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Mondelez execs spotlight acquisition, expansion opportunities
Mondelez International sees cakes and pastries and baked snacks as key categories for growth and potential acquisitions, top executives said at the Barclays Global Consumer Staples Conference in Boston. Dirk Van de Put, chairman and chief executive officer, told investors in a Sept. 4 session at the event that Mondelez’s strong market share in the chocolate and biscuit categories — and its recent acquisitions in the baked snacks arena — offer a springboard for expansion into soft baked treats such as cakes and pastries. “If you imagine the biscuit aisle, which is probably crackers and sweet biscuits in Europe, particularly a little bit less in the US, across from that aisle, you will find a whole space with softer offerings — cakes and pastries basically,” Van de Put said. “It’s a natural
Nestle taps Laurent Freixe as new CEO
Nestle SA has named Laurent Freixe as chief executive officer, taking over from Ulf Mark Schneider, who is leaving the company. Plans call for Freixe, currently executive vice president and CEO for Latin America, to take the reins as global CEO on Sept. 1. He also is slated to be nominated to the board of directors at
The Air Fryer Revolution: Shifting Consumer Behavior and Culinary Trends
In recent years, air fryers have surged in popularity, reflecting a shift in consumer behavior towards healthier, more convenient cooking methods. This rise is creating a new consumption space in the food market, prompting companies to adapt and innovate in response to the growing demand. FoodBev’s Rafaela Sousa explores how air fryers are reshaping culinary habits and influencing consumer choices. The Emergence and Evolution of Air Fryers Air fryers made their market debut in the early 2010s, introduced by companies such as Philips. Initially marketed as a healthier alternative to traditional deep frying, air fryers were designed to mimic the results of deep frying using significantly less oil. They leverage rapid air technology to cook food, based on the principles of convection ovens.
The Rise of Cloud Kitchens in India: Transforming the Food and Beverage Industry
For a long time, India's food and beverage industry has been dominated by traditional brick-and-mortar restaurants, which often demand significant initial capital investments and incur substantial operational costs. However, the industry is rapidly transforming with the advent of cloud kitchens, a concept that is
Plant-Based Seafood Industry Innovates Amid Consumer Scrutiny
The plant-based industry has faced increasing criticism in recent years, particularly concerning its ingredients and production methods. In response, plant-based seafood manufacturers are leveraging innovation to regain consumer trust and meet growing market demand. Consumer awareness about food ingredients and
The Health Impact of Food Additives
Food additives, while enhancing taste and appearance, may pose significant health risks, according to research led by ERC grantee Mathilde Touvier. Touvier is investigating the complex mixtures of chemicals in ultra-processed foods to understand their potential role in increasing the risk of diseases such as cardiovascular diseases and cancer. Her work aims to provide critical data for evidence-based food safety policies. Ultra-processed foods, including savory snacks, pre-packaged meals, sausages, and certain breakfast cereals, often contain additives like nitrates and titanium dioxide—substances more commonly associated with chemistry labs than dinner plates. “Such products, on average, have a lower nutritional quality and contain more salt and fat,” Touvier notes. “Most importantly,
Innovative Preservation Techniques Revolutionize Lychee Industry
Lychees, hailed for their succulent sweetness and distinctive flavor, have long captivated palates worldwide. However, their delicate nature renders them highly susceptible to rapid deterioration and fungal infestations post-harvest, posing formidable challenges for growers and distributors alike. In a bid to mitigate
Study Reveals Potential of Biosurfactants in Meat Preservation
A groundbreaking study has revealed the potential of biosurfactants—natural compounds produced by microbes—to revolutionize meat preservation, potentially replacing synthetic chemicals and significantly enhancing food safety and quality. This innovative approach aligns with the growing consumer demand for natural and
Renewed Interest in Antimicrobial Packaging: Enhancing Food Safety and Shelf Life
