Chr. Hansen has become the latest member to join Mista, an initiative focused on the development of sustainable innovative foods, as it aims to accelerate its fermented plant-based activities.Established by Givaudan, Mista is an innovation platform that aims to bring together the expertise of larger companies operating in different segments of the value chain and the agility and fast-paced innovation spirit of start-ups.
Chr. Hansen will join Danone, Mars, and Ingredion – in 2018 – to work with a selected cohort of around 20 start-ups.With this collaboration, Chr. Hansen intends to further develop fermented plant-based solutions that help its customers meet the same trend, as well as help create a sustainable global food system.According to the ingredients supplier, fermented plant-based foods – an industry which is rapidly growing – can offer dairy alternatives that provide the same taste profile as associated with traditional dairy products.Based in San Francisco, Mista operates a test kitchen and pilot scale production and laboratory facilities. Chr. Hansen will invest in fermentation capability including equipment and application staff on site to run collaborative projects and to conduct its own internal research.Ross Crittenden, senior director of commercial development for plant-based dairy alternatives at Chr. Hansen, will manage the company’s participation in Mista.
“Our foray represents a bold new approach to exploring close-to-market innovation using a tailored ecosystem. It will allow us to participate in building new ideas with innovative start-ups whilst leveraging the power of large and established ingredient and end-product developers,” said Crittenden.
“This will accelerate the innovation, and also increase the chance of success, since all parties are working together for the same goal.
Smithfield Foods Announces Closure of Two More Plants Due to Covid-19
According to Smithfield, its Cudahy dry sausage and bacon plant will halt production for two weeks. The company’s Martin City plant receives raw materials from the South Dakota facility, without which it cannot continue to operate, and Smithfield says that the facility in Sioux Falls will only re-open once the company has received further direction from officials.
Smithfield adds that a ‘small number’ of employees at both the Cudahy and Martin City facilities have tested positive for the virus, claiming that the plants are located close to urban areas where community transmission of Covid-19 has been prevalent.
Commenting on the latest developments, Smithfield’s president and CEO Kenneth Sullivan said: “The closure of our Martin City plant is part of the domino effect underway in our industry. It highlights the interdependence and interconnectivity of our food supply chain. Our country is blessed with abundant livestock supplies, but our processing facilities are the bottleneck of our food chain. Without plants like Sioux Falls running, other processing facilities like Martin City cannot function.For the security of our nation, I cannot understate how critical it is for our industry to continue to operate unabated.”
Smithfield Foods is one of a number of meat processors who have had to reduce, or suspend altogether, operations at facilities affected by coronavirus.
Beer Brand Reed’s Unveils Real Ginger Ale
Reed’s Real Ginger Ale is available in two variants: Zero Sugar Original, a keto-friendly ‘better-for-you’ option made using natural sweeteners, and Original.
According to Reed’s, its Real Ginger Ale is non-GMO and made without artificial colours, flavours or preservatives.The brand claims that most mainstream ginger ales contain almost no real ginger, and with this launch it is seeking to meet the need for a more authentic option, which it says its own research shows one in three ginger ale drinkers are looking for. Each can of Reed’s Real Ginger Ale therefore contains 2000 milligrams of organic pressed ginger.Reed’s as converted its sampling truck into a delivery vehicle which will reportedly distribute its ginger products to frontline workers, such as hospital and fire station staff, over the coming weeks.
Commenting on the launch, Norman Snyder, CEO of Reed’s since the beginning of March, said: “Our brand mission is to create products that contain efficacious levels of real Ginger
Beer Brand Reed’s Unveils Real Ginger Ale
Reed’s Real Ginger Ale is available in two variants: Zero Sugar Original, a keto-friendly ‘better-for-you’ option made using natural sweeteners, and Original.
According to Reed’s, its Real Ginger Ale is non-GMO and made without artificial colours, flavours or preservatives.The brand claims that most mainstream ginger ales contain almost no real ginger, and with this launch it is seeking to meet the need for a more authentic option, which it says its own research shows one in three ginger ale drinkers are looking for. Each can of Reed’s Real Ginger Ale therefore contains 2000 milligrams of organic pressed ginger.Reed’s as converted its sampling truck into a delivery vehicle which will reportedly distribute its ginger products to frontline workers, such as hospital and fire station staff, over the coming weeks.
Commenting on the launch, Norman Snyder, CEO of Reed’s since the beginning of March, said: “Our brand mission is to create products that contain efficacious levels of real Ginger
Instapizza Stepped in Support to Underprivileged Affected Due to Covid-19.
The brand has stepped in support to underprivileged people affected due to Covid-19.
It’s an unprecedented time for the world as we all battle the Corona virus epidemic together. In this time, while the world is in lockdown, food delivery services are stepping up to fill in the gap as an essential service.Like every other business in the country, the brand has also seen a dramatic impact on the business due to the spread of Corona virus.
However, the brand is still in the relatively fortunate position of being able to operate the business. Although four out of 14 stores are shut, and sales at the stores that are open are down 40 to 50 per cent.
During these difficult times when the whole country has come together to fight the pandemic, the brand is doing its bit by supporting underprivileged.
The brand is leveraging its infrastructure in the form of teams, operational kitchens, and functioning supply chains to feed the impoverished local communities.
It is a sad fact that no matter where one is in the NCR, within a two kilometers radius, there are scores of people who are finding it exceedingly difficult to access food.
The brand’s employees are dedicating two hours per day (out of 10 hours of operations) to preparing and distributing food.
The teams prepare around one hundred meals per outlet in an hour and then spend an hour distributing that food to the underprivileged. That means that with its 10 outlets, the brand has been able to get 1,000 meals out per day.
The brand is also using its supply chain to acquire raw materials like pulses and grains, and donating these raw materials to the Red Cross for large scale production and distribution of food in every three days. Apart from this, the brand has also collaborated with Akshaya Patra, whereby it donates part of the proceeds of every single order.
These funds were previously used to contribute to the nationwide mid-day meals programme. The NGO has done a fantastic job of mobilising their resources to reorient themselves towards getting food to those who need it the most.
In these three ways – direct food preparation and distribution, donation of raw material and supplies, and donation of financial resources to a highly trustworthy NGO, the brand is trying its best to make a positive impact with whatever resources they have.
Talking about the initiatives Ashwin Jain, founder Instapizza, commented, “I believe that hundreds of business owners in our space of food delivery can come together and multiply the impact.”
“I sincerely believe we can all help fight off dire consequences on those with the least in the way of resources with our combined efforts,” he added.
