Posted on 30 March 2017.
Public Health England (PHE) has published the technical guidelines setting out the approaches the food industry can take to reduce the amount of sugar children consume through the everyday foods that contribute the most to intakes. The reduction programme could see 200,000 tonnes of sugar removed from the UK market per year by 2020.
The guidelines include the recommended sugar limits for 9 food groups including biscuits, breakfast cereals and yogurt. Also published is the 2015 baseline. The 9 food categories in the programme are:
* breakfast cereals
* morning goods like croissants
* ice creams, lollies and sorbets
* confectionery (chocolate and sweet)
* sweet spreads, which is sub-categorised into:
* chocolate spread
* peanut butter
* dessert toppings and sauces
* fruit spreads
Sub-categories have been introduced due to the wide range of different products included in the sweet spreads category. Encouraging the industry to innovate to lower children’s sugar intakes means the programme will be good for health and good for business.
One of the main commitments in the Government’s Childhood obesity: a plan for action was to reduce the amount of sugar contained in food. The challenge is to reduce sugar by 5% by August 2017 and overall by 20% by 2020.
The 3 approaches the food industry can take to reduce sugar are:
* reformulating products to lower the levels of sugar present
* reducing the portion size, and/or the number of calories in single-serve products
* shifting consumer purchasing towards lower or no added sugar products.
PHE will judge the success of the sugar reduction programme by measuring the net amount of sugar removed from key food categories. The principles are to encourage the industry to go further and faster in sugar reduction in order to improve health outcomes, but also to give it flexibility in how it meets the Government’s challenge
Duncan Selbie, Chief Executive of PHE, says: “The UK has one of the most innovative food sectors in the world and it’s in everyone’s best interests to ensure it remains a dynamic and thriving sector of our economy. The scale of our ambition to reduce sugar is unrivalled anywhere in the world, which means the UK food industry has a unique opportunity to innovate and show the rest of the world how it can be done. I believe reducing sugar in the nation’s diet will be good for health and ultimately good for UK food business.”
Duncan Selbie adds: “We can’t duck the fact a third of children are leaving primary school overweight or obese and obesity generally is having a profound effect, not just on the costs for the health service, but on the overall health of the nation. Our economy is affected as obesity can lead to long term health problems that result in time off work.”
PHE’s Chief Nutritionist, Dr Alison Tedstone says: “Overweight and obese children are likely to carry this health problem into adulthood, increasing their risk of Type 2 diabetes, heart disease and some cancers. Levels of obesity are higher in children from deprived backgrounds. Tackling the amount of sugar we eat is not just a healthy thing to do, but an issue of inequality for many families. If businesses achieve these guidelines, 200,000 tonnes of sugar could be removed from the UK market per year by 2020.”
The PHE guidance confirms:
- guidelines for the sugar levels of food are set for the 9 categories of products providing sugar to children’s diets (up to the age of 18 years)
- soft drinks are covered by the industry sugar levy
- all types of sugars are in scope for these categories, except the naturally occurring milk sugars in yogurt and some sugar in plain whole dried fruit in breakfast cereals
- 2015 baseline levels of sugar in foods have been established using Kantar Worldpanel and nutrition information for manufacturers and retailers, and NPD Crest information for the out of home sector and publically available nutritional information for that sector
- some data have also been provided by industry including some out of home businesses
- the 20% total sugar reduction target has been set based on 2015 average sugar levels across the 9 categories, known as the sales weighted average
- the sales weighted average is calculated by weighting the contribution of individual products by their volume sales – a high-selling, high-sugar product will increase the sales weighted average and a high-selling, low-sugar product will reduce the sales weighted average
- this sets out the clear goal for a sales weighted average for sugar per 100g for each category to be achieved by 2020 and provides a figure against which progress can be monitored
- sweeteners that have been approved through European Food Safety Authority’s processes are a safe and acceptable alternative to using sugar.
Posted in CSR, Industry, Ingredients
Posted on 29 March 2017.
Sensient Flavors has introduced innovative fat-soluble flavours for fillings in bakery, confectionery and dairy applications. Nine sophisticated taste profiles have been developed as internal concepts, either as single or dual flavours: apple & almond, banana split, butter mint, cherry, mango, orange & ginger, peanut, praline and smoked coconut. All of the flavours are natural, suitable for vegan concepts and are Kosher certified. In addition, the peanut and almond flavours are ‘nut free’ nut flavours.
One key application for the new range is premium filled chocolates, in which the flavours are incorporated into the chocolate ganache filling. To achieve special visual appeal, Sensient Colors’ Spectraflecks™ can be used. These are coloured film particles that add colour to food products and provide, for example, chocolate coatings with colourful highlights.
With comprehensive flavouring expertise as a core competence, Sensient is able to create authentic flavour profiles. Depending on the concept, the company develops tailored solutions in collaboration with its customers. To create multisensory experiences, Sensient’s experts can make use of a broad portfolio of complementary inclusions, including flavoured sugar crystals, popcorn, ground cookies and toffees. In addition, sauces and fillings also play a key role when it comes to exciting texture combinations; products with tailored viscosities are available, from caramels, chocolate and fruit-based varieties to coffee variants. In general, the sky’s the limit when it comes to product development.
“The global chocolate market is set to grow in volume by 5% and increase in value by more than 10% between 2015 and 2020. The challenge for manufacturers is to create products that stand out from the competition. We recognise the consumer demand for sophisticated sensory experiences and, whether that need presents itself as bold flavouring combinations, exciting texture pairings or a unique appearance, with our portfolio, we are perfectly prepared to develop products that are bang on trend and fulfil the most important aspect of sweet treats — being indulgent,” says Simon Daw, Director of Marketing at Sensient Sweet Flavors Europe.
Posted in Ingredients, Innovation
Posted on 28 March 2017.
As global consumers’ attitudes towards soft drinks grow increasingly negative due to their high levels of sugar, calories, and ‘artificial’ ingredients, new opportunities are arising for companies to diversify their portfolios, according to research and consulting firm GlobalData.
The company’s latest report states that healthy, ‘clean’ and functional soft drinks are in demand, with 89% of global consumers finding general health and wellbeing claims appealing in food and drink products. These consumers are seeking convenient ways to improve their personal wellbeing and live a more holistic lifestyle, without cutting soft drinks completely out of their diet. In this way, manufacturers must reduce sugar and calorie content, use plant-based sugar alternatives, and enrich products with essential vitamins and minerals to appeal to modern consumers.
Melanie Felgate, Senior Consumer Analyst for GlobalData, explains: “The sugar backlash, concerns around artificial ingredients, and a desire for a ’cleaner’ lifestyle are driving demand for beverages that are deemed ’better for you’ than regular soft drinks. Consequently, manufacturers must reduce sugar content and offer products with functional benefits, such as promoting gut and digestive health, to appeal to consumers seeking healthier products that are still similar to traditional soft drinks.”
One such example is Karma Probiotics Wellness Water, a product developed in the US which claims to contain a patented ingredient providing up to 10 times as much digestive health-promoting live culture than probiotic yoghurt.
Additionally, on-pack credentials such as logos and certificates, and popular health claims like ‘pure’ and ‘clean’ will further appeal to the 66% of global consumers interested in food and drink products with ‘natural claims’, which should be supported by the inclusion of health-enhancing natural ingredients and flavorings such as ginger, turmeric and cinnamon.
Felgate concludes: “It is imperative that soft drinks manufacturers better utilize health trends in order to compete in the market. Effective targeting will help brands to remain relevant to consumers’ changing preferences and shopping habits in this highly competitive space. This is highlighted by the 59% of global consumers who believe that they are often or always influenced by how soft drinks impact their health when choosing products.
“The sugar backlash and rising health-consciousness have hit a critical point where ’better for you’ has transitioned from desirable to necessity.”
Posted in Ingredients, Innovation, Reports
Posted on 27 March 2017.
Glanbia Ingredients Ireland has announced the verification of Truly Grass Fed™ by the Non-GMO Project, North America’s most trusted seal for genetically modified organisms (GMO) avoidance for consumers. Truly Grass Fed™ is a premium range of dairy ingredients from Glanbia designed for customers and consumers who are looking for the best natural choice for their brands and food products.
The Non-GMO Project is a US based non-profit organization committed to preserving and building sources of non-GMO products, educating consumers, and providing verified non-GMO choices. It is North America’s most trusted seal for GMO avoidance.
Seán Molloy, Director of Strategy and Supply Development at Glanbia Ingredients Ireland, comments: “There is significant and growing demand from our customers and consumers, particularly evident in North America, for transparency of ingredients used in products. In many cases, it’s what drives their choices. Being awarded verification from a trusted organisation such as Non-GMO Project enables us to support and endorse food and nutrition companies’ natural brands in market.”