Antimicrobial packaging, an innovative solution to control microbial growth in packaged food, is gaining renewed interest due to consumer demand for food with fewer preservatives. This packaging involves the deliberate incorporation of antimicrobial substances that are released into the environment surrounding the packaged food, offering a controlled method to enhance food safety and shelf life. Historical and Modern Applications The concept of antimicrobial packaging is not new. Its applications date back to the early days of packaged foods. This technology falls under the broad category of active packaging and is often combined with other active packaging methods, such as modified atmosphere packaging and solutions to control moisture, oxygen, ethylene, and carbon dioxide. Antimicrobial
Clemson University Researchers Turn Kudzu Into Sustainable Food Packaging Solution
In a groundbreaking initiative, researchers at Clemson University are transforming kudzu, the invasive vine known as "the vine that ate the South," into a promising material for sustainable food packaging. Led by Dr. Zhaoxu Meng, an assistant professor of mechanical engineering, the project aims to utilize biopolymers
FDA works to push down sodium levels
Sodium is not a pathogen, but it, too, kills. Just ask the World Health Organization (WHO), which reports that two million of the eight million poor diet deaths can be blamed on high sodium intake. According to WHO, excess dietary sodium intake increases blood pressure and consequently increases the risk of cardiovascular diseases. In the United States, most sodium is consumed not from the table salt shaker but in packaged and processed foods. The U.S. Food and Drug Administration has been relying on voluntary sodium reduction targets, hoping that food manufacturers will reduce sodium content to more healthy levels, The FDA now wants to reduce the sodium intake of Americans by 20 percent lower than in 2021. A daily suggested limit for sodium is 2,300 mg. The FDA recommends it. The 20
UN report says households waste 1 billion meals daily
Households worldwide threw away one billion meals every day in 2022, according to a new study by the United Nations. In the Food Waste Index Report published on Wednesday, the UN said households and businesses binned more than one trillion dollars’ worth of food at a time when more than 780 million people were going
FDA 101: Food Labeling for Online Grocery Shopping and Eaters
The U.S. Food and Drug Administration (FDA) recently issued a Request for Information (RFI) to learn more about the content, format, and accuracy of food labeling information provided through online grocery shopping platforms. This work builds upon the FDA’s prioritization of its nutrition initiatives. The FDA intends
Canada Investing USD 163 Million In Small Craft Harbors
SeafoodSource is actively tracking the latest innovations in seafood processing and equipment, providing regular updates on significant developments in the industry. Canada’s Department of Fisheries and Oceans (DFO) has committed CAD 225 million (USD 163 million, EUR 150 million) to enhance small craft harbors along the country’s Atlantic coast. The investment breakdown includes CAD 50 million (USD 36 million, EUR 33 million) allocated for harbors in the Gaspé Peninsula of Quebec, CAD 74 million (USD 53 million, EUR 49 million) for harbors in Nova Scotia, and CAD 101 million (USD 73 million, EUR 67 million) for harbors and search and rescue capacity in Newfoundland and Labrador. Diane Lebouthillier, Canada’s Minister of Fisheries, Oceans, and the Canadian Coast Guard, emphasized that small
Enhancing Food Safety and Efficiency: The Role of Auto-Pulse Bag Dump Stations in Modern Manufacturing
In light of numerous product recalls and reports highlighting breaches in safety, efficiency, and cleanliness within food processing environments, manufacturers are urged to adopt more proactive measures. ABM Equipment Co., based in Vancouver, Wash., emphasizes the critical need for implementing safer and more
AI’s role in innovation expanding rapidly
SAN FRANCISCO — At times attendees of the Future Food Tech conference held March 21-22 in San Francisco may have been skeptical about the futuristic discussions taking place during the program and on the exhibit floor. At other times, it all came together and made sense. And even better – it made sense for right now. “Foods have to be delicious and nutritious,” said Isabelle Esser, chief research and innovation, quality and food safety officer for Danone SA, Paris. “Technology needs scale and impact. It’s all about positive nutrition, and this requires collaboration.” That’s much of what Elo Life Systems, Durham, NC, is striving to accomplish. Elo Life’s molecular farming platform produces ingredients that may be difficult to harvest from natural sources and may not be synthesized through
Plant-based, AI highlight innovation trends at IFT FIRST
