Latest news about Ingredient Companies in the B2B industry
Mars, the company behind brands like M&M’s and Snickers, announced the acquisition of Kellanova, owner of Pringles and Cheez-Its, in a transaction valued at $35.9 billion. The company, which is owned by the Mars family, will pay $83.50 per share, it revealed in a press release. “Kellanova has been on a transformational journey to become the best snack company in the world, and this opportunity to join Mars allows us to accelerate the realization of our full potential and vision,” said Steve Cahillane, president and CEO of Kellanova.
COMPANY NEWS
McDonald’s welcomes bicycles and scooters at McAuto
On the occasion of World Sustainable Transport Day, McDonald’s has announced an innovative initiative that expands the use of its McAuto service. From now on, users who arrive by bicycle or scooter will be able to use the McAuto to pick up their orders, thus promoting greener and more sustainable mobility.
This measure is part of McDonald’s strategy to encourage the use of cleaner transport alternatives and reduce its carbon footprint.
The company has already implemented electric chargers in 150 of its restaurants in Spain and continues to work to achieve climate neutrality by 2050.
Paloma Cabral, Corporate Impact Director of McDonald’s Spain, highlighted that this initiative is a key step to promote more responsible mobility and facilitate customers’ access to their favorite products while taking care of the planet
37 FOOD AND BEVERAGE INGREDIENTS AND ADDITIVES COMPANIES
- BENEO
- LUBRIZOL
- GELITA
- IFF
- NATUREX
- ROYAUME UNI
- Tate & Lyle
- ALLEMAGNE
- Eppendorf AG
- Advanced Biotech
- DSM
- Stern-Wywiol Gruppe
- Koelnmesse GmbH
- Univar
- Sensient Colors
- BRF Ingredients
- BioTae
- Sabinnsa
- Rousselot. Inc.
- Richest Group Limited
- GRUPO RICAP
- Arla Foods Ingredients
- AQIA Nutrition
- ANGEL YEAST CO.,LTD
- AAK
- Budenheim USA Inc
- Briess Malt & Ingredients Co.
- Bay State Milling Company
- Agri-Neo Inc.
- Ardent Mills
- TANGIBLE NOUS
- MRS. BECTORS FOOD SPECIALTIES LTD
- VIBROFLOORS SPAIN S.L.
- USA RICE FEDERATION
- SIGRA S.A.
- MEXIALOE LAB
- REPRESENTACIONES LUCCHESI LTDA
- PROEX DRINKS GROUP, S.A.
What role does modern biotechnology play in the food ingredient production segment?
One of the areas of greatest diffusion today is in the case of foods and inputs obtained through fermentation and enzymatic conversion processes (dairy products, wines, beer, breads, sausages, sauces and others; inputs obtained through fermentation processes such as enzymes and yeasts). Modern biotechnology allows for improving the quality, safety and consistency of fermented foods; increases production efficiency, and facilitates product diversification.
Food and beverage ingredients industry
There are currently two major fields of industrial application of genetic engineering in the food and beverage industries and in AI producers:
Cell culture technologies: especially fermentation. Biotechnological developments applied to processing reduce the duration of the fermentation process.
Enzyme technologies: These techniques offer important opportunities to produce homogeneous enzymes, in greater quantities and with new characteristics. Most of the enzymes currently used in IAA – as preservation agents.
Because different types of ingredients require different capabilities and technologies, it is not easy for ingredient companies to switch from producing one ingredient category to another.
Separation or fermentation of raw materials of biological origin: have been obtained through genetic engineering techniques.
Food ingredient companies account for only 1-2% of total global processed food sales (Rabobank, 2000) and play a key role in the intersectoral diffusion of the new biotechnology paradigm.
Their sources of knowledge are both supplier-customer learning, typical of specialized suppliers, and the ability to recombine scientific and technological knowledge through significant investment in R&D.
The strong technological orientation of ingredient companies makes them greater innovators than their food industry customers. Indeed, R&D expenditure as a percentage of sales in food ingredient and additive companies doubles or triples the values reached by this indicator for large food companies (ranging from 3% to 18% in large AI transnationals, versus 1% or 2% in conglomerates such as Unilever or Nestlé).
Seed ingredient companies
Like the genetic-chemical complex industries or the genetically modified seed industries, innovations in food ingredients seek to replace the sale of simple products with the supply of technological systems designed to fulfil a particular function, including a modification of the transformation and/or packaging process (or a new one), and new machinery.
This explains why food ingredient companies innovate jointly with the new machinery and packaging industries, forming strategic alliances. Ingredient suppliers operate increasingly in a proactive manner, offering new inputs and designs that anticipate (and/or drive) changes in consumption patterns.
