General News
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Cadbury Foundation celebrates 85th anniversary
19 June 2020Cadbury is marked the 85th anniversary on 19th June of its charitable foundation that has contributed millions to a number of charitable causes during its eventful history. Originally named ‘The Charitable Brothers Trust’ in 1935, The Cadbury Foundation was established by company founders George and Richard Cadbury and builds on both the brand’s rich heritage and the Cadbury brothers’ conviction that investing in local communities is good for business. As the business, which is now under the ownership of Mondelēz International, noted, the brother’s approach saw them focus on creating a prosperous, enterprising and inclusive community at the company’s home in Bournville, Birmingham. With green spaces and the health and wellbeing of their employees at the heart of their work, the area became known as the ‘factory in a garden’. Since inception, the Foundation has been making donations to charities across the UK and Ireland supporting organisations to thrive and further benefit the communities they serve, with many of the Cadbury family serving as trustees throughout its history The very first donation made by The Cadbury Foundation was for £40 and was granted to Stirchley Girls Club in 1935. The first substantial contribution was then made in 1936 to the Bournville Village Trust, which enabled it to purchase the Weatheroak estate for £36,773. The Foundation is still going strong 85 years later and over the last 15 years alone has donated more than £10 million to registered charities and community partners across the UK and Ireland. Today, it has longstanding partnerships with a number of inspirational organisations, such as The British Paralympic Association, Down Syndrome Ireland and Grocery Aid. The Foundation also makes a number of grants to support emergency appeals including South Yorkshire’s Community Foundation in response to the flooding at the end of 2019 and more recently supported the National Emergency Trust Coronavirus appeal. Along with national charities, the Foundation also supports smaller local charities that are important to its employee’s through a variety of programmes, such as its Cash Match initiative, which recognises employee fundraising efforts by matching the total amount raised. The company’s ‘Your Charity Your Choice’ scheme also proves exceptionally popular each year and sees employees nominate wellbeing-related charities that they have a personal connection to, with the final shortlisted charities voted for by the wider work force. Kelly Farrell, community affairs manager at Mondelēz International, commented: “We’re extremely proud to continue the spirit of the Cadbury brothers and support so many fantastic charities and projects which make a real difference to the lives of so many each year. “It’s still just as important to invest in local communities today as it was in 1935 and it’s a real privilege for us to continue the work of the Foundation 85 years later.”
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BENEO expands portfolio with new organic ingredients for the confectionery market
18 June 2020BENEO has announced the expansion of its chicory root fibre and rice starch ingredient portfolio with two new organic solutions. The launch of the new additions, comprising an organic waxy rice starch, Remyline O AX DR, and organic chicory root fibre, Orafti®Organic, paves the way for BENEO to strengthen its market leading position. Consumers worldwide are increasingly seeking out organic products, with figures showing they have become more important to 1 in 4 consumers in the last year and many willing to pay a premium price for them. This rising demand has been driven by the growing consumer perception of organic products as healthy and natural, and therefore an intrinsic part of a healthier lifestyle. Organic products and ingredients are also considered a vital element for ethical and sustainable purchasing behaviour, a key trend being seen within the food and beverage industry. Around the world, there are high expectations for organic products, with a compound annual growth rate of 2% and 2.6% in value predicted between 2019 and 2022 in Europe and the U.S. respectively, the two largest organic markets. The addition of BENEO’s new organic waxy rice starch, Remyline O AX DR, completes BENEO’s existing portfolio of rice starches with the availability of organic solutions for both regular and waxy rice starch. Launching globally from July onwards, Remyline O AX DR is the first of its kind to be brought to market, opening up new possibilities for product development. As a waxy rice starch, it contains no amylose and therefore delivers better stability and less syneresis, making it easier to maintain a stable texture throughout a product’s shelf life. Remyline O AX DR is suitable for fruit preparations, as well as meat and poultry applications. Technical trials by experts at the BENEO-Technology Centre have shown positive results for these applications, as well as for improving the texture of creamy desserts and yogurts. Commenting on the launch of Remyline O AX DR, Marc-Etienne Denis, Commercial Managing Director Specialty Rice Ingredients at BENEO stated: “The launch of BENEO’s new organic waxy rice starch is an important milestone for us as it means we can now offer our customers organic variants for both our waxy and regular rice starches. We see great potential for this new solution, especially within meat and poultry, as consumers worldwide place special emphasis on organic products when buying meat.” BENEO’s new Orafti®Organic, is a carefully grown and selected organic variant of its popular chicory root fibre and yet another first to market. It is regionally grown and harvested by certified organic farmers in Belgium. Inulin and oligofructose remain the only proven plant-based prebiotics available, according to ISAPP (International Scientific Association for Pro- and Prebiotics). Available to customers from September onwards, Orafti®Organic enables manufacturers to add natural prebiotic fibres that will improve taste and texture, while also allowing for fat and sugar reduction in products across key applications such as dairy, cereals, bakery and confectionery. Regarding the launch of Orafti®Organic, Eric Neven, Commercial Managing Director Functional Fibres at BENEO, commented: “Requests for organic chicory root fibre are constantly growing so we are pleased to be able to offer this solution to our customers, and be the first in the market to do so. BENEO is confident this move to expand our overall organic ingredients portfolio will be highly appreciated by the industry and shows particular promise for new product developments in this growing area of the market.”
