The Supervisory Board of Symrise AG has appointed Walter Ribeiro to the Executive Board with effect from September 15, 2024. Ribeiro will take over the management of the Taste, Nutrition & Health (TN&H) segment, which was previously headed by CEO Dr. Jean-Yves Parisot. At the same time, Dr. Jörn Andreas steps down as a member of the Executive Board of Symrise AG as of September 30, 2024 to pursue his professional career outside Symrise. Until a successor is decided, Dr. Parisot will temporarily lead the Scent & Care (S&C) segment, for which Dr. Andreas was previously responsible.
Michael König, Chairman of the Supervisory Board of Symrise AG: “With Walter Ribeiro, another internationally experienced manager from within the company’s own ranks has been appointed to the Executive Board. As global head of our Food & Beverage division, Walter Ribeiro has played a significant role in Symrise’s successful transformation into a leading provider in the field of nutrition in recent years. With him, the TN&H segment will be in the very best hands.”
At the same time, Dr. Jörn Andreas has decided to leave Symrise on his own request to continue his career outside the company. With his departure, Dr. Jean-Yves Parisot will temporarily take over the management of the Scent & Care segment. The search for a successor for the management of the segment has already been initiated.
Ribeiro (53) comes from Brazil and has lived with his family in Holzminden, the headquarters of Symrise AG, for many years. He has spent almost his entire professional career at Symrise in various management positions in Germany and abroad, including cross-segment management positions. Most recently, Ribeiro was responsible for the global Food & Beverage division in the Taste, Nutrition & Health segment.
Symrise is expanding its traditional citrus taste solution offer with increased sustainable and innovative solutions. Incorporating novel citrus taste ingredients contributes to an increased security of supply that also helps balance price fluctuations. With this, the company is diversifying its offer from other than citrus sources which maintains authentic taste profiles and strengthens its positioning in taste, nutrition, and health solutions.
Consumers are increasingly seeking ways to benefit nature and make a positive impact with their food and beverage choices. As one of the global leaders in taste solutions, Symrise innovates to address fluctuating quality and availabilities.
Innovative technologies for improved sustainable solutions
Symrise leverages technologies for example distillation, extraction, selective enrichment technologies (SET FlavorsTM), industrial and university partnerships, as well as sensory-guided analysis. This continuously evolves and develops its captive ingredients to create more sustainable citrus taste solutions. Also, it significantly contributes to the authentic aroma profile of the final product. Building on its comprehensive expertise in taste, Symrise offers versatile citrus taste solutions and tailors them to suit specific recipes across all applications. They cover beverages, baked goods, confectionery, dairy, and savory dishes.
A solution with versatile benefits
“Our citrus taste solutions offer improved reliability in terms of quality, and availability,” said Richard Hartfall, Citrus Platform Director at Symrise. “We are dedicating ourselves to supporting our customers navigate the challenges of price and supply fluctuations in the citrus market while providing sustainable and high-quality solutions.”
In total, the citrus taste solutions by Symrise offer the following key benefits:
- A significant broader product palette for the industry in addition to traditional citrus ingredients with secure availability.
- The use of Symrise captive ingredients creates a more unique, authentic, and outstanding true to nature taste character.
- Provide a cushion against the volatile fluctuations inherent in agricultural crops
- Solutions offering a longer-term price stability
- Adaptable for a wide range of applications
“In a world where the price and availability of traditional citrus continue to fluctuate, Symrise’s Citrus Taste Solutions offer a practical, sustainable, and economically sound alternative,” Hartfall concludes. “We are dedicating ourselves to support our customers, maintain their competitive edge while contributing to a more sustainable future for the food and beverage industry.”
Nuritas, a global leader in AI-based peptide discovery, announced a strategic collaboration agreement with Givaudan, a global leader in Taste & Wellbeing. Together, the companies aim to revolutionise food system solutions by leveraging AI-discovered peptides found in natural plant resources and advance their shared commitment to improve the lives of people worldwide.
“In forging this groundbreaking collaboration with Givaudan, we were meticulous and intentional in identifying the ideal company to work with,” said Dr. Nora Khaldi, CEO of Nuritas. “We look forward to employing our AI Magnifier technology to identify new, natural peptide solutions that will undoubtedly advance flavor and taste innovations by Givaudan.”
Fabio Campanile, Head of Taste & Wellbeing Science & Technology at Givaudan added, “This collaboration represents a significant step forward in our collective mission to address the desires and expectations of consumers around the world that are constantly changing. We strongly believe that working together with Nuritas will help to advance ingredient innovation in the short term.”
“Nuritas is excited to collaborate with Givaudan on this transformative venture,” “said Neil Foster, Head of Strategic Partnerships at Nuritas. “We look forward to igniting systemic change within this industry with our combined expertise and efforts.”
This announcement underscores the power of collaboration between industry leaders with shared values to positively impact the industry. Collaborative efforts are currently underway with additional details and project updates to be announced at a later date.
