Ready Meals & Side Dishes

More scrutiny needed for less-deadly foodborne bacteria, say researchers

15 Feb 2019 --- Employing advanced genetic-tracing techniques and sharing the data produced in real time could limit the spread of bacteria – Bacillus cereus – which causes foodborne illness, according to researchers. As part of a recent study, researchers at Penn State University implemented whole-genome sequencing of a pathogen-outbreak investigation, following an outbreak of foodborne illnesses in New York in 2016.

BI Nutraceuticals strengthens Canada presence with Brenntag partnership

15 Feb 2019 --- US-based ingredients supplier BI Nutraceuticals (BI) is partnering with food and nutrition experts Brenntag Canada Inc. to strengthen its reach in Canada. The partnership will allow Brenntag to widen its portfolio to include ingredients that are healthier, natural and on-trend, according to both companies.

Malic acid demand boosts Bartek Ingredients capital investment program

15 Feb 2019 --- Bartek Ingredients Inc., specialized in malic acid, food-grade fumaric acid and maleic anhydride for food and beverage applications, has completed a 4,000 ton/year capacity increase of its malic acid production facilities. The company is planning more investments as part of a series of process and production improvements planned for this year. The capacity expansion also closely follows TorQuest Partners’ acquisition of Bartek Ingredients Inc in November 2018.

Weekly Roundup: Campden BRI launches “Brexit Hub,” Barry Callebaut places its first promissory note loan

15 Feb 2019 --- In the run-up to Brexit, Campden BRI has launched an information service to help the food industry deal with issues relating to the UK’s exit from the EU. In business news, Barry Callebaut placed its first “Schuldscheindarlehen,” a promissory note loan. SGS achieved accreditation by the American National Standards Institute (ANSI) to certify foreign food suppliers under the US Food and Drug Administration (FDA)’s Accredited Third-Party Certification Program of the Food Safety Modernization Act (FSMA). GoodMills Innovation launched two grain-based functional ingredients made from Tartary Buckwheat, which they will present at BIOFACH, Germany, this week.

Kerry eyes foodservice growth: Social media sharing is challenging operators, says new VP

15 Feb 2019 --- Kerry is eyeing further growth opportunity in the foodservice space, with plant-based trends and social media sharing creating new potential for operators within this dynamic environment. “With our deep knowledge in food & beverages and innovation, foodservice is leading in essence and ahead of the curve in adopting trends. It is therefore a very important market for us to focus on,” Karl Buiks, VP of Foodservice, Marketing & Strategic Planning, Kerry Europe & Russia, tells FoodIngredientsFirst.

Nestlé highlights sharpened plant-based focus as Starbucks range debuts

14 Feb 2019 --- Swiss giant Nestlé is exploring strategic options for the Herta charcuterie business including a potential sale, as the company reports its full-year results. As a further step in positioning its portfolio towards attractive high-growth categories, the company is looking to potentially divest its cold cuts and meat-based products, in favor of plant-based products to keep pace with current consumer trends. The company continues to pivot its businesses to changing market conditions by unveiling its first coffee lines under the Starbucks name which comes after Nestlé closed a US$7.15 billion licensing deal to market Starbucks Consumer Packaged Goods and Foodservice products globally.

Ingredion’s new gum-based texturizers: Single hydrocolloids tap into sugar reduction and sensory trends

14 Feb 2019 --- Ingredion is strengthening its portfolio with the addition of single hydrocolloids which include gum acacia, cellulose gum and tara gum. The texturizers bring a greater breadth of ingredient functionality, including texture stability, emulsification and protein protection, according to the company. With Ingredion’s expertise in recipe formulation, the addition of gums seeks to aid manufacturers to market faster without compromising on mouthfeel.

In love with flavor: Valentine’s Day instigates sweet and savory, indulgent NPD

14 Feb 2019 --- Valentine’s Day offers consumers a chance to spoil their loved ones – and often themselves – with a surge of limited edition NPD including tasty treats and flavorful twists on popular products. In this space, FoodIngredientsFirst takes a look at some of the sweet and savory options on offer this year, in honor of Saint Valentine.

“Genuine chocolate taste”: Cargill launches cocoa powder for baked goods

14 Feb 2019 --- Cargill Cocoa & Chocolate has launched a new cocoa powder, Gerkens CT70, to its cocoa powder brand Gerkens. The launch is specifically designed for baked goods and aims to create “consumer preferred” bakery products by “exceeding their expectations in aroma and chocolate taste.”

IFF reports record-setting sales in “pivotal” Frutarom acquisition year

14 Feb 2019 --- International Flavors & Fragrances Inc. (IFF) has reported that net sales for the full year totaled US$4 billion, an increase of 17 percent from US$3.4 billion in 2017 driven by mid-single digit growth in both Taste and Scent and the contribution of sales related to Frutarom, the biggest acquisition in IFF’s history. For the year, pricing contributed approximately 2 percentage points to growth for both Taste and Scent.