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Kells’ reduced sugar blend helps bakers meet sugar targets
16 June 2020Today's consumers are becoming more health conscious and are looking for cakes that contain less sugar, but still have the same great taste. Alongside that, Public Health England’s sugar reduction targets mean that manufacturers are seeking ways to offer reduced sugar items which meet the required goals set out this year. Using their in-house expertise, Kells have refined a number of technologies that allow them to make lower sugar cake blends, without compromise on taste and to help their customers meet the targets set out by PHE. Customers can come to them with their own recipes and by using Kells’ technologies, can offer bespoke blends that achieve the required sugar reduction. For those seeking quicker options, their Crème Cake mix can be used to make a cake containing 14.5% sugar, which is 36% less than their standard Crème Cake mix. Bakers just need to add egg, water and vegetable oil to make a cake that is not only delicious but also has an excellent structure. The blend has no artificial sweeteners or oligosaccharide complications and can be decorated in the same way as their standard mix. Kells can also offer cake mixes that are flavoured for those seeking variety. MD of Kells, Robert Mosse says “Across the industry, there is a growing trend to reduce sugar following PHE targets that were set in 2016. From this we are seeing numerous food manufacturers making changes to their food and drink products. This is why it’s so important for us to make blends that meet PHE standards, but that still look and taste great. With our expertise in innovation, we are always happy to help our customers on their bespoke needs, which also includes our reduced sugar range.”
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Arnott’s launch dessert-inspired biscuit range
15 June 2020Arnott’s have been pairing some of their biscuit flavours with Australia’s most popular desserts. The new range includes Lamingtonflavoured Iced VoVo, Mud Cake flavoured Shortbread Creamand Salted Caramel Tart flavoured Scotch Finger. These dessert-inspired sensations will be available in Coles nationwide from next week. This Australian-made range is designed based on some of Australia’s favourite desserts, with research showing that chocolate mud cake, lamington and caramel tart all feature in the top list. Claire Brycki, Arnott’s Marketing Manager commented; “Arnott’s biscuits have been enjoyed by Australian’s for decades, especially icons such as Iced VoVo, Scotch Finger and Shortbread Cream. As a nation, innovation is at the heart of our identity, so combined with our great love for desserts and passion for biscuits, this new launch is the perfect balance of past and future. Not to mention that they’re delicious!” Recent studies from Arnott’s* have found that dessert affects many different elements of Australians’ lives, not just those looking to satisfy their sweet tooth… Relationships:Dessert can signal the start of a new relationship. As research reveals, more than 3 in 4 (77%) Aussies take ordering dessert on a first date as a sign that they are in luck. Mealtimes: Almost1 in 2 (47%) dessert lovers confess they would eat dessert before dinner if they had the option! Gen Z leads the pack here, with 62% of the cohort preferring sweet treats over their greens. Sharing with loved ones: More than 4 in 10 (44%) Aussies admit they do not like to share their dessert and prefer to keep it to themselves, with Baby Boomers (55%) being the most likely to protect their delicacies. Isolation: Since entering isolation, more than 1 in 3 (35%) Aussies say they have been treating themselves more, with Gen Z (47%) and Millennials (43%) coming in well above average. Parenting: Parents are also getting some relief in isolation by reaching for the sweets to help them at home, with almost half (48%) admitting to treating themselves more. Flavours Iced VoVo –Lamington – This dessert inspired biscuit combines Iced VoVo and the Australian Lamington. The biscuit base is topped with chocolate fondant and has a jammy raspberry topping – all sprinkled with coconut. Shortbread Cream –Mud Cake – A reimagined Shortbread Cream biscuit with flavours from the Chocolate Mud Cake - two chocolate infused shortbread biscuits filled with chocolate cream. Scotch Finger – Salted Caramel Tart – This new fusion of the original Scotch Finger pairs flavours from a Salted Caramel Tart with the Scotch Finger as well as caramel chunks and a salty bite. Footnote *All figures, unless otherwise stated, are from YouGov. Total sample size was 1,004 adults. Fieldwork was undertaken between 9th – 13th April. The survey was carried out online. The figures have been weighted and are representative of all Australian adults (aged 18+).