Nuritas, a global leader in AI-based peptide discovery, announced a strategic collaboration agreement with Givaudan, a global leader in Taste & Wellbeing. Together, the companies aim to revolutionise food system solutions by leveraging AI-discovered peptides found in natural plant resources and advance their shared commitment to improve the lives of people worldwide.
“In forging this groundbreaking collaboration with Givaudan, we were meticulous and intentional in identifying the ideal company to work with,” said Dr. Nora Khaldi, CEO of Nuritas. “We look forward to employing our AI Magnifier technology to identify new, natural peptide solutions that will undoubtedly advance flavor and taste innovations by Givaudan.”
Fabio Campanile, Head of Taste & Wellbeing Science & Technology at Givaudan added, “This collaboration represents a significant step forward in our collective mission to address the desires and expectations of consumers around the world that are constantly changing. We strongly believe that working together with Nuritas will help to advance ingredient innovation in the short term.”
“Nuritas is excited to collaborate with Givaudan on this transformative venture,” “said Neil Foster, Head of Strategic Partnerships at Nuritas. “We look forward to igniting systemic change within this industry with our combined expertise and efforts.”
This announcement underscores the power of collaboration between industry leaders with shared values to positively impact the industry. Collaborative efforts are currently underway with additional details and project updates to be announced at a later date.
SET Flavors™ by Symrise help create unique taste, nutrition, and health solutions. They use superior separation technologies to access and enrich the characteristics from food essentials or valuable product side streams. The Selective Enrichment Technologies of the SET Flavors™ brand combine efficient processes and advanced technologies that enable Symrise and its partners to capture nature´s complexity, creating both signature and authentic taste profiles.
Consumers today place great focus on sustainability. Caring for planetary health is driving their consumption habits and demands, especially in food and beverages. Avoiding food waste with concepts like ‘reuse, reduce, recycle or re-engineer’ form the dominating trends. At the same time, taste continues to drive their preferences. Important buying criteria for food and beverages include signature, rich taste as well as authentic, natural ingredients. Consequently, food and beverage manufacturers must combine both consumer wishes with great tasting, authentic products while ensuring sustainable development processes.
“Consumers want to know and understand what their food consists of, where the ingredients come from, how they get processed, and how the planet and people throughout the production process benefit,” says Leif Jago, Global Marketing Manager Food & Beverage at Symrise.
Valorisation of natural product side streams for flavour creation
Symrise SET Flavors™ addresses these consumer wishes and matches the future’s ecosystem deployment. It supports the innovation network with strategic partners to source, enrich, decode, and optionally transform nature’s complexity for the creation of taste solutions by using selected natural raw materials.
SET Flavors™ makes natural raw materials accessible with a smart combination of extraction, separation, and concentration technologies. This includes adsorption, nano- and ultra-filtration, fractional distillation, and osmosis based on advanced membrane developments. These technologies enable Symrise to access the enriched and authentic essentials needed to deliver nature´s full complexity in its product solutions.
In addition, SET Flavors™ links closely to the technical research platforms of Symrise: Sensory Guided Analysis, AgroScience, Biotechnology, and Separation Technologies. They combine the objective to identify, enrich and reconstitute side stream materials. This aims at degrading or eliminating undesired odor and taste actives from complex raw materials and enriching the pleasant components of raw materials.
SET Flavors™ covers the utilisation of solid or liquid side streams from the food industry – including pomaces, sift outs, materials from the preservation process, vegetable processing, fermentation, and cell materials. This approach helps Symrise identify value adding components. By using natural conversion processes – such as biotransformation via enzymes or fermentation – SET Flavors™ generates signature profiles for use in beverage and culinary applications, which contribute to culinary complexity and pleasant taste profiles.
Authentic, signature taste for food and beverage manufacturers
“Our new brand SET Flavors™ is championing a dedicated combination of technologies to source, enrich, decode and transform value from nature,” explains Stefan Brennecke, Master Technologist and Head of Separation Science in Research & Technology Food & Beverage at Symrise. “In doing so, it generates a unique value proposition for our products and customers to serve superiority and consumer preferred market products.”
The technologies enable a better use of existing specialties and solutions to achieve a certain taste or aroma effect, including juiciness, masking, complexity, and authenticity. Their deployment enables Symrise to provide uniqueness and added value to its taste solutions, delivering signature food and beverage products for customers. SET Flavors™ deploys various principles of circular economy and contributes to a more sustainable food system by processing materials from side streams.
The SET Flavors™ technologies are established in production or pilot scale. Based on the composition of the new raw materials, the Research & Technology and Production teams use their expertise to modify and optimize processes. Using this as a base, the research platforms are continuously exploring new technological approaches and processes to reduce costs, energy and avoid waste materials.
“As a new brand, SET Flavors™ strongly align with the core competencies of Taste, Nutrition and Health – supporting sustainability as an integral part of our company philosophy,” adds Uwe Schäfer, Director Applied Research in Research & Technology Food & Beverage at Symrise. “With the combination of great, authentic taste and sustainable practices, SET Flavors™ contributes to our approach towards naturalness in the Symrise code of nature™ platform. The brand supports manufacturers to develop unique food and beverage products, while responding to the consumer need for sustainable and planet-friendly consumption.”
