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  20/06/2018 | Ingredients

Ivory Coast and Ghana to work together on cocoa sales and marketing

Ivory Coast and Ghana, which supply about 60 % of the world’s cocoa, plan to co-ordinate cocoa sales to try to exert more influence on the market. SP

Ivory Coast and Ghana, which supply about 60 % of the world’s cocoa, plan to co-ordinate cocoa sales to try to exert more influence on the market. According to a Bloomberg report, the countries want to harmonise their marketing systems. Officials from each country will visit the other to exchange information.

Joseph Boahen Aidoo, Chief Executive Officer of Ghana’s cocoa regulator, Cocobod, said: “Once we’re able to harmonise, then the two countries can decide when to go to the market. Once that decision is taken and what amount or volumes of cocoa can go to the market, then we can regulate.” The countries will also work on setting a floor price for their farmers and will announce the rate at the same time before each harvest from next season, they said in a statement.

The two nations also agreed to expand and speed up efforts to protect forests. This could have implications for cocoa output as growers in Ivory Coast have significantly expanded illegal plantations in protected forests in recent years.

 
 
  19/06/2018 | Ingredients

Cargill invests in Mouscron facility in Belgium

With the rapid rise in consumer demand for premium, high quality Belgian chocolate, Cargill has invested in a new liquid chocolate production line in its Mouscron production facility in Belgium. SG SP

With the rapid rise in consumer demand for premium, high quality Belgian chocolate, Cargill has invested in a new liquid chocolate production line in its Mouscron production facility in Belgium. This investment increases the worldwide active company’s capacity to produce milk and dark chocolate and creates up to ten new local jobs. Cargill currently employs approximately 150 people in production and related services in Mouscron.

Cargill’s cocoa and chocolate business will open the world-class production line in the last quarter of 2018. With an investment of EUR 12 m, the company will be able to further enhance and expand its chocolate capabilities. The investment is a response to growing customer demand for high quality chocolates tailor-made to individual customer specifications, demonstrating the company’s continued commitment to providing its customers with a secure and broad supply of bespoke cocoa and chocolate products.

www.cargillcocoachocolate.com

 
 
  19/06/2018 | Ingredients, Trends

Herza: new range of high-protein chocolate and compound pieces

Today’s retail trade is unthinkable without protein-enriched products. Often the focus is on dairy products, but high-protein cereals are gaining significance too. SP

Today’s retail trade is unthinkable without protein-enriched products. Often the focus is on dairy products, but high-protein cereals are gaining significance too. Foods with a high protein content stand for healthy nutrition, but health benefits alone are not enough to achieve a high level of acceptance with consumers – they must offer enjoyment too. This is precisely the requirement brand suppliers and private labels in the retail trade can meet with the new range of high-protein chocolate and compound pieces from Herza Schokolade.

The range consists of protein chocolate in various shapes. In each case there is a choice between white chocolate enriched with milk protein and milk or dark chocolate with extra vegetable protein. The protein content for all chocolate and shapes is between 20 and 25 %. The chocolate pieces are also available as low-sugar variants. Small crispies, fruit pieces or fruit powder permit an additional taste experience; they can be worked into the chocolate according to customer wishes.

The shapes of Herza’s protein chocolate pieces depend on the application and particular customer requirements. Cereal manufacturers, for example, may enrich their protein muesli with high-protein chocolate leaves to specifically address athletes and health-conscious consumers who will not want to miss their chocolate muesli. Chunks, on the other hand, can be worked into bakery products or ice cream with no trouble at all because of special formulations. Also, they are very easy to melt and to be used as a coating for bars, wafers or other protein-enriched confectionery.

Herza also offers a new quark compound coating especially for ice cream varieties such as quark or skyr ice. These chopped pieces contain between 20 and 25 % protein, too. Integrated lime crispies give the high-protein pieces a fresh taste.

www.herza.de

 
 
  18/06/2018 | Packaging

Treofan: owner M&C completes sale of Americas business

Italian investor M&C, owner of Treofan Holdings GmbH, has successfully completed the sale of Treofan Group’s Americas business to Canadian label manufacturer CCL Industries. SP

Italian investor M&C, owner of Treofan Holdings GmbH, has successfully completed the sale of Treofan Group’s Americas business to Canadian label manufacturer CCL Industries. All required regulatory approvals have been granted in the US and in Mexico.

