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Nestle Aims At Major Packaging Initiative By 2025

May 5th, 2018
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Nestle pledges to make its packaging recyclable and reusable by 2025. The Swiss giant’s goal is that none of its packaging, including plastics, ends up in landfill or as litter.

The company would focus on eliminating non-recyclable plastics, encourage the use of plastics that allow better recycling rates and eliminate or change complex combinations of packaging material.

Nestlé CEO Mark Schneider said, “Plastic waste is one of the biggest sustainability issues the world is facing today. Tackling it requires a collective approach. We are committed to finding improved solutions to reduce, re-use and recycle. Our ambition is to achieve 100% recyclable or reusable packaging by 2025.”

Nestle recognized the need for a circular economy and committed themselves to playing an active role in the development of sorting and recycling schemes in the countries where they operate. The company plans to work with value chain partners and industry associations to explore different packaging solutions that will “reduce plastic usage, facilitate recycling and develop new approaches to eliminate plastic waste,” according to a company statement.

Nestle will also label its plastic product packaging with recycling information to help consumers dispose of it in the right way.

Two thirds of consumers will spend more if a brand is sustainable

Despite Nestle’s green efforts, not all groups are pleased, with environmental group Greenpeace claiming Nestle’s announcement was nothing but “greenwashing” and claiming they were one of the parties “responsible for the serious plastic crisis in the oceans,” according to Greenpeace Switzerland spokesman Yves Zenger in a statement.

According to Nielsen’s 2015 Global Corporate Sustainability Report, about two-thirds of global customers will spend more on a product if it comes from a sustainable brand. The report also mentions that many millennials and young adults expect their favorite companies to make public declarations about sustainability efforts. With many consumers demanding transparency, concerns over plastic waste and wanting “green” products, food companies are stepping up to the plate.

Nestle is one of many to follow the go green initiative that many food retailers are bringing to the table. Unilever had already pledged to make all of its plastic packaging reusable, recyclable or compostable by 2025. In January, Coca-Cola announced their goal to collect and recycle the equivalent of 100% of the packaging it sells globally by 2030. Popular coffee chain Starbucks is also offering customers a discount on their drink if they bring in their own tumbler or cup.

Source: abasto.com

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Grupo Bimbo to Become First US Company to Use 100% Renewable Energy

April 14th, 2018
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Mr. Daniel Servitje, president and chief executive officer of Grupo Bimbo

Grupo Bimbo announced that it has signed a virtual power purchase agreement (VPPA) to receive 100 megawatts of wind energy from Invenergy, North America’s largest independent renewable energy company.

The agreement will deliver emissions reductions as well as social and economic benefits related to Invenergy’s Santa Rita East wind farm in Texas. Construction and operation of Invenergy’s Santa Rita East wind farm will deliver substantial social and economic benefits to Irion County, Texas. This includes up to 300 jobs during construction, and 12 to 15 permanent jobs once operational. Additionally, as part of Invenergy’s agreement with the County, the project will generate USD4k every year for 8 years for the Mertzon’s Lions Club, Irion County Volunteer Fire Department and the Extension Education Club.

Chairman and CEO of Grupo Bimbo Daniel Servitje (photo: center-left) and Invenergy’s founder and CEO Michael Polsky (photo: center-right) signed an agreement for use of wind energy at Bimbo Bakeries USA locations, helping Grupo Bimbo’s initiative to become the first baking company in the U.S. to use 100% renewable energy for its operations by 2020.

Beginning in the third quarter of 2019, wind energy production from the Santa Rita East wind farm will be matched with energy consumption from Grupo Bimbo’s U.S. operations through the VPPA agreement.

This will result in CO2 emissions reductions of 260,000 tons annually. With this sustainable action, Grupo Bimbo will reach 75% renewable energy at a worldwide level, with overall CO2 emissions reductions of 440,000 tons every year globally.

“We are excited to partner with Invenergy in order to help reduce greenhouse gas emissions across the U.S.,” said Servitje. “We strive to be leaders in sustainability – it is part of our purpose of building a sustainable, highly productive, and deeply humane company – and decreasing our environmental footprint is one of our primary goals.”

“This agreement is a great example of how companies across all industries can view renewable energy as beneficial for both the environment and business,” said Polsky. “Grupo Bimbo is one of the organizations leading the way for sustainability in the baking industry, and as Invenergy continues to lead the way to a clean energy future, we are proud to help expand their commitment to using renewable energy on a global level.”

Source: World Bakers

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Grupo Bimbo partners with Invenergy in wind power supply deal

April 7th, 2018
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Bakery company Grupo Bimbo has taken a step towards its emission reduction goals after partnering with Invenergy, who will supply the company with 100 mW of wind energy.

