Ingredients consolidation: Appetite for adjacent and natural expansion still strong, says M&A practitioner

13 Feb 2019 --- M&A activity in adjacent non-traditional areas, as well as forays into natural raw materials are set to continue to top the food ingredients mergers scene, should favorable market dynamics remain. This is according to Tim Larsen, Managing Director in Houlihan Lokey’s Consumer, Food & Retail Group, who notes that a new world exists where every plant or botanical is a potential source of taste nutrition and function.

Tate & Lyle CEO: “Food and Beverage solutions performing well,” but North American sweetener demand weak

08 Feb 2019 --- UK-based ingredients group Tate & Lyle has reported its adjusted pre-tax profits in the last three months of 2018 were “ahead of the comparative period” in a trading update yesterday which also saw the company’s Food & Beverage (F&B) Solutions performing well. CEO Nick Hampton described that sucralose volumes were higher due to an Optimization program at Tate & Lyle’s facility in Alabama, while lower volumes were reported in North American sweeteners, mainly driven by weaker demand by larger carbonated soft drink customers.

The Year of the Pig: How China's "consumption upgrade" is spurring innovation

06 Feb 2019 --- The annual celebrations for the Chinese New Year have officially begun, with 2019 being the “Year of the Pig” and the festivities, of which food is a large component, typically lasting around two weeks. FoodIngredientsFirst takes a look at some of the key market and consumer trends driving growth in China’s food industry and what opportunities there are for suppliers in the world’s most populous country with a rapidly-growing middle class and an accelerated trend of “consumption upgrade.”

FSANZ approves Ingredion’s Reb M stevia for use as intense sweetener

29 Jan 2019 --- Food Standards Australia New Zealand (FSANZ) has approved Ingredion’s BESTEVIA Reb M Stevia Leaf Sweetener, produced by SweeGen, for use as an intense sweetener. Following a detailed risk assessment, FSANZ concluded that there were no public health or safety concerns with the sweetener.

Ingredion introduces virtual lab and dairy expertise for EMEA

21 Jan 2019 --- Ingredion has extended its virtual lab, Inside Idea Labs, in Europe the Middle East and Africa (EMEA) to the dairy market, bringing its application expertise in dairy product formulation to its customers on-demand. The virtual dairy lab showcases technical resources including sample formulations, white papers and responses to common questions from customers about topics such as formulating clean label dairy products, reducing protein and removing fat.

Weekly Roundup: Givaudan opens new flavors center in Casablanca, Mane and Akbar Teas partner on tea extracts

11 Jan 2019 --- This week, Givaudan inaugurated a new flavors center in Casablanca, Morocco and French flavor and fragrance house Mane announced a strategic partnership with Sri Lankan tea trader Akbar Brothers. Emmi acquired a blue cheese plant from Great Lakes Cheese Company, in Seymour, Wisconsin, US. Elsewhere, six pectin products from the TIC Gums portfolio received Non-GMO Project Verified status and Baileys, the Irish Cream and premium coffee creamer brand partnered on a new line of coffee creamers with a “reinvented recipe.”

Weekly Roundup: Gold Coast Ingredients opens new S.M.A.R.T. Center, Campbell Soup names Clouse as new CEO

21 Dec 2018 --- This week in business news, Gold Coast Ingredients opened a new S.M.A.R.T. Center, at its Santa Fe Springs, California location, in a bid to “maximize its creative efforts.” FrieslandCampina and DMK signed a contract manufacturing agreement for the production of mozzarella cheese which is expected to come into effect in 2019. Ingredion opened a new sales office in Vietnam to “strengthen its brand presence and accessibility in Asia-Pacific.”

Ingredion spearheads $140m investment to accelerate plant-based protein growth

14 Dec 2018 --- Ingredion has announced “several steps” to accelerate production of plant-based proteins globally, joining a combined $140 million of strategic investments which will seek to expand the broad range of plant-based protein solutions. As a result, two North American manufacturing facilities will produce pea-protein isolates and a range of pulse-based flours and concentrates in 2019. One of them is partly owned by Oscar-winning director James Cameron who is best known for big budget movies such as Titanic and Avatar, and has previously channeled funds into Canada’s pea protein processing capabilities.

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.

Partnering on the future of food: Givaudan launches new food industry innovation platform

30 Nov 2018 --- Swiss-headquartered flavor giant Givaudan is to open a new innovation platform for the food industry. Coined MISTA, the new platform will seek to help start-ups and established corporations to optimize ideas and products, scale-up projects, search for partners and build dynamic teams to meet the constant challenges of the food industry.

