Mars Files Patent for Heat-Resistant Chocolate

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M&M’s six-decades-old slogan “Melts in your mouth, not in your hand” might sound quaint to modern ears, but chocolate that won’t melt at warm temperatures while still maintaining its natural taste and texture may be the holy grail of the candy industry. And M&M-maker Mars is still on the hunt for chocolate that can fulfill M&M’s promise without its protective candy shell.

Mars, Inc. has recently filed an international patent for a more heat-resistant chocolate, according to the site Food Navigator. Chocolate typically melts around 86 degrees Fahrenheit, but the tests Mars conducted for its patent application were at 91 degrees, 95 degrees, and 100 degrees—all of which would represent a significant improvement. By comparison, in 2014, when Hershey’s was working on a heat-resistant chocolate, the target was reportedly 90 degrees or above.

The key to Mars’ innovation appears to be including what is repeatedly described as “a polyol with a boiling point of 105 degrees Celsius or higher.” A “polyol” is a type of compound with multiple hydroxyl groups. In the food industry, the most notable examples are sugar alcohols like sorbitol—though Mars would appear to have its eye more on glycerin in this case. Mars also specifies that this chocolate would be combined with innovative packaging to further its heat resistance.

It’s not clear when or in what form these products would be released, but in the past, the focus for heat resistant chocolates has been countries where consistently warm temperatures make shipping and storage problematic. As Mars explains in the patent, “What is a desirable trait from the consumer’s point of view is not necessarily a positive attribute from the point of view of manufacturing, shipping, or handling… These concerns may be exacerbated in regions where economic circumstances are not favorable for the widespread use of refrigerated storage.”

And adding a bit of perspective on this innovation, Mars points to 17 other examples of patents around the globe for similar attempts at a chocolate and chocolate packaging that can stand up to high temperatures. It actually gives you a lot more respect for M&M’s good ol’ candy shell.

Source:  foodandwine.com

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Gluten-free flour finds a foothold in society

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Gluten-free has become commonplace in today’s food scene, but it is often still met with curiosity and caution by those whose everyday diets don’t require it. Food allergies and food intolerances are a growing public health concern causing higher consumer demand of products that are tailored to meet special dietary requirements.

Celiac disease, an autoimmune disorder where the ingestion of gluten leads to damage in the small intestine, affects about 1% of Americans. That’s about 3 million consumers who must eliminate all gluten from their diet. But many more have stopped consuming gluten or reduced their intake because it makes them feel better.

“While celiac disease affects a small number of Americans, much of the growth in the gluten?free category is driven by consumers’ growing interest in more natural and healthful ingredients, as well as a general desire to live a healthier and cleaner lifestyle,” says Laura Gerhard, director of strategy and marketing, Blue Diamond Almonds Global Ingredients Division. “Breads made with alternative flours are gaining popularity as consumers look for gluten?free versions of their favorite bakery goods, or those that align with specialty diets, such as the paleo or keto diet.”

According to a new report by Global Market Insights, the gluten-free food market will be valued at $12.5 billion by 2025, which is nearly double the current value.

As consumer interest in gluten-free products has grown, the category has transitioned from a niche to a mainstream market segment. Boosting demand in the market for gluten-free foods are new product launches featuring flours based on nuts, seeds, beans, fruits, and vegetables that appeal across a range of diet trends. Under a US Food and Drug Administration regulation that took effect in 2014, a food must contain less than 20 parts per million of gluten if the manufacturer wants to label it gluten-free.

Cassava, coconut, and cauliflower are among ingredients replacing wheat in tortillas, pizza crusts, and snacks. Such products are perceived as healthier than traditional options, says Melissa Abbott, vice president of The Hartman Group.

“When we started seeing the gluten-free trend happen a decade and a half ago, it was really in part a reaction, and it continues to be a reaction against highly processed, industrialized products that are made with industrialized flour,” she says. “Fast forward a few years, and we start to see other diets come to the fore, like Whole30 and paleo, that leverage this notion that highly refined carbohydrates, particularly grains, were not good for you, and that included gluten.”

