Issue 4 2018

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12 industry news Campden BRI calls for companies to join research project to better understand what causes ‘checking’ in biscuits and crackers Broken biscuits and crackers can be rejected by retailers and a cause of consumer complaints which can damage brand reputation. Campden BRI is encouraging companies to join the research club to help prevent this industry problem. The underlying mechanisms and conditions that lead to biscuits and crackers breaking – known in the industry as checking – are poorly understood. Campden BRI’s new club project will provide a better understanding of the factors that lead to checking, predict when it’s likely to occur and identify strategies to prevent it. Previous research carried out in collaboration with Campden BRI showed that, at particular humidities, the rim of a biscuit expands and the centre contracts. Little work has been published in this area since and checking remains a problem. Campden BRI will use its pilot baking facilities, extensive analytical equipment and simulation software to study the effect of different parameters on checking, including: • Formulation and ingredient properties, such as the role of gluten development, moisture absorbing ingredients such as starch and cocoa, and novel ingredients (eg for fat/sugar replacement). • Texture • Product geometry • Oven conditions, cooling, storage and packaging Participating companies will have the opportunity to steer the project work. Project results will be shared amongst the project members who can exploit the findings. The club project will begin in March 2019 and run for three years. n Health experts propose a red meat tax to recoup US$172 billion in health care-costs • Researchers at Oxford University want governments around the world to introduce a tax on red and processed meats. • The tax would offset health-care costs and prevent over 200,000 deaths per year, a study says. • Introducing a tax on meat would also bring about environmental benefits, says the project leader. According to Oxford researchers, hundreds of billions of dollars could be put toward health-care costs every year if a tax was applied to red and processed meat, A new study from the UK university said introducing a health tax on such products would offset health-care costs and prevent more than 220,000 deaths a year globally. Looking into optimal taxation levels for red and processed meats in nearly 150 countries and regions, researchers concluded that in high-income countries, red meat prices would need to be increased by more than 20%, while processed meats would need to more than double in price. At those levels, the tax would collect US$172 billion per year globally, covering 70% of the health care costs associated with their consumption. To fully cover those costs, the tax would need to be doubled. Researchers estimated that in 2020, 2.4 million global deaths will be attributable to the consumption of red and processed meat – as well as a US$285 billion health-care bill. n Source: www.cnbc.com www.foodmagazine.eu.com issue four 2018
industry news 13 Busting bitter, saving lives A new collaboration grant to scientists from Discovery BioMed, Inc. and the Monell Center will support development of next-generation screening technologies to enable identification of bitter taste blockers. The project’s ultimate goal is to advance human health by improving the taste and acceptability of nutritious plantbased foods and increasing patient willingness to take life-saving oral medicines. Funded by a Phase I grant from the Small Business Technology Transfer (STTR) program at the National Institutes of Health, the commercial-academic partnership will design and optimize high-throughput taste cell based bioassays that can be used to discover new bitter taste receptor blockers (antagonists). “The STTR grant will facilitate the transfer of Monell’s taste culture technology through DBM’s biotech entrepreneurship. This project exemplifies the value of public/ private sector partnerships in stimulating technological innovation to improve human health,” said Nancy Rawson, PhD, Associate Director at Monell and a Principal Investigator (PI) on the grant. Bitterness, which can be aversive even at low concentrations, likely evolved as a protective function to help identify and reject potential toxins in plantbased foods. As such, it is no surprise that the bitter taste often associated with healthy plant-based foods prevents many people from enjoying them as part of a nutritious diet. Bitterness also impedes medication compliance, and unpleasant taste is cited as the number one reason for children failing to take medicines