Food&Beverage Networker Issue 06/22

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I SS U E 06/22 | €15 INGREDIENTS FOCUS PRIVATE LABEL’S POWER PLAY – The resurgence of private label in Europe D R I N KI N G TO G O O D H EALTH – Functional beverage trends and insights TH I N KI N G O UTS I D E TH E F I E LD – Advancements in lab-grown b otanicals


Across the world, dietary risk factors are estimated to cause 11 million deaths annually (nearly one-fifth of the total) and the loss of 255 million years – that is, disability-adjusted life-years, due to ill health, disability, or early death. Manifesting in conditions such as obesity, diabetes and hypertension, the negative impacts of poor nutrition were, perhaps unsurprisingly, compounded during the Covid-19 pandemic A flurry of scientific studies also increasingly point towards nutrition’s inextricable links to brain health (particularly in the arena of cognition, moods and memory)

Beyond the oft-grave health implications of poor nutrition for individuals come the hidden costs associated with diet-related risks: According to ‘Food Systems Summit’ – a UN scientific group – the food system is today valued at US$9 trillion However, hidden costs within the system are estimated to add up to US$20 trillion, with US$11 trillion of that toll linked to poor health outcomes, followed by US$7 trillion in environmental costs

Research shows that, now more than ever, consumers want to lead healthier lives – and the rise and rise of functional food and beverage categories (p12) seems to echo such assertions Yet many consumers across the world – in developed and emerging markets alike – lack access to, and information about, these healthier pathways

Encouragingly, governments are beginning to acknowledge the need to create systemic solutions that address this often overlooked aspect of the global food crisis Legislation restricting the marketing and advertising of less-healthy high fat, salt and sugar products (HFSS) came into effect in the UK in October 2022 Elsewhere in Europe, the EU Farm to Fork Strategy –published in May 2020 as part of the European Green Deal – proposes several initiatives that aim to improve the nutritional content of foods sold across the bloc

Given the arrival of such legislation and guidance – alongside further directives inevitably on the horizon in other geographical markets – there’s little wonder

why reformulation is today clearly the name of the game for manufacturers the world over Accordingly, much of this ingredients-focused issue of Food & Beverage Networker is dedicated to the segment’s multinational powerhouses –including ADM (p32), Givaudan (p38), Ingredion (p56), and Kerry (p44) – who are innovating the future-proofed solutions to facilitate F&B manufacturers’ transition to healthier iterations of old consumer favourites

Beyond reformulation, rethinking how we source ingredients is another key to cracking the nutrition conundrum Such is the route pursued by Israel-based startup Novella, which is leveraging advanced nutrient cultivation technology to grow botanical ingredients outside the field, and in turn boost global accessibility to highvalue nutraceuticals (p16)

Undoubtedly, the scale-up of disruptive plant-based innovations is another major focus for the nutri-tech segment, not least through advancements in precision fermentation – a technology with the potential to entirely upend conventional farming practices (and eventually drive down prices). Elsewhere, InnovoPro (p50) – the developer of a proprietary chickpea protein-based platform – has received recognition from the United Nations as one of the 50 leading SMEs to shape the future of our global food systems, on account of its solution’s ability to deliver not only functional benefits and essential nutritional values, but also great texture, bite, mouthfeel and sustainability credentials

Encouraging preventative and healthier patterns of consumption is clearly a key objective for new legislation that seeks to elevate the role of nutrition as essential to achieving holistic health and wellbeing Yet nurturing an ecosystem in which this clear abundance of private sector innovation now emerging across the nutri-tech spectrum can continue to thrive will be crucial to the ultimate success and equity of such policies, in order to ensure that nutritious and healthier options become not only appealing but also affordable to all o


Sar ah Pur sey



James Midgley Helena Haimes

Kar l Wr ight Matthew Spr iggs


Kelly Frosdick



SECTOR MANAGERS Gr aeme Watts Gar y Crooks IT SUPPORT Dar ren Fuller

Tel: +44 (0)1603 319450 Email: office@thenetworkergroup com

Sarah Pursey, Editor
© Food & Bever age Networ ker 2022 No par t of this publication may be reproduced in any for m for any pur pose other than shor t sections for the pur pose of review without pr ior consent of the publisher

Special Reports

2 CONTENTS I S S U E 0 6/22 01 Editorial From reformulation to revolution 04 Business News Recent global developments in the F&B sector 08 Ingredients Series Ingredients news 12 Health Drinking to good health – Functional beverage trends and insights Health news 14 New Products New product showcase 16 Science & Technology Thinking outside the field: plant nutrients, without the plant – Lab-grown botanicals Science & Technology news 20 Trends In Trade Private label s power play – The resurgence of private labels in Europe 22
Sustainability news Cooking in a crisis – Spotlight on World Central Kitchen 27
insights 31
28 30 20 12 27 26
Nur turing the next generation – The merits of mentorship The gatewa y to Africa – Food Africa 2022 pre-show insights Packed with pioneers – pacprocess MEA 2022 pre-event insights Shifting sustainability to the fore – Fi Europe pre-event
Events A round-up of F&B sector focused
for 2022 and 2023



UAE: Enrico Grassi – Founder and President of Italy-headquartered multinational E80 Group – has received the prestigious ‘Visionary Leader ’ accolade from judges at the recently concluded Gulfood Manufacturing Industry Excellence Awards 2022, held in the UAE

The E80 Group (www elettric80 com) boss received recognition at the prestigious F&B industry awards as a pioneer of Industry 4 0 and a promoter of the values of innovation and sustainability

With 14 branches around the world, Italian multinational E80 Group participated in Gulfood Manufacturing 2022 with its very own stand in the ‘Packaging’ pavilion, presenting tailored intralogistics solutions for factories and distribution centres, alongside automatic laser guided vehicles (AGVs/LGVs) – the company’s core business

At Gulfood Manufacturing Industry Excellence Awards 2022, a total of 10 prizes were awarded to innovators of the industry, in recognition of the products and technologies that have

made exceptional contributions to the F&B sector

Mr Grassi was awarded the ‘Visionary Leader ’ on account of his activities as pioneer of Industry 4 0 Indeed, the E80 boss promotes continuous innovation and sustainability and inspires a company capable of generating value both within and beyond the Group A veteran entrepreneur, Mr Grassi has been active in the development of intralogistics since 1980 – in the mechatronics valley of Emilia – and was a prominent forerunner of an interconnected and safe Smart Factory as far back as 1992

Since then, the innovative drive of E80 Group – formed out of a merger between Elettric80 and BEMA – has culminated in the registration of 30 patented systems over four decades in business

Today, over half of the turnover of E80 Group (€323 million, 2021) comes from the Food & Beverage industry, with brands including Barilla, National Food Products Company, Constellation Brands, Perrier, Evian, Carozzi, Hellenic Dairies, Acqua Sant’Anna and many

more, featuring amongst the Group’s prestigious roll-call of customers “Gulfood Manufacturing is one of the most significant global shows of the F&B industry, and we've been participating for years,” noted Mr Grassi “We are able to compare ourselves to global leaders, thanks to a truly remarkable team work, which would have never been possible without the expertise and strong skills of over 1,100 employees,” he advised

“This heritage has enabled us to install and develop over 350 smart factories, 2,500 robotised systems, 6,500 AGVs/LGVs and, from 2016 alone, over 40 integrated high-density warehouses – all managed by the SM I LE80 software platform With these numbers, we are present on five continents Our participation at Gulfood Manufacturing 2022 was yet another opportunity to confirm the global vision of our Group ”

UAE businessman Shahid Khan receives Gamma Innovation Award

UK: Shahid N Khan – a well-known CEO in the GCC region with vast international experience in Retail, FMCG, F&B and B2B – has received a coveted Global Innovation Award for outstanding achievement

Held every year in Manchester, UK, in the presence of owners and CEOs of international FMCG companies, and watched online by professionals around the world, the Gama Innovation Awards gathered the FMCG industry’s finest this year at the city’s Bridgewater Hall

UAE businessman Shahid N Khan received the global innovation award for his outstanding achievements over the years in the FMCG business Mr Khan has worked in senior leadership positions in several Asian, Middle

Eastern and American countries for blue chip organisations including Unilever, IFFCO, Alghanim and Al Homaizi and Al Islami Foods

Announcing Shahid N Khan as winner of the Compass 2022 Award, Gama’s founder and CEO Cesar Pereira noted: “Shahid has built a reputation for turning local, family businesses into international power brands, raising the profile of the Middle East consumer goods industry globally ”

Mr Khan, who was awarded the prestigious accolade in the presence of the Lord Mayor of Manchester, Councillor Donna Ludford, added: “I am honoured to receive this award, which is a recognition based on many years of building companies and brands in the GCC region ”

Shahid N Khan with the Lord Mayor of Manchester Councillor Donna Ludford

SWITZERLAND: SGS, the world’s leading testing, inspection and certification company, has launched the SGS Food Contact Product Certification Mark to help manufacturers and suppliers demonstrate the safety and performance of their products in regulated, global markets

Food contact materials (FCM) must not endanger human health or alter the food or drink they are in contact with through chemical substance release And both consumers and regulatory authorities now want evidence that products have been independently verified as safe, functional and compliant with market requirements

The SGS Food Contact Product Certification Mark covers both mandatory safety requirements and voluntary performance parameters The company has stated that it improves traceability and builds consumer confidence while

simplifying market access and delivering competitive advantage

SGS’s comprehensive testing and certification solution covers the full range of FCM product categories, including preparation wear (e g , bibs, napkins etc ), utensils (e g , bake- or cookware etc ), serving utensils (e g , drink- and tableware), implements (e g , cutlery or chopsticks etc ) and food containers (e g , lunchboxes or foils etc )

Utilising state-of-the-art testing solutions, the team can test materials and products made from: plastic, rubber and silicone; metals and alloys, vitreous (glass, ceramic, enamel), and paper/paperboard

With SGS’s experience of critical parameters and target market requirements, the firm defines the testing scope to ensure it meets the requirements of the market and man-

ufacturer/ supplier Certification is offered as either ‘Food Safe’ or ‘Food Safe and Performance’, and is a clear indication that a product complies with all relevant standards required to succeed in competitive, regulated markets like the USA, EU, UK, Switzerland and China

Certified products can display the SGS Food Contact Product Certification Mark, which includes: Evidence of independent certification by a trusted service provider; Information on the criteria against which the product was assessed (safety/performance),

and a QR code linked to the ProCert client database

“At a time when regulatory authorities and consumers are demanding independent verification that products are safe and will perform effectively, the SGS Food Contact Product Certification Mark shows manufacturers/suppliers have gone beyond basic compliance, building trust in their products and gaining competitive advantage in global markets,” the firm said in a statement

For more information, go to: www sgs com/fcm

USA: Global nutrition company ADM has announced the opening of its new North America Microbiology Laboratory at the ADM Specialty Manufacturing Facility in Decatur, Illinois The new facility doubles ADM’s current microbiology laboratory footprint and reflects a significant expansion of its testing capabilities

“The expansion of ADM’s Specialty Manufacturing Facility demonstrates our commitment to growing our in-house testing capabilities and also our continued investment in the Decatur community,” said Veronica Braker, Senior Vice President of Global Operations at ADM “This new facility will drive productivity and collaboration, accelerate innovation and bring even more high-level science and research employment opportunities to Decatur ”

ADM’s Microbiology Laboratory is responsible for testing finished product from North America for lot release to the market The lab initially started in the late

1960s, and has expanded five times through the years, with 2006 being the latest expansion next to ADM’s Decatur East plant

The new facility will provide testing services to more than 26 ADM manu-

facturing facilities located throughout North America It features state-of-theart technology providing access to the latest lab and testing innovation as well as the ability to process an exponentially higher volume of tests The new lab will

also allow the company to conduct advanced testing in-house such as killstep validations for processing plants, including automation applications

In addition, the laboratory will become ISO 17025 accredited for the top five quality testing methods in early 2023 and will continue to expand its certification for other methods A laboratory information management system will also be implemented at the new location in late 2023, allowing faster reporting to ADM clients

“We are very excited for this expansion because it enables greater innovation to unlock the power of nature in order to enrich the quality of life,”

remarked Lee Perry, VP for Quality and Food Safety at ADM “The development of this state-of-the-art laboratory directly aligns with our mission and vision to strive for operational excellence, partner with operations to provide testing solutions and drive analytical performance ”




UK: Vegetable wholesaler Puffin Produce has secured UK Geographical Indication (GI) status for Wales’ national vegetable and emblem, the Welsh Leek

It joins another Puffin GI for Pembrokeshire Earlies – a variety of new potatoes grown exclusively in Pembrokeshire’s unique coastal climate – among the 19 held for other Welsh GI products including Welsh Lamb, Welsh Beef and Anglesey Sea Salt GI status demonstrates each product’s unique and intrinsic link to Wales and Welsh landscapes and waters

The UK GI scheme was established at the beginning of 2021, following the UK’s withdrawal from the EU, and ensures certain food and drink products can continue to receive legal protection against imitation and misuse

Puffin’s Blas Y Tir branded Welsh Leeks will now carry the UK GI logo, giving consumers a guarantee of their quality and provenance

Welsh Leeks are grown and harvested in Wales using hybrid varieties best suited to Welsh growing conditions The characteristics recognised for Welsh Leeks include the longer distinctive dark green flag, comprising more than 40 per cent of the overall size of the leek

“The leek is an iconic emblem of Wales - we are incredibly proud to be able to grow Welsh Leeks and the GI status is hugely important to promote the quality and heritage behind this majestic crop,” remarked Huw Thomas, CEO of Puffin Produce “As we’ve seen with the success of Pembrokeshire Earlies, protected

geographical certification can be an important boost for growers’ businesses and a clear badge for consumers who are increasingly seeking out products with a clear and unique provenance,” he said

Blas Y Tir produce is all grown by Welsh farmers and packed by Puffin in

Pembrokeshire As well as Welsh Leeks and Pembrokeshire Earlies, the range includes cauliflowers, potatoes, broccoli, cabbages and daffodils

There are now 92 UK produced GI products: 81 agricultural and food products, six wines and five spirit drinks

the Marche Polytechnic University along with Thomas Drahorad of NCX Drahorad

The International Blueberry Days at Macfrut is scheduled to begin on Wednesday 3 May with the Symposium, during which key scientific topics (genetics, plant nurseries, nutrition, farming techniques, nutritional and biomedical aspects) will be addressed, with the participation of the world’s leading experts

ITALY: Macfrut – the leading international show fro fruit and vegetable sector professionals – returns in May 2023 with a four-day focus on blueberries, featuring global players and leading technical and scientific experts and international opinion leaders

The International Blueberry Days will be held ahead of and during Macfrut 2023, which returns to Rimini Expo Centre in Italy from 3–5 May The programme of events will start with the ‘Blueberry School’ for young research fellows of the Marche Polytechnic University, scheduled for 2 May The event will be organised by Macfrut, coordinated by Professor Bruno Mezzetti of

Thursday 4 May will be dedicated to global players – including US-based Driscoll’s, the number one nursery and fruit producer, and the Australian Costa Group, a leading blueberry breeder and producer The focus of the day will be on market trends and production performance, with case histories of major global players also presented

On the final day, Friday 5 May, guided tours of a test field that will be set up in the dynamic area at the trade fair (Blueberry On Field) will be conducted by technicians and experts

‘The development and dissemination of new varieties and the introduction of new farming techniques are promoting large-scale cultivation of blueberries in

different production areas in the world, increasing the interest of consumers who are attracted by improved quality and year-round supply,’ explained Bruno Mezzetti of the Marche Polytechnic University ‘However, it is not that easy to meet the demand for high-quality blueberries, since knowledge and technical skills are required The aim of the ‘Blueberry School’ and ‘Blueberry Days’ at Macfrut is to offer a unique opportunity for discussion between researchers, technicians, and sector professionals on all aspects concerning the blueberry production chain worldwide ’

Thomas Drahorad, President of NCX Drahorad and Editor-in-Chief of Italian Berry, said that the aim of the International Blueberry Days programme

is to analyse the complex and dynamic global blueberry sector “Over the last five years, the international map of producer countries and supply schedules has radically changed, along with per capita expenditure and the geographical distribution of consumption,” he observed “New producers, new consumers, and new markets are emerging, driven by a large number of new varieties, with a view to achieving superior organoleptic qualities, shelf-life, and agronomic characteristics,” he noted, adding exploration of such dynamics would take place as part of the extensive programme of conferences and meetings to be held between blueberry sector professionals from all over the world when MacFrut returns to Rimini in May 2023

Macfrut to focus on blueberries for 40th edition show in May
Matthew Thomas of Puffin Produce, with Lesley Griffiths, the Welsh government’s Minister for Rural Affairs

Perfect Day expands global footprint and owned production capacity in India

INDIA: Berkeley, California-headquartered Perfect Day Inc (https://perfectday com) has announced a deepening of its global vision and production prowess with two critical steps in India, having secured regulatory approval in the country, alongside acquiring state-ofthe-art research, pilot production, and manufacturing facilities

The Food Safety and Standards Authority of India approved the precision fermentation ingredient maker ’s application for its animal-free milk proteins, opening the door for commercialisation in India In the near-term, Perfect Day will export animal-free protein produced in India to meet increasing global customer demands while it works on building a roadmap for domestic commercial opportunities

Perfect Day also completed its acquisition of Sterling Biotech Limited (SBL), advancing the company’s manufacturing capacity and owned manufacturing network The new acquisition is expected to double the company’s production capability in the near-term with the addition of four high-value assets These manufac-

turing facilities include robust precision fermentation capabilities with existing fermenters that will allow the company to expand its precision fermentation capabilities in the months ahead while continuing to service existing SBL customers in both the pharma and protein sectors

“We’re scaling our impact to all corners of the world Expanding our commercialisation and manufacturing capabilities in India is a critical step forward,” said Narayan TM, Perfect Day’s President “Through regulatory approval and the acquisition of these state-of-theart facilities in India, we’ve grown our presence in this important market, extending our ability to meet increasing global demand and deliver even more products to consumers ”

The facilities are also outfitted for other premium, pharmaceutical-grade ingredient production, including gelatine (it being the world’s sixth-largest producer of the ingredient, for manufacturing capsules) and dicalcium phosphate (a calcium supplement used in timerelease pills and as an anti-caking agent in food)

“This strategic acquisition stands to vastly expand our ability to make and sell protein, while leveraging our robust technology platform across new ingredient opportunities,” commented Ryan Pandya, CEO and co-founder of Perfect Day “Our mission is one driven by collaboration, and we look forward to working closely with Sterling Biotech’s existing customers and employees as we continue to expand our investment in India and drive positive change together ” Perfect Day’s flagship product, the world’s first precision-fermented protein, debuted in 2020 and today can be found in animal-free ice creams, cream cheese,

baked goods, and sports nutrition products across the US, Hong Kong, and Singapore Instead of relying on cows, Perfect Day utilises microflora to create proprietary animal-free milk protein that can be used across a range of products to deliver the same taste and texture while supporting the planet An ISO compliant, third-party reviewed life cycle assessment (LCA) found that Perfect Day’s whey protein reduces blue water consumption by up to 99 per cent, greenhouse gas emissions by up to 97 per cent, and non-renewable energy use by up to 60 per cent, when compared to conventional production methods

WRAP a ppoints Sebastian Munden as new Chair

UK: Sebastian Munden, former Executive Vice President and General

UK & Ireland, has joined WRAP (https://wrap org uk) –the UK-headquartered climate action NGO – as its new Chair, to help drive forward action against critical climate milestones

Mr Munden, who stepped down from Unilever earlier this year, officially joined WRAP at the end of November, replacing Julie Hill, who was Chair for two consecutive terms

