Functional Foods Weekly Vol 16 No 22

Global Food Innovation and Intelligence Digest Functional Foods Weekly Volume 16 No 22 – 14 September 2020

Contents Contents ..........................................................................1 Business & Market Intelligence.......................................2 Consumer & Market Trends and Market Size.................4 Innovations, new products, IP.........................................7 Regulations, Labelling, Health Claims & Food Safety....13 Nutrition, Diets, Health Benefits & Related Research ..14 Reviews, Views & Full text publications........................15 Agricultural commodity prices (US$) ............................15 Webinars Worldwide ....................................................16 Conferences & Meetings Worldwide ............................17 Disclaimer......................................................................18 Subscription Conditions ................................................18 Subscription & Contact Information .............................18 Market Intelligence, Trends & Innovations in Dairy, Functional Foods, Ingredients & FMCG Food Products – A Weekly Digest Functional Foods Weekly (46 electronic Issues/year) subscription is available as single, multiple, library, academic, site and corporate user licenses. It is targeted at FMCG food, dairy, nutrition, beverage & ingredient industry CEOs, Marketing and R&D executives and their teams. Academic & governments institutions and libraries receive special subscription rates. For current subscription rates, terms of use, please contact: OzScientific Pty Ltd, PO Box 8018, Tarneit (Melbourne), VIC 3029, AUSTRALIA; email: [email protected] Functional Foods Weekly (ISSN 1837-7971) 1|Page

Business & Market Intelligence FrieslandCampina Ingredients to increase lactoferrin production FrieslandCampina Ingredients has announced that it will increase its production of lactoferrin by 60 metric tonnes by 2022, drastically expanding its production of the ingredient. To achieve this, the company will expand its lactoferrin production site in Veghel, The Netherlands. The expanded site will reportedly feature ‘state-of-the-art’ production technologies and will be powered by 100% renewable energy. According to the company, this expansion will increase its total lactoferrin production to 70 metric tonnes per year, and the company claims this move would make it the largest lactoferrin producer in the world. This move aims to enable opportunities for growth in both the early life and adult nutrition markets, as scientific studies have suggested that lactoferrin provides health benefits such as boosting anti-bacterial, anti-viral and anti-inflammatory activity, as well as enhanced iron absorption. Herman Ermens, president at FrieslandCampina Ingredients, said: “Lactoferrin is a key ingredient in early life nutrition and has also shown potential health benefits for adults related to the immune system 1-9. Global demand for lactoferrin almost doubled between 2014 and 2019. “By significantly expanding our production capacity, we can meet the needs of our customers. In addition, this investment exemplifies our strategy of growth through value-added ingredients. Thanks to our technological leadership and unique experience, we’re perfectly placed to offer lactoferrin of the highest quality that complies with the strictest global regulatory requirements.”……. Read Report: Bimbo considering deal for India’s Everfoods Grupo Bimbo SAB de CV is engaged in preliminary talks to acquire a majority stake in Everfoods, the packaged foods platform owned by private equity firm Everstone Capital, according to The Economic Times. Everfoods primarily consists of the Modern bread brand and Cookie Man. Everstone Capital acquired Modern from Hindustan Unilever Ltd. in 2016. Established in 1965 by the Government of India, Modern was the first branded bread in India. The brand has since grown to become one of India’s most recognized brands with a full range of white, sweet, health and wellness bread varieties, as well as value-added bakery products such as rusks, cakes, muffins, buns, pavs and cream rolls. Modern bread holds about 35% to 40% market share in the Indian bread market, competing with other brands such as Britannia, Harvest Gold, Nature’s Own and English Oven. Modern’s bread and bakery products are manufactured and marketed nationally through a network of more than 40 manufacturing plants and more than 80,000 outlets. Everstone acquired Chennai, India-based Cookie Man in mid-2018. Cookie Man is a manufacturer and retailer of Australian cookies and bakery products such as muffins, ice creams, brownies and chocolates. It operates a network of more than 50 stores/kiosks in malls and airports in over 20 cities across India. As a part of the acquisition, Everfoods received the rights to own and operate the brand and other related intellectual property not only in India but also in adjoining countries of Sri Lanka, Nepal, Bangladesh and Mauritius….. Read Functional Foods Weekly (ISSN 1837-7971) 2|Page

