The FAO Food Price Index slips in June largely on heightened trade tensions

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» The FAO Food Price Index* (FFPI) averaged 173.7 points in June 2018, down 2.4 points (1.3 percent) from its level in May, representing the first month-on month decline since the beginning of this year. Most markets have generally taken-on a weaker tone recently largely because of rising tensions in international trade relations.

» The FAO Cereal Price Index averaged 166.2 points in June, down 6.4 points (3.7 percent) from May but still nearly 8 percent higher than its level in the corresponding period last year. The decline in June was driven by relatively sharp falls in maize and wheat quotations, while rice prices rose. Despite overall worsening production prospects, wheat and maize prices fell in June, following similar trends observed across most commodities arising from heightened trade tensions. By contrast, international rice prices increased, as supply tightness underpinned higher quotations of Japonica and fragrant rice, outweighing declines in Indica prices.

» The FAO Vegetable Oil Price Index averaged 146.1 points in June, down 4.5 points (3 percent) from May, marking its fifth consecutive fall and 29-month low. The drop was driven by lower quotations for palm, soybean and sunflower oils. The continued slide in palm oil prices reflects lacklustre global demand as well as spill-over weakness from the soybean complex fuelled by the recent trade tensions. As for soy oil, further stock accumulations in several countries also weighed on prices, whereas sunflower oil quotations declined on higher than expected production, notably in the EU and Ukraine.

» The FAO Dairy Price Index averaged 213.2 points in June, down 2 points (0.9 percent) from May but still 2 percent higher than the corresponding month last year. The decline in June was driven by lower price quotations for cheese, more than offsetting a rise in Skim Milk Powder (SMP) prices, while those of butter and Whole Milk Powder (WMP) remained steady. Increased export availabilities in the United States and the EU weighed on price quotations for cheese, whereas persistent import demand provided support to the prices of SMP. Butter and WMP quotations rose in Europe, but fell slightly in Oceania.

» The FAO Meat Price Index averaged 169.8 points in June, up marginally (0.3 percent) from May but still down 3.3 percent from June 2017. The small month-on-month increase was largely driven by an upswing in ovine meat values as well as a small rise in pig meat prices, while bovine and poultry price quotations fell slightly. Solid import demand, amid weak offerings from Oceania, led to higher ovine meat prices, while firm demand, especially in Europe, supported higher pigmeat prices. Large export supplies from Australia underpinned the decrease in bovine prices, whereas ample export availabilities, especially from Brazil, amid weak import demand, pushed down poultry prices.

» The FAO Sugar Price Index averaged 177.4 points in June, up 2.1 points (1.2 percent) from May, marking the first increase after six months of consecutive declines. The rise in international sugar prices was mostly due to worries over sugar production prospects in Brazil, the world’s largest sugar producing and exporting country, as dry weather conditions continued to negatively affect sugarcane yields. Reports indicating higher use of sugarcane for the production of fuel ethanol in Brazil had also lent support to international sugar prices.

* Unlike for other commodity groups, most prices utilized in the calculation of the FAO Meat Price Index are not available when the FAO Food Price Index is computed and published; therefore, the value of the Meat Price Index for the most recent months is derived from a mixture of projected and observed prices. This can, at times, require significant revisions in the final value of the FAO Meat Price Index which could in turn influence the value of the FAO Food Price Index.

Download full dataset: Excel, CSV

Download full dataset: Excel


Nestlé plans to slash 500 IT jobs in Switzerland

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Food giant Nestlé is planning to cut about 500 information technology (IT) jobs in Switzerland as part of the re-organization of its global IT activities.

The company unveiled plans for re-organizing parts of its IT activities to benefit from its existing technology hub in Spain and other locations.

Nestlé said none of its production sites in Switzerland will be affected by the plan, which is subject to a period of consultation with the concerned employees.

