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Subject:
FOOD TRENDS
Period: November 1, 2018 to December 15, 2018
Geographies:
Worldwide
Categories:
Comment & Opinion or Companies, Organizations or Consumers or Controversies & Disputes or Deals, M&A, JVs, Licensing or Earnings Release or Finance, Economics, Tax or Innovation & New Ideas or Legal, Legislation, Regulation, Policy or Market News or Marketing & Advertising or Other or People & Personalities or Press Release or Products & Brands or Research, Studies, Advice or Supply Chain or Trends
Contents
 

Consumer Food Choices Change As Perceptions Of What’s Healthful Change

Technomic’s 2018 Healthy Eating Consumer Trend Report finds that consumers are increasingly taking on a more personalized, holistic view of health, making food and beverage choices – e.g., natural, organic, high-protein, functional – based on their personal definition of health. But they may still reconsider restaurant orders if they think an item has too many calories. These views have implications for restaurants, especially as some are now required to post calorie counts and consumers increasingly rely on foodservice for meals. Other key findings: 40 percent of consumers say their definition of health has changed over the past two years; 66 percent look for calorie counts on restaurant menus; and 34 percent are likely to order dishes made with vegetables instead of carb-rich items.

"Consumers increasingly making food choices based on personal definition of health ", PRNewswire, November 01, 2018

Lonza Now Offers Clean-Label Colors For Its Vegetarian Supplement Capsules

Greenwood, S.C.-based pharmaceutical and biotech ingredient supplier Lonza is now offering diet supplement manufacturers its plant-based Capsugel Vcaps Plus in a range of clean label colors. The vegetarian capsules have been around for a while, but coloring the shell has previously required an E-number. The new food-colored capsules, labeled as natural colorants in the U.S., allow manufacturers to create bright-colored supplements that also appeal to consumers looking for supply chain transparency and a “natural” claim. The capsule shell is made using plant-based hypromellose (HPMC) and water only, without any preservatives. The first of Lonza’s clean label solutions is the Vcaps Plus Purple Carrot capsule, following the successful introduction of the Vcaps Plus Blue Spirulina capsule in Europe earlier this year. 

"Lonza Adds Color to the Clean-Label Experience ", Lonza, November 07, 2018

Some Very Popular Breads Feature Candy-Like Levels Of Added Sugar

Added sugars should account for no more than ten percent of the average daily calorie count – about 2,000 – for Americans. It’s easy to consume those 200 sugar calories, however, if you eat bread made by companies like Martin’s, Dave’s Killer Bread, Vermont Bread, Wonder Bread, the Cheesecake Factory, Udi, Pepperidge Farm, Arnold, and others. Two slices of Martin’s Potato Bread, for example, deliver more sugar (six grams versus 4.7 grams) than a Twizzler. A slice of Dave's Killer Bread’s Raisin' the Roof has six grams of sugar. The Cheesecake Factory's "Famous 'Brown Bread” has about the same amount of sugar as a nibble of its cheesecake. A sandwich made with Freihofer's 100 percent Whole Wheat Bread has the same amount of sugar as a Jolly Rancher. And so on. 

"12 breads that have more sugar than candy", Business Insider, November 09, 2018

The Science Of Tasty Whole Wheat Bread Marches On

The mission of wheat geneticists and other grain professionals at the Washington State University Bread Lab is to breed wheat for whole wheat flour that actually tastes good and that people would actually want to eat, not just satisfy a dietary recommendation. Breeding wheat for flavor is something of a new concept. Wheat breeders usually aim for traits like right height for mechanized harvesting, right texture for mechanized baking, and high yield. In their search for flavor, the Bread Lab researchers have identified one new wheat – Skagit 1109 – that makes a reliably tasty whole wheat bread called the “Approachable Loaf.” A group of 40 bakers, millers, breeders, and others met this summer to test-bake the loaf they've been discussing and fine-tuning for the last two years – with satisfying results.

"Science Makes Bread Taste Better", The Boston Globe, November 18, 2018

Beverage Trends For 2019: A Health And Wellness Teme

The predominant trend in the beverage industry in 2019 is meeting consumer demand for products that support mental, physical, and environmental health, according to beverage developer Imbibe. The trend is reflected in the array of ingredients featured in reformulated and newly-developed beverages, including collagen, MCT oil, mushrooms, and functional botanicals. Functional beverages will contain superfood ingredients like turmeric, activated charcoal, matcha, melatonin, and aloe vera. Demand for overall wellness will be seen in product launches that Improve sleep, energy, cognitive function, beauty, weight loss and gut health, and oral or cardiovascular health. Look for more products containing cannabidiol (CBD), as well as more plant-based products, like coffee creamers and “milks.” Color and functionality merge in ingredients like blue algae, beet, matcha, butterfly pea flower tea, and purple tea – all “Instagram-friendly.” Other sub-trends: globally-inspired flavors, interest in ...  More

"2019 beverage trends: Top predictions for the coming year", Beverage Daily, December 05, 2018

 
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