as prescribed. Artificial sweeteners, sugar and salt often are used to mask bitterness in foods and medicines, but these additives are not always effective and also not ideal in populations trying to avoid diabetes and hypertension. “Bitter taste currently presents a barrier to overcoming global public health challenges,” said PI Erik Schwiebert, PhD, CEO and Chief Scientific Officer of Discovery BioMed (DBM). “As a small business focused on drug discovery, we are excited to be working with Monell to help identify solutions to this problem.” n Global Functional Beverages Market Research Report – Forecast to 2023 Increasing awareness of health and wellness is driving the growth of the functional beverages market at a global level. Functional beverages assist in enhancing various body functionalities such as the immune system, heart rate, digestive health, and weight management due to the presence of minerals, vitamins, herbs, amino acids, antioxidants, and bacteria. Thus, the health attributes of functional beverages are expected to drive market growth. Regional Analysis The global functional beverages market has been segmented, by region, into North America, Europe, Asia- Pacific, and the rest of the world. Europe is estimated to dominate the global functional beverages market in 2018. The European market is projected to reach to US$74.26 billion by the end of 2023. Consumers are increasingly opting for healthy and nutritional drinks over calorie-heavy soft drinks, which is driving the growth of the functional beverages market in the region. In Europe, Germany and the UK are expected to contribute greatly to market growth. The functional beverages market in Asia-Pacific is projected to register a substantial CAGR of 7.29% during the forecast period. Rising health awareness is one of the major factors for increasing product demand in the region. In addition, key manufacturers of functional beverages are targeting the market in Asia-Pacific. The North American market is expected to account for 29.34% of the market share in 2018 and is projected to register a moderate growth rate during the forecast period. Segments The global functional beverages market has been segmented, on the basis of type, into energy drinks, functional fruit and vegetable juices, sports beverages, prebiotic and probiotic drinks, functional dairy products, dairy alternative beverages, and others. In 2017, the sports beverage segment accounted for the majority market share of the global functional beverages market and is projected to reach US$63.88 billion by the end of 2023. However, the functional fruit and vegetable juices segment is projected to register the highest CAGR of 7.13% during the review period. n https://www.reportbuyer.com/product/5605332 issue four 2018 www.foodmagazine.eu.com
Page 1 and 2: INGREDIENTS PROCESSING & PACKAGING
Page 3 and 4: foreword About Food Europe Food Eur
Page 5 and 6: Photographer Didier D. Daarwin Gett
Page 7 and 8: We help you get the balance just ri
Page 9 and 10: industry news 9 Multi-country outbr
Page 11: industry news 11 Lumpy skin disease
Page 15 and 16: show preview: HiE 15 Hi Europe show
Page 17 and 18: show preview: HiE 17 AstaReal: Supe
Page 19 and 20: show preview: HiE 19 Activ’Inside
Page 21 and 22: show preview: HiE 21 Taiyo: Functio
Page 23 and 24: show preview: HiE 23 Omya: The futu
Page 25 and 26: ingredients 25 than magnesium and i
Page 27 and 28: ingredients 27 Taiyo: the functiona
Page 29 and 30: ingredients 29 wheat and some added
Page 31 and 32: ingredients 31 of rutin. But produc
Page 33 and 34: ingredients 33 flavours and colours
Page 35 and 36: ingredients 35 New clean label rese
Page 37 and 38: ingredients 37 Faster, higher and s
Page 39 and 40: ingredients 39 BODYBALANCE ® , at
Page 41 and 42: ingredients 41 use. “Science and
Page 43 and 44: show preview: ProSweets 43 ProSweet
Page 45 and 46: processing and packaging 45 Mondi s
Page 47 and 48: processing and packaging 47 It’s
Page 49 and 50: processing and packaging 49 Neuroma
Page 51 and 52: analysis & control 51 CPI supports
Page 53 and 54: analysis & control 53 Olam calls fo
Page 55 and 56: analysis & control 55 BASF clinical
Page 57 and 58: company news 57 PSG ® brings indus
Page 59 and 60: company news 59 Palsgaard takes ano
Page 61 and 62: company news 61 ANDRITZ presents sm
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company news 63 Givaudan opens new
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diary dates 65 Supply Side East 9-1
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INGREDIENTS PROCESSING & PACKAGING
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Issue 4 2018

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