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Period: April 29, 2018 to May 6, 2018
Comment & Opinion or Companies, Organizations or Consumers or Controversies & Disputes or Deals, M&A, JVs, Licensing or Earnings Release or Finance, Economics, Tax or Innovation & New Ideas or Legal, Legislation, Regulation, Policy or Market News or Marketing & Advertising or Other or People & Personalities or Press Release or Products & Brands or Research, Studies, Advice or Supply Chain or Trends

Food Waste Collaboration Connects Farmers And Consumers

A group of organizations and companies concerned about food loss in food production have banded together to create he “No Taste for Waste” campaign. The initiative includes an interactive website, “bookazine,”, and social media resources for farmers and ranchers trying to reduce food loss in the fields and for consumers who want to reduce household food waste. One goal of the campaign is to connect consumers with farmers and ranchers who are using sustainable practices in land stewardship while reducing food waste. Participants in the campaign are the American Farm Bureau Federation, Land O’Lakes SUSTAIN, Valent BioSciences Corporation, FLM Harvest, the CropLife Foundation, and Meredith Agrimedia. 

"American Farm Bureau Federation Helps Launch ‘No Taste for Waste’ Campaign", News release, AFBF, April 03, 2018

U.K. Project Is Studying How Robotics Might Help Reduce Food Waste

Innovate U.K. has awarded $1.2 million to an industrial R&D project that will study the food waste problem to determine how robotics might reduce the inefficiencies that cause it. Roboticists engineers, computer scientists, and food specialists will work together to figure out how to eliminate the 51 percent of food waste that is avoidable. The goal of the two-year project is to remove the human error from the crucial early stages of handling, preparing and weighing raw ingredients. The project is led by Olympus Automation (OA), which will collaborate with the University of Lincoln's National Center for Food Manufacturing and supplier English Provender. 

"How robots can help reduce supply chain food waste", The Grocer UK, April 06, 2018

Hotels Benefit Financially From Spending On Food Waste Solutions

A review of 42 hotels in 15 countries by Champions 12.3 has found that on average facilities achieved a 21 percent reduction of kitchen food waste by weight in just one year. Within the first year, more than 70 percent recouped their investment. The average hotel saved $7 for every $1 invested in reducing kitchen food waste. Within two years, 95 percent had recouped their investment. Nine out of ten sites kept their total investment in food waste solutions below $20,000, less than one percent of sales on average. The data came from budget, mid-range, casino resort, and luxury market hotels. Champions 12.3 comprises 40 executives in government, business, and civil society dedicated to achieving Target 12.3 of the U.N.’s Sustainable Development Goals. 

"Study quantifies cost savings of reducing food waste", Hotel Management, April 06, 2018

Technology Can Cut Down On Food Waste In Foodservice Kitchens

A Portland, Ore.-based foodservice technology company has developed a measurement system that helps restaurants and other establishments reduce overproduction – and waste – of food. LeanPath believes food waste can be prevented in the world’s kitchens through proper measurement using the company’s sophisticated, easy-to-use technologies like scales, cameras, and touchscreen devices that show what’s going into the landfill stream, the compost stream, and even the donation stream. The company last year tracked food waste in more than 1,200 foodservice kitchens in 20 countries. The data and imagery collected from the research revealed that overproduction is the main cause of food waste in foodservice. To solve the problem, kitchens need to: accurately forecast the amount of food needed; learn to properly use knives in food preparation; and creatively use “imperfect produce.” 

"How Overproduction is Food Waste’s Biggest Culprit and Opportunity", Waste 360, April 10, 2018

The Many Possible Uses Of Coffee Grounds

British consumers are very much into coffee: 2.4 billion cups are consumed each year. But making that coffee creates 500,000 tons of grounds each year, most of it ending up in the landfill. Advocates of better use of coffee grounds have come up with a fairly long list of alternatives to simply trashing them. Among the creative options are using grounds in: making cocktails; insect repellant; skincare exfoliant; fueling vehicles; fertilizing gardens and deterring slugs; cooking; keeping shoes and refrigerators fresh; growing mushrooms; and making paint. 

"From skincare to fertilizer and fuel: 10 ways to reuse coffee grounds ", telegraph.co.uk, April 10, 2018

Tahini Moves Beyond Hummus Into Baked Goods

Chefs and bakers in the U.S. and in the U.K. have begun using an ingredient better known to makers of hummus. The crushed sesame seed paste known as tahini is showing up in yogurt, as a dressing on grilled vegetables or meat, and sprinkled on ice cream. Bakers are also using it to make rye and sourdough breads, as well as cakes. British bakery Nutritiously Naughty makes gluten-free coconut brownies with tahini used in place of nut butter. A London bakery mixes the tahini-based sweet known as halva into its buttery, rich brownies.

