Food Business News - June 17, 2014 - (Page 16)

Consumer interest in protein remains high DUIVEN, THE NETHERLANDS - European and North American consumers continue to remain interested in getting more protein into their diet, according to Innova Market Insights. The market research firm said the trend is driven by weight management trends and the move of sports and performance products into the mainstream market. Innova Market Insights data indicate that nearly 3% of global food and beverage launches in the 12 months ended March 31, 2014, were marketed on a "high-protein" or "source-of-protein" positioning, rising to 6% in the United States. Demand for whey protein, specifically, is soaring as a result of growing demand in certain Asian markets, as well as its rising popularity as a natural, healthy ingredient, particularly in sports, medical and infant nutrition, and in weight management, according to Innova. While vegetables lead the list for the number of published protein patents in food and drinks, whey has risen from eighth position in 2012 to third position in 2013. At the same time, the number of nut and seed protein patents also has risen sharply, from single figures in 2012 to more than 200 in 2013. There also has been strong activity in patent actions relating to algae-derived proteins. "The time is right for protein innovation," said Lu Ann Williams, director of innovation for Innova Market Insights. She cited several additional trend drivers, including a global rise in the incidence of sarcopenia among older adults and the economic and environmental costs of existing protein sources. "Proteins have diverse application potential, with opportunities for alternative vegetarian options, and new protein sources - such as microalgae - alongside existing and novel dairy-based and vegetable sources, such as soy, beans and grains," Ms. Williams said. Innova's data support comments made during the past few months by food and beverage executives who have made capitalizing on the rising interest in protein a priority. On May 21, for example, Donnie Smith, president and chief executive officer of Tyson Foods, Inc., Springdale, Ark., said his company is going to expand its efforts around protein innovation. "Protein is a very important category," Mr. Smith said. "So we expect protein to continue to take a more prominent role in people's diets. We see opportunities for innovation to put protein in more affordable and convenient forms for our consumers. The fact is we're going to go where the consumer takes us and we've got the capability and the flexibility to meet changing consumer needs and their expectations." FBN WE SPENT OVER THIRTY YEARS CRAFTING HONEYSOY® SOY FLOUR TO BLEND IN SO YOUR BUSINESS STANDS OUT. For more than thirty years now, Honeysoy® has helped food makers across the globe achieve their vision by ensuring our soy flour meets their demands seamlessly. Learn more at Request a free sample at or call us at 1-800-851-4309. VISIT US AT EXPO STAND 2249, JUNE 22-24, 2014 Improves taste, texture and shelf life. 16 FOODBUSINESSNEWS is a registered trademark of CHS Inc. © 2014 CHS Inc. Honeysoy ® June 17, 2014

Table of Contents for the Digital Edition of Food Business News - June 17, 2014

Food Business News - June 17, 2014
Tyson building a prepared foods powerhouse
Sodium reduction: Aiming at the target
Mid-year markets spotlight
Web Contents
Editorial - Preventing food fraud must be a priority
Peanut butter innovaton propels Smucker
Pinnacle opens pilot plant at Rutgers
Consumer interest in protein remains high
Trashing trillions of calories
Health science at the center of Nestle’s strategy
Nestle sees emerging markets as an e-commerce opportunity
McDonald’s U.S. sales still slipping
Innovation popping at Diamond Foods
Emerging natural and organic food and beverage trends
B&G Foods goes clubbing
C-suite focus shifting toward greater effi ciencies
Krispy Kreme looks to create buzz with licensed coff ee
Private label, sustainability shaping Hain Celestial’s strategy
Quality Egg executives plead guilty to selling adulterated products
Redefining food allergens
Have your cake and quinoa, too
Three snack makers to watch
Flavor mining
Ancient grains for modern trends
Ancient grains in America
All systems go on sustainability strategies
Targeting sodium reduction
General Mills launches Cheerios Protein
Wonka introduces Peel-a-Pops
Ready Pac expands on-the-go meals
Pacifi c Foods adds to hummus offerings
Big chicken fi llet sandwiches debut
Breyers off ers gluten-free ice cream
oCrunch and Kellogg’s partner to create cereal bowl
Stoneridge Orchards launches new dried whole fruit products
GoOrganic debuts fruit chews
popchips rolls out veggie chip line
On the Border debuts smart menu selections
Annie’s announces snack and mini meal kits
Gold’n Plump upgrades frozen chicken patties
Ingredient Market Trends - U.S.D.A. raises U.S. and world wheat ending stocks forecasts
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - June 17, 2014