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Making waves in LATAM: Targeting niche platforms with mainstream potential

  • 22/30/2020
  • 3 min

Brenntag Food & Nutrition has strengthened its applications know-how significantly in Latin America (LATAM). A new plant-based concept shows a great approach in keeping an eye on current niches that have strong potential to go mainstream.

Two new Food Application & Development Centers for Latin America

It’s been a busy few months for Brenntag Food & Nutrition (F&N) in Latin America, as we further reinforce our position as the leading food ingredients distributor in the region.

In June, we opened our newest Food Application & Development Center (FADC) in Guarulhos, close to Sao Paulo in Brazil. This fifth FADC in the continent will particularly support F&N teams in Brazil and the South Cone in the following segments: beverages, bakery, dairy, chocolate & confectionary, sauces, meat, convenience food as well as functional food and food supplements. The FADC is equipped with all necessary state-of-the art equipment and special items such as a photostability and fermentation chamber, as well as a texturometer.

The investment news comes hot on the heels of the opening of our fourth FADC in Guatemala City. This facility supports our F&N teams particularly in Central America but also in the rest of Latin America in the beverage, dairy, confectionery and bakery segment. The two facilities support F&N’s existing network of laboratories in Mexico, which are currently being upgraded. Furthermore, they complement two FADC sites in Colombia, one of which was upgraded last year with a specific meat application laboratory.

All five facilities are equipped with specialized devices to find the right ingredients to support our customer needs. The FADCs allow our local teams to propose new alternative concepts, participate in customer innovation projects and develop new business. It’s about creating innovative formulations for them and presenting our capabilities and know-how to the market.

A window on the world

The Brazil and Guatemala openings mean that a global network of 30 FADCs is now in operation for Brenntag F&N globally. This allows for the sharing of vast formulation and applications knowledge and insights between local R&D teams and colleagues in other regions. Furthermore, this network provides a window into regional trends, such as plant-based meat alternatives, that will have a profound impact in LATAM markets in the future.

“The Brenntag Food & Nutrition team has a firm intent and a great opportunity to leverage our global network in terms of applications and various relationships. We have a great perspective on the growing global trends that will eventually have an impact in LATAM,” says Tomás Navarro, Vice President F&N LATAM.

While he accepts that the current uncertainty may have delayed innovation from some respects, Tomás is confident that we should be ready for a new product development rebound. “I believe that we have a great opportunity to lead the way in terms of trends and innovation, given that no other company in LATAM has such a massive presence in the region. As a global organization, we can truly offer our customers a window on the world in terms of the latest trends and consumer preferences, as well as our application expertise,” Tomás adds.

An eye on trends with potential

This global and regional approach is particularly valuable when it comes to exploring the potential for alternatives to the traditional food & nutrition products that have been consumed in LATAM markets for decades.

While the market for plant-based meats may currently be much less developed in LATAM markets than it is in North America or in Europe, there are clear opportunities across demographics. These products can meet the demands of older consumers looking to cut back on their fat and cholesterol intake. But they hold particular potential for a growing number of millennials and centennials who are switching away from meat, due to animal welfare and sustainability concerns. These younger consumers are looking for plant-based options that replicate the taste and texture of meat, but without the overuse of fat and starches. So far this is an untapped market.

“There is clear potential for plant-based alternative options in LATAM markets, but we are still in the very early stages of development when it comes to overcoming cost, health and quality concerns,” says Lina Espinosa Garcia, Commercial Director F&N for North LATAM. “Right now, there are several options available on the market, such as carrot and beet-based products that are expensive and very gummy and breakable in texture. These products don’t pretend to be like meat – they are vegan and are aimed at enhancing the flavour of vegetables,” she adds,

Stepping up to the challenge

This market gap is a space that food scientists at F&N are all too happy to step into. The LATAM team has therefore partnered with vegetable proteins specialist Roquette in the creation of plant-based alternatives, with less fat and cholesterol, but great taste and texture.

Last year at the 2019 Mexico Food Summit, the companies jointly presented a taco concept with a pea protein-based meat replacement filling. Should this year’s event take place as planned in November, chefs will be serving up a plant-based burger that has been created by Brenntag F&N developers featuring Roquette’s flexible plant protein blends. But regardless of it happening or not, a great option will be available for tasting.

The plant-based burger concept, which is featured in a bun and which contains ketchup and a vegan cheese was formulated by combining ingredients from several strategic suppliers.

Enrique Fernandez Cornu, Technical & Marketing Director F&N, LATAM, explains that a diverse collection of ingredients came together for a truly innovative product idea. “We are proud to have partners from across the ingredient spectrum, which includes the natural colors, flavors, emulsions and phosphates that we needed to create this concept,” he notes. “For texture and the protein content, modified pea proteins from Roquette are used, as well as soy protein isolate,” Enrique explains.

Creating synergies for formulation success

It’s a great example of how diverse ingredients can be neatly combined into a truly on trend concept to support evolving consumer demands. “The idea is to present the full package and try to promote our own brand,” Rebeca Alvarez Colin, Commercial Manager LATAM, Flavors, Fragrances & Food Ingredients notes. “This could be a great initiative to work together with our suppliers and present something that we at Brenntag F&N have developed internally and to show that to our customers,” she adds.

Tomás stresses that right now these types of products are a niche market, but that they have the potential to go mainstream in LATAM too. “I believe that as the technology evolves and develops at great partners like Roquette, manufacturers of good value vegetarian options will be able to get a more significant share on the market,” he notes. “It will take a while, but we are convinced that this is a great opportunity to lead the way in terms of category defining trends, particularly among the younger generations,” Tomás concludes.

The plant-based concepts reiterate Brenntag F&N’s position as a global supplier with a local approach to product development. It’s all about keeping an eye on current niches that have great potential to go mainstream.

Contact us

Get in touch with us today and learn how our product developers can take your new LATAM development project to the next level.

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Innovation is not all Greek to us: Our vegan take on the classic gyro

  • 13/00/2020
  • 3 min

The Brenntag Food & Nutrition North America application team has created something delicious to stand out from the meat substitute crowd. The plant-based Vegan Gyro concept will be showcased at the IFT20 Virtual Experience (July 13-15).

Whether due to animal welfare, health or sustainability concerns, or a combination, more and more consumers are looking to trim back on their meat intake. A 2019 Innova Market Insights consumer survey found 42% of US consumers and 38% of Canadians have increased their consumption of meat substitutes over the previous year. The primary reason for switching is “because it is healthy” as expressed by 51% of US consumers, and 45% of Canadians.

It’s never been easier to opt for a meat alternative option with plant-based meat substitutes. Thanks to a wider variety of available raw materials and better processing methods, there’s been a vast increase in the range and quality of plant-based options, and related product offerings. Innova Market Insights reports a 12% growth in meat substitute product launches in North America from 2018 to 2019. More than half of the 2019 launches (55%) featured a “vegan” claim, even though their appeal goes far beyond the vegan market.

Standing out from the meat substitute crowd

Despite the strong overall levels of meat substitute product innovation, both the retail and foodservice sectors are saturated with burger options. As health-conscious consumers seek alternative sources of protein, there is certainly space for innovative alternatives. This is why food scientists from the North American Brenntag Food & Nutrition team set out to create a new concept based on a Greek classic: The Vegan Gyro.

This plant-based gyro is formulated through the creative use of a blend of pea and rice protein, textured soy protein, natural vegan flavors, natural color, and a specialty methylcellulose binder. The concept delivers 12g of protein per serving, which is in line with a traditional meat gyro's protein content. The team’s recipe will be showcased at the IFT20 Virtual Experience.

The appeal of vegan meat

Joanna Barker Business Development Manager, Food & Nutrition, believes that this plant-based concept has broad market potential. “This concept appeals to urban metropolitan consumers who have exposure to ethnic cuisines, especially Mediterranean foods. But it also addresses the demands of vegans, vegetarians, and flexitarians, who are looking to minimize their meat intake for health and sustainability reasons,” she explains. Joanna further notes that the vegan gyro meets the desire of a more adventurous consumer, willing to experiment with different flavors.

The concept is presented in a cone form that replicates what foodservice consumers would expect to see from a traditional lamb- or beef-based gyro. The recipe is intended for preparation on a spit cooker before being sliced to order, but it can be easily transformed into a pre-cooked and pre-sliced product for home use. It can be served together with an appetizing vegan tzatziki sauce that the team also worked on. The North American Brenntag Food & Nutrition succeeded in replacing dairy yogurt through a preparation made with pectin, modified corn starch, and coconut milk powder.

Stepping up to the challenge

The vegan gyro concept presented a number of technical challenges to the Brenntag North America team. As Terry Wagner, Senior Food Scientist at Brenntag North America explains, these ranged from matching the texture, visually mimicking the fat drippings seen in a traditional gyro, determining the appropriate delivery method of the natural flavours, through to understanding the gelling interactions at variable temperatures.

Terry outlined how these challenges were overcome:

  • 1. Texture mimicking: The texture challenge of mimicking real meat was met through the innovative use of a protein blend. “In this application, the pea protein helps with water and emulsion stability, while the rice protein enhances the product's physical integrity by increasing gel strength, and increasing the overall nutritional value,” he explains. “Textured soy protein is used for texture by mimicking the strand and particles of meat fiber seen in a traditional gyro. It also helps with water binding and mouthfeel,” he adds.
  • 2. Fat blending: Fat has a vital role to play in a traditional gyro. It oozes from the meat cone during cooking, provides juiciness, is a part of the semi-stable emulsion of the cone, and is a major contributor to flavor. Here the food scientists relied on the innovative blending of fats. “We opted for a blend of saturated (coconut oil) and unsaturated fat (canola oil) to mimic the nutritional label impact and functionality of the fat in a traditional gyro. In this way, we could create a product containing approximately 22% less fat than a meat gyro, without a loss of flavor or juiciness,” Terry notes.
  • 3. Flavor & color: The natural flavor challenge was overcome through the clever combination of base-notes (yeast extract) and top-notes. A yeast extract predominantly drives the umami and savory flavour in the concept. In contrast, natural meat "type" flavors enhance the overall product and deliver the expected sensory experience. “Having flavors with different solubilities is vital in ensuring that flavor is delivered up front during consumption but also through the entire eating process. This is why two natural vegan lamb type flavors (one water soluble and one oil soluble) were chosen,” Terry explains. Naturally sourced color from Chr. Hansen was selected to enhance the visual appearance and authenticity of the gyro meat.
  • 4. The changing matrix: Last but not least, the team had to consider how the ingredients in a vegan gyro would interact throughout the production process. “A gyro is subjected to a wide temperature range; it is heated to at least 165F° (74°C) on a spit style rotisserie grill, and then it is sliced and served on a pita with various cold toppings such as tomatoes, onions, lettuce, and tzatziki sauce, which cool the gyro meat during the serving and eating process,” Terry explains. These factors challenged the food scientists to achieve similar thermo gelling and texture characteristics to the traditional version at all relevant temperatures. The team opted for modified cellulose, carrageenan, and tapioca flour, as binding and gelling agents, each with their own specific purpose. “The thermo gelation properties of the methylcellulose deliver an optimum texture for the vegan gyro during hot temperatures while the carrageenan gum helps keep a firm texture while the product cools. These binding and gelling agents, along with pea and rice protein isolates and textured soy protein, create a carveable product with the appropriate texture at both hot and cold textures,” Terry concludes.

Plenty of plant-based options on the way

Through the careful combination of a range of innovative ingredients, the Brenntag Food & Nutrition North America team has succeeded in creating a vegan gyro concept that can be easily carved, placed on a pita with toppings and a vegan tzatziki sauce, and enjoyed.

The team’s work in the meat substitute space will continue beyond the vegan gyro. Plant-based burger, sausage, hot dog, shawarma, taco and deli meat alternative product concepts are all underway.

Get in touch

Reach out to the North American F&N team today to discuss how we can help inspire you to create healthy and flavorful meat substitutes that can serve up a truly on-trend alternative.

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The quest for the perfect soft drink: Delivering a BCAA boost

  • 08/00/2020
  • 3 min

A new concept overcomes the two major hurdles associated with BCAAs: taste and solubility.

The need for efficient sports performance solutions is no longer restricted to elite athletes and fitness fanatics. Sports nutrition products are being offered in regular supermarket aisles that cater to amateur sports people tracking their activity, goals and achievements on apps and looking to boost their performance levels.

One of the consequences of this trend is the rise in popularity of products containing branched-chain amino acids (BCAAs), reaching a market beyond athletes and bodybuilders alone. BCAA drinks fit firmly within the image of well-being and a healthy lifestyle. But while elite athletes may be willing to sacrifice some taste for a performance boost, recreational athletes are more demanding. Many are also looking for vegan solutions amid this massive lifestyle and health trend.

Overcoming the hurdles

With this background, Thomas Fanzlau, Business Unit Manager Food Solutions DACH, and his team, set out to overcome the two major hurdles associated with BCAAs: taste and solubility. The product developers succeeded in creating two complete vegan solutions that perfectly meet two of today’s major market needs: alertness and performance. The developers succeeded in creating harmonized taste profiles for concepts containing BCAAs, as well as further fortification through the use of caffeine and vitamins in one case and L-Carnitine in another.

The development pipeline of these concepts, which began in early 2020, presented a host of formulation challenges. While there are many commonly available products on the market to mask the after taste of BCAAs, many contain milk powder as part of the taste harmonizing system thereby conflicting with the needs of a vegan diet.

"Taking all these cornerstones into account, we worked on a solution in cooperation with our extensive supplier network to develop the right system of taste harmonisation for a neutral and vegan BCAA solution", explains Thomas Fanzlau. The replacement of soya lecithin with sunflower lecithin also resulted in the absence of allergens.

A strong sports nutrition performer

The used nutrients leucine, isoleucine and valine in the BCAA solution are produced through a fermentation process. The neutral taste of the concept means that developers have the opportunity to add flavor, without compromise.

“We put our focus on the best possible taste harmonization of the blend to ensure an easy neutral incorporation into the finished product with the preferred flavor,” Thomas explains. “Best processability is ensured through the use of high-quality amino acids that are fully soluble,” he adds.

Beyond having excellent solubility, other advantages include the fact that the concepts can be marketed as “sugar-free” (if sweetened only with sweeteners in the final product, sugar content is ≤0.5 g/100ml) and low energy (if the final product has no more than 20kcal/100ml). Available in 250ml, 330ml and 500ml packaging concept formats, the beverages indeed present an opportunity to broaden the product lines of an established brand or to help create new ones altogether.

Customized to specific requirements

Right now, Brenntag F&N is busy preparing ready to drink (RTD) samples at their Application Development Centers (FA&DC) around the EMEA region. The ultimate aim is to offer brand owners, private label owners and beverage companies the opportunity to develop their own solution that fit the brief exactly.

Markus Kammerer, Sales Manager Sweet & Beverage Solutions, Brenntag F&N EMEA is proud of the development work that has led to the creation of these on-trend concepts. “Standard BCAAs are always followed by a bad and specific after taste when used as a plain ingredient,” he notes.

“Our team used its capabilities to fortify and modify this product into a prepared and easily soluble functional solution for beverages or powdered and solid sports nutrition products. They succeeded in blocking out the aftertaste of the BCAA and specific ingredients like L-Carnitine through the use of the formulated system,” Markus adds.

