Food Insider Journal is part of the Informa Markets Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.

Food Science & Innovation Weekly News Round-up - Sept. 13 2019

Food Science & Innovation Weekly News Round-up - Sept. 13 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.

Plant-based protein budding with organic and clean-label food shoppers

Though the majority of Americans eat meat, trends throughout 2019—from the launch of Burger King's Impossible Whopper to skyrocketing shares of Beyond Meat's blockbuster IPO—hint at the multi-billion dollar potential impact of plant-based products on the nation's food and beverage market. According to The Organic and Clean Label Food Shopper, 2nd Edition, a brand new report by market research firm Packaged Facts, consumers are increasingly more adventurous with what they eat and more consider themselves flexitarian than in the past. However, it's not just semi-vegetarian diets driving the plant-based trend. The pure novelty of the animal-free products are often enough to inspire some meat-eating consumers to try them. Read more at Yahoo Finance

Prebiotics versus probiotics: Here’s everything you need to know

Just as we were getting used to adding probiotics to our health regime, in comes another way to let our gut bacteria flourish. Prebiotics are rapidly gaining attention for their role in gut health. But before you buy another supplement, here are all the details about prebiotics and how to add them to a healthy eating plan. Most forms of fiber get completely digested by the time they reach the intestines. But other forms of dietary fiber, called prebiotics, make it all the way through the metabolic process pretty much intact. Once prebiotics get to the gut, that fiber feeds the intestinal bacteria. Read more at Parade

Could a tiny legume play a big role in the world’s future food needs?

The popularity of plant-based foods and protein sources has turned attention toward pea protein, maybe best known as the main protein source within Beyond Meat’s Beyond Burger. After investing $25 million last year, global agriculture company Cargill recently announced it's put an additional $75 million into Puris, North America’s largest pea protein producer. The funding means Puris will double its pea protein, pea starch and pea fiber production. This is good because peas don’t carry the same concerns as other plant-based alternatives: They are drought tolerant, serve as good crop rotation candidates, and cut down on the need for nitrogen fertilizers because of their ability to store nitrogen gas in their roots. Read more at BizJournals

The barrier Aryztra encountered when reformulating for clean label

Do your research. That was the main takeaway from recent IBIEducate session, “The No Funky Stuff Revolution in a Clean Label World,” presented by Jon Davis, senior vice-president of culinary innovation, ARYZTA North America, and Greg Tompkins, senior vice-president, ARYZTA North America. As the La Brea Bakery and Otis Spunkmeyer brands both pursued clean label reformulation, both Davis and Tompkins wished they had done more research both into the process and consumer demand. Read more at Baking Business

Investors show strong interest in plant-based protein

PowerPlant Ventures, a private equity firm dedicated to investing in emerging plant-based food and beverage companies, and backer of some of the leading brands in the category, including Beyond Meat, Ripple Nutrition and Thrive Market, announced it has closed its second fund, PPV Fund II, at $165 million. Founded in Los Angeles in 2015, PowerPlant is led by an impressive team of founders: Mark Rampolla, the founder of ZICO Beverages, a coconut water pioneer that was acquired by The Coca Cola Company in 2013; Kevin Boylan and T.K. Pillan, co-founders of Veggie Grill, the largest plant-centric restaurant company in the U.S.; and Dan Gluck, co-founder of Health Warrior, a superfood brand acquired by PepsiCo in 2018. Read more at RFD TV

Healy Group launches micronized pea proteins for clean-label vegan innovation

Irish ingredient supplier Healy Group is launching a new line of PrimaPro micronized pea proteins in answer to some of the emulsification challenges facing meat-free formulators. The allergen free ingredient has been applied successfully to plant-based and egg-free emulsified sauces. According to the company, it also delivers a number of functional benefits. Read more at Foodnavigator

More plant-based protein in diet may add years

Choice of dietary protein source matters for overall longevity, a population-based study in Japan suggested. Whereas animal protein was not associated with increased risk of all-cause death among more than 70,000 people age 45 to 74 years, plant protein consumption above the bottom quintile, which served as the reference, was linked to less mortality over an average 18 years of follow-up. Significant reductions were found specifically in mortalities related to cardiovascular disease, according to the study which was reported in JAMA Internal Medicine. Read more at MedPage Today

Key technologies identified to boost food production by 2050

Findings produced by the World Bank and United Nations to address climate change and excessive population growth center on the application of new technologies. Among the most important applications are measures to prevent rising agricultural emissions. The output of the analysis comes in the form of a report from the World Resources Institute, where researchers discuss the ramifications of a global population projected to increase by nearly three billion and the associated impact on food supply and the environment, in terms of the levels of energy required to support this vast number of people. The new report is titled "Creating a Sustainable Food Future: A Menu of Solutions to Feed Nearly 10 Billion People by 2050." Read more at Digital Journal