< Previous30 Food & Drink Internationalwww.fdiforum.netFLAVOURING & COLOURINGThe role of flavours and colours in foodand drink has perhaps undergone morechanges in the past few decades thananything else in the industry – and it’smostly been driven by consumer demand.The consumer has become a much moreintelligent creature as of late, less prone toimpulse purchases based upon brightlycoloured packaging, and more concernedwith health benefits, E-numbers and thewelfare of any animals involved. This hashad a profound effect on the ingredientsmarket as a whole. And those who haveadapted to this trend have flourished fromit.Yet despite the value consumers placeon natural, high quality ingredients, theystill won’t purchase products that don’toffer the flavours and tastes they’re usedto. Those of a certain age still shudder atthe thought of Coca-Cola’s disastrousattempt to change their recipe in theeighties, which remains the gold standardfor ill-advised revamps and relaunches.Fortunately, it’s now possible to makechanges to recipes without removingeverything people like about the productsin the first place.The colouring industry is no less robustin this regard. Following on-going effortsto reduce the amount of food waste withinsupermarkets, there was a campaign runto inform consumers that products thatare not the accepted shape, or are slightlypast the sell-by date, are still consumableand fully healthy. The campaign saw somesuccess, with a number of well-knownchains actually stocking dedicated “out-of-shape” produce, including wonky bananasand uneven cucumbers. Fantastic news forthe farming industry, as they are now lesslikely to have a large proportion of theirsupplies thrown away.What did not see success however, wasthe tangential campaign to promote foodproducts that were not as colourful. Nomatter the shape, or the assurances behindit, retailers found great difficulty inconvincing consumers to purchase finishedproducts that were less brightly coloured,or in some cases – were not the acceptedcolour. A particular example was freshsalmon, which continued to sell moreeffectively where food colouring was usedto create an even tone amongst theproducts on offer.It could be hypocritical that consumersdesire healthier produce and moretransparency when it comes to ingredients.But that at the same time, are completelyunwilling to compromise on taste, colouror even texture. Simply put however, thatTheperfectbalanceConsumers are demanding less artificial ingredients and more healthyoptions – without compromising on taste, colour or texture. How aremanufacturers to cope? is the nature of the consumer, and it isunlikely to change. What can changehowever are companies catering to thesemarkets, who are rapidly adapting andresearching new and innovative ways tomeet the demands put forth by customers,no matter how complex. After all, as theChinese proverb says – crisis andopportunity are the same word. Natural sweeteners, research into plant-based extracts, even looking at high-protein ingredients such as insects (withlimited success currently in the west).Ingredients companies are doing whatthey can to tap into the growing market,while moving away from areas that aretrending negatively at the moment.Artificial flavours and colours, ingredientswith too much sugar content – research isconsistently showing us that these canhave health implications, from obesity tohigh blood pressure, through to – in somerare cases – carcinogenics. It’s not all about the risks to healthhowever, and many manufacturers havestarted to expand and diversify theiringredients to cater for increases incustomer taste. Simply put, the consumerindustry has never been as diverse as it is32 Á30-33_Layout 1 01/03/2016 11:46 Page 1Food & Drink International 31www.fdiforum.netFLAVOURING & COLOURINGPHOTO: SHUTTERSTOCK.COM/GAYVORONSKAYA_YANAMars to remove allartificial colours fromglobal food portfolio In order to meet evolving consumer preferences, Mars, Incorporatedwill remove all artificial colours from its human food products. Although many of the company’s products are already free fromartificial colours, Mars is extending its commitment to cover its rangeof chocolate, gum, confectionery and food and drink businesses. Artificial colours pose no known risks to human health or safety, butconsumers