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Recent Case Studies 14 Key Trends in the business of dairy nutrition & health To build a successful business it’s essential to differentiate between enduring trends – developments that will still be around in five, 10 or more years –and those with a shorter lifespan. read more No surprise as Satisfries dies It will come as no surprise to a lot of people to learn that Burger King has withdrawn its “Satisfries” – fat and calorie-reduced French fries – from its 7,500 stores in America, just a year after they were launched. read more Weight Watchers’ sales plunging beyond point of no return? Is Weight Watchers following Jenny Craig and Slimfast, losing relevance, customers, sales and any hope of future growth? read more Bee the change This is the New Nutrition Business beehive. It’s the first, we hope, of many. read more Promising marriage of big business and recession-proof kids innovator A lot of explanations have been put forward for why General Mills, one of the world’s biggest food companies, recently acquired organic kids’ food brand Annie’s Homegrown. But the most important is that Annie’s is one of the many businesses that has demonstrated the value of organic for health-conscious mothers – sales of its premium-priced products growing by 118% over a period in which America’s economy was flat, while operating profit grew by over 700%. read more Lifeway seeks growth after putting down strong roots After 27 years in the shadows of everything from Activia to Greek-style yoghurt, Lifeway Foods is ready to grow up. The brand has added to its product breadth, distribution footprint, social relevance and even geographic markets, and now Lifeway is ready to elevate its marketing presence and greatly boost its production capacity. read more European industry group kicks off “bread of the future” A collaborative venture of Europe’s leading bakery groups and grain experts, lead by Dutch research organisation TNO, aims to give bread in Europe a health turbo-boost, with a focus on the natural nutritional benefits of grains, with higher antioxidant activity, more fibre, better taste and an appealing emotional story for the consumer. Products are already coming to market in Germany, Italy and elsewhere. read more Start-up delivers Mediterranean diet with modern convenience Mediterra Nutrition Bars offers the appeal of the Mediterranean Diet in a convenient package. The brand is striving to stay true to the principles of its dietary heritage, but in the process, it may also change the landscape of the bar category for good. read more
The health combination with every natural advantage – including gluten-free

The health combination with every natural advantage – including gluten-free

It will come as no surprise to Scots and Scandinavians.

Oats plus dairy is a powerful combination for good health and positive nutrition. It connects to people’s interest in “good grains”, in all-natural and simple health benefits – and even to gluten-free.

As we have said at New Nutrition Business before, a product that combines oats with dairy in a single pot is the product opportunity that is going to be more and more important for industry and more and more interesting to people.

Chobani, the creator of America’s giant Greek yoghurt market, agrees. This summer it launched a single-serve pot combining yoghurt with oats.

In Europe there are several start-ups that market yoghurt plus oat combinations. In Switzerland oats plus dairy – called Bircher muesli – is one of the most traditional and well-known of breakfast foods.

In Australia, the third-biggest breakfast brand – a liquid breakfast called Up & Go – has launched an oat version.

And – out of sight of consumer researchers – people are mixing oats with dairy at home.

Oats have long been the “Cinderella grain” – neglected, yet good tasting, adaptable, inexpensive and packed with health benefits that are proven (slow blood sugar release, heart healthy, fibre for digestive health) rather than – as is the case for many trendy “ancient grains” – merely claimed.

And now oats are showing that they have gluten-free credentials. Most varieties of oat contain no gluten and the big percentage of people who are eating gluten-free 2-3 times a week are turning to oats.

Sales of certified gluten-free oats are skyrocketing – with one supplier seeing business go from almost zero to 2,000 tonnes a month over the last 2 years.

The US Dairy Council’s nice-looking poster, see above, is a great way to start to spread the message that more people should be making the easy, healthy, low-cost choice of oats with dairy.

Read more on the blog

Julian Mellentin

Industry Events
Hi Europe & Ni The 360° perspective of the health, natural and nutrition industry

Date: 2-4 December 2014

Location: Amsterdam RAI, The Netherlands

Weblink: http://www.foodingredientsglobal.com/hie/home

3rd Healthy Ageing Platform 2014 for Industry & Research

Date: 4-5 December 2014

Location: Amsterdam - Connected to Hi Europe

Weblink: http://www.cvent.com/events/bridge2food-3rd-healthy-ageing-platform-2014/agenda-93da812c5d63408a87391f2623180e3f.aspx

5th Healthy Bars & Grain Snacks 2015 Platform for Industry & Innovation

Date: 5 & 6 February 2015

Location: Cologne (Combine with ISM!)

Weblink: http://www.cvent.com/events/bridge2food-5th-healthy-bars-grain-snacks-2014/event-summary-0e9182c57c3347b28a2ed69d4b77f87b.aspx

In-depth analysis of trends and excellent insights. The case studies provide solid market data and I refer to them often and in particular when starting new initiatives. Mary Parsons VP Global Platform Development, The Hershey Company

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