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Newsletter 18 January 2012

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DairyPack Tubs

 18 January 2012 | Your weekly food industry news and insights…                                                                 
SmartStuff:   “The most savage controversies are those about matters as to which there is no good evidence either way.”
Bertrand Russell, British philosopher and historian

Bidfood Solutions
 
Editor’s Stuff: A new word for 2012: ‘Naturality’

On the long list of trend watchers who strut their insights and predictions every end-beginning of the year, one of the most informed is the British-based think-tank-consultancy, New Nutrition Business, especially when it comes to that über trend, health and wellness.

It has published its annual 10 Key Trends in Food, Nutrition & Health for 2012 and, with it, has cleverly coined a new word, ‘naturality’, that encapsulates the most evident driving force in the food game today… read on!

‘Naturality’ is set to be the leading driver of innovation in the food and beverage market in 2012, according to the latest edition of New Nutrition Business’s eagerly anticipated annual trend-spotting report. 10 Key Trends in Food, Nutrition & Health 2012 says naturality has become the biggest single trend in the market to the point that it is now a “basic consumer requirement for any brand” – even those without an overt health position.

At home, the biggest news of the week is that speciality ingredients company, Sharon Bolel Chemical Marketing, has been wholly acquired by CJP Chemicals for an undisclosed amount. It’s a strategic move that offers significant growth opportunities for both parties – and here’s wishing their merger well.

Sharon Bolel, well known in both the food and personal care arenas, can be congratulated on building a fabulous business from scratch, and deserves every penny of her hard-earned success. She is particularly media savvy, on both the advertising and PR fronts in marketing her products and expertise, and I have no doubt that these efforts have greatly helped her cause.

My wish for 2012, as a news-hungry journalist with a starving weekly newsletter to fill, is that others in the food/ingredients game would be likewise!

 

Brenda Neall: publisher & editor                      

 Tired of your job? Want to start 2012 afresh? Who said good jobs are scarce? Clearly not if you’re in the food industry! Many interesting career opportunities are posted up on FOODStuff SA’s Jobs pages. Click here!

Kerry Ingredients

  Trends, Trends, Trends
When it comes to food, people around the world are more alike than different, according to McCormick’s annual flavour report. Since 2000, McCormick has endeavoured to inspire a passion for flavour with its signature flavour Forecast report, pinpointing common trends and flavours driving culinary innovation around the world. This year, for the first time, it has taken a global view.



 International News and Developments

The founding family of Britain’s biggest milk producer stands to pocket nearly £100m after agreeing to sell the firm to the German dairy company, Müller.

In Britain, fast food, for the first time ever, now makes up more than half of all the meals eaten outside of the home. The recession, and the subsequent squeeze on disposable income, has encouraged millions of families to cut back on spending on luxuries, especially on meals in restaurants.


Savannah Fine Chemicals

 Food Marketing, NPD and Innovation

McDonald’s will briefly become the UK’s biggest retailer of children’s books with a month-long promotion to replace the usual plastic toy in its Happy Meals with a book.

Kraft Foods in the UK has unveiled the launch of the “innovative” Cadbury Dairy Milk Bubbly, an aerated chocolate bar, and a launch that will draw comparisons with Nestle’s Aero bar.
McCain Foods has launched Ready Baked Jackets, a microwaveable jacket potato that cooks in five minutes, in the UK.
US: Putting millions into food advertising
The US is seeing a resurgence in marketing efforts for packaged foods that began with the financial crisis and continues as the economy remains uncertain. Kraft for instance, has just launched a $50m campaign for its cheese products.
When it comes to Coca-Cola products, people tend to be die-hard fans. While Diet Coke has been a leading sugar-free soft drink since it was first released in 1982, it came to light that young adult males shied away from this beverage — identifying it as a woman’s drink. The company’s answer to that predicament came in 2005 — in the form of a shiny black can — with the super-successful release of Coke Zero.

 Verni Superflor

 Food Science and Ingredients Stuff

Why do we like fatty foods so much? We can blame our taste buds. Could it be that scientists have discovered a sixth basic taste that the human tongue can detect – fat?

For many consumers, the label “fair trade” promotes the inaccurate assumption that a chocolate bar is lower in calories than its competitors, two new US studies have found.

A short burst of low voltage alternating current can effectively eradicate E coli bacteria growing on the surface of even heavily contaminated beef, according to a new study. The technique offers an inexpensive and easy to implement approach to reducing the risk of food poisoning.

Honeybee deaths linked to seed insecticide exposure
Honeybee populations have been in serious decline for years, and Purdue University scientists may have identified one of the factors that cause bee deaths around agricultural fields: the presence of neonicotinoid insecticides, which are commonly used to coat corn and soybean seeds before planting.
Placebo effect stronger than we thought?
Double-blind trials have long been considered the gold standard to determine drugs’ effectiveness. Do we need to rethink that assumption, given the power of the placebo effect?
Man from Mars: health and nutrition research at Mars, and beyond
Hagen Schroeter, the director of fundamental health and nutrition research at Mars, Inc, talks about research on bio-active food compounds and the search for why a healthful diet is good for you.

Consulting in Food Labelling

 Health and Nutrition Stuff
Spotlight on fructose absorption
Of the many forms of sugars, fructose currently is in the spotlight more than others. In part, this is related to a perceived increase in the prevalence of fructose malabsorption or intolerance. This IFIC report details the latest science on the topic.
A link between eating processed meat, such as bacon or sausages, and pancreatic cancer has been suggested by researchers in Sweden. They said eating an extra 50g of processed meat, approximately one sausage, every day would increase a person’s risk by 19%. But the chance of developing the rare cancer remains low.
The Delboeuf illusion: Why expanding dinner plates are expanding our waistlines
An optical illusion documented by Belgian philosopher Franz Joseph Delboeuf in the 1860s could help to explain why smaller plates could help us battle the bulge, according to a new study.
Fad diets are nothing new – people have been following them for two millennia. They are also little better than useless, so why do we keep following them? A new book looks back on 20 centuries of bingeing, purging, snake oil and strange ideas…

A diabetic man with a penchant for sugary drinks who lost his legs to amputation is the latest posterboy in New York’s health department’s hard-hitting anti-obesity campaign.


 Food bites… Technology will drive the natural foods business

“The benefits food technology brings in terms of convenience and palatability should not be underestimated – there’s nothing convenient about a coconut and there’s little that’s palatable about unroasted coffee beans. It is convenience and palatability that people want most – as well as health benefits – and those are two elements that many foods cannot deliver in their raw and natural state.

Demand for smart food technology will, if anything, increase because ‘natural foods’ with ‘natural benefits’ will increasingly mean foods that are processed as little as possible – often a hugely difficult task.

As a result, it is companies who invest in technology, not hippy companies and not back-to- the-land sandal wearers, who will most likely influence the natural foods business in the years ahead, for only technology will be able to resolve the contradiction that sits firmly in consumers’ minds: that they want their food and drink products natural and healthy and convenient and good-tasting.”

Julian Mellentin, from Ten Key Trends 2012 report, New Nutrition Business
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Brenda NeallPublished every Friday (except for this January) as part of www.foodstuffsa.co.za, this newsletter is a cherry-picking, agglomerating service for all food and beverage industrialists. It aims to be topical, insightful, provocative, intelligent… fast, fresh and full of additives!
 
FOODStuff SA, stuff about FMCG food-bev manufacture from farm gate to retail shelf, is published and edited by Brenda Neall. You can contact her at: brenda@foodstuffsa.co.za


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