Grupo Bimbo is aiming to become the first bakery company in the US to source 100% of its energy from renewable sources and aims to achieve this ambition by 2020.

The company estimates that this agreement – which will come into effect in 2019 – will reduce CO2 emissions by 260,000 tons annually, and mean that Grupo Bimbo sources approximately 75% of its energy from renewable sources.

The partnership will help fund the construction of a new wind farm in Santa Rita East, Texas, which will be operated and owned by Invenergy.

This represents the second major renewable energy commitment Grupo Bimbo has made in the last few months, as the group opened a new solar power facility in Mexico in February.

Daniel Servitje, chairman and CEO of Grupo Bimbo said: “We are excited to partner with Invenergy in order to help reduce greenhouse gas emissions across the US.

“We strive to be leaders in sustainability – it is part of our Purpose of building a sustainable, highly productive, and deeply humane company – and decreasing our environmental footprint is one of our primary goals.”

Invenergy’s founder & CEO Michael Polsky added: “This agreement is a great example of how companies across all industries can view renewable energy as beneficial for both the environment and business.

“Grupo Bimbo is one of the organizations leading the way for sustainability in the baking industry, and as Invenergy continues to lead the way to a clean energy future, we are proud to help expand their commitment to using renewable energy on a global level.”

Source:  foodbev.com

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Bimbo, industry wait on F.D.A. rulings

March 17th, 2018
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Bakers and their ingredient suppliers, eager to put adjustment plans in place, are waiting on new Food and Drug Administration rulings. The F.D.A. has yet to finalize a compliance date for its new Nutrition Facts Panel, and it has yet to rule on whether certain ingredients, including inulin, meet the agency’s definition of dietary fiber.

“The biggest challenge I think that we face, not only at B.B.U. but industry wide, is the indecisiveness of F.D.A,” said Phil Boehm, director of regulatory affairs for Bimbo Bakeries USA, in a panel discussion Feb. 27 in Chicago at the American Society of Baking’s BakingTech 2018

The lack of clarity around dietary fiber might be the biggest regulatory issue, said Brook Carson, vice-president of product development and marketing for Manildra Group USA, an ingredient supplier based in Leawood, Kas.

“I would say the lack of clarity prevents the opportunity for new fibers to come to the market and the opportunity for new innovation from bakers,” she said.

The F.D.A. in the May 27, 2016, edition of the Federal Register defined fiber for the first time. Ingredients may qualify as fiber if they are non-digestible carbohydrates (with three or more monomeric units) and lignin that are intrinsic and intact in plants. Isolated and synthetic non-digestible carbohydrates (with three or more monomeric units) also may qualify if they are the subject of an authorized health claim or if the F.D.A. rules in favor of a citizen petition. The F.D.A. has yet to rule on 12 petitions on 9 different potential fibers.

B.B.U., part of Grupo Bimbo S.A.B. de C.V. and based in Horsham, Pa., has taken a wait-and-see approach to product reformulation involving fiber, Mr. Boehm said. Research and development efforts instead are focusing on such areas as clean label and removing high-fructose corn syrup. Research and development centering on fiber could increase “dramatically” whenever the F.D.A. rules on the petitions on potential fibers, he said.

Scott Gottlieb, M.D., commissioner of the F.D.A., addressed fiber in a March 1 statement about the Nutrition Facts Panel.

“The F.D.A. has been evaluating data submitted to us from the food industry in petitions on various non-digestible carbohydrates and will communicate our decisions on these petitions soon,” he said.

The F.D.A. also issued final guidance that contains more evidence the F.D.A. is looking for on various non-digestible carbohydrates when deciding whether they count as fiber. The guidance may be found here.

The compliance date

The food industry began preparing for the new Nutrition Facts Panel when the F.D.A. unveiled it in May 2016, Mr. Boehm said. The original compliance date was July 26, 2018. Then in September 2017, the F.D.A. proposed to extend the compliance date. Under the proposal, manufacturers with $10 million or more in annual food sales would have until Jan. 1, 2020, to come into compliance, and manufacturers with less than $10 million in annual food sales would have until Jan. 1, 2021.

Now, companies are placing less emphasis on the Nutrition Facts Panel changes since they should have a longer time to comply, Mr. Boehm said.

“It kind of fell by the wayside a little bit,” Mr. Boehm said. “You can take the indecisiveness not only for the compliance date but for the definition of dietary fiber, what we’re doing with added sugar, and the list goes on and on from an F.D.A indecisiveness point of view. So I think the biggest challenge we have is trying to get our head around what’s the dates, what do we need to do and when do we need to do it.”