As always, Brenntag F&N in EMEA utilized local Food Application & Development Centers with regional flavors portfolio and know-how. The concept reiterates how local cooperation is possible and how product concepts can be customized towards specific requirements.

“A global trend should always be translated and adapted for regional requirements, functionality and taste profile,” Markus concludes.

Get in touch

Contact the Brenntag F&N development teams in EMEA today to learn more about their work in BCAAs and other on trend beverage formulation concepts.

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To your health: Beverages packing a nutritional punch

  • 01/30/2020
  • 4 min

In the second part of a two-part series on healthy beverage formulation, we go into more detail regarding fortification, protein, and the targeting of health platforms, including immunity.

Consumers are becoming far more knowledgeable about the nutritional properties of vitamins and minerals and more aware of promising herbal extracts and botanicals. In the first part of this two-part series, we discussed the rise of urban and adult soft drinks and themes such as sugar reduction. Now it’s time to delve into fortification and more specific health platforms, including immunity.

Strong on healthy options

Despite the existence of a tough health claims regulation regime, the EMEA region has been strong when it comes to nutritional beverage product development. In fact, Innova Market Insights reports that, for example in 2019, Europe ranked first for new product launches globally in 2019 for both energy drinks and sports drinks.

Brenntag Food & Nutrition (F&N) notes strong levels of reformulation work taking place in energy drinks as this market reinvents itself with a healthier image through sugar reduction and fortification. The sports beverage industry is also changing fast to attract a broader demographic base of healthy active consumers, who are increasingly demanding on the performance, taste, and convenience of these caffeinated drink products.

Particularly at a time when boosting immunity has never been more in the spotlight, we are seeing a wave of interest in well-documented nutritionals such as vitamin C and zinc. But this is not a mere opportunistic blip. Functional and fortified waters have been trending for years, with immune health-forming just one of the key pillars for growth, in addition to other areas such as mental & visual alertness, and bone & joint health.

Specific fortification for customer needs

Fortification with vitamins, minerals, amino acids and extracts, is profound across most EMEA beverage categories, including juices, energy drinks, flavored waters, and sports drinks.

“What we are seeing now is an evolution of the ongoing trend towards fortification,” says Markus Kammerer, Sales Manager Sweet & Beverage Solutions, Brenntag F&N EMEA. “While in the past, we may have talked a lot about vitamin waters, consumers are now becoming much more aware of which specific micronutrients and compounds to use for their specific lifestyle needs,” he adds.

This deeper consumer-level insight allows manufacturers to better combine the functionality of vitamins, minerals, amino acids and extracts in NPD, as the boundaries between vitamin-fortified, energy drinks, sports nutrition and weight-management products blur. “We are seeing the combining of nutritional benefits in a single product, where energy drink brands strive to offer the functionality of sports nutrition drinks, and vice versa."

“For example, more and more endurance products being offered on the marketplace are fortified with caffeine for energy. While in the past, energy drinks were being fortified by adding vitamins, it was always with the same standard. Now they are benefiting from additional health claims too,” Markus notes.

This trend is also heavily influenced by technology. As those who regularly partake in sporting activities increasingly use apps on their phones to track their performance levels, they are looking at the potential of nutritional beverages to help improve their personal bests. The rise of recreational athletes with high expectations of their own performance presents an opportunity for creative product developers.

“Recreational athletes are hunting for more. A sports drink is no longer a classic electrolyte product that only contains sugar for energy and vitamins,” Markus points out. He highlights the potential for incorporating dietary fibers into beverages (e.g. oligofructose for clear beverages), as just one example of how to meet the needs of more specific target groups concerned about performance nutrition.

Delivering high protein content beverages

The protein trend has been storming the food & beverage marketplace in recent years to go far beyond the professional sports arena itself. Protein fortified products are attracting a broad demographic base that includes anyone from healthy active, to weight-conscious and senior consumers. Interestingly, proteins cover all demographics groups and address the needs for muscle building, weight management, and broader physical performance.

Consumer knowledge around protein is proliferating with a growing interest in incorporating active ingredients such as branched chain amino acids (BCAAs), which play a specific role in muscle build-up, and sports recovery. Mainstream consumers are increasingly aware of the amino acid profile of specific protein types and the role of protein quality, as well as quantity. Considering this quality aspect is particularly relevant right now amid the growing demand for vegan options.

Combinations will also be required in order to offer complete solutions. As Stéphanie Pretesacque, Technology Director, Brenntag F&N EMEA notes: “Combinations are becoming increasingly important, particularly since no single plant protein contains the full essential amino acid profile properties that dairy proteins have.” Brenntag F&N application specialists are therefore assessing the full variety of proteins out there, including peas and rice, and emerging options such as pumpkin, Sacha Inchi protein (not aproved as novel food in the EU yet), and much more.

The company is placing a specific focus on proposing protein solutions to the beverage industry as demand increases and customers face significant formulation challenges. One of the Brenntag F&N’s recent developments is a 100 percent vegan BCAA containing drink with optimized taste and solubility properties that has been fortified with caffeine or L-Carnitine and combined with different vitamins.

Condition-specific platforms

The notion of holistic health products that cater to a “healthy body, healthy mind” are trending within the EMEA region and translate to meet the differing nutritional needs of Generation Z, Millennials, Generation X and Baby Boomers. While marketing may be segmented to adapt to these diverse demographics, some similar needs can clearly be identified:

  • Immunity: The immune health trend accelerated during the first months of 2020, as both the awareness and wish to boost natural immunity increased due to the COVID-19 situation. It leads some beverage manufacturers to reassess the composition of their products and consider, for example, increasing the vitamin C content. At the same time, it has also stimulated beverage manufacturers to take a fresh look at certain high vitamin C superfruits that may have slipped off the radar in recent years, such as acerola and sea buckthorn. But ingesting products that support the immune system is a long-term trend. It is therefore worth looking seriously at this space and opting for well documented efficacious ingredients that work within the EU regulatory framework, carrying approved European Food Safety Authority (EFSA) Article 13.1 claims. Brenntag F&N offers a broad variety of nutritional ingredients that can serve perfectly the immune health space including vitamins and minerals, as well as trace elements (zinc) and extracts with standardized vitamin contents.
  • Mental & visual alertness: Mental health products, aka nootropics, appeal to all age groups. It is all about mental focus and acuity. Beyond the traditional botanicals like ginseng and gingko biloba, others to watch include green tea, coffee extract, and mate. A current interesting sub-trend is the rise in demand for nutritional ingredients for e-sports, particularly among millennials and gamers. These consumers are essentially looking for meal replacements since standard energy drinks will not give them the full nutritional dose, they need for a 4-hour video game. Such a product would contain a high dose of protein, vitamins & minerals, as well as a natural source of caffeine. Nutritional solutions for vision will also appeal to avid gamers, who want to ensure they can see all the tiny dots on the screen. While in the past these types of products were completely geared towards seniors losing their visual acuity, younger consumers are taking an interest now too. This means opportunity for traditional vitamins, but also lutein, zeaxanthin, and other carotenoids.
  • Bone & joint health: The market for bone & joint health products has similarly widened as a growing number of younger people become more competitive in the sports they play and increasingly struggle with bone and joint issues. In the EMEA region, it is important to work with well-documented vitamins and minerals that carry approved health claims, including vitamin D and calcium. Furthermore, collagen remains a key nutritional to watch that aids joint health, beauty from within, and skin health.

Plenty more to come

It all means that exciting work is on the agenda for technical specialists such as Jerzy Baczewski, Technology Manager, Brenntag F&N EMEA. “We are also working on fortified meal replacements that offer the full nutritional score of a protein beverage,” he reveals. “We are developing new concepts for a next-generation energy drink with a high degree of ingredients from natural sources, e.g. plant-based extracts and natural caffeine sources,” Jerzy concludes.

The EMEA beverage arena is high on creativity and beverage solution partners such as Brenntag F&N will support customers with the on-trend product development required to stand out in a changing marketplace. The company offers a complete range of healthy ingredients for fortification to enable claims around immunity, energy and bone health to be made. In addition, Brenntag F&N has a long experience in the formulation of energy compounds and sports drinks. The team is also proud to offer an exciting range of proteins from vegan sources and the technical knowledge to formulate beverages containing them.

Get in touch!

Contact the Brenntag F&N EMEA development team today to discuss your next healthy soft drink concept.

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Brenntag Food & Nutrition opens new Application & Development Center in Brazil

  • 29/00/2020
  • 2 min

Brenntag Food & Nutrition has opened its newest Food Application & Development Center (FADC) in Guarulhos, close to Sao Paulo in Brazil. This opening marks the 30th FADC for Brenntag Food & Nutrition globally. It joins the existing network to bring the formulation and application know-how of Brenntag Food & Nutrition to the region. The fifth FADC for Latin America will particularly support the Brenntag F&N teams in Brazil and the South Cone in the following segments: beverages, bakery, dairy, chocolate & confectionary, sauces, meat, convenience food as well as functional food and food supplements.

“This new FADC will develop solutions and new technologies to satisfy our customer’s needs and demands particularly for the Brazilian market. With this new investment also in these more challenging times, Brenntag Food & Nutrition shows its commitment to support our customers around the globe, adapting to the local needs while leading with novel applications in line with the market trends” says Tomás Navarro, Vice President Brenntag Food & Nutrition Latin America.

The FADC is equipped with all necessary state-of-the art equipment and special items such as a photostability and fermentation chamber as well as a texturometer allowing the team to cater to the individual needs of the customers in order to bring products to the market that address key trends. This new facility is an excellent opportunity for the Brenntag Food & Nutrition team in Brazil to offer their customers even more tailored-made services and individual product development solutions.

About Brenntag Food & Nutrition:

Brenntag Food & Nutrition, part of the Brenntag Group, is a leading provider of food ingredients to the marketplaces around the globe. We built a reputation of partnering with the best suppliers of ingredients and additives and deliver right to our customers’ needs and requirements. With more than 900 dedicated employees, a presence in 77 countries and 30 application and development centers, Brenntag Food & Nutrition provides technical expertise, tailor-made formulation and application solutions, a broad portfolio of specialty and commodity ingredients and profound industry know-how in the segments meat, poultry & fish processing, bakery & bread, dairy & ice cream, beverages, chocolate & confectionary, convenience food and fruit & vegetable processing. Brenntag Food & Nutrition makes its business partners “Sense the difference”.

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

To your health: Lighter beverage enjoyment

  • 23/00/2020
  • 4 min

In the first of a two-part series on healthy beverage innovation, we look at the rise of urban and adult soft drinks and themes such as sugar reduction.

The beverages arena has always been a fertile ground for product and flavor experimentation. But while the overall market has been stable in growth and new product development (NPD) in recent years, certain segments stand out as health consciousness drives consumer demand for “lighter enjoyment.”

The more traditional carbonated soft drinks (CSDs) juices & and nectars brands have generally seen their market shares decrease, amid a proliferation of flavored waters, energy drinks, and premium adult soft drinks. Various health platforms have surged, including:

In the first of this two-part feature we will speak about sugar reduction and flavor creativity in beverages within the EMEA region. The second part will go into more detail around fortification and addressing needs such as immune health, now even more significant in light of the Covid19 situation.

Adult soft drinks surge

The rise of adult soft drinks is a consequence of the overall search for healthier beverages. New categories are opening up, including so-called “urban drinks", which are typically marketed towards millennial consumers and positioned on various sustainability, premium and authentic platforms.

It’s all about meeting the consumer need for more natural products with ingredients that they can trust, and genuinely enjoy. Since the target market is adults, these urban drinks will tend to have a less sweet profile than mainstream drinks within sectors that include tonic waters, ginger beers, as well as fizzy drinks and colas. The next generation of these premium drinks will strongly feature fortified options too.

“The first premium bottled fruit juices and smoothies consisted of just the fruits themselves before fortified options emerged with benefits such as focus on immunity,” Markus Kammerer, Sales Manager Sweet & Beverage Solutions, Brenntag Food & Nutrition (F&N) EMEA explains.

“Urban drinks were initially marketed around ‘organic’ or ‘natural’ platforms, but the next stage will see them become even more complex,” he adds. The evolution means that product developers are currently busy working on ready to drink (RTD) formats in sports beverages, seasonal flavors in energy drinks, and indulgence products in juices & nectars.

lemon soda

Trimming back on sugar for success

While not a recent trend, sugar reduction remains an important opportunity for product development, especially as consumer requests for better taste and cleaner labels intensify and new natural sweetening options come to the fore.

A 2019 Innova Market Insights consumer survey found that for 3 in 10 global consumers, “low/no/reduced sugar” claims had most influence on their CSD purchasing decisions. The market researcher found that 23 percent of 2019 European soft drink launches featured a sugar-related claim. Interestingly, more than half of the new products launched in the energy drink and sport beverages segment bear a claim relating to sugar reduction in categories where the traditional core function has been around boosting energy.

The need for lower sugar products is partly influenced by shifting consumer behavior as awareness of sugar addiction and making healthy living choices increases. It is also driven by the influence of policy, such as the introduction of sugar taxes in several markets.

Jerzy Baczewski, Brenntag F&N Technology Manager EMEA notes that sugar taxes, such as the one introduced to the UK in 2018, created a huge pipeline of reformulations. “People really like the taste of sugar and the sugar taxes present a major challenge.

It all means that product developers can expect a wave of reformulation projects going forward. Stéphanie Pretesacque, Technology Director, Brenntag F&N EMEA stresses that it cannot be a case of one size fits all when it comes to sugar reduction. While sugar replacement solutions are well established nowadays, with various high intensity sweeteners available from both natural and synthetic sources, great formulation strategies are needed to obtain the best profile in the final product.

“Consumers are increasingly demanding around the authentic taste and clean label credentials of the products they are consuming, so you really have to adapt each formulation,” she notes.

Brenntag F&N has the ability to support customers in developing specific sugar-reduced formulations that work in their product. With a complete portfolio of nutritive and non-nutritive sweeteners, flavors and taste-masking agents as well as formulated blends, it is uniquely positioned to support customers in the reformulation or development of sugar-reduced products.

“Since we can combine different sweeteners and bulking agents, we can really help customers to achieve the best taste and flavor. That is the advantage of having both a global presence and local teams in every country,” Stéphanie adds.

Less alcohol, more creativity

As health consciousness increases and drink & drive policies become stricter, adult consumers are increasingly turning towards low or no alcohol drink alternatives. The beverage industry is now proposing products that are specifically designed for adults with less sugary tastes and sophisticated flavor profiles.

Options can include anything from health & wellness style refreshing flavors like elderflower or Mediterranean citrus, through to indulgent flavors such as salted caramel or cafe latte. For example, Innova Market Insights reports a 25 percent average annual growth in soft drink launches featuring an “infusion” claim globally (CAGR, 2015-2019).

This flavor trend is inspiring the use of more exotic flavors like mango, coconut, acai and kiwi, or even cocktails such as mojito and pina colada. At the same time there is a greater emphasis on premium tastes.

Thomas Fanzlau, Business Unit Manager Food Solutions DACH notes a rise in interest towards more exotic flavor combinations and thinking outside of the box. For example, low alcohol Radler beers (half beer, half sparkling lemonade) continue to trend upwards and are increasingly featuring more creative citrus fruit flavors rather than plain orange alone, with grapefruit, and lime growing in popularity.

There is creativity across the EMEA adult soft drinks space. “We have a lot of requests from customers to switch to more exotic flavors, including herbs and spices. Many of these experimental flavors are now coming into the mainstream and are very easily combined with more well-known flavors,” Thomas notes.

