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ProWein 2023 Trend Text No. 1 / November 2022: Message in a Bag-in-Box

Planet Wine is on the cusp of a packaging revolution. The idea that good wine comes in a glass bottle with a cork used to go without saying. Beginning in 2000 in the Clare Valley of South Australia, however, the use of screw caps rapidly became the norm for numerous categories of wine. Recent years saw the quiet introduction of light-glass bottles, often unnoticed by consumers. Now bag-in-box and other non-glass packaging are looking set for near-future expansion on a screw-cap type scale. ProWein, the world’s largest and most important trade fair for wine and spirits, from March 19 – 23, 2023 in Düsseldorf, Germany, is the ideal opportunity to find out about the latest packaging trends.

Why the wine packaging rethink now? For the same reason the switch to renewable energy was accelerated by the war in Ukraine. Producing glass bottles is energy-intensive, so the rising cost of energy has increased the cost of glass wine bottles by 30 Percent to over 100 Percent depending on country. And that’s if there is any availability! The war has also resulted in a major bottle shortage. Exacerbating the problem, many wine producers have taken to hamstering away as much as a full year’s supply of glass. Suddenly, the glass bottle isn’t only a problem because it accounts for a large percentage of a wine producer’s carbon footprint, but also because it now creates a stack of cost and logistical problems.

Mundial | Mercados | Vitivinícola | Envases y etiquetado Martes, 29 Noviembre 2022
Drink brands still going strong despite rise of discounters

By James Bayley

Published:  29 November, 2022

For the fifth month in a row, Lidl was the fastest-growing grocer in October, pushing up its sales by 20.9% during the period.

Lidl was marginally ahead of rival Aldi whose sales rose by 20.7%. Its share of the market is now 7.1%, up from 6.2% last year while Aldi moved to 9.3% from 8%.

Meanwhile, sales of supermarket's own label lines continued to grow as consumers moved away from branded products. Own label sales increased by 8.1% in October, while branded items declined by 0.7%.

For long-established brands, these trends might be a concern. However, the outlook for supermarket alcohol sales is not so closely aligned with grocery spending in other categories. 

For example, own-label grew its share of alcohol sales in grocers by just 0.1% in 12 weeks to 20 October (from 27.5% to 27.6%) compared to 2021, according to Kantar.

As for the discounters, branded alcohol has actually grown its percentage share of alcohol sales to 18.7% vs 17% in 2021.

Tom Miller, Amathus Drinks commercial director commented: “We haven’t noticed an increased demand for own-label products.

“In our eight Amathus Drinks stores and website, the demand for premium branded products has never been stronger. This is particularly evident on limited-release products, where demand outstrips supply many times over.”

Different propositions work for different consumers. Logistically, own-label requires a longer set-up time for the distributor because everything is done in-house. Ultimately, the brands with a clear identity and high consumer engagement through their own marketing strategies will continue to drive volume.

“It will be interesting to observe the future of own label products as the UK heads into a recession,” said Zippy Bąkowska, head of marketing at Enotria & Coe.

“If we compare to consumer buying patterns during Covid, when furlough and business closures meant that many people were on constrained budgets, we saw that consumers gravitated to trusted brands that were perceived to deliver reliable value, even if that wasn’t always at the lowest cost.”

Whether it's own label or branded wine, creating customer loyalty appears to be the biggest commodity in the BWS retail sector.

A more in-depth analysis of this feature will be available in the December edition of Harpers.

 

Reino Unido | Mercados | Vitivinícola | Clientes | Licores - bebidas Martes, 29 Noviembre 2022
Wines of Spain announces dates for 2023 Annual Tastings

By James Bayley

Published:  30 November, 2022

The event is the most comprehensive tasting of Spanish wines in the UK and allows leading exporters and importers of Spanish wines to present their latest portfolios to the British trade.

For the London edition, Spain’s numerous DOs, styles and grape varieties will be on show and new releases will highlight new innovations across the country.

A regional tasting will be held in Leeds on in March, where a walk-round tasting format will offer special flights, themed tables and food & wine pairings featuring 200 Spanish wines selected by bodegas and UK importers.  

Masterclasses will provide additional insights into the Spanish wine category and free-access webinars are scheduled for February and March, to allow those who can’t make the live event to attend virtually.

Fernando Muñoz, UK director for Foods and Wines from Spain, said: “After the successful return of our in-person tastings last year, we are very upbeat about 2023 and look forward to hosting our annual tasting events both in London and Leeds. It is very important to us to continue to broaden the appeal of Spanish wines beyond Southeast England and we are pleased to be visiting Yorkshire next year.”

Registration will open mid-December. Email Esta dirección de correo electrónico está siendo protegida contra los robots de spam. Necesita tener JavaScript habilitado para poder verlo. for more information.