Alternative flours

Plant?based protein ingredients are trending in the bakery category, including for gluten?free products. According to data from Mintel, 23% of U.S. bakery consumers consider high?protein claims important on baked goods, including 25% of Millennials and 24% of Gen X. Globally, the use of protein in baked goods is expected to double by 2025, according to a report from Euromonitor.

Incorporating natural sources of plant?based protein is one way that bakers and food manufacturers can align their gluten?free offerings with consumer demand for functional and enhanced bakery products.

“The demand for gluten-free bread options is not going away, but at the same time, consumers’ understanding of gluten-free options is broadening,” says Jonathan Davis, senior vice president of innovation for La Brea Bakery. “With the introduction of new ingredients like vegetable and fruit flours, gluten-free bread offerings will continue to be a popular bread option.”

La Brea is even celebrating Celiac Awareness Month in May by asking customers to share their gluten-free bread creations on social media for a chance to win various prizes. Visit www.labreabakery.com for more information.

Almonds are among the most on?trend ingredients for gluten?free snack and bakery products today. Gluten?free was the top claim used on new almond product introductions worldwide, appearing on 36% of almond introductions in the bars category, according to the most recent Global New Products Report from Innova Market Insights.

Gerhard says that Blue Diamond sees this trend playing out with manufacturing customers, who are formulating with almonds in a variety of forms to add texture, flavor, and nutritional benefits to their gluten?free products. She says they have also experienced a steady demand for its almond flour since its introduction in 2015. According to IRI data, the almond flour category saw 81% year?over?year volume growth in 2018.

“Consumers’ desire for a functional flour that can substitute closely for traditional flour has been a winner, particularly for those in pursuit of a gluten?free diet,” says Gerhard. “Additionally, the health attributes of almond flour, combined with its slightly sweet taste, are very enticing to consumers.”

Some gluten?free flours can be gritty and rough, producing an undesirable texture in the finished product. Almond flour, however, has a smooth texture and fine granulation. The ingredient can be used for both baking and cooking and can be used in a wide array of applications, including cakes, breads, and muffins, as well as cookies, bars, and crackers. It can also be used as a thickener for sauces and soups, a batter for frying, or as a replacement for breadcrumbs in dishes, says Gerhard.

Though baking with almond flour can be easy, substituting traditional flour with almond flour cannot be done cup-for-cup. Every recipe is different, but the best way to start is by adding the same amount of almond flour called for in a recipe, then slowing adding more until the batter reaches the desired thickness, according to Gerhard. Generally, batters and doughs should be on the thick side for the best baking results. Fats and oils should also be reduced by approximately 25% when baking with almond flour, as the flour itself has a higher fat content compared to traditional flour.

Sugar may also be reduced by about 25% in baked goods because almonds also have a sweet flavor on their own. Cook times may need to be increased approximately 5 minutes because of the extra moisture present in almond flour.

Gluten-free drives innovation

John McIsaac, vice president of strategic business development for Reiser, points out that gluten-free demand is driving change in the bakery equipment sector, and Reiser is responding.

Opened in 2008 in Canton, Massachusetts, the Reiser Customer Center was updated in 2017 with new construction that doubled the size of the facility to 13,200 square feet. Problem-solving is really the crux of the baking aspect of the Reiser Customer Center. Clients are seeking to scale up and increase efficiencies; formulate a new product; produce a gold standard prototype on their equipment; and/or rectify production issues.

“As always, our customers will drive our innovation,” McIsaac says. “At their insistence, we developed small machines to produce pizza dough and bread portions, solutions that handle the dough gently and accurately. They drive us to produce new doublescrews for our Vemag that can portion larger and larger inclusions without damage. They drive us to produce machines that can handle the stiffest energy bar and the stickiest gluten-free dough. We listen to them, and then our engineers and bakers go to work.”