He points to the success of a “Strawberry Pepper” flavored water brand in Austria as an example of developing new flavors with an extra surprise kick. Other trending flavors in EMEA right now include hemp, which is trending in NPD, albeit without the presence of active cannabidiol (CBD) compounds. Innova Market Insights highlights jasmine (+84 percent), hibiscus (+45 percent), and rose (+35 percent), as just some of the other fast-growing botanical for health and flavor globally, when looking at 2015-2019 growth in new product launches.

Jerzy Baczewski points to the opening up of a wide variety of different alcohol-related flavors for the non-alcoholic beverages segment as a key trend. While people may have reduced the amount of alcohol they are consuming, they will still be looking for that memorable pina colada, mojito or champagne taste. “There are a lot of mocktails out there and strong creativity. For example, we’ve seen champagne flavored energy drinks and the creation of alcohol-free gins,” he notes.

drink

The right partner for the beverage industry

What’s clear from across European beverage segments is that this is a golden age for product development. But the rise of adult soft drinks presents many formulation challenges too, since desired flavor profiles vary so much across markets. That’s why it’s so important to have a product development partner in place during the formulation process, with a keen eye for market insights and trends.

Brenntag F&N goes far further than being a distributor for single ingredients. With 29 Food Application & Development Centers throughout the world, and 13 of them across the EMEA region alone, the company works with customers to find the right solutions for their local market. The Brenntag F&N teams help to create the perfect basis for their customers. By adding various functional ingredients selected on the specific customer needs, they will achieve an ideal basis to ultimately deliver an on trend RTD product to market.

“We are much more than a distributor,” notes Markus. “We offer our full capabilities and capacity for our customers to find the right solutions for their market, with our local F&N specialists supporting their application and product development work. We have the whole basis, standards and starting point in place for all beverage formulations, and we can use them as an additional R&D part at the customer level. With our tailor-made pre-mixes, we try to support our customers in the best possible way in order to achieve an easy manufacturing and implementation process,” he concludes.

Get in touch.

Reach out to the Brenntag F&N EMEA development teams today to discuss how they can support you in your next beverage project. The team is interested in creating the new generation of beverages with you.

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The second part of this two-part series will go into more detail regarding fortification and the targeting of platforms, including immune health.

Brenntag Food & Nutrition signs agreement with Agrosingularity for the distribution of sustainable ingredients in Spain and Portugal

  • 27/30/2020
  • 2 min

Brenntag Food & Nutrition and Agrosingularity have signed an agreement for the exclusive distribution of sustainable ingredients in the Iberian Peninsula. Headquartered in Murcia (Spain), Agrosingularity is the first local ingredients manufacturer who transforms fresh unvalued fruits and vegetables, that otherwise would have ended as food loss, in functional powder ingredients for the food industry.

“The agreement with Brenntag Food & Nutrition represents a milestone in the food market, where we are committed to introduce the idea that there are other ways to feed ourselves, by supporting the circular economy and the use of sustainable and natural origin ingredients for the production of foodstuffs” says Agrosingularity’s CEO Juan Francisco Abad, and adds “ We are happy to partner with Brenntag Food & Nutrition, a company that clearly shares our bet on a more inclusive future, where food from local sustainable sources will be key”

Núria Nieto, BU Manager Food & Nutrition Brenntag Iberia confirms: „Brenntag Food & Nutrition is committed both to the use of natural products and to innovation. We are proud to partner with Agrosingularity and support them in their continuous search of the highest quality products based in sustainability. This new product range will allow us to offer a wide range of innovative solutions contributing to the brand’s clean label that we are sure will be welcomed by our customers.”

Agrosingularity’s product portfolio includes natural ingredients which offer technical features as antioxidants, colorants and texturizers, extracted from unvalued fruits and vegetables, thus contributing to the 100% sustainable production of the primary sector.

About Brenntag Food & Nutrition:

Brenntag Food & Nutrition, part of the Brenntag Group, is a leading provider of food ingredients to the marketplaces around the globe. We built a reputation of partnering with the best suppliers of ingredients and additives and deliver right to our customers’ needs and requirements. With more than 900 dedicated employees, a presence in 77 countries and 29 application and development centers, Brenntag Food & Nutrition provides technical expertise, tailor-made formulation and application solutions, a broad portfolio of specialty and commodity ingredients and profound industry know-how in the segments meat, poultry & fish processing, bakery & bread, dairy & ice cream, beverages, chocolate & confectionary, convenience food and fruit & vegetable processing. Brenntag Food & Nutrition makes its business partners “Sense the difference”.

About Agrosingularity

Agrosingularity is an environmental impact company with a negative CO2 activity, focused on the valorisation of fresh products and by-products for their conversion into first class raw materials and ingredients powder base for the food industry. Its production model is based on local production HUBs, providing value from the origin, mitigating the CO2 footprint. More info at: https://www.agrosingularity.com/en/

Brenntag Food & Nutrition announces distribution agreement with Axiom Foods, Inc.

  • 27/00/2020
  • 2 min

The Brenntag Food & Nutrition business unit in North America, part of the Brenntag Group, announces a new collaboration with Axiom Foods for the distribution of plant proteins in the United States and Canada. Axiom Foods is committed to providing clean label, dietary inclusive ingredients for the food, beverage, nutraceutical and specialty foods industries. The comprehensive ingredient line includes hemp, pea, pumpkin, rice and sacha inchi proteins, oat and rice dairy-replacement powders, and Axiom’s newly launched texturized pea proteins. These products include:

  • Aven-O-Lait®
  • Cannatein® Plus 68%
  • Cucurbotein® 59% and 65%
  • Incatein™ 60%
  • Oryzatein® Original 80%, Silk 80%, Ultra 80%, Silk 90%, and SG-BN 75%
  • Oryz-O-Lait™
  • Veg-O-Tein™ HP 80%, MA 80%, N 80%, P 80%, and P 85%
  • Veg-O-Tein™ TX 75%, 80%

"We are pleased to announce our new collaboration with Axiom Foods. Axiom's product line is an exciting addition to our product portfolio as it helps meet the growing demand for meat and dairy alternatives," said Larry Davis, Vice President Brenntag Food & Nutrition North America. "We continue our service excellence commitment to customers by strategically expanding our product lines to satisfy current and future trends. Our customers will greatly benefit from the combination of Axiom’s plant-based proteins and our dedicated sales and technical teams. We look forward to assisting and supporting innovative product development.”

The ingredients can be used as plant proteins for sports nutrition, beverages and meat replacement or blended extender, as well as plant-based dairy alternatives. Some benefits include an increased juiciness, increased protein levels, decrease in costs, a smooth mouthfeel, and a clean, allergen friendly label.

“Our plant-based ingredient innovation and quality control teams are excited to work with Brenntag Food & Nutrition almost worldwide, now that these key markets are on board,” shared David Janow, CEO and Founder of Axiom Foods. “With new, highly functional Oryzatein® Rice Proteins just entering the pipeline along with other unique vegan dairy substitutes, combined with Brenntag’s food and beverage science support, the solutions for manufacturers are infinite."

About Axiom Foods, Inc.

On the cutting edge of technology, Axiom Foods is involved in clinical trials, education and affecting change in the global food supply. Founded in 2005 by David Janow, Axiom brings compassion and sustainability to the food business by showing that animals are no longer necessary to build muscle. Being at the forefront of peas and rice becoming the new meat, as CNBC can attest, Axiom Foods is dedicated to maximizing the potential of brown rice as the ultimate food product ingredient. Starting with their flagship, patented Oryzatein®, the first and only brown rice protein of its kind, Axiom continues to expand the possibilities of sustainable, worldwide nutrition. Axiom meets international standards, whether consumers want certified gluten-free, vegan, kosher or non-GMO foods.

Visit Axiom Foods, Inc.

Get your samples or more information on Axiom’s product line.

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

Enzymes are catalysts for change

  • 14/00/2020
  • 3 min

Minimal labeling is one of the biggest trends in the food sector, with consumer interest in “all natural” products running at an all-time high. It’s all about addressing the consumer desire for simpler, easier to understand, back-to-basics propositions.

Enzymes can play a role when it comes to simplifying product lists. When they are used as processing aids, they are not required to appear on the label, because they are not functional anymore in the final food and are often deactivated during the process, e.g. baking enzymes being denatured by the baking heat. In some cases, however, like in cheeses for example, they do appear on the label as they are used as functional ingredients rather than as processing aids.

When used as an alternative to emulsifiers like monoglycerides, DATEM and SSL in baked goods, they do appear as simply ‘enzyme’ rather than DATEM or SSL which are chemical sounding names to many consumers.

In most cases substituting these emulsifiers with alternative enzymatic solutions results in cost saving as well. “Enzymes are driving bakery product development, where the trend is towards using enzymes for emulsifier free formulations, for both cost and more positive consumer perception reasons. DATEM and SSL are typically used in yeast raised bakery goods due to their dough strengthening effect. Monoglycerides are used as a crumb texturing agent. But enzymes can extend shelf-life and mimic these chemical emulsifiers,” says Beeta Little, Technical Development Manager at Brenntag Food & Nutrition (F&N) in North America.

It is this shelf-life extension advantage that is also helping to spur development, where concerns around food waste can be addressed. It has been estimated by the UN that if food waste were a country, it would be the third largest greenhouse emissions contributor in the world. The bread sector is part of this too. In fact in 2016, almost one-third of bread produced in the US was wasted. Of the bread that makes it to the US markets each year, 68% is consumed, while 20% is wasted in the kitchen and 12% is wasted in the store. It means that in 2016 a shocking 2,682 million kilograms of bread was simply thrown away in the US alone.

“Even though bread is one of the highest consumed products percentage wise, there is still a lot waste because it gets stale or moldy. Even the stores have to throw out a lot of inhouse products,” notes Beeta. “Staling is the number one reason for throwing bread away. Enzymes can play a role in countering staling and thereby help to reduce bread waste,” she adds.

Development within the anti-staling enzyme space is ongoing. For example, Brenntag F&N North America partner AB Enzymes now offers VERON MAXIMA, a third generation maltogenic amylase with no dosing limitations that can provide extended shelf-life, softness, and resilience to the bread. The use of this innovative enzyme can deliver a shelf-life of more than 2 weeks. It should, however, be seen as part of a holistic solution, where a clean label anti-microbial would also be required for preservation against molding.

Another key innovation from the AB Enzymes portfolio is VERON GMS+, which is being offered as an alpha amylase to fully or partially substitute SSL or monoglycerides and ensure predictable prices and cost savings. VERON GMS+ is used for the treatment of flour and can be added to bread improvers, which are used in the manufacturing of yeast-raised baked goods. The product significantly improves the crumb softness, in addition to providing a homogeneous, and fine crumb structure. Depending on the recipe and application, 25-40% of emulsifier costs can be saved when using this enzyme. Other solutions being highlighted for the bakery space include VERON HYPERBAKEST, a lipase enzyme which can be used as an alternative to DATEM at an exchange ratio of 0.6-0.7g for 100g DATEM.

But enzymes innovation goes far beyond bakery. Brenntag F&N in North America now offers fruit and wine enzymes under its umbrella too. Through their AB Enzymes partnership, the company is also clearly positioned to address the protein and grain industries as well.

“There is a strong future for development within this space, with so much potential out there,“ says Beeta. For example, AB Enzymes holds the patent for the use of transglutaminase in bakery applications. This unique enzyme has the ability to improve dough quality through gluten protein crosslinking. Transglutaminase’s ability to improve dough rheology makes it perfect for frozen doughs in particular. Soft doughs can benefit from transglutaminases as it improves shape control and viscosity.

Get in touch

New opportunities are emerging for enzymes which can truly function as catalysts for change in the food & beverage arena. Get in touch with the Brenntag F&N application team in North America today to see what enzymes can do to help overcome your next product development challenge.

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Natural appeal: How cleaner formulations are shaping the NPD agenda

  • 05/00/2020
  • 5 min

Today’s consumer wants to know exactly what’s in the food and beverages they are buying. They want to see fewer food ingredients on the label. What’s there should be naturally derived, renewable, and produced in a sustainable way.

This all means that manufacturers are under increasing pressure to ensure that the ingredients they use in their products can be easily recognized and understood, and that the processes involved in creating them are as simple as possible. It’s all about minimizing the length of ingredient lists and avoiding additives with chemically sounding, hard to pronounce names. Often it is a matter of going back to the kitchen cupboard and reverting to ingredients that consumers understand and love.

“Consumers want shorter ingredient lists and more recognizable ingredients. They want products that are minimally processed, more natural, and cleaner,” says Trevor Nichols, Food Application Scientist at Brenntag Food & Nutrition North America. “Artificial preservatives are definitely being pushed out and there is a trend towards using naturally sourced alternatives. It is about finding functional ingredients that can fulfill that clean label identity, and be accepted by the consumer,” he adds.

This market background is leading to strong new product development in the clean label space. Innova Market Insights global data shows a steady +5.7% CAGR in new products featuring clean label positionings (no additives/preservatives, natural, organic, non-GMO), from 2014 to 2019. Growth was particularly strong from 2018 to 2019: +8%.

Trending clean label solutions

Ingredients that support the clean label concept are those with no artificial components, freshness, reliable origin, or those that are minimally processed (e.g. functional native stabilizers vs. modified stabilizers).

They include naturally derived preservatives to replace ingredients such as sodium benzoate or potassium sorbate. For example, cultured dextrin and niacin can be used for the natural preservation of foods, vinegar-based solutions offer antimicrobial properties, while rosemary and chamomile extracts can help protect against oxidation, and maintain quality.

Other clean label ingredients include plant-based naturally sourced colors and coloring foods that serve as alternatives to artificial color additives (e.g. Red 40) or non-vegan options (the insect-based coloring carmine).

Enzymes can generally also be considered as clean label, since they can often avoid labeling requirements when functioning as processing aids with emulsifier replacement potential.

A wealth of applications

The clean label trend is no longer limited to specific applications either, with reformulation and new product development happening across the board.

Marly Sumayong, Senior Food Application Scientist at Brenntag Food & Nutrition (F&N) in North America, notes that while natural options have been important in dairy applications for 8-10 years, and in baby food for decades, it is now becoming prevalent across the food & beverage landscape too. “Lately, we have seen that the trend is going into other applications such as beverage, bakery, confectionery, prepared foods and snacks. In the past, people would still ask whether you wanted a natural or artificial color or flavor. Now naturalness is almost expected in new product requests,” she adds.

For Terry Wagner, Senior Product Development Scientist and Lab Manager at Brenntag F&N in North America, the higher margin beverage space is a particularly prolific front for clean label application work right now, with naturally derived colors thriving in holistic healthier product concepts. “We see a lot of work happening in beverages that meet the reduced and no sugar trend. There has definitely been a move towards incorporating clean label ingredients, through the use of naturally sourced colors, more label-friendly hydrocolloids, naturally derived preservatives, and more,” he notes.

The meat alternative market is another fertile ground for clean label application work. Until now, many of these products contained additives that arguably went against the clean ethos of their target consumer. Now there has been a strong push to reformulate these vegan meat alternatives, such as sausages, peperoni and burgers, through the use of texturized vegetable proteins like pea, soy, fava bean, and rice protein.

Up to the challenge?

