Food and beverage manufacturers announce new plants and relocations, supply agreements, study results and new products.
Nellson Nutraceutical, a nutrition bar and powder provider, plans to reorganize its facilities, which includes relocating its corporate headquarters in Irwindale, Calif., to Anaheim, Calif., and transferring its Salt Lake City powder operations to the Anaheim manufacturing plant.
The new headquarters will house a research and development center that is attached to the 300,000-square-foot powder facility. The facility, which will add approximately 225 jobs, features 14 upgraded blending rooms, enhanced allergen weigh-out rooms and high-speed packaging equipment.
“We have undergone a detailed analysis and determined it was necessary to realign our operational capabilities to better serve customer demand,” said Scott Greenwood, chief executive officer of Nellson. “We do not take these actions lightly and are in the process of reviewing personnel needs for potential relocation. We will continue to invest in our employees to ensure the future growth of our company with this multi-phased plan.”
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RiceBran Technologies, Scottsdale, Ariz., has entered into a strategic supply agreement for organic rice bran with Bangkok, Thailand-based Narula Group of Companies. Narula is one of the world’s largest growers of organic rice.
Under terms of the supply agreement, RiceBran Technologies will gain exclusive worldwide supply and distribution rights for organic jasmine rice bran and organic rice bran from other rice varieties produced by the Narula Group. The exclusive territory excludes certain South East Asian markets, Germany and the United Kingdom, which will continue to be serviced by the Narula Group.
Additionally, RiceBran Technologies said it will purchase organic rice bran from the Narula Group at an agreed price, and the Narula Group will receive an additional amount based on a portion of the achieved margin earned by RiceBran Technologies on the sale of products derived from that organic rice bran.
The Narula Group said it has agreed to accept the first $2,660,000 of its achieved margin share through the issuance of 950,000 shares of RiceBran Technologies’ common stock at a fixed purchase price of $2.80 per share, representing a premium of 52% to the closing price on the date immediately prior to signing.
In addition to the strategic supply agreement, RiceBran Technologies and the Narula Group have established a joint venture company. The company, RBT — Youji, L.L.C., will be 55% owned by RiceBran Technologies and 45% owned by the Narula Group. The company will be responsible for marketing the Narula Group’s non-rice bran products in North America, including organic chia, kale, coconut water and coconut products. Results for the newly established joint venture will be consolidated into RiceBran Technologies’ financial statements, and the partners will share the profits on a proportional ownership basis. Both companies expect to bring additional organic products to market in North America in the near future.
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Israel-based Salt of the Earth, Ltd. and students at the Northwestern Kellogg School of Management in Chicago partnered to address research chefs’ concerns about MSG.
The study found that chefs widely considered having no MSG as a positive and that sodium reduction and taste are key parameters in their decision to cook healthy food. The study was conducted using Umamix, a proprietary savory mix of sea salt and vegetable extracts rich in umami. Designed to reduce sodium and eliminate the need for MSG, Umamix is a bioengineered-free, kosher-certified ingredient.
“This research provides useful insight on professional and avocational chefs and the main factors influencing the ingredients they choose, especially concerning natural flavor enhancers,” said Dror Levy, food service export manager for Salt of the Earth. “The chefs used Umamix in their recipes and indicated that it had a dual usage, both as a natural flavor booster and as a sodium reduction ingredient. Sodium reduction is an important characteristic for chefs and ‘foodies,’ but they will not compromise on good taste. Umamix successfully reduces sodium in multiple applications by up to 75%. In fact, during a blind taste panel, one of the chefs was unable to distinguish between the original dish and the dish using Umamix.”
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Healthy Food Ingredients (H.F.I.), the Fargo, N.D.-based parent company of SK Food International, Hesco/Dakota Organic Products and Suntava, is taking advantage of “the year of the pulse” by offering organic pulse ingredients.
“We have been supplying organic pulses to the food industry for many years, but this year is particularly notable with 2016 being ‘the year of the pulse,’” said Jennifer Tesch, chief marketing officer for H.F.I. “We work to be at the forefront of industry trends and demand for healthy ingredients, so we are pleased to be an established supplier of pulse ingredients to meet the requirements of manufacturers.”
H.F.I.’s organic pulse offerings include dry edible beans, peas, lentils and chickpeas. The company’s SK Food brand offers pulses in whole, dry form as well as flakes, flour, and grits available in raw, precooked and pre-gelatanized options, custom milled according to customers’ specifications.
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Palsgaard, which has a U.S. office in Morris Plains, N.J., is offering a range of emulsifiers based on segregated certified palm oil. The sustainable emulsifier solutions, certified by the Roundtable on Sustainable Palm Oil (R.S.P.O.), may be used in a variety of industry categories, including dairy, ice cream, bakery, confectionery and margarine.
“It’s been a complicated task as we are using many different ingredient specialties where palm is the originating material,” said Jakob Thøisen, chief executive officer of Palsgaard. “But we are currently expanding our range considerably, and we are now able to satisfy most inquiries concerning emulsifiers and specialties based on sustainable palm oil.”
Palsgaard has been a member of the R.S.P.O. since 2008 and holds the R.S.P.O. Supply Chain Certificates on Mass Balance and Segregated levels, allowing the company to provide a wide range of sustainable solutions to its customers’ needs.
“Maintaining our lead in emulsifiers requires that sustainability is considered with every step we take,” Mr. Thøisen said. “Through sustainability initiatives that include considerable reductions in CO2 emissions and sustainable sourcing of palm oil, we try to set an example for food manufacturers and raw materials suppliers around the world — and we like to share this extensive experience to provide valuable guidance.”
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Brookfield/Ametek, Middleboro, Mass., is introducing the DVE Viscometer, featuring a contemporary design and a new user interface and keypad.
A bubble level is located on the front of the instrument below the display panel so users may easily adjust for true vertical position.
The updated DVE also offers a choice of scientific units for viscosity measurement including both cgs units: cP (centipoises) and P (Poise), and SI units: Pa-s (Pascal-seconds) and mPa-s (milliPascal-seconds). It can measure the viscosity of any liquids and food items, including puddings, yogurts and sauces. The user may now quickly select viscosity test parameters like spindle identity and rotational speed from a table in the DVE’s memory.
The display features easy-to-view alpha-numeric characters and shows test control parameters (spindle, speed) and measured values (% torque, viscosity).
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NuTek Food Science, L.L.C., Omaha, has opened a new 100,000-square-foot manufacturing facility in Fargo, N.D., that will produce the company’s patented NuTek Salt. The company uses potassium salt (potassium chloride) from North America and patented single-crystal technology to make the ingredient. NutTek Salt has been shown to reduce sodium chloride in foods and beverages without compromising taste or functionality, according to Omaha-based NuTek Food Science.
“The opening of the Fargo facility is a milestone in NuTek’s brief history, and it better positions NuTek to serve the rapidly expanding volume demands of our customers, both domestically and internationally,” said Brian Boor, president and chief operating officer of NuTek Food Science.
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