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Subject:
FOOD BUSINESS NEWS
Period: July 22, 2018 to August 5, 2018
Geographies:
Worldwide
Categories:
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
Contents
 

Students Turn Food Processing Waste Into Profit Center

Danish technology students who were asked to find a sustainable process to recycle carrot peels and pulp have come up with a way to turn to it into flour. Vegetable supplier Greens Wholesale generates 100 tons of biological waste every month as it produces fresh juices and produce. Much of the waste is converted to biogas or fertilizer, but the company wanted to optimize its production process to reduce costs and perhaps turn a profit. Turning carrot waste into flour was the winning idea: it can replace up to half of the wheat flour in a recipe. The company and the Technical University of Denmark students hope to commercialize the idea within a year.

"Technical University Of Denmark: Out-of-the-box thinking transforms carrot peel into carrot flour", Technical University of Denmark , July 25, 2018

U.K. Start-Up Recognized For Low-Carb Bread Dough



A British food technology start-up that invented a low-carb bread alternative was recently certified as “reduced carb” by Sugarwise, an international certification authority for sugar claims on food and drink. Manchester-based Lo-Dough was awarded the certification because its products have no more than 10 percent of calories coming from free sugars, and no more than five grams of free sugars per 100 grams. Lo-Dough has recipes for low-carb pizzas, pies, desserts and pastries.

"Food Tech Startup Lo-Dough Becomes First Ever Reduced Carb Certified Company With Sugarwise", PR Newswire , July 24, 2018

British Company To Open Waste Food Catering Business

A British non-profit company is planning to use unused food to offer catering and meal services to people, businesses and organizations, beginning in September. Real Junk Food Manchester’s program will focus on commercial outside catering services such as buffets and hot meals. The venture will be housed in a large commercial kitchen in partnership with a local social housing provider and will collaborate with local charity and public-sector groups to supply meals to vulnerable people across the city. RJFM opened its first waste food pay-as-you-feel restaurant concept last year as a short-term pop-up concept and doubled in size.

"British firm Real Junk Food Manchester to open waste food catering business", MarketLine NewsWire , July 23, 2018

Restaurant Bases Expansion Plans On Success Of Its “Doughboys”

Saratoga Springs (N.Y.) restaurant Esperanto has signed wholesale distribution deals to bring its popular “doughboy” cheese-and-chicken-stuffed pockets to convenience stores, entertainment venues, and college campuses. The restaurant says it already sells hundreds of thousands of doughboys a year and is planning to acquire more space so it can ramp up production to more than a million. Expansion began when convenience store chain Stewart’s Shops started carrying the product in 12 of its stores. Doughboys contain sautéed diced chicken breast, cheeses, and scallions baked in pizza dough. Gluten-free and vegetarian versions are available as well. Says owner William Pouch: “People are going nuts over the product."

"Esperanto owners opening commercial bakery to bring its infamous doughboys to bigger market", Albany Business Review, July 23, 2018

Tomatoes With Longer Shelf Life Will Soon Reach Market

According to the U.S. Environmental Protection Agency, tomato food waste costs American households $2.3 billion annually. But California-based food technology company Arcadia Biosciences and hybrid seed developer Shriram Bioseed may have come up with a solution. They announced development of extended shelf life (ESL) tomatoes with improved yield and fruit quality. The new hybrids are in the pre-commercial, wide-area field testing stage with anticipated launch in 2019. Arcadia used a non-GM advanced screening and breeding technique called TILLING to screen genetic variations that allow tomatoes to fully ripen on the vine yet remain durable enough to survive the packing and shipping process.

"Arcadia Biosciences and Shriram Bioseed Reach Milestone in Developing Extended Shelf Life Tomatoes", Plus Company Updates (PCU), July 20, 2018

Food Freshness Card Honored As Best New Food Safety Solution

The Food Freshness Card developed by Natures Natural Solutions was recently named the Best New Safety Solution by United Fresh. The card is laboratory and commercially tested to keep food fresher longer, according to the company, whose mission is to address the global problem of food waste and spoilage, “inside and outside of a refrigerator.” The Food Freshness Card combines specific frequencies, elements and customized programs and encodes information on a substrate enabling it to extend shelf life. It can prolong freshness at any point in the food chain: from the farm to packaging, pallet, container, distributor and retailer. The company says supermarkets that use the card average an instant 20 percent decrease in shrink/spoilage and prevent more than $3,000 a month per store in waste.

"The Food Freshness Card; The Newest Technology in the Food Industry Wins the 2018 United Fresh Innovation Award for Best New Safety Solution", PR Newswire, July 16, 2018

Indiana Bakery Chain Debuts Vegetable Breads

Saratoga Springs (N.Y.) restaurant Esperanto has signed wholesale distribution deals to bring its popular “doughboy” cheese-and-chicken-stuffed pockets to convenience stores, entertainment venues, and college campuses. The restaurant says it already sells hundreds of thousands of doughboys a year and is planning to acquire more space so it can ramp up production to more than a million. Expansion began when convenience store chain Stewart’s Shops started carrying the product in 12 of its stores. Doughboys contain sautéed diced chicken breast, cheeses, and scallions baked in pizza dough. Gluten-free and vegetarian versions are available as well. Says owner William Pouch: “People are going nuts over the product."

