Food Ingredients News

UK MPs Pass Sugar Tax

26 Apr 2017 --- UK MPs have approved the Finance Bill, which incorporates legislation enabling the introduction of the Soft Drinks Industry Levy in April 2018. 

Key Interview: Symrise Addresses Premium Indulgence Trend in Savory

25 Apr 2017 --- As a result of globalization, consumers’ social and culinary horizons have broadened considerably over the past years. Increased exposure to new cultures and cuisines has whet consumers’ appetites for novel flavors, textures and food combinations, and this culinary curiosity, in combination with increased awareness and expectations of the healthiness and sourcing of food products, is putting suppliers’ skills to the test.

Kraft Food Ingredients Adds Renowned Heinz Brands to Portfolio

25 Apr 2017 --- Kraft Food Ingredients has added Heinz Ketchup and Lea & Perrins Worcestershire Sauce along with a variety of Heinz vinegars, relishes and sauces to its broad portfolio of ingredient solutions. These products are now available in several sizes and formats to meet a full range of manufacturing and foodservice needs.

NHS and Leading Suppliers Vow to Reduce Sales of Sugary Drinks

24 Apr 2017 --- The UK National Health Service (NHS) has announced it is “stepping up the battle against obesity, diabetes and tooth decay” by declaring that sugary drinks will be banned in hospital shops from next year unless suppliers voluntarily take decisive action to cut their sales over the next 12 months. 

Key Interview: Sensory Eating Experiences with Ingredion

18 Apr 2017 --- Texture makes foods and beverages vividly memorable and enjoyable. It's in line with taste in defining the eating and drinking experience. Ingredion has more than 60 years’ experience in texturizing food and beverages. The company’s' extensive product portfolio offers a wide choice of texturizing ingredients, including base viscosifiers and co-texturizers, as well as gelling, crisping and pulping agents – all are used to create different textures and claims.

Revolutionary Ingredion Starch to Reduce Costs in Cheese Products

13 Apr 2017 --- Ingredion has announced for the U.S. and Canada a revolutionary new starch solution – PRECISA 680 starch – to enable cheese manufacturers to save costs, maintain texture and improve performance without compromising valuable whey streams.

Cargill & Partners Drives Sector Transformation in Ghana

12 Apr 2017 --- Yesterday (11 Apr 2017), Cargill celebrated the establishment of its own licensed buying company (LBC) – Cargill Kokoo Sourcing Ltd – in Ghana, in the presence of a Deputy Minister for Trade and Industry, Hon. Carlos Kingsley Ahenkorah, a Deputy Minister designate for Food and Agriculture, Hon William Quaitoo, the Ambassador of the United States to Ghana, H.E Robert P. Jackson, the Ambassador of the Netherlands to Ghana, H.E Ron Strikker, representative of the Chief Executive Officer, COCOBOD and representatives from Cargill.   

Sisterna Begins Offering RSPO Certified Sucrose Esters

12 Apr 2017 --- The facilities of DKS Co. Ltd. in Japan, the producer of Sisterna sucrose esters of fatty acids and Sisterna’ s mother company, are approved as RSPO Mass Balance and Segregated supply chain.

Special Report: Trending Good Fats

10 Apr 2017 --- Two trends continuing to dominate 2017 are clean & clear labels and the reduction of using ingredients with negative connotations and perceptions around them. Although there are geographical differences with some ingredients, like sugar, fat is universally being cut. Across the board food innovators and manufacturers are finding ways to use less of it, none of it and substitute it for healthier alternatives. 

Key Interview: Tetra Pak Highlight Growth in Coconut-Based Products

10 Apr 2017 --- Coconut-based beverage products are gaining popularity. Between 2013 and 2016, packaged coconut water alone reports a CAGR of 22% in production volumes. Still a young market, its growth is expected to continue at pace, driving global sales to an estimated $3.4 billion by 2019. With global demand for coconut-based products racing ever higher, Tetra Pak has launched an online version of its acclaimed Coconut Handbook.

