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Food Science & Innovation Weekly News Round-up - June 28 2019

Food Science & Innovation Weekly News Round-up - June 28 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.

Fiber is more important than ever

Fiber has always been viewed as a boring but essential part of good nutrition. For decades it was thought to be useful in keeping the digestive tract healthy, curbing food cravings, lowering cholesterol and preventing diet-related cancer. Now, scientists are taking a hard look at human gut microbes, and all of a sudden, fiber is being viewed very differently. Read more at The Preston Citizen

USGLC announces Cargill as Heartland chair

The U.S. Global Leadership Coalition (USGLC) is pleased to announce the launch of an innovative partnership with Cargill to increase and amplify powerful conversations on global development and the critical role America’s ag economy can play in advancing U.S. interests around the globe. Cargill will serve as Chair of USGLC’s Heartland Tour through 2020. Featuring events across 13 Midwest states, the tour is intended to spark dialogue among elected officials, community leaders, businesses, academics and nonprofits on the ways global economic engagement can lift up and inspire local communities. Read more at Webwire

Don’t underestimate baby boomers mounting interest in clean label foods

New research reveals clean label food products are bought by young and old alike, but why they purchase varies greatly by age. The “clean” concept has made significant inroads across the food system over recent years. Approximately 41 percent of Americans actively seek products with the clean label designation with some regularity—almost half of those purchasers are millennials under the age of 35 who do so for emotional or moral reasons. A more unexpected finding reveals 30 percent of individuals who purchase clean labels regularly are actually older than 55 and focused on health. Read more at Food Industry Executive

Prebiotics may improve glycemic control in children with type 1 diabetes

Prebiotic supplementation may serve as an inexpensive and low-risk treatment addition to improve glycemic control in patients with type 1 diabetes (T1D), according to study results published in The Journal of Clinical Endocrinology & Metabolism. Differences in the gut microbiota composition between patients with T1D and healthy controls may contribute to metabolic dysregulation and the deterioration of glycemic control. The goal of the study was to examine the effect of adding prebiotic oligofructose-enriched inulin compared with placebo on glycemic control in children with T1D. Read more at Endocrinology Advisor

ASU researchers rank foods on the basis of nutritional value and long-term sustainability

Whether you’re a bacon fanatic, a vegan or somewhere in between, the choices you make about the foods you consume reverberate much further than your own body. As more consumers become aware of this, demand for sustainably sourced foods is on the rise. Yet personal health remains an important consideration. To address this, Arizona State University researchers built an algorithm to assign a score to some of the most commonly consumed protein-rich foods and rank them based on their efficiency at delivering the most protein at the smallest cost to the environment. Read more at ASU Now

Cargill opens food innovation center in Singapore

Cargill has opened its first innovation center in Singapore to help customers anticipate market forces and shifting consumer values around tastes, nutrition and food safety. It also connects the company’s customers in the Asia-Pacific region to a global network of 10 other innovation centers and 2,000 food scientists. The innovation center in Singapore will employ 20 food scientists by the end of 2019. Read more at Feedstuffs

How to survive in the age of fake nutrition news

In case you’ve lived under a rock since 2010: 67 percent of Americans are overweight or obese. We didn’t get here because of a lack of available information on diets. But we are stuck in an existential crisis triggered by the consumption of media in all forms which says that anything you eat will either kill you or change your life. Some would argue that much of the messaging on all fronts is unhelpful at best, and damaging — physically, psychologically and financially — at worst. Here are some thoughts on how to navigate this “Information Jungle.” Read more at Thrive Global

What is clean eating?

To some people, clean eating means that the kids cleared the table and did the dishes. To others, however, this term has a completely different definition. In fact, there are many attractive terms that get seamlessly woven into media headlines, acting like magnets to consumers. Yet when questioned about what these terms mean, the responses vary greatly. A recent survey conducted by the International Food Information Council Foundation found that a number of today's trendy diets and food terms are those that tend to be defined differently, depending on who you ask. Read more at U.S. News and World Report