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Hershey releases latest sustainability report focusing on support for its entire supply chains
11 June 2020The Hershey Company has released its 2019 Sustainability Report, highlighting the company’s commitment to shared goodness as Hershey celebrated a milestone of 125 years. The report reflects increasing transparency on its sustainability work and showcases Hershey’s progress to date in key areas of focus, such as sustainable cocoa, responsible sourcing, climate change and human rights. Hershey’s Shared Goodness Promise continues to be a key driver in its sustainability strategy—with a focus on business, planet, communities and youth. In 2019, Hershey made significant progress in these key focus areas, including commitments to the Science Based Targets Initiative (SBTi) to set a science-based carbon reduction goal; and a push to resolve some of the most pressing issues in its cocoa supply chain such as child labor. “As we celebrated our 125th anniversary, we succeeded in honoring our founder by addressing key challenges facing our communities and our consumers, from 100% certified sustainable cocoa to addressing human rights across our entire value chain,” said Michele Buck, Chairman, President and CEO of The Hershey Company. “Today, as we collectively face an unprecedented time, our purpose is more important than ever—and we will continue our commitment to create more moments of goodness for all.” Notable milestones highlighted in the report include: Investing in a More Sustainable Supply Chain: Hershey is committed to ensuring the ingredients and raw materials it purchases are responsibly sourced. It has established programs and policies to positively contribute to the sustainability and livelihoods of the communities it depends on to source its ingredients for its products while taking the necessary steps to safeguard human rights and protect the people and ecosystems behind the ingredients that make Hershey’s iconic products. In early 2019, Hershey published its first Human Rights Policy, after conducting an in-depth assessment of the company’s most salient human rights issues. Today, Hershey integrates human rights training into the new employee orientation process and makes it a requirement for all global procurement professionals. Additionally, Hershey is well on-track to meet several 2020 responsible sourcing commitments and has already achieved its goals to source 100% certified and sustainable cocoa (a goal Hershey has achieved in early 2020), 100% RSPO-certified mass balance palm oil, and 100% third-party certified sustainable virgin fiber pulp and paper products in the U.S. and Canada. Eliminating Child Labor Within Cocoa Communities: Hershey does not tolerate child labor within its supply chain and is working to eliminate it from occurring within cocoa communities. Hershey recognizes child labor as a symptom of poverty and has developed a comprehensive strategy called Cocoa For Good, which seeks to disrupt the cycle of poverty while also addressing its many symptoms head-on. Under Cocoa For Good, Hershey has adopted the industry-leading Child Labor Monitoring and Remediation Systems (CLMRS) to detect, report and remediate any cases of child labor within its supply chain. Hershey more than doubled its CLMRS coverage from 2018 to 2019, and has since committed to expanding CLMRS to 100% of its cocoa sourcing in Cote d’Ivoire and Ghana, its highest risk sourcing areas. Hershey has also trained more than 29,700 farmers and 330 supplier personnel on child labor issues to help build community-level capacity to combat the issue. To date, Hershey’s CLMRS work has found zero instances of forced labor within the segment of the Hershey cocoa supply chain assessed. Supporting Cocoa Communities: Hershey’s Cocoa For Good works to increase the profitability of cocoa farming as well as diversify household incomes, educate families on the power of savings, foster women’s leadership and improve the quality of education to disrupt the cycle of poverty in cocoa growing communities. In 2019, the company directly supported 51,009 farmers (12% female) in improving the quality and yield of cocoa and 21,194 farmers (16% female) in crop diversification; trained 12,952 farmers in business skills; facilitated 6,771 individuals’ (83% female) access to savings and loans from Village Savings and Loan Associations (VSLAs); and helped institute quality education interventions that benefited 84,284 primary school children. Hershey also promotes proper nutrition and school feeding programs to Energize Learning. Since 2015, Hershey has distributed ViVi – a peanut-based, fortified snack – to school children in Ghana daily. Between 2014 and 2019, the company produced more than 56 million sachets of ViVi and distributed it to more than 265,000 children in Ghana. In 2019, 100% of peanuts used in ViVi were locally sourced and roasted, benefiting local farmers. Reducing Our Environmental Impact: Hershey is committed to preserving ecosystems, reducing its impact on the climate and conserving natural resources. In 2019, the company launche ...