Doehler and Ixora’s global partnership is committed to transforming natural taste modulation, broadening Doehler’s capabilities in natural ingredients and integrated solutions, further complemented by an upcoming cutting-edge hub in North Brunswick to accelerate agile flavour innovation and meet the needs of US customers.
Doehler, the global food and beverage ingredient company, has announced a strategic partnership with Ixora Scientific to discover and commercialise natural taste modulators derived from botanicals and cooperate around natural ingredients systems and integrated solutions for the global food and beverage industry.
Ixora Scientific is a San Diego-based start-up focusing on the research and development of novel taste modulators. With a fast-forward approach, within 18 months the Ixora team has developed a strong pipeline of modulators, using plants as starting material. The product portfolio is composed of a sweet taste modulator that strengthens sweet taste intensity, delivering sugar mouthfeel and early onset; outstanding maskers for astringent, bitter, sour, and plant protein off-tastes; and boosters for creaminess, alcohol spiciness, carbonation perception, and vanilla profile. The company is currently focusing on patent applications and regulatory approval.
As part of its commitment to innovation, health wellness, and sustainability, Doehler has established a long-term strategic partnership with Ixora, which will act as its research discovery partner for the next generation of taste modulators. Doehler brings its over 185 years of experience in the ingredients industry and its well-established thought leadership in the German and European flavours market to the US with a modern and visionary approach.
To further extend this partnership, Doehler will soon be inaugurating a technological and cutting-edge new office and lab customer facility in North Brunswick, acting as the Ixora east coast collaboratory hub and focusing on the development and validation of thousand product applications. Dedicated and experienced flavourists will be on hand to help scale up Ixora solutions and work as experts in flavour forensics. The North Brunswick hub will add to the other Doehler locations in the US, Pine Brook (NJ), Cartersville (GA), Chicago (IL), and Los Angeles (CA).
FruitSmartTM showcased two novel fruit beverage concepts at SupplySide West in the US. Created from premium cold-pressed fruit-based ingredients, and blended with botanicals and macronutrients such as protein, they demonstrated how fruit juice is an excellent carrier for both taste and functionality.
Depending on the fruit used, juice can provide a wide range of important nutrients, including antioxidants and polyphenols. FruitSmart’s new beverage concepts illustrate how brands can leverage the natural benefits of high-quality fruit-based drinks as part of a healthy, balanced diet.
Visitors to FruitSmart’s booth at SupplySide West in Las Vegas were able to sample:
- A raspberry protein and fiber drink blending red raspberry, apple, pear, and elderberry juice with pea protein and apple fiber. This creates a great-tasting product that provides satiety, immunity and gut-health benefits, alongside better blood glucose control and optimal fructose absorption in the small intestine.
- A super-fruits beverage – made from dark sweet cherry, blueberry, raspberry, and elderberry juice, with extract of turmeric, ginger, acai and vanilla, it’s rich in both flavour and micronutrients, including antioxidants and polyphenols.
Wayne Lutomski, President of FruitSmart, said: “Our new fruit beverage concepts show how brands can develop exciting products that are a welcome addition to any healthy diet. Yes, it contains sugar, but look at the friends that fruit can bring to the party – polyphenols, antioxidants, vitamins A and C, folate, and essential minerals such as potassium, calcium, iron, magnesium, and sodium. Fruit’s intrinsic health and wellness benefits can be further enhanced by adding other nutrients, such as fiber, protein, and botanicals. And of course it delivers amazing taste!”
About FruitSmartTM
FruitSmart specialises in premium, high-quality, fruit-based juices and ingredients. With roots in the food processing industry that go back to 1982, it has decades of experience. Today it has a 13-acre fruit and vegetable processing plant in Grandview Washington, while its 19-acre Prosser campus includes facilities for dry ingredient processing and freezing. Offering a wide variety of juices, purees, concentrates, essences, fibers, seeds, seed oils and seed powders, FruitSmart takes great pride in developing solutions for manufacturers and using fruit in new and novel ways.
New South African facility will produce sustainable nutrition solutions for consumers across the continent
Kerry, one of the world’s leading taste and nutrition companies, officially opened the largest and most advanced taste manufacturing facility on the African continent. The new EUR 38 m facility is located in KwaZulu-Natal, South Africa, and will produce sustainable nutrition solutions that will be consumed across the African continent.
The new 10,000 m2 facility is one of the company’s most environmentally efficient manufacturing sites with numerous sustainability features including low energy usage equipment, solar power generation to reduce consumption from the local grid, waste heat capture and efficient water capture, reuse and reduction.
Kerry is also expanding its Development and Application Centre in Nairobi, Kenya to further support customers in East Africa and the development of sustainable food processing for the continent.
