Posted on 15 February 2017.
Taiyo, a pioneer in the research and manufacture of functional ingredients for the food, beverage, medical food and pharmaceutical industries, has relocated its storage facility in Germany. The logistics company In Time, specialist in the import, storage and transport of food and food ingredients, provided the new warehouse near Hamburg. Taiyo’s customers will now benefit from a smoother supply process and faster, more flexible delivery to the EMEA region.
The new storage facility guarantees safe import and transport, proper storage and compliance with GMP regulations and HACCP standards. With fully air-conditioned halls that are subject to constant air quality tests, all year round, storage temperatures can be adjusted from 5–24 °C to accommodate specific ingredients and foodstuffs. Taiyo now benefits from a variety of storage rooms for both odorless and pungent products, thus ensuring maximum product purity.
Computer-assisted, real-time tracking of products during storage and transport makes it possible to query the stock and consignments at any time online, offering logistical advantages that meet individual customer requirements.
“The need for new storage facilities was driven primarily by our growing portfolio of organic raw materials. With In Time, we have found the ideal logistics partner for our product portfolio. This food-specific and organic-certified storage solution makes it possible to further improve our already high quality standards. With the online warehouse management system, we are able to view and manage our stock of ingredients and individual consignments at our company headquarters at any time,” says Dr Stefan Siebrecht, Managing Director of Taiyo.
Taiyo focuses on the development of innovative ingredients derived from natural sources to support health. Since its foundation in 1946, Taiyo has established itself as a leader in the development and production of emulsifiers, stabilizers, egg and tea-based ingredients, and highly functional ingredients for the food and pharmaceutical industries. Today, Taiyo manufactures more than 2,000 food formulations, processed eggs, fruit preparations, flavorings, emulsifiers, stabilizers and functional ingredients at various manufacturing facilities around the world.
Posted in Ingredients, Logistics, Quality Assurance
Posted on 13 February 2017.
The H5N8 strain of bird flu reached Europe in October 2016, and since then, it has been detected in at least 14 European countries. In parallel, more and more European consumers are looking to increase their protein intake and view eggs as an important source to provide this protein. In fact, the UK recorded the steepest rise in egg sales in November 2016, since World War II rationing ended in the 1950s.
Together, the bird flu outbreaks and rising consumer demand for protein have resulted in European egg prices increasing 16% since last November.
This price and supply volatility represents a major headache for food and beverage manufacturers, who use eggs as a key ingredient, particularly in the confectionery, bakery and beverage categories. Kerry’s range of natural and great tasting functional protein hydroylsates are widely valued for replacing the aerating properties of egg albumin in a very cost effective way. Made from both dairy and vegetable sources, Hyfoama™ exhibits exceptionally consistent whipping performance and removes the risk of fluctuating egg prices. It is also used at a lower inclusion rate than egg white, which means that a significant reduction (~15-25%) in the “cost in use” versus egg albumen can be achieved depending on usage levels and product application.
Ideal applications for Hyfoama™ include confectionery (nougat, marshmallow, bird’s milk, jellies and chews), bakery and beverages. The range also includes allergen-free and vegan options, both of which are growing trends in the sugar confectionery market.
Kerry has over 60 years’ experience of aerating confectionery and is a market leader for protein hydrolysates. For further details on Hyfoama™, contact Ian O’Loughlin, Kerry Global Lead for Functional Proteins, firstname.lastname@example.org.
Posted in Ingredients, Innovation
Posted on 10 February 2017.
China is the world’s largest food and beverage market with a population of more than 1.3 billion. Rising incomes, an ageing population and food safety consumers have led to a large increase in the Chinese health market in the last number of years. Chinese expenditure on health products has grown at an annual rate of 15-30% in the last 20 years, versus 13% in developed countries over the same period, making it a very attractive market for anyone involved in the health industry. By 2020 it is also estimated that the Chinese heath care industry will be worth more than 8 trillion RMB.
Health ingredients China (Hi China), organised by UBM is China’s leading health ingredients event. Formally led by the brand Food ingredients Asia-China, the event has been serving the Chinese market for the last 18 years. Since the health ingredients brand was added in 2003, the show has continuously developed and played a key role within the growing food, beverage and health sectors in China and beyond. Hi China, is held alongside a variety of other events including Food ingredients Asia-China, HNC, NEX and CPhI China. Combined the events are China’s largest gathering of food ingredients, health ingredients, finished health food products, natural extracts and pharmaceutical ingredients, all under one roof.
As the largest event in China for health ingredients, Hi China will not only provide visitors and exhibitors with a meeting place to establish and grow their business relationships, but also offer them a range of on-site activities, such as The Nutraceutical Industry Development Conference which will include an analysis of the latest health food registration and application policies in China, Discovery Tours which will provide visitors with special topic driven routes around the show floor and Onsite Matchmaking to help you to optimise your visit and make the most of your time onsite.
Last year’s post show survey revealed that 91% of visitors were satisfied with their experience at Hi China 2016, and 94% of them plan to participate again in 2017. Pre-registration for the event is now open and you can register for free at http://www.healthingredients-china.com/Feb2017. Registered visitors can get access to all the on-site features and the co-located shows, as well as access to the VIP lounge and a gift and lunch voucher. You can register at http://www.healthingredients-china.com/Jan17
Posted in Conferences & Exhibitions, Ingredients
Posted on 09 February 2017.
The European soft drinks industry has announced it will reduce added sugars in its products by a further 10% by 2020. The commitment will be rolled out across Europe. This initiative responds to changing consumer preferences regarding sugar intake and calls from Member States and the European Commission for a coordinated approach to reformulation and sugar reduction. The sector – which includes well-known brands such as Coca-Cola, Pepsi and Orangina – will innovate, reformulate, use smaller pack sizes and encourage consumer choice towards low and no calorie drinks to achieve its ambitious target.
The soft drinks sector is an early mover in added sugars reduction with its journey beginning in the 1970s when the first no sugar and no calorie soft drinks were introduced. In soft drinks, reduction in added sugars leads directly to reduced calories. The industry reduced sugar in still and carbonated soft drinks by 12% from 2000-2015, so the new commitment triples this pace by adding another 10% reduction over the next five years.
By joining industry forces at European level, the commitment has the merit of putting in place a Europe wide approach and impacting over 500 million consumers. The committed 10% is an aggregate and takes into account existing and new local industry pledges on sugar reduction, reflecting specific national diets and consumer preferences in the EU.
The initiative addresses consumer preferences regarding sugar and calorie intake. It is also a response to the EU’s call for reformulation and sugar reduction across the food industry. The commitment supports the EU Roadmap for Action on Food Product Improvement Annex on Voluntary Reduction of Added Sugars and the with its 10% sugar reduction target agreed between Member States and the European Commission.
The industry will achieve its target through increasing its efforts on reformulation and new product innovation – including by using low and no calorie sweeteners – and increasing the availability of smaller pack sizes to allow portion control and moderation. In addition, soft drinks producers will invest in the promotion of beverages with reduced or no sugar to actively encourage consumer choice towards low and no calorie products. Independent third party research will monitor progress, which will be shared with stakeholders.
Stanislas de Gramont, President of UNESDA Soft Drinks Europe and CEO of Suntory Beverage and Food Europe, comments: “We welcome the EU’s policy approach to reformulation and sugar reduction which is based on partnership and allows us to deliver speed and scale. This 10% sugar reduction commitment represents a tripling of the pace of our efforts to date. We will need to employ a wide array of tools in order to achieve our ambitious target and we hope other food categories will follow suit in order to generate critical mass.”
1 UNESDA Soft Drinks Europe is the trade association representing non-alcoholic beverages such as carbonates, fruit based drinks and dilutables. Other categories such as bottled water, juices, milk-based or hot beverages are represented at EU level by other organizations. UNESDA represents 80% of the European soft drinks industry by value.
2 Metric is average content of added sugar per 100 ml.
3 Source: Canadean
4 The combined of reductions achieved and this new commitment will be 20% less sugars on average in 2020 compared to 2000
5 UNESDA will monitor its compliance with the new commitment through independent, third party auditors including Canadean www.canadean.com.
Posted in CSR, Ingredients
Posted on 09 February 2017.
The European Commission has approved under the EU Merger Regulation the acquisition of two Cargill oilseed processing facilities by Bunge of the Netherlands. The two Cargill oilseed facilities are an oilseed crushing and seed oil refining facilities located in Amsterdam, the Netherlands and an oilseed crushing and storage facilities located in Brest, France.
Bunge is a global agribusiness and food company, notably active in the production of vegetable oils and oilseed meals. Bunge and the Cargill assets sell soybean meal and soybean oil primarily to animal feed, food industry and biodiesel customers.
The Commission concluded that the proposed acquisition would raise no competition concerns because of the presence of several alternative competitors in the soybean meal and oil markets, including importers. The operation was examined under the normal merger review procedure.
Posted in Ingredients, News
Posted on 08 February 2017.
Focusing on global product innovation and welcoming some of the leading buyers in the industry, The International Food & Drink Event (IFE) 2017 is both the largest show of its kind in the UK, and at the forefront of predicting future food trends. Following the explosion in healthy eating trends across the industry in the last few years, IFE is again hosting a section dedicated entirely to Health & Wellbeing.
Buyers will be spoilt for choice at IFE 2017, which will showcase a diverse range of the latest product innovations. Just a few examples are Gato & Co (N2260) who aim to revolutionise desserts with a range of puddings which are less than 220 calories per pot, made with natural, nutrient-rich ingredients and free from gluten, dairy and refined sugar. Mighty Bee (N2434) produce 100% organic coconut water, coconut meat and jerky, whilst The Nude Spoon (N2271) will showcase organic, dairy-free ice cream sweetened with coconut sugar and packed full of nutritious ingredients to create a range of flavours such as creamy coffee, salted caramel and rich chocolate.
Moving from produce to cooking essentials, The DressQuerade Sauce Co. (N2343) will showcase a range of versatile and delicious sauces, dressings and marinades made from raw blends of 70%+ fresh fruit and vegetables. Crofts Avocado Oil (N2525) will exhibit their 100% natural and gluten free oil, which is ideal for general healthy living and a great ingredient for cooking nutritious dishes.
IFE is also proud to unveil two brand new speaker stages – the Talking Trends stage and the Big Picture theatre. The Talking Trends stage will focus on innovation and key food & drink trends, with talks such as ‘Why would a top restaurant want to go Gluten and Dairy Free?’ with Dominic Teague, Executive Chef from One Aldwych, on Tuesday 21 March and ‘Good Fats vs. Bad Fats’ with Bee Wilson, food writer and historian, on Wednesday 22 March.
The Big Picture theatre will tackle the hard-hitting issues facing the industry in these challenging times. There will be a range of topics such as ‘Plates Over Pills’ with medical practitioner Dr Rupy Aujla from The Doctor’s Kitchen who will discuss the benefit of good nutrition over medication on Sunday 19 March. While ‘The Sugar Debate’ will be held on Tuesday 21 March with Food Industry expert Jane Milton, along with Richard Hall, Chairman from Zenith Global and Tim Rycroft, Director of Corporate Affairs from the Food & Drink Federation.
Also new for this year, IFE 2017 has introduced the “trend trail”, which lets buyers walk a dedicated path throughout the event allowing them to discover the latest products and suppliers across a range of categories including ‘free-from’.
Event Director, Soraya Gadelrab comments: “IFE 2017 is in prime position to identify the healthiest forthcoming trends of 2017, such as purple produce which features increasingly on contemporary menus due to both its nutritional value and vibrant colour. Consumers are turning to flexitarian diets, encouraged by major supermarket retailers who are trying to make meat free alternatives more accessible. We’re also seeing alternative proteins gaining traction with consumers as the industry continues to position them in progressively appealing ways as the market evolves. At IFE 2017, you can discover all the emerging health trends that will lead the way for the year ahead. Over 1,350 suppliers choose to exhibit at the event, which runs across four days from the 19 to 22 March at ExCeL London, so it’s the ideal place to discover the newest innovations that will be driving growth in this market.”
With nine easy to navigate sections, insight from leading industry professionals and cooking demonstrations from some of the most respected chefs in the industry, whether you’re a retailer, chef, manufacturer, wholesaler or distributor, IFE is the only place to be to ensure you stay one step ahead of the food and drink curve. For further information visit the IFE website (www.ife.co.uk).
Posted in Conferences & Exhibitions, Ingredients, Innovation
Posted on 07 February 2017.
New data from the US Department of Agriculture (USDA) shows that both roasted and unroasted almonds provide fewer calories than thought – and that the number of calories is largely dependent on form1 . The study, conducted by scientists from USDA’s Agricultural Research Service (ARS) and jointly funded by USDA ARS and Almond Board of California, shows that compared to the number of calories listed on nutrition labels, participants actually absorbed 25% fewer calories from whole unroasted almonds and 19% fewer calories from whole roasted almonds.
David Baer, PhD, and his team from USDA’s Agricultural Research Service (ARS) conducted a controlled human clinical trial using a new method to measure the calories absorbed from almonds, taking bioavailability into account. The new method allowed the researchers to determine the number of calories actually digested and absorbed from almonds.
Traditionally, calories are determined using what are known as the Atwater factors, which was developed over 100 years ago, and assigns an estimated number of calories per gram of fat, protein and carbohydrate in a food. “We expanded upon the Atwater method in our study, so we could tease out the caloric value of a single target food,” explains Janet Novotny, PhD, a physiologist and mathematician with the research team. “Then using the study participants’ energy intake and energy output, we were able to measure the number of calories actually digested and absorbed from a single food – in this case, almonds.”
In 2012, the researchers conducted their first study using whole roasted almonds, which showed that the almonds provided fewer calories than thought2 . This time, the research team broadened their investigation to examine the calorie availability of additional almond forms, and also replicated the measurement of calories absorbed from whole roasted almonds. The researchers found that whole unroasted almonds provided 25% fewer calories than expected, while whole roasted almonds provided 19% fewer calories. Chopped roasted almonds provided 17% fewer calories, though the difference between the calories absorbed from chopped and whole roasted almonds was not statistically different. Measured calories in almond butter did not differ from calories estimated using Atwater factors.
Why the discrepancy between the two methods of determining calories? The Atwater method of calculating calories may overstate the calories from almonds because it simply doesn’t account for the fact that not all calories from almonds are available to the body. The chewing process does not completely break down almond cell walls, and almonds are therefore not completely absorbed during digestion.
And why the calorie difference between almond forms? Much of this finding has to do with particle size after chewing and digestion. The larger the particle size, after chewing for example, the less the almond is able to be broken down by digestive enzymes and more of the almond is excreted, so fewer calories are absorbed. The reverse is also true: the smaller the particle size, the more almond cells are exposed to digestive enzymes and the more calories are absorbed. In addition to chewing and digestion, mechanical processes, such as chopping, grinding and roasting almonds can also impact particle size.
According to David Baer, PhD: “Calories are created equal but their availability from foods is not equal. These new findings confirm that we actually get fewer calories than we thought from almonds, whether they are whole or chopped, roasted or unroasted, and the amount of calories absorbed is mostly dependent on the form of almonds consumed.” Further research is needed to better understand the results of this study and how this method of measuring calories could potentially affect the calorie count of other foods.
