank

Guide to healthy sweeteners

If you are massively confused when it comes to choosing the best sweetener, you’re not alone. With obesity and diabetes on the rise, reducing sugar consumption is a growing trend, but there is light on the horizon with healthy alternatives. This guide helps consumers navigate the high sugar-seas to enjoy the sweeter life more safely. It provides an overview of the dangers of artificial sweeteners and a review of natural healthy sweetener alternatives such as natural stevia, monk fruit, maple syrup and raw honey. Read more at Earth911

Vegan is out, plant-based is in as a softer sell to mainstream consumers

The vegan offerings at this year’s Fancy Food show were ascendant. But they were also vastly different from the strangely pink faux hot dogs and slabs of phony bologna that have been observed for decades. These foods were creative and snacky, according to food industry analyst Phil Lempert, and moreover, many weren't even being billed as vegan. They were "plant-based." Read more at The Oregonian

Cargill invests €20 million to upgrade Netherlands starch facility

Cargill will invest €20 million ($22.5 million) in its starch production facility in Sas Van Gent, the Netherlands, to expand the production of instant starch at the site. The investment will fund the construction of a new building and the installation of two new roll dryers at the site, ensuring high food-safety standards and product quality. The new equipment is expected to begin operations in the summer of 2019. Read more at Foodbev

Sustainable packaging for natural foods

Packaging protects and preserves foods from origin (field or factory) through distribution to consumers while minimizing cost and product losses. Packaging also informs consumers about product attributes and marketing. Sustainable packaging goes a step further offering three usual indications of “sustainability” and typically includes materials that are recycled, compostable or renewable. Read more at NaturalProductsINSIDER

Top trends driving change in the food industry

The food industry is evolving rapidly. So what will the future look like? Food industry leaders and innovators weigh in on top trends driving change toward a healthier and more sustainable food future. Thought leaders from companies such as KIND Healthy Snacks, Numi Organic Teas and The Coconut Collaborative discuss key trends, including transparency, demand for plant-based foods and health and wellness. Read more at Forbes

The plant-based protein market

In the past decade, products made with plant proteins have evolved to include a wide variety of flavors, textures and formats for every eating occasion. Now, a broader range of consumers seek plant-based protein goods, particularly consumers under age 40 who eat meat but also incorporate other options. Dairy alternatives, sports nutrition and snacks are some of the top categories for plant-protein products, made with ingredients such as soy, pea, lentil and ancient grains. Read more at NaturalProductsINSIDER