"Not just for hummus: why tahini is popping up in brownies, ice-cream and martinis", The Guardian, April 12, 2018

Banana Cleaners Make Peels Edible, Keep Them Out Of Landfills

A California-based company looking to reduce food waste has launched the “Save the Peels” campaign with a goal of redirecting 18 million pounds of banana peel waste from landfills. More than 3.2 billion pounds of bananas are eaten every year in the U.S., adding 780 million pounds of peels to landfills where they decompose, forming harmful methane gas. EatCleaner has developed cleaning solutions that allow peels to be cleaned of agricultural sprays, waxes, chemicals, and germ-laden debris. Ripe, clean peels can then be used to make smoothies, banana breads and muffins are rich in fiber, amino acids, and antioxidants. 

"eatCleaner Launches an "a-peel-ing" Campaign to Minimize Food Waste and Boost Nutrition", PR Newswire , April 12, 2018

Consumer Survey Spotlights Attitudes Toward Bread Products

A survey among U.S. consumers by N.Y.-based flavor company Comax Flavors found that bread is far from moribund as a diet staple, though preferences are evolving. Consumers are gravitating toward low-calorie, whole grain, artisanal, and gluten-free breads. The survey also found that: taste and price are the most important factors in choosing a bread; whole wheat is the number one flavor; rye and sourdough are equally enjoyed; and a majority (55 percent) prefer eating an open-faced bagel sandwich (45 percent prefer it closed)Among those who don’t eat bread, 16 percent said it was  because of its high carb content. The survey, conducted in September 2017, covered attitudes toward sliced bread, English muffins, bagels, pitas, and wraps/flatbreads. 

"Knead to know: Survey shows what Americans really think about bread", Bakery and Snacks, April 16, 2018

Retail Grocers Are Major Culprits In America’s Food Waste Problem

Supermarket chains in the U.S. are contributing significantly to the nation’s food waste problems, according to a new report. Nine of the ten largest grocery retailers – Ahold Delhaize is the exception – do not publicly report their total volume of food waste. The study, conducted by the Center for Biological Diversity (CBD) and the Ugly Fruit and Veg Campaign, listed five companies – Target, Trader Joe’s, Whole Foods, Costco, and Publix – who earned a “D” grade for efforts to reduce waste. Aldi flunked the evaluation, while Walmart earned a “B.” Food retailers generate 40 percent of the food waste in the U.S., more than restaurants or foodservice providers, the study noted. A CBD spokesperson said food waste squanders farmland and water and puts food security at risk. “We can stop this massive waste, but only if supermarkets are part of the solution," Jennifer Molidor. 

"Supermarkets don’t make grade in reducing food waste", Supermarket News, April 17, 2018

Company Adds Reduced-Gluten Wheat To Its Ingredients Portfolio

Agricultural food ingredients company Arcadia Biosciences has introduced reduced-gluten (RG) wheat lines to its GoodWheat ingredients portfolio. The company says flour made from the RG wheat will be available by the end of the year. The wheat was developed in part with funding from NIH’s Diabetes and Digestive and Kidney Disorders Institute. The RG product is a non-GM wheat in which allergenic glutens have been reduced by 75 percent. Overall gluten content has been reduced by 60 percent, but the California-based company says the levels of glutens important for bread making are not changed. 

"Arcadia Biosciences Expands GoodWheat™ Portfolio with Reduced Gluten Wheat", News release, Arcadia Biosciences, April 17, 2018

Food Waste In The U.S. Exacts A Huge Environmental Toll

A new study by university and USDA researchers has found that about 25 percent of all food available to eat in the U.S. – one pound per person, or about 30 percent of available calories – is wasted each day. The environmental costs of such food waste are huge. About 30 million acres of cropland, 4.2 trillion gallons of water, and nearly two billion pounds of fertilizer are used to produce the wasted food. The most wasted foods – fruits and vegetables – are actually the healthiest: produce waste amounts to 39 percent of the food wasted by each person, according to the study published in the journal PLOS ONE. 

"The staggering environmental footprint of all the food that we just throw in the trash", The Washington Post, April 18, 2018

Carbs Schmarbs, Bring On The Toast

Food writer JeanMarie Brownson says toast is having a long moment in the U.S., thanks to the popularity of avocado spread, and despite the anti-carb trend. But there are other good things to slather or sprinkle on toasted bread, she notes. There’s old favorite cinnamon, for example. Other possibilities include cheese and béchamel sauce; mushrooms sautéed with spicy poblano pepper and glazed with cream; hummus, cucumber, feta and micro-arugula; and hummus and sautéed ground lamb and feta. But it’s not just the toppings that matter. “Crusty, toasted bread also makes lunch better,” she says. 