1 Gebauer SK, Novotny JA, Bornhorst GM and Baer DJ. Food processing and structure impact the metabolizable energy of almonds. Food & Function. 2016;7(10):4231-4238.
2 Novotny JA, Gebauer SK, Baer DJ. Discrepancy between the Atwater factor predicted and empirically measured energy values of almonds in human diets. American Journal of Clinical Nutrition. 2012;96(2):296-301.
Posted in Ingredients, Nutrition
Posted on 03 February 2017.
Irish company Dawn Farms has signed a new agreement with an export value of up to €850 million to supply cooked sandwich meats to more than 4000 SUBWAY® restaurants across Europe, including the UK. The contract will run for seven years to 2024 and continues a long relationship between the SUBWAY® organisation and Dawn Farms.
With manufacturing operations in Ireland and the UK, Dawn Farms is one of the leading suppliers of cooked and fermented meat for pizza, sandwich, ready meals and snacks, to international foodservice chains and food manufacturers. The company was a founding member of Bord Bia’s Origin Green sustainability programme and is the current Irish Exporters Association Food and Drink Exporter of the Year.
Mike Attwood, Purchasing and Supply Chain Director of EIPC (the Franchisee owned procurement organisation for Subway restaurants in Europe, says that the Subway organisation and EIPC were delighted to continue the very successful relationship with Dawn Farms and with Ireland since 1993.
Larry Murrin, chief executive of Dawn Farms, comments: “In our negotiations with the Subway organisation, they have recognised Dawn Farms’ continued investment in product innovation, our strengths in supply chain consistency and food security, and our vigilance in relation to competitiveness. The Subway organisation has ambitious growth plans for new restaurant openings in Ireland, the UK, and across Europe and with this strategic supply agreement these can translate into significant additional export sales.”
The Subway brand is the world’s largest submarine sandwich franchise, with more than 44,000 locations in more than 111 countries.
Posted in Ingredients, News
Posted on 03 February 2017.
The ability to mass produce a high-value natural blue dye for use in the food, pharmaceutical and other industries is being developed with help from research scientists. The team will work on scaling the ability to produce large quantities of a blue pigment-protein, called C-phycocyanin (C-PC). The colorant, which is derived from spirulina algae, is the preferred source of natural blue for industry.
It is sought after to replace artificial colourants, which are unpopular with consumers. Global demand for natural blue dye is expected to increase ten-fold in the next two years from the food industry alone, to a market worth about £350 million.
A £200,000 award from the Industrial Biotechnology Innovation Centre (IBioIC) will boost a research partnership between industrial biotech firm Scottish Bioenergy and scientists at the University of Edinburgh (pictured), to develop a large-scale process to extract C-PC from the spirulina.
Natural blue dyes are challenging to create as there are few sources of blue pigment in the natural world, and formulations are difficult and expensive to create in large quantities.
Scottish Bioenergy, which specialises in commercial production of C-PC, has been working with experts in the University’s School of Biological Sciences on collaborative projects since 2012. The partnership has been accelerated by ongoing support from Edinburgh Research & Innovation (ERI), the University’s commercialisation and industry engagement arm.
Scottish Bioenergy has recently overcome important technical obstacles and challenges linked to the scale of production.
In this latest project, funded by IBioIC’s Micro Accelerator Programme, the team will identify and optimise techniques for extracting the pigment protein, and to develop economically feasible methods for producing large volumes of C-PC. They will also engineer strains of bacteria to produce high yield and high purity C-PC.
The collaboration is one of three industrial biotech projects at the University which are backed by IBioIC Micro Accelerator funding, which are worth around £1 million in total.
Dr Alistair McCormick of the University of Edinburgh’s School of Biological Sciences, who is taking part in the project, says: “We’re pleased to be embarking on the next phase of development for this sought-after pigment protein. This is an interesting scientific and engineering challenge and we hope our results will play a significant role in meeting the demand for this valuable product.”
DC Van Alstyne, CEO of Scottish Bioenergy, says: “This award is a real boost for science in Scotland at a time when there are increasing worries about the impact of Brexit on funding of scientific projects. We are delighted that this funding will enable us to continue working with the University and ERI on developing our capability to produce high quality C-PC to meet the growing demand from food, nutraceutical and pharmaceutical industries. We are grateful for the support from IBioIC and Edinburgh Research & Innovation. The support we’ve received has been excellent and has been a significant contributing factor in our growth so far.”
Dr Lorraine Kerr, ERI’s Commercial Relations Manager, adds: “We are excited to be working with Scottish Bioenergy, who place great value on utilising academic partnerships to help them compete on a global stage. The strength of this industry partnership, and the other projects funded through IBioIC, should demonstrate the depth and quality of the University’s expertise in the industrial biotech sector that’s available to innovative companies, from SMEs to large corporates.”
Posted in Ingredients, Innovation, Research
Posted on 02 February 2017.
The global natural food colours market size is expected to reach US$2.50 billion by 2025, according to a new report by Grand View Research. Growing concerns regarding the health hazards associated with synthetic and natural identical colours is expected to drive the demand for the product over the next nine years.
The market is expected to grow on account of increasing penetration of the product in key application industries including beverages, and bakery & confectionery. In addition, the industry is expected to benefit from the stringent regulations passed for the synthetic colours leading to an increasing substitution.
High dependence on raw materials such as fruits, vegetables, and spices, coupled with substantial price fluctuations of the aforementioned products is expected to act as a major deterrent for the market growth. However, the rise in investments in research and development, to increase the production efficiency is expected to drive the demand over the forecast period.
The industry is characterized by the presence of a large number of high volume manufacturers, with a majority of them integrated across product manufacturing to distribution stages of the value chain. In addition, the companies are involved in product distribution primarily through direct distribution as well as third party distribution channels in a bid to expand their market presence.
Further key findings from the report suggest:
* The use of the product in beverages accounted for over 27% of the global volume in 2015, on account of rising demand for nutritional beverages such as fruit juices, sports drinks, carbonated soft drinks, and alcoholic drinks.
* Anthocyanin is expected to exhibit the highest growth, growing at a CAGR of over 7% from 2016 to 2025 on account of high substitution rate of the synthetic blues due to various health hazards associated
* The industry in Asia Pacific is expected to account for over 29% of the revenue market share by 2025, driven by the rapid development of food & beverage industry in the region. Growing demand for the product in developing economies of the region is likely to propel demand.
* Major players in the industry operate their business through an extensive product portfolio with a number of manufacturing and distribution facilities spread across the globe. In addition, the companies are involved in the development of advanced products with high stability in a bid to improve the share and increase the revenues.
Posted in Ingredients
Posted on 31 January 2017.
The UK’s first manufacturing facility dedicated solely to the production of gluten-free, egg and dairy free crumb systems and coatings, including batter mixes, pre-dusts and dry mix marinades, is now fully operational following a £8 million investment by food coatings firm Bowman Ingredients.
Featuring the latest production equipment and enhanced processing technology, the new plant has a total production capacity of 15,000 tonnes per annum of gluten-free, egg and dairy free coatings. The 40,000 sq ft building on the Elms Farm Industrial Estate in Bedford houses a brand new state-of-the-art manufacturing and blending plant, as well as warehousing and general office accommodation. The factory recently achieved Grade A in its first British Retail Consortium inspection.
Bowman Ingredients supplies food manufacturers worldwide with a range of gluten-free coatings for retail and foodservice products. Typical applications include coatings for convenience foods such as fish, poultry and vegetables. Gluten-free rusk is also used as a binding and textural aid in meat products, such as burgers and sausages.
Rory Bowman, chief executive of Bowman Ingredients, comments: “We have been at the forefront of innovation in gluten-free and Free From food coatings for 15 years but this investment takes us to a whole new level. We are now able to supply the volumes we need to meet increasing demand from our customers in the UK and Europe.”
He adds: “As well as expanding production, our dedicated gluten-free, egg and dairy free blending plant will allow us to develop new products, increase flexibility and improve response times. All products are manufactured to a specification of less than 5ppm (parts per million) of gluten, to ensure the highest level of brand protection for our customers.”
Major supermarkets and restaurant chains are driving the growth of the Free From sector across Europe to meet increasing consumer demand. The European gluten-free market is now estimated to be worth over Eur700 million, with analysts predicting significant growth over the next decade.
As well as being a major player in the supply of Free From crumb systems, Bowman Ingredients also produces a full range of coatings for frozen and chilled food including value added meat, poultry, fish, potato and vegetable products. The company works in partnership with food processors around the globe to develop products for major retailers and quick service restaurant chains worldwide.
Bowman Ingredients develops concepts and supplies coatings for many well-known chicken products served in market-leading quick service restaurants across the UK, Europe and Russia. With its headquarters and production facilities in the UK, the company also has manufacturing sites in South Africa, Australia and Thailand.
Posted in Ingredients, Innovation, News
Posted on 30 January 2017.
Glanbia, the global nutrition group, is in advanced discussions with Dairy Farmers of America (DFA), Michigan Milk Producers Association (MMPA) and Foremost Farms USA(Foremost Farms) to create a stand-alone joint venture to build and operate a new cheese and whey production facility in the State of Michigan in the USA. Upon completion, the plant is projected to process 8 million pounds (3.6 million litres) of milk per day. It is proposed that 50% of the joint venture will be owned by Glanbia and the 50% balance will be owned by DFA, MMPA and Foremost Farms.
As part of the proposed joint venture DFA, MMPA and Foremost Farms would supply all milk required by the plant while Glanbia will have full responsibility for all commercial, technical and operational aspects of the business. If the project proceeds as planned, commissioning of the new facility is expected to take place in the second half of 2019.
Brian Phelan, chief executive of Glanbia Nutritionals, comments: “Consistent with Glanbia’s growth strategy, this proposed venture will build on our position as the number one producer of American style cheddar cheese and simultaneously expand our global position as a supplier of advanced technology whey protein to the nutritional sector. This proposed joint venture is a strategic move by all the partners to benefit from the growing, large scale milk pool in the state of Michigan.”
Posted in Ingredients, News
Posted on 30 January 2017.
Arla Foods Ingredients has unveiled a new generation of whey hydrolysates that are set to take these ‘gold standard’ proteins into the mainstream sports nutrition market for the first time. Whey hydrolysates are premium proteins that have been finely chopped – or ‘pre-digested’ – so they are absorbed more quickly by the body than standard proteins. This ensures they get to work faster on helping the muscles recover after exercise.
Arla Foods Ingredients has led the way in hydrolysates for years, having launched Lacprodan® HYDRO.365 into the sports nutrition category in 2012. This extensively hydrolysed whey protein ingredient ensures rapid delivery of amino acids to the muscles to reduce recovery times from days to just hours. It is positioned to appeal to core sports nutrition users such as elite athletes and bodybuilders.
Now Arla Foods Ingredients has developed a portfolio of mildly hydrolysed whey protein products that are focused on delivering the benefits of hydrolysates to more consumers than ever before. The products in the range offer all the performance and recovery benefits of hydrolysates in a cost-effective format that delivers greater application flexibility, convenience and an improved flavour profile.
Targeting casual and fitness lifestyle users of sports nutrition, the products in the new range include:
- Lacprodan® HYDRO.clear – a mildly hydrolysed, acidified whey protein specially developed for crystal-clear beverages
- Lacprodan® HYDRO.milk – a mildly hydrolysed whey protein specifically designed for producing 100% whey-based milky, high protein drinks
- Lacprodan® HYDRO.gel – a mildly hydrolysed whey protein tailored for use in protein gels
- Lacprodan® HYDRO.power – a mildly hydrolysed whey protein perfected for use in powder shake applications.
Peter Schouw Andersen, Head of Science & Sales Development at Arla Foods Ingredients, says: “Life’s too short for slow proteins, and today’s active consumers want sports nutrition products that deliver enhanced performance and recovery benefits quickly. With these next-generation whey protein hydrolysates, it is now much easier for companies to create sports nutrition products that are highly effective, convenient to consume, competitively priced, and which taste good.”
He continues: “More and more active consumers are discovering the benefits of using sports nutrition products to help them optimise their workout programmes. This means the category is quickly becoming mainstream. Our new range of whey protein hydrolysates offers a straightforward way for brands to create differentiated products that deliver the benefits these consumers want.”
According to Euromonitor, the global sports nutrition market will be worth $17.5 billion in 2020, compared with $10.8 billion 2015 and $6.7 billion in 2010.
Any claimed health benefits should be verified for compliance before being used in the labelling or promotion of food and beverage products intended for the end consumer.
Posted in Ingredients, Innovation
Posted on 30 January 2017.
Crumb coating innovator and full service provider Crisp Sensation has announced several key appointments that signal the company’s successful growth and expansion plans for markets around the world.
Kees van Doorn – As Crisp Sensation’s R&D Director since the beginning, Kees van Doorn has been deeply involved in the development of the company’s unique technology. In his new post as Director Supply Chain, he will shift his attention to the global supply chain and provide support and guidance for the increasing numbers of Crisp Sensation licensees preparing for market launches.
Christien van Beusekom – will succeed Kees van Doorn as Crisp Sensation’s Chief Technical Officer. She holds a PhD in Pharmacy and has a wealth of R&D experience gained at FrieslandCampina, a major player in global dairy products industry. In her new position, Christien van Beusekom will help foster further technological improvements at Crisp Sensation to meet the requirements of today’s marketplace as well as the company’s licensees.
Henk Spoon – With vast food industry experience gained in senior management roles at companies including P&G and Findus, Henk Spoon has been appointed as Crisp Sensation’s new Chief Marketing Officer. Henk Spoon’s expertise in marketing and consultancy will provide new consumer insights that will enable Crisp Sensation and its licensees to realise exciting new market opportunities that respond to the needs of consumers around the world.
Andries Raven – Crisp Sensation’s final new appointment will see Andries Raven become the company’s Director of Sales for Europe & the Americas. Having previously been CEO of Vleems Food BV, one of Crisp Sensation’s licensees, Andries Raven has first-hand knowledge of the brand’s possibilities. He will now use his extensive commercial and international food industry experience to oversee collaborations with Crisp Sensation licensees across Europe and the Americas.
All appointments are effective as of January 1st, 2017. For more information, please visit http://www.crispsensation.com.
Pictured from left to right: Henk Spoon, Christien van Beusekom and Andries Raven.
Posted in Appointments, Ingredients, Innovation
Posted on 26 January 2017.
Ornua, Ireland’s largest exporter of Irish dairy products, has signed an agreement to acquire F.J. Need (Foods) Ltd, a cheese ingredients company based at Cheshire in England, for an undisclosed sum. Established over 40 years ago, the family run cheese company includes a well-invested cheese cutting, grating and slicing facility, two cheese brands and a distribution fleet. The acquisition is central to Ornua’s strategy of further strengthening its core businesses in Germany, North America and the UK. F.J. Need’s strong competences will also strengthen Ornua’s UK business’s capabilities in the post Brexit environment. Completion of the acquisition is subject to UK competition approval.
