Food Business News - April 10, 2012 - (Page 68)

Barry Callebaut profits slip while sales rise Net profit dropped for Barry Callebaut, Zurich, Switzerland, in the six months ended Feb. 29 even though sales grew and the company outperformed the global chocolate market. Net profit of 175.1 million Swiss francs ($193.1 million) over the six-month period compared with 200.2 million Swiss francs in the same time period of the previous year. Revenue increased to 2,476.9 million Swiss francs ($2,731.9 million) from 2,404 million Swiss francs, and volume increased to 699,058 tonnes from 655,065 tonnes. Net profit from continuing operations declined due to lower EBIT, higher financing costs related to the bond placement in the summer of 2011 as well as a less favorable tax mix, according to Barry Callebaut. “After an anticipated slow start in Q1, we gained momentum in Q2, in all regions and across all product groups,” said Juergen Steinemann, chief executive officer of Barry Callebaut. “Once again, we outpaced the global chocolate market. Several new major partnership deals were signed, confirming an important part of our business model. In the last six months, we initiated selective investments in our future growth. This temporarily affected our bottom-line results.” In the United States, the chocolate confectionery market decreased 2%. Barry Callebaut maintained its double-digit growth momentum in the Americas region. Sales volume grew 19% to 176,898 tonnes. In North America both corporate as well as national accounts and the gourmet business showed double-digit growth rates. A good start to the cocoa crop in the 2011-12 season as well as a well-stocked industry caused cocoa terminal market prices to move continuously downwards during the sixmonth period, according to Barry Callebaut. Betterthan-expected sugar crops in Russia and Brazil combined with exports from India led to a surplus in the world sugar market. Visit: Caramel color has more intensity D.D. Williamson, Louisville, Ky., used its proprietary emulsion technology to develop an oil-dispersible caramel color. It offers a 25% increase in color intensity compared to its previous blend version and improved solubility in food and beverage systems containing lipids. Potential applications include compound coatings, seasonings, glazes, batters, dressings, processed potatoes and ready meals. It may be labeled as “caramel color” on the ingredient statement. “This liquid formulates easily into new applications for caramel color due to improved dispersibility,” said Jennifer Brown, applications scientist. “Traditional caramel color is one of the most water soluble ingredients in food systems. So this development is a functional breakthrough within the brown spectrum.” Stabilize freeze-thaw products Advanced Food Systems, Inc., Somerset, N.J., may customize product systems to handle freezethaw challenges in customers’ products. Actobind products stabilize internal moisture while Actoglaze products stabilize surface moisture, and Actoloid systems stabilize most emulsions. Visit: Call: 800-787-3067 or Visit: 68 FOODBUSINESS NEWS ® April 10, 2012

Table of Contents for the Digital Edition of Food Business News - April 10, 2012

Food Business News - April 10, 2012
F.D.A. rejects petition to ban bisphenol A
Finding savory flavors around the world
Prospective corn plantings at highest level since 1937
Table of Contents
Web Contents
Editorial - Steve Jobs as enticing model for food industry
Investment plans call for Burger King to go public
Consumers seeking deals to return to restaurants
General Mills ahead on product nutrition profile improvements
Test for milk allergens not as effective as thought
Craig Bahner to join Wendy’s as c.m.o.
Gluten-free offerings boost global snack introductions
Warne to lead Perkins and Marie Callender’s
Rich Products buys Canadian frozen dessert company
Michigan retailer acquires dairy production capacity
PepsiCo and Tingyi Holding finalize beverage alliance in China
US Foods acquires specialty importer
Market for food bars reaches $5.7 billion
Misinformation impacts beef demand
C.D.C. vitamin, nutrient data show progress
Burger King rolls out whopper of a menu change
Soup, salads showing strength on the menu
Daniel Saw to lead Campbell’s Asia business
Restaurant operator optimism on the rise
Market Insight - Prospective corn plantings at highest level since 1937
IFT Wellness 12 - Transparency vs. simplicity
Flavor Trends - Finding savory flavors around the world
Ingredient Innovations - Caramel color concerns prompt change
Colors by nature
New Food Products
Ingredient Market Trends
Ingredient Markets
Supplier Innovations and News - Egg replacer sales look to grow for Arla
Supplier Innovations and News - Systems reduce sodium in meat
Supplier Innovations and News - Perform spray drying tests in a single operation
Supplier Innovations and News - DuPont offers guar gum alternatives
Supplier Innovations and News - Pea protein enhances chocolate
Supplier Innovations and News - Barry Callebaut profits slip while sales rise
Supplier Innovations and News - Caramel color has more intensity
Supplier Innovations and News - Stabilize freeze-thaw products
Ad Index
Food Business in the News

Food Business News - April 10, 2012