"What to put on toast when you're done with avocados", Chicago Tribune, April 18, 2018

“Smart Packaging” Helps Extend Food Shelf Life, Reduces Waste

A New Zealand university scientist who specializes in “smart packaging” says there are a number of viable solutions that can cut food waste. Each type of packaging acts differently depending on the food being protected. According to Dr. Jenneke Heising, “active packaging” extends shelf life by reducing negative factors, such as oxygen, that react with the food. Active packaging can also react to ethylene gas, slowing the ripening process of produce, and can also regulate the level of moisture, other gases, and temperature. Still another type of packaging uses antimicrobial materials to curb bacterial growth on fresh produce, reducing the need for preservatives. 

"High-tech packaging means less food waste", Rabobank, April 19, 2018

Americans Replace Sugar With Natural Sweeteners

Americans are increasingly avoiding sugar, but they still want sweetness, as long as its not synthetic. A Nielsen survey finds that 57 percent of consumers say low-sugar is important in the foods they buy, up from 55 percent last year. Thirteen percent say they follow a specific low-sugar diet, five percent follow a diabetic diet, and others follow popular low-carb diets like paleo, keto, Whole30, and Atkins. Regarding alternative sweeteners, the jury is still out. However, “in most cases, it is natural sweeteners that are winning,” a Nielsen researcher said. 

"More Americans are avoiding sugar – but what do they want instead for sweetness?", Food Navigator USA, April 23, 2018

Nature’s Own Introduces “Artisan-Inspired” Breads

Bread maker Nature's Own has added two new varieties to its “artisan-inspired” product line. Perfectly Crafted Thick Sliced Multigrain and Perfectly Crafted Thick Sliced White contain no artificial preservatives, color or flavors, no high fructose corn syrup, and are Non-GMO Project Verified. The “bakery style” breads feature thick slices, soft texture, a distinctive flour dusting, and fresh-baked aroma, the company says.

"Nature's Own Introduces Perfectly Crafted Artisan-inspired, Thick-sliced Bakery Bread", News release, Nature's Own, April 23, 2018

Companies, Organizations  

Nestlé Waters NA Beverage Delivery Service Reaches Gettysburg, Pa.

Nestlé Waters North America announced it has acquired the Roaring Spring Water company’s customer list and storefront in Gettysburg, Pennsylvania, allowing it to expand ReadyRefresh beverage delivery service to eastern Pennsylvania and eastern Maryland. The ReadyRefresh service delivers Nestlé Waters beverages to homes and business offices. This is the first time ReadyFresh will operatea a storefront where shoppers can purchase Nestlé Waters products, including Deer Park spring water, Pure Life purified water, Perrier, and S. Pellegrino sparkling mineral water.

"Nestlé Waters North America Expands ReadyRefresh Beverage Delivery Service to Gettysburg, Pennsylvania", News release, Nestlé Waters NA, April 27, 2018

Israel’s Coca-Cola Bottler Targets Online Retailer Selling Lookalike Cola

Super-Sol, Israel’s biggest supermarket chain, has been selling a cheaper private-label brand of cola whose packaging resembles Coca-Cola’s. To counter that tactic, Coke’s bottler in the country, Central Bottling Company, has acquired a 25 percent stake in BringBring, a new online food retailer. Though the founders and majority owners of BringBring say Coca-Cola’s investment does not amount to a declaration of war against Super-Sol, it does represent a major challenge to Super-Sol, which controls 70 percent of the online grocery market. BringBring promises grocery deliveries within four hours of ordering with no charge for orders over $56. It’s a big improvement over Super-Sol’s service, which promises only same-day service and charges $8 for orders less than $207.

"Coca Cola Israel to Battle With Israel's Largest Supermarket Chain With New Online Retailer", Haaretz, May 01, 2018

Deals, M&A, JVs, Licensing  

Canada’s Lassonde Industries Acquires Michigan’s Old Orchard Brands

Quebec-based Lassonde Industries Inc. announced the acquisition of Old Orchard Brands, a family-owned juice and beverage company for $146 million in cash plus possible milestone payments of $10 million over the next two years. Lassonde will also buy the Sparta, Mich.-based company’s plant and land for $4 million. Lassonde said the acquisition will improve its manufacturing footprint in the midwestern U.S. and provide access to a production line for frozen concentrated products. Old Orchard’s product portfolio includes 100 juices, juice blends, reduced-sugar juice cocktails, seasonal lemonades, and flavored teas. Sales in 2017 were $103.3 million. Lassonde sells RTD fruit and vegetable juices and drinks under brands such as Apple & Eve, Everfresh, Fairlee, Fruité, Graves, Oasis and Rougemont.

