Archive for the ‘Companies’ Category

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

March 17th, 2018

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.”



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

March 10th, 2018

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.

Chocolate, Companies ,

Barry Callebaut pilot sustainable cocoa production scheme

March 10th, 2018

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.



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Cadbury commits to sustainable cocoa and launches new campaign

March 10th, 2018

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.



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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.




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.”




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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Nestlé brings premium artisan chocolate brand to UK market

February 3rd, 2018
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Swiss confectioner Nestlé plans to introduce its leading premium chocolate brand, Les Recettes De L’Atelier, to the UK following impressive growth across Europe. Although the high-end chocolate brand may not yet be familiar to the British market, supplies have just started via Sainsbury’s with stores stocking a range of smooth Swiss chocolate blocks with natural fruit pieces.

The brand, which roughly translates as “recipes of the artisan’s shop” is exclusive to the retailer in the UK and will be available in seven different flavors including: Raisins, Almonds and Hazelnuts; Orange Zest & Cacao Nibs; Whole Roasted Almonds & Hazelnuts; Salted Caramel; Roasted Almonds; Blueberries, Almonds & Hazelnuts; and Cranberries, Almonds & Hazelnuts.

The way the product is made, with fruit and nut inclusions clearly visible once unwrapped gives the chocolate a handmade, artisanal feel and means that each and every square of the chocolate is completely unique, according to Nestlé.

Premium chocolate is one of the fastest growing areas in confectionery and, until now, has been a gap in what we offer here in the UK,” says Alex Gonnella, Marketing Director for Nestlé’s UK confectionery business.

“What has already been achieved with Les Recettes De L’Atelier is very impressive, it’s a brilliant, luxury product and the reception we’ve seen from our colleagues here at Nestlé alone tells me that it will be very well received.”

“People, quite rightly, expect us to develop new, innovative and exciting confectionery, we’ve been doing it for more than a century, and Les Recettes De L’Atelier is a key part of our plans to keep our portfolio fresh and give confectionery fans exactly what they are looking for.”

Originally launched in Switzerland and France in 2014, Les Recettes De L’Atelier has grown to become Nestlé’s fastest growing confectionery brand in Europe and is now sold in more than 15 countries.

As it arrives in the UK for the first time it is the third biggest premium confectionery brand in the region.

The range is made with high-quality ingredients sourced from around the world and the launch is being supported on Facebook and Instagram as well as through a range of in-store activities.

The products follow the rest of Nestlé’s UK confectionery range in being free from artificial preservatives, colors and flavorings and are made with 100 percent certified sustainable cocoa as part of the Nestlé Cocoa Plan.



Chocolate, Companies

Mars Wrigley Confectionery formed to lead industry in Canada

January 27th, 2018
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Mars Chocolate and Wrigley Canada are now officially operating as one business, known as Mars Wrigley Confectionery, which is part of Mars Canada.

The business will incorporate some of Canada’s most popular confectionery brands, including Skittles, Twix and Starburst.

Forming part of the new business is the newly renovated chocolate manufacturing facility in Ontario. The site is the first in North America to produce Maltesers and aims to be a leader in peanut-free manufacturing.

The expansion has added to Mars Canada’s presence in Ontario, where it also operates a manufacturing plant in the town of Bolton – 20 miles southwest of Newmarket.

Speaking of the deal, Jeremy Daveau, Canadian general manager of Mars Wrigley Confectionery, said: “This is a symbolic start to 2018. The Mars Wrigley Confectionery segment combines the successful century-long heritages of Mars Chocolate and Wrigley, with a future focused on driving growth and reaching our highest potential. Together we will help deliver category leadership to our customers and beloved brands to our consumers.

“We remain committed to providing an exemplary work environment and bright culture for our associates, rooted in the Mars Five Principles. By coming together we not only deliver greater value to our customers, but we will also provide our associates with bigger, better and more varied career opportunities. It is an exciting time to be part of Mars.”

Last October, Mars Food opened a new headquarters for its North American business in Chicago, uniting it with other parts of the Mars family in the Goose Island area of the city.

Mars acquired Wrigley in 2008 in a transaction valued at around $23 billion.




Nestle to sell US confectionery business to Ferrero for $2.8bn

January 27th, 2018
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Nestlé has agreed to sell its US confectionery business, made up of more than 20 brands, to Italian confectionery giant Ferrero for $2.8bn.

The confectionery business of Nestle in the US makes up about 3% of US Nestle Group sales.

In 2016, the US confectionery business earned around $900m for the group.

Some of the well-known chocolate brands of Nestle in the US include Butterfinger, Crunch, BabyRuth, 100Grand, Raisinets, SnoCaps and Chunky to go along with sugar brands like SweeTarts, LaffyTaffy, Nerds, Gobstopper and BottleCaps.

Nestlé CEO Mark Schneider said: “With Ferrero we have found an exceptional home for our U.S. confectionery business where it will thrive.

“At the same time, this move allows Nestlé to invest and innovate across a range of categories where we see strong future growth and hold leadership positions, such as pet care, bottled water, coffee, frozen meals and infant nutrition.”

The transaction will not include Nestlé’s Toll House baking products, which the company will continue to develop. Nestle said that it will stay committed to expanding its confectionery activities outside the US, especially with its global chocolate bar brand KitKat.

For Ferrero, the acquisition is expected to help it become the third largest confectionary company in the US market. Ferrero’s brands in the US include Tic Tac, Ferrero Roche, Nutella, the Fannie May and Ferrara Candy.

As part of the deal, Ferrero will also acquire Nestlé’s US manufacturing facilities in Bloomington, Franklin Park and Itasca, all located in Illinois. It will also retain employees working for Nestle’s confectionary business.

Ferrero Group executive chairman Giovanni Ferrero said: “In combination with Ferrero’s existing U.S. presence, including the recently acquired Fannie May Confections Brands and the Ferrara Candy Company, we will have substantially greater scale, a broader offering of high-quality products to customers across the chocolate snack, sugar confectionary and seasonal categories, and exciting new growth opportunities in the world’s largest confectionary market.”

The transaction is anticipated to be completed around the end of the first quarter, subject to customary approvals and closing conditions.



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