Home food delivery on the rise, with sensory demands driving innovation: Kerry study

14 Dec 2018 --- The US foodservice environment is changing as more consumers adopt home delivery options into their schedules, with heavy users of delivery ordering in more than six times a month, a study led by Kerry has found. The research – based on 2,500 US consumers – sought to understand the future of food service in an era of “hyper-accessibility and convenience,” as well as shifting consumer expectations in this realm. As one young millennial interviewed in the study noted, “my time is more valuable than money.”

Weekly Roundup: Symrise wins German sustainability award, Tate & Lyle shortlisted for national business awards in Poland

14 Dec 2018 --- This week in business, Symrise was recognized as “Germany’s most sustainable large corporation for 2019.” Tate & Lyle’s Global Shared Services (GSS) team in Łódź has been recognized for delivering positive change for the local community and creating a vibrant workplace. The American Egg Board is celebrating the life of its first president, Lou B. Rafffel, who led the board for 30 years until his retirement in 2006.

Bühler announces new Consumer Foods segment, incorporating Haas Group

13 Dec 2018 --- In a milestone moment in the company’s 150 years history, the Bühler Group is creating a new segment, Consumer Foods, from January 1, 2019, in a bid to position itself as leader in the growing consumer foods market. By combining the company’s current chocolate, nuts, bakery and coffee business with the Haas business, the new organization will seek to support customers better in these global markets through simplified interfaces, integrated solutions, innovation and services.

Spice it up: Dutch Spices receives SimplyOK allergen management certification

13 Dec 2018 --- Dutch Spices has received the highest level of certification in the SimplyOK allergen management scheme for its products. The distinction reinforces the company’s position on allergen safety in an environment where concerns regarding allergens in raw materials and recipes are prominent. Dutch Spices’ products also comply with the Allergen Bureau's VITAL (Voluntary Incidental Trace Allergen Labeling) program, which is a standardized allergen risk assessment process for the food industry.

Raising the bar on palm oil: Wilmar using satellites to track deforestation, Corbion signs up to sustainable network

12 Dec 2018 --- The use of palm oil continues to come under mounting scrutiny forcing companies to address their role in this industry. This has led Wilmar International Limited to launch a new program to map and monitor all of its suppliers. The palm oil giant plans to use satellites to monitor all of its palm oil suppliers, making it almost impossible for them to get away with forest destruction. The pioneering move comes as Corbion has signed on as a member of the North American Sustainable Palm Oil Network (NASPON), through which major industry players in the region are collaborating to create a greener palm oil supply chain.

The evolution of lab-grown meat: Aleph Farms creates “first” cell-grown steak

12 Dec 2018 --- Israeli firm Aleph Farms has created what it says is the first cell-grown minute steak, using its capabilities for growing different types of natural beef cells into a fully 3D structure similar to conventional meat. The cell-cultured meat space has been heating up recently, marked by a number of innovators launching cell-culture patties and meatballs. However, with its distinctive texture and complex shape, the steak remained an elusive target for innovation. According to the food-tech start-up, this breakthrough not only obtains the true texture and structure of beef muscle tissue steak, but also the flavor and shape, establishing a new benchmark in cell-cultured meat technology.

EHL Ingredients spices up the festive season with new blends, touts flavor insights for 2019

12 Dec 2018 --- EHL Ingredients has launched six new organic and conventional herb and spice blends which, according to the company, offers “an international twist on traditional Christmas recipes.” Tasneem Backhouse, Joint Managing Director, also predicts the flavor trends we can expect to see riding the waves in 2019, including Timut pepper, a Nepalese pepper variety, edible flowers, botanicals and flavors from across the globe.

Brexit chaos: Vote delay fuels industry dismay on possible “no deal” scenario

11 Dec 2018 --- Brexit has been plunged into further chaos after UK Prime Minister Theresa May called off today’s scheduled make or break vote in Parliament at the eleventh hour. And, as she heads off to negotiate further in Europe, the food industry, which is extremely susceptible to the trading challenges that a “no deal Brexit” presents, is left “dismayed” over yesterday’s abrupt U-turn and what this could mean. It’s not yet clear when the vote will take place but it could be early next week or even mid-January before the much debated Withdrawal Agreement is voted on.

New alternative to wheat? Durum and wild barley combination thrives on nutritional and functional properties

11 Dec 2018 --- A new cereal, coined tritordeum, that derives from the combination of durum wheat and a wild barley native to Chile and Argentina, is touted as being more nutritious and highly sustainable. Tritordeum, developed by Spanish company Agrasys, easily acquired EU regulatory approval as it is non-GMO and developed using traditional breeding techniques.

A UK vegan retail surge? Tesco tips vegan food as “biggest culinary trend of 2018,” as Christmas ranges boosted

11 Dec 2018 --- With veganism hailed the “fastest growing culinary trend of 2018,” according to Tesco, retailers have increased their range of plant-based Christmas dinner centerpiece dishes. 2018 will likely be known as the year that veganism turned mainstream as more shoppers continue to adopt vegan, vegetarian and flexitarian diets and record numbers are set to enjoy meat-free feasts during the festive season this year.