Source:  bakemag.com

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EU-wide food label should not fall to the back-burner, say advocates

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Advocates for an EU-wide mandatory Nutri-score food label want the European Commission not to overlook the long-awaited harmonisation of front-of-pack nutritional labelling, despite the focus on tackling the COVID-19 pandemic.

In a letter addressed to Health Commissioner Stella Kyriakides, a coalition of more than 40 food stakeholders reiterated their call for a legislative proposal to introduce the Nutri-score as compulsory for all food manufacturers.

The coalition includes groups such as the European Consumer Organisation (BEUC), MEPs, academics and also food juggernauts like Danone and Nestlé, as well as large retailers like the Netherlands’ Albert Heijn, Belgium’s Delhaize and Germany’s Lidl and REWE.

The Nutri-score is a nutrition label that converts the nutritional value of products into a code consisting of five letters, from A to E, each with its own colour.

The system was developed in France and is also used in Belgium and Spain, and is designed to make it easier for consumers to quickly see which products are recommended and which should be avoided.

In open defiance of the French Nutri-score, Italy’s government has offered its proposal for a different food label scheme called NutrInform, based on a “battery-powered” symbol which indicates to the consumer the nutritional contribution in relation to their daily needs.

Only a few months ago, the issue of an EU-wide scheme was quite high on the Commission’s agenda, as it was in the process of putting together the bloc’s new food policy, the Farm to Fork Strategy (F2F), which was expected by the end of March.

However, the launch of the strategy was initially pushed back until 29 April, then postponed until further notice, although Commission Executive Vice-President Frans Timmermans recently said that the F2F might be delayed by several weeks but no longer.

Foodstuff labelling also falls within food safety, one of the main competences of the Health Commissioner and her supporting services under DG SANTE, which are currently busy coordinating member state responses to the pandemic.

The campaigners’ letter says that the focus remains for now on combatting the immediate threat posed by the virus, but it also highlights the importance of the health of citizens as Europe is facing the serious impacts of the COVID-19 crisis.

“It is nevertheless imperative that, as we look ahead, policymakers address underlying and urgent societal concerns related to unbalanced diets and malnutrition, which will persist in our societies if strong action is not taken,” the letter continues.

In a leaked draft of the F2F strategy seen by EURACTIV in early March, reversing the rise in overweight and obesity rates across the EU by 2030 was one of the five key targets listed.

People’s diets are not in line with health recommendations and retailers do not always make the healthy option the easiest one for consumers, the Commission pointed out in the F2F draft, adding that it will put forward a legislative proposal to harmonise front-of-pack nutrition labelling.

According to the draft, the new food labelling proposal will set nutrient profiles to limit the use of nutrition and health claims on foods high in fat, sugar and or salt, but it will also require origin indication for certain food products.

“As rates of overweight and obesity remain worryingly high in the EU, it is essential we better equip consumers with tools such as the Nutri-Score to help them to compare products and make healthier choices in the supermarket,” said Monique Goyens, Director-General of BEUC.

Source:  euractiv.com

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In April the FAO Food Price Index fell for the third consecutive month

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» The FAO Food Price Index* (FFPI) averaged 165.5 points in April 2020, down 5.7 points (3.4 percent) from March and the lowest since January 2019.  The April decline marked the third consecutive monthly fall in the value of the Index; largely attributed to several negative impacts on international food markets arising from the COVID-19 pandemic. Except the cereal sub-index, which declined only slightly, all the other sub-indices of the overall Index registered significant month-on-month declines in April, in particular the sugar sub-index.

» The FAO Cereal Price Index averaged nearly 164.0 points in April, down marginally from March but still up almost 4.0 points (2.4 percent) from April 2019. Among major cereals, international prices of wheat and rice rose significantly in April, but a sharp drop in maize quotations kept the overall value of the FAO Cereal Price Index close to its level in the previous month. Wheat prices averaged 2.5 percent higher month-on-month, reflecting strong international demand amid reports of a quick fulfillment of the export quota from the Russian Federation, which was implemented in late March and is not expected to be adjustable until the end of the current marketing season on 30 June. The imposition of temporary export restrictions and logistical bottlenecks in some suppliers fueled a 7.2 percent monthly increase in international rice prices, although increases were capped by the easing and eventual repeal of export limits, namely in Viet Nam, towards the end of the month. By contrast, international maize prices registered a third consecutive month of decline, pushing down the overall value of the coarse grains index by 10 percent from the previous month. Already large export availabilities, supplemented by newly harvested crops in South America, amid weaker demand for animal feed and fuel ethanol, continued to put strong downward pressure on maize prices.

