General News
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Cage-free, price-stable: Arla Foods Ingredients makes the business case for egg replacements
27 February 2020Arla Foods Ingredients is helping bakers reduce their dependence on eggs while creating cakes with consumer appeal and long shelf-life. Based on high-quality whey protein, the company’s Nutrilac® is a natural alternative to eggs, offering similar properties and several advantages. Sensory evaluations show that cakes made with Nutrilac® retain a moister, fresher feel over their shelf life, and have a less fragile, more resilient crumb. With its new “Egg-reduced and beyond” concept, Arla Foods Ingredients is highlighting the business case for Nutrilac®. As well as helping manufacturers meet consumer demand for cage-free products, it is pathogen-free, ensuring food safety. Nutrilac® also provides greater supply security and helps manufacturers avoid the risk that comes from fluctuations in egg prices. It offers longer shelf life than fresh eggs and does not require refrigeration, allowing cost savings from ambient transportation. Other benefits include lower storage space requirements – a single bag of Nutrilac® can replace around 4000 eggs. Maria Olsen, Senior Category Manager, Bakery, at Arla Foods Ingredients, said: “Eggs can offer structure, stability and richness, and there’s a reason they’ve been used in cakes for centuries. However, changing consumer demands mean many manufacturers are now seeking to reduce their dependence on them. Nutrilac® offers similar properties to egg but also a range of advantages. It can improve taste and texture without any change to water activity, even when egg content is reduced by 50% or more.” Nikolaj Beck, Regional Account Manager, North America, at Arla Foods Ingredients, said “As well as helping bakers respond to the needs of a new generation of consumers, replacing eggs can bring benefits such as price stability and supply security. With Nutrilac®, baking high-quality cakes with less egg is not only possible, but also an excellent business strategy. It’s the natural way to make the transition to cage-free.”
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Sensient present new seasonal Bakery Toolbox
26 February 2020Sensient Flavours has launched a brand-new Bakery Toolbox – a set of four miniature cakes, each dedicated to a particular season of the year. The tasting samples provide new impulses in the creation of innovative taste sensations and addresses diverse food and beverage segments, as the solutions demonstrated are suitable for a wide range of applications – e.g. bakery, confectionery, dairy and beverages. Spring – As an ideal spring fusion, Sensient Flavours suggests a light combination of Vanilla & Cherry Blossom flavours with the surprise crunch of Cherry Blossom-flavoured meringue pieces. With global vanilla demand as high as ever, the company application technologists are constantly expanding the selection of vanilla profiles. Summer – The promise of summer sunshine is reflected in a fruity Lemon and Raspberry marbled cake, highlighting growing demand for vibrant colours. Decorated with fondant fruits flavoured and coloured like the real thing, the cake addresses different food sectors for the application of these flavour and colour technologies – e.g., dairy and confectionery. Autumn – Autumn conjures up decadent maple and sticky toffee sponge cakes with Scotch Whisky and Black Sesame-flavoured buttercream. The fondant cinnamon sticks used to decorate the cake are flavoured with Cinnamon Extract. Other authentic taste profiles include Sicilian Lemon, Nigerian Ginger and Brazilian Orange. Winter – Indulgent coconut-flavoured sponge cake paired with Natural Red Fruit-flavoured buttercream reflects the essence of winter. Coconut Dairyboost is also added to create a rich, decadent mouthfeel to the sponge cake as it offers ingredients that combine a heat-stable dairy base with signature top notes such as Mascarpone, Clotted Cream and Fresh Milk.
