Tag Archive | "ingredients"

FDF Realease Guide that Shows Small Companies how to Reduce Sugar

FDFA guide for small sized companies has been published by the Food & Drink Federation (FDF). These types of companies are considering cutting sugar from their products, “but don’t know where to start to take the first step”.

The free reformulation guide was produced for FDF by Leatherhead Food Research and has been published at a time when shoppers are increasingly looking to reduce the amount of sugars in their diet, the trade association said.

The new guidance sets out the regulatory framework covering the reduction of sugars, key considerations when reducing sugars or using sugar replacers, and factors affecting the consumer acceptability of sugar replacers. The guide covers the different challenges and opportunities in reducing sugars in the soft drinks, dairy and baked goods categories, and also discusses ingredient and labelling considerations.

Among the advice is a set of criteria for including the claims “low-sugar”, “sugar-free”, “no added sugars” and “energy-reduced”.

“Various reformulation options are available, including changing the ratio of product components, depending on the product category and regulatory constraints. A key consumer consideration is to be aware of the energy content of any reformulated products; this should not increase as a result of reducing sugars,” the report said.

FDF director general Ian Wright said: “Our member companies are constantly innovating to meet the demand from shoppers and consumers for great-tasting, nutritious and affordable foods and drinks. Sugars reduction is a major focus as consumers look increasingly closely at the sugars in their diets. This presents both challenges and opportunities. Recipe changes need to pass the consumer acceptance test to be successful, lasting and beneficial to consumer health. FDF is committed to giving our members – particularly small and medium sized businesses without large R&D resources – the help they need to reformulate their products successfully.”

Jenny Arthur, head of nutrition and product development for Leatherhead Food Research and co-author of the newly published guide, said: “Reformulating products is a challenging task, as sugars are multifunctional ingredients delivering a variety of roles in different products. We hope this guide will give companies practical advice to help them create products with an overall reduction in sugars, while still delivering on taste, texture and mouthfeel.”

The Food and Drink Federation (FDF) is the largest manufacturing sector of the UK food and drink industry. The FDF accounts for 16% of the total manufacturing sector by turnover and employ around 400,000 people in the UK across 6,620 businesses.

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Milk Price to Increase from Dairy Crest

dairycrestlogoDairy Crest will release a 1ppl raise its milk price from 1 September 2016, meaning that the Davidstow core milk price will be 22.72ppl. The company ensures that it will remain one of the most competitive milk prices in the United Kingdom.

“We are increasing our milk price against a backdrop of falling UK milk production. Dairy Crest wanted to reflect this in our milk price as soon as possible,” said Ruth Askew, Head of Procurement at Dairy Crest. “We are proud that the Davidstow contract has remained one of the most competitive milk prices in the UK throughout extreme downward pressure on the supply chain. We hope that this positive news will provide our farmers with some confidence as we head into the Autumn.”

“We are confident our business strategy is creating exciting opportunities to add value to milk produced by British farmers, such as our move into production of Infant Formula ingredients. The strength of our portfolio of market-leading brands, including Cathedral City, in addition to our new product streams, ensures we offer a secure, sustainable and growing partnership model for our supplying farmers.”

The Dairy Crest brand was created in 1980. The company is integrated dairy business. In 2015, the company sold its dairies business to Muller.

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Campden BRI Granted STEC Certification

CampdenBRI-_-310Campden BRI’s Shiga toxin-producing E.coli (STEC) testing system has been certified to the ISO/IEC 17025:2005 standard by UKAS. The PCR method is suggested to be sensitive enough to pick up on 2-40 colony forming units per 25g of sample and is completely specific for STEC giving absolute confidence in the outcome.

Foods at particular risk of STEC contamination include raw meat, according to Campden BRI, especially raw ground beef, and seeds intended for sprouting. EU legislation requires the analysis of sprouted seeds for six STEC serotypes (O157, O145, O111, O103, O26 and O104:H4) prior to release onto the market.

Campden BRI says it is one of very few facilities in the UK to have the category three laboratories required for STEC testing, which requires an enhanced level of containment because STEC are highly pathogenic. Campden BRI developed, optimised and validated the method as part of its £2 million annual research programme.

Campden BRI has a total of 114 UKAS accredited methods.

Campden BRI provides science and technology for the food and drink industry. The company has over 2,400 member businesses in  more than 75 countries.

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Confectionery Moulding Starch to be Debuted by ADM

ADM-LogoADM is debuting ADM Confectionery Moulding Starch, a brand new line of starches that will offer high food-grade quality moulding capabilities to confectionery and gummy consumers.

“ADM is already a leading provider of starch products for the paper and corrugated cardboard industries, where customers have come to know our high-quality products, our unparalleled supply chain reach, and our superb customer service,” said Kris DiTommaso, vice president, ADM’s starch business. “We are excited to offer our confectionery and gummy customers a high-quality moulding medium that will be available in non-GMO formulations for their molten and hot candy application needs.”

ADM Confectionery Moulding Starch products will be starch-based with added mineral or high stability vegetable oil to allow the product to accept and hold impressions. Advantages for customers are said to include high food-grade quality; non-GMO options; decreased drying times; and the ability to accept high quality imprintation (including shapes and letters).

ADM produces food ingredients, animal feeds and feed ingredients, biofuels and other products that manufacturers around globally use to supply wholesome food and a better lifestyle to millions of people worldwide. The company provides for the demand for quality foods, feed ingredients for livestock, alternative fuels, and environmentally friendly alternatives to traditional chemicals.

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Bell Creates Variety of Flavours for Burger Sauces

BELLA new variety of flavours for burger sauces, has been created by Bell Flavors & Fragrances, which are inspired by the current market and consumer trends.

The new concept will serve the growing burger market with fresh ideas for aromatic sauces.

Bell Flavors & Fragrances has unveiled a series of unique and authentically aromatic flavour creations for innovative burger sauces based on mayonnaise or ketchup. The portfolio consists of entirely natural flavours and has been developed to define burger sauces with an individual top-note or to simply round off the overall taste impression, Bell said.

Alongside an oriental baharat sauce with notes of cloves, coriander, garlic and various exotic spices, Bell has created its own flavoured clubhouse sauce with notes of gherkins and aromatic smoke and the legendary baconnaise – an authentic, smoky taste experience that can be claimed as natural flavouring instead of smoke flavouring. Bell has even combined sweet maple syrup with hearty bacon in its maple bacon variety and invigorated the marketplace with creations such as craft beer sauce and sriracha sauce – both, it claimed, megatrends that shouldn’t be missed.

Bell said: “Sauces play an important role in this context – they can be easily adapted to existing menus and reflect major trends by the use of innovative and creative flavours and ingredients, making the whole burger even more authentic and crave-able.”

Bell Flavors & Fragrances has been in business since 1912. Bell has a team of flavorists and perfumers who utilize Mother Nature’s essentials to supply high-quality flavor ingredients and fragrances globally.

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GoodMills Innovation Introduces Powdered Marzipan Replacement

marzipanThe GoodMills Innovation has launched a cereal-based powdered marzipan replacement for the service in the production of fine baked goods.

Depending on the area of application, Phönix imitation marzipan is produced either exclusively with water or additionally with whole egg. It is free from nuts, which, as well as the obvious benefits to nut allergy sufferers, means that the cost of the ingredient is not linked to almond prices and quality is standardised throughout the year, making costings easier for producers to calculate.

“The market price for almonds has been high for several years now, but it has also been subject to strong fluctuations, which complicates price calculations for our clients,” said Kai Wörzler, product manager bakery for GoodMills Innovation. “Our new ingredient isn’t just more cost-effective, it is also on a par with the original in terms of processing and sensory properties. Another advantage is the fact that Phönix imitation marzipan can also be used to develop alternative fine bakery product concepts for nut allergy sufferers. With appropriate promotion, additional buying incentives can be created and new customer bases developed.”

Depending on the volume of liquid added, the consistency of Phönix imitation marzipan can be adjusted as required, from spreadable to pipeable fillings. The mass is easy to process on machines, and maintains its stability during baking, freezing and thawing. It is also made from natural flavours, meaning it is suitable for clean-label concepts, and has an “authentic mouthfeel”.

The innovative baking ingredient is versatile in use, GoodMills Innovation said, with applications across fine bakery – for example as a filling in yeast doughs and Danish doughs as well as in puff pastries.

GoodMills Innovation was found in 1964 ad underwent several name changes since its conception. In 1981 the fist brand was renamed to “PHÖNIX Backbedarf GmbH”. GoodMills Food Innovation GmbH is based in Hamburg, Germany. The company caters to health-conscious consumers and also to research and development, as well as sophisticated technologies.

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Symrise Launches Analysis for Code of Nature

Symrise-AG-CP-Cosmeto-2007-2013_scale_xxlThe company Symrise has introduce a new study that examines naturalness from many different outlooks including customer demands, expert knowledge, cutting-edge technologies and application areas.

The Next Dimension

One of the key dimensions of naturalness, Symrise has discovered, is local sourcing and variants (of fruits, spices and herbs). Here it has identified strong consumer interest. Food and beverages containing ingredients with local and regional origins or fruit variants (such as Antonowka apple) are growing ever more popular. This development is based on many reasons:

The Next Level of Conscious Consumption

Consumers driven by conscious consumption are interested in short transportation routes, regional production, better taste and, for sure, high quality. Further, they want to be able to track the promise of “naturalness”. Being able to do so supports trust in the product. It also reassures consumers that the industry is treating its sources and resources responsibly.

A Welcome Variety to Mainstream

Consumers who are looking for a broader variety than offered by mainstream products seek out new or unknown tastes combined with high quality. They expect an orange from Spain to have a different taste profile than an orange from Florida. For fulfilling these needs, fruit and spice varieties play a major role, as does the diversity of taste.

Provenance Concepts

To create Provenance-based concepts Symrise wanted to first understand which key ingredients consumers associate with which countries of origin. These were the key questions Symrise asked: What are key ingredients (fruits, spices, herbs) consumers allocate to their own country? Or which ingredients do they link to other regions in the world? Symrise’s latest representative survey covers exactly these questions.

Cornelia Weiblen, marketing director beverages EAME said: “Based on our representative survey, we have gained insights from consumers from eleven countries around the world, covering more than 30 ingredients and their perceived country of origin. We have also gained extensive knowledge about those eleven countries and their native fruits, spices and herbs. This allows us to create concepts based on consumer perceptions regarding a specific ingredient’s origin.”

Knowing the different associations of consumers in various countries towards (the same) ingredients, Symrise can also help creating a country or regional beverage range that meets the expectations of consumers in terms of local ingredients.

Symrise explores key flavour tonalities even more in detail. For example, it offers a variety of mango flavors from Asia, covering various tastes from Alphonso to Totapuri. Symrise has developed these flavours in collaboration with its team from Asia and additionally verified them with local consumers. Regional varieties are also available for apples – including European and Russian apple types – ranging from Antonovka to Topaz. All those flavour varieties are available as natural versions.

Symrise uses only the best natural ingredients – directly derived from the fruit or botanical ingredient that gives the flavour its name. They all belong to the umbrella brand Code of Nature.

Symrise is a global supplier of fragrances, flavorings, cosmetic active ingredients, raw materials and functional ingredients as well as sensorial and nutritional solutions. The company has approximately 30,000 products, which are primarily produced from natural raw materials such as vanilla, citrus, blossoms, plant or animal materials. Through the combination of the segments Flavor & Nutrition and Scent & Care, Symrise is unique apart from the competition.

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Novatol Vitamin E Advertised by ADM

ADM-LogoNovatol Natural-Source Vitamin E, which is being marketed by ADM, is said to provide a smart, plant-based alternative for consumers looking to comply with the U.S. Food and Drug Administration’s new labeling regulations that have recently gone into effect.

Alpha-tocopherol, which U.S. FDA’s new rule regarding Nutrition Facts defines as Vitamin E, is an essential nutrient that is vital to human health but cannot be produced by the body itself, ADM points out. It is under-consumed by 90 percent of Americans according to the NHANES (National Health and Nutrition Examination Survey), so it is a popular additive in many food products to add nutritional value.

The company notes that this new rule regarding Nutrition Facts labelling requires manufacturers using synthetically produced (all rac-) Vitamin E to incorporate twice as much of the ingredient to meet the same amount of Vitamin E compared to using natural-source (RRR-) Vitamin E. ADM’s Novatol Vitamin E is sourced from vegetable oils, and is said to make it an ideal solution for formulators looking to incorporate natural-sourced Vitamin E into their latest food innovations and dietary supplements.

“As our customers look to incorporate added nutrition into their products to meet consumer demand for healthier foods, we can provide a range of ingredient solutions such as Novatol Vitamin E, which has proven to be a safe, reliable source that delivers a more concentrated and more effective level of Vitamin E than synthetically produced alternatives,” said Mike Zora, general manager of Natural Health and Nutrition for ADM.

ADM’s Novatol Vitamin E is available in a wide range of manufacturer-friendly forms, the company says, and can be easily incorporated into dietary supplements and food products such as bars and cereals. Non-GMO forms of Novatol Vitamin E are available.

ADM produces food ingredients, animal feeds and feed ingredients, biofuels and other products that manufacturers around globally use to supply wholesome food and a better lifestyle to millions of people worldwide. The company provides for the demand for quality foods, feed ingredients for livestock, alternative fuels, and environmentally friendly alternatives to traditional chemicals.

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Evolva Teams upp with the Cornelius Groupto Market Resveratrol

evolva_yeast_logo_RGBBoth Evolva and the Cornelius Group, an independent European ingredient distributor, have partnered together for the marketing of resveratrol in certain European markets. Evolva’s resveratrol is produced via a fermentation process using yeast. Resveratrol is an ingredient found in red grapes, blueberries, nuts and other plants. The company notes that there is already a significant body of evidence showing that resveratrol can produce a positive impact on healthy-ageing variables like heart health, bone health, and blood-glucose control and points out that scientists have also found evidence in key biomarkers that resveratrol might slow the progression of Alzheimer’s disease and mimic the effects of a calorie-restricted diet.