Stevia-Packed Coca Cola Life Scrapped in the UK as Sales Go Flat

10 Apr 2017 --- Low-sugar Coca Cola Life is to be phased out in Britain in June after sales of the stevia soft drink have nosedived. The move comes as Coca Cola increases its investment in Coca-Cola Zero Sugar as part of its on-going zero sugary strategy. This will allow the company to “simplify consumer choice between sugar and sugar-free formats” as Coca-Cola continues to focus on the growth of Coca-Cola Zero Sugar and Diet Coke.

2017 is Looking Rosé as Brits’ Tastes Change

10 Apr 2017 --- As the warmer weather begins to emerge in the UK, Sainsbury’s has seen a 58% increase in French rosé sales in the past four weeks, and received bumper sales this weekend with temperatures hitting up to 23 degrees.

Olam Combines Financial and Sustainability Reporting for First Time to Highlight Importance of Creating Holistic Value

10 Apr 2017 --- Olam has merged its Annual Report with its Corporate Responsibility and Sustainability Report for the first time, reflecting the interdependence of economic, social and environmental performance for the global agri-business and the importance of creating value across all three fronts. 

Acacia Gum Improves Texture and Shelf Life of Breads: Study

07 Apr 2017 --- A sensory study commissioned by acacia gum manufacturer Alland & Robert has revealed that breads containing acacia gum are more appreciated by consumers. Trials involving a panel of 58 people were conducted on two different types of bread: white sandwich bread and gluten free bread, using two grades of acacia gum — Acacia Gum seyal and Acacia Gum senegal — with three different dosages of 1%, 3% and 6%. 

Bühler Launch Healthy and Convenient Snacks for On-the-Go Consumers

07 Apr 2017 --- More and more people don’t eat at home but rather while leaving the office, on the way to the day-care center, or before the gym, which means that the demand for healthy food on the go is increasing. No matter the raw materials, shape, taste or if the snack is coated with chocolate: Bühler’s solutions cover the complete range of end products. Nutritious and tasty cereal or nut bars are particularly popular: “At Interpack, we highlight our competence in the area of snacks by presenting our integrated production solutions, from grain or nuts to the finished bar or biscuit,” explains Thomas Bischof, Head of Bühler’s Business Unit Countlines.

UK Sugar Reduction Plan Goes Beyond Taxation, Says GlobalData

07 Apr 2017 --- By emulating the UK’s salt reduction program, Public Health England’s (PHE) “Sugar Reduction: Achieving the 20%” strategy is a step in the right direction to improve the health of UK consumers, according to research and consulting firm GlobalData.

UK Farmers’ Union Rallying Call for Dairy Industry to Deal with Market Volatility

06 Apr 2017 --- The head of the UK’s National Farmers Union is urging the industry to step up ways to manage the “volatility” that he believes is becoming the norm in the sector.

Nestlé’s 30% Sugar Reduction for Rowntree’s Fruit Pastilles

05 Apr 2017 --- Hot off the heels of launching the reduced sugar Kit Kat, Nestlé Rowntree’s brand is unveiling its new 30% less sugar versions of firm favorites, the best-selling Rowntree’s Fruit Pastilles and Rowntree’s Randoms. 

BevSa Responds to Revised Tax Proposal on Sugar Sweetened Beverages

05 Apr 2017 --- The Beverage Association of South Africa (BevSA) welcomed changes to the proposed Sugar Sweetened Beverages (SSBs) tax outlined in the Budget speech, but maintains its concerns about the negative economic impact; limited health gains; as well as inadequate baseline studies in a submission to National Treasury on the matter. 

Special Report: Confectionery & Chocolate Trends – It’s Not Only Sugar Reduction on the Menu

04 Apr 2017 --- Sugar remains the key ingredient delivering the sweetness and great taste that consumers are looking for, specifically in the chocolate and confectionery sectors. The quest to combine taste and health is driving NPD, as the industry faces the challenge of balancing public demand to reduce added sugars and create indulgent experiences, while at the same time presenting clean label products.