Dan Herzog, vice-president of corporate compliance and food safety for Gonnella Baking Co., said F.D.A. inaction was creating “turmoil” in the baking industry.

“It’s just amazing at the amount of change that could come through (following F.D.A. rulings),” he said. “One of the biggest challenges that we see out there is the fact that we don’t understand everything that is coming from the F.D.A. We don’t know the dates.”

Schaumburg, Ill.-based Gonnella Baking Co. is keeping its labeling and packaging inventory as low as possible until the F.D.A. finalizes the compliance date for the Nutrition Facts Panel, he said.

Mr. Boehm said B.B.U., like Gonnella Baking, is keeping inventories at a minimum.

“We’ve already converted probably about two-thirds of our packaging right now because we have been working on it since 2016,” Mr. Boehm said.

Dr. Gottlieb in his March 1 statement said the F.D.A. this spring will issue a final rule.

What’s next in labeling?

The panelists were asked what labeling regulatory issues will become paramount after attention fades on the Nutrition Facts Panel issue.

Mr. Boehm said he expects G.M.O. labeling to come to the forefront. Mr. Herzog said G.M.O. labeling, and he also mentioned possible effects from California’s Proposition 65 situation.

Jacinte Côté, Ph.D., product management director for Montreal-based Lallemand, said regulation on front-of-pack labeling could become a priority. The issue already has affected Brazil, Chile, France and the United Kingdom. She gave sodium content on the front of packaging as an example.

“I don’t think it’s going to be very positive,” Dr. Côté said. “It’s going to be like warnings.”

Source:  foodbusinessnews.net

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Barry Callebaut introduces Ruby chocolate for Belgian artisan chocolatiers, pastry chefs

March 10th, 2018
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Global introduction of Callebaut RB1 will be gradual, company says.

Barry Callebaut has developed a Ruby chocolate product under its Callebaut brand for artisan chocolatiers and pastry chefs.
Billed as the fourth variety of chocolate after milk, dark and white, the Ruby chocolate product — Callebaut RB1 — will be available in Belgium in April. Availability in other countries will follow, but Barry Callebaut did not specify a timeline.
In celebration of the imminent Belgian launch, a handful of chocolatiers got a sneak preview today of Callebaut RB1, which sold out immediately. Products made with RB1 will be available at the Salon du Chocolat, set for March 2-4 in Brussels.
“Without exaggerating: Ruby is the most exciting thing to happen in the chocolate industry in decades,” said master chocolatier Marijn Coertjens said. “With ruby, you need to unlearn what you would traditionally do with dark, milk or white chocolate. This chocolate opens up a host of new ideas.”
Research shows that Ruby chocolate resonates strongly with a new generation of consumers — mainly Millennials (18–35 years old) who balance a healthy lifestyle with the quest for extreme pleasure.
“With ruby chocolate you haven’t seen anything yet,” says Mathieu Brunfaut, global group brand leader, Callebaut. “Its salient colour and unique taste profile calls for new pairing options in both sweet and savoury delights. Now, offering ruby chocolate to artisans and chefs will unleash a wave of creativity that will lead to exciting new products and concepts for people to enjoy.”
Discovered more than a decade ago, Ruby chocolate was the work of Barry Callebaut’s global R&D centers in Belgium and France and the Jacobs University in Bremen, Germany. Researchers found Ruby chocolate was linked to precursors in a specific type of bean — the Ruby cocoa bean.
RB1 owes its color and taste solely to the expert selection and meticulous processing of the Ruby beans — no fruit flavoring or colorants are added to the chocolate. For every bag of RB1, Callebaut sources sustainably grown beans and supports cocoa farmers in cocoa farming communities.
In January, Nestlé Japan launched the limited-edition KitKat Chocolatory Sublime Ruby, the world’s first item made with Ruby chocolate. Nestlé said 5,000 bars were available in South Korea and Japan, where KitKat flavor innovation is at its peak.
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Barry Callebaut pilot sustainable cocoa production scheme

March 10th, 2018
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Indonesia will be the first cocoa-producing nation to be the focus of a series of pilots conducted by Barry Callebaut aimed at improving cocoa farmers’ incomes, ending child labour in the industry and cutting carbon emissions.

A major Swiss confectioner has launched its first pilot scheme aimed at creating more sustainable cocoa production.

Barry Callebaut’s Forever Chocolate Pilot was started in Indonesia last week intended to increase the income of cocoa farmers, eradicate child labour and see the industry become more carbon positive. It is the first of a series of five to be set up in cocoa origin countries.

