Food Business News - May 3, 2016 - (Page 41)

Food packaging and clean label W hile many clean label efforts are focused on product reformulation, they also extend to packaging and materials used in the packaging process. In March, the Campbell Soup Co., Camden, N.J., said it is transitioning to using cans with no bisphenol A (B.P.A.) lining by 2017. The company began the initiative in March as it shipped 2 million cans with lining made from acrylic or polyester materials. Campbell's Chunky Classic Chicken Noodle was the first variety to be produced in the new cans. In April, Campbell Soup plans to make an additional 10 million cans and continue rolling out the new lining across its U.S. and Canadian portfolio. "Our decision to speak publically about our current timeline is driven by our belief that providing transparency into our business is critically important to the people who purchase our food and beverages," said Mark Alexander, president of Americas Simple Meals & Beverages for Campbell Soup. "We have disclosed which of our products use B.P.A. and our high-level plans to transition away from it on, but recognize we could go further. Our commitment to transparency is about being willing to have tough conversations; to being open to discussing the challenging issues facing our industry and our company; and talking about how we are addressing issues that consumers care about - even when we don't have all the answers." The company first announced its decision to move away from B.P.A. linings in February 2012 in response to consumer feedback. In the last four years, Campbell Soup said it tested hundreds of alternatives, wading through a number of technical challenges to find the right alternative linings. The process involved identifying lining that would ensure the safety of more than 600 different recipes, including the company's tomato-based products, which have a natural acidity that may react with certain types of linings over time. The enormity of the task has prolonged the process, said Mr. Alexander. Campbell Soup is not alone in removing B.P.A., either. Red Gold, Inc., Elwood, N.J., a manufacturer of tomato products, has transitioned to non-B.P.A.-lined cans. "No other canned tomato brand out there has this level of transparency on their labels," said Colt Reichart, owner of Red Gold. "Rather than create something to meet other standards, we elevated our objectives to deliver information that's top-of-mind among our consumers. We know our fellow food companies share that drive to exceed their customers expectations, and invite them to join us in this effort." The company's brands include Red Gold, Redpack, Tuttorosso and Sacramento, with products ranging from whole, diced and crushed tomatoes, to tomato sauce and tomato juice. FBN product lines," he said. "We are taking a look at our ingredients statements and asking if there are opportunities to shorten them or convert to ingredients that consumers may be more familiar with." Mr. Myers said collaboration with ingredient suppliers have been a key for the company's reformulation successes. "Every ingredient we have in our products has a purpose, whether it is related to flavor or function," he said. "Replacing an ingredient means we have to match its role." Citing an example of a preservative the company used, Mr. Myers said by working with Hormel's ingredients suppliers the company was able to replace a preservative made up of six components with one that only had two components. Ms. Fowler of Schwan's called the transition from ingredients with many components to those with fewer "decoupling." "Once you have the historical components coming together, and you take a fresh look at it, you start to see things," she said. "Then you start thinking about decoupling ingredients that are not made to consumer desires." She added that often the end result is improved product quality. "As we found with decoupling, less is more," she said. "Whenever we have had the opportunity to change to a simpler flavor we found the product to be improved. It had a fresher, brighter flavor." Ms. Fowler added that collaboration May 3, 2016 with ingredient suppliers has been a key aspect for her company. "We try to have strategic relationships, as we think about knowledge and the application of ingredients," she said. "We make sure we are working with high quality suppliers who are advanced and have solutions for us. Sometimes they are not 1 for 1 and then we have to work the equation through the test and design process." She said the transition from vanillin to natural vanilla has been a challenge. "Vanillin has a specific taste profile," she said. "As you change to a natural vanilla profile you find there are hundreds on the market and you have to figure out the right one to use. It is a stability and flavor issue as vanillin is highly stable over time. "Then you compound that with the troubles in the vanilla market today, which is all supply/demand related, and you have a perfect storm from our perspective that, in the end, means we will be paying more." Ms. Fowler called the current marketplace, where companies are reformulating products to appeal to the specific demands of consumers an "explosive, exciting time." "It should prove to be rewarding to those who step up and deliver on tailoring products to the consumer's specific wants and needs," she said. "It goes beyond food and simplicity. It's about trust, transparency and everything you stand for." FBN - Keith Nunes "Our goal is to make sure we have you covered. You can trust that we are always working to exceed your expectations." - Sandy Kellogg and Jamie Wilson, Customer Service, Manildra Group USA 800-323-8435 FOODBUSINESS NEWS ® 41

Table of Contents for the Digital Edition of Food Business News - May 3, 2016

Food Business News - May 3, 2016
Dr Pepper pivoting with the consumer
New front opens in the battle over sodium
Beverage Business News - Beverage makers capitalizing on dairy
Table of Contents
Web Contents
Editorial - Vermont’s immediate impact is becoming clearer
Three meals a day still the American way
Mondelez battling weakness in biscuit market
Pinnacle picks Mondelez exec as new c.e.o.
Chipotle Mexican Grill in the midst of a slow recovery
Hormel sells Diamond Crystal Brands
Starbucks sets forth single-serve strategy
PepsiCo initiating transformational innovation agenda
McCormick acquires Australian herbs company
Costco eyes Nebraska for new poultry plant
Hershey still seeking answers to slow growth
Nestle, R&R to create world’s third largest ice cream company
Saputo details succession plan for presidency
Papa John’s removes HFCS from menu
Danone building strength in yogurt
Dannon to go non-G.M.O.
Taco Bell to limit antibiotics in chicken
Dr. Praeger’s focused on keeping brand fresh
PepsiCo appoints new global food service leader
NatureBox moves from snail mail to retail
Market Insight - The good and bad of El Nino, La Nina
Ingredient Trends - Clean label gains momentum
Food packaging and clean label
Ingredient Innovations - Red means go in color innovation
Specialty dairy ingredients used in beverages
New Food Products
Ingredient Market Trends - I.G.C. forecasts world wheat stocks at new record in 2016-17
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - May 3, 2016