Tag Archives: ingredient

Bell Food Group will acquire the Swiss sandwich business Aryzta | 2021-04-02 | Instant News


BASEL, SWISS – Bell Food Group, through its subsidiary Hilcona AG, has reached an agreement to acquire Aryzta AG’s sandwich business in Switzerland. The financial terms of the transaction were not disclosed.

Bell Food Group said the transaction will expand Hilcona’s market position in a growing area of ​​sandwiches that are freshly prepared daily.

As part of the transaction, Bell Food Group will acquire Aryzta’s sandwich production plant in Schlieren, Switzerland, as well as 25 employees working at the site.

Aryzta’s assets will be combined with Hilcona’s 500 employees at its production plant in Orbe, Switzerland, “in response to increased demand for a wide variety of craft sandwiches, which are freshly prepared every day,” said Bell Food Group.

“Freshly baked bread and high-quality ingredients are still the most important recipe for success,” said Lorenz Wyss, chief executive of the Bell Food Group. “With proximity to customers, innovation and quality of traditional factories, we will stand out from our competitors in the growing market for fresh produce.”

Bell Food Group is one of Europe’s leading meat processors and practical food specialists. Its product range includes meat, poultry, charcuterie, seafood and convenience products as well as vegetarian. Brands include Bell, Eisberg, Hilcona and Hügli. Its customers include retail trade as well as the food service sector and the food processing industry.

The sale of the fresh sandwich business is another step in Aryzta’s strategy to simplify his business. The company in mid-March agreed to sell its North American pastry business to private equity firm Lindsay Goldberg for $ 850 million.

Aryzta North America provides bakeries, sweet and savory baked goods, and snacks to customers in fast food restaurants, food service, and retail markets throughout the United States and Canada. The company’s portfolio includes private label and branded offerings under the Otis Spunkmeyer, La Brea Bakery and Oakrun Farm Bakery brands. Aryzta North America operates 15 production facilities with more than 4,000 employees in the United States and Canada.

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Quorn Foods, Roquette launches Innovation Challenge | 2021-03-29 | Instant News


SAN FRANCISCO – Quorn Foods and Roquette are looking for new talent at vegetable protein industry. The company is partnering with the organizers of the Future Food-Tech Summit to launch two Innovation Challenges, which will conclude with a virtual pitch competition on June 22-23.

Quorn Foods, Stokesley, UK, is looking for a solution to achieving a muscular whole poultry food experience. Using mycoproteins or other naturally occurring sustainable ingredients, the Innovation Challenge will focus on companies leveraging technology to create realistic intact muscular poultry shapes, textures and tastes.

Companies applying can deliver a complete product line or tackle one of the key challenges associated with creating a whole plant-based experience, said Tim Ingmire, senior vice president of R&D at Quorn Foods. The product can be cooked in a variety of ways, such as casseroles, grilled or grilled, or it can be eaten as a cold deli-style product.

“As the original pioneer of protein alternatives, and a leading global meatless brand, we recognize the importance of creating delicious and nutritious food that supports a more sustainable diet,” said Mr. Ingmire. “Building on our leading position in chicken analogues, we are looking for a breakthrough to allow us to replicate the whole chicken chop cooking experience.”

Roquette, La Madeleine, France, is working to collaborate and innovate with product companies that develop foods that will contribute to a new plant-based gastronomy. The new cuisine will offer new tastes and textures using plant-based ingredients that are better for people and the planet, said Sergio Neves, head of open innovation at Roquette. Categories include vegetable meats, dairy, beverages, nutrition, and bakery products.

“As a major supplier of alternative protein, we see great opportunities for a plant-based food revolution,” said Neves. “To activate this revolution, a new generation of creative food entrepreneurs is needed in a new food ecosystem. Thanks to this Future Food Technology challenge, we aim to highlight companies that will create new and different plant-based food and nutrition products and shape the food ecosystems of this future. “

Food technology innovators from around the world can pose the Innovation Challenge here. Registration is open until 7 May.

After an in-depth shortlisting process, selected finalists will present their solutions to challenging partners and a global audience during the virtual Future Food-Tech Summit in June, which will focus on alternative proteins.

“We are pleased to partner with Quorn Foods and Roquette to launch this Innovation Challenge to drive new solutions to the most pressing problems facing food manufacturers today and provide startups with the opportunity to partner with corporate leaders to enhance their innovation,” said Oliver Katz. , conference producer for the Future Food Technologies series. “I can’t wait to learn about new solutions from ambitious innovators and how they propose to tackle two of the major challenges facing food in the future.”

A virtual field competition following the Kellogg Co. and sponsored by Unilever Innovation Challenges at the Future Food Technology Summit on March 11. Brazil-based Fibervita won the Kellogg challenge, which focuses on new microbiome-based innovations for gut health. Paris-based 77 Foods won the Unilever challenge, which focuses on ingredients and processing technology to enhance the taste, texture, sustainability and affordability of meat and plant-based dairy alternatives.

