2025 strategy to expand its global Taste & Wellbeing business. The acquisition is expected to enable Givaudan to become a global leader in natural colours, enhancing its ability to create “feel good” food experiences through its portfolio of taste and sense solutions. Headquartered in Louisville, Kentucky, USA, DDW is a leading privately-held company in the natural colour industry, with 12 manufacturing facilities around the world and 315 associates. Founded in 1865, the company has developed a strong market position from its origins in the brewing industry through its market leading capabilities in caramel colours and for the last 20 years having a strong focus on natural colours for the food and beverage industry. Louie D’Amico, President of Taste & Wellbeing at Givaudan, said: “I am excited about the opportunity to bring together the strong heritage and capabilities of DDW in natural colours with Givaudan’s expanded portfolio, which is fully in line with our 2025 strategy. “The combination of both companies will enable us to become a global leader in natural colours and strengthen our ability to create with our customers multi-sensorial food experiences consumers love. We look forward to welcoming the DDW employees to the Givaudan family.”
Kennedy’s Confection counts down the top 8 ingredient advancements for 2021:
8: Allergen-free solutions
In 2020, Paradise Fruits Solutions unveiled its innovative nut- flavoured, allergen free granulates, which offered an alternative to real nut ingredients. Its latest development at the beginning of 2021 saw the company extend the range further to include a high brix paste format ideal for a wider variety of applications including chocolate, confectionery, baked goods, cereal, and snack bars. Developed using a special manufacturing process that creates a low
Water Activity level (aW-Value) of <0.8 aW and 78° brix, the paste is also suitable for use as a flavouring, filler, or binder. The new high brix paste is available in a variety of standard flavours such as: Peanut, Peanut Caramel, Walnut, Hazelnut, Pecan, Pistachio, Almond and Peanut-Chocolate. Paradise Fruits has also emphasised that the new range is completely free from Palm Oil, gluten-free, Kosher and Halal capable and suitable for vegan and vegetarian diets. According to the ingredient company, when using the ingredients as
complete nut replacements, manufacturers can benefit from operating a completely allergen-safe production line or facility, too. This can open the market up even further as developing products that taste like nuts but can claim that it is both nut-free and is manufactured in a completely nut free environment.
7: Leading in natural colours
We have seen many acquisitions in the last year, but one that stands out above the rest in the ingredients category is the purchase of DDW, The Color House, by Givaudan. Towards the end of 2021, Givaudan announced it had reached an agreement to acquire the US-based natural colour firm as part of its
After the osmotic treatment, the fruit is dried with a delicate process that inhibits the water activity to reduce the moisture and make the product more stable, to increase the shelf life. The result is an absolutely natural product, which keeps all the organoleptic characteristics, flavour, and colour of fresh fruit intact, preserving the natural supply of vitamins, minerals and fibres. All the HG Fruit Line products at Cesarin are GMO free, naturally gluten-free, without preservatives or artificial colours. They are available in granules, cubes or whole fruit in the most requested flavours, with shelf life, in a cool and dry place, up to 12 months. Fruit HG line Cesarin is also available in the light version without sugar added.
KennedysConfection.com Kennedy’s Confection December 2021 17
6: Increasing shelf life
Back in May, Cesarin Spa, a leading Italian company in the production of semi-finished fruit products for the confectionery industry, presented the new line Fruit HG – a range specifically designed to be used as inclusion or decoration in chocolate, energy bars, biscuits and wherever it is necessary to contain the release of water into the final product. It comes from an innovative stabilization method studied by the
Company Research and Development Center, that uses a natural osmotic process to remove water from the raw material.
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