Peeling back the label: UK study explores the “real” ingredients in popular processed foods

19 Sep 2018 --- A study examining the lack of meat in some processed foods and what UK consumers think is classified as “ultra-processed products” reveals a widespread lack of understanding. Less than half of those surveyed feel confident in pointing out which foods fall into the “processed” and “ultra-processed” categories. The study also revealed that many didn’t know the difference between processed foods like frozen vegetables or dried fruit which are not considered unhealthy and ultra-processed foods which contain additives and ingredients (often salt, fat and sugar) to enhance their flavor, texture, or longevity.

Bakery creativity: Zeelandia launches new branding strategy around “inventiveness”

19 Sep 2018 --- Dutch headquartered bakery ingredient company Zeelandia is presenting its new range of concepts, along with a new brand positioning around “inventiveness,” at this years’ International Bakery Fair (IBA) in Munich, Germany. During the tradeshow, which ends tomorrow (September 20) the company is presenting a number of solutions for bread and pastry applications to help create bakery success for both artisan and industrial bakers.

Snack attack: Better-for-you, healthy, spicy and savory NPD drivers

18 Sep 2018 --- More consumers frequently snack throughout the day. Salty snacks are competing not only with each other but also with a myriad of other categories as more food and drink products have become “snackable.” Also, busy lifestyles, concerns about long-term health and the desire to get health-boosting benefits from daily food and drinks have also affected the snack aisle.

Cargill’s poultry business expands into Poland with Konspol acquisition

18 Sep 2018 --- Cargill has reached an agreement to acquire Polish food company Konspol, signaling the introduction of its global protein business into the Polish market and strengthening the company’s poultry footprint. The move expands operations in this space to 14 countries.

Cargill launches label-friendly potato starches for meat and culinary products

14 Sep 2018 --- Cargill is expanding its portfolio of label-friendly functional native starches with the addition of three potato starches designed for meat, meat alternatives and culinary applications. Designed for mild processing conditions, these starches are claimed to offer superior viscosity and improved sensory experience, without compromising on taste and appearance, according to Cargill and the products will be available worldwide under the SimPure brand.

Palm oil monitoring: Nestlé adopts “game-changing” cutting edge satellite system

14 Sep 2018 --- Nestlé is stepping up its game when it comes to no deforestation commitments by becoming the first food company to use a high-tech satellite-based service to monitor its palm oil supply chains. In a bid to distance itself from the controversy associated with deforestation and hit its 2020 no-deforestation targets, Nestlé has implemented Starling, a global verification system using cutting-edge technology combining high-resolution radar and optical satellite imagery to provide constant unbiased monitoring of land cover changes and forest cover disturbances.

Tereos starts potato campaign, expands storage capacities by 100,000 tons

12 Sep 2018 --- Tereos has started its potato campaign in France which will be spread over 160 days with almost 9,600 hectares of starch potatoes expected to be exported. To ensure the competitiveness of this cooperative sector, Tereos has invested a total of €25 million (US$28.9 million) over the last three years and is taking further steps in terms of storage while pursuing innovations in conservation.

Start-ups in the spotlight: “Breakthrough” innovation nominees for Future Food-Tech 2018

11 Sep 2018 --- The Future Food-Tech summit (London, October 18-19, 2018) has revealed the 13 international start-ups who have been selected to showcase their technologies and “breakthrough” innovations at the summit. The event is vital for the investors and global food corporates seeking fresh thinking, new solutions and potential partners among the entrepreneurs set to change the future of food. Future Food-Tech is held annually in London, San Francisco and New York.

Rise in veganism spurs NPD from big brands

11 Sep 2018 --- Big brands and foodservice giants are tapping into the increasing demand for vegan products as more consumers seek out meat and dairy-free alternatives on supermarket shelves and while eating out. The jump in vegan eating is pushing up new product development in this space with some of the latest international innovations coming from big names like Hellmann’s in the UK, McDonald’s in the Netherlands and the Kellogg Company in the US.

Wheat crop review: Drought leads to low volume, quality weakened, advises LCI

10 Sep 2018 --- European wheat yields have taken a significant hit this year as crops have been seriously affected by drought which has led to lower than usual volumes. According to a market review of the wheat crop from Limagrain Céréales Ingrédients (LCI), an international cooperative group created and directed by French farmers, quality of wheat is also impacted, while the price is being pushed down by Russian exporters flooding the market with the crop because they fear the Government is on the verge of enforcing an embargo which will stunt Russian supply in Europe.

