A study of the Indo-China chocolate market 2017

August 12th, 2017

The global demand for chocolate is now showing recovery and leading suppliers such as Barry Callebaut are now forecasting stabilization of demand in the key markets worldwide. By 2020, the United States is expected to be the largest consumer of chocolate globally, followed by Russia. Amongst the BRIC nations, while India and China are nations projected to have the highest chocolate market growth in the period 2015-2020, economic conditions in Brazil and Russia have been hampering the chocolate market’s growth.

It is expected that the global chocolate market will grow at a CAGR of approximately to 5% through 2020. New flavours coupled with product packaging innovations will be the trend going forward. World over there is growth potential in the customized and luxury chocolate segments. People have a rising affinity for handcrafted chocolate and many startups are dappling in the art of chocolate making. Popularity of premium chocolates is on the rise particularly in the United States and Brazil. While rising obesity and health concerns world wide is a challenge for the growth of the sector, there is also growing awareness about the benefits of dark chocolate. Players have also been introducing low sugar and sugarless chocolates.

Globally, India is amongst the fastest growing chocolate markets. In 2016, the chocolate market in the country grew by 13% year-on-year. Other than India, Poland’s market which grew at 2% year-on-year are the only two countries globally to have shown growth in the chocolate market. India is amongst the four countries projected to have the highest chocolate market growth in the period 2015-2020. Other countries include Mexico, China and Brazil. The chocolate market in India is currently growing at a rate of 20% annually and is projected to grow by 30% by 2020.

In 2014 the per capita consumption of chocolate in China was just 0.2 kgs as compared with 2.5 kgs per person in Brazil, 0.7 kgs per person in India and 2.2 kgs in United States. Hence, a huge untapped potential exists in the market. However, the recent government corruption crackdown has dampened the chocolate market in China.

A challenge facing the market is that Chinese customers do not trust home grown brands due to food safety issues. They have a greater affinity for foreign chocolate brands, close to 70% of the Chinese chocolate market is controlled by European brands. Other than the food safety concern, the poor performance of local chocolate brands can be attributed primarily to poor marketing efforts.

The report ‘A Study of the Indo-China Chocolate Market 2017’ highlights key dynamics ofthe global, India and China’schocolate market. The potential of the sector has been investigated along with the emerging trends.The current market scenario and future prospects of the sector has also been studied. The report contains profiles of key players including Nestle S.A., Mars Foods, Ferrero Rocher, The Hershey Company, Mondelez International Inc., Amul. The report contains latest opinions of industry experts.

Source: Asia Food Journal

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Sigep 2018 is coming

August 12th, 2017

Sigep 20-24 January 2018

39th International Exhibition dedicated to Artisan Gelato, Confectionery, Pastry and Bakery production and the Coffee sector

The event confirms its undisputed international leadership as trade fair for professional operators all over the world in the artisan gelato, pastry and baking sectors, together with that of coffee.
An extraordinary showcase of everything new and trendy in the 4 supply chains. On show will be raw materials and ingredients through to plants and equipment, furnishings and services.

Sigep was launched on the suggestion of Italian gelato maker members of artisan associations, who wanted an expo to support their activity. Its story is characterized by an increasing success that began with its inauguration, on January 17th 1980.

Today, more than ever, the secret of the very high calibre of the side events is their organization, which involves all-round proactive collaboration by the most important associations of the various sectors’ artisans.

The idea of staging a busy program of spectacular events alongside the expo area was a winner right from the start


International relations are ensured by a network of collaborators in forty countries. To bring supply and demand together in the most efficient manner, the project Top Buyers from Five Continents has been operating for years, enabling exhibitors and foreign buyers to schedule their agenda of meetings to be held at the expo.


International contests, technical demos, seminars and conferences are an integral part of what SIGEP has to offer and are perfect opportunities for communication and exchange between companies, trade members, media and trade associations representing the entire production chains and the sector’s opinion leaders.
A series of contests staged during Sigep and around the world during the year ensure that artisan gelato is a key player in every season and at all latitudes: The Gelato World Cup, the selections of the teams held in each continent, the Gelato World Tour.