He elaborates: “A core element of the Truly Grass Fed™ offer is non-GMO. With growing demand from food savvy consumers for proven naturalness, we are on a mission to prove that our grass-fed dairy system complies with recognised non-GMO standards. Verification by the Non-GMO Project, a US based non-profit committed to preserving and building sources of non- GMO products, proves our natural dairy credentials.”
Customers who include Truly Grass Fed ingredients in their branded products have the opportunity to use the Truly Grass Fed™ endorsement seal on their packaging, which informs consumers what Truly Grass Fed™ dairy ingredients are all about.
The Truly Grass Fed™ brand signifies that products are:
Non-GMO Project verified
At least 95% grass-fed
Animal welfare friendly
Truly Grass Fed was established in December 2016. Operated by Glanbia Ingredients Ireland, Truly Grass Fed offers a wide range of clean, wholesome dairy ingredients made by happy, healthy cows that graze in open pastures on family farms across Ireland.
Truly Grass Fed is working with a number of valued partners in nutrition and chilled dairy foods offering a range of products including whey and milk proteins, casein, lactose, butter and cheese. Visit www.trulygrassfed.com for more information.
Posted in Environment, Ingredients
Posted on 24 March 2017.
EFSA will provide scientific advice on the daily intake of added sugar in food by early 2020. The Authority aims to establish a science-based cut-off value for daily exposure to added sugars from all sources which is not associated with adverse health effects. The work will be carried out following a request from Denmark, Finland, Iceland, Norway and Sweden.
Added sugars from all sources comprise sucrose, fructose, glucose, starch hydrolysates such as glucose syrup, high-fructose syrup, and other sugar preparations consumed as such or added during food preparation and manufacturing.
The adverse health effects under consideration will include body weight, glucose intolerance and insulin sensitivity, type-2-diabetes, cardiovascular risk factors, as well as dental caries. In its assessment, EFSA will look at the general healthy population, including children, adolescents, adults and the elderly.
The advice will guide Member States when establishing recommendations for the consumption of added sugars and in planning food-based dietary guidelines.
Sweden is coordinating the request to EFSA on behalf of the five Nordic countries. Annica Sohlström, the Director General of the Swedish National Food Agency, says: “We welcome EFSA’s acceptance of the mandate which reflects the need to scientifically evaluate the links between added sugar and health at a European level.”
EFSA will establish an ad-hoc working group with expertise in dietary exposure, epidemiology, human nutrition, diet-related chronicdiseases and dentistry. The five Nordic countries that initiated this mandate will be invited to the working group as observers.
EFSA will use its established methodology to develop a protocol on how to carry out the assessment. Known as Prometheus – PROmoting METHods for Evidence Use in Scientific assessments – the method shows how EFSA selects evidence, how this evidence contributes to the risk assessment and how EFSA reports on the entire process and it results.
In line with its commitment to openness and transparency, EFSA will engage with stakeholders throughout the assessment process. It will hold two public consultations, inviting feedback on the draft protocol in the first half of 2018 and on the draft opinion in late 2019, which will also involve a face-to-face meeting with stakeholders.
In 2010, EFSA published its Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fibre, which also included sugar. At this time, the available evidence was insufficient to set an upper limit for the daily intake of total or added sugars. New scientific evidence has come to light since then. There has also been growing public interest in the impact of the consumption of sugar-containing foods and beverages on human health.
Posted in Food Safety, Ingredients
Posted on 24 March 2017.
Archer Daniels Midland Company (ADM) is bringing two new sweetener brands, SweetRight stevia and VerySweet monk fruit, to market. These two new additions to the ADM portfolio, sourced through ADM’s partnership with GLG Life Tech Corporation, offer food and beverage product developers all the benefits of stevia and monk fruit, as well as access to ADM’s extensive ingredient portfolio, formulations expertise and blending capabilities. ADM’s global distribution network provides the added assurance that these ingredients are readily available.
“As consumers continue to look for great-tasting, healthier, lower-calorie products, we are pleased to meet formulator’s needs by offering a range of sweetener solutions that help them meet consumer demand,” says Rodney Schanefelt, director, Sugar and High Potency Sweeteners, ADM. “This expansion of our high-potency sweetener portfolio will help meet the ever-growing demand for natural, lower calorie, ‘no added sugars’ foods and beverages. We are committed to providing food and beverage formulators with ideas and solutions to address the taste, cost, calories and labeling preferences of today’s consumers.”
SweetRight and VerySweet join ADM’s VivaSweet™ sucralose, the first high-intensity, zero-calorie sweetener in ADM’s portfolio. VivaSweet is suitable for use in virtually any food or beverage application and offers a clean, sweet taste, as well as process and shelf stability.
“Now, with SweetRight stevia, VerySweet monk fruit and VivaSweet sucralose available from one global source, formulators have access to even more sweetener options from ADM as they create products to meet the ever-evolving tastes and preferences of today’s consumers,” Rodney Schanefelt adds.
SweetRight stevia, sourced from the stevia leaf, is clean-label friendly and provides a high quality of sweetness, making it ideal to help reduce sugar while still maintaining desirable taste and sweetness. SweetRight offers a range of stevia ingredients extracted from the stevia leaf using a proprietary process. SweetRight stevia is up to 250 times as sweet as sugar and offers a clean-label, GRAS (Generally Recognized as Safe), non-GMO, and plant-based sweetener solution. It blends well with other sweeteners, is process and shelf-stable, and is available in three forms—RA, RA granular, and EMS Enzymatically Modified Stevia—to meet a variety of needs.
VerySweet monk fruit has a delicious sweet taste without bitterness, making it an ideal choice for reducing sugar in a wide range of food and beverage products. VerySweet is sourced from the luo han fruit and is up to 200 times as sweet as sugar. This low calorie, GRAS sweetener solution may be used alone, blended or as part of a complete sweetening system.
For more information visit www.adm.com/stevia and www.adm.com/monkfruit.
Posted in Ingredients, Innovation
Posted on 21 March 2017.
Minch Malt has been producing the highest quality malt since 1847. It all began when Matthew Minch, a tenant farmer from Portersize, Ballitore, opened his first malting business in Athy, Co. Kildare, Ireland in around 1845. Although he didn’t come from a wealthy background, Minch proved that hard work, passion and dedication go a long way. Within 2 years he had acquired two further small malting premises in Athy. In 1921 Minch merged his malting business with that of P.R. Norton, a maltster with premises in the adjoining counties of Carlow, Laois and Kilkenny and the new company was called Minch Norton. These days, Minch Malt is registered in Ireland and is owned by parent company BOORTMALT, the malting business of French Co-operative AXEREAL.
Supply Chain & Sustainability
Today, Minch Malt combine centuries of tradition with the most up to date equipment and processes to produce malted barley that is highly sought after by Ireland’s leading brewers and distillers. Through decades of experience they have learned that to make excellent malt, you need excellent quality malting barley. Minch Malt believe so much in this philosophy that they positively influence every link of the supply chain that produces this illustrious grain. From the moment that the finest barley seed varieties are selected, through to the delivery of the malting barley to the Athy maltings, each link is influenced by Minch Malt’s dedicated malting barley agronomy team also known colloquially as “barley doctors”.
The barley doctors work hand in hand with nature and their dedicated malting barley farm families whose distinguished heritage runs through many generations in the production of premium products. They operate in a sustainable fashion to protect the environment, enhance social interaction and improve the viability of the industry year in, year out. Minch Malt take agricultural sustainability very seriously, indeed they pride themselves on being verified members of Origin Green. Origin Green is the only sustainability programme in the world that operates on a national scale, uniting government, the private sector and food producers through Bord Bia, the Irish Food Board.
A valuable feature of Minch Malt’s supply chain is that it can supply customers with 100% honest to goodness traceability from seed to glass. The kernel of this traceability manifests itself in the recording of live field data in a cloud-based farm tool called FarmFlo. This tool tracks live data such as field GPS location, seed variety, sowing date, weather conditions etc. for each dedicated malting barley field in each farm. This enhances the malting barley produced from a quality and unique selling point of view. This is demonstrated in the provenance of their unique Hook Head Series Malts and as specific as their “one farm, one batch” of beer or spirit malt.
