Archive | Nutrition

Glanbia Delivers Seventh Year of Double-digit Earnings Growth

Glanbia, the global nutrition group, increased total group revenue (including its share of joint ventures and associates) by 0.8% to €3.697 billion (up 1.3% at constant currency) and total group EBITA by 12.6% to €349.8 million (up 12.8% at constant currency) for the financial year ended 31 December 2016. Total group EBITA margin was 9.5%, up 100 bps (constant currency and reported). Adjusted earnings per share for the year were 87.66 cent, up 11.2% at constant currency (+10.8% reported).

Glanbia’s Performance Nutrition (GPN) business increased EBITA by 20% at constant currency over the prior year to €162.6 million (up 19.9% reported). Glanbia Nutritionals (GN) achieved EBITA of €111.8 million, a 4.5% increase on prior year at constant currency and up 4.9% on a reported basis.

Capital expenditure during 2016 amounted to €89.5 million of which €57.1 million was strategic capital expenditure which was focused on GPN and GN. The majority of the capital spend related to enhancing the group’s innovation capabilities, finalising additions in its high-end cheese and whey facilities at Idaho in the US, and various systems implementations.

Siobhán Talbot (pictured above), group managing director, says: “I am pleased that Glanbia had a strong group-wide performance in 2016 delivering our seventh year of double-digit earnings growth coupled with strong cash conversion. It has been an exciting start to 2017 with a number of key strategic initiatives progressing which will shape the future direction of the group.”

Since the start of 2017, Glanbia Performance Nutrition has made two acquisitions within the plant based nutrition category and direct to consumer channel further expanding its channel and consumer reach. Glanbia is also in advanced discussions to form a new joint venture in the US to build a large scale cheese and whey facility. At home, Glanbia is planning to sell 60% of its Dairy Ireland segment to Glanbia Co-operative Society for €112 million.

“All of these initiatives demonstrate a desire to play to our strategic strengths and are aligned to our vision to be one of the world’s top performing nutrition companies,” she adds.

Looking ahead, Glanbia expects the adjusted EPS of the continuing group to grow between 7%-10% constant currency in 2017 on a pro-forma basis. The Dairy Ireland transaction is expected to be 5%-7% adjusted EPS dilutive in a full-year.

Growth in 2017 is expected to be more evenly balanced across Glanbia Performance Nutrition (GPN) and Glanbia Nutritionals (GN). GPN growth will be driven by organic brand development and innovation as well as a contribution from recent acquisitions. GPN expects like-for-like branded revenues to grow in the mid-single digit range with EBITA margins expected to be in the mid-teen range. GN expects EBITA growth in 2017 to be driven by continued growth in the value added portfolio of Nutritional Solutions.

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Draft Guidance on Substances in Food For Infants Below 16 Weeks – Open For Comments

EFSA is launching a public consultation on its new draft guidance on the risk assessment of substances present in food intended for infants below 16 weeks of age.

From birth up to 16 weeks, infants are exclusively fed on breast milk and/or infant formula and safe levels set for the general population do not apply. EFSA’s Scientific Committee proposes a new approach for assessing the substances found in infant formula that can better support EU decision-making on the safe use of infant formula.

EFSA invites its stakeholders and other interested parties to submit written comments by 31 March 2017, using the electronic template provided. All the correctly submitted comments will be assessed and, if found to be relevant, taken into consideration by the Scientific Committee in finalising the Guidance. A report on the consultation will be published together with the final Guidance.

Public consultation on the draft EFSA guidance on the risk assessment of substances present in food intended for infants below 16 weeks of age

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Irish Food Research Presented to Chinese Food Companies

Teagasc, the Irish agriculture and food development authority, recently outlined its dairy and nutrition research to Chinese food companies at seminars organised by Enterprise Ireland in Shanghai and Beijing in China. The seminars were planned to promote Ireland’s dairy product offerings on the Chinese market and to champion Ireland as a location for Chinese investment in the dairy industry.

Representatives from Glanbia Ingredients Ireland, Kerry, Ornua, Aurivo, Carbery, and Dairygold also attended the two seminars. Apart from Teagasc, presentations were also made by representatives from Moorepark Technology Ltd, the APC Microbiome Institute, Food for Health Ireland, Bord Bia, Department of Agriculture, Food and the Marine and Enterprise Ireland and the Irish Embassy in Bejing.

The seminars provided an opportunity to outline to Chinese Dairy and IMF companies details of the exciting areas of dairy and nutrition research happening in Ireland, and how Chinese companies can collaborate with Ireland’s Dairy and Nutrition Centres of Excellence.

Speaking in China, Teagasc Director, Professor Gerry Boyle outlined some of Teagasc’s innovation in dairy technologies in its food research programme on clover rations in dairy cows on the sensory characteristics and functionality of milk and Teagasc. He spoke about the superior quality of dairy products produced from Ireland’s pasture-based system and recent developments in dairy processing technologies. The integrated research, advisory and education functions of Teagasc were highlighted, along with the benefits of having the animal and grassland, research and innovation programme integrated with its food research programme. Teagasc has a number of Chinese food researchers and PhDs working in Moorepark and is collaborating with similar research institutions in China. Teagasc has recently established a joint research lab with the University of Fujian to extend its research collaborations in support of Ireland’s dairy industry.

John Hunter, Chief Executive of Moorepark Technology Ltd, showed the capacity of the pilot plant facilities available at MTL. Professor Catherine Stanton from the APC Microbiome Institute and Teagasc spoke about how intestinal microbiota influence health and disease and outlined some of the latest findings from the Institute’s research programme.

At the seminars Ireland was promoted as a location for dairy nutrition and infant formula manufacturing, investment by Chinese companies.

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Research Reveals a Clear East-West Divide in Attitudes to Nutrition and Healthy Eating

Consumers in Asia are far more likely to be interested in healthy eating than those in the western world, according to a new survey of people’s attitudes to diet and nutrition. Researchers asked 600 consumers in Asia and 700 in the western hemisphere, plus Australia and New Zealand, about their views on a range of nutrition issues. Nearly seven in ten of the Asian consumers surveyed (68%) said they were ‘very interested’ in nutrition and healthy eating, compared with just 38% of the westerners.

Levels of interest in nutrition were highest in India, where 82% said they were very interested in healthy eating, and in the Philippines (71%). But in some western countries interest in a healthy diet was very low. Only 36% of respondents in the UK and 26% in Australia said they were very interested in nutrition and healthy eating, although in the US the figure was as high as 71%.

The survey was commissioned by specialist PR agency Ingredient Communications and conducted by market researchers Asia Opinions[1]. The findings highlight the extent to which views about diet and health differ between East and West. For example, two in five (39%) respondents in Asia considered eating less meat to be important to achieving a healthy diet. But only 25% of westerners felt the same way. Accordingly, a vegetarian or vegan health claim is nearly three times more likely to influence a consumer to buy a product in Asia than it is a consumer in the west (28% vs 10%, respectively).

Richard Clarke, Director of Ingredient Communications, says: “When it comes to healthy eating, East and West are worlds apart, even in this era of globalization. This emphasizes the important of ‘glocalization’. Nutrition businesses need a clear strategy that taps into worldwide mega-trends, but must remain agile enough to adapt their approach in individual markets as required.”

Neil Cary, Founder of Asia Opinions, says:“Asian consumers are well known for their knowledge of and passion for food, and this research shows just how much they care about nutrition and healthy eating. Food tends to play a more central role in Asian culture than in the west, and this is reflected in attitudes to diet and nutrition.”

[1] Online survey of 1,300 consumers (500 in the UK, 200 in India, 50 in the US, 100 in Malaysia, 50 in Australia, 50 in Canada, 50 in New Zealand, 200 in the Philippines, 100 in Singapore) conducted between 19 and 26 October 2016

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Almonds – When is a Calorie Not a Calorie?

New data from the US Department of Agriculture (USDA) shows that both roasted and unroasted almonds provide fewer calories than thought – and that the number of calories is largely dependent on form1 . The study, conducted by scientists from USDA’s Agricultural Research Service (ARS) and jointly funded by USDA ARS and Almond Board of California, shows that compared to the number of calories listed on nutrition labels, participants actually absorbed 25% fewer calories from whole unroasted almonds and 19% fewer calories from whole roasted almonds.

David Baer, PhD, and his team from USDA’s Agricultural Research Service (ARS) conducted a controlled human clinical trial using a new method to measure the calories absorbed from almonds, taking bioavailability into account. The new method allowed the researchers to determine the number of calories actually digested and absorbed from almonds.

Traditionally, calories are determined using what are known as the Atwater factors, which was developed over 100 years ago, and assigns an estimated number of calories per gram of fat, protein and carbohydrate in a food. “We expanded upon the Atwater method in our study, so we could tease out the caloric value of a single target food,” explains Janet Novotny, PhD, a physiologist and mathematician with the research team. “Then using the study participants’ energy intake and energy output, we were able to measure the number of calories actually digested and absorbed from a single food – in this case, almonds.”

In 2012, the researchers conducted their first study using whole roasted almonds, which showed that the almonds provided fewer calories than thought2 . This time, the research team broadened their investigation to examine the calorie availability of additional almond forms, and also replicated the measurement of calories absorbed from whole roasted almonds. The researchers found that whole unroasted almonds provided 25% fewer calories than expected, while whole roasted almonds provided 19% fewer calories. Chopped roasted almonds provided 17% fewer calories, though the difference between the calories absorbed from chopped and whole roasted almonds was not statistically different. Measured calories in almond butter did not differ from calories estimated using Atwater factors.

Why the discrepancy between the two methods of determining calories? The Atwater method of calculating calories may overstate the calories from almonds because it simply doesn’t account for the fact that not all calories from almonds are available to the body. The chewing process does not completely break down almond cell walls, and almonds are therefore not completely absorbed during digestion.

And why the calorie difference between almond forms? Much of this finding has to do with particle size after chewing and digestion. The larger the particle size, after chewing for example, the less the almond is able to be broken down by digestive enzymes and more of the almond is excreted, so fewer calories are absorbed. The reverse is also true: the smaller the particle size, the more almond cells are exposed to digestive enzymes and the more calories are absorbed. In addition to chewing and digestion, mechanical processes, such as chopping, grinding and roasting almonds can also impact particle size.

According to David Baer, PhD: “Calories are created equal but their availability from foods is not equal. These new findings confirm that we actually get fewer calories than we thought from almonds, whether they are whole or chopped, roasted or unroasted, and the amount of calories absorbed is mostly dependent on the form of almonds consumed.” Further research is needed to better understand the results of this study and how this method of measuring calories could potentially affect the calorie count of other foods.

1 Gebauer SK, Novotny JA, Bornhorst GM and Baer DJ. Food processing and structure impact the metabolizable energy of almonds. Food & Function. 2016;7(10):4231-4238.

2 Novotny JA, Gebauer SK, Baer DJ. Discrepancy between the Atwater factor predicted and empirically measured energy values of almonds in human diets. American Journal of Clinical Nutrition. 2012;96(2):296-301.

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Arla Foods Enters New and FReSH Initiative

Arla Foods is teaming up with a number of partners to launch the ‘Food Reform for Sustainability and Health’ (FReSH) programme. It aims to define guidelines on sustainable diets, redefine food production, reshape food consumption and evaluate a sustainable footprint for food transport.

A growing number of people suffer from obesity or malnutrition worldwide, while a large number of people still go hungry. Modern consumers are increasingly interested in health and nutrition and want to consume food in a sustainable way with respect for the environment, the climate and for people.

As a member of the EAT Foundation (EAT), Arla is already participating in work that links food, health and sustainability across science, business, civil society and policy. The EAT Foundation brings stakeholders together to drive a transformation of the global food system.

Today the EAT Foundation (EAT) and the World Business Council for Sustainable Development (WBCSD) together with Arla and other leading global companies, announce the launch of the FReSH programme.

“Consumers are at the heart of all of Arla’s activities and only by responding to their needs closely are we able to provide food, innovative solutions and great inspiration for a healthy everyday life. FReSH brings together business and science to define a future in which everyone can choose to enjoy healthy and affordable food, which is sustainably produced. It is natural for Arla to contribute based on our experience with sustainable dairy production practices and knowledge of the high nutritional value of dairy products,” says Kristian Østerling Eriknauer, vice president of CSR within Arla.

A Natural Role

As a global leading food company, Arla has a natural role in fighting and minimising health, socio-economic and environmental challenges throughout the value chain. Its Sustainable Dairy Farming programme sees Arla working closely with its dairy farmer-owners in DK, SE, UK, DE, NL, BE and LUX to improve animal welfare, reduce consumption of water, energy and feed, reduce greenhouse gas emissions and improve biodiversity.

“In Arla, being a responsible business means conducting our activities with respect for global and local, social, environmental and economic challenges. We believe that our commitment to long-term responsibility and sustainability is only achievable in cooperation with others,” adds Kristian Østerling Eriknauer.

The FReSH programme will enable Arla and other reputable companies and institutions, like the Lancet Committee, to influence and develop solutions for food production and consumption globally.

“Achieving complex goals requires all the relevant stakeholders at the table. It is extremely important for Arla to engage in a dialogue about the change we would like to see in the world. That is why we are very pleased to be part of this programme and we believe that together we can make a difference,” says Kristian Østerling Eriknauer.

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EU Can, and Should, Do Better to Combat Food Waste

Although a number of EU policies have the potential to combat food waste, their potential is not being exploited, according to a new report from the European Court of Auditors. Action to date remains fragmented and intermittent, while coordination at European Commission level is lacking. The latest EU proposal for dealing with food waste, the creation of a platform, does not fully address the problems raised in their report, say the auditors.

Food waste is a global problem which requires action at all levels. Current estimates indicate that, globally, around one third of the food produced for human consumption is wasted or lost. This waste represents huge economic and environmental costs.

Progress to date has been hampered by the lack of a common definition of ‘food waste’, and the lack of an agreed baseline from which to target reductions. This is despite repeated calls from the European Parliament, the Council, the Committee of the Regions, the G20 and others for the EU to help reduce food waste.

“Our report to the Commission identified a number of missed opportunities and potential improvements which would not require new legislative initiatives or more public money,” says Bettina Jakobsen, the member of the European Court of Auditors responsible for the report. “But by focusing its efforts on establishing a platform, the Commission again misses an opportunity to deal effectively with the problem. What we need now is better alignment of existing policies, better coordination, and a clear policy objective to reduce food waste.”

The auditors’ report examined how current policies could be used more effectively, recommending that the Commission should:

* strengthen the EU strategy to combat food waste and coordinate it better, with an action plan for the years ahead and a clear definition of food waste;

* consider food waste in future impact assessments, and better align the different policies which can combat food waste;

* identify and resolve legal obstacles to food donation, encourage the further use of existing donation possibilities and consider how to encourage donation in other policy areas.

However, Mrs Jakobsen warns that the new Platform does not contribute significantly to food waste strategy, and that there was still no single, clear definition of food waste. “Our recommendations on how to develop future policy have either been ignored or only partially accepted, while the draft guidelines just pass the problem on to the Member States,” she adds.

In their report, the auditors examined EU action taken so far to reduce food waste and how the various policy instruments work. They found that the EU had not contributed to a resource efficient food supply chain by combating food waste effectively.

Food waste is a problem along the entire food supply chain, say the auditors, and action should be targeted all along the chain. The emphasis should be put on prevention, as the benefits of avoiding waste outweigh the cost of dealing with it later.

The auditors found that there had been a notable lack of assessment of the impact of EU policies on the fight against food waste. Major policy areas such as agriculture, fisheries and food safety all have a role to play and could be used to combat food waste better.

Special Report No 34/2016: ‘Combating food waste: an opportunity for the EU to improve the resource-efficiency of the food supply chain’ is available in 23 EU languages.

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English Children Consuming Half Daily Recommended Sugar Intake at Breakfast

Children consume half the daily recommended sugar intake before the morning school bell rings, according to Public Health England (PHE). Children in England consume more than 11g of sugar at breakfast time alone, almost 3 sugar cubes. The recommended daily maximum is no more than 5 cubes of sugar for 4 to 6 year olds and no more than 6 cubes for 7 to 10 year olds per day. By the end of the day children have consumed more than 3 times these recommendations.

A survey conducted for PHE’s Change4Life campaign found that parents are unsure what makes up a healthy breakfast for their children. It found that of those parents whose child was consuming the equivalent of 3 or more sugar cubes in their breakfast, over 8 in 10 parents (84%) considered their child’s breakfast as healthy.

Some of the main sources of sugar at breakfast time include sugary cereals, drinks and spreads. Away from the breakfast table children are also consuming too much sugar, saturated fat and salt in items such as confectionery, biscuits, muffins, pastries and soft drinks These all contribute to an unhealthy diet.

