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Improved Packaging Sustainability Is A Major Priority Of CCEP

According to Joe Franses, VP Sustainability for Coca-Cola European Partners (CCEP), a major priority for the company is reducing the environmental impact of its packaging. It is working on a number of initiatives to improve the packaging sustainability, including removing unnecessary plastic and developing innovative ways to get its products to consumers. In a recent interview, Franses said the company wants to make sure all packaging is 100 percent recyclable, but the most challenging goal is to “collect a bottle or can for everyone that we sell.”  To achieve these goals Franses said the company is implementing a cross-system working model with Coca-Cola to ensure packaging sustainability. This includes: investing in new manufacturing lines at sites across Europe; increasing capacity for refillable glass bottles and resting new routes to market; and – to encourage use of refillable packaging – looking closely at the different collection and recycling schemes in place in Western ...  More

"5 Minutes With… Joe Franses from Coca-Cola European Partners", Bio Market Insights, September 02, 2019

Coca-Cola India Is The Innovation Spark Plug Driving Asia-Pacific Region Growth

The Asia-Pacific region is a key growth engine for Coca-Cola, but innovation in India is sparking that engine. Coca-Cola India is perceived as “agile and swift when it comes to introducing innovations:” product innovations in India have almost doubled over the last three years.” In a recent interview, Shell Huang, vice-president for R&D, Asia-Pacific, noted that Coca-Cola India has launched nearly 25 new products since 2016, applying an incubation model that cuts development time from the concept stage to the retail shelves to 12 weeks from 2-3 years. Collaborating with the Shanghai R&D Center, Coca-Cola India is currently testing products such as spiced buttermilk fortified with fiber to strengthen its dairy play, a fruit puree product under the Minute Maid brand, and a non-alcoholic malt drink under the Barbican brand. The spiced buttermilk product is likely to be launched nationally in the first quarter of 2020, while the fruit puree product will be launched in select urban markets ...  More

"Coca-Cola sees fizz in India’s innovation potential", The Hindu Business Line, September 02, 2019

Coke Korea Names First Woman As CEO

Coca-Cola Korea has named its first female CEO to replace 12-year-veteran Lee Chang-yeob. Choi Su-chong, who is said to have “a proven record of growing businesses and managing large transitions,” will be responsible for managing operations as well as building a brand through competitive differentiation. Choi joined Coca-Cola Korea as a brand manager for Sprite and Fanta in 2006 and was promoted to various positions in marketing soda brands. Most recently she was responsible for the launch of new products such as Seagrams, Georgia Coffee, Toreta, and AdeS.

"Coca-Cola Korea names new CEO", Korea Times, September 02, 2019

Innovators At Coca-Cola Plan For Industry, Societal Change

In a recent interview, Matt Hughes, Coca-Cola’s vice president for incubation and a founding member of its Venturing and Emerging Brands unit, pointed to “beverages for life,” water usage, women empowerment, and environmental sustainability as top priorities of the company’s “mission approach to things.” As to specific product areas, Hughes said “plant-based is an interesting space … that is an adjacent area to dairy from a protein perspective.” As it thinks about the future and “where consumers are going to be five or 10 years from now,” Coca-Cola invests time, energy and money to gain expertise in new technologies, marketing and digital platforms, and other areas that can help drive growth. Hughes said he expects Coca-Cola to be as “on-trend” 30 years from now as it is today, and he is very enthusiastic about the prospects for sparkling water Topo Chico and sports hydration beverage Body Armor.

"Coke's Venture Group Looks Out 10 Years at Plant Based & Female Empowerment", Forbes Media, August 28, 2019

Arcadia Shares Global Marketing Of Its High-Fiber Resistant Starch Wheat

Food ingredients company Arcadia Biosciences has resolved an intellectual property dispute by partnering with Arista Cereal Technologies and Bay State Milling to commercialize its high-fiber resistant starch wheat in key wheat markets, including North America, Europe, and parts of Asia. Bay State Milling will will handle marketing in North America under under its HealthSense brand portfolio; Arista will handle marketing in Australia, New Zealand, Europe, Japan, and South Korea. Arcadia will continue to market its high-fiber wheat under its GoodWheat portfolio of specialty wheat ingredients in other international markets. The agreement earns Arcadia royalties for sales of its wheat varieties in North America by Bay State Milling. According to Arcadia, its high-fiber wheat delivers multiple times the resistant starch as traditional wheat and significantly higher amounts of dietary fiber than traditional wheat flour. 

