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Food Science & Innovation Weekly News Round-up - March 18 2019

Food Science & Innovation Weekly News Round-up - March 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.

Healthier fats and oils in the spotlight

The release of the 2015-2020 Dietary Guidelines for Americans marked a key turning point for public opinion of the healthfulness of food by placing more emphasis on food types and eating patterns rather than actual dietary components deemed public health concerns by past guidelines. Key recommendations included reducing trans fats and limiting saturated fat intake to less than 10 percent of daily calories. As a result, food and beverage manufacturers are turning to clean label fats and oils to appeal to a growing base of health-conscious consumers. Read more at Natural Products INSIDER

The revolt against big food

Today’s food problem is not absolute scarcity. It is that food is so unequally distributed and irrationally consumed that there is widespread malnutrition at both ends of the spectrum: The world’s most deprived people die or suffer from cognitive impairment because of undernutrition, while others face death or disease because of obesity. Modern patterns of food production and distribution are largely to blame. The challenge is to make food production more sustainable, and to adopt safer and healthier diets. And there are good arguments for a revolt against Big Food. Read more at Project Syndicate

Meal Kits 2.0

The day of the meal kit is not gone, and retailers are now offering a new take on the product. But while supermarkets may be the perfect medium for today’s meal kits, it’s not something most chains can jump into quickly and easily, especially if they try to take on production themselves. For one thing, producing meal kits requires a lot of labor and a lot of space, which is especially difficult when it comes to smaller, regional chains. Brands are stepping up and offering the ability to provide meal kit options based on price, demographics and geography. Read more at Supermarket Perimeter

Purpose at work: How Clif Bar drives business growth through higher purpose

Corporate purpose is paramount to operating a profitable business in today’s world. Purposeful storytelling is essential to building a positive brand image. That said, the payoff for your company and the planet comes from authentic dedication to making change. In other words, implementing and scaling purpose takes hard work. Organic energy and nutrition bar maker Clif Bar has done a good job of weaving purpose into its core business strategy, taking a holistic approach to corporate purpose. Read more at Forbes

Target deploys new ‘Target Clean’ label, marking products as free of certain chemicals, ingredients

With ingredient labels full of terms that practically require a chemistry degree to understand, it can be difficult to know what you’re buying. In a move to simplify shopping, Target is introducing a new label to identify products made without potentially harmful chemicals such as parabens, aluminum, and artificial sweeteners. The green, hexagon-shaped “Target Clean” label joins a family of “wellness icons” Target has recently introduced with the goal of helping customers make informed purchasing decisions. Read more at Twin Cities Business

Probiotics are often mislabeledhere’s how to tell

Probiotic foods, from kombucha to yogurt and even chocolate, advertise numerous benefits for health. But consumers are having a hard time determining when and how to apply the widely touted but unclear benefits of probiotics to their own lives and could use some help on understanding how these complex organisms benefit health. This article offers insights into the federal regulation and definition of probiotics as well as clarifying the difference between probiotics, prebiotics and synbiotics. Read more at Forbes

Cargill debuts e-commerce platform to streamline edible oil buying experiences

Cargill is launching a new digital platform, myCargill.com to “streamline and enhance” customers’ buying experiences, as well as provide a fast and easy-to-use option to manage orders and instantly access key information such as food safety data and technical product specifications. The platform will first be available to a pilot group of edible oil customers. Read more at Food Ingredients First

Creating a sustainable food future

Kids living on farms today have a lot to look forward to as they grow into adulthood, and a whole lot of work cut out for them as well. The World Resources Report, “Creating a Sustainable Food Future,” released in December 2018, outlines projections offering both promise and peril for those in all areas of agriculture, be they consumers, producers, processors or distributors. The report addresses a number of ag-related gaps to close before Earth reaches a projected population of 9.8 billion humans in the year 2050. Read more at AgDaily