Bunge opens a shea butter plant in Ghana Bunge Loders Croklaan (BLC), the specialty oils and fats business of Bunge Ltd., has opened a new shea butter processing plant in Tema, Ghana. In connection with the plant opening, BLC said it is launching Where Life Grows, a new campaign that celebrates the company’s efforts to build a resilient and sustainable shea supply chain in Africa. Operational since 2019, the facility is BLC’s first shea processing plant in Africa and the largest of its kind on the continent. According to BLC, the facility is a fully automated solvent fractionation plant that processes raw shea butter made from locally collected and crushed shea nuts into two major products: shea olein and shea stearin. BLC said it then sends the shea stearin to its facilities in The Netherlands, Malaysia, the United States and Canada for further processing, where it is used to produce ingredients that may be used in many food and non-food applications, including cocoa butter equivalents that are used in chocolate confectionery……… Read Plant-based NotCo gets $85M for US expansion As the coronavirus pandemic upended life around the globe, Latin American plant-based powerhouse NotCo decided it needed to slow down, said CEO and co-founder Matías Muchnick. But considering NotCo's track record for quickly reaching enviable market shares in the burger, milk, ice cream and mayonnaise markets in Chile, Argentina and Brazil, slowing down is a relative term. Right now, NotCo is selling six times the amount of product it was this time in 2019, Muchnick said. And with a new $85 million investment round announced yesterday — more than doubling the fundraising the company has done since it was founded in 2015 — NotCo will move into the United States, Mexico, Peru and Colombia. NotCo has established an office in San Francisco and is looking for manufacturing facilities and the smartest path to market in the U.S. for its diverse product array, which includes plant-based Not Mayo, Not Milk, Not Ice Cream and Not Burgers. Muchnick said some products should be on the market here — through direct-to-consumer, grocery stores or quick-service restaurants — by late 2020 or early 2021…… Read Fonterra to acquire Dairy Country for $19.2m in Australia Fonterra is set to acquire Dairy Country for $19.23 million. The company currently holds a 23 per cent market share in the Australian retail cheese category with brands such as Perfect Italiano, Mainland and Bega. The acquisition from Retail Food Group, which is subject to regulatory approvals, will include the two Victorian packing and processing facilities, as well as related services, intellectual property and the trademark for the Diary Country brand. The Australian retail cheese category is worth around $2.6 billion. Fonterra Australia managing director René Dedoncker said it had been looking to bring more of its secondary cheese processing in- house for some time to gain “greater end-to-end control over a range of different cheese products and further strengthen our integrated supply chain”…… Read Functional Foods Weekly (ISSN 1837-7971) 3|Page

Beyond Meat inks deal to open production facility in China Beyond Meat has signed a deal which will see the company bring the production of its plant-based meat products to the Chinese market. The company, through its wholly-owned subsidiary Beyond Meat Food, has signed an agreement with Jiaxing Economic & Technological Development Zone (JXEDZ) to design and develop manufacturing facilities in the region. The deal includes a ‘state-of-the- art’ production facility – which will be located near the business hub of Shanghai – to manufacture plant-based meat products including beef, pork and chicken under the Beyond Meat brand in China. Beyond Meat says it will be the first multinational company focused solely on plant-based meat production to bring its own major production facility into China. The agreement builds on Beyond Meat’s existing deals within the China market – such as its partnerships with fast-food restaurant operator Yum China and Starbucks – as the company claims the country will be one of its most important markets in the world. “China is one of the world’s largest markets for animal-based meat products, and potentially for plant-based meat,” said Ethan Brown, CEO and founder of Beyond Meat. He added: “We are delighted and confident that after several months of productive and collaborative discussions, we will partner with the JXEDZ to develop two production facilities, including one of the world’s largest and technologically advanced plant-based meat factories.”….. Read Back to the Table of Contents Consumer & Market Trends and Market Size China becoming battleground for plant-based meat makers China has become a battleground for plant-based meat companies looking to tap into the world’s largest market for meat-consumption. American plant-based meat company Impossible Foods Inc. said Thursday it is awaiting regulatory approval to enter the China market, while rivals such as Beyond Meat have pushed forward with plans to set up production in China despite edgy relations between Beijing and Washington. Those are just two of the companies with sights set on the 1.4 billion Chinese consumers they hope may join their Western counterparts in seeking alternatives to meat beyond traditional mock meat offerings that already span the spectrum from faux crab to duck breast and steak. Impossible Foods needs extra regulatory approvals because its plant-based meat products include genetically modified substances including heme, a molecule that imparts a meaty flavor, as well as soy protein. “We’re going through a regulatory process and it takes its time. It’s going well as far as I can tell,” said Impossible Foods CEO Pat Brown told reporters. “But as soon as we get to the other end of that, we’ll see you the next day.” Beyond Meat, which this week announced it is opening a factory in an industrial zone near Shanghai, says it does not use any Functional Foods Weekly (ISSN 1837-7971) 4|Page