PHE’s new Change4Life campaign urges parents to Be Food Smart and take more control of their children’s diets. A new Be Food Smart app has been developed to highlight just how much sugar, saturated fat and salt can be found in everyday food and drink that their children consume.

The free app helps and encourages families to choose healthier options and works by scanning the barcode of products allowing parents to compare brands, and features food detective activities for children and mini missions the whole family can enjoy.

Dr Alison Tedstone, chief nutritionist, Public Health England, says: “Children have far too much sugar, and a lot of it is before their first lesson of the day. It’s crucial for children to have a healthy breakfast, but we know the mornings in a busy household can be fraught. That’s why we’ve developed our Be Food Smart App, taking some of the pressure off parents and helping them to choose healthier food and drink options for their children.”

The campaign also helps parents identify the health harms of children eating and drinking too much sugar, saturated fat and salt, including becoming overweight or obese and developing tooth decay. Recent reports show that childhood obesity in England has reached alarming rates. More than 1 in 5 children start primary school overweight or obese, rising to more than a third by the time they leave.

Sara Stanner, Science Director at the British Nutrition Foundation, says: “When analysing a number of breakfasts from families across England, we were concerned to see the high amount of free sugars and low amount of fibre in many of these. We know a healthy breakfast can make an important contribution to children’s vitamin and mineral intakes and its consumption has been linked to many positive health outcomes. There are plenty of healthier options available so we need campaigns like Change4Life to help busy parents make the right choices for their families.”

PHE is currently working with retailers, food manufacturers and other organisations in the food industry to reduce the amount of sugar by 20% contained in products children consume. Eight in 10 parents (81%) surveyed support this action and believe food manufacturers have a responsibility to reduce sugar in their products.

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Increasingly Health-conscious Consumers Present New Opportunities For Superfoods Beyond Conventional Sectors

Superfoods, typically of high demand in the food, drink and beauty sectors, will soon see a distinct shift towards more diverse categories, driven by increasing health-consciousness, according to consumer insight firm Canadean.

The company’s latest report finds that consumers are more conscious of their health than ever before and aim to improve it proactively through healthy living rather than reactively through the use of conventional medicines. This health-consciousness, in conjunction with consumer willingness to experiment, explains the development of superfoods into uncommon sectors, allowing products typically not associated with health to benefit from the inclusion of superfood ingredients.

Lia Neophytou, Associate Analyst at Canadean, explains: “Our research shows that 63% of consumers believe plant botanicals or extracts will have a positive impact on their health. The increasing trust that consumers have for formulations including superfood extracts is therefore widening the possibility for manufacturers to incorporate superfood ingredients within their products across several sectors.”

Additionally, as unprocessed goods hold an allure for health-conscious consumers, products formulated with the lowest possible number of ingredients are appealing. This drives the inclusion of superfoods across fast-moving consumer goods (FMCG) sectors, given that they are antioxidant-rich, high in nutrients, and capable of delivering multiple benefits using fewer ingredients.

Neophytou adds: “Though superfoods are mostly utilised by manufacturers within food and drink products, there is growing evidence of superfood products emerging within alternative sectors, according to Canadean’s research. Citing the e-cigarette industry as an example, consumers seeking to mitigate the perceived harmful effects associated with traditional tobacco products through engagement with e-cigarettes, no longer necessarily have to face a trade-off between flavor and health, with the potential to replace chemical flavoring with natural superfood flavorings an option.”

Canadean believes the desire for more functional products by consumers who aim to proactively manage their health will drive the proliferation of superfoods into an increasingly eclectic range of industry sectors. The advanced properties of superfoods will ultimately allow manufacturers to create products in a variety of sectors that consumers can purchase and feel satisfied will aid health management.

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Wageningen University & Research and TNO Start Consortium on Personalised Nutrition and Health

A society in which every individual can – and wants to – make a conscious choice to follow a nutritional program that precisely fits with what the individual needs. The Personalised Nutrition and Health consortium, an initiative of Wageningen University & Research and TNO, is researching the technology and knowledge needed to make personalised nutritional and health advice possible on a large scale. Tailor-made advice helps people learn and maintain healthy behaviours, and therefore has significant potential for the society to prevent nutrition-related issues, such as obesity and diabetes.

Scientists from a wide variety of disciplines are working together in the international consortium: from life scientists and behavioural scientists to data analysts and sensor technology specialists. Partners include Philips, Google Food, health insurance company  Menzis, Dutch retail giants Albert Heijn and Jumbo, dairy producer FrieslandCampina, data provider PS in foodservice, ICT companies Noldus Information Technology and SmartWithFood, and eHealth companies VitalinQ Lifestyle Support, Sense Health , NIPED and Vital 10. The aim of the consortium is to convert the technology and knowledge into effective, personalised and scientifically supported products and services. Those products and services, in turn, will help people make healthier choices in what they buy, how they prepare food, and what they consume, but will also match their personality and social environment.

personalisednutritionWith the insights gathered from research, participating partners can, for example, develop tailor-made shopping lists, or apps with which users can closely monitor their health or can be advised and motivated to adapt their behaviour. The tremendous amount of information that users provide in these ‘do-it-yourself’ health monitors can also be used to promote the health effects of certain products, or for further research into nutrition, health and behaviour. Partners along the entire value chain – from farmers and food manufacturers to caterers and retailers – can add value for their consumers and contribute to a healthier society.

Within the consortium protecting the privacy of consumers, consumer trust of the (nutritional) advice and making free choices by consumers are important subjects of the research programme.

The Personalised Nutrition and Health consortium is a long-term, public/private partnership within the Agri & Food Top Sector. The consortium is being matched with other, more fundamental projects within this sector, which are being funded by organisations such as the Top Institute Food and Nutrition (TiFN) and the Netherlands Organisation for Scientific Research (NWO). The consortium’s research consists of sub-projects that last around two to three years. Partners – including both multinationals and small- and medium-sized enterprises – can participate in either a part of the program, or in the entire program.

The consortium is open to new partners.

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Nestlé and FC Barcelona Promote Healthier Lives

Nestlé Milo and FC Barcelona are teaming up to promote healthier lifestyles and the importance of physical activity to young people. The four-year global partnership will make Milo the official tonic food drink of FC Barcelona. In some countries in Europe, the Middle East and North Africa, the partnership will extend to include Nestlé’s Nesquik brand also.

Milo has long been associated with physical activity and for more than 50 years the brand has run youth sports programmes. Currently around 22 million children across the world are involved in sport and nutrition projects delivered by Milo.

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Avonmore Celebrates 25 Years of Soup-er Success

Glanbia Consumer Products’ Kilkenny-based soup production facility in Ireland celebrates 25 years in operation this month, producing over three million packs of Avonmore fresh soup annually. Originally launched in 1991 with five flavours – Mixed Vegetable, Chicken & Vegetable, Cream of Chicken, Tomato & Basil and Creamy Potato & Leek – Avonmore pioneered the introduction of fresh soup onto the Irish market and continues to grow the market with an expanding range of product and convenient formats to suit all tastes and occasions.

Today, the Kilkenny site produces 14 different varieties of fresh soup to meet changing consumer tastes and requirements. New innovations in recent years include the Avonmore ‘Feel Good’ range for those looking for a healthy low calorie option and the creation of a premium smooth soup in a tub format, for convenient dining, in three new flavours; Vine Tomato & Parmesan, Select Vegetable with Flat Leaf Parsley and Slow Cooked Chicken & Vegetable.

The Kilkenny facility employs 44 people. The Avonmore soup range is developed at Glanbia’s Innovation Centre in Kilkenny.

Product Development Chef, Barry Foley (pictured), comments: “Irish consumers have a strong affinity with fresh soup and seek out products that taste great and are convenient to eat. We work very closely with our network of local suppliers to ensure only the best quality ingredients are used in making our soups here in Kilkenny.”

Glanbia Consumer Products is a leading supplier of branded consumer products to the Irish market. Its Avonmore brand is the most chosen grocery brand in Ireland while other brands include Kilmeaden, the largest block cheddar cheese brand and a range of leading local milk brands including Premier milk. Its product offering focuses primarily on dairy products and includes standard and fortified milks, along with cheese, butter and cream as well as a range of chilled soups.

Glanbia Consumer Products is part of Glanbia, the global nutrition company, which generates a turnover of over €3.6 billion per annum, employs more than 6,000 people and has a presence in 32 countries worldwide.

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5 Reasons to Attend Hi Europe & Ni and Secure the Future of Your Business

Hi Europe & Ni, which is being held between November 29th and December 1st in Frankfurt, Germany, provides you with a 360 degree perspective of the nutrition and health ingredients industry through an exclusive offering of new ingredients & solutions, innovative tours, presentations & live demonstrations.

Join in one of the largest health & nutrition hubs in Europe and get the latest industry developments in the fastest growing markets of Botanicals, Natural ingredients, Preservatives, Antioxidants, Sports nutrition, Minerals and much more.

As the global meeting place for the health and nutrition ingredients industry, Hi Europe & Ni’s 465+ health & natural ingredient suppliers offer you the opportunity to find the solutions you need – all in one location in just three days. Hosted in Europe’s largest F&B market Germany, this is your platform to keep on top of the latest nutritional food and beverage innovation.

Register today to save €130 via www.hieurope.com/FDBE.

hieurope2november2016Get Exclusive Insights into the Latest Health & Nutrition Trends

Get updated by 80+ specialist speakers discussing top trends from natural & functional ingredients to organic, salt, sugar and fat reduction, health claims, free from, anti-allergens, antioxidants, clean label, sports nutrition and much more.

Your Gateway to the Entire Health & Nutrition Value Chain

Meet 465+ leading international ingredient suppliers – offering you food ingredients from A to Z, such as Botanicals, Natural ingredients, Preservatives, Antioxidants, Sports nutrition, Minerals and much more!

Your Chance to Connect With the Industry During Health & Nutrition Week

For the first time ever, Hi Europe & Ni will be part of the Health & Nutrition Week – bringing together the global health and nutrition community in Frankfurt for networking, social learning and business opportunities. This is your ultimate opportunity to meet with the entire health & nutrition industry.

hieurope3november2016The Latest Industry Innovations For You to Discover

Browse the New Product Zone showcasing new product launches, or take a free Innovation Tour in one of the specialised topic areas and meet the suppliers with the exact solutions you are looking for. Hi Europe & Ni promises to deliver you innovation!

Source Your Processing and Packaging Solutions

The brand new Expo FoodTec exhibition trail will showcase exhibitors with solutions in processing, packaging, equipment and associated services. Source from key exhibitors and industry leaders who offer solutions in all of the above.

Find knowledge & solutions you need in just 3 days!

Register today to save €130 via www.hieurope.com/FDBE

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Mintel Identifies Six Key Global Food and Drink Trends For 2017

Mintel, the world’s leading market intelligence agency, has announced the six key trends set to impact the global food and drink market – highlighting ingredient and food and drink product trends set to make an impact over the coming year. 2017 will be a year of extremes, from “ancient” products including grains, recipes, practices and traditions to the use of technology to create more and better tasting plant-enhanced foods.

Expect to see a rise in both “slow” and “fast” claims as well as more products designed to help people calm down before bedtime, sleep better and restore the body while they rest. Opportunities will exist for more products to leverage the reputation of the tea category and use chamomile, lavender and other herbs in formulations as a way to achieve a sense calm before bedtime. There will also be a valid excuse for nighttime chocolate indulgence. In 2017 and beyond, expect to see more of the unexpected, including fruit snacks made with ugly fruit and mayonnaise made with the liquid from draining chickpeas, which has been dubbed aquafaba.

Looking ahead to 2017, Mintel’s Global Food and Drink Analyst Jenny Zegler discusses the top food and drink trends set to impact global markets.

 

MintelFoodIN TRADITION WE TRUST

Consumers seek comfort from modernised updates of age-old formulations, flavours and formats.

People are seeking the safety of products that are recognisable rather than revolutionary. The trust in the familiar emphasises the opportunity for manufacturers to look to the past as a dependable source of inspiration such as “ancient” product claims including ancient grains and also ancient recipes, practices and traditions. Potential also exists for innovations that use the familiar as a base for something that’s new, but recognisable, such as cold-brew coffee.

POWER TO THE PLANTS

The preference for natural, simple and flexible diets will drive further expansion of vegetarian, vegan and other plant-focused formulations.

 In 2017, the food and drink industry will welcome more products that emphasise plants as key ingredients. More packaged products and recipes for home cooking will leverage fruits, vegetables, nuts, seeds, grains, botanicals and other plants as a way to align with consumers’ nearly omnipresent health and wellness priorities. Technology will play a part, already we have seen one company use artificial intelligence to develop plant-based alternatives to animal products including milk, mayonnaise, yogurt and cheese.

WASTE NOT

The focus of sustainability zeros in on eliminating food waste.

More retailers, restaurants and philanthropic organisations are addressing the sheer amount of food and drink that is wasted around the world, which is changing consumer perceptions. In 2017, the stigma associated with imperfect produce will begin to fade, more products will make use of ingredients that would have otherwise gone to waste such as fruit snacks made from “ugly” fruit and mayonnaise made from the liquid from packaged chickpeas, and food waste will be repurposed in new ways, such as power sources.

TIME IS OF THE ESSENCE

The time investments required for products and meals will become as influential as nutrition or ingredient claims.

Time is an increasingly precious resource and our multitasking lifestyles are propelling a need for short-cut solutions that are still fresh, nutritious and customisable, already we have seen so-called “biohacking” food and drink that offers complete nutrition in convenient formats. In 2017, the time spent on – or saved by – a food or drink product will become a clear selling point, inspiring more products to directly communicate how long they will take to receive, prepare or consume. 

THE NIGHT SHIFT

Evening is tapped as a new occasion for functional food and drink formulations.

The increasingly hectic pace of modern life is creating a market for food and drink that helps people of all ages calm down before bedtime, sleep better and restore the body while they rest. Products can leverage the reputation of the tea category and use chamomile, lavender and other herbs as a way to achieve a sense calm before bedtime, while chocolate could be positioned as a way to wind down after a stressful day. Ahead, there is potential for more evening-focused innovations formulated for relaxation, satiety and, taking a cue from the beauty industry, food and drink that provide functional benefits while the consumer sleeps

MintelSportsNutritionBALANCING THE SCALES: HEALTH FOR EVERYONE

Healthy food and drink are not “luxuries.”

Inequality is not just a political or philanthropic issue — it also will resonate more with the food and drink industry. Many lower-income consumers want to improve their diets but the access to — and the cost of — healthy food and drink is often an impediment. More campaigns and innovations are to be expected that will make it easier for lower-income consumers to fulfill their healthy ambitions, including apps to help people make use of ingredients that are on sale and, in a tie-in with Mintel’s 2017 Global Food & Drink Trend Waste Not, a value-priced box of “wonky” veg.

Jenny Zegler, Global Food and Drink Analyst at Mintel, comments: “This year’s trends are grounded in current consumer demands for healthy, convenient and trustworthy food and drink. Across the world, manufacturers and retailers have opportunities to provide more people with food and drink that is recognisable, saves time and contains servings of beneficial fruits, vegetables and other plants. In addition, Mintel has identified exciting new opportunities for functional food and drink designed for evening consumption, progressive solutions for food waste and affordable healthy food for low-income consumers. Opportunities abound for companies around the world to capitalise on these trends, helping them develop in new regions and more categories throughout the course of the next year and into the future.”

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DuPont Nutrition & Health and Inbiose Partner to Bring Novel Infant Nutrition Ingredients to Market

DuPont Nutrition & Health has entered a joint development and licensing agreement for exclusive rights to selected fucosylated human milk oligosaccharides (HMOs), including 2’ -fucosyllactose, with Inbiose, a Belgium-based producer of specialty carbohydrates.

HMOs are a group of unique oligosaccharides found in mother’s milk, with 2’-fucosyllactose being the single most abundant HMO. This new partnership combines Inbiose’s innovative production platform for specialty carbohydrates with DuPont’s capabilities in industrial-scale fermentation, regulatory and health science expertise, as well as global market access.

“This partnership is part of a new era in ingredients targeted for infant nutrition,” says John Rea, global business unit leader for Probiotics, Cultures, Food Protection and HMOs at Du Pont. “With this development, we’re working toward fulfilling our corporate mission to help solve the world’s food challenges by providing innovative ingredients our customers can use to make healthy and nutritious products. Our investment here complements the broad capabilities DuPont has built in probiotics and understanding the human gut microbiome, as well as our technologies already targeting this area.”