CHICAGO — Plant-based innovations, as in recent years past, were a highlight, while artificial intelligence (AI) had a breakout year on the expo floor July 14-17 in Chicago at IFT FIRST, the Institute of Food Technologists’ annual meeting and food exposition. Egg replacement options and fruit from baobab trees in
AI’s potential to enhance food safety practices
In this article, AI’s potential in bolstering food safety is explored, including how it can be used to help detect contamination before it becomes a foodborne illness. The journey towards integrating Artificial Intelligence (AI) into food safety practices marks a pivotal evolution in how the food industry manages
Egypt’s Entlaq Acquires Stake in Brotinni to Fuel Innovation in Food Industry
Entlaq, a Cairo-based think tank and accelerator, has acquired a stake in Brotinni, an Egyptian startup specializing in dark butchers’ technology and smart food solutions, aiming to revolutionize meat production with innovative, eco-friendly technologies. Dark butchers’ technology focuses on modernizing meat processing through automation and advanced techniques to improve efficiency, hygiene, and sustainability, aligning with Entlaq’s goal of promoting sustainable food production practices. The investment will support Brotinni’s expansion within Egypt and into the broader Middle East market, leveraging Entlaq’s business development expertise to enhance market reach and integrate technologies that reduce environmental impact while extending food product sustainability. Entlaq, a Cairo-based
Reducing Food Waste by Improving How Institutional Catering Surpluses Are Distributed
One third of the food produced in the world is lost or wasted from farm to fork, which creates major environmental impacts and economic losses to the tune of USD 940 billion a year. The United Nations Sustainable Development Goal 12.3 aims to reduce food losses and waste, with a specific goal of cutting them by half at
FDA Hosts Virtual Public Meeting on Data and Technology in Advancing Food Safety
On April 24, 2024, the U.S. Food and Drug Administration (FDA) will convene a one-day virtual public meeting focused on "Data and Technology in the New Era of Smarter Food Safety." Scheduled from 10:00 am to 4:00 pm EDT, this event aims to explore the potential for leveraging data and technology to significantly enhance food safety standards and subsequently improve public health outcomes. The morning session of the meeting will feature presentations from FDA representatives, outlining the agency's current perspectives on innovative data and technology initiatives that could drive exponential advancements in food safety. The focus will be on exploring opportunities for collaboration between regulatory bodies and industry stakeholders to harness these advancements effectively. Following the
Cibus Tec Celebrates the Success of its 2023 Edition
The 2023 edition of Cibus Tec was successfully archived, reaffirming Parma as the capital of technological innovation for the food and beverage industry. At the fair, 1,200 companies from over 30 countries have chosen this stage of excellence to present their cutting-edge solutions, and 40,000 visits from the food &
Is seasonal eating better for your health?
Seasonal eating is consuming food that is in harvest or in peak supply. At the height of summer in Sicily, Italy, Anna Fiannaca prefers vegetables grown at home rather than food from the supermarket. “It was just the way of life in Sicily, taking whatever the seasons will give you,” said Fiannaca, an 89-year-old who lives near Agrigento. Nutrition experts agree that buying local in-season produce can help create better eating habits. 'Pathway to broader diet' “Seasonal eating is kind of a pathway to build a broader diet variety,” according to Sharon Gray, a registered dietician who supervises the University of Connecticut’s community nutrition programme. Good nutrition includes consuming a large variety of fruits and vegetables, and eating in-season produce actually tastes better. “A lot
Chefs Share Their Strategies for Staying Healthy
Long, laborious hours over a stove and tasting dishes on the fly don’t exactly breed nourishment, but chefs know that sticking to a few easy healthy food habits can punctuate a demanding, exhausting industry with much-needed moments of calm and clarity. Opening a restaurant (a grueling, all-consuming affair) leaves
Climate Action Must Include Nutrition
The United Nations Climate Change Conference (COP27) Presidency of Egypt recently partnered with the World Health Organization (WHO), U.N. Food and Agriculture Organization (FAO), Global Alliance for Improved Nutrition (GAIN), and others to develop the Initiative on Nutrition and Climate Change (I-CAN). The
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