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  14/11/2019 | Ingredients, Trade Fair

Bunge Loders Croklaan: next-gen shea margarine taps bakery sector

Bunge Loders Croklaan (BLC) introduces 100 % shea-based margarine improving puff, colour, crispiness, and workability in bakery goods. SP

Bunge Loders Croklaan (BLC) introduces 100 % shea-based margarine improving puff, colour, crispiness, and workability in bakery goods. The company advances the industrial and artisanal baking sector with its novel, sustainable margarine, ideal for baked items such as croissants and Danish pastries.

The non-hydrogenated, clean-label margarine has no added colouring or preservatives and delivers high functionality and baking performance with superior handling and allows for better total nutritional value. BLC will introduce the new product at Fi Europe & Ni trade show in Paris (3 to 5 December 2019, booth 6E60).

www.bungeloders.com

 
 
  13/11/2019 | Ingredients

Eclipse Foods debuts ice cream that feels and functions like conventional dairy

Plant-based dairy brand Eclipse Foods is debuting in the US with an ice cream partnership with OddFellows in New York City and Humphry Slocombe in San Francisco. SP

Plant-based dairy brand Eclipse Foods is debuting in the US with an ice cream partnership with OddFellows in New York City and Humphry Slocombe in San Francisco. Eclipse says it “uses a blend of plants to replicate milk on a molecular level, creating a dairy replacement that tastes, feels and functions just like conventional dairy.” As consumers increasingly turn toward alternatives to traditional dairy, the company’s ice cream taps into a variety of trends, including clean label, vegan and free-from. The product is free from soy, nuts, coconut, gluten, gums and stabilizers, allowing it to access the lucrative clean label market.

“We founded Eclipse Foods because we want to make it easy for consumers to make sustainable, healthy and humane choices,” says Co-Founder Aylon Steinhart. “Plant-based foods that actually appeal to all types of eaters can and will change the world”.

Eclipse’s process of creating plant-based dairy involves common and sustainable ingredients like corn and cassava. With its first product, the company is using its milk to create a liquid ice cream base that spins in any type of ice cream machine and makes everything from soft serve to gelato.

www.eclipsefoods.com

 
 
  12/11/2019 | Ingredients

PureCircle: new stevia leaf variety provides significant advantages

Sweetener specialist PureCircle has developed and is now expanding the use of a new stevia leaf variety, which the company says will provide significant advantages compared to previous generations of stevia plants. SP

Sweetener specialist PureCircle has developed and is now expanding the use of a new stevia leaf variety, which the company says will provide significant advantages compared to previous generations of stevia plants. Cultivated by PureCircle and field-tested, this new stevia varietal yields more substantial quantities of next-generation stevia ingredients.

This breakthrough – increasing the effective yield of the company’s stevia plants – enhances the company’s production efficiency and even further improves its ability to deliver a sustainable supply of these next-generation stevia leaf ingredients to food and beverage companies. With that higher yield, this new stevia variety – the result of the company’s expertise in stevia innovation and agronomy – provides further cost-effectiveness as more significant quantities of ingredients can be sourced from each leaf.

The PureCircle’s innovation strength has led to its securing 200 patents globally related to stevia. This year, 20 % of the company’s stevia plants were comprised of this new variety, and the company plans to switch 90 % of its stevia crop to this variety in 2020.

www.purecircle.com

 
 
  11/11/2019 | Packaging, Particulars

Packaging Valley with new leadership

As of 1 December 2019, Martin Buchwitz will follow in the footsteps of Kurt Engel as the new Managing Director of the South German packaging cluster Packaging Valley Germany e. V. SG SP

As of 1 December 2019, Martin Buchwitz will follow in the footsteps of Kurt Engel as the new Managing Director of the South German packaging cluster Packaging Valley Germany e. V. This marks the end of an era. Since the foundation of the association in 2007, Kurt Engel has been responsible for the business from Schwäbisch Hall/Germany. Together with the founding members, he steered Packaging Valley into the future and turned the association with more than 40 companies from the packaging industry into a competence cluster known regionally, nationally and even internationally.