"Arcadia Biosciences Enters Global Collaboration with Arista Cereal Technologies and Bay State Milling Company for Commercialization of High-fiber Wheat; –Agreement accelerates global commercialization of Arcadia's high-fiber resistant starch wheat technolo", PR Newswire, August 26, 2019

Healthy Retail Bread Sales Forecast, But Not Because Of Volume Increases

Researcher Packaged Facts expects increases in retail dollar sales of fresh bread – up from $16.3 billion in 2018 to $16.8 billion in 2023 – are likely to be driven by healthful, more nutritious products with clean labels and natural ingredients. The flip side of this good news is that the premium prices of the more healthful products are driving the increase in dollar sales, rather than volume increases. But the researcher says there are opportunities for growth, especially in five potential areas: local farms and bakeries and the farm-to-table trend; new ways to deliver better health and nutrition claims; growth in the grain-free market; moving packaged bread closer to in-store bakeries or delis; and merchandising in fast-growing perimeter departments such as produce and meat.

"Five areas for future growth in fresh bread", Food Business News, August 22, 2019

New Spring Wheat Variety Gains Global Attention Because It Makes Great Noodles

A wheat breeding expert at Washington State University (Pullman) has developed a variety of spring wheat – dubbed “Ryan” – that he says is growing quickly in popularity among Northwest U.S. farmers and Asian grain buyers because of its surprising ability to create an outstanding fresh noodle, according to Mike Pumphrey. Introduced in 2016 but available in limited quantities until now, Ryan led all public spring wheat varieties for certified seed production in Washington last year. Not only is Ryan expected to dominate spring wheat acreage this year, WSU scientists say it could transform the market for wheat growers and their customers, here and abroad. The wheat industry is already setting Ryan apart, keeping it identity-preserved so dealers can sell it for noodles at a premium. The variety is named for Ryan A. Davis, a WSU alumnus who died of cancer at age 38 in 2016.

"Meet Ryan, WSU's Elite New Wheat For The Noodle Market", Washington State University, August 22, 2019

Americans Need To Get More Whole Grain Foods Into Their Diets

Though the U.S. government has been pushing whole grains as part of a healthful diet for nearly two decades, Americans actually consume less than half of the recommended amount. A recent Centers for Disease Control report reveals that whole grains are just 15.8 percent of total grain intake for the average American adult, a far cry from the recommended three servings of whole grains daily. Nutrition experts say it’s not that difficult to get more whole grains into the diet. Aim for three servings of whole grains daily and limit the refined grains – white bread, regular pasta, baked goods, etc. – to three servings a day or less. Also, skip foods whose labels have the words "enriched," "degerminated," "wheat flour," "bran" or "wheat germ" on the label. They are not whole grains.

"A primer on whole grains: What they are, why they’re important and how to find them", The Washington Post , August 21, 2019

Bill That Would Ease N.J. Restrictions On Selling Home Baked Goods Stalls In Committee

Thanks to one obdurate New Jersey lawmaker, a bill that would ease state restrictions on the sale of home-baked foods is stalled in a Senate committee. The bill has passed the N.J. Assembly several times but remains blocked by state Sen. Joseph Vitale (D), who won’t allow a vote. The legislation would approve the sale of fresh baked goods from private kitchens at farm stands, farmers' markets, fairs, festivals, and events. It would end New Jersey's status as the only state in the union that doesn't allow the public sale of cookies, cakes, and pastries made by home bakers. Forty-nine other states allow such sales. "I'm just trying to do this the right way," Vitale has told the Associated Press. "If these were individuals who are trying to be entrepreneurial, I'm just trying to make sure the public is protected."

