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Tate & Lyle launches Dolcia Prima low-calorie sugar

Tate & Lyle launches Dolcia Prima low-calorie sugar

Tate & Lyle, a leading global provider of food ingredients and solutions, announced the launch of Dolcia Prima™ Low-Calorie Sugar, its newest ingredient set to transform the way the food and beverage industry develops low- or reduced-calorie products.

Dolcia Prima is Tate & Lyle’s brand name for allulose, a low-calorie sugar that exists in nature and can be found in small quantities in some fruits and foods people eat every day. It was first identified in wheat in the 1930s. Tate & Lyle’s Dolcia Prima delivers the satisfying mouthfeel and sweetness of table sugar, but contains 90 percent fewer calories, so food and beverage manufacturers are expected to be able to significantly reduce the calories in products while maintaining the same taste and enjoyment of sugar that consumers demand.

“One of the biggest challenges our industry faces is reducing calories while maintaining the taste experience consumers expect from their favorite foods and beverages,” said Abigail Storms, vice president, Platform Management, Sweeteners, at Tate & Lyle. “Now food and beverage manufacturers can contribute to this public health challenge by using Dolcia Prima Low-Calorie Sugar. Working with Dolcia Prima, our culinary teams have learned that it is possible to provide consumers with products with all the taste, all the mouthfeel and all the texture they expect, but without all the calories. In taste trials, consumers ranked low-calorie versions of foods made with Dolcia Prima equally with the full-calorie versions.”

Formulating for the future
Dolcia Prima Low-Calorie Sugar can be used in a range of applications including beverages, yoghurt, ice cream and baked products to reduce calories or to make lower-calorie options taste even better. Unlike high-potency sweeteners, Dolcia Prima is 70 percent as sweet as sucrose (sugar) and has the same temporal taste profile, which means it provides a clean, sweet taste as well as the functionality of sugar. In fact, products made with Dolcia Prima ranked at parity with full-calorie full-sugar versions in preference taste tests across a variety of foods.

Dolcia Prima can be formulated successfully into many different food products that usually contain sugar because it delivers many of the benefits that sugar offers, such as adequate browning when baking, bulk and texture. It can also depress the freezing point when making frozen products. It is a highly soluble liquid ingredient, which means it is easy to use in liquid products and adds bulk and texture in formulations. Tate & Lyle applications experts have developed optimized methods to incorporate Dolcia Prima in a variety of products and continue to add new developments all the time.

Allulose 101: A sugar naturally low in calories
Allulose is a low calorie sugar, one of many sugars that exist in nature. It delivers both the satisfying mouthfeel and sweetness of sugar, but without all the calories. Dolcia Prima Low-Calorie Sugar is Tate & Lyle’s brand name for Allulose.

Allulose is a low-calorie sugar first identified in wheat over 70 years ago. It is also found in small quantities in jackfruit, figs and raisins, and in foods such as caramel sauce, maple syrup and brown sugar.

Tate & Lyle has developed a unique, patent-protected process to produce allulose from basic agricultural raw materials (currently corn in the US).

Tate & Lyle’s food and culinary experts have developed an understanding of how Dolcia Prima Low-Calorie Sugar can be incorporated into food and beverage formulations so they taste the same as the full-sugar versions, but with significantly fewer calories. Dolcia Prima can also be used in combination with sweeteners, such as Splenda® Sucralose and Tasteva® Stevia Sweetener, to enable even better sweetening systems.

Experts from our global network of 15 applications laboratories are at our customers’ disposal to work together to develop great-tasting and better-for-you solutions with Dolcia Prima.

Helping calorie-conscious people find solutions that fit their lifestyle
As part of its commitment to developing innovative ingredient solutions for the industry’s biggest health and wellness challenges, Tate & Lyle is working with several health organizations to educate health professionals and those that they counsel about allulose.

A particular focus for the educational efforts will be to help people with diabetes to stay informed about the role that sugars and sweeteners can play in weight management and glucose response.

“We know that many people struggle to manage their weight. But for people with diabetes, it’s especially important to understand how sugars and sweeteners can help them achieve their lifestyle goals,” said Kristine Clark, Ph.D., R.D., director of sports nutrition and assistant professor of nutritional sciences at The Pennsylvania State University. “It’s important to inform all consumers that balancing a low-calorie eating plan can still allow them to eat foods they truly enjoy.”

