Navigating the ebb and flow of the plant-based market
In an era where health and environmental consciousness reign supreme, the culinary landscape is undergoing a seismic shift. Dietary choices are no longer mere routines; they have become powerful statements reflecting our concern for personal well-being and the planet’s welfare. One such transformation that has captured the spotlight is the rise of plant-based diets including the proliferation of alternative protein meat substitutes. The journey of plant-based eating began with lofty promises of healthier living and a lighter ecological footprint. Meat substitutes, once hailed as the holy grail of conscientious consumption, have experienced their share of ups and downs in the limelight. The allure of products like Beyond Burger and Impossible Burger captivated a community of conscious consumers seeking better choices for their bodies and the environment. The proliferation of plant-based foods has been a sensation, infiltrating fast-food chains, restaurant menus, and grocery stores worldwide. A staggering projection by Precedence Research sets the size of the global plant-based food market at $136.7 billion (US$87.2 billion) by 2032, up from $62 billion (US$39.8 billion) in 2022, underscoring the movement’s trajectory. In the Australian landscape, in its Protein Roadmap, CSIRO projects the plant-based protein industry will reach $9 billion by 2030. Recent controversies however have unveiled the dark side of some meat alternatives – heavy processing and unhealthy additives – in the endeavour to replicate the taste and texture of meat. The employment of genetically engineered yeast cultures to mimic heme-protein raises questions about the intersection of technology and nature. Moreover, the potential allergenicity of plant proteins like soy, wheat, and pea adds another layer of complexity for consumers with specific dietary needs. Some consumers even expressing concerns that certain kinds of plant proteins (especially those from soy) are obtained from genetically modified (GMO) sources. At present, many plant-based meat-replacement choices hold a notable price premium across various categories. A research collaboration between Good Food Institute (GFI) and Mindlab explored the influence of price on purchase intent and a consumers’ willingness to pay more for plant-based items. When directly questioned, price placed second to taste as the most crucial element influencing their purchase decision. GFI reports that $22 billion (US$14.2 billion) dollars of private capital has been invested into the alternative protein sector over the past decade, with many mainstream protein manufacturers investing themselves. While the market appears today to be going through a shakedown or recalibration, with companies like Beyond Meat reporting a 35 per cent downturn in sales, it is anticipated that the market will continue to evolve. source
Aquapak joins CEFlex to support circular economy development
Aquapak Polymers, a developer of Hydropol (a polymer based on PVOH), has joined The Circular Economy for Flexible packaging (CEFlex) initiative – a collaboration of over 180 European companies, associations and organizations representing the entire value chain of flexible packaging. Its mission is to make all flexible packaging in Europe circular by 2025. Membership of CEFlex will allow Aquapak Polymers to promote the circular economy benefits that Hydropol provides by ensuring that all flexible packaging is effectively and responsibly recycled by developing robust ‘Designing for a Circular Economy’ guidelines so that packaging materials are returned to the economy at the quantity, quality and price for end market applications. Hydropol is an enabling technology for the circular economy and can be used as a mono-material or in combination with a range of other materials – it is recyclable, biodegradable, compostable with no adverse impacts on the marine environment. It can be successfully coated onto plastics, as well as paper and board, where it has proven gas and grease barrier properties, with additional functionality such as heat seal and increased paper sheet strength, making it suitable for a range of packaging uses such as bags and pouches. Hydropol is a thermoplastic polymer, so it can be mechanically recycled back into pellets for reuse. This works well in closed capture loops, such as retail, where it can be collected in bulk. In mixed household plastics recycling, it can be identified and separated using infrared during sorting. If this is not available, then hot water will dissolve the Hydropol resin, allowing the recovery of packaging materials without contaminating plastic streams. Based on CEFlex’s design for circular economy guidelines, which gives practical support and advice on circular economy design principles, Hydropol, when providing barrier properties for polyethylene (PE) and polypropylene (PP), is compatible with today’s CEFlex guidelines for levels up to 5% by weight (its chemistry of Hydropol is very similar to EVOH) and is deemed compatible with PE and PP mechanical recycling. In addition, CEFlex is currently evaluating test data from accredited laboratories to confirm that Hydropol is suitable for polyolefin waste streams. Mark Lapping, chief executive officer, Aquapak, said: ‘We are pleased to be part of the CEFlex initiative and its drive to make flexible packaging circular by 2025. The reality of most standard recycling plants across the globe is that currently they concentrate on two or three plastics that have the largest quantities and therefore the most value when recycled (such as PET). Hydropol, which is non-toxic and marine safe, is compatible with current recycling infrastructure and offers the industry a way to protect resources and the planet.’ For more information visit: www.aquapakpolymers.com
Loryma launches E number-free adhesion starch