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Gerald and Ralf Schubert establish Schubert Business Development GmbH
10 June 2020Pictured from Left to Right: Peter Gabriel, Gerald Schubert and Ralf Schubert The Schubert brothers are opening a new chapter in strategic business development - Schubert Business Development GmbH. The new company, which is independent from Schubert GmbH, aims to identify market trends and opportunities, and to promote and develop innovation for various industries. Furthermore, partnerships and equity investments with companies in the packaging sector will be pursued. Schubert Business Development is headed by shareholding partners Ralf and Gerald Schubert as well as Peter Gabriel, who will manage the newly founded company together with Gerald Schubert. “We will develop new business models with existing partners in the packaging industry and explore entirely new approaches to diversify our current business in the packaging industry,” explains company founder Gerald Schubert. “Strategic collaborations with partners will be taken into consideration as well as investments in or acquisitions of start-up companies.” According to Peter Gabriel, the approach is clearly “more than a think tank for modern production-oriented companies”. Schubert Business Development GmbH will support and promote start-ups – analytically, with ideas and financially as well. In doing so, it will not only support start-ups, but also promote investments in and the acquisition of existing companies. Whether sustainable production processes in mechanical and plant engineering, digitalisation or innovative solutions in the field of automation – “in all these areas we see a need for experts who are not only deeply involved in the subject matter, but who can also promote creativity in the right place and correctly assess markets”. Furthermore, Schubert Business Development GmbH will facilitate collaborations that were previously not possible due to sector constraints. This is why company owners Gerald and Ralf Schubert not only talk about an exciting new challenge, but also about investing in the future, also for Gerhard Schubert GmbH. “Of course, we are also further expanding possibilities for diversification in the packaging field. There are still many opportunities here for investment in various segments of the packaging industry, in technology as well as in clever minds and engineering services.”
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Online confectionery sales expected to grow for rest of 2020
09 June 2020An upturn in online food sales, including confectionery and bakery resulting from the coronavirus pandemic has provided key insights into the future of the retailing within the sector, according to a leading food and drink IT specialist. CSB-System says that the growth offers a huge opportunity for manufacturing and trade companies, and that the current crisis has merely accelerated a trend that experts have long seen coming. As Confectionery Production has reported, confectioners have increasingly turned to online retailing to maintain sales as many smaller specialist stores have remained closed during the pandemic. “A recent study from GlobalData has forecast that the UK online food & grocery retail market will grow by 25.5% this year,” said Timo Schaffrath, the company’s marketing & PR manager. “Nevertheless, even before coronavirus, the figure for 2020 was still an impressive 8.5%. “Such statistics back up a pre-crisis study from Oliver Wyman consultants, who forecast a five-fold increase in online grocery sales in Germany.” CSB says that proper planning will be essential to maximise opportunities and that rather than trying to make short-terms gains, companies should take the longer view. “An online shop cannot, and need not, be built in a day,” pointed out Schaffrath. “To be successful from the start, it is important to have the systems in place to ensure all relevant information is correctly displayed and regularly updated, and that customers receive a fast response and prompt deliveries.” Key to this is an adequate ERP system to act as the technical basis for the digital shopping baskets. ERP is essential because it lays the foundation for easy implementation of automatic, up-to-date agreements on prices and discounts, and product specifications such as weight and use-by dates. It also delivers vital traceability information once a product has been despatched. Alongside this, companies need to establish a coherent and easy to navigate representation of their existing product catalogue. To achieve this effectively, CSB recommends replacing a website’s home page with the online shop. A high-quality display of products will be the most important consideration for customers, and making this the first page that they see reduces the number of clicks necessary to find what they are looking for. Another suggestion from CSB for the successful establishment of an online shop is for companies to start with their current customer base. “Online selling will firstly provide added value to existing customers and enable a business to establish itself in the market; this is preferable to trying to attract new customers from the start, which will inevitably require substantial investment,” said Schaffrath. “Similarly, it will be more economical in the short-term to stick to the local area rather than attempting to go nationwide or global from the outset.” He concluded: “Online shopping is fast becoming the new reality for the food sector. With the perfect integration of ERP and an online shop, companies will be off to a flying start in being able to make the best of this opportunity.”