Nestlé executive board member and group head of human resources Peter Vogt said the company will explore all possible options to provide support and to mitigate the impact on our colleagues.

Vogt said: “Nestlé remains fully committed to its home base in Switzerland. The relationship between Nestlé and Switzerland is mutually beneficial and the company will continue to invest in the country.”

The company’s Nespresso coffee business intends to set up operational centers in Spain and Portugal to benefit from existing Nestle e-commerce and supply chain hubs, and plans to create a center for boutique operations in Italy too.

Nespresso aims to offer roles in the centers to all of the 80 employees affected by the proposed change.

Nestlé’s employee base in Switzerland increased to more than 10100 in 2017 from about 6700 in 2003. The company made several investments in the country in the past years.

Last year, Nestlé invested CHF 289m in production, distribution, real estate and IT infrastructure in Switzerland, where about CHF 300m is being spent in 2018.

At present, Nestlé is strengthening its research entities in Lausanne, which is the central point of its worldwide research and development activities.



ADM, Aston launch joint venture

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Archer Daniels Midland Co. (ADM) and Russia-based Aston Foods and Food Ingredients have successfully received all required regulatory approvals and launched their 50-50 joint venture to provide sweeteners and starches to customers in Russia.

Aston is one of Russia’s largest agricultural and food ingredients businesses, with activities in farming, oilseeds crushing, edible oils and grain origination, in addition to its sweeteners and starches business unit. ADM has had operations in Russia since 1980. With the launch of the new joint venture, ADM and Aston will partner to own and operate Aston subsidiary AKP, which includes a corn wet mill in Ibred, as well as a sales office in Moscow.

Situated approximately 180 miles southeast of Moscow, the Ibred plant is strategically located to serve major customers in the Russian food and beverage industry.

“This investment is the latest in a series aimed at expanding ADM’s geographic footprint in regions of expected growth worldwide,” said Pierre Duprat, president, Europe, Middle East and Africa. “We’re pleased to continue diversification with the expansion of our sweeteners and starches capabilities into Russia. This is an exciting opportunity to bring together our experience and strengths to grow the jointly-owned corn business. With AKP, we are in an excellent position to serve our customers’ needs in Russia and meet anticipated growth in demand, both in the local market and globally.”

The joint venture, which went into effect June 29, will operate under the name AKP and will be managed as a standalone entity. Its board will be made up of equal representation from the two parent companies. ADM and Aston’s other businesses in Russia will remain separate.

ADM is one of the world’s largest agricultural processors and food ingredient providers, with approximately 31,000 employees serving customers in more than 170 countries.

Aston is Russia’s largest exporter of vegetable oils, the leading processor of oilseeds, the third largest exporter of Russian grain.



Bimbo Bakeries USA launches organic bread line

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Bimbo Bakeries USA has introduced a new organic line of bread under the Arnold, Brownberry and Oroweat brands.

According to the Organic Trade Association’s 2017 Organic Industry Survey, organic bread ranks as the sixth largest organic category, and with consumer demand for more organic options at an all-time high, Arnold, Brownberry and Oroweat Organics Bread will offer consumers a better-for-you option to align with their evolving lifestyle and nutritional needs that doesn’t sacrifice quality or taste.

Made with simple ingredients, each new variety is USDA certified organic and Non-GMO Project Verified with no artificial preservatives, colors or flavors, no high fructose corn syrup and 0g of trans fat.

Arnold, Brownberry and Oroweat Organics Bread’s homegrown flavor and clean ingredients make every variety a nutritious decision for consumers, serving as a delicious base for tasty toast toppers at breakfast or their favorite sandwich at lunch.