The clean-label, wheat-derived, native adhesion starch from food ingredients specialist Loryma stands out from other such products on the market because it is not modified and does not need an E number. Thanks to an innovative production process, Lory® Starch Saphir pure is as efficient as conventional modified starches, and provides optimum adhesion properties for all types of substrate coatings. By simply declaring it as “wheat starch”, the adhesion starch meets current consumer preference for an easy-to-understand ingredient list without E numbers. This product is a superior version of Lory® Starch Saphir and replaces it in the Loryma range. Adhesion for air bubble-free coating Lory® Starch Saphir pure has excellent adhesion properties and forms vapour permeable films. This allows steam to escape through the coating, which binds optimally to various substrates such as meat, fish or plant-based alternatives. There are also no air bubbles or crumbling of the coating. Used as a functional ingredient in batter and tempura or as a pre-dust, Lory® Starch Saphir pure provides a crispy surface while reducing fat absorption in the fryer. The wheat starch itself is neutral in taste and has a low viscosity, making it easy to use. Dr Markus Wydra, Head of Research & Development Starches & Proteins at the Crespel & Deiters Gorup, was involved in product development and explains: “Until now, manufacturers have had no choice but to forego the use of adhesion starches and their associated benefits if they wanted to declare their product free of E numbers. With the introduction of Lory® Starch Saphir pure, however, we have developed a highly functional wheat-based solution that contributes significantly to a perfectly crisp breading.” About Loryma: Loryma, member of the Crespel & Deiters group, is a producer of globally distributed wheat proteins, native and modified wheat starches, extrudates and functional blends with an expertise of more than 40 years. The company is located in Zwingenberg (Germany), where experts develop future-proof solutions that simultaneously meet the needs of the food industry as well as the rising requirement for healthy nutrition in a growing world population. The responsibly and regionally sourced ingredients optimise stability, texture and flavour of meat and fish, vegetarian and vegan applications, baked goods, convenience products and confectionery. High quality raw materials combined with in-depth knowledge in processing make Loryma a reliable partner for service, product development and supply of tailor-made solutions fitting today’s demands.
Seafood From Norway is Responding to Food Security Demand in Thailand and Asia at THAIFEX – Anuga Asia 2023
Rising food prices and environmental challenges are causing stress to the food systems across the globe. The seafood industry, as a provider of sustainable alternative supply of high-quality protein, plays an important role, with Norway, being the world’s second largest seafood exporter, helping to address and improve food security issues in Thailand, Asia, and beyond. This year, at THAIFEX – Anuga Asia 2023, the Norwegian Seafood Council (NSC) welcomed more than 20 Norwegian exporters at the Seafood from Norway Pavilion to showcase a wide range of premium seafood and the latest aquaculture innovation and technology presenting huge trade growth and opportunities for small-scale through large-scall businesses across Southeast Asia. The event was honored by H.E. Mrs. Astrid Emilie Helle, Ambassador of Norway to Thailand, Norwegian Seafood Council’s Chief Executive Officer, Christian Chramer, with on-ground activities including seafood seminar and a cooking demonstration by Chef Jimmy Chok, a Seafood from Norway ambassador chef, best known for his creation of innovative recipes that blend Asian ingredients with western-style cooking. Asbjørn Warvik Rørtveit, Southeast Asia Regional Director, Norwegian Seafood Council (NSC), said, “Norwegian seafood such as Salmon, Fjord Trout and Norwegian Saba are products of sustainable farming and fisheries that have been enjoyed by most Thais for the past 10 years. The Norwegian Seafood Council (NSC) has promoted knowledge on innovation in aquaculture and sustainability in Thailand. The Seafood from Norway trademark, a symbol of origin for Norwegian seafood caught or raised in the cold clear waters of Norway, has been beneficial to the aquaculture industry, as well as Thai consumers and local businesses in identifying the source of sustainable alternative supply of high-quality protein. In 2022, Norway exported a total of 42,636 tons in volume and THB 9.37 billion in value to Thailand. Thai consumers value quality products that have a food safety standard from a trusted country of origin. This makes Norwegian seafood a bridge that connects Norway to Thailand.” The Norwegian Seafood industry provides 40 million daily meals of seafood, totaling 2.9 million tons, worth THB 510 billion to 150 countries across the globe every year. Responsible management of marine resources is at the very core of the Norwegian seafood industry and has been for more than a century. Norway has gone from free fishing to strict regulations by learning from the past and setting the standard on sustainable ocean management for others to follow. Erling Rimestad, The Deputy Minister of Foreign Affairs, Norway, recently paid a visit to Thailand to discuss trade and cooperation. The Deputy Minister stated that, “The goal for Norwegian aquaculture is to make healthy food more affordable for all, while reducing the impact of food production on the environment. Norway has been a flag bearer on sustainability for decades, working with partners to put laws in place to protect fish stocks by exporting our fisheries management expertise to other fishing nations who are looking to build and maintain sustainable stocks. Thanks to our ecosystem-based approach, we can provide access to quality seafood around the world, and the seas are healthier as a result. Together with other food producers, we believe that Norwegian seafood can contribute to food security through providing a high-quality and sustainable source of protein and that we will leave no one behind.” A recent report by United Nations’ Food and Agriculture Organization revealed that in 2021, 2.3 billion people, nearly 30 percent of the global population, experienced food insecurity and between 702 and 828 million people were affected by hunger. It is estimated that nearly 670 million people will still be undernourished by 2030. The impacts of the pandemic have caused stress on food production and trade channels. This has resulted in soaring food prices and growing inequalities in access to food. The APEC Food Security Roadmap Towards 2030 ensures that people have access to sufficient, safe, affordable and nutritious food to meet their needs. About The Norwegian Seafood Council The Norwegian Seafood Council (NSC) is a public company owned by the Ministry of Trade, Industry and Fisheries. NSC works together with the Norwegian fisheries and aquaculture industry to develop markets for Norwegian seafood, representing the country’s seafood exporters and the seafood industry. The trademark “Seafood from Norway” is a symbol of origin for Norwegian seafood caught or raised in the cold clear waters of Norway.