 

Reino Unido | Mercados | Vitivinícola | Eventos Martes, 29 Noviembre 2022
Europe Rolls Out New Rules Governing Olive Oil Quality

Brussels reviewed olive oil classifications, labeling and marketing. The simplified rules aim at a more homogeneous E.U. olive oil market.

Nov. 30, 2022
Paolo DeAndreis

The European Union’s new reg­u­la­tions regard­ing olive oil qual­ity and label­ing came into force at the end of November.

The two doc­u­ments approved a few months ago and recently pub­lished in the Official Journal of the E.U. pri­mar­ily inte­grate pre­vi­ous reg­u­la­tions to improve effi­ciency.

The European Commission explained that the need for a com­pre­hen­sive update comes from ​the expe­ri­ence acquired over the last decade [which] shows that cer­tain aspects of the reg­u­la­tory frame­work need to be sim­pli­fied and clar­i­fied.”

See Also:New European Label Recognizes Health Benefits of High-Polyphenol EVOOs

The cor­rect adop­tion of olive oil clas­si­fi­ca­tion meth­ods and the truth­ful label­ing for olive oil are among the main items cov­ered by the Delegated Regulation 2022/2104 and the Implementing Regulation 2022/2105.

As they intro­duced the reg­u­la­tion, the European Commission said com­pli­ance and con­for­mity checks are nec­es­sary.

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The com­mis­sion noted how olive oil qual­ity, explic­itly regard­ing organolep­tic and chem­i­cal pro­files, set it apart from other veg­etable and seed oils. It added that the pro­duc­t’s unique qual­i­ties make the need to pre­vent fraud espe­cially poignant in the sec­tor.

According to the com­mis­sion, olive oil pro­files must be ana­lyzed using the pro­to­cols devel­oped by the International Olive Council, of which the E.U. is a mem­ber. The IOC’s pro­to­cols require form­ing pan­els of selected and trained tasters.

To ensure uni­for­mity in the imple­men­ta­tion, min­i­mum require­ments for the approval of pan­els should be set out,” the com­mis­sion wrote. ​In view of the dif­fi­cul­ties that some mem­ber states encounter in set­ting up tast­ing pan­els, the use of pan­els in other mem­ber states should be autho­rized.”

Other cru­cial areas where the reg­u­la­tions inte­grate the pre­vi­ous rules include label­ing. The com­mis­sion’s goal is to man­date labels that are highly vis­i­ble, easy to read and con­tain all the nec­es­sary infor­ma­tion about the pro­duc­t’s con­tents.

The label should also inform con­sumers about the stor­age con­di­tions of the prod­uct, as ​numer­ous sci­en­tific stud­ies have demon­strated that light and heat adversely affect the qual­ity of olive oil.”

The label­ing reg­u­la­tions are meant to ensure that ade­quate and cor­rect infor­ma­tion on the prod­uct enables the con­sumer to choose,” Roberta Capecci and Roberto Ciancio, offi­cials at the Italian cen­tral inspec­torate of qual­ity pro­tec­tion and fraud pre­ven­tion of agri-food prod­ucts (ICQRF), told Olive Oil Times.

Sometimes mark­ers use mes­sages that attract the atten­tion of the con­sumer, empha­siz­ing prod­uct char­ac­ter­is­tics not cov­ered by the… rules and which may not com­ply with E.U. and national pro­vi­sions,” they added.

Labeling, there­fore, is the meet­ing point of two dif­fer­ent needs: that of the pro­ducer, who wants to ade­quately pro­mote his or her olive oil by dif­fer­en­ti­at­ing it from oth­ers, and that of the con­sumers, who want to know exactly what they are buy­ing,” Capecci and Ciancio con­tin­ued.

Current European food safety reg­u­la­tions pro­hibit mis­lead­ing infor­ma­tion on labels regard­ing qual­ity, pro­duc­tion process or food ori­gin.

When it comes to the olive oil sec­tor, the E.U. reg­u­la­tion… now imple­mented in reg­u­la­tion 2022/2014 pro­vides for more spe­cific rules related to olive oil ori­gin, the pro­ce­dures con­cern­ing the sup­ply of cer­tain manda­tory details, the rules gov­ern­ing the optional par­tic­u­lars con­cern­ing the method of pro­duc­tion, such as cold-pressed, extract/first press­ing and for the chem­i­cal and organolep­tic char­ac­ter­is­tics of the oil and the har­vest year,” Capecci and Ciancio said.

The com­mis­sion wrote that labels should always inform the con­sumer of the pro­duc­t’s ori­gin, includ­ing whether it is a blend of olives or olive oils from dif­fer­ent regions or coun­tries.

If the olive har­vest and olive trans­for­ma­tion took place in dif­fer­ent coun­tries, that infor­ma­tion would have to be men­tioned on the label, with few excep­tions.

