General News
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tna appoints Matthew Walters to lead African operations
14 March 2019Food processing and packaging solutions provider tna has appointed Matthew Walters as branch manager to head up its African operations. Based in tna’s Johannesburg (South Africa) office, Matthew will be responsible for supporting food manufacturers across the African continent with tna’s portfolio of equipment, such as fryers, conveyors, seasoning equipment, VFFS packaging systems and end of line solutions. At the same time, Matthew will be tasked with driving the sales of tna’s confectionery processing solutions, including its range of kitchens, starch moulding and finishing equipment, while helping to further develop tna’s local service and support team. With a degree in mechanical engineering, Matthew started his career at one of South Africa’s leading FMCG companies, where he was responsible for the successful implementation of a number of high profile projects. His previous experience will be instrumental in supporting tna’s customers with the advanced food processing and packaging technology they need to make the most out of South Africa’s flourishing snacks and confectionery sectors. “Matthew will be an excellent addition to the team here in South Africa”, comments Jonathan Rankin, CEO at tna. “His experience in the food industry, business acumen and positive attitude are a great fit for tna. Together with his project engineering skills, he’ll not only be able find the most suitable solution for our customers, but will also ensure a smooth installation and successful project delivery, no matter how complex or challenging.” Commenting on his new position Matthew says: “I’m really excited to embark on this new challenge with tna. I’ve come across tna equipment a few times during my career and have always admired the technology and the people behind it. As an engineer, I was naturally drawn to tna’s reputation as the first company to bring high-speed VFFS technology to the market. However, it’s not just tna’s engineering excellence that I admire. The company really offers the whole package.”
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Hershey announces cocoa strategy plans
14 March 2019The Hershey Company is taking action to protect forests and restore forest cover in the cocoa growing regions in West Africa. The company has released action plans that are part of the company’s commitments as a founding member of the Cocoa & Forest Initiative (CFI). In February 2018, Hershey publicly committed to no new deforestation in its cocoa supply chain, effective immediately, and to implementing agroforestry tree planting programs. The new CFI forest protection plans for the two largest cocoa-producing countries in West Africa – Ghana and Cote d’Ivoire – step up Hershey’s forestry commitments with specific actions to end deforestation and to begin restoring forests. Hershey’s CFI action plans will be delivered through its Cocoa For Good sustainable cocoa strategy, announced in April 2018. The plans focus on sensitive forest areas and are designed to inhibit encroachment on these protected areas by implementing locally tailored development programs. “Cocoa, the key ingredient in chocolate, is beloved by people around the world,” said Beatrice Moulianitaki, Head of Sustainable Sourcing. “We want to ensure that this cherished product continues to be available for a growing number of consumers worldwide without damaging the forests close to where most of the world’s cocoa is grown. With the proper care and resources, we are confident that cocoa can continue to grow while protecting sensitive forests and habitats in the region.” Hershey’s CFI action plans are organised under three strategic pillars: Forest Protection and Restoration Sustainable Production and Farmers’ Livelihood Community Engagement and Social Inclusion Hershey has created specific goals, actions and timebound targets for both Ghana and Cote d’Ivoire under each of the three pillars. Plans include: Distributing 900,000 multi-purpose trees to farms in Ghana and Cote d’Ivoire by 2022 Distributing more than 2.5 million improved cocoa seedlings to farmers in Ghana and Cote d’Ivoire by 2022 Satellite mapping of 50,000 farms across Ghana and Cote d’Ivoire in the Hershey supply chain by 2019 Under its Cocoa For Good program, Hershey has been implementing programs that meet the CFI commitments. The company’s agroforestry programs have already distributed more than 3.5 million cocoa trees and about 320,000 shade trees in West Africa between 2013 and 2017. Hershey will continue to review, expand and improve current programs to meet its CFI 2022 goals. Hershey has released action plans to protect forests and restore forest cover in the cocoa growing regions in West Africa
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Sugar reduction via a non-sweetener from the Andes
