Colorful potato source: Chr. Hansen unveils carmine alternative source, expands applications

19 Feb 2019 --- Danish-headquartered bioscience company Chr. Hansen has commercialized a new vegetable variety – the Hansen sweet potato Ipomoea batatas – using traditional breeding methods to create a long-sought after vibrant, natural red alternative to carmine. The potato is the result of a decade-long breeding program at the company.

“Switch to natural”: Solvay eyes growing potential for natural vanillin solutions

18 Feb 2019 --- Driven by concerns around food safety and the need for improved transparency, consumers increasingly seek foods that are simple and contain familiar ingredients. For the US food market, Solvay is now offering a new, natural vanillin further extending its current portfolio of natural and nature-inspired ingredients. Catering to this rising consumer demand for GMO-free, natural and “true-to-nature” products, Solvay has developed a full range to answer the “switch to natural” demand, according to Lucie Morpain, Food & Beverages and Americas Market Manager.

Are US-China trade tensions easing? Striking a deal to finalize an end to excessive tariffs

18 Feb 2019 --- As the clock counts down to March 1, the deadline for the US-China trade conflict truce to come to an end, both countries say they are making positive progress towards ending the trade dispute that has seriously impacted commodities for months. Talks continue this week in Washington after negotiations in Beijing failed to finalize a deal to end the trade war last week. However, as the food industry continues to closely monitor progress, hopes are high that an end is in sight and a return to excessive tariffs will be avoided.

Coca-Cola HBC buys Serbian confectionery firm Bambi in US$294m deal

18 Feb 2019 --- Soft drink bottler Coca-Cola HBC is to buy Serbian biscuit and confectionery maker Bambi for an enterprise value of €260 million (US$294 million) from private equity investor Mid Europa Partners. The deal to buy Bambi is expected to close in the second quarter of 2019, according to the company.

Are Chilean food regulations changing food perceptions, norms and behaviors?

18 Feb 2019 --- A study conducted jointly by researchers at the University of North Carolina at Chapel Hill Gillings School of Global Public Health, Diego Portales University and the University of Chile has investigated how Chilean mothers understood and perceived the benefits of the country’s new policies aimed at combating childhood obesity and found that their awareness influenced their spending habits.

Gold Coast Ingredients expands tomato flavors range, amid inconsistencies and price fluctuations

18 Feb 2019 --- Gold Coast Ingredients (GCI) has expanded its variety of tomato flavors, at its new S.M.A.R.T. Center in Santa Fe Springs, California, US. With an increase in demand for everyday tomato flavors, the GCI Savory Team has developed an updated and more complex flavor portfolio with the goal of meeting and exceeding customers’ current expectations of tomato flavors, says the company.

Yolkin’ around: Egg replacement ingredients soar, and it’s not just veganism boosting demand

18 Feb 2019 --- Egg replacements have found a significant market in recent years with potential for further growth in the pipeline. There are several reasons behind this ongoing development. The availability and price of eggs are subject to seasonal fluctuations which can influence the end products’ profitability, meaning that manufacturers who use eggs on a large scale are seeking economical alternatives. Many consumers are adopting plant-based lifestyles, which avoid the consumption of any ingredients derived from animals. According to many suppliers, the rising demand for egg replacement ingredients is related to the mainstreaming of veganism and the even more popular flexitarian trend, both of which are gaining traction in consumer groups globally.

More scrutiny needed for less-deadly foodborne bacteria, say researchers

15 Feb 2019 --- Employing advanced genetic-tracing techniques and sharing the data produced in real time could limit the spread of bacteria – Bacillus cereus – which causes foodborne illness, according to researchers. As part of a recent study, researchers at Penn State University implemented whole-genome sequencing of a pathogen-outbreak investigation, following an outbreak of foodborne illnesses in New York in 2016.

BI Nutraceuticals strengthens Canada presence with Brenntag partnership

15 Feb 2019 --- US-based ingredients supplier BI Nutraceuticals (BI) is partnering with food and nutrition experts Brenntag Canada Inc. to strengthen its reach in Canada. The partnership will allow Brenntag to widen its portfolio to include ingredients that are healthier, natural and on-trend, according to both companies.

Weekly Roundup: Campden BRI launches “Brexit Hub,” Barry Callebaut places its first promissory note loan

15 Feb 2019 --- In the run-up to Brexit, Campden BRI has launched an information service to help the food industry deal with issues relating to the UK’s exit from the EU. In business news, Barry Callebaut placed its first “Schuldscheindarlehen,” a promissory note loan. SGS achieved accreditation by the American National Standards Institute (ANSI) to certify foreign food suppliers under the US Food and Drug Administration (FDA)’s Accredited Third-Party Certification Program of the Food Safety Modernization Act (FSMA). GoodMills Innovation launched two grain-based functional ingredients made from Tartary Buckwheat, which they will present at BIOFACH, Germany, this week.