As a result of agri­cul­tural tra­di­tions and local extrac­tion and blend­ing prac­tices, directly mar­ketable vir­gin olive oils may be of quite dif­fer­ent taste and qual­ity depend­ing on their place of ori­gin,” the com­mis­sion wrote.

This may result in price dif­fer­ences within the same cat­e­gory that dis­turb the mar­ket,” it added. ​There are no sub­stan­tial dif­fer­ences linked to ori­gin in other cat­e­gories of edi­ble olive oil, and so indi­cat­ing the place of ori­gin on the pack­ag­ing of such oil may lead con­sumers to believe that qual­ity dif­fer­ences do exist.”

The only highly-spe­cific regional indi­ca­tions allowed on labels are related to PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) cer­ti­fi­ca­tions. All other prod­ucts must be labeled accord­ing to the coun­try of ori­gin, not its regions or provinces.

When it comes to extra vir­gin olive oils, the ori­gin is a manda­tory indi­ca­tion,” Capecci and Ciancio said. ​When an olive oil is iden­ti­fied on the label as Italian, it means that it has been pro­duced in Italy only using Italian olives.”

Still, it is not unusual to find labels that only par­tially com­ply with the cur­rent reg­u­la­tions. In the ICQRF’s expe­ri­ence, this mostly hap­pens when the indi­ca­tion of ori­gin is involved.

To pro­mote their prod­uct, some­times the pro­ducer includes not only the national ori­gin of the oil but also the spe­cific regional, provin­cial or munic­i­pal ori­gin of the olives,” Capecci and Ciancio said.

In such a case, the oper­a­tor will be fined, and if the ori­gin of those olives is found to be not the one stated on the labels, then the whole thing becomes fraud in the exer­cise of trade which belongs to the crim­i­nal sphere,” they added.

European label­ing rules do not reg­u­late the infor­ma­tion about the cul­ti­vars used in olive oil pro­duc­tion. However, a few coun­tries have adopted their own rules about it.

At a national level (in Italy), some spe­cific reg­u­la­tions have been intro­duced,” Capecci and Ciancio said. ​They ensure the infor­ma­tion pro­vided on the label be truth­ful.”

“[Such tools are] the out­lin­ing of the cul­ti­vars in the offi­cial busi­ness pro­file [of the farm] and the detailed trace­abil­ity of the sin­gle lots of olive oil reported in the telem­atic reg­is­ter of oils,” they added.

In many coun­tries where olive oil pro­duc­tion is part of a long-stand­ing fam­ily tra­di­tion, a sig­nif­i­cant per­cent­age of the over­all national yield is con­sumed at home. In many cases, fam­i­lies and small grow­ers with a sur­plus of olive oil may sell it locally.

However, the cur­rent reg­u­la­tions pro­hibit this prac­tice as all prod­ucts on sale for con­sumers or restau­rants must be pack­aged and labeled accord­ing to the new rules. This means that pack­ag­ing oper­a­tions must be con­ducted by a legally-sanc­tioned oper­a­tor whose olive oil lots are reported in the national reg­istry.

Specific fines are cur­rently pro­vided for such vio­la­tions, such as the €800 to €4,800 fine for the sale of olive oil pack­aged in con­tain­ers that do not have an ade­quate clo­sure lock­ing sys­tem,” Capecci and Ciancio warned.

As a mat­ter of fact, European Union reg­u­la­tions and the national reg­u­la­tions about the olive oil sec­tor define highly spe­cific rules when it comes to label­ing, with the aim of offer­ing the con­sumers trans­par­ent and truth­ful infor­ma­tion,” they added.

Other aspects cov­ered by the new E.U. reg­u­la­tions include the ​age of the prod­uct” declared on the labels.

Operators should be allowed to indi­cate the har­vest year on the label of extra vir­gin and vir­gin olive oils but only when 100 per­cent of the con­tents of the con­tainer come from a sin­gle har­vest­ing year,” the com­mis­sion wrote.

Since the olive har­vest usu­ally begins dur­ing the autumn and ends by spring in the fol­low­ing year, it is appro­pri­ate to clar­ify how to label the har­vest­ing year,” it added.

With an October 13th deci­sion (2022/2103), the E.U. also announced the offi­cial posi­tion on the planned elim­i­na­tion of the ​ordi­nary vir­gin olive oil” cat­e­gory by the IOC.

The E.U. will sup­port the IOC’s deci­sion to remove ​ordi­nary vir­gin olive oil” as an offi­cial olive oil cat­e­gory, as it is already excluded by the pre­vi­ous E.U. rules and their most recent updates.

The pre­vi­ous IOC stan­dard spec­i­fied ​ordi­nary vir­gin olive oil” as a vir­gin olive oil defined by the pres­ence of oleic acid in no more than 3.3 grams per 100 grams.


