Tohi Ventures, a Kansas City-based (US) healthy lifestyle brand, has introduced a line of four Aronia Berry-based functional beverages.
Aronia Berries are native to North America and were used historically for both their nutritional value and for medicinal purposes. Awareness of Aronia Berries is growing, buoyed by overall consumer interest in phytonutrients, plant compounds that have beneficial effects on human health. According to research, Aronia Berries top the list of more than 100 foods that have been scientifically tested for antioxidant capacity.
Tohi Ventures was founded by two female friends with significant entrepreneurial, investment, operational and scientific experience. “We are advocates of a nutrition first approach to wellness,” said Shari Coulter Ford, CEO and Co-Founder. “We are pioneering innovation around our core ingredient, with the goal of optimizing the nutritional value and potential health benefits of Aronia Berries in our products. We believe Aronia is a break-out category,” she continued.
Tohi has already received industry recognition, being named a finalist for the seventh annual SupplySide CPG Editor’s Choice Awards in the Functional Beverage category. Finalists were selected by the SupplySide editorial team for achievements in innovation and market impact.
“Tohi is the perfect blend of science and nature, flavor and functionality. The polyphenols and anthocyanins in Tohi beverages are naturally derived from Aronia Berries, which have been scientifically studied and linked to significant health benefits,” said Elma Hawkins, PhD, Co-Founder of Tohi Ventures.
Tohi beverages are attracting the attention of collegiate and professional sports teams, including Iowa State Football. “I’ve reviewed the clinical and academic research citing the health benefits of Aronia Berries, especially relative to sports performance. Tohi created a ready-to-drink beverage featuring Aronia Berries that’s perfect for our Fueling Stations. Getting the athletes to drink a healthy beverage is also easier when it tastes great! We also appreciate that Tohi buys from Iowa-based Aronia growers so we’re supporting the local farmers,” said Erin Hinderaker, Sports Dietitian at Iowa State University (MS, RD, LD, CSSD).
Tohi is perfect for corporate athletes as well, partnering with Company Kitchen to supply Tohi through their corporate network. “Company Kitchen provides workplace food service solutions to companies across the U.S. Our clients are focused on providing healthy options for their employees to increase wellness at work. Adding Tohi beverages to our lineup is a natural fit! We’re always looking for the next new thing that will meet the demands of our clients,” said John Barnes, Chief Operating Officer, Company Kitchen.
About Tohi Beverages
Tohi beverages are 30 % single strength Aronia Berry juice and 70 % hydration, available in four refreshing flavors: The Original, Blackberry Raspberry, Dragon Fruit and Ginger Lime. Tohi is non-carbonated and naturally low in calories, with no added sugars and just a hint of Monk Fruit for sweetness. Tohi beverages are packaged in eco-friendly, 12-ounce slim aluminum cans, available for purchase on Amazon.
Michel Giannuzzi, Chairman and Chief Executive Officer of the Verallia Group – one of Europe’s leading glass packaging manufacturers for the food and beverage sector – has been elected Vice-President of FEVE – the European Container Glass Federation – at its FEVE General Meeting in Rotterdam on June 15th.
“I am eager to put my experience at the service of this industry which has an unrivaled cultural heritage in Europe and a strong future ahead. Glass continues to be the packaging material of reference for many products despite competition.” says Michel Giannuzzi. “Our European industry association has a leadership role in federating forces towards circular economy”.
About Michel Giannuzzi
Starting from September 1, 2017, Michel Giannuzzi has been appointed as Chairman and Chief Executive officer (“CEO”) of the Verallia Group. Aged 53 years old, Michel Giannuzzi served as CEO of Tarkett, a worldwide leader of innovative flooring and sports surface solutions, from 2007 to 2017. During his tenure at Tarkett, Michel Giannuzzi pursued a profitable and sustainable growth strategy, which led to a successful IPO in 2013. Prior to that, Michel Giannuzzi held several leading positions within the Michelin Group and Valeo Group. He graduated from Ecole Polytechnique and Harvard Business School.
Cargill has the intention to invest $150 million to construct an HM pectin production facility in South America. HM pectin is a versatile, citrus fruit-based texturizer used for jams, beverages/juices, acid dairy drinks and confectionery.
