Laura's Health & Nutrition Trends - January 2017
(Posted on 13/01/17)
Hello and welcome to the first edition of Trends for 2017! We hope you continue to enjoy this newsletter and please feel free to pass it onto your colleagues.
Whether it is achieved through detox or diet a new year – a new me (mind and body) is on a lot of peoples’ resolution lists.
This trend has been picked up by the market reports e.g. Innova Market Insights Top Food Trends for 2017 includes ‘body in tune’ which relates to how the consumer feels after digesting the food e.g. an increase in energy levels from protein. From the Mintel Consumer Trends 2017 report ‘eat yourself clean’ is one of the highlighted trends which encompasses taking in ‘good for you’ products such as superfoods, immunity boosters as well as eating foods from unpolluted areas.
The weight loss craze at the beginning of every year sees a boost in fitness tools such as supplements and vitamins, especially after the holidays when we tend to overindulge. The benefits reaped can be amazing, through feeling an increase in energy, more alertness, improved immune system and higher concentration levels.
Cornelius can help: Carnipure™ (L-Carnitine) produced by Lonza can increase the fatty acid oxidation and energy generation in healthy people therefore supporting weight management. Carnipure™ can aid exercise recovery through vasoactive and antioxidant effects and stopping muscle damage. Also, Asiros’ MitoActive® containing Ribetril A (bioactive polyphenol) with and added magnesium for an increased sports performance and energy for daily activities.
Another product used for promoting weight loss due to increasing satiety levels as well increasing energy levels is protein. Within the space of a week in November 2016, two protein drinks were launched (both promoting whey protein, Arla Foods with an iced coffee and Protein Water by WOW Protein), and a further by Boost being launched this month. Innovation is not only in the drinks sector, eatlean has produced a high protein, low fat cheese. Protein has been a big trend for 2016 and as seen by the launches in the past month is showing no signs of slowing down. Especially as the wealth of protein alternatives is growing, with some options being rather different than we are used to.
Insects are an excellent source of protein; one quarter of the world’s population have already accepted the wide reaching benefits of insect based proteins e.g. cricket flour can contain ~60% protein (compared to standard wheat flour which is ~10% protein). Furthermore, to produce 1lb of edible weight of food, the cow will yield 100 times as much pollution than crickets and need 12.5 times as much feed. This is important as the world’s population is estimated to grow by 8.4% over the next 5 years and reach 10 billion by 2050.
If insects aren’t your thing do not despair, Innova Market Insights are predicting plant proteins to continue being on trend for the next year. Over the past 4 years there has been an increase of 7x the number of products with plant based claims. Also, Mintel are suggesting that due to the bad press meat has been receiving in terms of being a pollutant that plants will power ahead and not just in food but in packaging and innovations such as edible packaging have already been seen by Wikifoods.
Cornelius can help: Our rice protein can be used to increase the protein content of various foods, linking to the high protein trend seen in the food market today. It is easily digestible, non-GMO, contains no cholesterol and has a well-balanced amino acid profile.
Meat is not entirely off the menu however. To achieve the amount of meat that will be needed to sustain the population other ways of creating meat are being developed.
One idea is to take cells from an animal, and grow them into muscle cells in a laboratory. This is a lot more sustainable than conventionally produced meat, does not cause harm to animals (animal welfare is picked up in the Innova trend Clean Supreme) however there are some challenges to overcome, firstly the consumer’s reaction to lab grown meat, the need for access to information in order to make their decisions. Also there are some technical issues as it takes 6 months to grow a burger, in order to reduce this an idea is to use genetic modification however, there are issues around this and at the moment it is too costly.
Currently in the UK we eat 2x the global average of meat. Moreover, a lot of people are looking to cut down the meat intake (flexitarians, reducatarians) as well as opting for leaner meat. On the other hand, fat reduction, meat reduction, improved production and profits are of interest for meat products. There are a number of ways to do this through using plant proteins, fibre and meatblock.
Cornelius can help: Meatblock H590 can be used to provide a cost reduction and lower fat meat product. Alternatively, we also supply wheat fibre which comes in a range of sizes and is easy to incorporate into various products including burgers. The use of dietary fibres in burgers can decrease cost of production, increase the yield and keep sensory properties. This is due to the water and oil binding properties of the fibres.
We hope after reading this, your healthy new year will be easier to achieve!
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