Jürgen Brandt is an experienced financial expert who has been CFO of Von Roll Inova, Austrian Energy & Environment Group and Sulzer for the past 15 years and has served as a temporary CFO for various medium-sized companies since 2015. He has also been a member of the Board of Directors and Chairman of the Audit Committee of the listed company Bobst SA since 2013.
The current CFO Marcel Gavillet, who has worked for the Hochdorf Group since 2003, will remain with the company and take over special projects in the area of finance.
The bars are available in three 100 g varieties: Caramelised Hazelnut – a blend of rich cocoa with smooth and creamy hazelnut paste, Smooth Orange – a combination of rich cocoa and orange oil blended with smooth and creamy hazelnut paste, and Caramel & Sea Salt – a combination of rich cocoa and crunchy salted caramel pieces blended with smooth and creamy hazelnut paste.
The bars are encased in a widely recyclable card sleeve and clear compostable film.
The non-hydrogenated, clean-label margarine has no added colouring or preservatives and delivers high functionality and baking performance with superior handling and allows for better total nutritional value. BLC will introduce the new product at Fi Europe & Ni trade show in Paris (3 to 5 December 2019, booth 6E60).
“We founded Eclipse Foods because we want to make it easy for consumers to make sustainable, healthy and humane choices,” says Co-Founder Aylon Steinhart. “Plant-based foods that actually appeal to all types of eaters can and will change the world”.
Eclipse’s process of creating plant-based dairy involves common and sustainable ingredients like corn and cassava. With its first product, the company is using its milk to create a liquid ice cream base that spins in any type of ice cream machine and makes everything from soft serve to gelato.
Sweetener specialist PureCircle has developed and is now expanding the use of a new stevia leaf variety, which the company says will provide significant advantages compared to previous generations of stevia plants.
This breakthrough – increasing the effective yield of the company’s stevia plants – enhances the company’s production efficiency and even further improves its ability to deliver a sustainable supply of these next-generation stevia leaf ingredients to food and beverage companies. With that higher yield, this new stevia variety – the result of the company’s expertise in stevia innovation and agronomy – provides further cost-effectiveness as more significant quantities of ingredients can be sourced from each leaf.
The PureCircle’s innovation strength has led to its securing 200 patents globally related to stevia. This year, 20 % of the company’s stevia plants were comprised of this new variety, and the company plans to switch 90 % of its stevia crop to this variety in 2020.
Engineer Martin Buchwitz has been on board since 1 October 2019 and will take over the helm at the end of the year. He knows mechanical engineering from many sides. As a trained electronics engineer, he worked in automation technology. Sales, marketing and press and public relations work in this area were also stations in his career.
Nestlé has entered into a partnership with Corbion to develop the next generation of microalgae-based ingredients, enabling the company to deliver sustainable, tasty and nutritious plant-based products.
By combining Corbion’s microalgae and fermentation capabilities with Nestlé’s expertise in the development of plant-based products, the two companies aim to produce and commercialize microalgae-based ingredients rich in protein and micronutrients. They will collaborate to improve the functionality, taste and nutritional profile for usage in different types of products.
Stefan Palzer, Nestlé Chief Technology Officer said: “We are actively exploring the use of microalgae as an alternative protein and micronutrient source for exciting plant-based products. Through the partnership with Corbion, we will be able to use great-tasting, nutritious microalgae-based ingredients to innovate across our different product categories.”
Located in the “Food Valley” of Wageningen/the Netherlands, Symrise is pioneering a new approach to food innovation by installing an innovation lab at the Unilever Foods Innovation Centre on the Wageningen University & Research (WUR) campus.
“This approach will enable the companies to optimally integrate and develop new products together in a creative and efficient manner,” explains Heinrich Schaper, President of the Flavour Division at Symrise. “The site will make it possible for us to leverage the expertise of the best Agri-Agro researchers from around the world.”
Previously, Symrise taste experts developed finished product ideas at their own facilities, which were then presented to customers from the food industry. The German flavour house’s new creative centre, developed with Unilever, comprises a flavour creation lab, an application kitchen and collaboration rooms that cover 120 m2.
Symrise aims at working together with Unilever on many different levels. In addition to taste, sustainability ranks high on the agenda of both companies. This new, on-site approach to integrated product development allows for more scientific collaboration on the field of sustainability.
The investment marks Cargill’s first move into soluble fibres in Europe. The products are expected to be launched in 2021 – expanding quickly into other categories and adding more market innovations.
“This is a crucial investment to complement the broad portfolio of starches, including label-friendly functional and native starches, texturizers and sweeteners, ranging from full- to no-calorie, Cargill makes available to our manufacturing customers,” said Alain Dufait, Managing Director Cargill Starches, Sweeteners and Texturizers Europe. “Our expanded offerings support the wide range of product formulations our customers need, while helping them meet changing consumer preferences”.
In terms of market activity, Innova notes an average increase in European product launches with fibre claims of 23 % and a 16 % increase in products with sugar-reduced claims over the past five years. Especially low sugar claims showing the strongest growth.
With the takeover of Jaffabox, Schumacher Packaging is further expanding its presence on the European market. Particularly internationally active customers of the packaging expert with headquarters in Ebersdorf, Germany, will reap the benefits in terms oflogistics. A fair few of them have sites in the UK themselves. For these customers, Schumacher Packaging can now offer a reliable partner in the country – particularly in times of Brexit. In addition, they can rely on another strong partner in the group of companies who is set apart by high standards of technology and a marked focus on service.
Björn Schumacher, Managing Director of the Schumacher Packaging Group, emphasises: "Jaffabox offers immense potential which we will be able to perfectly fulfil together in our group of companies – to the benefit of all our customers." Customers of the English packaging manufacturer will also benefit from the merger. They now have access to the comprehensive product range and the full service offer of the international Schumacher Packaging Group. In all other regards, business will continue on a familiar path for Jaffabox customers, as the company will still be managed by the Amyes family.