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Food Science & Innovation Weekly News Round-up - Jan. 18 2019

Food Science & Innovation Weekly News Round-up - Jan. 18 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 probiotics and prebiotics help your type 2 diabetes?

If you have type 2 diabetes, you probably already know that eating certain types of carbohydrates affects your blood sugar. Now, researchers are finding that using probiotics to balance beneficial bacteria – leading to better gut health – as well as high-fiber prebiotics to feed those bacteria, are important factors in managing type 2 diabetes. The two together help restore microbiome balance and support gut health, and research now shows that it can also achieve better blood sugar management, reduce inflammation and achieve overall improvements in your health. Read more at Healthcentral.com... 

Bugs are sustainable foods, but how do you convince people to eat them?

Farming bugs as a protein source is more sustainable than producing meat, but so far that has not been enough to get Western consumers excited about eating them. Marketing tactics for insects as protein ingredients have tended to point out the environmental and health benefits. But a new study published in Frontiers in Nutrition suggests it might be better to focus on taste and experience, such as highlighting how much dragonflies taste like soft-shelled crabs. Read more at MPRnews

WHO appeals to policy makers: A healthy diet is a sustainable diet

The World Health Organization (WHO) has published new recommendations for healthy eating based on sustainable food choices. According to WHO, few dietary guidelines take sustainability into account, but its new published guidelines suggest that a healthy diet sustainably produced indicates that promoting both human and environmental well-being together is a win-win scenario. Read more at Foodnavigator.com   

3 Sweeteners you can actually use on the Keto Diet

If you know much about the Keto Diet, a keto-friendly sweetener sounds like an oxymoron: Sweeteners are typically sugars, sugars are carbohydrates and the ketogenic diet is very, very low in carbs. But the fact is, there are sweeteners out there with little to no carbs—and while the list below is short, stevia, monk fruit and erythritol can all be part of a ketogenic diet and keep your sweet tooth satisfied. Read more at Health.com

Takeaways: The future of functional food and beverages

Increased consumer awareness of the long-term benefits of proper nutrition in overall health, as well as how it relates to specific health conditions, is driving new product development in the global market for functional food and beverages that is predicted to reach US$255 billion by 2024, according to Grand View Research Inc. However, slapping a health claim on a nutrition bar won’t get brands very far if it doesn’t deliver desired results. Consumers are looking for products that include efficacious levels of functional ingredients that can combat various diseases' progression and provide promising health benefits. Product developers and brands must consider key market dynamics. Read more at NaturalProductsINSIDER

Drs. Oz and Roizen: Fiber up, blood pressure down

“You are what you eat.” The old saying from food wizard Anthelme Brillat-Savarin is now more true than ever, according to Dr. Mehmet Oz, M.D. and Mike Roizen, M.D., chief wellness officer at Cleveland Clinic’s Wellness institute. They note that researchers have known for a while that the gut biome needs to be fed soluble fiber found in grains, veggies and fruits for heart health. Now they may know that your biome also needs insoluble fiber. It adds bulk to the stool and helps food pass more quickly through the stomach and intestines, helping to protect your heart from any effects of high blood pressure. Read more at New Hampshire Union Leader

High fiber diet linked to lower risk of death and chronic diseases

People who eat diets that are high in fiber have a lower risk of death and chronic diseases such as stroke or cancer compared with people with low fiber intake, according to a new meta-analysis recently published in The Lancet, which reviewed more than 100 years of research. The study, commissioned by the World Health Organization, showed that higher intakes of fiber led to a reduced incidence of a surprisingly broad range of relevant diseases including heart disease, type 2 diabetes and colorectal cancer, reduced body weight and total cholesterol, as well as reduced mortality. Read more at CNN

Cargill: 'Generation Yum' seeks closer connection to agriculture

Young consumers (age 18-34) or "Generation Yum" as coined by food author Eve Turow, are becoming increasingly interested in and learning more about animal welfare, according to new research from Cargill. This latest Feed4Thought survey of consumers in the U.S., France, Canada and Mexico found that twice as many consumers in the U.S. (35 percent) reported knowing a livestock feed or seafood farmer compared to 17 percent of those age 50 or older. Read more at Food Navigator USA...