The line’s three wholesome varieties are available nationwide in 27-oz packages and each offer a distinct taste and texture, including:

Organic 22 Grains & Seeds Bread: Each crunchy loaf contains a unique blend of grains and seeds such as flaxseed, chia and ancient grains for a rich texture in every bite

Organic 100% Whole Grain Bread: Made with a combination of whole grains that provide key nutrients, a good source of fiber and hearty flavor

Organic Rustic White Bread: This simple recipe features a touch of sea salt to deliver thick, fluffy slices and deliciously real flavor

Arnold, Brownberry and Oroweat Bread marketing director Marlene Sidhu said: “We heard consumers’ demand for more organic options in the bread aisle and we are thrilled to be able to offer these quality products to our fans who value premium ingredients and the nutritional content of their bread.

“We wanted to create a bread with simple, easy-to-pronounce ingredients without sacrificing great taste. We can’t wait to see how our consumers will enjoy this exciting new member of our Arnold, Brownberry and Oroweat family of products in their favorite recipes.”

The brand is also introducing additional varieties in select regions across the country based on consumer preferences, including Oroweat Organic Quinoa & Wheat; Oroweat Organic Smooth Wheat; Oroweat Organic Thin Sliced 22 Grains & Seeds; Oroweat Organic Thin Sliced 100% Whole Grain; Oroweat Organic Thin Sliced Nutty Wheat Berry.

Arnold, Brownberry and Oroweat Organics Bread is now available at major retailers across the U.S. for the suggested average retail price $5.49. Arnold, Brownberry and Oroweat sells premium bread selections in the U.S., including sliced bread, Sandwich Thins Rolls, Pocket Thins Flatbread, and stuffing.

Source: Company Press Release.


Grupo Bimbo closes Mankattan deal, growing presence in China

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Grupo Bimbo has gained a greater foothold in the Chinese market after completing the acquisition of Mankattan.

A deal for the Chinese company, which produces sliced bread, cakes, buns and Japanese-style sandwich bread, was announced in February. It includes four production sites owned by Mankattan that serve consumers in the cities of Beijing, Shanghai, Sichuan, and Guangdong.

Bimbo has now satisfied all customary closing conditions, including receiving regulatory approval, and can press ahead with integrating Mankattan into the rest of its business.

Daniel Servitje, chairman and CEO of Grupo Bimbo, said: “We are delighted to welcome Mankattan’s 1,900 associates to the Grupo Bimbo family. They have built a sizeable customer base in key urban markets and a business that complements and enhances our current product portfolio, distribution network and manufacturing facilities.

“Not only does the addition of Mankattan strengthen our presence in the country, it also provides us with a platform to grow the market for branded, packaged baked goods as well as the foodservice channel in China. This is a vital growth market for us and an acquisition that bolsters our global profile.”

Speaking earlier in the year, when the deal for Mankattan was announced, Servitje said: “This acquisition marks our commitment to grow in the world’s most populated country and the second largest global economy. Mankattan brings a sizeable amount of synergies to our operations in the north of China, as we will be able to optimise our supply chain to better serve more consumers.

“In addition, the product portfolio and manufacturing capabilities enhance and complement our current operation exceptionally well, in terms of both our branded products and our QSR business. This acquisition will expand our geographical footprint from one market to four and enable us to significantly transform our profile in China”.

Source: FoodBev


Lesaffre eyes fermented foods resurgence, doubles capacity at Biospringer plant

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Lesaffre is targeting opportunity for fermented ingredients such as yeast, amid a reinvigorated interest in the use of these age-old processes. Growing global demand for natural and clean label ingredients is further boosted by an overarching theme towards salt and sugar reduction. These market dynamics have led the company to expand production, including at a key French facility, but future expansion will likely come in developing markets.

“What we see is continuous fragmentation of the end consumer market,” Antoine Baule, Lesaffre’s CEO tells FoodIngredientsFirst in a detailed interview. “You have new trends: organic, vegan, free-from and many more. In general, one very favorable trend which is some common denominator is about having natural products and simple recipes. We are precisely in this domain, where we are focusing on fermentation.”