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California Walnuts launches first ever global marketing initiative encouraging consumers to embrace 'The Power of 3'
20 February 2020The California Walnut Commission is pleased to announce the launch of the “Power of 3” global marketing initiative, the first campaign of its scale aiming to educate consumers about how eating walnuts is a simple way to boost overall nutrition, worth sharing with friends and family in the spirit of love this February. The program will run in nine countries including the USA, Germany, India, Japan, South Korea, Spain, Turkey, the United Kingdom and the United Arab Emirates. Central to the campaign is a global landing page featuring content that will show how consumers share the love of walnuts around the world. Why the Power of 3? 1. Walnuts are the only nut significantly high in the plant-based omega-3 ALA (alpha-linolenic acid, 2.5 g/oz), which every human body needs. 2. At least 3 handfuls (one handful equal to 30 grams) of walnuts a week is a simple way to start improving overall nutrition. 3. During Valentine’s Day and American Heart Month, share the love with family and friends by passing along this information to at least 3 people that you care about The month-long campaign will consist of a variety of communications tools tailored to each market, centered on a global video and landing page. Other elements include digital and social media content, blog posts, sweepstakes, influencer programs, easy recipes including three ways to snack on walnuts, pop-up events, samplings, advertisements and more to generate awareness that California walnuts are a powerful addition to the diet. At the focal point of the campaign is omega-3 ALA, an essential fatty acid that walnuts are uniquely rich in. A handful of walnuts is equal to one ounce, or 28-30 grams, making three handfuls a week an easy way to meet the recommended intake for nuts and improve overall diet quality. Join us as we inspire millions around the world boost their nutrition with “The Power of 3.” The Science Behind Plant-Based Omega-3 ALA All omega-3s provide health benefits, so it’s important to get these good fats from a variety of sources. As the only nut significantly high in omega-3 ALA (2.5g per 30g), one of the easiest ways to get more ALA into your diet is to start with walnuts. ALA and Heart Health A study from Advances in Nutrition found that ALA may help improve heart health just as we have seen in studies focused on EPA and DHA.1 The literature review provided evidence showing the potentially beneficial role ALA may have in primary and secondary prevention of cardiovascular disease, including stroke and heart attack. Given the current promising data, the researchers noted the need for well-controlled clinical trials to clarify the effects of ALA on risk for cardiovascular disease and to determine the recommended amount of ALA to consume for heart health benefits. ALA and Brain Health A review study from Progress in Lipid Research assessed the tissue levels of omega-3 DHA formed from ALA.2 They reported several important findings. The first was that ALA leads to the synthesis of EPA in some cases, and in particular, may contribute to DHA levels in the brain. Evidence from a variety of studies suggests dietary ALA may be able to fulfil the human requirement for DHA in the body when higher levels of ALA (at least 1.2g) are consumed. Assessing the synthesis of EPA and DHA from ALA in humans is limited to blood level measurements. The takeaway from this study is that through its conversion process, ALA may play a role in maintaining DHA levels in important tissues such as the brain. But more research is needed to fully understand the effect of this process in the body. ALA and Overall Mortality Research from one of the largest clinical trials looking at the benefits of a Mediterranean diet suggested older Spanish individuals (ages 55-80) with a high cardiac risk who supplemented a high fish diet with dietary ALA saw a reduced risk of all-cause mortality.3 Specifically, study participants who consumed at least 0.7% of their daily calorie intake from ALA had a 28% reduced risk of all-cause mortality. Footnotes 1 Fleming JA, Kris-Etherton PM. The evidence for α-linolenic acid and cardiovascular disease benefits: comparisons with eicosapentaenoic acid and docosahexaenoic acid. Adv Nutr. 2014;5(6):863S-76S. doi: 10.3945/an.114.005850. 2 Barceló-Coblijn G, Murphy EJ. Alpha-linolenic acid and its conversion to longer chain n3 fatty acids: Benefits for human health and a role in maintaining tissue n-3 fatty acid levels. Prog Lipid Res. 2009;48(6):355-74. doi: 10.1016/j.plipres.2009.07.002. 3 Sala-Vila A, Guasch-Ferré M, Hu FB, et al. Dietary α-linolenic acid, marine ω-3 fatty acids, and mortality in a population with high fish consumption: findings from the PREvención con DIeta MEDiterránea (PREDIMED) study. J Am Heart Assoc. 2016;5(1):e002543. doi: 10.1161/JAHA.
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Andy Baxendale recruited by US firm to develop range of cannabis chewing gum
18 February 2020Confectionery expert Andy Baxendale has been recruited by a US firm to develop a range of cannabis chewing gum in response to a massive increase in demand for sweets infused with the drug. Andy – known throughout the industry as The Sweet Consultant – began advising San Diego-based SD Realty last June and has just returned from a week-long trip to California to get production underway. SD Realty is a long-established and respected real estate company which is making a substantial investment into producing cannabis sweets due to the huge rise in their popularity. Andy Baxendale, from Wigan, has 25 years’ experience in the confectionery business with a Master of Science (MSc) in Advanced Food Manufacture. He said: “The company wants to launch a new side to the business, so initially I advised on the kind of production equipment and raw materials they needed to buy as well as putting some recipes together. We then progressed to producing samples and now full production with a view to a launch in the next couple of weeks." Andy, who is a former product development manager for Chewits in the UK, said: “There is a different attitude to cannabis in much of America as well as a recognition of its health benefits. “The range of products that are available is astounding, and there is growing evidence that it really can promote good general health in addition to the host of other positive effects.” Andy is a respected national consultant in every aspect of confectionery production, with extensive knowledge of regulation and legislation in the industry, advising companies on everything from recipes to staff training and enhanced production techniques. He was one of the stars of the hit BBC 2 confectionery show The Sweet Makers. He is currently working to set up a National Academy of sweets to teach a new generation the art of confectionery production and development.
