The move shall revolutionize the world of chocolate craft by combining industry-leading production technology, bespoke design and Barry Callebaut’s chocolate expertise – allowing chefs to craft their own unique creations and reproduce them rapidly and affordably, no matter how intricate or specific the design.
Through the new Mona Lisa 3D Studio, chefs now have a world of new creative tools at their disposal. For the launch event, Mona Lisa teamed up with Jordi Roca – one of the world’s most creative pastry chefs – to help him unleash his creativity through a unique 3D piece made out of chocolate. His latest creation “Flor de Cacao” represents a cocoa bean that opens up like a cacao flower through contact with hot chocolate sauce.
The Mona Lisa 3D Studio is equipped with innovative precision technology capable of printing thousands of pieces at a time while retaining a bespoke hand-made appearance. Chefs and customers can personalize a chocolate decoration with their own unique design, shape and size preferences, before a team of designers transform the product into a digital 3D prototype with samples. Once the prototype is approved, the final product can be quickly reproduced at scale.
As announced last December, DSM CEO Feike Sijbesma will hand over his responsibilities to his managing board colleagues Geraldine Matchett and Dimitri de Vreeze as Co-CEOs on 15 February 2020 and will support the transition until 1 May 2020.
Underlying trading operating profit increased by 4.8% to CHF 16.3 bn. The underlying trading operating profit margin reached 17.6%, an increase of 60 basis points in constant currency and on a reported basis. Net profit increased by 24.4% to CHF 12.6 bn, and earnings per share increased by 28.0% to CHF 4.30. Net profit benefited from the sale of Nestlé Skin Health.
Year-on-year organic growth acceleration was supported by strong growth in the United States and Brazil, as well as improved momentum in Western Europe. Zone AOA saw solid growth despite softness in some categories in China and Pakistan. Organic growth accelerated to 2.6% in developed markets and remained largely unchanged in emerging markets at 4.7%.
Sales in the product group confectionery were CHF 7.888 bn (2018: CHF 8.123 bn). Organic growth in this category reached 1.9%. RIG was 3.2%.
As the leading European producer of fresh fibre paperboard, Metsä Board wants to ensure that it operates according to the same standards as its customers in the food industry. All Metsä Board mills already have an ISO 22000 food safety system in place, and Metsä Board's Simpele, Kyro, Äänekoski, Husum and Kemi mills now have the additional FSSC 22000 accreditation.
"Our customers in the food industry use the FSSC 22000 food safety standard, or a similar certification. It's therefore important that the paperboard they use in their packaging is produced using the same strict standards to ensure an unbroken food safety chain," says Marjatta Punkka, Product Safety Manager at Metsä Board. FSSC 22000 is a standard approved by the GFSI (Global Food Safety Initiative). It defines a comprehensive food safety system that meets the demands of both the company's customers and consumers. GFSI approved standards enable the food industry to ensure food safety worldwide.
The U.S. concern ADM is expanding the production of non-GMO soy protein concentrate at its facility in Europoort, the Netherlands. This is to keep pace with the growing demand for high-quality plant-based proteins in European markets, notes the company.
The Europoort facility recently started producing non-GMO soy protein concentrate, which is available in a powder and will be suitable for all types of food applications. This production expansion adds to ADM’s vast plant-based protein ingredient portfolio, which combined with ADM’s extensive expertise in systems, flavors and application development, helps give customers an edge in creating the latest food and beverage product innovations.
“We know that the one thing consumers aren’t willing to compromise on is taste, and as the only company that can provide both plant-based protein ingredients and flavor systems and solutions, ADM is a one-stop solution to help customers meet the growing demand in this market,” says George Perujo, Product Management EMEAI, ADM Human Nutrition. “With more consumers adopting a flexitarian diet, the need for plant-based solutions continues to grow in Europe,” adds Perujo. “And besides being conscious about sourcing, Europeans are more likely to pay attention to the non-GMO status of their ingredients, so European origination and production was an important factor when we were considering options for this expansion. The Europoort facility has long-standing technological capabilities as well as a proven track record in the production of soy protein concentrate, so it was the ideal choice for this expansion.”
The plan was confirmed by the Managing Director of the Cocoa Marketing Company, Vincent Okyere Akomeah. The Cocoa Marketing Company is understood to have sold hundreds of thousands of tonnes of cocoa beans for the 2020/21 season at a price that includes the USD 400/t LID.
The centre in Banbury is part of a global network of 23 Chocolate Academy Centres where artisans and professionals who want to improve their skills in chocolate and learn about new trends, techniques, and recipes are trained. In fiscal year 2018/19, over 60,000 chocolate aficionados participated in these training sessions.
DuPont Nutrition & Biosciences has unveiled its “next-generation” emulsifier solution that replaces hydrates used in dough conditioning and crumb softening while giving bakers cost savings and sustainability benefits.
“During field trials with NG 100, we found it performed on par or better than hydrates and the standard commercial powdered monoglyceride product,” says Flossie Ronnau, Regional Product Manager Emulsifiers-Bakery. “Resilience, crumb strength and volume of pan breads were equalled in the trial. Using our new monoglyceride powder instead of hydrated pastes, baking manufacturers can achieve similar product yields, using a smaller ingredient amount. This can lead to significant cost savings and big sustainability gains while giving them an easy-to-use solution.”
Michael Grosse joined Tetra Pak in 2003 and was, among other things, responsible for expanding the global services business. Furthermore, he is an expert for new product development and process technologies. Thanks to his many years of experience, he has built an extensive network and close relationships within the food industry. Before joining Tetra Pak, he held several management positions in the automotive industry. He will take up his post on 1 March 2020.
Michael Grosse will succeed Dr Stefan Koenig, who spent a total of 24 years working for the Bosch Group, ten of which at Syntegon Technology, or Bosch Packaging respectively. Since 2017, he has been leading the company as CEO. In 2019, he was in charge of the company’s spin-off from Robert Bosch GmbH and its subsequent sale.
In addition to the change at CEO level, Dr Walter Bickel will be appointed as a further Member of the Executive Board of Syntegon Technology as of 1 March 2020. In his new position, he will be responsible for driving the Group’s transformation process forward decisively. Dr Walter Bickel has many years of leadership experience in top management positions within the mechanical engineering and automotive industry. He is a renowned expert in the implementation of holistic profit improvement programmes, business model restructuring and leveraging additional growth potential. Between 2014 and 2018, he was CEO and CFO of the international foil manufacturer Treofan. Previous positions also include his role as COO and subsequently Member of the Supervisory Board of robotics manufacturer Kuka as well as Chairman of the Board of Directors of Maillefer Group.
The launch comes at a time when sustainability-conscious consumers, especially millennials and centennials, are increasingly adopting a “flexitarian” or “freegan” lifestyle – navigating seamlessly between plant-based products one day and animal products the next, or taking part in milestones like “Veganuary”– January as a month of an exclusively vegan diet – to reduce their carbon footprint. In the UK alone, a 2019 YouGov study found that while only one percent of consumers classify as vegan, 14 percent of the population have adopted a plant-based diet one or more days a week.
The new dairy-free “M_lk Chocolate” is creamy, milky and has the typical milk chocolate flavour and texture. It is made with an ingredient of natural origin, exclusively available to Barry Callebaut. It took a Barry Callebaut R&D team two years to develop this innovation.
“The next generation of consumers is looking for experiences that are tasty, good for them and good for the planet. With that in mind, we aim to accompany the industry in this plant-based revolution”, commented Pablo Perversi, Chief Innovation, Sustainability and Quality Officer and Head of Gourmet at Barry Callebaut.
Hall 10.2, C 10 / D 19