Symrise AG announced that it has signed a purchase agreement for the acquisition of Giraffe Foods Inc., a Canada based producer of customized sauces, dips, dressings, syrups and beverage concentrates for B2B customers, in the home meal replacement, food service and retail markets. With this transaction, Symrise will take a major step forward in the value chain, providing a wider variety of advanced taste solutions to a larger customer base in North America. This move will drive accelerated growth in the region for Symrise’s Flavor & Nutrition segment. In their fiscal year ended June 2021, Giraffe Foods saw an increase in sales above 25 %, generating revenues of approximately CAD $80 million. The closing of the transaction is expected before the end of 2021. The purchase amount has not been disclosed.
Through this acquisition, Symrise strengthens its market position with a fast-growing customer base in North America and will benefit from Giraffe Foods’ high degree of customer intimacy. Additionally, moving further down the value chain will facilitate access to and further develop new capabilities, including advanced food science and culinary expertise, proprietary recipes as well as new and sustainable packaging formats.
Giraffe Foods Inc. is a leading player in the formulation and manufacturing of custom taste solutions in a wide array of packaging. Based on its advanced R&D and culinary capabilities, customers rely on Giraffe to formulate and produce unique sauces, dressings, syrups, beverage concentrates and more. In addition, customers also value Giraffe for their wide options of packaging and broad range of processing capabilities housed in state-of-the-art facilities. The food service, value added protein and home meal replacement sectors have historically seen strong growth in both North America and Europe.
Symrise will acquire 100 % of Giraffe Foods Inc. from private investment firm Graham Partners and the founding Powell family. Symrise will finance the transaction through a dedicated bank facility. As part of the transaction, Symrise will acquire the existing two production facilities and one warehousing site and integrate the approximately 250 employees of Giraffe Foods.
One of the fastest growing demands relates to better-for-you food and drink products with a natural and balanced level of sweetness. Symrise has done a deep dive into consumption behaviors and focused on revealing the diversity of sensorial preferences. It has conducted studies to guide the development of new taste solutions that meet the latest consumer taste preferences. The resulting solutions balance the taste of a reduced sugar level from cookies to cocktails while keeping a maximum level of indulgence in different ways, for different consumers.
Established and new labelling systems like the UK’s traffic light system or the Nutriscore are helping consumers to navigate their purchase. “The desire for a healthy weight and more natural sweetness in products has led to an increasing number of people looking for sugar-reduced products. These should taste good and, ideally, contain fewer calories,” says Dr. Dariah Lutsch, Sensory & Consumer Insights Research Manager of the Flavor Division at Symrise. “A purchase simulation shows that 75 percent of consumers would choose reduced-sugar versions within nearly all product categories”, adds Lutsch.
This refers to a study on sweet taste perception in Europe, Africa and the Middle East Symrise has recently carried out. It has found that multiple routes exist to reduce the sugar level while at the same time meeting taste preferences.
- Route #1 – tastes as sweet as the full sugar version and 33 % of respondents prefer it.
- Route #2 – tastes similar and less sweet and 20 percent of consumers prefer this route.
- Route #3 – The third group of about 22 % behaves more adventurous. They are looking for a new unique flavor composition and accept a difference in taste compared to the full-sugar version.
Ideal sweetness for soft drinks
With a further study on the ‘Ideal Level of Sweetness’ in 2019 for Cola CSD (carbonated soft drinks) in Germany, Symrise wants to determine the optimal sweetness level with different sugar contents from 106 g/l to 75 g/l sugar. The study re-confirmed the findings and also revealed that consumers perceive a sample with 75 g/l as lacking in sweetness. Knowing that sugar reduction in beverages impacts the overall taste profile and sweet taste dynamics from mouthfeel, Symrise conducted a second study and tried to increase the consumer liking of sugar-reduced products by applying Symrise taste balancing solutions with Symlife®. The team succeeded in dramatically increasing the overall liking of sugar reduced cola versions 85g/l and 75g/l by adding the taste solution of Symrise.
Regardless, which route consumers prefer and which target consumer food manufacturers would like to reach, Symrise supports their customers in reducing calories in a range of beverage products – from ice tea to CSDs – and offers the final taste profile consumers love across all three scenarios.
Symrise AG has opened its state-of-the-art development, application, and sensory laboratories in Dubai. The company has invested about 1 million Euro into the facilities to decode, design, and deliver winning taste solutions for leading food and beverages brands that consumers love. To meet the demands of its partners and to accommodate its growing team, the company recently moved to the iconic Gold Tower Building in the Dubai Multi Commodities Center (DMCC), Dubai’s dedicated hub for global trade, business and specialist industries in JLT. Symrise AG has been operation in the Middle East for many decades leading to the first opening of its first sub-regional offices in Dubai in 2005. Since then, the company has seen double-digit growth year on year with its partners across the Middle East region.
