Food Business News - July 19, 2011 - (Page 33)

DAIRYBUSINESSNEWS Fonterra names chief executive officer AUCKLAND, NEW ZEALAND — Theo Spierings has been named chief executive officer of Fonterra Co-operative, and he will take over from departing c.e.o. Andrew Ferrier, effective Sept. 26. Mr. Spierings was acting c.e.o. of Royal Friesland Foods when he presided over its merger with Campina in 2008. He has 25 years of experience in the global dairy industry. “Mr. Spierings has a wealth of experience in managing dairy businesses across Asia, Latin America, Africa, the Middle East and Europe,” said Sir Henry van der Heyden, chairman of Fonterra. “Most importantly, Mr. Spierings has an inbuilt respect for the Spierings co-operative structure and for farmers and their commitment to co-operative principles. He is well recognized by his peers for his people leadership, delivery of results and strong strategic skills.” July 19, 2011 Dairy ingredient innovations D airy ingredients already are used in a variety of applications, ranging from texturization to microbial protection for food manufacturers making all kinds of food products and prepared foods. Yet those involved in dairy research say a mature market for dairy ingredients may be a long way off. New food applications for dairy ingredients are in development, and more are on the horizon, and it all stems from a decades-long effort to keep byproducts from the waste stream, as well as advances in filtration technology. The newest uses for dairy ingredients were outlined this past month by speakers at the Institute of Food Technologists’ annual meeting and exposition, held in New Orleans June 12–14. Specifically, the speakers focused on turning co-products, which are components developed from byproducts, into food ingredients. The session, titled “Exploring new frontiers of dairy co-products for health and wellness and clean label applications,” featured Mary Higgins, vice-president of U.S. ingredients trade services for the U.S. Dairy Export Council. Ms. Higgins said companies making everything from soups to ice cream are looking forward to utilizing the new ingredient technologies. “I think it’s exciting for them,” Ms. Higgins said in a recent interview. “They have known about dairy and used dairy, but I think it is causing them to take another look at dairy. People like dairy, but it’s not the same old dairy – it’s something new.” New functionalities are great for the folks in the research and development lab, but what drives them is consumer demand for foods consumers recognize, Ms. Higgins said. “Consumers are looking for simplistic Mr. Spierings left Royal Friesland Foods shortly after completing the merger. Prior to the transaction, both parties already had agreed on an independent c.e.o. Mr. Spierings also has held a variety of general management, operations and supply chain and sales and marketing positions. Mr. Spierings has a bachelor’s of arts degree in food technology/biotechnology and a master’s in business administration. “I am honored to be invited to lead Fonterra into its second decade,” Mr. Spierings said. “The Fonterra board, Andrew Ferrier and his team have established a strong foundation and my challenge is to build an even more successful global dairy co-operative.” The role dairy ingredients play in product development is expanding labeling – for foods they are interested in and comfortable with and when they see dairy on the label they get that,” she said. Considering procream’s potential Dairy ingredients sometimes may replace synthetic ingredients while offering enhanced functional performance. Because of their nutrient density, they may add additional value to the nutritional facts panel, Ms. Higgins said. Kimberlee “K.J.” Burrington, dairy ingredient applications coordinator for the Continued on Page 38 Fonterra, a farmer-owned New Zealand co-operative, is a milk processor and produces more than 2 million tons of dairy ingredients, value-added dairy ingredients, specialty ingredients and consumer products every year. Fonterra also has its own consumer dairy brands in Australia/New Zealand, Asia/Africa, Middle East and Latin America. DBN July 19, 2011 BUSINESS NEWS 33 FOOD ® April 33 FOODBUSINESS NEWS 26, 2011 ®

Table of Contents for the Digital Edition of Food Business News - July 19, 2011

Food Business News - July 19, 2011
U.S. rice production situation changes dramatically
Marketing standards for children’s products proposed
Campbell to invest less in sodium reduction
Editorial - Data transparency hugely important for markets
Dannon to invest $88 million in Ohio yogurt plant
Pfi zer may sell Nutrition business
Nestle Health Science acquires stake in Vital Foods
Hispanic consumers seek authentic menu options
Kraft names Timothy Cofer to European leadership
Gary Lane named c.e.o. of Ottens Flavors
Nestle to buy 60% interest in Chinese confectioner
Sun Capital acquires Contessa Premium Foods
Reser’s Fine Foods to acquire Vaughan Foods
Campbell to invest less in sodium reduction
Hamburger consumption on the rise
Dunkin’ looks to raise $461 million through i.p.o.
Buckhead Beef to build new facility
Global industrial processing of grains in slower growth
Higher adult obesity rates recorded in 16 states
More than 2,000 organizations in support of MyPlate
U.S. rice production situation changes dramatically
Washington - Agreement ends cross-border trucking dispute
Sodium Reduction - Conflicting views on sodium and mortality
Potassium chloride comes with taste issues
Children’s Nutrition - Questions arise about children and food allergies
DAIRY BUSINESS NEWS - Dairy ingredient innovations
DAIRY BUSINESS NEWS - Fonterra names chief executive officer
Dairy Business News - New OptiSol ingredient works with frozen yogurt
Dairy Business News - New Danisco system targets artisan ice cream
Dairy Business News - Regional ice cream maker ceases production
Dairy Business News - Dairy organizations team to form consortium
Dairy Business News - Harris sees consumers continue to focus on value, spending cuts
Dairy Business News - General Mills completes Yoplait acquisition
Dairy Business News - Shadow Beverages acquires Whey-Up brand
Dairy Business News - Dean Foods settles lawsuit for $140 million
Dairy Business News - Sargento Foods expands R.&D. staffi ng
New Product Trends - Beyond meat protein
New Food Products - Zatarain’s introduces frozen meals
New Food Products - Bear Naked launches Nut Cluster Crunch cereal
New Food Products - Kraft adds caulifl ower to new mac and cheese item
New Food Products - AdvancePierre Foods adds Graham Snackers
New Food Products - WhiteWave foods expands product line
New Food Products - Mott’s enters vegetable juice category
New Food Products - Orgain introduces shakes for children
New Food Products - Field Roast launches vegetarian frankfurter
INGREDIENT MARKET TRENDS - Spring wheat crop forecast 11% lower than 2010
Ingredient Markets
Supplier Innovations and News - Caravan launches base for single-serve items
Supplier Innovations and News - B vitamin supplier changes name to Prinova
Supplier Innovations and News -Testing method screens for Salmonella
Supplier Innovations and News - Cargill commits to 2015 sustainable palm oil goal
Supplier Innovations and News - European Commission approves stevia’s use in some foods
Supplier Innovations and News - Kemin hires technical sales manager
Supplier Innovations and News - Bell expands by buying facility
Classifieds
Marketplace
Ad Index
Food Business in the News

Food Business News - July 19, 2011

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