genetically modified ingredients. Nestle has said it is expanding a plant-based products factory in the northeastern city of Tianjin. Local Chinese companies such as Zhenmeat and Starfield also are expanding their businesses, partnering with restaurants across the country and even offering vegan- based seafood. Brown said that the troubled state of relations between the U.S. and China was not a “principal obstacle” to the company’s entry into the market, and that the regulatory process is about food safety, not trade. The company on Thursday announced the launch of a sausage product in Hong Kong, via menu items in coffee chain Starbucks and some other restaurants……. Read Dairy Product Per Capita Consumption on the Rise in US The United States Department of Agriculture just released its estimate of dairy product consumption on a per capita basis, showing dairy product use climbed 7 pounds in 2019. That’s just over a 1% increase from 2018. Americans are now consuming 653 pounds of dairy products per capita on a milk equivalent basis. They’ve increased per capita consumption by nearly 50 pounds since 2005. In 1975, they were consuming 539 pounds. Fluid milk use did decline 4 pounds to 141 lb/capita last year. But cheese consumption, climbing to 38.3 lb/capita, just about made up that difference. Fluid milk consumption has fallen more than 100 lb/capita since 1975. But cheese consumption has exploded since then, growing from 14.2 lb/capita in 1975 to 38.3 pounds last year…… Read New Acosta Report Details How COVID-19 is Reinventing How America Eats Consumer spending drastically changed when the coronavirus hit the U.S., impacting the trajectory of retail food & beverage and foodservice sales. COVID-19: Reinventing How America Eats, a new report from Acosta, a leading full- service sales and marketing agency in the consumer packaged goods industry, breaks down changes to retail spending and eating habits and highlights new opportunities for manufacturers. Acosta’s research provides insight into consumers’ new eating habits and plans for eating out post-COVID-19 as well as recommendations to help manufacturers, including: Eating at Home Far More Often Than Before • More than half of shoppers (55%) are eating at home more often since the pandemic began. • Forty-four percent of shoppers are eating breakfast at home every day, compared to 33% pre- COVID. Functional Foods Weekly (ISSN 1837-7971) 5|Page

• Thirty-one percent of shoppers are eating lunch at home every day, compared to 18% pre- COVID. • Thirty-three percent of shoppers are eating dinner at home every day, compared to 21% pre- COVID. • A quarter of shoppers are sick of having to cook more, while 35% of shoppers found a new passion for cooking during the pandemic. • The biggest challenges shoppers reported when meal planning are: grocery shopping because of the risk of exposure to COVID-19 in public (45%); planning different meals every day (40%); lacking a food/ingredient needed to make a meal (38%); and improving cooking skills (17%). Post-COVID Dining Predictions • After the pandemic is over, many diners anticipate eating out less than before or not at all. • Forty-seven percent of shoppers plan to eat breakfast out less often or not at all. • Thirty-three percent of shoppers plan to eat lunch out less often or not at all. • Twenty-nine percent of shoppers plan to eat dinner out less often or not at all. • Of shoppers who anticipate eating out less often or not at all, the top reasons are concerns about the effects of COVID-19 and to save money. Manufacturer Opportunities in the New Normal • Understand consumers’ needs and provide solutions and inspiration. • Utilize technology to drive toward labor-saving solutions. • Leverage the power of partnerships by extending foodservice brands and chef-forward ideas into retail. • Focus on efficacy of packaging by food type to deliver a dining-in quality food experience. ……….. Read Olam research reveals snacking shifts, plant-based popularity and health focus amid COVID-19 Lockdown restrictions have led to “significant changes” in the UK’s consumption habits, according to new research from Olam Cocoa. Rather than reaching for old favorites, more people are turning to healthier snacks and plant-based foods – many for the first time. “Our research suggests consumers’ priorities on how they spend their money are shifting,” Wouter Stomph, product development and innovation expert at Olam Cocoa, tells FoodIngredientsFirst. “This growing awareness of the health benefits of food is a major driver in the rise in demand for plant-based foods: nearly half of those opting for more plant-based foods said health concerns were the number one reason for this shift,” he explains. The research also uncovered some further shifts in consumers’ priorities, including ingredient provenance and environmental concerns. “We see a growing focus on quality and health, particularly among the younger generation. Thirty-nine percent of those aged 18 to 34 told us that since restrictions began, they are looking for food made from higher quality ingredients,” Stomph notes……. Read Functional Foods Weekly (ISSN 1837-7971) 6|Page