Last, but not least, since 2014 there is also the www.sistemasigep.com platform, useful for opening gelato parlours all over the world; since 2015 Sigep is collaborating on the prestigious project for the certification of Italian Gelato parlours abroad, with the patronage of the Ministry of Foreign Affairs.


VISITORS                      161.196



The science that leads to Codex food safety standards

August 12th, 2017

Two officers illustrated for the Codex Alimentarius Commission, during its 40th session, the way FAO and WHO work together to provide the scientific advice on which Codex food safety standards are based. Markus Lipp, Senior Food Safety and Quality Officer, FAO, and Angelika Tritscher, Coordinator Risk Assessment and Management, WHO, described the process that the various international risk assessment bodies, led by the two UN organizations, employ to deliver the scientific advice requested by Codex Committees as the basis for the preparation of standards. This process involves the publication of a call for data, seeking experts, conducting risk assessments and objectively arriving at conclusions.

“Standards need to be based on science in order to have weight and evidence behind them, and to be implemented by governments and food chain operators”, said Lipp, emphasizing that the latest methodologies are always used as well as harmonized with those of other agencies.

Support from Codex Members

“The risk assessments are only as strong as the data available”, said Tritscher, who called on Codex Members to take an active role in identifying sources for scientific evidence and experts to be part of the groups tasked with conducting the assessments. “We need you to help increase not only financial resources to fund the Joint FAO/WHO Scientific Advice Programme but also to distribute calls for data and experts,” she said.

The assessment bodies look at microbiological and chemical compounds in food. They determine how much of a contaminant, food additive, veterinary drug residue or pesticide residue is acceptable by taking into account both how much is found in the food (based on good production practices) and how much of the food is consumed.

Technical Committees

Requests for scientific advice come from Codex technical committees before drafting specific standards. These requests are addressed by the respective international risk assessment bodies:

  • Joint FAO/WHO Expert Consultations on Microbiological Risk Assessment (JEMRA)
  • Joint FAO/WHO Expert Committee on Food Additives (JECFA) (dealing also with food contaminants, naturally occurring toxins, and residues of veterinary drugs in food)
  • Joint FAO/WHO Meetings on Pesticide Residues (JMPR)
  • Joint FAO/WHO Expert Meeting on Nutrition (JEMNU)

When the compound or request in question does not fall under the competence of any of these committees or rapid advice is necessary, such as for the melamine event in 2008 or after the Fukushima Daiichi nuclear disaster in 2011, ad hoc expert meetings are held.

Publicly available

When the assessment bodies have concluded their meetings, their decisions are publicly available at no cost on the FAO and WHO websites in the form of detailed monographs or concise reports. Brief summaries of the main conclusions are often issued shortly after the meetings, to rapidly disseminate the key outcomes.

Source: FAO


Mondelez switches Triscuit to Non-GMO Verified

August 12th, 2017

Confectionery, food, and beverage firm Mondelez International is switching its Triscuit cracker brand to the Non-GMO Verified certification in the US.

The company said consumer demand had prompted the move, citing data from market researchers The Hartman Group from this year, which demonstrated that more than half of Americans are looking for non-GMO food and beverages.

Mondelez has co-operated with US non-profit the Non-GMO Project, which provides the certification for companies looking to make the switch.

The company worked to source oil and seasonings that meet the certification.

Triscuit North America brand manager Kailey Clark said: “The Triscuit brand has evolved throughout its 100-plus-year history by delivering what consumers want, whether that’s new flavors; quick, everyday recipe solutions; or now, Non-GMO Project Verified snacking options.”

Clark further added: “The Non-GMO Project Verified seal is the gold standard. It is the most trusted label among consumers, and we are proud to offer that level of product transparency to Triscuit customers.”

