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Food Science & Innovation Weekly News Round-up - May 24 2019

Food Science & Innovation Weekly News Round-up - May 24 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.

Podcast: Evolving ‘biotic’ category in natural health products

Once upon a time, probiotics were the only “-biotic” that ruled the healthy consumer packaged goods landscape. As consumer understanding and research findings grew, other -biotic categories formed with their own research supporting human and animal health. Some, such as prebiotics and synbiotics, are gaining consumer traction, but others, such as postbiotics and psychobiotics, are still gaining their footing. In this podcast Ivan Wasserman, managing partner, Amin Talati Upadhye LLP, discusses the growth of these -biotics in the marketplace and the regulatory challenges they face. Read more at Natural Products INSIDER

Cargill Brands strong on snacking

Snacks that provide more than a p.m. pick-me-up are in high demand by consumers, and Cargill has taken notice with the launch of grab-and-go snack packs offered under the company’s Honey Suckle White, Shady Brook Farms and Castle Wood Reserve brands. Set to officially debut this fall, Honey Suckle White and Shady Brook Farms Turkey Dippers offer consumers low-carb, high protein snacks with premium ingredients. The kits contain less than eight grams of carbohydrates and at least 16 grams of protein. Read more at Supermarket Perimeter

Organic opportunities in snacks and frozen food

An organic claim may be an added promotional benefit when it comes to two recent American trends: clean label snacks and convenient frozen foods. Organic ingredient introductions, including flavors, starches, colors and cocoa powder, could help companies take advantage of this opportunity, especially when targeting millennials. The U.S. organic food market reached $45.2 billion in sales in 2017, according to the 2018 Organic Industry Survey from the Organic Trade Association. (Note: The U.S. organic market in 2018 broke through the $50 billion mark, according to the 2019 Organic Trade Association data). Read more at Food Business News

Pectin expansion: Cargill to break ground on new $150 million Brazilian facility

Cargill will break ground in June on a new state-of-the-art pectin plant in Bebedouro, Brazil with a completion date of late in 2021. It will produce HM pectin, a versatile texturizing agent derived from citrus fruits to help meet the growing global demand for label friendly pectins for fruit preparations, dairy, confectionery and bakery food applications. Read more at Food Ingredients First

Clean eating most popular diet attempt

Topics like sustainability, plant-based diets and clean eating seem to permeate news about food, but it turns out they’re not just buzzwords or “flavors of the week.” The International Food Information Council (IFIC) Foundation’s 2019 Food & Health Survey shows genuine and growing interest in these and other trends. Read more at Feedstuffs

Study shows how diet can prevent a mid-life microbiome crisis and improve brain health

A number of physiological and psychological changes occur as we age, and many studies have shown that our gut microbiome also changes as we grow older. A fascinating new study is suggesting that a shift in gut bacteria in our middle-age could trigger a process that plays a role in cognitive decline in our later years. And diet may be the key to encouraging the growth of beneficial bacteria that benefit healthy brain aging. Instead of directly modulating gut bacteria with probiotics, the study focused on prebiotics – non-digestible compounds in food that stimulate the growth of good bacteria. Read more at New Atlas

New study highlights importance of investing in emerging food markets

The Global Alliance for Improved Nutrition (GAIN) and the Global Knowledge Initiative (GKI) have released a new study identifying innovative solutions for improving the supply chain flow of diverse, healthy foods. The study focuses on emerging markets in sub-Saharan Africa and Asia because of their vulnerability, complexity and opportunities for big investment. Over a six-month period, experts at GAIN and GKI researched new ways to improve nutrition outcomes, and also to spark a dialogue about investments for a better food system in these areas. Read more at FoodTank