But when opting for a full clean label reformulation, there are many technical challenges to take into consideration. These involve the question of how to maintain the same sensorial attributes of the original product, in terms of taste, texture, and shelf-life. At the same time, the solution will typically need to be application specific, with the process adjusted to maintain natural ingredient stability.

Marly highlights some of the challenges involved in shifting from artificial to naturally sourced colors, where pH and water activity must be considered, in addition to the shade of color you are looking for. “When working with artificial colors you can use one color in many different applications, but when it comes to natural colors you have to be application specific. This is because pH can impact color functionality by shifting color shade or causing precipitation,” she explains.

“Fortification with vitamins & minerals can interact with some pigments and cause color shifting or destabilize color emulsions. Other ingredients like flavors & essential oils may degrade color over time. Light exposure in a clear packaging type can impact some natural color shelf-life too,” she notes.

Innovative ingredient development & applications work is required to help achieve the optimum ingredient functionality, even in the most challenging clean label applications. Expectations must be managed at all times, however, because food safety can never be compromised.

But despite the application challenges, the rewards far outweigh the risks, since clean label is a good selling point for the customer. “In the past, cleaner label was nice to have, but now it is a must have for most brands. It is a transition from where natural is the premium and newer ingredient, to now being the effective mainstream,” Trevor notes.

An ingredient innovation boom

Clean label application development work is booming at Brenntag Food & Nutrition, as the company’s distribution portfolio expands.

Recent additions in North America include Chr.Hansen’s new extension of their FruitMax® line, Hansen Sweet Potato™, a natural vegan replacement for carmine. The color from carmine is non-artificial but the ingredient has gained a less favorable image as it is insect-based. Replacing it is a challenge, however.

“Carmine is a very important natural red color because of its vibrant hue, heat, pH and light stability. But the rise of the vegan movement means that having a vegan bright red alternative to carmine is crucial,” notes Marly. Chr. Hansen’s new solution closes this clean label gap and is even suitable to demanding high pH bakery applications.

Pectin is another ingredient that holds both a clean label and plant-based advantage, with applications expanding far beyond the fruit preps and yogurt space. For example, the North America Brenntag Food & Nutrition team is partnering with strategic pectin supplier Silvateam on replacing animal-based gelatin with specific solutions in gummies. “Switching away from animal-based gelatin is a technical challenge, as gelatin chews differently than other ingredients. But we are working on some new options that close that gap and deliver a vegetarian, clean label product that is similar to gelatin-based gummies,” says Terry.

A fertile ground for application innovation

A further area of development within his application center relates to high fructose corn syrup replacement in bar applications. The application center Terry is working in is using oligofructose, a liquid version of the prebiotic FOS (fructooligosaccharides), to achieve a viscosity that is very similar to corn syrup in a one to one replacement. “We are using oligofructose in various applications, including as a sweet binder in a vegan granola bar. Here it is about more than just replacing high fructose corn syrup; you are replacing it with something that brings a beneficial claim to your product,” he notes.

Clean label demand is being boosted by growing consumer calls for simpler, healthier products. When strategically using ingredients that have an additional halo such as plant-based or digestive health, there are numerous opportunities to create future on trend healthy foods, just waiting to be explored.

Get in touch

Brenntag Food & Nutrition application work in North America is helping to drive the agenda for on trend new product concepts in the food & beverage arena.

Contact our team today to see how our broad ingredients portfolio and highly experienced applications specialist can help you to clean up your labels, without to sacrifice on aesthetics, organoleptic properties or functionality.

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Concepts in clean label: A wealth of applications development

  • 11/00/2020
  • 3 min

The global market for clean label products has truly kicked into gear with reformulation taking place across the board. The growing demand is being driven by rising customer awareness in naturally functional food ingredients, which means clean label, no or fewer additives, and better-for-you products. At the same time, free from, nutritional, sustainable and value-added ingredients are growing in popularity, with new opportunities opening up for naturally derived colors, and renewably harvested plant-sourced vanillin flavors.

But clean label reformulation requires careful consideration. This is why applications work at distribution partners such as Brenntag Food & Nutrition (F&N) is so valuable. Their team aims to showcase the work of their suppliers in trending product categories with innovative and intriguing concepts that include reduced or no sugar and gluten-free baked goods.

Red Velvet Pancake

A red velvet pancake

For example, Brenntag F&N’s application team in North America has developed a pancake mix that offers all the great taste and fluffy texture you can expect from pancakes, while delivering an added protein and fiber punch. The concept allows product developers to transform their pancake breakfast into a nutritionally enhanced and filling breakfast meal, while delivering that characteristic red velvet shade, without the use of synthetic colors.

“The pancake mix is all about meeting the growing trend for increasing protein intake, which has truly gone mainstream, in a clean label way. The naturally derived color (beet juice powder) is a red velvet to highlight the role for red color in bakery. We used vanillin in that one as the flavoring to round off the taste of the pancake,” says Marly Sumayong, Senior Food Application Scientist at Brenntag F&N North America.

Rainbow Rusk

Naturally coloured rusk

Another great concept is Rainbow Rusk, a twice-baked bread that incorporates vegetable and/or fruit powders derived from vegetable byproducts. These tasty and versatile rusks pair well with soups, cheese, or jam, as a snack or appetizer. “We use apple powder, carrot powder and spinach powder, which are byproducts from the juice manufacturing process. We make it into a rusk whereby people can enjoy it with jam, salad or croutons. That’s how we utilize our ingredients to go with the mega trend around sustainability,” Marly notes.

Borregaards Natural Vanillin

Concepts with naturally derived vanillin

Last but not least, Brenntag's F&N North America team has developed a recognizable caramel style brown sugar butter sauce using Borregaard's vanillin made from natural (wood) ingredients. The flavor used is EuroVanillin Gran a WONF (with other natural flavor) product with a profile resemblance to vanilla extract, at a much lower cost. A multitude of grades is available, where each has a slightly different profile, and works well in diverse applications e.g. bakery, confectionery, dairy, and beverages. It provides consistency in taste, performance and cost, due to the fluctuation in available vanilla.

“The vanillin bean and extract market has historically been very volatile when it comes to price, and availability. Also, to provide consistency in formulations as extract market is not always standardized,” says Marly. “Following an ever-broadening demand for cleaner ingredients there will be increased demand for a renewably sourced plant-based vanillin to replace petroleum-based synthetic vanilla flavors,” she adds.

Allentown Application Center

Wealth of opportunities for clean label new product development

As the solutions portfolio expands, the Brenntag FN applications team in North America will be able to try out a whole host of new solutions. A new feather in the portfolio cap is Chr. Hansen’s new vegetable variety – the Hansen Sweet Potato™ Ipomoea batatas. This uses traditional breeding methods to create a long-sought after vibrant, naturally derived red alternative to carmine. The potato serves as the basis for Chr. Hansen’s recently launched FruitMax® line extension of bright red solutions that solve some of the biggest challenges of previously available natural red colors. This color is suitable in beverages, bakery and fillings where heat stability is required. The ingredient can be simply labeled as “vegetable juice (color).”

“Hansen Sweet Potato™” is stable at a relatively higher pH compared to other anthocyanins,” notes Marly. “This is very important as getting a stable red color is always a challenge in bakery applications, where the pH is around 5-7. Most anthocyanin-based red colors turn blue or purple in that pH range. Chr. Hansen has overcome this issue by creating a red color that stays redder at a higher pH than other anthocyanins,” she explains. When working with synthetic colors you can use one color in many different applications, but when it comes to natural colors you have to be application specific. “That’s why it’s great that the color availability from Chr. Hansen is so vast. There are specific color types and sources, depending on the application, including blue,” she notes. For example, spirulina extract can serve as a great product for brilliant blues and green hues, in certain applications where regulation permits.

Strong ingredient innovation and thorough application work is opening up a whole new wealth of opportunities for clean label new product development and reformulation.

Get in touch

Contact the Brenntag F&N team in North America today to discover what our application knowledge in clean label ingredients, including natural derived colors, and vanillin produced from a natural source, can mean for your next product development project.

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Brenntag Food & Nutrition and MANE announce exclusive distribution agreement for Spain, Portugal and Switzerland

  • 13/00/2020
  • 2 min

Brenntag Food & Nutrition announces a new and exclusive agreement with MANE for the distribution of its flavour and taste solutions in Spain, Portugal and Switzerland. Since February 2020 in Switzerland and March 2020 in Spain and Portugal, MANE’s flavours and taste solutions are distributed exclusively by Brenntag Food & Nutrition. This new agreement is a great next step and reinforces the collaboration between both companies, which are already working together in Germany, Italy and the Nordics.

“We look forward to extending our good working relationship now also introducing MANE’s products to the food markets in Spain, Portugal and Switzerland. Our customers will benefit greatly from our combined technical expertise and our ability to assist with innovation and product development. This extended partnership with Mane will enable us to grow the business in the Baking, Dairy, Convenience and Savory sectors quickly thanks to Mane’s long flavor expertise and application laboratory resources assisted by our local technical teams,“ states Frank Haven, Vice President Brenntag Food & Nutrition EMEA.

“This new partnership will enable MANE to extend its presence to nearly full market coverage as well as seeing a number of new customers being serviced efficiently by the dedicated Brenntag teams. Joining forces this way promises to become a successful path for the benefit of both partners as well as their customers” said Thomas Schmitt Vice President Flavors MANE EMEA.

About Brenntag Food & Nutrition:

Brenntag Food & Nutrition, part of the Brenntag Group, is a leading provider of food ingredients to the marketplaces around the globe. We built a reputation of partnering with the best suppliers of ingredients and additives and deliver right to our customers’ needs and requirements. With more than 900 dedicated employees, a presence in 77 countries and 29 application and development centers, Brenntag Food & Nutrition provides technical expertise, tailor-made formulation and application solutions, a broad portfolio of specialty and commodity ingredients and profound industry know-how in the segments meat, poultry & fish processing, bakery & bread, dairy & ice cream, beverages, chocolate & confectionary, convenience food and fruit & vegetable processing. Brenntag Food & Nutrition makes its business partners “Sense the difference”.

About MANE:

With products sold in more than 60 countries worldwide, MANE is a leading fragrance and flavour house, run and owned by the MANE family since 1871. The company has a global presence covering more than 25 manufacturing sites and 47 R&D centres worldwide and employing over 6,000 people. MANE has built its growth and reputation on technological innovation, particularly in the areas of natural extraction, encapsulation and flavouring solutions for complex formulations.

For more information, please visit www.mane.com.

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

Brenntag Food & Nutrition is the exclusive distributor of Sensus’ Frutafit® inulin and Frutalose® oligofructose product lines in South Africa

  • 17/00/2019
  • 3 min

The Brenntag Food & Nutrition business unit in South Africa, part of the Brenntag Group, announces its exclusive agreement with Sensus for the distribution of its Frutafit® inulin and Frutalose® oligofructose product lines in South Africa.

Frutafit® inulin and Frutalose® oligofructose are natural soluble dietary fibers sourced from chicory roots. They can be used as sugar and fat replacer with positive impact on taste and texture across a variety of food and beverage applications. These ingredients have significant, scientifically proven health benefits.

Michiel Pronk, Sales Manager at Sensus, comments: “Brenntag Food & Nutrition’s strong foothold in the South African food market and their expertise allow for an excellent opportunity to create unique healthy food recipes with Sensus Frutafit® inulin and Frutalose® oligofructose. Through this partnership, we provide customers with market know-how and tailor-made support on product, application, nutritional aspects, legislation and claims. Together with Brenntag we will inspire our customers with our chicory root fiber products.”

Graham Hiam, Business Manager at Brenntag Food & Nutrition South Africa, says: “Brenntag Food & Nutrition is at our customers service in the universe of food. We are always looking for innovative ingredients to create tailor-made applications as well as new product developments in collaboration with our customers. With a continued focus on healthier, tastier and higher quality food products, we are looking forward to working with the Sensus’ product portfolio.”

About Brenntag Food & Nutrition:

Brenntag Food & Nutrition, part of the Brenntag Group, is a leading provider of food ingredients to the marketplaces around the globe. We built a reputation of partnering with the best suppliers of ingredients and additives and deliver right to our customers’ needs and requirements. With more than 750 dedicated employees, a presence in 76 countries and 28 application and development centers, Brenntag Food & Nutrition provides technical expertise, tailor-made formulation and application solutions, a broad portfolio of specialty and commodity ingredients and profound industry know-how in the segments meat, poultry & fish processing, bakery & bread, dairy & ice cream, beverages, chocolate & confectionary, convenience food and fruit & vegetable processing. Brenntag Food & Nutrition makes its business partners “Sense the difference”.

About Sensus:

Sensus is a leading supplier of chicory root fiber, also known as inulin. Besides being a manufacturer of high-quality food ingredients, we are also a dedicated and inspired team of food specialists. We work closely with our customers and business partners, providing effective support in developing and marketing the foods of today and tomorrow and these healthier food products will be even more successful if they taste great. We are inspired by inulin and this inspiration is our drive to create great tasting healthier products.

For more information, please visit www.inspiredbyinulin.com

Press contact Food & Nutrition

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

Brenntag Food & Nutrition announces new collaboration with BI Nutraceuticals in the Canadian market

  • 24/00/2019
  • 2 min

The Brenntag Food & Nutrition business unit of Brenntag Canada Inc., part of the Brenntag Group, the global market leader in chemical distribution, announces a new distribution agreement with BI Nutraceuticals, Inc., in the Canadian market as of March 1, 2019.

BI is a global full-service manufacturer and supplier of plant-based ingredients in Rancho Dominguez, California. BI manufactures botanical, nutritional, and organic ingredients for the dietary supplement, food and beverage, personal care, and pet care industries.

“Brenntag Food & Nutrition is thrilled about our new exclusive relationship in Canada,” said Eric Laramée, Industry Manager for Brenntag Food & Nutrition Canada. “BI has an extensive product line which perfectly complements our existing portfolio. Our Canadian customers will now have access to a sustainable source of botanicals and innovative plant-based fibers and proteins because of BI’s leading position in the GMO-free, natural, and organic ingredients market. This combined with Brenntag’s ability to provide market intelligence and solutions will make our customers ‘Sense the difference.’”

With over 40 years of industry experience, BI’s portfolio includes powders, extracts, proteins, fibers, and vitamin mineral premixes. In addition to their years of experience, they recently completed their ISO/IEC 17025:2017 certification which indicates technical proficiency and ability of a laboratory to generate accurate and consistent data.

“Brenntag has long been recognized for supporting top quality suppliers in the Canadian marketplace,” said Randy Kreienbrink, BI’s Vice President of Marketing. “Their specialized sales and marketing team provides strong technical support and extensive market knowledge to major markets including food and beverage, health and wellness, and personal care. BI’s collaboration will now allow Brenntag to widen its portfolio for healthier, natural, and on-trend ingredients. BI looks forward to a strong and successful relationship with Brenntag.”

About Brenntag Food & Nutrition:

Brenntag Food & Nutrition, part of the Brenntag Group, is a leading provider of food ingredients to the market places around the globe. We built a reputation of partnering with the best suppliers of ingredients and additives and deliver right to our customers’ needs and requirements. With more than 750 dedicated employees, a presence in 73 countries and 28 application and development centers, Brenntag Food & Nutrition provides technical expertise, tailor-made formulation and application solutions, a broad portfolio of specialty and commodity ingredients and profound industry know-how in the segments meat, poultry & fish processing, bakery & bread, dairy & ice cream, beverages, chocolate & confectionary, convenience food and fruit & vegetable processing. Brenntag Food & Nutrition makes its business partners “Sense the difference”.

