This week, the UK Department of Environment, Food and Rural Affairs (DEFRA) has announced that it will introduce “Natashas Law,” which will require all food businesses producing pre-packaged foods (such as sandwiches or salads) to include full ingredient lists, including all potential allergens. Also, more stringent requirements to achieve sustainable cultivation of palm oil are being pushed through the mandatory Malaysian Sustainable Palm Oil (MSPO) scheme. Wheat and starch specialist, Kröner-Stärke, has launched new Vital Spelt Gluten and Spelt Starches – produced from 100 percent spelt flour – to fulfill market demand for spelt products.

In brief: Legislation
UK’s DEFRA will introduce “Natashas Law,” which will require all food businesses producing pre-packaged foods (such as sandwiches or salads) to include full ingredient lists, including all potential allergens. The new legislation will be tabled by the end of the summer, with the expectation that companies will comply by 2021. The British Dietetic Association (BDA) was one of a number of organizations that pushed for stricter rules on allergen and ingredient labeling as part of a consultation held earlier this year. The law is being named for Natasha Ednan-Laperouse, a teenager who tragically died after suffering an allergic reaction to a Pret a Manger baguette. It is hoped the new legislation will make it easier for those with food allergies to identify products that are safe for them to eat. Current laws do not require food prepared “on the premises” to display allergen information in writing, with customers expected to ask staff, who may not have fully accurate information. Research by Allergy UK has shown that as a consequence, allergy sufferers sometimes lack confidence buying food out, and others knowingly take risks on foods they are not sure are safe. The BDA continues to support the Food Standard Agencys #EasytoASK campaign, which encourages those with allergies to ask about allergens when eating out.

Stevia-based sweetener company SweeGen has received GRAS (Generally Recognized As Safe) status from the US Food and Drug Administration (FDA) for its non-GMO Bestevia Rebaudioside E (Reb E) stevia leaf sweetener for use across food and beverage categories. Coined Bestevia e+, the companys newest stevia sweetener is made using a plant-based conversion process. It also contains E 95%, Reb M, as well as other stevia compounds, as described by the company.

A new 18-month population survey on orangutans and elephants has been launched in Sabah, Malaysia, by government authorities.In brief: Environmental initiatives
A new 18-month population survey on orangutans and elephants has been launched in Sabah, by Chief Minister of Sabah, Shafie Apdal, and the Federal Minister of Primary Industries Malaysia, Ms. Teresa Kok. The survey brings together wildlife experts, scientists, and researchers to participate in an extensive study on the populations of the state’s iconic wildlife, creating firm science and data to back decisions for rehabilitating critical areas, to “get conservation right,” as stated by Chief Minister Shafie Apdal. This is being achieved even as more stringent requirements to achieve sustainable cultivation of palm oil are being pushed through the mandatory Malaysian Sustainable Palm Oil (MSPO) scheme. The mandatory MSPO certification is to be fully implemented by December 31, 2019. Minister Teresa Kok has since pledged to source funding and get the palm oil industry to actively participate in forest restoration programs by planting at least one million trees in protected areas that may need rehabilitation in Sabah.

In brief: New product launches
German meat ingredients specialist RAPS has expanded its range of products for organic cooked ham. The compositions of both RA-LAK injection brines and LAK-TOP seasonings enable the production of novel cooked ham products (e.g. with barbecue, butter, coffee, Mediterranean, asparagus, umami, juniper or cured meat flavors). Powder form LAK-TOP seasonings are added directly to the brine. With separate dosagesGerman meat ingredients specialist RAPS has expanded its range of products for organic cooked ham. of injection brines and seasonings, the intensity of meat flavorings can be individually adjusted. By using the residual brines, particularly economical small-scale production of ham specialties is also possible. In addition to various classics made with local or Mediterranean herbs, exotic flavorings such as Bacon, Rodeo, Colorado, Marengo and Samba have expanded the range of seasonings. Experts at RAPS offer detailed advice on all aspects of cooked ham products, dealing with topics such as meat selecion, cutting, yield, slice consistency, brine and injection, as well as injection rates, tumbling and molding, cooking and cooling.