“I am delighted to join WRAP at this key stage in its 20-year history,” remarked Mr Munden “The next few years will be critical for people and the planet Climate change will only get worse, and resources will only become more strained and less secure unless we act now

“From food to plastics, we must change how we treat our world, the way we use its resources, and reduce waste,” he continued “I see WRAP as a major force in the fight against climate change, and a key organisation building systemic change through an increasingly global network of collaboration with both governments and business ”

Richard Swannell, Interim CEO WRAP, remarked that Mr Munden “brings a huge wealth of experience and drive for putting sustainability at the heart of how businesses operate that has truly changed business culture,” and has been “a huge supporter of WRAP’s work in transforming our food and plastic packaging systems – helping us launch the UK Plastics Pact in 2018 and supporting the Courtauld Commitment 2030 throughout his time at Unilever I look forward to collaborating with him more closely ”

Sebastian Munden joined Unilever in 1990 as a graduate trainee in marketing, working in many product categories across Europe, Australia and North America The company became a founding member of the UK Plastics Pact during his time as Executive VP and General Manager UK & Ireland, and a co-founder of the Flexible Plastic Fund Mr Munden is well known for his

work on brands that are both commercially successful and champion more sustainable behaviour, tackling the issues of plastic, food and packaging waste while at Unilever, and for spearheading efforts to reduce them He is also Chair of Ad Net Zero, which is working with the advertising industry to deliver sustainable behaviour change and net zero goals by 2030

Manager for Unilever




SWITZERLAND/USA: Flavour and fragrance giant Givaudan has launched a white paper entitled ‘The Protein Horizon: the landscape of alternative protein technologies enabling future food experiences’ – its fourth collaboration with the University of California, Berkeley The paper provides cutting-edge information on current, emerging and future technologies for manufacturers producing meat and fish alternatives

No longer considered niche, the growth of plant-based alternatives has been fuelled by rising consumer desire for food products that are healthier and have less impact on the planet To meet the demand both in volume and in desired product characteristics, constant innovation and new technologies are necessary

The research takes a future perspective, highlighting the benefits of emerging 3D printing technology, the

‘near future’ techniques of cultured meat, and Mycelium biomass fermentation producing fungi-derived protein It also looks further over the horizon to lab-scale technologies such as shear cell, which is set to attract significant investment Given no single technology is the ‘silver bullet’, collaboration across companies and organisations is essential for creating delicious and nutritious meat alternatives

“The rise of meat alternatives is significant The market is poised for rapid growth While the existing technologies offer a major opportunity for innovation, the main challenges in this sector remain cost and scale,” noted Sudhir Joshi, Product Development Programme Coach at the University of California, Berkeley “This new white paper provides a comprehensive review of current and upcoming technologies It also offers insights into adoption, market potential,

challenges and the opportunities for future development ”

Flavio Garofalo, Givaudan’s Global Director, Culinary & Plant Attitude, remarked that his company’s “wideeyed-thinking and passion for creating outstanding future food experiences” was at the heart of Givaudan’s on-going collaboration and research with University of California, Berkeley “We have an insatiable appetite for knowledge and understanding that ultimately leads to innovative breakthroughs,” he said “Only by working together can we build the eco-systems necessary to develop the meat and fish alternative proteins of tomorrow Our on-going research with Berkeley is a great example of the kind of collaboration that will allow us to imagine the future of alternative proteins ”

In addition to its partnership with the Berkeley, Givaudan is also actively working with some of the latest technolo-

enabling the creation of tastier, healthier and more sustainable food choices is getting one step closer to realisation, as we join forces with Ingredion A variety of solutions based on our chickpea protein will reach a broader market and support our growth trajectory ”

gies in collaboration with Bühler and Migros, with whom it has formed the Cultured Hub, in Kemptthal, Switzerland, working on cultured meat, cultured fish and seafood, and precision fermentation

The Hub is part of Givaudan’s extensive network of alternative protein innovation centres across four continents that includes MISTA in California, the Protein Innovation Centre in Singapore, the Protein Hub in Zurich, and soon, the Tropical Food Innovation Lab in Brazil

Read the full report here: www givaudan com

drivers for consumers choosing plantbased alternatives

USA: Ingredion Inc, a leading global provider of ingredient solutions to the food manufacturing industry, has signed an exclusive commercial distribution partnership with leading chickpea solutions foodtech business InnovoPro to distribute a chickpea protein concentrate in the U S and Canada

The distribution partnership, effective immediately, will increase the availability of chickpea protein while helping food and beverage manufacturers meet growing consumer demand for plant-based products that deliver on sustainability, nutrition, taste, texture and functionality

The alliance follows Ingredion’s February 2022 announcement outlining its equity investment in InnovoPro to bring the benefits of chickpea protein to more consumers

“This collaboration allows us to broaden our plant-based portfolio with an alternative that’s high in consumer recognisability and appeal,” said Yadu Dar, Global Business Development Director for plant-based proteins at Ingredion (www ingredion com) “InnovoPro’s solvent-free processing method will enable a 70-per-cent chickpea protein concentrate – providing food and beverage manufacturers with a new way to meet consumer demand for clean label, plant-based products that are sustainably sourced ”

“We are looking forward to this great and important partnership with Ingredion,” commented Taly Nechushtan, CEO of InnovoPro (https://innovopro com) “Our vision to transform the way people eat, by

Chickpea protein is extracted from chickpeas (also known as garbanzo beans) – a high-protein, nutritious legume that’s recognised and consumed globally According to Innova Market Insight’s recent report, Top 10 Trends of 2022: Plant-Based: The Canvas for Innovation, plant-based positionings have grown by 53 per cent globally over the last five years, with chickpea proteins up from zero launches in 2017 to 1 2 per cent penetration within plant-based products in 2021 The report also states that health and sustainability are top

A recent proprietary study commissioned by Ingredion revealed that chickpea proteins have above-average awareness when compared to plantbased alternatives – and are perceived to be one of the healthier options of the varieties tested In formulations, chickpea protein offers a neutral colour and flavour profile, and emulsification properties that impart a rich, creamy mouthfeel – making it ideal for a broad range of applications, including dairy and meat alternatives, bakery goods and beverages

The new chickpea protein concentrate will offer food and beverage manufacturers an array of unique benefits, including green farming, local sourcing, sustainable processing and clean labelling

Ingredion and InnovoPro ink partnership to scale next-gen chickpea proteins for North America


ITALY: In a dedicated event held recently in Venice, leading global cocoa processor and chocolate manufacturer Barry Callebaut announced the introduction of the ‘second generation of chocolate’ – more than 140 years after the emergence of the first generation

The distinct flavour characteristics of the cocoa bean – cultivated during farming and awakened during the fermentation and roasting processes –are fundamental to the new chocolate, as envisioned by Barry Callebaut, enabling brands and artisans to be fit for what consumers desire: “food and drinks paying homage to nature’s flavours”, while “supporting them to live more healthily” and “to indulge more mindfully”

Traditional techniques, future-proof engineered

The Belgian-Swiss multi-national processor claims to have ‘redesigned’ the making of chocolate, as outlined in its Cocoa Cultivation & Craft principle (CCC)

– to recognise the special qualities of each cocoa bean and coax out the nuances of flavour” With initial efforts dating back to early 2000, Barry Callebaut gained new insight from a long-term research programme in collaboration with the Jacobs University Bremen in Germany Advanced detection technologies, combined with new sensory methods, enable the identification of unique characteristics in the cocoa beans

By applying the CCC principle, Barry Callebaut said it could redefine chocolate completely: ‘putting cocoa first, sugar last’ Moreover, to experience the nuances of cocoa flavours, the recipe of the second generation of chocolate is as pure as it can be, containing 6080-per-cent more cocoa Second-generation Dark chocolate is made of two ingredients: cocoa to which only sugar is added Second-generation Milk chocolate is made of cocoa, milk and sugar For reference, the current industry average contains 30-40-per-cent cocoa

for Milk chocolate and 45-50-per-cent cocoa for Dark chocolate, and contains six to nine ingredients

The new product design is not only testament to nature’s flavours, but also to the ‘mindfully living consumer ’ , the company said The chocolate contains 50-per-cent less sugar than over fourfifths of the chocolate currently consumed across the world

The chocolate taste ranges from a natural and rich cocoa flavour to more complex flavour profiles By introducing the second generation of chocolate, Barry Callebaut said it ‘aims to inspire and support brands and artisans to define their next generation of chocolate creations in confectionery, bakery, pastry, desserts, and ice-cream’

“The second generation of chocolate addresses perfectly the changing consumer preferences and consumers’ desire to indulge more mindfully,” advised Peter Boone, CEO of Barry Callebaut Group “It will inspire and support brands and artisans to craft their

next-generation chocolate creations, and is testament to our leadership in shaping the future of chocolate indulgence ”

Mindful indulgence is on the rise

While looking for joyous moments and pleasure in life, more and more conumers today want to live in harmony ith their body, mind and the environment Accordingly, the chocolate subategory related to mindful indulgence as been growing at a fair clip of over x per cent – vastly outpacing the 1 8per-cent growth of the total 2016-2021 market, as forecast by Euromonitor International

Chocolate produced according to the CCC principle has been successfully validated through a quantitative consumer concept and product test by independent global research agency MMR Research Worldwide in the US, the UK, and China, indicating a positive consumer appeal and purchase intent

Since 2017, Barry Callebaut has deepened its consumer insights and accelerated its innovation effort with the introduction of Ruby chocolate, WholeFruit chocolate, and the first nutraceutical fruit drink, Elix Given that it takes about 12–18 months before consumer brands and artisans introduce their applications to market, with the introduction of the second generation of chocolate Barry Callebaut is serving to secure the innovative progress of the world’s favourite indulgent treat for today’s and tomorrow’s generations www barry-callebaut com

Peter Boone, CEO of Barry Callebaut, presenting the ‘second generation of chocolate’ at a dedicated event in Venice

ISRAEL: Food-tech start-up ChickP Protein Ltd has introduced a chickpea protein isolate for plant-based ice cream with a creamy mouthfeel just like dairy ice cream

Many consumers are not able to enjoy eating dairy ice cream due to lactose sensitivity or intolerance, while an increasing number of consumers (from vegans to flexitarians) are trending away from animal-derived products In addition, sustainability and ecology concerns are today more heavily influencing many consumer plant-based purchases And while there are plant-based ice creams already on the market, they lack the true, creamy texture of dairy ice cream, according to ChickP Protein Ltd

In response, the company developed a prototype of plant-based ice cream with its protein isolate in cooperation with Israel-headquatered premium international ice cream chain VANIGLIA Ltd “As an expert in ice-cream creation, ChickP plantbased ice cream succeeded in sur-

prising even me,” remarked Assaf Blank, CEO of VANIGLIA “It has a truly creamy and rich texture similar to dairy ice cream ”

“Consumers, especially flexitarians, have become much pickier when choosing a frozen indulgence and will not compromise on flavour or mouthfeel,” observed Liat Lachish Levy, CEO of ChickP “Our biggest challenge was to develop a solution that would appeal to broader populations, to give the consumer the full sensory experience of real dairy ice cream When we started the project, the goal was to create a nondairy ice cream that tastes, looks, and feels like the real thing ”

“Our ChickP protein portfolio is highly functional and versatile and can even allow for the creation of a mascarpone-like texture in a plant-based ice cream,” declared Maor Dahan, Application Manager for ChickP “We were able to imitate the exact rich, uniquely creamy taste and texture of mascarpone Chickpeas are not listed as allergens and our products are non-

GMO, making them an ideal choice for replacing dairy proteins ”

When developing an ice cream application, ChickP’s protein isolate provides important functionalities, such as emulsion stability, prevention of icing and crystallisation, and the creation of an ideal melting profile These constitute the key parameters for maintaining a frozen dessert’s indulgent properties throughout its shelf life It also provides exceptional whipping capabilities, with a neutral fresh taste suitable for merging any desired flavour

Creating dairy-free ice cream is highly challenging, with many such products containing a list of additives such as guar gum, cellulose, derivatives, and modified starches “Our

protein has an important role in stabilising the ice cream and creating the desired smooth texture,” explained Dahan “During development, we removed various stabilisers one by one and, surprisingly, it did not affect the product’s shelf life, and it even improved the scoopability of the product This allows a shorter, cleaner ingredient list”

“The unique functionality of the ChickP isolate, as demonstrated in ice cream, can also be used for other applications in the non-dairy categories, such as firm and cream cheeses as well as yogurts, which typically require stabilisers,” added Lachish Levy

Visit Protein Ltd at Fi Europe in Paris from 6–8 December, Booth #7 2C33

Omya enriches European distribution portfolio with range of natural fibre powders

SWITZERLAND: With a focus on holistic solutions that add value, Omya (www omya com) has unveiled a versatile range of dietary fibres that not only enhance the nutritional profile of a wide range of applications but also positively impact processing procedures for efficient manufacturing

The new range consists of apple fibre, oat fibre and cocoa fibre – all-natural, clean label ingredients without chemical treatment or E-numbers By increasing the healthy fibre content of the formulation, the micronised powders allow a health or nutrition claim to be made for the final product Moreover, the ingredi-

ents contribute to natural binding of water, improved texture and support emulsification, and therefore allow for a smooth production process

The apple, oat and cocoa fibre are processed by the micronisation of sterilised dried fruit pomace and peels, grain husks or shell parts into powder with different particle sizes in order to create appropriate powder solutions for specific applications All powders are 100per-cent natural and insoluble

In terms of the functional properties of water binding and fat mimicking, the fibre solutions enable a reduction of sugar and fat content in a formulation,

and thus improve the nutritional quality of a food product

Manufacturers can also use the powders to increase the fibre content of the finished product and therefore make on-pack claims such as ‘source of fibre’ or ‘high in fibre’ if required In addition to nutritional claims, the dietary fibre solutions also allow for the promotion of health claims relating to normal bowel function

Cocoa fibre is ideal for applications where the perception of cocoa in combination with improved nutritional value of a food is highly desirable from a consumer perspective

Neutral-tasting oat fibres are a versatile dietary fibre solution designed to bring natural functionality and fibre enrichment not only to a wide range of bakery and snack solutions, but also vegan foods and nutritional beverages Apple fibre can partially replace pectins,

and substitute modified starches, and is thus an ideal dietary fibre solution for a diverse range of food applications such as bakery products, vegan applications, sauces and dips, and fruit preparations

“Today, more than ever, consumers place a special emphasis on the highest quality and safety of the food they consume At the same time, manufacturers are under high pressure to produce efficacious products as efficiently as possible,” observed Stefan Lander, Omya’s Vice President Consumer Goods, Group Sales & Marketing “As Omya has been committed to implementing sustainability at all levels since its foundation, we are delighted to support both sides with added value ingredients that help keep health and environment in balance ”

Founded in 1884 in Switzerland, Omya has a global presence extending to more than 160 locations in over 50 countries with 9,000 employees


Loryma unveils new concepts for plant-based salami substitutes

GERMANY: Pioneering wheat protein producer Loryma – a company of Crespel & Deiters – has developed a number of different ingredients and processing methods in the quest to create authentic, plant-based sausage specialities

From vegan salami as a hot or cold topping for bread and pizza, to Italian salami stick alternatives, ingredients specialist Loryma has developed concepts that authentically replicate the specific visual and haptic properties of their meat-based counterparts The wheat texturates of the Lory® Tex range form the structure-giving base, while the choice of wheat-based binder (Lory® Bind) promises optimum binding and heat stability, thus ensuring the protein content of the end product is on a par with the original To achieve ideal results, there are also various options for processing, such as fermentation or the addition of a plant-based fat alternative

Various wheat ingredients create multiple textures and properties For example, a wheat-based binder from the Lory® Bind range is suitable for the creation of vegan salami as a pizza topping, providing stability during heating

To achieve the typical appearance of salami with visible fat inclusions, a creamy fat alternative can also be added This is based on Lory® Stab, a mixture of several wheat starches, as well as vegetable fat and water, and can withstand high temperatures The wheat protein contained in Lory® Bind gives the recipes not only an elastic texture but also a nutritional profile as close as possible to the original As a result, the protein content of wheat-based salami is at least as high as that of beef-based sausages

The concepts include several manufacturing methods to produce a wheatbased salami perfectly matched to the desired end product One option is to add an edible acid, such as citric acid, to the vegan sausage meat and cook the sausage afterwards Fermentation with starter cultures, as is common in classic meat processing, is more time-consuming With the help of micro-organisms, the wheat salami matures for a few hours before being cooked This method imitates the typical texture as well as the flavour of the meat product in the most

authentic way

“In many vegetarian meat substitutes, egg is added to provide the typical bite However, our well thought-out combination of various wheat ingredients gives an authentic result, but without the need for animal-derived additives,” explained Norbert Klein, Head of R&D at Loryma

He added that modifying the concepts for other sausage alternatives would also be possible – for example, the heat-stable binder is also well suited for production of a vegan chicken breast or beef jerky https://crespeldeitersgroup com/loryma


Immune health is still

top pr ior ity for functional beverage consumer s , but other needs are on the r ise, according to new research from taste and nutr ition leader Kerr y

Immune, gut and heart health continue as important concerns for functional beverage consumers, while beauty and sports performance are on the rise, according to new research by Kerry, the world’s leading taste and nutrition company

Kerry surveyed over 10,000 consumers from 18 countries across North America, South America Europe, Asia Pacific, South Africa and Australia to learn more about their changing priorities and preferred ingredients in functional and fortified beverages.

The research found that immune support is still the highest health priority for consumers and is a particular focus not only in the US and UK, but also across developing markets including Guatemala, Brazil, South Africa, the Philippines and India

Nutritional impact and quality of ingredients

A total of 53 per cent of global consumers are interested in beverages containing ingredients specific for immune support, but want to see science-backed ingredients, citing vitamin blends, omega-3 fatty acids and probiotics as the top ingredients on their radar Although the overall taste experience is vital, the primary focus of consumers is on the nutritional impact of these products and the quality of ingredients used in them

Need states differ by age and life stage, implying a need for customised and personalised solutions, with the research indicating a holistic need to improve inner and outer wellness Consumers are also more proactive and have come to under-

stand the link between long-term health and nutrition and achieving their beauty goals. A desire to address weight management, heart health, muscle recovery, energy, endurance and bone health all point to a desire for all-round wellness

A preference for beverages supporting skin and hair beauty was more pronounced in several developing markets (such as the Philippines, South Africa, Indonesia, India, Poland, Brazil, Colombia and Guatemala) and continues to be a priority in leading markets, including the US and UK New product launches containing collagen have risen by 19 per cent over the past four years, and products containing biotin have risen by 14 per cent during the same period (Innova, 2022).