Bruce McGoogan, strategy and innovation leader for Cargill starches, sweeteners and texturizers business said, “The pectin market has seen a strong growth for several years, primarily driven by the acid dairy drink market, as well as the growing global consumer demand for label-friendly ingredients. HM pectin plays a significant role in delivering on both trends—as it is a plant-based texturizer designed for acid dairy drinks as well as for jams, beverages and confectionery products. The intention to invest in a plant in Brazil, which has an abundant citrus fruit supply, allows Cargill to deliver the pectin our customers need and consumers demand.”
The intended project is part of a comprehensive plan to strengthen Cargill’s full pectin footprint, including improvements to its existing three plants in Europe (Germany, France and Italy) and adding a new plant in Brazil to take advantage of local resources.
“Adding an industry-leading pectin asset in Brazil will complement Cargill’s existing European network and create the capacity to serve our customers around the globe with premium pectin ingredients,” said Laerte Moraes, managing director of Cargill’s starches, sweeteners and texturizers business in South America. “The intended investments also illustrate Cargill’s commitment to its employees and the economies in both Europe and Brazil through job growth and financial contributions. The intention is to start construction early 2019.”
The new innovation center will deliver cross-functional solutions with a broad ingredient portfolio to customers in Japan and Korea.
DuPont Nutrition & Health (DuPont) today announced the opening of its new innovation center in Kanagawa Prefecture, Japan, later this summer.
The Innovation & Application Center, Japan, located in Kanagawa Science Park will provide solutions and innovations for Japan- and Korean-based customers primarily in the bakery, beverage and dairy industries. The facility will allow customers to work directly with DuPont scientists to develop solutions using our wide product range of customized system blends and dietary supplements so brand owners meet the changing needs of their local markets.
The innovation center spans almost 700 square meters, making it the largest in Japan among international ingredient companies.
Several unique features and capabilities were incorporated into the facility’s design that will provide new innovations across many industries. The bakery lab features state-of-the-art equipment for making various breads and rolls, steamed cakes and doughnuts. The dairy area presents the capability to make various types of yogurts, fermented drinks, beverages and ice creams. In the micro-testing lab, stability tests can be conducted on the enumeration of probiotics with prototypes of customers’ products formulated with strains from DuPont™ Danisco®. In the dry blend lab, customized system blends can be created with a granulator, compressed tablet machine and revolving pan.
62 % increase in plant-based product claims, says Innova Market Insights
Plant-based innovation is flourishing. Growing consumer interest in health, sustainability and ethics is driving plant-derived ingredients and products into high popularity. Innova Market Insights reports that plant-based product claims increased by 62 % globally (CAGR, 2013-2017) with growth occurring on platforms such as plant proteins, active botanicals, sweeteners, herbs & seasonings and coloring foodstuffs.
“The dairy alternatives market has been a particular beneficiary of this trend,” says Lu Ann Williams, Director of Innovation at Innova Market Insights. “With the growing availability and promotion of plant-based options to traditional dairy lines, specifically milk beverages, and cultured products such as yogurt, frozen desserts and ice cream,” she states.
The dairy alternatives category was largely pioneered by and continues to be led by beverages. Global sales of dairy alternative drinks are set to reach US$16.3bn in 2018 and they accounted for over 8 % of global dairy launches recorded by Innova Market Insights in 2017, up from 7 % over 2016. Actual global launches have more than doubled over a five-year period.
Spoonable non-dairy yogurt has also seen strongly rising levels of interest, but from a smaller base, with a 48 % CAGR for the 2013-2017 period taking its share of dairy launches from less than 0.5 % in 2012 to 1.5 % in 2017. According to Innova Market Insights’ consumer research, one in three US consumers have increased their consumption of plant-based milk/yogurt in the two years to the end of 2017.
“In the move to offer something new, we are starting to see an increasing variety of non-soy plant-based ingredients, including cereals such as rice, oats and barley,” notes Williams. “We also noticed an increase in nuts, such as almonds, hazelnuts, cashews, walnuts and macadamias, as well as coconut and more unusual options such as lupin, hemp and flaxseed.”
Interest in plant-based eating is clearly reflected in developments in the meat substitutes market, where global sales are set to grow to US$4.2bn by 2022. The range of ingredients used for meat substitutes includes vegetables and grains, as well as traditional sources such as soy and specialist manufactured brands such as Quorn and Valess.
Gravitation towards plant-based diets in general, along with interest in vegan, vegetarian and flexitarian lifestyles and concerns over animal welfare, have together served to increase interest and NPD has subsequently seen an 11 % CAGR for the 2013-2017 period. Research also indicates that four in ten US consumers increased their consumption of meat substitutes/alternatives during 2017.