Engineer Martin Buchwitz has been on board since 1 October 2019 and will take over the helm at the end of the year. He knows mechanical engineering from many sides. As a trained electronics engineer, he worked in automation technology. Sales, marketing and press and public relations work in this area were also stations in his career.

www.packaging-valley.com

 
 
  11/11/2019 | Ingredients, Products, Trends

Nestlé to partner with Corbion for the development of microalgae-based ingredients for plant-based products

Nestlé has entered into a partnership with Corbion to develop the next generation of microalgae-based ingredients, enabling the company to deliver sustainable, tasty and nutritious plant-based products. SG SP

Nestlé has entered into a partnership with Corbion to develop the next generation of microalgae-based ingredients, enabling the company to deliver sustainable, tasty and nutritious plant-based products. Based in the Netherlands, Corbion is a global market leader in lactic acid, lactic acid derivatives and a leading company in emulsifiers, functional enzyme blends, minerals, vitamins and algae ingredients. Microalgae ingredients have several advantages, as they are a vegan source of protein, healthy lipids and various micronutrients. In addition, the production of microalgae has a low carbon, land and water footprint.

By combining Corbion’s microalgae and fermentation capabilities with Nestlé’s expertise in the development of plant-based products, the two companies aim to produce and commercialize microalgae-based ingredients rich in protein and micronutrients. They will collaborate to improve the functionality, taste and nutritional profile for usage in different types of products.

Stefan Palzer, Nestlé Chief Technology Officer said: “We are actively exploring the use of microalgae as an alternative protein and micronutrient source for exciting plant-based products. Through the partnership with Corbion, we will be able to use great-tasting, nutritious microalgae-based ingredients to innovate across our different product categories.”

www.nestele.com www.corbion.com

 
 
  08/11/2019 | Ingredients, Trends

Symrise and Unilever unveil new creative centre

Located in the “Food Valley” of Wageningen/the Netherlands, Symrise is pioneering a new approach to food innovation by installing an innovation lab at the Unilever Foods Innovation Centre on the Wageningen University & Research (WUR) campus. SP

Located in the “Food Valley” of Wageningen/the Netherlands, Symrise is pioneering a new approach to food innovation by installing an innovation lab at the Unilever Foods Innovation Centre on the Wageningen University & Research (WUR) campus. As a result of Symrise’s close proximity to Unilever’s operations and the university’s science faculty, innovative culinary foods shall be developed at a much faster pace. Key objectives of the new centre include meeting current and future requirements for healthier and more sustainable market products, such as plant-based foods, and developing products for new consumption occasions like snacking and meal bridging.

“This approach will enable the companies to optimally integrate and develop new products together in a creative and efficient manner,” explains Heinrich Schaper, President of the Flavour Division at Symrise. “The site will make it possible for us to leverage the expertise of the best Agri-Agro researchers from around the world.”

Previously, Symrise taste experts developed finished product ideas at their own facilities, which were then presented to customers from the food industry. The German flavour house’s new creative centre, developed with Unilever, comprises a flavour creation lab, an application kitchen and collaboration rooms that cover 120 m2.

Symrise aims at working together with Unilever on many different levels. In addition to taste, sustainability ranks high on the agenda of both companies. This new, on-site approach to integrated product development allows for more scientific collaboration on the field of sustainability.

www.symrise.com www.unilever.com

 
 
  08/11/2019 | Ingredients

Cargill makes USD 35 m move into soluble fibres

Cargill is investing USD 35 m in Europe to add soluble fibres to its current portfolio of starches, sweeteners and texturizers. SP

Cargill is investing USD 35 m in Europe to add soluble fibres to its current portfolio of starches, sweeteners and texturizers. The new soluble fibres will, it says, enable sugar reduction up to 30 % as well as calorie reduction and fibre enrichment in confectionery, bakery goods, fillings, cereals, ice cream and dairy, whilst maintaining the desired appearance, taste and texture.

The investment marks Cargill’s first move into soluble fibres in Europe. The products are expected to be launched in 2021 – expanding quickly into other categories and adding more market innovations.

“This is a crucial investment to complement the broad portfolio of starches, including label-friendly functional and native starches, texturizers and sweeteners, ranging from full- to no-calorie, Cargill makes available to our manufacturing customers,” said Alain Dufait, Managing Director Cargill Starches, Sweeteners and Texturizers Europe. “Our expanded offerings support the wide range of product formulations our customers need, while helping them meet changing consumer preferences”.