Hook Head Series
The Ring of Hook, a small peninsula in the south east of Ireland is renowned for producing premium quality malting barley. As the area is surrounded by the Atlantic Ocean, the soils have been splashed with sea spray for millennia, resulting in high sand and sodium levels. Throughout the growing season, the malting barley is subjected to sea mists and storms, which deposit salt onto the crops, changing their colour from a rich green to completely white and back again. The Hook Head Series is produced by 11 specialist growers, many of whom are third or fourth generation malting barley growers. These elite growers epitomise the age old secrets that make renowned the Hook Head Series, “the perfect blend of heritage and quality malt”.
Many More Years to Come!
A cherished quality of the Minch Malt family is their passion for producing premium malts by always respecting tradition whilst embracing technology to deliver an un-paralleled malting barley supply chain. After 170 years, the proud people at Minch Malt want to make sure that the Minch legacy in malting continues to grow for many more years to come!
Posted in Ingredients
Posted on 20 March 2017.
Kefir appears to be bucking the trend that has seen launch activity in drinking yogurts and fermented beverages remain relatively static in recent years. While kefir launch numbers are still limited globally, Innova Market Insights data indicate that they grew more than three-fold between 2011 and 2016. This is despite launches in the overall drinking yogurt/fermented beverages sub-category rising by a much more modest +60%.
“As interest in fermented dairy products spread in the west alongside the arrival of the so-called functional foods market in the 1990s,” reports Lu Ann Williams, Director of Innovation at Innova Market Insights. “Kefir started to move out of its home in the Caucasus via limited availability in specialist health food stores in western markets to a more value-added, mainstream positioning, particularly in the US,” she adds.
The US pioneered the kefir market in the west and brought value-added options in resealable plastic bottles to the mainstream market. This allowed for more direct competition with other dairy and non-dairy beverages. It accounted for over one-third of global kefir launches in 2016 and beverages featuring kefir accounted for 40% of US drinking yogurt/fermented beverages introductions overall, compared with just over 8% globally. Europe accounted for the bulk of the remainder, led by more traditional markets in Eastern Europe, although launches in Western Europe have grown strongly, but from a very small base.
Kefir is strongly promoted on its healthy properties, particularly with rising interest in fermented foods and beverages overall. All US and nearly 94% of global launches used some kind of health positioning in 2016. There was initial emphasis on probiotics, particularly focusing on digestive health benefits. Even though regulatory issues have made this type of claim more difficult in some parts of the world, digestive health claims were still used for nearly two-thirds of global launches in 2016.
Nearly half of kefir launches use low fat claims and the sector has also not been slow to exploit rising concerns over sugar intake in the diet. The number of global launches positioned on low sugar/no-added-sugar and sugar free positionings double in 2016 to feature in 20% of the total. Organic and lactose free variants are also increasingly common, among kefir launches.
For more information about Innova Market Insights, please visit: www.innovadatabase.com.
Posted in Ingredients, New Product Development, Research
Posted on 19 March 2017.
Tate & Lyle PLC has unveiled its upgraded Food Systems Global Innovation Centre in Lübeck, Germany. In May 2016, Tate & Lyle’s Food Systems facility in Lübeck was refocused as a site dedicated exclusively to innovation, applications and solutions expertise for customers of its global Food Systems business. As part of this refocusing, investments were made to expand and enhance the customer-facing facilities, and these are now complete and open for customers to use.
As well as its extensive applications laboratories, the Lübeck Centre includes four large state-of-the-art pilot plants with dedicated areas for dairy, convenience, bakery and meat preparation allowing for fully customized prototype production as well as the demonstration of on-site technical expertise. The pilot plants have the capacity for up to 300 trials per month. The Centre will also be used to hold customer and distributor events, including innovation workshops, seminars and on-site technical training.
Brian Walker, SVP & General Manager, Food Systems Europe, Middle East & Africa, Tate & Lyle, said: “We are delighted to welcome our customers to our state-of-the-art Food Systems Global Innovation Centre in Lübeck. Working with our technical experts across the world, this Centre will play a pivotal role in the development and future growth of our global Food Systems business.”
He added: “Here at our Food Systems Global Innovation Centre in Lubeck, we have dedicated areas for dairy, convenience, bakery and meat. With our comprehensive technology know-how and extensive portfolio, we can partner with our customers to deliver specific product attributes and unique characteristics such as stability, texture, viscosity, fat and sugar reduction and organoleptic properties.
“The state of the art pilot plants have capacity for up to 300 trials per month and our customers can match their own production techniques in our pilot plants resulting in significantly shortened development times. We anticipate that we will host up to 100 separate customer visits each year at our new centre. We have over 100 years of knowledge in food stabilization and with more than 50% of our 130 employees based here dedicated to R&D, innovation is truly our key focus.”
Gianluca Brusoni, Director Global Food Systems R&D and Applications, Tate & Lyle, also commented: “In Food Systems, we operate locally but innovate and share recipes and technical expertise globally, so that our teams of technical experts across the world are able to consistently provide our customers with the bespoke solutions they need in their local markets. Our Center in Lübeck is very important as it is the hub through which this global innovation and expertise in Food Systems is shared.”
The Centre in Lübeck is part of Tate & Lyle’s global network of applications laboratories, which includes Tate & Lyle’s Commercial and Food Innovation Centre in Chicago, its primary research and innovation centre. Customers visit these laboratories to work with Tate & Lyle’s food scientists to reformulate their products and to develop solutions using Tate & Lyle’s wide range of ingredients.
Posted in Ingredients, Innovation, Laboratory
Posted on 17 March 2017.
The organic German food industry is booming, with organic farming playing, once again, a key role in the food and agriculture industries. So much so that in 2017, the federal government is expected to invest €20 million to support and strengthen organic farming in order to push organically cultivated land to total 20% of Germany’s overall cropland.
As producers look to source home-grown organic ingredients with minimum transportation requirements, KRÖNER-STÄRKE, a leading German producer of wheat starches, is now in a prime position to help meet the surge in demand for vegetarian and organic food. The company, which has been producing organic versions of its popular range of starches for nearly thirty years now, is helping food producers to meet strict clean-label and organic standards.
One of KRÖNER-STÄRKE’s most popular organic gluten free wheat starches, SANOSTAR, offers outstanding taste and perfect baking properties. It is 100% non-GMO and has guaranteed compliance with improved safety standards as each production batch is analysed by an external laboratory. Its sister product, SANOGEL, a cold swelling organic gluten free wheat starch, is also naturally produced to give a functional ingredient of the highest standard for food processors needing an organic, gluten free alternative starch.
The firm can provide the supply chain with a dependable source of high standard, organic raw materials, which can be used as functional and clean label ingredients in a wide variety of food products. Applications for its organic starches are wide reaching and range from baked goods, delicatessen products, vegetarian burgers, meat and meat replacement products to soups, batters, sauces and fruit preparations.
No longer a niche sector available only in health food shops, organic and clean-label foods are making an increasingly big appearance in main supermarkets and discount stores too. Both bread producers and those catering for the vegan or vegetarian market can take advantage of KRÖNER-STÄRKE’s organic vital wheat gluten. In the bakery sector, it adds texture and softness to bread and in the growing vegan/vegetarian sector, it is ideal for use in Seitan, a meat replacement product.
There is a growing sense of responsibility from consumers to seek processing methods known to be kinder to the environment and which they believe to be more sustainable. Food producers offering an organic alternative to their usual products can tap into this growing market – providing they can vouch for the quality of their raw materials.
Sourcing dependable raw materials need not be difficult. With KRÖNER-STÄRKE’s totally chemical-free approach to the production of all of its starches, food producers are guaranteed organic starches with full traceability. Even the water used in its grain processing stage is sourced from its own natural spring water well.
KRÖNER-STÄRKE routinely monitors both the land and grain suppliers it uses in order to ensure complete integrity in its own organic supply chain. The company has an in-depth knowledge of the organic cultivation methods used in the production of its raw materials and makes sure that all of its delivery partners adhere to the standards set by European Organic Regulations with regard to the use of pesticides.
Product development technician, Maren Wiese, comments: “We are in an excellent position to satisfy the German appetite for top quality raw ingredients with regional roots, and that do not cost the earth. Our organic starches are available in native, pre-gelatinised or gluten free form and enable food processors to benefit from excellent functionality whilst at the same time responding to the consumer demand for more sustainable, clean-label ingredients in food.”
For more information visit www.kroener-staerke.de.
Posted in Agriculture, Ingredients
Posted on 16 March 2017.
The Brewers of Europe has welcomed the European Commission’s call for alcoholic drinks to list ingredients and nutrition information, matching the requirement for non-alcoholic beverages that came into force in December 2016. EU rules oblige producers of beverages below 1.2% ABV to list ingredients and provide the seven nutritional values per 100 ml. The EU Regulation also requires companies voluntarily providing ingredients and calorie information for alcoholic beverages above 1.2% ABV to do so per 100 ml.