Tate & Lyle is a member of the Healthy Weight Commitment Foundation (HWCF) and is collaborating in its multiyear effort designed to promote ways to help people achieve a healthy weight through energy balance; it focuses its efforts on two critical areas—families and schools. This first-of-its kind coalition brings together leading food and beverage manufacturers, trade associations, nongovernmental organizations and retailers.

Tate and Lyle is a 2015 member of the American Association of Diabetes Educators’ Industry Allies Council and will be working with the association to build clinician awareness and knowledge around the use of allulose in the management of diabetes.

 

Carlson Laboratories debuts Elite EPA Gems

Carlson Laboratories debuts Elite EPA Gems

EPA and DHA are the two major beneficial omega-3 fatty acids found in marine oils. While DHA is most important during pregnancy and early child development, EPA is equally critical as we age and is an important part of a healthy adult diet. For this reason, Carlson Laboratories created Elite EPA Gems®, a highly concentrated fish oil boasting 1,000 mg of EPA per softgel. The high level of EPA in this product promotes healthy immune and cardiovascular systems, as well as healthy hearts, joints and moods with as little as one softgel daily.

The benefits of omega-3s from fish oil emerged in the 1970s. Researchers recognized the Inuits, who inhabited the Arctic regions of Greenland and ate a mostly fish diet, had ideal blood lipid levels and optimal cardiovascular health. Since this time, additional benefits of omega-3s have been discovered.  Unfortunately, today our diets often lack adequate omega-3s, so these benefits are typically not observed. For reference, the American Heart Association (AHA) recommends two fish meals per week and says 0.5 to 1.8 grams of omega-3 per day can be beneficial.

“We created Elite EPA Gems as an alternative for those who are unable to receive the recommended levels of EPA in their daily diets,” says Carlson Laboratories President Carilyn Anderson. “We’re very excited about its introduction into the market.”

Elite EPA Gems can be found at a nearby health food store.

 

MRM launches integrative immune support line

MRM launches integrative immune support line

A market innovator of total health, wellness and active lifestyle supplements, MRM introduces an integrative line of immune support products to target distinct states of immune-compromise.

“The idea was to develop a system of immune support tailored to both the athlete and non-athlete to reinforce the immune system on all fronts—both in times of undue stress, and as a baseline of good health,” said MRM founder and president Mark Olson.

Immune Now™ boosts the immune system and helps strengthen the body's natural defense when immediate support is necessary. Delivery of a blend of vitamins and minerals, adaptogenic herbs, and key antioxidants enhances adrenal response, mitigates energy loss and reduces fatigue—all vital protective measures to support healthy immune system function. 

Immune Ready™ reinforces the body’s own defenses to combat stress and fatigue on a daily basis with a clinically proven bioactive peptide (BAP) complex called Immunel™. In clinical studies subjects taking Immunel demonstrated an increase in white blood cells (to battle foreign invaders) in just one hour, over a placebo group. A multifaceted approach to enhance immune protection, Immune Ready renews health by encouraging improvements in cellular communication. 

Immune Sport™ is a flavorful drink mix to manage the immune needs of hard-training athletes susceptible to immune suppression from post-workout physical fatigue and event-induced stress. The natural beta-glucan complex found in Wellmune WGP® is the centerpiece of this unique product, offering years of clinical research and a proven ability to boost key immune cells. The addition of vital antioxidants, amino acids and vitamins augment immune health by reversing ill effects of athletic stress from intense physical exertion.

MRM integrative immune support line may be used as a complete immune health system or as a means to strengthen individual areas of immune health, Olson says. For more information: mrm-usa.com.

 

  

Solazyme's high-oleic algae oil affirmed GRAS

Solazyme's high-oleic algae oil affirmed GRAS

Solazyme Inc. (NASDAQ:SZYM), a renewable oil and ingredients company, is pleased to announce that the U.S. Food and Drug Administration (FDA) has issued a favorable response to Solazyme’s notification which concludes that high-oleic algae oil is generally recognized as safe (GRAS) as an ingredient in food products under the intended conditions of use.

This No Questions letter will further pave the way for mainstream adoption of superior quality oleic algae oil with unprecedented functional, performance and nutritional benefits, enabling the creation of new products that meet consumer demand for healthy, sustainable ingredients.