A spokesman for Barry Callebaut, Oliver Von Hagen, said: “The problems in the cocoa supply chain have been clearly identified, but the solutions to these problems, we recognise, are not so evident.

“But, what we know is this: low productivity on cocoa farms from poor agricultural practices, nutrient depleted soil and ageing cocoa trees means that many farmers exist in a state of poverty.

“This means farmers are unable to invest in their farms,  and therefore continue to have low productivity and income. The consequence is that family members, who may include children, may end up working in the fields.

“[We] want to accelerate impact,  we want to test innovative approaches, we want to learn if these approaches are effective to reach our Forever Chocolate targets, and critically, we want to evaluate if these approaches are scalable, replicable and self-sustaining models.”

Barry Callebaut has partnered with Wageningen University & Research who will provide the cocoa producer with scientific support and an analytical framework to assess the outcomes.

To boost farmers income, it will create and test individual multi-year farm development plans (FDPs), which include productivity packages, replanting services and financing solutions. According to Barry Callebaut, the FDPs are designed to be work plans which enable farmers to develop their farms into rehabilitated, diverse, professionally run farms over a period of several years. It will also focus on supporting and incentivising cocoa farmer communities to monitor, remediate and prevent child labour on cocoa farms.

Mr Von Hagen said: “While we believe that monitoring and remediation is an important step in this process, we must also focus on targeting the root causes of child labour, as well as changing the system and the cultural awareness and acceptance of this practice.

“This means working closely together with local governments in origin countries to create an enabling environment.”

The pilots will be located in Côte d’Ivoire, Ghana, Cameroon, Indonesia and Brazil.

Source:  newfoodmagazine.com

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Cadbury commits to sustainable cocoa and launches new campaign

March 10th, 2018
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Cadbury’s newest campaign ‘There’s a glass and a half in everyone’ launches with a commitment by the brand to sustainable cocoa farming.

Cadbury has launched its ‘There’s a glass and a half in everyone’ campaign. Leading the campaign is a TVC telling the story of an elderly woman and her young neighbours bonding over a Cadbury’s chocolate block.

Paired with the new campaign is an announcement by parent company Mondel?z International, launching its cocoa sustainability program ‘Cocoa Life’.

“Cocoa Life is a half a billion dollar investment” says Ben Wicks, global brand equity lead for Cadbury. Wicks continued on the purpose of the program to “promote ethical cocoa production across our supply chain, and ultimately help to secure the next generation of cocoa farmers”.

The ‘Cocoa Life’ program will also mean sustainable cocoa production for Mondel?z International’s other brands including Terry’s, Toblerone, Oreo and Milka. Wicks assured consumers saying that “whenever they buy a Cadbury chocolate bar it will not only taste good, but do good too.”

According to Wicks, Cadbury’s new campaign is based on highlighting “those small moments that happen every day.”

“We want to shine a light on the stories of human connection that bring people closer together in our busy world.”

Cadbury has had major campaign successes in the past, with ‘Eyebrows’ and ‘Wouldn’t it be nice’. However none have matched 2007’s viral ‘Gorilla’ by Fallon London, in which a gorilla performs on the drums along to Phil Collins’ ‘In The Air Tonight. The ‘Gorilla’ TVC remains one of the highest viewed ads on Youtube at nine million views. Colman Rasic executive creative director Dejan Rasic said the ‘Gorilla’ campaign was “where the brand took on a whole new lease of life.”

The ‘There’s a glass half full in everyone’ campaign currently only exists as a TVC, however Cadbury has teased more digital, public relations and sampling activations as the year continues.

Source:  marketingmag.com.au

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Dr. Oetker proposes to buy Unilever’s Alsa baking and dessert business

February 24th, 2018
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Unilever has revealed that German food manufacturer Dr. Oetker has made a binding offer to buy its Alsa baking and dessert business for an undisclosed price.

Asla, which was acquired by Unilever in 2010, manufactures flan mixes and baking powder among other products.

Unilever revealed that the transaction with Dr. Oetker would include Asla’s manufacturing plant in Ludres, France.

Of late, Unilever has been looking to optimize its business to provide better value for the company’s shareholders. Reports of its plans emerged in March 2017 when the company was reported to be mulling over selling certain food brands from its consumer goods portfolio to raise a capital of £6 billion.

In December 2017, the Anglo-Dutch consumer goods giant made a deal of €6.825 billion to offload its margarine and spreads business to global investment firm KKR.

The sale of its Alsa baking and dessert business seems to be in line with the media reports in March 2017.