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Froneri launches new RØAR® plant-based ice cream
12 February 2020Ice cream company Froneri has launched RØAR® – a brand new plant-based ice cream suitable for vegans which also supports the work of not-for-profit organisation Panthera’s TIGERS FOREVER fund. Created from high quality plant-based ingredients, containing no palm oil and with all cocoa used UTZ Certified (part of Rainforest Alliance), RØAR® is a delicious ice cream aimed at those who enjoy indulgence but who also want to make responsible food choices. As a key part of its wider commitment to social responsibility, animal welfare, and conservation RØAR® has also formed a long-term partnership with Panthera, the only organisation devoted exclusively to preserving the world’s endangered big cats. Froneri CEO Ibrahim Najafi explains: “We have launched RØAR® in response to growing consumer demand for plant-based products. Recent research shows that plant-based meal occasions have increased by *37% in the last four years. But it isn’t just vegans who are embracing this – there has been a 92% increase in plant-based meals being eaten by non-vegans. ” While creating this indulgent plant-based ice cream with a conscience it also made perfect sense to link up with Panthera, giving financial support to their TIGERS FOREVER fund, as well as a range of their other education and awareness initiatives.” Available in three flavours in a 500ml tub format: Hazelnut Chocolate Cookie; Coconut Mango Passionfruit Oat Cookie; and Hemp Seed Chocolate Brownie, RØAR® has launched in the UK through Ocado and Tesco (from 16th March). Outside the UK it will be available in Germany and Finland.
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Arla Foods Ingredients: focus shifts to quality in growing whey permeate market
11 February 2020Quality is becoming increasingly important in the rapidly growing whey permeate market, according to Arla Foods Ingredients. Whey permeate is a milk solid with around 80% lactose content. As a bulking agent, it is a highly cost-effective replacement for skimmed milk powder, lactose and sweet whey powder. The ingredient’s potential in food applications was long untapped. However, improved filtration technology has allowed the creation of high-quality permeate. In 2017, powdered permeate received a Codex Alimentarius international standard, helping raise its profile and establish trust. 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 the past five years, growing from 169 in 2015 to 387 in 2019. Arla Foods Ingredients is one of the world’s largest suppliers of whey permeate. It believes that the Codex standard, as well as increasing demand, will lead to a market where quality factors such as mineral profile and microbiological requirements are as important as cost-effectiveness. The whey permeate products in the company’s Variolac® range have a sweet milky taste, low ash content, stable mineral profile and free-flowing powder properties over a 12-month shelf life. Henrik Jacob Hjortshoej, Head of Sales Development, Food at Arla Foods Ingredients, said: “Whey permeate offers huge advantages in a range of dairy, confectionery and bakery categories. In recent years the market has exploded, with many of the biggest players taking advantage of the extraordinary cost-effectiveness permeate offers. The Codex standard was a major turning point and has resulted in a greater focus on quality, with factors such as taste, ash content and shelf life becoming increasingly important.”
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Uncle Joe's Mint Balls launches commemorative VE Day tin to help Veterans' Charities
10 February 2020Premium sweet brand Uncle Joe’s Mint Balls has launched a commemorative tin to mark the 75th anniversary of VE day and raise money for the country’s war veterans. The Uncle Joe’s special edition will be launched at the annual ISM international sweets and snacks industry trade fair in Cologne from February 2 to 5. The Tommy Tin is named after Uncle Joe’s worker Tommy Bennett, who helped ensure front line forces had a regular supply of Mint Balls before joining the war effort himself with the RAF. It also honours the British troops who fought in the war and who were nicknamed Tommies. The commemorative tins come in two special designs for customers to collect and 20p from each sale will go to armed forces charities across the UK. John Winnard, Joint Managing Director of Uncle Joe’s, said: “Here at Uncle Joe’s we are very proud of the role our Mint Balls played in boosting morale during the Second World War. “Our sweets were taken to the front line by members of the armed forces from across the country and provided a welcome taste of home in the trenches, on-board ships and for those patrolling the skies. “Indeed, the role of Uncle Joe’s Mint Balls was deemed so important that one of our own, Tommy Bennett, the firm’s only remaining sugar boiler, was granted a six-month leave of absence from the Royal Air Force so he could train up his female replacement and ensure production continued. He was later to recall: "One week, I was boiling toffee and the very next, I was bombing the enemy in a Lancaster. We are delighted to be marking VE Day with this, our commemorative Tommy Tin, and donating 20p from each sale to armed forces charities across the UK.” This year’s VE Day on May 8 will mark 75 years since the guns fell silent at the end of the war in Europe. To commemorate this important time a three-day international celebration that will take place across the UK from May 8 to May 10. Uncle Joe’s Mint Balls are made by Wigan-based William Santus and Co Ltd, a privately-owned traditional sweet company that was established in 1898. The ownership has been passed down through the family generations. The Mint Balls are still manufactured using the same traditional methods as when Mrs Santus originally made the sweets in her kitchen in 1898. In April last year HRH Prince Charles enjoyed a tour of the Uncle Joe’s Mint Balls factory in Wigan to celebrate the centenary of The Toffee Works. He saw how the sweets were manufactured and met Joint Managing Directors Antony Winnard and John Winnard MBE, the great, great nephews of the company’s founder, William Santus. The completely natural “secret recipe” has been passed down through the family generations. Uncle Joe’s Mint Balls contain no artificial additives or colours, they are GM free, gluten free and are suitable for the vegetarian/vegan market.
