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Food Science & Innovation Weekly News Round-up - July 5 2019

Food Science & Innovation Weekly News Round-up - July 5 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.

What is the pegan diet?

In a world as diverse and complex as ours, it should come as no surprise the number of diet plans you can follow for healthy eating are myriad. Diet and culture are intertwined, as are nutrition and health. Within this context, it's not always easy to decide what to put on your plate, especially in light of the ever-changing understanding of how food influences well-being. Veganism and the paleo diet are two of the regimens gaining recent steam. Both have their pros and cons. And now the pegan diet essentially combines the best of both paleo and vegan diets. Read more at U.S. News and World Report

Clean label foods and beverages go mainstream

Today’s consumer wants great-tasting foods and beverages that deliver efficacious doses of health-promoting ingredients with transparent processing methods and substantiated claims. From its roots in reducing the number of ingredients and opting for more “natural” alternatives, clean label has moved from fad to mainstream, and brands—large and small—are launching and/or reformulating products with natural, clean ingredients. Read more at Natural Products INSIDER

California effort to put warning labels on soda fizzles

A bill before the California legislature that would put warning labels on sodas and other sugary drinks likely won't move forward this year after the author announced it did not have enough votes. State Sen. Bill Monning told lawmakers in the Assembly Health Committee he is withdrawing his bill and will try again next year. If passed, the bill would require warning labels on drinks that contain 75 calories or more of added sugar or sweeteners per 12 fluid ounces. Read more at MSN

Cargill cuts CO2 emissions from shipping fleet in green push

Cargill reduced CO2 emissions from its chartered shipping fleet by 350,000 tons last year as part of efforts to scale back its carbon footprint at sea. The international shipping industry accounts for about 2 percent of global emissions of carbon dioxide (CO2), the main greenhouse gas blamed for global warming. In its annual corporate responsibility report, the company said it had cut CO2 output per cargo-ton-mile by 12.1 percent in 2018 compared with its 2016 baseline, putting them on course to achieve the goal of 15 percent reductions in 2020. Read more at Reuters

Product Roundup: The booming business of repurposed bakery and snack goods

A raft of bakery and snack producers have figured out how to make new products from ingredients that used to end up in the trash, from nourishing flour made with the byproducts tofu and soy milk production or spent grains from the beer industry to repurposing so-called "ugly" fruit. Read more at Bakery and Snacks

Collaboration needed to solve global food and environmental challenges

In early June, nearly 100 leaders across agriculture, technology, non-government organizations, finance and investment, and food companies gathered at a 1,400-acre farm an hour outside Washington, D.C. to discuss the issues of how to nourish an unprecedented population while protecting and enhancing the world and to collaborate on a vision. The Honor the Harvest Forum, created by the U.S. Farmers & Ranchers Alliance (USFRA) and The Aspen Institute, featured working sessions among stakeholders that centered on the ability of agriculture to reduce greenhouse gases and adapt to a changing climate while growing shared value across the food chain. Read more at FeedStuffs

Millennial veganism

The world is going vegan – or at least an apparently consensus narrative on this is playing on a media loop. Meat has sustained populations around the world for 2,000 years, yet it’s increasingly off the menu, denounced on a global basis as bad for animals, the planet and our health. The same, we’re repeatedly told, applies to all animal products – dairy, eggs and fish – and we should steadily eliminate them from our diets by transitioning down the plant-based eating path. While many dismissed this as a passing fad, veganism has now gone millennial. Learn some of the reasons why. Read more at Sustainable Food Trust