are calling on food manufacturers to use more naturalingredients in their products. Against this backdrop, Mars will workclosely with its suppliers to find alternatives that not only meet the itsstrict quality and safety standards, but also maintain the vibrantcolours consumers associate with Mars’ brands. Mars’ strategy includes partnering with suppliers to identify newingredients and formulas that meet its safety and quality standards,addressing all legal and regulatory requirements, and creatingaccessible ways to gather input and feedback from consumersthroughout the reformulation process. The process of developingalternative colours, ensuring their safety and quality, obtainingregulatory approval, and introducing the new ingredients across theentirety of its global human food portfolio will take about five years.30-33_Layout 1 01/03/2016 11:46 Page 232 Food & Drink Internationalwww.fdiforum.netFLAVOURING & COLOURINGnow, with many people actively looking fornew and exciting taste experiences –particularly those which come from differentcultures. This has led to a boom in the import andexport industry, as ingredients suppliers seekto extend their stock to cater for such foreignpower foods as Freekah, amaranth, buckwheat,kamut and teff. Many of these have beenstaple parts of the human diet in their ownregions, but failed to take off internationally.Not the case now however, as they have eachseen success in the UK market, as well asfurther afield – a success story that mirrorsthose of more well-known products such asquinoa. Flavours, colouring and ingredients remainsone of the most free-flowing parts of the foodand drink supply chain, despite that they willlikely always remain integral to manufacturing.Consumers have not yet adapted to acceptfood that looks different to our perceivedperfect food, now are they willing to acceptany compromises when it comes to taste.As always, it will be up to suppliers andmanufacturers to find the correct balance.PHOTO: SHUTTERSTOCK.COM/INDIA PICTURENew research highlightsconcerns for future of cocoaproduction New research entitled‘Destruction by Chocolate’from HardmanAgribusiness details thecontrasting state of cocoaproduction across threecontinents and concludesthat the future of cocoaproduction is beingdecided in Latin Americanwhere the crop is beingreimagined. Doug Hawkins, reportauthor and managing director of Hardman, said: “With the commodity in shorteningsupply and now being a $12 billion plus annually traded segment in the softs market,there is a swell of developing interest in its production and capital flows are increasingto support that protection.”Mr Hawkins added: “Asian cocoa production is in a spiral of decline, African cocoaproduction cannot be described as sustainable and only in the Americas is a vibrant,progressive culture developing which offers the hope of a sustainable, reliable supplyof high quality cocoa.“Demand is growing faster than supply and for the downstream sector; thepossibility of a supply shortfall is a looming nightmare. In no other importantcommodity or business sector is there such a fragile balance between security ofcommodity supply and downstream brand performance.“Despite these challenges, the price of traded cocoa in the international commoditymarkets has trekked firmly upwards...” 30-33_Layout 1 01/03/2016 11:46 Page 330-33_Layout 1 01/03/2016 11:46 Page 434 Food & Drink Internationalwww.fdiforum.netDAIRYMuch of the controversysurrounding the dairyindustry comes from thebeginning of the supply chain with thefarmers themselves claiming that theprice they are paid for milk bysupermarkets is no longer sustainable orfair. This has resulted in a slew of strikesand campaigns, and the controversy isstill rumbling on. It has already resultedin a number of positive changes, withsome of the supermarkets ensuringfarmers and suppliers are paid a fairerprice for their milk and utilising marquesand specialised packaging to educateconsumers and enforce beliefs andcorporate social responsibility. Elsewhere,suppliers are reappraising theirrelationships with supermarketssometimes to the chagrin of smaller scaledairy farmers, or helping to get a foot inthe door for others to follow.Arla Foods, the farmer-owned dairycompany, has recently confirmed that ithas entered a new three year