“Most resveratrol on the market today comes from the Japanese knotweed plant,” said Joy Thomas, technical manager, Cornelius Group. “Evolva’s resveratrol is different and is manufactured via the fermentation of yeast, making it a pure product that is free of pesticides and other impurities that can be found in knotweed extracts.”

The fermented resveratrol from Evolva is said to have a purity over 98% and to be suitable for a broad range of products from capsules and tablets for dietary supplements to more complex applications in foods, animal nutrition and personal care products. Cornelius is said to have a strong position in these application markets. As the exclusive distributor for Evolva’s fermented resveratrol, Cornelius will supply the ingredient to the UK, Republic of Ireland, Denmark, Norway, Sweden and Finland foods market, countries with a total population 96 million.

“Consumers are now demanding formulations derived from natural sources,” said Thomas. “The clean label trend is now seen more as a consumer expectation, as well as an industry standard. Fermentation of Evolva’s resveratrol is a natural process and supports the current market and consumer trends”.

“Much of the resveratrol sold today is made from knotweed, which results in a lack of control over the standard of crop,” said Evolva CEO Neil Goldsmith. “The benefit of using the fermentation process is that it ensures the quality of the ingredient. Manufacturing resveratrol through the fermentation of yeast offers us, and our customers, peace of mind as it’s made from natural and sustainable feedstocks and has a stable, traceable and reliable supply chain.”

Evolva’s mission is to discover and supply innovative, high-value, sustainable ingredients, with an emphasis on health, wellness and nutrition. The company combines modern genetics with traditional brewing, removing any issues. Evolva’s process is to take every day baker’s yeast and give it the same ability to make the ingredient as the original plant or animal.

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Ohly Introduces New Maple Syrup Specialty Powder

ohlyA new Maple Syrup Powder has been launched by Ohly. The newest addition to the ProDry range is supposed to bring authentic maple syrup flavour and sweetness in a free flowing powder form.

The powder is made with 100% Canadian maple syrup and produced from all identity-preserved ingredients. The ProDry process is claimed to retain the volatile flavour components, protecting the distinctive, well rounded characteristic flavour profile of maple syrup. It is described as having hints of caramel with overtones of toffee.

“The response to the Maple Syrup Powder from existing customers has been overwhelmingly positive,” said Jay Wickeham, General Manager of Ohly Americas. “Canadian maple syrup is distinctive and popular, it’s a flavour that really delights consumers and is a powerful addition to Seasonings in order to improve them with sweetness and depth.”

According to the company, the new powder form is a valuable asset for manufacturers already using syrup, as the free flowing ProDry powder does not clog, clump or stick, avoiding the inherent waste and sanitation problems found with liquid syrup.

Ohly’s  research, development and quality management has made the company one of the world’s top suppliers of yeast extracts, hydrolysates and specialty powders. The company has four manufacturing plants. Each plant specializes in producing a different product.

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GNT Pinpoints Reasons Behind Ice Cream Sales

Top-five-factors-when-consumers-buy-ice-cream_strict_xxlGNT has compiled the five reasons that persuade customers to purchase ice cream due to a comprehensive worldwide consumer surveys. Ingredients, GNT says, are the primary key.

Whether it tastes like creamy cookie dough or refreshing lemon, in summer delicious ice cream is tempting people everywhere, notes GNT. Of course, the company says, flavour is key when it comes to choosing a particular product. However, there is more that consumers pay attention to when deciding whether to buy a certain ice cream, or not. Via comprehensive worldwide consumer surveys, GNT has gathered these top five aspects.

1 of 5: Ingredients

Ice cream may not be the healthiest choice – instead, it is aimed at indulgence. Yet, 45& of consumers worldwide try to avoid ice cream containing artificial colours, sweeteners or preservatives. Nearly one third have already opted not to buy a particular type because it contained artificial colourings.

2 of 5: Information on package

People want to know at a glance what’s inside their ice cream. 66% check ingredient labels before putting a product into their shopping baskets. More than one fifth even want easy-to-understand ingredient information and clear nutrition facts on the front of their ice cream packaging.

3 of 5: Colour

We eat with our eyes. For one third of consumers worldwide, the colour of ice cream is crucial for their purchase decision. And there’s a simple reason: our brain connects certain colours to certain flavours. In other words: the colour determines what we expect a product to taste and smell like.

4 of 5: Calories and fat

Even though ice cream is, of course, a sweet treat, only 12% care about calories when choosing a particular type of ice cream. On the other hand, 44% try to avoid fat.

5 of 5: Price

The price for ice cream is crucial for 53% of consumers. But, cheap isn’t always good: producers can enhance customers’ brand preference by removing artificial and additive colours from their products. Parents usually buy the healthier option – regardless of the product price.

GNT is a global market leader of Colouring Foods and plays a major role in the food and beverage industry. The company has a  wide variety of products that it lends its colouring to such as, beverages, confectionery and dairy products.

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Firmenich Becomes New Addition to CDP’s Supply Chain Program

logo-color@2xFirmenich plans to build upon its long-term commitment to industry-leading environmental management, becoming the first fragrance and flavour firm to join CDP’s Supply Chain Program. With Firmenich signing up to mobilize its major suppliers to divulge their climate and water performance data through CDP’s reporting platform, the company says it strives to boost a more traceable and sustainable value chain. For Firmenich’s consumers, who have had full access to the company’s environmental performance via CDP since 2009, Firmenich believes this process further safeguards their reputation in terms of environmental management.

“I am proud that Firmenich is the first in the industry to mobilize our strategic suppliers, alongside our customers, in the CDP’s Supply Chain Program,” said Gilbert Ghostine, Chief Executive Officer. “Together, we can scale up our impact in mitigating climate change, by bringing more transparency and spreading best practices across our value chain.”

“Firmenich is an established A List responder to CDP’s Supply Chain Program,” said Dexter Galvin, Head of CDP Supply Chain. “Today marks another step in their climate leadership, as they drive climate and water action down their own supply chain. This work will help them – as well as their suppliers and customers – build resilience, manage risk and ensure their future prosperity.”

“I am very excited to be engaging our suppliers through CDP’s Supply Chain Program, to increase disclosure and encourage climate and water action down the supply chain,” said Bhavesh Shah, Chief Purchasing Officer. “As we pursue this common goal, we are committed to supporting our suppliers’ ambitions, while strengthening our business and preserving the environment for future generations.”

By requesting environmental disclosure throughout its supply chain, Firmenich saod it aims to identify hotspots and explore opportunities to collaborate with its suppliers to reduce greenhouse gas emissions and water use in stressed areas.

Fermenich is a Swiss, family-owned company that has been in business for more than 120 years. It is a private company that provides various fragrances and flavours to billions of consumers.

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Sensient Develops Natural Red Color

Ink SensientA major advancement in natural colour performance has been revealed by the company, Sensient Colors. Food manufacturers have been discouraged by the absence of a truly vibrant stable natural red colour for neutral pH baking and dry grocery goods. Sensient claims that its new SupraRed, using a innovative natural colour technology, will facilitate brands to distribute increasing customer demand for natural colours from botanical resources that do not abandon the colour’s brightness.

“Closing the gap between synthetic FD&C colours and those from natural sources is a key strategic priority at Sensient. We are committed to providing food and beverage manufacturers with solutions that allow them to complete their conversions to natural colours without having to compromise,” said Michael Geraghty, President of Sensient Colours LLC.

Baked goods and many dry grocery food products are typically in the 5-7 pH range while the heat step in the production process can further raise this level, the company notes. The increase causes red anthocyanin colour source to shift to a purple shade. Beet would be ideal, but is prone to browning during heat processing. According to Sensient, SupraRed vegetable juice provides previously unachievable heat stability.

“This technical breakthrough in natural colour technology means food manufacturers can provide consumers with the bold red velvet baked goods and bright red cereals that they have come to expect. Additionally, because SupraRed typically requires a lower usage rate, it can reduce cost-in-use and provides other unique advantages,” said David Gebhardt, Technical Director of Sensient Food Colours.

The novel technology SupraRed employs is said to be free from any chemical solvents and uses only vegetable juice for simple ingredient labelling. Ideal applications, according to Sensient, include baked goods such as cookies, crackers, and cakes, as well as ready-to-eat cereals, tortilla chips and other dry grocery products. Additionally, SupraRed is claimed to offer significant advantages for dairy applications such as UHT packaged beverages and confections like licorice.

Sensient Colors is a leading global manufacturer of colours, flavours and fragrances. The company has been in production for more than 60 years. Sensient manufactures natural colour goods for the food and beverage industry.

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Galactic’s Dairy Ingredients to be Presented in Benelux by Azelis

azelisAzelis has been selected as the exclusive dealer for manufacturer Galactic, providing lactic acids, lactates and powerful food safety and preservation blends to the food and nutrition industry, all which will be distributed in the Benelux region.

With more than 20 years of experience in biotechnology, Galactic is a provider of natural solutions with a particular focus on food safety, nutrition and green chemistry. The company offers healthy and environmentally friendly ingredients to food manufacturers.

Steven Swinnen, managing director of Azelis Benelux, said: “At Azelis, Galactic’s high-performance ingredients are a welcome addition to our portfolio. Our customers are looking for high-quality and natural ingredients to reformulate their products and make them healthier and safer for consumption, whilst maintaining great taste. With the additional product range from Galactic, we can provide the benefits of a clean-label advantage while ensuring great flavour and affordability at the same time. Our experienced people look forward to meeting customer product requirements with these speciality ingredients and delivering the first-class service that they need to grow their businesses.”

Jean-Christophe Bogaert, sales, marketing and business development director for Galactic, said: “Partnering with such an organisation as Azelis gives us a market reach perfectly aligned with our customer-centric strategy dedicated to better understanding consumers’ needs to provide them with clean, efficient and natural solutions.”

Effective immediately, Azelis will supply food manufacturers in Benelux across the bakery, beverage, confectionery, convenience and dairy sectors.

Azelis is a top global speciality chemical distributor. The company supplies a diverse variety of goods and contemporary services to more than 20,000 consumers. The company was founded in 2001.

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Bunge Introduces Non-GMO Projects

Bunge-300x209Two new projects have been introduced by Bunge: non-GMO Project Verified milled corn ingredients and Non-GMO Project Verified oils.

“Market research suggests 40% of consumers are actively managing consumption of GMO foods in their daily diets,” said Mark Stavro, senior director of marketing for North America. “Our recently expanded non-GMO offerings will create business opportunities for our customers by allowing them to extend non-GMO options to their customers in product categories where it is in high-demand, while still maintaining the high quality they have come to expect of Bunge ingredients.”

Currently, Bunge claims it is the only major supplier to offer non-GMO corn ingredients on a scale that makes them accessible to major brands. This includes grits, meals, flours, and whole grains that can be used across a wide range of packaged foods, including cereals, savoury snacks, bakery, batters/breadings, and more.

The company’s Crete, Nebraska, facility is Non-GMO Project Verified, and its Danville, Illinois, facility, the world’s largest dry corn mill, is currently undergoing project verification as well. To support its non-GMO footprint, Bunge has contracted with farmers for non-GMO acres surrounding both facilities.

In addition to milled corn ingredients, Bunge also offers a scalable supply of Non-GMO Project Verified canola and soybean oils, under its Whole Harvest brand. These oils are expeller-pressed and minimally refined, which makes them ideal for clean label applications.

“Many of our customers are seeking verified non-GMO ingredients that are also minimally processed, and our Whole Harvest brand of canola and soybean oils meets this need,” said Anthony Williams, vice president of sales and marketing, Bunge North America. “Our Whole Harvest brand is ‘simply different’; it delivers confidence and transparency through being Non-GMO Project Verified, as well as being expeller-pressed and minimally refined, which helps our customers better leverage the clean label trend across a wide range of food products.”

Bunge is a top agribusiness and food company all across the globe, reaching from the farm field to the retail shelf. The Bunge brand can be found in over 40 countries approximately. The company also has over 35,000 employees.

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Turmeric Extract has Sales Increase Displaying Growing Interest

TurmericAccording to Arjuna Natural Extracts, there is a year-on-year global sales increase of 20% for its BCM-95 curcumin, displaying the rising interest for turmeric extract as a useful ingredient.

Turmeric is one of Google’s rising food trends for 2016, ranked by volume of searchers, and interest in curcumin has grown by 56% from November to January.

Arjuna Natural Extracts has increased its production capacity by 20% to match growing demand for BCM-95, according to Jomy Jose, marketing director for Arjuna.

“Consumers already trust this ingredient and brand, and growing awareness of the health benefits of turmeric extracts spurred an increase in sales of BCM-95 of 20%,” he explained.

Jose noted that while consumers are actively seeking information on turmeric, there is confusion in the market about curcumin absorption and oral bioavailability, Also, unsubstantiated claims by various “rush-to-market” copycat turmeric products have contributed to consumer insecurity.

The main problem of curcumin is that it is not absorbed nor retained well in the blood. Many curcumin products add synthetic additives to solve this problem. Such additives can have a negative impact on the active ingredients’ purity and potency, Arjuna claimed. In the cases of unregulated turmeric products, the additives themselves, as well as purity problems in general, could lead to potential health issues with long-term use.

“Any supplement you put into your body should be both safe and effective,” insisted Benny Antony, joint managing director for Arjuna. “Arjuna’s curcumin is highly bioavailable thanks to the synergism between the curcumin and the compound ar-turmerone, an essential oil component of turmeric extract. Ar-turmerone concentrates in BCM95 synergistically combine with curcuminoids to reach the blood stream in unmodified – and thus more bioactive – form.”