About BI:

Celebrating 40 years of business, BI is a global full-service supplier of dietary supplement and functional food ingredients including whole herb powders and teas, standardized and ratio extracts, custom blends, vitamins, minerals, drum to hopper custom blends, granular ingredients and other specialty processes including time released and encapsulated ingredients. BI offers more than 200 ingredients that have been determined as safe for use in foods and beverages by the FDA or FEMA, the Flavors and Extracts Manufacturers Association. In 2002, BI pioneered a steam sterilization process, known as Protexx HP® Green Steam™, which is the industry’s only species-specific, organic sterilization method. All BI ingredients undergo stringent quality analysis that includes heavy metal, pesticide and irradiation testing. All herbal powder ingredients are also tested under the company’s Identilok® species identification process. The company has also developed a proprietary process, UltraHD®, which creates high-density herbal powders allowing for superior flow and less dusting during the manufacturing process.

For more information, visit www.binutraceuticals.com.

Press contact Food & Nutrition

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

Press contact North America

Talitha Poore Brenntag North America

+1 (610) 916-3825

Brenntag Food & Nutrition presentation at Vitafoods Europe 2019: Show cases on market mega trends and application development know-how

  • 05/00/2019
  • 2 min

Health and wellness continue to drive growth in the global food and beverage industry, leading to an increasing demand for well-being products. The role of functional ingredients as well as new technologies cannot be underestimated, as they provide formulators with numerous opportunities for more diverse product offerings and formulation flexibility.

At Brenntag Food & Nutrition we understand the importance of science and innovation, as well as passion for learning and knowledge exchange. We believe the role of the food industry – and that of Brenntag Food & Nutrition – is to bring healthier, safer, more sustainable products, with optimal taste for enjoyment as well as nutritious benefits, to consumers around the world.

At Vitafoods 2019, Brenntag Food & Nutrition will showcase their new range of recipes and food formulations. Demo sets and new recipes such as collagen shots with Aloe Vera and inulin, protein enriched flapjacks based on oat and new Crema Fredda recipes will be presented at the booth.

Frank Haven, Vice President Brenntag Food & Nutrition EMEA, says: “Brenntag Food & Nutrition are looking forward to sharing our ideas, our passion and our expertise on products, trends and formulation development with Vitafoods delegates, as the event offers a prime platform to discuss innovative approaches to health and nutrition.”

The Brenntag food technologists possess a wealth of knowledge to address all the key global foods trends: mineral fortification, flavours and textures, calorie control, vegetarian to vegan, sugar reduction, salt (sodium) reduction, clean label, and look for innovative and efficient approaches to formulate products that appeal to all senses. Whether formulating for bakery, beverages, deserts, dairy, confectionery, sports nutrition, or convenience food, the team takes an individual approach to each formulation challenge and select the best solution for the specific product and process, noting market specific legislation and technical factors.

Meet the Brenntag Food & Nutrition team at stand F150.

About Brenntag Food & Nutrition:

Brenntag Food & Nutrition, part of the Brenntag Group, is a leading provider of food ingredients to the market places around the globe. We built a reputation of partnering with the best suppliers of ingredients and additives and deliver right to our customers’ needs and requirements. With more than 750 dedicated employees, a presence in 73 countries and 28 application and development centers, Brenntag Food & Nutrition provides technical expertise, tailor-made formulation and application solutions, a broad portfolio of specialty and commodity ingredients and profound industry know-how in the segments meat, poultry & fish processing, bakery & bread, dairy & ice cream, beverages, chocolate & confectionary, convenience food and fruit & vegetable processing. Brenntag Food & Nutrition makes its business partners “Sense the difference”.

Press Contact Food & Nutrition

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

The Brenntag Food & Nutrition business unit in North America expands relationship with Chr. Hansen, Inc. in the United States

  • 21/00/2019
  • 2 min

The Brenntag Food & Nutrition business unit in North America, part of the Brenntag Group, announces an expanded product portfolio with Chr. Hansen for the exclusive distribution of natural colors into the pet food market.

Chr. Hansen is meeting the changing market trends and using their 140 years of knowledge and innovation to offer natural pet food alternatives. Chr. Hansen recently announced a new natural color line for the pet food market. This line consists of 28 naturally sourced colors for use in cat and dog food applications such as dry, semi-moist, and treats. The extensive range provides the most common shades for pet food – yellow, orange, red, and brown.

“Our continued collaboration with Chr. Hansen demonstrates Brenntag’s commitment to providing innovative solutions and value to our customers. Chr. Hansen’s new line will meet consumers’ growing demand for natural colors and ingredients for their pet’s food,” stated Larry Davis, Vice President Brenntag Food & Nutrition North America.

“We are pleased to work alongside Brenntag in the United States. They continue to bring a lot of knowledge and passion about natural colors, and together we can support our joint customers with conversion from artificial colors to natural within multiple pet food applications. With our products and know-how, we help our customers achieve solutions that are right for their brand,” explains Rikke Sakstrup Frandsen, Pet Foods Industry Business Manager, Chr. Hansen.

About Brenntag Food & Nutrition:

The Food & Nutrition business unit of Brenntag, part of the Brenntag Group, is a leading provider of food ingredients to the marketplaces around the globe. We built a reputation of partnering with the best suppliers of ingredients and additives and deliver right to our customers’ needs and requirements. With more than 750 dedicated employees, a presence in 76 countries and 28 application and development centers, Brenntag’s Food & Nutrition unit provides technical expertise, tailor-made formulation and application solutions, a broad portfolio of specialty and commodity ingredients and profound industry know-how in the segments meat, poultry & fish processing, bakery & bread, dairy & ice cream, beverages, chocolate & confectionary, convenience food and fruit & vegetable processing. Brenntag’s Food & Nutrition unit makes its business partners “Sense the difference.”

About Chr. Hansen:

Chr. Hansen Natural Colors is the only provider of natural colors that combines 140 years of unique application and regulatory expertise with a strong global presence and the widest natural color portfolio in the industry. We are experts at helping companies convert to and utilize natural colors. All our raw ingredients are specifically sourced from nature to offer bright and consistent solutions. Together with sister bioscience company Chr. Hansen, we are part of Chr. Hansen Holding with more than 3,000 employees in 30 countries. Chr. Hansen was founded in 1874 and is listed on Nasdaq Copenhagen.

For more information on Chr. Hansen, please visit https://www.chr-hansen.com/en

Press contact Food & Nutrition

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

Press contact North America

Talitha Poore Brenntag North America

+1 (610) 916-3825

Brenntag Food & Nutrition inaugurates new Food Application & Development Center in Guatemala

  • 04/00/2020
  • 3 min

Brenntag Food & Nutrition has officially opened its new Food Application & Development Center in Guatemala City. The new facility is the fourth Food Application & Development Center for Latin America and will support the Food & Nutrition teams particularly in Central America but also in the rest of Latin America in the Beverage, Dairy, Confectionery and Bakery segment.

“We are very glad about this new addition to our regional network of Food Application & Development Centers. With this new facility our dedicated Food & Nutrition employees in Central America are equipped to create innovative formulations for our customers and we are looking forward to presenting our capabilities and know-how to the market. This addition is the logic step in further expanding our reach and network in Latin America,” states Tomás Navarro, Vice President Brenntag Food & Nutrition LATAM.

The Food Application & Development Center is equipped with specialized devices to find the right ingredients and support the customers in finding solutions for their challenges. It is a step change for Brenntag Food & Nutrition in Central America as it allows the team to propose new alternative concepts, participate in customer’s innovation projects and develop new business. The new facility will handle projects across borders – especially with the proximity to Mexico it offers very interesting perspectives.

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

Brenntag Food & Nutrition announced as exclusive distribution partner for Cargill Salt in Europe

  • 17/00/2020
  • 3 min

Cargill has appointed Brenntag Food & Nutrition as the exclusive distribution partner for its salt offering in Europe. While the company already distributes a broad range of Cargill products in Europe, including salt, the expansion of the partnership broadens Brenntag’s offerings to include specialty salt products like Microsized™ Extra Fine Salt, Premier™ Flake Salts, Cargill™ Sea Salts, Potassium Pro™ Potassium Chloride Products and the unique Alberger™ Flake Salts.

Frank Haven, Vice President Brenntag Food & Nutrition EMEA explains: “Cargill is the only Food company producing food grade salt and offering a unique solution for salt reduction without the complexity of additional ingredients. We are delighted to be named Cargill’s exclusive distributor for their excellent salt offering. Brenntag Food & Nutrition is the ideal partner to support Cargill in increasing their footprint in the market even more. Our teams have the expertise and understand the market specific needs and challenges to create smart solutions that turn trends into marketable products and target specific consumer groups.”

“It is very common for our customers to have a presence on multiple continents. Cargill Salt needs an industry-leading distributor in Europe to provide expertise with salt ingredients, one-stop convenience, regulatory support, flexible lead times and minimum order quantities,” said Dana Craig, Cargill Strategic Market Director for Food Salt. “With Brenntag’s deep market knowledge in the region, together with its facilities and capabilities, we’re confident that Brenntag Food & Nutrition can deliver on our expectations, bringing added value to our customers.”

One of the key factors in meeting consumer demand is choice. With this partnership, Brenntag’s Food & Nutrition Application and Development centers have access to a broad range of exclusive specialty salts to develop customer specific formulations, working together to choose the right ingredients for product optimization and new product development.

About Brenntag Food & Nutrition:

Brenntag Food & Nutrition, part of the Brenntag Group, is a leading provider of food ingredients to the marketplaces around the globe. We built a reputation of partnering with the best suppliers of ingredients and additives and deliver right to our customers’ needs and requirements. With more than 900 dedicated employees, a presence in 77 countries and 29 application and development centers, Brenntag Food & Nutrition provides technical expertise, tailor-made formulation and application solutions, a broad portfolio of specialty and commodity ingredients and profound industry know-how in the segments meat, poultry & fish processing, bakery & bread, dairy & ice cream, beverages, chocolate & confectionary, convenience food and fruit & vegetable processing. Brenntag Food & Nutrition makes its business partners “Sense the difference”.

About Cargill

Cargill’s 160,000 employees across 70 countries work relentlessly to achieve our purpose of nourishing the world in a safe, responsible and sustainable way. Every day, we connect farmers with markets, customers with ingredients, and people and animals with the food they need to thrive. We combine 154 years of experience with new technologies and insights to serve as a trusted partner for food, agriculture, financial and industrial customers in more than 125 countries. Side-by-side, we are building a stronger, sustainable future for agriculture.

For more information, visitCargill.com and ourNews Center.

About Cargill Salt

Cargill is a trusted salt supplier to the food manufacturing and foodservice industries. Our salt portfolio includes core ingredient granulated salts, specialty flake salts, a full line of purified & gourmet sea salts, as well as our ingredient systems and sodium reduction products.

For more information, visitCargill Salt.

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

Brenntag Food & Nutrition – a new brand and organization

  • 07/00/2018
  • 2 min

Brenntag Food & Nutrition launched on November 8, 2018 with an official announcement at the Group’s headquarter in Essen by Steven Holland, Chief Executive Officer of Brenntag Group. On the same day, the brand was unveiled at the US industry event Supply Side West in Las Vegas.

Under the global Brenntag Food & Nutrition brand and the newly created slogan “Sense the difference”, all food and beverage specific capabilities in 73 countries, with over 750 dedicated employees and 28 food application and development centers will be drawn together in one coordinated business unit and management.

Brenntag Food & Nutrition is at home everywhere in the world with a strong local presence and infrastructure. Engrained in the local culture and business, it is perfectly positioned to cater for its clients at local level. Customers and suppliers expanding to new markets will also benefit from Brenntag Food & Nutrition understanding of market specific needs, challenges and developments. The 28 food application and development centers are at the business partners’ service in the universe of food: The technical teams create tailor-made food and nutrition formulations and deliver smart solutions that strike the right balance – from a product’s taste and texture to its appearance and shelf life. Brenntag’s dedicated and sales people are the preferred channel for suppliers and a trusted partner to customers, ready to boost existing business and open new opportunities. At the same time the Food & Nutrition organization will use the market leading distribution excellence and infrastructure of the Brenntag Group. It is also equally committed to Brenntag’s safety and sustainability promise, thereby fulfilling the industry’s ever-growing safety, quality and regulatory requirements.

Brenntag Food & Nutrition will have its own structure within the Brenntag organization. Tom Corcoran is leading the global business as Vice President Food & Nutrition Brenntag Group, overseeing global targets, strategy and marketing. Brenntag’s four regions are each covered by a Vice President: Frank Haven for Europe, Middle East and Africa (EMEA), Margaret Chua for Asia Pacific, Larry Davis for North America and Tomás Navarro for Latin America, who will be responsible for regional strategy and operations.

Brenntag Food & Nutrition is the perfect combination of specialized support for the Food & Nutrition market, distribution capabilities and Brenntag legacy, it is true value. We want our partners to sense that difference, to sense the difference we can make to their product and their business. Our biggest asset, however, is our team who shares a common passion for food & nutrition. We aspire to be a living network, sharing best practices, knowledge and insights and ultimately turning trends into marketable products for our partners.

Tom Corcoran
Vice President Food & Nutrition Brenntag Group

Brenntag has a significant Food & Nutrition business on a global scale with a good mix of ingredients, specialty chemicals and value added services. With our capabilities we are now at a tipping point where it made sense to join all respective forces to concentrate on Food & Nutrition, which is an important industry segment for Brenntag with attractive opportunities for growth. With the new set-up, we will be in a much better position to meet the expectations of our current and future business partners on both, local and global level.

Henri Nejade
CEO Brenntag Asia Pacific and Member of the Management Board

Press contact Food & Nutrition

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

Press contact Brenntag Group

Hubertus Spethmann Brenntag AG
Vice President Corporate Communications Brenntag Group
+49 201 6496 0

PureCircle and Brenntag Food & Nutrition enter into partnership to bring next generation stevia to Vietnam

  • 23/30/2020
  • 2 min

PureCircle, the world's leading producer and innovator of great-tasting stevia sweeteners for the global beverage and food industries, and Brenntag Food & Nutrition, a global leader in ingredients distribution, announce a new partnership in which Brenntag Vietnam will become PureCircle’s new distributor of great-tasting stevia leaf ingredients in Vietnam.

Using its strong presence in the Vietnam market, Brenntag Food & Nutrition will now offer PureCircle’s stevia leaf ingredients to food and beverage companies, enabling them to use naturally sourced, plant-based solutions to reduce sugar and artificial sweeteners in their products.

“For our dedicated Food & Nutrition team in Vietnam this partnership is an excellent opportunity to distribute high-quality stevia to our business partners. By taking this step, PureCircle and Brenntag Food & Nutrition meet the increasing demand of stevia in this growing market and complement one another with their service offering. We can prove that we are engrained in the local culture and can make use of our local network,” states Margaret Chua, Vice President Brenntag Food & Nutrition Asia Pacific.

PureCircle’s next generation stevia sweeteners offer a clean, sugar-like taste and are made from the stevia leaf. Through its innovative R&D on stevia, PureCircle vastly increased its capacity to supply non-GMO certified, next generation stevia leaf ingredients, like Reb M, at cost-effective prices.