Millennials have had their time in the spotlight; now, companies are looking to the next generation to see how they will impact the future of the food and drink industry. Generation Z*, who are also known as the iGeneration, has the potential to reset expectations for health and wellness, increase the reach of international cuisine and heighten creativity in the kitchen, according to the latest research from Mintel. Mintel reveals how the diverse and tech-savvy Generation Z is set to transform food and beverage formulation in the coming years.
Head start on a healthy lifestyle
Regardless of age, sugar is at the top of parents’ watchlists when it comes to what their kids eat and drink. In fact, 60 % of parents with kids aged 12-17 and 55 % of parents with kids aged 18+ in the household report saying “no” to their kids’ food and drink choices based on sugar content. But while sugar is a key concern for parents, just 11 % of US food and drink launches aimed at children (ages 5-12) from June 2017-May 2018 had low, no or reduced sugar claims, according to Mintel Global New Products Database (GNPD).
With parents on the lookout, America’s youngest consumers are increasingly growing health-conscious themselves. In fact, one quarter (25 %) of teens aged 15-17 say they worry about staying healthy, with another 49 % agreeing that they think drinking soda is unhealthy.
“Generation Z has come of age at a time when health and wellness is a major consideration. Many younger members of Generation Z follow their parents’ healthy ways and it seems health-consciousness only gets stronger as they approach adulthood. However, health is multi-faceted for this group, suggesting that better-for-you formulations, such as craveable fruits and vegetables, can be expanded to give this generation options that fit with their ever-changing diet priorities,” said Dana Macke, Associate Director, Lifestyles and Leisure Reports, at Mintel.
Gen Z goes international
Today’s younger generations are the most diverse in US history and in addition to their varied racial and ethnic backgrounds, parents are raising their children to have broader palates. Gen Z seems to be cultivating an appreciation for international cuisine from a young age as 36 % of US parents of children under age 18 agree that their kids enjoy eating international foods.
Interest in international cuisine goes well beyond the more commonplace varieties such as Italian, Mexican and Chinese as Gen Z consumers are driving consumption of more emerging international food and drink. In addition to interest in eating at international restaurants such as Indian (36 %), Middle Eastern (38 %) or African (27 %), adult Gen Z consumers are also much more likely than other generations to find culinary inspiration from social media: 62 % of young adults aged 18-22 say they cook international cuisines at home from social media, compared to 46 % of Millennials (aged 23-40) and 23 % of Generation X consumers (aged 41-52) who cook at home.
“Generation Z is America’s most diverse generation yet. With exposure to international foods starting at an early age, whether in restaurants or at home, Generation Z is more likely to be open to the latest international food trend or innovative fusion creation. These adventurous habits are creating opportunities across categories, presenting potential for products such as tikka masala meal kits or Chinese Peking duck-flavored potato chips. While restaurants remain the most common points of discovery for international cuisine, younger consumers’ exposure to a range of cuisine types creates opportunities for brands to offer more authentic and hybrid flavors,” said Jenny Zegler, Associate Director, Mintel Food & Drink.
Digitally native upbringing leads to DIY mentality
Raised in an era where consumers have access to information at their fingertips 24/7, younger generations have grown up with the ability to thoroughly research their hobbies and interests, resulting in 80 % of Gen Z consumers under age 18 saying their hobbies/interests are just as important as their school work. What’s more, 36 % of consumers aged 10-17 and 31 % of those aged 18-22 believe that being creative is an important factor to being successful as an adult. This highlights an opportunity for food and drink brands to offer do-it-yourself experiences that help tweens, teens and young adults be creative and, eventually, confident in the kitchen.
“The wide range of food media, whether MasterChef Junior or YouTube videos, has piqued an interest in food and drink among some members of Generation Z. This younger generation’s easy access to technology and interest in being creative presents an opening for interactive products that encourage Gen Z to safely experiment and extend their passion for food and drink, such as chips that allow consumers to make their own flavor or kits to make more complex recipes or international meals at home,” concluded Zegler.
