Laura's Health & Nutrition Trend Report: October 2016

Laura's Health & Nutrition Trend Report: October 2016

(Posted on 04/10/16)

Hello and welcome to the first edition of Trends! We hope you enjoy and please feel free to pass onto your colleagues.

A number of trends were predicted for 2016 by Innova Market Insights. Proteins fit into a couple of these, including the flexitarian effect (where people are looking for alternative sources of protein to meat) and beyond the athlete (where foods and ingredients originally targeted for sportspeople are becoming sought after by other consumers). Throughout 2016 we have seen many new protein containing foods come to the market: Cocoa and Vanilla Protein Flapjacks by Graze (9g protein per bar); Snickers Protein Bar (18g protein per bar) and Mars Protein Bar (19g protein per bar) as well as high protein Weetabix (7.6g per serving).

Warburtons has just launched four mainstream products following the macro trend of added protein. A combination of chickpeas, haricot beans and pea protein has been used to provide protein levels from 7g to 10g per serving, providing a simple and easy way to introduce more protein into your diet at meal times. This compares to 5g per serving in two slices of regular Warburtons wholemeal bread. 

Cornelius can help: Cornelius’ pea protein can be used to increase the protein content of a food which links to the high protein trend seen in the food market today. It is non-GMO, contains no cholesterol, is low in fat and high in lysine.

The neutral taste of pea protein means it can be incorporated into many foods such as bread, protein shakes, cakes and pancakes. This product appeals to a wide range of consumers, e.g. flexitarians and sportspeople who are looking for alternative sources of protein. Furthermore, formulating desserts to contain pea protein such as pancakes can create a healthy pudding and give consumers the indulgence alibi they are looking for. Remember, pea protein is also allergen-free so can be used in the ever increasing range of “free from” products.

Another launch containing high protein pulses is Explore Asian’s nutritious range of organic, gluten-free bean pastas. These have four times the protein and fibre of regular wheat pasta, with only one third of the carbs. The following varieties are available: edamame and mung bean fettuccine and blackbean or edamame spaghetti shape.

If gluten free is not an issue, an easy way to increase protein and fibre in baked goods is by the addition of Bettergerm™, a UK-produced, high protein, de-fatted wheat germ.

Cornelius can help: Bettergerm™ is made from the heart of the wheat grain known as the wheat germ. Being rich in protein, dietary fibre and numerous vitamins and minerals, wheat germ is nutritionally the most valuable part of the grain. New Holland Extraction sources raw wheat germ from the UK and puts it through specialist production processes which remove the oil and fat content. The positive aspects of the wheat germ are retained whilst the product is transformed to produce a high protein, almost fat-free ingredient with a 12 month shelf life.

Bettergerm™ can be used for various applications including sports nutrition, bakery products, cereals and breakfast bars, extruded products such as pasta and noodles and as a filler and protein expander in meat applications.

Sugar is always in the news. As a step towards obesity reduction in the UK, in March this year the Chancellor announced a sugar tax on drinks containing more than 5g of sugar per 100ml. This is to be enforced in 2018. This month the government published its policy, Childhood Obesity: A Plan for Action, in which the soft drink tax is outlined. Moreover, there is a call to reduce sugar in products that are widely consumed by children by 20% before 2020.

We are all looking for easy ways to reduce sugar and at Cornelius we have been investigating erylite stevia.

Cornelius can help: Erylite Stevia from Jungbunzlauer, is a blend of erythritol and stevia that can replicate the sweetness of sugar but with zero calories. It can be used in a number of applications including drinks, cakes, desserts, icecream, dairy and much more. Successful formulation has been achieved in the Food Laboratory to produce a muffin with 50% less sugar.

And finally...

Thursday 1st September saw the official launch of the Cornelius Creative Centre. The state-of-the-art space features a contemporary suite available to host workshops, seminars and meetings complementing the company’s additional investment in a health and nutrition laboratory.

Designed to host joint development project workshops with partners and customers, the creative suite will offer access to the Cornelius Innovation & Application Support (IAS) team. Technical experts, samples, technology and information will be on hand to customers looking to optimise their new product development processes.

For more information, follow the link

For more information, please contact sales on 01279 714 300 or