Treofan America Inc., the sales company based in Winston-Salem/NC, as well as the production company in Zacapu/Mexico, which is held via Trespaphan Mexico Holdings GmbH, will transfer into CCL Industries’ ownership on closing date 2 July 2018. Both companies will henceforth trade under the brand name Innovia. A total of approximately 300 people are employed at the two sites.

Comments Treofan Group’s CEO, Dr Walter Bickel: „We are delighted by the successful completion of this transaction. From now on we can fully concentrate on further developing our European production sites, and on continuing to grow our business particularly in the specialty films market.”

www.treofan.com

 
 
  15/06/2018 | Ingredients

Consumers prefer taste and sweetness of sugar-reduced cookies

Suger-reduced cookies containing Taura’s JusFruit pieces are perceived to be just as sweet as full-sugar alternatives, research has found. SP

Suger-reduced cookies containing Taura’s JusFruit pieces are perceived to be just as sweet as full-sugar alternatives, research has found. In a consumer sensory panel, sugar-reduced cookies containing the concentrated fruit pieces were not perceived to be less sweet than a full sugar alternative, even though they contained 30 % less sugar. Furthermore, they outscored both full-sugar and standard sugar-reduced options on overall taste, and came closest to optimum sweetness.

Taura’s JusFruit pieces are made with the company’s unique Ultra-Rapid Concentration (URC) technology, which concentrates the natural sweetness of fruit. Including them in sugar-reduced recipes creates “sweet spots” which increase the overall perception of sweetness.

Commenting on the findings, Dr Els Vandenberghe, Product Development Technologist at Taura Natural Ingredients said: “The big challenge for manufacturers of sweet bakery products is to develop recipes that offer lower free sugar intake without compromising on taste. Our JusFruit pieces offer the ideal solution. This research demonstrates that the sweet spots they provide can compensate for loss of flavour and sweetness in sugar-reduced cookies. Not only were the cookies with our pieces perceived as just as sweet as the full-sugar version, they were also liked more.”

www.tauraurc.com

 
 
  14/06/2018 | Ingredients

Stern-Wywiol Gruppe achieves record sales

Hamburg-based food and feed ingredients supplier, Stern-Wywiol-Gruppe, increased its sales by EUR 56 m to EUR 520 m in 2017. SP

Hamburg-based food and feed ingredients supplier, Stern-Wywiol-Gruppe, increased its sales by EUR 56 m to EUR 520 m in 2017. With this figure, the company achieved 12 % growth last year. The development of the group is mainly due to the expansion of its international presence and intensive applications research. This has also led to the group being rated as one of Germany’s Top Twenty most innovative medium-sized enterprises.

Worldwide, the group has over 1,300 employees, 920 of them in Germany. This, too, represents a significant increase. The group is made up of twelve independent specialist firms in Germany that develop, manufacture and distribute functional ingredients for the production of food and animal feed. They include internationally well-known companies such as Hydrosol, Mühlenchemie, SternMaid, SternVitamin, SternChemie, SternEnzym, Herza Schokolade and Berg + Schmidt.

www.stern-wywiol-gruppe.de

 
 
  13/06/2018 | Industry, International, Particulars

Mars Wrigley Confectionery names Andrew Clarke as new Global President

Mars, Incorporated named Andrew Clarke, currently Chief Marketing & Customer Officer, to the role of Global President - Mars Wrigley Confectionery. Clarke will assume his new role in September. SG

Mars, Incorporated named Andrew Clarke, currently Chief Marketing & Customer Officer, to the role of Global President - Mars Wrigley Confectionery. Clarke will assume his new role in September. He will be based at Mars Wrigley Confectionery’s global headquarters in Chicago, Illinois. Since 2015 Clarke has been Chief Marketing & Customer Officer. In this role he has led Mars’ marketing and sales capabilities, including the development of an integrated strategy that leverages Mars’ powerful brands while building strong relationships with global customers. He joined Mars in the U.K. in 2000 as Category Leadership Director for Mars Chocolate and since then has built leadership experience and responsibility through a wide range of general management roles spanning across the Chocolate, Petcare and Food segments.