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Mundial | Mercados | Legislación y normativa | Aceite Martes, 29 Noviembre 2022
Taking stock: UK beverage businesses are in midst of ‘inventory crisis’

By James Bayley

Published:  30 November, 2022

According to new research by Unleashed, an inventory software provider, stock levels for beverage businesses are up 115% on pre-pandemic levels - above other huge categories such as electronics and telecommunications.  

The pile-up means many businesses within the drinks industry will become less profitable, as they struggle to convert their assets into cash.

Meanwhile, manufacturers are paying 10.24% more for their goods now compared to the start of 2022.

The data, provided by 4,500 SMEs, examined four main data points: the value of stock on hand, Gross Margin Return on Inventory (GMROI), fulfilment days and the price paid for goods purchased.

Bryony Hampton, content marketing lead at Unleashed, told Harpers: “The supply chain uncertainties brought about by first the pandemic and now Brexit and the war in Ukraine mean they can no longer be confident in when key ingredients will land. With this uncertainty, many have been producing more stock when they can and holding that stock so there’s no question that they can’t fulfill orders in a timely manner. Customers won’t wait, so they’re shouldering the responsibility. One Devonshire distillery has invested in several external rented containers next to the warehouse to house that stock."

The data relating to drinks is a mixture of alcoholic (56%) and non-alcoholic products and softs (44%), and includes the likes of Southwestern, Cotswolds and Salcombe. 

Beverage manufacturers (both alcoholic and non-alcoholic) saw the fourth biggest increase in stock-on-hand levels of any sector when comparing Q3 stock levels in 2022 versus the same period in 2019 - up 115.1% on pre-pandemic levels.

When looking at GMROI (down 36.7%), it's clear that beverage manufacturers are feeling the impact of holding more stock, with the majority of firms seeing a drop in overall profitability when looking at this metric specifically.

However, when looking at fulfilment times, beverage firms have remained fairly stagnant when compared to pre-pandemic levels (+2.45%).

Overall, stock-on-hand levels for manufacturers in the UK jumped by 99.7%, from an average of £365,736 in Q3 2019 to £730,681 in Q3 2022, while GMROI dropped from 2 to 0.9 in the same period, and fulfilment times fell from 20 days to around two weeks. 

Reino Unido | Mercados | Vitivinícola | Logística | Licores - bebidas Martes, 29 Noviembre 2022
Nouveau règlement pour la commercialisation de lhuile dolive

Un nouveau règlement vient d’être publié dans le journal officiel de l’Union européenne : le règlement délégué (UE) 2022/2104 de la Commission du 29 juillet 2022 complétant le règlement (UE) n° 1308/2013 du Parlement européen et du Conseil en ce qui concerne les normes de commercialisation de l’huile d’olive et abrogeant le règlement (CEE) n° 2568/91 de la Commission et le règlement d’exécution (UE) n° 29/2012 de la Commission. Celui-ci abroge le règlement (CEE) n° 2568/91 et le règlement d’exécution (UE) n° 29/2012.

Ce règlement reprend globalement les mêmes dispositions du règlement précédent en apportant toutefois certaines précisions ou modifications.

Les nouveautés

1/ Indications organoleptiques

Les indications faisant référence au goût et/ou à l’odeur peuvent être mentionnées uniquement pour les huiles d’olive vierges extra et les huiles d’olive vierges.

Seuls les termes suivants peuvent figurer sur l’étiquette :
– fruité
– fruité mûr
– fruité vert
– piquant
– amer 
Accompagnés éventuellement d’une des trois mentions « léger, moyen ou intense » (en fonction de l’intensité de perception)

– huile équilibrée
– huile douce. 

Ces indications peuvent être utilisées uniquement si elles sont fondées sur une évaluation effectuée conformément à la méthode COI (méthode visée par l’annexe I, point 5 du règlement d’exécution (UE) 2022/2105).

> En dehors des termes ci-dessus, aucun autre terme faisant référence au goût de l’huile d’olive ne peut être utilisé.

 

2/ Ajout de denrées alimentaires dans une huile d’olive.

Lorsque d’autres denrées alimentaires sont ajoutées à une huile d’olive vierge, la denrée alimentaire qui en résulte ne porte aucune référence à l’huile d’olive vierge.

> En cas d’aromatisation de l’huile d’olive, la dénomination commerciale ne doit pas inclure « huile d’olive vierge extra » ou « huile d’olive vierge ».

 

Les précisions

1/ Conditionnement

Les huiles d’olive vierges extra, vierges (ainsi que « huile d’olive – mélange d’huile d’olive raffinée et d’huile d’olive vierge et huiles de grignons d’olives ») doivent être présentées au consommateur final dans des conditionnements d’une capacité maximale de cinq litres.