“The 100 ml reference is laid down in the Regulation for all beverages, non-alcoholic and alcoholic, and widely understood by consumers across the EU as the robust standard for comparing the nutritional contents of different drinks. When there are anyway no standard portions for any alcoholic beverage across the EU, a solely portion-based scheme can never replace the 100 ml reference,” stresses Pierre-Olivier Bergeron, Secretary General of The Brewers of Europe. “EU law in any case allows companies to add relevant portion size references, provided they are not misleading and are included alongside the 100 ml reference.”
Based in Brussels, The Brewers of Europe brings together national brewers’ associations from 29 European countries and provides a voice to support the united interests of Europe’s 7,500+ breweries.
Following a public commitment made by The Brewers of Europe in March 2015, Europe’s brewers have been voluntarily rolling out ingredients listing and nutrition information across Europe, following the rules that apply to non-alcoholic drinks. The Brewers of Europe expects that by the end of 2017, over 60% of new beer volumes hitting the shelves across Europe will carry this information, on labels and also via online platforms, meeting the expectations and needs of today’s consumers.
The Brewers of Europe is also encouraging other sectors to follow its lead in providing both ingredients and nutrition values according to the rules, as it is clear that consumers can only be empowered to take informed decisions on how different foods and beverages fit within their diet and lifestyle if there is a level playing field of comparable information.
The Commission states that it will report back in one year on how alcoholic drinks producers are progressing with the voluntary roll-out of ingredients and nutrition information. This roll-out must be done against the rules as laid down in the EU Regulation. The Brewers of Europe is confident that the head start it has in doing this will stand it in good stead in this time-frame.
Posted in Ingredients, Nutrition, Packaging
Posted on 15 March 2017.
The European Commission has adopted a report on the mandatory labelling of the list of ingredients and the nutrition declaration for alcoholic beverages. Following the conclusions of the report, the Commission has decided to invite the alcoholic beverages’ industry to develop, within a year, a self-regulatory proposal aiming to provide information on ingredients and nutrition of all alcoholic beverages.
Commissioner for Health and Food Safety, Vytenis Andriukaitis says: “This report supports the right of people in the European Union to be fully informed about what they drink. Moreover, it does not identify any objective grounds justifying the absence of the list of ingredients and nutrition information on alcoholic beverages. The expansion of voluntary initiatives from the sector has already been ongoing and is brought to the fore in the report.”
The EU Regulation on the provision of food information to consumers (1169/2011) which became applicable in December 2014 includes rules on listing ingredients and providing a nutrition declaration. These rules are mandatory for all foods, including alcoholic beverages. There is an exemption, however, for beverages containing more than 1.2% alcohol per volume.
Such information is nevertheless provided by some producers on a voluntary basis. Furthermore, a number of Member States have maintained, adopted or proposed national measures imposing additional labelling requirements on ingredients for all or certain alcoholic beverages. Draft national rules on food labelling have to be notified and assessed by the Commission before their possible adoption.
Following the report, the industry should propose within a year, a harmonised approach aiming to provide consumers with information about the ingredients present in alcoholic beverages and the nutritional value of alcoholic beverages. This proposal will be assessed by the Commission. Should the Commission consider the self-regulatory approached proposed by the industry as unsatisfactory, it would then launch an impact assessment to review further available options in line with Better Regulation principles.
To read the report in full and for more information on food information to consumers and EU alcohol policy, see:
Posted in Industry, Ingredients, Packaging
Posted on 14 March 2017.
This March, the UK’s largest pop-up supermarket for industry buyers is coming to London’s ExCeL. Between 19–22 March, The International Food & Drink Event (IFE) will be the global shopping hub for the industry’s most influential buyers. With 1000’s of new product launches and countless innovative offerings on display across the four-day event, trade attendees are guaranteed to leave inspired and motivated for the year ahead.
As consumer consumption habits continue to evolve at an ever increasing pace, IFE 2017 showcases the latest trends shaping the food and drink industry. As the show opening approaches, IFE shares its ultimate, not to be missed shopping list:
Adult Soft Drinks
With more and more consumers embracing a teetotal lifestyle than ever before, the demand for premium adult soft drinks is at an all time high. Buyers should expect to see more cold-pressed juices and non-alcoholic adult soft drinks at IFE 2017.
- Fentimans – a range of botanically brewed soft drinks [Stand N2140]
- Cawston Press Sparkling Soft Drinks – a balance of natural flavours using only pressed juice with some added sparkle [Stand N2002]
- Sibberi Tree Water – the first and leading tree water brand available in Birch, Maple and Bamboo waters [Stand N2440]
- Juice A Day – a range of refreshing cold press juices made from exotic fruits and garden greens [Stand N1926]
Gluten Free and Free From
Over the last five years there has been a significant rise in popularity of gluten free and free from market. No longer required for purely medical reasons, the sector is becoming increasingly popular choice with consumers looking to adopt a ‘better for you’ lifestyle. As interest in the market increases so does the demand for free from options that refuse to compromise on taste.
- MannaVida – finely milled gluten-free flour ideal for a range of recipes [Stand N2750]
- World Innovation Awards 2017 finalist Nutristrength – a range of protein powders produced using goat and sheep whey [Stand N2432]
- Battle Oats – a nutritional grab ‘n’ go snack, high in protein and gluten free [Stand N1630]
- World Innovation Awards 2017 finalist Dragsbaek – organic vegan spreadables [Stand S3410]
Protein isn’t what it used to be. Insects, plants and algae are all new and exciting meat substitutes and IFE 2017 has a great assortment of products for those buyers interested in alternative protein options.
- Yumpa – natural energy bars made with protein-packed cricket flour, nuts, dried fruit and seeds [Stand N2262]
- Moellerup – a range of nutritious and delicious products from pure hemp products [Stand S2804/c]
With consumers’ lifestyles becoming busier, many are opting to graze regularly instead of sitting down to eat a main meal and are demanding healthy snacks that provide the same blend of nutrition and convenience.
- Deliciously Ella Energy Balls – a delicious on-the-go snack made from no more than six natural ingredients [Stand N2345]
- Emily Crisps – healthy treats that combine real fruit and vegetables with the proper crunch of a crisp [Stand N1648]
- World Innovation Awards 2017 finalist Mindful Bites – crunchy gluten and sugar free bites filled with a range of tasty nut butter fillings [Stand N2254]
Best of British & Irish
Consumers are continuing to choose authentic and traditional products using locally sourced produce and at IFE 2017, buyers can discover a wide range of Great British & Irish products.
- World Innovation Awards 2017 finalist Salubrious Sauce – a range of different British inspired meal condiments [Stand N2354]
- Biddenden Vineyards – award winning wines, pressed, fermented and bottled on a family run farm in Kent [Stand N2748]
- Snowflake Gelato – gelato made with the best quality natural ingredients from the UK [Stand N2842]
- De Roiste Puddings – a family owned business producing traditional black & white puddings, sausages, rashers & breakfast time terrines [Stand N2802]
Buyers attending IFE 2017 will be blown away with the ground-breaking products on offer from exhibitors and be the first to see the NPD showcased daily. The Grocery Accelerator sessions will take place every day on the Talking Trends stage and will shine a spotlight on 20 of the most promising start-up food and drink companies, giving visitors the opportunity to taste, meet and discover something amazing. Additionally, buyers looking to shop a particular trend can follow one of IFE’s “Trend Trails”. The simple to follow trail maps will highlight relevant stands to source new and on-trend produce in specific on-trend categories such as Free From, Fit for Kids, Private Label, Hot Beverages and Innovation on the go.
With so much to see and do, IFE 2017 has created a brand new Personal Itinerary planner on the website, enabling buyers to pinpoint the products, chef demos and seminars they don’t want to miss. The new tool aims to ensure that visitors leave with greater inspiration, newer ideas and wider knowledge of the industry.
Event Director, Soraya Gadelrab commented: “When we go shopping for fashion we don’t want to shop last season’s trends, and it’s no different with the food and drink industry. IFE 2017 is proud to be among the first to showcase the emerging global trends and latest NPD, we take our role as the buyers’ market incredibly seriously and are confident that some great partnerships will be formed during the four day event.”
Register now via the IFE website (www.ife.co.uk) for your free entrance badge and save paying the £25 on-the-door charge.
Posted in Conferences & Exhibitions, Ingredients, Innovation, Processing
Posted on 13 March 2017.