Baule notes fermentation as probably the oldest food processing technique known to mankind. “It has been used to keep food good for longer and to facilitate their digestion too. We are really at the heart of natural ingredients with fermentation. To us, it is both a very good opportunity and a challenge, as there are many needs to address,” he says.

Innova Market Insights, which tipped “Positively Processed” as one of its key trends for 2018, notes that with fermentation seen as a natural and authentic process, new product development and heightened consumer awareness have combined to bring a raft of traditional products back to the fore, often extending them out of particular geographical regions and specialty markets into the mainstream on a more global basis. Sourdough, for example, is enjoying a resurgence amid this theme towards ancient or traditional fermentation methodologies. “Sourdough is a very traditional way to ferment bread. There are many other applications that we work on such as the new yogurts and kefir,” Baule explains.

French-headquartered Lesaffre, which has a €2 billion turnover is a global reference in the field of yeast and breadmaking. In fact, the company claims that 1 bread out of 3 in the world is made with their yeast. The company operates 63 production sites around the world and 49 Applied Science Centers. It recently doubled the capacity at its’ Biospringer [Lesaffre Culinary Solutions] Strasbourg facility. This unit produces yeast extract for food markets, biotechnologies and animal health and as a result of this expansion is company’s largest yeast facility.

This investment plan underpins Biospringer’s intention to expand its operations and develop a more extensive product range. The new equipment (autolysis tanks, washing array, spray-drying tower, silo, etc.), which has been operational since the end of 2017, is said to support this ambition and enhancing the service offered to Biospringer’s customers worldwide. Strasbourg and Biospringer have a long shared history, as the company has had a site there for around 25 years. Early in 2017, Lesaffre acquired the Sensient entity, a specialist in brewer’s yeast extracts, thus enhancing Biospringer’s expertise in this fast-growing market.

“The expansion is meant to follow the growth of our yeast extracts market. These plants supply mostly Europe and the Middle East and Africa regions. We are following the growth in the use of these yeast extracts which are natural ingredients which help in the taste of food. It also has uses in salt or sugar reduction in recipes,” Baule says.

In February 2018, Lesaffre acquired Alltech’s yeast extract facility in Serbia. The business was renamed Biospringer RS and continues to produce baker’s yeast for the Serbian market as well as yeast extracts for food and animal feed industries. As a result, the company now operates eight facilities established around the world: Western and Eastern Europe, China, the US and Brazil.

Moving forward, Baule says that further acquisitions can be expected, although he remained coy on specific targets for growth. “We have been growing quite fast in the last years through a mixture of organic growth and external acquisitions, so we plan to continue doing so in the coming years,” he says. Growth will likely come in developing markets. “In general the developing countries market are growing faster than Europe or North America because the middle class is expanding very fast in these regions. Most of our products fit the needs of the middle and upper class. We will enhance our presence in these developing countries,” he says.

When asked about the biggest growth areas for yeast extracts, Baule notes strong reformulation potential. “Many recipes use yeast extracts and when you have taste enhancement or sugar or salt reduction, you have a lot of studies around these aspects. We have to help our business to be involved in core research with our customers. We have five culinary centers in the world now and are actively working with them on new recipes. The design of new extracts is meant to better suit the evolution of needs,” he says.

Lesaffre employs some 10,000 people around the globe, 550 of whom work in R&D. “We have been developing our knowledge and technology around fermentation with yeast for bakery. This has helped us to develop our skills in microbiology, molecular biology and the cultivation of yeast. Just like you have many varieties of wheat, and we are in the same way: selecting strains in a natural fashion to find the best candidate for particular applications. This led us to many diversifications in the applications of yeast,” he says of innovation platforms.

Bioinformatics and testing on artificial gut are key research platforms for the company. “We have a very strong historical yeast platform in terms of biotechnology in general. We have built bacteria platforms and we have the manufacturing experience in bacteria fully too. We have two major sites manufacturing bacteria and we also have some experience in the production of fungi. We are now exploring bioinformatics, artificial guts and aspects like that which could accelerate the pace. We have many application fields including fermentation, taste and pleasure, animal and human and plant health. Fermentation is at the heart of all these too,” notes Baule.