Pour garantir l’authenticité de l’huile d’olive, ces conditionnements sont munis d’un système d’ouverture qui perd son intégrité après sa première utilisation, et comportent un étiquetage conforme au présent règlement. 

> Pas de vente en vrac.

2/ Mélange d’huile d’olive avec d’autres huiles végétales ou incorporation dans des denrées alimentaires.

Seules les huiles d’olive vierges extra, vierges, huile d’olive – mélange d’huile d’olive raffinée et d’huile d’olive vierge et huiles de grignons d’olives peuvent être mélangées à d’autres huiles végétales ou incorporées dans d’autres denrées alimentaires. 

> Une huile déclarée lampante ne peut être utilisée dans ces cas.

Ces nouvelles dispositions s’appliquent depuis le 24 novembre. Normalement un délai de quelques mois permet d’écouler les stocks déjà imprimés.

Pour lire le nouveau règlement : https://eur-lex.europa.eu/legal-content/FR/TXT/PDF/?uri=CELEX:32022R2104&qid=1669730279401&from=FR

 

Q

Mundial | Aceite | Mercados | Legislación y normativa Martes, 29 Noviembre 2022
The Complete Package: The latest food packaging innovations

Alex Stewart, chief executive and co-founder of PACK'D, said: “We’re proud that this will be one of the first frozen packs in curbside recyclable paper anywhere in the world. For us curbside recyclability is everything, otherwise we’re just passing the buck to our customers and giving them an extra task.

“It’s our job to make sustainability easy for our customers, not more difficult and that means we need solutions that work for them and not just for us. We’re on course to be completely plastic free in 2023 and so far we’ve managed to remove 13.6 tonnes of plastic per year from our supply chain.”

Cotswold Hills has become the UK’s first vineyard to trial the use of Packamama’s flat wine bottles.

A small run of the 2021 English white wine will be available in the new sustainable eco-flat bottles as part of an ongoing, student-led, project undertaken at the Royal Agricultural University (RAU).

Hugo Sain-Ley-Berry-Gray, the RAU’s student lead on the project, said: “As students of food and agriculture, we are conscious of the carbon footprint associated with the industry. For the wine sector, glass bottles account for a high percentage of these emissions.

“Eco-flat wine bottles offer Cotswold Hills a product that aligns with our sustainability objectives. Reducing the weight and changing the material of our bottles is a step in the right direction to solve an existing problem. As new entrants into the industry, this was an opportunity we were keen to explore.”

Packamama’s eco-flat bottles are made with 100% recycled PET. It claimed the format provided carbon emissions saving of around 50% compared to typical, round, glass bottles.

Mintec Packaging Index

Index

The Mintec Category Index for UK packaging fell to GBP 1,250/MT in October 2022, down 3% month-on-month (m-o-m) and the lowest since June 2021.

Testliner

Prices for UK testliner have been flat since April 2022, at a record high of GBP 830/MT. The main reason for stable prices at high levels is strong demand for testliner. However, there is a downward price trend in the European paper industry due to the lower cost of energy, which has started to fall since September, and the low prices of recovered paper.

Many players in the European market therefore expect testliner prices to fall without cost support. The budgeting process for 2023 is difficult to determine, because consumers do not want to see testliner prices at historic highs. As a result, they are putting significant pressure on manufacturers, because consumers know that lower costs should be reflected in finished product prices.

steel

The Northern Europe HRC price dropped by 9% m-o-m in October, to GBP 736/MT, as EU steel-consuming sectors have been in decline. The EU Construction Confidence Indicator from Eurostat turned negative for the first time in 19 months in October, and steel consumption in the automotive sector is set to fall by 3.6% in Q4, according to the Europher report. In addition, steel production costs began to drop globally in October due to a 6% m-o-m decline in iron ore prices.

Furthermore, steel scrap prices and energy costs in Europe fell in September and October. The market can now be characterised as a buyer's market, with factors affecting production costs having a strong influence on steel prices.

Aluminium

The LME aluminium (3-month) October price was flat m-o-m in dollar terms, with a monthly average price of USD 2,249/MT (GBP 1,958/MT). Rising electricity prices in the EU have led to the reduction of some aluminium capacity in the region. Consequently, almost one million tonnes of primary facilities have now shut down in Europe.

Aluminium production is an energy-intensive process and, even though electricity prices in Europe have started to decline since September, production costs remain high relative to current market prices for aluminium products. Traders have seen market prices stabilise and have started to build up stocks on the LME.

This is the second consecutive month that stocks have risen, having almost doubled compared to August. This significant growth does not constitute an increase in stocks, however; it is merely a correction after the collapse of the indicator in the second half of 2022. Thus, the level in October is about three times lower than the monthly average for 2021.

