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functional foods help kerry through challenging year
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kerry has reported continued development of its food ingredients businesses despite 2006 being a 'difficult' year for the food industry – and its nutrition and functional food ingredient systems played no small part. the global group, which has its headquarters in ireland, has reported overall sales of €4.6bn for the year ended december 31 – an increase of five per cent on the previous year. operating profit was up one per cent to €371m. of these, ingredients accounted for €3.1bn of sales and €257m of operating profits. the increase in trading profits came in spite of increases in energy costs in 2006. the second half of the year was particularly promising for food ingredients, with trading margin improvement of 20 basis points cancelling out equivalent basis point reduction in the first six months. "this performance was assisted by the continued development of nutritional and functional food and beverage ingredient systems, in addition to cost recovery and savings programmes," said kerry. in europe, the bio-science division, which includes emulsifiers, stabilizers, specialty proteins and enzymes, was said to have made "encouraging progress in the dairy sector as processors seek product differentiation through innovative health offerings." however the greatest gains for nutrition were seen in the us and asia pacific market. in asia pacific, the group improved its sales revenue by 9.2 per cent to €363m – and nutrition technologies recorded double digit growth in asia, particularly fuelled by kerry's san-a-crème nutritional lipids. healthy eating was also a factor in the asian consumer markets. kerry has tackled the trans-fat issue in asia with reformulations, and the savoury biscuit sector outperformed sales in the sweet sector thanks to the growth of health/functional lines. in the us, the group said growth was achieved by meeting market demands for new nutritional and functional food and beverage offerings, assisted by the proteins and nutritionals range of dairy and soy technologies. last april kerry acquired custom industries and nuvex ingredients for a combined $83m (€63m). the latter included an organically certified production facility in blue earth, minnesota. this manoeuvre is said to have strengthened kerry's extrusion technology, and enhanced its market position in the cereal and nutritional sectors. in nutritional beverages, the group developed spray-dried pharma-grade nutritional formulas and shelf-stable nutritional beverages, both of which were said to have achieved strong market positioning.
Source :Food Ingredients Food Science - Additives, Flavours, Starch
Date :
28
February
2007
Category :
Functional Foods
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a difficult funding climate resulted in more licensing and joint venture transactions than outright acquisitions in the health and nutrition sector in 2009, according to a new report focusing on m&a trends in the industry. the latest report on m&a activity in the health and nutrition sector from the us-based consultants, the jh chapman group, claims that a substantial increase in licensing and joint ventures from 21 in 2008 to 53 in 2009 is reflective of on-going interest for growth via unique technology and knowhow and lack of access to financing.
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irish food giant glanbia has turned in promising half year results with net earnings rising 26 per cent and the us food ingredients and nutritional products divisions performing strongly. glanbia predicted full-year earnings would rise 15 per cent year-on-year and analysts praised the strength of the results amid negative currency changes and sharply rising input costs such as energy and milk.
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cost recovery and the on-going development of a stream-lined, customer-oriented working method led kerry's ingredients division towards a first half 2007, on both sides of the atlantic. the group, whose food ingredients division encompasses application-specific ingredients, flavours and bio-science businesses, reported total revenue of €2.33bn in the six months ended june 30 2007, representing an up-swing of 5.
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nutraingredients examines the omega-3 marketplace in the final instalment of a series that has scanned the scientific, regulatory and supply issues surrounding an ingredient that would appear to have everything. estimations vary as widely as the analysis, depending on which researcher or pundit you speak to, but omega-3 is unlikely to fade far from the public or business imagination because it has a sound grounding that is not possessed by all functional offerings: solid and voluminous scientific backing for health benefits ranging from heart and brain health to maternal and infant health, skin, joint and immune health and more a high level of public awareness and acceptance formulation diversity that means most foods and beverages are available for fortification with these facts banked, omega-3 has boomed and suppliers report buoyant sales to supplement manufacturers, food and beverage makers.
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a new review taking in animal, human populations, and clinical trials supports the potential role of soy protein to reduce cholesterol levels, and aid weight loss. according to the review, published recently in obesity reviews , the ingredients also have the added benefits of boosting bone health and aiding overall cardiovascular health. "overall, the current data suggest that soyfoods are as good as other protein sources for promoting weight loss and there is a suggestive body of evidence that soyfoods may confer additional benefits, but results must be carefully interpreted and additional evidence is needed before making firm conclusions concerning soyfoods and weight loss," wrote lead author mark cope from the university of alabama at birmingham.
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the rise in health and wellness, a 'sea of change' in the food industry, is creating challenges for formulators, but hydrocolloid companies can offer solutions, says cp kelco. "we see health and wellness creeping in to every aspect of the food industry," dr. steve bodicoat, marketing and innovations director for cp kelco, told foodnavigator.com at the recent fie in london.
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a range of development projects, from functional dairy proteins to cheddar cheese, will benefit from a multi-million euro investment in ireland's dairy industry, the country's government has announced. more than €114m of government money will be given to 19 different development projects across ireland's dairy industry as part of the government's agrivision 2015 action plan.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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a newly formed collaboration could see us industry, government, academia grasp the opportunities in 
independent sensory testing on the 