N°66 - Évènement /Nutriform Business Days 2018 Innovation on all fronts Follow-up and conclusion of the report on the second edition of Nutriform Business Days (19-20 September 2018, Saint- Raphaël, France). This time we willtalk about R&D, the adaptation of formulas to consumer targets and new ingredients. Genuine, mastered innovation within a regulatory framework stricter than ever, but which nevertheless meets consumers’ expectations. By 2020, Generations X and Y will accountfor 70% of the purchase power and willoutnumber the baby boomers (cross-refe-known in food and in dietary supplements, theseesters nonetheless exert very interesting physio-logical actions and have most interesting proper- renced data Deloitte, Nielsen, L.E.K. Analysis). Aties: anti-infl ammatory effects, they fi ght against generation(s) shift is therefore approaching, withobesity and may even infl uence cardiovascular increasingly varied and sophisticated expecta- health - fi ndings concerning this latter have not tions: sustainable development, respect for the yet been published. environment, resource and waste management...; Another new ingredient: chlorella. Less popular 126 vegetable/organic origin...; traceability, natural-than spirulina - a real “factory” producing omega- ness, source, authenticity; well-being, new diets,3s, antioxidants, colouring agents (phycocyanin personalization; simplicity of preparation, imme- blue), chlorella attracts a great deal of interest. Not diacy, accessibility... the least of which is its use as an ingredient. To meet consumers’ increasingly varied and Sofi a Hoffmann de Mendonça, Business Deve- sophisticated expectations, hundreds of novel lopment Manager, and Margarida Eustáquio, brands and ingredients are emerging. Junior Business Development Manager, both of Regarding these latter, (only) a dozen of them werethem representing the Portuguese company All- included in the products of the startups that havemicroalgae talked about this. Their presentation funds over the past two years. Somehow, they are focused on chlorella, which is used in both food the fl agship ingredients of the foodtech. Among supplements and food products. An interesting them, we can mention probiotics, pea proteins, aspect noteworthy to mention: what if, in order mushrooms, seaweeds and microalgae, plants to be recognized by consumers, this microalga and botanical extracts (with ginger, turmeric, needed to be used for the development of applica- matcha and yerba mate, moringa, maca and tions such as biscuits and other sorbets or drinks? monk fruit at the forefront), oat and barley, chiaAnd they continued by quoting other examples and chickpeas. of applications - including original ones such as The series of conferences dedicated to Novel mayonnaise, bread and cereal bars, vegan sea Ingredients put forward ingredients from three cookies, etc. The Green Food Ambassadors were different areas: omega-3s, microalgae and there to support the potential of these microalgae mushrooms. and participate in building this market. One of Pr. Terje Larsen commenced by introducing them is the Californian Ashley Neese, a well-being calanus oil wax esters. His research interests infl uencer. include alterations in cardiac muscle metabo- The studies conducted on mushrooms - especially lism related to obesity and type 2 diabetes. Such those used in traditional Chinese medicine - are research made him develop an interest in abdo- multiplying. Growing attention is being paid to minal obesity and its decrease via the consump- their polysaccharide-rich extracts, which seem to tion of new marine oils. be the most “interesting” compounds for human But what are these waxes, precisely? Still little health. In fact, “science is a real support for tradi- ■ / Janvier - Février - Mars 2019 / N°66 / L’Actualité des Ingrédients Fonctionnels & Santé