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  14/06/2019 | Ingredients, Trade Fair, Trends

Free From Functional & Health Ingredients celebrates triumphant return to Barcelona

Free From Functional & Health Ingredients (FFF&HI) trade fair broke records when it welcomed more than 7,800 key buyers and decision makers from the free from food, drink and sustainable packaging industries through its doors in Barcelona from 28 to 29 May 2019. SP

Free From Functional & Health Ingredients (FFF&HI) trade fair broke records when it welcomed more than 7,800 key buyers and decision makers from the free from food, drink and sustainable packaging industries through its doors in Barcelona from 28 to 29 May 2019. Now in its seventh year, this staggering 52 % increase on visitor numbers reflects the dynamic growth and development of the global free from market and cements the show as Europe’s leading platform for the free from industries.

Visitors took advantage of the unique platform the show provides, informing and inspiring decision makers from the world of retail, ingredients, wholesale, distribution and foodservice with a packed schedule of conference sessions, pioneering brands and products plus multiple networking opportunities. Five core areas of the free from market – free from, vegan, natural and organic, functional and health ingredients – were represented across four conference stages with insights from key speakers.

Highlights from the packed conference schedule revealed the latest data covering key areas including the 11.5 % increase in sales of free from foods across Europe in the past year and the 133 % growth of the UK free from market since FFF&HI began in 2013. Show partners, ProVeg International hosted a dedicated vegan area and a series of seminars at the vegan conference stage. Verena Wiederkehr, International Head of Food Industry and Retail at ProVeg International revealed the most prominent trends driving the sector including sensory experiences, clean-label products and raw materials, explaining the opportunities for businesses who tap into this buoyant sector.

FFF&HI was the platform for new brands and product launches from those shaping the organic, vegan, functional foods and ingredients markets. On the first day, FFF&HI unveiled the winner of its Product of the Year Awards – a celebration of the most cutting-edge free from food and drink products launched in the past year. Manufacturers and producers put their best innovations for contention to be crowned winner and runner up across three categories, Product of the Year, Best New Brand, Free From Plastics. The lifetime achievement award was given to Molino Nicoli, European leaders in gluten free cereal-based production. I Am Bart’s launched a range of organic snack bars made with vegetables, fruit and seeds without preservatives and added sugars and won the Best New Brand award. FFF&HI will return for its eighth edition in Amsterdam from 23-24 June, 2020.

www.freefromfoodexpo.com

 
 
  13/06/2019 | Ingredients

AAK launches a breakthrough chocolate bloom retarder

Cobao Pure is a new cocoa butter from AAK that delivers significantly improved bloom-retarding effects in all kinds of applications including milk and dark chocolate tablets, coated and filled products, and dark chocolate with nuts. SP

Cobao Pure is a new cocoa butter from AAK that delivers significantly improved bloom-retarding effects in all kinds of applications including milk and dark chocolate tablets, coated and filled products, and dark chocolate with nuts. It delays migration and heat-related bloom, extending the shelf life with between 50 and 400 %, depending on recipe, processing techniques and storage conditions. It is anticipated that the new ingredient will be particularly beneficial in the premium chocolate segment.

Milk fat is commonly-used as a bloom retarder but presents a number of challenges that Cobao Pure helps to solve. Unlike milk fat, for example, it will not change the sensory qualities of the end product or cause excessive softening. This means it is especially suitable for dark chocolate applications. It is also free from lactose and other allergens, providing an excellent option for the growing free-from category. Cobao Pure is a fully deodorized 100 % cocoa butter that is compatible with other cocoa butters and needs only to replace an amount of the existing cocoa butter in a recipe.

www.aak.com

 
 
  11/06/2019 | Trade, Trends

Nielsen monitor: salty snacks and baked goods make gains

The confectionery revenues in the German retail sector during the first four months of 2019 rose to € 5.019 bn, 2.5% higher than for the same period last year. SG

The confectionery revenues in the German retail sector during the first four months of 2019 rose to € 5.019 bn, 2.5% higher than for the same period last year. According to the figures from the Nielsen confectionery monitor, the sales volume through week 18 of 2019 also increased by 1.4% up to 596,712 tonnes (basis: food retailers + drug stores + impulse channels + gas station shops + department stores). With year-round products, confectionery suppliers achieved increased revenues of 3.3% up to € 4.410 bn with a sales quantity of 547,629 tonnes (+ 2.2%); seasonal article revenues however declined (- 3.1%; € 609 m), as did sales volume (- 6.9%; 49,083 t).
The strongest growth remained unchanged, with salty snacks achieving a revenue increase of 8.5% up to € 1.118 bn. Double-digit percentage growth was demonstrated by premium nuts (+ 16.8%), snack specialities (+ 16.1%), peanut flips (+ 13.1%), tortillas (+ 18.3%) and salted pretzels (+ 10.8%). Above-average performance also came from the baked goods category, with revenue growth of 5.4% up to € 565.7 m, with high growth rates coming from the segments other baked goods without chocolate (+ 13.9%), wafers without chocolate (+ 36.6%), seasonal baked goods (+ 12.4%) and shortbread (+ 26.0%).
The product group with the strongest revenues, chocolate products, increased earnings only slightly by 0.6%, up to € 2.440 bn. Revenue declines were suffered by Easter article chocolate products (- 3.1%), 100 g tablets (- 2.6%), pralines with alcohol (- 2.7%), seasonalised year-round articles (- 14.3%), other chocolate products (- 5.1%) and chocolate specialities (- 5.3%), but these losses were compensated by increased earnings for chocolate bars (+ 1.3%), praline-like products (+ 5.9%), large tablets (+ 1.5%), praline mixtures (+ 4.3%) and chocolate snack articles (+ 1.6%).
According to Nielsen’s calculations, sugar confectionery revenues remained below the levels of the same period for the previous year, down to € 895.1 m for a decrease of 0.9%. Fruit gum/marshmallow/liquorice increased by 2.0%, while revenues fell in the other two core segments of bonbons (- 2.0%) and chewing gum (- 1.5%).