*Aged 11-23 in 2018
SternVitamin presents a new reference work
In the food and beverage market, products that provide healthy enjoyment are the strongest growth drivers. Companies with differentiated products for specific target groups and life phases can profit many times over from the ongoing health boom. A new book from SternVitamin provides many ideas for impactful micronutrient concepts. “Micronutrients work. Little extras. Big benefits” is a practical manual intended for product developers, marketers and other creatives in the food industry who are involved in new ideas for functional foods, nutritional supplements and the like.
Divided into sections corresponding to consumer life phases, the book gives an in-depth, scientific look at how various vitamins, minerals and plant extracts work. In easily comprehensible language it explains the micronutrients and combinations, and their suitability for various life phases and health conditions. The application areas are divided into five sections based on the needs experienced by consumers today – Childbearing, Physical Health, Well-Being, Performance, Lifestyle. For example, the “Well-Being” section includes the chapter “Healthy Mind” which provides specifics on how certain B vitamins, iron, zinc, omega 3 fatty acids, lecithin and plant extracts boost brain performance. The “Lifestyle” section discusses targeted micronutrient supplements for vegans. Special colour codes and icons guide the reader throughout this well-structured reference work.
Another plus point is the integral foldout card. At a glance, it shows the appropriate micronutrient combinations per application area. SternVitamin also suggests possible heath claims in line with the latest EU directive, that can be used for marketing enriched foods and beverages. This 116-page practical manual “Micronutrients work. Little extras. Big benefits” is available from Robert Wenzel Verlag and costs 15 euros.
The craft beer boom, which is primarily driven by younger consumers, is having spill-over effects on other industries, including the coffee sector. Within the sector, cold-brew coffee is gaining popularity. However, given its unique taste profile and perceived health benefits, opportunities exist for cold-brew producers to appeal to young as well as older age group consumers, finds leading data and analytics company GlobalData.
Since the brewing process does not require heat, the resulting cold-brew coffee drink has a smoother taste which often reduces the need for creamers, sugar or sweeteners. As a result, several consumers perceive cold-brew coffee to be a healthier alternative to traditional coffee.
GlobalData found that health and fitness is a high priority for younger consumers, hence the potential health benefits of cold-brew coffee are likely to be a key motivator for purchase among this cohort. This reflects in its 2017 Q4 global consumer survey, which shows that 21 % of consumers are interested and already purchasing beverages with cold-brew claims, while a further 27 % are interested but not yet actively buying such products.
Matthew Perry, Consumer Analyst at GlobalData, explains: “A number of consumers are now looking for more premium and indulgent soft drinks which demonstrate quality, authenticity and artisanal production methods. The fact that cold-brew coffee has been around for hundreds of years may heighten the appeal of the beverage among younger consumers driving the craft movement.”
In particular, younger consumers aged between 18 and 34 are more interested in cold-brew, with 28 % globally interested and actively buying such beverages, reveals the survey. This is 11 percentage points higher than those aged 35 and over.
Perry concludes: “Given the popularity of cold-brew among younger age groups, producers may wish to target these consumers with their offerings. However, it is important to understand that while the unique processing methods and sensory aspect of cold-brew may encourage younger consumers to experiment with the beverage, cold-brew coffee’s smoother, less acidic taste may resonate with older consumers who may prefer milder flavors and products which require less sugar.”
Nearly two thirds of shoppers in South America are willing to pay extra for a food or beverage product that is higher in protein, according to a survey commissioned by Arla Foods Ingredients.
Researchers from Lindberg International asked 4,000 consumers in Argentina, Brazil and Colombia if they would spend more on buying a product if it contained more protein than a similar product. Across all three countries, 61 % of respondents said they would be willing do so.
Thirty-nine percent stated that they would pay up to 5 % more, 17 % said they would pay up to 10 % more, and 5 % admitted they would pay over 10 % more. Respondents in Colombia were most likely to be willing to pay more, with 73 % saying they would be happy to do so. The equivalent figure was 60 % in Brazil and 54 % in Argentina.
The research findings demonstrate the importance of protein in South American markets.
Results of the consumer survey also show that 80 % of respondents believed they understood what protein is and what it does for the body, with awareness highest in Colombia, where 87 % expressed this view.
From dating through apps and online shopping to working from home, it seems Millennials prefer to do nearly everything from the comfort of their couch—and now socializing is best done from home for this generation, as well. New research from Mintel reveals that almost three in ten (28 %) Younger Millennials (aged 24-31) drink at home because they believe ‘it takes too much effort to go out.’