The new sub-regional centre spreads across 10,500 sq ft and occupies the entire lower penthouse level/36th floor of the Gold Tower. The contemporary workspace has been designed in line with the company’s four pillars of sustainability in mind; footprint, innovation, sourcing and care. It is working towards achieving carbon neutral status, to support the Symrise AG global objective of halving its greenhouse gas emissions by 2025 and reaching climate positive operations from 2030 onwards.
The facilities are designed to take customers on a journey, and support the development of consumer-led winning concepts and taste solutions for high-growth categories, beverages, culinary, dairy, snacks, and confectionery.
The premises will allow the company to support diverse working styles and is split into a variety of working and meeting areas, for Symrise Middle East’s expanding cross-functional teams to interact and collaborate in a bright, modern, and dynamic working environment. The dedicated application and sensory laboratories will help the teams – from marketing, sensory and consumer insights to regulatory, technical, and commercial to continue achieving in the field of flavour and nutrition evaluation.
The sensory booths, where panellists taste, evaluate, and describe flavours in application, features state of the art equipment and programs that help design solutions meeting customers’ expectations.
Commenting on the move, Dirk Bennwitz, President Flavour Europe, Africa & Middle East, said: “We feel very excited to embark on the next phase of our business growth through our new sub regional center. This will help us further consolidate our strong foothold in the Middle East & Africa sub region. Our investment in the new hub, our human resources, and the ultramodern creation, development and application facilities will allow us to identify and decipher game-changing industry trends and deliver innovation to our customers across strategic categories and the future of food segments: functional beverages and plant protein.”
Kerry, one of the world’s leading taste and nutrition companies, has announced the opening of its new taste facility in Latin America, which will serve mainly Mexico, Central America, the Caribbean, and the Andean region.
Located in Irapuato, Mexico, the new state-of-the-art facility will significantly increase Kerry’s capacity in the region and further support customers in delivering local and sustainable taste solutions.
This new site expands Kerry’s offerings across a number of food and beverage categories, including refreshing and alcoholic beverages, snacks, meat, dairy and bakery. It will also play an important role in enabling Kerry’s ambition to bring sustainable nutrition solutions to more than two billion people by 2030 around the globe. Aligned with the company’s commitments under its Beyond the Horizon strategy, the facility incorporates world leading processes and technologies that will support the company’s environmental goals. These capabilities, combined with expertise across sustainable innovation, marketing insights, research, development and applications, and sensory science, will enable Kerry to co-create with customers, exciting products that will be consumed across the region.
“COVID-19 has impacted consumer behaviour and taste preferences across Latin America, and companies need to be in a position to understand and respond to these evolving dynamics. This new taste facility allows us to deliver on consumer demands across the region and we look forward to working with customers to bring innovative taste solutions to satisfy consumer needs and create a world of sustainable nutrition,” said Marcelo Marques, President and CEO of Kerry Latin America.
Commenting on the announcement, Edson Cortes, Taste Lead for Kerry Latin America, added: “Mexico boasts 35% of the taste market in the Latin America region and presents solid opportunities for growth and innovation. With sustainability at the core of our Taste portfolio, this site will also enable us to deliver tailored solutions for customers in the regions. This important investment positions Kerry as the leader in the flavours market in Latin America as we seek to consolidate our position in the market and deliver great taste solutions with our customers.”
About Kerry
Kerry, one of the world’s leading taste and nutrition companies, provides sustainable nutrition solutions for the food, beverage and pharmaceutical industries. Every day over one billion people around the world enjoy food and beverages containing Kerry’s taste and nutrition solutions. The company has offices in 31 countries, 149 manufacturing facilities and employs 26,000 people globally, including over 1,000 food scientists. We aim to be our customers’ most valued partner by delivering food and beverage products that meet their consumers’ individual taste, nutrition and wellness preferences, while enhancing their lives and contributing to a more sustainable world.
Firmenich, the world’s largest privately-owned Perfume and Taste company, is proud to announce the opening of its new biotechnology and naturals pilot plant and laboratory in Geneva. Benefiting from the latest digital technology, the facility opens a new era for the development of ingredients and clean label solutions by providing faster speed-to-market and greater flexibility for customer collaboration. Integrated into the Group’s flagship ingredients production site at La Plaine, Geneva, the facility operates to the highest safety and environmental standards, reducing waste and energy consumption.
“With our new biotechnology pilot plant closely connected with the ingredients production site, Firmenich provides integrated biotech development all the way down to the finished product, without any gaps,” said Genevieve Berger, Chief Research Officer, Firmenich. “Opening a new era in ingredients creation, our pilot plant and laboratory harnesses new technologies to improve clean label solutions, while the latest digital innovation maximizes efficiency.”
“Our new pilot plant provides greater flexibility to respond to customer needs in product development,” said Sarah Reisinger, Senior Vice President Research Operations, Firmenich. “Capable of handling multiple projects simultaneously, it also enables small scale production of trial batches for formulation or testing and regulatory validation.”
