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Food Science & Innovation Weekly News Round-up - June 21 2019

Food Science & Innovation Weekly News Round-up - June 21 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 attitudes on sugar remain complicated

In 2019, sugar and sugar reduction remained a hot topic at IFT19, the Institute of Food Technologists’ annual meeting and food expo held this month in New Orleans. While the formulation conundrum and sugar’s major alternatives were buzzing around the show floor, Lynn Dornblaser, director of innovation and insight at Mintel, Chicago, reported on findings about what consumers really think about sugar and added sugar claims. Mintel found that between 2014 and 2018, dairy-free, GMO-free and sugar claims all had the most growth in new product introductions compared to other health-related claims. This gives us a window into what consumers’ priorities are when it comes to buying food from a health perspective. Read more at Baking Business

Cargill puts up $30 million to end forest destruction in Brazil

Cargill Inc. is putting up $30 million to fund new ideas for ending deforestation in Brazil, where the conflict between economic growth and environmental protection remains a global flash point. The Minnetonka-based agribusiness, a key player in Brazilian soy production, said that the industry will fail to end deforestation by 2020 as previously hoped, and that more companies, governments and organizations need to band together to make a more concerted effort if real solutions are to be found. Read more at the Star Tribune

Inulin: Why and how much do you need?

Inulin: Does the name ring a bell? Probably not. It falls in the fiber category and science has linked inulin fiber with weight loss, stronger immunity, good gut health, colon cancer prevention and more. That is why it is increasingly used as a supplement, or as an ingredient in foods and beverages such as cereals, energy and protein bars, fiber-loaded cookies and bottled water, too. The natural sources of inulin include onion, wheat, bananas, garlic, leeks, artichokes, ground chicory root and other herbs. Read more at The Health Site

Many young adults value sustainably produced foods leading to healthier food choices

Sustainable diets offer many benefits as well as having a minimal impact on the environment, contributing to food security and promoting a healthy life for present and future generations. University of Minnesota School of Public Health researchers examined the continuity of supporting sustainable diet practices from adolescence to adulthood and how it is related to food choices. Their findings, recently published in the journal Public Health Nutrition, suggest it is likely that addressing the environmental sustainability of food choices as part of public health messaging to promote healthy dietary behaviors would be received as relevant by many young adults. Read more at University of Minnesota

Sports nutrition cleans up to appeal to the masses

The future of sports nutrition is in clean label, as brands work to improve their quality credentials and appeal to the masses, according to a report from research firm Lumina Intelligence. The report offers analysis of clean label claims on more than 4,000 sports nutrition products in online retail channels across 20 countries in Q3 2018. The analysis reveals that 24 percent of those products contained at least one clean label claim and six percent had more than three. Read more at

Green investments top $12 trillion worldwide

A new report from Ethical Markets Media details more than $10 trillion of private investments in renewable energy, energy efficiency, green construction, corporate green R&D and life systems over the last ten years. The full report, titled “Transitioning to Science-Based Investing,” contains many provocative thoughts from renowned futurist Hazel Henderson, who showcases some inspiring developments in sectors such as energy, water, pollution cleanup and sustainable agriculture. Read more at Corporate Knights

Cargill highlights sustainability progress across multiple supply chains

Cargill released a collection of sustainability reports across four key businesses: Aqua Nutrition; Cocoa and Chocolate; Ocean Transportation; and Premix and Nutrition. The 2018 reports reflect Cargill’s comprehensive approach to sustainability, with a focus on creating connections across industry, government and communities that foster meaningful change and workable solutions to the world’s biggest sustainability challenges. Read more at Perishable News

Mixed signals creating clean label confusion

Consumer perception of clean label food and beverage products is becoming more complex as the markets for dairy and meat alternatives grow. In some instances, consumers seem willing to tolerate a longer ingredient list if they perceive the finished products to be more sustainable or healthier than their conventional counterparts. “Sustainable nutrition is running up against clean label,” noted Rachel Cheatham, founder and chief executive officer of Foodscape Group, LLC, Chicago, during a recent presentation at the Institute of Food Technologists’ annual meeting and food expo. Read more at Food Business News