Content provided by Mintec

Reino Unido | Mercados | Envases y etiquetado Lunes, 28 Noviembre 2022
Chr. Hansen and CP Kelco co-develop shelf-stable, plant-based yoghurt alternatives for consumers ‘unwilling to compromise

The plant-based dairy alternatives market is booming. According to Fortune Business Insights, the sector is projected to grow from $25.19bn (€20.93bn) this year to $61.43bn by 2029, at a healthy CAGR of 13.58%.

Ingredients majors CP Kelco and Chr. Hansen similarly predict growth in this market, noting that shelf-stable alt dairy products in particular can help manufacturers and retailers reduce food waste and increase geographical reach.

From the consumer perspective, ambient-stable products offer convenience. But the suppliers – headquartered in the US and Denmark respectively – suggest that convenience alone is not enough: consumers are unwilling to compromise on taste, nutrition, nor the ‘naturalness’ of shelf-stable, plant-based products.  

In response, CP Kelco and Chr. Hansen have joined forces to take ambient, plant-based yoghurt alternatives, which they call ‘vegurts’, to the ‘next level’.

Co-development to meet market requirements

Together, the companies have produced ‘industrially validated’ prototypes of drinkable and spoonable ‘vegurts’, made with either oat, soy, pea, coconut, or almond bases.

“By working together, we have been able to unlock the synergies between ingredients and process to produce a variety of desired thicknesses and mouthfeel,” ​explained Christian Gilleladen, Principal Application Scientist at Chr. Hansen.

The co-development process was truly collaborative, Gilleladen suggested. “These samples aim to show that by working together the collaboration can produce great tasting and nutritional ambient vegurts with a range of textures and across a variety of different plant bases.

“The technical and commercial teams met often in each other’s development laboratories to ensure that the products aligned to market requirements and to advance product development.”

Anne Sinha, Marketing Director at CP Kelco, added: “We used our global expertise in ambient yoghurt to find the right stabilising system and ensure great texture and mouthfeel over shelf life.”

Formulation challenges

What are they primary challenges when developing ambient, plant-based yoghurt alternatives?

According to Chr. Hansen’s Gilleladen, one of the main challenges lies in developing cultures that can robustly ferment the plant bases, removing the strong vegetal flavour notes, and developing fresh fermentation flavours.

“Another significant challenge is to find the right stabiliser systems to ensure smooth and stable texture at the required level through the high shear processing required and throughout shelf life at ambient temperature,” ​he told FoodNavigator.

For CP Kelco, too, ensuring stability is a primary concern. “Challenges arise initially because the molecular structure and functionality of plant proteins are different than dairy protein. The plant bases themselves are also unique: working with oat is different than coconut or almond,” ​Sinha explained.

“Additionally, most dairy alternatives are fortified with extra protein, calcium and vitamins, which require help to ensure they all stay evenly suspended. Then, there is the recipe, which requires help ensuring protein stabilisation to prevent aggregation over time in an acidic system and going through the heat treatment.

“We want to ensure stability over the shelf life and also deliver the right mouthfeel.”

Ambient alt yoghurt ‘relatively new’ to Europe and US

Globally, the ambient plant-based yoghurt category is not new. Most plant-based ‘milks’ are produced using ambient processing, allowing the products to be sold in either ambient or chilled shelves in retail, Gilleladen pointed out.

“There are a number of producers already selling ambient plant-based yoghurt alternatives (or as well call them, ‘vegurts’), although most producers of vegurts have launched into the chilled shelves to date with low/no proteins and are less nutritional.”

Ambient drinking yoghurts – both dairy and plant-based – have been popular for years in regions outside of Europe, such as China. Dairy-based ambient yoghurts have also gained some traction in the Middle East, India (salted buttermilk), Africa and Latin America, CP Kelco’s Sinha told this publication.

“However, ambient vegurts are a relatively new category for the rest of the world, including Europe and North America.”

What will drive consumer demand?

Despite the ‘vegurt’ category being relatively new to these geographies, both suppliers are convinced their co-developed solutions will meet a variety of consumer demands ranging from convenience, taste, nutrition, and reduced food waste.

Ambient products offer significant advantages in terms of sustainability, cost, flexibility in channel strategy including e-commerce, and market reach, explained Gilleladen. “The ambient dairy alternative milks have already taken a significant share of the dairy milk [market], being more convenient as well.”

For consumers, Gilleladen believes the ‘biggest barrier’ to regular consumption of vegurts relates to products’ poor taste and mouthfeel compared to dairy equivalents. “The ambient products the collaboration has developed taste great across a range of bases and textures, and offer the convenience of consumption at home or on-the-go.”

From CP Kelco’s perspective, the ambient yoghurt alternative category aligns with several trends, including ‘good for you’ protein-packed snacking. In addition, products with a longer shelf life offer ‘great value to consumers, manufacturers, and our planet’, said Sinha.