F.J. Need supplies a comprehensive range of British and Irish cheese ingredients to the foodservice and food manufacturing sectors. Ornua has been a supplier of high quality Irish cheese to F.J. Need for many years and the acquisition will strengthen this important supply channel. F.J. Need’s cheese production facility currently produces 16,000 tonnes per annum. Ornua believes that there is significant potential to expand this capacity to take advantage of the rapidly growing foodservice market for cheese ingredients both in the UK and in international markets. This potential for expansion into new sectors, including leveraging Ornua’s existing export routes to market, is a key benefit identified by Ornua in concluding the transaction.
Kevin Lane, chief executive of Ornua.
Kevin Lane, chief executive of Ornua, says: “This acquisition will be another important milestone in Ornua’s growth as a global supplier of quality dairy products. We are buying an excellent family dairy business which allows us to significantly strengthen our presence in the UK ingredients sector. The complementary nature of our customer bases and the potential to further scale the business makes this a strong fit for Ornua.”
The F.J. Need acquisition will be the latest in a series of significant investments by Ornua, targeting new routes to market for Irish dairy products. The last two years has seen Ornua invest in acquisitions and significant capital expenditure in Africa, China, Germany, Ireland, Saudi Arabia, Spain, the UK and the US. It comes soon after the recent acquisition of US powder ingredient business CoreFX.
Posted in Ingredients, News
Posted on 25 January 2017.
Vegan, high-protein and organic, combined with convenience and enjoyment: this mix of top trends has been translated by SternLife, the functional food specialist, into attractive new ideas for health product suppliers as well as for drugstore chains and private labels. At this year’s BioFach exhibition in Nuremberg, the full-service provider for functional foods to the private label sector will present its novel products to the specialist public on Stand 9-435 in Hall 9.
Vegan organic bars: purely irresistible!
Organically grown dates are the foundation of the new functional bars which SternLife offers in two flavours: cocoa with the superfood hempseed, and spicy lemon with ginger and chili. Benefitting from the natural, mild sweetness of the dates, the bar is an attractive healthy snack for a wide target group. It’s protein content of 20 percent and a high proportion of dietary fibres make it ideal for athletes and persons who casually enjoy active sports – before, during and after training. This innovative product offers additional value-added potential to for example sports nutrition manufacturers. The vegan bar is free from gluten, soy or lactose and has a balanced amino acid profile. Rice, peas and hempseed serve as sources of protein; they complement each other ideally and in combination supply all required essential amino acids.
Vegan organic shake with a high protein content
SternLife’s vegan protein shake enables manufacturers and retailers to offer a product that appeals specifically to active young people. The nutritious shake with 55 percent protein and a balanced amino acid profile derived from rice, peas and hemp as well as sunflower seeds helps to build up and maintain muscle mass. It also promotes regeneration after training. A further plus is its antioxidative and vitalizing effect, as the shake contains valuable vitamins, minerals, trace elements and secondary plant metabolites – along with a high nutrient density. Fruit and vegetable powders, and above all superfoods like wheatgrass and aronia and goji berries, make it naturally rich in potassium, iron, vitamin C, folic acid and vitamin A. SternLife will present the vegan organic protein shake in three flavours: “Red” with super-berries, “Green” with green superfood, and “Brown” with cocoa and coconut. Coconut sugar adds mild sweetness. The instantized shake is free from gluten, soy or lactose, is easy to prepare and has the further advantage of a relatively low calorie content.
Brand extensions with vegan protein porridge
The new organic protein porridge will enable brand suppliers to add a versatile vegan trend product to their range. The powder mix consisting of wholemeal rolled oats and magnesium-rich amaranth contains 20 percent protein from oats, peas and sunflower seeds. With its high level of dietary fibres and pleasant apple-and-cinnamon flavour, the organic porridge makes an ideal breakfast with a long-lasting satisfying effect. The purely vegetable powder only has to be mixed with hot water, making it a perfect quick meal in the office. Next to vegans, manufacturers will be able to position the protein porridge to persons with lactose intolerance and exploit other marketing possibilities.
New bakery mix for organic vegan, gluten-free protein bread
For breakfast, for an evening meal or to take to work: the new SternLife bakery bread mix gives a boost to strong brands and private labels. The organic vegan bakery mix gives a fluffy loaf with a high protein and dietary fibre content but a low level of carbohydrate. It is also gluten-free, which is the exception rather than the rule with protein bread. With its unique nutrient profile, the protein bakery mix meets the needs and wishes of a wide array of target groups. It can be marketed to vegans and vegetarians, but also to athletes and consumers who attach importance to a low-carb diet. And the organic protein bread is perfect for sensitive persons, too, since it contains neither gluten nor lactose.
SternLife’s new organic vegan products enable suppliers of sports nutrition and dietetic products, druggists and food retailers to launch a demand-oriented range under their own brands. They allow to capture new target groups and generate additional turnover. The ready-made product concepts can be expanded and tweaked individually. It is no problem to develop a complete vegan range with trend products in individual flavours. From the original idea through product development to the finished product, SternLife offers its customers all the necessary services from a single source.
Posted in Conferences & Exhibitions, Ingredients, Innovation
Posted on 23 January 2017.
The RSPO has published its 2016 RSPO Impact Report, providing a detailed look at RSPO’s sustainability efforts and outcomes from the past year. Over the years, the RSPO’s focus has remained constant: transforming the market to make sustainable palm oil the norm. To ensure the vision is achieved, the RSPO vigilantly monitors the impact of RSPO on the 3 pillars of sustainability, People, Planet and Profit.
Here are a few highlights from the 2016 RSPO Impact Report:
● High Conservation Area: As of 30 June 2016, the total High Conservation Value area set aside within RSPO Certified concessions amounts to 157,115 ha, an increase of 9% from the last reporting period. That is an area of forest and indigenous communities lands equal to the size of more than 200,000 soccer fields now set aside for conservation.
● Paraquat: At least 40 RSPO growers have phased out paraquat, and at least 33 also have a policy banning, or have already phased out, WHO category 1a and 1b pesticides.
● Resolution of grievances: Out of the 63 complaint cases since 2009, 41 have either been closed or are closed for monitoring.
● Support to smallholders: Since 2013, the RSPO has been running a Smallholder Support Fund (RSSF) aimed at improving access to RSPO certification, promoting sustainable agricultural practices and increasing production of Certified Sustainable Palm Oil (CSPO). RSPO has certified 109,415 smallholders (individual and schemed) in the last reporting period.
Together with monitoring the RSPO impacts, the report identifies areas of contribution and opportunity for support by the RSPO to the 17 Sustainable Development Goals (SDGs) launched by United Nations in 2015. The RSPO, through its actions, is already working in supporting five of the SDGs: zero hunger, clean water and sanitation, decent work and economic growth, responsible consumption and production, and life on land. The RSPO continues to support and further integrate the other SDGs into RSPO standards and activities.
The report also includes data from several industries that have committed to 100% CSPO in many European countries, and as of the reporting period Germany, France, the Netherlands and the UK have all made significant progress towards reaching their targets.
“RSPO recognises that oil palm cultivation has been linked as one of the major causes of deforestation across the globe. However, with the mandatory assessment becoming part of the RSPO new planting procedure, our members have been able to increase the HCV certified areas. This practice hence eliminates the loss of forests with outstanding and critical importance due to their environmental, socio-economic, cultural, biodiversity and landscape value,” says Darrel Webber, CEO of the RSPO. He adds: “the most important priority in the sustainable palm oil sector is to continue to help shape government and global policy to strike the right balance between the need for development and environmental protection globally”
To further strengthen its global engagement with the largest consumer and producer markets, the RSPO has in the last year set up additional offices in China and Latin America and now has representatives in India, Thailand and the USA.
Posted in CSR, Environment, Ingredients, Reports, Sustainability
Posted on 17 January 2017.
DuPont Nutrition & Health is to increase in its manufacturing capacity in Europe. The company will invest $60 million expanding three cultures production sites in the region as a response to increasing demand for frozen and freeze-dried starter cultures from the global yogurt, fresh fermented and cheese markets. DuPont Nutrition & Health announced major expansion plans for its probiotics production facilities located in the United States in November 2016.
“These initiatives for European cultures plants will further increase our ability to serve the growing global dairy market,” says Matthias Heinzel, president of DuPont Nutrition & Health. “This additional capacity in cultures ensures that we maintain our recognized reputation for excellent stability and performance by leading customers around the world. Our investment will enable us to support their growth and geographic expansion.”
The European investments will be at the DuPont Nutrition &Health plants in Sassenage and Epernon, France, and Niebüll, Germany. The first phase of the plan will be commissioned in 2017 with an investment in the Sassenage plant. Part of this project will be the increase of fermentation capacity, biomass separation as well as freeze-drying capacity. This will result in an increased production capacity for freeze-dried cultures by the end of 2018.
Frozen cultures production capacity will be increased by investment in the Niebüll and Epernon plants. At Niebüll, some investment has been made already in a new pelletizer and further investment will be made to expand ultra-cold storage (-55°C) to increase supply of frozen cultures. In Epernon, the plan is to leverage the existing fermentation capacity by investing in a new fermenter.
“The global dairy industry is expected to grow in the next five years driven by the higher consumption of fresh dairy products especially in Asia, as well as by the increased demand for cheese and cheese products for the food service industry. The investments in both freeze-dried and frozen pellets cultures format will reinforce DuPont Nutrition & Health’s leading position to serve and anticipate the needs of the global yogurt, fresh fermented and cheese industry,” says John Rea, DuPont Nutrition & Health probiotics, cultures and food protection leader.
For further information visit www.food.dupont.com.
Posted in Ingredients
Posted on 13 January 2017.
Recent global trends in health and wellness have had a significant impact on the food industry, and the dairy market is no exception. Consumers are increasingly looking for healthier food products and search for ways to decrease their sugar intake, which has fueled consumer interest in low and natural sugar dairy products. Skepticism towards low-fat products is growing, with consumers realizing that many low-fat yogurts contain a high amount of added sugar. Dairy manufacturers therefore need to find innovative solutions to respond to customer needs.
Consumers are not only concerned with the health impact of sugar intake, but also the safety and taste implications that artificial sweeteners – used to decrease the sugar content – can have when compared to full-sugar options. As most people like sweet, indulgent products, it is a challenge for yogurt producers to reduce sugar levels in yogurt and yogurt drinks whilst retaining the same taste.
Another key consideration is shelf life – especially in the case of yogurt drinks. Consistent freshness of a product, even when it cannot be stored in a refrigerator, is key to market success. At room temperature, a standard yogurt culture will develop acidity that will change the flavor and also increase decantation, as the layers of liquid will have an increased chance of separation. Therefore, yogurt drinks require stability to stay fresh and tasty, regardless of the storage conditions. This means that the culture used in the fermentation process needs to have limited post-acidification at room temperature.
Sugar Reduction Solutions
Choosing the right ingredients helps yogurt producers to overcome technical challenges and meet customer requirements for reduced-sugar drinkable or even spoonable yogurts that remain fresh, tasty and can still be consumed ‘on the go’.
Sugar lactose is the main carbohydrate in milk and has a low relative sweetness compared to sucrose. By using DSM’s Maxilact® lactase enzyme, the sweetness of lactose can be doubled, but in a natural way. In fact, lactase breaks down lactose into more easily digested and sweeter forms of sugar: glucose and galactose. These components have a higher relative sweetness than lactose and create a sweetness which is very similar to sucrose. Lactase (also present in the human body) enables sugar to be reduced by up to 20%, without adding other ingredients. A further reduction of up to 50% is possible with the use of other natural sweeteners. Maxilact® provides a superior sweetness quality, as the profile obtained by using DSM’s solution balances out the otherwise lingering taste of high-intensity sweeteners. This technology improves product stability over shelf life and is very easy to integrate into any production process. It is suitable for organic dairy production and is globally approved and recognized.
To offset any textual challenges while reducing sugar in dairy, DSM’s Delvo®Yog FVV-122 is the perfect fit. These innovative yogurt cultures allow for the production of high-quality yogurt with a creamy texture and mouthfeel, and a mild stable flavor. The culture demonstrates a very low post-acidifying profile during the fermentation process, compared with standard cultures available on the market. This performance offers flexibility in the cooling process, meaning the quality will not be affected by a long storage time before filling. It also shows low post-acidification during shelf life, even in challenging storage conditions, for example 20 C.
The culture’s superior texture performance when used together with Maxilact® allows the maintenance of firm texture and mouthfeel in reduced-sugar recipes. There is no need for stabilizers or to compensate for potential texture loss due to the lower dry matter. This optimizes dairy manufacturers’ recipe costs and enables them to offer clean label products.
Healthy and Convenient Yogurts With a Sweet Taste
Yogurt is the ideal format for dairy producers who aim to create a reduced-sugar end product that consumers will enjoy and that will remain competitive in the market. The use of a unique combination of enzymes and cultures can reduce sugar content, whilst offering a more stable end product with increased shelf life.
This means dairy producers can gain a competitive advantage and meet the demands of the growing number of consumers looking for great tasting reduced-sugar yogurt. For more information on DSM’s wide range of solutions for dairy, please visit: www.dsm.com/food.
Posted in Ingredients, Innovation
Posted on 12 January 2017.
Ornua’s UK-based nutritional ingredients business, Ornua Nutrition Ingredients (ONI), and EasiYo, the homemade, fresh yogurt brand from New Zealand, have entered into a supply partnership. This will see ONI utilise a new, purpose-built, production facility at its headquarters in Leek in the UK, to blend and pack high-quality, Irish, dairy powders into the full range of EasiYo natural and flavoured yogurt mixes for the UK and European markets. This will be the first time that EasiYo has been produced outside of New Zealand, and marks a major step forward in the brand’s international development.
EasiYo’s taste, thick texture and healthy goodness has made it one of the world’s best-selling brands of homemade yogurt. Today it has a strong consumer following in Australia, New Zealand and the Far East with ambitious plans to increase its presence in its largest market, the UK and Continental Europe, with a major business development and marketing drive to increase its distribution and sales.
Alastair Jackson, Managing Director of Ornua Nutrition Ingredients.
Central to this will be an initial five year ‘end-to-end’ partnership between ONI and EasiYo that has seen a joint investment of c. €850,000 to establish a new, dedicated, blending facility at Leek incorporating new, high-speed, sachet-packing lines.
Alastair Jackson, Managing Director of Ornua Nutrition Ingredients, comments: “We are delighted to be working in partnership with EasiYo on its exciting growth strategy and believe that our new state-of-the art facility here in Leek, together with our expertise in blending, packing and sourcing of high-quality ingredients, will provide strong support for its expansion in the UK and European marketplace. Ornua’s strategic objective is to develop opportunities for the export of Irish dairy products and this important partnership with EasiYo demonstrates that we are making strong progress in developing added value routes to market for high-quality, grass-fed Irish milk products.”
ONI’s headquarters at Leek in the UK.