13 March 2019Greg Aharonian, at KukaXoco, explores a new non-sweetener flavouring chemistry, that can reduce sugar in sodas and chocolates, while maintaining their pleasant tastes Written by Greg Aharonian, KukaXoco Abstract Chocolate and cola sodas seem to have a lot in common as sweet confections, with both being loaded with sugar. Remove sugar from chocolate and sodas, and few would con- sume either. These products are increasingly linked to public health problems, forcing companies to struggle for decades to reduce sugar use. Both industrys’ products have mild psychoactive drugs (chocolate: caffeine, cola sodas: caffeine and myristicin), even though using caffeine requires more unhealthy sugar. These two “sugar” industries need more rapid innovation to reduce sugar, before the nimbler, tech-savvy Silicon Valley and e-commerce giants take over the chocolate and sodas businesses. In this article, I offer a new non-sweetener, flavouring chemistry, based on the coca leaf from the Andes, that can reduce added sugar to create healthier and/or better tasting sodas and chocolates. Simply, KukaXoco believes that neither chocolates nor sodas need to use sugar, especially fructose. Cola sodas with 80% less sugar! Take one 220 ml can of Diet Coke as sold in the U.S. and with only one artificial sweetener, aspartame. Add a teaspoon of de-cocainized coca leaf extract (FDA/DEA approved), and a five-gram bag of sugar. Stir. Drink. Enjoy. A taste, in my opinion, as sweet as sugary cola soda with 25 grams of sugar, but with an 80% sugar reduction and costing less than a penny. Better, use six grams of glucose to achieve the first fructose-free cola soda. It can be made even tastier by replacing aspartame with a 10:1 ratio of cyclamate and saccharin. Coca leaf extracts are not sweet, but instead a new natural aromatic flavouring chemistry! Siblings: Chocolate and sodas The dictionary definition of “confection” is a “food or beverage loaded with sugar”. Chocolate and cola sodas have much in common as confections. The average chocolate is loaded with 50% sugar. A standard Hershey bar (43 grams) has 24 grams of sugar, whilst a can of cola soda is loaded on average with 38 to 42 grams of sugar, a liquid confection. To the 80+% level, the taste of cola sodas is largely due to sugar and salt. Similarly, the taste of chocolate is mainly due to its 80% sugar and fat content. Both mix well with alcohol, for example, rum and cokes, and chocolate liquors. Caffeine? In a standard can of any cola soda, you can find approx. 34 milligrams. A dark chocolate bar has about 24 milligrams. There is even more in common between chocolate and cola soda. Both are brown, as cola sodas don’t contain caramel coloring for taste. Both have slow innovation rates. Chocolate bars and cola sodas haven’t changed much in 100 years. Both industries suffer financially. Both will be hit with consumer health lawsuits. Coca-Cola is now in U.S. courts facing three such lawsuits; will chocolate companies be next? Both confection industries rely solely on two main strengths: global distribution chains, and mystery e.g. Coke’s “secret formula” This article discusses a new development from the labs of KukaXoco: a coca-leaf extract that makes diet cola sodas taste and feel much like sugary cola sodas. This is a very unexpected discovery that hasn’t been uncovered by Coca-Cola. Most likely, decades ago, the company abandoned use of the coca leaf (officially stating so for its Diet Coke). Pepsi, on the other hand, has never used the coca leaf. The article also discusses, for most likely the first time in print, complete formulations, including flavourings, for Coca-Cola’s and PepsiCo’s most valuable (diet) cola sodas, which is useful for competitors and new entrants. Next, the article discusses new insights into the chemistry of cola and chocolate confections, including reports in medical journals as to the little-known health troubles associated with these sugary confections. The article ends with ordering information on how any company can easily buy and start experimenting with (de-cocainized) coca leaf extracts, approved by both the DEA and FDA, with just one phone call to Lima, Peru (+51 84582027). Then use the e-commerce world to manufacture and distribute your new sodas! Pepsi, it’s finally time for you to call ENACO and start using the coca leaf. And will we see a McDonald’s McColasoda, a Nestlé NesCola soda, and/or an Amazon Amazona Kolasoda? Diet colas with a sugary-cola taste Take one 220-milliliter can of Diet Coke as sold in the U.S. Add five to 10 milliliters of ENACO coca leaf extract, and a bag of a 10:1 mix of cyclamate and saccharin. This creates a taste very similar to sugary Coca-Cola, but sugar-free, more so if aspartame is eliminated. This breakthrough in diet sodas could launch a new era of sugar-free cola sodas, especially new artisanal sodas. Of course, it helps start-ups and designers of new sodas to have the crucial formulas for cola sodas. To begin, in ...
