Treatt announced the appointment of David Shannon as Group Chief Executive Officer and a Director effective on 3rd June 2024.
David joins Treatt from Croda International Plc where he has held several senior roles, recently as President of Consumer Care and an Executive Committee member. He has extensive experience in selling specialty ingredients in the B2B environment for the Flavour and Fragrance, Personal Care, Pharmaceutical, and Agricultural industries worldwide.
David has a proven track record of sustainably growing businesses in dynamic markets. He has spent 13 years in various roles in the USA, a key market for Treatt, and has recently overseen a new manufacturing project in China. David’s experience includes global business management, setting and delivering strategy, optimising science and innovation to drive revenue growth, identifying new ways to maximise revenue and attracting, retaining, and developing employees. He has a degree in chemistry from Edinburgh University.
Treatt, the manufacturer and supplier of a diverse and sustainable portfolio of natural extracts and ingredients for the beverage, flavour and fragrance industries, announces that Daemmon Reeve has informed the Board of his intention to retire from his role as Chief Executive Officer and as a director of the Company.
Daemmon’s retirement comes after 32 years with Treatt, the last 11 years as CEO. He has agreed with the Board that he will step down from his role on 31 December 2023 and will step down immediately from Treatt’s Nomination Committee.
The Board regularly reviews succession planning and has begun the process to appoint a new CEO.
Until a new CEO is appointed, Ryan Govender, the Company’s Chief Financial Officer, will be appointed as Interim CEO from 1 January 2024. Building on his international and diverse experience from his previous roles, most recently within Associated British Foods, Ryan has a strong understanding of the business and has played a key role as part of the Treatt team in formulating an ambitious strategy for the future of the business.
Reducing sugar levels in everything from carbonated soft drinks and seltzers to dairy shakes has never been a higher priority for beverage brands and their suppliers globally.
Treatt’s sugar reduction capabilities are growing with the introduction of its new Brix Booster products.
The range extension follows the success of the first Brix Booster, and is in response to increasing consumer demand for authentic, sugar-like flavours which meet healthier living needs without compromising on taste.
The expanded range offers unique blends of all natural sweet ingredients, essences and aromas that do not add calories to finished beverages, delivering everything from subtle sugar cane notes, through to bold sugar profiles with rich molasses nuances.
Brix boosting benefits
- Increases sweetness perception
- Improves mouthfeel
- Improves authentic sugar profile when formulating with high intensity sweeteners (HIS)
- Lifts overall flavour profile of beverage
The Brix Boosters increase the perception of sweetness within a beverage while improving mouthfeel adding a more authentic sugar like profile. Because they contain the volatile aromas from natural sweet foodstuffs that have been specifically selected, they slot into a beverage formulation without disrupting the overall profile.
Rosie Travers, Health & Wellness Category Manager at Treatt comments: “Our Brix Boosters can be used as a sugar flavour ingredient in sugar free, low and reduced sugar formulations, or in conjunction with natural or synthetic high intensity sweeteners. This natural flavour provides an authentic sucrose impression to the sweetness profile. We have seen success across a wide range of applications in both alcoholic and non-alcoholic beverages. They deliver a sugar-like taste, rounded sweetness, improved mouthfeel, and lasting sugar flavour that works harmoniously within the flavour profile of the beverage.”
Introducing the range: 3 sugar taste profiles for any application
Brix Booster 9884 has a mild sugar flavour profile, reminiscent of unrefined sugar or sugar cane. Works well with flavoured waters, lemonade, citrus and berry flavour beverage applications.
Brix Booster 9885 has a rich sugar flavour profile, reminiscent of light brown sugar. Works well with orangeade, cola, tonic, tropical and berry flavour beverage applications.
Brix Booster 9886 delivers a bold sugar flavour profile, reminiscent of brown sugar with notes of dried fruits and molasses. Works well with iced tea, coffee, cola, ginger beer, brown and robust flavour beverage applications.
In times of instability, crisis and major global events, how do we make sense of trends which are likely to influence the beverage market?
While it is too early to predict the full impact of the conflict in Ukraine, when considering the trends within the beverage industry, it is important to take the macro drivers influencing the global economy into consideration.
Even before the latest current events, the global economy continues to be in a state of flux with recovery moving at varying speeds across regions and nations because of the pandemic.
In a report published in 2021, PwC reported that by the end of 2021, early 2022, they expect the global economy to revert to its pre-pandemic level of output. Noting however, that the recovery will be uneven across sectors, countries, and income levels.
As 2022 gets well underway, and the world pivots from pandemic to recovery, consumer behaviour and purchasing power remain highly dependent on economic realities, and perhaps now more than ever, understanding some of the key factors impacting the economic landscape is crucial for business strategy.
In its report „5 economic factors influencing the global beverage market“ Treatt takes a closer look at:
- Economic recovery post Covid-19
- Public debt levels
- Globalisation
- Higher value-add activities
- Generation Z
Please download the full report as pdf-file under: www.treatt.com
Purpose built and designed with significantly more capacity, efficiency and data harvesting to drive growth
Treatt, an ingredients manufacturer and solutions provider to the global flavour, fragrance and consumer goods markets, has partnered with Siemens Digital Industries (DI) to build a world class digital manufacturing facility at its £41m new global headquarters.