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Enjoy an uplifting moment with new Aero Caramel
06 February 2020Aero fans can now enjoy a new twist on their favourite bubbly chocolate, with the introduction of Aero Caramel. Available as a 100g sharing bar, the caramel-flavoured milk chocolate is made with cocoa responsibly sourced under the Nestlé Cocoa Plan. Amy Kendall, Assistant Brand Manager for Aero said: “Aero is renowned for its unique combination of chocolate and bubbles that melt effortlessly in your mouth, giving you a little uplifting moment. The science and technology behind Aero made it unique from the start – but we continually look for new ways to innovate and delight fans. We believe that Aero Caramel is a delicious new addition to the Aero family and we hope it will soon become another firm favourite.” Aero Caramel is being made at Nestlé’s factory in York, which also produces KitKat, Milkybar and Polo as well as milk and peppermint Aero and Aero Bubbles. It goes on sale over the next few weeks in Asda, Co-Op, Morrisons and Tesco stores, as well as wholesalers and the convenience channel. Aero Caramel is available as a 100g sharing bar only (RRP £1.00). Aero was first launched in 1935 as a peppermint-flavoured chocolate bar and this was followed by the milk chocolate format in the 1970s. Aero Bubbles were introduced in 2005 and last year Nestlé introduced Aero Bliss, a new premium version of Aero which comes as indulgent boxed chocolates that are perfect for sharing.
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Petit Melo takes silver at ISM New Product Showcase
04 February 2020At the ISM trade show in Cologne, Belgian Chocolatier Vandenbulcke won the second place in the New Product Showcase award with its latest creation: Petit Melo. The award rewards the most innovative product or packaging. The independent jury takes into account design, taste and sustainability. There were 189 participants in the New Product Showcase. Other winners are Dr. Karg's Bio Linsen-Snacks and Lakritz Coooky. Sustainability is key With Petit Melo, Chocolatier Vandenbulcke focuses on quality, originality and sustainability. This is fully in line with their new strategy. For example, they only use sustainable and responsible chocolate. Moreover, the chocolatier created Bulckies World, a series of initiatives that benefit the chocolate product, environment, people and society. For example, the chocolatier strives for 100% recyclable and ecological packaging and all cardboard bears the FSC label, as is the case with Petit Melo. In addition, the company limits waste and production surpluses to an absolute minimum. "We are very proud to be in second place at the ISM fair's New product Showcase. This is one of the most important events of the year for us and the chocolate business," said Jelle Vandenbulcke, CEO of Chocolatier Vandenbulcke. "It is the reward for our team's hard work over the past year. It is also a confirmation for us that with our new strategy, which is fully committed to the quality and sustainability of the product and the world around it, we made the right decision." Golden classic with a modern twist The classic melo cake has been undergoing a revival for a while. But until now, artisanal melo cakes and melo pralines were only available through boutiques or in limited edition. Chocolatier Vandenbulcke wants to change that as Petit Melo is widely available. Petit Melo pays tribute to the classic melo cake by turning it into a unique small praline with a modern twist as it comes in four surprising flavours: Raspberry, Hazelnut and Vanilla with milk chocolate or dark chocolate. All this comes in a fresh, modern packaging that could also seduce the jury.
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ProSweets: Awema AG - providing equipment for over 50 years
30 January 2020Stand G039, Hall 10.1 AWEMA AGoffers a wide range of equipment for the Chocolate production industry for more than 50 years.From standalone depositors up to fully automatic production lines, as well as spinning and decorating machines for hollow and painted products - designed for highest quality in production. The modular system considers the growing situation of their customers. AWEMA AG keeps all steps in-house – from machining with the newest technologies, assembling and mechanical and electronical developing – understanding how to growtheir high Swiss quality standards every day. In sales and installations worldwide, the company finalise the transfer to their customers. Their user-friendly up-to-date control technology can be re-experienced at the booth, as well as in the equipped laboratory at the new company location.Knowing about the customer’s requirements, AWEMA AG takes care on the situation around and guarantees a short pay-back on customer invest.
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