 

www.nielsen.com/de

 
 
  07/06/2019 | Hygiene, Packaging, Technology

Conference on new developments in surface sterilization and disinfection

An English language seminar entitled “Recent Advances in Surface Sterilization and Disinfection” is being held by the Fraunhofer Institute for Process Engineering and Packaging (IVV) later this year. SP

An English language seminar entitled “Recent Advances in Surface Sterilization and Disinfection” is being held by the Fraunhofer Institute for Process Engineering and Packaging (IVV) later this year. The seminar will cover the latest developments in the sterilization and disinfection of packaging materials, machine parts, and foods. It will take place on 28/29 November 2019 at the Fraunhofer IVV in Freising/Germany. There will be six seminar sessions with speakers from industry and R&D organizations covering topics of importance for the food and pharmaceutical sectors.

The programme will include presentations on various physical methods for the sterilization or disinfection of surfaces such as gas plasma, UV-C radiation, and electron beam technology. There will also be presentations on antimicrobial packaging systems, guidelines for the validation of industrial cleaning and sterilization processes, and process monitoring using advanced sensor technologies. The event will also be an ideal platform for discussion and debate.

www.ivv.fraunhofer.de

 
 
  06/06/2019 | Trade, Trends

IRI monitor: revenues and sales volume clearly up

German retail confectionery sales in the first four months of 2019 significantly outstripped sales for the same period last year. SG

German retail confectionery sales in the first four months of 2019 significantly outstripped sales for the same period last year. According to the latest IRI confectionery monitor, revenues rose for the year through April by 4.4% up to € 4.342 bn (without chewing gum and without seasonal articles). Sales volume increased by 3.8% up to 586,484 tonnes (basis: food retailers + drug stores + hard discounters + gas station shops).
The salty snacks product group again achieved above-average rates of increase. Revenues rose by 7.9% up to € 1.117 bn with sales volume of 140,082 tonnes (+ 6.0%). The strongest revenues category, chocolate products (without seasonal articles), increased earnings by 3.3% up to € 1.800 bn, while sales quantity increased by 3.5% up to 179,876 tonnes. Strong growth was achieved here with pralines (revenues + 6.8%; sales volume + 9.4%) and bars (+ 5.2%; + 3.2%).
Suppliers of sweet baked goods and cakes experienced increased revenues of 4.1% up to € 760.9 m with sales volume of 142,984 tonnes (+ 1.3%). After sugar confectionery had underperformed at the start of this year compared to the previous year, by the end of April 2019 their accumulated revenues had increased by 2.1% up to € 663.6 m, with a sales volume increase of 5.0% up to 123,542 tonnes.
IRI registered a mild revenue decline in the chewing gum segment of 0.2% down to € 159.7 m, with a sales volume increase of 1.2% up to 111.5 million pieces. The Easter seasonal business (February - April 2018/19) witnessed a revenue decline of 2.1% down to € 463.1 m and a fall in sales volume of 2.9% down to 30,548 tonnes.

www.iriworldwide.de

 
 
  05/06/2019 | Packaging

Cama Group intends to to significantly increase sales

“A turnover of 100 million Euros is our target for 2020,”, says Annalisa Bellante co-owner of packaging specialist Cama. “And we have already implemented an important corporate business plan to achieve this ambitious goal.” SP

“A turnover of 100 million Euros is our target for 2020,”, says Annalisa Bellante co-owner of packaging specialist Cama. “And we have already implemented an important corporate business plan to achieve this ambitious goal.”  

Cama predicts an excellent end to 2019, with a turnover of nearly EUR 90 m, after a strong investment in human resources (+40 % compared to 2017/2018). This was based on a business plan that leverages a new organizational model focused on developing a “sense of ownership” for managers, coupled to an important corporate culture evolution – a transition from the concept of “employee” to that of “stakeholder”.