Back to the Table of Contents Innovations, new products, IP LesserEvil Launches Grain Free Veggie Sticks LesserEvil, the better-for-you snack brand known for its premium portfolio of tasty snacks — including recently introduced, Keto Certified Mini Cookies — has announced its latest innovation, Grain Free Veggie Sticks, to hit shelves in retail and online this September. Made with seven organic vegetables and organic olive oil, LesserEvil’s Veggie Sticks join the award-winning snack lineup with two grain free flavors, Vegan Ranch and Himalayan Pink Salt, at an MSRP of $3.99 per 4.5 oz. unit. Exemplifying the company’s signature focus on clean and sustainable ingredients, such as cassava, sweet potato and Himalayan pink salt, the Veggie Sticks welcome a new medley of wholesome organic vegetables like tomato, pumpkin, carrot, spinach and broccoli at 120 calories per serving. Vegan Ranch and Himalayan Pink Salt Veggie Sticks are Certified USDA Organic, Vegan, Paleo, Non-GMO Project Verified, Grain Free + Gluten Free, and Kosher……. Read Bel Brands unveils new fig and balsamic Boursin cheese Bel Brands USA has launched a new flavour under its Boursin cheese brand for a limited time only: fig and balsamic. The brand’s newest holiday flavour will be available this month in major retailers across the US and follows the limited-edition introduction last year of an apple cinnamon flavour. It will join Boursin’s existing line up of cheeses such as garlic and fine herbs; shallot and chive; basil and chive; and cracked black pepper. The new variant is said to combine Boursin’s creamy, crumbly cheese with the rich sweetness of balsamic and fig notes. “For the past few years we’ve seen fig increase in popularity. We always look to deliver innovative, delicious, and sophisticated flavours deeply-rooted in consumer trends. The rich, sweet notes of fig and balsamic are a must-try this season,” said Matt Barlow, brand director of Boursin. According to Bel Brands, Boursin fig and balsamic can be paired with crackers, a baguette and charcuterie and can “elevate any occasion this season”…… Read Functional Foods Weekly (ISSN 1837-7971) 7|Page

Enfamil debuts infant formula made with A2 milk proteins Mead Johnson has launched a new infant formula under its Enfamil brand that contains A2 milk proteins, in an effort to provide a gentle option for a baby’s digestive system. Available in the US, Enfamil Premium A2 Infant Formula claims to be the only formula that includes both ‘easy-to-digest’ A2 milk proteins sourced from European cows and DHA in a global expert-recommended amount (0.2%- 0.36%). Enfamil’s new formula is made using proteins from the milk of cows that still naturally produce the A2 protein, which the brand claims is similar to that found in breast milk. With its new FDA-regulated infant formula, Enfamil aims to meet the increasing demand for A2 milk as according to the brand, studies in young children and adults suggests the ingredient is less likely to be associated with digestive discomfort. According to Enfamil, DHA is an important Omega‐3 nutrient that’s a key building block for a baby’s brain and eye development. The formula – which is said to be recommended by paediatricians – does not contain any added table sugar, corn, artificial growth hormones, antibiotics, or GMOs. “While parents may believe European baby formula brands are ‘cleaner’ than American companies, the lack of FDA oversight is concerning,” said Dr Christina Valentine, medical director at RB Nutrition……. Read Piccolo launches duo of high-fibre melts and bars for kids Baby and toddler food brand Piccolo has added two new high-fibre products – Mighty Melts and Oaty Bars – to its range of snacks in the UK. The new duo is organic, gluten free and contain no added sugar. The brand says the product launch aims to support the back to nursery and school occasion, as well as parents with their kids at home or on-the-go. Made with soft textured multi-grains, Oaty Bars offer 2.7g of fibre per bar and is available in an apple, carrot and orange variant. Designed for 12 months plus, the vegan bars are made with inulin from agave, a pre- biotic fibre. A portion of one of your five-a-day, the Mighty Melts contain 0.5g of fibre per 6g bag and are made with real yogurt. Available in an apple, banana, yogurt and strawberry flavour, the product offers a 100% natural ‘finger food’. Co-founder and Piccolo’s infant nutritionist, Alice Fotheringham, said: “As with all Piccolo foods, our snacks are packed with natural ingredients. We use real fruit and yogurt, ensuring a range of natural flavours and with no added sugar, they provide great snack choices for one year olds…… Read Functional Foods Weekly (ISSN 1837-7971) 8|Page

