Beneo doubling down on the clean label mega trend Beneo predicts to see significant growth in the market for chicory root, sugar beet, wheat and rice starches as consumers in 2021 demand cleaner but also natural easily recognisable ‘cupboard ingredients’.
With end consumers demanding the development of more balanced and healthy food products it can be a challenge for food manufacturers to balance reformulation using ingredients that consumers are not familiar but which offer a full nutritional profile that can address public health demands with the clean label and natural trend.
Rudy Wouters, Vice President of the Beneo Technology Center, told FoodNavigator that the ingredient supplier is focussed on innovating with a wide range of ingredients derived from chicory root, sugar beet, rice and wheat that are highly recognisable to consumers.
Bühler Group looks to its extrusion technology expertise to solve plant protein texture challenge The company has identified ‘huge opportunities’ in side-stream valorization as it looks to make use of its expertise in extrusion technology to produce the ‘next generation’ of healthier and more sustainable meat substitutes.
The Swiss-based technology group has just announced a partnership with the German Institute of Food Technologies (DIL) to accelerate research and the development of new solutions for more sustainable protein production.
Christoph Vogel, Head of Market Segment Proteins & Ingredients at Bühler, told FoodNavigator that the tie-up aims to accelerate sustainable food production and develop new production technologies for healthy and sustainable food products, focusing on alternative protein-based products with a lower environmental impact than the meat value chain’.
The company has identified ‘huge opportunities’ in side-stream valorization as it looks to make use of its expertise in extrusion technology to produce the ‘next generation’ of healthier and more sustainable meat substitutes.
Organuary looks to boost organ meat sales In response to the Veganuary event, a group in the UK is encouraging consumers to eat organ meats such as kidneys, liver and offal to help their health and the environment.
The Public Health Collaboration has launched Organuary 2021 to promote organ meats in at least one meal, twice per week, within the diet throughout January.
Around a thousand people signed up to Organuary last year, revealed PHC director Sam Feltham.
“This year we wish to continue raising awareness about how nutritious organ meat is as well as how helpful it can be to the environment to include it in your diet. On the whole, feedback is positive, but we realise that organ meats aren t everyone s cup of tea - yet!”
The trend of consumers seeking out foods as medicine, one accelerated by the pandemic, is set to blossom in 2021, as is demand for locally-sourced food and beverages, believes the AI-powered food intelligence start-up Tastewise.