The partnership is currently focusing on developing the ingredients for market introduction by implementing an industrial-scale fermentation process and submission for regulatory approvals to enter the market in 2017. “We are excited to collaborate with Inbiose and bring the science of HMOs to market,” says Martin Kullen, global R&D leader for Probiotics, Cultures, Food Protection and HMOs at Du Pont. “HMOs are key in helping our customers move another step closer to matching the composition of human milk with their infant nutrition products.”

HMOs have been identified as important components of human milk that help shape an infant’s gut microbiome and a balanced immune system development. A growing body of evidence suggests that HMOs benefit the health of developing infants by supporting digestive, immune and cognitive development[1].

“Our collaboration with DuPont, a world-renown ingredient manufacturer, advances our technology and will accelerate the introduction of our first HMO to improve the health and well-being of infants,” says Professor Wim Soetaert, executive chairman of Inbiose.

Digestive/gut health was the primary claim associated with infant formula launches in 2015, according to market research firm Innova2. It was featured on 58 percent of all launches in the market. Over the past five years, the use of prebiotics in infant formulas has dramatically increased.

“HMOs are found naturally in mother’s milk and represent the next generation of functional oligosaccharides. The inclusion of HMOs will be a significant advancement in the improvement of infant formula,” says Martin Kullen. “With our experience delivering products to the strict safety and efficacy standards required for the infant formula segment, DuPont will be at the forefront of commercializing HMOs.”

[1] Bode, L. (2015). The functional biology of human milk oligosaccharides. Early Human Development, 91, first 619-622.

2 Formulation Trends in Baby Formula/Milk”, March 2016, Innova Market Insights.

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MEPs Call For EU Limit on Industrial Trans Fats in Food

The EU should place mandatory limits on industrially-produced trans-fatty acids (TFA) which may increase the risk of cardiovascular disease, infertility, Alzheimer’s, diabetes and obesity for consumers, says a resolution by the European Parliament. TFA intake is mostly linked to consumption of industrially produced, partially hydrogenated oils.

MEPs mention the fact that, according to the European Commission, only one in three consumers in the EU knows about TFAs which shows that labelling measures are not enough. The Commission should therefore propose an EU legal limit on the industrial TFA content of all foods as soon as possible, and preferably within two years, say MEPs.

MEPs say that there is evidence that Denmark’s introduction of legal limits for industrial TFAs, which brought in a national limit of 2% on trans fats in oils and fats in 2003, was successful, significantly reducing deaths caused by cardiovascular disease.

TFAs tend to be used in cheaper foods,  which means that people on lower incomes are most exposed to foodstuffs with a higher TFA content. This in turn increases the potential for widening health inequalities, MEPs say. The resolution was passed by 586 votes to 19, with 38 abstentions.

 

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Are Sustainable Proteins Nutritious Enough?

Are proteins derived from sustainable sources, nutritious enough? This question is central to research conducted by the public-private partnership Sustainable Future proteins: focus on nutritional and health-promoting qualities. The research, coordinated by Wageningen University & Research, will provide a scientific basis for the development of high-quality foods with sustainable proteins, and will provide ways for companies to rapidly and efficiently screen novel proteins.

The global population will increase from 7 billion in 2016 to more than 9 billion people by 2050, according to estimates by the United Nations. At the same time, prosperity is increasing in large parts of the world, doubling the demand for food. “If we want to ensure we produce enough food for all these people, then we must move towards a diet with sustainable proteins, derived from plant sources and waste streams,” says Marloes Groenewegen, Program Manager Healthy and Tasty Food at Wageningen Food & Biobased Research. “The question is whether we can develop sustainable protein beside animal protein in foods without sacrificing nutritional value.” Current knowledge about sustainable proteins is limited to little more than the energy value and amino-acid composition. “But we do not know to what degree these proteins are broken down into amino acids and how these components are absorbed by the body,” she illustrates.

Five Sustainable-protein Sources
The research by the Public Private Partnership (PPP) Sustainable future proteins: focus on nutritional and health-promoting qualities will provide insights into the digestibility of a number of sustainable-protein sources such as peas, potatoes, animal plasma, edible fungi and insects. The digestibility of proteins and peptides formed during digestion is being studied and compared to milk, soy and egg protein.

In addition, the biological activity of the peptides formed in the gastrointestinal tract is under investigation: how do they affect the immune system, the composition of the intestinal microbiota and the intestinal barrier? The PPP is also looking at whether combined provision of these proteins leads to higher nutritional values and increased biological activity. The researchers are working with advanced in-vitro digestion models and are evaluating proteins and protein combinations in a clinical study using volunteers.

Rapid Screening
The PPP will provide an integrated toolbox that allows manufacturers to quickly and efficiently evaluate the nutritional value, digestibility and biological activity of novel proteins. “Existing methods for the measurement of digestibility and biological activity are laborious and time-consuming, and often must use animal experiments”, says Harry Wichers, Professor of Immunomodulation at Wageningen University & Research and scientific coordinator of the project. “We will develop a user- and animal-friendly alternative.”

Topsector Agri&Food
Sustainable future proteins: focus on nutritional and health-promoting qualities has 10 partners: Nutricia Research, AVEBE, Darling Ingredients, BASF, Roquette, QUORN, PROTI-FARM, Mimetas, Wageningen University & Research, and Utrecht University (Utrecht Institute for Pharmaceutical Sciences). The PPP is a long-term public-private collaboration, co-financed by the Dutch Topsector Agri&Food; the research program runs until 2020. The consortium is open to partners offering additional proteins, knowledge and expertise.

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WHO Urges Global Action to Curtail Consumption and Health Impacts of Sugary Drinks

Taxing sugary drinks can lower consumption and reduce obesity, type 2 diabetes and tooth decay, says a new WHO report. Fiscal policies that lead to at least a 20% increase in the retail price of sugary drinks would result in proportional reductions in consumption of such products, according to the report titled ‘Fiscal policies for Diet and Prevention of Noncommunicable Diseases (NCDs)’.

Reduced consumption of sugary drinks means lower intake of ‘free sugars’ and calories overall, improved nutrition and fewer people suffering from overweight, obesity, diabetes and tooth decay.

Free sugars refer to monosaccharides (such as glucose or fructose) and disaccharides (such as sucrose or table sugar) added to foods and drinks by the manufacturer, cook, or consumer, and sugars naturally present in honey, syrups, fruit juices, and fruit juice concentrates.

Obesity on the Rise

“Consumption of free sugars, including products like sugary drinks, is a major factor in the global increase of people suffering from obesity and diabetes,” says Dr Douglas Bettcher, Director of WHO’s Department for the Prevention of NCDs. “If governments tax products like sugary drinks, they can reduce suffering and save lives. They can also cut healthcare costs and increase revenues to invest in health services.”

In 2014, more than 1 in 3 (39%) adults worldwide aged 18 years and older were overweight. Worldwide prevalence of obesity more than doubled between 1980 and 2014, with 11% of men and 15% of women (more than half a billion adults) being classified as obese.

In addition, an estimated 42 million children aged under 5 years were overweight or obese in 2015, an increase of about 11 million during the past 15 years. Almost half (48%) of these children lived in Asia and 25% in Africa.

whologoThe number of people living with diabetes has also been rising, from 108 million in 1980 to 422 million in 2014. The disease was directly responsible for 1.5 million deaths in 2012 alone.

Need to Reduce Sugar Intake

“Nutritionally, people don’t need any sugar in their diet. WHO recommends that if people do consume free sugars, they keep their intake below 10% of their total energy needs, and reduce it to less than 5% for additional health benefits. This is equivalent to less than a single serving (at least 250 ml) of commonly consumed sugary drinks per day,” says Dr Francesco Branca, Director of WHO’s Department of Nutrition for Health and Development.

According to the new WHO report, national dietary surveys indicate that drinks and foods high in free sugars can be a major source of unnecessary calories in people’s diets, particularly in the case of children, adolescents and young adults.

It also points out that some groups, including people living on low incomes, young people and those who frequently consume unhealthy foods and beverages, are most responsive to changes in prices of drinks and foods and, therefore, gain the highest health benefits.

Using Fiscal Policies to Reduce Consumption

whoobesityFiscal policies should target foods and beverages for which healthier alternatives are available, the report adds.

The report presents outcomes of a mid-2015 meeting of global experts convened by WHO and an investigation of 11 recent systematic reviews of the effectiveness of fiscal policy interventions for improving diets and preventing NCDs and a technical meeting of global experts. Other findings include:

* Subsidies for fresh fruits and vegetables that reduce prices by 10–30% can increase fruit and vegetable consumption.

* Taxation of certain foods and drinks, particularly those high in saturated fats, trans fat, free sugars and/or salt appears promising, with existing evidence clearly showing that increases in the prices of such products reduces their consumption.

* Excise taxes, such as those used on tobacco products, that apply a set (specific) amount of tax on a given quantity or volume of the product, or particular ingredient, are likely to be more effective than sales or other taxes based on a percentage of the retail price.

* Public support for such tax increases could be increased if the revenue they generate is earmarked for efforts to improve health systems, encourage healthier diets and increase physical activity.

A number of countries have taken fiscal measures to protect people from unhealthy products. These include Mexico, which has implemented an excise tax on non-alcoholic beverages with added sugar, and Hungary, which has imposed a tax on packaged products with high sugars, salt or caffeine levels.

Countries, such as the Philippines, South Africa and the United Kingdom of Great Britain and Northern Ireland have also announced intentions to implement taxes on sugary drinks.

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UNICEF calls for stricter controls on infant food marketing

Five in six children are not fed enough nutritious food for their age, depriving them of energy and nutrients at a critical time in their development, according to a new UNICEF report.

Poor nutritional practices, including the delayed introduction of solid foods, infrequent meals and the lack of food variety, are widespread. The UNICEF report suggests that half of pre-school aged children suffer from anaemia and only half of children aged six to 11 months receive any foods from animal sources such as fish, meat and dairy, which are essential to supply zinc and iron.

The report urges: “Governments should enact legislation and adapt policies to prohibit the inappropriate promotion of all commercially produced food or beverage products that are specifically marketed as suitable for feeding children up to 36 months of age, while continuing to adopt and enforce the International Code of Marketing of Breastmilk Substitutes.”

The onus is on Government and the private sector to make stronger and more targeted investments to make nutritious foods affordable and accessible to the poorest children. Making essential changes has the potential to prevent stunted growth, and even save 100,000 lives a year.

France Begin, Senior Nutrition Advisor at UNICEF, says: “Infants and young children have the greatest nutrient needs than at any other time in life. But the bodies and brains of young children do not reach their full potential because they are receiving too little food, too late. Poor nutrition at such a young age causes irreversible mental and physical damage.”

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Public Consultation – Dietary Reference Values For Thiamin (Vitamin B1)

The European Food Safety Authority (EFSA) has launched an open consultation on its draft scientific opinion on dietary reference values for thiamine, which is also known as vitamin B1. Thiamin is a vital nutrient that plays an important role in maintaining healthy nervous and cardiovascular systems.

This document proposes dietary reference values for thiamin for adults, infants and children, pregnant and lactating women. EFSA invites interested parties to submit written comments by 9th November 2016.

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Nestlé Health Science Supports Digestive Health With ProNourish Launch in the US

Nestlé Health Science has introduced ProNourish in the US, the first nationally distributed product of its kind designed and marketed specifically to be low in FODMAPs for people with digestive sensitivities. ProNourishTM drink is a nutritional drink that helps make following a low FODMAP diet easier, whether at home or on-the-go.

FODMAP is an acronym for Fermentable Oligosaccharides, Disaccharides, MonosaccharidesAnd Polyols, which classifies specific types of short-chain carbohydrates that can be poorly absorbed in the small intestine, resulting in severe abdominal pain, bloating, constipation and/or diarrhea and excess gas in some people. Research shows that a diet low in FODMAPs can significantly reduce symptoms of digestive discomfort for some people living with digestive sensitivities. The efficacy of the low FODMAP diet is supported by more than 30 clinical studies.1,2

“Meal and snack time can be filled with anxiety for many patients because they experience gastrointestinal symptoms after eating certain foods, such as those that are high in FODMAPs,” explained Travis Stork, MD, spokesperson for ProNourish. “I recommend ProNourishTM drink as part of a low FODMAP diet so patients can enjoy a mini-meal or snack without worry.”

ProNourishTM drink features the TruComfortTM Digestive Care Blend with ingredients carefully selected to be low in FODMAPs, including 3g of low FODMAP fiber to support digestive health.

This new product introduction follows the launch of www.LowFODMAPcentral.com, a comprehensive online resource developed by Nestlé Health Science to support both the consumer seeking more information about FODMAPs and the healthcare professional looking to build knowledge and practice tools.

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MumPanel Members Give Soreen Lunchbox Loaves Thumbs Up

Parents across the UK have given Soreen’s Lunchbox Loaves the thumbs up after taking part in independent research conducted by MumPanel, 95% would recommend them to other parents. The trademark ‘MumPanel Approved’ is designed to be used on packaging and to offer peace of mind to mums and dads when out shopping.

MumPanel based in Manchester, is a 15,000 strong team of parents who provide their honest views, feedback and ideas on products and services aimed at families. For Soreen the panelists sampled the product then answered questions and rated the snack between 1-5 on taste, quality, and value.

Family marketing expert and founder of MumPanel, Lynne Barcoe (pictured), comments: “MumPanel Approved was designed with one thing in mind to help busy parents when they are doing the weekly shop and looking for products for their children. The mark shows the brand has been tried and tested by other parents and they consider it good enough for their family. The mark is no different to a friend recommending a product in the playground.”

The mini loaves were recommended by 9 out of 10 MumPanel members as a healthy snack alternative for lunchboxes for all ages. This is the second time that Soreen has been awarded the MumPanel Approved mark.

Another snack recently awarded the accolade is Fruitbowl’s ‘Peel and Pressed’ range, launched this summer.

MumPanel works with a wide range of family brands on insight and innovation projects, including CBeebies, Heinz, Hipp, Thornton’s and The Woodland Trust. Mumpanel also works with PR and creative agencies and their roster of clients who want access to parents and their opinions.

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Food Standards Scotland Launches First Healthy Eating Campaign

Food Standards Scotland (FSS) has launched a thought-provoking healthy eating campaign aimed at encouraging people in Scotland to reduce the number of unhealthy snacks eaten. The campaign addresses the country’s diet-related poor health and obesity record by drawing attention to the uncomfortable truth that people in Scotland are potentially damaging their future health by over-indulging and ‘treating’ themselves and their children too often with unhealthy and unnecessary snacks.

Around one-third of children and around two-thirds of adults in Scotland are currently overweight or obese. It is forecast that, unless things change 40% of adults in Scotland could be obese by 2030.

An FSS survey shows that the average child in Scotland aged between four and 10 years old consumes an average of around 24.5 kg of unhealthy, unnecessary snacks each year which equates to over 110,000 calories. In addition, the average intake of sugary drinks is around 145 cans or 48 litres per year, which is equivalent to 4.6 kg of sugar or 19,400 calories. Over the year an average seven year old child eats more than their body weight (23 kg)4 in unhealthy snacks alone and consumption of unhealthy snacks and drinks equates to around a quarter (129,749 kcal) of their yearly calorie requirement.

FSS’s recent report highlights that people in Scotland get half of their total sugar intake and one-fifth of all calories from unhealthy snacks and treats, such as cakes, biscuits, chocolate, sugary drinks and sweets which have little, if any, nutritional value.

Ross Finnie, FSS Chair, says: “Scotland’s poor health and obesity record cannot continue on its current path. Many people in Scotland think they have a healthy diet, however a significant number of people either forget or are simply in denial about the amount of calories they consume via unhealthy snacks. Too many treats and habitual unhealthy snacking soon add up and can have a long-term detrimental impact on an individual’s health. This campaign will encourage consumers in Scotland to make small changes every day to protect theirs, and their children’s health in years to come.”

foodstandardsscotlandlogoGeoff Ogle, FSS Chief Executive, says: “We all, as parents and carers, want the best for our children, and for Scotland that now means taking action on our children’s diets. And we can’t do that without setting them a good example and taking action on our own diets and unhealthy snacking habits too. It’s an uncomfortable truth that the amounts of ‘treats’ and unhealthy snacks we are feeding ourselves and our children could impact our long-term health. Our healthy eating campaign may not be the easiest to digest for some because it’s designed to hit home but we believe it, combined with our package of recommendations to Scottish Ministers will go some way in addressing Scotland’s deep-rooted diet related issues.”

The campaign encourages people to drop unhealthy snacks or swap them for healthier alternatives and share their top tips for avoiding bad snacking habits on the FSS Facebook page.

Further ideas and advice are available on the FSS website and social media pages.

In addition to the advertising campaign and website, FSS will also run a series of roadshows across the country during September offering the public access to advice and support on how to make simple but meaningful changes to their diets.