Treatt’s purpose-built site in Bury St Edmunds replaces the existing complex in the town which has served as the company’s headquarters since 1971.
The new facility will bring together, under one roof, over 200 people in its science led distillation, manufacturing, logistics, technical and office-based functions in a once in a generation relocation upgrade to provide the scalable platform for further growth.
The factory will be controlled by Siemens SIMATIC PCS 7 system which will offer Treatt more data, flexibility, scalability, availability, safety, and security in its production process.
Crucially it will automate its entire production process, enabling Treatt to increase efficiency and productivity, consistency, reliability, throughput, and repeatability.
The new factory is built and designed to have significantly more operational capacity in an optimally designed production space.
Mark Higham, General Manager, Process Automation, Siemens DI, said, “It is important for us to work very closely with Treatt to ensure we deliver the best solutions for their new headquarters.”
Siemens SIMATIC PCS 7 distributed control system is a flexible and scalable platform which addresses the wide-ranging needs of the process industries. It has an open system architecture covering the entire production process ensuring the efficient interaction of all automation components in the factory.
Higham added, “Considering that Treatt is bringing all its functions of distillation, manufacturing and logistics operations under one roof then SIMATIC PCS 7 was a perfect fit.”
Some of the features of SIMATIC PCS 7 are its consistent approach to data management, the application of global standards, powerful and compact hardware and proven software libraries. These common features minimise the engineering overheads, reduce costs, shorten time to market and increase the flexibility of the plant.
Daemmon Reeve, Group CEO of Treatt said “As a science led innovator of ingredients designed to enable our customers to differentiate in the marketplace, we are excited to work with Siemens to drive a wide range of benefits into our world class manufacturing business.”
“Treatt sources a wide range of natural raw materials from supply partners around the world. As expected, nature provides variation in flavour profile from season to season and our job is to ensure consistency in the wide-ranging extracts we create for customers through complex distillation and extraction processes, so their beverages have the critical consistency in flavour profile.”
Treatt has a bespoke and dedicated analysis system which is now aligned and fully integrated with the Siemens SIMATIC PCS 7 system to capture the results and data for future use as the company drives into further areas of digitalisation for the business.
In addition, Siemens has won a three-year service contract to support the new production facility.
Bruce Sinclair, Engineering & Site Services Manager, Treatt commented “The three-year service support contract is necessary as our operations team will be reliant on the new control systems for increased and efficient productivity. It is essential for us that maintenance of the new systems remain at a high standard set by the suppliers of the technology for longevity and competence.”
Siemens has already begun providing support with upskilling Treatt’s employees to use the new systems and their instrumentation engineer has completed a two-week training course at a Siemens site.
“Moving to the new site will be beneficial for our operation and our customers will see very clearly how our science led, customer partnership model is transforming Treatt into a crucial partner for those customers wanting true authenticity in natural extracts to enable them to win, that is what motivates us” says Reeve.
Higham, added, “I am delighted that our projects team are partnering with Treatt to deliver this advanced control system which will provide the backbone for their production processes and support their digitalisation journey.
“With digitalisation, we help manufacturers become more agile, and provide tools for reducing operations costs whilst increasing efficiency and reducing time to market. In addition, our fully integrated safety and security concepts ascertain a safe production environment for employees and the facilities where they are deployed.”
Siemens has teamed up with a fully certified Process Instrumentation Approved Partner for the deployment of the full range of its instrumentation portfolio across all lines of production at the plant.
Jon Tayler, Director at Process Instrument Sales Ltd, commented: “Our strategy for Treatt was to provide a technically correct and commercially effective solution for the instrumentation requirements of the demanding process systems, whilst ensuring efficiencies, safe working practices and environmental criteria.
“Our long-standing relationship with Treatt, as their approved partner, meant that we are able to be an essential element of the Total Integrated Solution that Siemens promotes for seamless process control and monitoring, which is what the engineering team at Treatt have set out to achieve.”
As well as its UK operation Treatt has a manufacturing site in the USA and a sales office in China, with a network of agents throughout the world.
The ready-to-drink cold brew coffee boom continues in 2020, proving its longevity as a category in the face of the global pandemic.
According to Allegra World Coffee Portal, cold-brew coffee generated $10.4bn US sales in 2019, achieving an exceptional 7.3 % growth. As opportunistic brands jostled for position in the chilled aisles in supermarkets around the world, innovation in the category was key to capture consumer attention.
Plant-based innovation
The rise in veganism is making its mark in the RTD coffee market and we are seeing many brands introduce plant-based beverages to their portfolios alongside traditional dairy offerings. Health-conscious consumers are looking to improve their lifestyle and plant-based RTD lattes that use almond, oat, hazelnut, rice, and coconut milks are proving increasingly popular. In fact, the global demand for dairy alternatives is estimated to be over $25.5bn by the end of 2028.
With a clean and sophisticated flavour profile, plant-based RTD coffee is also reaching new audiences who are looking to dabble in a dairy-free lifestyle without committing full time.