Lesaffre has been working on yeast as a probiotic for many years and their Human Care business offers ibSium, a unique and patented probiotic yeast, selected among thousands of proprietary strains and registered with the French National Collection of Microorganism Cultures as Saccharomyces cerevisiae CNCM I-3856. The ingredient has an approved health claim in Canada, for example, which reads as follows: “Helps to reduce abdominal pain and discomfort associated with irritable bowel syndrome (IBS).”

For Baule, the understanding and exploration of the microbiome is just emerging. “We have an immense period of discovery before us. You can think of metagenomics and bioinformatics. It is about achieving a better understanding of the composition of our microbiota. It is about establishing the conditions affecting this microbiota and conditions leading to diabetes and others. This is an immense domain. We also have a huge domain in the identification of the strains inside this microbiota. Perhaps some could be isolated as beneficial probiotics. A lot of research is being done with regards to disease and microbiota regulation, including conditions such as bulimia and anorexia. These areas are just beginning to be explored.”

Market dynamics coupled with strong research and innovation platforms, mean that despite the age-old history of yeast and yeast extracts, there are numerous unexplored areas that could be adopted for tomorrow’s innovative products.



Giving baked foods a nutritional punch

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beneoThere’s an entire spectrum of nutrients associated with sports nutrition. It’s impossible to pack them all into a single product and still deliver on taste. Identifying the product’s performance goal can help with nutrient selection. Managing blood sugar is one goal that can make workouts more effective and sustainable.

“Alternative sweeteners are redefining the common approach of the sports nutrition industry,” said Jon Peters, president, Beneo. “They shift the focus from carbohydrate and protein utilization towards improved blood sugar management and fat burning.”

Beneo offers isomaltulose, a low-glycemic sweetener made from beet sugar that occurs naturally in honey. It is fully digestible, and it provides full carbohydrate energy in a balanced and sustained way, eliminating the undesired “boost and crash effect” generally associated with other sugars.

“Isomaltulose provides natural energy in a balanced way with less blood glucose fluctuation and steadier insulin release, resulting in an improved metabolism,” Mr. Peters said. “This helps the body burn more fat for energy, which makes it an ideal carbohydrate in sports nutrition.”

Even natural caffeine makes sense as a source of energy. Studies show an average improvement in performance of about 12% with more benefits noticed during endurance exercise than with shorter exercise. This non-calorie stimulant, however, may exert a diuretic effect. Too much is never a good idea.

“Consumers often turn to caffeine before a workout to give an extra boost during workouts,” said Alison Raban, certified food scientist, BI Nutraceuticals. “Many formulators prefer to use botanical ingredients that are natural sources of caffeine. This includes guarana, yerba mate, guayusa, kola nut and green tea.”

Beets are also a trending ingredient due to their naturally occurring nitrates that are converted to nitric oxide in the body. These nitrates have been associated with better workouts and recovery, Ms. Raban said.

Fiber is another nutrient that is often part of high-protein performance foods. Some provide additional benefits including sweetness, creaminess (fat mimetic), color and even texture.

“Many consumers don’t realize that high levels of protein can affect digestion,” Ms. Raban said. “Including fiber can help with some of the uncomfortable effects when consuming large amounts of protein.”

Inclusions are an easy way to add protein and other nutrients along with flavor, color and texture. Most baked goods benefit from their addition, as they add eye appeal that attracts the shopper.

“Inclusions can carry protein of any source, whey or plant-based, to add flavor in any baked good,” said Aaron Dare, global director for encapsulates and inclusions, Balchem. “Our inclusion line includes flavorful, high-fat options as energy sources that make sense for bars designed for keto and paleo diets, where you need energy without increased sugars.”

