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Fazer introduces the world’s first Xylitol made from oats
The award-winning Fazer Xylitol factory has started operations in Lahti, Finland. The new state-of-the-art factory showcases an example of circular economy – a patented process transforms upcycled oat hulls into sustainable xylitol. The Finnish food experience company – Fazer is first in the world to produce xylitol from oat hulls. This sweetener can replace sugar and in addition also has moisturising and cooling effects, all desired benefits in applications ranging from food to cosmetics and pharmaceuticals. “What remains of the oat hulls after processing
the xylitol is used as bioenergy. As no materials are discarded, our factory’s carbon footprint is very low. We might be talking about the world’s most sustainable xylitol,” said Christoph Vitzthum, President and CEO of Fazer Group. The food industry as well as the modern
consumers are looking for healthier alternatives to replace white sugar and to boost well-being. Xylitol is a sweetener that is low in calories – containing only 60% of the calories in sugar – yet it tastes as sweet as sugar. Sustainability in food and nutrition is high on
Fazer’s agenda, and the company sees innovations as a key enabler in executing its strategy. In addition to Fazer Xylitol production, the plant’s patented technology can be licensed to other oat mills thus increasing the potential access to the next generation xylitol around the world. “We have at hand an innovation where we combine patented new technology,
healthier
options to consumers and an excellent example of an innovative circular economy solution. Nordic oats have a superior reputation for their purity and quality, and Finland is known for high-quality food and technology expertise. About 90% of our xylitol innovation will be exported. The next generation xylitol is of particular interest in Europe, the United States and Asia,” said Vitzthum.
Fairtrade reports ability of cocoa co-operatives for farmers
The Fairtrade Foundation has published a new report revealing key insights into factors that can either enable or jeopardise the ability of cocoa co-operatives to create and fairly distribute positive benefits to their farmer members. The report,
titled What Makes Co-operatives Work?, outlines
recommendations for Fairtrade and the cocoa sector at large, developed after researchers conducted an in-depth study into the functions of cooperatives and heard feedback from two case study cocoa cooperatives in Ghana. The recommendations include proposals for how better to identify obstacles to improving farmers’ experiences within co-operatives, and how to support co-operatives in their journey to scale impact for members and beyond, to sharecroppers and farm owners’ families. Among the recommendations are a call to focus on: the inclusion
of sharecroppers in training activities and incentives provided by co- operatives; the creation of better value chain guidelines for more coordinated and diversified external support; and the facilitation of better co-operative networks and platforms that include space for co- operatives to address internal challenges confidently as they arise. The report also recommends investment in leadership skills among
young people in cocoa farming communities, in order to prepare more actively for the next generation of co-operative leadership. Elsewhere, it highlights the need for the sector to prioritise governance strengthening that will build a solid foundation for co-operatives, before making large investments in operational or programmatic activities.
Barry Callebaut announces new specialty chocolate factory
The Barry Callebaut Group, manufacturer of chocolate and cocoa products, announced its plans to expand its North American presence by building a new specialty chocolate factory in Ontario, Canada. The new state-of-the-art factory is planned to have an initial annual production capacity of over 50,000 tonnes. Total investment volume over a period of ten years is projected to amount to USD 104 million (CHF 100 million). The factory is expected to be operational by 2024. It will focus on manufacturing sugar-free chocolate, as well as high protein and other specialty products, reflecting the market trends. According to IRI, the US market for specialty chocolate grew +5.9% in 2021 to USD 14.7 billion. Barry Callebaut expects to create over 200 new jobs to staff its new state-of-the-art facility. The new factory in Ontario marks the Group’s biggest capital
investment ever in the Region and will be in addition to the 15 chocolate and cocoa processing factories Barry Callebaut currently has across the Americas Region. Two of these 15 factories are located in Canada: one in Chatham, Ontario, and one in St. Hyacinthe, Quebec, its largest facility in Region Americas. The investment in Ontario fits the Group’s strategy to continuously nurture its global footprint, locating production close to its customers.
10 Kennedy’s Confection May 2022
KennedysConfection.com
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