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Food Science & Innovation Weekly News Round-up - Nov. 22 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.

When bakeries cut sugar, what’s left to gain?

After the U.S. Food and Drug Administration finalized the Nutrition Facts Panel in 2016 with a new mandatory declaration of added sugars, the time of reckoning will soon be upon the baking industry. The new label comes out Jan. 1, and despite a recent six-month extension for compliance, many formulators of baked goods are still grappling with reducing sugar in their products so as not to fall prey to the added sugar callout. The new labeling requirements are just one piece of the puzzle. Despite consumers’ push for “real” ingredients, the vilification of sugar persists, and the added sugars line on the Nutrition Facts Panel will likely exacerbate it. Read more at Baking Business

Cargill, DSM joint venture opens zero-calorie sweetener facility

The Cargill-DSM joint venture Avansya has begun production at its first commercial-scale fermentation facility for stevia sweeteners in the U.S., to meet the increasing consumer demand for reduced-sugar food and beverages. The $50 million fermentation facility will produce sweet-tasting molecules such as Reb M and Reb D used to make EverSweet, a non-artificial, zero-calorie stevia sweetener. Located in Blair, Nebraska, the 10,000 square-foot facility will be operated by Cargill and intends to offer food and beverage manufacturers a sustainable, more scalable and low cost-in-use solution than extracting the molecules from the stevia leaf. Read more at FoodBev Media

Four factors driving sugar reduction efforts

Four “buckets” are causing sugar levels in foods and beverages to drop, said Lu Ann Williams, director of insights and innovation for Arnhem-based Innova Market Insights. Speaking in a Nov. 20 webinar, she listed sugar substitution, sugar reduction, “sweet science” and “beyond sweetness” as the four factors, or “buckets.” Sugar substitution refers to sugar alternatives. Globally, new product launches that mentioned stevia increased 13% per year on average from 2014 to 2018, according to Innova. Read more at Food Business News

Clean label foods boosting citrus pectin market at 4% growth until 2029

In terms of revenue, the global citrus pectin market is projected to expand at a CAGR (compound annual growth rate) of more than 4% between 2019 and 2029. This was among the findings of a recent report by Fact.MR, which delivered vital insights on the citrus pectin market, including a global industry analysis, size, share, growth, trends and forecast from 2019 to 2029. Citrus pectin, being an effective emulsification agent, is used for multiple applications, which tightly bind added or existing moisture. Read more at FNB News

Report: We must move beyond plant-based products to ensure sustainable food future

Food businesses need to move well beyond consumer-driven innovations in plant-based product ranges if they are to future-proof themselves and their supply chains through the growing climate crisis, reveals a new report from international sustainability non-profit, Forum for the Future. The Future of Food assesses the public commitments of 132 of the largest, most influential businesses with a stake in the global food system—from major high-street retailers, brands and food service providers to meat, dairy and feed producers. It calls on businesses to follow a five-point plan with potential to create wholesale system change and deliver sustainable protein throughout the value chain. Read more at Sustainable Brands

Cargill commits to $35 million to launch line of soluble fibers

American agribusiness Cargill is dedicating $35 million to launch a new line of soluble fibers in Europe used to reduce sugar by 30% and reduce calories in confectionery, bakery goods, fillings, cereals, ice cream, and dairy products and fortify foods with additional fiber, the company announced. The expansion of the firm’s European portfolio of starches, sweeteners and texturizers is Cargill’s first foray into soluble fibers in the continent. Research conducted by market insights firm Innova shows that product launches with fiber claims have jumped 23% in Europe over the last half-decade, and releases of products with sugar-reduced claims have increased by 16% during the same period. Read more at Powder & Bulk Solids

Dry beverage mixes driving customized nutrition trend

Kool-Aid, Ovaltine and Tang are some of the earliest forms of powdered drink mixes. More recently, the category has evolved from a “cheap and quick” way to get flavor into water or milk, to a value-added premium segment. There are many ingredient considerations when formulating dry drink mixes, as it is critical that the mix quickly dissolve, not be gritty or have sediment, and look and taste appealing. It must do all of these things while having a lengthy ambient shelf life, with most products expected to be acceptable for at least a year. Read more at Food Business News

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