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Olam Cocoa strengthens commitment to end deforestation
11 March 2019Olam Cocoa has announced further commitments to end deforestation and forest degradation in its entire cocoa supply chain worldwide. This includes the following key actions: Achieved 100% traceability of its sustainable cocoa supply chain in Ghana and Côte d’Ivoire as part of action plan to end deforestation by cocoa in West Africa On track to achieve full traceability of its direct origination supply chain worldwide by 2020 Committed to supporting the restoration and preservation of 460,000 hectares of forêts classées in Côte d’Ivoire Mapped 100% of its supplier network in Ghana and will use this data to identify suppliers perceived to be in areas of highest forest risk by the end of 2019 Distributing almost 1.2 million multi-purpose shade trees in Côte d’Ivoire and Ghana and 2 million improved cocoa seedlings to farmers in Ghana in 2019 Training 104,000 cocoa farmers in Good Agricultural Practices in Côte d’Ivoire and Ghana in 2019 As a signatory to the Cocoa & Forests Initiative (CFI) Olam Cocoa is implementing an action plan to eliminate deforestation, protect and restore forests and work with farming communities that depend on cocoa for their livelihoods, both in Ghana, Côte d’Ivoire and across its global cocoa supply chain. Arouna Coulibaly, Business Head Olam Cocoa, Côte d’Ivoire, said: “This is a landmark moment for combating the complex issue of deforestation in West Africa and supporting a sustainable livelihood for millions of cocoa farmers. Olam Cocoa has already achieved 100% traceability from individual farms to first purchase point in both Côte d’Ivoire and Ghana and has mapped its entire supplier network in Ghana to be able to identify deforestation risk hotspots. We are pushing ourselves even further by aiming to map Cote d’Ivoire and other countries by the end of 2019.” The action plans form part of Olam’s cross-commodity Living Landscapes Policy (LLP) which goes beyond forest policies byseeking to re-imagine the future of global agriculture where prosperous farmers, thriving rural communities, and healthy ecosystems can coexist. Olam Cocoa is implementing sustainability programmes in partnership with its international chocolate and confectionery customers, which are all independently verified and focused on three key areas: Forest protection and restoration; sustainable production and farmer livelihoods; and social inclusion and community engagement.
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Partnership to empower women in cocoa growing communities
11 March 2019DOVE Chocolate and CARE have announced the next phase of their partnership to empower women in the cocoa growing communities of Cote d'Ivoire. Last week, just days before International Women's Day, the first stone was laid on a new marketplace for women-led businesses in the village of Gueyo, a centrally-located commerce area nestled among the cocoa fields of Cote d'Ivoire in West Africa. The official ceremony was attended by 1,000 women and entrepreneurs, some of whom will have a new space within the market. Also in attendance were local dignitaries. "It is a monumental day for all of us at DOVE Chocolate as we break ground on a new marketplace in Gueyo," said Leslie Philipsen, Brand Director, DOVE Chocolate. "This effort is a natural evolution of our partnership with CARE, and another step towards realising our vision of financially independent and empowered women, which in turn benefits cocoa communities like Gueyo." The new marketplace will open in July and provide space for women to sell their goods daily. The reinforced structure will provide protection from the elements, a major improvement from the outdoor stalls used before. Connected to the electricity grid, the marketplace will offer lighting for safety and added longevity should women choose to extend their work day. New meeting space will allow women to organise training, run operational meetings and be available for rent as another form of income. The marketplace infrastructure will also include new latrines and handwashing stations. "There is a palpable excitement within the Gueyo community as we embark on this market build and opening," said Guillaume Aguettant, Country Director for CARE in Cote d'Ivoire. "As in the United States, International Women's Day is widely celebrated by both the women and men in Cote d'Ivoire. Today is all about the national pride we have for these women and the commitment they've made to themselves to gain financial independence." The DOVE Chocolate partnership with CARE, a leading humanitarian organisation fighting global poverty, has operated since 2015. The continued partnership between DOVE Chocolate and CARE is part of the commitment by Mars, Incorporated, to improve the lives of cocoa farmers and to achieve its Sustainable in a Generation Plan ambitions. The first stone was laid on a new marketplace for women-led businesses in the village of Gueyo in Cote d’Ivoire
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Bosch launches new flow packer
11 March 2019Bosch Packaging Technology has launched the first machine of its next generation of flow wrappers on the European and Asian markets – the Pack 403, a fully-automated horizontal flow wrapper for medium to high speed wrapping. The narrow machine is ideal for wrapping bars and biscuits, as well as chocolate, cookies and crackers. It features a removable discharge belt, upgrades to the cross-seal and fin seal units, and a highly intuitive, user-centred design. “Our new Pack 403 offers mid- to large-sized manufacturers a fully-automated packaging solution that is exceptionally easy to operate, clean and maintain. This minimises downtime and increases Overall Equipment Effectiveness,” says Fransien de Ruijter, product manager at Bosch Packaging Technology in Schiedam, Netherlands. The Pack 403 is designed to produce up to 800 packages per minute at a film speed of 90 metre. Supported pack styles include pillow, gusseted and easy-to-open packs. User-friendly design User-friendly and easy operation was in focus for the Pack 403’s design. Clear signage, instructive decals and setting scales on each component facilitate changeovers between products and minimise waste and downtime caused by ‘trial-and-error’ adjustments. The cantilevered discharge belt is one of the Pack 403’s key features - being removable, it is easy to clean. Its detection function rejects faulty packages and automatically ejects them using compressed air. For even more user-friendliness, the film tower has an easy-to-adjust pivot arm and sequentially numbered film rollers for easy film threading have been added. The Pack 403 also comprises an automatic film splicer with clear instructions to secure fast and smooth film changes without having to stop the machine. Improvments Compared to the previous machine series, several updates were made to improve process efficiency and film control, including as standard the servo-driven power feed roller to optimise film tension and tracking. The new fin seal unit consists of pressure-controlled fin wheels to easily adjust the machine when running a variety of products with different films. Due to the cut-out deckplates each package now passes over the fin wheels more closely, which results in even tighter packages. “Operators are now able to remove the fin fold-over unit without tools and have full access to the cutting head area for cleaning and maintenance, which increases OEE,” says de Ruijter. The cross-seal unit in turn stands out for its narrow cutting head, which operators can manually open up for cleaning and clearing using a hand wheel. Air and fork gusseting is available for gusseted packages. In a final step, the mechanically driven overhead roller tightens the package seals on the discharge belt station.