B&G Foods introduces taco shells and tortillas with cauliflower B&G Foods has expanded its Ortega range with the introduction of a line of taco shells and tortillas made with cauliflower. Ortega Cauliflower & Corn Taco Shells and Ortega Cauliflower & Flour Tortillas are said to offer an alternative to traditional corn taco shells and flour tortillas. According to B&G, the tortillas can be enjoyed with eggs for breakfast, as a wrap, or with taco, fajita, or burrito fillings for dinner. B&G Foods has also released a new line of Ortega Street Taco Sauces in three flavours, including: Asada 3 Chile & Garlic, Tinga Chipotle Tomato Habanero and Mojo Chile Lime. “Ortega Cauliflower & Corn Taco Shells and Ortega Cauliflower & Flour Tortillas, paired with our new Ortega Street Taco Sauces and Ortega Taco Pizza Kit will give families the opportunity to add some fun to taco night with bold, contemporary flavours and thoughtful ingredients,” said Jordan Greenberg, chief commercial officer and executive vice president, B&G Foods. “We are excited to introduce innovation to the Mexican category to give consumers more options in customising their tacos.” Ortega Cauliflower & Corn Taco Shells and Ortega Cauliflower & Flour Tortillas are available at grocery stores nationwide in the US, alongside the new sauces…… Read Kemps Introduces Flavored Shelf-Stable, On-the-Go Canned Milk Kemps, a Minnesota-based dairy, is introducing a shelf-stable, on-the-go canned milk product available at Roundy’s Supermarkets at Pick ‘n Save and Metro Market throughout the Milwaukee and Madison area. The new beverage, siips, offers delicious, indulgent and on-trend flavor combinations packed with protein that can be taken anywhere and enjoyed anytime. “Consumers are evolving and demanding more innovative ways to maintain a healthy lifestyle, asking brands and products to meet them where they are,” said Rachel Kyllo, Senior Vice President of Marketing and Innovation for Dairy Farmers of America. “We created siips to help nourish kids, teens, adults and families wherever life might take them outside of the kitchen, without feeling like they have to sacrifice one of their staple refreshments.” siips is available in four varieties and was developed alongside consumers through deep insight work with tweens and teens. Milk has been around since the beginning of time and this portable solution brings it out of the refrigerator, into the 21st century and into the hands of anyone, anywhere. siips retails for $1.49 per can…….. Read Functional Foods Weekly (ISSN 1837-7971) 9|Page

Each siips flavor is low fat and made with 100% real milk. Every 8 oz can contains 8 grams of protein, is packed with vitamins A and D, and provides 25% of the recommended daily value of calcium. The line includes three indulgent flavors……. Read General Mills launches Lucky Charms marshmallow-only pouches General Mills, Inc. is launching Lucky Charms Just Magical Marshmallows for a limited time. The pouches feature all eight of the cereal brand’s marshmallow shapes, including hearts, stars, horseshoes, clovers, moons, unicorns, rainbows and red balloons. They may be enjoyed as a snack straight from the pouch or used as a topping for cakes, ice cream, s’mores and other treats. “Lucky Charms Marshmallow-Only boxes have been offered through popular promotions in the past, but this is the first time Just Magical Marshmallows are available for purchase nationwide at select retailers,” a spokesperson for General Mills said. The 6-oz pouches launched in August and will become more widely available in September, the company said. The 6-oz packages are available for a suggested retail price of $3.99…….. Read Introducing Maple Milk From Oakhurst Dairy Move over pumpkin spice, Oakhurst, northern New England’s leading dairy company and beloved milk brand, today announced the release of a new, limited-edition flavor to celebrate this fall: Maple Milk. “Maple is a classic fall flavor and since maple syrup is predominantly home-grown right here in northern New England, we thought it was the perfect seasonal variety to add to our flavored milk line up,” says John Bennett, President of Oakhurst Dairy. Oakhurst’s new Maple Milk is made with 100% pure maple syrup that Oakhurst is sourcing locally from Bascom Family Farms of New Hampshire, which is a leading independent supplier of pure maple syrup. Bascom Family Farms sources from not only its own taps, but also small family farms in Maine, New Hampshire and Vermont. “We hope both adults and kids will enjoy the pure, natural sweetness of our Maple Milk,” adds Bennett. “It’s delicious on its own as a snack or treat, but it can also be used to make maple lattes or even as a base ingredient to plus-up the maple flavor in your morning pancakes Functional Foods Weekly (ISSN 1837-7971) 10 | P a g e