Solazyme’s portfolio of high oleic algae oils are unique in that they can offer an unprecedented amount of healthy monounsaturated fat (omega-9s), and zero trans fat with exceptional stability and low levels of saturated fat. They have a very light color and neutral flavor allowing the flavor of foods to come through in recipes. Solazyme’s High Stability High Oleic algae oil received the prestigious 2014 Innovation Award from the Institute of Food Technologists.

“We’re committed to delivering innovative ingredients that are better for both people and the planet. Our algae oils offer more favorable fat profiles than olive oil, and higher smoke points than canola, helping customers respond to the growing demand for great tasting and nutritious food,” said Mark Brooks, SVP, Solazyme Food Ingredients.

Solazyme has also received FDA No Questions letters for the whole food ingredient products currently offered within the AlgaVia™ portfolio, including Whole Algal Protein and Whole Algal Flour.

Whole Algal Protein is a vegan-friendly, gluten-free product that contains a rich collection of protein with fiber, lipids and micronutrients such as lutein and zeaxanthin. With a protein that is protected by a natural cell wall, this ingredient enables fortification in challenging applications such as low pH beverages, dressings and crackers.

Whole Algal Flour is a trans-fat- and cholesterol-free lipid powder that enables the creation of healthier products with satisfying taste and texture. This new fat source enables the reduction or replacement of dairy fats, oil and egg yolks.

 

 

In 80 years, thousands of fruits and vegetables went extinct [Infographic]

In 80 years, thousands of fruits and vegetables went extinct [Infographic]

Rainbow-hued heirloom tomatoes are all the rage at farmer's markets. But our seemingly abundant choice of tomatoes pales in comparison to the 408 tomato varieties that were once available in 1903.

Our seed varieties have drastically dwindled in the 80 years between 1903 and 1983, as evidenced by this infographic recently published by National Geographic. A comparison of seeds offered in comercial seed houses from 1903 to the seeds offered in the National Seed Storage Laboratory in 1983 (now renamed National Center for Genetic Resources Preservation) showed that about 93 percent of seeds had been lost in 80 years. For example, 544 varieties of cabbage shrank to just 28 cabbage varieties; 463 different kinds of radishes reduced to 27 varieties.

Despite these drastic reductions, varied seed stock may be even more dire. Thirty-two years have passed since this data was produced, and during that time genetically modified organisms have been adopted on a large scale. "More up-to-date studies are needed," National Geographic concludes.

 

 

National Geographic Magazine - NGM.com: http://ngm.nationalgeographic.com/2011/07/food-ark/food-variety-graphic

 

Fabricant: NYAG's manufacturer probe is perplexing

The Natural Products Association (NPA) is the leading trade association representing the dietary supplement and natural products industry. NPA CEO and Executive Director Daniel Fabricant, Ph.D., former director of the Division of Dietary Supplement Programs at the Food and Drug Administration (FDA), comments on New York Attorney General Eric T. Schneiderman’s request for information from four dietary supplement manufacturers:

“All of the information the attorney general is requesting from these manufacturers can be accessed by the Food and Drug Administration. The federal government is fully equipped to regulate dietary supplements, and goes to great lengths to ensure consumer and public health is protected. If the FDA finds issues with manufacturers, it swiftly and resolutely takes action against those firms. In my time at the agency, we were not shy about going after those who put consumers are risk.

“It is perplexing as to why Attorney General Schneiderman continues to use resources to address dietary supplement matters, which do not fall within his authority and are already handled by the regulators within the federal government. The attorney general seems more motivated by generating headlines and plaintiff’s cases than by protecting the public health.

“It’s been three weeks since the attorney general asked retailers to remove products from their shelves without sharing the study data that served as the scientific basis for this request. The Natural Products Association has serious concerns over the scientific basis for that recall. It has been more than a week since the winds of change from the attorney general focused attention away from DNA in botanical extracts and toward structure/function claims for ingredients with established science behind them. These actions set a dangerous precedent not just for dietary supplement retailers but for the entire retail market, including manufacturers and ingredient suppliers. If actions such as this are permitted, they will surely branch out to other commodities and industries. As the attorney general’s actions evolve, it’s imperative that we continue demanding transparency and requesting his office release the study data. NPA continues with our efforts to hold the attorney general accountable via our grassroots outreach, and we encourage all retailers and manufacturers in all industries to speak up with resolve on this issue.