“So much still-edible food is thrown away based on a sell-by date on a label…In addition, ambient products offer manufacturers the ability to sell via e-commerce and in markets where cold chain distribution is not developed.

“Consumers also appreciate that they can stock up and store products without worrying about refrigeration too. For example, ambient yoghurt can stay in a child’s backpack until snack time.”

Mundial | Mercados | Producción | Lácteos Lunes, 28 Noviembre 2022
Great flavor, freshness and quality throughout the entire shelf-life of baked goods

Consumers today are increasingly concerned about how they impact the wellbeing of the planet.As a result, they seek out sustainable solutions that are both healthy and fresh, reducing the impact of food waste.

This is key when you consider we waste no less than 1.3 billion tons of food per year, according to the Food and Agriculture Organization of the United Nations (FAO). Possible ways to decrease the amount of food discarded include updating the way we communicate about expiration dates, packaging innovations and extending the shelf-life of food. This is especially needed as an application in sales channels where consumers are typically removed from the producer, like in sales via hypermarkets and supermarkets.

In the UK more than 60% of cakes and pastries are sold through hypermarkets, supermarkets, and convenience stores according to Global Data.2​ This equates to a high volume of sweet baked goods sales that need to remain fresh for an extended period of time.

The biggest challenge in the baked goods industry

One of the challenges faced by the bakery industry is preventing the growth of yeasts and molds in breads, sweet bakery products, bakery fillings and fruit preparations. Manufacturers traditionally utilize synthetic preservatives and additives produced from side-streams of the petroleum industry. Many bakery products still contain these non-natural additives. One of the reasons why these artificial preservatives are used is their low cost-in-use. As a result, synthetic preservatives and additives have become more readily available, perpetuating the habit of use.

However, the situation is changing, with consumers seeking natural and sustainable food production. A 2022 report by Leatherhead Food Research focusing on eight European countries found that 38% of consumers have purchased products from different brands than their preferred brand because the products are labelled as environmentally friendly.3​ A further 28% said they intend to do so in the future. If we want to take good care of our planet, it will be essential not only to focus on shelf-life extension of foods, but to do so in a sustainable way.

Sustainable and natural solutions for baked goods

The good news is that sustainable, natural solutions produced by fermentation are now becoming the new market standard for this purpose. Using the age-old process, sugar can be transformed with the help of bacteria into a range of natural antimicrobial and natural flavoring solutions. With more than 80% of Health & Wellness products in the bakery sector in Eastern Europe having 'naturally healthy' as key attribute, claims like ‘all natural’ or ‘with 100% natural ingredients’ are in high demand.4​ The fermentation process uses renewable raw materials as its primary input, with a low environmental impact.

Antimicrobial fermentation ingredients have already been around for a long time and are mostly applied in highly perishable products such as meat, fish, ready-to-eat meals and sauces. In the baking industry, flavor aspects are often seen as too challenging for an effective application.

“At Galactic, we are continuously perfecting the fermentation process to bring unique natural solutions to the market. By combining various types of fermentation, a wide range of ingredients that contribute to freshness and flavor can be created. Additionally, a range of natural antimicrobials with a specific targeted antimicrobial activity can be developed. This way we cater custom solutions for each application to the food industry​,” explains Alain Bernard, the R&D Food Applications Manager at Galactic.

Natural antimicrobials can protect baked goods against spoilage

Showing how a baked product is protected against the growth of yeasts and molds is still very challenging. Quantification of microbial load is exceptionally complex compared to bacterial counts, due to the very local growth of yeasts and molds on food matrices and thus the heterogeneity of the material to evaluate. Evaluations to study the protection of a food against yeasts and molds is often done by visual evaluation.

In the Galactic application laboratories this type of evaluation happens daily. For example, a gluten-free muffin recipe was developed based on buckwheat, applying one of Galactic’s latest innovations. The muffin was then compared to a negative reference containing no  added preservative. The first evidence of mold growth appeared after 12 days for the negative reference while the muffin containing a Galactic natural solution reached a shelf-life of no less than 20 days. This is demonstrates how natural antimicrobials can contribute to fight food waste in a sustainable way.

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Upcoming trends for the food industry

A growing trend across the Europe region is seen in health-conscious consumers who increasingly scrutinize product labels for ingredient lists. As many as 54% of consumers globally state that they pay high or very high attention to the ingredients in food and drinks.5​ This aligns with the innovation focus of creating label-friendly innovations for various food sectors. Fermentation technology makes it possible to create solutions for the clear, and transparent labelling consumers are increasingly expecting. Galactic continuously works to improve the freshness of a wide variety of baked goods, from bread, cake, muffins to cheesecake, crêpes, chocolate fillings and fruit jam.