Brian Dewar, CEO at EasiYo Products, says: “We’re delighted to be working with Ornua Nutrition Ingredients as our UK and European supply partner. The UK and EU markets represent a multi-million euro opportunity for us to capitalise on the growing consumer trend of making fresh, wholesome, food at home. Moving manufacture and supply closer to our key accounts means we can respond to our customers’ needs faster, while significantly improving our environmental footprint. With so many similarities between Ornua Nutrition Ingredients and EasiYo, this partnership was a natural fit for our business.”
Ornua Nutrition Ingredients is part of the Ornua Group’s Ingredients division. It supplies a comprehensive range of high-quality nutrition ingredients to the UK, European and global food industry, leveraging an unrivalled expertise in the blending and supply of dairy powders, alongside a range of other functional nutrition ingredients. It is focused on delivering sourcing, blending, innovation and packing excellence to its customers, which range from leading blue chip FMCG brands to small entrepreneurial nutrition brand owners. Its core focus is on serving five key sectors: Dairy Ingredients; Bakery; Breakfast Cereals; Health & Wellbeing and Sports Nutrition. For more information visit www.ornuanutrition.co.uk.
Posted in Ingredients
Posted on 10 January 2017.
The global dairy ingredients market size is expected to reach US$86.97 billion by 2024, according to a new report by Grand View Research.The rising demand for dairy products in emerging markets including China and India as a result of product innovation by companies including Nestlé is expected to promote usage of milk powder as a functional ingredient. Rising importance of frozen bakery goods as a result of new product launches by companies including ABF is expected to promote the use of milk powder further over the forecast period.
Infant formula is projected to witness revenue growth at a CAGR of 4.8% from 2016 to 2024. The emergence of China and India as a major hub for manufacturing baby products on account of increasing birth rates on a domestic level is expected to promote market demand over the projected period.
Further key findings from the report suggest:
* Buttermilk powder is projected to foresee volume growth at a CAGR of 3.5% from 2016 to 2024 owing to its increasing use in batter or breading, chocolates and processed cheese.
* The global demand for permeate powder or dried permeate demand was 208.6 kilo tons in 2015. The product is manufactured after ultrafiltration of milk to extract protein and fat which is used extensively as a functional additive for the production of beverages, seasonings, confectionery, soups, sauces, desserts, and baked goods.
* Sports & clinical nutrition is expected to foresee fastest volume growth at a CAGR of 4.3% from 2016 to 2024 on account of rising importance of weight management and maintaining healthy lifestyle among sports professionals and working professionals.
* Asia Pacific is projected to witness volume growth at a CAGR of 4% from 2016 to 2024. Rising disposable income of consumers in emerging markets including China, Thailand, Bangladesh, Indonesia, and Malaysia is expected to promote the consumption of food & beverage products and thus likely to augment dairy ingredients market growth.
* Major dairy ingredients manufacturers include Fonterra, Dairy Farmers of America, Arla Foods, Volac International, Friesland Campina, and Glanbia where companies are focusing on product innovation and manufacturing capacity expansion to increase their presence in the global market.
* In June 2016, Arla Foods Ingredients established a new production unit in Denmark. The facility can produce 4,000 tons of high-quality whey and casein hydrolysates annually.
Posted in Ingredients
Posted on 09 January 2017.
Crunchy biscuits, filled doughnuts with visually outstanding glazing, extraordinary pralines and chocolate creations as well as natural fruit and vegetable gums: These are the Multi-Sensory Experiences® visitors can enjoy at the Doehler stand at ProSweets 2017 – in a natural way! In line with the company motto “We bring ideas to life.”, Doehler presents comprehensive natural ingredients, ingredient systems, integrated solutions and inspirations for outstanding confectionery and baked goods. All product innovations incorporate naturalness, “Multi-Sensory Experiences®” and “Nutritional Excellence”. Thus, Doehler presents a multitude of product concepts that offer natural and healthy added value thanks to their exclusive use of plant-based ingredients while also unveiling pure indulgence. As a producer with its own processing facilities for natural raw materials, Doehler offers an extensive portfolio of natural ingredients, including natural flavours, natural colours, health & nutrition ingredients, cereal ingredients, dairy and dairy-free ingredients, speciality ingredients, dry ingredients, fruit & vegetable ingredients and ingredient systems for all product applications, which will also be presented at ProSweets.
Nothing puts a magical sparkle in children’s eyes faster that sweets, gummy bears and creamy chocolates! But the times when confectionery should be more colourful, sweeter and flashier have passed. Consumers, and parents in particular, place more and more importance on naturalness, even with pure indulgence products, and desire ingredients that are still as natural as possible and have only undergone few and particularly gentle processing steps. At ProSweets, Doehler will present a broad range of natural ingredients and versatile product ideas for confectionery and baked goods that not only taste great but are also made exclusively of natural ingredients. The diverse range includes tender chocolate creations with ginger or strawberry crunches to fine pralines with a flavourful raspberry-mascarpone filling or with whole, freeze-dried blueberries.
For these unusual concepts, the company relies on its high-quality portfolio of natural colours and natural flavours, juice concentrates, purees and fruit pieces. Especially the extraordinary range of dry ingredients that is exclusively produced from the best natural raw materials such as fruits and vegetables opens up innovative and particularly natural world of indulgence. Thanks to extremely gentle freeze drying, shape and colour of the raw materials are optimally retained. Thus, the fruits as a whole, as slices, small pieces or as powder and fruit granulates not only provide a feast for the taste buds and the eyes, but also give tender melting chocolates and pralines and many other confectionery products an extra crispy crunch.
Less sugar – Great indulgence!
Like in all food and beverage sectors, “sugar reduction”, or the reduction of refined sugar, is also one of the most important issues in the confectionery and baked goods industry. According to a survey carried out by Doehler Sensory & Consumer Science, more than two-thirds of consumers consider the statement “reduced sugar” important. At ProSweets, Doehler presents a comprehensive series of product concepts that impress with an ideal sweetness profile while containing less sugar. The focus of the trade fair will be on baked goods with reduced-sugar fruit preparations and sweetening components used as a sugar substitute for crunchy biscuits.
Multi-Sensory Experiences® for confectionery and baked goods
Refreshing fruit gums with cooling effect, chocolate bars with three types of exclusive chocolates, chocolate-coated fruits with intense flavours and cola-flavoured biscuits: At Doehler’s trade fair stand, visitors can discover a multitude of product inspirations that truly open up multi-sensory experiences – hence, products that are not only a treat for the taste buds, but also tickle all the other senses.
Doehler creates excellent Multi-Sensory Experiences® by using natural, luminous colours and innovative coating systems for a brilliant look and extra bite in confectionery. The spectrum of natural colours ranges from white, yellow, orange, red, brown and purple to green and blue in bright to subtle shades. Natural dry ingredients made from fruit also create a special sensory experience: They are characterised by an authentic taste and crunchy mouthfeel. Furthermore, Doehler creates unique Multi-Sensory Experiences® that also contribute to more “healthy” confectionery by using combinations of fruit and vegetable ingredients or innovative flavours such as cooling-effect flavours.
For further information contact Döhler GmbH:
Posted in Conferences & Exhibitions, Ingredients, Innovation
Posted on 06 January 2017.
2016 was a record year for Muntons Flamborough maltings, breaking through the 100,000-tonne barrier for the first time. 102,922 tonnes of malt were produced at the Yorkshire plant, a proud achievement for the maltings team.
When the plant was first built at Bridlington in 1964, it had a capacity of just 45,000 tonnes and was ideally situated to serve the needs of the UK’s northern breweries and the Scottish distilleries. Investment in the 1990’s in two planned phases lifted Bridlington’s capacity to 84,000 tonnes, still some way off the 100,000-tonne barrier.
Subsequent investments have been targeted towards working smarter; allowing greater throughput and improved levels of malt quality and it has been these minor yet important changes that have seen output increase to today’s record level.
Guy Newsam, Muntons, General Manager Malt Production, says: “In 2016 the maltings at Bridlington made a total of 102,922 tonnes of malt, which is a new high for the plant and is the result of great teamwork.” He continues: “We have continued to invest in keeping the maltings at the forefront of modern malting technology, which, coupled with the team capitalising on opportunities new barley varieties offer, has meant we have surpassed previous production output levels, whilst maintaining our key focus on our customers’ quality needs.”
In addition to their Flamborough maltings at Bridlington, Muntons also produce malt in Stowmarket, Suffolk. Here they also saw record output from their Cedars maltings making this a record year all round with a combined output of over 194,000 tonnes of malt within their group.
Posted in Ingredients
Posted on 05 January 2017.
One of the key growth areas in the snacks category in recent years has been fruit-based snacks. Their share of global tracked snack launch activity recorded by Innova Market Insights has more than doubled from less than 8% to nearly 18%, over the past five years. This makes it the number three snacks sub-category overall after savory/salty snacks and snack nuts/seeds.
“The market is now very diverse,” notes Lu Ann Williams, Director of Innovation at Innova Market Insights. “But it can generally cover a number of categories, led by dried snacking fruit, fruit bars and processed fruit snacks. There is ongoing activity in emphasizing the snack positioning of fruit products, with more user friendly packaging such as resealable stand-up pouches and small pots and trays, making them more suitable for anytime snacking. There has also been growth in the availability of multi-packs of individual snacks.”
As the market has developed, it has seen the rising popularity of fruit and nut mixes, often featuring more unusual and exotic varieties of both. So-called superfruits are strongly in evidence, varying from the relatively established, such as cranberries, to the less well-known, such as goji and açai. Value is also being added with the use of other ingredients and flavorings, including indulgent favorites such as chocolate, healthy additions such as yogurt and on trend options, such as coconut.
The intrinsically healthy image of fruit has also helped to drive the market forward. Nearly half of launches tracked in the 12 months to the end of September 2016 were positioned on a health platform of some kind, rising to over 85% in North America. Recent interest in clean labeling and free from products has generally been relatively easy to target in a sub-category with an existing natural image. Over a quarter of launches used a natural and/or no additives or preservatives positioning, rising to over 36%, if organic claims are also included.
Interest in GMO-free claims has also risen sharply in recent years and they are now used on about 8% of global launches, up from 3.5% five years ago. North America has been leading this trend, with a massive 38% of launches claiming to be non-GMO, up from just 12% five years previously. This illustrates the response to rising levels of consumer concern around this issue.
Other health claims of ongoing interest include fiber content, used for over 11% of global launches in the 12 months to the end of September 2016, and sugar content (no added sugar, low sugar and sugar free) with over 10%. For more information about Innova Market Insights, please visit www.innovadatabase.com.
Posted in Ingredients, Innovation, New Product Development
Posted on 05 January 2017.
Salt of the Earth has appointed David Hart as Business Unit Director. He will report to the CEO and be responsible for global business of Mediterranean Umami, an all-natural sodium reduction solution.
“We are excited to have David join our team,” says Dovik Tal, CEO for Salt of the Earth. “His extensive experience, especially at the nexus of food and health, is a significant addition of capabilities that will drive the growth of our Mediterranean Umami business around the world.”
Hart has more than 12 years of international experience in food, functional food and health ingredients markets. He has held commercial positions in the industry since 2004, including at multinationals LycoRed and Frutarom. In his most recent position, he served as Vice President of Marketing at Qualitas Health; responsible for the creation of global sales and marketing infrastructure for Almega PL, an award-winning, plant-based omega-3 ingredient. Hart holds an M.Sc. in Agricultural and Resource Economics from University of California, Davis.
“Mediterranean Umami is an ‘on-trend’ sodium-reduction solution for the food industry, and a great example of Israeli innovation,” notes Hart. “In addition to its outstanding organoleptic properties, Mediterranean Umami is an all-natural ingredient that enables a clean label in food products. Given regulatory requirements in many countries, food manufacturers are searching for technologies to effectively reduce sodium and enhance umami flavor. It is an honor to join one of the pioneers of the Israeli food industry, and I look forward to contributing to the success of Mediterranean Umami and Salt of the Earth.”
The World Health Organization has issued guidelines for reducing salt intake to less than 5 grams/day (less than 2,000 mg sodium / day), from the current levels of 9-12 grams/day. Per the WHO, reducing salt intake has been identified as one of the most cost-effective measures countries can take to improve population health outcomes as salt intake of less than 5 grams/day for adults helps to reduce blood pressure and risk of cardiovascular disease, stroke and coronary heart attack. The governments of the UK, Israel and the US are among those who have issued regulations regarding sodium-reduction in foods. Given this public health need and regulatory trend, Salt of the Earth has invested significantly in technologies for sodium reduction.
Posted in Appointments, Ingredients
Posted on 04 January 2017.
Barry Callebaut, the world’s leading manufacturer of high quality chocolate and cocoa products, has successfully closed the acquisition of the chocolate production facility from Mondelēz International in Halle, Belgium, as announced on September 15, 2016. This follows the completion of works council consultations and closing conditions.
The factory in Halle, which is being integrated into Barry Callebaut’s global manufacturing network, will expand the company’s production capacity for quality Belgian chocolate and fillings. The transaction also includes a long-term agreement for the supply of an additional 30,000 tonnes of liquid chocolate per year to Mondelēz International, which will start in early 2017.
Posted in Ingredients, News
Posted on 04 January 2017.
Children consume half the daily recommended sugar intake before the morning school bell rings, according to Public Health England (PHE). Children in England consume more than 11g of sugar at breakfast time alone, almost 3 sugar cubes. The recommended daily maximum is no more than 5 cubes of sugar for 4 to 6 year olds and no more than 6 cubes for 7 to 10 year olds per day. By the end of the day children have consumed more than 3 times these recommendations.
A survey conducted for PHE’s Change4Life campaign found that parents are unsure what makes up a healthy breakfast for their children. It found that of those parents whose child was consuming the equivalent of 3 or more sugar cubes in their breakfast, over 8 in 10 parents (84%) considered their child’s breakfast as healthy.
Some of the main sources of sugar at breakfast time include sugary cereals, drinks and spreads. Away from the breakfast table children are also consuming too much sugar, saturated fat and salt in items such as confectionery, biscuits, muffins, pastries and soft drinks These all contribute to an unhealthy diet.
PHE’s new Change4Life campaign urges parents to Be Food Smart and take more control of their children’s diets. A new Be Food Smart app has been developed to highlight just how much sugar, saturated fat and salt can be found in everyday food and drink that their children consume.
The free app helps and encourages families to choose healthier options and works by scanning the barcode of products allowing parents to compare brands, and features food detective activities for children and mini missions the whole family can enjoy.
Dr Alison Tedstone, chief nutritionist, Public Health England, says: “Children have far too much sugar, and a lot of it is before their first lesson of the day. It’s crucial for children to have a healthy breakfast, but we know the mornings in a busy household can be fraught. That’s why we’ve developed our Be Food Smart App, taking some of the pressure off parents and helping them to choose healthier food and drink options for their children.”
The campaign also helps parents identify the health harms of children eating and drinking too much sugar, saturated fat and salt, including becoming overweight or obese and developing tooth decay. Recent reports show that childhood obesity in England has reached alarming rates. More than 1 in 5 children start primary school overweight or obese, rising to more than a third by the time they leave.