The campaign is one strand of FSS’s five-year strategic plan in which improving the nation’s diet and health is a major focus.

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9th Protein Summit 2016, 19-21 September, Lille Grand Palais, France

Consumer awareness of the benefits of proteins has soared, prices for dairy protein have dropped, new plant proteins, ingredients and technologies have come to market. How do retailers and food service organisations see the future across Europe and the world? Availability of new vegetable protein sources such as pulses, rapeseed, rice, insect, algal, oat, potato, sugar beet and duckweed is increasing. How to accelerate and scale-up introduction and investment in new protein sources and ingredients for both the food and drink industries? Which new technologies accelerate change? What is the legal framework?

Increased Consumer Understanding and Demand

Many consumers understand the value of proteins and global food companies develop high protein foods which are often more nutritionally balanced. There is a need for better understanding of the market and consumer insights. How does awareness of proteins change, how is awareness linked to shopping behavior?

High Protein Foods: Taste v Texture

The quality of food and drinks with a higher protein content have increased but there remains a ‘taste’ and ‘texture’ gap. How can the development of better tasting protein food and drinks to delicious food and drinks be accelerated? What is needed, what is available but not used and which know-how from outside the food sector could be ‘sourced in’?

Plant-Protein Foods: A Tipping Point?

Is the consumer market for plant protein foods at a tipping point? Influx of new capital offers great opportunities. How do retailers and food service organisations see the future? Availability of new vegetable protein sources is increasing. How to accelerate and scale-up introduction and investment in new protein sources?

Bridge2FoodLogo2August2016A Great Place to Develop Your Protein Strategy – 9th Protein Summit 2016

At this networking and insights platform 250 delegates will share visions and gain inspiration in the global proteins world. More than 40 high level corporate and start-up speakers will inspire the audience to take the next step and raise the protein bar for creating new business and a better food world.

Free Innovation tours to the research facilities of IMPROVE – the first open European platform for research and development dedicated to the valorisation of plant-based proteins, and Roquette – a family owned group specialising in the processing of plant based raw materials: maize, wheat, potato and pea.

Unique 3-in-1 Industry Summit + Exhibition

Track I: Consumer Insights & Target Groups – Get a better understanding on the food protein consumer. Be inspired by thought leading speakers from: Auchan, General Mills, GEPV, GfK, Nestle, Watch Me Think, Nutrikeo, Mintel, Motivaction, Wageningen University, INRA.

Bridge2FoodLogoAugust2016CompressedTrack II: New Protein Ingredients & Processes – Accelerate market access for new protein sources and technologies for agriculture, ingredient suppliers, technology and research organisation and food manufacturers.

Focus on pea, pulses, wheat, rice, faba beans, milk, animal by-products, insects, single cell protein and fish by-products. Thought leading speakers from: Tereos, VTT, IMPROVE, Clextral, Rousselot, Mosa Meat, MycoTechnology, NIZO, EAPA, IPIFF, GIRACT and Ingredia.

Track III: New Protein Foods & Channels for acceleration of market access for new protein foods in different channels, from brands to retail, food service and investment funds and venture capitalists. Start-ups speaking: Muscle Food, Gold & Green, Protein Pow, WheyHey, Tereos, Fortified Food Coatings, Fresh Fitness Food. Venture Capitalist: NewProteinCapital, Seventure, Munich Venture Partners.

Bridge2FoodTrophyAugust2016Bridge2Food is a specialist knowledge and network agency which develops specialist platforms on food category trends such as Sports & Performance Nutrition, Healthy Ageing, Ingredients with a specific focus on Protein and Food Technology.

Bridge2Food is hosting the 11th Food Proteins Course, 8-10 November in Amsterdam. This unique event is designed to give participants a theoretical and practical overview of vegetable and animal proteins currently available for food applications and to provide hands on know-how and know-where.

For more information, please visit: www.Bridge2Food.com

New Awards Celebrate and Reward Protein Innovation!

New Protein Awards from Bridge2Food are designed to showcase and celebrate entrepreneurs and organisations driving growth and innovation in protein industry. Awards for Best New Category Development, Best New Protein Product, Most Novel Protein Ingredient, and Most Disruptive Technology will be presented at 9th Protein Summit.

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Arla Foods Launches £100 Million Commitment to Healthier Eating Habits

Arla Foods UK has launched a major new breakfast campaign as part of its £100 million commitment to support healthier eating among consumers. The commitment, unveiled as part of the dairy cooperative’s ambitious new strategy to grow revenue by nearly a third by 2020, will see a series of campaigns and initiatives launched to encourage healthier food choices and highlight the nutritional qualities of dairy products.

The Choose Goodness campaign, fronted by TV chef Gizzi Erskine, encourages Britons to upgrade the most important meal of the day, through adding more variety into their breakfast repertoire. Gizzi has created seven recipes, one for each day of the week, to encourage Brits to mix-up their breakfast routine and add more diary where possible.

The campaign follows research by Arla which found that 82% of Brits usually eat the same thing every morning, even though a majority (51%) of those surveyed recognise that breakfast is the most important meal of the day. This is why Choose Goodness challenges people to commit to ‘Seven Great Days’ of nutritional, protein-rich breakfasts, inspired by Gizzi and including a range of Arla dairy ingredients.

Tomas Pietrangeli, managing director of Arla Foods UK.

Tomas Pietrangeli, managing director of Arla Foods UK.

A further commitment in Strategy 2020 is to devote a quarter of marketing spend to digital, with Choose Goodness a key example of how Arla is bringing this to life. The online campaign sees the website act as an online hub for consumers – to get inspiration and advice on how to do breakfast properly. This is being supported with a comprehensive social media campaign, which encourages Brits to share their own seven great days of breakfast using #choosegoodness to win a whole host of breakfast prizes.

In addition, Arla has linked up with five food and lifestyle bloggers and influencers from around the country to add their own recipes to the growing Choose Goodness breakfast menu. The campaign has been performing well online, reaching some 3 million people to date through Twitter, Facebook and Instagram.

Tomas Pietrangeli, managing director of Arla Foods UK, says: “As part of our ambitious new strategy for growth, we want to educate consumers on the benefits of dairy products wherever possible. Campaigns such as Choose Goodness are a great example of the ways in which we can support and promote healthier eating habits. The videos have been getting a great response across social media, and we encourage people to have a look for inspiration to choose goodness in their breakfast before reaching for the same thing they always do.”

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Glanbia Delivers Solid First Half Performance

Driven by its Performance Nutrition business, Glanbia, the global nutrition group, has delivered a solid performance for the first half of 2016. Glanbia’s wholly owned businesses posted a 0.4% rise in revenue at constant currency (up 0.2% reported) to €1.435 billion with EBITA at €157.4 million, up 13.7% constant currency (up 13.6% reported). Wholly owned EBITA margin advanced 130 bps (constant currency and reported) to 11.0%.

Glanbia’s Performance Nutrition (GPN) business increased revenues by 12.0% to €505.3 million, reflecting an 8.0% improvement in volume and a 10.7% revenue contribution from the thinkThin acquisition offset by a 6.7% decline in price, due to promotional investment. EBITA at €81.7 million increased by 35.0% on prior half year on a constant currency basis (up 34.6% reported).

Glanbia’s Dairy Ireland business had a satisfactory performance in the first half of 2016. Revenues decreased 3.3% reflecting a 1.1% increase in volumes, a 4.9% decline in price and a 0.5% revenue contribution from acquisitions. A 30 bps improvement in margin drove an increase in EBITA of 1.1% versus the prior half year to €17.7 million.

GlanbiaLogoTotal group revenue for the period, including the group’s share of Joint Ventures & Associates, was €1.837 billion, a decrease of 1.7% constant currency (down 2.1% reported). Total group EBITA was €176.5 million, up 11.4% constant currency (up 11.2% reported). The EBITA margin was 9.6%, up 110 bps, constant currency and reported. Adjusted earnings per share for the half year were 44.87 cent, up 10.8%, constant currency (up 10.5% reported).

Siobhán Talbot (pictured), group managing director of Glanbia, comments: “Glanbia delivered a strong performance in the first six months of 2016 driven by Glanbia Performance Nutrition. Total Group earnings before interest, tax and amortisation for the half year grew by over 11%. Sales of performance nutrition brands and value-added nutritional ingredients showed good growth in the first half of 2016 delivering on our vision to be a leading nutrition business. Global dairy markets remain weak and continue to be a challenge for parts of the business, however the diversity of the Glanbia portfolio has enabled us to navigate this and we reiterate guidance for the full year of adjusted earnings per share growth of 8% to 10% on a constant currency basis.”

Glanbia’s total investment in capital expenditure was €41.7 million in the first half of 2016, of which €27.8 million was strategic investment reflecting the on-going focus on the organic growth potential of the business. Key strategic projects undertaken in the period were the investments in value-added ingredient processing technologies at the Glanbia Nutritionals sites in Idaho and California, USA.

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Opel Ireland to Redistribute Over €3,000,000 Worth of Food

Opel Ireland has pledge its commitment to help drive social change as it joins the award winning FoodCloud in Ireland. Through the provision of seven custom specified Opel vans, this partnership is set to deliver the equivalent of 2.3 million meals to over 250 charities in the next 12 months alone.

This announcement comes as recent reports reveal that one in eight people in Ireland are living in food poverty, yet one million tonnes of food is still wasted each year. Gillian Whittall, Head of Marketing and PR for Opel Ireland, says: “We have been following FoodCloud over the past few years so I’m thrilled that we’re in a position to make such a significant investment to the movement. As the team’s transport partner, we hope to occupy the missing piece in the puzzle, by providing the vital equipment needed to redistribute larger volumes of food to hard working charities in local communities right across the country.”

FoodCloud Co-Founder Aoibheann O’Brien says: “We are delighted to have Opel as a partner in supporting us to achieve a vision for an Ireland where no good food goes to waste. These vehicles are essential for the efficient and reliable redistribution of surplus food through our three depots in Cork, Dublin and Galway. As a result of our Opel fleet, over 1000 tonnes of perfectly good food that would have been wasted is now being distributed to people who need it in communities across Ireland.”

With a 12-tonne vehicle capacity, the two capacious Opel Combo and five Opel Movano crew vans have also been refrigerated by TSS Ltd and will be controlled by the dedicated network of FoodCloud staff and volunteers. The Opel FoodCloud fleet, which has a combined retail value of over €195,000 is expected to travel over 112,000km per year, fueling the food movement with the delivery of over 1,000 tonnes of otherwise wasted food.

FoodCloud is a social enterprise that connects businesses with surplus food to charities in their local communities that need it through a software platform. Some of the organisations FoodCloud already works with include The Society of St. Vincent de Paul and The Simon Community.

For more information check out http://food.cloud or to find out more about the Opel Combo and Opel Movano vans click here.

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Nestlé and Samsung to Collaborate on Digital Nutrition and Health

Nestlé and Samsung have announced a research collaboration to explore the potential of nutrition science and digital sensor technologies to provide new insights into healthy living. They are developing a new digital health platform to provide individuals with more personalised recommendations around nutrition, lifestyle and fitness than previously possible.

Their aim is to empower people to better manage their health and wellness using one simple, connected entity, rather than multiple platforms and devices. The initial work on the platform will be carried out by the Nestlé Institute of Health Sciences(NIHS), in Lausanne, Switzerland, and the Samsung Strategy and Innovation Centre (SSIC), headquartered in Silicon Valley, California.

The long-term goal of the collaboration is to combine ‘Internet of Things’ technology (the growing ability of devices in our lives to connect with each other) with breakthrough nutrition science, to provide people with greater ownership of their quality of life. More details about the platform are expected when the first pilots begin in early 2017.

Life-enriching Technology

“We are delighted to enter this collaboration with a global leader in the field of sensor technologies,” says Stefan Catsicas, Nestlé Chief Technology Officer. “It will advance our Nutrition, Health and Wellness strategy, to support people who want to live a healthier lifestyle.”

“Today, we live in an era where the data from sensors and devices in our daily lives, such as mobile phones, wearables, and ‘smart’ homes, can help us to understand our nutrition and activity and to guide us towards a healthier lifestyle,” says Young Sohn, President and Chief Strategy Officer, Device Solutions, Samsung Electronics.

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How a Diet For Pilots Could Improve Nutrition For the Elderly

The food Nestlé developed for the pilots of Solar Impulse – the first ever solar-powered plane to complete a round-the-world trip – was the only ‘fuel’ on board during their epic adventure. Although that fuel is spent, now that Bertrand Piccard and André Borschberg have completed the final leg of their record-breaking trip, our journey doesn’t stop here.

Nestlé wants to take the knowledge gained from designing the pilots’ specially-tailored meals and use it to help other people with specific nutritional needs.

This is not new for Nestlé – the group already offers specialised products for people with a range of different requirements, including those who have difficulty swallowing, or have lost their appetite, or are under-nourished.

Even so, developing the food for Solar Impulse was different. Nestlé had to consider not only the physical stresses on the food itself, but also on the pilots – thanks to the dramatic changes in temperature and climatic conditions in an unpressurised cabin at almost 30,000 feet.

While these might sound like the kind of extreme circumstances only an adventurer would encounter, their effects on the body are actually very similar to those of the natural ageing process.

Changing Tastes

NestleSolarImulse1July2016Flying at such high altitude for such a long time decreases your appetite, even though your body requires more energy to function normally. It also make you prone to losing muscle mass.

Equally, as people get older, they may lose their appetite, as well as experiencing changes in their sense of taste and smell. This can limit the range of foods they eat.

Elderly people also often lose weight, particularly lean muscle mass, which in turn makes them frail. Many older adults have problems with mobility and find it difficult to go shopping, lift heavy items or open containers – all of which makes preparing healthy, nutritious meals more challenging.

And while people tend to need fewer calories as they age, they still require just as many nutrients. This means it’s important to eat more ‘nutrient dense’ foods, which contain a lot of vitamins, minerals, and other vital nutrients, but in a small number of calories.

In other words, elderly people have a greater need for convenient, highly nutritious food, which can be prepared with ease and minimum effort. This is where our research for Solar Impulse could help.

Locked-in Goodness

Nestlé developed a new method of cooking and sterilising freshly prepared food, after it’s been sealed in specially selected pouches. The process locks in freshness, helps to maintain the food’s texture and preserves it for up to three months without the need for artificial ingredients.

As space was at a premium on board the plane, Bertrand and André needed food that was easy to store and serve. The packaging we provided included pouches for soups and drinks to limit the risk of spillage, and self-heating bags to heat up the food contained in pouches.

The pilots were in an out-of-the-ordinary situation, but we are now looking at how this approach to food preparation could be used in more everyday settings.

Nestlé is committed to helping people live healthier, more enjoyable lives as they get older.

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UK Sports Nutrition Market Bulks Up

Muscle milks, protein bars and energy gels, while once sports nutrition products were solely used by bodybuilders and Olympic athletes, it seems today the appeal of these products has stretched out to the UK’s everyday exercisers. New research from Mintel finds that as many as one in four (24%) Brits have consumed a sports nutrition product* in the past 3 months**, rising to 42% of men aged 16-24.

With many consumers fuelling up on sports nutrition, there has been a sprint in sales of the products. UK consumers spent £66 million on sports nutrition food and drink products in 2015, up by 27% from 2013 when sales stood at £52 million. And it seems that rather than an occasional added extra, these products are now store-cupboard staples. Almost half (47%) of consumers who use the products say these are part of their everyday diet.

Setting the pace for consumption, Mintel research finds that young consumers and high-earners are the core users of these products. Over two in five (42%) UK consumers aged 16-24 have consumed sports nutrition products in the past three months, as have three in 10 (31%) of those with a household income of over £50,000. These groups are also the most likely to be keen exercisers – while 50% of Brits say they exercise for 30 minutes more than once a week, this rises to 64% of UK consumers aged 16-24 and 63% of those with a household income of over £50,000.

Emma Clifford, Senior Food and Drink Analyst at Mintel, comments: “Used by one in four people, sports nutrition food and drink enjoys surprisingly widespread use despite its specific function as supporting sports and fitness. As a result, sales are booming and at the heart of this strong performance is that the appeal of these products is expanding beyond the small pool of the most elite sportspeople and gym fans. The category is increasingly attracting ‘lifestyle’ users who see these products fitting in with a healthy, active lifestyle. Fuelling the shift towards the mainstream use is the growing availability and visibility of accessible snacks and drinks from sports nutrition brands.”

Protein Based Products

In terms of today’s usage, the top two sports nutrition products used are protein based. Over the last 3 months around one in ten (9%) Brits have eaten protein bars while the same number (9%) have used protein powders. However, it’s not only sports nutrition products that are bulking up with protein. According to Mintel GNPD (Global New Products Database), the number of food and drink products launched in the UK with a high-protein claim rose by 97% between 2014 and 2015 and 498% between 2010 and 2015.

