A healthy boom: new issue of just-food out now!

One of the many consequences of the global pandemic has been increasing attention towards the health benefits of the food we consume.

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In this issue, we highlight what the future holds for an emerging, but growing, kefir market in the UK. We also speak with dairy-alternative firm Yofix about the benefits and compromises of clean label for plant-based products.

We also gain some insight into how heightened health concerns have influenced the food preferences and shopping habits of the over-60s during the pandemic, and look to see if they’ll continue.

The US market for collagen-enhanced food and beverages has expanded rapidly in recent years, but how long-lasting might that growth be? We take a look at how durable the demand is.

The long-term effort to combat obesity levels has gained some ground recently, but in the world of confectionary things are slightly more complicated than many would think. We look into why reducing sugar levels in chocolate is such a challenge.

Elsewhere, algae has, on the whole, seen quite a lot of interest over the last 12 months. We take a glance at both recent, and not so recent, developments for an ingredient many are turning to in light of the plant-based boom.

Alongside all of this, we also give our pick of the biggest foodservice chef influencers on Twitter – who should you be following? And finally, we give a roundup of some of the latest M&As for tech-focused future food startups.

In this issue

Cultured club: what’s in store for the growing UK kefir market?

Kefir is an emerging, but growing, category in the UK. The Covid-19 pandemic has been playing an important, but not exclusive role in amplifying interest in foods seen as a benefit to health. Simon Harvey reviews the market landscape.

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How Yofix is prioritising clean label for plant-based dairy

After building a solid presence at home, Yofix is stepping out internationally, with a new brand launching in the UK. Dean Best speaks to CEO Steve Grün about the company’s ambitions and consumers’ growing interest in simpler ingredients.

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Why chocolate makers’ sugar-reduction quest is so challenging

As the fight against obesity continues in many developed countries, Ben Cooper examines the challenge of reducing the sugar content in chocolate.

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The biggest foodservice chef influencers: who to follow

Using the GlobalData Influencer platform, we’ve named ten of the most influential foodservice chefs on Twitter, based on their performance and engagement during Q3 2020.

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Firming up: durable demand in the US for collagen-enhanced food

The US market for collagen-enhanced food and beverages has expanded rapidly in recent years. However, how long-lasting might that growth be and what shape could the category take in the years ahead? Dean Best reports.

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Covid-19 sharpens focus on diet to support healthy ageing

Ben Cooper examines how heightened health concerns have influenced the food preferences and shopping habits of the over-60s during the Covid-19 pandemic.

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Spoon Guru nets Series A funding for AI food search technology

Lucy Ingham reports on the details of UK startup Spoon Guru’s latest investment round.

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Meat-Tech acquisition brings lab-grown meat closer to reality

The combination of both lab-grown meat and fat brings the prospect of cultured meat one step closer to the consumer, as Lucy Ingham reports.

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Algae in bloom: an ingredient for the future

Many have touted algae as a vital ingredient for the future, and this year has seen some promising developments, thanks in no small part to the plant-based explosion, as Peter Nilson highlights.

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Next issue preview

With the end of the year drawing nearer, in the next edition we’ll be looking ahead to 2021, looking into what the next 12 months will bring.

2020 has seen the food industry go from a state of shock to damage control. Now, following a period of adaptation, we’re now witnessing a renewed focus on evolution and innovation as we all look to the future.

So, as well as our predicted trends for the next 12 months, in the next edition we’ll be asking: what exactly will a post-Covid-19 food industry look like?

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