Operational this month, the pilot plant at La Plaine is a cornerstone for new ingredients for both perfumery and flavors, enabling the development of the most efficient and high-quality production processes through biotechnology or natural extraction. Harnessing digital technology for increased automation, the pilot plant is able to move from single to continuous batch process, increasing efficiency, speed and reducing the use of raw materials.
In keeping with Firmenich’s recognized track record in sustainability, the new pilot plant benefits from efficient bioreactors, which minimizes both the amount of waste produced and energy consumed.
Upcycling an existing building at the Firmenich site in La Plaine, the new facility benefit from full synergies with the ingredients production plant. State of the art safety and environmental features were also designed into the new pilot plant and laboratory.
Pulsed Electric Field (PEF) is a continuous process that inactivates microorganisms at low temperatures. PEF application enables an extended shelf life whilst retaining the taste, colour and nutritional value of the freshly squeezed raw product.
Elea PEF is a cost-effective solution with efficient energy consumption that brings new opportunities for product and production, i.e. the option to fill glass bottles. Elea PEF Advantage Pipe systems have processing capacities from 50L up to 10,000L per hour. The systems are easy to integrate and enable a continuous production process with small footprint.
The Elea Managing Director Stefan Töpfl, R&D Manager Claudia Siemer and scientific engineer Julian Witt will guide the attendee through how PEF works, perform a live demonstration on juice and will discuss product and process benefits firsthand. A Q&A session will allow addressing any open questions and one-to-one sessions with the experts can be booked for after the webinar.
Sign up for Tuesday, the 9th June at 1:00 pm CEST: www.elea-technology.com
Sensient Flavors presents its 2019-2020 ‘Trends to Taste’ report
Sensient Flavours presents a new collection of ‘Trends to Taste’ flavours. The range of six state-of-the-art flavours is based on the company’s latest insights into consumer interpretations of the past, present and future. The flavours not only give final applications a new aromatic kick; but also inspire insight and achievable innovations that can help narrow the gap between a brand and its consumers.
Where does the story of your product belong – the past, present or future? By addressing this question, Sensient Flavors is offering food and drink manufacturers the latest insights into consumer attitudes. Published annually, the ‘Trends to Taste’ forecast encompasses the company’s syndicated research and horizon-scanning capabilities in pursuit of one clear goal ̶ capturing the latest consumer trends and transferring them into a flavoursome, aromatic language.
Its team of flavourists has examined current consumer perception of past, present and future times. For each dimension, they identified both positive and negative feelings, which are strong drivers of consumer behaviour. By turning these insights into a flavour collection, the company has created six avant-garde offerings that mirror specific consumer attitudes to each time dimension, and help drive stronger product performance in the marketplace.
Engaging the past
While some of us associate the past with positive feelings of nostalgia, stability and comfort, others use yesteryear to make changes to their future. To reflect the emotions of the former, Sensient Flavors has developed a new variation of Poudre Douce – a warm and comforting medieval spice blend for use in various foods from roasted meats to bakery items. By contrast, Romeu e Julieta ̶ a flavour combination of traditional tropical fruity guava paste and subtly sweet cheese ̶ was designed to create both a new sensory experience, as well as acknowledge the feelings of the latter group of consumers.
Controlling the present
More and more people consider the modern world to be immersive – an interactive experience to be explored. For these shoppers, the flavour expert presents the aroma of Timut Peppercorn – a plant highly appreciated by Himalayan natives for its versatile properties. Characterized by peppery notes in combination with zesty fruit aromas, it helps create tailored products that tap into interactive indulgence.
However, there are also an increasing number of people who are rather overwhelmed by today’s multi-sensorial stimulation. For this group, Chocolate Toadstool with deep earthy umami and decadent chocolate notes helps create authentic products to satisfy a taste for diversion and escapism.
Imagining the future
Today, future visions of a near-perfect society sit alongside dystopian predictions that necessitate a return to a simpler existence, and regionally focused eating. In addressing the utopian idea, Sensient Flavours embraces the ancient description of utopia as a land of “milk and honey”, where honey means the sweetness of dates. Against this backdrop, the manufacturer presents Silan – a harmonic combination of brown dates with a slight bitter edge tempered with creaminess.
Acknowledging the dystopian vision, the flavour company presents Fermented Yaupon, reminiscent of roasted tea enhanced with floral notes. As North America’s only caffeine-containing plant, Yaupon promises a natural caffeine buzz and, thanks to fermentation – an age-old process used in the preservation of food and beverages – this offering also has a slightly sour edge.
In line with the guiding principle “Turning the best out of nature into Multi-Sensory & Nutritional Excellence”, Doehler will present pioneering ingredients, ingredient systems and integrated solutions which reflect the core topics of naturalness, plant-based nutrition, Nutritional Excellence and Multi-Sensory Experiences® to visitors at the SIAL trade show, held from 21 to 25 October.