"Bread gaining vegetables Aunt Millie's new brands appeal to diet-conscious", Fort Wayne Journal Gazette, July 15, 2018

Morrisons Rewards Shoppers For Returning Plastic Bottles

Supermarket company Morrisons has started a deposit return schemes by placing vending machines for plastic bottles at its stores in North Yorkshire and Scotland. Part of the company’s efforts to promote recycling of plastics, the program will reward shoppers for every plastic bottle they return with coupon for 100 Morrisons More points or let customers donate 10p to charity organization CLIC Sargent, which helps children and young people who have cancer.

"Morrisons trials plastic bottle return machines with offer of reward points or charity donation", Business Green, July 13, 2018

Companies, Cities Announce Anti-Plastic Straws Plans And Policies

Several companies have announced their plans to stop using plastic straws, while a number of towns and cities have revealed proposals to ban single-use plastics and fine firms and organizations that will not comply. Starbucks said it plans to remove all plastic straws from its stores by 2020 and replace them with recyclable plastic lids for cold beverages. Starting September 1, 2018, plastic straws would only be available by request at its hotels, Hyatt said. For its part, Hilton Hotels said it plans to remove plastic straws from 650 locations in 2018.

"These 8 Companies Are Ditching Plastic Straws. Here’s How They Are Replacing Them", Fortune.com, July 11, 2018

Specialty Breads Eyes 50-Percent Cut In Plastics Use By 2020

Specialty Breads, a company that supplies frozen bread and dough to restaurants, hotels, pubs, cafés and caterers, has announced its plan to reduce by 50 percent its use of single-use plastics by 2020. Also, the company said it aims to use recyclable or recycled packaging, use solar cooling to enhance efficiency of refrigerators, provide sales staff with low emission or hybrid cars, and achieve zero-landfill status for its bakery operations.

"Speciality Breads aiming to halve single-use plastics", Bakery Info UK, July 10, 2018

Company’s Advanced Monitoring Technology Ensures Food Freshness

California-based Zest Labs, a specialist in food monitoring technologies, is marketing its Zest Fresh solution using analytics and data to determine the remaining freshness of transported food and to enable proactive decision-making throughout the supply chain. Zest Fresh reduces or eliminate waste at its source by harnessing the right data at the right time – in the field at harvest, for example, in the case of fresh produce. The technology uses a “freshness metric" dubbed the Zest Intelligent Pallet Routing (ZIPR) Code to provide growers, shippers and retailers with the actual remaining shelf life of food products, including meat, poultry, and fish. This enables intelligent routing that ensures each pallet meets the retailer’s freshness requirements.

"Zest Labs Seeks to Prevent Food Waste at Harvest Level by Using IoT Technology", waste360.com, July 09, 2018

Company’s Advanced Monitoring Technology Ensures Food Freshness

California-based Zest Labs, a specialist in food monitoring technologies, is marketing its Zest Fresh solution using analytics and data to determine the remaining freshness of transported food and to enable proactive decision-making throughout the supply chain. Zest Fresh reduces or eliminate waste at its source by harnessing the right data at the right time – in the field at harvest, for example, in the case of fresh produce. The technology uses a “freshness metric" dubbed the Zest Intelligent Pallet Routing (ZIPR) Code to provide growers, shippers and retailers with the actual remaining shelf life of food products, including meat, poultry, and fish. This enables intelligent routing that ensures each pallet meets the retailer’s freshness requirements.

"Zest Labs Seeks to Prevent Food Waste at Harvest Level by Using IoT Technology", waste360.com, July 09, 2018

Starbucks Says Goodbye To Plastic Straws, Says Hello To Earth-Friendly Lids

Coffeeshop chain Starbucks has announced plans to stop using plastic straws at its more than 28,000 locations worldwide by 2020. Part of the company’s efforts to reduce waste and protect the environment, the move will also see Starbucks replacing plastic straws with the recyclable lid developed by Emily Alexander, an engineer at the chain’s Global Research and Development. At present, the recyclable lids are used for some drinks, including Draft Nitro and Cold Foam in more than 8,000 locations in the US and Canada. These lids will be used for all iced drinks, the company said, except Frappuccino, which will have a straw made from paper or compostable plastic made from fermented plant starch or other environment-friendly material.

"Straws are out, lids are in: Starbucks announces environmental milestone", Starbucks Newsroom, July 09, 2018

Expenditures On Food Waste Reduction Significantly Reduce Operating Costs

The Champions 12.3 organization has determined that every dollar food service operators spend on programs to curb food waste results in a six-dollar reduction in operating costs. Researchers looked at financial cost and benefit data for 86 sites – including hospitals, schools, sports arenas, and similar facilities – in six countries and found that within one year, the sites had reduced food waste by 36 percent on average, and 64 percent had recouped their investment. The food service operators involved in the study invested in various food waste reduction programs, including purchasing smart scales or similar technology to measure their food waste, training staff in measurement and techniques to reduce waste, and redesigning menus. Seventy-nine percent of sites were able to keep their total investment in food waste reduction below $10,000.