“NPA is committed to quality, and when that quality comes into question, we take that very seriously. That is why the organization boasts former FDA personnel on staff and partners with trusted brands such as UL to ensure industry members are fully educated on Good Manufacturing Practices and other quality control measures to make sure only the best products are reaching consumers. If Attorney General Schneiderman has questions on quality and what the industry is doing to guarantee safe and effective supplements, we welcome the opportunity to discuss this with him.”

For more information on NPA’s grassroots campaign calling for transparency from the New York attorney general, visit NPAinfo.org.

 

Ganeden partners to launch 14 products at Expo West

Ganeden partners to launch 14 products at Expo West

Ganeden Biotech is heading to this year's Natural Products Expo West with much to celebrate. The recognized innovator in probiotics is sponsoring an educational session, cheering on two probiotic partners who are finalists in the Engredea NutrAwards, and revealing 14 new products fortified with the patented probiotic, GanedenBC30, at their brand-new Ganeden booth.

Stop by Ganeden Biotech's Exhibitor-Presented Seminar on Saturday, March 7th from 2-3pm in the Marriott, Grand Salon A/B to hear from a panel made up of retail, CPG and industry experts including, Cindy Bigelow CEO of Bigelow Tea and Mark Retzloff Chairman of Alfalfa's Market, who will explain how innovative probiotic products allow retailers and CPG companies to participate in this thriving market. Visit ganedenbiotech.com/seminar for more info.

For the third year in a row, Ganeden is celebrating having finalists in the Engredea NutrAwards. Garden of Flavor's Cold Pressed Probiotic juice and Sweet Earth's "Get Cultured!" probiotic breakfast burrito are two of the four finalists in the finished product category. One winner from each category, finished product and functional ingredient, will be announced at the reception set for March 5th, at the Hilton in Anaheim, California.

Introducing the 14 newest products showcasing the exceptional formulating capabilities of GanedenBC30:

  • Suja Organic Sunrise Probiotic Juice (Expo West Booth #5662) - A satisfying strawberry smoothie, packed with soothing almond milk, strawberries and 2 billion CFUs of GanedenBC30.
  • Mission Digestive Health Tortillas - A perfect way to get digestive and immune supporting probiotics into your diet. These flour tortillas contain GanedenBC30, making it easy to get all the digestive support while enjoying your favorite meal.
  • Sweet Earth "Get Cultured!" Functional Breakfast Burrito (Expo West booth #4453) - A vegan blend of tofu, cabbage, mushrooms, ginger, red peppers, edamame, and GanedenBC30. This microwavable breakfast option is the first frozen breakfast food to feature GanedenBC30.
  • Yogi® Cranberry Spice Probiotic Balance™ Tea (Expo West booth #2420) - A blend that includes GanedenBC30 probiotics in addition to cranberry, hawthorn berry, coriander, cumin and warming chai spices, all traditionally used to support the digestive system.
  • Six Star Fit Lean Protein - A premium blend of 100% protein isolate. With just 70 calories per serving and GanedenBC30 probiotics for digestive and immune support, this protein blend is a complete formula you can trust.
  • Little Duck Organics Tiny Gummies (Expo West booth #5221) - A Probiotic fruit and veggie snack for kids 2-100, two flavors: Orange, Carrot & Goji and Pomegranate, Blueberry & Acai.
  • Attune Probiotic Chocolate Bar (Expo West booth #2250) - Each bar contains GanedenBC30 for digestive and immune support. These bars do not need to be refrigerated so you can enjoy them anytime or anywhere and come in 3 flavors: Toasted Coconut, Milk Chocolate Crisp, and Dark Chocolate.
  • Natures Agave GoSweet Pro (Expo West booth #4148) - The first Organic Zero Calorie Sweetener with a super blend of organic stevia, organic blue agave, and GanedenBC30. GoSweet® Pro is made with premium, organic, non-GMO ingredients.
  • Uncle Matts Organic Juice (Expo West booth #2313) - Organic juice fortified with 1 billion CFU of GanedenBC30 per serving. 2 delicious flavors: Organic Orange Coconut and Organic Orange Turmeric.
  • Fast Track Nutrition ProCookies - 100 Calorie cookie snack packs with probiotics and green coffee bean extract. Fast Track snacks combine all the elements your body needs without the guilt. Comes in 3 great tasting flavors!
  • Miracle Noodle Soup (Expo West booth #2698) - Miracle Noodle soups are a delicious and nutritious way to enjoy soup without the calories of regular noodle soup. 4 functionalities available: Weight Management, Cold & Flu Support, Cleanse & Detox, and Energy Support.
  • Karma Probiotic Wellness Water (Expo West booth #5566) - A shelf stable probiotic beverage that features the break-through KarmaCap dispensing cap. The digestive supporting ingredients are stored in the cap until the consumer infuses the contents into water. Each bottle of Karma Probiotics includes 2 billion CFUs of GanedenBC30. Available in 3 delicious flavors.
  • Sisters+™ Probiotic Yogurt Cultured® Cheese - Sisters+™ Probiotic Yogurt Cultured Cheese with GanedenBC30 has a mild and creamy flavor and smooth texture, making it a favorite for the whole family.
  • Barsotti Mango Orange Pineapple Juice - A blend of mango, orange and pineapple juices fortified with GanedenBC30.