“There is a gap between consumer desire to use good-for-you curcumin and the offerings in the market,” added Jose. “This makes it harder for processors to develop a new supplement or functional food or beverage. Arjuna has the expertise and technical staff to help product developers fill this gap.”

Arjuna Natural Extracts is the world’s largest merchant of bio-available tumeric extract. The company founded by Mr. P.J Kunjachan & Dr. Benny Antony in 1989. Arjuna Natural Extracts sells a variety of products including herbal extracts, essential oils and dietary supplements.

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Viability Boosts Seafood Purchase

GSLogo_rgbGlobeScan has carried out new research, to assist the Marine Stewardship Council (MSC), has found that sustainability is a major cause  for the purchase of seafood. Across 21 countries overall, sustainability is depicted more highly than price and brand name, with nearly three-quarters (72%) of seafood buyers finding agreement that in order to save the oceans, customers should only consume seafood from sustainable resources.

This is in contrast to purchasing motivations among shoppers of other fast-moving consumer goods (FMCGs), said the researchers, where price and brand typically outrank sustainability in driving purchase decisions.

Over 16,000 seafood consumers in 21 countries took part in the research.

With over four in five (85%) households purchasing seafood regularly, concern about ocean sustainability is influencing shoppers’ actions. 68% said people should be prepared to switch to more sustainable seafood.

Older consumers demonstrate a greater concern for sustainability. 75% of seafood consumers aged 55 and over agreed with the need to eat seafood only from sustainable sources, compared with 67% of 18 to 34 year olds.

“These insights demonstrate that seafood consumers are attuned to the need for sustainability and that they are prepared to change shopping habits to protect the oceans. Citizens feel empowered to vote for sustainability with their wallets.” said MSC CEO, Rupert Howes.

More than two-thirds (68%) of those surveyed said there is a need for brands and supermarkets to independently verify their claims about sustainability, with 62% agreeing that by buying ecolabelled seafood they are helping to ensure plenty more fish for future generations. The same number (62%) agreed that ecolabels on seafood products raise their trust and confidence in the brand.

While 10% of the world’s wild caught seafood comes from MSC-certified fisheries, 37% of all consumers said that they have seen the MSC ecolabel. Awareness varies across the 21 markets surveyed, from 13% in Canada up to 71% in Switzerland. Respondents aged 18 to 34 are more likely to recall seeing the MSC label (41%) compared to older respondents (30% of those 55+). Of those who have seen the blue MSC label more than six in ten (64%) are likely to recommend it to people they know.

More than half (54%) of seafood consumers said they are prepared to pay more for a certified sustainable seafood product. Those who have seen the MSC label place the value of the MSC label at an average premium of 11% globally.

When asked which institutions they believed were contributing the most to protecting the oceans, respondents ranked NGOs (41%) and scientific organisations (36%) highest, with governments and business ranked as least effective.

These results are consistent with consumers’ perception of the MSC, where 86% of consumers who have seen the label say they trust it and are positive about the organisation’s impact.

More than eight in ten (81%) of those who have seen the label say that the MSC helps recognise and reward sustainable fishing. The same proportion (81%) say the MSC encourages people to shop more sustainably.

“Collaboration between scientists, NGOs, retailers and industry is delivering positive impacts on the water, but unsustainable fishing is still a significant challenge. Consumers who recognise the blue MSC label, trust it. However there’s still more we can do to deliver on demand for sustainable seafood, and empower shoppers to make positive choices. The MSC is therefore increasingly focused on working with our partners and the wider industry to raise awareness of the blue MSC label,” Howes added.

“This survey gives us a detailed insight into just how different the seafood category is compared to others,” said Caroline Holme, Director at GlobeScan. “In a category with relatively few trusted brands, third party claims on sustainability and traceability can help consumers navigate their choices better. Ocean sustainability is proven to be a topic with real relevance in this category and consumers prioritise it more than we suspected in their seafood purchase decisions.”

These figures, said the researchers, support findings of the 2015 Nielsen Global Corporate Sustainability Report which showed that, over the previous year, sales of consumer goods from brands with a demonstrated commitment to sustainability grew by more than 4% globally, while those without grew less than 1%.

GlobeScan is an independent research and insights company. The institute offers specialist research and advisory services. GlobeScan clientele is some of the world’s top organizations.

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Ingredion Expands to Rice-based Starches

Ricestarch.imgThe company, Ingredion, is expanding its portfolio of clean label starches to 30 products with the release of additional two multi-functional starches.

Derived from rice, the company says that NOVATION 8300 and NOVATION 8600 starches will enable manufacturers to develop on-trend, consumer-winning recipes with indulgent textures and a consumer-preferred simple ‘rice starch’ label on the ingredients list.

The two new starches are said to combine moderate to high process tolerance with excellent texture stability.

NOVATION 8300 and NOVATION 8600 will perform well under the most challenging conditions, including high brix and high protein content, Ingredion claims.

The two new ingredients are said to be suitable for use in moderate to high processing conditions for applications in frozen, refrigerated or ambient storage. This includes fruit preparation and dairy desserts, as well as soups, sauces and ready meals. Bolstering its portfolio of clean label products, Ingredion’s NOVATION 8300 and NOVATION 8600 starches have already been introduced across the US and APAC regions, but are now available in Europe.

With a naturally small granule size, rice starch is said to deliver a rich and creamy texture in products such as yoghurts, soups and sauces.

“As the trend for clean label becomes progressively more mainstream, there is a challenge for manufacturers to create products that meet this need, taste great and maintain texture over their shelf life, even under challenging conditions such as high brix or high protein applications,” said Mona Schmitz-Hübsch, European Marketing Manager at Ingredion. “Insights from our ‘Cracking the Clean Label Code’ report found that yoghurts are considered both a healthy option and a thick and creamy texture with a clean label. This is where the benefits of functional ingredients that support a natural positioning, such as rice starches, really come into their own.”

“The superior texture stability of our new NOVATION 8300 and NOVATION 8600 starches allow manufacturers in fruit preparation to produce even larger batch sizes because the final product will keep a stable texture for longer. By producing larger batch sizes and reducing wastage from products that do not offer the same texture stability, manufacturers can make significant cost savings.”

“The ability to produce more at a time significantly improves supply flexibility and allows manufacturers to take advantage of opportunities for higher sales in peak seasons.”

“In recent trials, custard formulated with NOVATION 8300 or NOVATION 8600 starches showed a greater texture stability over the full shelf-life, whereas products using native waxy rice starches showed texture defects close to the best before date.”

The two new rice based NOVATION functional native starches are said to complement Ingredion’s over 25-strong portfolio of corn, waxy corn, tapioca and potato based functional native clean label starches.

Ingredion is an ingredients company that produces sweeteners, starches and exclusive ingredients from plant resources. The company supplies solutions for nearly 60 industry sectors across the globe, and provides for over 40 countries.

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The Global Pulse Confederation Develops New Mark to Label Pulse Products

gpcThe Global Pulse Confederation has launched two new symbols on product labels, expected to assist customers to distinguish food products that include pulses such as dry peas, beans, lentils and chickpeas.

The Pulse brand and Made with Pulses seal are distinctive green and gold marks available to food manufacturers and consumer packaged goods companies in the retail and foodservice channels to use on their products and in marketing material. So long as a product contains pulses in the top five ingredients by weight, and a minimum of 5% of the final formulation, they will become eligible to apply to use the Made with Pulses seal.

Consumer interest in pulses is growing, in part, because food companies and consumers are looking for affordable food options that are healthy, nutritious, and environmentally sustainable, the Global Pulse Confederation claimed.

The fact that pulses are high in protein and add nutritional value when incorporated into food products, pulse ingredients are nutrient-dense and deliver high levels of fibre, and that pulse production has a lesser environmental burden and greater water efficiency rate than other crops adds to their appeal, the association added.

Several global companies are said to have already shown as “strong interest” in the new ‘Made with Pulses’ seal, and companies that have already signed on to use the Pulse Brand include Princes Food and Drink Group, JM Grain, and AGT Food and Ingredients.

“The Made with Pulses seal gives companies the unique opportunity to tie their products to the momentum pulses are gaining as healthy, nutritious and sustainable ingredients that fit with today’s lifestyle and taste preferences,” said Daria Lukie, Pulse brand manager for the Global Pulse Confederation. “The Pulse brand provides shoppers with an easy way to identify products that are good for people and good for the planet.”

The Global Pulse Confederation (GPC) is head-quartered in Dubai. The company has a small staff witrhin the Dubai office and an Executive Director currently located in Australia. The GPC Executive Board has nearly 30 members from all over the world that are volunteers, working for non-profit.

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Two New Organic Stuffing Blends Released by EHL Ingredients

ehlWith Organic September approaching, EHL Ingredients has released two new organic stuffing mixes, bringing varying tastes and textures to classical stuffing ingredient blends.

The first is a Middle Eastern-style organic sultana, lemon and spice stuffing – a mix of juicy sultanas, breadcrumbs, a burst of citrus lemon with aromatic fennel, coriander, ginger and black pepper.

With a distinctive Mediterranean flavour, the second addition is an organic garlic, tomato and herb stuffing, which combines organic breadcrumbs, garlic, tomato, spices, fennel, cumin, black pepper, parsley and oregano.

Food manufacturers can include the blends in Middle Eastern and Mediterranean ready meals and accompaniments to spice up pork, lamb, chicken or turkey dishes, EHL Ingredients said, as well as meat-free foods.

The Greater Manchester-based company cited statistics from The Soil Association, which showed that UK sales of organic products increased by 4.9% last year and shoppers spent an extra £1.73 million a week on organic produce. The research also revealed that shoppers are becoming increasingly health-conscious, causing the net worth of the UK organic market to rocket to almost £2 billion, ahead of Organic September.

Christine Peers, sales director for EHL Ingredients, said: “Our development team is constantly working on new blends and seasonings, especially within organic, so we’re delighted to launch these two new stuffing mixes to strengthen our offering.

“We launched our first range of organic blends last year, and since then we’ve had an influx of requests for new international blends and stuffing mixes. Shoppers are increasingly looking for integrity in their food purchases and with the organic market continuing to grow, as is demand for our organic blends and mixes, we plan to continue expanding our range to provide quality, organic ingredients and blends for food manufacturers to add to international dishes.

“This is not just great news for us, but offers a really positive outlook for the organic food market as a whole. We’re delighted with the response to our organic range from customers and we put our success in the organic arena down to several key factors – health benefits, an increase in consumer awareness, education on organic foods and healthier eating, and the consistent high quality of our products.

“With The Soil Association predicting more opportunities for future growth, and as the UK organic market hits £1.95 billion, we look forward to strengthening our position in this burgeoning marketplace and are aiming to see a further increase in sales of our organic ingredients during Organic September and the remainder of 2016.”

“It’s important for food manufacturers to stay one step ahead of market trends and create popular organic products that will perform well within this burgeoning market and that consumers will love.”

EHL Ingredients provides a wide variety of ingredients to the food manufacturing industry, which includes: spices ground & whole, mixed seasonings, herbs, flakes & seeds, Mexican specialties, dried fruits, nuts & lentils and dehydrated vegetables. The company’s has a variety of more than 300 ingredients.

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DelvoCheese CT-Light Released by DSM

cheeseThe DSM company has expanded its portfolio of Continental cheese solutions to adapt to what it sees as the customer need for healthier alternatives. DelvoCheese CT-Light is considered to improve the texture and taste of low-fat cheese, creating the impression of a full-fat product but with less calories.

Continental cheeses, such as Manchego, Gouda and Edam, each have a distinct flavour profile and are nutrient-dense, DSM notes, going on to remark that they provide protein, calcium, and vitamins A and B12, but are often high in fat. Efforts to reduce fat content have been challenging, the company claims, with consumers unwilling to accept the resulting changes to taste and texture.

DelvoCheese CT-Light is designed to allow cheesemakers to create continental cheeses using low-fat milk with the same taste texture that consumers expect from a full-fat product. During the cheese making process, the culture replaces fat with water without any negative impact on physical or sensory properties, according to DSM. With DelvoCheese CT-Light, fat can be reduced by 30% or more, alongside a significant cut in calories. This is done without additives or stabilizers.

“Consumers today are increasingly looking for ways to get the best nutrition they can, without compromising on taste,” said Gert van den Hoven, Product Application Specialist for Cheese at DSM. “Low-fat or reduced-fat cheese is something they can really feel good about. It is made with all-natural ingredients, is nutritious and, when manufactured with our cultures, has the same taste and indulgence as the original versions.”

DSM has ingredients the improve the taste, texture, quality, nutritional value of food products. The company is successful of distributing the world’s favorite food, beverage and dietary supplement brands. DSM’s food ingredients is used in an assortment of dairy, baking, fruit juice, beer, wine, savory and functional food segments.

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New PhytoShield Flavor Enhancer by PLT

pltPLT Health Solutions has released the launch of a new technology that it asserts not only improves the flavour of foods and beverages, but also supplies advanced product quality and extended shelf life due to the powerful anti-microbial properties it transmits to formulations.

Called PhytoShield Flavor Enhancer, the new technology was developed by New Jersey-based Flavor Solutions and is said to be based on decades of flavour enhancement experience. The technology is featured in a line of ingredients that can be incorporated in a broad range of food and beverage systems.

The anti-microbial efficacy of PhytoShield is said to be a synergistic effect created by the reaction of bioflavonoids, flavour components, polyphenols and other organic acids. As a form of ‘self-preservation’, these flavour systems also deliver broad-spectrum anti-microbial activity, effective against gram-positive and gram-negative bacteria, fungi, moulds and yeast – with performance comparable to or better than synthetic technologies, the company claims.