MintelLogoOutside of sports nutrition products, 25% of UK consumers have consumed any high-protein food and drink in the past three months, rising to 35% of people who exercise at least once a week. And many consumers are in agreement in terms of the benefits of these products, over a third (36%) of adults believe there are at least three separate advantages to eating or drinking high-protein products. The leading factors among those who use high-protein products is to make sure you’re getting enough protein (41%), to generally support a healthy lifestyle (37%) and to keep fuller for longer (36%). What’s more, a quarter (25%) of consumers who use these products say they do so to lose or maintain weight.

“High-profile activity from big-hitting brands has given the high-protein trend mainstream visibility in recent years. The wide-ranging benefits linked to protein have been responsible for pushing it into the spotlight in the context of healthy eating. These multiple positive associations mean that usage of high-protein products is not limited to consumers with a single dietary want or need,” Emma Clifford adds.

While consumers who don’t see any benefit of high-protein products are in the minority at just 29%, it seems not all consumers are agreed on the power of protein. Over a third (37%) of Brits say the current focus on high-protein diets is just a fad.

On the other hand, many consumers are hungry for further high-protein product innovation. Over a quarter (28%) say there aren’t enough high-protein prepared meals, while 24% would be interested in adding protein powder to meals to increase their protein intake.

“Despite a rise in high-protein new product development in prepared meals, these options remain few and far between, suggesting ripe opportunities for further development in this area,” Emma Clifford concludes.

*Any food or drink product tailored for sports of exercise

**3 months to May 2016

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Arla Foods Ingredients Launches ‘Change Your Body Age’

Products made with whey protein and minerals from milk have the power to turn back the clock on a person’s age – biologically speaking, that is – according to Arla Foods Ingredients.

Launching a new concept called ‘Change Your Body Age’, Arla Foods Ingredients says that consumers aged 50+ can’t do anything about their chronological age, but they can slow down their ‘body age’ through good nutrition that looks after their muscles and bones.

Change Your Body Age is the first of several concepts to be launched as part of Arla Foods Ingredients’ new campaign, Goodness of Dairy. The aim is to highlight how dairy ingredients are key to tapping into growing consumer demand for food that is natural, healthy and offers great taste and texture.

Change Your Body Age will play a central role in the Goodness of Dairy campaign. The United Nations reports that global life expectancy rose to an average of 70 years between 2010 and 2015, compared with 65 between 1990 and 1995. This demographic trend is set to have major implications for health and wellness. The composition of the human body changes as we age. In particular our skeletal muscle mass reduces – from about 48% when we are 20 to just 25% by the time we are 80 – while fat composition rises from 19% to 35% over the same time span.

These changes are associated with poor health, but can be addressed through the diet and physical activity. Nutrients such as protein and calcium, in particular, have been shown to be important for maintaining and increasing muscle mass and improving muscle function. Calcium is also essential for ensuring strong bones, which can reduce the risk of fractures.

In addition, with the world’s population ageing, the global over-50s economy will be worth an estimated US$15 trillion a year by 2020, according to Nielsen Global Ageing report (2014), which also warns that industries are largely unprepared to meet the needs of ageing consumers

Peter Schouw Andersen, Head of Science & Sales Development for Health & Performance Nutrition at Arla Foods Ingredients, says: “We mustn’t underestimate the importance of consumers aged 50+ and the opportunity that exists for companies who successfully meet their unique nutritional needs. They don’t just want to cope with life as an older person – they want to enjoy life to the full and that means staying fit and active. This is a very sensible approach, too, since adults who are physically active are healthier and less likely to develop many chronic diseases than adults who are inactive.”

To highlight the possibilities for food and beverage companies to create products for consumers aged 50+, Arla Foods Ingredients has developed a new Change Your Body Age product concept – an instant coffee enriched with 100% whey protein and natural minerals from milk, including calcium, magnesium and potassium.

It will be available to see and taste at this year’s IFT Expo, which takes place in Chicago from 17-19 July 2016. Arla Foods Ingredients will exhibit on booth 4045.

Peter Schouw Andersen adds: “The benefits of whey protein for muscle mass are well documented and it’s also been shown that whey protein is by far the highest quality dietary protein available. It is rich in amino acids and is absorbed quickly by the body, which makes it perfect for consumers looking to slow the process of time and reverse their body age. Change Your Body Age is a message that resonates with the increasing numbers of consumers aged 50+, and our natural milk protein and minerals solutions harness the Goodness of Dairy to enable food and beverage companies to tap into this significant opportunity now and for years to come.”

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Food Matters Live Unveils Packed Education Programme Line Up

More than 70 leading figures from the worlds of politics, industry, science and health will be debating obesity, sugar tax, sustainable diets and a host of other topical issues at this year’s Food Matters Live conference.

Ministers from the Department of Health and DEFRA will join business leaders from industry, including Mars, Britvic, Refresco Gerber and Mondelez, alongside the Advertising Standards Authority’s Guy Parker, Raymond Blanc and marathon runner Paula Radcliffe to head an all-star cast of experts taking part in the Food Matters Live education programme.

They will team up with renowned commentators, including food writer and broadcaster Gizzi Erskine and behavioural economist Tim Harford, model Claudia Schiffer’s former chef Sophie Mitchell, and scientist Professor Lord Robert Winston to address the complex and challenging relationship between food, health and nutrition.

FoodMattersLive2016Hot topics under the spotlight include: the ethics of marketing food to children, the future for ‘better-for-you’ soft drinks, the impact of celebrity on eating habits and an in-depth look at the food of tomorrow.

BBC presenters Jonathan Dimbleby, Anita Anand and Simon Jack will chair the debates, which are the highlight of the three-day free-to-attend Food Matters Live event, which returns to London’s ExCeL on 22-24 November.

At the same time, a multi-stream seminar programme offers visitors an unparalleled opportunity to gain practical advice from more than 300 expert speakers.

Based on case studies and real-life experience, sessions cover a broad range of issues, such as nutrition for health and wellbeing, personalised nutrition, tackling obesity in practice, improving teenage diets, understanding the scale of the ‘free from’ trend, the future of sustainable proteins, the importance of packaging design and marketing healthier options.

More than 15,000 visitors are expected to attend this year’s Food Matters Live exhibition, featuring over 600 leading organisations, ranging from global multinational companies to young and emerging enterprises from the UK and internationally.

FoodMattersLive2016LogoLive attractions, demonstrations and tastings will bring the learning to life, giving visitors a chance to investigate what is shaping the future of food  – from consumer food choices at the Experimental Café to new concepts underpinning innovations in ‘better-for-you’ food and drink in the Evidence Base.

In the Catering for Health theatre, chefs and nutritionists will present healthier menu choices to suit different budgets for health conscious consumers, while in the Feed Sensorium attraction, visitors will discover a range of science innovations from advances in cellular agriculture to the exciting potential of electrically stimulated flavour.

Briony Mansell Lewis, Food Matters Live Director, says: “We’re delighted once again to welcome so many experts to showcase and share best practice with colleagues in food, health and nutrition. Food Matters Live is fast becoming an annual business and education opportunity for many in the industry – and for smaller, innovative challenger brands, an unrivalled chance to get their products noticed.”

Food Matters Live is free to attend – registration opens on Tuesday 12th July – www.foodmatterslive.com.

Posted in Conferences & Exhibitions, Ingredients, Innovation, NutritionComments Off on Food Matters Live Unveils Packed Education Programme Line Up

Johnnie Walker to Provide Per Serving Alcohol Content and Nutritional Information On-pack

Diageo has announced that Johnnie Walker is to be its first global brand to provide consumers around the world with on-pack alcohol content and nutritional information per typical serve. From early autumn, the new labels for bottles of Johnnie Walker Red Label, the best-selling Scotch whisky around the world, go into production and will then be shipped to dozens of markets globally. By the end of the year, up to 30 million bottles of Johnnie Walker Red Label with on-pack alcohol content and nutritional information per typical serve will be on the shelves, helping consumers understand what is in their glass. Every year around 115 million bottles of Johnnie Walker Red Label are typically produced and shipped around the world.

DiageoJWNutritionLabelThe labels conform to the new Diageo Consumer Information Standards (DCIS) and will apply to all Diageo brands. Diageo developed the DCIS based on research of more than 1,500 consumers around the world, including people from North America, Great Britain, Mexico and Spain. The new label designs reflect the way consumers want to receive – and can understand – information on alcohol content. Those surveyed said that when too much information (especially small text) is placed on the label it can be confusing and they may ignore it all. Less information, clearly presented was a consistent request across all markets. The research also found that, of all the information that could be included, their preference was for alcohol information (standard drink size, ABV, how many units), calories per serve, sugar content, allergens and brand facts, such as how a product is made and quality assurances.

Using this research, Diageo is committing to provide labelling across all its brands which is consistent in layout, so people know where to look for information on every pack, and uses icons which are significantly easier to understand than words, all of which tested well in focus groups.

Ivan Menezes, chief executive of Diageo, says: “We believe people should have the best possible information to make informed choices about what they drink: this includes alcohol content and nutritional information per typical serve. Johnnie Walker is one of our largest global brands, which means these new labels will arm millions of people around the world with clear information about what’s in their glass and in a way they can understand at a glance.”

Cans and bottles of Ireland’s number one ale, Smithwick’s, will also soon hit the shelves with updated labels, and from early next year, Guinness Draught cans sold in the Republic of Ireland will also be updated to carry alcohol content and nutritional information per serve. Between them, Smithwick’s and Guinness account for 39 per cent of Ireland’s beer market.

Updates to Johnnie Walker Black Label, Double Black, Gold Label Reserve, Platinum and Green Label are also planned for the first half of 2017.

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Official Celebration of Nestlé’s 150 Years in Switzerland

Nestlé has inaugurated its new discovery centre, nest, with festivities organised in Switzerland for its 150th anniversary. The President of the Swiss Confederation, Johann Schneider-Ammann, the Chairman of the Board of Directors of Nestlé, Peter Brabeck-Letmathe, and Nestlé’s Chief Executive Officer, Paul Bulcke, were all present, surrounded by more than 250 personalities from Swiss politics, economics, and culture.

Located in the historic district of Vevey where Henri Nestlé invented his ‘farine lactée’ and established his first production plant, this new high place of Swiss cultural life will allow visitors to get acquainted with Nestlé and its authentic past, but also to openly explore current food challenges and experience a passionate vision of nutrition in a fun and interactive way. Construction of nest was started 3 years ago and brought together the expertise of historians, architects and designers under the direction of Catherine Saurais. nest will open to the public on June 15.

Peter Brabeck-Letmathe, Chairman of the Board of Directors of Nestlé, says: “Nest fully expresses the vision we have of our company: a human company, transparent, which assumes its responsibility and keeps its leadership in creating value for its shareholders as well as for all the people in the countries in which we operate.”

Paul Bulcke: Nestlé’s Chief Executive Officer, adds: “nest is a return home, the nest, in the first Nestlé factory. It is also a place dedicated to culture, knowledge and pleasure, where we share our passion for nutrition and values with the rest of the world.”

CAPTION:

The President of Swiss Confederation, Johann Schneider-Ammann (centre) alongside Nestlé Chairman Peter Brabeck-Letmathe (right) and CEO Paul Bulcke (left), has officially inaugurated Nestlé’s new entertainment and innovation venue ‘nest’.

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New Partnership For Nestlé Health Science

Nestlé Health Science has entered into a strategic collaboration with DBV Technologies, headquartered in Montrouge, France, aimed at developing and bringing to market DBV’s innovative patch-test tool for the diagnosis of Cow’s Milk Protein Allergy (CMPA) in infants.

CMPA is a difficult to diagnose condition, which impacts up to 2-3% of infants and young children during a critical stage of their development. DBV will leverage its proprietary Viaskin® technology platform to develop an innovative, ready-to-use, standardized atopy patch-test.

Today, CMPA is often missed in the primary care settings due to the non-specific nature of symptoms associated with the condition, such as eczema, reflux, constipation, diarrhea, crying and others. In 2015, Nestlé Health Science made a first step forward in addressing this difficulty through the Cow’s Milk-related Symptom Score (CoMiSS®) awareness tool, developed by leading international experts to help healthcare professionals earlier recognize and assess symptoms that may be related to CMPA in infants and young children.

In the future, DBV’s patch-test will enable early and accurate diagnosis of the condition, leading to early nutritional intervention, thereby creating a strong fit with Nestlé Health Science’s nutritional solutions that helps meet the needs of babies and children with food allergies and intolerances (Althéra®, Alfaré®, Alfamino®).

Under the terms of the agreement, DBV grants Nestlé Health Science exclusive worldwide commercialization rights of DBV’s diagnostic tool. Nestlé Health Science will make an upfront payment of Eur10 million. DBV will be responsible for the development stages, including industrialization and regulatory submissions. Moreover, DBV is eligible to receive development milestones, and if approved, sales milestones and royalty payments on sales.

Greg Behar, CEO of Nestlé Health Science, says: “This innovation can become the breakthrough diagnostic for CMPA. Early diagnosis and nutritional intervention helps get infants happily back on the path of healthy development, alleviate the anxieties of parents, and reduce healthcare costs. Our reach in the field of pediatric allergy makes Nestlé Health Science an ideal commercialization partner for DVB’s innovative diagnostic patch. This collaboration is another step in our strategy of advancing the role of nutrition through science-based innovation.”

DBV Technology’s Chief Executive Officer, Dr Pierre-Henri Benhamou, comments: “Improving the lives of those suffering from food allergies is DBV’s mission, and through this exciting partnership with Nestlé Health Science, we are further showcasing our portfolio of potentially transformational and cutting-edge products. Combining DBV’s innovative and proprietary technology with Nestlé Health Science’s global presence and expertise in nutritional therapies is a synergistic approach that we believe has the potential to improve the overall health of our patients.”

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New Irish Health & Wellness Company Launches Yogurt For Bones and Muscles

M&J Nutrition, a Dublin-based start-up company, is introducing ProU, a new fortified yogurt that offers some key nutritional benefits for bone and muscle health for mid-life onwards. The product, produced by Killowen Farm, has two times more protein and three times more calcium than regular yogurts. 

ProU yogurt will be  sold through Dublin SuperValu stores (from 10th June) and is planned for Tesco stores later in the summer with a wider roll-out planned for other stores later in the year. The new product comes in 150g pots and 375g, and is available in 4 flavours: raspberry, strawberry,  mango & passionfruit and natural with an RRP of €1.29 and €2.89 respectively.

Michael Murphy, Managing Director of M&J Nutrition, comments: “We see a real opportunity for dairy innovation and providing consumers with natural products that deliver a combination of health benefits and great taste. Consumers are seeking natural, whole foods that are nutritionally good for them.  Each 150g pot contains more than 10g protein, all your daily Vitamin D requirements and over 80% of your daily calcium requirements.”

He adds: “Ireland currently has an ageing population with 540,000 people aged 65+ which accounts, for 12% of the total population. This is set to rise to 1.4 million, or 22% of the total population, in the next 25 years. Therefore, naturally fortified foods such as ProU become increasingly important because we can start to lose bone and muscle strength from as early as our 30s and 40s. The good news is that consumers can take a proactive role towards mitigating this by working on their diet and exercise.

M&J Nutrition was set up by Michael Murphy with his wife Jane in 2015.  Michael Murphy has over 20 years in the food business with Bord Bia, most recently as Markets Director leading a network of 11 offices internationally.  This international perspective has driven his conviction that the world increasingly needs more healthy food choices and Ireland is best placed to supply it.  Jane Murphy is a qualified accountant has over 20 years in the corporate sector.

In December 2015 the company completed the Foodworks programme which fast tracks innovative business concepts which is run by Bord Bia,  Enterprise Ireland and Teagasc

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FDA Modernises Nutrition Facts Label For Packaged Foods

The US Food and Drug Administration has taken a major step in making sure consumers have updated nutritional information for most packaged foods sold in the United States, that will help people make informed decisions about the foods they eat and feed their families.

“For more than 20 years, Americans have relied on the Nutrition Facts label as a leading source of information regarding calories, fat and other nutrients to help them understand more about the foods they eat in a day,” says FDA Commissioner Robert Califf, MD. “The updated label makes improvements to this valuable resource so consumers can make more informed food choices – one of the most important steps a person can take to reduce the risk of heart disease and obesity.”

The new Nutrition Facts label will include the following.

* An updated design to highlight “calories” and “servings,” two important elements in making informed food choices.

