FrieslandCampina results: 10 percent revenue growth, but profits down in challenging 2017

22 Feb 2018 --- Revenues of Royal FrieslandCampina N.V. have increased by 10.1 percent to €12.1bn (US$14.8bn) in 2017, primarily due to higher sales prices and the inclusion of Engro Foods in Pakistan. Profit decreased by 37.3 percent to €227 million (US$278m) and in addition to negative currency translation effects, the profit was lower due to write-offs of assets in China and Germany and restructuring costs. The higher milk price was largely offset by increased revenues; this put the margins, particularly in consumer activities, under pressure.

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.

Foodborne infections could be prevented through phage treatment: study

21 Feb 2018 --- New research into how bacteria-killing viruses could be used in the food industry to help prevent foodborne infections, shows great potential in eradicating pathogens and preventing food poisoning.

Glanbia revenues boosted by performance nutrition, Dairy Ireland sale

21 Feb 2018 --- Global nutrition group, Glanbia, has reported that its revenue from continuing operations rose by over 9 percent for the year for the financial year ended 30 December 2017. Revenues for the year rose to €2.387 billion (US$2.944bn) from €2.231 billion (US$2.751bn) in 2016, while the company also reported adjusted earnings per share growth of 10.2 percent to 87.11 cents. That was in line with guidance of 7-10 percent growth and marked Glanbia's eighth year of double-digit earnings growth.

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.

Arla results benefit from Ingredients performance, higher dairy prices leads to sales spike

21 Feb 2018 --- Despite another year in the volatile global dairy market characterized by significant shifts in market prices, Arla Foods showed a strong performance as higher milk prices lifted sales and led to a hike in payments to the cooperative’s farmer-owners

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. 

“No-deal” Brexit and food: Commons report echoes BRC cost concerns

20 Feb 2018 --- A new report from the House of Commons EFRA Select Committee entitled “Brexit: Trade in Food,” has led to the British Retail Consortium reiterating its stance on what a no-deal Brexit will mean for the UK.

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.

Asian dairy innovation: Strong potential for milk-based snacks, claims study

20 Feb 2018 --- Dairy manufacturers should align their new product development and marketing practices with the growing demand for dairy products during snack occasions within the Asia region, according to data and analytics company, GlobalData.

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.

Responsibly sourced tuna: Princes hit 90 percent mark and aims for 100 percent by 2019

19 Feb 2018 --- International food and drink group Princes has confirmed that over 90 percent of its tuna was responsibly sourced by the end of 2017. The company now has a target of 100 percent responsibly sourced tuna by 2019 for all brands in all territories and is well on the way to achieving this.

Spark Trends: Bell dives into the Mediterranean Sea and takes a “Wok through the provinces”

19 Feb 2018 --- Bell Flavors & Fragrances has announced its new selection of trends for the 2018 Spark program. Spark is Bell’s insider resource for new and emerging consumer trends as well as flavor and fragrance inspirations. Using a unique and detailed process, Bell uncovered new ideas for 2018 and beyond that are sure to ignite customer inspirations and translate them into winning product ideations.

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.

Start-up launches first ever dark chocolate infused with saffron

16 Feb 2018 --- British-Indian saffron start-up, Mahbir Premium Indian Saffron, is set to launch the first ever dark chocolate infused with Premium Indian Saffron at Gulfood 2018. Mahbir Tangy Orange Marmalade is in the running for the best condiment or sauce product at the Gulfood Innovation Awards 2018.

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).

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