Meanwhile, products geared towards sports performance, muscle recovery and endurance are also no longer the preserve of athletes; they are high on the agendas of many thousands of ‘weekend warriors’ who are keen to lead a healthy and active lifestyle

Potential for innovation

With the global functional beverage market predicted to grow at 10 49 per cent annually – reaching nearly US$200 billion by 2026, according to research from the Food Institute (2021) – there is ample opportunity to innovate in this space

“A significant opportunity exists in the functional and fortified space, with the conventional line between supplements and beverages blurring,” observed Soumya Nair, Global Director of Consumer Research and Insights at Kerry “According to our research, a total of 86 per cent of consumers stated they would pay a pre-

mium for food and beverages with added functional benefits

“Consumers today have compounding need states,” Ms Nair continued “While their top priority need states remained consistent over the years, there is growing focus on balance – balancing beauty with digestive support, immunity with sports performance, as consumers seek their personalised, ideal functional and fortified solution

“To win in this space, manufacturers need to create products that support top concerns such as immune, digestive, cognitive, joint and heart health, and include science-backed functional ingredients to increase credibility,” she advised in closing “Kerry can transform your idea into a market leading functional beverage or supplement, with a toolbox of solutions and ingredients – from botanical extracts to science-backed ingredients like Wellmune® and BC30™ – to help your brand innovate across a broad number of consumer need states ” o

Kerry’s new eBook, Functional Forecasting, can be downloaded here: https://explore kerry com/beverage-trendsindustry-2023

12 HEALTH | Functional beverage trends and insights

FRANCE: Swedish pioneer AstaReal is set to showcase its range of scientifically backed natural astaxanthin products at Fi/Hi Europe from 6–8 December in Paris, with a special focus is on vegan capsules and its new feed-grade product Novasta® EB15

A lingering consequence of the pandemic is consumers valuing their health more deeply than ever before Many are making a conscious effort to support and enhance it by paying closer attention to their diet and the benefits of supplements At the same time, there is growing demand for products aligning with the health of our planet Here, microalgae-

derived astaxanthin, one of nature’s most powerful antioxidants, plays a promising role AstaReal (www astareal se) is the global pioneer in the field, and its ingredients continue to receive multiple scientific and clinical backing

At this year ’s Fi/Hi Europe 2022, AstaReal presents its naturally derived astaxanthin in various dosage forms, alongside its recently launched feedgrade Novasta® EB15, a premium ingredient for animal health

AstaReal offers the most researched brand of natural astaxanthin on the market Its health attributes are backed by more than 70 human clinical studies,

and include improved vision, stronger cognitive function, better muscle health and smoother skin texture With potent antioxidant and anti-inflammatory properties based on its unique protection against free radicals, astaxanthin also has a strong ability to balance and strengthen the immune system

AstaReal derives natural astaxanthin from the microalga Haematococcus pluvialis and offers it in many different forms – as algal biomass, as a cold water-dispersible powder or as an oil extract At Fi/Hi Europe 2022, AstaReal will present those bulk products and the various innovative dosage forms These include its vegan softgel capsules, gummies and sachets Gummies are perceived as appealing as a ‘non-pill’ and ‘on the go’ format, in particular, with huge potential for younger consumers and those looking for convenient applications Moreover, vegan capsules are in tune with plant-based trends, which are opening up new market opportunities Targeting benefits for skin health,

muscle performance and vision, the company is well equipped to meet consumer-led demands

“At AstaReal, we have been producing and researching natural astaxanthin for over 30 years now,” noted Peter Ahlm, Head of Marketing & Sales at AstaReal AB “Based on that, we see it as our duty to carve out a special role for it on the market As astaxanthin naturally aligns with emerging trends, such as a plantbased lifestyle, personalised nutrition, and immune health, we are convinced that its popularity will continue to soar,” he enthused, adding that the firm offers private labelling, and is open to cobranding and joint product development

At Fi/Hi Europe 2022, AstaReal can be found at its own booth (#7 2K60) and will also be represented at the official Swedish country pavilion (#7 IH70)

GLOBAL: In a major recent study, the so-called green Mediterranean diet (MED) – a modified version of the traditional healthy Mediterranean diet – was found to significantly reduce visceral adipose tissue, a type of fat around internal organs considered to be much more dangerous than the extra ‘tyre’ around your waist

The green Mediterranean diet was pitted against the traditional Mediterranean diet and a healthy diet in a large-scale clinical interventional trial Subsequent analysis found that the green Med diet reduced visceral fat by 14 per cent, the Med diet by seven per cent, and the healthy diet by 4 5 per cent The study was published in BMC Medicine

Reducing visceral fat is considered

the true goal of weight loss, as it is a more important indicator than a person’s weight or the circumference of their waist Visceral fat aggregates over time between organs and produces hormones and poisons linked to heart disease, diabetes, dementia and premature death

The research was led by Prof Iris Shai (pictured) of Ben-Gurion University of the Negev, Israel – an adjunct Professor from the Harvard School of Public Health, and an Honorary Professor of the University of Leipzig, Germany, together with her doctoral student Dr Hila Zelicha and Italian, German, and American colleagues

The DIRECT-PLUS trial research team was the first to introduce the concept of the green-Mediterranean diet This modified MED diet is further enriched with dietary polyphenols and is lower in red/ processed meat than the traditional healthy MED diet On top of a daily intake of walnuts (28 grams), the

participants consumed 3-4 cups of green tea per day and 100g (frozen cubes) of duckweed green shake per day The aquatic green plant duckweed – which is high in bioavailable protein, iron, B12, vitamins, minerals and polyphenols – substituted meat intake in the diet

The team has shown in previous studies that the green MED diet has a variety of salutary effects ranging from the microbiome to age-related degenerative diseases

294 participants took part in the 18-month long trial, known as ‘The effect of high polyphenol Mediterranean diet on visceral adiposity: the DIRECT PLUS randomized controlled trial’

“A healthy lifestyle is a strong basis for any weight loss programme,” noted Prof Shai “We learned from the results of our experiment that the quality of food is no less important than the number of calories consumed, and the goal today is to understand the mechanisms of

various nutrients – for example, positive ones such as the polyphenols, and negative ones such as empty carbohydrates and processed red meat, on the pace of fat cell differentiation and their aggregation in the viscera ”

“A 14-per-cent reduction in visceral fat is a dramatic achievement for making simple changes to your diet and lifestyle,” remarked Dr Hila Zelicha “Weight loss is an important goal only if it is accompanied by impressive results in reducing adipose tissue ”

The research was funded by grants from the Deutsche Forschungsgemeinschaft (DFG, German Research Foundation); the Rosetrees Trust; Israel Ministry of Health; Israel Ministry of Science and Technology, and the California Walnuts Commission

None of the funding providers was involved in any stage of the design, conduct or analysis of the study, and they had no access to the study results before publication



Holland’s Pies bolsters reach with new listings

UK: Holland’s Pies – the UK’s bestselling frozen pie brand, according to Kantar Worldpanel – has bolstered its reach across the UK with an array of new listings for its range of pies and puddings

Cementing the firm’s position in its homeland, consumers are now able to stock up on the pie-maker’s Pork Pies and Minced Beef & Onion Puddings in Tesco stores across the North West

The baker has also secured several national listings – expanding its portfolio of national partners to include Iceland and Morrisons Pie lovers can now pick up its Pork Pies and classic Steak & Kidney Puddings in Iceland stores around the UK, before its Potato & Meat Pie four-pack extends to national distribution in the supermarket in January 2023 Its frozen two packs of Chicken Balti and Peppered Steak pies are also now

available in selected Morrisons stores nationwide, having been listed in November 2022

“We are proud to have had such success with our national and regional listings over the past few months,” remarked Leanne Holcroft, Brand Manager for Holland’s Pies “As the nation’s best-selling frozen pie brand, making our range widely available across the UK is important to us – and we’re delighted that even more people will now be able

to enjoy a delicious taste of the North West ”

The Holland’s Pies trade portal can be accessed via www hollandspies co uk

Holland’s started life as a baker’s shop in Lancashire in 1851 For over 170 years, its range of pies has been baked to a secret traditional recipe, passed down from generation to generation, and today the company prepares and bakes over one million pies every week

Fatherson Bakery unveils festive feast collection

UK: Award-winning UK-based bakery Fatherson has unveiled its festive feast collection for Christmas 2022 – including an array of mince pie varieties, Christmas cake, festive loaf, cupcakes, and an apple and mincemeat pie

“We know from our consumer testing panel, as a nation we love those nostalgic, traditional Christmas favourites – from mince pies to fruit and festive loaf cakes,” noted Laurence Smith, baker and owner of Fatherson Bakery (https://fathersonbakery com) “But when it comes to mince pies, people also want something a little different, which creates both a taste twist and a surprise when eaten That’s why this year our mince pie range has been borne out of a host of consumer taste tests and a revision to our family pastry recipe is set to bring the very best Fatherson mince pies ”

Fatherson’s 2022 festive collection includes Traditional Mince Pies (available in a pack of 6 or 12); Luxurious Mince Pies, made with an orange-flavoured signature Fatherson pastry recipe with a brandy-soaked mincemeat filling (available in packs of 4 or 12)

It also includes a traditional luxury Iced Christmas Cake, as well as a Festive Loaf – a rich fruit cake soaked with brandy and topped with flaked almonds, available in both Large and Mini formats

with its Orange 500ml, Apple 500ml and Watermelon & Raspberry 500ml bottles now available in 262 stores

wait for you to see what else we have planned for both Firefly and JUICEBURST ”

Rounding off the selection is a generously filled Apple and Mincemeat Pie, Seasonal Fairy Cakes (pack of six), and a Christmas Cupcake Platter (a pack of 10 festively decorated cupcakes, presented in the shape of a Christmas tree)

UK: Purity Soft Drinks, the business behind JUICEBURST and Firefly soft drinks brands, has announced new listings in Sainsbury’s and Co-op stores across the UK

Firefly is now available in Co-op stores for the very first time, with its Kiwi, Lime & Mint 330ml and Peach & Green Tea products available across the chain’s Central England stores JUICEBURST has also significantly expanded its distribution across Co-op stores nationwide,

Meanwhile, JUICEBURST has also increased its presence across hundreds Sainsbury’s main stores, Local stores and petrol station forecourt units nationwide with listings for its Apple 500ml Orange 500ml bottles

“It’s so exciting to see our soft drinks stocked in Sainsbury’s and Co-op at such widespread distribution, particularly after the level of investment we put into their marketing campaigns over the summer,” remarked Sarah Baldwin, CEO at Purity Soft Drinks (www puritysoftdrinks co uk)

“We know that our customers love the great taste of our soft drinks, which is what’s providing the business with a strong boost and driving this growth We can’t

Founded in 1892, Purity Soft Drinks has been operating from its site in Wednesbury, in the West Midlands, for 130 years Having been sold by the initial owners, the Cox Family, the company is now private equity owned by Verdane, a northern European based fund The resulting investment has led to Purity Soft Drinks’ biggest marketing campaigns across both brands starting in June 2022

Its JUICEBURST brand offers a range of fruit juice drinks, while Firefly’s range of drinks are crafted using a blend of still water, fruit juice and botanical extracts

Both contain no added sugar, artificial colours or flavours They are also vegan friendly and HFSS compliant

Award-winning Fatherson Bakery uses traditional handmade methods, combined with the finest ingredients sourced from quality-trusted suppliers to deliver tasty treats this festive season The Fatherson Christmas range is in stores across the UK, including grocery retailers, convenience stores, garden centres, farm shops and delis plus hundreds of independent retailers Packaged in eco-friendly packaging, which is 100-per-cent recycled and 100-per-cent recyclable

Soft Drinks announces sales boost with new listings in Sainsbury’s and Co-op

UK: Beavertown Brewery has become the UK’s first big beer brand to create cans of glitter beer After previously selling out in less than 24 hours, ‘Frozen Neck’ – the new hazy ABV IPA, infused with edible glitter – is now available to pre-order

Frozen Neck is infused with an all-natural edible glitter that creates a unique sparkling snow globe effect in your glass Priced at £2 30 a can, Frozen Neck has an ABV of 4 3% and is available to pre-order UK-wide from the Beavertown webshop

The biggest beer brand in the UK to add a sparkle to its can, Beavertown Brewery has taken its famous IPA, Neck Oil, and added a seasonal twist Fresh and zesty in flavour, the new festive beverage has a smooth and potent grapefruit flavour combined with a frosty mango hop hit, alongside plenty of glitter

“We've been busy experimenting to create a truly unique, out-of-this-world beer for Christmas – and luckily everyone loved it so much that it sold out in record time,” reported Tom Rainsford, Marketing Director at Beavertown Brewery “Frozen Neck IPA tastes as incredible as it looks, and is the perfect beer for Christmas, so we’re making sure as many people get hold of it as possible by brewing a fresh batch For maximum sparkle (and who doesn't want that?), be sure to give your can a swirl before you pour Then sit back, relax and enjoy the glitter ”

Frozen Neck is now available to pre-order from the Beavertown webshop, alongside their other Christmas special, Ginger Ray IPA – a seasonally bitter, malty ale with a hint of ginger and nutmeg spice

Frozen Neck is, available to pre-order, and will be dispatched from 15th December 2022: https://beavertownbrewery co uk/products/fro zen-neck-session-ipa

UK: Renowned for its meat-like texture, young green jackfruit has been hailed as a ‘vegan sensation’ However, whether preparing fresh or tinned jackfruit, the process can be a time-consuming, making it impractical for those consumers in a hurry or not inclined towards cooking from scratch In response, the UK’s leading World Food brand Tropical Sun has teamed up with retail giant ASDA to offer the supermarket chain’s customers two ready-to-eat jackfruit products developed “to delight anyone looking for a plant-based ‘pulled meat’ experience”, according to the manufacturer

Tropical Sun’s BBQ and Tex Mex Pulled Jackfruit hit the

shelves of the ASDA World Food aisles on 26th November – a launch date timed to introduce the innovations ahead of ‘Veganuary’

The 400g tins retail at £2 49 (prices subject to change due to inflation) and are touted as the perfect base for a quick and easy plant-based meal “Stuff the BBQ jackfruit into a lightly toasted brioche bun, top with salad and serve with chunky chips for the ultimate ‘pulled pork’ experience,” the company suggests “Load a tortilla wrap with the Tex Mex jackfruit, rice, black beans and guacamole for a burrito that goes beyond ”

“We’ve seen a soaring demand for plant-based foods in recent years,” observed Vas Sideras, Tropical Sun’s

Supermarket Lead said of the jackfruit products, “and these ready-to-eat products build off the success of our Jackfruit in Brine and Jackfruit in Water products, which are amongst the most popular foods in our entire range ”

Established in 1996, Tropical Sun initially started out importing a few specialist ingredients and daily essentials for the UK’s thriving ethnic communities As word spread, the company began receiving requests for specific items from homelands far-afield – spices, oils, drinks and snacks that helped people stay connected to their cultures Today, Tropical Sun is the UK’s leading World Food brand, with a range spanning over 700 products from across the globe

UK: St Helen’s Farm, one of the UK’s leading producers of goat’s milk products, has launched a new range of festive designs for its milk cartons – available from 23rd November

Each variant features fun, eyecatching character designs with a Christmas theme, including Santa, a snowman and an elf

To support the promotion of the new range, St Helen’s Farm (www sthelensfarm co uk) has launched a social media campaign in collaboration with Yorkshire’s Finest Hampers, encouraging consumers to spot the Elf packaging in store and send a snap, for a chance to win products and prizes The

brand is also inviting people to share photos of their ‘elf on the shelf ’ at home, in the fridge, for more chances to win prizes

“We’re super excited to be launching our festive on-pack family,” remarked Claire Potter, Marketing Manager at St Helen’s Farm “The designs are innovative, joyous and really stand out on shelf We can’t wait to see our elves on shelves in our customer ’s homes throughout Christmas 2022!”

St Helen’s goat’s milk range is comprised of whole, semi skimmed and skimmed milk They are packed with prebiotics, are slightly lower in lactose to cow’s milk and are bursting with vitamins and minerals,

making a great natural alternative to cow’s or plant-based milks The brand also produces goat’s butter, live goat’s yogurt and goat’s cheeses from their family-owned farm in Yorkshire St Helen’s Farm festive milk products are available now in major UK supermarkets, RRP £2 15

Beavertown relaunches sold-out ‘glitter beer ’ in time for Christmas
St Helen’s Farm launches ‘Elf On The Shelf ’ for Christmas Tropical Sun launches ready-to-eat jackfruit range exclusively in ASDA


Israel-based nutri-tech start-up Novella Ltd (www novella co il) is opening a new chapter in climate-resilient environments through nutrient cultivation The company has leveraged proprietary technology to grow nutritious botanical ingredients while leaving the whole plant out of the equation This novel platform in the plant world will help boost global accessibility to high-value nutraceuticals

Addressing the growing demand for botanical micronutrients, the new technology overcomes supply chain disruptions, circumvents climate change, and expands plant life cycles

“We don’t need the whole plant to get access to specific bioactive compounds,” explained Kobi Avidan, CEO and cofounder of Novella “It also isn’t necessary to discard up to 99 per cent of a plant and incur tons of agricultural waste just to derive specific nutrients. We have the technology where we can narrow the harvest of an entire field for its plant essence in a single bioreactor ”

Field-to-bottle fails

The traditional ‘field to bottle’ protocol for producing nutraceuticals involves a long, complex, and often vexing process of lengthy cultivation and labour-intensive harvesting of sensitive botanicals, and the use of vast stretches of agricultural land Then, the raw materials must be transferred – often overseas – to a factory for extraction before transfer to another fac-

tory, often in yet another country, for formulation into a final supplement This can also lead to difficulties in achieving standardised doses of the natural substances

The supply chain for botanical extracts is continuously at the mercy of the natural growth cycles of the plants, volatile environmental conditions, climate fluctuations, and social and economic constraints These have been further compounded by recent political instabilities and logistical hurdles, which have yet to recover from the pandemic era

All of these setbacks hit the nutraceutical business at a time when it is experiencing its greatest boom ever, attaining a global value of billions of US dollars This has put further immense strain on industry to meet demand, as well as on the planet’s finite resources

“Growing nutrients outside the plant”

Rather than grow the whole plant, Novella screens specific plant tissues – including stems, fruit, leaves, and flowers – to determine the highest concentrations of desired actives A cell culture (callus) is formed from these tissues and amplified in bioreactors This results in a pure, pesticidefree, powdered product composed of whole-cell plant tissues with their naturally occurring complex of nutrients intact

Novella’s cultivation system eliminates the need for extraction by increasing the concentration of the actives within the plant cells themselves, which are contained in a natural protective shell to prevent oxidation. This also assures full bioavailability

“Growing nutrients outside the plant is actually a simpler process than growing meat cells outside of the cow, ” explained Avidan “Moreover, we can now cultivate any ingredient close to the market of interest This will be instrumental in lowering costs, as well as lightening their ecological footprint ”

The start-up will grow the ingredients in a controlled, strictly non-GMO environ-

ment, with precise regulation of stressors such as light and temperature in order to create an ideal environment for cultivation of specific bioactives – at consistently potent and highly precise quantities

Making micronutrients accessible, affordable and sustainable

Novella has made headway in exploring certain vegetables, such as kale, for sourcing some of the popular, in demand vitamins and antioxidants Although kale is often hailed as a nutrient-dense ‘ super plant’, many consumers avoid the vegetable due to its bitter flavour and tough, fibrous texture

“Kale has captured the interest of the functional food, supplement, and pharma industries due to its long list of vitamins and minerals,” asserted Shimrit Bar-El, PhD, Co-founder and CRO of Novella “But it is very difficult to work with and process We are specifically exploring the vegetable for its vitamin K and unique carotenoid composition ”

Novella can grow any type of plant tissue, but is currently focusing on the cultivation of a few high-end botanicals, including some widely consumed vegetables that boast potent concentrations of nutrients such as vitamin C that cannot be extracted via existing methods

“Consumers continue to demand products that are microbiologically safe, natural, and without chemical additives,” explained Itay Dana, B Sc , MBA, Cofounder and BDO for Novella “There is an increasing demand for natural botanicals, accompanied by incremental rises in prices resulting from a shortage of such products

“By shifting the cultivation of popular micronutrients to the lab, the Novella platform can help free up extensive agricultural terrain for rededication to the growth of food crops while making highvalue nutraceutical ingredients more readily available at affordable prices,” concluded Dana o

16 SCIENCE & TECHNOLOGY | La b-grown botanicals
start-up Novella
is leveraging advanced technology to grow botanical ingredients outside the field
Novella’s three co-founders: Itay Dana (BDO), Kobi Avidan (CEO), and Shimrit Bar-El (CRO)

