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.

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.”

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.

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.

Tradin Organic extends organic cocoa project in Sierra Leone in favor of a transparent supply chain

13 Feb 2019 --- Tradin Organic is extending its presence in Sierra Leone by strengthening its sourcing team in Kenema, the country’s second largest city, and by setting up two new warehouses in Mondema and Ngandong. The organic ingredients supplier is aiming for a fully integrated supply chain, which is “aided by the remoteness of the chosen sourcing areas, making it suitable for organic production, because the risk of chemical contamination is low.”

Brexit choking UK food industry: “We can’t cooperate with non-Brexit consultations, it’s not business as usual”

12 Feb 2019 --- The UK food industry has threatened the British Government with breaking off cooperation at this time of “potential crisis” as the countdown to Brexit continues. In an extraordinary move which signals how industry is in full Brexit crisis management mode, business leaders of more than 30 trade organizations within the UK’s farming and food and drink supply-chain, have come together to write a warning letter to Environment Secretary Michael Gove. It says that businesses are now “totally focused on working to mitigate the catastrophic impact of a no-deal Brexit” with large amounts of time, money, people and effort being diverted to that end – and it cannot be “business as usual” within government.

Fungi snacks: Shrooms launches “adventurous” mushroom snack lineup

12 Feb 2019 --- South Mill Champs, one of the US’ largest mushroom growers, has launched a new snack food venture, Shrooms Snacks. The brand aims to provide adventurous tasting, better-for-you snacks using mushrooms grown and handpicked at the South Mill farms in Kennett Square, Pennsylvania, US, also known as the “mushroom capital of the world.” The launch comes as plant-based snacking continues to make waves in the food industry, showing large-scale opportunities for growth.

The finishing touch for cultured meat? Spanish start-up scores in fat replication

12 Feb 2019 --- Creating cell cultured meat with a fat-like mouthfeel could be much closer than previously thought with Spanish-based start-up Cubiq Foods being the first European producer of cell-based fat for a healthy and sustainable diet. Cubiq will develop and commercialize cell-based fat of animal origin to enhance the flavor of food, to enrich it with essential fatty acids (omega 3) and to help reduce the use of trans fats and palm oil.

Cargill’s Red Seaweed Promise: “The next step in our sustainability journey”

08 Feb 2019 --- Cargill has launched its “Red Seaweed Promise,” which the company hopes will ensure a long-term sustainable supply chain. The program is designed to address key sustainability challenges for the harvesting and cultivation of red seaweed, while also enhancing producer livelihoods, supporting local communities and conserving marine environments. The program also addresses food industry and consumer needs for sustainable food ingredients, with a commitment to sourcing 60 percent sustainable red seaweed by 2025.

Kröner-Stärke: “Organic farming is a key driver in creating sustainable structures”

07 Feb 2019 --- European starch producer Kröner-Stärke is reacting to consumer concerns over sustainability and transparency in the food chain with an enhanced range of organic starches and gluten, as well as texturized proteins. According to Kröner-Stärke, the starches are designed to allow food producers to extend their organic product ranges while also guaranteeing the integrity and reliability of key supply chains.

Cheers to full traceability: New Bock Chain beer engages through TE-FOOD technology

07 Feb 2019 --- Canadian companies Hamill Farms, Canada Malting Co., Red Shed Malting and Last Best Brewing & Distilling have teamed up with technology provider TE-FOOD to deliver a new and engaging consumer experience through the use of blockchain technology.

“Bee safe”: Pesticide-free strategies recommended in Californian almond orchards

06 Feb 2019 --- New research has been carried out that helps solve the growing problem of honey bee pollinators and their offspring dying while they migrate to the US West Coast during the almond blossoming season. Every winter there is a mass migration of honey bees to California which helps pollinate the Central Valley's trees responsible for more than 80 percent of the world’s almonds. But, in recent years more bees and larvae were dying and nobody was exactly sure why – until now.

Speed cloning: Transforming crop disease protection with higher yielding, resilient “elite crops”

06 Feb 2019 --- Rapid gene cloning techniques developed by UK, US and Australian scientists could be a potential game-changer in transforming crop disease protection. The AgRenSeq technique allows researchers to search a genetic “library” of resistance genes discovered in wild relatives of modern crops so they can quickly identify sequences associated with disease fighting capabilities. Researchers can then use laboratory techniques to clone the genes and introduce them into elite varieties of domestic crops to protect them against pathogens and pests.

Future Food Initiative: Bühler, Givaudan and Nestlé collaborate to boost healthy and sustainable innovation

05 Feb 2019 --- Leading food industry players have joined forces to financially back a new project which aims to accelerate the development of healthy food products that leverage consumer trends. Bühler, Givaudan and Nestlé are co-founding the Future Food Initiative (FFI), designed to step up the search for sustainable, plastic-free packaging and to secure access to affordable nutrition as part of the global challenge of addressing hunger, malnutrition and sustainability.

Nestlé discloses soy, meat, vanilla and hazelnut suppliers to accelerate transparency

04 Feb 2019 --- Nestlé is accelerating its journey towards reaching full supply chain transparency by disclosing the list of its suppliers alongside a variety of data on its 15 priority commodities. These commodities cover 95 percent of the company’s annual sourcing of raw materials. This is reportedly the first disclosure of its kind in the industry and comes at a time when global consumers demand to know exactly what is in their food and where it comes from.

US polar vortex: Deep cold forces meat and grain plant shutdowns, farmers keep animals safe in arctic conditions

04 Feb 2019 --- The US agriculture sector is thawing out after the US polar vortex impacted parts of the US farm belt, with the deep cold forcing farmers to brave the elements over the past few days to look after livestock and cattle in the dangerous freezing conditions. As arctic weather gripped the Midwest, Cargill temporarily closed all its grain plants and meat processing companies have been taking extra safety precautions so farms and facilities remain operational.

Microbial fermentation helps make coffee taste better, reveals new research

04 Feb 2019 --- When it comes to processing coffee beans, longer fermentation times may result in a better taste. This is according to Luc De Vuyst, M.Sc., Ph.D., Professor of Industrial Microbiology and Food Biotechnology, Vrije Universiteit Brussel, Belgium. Lactic acid bacteria also play a positive role in this process and other species of microbes may contribute. However, more investigation is needed in this area, according to the research, which was published in Applied and Environmental Microbiology.

A dietary contradiction? Vegetarians would consider eating insects, but vegans not as willing, finds Finnish study

01 Feb 2019 --- Many vegetarians and omnivores are open to including insects in their diet, researchers from the University of Eastern Finland have revealed. The study, which was conducted online and included 567 participants, concluded that for vegans, however, this was not the case.

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