» The FAO Vegetable Oil Price Index averaged 131.8 points in April, shedding 7.2 points (or 5.2 percent) from last month and hitting its lowest level since August 2019. The third consecutive monthly decrease in the index mainly reflects falling palm, soy and rapeseed oil values, whereas sunflower oil prices strengthened. The continued decline in palm oil prices was driven by the plunge in international crude oil quotations and sluggish global demand for palm oil in both the food and energy sectors because of the COVID-19 pandemic. Higher than expected palm oil output in Malaysia added to the downward pressure on prices. Weakening demand also pushed down soy and rapeseed oil prices, with soyoil values also affected by higher than anticipated crushings in the United States. By contrast, international sunflower oil prices rebounded in April, underpinned by firm import demand amid concerns over tightening exportable supplies.

» The FAO Dairy Price Index averaged 196.2 points in April, down 7.3 points (3.6 percent) from March, registering the second consecutive month of decline and now down 18.8 points (8.8 percent) from its value in the corresponding month last year. Quotations for butter, skim milk powder (SMP) and whole milk powder (WMP) fell by over 10 percent in April, reflecting increased export availabilities and mounting inventories amid weak import demand. With milk production in the northern hemisphere normally rising at this time of the year, diminished restaurant sales and reduced demand from food manufacturers also weighed on prices. By contrast, price quotations for cheese rebounded moderately on account of limited spot supplies from Oceania, where production is seasonally declining.

» The FAO Meat Price Index* averaged 168.8 points in April, down 4.7 points (2.7 percent) from March, registering the fourth consecutive monthly decline. In April, international quotations for all meat types represented in the index fell, as a partial recovery in import demand, mainly in China, was insufficient to balance a slump in imports from other countries, caused by continued COVID-19 related economic hardship, logistical bottlenecks and a steep fall in demand from the food services sector due to lockdowns. Notwithstanding reduced levels of meat processing as labour shortages mounted, plummetting restaurant sales led to increased stock build up and export availabilities, also weighing on meat price quotations.

» The FAO Sugar Price Index averaged 144.points in April, down 24.7 points (14.6 percent) from March, marking the second consecutive monthly decrease. This latest drop was mostly on the back of a collapse in international crude oil prices. Falling energy prices means that sugar mills divert more sugarcane for the production of sugar instead of ethanol, a substitute for gasoline, hence expanding sugar export availabilities. In addition, a contraction in sugar demand arising from the confinement measures imposed in a number of countries to contain the spread of COVID-19 spawned additional downward pressure on world 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

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The 2020 Sweets & Snacks Expo has been canceled

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The Sweets & Snacks Expo, originally scheduled for May 18-21, 2020, in Chicago, has been canceled.

We are extremely disappointed not to be able to offer the experience, inspiration, insights and connections so many in our community have come to rely on in association with the event. But as restrictions and recommendations on mass gatherings continued to build in cities and states across the country, it became clear that cancellation of the show was the only path forward.

Thank you for your patience and understanding during these last few weeks as we evaluated the right decision to make as the coronavirus situation developed. Ultimately the cancellation was unavoidable due to a combination of factors, including state and local stay-at-home orders and travel bans and restrictions from our member companies, retail partners and other attendee organizations. This was a difficult business decision for our Board of Trustees and the team at the National Confectioners Association, and it was not the outcome any of us wanted.

If you are a 2020 exhibitor or attendee, we know you have many questions about what the cancellation of the show means for you and your company specifically, and we have addressed those questions in this resource. We remain committed to transparency and will continue to update you with any new and relevant information as we work through the details of the cancellation with our partners, the city of Chicago, McCormick Place and others.