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‘Bright future’ for natural and organic industries | 2021-03-03 | Instant News


BOULDER, COLO. – Makers of natural, organic and functional food and beverage products have opportunities in the coming year to help consumers adopt healthier habits, said Carlotta Mast, senior vice president and market leader at the New Hope Network.

“2020 is a year full of challenges, but natural and organic brands face a bright future,” said Ms. Mast. “We are in a position where a growing number of consumers are going.”

Seventy-seven percent of Americans surveyed last year indicated personal health was becoming more important amid the pandemic, Mast said during a webinar on March 2 as part of the New Hope Network’s Spark Brand Success digital event. However, he noted, many cope with heightened stress by consuming more alcohol and “fast food,” reducing exercise and feeling more anxious.

“The question, of course, is how can our industry and brands help people return to healthier habits?” Ms Mast said. “We know they want it, and I think this is our big opportunity for 2021 and beyond.”

Sales of natural, organic, and functional food and drinks in the United States grew 13% to $ 186 billion by 2020, according to estimates from the New Hope Network.

“Staple foods in the kitchen, frozen food, and meat, fish and poultry, as well as meat and plant-based dairy alternatives, are all categories that experienced the highest growth rates last year,” said Mast.

“How can our industry and brands help people return to healthier habits? We know they want it, and I think this is our big opportunity for 2021 and beyond. “- Carlotta Pole, New Hope Network

Organic, usually a challenging category during times of economic turmoil, is also growing; Organic food and drink sales in the US were up 13% to $ 47.9 billion.

“Almost every category of organic food and drink did well in the US last year, including dairy products, which experienced some bottlenecks over the past few years, but last year this category benefited from consumers hoarding organic milk during the pandemic,” Ms. Mast said.

Sales of functional foods and drinks increased 9.4% to $ 78 billion last year, led by growth in the stable, frozen, and snack categories.

“People continue to embrace the food as medicine trend and choose food and beverage products that provide true health and functional benefits,” said Ms. Mast. “The functional ingredients that most attracted consumers last year were those that support immune health such as mushrooms, ingredients to support the body’s stress response such as adaptogens, as well as collagen, nootropics, and healthy fats.”

Sales of conventional food and beverages increased 8.6% last year, said Ms. Mast.

“We anticipate that we will see sales growth in conventional food and beverage continue to lag significantly behind natural, organic and functional as we emerge from the pandemic and retailers large and small continue to provide more room for our industrial products,” said Mast. .

The health attribute is still booming, said Kathryn Peters, executive vice president of business development at SPINS. Products featuring claims such as gluten-free, non-GMO, organic, plant-based, grass-fed and cage-free all posted double-digit dollar growth last year.

Immune-boosting drinks and reducing stress and anxiety continue to gain traction, prompting interest in ingredients such as elderberry, melatonin, chaga mushroom, and ashwagandha.

Plant-based products are popping up in new categories, from frozen appetizers to whipped dessert toppings.

“Plant-based products continue to grow at about twice as much as their main product,” said Ms. Peters. “This is a very fast-paced trend and one that we anticipate will continue as more and more studies reveal its good for the body and good for the earth.”

Shoppers are looking for maintainable foods that feature whole foods, minimally processed foods, fewer additives and less sugar, he said.

“We think buyers … are looking for a new meal plan, one that we can adapt to our own strategies and needs that give us a greater chance of success,” said Ms. Peters.

Frozen food answers the call for convenience and health, as consumers are tired of home cooking, Ms. said. Peters.

Social and economic sustainability are issues driving purchasing decisions. Ninety percent of consumers say it’s important that brands support and treat employees well. Buyers have also shown an interest in supporting underrepresented businesses, he said.

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Three technologies that are changing the food industry | 2021-02-22 | Instant News


BOSTON – Digital tools are key to addressing disruptions in food and agricultural value chains, according to a new report from Lux Research. The company’s Foresight 2021 report identifies the top technologies food and agriculture leaders should pay attention to in the coming year.

“The agrifood ecosystem is going through a phase of rapid and intense change, where much of the growth in space in recent years has fallen to companies outside the top 20 players,” said Joshua Haslun, PhD, senior analyst at Lux Research. “As smaller, more agile brands meet consumer demands for personalization, larger brands will need to find innovative solutions to regain lost positions and move forward.”

Investing in digital technology could help companies gain agility and better respond to changing consumer demands, he added.

“Agility requires you to be able to digest data and generate insights relatively quickly and easily,” Haslun said. “Agility is very difficult for large companies to achieve. But when people change so fast, and the convergence of food and health is increasing so fast, that means you have to participate by changing quickly. “

Bioinformatics

The first technology, bioinformatics, has traditionally been used in pharmaceutical applications but may offer opportunities for food and beverage companies looking to accelerate ingredient discovery. Companies can use bioinformatics to better understand the relationship between potential ingredients and their impact on human health.