"Lassonde Industries announces an agreement to acquire U.S.-Based Old Orchard Brands", News release, Lassonde Industries Inc., April 26, 2018

Earnings Release  

Coca-Cola’s 1st Quarter Revenues Flat Year-Over-Year

Coca-Cola European Partners (CCEP) posted a first-quarter profit of $1.8 billion on revenue of $2.9 billion, flat versus the prior year’s first quarter, or up one percent on a comparable and currency-neutral basis. earnings per share were $0.30 on a reported basis, or $0.40 on a comparable basis. Volume was down 2.5 percent on a comparable basis. The cost of sales rose $1.8 billion and operating profit decreased 12.5 percent to $224 million. Volumes for sparkling brands decreased one percent, Coca-Cola trademark brands decreased two percent, but Coca-Cola Zero Sugar reported a growth of 8.5 percent. Sparkling flavors and energy brands increased by one percent. CEO Damian Gammell said the results reflected a “continued focus on improving our in-market execution” but were adversely affected by “unfavorable weather, customer challenges, and the effect of some of our brand realignment decisions.”

"Coca-Cola European Partners reports flat revenues in Q1 2018", Cost Sector Catering, May 01, 2018

Innovation & New Ideas  

Coca-Cola Turns To Alcoholic Drinks In Japan, As Nonalcoholic Segment Stagnates

Coca-Cola Japan this summer will launch Lemon-Dō, an alcoholic beverage that emulates the classic Japanese beverage chu-hai, also called "the lemon sour." The move to alcoholic beverages is based n the company’s reckoning that Japan’s soft drink and nonalcoholic market offers no growth potential. Three varieties Lemon-Dō to be sold include: Teiban Lemon (five percent alcohol/10 percent fruit-juice), Salty Lemon (seven percent alcohol/7 percent fruit juice), and the lightweight, Honey Lemon, only three percent alcohol and sweetened with honey and sugar. All will be sold in 350 ml cans, with retro-styled labels, at $1,50 each. According to the company, the chu-hai and low-alcohol beverage market is valued at more than a billion dollars.

"Coca-Cola Experiments With New Boozy Drinks As Japan's Beverage Market Becomes 'Saturated'", Forbes.com, April 26, 2018

Market News  

Blossom Water Debuts Reformulated Lower-Calorie Version Of Essence Water

Westwood, Mass.-based Blossom Water LLC has introduced a reformulated version of its essence water based on blossom botanicals. Blossom Water Version 2.0 has cut the sugar and calorie content by half and is now sweetened without erythritol or agave using a “proprietary, next-generation sweetener blend” containing 10 calories and two grams of sugar. The company says the new version also contains inactivated GanedenBC30, a probiotic strain that offers a functional benefit for the immune system “on a par with that of probiotics.”

"Innovation Blooms This Spring via Blossom Water Version 2.0", News release, Blossom Water LLC, April 24, 2018

Products & Brands  

U.K. Juice And Smoothie Company Savsé Extends Its Cold-Pressed Portfolio

London-based beverage company Savsé has added a third cold-pressed protein smoothie to its product line.  Protein Rise, combining 10-12 g of whey protein with quinoa and cold-pressed fruits, is being introduced to the convenience store channel at $4.00 each and will be available in 6x250 ml cases. Savsé fruit- and vegetable-based juices and smoothies are produced using High Pressure Processing (HPP), a non-thermal preservation process.

"Savsé launches “UK first” cold pressed breakfast protein smoothie", Talking Retail, April 18, 2018

Functional Sparkling Water From Sweden Targets America’s Diabetics

Sweden’s Good Idea blood sugar management drink is tackling the America’s 30 million diabetics and 90 million pre-diabetics who need to manage blood sugar levels. The carbonated dietary supplement blends five specific amino acids with chromium to reduce post-meal blood sugar spikes significantly. The beverage is intended to be consumed before and during a meal when blood sugar levels tend to ebb and flow the most. Aventure’s research, conducted with scientists at Lund University, included nine clinical trials showing that Good Idea can help reduce blood sugar by 20 – 30 percent. Despite the functional benefits of the drink, parent company Aventure AB is positioning it as a sparkling water for a mass audience.

"Good Idea brings functional beverage delivery format to blood sugar management", Nutra-Ingredients USA, April 23, 2018

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