DUBAI: Swiss multinational packaging pioneer SIG has received the ‘Breakthrough Food Technology Award’ at Gulfood Manufacturing 2022 for its innovative ‘Heat&Go’ packaging, which enables drinks to be microwaved without compromising product quality

“Achieving this recognition from industry peers delights us tremendously,” enthused Abdelghany Eladib, SIG President and General Manager for the Middle East and Africa “SIG has been working relentlessly with its partners and customers to bring to market innovative food and beverage packaging solutions that raise the bar on convenience, sustainability, quality, safety and affordability, and which are produced at smarter factories that can track and measure our products’ journey to achieving these goals,” he continued “Our R&D has been opening new opportunities for the industry to present safer


and more convenient aseptic packaging solutions specifically designed with the modern consumer in mind ”

SIG’s key offerings provide convenient packaging solutions that protect the flavour, aroma, colour, nutrients, and vitamins of food and beverage products for an extended period of time without refrigeration and without preservatives

The hot drinks segment, in particular, has previously been an untapped market for carton packaging However, demand has been rising for convenient hot breakfast drinks and other hot beverages that are easy to heat at home or work for both immediate and on-the-go consumption

In response, SIG developed the Heat&Go aseptic packaging material Aseptic carton packs using this packaging material can be heated in a microwave Heat&Go replaces the aluminum layer found inside standard

aseptic carton structures with a highbarrier alternative that allows drinks to be microwaved without compromising product quality

Recognised by the judging panel at Gulfood Manufacturing 2022 as a potentially game-changing packaging solution, SIG’s Heat&Go innovation received the event’s Breakthrough Food Technology Award

The win follows the triumph of the company’s SIGNATURE EVO, which received the independent Gulf Sustainability Awards 2022 in the ‘Best Sustainable Product’ category SIGNATURE EVO extends SIG’s lower-carbon packaging materials without aluminium layer – already available for plain white milk – for wider use with oxygen-sensitive products such as fruit juices, nectars, flavoured milk or plant-based beverages SIGNATURE EVO has a significantly lower carbon footprint than even SIG’s standard

packaging material structure

Founded in 1853, Switzerlandheadquartered SIG today employs approximately 8,400 employees worldwide and serves customers in over 100 countries In 2021, SIG produced 48 billion packs and generated €2 7 billion in revenue SIG has an AA ESG rating by MSCI, a 13 4 (low risk) score by Sustainalytics and a Platinum CSR rating by EcoVadis

Heat&Go replaces the aluminium layer found inside standard aseptic carton structures with a high-barrier alternative that allows drinks to be microwaved without compromising product quality

ISRAEL: ICL Food Specialties – part of leading global speciality minerals company ICL (www icl-group com)– has joined forces with Protera Biosciences (http://proterabio com), an AI-driven foodTech start-up and designer of novel proteins

Protera Biosciences’ novel proteins are used to develop sustainable, highly functional protein-based ingredients for food manufacturers

The partnership follows ICL’s 2021 investment in Protera via ICL Planet Startup Hub – the vehicle ICL uses to invest in and collaborate with innovative companies in foodTech and agriTech on a global basis

Through the new partnership, ICL and Protera will develop and commercialise sustainable protein-based ingredients using precision fermentation These clean-label ingredients will address current market demands and offer a replacement for chemical additives or less appealing ingredients

They will also improve the sensory properties in plant-based food applications, while positively impacting the world’s food security challenges

Protera is creating impact through madiTM, a deep-learning platform, which can predict and match the structure and functionality of vegetable proteins It designs proteins from a database of more than 1 5 billion edible protein sequences and applies precise fermentation parameters for producing them The results address consumer demand for a short list of simple ingredients on food labels

The new platform also enables the discovery of untapped plant-based proteins with high performance

These new ingredients can replace texturisers, stabilisers, preservatives, and more – all based on plant proteins

The streamlining of plant protein development and production makes replacement of animal proteins much

easier, thereby helping to further reduce pollutants such as methane and carbon dioxide

“Thanks to this collaboration, we can offer novel ingredients via breakthrough technology that’s currently not available in the market,” advised Hadar Sutovsky, VP of External Innovation at ICL, and General Manager of ICL Planet “Once these functional ingredients are launched, food manufacturers will be able to speed up development of cleanlabel and sustainable plant-based products,” he added

“We’ll soon be able to provide global market access to these ingredients for key food producers, in a sustainable manner,” asserted Rado Sporka, VP of the Food Specialties Commercial Business for ICL “This will further diversify and strengthen ICL’s engagement and offerings in the alternative proteins space, and accelerate impactful solutions for global environmental challenges ”

“We are excited about this collaboration with ICL Food Specialties to bring new proteins to market,” adds Leonardo Alvarez, founder and CEO of Protera “Combining the forces of our two companies will dramatically accelerate our vision of using biology to create protein-based ingredients We are already validating functional targets in the lab, with unprecedented speed and accuracy ”

The research teams for the two companies are actively working on the development of these innovative protein-based ingredients and, through this partnership, will be able to scale up production once the ingredients are ready for commercialisation

The Protera

USA: International Flavors & Fragrances (IFF) has announced its plans for accelerated entry into the personalised nutrition sector through a strategic partnership with UK-based Salus Optima, a digitally-enabled personalised nutrition, health and wellness company The initial focus for the partnership will be on metabolic health, including obesity, pre-diabetes, high cholesterol and prehypertension, which today impacts over one-quarter of the adult population globally

Together, the companies are developing the capability to help consumers understand their unique metabolic response to food, supplements, activity and sleep – all accessible via mobile phones and wearables “The partnership with Salus Optima places us at the

forefront of the personalised nutrition space,” said Nicolas Mirzayantz, President of IFF’s Nourish division “It is a testament to our commitment to science, creativity and redefining possibilities with our customers and consumers at the centre of it Our novel approach – an end-to-end personalised nutrition offering with best-in-class ingredient and flavour solutions, together with a scalable digital capability – is critical to meet the needs of consumers ”

Key to the success of the personalised nutrition offering is blending science-backed, data driven recommendations with behavioural change techniques, such as digital coaching, with branded products at the core of the offering “We see digital services as an enhancement to – not a replacement for – the overall personalised nutrition market,” said Sébastien Guery, Vice President, IFF Health Products will always remain a critical part of health and wellness, but we also recognize

the challenge our customers have in meeting the needs of their consumers when it comes to personalization IFF’s partnership with Salus Optima will enable our customers to empower consumers to make sustainable lifestyle choices to achieve their personal health and wellness goals with the blend of a physical product and a digital platform ”

Apart from the digital platform, IFF said it would collaborate with brand owners to craft specialised wellness products for consumers, incorporating the company’s extensive portfolio of science-backed and clinically tested ingredients, such as probiotics, prebiotics, plant proteins and fibres

Benefits for brand owners include: Real-time consumer intel for brand owners; Actionable and easy use for consumers through integration with mobiles and wearables; Increased speed to market, and increased brand lifetime value

“By combining IFF’s science-led,

high-quality, clinically-studied ingredients and applications expertise with Salus Optima’s world-class digital health and wellness capabilities, we invest in technology that drives the industry forward,” said Madhusudan Patel, Director of Venturing and Tech Sourcing at Global R&D, part of IFF

“At Salus Optima, our mission is to help solve some of the world’s most pressing public health issues by using technology to democratise best in class-science and amplify human touch through digital coaching and behavioural change,” said Rodrigo Jesus, Salus Optima CEO “Deploying this technology on mobile phones and wearables tackles head on the challenge many consumers face – such as accessibility, convenience and cost By collaborating with IFF, Salus is confident that we can empower individuals to make simple and sustainable food, supplement and lifestyle choices for better human health ”

SWITZERLAND: Planetary SA has enlisted the expertise of Glatt Ingenieurtechnik and IE Group in planning a multi-product, industrial scale fermentation production platform for nonanimal derived foods in Switzerland

Planetary SA (www planetarygroup ch) – an infrastructure platform focused on designing, building and operating upstream, downstream and formulations capacity and related IP for biomass and precision fermentation players globally – has commenced the engineering phase of its first industrial scale bio- and food-tech production hub in Switzerland The overall engineering work is led by Planetary’s CTO, Dr Joachim Schulze

Planetary’s strategically located

production facility is designed to be a first-of-its-kind, multi-product, microbial fermentation facility, able to produce precision fermented compounds such as proteins and lipids, as well as biomass from mycelium on a commercial scale This is the key to lowering costs of alternative protein and generating a measurable impact on world food production

Conventional agriculture is reaching its limits with regards to natural resource utilisation and is a major contributor to man-made GHG emissions This plant will be the first of many Planetary-owned facilities around the globe, aimed at providing critically needed microbial bioprocessing capacity for third parties to sustainably scale the new food evolution Benefits will be the mitigation of

global warming, reduction of water and land consumption related to food production, as well as a minimised output of greenhouse gases

Leading plant engineer Glatt Ingenieurtechnik (www glatt com/) will plan the process technology systems, including media supply, process control and automation, alongside the safety

technology IE Group’s (https://iegroup com) Lausanne office will design the building and facility infrastructure The planning team, led by Glatt, will use an integrated engineering approach, applying cross-trade 3D CAD planning, co-ordination and Building Information Modelling (BIM) with a focus on sustainability and resource efficiency

Glatt and IE Group enlisted to plan world’s first integrated precision and mycelium fermentation protein facility
IFF forms strategic partnership to develop AI-driven person-

SWEDEN: Absolut Vodka is to become the first global spirits brand to move to a partly hydrogen energy-fired glass furnace for large-scale production in a significant step to reduce the CO2 emissions from making its iconic bottles

The hydrogen initiative is an important milestone for Absolut Vodka in becoming completely CO2 neutral by 2030 A prerequisite for being able to meet this goal is in reducing the carbon footprint of its glass packaging

Absolut has signed an agreement with Ardagh Glass Packaging – a subsidiary of Ardagh Group – to use this partly hydrogen-fired furnace commencing in the second half of 2023 The pioneering collaboration is anticipated to accelerate the transformation of the global glassmaking process for a more sustainable future

For 40 years, Absolut has been a partner with Ardagh's Limmared glassworks in Sweden, which currently uses a

combination of natural gas and electricity to power its furnaces From the second half of 2023, Ardagh will launch a pilot in its Limmared plant, replacing 20 per cent of its natural gas with green hydrogen to manufacture all of Absolut’s bottles across its portfolio This means a full-scale change of the continuous production of Absolut bottles for all markets globally The hydrogen will be produced onsite at Ardagh by using renewably sourced electricity

The use of hydrogen would reduce Absolut Vodka’s carbon footprint from glass by 20 per cent It follows other joint initiatives undertaken by the two firms to reduce carbon emissions, such as the light-weighting of glass, increased use of electricity in the current furnace, and a significant increase in recycled flint glass – today having reached 53 per cent, with the ambition to go even further Absolut owns one of the world’s most energy-efficient distilleries It has 98-percent fewer emissions than an average distillery, and has built up a surplus of emission rights as a result The intent is to use those to invest in green transformation Absolut will support Ardagh in this project and the parties will work together to fulfil Absolut’s ambitions of a CO2 neutral product by 2030 by using today’s and tomorrow’s best available technologies in glass manufacturing

“Given we’ve been investing in our own production for decades, decreasing our emissions and increasing energy efficiency, we’re now in a position where we also can focus on the parts of our value chain that are outside or our own scope,” advised Stéphanie Durroux, CEO of The Absolut Company “The glass manufacturing industry is in a transformative journey, and the world can’t wait for the perfect solution A bold and innovative approach is needed to accelerate radical change that will help solve the significant sustainability challenges that all glassmakers and buyers of glass face ”

Bo Nilsson, Managing Director of Ardagh Glass Limmared AB, added that the glassmaking industry needed to be less reliant on fossil fuels and transition at pace to using more green energy “By investing in this new technology, we are embarking on a journey to reduce the carbon footprint of our glass packaging There are challenges with such innovation, but we are committed to being an early mover in future-proofing our glass manufacturing operations worldwide ”

Ardagh Group’s glass-making facility in Limmared, Sweden
Absolut Vodka and Ardagh Group backed hydrogen-fired glass furnace to be a ‘first’ in a global spirits industry



The latest biannual ‘FMCG Demand Signals’ report from IRI has revealed that Private Labels now make up 36 per cent of total FMCG value sales in Europe (amounting to €216 billion) – up from 34 per cent as reported by IRI earlier this year Strong market performance has taken place across all European markets, particularly in Spain where Private Labels now make up 47 per cent of total FMCG value sales; followed by Germany and The Netherlands (both at

39 per cent) The UK and Germany continue to lead Private Label sales in absolute value

Forensically unpacking the impact of the pandemic, inflation and the cost of living crisis on over 230 FMCG categories, 2000+ product segments and over a 100 million SKUs across the US and several of the largest European and Asia Pacific markets (France, Italy, Germany, Spain, UK and Netherlands); the report covers data from in-store purchases and a survey in 12 global markets

Targeted retur n to lower everyday prices

It details how fewer promotions by retailers post-pandemic has made way for a targeted return to lower everyday prices across a basket of 150 consumer staples this year, to help mitigate the impact of food-price inflation Retailers are trying to manage the impact of rising prices by optimising the range, pack sizes and price points, although strategies differ by category and value tier – and one of the biggest beneficiaries has been Private Label

TRENDS IN TRADE | The resurgence of pr ivate la bels in Europe
A new IRI report indicates that small and mid-sized manufacturers are losing ground in both volume and value to private labels. The drop precipitates the risk of a return to a ‘price war ’ strategy in H1 2023, according to analysts .

“Private Labels have traditionally offered lower prices to shoppers,” comments Ananda Roy, Global SVP, Strategic Growth Insights, IRI, “but these are not sustainable, and inflationary price rises have been greater than on well-recognised brand names Yet this has not dampened demand – especially in the Chilled and Fresh, Ambient and Frozen segments in food categories

“Our research has shown this is because around 60 per cent of consumers believe Private Labels are as good at National Brands on quality, innovativeness, sustainability, trust and delivering on claims, with 25 per cent saying some Private Labels are ‘ even better’ than National Brands,” continued Mr Roy “This is a significant shift from previous periods

Impacting “the squeezed middle”

“It’s fair to say that Private Labels are poised to be the ‘third competitor’ to National Brands in several FMCG categories, having transformed to strategy-led, data-driven and differentiated substitutes. Their ability to grow value, volume and attract new consumers is a growing risk to smaller and mid-sized manufacturers –the ‘squeezed middle’ – who could begin to struggle to match Private Labels competitively as economic conditions worsen, ” warns the analyst

“IRI anticipates that a price war is increasingly likely in early 2023 and thereafter as the outlook for FMCG demand darkens,” he added

Another recent trend is among UK retailers who have created new products with artisanal food brands from small manufacturers or restaurant chains, to add brand recognition and quality perception in their Private Label portfolio, in order to command a premium margin

Post-pandemic shifts

Throughout the pandemic, national brands outperformed Private Labels – with consumers feeling comforted by buying brands they knew, trusted and could easily find in-store or online in challenging times

In the current inflationary environment, Private Labels are returning to pre-pandemic levels as consumers question their loyalty to National Brands, and retailers expand the range of high quality, innovative and well-priced options. Discounters have expanded their portfolio of small-format stores in town centres and residential neighbourhoods, making these products available to a wider group of consumers who may not have been willing to travel to out-of-town stores previously This has led to value sales growing +5 4 per cent in the year-to-date 2022 (+3.0 per cent MAT 2022) Notably, only Italy is showing robust growth in both Private Labels and National Brands

The growth in 2022 to date is being primarily driven by food categories (+5 3 per cent), taking its contribution to €191bn, with Chilled & Fresh, Frozen, and Beverage categories all expanding. Notably though, the Alcohol category has seen a decline of 5 per cent (or £3 4bn in value sales) to July 22 in comparison to a year ago, and 6 7 per cent in the year-todate 2022 o

Read the full report here: www iriworldwide com/en-gb/insights/publications/demand-signals-2


UK: UK-based coffee roaster 200 Degrees Coffee (https://200degs com) has revealed refreshed and 100-percent recyclable packaging across its retail coffee bag ranges, with wholesale packaging soon to follow

The new easy resealable coffee bags in black represent 200 Degrees’ core ‘House Beans’ such as ‘Brazilian Love Affair ’ The white coffee bags showcase the brand’s ‘Guest Beans’ –a rotation of single origin selections for those looking to experiment and discover new flavours from Africa, Asia and Central America

200 Degrees is also giving coffee lovers another way to enjoy its signa-

ture blends at home, with the launch of coffee pods – in partnership with coffee pod recycling service PodBack – which will be compatible with Nespresso original machines

The PodBack scheme encourages consumers to bring their used pods back to the shop to be recycled as well as at designated areas such as supermarkets, shops and through local councils at home

Commercial director Will Kenney said: “As we hit our milestone of 10 years in business this year, we felt it was time to refresh our 200 Degrees packaging and create something that was not only 100-per-cent recyclable

but also practical and contemporary “As well as the new packaging, we have launched coffee pods as part of our offering With technology changing and new machines entering the market, it felt like the natural next step for us to make great coffee at home both convenient and accessible to more people

The new packaging is available to buy in 200 Degrees’ shops and online,

as one-off bags of whole bean or ground coffee, or through its home subscription service

200 Degrees’ coffee shops are located in Nottingham, Leicester, Lincoln, Cannock, Birmingham, Sheffield, Liverpool, Leeds, Barnsley, Manchester, York and Cardiff, with a new shop soon to open in Derby


FRANCE: Ecotone – Europe’s leading champion in organic, plant-based and Fairtrade food – has released its latest sustainability report and Food for Biodiversity action plan The report coincides with Ecotone’s B Corp re-certification, becoming the world’s highest scoring global food business with 116 5 points (surpassing its previous 91 7 score achieved in 2019)

“Make business a force for good: that’s the path Ecotone has chosen as mission-driven company focused on Biodiversity preservation, and our industry role as a B Corp,” remarked Christophe Barnouin, CEO of Ecotone – whose brands include Bjorg, Bonneterre, Alter Eco, Clipper Teas,

Whole Earth, Isola Bio, Ecocesta, Allos, and Zonnatura – in reference to the company’s recent developments

Ecotone’s sustainability report outlines the progress Ecotone has made on its Food for Biodiversity mission across all areas of its operations, including a reduction in carbon emissions, advanced Agri chain practices and diversifying ingredients outside of the world’s nine currently over-consumed plant species

Guided by this mission, results include the news that 96 per cent of Ecotone’s €724 turnover is now plantbased Since 2019, the Lyon-headquartered firm has invested €35m in plant-based drink, organic tea and

organic breakfast cereals manufacturing capability and extension The company today boasts a 79-per-cent organic portfolio

Elsewhere, Ecotone has achieved a nine-per-cent reduction in ‘Scope 3’ carbon emissions through value chain initiatives that tackle carbon output across raw materials and transport Meanwhile, as a result of the firm’s renewable energy sourcing, the company recorded zero Scope 2 carbon emissions

Such advancements have seen Ecotone’s turnover grow by 12 per cent since 2019 to reach €724 million, with the business now spanning multiple countries in Europe and beyond with 1,600 employees, with the launch of over 100 new product innovations