Acrylamide: Majority of consumers aware of the carcinogen are concerned, finds DSM survey

04 Sep 2018 --- Consumers are still largely unaware of acrylamide – but those who do know something about acrylamide, know enough to be concerned, according to a new report from DSM's Global Insights Series. DSM’s survey, conducted among consumers in France, Germany, the UK and the US, shows that once knowledgeable about acrylamide, consumers expect food manufacturers to find solutions.

Social media and “Instagrammable” food: Millennial influencers – a virtual reality?

04 Sep 2018 --- Social media has become a powerful asset to marketing within the food industry. As sharing food through social media becomes increasingly important, particularly for millennials, standout food concepts are thriving. All of this means that color is once again being embraced and celebrated in food and drink, specifically on social media platforms that provoke these trends. It is a new age of diverse choice, and standing out on the crowded shelf has never been more appealing.

Vegan ice cream: Unilever to debut dairy-free Magnum bars in Sweden and Finland

29 Aug 2018 --- Magnum is set to launch two new vegan versions of its popular ice-cream bars in Sweden and Finland next month. The brand – owned by Unilever – will add Magnum Vegan Classic and Magnum Vegan Almond, which are European Vegetarian Union approved, to its existing product line. The ice cream bars will be made from a pea protein base and covered in smooth dark chocolate. They will be available to purchase in four-piece multipacks and singles from supermarkets in both Sweden and Finland.

Vegan innovation: Growing appetite, plant-based power & retail positioning

28 Aug 2018 --- The image of veganism is undergoing the most radical change in its history while shedding some tired, old stereotypes – that’s according to The Vegan Society itself. The group proudly states that consumers now closely associate eating vegan with health, fitness and well-being – all huge trends that are dominating the global food industry. The word “vegan” didn’t even exist until 1944 when The Vegan Society’s co-founder coined it, but today it can now be seen on menus and products around the world. This week, Unilever announced the launch of vegan Magnum ice cream bars in Sweden and Finland.

Western Foods expands production, awarded SQF Food Safety Certification

28 Aug 2018 --- Western Foods LLC has finalized its next phase of expansion with the completion of its rice flour and ancient grain milling business by opening a new 56,000 square ft. facility located in Pine Bluff, Arkansas, US.

US dairy delegation to make Chinese trade mission amid tariff tension

23 Aug 2018 --- Leaders from America’s dairy industry travel this week to China to promote trade cooperation with official agencies in Beijing and Chinese dairy buyers in Xi'an. In Beijing, a delegation will discuss the flow of Sino/US dairy business amid months of trade tension that has led to tariffs on a long list of US exports, including dairy.

PepsiCo’s healthy evolution: Shaking off a salt, sugar and fat laden image

23 Aug 2018 --- PepsiCo is making moves to become a more holistic business focusing on high-growth opportunities in the market such as healthy alternatives, well-being and nutrition, shaking off its old image of brands packed with salt, sugar and fat. A big part of this is the type of products PepsiCo wants to sell in the future and the type of business PepsiCo wants to become – much more focused on sustainability with a socially-minded attitude.

Mondelēz on track with sustainability targets, healthy lifestyle and nutrition program expansion

22 Aug 2018 --- Mondelēz International is making solid progress in achieving its 2020 sustainable agriculture and environmental footprint goals, reporting advancements in reducing CO2 emissions, water usage, waste and packaging. The 2017 Impact For Growth Progress Report also details the Group’s global expansion of healthy lifestyle and nutrition programs in at-risk communities as well as illustrating how the company’s impact programs align with and support the United Nations 2030 Sustainable Development Goals (UN SDGs).

Consumer appeal: Ethnic and street flavors trending in culinary preferences, soups and sauces gaining momentum

21 Aug 2018 --- Culinary trends have evolved dramatically. With the plant-based trend still going strong, consumers are looking for innovative ways to take the benefits of plants into their daily lives and innovation that relies on decadent flavor application, from desserts to alcohol or flavors that evoke indulgence, will also continue to grow and remain paramount to the needs of today's modern consumer. As a result, manufacturers are creating an abundance of flavorful and healthy options. Consumer preferences are somewhat shifting and opportunities for a more adventurous blend of flavors are emerging. Today’s connected world creates an opportunity for new ethnic flavors, street food inspired meals and the revival of culinary classics.

Dairy ingredients expansion: Ireland’s Aurivo reveals US$55 million investment

21 Aug 2018 --- Aurivo, the globally focused agribusiness headquartered in the north-west of Ireland, has announced a €48m investment plan for the business for the next five years. The expansion program, which comes as a key component of its Engage 2022 strategic growth plan, incorporates a range of projects across its dairy ingredients, consumer foods and agribusinesses and will grow employment across the Co-Operative between now and the end of 2022. The investment has been supported by the Department of Business, Enterprise and Innovation through Enterprise Ireland.

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