All four categories achieved their revenue growth via higher price level. With 15.8% up to € 2.365 bn, sugar confectionery achieved the highest increase in revenues (sales volume - 0.5%; 301,900 t). Salty snacks came in at € 3.724 bn, a rise of 14.9% above the level of the previous year (sales volume + 0.4%; 373,000 t).
Baked goods suppliers registered revenue growth of 13.5% up to € 1.990 bn (sales volume - 5.1%; 269,200 t). Chocolate products, the largest product group, increased its value by 8.7% up to € 5.842 bn (sales volume +/- 0.0%; 500,300 t).
Discounters (+ 13.2%; + € 730.5 m) was the sales channel with the highest increase in confectionery revenues through week 44 of 2023, followed by small consumer markets (+ 11.5%; + € 319.2 m), large consumer markets (+ 10.8%; + € 264.1 m), drug stores (+ 18.4%; + € 122.5 m), large supermarkets (+ 7.1%; + € 63.8 m), and small supermarkets (+ 5.9%; + € 6.1 m).
Smartcore’s invaluable data, including an extensive global network of over 360,000 ingredients buyers, unrivalled expertise in your prospects, data-driven insights, and specialised digital content channels set it apart from the rest. This strong synergy translates into smarter solutions, custom-created to maximise your brand awareness, generate excellent-quality leads, and deliver greater returns on your investment and time.
“Our content strategy, underpinned by data-backed insights, aligns seamlessly with Smartcore’s dedication to smarter digital campaigns. Our proficient team of producers, editors, journalists, and project managers consistently delivers customised content that remains unwaveringly relevant and impactful. This ensures our customers have a distinctly tailored approach to their digital marketing needs,” says Angelique Cachia, Senior Content & Digital Director, Food & Nutrition, Informa Markets.
Matthew Colvan, Commercial Director Digital, Smartcore at Informa Markets, adds, “Smartcore’s rebranding elevates our customer-centred strategy and strengthens our status as industry leaders. Our promise of utilising smarter digital marketing solutions positions our clients for success in a competitive industry.”
Without doubt, economic considerations encourage a switch to rapeseed lecithin by customers. For over 30 years rapeseed lecithin has averaged lower in price than lecithin from other non-GM botanical sources. As a natural product, mostly regionally grown and produced with short transport distances between growers and final customers, rapeseed lecithin also has an attractively low environmental impact.
Sternchemie focuses on quality and functionality. “With its current quality standards, rapeseed has overcome the critical image it once had. By modifying seed and improvement of production and processing steps, today rapeseed lecithin has reached the same level as lecithin from other botanical sources,” says Kira Plake, Technical Product & Application Manager. “Undesirable erucic acid long ago stopped playing any role in cultivated rapeseed varieties.”
It reduces ink and solvent consumption while simultaneously optimizing print quality – with its innovative SPQ technology for flexo printing, Südpack already offers potential carbon savings for package printing.
Thanks to the PUR-based (polyurethane) color system, the ink is also suitable for pasteurization and sterilization. This opens up a wide variety of options for applications that involve heating, for example for packaging ready meals, pet food or baby food. The technology is also ideal for finishing flexible films for high-quality, fast-moving consumer goods, such as coffee, tea or confectionery, because it can also incorporate metallic colors, like gold or silver, as well as coatings for texture and other finishes. The process is also suitable for imprinting Digimarc digital watermarks.
Swiss technology group unveiled on 20th November its new food innovation hub, bringing together a diverse range of capabilities into a single location and setting a new stage for product and process development.
Four Application & Training Centers (ATCs) – Flavor Creation Center, Food Creation Center, Protein Application Center, and Energy Recovery Center – are opening their doors to customers and complement the existing ATCs, such as the Extrusion Application Center. The new ATCs connect the entire value chain and enable a circular economy approach to food production. With Bühler’s cutting-edge infrastructure and team of experts, customers have the ideal environment to master market changes and design the food of the future.
“In this world where requirements are changing so fast, customers need flexibility and creativity to adapt their products addressing key issues such as sustainability, the use of local raw materials, healthy diets, and affordability,” says Johannes Wick, CEO of Grains & Food at Bühler Group. “With the completion of the new Application & Training Centers we are able to cover the entire scope of production, from different raw materials to multiple types of finished products. We can offer our customers enormous flexibility and the options they need to disrupt their markets.”
Consumer increasing demand for high-protein nutrition creates significant taste challenges for manufacturers. The ability to effectively mask inherent ingredient off-notes and bitterness is key to creating a strong competitive advantage.
This white paper explains why natural vanillin is an important ingredient for masking off-flavours and bitterness in plant and animal protein-based products. It also discusses how Rhovanil® Natural meets the highest standards for purity and flavour while ensuring clean labelling in accordance with EU and US regulations for natural flavourings.
The white paper is available for download at https://www.solvay.com/en/brands/rhovanil-natural/white-papers/natural-vanillin-nutrition?utm_source=Food_Ingredients_First&utm_medium=Eshot&utm_campaign=BL20235642