Continuing its focus on sustainable growth, the report also sets out Ecotone’s ambitious ongoing sustainability plans, with key targets including, amongst others, a 90-per-cent organic portfolio by 2030, one-third of strategic raw materials sourced from agri-chains fostering biodiversity; 66 per cent alternative ingredients for more nutrients and more bio-

diversity; plant-based to account for over 95 per cent of turnover; A further 16 6per-cent reduction in Scope 1,2,3 emissions; 100-per-cent renewable electricity in offices and production sites by 2025; 100-per-cent biogas across production sites by 2030, and a move to 100-percent re-usable, recyclable, or compostable packaging by 2025

“This is a pivotal time for us to tackle biodiversity loss and climate change,” stressed Christophe Barnouin “At Ecotone, we are dedicated to challenging the conventional and standardised food system We focus on organic and vegetarian food; we know pesticide-free and plant-based is an everyday proven contribution to biodiversity protection Our purpose is to help move the industry towards a reimagined global model that will benefit human health, wellbeing, and the restoration of vulnerable eco-systems

“We are proud of our achievements to date, but we still have more to do We will continue to collaborate closely with our stakeholders, customers, partners, and policy makers to take urgent and impactful action now ”

200 Degrees launches new recyclable packaging and coffee pods

FRANCE: In line with its supply chain decarbonisation roadmap, Nestlé Waters will be the first company in Europe to benefit from the hydrogen fuel cell solution for massified rail freight, including renewable hydrogen supply, developed by Alstom and ENGIE It is estimated that in the long term this project will reduce emissions by 10,000 tons of CO2 equivalent per year This would represent a 90-per-cent reduction based on the firm’s current emissions –the equivalent to the annual emissions of more than 30,000 round trips between Paris and Nice by car

The new hydrogen solution will be developed from a high-powered fuel cell system that can power electric locomotives in non-electrified areas This solution will be able to transport goods over long distances, on a national and European scale

From 2025, the freight train powered by electricity from the rail network and from hydrogen in non-electrified sectors will aim to progressively ensure the

transport of VITTEL® natural mineral water between the factory located in the Vosges and its various distribution centres in France (including Vittel/Arles and Vittel/ Montreuil-Bellay, located a distance of 600km and 760km, respectively)

The dual-mode solution will be composed by a generator wagon incorporating a high-power fuel cell system powered by renewable hydrogen and a line-electric locomotive – all connected by an electrical power cable The generating wagon will be able to supply the locomotive with electricity in the without the need for any catenary

“At Nestlé Waters, we favour rail freight whenever possible We are constantly looking for efficient solutions to reduce the carbon impact of our supply chain," noted Sophie Dubois, CEO of Nestlé Waters in France “We are very proud of this project, as it represents a significant investment by our railway team to find innovative solutions to answer to climate and environmental challenge This collaboration with Alstom

and ENGIE will accelerate the development of a decarbonised/carbon-free supply chain,” she added

This project with Alstom and ENGIE is the latest for Nestlé Waters, which has long favoured rail in its logistical approaches to minimise the environmental impact of transport, equivalent to a quarter of its carbon footprint While for French industry, the share of rail freight represents on average 8–10 per cent of the volumes transported, for Nestlé Waters in France, it represents nearly 45 per cent of the volumes of the Vosges factory

In 2018, Nestlé Waters joined the FRET21 approach and signed an agreement with the French Agency for Ecological Transition (Agence de la Transition Ecologique - ADEME) to take

action to reduce the carbon footprint of its product transport flows in France In 2020, the group set a further target of reducing its transport-related CO2 emissions in France by 13 per cent by the end of 2022

Such actions contribute to the Nestlé Group’s ambition of zero net greenhouse gas emissions by 2050 at the global level

Henkel and cyclos-HTP enter into strategic par tner ship

tainable packaging and consumer goods solutions as accessible and simplified as possible for all stakeholders along the value chain The partnership is intended to give customers a more comprehensive and aligned service offering through the combined know-how of the two companies This includes access to inhouse testing and certification, joint material science R&D, as well as consultation on sustainable packaging design

ment cycles and integrate recyclability assessment even earlier in the design process ”

Established in 2014, CHI is one of Europe’s leading and most recognised independent institutes for recyclability testing and certification Building on their broadly accepted CHI-standards, it will continue to act as a neutral testing and certification body, offering its services to a larger base

GERMANY: Global adhesives technology leader Henkel and cyclos-HTP Institute (CHI) – a company specialised in the classification, assessment and certification of recyclability of packaging and goods – have announced a strategic partnership In bringing together two vital components of the packaging and consumer goods value

chain – adhesives and coatings and downstream recycling expertise – the new partnership represents the “first milestone to creating a holistic approach to sustainability in packaging and consumer goods”, the companies said in a joint statement

By working together, both companies aim to make the creation of sus-

“As a leader in bonding, sealing and coating, we see it as our responsibility to drive sustainability both upstream and downstream across the value chain,” advised Csaba Szendrei, Corporate Senior Vice President and Global Head of Henkel’s Packaging and Consumer Goods Division “This important partnership with CHI is laying the cornerstone for our vision of a 360degree packaging and consumer goods competence centre It also allows us to accelerate our develop-

“Recycling is an important element in the sustainable use of resources Its viability must be tested early in the design process to produce the desired outcome at the end of a package or product’s life,” emphasised Dr Joachim Christiani, CHI’s Managing Director “Our strategic partnership with Henkel is an important milestone to make this an attainable reality for the entire value chain,“ he continued “We are looking forward to embarking on this journey with Henkel to make a lasting impact on sustainability for packaging and consumer goods ”

Nestlé Waters France to be first European company to use hydrogenpowered freight train from 2025
Sophie Dubois, CEO of Nestlé Waters in France

GLOBAL: More companies are making global cage-free egg commitments according to Compassion in World Farming (CIWF)’s recently released sixth annual EggTrack report, with major brands including the likes of Pizza Express, Yum! Brands and Bloomin’Brands having made new global cagefree commitments in the past year alone

EggTrack measures and encourages the transition to cage-free eggs by capturing and reporting progress against the cage-free commitments of major food businesses The Report encourages transparency and drives business-tobusiness conversations that help deliver a stable and successful transition to the common goal of a 100-per-cent cagefree future

In total, 232 companies are monitored in EggTrack – 103 of which operate globally, with 52 operating solely in North America, 76 in Europe, and for the first time, EggTrack has a dedicated section for the Asia-Pacific that includes two companies operating within that region Just over three-quarters of the 232

companies report progress against their cage-free commitments – a rise from 71 per cent in 2021, with an average 79 1per-cent transition to cage-free Of the companies that reported global progress, their cage-free sourcing increased from 55 2 per cent in 2021 to 63 1 per cent in 2022

Of the 58 companies with global commitments, 58 6 per cent reported progress against these commitments over the past year, with new global cage-free pledges from Bloomin’ Brands, Darden Restaurants, Focus Brands, Pizza Express, Royal Caribbean International, The Cheesecake Factory, Wyndham Hotels & Resorts, and Yum! Brands

Dairy product giant Danone is one company that has successfully achieved 100-per-cent cage-free production throughout its global business “Danone has been working on animal welfare for many years, embedding it as a key pillar of its regenerative agriculture strategy,” noted Cees Jan Hollander, Global Farming Expertise Manager at Danone

“When we took our commitment to cagefree eggs and egg ingredients in 2018, we knew it wouldn’t happen overnight and that we would need to work closely with our suppliers But we persisted and reached our target of 100-per-cent cage-free eggs and egg ingredients in 2020,” he said “What’s exciting is that thanks to tracking from Compassion in World Farming, we can see that cage-free eggs are swiftly becoming the industry standard ”

Market data shows that the EU cagefree flock has continued to grow from 52 per cent in 2021 to 55 per cent in 2022

The latest EggTrack reports that of the 128 companies with European commitments (as part of a regional or global commitment), 109 reported progress

(85 per cent), with their supply chains now standing at an average 84 4-percent cage-free CIWF stated that all such progress should be applauded against the backdrop of the on-going pandemic-related impacts, the war in Ukraine, high inflation, and recent increases in cases of the highly pathogenic avian influenza (HPAI) “Despite difficult economic times, companies are still forging ahead with their cage-free commitments, which should be applauded,” said Dr Tracey Jones, Global Director for Food Business at Compassion “It's fantastic to see an increase in global commitments from leading companies who are showing a reasonable transition to cage free ” To learn more, visit: www eggtrack com


SPAIN: Sustainability legislation is the most challenging issue facing the packaging industry today, followed closely by the cost of raw materials, according to a survey of senior industry leaders carried out at the Sustainability in Packaging Europe 2022 conference in Barcelona in November

The poll, conducted by packaging sustainability consultancy Aura, found that 95 per cent of respondents view keeping up with fast-evolving sustainability legislation as their primary

concern The survey of senior packaging specialists at global brands also highlighted that 70 per cent of them do not yet believe their business is aligned to current and upcoming packaging legislation

The concerns come as proposed revisions to the EU’s packaging and packaging waste directive are due to be announced, with an expected increased push towards an EU goal of ensuring all packaging is reusable or recyclable by 2030 and contributes towards

reducing the bloc's carbon footprint to zero by 2050 The concerns also come ahead of the enforcement of EPR regulations in the UK from 1st January 2023

“Brands’ concerns over packaging legislation are justified Not only are there new compliance standards being introduced across different categories on a regular basis, but significant UK, EU and US regulations are set to roll out over the next few years that will have a big impact on brands and retailers doing business in those markets,” noted Greg Lawson, Managing Director at Aura

“Add in the fact that there’s still very little global legislative standardisation in terms of what materials are recycled and how, brands operating across territories face an uphill struggle to make their packaging strategies sus-

tainable and cost-effective,” he added

The packaging industry professionals were also asked what changes they would like to see to improve data collection and analysis or packaging sustainability Responses included greater simplicity and accuracy, as well as ‘harmonised definitions’, ‘endto-end data compatibility’ and ‘managing in real time’

“The key to handling the shifting sands of legislation has to be data,” noted Mr Lawson in closing “Brands need access to real-time technical and sustainability packaging data to enable them track progress against their current targets and future roadmaps An important benefit of data transparency is the capacity to identify emerging regional and global trends that will underpin their longerterm strategic approach ”

New EggTrack repor t highlights global cage-free progress

KTC Edibles becomes first UK business to sign Sustainable Palm Oil Manifesto

UK: KTC Edibles Ltd, Britain’s largest manufacturer and distributor of edible oils, has further demonstrated its commitment to sustainable palm oil by becoming the first UK company to sign the Sustainable Palm Oil Manifesto Launched by the Roundtable on Sustainable Palm Oil (RSPO), the European Palm Oil Alliance (EPOA), and the IDH (the Sustainable Trade Initiative), the new manifesto was the result of the fourth Sustainable Palm Oil dialogue, which took place in October 2022

In signing the document, KTC strengthens its promise to source sustainable palm, while endorsing and implementing the four key aims of the manifesto across its operations Those four aims address issues relating to sourcing; engagement in governance; sustainable production from smallholders, and strengthening communication on sustainable palm oil to increase awareness amongst consumers

The Sustainable Palm Oil Manifesto aims to dispel the myths surrounding palm, and to highlight the benefits that the sourcing and use of sustainable palm can bring to the planet and its people Other organisations signing the pledge include leading organisations, charities and food companies from across the globe, including Efeca, Ferrero, Henkel, Daabon, MVO, Alliance for the Preservation of Forests, and the WWF

“We’re committed to leading the way on sustainability by continually building on our current pledges and actively looking for ways to reduce the environmental impact of our operations,” asserted Gary Lewis, Chief Commercial Officer at KTC “Sustainability starts at the supply chain, so we’re excited to add our name to the signatories list and collaborate with forward-thinking organisations from across the globe to make sustainable palm the standard across our industry ”

Signing the pledge is the latest milestone in KTC Edibles’ extensive sustainability programme In September 2022, the company announced it had achieved an ambitious target to offer only 100-per-cent segregated certified sustainable palm oil to customers, as part of a promise to RSPO Shared Responsibility Initiative

The UK company also recently became a member of The Sustainable Coconut and Coconut Oil Roundtable and signed the Sustainable Coconut Charter – a voluntary framework that sets a global benchmark for sustainable coconut origins

KTC Edibles holds several industry accreditations and certifications, including The Soil Association, The Vegan Society and RSPO (The Roundtable on Sustainable Palm Oil)

Founded in 1972, the firm employs over 400 people across two UK sites in Wednesbury and Liverpool It supplies more than 250 million litres of cooking oils to customers of all sizes across the UK food industry each year

Additional information about KTC Edibles and its high-performance frying oils can be found at: www ktcoilsandfats co uk

Sustainable food cold chains reduce waste, fight climate change: UN

GLOBAL: Greater investment in sustainable food cold chains is needed to reduce hunger, provide livelihoods to communities, and adapt to climate change, two UN agencies have stated in a recently released report

Such systems are critical to maintaining the quality, nutritional value and safety of food, especially as an estimated 14 per cent of all food produced for human consumption is lost before it even reaches consumers The increased investment is also required if the world is to meet the challenge of feeding an additional two billion people by mid-century

The report by the UN Environment Programme (UNEP) and the Food and Agriculture Organization (FAO) was launched at the recently concluded COP27 climate change conference in Sharm El-Sheikh, Egypt

“At a time when the international community must act to address the climate and food crises, sustainable food cold chains can make a massive difference,”

said Inger Andersen, UNEP’s Executive Director “They allow us to reduce food loss, improve food security, slow greenhouse gas emissions, create jobs, reduce poverty and build resilience – all in one fell swoop ”

Food waste is occurring on a grand scale, laments the report, even as the number of hungry people worldwide rose to 828 million in 2021 – some 46 million more than in the previous year

In 2020, nearly 3 1 billion people could not afford a healthy diet (up 112 million from 2019), as the impacts of the Covid-19 pandemic drove up inflation This year, the war in Ukraine has threatened global food security However, the report argues that developing countries could save a staggering 144 million tonnes of food annually if they reached the same level of food cold chain infrastructure as richer nations

Moreover, the food cold chain has serious implications for climate change and the environment, the report revealed

Emissions from food loss and waste due to lack of refrigeration totalled around one giga-tonne of carbon dioxide equivalent in 2017, or roughly two per cent of total global greenhouse gas emissions Food loss also increases the unnecessary conversion of land for agricultural purposes, as well as use of water, fossil fuels and energy Reducing food loss and waste could make a positive impact on climate change, the report said, but only if new infrastructure is designed that uses gases with low global warming potential

Sustainable food cold chains are already making a difference in countries such as India, where a pilot project reduced kiwi fruit losses of by 76 per cent, while reducing emissions through expansion of the use of refrigerated transport

The report contains recommendations that include quantifying the energy use and greenhouse gas emissions in existing food cold chains, establishing benchmarks, and identifying opportuni-


ties for reductions Authorities can also implement and enforce ambitious minimum efficiency standards, as well as monitoring and enforcement, to prevent illegal imports of inefficient food cold chain equipment and refrigerants

Read the full report here: https://coolcoalition org/sustainablefood-cold-chains-report




Chef and philanthropist José Andrés founded World Central Kitchen (https://wck org/) in 2010 after a devastating earthquake struck Haiti, killing 300,000 people, severely damaging infrastructure and displacing hundreds of thousands of survivors The kitchen’s first large operation helped feed those survivors

Since then, the non-profit has served more than 250 million meals In 2022 alone, donors around the world have helped the non-profit raise more than US$450 million. “We adapt and harness the power of food to create a better tomorrow,” said Mr Andrés “Where there’s a fight, so hungry people may eat we will be there.”

The Washington-based organisation establishes community kitchens that mobilise resources from local partners These resources include food trucks, emergency kitchens and area restaurants

Pressure cooker

World Central Kitchen centres a lot of its work on feeding people who have survived natural disasters The non-profit uses climate data to help predict the locations most likely to experience natural disasters and remains in touch with partners around the world But World Central Kitchen helps during conflicts as well After Vladimir Putin launched his further unprovoked invasion of Ukraine on 24th February, World Central Kitchen snapped into action to form Chefs For Ukraine, which operates from seven countries –Poland, Moldova, Slovakia, Romania, Hungary, Germany and Spain – in addition to Ukraine

To date, Chefs For Ukraine has served more than 176 million meals – including hot meals on the spot and food kits that people can take home – to displaced people in Ukraine and refugees who have left the country Its work changes based on the needs and the flow of people

Cooking continues despite two Russian missile attacks – in April and June – that hit World Central Kitchen-affiliated sites in Ukraine One struck a relief kitchen, injuring four of its staff members The other one hit one of the non-profit’s train cars that was filled with food

“Operating in a war zone comes with extreme challenges, and a constantly evolving landscape,” noted Erich Broksas, the non-profit’s interim co-executive leader and Chief Operating Officer “The winter in Ukraine has arrived, and with it a deeper need to support Ukrainians as they continue their effort – and hopefully we will see the war come to an end ”

Serving with dignity

World Central Kitchen dispatched food workers around the world this year, including in Mexico and Brazil

Brazil’s heavy rain and flash flooding in Petrópolis in February and March, and in Pernambuco in May, killed more than 300

people and displaced thousands more World Central Kitchen served 36,000 hot meals and distributed 2,000 food kits in Pernambuco In Petrópolis, the organisation fed first responders, displaced families, and people in neighbouring regions who could not access aid

In Mexico, the non-profit’s chief relief team helped communities in Oaxaca after Hurricane Agatha hit the region in May, a disaster that left 11 people dead and 200,000 people without power The nonprofit supported 43 communities by distributing 41,000 kilograms of food and 36,000 hot meals, sandwiches and fruit

The kitchen’s staff learn from the communities how to prepare meals that offer a taste of home When they have served people in Haiti or the Bahamas, they have cooked ‘legim’, a vegetable stew served with white rice. In Ukraine, workers have served meals with Ukrainian borsch, a soup made with red beets

“Our culinary standards ensure that the people we uplift after emergencies through food receive meals that are nourishing, culturally appropriate, safe to eat and served with dignity,” added Mr Broksas o

Learn more about the important work of World Central Kitchen here: https://wck org

26 SUSTAINABILITY | Spotlight on Wor ld Central Kitchen
When disaster str ikes around the wor ld, wor ker s and volunteer s associated with Wor ld Central Kitchen r ush in to cook fresh meals and ser ve them to sur vivor s . Lenore Adkins repor ts on the or igins and var ious remar ka ble scenar ios across the wor ld in w hich the non-profit organisation has played a key role in the wellbeing of sur vivor s .
Chef, philanthropist and founder of World Central Kitchen, Jose Andres, helps residents in Bucha, on the outskirts of Kyiv, as they collect food to go

NIthe face of South Africa’s dire youth unemployment rate, businesses that host skillsbased industry competitions, or are considering such a move, have a golden opportunity to add mentoring of the competitors to their competition processes, boosting the entrants’ skills, their potential for greater success within their chosen careers, and their industry sector’s skills base

An example of this is the annual RCL FOODS Young Chefs and Young Bakers competitions, where all competitors – not just the winners – are supported, advised and encouraged from the earliest stages of the competition, through to the end

Investing in young chefs and bakers

The RCL FOODS Young Chefs competition was launched in 2021, amidst some on the most challenging situations experienced in the hospitality industry resulting from the Covid-19 pandemic. This year the competition was expanded to offer the opportunity to bakers, with the RCL FOODS Young Bakers competition running concurrently with the Young Chefs challenge and following the same practices and processes

At the heart of RCL’s competitions is a passion for nurturing and investing in young chefs and bakers, and with this philosophy, the company partners with industry associations – SA Chefs Association and SA Bakers Association –as well as service providers and suppliers in the industry, to ensure that the maximum amount of value can be added to the youngsters’ culinary and baking careers, and that their efforts in the competitions are assessed fairly

From the start, entrants are linked to WhatsApp groups where relevant information, messages of support, and hints and tips are shared with them throughout the stages of the competitions Online webi-


Mentor ing competition entrants adds value to career s and industr y sector s , says Brad Kavanagh, Head Chef at leading South African branded and private label food manufacturer RCL FOODS.

nars are also hosted to clarify exactly what’s expected of the entrants, helping them be as competition-ready as possible, and making sure they are able to put their best foot forward in the competition and beyond it, in their day-to-day lives

Taking this concept even further, together with other leaders in the foodservice industry, we made sure we spent time with entrants in the regional finals, when we discussed the wide-ranging opportunities open to them in their careers, whether they were among the competition winners or not Entrants enthusiastically welcomed this approach, which was extremely encouraging to RCL FOODS as confirmation that our value-adding efforts are on the right track

Additionally, an overwhelming majority of the competitors also stated that they would definitely enter again because of the wide-ranging support, encouragement, and sound knowledge they were given throughout the competition.