But while going out is proving to be too much effort for young Americans, the country’s older consumers are willing to make the time as just 15 % of Baby Boomers (aged 54-72) agree it takes too much effort to drink away from home.
Overall, more than half (55 %) of American consumers prefer drinking at home. In fact, it seems the at-home drinking trend is catching on as on-premise alcohol drinkers are more likely to say they are drinking alcoholic beverages away from home less often (18 %) in 2018 than they did a year ago, than to say they are drinking away from home more often (15 %), with Younger Millennials most likely to agree (29 % drinking away from home less vs 17 % more). In addition to being perceived as more relaxing (74 %), cheaper (69 %) and personal (35 %), nearly two in five (38 %) in-home drinkers are choosing to drink at home in order to better control their alcohol intake.
“While Americans enjoy going out for a drink now and then, our research shows that the majority of consumers say they prefer drinking at home. Today, Millennials are currently leading the way when it comes to socializing in the home, but the preference for at-home drinking will likely be even greater among the up-and-coming iGeneration, who are generally regarded as more frugal and pragmatic than Millennials. Bars and restaurants must work harder than ever to provide customers with a unique drinking experience. For example, an ‘Instagramable’ pop culture pop-up bar offers an experience that can’t be replicated from consumers’ living rooms,” said Caleb Bryant, Senior Foodservice Analyst at Mintel.
Premiumization boosts sales; wine grows on menus
On-premise alcohol sales continue to rise, reaching an estimated $108 billion in 2017. But it seems less is more for consumers when it comes to ‘trading up’ for pricier drinks as on-premise alcohol volume consumption has fallen year-over-year. On-premise alcohol consumption is estimated to fall to 17.8 liters per capita in 2017, compared to an average of 20.9 liters in 2010, according to Mintel Market Sizes.
Where consumers are drinking is also changing as traditional bars have seen a drop in visitation. Overall, those who drink alcoholic beverages away from home are more likely to say they’re visiting drink-focused venues less often compared to a year ago. This includes bars in general (20 % less vs 10 % more), nightclubs (17 % less vs 7 % more) and sports bars (17 % less vs 10 % more).
Meanwhile, venues that offer more unique experiences are winning over consumers as many who drink away from home say they are visiting breweries (19 %), entertainment venues (14 %) and independent restaurants (13 %) more often in 2018. What’s more, trying out new drinks (49 %) is the number one reason why those who are drinking away from home more often say they are doing so and 22 % agree that more bars should offer activities such as trivia and darts.
Restaurants and bars are helping consumers get more adventurous with their drink choices through new, innovative offerings. According to Mintel Menu Insights, the amount of cocktails on menus across the US increased 15 % between Q4 2015-Q4 2017, with wine in particular presenting an opportunity as a versatile cocktail ingredient. Wine is by far and away the most common alcoholic beverage on menus, representing 39 % of all alcoholic beverages offered on menus today, and is now more often being used in cocktails. In fact, the inclusion of wine in cocktails showed the strongest growth of any alcohol type in the last two years, growing 20 % between Q4 2015-Q4 2017.
“Despite falling volume consumption, total on-premise alcohol sales are rising, indicating that while consumers are drinking less, they are trading up for more expensive drinks. Our research shows that consumers are ordering imported and craft beer over light beer, and premium spirits are growing more popular than value spirits. Looking ahead, drink variety will build consumer excitement at bars and restaurants, while currently trendy drinks such as sparkling wine and rosé will continue to be a popular option for both special and casual drinking occasions. Millennials enjoy experimenting with new drinks on-premise, with this adventurous behavior indicating an opportunity for foodservice retailers to innovate their drink menus and create better experiences to further encourage consumers to drink more away from home,” concluded Bryant.
Global roll-out underway of largest production-volume addition to Unifiller range, a system that features an accuracy rate typically double those of competitors.
JBT Corporation, one of the world’s leading solutions providers for the food and beverage processing industries, is pleased to announce the launch of the new, High Capacity Unifiller, a unit capable of filling 1,500 containers per minute at an unparalleled accuracy rate.
The High Capacity Unifiller, which can be synchronized with JBT’s 12-head seamer to provide an effective, high-speed canning solution, includes all the best features required for Total Performance Management (TPM), such as clear-guarding, enabling easy revision of the machine as it functions, and LED lighting. The system’s built-in Clean-In-Place (CIP) technology also means the system can be completely cleaned in around one hour, maximizing uptime and minimizing downtime in the process.