As part of our Sweet Insights Unwrapped series, we have a robust schedule of distance learning already in place for June, July and August and will look for ways to enhance those insights and bring even more value to our attendees and exhibitors. More information about these opportunities will be available soon.

Please know how much we appreciate being part of this community. The cancellation of the Sweets & Snacks Expo is disappointing, but our enthusiasm for the confectionery and snack industries is stronger than ever thanks to the outpouring of support and encouragement we have had over the last month from exhibitors and retail customers alike. We know that with your engagement and support, the 2021 Sweets & Snacks Expo (May 24-27 in Chicago) will be the best one yet.

Again, we wish to thank you for your support – not only during this time of crisis, but also over the past 23 years we have been working together to build the unique and special community that makes up the Sweets & Snacks Expo. Please feel free to reach out to our customer service team at (833) 336-3206 if you have questions about your participation. We are here to help. Remember – we are all in this together! Our collective resilience, grit and determination will get us through this trying time.

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New Stäubli Robots Specialize in Making Sandwiches

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Stäubli Robotics, a global leader in industrial automation, is expanding the possibilities for automation in food and other industries with high production, strict hygiene requirements, and demanding humid environments.

More than 7,000 sandwiches an hour is the kind of throughput achieved by Grote Company, a Stäubli customer that manufactures food slicing and assembling equipment, using the robotic sandwich assembly line it developed in-house. The system’s main ingredient is a Stäubli TX2-60 HE (Humid Environment) six-axis robot.

Guided by a 3D vision system, the TX2-60 HE “lids” the sandwich, deftly picking up the two halves from a conveyor using a specialized gripper, putting them together, then aligning the complete sandwich precisely on the conveyor for accurate slicing. Up to 60 sandwiches per minute can be produced in this way, with twin lines available to double production up to 120 sandwiches per minute.

The Stäubli TX2-60 HE robot is designed to operate with optimum reliability as well as safety. Hygienic design features include:

  • It is designed specifically for use in wet environments and full washdown applications;
  • Smooth, rounded and tilted surfaces to eliminate liquid retention;
  • No external cables – all connections go through the base;
  • Fully enclosed and pressurized structure to prevent microorganism penetration and avoid condensation;
  • Protected against low-pressure jets of water (IP65) and immersion (IP67);
  • Fully compatible with NSF H1 food-grade oil;
  • Stainless steel crucial components and specific coating for durability in extreme conditions.

Bob Grote, CEO of Grote Company, emphasized the importance of hygienic design, which was a requirement. “The entire cell is regularly sanitized with hot water and chemical cleaning agents,” he explained. This routine would push a conventional robot beyond its limits, but the Stäubli TX2-60 HE is built to withstand rigorous cleaning processes required by applications that are subject to the strictest hygiene standards – such as those involving contact with unwrapped food products.

“The recently developed TS2 and TX2 in their HE versions are the result of the long experience of Stäubli Robotics in the food processing industry. Our unique hygienic design, developed for our six-axis range and now four-axis range, is the fruit of regular exchanges with the players in this very specific market. Stäubli is proud of this exclusive offering, which sets the standards for an industry that is showing increasing needs for automation,” said Sebastien Schmitt, robotics division manager, Stäubli North America.

Grote’s robotic sandwich assembly line can be integrated into existing production systems or operated as a standalone cell. Either way, the user benefits from a high degree of automation with high flexibility. The robot can take on other tasks and produce various types of sandwiches with a quick program and gripper change. Grote remarked on its potential, saying “We are convinced that robotics will play a major role in automated food production in the future. We see ourselves as pioneers in this regard, and we intend to apply this principle in other areas, for example in the topping and handling of frozen pizzas.”

Source: World Bakers

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Ingredion launches first polyol sweetener to meet health-conscious demand

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Meeting the increasing demands of ever more health-conscious consumers, Ingredion EMEA has launched its first polyol sweetener.