The value of mentoring Big Ideas – an innovation ecosystem providing training, networks, recognition and funding to teams with solutions to realworld problems at the University of California – emphasises the value of mentoring through the Big Ideas Contest process And while this is specifically to enhance the standard of the competition entries, the contest webpage outlines reasons to mentor, which are adapted slightly here for our broader context:

1 Pay it forward You’ve been there and done that Share your polished skills set with entrants who are just beginning to mould their innovative ideas

2 Make a difference Competition participants are striving to make a difference within their worlds. You can support their development and enhance their capacity to make a difference

3 Get inspired The competitors you

mentor will inspire you about progress and development within your industry

4 Network Your participation will connect you with other professionals who share your passion within your industry sector

5 Learn Mentoring is invariably a twoway relationship As you share your knowledge and insight with your mentees, they will share theirs with you

Adding industry-wide value

Most leaders – whatever industry they operate in – have had support, encouragement and mentoring as they moved up the career ladder This, in itself, is reason enough to be a mentor But beyond that, mentoring more widely, such as creating opportunities to mentor through a competition process, adds industry-wide value. If your industry is thriving, your company is more likely to thrive too Over and above such reasons to mentor, these following statistics highlight the value:

• 84 per cent of Fortune 500 companies have mentoring programmes (Forbes)

• 94 per cent of employees say they will stay at a company longer if they were offered opportunities to learn and grow (source: Guider-ai com)

• 87 per cent of mentors and mentees feel empowered by their mentoring relationships (source: Women-ahead org)

Ever the genius, Steven Spielberg, got it right when he said, “The delicate balance of mentoring someone is not creating them in your own image, but giving them the opportunity to create themselves ” o


RCL FOODS is a leading South African food manufacturer employing over 21 000 people, producing a wide range of branded and private label food products which the firm distributes through its own route-tomarket supply chain specialist, Vector https://rclfoods com

27 SPECIAL REPORT | The mer its of mentor ship
Chef Brad Kavanagh, Head Chef of RCL FOODS

Acting as a unique inter national investment and trade gateway to one of the wor ld’s biggest F&B mar kets , Food Afr ica retur ns to Cairo – even bigger and better – for its seventh edition from 5–7 December.


ith everexpanding demand for food and beverage products from Egypt’s burgeoning population (105 million, and growing at 2 3–2 5 per cent per annum), food retail has flourished into a US$15 billion segment within the North African country today. Moreover, analysts expect further growth of 15–20 per cent over the next five years, with bright prospects for both modern retail outlets and online retail platforms

Looking at the broader picture, Africa’s food market is expected to more than triple in value to reach US$1 trillion by 2030, with Egypt as one of the largest manufacturing bases on the continent, as well as being one of the world’s fastest growing markets for food and agricultural products.

It is within the context of such enormous business potential that international expo Food Africa returns to Cairo from 5–7 December 2022 to create an efficient network between international traders and vendors with their counterparts from Egypt, the MENA, and the wider African region.

The event is a multilateral platform for wholesalers, distributors and retailers to meet with industry professionals looking to address the varied needs of buyers and importers, and to serve new markets in Egypt and Africa Meanwhile, for exporters seeking new sales, the exhibition will provide a trade and sourcing platform without equal, and for suppliers it will offer a prime opportunity to pitch against competitors, demonstrate strength on a global level, and gauge demand for new products in this everevolving market

Dedicated expo features

A number of dedicated shows will be featured under the umbrella of Food Africa 2022 These include:

W• pacprocess 2022 – This international exhibition for processing and packaging in the Middle East and Africa is a comprehensive, highly targeted event that addresses the requirements of the food, beverage, confectionery, bakery, pharmaceutical, cosmetics, non-food, and industrial goods industries

• Ingredients Africa – A dedicated platform for the ingredients and additives sector (a major component of the F&B industry), this expo brings together local and international manufacturers, suppliers, food development specialists and technicians to showcase the latest innovations, products, and ingredients, find new buyers, and grow business in Egypt

• Fresh Africa – Dedicated for the fresh produce sector, this event aims to establish a marketplace for producers, buyers and suppliers of fresh vegetables and fruits in Africa, the Middle East, and Europe

• Dates Africa – A highly-targeted business platform that allows local and international date producers, suppliers, and exporters to explore trade opportunities, enter new markets, and find new business partners from Egypt and Africa, this event capitalises on Egypt’s flourishing dates industry – the second largest in the world

• Sea Food Africa – The fourth edition of this expo will attract manufacturers and suppliers from the sector to showcase a wide range of fresh, dried, frozen and processed seafood products, alongside industry-related services

Specialised show areas

Food Africa 2022 will feature a number of special features to further enhance the experience of exhibitors and visitors alike. These include:

• Hosted Buyers Programme – A powered hosted buyers and matchmaking programme, organised at Food Africa, will assist exhibitors in networking with trade buyers and decision-makers from many African and MENA region countries by

suggesting the relevant contacts to meet, while helping exhibitors and buyers prepare their show participation more efficiently

• Food Africa Conference – Welcoming industry experts as speakers, the specialised conference is set to explore numerous agro-food related topics, including trading opportunities with Africa, trade agreements, food safety, consumer behaviour, and the latest trends, among other topics The conference provides attendees with unique insights into new market shifts and demands in Egypt and Africa

• Live Cooking Show – A dynamic culinary demonstration, powered by the Egyptian Chefs Association (ECA), will welcome locally and internationally renowned chefs to cook up unique recipes across the three days of the exhibition

See you in Cairo

Last year ’ s Food Africa event not only provided space for the presentation of hundreds of quality food manufacturers from around the world, but also served as a premier meeting place for the F&B industry and a vibrant source of products for the African market – from flours, grains and ingredients to frozen and fresh fish, from canned products to confectionery and snacks, and from energy drinks to ethnic and halal food, and everything in between.

With the renewed animal spirits of industry professionals to attend in-person events on the international stage, Food Africa 2022’s organisers – Messe Dusseldorf, IFP Egypt and Konzept – have already recorded stronger than expected registration numbers, signalling that this year ’ s event will be even bigger, better and more influential, as the region’s F&B industry activity continues to expand at a pace o

For further details and to register to attend Africa’s first and largest international agrofood expo, visit: https://foodafrica-expo com

28 SPECIAL REPORT | Food Afr ica 2022 pre-show insights


pacprocess MEA – the region’s leading trade event for food processing and packaging technology – returns to Egypt from 5–7 December 2022, co-located with FoodAfrica Cairo, ena bling businesses to ca pitalise on an a bundance of oppor tunities across Afr ica and the Middle East.

Pacprocess MEA –, the international exhibition for processing and packaging in the Middle East and Africa

– is a comprehensive and highly-targeted exhibition that addresses the requirements of the food, beverage, confectionery, bakery, pharmaceutical, cosmetics, non-food, and industrial goods sectors in expanding markets across the MEA region

The trade fair brings together local and international industry stakeholders from across the entire value chain to showcase cutting-edge technologies and forge lucrative partnerships.

A gateway to the MEA region

After showing its presence in the region for the first time with pacprocess Middle East Africa (MEA) – newly founded in 2019 as part of the interpack alliance umbrella brand – show organiser Messe Düsseldorf has expanded its commitment this year via a full co-operation alliance with FoodAfrica Cairo trade fair

And little wonder, given the attractive metrics that Egypt presents to processing and packaging professionals seeking growth in regional markets Indeed, Egypt is one of the MEA region’s most populated countries, with over 105 million inhabitants at present, projected to reach around 129 million by 2050 With a large consumer base, strategic geographic location, openness to regional markets governed by free trade agreements, as well as government incentives for investment and licensing promotion, Egypt’s industrial sector provides a rewarding business environment and healthy growth prospects Indeed, the Egyptian paperboard packaging market is expected to register a

CAGR of 4 1 per cent from 2021 to 2026 Moreover, according to the Export Council for Printing and Packaging Paper, Egypt is targeting a 20 per cent rise in exports from the packaging sector next year

“When we entered North Africa for the first time in 2019 with pacprocess MEA, the market dynamics and role of Egypt as a gateway to the Middle East Africa region with its extensive free trade agreements were key arguments for doing so, as our trade shows create platforms for the development of industries and economies,” noted Wolfram N. Diener. “They thus become catalysts for dynamic developments With our involvement in FoodAfrica Cairo, we are now taking the next step in an important growth market.”

Closely linked thematically

In terms of content, pacprocess MEA is closely linked to FoodAfrica Cairo – the most important platform for the food industry in Africa The international food industry is the largest consumer of packaging, with the number of packaged food products having continued to mushroom worldwide in recent years, and nowhere more so than in developing countries Therefore, even at the premiere of pacprocess MEA in 2019, the general tenor was that staging the two shows in tandem would allow many synergies in the food sector. FoodAfrica Cairo covers the entire range of food products including confectionery, baked goods and beverages

In addition to the F&B sector, pacprocess MEA addresses the core target groups of pharmaceuticals, cosmetics, confectionery and bakery products, consumer goods and industrial goods –

in each case across the entire value chain; it also appeals to suppliers of packaging materials and the corresponding production technology Recycling and environmental technology also has their place at the show

The co-operation with the organisers IFP Egypt and Konzept has already been tried and tested through the premiere of pacprocess MEA three years ago They remain partners in the organisation of the interpack alliance trade show, as well as continuing this alliance with FoodAfrica Cairo.

A bumper event in store

Following the pandemic-related hiatus in 2020, pacprocess MEA and FoodAfrica Cairo took place in December 2021 at the Egypt International Exhibition Center in Cairo And the shows proved to be a resounding success in spite of the challenging circumstances under which they were staged pacprocess played host to a total of 436 exhibiting companies, with approximately 16,000 visitors attending the venue to take advantage of opportunities to gain industry insights, information and offers from exhibiting businesses, and to establish personal contacts.

The upcoming pacprocess MEA and FoodAfrica Cairo – scheduled for 5–7 December 2022 – are set to far exceed such numbers, with industry professionals having fully returned to the concept of inperson events and the myriad opportunities that these offer for networking, insights and product demonstrations. o

For more details, visit: www pacprocessmea com

SPECIAL REPORT | pacprocess MEA 2022 pre-event insights


With a new Sustaina bility Hub, alongside an array of targeted measures and initiatives to make the world s leading trade show for food ingredients the most environmentally friendly ever, Fi Europe is setting new standards in 2022. Both on site in Par is (6–8 Dec) and online (28 Nov – 23 Dec), branch exper ts and companies str iving for a greener and increasingly responsible food industr y will find var ious oppor tunities to lear n more on this cr itical topic

Across the entire food & beverage industry, the subject of sustainability is on everyone ’ s mind From issues such as climate change and supply chain disruption, through to human rights and food waste, it is increasingly critical to get the right information to drive smarter business decisions

At Fi Europe, a brand new Sustainability Hub offers two days of robust conference programming – open to all attendees – that explores topics including food waste, regenerative agriculture, the circular economy and more Expert speakers will delve into ways to measure companies’ environmental impact and learn about future scenarios for more sustainable foods systems

Highlights of the new Sustainability Hub

There will be multiple opportunities at the new Sustainability Hub to explore the topic. These include an appearance from Dorothy Shaver – Global Food Sustainability Director of Unilever –who will engage in a fireside chat on the importance and urgency of involving the consumer in the journey towards more sustainable consumption and lifestyle choices

Elsewhere, leaders from market research firms Innova Market Insights and Mintel will each present on different topics surrounding sustainability Mintel’s Emma Schofield will explore key sustainable ingredients of the future, including those produced by precision fermentation And Nicole Jansen from Innova will explore the topic of upcycling, including

new initiatives, and how it aligns with consumer values

Supply chain disruption will also take centre stage, with sessions including the founder of Fresh Land discussing how to create more sustainable supply chain models, tips from Blendhub on developing a collaborative network of food production hubs with robust stakeholder engagement, and a talk by Solidaridad on how to reclaim sustainability and transparency with tech solutions that maximise return

Fi Europe’s sustainability commitment

In addition, Fi Europe remains committed to sustainability, exploring new ways to reduce the carbon footprint of this premier F&B industry event The show is powered by 100-per-cent renewable energy, with all materials made from recycled material where possible As show organisers, the Informa Markets team encourages the purchase of carbon offsets and works with local suppliers to ensure a positive impact on the local economy Fi Europe is also committed to diversity and inclusion efforts, looking to create a community where everyone is welcome, as reflected by a diverse range of speakers

During the event, attendees can register to attend the Women’s Networking Breakfast, a special event focused on addressing topics on gender equity in the food & beverage space, or can attend an open networking reception developed in partnership with Women In Nutraceuticals, a global non-profit focused on gender equity in the

nutraceutical segment

“Food ingredients Europe has, for years, been committed to bringing the food & beverage industry the latest information on sustainability initiatives,” advised Heather Granato, Vice President of Partnerships and Sustainability “At the same time, we work in partnership with the other events across Informa Markets to incrementally accelerate positive change by the events industry. Together, we can all take steps to ensure a more robust, inclusive and climate positive industry ” o

Fi Europe will be held from 6–8 December 2022 at Paris Expo Porte de Versailles in Paris, and online from 28 November to 23 December Tickets can be booked online here: www figlobal com/fieurope

30 SPECIAL REPORT | Fi Europe pre-event insights
Heather Granato, VP of Partnerships and Sustainability at Infor ma

Gulfood 2023

Food Africa + pacprocess MEA 2022

– Africa’s first and largest ago-food expo Co-located with pacprocess MEA – the region’s leading expo specialised in processing and packaging tech Cairo, Egypt, www pacprocess-mea com 5–7 December 2022

Food Ingredients Europe (Fi Europe)

– Leading European event for accessing ingredients suppliers and insights across categories including plant-based, health, organic and more Paris, France – and online www figlobal com/fieurope 6–8 December 2022 (Paris); 28 November – 23 December 2022 (online)

drink technology India (dti)

– International trade fair for beverage, dairy and liquid food technology Mumbai, India

www drinktechnology-india com 7–9 December 2022


Winter Fancy Food Show 2023

– The largest B2B speciality food industry event in the western US Organised by the Specialty Food Association (SFA) Las Vegas, USA www specialtyfood com/shows-events/winterfancy-food-show 15–17 January 2023


Salimatech 2023

– 4 international F&B industry shows in one Brno, Czech Republic www bvv cz/en/salimatech 7–9 February 2023

Fruit Logistica

– International trade fair for fruit & veg marketing Berlin, Germany www fruitlogistica com 8–10 February 2023


– The world’s leading trade fair for organic food Nuremberg, Germany

www biofach de 14–17 February 2023

World Food Innovate Summit

– 21st edition of the annual event for global F&B innovators Milan, Italy www foodinnovateworld com 9–10 May

MARCH 2023

– The world’s largest F&B sourcing event Dubai, UAE www gulfood com 20–24 February 2023 Food India Expo

– India’s 5th largest international expo, covering raw materials, food products, food processing technology, packaging solutions and allied industries Delhi, India www foodindia co 17–19 March 2023

APRIL 2023

Hannover Messe

– The world’s leading industrial solutions tradeshow Hanover, Germany www hannovermesse de 17–21 April 2023

ISM and ProSweets Cologne Special Edition

– World’s largest trade fair for confectionery and snacks Co-located with the leading international supplier fair for the sweets & snacks industry Cologne, Germany www prosweets com 23–25 April 2023

Food & Drink Expo

– Where the UK’s F&B industry meets Birmingham, UK www foodanddrinkexpo co uk 24–26 April 2023

FHA Food & Beverage

– Asia’s largest F&B trade event, bringing together the global food and hospitality community Singapore www fhafnb com 25–28 April 2023

MAY 2023


– Innovative platform for the entire agri-food trade sector Milan, Italy www tuttofood it 8–11 May 2023

Extinction or Regeneration: Transforming food systems for human, animal & planetary health – Conference hosted by Compassion in World Farming (CIWF) and partners London, UK www extinctionconference com 11–12 May 2023

Thaifex Anuga Asia

– South East Asia’s leading expo for the F&B industry Bangkok, Thailand https://thaifex-anuga com 23–27 May 2023

PLMA World of Private Label

– International expo bringing together manufacturers with retailers Powered by the Private Label Manufacturers Association Amsterdam, Netherlands 23–24 May 2023

Food Ingredients Africa (Fi Africa)

– Newest addition to the Fi Global portfolio Part of Africa Food Manufacturing and co-located with ProPak MENA Cairo, Egypt www figlobal com/africa 28–30 May 2023

JUNE 2023

ProPak Asia

– Asia’s premier processing and packaging exhibition Bangkok, Thailand www propakasia com 14–17 June 2023

Africa’s Big 7 – Africa’s must-attend event for all professionals in the F&B industry

Johannesburg, South Africa www africabig7 com 18–20 June 2023

Hi China & Fi Asia-China

– International expo for sourcing innovative health and food ingredients

Shanghai, China, www figlobal com/china 19-21 June 2023 (new date)

JUNE 2023

Company Profile: ADM

Written by SA RA H P U R S EY


Celebrating its 120th anniversary in 2022, ADM has evolved over the decades to become a globally renowned leader in nutrition, operating more than 270 plants and 420 crop procurement facilities worldwide Ahead of the U S multinational’s appearance at Food ing redients Europe (Fi Europe), subject matter expert Marie-Bénédicte Charpentier –Marketing Director, Head of E M EA, A D M – explores the most salient consumer trends in the European market right now, alongside the numerous innovative solutions and concepts that A D M has developed in response to the behavioural shifts of consumers across the continent, and beyond

ADM recently unveiled its ‘2023 Global Trends’ report, which highlights the consumer behaviour shifts that are poised to shape the nutrition industry in the year to come While at Fi Europe, the company will be bringing such trends to life by showcasing its innovative and diverse portfolio of solutions across food, beverage and dietary supplement categories Such concepts highlight an array of emerging and evolving trends, such as balanced wellness, proactive personalisation, expanded protein options, experiential eating, and trust and traceability

Health and wellbeing are clearly seen as a priority for a growing number of consumers worldwide. What are ADM’s findings on these subjects, and how is the fir m responding?

