Weekly Roundup: Vitosa stevia sweeteners gain GRAS status, NPD in US-based snacking

11 Oct 2019 --- This week in ingredients news, HB Natural Ingredients received a “Letter of No Objection” for its Vitosa stevia sweeteners from the US Food and Drug Administration (FDA). US-based Del Monte Foods and healthy snacking innovators BeReal Doughs launch new snacking innovations. UK-based dairy group Meadow Foods has acquired Roil Foods Limited and Agropur Cooperative announced that it will close its ice cream and frozen novelties plant in Lachute, Quebec.

In brief: Ingredients news
HB Natural Ingredients has received a “Letter of No Objection” for its Vitosa stevia sweeteners from the US FDA confirming there are “no questions” regarding the self-affirmed GRAS status (generally recognized as safe) of Vitosa for use as a sweetener in food and beverage products. Vitosa stevia sweeteners offer a solution that enables a 100 percent sugar reduction in various food and beverage products. Vitosa works well in carbonated soft drinks, juices, energy and sports drinks, flavored water, dairy products, cookies and candies. The result of patent-pending technological innovation, Vitosa stevia sweeteners are manufactured by natural ingredients producer HB Natural Ingredients, a subsidiary of BGG World.

Del Monte Foods has launched a new snacking innovation: Fruit Crunch Parfaits.In brief: Product launches
Del Monte Foods has launched yet another new snacking innovation: Fruit Crunch Parfaits. With a full serving of fruit plus creamy and crunchy granola layers, Fruit Crunch Parfaits are a crave-worthy, guilt-free breakfast or anytime snack, says the company. Fruit Crunch Parfait is coined a non-dairy mindful snack option that is on-trend with wellness-conscious consumers who value taste, simple ingredients and dairy alternatives. The product comes in four flavors: Mango, Strawberry, Blueberry and Pineapple Coconut. Packed with two billion probiotics for digestive health and no artificial flavors or sweeteners, Fruit Crunch Parfait is a non-dairy option comprised of coconut crème, providing the flavor, texture and richness of yogurt.

US-based healthy snacking innovators BeReal Doughs has launched a new lunch bag treat. Its gluten-free, organic, plant-based edible cookie dough is now available in snack-sized containers. The company is offering 12 and four-ounce containers for sale. BeReal Doughs created a patent-pending process to make the dough safe and shelf-stable at room temperature for up to 60 days. Putting it in the fridge at the end of that time extends the dough for another sixty days. The dough can be baked, used as a topping, added to recipes like fruit cobblers, or just eaten straight from the container, says the company.

In brief: Company announcements
Meadow Foods, the UK’s largest independently owned dairy group, has acquired Roil Foods Ltd. The announcement is a further step towards Meadow Foods, fulfilling its strategic objective of growing the business through organic expansion and acquisition. Roil Foods manufacturers edible dairy-based oils. The ability to manufacture these new products, in addition to Meadow Food’s AMF and butter, will enhance the company’s offering to customers across Europe and the rest of the world as well as expand the packaging range offered. The announcement follows a strategic investment into Meadow Foods from Paine Schwartz Partners, a global food and agribusiness investment firm.

Agropur Cooperative is closing its ice cream and frozen novelties plant in Lachute, Quebec. The plant’s operations will be transferred to other Agropur facilities, according to the company announcement. A total of 177 employees will be affected by the closure, planned for August 2020. Agropur is shutting the plant to optimize its ice cream manufacturing operations. The Lachute plant was part of the assets of Nova Scotia-based Scotsburn that Agropur acquired in 2017. Following the acquisition, Agropur made a strategic decision to concentrate its ice cream manufacturing operations at two other Canadian facilities, located in Truro, Nova Scotia and Edmonton, Alberta.

In brief: Appointments & retirements
Nestlé has appointed Rob Cameron as Global Head of Public Affairs. Cameron will join Nestlé on February 1, 2020, as Global Head of Public Affairs. He joins the company from SustainAbility, a think tank and consulting firm, where he is Chief Executive and Managing Partner. Cameron has over 20 years of experience in the fields of sustainability, corporate responsibility and stakeholder dialogue. He led several companies and organizations at an international level, among them Fairtrade International, the global umbrella organization for the Fairtrade movement.BeReal Doughs has launched a new gluten-free, organic, plant-based edible cookie dough, which is now available in snack-sized containers.

Fonterra has appointed Fraser Whineray to its management team in the newly created role of Chief Operating Officer, starting in early 2020. Whineray is currently the Chief Executive of Mercury NZ and has held several senior leadership roles since joining the company in 2008. Fonterra CEO Miles Hurrell says Whineray is a results-oriented New Zealand business leader. “Fraser has demonstrated he can transform organizations to achieve growth in complex environments through a focus on innovation, customers and his team. He is motivated to contribute to New Zealand’s export success and to drive sustainability, innovation and efficiency in business – three strengths that we believe can create real value,” he notes.

Finally, the Hain Celestial Group has appointed two new independent directors. Veteran consumer packaged goods executives Richard Beck and Michael Sims will join Hain Celestial’s Board of Directors, effective immediately. Beck will also serve as a member of the Audit Committee and the Corporate Governance and Nominating Committee of the Board and Sims will serve as a member of the Audit Committee and the Compensation Committee of the Board. These appointments increase the Hain Celestial Board of Directors to nine directors, says the company.

By Elizabeth Green

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