This week, Firmenich, the world’s largest privately-owned perfume and taste company, announced that it is the first company in Switzerland to become a member of the Valuable 500 campaign. Barry Callebaut’s ruby chocolate – known as the world’s “fourth” chocolate flavor – has entered the US market as part of its global launch plan. International Taste Solutions (ITS) has broken new ground by introducing solutions to dramatically reduce sugar levels in baked foods. The Meatless Farm Co, is expanding its range of plant-based products with a new line of vegan sausages. Ocean Spray held the official opening of its Boston-based “Lighthouse” – a marketing and innovation hub. Free From Functional & Health Ingredients Expo (FFF&HI) is for the first time showcasing a vegan conference at Gran Via Fira de Barcelona on May 28-29, 2019. Ireland’s Kerry Agribusiness and Teagasc are celebrating 25 years of working collaboratively on the Joint Program, which commenced in 1994. Limagrain is rebranding to change its name from Limagrain Céréales Ingrédients to Limagrain Ingredients. Chaucer Foods, a global business best known for its production of freeze-dried fruits and baked croutons, has rebranded to support its new vision and business focus.

In-brief: Recognitions
Firmenich has announced that it is the first company in Switzerland to become a member of the Valuable 500, a global campaign which strives to put disability on the management agendas of the world’s leading businesses. Building on its global EDGE certification for gender equality, Firmenich is taking its diversity agenda to the next level, alongside 25 global companies including Unilever, Accenture, Microsoft and Virgin Media. “We have been walking the talk on diversity and inclusion for over four decades, and count already hundreds of highly talented colleagues with different abilities within our operations globally. Partnering with the Valuable 500 will enable us to exchange best practices with like-minded companies to accelerate this movement,” says Gilbert Ghostine, CEO of Firmenich.

In-brief: New product launches
Barry Callebaut’s ruby chocolate – known as the world’s “fourth” chocolate flavor – has entered the US market as part of its global launch plan, following successful roll-outs in Asia, Europe, and Australia/New Zealand. Ruby is made from pure cocoa beans using unique processing methods, exhibiting a remarkable berry flavor and pink color tone, without added flavors or colors. With the objective to protect ruby’s authentic proposition, Barry Callebaut continues to work closely with the US Food and Drug Administration (FDA) towards recognizing ruby with its own standard of identity. Bas Smit, Global Vice President Marketing of the Barry Callebaut Group, elaborates, “Given the fact that ruby satisfies an unmet consumer need, we decided not to trademark ruby chocolate across the world, as no one should ‘own’ ruby. We aim for category growth and to have ruby accepted as the fourth type of chocolate. Ruby sampling will be offered at the Barry Callebaut booth (6019), at the Sweets & Snacks Chicago expo, throughout the day on Tuesday, May 21, 2019.

International Taste Solutions (ITS) has broken new ground by introducing solutions to dramatically reduce sugar levels in baked foods. The new sugar reducing solutions will help foods such as bagels, cakes, and breads keep their taste, but with a healthier edge . The new solution from ITS will allow baked foods to maintain their texture, sweetness and flavor with up to 50 percent less added sugar. “By developing a no compromise approach to sugar reduction we have managed to reduce sugar content by up to 50 percent with no detrimental effect on flavor or function. This is just the first step in ITS helping the food industry develop healthy products,” says Mike Bagshaw, Owner and Founder of ITS.The Meatless Farm Co launches a new line of plant-based sausages.

UK-based The Meatless Farm Co, is expanding its range of plant-based products with a new line of sausages that cater to the nation’s meat reducers, veggies and vegans. Launching into 200+ Sainsbury’s stores this month, the sausages are made from high-quality, natural plant-based ingredients, including the company’s signature mix of pea, soya and rice proteins. The sausages join The Meatless Farm Co’s plant-based mince and burgers being high in protein, a good source of fiber , vegan-friendly and gluten-free. The new product launch follows a successful brand launch into Sainsbury’s last October and most recently 95 percent of all Morrisons stores nationwide. The company has also expanded overseas with listings across UAE and Europe. Rob Woodall, CEO of The Meatless Farm Co (and former CEO of Kelloggs), says, “We’re a British start-up that’s carefully created the recipe for our new plant-based sausages over the course of two years and we’re thrilled with the result. Our sausages provide the same taste and texture of meat while remaining nutritionally sound, this was really key to us. We wanted to add another product to the range which further champions ‘kind eating’ and provides a healthy, center of plate solution for families - whether they’re veggie, vegan or just swapping out the odd meat meal.”

In-brief: Events
US farmer-owned agricultural cooperative Ocean Spray held the official opening of its Boston-based “Lighthouse” – a marketing and innovation hub within the Seaport District of Boston. Notable guests included Super Bowl MVP Julian Edelman, Mayor of Boston Martin J. Walsh and Marcus Cannon of the New England Patriots, who came to support the company’s breast cancer awareness interests. “Our innovation at the Lighthouse is focused on health and wellness, with the ultimate destination of creating food that is medicine. We plan to break down silos, drive health and prosperity, and prove the concept of doing well by doing good. We are proud of opening our Lighthouse as a big step toward our mission,” says Bobby Chacko, President and CEO of Ocean Spray. 

This year’s Free From Functional & Health Ingredients Expo (FFF&HI) is for the first time showcasing a vegan conference at Gran Via Fira de Barcelona on May 28-29, 2019. As one of the fastest growing free-from categories, the plant-based revolution is receiving mainstream attention. “Delegates will have the chance to hear the latest insights on the ever-growing vegan scene. Exciting topics such as market trends, labeling and best practice will be covered. FFF&HI provides the perfect platform to support retailers, manufacturers and suppliers, who want to tap into the plant-based space,” comments Holy Doran, Senior Market Research Specialist at ProVeg International.

In-brief: CollaborationsThe Kerry 
Ireland’s Kerry Agribusiness and Teagasc are celebrating 25 years of working collaboratively on the Joint Program which commenced in 1994 as an innovative concept of peer-led learning and knowledge transfer among local dairy farmers. “Tremendous progress had been made by the participating Monitor Farmers and by all dairy farmers in the Kerry catchment area over the past 25 years. The focus on increasing milk solids, extending the grazing season and utilizing as much grass as possible, herd health and sustainable expansion had made dairy farming much more profitable and environmentally compliant in recent years,” comments Pat Murphy, Head of Kerry Agribusiness.

Chaucer Foods launches a new website and mobile platform.In-brief: Rebranding
The business unit of Netherlands-based Limagrain group dedicated to ingredients, has changed its name from Limagrain Céréales Ingrédients to Limagrain Ingredients. This name change will apply to all its entities, including Unicorn Grain Specialties BV and Unicorn Grain Specialties GmbH, the two entities that joined Limagrain Ingredients last year. Limagrain ingredients are sold in 58 countries, generating a turnover close to €150 million (US$168 million), the company reports. More than 330,000 tons of grain are processed each year produced in seven production plants across Europe.

Chaucer Foods, a global business best known for its production of freeze-dried fruits and baked croutons, has rebranded to support its new vision and business focus. This is to provide a wider range of ingredients, products and solutions that create real value for its customers, by helping them to solve problems and realize opportunities in their marketplace. The new Chaucer website has  content for food manufacturing businesses’ NPD teams, as well as details of more than  75 different freeze-dried and baked ingredients, it contains information on food trends, organized by market sector and recipe ideas.

By Benjamin Ferrer