Chewing Gum May Be a Sweet Victory for Weight Loss
FoodTech start-up Sweet Victory, Ltd.’s botanical chewing gum designed to curb sugar-cravings demonstrates the potential to support weight loss. The results of a consumer study revealed that more than 80% of the participants reported that they had cut down on their intake of sweets, and that it helped result in measurable weight loss in 9 out of every 10 participants. The start-up won the category of the most innovative Finished Nutraceutical Product at the Vitafoods Europe Innovation Challenge 2023. The event is a key feature of the international expo that takes place in Geneva yearly. Gymnema: - The “Sugar Destroyer” The Sweet Victory chewing gum is available in a range of flavors and was developed by the start-up’s two founders Gitit Lahav, Shimrit Lev in an initiative to create a tasty and convenient solution that can bolster consumers’ resistance to sugary temptations. The active ingredient responsible for this effect is a native Indian natural botanical, gymnema (Gymnema sylvestre), hailed in traditional medicine as the “sugar destroyer” due to its sugar suppression activity. The plant extract in the chewy composition functions by blocking the taste receptors for sweetness. It also slows intestinal absorption of sugars. After just two minutes of chewing, sweet flavours become blunted, and the immediate desire for a confectionery diminishes. New Sense Research, a company specializing in sensory analysis of products and services, conducted a home-usage experiment to evaluate the product's capacity to reduce the desire for sweet treats. The study also considered the flavorful treat’s subsequent impact on weight management. The experiment collated general feedback from volunteer participants regarding the product’s overall appeal and effectiveness. The two-week trial involved 80 participants aged 25-45 who expressed interest in losing weight but were not in a dietary process. Each participant received a pack of 45 units of Sweet Victory chewing gum and was instructed to chew gum at least 3 times a day, either after meals, between meals, or whenever a sugar craving emerged. In addition to completing a daily questionnaire, they were instructed to weigh themselves daily. Enduring Sugar Impulse Management Among the 80 participants, a remarkable 87% reported experiencing weight loss, at an average 1.3 kilos per 2 weeks. 80% of the participants significantly reduced their consumption of sweets by the end of the trial and reported having “better control” of their food choices. “The overall improvement we witnessed was incremental,” indicates Lahav. “Significantly more participants felt they were in control of their impulses after four days and at the end of the trial, compared to the beginning. Also, a significant decrease in the consumption of sweets was observed from the 4th day until the end of the experiment compared to the first days, suggesting an enduring effect. We further noted relatively even consumption of the gum throughout the day indicating that it can have a positive effect any time of the day,” adds Lahav. Users find the gum fun and innovative A survey of the users’ perceptions of the innovative gum also yielded encouraging results. 70% of the users felt that the product was innovative and fulfilled its role of maintaining weight balance. They also expressed a willingness to recommend it to friends and family. Furthermore, the participants described it a fun product, suggesting that it could be a fun addition to their daily routine. “We created Sweet Victory gum to help consumers break their sugar habits in a fun and user-friendly way,” asserts Lev. “Sweet Victory currently is working on diversifying the product’s delivery formats, including exploring new gum flavors to join the existing peppermint, spearmint, bubble-gum and watermelon flavored gums in order to provide even more options for our customers.” About Sweet Victory Founded in 2020, the startup is the brainchild of two young female entrepreneurs, Gitit Lahav and Shimrit Lev. Lahav is a psychologist who spent almost a decade researching the link between nutrition and psychology. Together with Lev, a nutritional instructor and her best friend, they developed the first gum that can block sugar cravings. Sweet Victory won the first prize in the foodTech track at the fifth Coller Competition for start-ups of the Coller School of Management at Tel Aviv University. They also completed a safe fund round of US$1.5 million from CPT Capital, UK.
