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Food Science & Innovation Weekly News Round-up - May 31 2019

Food Science & Innovation Weekly News Round-up - May 31 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.

Startups are pushing big companies to think outside the box

Recently, Food Tank, Seeds & Chips, and Mondelēz International co-hosted a panel in Milan, Italy, featuring Danielle Gould, founder and CEO of Food+Tech Connect; Pashon Murray, founder of Detroit Dirt; and Brigette Wolf, global head of Snack Futures Innovation at Mondelēz. Food Tank President Danielle Nierenberg moderated the discussion on ways to create sustainability in the food system, consumer habits around snacking, and if businesses can be kind to the planet while still producing delicious foods. Read more at Food Tank

Puris Texturized Pea Protein recreates bouncy mouthfeel of animal-based meat in plant-based alternatives

Ingredient supplier Puris’ Texturized Pea Protein can help manufacturers meet the rising consumer demand for plant-based meat that rivals the mouthfeel and taste of animal-based options, but without compromising clean-label and non-GMO or organic standards. The idea of texturized proteins is not new, but the Puris protein stands out from other products, the company says, because it checks consumers concerns about clean label while meeting manufacturer requirements for functionality. Read more at FoodNavigator USA

How values impact consumers’ purchasing decisions

Food companies that want to continue to grow can no longer ignore social, political, and environmental values. Among the research that shows consumers make decisions based on these values is a 2018 L.E.K. Consulting survey that found consumers increasingly look for nuanced claims related to ethics. Another recent survey by Crestline Promotional Products also noted that 68.3 percent of consumers said they want “to support companies that share their social, political, and environmental values.” Read more at Food Industry Executive

When packaging reflects brand ethos

When it comes to food, packaging has to be fit for the purpose. It has to be robust so it doesn’t split or burst and spoil the contents. It needs to look good, attract consumers’ attention and, in some cases, appear upmarket. It must have the correct allergen labeling so consumers can buy with confidence. But perhaps just as important, according to a 2018 Nielsen report, it also should be made from eco-friendly materials. Read more at Raconteur

What food and nutrition will look like in 50 years

Welcome to dinnertime in the year 2070. Your food—perfectly tailored to your genome—is prepared by a robot chef. Your kitchen is full of healthy fats and regionally sourced food, and you haven’t counted calories in decades. You can credit your longer life span to the doctor-prescribed medication in your cabinet: produce. And the majority of your protein comes from insects. Food and agriculture experts share their predictions for meals of the future. Read more at Outside

10 ways to improve gut health

Gut health refers to the balance of microorganisms that live in the digestive tract. Looking after the health of the gut and maintaining the right balance of these microorganisms is vital for physical and mental health, immunity and more. This article lists 10 scientifically supported ways to improve the gut microbiome and enhance overall health including eating probiotic- and prebiotic-rich foods. Read more at Medical News Today

From potatoes to coffee, plant breeders are changing crops to adapt to an uncertain climate future

Crop scientists are working overtime to ensure that future populations are fed even as the effects of climate change continue wreaking havoc on once-predictable weather patterns. The hope lies in switching out favored grains, vegetables and fruits for warm-weather adapted varieties with less of a carbon footprint. Read more at the New Food Economy