Triscuit Cracker boxes bearing the seal started rolling out to retailers nationwide in late July, with the full product line expected to follow by the end of next month.

Non-GMO Project associate director Courtney Pineau said: “We are thrilled Triscuit Crackers has converted its entire portfolio to be made with Non-GMO Project Verified ingredients.

“As an organization, we believe that consumers have a right to know what is in their food and have access to non-GMO choices.”

Source: food-business-review.com

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Sweets & Snacks Expo seeks speakers for 2018 event

August 12th, 2017
The National Confectioners Association is now accepting speaker proposals for its 2018 Sweets & Snacks Expo. Set to occur from May 22-21, 2018, at the McCormick Place in Chicago, the Sweets & Snacks Expo will feature more than 18,000 registrants and more than 800 exhibitors.
Potential speakers may pick from the following list of topics:
  • E-commerce sales and shopper behavior
  • C.P.G. packaging, specifically new technologies
  • Multi-cultural snacking behavior
  • Innovative merchandising solutions
  • The secrets of success with Lidl, Aldi and other emerging retailers
  • Social marketing trends: What’s after the obvious?
  • Seasonal collaboration best practices
  • Channel perspective: Winners and losers
  • Balancing the wants and needs of the shopper at checkout
  • Private label facts and myths
  • Other topics relevant to confections, snacks, snacking and specialty products sales
Selected speakers will be given complimentary admission to the Sweets and Snacks Expo along with other benefits. A select number of speakers may also be offered the opportunity to conduct a more comprehensive review of the material following the expo in a webinar during the summer of 2018.
Proposals are due by Sept 15. To submit a proposal, visit www.sweetsandsnacks.com/call-for-speakers.
Source: bakemag.com


DSM gets approval for gluten break down enzyme

August 12th, 2017

DSM has secured regulatory approval to market what it says is the first and only enzyme demonstrated to effectively break down residual gluten in the European Union. Tolerase G – or Aspergillus Niger prolyl oligopeptidase – is now permitted for use in food supplements by the European Commission, following EFSA’s positive opinion on DSM’s novel food dossier.

Found in wheat, barley and rye, gluten is a protein complex that is rich in an amino acid called proline. The human body cannot break down proline-rich proteins efficiently and this may be why some people are sensitive to dietary gluten. In the UK, for example, a recent report suggests that 13% of the population consider themselves to be non-celiac gluten sensitive. However, with gluten ‘hidden’ in a surprisingly wide range of foods, maintaining a gluten-free diet can be difficult when eating away from home.

Tolerase G is aimed at gluten-sensitive consumers who follow a gluten-free diet or avoid eating gluten, but want help in breaking down residual gluten in the stomach. Studies have shown that Tolerase G degrades gluten molecules more effectively than other commercially available supplements.

“Gluten-free diets are becoming increasingly common, with many Europeans taking steps to reduce the adverse symptoms they experience after consuming such foods. However, it can be very difficult to avoid eating gluten altogether – especially when travelling or attending social events,” said Adrian Meyer, Marketing Manager Human Nutrition and Health, DSM. “Tolerase G offers manufacturers the opportunity to create unique food supplement products that significantly improve the lives of gluten sensitive consumers – giving this growing number of individuals the freedom to enjoy eating out, without the possible discomfort of residual gluten.”

Source: Ingredients Network

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Australian ice cream company Weis to be acquired by Unilever

August 12th, 2017

Unilever has agreed to acquire Australian ice cream business Weis – the maker of the iconic Fruito Bar – for an undisclosed sum.

The deal sees Unilever continue to develop its ice cream range around the world, with Weis joining other Unilever brands such as Grom, Ben & Jerry’s and Talenti, which Unilever acquired in December 2014.

Unilever Australia & New Zealand chief executive officer Clive Stiff said: “We are delighted to bring Weis’ exciting and delicious range into our portfolio, adding another Australian favourite to our leading ice cream range. This acquisition will bring Weis the benefits of scale, strong market access and ice cream category expertise to help take the business to the next level in its growth.