Inflation clouds gather: Few Black Friday deals on offer for ingredient buyers

23 Nov 2018 --- As the world wakes up to the Black Friday rush, hoards of consumers will likely line up outside retailers looking for a bargain, while online shoppers trawl the internet searching for a deal. Food ingredients buyers may be less lucky right now, as a spate of inflation pushes up prices on key items like raw materials, wages, transportation and logistics.

Ingredion launches potato fiber line as Lyckeby partnership bears fruit

08 Nov 2018 --- Ingredion has introduced a new clean label potato fiber to its portfolio in order to bring increased functionality, quality and potential cost savings to manufacturers of bakery, savory and meat products. Potex and Potex Crown potato fibers are designed to deliver appealing textures in processed meats and savory applications and to boost the freshness of bakery items for optimal consumer appeal. The insoluble potato fibers can absorb and retain up to 12 times their own weight, enabling them to increase the juiciness of fresh and processed meats or add moisture to baked goods.

Expecting more from clean label: New technologies and sensory appeal key themes for future

30 Oct 2018 --- The strengthening of clean labels is one issue that shows no signs of abating as industry caters to the latest consumer trends and developments. As clean label has become mainstream, it now tends to go beyond eliminating artificial ingredients to include meeting consumer desires for sustainability, plant-based foods, low-sugar, low-calorie options and ingredients known to promote good health.

Virtual reality: Ingredion launches Inside Idea Labs in EMEA

05 Oct 2018 --- Ingredion has introduced a virtual lab called Inside Idea Labs, for the EMEA region. The interactive online portal serves as an extension of the global network of Ingredion Idea Labs innovation centers. It is equipped with resources and content developed by the same experts who partner with customers at the company’s brick-and-mortar labs around the world.

Ingredion looks east: Specialty ingredients giant to invest US$60 million in APAC expansion

27 Sep 2018 --- Ingredion has announced US$60 million of planned investments to grow its specialty food ingredients business in Asia-Pacific. Beginning earlier this year, the company commenced expansion of its modified and clean-label specialty starch capabilities in tapioca, waxy corn and rice.

Azelis expands market presence in Indonesia

04 Sep 2018 --- Azelis expanded into Indonesia with the opening of an office in Jakarta in 2017. Antonius Utomo Prihantono, Managing Director Azelis Indonesia, has already built teams of experts with diverse backgrounds and excellent knowledge of the local market. Since Azelis entered the Asia Pacific market six years ago, the company has established a presence in 11 countries, opened 21 offices and 23 application laboratories – including a Personal Care and Food lab in Indonesia.

Ingredion CEO on M&A: “I want us to be bolder and bigger in our thinking”

27 Jul 2018 --- New Ingredion CEO, Jim Zallie is targeting strong growth for his company in specialty ingredients, which will be partly achieved through further acquisitions. M&A activity will almost certainly follow in the form of bolt-ons, but even something more transformational such as a major merger would be considered. “The exciting part about our company is that we have a strong balance sheet,” he says in a detailed exclusive interview with FoodIngredientsFirst. “The opportunity for bolt-on acquisitions would be a sweet spot for us, but equally, if an opportunity to be transformational that was more sizeable opened up, we are willing and interested in doing that as well. We are not narrowly focused, nor afraid of a tremendous opportunity to grow and build our portfolio.”

The consolidating ingredients sector: Ingredion convergence epitomizes a tightening sector

23 Jul 2018 --- The integration of several portfolios into a single larger ingredient entity was a key theme at the IFT 2018 Food Expo in Chicago last week. The relatively small trade show floor was a reminder of how many previous exhibiting companies have been swallowed up over recent years, in order to be integrated into the likes of DSM (e.g. Martek, Ocean Nutrition Canada and Fortitech), Kerry (e.g. Ganeden, Red Arrow and Biothera), ADM (Wild Flavors) and IFF (Ottens Flavors and David Michael). Naturex (currently being acquired by Givaudan) could be the next to disappear from a show floor, amid a consolidating ingredients world, where questions must soon be raised about a growing lack of competition and diversity in ultimate holding companies.

Ingredion expands processed cheese ingredient offerings with new potato starches

19 Jul 2018 --- Ingredion has added three functional potato starches to its processed cheese ingredient portfolio, giving manufacturers greater functionality and choice. CheeseApp 50, 70 and 80 enable recipe cost savings in processed analogue block cheeses while delivering the appealing texture and sensory qualities consumers crave, according to the company.

Virtual beverage lab: Ingredion expands Idea Labs platform

28 Jun 2018 --- Ingredion has introduced a virtual lab called Inside Idea Labs, an interactive online portal which serves as an extension of the global network of Ingredion Idea Labs innovation centers. According to Ingredion, the virtual lab is equipped with resources and content developed by the same experts who partner with customers at the company’s brick-and-mortar labs around the world.

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