The American Society of Baking (ASB) has announced the 2017 winners of the Innovation Awards Programme. Kerry received the 2017 Innovation Award for Operational Excellence for Biobake® enzymes and taste solutions for crackers. Kerry’s natural sponge and dough flavour paired with Biobake® enzymes allows cracker manufacturers to greatly reduce fermentation time or eliminate it altogether.
“Our natural sponge and dough flavour is the closest match we have found to the flavour that develops during traditional fermentation time. Pairing this flavour with our Biobake® enzyme technology revolutionizes manufacturers’ approach to cracker production,” says Bogdan Farjon, research scientist and baker at Kerry. “Cracker manufacturers can work with Kerry to develop innovative solutions that lead to cost-savings including reduced scrap dough and also efficiency in processing and startup time.”
The ASB programme celebrates leaders in the grain-based foods industry for their innovative development and implementation of leading edge products, equipment design and advancements in ingredient technology. The Innovation Award for Operational Excellence recognizes companies that have demonstrated continuous improvement, dedication, best practices, creativity, innovation and ongoing contribution to the advancement of bakery production and operations.
Kerry is proud to participate in ASB’s annual BakingTech event, and is dedicated to finding new ways to deliver optimal taste, nutrition, and operational efficiency for the baking industry.
In 2017, Kerry’s enzyme business is celebrating 50 years of expertise. From an initial focus on cereal chemistry for brewing, Kerry extended to applications in bakery, cereal based nutritional beverages, confectionery, dairy, meat and animal nutrition. Today, Kerry’s enzyme business delivers creative, practical and cost-effective solutions for multiple applications. Kerry partners with customers all over the world to deliver solutions that meet customers’ most pressing challenges.
Posted in Ingredients, Innovation
Posted on 11 March 2017.
Nestlé Ireland says it plans to remove 10% of sugar from its products by 2018. This will result in around 400 tonnes of sugar stripped from a number of well-known brands including Aero, Drifter, KitKat, Lion, Milkybar, Rolo, Quality Street and Yorkie. The changes will see the firm replace sugar with higher quantities of existing ingredients or other, non-artificial ones. It says this is to make sure products are below a certain amount of calories.
CEO of Nestlé UK and Ireland, Fiona Kendrick, said: “Our confectionery brands have been enjoyed in the UK for more than a century and we know that if we can improve these products nutritionally, provide more choice and information for the consumer, together with other categories, we can have a significant impact on public health.
“Nestlé is at the forefront of efforts to research and develop new technology that makes food products better for our consumers. These innovations will help us to reduce sugar in confectionery when they are combined with other, more common methods like reformulating recipes and swapping sugar for other, non-artificial ingredients.
“Making these improvements to our products is key to us delivering better choices for our consumers while retaining the same great taste that they know and love.” The firm has already announced plans to reduce added sugars in products globally by 5% by 2020. It says it is in the process of patenting new sugar technology.
Posted in Ingredients, Innovation, Nutrition
Posted on 10 March 2017.
First Milk, the UK’s only major dairy company owned by British family farms, has agreed a new long-term contract with Nestlé UK & Ireland. First Milk has supplied fresh British milk to Nestlé UK & Ireland since 2003, in a relationship that has focused on building a long term sustainable supply chain for Nestlé’s confectionery and beverage businesses.
Mike Gallacher, chief executive of First Milk, comments: “Nestlé are a hugely important customer for First Milk and I am delighted to see this relationship renewed for the long term. Nestlé have consistently supported British Dairy farmers and are at the forefront of driving best practice on responsible sourcing and sustainability. Initiatives like our Next Generation Young Farmer Program demonstrate a long term and strategic commitment to the UK supply chain.”
Mike Gallacher, chief executive of First Milk.
Robin Sundaram, Responsible Sourcing Lead – Milk Buyer at Nestlé UK & Ireland, says: “Good quality milk is a key ingredient in some of our iconic brands such as Nescafe and KitKat. We look forward to continuing our strategic long-term partnership to drive our vision of supporting our farmers and our environment.”
First Milk supplies the retail, foodservice and milk markets with a wide range of dairy products and ingredients, in the UK and internationally.
First Milk is currently pursuing a new strategy focused on its core business of Liquid Milk Contract supply and Cheddar manufacturing. This has resulted in a £30 million improvement in profitability over the last two years. At the same time the business has been able to step up its milk price to members, fuelled by the transformation in the business performance.
Posted in Ingredients, News
Posted on 08 March 2017.
AG Barr, which produces and markets some of the UK’s leading soft drinks brands, including IRN-BRU, Rubicon and Strathmore, has announced its further commitment to reduce sugar across its soft drinks portfolio. AG Barr has confirmed that by accelerating its long-standing sugar reduction programme, over 90% of its company owned soft drinks portfolio by volume will contain less than 5g of total sugar per 100ml by the autumn of this year.
This successful reformulation programme now includes the iconic IRN-BRU brand, which will see its sugar content reduced in line with changing consumer tastes and preferences.
Roger White, chief executive of AG Barr, comments: “Evidence shows that consumers want to reduce their sugar intake while still enjoying great tasting drinks. We’ve responded by significantly reducing sugar across our portfolio in recent years, through reformulation and innovation.
He continues: “We are now expanding our successful sugar reduction plans to include our iconic IRN-BRU brand. We’ve worked hard to deliver IRN-BRU’s unique great taste, using more of the secret IRN-BRU flavour essence, but with less sugar.”
Posted in CSR, Ingredients
Posted on 07 March 2017.
PureCircle, the world’s leading producer of high-purity stevia ingredients for the global food and beverage industry, has completed a $42 million expansion of its stevia plant in Malaysia. This major expansion of PureCircle’s facilities will enable the company to double its production capacity and focus on even more efficient extraction and processing from sustainably grown stevia leaf and purification for its next generation of pioneering stevia ingredients.
Innovations that have been incorporated into the new facilities include a dedicated line, specifically designed for PureCircle’s Zeta Family ingredients – these are comprised of the most sugar-like steviol glycosides, such as Reb M and Reb D, and allow for the deepest calorie reductions by food and beverage companies.
This investment will ensure that PureCircle remains at the forefront of innovation to deliver the best tasting products, at a scale that fits with the needs of global brands, as well as benefiting farmers and their communities. The fully automated expansion in Enstek, Malaysia, will bring the employment of the full facility to almost 600 people.
PureCircle’s Group CEO Magomet Malsagov comments: “PureCircle is committed to a substantial ongoing investment programme to ensure that our customers – global food and beverages brands – have year-round access to the highest quality stevia leaf extract that is consistent, sustainably grown and made from the best tasting stevia plant varieties. The expansion of our extraction and processing operations will benefit not only of our customers but also our employees, the farmers and communities we work with, and our end consumers around the world.”
PureCircle has a deep commitment to making stevia a mainstream ingredient and is the only company that has this type and scale of production facility in the stevia industry.
Posted in Ingredients, News
Posted on 06 March 2017.
Cargill Cocoa & Chocolate has launched new additions to its coatings and fillings range offering extended capabilities to manufacturers, with innovations designed to answer key trends and consumer preferences. Each of the coatings and fillings responds to a trend identified in Cargill Cocoa & Chocolate’s recently issued Trends report, namely: Healthy, Sustainable and Clean, and Indulgent.
- Reduced sugar – for those torn between the desire to indulge and making healthy choices, these coatings and fillings have been reformulated to reduce sugar by at least 30%, contributing to the reduced sugar claim on manufacturers’ end products.
- Source of protein – the trend for protein continues to grow. Breaking free from sports nutrition, protein has now moved mainstream. Packed with around 20% protein, these coatings and fillings are ideal to contribute to the protein claim of cereal bars, biscuits and other final applications with no taste trade-off.
Sustainable and Clean:
- Naturally coloured with plant extracts – consumers are increasingly looking for natural ingredients and to avoid additives and colourings which can be perceived as unhealthy. Created using plant extracts to replace colourants – from beetroot to give a warm red colour, to spirulina for a deep blue – these coatings and fillings create endless possibilities.
- Lemon-flavoured – the demand for citrus flavours is booming worldwide. With natural colour and flavour this coating or filling brings zing and zest to sweet creations. There are also wider possibilities to innovate with even more colours and flavours, such as the popular orange and strawberry, or the on trend coconut.
- Salted caramel-flavoured – when warm and comforting winter treats are required this coating and filling combines a vintage toffee flavour with a silky texture – appealing to adults and children alike.
To find out more about the coatings and fillings range visit: http://www.cargillcocoachocolate.com/products/coatings-and-fillings/choosing-coatings-fillings/index.htm
Posted in Ingredients, Innovation
Posted on 04 March 2017.