Marie-Bénédicte Charpentier: “‘Balanced Wellness’ and ‘Proactive Personalisation’ are both top of mind for today’s consumers, as many continually seek out options to support their unique wellness goals In fact, 54 per cent of European consumers are interested in food and drink products customised to meet their individual needs1 As a result, consumers are taking a more proactive approach to supporting their own holistic wellbeing with tailored functional foods, beverages and dietary supplements

“We’re also seeing increased consumer awareness of gut microbiome-supporting solutions for wellness

support, with our research indicating that 58 per cent of global consumers perceive a connection between the function of bacteria in the gut to wider aspects of well-being2

“At Fi Europe, we’ll showcase solutions that provide microbiome support, such as the heat-treated version

Marie-Bénédicte Charpentier – Marketing Director, Head of EMEA, ADM

of our BPL1™ A (Bifidobacterium animalis subsp lactis CECT 8145), which can help support factors relevant to metabolic health3 Heat-treated BPL1™ will feature in concepts like our ‘Cool Fit’ sports drink This concept also leverages our citrus capabilities with a key lime flavour, as well as our naturally sourced caffeine and sweetening solutions Since it contains nonviable micro-organisms, our heat-treated BPL1™ can withstand harsh formulation environments, enabling incorporation across categories B . Additionally, we’ll be showcasing our botanical concepts and better-for-you tea gummy bears featuring acerola with its inherent vitamin C, heat-treated BPL1™ and ADM/Matsutani LLC’s Fibersol® C –an innovative dietary fibre solution D ”

Could you describe ADM’s findings regarding –and response to – the growing consumer demand for a more expansive range of protein options?

“Our research finds that more than half (52 per cent) of global consumers now consider themselves flexitarians, incorporating both animal-based and plant-based or alternative proteins into their diet2 Within that 52 per cent, nearly two-thirds are defining their eating style as ‘trying to use more plant-based foods’, leading to a desire for expanded protein options2

“The demand for more alternative protein options is due in part to consumers continuing to demonstrate more aspirational views towards increasing their protein intake In fact, 53 per cent of European consumers say they would like more protein in their diets4 What’s more, 30 per cent of global consumers believe it’s best to optimise nutrition by having a mixture of plant-based proteins in their diet4

“Our chefs are creating authentic, delicious, plantbased alternatives – achieving the gold standard sensory experience of traditional meat and dairy offerings, while leveraging a variety of trending plant protein sources At Fi Europe, we’ll be showcasing our deep expertise in the alternative protein space through authentic plant-based concepts, such as our ‘Chili Sin Carne’ featuring our European-sourced, nonGMO soy, as well as our ‘Plant-Based FishFlavoured Filet’ using ADM’s AccelFlex™ A system to replicate the bite and chew of traditional fish Additionally, our plant protein capabilities will be showcased in an innovative, plant-based, ‘spoonable’ yogurt snack concept created with our award-winning ProFam® A Pea 580 – a clean tasting, highly functional pea protein solution ”

ADM highlights ‘Experiential Eating’ as an emerging concept in its new Global Trends report Could you please elaborate on what this means, alongside ADM’s approach to meeting such demand?

“Increasingly, consumers are becoming more adventurous with their food and drink selections, with as many as 74 per cent of European consumers indicating they’d like to try new flavours from around the world, and nearly 67 per cent more likely to seek out food and beverage products with new and unusual/exotic flavours5 While looking for intriguing flavour profiles, people also want to engage with fun and playful brands as part of the experience

“We’re helping brands foster a loyal fan base by building captivating offerings that pull from global flavours and vibrant colours Notably, we’ll showcase


our ‘ThinkBIG energy drink’ featuring appealing and on-trend botanical extracts, exciting colours from our Colors from Nature™ A portfolio, and refreshing flavours from our citrus flavour collection bursting with tastes ranging from classic citrus profiles to exotic varietals ”

Trust and Traceability are arguably nowhere more important than within the food & beverage industry What are ADM’s key insights in this area, and how is your company helping to address the growing consumer emphasis on provenance?

“At every stage of the supply chain, consumers are increasingly interested in the production of their food and the ingredients used, which helps consumers feel that brands are trustworthy Manufacturers are starting to garner consumer trust, with research showing that 42 per cent of global consumers have become more trusting of environmental claims made by products and brands in the last two years6

“On top of that, 58 per cent of European consumers say they research the environmental pledges and claims that brands, manufacturers and retailers make about their sustainability initiatives6 This is prompting brands to take a proactive approach to communicating their environmental efforts, ensuring information is easily accessible and transparent

“In addressing these demands for transparency and traceability, we work directly with growers throughout our supply chains on responsible agricultural practices and sourcing Specifically, at Fi Europe we will be showcasing vanilla sourced through SAVAN™ A , our joint venture with farmer co-operative, Sahanala, in Madagascar. In addition to tracing back vanilla beans to the farm level, we also help elevate the livelihoods of farmers to improve income diversification and access to quality healthcare, education and more Furthermore, we’ll also feature our mint solutions. Our mint programme is dedicated to producing mint oils with traceability and responsible land management ”

Could you outline any recent investments in the business – particularly in Europe – alongside how these have enhanced ADM’s operations?

“Our strategic partnerships and investments are the foundation of all our efforts to continually develop innovative solutions A recent highlight is our acquisition of SojaProtein and the opening of a new extrusion facility in Serbia This builds upon our 100-per-cent ‡


locally sourced, non-GMO alternative protein capabilities for the European and global markets, expanding our portfolio to include high-quality soy ingredients originating from Europe We’re also excited to further expand our alternative protein capabilities with the opening of our new Europoort protein lab in the Netherlands. The protein lab will serve as a hub for our protein business, and support our efforts to research and develop new protein sources in the region ”

As ADM celebrates 120 years in operation, what factors have been most important to the company’s success and longevity?

“Over the past 120 years our company has evolved from a small regional start-up to an irreplaceable global leader in human and animal nutrition. Every day we work to unlock the power of nature to enrich the lives of both humans and animals around the globe This is at the heart of everything we do


“As a company, our 41,000 colleagues and partners demonstrate outstanding dedication to our purpose and values in building a better and brighter future for the world From developing science-backed nutrition solutions for humans and animals, growing our expertise and knowledge on emerging trends, to committing and investing more resources towards sustainability, we help manufacturers bring concepts to life quickly and help brands meet the evolving consumer demands of tomorrow, today ”

Regarding ADM’s participation in Fi Europe this year, what features can visitors experience at the company’s expo stand, and with whom can they connect?

“At Fi Europe, we’ll detail the latest global consumer trends influencing innovation in the food, beverage and dietary supplement segments for the coming year and beyond Our booth will include several interactive sensorial stations that allow for an in-depth look at our technical expertise and vast library of ingredients, spanning health and wellness solutions, flavours and colours, culinary offerings and more

“Furthermore, we’ll be participating in the show’s Innovation Tours, crafting alternative protein offerings with our plant protein ingredient system, AccelFlex™, and brilliant colour alternative solutions with our new PearlEdge™ white hues line, which is a cutting-edge alternative to the colour, titanium dioxide. Notably, PearlEdge™ was nominated as a finalist for the 2022 Fi Europe Awards in the ‘Sensory Innovation’ category

“Fi Europe visitors can find ADM at Booth 4.C10 to discuss leading consumer behaviour shifts and experience our vast capabilities and cuttingedge concepts ” o

ABPL1®, Profam®, PearlEdge™, Accelflex™, SAVAN™ and Colors from Nature™ are trademarks of ADM or its affiliates

BLocal regulations must be reviewed to confirm permissibility of ingredients for each food category

CFibersol® is a trademark registered for ADM/Matsutani LLC in the US

DLocal regulations must be reviewed to confirm dietary fibre status

1FMCG Gurus, Personalized Nutrition Report, 2021

2ADM Outside Voice℠

3Pedret, A; et al (2019) Int J Obes (Lond) 43(9):1863-1868

4FMCG Gurus, Meat & Plant-based – Global Report, 2022

5FMCG Gurus, Flavors, Colors & Textures Report, 2021

6FMCG Gurus, Route to Sustainability Report, 2022



“The role of food has evolved from a functional need, to a craving for a memorable experience,” remarks Mr Khalil, who asserts that Givaudan Taste & Wellbeing signals transformation as an agent of change in the F&B industry. The company ’ s innovative ‘Food Experiences’ portfolio inspires three of Givaudan’s pillars – ‘Does Good’, ‘Feel Good’ and ‘Imagine’ – encompassing taste, sense, nutrition, health and integrated solutions, and extending across all food and beverages sectors

Participants at this year ’ s Gulfood Manufacturing international F&B industry expo in Dubai will have the opportunity to visit Givaudan Taste & Wellbeing’s stand (Hall 5 / Stand: A5-28) to learn how this innovative business can enhance its customers’ capabilities to create ‘Food Experiences’ that consumers love

Q Givaudan Taste & Wellbeing recently exhibited at Gulfood Manufacturing 2022. What specific innovations were showcased at the event this year?

Antoine Khalil: “Givaudan goes beyond great taste to create food experiences that do good and feel good for body, mind and planet This year ’ s theme of Elevating Food Experiences took centre stage at Gulfood Manufacturing across three distinct zones: ‘Feel Good’, ‘Does Good’, and ‘Imagine’

“The ‘Feel Good’ Food Experience space offered visitors the chance to taste our succulent plant-based burgers enhanced by our new Primelock+ technology. Meanwhile, our ‘Does Good’ Food Experience presented the latest developments in botanicals and sugar-reduction solutions The ‘Imagine’ Food

For more than 250 years, Swiss multinational Givaudan has been developing tastes and scents that delight consumers the world over. Antoine Khalil, Givaudan Taste & Wellbeing’s Regional Commercial Head for South Asia, Middle East and Africa (SAM EA), tells Food & Beverage Networker about its on-going efforts in myriad areas – including health, sustainability and plant-based offerings – to elevate future food experiences. ‡


Q. Sustainability is increasingly on the radar of consumers. How is Givaudan responding to this trend in ter ms of its offerings and approach?

“As the climate crisis looms and social inequalities rise, consumers are indeed more responsible and engaged, and they support businesses they believe act responsibly and address these societal challenges They are looking for products that are produced in a way that does not cause harm to the environment

“We recognise this as a megatrend that will present both risks and opportunities in the coming years, and it has informed our 2025 strategy

“Givaudan’s approach: Our 2025 strategy of ‘Committed to Growth, with Purpose’ outlines our intention to deliver growth in partnership with our customers, and achieve ambitious financial targets, while also making progress on our longer-term purpose ambitions in the areas of creations, nature, people and communities This is supported by our ongoing

journey to becoming a B Corp-certified company, helping us to live up to the highest standards of being a responsible and sustainable business as we strive to be a force for good Our certification will be the independently verified proof that we are acting on our purpose goals and successfully balancing people, the planet and profit

“Givaudan’s offering: As for our offerings, we are offering our wide range of Citrus replacers, SunThesis These ingredients are designed to function and taste like citrus oils – it is less susceptible to volatile market conditions

“A global shift to plant-based diets could help to reduce food-related greenhouse gas emissions, save water and land usage, and help tackle climate-related damages Plant-based diets are not only better for the environment; they are also efficient and good for animal welfare ”

Q Health and wellbeing has clearly grown in importance in ter ms of what consumers are seeking in their food and beverage choices. How is Givaudan accommodating this trend? “You’re absolutely right, consumer preferences in the

Experience featured a new digital interface providing a platform for customers to work closely with our experts and co-create flavours that can be evaluated and adjusted in real time – shaping the future of F&B ”

F&B ecosystem are constantly evolving with various dietary requirements – particularly with the desire for reduced sugar intake. As the health and wellness movement becomes more nuanced, consumers look at more holistic lifestyle approaches From shopping behaviours becoming more systematic to focusing on eliminating entire food groups. Givaudan was amongst the first to understand the urge for food reformulation, as sugar, fat and salt reduction, for example Our technical capabilities along with our consumer and sensory insights programmes allow us to access and develop broad portfolios to deliver solutions that fulfil ever-changing needs for memorable experiences ”

through our expanded product offering and capabilities, we support customers to deliver future-facing food experiences that consumers value.

Anchoring our flavour, taste, natural functional and nutritional capabilities around the concept of food experiences enables us to link what we do with the benefits that consumers expect from the food, beverages and nutraceutical products they consume

“Second, Sustainability is progressively becoming a top agenda item in the region Plant-based and alternative food is one of the solutions to tackle the challenges we are facing, and Givaudan globally has been leading the way on that front ”

“Year on year, we are witnessing consumers becoming increasingly health-focused, emphasising a demand for Functionality and Natural Ingredients.

“As a response to that, and to other pressing and changing market conditions, we have recently announced our realigned portfolio to better reflect how,

“Givaudan focuses on intrinsic areas of food evolution It is our key offering point to our customers who are at the heart of everything we do Trends underpin our response to innovative technologies that we offer to our customers – from healthier eating, choice of ‡

Q What other consumer trends can you identify? And how is Givaudan responding?
Q How does Givaudan support F&B manufacturers, and help them to leverage upon such trends and opportunities?

ingredients, and sustaining fundamental changes to lifestyle and diet. We offer our customers access to insightful data gathered from our consumer and sensory insights programmes spread across the SAMEA (South Asia, Middle East and Africa) region

“We are constantly introducing a lot of digital tools leveraging AI technologies to accelerate the co-creation process of innovative consumer-preferred products and their introduction to the market ”

Q. With Givaudan’s history stretching back more than 250 years, what factors have been key to the company’s success in becoming a leader in the realm of flavours and fragrances today?

“Adaptation The world and consumer needs are changing by the minute, let alone over the past 250 years since our business operation came to life We believe in being one step ahead because it is what makes our 250-year journey an odyssey

“Every day, our creations inspire emotions and touch millions of lives By becoming a purpose-led company, we can go even further in making our world a happier, healthier place Together, we have the potential to increase our positive impact on the world by innovating sustainable solutions while showing our love for nature

“We have translated our purpose into four focus areas (creations, nature, people and community) and have set out specific, measurable ambitions We will track our achievements against these ambitions and report on progress on a regular basis Our B Corp certification will be the independently-verified proof that we are living this purpose every day.”

Q Looking ahead, what are Givaudan’s plans for the future?

“Our journey of sensory discovery is indefinite. We are passionate about creating a world for all to actively feel a sense of belonging across the board of our business collective – encompassing a world of taste to revolutionise and innovate for the benefit of our customers and the environment We will continue to evolve and adapt to the needs of the key factors driving our business ” o

For more insights, go to: www givaudan com



Boasting more than half a century in operation, ing redients g iant Kerry has built its global reputation on developing solutions that meet evolving consumer tastes and provide sustainable nutrition for generations to come. Speaking to Food & Beverage Networker from Fi Europe 20 22 in Paris, Thomas Hahlin Ahlinder (Kerry’s President and C E O of Taste & Nutrition, Europe), describes an array of dominant consumer trends impacting N P D in the food & beverage segment today – from clean label and targeted health, to cost optimisation, plant-based, and food waste – and reveals how his firm is responding to such dynamics.

An ever-expanding number of consumers are seeking out more targeted health solutions How is Kerry addressing individual consumer lifestyles and nutritional needs through its portfolio?

“For decades, the public has been looking for proactive, clean, nutritious products made from ingredients that are backed by science to offer health benefits. That demand is only set to continue Innova’s research this year, for example, found that 61 per cent of global consumers planned to increase investment in their

health during the next 12 months Plus, they want the brands they support to actively help them to meet their health goals.

“Kerry’s ProActive Health portfolio demonstrates our commitment to providing more sustainable nutrition by offering solutions that are designed to be healthy, nutritious and tasty. Our extensive portfolio of branded, science-backed ingredients – comprising a complete range that helps manufacturers to create functional foods, beverages and supplements that answer the call for better and healthier products includes BC30, Wellmune and Sensorial Ashwagandha

“Governments across the world are introducing taxes and restrictions on products that are high in fat, sugar and salt, in order to combat health issues that put a huge burden on public resources Meanwhile, manufacturers have the challenge of creating great tasting products that still meet these guidelines Kerry supplies a broad range of ingredients to optimise taste in better-for-you products, including our Tastesense™ solutions, which reduce salt and sugar and also improve mouthfeel while masking off-notes “As consumer ’ s daily routines change to become more active and health conscious, their diets also adapt into their daily needs Kerry’s portfolio of protein offers solutions across food, beverage and meat, plant-

Company Profile: Kerry
Thomas Hahlin Ahlinder, President and CEO of Taste & Nutrition, (Europe) at Kerry

based or dairy based that not only bring the right level of nutrition, but also bring the best taste into the finished products

“Our new NutriGuide tool also helps manufacturers learn more about how they can reformulate to create healthier products and in turn improve front-ofpack labelling ”

At the same time, indulgence remains a key driver for consumers who are nonetheless looking to follow a healthier diet. How is Kerry responding to this desire for better-for-you treats and snacks?

“Indulgence is a common denominator of consumers needs such as seeking a treat, stepping out into the unknown, and premiumisation of familiar favourites

As consumers begin to step out of a pandemic-stricken state of mind, they are embracing a new frame of reference for taste. While their evolving taste needs continue to pay homage to their pre-pandemic preferences, this resilient consumer is looking to indulge in brave new variations of the familiar classics

“The most significant challenges for snack producers are around reducing salt and fat content, while still maintaining great taste For example, salt is much more than just a salty perception – when salt is reduced, sourness and bitterness can increase too Therefore, to overcome the salt reduction challenge, manufacturers need a solution that will bring back the eating experience Similarly, fat reduction presents another key challenge and is not always possible in savoury snacks, given the effect on functionality and eating experience In addition, rebalancing sugar content may not be the top concern in savoury snacks – however, when taking a holistic approach to creating nutritionally optimised snacks, even minimally reducing sugar content can help the overall Nutri-Score.

“Finally, another challenge arises when manufacturers fortify their snack products with positive nutrients, such as protein and fibre Although this is a great way to improve the overall score of the product, fortification can often lead to off-notes, so masking is an important challenge to overcome

“Kerry supplies a broad range of ingredients to optimise taste in better-for-you products, including our Tastesense™ solutions and proteins – such as our functional Hyfoama and nutritional ProDiem lines Our family of enzymes also improve shelf life and enhance production, while Acryleast acts to reduce the amount of the carcinogen acrylamide in final baked goods As mentioned above, our new NutriGuide tool can help manufacturers learn how they can improve front-of-pack labelling in these products.”

As the ever-evolving plant-based segment continues to gain momentum, how is Kerry innovating to capture consumer attention in this area of the market?

“Innovation at Kerry continues to evolve into new plant-based categories that are not currently widely


available in stores or restaurants today This creates new formulation challenges but also opportunities for new ingredient solutions to solve for new taste, texture, performance and nutrition issues with these new products Ensuring the right mix of ingredients, technologies and techniques is key in formulating the next winning plant-based meat alternative, and it is formulation and technical expertise that can steer the next plant-based solutions to the finish line

“One particular exciting element of Kerry’s presence at Fi Europe will be the exclusive launch of a new system that delivers authentic taste in plantbased applications, while reducing saturated fat content by up to 60–90 per cent. The solution is based on sustainably sourced natural ingredients, which should appeal to consumers looking for nutritious, cleanlabel products ”

Environmental concerns are pushing sustainability up the list of priorities for consumers when it comes to their food & beverage choices How is Kerry able to improve the sustainability positioning of its customers’ products?

“The food and beverage industry uses a lot of planetary resources and is responsible for over 25 per cent of greenhouse gases At the same time, there are two billion people worldwide who are either overweight or obese And 700 million that go to bed undernourished We need all stakeholders to be committed to overcoming hunger and malnutrition However, this is not only about securing enough food for our global population – we also need healthier, and more sustainable food.

“We are committed to using our insights and expertise to improve sustainability impact of our customers’ products, by partnering with them to reduce carbon emissions, food waste and water usage.