Unique taste explosions in beverages
Doehler will present inspiring product ideas for beverages based on the best and natural ingredients for unmistakable taste experiences. Smoothies have been innovation drivers in the beverage aisle for many years. But they are no longer only about puréed fruit. The new generation of smoothies offers a lot more than just pure nutrients, with their sensory properties also part of the impressive package! Tropical fruits, such as goldenberry and guava, add a fresh and fruity taste, chia and flax seeds create an extra-crunchy mouthfeel, while turmeric provides a highly natural shiny colour. That makes the “superfood smoothies” a real highlight in the beverage aisle and a unique indulgence for all the senses!
Through years of experience, comprehensive industry expertise and global networking, Doehler develops customised concepts for the different consumer target groups. At SIAL, Doehler presents its extensive portfolio of Adult Soft Drinks which are specifically tailored to the consumer requirements of the 25+ age group. The innovative Brewed Sodas or Kombucha impress thanks to their reduced sweetness and extraordinary flavours.
Healthy nutritional value through the power of nature
Less sugar – same full taste. Foods and beverages with optimised nutritional value that are exactly in line with a modern, healthy lifestyle are what many consumers want. Doehler will present new beverage concepts at SIAL featuring healthy added value and fewer calories and ranging from innovative energy drinks to premium reduced-sugar lemonades and reduced-calorie fruit and vegetable juices. The company will also introduce its new range of MultiSense® Flavours in addition to numerous sweetening solutions that enable the reduction of sugar content by up to 100%. The MultiSense® Flavours range can be used to achieve significant sugar reduction without having to use sweeteners or to significantly improve the taste and mouthfeel of reduced-sugar products. MultiSense® Flavours create a balanced overall impression for soft drinks and dairy-based beverages and are therefore perfect for a broad range of innovative products.
Botanical diversity – Doehler offers its customers a comprehensive portfolio of high-quality botanical plant extracts and full spectrum powders which provide health-promoting additional benefits, unlock unique taste experiences and are 100% natural. The portfolio includes, among other things, African extracts from baobab, moringa leaves and honeybush. The high-quality extracts impress thanks to a naturally fresh taste, and also provide inspiration for healthy and trendy product positionings. Thanks to state-of-the art processing technology, it is possible to use botanic ingredients in a wide range of applications, from clear, near-water beverages, such as Aqua Plus, up to full-bodied yoghurts or food products, such as cereal bars.
Doehler also offers plant-based proteins, such as pea and rice protein blends, that supply the body with all the essential amino acids it needs, and taste good, too. Thanks to the use of proteins from high-quality raw materials, supported by natural flavour compositions, the end products – from cereal bars to snack drinks – are characterised by outstanding multi-sensory properties.
Plant-Based Nutrition
Be it on health grounds or due to particular beliefs, more and more people are cutting out animal products and choosing a purely plant-based diet. Whereas just a few years ago, plant-based alternatives were the preserve of select specialist shops, they are now a staple found in almost any supermarket.
Based on Doehler’s broad portfolio on plant-based ingredients such as protein, fruit and vegetable ingredients, or dairy-free ingredients from oats, almonds, rice or coconut, the company creates numerous inspiring product concepts that reflect current lifestyles and the spirit of the times. Delicious plant-based desserts with fresh fruit preparations and flavours ranging from apple, pineapple, blueberry or mango that provide a delicious plant-based alternative to traditional yoghurts or creamy plant-based ice cream based on coconut with the subtle taste of turmeric. The new generation of plant-based drinks also create new and exciting taste experiences based on dairy-free ingredients, such as delicious cold brew coffee drinks with plant-based proteins, or fruity rice drinks with exotic tastes.
Hall 5a, Stand H218
International Flavors & Fragrances Inc. announced it has completed its acquisition of Frutarom.
The new IFF is a global leader in taste, scent and nutrition:
- Creates a differentiated portfolio with an increased focus on naturals and health and wellness as well as more comprehensive solutions.
- Provides opportunities to expand into attractive and fast-growing categories, such as savory solutions, natural colors, natural food protection and health ingredients
- Broadens complementary and growing customer base, including enhanced exposure to the fast-growing small- and mid-sized customers, such as private label
- Establishes enhanced platform to deliver sustainable, profitable growth
- Provides strong value creation opportunities to maximize shareholder value – including cross-selling benefits as well as cost synergies
“The coming together of IFF and Frutarom is a momentous achievement. We are excited to be moving forward as one company and pursuing new opportunities that benefit all our stakeholders around the globe,” said IFF Chairman and CEO, Andreas Fibig. “Over the past several months, our integration planning teams have been working to ensure that we capture the best of both companies and create a seamless and efficient transition to achieve both our operational and financial targets for this combination. Today, we are celebrating the creation of a new IFF with even greater aspirations as a leader in taste, scent and nutrition. On behalf of everyone at IFF, we welcome Frutarom and its talented team, and look forward to working closely with all employees to continue to deliver winning products to our customers and maximizing long-term value for our shareholders.”