“We are committed to providing Weis consumers and customers with the same exceptional products [made from] the same high-quality natural ingredients. We look forward to welcoming Weis’ strong, dedicated and passionate team to Unilever.”

Weis is a second-generation ice cream and frozen dessert manufacturer, founded in 1957 by Les Weis with the original Fruito Bar. Its product range features a variety of ice cream formats including single bar, multi-pack bars, dairy-free sorbet tubs and frozen yogurt tubs.

The firm’s ice creams will continue to be made in its factory based in Toowoomba, Queensland. Unilever has today also announced a buyback programme for the majority of its outstanding 6% and 7% preference shares – part of the reforms set out in the wake of Kraft Heinz’s failed bid.

Weis managing director Julie Weis said: “Our family made this decision because Unilever demonstrated their understanding of our brand, our products and how important our people and the Toowoomba manufacturing site are in ensuring Weis’ success into the future.

“In addition, Unilever’s scale will enable greater market access and growth that will provide opportunities for our extended Weis family of staff, suppliers, customers and – of course – our wonderful consumers.”

The acquisition is subject to customary closing conditions and terms of the deal were not disclosed.

Source:  foodbev.com

Companies, Ice Creams

‘Golden Bean’ Amedei acquired by Ferrarelle

August 12th, 2017

Italian mineral water company adds super-premium, bean-to-bar chocolatier to its portfolio.

What does it take to make Italy’s fourth largest mineral water company effervescent? Acquiring Tuscany-based chocolate maker Amedei, known for its gourmet chocolate bars, truffles and chocolate products, would certainly make anyone bubbly.
According to Reuters, Milan-based Ferrarelle SpA purchased Amedei from Singapore’s Octopus Europe Limited fund and Amedei’s shareholders on Monday. Cecilia Tessieri, the company’s founder and “maitre chocolatier” will continue to work at Amedei.
She started the company in 1990, initially producing truffles in a 45-sq.-meter shop with one employee. Since then Tessieri has tirelessly worked to expand her knowledge and expertise. In 1998, the company started producing the first Amedei bars, which were named for Tessieri’s maternal grandmother’s maiden name.
In keeping with her motto, “Quality is founded on discipline, knowledge and respect,” the chocolatier helped promote the cru (single-origin) concept, using fine-flavored cocoa beans from plantations in Jamaica, Venezuela, Ecuador and Madagascar.
The company has garnered several prestigious awards for chocolates, including six Golden Bean awards from the London-based Academy of Chocolate. The Academy of Chocolate was founded in 2005 by five of Britain’s leading chocolate professionals and today has become one of the most prestigious awards for elite chocolate producers.
Ferrarelle became a 100-percent Italian-owned company in 2005 when LGR Holding S.p.A. acquired Italaquae SpA from the Danone Group. It subsequently changed its name to Ferrarelle SpA, reflecting the famous naturally effervescent mineral water brand dating back to 1893.
The company, which is controlled by the Pontecorvo family, is on the lookout for further possible deals.
“We do not rule out possible (acquisition) opportunities in the future linked to traditional “Made in Italy” delicacies,” Michele Pontecorvo Ricciardi told Reuters.


The Latino Food Industry Association Announces Official Launch

August 12th, 2017

The Latino Food Industry Association (LFIA) will announce this Thursday in Los Angeles, California, its official launch with the intent of providing advocacy, training, networking and other support for all Hispanic-owned businesses across all sectors in the food industry.

Thanks to shifting U.S. demographics that are skewing heavily Latino, there are now more opportunities for Hispanic entrepreneurs and business owners to succeed than ever before in the food industry.

Hispanics have become the most important demographic growth driver in the food, beverage and restaurant sectors. The Hispanic consumer power reaches now $1.5 trillion.

The Latino Food Industry Association was established to promote, support, educate an advocate for the thousands of Latino owners, employees and entrepreneurs who are involved in every aspect of the country’s rapidly growing food industry.