“We are delighted to join forces with Brenntag Food & Nutrition to assist us in providing food and beverage companies with the highest quality stevia ingredients. Brenntag Food & Nutrition has a great reputation as industry leader in ingredient distribution. Our new business alliance combines strong capabilities of both partners to distribute our great-tasting stevia leaf ingredients in Vietnam. We can now offer customers high purity plant-based ingredients which appeal to consumers seeking to improve their health and wellness,” states Navneet Singh, Vice President and Head of Asia Pacific Region at PureCircle.

About Brenntag Food & Nutrition:

Brenntag Food & Nutrition, part of the Brenntag Group, is a leading provider of food ingredients to the marketplaces around the globe. We built a reputation of partnering with the best suppliers of ingredients and additives and deliver right to our customers’ needs and requirements. With more than 900 dedicated employees, a presence in 76 countries and 28 application and development centers, Brenntag Food & Nutrition provides technical expertise, tailor-made formulation and application solutions, a broad portfolio of specialty and commodity ingredients and profound industry know-how in the segments meat, poultry & fish processing, bakery & bread, dairy & ice cream, beverages, chocolate & confectionary, convenience food and fruit & vegetable processing. Brenntag Food & Nutrition makes its business partners “Sense the difference”.

About PureCircle:

  • PureCircle is the only company that combines advanced R&D with full vertical integration from farm to high quality, great-tasting innovative stevia sweeteners.
  • The Company collaborates with farmers who grow the stevia plants and with food and beverage companies, which seek to improve their low- and no-calorie formulations using a sweetener from plants.
  • PureCircle will continue to: lead in research, development and innovation; produce a growing supply of multiple varieties of stevia sweeteners with sugar-like taste, using all necessary and appropriate methods of production; and be a resource and innovation partner for food and beverage companies.
  • PureCircle stevia flavor modifiers work in synergy with sweeteners to improve the taste, mouthfeel and calorie profile, and enhance the cost effectiveness, of beverage and food products.
  • Founded in 2002, PureCircle is continually investing in breakthrough research and development and it currently has 200 stevia-related approved patents and 250 pending.
  • PureCircle has offices around the world with the global headquarters in Chicago, Illinois.
  • To meet growing demand for stevia sweeteners, PureCircle is rapidly ramping up its supply capability. It completed expansion of its Malaysian stevia extract facility in March 2017, increasing its capacity to rapidly supply the newer and great-tasting specialty stevia sweeteners and helping provide ever-increasing value to its customers.
  • PureCircle's shares are listed on the main market of the London Stock Exchange.
  • For more information, visit: www.purecircle.com

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

Standing together during the COVID-19 pandemic

  • 19/00/2020
  • 3 min

Dear Business Partners,

The world is facing an unprecedented pandemic which poses a historic challenge for each of us as well as the society as whole. By now, the impacts related to the corona virus affect no longer only our professional but also our private lives.

We know that this is a special situation, in which we are forced to adapt rapidly to new circumstances. And we can understand very well that the current situation causes uncertainty in some of you.

Brenntag’s first priority is the safety and well-being of employees, our business partners and all its stakeholders. To this end, Brenntag has instigated crisis management teams in all regions to lead the response to the developing and unpredictable situation.

Measures include but are not limited to all WHO and country specific guidelines and relevant procedures from local authorities.

In order to reduce the risk of contamination and spread of the virus, as well as to provide continuity of the company’s and our partners’ activities, Brenntag specifically has developed and implemented a plan to ensure continuity of operations, which includes:

  • Identifying critical functions to minimize service interruptions.
  • Rapidly communicating best practice learnings around the globe.
  • Implementing our back-up logistics and redundant warehousing processes.
  • Adjusting inventories in response to surge demand.
  • Maintaining active and ongoing communications with our supplier partners
  • Monitoring the government guidelines, recommendations of sanitary and WHO services, as well as the market situation.
  • Introduced possibility of remote work.
  • Equipping our locations with disinfectants and additional safety measures
    related to the corona virus.

Inbound and outbound product shipments will continue at our sites and will be safely coordinated and managed by our local on-site teams

We take our responsibility as part of the supply chain seriously and are dedicated to servicing you while looking out for the safety of our dedicated employees, our customers’ employees, and the communities in which we operate. Please be ensured that if a risk of deliveries disruption is identified, we will immediately contact you in order to discuss possible solutions.

In case you have not used our Brenntag Connect e-commerce platform yet, this might be something you want to consider to make your work easier. Just ask your known Brenntag contact to find out more.

Your Brenntag contacts will be available to discuss both your normal, as well as special requirements. Be assured that Brenntag is very well positioned.

Thank you for your trust in our ability to respond to your requirements during this time.

We are confident that the pandemic can be brought under control so that life can return to normal as soon as possible. Together we will overcome this crisis!

Please be considerate and take care of yourselves, your co-workers, families and friends!

Yours

Christian Kohlpaintner
CEO Brenntag Group

Finding the right ingredient

  • 02/00/2020
  • 2 min

The ingredients sector is constantly under pressure to deliver new flavours, experiences, and sensations. It's also expected to lead the way on health and sustainability. Consumer demand, amplified by social media, has led to a surge in new food trends in the last few years, and ingredients companies have had to react swiftly to support these needs.

In the latest podcast Table Talk / Food Matters Live sat down with four experts to discuss how ingredients companies manage to respond to these changing trends, and to get their views on what will shape the future of food and drink. Listen to Tayab Haq of Brenntag Food & Nutrition UK participate in a panel discussion about the use of innovative ingredients to meet changing consumer tastes and demands. During the discussion, Tayab offers insight on the importance of innovation to retailer customers he has dealt with during his 18 years working in the food manufacturing sector. He identifies gaps where there is a need for ingredients that can survive robust processing conditions; such as heat stable natural red colours for UHT processing in flavoured milks.

Tayab also challenges the use of subjective terms like "processed" and "store cupboard" ingredients, arguing the point that additives can play a crucial role, directly impacting the cost and availability of the food we buy. Looking forward, Tayab predicts that ingredients made from by-products/waste streams of processing will become more influential as those ingredients will be inherently viewed as having less environmental impact/more sustainable. In addition, the challenge to grow ingredients indoors via hydroponics will be more important as climate change and more frequent flooding impacts arable farming.

Link to podcast

Brenntag Food & Nutrition and MANE announce exclusive distribution agreement

  • 03/00/2019
  • 2 min

Brenntag Food & Nutrition announces a new and exclusive agreement with MANE for the distribution of its flavour and taste solutions in Denmark, Sweden and Norway. Commencing July 2019, MANE’s flavours and taste solutions will be distributed exclusively by Brenntag.

“MANE is world-renowned for its wide range of flavours and taste solutions: We are delighted to be MANE’s exclusive distributor in Denmark, Sweden and Norway, with the accolade of introducing their products to the food markets. We share MANE's values for quality, innovation and sustainability and believe our customers will benefit greatly from our combined technical expertise and our ability to assist with innovation and product development“, states Frank Haven, Vice President Food & Nutrition EMEA.

“This new partnership will enable MANE to extend its presence to nearly full market coverage as well as seeing a number of its existing customers being serviced more efficiently by the dedicated Brenntag teams. Joining forces this way promises to become a successful path for the benefit of both partners as well as their customers” said Thomas Schmitt Vice President Flavors EMEA.

About Brenntag Food & Nutrition:

Brenntag Food & Nutrition, part of the Brenntag Group, is a leading provider of food ingredients to the marketplaces around the globe. We built a reputation of partnering with the best suppliers of ingredients and additives and deliver right to our customers’ needs and requirements. With more than 750 dedicated employees, a presence in 76 countries and 28 application and development centers, Brenntag Food & Nutrition provides technical expertise, tailor-made formulation and application solutions, a broad portfolio of specialty and commodity ingredients and profound industry know-how in the segments meat, poultry & fish processing, bakery & bread, dairy & ice cream, beverages, chocolate & confectionary, convenience food and fruit & vegetable processing. Brenntag Food & Nutrition makes its business partners “Sense the difference”.

About MANE:

With products sold in more than 60 countries worldwide, MANE is a leading fragrance and flavour house, run and owned by the MANE family since 1871. The company has a global presence covering more than 25 manufacturing sites and 47 R&D centres worldwide and employing over 6,000 people. MANE has built its growth and reputation on technological innovation, particularly in the areas of natural extraction, encapsulation and flavouring solutions for complex formulations.

For more information, please visit www.mane.com.

Press contact Food & Nutrition

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

Brenntag Food & Nutrition presents new formulations at FI Europe 2019 – come and “Sense the difference”

  • 26/00/2019
  • 2 min

At the Food Ingredients Europe 2019, the Brenntag Food & Nutrition team will showcase its newest range of formulations tailored for the challenges of the Food & Beverage markets. At the booth, the team will present demo sets and innovative food concepts for nutritional enrichment, vegetarian and vegan as well as safer and tastier formulas. In a show kitchen, Brenntag’s Food Experts will be presenting state-of-the-art formulations developed in the own Food Application & Development Centers.

The challenges in the world of Food & Beverages are as varied as the tastes and preferences of consumers. And they are ever evolving. The experts of Brenntag Food & Nutrition know the challenges very well and how to react to it – with tailormade formulations and new recipes that support the industries in developing opportunities for more diverse product offerings and formulation flexibility.

“At Brenntag Food & Nutrition we understand the importance of science and innovation and share a passion for learning and knowledge exchange. We are looking forward to FI Europe as the event offers a major platform to discuss the newest approaches with the various experts. We are going to show the delegates our new applications and solutions for the vegan, bakery, ice cream, and beverage sectors”, discloses Frank Haven, Vice President Brenntag Food & Nutrition EMEA.

The Brenntag Food & Nutrition presentation at FI Europe will include:

  • A vegan Cold Cut based on vegetable proteins: This new meatless recipe is a full pack of protein, delightful at every bite.
  • A refreshing Cremino Prosecco Spritz: Taste a real Italian Cremino with high fiber and low-fat content.
  • New Collagen Shots with Aloe Vera, Green Coffee and Yerba Mate extracts: “Beauty from within” - with a well-balanced profile
  • A soy based vegan French Rillettes: Taste the traditional delicacy – now available for vegan consumers, meat free and delicious.
  • A protein enriched Bun: This innovative recipe is based on balanced and high vegetable protein content.
  • Vitamin and mineral fortified Biscuits. Get you vitamin and minerals as a tasty treat.

Visitors are welcome to ''Sense the Difference'' by tasting one of Brenntag’s new concepts.

FI Europe takes place in Paris, France, December 3-5, 2019. Meet the Brenntag Food & Nutrition team in Hall 6 at booth E 71.

Press contact

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

The Brenntag Food & Nutrition business unit in North America announces an exclusive distribution agreement with Borregaard AS

  • 03/00/2019
  • 2 min

The Brenntag Food & Nutrition business unit in North America, part of the Brenntag Group, announces a new exclusive agreement with Borregaard AS for the distribution of the EuroVanillin™ PURE, EXPERT, and NATURAL product lines in the United States and Canada.

Borregaard is the only global manufacturer of sustainable vanillin made from wood, a natural and renewable raw material. This provides a distinctive product allowing for the creation of specialized flavors. Our exclusive agreement allows Brenntag to distribute synthetic vanillin, ethyl vanillin, and flavors with natural and clean label options. The Borregaard product lines include:

  • EuroVanillin™ PURE
  • EuroVanillin™ EXPERT
  • EuroVanillin™ NATURAL

This high-grade bio-based vanillin can be used in applications such as chocolate, dairy, bakery, confectionery, beverage and sweets. Since wood vanillin naturally occurs within a tree, studies suggest it has 29 times less carbon footprint than oil-based vanillin.

“Building off of a long and successful history with Brenntag in the Northeast region, we are excited to expand our cooperation to all regions within the U.S. and Canada. The level of technical expertise the Food & Nutrition team offers, combined with Brenntag’s logistical and service network provide an ideal fit for our food and flavor ingredients business,” said Amie Byholt, Director of Sales, Borregaard. “The recent opening of the Brenntag Food & Nutrition Application & Development Center further increases Brenntag’s ability to provide full service solutions which incorporate and showcase the unique attributes of our products.”

Borregaard has worked to produce wood vanillin as a food flavoring since 1962. All food-grade products comply with USP/NF, Eur.ph, and FCC, and are registered as non-GMO, Kosher, and Halal approved. At a time when consumers are demanding more bio-based, eco-friendly products, Borregaard is ideally suited to meet that need. For more than 130 years, Borregaard has been manufacturing products from natural raw materials consistent with the company’s philosophy that “Anything that can be made from oil, can be made from wood.”

“Our team is honored to be Borregaard’s exclusive distributor for their Vanillin and Ethyl Vanillin portfolio in the United States and Canada,” said Larry Davis, Vice President Brenntag Food & Nutrition North America. “We believe our customers will greatly benefit from our combined technical expertise and our ability to assist with innovation and product development.”

About Brenntag Food & Nutrition:

The Food & Nutrition business unit of Brenntag, part of the Brenntag Group, is a leading provider of food ingredients to the marketplaces around the globe. We built a reputation of partnering with the best suppliers of ingredients and additives and deliver right to our customers’ needs and requirements. With more than 750 dedicated employees, a presence in 76 countries and 28 application and development centers, Brenntag’s Food & Nutrition unit provides technical expertise, tailor-made formulation and application solutions, a broad portfolio of specialty and commodity ingredients and profound industry know-how in the segments meat, poultry & fish processing, bakery & bread, dairy & ice cream, beverages, chocolate & confectionary, convenience food and fruit & vegetable processing. Brenntag’s Food & Nutrition unit makes its business partners “Sense the difference.”

About Borregaard:

Borregaard operates the world's most advanced Bio-Refinery. By using natural, sustainable raw materials, Borregaard produces advanced and environmentally friendly bio-materials and bio-chemicals that replace oil-based products. The Borregaard Group is listed on the Oslo Stock Exchange and has 1100 employees in plants, sales offices in 16 countries and is currently selling in over 100 countries worldwide.

Press contact Food & Nutrition

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

Press Contact North America

Talitha Poore Brenntag North America

+1 (610) 916-3825

Reducing sugar the smart way

  • 26/00/2019
  • 5 min

Who doesn’t love chocolate, ice cream or sweet beverages? We all do, but what about the included sugar. How does this fit to the ever increasing awareness for a healthy nutrition. Well, it doesn’t. However, Brenntag Food & Nutrition is aware of the challenges that come along with the development of less sugar in food and drinks and we have the solutions to master these challenges.

In a guideline that the World Health Organization (WHO) published in 2015 it recommends a reduced intake of free sugars to less than 10% of total energy intake.[1] It is proven that high sugar diets and lack of regular activity cause obesity and serious diseases.[2] As a result of the WHO publication some countries have taken regulatory actions like the United Kingdom in 2018 by taxing the soft drink industry for total sugar content over 5g per 100ml.[3] Since the publication Norway, South Africa, United Arab Emirates and Saudi Arabia are amongst the countries that also introduced a sugar tax or made stricter amendments to existing regulations. In the last two years several countries in Asia-Pacific also introduced a sugar tax on sweetened beverages, like Thailand, Philippines and starting 1st of July 2019 also Malaysia. Other countries have put the focus on educational campaigns or different labeling. All of these actions by governments and food organizations challenge the food industry to reduce the sugar content in all type of food and beverages.