Flavor trends in 2019? Botanicals, ethnic, exotic and smokeless “smoke,” nuances hotly tipped for the new year, say suppliers

10 Dec 2018 --- Naturalness in flavors is expected to lead the way in 2019, although classic flavors are still anticipated to be in high demand across all categories. New combinations including botanical, ethnic and exotic flavors currently have the potential to meet consumers’ increasing demand for exciting new creations. These trends are tipped to become increasingly popular for the coming year. FoodIngredientsFirst spoke with key suppliers in the flavors space, who offered their insights into what we can expect to see trending in 2019.

In Living Coral? Pantone tips pink-tinted hue for 2019 as Instagrammable food colors trend

07 Dec 2018 --- Pantone has named “Living Coral,” a pink-tinted hue as its color of the year for 2019, inspiring colors suppliers and packaging manufacturers to think about what the food & beverage implications may be. The shade, part orange, part pink, is a warm and welcoming one that adds life and playfulness, according to Jeffrey Beers, founder and CEO of his eponymous design firm. This year’s color was Ultra Violet, a deep purple hue. The news of the choice of coral has been met with interest from food colors suppliers, who shared their views with FoodIngredientsFirst.

Caramel color leaders stress FCC compliance as new maximum limit on detectable 4-MeI enters force in California

06 Dec 2018 --- Major caramel colors suppliers Sethness and DDW The Color House (DDW) have stressed their compliance with Food Chemical Codex (FCC) revised limits in light of the implementation of California’s Proposition 65 (Prop 65) list of chemicals.

Kerry and Renaissance BioScience commercialize acrylamide-reducing yeast enzyme ingredient

06 Dec 2018 --- Taste & Nutrition company Kerry has signed a licensing agreement with Renaissance BioScience Corp to supply the latter’s Acryleast, a non-GMO acrylamide-reducing yeast enzyme, to food and beverage manufacturers, expected to commence in the first quarter of 2019.

Allulose advance: Ingredion forms Americas partnership with Matsutani

06 Dec 2018 --- Ingredion has entered into a relationship with Matsutani Chemical Industry Co., Ltd., Japan’s leading producer of specialty ingredients. The company will manufacture ASTRAEA Allulose in Mexico and market it across the Americas. The on-trend ingredient is 70 percent as sweet as sugar and helps manufacturers reduce sucrose in their recipes and develop reduced-calorie food and beverages to meet growing consumer demand.

Europe’s buoyant beer sector: Production reaches eight-year high bolstered by “record” exports

05 Dec 2018 --- Bolstered by record exports, a rise in micro-breweries and increased interest in low-alcohol products, Europe’s beer production rose to an eight-year high in 2017, according to The Brewers of Europe’s (BoE) latest report on Europe’s beer sector. Production increased by 200 million liters to 39.6 billion liters, exports reached an all-time high, with one in five beers shipped abroad and a third of that was to outside the EU.

As they like it: Consumers base purchasing decisions on feelings, not facts, studies show

05 Dec 2018 --- Biases and feelings direct consumers’ purchasing decisions and not scientific facts, according to three recent studies presented during a Symposium on the Heuristics, Biases and Other Seemingly Irrational Factors in People's Decisions Regarding Innovative Technologies, Foods and Other Consumer Goods

Allulose and stevia surge as stalwart high-intensity sweetener growth lags, says Rabobank report

05 Dec 2018 --- Newer high-intensity sweeteners such as sucralose and stevia are increasingly challenging more established high-intensity stalwarts, such as saccharin, cyclamate, aspartame and acesulfame-k, within the sweetener category. New data shared in a Rabobank report notes that over the period 2009 to 2019, newer sweeteners volume grew at a rate of 12 percent a year, while traditional ones were almost flat at 0.6 percent. Rising concern about obesity and diabetes as well as government-imposed pressure has thrown the spotlight on sugar consumption, which in turn, has boosted the sugar substitute market.

Plant-based boost: Landec acquires Yucatan Foods in US$80m deal

05 Dec 2018 --- Landec Corporation’s wholly-owned subsidiary, Apio, Inc., has acquired Yucatan Foods, L.P, adding two leading guacamole brands, Yucatan and Cabo Fresh, to its portfolio of clean label plant-based brands. The US$80 million acquisition accelerates the transformation of Landec’s packaged fresh vegetable business to a natural foods business, according to Landec CEO Molly Hemmeter. The company is seeking to keep pace with demand from “plant forward” consumers – people who are not necessarily vegan or vegetarian, but prefer the majority of their meals to be plant-based.

Israeli food-tech firm InnovoPro raises US$4.25m for chickpea protein innovation

04 Dec 2018 --- Israeli food-tech company InnovoPro has raised US$4.25 million in funding in a round led by Migros, Switzerland’s largest retailer and Erel Margalit, Founder and Chairman of Jerusalem Venture Partners (JVP), a leading Israeli Venture Capital fund. InnovoPro will use the new capital to scale its production, support sales and expand into strategic global markets. InnovoPro produces “the world’s first” 70 percent protein concentrate from chickpeas, which the company reports features high nutritional values as well.

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