contractwith Asda for the supply of its own brandmilk and cream. The new agreementallows Asda to source over 1.5 billionlitres of British milk from the dairycooperative. Last year, Asda was the first majorgrocery retailer to carry Arla’sresponsibly source farmer-owned marqueon pack, online and in-store. It allowsshoppers to easily identify and trust thatwhen they buy own label products theyare responsibly sourced from a farmer-owned business where all the profits goback to its owners and that it has thehighest expectations for animal welfareand environmental standards throughoutits supply chain. The new contractensures that this commitment continuesuntil 2019 and provides Arla farmerowners with a sustainable and fair homeChurningfor change The dairy industry and supply chain, has been through a tumultuousperiod, but despite the controversy, the industry is gaining a footholdand flourishing. Nestlé and First Milk to develop next generation of dairy farmers Nestlé and First Milk have launched a two-year Next Generation Dairy LeadersProgramme, a scheme for young farmers that aims to identify, nurture and develop thenext generation of dairy leaders.It will focus on a small group of the most innovative First Milk Farmers supplying toNestlé’s factories in Girvan, Scotland and Dalston, Cumbria. The farmers will take part in a number of activities to help improve their knowledge ofthe global dairy industry and give them a greater understanding of the dairy supply chainfrom field to consumer. The participants will also get the chance to visit Nestlé’s UKfactories to learn about the company’s supply chain and how the quality of their milkimpacts production performance.The programme forms part of Nestlé’s long-term partnership with First Milk to improvethe sustainability of their farms and develop a more sustainable and efficient supply chain with a reducing environmental impact.The Nestlé First Milk Partnership comprises 106 farmers in Ayrseshire and Cumbria providing high quality fresh milk used in the manufacture of brandssuch as Kit Kat and Nescafe Café Menu.34-37_Layout 1 01/03/2016 11:49 Page 1Food & Drink International 35www.fdiforum.netDAIRYfor their milk. Peter Giørtz-Carlsen, executive vicepresident, Arla Foods UK, says: “This iswelcome news and we value Asda’scontinued support for our dairy farmers.This demonstrates that we need todevelop our industry by partnering withour retail customers and adding value.”Martin Evens, chairman, AsdaDairyLink and Arla farmer, adds: “Thecontinual support that Asda had shown toArla farmers across the country and itscommitment to dairy should becommended. Life on farm is extremelytough at the moment and this news isexactly what our farmers need.”In addition to the new contract, Asda isalso increasing its support by extendingthe Asda DairyLink groups, where is hasPHOTO: ARLASensient Flavours’ portfolios offerice cream without the calories With demand for better-for-you options in the icecream segment experiencing notable growth,Sensient Flavours’ APSS (All-Purpose SweetSolutions™) and DairyBoost™ portfolios aredesigned to significantly reduce fat and sugar whilecompensating for any associated sensoryshortcomings. The flavourings are natural, Halal &Kosher certified and also available as organicversions. By lowering the sugar and fat content, Sensient’singredients enable significant calorie reductionswhile maintaining the indulgent, rich flavour andcreamy mouth-feel of traditional ice cream. Bothsystems can be tailored to meet customer-specificrequirements. Working parallel, the non-volatile componentsemulate the authentic dairy mouth-feel and thevolatile components capture the true dairy flavourprofile. The result is a full fat organoleptic sensationfor low fat ice creams or frozen yoghurts. Each DairyBoost™ variant has a rich, heat-stabledairy base with signature top notes, and can beused individually or in combination with each other.The range is available in different flavour profiles, including cream, coconut, condensed milk, dulcede leche, fresh milk and yoghurt. 