Commenting on the sale of Alsa baking and dessert business to Dr. Oetker, Bauke Rouwers – General Manager of Unilever France, said: “In the context of our global strategy to accelerate long term, sustainable value creation, the baking and desserts category is not part of Unilever’s evolving core portfolio.

“We are confident that under Dr. Oetker’s ownership and support, Alsa, which has established a strong legacy in the world of desserts since its origins in 1897 in Lorraine, would be able to progress to its full potential”.

Dr. Oetker is a historic food processing company, which was founded way back in 1891. The German food company manufactures baking powder, cake mixes, yogurts, pudding and frozen pizza among others.

Commenting on the transaction by the company with Unilever, Didier Muller – General Manager of Dr. Oetker France said: “Alsa is a brand whose know-how and product quality perfectly complement our product range.

“We would be happy to welcome Alsa into Dr. Oetker’s group. Our goal is to pursue the brand’s growth and development both in France and internationally, based on its know-how and innovation capabilities.”

The binding offer from Dr. Oetker will have to go through the standard regulatory requirements and consultation processes, said Unilever.

Last month, Unilever struck a deal to acquire Romanian ice cream company Betty Ice for an undisclosed price, in a move to strengthen its ice cream business.

Source:  business-news-today.com

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BakeMark acquires Multifoods brand from CSM Bakery Solutions

February 24th, 2018
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BakeMark announced that it had reached an agreement with CSM Bakery Solutions to buy the Multifoods brand of mixes and bases to expand its product portfolio.

The leading manufacturer and distributor of bakery ingredients, products, and supplies will also acquire two manufacturing facilities from CSM as part of the agreement. The facilities are located in Elyria, Ohio and Spartanburg, South Carolina.

“Increased customer demand coupled with our strategy to grow our ingredients business created the need for these acquisitions,” says Jim Parker, BakeMark President and CEO. “Adding the Multifoods brand and these manufacturing facilities will certainly help us better support our customers and industry partners and help us meet our goal of driving success for them and all our stakeholders well into the future. It’s an exciting time.”

The Multifoods line of bakery mixes and bases will join BakeMark’s vast lineup of exclusive brands, which includes Westco, BakeSense, BakeQwik, Trigal Dorado, C’est Vivant, and Sprinkelina.

“The Multifoods brand brings a rich history of product quality and customer loyalty, and is a perfect fit into our exclusive portfolio of the industry’s finest brands,” says David Lopez, Director of Marketing for BakeMark. “With an expanded solutions offering, we look forward to meeting more of our customers’ needs across the U.S. and Canada, and partnering more with our customers on their successes.”

Source:  bakemag.com

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Nestlé Buys Majority Stake in Latin American Company Terrafertil

February 24th, 2018
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Nestlé announced that it has acquired a majority stake in Terrafertil, a company selling natural, organic, plant-based foods and healthy snacks.

The move widens Nestlé’s presence in a fast-growing category in Latin America, the United States and the United Kingdom. Nestle did not say how much it was paying and how big a stake it was taking in the company.

Terrafertil, and its flagship brand ‘Nature’s Heart’, is recognized for its wide portfolio of natural and mostly organic products. It is the world’s largest buyer of goldenberries (Physalis), an Andean superfood high in vitamins and antioxidants.

The company was founded in 2005 in Ecuador by five entrepreneurs and is managed by three founding brothers, David, Raul and Daniel Bermeo. It quickly expanded its presence in Mexico, Colombia, Peru, Chile, and the United Kingdom. In 2017, it entered the United States with the purchase of ‘Essential Living Foods’. Terrafertil has received international recognition for its positive social impact through its work with hundreds of small farmers. It employs 400 people and has four factories in Ecuador, Mexico, Colombia and Chile.

The transaction includes all of Terrafertil’s operations and assets in the seven countries where it operates. Laurent Freixe, CEO of Nestlé Zone Americas said, “We are excited to welcome Terrafertil and its employees to the Nestlé family. Its natural, organic and healthy products fully support Nestlé’s purpose to enhance quality of life and contribute to a healthier future. This investment allows us to strengthen our presence in fast-growing categories such as plant-based foods, beverages and healthy snacks, known as ‘superfoods’ due to their high natural nutrient content.”

Freixe said “Terrafertil will continue to be managed by its founders. It will operate as a stand-alone entity, to leverage its unique corporate culture including entrepreneurial spirit, agility and flexibility.”

Nestlé brings several benefits and synergies. Beyond expanding our presence and distribution around the world, we will capitalize on its experience in areas such as Research and Development, marketing knowledge, and operational efficiencies. Above all, we share Nestlé´s commitment to society, to the communities where it operates and the environment”, said the Bermeo brothers, founding partners of Terrafertil.

Source: Abasto

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