As a natural flavour technology, PhytoShield allows the development of a cleaner label on food and beverage packaging. Low use rates and formulation-friendly physical characteristics make PhytoShield easy to incorporate, PLT says.

According to Devin Stagg, Vice President of Strategy & Business Development for PLT Health Solutions, consumer preference for cleaner labels and products that feature natural or no preservatives is clear and waiting on innovation to offer better solutions.

“Addressing the need to eliminate, reconfigure or reduce reliance on preservatives, the industry has moved in a number of different directions – including changes in raw material and ingredient selection, new processing techniques and alternative packaging and storage methods,” said Stagg. “We were attracted to FSI’s novel concept for PhytoShield, where they combined commonly used natural flavour ingredients to create a non-preservative approach to managing microbial degradation. We thought this addressed another of the drawbacks of both artificial and natural preservative technology – off-flavour.”

“Laboratory and applications testing shows us that the flavour technology within PhytoShield is also helping to manage microbial degradation,” said Dr. Shadi Riazi, Senior Scientist and Microbiologist for PLT. “For companies who have moved away from preservatives altogether or who use nature-based preservatives, we see the opportunity to protect product quality and extend the shelf life of their formulations. For companies who are using artificial preservatives, PhytoShield offers the opportunity for a cleaner label while safeguarding the important organoleptic aspects of their brand.”

The PhytoShield line features components that are traditionally used in the development of natural flavours. All components of these systems are GMO-free. Organic compliant grades of PhytoShield are available. These ingredients are effective over a broad pH range (2-10) and are temperature stable up to 130o C. The flavour enhancing characteristics of PhytoShield ingredients are matched to the food or beverage product under consideration and can be customized in FSI’s Applications Development Center. For most applications, addition rates of PhytoShield ingredients are low.

“With PhytoShield, we are seeing anti-microbial performance on a par with some of the synthetic ingredients companies are trying to replace – all emanating from the flavour systems of a food or beverage formulation,” said Riazi. “We also note that performance and taste are improved compared to natural solutions on the market. We are looking forward to working with the experts at FSI and our customers to develop solutions based on PhytoShield that help reach product quality, organoleptic and shelf life goals.”

PLT Health Solutions is a company that develops high-quality and scientifically-supported ingredient solutions for the natural products, food and beverage markets.The company is head-quartered in Morristown, New Jersey and has been in business for more than 60 years.

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Record Month for Direct Food Ingredients

DFLMacclesfield-based Direct Food Ingredients is celebrating a record breaking June, as the company achieved sales of £1.5m – its highest ever monthly turnover.

The first six months of 2016 has seen the food, nutritional and sports ingredients distributor reach a turnover of £7.6m, up 11.2 per cent from the same period last year (£6.8m), putting the business on target to hit £16m by year end (31 December).

The hardworking team rigorously strived to beat May’s impressive sales turnover of £1.4m and continued to ensure all orders, no matter the size, were fulfilled efficiently using its state-of-the-art CRM and accounts system.

Direct Food Ingredients has attributed its growth over the past six months to a number of factors; including expansion of current client business and the introduction of new product ranges within categories such as; sports nutrition, animal and pet nutrition and nutraceuticals, allowing them to keep up with client demand as well as attracting new customers from a variety of sectors.

Steve Loake, managing director at Direct Food Ingredients, said:  “To reach £1.5m in June was a fantastic achievement for both the business and our employees. Looking back, we achieved 50% more in sales last month than we did in the first year of trading back in 1995 which is incredible to see.

“Every department has worked extremely hard to meet this milestone and I am very proud of the team here at our head office in Macclesfield and also at our office in Los Angeles.”

Direct Food Ingredients’ head office is located on Waters Green in the centre of Macclesfield (Cheshire, England), the company also maintains a second base in California which launched in 2015 to expand its operation to the US.

The business is an established leader in the importation, storage and distribution of functional foods, nutritional and sports ingredients as well as vitamin and mineral premixes.

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PureCircle Make Investment of $100m to Bolster Stevia Supply

purecircleAn additional investment of $100 million has been made by Stevia producer PureCircle to fund its agronomy programme in order to promote its mission of creating the world’s largest natural stevia supply.

The investment will focus on expansion efforts to more than 15 growing regions around the world and further development of the company’s farming footprint outside of China, which will result in a 10,000 hectare pipeline that provides customers with year-round access to the highest quality PureCircle stevia leaf extract.

“This investment highlights our commitment to providing our customers with the largest, natural supply of stevia leaf extract,” said Jordi Ferre, PureCircle’s chief operating officer. “We are diversifying the countries we grow in to meet the needs of the food and beverage industry as the demand for naturally grown stevia continues to rise. Our PureCircle stevia agronomy programme has been the foundation for these expansion efforts, supplying us with the knowledge we needed to take this pivotal step towards year-round farming.”

Investments in the PureCircle agronomy programme are focused in three areas: scaling naturally through sustainable agricultural expansion to more than 15 growing regions worldwide; research and development, including breeding the best new stevia varieties through traditional plant breeding methods and identifying optimal growing practices for stevia production; plus training farmers, giving them planting materials and supporting them through other means to ensure the sustainable success of the company’s farming partners.

“These three areas really encompass how we approach growing stevia,” explained Faith Son, PureCircle’s vice-president of global marketing and innovation. “There is real science behind how we grow the best tasting stevia naturally and do it in a way that’s sustainable and benefits farmers and their communities. This investment allows us to stay at the forefront of innovation and deliver great tasting products at a scale that fits with the needs of global brands.”

PureCircle is committed to creating the best, sweetener made from the stevia plant, which is natural and has zero-calories. The company is the world’s leading producer of high purity stevia ingredients. PureCircle’s goal is to reduce calories with a naturally sweet option that doesn’t take away from the taste.

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Ingredion Launches New Additions to Protein-rich Pulse Proteins and Flours Line

ingredion_416x416Ingredion has partnered with AGT Foods to create four new additions to its variety of protein-rich pulse proteins and flours, along with new lines of faba bean protein concentrate, pea protein concentrate, pea flour, and lentil flour.

The new pulses feature a clean flavour profile, enabling manufacturers to formulate across a broader range of applications more easily, Ingredion said, without having to compromise on flavour or sacrifice taste. The new lines will also help to address growing consumer demand for nutritious, protein-packed foods and beverages.

Ingredion and AGT Foods’ pulse products will also help manufacturers to meet clean-label trends in high-moisture applications, such as dairy, yogurts, puddings, cheeses, beverages, nutritional mixes and smoothies, while boosting protein levels and allowing manufacturers to use vegetable-based proteins instead of animal-based equivalents. Similar benefits can also be achieved when using clean-taste pulses at a higher inclusion level in low-moisture applications, such as baked goods, snacks, cereals, bars, pastas, batters and breading applications.

The products being introduced by the two companies consist of Vitessence Pulse CT 3602 faba bean protein concentrate, Vitessence Pulse CT 1552 pea protein concentrate, Homecraft Pulse CT 1203 pea flour and Homecraft Pulse CT 2201 lentil flour.

Ingredion’s Vitessence Pulse CT proteins feature two new proteins that contain 55-60% protein on a dry basis and are derived from pea or faba bean. The clean-taste pulse proteins can be used to enrich a wide range of new and differentiated products to meet consumer demand for products that are high in protein and fibre, and derived from vegetable-sourced ingredients, Ingredion said.

The Homecraft Pulse CT flours include two new flours made from pea and lentil. These pulse-based flours offer different levels of fibre, starch and protein to meet a variety of food manufacturers’ needs in a wide array of applications. Homecraft Pulse CT flours are naturally gluten-free and offer a healthy alternative to traditional and other gluten-free flours, enabling the development of gluten-free bakery products while boosting the protein and fibre levels, the Illinois-headquartered firm continued.

“Clean-taste Vitessence Pulse CT proteins and Homecraft Pulse CT flours offer manufacturers a wide variety of ingredient solutions to help address consumer demand for enhanced protein products that are vegetable-based, gluten-free, non-GMO, vegetarian, sustainably sourced and taste great,” said Igor Playner, vice-president of innovation and strategy North America for Ingredion Incorporated.

“Interest in vegetable-based ingredients is skyrocketing, and Ingredion’s clean-taste protein concentrates and pulse-based flours make it possible for manufacturers to stay on trend while expanding new and existing product lines.”

Ingredion is an ingredients company that produces sweeteners, starches and exclusive ingredients from plant resources. The company supplies solutions for nearly 60 industry sectors across the globe, and provides for over 40 countries.

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Chicken Consumption to Increase

nccNew research was presented at the 2016 Chicken Marketing Summit indicating that US chicken consumption remains high. The 2016 levels have surpassed those from the previous two years, according to the analysis.

In the two weeks leading up to the survey, 87% of consumers ate a chicken meal or snack purchased from a supermarket and 72% ate a chicken meal or snack from a food service establishment. While supermarket numbers increased 2.4% and are now at parity with those seen in 2015, food service establishment consumption shows a noteworthy 7.5% increase from 2015.

The survey was commissioned by the US National Chicken Council.

Consumers’ taste for chicken shows no signs of waning, the researchers conclude. In the next 12 months, 21% of consumers anticipate eating more chicken from the supermarket and 14% anticipate eating more from a food service establishment. In fact, according to U.S. Department of Agriculture estimates, Americans will eat 92 pounds of chicken per person this year, a record amount.

“People are buying more chicken than last year and plan to buy more next year,” said Tom Super, Senior Vice President of Communications at the National Chicken Council. “Chicken tops the list of protein being consumed most often per week. And while retail sales continue to be strong, the survey shows that more people are eating chicken away from home, which is good news for chicken producers, food service establishments and the overall economy.”

Consumers with the highest consumption levels tend to skew younger, more affluent and ethnically diverse with larger households. Among gender, total chicken consumption was split right down the middle – 50% female/50% male.

As part of the survey, consumers were asked to rank various factors on satisfaction and in order of importance. Regardless of purchase channel, freshness, taste and price rise to the top for both measures. Across the board, consumers are satisfied with freshness and taste. Satisfaction with price differs by channel with food service establishments experiencing moderate satisfaction levels while satisfaction with price at supermarkets is somewhat lower.

When it comes to sources of information, conventional sources such as the government, grocery stores, farmer/growers, butchers and brands are preferred. The appeal of sources such as blogs and celebrities is more limited.

Trust is also a point of differentiation. Supermarkets garner reasonable levels of trust and, along with brands comprise the second tier of desired sources of information behind the government.

Consumers were asked if various claims would increase, decrease or have no impact on their likelihood to purchase their favourite chicken products. Overall, when asked to choose among various claims, consumers are most interested in knowing that no antibiotics were used in production of their food. As seen in last year’s survey results, also of interest is understanding where chicken comes from – products labelled as locally raised or indicating country of origin on the label were the claims most likely to pique interest.

When prompted, 71% of consumers were extremely or very concerned about food safety, and 57% about hormone and steroid use, even though they are banned by federal law. Only 19% of respondents were extremely or very concerned about the time it takes to raise a chicken.

The National Chicken Council (NCC), hails from Washington, D.C., and is a non-profit trade association representing the chicken industry of the United States. The council was formed in 1954 in Richmond Virginia, under a different name (The National Broiler Council). It wasn’t until 1998 that the council received its new name.

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Dow Produces Ingredients to Reduce Fat in Fried Foods and Meat

DOW-326x245Dow Food Solutions has made advancements in two suites of plant-based functional ingredients, produced to assist companies lower fat and offer healthier goods to their customers.

The Wellence fat reduction food gums and Methocel portfolio for meat applications create a broad offering to help manufacturers differentiate their products for health-conscious consumers, with Americans said to be “continually seeking new ways to improve their eating habits and reduce fat and calorie intake”.

Dow said that this would be made “even easier with the upcoming implementation of the US Food and Drug Administration’s required calorie labelling”.

Wellence fat reduction gums can be added to a batter or coating system to reduce fat, and lower the associated calories, by as much as 35%. This is achieved by reducing the oil uptake during frying while still maintaining the sensory profile, meaning it has minimal impact on the full-fat flavour and crisp texture.

The Methocel portfolio for meat applications is a highly versatile suite of tailored ingredients designed to help food manufacturers create convenient, healthier and more cost-effective meat products and meat analogues. The ingredients help improve stability, bite and texture at high and low temperatures – from production to consumption.

“These technologies offer a healthier version of our favorite fried snacks and meat without losing the full-fat flavour and crisp bite that we know and love,” said Christopher Spontelli, Dow Food Solutions market manager.

The products have been unveiled as part of IFT, which is being held this week in Chicago, and Dow will offer visitors to its stand the chance to sample the new technology at work.

It will toss the snacks in batter enabled by Wellence fat reduction and fry them in omega-9 oils, which offer industry-leading levels of good fats with minimal saturated fat and zero trans-fat, Dow said.

Dow Food Solutions has been established for more than 20 years and heavily involved in the food industry as well as the pharmaceutical industry.  The company authorizes both drug and nutrition benefits and designs contrasting solutions to solve consumers’ challenges. Dow Food Solutions also supplies global and regional brand owners in food and pharmaceutical industry with ingredients created to add value to their products.

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Solvaira Supplies Oat Fibre

SolvairaSolvaira Specialties has issued instantaneous commercial production and availability of FI-1 Oat Fibre, which as it persists to grow a complete variety of fibre goods for the food, health and specialty market.

Solvaira Specialties has announced immediate commercial production and availability of FI-1 Oat Fibre.

As a long term supplier of several different fibres, Solvaira Specialties says it is continuing to build the full range of fibre products for the food, health and specialty markets. With the addition of Oat Fibre, customers will now have the ability to source all their fibre needs from Solvaira, the company claims.