"Law would let home bakers sell pastries", Bridgewater Courier News , August 21, 2019

Brooklyn’s Flour Shop Succeeds With Cakes That Explode With Candy Sprinkles

A Brooklyn-based bakery start-up – the Flour Shop – has built a huge customer base that includes celebrities like the Kardashians and singer Ariana Grande solely by showing off its unusual candy-packed layer cakes on Instagram videos. What makes the cakes unusual is the fact that they are often stuffed with a column of multi-colored candy sprinkles that burst forth when the cake is cut. Ross Harrow and his baker wife Amirah Kassem’s ready-to-eat products include a $150 bagel and lox cake, a $350 doll body with explosive skirt and a $150 gender-reveal cake, which explodes either pink or blue candies. The duo has amassed 70,000 paying customers, 35 employees, and 85 SKUs ranging from $3 to $150. The success is especially impressive because the cakes are only available in New York and must be picked up in person from the company’s downtown Manhattan location. 

"How Under 30-Founded Flour Shop Is Turning $150 Exploding Cakes Into A Lifestyle", Forbes Media, August 21, 2019

Ackee-Stuffed Patties Form The Core Of Jamaican Baker’s Growing Business

Jamaica native Chantal Thomas is a career baker and pastry chef who also blogs about her country’s national fruit, the avocado-like ackee, which she employs in numerous recipes, including one for a vegan ackee-stuffed patty. In addition to ackee patties, Thomas sells ones filled with eggplant, chickpea and zucchini, and lentil. For the crust, Thomas uses coconut instead of shortening. She formed her company, Amazing Ackee LLC, in 2017 and began baking out of a rented kitchen. She landed a spot at one farmers market last year and expanded to four markets this year. Thomas sells between 20 and 40 dozen patties a week at the farmers markets, the volume matching demand for vegan products.

"Meet The Vendors: Baker combines vegan with Jamaican heritage to create unique food", Journal Inquirer (Manchester, CT), August 15, 2019

“Bread Nerd” Uses Yeast Dormant For Eons To Bake “Incredible” Loaves Of Bread

Self-professed “bread nerd” Seamus Blackley, one of the developers of the Xbox, has created a stir in baking circles by experimenting with yeast extracted from a 4,000-year-old Egyptian loaf and from ancient artefacts. The artefacts, including Egyptian ceramics once used to make or store beer and bread, were found at museums in Boston with the help of an interested archaeologist. Blackley, who also collects wild yeast from medieval forests, created a loaf of sourdough bread with a “light and airy” crumb and an “incredible” flavor and aroma. He shared his results on Twitter, sparking interest among thousands of people. Useable thousand-year-old yeast? Yes, experts say: once yeast spores run out of food they go dormant, rather than simply dying, and stay quietly viable for thousands of years until they are extracted.

"Ancient Egyptian Yeast Is This Bread's Secret Ingredient", The New York Times - International Edition, August 10, 2019

For French-Born Entrepreneur, The American Dream Is Built On Macarons

The French patisserie business Rosalie Guillem founded with her daughter Audrey in Sarasota, Fla., is approaching its tenth anniversary and is flush with entrepreneurial success. The company owns a few corporate stores, but also some 50 franchise locations, in Florida, California, New Hampshire, Arizona, and seven other states. Another 30 franchises are in development, all based on the original flagship delicacy, an airy but decadent macaron – not to be confused with an American macaroon. The company did $11 million in sales in 2018, made the Inc. 5,000 list of the nation’s fastest-growing companies in 2016, and posted 259 percent growth over three years. Guillem’s Le Macaron stores now offer gelato, eclairs, napoleons, pies, cakes, croissants, and fine chocolates – all made with French ingredients. A catering unit handles parties, weddings and other events – all of it a testament to the dogged pursuit of the American dream, French-style.

"Le Big Mac: Mother-daughter duo rapidly grows treat business", Business Observer (Sarasota, Florida), August 09, 2019

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