Sara Stanner, Science Director at the British Nutrition Foundation, says: “When analysing a number of breakfasts from families across England, we were concerned to see the high amount of free sugars and low amount of fibre in many of these. We know a healthy breakfast can make an important contribution to children’s vitamin and mineral intakes and its consumption has been linked to many positive health outcomes. There are plenty of healthier options available so we need campaigns like Change4Life to help busy parents make the right choices for their families.”
PHE is currently working with retailers, food manufacturers and other organisations in the food industry to reduce the amount of sugar by 20% contained in products children consume. Eight in 10 parents (81%) surveyed support this action and believe food manufacturers have a responsibility to reduce sugar in their products.
Posted in Ingredients, Nutrition, Research
Posted on 19 December 2016.
McCormick & Company, the US-based global spices, seasoning mixes and condiments specialist, has completed its €120 million acquisition of Enrico Giotti, a leading Italian flavours manufacturer based in Florence, Italy. Giotti is well known in the industry for its innovative beverage, sweet, savoury and dairy flavour applications. Annual sales are approximately €53 million and are expected to grow at a mid-to-high single digit rate for the next several years.
The acquisition of Giotti adds greater scale to McCormick’s already substantial industrial business in the Europe, Middle East and Africa region while expanding the breadth of McCormick’s value-added flavour solutions.
The purchase price of €120 million is approximately 12 times EBITDA (earnings before interest, tax, depreciation and amortization). After absorbing transaction, integration and financing costs in 2017, the acquisition is expected to be fully accretive to EPS in 2018.
Posted in Ingredients, News
Posted on 19 December 2016.
As many as 73% of consumers are happy to pay a higher retail price for a food or drink product made with ingredients they recognise and trust, according to new research. In a survey of 1,300 consumers across Europe, North America and Asia-Pacific, commissioned by specialist PR agency Ingredient Communications, more than half of respondents (52%) said they would spend over 10% more on a food or drink product that contained ingredients they recognised and trusted. Meanwhile, nearly a fifth (18%) said they would pay 75% or more extra.
In addition, overall, more than three quarters of respondents (76%) said they would be more likely to buy a product that contained ingredients they recognised and trusted.
The findings of the survey, which was conducted by leading online market researchers Surveygoo, underline the growing importance of clean and clear labelling and the use of ingredients that are familiar to consumers. They also suggest that there is a significant opportunity to harness the potential of co-branding between food and beverage manufacturers and their ingredients suppliers.
Richard Clarke, Director of Ingredient Communications, says: “Co-branding of ingredients in the food and beverage industry is still fairly unusual, and yet our survey suggests it would resonate with many consumers. We have seen the power of the ‘Intel Inside’ concept in the home computer market. If it works for selling laptops, then why not food and drink? Co-branding can develop consumer trust and provide a clear signpost for differentiation, which can be converted into higher spend, loyalty and repeat purchases.”
He adds: “Marketing finished products that contain ‘branded’ ingredients that consumers recognise could be key to commanding a substantial price premium in-store. One barrier to co-branding is a perception among food and beverage companies that it reduces their ability to shop around among suppliers of raw materials to achieve the best price. However, with consumers willing to pay such large price premiums for products made with ingredients they know, this factor might easily be offset by increased sales and profits.”
Consumers in the US were willing to pay the highest prices – with 44% stating that they would pay 75% or more extra for ingredients they recognised and trusted. This was followed by consumers in India (32%), the Philippines (29%) and Malaysia (26%), indicating a strong preference for recognisable ingredients among consumers in Asia.
Neil Cary, Founder of Surveygoo Market Research Consultancy, says: “Our survey reveals significant convergence in the way consumers across the globe share similar priorities in sourcing and consuming high quality foods. However, there are also key differences between markets. Willingness to pay more for recognisable ingredients is strongest in the US, highlighting the importance of clean and clear labelling in the American market. Asian consumers also put a very high value on the quality of their food and are willing to pay a premium for the best ingredients, even though average incomes are lower.”
The survey found recognition of ingredients to be one of the biggest drivers of product choice, with more than half of respondents (52%) considering it to be an important factor. This was comparable with an ability to see nutrition information on-pack (considered important by 53%) and acceptability of price (55%).
An ability to recognise ingredients by name was rated more important than both an ability to tell that a product was high quality (selected by 32%) and taste (50%).
 Survey of 1,300 consumers (500 in the UK, 200 in India, 50 in the US, 100 in Malaysia, 50 in Australia, 50 in Canada, 50 in New Zealand, 200 in the Philippines, 100 in Singapore) conducted between 19 and 26 October 2016
Posted in Ingredients, Marketing, Research
Posted on 19 December 2016.
Archer Daniels Midland Company, one of the world’s largest agricultural processors and food ingredient providers, will significantly expand overall grind and finishing capacity for sweeteners and starches at its corn wet mill facilities in Turkey and Bulgaria.
US-based ADM acquired full ownership of corn wet mills in Adana, Turkey, and Razgrad, Bulgaria, along with a 50% ownership stake in a corn wet mill in Szabadegyháza, Hungary, in November 2015, and has worked since then to achieve a smooth integration into the company’s global corn business. The plants produce a complete range of starch products, including liquid sweeteners, native and modified starches, crystalline fructose and dextrose.
In June 2016, ADM also completed the acquisition of a Casablanca, Morocco-based corn wet mill.
“We continue to see substantial opportunities for starch-based ingredients in Europe and Middle East markets, and, with these expansions, ADM will be well positioned to meet growing customer demand across the region,” says Pierre Duprat, president of ADM Europe, Middle East and Africa. “By increasing production capacity and expanding our capabilities, we are ensuring that we will be able to offer our customers an expanded range of sweeteners and starches as sugar production quotas in the EU expire, and as demand from food and paper markets in Turkey and the Middle East continues to grow.”
“One of our key strategic goals is to grow shareholder value through the expansion and diversification of our global corn footprint,” Pierre Duprat adds. “Our recent acquisitions in Turkey, Bulgaria, Hungary and Morocco all represent major steps in meeting these goals. And we are continuing our efforts to enhance returns on all fronts: In addition to enhancing production capacity, the improvements we have made in Turkey and Bulgaria will also improve operational efficiency at these facilities, increasing our domestic and overseas sales competitiveness.”
ADM is targeting completion of the projects in the first half of 2018.
Posted in Ingredients
Posted on 15 December 2016.
The McCormick® Flavour Forecast® 2017 – the go-to guide for trends and ingredients set to excite taste buds around the world – has been released by Schwartz – owned by parent company McCormick & Company, Incorporated – a global leader in flavour. For nearly two decades, this much-anticipated annual report from Schwartz has predicted emerging flavours – like chipotle chilies, coconut water and peri-peri sauce – that are now found everywhere from restaurants to retail shelves and kitchen cabinets.
“This year the Flavour Forecast identifies cutting-edge flavors that help chefs, tastemakers and home cooks refresh their menus,” says McCormick Executive Chef Kevan Vetter. “Discover a new all-purpose seasoning – Baharat. It’s a fragrant, Eastern Mediterranean blend of spices such as cumin, cardamom, black pepper, nutmeg and more. Sprinkle over warm, seasonal soups, stir into tomato-based sauces, or add to your favourite chicken dish.”
Here are the five flavour trends the chefs, culinary professionals, trend trackers and flavour experts at McCormick have identified for 2017:
- Rise & Shine to Global Tastes – Breakfast options with big, global flavours are being sought after by a generation of flavour adventurists not content with the same boring bowl. Try warm, sweet congee or a Middle Eastern-inspired breakfast hash topped with a spicy skhug sauce.
o Taste It: Breakfast Hash with Skhug Sauce (Link online) – Tender chickpeas, ground lamb or beef and roasted vegetables seasoned with a blend of coriander, cumin and fennel.
o Say It: Skhug [shug], this complex Middle Eastern hot sauce is made with Thai bird’s eye chilies, cumin, cardamom, coriander, garlic, parsley, cilantro, olive oil and lemon juice.
- Plancha: Flat-Out Grilling – Hailing from Spain, France’s Basque region as well as Mexico, the plancha (a thick, flat slab of cast iron) is growing in popularity around the world for creating a sizzling, smoky sear and flavour crust. Grillers can easily use the plancha with meats, seafood and vegetables, paired with bold sauces, rubs and glazes.
o Taste It: Espelette Pepper-Rubbed Steak a la Plancha – a zesty, Mediterranean-herb rub enhances juicy steak grilled on a sizzlin’ hot plancha.
Say It: Espelette [es-PE-let] pepper, originating from the Basque region of France, delivers a distinctively smoky, sweet and mildly hot flavour.
- Egg Yolks: The Sunny Side of Flavour – Egg yolks leave breakfast behind! Whether poached, fried or cured, chefs are pairing these indulgent golden gems with a range of spices, herbs and sauces on lunch and dinner menus.
o Taste It: Mediterranean Vegetable Shakshuka – Sunny-side-up egg yolks simmered in a tomato and vegetable sauce make a rustic supper.
Say It: Shakshuka [shahk-SHOO-kah], flavoured with a savory spice blend of smoked paprika, cumin, pepper, cayenne, turmeric and caraway.
- Modern Med – Discover the new cuisine for the 21st century – melding Eastern Mediterranean ingredients with Western European classics.
o Taste It: Persian Minestrone – Persian Ash-e reshteh meets Italian minestrone.
o Say It: Ash-e Reshteh [OSH-e-resh-tay], a thick, hearty soup made with beans, herbs, turmeric and flat noodles.
- Sweet on Pepper – Enter the new sweet heat. With an up-front bite and lingering sensation, peppercorns are finally capturing the spotlight. Their cedar and citrus notes pair perfectly with up-and-coming naturally sweet ingredients like dates and dragon fruit.
o Taste It: Dragon Fruit & Strawberry “Poke” with Pepper Syrup – Fresh strawberry and diced dragon fruit salad atop a dollop of peppered whipped cream and crispy wontons.
o Say It: Poke [po-kay], create this unique take on Hawaiian poke salad with a drizzle of balsamic-pepper syrup.
To view and explore the full Flavour Forecast 2017 report, visit www.FlavorForecast.com.
Posted in Ingredients
Posted on 13 December 2016.
GEA has been awarded a contract by Mataura Valley Milk to construct a nutritional powders plant in McNab near to Gore in the south island of New Zealand. The plant will process fresh milk and ingredients into added value nutritional powders as well as standard skim milk and whole milk powders. The value of the order to GEA is a figure in the mid double-digit millions (EUR).
The new plant, expected to begin production for the 2018 season, will produce around 140 tonnes of nutritional powder per day. Included in the GEA scope is a milk reception and standardisation plant, powdered and liquid ingredients handling, batch formulation, evaporation and drying, powder handling and filling into 25kg bags. It will also feature a high degree of process automation and product traceability. Energy efficiency and environmental impact have also been a key focus in the plant design.
Mataura Valley Milk is majority-owned by Chinese Animal Husbandry Group (CAHG), a Chinese company. Roughly half of the premium nutritional powder produced by the new plant will be exported to China, where Mataura Valley Milk expects steady growth in demand for this product.
“This contract, which was long-awaited to win by GEA, serves as further proof of our technological leadership and strong market position in the field of dairy processing,” explains Jürg Oleas, CEO of GEA Group Aktiengesellschaft. “It also demonstrates the continuing investment appetite of our customers as they attempt to satisfy the growing consumer demand on the Chinese market for milk-based infant formula and other high-quality milk products – and that in an environment impacted by regulatory changes. Although the challenging economic conditions mean that GEA’s order intake in the fourth quarter of 2016 will not repeat the record level achieved in the same quarter of the previous year, we are confident that customers throughout the world will continue to invest in our process technologies and place major orders for all product areas and applications.”
Posted in Energy, Environment, Ingredients, Packaging, Processing
Posted on 09 December 2016.
Cargill’s cocoa & chocolate business has just released its comprehensive report highlighting key sector trends to help manufacturers develop their next winning innovations. Based on insight gained from interactions with customers across numerous application categories, and on information gathered from projects with customers through Cargill’s application centres, the report highlights trends across four key themes: Indulgent; Premium; Healthy; and Sustainable and clean.
Indulgent – today’s consumer is looking for an ever-more indulgent experience, across flavour, texture and colour, inspiring new levels of creativity in sweet foods around the world.
In flavours – vegetable and chocolate combinations are becoming popular across a range of categories, for example kale flavour fillings in chocolate bars and chocolate featuring alongside beetroot in cakes.
Texture is also evolving towards more indulgence, with larger chocolate chunk inclusions as well as new combinations of textures such as crispy chocolate layers on top of creamy desserts.
Cocoa powder is increasingly being used to play with shades and add depth of colour.
Premium – demand for premium products is at an all-time high, with provenance and origin being key among cocoa and chocolate products. Besides specifying the origin of cocoa or chocolate, manufacturers increasingly highlight on the pack the country where the end-product was manufactured, satisfying consumers’ desire to buy local products. Inspiration from the artisanal industry is also observed. Processes behind the product are becoming more prominent on packaging – with details included such as ‘stone ground’ or ‘slow churned’ and even the conching time of chocolate.
Healthy – how diet affects health and wellness is increasingly on consumers’ minds, leading them to avoid ingredients perceived as unhealthy, and look for those perceived as healthy. Besides the long standing trend for sugar reduction and gluten free, lactose free claims are increasingly being observed in cocoa and chocolate products, with milk alternatives such as coconut milk increasing in popularity. Looking at ingredients seen as beneficial, the trend for protein is still booming and becoming mainstream, breaking free from the sports nutrition niche and focusing on satiety rather than sports recovery.
Sustainable and clean – where food comes from, how it is produced, and its true ethical and environmental cost, really matter to today’s consumer. Certified chocolate products are becoming more popular and spreading their reach out from chocolate tablets into dairy, bakery, biscuits and ice cream. Answering consumers’ needs for more transparency, clean and clear labelling is also more important than ever. In the quest to remove e-numbers, real fruits and plant extracts are being increasingly used to naturally colour products.
Niklas Andersson, Marketing Director Cocoa & Chocolate Europe, explains: “Whether working in confectionery, biscuits, bakery, cereals, dairy or ice cream, our report provides real insights that can help manufacturers get a head start on the competition when creating new products and innovations. Today’s discerning consumer is looking beyond value for money. They are better informed than ever before and, as our research demonstrates, they consider the contents of their food and its impacts on the future more than ever before. In short, they want food that tastes good, is good, helps them to be good and does good.”
Meeting these desires presents real challenges for food manufacturers and they need the ingredients and innovation capabilities to make the products that reflect today’s trends. Two such innovative ingredients examples are Cargill’s Caramel Equilibre, a unique white chocolate with caramel, and the new Gerkens® dark intense red cocoa powder, a next-generation cocoa powder which brings great colour to a range of products.
Alongside insight and ingredients, access to end-to-end expertise is essential so manufacturers can bring new products to market – and Cargill’s T-model approach provides this. By combining knowledge across multiple food-related industries, matched with a deep cocoa and chocolate expertise, Cargill can help customers translate the latest trends into innovative products to meet the demands of their consumers.