* Requirements for serving sizes that more closely reflect the amounts of food that people currently eat. What and how much people eat and drink has changed since the last serving size requirements were published in 1993. By law, the Nutrition Labeling and Education Act, requires that serving sizes be based on what people actually eat.

* Declaration of grams and a percent daily value (%DV) for “added sugars” to help consumers know how much sugar has been added to the product. It is difficult to meet nutrient needs while staying within calorie limits if you consume more than 10 percent of your total daily calories from added sugars, and this is consistent with the scientific evidence supporting the 2015-2020 Dietary Guidelines for Americans.

* “Dual column” labels to indicate both “per serving” and “per package” calorie and nutrition information for certain multi-serving food products that could be consumed in one sitting or multiple sittings. Examples include a pint of ice cream and a 3-ounce bag of chips. With dual-column labels available, people will be able to easily understand how many calories and nutrients they are getting if they eat or drink the entire package/unit at one time.

* For packages that are between one and two servings, such as a 20 ounce soda, the calories and other nutrients will be required to be labeled as one serving because people typically consume it in one sitting.

* Updated daily values for nutrients like sodium, dietary fiber and vitamin D, consistent with Institute of Medicine recommendations and the 2015-2020 Dietary Guidelines for Americans. Daily values are reference amounts of nutrients to consume or not to exceed and are used to calculate the %DV that manufacturers include on the label.

* Declaration of Vitamin D and potassium that will include the actual gram amount, in addition to the %DV. These are nutrients that some people are not getting enough of, which puts them at higher risk for chronic disease. The %DV for calcium and iron will continue to be required, along with the actual gram amount. Vitamins A and C will no longer be required because deficiencies of these vitamins are rare, but these nutrients can be included on a voluntary basis.

* “Calories from Fat” will be removed because research shows the type of fat is more important than the amount. “Total Fat,” “Saturated Fat,” and “Trans Fat” will continue to be required.

An abbreviated footnote to better explain the %DV.

The FDA is also making minor changes to the Supplement Facts label found on dietary supplements to make it consistent with the Nutrition Facts label.

Most food manufacturers will be required to use the new label by July 26, 2018. Manufacturers with less than $10 million in annual food sales will have an additional year to comply with the new rules. The FDA plans to conduct outreach and education efforts on the new requirements.

The iconic Nutrition Facts label was introduced more than 20 years ago to help consumers make informed food choices and maintain healthy dietary practices. In March 2014, the FDA proposed two rules to update the label, and in July 2015, issued a supplemental proposed rule. The Nutrition Facts label regulations apply to packaged foods except certain meat, poultry and processed egg products, which are regulated by the US Department of Agriculture’s Food Safety and Inspection Service.

FDA, an agency within the US Department of Health and Human Services, protects the public health by assuring the safety, effectiveness, and security of human and veterinary drugs, vaccines and other biological products for human use, and medical devices. The agency is also responsible for the safety and security of our nation’s food supply, cosmetics, dietary supplements, products that give off electronic radiation, and for regulating tobacco products.

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DSM Unveils New Data on Consumers’ Top Health Concerns

Royal DSM, a global science-based company active in health, nutrition and materials, has published the results of a comprehensive new survey on consumer health concerns, which reveals that today’s adults worry more about weight than other health issues. The study interviewed almost 7,000 people across the Europe, Middle East and Africa (EMEA) region and uncovers brand new insights into the main health issues troubling today’s consumers.

The survey shows that health concerns change throughout life, as people age. For example, while the top concern for children up to 16 years old is immunity and resistance to disease and colds, adults from the age of 18-50 are largely worried about weight. The findings illustrate that this anxiety then shifts again over time – with consumers becoming more concerned about their bones and joints as they get older (from the age of 51).

DSM’s survey also unveils the differences in the top concerns between countries. For example, people in Italy, France and Egypt are most worried about their protection against diseases later in life, while the majority of those surveyed in Poland and Russia are concerned with eye health. Meanwhile, weight is the top preoccupation for consumers in Sweden, Spain, the UK and South Africa. In Germany, on the other hand, bone and joint health is the main issue.

In addition, the results disclose that up to 45% of people surveyed are worried about not getting the right amount of nutrition and half of those interviewed claim to be looking for foods with high vitamin content. However, despite these concerns, the survey found that only three out of ten people are eating five different types of fruit and vegetables a day, while just two out of five consumers eat 2-3 portions of fish a week on average.

The study also highlights the use of supplements by consumers to address their health concerns. The most used supplements by consumers of all ages are those that support immunity and resistance to disease and cold. For adults over 51 years old, supplements for bone and joint health follow closely behind, while younger adults (18-30 years) largely opt for supplements to take care of the appearance of their skin. Interestingly, although weight is a top concern for many consumers, exercise and nutrition is preferred over supplements as a solution to tackle the problem – with 39% total interviewees exercising to counter weight gain and only a total of 8% taking supplements.

The survey is part of DSM’s ongoing investment in being a leading supplier of nutritional solutions for various health benefits throughout life. Maria Pavlidou, Head of Communications Human Nutrition and Health EMEA at DSM, comments: “The survey has revealed essential insights that we can use alongside our scientific expertise to further support our customers in developing the right products for people at different life stages. Understanding the needs of today’s consumers is just one example of how DSM provides added value to its customers.”

To learn more about DSM’s product portfolio, visit www.dsm.com/human-nutrition.

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Irish TV Dietitian Serves Up a Fresh Look at Potatoes

Well-known Irish TV nutritional expert and dietitian, Aoife Hearne, will be dishing up a fresh look at Ireland’s favourite vegetable as the new Campaign Ambassador for Bord Bia’s ‘Potatoes: More Than A Bit On The Side’ promotional campaign. The three-year campaign, aimed at encouraging consumption of the potato in Ireland, especially among younger consumers, is co-funded by the EU, Ireland’s potato industry and the Department of Agriculture, Food and the Marine.

In her role as Campaign Ambassador, Aoife Hearne, a registered dietitian and member of the Irish Nutrition and Dietetic Institute, will support the ‘Potatoes: More Than A Bit On The Side’ campaign through a series of media events, blogs and video posts.

96% of Irish families still buy potatoes spending €163 million on them in 2015 making them the number one carbohydrate source purchased, but consumption has been falling in recent years particularly by the under 45s, many who mistakenly perceive potatoes to be a fattening and uniquely traditional food.

Aoife Hearne says: “It’s really important that we dispel the myth that potatoes are fattening, when that is just not the case. Potatoes provide Irish people with a very important source of carbohydrates, which are essential for our bodies and particularly for brain function. Potatoes are a naturally fat and gluten free, a great source of fibre, Vitamin C and a variety of B vitamins. They also contain three times the amount of potassium of bananas.”

She adds: “Potatoes are an unprocessed carb, an ideal way to provide the body with energy. Potatoes are a natural food, both versatile and delicious, making them a great food to include into the diet for all ages.”

Lorcan Bourke of Bord Bia comments: “We’re looking forward to working with Aoife on this campaign and to challenge the perception, particularly amongst the younger age groups that potatoes are fattening. Having Aoife on board will help to build awareness of the health and nutritional benefits of potatoes. We’d also encourage people to be more adventurous in their use of potatoes by trying out a wide selection of quick and healthy recipes on the campaign website www.potato.ie there’s plenty of choice of potato recipes from all over the World.”

Over 60 recipes from around the world are currently available on the website highlighting the versatility and nutritional benefits of the popular tuber. All are quick to prepare in under 30 minutes and contain between 300 and 500 calories.

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Super Growth For ‘Superfoods’

Superfoods, they are frequently marketed as the answer to our health woes and now new research from Mintel highlights the popularity of these nutrient packed foods. Mintel GNPD (Global New Products Database) reveals that between 2011 and 2015 there was a phenomenal 202% increase globally in the number of new food and drink products launched containing the terms ‘superfood’, ‘superfruit’ or ‘supergrain’.

And it seems there is no end to the popularity of these so called wonder foods, as in 2015 alone there was a 36% rise in the number of food and drink products launched globally featuring the terms ‘superfood’, ‘superfruit’ or ‘supergrain’. In 2015, the US played host to the most ‘super’ food and drink launches (30%), followed by Australia (10%), Germany (7%), the UK (6%) and Canada (6%).

The surge in launches comes as a result of strong consumer demand for highly nutritious products. Today, over seven in 10 consumers in France (72%), Germany (71%), Italy (73%) and Spain (72%) agree that health-promoting benefits of natural foods, for instance fruit and vegetables, are preferable to the added benefits of functional foods.

MintelSuperFoods2016What is more, the research reveals that the superfood sensation has spread beyond food and drink. Indeed, while 43% of products launched with the words ‘superfood’, ‘superfruit’ or ‘supergrain’ in the product description were in the food category between 2011 and 2015 and 11% fell under the drink category, as many as three in 10 (30%) were found in beauty and personal care, while 12% were in the health and hygiene category and 4% were in the pet category.

Stephanie Mattucci, Global Food Science Analyst at Mintel, comments: “The popularity of ‘super’ products is clear as food and drink manufacturers globally are tapping into a demand for these nutritionally dense ingredients. But superfoods are not only limited to food and drink, they are regularly springing up in the beauty, health and hygiene and pet food aisles as a result of today’s consumers becoming much more aware of what they are putting into and onto their bodies.”

In particular, the trend towards a wheat-free diet has resulted in a growing number of products containing the ‘supergrains’ ancient grains. And whilst quinoa and buckwheat have all become household names in recent years, it’s chia which has seen the biggest rise in usage. Between 2014 and 2015, there was a 70% increase in the percentage of food and drink products launched containing chia, whilst the percentage of food and drink products containing teff rose by 31%. Meanwhile, the percentage of food and drink products containing quinoa rose by 27%.

“Desire for healthier, less refined alternatives to wheat has fuelled the rediscovery of ancient grains. Flavourful and nutrient-dense ancient grains have begun to change the negative perception of some carbohydrates by leveraging their nutritional profile and rich heritage. Ancient grains offer an alternative to wheat but also come bundled with functional and nutritional components, and provide new flavours and textures. They are a great way for free-from products to talk about health,” Stephanie Mattucci elaborates.

MintelLogoAlongside the hype in launch activity, there is also strong consumer interest in ancient grains as 30% of UK pasta consumers say that pasta made with ancient grains, for instance quinoa, is healthier than regular pasta. What’s more, usage of these heritage grains is high, as two in five (41%) US consumers have eaten ancient grain-based cereals.

“Whilst the number of products containing ancient grains have been rising, next we could see the popularity of sprouting ancient grains. The ancient, accidental process of sprouting, where whole grains are soaked and left to germinate has largely been eliminated by modern processing techniques. There has been a return to this ancient practice, with controlled ‘sprouting’ practices being introduced, as the nutritive advantage of sprouted grains is being recognised. The ancient grain quinoa is leading the comeback of sprouted grains,” Stephanie Mattucci continues.

And whilst ancient grains have been in the spotlight over the past year, with the UN announcing 2016 the year of the pulse, pulses too have been receiving added attention. Over the past two years, the percentage of food and drink products launched with green split pea has grown by 126%, whilst the percentage of food and drink products containing coral lentils has grown by 62% and the percentage of food and drink products containing yellow split peas has increased by 21%.

“Pulses can be used to add a range of natural health benefits to food and drink products. Additionally, healthy pulses are staples in many ethnic cuisines, offering manufacturers a pathway for product innovation for convenience-seeking ethnic food explorers,” says Stephanie Mattucci.

Mintel research reveals that super seeds have also seen an uptick in usage. Over the past two years, the percentage of food and drink products containing chia seeds has risen by 70%, whilst the percentage containing pumpkin seeds has grown by 27% and the percentage of food and drink products containing sunflower seeds has grown by 22%.

“Some seeds, including chia and pumpkin seeds, offer complete protein, with all nine essential amino acids in the correct ratios. However, a lot of protein from seeds is incomplete. Blending seeds can help improve the quality of protein,” Stephanie Mattucci adds.

Going forward, it seems that turmeric known for its anti-inflammatory benefits and moringa, said to have beauty and anti-aging properties, could be the superfoods to watch.

“Turmeric has potential as an ingredient in supplements and functional food and drink products, particularly within products aimed at the growing senior population. Additionally, moringa could be used in anti-ageing beauty food products. Whilst currently the ingredient is used in many beauty launches, the leaves are nutritional powerhouses,” Stephanie Mattucci concludes.

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UK Sales of Wet and Dry Baby Food in Decline

New research from Mintel reveals sales of wet and dry baby food in the UK dropped by 14% between 2012 and 2015 as currently many of the nation’s parents choose to blend up a treat for their tiny tots. Today, over four in five (83%) parents with children aged four and under say they feed their child homemade food (excluding snacks) such as purées made from scratch, with as many as 12% saying they do this four times a day or more. And while peeling, chopping and puréeing is clearly no mean feat, with less than two in five (35%) parents saying that homemade baby food is easy to prepare, it seems many are in agreement over the benefits of homemade food. Indeed, over half (56%) of parents with children aged 0-4 believe homemade food is trustworthy.

Mintel research shows that managing children’s diet is crucial as 45% of parents cite control of ingredients as a reason for making baby food at home. And it seems Britain’s parents appreciate the cost-saving element of homemade food as more than a third (34%) see baby/toddler pouches as an expensive option. What’s more, for one in seven (15%) parents, homemade food is seen to as ‘premium’, compared to 6% who say this of manufactured baby food products in jars.

However, as Britain’s babies enjoy a diet of homemade food it seems there may be tears at bedtime for manufacturers. Sales of wet and dry baby food dropped by 14% from 37 million kg in 2012 to an estimated 32 million kg in 2015, whilst sales of baby drinks dropped 67% from 6 million kg to an estimated 2 million kg in the same time period. Although it’s not all bad news, sales of baby finger food rose 33% to an estimated 4 million kg between 2012 and 2015, whilst baby milk rose by 9% to an estimated 58 million kg in the same timeframe.

Overall volume sales of baby food, drink and milk are estimated to have fallen by 3% since 2012 from 99 million kg to 96 million kg in 2015. During 2016 the market is forecast to decline further, falling to 95 million kg.

Amy Price, Senior Food and Drink Analyst at Mintel, comments: “While for many busy parents preparing the family meal may feel like a chore, our research shows that the majority of parents are happy to cook for their tots. An on-going focus on sugar as a health foe means that, for many parents, control of baby’s diet is crucial, which helps to explain why so many parents are choosing to feed their babies and toddlers homemade fayre. As a result, the popularity of homemade food poses a threat to the baby food and drink market. That homemade food is seen to be more premium than manufactured indicates that manufacturers need to step up and premium sub-brands could be one way to explore this.”

While the nation’s parents appreciate the benefits of homemade fare, it is clear that manufactured baby food, drink and milk still has a role to play for busy mums and dads as it is used by 72% of parents. Manufactured baby food continues to provide a convenient option to parents as more than two in five (42%) see manufactured baby food in jars as convenient, in contrast to 18% for homemade food. What is more, over one in five (22%) parents say they buy manufactured baby/toddler food as a back-up. For example, when they don’t have time to cook. And a lack of cooking skills mean 12% of parents buy manufactured baby/toddler food that they would not be confident in making themselves.

Brand Trust

When it comes to which products they choose to buy, trust is the leading factor in purchase decision. Over one third (36%) of parents with children aged 0-4 say that the last time they bought manufactured baby or toddler food they chose a brand they trusted, followed by a product with no added sugar (32%) and a product which contained 1 of 5-a-day portions of fruit or vegetables (30%). When buying baby and toddler milk, brand is also an important factor as 34% of parents with children aged four and under say that the last time they bought baby milk the brand of the product was important.

However, it seems that parents are not afraid to step away from food products specifically targeted towards their little ones: one in five (21%) parents with children aged 4 and under say that they buy child-friendly versions of regular food, such as low-salt baked-beans and full-fat yogurt, instead of manufactured baby or toddler food.

“With pouches, jars, trays and finger food already seen as convenient by more than a third of parents with young children, brands should do more to leverage the emotional benefit this can deliver to parents. Brands rarely focus marketing on giving permission to parents to take such shortcuts in their daily routine, enabling parents to focus on the things they enjoy doing, and those that really matter to them and their family, which include spending quality time together,” says Amy Price.

Finally, it seems parents are keen for their tots to share a family meal, as half (49%) say they like their child to eat the same food as the rest of the family. Giving baby sufficient new tastes and textures remains a concern for 15% of parents who worry that they are not offering their child enough different flavours in their meals. And it seems many parents are striving towards a diverse repertoire, as four in five (79%) parents with children aged 4 and under say that it is important to expose their child to a variety of foods so they do not develop allergies.