An evolution of the natural production and processing of food and its ingredients in a sustainable way is increasingly becoming the natural course for food manufacturers to follow. Food manufacturers who act on this growing market trend will continue to cater to consumer demand – and the planet.

References

1. Technical Platform on the Measurement and Reduction of Food Loss and Waste​. ​The Food and Agriculture Organization of the United Nations (FAO).
2. The United Kingdom (UK) Bakery Cereals Market Assessment and Forecast 2021-2026​. GlobalData (2022, May).
3. The future of food and drink labelling in Europe​, ©Leatherhead Food Research 2022.
4. GlobalData Opportunities in the Global Bakery Cereals Sector​. (2018, June).
5.Fresh, Natural and Pure - TrendSights Analysis 2020.

Reino Unido | Producción | Mercados | Otros Lunes, 28 Noviembre 2022
Sicurezza alimentare, una priorità per lindustria alimentare italiana e per i consumatori

La sicurezza alimentare da sempre è al vertice delle priorità dei consumatori che, soprattutto nell’era del post Covid, si dimostrano più attenti a ciò che consumano, alla qualità dei prodotti e agli impatti del processo produttivo. Accanto a questo requisito preliminare e irrinunciabile, viene riconosciuta crescente importanza alla sostenibilità e alla capacità delle scelte alimentari di contribuire al benessere nell’ambito di una dieta equilibrata e di stili di vita corretti: si tratta di aspetti al centro delle politiche nazionali e comunitarie dedicate al settore agroalimentare rilanciate dalla strategia Farm to Fork dell’UE, che andrà declinata e implementata con un approccio equilibrato e realistico, nel rispetto dei tre pilastri della sostenibilità: ambientale, economico e sociale.  

Fra i 27 Stati membri dell’Ue, l’Italia è la Nazione che maggiormente ha investito e investe nella “sicurezza alimentare”, tanto che le industrie del food & beverage applicano standard elevatissimi in materia, dedicando capitoli di spesa specifici proprio per garantire la sicurezza dei prodotti. Risorse economiche e know-how ma anche ricerca e innovazione, controlli, tracciabilità degli alimenti e dei loro ingredienti e dei materiali a contatto, informazione al consumatore e comunicazione sono i driver per promuovere e garantire la sicurezza dei prodotti alimentari in risposta alle esigenze dei consumatori.  

Secondo i dati più recenti, più di 3 miliardi di euro, pari a oltre il 2% del fatturato dell’industria alimentare è stato dedicato nel 2021 alla sicurezza dei prodotti, mentre ammontano a 10 miliardi di euro (8% del fatturato) gli investimenti in attività di ricerca e sviluppo, in buona parte destinati a sicurezza, qualità e continuo miglioramento delle caratteristiche nutrizionali dei prodotti. Accanto all’aspetto finanziario, c’è il capitale umano: oltre 85.000 persone che l’industria alimentare impegna ogni giorno in attività di analisi e controllo sicurezza e qualità; le stime sui dati delle imprese del Sistema Associativo Federalimentare, quantificano in circa 2,8 milioni al giorno le analisi realizzate in autocontrollo, per 1 miliardo di analisi all’anno, cui si aggiungono 700.000 controlli ufficiali da parte delle Autorità competenti.

In materia di controlli pubblici finalizzati a garantire la sicurezza alimentare, poi, l’Italia può contare su un sistema all’avanguardia e strutturato, che vede lavorare in sinergia le Autorità centrali, a partire dal Ministero della Salute insieme agli altri Organismi e Amministrazioni funzionalmente competenti – con il sistema delle Regioni e delle Autorità sanitarie dislocate sul territorio e con gli operatori del settore alimentare, per garantire una filiera produttiva sicura, e conforme al rigido quadro delle norme UE e nazionali. 

Il consumatore, in qualità di destinatario finale del prodotto, diventa parte integrante della filiera, con un ruolo centrale per l’efficace funzionamento del sistema di sicurezza alimentare. Tale funzione si esplica nelle fasi di acquisto, conservazione, manipolazione, preparazione e consumo di un prodotto alimentare. È infatti nella responsabilità individuale del consumatore verificare le informazioni in etichetta, come ad esempio la data di scadenza e la presenza di allergeni, conservare correttamente gli alimenti, nonché segnalare eventuali anomalie alle aziende produttrici oppure alle autorità competenti. E sono proprio i consumatori i giudici più attenti del prodotto finale, e i beneficiari ultimi dei grandi investimenti realizzati dall’Industria degli alimenti e delle bevande in sicurezza, qualità e sostenibilità per fornire loro prodotti eccellenti e guadagnarsi la loro fiducia.

Italia | Mercados | Seguridad alimentaria Lunes, 28 Noviembre 2022

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