“Successful supply of Oat Fibre will complement the strategic supply of soy, cellulose and other fibres for the markets we currently serve. Oat is positively linked to healthy living and our addition of this new line of pat fibres demonstrates Solvaira’s commitment to the needs of the food industry,” said Jit Ang, Executive Vice President. “Solvaira’s diverse new line of oat fibres has excellent functionality in a variety of food systems including meat and bakery applications. We are excited to offer these excellent clean label ingredient options to our customers.”

Solvaira Specialties is the progeny of Fibred-Maryland, Allied Blending & Ingredients, and International Fiber Corporation. Solvaira was founded in 2014. The company brings a extensive variety of exceptional ingredient solutions to the food, health and specialty markets.

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Sensient Releases New Yellow and Orange Colourings

sensientSensient Food Colors Europe is launching new colouring food products with the addition of brilliant yellow and orange shades to expand their brand’s variety. The company states they’ll be using carefully tailored concentration methods from specially selected traditional food sources, these products completely satisfy with the EU Guidance notes on Colouring Foods.

Said to offer stable and attractive colour solutions, with a number of palm free options available, the new bright yellow and orange shades are suitable for an extensive range of sweet and savoury applications. They are effective in various confectionery products, water ices, ice creams, desserts, dairy and bakery products. In addition, the company says hat appealing yellow and orange colour hues can be achieved in savoury products like sauces, seasonings, soups and snacks. The new orange preparation is also available in oil soluble form for colouring fat or oil based applications such as coatings, fillings, decorations, sauces and inclusions.

The brilliant colour hues of these new colouring foods now make it possible to achieve vibrant yellow and orange shades without the need for colour additives, Sensient says. Various sweet flavours can be matched, ranging from lemon, banana, pineapple, and melon through to apricot, peach, mandarin, orange, papaya and tropical fruits. Moreover, the company notes that these new colouring food products complete the range of bright strawberry red shades when used in combination with red colouring food preparations like black carrot juice concentrate or beetroot juice.

“All the new colouring food products have been rigorously and extensively tested in the corresponding applications and demonstrate a consistent, superior performance, providing attractive end product shade results,” said Dr. Andreas Klingenberg, Technical Director at Sensient Food Colors Europe.

Sensient Food Colors Europe is a leading global manufacturer of colours, flavours and fragrances. The company has been in production for more than 60 years. Sensient manufactures natural colour goods for the food and beverage industry.

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FlavorHealth to Supply Sodium and Sugar Solutions

fhThe speciality flavour business, FlavorHealth is offering natural solutions to address today’s health and wellness customer fads, will releasing its product line in the imminent future.

Through innovative new flavours, technology and consumer insights, FlavorHealth’s portfolio will enable the manufacture of better-for-you foods, beverages and nutritional supplements without compromising the taste experience, it said. The company will debut its range of products at IFT 2016, which is being held in Chicago this week.

FlavorHealth develops specialty flavour systems using a variety of ingredient sources found in nature. Focused on three main areas – sugar reduction, sodium reduction and bitter balancing – the product portfolio “enables manufacturers to meet consumer demand for healthier products while keeping great taste and providing potential cost savings to manufacturers”.

The products include FlavorHealth natural sweet solutions, which will address growing health concerns around calorie and sugar intake and contribute to a sugar reduction in foods and beverages by between 30% and 50%. FlavorHealth Sweet products intensify the sweet taste of both non-caloric and caloric sweetener sources, while maintaining the same taste profile.

There is also FlavorHealth natural sodium reduction ingredients, which will allow food and beverage manufacturers – whether it’s ready meals, beverages, soups, sauces, baked goods or snacks – to reduce the sodium content of their products by 30-60%.

And FlavorHealth’s natural bitter-balancing solutions will reduce the negative taste characteristics often associated with better-for-you ingredients, like astringent tannins, plant-based proteins, high potency sweeteners and vitamins and minerals. FlavorHealth Bitter Balance products allow for 40-60 percent reductions in bitterness, improving the taste profile, the new company said.

“Our valued partnerships provide crucial insights to the challenges they face in meeting consumer demand for wellness and transparency,” said Christian Kopfli, CEO of life sciences company Chromocell, as well as FlavorHealth. “FlavorHealth was created to address these challenges through natural flavour solutions that allow manufacturers to provide consumers with the healthier products they want for themselves and their families.

“FlavorHealth innovation is driving healthier packaged goods,” said Shari Joslin, vice-president of commercialisation for FlavorHealth. “Through natural flavour solutions, we’re helping manufacturers tackle key consumer marketplace challenges, including sugar and sodium reduction.”

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New Purple Colouring is Launched by DDW

DDWA new food colour rooted from a purple corn hybrid is now being cultivated in the United States and launched by DDW. The colouring is said to deliver a dynamic red to purple hue, depending on pH, with a fresh, neutral taste.  It is also non-GM and kosher. Food and beverage businesses may easily list “purple corn juice colour” or “coloured with vegetable juice” on ingredient descriptions. DDW says that its consumers will get an advantage from the original colour’s safe, tenable, traceable and transparent supply chain. 

DDW will employ water extraction of the purple corn colour at its manufacturing facility in Port Washington, Wisconsin. Samples are available. Applications for the anthocyanin colouring include juice drinks, energy/sports drinks, some enhanced waters, fruit preparations, yogurt, salad dressing, snacks, cereals, and confectionery products.

“Our customers prefer documented control from seed to sale, and we’re excited to provide a new solution using a domestic crop that’s a sustainable, scalable source of colour,” said Elaine Gravatte, president and chief operating officer, DDW.

DDW is also known as The Colour House. The company was founded back in 1865 and now operates ten natural colour manufacturing facilities on several different continents. DDW recently celebrated its 150-year anniversary.

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Wageningen University and Research Centre Advances Quinoa Protein Extraction

WUR-logo4It is now possible to extract protein concentrates from quinoa thanks to the research at Wageningen UR. The method  is much milder and more tenable than classical extraction. This method better conserves the functional properties of the protein and uses less than half the water. This is  so that less energy is needed to dry the final product. Wageningen UR is looking for industry partners to upscale and run pilots on this developing technology.

The traditional method for isolating quinoa proteins consists of the following steps: grinding, degreasing the quinoa flour using hexane and caustic soda, concentrating the protein with hydrochloric acid, and finally washing, neutralising and freeze-drying. This results in a protein isolate with a protein content of over 90%. The disadvantage of this method is that it uses a lot of chemicals as well as large quantities of water, which then has to be removed through drying.

The new method, which has already been successfully applied to peas, consists of a dry separation step followed by an aqueous fractionation step. In the dry separation step the quinoa is carefully ground, following which the lighter high-protein fraction is separated using air. The aqueous fractionation step involves adding table salt and a small quantity of water to the isolate in order to dissolve the protein. Ultrafiltration is then used to remove the water and concentrate the protein.

“With this mild method, we obtain a protein fraction with nearly 60% protein content in the dry substance, and we only need to use 80 ml of water for 40 grams of quinoa flour, i.e. approximately half of what is used in the traditional method. As a result drying also requires much less energy,” said Geraldine Avila Ruiz, PhD candidate at Wageningen UR Food & Biobased Research.

“The protein fraction is less pure than a traditional protein concentrate, but it is more natural thanks to the mild processing. This meets the industry’s increasing demand for more natural ingredients,” said Maarten Schutyser, associate professor at the Wageningen UR Laboratory of Food Process Engineering.

The quinoa proteins obtained using this new technology are suitable for sports food, meat substitutes and other high-protein products. By varying the process conditions the properties can be fine-tuned to various applications. “For sports food for example, it is important to have a higher protein content, but for meat substitutes you can use a protein fraction that contains a lot of fibre,” say the researchers. With their expertise in the field of separation technology and proteins, they can develop customised quinoa proteins for various applications.

Wageningen University is considered to be the top university in The Netherlands and has remained so for eleven consecutive years. Fourteen out of their nineteen bachelors programs are qualified as top-quality programs by the Keuzegids. The university also has academic achievements in both National and International rankings.

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Henry Broch Releases New Protein Powders

HBHenry Broch & Company has releaseded two new “nutritional powerhouse ingredients” that can add protein, vitamins and minerals to a large variety of flour-orientated products – including bread, pancake and waffle mixes – as well as tortillas, chips and several other snack foods.

The mung bean protein powder and lentil protein powder can be used as a protein supplement or a substitute for up to 15% of the flour in most applications. The powders can also be used to boost the protein contained in shake and smoothie mixes and provide greater satiety.

Both powders are non-GMO, allergen-free, free-flowing and guaranteed to be 80%-85% protein. In addition to being high in protein, the mung bean protein powder is an excellent source of manganese, potassium, magnesium, folate, copper, zinc and B vitamins. The lentil protein powder provides folic acid, potassium, calcium and magnesium.

Studies suggest that the essential vitamins and minerals in lentils and mung beans help to reduce inflammation, decrease blood pressure and aid digestion, Henry Broch added.

The company’s president, Greg Antonetti, continued: “We’re seeing a surge in interest in plant-based foods such as these bean proteins, which offer so many nutritional and dietary benefits. To meet this demand, we’re continuing to work with our global partners on development of innovative functional foods.”

Henry Broch & Company is a global bulk ingredient provider and a custom food product development business.

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Ganeden Reveals 75+ Partner SKUs

logo_gb_2xGaneden partners have released over 75 probiotic product SKUs across eight divisions, adding to more than 60 SKUs released priorly in the year for a total of 500+ SKUs now available globally.

Probiotic foods, beverages, companion animal products and skincare lines continue to be on the rise, according to Ganeden. The company has announced that, in less than three months, Ganeden partners have launched over 75 probiotic product SKUs across eight categories, adding to the more than 60 SKUs launched earlier in the year for a total of 500+ SKUs now available worldwide.

The company believes that the influx of recent product launches confirms consumer interest in healthy, probiotic products that support digestive health, immune health and protein utilization. A recent survey found that among those who are aware of probiotics, 98% of respondents would buy a food or beverage product that contained a health benefi¬t if priced the same as a similar product without health bene¬fit.

“Thanks to the natural resilience that allows GanedenBC30 to survive most manufacturing processes, shelf life and gastric transit, there are endless opportunities to add it to almost any product — and companies are taking full advantage of that,” said Mike Bush, president of Ganeden and executive board president of the International Probiotics Association. “We’ve seen science backed probiotics and probiotic-derived technologies in foods, beverages, companion animal products and skincare receive great attention from the industry, media and consumers, and we’re pleased to help educate consumers while providing high-quality ingredients to meet that demand.”

According to Ganeden, the beverage category continues to be the leader in probiotic product launches and demand from consumers. In a recent consumer survey, 50% of healthy consumers would pay 10% or more for beverages containing probiotics. Manufacturers are responding to this interest, with recent launches including private label and detox teas from the Special Tea Company, GALA d.o.o. Slovenian coffees, cold pressed juices from Cedar Juice, smoothies from Ketologie and waters from Rawpothecary, Uncle Matt’s and European company, Plenish. Health drinks have also been a focus, with new wellness shots from Vive Organic and a triple action cleanse from Ideal Living.

Multiple studies and research are said to show that GanedenBC30 enhances protein utilisation, drawing attention to the concept of adding probiotics to meal replacements, mix-ins, smoothies and protein products. New launches include meal replacement shakes from Life Matters and Nutrisystem, protein powders from Performix, superfood protein shake mixes from Joni Juice, Nutiva and ViSalus, and Nature’s Answer iced tea and lemonade mix-ins.

Ganeden also notes the growing trend of adding GanedenBC30 to baked goods, such as Lesser Evil’s relaunched line of probiotic cookies. The trend has now gone a step further, with expansion into frozen products as well. Brio announced a line of probiotic ice cream and Feel Better Pops is launching a line of frozen fruit probiotic pops for those hot summer days.

Ganeden was founded in 1997 in Cleveland, Ohio and specializes probiotic research as well as product development. The company’s pursuit is to supply the market’s demand of probiotic goods.

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Variety of Mushroom-based Products Launched by Ballyhoura Mountain Mushroom

BMMThe Irish agriculturist of speciality mushrooms, Ballyhoura Mountain Mushrooms, has announced the United Kingdom’s release of a variety of mushroom-concentrated goods.

They include a porcini oil, mushroom vinegar, mushroom ketchup and a wild garlic vinegar and will be available on shelf in upmarket retailer Harrods from 18 July.

Dr Lucy Deegan, co-founder of Ballyhoura Mountain Mushrooms, said: “We’re delighted to be launching in the UK market with a retailer – such as Harrods – that recognises and actively seeks out innovative, premium and artisan producers.”

Ballyhoura Mountain Mushrooms was established in 2011 by food scientist Mark Cribben and microbiologist Lucy Deegan, who became tired of the poor quality of mushrooms available in their local supermarkets, and so set up their unique business on the Ballyhoura Mountain in County Limerick, Ireland.

Ballyhoura Mountain Mushrooms was founded in 2011 by Dr Lucy Deegan and Mark Cribbin. It is head-quartered in the Ballyhoura Mountains that border the counties of Cork, Limerick & Tipperary in Ireland. The company’s goal is to grow and provide the best quality speciality mushrooms and mushroom goods.

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The Corbion Company Praises Opti.Form Benefits

CORCorbion Purac has released that results displaying that its Opti.Form does more than supply top shelf Listeria control, it also carries extended shelf life, refineed cook yield, purge control and texture enhancement of completed meat and poultry products.

Two decades ago, Corbion Purac developed the Opti.Form portfolio, combining lactate with diacetate to control Listeria growth in meat and poultry products. Over the years, it claims Opti.Form has become widely recognized as the industry standard for Listeria control.