Jan Sundberg, JBT’s Produce Line Manager for the Americas, said: “When you have lines that are dedicated to one can- or container-size in high volume, this is a good fit. Eliminating older lines and combining them into a single line can improve efficiency and achieve cost reductions. If you look at the cost per container compared with a single high speed line, there are some big savings. If customers have to achieve the volume, this is the best way of doing it.”
Sundberg added that the High Capacity Unifiller also features an accuracy rate typically double those of competitors. “This adds up very quickly on high-speed lines like this,” he said. “If you are running 1,000+ cans per minute, we are talking about several hundred thousand dollars a year in savings.” To date, JBT has sold and installed four High Capacity Unifillers – two in Asia-Pacific, one in North America and one in South America. The new installations perform: high speed filling of Coffee Drinks in glass bottles, high speed canning of Evaporated Milk, and the fastest filling line of Sweetened Condensed Milk in the world.
With healthy foods and beverages more in demand than ever before, Health ingredients (Hi) Europe & Natural ingredients (Ni) is adding new features that cover the expanding market’s reach into current consumer lifestyles.
Europe’s leading health, natural and nutrition show, Hi Europe & Ni, is celebrating its 10th edition with a move to a larger hall at Messe Frankfurt this year. From 27-29 November 2018, visitors will be able to access all of the show’s many features and live events under one roof. In addition, the Healthy Finished Products Expo will launch this year and Health & Nutrition Week will run once again, following a successful debut in 2016.
Located in the heart of Germany, the leading European market for health and nutrition, Hi Europe & Ni is the premier nutritional ingredients event, offering the best in business opportunities, networking connections, trend insights and product development solutions. The industry has evolved significantly in recent years and, as vegan, vegetarian and flexitarian lifestyles move from niche to mainstream, the market is entering a new era of clean label food and beverage products with rising numbers of natural, organic, functional or “free from” claims.
According to Euromonitor, products positioned towards food intolerance, fortified, functional, naturally healthy or organic are expected to enjoy global growth of 5 percent in retail value terms every year until 2020. In contrast, products with reduced sugar, caffeine or fat content will grow at just 1 percent. The “naturally healthy” sector is ripe for innovation: valued at €251 bn in 2015, further growth of more than €63 bn is expected by 2020.
Hi Europe & Ni 2018 will reflect this booming marketplace with numerous not-to-be-missed highlights. Spanning three days, the event provides a complete overview of the health and nutrition industries. International leaders in healthy food and beverage innovation will showcase the latest solutions for food and drink formulation and reformulation, dietary supplements, nutraceuticals, organics, packaging, processing – and more.
This year’s conference will follow four main themes:
- Focus on Functional: what’s new in gut health, protein and naturally functional foods
- Clean, Natural and Transparent: developments in clean label, natural ingredients and the growing consumer demand for trust and transparency
- Reduce, Remove and Reformulate: solutions for sugar, salt and fat reduction as well as the latest in “free from”
- Personalising Nutrition: innovations in personalised nutrition for consumers at all life stages
In excess of 465 exhibitors are confirmed, including global players such as ADM, BENEO, Glanbia Nutritionals, Lonza and Naturex. More than 10,000 attendees from 94 countries are expected to attend and explore several themed pavilions: Organic, Natural, Free From, the Healthy Finished Product Expo, Expo FoodTec and country pavilions.
Health & Nutrition Week will run alongside Hi Europe & Ni 2018, offering a top-level thought leadership programme, starting on November 24. Working together with external experts from the food industry, academia, market research and more, organiser UBM has created an inspiring line-up of topical presentations and workshops. The Week includes, for example, the one-day Hi Future of Nutrition Summit on November 26, which will explore cutting-edge innovations that are likely to change the food and beverage industry. On November 27-28, the immersive, interactive Hi 5-Senses Conference will target all five senses via an insightful mix of keynote presentations, panel discussions and debates. Additionally, on November 29, it is the third year that women in the industry are invited to attend the Women’s Networking Breakfast to make connections and share advice – and for the first time this year, also men are invited to join.
Ball Corporation’s newest beverage can innovation is helping customers put a colorful lid on their infinitely recyclable aluminum cans from Ball. Available for the first time, Ball’s proprietary Cameo End Printing extends customer branding to the top of the can, making the top pop and adding appeal for consumers looking for their favorite beverages.