Furthermore, the new headquarters complex in Molteno/Italy is nearly complete. It offers 35,000 m2 of space with more than 25,000 m2 used as production area and offices.

www.camagroup.com

 
 
  04/06/2019 | Ingredients

European Cocoa Forum to take place in Lisbon in September

The next European Cocoa Forum will take place in Lisbon/Portugal from 17 to 20 September 2019. SP

The next European Cocoa Forum will take place in Lisbon/Portugal from 17 to 20 September 2019. The event is organized every three years and gathers more than 200 professionals from the cocoa and chocolate sectors and provides an opportunity to meet and exchange ideas with fellow cocoa professionals. Networking activity will start on 17 September and the conference will be held on the 18th and 19th. As with previous editions, various networking and social activities will be organized throughout the event. Registration is now open.

www.eurococoa.com

 
 
  04/06/2019 | Ingredients, Packaging

Ilapak launches “ultra-hygienic” packaging machinery to avoid food allergens

In a bid to decrease contamination risk and reduce food allergen-related complications, Ilapak has launched a new ultra-hygienic bagmaker and flow wrapper. SP

In a bid to decrease contamination risk and reduce food allergen-related complications, Ilapak has launched a new ultra-hygienic bagmaker and flow wrapper. The industrial wrapping machinery manufacturer has created Vegatronic 6000SD, which offers “dramatic” reductions in operating costs as well as increased overall equipment efficiency (OEE). In addition, the machine is compliant with the US Department of Agriculture’s (USDA) strict sanitation performance standards.

The company has experience in designing form, fill, seal equipment for operation in high-risk environments. This project has enabled it to identify the design principles that need to be adhered to if equipment design is to support the food industry’s increasingly rigorous approach to cross-contamination avoidance.

The development of Vegatronic 6000SD was instigated by concerns over cross-contamination on production and packaging lines, following a number of incidents linked to unlabelled allergens in food products. Food and ingredient manufacturers and packers are realizing that the stakes for undeclared allergens infiltrating supply chains are too high, particularly where free-from foods are concerned.

www.ilapak.com

 
 
  04/06/2019 | Ingredients, Trade Fair, Trends

Vitafoods Europe 2019 achieves record visitor number

A record 24,211 visitors attended this year’s Vitafoods Europe, an increase of 15 % from 2018, while the size of the show floor grew by 10 % to meet demand, showcasing everything from new ingredients and finished products to packaging and contract manufacturing. SP

A record 24,211 visitors attended this year’s Vitafoods Europe, an increase of 15 % from 2018, while the size of the show floor grew by 10 % to meet demand, showcasing everything from new ingredients and finished products to packaging and contract manufacturing. As a reflection of the success of the event, more than three quarters of this year’s exhibitors have already rebooked for 2020.

The Vitafoods Education Programme also returned alongside a broad range of talks hosted across the show floor theatres. Featuring almost 90 industry and business experts, the total attendance of all theatres this year soared to 4,082.

In the lead up to this year’s event, the organizers encouraged the industry to come together to explore what was required to shape a more sustainable future through a series of networking events, roundtables and seminars. Ensuring that sustainable practices were in place throughout every aspect of the event – from planning to delivery – was also a priority, and included working with suppliers that share this commitment, powering the event with renewable energy, and introducing new stand build regulations to drive exhibitors to move away from using disposable materials.

As a result, Vitafoods Europe has become the first legacy Informa event to achieve the ISO 20121 Event Sustainability Management System certificate, a standard designed to help organizations in the events industry have confidence in the sustainability credentials of their event-related activities, products and services.

Vitafoods Europe 2019 offered nine additional events to help build communities and share values across the health and nutrition industry. As part of the Sustainability Square, a new area showcasing the latest consumer and market insights from across the industry, visitors were asked for their opinions on how best to improve the sustainability of the nutraceutical industry.

The 2020 event will take place between 12 and 14 May 2020 in Palexpo, Geneva/Switzerland.

www.vitafoods.eu.com

 
 
  04/06/2019 | Industry, International

Barry Callebaut: Olivier Delaunay succeeds Dirk Poelman as Chief Operations Officer

After serving Barry Callebaut for 35 years, of which ten years as Chief Operations Officer and member of the Executive Committee, Dirk Poelman (born 1961) has decided to retire as per the end of the company’s fiscal year, August 31, 2019. SG SP

After serving Barry Callebaut for 35 years, of which ten years as Chief Operations Officer and member of the Executive Committee, Dirk Poelman (born 1961) has decided to retire as per the end of the company’s fiscal year, August 31, 2019. The Board of Directors has appointed Olivier Delaunay (born 1963, French national), currently Vice President OSCO EMEA (Europe, Middle East, Africa), as Poelman’s successor and member of the Executive Committee effective September 1, 2019. Poelman will ensure a smooth handover to Delaunay and stay on board until the end of 2019.

Poelman can look on an impressive career with Barry Callebaut. After completing his studies as Industrial Engineer in 1984, he began as Engineering Manager with Callebaut, which later merged with Cacao Barry. Over the course of his career, Poelman worked in various managerial positions and countries before he was appointed to the Executive Committee in 2009, responsible for the Group’s global Operations & Supply Chain Organization (OSCO).

www.barry-callebaut.com

 
 
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