Twenty years of industry use and academic research has provided a plethora of data showing theOpti.Form portfolio also extends shelf life, increases cook yield, reduces purge and improves texture of processed meat product, the company claims.

“Consumers want safe meat and poultry products that look great, taste delicious and stay fresh longer,” said David Charest, VP Meat Industry. “With Opti.Form, our customers can deliver on all those expectations. The new data validates the comprehensive value that Opti.Form provides.”

The company says that research indicates that the Opti.Form formulations are optimised to extend shelf life while lowering salt levels; improve moisture control delivering enhanced cook yield from 3-6%; and enhance sliceability characteristics.

“We are focused on providing food safety solutions which include not only a diverse portfolio but also industry leading analytical tools backed by our team of food safety and preservation experts,” Charest said.

Corbion is the global market leader in lactic acid, lactic acid derivatives, and lactides. The company has an established technology platform based on over 80 years of fermentation experience. Corbion’s strategy and every aspect of their operations are built around advancing sustainability.

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Edible Insects to Exceed Worth by $522 Million in 2023

silkwormkebabsThe Global Market Insights state that the global edible insects market is set to surpass $522 million by 2023. The market sees an increasingly positive perspective for insect  consumption, maintaining that its properties as a nutritious, alternative and viable protein source will drive sales.

Beetles dominated demand and were valued at $9.7 million in 2015. Key human consumption patterns involve the use of insects as a whole or in powder form for flour, protein bars and other snacks. Grasshoppers, locusts and crickets could see significant demand gains, the report notes, estimated at more than 42% CAGR up to 2023. Pet foods have seen increasing use of grasshoppers as dried, whole or frozen form for fish, turtles, birds and pets.

Food products use cricket, mealworm and grasshopper powders, rich in protein content having all essential mineral and amino acids. Black soldier fly larvae and maggots considered as substitute in fishmeal feed in the aquaculture industry are consumed either whole or as processed meal. Grasshoppers, beetles, crickets, cockroaches, termites, scale insects, flies, bees, wasps and ants are food sources for poultry which may fuel edible insect market growth.

A robust and clearly define regulatory guideline for registration, classification and commercialization of insect-based foods will be critical for industry evolution, believe the researchers. Presently, while bug-based foods are sold across the U.S. as well as the EU, the company believes that participants are somewhat in the dark with respect to labelling and selling guidelines.

The report says that the APAC edible insects market, dominated by Thailand, China and Vietnam, size, generated more than $12 million in 2015. Insect farming, low raw material cost and transportation cost are influencing industry growth.

The European edible insects market, led by the UK, Belgium, France and the Netherlands, may see sales of more than $46 million by 2023. The EU allows use of insect feed for fish in aquaculture which may drive regional industry growth.

The North American edible insects market may grow significantly. Strong consumer awareness levels and acceptance will drive regional growth. Beetles and caterpillars together were responsible for more than 45% of regional sales in 2015.

Brazil and Mexico are the largest LATAM markets, as insects have been traditionally consumed not only as a source of food but also for their medicinal properties. Bug-based flour accounted for over 40% of regional sales in 2015.

The report segments the market by insect type, application and geography.

The edible insect market can be classified by type such as: Mealworm, Grasshoppers, Locusts, Caterpillar, Termites, Beetles and Others. Edible insects can also be categorized by application type such as: Human food, Animal feed (Poultry and Aquaculture) and Others. In terms of regions, the market can be classified as: North America, APAC, Europe and Rest of the World (RoW) regions.

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Wageningen University Presents Analysis Effect of Fibre on Satiety

WUR-logo4An analysis administered by Wageningen University has displayed that the result of dietary fibres on satiation is not only due to the length of time the high-fibre food stays in the stomach. The pace of eating, taste and mouthfeel can also influence the sensation of fullness. The outcome of the analysis have been printed  in the American Journal of Clinical Nutrition.

The effects of eating fibre and calories on satiety were researched with four variants of liquid meals (shakes) with either 100 or 500 kilocalories and with a high fibre content (thick shake) or low fibre content (thin shake). As expected, the study showed that a thin shake of 500 kcal (25% of the daily required amount of calories) leaves you feeling less full and sated than a thick shake. One notable result indicated that a thick shake of 100 kcal is digested at a faster rate but does create a more significant feeling of fullness in the research subjects. This is in contrast to the thin shake with 500 kcal.

“The research subjects were less likely to want to eat something else after consuming the thick shake with 100 kcal, despite the fact that their stomachs were still relatively empty,” said Guido Camps, one of the authors of the publication.

“From these results we can conclude that dietary fibre does not necessarily cause fullness in the stomach and satiety, but rather directly causes satiety. We do not yet fully understand this process and further research is required. Satiety can also be caused by eating slowly and extending the exposure to taste,’ said Kees de Graaf, professor of Sensory Science and Eating Behaviour.

In their publication, the researchers have named the feeling of fullness caused by eating high-fibre food despite having a relatively empty stomach ‘phantom fullness’. This is the exact opposite of ‘empty calories’ – food that is digested quickly and leaves you feeling unsatiated. Phantom fullness could contribute to a reduction in calorie intake.

The researchers used locust bean gum fibre which is also used as a thickening agent in baby food. It is likely that other thickening fibres will give the same effect, but further research is required to determine this.

This research is part of the European Commission-funded research project Nudge-it, in which Wageningen University is studying the influences of taste and stomach stretching on the process of satiety. For this study, MRI scans of the stomach were used to determine how much of a meal remains in the stomach and how much has already been digested. These amounts are compared to the scores of research subjects who have indicated at set times about how full and sated they were feeling.

Wageningen University is considered to be the top university in The Netherlands and has remained so for eleven consecutive years. Fourteen out of their nineteen bachelors programs are qualified as top-quality programs by the Keuzegids. The university also has academic achievements in both National and International rankings.

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WNB to Provide more Sweeteners for the Market

WNBThere is a growing demand for products that are reduced or sugar free, according to Wisdom Natural Brands (WNB). The company says it is planning to supply manufacturers, both large and small of size, with plant-derived sweeteners, including stevia, to meet this rising demand in the market.

“Rather than have only discrete sweetener ingredients, which are the same for all manufacturers and must combine with all food and beverage preparations in the same way, we develop specific compositions of sweeteners to meet a particular manufacturing customer’s goals, ingredients, and process with a sustained, excellent taste profile,” said Sai Prakash Chaturvedula, Chief Scientific Officer of Wisdom Natural Brands. “In so doing, each sweetener formulation can become specific to that manufacturer, and no other company will have the exact sweetness formula as another.”

With the popularity of natural sweeteners used as ingredients in manufactured products, WNB says it has seen an increase of over 25% in manufacturer requests for proprietary sweetener formulations. Recently, the Health and Human Services (HHS) recommendation states that Americans reduce the amount of sugar to 10% or less of all calories in their diets, Prakash expects that number to continue increasing as more brands and manufacturers strive to find new ways to reduce or eliminate added sugars in their products.

Prakash and his associate Rao Svereni say they have decades of experience with stevia, monk fruit, and other conventional and organic sweeteners, including various sugars, which can be utilised and combined into proprietary formulations, if so desired. WNB notes that it provides complete support throughout formulation and product development and can perform qualitative and quantitative analyses, and testing on both raw materials and finished products, as well as degradant stability, solubility, and shelf life studies, along with product applications.

WNB consumer package goods include SweetLeaf Stevia Sweetener and Wisdom of the Ancients energizing herbal teas. The company also says it provides uniquely formulated conventional and organic sweetening options to enhance the flavour of food, beverages, pharmaceuticals, and nutritional supplements.

Wisdom Natural Brands was founded by James May and has been in the industry for over 25 years. WNB is the parent company of two brands: SweetLeaf Sweetener and Wisdom of the Ancients tea. The company is head-quartered in Arizona.

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Food supplement reduces cravings

downloadTaking certain type of food supplements, based on a molecule produced by bacteria, lessens cravings for high-calorie foods, a study by scientists from Imperial College London and the University of Glasgow proposes.

Twenty volunteers were asked to drink a milkshake that either held an ingredient called inulin-propionate ester, inulin, a type of fibre.

Past studies have shown bacteria in the gut discharge a compound called propionate when they digest the fibre inulin, which can signal to the brain to lessen appetite. Yet the inulin-propionate ester supplement discharges many more propionate in the intestines than inulin alone.

After consuming the milkshakes, the volunteers in the current study were subjected to an MRI scan, where they were shown photos of numerous low or high calorie foods such as salad, fish and vegetables or chocolate, cake and pizza.

The team found that when participants consumed milkshakes containing inulin-propionate ester, they had less activity in areas of their brain linked to reward – but only when looking at the high calorie foods. These areas, called the caudate and the nucleus accumbens, found in the center of the brain, have formerly been connected to cravings and the ambition to desire a food.

The participants also had to rate how enticing they found the foods. The results displayed when they consumed the milkshake with the inulin-propionate ester supplement they rated the high calorie foods as less enticing.

During a second part of the study, which is published in the July edition of the American Journal of Clinical Nutrition, the volunteers were given a bowl of pasta with tomato sauce, and asked to eat as much as they like. When participants drank the inulin-propionate ester, they ate 10% less pasta than when they drank the milkshake that contained inulin alone.

In a previous research study by the same team, published in 2013, they found that overweight volunteers who added the inulin-propionate ester supplement to their food every day, gained less weight over six months compared to volunteers who added only inulin to their meals.

“Our previous findings showed that people who ate this ingredient gained less weight – but we did not know why,” said Professor Gary Frost, senior author of the study from the Department of Medicine at Imperial. “This study is filling in a missing bit of the jigsaw – and shows that this supplement can decrease activity in brain areas associated with food reward at the same time as reducing the amount of food they eat.”

He added that eating enough fibre to naturally produce similar amounts of propionate would be difficult:

“The amount of inulin-propionate ester used in this study was 10g – which previous studies show increases propionate production by 2.5 times. To get the same increase from fibre alone, we would need to eat around 60g a day. At the moment, the UK average is 15g.”

Claire Byrne, a PhD researcher also from the Department of Medicine explained that using inulin-propionate ester as a food ingredient may help prevent weight gain: “If we add this to foods it could reduce the urge to consume high calorie foods,” she said. She added that some people’s gut bacteria may naturally produce more propionate than others, which may be why some people seem more naturally predisposed to gain weight.

“This study adds to our previous brain imaging studies in people who have had gastric bypass surgery for obesity,” said Dr Tony Goldstone, co-senior author of the study from the Department of Medicine. “These show that altering how the gut works can change not only appetite in general, but also change how the brain responds when they see high-calorie foods, and how appealing they find the foods to be.”

“We developed inulin-propionate ester to investigate the role of propionate produced by the gut microbiota in human health,” said Dr Douglas Morrison, author of the paper from the Scottish Universities Environmental Research Centre at the University of Glasgow. “This study illustrates very nicely that signals produced by the gut microbiota are important for appetite regulation and food choice. This study also sheds new light on how diet, the gut microbiome and health are inextricably linked adding to our understanding of how feeding our gut microbes with dietary fibre is important for healthy living.”

The research was funded by the National Institute for Health Research Imperial Biomedical Research Centre and the Biotechnology and Biological Sciences Research Council.

Imperial Innovations, the College’s technology transfer partner, has filed a patent on the underlying technology and is seeking commercial partners.

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New Develpoment to Transform Waste into Food Powders

untitledThe American-based NewfoodZ has developed a new development which will permit food and drink companies and agricultural operators to remove food by-product waste by changing it back into healthful powders for a large range of industry applications.

The method to shift waste back into food mixes low-energy dehydration and the soft milling of the product, and gives manufacturers entry to the circular economy, NewfoodZ said.

The company will release a crowdfunding campaign on IndieGoGo to raise $1.5 million in support of the project – the greatest amount ever asked from the crowdfunding food community.

Founder Christian J Murray said: “I joined the company as I knew the day would come when we would critically need efficient food processing the world over. When I first witnessed the technologies we now offer I gave up my media career to go full-time into eco-sustainability. Getting public support to grow will help us take the message to governments and Fortune 100 companies, further reinforcing the commitments to the UN Sustainable Development Goals of 2015.”

NewfoodZ has proposed a proof of concept plant, processing orange peel in Mexico. The company plans to expand to Alaska, where they will process wild salmon and shrimp by-products. The NewfoodZ process not only provides 100% use of source food but actually provides potable water as a by-product too.

NewfoodZ’s Eric Lundgren stated: “So far, we humans have been successful, growing and catching foods for an ever-increasing population, but our resources are depleting fast. We can no longer allow up to 40% of everything we grow and catch to go to waste. We need to convert this waste to abundance.”

Lundgren added that customers must begin to ask themselves what happens to discarded food such as fish bones when they buy them in the market.

The company has tested more than 50 products and also functions as a knowledge base transfer operation in an attempt to supply shared best practice, which will have an result on lessening malnutrition and starvation.

The NewfoodZ company is dedicated to producing nutritional and healthy foods from industrial food waste by using a new low-energy method. The company currently holds the record for the largest amount asked for a crowdfunding campaign in the food community.

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The Berry Company’s Core Juice Range to Relaunch

the-berry-company1The re-launching of The Berry Company’s core juice range has been announced. The core juice range now is low in calorie and has low sugar formulation.

The juices, which are available in Waitrose stores across the United Kingdom, have been developed in response to customers growing need for natural ingredients on the go without extra flavourings and preservatives.

The new range presents best selling flavours such as acai berry, blueberry and cranberry. There are also more exotic flavours such as superberries purple, superberries red, green tea and blueberry.

The Berry Company CEO and founder Khaled Yafi said: “We are always looking to improve our portfolio of juices and this exciting new re-launch occurred after noticing a gap in the UK market for low calorie, low sugar juice drinks. We are responding to the growing demand from health conscious consumers, who wanted drinks that suited their busy day-to-day lives.”