Snacking innovation: Almonds thrive amid calls for healthier options

13 Feb 2019 --- Consumer demand for better‐for‐you snack products is driving the growing global interest in almonds and almond ingredients, as product formulators strive to attract the increasingly health-conscious public. Consumers are pivoting towards simple, unprocessed, clean label foods and many are looking for healthier snacking options.

Crisp Sensation launches ZeroFry crust coating with reduced fat and calories

13 Feb 2019 --- Food coating company Crisp Sensation’s ZeroFry crust is enabling manufacturers to produce crispy, crumb-coated snacks without the need for any frying. According to the company, ZeroFry is suited to health-conscious consumers who don’t want to compromise on taste. “The coatings guarantee a crunchy sensation and taste as pre-fried products, but allow for a 50 percent fat reduction and a considerable reduction in calories too,” says the company.

iFarm Project secures US$1m investment to boost its automated farming facilities

13 Feb 2019 --- Russian modular automated farms start-up iFarm Project has received a US$1m investment, which will be partly used to expand its reach and fund a pilot project in Europe.

Insect extinction threat: “Agriculture must look at its own practices,” says agri-food exec

13 Feb 2019 --- The dramatic decline in insect populations must force the agricultural sector to look at its own practices, an executive an agri-food giant Olam International admits. Ironically, a sector that relies on insects for pollination is one of the greatest contributors to their decline. An imminent rethink is required, highlighted once again by a report published in the journal Biological Conservation this week.

Tradin Organic extends organic cocoa project in Sierra Leone in favor of a transparent supply chain

13 Feb 2019 --- Tradin Organic is extending its presence in Sierra Leone by strengthening its sourcing team in Kenema, the country’s second largest city, and by setting up two new warehouses in Mondema and Ngandong. The organic ingredients supplier is aiming for a fully integrated supply chain, which is “aided by the remoteness of the chosen sourcing areas, making it suitable for organic production, because the risk of chemical contamination is low.”

Ingredients consolidation: Appetite for adjacent and natural expansion still strong, says M&A practitioner

13 Feb 2019 --- M&A activity in adjacent non-traditional areas, as well as forays into natural raw materials are set to continue to top the food ingredients mergers scene, should favorable market dynamics remain. This is according to Tim Larsen, Managing Director in Houlihan Lokey’s Consumer, Food & Retail Group, who notes that a new world exists where every plant or botanical is a potential source of taste nutrition and function.

Brexit choking UK food industry: “We can’t cooperate with non-Brexit consultations, it’s not business as usual”

12 Feb 2019 --- The UK food industry has threatened the British Government with breaking off cooperation at this time of “potential crisis” as the countdown to Brexit continues. In an extraordinary move which signals how industry is in full Brexit crisis management mode, business leaders of more than 30 trade organizations within the UK’s farming and food and drink supply-chain, have come together to write a warning letter to Environment Secretary Michael Gove. It says that businesses are now “totally focused on working to mitigate the catastrophic impact of a no-deal Brexit” with large amounts of time, money, people and effort being diverted to that end – and it cannot be “business as usual” within government.

EU overfishing: Sweden tops list of worst offenders, followed by UK

12 Feb 2019 --- Lobby groups are calling for an end to overfishing in the North East Atlantic following the publication of an overfishing league table listing the worst offending EU countries. This is part of a new report uncovering the member states most responsible for setting fishing quotas above scientific advice. Sweden tops this year’s table, the UK comes in second place, followed by Ireland, Denmark and Germany, respectively. The report states that member states will be fishing 312,000 tons above scientific advice for Northeast Atlantic fish stocks in 2019 – and the situation could get worse after Brexit as the UK will be able to set fishing quotas outside of the EU framework, the report’s author warns.

Fungi snacks: Shrooms launches “adventurous” mushroom snack lineup

12 Feb 2019 --- South Mill Champs, one of the US’ largest mushroom growers, has launched a new snack food venture, Shrooms Snacks. The brand aims to provide adventurous tasting, better-for-you snacks using mushrooms grown and handpicked at the South Mill farms in Kennett Square, Pennsylvania, US, also known as the “mushroom capital of the world.” The launch comes as plant-based snacking continues to make waves in the food industry, showing large-scale opportunities for growth.

Food safety: Computer decision-support program aids foodborne pathogen testing

12 Feb 2019 --- An innovative computer program could be of significant help to food safety professionals working to keep production facilities free of food-borne pathogens. Cornell University scientists have developed a computer program, Environmental Monitoring With an Agent-Based Model of Listeria (EnABLe), that can simulate the most likely locations in processing facilities where foodborne pathogen Listeria monocytogenes might be found. Food safety managers can then test those areas for the presence of the bacteria, adding a valuable tool to prevent food contamination through tainted food.