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How has the coronavirus impacted sugar for the global confectionery market? - Ragus Sugars reports
08 June 2020With countries in lockdown seeing a huge uplift in purchases of stable foodstuffs, including sugar-rich convenience foods, the transfer of sugar consumption to the private home has seen an increase in the supply of industrial sugar. With the situation certain to continue, Ben Eastick, Marketing Director, Ragus Sugars, lifts the lid on how this may affect sugar for the confectionery market in the coming months. The coronavirus (COVID-19) has completely altered our livelihoods and the global economy. Lockdowns around the world have closed restaurants, cafes and offices, with almost all sporting events and concerts now cancelled or postponed. As a result, the point at which sugar is being consumed has shifted - but will this affect the global demand for sugar used in confectionery? Times of crisis create concerns over food supply lines. In response, agricultural commodities, such as sugar, tend to perform well. Since the UK’s lockdown, we have seen consumers hoard items such as bread, flour and pasta and if this continues, individual countries may have to start stockpiling foodstuffs, leading to a surge in demand for sugar. COVID-19 hit the world just as global sugar prices were starting to recover from the 10 year low of 2018, reaching 15c/lb this February. Since the outbreak, the commodity price of sugar has plunged back to 10c/lb for raw sugar, the lowest value since 2018. It is still unknown exactly how sugar consumption will be affected by the global lockdown created by COVID-19, but overall consumption could reduce by as much as 2mln tonnes, with countries already adopting isolation measures seeing a 5% reduction in sugar consumption. At Ragus, we have seen that while demand for sugar out of home has dramatically decreased, demand for sugar has increased for industrial consumers making foodstuffs for home consumption. Total global sugar production for 2019/20 is estimated to be 176mln tonnes, compared with 184.9mln tonnes produced in 18/19. These figures translate to a total global deficit for sugar of around 10mln tonnes in 2019/20. TIMELY EUROPEAN HARVEST Heavy rainfall since September delayed the tail end of lifting the beets in Europe, with many countries concluding harvests just before lockdowns took effect. Sugar production for what was the EU 28 is estimated at 17.4mln tonnes for the 2019/20 campaign, which will result in the EU becoming a net importer for the second year in succession. Recent improved weather has seen all the beets processed and Spring sowing beets for 2020/21 crop is now complete, after a delayed start due to very wet February weather. The majority of Europe is now on coronavirus lockdown, which will result in reduced consumption of sugar across the foodservices sector, but we expect to see an uplift in industrial use as indoor consumption increases. This makes the conclusion of the harvest especially timely, allowing sugar manufacturers like Ragus to draw on the several months-worth of sugar stored in liquid form to produce industrial sugars and syrups. Year to date, exports of EU sugar onto the world market are down 46% and are estimated to be only 1.0mln tonnes for this season, compared with 1.6mln tonnes in 18/19. BRAZIL Harvesting for 2019/20 came to an end in April with a higher crushing rate compared to last year. The prospect for the 2020/21 crop, which starts later this month, is very positive. This is due to good rainfall, meaning moisture levels in the soil remain high, allowing for good cane development. However, the spread of COVID-19 in Brazil is yet to be fully realised. This means there are still risks of labour shortages and stoppages of the mills producing sugar. The ports of Santos and Paranagua are currently operating normally, but it remains to be seen whether this remains the case. We will have a clearer picture of how these potential factors could affect sugar needed for the global confectionery market in the coming weeks and months. Initial signs of a plentiful harvest are promising but could be thwarted by any subsequent port closures. With India also feeling the effects of the coronavirus, there is a chance for Brazil to step in and fill any supply shortcomings. Whether it will be able to do so, however, is still unclear. Brazil exported 19mln tonnes in the 2019/20 season, its lowest total in several years. With the predicted sugar mix being over 46% for the 2020/21 crop, this should add a further 10mln tonnes of exportable sugar onto the world market. With the industry being an important supplier of food, fuel and power to the country, any enforced government lockdowns as a result of the coronavirus are unlikely to shut down the mills. Lockdown looming, Brazilian mills are doing their utmost to crush as much as they can, preventing uncut cane from being left in the fields. Such actions should help ensure a stable supply of sugar. This depends, of course, on whether ports can remain fully operational. INDIA The coronavirus has now arrived in India and ...
