Ferré & Consulting Blog (English Version)

The number of gluten-free products introduced continues to rise globally, and further double-digit growth recorded in 2009 will take the total number of products recorded in the Innova Market Insights database to more than double the level it was in 2007. The increase is due in part to improved labeling regulations, awareness of gluten intolerance in the diet and a desire for more mainstream and good-tasting gluten-free products across a range of food and beverage categories.

Innova Market Insights said more than 5% of the food and beverage launches in 2009 were marketed as gluten-free, with the level at more than 10% in Australia and New Zealand and at less than 1% in Asia. While there were higher launch figures in the US and Europe, this mainly reflects higher levels of food and beverage new product activity as a whole.

Sales of gluten-free foods in the US were estimated at more than US$1.5 billion a year, according to Innova Market Insights. Many of the US new products reflect value-added products offering additional benefits, and the products are no longer simply relying on a specialist gluten-free image. Innova noted it was especially significant the Betty Crocker brand from General Mills, Inc. has introduced the first nationally branded gluten-free bakery mixes in the US.

Ingredients gluten intolerance, gluten-free, labeling regulations

Panrico, a Spanish-based food company with baking operations, has completed the integration of Artiach, a biscuit business acquired from Kraft Foods in July 2008. The integration became complete with the relocation of Artiach’s offices to Panrico’s headquarters in Esplugues de Llobregat in Barcelona.

A year ago, Panrico said it would invest €12.5 million between 2009 and 2011 in its Orozko (Vizcaya) plant, where Artiach biscuits are made.

Artiach biscuits are marketed under several brands, including Chiquilin, Filipinos, Artinata, Artichoco, Articoco, Artiavellana, Artilimon, Artiturron, Digesta, Princesa, Mini Princesa, Mila, Morena, Seleccion, Tentaciones, as well as Marbu Dorada and Dinosaurus.

Companies Artiach, biscuits, Panrico

Mixing of powders in a batch mixer generally is not so straight forward as mixing gasses or liquids.

Because of cohesive, free flowing and agglomeration characteristics of powders, mixing can be quite complex. Add to this the introduction of liquids into the mixture and all too often lumps are created causing unevenness in the mixture leading to the need for an additional de-lumping process.

The new Vitomix mid shear mixer from Hosokawa Micron makes adding liquids to powder mixtures a ‘piece of cake’. There is no requirement for lump breakers and mixing times are reduced maintaining low energy consumption. It can combine both gentle low shear mixing with mid shear mixing, for reduced overall mixing times.

Based upon the high efficiency Vrieco Nauta range of conical blenders the Vitomix uses a double screw combination, which, coupled with their large diameter, means that the transport capacity is up to eight times higher then the original Vrieco Nauta series.

The high rotational speeds create a fluid bed at the top of the mixer into which liquids can be introduced. The ratio of liquid, powder and air results in a homogenous powdery material containing liquids, fats or oils without any lumps. Therefore lump breakers are not needed, which would normally be created with other types of mixers when liquids are injected into powders.

Ingredients lumps, mixing, powder, Vitomix

From mid-2010 onwards, IOI-Loders Croklaan Europe will become the first palm oil supplier in continental Europe to supply fully segregated, RSPO-certified sustainable palm oil.

The announcement was made by Chris Linderman, business unit manager bulk oils Europe for IOI-Loders Croklaan, during a seminar on sustainable palm oil held in Paris. The seminar included presentations from Unilever, WWF France and Carrefour to underline the importance of palm oil to the world’s food production, as well as ways to transform it into a fully sustainable commodity.

“The seminar is being held at a crucial moment in time”, says Marc den Hartog, sales & marketing director for IOI-Loders Croklaan and RSPO executive board member. “The interest in sustainable oil continues to grow, and it’s important to inform food manufacturers of the ways in which they can contribute to the sustainability efforts currently underway.”

Up to now, the only sustainable palm oil available on the European continent has been certified by the RSPO as Book & Claim or Mass Balance. While both these supply chain models make sustainably produced palm oil available to the European market, they do so by administratively monitoring the trade of sustainable palm oil and its derivatives, providing a driver for the mainstream trade of sustainable palm oil.

IOI-Loders Croklaan’s ability to provide segregated palm oil is possible thanks to the opening of the company’s new refinery on the Rotterdam Maasvlakte in June 2010. It has the storage capacity, infrastructure and technology necessary to keep sustainable palm oil wholly segregated from other oils.

Ingredients IOI-Loders Croklaan, segregated palm oil, suppliers

Take part in the first international meeting of the “wheat-flour-bread” cereal sector in France

The AEMIC (Association of former students of Schools of the Cereal Industry Trades) is organizing its 61st JTIC in partnership with IAOM Eurasia (International Association of Operative Millers) and the FFI (Flour Fortification Initiative) to create the biggest international event around the milling and cereal industries.

The event will take place in the Convention Centre in Reims, France,from 13th till 15th October 2010, in the heart of the Champagne region.

This event is an opportunity to gather the whole sector around a series of conferences (by INRA, ARVALIS Institut du végétal…). It also consists of an exhibition where suppliers of the cereal industry sectors can display their latest innovations. Special events and activities throughout the convention will help to create an atmosphere that is both friendly and conducive to business.

* 3000 French and foreign visitors, the majority of which are heads of companies and decision-makers of the cereal sector, are expected on these 3 days.

* 2500m² of exhibition and workshops are at your disposal to showcase your products and your services.

* Several sponsoring formulas will allow you to increase the visibility of your company and to optimize your participation.

Numerous exhibitors have already reserved their stand, apply now, places are limited!

For more information, do not hesitate to consult the participation file (click here) as well as their website www.jtic2010.eu which displays the exhibit plan updated in real time.

Events AEMIC, cereal industry, milling