Ball will debut Cameo End Printing next week at the Brewers Association Craft Brewers Conference and BrewExpo America®. The CBC is April 30-May 3 in Nashville, with Ball hosting customers in booth #1512, the Sustainability Track in Davidson Ballroom B, and at the Music City CANarchy outdoor festival in Walk of Fame Park.
“Ball’s Cameo End Printing delivers both branding advantages for our customers, and functional benefits for consumers,” says Jay Billings, vice president, commercial, for Ball’s beverage packaging North & Central America business. “For our customers, Cameo extends the can’s 360-degree billboard to the top of the package, further increasing brand visibility and offering exciting new possibilities for contests, special promotions and limited release packaging. For consumers, Cameo makes searching for your favorite brand easier in coolers and convenience stores, where the top of the can may be the most visible part of the package.”
Cameo will be commercially available in early 2019.
The first impression always counts! When it comes to buying food and beverages an appealing color and appetizing appearance are indispensable. Color not only indicates freshness, quality and a delicious taste. In the age of social media consumers also place high value on vibrant food to make their Instagram and Facebook feeds colorful. Pink burger buns, green popcorn or purple smoothies are only the beginning. At the same time, consumers focus more than ever on healthy nutrition. Additives and E numbers are simply not accepted anymore. EXBERRY® by GNT, one of the global market leaders in Coloring Foods, will be at FoodTech Barcelona from 8 to 11 May with its all-natural colors from fruit and vegetables. At stand 712, the brand’s experts will provide advice, inspiring ideas and support food and beverage manufacturers in fulfilling consumer demands.
“Color is one of, if not the most important buying criterion for food and beverages, today. Manufacturers need to be aware of the latest trends to make their products succeed on the shelf”, says Carla Compte, Country Sales Manager GNT Iberia S.L. “Our market trend analysis shows that 2018 is the year for purple! It is an ideal color shade to attract attention and to deliver inspiring food and beverage that meet the needs of consumers.” The EXBERRY® portfolio offers more than 400 shades of intense and stable colors. They are suitable for all types of applications and meet the highest quality expectations and standards.
EXBERRY® experts will be available at stand 712 to provide insights into recent color trends, advise on the application of Coloring Foods and explain the quick and easy transition process from additives to Coloring Foods. The booth will also demonstrate the concept “from farm to fork” – the complete vertical integration of the EXBERRY® supply chain which guarantees best quality, year-round availability and stable prices. A supermarket area with many applications will further show how they support a clean label. During live demonstrations, visitors will have the opportunity to get a first-hand impression of Coloring Foods and taste trendy purple smoothies.
The world’s largest food and beverage ingredients show announces the winners of its coveted Innovation Awards for 2017.
A true barometer of food and beverage trends, the Fi Europe Innovation Awards honour research teams and product developers for their outstanding innovations and invaluable contributions to the industry. Mirroring the market, protein solutions featured high on the winners’ podium this year.
More hotly contested than ever before, the 2017 Awards were presented at a festive ceremony on 28 November at Messe Frankfurt, Germany. There were ten Fi Europe Innovation Awards categories, plus two Start-up Innovation Challenge categories. A total of 17 companies were shortlisted in the Fi Europe Innovation Awards and a further 10 in the Start-up Innovation Challenge.
The winners of the Fi Europe Innovation Awards 2017 are as follows:
The Sustainability Champion Award went to pioneering oils producer IOI Loders Croklaan for its sustainable and transparent supply chain strategy for palm oil.
The Organic Champion Award was won by herba ingredients, an allergen-free producer of organic rice flour for baby food that is fully traceable, from cultivation to final ingredient.
The Future of Nutrition Award (the only category open to non-Fi Europe exhibitors) was presented to Alberts for its Automated Smoothie Machine, Europe’s first fresh smoothie vending machine – now in use at Carrefour outlets in Belgium.
The Clean Label & Natural Innovation Award went to Ingredion, who convinced the jury with its clean label-compatible functional rice flour for use in soups, sauces and ready meals.
Winner of the Life Stages Innovation Award was Novozymes, a leader in biological solutions, for its Formea® milk proteins – a promising ingredient for infant formulas with a reduced risk of allergic reactions.
The Performance Nutrition Innovation Award went to ARLA Food Ingredients for its taste-neutral whey protein isolate for use in protein-enriched sports drinks that are as crystal-clear as water.