“Today, 30 per cent of food is wasted If, as a society, we can reverse the trend of food waste, there would be more than enough food to feed the world Consumers are waking up to these facts, and they simply cannot continue – in fact, 44 per cent are willing to pay extra for food and beverage products that help solve food waste

“Bakery products are the biggest contributor to food waste globally by volume, and meat products are the biggest contributor to food waste by value And yet almost 890 million people are going hungry As many here are aware, if food waste was a country, it would be the third-largest contributor to greenhouse gasses

“So, when we think about the future for Kerry and the next 50 years, it’s about focusing on the areas where we believe we can have a real impact –we are evolving the organisation towards becoming an impact company

“Prevention is the most effective method to manage food loss – ensuring that food is produced to a maximum shelf life, will feed more people, and significantly reduce the environmental impact By extending the shelf life of a basic product we are ‡


extending the opportunity for that product to be consumed Innovative preservation methods are the key to delivering this.

“From our consumer insights and working across categories, we understand the challenges in the marketplace and deliver solutions with high potency and consistency across the value spectrum – from biotechnology, to sensory, and texture We have the broadest portfolio of preservation solutions – from clean label to conventional preservatives – ensuring all food produced is to a maximum shelf life.

“Meanwhile, leveraging technologies such as enzymes, we transform waste streams and convert into value added products ”

“Cost optimisation, clean label and sustainable impact are the key trends we are highlighting at Fi Europe, apart from taste and nutrition Considering the recession and inflation rates we are at currently, both consumers and our customers are looking for more effective solutions that can save on price without compromising on taste or nutrition In that space, we have solutions that are not only more cost effective, but also bring better nutritional values to the end product

“Solutions from Kerry’s and industries priorities –waste reduction, authentic taste, plant-based and proactive health – will be on display, all underpinned by the overarching objective of helping manufacturers to achieve sustainable nutrition We are really looking forward to showing how we can translate our solutions into potential products. We have the same objectives as our customers, and those will be represented through not only concept sample display, but also through thought leadership on our stand ‘Every Innovation Tells a Story’ is our theme at the event, and we want to continue being seen as the innovation partner of choice to the food and beverage industry ”

Visit Kerry at Fi Europe (stand #4.A110) from 5–7 December 2022

What other key current and emerging consumer trends can you identify?
“Sustainable impact has been a key focus for us for the past 10 years and now more than ever we are able to quantify the impact we bring through our solutions in order to help our customer achieve their goals and be able to communicate it ”
Could you please tell me a little more about Kerry’s participation at Fi Europe this year?
www kerry com


Company Profile: InnovoPro Written by SA RA H P U R S EY

As chickpea protein pioneer InnovoPro showcases its latest innovations at this year ’ s Fi Europe in Paris, Food & Beverage Networker speaks with CEO Taly Nechushtan about the firm’s proprietary extraction process, its achievements to date, and its ambition to revolutionise the global F&B industry.

Taly Nechushtan: “InnovoPro is a fast-growing foodtech company that produces a unique, award-winning, chickpea protein-based platform for the global B2B food & nutrition market

“We aim to transform the way people eat across the globe by helping our customers create products that people feel good about – not only because they taste great, but also because they are sustainable, clean label, and healthier than other options on the market today

“We have well-known investors supporting our business, from global top-tier financial and strategic investors To create the best chickpea protein solutions, we have joined forces with Givaudan, a worldrenowned flavour-house The recent investment was from Ingredion, a leading global provider of ingredient solutions, and we have just recently announced that we took the alliance to the next level by signing an exclusive commercial distribution partnership to scale chickpea proteins for North America

“InnovoPro was awarded a ‘Seal of Excellence’ from the European Commission and the EU research and innovation programme, recognising the high quality of its products In 2021, InnovoPro was recognised by the United Nations as one of the 50 leading SMEs to shape the future of our global food systems, and we won the ‘Good for All Best Small Business’ award

InnovoPro’s CP-PRO70® was recently selected as a finalist in the 2022 Sustainable Food Awards in the

Could you describe the origins of the business, including any major milestones in its development thus far?

‘Sustainable Ingredient’ category. The award is given to an ingredient that makes a sustainable difference in terms of environmental and/or social impact ”

And could you tell me a little about yourself, as well as giving us a snapshot of the team at InnovoPro?

“I have worked in various fields throughout my career – from marketing management for food corporations all the way to founding a renewable energy company This journey allowed me to gain a better understanding of why prioritising a sustainable approach in how we grow and process our food is so important. As the first employee at InnovoPro, the first few months were focused on understanding the ecosystem and learning as much as possible about global consumer behaviours I realised that what we do at InnovoPro – extracting a protein from chickpea in a sustainable way – will significantly impact the future of food

“Today, I work alongside our experienced and highly professional team at InnovoPro. Their experience is quite diverse and it brings a fresh outlook into the business

“Following the evolution and growth of the company, the team has evolved as well, growing by 50 per cent in 2022 ”


“InnovoPro developed a proprietary extraction process for a 70-per-cent chickpea protein concentrate, based on which we developed our flagship product, CP-Pro 70®, that is produced through a green process and has a lower environmental footprint Our breakthrough technology enables us to formulate clean-label products with a short ingredient list and zero additives CP-Pro 70® is a high-quality, plant-based protein that

doesn’t compromise taste, texture or appearance.

“In 2022, we evolved from a single product company to a chickpea protein platform by unveiling two new products designed to revolutionise the global food and beverage industry. One of them is CP-XTURA™, the first-ever chickpea-based textured protein for meatalternatives Thanks to its functional benefits and essential nutritional values, CP-XTURA™ delivers great-texture, bite, and mouthfeel This helps the food industry to formulate non-allergenic consumerfavourite foods that meet the rising demand for both tastier and more sustainable food choices

“While the market for egg replacement ingredients has been gradually expanding, there is still a gap within the industry for alternatives that are able to maintain the same shape, texture, and taste that egg whites provide and consumers crave To this end, InnovoPro changed the game and launched CP-Stabilifoam, an egg white replacement that can be used for meringues, mousses, and other vegan desserts. It offers a solution to food safety challenges, the rising price of eggs, and the need for plant-based food choices ‡

you outline InnovoPro’s range of chickpea protein products, alongside some of the key F&B applications for these solutions?
Nechushtan, CEO of InnovoPro 53

“We started by addressing the dairy alternative market, and moved to meat alternative and egg replacement as a natural evolution of our portfolio and based on consumer needs ”

Healthy eating is clearly top of mind for many consumers today – particularly in the postpandemic world What are the health credentials of InnovoPro products?

“CP-PRO70 ® is a unique all-in-one superfood solution with an excellent nutritional profile, and ‘freefrom’ properties It is allergen-free, gluten-free and non-GMO

“Due to our gentle, green extraction technology, our CP-PRO 70® protein concentrate is a high-quality protein with a great combination of high-potassium and low sodium levels It’s also leading the pack with a protein digestibility score of 100 per cent, high PDCAAS [Protein digestibility-corrected amino acid score], and is a complete protein with all essential amino acids ”

How does chickpea protein generally – and InnovoPro products specifically – per for m within the context of sustainability?

“At Innovopro, we implement a sustainable approach by utilising a rotational crop that is good for the farmers The chickpeas are sourced locally, produced using a green process, and provide our customers an opportunity to clean up their label and shorten their ingredient list.

“All these advantages make chickpea protein a unique product that gives consumers and the industry as a whole an ‘all in one ’ solution for many different needs.

“Leveraging chickpea protein also allows for the formulation of high-quality clean label products, without compromising taste or appearance Furthermore, chickpea protein can be used by many different industrial processes and for preparing different applications – a unique value in the plant-based protein market ”

‘Clean label’ and ‘Free From’ are important trends when it comes to consumer food choices How do InnovoPro products address such demand? “Our Chickpea protein is highly functional and performing very well as an emulsifier It can therefore successfully substitute starches and stabilisers in various applications and offer a clean label product that

is sought after by consumers Additionally, the fact that our protein is produced via a green process is also reinforcing the clean label claim

“As allergenicity and GMO ingredients are also of growing concern, it is important to highlight that our product is non allergenic, non-GMO and gluten-free ”

Geographically speaking, where are InnovoPro’s major markets today, and in which markets are you targeting growth?

“InnovoPro’s chickpea protein is commercially available and has strong traction with dozens of customers across 12 countries Our customers range from large corporates like Migros, the giant Swiss retailer, to medium-sized local companies and innovative CPG startups

“We started in Europe, followed by North America, and in the near future we are aiming to consolidate our position in these markets – the commercial distribution partnership with Ingredion is a game-changing milestone in our evolution and a giant step in the creation of better food choices for consumers worldwide.”

How do you see the demand for alter native protein evolving over the next decade or so?

“Plant-based eating continues to defy the odds, as consumers in ever-greater numbers adopt this as a better-for-you lifestyle choice Some experts predict that the trend is just getting started But as more consumers – from vegans and vegetarians to flexitarians – embrace plant-based products, also the expectations of the consumers on taste and texture to sustainable sourcing are higher

“We believe that the growth trend will continue, but the pace will be dictated by several factors, one of them being the level of investment in this arena – both for production facilities and scale up, but also for tech-

nology development to improve performance on taste, texture and functionality These are necessary steps to address consumer needs of price gap reduction versus animal-based products and taste standards in order to significantly increase penetration

“InnovoPro is already addressing some of these challenges quite successfully, but it is an ongoing process of improvement that we plan to continue pursuing ”

What are the future plans for the business?

“InnovoPro plans to further develop new chickpea protein-based solutions to support our customers in formulating better food choices As part of our sustainable business model, we also aim to utilise all chickpea side-streams and implement a ‘zero-waste’ plan for the production process ”

Could you reveal more about InnovoPro’s participation at Fi Europe this year?

“InnovoPro will be attending Food Ingredients Europe in Paris from 6–8 December 2022 We are excited to showcase our latest creations including plant-based fish bites with tartar sauce, egg-free blinis, and vegan meringues in strawberry and cocoa-coconut flavours The new offerings are made with InnovoPro’s product portfolio, which is dynamic enough to create an entire menu of foods – from appetisers to desserts – that are sustainable, great-tasting, and clean-label

“With the food and beverage industry shifting rapidly, we are at a monumental turning point, especially in the meat alternative market. Our chickpea protein is an incredible example of where the industry is headed, and we are excited to give the world a glimpse of what new, forward-thinking solutions we have on the horizon. Join us and visit InnovoPro at booth 7 2L10 ” o https://innovopro com



Could you provide an overview of Ingredion’s portfolio today, alongside the segments of the F&B sector to which these solutions cater?

“Ingredion’s current portfolio of ingredient solutions consists of: FIBERTEX® multi-benefit fibres, which are made from upcycled ingredients, and enable manufacturers to develop cleaner, more cost-efficient products with a consumer-preferred label

“HOMECRAFT® Create multifunctional rice flours deliver the performance and shelf-life stability of a chemically modified starch, while HOMECRAFT® Create Tapioca Flour enables manufacturers to improve product stability over shelf life, and deliver a superior eating experience in soups, sauces, yoghurts, dairy desserts and more

“NOVATION® Indulge starches are a range of cotexturisers to replace fat, protein and other ingredients in foods. Then there’s our NOVATION® Lumina clean label starches, which are ideal for applications with delicate flavours and light colours, enabling manufacturers to create great-tasting and visually appealing

products We’ve also created NOVATION® organic starches, which enable manufacturers to formulate clean-label, on-trend products that consumers trust and love Additionally, NOVATION PRIMA® starches are a range of clean label, versatile and easy-to-cook starches. Meanwhile, UNI-PURE® IMF starches –produced from maize or rice, and manufactured to the highest microbiological standards – enable manufacturers to deliver specialist nutrition for infants with starch solutions.

“Elsewhere in the portfolio, PureCircle™ by Ingredion stevia solutions enable manufacturers to deliver ideal taste, texture and nutritional appeal while achieving consumer-preferred labelling.

“In the proteins segment, VITESSENCE® Prista proteins is Ingredion’s revolutionary line of performance pulse concentrates for pristine taste and functionality. F&B manufacturers can utilise the proteins to create plant-protein enhanced food without the plant flavour, bitter taste or uncontrolled microbial levels inherent in dry-milled pulse products

With a heritage spanning more than a century, U S multinational Ing redion today boasts a range of ing redients that helps manufacturers find the perfect balance between cost, ag ility, innovation and deliciousness, allowing them to deliver the ultimate sensory experience to customers – both quickly and cost-effectively. Food & Beverage Networker speaks with Sue Bancroft – Ing redion’s Category Lead, Beverages & PureCircle E M EA – as the global ing redients innovator presents its showcase at Food ing redients Europe (Fi Europe). ‡


“Meanwhile, Ingredion’s portfolio of over 35 clean label NOVATION® functional native starches – made from waxy maize, waxy rice, tapioca and potato – enables manufacturers to formulate food and beverages with ingredients consumers accept, expect and prefer

“Finally, Ingredion’s VITESSENCE® pea protein isolates help manufacturers formulate for in-demand protein, nutrition and lifestyle claims, while offering the functionality required VITESSENCE® pea protein isolates feature 80-85-per-cent protein (on a dry basis) and provide the smooth, creamy textures that consumers crave. With excellent emulsification properties for improved shelf life, and optimal solubility and dispersibility, Ingredion’s isolates are ideal for a variety of applications

“Ingredion’s solutions enable the formulation of products across multiple categories, including bakery; batters and breadings; confectionery; dairy; meat, seafood and poultry; plant-based dairy; plant-based meat, savoury, and snacks.”

Foods that enhance health and wellbeing are increasingly a consideration for consumers What solutions does Ingredion offer in this area?

“The health and wellness trend continues to prove a key driver for consumer purchasing and consumption habits in Europe, Africa and the Middle East, with one-quarter of consumers claiming to have started eating more healthily over the past 12 months, according to a recent survey conducted by Ingredion

“The challenge for food and beverage formulators is

therefore to develop products that support the growing importance of a healthy lifestyle This means that products must be great-tasting, and deliver the ideal texture and nutritional appeal – all while achieving consumer-preferred label claims such as ‘natural’, ‘ no artificial ingredients / non-GMO’ and ‘reduced-sugar’ Innovation in stevia is creating opportunities for formulators to develop products that achieve exactly that

“Representing a new era of great taste and sugar reduction, PureCircle™ by Ingredion’s formulation expertise facilitates the development of solutions that leverage multiple steviol glycosides to bring a balanced taste for specific applications. PureCircle has also invested in new technologies to scale steviol glycosides, like Reb M, which appear in smaller quantities in the plant, to provide more options for food and beverage companies to utilise the best tasting stevia ingredients that deliver desirable products that delight consumers

“PureCircle’s bioconversion process starts with stevia leaf extract, and with the help of an enzyme, mimics the plant’s maturation process to produce select, non-GMO stevia ingredients The company ’ s range of steviol glycosides produced via bioconversion has been adopted by Codex Alimentarius (Codex) and is currently in the final stage of approval with the European Commission ”

As the ever-evolving plant-based segment continues to gain momentum, how is Ingredion innovating to help manufacturers capture consumer attention in this market area?

“Achieving the right taste and texture while maintaining a clean label is a major challenge for manufacturers, especially when it comes to meeting consumers ’ demands in plant-based Finding functional and affordable ingredients to create optimum plant-based products is key.

“Ingredion VITESSENCE® Pulse range of proteins – sustainably sourced from peas and faba beans – are enabling manufacturers to formulate for in-demand protein, nutrition and lifestyle claims while offering the functionality manufacturers need Featuring 80-85 per cent protein (on a dry basis), Ingredion’s pea protein isolates provide the smooth, creamy textures that consumers crave. ”

Sustainability is increasingly on the radar of consumers How is Ingredion responding in ter ms of its offerings and approach?

“According to a global consumer survey, 66 per cent of consumers find product formulation appealing when using fewer ingredients Food and beverage manufacturers are under increasing pressure to provide more transparency around their ingredient stories, from farm to finished ingredient In Europe, regulation (EC) 178/2002 – on general food law – requires that food and beverage manufacturers must track their ingredients and products by one step forward and one step back

“Ingredient suppliers are striving to be vertically integrated, enabling them to have complete control over and transparency in their supply chain – thus showcasing authenticity and complete traceability to the stevia sustainable sourcing story, including the impact on people and the planet, and providing safety, security and integrity across each step of the stevia production process

“When it comes to sugar reduction, a trend that Ingredion continues to tap into, PureCircle™ by

Ingredion has ownership and visibility over every single step of the stevia process – from producing seedlings to farming and everything in-between – and is designed to optimise for the best taste, and to build better sustainability.

“PureCircle by Ingredion’s vertically integrated supply chain begins by contracting directly with its global network of farmers and growing partners, instead of using transactional, commodity leaf sourcing, making their relationship transparent and efficient

“Cultivating close, long-standing ties, PureCircle™ by Ingredion actively invests in its farmers and growing partners This includes providing its farmers with the seedlings for planting, training, education and resources for them to successfully make their operations more effective, thereby reducing waste and increasing earning potential for them to invest in their communities Additionally, it puts in place requirements for ethical farming practices and techniques, fair pay and fair labour practices

“After planting PureCircle appointed seedlings, its farmers then harvest the crop, before supplying the stevia leaf to PureCircle – tracked in accordance with their signed contract – and being paid directly, thus


providing sustainable income for farmers and their families Each truck or container of leaves is then assigned a batch number, which enables traceability from the harvest, through processing and purification and onto customers ”

What specific innovations is Ingredion showcasing at Fi Europe this year?

“Inspired by evolving consumer food and beverage trends around health and wellness, nutrition, plantbased and sustainability, Ingredion is showcasing a suite of delicious recipe prototypes at this year ’ s Fi Europe event in Paris, France Designed specifically for the event, these recipes show food and beverage manufacturers how they can convert consumer trends into indulgent eating and drinking experiences that deliver business opportunities

“Ingredion’s prototypes – available at stand 4F10 – include a plant-based ‘lamb’ kofta in a high-fibre pitta bread with sugar-reduced chili ketchup. Served with a sugar-reduced pomegranate dressing and a plant-based feta cheese salad

“We shall showcase a plant-based prawn cocktail with a clean label no-egg cocktail sauce, as well as a clean label plant-based cream cheese spread with falafel-spiced quinoa crisps

“We’ll also be presenting an egg-free cupcake topped

with a plant-based chocolate cream with pistachio; a plant-based caramel salted mousse, and a high-protein plant-based yoghurt with a calorie-reduced strawberry and mint fruit prep

“Alongside such innovations, the stand will include a beverage menu, which consists of a: Plant-based, sugar-reduced chocolate milk; Thermised strawberry drinking yoghurt; Caramel coffee-powdered protein shake; Sparkling hibiscus reduced-sugar energy drink, and a no-added-sugar ‘Nojito’ mocktail ”

Below is a list of Ingredion products used in the sampling menu:

• Novation® Lumina 340 starch (a functional, clean label, cold water swelling (CWS) waxy maize starch with high process tolerance and enhanced shelf-life stability);

• Eyrsta® C100 Erythritol (a polyol produced by fermentation that enables manufacturers to achieve energy reduction or no added sugar claims in multiple applications by reducing or replacing sugar);

• Fibertex® CF 502 (a multi-benefit citrus fibre); HOMECRAFT® CREATE 335 (part of Ingredion’s range of multifunctional tapioca flours);

• NOVATION® Indulge starches;

• PureCircle Reb M stevia sweeteners;

• SIMPLISTICA™ DA 1311 (a functional texturising and stabilising system);

• THERMFLO® 3310 (a modified food starch derived from tapioca);

• VERSAFIBE™ 285 (soluble corn fibre);

• VITESSENCE® Prista P 360 (faba bean protein concentrate);

• VITESSENCE® Pulse 1853 (pea protein isolate);

• VITESSENCE® TEX Chunk 101 (a textured protein that’s recommended for use in a variety of meat alternative applications). o

For further details on Ingredion’s innovative and expansive portfolio of ingredients, visit: www ingredion com

: ember of M Organ : y ed b iz