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OTHER BUSINESS360 SOLUTIONS... Insights & Outsights, a light-hearted annual retrospective (2013 and 2014). Email us for more | | Subject: | FOOD BUSINESS NEWS/Market Segments/Functional Foods or FOOD BUSINESS NEWS/Market Segments/Natural and Organic | | Period: | January 15, 2016 to February 1, 2016 | | Geographies: | Worldwide | | Categories: | All Categories | | Contents | |
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Nestlé announced it would participate in commercialization efforts for the Ecobiotics line of microbiome drugs being tested in clinical trials by Seres Therapeutics. Nestlé Health Science has purchased an equity stake in Seres (Cambridge, Mass.), which is developing the microbiome products for the treatment of Clostridium difficile bacterial infections of the digestive system, and for inflammatory bowel disease. The various products, based on microbial organisms, target the 100 trillion microorganisms that live within the human body. They are in different phases of human testing. C. diff infections are most common in people 65 years and older, and in immune-compromised patients treated with antibiotics for underlying infections.
"Nestlé Health Science Makes Latest Move In Breakthrough Microbiome Field", Nestlé Health Science, January 11, 2016
Bakers, restaurateurs, chefs, and food experts peered into their crystal balls to see what’s cooking in 2016. Among their predictions: artisan breads will grab more attention. Made from scratch, artisan breads can take four to five hours to rise. Partially baked breads will endure, but consumers are looking at more than price when they shop for bread. They want quality, of course, but also longer-lasting freshness and resistance to mold. Whole-grain wheat breads will continue to be popular, even as alternatives gain more shelf space. Pastas such as Italy’s strozzapreti “will be all the rage, says one restaurant owner. Long and slightly twisted like a rope, the pasta goes well with braised meat. Look also for simple pasta dishes... More "Coming to a table near you: Food predictions for 2016", Providence Journal, January 06, 2016
| Advertising Self-Regulatory Council, January 27, 2016 Prepared Foods, January 27, 2016 PR Newswire, January 26, 2016 New York Post, January 26, 2016 Business Wire, January 25, 2016 Yoplait Plenti, January 25, 2016 Marketing Week, January 25, 2016 Media Post, January 20, 2016 | |
| Marketing & Advertising | | | | The “most potent, generative force” in the food industry – gluten-free food and beverages -- is not going away. A visit to the recent Fancy Food Show bore that out: kombuchas, jerkies, prepackaged sauces, artisanal charcuterie, and small-batch jams were all labeled gluten-free. The U.S. market for gluten-free foods hit $11.6 billion in 2015, up 136 percent from 2013 (Mintel). But those figures only include products specifically labeled “gluten-free.” Other foods and beverages that just happen to be gluten-free are also benefiting. Examples include new dishes on San Francisco restaurant and café menus, in farmers markets and in pastry shops (e.g., almond flour cakes). The fact that gluten-free beer “tastes wretched” spurred the rise... More "Is that gluten-free? The movement’s impact on the food industry", San Francisco Chronicle, January 19, 2016
The EU Commission has approved a digestive health claim for a functional ingredients manufacturer’s chicory root inulin fiber product. German company Beneo says its customers may now use the claim: "chicory inulin contributes to normal bowel function by increasing stool frequency." In addition, the 13.5 authorization also applies to general health-related well-being claims under article 10.3. These include "promotes digestive health" or “supports a healthy and balanced digestive system." The European Food Safety Authority (EFSA) reviewed the company’s scientific proofs, which included six human intervention studies that proved that consumption of Orafti Inulin increases stool frequency and supports a healthy digestive system.