Kerry eyes foodservice growth: Social media sharing is challenging operators, says new VP

15 Feb 2019 --- Kerry is eyeing further growth opportunity in the foodservice space, with plant-based trends and social media sharing creating new potential for operators within this dynamic environment. “With our deep knowledge in food & beverages and innovation, foodservice is leading in essence and ahead of the curve in adopting trends. It is therefore a very important market for us to focus on,” Karl Buiks, VP of Foodservice, Marketing & Strategic Planning, Kerry Europe & Russia, tells FoodIngredientsFirst.

Nestlé highlights sharpened plant-based focus as Starbucks range debuts

14 Feb 2019 --- Swiss giant Nestlé is exploring strategic options for the Herta charcuterie business including a potential sale, as the company reports its full-year results. As a further step in positioning its portfolio towards attractive high-growth categories, the company is looking to potentially divest its cold cuts and meat-based products, in favor of plant-based products to keep pace with current consumer trends. The company continues to pivot its businesses to changing market conditions by unveiling its first coffee lines under the Starbucks name which comes after Nestlé closed a US$7.15 billion licensing deal to market Starbucks Consumer Packaged Goods and Foodservice products globally.

Ingredion’s new gum-based texturizers: Single hydrocolloids tap into sugar reduction and sensory trends

14 Feb 2019 --- Ingredion is strengthening its portfolio with the addition of single hydrocolloids which include gum acacia, cellulose gum and tara gum. The texturizers bring a greater breadth of ingredient functionality, including texture stability, emulsification and protein protection, according to the company. With Ingredion’s expertise in recipe formulation, the addition of gums seeks to aid manufacturers to market faster without compromising on mouthfeel.

In love with flavor: Valentine’s Day instigates sweet and savory, indulgent NPD

14 Feb 2019 --- Valentine’s Day offers consumers a chance to spoil their loved ones – and often themselves – with a surge of limited edition NPD including tasty treats and flavorful twists on popular products. In this space, FoodIngredientsFirst takes a look at some of the sweet and savory options on offer this year, in honor of Saint Valentine.

“Genuine chocolate taste”: Cargill launches cocoa powder for baked goods

14 Feb 2019 --- Cargill Cocoa & Chocolate has launched a new cocoa powder, Gerkens CT70, to its cocoa powder brand Gerkens. The launch is specifically designed for baked goods and aims to create “consumer preferred” bakery products by “exceeding their expectations in aroma and chocolate taste.”

IFF reports record-setting sales in “pivotal” Frutarom acquisition year

14 Feb 2019 --- International Flavors & Fragrances Inc. (IFF) has reported that net sales for the full year totaled US$4 billion, an increase of 17 percent from US$3.4 billion in 2017 driven by mid-single digit growth in both Taste and Scent and the contribution of sales related to Frutarom, the biggest acquisition in IFF’s history. For the year, pricing contributed approximately 2 percentage points to growth for both Taste and Scent.

Snacking innovation: Almonds thrive amid calls for healthier options

13 Feb 2019 --- Consumer demand for better‐for‐you snack products is driving the growing global interest in almonds and almond ingredients, as product formulators strive to attract the increasingly health-conscious public. Consumers are pivoting towards simple, unprocessed, clean label foods and many are looking for healthier snacking options.

Crisp Sensation launches ZeroFry crust coating with reduced fat and calories

13 Feb 2019 --- Food coating company Crisp Sensation’s ZeroFry crust is enabling manufacturers to produce crispy, crumb-coated snacks without the need for any frying. According to the company, ZeroFry is suited to health-conscious consumers who don’t want to compromise on taste. “The coatings guarantee a crunchy sensation and taste as pre-fried products, but allow for a 50 percent fat reduction and a considerable reduction in calories too,” says the company.

iFarm Project secures US$1m investment to boost its automated farming facilities

13 Feb 2019 --- Russian modular automated farms start-up iFarm Project has received a US$1m investment, which will be partly used to expand its reach and fund a pilot project in Europe.

Insect extinction threat: “Agriculture must look at its own practices,” says agri-food exec

13 Feb 2019 --- The dramatic decline in insect populations must force the agricultural sector to look at its own practices, an executive an agri-food giant Olam International admits. Ironically, a sector that relies on insects for pollination is one of the greatest contributors to their decline. An imminent rethink is required, highlighted once again by a report published in the journal Biological Conservation this week.

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