As the demand for cacao products rises, methods that utilize the whole of the cacao fruit are also growing. These are increasingly highlighted as the sustainable way forward.
After centrifuging the total content of the cacao fruit pod, the cacao beans are distracted from the white pulp surrounding them. The beans are destined for chocolate production, and the white pulp becomes the cacao fruit puree. The mashing (pulp) process consists of a specific and controlled heat treatment that provides the necessary microbiological guarantees without affecting the taste, nor the natural colour of the puree. This process ensures the puree’s purity, meaning it is free of additives, preservatives and added sugar.
The method also utilizes a part of the cacao fruit that is normally destined to become waste. In the normal chocolate creating process, about 70 percent of the fruit is typically discarded.
Arlès Agroalimentaire is a family business that has been engaged in the distribution of food ingredients since 1914. Throughout the years, it has grown to become a key distributor in the French food ingredients market, serving more than 900 customers with a broad product portfolio. With Arlès’ wide range of food ingredients and functional additives, including starches, emulsifiers, flavours, colours, proteins and sweeteners, Caldic has become one of the top players in the French food ingredients market.
Algaia S. A. announces its cooperation with Herbstreith & Fox KG Germany. The companies are joining forces to provide a sustainable combination of pectin and alginates for multiple baking applications, to be marketed as both single ingredients or as a blend.
Algaia is a privately owned, established global player in the field of specialty seaweed extracts. The company works with local fishermen to harvest brown algae just a few kilometres from its plant in Brittany, France, to ensure a constant fresh local and renewable supply of seaweed biomass. It is committed to control its supply and ensure its customers receive sustainable, high-quality plant-based products.
Herbstreith & Fox, also privately owned, is one of the top four global players in the field of pectin both citrus and apple based. The company also pioneered multi-functional fibres extracted from traditionally edible apple and citrus raw material.
The combination of pectin and alginate works in synergy to provide better functionality and high stability, in specific bakery applications. It can be applied to bakery filling, bakery topping, pies, or cookies that use fruit preparations.
In the first nine months of 2019, Givaudan recorded sales of CHF 4.7 bn, an increase of 6.4 % on a like-for-like basis and 14.5 % in CHF. Flavour Division sales were CHF 2.6 bn, an increase of 4.6 % on a like-for-like basis and an increase of 17.4 % in CHF. Fragrance Division sales were CHF 2.1 bn, an increase of 8.5 % on a like-for-like basis and an increase of 11.2 % in CHF.
As part of the company’s 2020 strategy, Givaudan is seeking to create value through targeted acquisitions, which complement its existing capabilities. Since 2014, Givaudan has completed thirteen acquisitions.
For the full year, Food Cultures & Enzymes delivered solid organic growth of 8 %, while Health & Nutrition delivered 9 % and Natural Colours delivered 3 %. In Q4, organic growth came down as expected for all three business areas, as the company continued to see macroeconomic challenges in emerging markets, primarily impacting Food Cultures & Enzymes and Natural Colours.
The consolidated group operating result dropped as expected significantly to € 74 (previous year: 139) m, driven mainly by the sugar segment losses: revenues fell sharply to € 1.121 (previous year: 1.389) bn. According to the company, the decline was driven by low sales revenues and significantly lower volumes due to the reduced 2018 harvest. The sugar segment's operating loss of € - 93 (previous year: 3) m had been predicted. The main causes were the EU sugar market price level, which did not cover costs, and sharply lower sales volumes due to the drought-driven weaker 2018 harvest.
The decline reported by the fruit segment was more than offset by improved results reported by the special products and CropEnergies segments.
Less plastic, more renewable raw materials, lower packing weight and recyclability are the focus of the presented solutions. Due to digitization, the topic of product information is also taking on a new standing, which is playing an increasingly bigger role at the point of sale.
Sweets and snacks manufacturers who want to be a step ahead of their competitors have realized that the sustainability of packaging more and more has a decisive influence on the success at the point of sale. Especially brand manufacturers are consistently pursuing a goal which is being reflected by many of the innovations at ProSweets Cologne: as little packing as possible, as much as necessary!
The trade show in Cologne will present the entire supplier spectrum of the sweets and snacks industry: from manifold ingredients to innovative packaging machines and materials through to optimized production technologies that do justice to the highest demands in quality and efficiency. Important industry topics will also be discussed at the Speakers Corner, the central lecture stage of ProSweets Cologne. Furthermore, the ISM Packaging Award powered by ProSweets Cologne will once again be conferred for the most innovative packaging. The B2B trade fair is staged parallel to ISM, the world’s leading trade fair for sweets and snacks, and covers the entire value chain of the sweets industry.
Pack Expo Las Vegas and Healthcare Packaging Expo hit an unprecedented trifecta this year, breaking records for number of exhibitors, total exhibit space and total attendees, according to show owner and producer PMMI, The Association for Packaging and Processing Technologies.
The next event in the Pack Expo portfolio is Pack Expo East (3 to 5 March 2020, Philadelphia). Now in its fourth edition, the three-day event will feature 400 exhibiting companies and span 100,000 net square feet, providing the opportunity for attendees to exchange ideas with 7,000 peers.
Together with the mid-crop that has been underway since April, Ivorian cocoa production is set to reach a new record of 2.22 m t in 2018/19, according to the International Cocoa Organization (ICCO). This would equate to almost half of global production.