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  10/01/2019 | Industry

Südzucker confirms full-year forecast

In the first three quarters (1 March to 30 November 2018) of the current fiscal year 2018/19, Südzucker AG reported slightly lower consolidated group revenues of € 5.192 (previous year: 5.302) bn.

In the first three quarters (1 March to 30 November 2018) of the current fiscal year 2018/19, Südzucker AG reported slightly lower consolidated group revenues of € 5.192 (previous year: 5.302) bn. According to the company, the sugar and CropEnergies segments’ revenues fell clearly, whereas the special products segment’s rose substantially. The fruit segment’s revenues were about the same as last year.

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.

www.suedzucker.de

 
 
  07/01/2019 | Industry, Industry, IT/Logistics

DataSweet and Arsandis to host digitization workshop for the sweets industry

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.

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. Emerging technologies such as Augmented Reality, Virtual Reality and Internet of Things are expected to be essential components in future offerings of machine manufacturers. Consequently, established providers must develop strategies to incorporate these technologies if they want to stay on top of their game.

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.

www.datasweet.info

 
 
  03/01/2019 | Packaging

Packaging: Xeikon Café Europe announces 2019 programme

Xeikon Café Europe, a multi-vendor educational and networking event scheduled for 26 to 28 March in Antwerp/Belgium, is shaping up to be the label and packaging industry event of the year.

Xeikon Café Europe, a multi-vendor educational and networking event scheduled for 26 to 28 March in Antwerp/Belgium, is shaping up to be the label and packaging industry event of the year. It will feature a conference program during the mornings of each of the three days, followed by an academy program each afternoon. Visitors can also meet up with preeminent industry suppliers in the exhibition area where live production of creative label and packaging applications are scheduled to run daily.

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.

www.xeikoncafe.com

 
 
  02/01/2019 | Ingredients

Collaborative initiative aims to boost Brazilian cocoa

Leading members of Brazil’s chocolate and cocoa sectors have launched a sustainability initiative.

Leading members of Brazil’s chocolate and cocoa sectors have launched a sustainability initiative. “CocoaAction Brasil” aims to coordinate companies in Brazil, federal and state governmental bodies, sector associations, certification systems, other stakeholders to address a range of sustainability issues in the cocoa sector. Leading multinational chocolate and cocoa industry members that have joined the initiative include Barry Callebaut, Cargill, Mars, Mondelēz International, Nestlé and Olam, as well as the Brazilian chocolate maker Dengo.

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.

www.worldcocoafoundation.org

 
 
  27/12/2018 | Ingredients

Corbion targets Asian confectionery with malic acid coating for humid climates

Corbion has launched Purac Powder MA 74, a so-called “revolutionary” malic acid coating for sanding sugar confectionery in high-temperature and humid environments common to Asia.

Corbion has launched Purac Powder MA 74, a so-called “revolutionary” malic acid coating for sanding sugar confectionery in high-temperature and humid environments common to Asia. Specially designed for the region’s unique requirements, the product unleashes new flavour opportunities while maintaining quality, shelf-life and consumer appeal, according to the company.

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.

www.corbion.com

 
 
  20/12/2018 | Ingredients, Trade Fair

BioFach 2019: Herza Schokolade to present new high-quality organic chocolate couverture

According to Innova Market Insights, one of the top trends of 2019 will be “adventurous consumers” on the lookout for new and unusual flavour experiences.

According to Innova Market Insights, one of the top trends of 2019 will be “adventurous consumers” on the lookout for new and unusual flavour experiences. The new little chocolate couverture pieces made from specific fine organic cocoa varieties, to be presented by Herza for the first time at trade fair BioFach 2019 (13 to bis 16 February, Nuremberg/Germany, hall 9, booth 330), will enable manufacturers of sweets and bakery products, ice cream or cereals to benefit from this trend. Not only are the new products delicious for their pronounced, individual flavour – they also have a multitude of applications, for instance as chocolaty chips in muesli, ice cream or cake. Also, they can be used for coating end products, since all four varieties (dark, milk, special milk and white chocolate) can be melted very easily.

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.

www.herza.de

 
 
  18/12/2018 | Industry, Ingredients, Trade Fair

Hi Europe & Ni records healthy growth in anniversary year

Full aisles, well-attended booths: the Hi Europe & Ni trade show, which recently took place in Frankfurt/Germany, registered a positive response among exhibitors and trade visitors.

Full aisles, well-attended booths: the Hi Europe & Ni trade show, which recently took place in Frankfurt/Germany, registered a positive response among exhibitors and trade visitors. More than 9000 interested parties from almost 100 nations informed themselves at a record number of over 550 exhibitors. Amongst them were 150 new exhibitors, showcasing and presenting at Europeʼs most important health ingredient trade show. The strongest increase in exhibitors was in the natural and organic pavilion, which has grown by more than 60 %.
The tenth edition of Hi Europe & Ni delivered the key ingredient that makes it unique for exhibitors and trade visitors alike: the critical link between food, health, dietary supplements and functional foods. The fair gave the appropriate answers to the current nutritional trends. The market for vegan, vegetarian or flexitarian diets is growing steadily, as is the demand for authentic foods and free-from products. Accordingly, this yearʼs trend topics included natural functionality and sports nutrition, reduction and reformulation as well as personalization.
Next year, Fi Europe & Ni will open its doors from 3 to 5 December in the Parc des Expositions Villepinte in Paris, France. The following year, Hi Europe & Ni will start in Frankfurt on 1 December 2020.

www.figlobal.com/hieurope

 
 
  14/12/2018 | Ingredients

Cargill outlines plan to end cocoa deforestation

Cargill has outlined its plan to eliminate deforestation from its cocoa supply chain.

Cargill has outlined its plan to eliminate deforestation from its cocoa supply chain. The Protect Our Planet plan provides concrete actions the company is taking to achieve 100 percent cocoa bean traceability and includes a commitment of “no further conversion” of any forest land in Ghana and Ivory Coast for cocoa production. It also expands the company’s forest efforts to five origin countries (Brazil, Indonesia, Cameroon, Ivory Coast and Ghana) as well as the indirect cocoa supply chain, while securing the future livelihoods and resilience of smallholder cocoa farmers.

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.

www.cargillcocoachocolate.com

 
 
  13/12/2018 | Industry, Ingredients, International, Particulars

Barry Callebaut: Patrick De Maeseneire reelected as Chairman

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.

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. The Board of Directors also honoured James (Jim) Donald, Board member since 2008 and Chairman of the Nomination & Compensation Committee since 2012, who had decided to step down from these functions following his recent appointment to President & CEO of Albertsons Companies, one of the largest supermarket chains in North America. All other Board members, namely Patrick De Maeseneire, Fernando Aguirre, Jakob Baer, Nicolas Jacobs, Elio Leoni Sceti, Timothy Minges and Juergen Steinemann were reelected for another term of office of one year.

www.barry-callebaut.com

 
 
  13/12/2018 | Industry, Ingredients, International, Particulars

Barry Callebaut appoints Isabelle Esser Chief Human Resources Officer

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.

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. Isabelle Esser will work to ensure that Barry Callebaut’s people strategy is fully aligned with its “smart growth” business strategy.

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.

www.barry-callebaut.com

 
 
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