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Tate & Lyle announces major sustainability investment at its facility in Lafayette South, Indiana, U.S., on World Environment Day
05 June 2020Tate & Lyle PLC has announced a US$75 million investment in a new natural gas-fired combined heat and power system to deliver significant environmental and economic benefits at its Lafayette South corn wet milling facility in Lafayette, Indiana, US. This investment, announced on World Environment Day, will support the delivery of Tate & Lyle’s ambitious new sustainability targets for 2030 published last month including to reduce greenhouse gas emissions, eliminate coal from its operations, and reduce water use. The new gas turbines will generate electricity and steam to power and heat the facility, delivering a significant improvement in energy and operational efficiency. The new co-generation system will replace the site’s coal-fired boiler, delivering around 40% reduction in greenhouse gas emissions and around 5% reduction in water use. Work at the site to transition from a coal-fired boiler to new gas turbines is being undertaken with strict safety protocols that include social distancing and other protective measures. This investment follows completion of a similar system at Tate & Lyle’s corn wet mill in Loudon, Tennessee in 2017. Tate & Lyle has a six-year, US$150 million productivity programme, which is now in its third year, and this investment is part of delivering that programme. Travis Montoya, Plant Manager at Lafayette South, said: “This major investment will make our facility more efficient and directly benefit the local community through improved air quality, decreased water use, and less truck traffic. At Lafayette South, we have a strong track record of energy efficiency, having received the U.S. Environmental Protection Agency’s ENERGY STAR accreditation for five consecutive years; this is a real source of pride for the local team.” Melissa Law, President of Global Operations at Tate & Lyle, added: “A key pillar of our purpose of Improving Lives for Generations, is to care for our planet and to help protect its natural resources for the benefit of future generations. This project at Lafayette South is a great example of our purpose in action and will help us meet our ambitious new environmental commitments, driving important energy-saving and environmental benefits.” Footnotes 1. Lafayette South has received ENERGY STAR accreditation every year since 2015.
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China gives the green light to whey permeate imports
03 June 2020Arla Foods Ingredients has welcomed the news that whey permeate can now be exported to China for use in food and beverage products. On 15 May 2020, China published an official safety and quality standard for using permeate powders in food processing – signifying that its market is ready to accept imports of the ingredient with immediate effect. The development comes as a result of a recent trade agreement between the US and China. However, the standard applies globally, and permeate from any country may be exported to China provided it complies with the requirements. Henrik Jacob Hjortshoej, Head of Sales Development, Food at Arla Foods Ingredients, said: “The opening of the Chinese market to permeate exports is highly significant for the global dairy ingredient industry. Demand for permeate is rising fast in China, just as it is across the world. We look forward to working with our customers in China to supply them with the highest quality whey permeate powder for their food and beverage applications.” Whey permeate is a milk solid with around 80% lactose content. Used as a bulking agent, it is a highly cost-effective replacement for skimmed milk powder, lactose and sweet whey powder. In 2017, powdered permeate received a Codex Alimentarius international standard. Arla Foods Ingredients markets Variolac® whey permeate, which has sweet milky taste, low ash content, stable mineral profile and free-flowing powder properties over a 12-month shelf life. Permeate is increasingly being used by multinational brands, particularly in categories such as chocolate and biscuits, but also in hot drinks, dairy and desserts. Innova figures show that the number of new products containing whey permeate has more than doubled in recent years, growing from 169 in 2015 to 387 in 2019.
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