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ExCeL-lent turnout for Natural & Organic Products Europe

Over 9200 natural and organic industry professionals were out in force as ExCeL London was transformed into a vibrant showcase of the very best...

Treatt boosts applications capabilities with fresh investment

Treatt has opened a new beverage applications centre at its UK headquarters in Bury St Edmunds.

In light of increased customer demand, Treatt is building on its existing applications expertise by investing in new facilities and expanding its team. The development will allow the specialist ingredients solutions provider to partner with its customers to develop new flavour combinations, formulate blends, conduct taste trials and explore different beverage applications.

The applications centre also features a new sensory and brewing centre. A tasting panel has been established to test concepts in-house and provide actual data, saving customers highly valued time and money in researching new beverage flavours. The purpose-built facility provides a completely neutral environment in which odour, temperature and lighting is maintained at a constant level to ensure reproducibility.

Treatt’s new brewing centre will enable customers to recreate specific beer types and develop flavour solutions for a wide range of beer applications. Capable of producing around 50 litres of wort a day and boasting high levels of automation and control, the brewing equipment will minimise the inherent variability associated with traditional single infusion brewing and aid reproducibility when replicating the product for production.

Daemmon Reeve, Group CEO of Treatt, says, “We are delighted to announce the opening of our new applications hub. By investing in this facility, we are able to partner with our customers and add further value to their products, with the goal of exceeding expectations. Building collaborative commercial and technical platforms that help our customers to achieve long-term success in a competitive marketplace is an important part of our strategy. Our extended capabilities give our customers’ teams direct access to our expertise, helping to further support innovation.

“Our increased capacity to create demonstration beverages enables our customer success teams to readily demonstrate the ‘wow’ factor in our ingredient solutions. Together with our passion and expertise, this means that we are even better positioned to deliver products that customers can be excited about.

“It is motivating to see the satisfaction on our customers’ faces when we exceed their expectations. With the introduction of the new applications centre, we have increased our ability to do just that – delivering solutions to create great tasting beverages with consistent, high quality flavour, while catering to the very latest consumer trends.”

Monstrously fruity beer

The Loch Ness Brewery has teamed up with soft fruit experts from the James Hutton Institute near Dundee and a Fife berry farmer to create a new blackberry beer.

Tapping into the growing niche market not just for craft beers but also for fruited brews, the new Berry LochNESS beer was actually born out of a possible dispute over use of the Loch Ness name.

The Drumnadrochit-based brewery has been trading since 2011 under the Loch Ness name, and Loch Ness blackberries were developed and launched in 1989 by the James Hutton Institute. A phone call and some explanation not only resolved any brewing issues but also soon turned into a conversation about the possibilities of teaming the namesake products to make something new that would create profile for both firms and for their respective industries. Micro-brewing in Scotland, as elsewhere, is booming and the scientists from the James Hutton Institute have a prodigious track record in developing some of the world's leading soft fruit varieties.

Jonathan Snape, Managing Director of James Hutton Limited, commercial affiliate of the James Hutton Institute, says, "It’s great to be able to create a product that teams many aspects of Scotland’s resources to make something new and of top quality - great fruit, bred and grown in Scotland, our pure, abundant water and our home-grown barley and brewing expertise."

Late in the growing season, Fife berry farmer Robert Simpson came up trumps with a large enough harvest of the Loch Ness blackberries to make a viable batch of beer. The result is a classic traditional Scottish 80/-, produced from a blend of five different malts to give a big biscuit and chocolate flavour. The addition of Loch Ness blackberries softens these malty flavours, and gives the beer a gentle sweet finish rather than the drier finish of the original LochNESS beer on which it’s based. Berry LochNESS is now available in specialist outlets.

Stephen Crossland of Loch Ness Brewery says, "We welcome the opportunity to develop new, niche brews for a market that is growing and evolving and think this latest recipe is one that will help win our beer new fans."

Researchers at the James Hutton Institute have recently started small scale experiments to see if it would be possible to create a variety of hops that could be grown viably in Scotland – much further north than its normal range – with a view to giving beer-makers the full set of brewing ingredients sourced from Scotland.

Cuckoo appoint former Rachel’s Organic MD in expansion drive

Award-winning, innovative Bircher muesli brand Cuckoo has appointed Neil Burchell as Director in a move set to expand the brand in the UK.

Neil Burchell has been a major player in the food and drink industry for almost twenty years, with seven years as Managing Director at Rachel’s Organic yoghurt and dessert brand. He has been brought on to drive growth for the company in 2015 as well as strategic planning for future expansion.

This wealth of experience will support Cuckoo as the company enters the second year of trading since it launched at the 2013 lunch! trade show. Neil will build on the brand’s success, which has gone from strength to strength with the multitude of listings including Waitrose, First Great Western Trains and Selfridges.