Unique, award-winning cap helps reduce food waste by making it easy to determine whether food is still fresh
UNITED CAPS, an international manufacturer of caps and closures, reported that it will be highlighting the award-winning Bump Cap at interpack, scheduled for 4 to 10 May in Düsseldorf. Formerly known as Mimica Touch, it has been renamed as the more descriptive Bump Cap to make it easier to remember and more user-friendly. Early consumer trials have reflected the ability of this cap to reduce food waste, and UNITED CAPS will be sharing new data at the show. The Bump Cap is an innovative closure that consists of the following elements: a base cap, an over cap and a bump tray, all manufactured by UNITED CAPS; an activator and gel from Mimica; and a smooth top foil label that starts to feel bumpy when the contained drink is no longer good to consume. The Bump Cap arrives at the filling line in two parts: The base cap, which has been tested by key filling line manufacturers, requiring only minimal changes to filling lines, and the over cap, which by then has the bump tray, gel & activator inside, and is applied after the filling process by a dedicated machine, integrated into the production flow like other modules such as labelling or film wrapping. The top cap, where the bumps will be felt, is dormant until it is automatically activated by consumers when the cap is twisted open for the first time. When the cap feels smooth, it is an indicator that the drink is still fresh; when it starts to feel bumpy, consumers will easily recognise it’s time to stop drinking. “We have seen a strong and positive reaction to the Bump Cap across the market,” said CEO Benoit Henckes. “It has game-changing potential to substantially reduce food waste around the globe as well as to ensure greater food safety. It also aligns with UNITED CAPS’ focus on sustainable solutions for caps and closures.” Award-Winning Innovation Bump Cap consumer trials were carried out on orange juice. Trials were funded by EIT Food, an arm of the EU, dedicated to accelerating innovation to build a future-fit food system that produces healthy and sustainable food for all. The results achieved helped the Bump Cap be selected as one of the winners of the EIT Food Marketed Innovation Prize. The study results and the award increased the credibility of the Bump Cap, improving its position in the FoodTech500 ranking by Forward Fooding from #93 to #46, an impressive improvement. Study Results Bottles of orange juice equipped with the Bump Cap were sent to 33 households. Eighty-four (84) percent of respondents indicated they believed food expiry dates are too short, resulting in this unnecessary food waste. And the study showed that ninety-seven (97) percent of households were able to use the orange juice for longer than the current expiry guidance, with 28% gaining an extra five days, and 14% gaining six additional days. The Bump Cap gave participants reassurance of the freshness of the juice, allowing them to enjoy it longer. The average additional days the participants were able to enjoy the juice was three days. Sixty-seven (67) percent of first-time users indicated that it would save them money, and 85% indicated it helped them avoid unnecessary food waste. “We are looking forward to working with our customers to make the Bump Cap more widely available,” Henckes added, “and we hope being able to demonstrate it at interpack will help us accelerate that process. Food waste is a huge problem worldwide, and we have a solution that can help mitigate it.” Visitors at interpack will see this amazingly innovative product in action and learn how it aligns with UNITED CAPS’ dedication to bringing more sustainable, innovative packaging to market, as well as how it can help brands and converters alike participate in a global effort to reduce food waste. For more information about products and services from UNITED CAPS, please visit www.unitedcaps.com. For more specific information about the Bump Cap, please visit www.mimicalab.com.
TopGum Launches High Caffeine Cappuccino Gummies at Vitafoods
Gummy supplement manufacturer TopGum, Ltd. launches Gummiccino™, its new line of high-dosage delicious caffeine gummies. The product marks the first use of TopGum’s new proprietary microencapsulation technology designed to enhance flavor and boost absorption. The functional gummies are infused with an extract of robusta coffee beans (Coffea robusta) that perfectly captures the genuine aroma, flavor, and color of coffee. “Until now, coffee-flavored caffeine gummies have had a limited market presence due to tendencies to develop a bitter flavor,” explains Amichai Bar-Nir, CEO of TopGum. “Thanks to our novel TopCapsTM technology, busy coffee lovers can finally experience the rich flavor of coffee in gummy form, with zero bitterness.” “The product line represents the culmination of a lengthy and complex development process,” says Eli Edri, TopGum’s COO and VP of strategic partnerships. “Over the last couple of years, we worked on the development of a state-of-the-art microencapsulation technology—called TopCaps—that is uniquely tailored for gummies. This innovative technology allows consumers to savor the flavor and aroma of coffee-on-the-go, while energizing themselves with a single chewy treat.” The gummy delivery system has been capturing the nutraceutical market, with research showing that the gummy is fast becoming Americans’ favorite way to take supplements. According to Innova Market Insights, gummy supplement launches grew by 54% in the five-year period from 2017-2022 globally. This marks it as one of the fastest-growing supplement segments. For its new coffee line, TopGum offers a choice of three popular, out-of-the-box flavors: espresso, cappuccino, and mocha. TopGum’s global customer base, which includes major food and supplement companies, can customize the Gummiccino matrix by adjusting dosage, flavor, color, shape, and size. In addition to providing the full coffee sensory experience, TopGum’s gummies deliver a true functional dose of caffeine: Each serving of two coffee gummies contains 40 mg of caffeine, which is equivalent to a standard espresso shot. This makes it an appealing and convenient alternative for the 74% of Americans who drink coffee daily. It also appeals to consumers who simply need a quick energy boost. According to the International Coffee Organization, between June 2020 and June 2021, Europeans consumed 242 million kilograms of coffee. Including the UK (21.8 million kgs) and Switzerland (9.3 million kgs) into that figure, a staggering total of 273 million kgs of coffee were consumed. “The new line represents a breakthrough in the caffeine gummy space,” adds Edri, “Our TopCaps microencapsulation system allows the body to effectively absorb the caffeine by coating the caffeine particles with a natural