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... the rise of protein as a nutrient that can assist weight management will drive the quality protein market to new heights, according to a new report ... quality protein has a bright future, but challenges remain “ the most health-conscious consumers are becoming more aware of the benefits of protein in the diet, specifically in relation to weight management,” julian mellentin, the author of the report, ‘protein power – new foods, new markets’ writes ... ” “they are still a new and unfamiliar way of getting protein, in the minds of most consumers, and this has been an important factor in the slow development of the market ... ” “because consumers are more comfortable with proteins in the food formats where they currently expect to find protein – meals, soups – than with ‘novel’ formats such as bars and beverages, the growth opportunities for new products will initially have to come from the ‘lifestyle consumer' segment

... japan is well known as the world’s functional foods birthplace when yakult kicked into life there in the 1950s with its little bottles of immune boosting, probiotic drinking yoghurt and is now a global blockbuster brand ... since then the market has seen a plethora of functional foods come and go – some of them, like probiotic yoghurt, have gained traction globally while others, like collagen marshmallows, have remained niche ... a whole lot more have been consigned to the dustbin of functional foods history ... estimates vary greatly due to the highly experimental, and often fad-like nature of the market, but excluding food supplements, it is estimated to be worth about €20bn which includes foshu and non-foshu foods – about three times the size of the us market according to leatherhead food international ... japan remains one of the biggest functional foods market in the world along with the collective that is the european union and north americaandmany in healthy food industry, or the mainstream industry for that matter, keep a keen eye on japanese market functional food launches ... datamonitor’s product launch analytics noted 3,522 new japanese foods and non-alcohol drinks that have made a claim that they are ‘high in’ a particular nutrient between 1, 2006 and august 31, 2010 ... “if you compare the percentage of new foods and beverages in japan making a ‘high in’ a particular nutrient claim versus other countries, japan would not rank at the top of the list but would certainly be toward the top,” said datamonitor’s tom vierhile ... fosho, non-foshu in the food sector the market is divided into two areas: foshu (foods for specified health use) and non-foshu ... foshu foods are those that have won a health claim from the ministry of health, labour and welfare

... 56bn last year, according to packaged facts, there is clearly the financial incentive to produce new foods for this category

... westernised eating habits and the desire for convenient foods to fit into busy working lives are driving demand for food and beverage enzymes in south asia, according to the president of novozymes asia ... this is prompted the emerging middle class, and as both parents are now more likely to go out to work they are seeking convenient foods to feed their families ... while most of the interest to date has stemmed from western-style foods, it is possible that enzymes could also be used to make traditional indian foods in the future

... dairynz chief executive dr tim mackle said it was a major step for the ongoing development of the new zealand dairy industry which is designed to bring significant benefits across the whole primary sector ... “this major investment will create the biggest change in decades in research, training, and knowledge transfer to increase the rate of innovation on both sides of the farm gate, all of which can be leveraged to benefit new zealand’s wider primary industry,” said dr mackle ... it includes new research and training to boost on-farm productivity and sustainability, as well as post-farm gate research in the areas of nutrition, food structure and manufacturing and supply chain processes ... “further innovation on both sides of the farm gate will place the new zealand dairy industry and fonterra in a strong position to meet the evolving needs of customers ... today, consumers are always seeking foods that are safer, tastier, more convenient, natural, healthy, good value and produced in more sustainable ways,” said fonterra chief technology officer, jeremy hill ... on-farm as well as new research to boost on-farm productivity and reduce the environmental footprint of dairying, the on-farm component includes a range of new training, networking and professional development activities designed to boost the level of professionalism across the industry ... research will include the use of new genomic tools to identify genes that boost production, while reducing emissions and waste ... post–farm gatethe intention is to significantly increase staffing numbers in industry and partner research organisations to deliver the post farm gate research programme, including three new professorial appointments ... a key priority is to better understand food structures which will lead to the design of new foods to meet future consumer requirements, while research to improve processes in manufacturing and the supply chain make up the balance