Balchem’s encapsulation technology protects heat-sensitive sports nutrition ingredients, enabling their use in baked applications. “We offer a stable vitamin C for sports bars,” Mr. Dare said. “We offer multiple taste-masking capabilities that can help improve the flavor of vitamin B-complex and energy ingredients such as caffeine and guarana.”

Encapsulating minerals such as magnesium, iron, zinc and copper can assist in formulation, and they offer beneficial healthy attributes. “These minerals are necessary for muscle building and repair,” Mr. Dare said.

Prinova offers functional market forms of vitamins and minerals, including customized blends for the fortification of baked goods. “Some forms are more soluble and bioavailable than others and offer different taste profiles and stability,” Mr. Chaudhari said. “We design precise formulations choosing the most compatible market forms based on the finished product characteristics, processing conditions and regulatory requirements.”

While often focused on muscle health, athletes often tend to forget the importance of managing their immune system. Sports nutrition products can be formulated to assist.

“The demands of working out can often predispose athletes to getting sick, which can throw off training,” said Michael Kemp, nutrition manager, North America, Kerry.

Kerry’s beta 1,3/1,6 glucan is extracted from the cell wall of a proprietary strain of baker’s yeast, and more than a dozen clinical studies demonstrate its ability to help strengthen the immune system. Several of these studies have shown the ingredient to help increase vigor and mental clarity while reducing fatigue, tension, confusion and upper respiratory tract infection after intense events, such as a marathon. The ingredient is stable to common baking temperatures and is largely neutral to taste in baked goods.

The best sports nutrition products are ones that are convenient or easily snackable. Many athletes are eating meals in non-traditional locations such as during a workout, at the gym, or on the go to and from the gym.

“Making a sandwich between squat sets is not going to happen,” Mr. Kemp said. “Being able to integrate a food into the schedule of an athlete is of really high importance today.”



International Artisan Bakery Expo launched

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Business-to-business trade show and conference producer, Emerald Expositions, has announced the launch of the International Artisan Bakery Expo (IABE.)
The event will stage alongside the International Pizza Expo, March 5-7, 2019 at the Las Vegas Convention Center.

“For the first time in more than a decade, the artisan and retail bakers will have annual trade show focused on their unique businesses,” said Peter Lachapelle, Vice President of Food Group for Emerald Expositions in a press release. “The show will seek to marry a new breed of baker, the artisan baker, selling high quality, baked goods with the supplier representatives of the ingredients and equipment they use.”

The International Artisan Bakery Expo is designed for the artisan baker offering fresh, unpackaged products sold through specialty retail bakeries, in-store bakeries, bakery cafés, other foodservice operations and intermediate wholesale bakers.

The event is poised to attract upwards of 200 suppliers in more than 300 exhibit spaces. Additionally, the IABE is set to engage an estimated 3,000 artisan bakers from the global marketplace.

To maximize the IABE experience, this event will bring together bakers, millers, equipment manufacturers, ingredient suppliers and industry authorities for three days of learning, tasting and networking. Experts from the Bread Bakers Guild of America (BBGA) will lead seminars on every aspect of artisan baking, from ingredient selection and handling to starting and growing a healthy, profitable artisan bakery.

Exhibitor booth sales are now open to industry suppliers. Attendee registration is scheduled to open in October.

The International Artisan Bakery Expo is owned by Emerald Expositions, an operator of business-to-business trade shows in the United States. The company currently operates more than 55 trade shows, as well as numerous other face-to-face events. In 2017, Emerald’s events connected over 500,000 global attendees and exhibitors and occupied more than 6.9 million NSF of exhibition space.

More information can be found at


Sustainability, ingredient safety on tap for Cereals & Grains 18

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Cereal grain scientists and food industry professionals from around the world will meet in London, U.K., Oct. 21-23, 2018, to share their research at AACC International’s annual meeting, Cereals & Grains 18.