Spice Drops® the range of highly concentrated natural extracts of herbs and spices have been listed by Sainsbury’s, marking the brand’s first move into the core grocery multiples sector, building on success in Ocado and Wholefoods. Sainsbury’s will stock eight Spice Drops® varieties across 112 of its stores nationwide, including: Asafoetida, Red chilli, Paprika, Cumin Seed, Coriander Seed, Garam Masala Spices, Saffron and Turmeric.
Spice Drops® are made using natural ingredients with no artificial colourings, flavourings or preservatives and contain no added salt or sugar. They are also gluten free and suitable for vegans and vegetarians.
Sainsbury’s will be stocking Spice Drops® in their ‘World Food Aisle’ as many of the varieties are popular in Indian and Middle Eastern cooking and special promotions are planned for Ramadan and Diwali. As well as the natural link to Indian and Asian cuisine, Spice Drops® have a much broader usage appeal within all types of sauces, baking, chocolates and drinks including coffee, teas, smoothies and cocktails.
Each 5ml bottle of Spice Drops® includes a dropper to help with accurate and easy use; they are so highly concentrated that a single drop can transform a recipe by filling it with authentic flavour and aroma. Every bottle has a clear indication of the number of drops that equate to a typical measurement of the fresh ingredient, so two drops of Coriander Seed Spice Drops® is the same as ⅟₄ teaspoon of ground coriander seed, for example. Every bottle contains around 150 drops.
Spice Drops® have a shelf life of three years retaining their intense flavour to ensure consistent results, unlike dried herbs or spices which lose theirs very quickly. Thanks to the dropper they are also easy to use requiring no measuring, chopping, grating or grinding as is necessary with the fresh ingredients. The extraction process for Spice Drops®, which has been perfected over 20 years, also ensures the natural goodness of the raw ingredients is retained.
Gouri Kubair (pictured), MD for Spice Drops®, says: “We are thrilled that more consumers will now be able to buy Spice Drops®. Most people who try them are won over by their convenience, quality and authenticity; this listing in Sainsbury’s will expose the brand to a much bigger audience so we hope more people will be converted!”
Spice Drops® are ethically sourced and ethically produced; the products are handmade in the factory in Kerala which is a women’s enterprise employing mainly disadvantaged women who have been marginalised due to personal circumstances. In a traditionally male dominated society, employment in the factory gives these women much needed self-confidence and independence, making a true difference to their lives.
For more information on Spice Drops® and how they are made, visit www.holylama.co.uk.
Posted in Ingredients
Posted on 04 March 2017.
Back for 2017, IFE (The International Food & Drink Event) is getting ready to open its doors to a fantastic, vibrant four-day food and drink extravaganza, featuring more than 1,350 food and drink suppliers. Inspiring buyers and suppliers alike, IFE 2017 is expected to welcome more than 29,000 attendees from 108 countries, over 35 industry leading speakers as well as top chefs from a diverse range of culinary backgrounds and channels.
Taking place 19 to 22 March 2017 in London, the home of innovation, visit this four day extravaganza to stay up-to-date with the latest trends and network with the industry’s finest.
IFE 2017 is split into 9, easy to navigate, sections. The sections are Bakery, Cheese & Dairy, Drinks, Great British & Irish Food, Grocery, Health & Wellbeing, Ingredients, Meat & Seafood and Snacks & Confectionery. Click here to see the 2017 exhibitor list.
Posted in Conferences & Exhibitions, Ingredients, Packaging, Processing
Posted on 02 March 2017.
By Anders Yngwe Soderstjerna, Centre of Expertise Director, Tetra Pak
Mixing and blending ingredients into a liquid medium is a common process, however with increased pressures on manufacturers to create more diverse products – all with the same smooth and consistent homogenous natural quality – it is a process that remains as important as ever. Over the last five years there has been an increased focus on processing efficiency gains, as well as balancing the refinement of product quality and consistency. The challenge for manufacturers is to combine these improvements with a large-scale expansion of their product portfolio to meet changing consumer demands. Consumers are looking for products that cater to their nutritional needs, as well as offer an exciting experience.
There are three key trends driving consumer demand:
- a preference for food and beverage products that help consumers live a healthy lifestyle;
- a desire for products offering ‘on-the-go’ convenience,
- and a focus on products with a ‘natural, homemade’ quality.
Anders Yngwe Soderstjerna, Centre of Expertise Director, Tetra Pak.
The Importance of Mixing and Blending
Mixing and blending is critical because it is the processing phase in which product ‘value add’ is created. If the correct approach isn’t employed at the start of processing, the batch will either be unusable or inconsistent, therefore compromising product value significantly. By applying the right expertise from the start, manufacturers can achieve unique product characteristics that set themselves apart from the competition.
Manufacturers must have complete control over every aspect of production from beginning to end. This ranges from having the right initial mixing solution for the product, to having detailed oversight of the many different factors that affect mixing efficiency, and all important end-product quality factors such as texture and taste. Control is essential for ensuring food safety, Tetra Pak’s number one priority. The safety of a product is primarily contingent on the balance of ingredients and the level of heat applied during processing to ensure that the product is adequately sterilized. The number of ingredients variables is increasing. They are now offered in powders, pastes and multiple other forms. It is therefore important that processors can guarantee product consistency and safety, regardless of new ingredient combinations.
Powders, which have a longer shelf life, are a particular focus point for processors. They are smaller and lighter, making them more convenient to transport. However, some such as aspartame, powdered milk, and tea powders are prone to foaming and therefore require a special mixing and blending approach.
The Integral Role of Processing in Satisfying Consumer Demand
Consumer trends are driving interest in specific products. They’re looking for products that contain functional ingredients such as added vitamins and protein for general health and physical recovery from exercise. Ambient products, such as longer shelf life yoghurt and beverages are supporting on-the-go consumption, and more ‘natural’ products with fruit and nut particles are meeting the demand for a more natural, homemade quality.
These demands present new processing challenges for manufacturers. At Tetra Pak, we offer our 60-year expertise in providing automated food and beverage solutions to customers combined with a deep understanding of food technology and the challenges manufacturers are facing. To ensure we can consistently offer this service globally, we have established over ten Product Development Centres (PDCs). These centres provide customers with access to experts who can help them test recipes and machinery simultaneously, finding an optimal solution and fast tracking the process of turning ideas into new products and categories that will capture the attention of modern consumers.
In conclusion, to ensure products keep pace with the increasingly complex demands of consumers, beverage manufacturers must continue to explore and invest in their processing capabilities. Despite being an existing technology, mixing and blending remains a central processing technique for creating innovative products in the beverage space.
Posted in Ingredients, Innovation, Processing
Posted on 01 March 2017.
Most American Millennial snackers eat a snack in place of a standard meal at least once a week, a new survey reveals.
Researchers in the US questioned snackers between the ages of 18 and 35 about their snacking habits and preferences. When asked how often they eat a snack instead of having breakfast, lunch or dinner, 92% of them said they do so a minimum of once a week. Furthermore, half of the respondents said they replace a meal with a snack at least four times a week, while more than a quarter (26%) said they do so at least seven times a week.
The online survey of 300 male and female American Millennials who snack regularly was commissioned by Welch’s Global Ingredients Group, the supplier of FruitWorx real fruit pieces and powders, and was conducted in January 2017 by independent market research company Surveygoo. The findings shed light on the true scale of the ‘snackification’ of mealtimes among Millennial snackers, an often-reported but rarely measured phenomenon.
This trend could be a reflection of American Millennial snackers’ busy lives. They are snacking both at home and on the go, with 48% of Millennial snackers consuming snacks at work and 34% in the car. When asked why they snack, 39% of Millennial snackers said they do so when they are too busy to eat a proper sit-down meal, while 17% admitted to doing so when they ‘can’t be bothered to cook a meal’.
When respondents were asked which factors are important in guiding their choice of snack, the three most important were taste (80%), nutrition and health (52%) and convenience (49%). They also said they are looking for whole food ingredients, such as wholegrains (43%), real fruit (42%) and nuts (39%). Besides valuing real fruit, American Millennials who snack also prefer to know the origin of the fruit in their snacks. In total, 68% of survey respondents said it was important for them to know where the ingredients in their snacks, including the fruit, had come from.
Wayne Lutomski, Vice President International & Welch’s Global Ingredients Group, says: “The survey quantifies and expands on what we already suspected: the replacement of mealtime with snacktime among Millennial snackers is widespread. These consumers need their snacks to be convenient for their busy lives and contribute to their daily nutrition needs. Our survey findings tell us that there is an opportunity for snack products that can check all of the boxes – taste, convenience and natural nutrition.”