or waffles.” The flavored whole milk is sold in pints and quarts and can be found throughout northern New England in Hannaford, Market Basket and Walmart stores………. Read LoveRaw debuts vegan Cre&m Filled Wafer Bars Vegan confectionery firm LoveRaw has launched what it claims is the world’s first vegan hazelnut cream filled wafer bar in the UK. LoveRaw’s Cre&m Filled Wafer Bars are coated in a layer of the brand’s proprietary M:lk chocolate and features two individually wrapped wafers per pack. The new product joins the brand’s 100% vegan line up of milk chocolate bars and chocolate butter cups. Its entire portfolio contains no artificial ingredients, no palm oil and no dairy. “As with all new product launches, we did have to jump through some hoops – the biggest being that the Cre&m Filled Wafer Bar had to taste like “chocolate chocolate” and not compromise on flavour,” said Manav Thapar, managing director of LoveRaw. LoveRaw’s vegan wafer bar marks the first product to be launched on its online store. According to the brand, a shift in consumer behaviour amid Covid-19 led to the creation of a new ecommerce strategy in addition to its retail presence. Rimi Thapar, co-founder and CEO of LoveRaw, added: “As a result of the lockdown restrictions, we have seen a huge shift in consumer shopping habits, with more people buying online than ever before. For this reason, we wanted to ensure our products are fully accessible to our customers through the launch of our own online store and have received an excellent response with direct sales up almost 800% YOY…… Read Well and Good rolls out new plant-based meat mix in Australia Food company Well and Good has created a new plant-based meat mix substitute suitable for vegetarians. The gluten-free dry ingredients company said the new product is for burger patties, sausage rolls, meatballs, meatloaf, and similar recipes. “Our focus has been on developing a competitively-priced, versatile product with amazing flavour that the end-user loves,” said Well and Good MD Sam Barak. “We think our product matches the brief perfectly. It fits well with our existing baked burger buns and cheese mix which are also vegan items. “As demand for vegan products continues to grow in Australia, foodservice operators have the opportunity to capitalise on this trend. Providing meat-free options for customers is becoming a basic requirement, in much the same way gluten-free options are now expected on menus in Australia.” Dry mix is used often in the foodservice industry as it is inexpensive and can be stored at ambient temperature. The food ingredients Functional Foods Weekly (ISSN 1837-7971) 11 | P a g e

company said that any leftover meat can be stored frozen. The Well and Good meat mix is also gluten-, nut- and dairy-free…… Read LOCA Food gears up for DTC launch of potato-based queso Giving up meat was tough… but there are lot of great alternatives out there, says LOCA Food founder Lauren Joyner, a UX designer turned food entrepreneur. Giving up nacho cheese sauce – a staple of her childhood diet – was a whole different ballgame. So she made her own (minus the dairy). “I grew up with queso… it tastes like home. I’m not talking about anything fancy, I’m talking about Tostitos cheese dip you’d buy in a jar at Safeway,” she told FoodNavigator-USA. “So I wanted to make something that tasted just as good, but was also affordable, without using nuts [which are expensive and present allergen issues]. “ I wanted to make a mainstream cheese dip that just happens to be plant-based.” While it might appear like you need a background in synthetic biology and computer science to play in the dairy alternatives space these days, Joyner’s queso – made with a base of potatoes (affordable and sustainable), carrots (ditto) and sunflower oil, with no dairy, soy, or nuts – proves that lower-tech approaches can work remarkably well in some categories, said Joyner, who came up with the formula in her kitchen through trial and error. “My background is in tech as a product designer, so you put a minimum viable product out there, test it, and you put out the next version, and so on, so I spent the first year [while still doing the day job] operating in a contained test market.” Lauren Joyner LOCA Food \"We make healthy eating easier by reinventing classic dairy comfort foods with simple nutritious allergy-free ingredients that everyone can enjoy. Our first product, queso, has the same taste, look and melt of that gooey glossy nacho cheese sauce you remember from childhood.\" ……… Read Cow-free bio-engineered cheese: New tech will reduce costs and aid customisation - Change Foods Australian-US firm Change Foods is creating cheese from scratch using bio-engineering technology, claiming that their products will hold an advantage over other current cheese alternatives in terms of faster product price parity and customisation for healthy traits. Change Foods is the first in Australia to work on cheese production from a bio-engineering point of view, which its Founder and CEO David Bucca says gives it an advantage over other technology such as cell-based production as it will be able Functional Foods Weekly (ISSN 1837-7971) 12 | P a g e

