We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

This is a general newsletter - click here to create something specific to your interests

Search criteria:
  • Ready-to-go newsletters on topics you choose, in your template
  • We prepare the content for you
  • You review, edit and click Send. Easy!
Read more about SmartNews360
  • A competitive intelligence leader for 20 years
  • Helping top corporations with research and analysis
  • From quick projects to ongoing support and outsourced services
Read more about Business360
Period: September 22, 2019 to October 6, 2019
Comment & Opinion or Companies, Organizations or Consumers or Controversies & Disputes or Deals, M&A, JVs, Licensing or Earnings Release or Finance, Economics, Tax or Innovation & New Ideas or Legal, Legislation, Regulation, Policy or Market News or Marketing & Advertising or Other or People & Personalities or Press Release or Products & Brands or Research, Studies, Advice or Supply Chain or Trends

DuPont: Plant-Based Nutrition Is Better Served By Combinations Of Synergistic Ingredients

DuPont Nutrition & Biosciences says plant-based nutrition is moving beyond single-source ingredients to synergistic combinations that strengthen the nutritional and sensorial profile of final products. Providing single ingredients was once the most common way to serve the plant-based diet market. But now DuPont’s application and development teams are increasingly blending plant-based ingredients that include proteins, stabilizers, antimicrobials and antioxidants, among others. The idea is to take the best of each plant ingredient to develop higher-performance formulations, bringing synergy and leverage of one ingredient to another. An example would be combining soy with almond, or soy with pea or rice and pea. The combinations are better than a single source of protein, because one can bring texture and the amino acids, while another can bring a different sensorial aspect or better hydration.

"Plant-based future is combined vegetable sources 'the golden solution is not a golden ingredient', says DuPont", NutraIngredients.com , June 28, 2019

Established Foods Are Repositioning As “Real Foods” For The Sports Crowd

Creating new foods, or repositioning established, traditional foods, as sports nutrition products is proving to be a profitable business tactic. As sports nutrition products move into the mainstream, so-called “real foods” – devoid of artificial ingredients – are moving into the world of professional and amateur sports. Example include: Veloforte's sports twist on a traditional Italian treat packed with fruit and nuts; California-based Clif Bar, now firmly tethered to sports and activity;  Soreen, a fruit-based cake from the U.K. repositioned for recreational cyclists; low-sugar protein bar Grenade Carb Killa, marketed as a real food alternative to sports nutrition bars. The trend is powered by sports dietitians whose first principle is that whole foods are the best fuel.

"Veloforte's sporty twist to Italian treat shows repositioning opportunity", Food & Beverages News, July 01, 2019

Restaurant Sales Growth Ebbs As Delivery Emerges As Growth Area

Sales growth for the top 500 U.S. restaurant companies slid in 2018 to 3.3 percent compared to the average 3.8 percent for the restaurants in the last five-year period, according to Technomic research. And while the fast-casual segment outpaced all other segments, its sales growth slipped to eight percent from an average 9.8 percent gain for the past five-year period signaling a cooling-off period. Meanwhile, delivery has emerged as a major growth area for all restaurants. This has caused companies to explore packaging that allows food quality to sustain itself in transit. It is also causing chains to reconsider their store designs to include a separate entrance for delivery drivers. 

"Is the honeymoon over for the fast casual segment?", FastCasual.com, July 08, 2019

Website-Based Baking Business Is Driven To Deliver Big Warm Cookies – Quickly

California-based Crave Cookie is a chocolate chip cookie bake-and-deliver business built on a simple concept: providing fresh-baked treats “that people couldn’t make themselves.” Shandi Scrivner, who started the business with her husband and brother, offers giant chocolate chip cookies – wide and at least two inches tall delivered warm from the oven. The website-based business – a storefront location is in development – will delivery a box of four warm cookies to five zip codes in the Clovis area with the help of seven part-time employees, including four drivers and three bakers. A box of four – they’re equivalent to four traditional-sized cookies – costs $12, plus a $2 delivery fee.

"This Clovis business delivers cookies to your door - but they aren't ordinary cookies", Fresno Bee (California), August 08, 2019

Nestlé Introduces Nutritional Beverage For Cancer Patients Dealing With Side Effects Of Treatment

N.J.-based Nestlé Health Science has launched a nutritional drink targeted at cancer patients. BOOST Soothe clear nutritional drink provides protein and calories as well as “a cooling, soothing effect” to help cancer patients get needed nutrition while dealing with certain side effects of cancer treatment, including oral discomfort and taste changes. Up to 80 percent of patients may experience sore mouth or mucositis during cancer treatment; 46-77 percent of patients receiving chemotherapy report changes in taste. The clear liquid drink contains no artificial colors, flavors or sweeteners, and provides 300 calories and 10 g of protein per serving.

"Nestlé Health Science Launches Unique Innovation for Oncology Patients", PRNewswire , September 09, 2019

Developed by Yuri Ingultsov Software Lab.