"Authorised 13.5 health claim with proprietary use for Beneo’s inulin promoting digestive health", News release, BENEOnews.com, January 01, 2016
| Retail Analysis, January 28, 2016 NewHope360.com, January 26, 2016 Nutraceuticals World, January 26, 2016 Business Insider, January 23, 2016 FOODnavigator-USA.com, December 17, 2015 The Grocer, December 14, 2015 | |
| Products & Brands | | | | The shift in American consumers’ attitudes toward health and dieting is giving diet product marketers a sour stomach, according to Mintel. A Mintel analyst says “the diet industry faces downward pressure” because Americans are skeptical of diet product ingredients and their effectiveness in weight loss. In short, they believe “a magic weight loss pill likely doesn’t exist." The researcher found that 91 percent of U.S. consumers now believe a well-rounded diet is more important than using weight loss products. This shift is reflected in the fact that sales of weight-control tablets continue to decline steeply: nearly 20 percent for the 52-weeks ending July 2015. U.S. consumers agree diet products are not as healthy as they claim to... More "Balanced Eating vs. Dieting Plans", Prepared Foods, January 13, 2016
Natural food start-up company Wyldsson (U.K.) is using OatPure gluten-free oats from Glanbia Nutritionals to produce its range of gluten-free muesli and oatmeal products. Glanbia (Kilkenny, Ireland) developed OatPure gluten free oats in response to consumer demand for gluten-free products that meet stringent regulatory requirements. Wyldsson’s muesli, made with OatPure oats, is listed in the official Celiac U.K. Food Directory of gluten free products.
"Wyldsson and Glanbia Nutritionals Develop Gluten Free Breakfast Oats", Food Ingredients 1st, January 13, 2016
| USA Today, January 27, 2016 PR Newswire, January 25, 2016 The Food & Drink Innovation Network, January 22, 2016 Bloomberg Business, January 15, 2016 Nutraceuticals World, January 15, 2016 Fast Company, January 14, 2016 Store Brands, January 12, 2016 The New York Times, January 10, 2016 | |
| Research, Studies, Advice | | | |
U.S. urologists who reviewed scientific studies on dietary supplements claiming to improve men’s sexual health concluded that some showed promise, but still lacked evidence from clinical trials. Others not only did not improve sexual dysfunction, they were harmful, impure or weak. Some that claimed they were “natural” actually contained traces of the same chemicals – PDE5Is – used in Viagra and similar products. One study found that 81 percent of tested samples of over-the-counter products purchased in the U.S. and Asia contained PDE5Is. Another study found that the widely-used ingredient fenugreek was beneficial in terms of improving sexual arousal and orgasm, and was shown to be safe.
"A Urologist's Guide to Ingredients Found in Top-Selling Nutraceuticals for Men's Sexual Health. ", The Journal of Sexual Medicine, January 24, 2016
 Latina women are 20 percent more likely to bear a child with neural tube defects, such as spina bifida or anencephaly. Scientists believe it’s because corn tortillas lack folic acid. The FDA bars folic acid fortification of corn masa flour used to make tortillas because of a danger that it breaks down after a while, releasing toxins. The addition of folic acid to breakfast cereals, breads, rice, pasta and other grain products accounts for the huge drop in severe brain and spinal cord defects since 1998. The FDA is reviewing the findings of recent research about fortifying corn flour with folic acid that the researchers themselves call “encouraging.”
"Why Tortillas May Hold The Key To Healthier Babies", National Public Radio, January 06, 2016
| The Economic Times, January 27, 2016 NUTRAingredients-USA.com, January 26, 2016 Nutrition Journal, January 22, 2016 EurekAlert!, January 21, 2016 Australian Food News, January 13, 2016 | |
| Trends | | | |
A Texas food writer offers an interesting suggestion to serious backyard gardeners who might want to move beyond tomatoes and other traditional vegetables: try growing grains. It’s not an undertaking, however, for backyard farmers, unless the backyard is spacious, i.e. acres. The backyard gardener with the space can grow amaranth, which provides enough for a hot breakfast, a side dish for dinner, a casserole, an ingredient in baked goods, or added to a salad. Other fairly easy-to-grow grain possibilities: wheat berries, sorghum, and corn.
"Harvest backyard grain crops to make tasty treats in the kitchen", Houston Chronicle, January 22, 2016
Market researcher Packaged Facts says the current focus on whole food and natural food sources will mean that consumers will be looking for foods naturally rich in magnesium, a mineral that is increasingly recognized as a beneficial ingredient. Certain dairy products and milk and dairy substitutes, cereals, and breads will lead the trend, followed by baby food and food supplements, bars and beverages. Foods high in fiber are high in magnesium, including nuts, seeds, whole grains and legumes, which also happen to be good sources of plant protein.
"Magnesium Rising in the Food Industry", US Daily Review, December 28, 2015
| Prepared Foods, January 26, 2016 Lux Research, January 26, 2016 Food Processing, January 25, 2016 Smart Blog, January 18, 2016 Nutraceuticals World, January 14, 2016 | |