substance that breaks down in the stomach, not the mouth. TopCaps technology will allow additional functionalities, which will be presented next year. The company plans to leverage its TopCaps technology to formulate more innovative gummy-based products that cater to specific consumer needs. These projects will be led by the recently appointed head of R&D, Evgenia Lozinsky, who previously served as the CEO of PharmItBe. TopGum is establishing a specialized microencapsulation plant in Israel to bring its cutting-edge technology to the global market on a large scale. The Gummiccino will be available for public tasting at the May 9-11, 2023 Vitafoods trade show in Geneva. “We look forward to connecting with new and old friends at Vitafoods, and having them experience the delicious gummies for themselves,” adds Bar-Nir. “Plus, we have some surprises in store for our booth visitors, so please stop by.” Last year at Vitafoods, TopGum was awarded Best-Tasting New Functional Food for its high-dosage vitamin C gummy. The new line joins TopGum’s catalog of nutraceutical-enriched gummies that are being commercialized on a private-label basis. The company also offers custom formulations to brands formulating gummies with their own ingredients. Using TopGum’s service, brands can take advantage of the growing gummy market faster than if they had to reinvent the technology on their own. Source: https://www.nutripr.com/
Beverage Cartons Leading the Way on Sustainable Packaging
As part of #FoodFuture project FoodDrinkEurope is speaking to experts about how to best achieve more sustainable food systems. FoodDrinkEurope spoke to ACE, the Alliance for Beverage Cartons and the Environment, to see how the beverage carton industry is pioneering sustainable packaging. The EU bubble is putting a lens directly on the Commission’s Green Deal agenda following the publication of the Packaging and Packaging Waste Regulation (PPWR) proposal. Perhaps none more so than the beverage carton industry whose products provide a safe, circular and sustainable packaging solution for your everyday milk, juice and other food items. Starting from their inception, beverage cartons are a crucial type of packaging. Beverage cartons comply with the overarching safety requirements of the EU and come with a Declaration of Compliance (DoC) towards various regulatory or industry standards. Thanks to their protective and recyclable barriers, they allow for longer shelf life, protection of food and prevention of food waste. This is particularly important for sensitive products such as milk and juice, especially when we consider that ~75% and 59% of milk and juice (respectively) is packaged in beverage cartons in the EU, for example. Add to that the fact that beverage cartons are on average made of 75% of fibres and that they have the lowest carbon footprint in their category of milk and juice packaging, and you find yourself with a strong case to promote the use of beverage cartons as a sustainable packaging solution. Beverage cartons are already recycled at scale in Europe, 51% in 2019, with the industry committing in their Roadmap to 2030 and Beyond to achieve at least a 70% recycling rate, verified by third parties, and produce beverage cartons only from renewable or recycled materials. Beyond that, the industry has continued to support their commitment to beverage carton recycling by investing over 200 million euros in Europe (with another 120-150 million planned on top) to support the recycling of all components of beverage cartons. However, the ambitions of the industry must be supported by legislation to become a reality. What does not get collected, does not get recycled. This is why the industry is calling for the European Commission to set a mandatory 90% collection target for beverage cartons. Existing national collection targets have demonstrated that they provide the needed predictability for investments and allow for quality recycling. Without a target, there could be an unsolicited push in the market towards greater use of substitute packaging leading to more plastic waste and greater CO2 emissions. It would also secure a level playing field between all packaging materials (the single use plastic directive mandates a 90% collection of PET bottles by 2030). The time is now to ensure that proper measures are taken to not only protect, but also promote sustainable and innovative packaging solutions such as beverage cartons. So next time you take a sip of juice or pour your kids a glass of milk, think of how much of a difference that beverage carton makes in your everyday life. Source: https://www.fooddrinkeurope.eu/beverage-cratons-leading-the-way-on-sustainable-packaging/
Nestlé's Latest Plant-based Beverage Combines Oats and Fava Beans
Nestlé has unveiled its latest innovation for its plant-based products: a milk alternative that combines a unique blend of oat and fava, with a strong nutritional value. By combining oat and fava, the plant-based milk alternative has 5g of protein per serving, and all the amino acids needed in the diet to ensure high-quality protein. Additionally, the mild, nutty taste and smooth texture coming from the fava and oat, makes the beverage perfect for any time of day on its own, or in a smoothie, or with cereal. Christoph Bolten, Head of the Nestlé Institute of Food Sciences said: "Fava beans are a great source of protein, which is why we are exploring their use in different types of plant-based alternatives. While developing the product, we selected the fava bean variety, that would bring the most complete nutritional elements to the recipe." Nestlé offers a wide range of plant-based products made from ingredients such as peas, rice, oat, soy, coconut, and almonds. Nestlé's R&D experts are also exploring the next generation of plant-based ingredients including fava while considering different functional, nutritional, and sustainability aspects. The company's plant and food scientists work to breed and select nutritious, tasty pulse varieties best suited for different plant-based alternatives. "As interest in plant-based beverages continues to rise, we're thrilled to expand our natural bliss portfolio beyond the creamer aisle to introduce our first-ever ready-to-drink Oat Milk," said Daniel Jhung, President of Beverage at Nestlé USA. "We know our consumers seek products that are both delicious and nutritious, and this offering delivers with a first-to-market blend of oat and fava bean protein that offers more protein than the leading oat milk brand, less sugar than dairy milk, and can be enjoyed in several ways, at any time of day." The oat and fava plant-based beverages will launch nationally in grocery stores and mass retailers in the U.S. under the natural bliss brand. They will come in two varieties - natural bliss Oat Milk Original and Unsweetened. Source: https://www.nestle.com/media/news/plant-based-beverage-oats-fava-beans