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Volpak: Pouches at the forefront of the packaging revolution
08 March 2019Volpak, designer and manufacturer of horizontal form-fill machines for flexible pouches, says that pouches are at the forefront of the flexible packaging revolution, thanks mainly to their versatility. Pouches can be adapted for most products and industries, and various filling and packing technologies are employed in the production process of the pouches to guarantee full protection and freshness of the packaged product. They also ensure long-lasting freshness within the flexible packaging, while extending the shelf life. As pouches can easily include resealable options such as zip-locks and many others, goods may last longer even after they are opened by the customer. There are also plenty of exterior aesthetic options available - with pouching technology, the imagination can be stretched to create all sorts of unique shapes, sizes, materials and components. From the production to distribution processes, Volpak says that flexible pouches are by far the most cost-effective packaging solution, as well as being the more ecological one compared to cans, jars, bottles or boxes. For one, it says, the manufacturing process of flexible pouches is much simpler. It takes far less material to produce pouches compared to rigid packaging solutions, and thus has a much lower production cost. With the highest product-to-package ratio of any other packaging solution, pouches are more compact in space and lighter in weight than cans or jars. This makes them more efficient to transport, thus reducing both transportation costs and CO2 emissions. Even in cases where the packaging is not recycled after use, leftover pouch material still creates less landfill debris, since there was less material to begin with. Plus, efficient manufacturing technology enables less heat to be used in the production process, meaning the amount of energy is reduced from the get-go. While the packaging industry continues to push for the use of recyclable materials, Volpak has already developed the technology to operate with recyclable materials. Stability in the forming process, control of film stretching, precise settings and accurate control of sealing parameters (time, pressure and temperature) are key elements to producing good quality and leak-proof pouches, especially if made with down-gauge packaging films. Machines such as the SI 280 or the brand new SC+ are equipped with solutions for management of different packaging materials qualities. Moreover, all latest Volpak machines address the needs and requirements of Industry 4.0 and digitalisation, hence come with a set of ‘smart’ advanced devices such as an asset performance evaluation system, central data storage, web-based self-diagnosis system and plug and play interconnectivity. The company says that these features contribute to achieve a perfect result in forming and filling pouches, and also help in sustaining the environment, reducing waste both in terms of energy and materials.
