EW diet and health

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…

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.

Food and beverage multinational Danone has developed a baby formula that closely resembles the structure, size, and composition of lipid globules in breast milk. The Mercurius study, published in the American Journal of Clinical Nutrition, showed that it results in similar growth patterns and impacts long-term health close to breastfeeding, affecting factors such as body mass index (BMI) and blood pressure. The formula, delivering cognitive performance equal to breastmilk, represents a breakthrough in infant nutrition.

On World Diabetes Day, Beneo highlights the importance of understanding the risk of type 2 diabetes and the role of diet in its prevention or delay. Research conducted by Beneo confirms the health benefits of its slow-release carbohydrate, Palatinose, and the prebiotic fiber Orafti Synergy1 in blood glucose management. Beneo’s recent study also showed that these ingredients, when incorporated into regular diets, facilitated better blood sugar control and improved gut microbiota.