Please visit Ganeden at Expo West booth #347 to discuss the latest in probiotic technology, and to learn more about all of the foods and beverages enriched with GanedenBC30. Stop by to see Ganeden's brand-new redesigned booth, sample delicious snacks from Georgia Nut. Additionally, Dr. Howard Cash, Ganeden's esteemed Application and Food Scientist will be on hand to answer any questions that you may have throughout the show. We hope to see you there!

 

Entrepreneur Profile: Nikhil Arora & Alejandro Velez, founders of Back to the Roots

Nikhil Arora  Alejandro Velez founders of Back to the Roots

What was the inspiration for your business? What inspires you daily?

We were inspired to start Back to the Roots during our last semester of college. We were both undergraduate business majors with job offers to go into investment banking and consulting when we came across a random fact in class: gourmet mushrooms can grow entirely on recycled coffee grounds!

Our professor introduced the two of us, we hit it off, and after watching hours of how-to videos and turning our fraternity kitchen into a science experiment, we eventually decided to give up our corporate job offers to instead become full-time mushroom farmers. What started as curiosity about urban farming turned into a passion for “undoing food” and bringing families closer to their food again.

We want to teach families and especially kids that you don’t need a green thumb or a big backyard to grow your own food and know where it comes from! It’s been incredibly inspiring receiving thousands of photos from customers showing them growing mushrooms, harvesting herbs from the AquaFarm and connecting to food. We see the impact this can make, and it inspires us to work harder!

What’s been your road to success and critical success factors along the way?

  • Don’t be afraid to share! We started the company by sharing our products, dreams, hopes and vision at hundreds of farmers' markets and Whole Foods demos. By putting ourselves out there to hear feedback—the good and the bad—we were able to learn quickly about our customers and what they really want.
  • Build key partnerships: Whole Foods Market has been an incredible partner (we even got a loan from them through their Local Producer Loan Program). They have become more like mentors than buyers as we’ve co-developed products throughout the product development lifecycle.
  • Focus on design: Going from the “big, clear bag of fungus with a FedEx label slapped on” to our current Mushroom Kit was a HUGE leap for us in terms of nationwide, mainstream acceptance, velocity in stores, and brand recognition. Investing in our packaging and product was key and something that now has become a cornerstone of our brand: good, clean design!
  • Launching the AquaFarm on Kickstarter! We had a $100 thousand goal over 30 days and ended up hitting $250 thousand. It was a huge moment for the company that proved we’re not just the “mushroom guys” but a bigger brand reconnecting people to food in new and different ways.

Describe a mistake you made with your business. How did you fix it?

We didn't invest in our brand (packaging design, website etc.) early on. It’s good to be scrappy, but first impressions with your brand can either make or break early customer experiences. Our first Mushroom Kits were not attractive, to say the least. We sold clear bags of fungus that we thought people would proudly put on their kitchen counter. We were wrong!

What’s your best piece of advice for your fellow entrepreneurs?

Your top job is to maintain good health and good partnerships!

Where are you going? What is the vision for your business in 2 years? 5 years? 10 years?

We see a divergence occurring in the natural food space between the "new doing" and the "undoing of food," both of which will grow rapidly.

The "new doing" includes extracts, soy protein isolates, fake meats, fake eggs and Soylent-type concoctions. It's humans "inventing" new food in labs that are deemed healthier for us, and it's getting significant funding from lots of noteworthy technology investors.

