Biorigin to present new yeast extracts at I.F.T.
Brazil-based Biorigin plans to present its new Bionis yeast extract at the Institute of Food Technologists Annual Meeting and Food Expo, held July 16-19 in Chicago. At its booth (#612), the company will be sampling Grissini Italian-style breadsticks featuring the new high nucleotide Bionis YE HN 12 yeast extract, which, according to Biorigin, brings out a clean taste profile and enhances the umami effect.
At I.F.T.’s Taste the Expo program, Biorigin will present Brazilian Carolina Sweets filled with dulce de leche with Bionis YE DRK, a dark yeast extract that provides a robust and roasted taste and brings out caramel notes, the company said.
Biorigin also will be highlighting its other clean label, non-G.M.O. and sustainable solutions of yeast extracts, yeast derivatives and natural flavors at the show. All Biorigin ingredients are certified ISO 9001 and FSSC 22000, HACCP, kosher and halal, and have full traceability.
Ventura Foods to buy Cargill dressings, sauces and mayonnaise business
Ventura Foods has agreed to acquire the dressings, sauces and mayonnaise (DSM) business of Cargill. Financial terms of the transaction were not disclosed.
Cargill DSM makes products such as mayonnaise, tartar sauce, flavored dressings and sauces for national food service companies and distributors. The business operates from one standalone facility in Port St. Lucie, Fla., and two facilities integrated within the broader operations of Cargill’s Fats & Oils Group in Gainesville, Ga., and Sidney, Ohio.
Ventura Foods’ acquisition includes Cargill’s Port St. Lucie facility as well as the DSM assets at its Sidney and Gainesville facilities. Cargill will retain ownership of both the Sidney and Gainesville plants, where it will continue to own and operate its North American Fats & Oils business. Cargill’s DSM assets from Sidney and Gainesville will be relocated to Ventura Foods’ facilities in Chambersburg, Pa., and Fort Worth, Texas, the companies said. Additionally, Cargill will provide contract manufacturing services for 15 to 18 months to Ventura Foods to ensure continuity for its customers and a smooth transition to Ventura Foods.
Ventura Foods makes custom and proprietary dressings, sauces, mayonnaises, oils and other flavorings. In addition to its proprietary products made for customers, Ventura Foods’ consumer brands available at retail include Marie’s dressings, LouAna oils, Dean’s dips and Gold n’ Soft spreads.
“The acquisition of Cargill’s DSM business furthers Ventura Foods’ strategy to grow, strengthen and diversify,” said Chris Furman, president and chief executive officer of Ventura Foods. “It adds greater depth to our already strong capabilities and another platform for innovation. We are highly confident in our ability to successfully integrate this important business and look forward to continuing the excellent work of Cargill’s DSM team.”
Following the sale of the business, Cargill said it will continue to produce and market a variety of oil and shortenings products. Cargill supplies salad and cooking oils, high stability oils, omega-3 fatty acid oils, frying oils and shortenings; cake and icing shortenings, confectionery and specialty fats; and tortilla shortenings.
“We remain very committed to being a leading provider of oils and shortening to North American consumer package goods companies, retailers, food service companies and food distributors,” said Gonzalo Petschen, North American regional managing director for Cargill Fats & Oils. “The sale of our DSM business will allow us to operate more efficiently, and bring more and better offerings and services to our customers.”
Earlier this year, Ventura Foods completed the acquisition of the sauces and condiments business of Etobicoke, Ont.-based Wing’s Food Products. The business became Ventura Foods Canada and now operates as a wholly-owned subsidiary.
Batory breaks ground in Illinois
Batory Foods has broken ground on the construction of a new distribution and handling facility in Wilmington, Ill.
“This Wilmington handling and distribution center will be the flagship in the Batory organization,” said Ron Friedman, president of the Des Plaines, Ill.-based company.
Batory’s new 78,000-square-foot facility will house two operations. The building’s north end will serve as a full-service distribution center, and a portion of distribution from the company’s Oakley, Ill., facility will move to the new building. In the south end of the facility, Batory will provide third-party logistics services to Fonterra, a multinational dairy company based in New Zealand, beginning November 2016. Batory will receive material directly from New Zealand and manage the inbound and outbound services related to that inventory.
INTL FCStone to release papers about effective commodity price risk management
INTL FCStone, Inc., based in Kansas City, plans to release a two-part series of papers about effective commodity price risk management in conjunction with its Food Industry Forum Event that will take place July 19-21 in Chicago. The series will focus on the total price risk exposure companies in the food industry face and how proven risk management strategies may not only help mitigate that risk but also create competitive advantages and improve margins.
Part 1, slated to be released in early July, will provide a complete picture of commodity risk exposures that companies in the industry must manage effectively. Part 2, which will be distributed the first day of the Food Industry Forum, will present a number of hypothetical case studies that demonstrate the potential benefits of a proactive management approach.
INTL FCStone’s Food Industry Forum features programs that inform attendees on risk management fundamentals and commodity outlooks. All information presented is developed specifically to educate market leaders on how to protect margins.
New communications director at MGP Ingredients
Gregg Hibbeler has been named corporate director of communications at MGP Ingredients, Inc., Atchison, Kas. He succeeds Shanae Randolph, who recently assumed the newly created role of brand director for beverage brands at MGPI.
Mr. Hibbeler will oversee programs and campaigns promoting the company and its products, with responsibility for directing corporate branding, marketing communications and internal communications activities, as well as community, media and internal investor relations functions.
Mr. Hibbeler’s background in marketing and communications includes assignments as chief marketing officer for Camp Fire USA in Kansas City, director of communications for Kansas City Life Insurance Co., and key roles in media management.
Sensus offers organic inulin from agave
Sensus now offers organic inulin sourced from agave. Marketed under the company’s Frutafit line, Frutafit OAI meets U.S. Department of Agriculture organic standards.
The ingredient gives manufacturers of organic products a way to increase dietary fiber without adversely affecting taste or texture, according to Lawrenceville, N.J.-based Sensus America, Inc. Frutafit OAI has been shown to improve texture and reduce calories in many applications, and it may function as sugar or fat replacement in certain applications. Clinical research has demonstrated the effectiveness of Frutafit OAI as a prebiotic fiber, allowing the potential for claims related to digestive health.
Sensus also supplies chicory root fiber under the Frutafit and Frutalose brand names.
Corbion to expand emulsifiers portfolio
Expanding its facility in Dolton, Ill. will allow Corbion to produce propylene glycol monoesters (PGME) emulsifiers that are used in sweet goods, bakery mixes and other applications, the company said June 8. Corbion expects to have PGME systems on the market in the second quarter of 2017.
Corbion already offers emulsifiers for bread.
“The addition of PGME to the portfolio means Corbion will possess all the necessary building blocks to produce a sweet goods portfolio that matches the breadth of solutions we currently offer to the bread market segment,” said Jim Robertson, global product manager, emulsifiers.