Clarke replaces Martin Radvan, who is retiring after a 32-year career with Mars that extended across multiple functions, business segments and countries. Radvan has led the integration of the Mars Chocolate and Wrigley segments into Mars Wrigley Confectionery, the world’s leading manufacturer of chocolate, chewing gum, mints, and fruity confections.

“Andrew is the right person to lead Mars Wrigley Confectionery into its next chapter. His track record for driving ambitious change while delivering results is the fuel our business needs to thrive in an ever changing consumer and retail landscape,” said Grant F. Reid, CEO of Mars, Incorporated. “Andrew brings great global perspective, combined with a principled approach to leadership and passion for engaging and inspiring teams.”

www.mars.com

 
 
  13/06/2018 | Ingredients

Firmenich launches Natural and Clean Label platform

Firmenich from Geneva/Switzerland, the largest privately held flavour and fragrance company in the world, has launched its Natural and Clean Label platform to create “great tasting, natural and traceable food and beverage experiences.” SP

Firmenich from Geneva/Switzerland, the largest privately held flavour and fragrance company in the world, has launched its Natural and Clean Label platform to create “great tasting, natural and traceable food and beverage experiences.” Combining its mastery of taste and naturals, with its high science and consumer understanding, the company is focused on creating the most authentic flavours. Committed to full traceability, it is going far beyond today’s labelling requirements to provide its customers and their consumers with information they can understand and trust.

“With our new Natural and Clean Label platform, we are putting our world-class science to work to create high-intensity taste profiles drawn from nature in a sustainable and traceable way,” says Jerome Barra, VP Innovation & Design. “We use a range of techniques, from soft, solvent-free and CO2 extractions, all the way to ‘kitchen techniques’ leveraging culinary arts, as well as innovative bio-based approaches like fermentation to offer the best of nature sustainably.”

www.firmenich.com

 
 
  12/06/2018 | Ingredients

New cocoa butter alternative

Scientists have discovered what they believe could form an alternative to the use of cocoa butter in the chocolate industry. SP

Scientists have discovered what they believe could form an alternative to the use of cocoa butter in the chocolate industry. Cocoa butter is the pure butter extracted from cocoa beans and is a major ingredient in the chocolate industry. A study explored the potential of a wild mango, Mangifera sylvatica, an under-utilised fruit in Southeast Asia, as a new cocoa butter alternative (CBA).

Analyses showed that wild mango butter has a light-coloured fat with a similar fatty acid profile (palmitic, stearic and oleic acid) and triglyceride profile (POP, SOS and POS) to cocoa butter. Its thermal and physical properties are also similar to cocoa butter. Wild mango butter comprises 65 % SOS (1, 3-distearoyl-2-oleoyl-glycerol) which indicates potential to become a cocoa butter improver (an enhancement of CBA). It is concluded that these attractive properties of wild mango could be prompted by a coalition of policy makers, foresters, food industries and horticulturists to promote more widespread cultivation of this wild fruit species to realise the market opportunity.

www.ncbi.nlm.nih.gov/pubmed/27555345

 
 
  12/06/2018 | Ingredients

Cocoa price plunges again

After rising by more than 50 % in the first four months of 2018, the cocoa price in New York has plunged by 20 % since early May. SP

After rising by more than 50 % in the first four months of 2018, the cocoa price in New York has plunged by 20 % since early May. The price also failed to recover when, at the end of May, the International Cocoa Organization (ICCO) abandoned its previous forecast of a 105,000 t surplus in the 2017/18 season and now envisages only an almost balanced market. This was despite optimistic assumptions about production in Ivory Coast and Ghana, the two largest producer countries.

Commerzbank Research said it seems that the market had long regarded the ICCO’s predictions as “overly optimistic.” Significantly more pessimistic assessments for Ghana and for the Ivorian mid-crop were often made. However, according to agency reports, farmers in Ivory Coast fear that insufficient rainfall could hamper the remaining mid-crop. If this is reflected in the shipment data, the price could rise quickly again.

 
 
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