Sugar is much more than just a sweetener. Sugar can also be responsible for the color development in baked goods, the texture of ice cream or the shelf life in marmalades. It is not even only used in sweet products but also in savory applications improving the overall flavor profiles. The unique properties of sugar and the many possibilities to use it make the challenge to reduce its usage even bigger. Challenges that have to be faced are for example that the reduction of sugar in a product might reveal other tastes like bitterness or a change in texture which results in a different mouthfeel for the consumer. There is no universal solution for all type of applications and recipes which makes the technical challenge even more complex.

Source: Euromonitor International

Our aim: Finding solutions for you

Our Brenntag Food & Nutrition specialists have the knowledge and ingredients to support our customers in the food industry to master these technical challenges and find solutions to reduce sugar while at the same time meeting high expectations regarding naturalness, indulgence and attributes of premium products.

When asked for recommendations by our customers our technical experts always try to understand at first the function of sugar in the specific product formulation. We always consider sugar substitution from different angles – sensory, functional and regulatory aspects as well as consumer preference – and then discuss different options with you to find the best possible solution. A food manufacturer can take different approaches: simply reduce the sugar or introduce a new concept incorporating an additional benefit such as for example fiber enrichment. In both cases our technical experts in our 28 Food Application and Development Centers worldwide have the knowledge to support you in order to offer a choice to the consumers.

Something that can’t be argued is that consumers love the taste of sugar and that there is no other sweetener which can taste the same. In most cases you need a combination of ingredients that replace all the functionalities of the sugar in a recipe. With our knowledge and experience we can help our customers select the best sugar substitution that fits to the product specific matrix and consumer preference while drawing from a full range of high intensity sweeteners and bulk sweeteners and other alternatives such as fibers. Our Food & Nutrition experts present and discuss different options to you in order to find the best fit for the specific needs of your target group, the uniqueness of the new product formulation and how best to communicate it to the market.

Besides the technical challenges in such an endeavor the industry also faces a lot of regulatory challenges, especially in regards to labeling. The Brenntag Food & Nutrition team is there to guide you through these regulations – as we not only have the technical but also regulatory expertise in all sub segments of the industry. For example there are various ways to label products where sugar substitution was done – be it “low sugars”, “sugar-free” or “with no added sugars”. We always combine the best available functionalities with the preferred declaration on the label to bring the best out of your product and transmit the correct message to the consumer. For us it is important to give transparent, clear and complete information to enable the consumer to make a qualified choice.

  • [1] World Health Organization, Guideline: Sugars intake for adults and children, (Geneva: World Health Organization, 2015), Page 4.
  • [2] World Health Organization, Guideline: Sugars intake for adults and children, (Geneva: World Health Organization, 2015), Page 1
  • [3] Innova Market Insights, Briefing Series Sugar: Regulation Approaches, (Innova Market Insights, 2016), Page 26

Get in touch

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The Brenntag Food & Nutrition business unit in North America and AB Enzymes enter into a mutually exclusive distribution agreement

  • 02/00/2019
  • 2 min

The Brenntag Food & Nutrition business unit in North America, part of the Brenntag Group, announces a new authorization with AB Enzymes, Inc., for the distribution of enzymes in the United States and Canada.

AB Enzymes specializes in developing, manufacturing, and supplying enzymes for food and nutrition applications worldwide. The new agreement allows Brenntag to distribute AB Enzymes’ product line that includes:

  • VERON® for baking, flour milling, and pasta applications for process optimization, better dough handling, and narrower process control.
  • ROHALASE® for grain and oilseed manufacturing processes to optimize efficiency and increase performance.
  • ROHAMENT® for fruits, vegetables, juices, and wines for optimal cellulose breakdown, increased quality, and improved clarification and filtration.
  • ROHAPECT® for fruits, vegetables, juices, and wines for optimal pectin breakdown, increased quality, and improved clarification and filtration.
  • ROHAVIN® for fruits, vegetables, juices, and wines for optimal pectin breakdown, increased quality, and improved clarification and filtration.
  • COROLASE® for protein processing and modification to improve digestibility and antioxidant capability, and reduction in allergenic compounds.

“Our relationship with AB enzymes exemplifies Brenntag’s commitment to providing customers with the highest quality products from leading manufacturers. We are confident that Brenntag’s Food & Nutrition team, with the support of AB enzymes technical capabilities and enzyme offering, will bring significant value to our customers,” said Larry Davis, Vice President Brenntag Food & Nutrition North America.

“We see a great fit and high synergies of enzymes with the portfolio of Brenntag to the Baking and Food industries. Combining our capabilities creates powerful new options for our customers,” said Martin Schaffrannek, Global Sales Director for AB Enzymes. “Our customers will benefit from the proven expertise and the wide regional coverage of the Brenntag team. Our teams will work together with our customers to provide novel solutions and an enhanced level of service,” adds Greg LeFebvre,
N. America Regional Director, AB Enzymes.

AB Enzymes are headquartered in Germany and provides enzyme solutions to meet functional and technical requirements of their customers using their R&D labs and manufacturing facilities.

About Brenntag Food & Nutrition:

The Food & Nutrition business unit of Brenntag, part of the Brenntag Group, is a leading provider of food ingredients to the marketplaces around the globe. We built a reputation of partnering with the best suppliers of ingredients and additives and deliver right to our customers’ needs and requirements. With more than 750 dedicated employees, a presence in 76 countries and 28 application and development centers, Brenntag’s Food & Nutrition unit provides technical expertise, tailor-made formulation and application solutions, a broad portfolio of specialty and commodity ingredients and profound industry know-how in the segments meat, poultry & fish processing, bakery & bread, dairy & ice cream, beverages, chocolate & confectionary, convenience food and fruit & vegetable processing. Brenntag’s Food & Nutrition unit makes its business partners “Sense the difference.”

About AB Enzymes:

AB Enzymes are part of ABF Ingredients (ABFI) a division of Associated British Foods, comprising of a global community of ingredient companies operating under their own identities. Fueled by high capabilities in innovation and supply chain agility, the business develops, produces and markets high value ingredients for a wide range of food, beverage, pharmaceutical, personal care and other industrial applications for customers worldwide. From our headquarters in Germany, to manufacturing in Finland, to experts in over 60 countries worldwide, AB Enzymes truly understand the meaning of global presence. The tradition and sustainable strength of our company and the affiliation to ABF Ingredients make us a safe choice for our partners, minimizing their risk. Our constantly high product performance is an asset customers can rely on. Our products range from food grade enzymes for baking and fruit juice processing, grains and vegetable oil seeds processing, to enzymes for animal feed and technical applications: pulp and paper, textiles and laundry detergents.

For more information on AB Enzymes, please visit https://www.abenzymes.com/en/.

Press contact Food & Nutrition

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

Press contact North America

Talitha Poore Brenntag North America

+1 (610) 916-3825

Case Study: The vegan reinvention of pastry

  • 25/00/2018
  • 4 min

Nowadays, a well-balanced and joyful diet goes hand in hand with healthy, convenient and sustainable products. One significant demand arising from this development is vegan food. Vegan diets have become much more than just a trend or green alternative to conventional food. In fact, it is a movement of a new global awareness of environmentally friendly production and consumption, which is continously growing with new products and increasing sales.

Great Taste, but No Eggs, Please

The major U.S. pastry manufacturer JP’s Pastry is following this movement and decided to reformulate its gluten-free pastry recipe to respond to consumers’ demands. Located in North Carolina, JP’s Pastry is an online provider specializing in baking gluten-free, artisanal cupcakes and pastries. They asked Brenntag to find a plant-based alternative to eggs which could perform a similar role – of course without affecting taste or texture.

Re-Inventing Pastry, Vegan Style

Our Food & Nutrition (F&N) team at Brenntag North America assisted JP’s Pastry in mastering this challenge by applying our passion for great food, the experience of our partners and our credentials to meet JP’s Pastry’s needs. Leveraging the expertise of our application specialists, Brenntag used alpha-Cyclodextrin, which is an effective emulsifier and foaming agent that can mask unpleasant flavors and aromas and even reduce cholesterol.

Brenntag assisted JP’s Pastry in all stages of research and development (R&D) at its own laboratories and beyond. In the end, we found a fitting solution and JP’s Pastry was able to start manufacturing its proposed gluten-free, vegan pastry with a cost-effective impact on production.

Trusted Partnerships as a Key to Sucessful Innovation in Vegan Food

Brenntag’s solution to use alpha-Cyclodextrin as an alternative to eggs proved to be the right fit for JP’s Pastry. And with our close and trustful cooperation with our partners and our wide range of specialist teams, we can elevate the vegan movement to a higher level at a lower price.

Learn more about the re-invention of pastry in this article by Prepared Foods.

Brenntag Food & Nutrition announces new distribution agreement with Tata Chemicals Limited

  • 09/00/2019
  • 2 min

The Brenntag Food & Nutrition business unit in North America, part of the Brenntag Group, announces a new distribution agreement with Tata Chemicals Limited for prebiotics in the United States.

Tata NQ, the nutritional solutions division of Tata Chemicals Limited, offers nature-backed, science-supported ingredients with specific and desirable health benefits. This agreement allows Brenntag to distribute Tata NQ’s Fossence™ and Gossence™ prebiotic portfolio:

  • Fossence™ (FOS): Short chain Fructooligosaccharides
  • Gossence™ (GOS): Galactooligosaccharides

Studies suggest that prebiotics positively control the gut microbiome and aim to improve gut and digestive health. The gut microbiome is becoming a mainstream area of interest and its impact on immunity, bowel health, and nutrient absorption is being increasingly studied.

“We are excited to announce our collaboration with Tata and their prebiotic line for the U.S. market,” said Larry Davis, VP of Brenntag Food & Nutrition North America. “With the importance of gut and digestive health continuously growing, we are perfectly positioned to introduce customers to the benefits of Tata’s FOS and GOS through our North American Food & Nutrition Application & Development Center.”

Fossence™ is a 100% soluble, naturally sweet tasting, prebiotic and dietary fiber. As a versatile ingredient, it provides opportunities for fiber fortification and sugar reduction in a variety of formats from bakery, dairy, and confectionary to nutraceutical supplements. Gossence™ is a highly effective prebiotic traditionally preferred for infant and children food applications. This prebiotic has a wide pH and temperature stability and is now seeing growth into nutraceutical applications.

“We are happy to begin our relationship with Brenntag in the nutritional market, as this marks a milestone for us in our entry into the United States. Equipped with in-house food technology and an analytics team, we will confidently provide relevant solutions to the market. Brenntag’s reach, technical expertise, and presence in food and nutrition will allow us to thrive. Together, we hope to have an exciting journey,” said Zarir Langrana, Executive Director & President, Global Chemicals, Tata Chemicals.

About Brenntag Food & Nutrition:

Brenntag Food & Nutrition, part of the Brenntag Group, is a leading provider of food ingredients to the market places around the globe. We built a reputation of partnering with the best suppliers of ingredients and additives and deliver right to our customers’ needs and requirements. With more than 750 dedicated employees, a presence in 73 countries and 28 application and development centers, Brenntag Food & Nutrition provides technical expertise, tailor-made formulation and application solutions, a broad portfolio of specialty and commodity ingredients and profound industry know-how in the segments meat, poultry & fish processing, bakery & bread, dairy & ice cream, beverages, chocolate & confectionary, convenience food and fruit & vegetable processing. Brenntag Food & Nutrition makes its business partners “Sense the difference”.

About TATA Chemicals Limited:

Apart from USD 100 billion Tata Group, Tata Chemicals Limited, is a global company with interests in businesses that focus on Basic Chemistry Products, Consumer and Specialty products. The story of the company is about harnessing the fruits of science for goals that go beyond business. Through its consumer products portfolio the company has positively impacted the lives of millions of Indians. Tata Chemicals is the pioneer and market leader in India’s branded Iodized salt segment. Extending its portfolio from salt to other food essentials, TCL unveiled India’s first national brand of pulses, followed by a range of spices and nutrimixes. Tata Chemicals has been rated as one of the top 10% in Business and Consumer brands across all industry and consumer brand categories in India by Superbrands™. The company’s Basic Chemistry product range provides key ingredients to some of the world’s largest manufacturers of glass, detergents and other industrial products. Tata Chemicals currently is the world’s third largest producer of soda ash with manufacturing facilities in Asia, Europe, Africa and North America. With its Farming Essentials portfolio the company through its subsidiary Rallis, has a strong position in the crop protection business. The Tata Chemicals Innovation Centre is home to world class R&D capabilities in the emerging areas of food sciences, nanotechnology and biotechnology.

More information on Tata Chemicals, please visit http://www.tatachemicals.com/

Press contact Food & Nutrition

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

Press contact North America

Talitha Poore Brenntag North America

+1 (610) 916-3825

Brenntag and KRONOS enter into an exclusive Sales & Marketing partnership on Titanium Dioxide for Life Science segment in Asia Pacific

  • 16/00/2019
  • 2 min

Brenntag, the global market leader in chemical distribution, is the exclusive distribution partner for KRONOS specialty Titanium Dioxide grades marketed into the Pharma, Personal Care, and Food and Nutrition industries. Effective September 1, 2019, the exclusive agreement covers the distribution in North Asia (Korea, China, Taiwan, Hong Kong), South Asia (India, Bangladesh, Sri Lanka, Pakistan), Australia and New Zealand.

The distribution includes the Titanium Dioxide grades KRONOS 1171 and KRONOS 2971 which comply with the product safety legislation 1223/2009/EC (cosmetics), 1333/2008/EC (foodstuff additives), 231/2012/EU (food colour), European Pharmacopoeia and FSSC 22000. KRONOS 1171 is an anatase pigment approved for colouring food, cosmetics, pharmaceuticals and tobacco products. KRONOS 2971 is a rutile pigment approved for colouring foodstuffs and cosmetics.

Peter Littlewood, Commercial Vice President Specialties of Brenntag Asia Pacific, explains: “KRONOS’ Titanium Dioxide grades are a great addition to our existing product offering for our diverse customer base. Our excellent market expertise, long-term experience, and great customer proximity will ease the sales and marketing of KRONOS products. This new agreement in the APAC region further deepens and strengthens Brenntag’s global business relationship with KRONOS.”

Stewart Richardson, Senior Vice President Commercial Development at KRONOS, explains: “We are very excited to enter in this new partnership with Brenntag for the distribution of our Food, Pharma and Personal Care line. We are confident to grow our business as Brenntag provides an excellent platform and improved service to customers on technical, regulatory and commercial aspects.”

About Brenntag:

Brenntag, the global market leader in chemical distribution, covers all major markets with its extensive product and service portfolio. Headquartered in Essen, Germany, the company operates a global network with more than
580 locations in 76 countries and a workforce of more than 16,600 employees. In 2018, the company generated sales of EUR 12.6 billion (USD 14.8 billion). Brenntag connects chemical manufacturers and chemical users. The company supports its customers and suppliers with tailor-made distribution solutions for industrial and specialty chemicals. With more than 10,000 products and a world-class supplier base, Brenntag offers one-stop-shop solutions to around 195,000 customers. This includes specific application technology, an extensive technical support and value-added services such as just-in-time delivery, product mixing, formulation, repackaging, inventory management and drum return handling. Long-standing experience and local excellence in the individual countries characterize the global market leader for chemical distribution.

