Food Business News - February 23, 2016 - (Page 27)

Ingredient Trends Manufacturers responding to non-G.M.O. trend Consumer concerns around health and wellness and the environment are supporting the trend he anecdotal evidence suggesting a shift of mainstream food and beverage products toward non-genetically modified ingredients is growing. During the month of February, alone, several companies, large and small, announced initiatives meant to establish a position in the niche or differentiate themselves from other manufacturers. On Feb. 2, for example, Archer Daniels Midland Co., Chicago, announced it had acquired a controlling stake in Harvest Innovations, a manufacturer of minimally processed, expeller-pressed soy proteins, oils and gluten-free ingredients. All of the products manufactured by Harvest Innovations are non-G.M.O. "More and more consumers are looking for foods that are gluten-free, that aren't genetically modified, and that are healthy and organic, and ADM T February 23, 2016 is perfectly positioned to meet those needs," said Vince Macciocchi, president of ADM's Wild Flavors and Specialty Ingredients business unit. "We were already the provider of choice for a wide range of healthy, clean label ingredients, and in the last year, we've significantly expanded our product portfolio. Today's addition perfectly complements our existing ingredient businesses and offers customers a full-service, one-stop shop for their ingredient needs." On Feb. 9, La Brea Bakery, Los Angeles, a small baking company, announced it is in the process of transitioning its entire line of artisan bread to nonG.M.O. ingredients. Many of La Brea Bakery's bread products already are certified non-G.M.O. by the Non-GMO Project, according to the company. La Brea Bakery will transition the rest of the products that aren't already non-G.M.O. throughout the year, with the entire bread portfolio 100% non-G.M.O. by Dec. 31, 2016. "This is an investment we are making in our brand to stay relevant with consumer eating patterns," said Kristina Dermody, president of La Brea Bakery. That same day New World Pasta Co., Harrisburg, Pa., and a subsidiary of Ebro Foods, said its pasta products, which are marketed under the American Beauty, San Giorgio, Ronzoni, Creamette, Prince and Skinner brands, had been certified non-G.M.O. by the NonGMO Project. To Jennifer Tesch, chief marketing officer for Healthy Food Ingredients, Fargo, N.D., the trend is not surprising. "During the past several years, from a domestic standpoint, consumer understanding and consumer education of G.M.O.s, non-G.M.O.s and the Non-GMO Project has grown," she said. "There was a time when it was not very well known, but by informing consumers about what it is and the fact they have been given a choice - that has really driven the growth, and we are seeing the numbers explode exponentially." The numbers are driven by activity in the market as ingredient companies strive to add non-G.M.O. certified ingredients to their product portfolios. Data provided by the Non-GMO Project show the growth has been rapid. The Non-GMO Project lists verified products under a variety of categories, including bread and baked goods, dairy products, soups and sauces, etc. Within its wholesale ingredients category, which includes such ingredients as flour, soybean meal, seasonings, etc., the number of verified products has risen from 15 in 2010 to 852 by the end of 2015. "... The interest from wholesalers and ingredient manufacturers has experienced the most growth in the past two years," said Annie Shannahan, client services director for the Non-GMO Project, Bellingham, Wash. "In fact, 81 products were added to this category in January (2016) alone. If that trend continues this year, we will see twice as many new wholesale products verified as compared to 2015. We see this as a good indication that consumer demand is starting to have a rippling effect on the supply chain." This past December, Flavorchem Corp., Downers Grove, Ill., introduced a line of Non-GMO Project verified flavors, including cocoa, coffee, orange, lime, peppermint and lemon. Edward McIntosh, marketing manager for the company, said Flavorchem's nonG.M.O. initiative is in an effort to be proactive. "The public is still increasingly focused on health and wellness FOODBUSINESS NEWS ® 27

Table of Contents for the Digital Edition of Food Business News - February 23, 2016

Food Business News - February 23, 2016
Campbell Soup defends G.M.O. labeling decision
Whole grains versatility
Dairy Business News - The many shades of cocoa
Table of Contents
Web Contents
Editorial - Pickup ahead in food m. & a. activity
WhiteWave broadening its Horizon
Pilgrim’s Pride plans sizable strategic investment
Consumers not clear on clean label definition
W.H.O. report urges tax on sugar-sweetened drinks
Snacks ‘area of weakness’ for Kellogg
US Foods files for initial public offering
Beyond Tyson 2.0
General Mills ahead of natural, organic sales goal
Mondelez ‘Lines of the Future’ steadily proliferating
Smucker looks to ‘lead with innovation'
Food business blossoming for
Mars to remove artificial colors across portfolio
Three trends driving gluten-free market
Market Insight - The demise of orange juice
Washington - President’s budget for food safety leans heavily on user fees
Ingredient Trends - Manufacturers responding to non-G.M.O. trend
Whole grain intake still could improve
Is there a U.S. cocoa shortage?
New Food Products
Ingredient Market Trends - Secretary Vilsack says reports demonstrate net energy benefits of ethanol
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - February 23, 2016