The meeting will offer attendees an opportunity to connect with European leaders in cereal science from academia, government and industry. This year’s meeting will highlight the latest changes, challenges, research and innovations along the whole value chain of cereals seen from different international perspectives — from the field to the fork.

The meeting will convene at Hilton London Metropole’s modern conference facilities, giving attendees the chance to network and make new connections. There will be featured sessions with up to 400 participants, focus sessions with about 150 attendees and deep dives for around 50 specialists. In addition, each day will have a specific theme with sessions organized by industry leaders including:

Oct. 21 – Sustainability from Gene to Field:

  • Keynote Achim Doberman, Rothamsted Research: Leading from an illustrious past into a demanding future
  • Technologies for Grain Production – the latest developments in precision agriculture
  • Exploiting Ancient, Traditional and Exotic Wheats
  • The value of Data Science for Cereal Science, Bakery and Patisserie
  • Wheat Breeding for Quality
  • Rice, Pulses
  • The challenges and future of managing the grain industry from international perspectives

Oct. 22 – Safe Ingredients and Quality Products:

  • Keynote Ian Roberts, Bühler Group: Digitization to revolutionize the grain value chain of the future
  • Challenges of Managing Food Safety
  • Current innovations and challenges in extrusion of grains and legumes
  • EU Starch Roundtable
  • Shelf Life Challenges in the New Retail Model
  • Fermentation Science: Bread to Beer
  • Bioprocessing: designer tool for food structure and texture
  • Linking Consumer perceptions with analytical data to address consumer needs
  • Mycotoxins
  • Innovation in cereal research and analytical methods
  • Carbohydrate Quality with Glycemic Index point/counter point discussion

Oct. 23 – Formulating for Health and Wellness:

  • Processing for Health: how to steer processing for improved health benefits of cereal products
  • Reduced Sugar, Sodium & Fat
  • Game Changers II: Demystifying Grains and Nutrition
  • Health aspects of grain-based products
  • Moving the Whole Grain Definition Forward: Perspectives from the Stakeholders (AACCI-ICC Joint Panel)
  • Sourdough & Rye: New insights, new innovations
  • Innovation in quality testing and manufacturing of wheat based products – an Asian perspective
  • Fostering Innovation – General Session Panel led by Thorsten Koenig, EIT

For more details including session descriptions, featured speakers, exhibitors, pre and post meeting opportunities visit AACC’s website.

Source: World Grain


BENEO Receives FDA Certification for Fiber Ingredients

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Beneo-Orafti SA, a subsidiary of Südzucker Group, Germany, announced it has officially received FDA approval for two of its dietary fibers: Orafti Inulin and Oligofructose. According to the U.S. Food and Drug Administration (FDA’s) new food and nutritional labelling regulations, the Orafti chicory foot fibers remain classified as dietary fiber in the U.S., the company says.

After an extensive review of scientific research, the FDA confirmed that Orafti Inulin and Oligofructose are in compliance with the dietary fiber definition as laid down in the nutrition labelling regulation, it says. The decision was made following an extensive review by the FDA’s Nutrition Science Review team into a wide range of non-digestible carbohydrates, the company adds.

Anke Sentko, vice president of regulatory affairs and nutrition communication at BENEO, said in a statement, “Given the ever-growing body of research in favor of our fibers, we never doubted this outcome, but are obviously delighted with the result of the latest ruling from the FDA.”

“At BENEO, we are delighted with this outcome as we’ll continue our mission to bring healthier solutions to the American consumer,” the company said in a statement. “As people become more familiar with nutrition labels and look for recognizable functional ingredients, we offer them our Orafti fibers from the root of ancient vegetable, chicory.

“With its ease of use, pleasant taste, excellent functionality for sugar and fat reduction, and digestive health benefits via its prebiotic power, chicory root fiber is the top choice to improve your products’ nutritional profile,” it adds.