As expected, the consolidated group operating result fell significantly to € 116 (previous year: 384) m. The decline was driven mainly by the sugar segment losses as of the third quarter. The CropEnergies segment’s operating result also dropped substantially, but in the third quarter at a slower pace than in the previous quarters. The special products and fruit segments’ operating results were slightly higher than last year.
Group consolidated revenues are expected between € 6.6 to 6.9 (previous year: 7.0) bn for total fiscal 2018/19. In the sugar segment, a sharp decline in revenues is anticipated. Revenues in the CropEnergies segment are expected to range between € 690 and 720 m. The special products segment’s revenues are expected to rise substantially and those in the fruit segment to increase moderately. Consolidated group operating result is expected within a range of € 25 to 125 (previous year: 445) m. The decline in results will be largely attributable to the expected losses in the sugar segment. The CropEnergies segment’s result is also expected to drop considerably. Results in the special products segment are expected to be at last year's level. In the fruit segment, a slight increase in operating results is anticipated.
On 26 January 2019 (6:30 pm), the eve of this year’s ISM & ProSweets trade fair in Cologne/Germany, Datasweet and Arsandis, consulting companies for the confectionery industry and for Industry 4.0, will host a workshop in Solingen/Germany to survey and discuss recent developments in industrial digitization and how they affect the confectionary business.
The workshop will assess opportunities in sales, production, service and training and give real world examples of applications that add tangible value. The goal is for attendees to understand how digitization impacts their business, to identify key areas where actions are needed and to establish potential first steps in their digitization journey. Attendees will get an opportunity to experience these digital applications live in a number of hands-on workshops with virtual reality and augmented reality devices. After the workshops, attendees will have ample opportunity to discuss with the experts directly or to network with peers. Entrance is free, catering is provided.
The conference will provide a 360-degree view of the trends, challenges and solutions in today’s world of packaging, from the perspective of the consumer, the brand and the printer. “The conference programme is designed to inspire,” comments Danny Mertens of Xeikon Café, “while the deeper dive Academy sessions have a focus on educating and informing about all aspects of digital production: from workflow and printing to converting and substrates”.
The programme details as well as practical information can be found in the Xeikon Café event app. The app will help visitors to plan ahead and guide them through the event once on site. Also, the Xeikon Café website is worth checking out, especially the application library with detailed instructions for producing any of the applications shown at past Xeikon Cafés.
According to Pedro Ronca, who made the announcement and manages the initiative on behalf of World Cocoa Foundation, CocoaAction Brasil aims to help private sector companies work together across the supply chain, speak with a unified voice with national and local governments, and learn together through a consolidated monitoring and evaluation system.
Mr Ronca, who works for the Brazilian agribusiness consulting firm P&A Marketing, stated that CocoaAction Brasil will work to find solutions that increase productivity, improve the quality of Brazil’s cocoa – including controlling pests and diseases –, improve farmers’ living and working conditions, strengthen farmer organizations, and support sustainable forest-positive cocoa production systems.
Purac Powder MA 74 is designed to help manufacturers overcome common confectionery challenges by using solutions that are not susceptible to environmental conditions. With a relatively mild malic acid-base, the coating retains stability even in products with a long shelf-life, guaranteeing the consumer an ideal taste experience. The solution has already received approval from Asian regulatory bodies.
Whether white, dark or milk – the new organic chocolate couverture pieces are an ideal choice for premium organic products. Both in the form of pieces or as a coating, they give good organic bakery products a special finish. Manufacturers of organic ice cream can use them to create unusual products, also in the form of lollies, and as pieces they are a highlight in premium mueslis.
Cargill intends to achieve 100 % cocoa bean traceability. The company will map its entire cocoa supply chain, using GPS and polygon farm mapping globally, to identify the exact location of the farms and accurately assess farm size. It will also continue to introduce traceability technology to cooperatives and farmers such as a Coop Management System (CMS) and bar-coding of bags enabling us to trace beans back to individual farms. Cargill has already achieved 100 % traceability from farm to factory in Ghana using these technologies. The company is aiming to achieve the same in Ivory Coast in 2020, where it mapped over 80,000 of the 120,000 farms in its direct supply chain.
The ordinary Annual General Meeting 2018 of Barry Callebaut AG was held in Zurich-Oerlikon. All motions were adopted as proposed by the Board of Directors, including the reelection of Patrick De Maeseneire as Chairman and the election of Suja Chandrasekaran, Angela Wei Dong and Markus Neuhaus as new Board members.
Barry Callebaut AG today announced the appointment of Isabelle Esser as Chief Human Resources Officer and member of the Executive Committee, reporting to CEO Antoine de Saint-Affrique, effective February 1, 2019.
She joins Barry Callebaut from Unilever, where she currently serves as Executive Vice President R&D Foods Transformation in the Global Foods & Refreshment Division, responsible for leading the transformation of the Foods R&D into a more agile innovation engine and for developing talent, capabilities and the organization of the future. In her more than 25 years of leadership experience, Isabelle Esser has held various management positions in Innovation and R&D with the Foods as well as the Home & Personal Care businesses of Unilever.