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

15 Feb 2019

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.

In brief: Business
Campden BRI has launched the Brexit Hub, which is designed as a “one-stop-shop” for all regulatory and legislative changes associated with Brexit. It covers a broad range of areas including labeling, food law, hygiene, consumer protection and nutrition and health claims. The hub has been put together by Campden BRI’s regulatory services experts who provide the industry with regular updates on issues relating to food law. Sharon Morey, UK and EU Regulatory Affairs Manager at Campden BRI, says: “Our regular contact with the key players in the food industry shows that there is a huge amount of uncertainty on the implications of Brexit and the need for clarity. We’ve put together the Brexit Hub to pull together regulatory and legislative updates from all relevant government agencies, trade bodies and relevant organizations so that food and drink companies can find all the information they need in one place.”

Barry Callebaut has successfully placed its first “Schuldscheindarlehen,” a promissory note loan. The transaction marks the first offering since the company’s upgrade to investment grade. The offer was oversubscribed and attracted, besides German and Swiss savings banks, a broad range of international banks. Given the “success” of its debut in the Schuldscheindarlehen market, Barry Callebaut is reportedly considering prepaying its outstanding Senior Note of €250 million (US$281.8 million) maturing June 15, 2021, according to the company announcement.

In brief: Recognition & awards
SGS has achieved accreditation by the ANSI to certify foreign food suppliers under the US FDA’s Accredited Third-Party Certification Program of the FSMA. The certification gives SGS the authority to provide foreign suppliers with FSMA certification for both Voluntary Qualified Importer Program (VQIP) and the Foreign Supplier Verification Program (FSVP). International food suppliers can opt for both schemes or choose the one that is most relevant to them. “We are delighted to broaden our offer with this accreditation which, for the first time, gives suppliers from across the globe the opportunity to demonstrate their compliance with the US food safety regulations,” says Hank Karayan, SGS FSMA Program Director. “It marks a huge milestone for both foreign suppliers and their US clients. It allows importers to apply for expedited entry of food under the Voluntary Qualified Importer Program while opening up new opportunities for foreign suppliers looking to expand their export activities to the US.”

In brief: Appointments & retirements
Steve Snyder, formerly of Cargill, has been appointed President and CEO of Whitehall Specialties, a globally sourced company for formulating high value and processed cheese products. Currently, Whitehall Specialties offers more than 200 formulas of processed cheese product types to meet the growing demand for quality alternative cheese solutions. The company produces all styles of cheese products, including cheddar, gouda, mozzarella and parmesan, in configurations from blocks and loaves to dried, shredded, sliced, diced and grated. The company reports Snyder is known for his knowledge in marketing to trending food and nutritional categories The company also says Snyders “is ready to take Whitehall into a new era of growth, including plant-based alternatives and other growing trends.”

InGoodMills Innovation has launched two grain-based functional ingredients that are unique in flexibility in applications as part of its new RutinX product portfolio.brief: Other highlights
Lastly, GoodMills Innovation has launched two grain-based functional ingredients that are unique in flexibility in applications as part of its new RutinX product portfolio. Made from Tartary Buckwheat, a pseudo-cereal, they can be used as flour or crispies in classic bakery products, but are also well-suited to other applications such as pasta, dairy, fitness beverages and confectionery, as an ingredient that helps support metabolism. GoodMills Innovation is currently presenting its organic quality RutinX ingredients and offer wholemeal cookies containing Tartary Buckwheat crispies for tasting at the BIOFACH trade fair in Nuremberg, Germany this week (13-17 Feb 2019). Tartary Buckwheat is not only rich in the trace element zinc but also contains the bioflavonoid rutin in a quantity that is 100 times higher than in its common buckwheat counterpart, says GoodMills Innovation.