to achieve price parity with traditional products more quickly. “Cell-based technology requires building all the way up from the cell, but bio-engineering or specifically fermentation technology as we are looking at has been around for over 30 years and we are just adjusting the process to produce the required dairy compounds using microbes – this means it is some steps ahead and simpler by comparison, and we will be able to reach the right price point more quickly,” Bucca told FoodNavigator-Asia. “[Reaching price parity quicker] is also the reason we opted to work with cheese in particular, as people are more willing to pay a premium for cheese as compared to other dairy products like milk or yoghurt.” Change Foods’ fermentation technology is based on removing the cow and instead using a microbial host to directly synthesise the compounds required to make cheese directly to skip ahead several steps. “From a dairy point of view, the rest of the cow is essentially inefficient and not needed other than to metabolise grass into milk – so we’ve gotten rid of this huge animal and shifted focus to feeding a microbial host with feedstock like sugar to produce the cheese compounds we, and directly process that into cheese instead of producing milk and then taking more steps to convert this,” said Bucca. “Right now we’re narrowing down the optimal host from microbes such as bacteria, yeast and filamentous fungi, and are also optimizing the best contender for each compound we want: Casein to make the cheese, and microbial lipids to give aroma, texture and profile.” This technology also enables Change Foods to customise their end-products to meet any unique consumer needs, such as for lactose-free or hypo-allergenic options. “We call this precision fermentation, where we control the inputs very precisely to adjust what we get as output, so this means we can control to adjust, say, casein levels in the product such that these are low enough to not cause any allergic reactions for those allergic to casein,” said Bucca………. Read Back to the Table of Contents Regulations, Labelling, Health Claims & Food Safety What’s in a name? European meat industry slams “highjacking” of meat and dairy terms for plant- based products The row over how to name plant-based products is heating up after European meat and dairy sector stakeholders have come together to criticize plant-based offerings that use meat and dairy terminology. They say this can “clearly mislead EU consumers into thinking that these imitations are an ‘equal’ substitute to originals.” In contrast to popular opinion that plant-based foods are healthier, European livestock groups argue that ultra-processed meat alternatives can often be high in additives, salt, sugar and fat. The groups are also concerned that assigning meat and dairy denominations to their alternatives might further compromise European cultural food heritage. “We just want to protect the reputation of our products. We are perfectly fine with the willingness of consumers to look for new products and to diversify their diet, but we do not accept the hijacking of Functional Foods Weekly (ISSN 1837-7971) 13 | P a g e

the powerful common denominations of meat to boost the sales of plant-based products,” Birthe Steenberg, secretary general of poultry association AVEC, tells FoodIngredientsFirst. Paolo Patruno, deputy secretary general at the European meat processing group Clitravi, adds: “It’s not an issue of confusing meat and plant-based food. It’s a question of fair marketing, fair information and keeping the tradition alive.”……….. Read Back to the Table of Contents Nutrition, Diets, Health Benefits & Related Research Perceived Risk of Fish Consumption in a Low Fish Consumption Country Among the numerous health benefits of fish consumption, perhaps the most recognized is the role of omega-3 fatty acids in the prevention of cardiovascular disease. Cardiovascular disease is prevalent in Hungary, which has the lowest fish consumption in Europe. Increasing fish consumption is the aim of most European countries and given the high incidence of cardiovascular disease in Hungary, it is of particular importance. A significant reduction of the VAT for fish in 1 January 2018 aimed to increase fish consumption in Hungary. However, despite reduced VAT, the price of fish in Hungary rose from 2017 to 2018. The aim of our research is to explore perceived risks that serve to exacerbate Hungarian consumers’ low fish consumption, and to measure their effects to identify potential strategies to most effectively increase fish consumption. We applied partial least squares structural equation modeling (PLS-SEM) to analyze responses provided by 1042 survey participants (collected with face-to-face interviews, using quota sampling in 2014) to explore variables of fish consumption associated with perceived risk including psychological, physical, social, and functional risks. Our model is the first one that applies detailed perceived risk categories to measure those effects on low fish consumption….. pdf, 14 pages…. Read Back to the Table of Contents Functional Foods Weekly (ISSN 1837-7971) 14 | P a g e

Reviews, Views & Full text publications Prepared Foods digital edition – September When Food Gets Personal More consumers value personalized nutrition in selecting foods, drinks with added benefits, dietary appeal. Plant-Based 2.0 Research chefs are moving consumers closer to plant-centered eating Weighing the Options In spite of great strides, too many Americans are still overweight or obese. COVER STORY - Flavor Boosters & Maskers Developers are reimagining the complexities of flavor for a clean-label future. Back to the Table of Contents Agricultural commodity prices (US$) Functional Foods Weekly (ISSN 1837-7971) 15 | P a g e

Global Dairy Trade Auction Dairy commodity trade price index and prices from recent Global Dairy Trade auction ($US/MT) – Source: Global Dairy Trade (for details on each dairy product, please visit the GDT Web site….. Read Back to the Table of Contents Webinars Worldwide Webinars or Web seminars often provide a free or cost-effect way of enhancing knowledge or help stay on top of market trends and opportunities. Functional Foods Weekly (ISSN 1837-7971) 16 | P a g e

