Weekly Digest: Arla scores for protein pouch pack, Coca-Cola gains self-supply license

In brief: Sustainability & recognition
Arla protein pouches took home the award for Best Brand Extension at the annual World Food Innovation Awards. Beating over 200 entries from 29 countries, Arla Protein pouches were recognized for their malleable design that ensures the consumer gets their protein hit in the easiest and most convenient way when on the go. Arla Protein is made from all natural ingredients and is an easy and convenient way to get a pre and post workout boost of the nutrient, with the range of milk, yogurts and pouches containing 20g per serving.

Coca-Cola European Partners Great Britain Limited – which operates 12 sites, 6 of which are manufacturing sites – will supply its water and wastewater services, making it the fourth company in England to be granted a license to self-supply by economic regulator Ofwat. Greene King, Marston’s PLC and Whitbread are the other companies which sit alongside Coca-Cola with a license to self-supply. The four companies together serve 14,178 sites across the UK. Self-supply means that these companies provide their retail services, such as meter readings, to their premises and those of persons associated with them. For some, this route offers significant cost savings and flexibility.

The lobby group CSPI has welcomed the launch of the Sustainable Shrimp Partnership; an initiative started in Ecuador aimed at turning the direction of shrimp aquaculture to promote a “race to the top” in social and environmental standards. “Members of the partnership should be applauded for their commitment to raising shrimp that meet and exceed the requirements of the Aquaculture Stewardship Council, which certifies shrimp that meet environmental, health, and worker safety standards,” the group says.

 

ITS (International Taste Solutions) has obtained an AA Grade on BRC Accreditation. Taste and texture specialist ITS moved to Innovation House in Berkshire (UK) in April 2016, when the company started producing its solutions. Since then, ITS has experienced rapid growth while expanding across different market sectors: Bakery, Dairy and Sports.

In brief: Acquisitions
Balchem has announced that it has signed a cooperation intention agreement with China National Research Institute of Food and Fermentation Industries (CNRIFFI). The partnership aims to jointly develop standards and testing methods for specific food ingredients, and promote products that comply with China regulations.

Azelis has signed an agreement to acquire a 100 percent ownership of Distralim S.A.R.L. (“Distralim”). Distralim is a distributor of food ingredients in Morocco. The company covers the main food application markets, such as ingredients for confectionery, biscuits and ice cream as well as several non-food segments. The company is based in Casablanca and employs 21 employees, who will all be joining the Azelis team. With the combination of Distralim, Azelis will become one of the leading food distributors in Morocco.

In brief: Appointments & retirements
Probi AB has announced the appointment of Ole Søgaard Andersen as interim Chief Executive Officer, effective immediately. Ole Søgaard Andersen replaces CEO Peter Nählstedt. Ole Søgaard Andersen is an accomplished international business leader with over 30 years’ experience in ingredients companies. He formerly held positions as President, Systems Division and Global Vice President Sales, Marketing & Application for Nutrition and Health, at DuPont.

In brief: Other highlights
Orin C. Smith, the former chief executive officer at Starbucks, has died at the age of 75. In his time at Starbucks, Smith worked closely with executives Howard Schultz and Howard Behar – so closely the trio was dubbed “H20” (for two Howards and one Orin). The partnership yielded success at Starbucks and deep, lasting friendship for all three men. “He was a humble man, loved and admired by the thousands of partners who had the privilege of knowing him,” Schultz, Starbucks executive chairman wrote in a letter to partners. “He was the older brother I never had, always providing the wisdom and sage guidance to me and the company, while never seeking the stage nor the spotlight. Always, shining the light and giving the credit to others. He made us all better, especially me. There would be no Starbucks of today, if not for Orin Smith.”

Mane presented its latest savory ingredients at the Flavourtalk Exhibition in Amsterdam on March 14. Celebrating its 10th anniversary, this flavor raw materials exhibition offered flavorists and other delegates the opportunity to discover, over the course of one day, innovative materials opening the doors to the next generation of flavor creations.

By Elizabeth Green