Cuckoo Co-Founders Anna Mackenzie and Lucy Wright say, “2015 marks a fundamental year for Cuckoo’s development and Neil Burchell’s extensive knowledge of the food industry is indispensable. We are delighted that Neil joins us at a time when we are focusing on accelerated growth.”

The Source trade show delivered even more this year

This year's instalment of The Source trade show was the biggest and busiest ever. With 10% more exhibitors and an overall 25% increase in visitor numbers, just under 2500 buyers attended over the two days, many of them staying at the show right until the end of the day. The positive atmosphere, and level of business being done, also led to the highest level of stand re-booking ever, with a third of the space at next year’s Source actually re-booked at the show.

The Demo Kitchen proved as popular as ever, with demonstrations by South West Chef of the Year Elly Wentworth and other well-known faces including Bruce Cole, Head Chef at the River Cottage Canteen and Brett Sutton, Chef Proprietor The White Post, as well as from the students from Exeter College.

The FARM & MORE farm diversification event was co-located with The Source for the first time in 2015 bringing new dimensions and even more visitors to both shows. The successful and growing Westcountry Tourism Conference ran alongsidethe show, with two half day events bringing together leading tourism businesses and industry experts.

Next year’s Source trade show will once again take place at Westpoint, Exeter, on Wednesday 10th and Thursday 11th February. You can keep up to date with news about the show at www.thesourcetradeshow.co.uk.

KNOWLEDGEshre Live provides insight into beverage industry

The latest KNOWLEDGEshare Live event in Dubai provided stimulating and insightful debate on the major issues affecting the beverage industry.

KNOWLEDGEshare is a beverage industry forum comprising a digital community of senior industry players and thought leaders, with the Live events providing the opportunity to engage in the discussions face-to-face.

The event - the third in the KNOWLEDGEshare Live series - saw almost 150 participants from across the beverage supply chain gather in Dubai. Against the backdrop of various global challenges, the focus was on the many demands faced by the beverage industry and how the supply chain can work much more effectively by utilising the collective knowledge and experience that is available through such a forum.

KNOWLEDGEshare Live in Dubai 2015, presented in association with Sidel, the global provider of PET liquid packaging solutions, followed successful events staged in Germany and China in 2013 and 2014 respectively. The KNOWLEDGEshare community is growing year on year, bringing together decision-makers and influencers, to provide all those involved in the beverage supply chain with a forum for debating issues related to critical areas, from raw materials through to package design, production, transportation, point-of-sale, the consumer and beyond, including recyclability and sustainable methods of production.

Sidel President and CEO Mart Tiismann welcomed delegates to the event and said, “A clear message raised at all three KNOWLEDGEshare Live events is the need to take a holistic view to industry issues and adopt a collective approach to addressing them.

"Operating in isolation, without appreciating the challenges that others within the beverage supply chain are facing, is a rather restrictive view. Of course, individual businesses must make their own decisions but there are degrees of similarity and commonality to many challenges across businesses and across sectors. There is a demand to discuss these matters in a forum where we bring together people with common interests. We have seen this in the increasing level of participation, which is helping us to gain a much clearer picture of what we face as an industry and, importantly, how we can work together to ensure a sustainable future.”

Subjects covered during KNOWLEDGEshare Live 2015 were varied to reflect the fact that KNOWLEDGEshare is representative of the whole beverage industry. The discussion sessions were structured under three main topic streams - how PET can deliver value across the entire beverage supply chain, what the industry needs to do to respond to consumer tastes that are increasingly exotic and varied, while maintaining beverage safety and brand differentiation, and what the beverage production line of tomorrow will look like to meet the changing demands of the future.

During the three sessions, panellists from various sectors debated these issues, with many discussions arising from questions posed live by the delegates. This ensured real engagement, with the content driven directly from the floor, demonstrating the objective of KNOWLEDGEshare Live to be a neutral event that generates open-minded discussion around the issues affecting the beverage industry as a whole.

The next KNOWLEDGEshare Live event takes place on 24th and 25th March in Chengdu, China. For more information, visit www.knowledgeshare.com.

Global lifestyle differences fuel local yogurt growth opportunities

DSM have published a report revealing how yogurt preferences and eating occasions differ between countries and cultures. The findings indicate there are new and interesting opportunities for dairy companies to bring more yogurt varieties to a growing global market.

Based on a survey carried out in countries as varied as China, US, Brazil, Poland, France and Turkey, the results demonstrate different yogurt consumption trends between countries, gender and age groups. Finding ways to leverage these differences and integrate yogurt into consumers’ lives is key to further growing this vibrant market.

