A study by the Physicians Committee for Responsible Medicine (PCRM) indicates that substituting animal products with plant-based alternatives results in weight loss, lower cholesterol and reduced fat intake among overweight adults. The adoption of a vegan diet may also sustain weight loss over long periods. The report suggests a plant-based diet, rich in grains, beans, fruits, and vegetables, is a viable weight-loss solution.
Researchers have found that reducing the intake of the amino acid isoleucine increased the lifespan and health of mice. The study shows a 33% lifespan increase for male mice and 7% for females. The effects included loss of weight, fat mass, and improved glycemic control and energy expenditure. Though promising, further studies are required to validate similar results in humans, according to lead author Dudley Lamming, a metabolism researcher at the University of Wisconsin.
As the incidence of type 2 diabetes rises, efforts are intensifying to find natural solutions. Dairy may affect diabetes risk, and certain herbs and supplements can have anti-diabetes effects. However, current treatments have drawbacks, and personalized treatments may be the future of diabetes management. Therefore, companies like Valio, Ingredients by Nature, Nutrartis, and PharmaLinea are researching food solutions for diabetics, herbal remedies, and lifestyle changes supplemented by natural products, attempting to create better treatment options.
The dairy protein market is diversifying, with innovations focusing on holistic health and functional nutrition. To meet the demand, producers are creating formulas with more nutritional value and improved taste. Launches of sports nutrition products with dairy-based proteins increased by 13% in the last two years, with health-centric consumers driving growth. Experts also observe trends towards plant-based alternatives and increased personalization in dairy protein products. Challenges include meeting consumer expectations for taste and texture while also enhancing the nutritional profile.
The term “diet culture” is often—aptly—associated with toxic-leaning food and nutrition topics, such as glorifying restrictive eating habits and centering weight loss as a goal.
A new study reveals that brain cells, activated by the taste of food, signal the body to stop eating, not the stomach’s fullness. These are the same cells targeted by specific weight loss drugs. The research further discovered two pathways that constrain eating speed and quantity. The findings could enhance our understanding of obesity treatment and the functionality of GLP1 weight-loss drugs.
As the global incidence of type 2 diabetes increases, industry experts are exploring natural health solutions. Leading figures from Valio, Ingredients by Nature, Nutrartis and PharmaLinea discuss utilizing dairy for diabetes risk reduction, herbal alternatives and the utilization of scientifically validated supplements. The experts emphasize the need for personalized, natural treatments, citing the potential of specific plants, foods and lifestyle modifications for healthy blood glucose management.
Researchers from Brigham Young University suggest that serving vegetables with potatoes shaped like smiley faces can increase children’s vegetable consumption. The study, published in Nutrients, found serving peas and carrots in the same bowl as these potato faces led to kids consuming 8.77g more vegetables. Despite already recommended dietary guidelines, most school-aged children in America only eat one cup of vegetables daily opposed to the suggested 2.5 to three cups.
A study by the Icahn School of Medicine at Mount Sinai found that implementing discounts on healthy foods such as fruits, vegetables, and non-caloric beverages notably improves their consumption. Despite no significant change in clinical measures like body weight, the findings suggest the importance of cost factors in dietary choices and propose food subsidies as a way to increase accessible nutrition.
In an interview at the Free From Food show, Dr. Jenneke Heising outlined challenges in establishing what defines healthy and sustainable diets. Misunderstandings range from consumers’ interpretation of “processed foods” to food labeling’s focus on individual ‘healthy’ details. She advocates for improved communication and changes in the food system, alongside better consumer education on sustainability. Heising also discussed ongoing research at Wageningen University into alternative proteins and plant-based meat analogs.
A study funded by Nutricia, a Danone brand, indicates that the use of plant-based oral nutritional supplements (ONS) could significantly improve the dietary outcomes of patients at risk of malnutrition. The research revealed that after 28 days of consuming Fortisip PlantBased ONS, participants showed increased intake of total energy, protein, and micronutrients. Additionally, a decrease in malnutrition risk was reported along with increased body weight and BMI. Researchers advocate for the inclusion of plant-based ONS options in clinical practice given these positive outcomes.
At the recent Free From Food fair in Amsterdam, Döhler – a food ingredient supplier – showcased ‘natural superheroes,’ focusing on a five-key functionality concept in food: immunity, energy, gut health, relaxation, and mental health. The company launched a gut health concept – probiotic cultures in fruit form – and probiotic chia seeds. Another exhibitor, Mellifera from Bulgaria, presented an organic honey energy gel, a healthier alternative to regular energy gels, aimed initially at athletes.
Researchers from the University of Texas have found that Caffeic-Acid Carbon Quantum Dots (CACQDs) from used coffee grounds may protect brain cells from damage caused by neurodegenerative diseases like Alzheimer’s, Parkinson’s, and Huntington’s. The caffeic acid in CACQDs can penetrate the blood-brain barrier, potentially preventing free radical damage. These findings could lead to the development of preventative treatments for neurodegenerative disorders spurred by non-genetic factors.
Planteneers showcased a collection of plant-based food alternatives at the Plant Based World Expo Europe, including meat, fish, and dairy substitutes. The products utilise high moisture extrudate and compounds made from pea and fava bean proteins. Speaking about sector trends, Dr. Pia Meinlschmidt mentioned interest in using such ingredients as alternatives to soy-based meat products and the drive towards removing methylcellulose from food formulations. The company’s innovations integrate into existing production lines, making product development easier and cheaper for their customers.