... the program will include new research and training to boost on-farm productivity and sustainability, as well as post-farm gate research in the areas of nutrition, food structure and manufacturing and supply chain processes ... dairynz chief executive dr tim mackle said it was a major step for the ongoing development of the new zealand dairy industry which is designed to bring significant benefits across the whole primary sector ... “this major investment will create the biggest change in decades in research, training, and knowledge transfer to increase the rate of innovation on both sides of the farm gate, all of which can be leveraged to benefit new zealand’s wider primary industry,” said dr mackle ... “further innovation on both sides of the farm gate will place the new zealand dairy industry and fonterra in a strong position to meet the evolving needs of customers ... today, consumers are always seeking foods that are safer, tastier, more convenient, natural, healthy, good value and produced in more sustainable ways,” said fonterra chief technology officer, jeremy hill ... as well as new research to boost on-farm productivity and reduce the environmental footprint of dairying, the on-farm component includes a range of new training, networking and professional development activities designed to boost the level of professionalism across the industry ... research will include the use of new genomic tools to identify genes that boost production, while reducing emissions and waste ... the intention is to significantly increase staffing numbers in industry and partner research organisations to deliver the post farm gate research programme, including three new professorial appointments ... a key priority is to better understand food structures which will lead to the design of new foods to meet future consumer requirements, while research to improve processes in manufacturing and the supply chain make up the balance

... " the new investment will be allocated to a variety of projects, including increasing manufacturing capacity, adding marketplace equipment like coolers, further strengthening existing brands and broadening the company's product portfolio via innovation ... the investment is in addition to pepsico's investment over the past two years in two new manufacturing facilities, a new foods plant in binh duong and a new beverages plant in can tho ... in addition to carbonated soft drinks, the company offers tropicana twister juice drinks, aquafina water, lipton ready-to-drink tea, and two new isotonic drinks, 7-up revive and sting pro

... egg white foam may boost gluten-free sourdoughs enhance the structure of the resulting baked goods and extend the range of gluten-free products, says a new study ... 56bn last year, according to packaged facts, there is clearly the financial incentive to produce new foods for this category ... study details the new joint turkish-finnish study investigated the how egg white could build foam structures with sourdoughs, as well as looking at how the egg proteins may affect fermentation parameters

... breakfast for dessert: stage 1- dry cereal and other breakfast foods such as doughnuts, waffles and french toast are turning up on dessert menus ... the new cocktail: stage 1- creative bartenders are looking to the past and reinventing drinks using local and seasonal produce ... the same consumers that value local foods, artisan products and traditional food preparation methods are finding those values expressed in the new cocktail movement with its glorification of pre-prohibition libations, micro-batch spirits and culinary inspiration ... the return of pie: stage 2 - although a standard on restaurant menus, pie has taken on new personas as pastry chefs and bakers embrace new varieties crafted in an artisan spirit, and look back to classics long forgotten to regional cooking ... “fresh” and “homemade” pies with vivid natural flavours will up the ante for mass-manufactured pies, while old favourites find new life ... these new sodas are artisan, natural, nostalgic, comforting and even sometimes customizable - a sturdy formula for success ... expect to see them proliferate in restaurant chains and on store shelves as consumers turn to new beverage options to match their values ... stevia: stage 5 - the big news in the beverage world this year was stevia, the usda-approved (and fsanz-approved) herb that is the source of a new zero-calorie sweetener reb-a ... major and minor beverage manufacturers rushed new products to market, banking on stevia’s naturalness to sell consumers wary of artificial sweeteners ... “as the trends of 2009 show, (consumers) across demographic and generational groups continue in their quest for new foods and eating experiences,” the researchers said ... “as they look for foods to meet their needs, desires and values, opportunities to meet these needs grow

... german scientists have identified two strains to produce amaranth-based sourdoughs, potentially opening the way towards new gluten-free formulations ... 56bn last year, according to packaged facts, there is clearly the financial incentive to produce new foods for this category ... the new study takes a step forward in the identification of strains to produce amaranth sourdough as a gluten-free alternative ... last month, scientists from the celiac disease center at columbia university in new york reported that the use of such alternative flour sources could improve intakes of protein, iron, calcium and fibre (journal of human nutrition and dietetics)