Food Business News - March 22, 2016 - (Page 56)

Supplier Innovations and News Nellson moves headquarters, powder operations 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." Visit: RiceBran enters organic rice bran supply agreement RiceBran Technologies, Scottsdale, Ariz., has entered into a strategic supply agreement for organic rice bran with Bangkok, Thailandbased 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. Visit: Salt of the Earth finds Umamix eliminates need for MSG 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 56 FOODBUSINESS NEWS ® 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." Visit: March 22, 2016

Table of Contents for the Digital Edition of Food Business News - March 22, 2016

Food Business News - March 22, 2016
Chipotle continues to struggle
G.M.O. labeling: Back to the drawing board?
Dairy Business News - Picking the right fruits, nuts and seeds
Table of Contents
Web Contents
Editorial - Food industry faces challenges as obesity rate rises
General Mills invests in organic cottage cheese maker
Natural Products Expo West - When big companies buy small brands
Alexia Foods homes in on hot potato trends
What’s popping at Angie’s Boomchickapop
Four trends driving growth in organic
Kraft Heinz impressing investors
Wal-Mart revamping fresh food strategy
Target focused on the fundamentals of fresh
Science, safety and seaweed
Market Insight - Wheat, corn, soybeans: Which one will lead?
Flavor Trends - Beyond sriracha
Ingredient Innovations - Reducing the ‘ates’ in meat applications
New Food Products
Ingredient Market Trends - Millers forecast soft red winter wheat crop at 362 million bus
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - March 22, 2016