Nitro coffee
If you add nitrogen to a cold-brew coffee, you’re rewarded with nitro coffee. Previously considered niche, nitro coffee had made its way into the mainstream as shoppers look to treat themselves to more luxurious beverages. This premium RTD offering is popular with consumers due to its creamy mouthfeel, high caffeine content and sweet flavour.
Nitro coffee is brewed, put in a keg, and then infused with nitrogen before being sold in cans in supermarkets in a variety of flavours, including caramel and vanilla.
Single-origin
Tapping into the provenance trend, coffee drinkers around the world are seeking our RTD coffee that has a distinct flavour profile from coffee beans connected to a single country, region, producer or even farm. This trend is changing how roasters use extracts in RTD coffees as consumers opt for lighter roasts with distinctive characteristics, sourced from specific areas of the world.
Hard RTD coffee
Like hard seltzers, hard RTD coffee offers a healthier, low calorie alternative to other alcoholic beverages on the market. These flavoured beverages marry up two of the fastest growing beverage trends in 2020, adding sugar fermented alcohol (used in hard seltzers) to RTD coffee. Hard RTD coffees are often combined with milk and flavours such as salted caramel and chocolate, to give a creamy, sweet flavour.
Functional energy drinks
Brands are repositioning RTD coffees as the beverage of choice for health-conscious shoppers who need an energy boost, dubbing them as functional energy drinks. As consumers look to switch out traditional sugar laden energy drinks for healthier energy drinks, that give them their much-needed pick me up without the white stuff, Treatt expect to see more low-calorie RTD coffees with natural flavourings and vitamins hit the market.
There’s a good reason why this trend is growing; functional energy drinks that use natural and organic ingredients are on the up, with Grandview Market Research predicting sales to reach $32 billion by 2025, which accounts for nearly 40 % of the US market.
Caffeinated fruit juice
An exciting innovation being seen in North America is caffeinated fruit juice, where fruit juice is infused with cold brew coffee. This is another arm of the functional energy drink category, tapping into the demand from health-conscious consumers. The beverages can deliver multiple benefits, including antioxidants, vitamin C, vitamin B and a wake-up kick from the caffeination. Juice flavours seen enjoying the buzz include cranberry, guava, and citrus.
References
Source: Treatt
The iGeneration (also known as Gen Z) is the name given to people born between 1995-2007, following Generation Y. The “i” represents the technology that this generation has grown up with, for example, iPhone, iPod, Wii and iTunes.
Digital Dilemma
The iGeneration are known to consume large amounts of media on a daily basis, averaging between six and nine hours. They use social media such as Facebook, Twitter, YouTube, Instagram, Pinterest and Snapchat as information sources and a way to connect with brands.
Growing Purchasing Power
As this generation graduate from school and college, they begin to have a growing purchasing power, and by 2020, they will account for 40 percent of the consumer market. Influenced by their level of control, identities and globalization, these behaviours and characteristics are shaping the beverage industry, as they look for products to improve their physical and emotional health, as well as helping the environment.
Teetotalism
This digitally-connected generation are more concerned over safety, taking fewer risks and drinking less alcohol than former generations. In comparison to previous generations, the iGeneration have become conscious of what they put in their bodies. This is driving the explosion of variety in low alcohol or no alcohol alternatives on the supermarket shelves.
This is driving the explosion of variety in low alcohol or no alcohol beverages on the supermarket shelves, driving the desire for more sophisticated drinks. Mocktails are becoming more inventive with savoury and spicy notes, appealing to the iGeneration’s broad and adventurous palates. The iGeneration are one of the most ethnically diverse groups and therefore more receptive to ethnic flavours, driving an appeal towards botanical-infused drinks.
Better-for-you
This generation have been educated to make healthier choices, particularly around ever-growing concerns over the consumption of sugar. With CSD’s in decline, bottled and flavoured water has noticeably increased as a replacement, along with cold brew coffees and teas, with more innovative flavours and ingredients.
Transparency is also valued, leading to a higher number of clean label claims. According to Global Data’s study in 2018, 42 % of iGeneration “are often or always influenced by how ethical, environmentally friendly, or socially responsible a product is in the following sectors” in comparison to only 28 % from the silent generation.
Healthy Grab-and-Go
The iGeneration are revolutionising the eating experience. Convenience has become key to meet on-the-go lifestyles and creating grab-and-go convenience opportunities for not just meals, but snacks and beverages. As told by Global Data, “Gen Z and Millennials are most likely to use out-of-home services on a regular basis compared with older age cohorts.” They often prefer to stay at home and use technology to get a food delivery.
According to a study by the International Foodservice Manufacturers Association (IFMA) and the Centre for Generational Kinetics, 24 % of the iGeneration order a takeout three or four times in a typical week, exceeding any other generation. It is worth noting that these deliveries are mostly healthy in order to keep up to go with their on-the-go lifestyles. As told by Tufts Nutrition, 41 % of Gen Z say they would spend more on foods they perceive as healthier, in comparison to only 32 % of millennials and around 21 % of baby boomers.
Source Treatt: www.treatt.com