This Section is regularly updated. Please recommend a webinar to Functional Foods Weekly Date What Presenter Timing* Price 10 Sep ADPI 2PM EST Free 15 Sep Proteins from Milk - The Strong Inside: Ingredion 2PM ET Free Protein Messaging - The 5 W's…. Read 22 Sep Formulation Advances in Plant-Based Dairy Foods 2PM EDT Free 22 Sep Foods With High Consumer Demand….. ADM 3PM CEST Free 13 Oct Read Rousselot 4PM CET Free Trends and opportunities in Dairy and Non-dairy Beverages….. Read The Rise of Plant Proteins….. Read Making waves on the nutricosmetics product shelves with collagen peptides….. Read * For your local time, please use the Time Zone Converter Back to the Table of Contents Conferences & Meetings Worldwide This Section is regularly updated. Please recommend a conference to Functional Foods Weekly When What Where Sep 22-24 Foodtech Packtech 2020…… Read Auckland, New Zealand Sep 22-25 International Conference on Life Cycle Assessment of Food…… Read Berlin, Germany Sep 23-26 Expo East 2019…… Read Philadelphia, US Sep 25-26 4th International Conference on Probiotics and Prebiotics…… Read Virtual Sep 28-1 Oct (Virtual) Cancelled due to COVID- 19 Sep 28- Oct 2 IDF World Dairy Summit…… Read (Cancelled due to COVID-19) Madison, US Sep 29 -30 Virtual Oct 7-8 World Dairy Expo….. Read Vienna, Austria Oct 12-16 24th World Conference on Food and Nutrition Science…… Read (Virtual) Virtual Event Oct 13-14 24th International Conference on Food Technology & Processing….. Read Virtual Oct 13-16 Dairy Ingredients Technical Symposium….. Read Virtual Oct 15-16 Dairy Innovation Summit 2020: Virtual Experience….. Read Chicago, US The International Milk Genomics Consortium (IMGC) Conference…… Read 2020 for The Beverage Forum…… Read Oct 17-20 Food and Nutrition Conference & Expo…… Read Virtual Oct 20-23 PROPAK ASIA 2020….. Read Bangkok, Thailand Oct 26-27 2nd World Congress on Probiotics, Functional Food and Tokyo, Japan Nutraceuticals…… Read Nov 4-5 8th IDF International Symposium on Sheep, Goat and other non-cow Brussels milk…… Read Nov 5 Organic Connections…… Readl Online Nov 7-11 Vitafoods Europe Virtual Expo…… Read Virtual Nov 9-12 14th INTERNATIONAL SCIENTIFIC CONFERENCE ON PROBIOTICS, Prague, Czech Republic PREBIOTICS, GUT MICROBIOTA AND HEALTH - IPC2020….. Read Functional Foods Weekly (ISSN 1837-7971) 17 | P a g e

Nov 10-12 34th EFFoST International Conference 2020…… Read Tel Aviv, Israel Dec 2-3 Probiotics Congress: Europe….. Read Rotterdam, The Netherlands Dec 9-11 Food Ingredients Asia…… Read Jakarta, Indonesia 2021 Dusseldorf, Germany Singapore Feb 25-3 Mar Interpack…. Read Cologne, Germany March 2-5 Food&HotelAsia (FHA)…. Read Melbourne, Australia Mar 23-26 AnugaFoodTech….. Read Amsterdam, The Mar 24-25 Convenience & Impulse Expo 2020……. Read Mar 24-25 The future of plant-based proteins….. Read Netherlands Jul 10-13 ASN Annual conference – Nutrition 2021…….. Read Boston, US Nov 8-11 IDF World Dairy Summit…. Read Puerta Vara, Chile Back to the Table of Contents Disclaimer Functional Foods Weekly uses Web links to reach original sources of information and as Web links can be unreliable, we cannot guarantee the validity of the link (although we do test the links before the Weekly is delivered). Web links can expire over time and some sources may require a subscription or registration to view. Functional Weekly is mailed as a bulk email and we cannot guarantee the delivery every week as individual organisations/servers have capacity to block emails and we have no control over that (although we do attempt to resend the Weekly if it bounces back; we also try to contact the subscriber). The use of the information is at the discretion of the user. OzScientific® is not liable for any damage whatsoever caused by the email or newsletter or by use of the information in this email or newsletter. As a subscriber, you agree to this disclaimer and the detailed disclaimer at https://ozscientific.com/products/functional-foods-weekly/functional-foods-weekly-disclaimer/ Subscription Conditions Functional Foods Weekly is addressed (unless library/site/corporate subscription is taken) to an individual and we request that you do not forward or share the newsletter without prior consent of OzScientific Pty Ltd. Your subscription may be cancelled without refund if there was an evidence of the misuse of the subscription licence. OzScientific Pty Ltd reserves the right to refuse subscription, vary subscription rates and offer variable rates. Invoice for renewal is sent at the end of the subscription; subscribers are required to confirm if renewal is not required within 2 weeks. Failing that, OzScientific will assume that the subscription is renewed. Renewal subscription payments are due within 4 weeks of renewal; delayed payments may incur an additional service charge. Back to the Table of Contents Subscription & Contact Information Functional Foods Weekly (ISSN 1837-7971) 18 | P a g e

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