The official launch of The Latino Food Industry Association

The event will take place at La Plaza de Cultura y Artes, 501 N. Main St.  Los Angeles, California this Thursday, August 10th, at 10 am.

During the ceremony will be present Ruben Smith, Board Chair of The Latino Food Industry Association;   Rick Castillo, Director of Marketing, Vallarta Supermarkets; Lupillo Ramírez, Sr. Director Innovation & Product Development, Northgate González Markets; Richard Montañez, Director of Multicultural Sales and Marketing, North America, PepsiCo; Peter Villegas, Vice President of Latin Affairs, The Coca Cola Company; Dr. David Hayes Bautista, Co-Author of “Latino Gross Domestic Product Report”; David C. Lizárraga, Chairman & Founder, TELACU Scholarship Foundation.

Members of The Latino Food Industry Association include grocery chains, independent grocers, convenience stores, food and beverage manufacturers and distributors, restaurateurs, wholesalers, growers and others.

According to consumer research firm Packaged Facts, Hispanic foods and beverages were a $8 billion market in last few years. By 2017, that number is expected reach $11 billion.

Other interesting facts to highlight:

Salsa overtaking ketchup as America’s No. 1 condiment was just the start. These days, tortillas outsell burger and hot dog buns; sales of tortilla chips trump potato chips; and tacos and burritos have become so ubiquitously “American,” most people don’t even consider them ethnic.

As the market for Mexican food has expanded, revenue for the Mexican Restaurants industry as a whole has grown at an estimated 1.4% annualized five-year rate to $30.7 billion; this rate includes a 1.5% revenue boost in 2012 driven by rebounding consumer spending.

Source: Abasto


GRINDSTED FREEDOM solves clean label challenges says DuPont

July 29th, 2017
Comments Off on GRINDSTED FREEDOM solves clean label challenges says DuPont

“Clean”, says DuPont Nutrition & Health, is the simple, five-letter word driving today’s product labels and ingredient lists. More health-conscious consumers want cleaner, shorter labels with words they can pronounce and practical ingredients, the company believes, noting that what they want sounds simple enough, but for food manufacturers, it’s often complicated. What “clean” means in the marketplace hasn’t been clearly defined, DuPont says – and if a company offers a range of products, the potential solution for cleaner labels varies by product. So, the company asks, how do food producers work to meet the demand for cleaner labels when there is no one-size-fits-all-strategy?

The answer, DuPont says, is to find a partner offering a range of product blends that can provide a solution that meets the demand for clean label. DuPont Nutrition & Health’s GRINDSTED FREEDOM blends can, says the company, solve the challenges created by cleaner label strategies.

The combination of DuPont Danisco’s product portfolio and bakery experience gives customers access to a breadth of ingredients, from enzymes and emulsifiers, hydrocolloids and more, the company claims, all with the ease and comfort of partnering with one supplier and one solution.With GRINDSTED FREEDOM, food suppliers have the freedom to create their own optimized blend developed from the broadest range of potential formulations, DuPont claims.
DuPont Nutrition & Health’s products will, it says, provide customers with new and original product solutions, not repurposed ingredients that are simply deemed “clean label”: DuPont Danisco solutions will deliver a lasting answer to customers’ challenges.“Once our customers share with us their challenges, cost expectations and ingredients acceptable for their clean label definition, we can begin working on a solution that meets their specific needs,” said Linda Dunning, regional product manager – System and Texturants.
“A major benefit of DuPont Danisco GRINDSTED FREEDOM blends is the ability to optimize functionality by utilizing our extensive ingredient range of both internally and externally manufactured ingredients.”While creating cleaner label strategies, DuPont Nutrition & Health says it can help customers map each of the brands in their portfolios as well as elevate and communicate the impact of various trade-offs when moving from using legacy ingredients toward cleaner formulations.

Source: ingredientsnetwork.com


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