Part of the DSM Global Insight Series, the paper focuses on the consumption patterns of yogurt. It reveals that 53% consumers of the consumers surveyed are eating more yogurt than before. Although this figure is higher in emerging dairy markets like Brazil and China, the absolute amount and frequency of yogurt consumed is lagging behind, compared to more mature markets like France and Turkey.

The occasions consumers eat yogurt vary per country, from a dessert in France (87%), to a snack on the go in Poland (73%) to a beverage in China (47%). In fact, drinking yogurt dominates the Chinese yogurt market, as 49% of people mainly prefer drinking yogurt, whereas just 11% mostly eat spoonable yogurt. The favourite type of yogurt also differs per country - Greek yogurt is increasingly popular in the US (36%), however the Chinese have been eating more probiotic yogurt over the last three years (54%). As emerging yogurt markets are embracing dairy desserts in different ways, this may open innovation and consumption opportunities that are not available in mature yogurt markets.

Dominik Grabinski, Global Marketing Manager at DSM Food Specialties, says, “We see a very dynamic yogurt market all over the world. Yogurt is not limited to one occasion anymore - people eat it for breakfast, as a dessert, snack or a beverage and we see new products introduced on a daily basis. We help our dairy customers to identify ways in which their products can be consumed at least daily, and we inspire them to translate successful concepts from one country to others."

DSM helps yogurt manufacturers around the world with their innovations and to take advantage of the opportunities the dynamic yogurt market offers. Its portfolio of cultures, enzymes, vitamins and preservatives contribute to many innovative yogurt success stories.

Barry Callebaut opens Chocolate Academy in Cologne

Barry Callebaut opened the first German Chocolate Academy with an impressive show in the Cologne MediaPark. The world's leading manufacturer of high quality cocoa and chocolate products welcomed more than 250 guests to celebrate a special evening dedicated to chocolate artisanry.

As the most important partner for kitchen and pastry chefs, chocolatiers, bakers and caterers, Callebaut, the Belgian chocolate brand of Barry Callebaut, represented one of the largest supporters of chocolate artisanry.

The presentation began with the most important ingredient of high quality chocolate – the cocoa fruit. During the show, craftsmen opened yellow and red cocoa fruits and offered a taste of aromatic cocoa beans and sweet fruit pulp. Afterwards, guests were able to experience the process of tropical cocoa fruits develop into tempting chocolate along various stops - from the selection of exquisite cocoa beans, the aromatic roasting and grinding of the beans to the tempering of conched chocolate.

"Chocolate art” was presented by international Ambassadors, representing the gourmet chocolate brand Callebaut. The Callebaut Ambassadors are a unique network of international chocolate experts with more than 170 chefs, chefs de patissier, master bakers and confectioners. For the grand opening, six of the Callebaut Ambassadors created six extraordinary desserts. Among them were Steffen Blunck and Matthias Ludwigs, two top class masters of confectionery, and the multi-award-winning chocolatier Lothar Buss. The chocolate creations were based on the individual production steps of cocoa, starting with the cocoa fruit and finishing with chocolate. Among the presented desserts were a dessert based on cocoa fruit pulp and a dessert variation with fermented and roasted cocoa beans.

Philipp Schoeller, Director of the Barry Callebaut Deutschland GmbH, says, “We are proud to open one of our excellent Chocolate Academys in Germany because Germany is one of the most important markets for chocolate artisanry. Finally, we can offer training and courses regarding the refining of individual cocoa and chocolate creations on the level of first class gastronomy. That way, we provide an important contribution to the knowhow of German chocolate specialists.”

With eighteen training centres in Europe, Asia, North and South America and Australia, the Barry Callebaut group has the largest network of training facilities for chocolate professionals worldwide. Last year, about 38,000 participants followed training and took courses.

Barry Callebaut presents its FullFill Factory

Barry Callebaut, the manufacturer of high quality chocolate and cocoa products, has presented its latest service offering - the Barry Callebaut FullFill Factory.Designed to answer the increasing need of perso...

GNT Group bundles its power of innovation

GNT, the provider of colouring foods, has restructured and consolidated its innovation and R&D teams. The arget is to continue to be able to optimally meet the individual requirements of clients in the food and beverage industry.

Bettina Blau, Managing Director of GNT Europa GmbH and new member of the GNT Group’s Executive Committee, will head the newly created department. She says, “As a pioneer in this market segment, GNT is aware of its responsibility and is eager to actively support the development of its customers’ global markets with its newly created structures. In the future GNT will continue to be the guarantor for safe, clean and innovative products."

Her former sales responsibilities will be taken over by Petra Thiele, pictured right with Bettina, who has recently been appointed to the Managing board of GNT Europa GmbH. Petra has been working for GNT for many years. Prior to her new assignment she worked as Market Development Manager, where she was responsible for the opening of new markets and the establishment of a GNT branch in Singapore.

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