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Barry Callebaut opens second Chocolate Academy in China
08 March 2019The Barry Callebaut Group has opened its new office and its new Chocolate Academy center in Beijing with customers and distribution partners. Both will provide better assistance to Barry Callebaut’s local customers with onsite training and application support. The company says that it latest investment reemphasises its continuous efforts in growing its presence in the region as well as an appreciation of the strategic importance of the Chinese market. China has been a key target market for Barry Callebaut for over a decade. Back in 2008, Barry Callebaut opened a chocolate factory and a Chocolate Academy center in Suzhou, followed by a relocation of the offices and the Chocolate Academy center to Shanghai in 2010. The offices in Shanghai, which will continue to be the company’s head office in China, are currently being expanded. The Beijing Chocolate Academy is the company’s 22nd Chocolate Academy globally. The Chocolate Academy centres are teaching and training centres for artisans and professionals who want to improve their skills in chocolate and learn about new trends, techniques, and recipes. In the last 10 years, more than 3,500 craftsmen in China have attended these events in the Chocolate Academy centre in Shanghai. In Asia Pacific, Barry Callebaut already operates nine chocolate and cocoa factories and employs more than 1,800 employees. In the last 12 months, the company has expanded its sales operations in Australia, Indonesia and also in the Philippines, in addition to its existing sales offices in India, Japan, Malaysia, Singapore, and Thailand. Its second chocolate factory in Indonesia is currently being built in Rancaekek (near Bandung). Chef working at Barry Callebaut Chocolate Academy Beijing
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Cocoa market to reach $10bn by 2026
07 March 2019The global cocoa market is expected to reach $10bn by 2026, growing at a compound annual growth rate (CAGR) of 3.4%, according to Beroe Inc. With the market for cocoa derivatives such as cocoa butter surging, and climatic conditions threatening cocoa production in West Africa, the ability to meet growing global demand remains uncertain and prices are projected to rise. "Worldwide, we've seen demand for cocoa increase year over year for the past 10 years," said Nagarajan S, Team Lead, Agro Commodities and Food Ingredients at Beroe Inc. "This demand, coupled with unfavourable cultivation conditions, is slated to drive up cocoa prices. Climate change is having a profound impact on crop yields, and cocoa has been one of the crops hardest hit. With insecure cocoa production on the horizon, procurement organisations must adopt assertive strategies to ensure the long-term sustainability of cocoa supply chains." Demand for cocoa is projected to increase 30% by 2020, with chocolate production continuing to serve as the chief driver of global supply needs. Strong forecasts for cocoa derivatives are further bolstering market demand; the US and Europe comprise the top consuming countries for both cocoa powder and cocoa butter, reflecting high market consumption of chocolate products. In addition, cocoa liquor is positioned to experience accelerated growth at a CAGR of 4.5% until 2020, credited to its diverse utilisation and rising preference of its use in chocolate production. Global demand The ability of cocoa producing regions to meet booming global demand remains uncertain. West Africa is the top cocoa producing region, with the Ivory Coast, Ghana and Nigeria holding nearly 70% of global production. As climatic conditions threaten cocoa yields across Africa, estimated production is questionable through 2020. Compounding this issue, labour shortages and the rising cost of labour are driving up the expenses associated with harvesting cocoa - leading many farmers to exit the cocoa farming business entirely. Strengthening co-operatives presents one viable option for incentivising cocoa farming while ensuring cocoa price sustainability - by eliminating intermediaries in the supply chain, a focus on co-operatives has the potential to save 10-12% in cocoa procurement costs. "Without empowering and investing in small-scale farmers, the cocoa industry will struggle to produce sufficient supply," added Nagarajan. "Investing in co-operatives is a win-win - it ensures farmers get a fair price for their yields while enabling procurement organisations to ensure the stability of cocoa prices and their supply needs over the long-term." Major trends governing the cocoa industry include a strong focus on organic cocoa and its nutritional benefits - both driven by global consumer preference. While the market for organic cocoa is increasing, the smaller yields of organic cocoa farms are fueling a shortage in organic cocoa supply.
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Moo Free Chocolates unveil six premium vegan free-from bars
07 March 2019Moo Free Chocolates has expanded its recently launched ‘marvellously moreish’ premium range, with six exciting 80g vegan chocolate bars. The family-owned chocolatier’s new additions include, trendy Sea Salt & Caramel, zesty Sea Salt & Lime, classic Original and a crunchy Cinder Toffee, which is a larger variant of their most popular small bar: the Mini Moos Bunnycomb bar. Mike Jessop, Moo-Free Co-founder, said, “This is one of the greatest innovations in Moo Free’s history. These are the premium chocolate bars consumers have been waiting for. Six new bars with bold, exciting flavours made with premium inclusions and ethically sourced ingredients”. The premium, ethical chocolatier also makes its debut in the luxurious world of dark chocolate with a Dark 65% and a Dark 85% bar, both made with single origin cocoa mass. Mike Jessop, adds, “The fruity flavours of the single origin Dominican cocoa mass really come through with our brand new dark bars. Our bars are also guaranteed to be vegan and free from dairy, gluten and soya, as we don’t have those allergens in the factory. Not all manufacturers can say the same!” The demand for Moo Free’s vegan chocolates has grown rapidly since it’s founding in 2010, with its chocolates now available in the UK’s leading multiples, including Sainsbury’s, in all great UK independents, and in over 38 countries. The six new bars in the marvellously moreish range enable Moo Free to continue its impressive growth, which is due to both its quality chocolates and its awards including, the Queen’s Award for Enterprise: International Trade and, for the sixth time in 2018, Best Vegan Chocolate at the VegFest Awards UK.
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