“Only Cargill can provide the insight, ingredients and end-to-end expertise that takes manufacturers every step of the way – from inspiration to application and then to market,” concludes Niklas Andersson.
To download a copy of the Trends report and discover how to stay ahead of consumer tastes visit http://www.cargill.com/trends/.
Posted in Ingredients, Innovation
Posted on 09 December 2016.
Salt of the Earth is expanding production of its all-natural “Mediterranean Umami” clean-label sodium-reduction ingredient. The company’s US$1 million investment in production facilities is nearing completion.
Following the successful launch and unprecedented sales growth in Q1 and 2 of 2016 of its leading brand, Mediterranean Umami (formerly “Umamix”), Salt of the Earth has made significant investments to triple production. The company built two additional production lines to realize the expansion. Upgrades include controlled processing, improved traceability and implementation of new safety measures.
The company recently was awarded British Retail Consortium (BRC) approval, one of the most stringent third-party quality certifications. Salt of the Earth also hired senior food technologist to support its customers in the development of low and reduced sodium formulations.
With a significant percentage of the population seeking to lower daily intake of sodium, Mediterranean Umami is an all-natural formulation that helps food technologists and chefs significantly reduce sodium and enhance flavor, without compromising overall taste. The proprietary blend of sea salt and vegetable extracts is rich in umami and a clean-label way to reduce sodium in foods such as processed meats, cheeses, ready meals, soups, savory snacks and other savory formulations.
“The growing demand and increasing sales of our sodium-reduction solutions in the first half of 2016 pushed us to triple production and to hire senior food technologist,” says Dovik Tal, CEO for Salt of the Earth. “The new FDA and WHO recommendations to reduce sodium in our diet is driving food manufacturers and retailers to significantly cut sodium content in food products.”
Salt of the Earth has been producing sustainable sea salt solutions for the global food industry since 1922. Salt of the Earth’s customers span more than 30 countries on 5 continents. The company controls and tracks sustainable salt resources and works to promote balanced salt consumption through innovative sodium reduction solutions.
Posted in Ingredients
Posted on 08 December 2016.
Nestlé and the United States Agency for International Development (USAID) are partnering to help farmers in Ghana produce high quality maize. The goal is to reduce mycotoxins, a natural, fungal contamination of crops that can damage health and lead to financial ruin for farmers.
The USAID Agricultural Development and Value Chain Enhancement (ADVANCE) programme team will train over 113,000 farmers on procedures developed by Nestlé to reduce the mycotoxins in maize to acceptable levels. It will also support them to produce maize that meets Nestlé’s quality standards.
The partnership reinforces Nestlé’s commitment to help farming communities to increase yields, crop quality and income level.
Nestlé is already helping train about 26,000 farmers in good agricultural and storage practices to manage grain quality and safety.
Posted in Agriculture, CSR, Ingredients, Sustainability
Posted on 02 December 2016.
Using only natural ingredients, researchers have found a way to structure sugar differently. So even when much less is used in chocolate, your tongue perceives an almost identical sweetness to before. The discovery will enable Nestlé to significantly decrease the total sugar in its confectionery products, while maintaining a natural taste.
“This truly groundbreaking research is inspired by nature and has the potential to reduce total sugar by up to 40% in our confectionery,” says Stefan Catsicas, Nestlé Chief Technology Officer. “Our scientists have discovered a completely new way to use a traditional, natural ingredient.”
Nestlé is patenting its findings and will begin to use the faster-dissolving sugar across a range of its confectionery products from 2018 onwards.
The company expects to provide more details about the first roll-out of reduced-sugar confectionery sometime next year.
The research will accelerate Nestlé’s efforts to meet its continued public commitment to reducing sugar in its products.
It is one of a wide range of commitments the company has made on nutrition. This includes improving the nutritional profile of its products by reducing the amount of sugar, salt and saturated fat they contain, while at the same time as increasing healthier nutrients such as vitamins, minerals and whole grain.
Posted in Ingredients, Innovation, Research
Posted on 01 December 2016.
Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, has published its new sustainability strategy “Forever Chocolate” with the ambition to move sustainable chocolate from niche to norm in less than a decade.
In order to secure the future of chocolate, Barry Callebaut’s new sustainability strategy includes four targets that the company expects to achieve by 2025 and that address the biggest sustainability challenges in the chocolate supply chain:
1 Eradicate child labor from its supply chain;
2 Lift more than 500,000 cocoa farmers out of poverty
3 Become carbon and forest positive
4 Have 100% sustainable ingredients in all its products.
Antoine de Saint-Affrique, chief executive of Barry Callebaut, comments: “We have been pioneering sustainability in cocoa and chocolate for many years, and we have made great progress. But despite all our efforts, only 23% of the cocoa beans we source are from sustainability programs. We are determined to step change this and have 100% of our chocolate and its ingredient sustainably sourced by 2025.”
Antoine de Saint-Affrique elaborates: “The targets we have set ourselves after a thorough materiality analysis are bold, and we recognize that we do not have all the answers. What we know for sure is that we cannot reach these targets by ourselves. That is why we intend to start a movement that also includes governments, NGOs, consumers and our customers. Sustainable chocolate is as much about governments creating an enabling policy environment and enforcing legislation, NGOs creating awareness and consumers making sustainable choices, as it is about industry commitment and investment. ‘Forever Chocolate’ is an open invitation to work with us in finding structural solutions to the sustainability challenges in the chocolate supply chain. Without sustainability, there cannot be growth. By taking on the challenges we face as an industry, we will make ‘Forever Chocolate’ a reality.”
Barry Callebaut will publish each year a report on the progress it is making towards the four targets it has defined.
With annual sales of about SFr6.7 billion (Eur 6.1 billion) in fiscal year 2015/16, the Zurich-based Barry Callebaut Group operates more than 50 production facilities worldwide and employs close to 10,000 people. The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®.
Posted in Agriculture, CSR, Ingredients, Sustainability
Posted on 30 November 2016.
McCormick & Company, the US-based global spices, seasoning mixes and condiments specialist, has agreed to acquire Enrico Giotti, located in Florence, Italy, for €120 million ($127 million). Founded in 1928, Giotti is a leading manufacturer of natural flavours, aromatic herbal extracts, and concentrated juices. Giotti is well known in the industry for its innovative beverage, sweet, savoury and dairy flavour applications. Annual sales are approximately €53 million.
The acquisition of Giotti expands the breadth of value-added products for McCormick’s industrial segment including additional expertise in flavouring health and nutrition products.
Lawrence E Kurzius, president and chief executive of McCormick, comments: “The acquisition of Giotti is another important step in the execution of our growth strategy. McCormick is a leading flavour supplier to packaged food companies and multi-national restaurants, and this acquisition expands the breadth of our value-added flavour solutions in Europe with strong and innovative R&D capabilities. With this acquisition, we add greater scale to our already substantial industrial segment business in the Europe, Middle East and Africa region.”
The purchase price for Giotti is approximately 12 times EBITDA (earnings before interest, tax, depreciation and amortization). McCormick expects to complete the transaction in December 2016.
Posted in Ingredients, News
Posted on 30 November 2016.
Finnish dairy group Valio has started exporting lactose-free milk powders meant for the consumer market in China. Valio’s products are the first lactose-free milk powders on the market. Valio milk powders will be available from China’s leading online grocery stores.
“Compared to the rest of the world, people in China do not use milk products that much yet, but their usage is growing constantly. This also serves to increase awareness of lactose intolerance and its symptoms. Valio is a global pioneer in developing lactose-free products, and the demand for our expertise is growing in China”, says Kari Finska, Senior Vice President for Valio. “Even though we are a new face in China’s highly competitive consumer market, the opportunities in China are significant. At least 80% of the population is lactose intolerant. Initially, the export amounts will be small compared to other Valio exports.”
Valio has a long tradition in China. It has been exporting milk and whey powders to China for industrial use since 1991. Since 2008, Valio has had a Chinese subsidiary, Valio Shanghai Ltd. Most Valio Shanghai customers are in the baby food industry, which has extremely high quality requirements for its ingredients, based on taste, composition, microbiological quality, traceability and purity.
The Chinese market is unusual. Online sales have a larger turnover than anywhere else in the world, and over 10% of retail sales are generated online. “Imported groceries are a large part of online shopping, which only makes it natural to make our products available in that way,” says Kari Finska.
Valio has advantages in the Chinese consumer market in that its tasty, high-quality, lactose-free products are based on extensive product development know-how.
“Our Nordic origin has special significance as well. Chinese consumers value purity and safety in their groceries. The fact that our products are made from Finnish milk from farms that are owned by Finnish families speaks to the Chinese consumer,” adds Kari Finska.
Valio is providing Chinese consumers with three lactose-free milk powder options: skimmed, semi-skimmed and whole milk powders. In China, people drink their milk warm. A glass of warm milk is a common way to start or end the day. The long shelf life of Valio milk powders is a benefit for consumers who are not daily users of milk.
Posted in Ingredients, Marketing
Posted on 29 November 2016.
Teenagers, aged between 11 and 18, drink almost a bathtub full of sugary drinks on average a year, according to new calculations from Cancer Research UK*. The figures, calculated from National Diet and Nutrition Survey (link is external) data, shed light on the extreme sugar consumption of UK teenagers and children.
Worryingly, four to 10 year olds are drinking the equivalent of almost half a bathtub full of sugary drinks each year. Adults and young children consume twice the maximum recommended amount of added sugar. And 11 to 18 year olds eat and drink three times the recommended limit, with sugary drinks being their main source of added sugar.
Obese children are around five times more likely to grow into obese adults, and carrying too much weight increases the risk of cancer as well as other diseases.
A recent Cancer Research UK report showed that a 20p per litre sugar tax could prevent 3.7 million cases of obesity over the next decade.
Alison Cox, director of prevention at Cancer Research UK, says: “It’s shocking that teenagers are drinking the equivalent of a bathtub of sugary drinks a year.
“We urgently need to stop this happening and the good news is that the Government’s sugar tax will play a crucial role in helping to curb this behaviour. The ripple effect of a small tax on sugary drinks is enormous, and it will give soft drinks companies a clear incentive to reduce the amount of sugar in drinks. When coupled with the Government’s plan to reduce sugar in processed food, we could really see an improvement to our diets.
“But the Government can do more to give the next generation a better chance, by closing the loop hole on junk food advertising on TV before the 9 pm watershed. The UK has an epidemic on its hands, and needs to act now.”
Posted in Food Safety, Ingredients
Posted on 28 November 2016.
Volac, leader in high performance whey protein, will be showcasing its solution driven product portfolio targeting the performance and active nutrition sectors at this year’s HiE in Frankfurt, 29th November -1st December, 2016.
Volac, (stand D40) will showcase a range of whey based product solutions – Volactive® – which deliver on high performance ratings, as well as taste, ease of application and convenience criteria. Key products will include the innovative Volactive® ProCrisp product, which demonstrates how protein can be used in various formats for convenient “on the go” high protein options before, during and after exercise.
The Volactive® UltraWhey range will also be promoted on stand. The Volactive® UltraWhey 80 is a premium quality whey concentrate, whilst the Volactive® UltraWhey 90 is a pure whey protein isolate. The Volactive® UltraWhey XP is also a premium quality whey protein isolate containing typically 94% whey protein. As a range, Volactive® offers a depth of flexibility to develop products across a range of formats, and with a range of end consumers in mind from performance to health optimisation.
Suzane Leser, Volac’s Head of Nutrition.
Volac will also be using the exhibition to highlight its latest thought leadership stance in relation to sports nutrition, “Sports Nutrition 2.0”, and the role of protein in optimising muscle health – the largest organ in the human body.
Volac, will be engaging with customers and visitors on the stand about how sports nutrition as a category needs to evolve to best capture the growing number of consumers, and how food manufacturers, retailers and branded businesses need to address this with products which better reflect the differences between health, performance and active nutrition end users.
Volac will also be using HiE to talk about Muscle Health and how high quality protein consumption, along with the right exercise, is integral to keeping muscles active, which can ultimately lead to optimising overall health and enabling consumers to feel ageless. “It is about providing solutions for the end user so they can use and consume the products which best reflect their needs, whether it be for health or performance goals. Volac is at the forefront of driving debate and offering solutions that meet the needs of all of its stakeholders,” comments Suzane Leser, Head of Nutrition at Volac.
Posted in Conferences & Exhibitions, Ingredients, Innovation
Posted on 25 November 2016.
The latest addition to the Gerkens® cocoa powder range from Cargill is an intense dark red cocoa powder – with unique colour attributes that make it the only powder of its kind on the market. Produced as a result of a Research & Development (R&D) breakthrough by Gerkens® technical specialists at the Gresik cocoa processing facility in Indonesia, and exemplifying Gerkens® end-to-end innovation capabilities, this new cocoa powder is the latest Gerkens® development driving innovation in food ingredients and applications.
Dick Brinkman, manager Technical Service, Cargill Cocoa & Chocolate, explains: “This next-generation cocoa powder has an exceptional red colour. Looking at the market and consumer insights we have gathered, we note that across all categories there are clear consumer needs regarding further sophistication and choice in chocolate flavoured products. This new powder is an example of effective innovation which will broaden the offering across dessert, ice cream and chocolate milk products and invite consumers to try new products.”
Gerkens® dark intense red cocoa powder is ideally positioned for chocolate ice cream, drink and dessert applications which reflect the premium trend towards intense rich colours and flavours, as well as the use of contrasting colours and multiple chocolate shades.
Gerkens® cocoa powder innovation is backed by a dedicated R&D centre for cocoa at Wormer in The Netherlands, with over 100 varieties of cocoa powder produced as a result of its work.
Linked to this R&D centre are a wider global network of application centres and development facilities across five continents, home to scientists and technologists, undertaking research on emerging trends, supported by the knowledge and expertise of food scientists, nutritional experts, and technicians from different sectors.
Emiel van Dijk, Strategy & Innovation Leader at Cargill Cocoa & Chocolate concludes: “All this research comes together to create ‘joined-up expertise’ via our T-model approach. This combines knowledge across multiple food-related industries matched with our deep cocoa and chocolate expertise, allowing customers to develop the latest and greatest innovations. Gerkens® dark intense red powder is the perfect example of how innovative R&D can result in a unique ingredient which creates the potential for a broadened range of chocolate-flavoured products.”
To find our more visit www.cargill.com/gerkens.
Posted in Ingredients, Innovation
Posted on 24 November 2016.
According to Innova Market Research’s latest Global New Product Introductions Report, almonds are now the number one nut in new introductions in Europe with a 48% regional share and a new record high of 42% globally. Germany, the UK and France follow the US as the top leading countries introducing new almond products. With 4,313 new almond products, Europe saw a double-digit growth of 16% increase in 2015.
This is the first time almonds have taken the top spot in Europe with the lead being particularly driven by increased consumer demand in the snacks and bars sectors as well as growing interest in lactose-free and gluten-free – the leading health claim in UK almond introductions. The demand for almonds can also be attributed to their role as natural, nutrient-rich ingredients with appealing taste and crunch and extensive versatility as well as their consistently safe, stable supply.