36 Á34-37_Layout 1 01/03/2016 11:49 Page 236 Food & Drink Internationalwww.fdiforum.netDAIRYbeen working directly with Arla farmer owners toimprove animal welfare, reducing carbon footprintand increasing efficiency on farm. Arla Foods amba is maintaining its on-accountmilk price at 21.81 pence per litre, through March2016, for its 12,700 owners, including around2,700 from the UK.Commenting on the situation, AshAmirahmadi, head of milk and member services atArla Foods UK, said: “The ongoing imbalancebetween conventional milk supply and demand isputting continued pressure on the on-farmeconomy, while the significant increase inproduction across northern Europe is resulting inhigher cheese and ingredients stocks, resulting insustained downward pressure on markets … Incontrast, the market for organic products, mainlyin Europe, remains strong and organic milkcontinues to be in demand.”Despite the ongoing challenges in the dairysector, one of the most potentially disruptiveforces is the forthcoming EU referendum or, moreArla UK launches ‘best of both’yellow top milk Arla, the UK’s largest dairy company, haslaunched a unique and new branded milkproduct: Arla ‘Best of Both’ (Arla BOB); fat-free milk that tastes as good as semi-skimmed, packaged with a distinctiveyellow top. The farmer-owned dairy cooperative hasspent three years developing thetechnology to produce Arla BOB whichinvolves collecting some of the naturallyoccurring protein in milk and carefullyadding more of it back into skimmed milk todeliver a taste and texture that is as goodas semi-skimmed and fat-free. In addition,with Arla’s unique PurFiltreTM process, italso has an increased shelf life.The launch of Arla BOB is beingsupported by a £7 million integratedmarketing campaign designed to announcethe product with bursts of ‘yellow’ across allconsumer touch points. Arla BOB is available in retailersnationwide in 2-litre (rsp: £1.50) and 1-litreformats (rsp: £1). For more information, visit www.arlafoods.co.uk. 34-37_Layout 1 01/03/2016 11:49 Page 3Food & Drink International 37www.fdiforum.netDAIRYspecifically, the vote to leave (Brexit). There are supporterson both sides of the divide, with some claiming a vote toleave would usher in positive change and benefit farmers.Others worry that leaving the EU will have a drastic effecton British agriculture, but others claim that using thepossibility of a Brexit could be a means of driving reform inthe food and farming sector. As a significant proportion ofBritish Dairy farms are linked to Europe either partially orwholly, the referendum carries with it a variety of impacts,consequences and considerations. David Dobbin, of Dairy Farms and chief executive ofUntied Dairy Farmers, has said that leaving “one of theworld’s largest trading blocks and go at it alone wouldsimply be too great a risk,” adding “While we haveconcerns relating to EU regulations which add to ourcosts, we have even greater concerns on the risks whichwould be incurred by leaving the EU.” On the subject ofsingle farm payments, which UK farmers receive from theEU, Mr Dobbin said that those in the industry would beworse off if voters opt for a Brexit. The vote takes placeon June 23. Although the marketplace is still volatile, and farmersand suppliers are still fighting for fairer prices, there is adefinitive transformation taking place in the dairy industry.The change for the coming months is wrapped up in theEU referendum with the future of the dairy sector lookinguncertain. Nevertheless, industry leaders are taking chargeand are driving forward positive change. PHOTO: SHUTTERSTOCK.COM/DEGTIAROVA VIKTORIIAUelzenaIngredients, abusiness unit of theUelzena group, offersa broad range of highquality milk-basedfood ingredients andextraordinaryexpertise in the milkfat processing sector.All products areproduced in several group-owned production plants in NorthernGermany. Uelzena Ingredients are distributed by the headquarterUelzena eG as well as Uelzena’s subsidiary company WarmsenerSpezialitäten GmbH. Their customer base comprises the largest industrial confectionery,chocolate, ice cream, baking and food companies as well as craftbusinesses. The product portfolio includes low heat and high heatskimmed milk powder, sweet buttermilk powder, butter, anhydrousand/or fractionated milk fats and sweetened condensed milk as well asyoghurt and cream products or customized fat compounds. Contract processing of butter, anhydrous milk fats and creamproducts as well as contract fractionation and/or deodoration of milkfat isoffered within