Naturex highlights “powerful nutrition that excites the senses”

23 Feb 2018 --- At this year’s Engredea expo, Naturex will showcase innovative prototype applications that harness the benefits of some of its newest ingredient solutions, including oat fiber and roasted vegetables and demonstrate how these ingredients – and others – can help companies to “explore powerful nutrition that excites the senses.”

Non-GMO: Ingredia and Cayuga Milk partner on dairy ingredients

23 Feb 2018 --- Ingredia now has non-GMO Project Verified ultra-filtered milk, MPC and MPI available through its partner, Cayuga Milk Ingredients.

Dirty meat: US pork and poultry breaches spark serious safety concerns

22 Feb 2018 --- A series of alleged hygiene and safety breaches at US meat factories have been detailed by British newspaper The Guardian which claims “shocking failings” across several pork and poultry plants factories. The Bureau of Investigative Journalism (TBIJ) and The Guardian carried out a joint investigation to discover a number of hygiene incidents after analyzing unpublished US- government records. According to the companies involved, all of the reported breaches resulted in immediate remedial action and posed no risk to consumers.

Supply partnership: Univar and Cargill reach long-term agreement on ingredients

22 Feb 2018 --- Univar has entered into a strategic long-term agreement with Cargill's Food Ingredients & Bio Industrial business in the US and Canada. Customers will be able to enjoy the combined value of Cargill's respected product lines and Univar's extensive distribution network and access to food innovators.

DuPont debuts new enzyme strengthening solution for bakery

21 Feb 2018 --- DuPont Nutrition & Health has announced the development of the POWERBake 6000 product range, based on a unique new enzyme that acts as a strengthening solution, adding tolerance and consistency in bread and buns.

Tereos: Beet campaign sets new record in France

21 Feb 2018 --- The Tereos beet campaign 2017/2018 has been set a new record in France, with forward planning, innovation and widespread motivation reportedly having driven opportunities in the sugar beet space.

Blockchain technology: Increasing trust, traceability & security in the food industry

20 Feb 2018 --- How the food industry can harness the power of blockchain technology is a key question for many as we learn more about cryptocurrency concepts and how blockchain applications can be beneficial for companies and consumers. Hyped as a potentially game-changing pioneering innovation, blockchain technology is inspiring change and innovation in the global food and beverage industry – and although it’s still in the extremely early stages, blockchain technology offers the promise of disruption on a huge scale across multiple sectors including agri-food, retail and the ingredients business at large. 

Veggie delight: NPD innovation for millennials

20 Feb 2018 --- With “Mindful Choices” tipped as Innova Market Insights top trend forecast for this year, the move is making its way onto the dinner plates of health-minded young millennials. As concerns around sustainability, animal welfare and campaigns such as Veganuary is building momentum and driving innovation in the meat-free space.

Kerry results: “Mindful” eating helps revenues top €6.4bn in 2017

20 Feb 2018 --- Kerry Group has reported higher earnings and revenues for 2017 with “mindful” eating driving growth. Revenue at the Irish food technology and ingredients company increased by 4.5 percent to €6.4 billion (US$7.9bn) and adjusted earnings per share rose by 5.5 percent to 341.2 cents. The company benefited from a 4.3 percent growth in its business volume.

KFC shortage: Chicken chaos sweeps across the UK

20 Feb 2018 --- KFC has temporarily closed a number of stores across the UK as a result of chicken shortages caused by widespread delivery issues. A total of 562 KFC outlets remained shut following a weekend of disruption that peaked on Sunday night at 646 closures, according to The Guardian. The shortage has led leading tabloid newspaper The Sun to headline with "Kentucky Fried Closed" this morning, amid huge media interest. 

Foodarom CEO: A new wave of “chemophobia” is dominating the food industry

19 Feb 2018 --- The world of flavors is continually evolving, and the habits of today’s consumer rely heavily on the evolution of taste, functionality and tradition. For flavor designer and manufacturer, Foodarom, this year is about balancing health and happiness and according to the company, the nutritional values of food has given rise to more products with flavors taken from foods that are valued for their health benefits.

