Cross Category

Kerry results boosted by Taste & Nutrition, remains cautious on Brexit outlook

19 Feb 2019 --- Kerry Group, the global taste & nutrition and consumer foods group, has reported volume growth in 2018 well ahead of the market, where the rate of change continues to accelerate. Group revenue on a reported basis increased by 3.1 percent to €6.6 billion reflecting strong volume growth and contribution from acquisitions, partially offset by adverse currency movements. Business volumes grew by 3.5 percent and pricing decreased by 0.5 percent against a backdrop of lower raw material costs in the year.

“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.

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.

Malic acid demand boosts Bartek Ingredients capital investment program

15 Feb 2019 --- Bartek Ingredients Inc., specialized in malic acid, food-grade fumaric acid and maleic anhydride for food and beverage applications, has completed a 4,000 ton/year capacity increase of its malic acid production facilities. The company is planning more investments as part of a series of process and production improvements planned for this year. The capacity expansion also closely follows TorQuest Partners’ acquisition of Bartek Ingredients Inc in November 2018.

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.

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.

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.”

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.

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.

Food safety: Computer decision-support program aids foodborne pathogen testing

12 Feb 2019 --- An innovative computer program could be of significant help to food safety professionals working to keep production facilities free of food-borne pathogens. Cornell University scientists have developed a computer program, Environmental Monitoring With an Agent-Based Model of Listeria (EnABLe), that can simulate the most likely locations in processing facilities where foodborne pathogen Listeria monocytogenes might be found. Food safety managers can then test those areas for the presence of the bacteria, adding a valuable tool to prevent food contamination through tainted food.

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