The Growth Categories Innovation Award was won by ERIE Foods International for its low-fat milk protein crisps. Containing 90 percent protein, these can be consumed as they are or used as an ingredient in bars and breakfast cereals.
The Reduction & Reformulation Innovation Award went to DSM for an innovative cheese culture that makes it possible to reduce the fat content of cheese by up to
30 percent and still maintain the texture and mouthfeel of full fat cheese.
For the Expo FoodTec Innovation Award there was no winner, but the company Handary received a high commendation for its biodegradable antimycotic protective film that prevents mould growth in solid, packaged food.
Start-up Innovation Challenge winners
The Best Innovation Award went to Chromologics, a biotech company spun out from the Technical University of Denmark in July this year. Its first product is ChromoRed, a water-soluble, natural red pigment produced from a proprietary non-GMO fungal strain.
The Best Natural Ingredient Award was won by Swiss start-up Alver for Golden ChlorellaTM , a protein-rich, nutrient-dense sustainable micro-algae.
Richard Joyce, Fi Europe Brand Director, and Awards Jury chairman Peter Wennstöm of The Healthy Marketing Team led the celebrations and presented the awards.
Commending the winners for their achievements and successes, Richard Joyce said: “The theme of Fi Europe 2017 is ‘Thought Leadership’, and reflecting this, our Awards winners are concrete proof of how those who are experts in their fields can push boundaries and pave the way for the development of solutions that satisfy consumer demands and drive new trends.”
Peter Wennstöm added his congratulations, saying: “The jury was thoroughly impressed by the diverse ways in which companies are mastering current challenges and trends, such as with all natural and plant-based solutions. The high calibre of the entries as well as the jury members, who had expertise in every field of the industry, are both proof of the quality of the Fi Europe Awards.”
Cott Corporation announced that it has entered into a definitive agreement to sell its traditional beverage manufacturing business (“Cott Beverages”) to Refresco for USD $1.25 billion. The transaction includes Cott’s North America, U.K., and Mexico businesses (excluding the RCI International division and its associated concentrate facility as well as the Aimia Foods division).
For over 60 years Cott Beverages has been a leading manufacturer of a diverse mix of beverages for the retail trade and branded manufacturers and is one of the world’s largest producers of beverages on behalf of retailers, brand owners and distributors, producing multiple types of beverages in a variety of packaging formats and sizes, including carbonated soft drinks, 100 % shelf stable juice and juice-based products, energy drinks, clear, still and sparkling flavored waters, sports drinks, new age beverages, ready-to-drink teas, freezables and ready-to-drink alcoholic beverages.
Cott Beverages generates approximately $1.7 billion in revenues and has a strong and experienced management team with longstanding customer relationships in North America and the United Kingdom. Subsequent to the closing of the transaction, Cott Beverages’ leadership team will report to the Executive Board of Refresco.
The transaction is expected to:
- Improve top-line growth and stability
- Enhance overall gross profit and EBITDA margins
- Significantly reduce net leverage
- Reduce customer concentration
- Reduce commodity exposure
- Shift Cott’s core focus to the growing categories of water, coffee, tea and filtration
The acquisition, which is expected to close in the second half of 2017, is subject to certain closing conditions including regulatory approval, Refresco shareholder approval, and working capital adjustments.
Del Monte Pacific Limited and Fresh Del Monte Produce Inc. announced a series of new joint ventures between the two companies that will result in expanded refrigerated offerings sold across all distribution and sales channels, and a new retail food and beverage concept modeled after an already successful Fresh Del Monte Produce business in the Middle East. These joint ventures will initially focus on the U.S. market with the potential for expansion into other territories where the companies’ businesses complement each other. This will also greatly increase the scale of the Del Monte® brand by expanding into more high-quality, healthy and convenient product options for consumers.
A major joint initiative is the introduction of Del Monte® branded retail outlets, featuring an assortment of nutritious foods and beverages to meet the increasing demands of consumers for healthier food options. The companies also announced that they are collaborating on several product innovations, including a line of chilled juices, new varieties of prepared refrigerated fruit snacks, and guacamole and avocado products.
The collaboration offers the opportunity for each partner to share expertise and optimize economies of scale in product development, operations, sourcing, supply chain, marketing and distribution.
In addition to retail and new product ventures, the companies have also agreed to a long-term mutual supply agreement to accelerate the expansion of Del Monte® product sales in various markets around the world.