Euroma acquires Intertaste, gains top ranking in European spice market

16 Feb 2018 --- Koninklijke Euroma (Euroma) has officially taken over all the shares of Dutch branch competitor, Intertaste, after approval by the Authority for Consumers & Markets (ACM), international herbs and spices producer. With the takeover, Euroma will achieve a top ranking in the European market and a first place in the Dutch herbs and spices market. 

Blockchain and food: Early adopters to benefit from initial infrastructure

16 Feb 2018 --- “Blockchain” is one of the buzzwords at the beginning of 2018, with enormous hype around the benefits that this technology can offer. Early food sector adopters can undoubtedly take of advantage implementing blockchain too, particularly when it comes to traceability. 

Danone delivers solid year results despite volatile food prices and rising costs

16 Feb 2018 --- Danone has delivered its full-year results for 2017 claiming that despite volatile food and beverage markets and rising input costs, the French giant continues its transformation and outperformed the industry average. Danone’s 2017 full-year results reveal that consolidated sales were €24,677 million (US$30.8 million), up 2.5 percent. The sales growth included an increase of 3.9 percent in value showing continued mix and value enhancement in all entities.

Weekly Digest: Nestlé moves for sustainable energy, DuPont certification for POWERMill enzyme

16 Feb 2018 --- This week in business, there were several announcements made on the sustainability side, Nestlé’s ambition to procure 100 percent of its electricity from renewable sources is moving forward and Suiker Unie was awarded gold status by EcoVadis for the fourth consecutive year. Also this week, Mondelēz has made changes to its Board of Directors and President and CEO of GMA, Pamela Bailey, announced she would retire later this year following nearly ten years of leading the organization. DuPont received a patent certification on its POWERMill enzyme and was also recognized as first place in the most innovative food ingredient category at the Food Ingredients Innovation Awards 2017 in Brazil. Meanwhile, FrieslandCampina acquired all the remaining shares in Friesland Huishan Dairy (FHD).

Nestlé posts weaker than expected results amid challenging environment

15 Feb 2018 --- Nestlé has blamed a “challenging environment” on weaker than expected results in 2017. Net profit decreased by 15.8 percent to CHF7.2 billion (US$7.77bn) and earnings per share decreased by 15.8 percent to CHF2.32 (US$2.51) for the full year.

Prop 65: Imbibe offers solutions for beverage development

15 Feb 2018 --- An update to California Proposition 65 goes into effect as of August 2018, which will affect products containing chemicals identified by the Office of Environmental Health Hazard Assessment (OEHHA). In the past, products were required to have a Prop 65 warning label; however, the update will require companies to call out the specific chemical name in addition to a warning symbol. Since these types of warning labels can be off-putting to consumers, Imbibe says it has developed flavors and ingredients that do not require brands to have a Prop 65 warning on their products.

Spotlight on salt (Part 2): Overcoming reformulation challenges

15 Feb 2018 --- A large challenge for all salt replacer products is the clean label trend. Consumers are demanding that only products should be used which are available in their own kitchen cupboard. Most of the salt replacers use potassium chloride to replace the sodium chloride, but potassium chloride has not the image to be an ingredient from the kitchen cupboard. Looking at the nutritional value of potassium chloride it is clearly beneficial to use it instead of sodium chloride as most consumers have a lack of potassium in their diet while eating too much sodium. As a result of this also the WHO recommends increasing the potassium intake in the daily diet while reducing the sodium intake. In the second part of our "Spotlight on Salt" report, we look at how reformulation challenges can be overcome. You can read Part 1 of this report here.

Egg replacer: Kröner-Stärke responds to supply chain pressure

14 Feb 2018 --- In response to the recent egg supply chain pressures on the food industry, Kröner-Stärke has launched its new clean-label egg replacer, REGG-EX, to the European market. This technically advanced and totally natural product allows food processors to simplify bakery formulas and to avoid the use of artificial ingredients whilst maintaining texture and authenticity of the recipe.

Valio to cut salt and sugar by 2020, backs UN sustainability program

14 Feb 2018 --- Valio has announced its nutrition agreement for improving the health and well-being of consumers. The ambitious targets for reducing salt and sugar content in Valio’s products by 2020 are part of the United Nations sustainability program and continued efforts to improve public health.

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