IFF anticipates the combination with Frutarom will translate into accelerated financial performance, with robust top and bottom-line growth. The Company expects to generate an average sales growth of 5 – 7 %, and 10 % adjusted cash EPS growth, on a currency neutral and pro-forma basis, over the 2019 to 2021 period. IFF also believes it will realize $145 million in cost synergies by rationalizing procurement, optimizing global footprint and streamlining overhead expenses by the third full year after the completion of the merger. The Company will be prioritizing repayment of debt and anticipates to be less than 3X net debt to EBITDA in 18 – 24 months to retain its investment grade rating.
As previously announced, holders of Frutarom ordinary shares are entitled to receive $71.19 in cash and 0.249 of a share of IFF common stock for each Frutarom ordinary share they owned. Frutarom shareholders will also receive a special dividend, on a per share basis, equal to 0.249 of the per share value of IFF dividends with a record date between May 7 and October 4, 2018. The combined company will be headquartered in New York City and will maintain a presence in Israel.
Exciting formulations to deliver nutraceuticals naturally
Frutarom BU Health is pleased to announce the launch of “Frutaceuticals”TM, a new fruit-based delivery system combining great flavor enhanced with the benefits of Frutarom’s-branded health ingredients. The fruit-based supplements had its premiere at SupplySide West, Las Vegas, on September 28-29.
The new nutrition delivery concept is based on URC® (Ultra Rapid Concentration) technology from Taura Natural Ingredients Ltd. (a Frutarom company) and Frutarom’s extensive expertise in bringing together taste and health to create a new form of supplement snack that will appeal to consumers suffering from “pill fatigue.”
According to New Hope Network, there is a growing trend in the US for new delivery systems for healthful ingredients. In the US, two-thirds of gummies (which began as a candy format) sold are as supplements taken by adults who do not want pills or capsules. Pill and capsule alternatives, such as chewables, gummies, liquids, or powders accounted for $13.3 billion (34 %) of the $38.8 billion supplement industry in 2015.
“While gummies are popular, they can be perceived as unhealthful sometimes because of added sugar and gelatin,” says Maider Gutierrez, Director of Marketing for Frutarom Health. “These real fruit pieces allow manufacturers to maintain cleaner labels by using simple ingredients that consumers trust. The new supplement snacks contain branded ingredients, including Neuravena®, AB-Fortis®, and Portusana®.
“Frutaceuticals” is made from real fruit and designed to deliver the taste, texture and goodness of true-fruit chews. “The fruit pieces, flakes, shapes, and pastes are produced using Taura’s URC process to quickly evaporate moisture from heat-sensitive fruits and maintain the raw material’s integrity,” says Peter Dehasque, CEO of Taura. “The fully automated system creates stable products that do not need added sugar, bulking materials, or preservatives.”
Technomic’s Away-From-Home Beverage Study evaluates growth trends and future implications
Findings from Technomic Inc.’s 2017 Away-From-Home Beverage Study indicate that nonalcohol beverages are a large and growing part of the foodservice industry. From staples like soft drinks, teas, coffees and juices to emerging categories like cold-brew coffee, energy drinks and enhanced waters, hot and cold beverages accounted for over $181 billion in annual sales and totaled over 113 billion servings in 2016. Although soda and regular coffee continue to drive beverage volume overall, formats like specialty coffee (hot and iced), bottled water and energy drinks are expected to continue their already rapid growth in the next three to five years.
“Beverages account for $1 out of every $5 consumers spend away from home,” said David Henkes, senior principal at Technomic. “They are a critical part of the overall experience and, because of their central importance, it’s absolutely crucial for restaurant operators and their suppliers to understand how innovation impacts consumer satisfaction.” Adds Patrick Egan, manager of research and insights, “flavored waters, plant-based milks, cold-brew coffee, aguas frescas and fresh-pressed juices are some of the categories taking advantage of modern consumer beverage preferences.”
While key attributes like taste and refreshment still dominate the consumer mindset, there is an increased emphasis on beverage health and functionality due to demographic (i.e., generational, ethic) and regulatory (e.g., regional soda taxes, mandatory calorie labeling) shifts. No longer are consumers simply looking for a convenient meal compliment; rather, they are coming to foodservice operations seeking fulfillment of diverse beverage occasions like snacks, pick-me-ups or meal replacements. As such, manufacturers and operators need to come prepared with multifunctional items that can serve a variety of dayparts.
Additional key takeaways from the report include:
- Diet beverages sweetened with zero-calorie sugar substitutes (e.g., aspartame) are no longer perceived to be healthy. Other, more natural sweeteners such as agave, Stevia and honey are among the better-for-you sweeteners capturing increased consumer and operator attention.
- While brand-name beverages are still critical to consumers – over 50 % consider brand name either somewhat or very important – younger generations tend to downplay brand importance relative to older generations.
- Pricing and taste remain the top two attributes operators emphasize when sourcing their beverage products.
Insights were collected from more than 800 foodservice operators and more than 3,000 consumers through comprehensive surveys, in-depth interviews and interactive discussion boards, with supplemental findings from Technomic’s exclusive Digital Resource Library and MenuMonitor tools.