In terms of market activity, Innova notes an average increase in European product launches with fibre claims of 23 % and a 16 % increase in products with sugar-reduced claims over the past five years. Especially low sugar claims showing the strongest growth.

www.cargill.com

 
 
  07/11/2019 | Packaging

Schumacher Packaging takes over British packaging manufacturer Jaffabox

The Schumacher Packaging Group, Ebersdorf near Coburg, took over packaging manufacturer Jaffabox Ltd based in Birmingham, England. SG SP

The Schumacher Packaging Group, Ebersdorf near Coburg, took over packaging manufacturer Jaffabox Ltd based in Birmingham, England. In terms of technology, Jaffabox is fully up to speed and offers a varied selection of packaging solutions from corrugated board produced in-house – from shipping boxes to shelf-ready packaging all the way to tailored design services for individual customer requirements.

With the takeover of Jaffabox, Schumacher Packaging is further expanding its presence on the European market. Particularly internationally active customers of the packaging expert with headquarters in Ebersdorf, Germany, will reap the benefits in terms oflogistics. A fair few of them have sites in the UK themselves. For these customers, Schumacher Packaging can now offer a reliable partner in the country – particularly in times of Brexit. In addition, they can rely on another strong partner in the group of companies who is set apart by high standards of technology and a marked focus on service.

Björn Schumacher, Managing Director of the Schumacher Packaging Group, emphasises: "Jaffabox offers immense potential which we will be able to perfectly fulfil together in our group of companies – to the benefit of all our customers." Customers of the English packaging manufacturer will also benefit from the merger. They now have access to the comprehensive product range and the full service offer of the international Schumacher Packaging Group. In all other regards, business will continue on a familiar path for Jaffabox customers, as the company will still be managed by the Amyes family.

www.schumacher-packaging.com

 
 
  07/11/2019 | Packaging, Particulars, Point of Sale, Technology

Fraunhofer IVV: Prof. Dr Andrea Büttner appointed new Director

Prof. Dr Andrea Büttner has been appointed Director of the Fraunhofer Institute for Process Engineering and Packaging IVV in Freising as of 1 November 2019. SG SP

Prof. Dr Andrea Büttner has been appointed Director of the Fraunhofer Institute for Process Engineering and Packaging IVV in Freising as of 1 November 2019. In recent years at Fraunhofer IVV, the internationally renowned scientist established the Department of Sensory Analytics, launched the Product Performance business field, and took on the role of Deputy Director of the Institute. Concurrently, she built up an aroma research group at Friedrich-Alexander-Universität Erlangen-Nürnberg and in 2017 was appointed Professor of the newly created Chair of Aroma and Smell Research.

Fraunhofer IVV is a leading research organization in the field of food, packaging, processing machinery, product performance, recycling and the environment. Since 1 November 2019, the institute is jointly headed by Prof. Dr Andrea Büttner and Prof. Dr Horst-Christian Langowski, the present Director of the Institute, who emphasizes: “With her renown in science and research, Prof. Büttner is the ideal person to lead the institute. Her multidisciplinary network will further enhance the transfer of R&D results to industry”.

www.ivv.fraunhofer.de

 
 
  06/11/2019 | IT/Logistics, Trade Fair

Anuga FoodTec 2021: intralogistics as a new segment

In recognition of the hugely important role it plays in food production and processing, the subject of intralogistics has been given a new, high-profile platform at the leading international supplier fair for the food and drink industry: SP

In recognition of the hugely important role it plays in food production and processing, the subject of intralogistics has been given a new, high-profile platform at the leading international supplier fair for the food and drink industry: for the first time, intralogistics will be represented as a stand-alone segment condensed into one hall at Anuga FoodTec 2021 in Cologne on 23 to 26 March 2021.

The range of exhibitors will be supported by a target-group-specific programme of talks and specialist forums, offering additional information on the topic of intralogistics. Potential exhibitors can still take advantage of an early-booking discount until 14 February 2021 and thus benefit from even more attractive conditions.

www.anugafoodtec.de

 
 
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