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Rising Opportunities For Irish Food Exports in Gluten Free Market

New market information from Bord Bia has suggested that significant export opportunities exist for Irish food producers operating in the gluten free market. At an event in Bord Bia’s Dublin office, attended by over 20 businesses including Brennan’s Bread and Goodness Grains, research was presented for key target markets, namely the UK, Sweden, Spain and Russia. The presentations by Bord Bia, Kantar Worldpanel and YouGov were delivered with a view to exploring export opportunities in these fast growing gluten free markets.

This research, as guided by industry demand, is Bord Bia’s first time briefing companies on the gluten free sector. This summer, Bord Bia and seven Irish food companies will participate for the first timeat the Free From Food Expo in Amsterdam, Europe’s leading health trade show.

While the growth in free from foods is primarily due to the greater awareness and diagnosis of food allergies, the desire for a healthy lifestyle is the key driver across all of the markets that Bord Bia analysed. Orla Donohoe, Bord Bia’s Bakery Sector Manager, says: “Products catering for food intolerances are becoming increasingly mainstream. Health for many people is now more about a natural and balanced food intake rather than “diets” and calorie control and this is driving market growth. The wider free from market is one of the few categories growing at this pace across Europe and where the branded route to market is as viable an option as private label.”

Bord Bia has devised a programme for food companies targeting the gluten free marketplace, including individual company mentoring, market visits to Sweden and Spain and a further investigation into opportunities in Russia. In September, Bord Bia will also undertake a study into the Irish free from market, while market visits for companies will take place to Sweden and Spain. Orla Donohoe adds: “In export markets, understanding the consumer is critical to developing business and so exporters need to have a strong brand and innovative products which deliver on taste and quality. Bord Bia will be following up on these research projects in the coming months by assisting potential exporters in developing market entry strategies.”

In Ireland, the gluten free category is valued at €29 million, with sales of €40 million projected by 2020. An estimated 1% of the population has coeliac disease – higher than anywhere else in Europe.

Export Market Analysis

The UK gluten free market is valued at £438 million, increasing by 36% in the last year. According to YouGov, a quarter of UK households are affected by food sensitivities. Gluten free is continuing to attract new shoppers as choices broaden and ranges significantly improve. Some 10% of the UK population is cutting down on gluten while a further 8% would like to, however two thirds of those trying to cut down gluten do not have any sensitivity to it. While there has been an explosion in the market for free from foods in the UK, 33% simply avoid foods they are intolerant of, indicating that there is potential for market innovation. Children’s products also offer an opportunity in the UK with almost 40% (39%) of parents now buying free from products, up from 28% in 2014. Nearly half of parents (48%) agree that there are not enough suitable products specially designed for children with intolerances.

In the UK, gluten free products are on average 27% more expensive than equivalent food and drink products with shoppers willing to pay the premium price point. Branded products currently account for over 70% of spend in the category. There is double digit growth from the majority of categories with bakery and morning goods growing at 20% each year, with over £6 million being switched into free from bakery over gluten alternatives in the last year.

In Sweden, one in ten people avoid eating gluten and the market for gluten free baked products in particular has increased by 23% since 2014, with crisp breads and fresh breads driving growth. The Swedish market has developed some innovative ways of delivering solutions with several retailers offering home deliveries of gluten free only products, while some restaurants also offer chef cooked meals delivered direct to the customer’s door.

Consumer trends such as health and a demand for premium products are driving demand for free from products in Russia. The value of the gluten free market here is €82 million and this has doubled in size since 2009. In Spain, gluten free sales have exceeded expectations in growing to €78 million, despite the economic recession.  It is estimated that around one in 150 Spaniards suffer from coeliac disease.

CAPTION:

Pictured (left to right): Tommy Westling, Movement Consulting, who assisted Bord Bia with research; Orla Donohoe, Bord Bia’s Bakery Sector Manager; and Bill Mosse, Kells Wholemeal.

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New Resource For Digestive Sensitivities

Nestlé Health Science has launched LowFODMAPCentral.com, a unique comprehensive online resource offering information and printable guides about FODMAPs and a Low FODMAP Diet. The LowFODMAPCentral.com website has been developed to support both the consumer seeking more information about a Low FODMAP Diet and the healthcare professional looking to build knowledge and practice tools.

FODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols. Gastroenterology researchers at Monash University in Australia coined the FODMAP acronym in 2005 to classify specific types of short-chain carbohydrates that can be poorly absorbed in the small intestine. It is the poor absorption of these food components that may trigger symptoms including abdominal pain, bloating, constipation and/or diarrhea and excessive gas in people with digestive sensitivities. FODMAPs are commonly found in a wide variety of ordinary foods, such as wheat bread, beans, yogurt, milk, apples, onions, garlic, cashews, mushrooms, honey, and more.

LowFODMAPCentral.com was developed by Nestlé Health Science, a company focused on advancing the role of nutrition in the management of health. The site includes:

* Information on FODMAPs and foods that contain them

* Animated visuals of FODMAPs in the body

* Tools that can help a person identify if this diet is right for them and if so, how to get started

* Research summaries highlighting the efficacy of a Low FODMAP Diet

* Recipes and guidance for following a Low FODMAP Diet both at home and away

* Tips for finding a FODMAP knowledgeable registered dietitian nutritionist (RDN).

“Knowledge of FODMAPs and the role they can play in digestive discomfort is a key step in helping people with digestive sensitivities lead a better quality of life. That is why we have launched LowFODMAPCentral.com,” explains Barbara McCartney, Regional Business Head for the Nestlé Health Science Consumer Care Business in North America.

The International Foundation for Functional Gastrointestinal Disorders estimates that 10% to 15% of Americans are affected by food-related digestive discomfort including Irritable Bowel Syndrome (IBS). For many, the exact cause of their digestive discomfort may go undiagnosed.1

“Helping people identify and eliminate specific FODMAP triggers gives people freedom from the anxiety that digestive discomfort brings about. Being able to eat and enjoy food again, without symptoms afterward, gives them a digestive peace of mind,” explains FODMAP and IBS expert Kate Scarlata, RDN, LDN, author of The Well Balanced FODMAPer.

Clinical evidence supports a low FODMAP diet approach as first-line therapy for people with IBS.2,3 Although the list of potential food triggers may at first seem extensive, a credentialed nutrition FODMAP expert can customize a plan that minimizes food eliminations and maximizes nutritional value, and provides tools and resources that can help support dietary compliance.

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Mars Food Launches Global Health and Wellbeing Ambition

Mars Food has announced a new global Health and Wellbeing Ambition to create and promote healthier food choices and to encourage consumers to cook and share healthier meals with others. The Health and Wellbeing Ambition will roll-out over the next five years and will focus on five main areas: improving nutritional content; providing consumers with more nutrition information to help them make more balanced choices; inspiring consumers to cook and eat healthy meals with friends and family; exploring new formats and opportunities to offer products in more places at affordable prices; and providing Mars Food Associates opportunities to improve wellbeing through nutrition education, cooking facilities, and healthier food options. Through these initiatives, Mars Food will encourage families to share one billion more healthy meals at dinner tables around the world.

“We’re incredibly proud and excited to share our new five year Health and Wellbeing Ambition,” says Fiona Dawson, global president of Mars Food, Drinks, and Multisales. “This Ambition advances our Purpose of creating Better Food Today and A Better World Tomorrow. As a busy mum myself, I know how tricky it can be to find healthy meals which everyone in the family will enjoy, and of course, they often need to be quick and easy to prepare.”

“I’m delighted that Mars Food is helping to provide healthy solutions through our famous brands,” adds Fiona Dawson. “Our Nutrition Criteria sets a very high standard for our products, and we also want to help our consumers understand the difference between ‘everyday’ and ‘occasional’ products within a balanced diet.”

Through the Health and Wellbeing Ambition, Mars Food will help consumers differentiate and choose between ‘everyday’ and ‘occasional’ options. To maintain the authentic nature of the recipe, some Mars Food products are higher in salt, added sugar or fat. As these products are not intended to be eaten daily, Mars Food will provide guidance to consumers on-pack and on its website regarding how often these meal offerings should be consumed within a balanced diet. The Mars Food website will be updated within the next few months with a list of ‘occasional’ products – those to be enjoyed once per week – and a list of ‘everyday’ products – including those to be reformulated over the next five years to reduce sodium, sugar, or fat.

 

Fiona Dawson.

Fiona Dawson.

In addition, Mars Food will improve its nutritional product composition through the reduction of added sugar and sodium and the addition of vegetables and whole grains across its global product portfolio. This builds upon the Mars Food Nutrition Criteria, which was developed based on recommendations from leading public health authorities such as the World Health Organization. To align the global product portfolio with this criteria, Mars Food will reduce sodium by an average of 20 percent by 2021 and reduce added sugar in a limited number of sauces and light meals by 2018. Additionally, Mars Food will significantly expand multi-grain options so that half of all rice products include whole grains and/or legumes. Mars Food will also ensure all tomato-based jar products include a minimum of one serving of vegetables.

To help consumers shift taste preferences to lower sodium foods and improve overall health, Mars Food supports government efforts, such as those of the UK Food Standards Agency/Department of Health and the U.S. Food & Drug Administration (FDA), to give guidance to industry on sodium reduction in foods.

“The food industry has already made great strides in reducing sodium, but we have more work to do to help consumers reduce sodium intake,” says Fiona Dawson. “We support release of the US FDA’s draft sodium reduction guidance, because we believe it’s important to begin a stakeholder dialogue about the role industry can play in this critical part of consumers’ diets.”

Mars Food is dedicated to inspiring people to cook healthy meals at home with friends and family. Multiple studies have demonstrated that families who cook and eat together are healthier and happier. Through leading brands such as UNCLE BEN’S®, MASTERFOODS®, AND DOLMIO®, Mars Food hopes to build awareness about the value of shared meals and help consumers practice healthy cooking at home. Mars Food is also aware of how powerful on-pack recipes can be in influencing healthy cooking. All of Mars Food’s everyday meal recipes on packaging and online will meet the Mars Food Nutrition Criteria and encourage the consumption of more vegetables, whole grains, and lean proteins.

Mars Food plans to foster nutritious cooking and eating practices among Associates by providing access to worksite kitchens, fitness facilities, nutrition education and healthy, affordable meals in cafeterias. All Associates will have the opportunity to learn how to cook convenient, affordable and nutritious recipes that they can share with one another and their families to instill a culture of healthy cooking and eating.

“Cooking and eating healthy meals at home is central to health and wellbeing, and we believe our brands should inspire our consumers to come together over a healthy meal,” comments Fiona Dawson. “Mars Food will practice what we preach by starting with our own Associates and helping them make informed, healthier food choices and cook meals together at our sites.”

MARS, INCORPORATED LOGOA central component to the Ambition is the reformulation of current products and the development of new products that provide enhanced nutrition at reasonable prices. Mars Food is committed to helping families and individuals create healthier lifestyles while maintaining affordability.

A central component to the Ambition is the reformulation of current products and the development of new products that provide enhanced nutrition at reasonable prices. Mars Food is committed to helping families and individuals create healthier lifestyles while maintaining affordability.

The Mars Food Health & Wellbeing Ambition is part of a broader Mars, Incorporated commitment to enhance the health and wellbeing of people around the world through continuous improvements in our foods, responsible marketing, ongoing efforts to raise food safety standards globally, and a commitment to finding multi-stakeholder solutions to address obesity.

In addition to Food, Mars has five other diverse business segments – Petcare, Chocolate, Wrigley, Drinks and Symbioscience. Still a family-owned business, Mars has sales of over $33 billion and employs more than 80,000 people across 77 countries.

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New Head For Danone’s Early Life Nutrition Business

Danone has appointed Bridgette Heller as Executive Vice President of its Early Life Nutrition business and as a member of the group’s Executive Committee with effect from July 1, 2016. She takes over from Felix Martin Garcia, who has led the development of this business for nearly six years.

Over the past 17 years, Bridgette Heller has held a range of positions, starting with Kraft Foods and moving on to serve as Global President for Johnson & Johnson, Baby Care, before becoming President, Consumer Care, for Merck.

Bridgette Heller.

Bridgette Heller.

Backed by very solid international experience, she has developed expertise in both FMCG and Healthcare that offers a perfect fit with the specific needs and challenges involved in growing the Early Life Nutrition business.

Danone CEO Emmanuel Faber, CEO of Danone, says: “I would first like to salute and thank Felix Martin Garcia for his contributions to Danone’s growth in the key positions he’s held for 18 years. Let me refer in particular to the past few years, when he successfully led our Early Life Nutrition division—now our second business by sales. His loyalty, commitment, energy and talent are acknowledged and appreciated by one and all. Bridgette Heller is a proven leader with impressive experience who, throughout her career, has demonstrated a unique ability to engage her teams. I believe that passing the baton to her will ensure continued success for our category.”

In 2015, the Early Life Nutrition division generated sales of nearly €5 billion, reporting Danone’s strongest growth (nearly 10%) and operating margin (19%).

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Green Light For New School Scheme For Fruit, Vegetables and Milk

A new single framework for school schemes distributing fruits, vegetables and milk to schoolchildren will be operational as from August 2017 following a decision by Agriculture Ministers in the Council meeting in Luxembourg. Member States’ support comes after the positive vote by the European Parliament of the proposal presented by the European Commission to make available for this purpose €250 million per year from the EU budget.

Commissioner for Agriculture and Rural Development, Phil Hogan says: “This is an important measure to bring sustained changes in children’s eating habits and invest in a healthier lifestyle, in line with the challenges that our society faces. It is also a great opportunity to strengthen the links between the farming community and children, their parents and teachers. Last but not least, the increase in its budget at times where financial resources are scarce and new priorities are emerging provides an appropriate signal to farmers and markets under pressure.

The School milk scheme was set up in 1977 and the School fruit scheme in 2009. Around 20 million children benefit from the milk scheme and around 10 million from the fruit and vegetables scheme per year. Participation will continue to be voluntary for Member States.

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New Platform Helps Companies and Universities Tackle Obesity Through Pulses

To discover new ways of promoting pulses like lentils and peas to tackle obesity and undernutrition, the Desautels Faculty of Management at McGill University in Canada has launched a platform that enables companies and institutes to work together towards improving the nutrition of food products.

The Global Pulse Innovation Platform (PIP) has been launched to boost consumption of protein-rich pulses, a sustainable food product that helps prevent and manage chronic diseases such as diabetes. PIP gathers leaders from academia, government and the food value chain, from farmers to food companies, to reduce these diseases associated with malnutrition.

“We need to produce food that is nutritious, healthy for the planet, affordable, and great tasting – like black bean brownies or lentil-flour pizza dough,” says Dr Chris Lannon, Managing Director of the McGill Centre for the Convergence of Health and Economics (MCCHE), which will host the platform. “We’ll co-ordinate projects for members to identify and address these obstacles to innovation and build cooperation between them.”

Founding members include multinational food and drink giant PepsiCo, the Food and Agriculture Organization of the United Nations (FAO), global leader in flavour innovation Firmenich, the CGIAR Research Program on Agriculture for Nutrition and Health (A4NH) led by the International Food Policy Research Institute (IFPRI), and the INCLEN (International Clinical Epidemiology Network) Trust, as well as national industry association, Pulse Canada.

Gordon Bacon, CEO of Pulse Canada, says: “This is an opportunity for a food system transformation. The affordable nutrition of pulses, a staple in many diets, needs to be incorporated into more foods that fit today’s lifestyle and taste preferences.”

The platform coincides with the United Nations declaration of 2016 as the International Year of Pulses, which aims to achieve food security and nutritional objectives from the 2030 Agenda for Sustainable Development. More about PIP can be found at www.mcgill.ca/pip.

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UK Sales of Free-from Products Set to Surpass £500 Million in 2016

It seems that the free-from phenomenon has well and truly taken hold in the UK, as new research from Mintel reveals that sales of free-from foods are forecast to grow 13% to reach £531 million in 2016, up from an estimated £470 million in 2015. The market growth comes as a result of free-from users widening their repertoires, with almost half (48%) of those who eat or buy free-from saying they are likely to eat more free-from food in the next year. What’s more, Mintel forecast the market to grow further, to reach £673 million by 2020.

Over the past six months, a third (33%) of British consumers have bought or eaten any free-from foods, with 22% buying or eating gluten-free products, 19% dairy substitutes (for instance soya cheese), 16% wheat-free and 16% lactose-free.

Additionally the growth in the market comes alongside a rise in product innovation. Mintel research shows that 12% of new food products launched in the UK in 2015 carried a gluten-free claim, up from 7% in 2011.

Kiti Soininen, head of UK Food, Drink & Foodservice Research at Mintel, says: “The free-from market enjoyed remarkable growth in 2015, and further growth is likely to come from the existing pool of users intending to spend more. The growing availability of free-from food and drink products at mainstream supermarkets has allowed established users to widen their repertoires, with easy availability potentially prompting more regular use.”