“We’re sure that the wide selection of irresistible fruit-filled flavours will go down a storm in the UK; we’re certain there is a berry for everyone!”

The new range will be retailing at £1.39 for 330ml and £2.29 for a 1 litre bottle.

The Berry Company was founded in January of 2007 by  Khaled Yafi. The company produces drinks that are  made from all natural berries that deliver on quality and taste.The Berry Company prides itself on producing drinks that are both dairy and gluten free, non-GMO and are without artificial additives, colourings, preservatives and sweeteners.

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Welch’s FruitWorx Launched

Welchs_logoFruitWorx Concord Grape Juice Powder has officially been launched by Welch’s Global Ingredients Group, extending a field that already involves a field of Concord and Niagara grape-based fruit flakes, pastes and pieces.

The powder is fashioned with a proprietary dehydration technique that is said to carefully extract all the water from the fruit juice but seizes its natural excellency and preserves its bold flavour and deep purple colour. The resulting product is described as a free-flowing, soluble, low water activity powder, perfect for adding a rare and fascinating twist to a host of functions, including:

  • Baked goods – breads, snack bars, cookies and biscuits
  • Confectionery – such as candies, chocolates, gums, fillings and icings
  • Dairy products – fluid, cultured and frozen
  • Dry beverages – such as coffees and tea blends
  • Nutraceuticals, pharmaceuticals and supplements
  • Seasoning blends – for dips, dressings and sauces
  • Snacks – including baby snacks, dry snacks, crackers and fillings

Welch’s says that FruitWorx Concord Grape Juice Powder is created with real fruit juice, distributes natural fruit sugars, is without artificial colours, flavours or preservatives, and is non-GMO. Additionally, it distributes the same kind of polyphenols in Welch’s 100% Grape Juice.

“Nearly two years ago Welch’s Foods established the Welch’s Global Ingredients Group to deliver the many benefits of the Concord grape to more people and places, in a range of new product formats,” said Wayne Lutomski, Vice President of International & Global Ingredients, “FruitWorx Concord Grape Juice Powder enables us to continue this mission, offering our customers a convenient way to bring the goodness of the Concord grape to a very wide range of applications, many of which are completely new categories for Welch’s Global Ingredients Group. We’re incredibly excited by the prospect of more people experiencing the Concord grape, and by the prospect of working with new partners across the world.”

The new Concord grape juice powder is an continuation of the FruitWorx brand, which already encompasses a variety of Concord and Niagara grape-based fruit flakes, pastes and pieces, created practising a concentration development called URC, developed by Taura Natural Ingredients. Welch’s Global Ingredients Group also provides Concord and Niagara grape juices as concentrates, purées and single-strength juices.

Welch Foods Inc.  is an American company, based in Concord, Massachusetts. It has been owned by the National Grape Cooperative Association,  since 1956. The company is infamous for its grape juices, jams and jellies made from dark Concord grapes and its white Niagara grape juice. The company also manufactures and markets an array of other items, including refrigerated juices, frozen and shelf-stable concentrates, organic grape juice and dried fruit.

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Euromonitor announces protein growth

foods-high-in-proteinAccording to a new report by Euromonitor, few ingredients in recent memory have experienced protein’s sustained and meteoric rise. As consumer interest in the ingredient reaches fever pitch, the company notes in its new report “Global Trends in Protein”, marketers are scrambling to piece together the increasingly disparate health and cultural drivers affecting consumption. A foundational understanding of the categories, markets and lifestyle trends impacting consumer health and health and wellness packaged food and beverages will be essential, Euromonitor believes, to capitalising on growth opportunities in the future.

Per capita consumption of protein, including from fresh food, varies significantly by market, the report notes. Additionally, there is not necessarily the connection between levels of market development and consumption that are apparent across other consumer packaged goods categories.

The average supply of protein per day in 70 of the world’s 80 largest consumer goods markets is higher than the roughly 65g an 80kg person would require. Protein’s popularity is generally growing much faster than consumers’ awareness of how much protein they need and, indeed, how much protein they are already consuming.

Thanks to a greater emphasis on communicating protein’s health claims beyond muscle health, marketers are generating interest among new demographics, including females, Millennials and the elderly, Euromonitor claims.

As protein’s health halo continues to shine brighter, food manufacturers are increasingly pumping up the protein content of their fortified/functional food and beverages, in an attempt to capture consumer spending. In some cases, this is leading to a blurring of the lines between standard foods and dietary supplements.

Around the world, the supplement categories built around protein –sports nutrition protein products, protein supplements (VDS), supplement nutrition drinks and meal replacement slimming –are expected to post growth rates from the mid-to-high single digits between 2015 and 2020.

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Pulmuone acquires Vitasoy

tofuPulmuone Foods is to purchase substantially all of the assets of Vitasoy USA, which includes acquiring the Nasoya brand, said to be America’s number one tofu brand, and, the company says, solidifying its position as the world’s leading tofu company with strong operations footholds within the global tofu markets of Korea, U.S., Japan and China.

Pulmuone Foods USA was established in 1991 and is headquartered in Fullerton, CA. The acquisition of substantially all of the commercial assets of Vitasoy USA Inc., including the Nasoya, Azumaya And San Sui brands, is said to be highly complementary and synergistic operationally, logistically, as well as within sales and distribution. Through the expanded business scale resulting from this acquisition, Pulmuone said it expects to continue to strengthen its leadership position within the tofu market and to rapidly expand its category footprint beyond tofu.

“Pulmuone now has a strong national platform and presence that will not only drive manufacturing and logistics synergies, but will also enable us to leverage a comprehensive sales and distribution infrastructure to further drive availability of our brands and products within the USA,” said H. Y. Lee, CEO of Pulmuone Foods. “This expanded business scale within the USA market will also be the beachhead to drive development and growth of Pulmuone beyond the tofu category.”

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GM talks snacking trends

retail-shop-foodAs snack habits evolve, convenience stores need to stay on top of the latest trends to ensure they are meeting consumers’ expectations and to maximize their own success according to the Consumer Insights team from General Mills Convenience & Foodservice, who analysed the latest snacking data and convenience consumer behaviour to uncover the top seven trends and opportunities for convenience stores in 2016 and beyond.

“This is such a dynamic time in c-stores right now as snacking and all-day eating become more prevalent and consumers seek out more from their snacks—from unique and unexpected flavors to customization to healthful benefits,” said Kelly Kees, consumer insights researcher at General Mills Convenience and Foodservice. “This new era of snacking presents a major growth opportunity for c-store retailers that offer the right snack options to meet the changing needs of today’s consumers.”

The following is a list of seven trends and associated actionable steps to help retailers leverage the new era of snacking:

Modern Mash-Ups: Snack foods and flavor profiles are mashing together. C-store shoppers, especially millennials, are open to multicultural influence and are looking to mix and match flavors and cuisines, while still being grounded in familiar favorites. Some brands are venturing into different nuances of flavor, like smokiness and tanginess.

  • Bring excitement to snack categories though unique flavor and form combinations, such as snacks that turn up the heat on spice.
  • Expand foodservice with multicultural offerings, like samosas, egg rolls and quesadillas, or take a twist on current foodservice items by adding exciting flavors, such as wasabi or Sriracha.

Back-to-Basics: Health-conscious shoppers are turning to healthier foods, many of which are high in naturally occurring fats (e.g., nuts, avocados and coconuts). High natural fat and protein are linked with satiety.

  • Ensure assortment includes products with inherent protein that are high in natural fats, like nuts, seeds and jerky.

Make It Mine: Customizable specialty beverages and made-to-order foodservice allow shoppers to add their personal touch to food. Millennials especially like to put their stamp on their own creation, which they are willing to pay for.

  • Give shoppers room to make their own food creations, like condiment or topping bars in foodservice areas such as roller grills and specialty hot beverages. Customization cues freshness because food and drinks are made real-time and “just for me.”

Fresh = Real Food: Temperature-controlled food, shorter date codes and words like “raw” and “simple” help cue freshness to shoppers, which appeals to consumers looking for less processed food.

  • Expand refrigerated/fresh options and locate them near store entrances to alert shoppers to freshness.
  • Offer more grab-and-go snack options, like cheese, eggs and fruit.

Transparency: Shoppers today are more concerned about what is in the food they eat. See-through packaging and clear ingredient decks with words they can pronounce give shoppers the label transparency they are looking for.

  • Offer a variety of products that include simple ingredients as well as clear packaging, which lowers risk for shoppers.

Shrinkage: Small, portion-controlled snacks allow shoppers to indulge guilt-free. Mini treats satisfy cravings, are portable, snackable and do not bust health goals.

  • Tasty treats are not going away, so offer smaller portions or resealable packaging, which can encourage even the most health-conscious shoppers to indulge. Smaller treats also allow for easier sharing and snacking on the go.

Meal Time Blur: Specific meal times are a thing of the past. Snacks can be meals and meals can be snacks. Hectic, on-the-go lifestyles result in more freedom when it comes to what and when we eat. Shoppers are more accepting of smaller, more casual meals, with half of adults replacing meals with snack foods three to four times a week.

  • Be mindful of shoppers who may eat cereal at supper or hot dogs as a snack.
  • Offer products or solutions that are flexible as a meal or snack option—hummus paired with pretzels or yogurt parfaits, for example.
  • Merchandise similar snacks together to encourage bundling snacks to make a meal solution.

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The Food and Food Ingredients Industry of Eurasia, Middle East and North Africa Will Meet in Fi Istanbul 2016 for the Fourth Time…

FI-Istanbul-370x164-anim-ENG-v1The common meeting point for the developed food ingredients industry of Asia and Europe, Fi Istanbul 2016 is organized in Istanbul Convention Center on May 4th-6th. Fi Istanbul has successfully added over 500,000 persons to its portfolio and created a business volume of billions of Euros for the industry.

Bringing together Eurasia, Middle East and North Africa, the region’s first food and food ingredients exhibition, (Fi) Istanbul Food Ingredients grew 47% in 3 years. Attended by visitors from 80 countries, 73% of whom were authorized to make purchase last year, Fi Istanbul was commenced in 2013 by UBM EMEA (Istanbul) with the goal of making Istanbul, the only world city that connects the two continents the common meeting center of food and food ingredients industry in the region.

A regional branch of Food Ingredients (Fi), which brought together the world food industry since 1986 and is considered to be the most prestigious event in the industry, the target for Fi Istanbul 2016 is that it is attended by over 250 brands and over 5,400 visitors. Exhibitors and visitors coming to the exhibition will find food raw materials, ingredients, ancillary materials, natural contents and R&D, marketing, quality control and consultation and all of their requirements that are closely related to the industry under a single roof in Fi Istanbul 2016 for 3 days.

Haluk Balcı, Chief Operating Officer of Turkey in UBM EMEA (Istanbul) said: “Turkey ranks the seventh worldwide after USA, Brazil, China, India, Indonesia and Japan in terms of agricultural production”. We should follow the innovations in the Turkish market which is expected to exceed German population in 2015 and become 83 million. We also need to know food producers well and to support them so that they develop and produce healthy food. With this approach, UBM EMEA (Istanbul) brings together the developed food ingredients industry of Asia and Europe, which are among the largest economies worldwide, for the fourth time in Istanbul and we are making a lot of efforts this year again in order for all sub-industries in the food ingredients industry to take part in Fi Istanbul 2016.

Mentioning that Fi Istanbul is raising the bar every year and is expanding it, Haluk Balcı said: “Our visitor profile for the year 2015 made our exhibitors smile. 73% of our visitors consisted of directors who were authorized to make purchase. Visitors from 80 countries, including China, USA, UK, Tunisia, Spain, Egypt, Switzerland, Egypt, Singapore, Russia and United Arab Emirates attended Fi Istanbul. In terms of geographical distribution, we saw that 72% of our visitors came from Turkey, 12% from Europe and 9% from other countries and 7% from the surrounding countries.” Reminding to representatives of the industry that the number of visitors exceeding 5% is deemed sufficient for an exhibition to be considered international in Turkey, and that 21% of Fi Istanbul’s visitors for 2015 were international, Chief Operating Officer of Turkey in UBM EMEA (Istanbul), Haluk Balcı invites the professionals of the industry to attend Fi Istanbul 2016, the common meeting center of food ingredients industry, held in ICC, Istanbul Convention Center on May 4th -6th, 2016.

Developing events aimed for increasing the market shares of its exhibitors in the food ingredients industry, Fi Istanbul provides a meeting area for the purchasing officials of the largest buyers in the industry in Fi Istanbul and facilitates their bilateral business negotiations and meetings with suppliers. Also, designed to introduce buyers and suppliers to each other in the fairground conveniently, Fi Suppliers Guide service will be offered to Fi Istanbul exhibitors free of charge again this year, wherein support is provided to facilitate and accelerate the purchasing process during the exhibition. Over 4,500 certified food ingredient suppliers can be reached via the system which operates on the Ingredients Network. This network is at the same time a part of the Ingredients Network global event network that brings together over 100,000 food ingredient professionals worldwide.

Fi İstanbul undertakes the mission to be not only an exhibition but also a common meeting environment where innovations and up-to-date information regarding food ingredients are shared. Sponsored by Seljel as the Golden Sponsor, the exhibition continues to be supported by Food Additives and Ancillary Materials Industrialists Foundation (GIDAKAT), which is a recognized non-governmental organization in Turkey, in its fourth year.

Online registrations have begun for attending Fi Istanbul free of charge. Food Ingredients (Fi) Istanbul 2016 visitors who would like to make new contacts, learn about new markets and gain new business opportunities can register online for free at www.fi-istanbul.com .

