Natural Products Insider

SEP-OCT 2018

INSIDER is the leading information source for marketers, manufacturers and formulators of dietary supplements, healthy foods and cosmeceuticals. Since 1997, INSIDER has been serving the needs of the global nutrition industry.

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28 INSIDER September/October 2018 globally," Coffi eld said. In an effort to advance sustainability efforts, the dairy community set an aggressive goal to voluntarily reduce GHG emissions by 25 percent by 2020. The decrease in environmental cost to produce a high- quality, nutrient-rich source of protein helps dairy deliver health benefi ts for the consumer while following the tenants of the good food movement. "Dairy proteins are sustainably produced and minimally processed, and they deliver unmatched nutrition, functionality and versatility advantages," said Stuart Phillips, Ph.D., director, McMaster Centre for Nutrition, Exercise, and Health Research, McMaster University. Advance International Inc. is taking a unique approach to ingredient sustainability. It takes fresh fi sh and gently extracts (without additives and harsh chemicals) a concentrated, commercially available, alternative protein that doesn't taste or smell like fi sh. The company doesn't use fresh water, arable land or pesticides, and it harvests less than 0.5 percent of the total species biomass each year. According to Brandon Aldridge, director of procurement, sales and marketing, Advance International, "We don't genetically modify, farm or manipulate anything. Our only ingredient (hake, otherwise known as Pacifi c whiting) is from sustainably sourced, MSC [Marine Stewardship Council]-certifi ed fi sheries that are among the top 2 percent in the world in health/sustainability." Thrane suggested sustainability starts with ingredients that reduce food waste. "Sustainable products can be promoted by solutions that help produce better and more delicious food products that can stay fresh longer—ultimately leading to less food waste and healthier, more satisfi ed consumers. The majority of avoidable waste (73 percent) occurs because food is 'not used in time.' A signifi cant part of this waste can be avoided by using ingredients that keep food fresher for longer." Sustainability Throughout the Supply Chain Tyler Lorenzen, president at PURIS, recommended companies get to know their suppliers and partner with those who have full custody of their supply chain. "Companies who work with seeds, farmers, own their production facilities are able to share transparently the challenges and successes of making food that is inherently good," Lorenzen said. PURIS works with farmers who can grow more cover crops and carbon sequestering plants that leave the soil better than when they found it. DuPont is answering the question about supply chains by "applying environmental management systems to optimize production processes, redesign workfl ows, replace equipment, enhance effi ciency, and minimize emissions and waste," Thrane said. In Denmark, DuPont converted from coal to woodchips as the main energy source. "This change also involves supplying excess heat to the local district heat network, ultimately reducing 64,000 tons of carbon dioxide annually, which is equivalent to removing 27,000 average Danish cars from the road for a year," Thrane explained. Clean Label There is no universally accepted defi nition of a clean label, making the term "clean" confusing to the public. According to Nielsen, clean labels are free from artifi cial ingredients and ingredients commonly deemed undesirable. Its 2017 "It's Clear: Transparency is Winning in the U.S. Retail Market" report indicated 68 percent of consumers will pay more for foods and beverages that do not contain ingredients they believe are bad for them. Additionally, sales growth for clean labels increased 1.2 percent in 2017 compared to the previous year, with ice cream leading the category, followed by liquid coffee and candy. In addition to the defi nition provided by Nielsen, clean labels often highlight fresh, natural and organic, something 57 percent of consumers are looking for, per Nielsen's report. Additional common characteristics of clean labels include transparent, concise and easy-to- understand language. Consumers want to know, in a snapshot, why they should pick up a specifi c item. Product data company Label Insight found 39 percent of U.S. consumers would switch to brands that provide clearer and more accurate product information. According to Soumya Nair, director of marketing insights, Kerry, companies are stepping up to the challenge. "Various companies, both large and emerging, are taking on the challenge and providing clean label products that taste good," Nair said. Transparency Brand trust was the top factor infl uencing the decision to buy consumer goods, per Nielsen's 2017 report. Yet only 44 percent of consumers trust industrially prepared foods. Companies can improve transparency by clearly identifying Food & Beverage: Good Food Movement Interested in taking action to further the future of food? Esca Bona (meaning "good food" in Latin) is an event designed to create space for passionate people to collaborate on action-oriented solutions impacting food production and accessibility. The event, taking place Oct. 22-23 in Austin, Texas, is an intimate opportunity for everyone to participate, ask questions and bring their solutions to create a more regenerative, transparent, just, nutritious and delicious food system. escabona.com Scan Here

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