Wheat and starch specialist, Kröner-Stärke, has launched new Vital Spelt Gluten and Spelt Starches – produced from 100 percent spelt flour – to fulfill the demands for spelt products on the market. The clean label products, produced without the use of microbicides, contain no additives and are GMO-free, states the company. Vital Spelt Gluten is ideal for breads, bread rolls, pastries and baking mixes as it has excellent visco-elastic properties, helps to increase volume and stabilizes doughs and batters. In addition, due to its water absorption properties, the ingredient helps keep baked goods fresher for longer while aiding texture control. With Europe experiencing an upward trend in consumers opting to follow plant-based diets, Vital Spelt Gluten is marketed as an ideal meat replacer in burgers, sausages and nuggets, giving good texture control and “bite” as well as being an excellent source of protein. The Spelt Starches range of Kröner-Stärke includes native and pregelatinized starches which are used for a wide range of different applications. Native spelt starches are mainly used in fine bakery products, such as in pound cakes or cookies, wher volume, a fine crumb structure or a crunchy structure is key. The manufacturer avoids using E-number-containing additives.

Nibble Brownie Bites, a FreeFrom Food Award-winning (Silver) premium healthy snack launched by Nibble Protein, is launching in Sainsbury’s “Taste of the Future” bay in seleced stores. Nibble Brownie Bites, a Freefrom Food Award-winning (Silver) premium healthy snack launched by Nibble Protein, is launching in Sainsbury’s “Taste of the Future” bay in seleced stores. Taste of the Future promotes innovative ambient brands. The retailer has offered a 12-week trial to promising food start-ups, offering them a listing after the trial. The bay includes an eclectic collection of cutting-edge products, from Nibble’s delicious lower sugar vegan brownies, to Smith & Sinclair’s boozy cocktail gummies, to Sea Chips’ salmon skin crisps.  Marketed as offering an average of 45 percent less sugar than other leading brands, Nibble Brownie Bites have been designed to appeal to those who want super healthy, lower sugar, protein-packed snacks but with the taste of a naughty treat. The full Nibble Brownie Bite range offers three chocolate-inspired flavors: Choc Orange Brownie (with 72 percent dark chocolate), Mint Choc Brownie (with cacao nibs) and Choc Walnut Brownie (with walnut pieces). Made with antioxidant-rich dried plum purée (instead of dates), the vegan bite-sized brownies contain 1g of sugar per piece, an average of 18 percent protein and under 100 calories per pack. 

In brief: Business 
Ice-cream company Froneri has released its annual results for the year ended 31 December 2018, noting solid revenue growth and that its significant investment program will continue. In the report, the company notes that global A Brands revenue is up 17.9 percent, driven by successful marketing and promotional investment. Private label revenue is up 13.7 percent, supported in part by hot summer weather in Q2 2018. Significant investment in innovation and capability stands at €193.7 million, as well as an optimized performance by introducing the latest technologies available in the international market with 12 new lines established. They also note the successful leverage of international scale by launching A Brands into new markets, such as Mondelēz now being available in 17 countries and Extrȇme roll-out to the UK and Spain. Commenting on the annual results, Froneri CEO Ibrahim Najafi says: “Since our creation in 2016 we’ve worked hard to bring the Froneri family together into one winning team dedicated to producing consistently high-quality ice cream in all our markets. I’m immensely proud of our culture wher we all understand what excellence looks like, and the significant progress we have made towards achieving our vision of building the world’s best ice cream company.”

As part of the expanding Stern-Wywiol Gruppe, ingredients manufacturer DeutscheBack is reportedly stepping up its international presence. In total, the company currently has access to a network of 16 affiliates abroad that have in-depth expertise in their respective regional markets and, in some cases, their own research or production facilities. Just last year, the company opened new production and development sites in Malaysia and Mexico and there are further plans for a new technology center in Egypt. Local staff capacities at the existing sites have been topped up and restructured, enabling the company to focus on the baking goods industry. DeutscheBack holds a portfolio of baking concepts, baking premixes, enzyme systems, fresh and vegetable cream stabilizers and anti-staling agents. More than 100 technologists, master bakers, millers and enzyme experts work at the Stern-Technology Centre in Ahrensburg near Hamburg.

By Benjamin Ferrer