"Report: $1 investment on food waste reduction saves $6", Food Management (Penton), July 06, 2018

Expenditures On Food Waste Reduction Significantly Reduce Operating Costs

The Champions 12.3 organization has determined that every dollar food service operators spend on programs to curb food waste results in a six-dollar reduction in operating costs. Researchers looked at financial cost and benefit data for 86 sites – including hospitals, schools, sports arenas, and similar facilities – in six countries and found that within one year, the sites had reduced food waste by 36 percent on average, and 64 percent had recouped their investment. The food service operators involved in the study invested in various food waste reduction programs, including purchasing smart scales or similar technology to measure their food waste, training staff in measurement and techniques to reduce waste, and redesigning menus. Seventy-nine percent of sites were able to keep their total investment in food waste reduction below $10,000.

"Report: $1 investment on food waste reduction saves $6", Food Management (Penton), July 06, 2018

PCC Community Markets Says To Remove Plastics From Delis by 2022

Food co-op PCC Community Markets has promised to stop using plastics in its delis by 2022. At present, the company uses more than 5 million plastic packaging containers every year. According to PCC, it plans to replace plastic packaging with biodegradable compostable containers. In 2015, the company replaced plastic straws and utensils with compostable alternatives. 

"PCC to eliminate plastic in delis by 2022", Supermarket News, July 02, 2018

Student’s Invention Helps Fight Food Waste At Home

Eleven-year-old British student Rumaan Malik didn’t like it when apples went bad while sitting in the fruit bowl at home. Concerned about wasted food, she invented what she calls the “Alarm Cup,” in the process winning online supermarket Ocado’s Food Waste Challenge award. The grocer then partnered with design website, Little Inventors, to create a prototype of the cup.  Her invention sounds an alarm before the fruit goes bad, thereby keeping it out of the trash. The cup also has a small touchscreen display with icons for different produce, and recipes such as apple crumble and banana bread that put aging fruits to good use.

"Eleven-year-old girl's groundbreaking invention could help reduce food waste; Some £13bn-worth of food is binned annually", The Independent (United Kingdom), June 29, 2018

 
Companies, Organizations  

Danone Launches Organic Fruit Juices In Spain

With demand for organic products in Spain growing by double digits, Danone has launched an organic fruit drink line there that contains no artificial ingredients, and was made using fruits grown without pesticides, herbicides or fertilizers. Danone’s Font Vella Organic brand is made with mineral water, fruit juice and a range of natural ingredients, and is available in orangeade with oregano and lemonade with basil from Spanish retailers in 40 cl bottles, with a suggested retail price of $1.69 a bottle.

"Danone’s Font Vella releases new organic drink line in Spain", Foodbev.com, July 26, 2018

Market News  

Coca-Cola Profit Soars 64 Percent In Quarter; Plans Tariff-Induced Price Hikes

Coca-Cola reported a second quarter profit of $2.3 billion – a 64 percent increase from a year ago – on an organic revenue increase of five percent (excluding currency swings, acquisitions and divestitures), helped by growth in sales of concentrates and higher prices for products. Overall sales slid eight percent from last year to $8.9 billion, thanks to divestiture of bottling operations. The company said it is raising prices on carbonated drinks in North America in response to rising freight rates and metal prices – “some broad-based push on input costs,” said CEO James Quincey – spurred by tariffs on Chinese imports. Drink volumes rose two percent, driven by double-digit growth in Coca-Cola-branded products. Volumes were up two percent in carbonated soft drinks and four percent for water, enhanced water and sports drinks.

"Coke Raising U.S. Soda Prices, Citing Tariffs", Wall Street Journal , July 25, 2018

Marketing & Advertising  

New Marketing Chief Takes Over At Nestlé Waters NA

Nestlé Waters NA marketing head Antonio Sciuto, credited with transforming the company’s digital strategy, has resigned and will be replaced by Yumi Clevenger-Lee. The change in leadership comes in the midst of a mushrooming sparkling water marketing war among Nestlé, Coca-Cola, PepsiCo, and smaller marketers such as La Croix. Nestlé is the market leader, after private label brands, commanding a 13.3 percent share in the U.S. Private labels have 31.2 percent of the market. PepsiCo and Coca-Cola have 3.3 percent and 4.5 percent, respectively, but have been spending heavily on marketing and have been gaining. Nestlé's share fell by 1.3 points in the year-to-date period through mid-June. Clevenger-Lee had been marketing director for the Latin American division of Cereal Partners Worldwide, a joint venture between Nestlé and General Mills.

"Nestle Waters taps new CMO amid sparkling water ad war", Advertising Age, July 31, 2018

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