Country-specific increases include a 34% increase in snacking new product introductions in France, while Germany has seen a huge 107% increase in spreads. Almonds are the number one nut in the UK leading in 4 of the 5 leading categories for almonds, with particular increases of 33% in bakery introductions and 15% in bars.
Dariela Roffe-Rackind, Director for Europe for the Almond Board of California, says: “Across Europe, consumers are increasingly seeking convenient, healthy snacking solutions they can feel good about. Food manufacturers are recognising that this need for convenience and desire for natural, unprocessed foods can be met by the versatile and nutritious almond.”
Globally, almonds continue to lead new product introductions around the world and over multiple categories, widening the gap with other nuts. Almond product introductions grew 8% in 2015, despite a 4% decline in overall food introductions and a 7% decline in nut introductions. Compared to other tree nuts, almond introductions hold top spots across the categories of confectionery, bakery, snacks, bars and cereals, substantiating endless opportunity in new product innovation.
Lu Ann Williams, Director of Innovation at Innova Market Research, explains: “More foods are considered a snack today and flavour innovations continue to deliver excitement in the industry. We are seeing almonds used in an even wider variety of snacking products, including protein snacks, fruit and vegetable products and yogurt snacks – catering for indulgent, convenient snacking for a multitude of occasions.”
California is the top producer of almonds with 83% of global production and Western Europe is the second largest shipment destination behind North America. Almonds are California’s largest agricultural export and second most valuable crop.
Posted in Ingredients, Innovation, New Product Development, Reports, Research
Posted on 21 November 2016.
Mondelēz International has laid out new milestones and requirements for suppliers to work toward a sustainable supply of palm oil as part of its updated Palm Oil Action Plan. The update advances the company’s goal to make sustainable palm oil the mainstream option, based on the principles that production should be on legally held land; not lead to deforestation or loss of peat land; respect human rights, including land rights; and not use forced or child labor.
The new plan builds on progress made since June 2014. As such, at the end of 2015, 90 percent of the palm oil sourced by the company was traceable to the mill, and 91 percent was purchased from suppliers with published policies that are aligned with Mondelēz International’s principles.
Mondelēz International was the first multinational consumer goods company to require suppliers to track oil sourced from third-party suppliers as well as their own farms, and believes this was a critical step in catalyzing systemic change in sustainable palm oil.
“Our suppliers have done great work to align their policies and make their palm oil more traceable,” says Walter Nobles, Vice President, Global Raw Materials. “But more is needed to drive real progress on the ground, so we’re asking them to improve practices across their entire operations and engage their third-party suppliers — who supply much of the oil they trade — to implement the same practices.
“We’ll exclude suppliers who don’t immediately cease deforestation in their own concessions or exclude deforestation in their third-party supply.”
Key new provisions in the updated plan require suppliers to:
* Map and assess the risk for all supplying mills on Global Forest Watch
* Provide assurance that no deforestation occurs on their own concessions and exclude third-party suppliers who do not immediately cease deforestation
* Work with recognized third-party experts to protect labor rights
The updated palm oil action plan complements Mondelēz International’s wider commitment to sustainably source key agricultural commodities. In 2013, the company achieved RSPO coverage for 100 percent of the palm oil it bought, two years ahead of its commitment.
Posted in CSR, Ingredients, Sustainability
Posted on 18 November 2016.
Hi Europe & Ni, which is being held between November 29th and December 1st in Frankfurt, Germany, provides you with a 360 degree perspective of the nutrition and health ingredients industry through an exclusive offering of new ingredients & solutions, innovative tours, presentations & live demonstrations.
Join in one of the largest health & nutrition hubs in Europe and get the latest industry developments in the fastest growing markets of Botanicals, Natural ingredients, Preservatives, Antioxidants, Sports nutrition, Minerals and much more.
As the global meeting place for the health and nutrition ingredients industry, Hi Europe & Ni’s 465+ health & natural ingredient suppliers offer you the opportunity to find the solutions you need – all in one location in just three days. Hosted in Europe’s largest F&B market Germany, this is your platform to keep on top of the latest nutritional food and beverage innovation.
Register today to save €130 via www.hieurope.com/FDBE.
Get Exclusive Insights into the Latest Health & Nutrition Trends
Get updated by 80+ specialist speakers discussing top trends from natural & functional ingredients to organic, salt, sugar and fat reduction, health claims, free from, anti-allergens, antioxidants, clean label, sports nutrition and much more.
Your Gateway to the Entire Health & Nutrition Value Chain
Meet 465+ leading international ingredient suppliers – offering you food ingredients from A to Z, such as Botanicals, Natural ingredients, Preservatives, Antioxidants, Sports nutrition, Minerals and much more!
Your Chance to Connect With the Industry During Health & Nutrition Week
For the first time ever, Hi Europe & Ni will be part of the Health & Nutrition Week – bringing together the global health and nutrition community in Frankfurt for networking, social learning and business opportunities. This is your ultimate opportunity to meet with the entire health & nutrition industry.
The Latest Industry Innovations For You to Discover
Browse the New Product Zone showcasing new product launches, or take a free Innovation Tour in one of the specialised topic areas and meet the suppliers with the exact solutions you are looking for. Hi Europe & Ni promises to deliver you innovation!
Source Your Processing and Packaging Solutions
The brand new Expo FoodTec exhibition trail will showcase exhibitors with solutions in processing, packaging, equipment and associated services. Source from key exhibitors and industry leaders who offer solutions in all of the above.
Find knowledge & solutions you need in just 3 days!
Register today to save €130 via www.hieurope.com/FDBE
Posted in Conferences & Exhibitions, Ingredients, Innovation, Nutrition
Posted on 18 November 2016.
Growing calls for transparency throughout the supply chain are taking clean & clear label to a new and supreme level. This comes as the inherent benefits of plant-based products are being actively marketed to more health conscious consumers. “Clean Supreme” and “Disruptive Green” lead Innova Market Insights’ Top Ten Trends list for 2017.
“Interest in naturalness and clean label continues to feature strongly,” according to Lu Ann Williams, Director of Innovation at Innova Market Insights. “It has become somewhat of a running theme through our trends forecasts in recent years. In 2008, ‘Go Natural’ led our trends list, and since then the theme has featured each year in different forms, such as ‘Processed is Out’ in 2011, ‘From Clean to Clear Label’ in 2015 and ‘Organic Growth for Clear Label’ in 2016. This year, clean & clear is a theme weaving throughout the entire list, but is specifically the case for trend #1 (‘Clean Supreme’).”
Innova Market Insights has revealed its top trends likely to impact the food industry in 2017 from its from its ongoing analysis of key global developments in food and drinks launch activity worldwide.
The top five trends for 2017 are:
- Clean Supreme: The rules have been rewritten and clean and clear label is the new global standard. The demand for total transparency now incorporates the entire supply chain, as a clean label positioning becomes more holistic. Trending clean supply chain claims include “environmentally friendly,” which has shown a CAGR growth of +72% from 2011-2015 and “animal welfare,” which has grown at +45% per year during this period.
- Disruptive Green: As plant-based milks, meat alternatives and vegan offerings have rapidly moved into the mainstream, consumers are looking for innovative options to take the inherent benefits of plants into their daily lives. Even dairy companies are now leveraging the functional and technical benefits of plants in new product development, driving more variety and excitement into their category. Innova Market Insights has reported CAGR of +63% for new product launches with a plant-based claim from 2011-2015.
- Sweeter Balance: Sugar is under pressure, although it remains the key ingredient delivering the sweetness and great taste that consumers are looking for. The quest to combine taste and health is driving NPD, as the industry faces the challenge of balancing public demand to reduce added sugars and create indulgent experiences, while at the same time presenting clean label products.
- Kitchen Symphony: Italian Lasagna is no longer enough – we want Melanzane Aubergine Al Forno! The connected world has led consumers of all ages to become more knowledgeable of other cultures. As a result, there is growing demand for greater choice and higher levels of authenticity in ethnic cuisines. At the same time, pride in local and regional foods is also seeing an upsurge in some countries, with a resulting rise in availability and authenticity of local cuisine.
- Body in Tune: Consumers are increasingly personalizing their own nutrition intake, making food choices based around what they think will make them feel better. They are also experimenting with free from products and specific diets like paleo and low FODMAP. At the same time, consumers continue to increase their intake of foods and beverages with ingredients that they consider to be healthy, like protein and probiotics.
The other trends identified by Innova Market Insights are:
6 Plain Sophistication
7 Encapsulating Moments
8 Beyond Pester Power
9 Fuzzy Borders
10 Seeds of Change.
Posted in Ingredients, Innovation, Marketing, New Product Development, Packaging, Research
Posted on 16 November 2016.
Mintel, the world’s leading market intelligence agency, has announced the six key trends set to impact the global food and drink market – highlighting ingredient and food and drink product trends set to make an impact over the coming year. 2017 will be a year of extremes, from “ancient” products including grains, recipes, practices and traditions to the use of technology to create more and better tasting plant-enhanced foods.
Expect to see a rise in both “slow” and “fast” claims as well as more products designed to help people calm down before bedtime, sleep better and restore the body while they rest. Opportunities will exist for more products to leverage the reputation of the tea category and use chamomile, lavender and other herbs in formulations as a way to achieve a sense calm before bedtime. There will also be a valid excuse for nighttime chocolate indulgence. In 2017 and beyond, expect to see more of the unexpected, including fruit snacks made with ugly fruit and mayonnaise made with the liquid from draining chickpeas, which has been dubbed aquafaba.
Looking ahead to 2017, Mintel’s Global Food and Drink Analyst Jenny Zegler discusses the top food and drink trends set to impact global markets.
IN TRADITION WE TRUST
Consumers seek comfort from modernised updates of age-old formulations, flavours and formats.
People are seeking the safety of products that are recognisable rather than revolutionary. The trust in the familiar emphasises the opportunity for manufacturers to look to the past as a dependable source of inspiration such as “ancient” product claims including ancient grains and also ancient recipes, practices and traditions. Potential also exists for innovations that use the familiar as a base for something that’s new, but recognisable, such as cold-brew coffee.
POWER TO THE PLANTS
The preference for natural, simple and flexible diets will drive further expansion of vegetarian, vegan and other plant-focused formulations.
In 2017, the food and drink industry will welcome more products that emphasise plants as key ingredients. More packaged products and recipes for home cooking will leverage fruits, vegetables, nuts, seeds, grains, botanicals and other plants as a way to align with consumers’ nearly omnipresent health and wellness priorities. Technology will play a part, already we have seen one company use artificial intelligence to develop plant-based alternatives to animal products including milk, mayonnaise, yogurt and cheese.
The focus of sustainability zeros in on eliminating food waste.
More retailers, restaurants and philanthropic organisations are addressing the sheer amount of food and drink that is wasted around the world, which is changing consumer perceptions. In 2017, the stigma associated with imperfect produce will begin to fade, more products will make use of ingredients that would have otherwise gone to waste such as fruit snacks made from “ugly” fruit and mayonnaise made from the liquid from packaged chickpeas, and food waste will be repurposed in new ways, such as power sources.
TIME IS OF THE ESSENCE
The time investments required for products and meals will become as influential as nutrition or ingredient claims.
Time is an increasingly precious resource and our multitasking lifestyles are propelling a need for short-cut solutions that are still fresh, nutritious and customisable, already we have seen so-called “biohacking” food and drink that offers complete nutrition in convenient formats. In 2017, the time spent on – or saved by – a food or drink product will become a clear selling point, inspiring more products to directly communicate how long they will take to receive, prepare or consume.
THE NIGHT SHIFT
Evening is tapped as a new occasion for functional food and drink formulations.
The increasingly hectic pace of modern life is creating a market for food and drink that helps people of all ages calm down before bedtime, sleep better and restore the body while they rest. Products can leverage the reputation of the tea category and use chamomile, lavender and other herbs as a way to achieve a sense calm before bedtime, while chocolate could be positioned as a way to wind down after a stressful day. Ahead, there is potential for more evening-focused innovations formulated for relaxation, satiety and, taking a cue from the beauty industry, food and drink that provide functional benefits while the consumer sleeps
BALANCING THE SCALES: HEALTH FOR EVERYONE
Healthy food and drink are not “luxuries.”
Inequality is not just a political or philanthropic issue — it also will resonate more with the food and drink industry. Many lower-income consumers want to improve their diets but the access to — and the cost of — healthy food and drink is often an impediment. More campaigns and innovations are to be expected that will make it easier for lower-income consumers to fulfill their healthy ambitions, including apps to help people make use of ingredients that are on sale and, in a tie-in with Mintel’s 2017 Global Food & Drink Trend Waste Not, a value-priced box of “wonky” veg.
Jenny Zegler, Global Food and Drink Analyst at Mintel, comments: “This year’s trends are grounded in current consumer demands for healthy, convenient and trustworthy food and drink. Across the world, manufacturers and retailers have opportunities to provide more people with food and drink that is recognisable, saves time and contains servings of beneficial fruits, vegetables and other plants. In addition, Mintel has identified exciting new opportunities for functional food and drink designed for evening consumption, progressive solutions for food waste and affordable healthy food for low-income consumers. Opportunities abound for companies around the world to capitalise on these trends, helping them develop in new regions and more categories throughout the course of the next year and into the future.”
Posted in Ingredients, News, Nutrition, Research
Posted on 16 November 2016.
DuPont Nutrition & Health has entered a joint development and licensing agreement for exclusive rights to selected fucosylated human milk oligosaccharides (HMOs), including 2’ -fucosyllactose, with Inbiose, a Belgium-based producer of specialty carbohydrates.
HMOs are a group of unique oligosaccharides found in mother’s milk, with 2’-fucosyllactose being the single most abundant HMO. This new partnership combines Inbiose’s innovative production platform for specialty carbohydrates with DuPont’s capabilities in industrial-scale fermentation, regulatory and health science expertise, as well as global market access.
“This partnership is part of a new era in ingredients targeted for infant nutrition,” says John Rea, global business unit leader for Probiotics, Cultures, Food Protection and HMOs at Du Pont. “With this development, we’re working toward fulfilling our corporate mission to help solve the world’s food challenges by providing innovative ingredients our customers can use to make healthy and nutritious products. Our investment here complements the broad capabilities DuPont has built in probiotics and understanding the human gut microbiome, as well as our technologies already targeting this area.”
The partnership is currently focusing on developing the ingredients for market introduction by implementing an industrial-scale fermentation process and submission for regulatory approvals to enter the market in 2017. “We are excited to collaborate with Inbiose and bring the science of HMOs to market,” says Martin Kullen, global R&D leader for Probiotics, Cultures, Food Protection and HMOs at Du Pont. “HMOs are key in helping our customers move another step closer to matching the composition of human milk with their infant nutrition products.”
HMOs have been identified as important components of human milk that help shape an infant’s gut microbiome and a balanced immune system development. A growing body of evidence suggests that HMOs benefit the health of developing infants by supporting digestive, immune and cognitive development.
“Our collaboration with DuPont, a world-renown ingredient manufacturer, advances our technology and will accelerate the introduction of our first HMO to improve the health and well-being of infants,” says Professor Wim Soetaert, executive chairman of Inbiose.