the contract manufacturing services of Uelzena. Uelzenaholds all the necessary certifications ranging from ISO 9001 up toorganic, kosher and halal productions. E: info@ingredients.uelzena.comW: www.ingredients.uelzena.com34-37_Layout 1 01/03/2016 11:49 Page 4• Label • Sleeve• Feed • Wrap• Count • CapWith fast, accurate & competitively pricedequipment ranging from a simple entry level'flash' labeller all the way through to fullyautomatic linesAdvanced Dynamics Limited, Unit 3, 606 Industrial Park, Staithgate Lane, Bradford, BD6 1YAT: 01274 731222 E: info@advanceddynamics.co.ukwww.advanceddynamics.co.ukCome andsee us at FoodexStand: N289 To make industrial processes more economical, preserve resources and protect our environment you can rely on our experience and high-perfor-mance filtration solutions. Whether you are considering a new build or upgrading an existing plant, we are able to off er you the optimum technical package for wastewater treatment and reuse. Phone +44 (0) 1905 641966 | info@aquabio.co.uk | www.aquabio.co.ukFREUDENBERGFILTRATION TECHNOLOGIESVisit Aquabio at FOODEX 2016April 18 – 20, 2016National Exhibition Centre in Birmingham, UKWATER IS OUR MOST PRECIOUS RESOURCERECYCLING UP TO 75 % OF YOUR WASTEWATER TOGETHERVisit Aquabio atFOODEX 2016 Stand E295April 18 – 20, 2016National Exhibition Centrein Birmingham, UK38-46_Layout 1 01/03/2016 12:47 Page 1Food & Drink International 39www.fdiforum.netFOODEXThe biennial exhibition is set toshowcase the latest trends across thefood manufacturing sectors fromtraceability to new ingredientsspanning the bakery, beverage,dairy, fresh, ingredients, logistics,meat and seafood sectors.The exhibition is the ideal placefor the manufacturing industry toconnect with new suppliers, meetnew customers and discover thelatest new product ranges. Visitors alsobenefit from face to face interactions withexhibitors and the chance to view newinnovations as – or even before – they hitthe market. The 2016 event is expected toattract around 14,000 visitors from acrossthe food and drink industry, representingevery sector. More than 350 exhibitorswill showcase products at the exhibition,with Dan Dixon, Event Director,confirming the show will sell out thismonth – over eight weeks ahead of theshow.Over 100 sessions and250 speakers deliver richcontent for attendeesA rich programme of contentwill be available to visitors bothat the Foodex event as well as co-located shows Food & DrinkExpo, Farm Shop & Deli Showand the National ConvenienceShow. With over 100 sessionsand 250 speakers confirmed,visitors can hear from theindustry’s leading experts on awide range of topics includingfood and drink fraud, protectingsupply chains and opportunitiesand threats in exporting. The sugar debatewill also be covered in regard to diet andobesity, as an issue that manufacturershave a key part in, as well as how tocombat campylobacter. Great New IdeasIn addition to a wide range ofdemonstrations, interactive debates andseminars free to attend across theexhibition’s three days, the show will playhost to the Great New Idea competition.Exhibitors will be asked to submit a newproduct/idea that has been launchedwithin the sector for the opportunity towin the Best New Idea Award, which willpresented in the show theatre. The awardwill be voted for by visitors leading up tothe show online and via social media, withthe finalists taking to the stage to presenttheir innovations to judges and anaudience before the winner is announced.Speaking about Foodex 2016, EventDirector, Dan Dixon, said: “Face-to-faceevents are important for most industriesto demonstrate what they do. Theypresent an opportunity for exhibitingcompanies to meet with potential andcurrent buyers and demonstratenew products. The biennialtimeline is to allow thatinnovation to grow. Face to faceis obviously a key part of howpeople want to do business. Thisis a significant date in the foodcalendar for people to come alongand see what is going on in theindustry.”Foodex 2016, the UK’spremier trade event for thefood and drinkprocessing, packaging,ingredients and logisticsindustries, returns to theNEC in Birmingham from18-20 April 2016. Foodex returns to NECTo find out more about the show,or to register free of charge –visit www.foodex.co.uk 38-46_Layout 1 01/03/2016 12:47 Page 2Next >