NEWS
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require an efficient cold chain network in order
to be delivered from where they are
manufactured to the retailers where they are
sold in a careful and timely manner.”
He said: “We specialise in perishable air
cargo products, so anything from 14 to 45
days. For our existing probiotic product Yakult,
the Japanese probiotic fermented milk, we fly
pallets over on a weekly basis to each of the
GCC markets in which we distribute including
UAE, Kuwait, Oman and Bahrain where we
have our own facilities in each of these logistics
hubs.”
Consumers drive reinvention of
“real food” as sports food
Entrepreneurial brand Veloforte's sports twist on
a traditional Italian treat packed with fruit and
nuts - which has won the start-up a cult
following - highlights the growing opportunity in
repositioning “real foods” as a sports food
product.
“While sports nutrition products are going
mainstream, the much stronger trend is in the
opposite direction - 'real' foods are becoming
more attractive for people to use in sports,”
said food industry analyst Julian Mellentin,
director of consultancy New Nutrition Business
and author of a new report, “Real food” - the
strategy that's transforming sports nutrition.
“Both professional and amateur athletes are
increasingly dropping gels and sports bars
laden with 'artificial' ingredients from their
diets, and making instead 'real food' choices,
like peanut butter and flapjacks to maple syrup,
Nutella and traditional Italian panforte,”
Mellentin added.
The trend is powered by sports dietitians.
The Collegiate and Professional Sports
Dietitians Association, which represents
America's leading sports dietitians, has
adopted the “food first” principle that "whole
foods are the best fuel".
MULTIVAC takes over the
FRITSCH Group and further
expands its range of solutions
for the bakery industry.
FRITSCH is a leading manufacturer of bakery
equipment with its headquarters in the town of
Markt Einersheim in Lower Franconia. The
product range consists of high-performance
equipment and groundbreaking technology for
FOOD BUSINESS GULF & MIDDLE EAST
dough forming and processing. FRITSCH offers
the right solution for every size of company -
from tabletop units to industrial-scale
equipment. Premium bakery products are
produced with FRITSCH machines throughout
the world.
With the takeover of the FRITSCH Group,
MULTIVAC is complementing its range of
solutions, so that in future it will also be able to
offer complete production lines from one source
to the bakery industry as well. “The takeover of
FRITSCH is another important step for
MULTIVAC in expanding our range of
integrated solutions for processing and
packaging food products. Thanks to the
processing solutions from FRITSCH, we will
continue to extend our presence in the bakery
industry, where we have already been able in
recent years to implement some very
challenging projects for automated packaging
solutions,” explained Christian Traumann,
Director and Group CFO of MULTIVAC.
AAK launches COBAO TM Pure,
a breakthrough chocolate bloom
retarder based on pure cocoa
butter
COBAO TM Pure is a new cocoa butter from
AAK that delivers significantly improved bloom-
retarding effects in all kinds of applications
including milk and dark chocolate tablets,
coated and filled products, and dark chocolate
with nuts. It delays migration and heat-related
bloom, extending the shelf life with between 50
and 400 percent depending on recipe,
processing techniques and storage conditions.
It is anticipated that the new ingredient will
be particularly beneficial in the premium
chocolate segment. Sales of premium chocolate
are growing three times faster than standard
chocolate, presenting an excellent market
opportunity. Consumers pay more for high-end
chocolate and expect the product to reach them
in perfect condition which means avoiding
blooming and maintaining an attractive
appearance for longer is essential.
Milk fat is commonly-used as a bloom
retarder but presents a number of challenges
that COBAO TM Pure helps to solve. Unlike milk
fat, for example, COBAO TM Pure will not
change the sensory qualities of the end product
or cause excessive softening. This means it is
especially suitable for dark chocolate
JULY-SEPTEMBER 2019