ERYSTA Erythritol supports functional build back and sweetness when sugar is removed in products including ice cream, desserts and chocolate confectionery, while providing consumers with the mouthfeel and texture that they expect in their favourite products, Ingredion said.

Other applications include baked goods, beverages and fruit preparations.

Working with culinology and technical experts at Ingredion’s Idea Labs innovation centres across the region, manufacturers can collaborate on recipe formulation to develop new and on-trend products with a focus on getting to market quickly.

From a decadent low-calorie chocolate brownie ice cream with reduced sugar, to a sumptuous no added sugar rhubarb and rose cordial, food and beverage producers can create products that tap into the consumer demand for healthier alternatives that still deliver on taste, texture and an indulgent eating experience.

“Increasingly health-conscious shoppers are paying close attention to the sugar and calorie content of their favourite foods. In fact, 64% of consumers in Europe, the Middle East and Africa say that a ‘low in calories’ claim is important to them when buying food or drinks,” said Rodolfo Garza, Regional Growth Platform Leader, Marketing, at Ingredion EMEA

“But consumers want it all – the guilt-free indulgence of lower-sugar, lower-calorie alternatives. European consumers in particular seek pleasure and health in equal measure[2], but the challenge for manufacturers is delivering the same functional properties in a product when sugar is removed.

“ERYSTA Erythritol delivers around 70% sweetness compared to sugar, delivering functional and textural properties such as bulking, ease of processing and mouthfeel enhancement when replacing sugar in formulations.”

Source:  fdiforum.net

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Callebaut helps chocolatiers, pastry chefs during COVID19

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The Callebaut Group established an online initiative to help chocolatiers and bakers delivery and boost their marketing during the COVID-19 lockdown.

The initiative was born from the desire to support the community of chefs, pastry chefs and chocolate makers, hard hit by the quarantine situation during the most important of the year: Normally, graduations, spring holidays, Mother’s Day and Father’s Day would be a rush season.

Their Chocolate Academy is offering free chocolate making courses to those in the food industry, and offers to help broadcast existing social media posts for bakers and chocolatiers. The company encourages curbside pickup, or delivery to meet customer’s demands.

The distance learning offers to turn spare hours into extra skills, with a live chat where chefs can ask questions from Callebaut’s chocolate experts.

To make this possible, professional chocolate brands from around the world came together to offer their support in collaboration with an expert in relational analytics. The love of chocolate and technology come together to provide consumers with “Not Without My Chocolate.”

Source:  bakersjournal.com

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Mondel?z: brings SnackFutures Innovation Hub to Germany

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Mondelez International announced the launch of the SnackFutures Innovation Hub in Germany. SnackFutures aims to develop innovative snacking solutions and business models that are outside the company’s core business. After a successful launch in the USA and Australia last year, SnackFutures will now be rolled out in Europe in Germany. The idea of SnackFutures is in line with the corporate purpose of Mondel?z to help international consumers to snack properly. This means offering the right snack, at the right time, produced in the right way. The focus areas of SnackFutures are Well-being (snacks and ingredients for well-being), Premium (high-quality snacks and ingredients) and digital platforms and capabilities. Mondel?z is aiming for SnackFutures to contribute $100 million to global sales growth by 2022.

«A key element of our growth strategy is to delight our consumers with innovative, sustainable snacking solutions,» said Fridolin Frost, Managing Director for Germany and Austria of Mondel?z International. «SnackFutures is an important, complementary component of this strategy and also has a very positive impact on our corporate culture. By working with partners and innovative start-ups, new impulses for more agile thinking and behaviour are created». SnackFutures focuses on three strategic core areas:

  • Development of innovative companies and brands in new categories and markets
  • Incubation or repositioning of existing small brands
  • Minority shareholdings in start-up companies

First examples are the newly created brand CAPAO (products made from the cocoa fruit – https://capaofruit.com) in the USA and the minority participation in Start-up Uplift (a manufacturer of prebiotic food – https://upliftfood.com). Both products serve the growing consumer demand for balanced snacking products. «Collaboration with strong partners is a fundamental part of our work at SnackFutures. The synergies and bundled competencies created in this way enable us to develop new, innovative snacking solutions that together open up new growth areas for us,» says Kai Thornagel, Manager Digital Sales + E-Commerce, who heads the SnackFutures Hub in Germany.