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Hain Celestial sets record

Hain-Product-Line-2Hain Celestial has reported results for its second quarter ended December 31, 2015. The company achieved record net sales of $752.6 million, an 8% increase, or 11% on a constant currency basis, over prior year net sales of $696.4 million. Net sales were impacted by $18.3 million as a result of foreign exchange rate movements versus a year ago.

Earnings per diluted share were $0.55, a 28% increase; adjusted earnings per diluted share of $0.57, a 6% increase. Foreign currencies impacted reported results by $0.01 per diluted share.

Hain also saw record operating income of $87.7 million, 11.7% of net sales; adjusted operating income of $92.9 million, 12.3% of net sales.

“Our record net sales reflect the continuing strong performance from the United Kingdom and Rest of World segments, which collectively grew 12% in constant currency and the Hain Pure Protein Corporation segment (“HPPC”), which grew 21% excluding the acquisition of Empire. Our strong sales growth was impacted in the quarter primarily by reductions in inventories at certain customers in the United States segment,” said Irwin D. Simon, Founder, President and Chief Executive Officer of Hain Celestial. “We were able to deliver these strong results, reflecting our global diversified business model across Hain Celestial’s organic and natural brands, product categories, customers and geographies.”

“Hain Celestial continues to be at the forefront of the evolution around changing consumer trends in consumer packaged goods with a strong global brand portfolio in key growth categories. We are uniquely positioned to satisfy the health and wellness needs of consumers with our leading natural and organic products as we work to deliver increased shareholder value,” concluded Irwin Simon.

The company reiterated its fiscal year 2016 guidance expectations of total net sales range of $2.90 billion to $3.04 billion, an increase of approximately 7% to 12% as compared to fiscal year 2015, and earnings per diluted share range of $1.95 to $2.10, an increase of approximately 4% to 12% as compared to fiscal year 2015.

The Hain Celestial Group is a food company whose main focus is foods and personal care products. Their products range from herbal teas, offered through their Celestial Seasonings brand, to chickens from the FreeBird brand. They also provide whole grain foods through Arrowhead Mills.

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Fonterra welcomes Iran decision

iran-flagFonterra has welcomed the New Zealand government’s move to lift restrictions on trade with Iran, following the elimination of UN sanctions this month.

The Ministry of Foreign Affairs confirmed it has started the process of updating its regulations and removing the UN sanctions, which it expects to complete next month.

“Iran is a valuable trading partner and a key butter market for Fonterra,” said Kelvin Wickham, Fonterra Managing Director Global ingredients. “The removal of the UN sanctions, and our Government’s unwinding of restrictions, will only improve the outlook for us in Iran.”

With a population of nearly 80 million and long-standing customer relationships in Iran, Fonterra said it expected continued growth in the market.

“Our customers in Iran are growing, and we’re seeing them make significant investments in infrastructure and capacity to meet demand,” continued Wickham.“We have skilled people in the region who understand the opportunities and potential of doing business in Iran, and who welcome more normalised trade relations.”

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FDA extends “natural” deadline

The Food and Drug Administration (FDA) has extended the comment period for the use of the term “natural” on food labelling till May 10, 2016. Due to the complexity of this issue, the FDA said it is committed to providing the public with more time to submit comments. The FDA will thoroughly review all public comments and information submitted before determining its next steps.

The FDA is taking this action in part because it received three Citizen Petitions asking that the agency define the term “natural” for use in food labelling and one Citizen Petition asking that the agency prohibit the term “natural” on food labels. The FDA also notes that some federal courts, as a result of litigation between private parties, have requested administrative determinations from the FDA regarding whether food products containing ingredients produced using genetic engineering or foods containing high fructose corn syrup may be labelled as “natural.”

Although the FDA has not engaged in rulemaking to establish a formal definition for the term “natural,” it says it does have a longstanding policy concerning the use of “natural” in human food labelling. The FDA has considered the term “natural” to mean that nothing artificial or synthetic (including all colour additives regardless of source) has been included in, or has been added to, a food that would not normally be expected to be in that food. However, this policy was not intended to address food production methods, such as the use of pesticides, nor did it explicitly address food processing or manufacturing methods, such as thermal technologies, pasteurisation, or irradiation. The FDA also did not consider whether the term “natural” should describe any nutritional or other health benefit.

Specifically, the FDA asks for information and public comment on questions such as:

  • Whether it is appropriate to define the term “natural,”
  • If so, how the agency should define “natural,” and
  • How the agency should determine appropriate use of the term on food labels

The Food and Drug Administration is a federal agency of the United States Department of Health and Human Services and is responsible for protecting and promoting public health through the regulation and supervision of food safety, tobacco products, dietary supplements, prescription and over-the-counter pharmaceutical drugs (medications), vaccines, biopharmaceuticals, blood transfusions, medical devices, electromagnetic radiation emitting devices, cosmetics, animal foods & feed and veterinary products.

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Hain acquires Orchard House

Hain Celestial has acquired Orchard House Foods, a prepared fruit, juices, fruit desserts and ingredients company with facilities in Corby and Gateshead in the United Kingdom. Orchard House supplies retailers, on-the-go food outlets, food service providers and manufacturers in the United Kingdom.

“We are excited about the acquisition of Orchard House, which expands our presence in the on-trend fresh category with prepared fruit, drinks and desserts. Orchard House provides us with the opportunity to expand fruit product offerings into continental Europe, as well as new product development with cold pressed juice and branded fruit product offerings in the United Kingdom. Additionally, we expect sales and operating efficiencies in terms of fruit procurement across our businesses around the world,” said Irwin D. Simon, Founder, President and Chief Executive Officer of Hain Celestial. “Along with the acquisition comes innovative new processing technology to expand the shelf life of fresh fruit and juices. We also believe there may be opportunities to leverage Orchard House’s expertise into new braned product offerings in fruit, juice and bars under the Ella’s Kitchen, Hartley’s, Johnson’s Juice Co. and Sun-Ripe brands.”

“This is a truly exciting acquisition, increasing our product offerings to meet consumers’ desire for a healthier lifestyle and the “5 A DAY” Live Well Healthy Living for Everyone” initiative in the United Kingdom. Orchard House brings new capacity and opportunities for accelerated growth across a number of categories, including the development of our existing branded ranges and new brands presently being prepared for launch,” said Jeremy Hudson, Chief Executive Officer of Hain Daniels Group.

“We welcome James Skidmore, Managing Director, who will report to Jeremy Hudson, and we look forward to working with James and the rest of the leadership team to expand our business in the United Kingdom and into continental Europe,” concluded Irwin Simon.

Founded in 1985, Orchard House was owned by Wellness Foods, Hain Daniels and Orchard House will continue to operate independently.

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Britvic sustainability report issued

Britvic’s latest sustainable business report reveals what the company says are the significant advances it has made over the last year in encouraging consumers to lead healthier and more active lives. The report also provides an update on the environmental initiatives the company has implemented to reduce carbon, energy and water use.

2015 sustainable business highlights include: 

  • The delisting of added sugar Robinsons, which is expected to remove 6.9 billion calories from the soft drinks market
  • A reduction of 5.8% on the average number of calories consumed per serve across the business’ entire portfolio, achieving an average calorie count per 250ml serve of 35.4
  • The launch of Fruit Shoot Mini Mudder, a unique event designed to inspire kids to get active and explore their adventurous sides whilst experiencing the power of teamwork. In 2015 more than 6,500 children participated in events in the UK, Ireland and US
  • The launch of a global Responsible Marketing Code which sees the business affirm its commitment to not advertise to under 12s
  • £822,609 donated to charitable causes
  • Employees dedicated almost 4,000 hours to volunteering
  • The launch of STEM (Science, Technology, Engineering and Mathematics) work experience across the business’ GB manufacturing sites
  • A 2.2% reduction in absolute water use across the business
  • Manufacturing sites across the business successfully reduced absolute CO2 emissions by 5%
  • 87% waste generated was recycled across Plc

“We are committed to being trusted and respected within our local communities and contributing to society more broadly whilst delivering strong profits,” said Matt Barwell, Britvic’s Chief Marketing Officer and Chair of the Sustainable Business Committee. “We are proud of the progress we have made over the last year and whilst we recognise we still have much to do we are confident of realising our 2020 goal of achieving four stars in the Business in the Community CR Index.”

2020 sustainable business goals include: 

  • Reduce the average number of calories consumed per serve by 20% by 2020
  • Inspire and encourage 20 million people to actively play together
  • Become a Top 5 Great Place to Work
  • Achieve a water intensity ratio of 1:4 across the business’ manufacturing sites
  • Minimise the environmental impact of packaging through innovation
  • Reduce the direct CO2 emissions relative to production from our manufacturing sites by 15%

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Mocktail solutions from Sensient ensure non-alcoholic indulgence

With its latest range, Sensient Flavors offers solutions for exceptional soft drink variants that especially appeal to adults. Its new line of flavours for cocktail-inspired soft drinks is based on comprehensive trend spotting in fashionable capitals such as Paris, Milan and London. Created for the production of carbonated soft drinks, the new portfolio comprises a “classic line” of well-known cocktail specialties, a “seasonal selection,” a medley of “fruit explosions” and, for those with a penchant for woody or smoky tasting drinks, there’s the “trip to the forest” varieties.

Cocktail_Shutterstock_copyright_LighthunterSensient’s new range is characterized by the cocktail’s familiar core elements, which are further refined with an innovative twist. So, instead of rum, peach was added to the traditional pineapple and coconut flavourings to create the Pina-Colada-inspired mocktail. Malt, tea and wood extracts have been used to replace the whiskey notes in the classic cocktail ‘Old Fashioned’. Peach, rhubarb and lime have been expertly blended to produce a sensorial explosion of fruit flavours: Seasonal taste sensations have been created by combining apples, dates and honey for winter, and orange flower, mango and tea extracts for spring and summer.

“Soft drinks are a popular alternative to alcoholic beverages, especially during a night out. And, as demand for novel sensory experiences continues to rise, consumers are looking for something beyond the ordinary selection of soft drinks. Mocktails bridge this gap perfectly; they appeal to adults who are seeking outstanding and innovative taste sensations. In addition, owing to their sophisticated ingredient composition and flavour profiles, manufacturers can position these drinks in the premium segment”, says Stefano Asti, Technical Director at Sensient Flavors Beverage Europe.

Cosmpolitan drink_Shutterstock_copyright_Julie208Sensient Flavors uses proprietary technologies to create value-added flavour systems and customised solutions for customers in the beverage, sweet and savoury segments. Sensient Flavors is a business unit of Sensient Technologies Corporation, a leading global manufacturer and marketer of colours, flavours and fragrances. Sensient employs advanced technologies at facilities around the world to develop specialty food and beverage systems, cosmetic and pharmaceutical systems, inkjet and specialty inks and colours, and other specialty chemicals.

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Arla discloses its Strategy 2020

Arla has more raw milk in its care than ever before and more expected over the next five years. This provides the business with opportunities for global growth to create value for its 12,700 farmer owners.

Unveiling its new Strategy 2020, Arla is setting out to grow its business in eight global dairy categories and six market regions around the world, as the company moves towards 2020 as one effective and unified cooperative.

Since 2007 Arla’s milk volume has grown from eight billion kilos to 14 billion kilos through mergers and, since April 2015, through organic growth in the milk production of Arla’s farmer owners as EU milk quotas no longer exist. It is anticipated that Arla’s farmers will grow their milk production by another 2.5 billion kilos by 2020, giving Arla more growth opportunities than ever before.

In the new group strategy Good Growth 2020, Arla’s board of directors and executive management is laying out the direction for Arla’s business in the coming five years to create maximum value for the increased volume of milk by excelling in eight dairy categories; by focusing on six regions; and by winning as one efficient Arla.

“We are launching a new strategy,” said CEO of Arla Foods, Peder Tuborgh. “However it is not a radical change of direction for Arla. Over the past years we have prepared for this moment by expanding our size and our competencies. In Strategy 2020 we will focus even more on organic growth and growing our brands through innovation that focuses on what consumers and customers want and need. This will help us create the most profitable growth with our farmer owners’ milk.”

Consumers around the world are looking for ways to make their everyday lives healthier, Arla believes. The company has now identified eight product categories that will be the central focus for its efforts to shape the dairy market by offering new products with natural ingredients, great taste and good nutrients that make it easier to live a healthy life.

“The global dairy industry has developed by a speed seldom seen before, with millions of consumers changing their daily habits and preferences,” said Tuborgh. “We have analysed consumer needs and trends across dairy categories worldwide and have matched this with our own biggest strengths. This has led us to pursue eight specific categories where we feel Arla can grow a leading position globally or regionally. Our strategic innovation and best resources will be poured into these categories.”

The eight prioritised product categories are:

  • Butter and spreads: Be global leader in butter and spreads with world class products made from natural ingredients
  • Spreadable Cheese:Lead in cream cheese made from natural ingredients and high quality processed cream cheese
  • Speciality Cheese: Be leading player in speciality cheese with creatively crafted products and concepts
  • Milk-based beverages:Shape market for nutritious milk-based beverages made from natural ingredients for people on the go
  • Yogurt: Innovate to build a strong ‘natural goodness’ position for yogurts
  • Milk and powder: Lead and shape the milk and powder market with nutritious value-added and cost-competitive products.
  • Mozzarella: Build global mozzarella position with high quality and cost-competitive products
  • Ingredients: Be the global leader in value-added whey

Arla said it will pursue growth in these eight categories primarily through its three global brands of Arla (natural goodness), Lurpak (good food deserves Lurpak) and Castello (creatively crafted).

Arla Foods is an international cooperative based in Århus, Denmark, and was formed in 2000 as the result of a merger between the Swedish dairy cooperative Arla and the Danish dairy company MD Foods. The company employs over 18,100 people and is the seventh largest dairy company in the world measured by turnover.

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