Digestive/gut health was the primary claim associated with infant formula launches in 2015, according to market research firm Innova2. It was featured on 58 percent of all launches in the market. Over the past five years, the use of prebiotics in infant formulas has dramatically increased.
“HMOs are found naturally in mother’s milk and represent the next generation of functional oligosaccharides. The inclusion of HMOs will be a significant advancement in the improvement of infant formula,” says Martin Kullen. “With our experience delivering products to the strict safety and efficacy standards required for the infant formula segment, DuPont will be at the forefront of commercializing HMOs.”
 Bode, L. (2015). The functional biology of human milk oligosaccharides. Early Human Development, 91, first 619-622.
2 Formulation Trends in Baby Formula/Milk”, March 2016, Innova Market Insights.
Posted in Ingredients, Innovation, Nutrition
Posted on 11 November 2016.
Dairy Crest has reported on its first full trading period since the sale of its Dairies business. Group revenue from continuing operations for the six months ended 30 September 2016 at £190 million was down 7% decrease from the previous year, reflecting the deflationary conditions that remained a feature of the UK dairy group’s markets for much of the first half. However, total product group profit from continuing operations increased by 16% to £23.1 million and adjusted profit before tax was up 19% to £19.1 million.
Profits from the cheese and whey product group increased by £2.5 million. Butters and spreads product group profits increased by £0.6 million as efficiencies at the butters and spreads plant in Kirkby and good growth in profits from Frylight, the UK’s leading oil brand, helped to offset the effects of lower revenues and rising input costs.
Dairy Crest’s Clover and Country Life brands also enjoyed strong volume growth during the first half and Cathedral City has launched new branding and packaging with a successful marketing campaign.
Dairy Crest is also making good progress in functional ingredients for the infant formula market. The new £35 million functional ingredients facility at Davidstow is a significant investment that gives Dairy Crest access to the fast-growing global infant formula market and potential access to the adult functional foods and the animal feed additives markets This marks a significant new sales channel for Dairy Crest.
Dairy Crest has been producing demineralised whey since May 2016. The focus since then has been on operational efficiency and consistency. The required specification for infant formula grade demineralised whey is demanding and there is no room for variability. During the first six months of the year, a high proportion of the demineralised whey was sold as non-infant formula grade, which, although it commands a premium to sweet whey powder, is lower value than infant formula grade. However, the proportion of whey that is meeting the infant formula quality threshold is increasing and Dairy Crest expects to consistently reach its target of over 80% by the end of the financial year.
The galacto-oligosaccharide (GOS) business is proceeding to plan. In the first six months of the year Dairy Crest produced initial batches of GOS and is on track to produce and sell the planned level of infant formula grade GOS in its current financial year. Dairy Crest is developing the customer base for both products in partnership with Fonterra, the New Zealand-based global dairy co-operative.
Capital expenditure during the first half was £10.1 million, representing a significant reduction compared to the £35.5 million incurred in the six months ended 30 September 2015, when Dairy Crest was investing in the new demineralised whey and GOS facility at Davidstow.
Mark Allen, chief executive of Dairy Crest.
“We are pleased to have delivered a strong set of interim results in our first full trading period since the sale of Dairies. Our four key brands are continuing to perform well in a challenging marketplace, with strong volume growth for Clover, Country Life and Frylight and a successful launch of new branding and packaging for Cathedral City,” comments Mark Allen, chief executive of Dairy Crest.
“We are also seeing the benefits of Dairy Crest’s transformation into a leaner and more focused organisation, with strong profit growth and significantly improved cash generation during the first half. Our expectations for the full year remain unchanged.”
He continues: “Looking further ahead, the significant investment at Davidstow has opened up attractive opportunities in high-margin, global infant formula markets as well as the potential to develop new functional ingredients. Combined with our continued focus on innovation within our key brands, this will underpin future growth and help us to maintain our strong track record of rewarding shareholders with higher dividends.”
Posted in Ingredients, News
Posted on 10 November 2016.
The Roundtable on Sustainable Palm Oil’s (RSPO) 14th Annual Roundtable Meeting (RT14) urged corporate leaders, NGOs, policy makers and academics to step up and join forces to ensure an effective and sustainable palm oil ecosystem. Following the success of the RSPO NEXT discussion last year, which called for stakeholders “to work together, rather than competing to be more sustainable than your neighbour,” this year’s RT14 theme, “Learning to Live Together: From Vision to Transformation” is prompting stakeholders to share knowledge and practical expertise.
“Inclusive partnership is more crucial than ever at this stage as we embrace the concept of market transformation in committing of not leaving anyone behind. Stakeholders must increase their participation to improve effectiveness. Now comes the hard question. How do we ensure these certification schemes are benefiting sustainability? Only through strong collaboration and collective action, we will be able to achieve this vision,” said Datuk Darrel Webber, Chief Executive Officer of the RSPO.
The RT14 also emphasised social issues within the palm oil producing regions, related to contract labour, gender, migration and occupational health and safety and how the whole supply chain and invested stakeholders can contribute in addressing these issues, and move towards a truly sustainable future for the industry.
During the conference, the RSPO reaffirmed its commitment to lead the change by ensuring that no stakeholders are left behind in the process of transformation, which includes the smallholders by providing them with access to global markets.
“There are over 3 million oil palm smallholders worldwide, who account for 30% of the total global production of palm oil while making up 40% of the land coverage used for palm oil cultivation. As part of RSPO’s efforts to support the smallholders, we have implemented various activities and local outreach in Indonesia, Malaysia, Thailand, and more recently Colombia and Ghana,” Datuk Webber added.
In addition, at the RT14 the RSPO launched a video campaign to promote its new RSPO Trademark Mobile App, which will allow consumers to identify and geolocate products carrying the RSPO Trademark in a bid to increase consumer awareness on Certified Sustainable Palm Oil and to help consumers have a say with their shopping choices.
The progress made on Jurisdictional approach were also highlighted at the conference. In particular, the government of Ecuador achieved a major milestone by demonstrating firm support of sustainable palm oil. The Ecuadorian Amazon is one of Ecuador’s highest producing regions. Effort is concentrated on transforming parts of the landscape that have been deforested for agricultural use with a transversal focus on sustainability. Launching a pilot programme utilising RSPO principles, the government has established coalitions with stakeholders such as palm oil companies and non-profit organisations like Ancupa and UN-REDD (UN-Reducing Emissions from Deforestation and Forest Degradation).
The RT14 was held in the Shangri-La Hotel Bangkok, Thailand from 9th to 10th November 2016 and was attended by H.E. General Prawit Wongsuwan, Deputy Prime Minister of the Kingdom of Thailand along with over 800 representatives from leading figures in the palm oil industry, corporate leaders in sustainability, financial institutions, policymakers, and academics as well as social and environmental NGOs from 46 countries.
Posted in Agriculture, CSR, Environment, Ingredients, Sustainability
Posted on 09 November 2016.
As part of its ongoing commitment to reduce the sugar, fat and salt content across all its own brands to help Britain’s shoppers make healthier choices, Tesco has announced further reductions to sugar levels in its own brand soft drinks. The move supports the increasingly recognised recommendation that sugars should make up no more than 5 per cent of people’s daily diet and halves the sugar content in some products including Tesco Cola.
Matt Davies, chief executive of Tesco UK and ROI, says: “This is just one part of our plans to make the food on our shelves healthier by reducing levels of sugar, salt and fat in our own brands. We have worked to make sure our soft drinks still taste great, just with less sugar. Tesco customers are now consuming on average over 20 per cent less sugar from our soft drinks than in 2011. We’re hoping this initiative will help make it a little easier for our customers to live more healthily.”
Chris Askew, chief executive of Diabetes UK, welcomes the move, saying: “Helping customers lead healthier lives by reducing sugar in its own brand soft drinks is a welcome move by Tesco. Similar action from other manufacturers and retailers to make products lower in sugar, saturated fat and salt is vital to tackle rising rates of obesity in the UK. Making the healthy choice the easy choice for all of us will help to tackle the rapidly rising number of people developing Type 2 diabetes.”
Tesco started reducing sugar in its soft drinks in 2011, and the final 50 products in the 251-strong range have now been reformulated to below 5 grams per 100ml. This work means the average Tesco customer is now consuming over 20 per cent less sugar from own brand soft drinks than they did in 2011.
In addition to its work on soft drinks, Tesco has also cut the salt, fat and sugar in over 4,200 of its own products since 2012 and has plans for reductions in a further 1,000 products each year for the next three years. For example, over 300 tonnes of saturated fat and 15 tonnes of salt have been removed from Tesco own brand butter and spreads. Over 65 tonnes of fat, 600 tonnes of sugar and 27 tonnes of salt have been removed from the Tesco own brand cooking sauces range.
Posted in CSR, Ingredients
Posted on 07 November 2016.
Barry Callebaut Group – the world’s leading manufacturer of chocolate and cocoa products increased sales volume by 2.2% to 1,834,224 tonnes in the year ended August 31, 2016, outperforming the global chocolate confectionery market which declined by 1.7%.
Sales revenue rose by 8.8% in local currencies and by 7.0% in Swiss francs to SFr6.677 billion (Eur6.17 billion), partly driven by a better product mix and overall higher sales prices over the entire fiscal year. Operating profit (EBIT) at SFr401.7 million was basically flat in local currencies but down 3.2% in Swiss francs. As anticipated, this year’s profitability was affected by the challenging cocoa products market, but also by restructuring costs related to the manufacturing footprint and a negative currency translation effect. Overall the Group’s EBIT per tonne decreased by 2.0% in local currencies and by-5.2% in Swiss francs.
Net profit for the year decreased by 5.1% in local currencies to SFr219.0 million (–8.7% in Swiss France). This is a reflection of a higher tax rate and one-off costs related to issuing a new bond in spring 2016.
Antoine de Saint-Affrique, chief executive of the Barry Callebaut Group, says: “I am pleased to see that our focus on ‘smart growth’, which is a balance between volume growth, enhanced profitability and free cash flow generation, starts to get traction. We delivered strong growth in our chocolate business across all regions, supported by our three key growth drivers and despite a sluggish global chocolate confectionery market. In our Global Cocoa business, we deliberately phased out less profitable contracts. Good profitability in our chocolate business was offset by a challenging cocoa products market, as anticipated. We also see the results of our increasing focus on free cash flow generation.”
Posted in Ingredients, News
Posted on 04 November 2016.
Cargill’s cocoa & chocolate business has established its own licensed buying company (LBC) following the successful application for a licence from the Ghanaian Cocoa Board (Cocobod). The new LBC is now fully operational and Cargill has purchased its first consignment of beans directly from cocoa farmers in Ghana, with around 30,000 farmers already registered with the LBC. By directly sourcing the beans, the company is now able to diversify the way it sources sustainable beans and rolls out the Cargill Cocoa Promise more effectively to better serve its customers.
“Direct sourcing of certified beans from farmers via our own LBC in Ghana is an exciting new business model for us,” says Lionel Soulard, Managing Director West-Africa, Cargill Cocoa & Chocolate. “Cocoa sustainability is at the heart of our global growth strategy for cocoa and chocolate. Developing a direct sourcing capability in the world’s second largest cocoa producing country means we will be better placed to meet growing demand for sustainable, certified cocoa.”
Lionel Soulard adds: “We are confident this business model will add value at every level particularly for farmers who, as a result of working directly with us, will make a better living out of cocoa farming, and we are really proud of this development.”
Cargill has been operating a cocoa processing plant in Ghana since 2008. The move to direct sourcing of cocoa via its 60 strong team in the country reflects the company’s commitment to growing the business in Ghana. It will also enable a more direct approach to supporting more productive, profitable and sustainable farms.
The new purchasing model will be fully sustainable and fully certified. By operating its own LBC, Cargill will implement high standards of safety, integrity and quality throughout the supply chain in Ghana.
“We already source directly from cocoa farmers or farmer organisations in the other cocoa producing countries in which we operate. By moving to this model in Ghana we will be much better positioned to fully implement the Cargill Cocoa Promise,” Lionel Soulard explains. “This means expanding our sustainability activities to enable farmers to benefit from premium payments for certified sustainable cocoa beans. Farming communities will also be able to benefit from training, community and farm development support which will also help with improving their livelihoods. For example around community support, we will be building four new schools to serve the children of cocoa farmers in the four districts where we will operate.”
“It is our objective to work hand in hand with the Ghanaian authorities to improve the livelihoods of cocoa communities for generations to come,” concludes Lionel Soulard.
Pictured are just some of the almost 30,000 cocoa farmers who have already registered with Cargill’s new LBC.
Posted in CSR, Ingredients, Sustainability
Posted on 03 November 2016.
Ornua, Ireland’s largest exporter of Irish dairy products, has acquired the CoreFX Ingredients division of MCT Dairies and a powder ingredient production facility in Orangeville, Illinois. The acquisition, which has been made in partnership with Denis Neville, formerly of MCT Dairies, is Ornua’s first specialty dry ingredients production facility in the US. The newly named business, CoreFX Ingredients complements Ornua’s existing ingredients production facilities in Saudi Arabia, Spain, the UK and the US, delivering scale and shared dairy technologies.
Headquartered in Chicago, CoreFX Ingredients uses spray drying and dry blending technologies to produce a range of dairy, cheese and lipid powder ingredient solutions for US food manufacturing and foodservice customers. Its serves a wide range of markets including snack foods, sports nutrition, soups/sauces and dressings, infant & toddler nutrition, desserts, bakery and dairy. Core to the business is the ability to design ingredients specific to customer requirements across a range of properties including taste, melt point, texture, mouth feel, cost and shelf stability.
Ornua plans to further increase the scale and capability of the CoreFX Ingredients business through customer-led innovation, dairy technologies and its team expertise. It is investing in the development of the production facility’s technical capabilities and in a Customer Innovation Centre at its Chicago headquarters.
Kevin Lane, chief executive of Ornua, comments: “This acquisition is another key milestone in Ornua’s US expansion programme and is in-line with our strategy to invest in high growth and profitable dairy businesses. CoreFX Ingredients will provide our Ingredients division with greater scale and enhances our capability to deliver bespoke ingredient solutions to our customers. Importantly, we can share its dairy technologies across all of our ingredient operations around the world and in turn drive growth.”
Operating from 16 subsidiaries worldwide, Ornua has sales and marketing teams working in-market across all four corners of the globe from Algiers to Beijing to Lagos and LA. Headquartered in Dublin, Ornua exports to over 110 countries with annualised sales of circa €2.5 billion. The business is structured across two core platforms – Ornua Foods and Ornua Ingredients. Ornua owns the iconic Kerrygold brand, as well as the Pilgrims Choice, Dubliner, Shannongold, Forto, Eureka! and BEO Milk Powder brands. Ornua supplies superior quality dairy ingredients to leading global food manufacturers from some of the world’s most technically advanced manufacturing and pre-packing facilities located in Africa, China, Ireland, Germany, Saudi Arabia, Spain, the UK and the US.
Posted in Ingredients, News