Source: bakenet.eu

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Ancient Grain Innovator Purely Elizabeth Launches Nutrient-Rich Pancake Mixes, Featuring Grain-Free Options And The First With Grass-Fed Collagen

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The pioneer of ancient grains, Purely Elizabeth, is launching its latest innovation today – three delectable, nutrient-rich pancake mixes, including a paleo-friendly, grain-free version and the first featuring grass-fed collagen. Light and fluffy texture, with no added sugar and high in protein, Purely Elizabeth’s pancake mixes are a heartier, more satisfying pancake with unparalleled nutrition.

“I launched Purely Elizabeth in 2009 with muffin and pancake mixes made with alternative nutrient-rich flours and superfood seeds. A few years later when our granola launched and became an instant seller, we decided to focus on the one product line,” said founder and CEO Elizabeth Stein. “Now 10 years later, we felt there was still a gap in the marketplace for a better-for-you, better tasting pancake mix. I’m so excited to bring this beloved breakfast food to everyone with more options, filled with deep nutrition, guilt-free.”

Purely Elizabeth has revolutionized the natural category since its launch 10 years ago. In 2009, the brand was the first to market gluten-free baking mixes made with nutrient-rich ingredients like chia, hemp, almond flour and sweetened with coconut sugar. Purely Elizabeth also put ancient grains on the map with its Ancient Grain Granolas in 2011; a few years later, it continued to redefine packaged foods with the first Ancient Grain Oatmeal, followed by Probiotic Granola, and most recently, grain-free bars powered by Reishi mushrooms.

With no signs of slowing down, the brand is celebrating its first decade by going back to its roots – baking mixes, premium ingredients, and holistic wellness – that have been in its DNA since day one, with three delicious pancake mixes that align with dietary and lifestyle choices and delight the entire family.

  • Ancient Grain Pancake Mix: Made with a blend of nutrient-rich flours and seeds, including organic teff flour, organic buckwheat flour, almond flour, organic chia, hemp + flax seeds
    • 7g of protein, certified non-GMO, gluten-free + vegan
  • Grain-Free Pancake Mix: Made with a blend of nutrient-rich ingredients, including almond flour, organic coconut flour, organic tigernut flour, organic flax + chia seeds
    • 6g of protein, certified non-GMO, Paleo, gluten-free, grain-free + vegan
  • Grain-Free Protein Pancake Mix with Collagen: The first-to-market pancake mix containing grass-fed collagen. Made with a blend of nutrient-rich ingredients, including almond flour, organic coconut flour, organic tigernut flour, organic flax + chia seeds
    • 11g of protein, certified gluten-free, Paleo, + grain-free

Since its inception, Purely Elizabeth has taken pride in sourcing ingredients based on their superior quality and nutritional benefits – dedicated to always staying ahead of the curve. Purely Elizabeth pancake mixes solve the need for a deliciously nourishing, indulgent breakfast. Mixes ($6.99/10oz) will be available online for purchase at purelyelizabeth.com with major grocers across the nation to soon follow. @purely_elizabeth

About Purely Elizabeth

As a holistic nutrition counselor, Elizabeth Stein was learning about all of these incredibly powerful superfoods like quinoa, chia seeds and coconut oil and realized they weren’t being incorporated into products using innovative, nutrient-rich ingredients. In 2009, when Elizabeth introduced her first product line, she was at the forefront of the ancient grain and chia movement. Today, she continues to stay a step ahead of the curve, incorporating exotic ingredients like Reishi Mushroom and Pitaya to their products. The Purely Elizabeth goal is to continue to redefine the standards of packaged foods and breathe life and delicious nutrition to the center of the store. purelyelizabeth.com.

Source: Purely Elizabeth

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