Why Coffee Capsules Should Be Compostable
European Bioplastics (EUBP) supports the intention of making single-serve coffee units mandatorily compostable and calls on the EU Parliament and Council to uphold this specific proposal to not undermine its effectiveness. “While we regret that currently only a limited number of applications have been suggested to mandatorily be compostable, we wholeheartedly support the Commission’s inclusion of coffee capsules in the listing of products that, in the future, shall be allowed to be placed on the EU market only if certified compostable, as part of the Commission’s proposal for a revision of the Packaging and Packaging Waste Regulation (PPWR)”, says Hasso von Pogrell, Managing Director of EUBP. Coffee makes up approximately 80% of a coffee capsule, by weight. Capturing the capsules’ main component – the coffee – via organic recycling ensures the greatest value retention from the used application, which is in line with the fundamentals of circularity. For instance, compost containing coffee grounds has several benefits when used as a soil amendment, such as an improved C/N ratio. In any other end of life option, the valuable organic material is simply lost. The Commission’s own Impact Assessment concludes that compostable coffee capsules are a preferred option from a Life-Cycle Assessment (LCA) point of view. EUBP reiterates the findings, which clearly indicate that compostable coffee capsules significantly increase the capture of biowaste, reduce the contamination of compost with non-compostable plastics, and do not lead to increased contamination of other waste streams. If all single-serve units on the market are compostable in industrial composting facilities, in compliance with EN 13432, consumers are not confused where to dispose their coffee capsules after use. At the same time, the organic recycling operators have the peace of mind that whatever single-serve unit enters their facilities is safe, in a sense that it can biodegrade like the rest of the input material and does not leave persistent microplastics. In addition, given that separate collection of biowaste will be mandatory from beginning of 2024 in EU, there is no need for a dedicated separate infrastructure build up for collection, sorting and organic recycling of certified compostable coffee capsules. The structure is anyways needed to organically recycle the separately collected biowaste. This is, however, not the case for other forms of coffee capsules on the market. Even if recycling schemes exist in very few countries, investments are needed to build up sorting, and efficient recycling of the packaging material at scale. “We, therefore, strongly believe that organic recycling is the most environmentally sound end of life option for single serve coffee units and call on the European Parliament and Council to keep coffee capsules on the positive list for mandatorily compostable packaging applications as set out in Art. 8 of the Commission’s proposal for a revised PPWR”, von Pogrell concludes. Source: https://www.european-bioplastics.org/why-coffee-capsules-should-be-compostable/
Parkside launches new recyclable monopolymer film
Sustainable flexible packaging solutions specialist, Parkside, has announced the release of its new innovative mono-polymer laminated film, which can be placed into existing UK recycling streams. Manufactured from Polypropylene substrates, the new laminate aims to replace non-recyclable aluminium foil and PET structures and can be utilised in a wide range of packaging formats, including flow wraps, bags, sachets, stick packs, pillow packs, pouches and more. The pioneering laminates are available in duplex or triplex formats, in a range of thicknesses, with either matt or gloss finishes, all of which are suitable for full-colour printing. Joshua Swann, Head of Technical at Parkside, commented: “Aluminium foils and PET laminates are very popular in flexible packaging at the minute, but they lack recyclability. Our new mono-polymer laminate eliminates the need for these non-recyclable substrates and can be placed into the existing UK recycling stream once used.” The new film possesses superior gas, mineral oil, water, light and UV barrier performance to extend product shelf-life performance and reduce food waste, as well as being ideal for a wide range of food applications including coffee, soup and confectionery. The mono-polymer film can also be used in the packaging of products that require more rigorous barrier properties, such as condiments, toiletries, perfumes, medicines and alcohol. “As a company that prides itself on driving packaging innovation, it’s important that we continue to create new solutions that address flexible packaging sustainability” Joshua added. “The development of this new laminate underlines our commitment to achieving this goal.” The new mono-polymer PP laminate adds to Parkside’s already extensive range of sustainable packaging solutions that enable brands to enhance their green credentials. The launch of the new material comes hot on the heels of the flexible packaging innovator’s ‘Sustainable 7’ campaign, which laid out the seven pillars of sustainability that Parkside uses as a foundation for every project. The innovative new film fits perfectly within these pillars, offering a lightweight, recyclable solution that can help reduce food waste. Source: https://www.parksideflex.com/parkside-launches-new-recyclable-monopolymer-film/
Car parts and accessories retail specialist, MotorNuts supplies customers through an extensive online store which has a huge range of quality products from leading brands and suppliers. MotorNuts are a leading retailer of car parts and accessories. Their extensive online store has a huge range of quality products from bulbs to brake pads, wiper blades to wheel nuts. They have built a successful business selling everything for the modern day motorist; from garage essentials such as oils and tools; leisure accessories including all the necessities for camping and caravanning, cycle carriers, roof bars and boxes through to car care, cleaning and valeting products. MotorNuts operate as a family business and are fully supported with their team of experts, who together have over 100 years combined experience of car parts and accessories retailing. During this time they have developed excellent relationships with their product suppliers, which in turn allows them to get the best products at the best prices to their customers. A key element of their business is the delivery of ‘goods’ to their customers on time and in perfect condition. For some time MotorNuts had been buying packing materials as well as shredding paper to fill and pad out their customers parcels, to protect the goods during the delivery stage. This was