True American Superfruit
The findings from the survey highlight the importance of using specific ingredients when creating snack products. Key learnings point towards demand for those that deliver excellent taste, convenience and authentic nutrition, with a preference for whole food ingredients that offer a strong story around provenance.
FruitWorx inclusions by Welch’s Global Ingredients Group are real fruit pieces for snacking and baking products that satisfy all of these criteria. They are made from the Concord grape, a distinctive, dark purple grape variety with a sweet, bold flavor grown in North America by Welch’s nearly 1,000 family farmers. In combination with an exceptional flavor profile, it delivers natural plant nutrients called polyphenols.It is a true American superfruit.
Concord FruitWorx pieces provide the same bold flavor and polyphenols as the fresh fruit from which they were made. In fact, Concord FruitWorx delivers more than twice the polyphenols as the leading brand of sweetened dried cranberries, and three times as many polyphenols as the leading brand of raisins.
Now available to food manufacturers throughout the USA, FruitWorx real fruit pieces are made using a unique technology called ultra-rapid concentration (URC®), which was developed by Taura Natural Ingredients.
Wayne Lutomski concludes: “With URC®, Welch’s Global Ingredients Group is able to deliver the goodness of the Concord grape in a format that’s perfect for a multitude of snack applications, and which taps into the trends highlighted by our survey. As we have found, American Millennial snackers are looking for their snacks to deliver great taste and authentic nutrition benefits. With FruitWorx pieces, snack manufacturers have an opportunity to meet the exact needs of this consumer and bring winning products to the marketplace.”
 Survey of 300 male and female snackers in the US aged 18-35, commissioned by Welch’s Global Ingredients Group and conducted independently by Surveygoo in January 2017
Posted in Ingredients, News, Research
Posted on 28 February 2017.
Dawn Farms, one of Europe’s leading suppliers of cooked and fermented meat ingredients to international foodservice chains and food manufacturers, has announced plans to create 150 new jobs over the next five years. The investment by Dawn Farms which will amount to over €25 million over the period is focused on enhancing the company’s R&D capabilities at its Meat Science & Innovation Centre in Naas and is supported by the Department of Jobs, Enterprise and Innovation through Enterprise Ireland.
Larry Murrin, chief executive of Dawn Farms, comments: “Developing new products to meet changing consumer tastes has been at the heart of the growth of this firm for over 30 years. Our Meat Science & Innovation Centre at our Naas headquarters is the innovation hub where we support our customers in over 40 markets worldwide.”
Larry Murrin, chief executive of Dawn Farm Foods.
He continues: “Great ingredients make great food and great ingredients come from outstanding food innovation. Consumers’ tastes are constantly evolving. We are passionate students of the marketplace and closely monitor consumer trends. We are seeing more demand for home-style authentic meats, new flavours and new snacking options as well as on-going interest in health and wellness across the range of meats that we cook.”
The investment will enhance Dawn Farms’ capacity to research trends, to develop new products and exciting new production technologies while ensuring that the highest standards of food safety and security are upheld.
Julie Sinnamon, chief executive of Enterprise Ireland, says: “Enterprise Ireland’s strategy is to support Irish companies to build scale and to expand their reach into international markets and we are delighted to support Dawn Farms as they enter into this new phase of growth and expansion. Enterprise Ireland has been working with Dawn Farms since its establishment and we’ve witnessed first-hand the company’s growth and evolution, deepening their presence in the UK as well as diversifying into new markets in the Eurozone region. Dawn Farms is an inspiring example of a company that demonstrates global ambition when it comes to its market export potential and is sending a very positive message to every Irish agri-food business, that it is possible to build an innovative and scalable company that can compete at the highest levels internationally.”
Posted in Ingredients, Innovation, News
Posted on 24 February 2017.
Glanbia plc, the global nutrition group, has agreed to sell a 60% interest in its wholly-owned Dairy Ireland segment to Glanbia Co-op, Ireland’s largest and most valuable co-operative with 14,773 members, for €112 million. Dairy Ireland is comprised of two business units, Glanbia Consumer Foods Ireland and Glanbia Agribusiness.
Glanbia Consumer Foods Ireland is the leading supplier of branded consumer dairy products to the Irish market, as well as an exporter of long-life dairy products. Glanbia Agribusiness supplies inputs to the Irish agriculture sector and is the leading purchaser and processor of grain and the leading manufacturer of branded animal feed in Ireland. Dairy Ireland also has holdings in a number of associates involved in primary manufacture and distribution of farm inputs. All of Dairy Ireland’s manufacturing operations are based in the Republic of Ireland.
In 2016, Glanbia’s Dairy Ireland segment delivered revenue of €616.2 million, EBITA of €30.7 million and an EBITA margin of 5.0%. Dairy Ireland accounted for 10.1% of Glanbia plc’s wholly owned EBITA in 2016.
Glanbia plc and Glanbia Co-op intend to form a new entity, ‘Glanbia Ireland’, which will encompass Glanbia Consumer Foods Ireland, Glanbia Agribusiness and Glanbia Ingredients Ireland, an existing joint venture between the two partners. The ‘Glanbia Ireland’ strategic joint venture will be 60% owned by Glanbia Co-op and 40% owned by Glanbia plc.
A 60:40 joint venture between Glanbia Co-operative Society and Glanbia plc, Glanbia Ingredients Ireland is the largest dairy processor in Ireland, processing a total of 2.2 billion litres of milk per year with approximately 700 employees and sales revenue of over €836 million in 2016. Its products, the large majority of which are exported to more than 60 countries, include milk powders, butter, cheese, whey protein, milk protein and casein. Its customers include many of the large global food and infant formula manufacturers as well as more regionally focused players across Europe, Middle East, Africa and Asia.
Siobhan Talbot, group managing director of Glanbia, comments: “The creation of Glanbia Ireland makes strategic sense for the shareholders of both Glanbia Co-op and Glanbia plc. It brings together in a single structure the ownership, operations and objectives of Glanbia’s Irish dairy and agri-businesses. With €1.5 billion of annual revenue and a 2.4 billion litre milk pool, it will be a large scale, efficient business with a high quality supply chain and the strength and diversity to face the future with confidence. Glanbia plc will continue to focus on its global nutrition strategy through the platforms of Glanbia Performance Nutrition (GPN), Glanbia Nutritionals (GN) and strategic joint ventures for the benefit of all shareholders.”
There are currently plans for a strategic investment programme in Glanbia Ireland of between €250 million to €300 million in the period between 2017 and 2020. This investment programme will increase capacity to support the stated growth ambitions of the Glanbia milk suppliers and optimise value adding opportunities. The financing of the investment will largely be sourced from dedicated bank facilities in Glanbia Ireland.
Posted in Agriculture, Ingredients, News
Posted on 23 February 2017.
Glanbia, the global nutrition group, increased total group revenue (including its share of joint ventures and associates) by 0.8% to €3.697 billion (up 1.3% at constant currency) and total group EBITA by 12.6% to €349.8 million (up 12.8% at constant currency) for the financial year ended 31 December 2016. Total group EBITA margin was 9.5%, up 100 bps (constant currency and reported). Adjusted earnings per share for the year were 87.66 cent, up 11.2% at constant currency (+10.8% reported).
Glanbia’s Performance Nutrition (GPN) business increased EBITA by 20% at constant currency over the prior year to €162.6 million (up 19.9% reported). Glanbia Nutritionals (GN) achieved EBITA of €111.8 million, a 4.5% increase on prior year at constant currency and up 4.9% on a reported basis.
Capital expenditure during 2016 amounted to €89.5 million of which €57.1 million was strategic capital expenditure which was focused on GPN and GN. The majority of the capital spend related to enhancing the group’s innovation capabilities, finalising additions in its high-end cheese and whey facilities at Idaho in the US, and various systems implementations.
Siobhán Talbot (pictured above), group managing director, says: “I am pleased that Glanbia had a strong group-wide performance in 2016 delivering our seventh year of double-digit earnings growth coupled with strong cash conversion. It has been an exciting start to 2017 with a number of key strategic initiatives progressing which will shape the future direction of the group.”
Since the start of 2017, Glanbia Performance Nutrition has made two acquisitions within the plant based nutrition category and direct to consumer channel further expanding its channel and consumer reach. Glanbia is also in advanced discussions to form a new joint venture in the US to build a large scale cheese and whey facility. At home, Glanbia is planning to sell 60% of its Dairy Ireland segment to Glanbia Co-operative Society for €112 million.
“All of these initiatives demonstrate a desire to play to our strategic strengths and are aligned to our vision to be one of the world’s top performing nutrition companies,” she adds.