Companies like Brightseed are working with food and beverage formulas to reduce the burden of discovery. The San Francisco-based biotech startup is using an artificial intelligence platform to analyze millions of bioactive compounds and map their potential applications.

“It costs billions of dollars to make new active ingredients in pharmaceuticals,” Haslun said. “Food companies can’t invest that much, so your choice is to say, ‘We have a lot of information and we want to use it better, or we want to work with players who allow us to find new ingredients faster. ‘It requires taking all that information, making the right connections, filtering it, and then allowing your research and R&D team to take it and do something with it. “

Material informatics

Companies looking to speed up the product development process can turn to informatics materials.

“This is related to bioinformatics,” said Haslun. “This is the next step, where maybe you care less about the active ingredients and more about finding ingredients, knowing where they are and what their properties are, and then relating them to the results you want.”

He uses plant protein as an example.

“Say you want to make a grid, and you want to have something to build on it,” said Haslun. “You need something with structural integrity, something that’s easy to digest, something that doesn’t have too much flavor associated with it but can have other protein sources attached to it. With informatics materials you basically have a database connected to all of these parameters. “

Companies can also take advantage of informatics materials to better predict consumer responses to new products, flavors and formats.

“There are ways you can work with players to help quickly profile those flavors and predict what the response will be, and how they relate to other characteristics of the formulation,” Haslun said. “This will allow you to make better and faster decisions about the ingredients you include and the ingredients you have in mind for future products.”

Alternative protein

Vegetable product marketers are getting closer to achieving a price balance with animal products, but there are still opportunities to improve the flavors, textures and colors of alternative proteins.

“Texture, taste, no taste, all of this is very important to get over the balance of costs,” said Haslun. “What does it look like, and I’ll add, is it healthy? Are you masking the true taste by adding large amounts of sodium? Or are you just trying to copy a product that’s already out there? It’s a challenge that I don’t think we have resolved. “

Alternative protein technologies that address a variety of sensory factors may offer the most promising paths forward. For example, cell-based fats and mycelium exhibit texture and color, whereas fermented ingredients discuss color along with taste and texture.

“Addressing some of these manufacturing challenges around refining textures to make protein better suited to a number of different food forms, these are all challenges that we see being addressed,” Haslun said. “Has anyone been very successful? I thought it was in the air. “

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Ambi Skincare Partners With Emerging! A Fashion Runway Show | Instant News


Ambi Skin Care, developed by and for people of color, in partnership with Emerge! Fashion Runway Show, which celebrates a decade of diversity on the runway.

As main sponsors, the five winners of Ambi’s The Next Great Face Search will be featured in the virtual event, either as models or event commentators, along with some of the top emerging and emerging talents in the fashion industry. All winners will use Ambi products to get camera-ready prints.

The Next Great Face Search of Ambi launched in May 2020 in collaboration with model and reality star Cynthia Bailey and The Bailey Agency to uncover the next generation of brand ambassadors who embody the unique beauty and inclusiveness of America’s multicultural community. Diverse group of winners – incl Camera Carter, Teanna Gilliam, Saniyyah Bilal, Fate of Thompson and Heidy Jantzen – all of which beautifully embody the spirit of the Ambi brand and are also perfect for participating in designer Terri Stevens’ funkinbeautiful Design show on Emerge!

“Funkinbeautiful Designs is for women who know who they are – she is very confident in her beautiful style. I design for a woman who when she enters the room everything will stop. The winner of Ambi Next Great Face represents the unique beauty I love for my brand,” said Stevens.

Ambi’s Head of Marketing Nicole Ray Robinson sees The Emerge! platform and label A funkinbeautiful design as a perfect amalgamation of shared philosophy and a continuing reflection of Ambi’s commitment to broadening beauty conversations around people of color.

“At Ambi, we are committed to empowering women and men of all colors to showcase their own definition of beauty. Our winners were chosen not only because of their #GreatFaces, but also because they represent diverse backgrounds. Each has their own story to tell, and we are excited to offer them the opportunity to add New York Fashion Week as their newest chapter, ”commented Robinson.

Hosted by Ms. Claire Sulmers, founder of FashionBombDaily.com, and featuring speakers and presenters including André Leon Talley, Fern Mallis, Law Roach, Kenny Burns, Ozwald Boateng and many more, the virtual fashion show will feature top designers from the US, London , and Johannesburg, South Africa.

“I am very pleased Ambi Skincare is partnering with Emerge! Runway Fashion Show for its 10th Anniversary. This show celebrates talented designers around the world and I am delighted Ambi will help identify these talents,” said Dionne Williams, Emerge’s creator & producer! Fashion show.

In addition to the brand’s Next Great Faces being integrated into the show, as part of the partnership, Ambi will also have a branded presence in the live stream of the event, on its social platforms, and be included in the event’s “swag bag”.

Watch to watch Emerge! Fashion Show on February 16 at 6pm CST / 7pm EST.

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