proving both costly and messy. The Facts MotorNuts is a fast growing business selling car parts and accessories online. They had been buying packing materials as well as shredding paper to fill and pad out parcels proving both costly and messy to their business. The Solution MotorNuts were recommended a HSM ProfiPack packaging solution which perforated cardboard when it was fed into the machine, this helped them recycle and reuse their existing cardboard waste. The ProfiPack packaging machine also had the added benefit of helping the business to reduce their carbon footprint. They no longer had a requirement to use plastic such as bubble wrap to protect the goods when they were sent out to customers. Cardboard was just as effective in protecting the items and could be rolled to create void filling, thus eliminating movement of the items during transit. With no added costs of packaging to their business, MotorNuts were thrilled with the outcome of using the HSM ProfiPack 425 stand-alone device. The Result As soon as MotorNuts saw the potential cost savings to their business and they no longer needed to buy expensive plastic packaging such as bubble wrap to send out the goods, they could confirm they had reduced their overheads and carbon footprint. The feedback on the German engineered HSM ProfiPack machine was exceptional. It was both smooth and easy to operate and was backed by a one year warranty. MotorNuts were recommended a cardboard perforator by an approved HSM dealer and as soon as they saw the pressed material they were sold! They saved money and waste – never short of boxes in which their stock arrived, they now perforate and reuse the leftover cardboard from the warehouse. “The HSM ProfiPack has been a great purchase for our business. We’ve saved money and boosted our green credentials. Previously we spent EUR 80/per month on cardboard collection services as well as buying extra packing materials such as bubble wrap. The machine paid for itself within months and will be doing so for years to come.” Source: https://mepca-engineering.com/sustainable-packaging/
New Sustainable Packaging Paper for Toys
When it comes to toys, more and more emphasis is being placed on the sustainability of the products. More and more toy suppliers are realizing that this should also apply to the packaging. With its PACK packaging paper, the German paper manufacturer Mitsubishi HiTec Paper has a new product in its range especially for the sustainable packaging of toys and other small parts. The 75g paper, which is based on virgin fibers, offers particularly good heat-sealability and is therefore especially suitable for pouch packaging. Of course, PACK has been successfully tested on packaging machines from leading manufacturers. In addition, the new paper is available both FSC® and PEFC™ certified. This makes PACK the ideal alternative to previous plastic packaging made from films and film composites. Source: https://www.mitsubishi-paper.com/en/hitec-paper/news/single-news/?tx_news_pi1%5Bnews%5D=611&tx_news_pi1%5Bcontroller%5D=News&tx_news_pi1%5Baction%5D=detail&cHash=749d77140a2fcd752537f57312470ee4
NI Protocol: Medicine Supply Still Faces 'Significant Issue'
There are still unresolved issues with the Northern Ireland Protocol despite changes made by the EU, says a major pharmaceutical firm. Earlier this year, the EU altered its laws in a move aimed at guaranteeing the supply of medicines from Great Britain to Northern Ireland. However, Teva says there is still one "very significant" issue related to the continued supply of some drugs. The firm has raised the matter in a consultation on the NI Protocol Bill. The protocol is the post-Brexit trading deal agreed by the UK and the EU in 2019. The UK plans to use the Protocol Bill to override most of the agreement if the EU does not agree to changes. What is the problematic issue? The protocol means Northern Ireland is still inside the EU's pharmaceutical regulatory system. However, it gets most of its medicines from Great Britain, which is not. This emerged as one of the protocol's major difficulties, with pharmaceutical firms warning it would lead to withdrawal of products. The EU accepted it was a problem and in April changed its laws so that medicines entering NI from GB will not need additional labelling or testing, things which would have been required by the protocol in its original form. What is the Northern Ireland Protocol? Businesses question government's protocol plans Teva says this removed the "most onerous regulatory burdens arising from the protocol" and allowed it to continue supplying medicines to NI without additional complexities. The firm says the current problematic issue is the treatment of so-called Centralised Procedure (CP) product licences. It says that in order to continue to supply products approved via the CP route in NI, an EU authorisation is required, so a company needs to have two different product licences, one covering GB and one covering NI. The firm adds that it has been clear that any situation that leads to the need for two product licences "creates an administrative and cost burden that will make many medicines unviable to supply to NI". Teva currently supplies about 630 products to NI, 48 of which have CP licences. It says it believes the full impact of the CP issue is yet to be seen and it will be making decisions based on current market share and historical sales. 'A very complex situation' Separately, a body which represents businesses providing over-the-counter medicines has also raised the CP issue. The PAGB says a way needs to be found to ensure medicines licenced via the CP route can be sold in both GB and NI as a single pack, without divergence in the licences behind them. Like Teva the PAGB says the issue "can and should be resolved via negotiations". Meanwhile, concerns have also been raised about how the government's replacement plan for the protocol would work in respect of medicines. Part of the government's plan is for a dual regulatory regime, which would mean goods made to either EU or UK standard could be sold in Northern Ireland. Teva said that "in theory" it could be supportive of a dual regulatory regime as it should allow UK-wide licencing. However, in its view for a dual regime to be attainable, there "could be no divergence between UK and EU regulations. As soon as there is any divergence then this becomes extremely problematic". Asked about negotiations over the protocol on Wednesday, Sinn Féin vice-president Michelle O'Neill urged the UK and the EU to "get on with it". Meanwhile the Nuffield Trust, a health think tank, says the dual regime would "create a very complex situation". "Pharmacists and doctors would be prescribing and dispensing drugs approved and tested under two different systems, with different mechanisms for detecting falsified medicines," it added.
