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Industry digest: DMK's new facility | Fermented foods up by 149%

Every week we collect the latest trends and research across the health and nutrition space, helping you catch up on current industry news and highlights.

DMK to expand baby food offering

DMK Group, Germany’s largest cooperative, has invested €145 million  to convert the former Strückhausen dairy plant site into a baby food production facility. The new facility is part of the company’s strategy to develop the brand business and create added value. When the plant is fully commissioned, up to 40 million kg of GM-free milk per year will be able to be processed to produce baby milk formula of the highest powder quality for the German and international markets.
Read more at DMK Group.

SmartCasings innovation by Hydrosol

Hydrosol have developed new SmartCasings as an alternative to conventional sausage casings. A liquid alginate layer is applied to the sausage mass and then hardened into a firm structure in a calcium bath. Alginate cases enable higher hourly throughput than is possible with conventional filling technology. The highly automated production technique requires less manual intervention and so has lower personnel costs. They are also offered in powdered form, making shelf life longer than finished pastes.
Read more at Vitafoods Insights.

New research links microbriome to mental health

A study published in the NatureResearch journal, led by Belgian researchers at the University of Leuven, investigated how microbiome features correlate with host quality of life and depression. Patients with depression were found to have consistent low levels of Coprococcus and Dialister bacteria. Results provide population-scale evidence for microbiome links to mental health – and findings lend themselves to a potential probiotic approach to tackling health conditions.
Read more at NatureResearch.  

Fermented and CBD foods on the menu

A survey conducted by Upserve (tech-based restaurant management platform) pulled sales data from almost 9,000 restaurants to determine current menu and food trends. Fermented foods topped the study, with consumption up by a substantial 149% in 2018 alone. There has been a particular rise in kombucha and fermented tea leaves amongst consumers. CBD-infused food and drinks have also risen in consumption by 99%.
Read more at Upserve.

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