As free-from continues to flourish, more Brits are avoiding certain ingredients due to their health credentials, rather than for medical reasons. Indeed, one in four (27%) Brits say they or someone else in their household avoids certain ingredients as part of a general healthy lifestyle, compared to one in five (19%) who report avoidance due to an allergy or intolerance. In particular, 8% of Brits report avoidance of gluten as part of a healthy lifestyle, compared to 5% who report avoidance due to an allergy or intolerance.

MintelLogoFurthermore, the top reason free-from users cite for eating free-from foods is because it makes them feel better, for example healthier, with two in five (39%) giving this reason, whilst one fifth (19%) say they eat these products because they are trying to lose weight.

“The ‘health halo’ of free-from foods is a key driver of uptake and has resulted in a much larger group of users than the limited number of actual or suspected allergy or intolerance sufferers. However, this leaves the free-from food category exposed to changes in consumer opinion and media coverage. The importance of health in driving uptake also means that companies need to ensure that nutrition profiles are best in class.” Kiti Soininen adds.

Indeed despite the ‘health halo’, Mintel research shows that the nutritional credentials of free-from food do however matter, as over half (54%) of those who eat free-from would stop eating these products if they thought these were less healthy than standard offerings, for instance if they were higher in fat or sugar.

On the other hand, for those Brits whose cupboards are open to all ingredients, the biggest barrier to free-from food purchase is price. Two fifths (39%) of Brits who do not eat or buy free-from food say it is too expensive compared to standard food. This is followed by taste, with 22% of non-users saying free-from products do not taste as good as standard alternatives, while one fifth (20%) say the quality is not as good as that of standard food.

“Among non-users, price remains a key barrier to wider adoption of free-from foods. This comes as little surprise given that the free-from variants of many staple foods are noticeably more expensive than the standard ones. The growth of the market should bring about scale benefits, helping to bring down prices to some extent.” Kiti Soininen concludes.

Finally, when it comes to self-diagnosis Mintel research shows that women are leading the way. Almost one in five (18%) women say the reason they eat free-from foods is because they suspect they have an allergy or intolerance, compared to just one in 10 (11%) men.

Posted in News, Nutrition, ResearchComments Off on UK Sales of Free-from Products Set to Surpass £500 Million in 2016

The Amount and Timing of Protein Intake at Meal Times is Critical For Older People

One of the enduring health challenges with ageing is the loss of lean tissue mass or muscle. Protein is a critical nutrient for building and maintaining muscle and new research published in the January edition of The Journal of Nutrition[1] has found that eating an even amount of protein at each meal throughout the day might be better than the current practice of having most of the protein at dinner time.

“An optimized and balanced distribution of meal-level protein intakes could be beneficial in the preservation of lean tissue mass in the elderly,” write the authors.

Study Details

At the forefront of improving health, wellness and quality of life through world-class food innovation, Food for Health Ireland (FHI) funded this study with a focus on commercialising the results of the research.

FoodForHealthIrelandLogo60 participants, aged between 50-70 years, completed the 6 month intervention study. The volunteers consumed at breakfast and lunch, the 2 low-protein containing meals of the day, either a beverage containing high-quality, milk-based protein or one with similar calories but no protein. Importantly the quality and amount of protein intake per meal in the intervention group was elevated to a level considered optimal for protein synthesis, providing the platform for the observed change in whole body lean tissue mass.

Results

Prof Philip Jakeman, FHI University of Limerick and lead investigator on the study explains: “On completion of the study, the between-group difference in the amount of whole body lean tissue (muscle) mass was an impressive +0.6kg (1.3 pounds) in favour of those who consumed the milk-based protein supplement.”

Jens Bleiel, CEO of FHI.

Jens Bleiel, CEO of FHI.

Jens Bleiel, CEO of FHI, says: “FHI aims to identify bioactive ingredients that can be derived from milk, ensure that any components found satisfy real consumer needs and accelerate their commercialisation. The healthy ageing market has a lot of potential for novel ingredients with proven health benefits.”

“Globally we know there is a demand for new and innovative products in this area. This is a very exciting research project and provides further evidence to support our research programmes in which we develop products to help address consumers need to include (high quality) protein throughout the day,” comments John Holland, Director of Operations, Carbery Group – one of the funders of FHI.

1. Norton C, Toomey CM, McCormack W, Francis P, Kerin E, Saunders J and Jakeman P. Protein supplementation at breakfast and lunch for 24 weeks beyond habitual intakes increases whole body lean tissue mass in healthy older adults. Journal of Nutrition 2016 Jan;146(1):65-9. doi: 10.3945/jn.115.219022. Epub 2015 Nov 18; http://jn.nutrition.org/content/146/1/65.long

For further information visit www.fhi.ie.

Supported by Enterprise Ireland, Food for Health Ireland (FHI) brings together the scientific and commercial expertise of Ireland’s leading research institutions and dairy companies: University College Cork, University College Dublin, University of Limerick, Teagasc’s Moorepark Food Research Centre, National University of Ireland (NUI) Galway and NUI Maynooth, and Dublin City University, Carbery, Dairygold, Glanbia, the Kerry Group, and Ornua.

 

Posted in Nutrition, ResearchComments Off on The Amount and Timing of Protein Intake at Meal Times is Critical For Older People

Tiny Bouillon Cube Strikes a Blow Against Iron Deficiency

It’s no bigger than a single dice. A cube so small you can balance it on your fingertip. It’s a Maggi bouillon cube: the tiny seasoning product sold in huge volumes across Central and West Africa. In Nigeria alone, more than 80 million are sold every day.

For years, the product was simply a best-selling condiment used to flavour traditional stews and soups.

Today, it’s a small but potentially powerful weapon in the fight against one of the world’s most widespread nutritional disorders, iron deficiency anaemia.

Anaemia is the condition that arises when we have too few healthy red blood cells, or too little haemoglobin, the protein in these cells that transports oxygen around the body.

It affects an estimated 1.6 to 2 billion people in the developed and developing world, with approximately half of these cases due to a lack of iron in the diet, because this vital mineral helps us generate haemoglobin.

A ‘silent’ condition that often goes unnoticed, anaemia can lead to cognitive impairment, decreased physical capacity and reduced immunity. Severe cases can cause organ damage, and even death.

Pregnant women and children are particularly vulnerable to iron deficiency anaemia, which contributes to the deaths of 50,000 women in childbirth a year, and impairs children’s physical and mental development.

For decades, food fortification has been recognised as an effective way of delivering specific nutrients to people who can’t obtain them from a balanced diet.

By fortifying foods that most people eat regularly, and that they can afford, it’s possible to help them increase their vitamin or mineral intake without changing their existing eating habits.

Staple food fortification programmes – such as adding vitamin A to cooking oil or sugar, and iron and folic acid to bread – have been very successful in reducing the micronutrient deficiency disease burden.

But many people still fail to eat enough nutritious food, and Nestlé is helping to tackle the problem on a global scale by adding relevant micronutrients to its most popular products.

In 2009, the company decided to add iron to its Maggi bouillon cubes and tablets sold in Central and West Africa, in line with its global policy on micronutrient fortification.

“Public health data shows us that Central West Africa suffers from a high prevalence of iron deficiency,” says Petra Klassen-Wigger, Scientific Advisor at Nestlé’s Nutrition, Health and Wellness department. “We looked at our product portfolio to identify potential carriers for fortification. Maggi bouillon cubes and tablets were widely consumed across the region, making them an ideal vehicle for iron fortification”

Overcoming Technical Challenges

However, adding iron to food poses serious technical challenges. It can alter the taste, and may turn products various unappetizing shades of brown. “If our bouillon cubes had changed in any noticeable way as a result of fortification, it might have put consumers off,” Klassen-Wigger explains.

That wasn’t the only problem. Fortifying the cubes with iron would also raise production costs. If this meant higher prices, then those in need of such products might find them unaffordable.

So Nestlé scientists spent the next two years identifying and testing a form of iron with a neutral taste, which was easy for the body to absorb. Meanwhile, business managers wrestled with question of price.

The answer? Tweaking the recipe, as Klassen-Wigger explains: “By making small alterations to other ingredients, we were eventually able to add iron to the cubes without making them more expensive.”

In 2012, Nestlé launched its new, iron-fortified Maggi bouillon cubes onto the Central and West African market. They looked the same. They tasted the same. But there was one crucial difference.

Millions of people across the region could now incorporate more iron into their diets, without changing their eating habits.

Posted in CSR, Ingredients, Innovation, NutritionComments Off on Tiny Bouillon Cube Strikes a Blow Against Iron Deficiency

Food and Drink Industry Ireland Report on Reduced Fat, Saturated Fat, Sugar, Salt and Calories in Products

A newly launched a report from Food and Drink Industry Ireland (FDII) shows significant reductions in fat, saturated fat, sugar, salt and calories achieved through reformulation, which includes changing the recipes, of some of Ireland’s most popular foods and beverages.

The FDII /Creme Global Reformulation Project report, compiled by leading analysts Creme Global, used data on 600 products from 14 of Ireland’s major food and drink companies and was supported by the Food Safety Authority of Ireland (FSAI). It showed that during the seven years (2005 – 2012) covered by the research:

* Salt content of the products analysed reduced by 37%;

* Sugar content fell by 14%;

* The amount of energy as measured in calories sold over the seven years to 2012 reduced by 12%;

* Both total fat and saturated fat intake reduced by approximately 10%

Leo Varadkar TD, Minister for Health says: “In Health, the focus is generally on the day to day problems we face but we will never get on top of these or get budgets under control in the long-term if we don’t improve our health as individuals and as a nation. Being healthy starts with personal responsibility, but the Government also has a role to play.The recent Healthy Ireland survey showed that while obesity levels have stabilised, still some 60% of people are overweight or obese.”

He adds: “The food industry is well placed to play an important role in the ongoing battle against obesity. I see them playing a key part and leading by example. While I support the efforts being made on reformulation in the past, I would like to see this work moving at a quicker pace with clear targets and timelines for achievement over the next three to five years.”

“This FDII report is the first of its kind in the world,” points out Paul Kelly, Director of FDII. “Never before has the impact of reformulation on the diet of an entire nation been analysed. The commitment of food and drink companies to change recipes and introduce new products has had a significant and positive impact on the diet of Irish consumers.”

Paul Kelly continues: “A recent report by McKinsey Global found that reformulation by industry is second only to consuming smaller portions in the impact it has on tackling obesity. Today we demonstrate and acknowledge the commitment of food and drink companies in Ireland to improve the health of the nation through reformulation while maintaining the highest standards of product safety, integrity and taste.”

The 14 major consumer food and drink companies will now provide reformulation data for the period 2013 to 2015. This will be the basis of another report to be published next year to allow trend analysis and better informed business and policy decisions in the future.

FDII will also recruit companies into a wider reformulation reporting programme modelled on the successful salt reduction collaboration between industry and the FSAI that ran from 2003 to 2013. Participating companies will provide FDII with information on reformulation and other product innovations such as portion size, fortification and the introduction of new products containing less calories, salt, sugar, fat and/or saturated fat.

Dr Mary McCreery, Consultant Registered Dietician Nutritionist, comments: “The FDII/Creme Global research provides food companies and policy makers alike with valuable insights on the progress being made in product reformulation and importantly on the positive impact it has had and will continue to have on the nation’s diet and health. If all companies with similar products reformulated their energy content to the same extent as those currently involved in the research, the biggest effect would be in children and would prevent over half a stone excessive weight gain per year in each child.”

Paul Kelly concludes: “FDII’s reformulation initiative is part of an ambitious programme undertaken under its Health Strategy, which was launched in 2013. Last March, hundreds of public and private sector companies participated in Ireland’s first Workplace Wellbeing Day, an FDII initiative designed to improve employee health through promoting better nutrition and physical activity. Workplace Wellbeing Day 2016 will take place onFriday, 8th April. It is managed by the Nutrition and Health Foundation (NHF), which, like FDII, is part of Ibec.”

Posted in CSR, News, NutritionComments Off on Food and Drink Industry Ireland Report on Reduced Fat, Saturated Fat, Sugar, Salt and Calories in Products

Nestlé Leads on Breast Milk Substitute Marketing

Nestlé is ranked first in the 2016 Access to Nutrition Index (ATNI) for its marketing of breast milk substitutes and came second in the overall index, improving on its third place in 2013. ATNI said that breast milk substitute (BMS) manufacturers should adopt a comprehensive BMS Marketing Policy, fully aligned with the WHO Code and subsequent resolutions, and apply it globally. Nestlé is committed to marketing BMS responsibly, and will look closely at the areas where ATNI recommends improvements.

ATNI 2016 ranks the world’s largest 22 food and beverage companies on their nutrition-related commitments and performance across seven categories: governance, products, accessibility, marketing, lifestyles, labelling and engagement. Nestlé came top in other sub-categories aside from BMS marketing: general nutrition and under-nutrition.

The index highlights Nestlé’s “clear corporate nutrition strategy” that covers product reformulation, access to healthy foods and marketing: areas where it has built trust by making clear public commitments.

ATNI was developed as an independent benchmarking tool for use by investors, health advocates and companies, and is collated using information in the public domain and supplied by companies themselves.

Nestlé will continue to engage with ATNI, and welcomes the report’s specific recommendations on how it can improve its performance, to tackle global nutrition challenges.

Posted in Marketing, NutritionComments Off on Nestlé Leads on Breast Milk Substitute Marketing

The Great Fragmentation of Health Drives Growth For Small and Niche Brands

The massive fragmentation of consumers’ beliefs about health is contributing to the break-up of traditional food and beverage markets and opening the doors of opportunity for start-ups and small brands, says Julian Mellentin, director of New Nutrition Business and author of ‘10 Key Trends in Food, Nutrition and Health 2016’. “Big food companies are being forced to rethink their business models,” he says.

Key Trend 5: The Great Fragmentation explains how high volume opportunities are scarce and becoming scarcer. In some markets they may already be history, says Julian Mellentin.

The shift in the food landscape is influenced by 25 years of digital sampling, mash-ups, music sampling, remixing, restaurant fusion food – all an established part of the culture that surrounds people.

Just as the person who listens to Bach’s Goldberg Variations at home also listens to Aerosmith or Black Sabbath while driving to work, people’s ideas about food and health have become a menu of choices from which they select and change as new information becomes available. We’re all food explorers now, looking for novelty and variety.

NewNutritionBusiness10KeyTrends2016This is producing a proliferation of niches that smaller companies and new brands – often premium – are perfectly placed to serve.

In the future, smart companies will only rarely launch mass-market brands aiming to rapidly get high volume. Instead they will build portfolios of small brands, finely targeted at an ever-more fragmented consumer market. A few of these will become big brands, some will be big niche, most will remain niche.

The report gives the example of US giant General Mills as one of the few larger and more visionary companies already embracing the change. It has set up a new business unit – called 301 Inc. – to invest in entrepreneurs and early stage food companies.

“The rapidly evolving consumer landscape is dramatically changing the game in the food industry,” says John Haugen, general manager of 301 Inc. “Tremendous opportunity exists…to partner with and foster emerging food brands.”

As the Great Fragmentation moves forward, this new model will become the standard for large food and beverage businesses. The market-redefining power of this trend is illustrated by Key Trend 7: Plant-Based Foods and Beverages. Non-dairy plant “milks” such as almond milk have seen sales jump by between 20% (Spain) and 50% (US).

This trend is not driven by beliefs in veganism or vegetarianism, but rather by consumers’ love of variety and novelty. We’re all flexitarians now, using cows’ milk on our cereal, almond milk in our smoothies and coconut milk in our cooking as it suits us. And the halo of health and sustainability around plant-based foods means consumers feel good about their choices.

This trend has also been made possible by massive improvements in the taste of plant-based foods (which accounts for almond milk’s rise at the expense of soy milk), and by technical advances that make it easier to include plant-based ingredients such as beans and seaweed in good-tasting snack formats.

Fragmentation also underpins Key Trend 1: Beverages Redefined. Beverage giants’ sales have peaked, soft drink sales are plunging and fruit juices are struggling.  Small niche drink brands are reshaping the market. Plant waters such as coconut and birch water meet consumers’ desire for products that are naturally healthy, have no additives, are naturally low in calories and sugar, and sustainable. “Plant waters will be a $4 billion market by 2025,” predicts Julian Mellentin.

10 Key Trends in Food, Nutrition and Health 2016 is available from www.new-nutrition.com.

Posted in Ingredients, News, NutritionComments Off on The Great Fragmentation of Health Drives Growth For Small and Niche Brands




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