Tropical Vineyards Put India On The Wine Map
What do you do to develop a wine industry in a country with no tradition of wine-drinking and a climate which doesn't favour grape-growing? In India, innovative producers have adopted a range of approaches, from flipping the grape-growing season, to using kiwi fruit instead of grapes, to packaging wine in cans. "When we started in 1997 no one knew what wine was," remembers Rajeev Samant, the founder of India's Sula Vineyards. "All liquor shops in India were called wine shops, so people thought wine meant liquor," he says. It wasn't just a branding problem. Hurdle after hurdle had to be cleared to get Sula up and running. It took Mr Samant two years just to get a government licence to make wine from grapes. Then he had to get the attention of consumers, who weren't much interested in wine. "India is not traditionally a wine-drinking country - due to an earlier period of prohibition and higher prices, compared to spirits like whisky and brandy manufactured in the country." And then there is the weather. Sula's base is Nashik, Maharashtra, where the climate is tropical. In March, April and May the temperature can easily top 40C. "Climate is a challenge and always will be," says Mr Samant. Sula solved this by doing the opposite to the rest of the wine-growing world - it grows its grapes during the winter and then harvests them at winter's end. The latest technology has also helped. Sula was the first Indian vineyard to use refrigerated stainless steel to store its wine. "I realised to make good tropical wines it needs to be refrigerated. It is expensive, but for us it brings the quality," says Mr Samant. But persistence has bought success. Sula now has 1,000 staff and annual sales of about 5bn rupees (£55m; $62m). It has just launched its first share sale - raising almost 10bn rupees (£98m; $121m). In addition, hundreds of thousands of people visit its vineyard in Nashik every year. Later this year, Sula plans to sell shares on the stock market for the first time. It will be an opportunity to gauge what investors make of the prospects for the Indian wine market. At the moment there are about 110 wineries in India, making wine and fruit wines. The Indian government is keen to boost that number. It has a high tariff on imported wine and overseas companies are encouraged to invest in India. India's third-biggest winemaker is the result of an international collaboration. In 2006, the Secci brothers (Alessio and Andrea) from Italy joined forces with the Mohite Patil brothers (Arjun and Ranjit) from Maharashtra, and the Sekhri brothers from Delhi (Kapil and Gaurav). Together they formed Fratelli Wines. "Wineries in India don't stick to rules or traditions as strictly as older wine-making countries do. Instead, India follows the New World wine-making style, which is more experimental and technologically oriented," says Jayanth Bharathi, from Fratelli Wines. Its latest offering, wine in a can, would definitely make a traditional vintner shudder. Mr Bharathi says it will appeal to younger drinkers and make Fratelli's wines "approachable and casual". He is confident such innovation will pay off. "With an increasingly urban population, wine consumption is becoming a part of the cultural zeitgeist and with good quality Indian wines on the offering, there is very good chance for India to make a mark on the world wine map." Given that India's climate is generally not kind to grapes, some entrepreneurs are betting on fruit wines. Arunachal Pradesh is a state in the far north-east of India. The lower-altitude parts of the region have a subtropical climate and kiwis, pears, peaches and plums grow well there. But poor marketing, transport and storage mean that a lot of that fruit goes to waste. In 2017, Tage Rita decided to do something about that. She started making wine from kiwi fruit, an important crop in her valley. Called Naara Aaba, it has a 13% alcohol content and became India's first-ever organic wine made from kiwi fruit. "I wanted to revive the local farming community by sourcing its harvest, making wines from them and also preserving the healthy values of the exotic fruits," says Ms Aaba. She is also proud of the boost the winery has given her local economy. "The farmers of the valley have immensely benefited by selling their produce. It has provided income opportunities for farmers and jobs for unemployed youths," she says. Kiwi wine is produced in much the same way as wine from grapes. Ripe fruit is juiced and fermented, taking three to four months to produce a batch of wine. Some products are aged for an extra four or five months before bottling. Naara Aaba makes about 50,000 bottles of wine a year, including also wine from peaches, plums and pears. "The advantage with fruit wines is that they require much less time to mature. Fruit wines are also lighter and fruitier, compared to grape wines, which are easier for new wine drinkers," says Ms Aaba. "The social and cultural taboo around alcoholic beverages is slowly dissipating," says Subhash Arora, founder of the Indian Wine Academy, which promotes the industry. While challenges remain, the outlook is bright, he says. "It's difficult for us to become a global player, as we lack good weather and soils to grow the right kind of fruits to produce excellent wines, but we are reaching a milestone, where Indians are liking Indian-made wines."