About KRONOS:

KRONOS, one of the world’s leading producers of high-quality titanium dioxide pigments, owes its market position to the quality of its products and its long-standing technical experience. KRONOS’ production capacity is at approximately 550,000 metric tons per year.

KRONOS benefits specifically from its long-term know-how and competence based on these decades of experience. KRONOS has six manufacturing sites, which are located in five countries on two continents: in Europe in Leverkusen and Nordenham/Germany, in Fredrikstad/Norway and in Ghent/Belgium; in North America in Lake Charles, Louisiana/USA, and in Varennes, Quebec/Canada.

Press contact Brenntag Group

Hubertus Spethmann Brenntag AG
Vice President Corporate Communications Brenntag Group
+49 201 6496 0

Press Contact Asia-Pacific

Faith Alino Brenntag Ingredients (Thailand) Public Company Limited
Regional Marketing Communications Manager
+66 (2) 689 5773

Interview with Frank Haven on Bakery and Snacks trends

  • 10/00/2019
  • 1 min

Interview with Frank Haven on Bakery and Snacks trends

In the September 2019 issue of The World of Food Ingredients, Frank Haven – Vice President Brenntag Food & Nutrition EMEA – has been interviewed on trends and forecasts of the bakery and snacking segments.

He talks about market demands, consumers’ searches and new product launches, unveiling the deep impact of functional options and plant-based trends.

Read the interview and discover how Brenntag Food & Nutrition innovates your everyday life.

Food for thought

  • 23/00/2019
  • 3 min

It wasn’t so long ago that being vegan was considered an alternative lifestyle choice – one that was practiced primarily by a select group of consumers. Now, however, flexitarian eating is on the rise and going vegetarian is mainstream; these days, even veganism is no longer seen as a niche choice. At Brenntag Food and Nutrition we have the products as well as the specialist knowledge to help you meet the challenges of these trends and rise above the competition.

One of the biggest consumer trends of 2019 is the shift away from ‘conventional’ diets towards vegetarian or vegan lifestyles, and all the eating styles in between. Think flexitarian, plant-protein enriched, low-carb, no-carb, keto, paleo, dairy-free, organic, to name a few.

Concern for the environment, personal health, and animal welfare are the reasons people often cite for this shift in lifestyle. Flexitarians are drastically reducing their meat intake, and opting instead for a variety of more sustainable, ‘clean’ protein choices, among them peas, beans, pulses and other legumes. Meanwhile as many as 8 out of 10 US consumers have changed their own or their family’s diet to try to be healthier, with over 39%1 of them saying they’ve increased their consumption of fruit and vegetables.

Plant protein goes mainstream

While health is an important factor, demand is accelerating rapidly due to an increased awareness of the environmental impact of meat production. Millennials, in particular, are more conscious about the food that they eat and the way it is produced and as a result the demand for sustainable food choices will only increase in the forthcoming years.2

It’s no surprise, then, that the shift towards plant-based foods is among the top three consumer trends in North America. The global alternative proteins market is growing at double-digit rates and is expected to reach US$5.2 billion worldwide by 2020.

Innovative ingredients

This move away from the high use of animal products and the subsequent rise in vegan, vegetarian and flexitarian eating means the focus is on traditional foods and ingredients – which in turn means substantial opportunities for new product development.

This is especially true in the case of innovations in vegan protein, otherwise known as plant-based protein. The number of food and beverage launches featuring pea protein has tripled globally in the last five years (2018 vs 2014) which makes it easier than ever for consumers to incorporate more plant-based food into their daily diets.

Challenges and support

The popularity of plant-based nutrition shows no sign of slowing down. At Brenntag Food and Nutrition, one of our aims is to develop healthy, sustainable, plant-based products that mimic the sensory experience – the taste and texture – of animal proteins and animal-based products.

Competition in this rapidly growing market is becoming increasingly intense, and so product differentiation is essential. This is where Brenntag can help.

  • 1) Innova Market Insights: ‘The Plant Kingdom’ (Top 10 Trends)
  • 2) Innova Market Insights: ‘The Plant Kingdom’ (Top 10 Trends)
  • 3) Innova Market Insights: ‘Green is the New Black’ (Plant Proteins)

Brenntag Food & Nutrition officially opens the new site in Padua, Italy

  • 09/00/2020
  • 3 min

Brenntag Food & Nutrition has opened a new state-of-the-art site in Padua, Italy; a brand-new location housing operational and administrative workplaces and executive offices incorporating Chimab Spa. This modern centre is dedicated entirely to the application, creation, development, production and distribution of food ingredients and solutions, in combination with an innovative and efficient logistics system. “The Padua site is a great example of the commitment that Brenntag is making towards the future of our growing Food & Nutrition business. We are expanding our assets and capabilities to further meet our customers’ needs aligned to developing consumer trends," says Tom Corcoran, Vice President Brenntag Food & Nutrition Group.

The brand-new production area and logistics department are located on the ground floor. On the first floor there are offices and meeting rooms as well as the state-of-the-art Food Application and Development Centre with dedicated areas for Bakery & Bread, Convenience Food, Ready Meals, Soups & Sauces, Meat, Poultry and Fish, Dairy & Ice Cream, Functional Food, Food Supplements and Dietetic Foods. The Food Application & Development Centre is equipped with pilot plants and modern devices able to scale up industrial production processes and to develop cutting-edge ingredient solutions. Here the Brenntag Food & Nutrition experts create formulations tailored to the customers’ needs with the aim of creating marketable products that deliver in line with current and future market trends.

“The new site in Padua will offer our customers and suppliers not only in Italy, but throughout EMEA new possibilities. It will enable us to spread the expertise we have at our dedicated site throughout our region using state-of-the art equipment and facilities. We want to create innovative food formulations to make our business partners “Sense the difference”,” explains Frank Haven, Vice President Brenntag Food & Nutrition EMEA.

The new logistics department will manage goods storage, handling and picking in an automated facility with SSCC system (identification of logistics units). The production is equipped with six mixers, divided into five segregated areas to exclude cross contamination and allergen risk. It is connected directly to the state-of-the-art logistics department, which is strategically located in the district of Interporto, Padua, an important distribution hub. "This project achieves the ambition of housing Brenntag Food & Nutrition Italy in one single place. Thanks to this, we are now able to provide even better specialized technical support, commercial assistance and service excellence, delivering a complete partnership with our business partners in Italy from a single origin," states Ignazio Vullo, Regional President Europe South & President Italy.

About Brenntag Food & Nutrition:

Brenntag Food & Nutrition, part of the Brenntag Group, is a leading provider of food ingredients to the marketplaces around the globe. We built a reputation of partnering with the best suppliers of ingredients and additives and deliver right to our customers’ needs and requirements. With more than 900 dedicated employees, a presence in 76 countries and 28 application and development centers, Brenntag Food & Nutrition provides technical expertise, tailor-made formulation and application solutions, a broad portfolio of specialty and commodity ingredients and profound industry know-how in the segments meat, poultry & fish processing, bakery & bread, dairy & ice cream, beverages, chocolate & confectionary, convenience food and fruit & vegetable processing. Brenntag Food & Nutrition makes its business partners “Sense the difference”.

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

Unveiling the new home of Brenntag Food & Nutrition in Italy

  • 18/00/2019
  • 3 min

Innovation, expertise and excellent service for our customers and supplier partners are the foundation of the new home of Brenntag Food & Nutrition in Italy, a hub of over 12,500 square meters dedicated to food applications, new developments and formulations, equipped with modern production rooms and an innovative logistics system.

Frank Haven, Brenntag Food & Nutrition Vice President EMEA unveils some highlights of the new Italian food center, which will be open from the beginning of 2020: “The new facility in Padua will be a modern center for ingredient solutions development, production and marketing. Our new Food Application and Development Center (FADC) will produce cutting-edge food concepts and innovative projects capable of anticipating market demands. The Food Application & Development Center is specialized in developing and applying tailor-made solutions customized for the following market segments: Dairy & Ice Cream, Bakery & Bread; Meat, Poultry and Fish Processing; Convenience Food; Beverages; Chocolate & Confectionary and Fruit & Vegetable Processing. The FADC will be equipped with modern pilot plants that are able to replicate in small scale any industrial production process”.

The Food Application & Development Centers are the heart of Brenntag Food & Nutrition's know-how. The Italian Center will develop advanced, value added solutions, as for:

  • food technology: providing the right systems for texture and stability
  • health & nutrition: achieving the optimum balance in nutritional composition
  • food safety and shelf life: protecting product quality throughout the shelf life
  • food design: creating attractive products in colour and taste

“Thanks to our solutions we will contribute to improve products and processes’ functionality for the food industry,” says Frank Haven.

Brenntag Food & Nutrition is attentive to food market trends and offers its customers solutions tailored to their needs. With the new facility in Padua the Italian Food & Nutrition team will be able to provide even better technical support and commercial assistance to offer its business partners a comprehensive partnership that makes them “Sense the difference”.

Brenntag Food & Nutrition signs agreement with Axiom Foods for EMEA

  • 11/00/2019
  • 2 min

Brenntag Food & Nutrition has signed an agreement with Axiom Foods for the distribution of its plant-based products in EMEA, excluding UK & Ireland. Axiom Foods headquartered in Los Angeles, CA, USA, is specialized in plant-based ingredients, such as rice and pea proteins.

“Axiom’s sustainable product portfolio will reinforce our position in the vegetable proteins business. The plant-based products have an important role in vegetarian, vegan as well as allergen-free applications, functional food and bakery. This agreement is an important step for us into the continuously growing plant-based food industry which has a promising future ahead”, states Frank Haven, Vice President Food & Nutrition EMEA.

“For us Brenntag Food & Nutrition is the ideal distribution partner in Europe. With its application expertise and local presence throughout EMEA, this agreement offers us the extension of our market reach in a region where we are just starting to establish our high-quality, clean-label product portfolio”, says David Jay Janow, President of Axiom Foods.

Axiom’s current plant-based, product portfolio includes patented proteins (rice, pea, etc.); rice and oat dairy alternatives, rice sugar, and pea starch, which are used in meat and dairy analogues, snacks, cereals, baked goods, frozen desserts, as well as nutritional powders, beverages and bars.

About Brenntag Food & Nutrition:

Brenntag Food & Nutrition, part of the Brenntag Group, is a leading provider of food ingredients to the marketplaces around the globe. We built a reputation of partnering with the best suppliers of ingredients and additives and deliver right to our customers’ needs and requirements. With more than 750 dedicated employees, a presence in 76 countries and 28 application and development centers, Brenntag Food & Nutrition provides technical expertise, tailor-made formulation and application solutions, a broad portfolio of specialty and commodity ingredients and profound industry know-how in the segments meat, poultry & fish processing, bakery & bread, dairy & ice cream, beverages, chocolate & confectionary, convenience food and fruit & vegetable processing. Brenntag Food & Nutrition makes its business partners “Sense the difference”.

About Axiom Foods:

On the cutting edge of plant-based food technology, we’re involved in clinical trials, education and affecting change in the global food supply. Developing sophisticated, sustainable nutrient dense ingredient solutions for sustainable, human nutrition, Axiom brings compassion to the food business by showing that animals are no longer necessary to build muscle. We’re at the forefront of pea and rice protein becoming the new meat.

Press contact Food & Nutrition

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

Brenntag Food & Nutrition and Cargill to expand their distribution relationship in UK & Ireland to include cocoa and chocolate

  • 01/00/2020
  • 3 min

Effective 1st April 2020, Brenntag Food & Nutrition, UK & Ireland has been appointed as the sole distribution partner for Cargill’s industrial cocoa and chocolate portfolio. This partnership will allow customers to access their industrial chocolate distribution requirements from Cargill’s extensive portfolio including chocolate, coatings and fillings, cocoa butter, cocoa liquor and the Cargill Gerkens ® powder brand through the Brenntag Food & Nutrition, UK & Ireland network.

This further strengthens the relationship between Brenntag Food & Nutrition and Cargill in the UK and Ireland, building upon the long-standing partnership the two organizations have enjoyed for starches, sweeteners and texturizing systems. The Cargill cocoa and chocolate product portfolio enhances Brenntag Food & Nutrition, UK & Ireland's rapidly expanding portfolio of specialty food ingredients.

Nicola Boulter, Director Brenntag Food & Nutrition, UK & Ireland, said: "We are delighted to form an alliance with Cargill Cocoa & Chocolate on their comprehensive range of products bringing together the expertise, infrastructure and creative innovation capabilities of Brenntag’s Food & Nutrition team and the overarching expertise of Cargill Cocoa & Chocolate. We look forward to developing and broadening relationships with our existing and new customers, meeting the needs of their current and new product requirements and generating new product development projects".

Brenntag Food & Nutrition UK and Ireland dedicated team of industry professionals is fully supported by Brenntag's UK Food Application & Development Center which works on the creation of innovative formulations, whilst keeping up to date with market trends and legislation.

Inge Demeyere, Managing Director for Cargill’s chocolates and compound activities in Europe, adds: “Brenntag has a deep market understanding and a strong presence in the region. We are impressed by their facilities and capabilities and how they manage complex supply chains whilst remaining close to the customer. We are very excited about this collaboration, because it allows two global market leaders to join forces to better serve food manufacturers in the UK and Ireland”.

About Brenntag Food & Nutrition:

Brenntag Food & Nutrition, part of the Brenntag Group, is a leading provider of food ingredients to the marketplaces around the globe. We built a reputation of partnering with the best suppliers of ingredients and additives and deliver right to our customers’ needs and requirements. With more than 900 dedicated employees, a presence in 77 countries and 29 application and development centers, Brenntag Food & Nutrition provides technical expertise, tailor-made formulation and application solutions, a broad portfolio of specialty and commodity ingredients and profound industry know-how in the segments meat, poultry & fish processing, bakery & bread, dairy & ice cream, beverages, chocolate & confectionary, convenience food and fruit & vegetable processing. Brenntag Food & Nutrition makes its business partners “Sense the difference”.

About Cargill

Cargill’s 160,000 employees across 70 countries work relentlessly to achieve our purpose of nourishing the world in a safe, responsible and sustainable way. Every day, we connect farmers with markets, customers with ingredients, and people and animals with the food they need to thrive. We combine 154 years of experience with new technologies and insights to serve as a trusted partner for food, agriculture, financial and industrial customers in more than 125 countries. Side-by-side, we are building a stronger, sustainable future for agriculture. For more information, visit Cargill.com and our News Center.

About Cargill’s global cocoa and chocolate business

Cargill Cocoa & Chocolate provides high quality cocoa and chocolate more sustainably throughout the world and brings our customers peace of mind, integrity and excitement. With balanced efforts on security of supply, sustainability projects and sensory expertise, we create a wide range of outstanding standardized and custom-made products and services. In addition, we provide our customers with extensive market knowledge. We grow a robust, fair and transparent supply chain, from bean to bar, eager to continuously shape industry standards. To ensure a more sustainable supply of quality cocoa beans, Cargill established our own sourcing and trading operations at origin in Brazil, Cameroon, Côte d’Ivoire, Ghana and Indonesia. Our Cargill Cocoa Promise underlines our commitment to enable farmers and their communities achieve better incomes and living standards. Our team of 3,600 passionate cocoa and chocolate experts work across 54 locations

More information is available at www.cargillcocoachocolate.com/

Svenja Konradt Brenntag Food & Nutrition
Senior Communication Specialist
+ 49 173 1813996

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