Contents


50 Milking the benefits Uelzena Group


40 52 Full of beans


According to a growing wave of research, coffee may have benefits for our heart health. So, what’s behind those possible benefits and how can we get the most from our morning cup of joe? Abi Millar speaks to researchers and brands to find out.


56 Find personalised nutritional solutions Bioriginal


58 Ingredients Insight / www.ingredients-insight.com


58 Bring home the culture bacon One initiative currently going under the radar that could eventually gain significant traction is cell-based meat. Given cell-based meat is produced from animal cells, without needing to kill the animal, it’s likely to become popular with flexitarians. Martin Morris speaks to Daan Luining, CTO & co-founder of Meatable, Mark Post, co-founder and CSO of Mosa Meat and Professor Tom MacMillan of the Royal Agricultural University, to find out the current state of play from a research standpoint and what obstacles remain in place commercially.


Flavours & fragrances 52


62 A sour taste Without a legal definition, the term natural is springing up everywhere when it comes to food and drink packaging. But what does it mean, what are consumers’ views on it and is it having a damaging impact on health, the environment and above all our trust in the industry? Andrew Tunnicliffe talks with consumer advocate Floriana Cimmarusti and flavouring expert Carl Smith to find out more.


65 The right plant protein product Symrise


62 5


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