Food for thought – three articles of interest

• Could the EAT-Lancet diet really save 10 million lives?  Researchers question report - FoodNavigator.com
• The fish farmer growing seaweed to feed cows & save the planet - Goodfood.com.au
• Five trends shaping the global dairy industry in 2020 - Foodbev.com

Could the EAT-Lancet diet really save 10 million lives? Researchers question report (from FoodNavigator.com).  The EAT-Lancet report has been criticised by researchers who argue the proposed diet has no greater impact on mortality reduction than energy consumption changes. See the full article.

The fish farmer growing seaweed to feed cows and save the planet – an interesting article (from Goodfood.com.au) about Josh Goldman is chief executive of Massachusetts-based Australis Aquaculture and environmentalist who is on a mission to become a world leader in growing seaweed for cows. Emerging research shows a naturally occurring red seaweed called asparagopsis taxiformis has the potential to significantly lower an animal's methane emissions when added to its feed. “If asparagopsis taxiformis was fed to all the world's cattle, it would have the environmental impact of taking every car of the road," claims Goldman. For the full article click here 

Five trends shaping the global dairy industry in 2020 - is reported in Foodbev.com.  The top five trends include: sophisticated snacking, ditch the dairy, innovation acceleration, gut feeling the benefits of fermented dairy and technology transformation.  These areas are discussed and possibly of greatest interest is the final area, technology transformation, where though in its early stages, it highlights a growing interest in lab-created dairy.  With this technology, dairy proteins will be produced in the lab, for use in fluid milk products and processed dairy products such as yogurt and cheese.  The addition of lab-created dairy could be highly valued amongst consumers who are cautious of both animal welfare and their environmental footprint.  However, lab-grown dairy still faces several formulation challenges including the ability to mimic the taste and texture of conventional dairy.  For the full article click here