Looking ahead, Glanbia expects the adjusted EPS of the continuing group to grow between 7%-10% constant currency in 2017 on a pro-forma basis. The Dairy Ireland transaction is expected to be 5%-7% adjusted EPS dilutive in a full-year.
Growth in 2017 is expected to be more evenly balanced across Glanbia Performance Nutrition (GPN) and Glanbia Nutritionals (GN). GPN growth will be driven by organic brand development and innovation as well as a contribution from recent acquisitions. GPN expects like-for-like branded revenues to grow in the mid-single digit range with EBITA margins expected to be in the mid-teen range. GN expects EBITA growth in 2017 to be driven by continued growth in the value added portfolio of Nutritional Solutions.
Posted in Ingredients, News, Nutrition
Posted on 23 February 2017.
EFSA is launching a public consultation on its new draft guidance on the risk assessment of substances present in food intended for infants below 16 weeks of age.
From birth up to 16 weeks, infants are exclusively fed on breast milk and/or infant formula and safe levels set for the general population do not apply. EFSA’s Scientific Committee proposes a new approach for assessing the substances found in infant formula that can better support EU decision-making on the safe use of infant formula.
EFSA invites its stakeholders and other interested parties to submit written comments by 31 March 2017, using the electronic template provided. All the correctly submitted comments will be assessed and, if found to be relevant, taken into consideration by the Scientific Committee in finalising the Guidance. A report on the consultation will be published together with the final Guidance.
Public consultation on the draft EFSA guidance on the risk assessment of substances present in food intended for infants below 16 weeks of age
Posted in Food Safety, Ingredients, Nutrition, Quality Assurance
Posted on 23 February 2017.
The lifting of European Union (EU) sugar quotas in October 2017 and leaving of the EU, offers exciting opportunities for great British businesses and industries, such as British Sugar and the wider UK beet sugar industry.
According to Paul Kenward, Managing Director of British Sugar: “We are one of Britain’s most globally competitive industries and we are ready to work with farmers, importers and government to design a UK sugar policy that allows our world-leading domestic sugar industry to continue to thrive.”
A new report ‘British Sugar: A homegrown success story’ outlines the significant contribution the UK beet sugar industry makes to the communities in which it operates. Currently, British Sugar partners with 3,500 growers, employs 1,400 people and supports a further 9,500 skilled jobs across the UK. This homegrown success story supplies 60% of the UK’s sugar market.
He continues: “Over the past 100 years we have built a world-class UK beet sugar industry, contributing to local economies and communities, and benefiting UK plc. Our investment of £250 million over the past five years has made our factories the most efficient in the world. Beet sugar yields in the UK have improved by more than 25% in the last ten years. Our focus on improving efficiency and reducing waste has led to a range of co-products. We generate enough electricity to power a city the size of Peterborough; we produce up to 70 million litres of Bioethanol annually; and used our topsoil to landscape the Olympic Park.”
William Martin, Chairman of NFU Sugar, says: “The dismantlement of the EU Sugar regime and Brexit will present opportunities for arable farmers in the beet growing areas of the UK, but the real opportunities will come from beet growers and British Sugar working in partnership to maximize the returns from the market place in a new commercial environment.”
The report, ‘British Sugar: A homegrown success story’ can be downloaded here
Posted in Agriculture, Ingredients, Reports, Research
Posted on 22 February 2017.
Kerry Group, the global taste & nutrition and consumer foods group, has reported a 0.4% increase in revenue to €6.1 billion for the year ended 31 December 2016 reflecting good volume growth offset by significant adverse currency movements and lower pricing, as group trading profit increased by 7.1% to €749.6 million and group trading margin increased by 70 basis points to 12.2%.
Kerry’s Taste & Nutrition business, which accounted for 79% of group revenue and 86% of group trading profit in 2016, reported a 3.5% increased in revenue to €4.9 billion with volumes up by 4.0% but product pricing decreased by 2.1%, and there was a negative transaction related currency impact of 0.1%. Trading profit grew by 8.1% to €716 million, reflecting a 60 basis points improvement in divisional trading margin to 14.7%.
Kerry’s Consumer Foods business reported a 9.7% decline in revenue to €1.33 billion due to adverse currency movements in 2016 and the disposal of non-core businesses net of acquisitions in 2015. Volumes grew by 2.1% and net pricing decreased by 2% in 2016. Business efficiency improvements and the improved quality of Kerry Foods’ portfolio contributed a 30 basis points increase in divisional trading margin to 8.8%. However, the underlying trading profit improvement was more than offset by the adverse currency movement and the business disposals resulting in a trading profit decrease of 6.7% to €117 million.
Kerry Group’s success has been built on a total commitment to ongoing technological innovation in all sectors of its business.
Kerry Group’s success has been built on a total commitment to ongoing technological innovation in all sectors of its business, providing integrated customer-focused product development. The group invests heavily in highly specialised research, development and application centres of excellence. This gives Kerry a ‘technological edge’ in its chosen sectors, allowing it to proactively meet customer and market needs.
Kerry Group’s recent investments in its global, regional and in-market Technology & Innovation Centre network and Commercial/Application facilities, coupled with a significant increase in RD&A expenditure in Taste & Nutrition to 5.1% of divisional revenue in 2016, contributed to increased customer engagement and innovation activity.
The 2016 performance was also assisted by businesses acquired in 2015 which provided a strong platform for international market development. During the year Kerry Group completed two bolt-on acquisitions – Jungjin Foods in South Korea and Vendin in Spain – so establishing manufacturing bases in two new geographies.
Stan McCarthy, chief executive of Kerry Group, says: “In 2016 Kerry delivered good volume growth and a strong financial performance including sustained business margin expansion, record free cash generation and 7.1% growth in adjusted earnings per share. The group remains confident of its ability to sustain profitable growth throughout global markets. In 2017 we expect to achieve good revenue growth and 5% to 9% growth in adjusted earnings per share.”
Stan McCarthy (pictured above on right), who became chief executive of in January 2008, will retire from this position on 30 September 2017 and as a director of the group at year-end. He will be replaced as chief executive by Edmond Scanlon (pictured above on left), who is currently president and chief executive of Kerry Asia Pacific.
Edmond Scanlon joined Kerry’s Graduate Development Programme in 1996 and worked in Finance until his appointment as vice president Finance, Supply Chain and Operations of Kerry’s Global Flavours Division in 2004. In 2007, he was appointed vice president Mergers & Acquisitions, Kerry Americas region, before being appointed global president Kerry Functional Ingredients & Actives in late 2008. In 2012, he was appointed president of Kerry China, prior to being appointed to his current position as in November 2013.
Posted in Ingredients, News
Posted on 22 February 2017.
As sugar’s impact on health becomes ever more apparent and the case for its taxation continues to be made, manufacturers of drinks high in sugar must position themselves ahead of the curve in exploiting demand for beverages with lower sugar content, according to research and consulting firm GlobalData.
63% of consumers globally try to either limit sugar or avoid it entirely, and 74% say they always or often check nutritional labelling on food products for information on sugar content.
Emma Wright, Consumer Analyst for GlobalData, explains: “Sugar is often indicted in the press as the most significant dietary cause of obesity and other health issues. In this way, consumers tend to perceive the ingredient in an overwhelmingly negative way, and increasing media attention on sugar taxes and awareness campaigns will only serve to encourage this. With 43% of consumers globally paying attention the type of sugar or sweeteners used in food and drinks, producers will be encouraged to experiment with different types of sweeteners in order to meet an increasing demand for healthier options.”
In Japan, for example, rare sugar appears to be the new way forward for health-conscious consumers. Low-sugar versions of standard products are currently losing ground in the country as an increasing number of Japanese consumers are turning away from sugar due to health concerns. Rare sugars, which are sourced naturally, offer solutions in that they contain up to 70% of the sweetness of sugar with almost none of the calories. During 2014-2016, GlobalData tracked 14 truly innovative products containing rare sugar that were launched in the Japanese market.
Emma Wright continues: “As well as strong consumer desire to lower sugar intake, price-sensitive consumers will turn to alternatively sweetened options to save money. However, they may also shift their demand to substitute products with high sugar content. Deciding to re-allocate their spending on untaxed categories that still contain high amounts of sugar could impact soft drinks sales, but it will not lower sugar intake.”
She adds: “Manufacturers can capitalize on this trend by launching new products within untaxed categories, such as ready-to-drink coffee and tea, flavored water, and milkshakes, appealing to indulgent consumers who are willing to experiment with new flavors and formulations.”
Posted in Ingredients, Innovation
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, email@example.com.
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