The flip side in the future of food, the one that gets us excited and that we're putting every ounce of our energy into, is the "undoing of food." This is how you take food back to what it was 100 years ago by simplifying its ingredients and making the least processed versions. How do we create and promote food that is "made in a kitchen" and not a lab?

Our R&D team isn’t made up of biochemists and food scientists. Instead, it’s our grandparents! We think there's a powerful movement that's just starting around simplicity and undoing. It started in the restaurant space (Chipotle and Sweetgreen, where people wanted to see their food being made) and is now transitioning to the packaged food space. What "organic brands" were for baby-boomers, "transparent/simple" brands will be for millennials and our kids.

Our vision for 5-10 years is to become the “Kraft Foods" for millennials, but done right and with a focus on pure, simple ingredients. We want Back to the Roots to becomes a cross-category brand that when families are looking to connect with real food, whether growing or eating it, comes to mind. We’re betting that of all trends (gluten free, paleo, sugar free, fat free, vegan), what’s going to really stick is just simple food with fewer ingredients.

Food is the most personal thing there is. It’s what we put into our bodies three times a day, and yet we’re disconnected from it and have more trust around “new invented foods.” In comparison, we know what works and that's simple, real food and ingredients. We want to inspire a whole new generation to get excited about this.

What was the first retail account you landed?

The Berkeley Whole Foods store was our first customer. 

Has anything surprised you about working with independent retailers?

It’s awesome to see how passionate and demanding independent retailers are for top-quality products and transparency. We feel independents hold us to the highest standards, which we really appreciate.

How do you position your products in mass, natural and online?

We try to position ourselves the same in each channel. We look up to and are inspired by brands like Clif Bar that have been able to work in all channels, from Whole Foods to local gas stations. Good food shouldn’t be exclusive and one set of retailers shouldn’t get a better product than others (we see too often where companies have one type of product, preservative-free for one channel and another for conventional).

We want to keep our brand pillars around simple, pure ingredients no matter where we sell. Our Mushroom Mini Farm, for instance, should be the same whether you buy it in club, at Whole Foods or on the internet. We do have a smaller version of the Mushroom Farm for retail, but it’s the same quality product, just a bit smaller and at a  price point we think is accessible to more families.

How do you develop relationships with retailers and educate them about your company’s story?

We’ve had a lot of people ask us “how do you sell retailers/investors on a company or product?” and the answer is easy: sell yourself first. If you believe in a product, your passion, enthusiasm and confidence will shine through. Retail buyers will sense the authenticity and respond well to it. Sell yourself first and the rest will take care of itself.

What most helped market your product in the beginning?

Demos! We built this company with demos and have literally visited almost every Whole Foods in the country. 

What’s a guilty pleasure of yours?

Alex: Falling in love too fast.
Nikhil: Watching way too many rap music videos.

Please share the inside scoop on yourself.

We carpool to work together, drive home together, work 7 a.m. -9 p.m. together, and still want to vacation together (with both of our families too!) We’ve been to Europe, Colombia, India and Brazil together.

Ajinomoto to restructure organization in North America

Ajinomoto to restructure organization in North America

With the acquisition of Windsor Quality Holdings LP (WF), a frozen foods manufacturing and sales company, by consolidated subsidiary Ajinomoto North America Inc. (AJINA), Ajinomoto Co. Inc. (Ajinomoto Co.) has decided to restructure its organization in North America by dividing it into the consumer foods business and the amino acids/foods for processed food manufacturers business as of April 1, 2015. This restructuring will speed decision making, strengthen competitiveness and accelerate business development. Details of the restructuring are as follows:

  • AJINA will become a holding company and change its name to Ajinomoto North America Holdings Inc. (ANH).
  • Ajinomoto Frozen Foods U.S.A. Inc. (AFU) will integrate WF (including its nine group companies), the consumer foods business of AJINA, and Amoy North America Inc. (ANAI) as the surviving company and change its name to Ajinomoto Windsor Inc. (AWI).
  • The amino acids/foods for processed food manufacturers business of AJINA will be transferred to Ajinomoto North America Inc. (ANA), a newly established subsidiary of ANH.

Background and objectives
Ajinomoto Co. has a history of nearly 100 years of business operations in North America, where its first overseas office was established. Its main businesses there are the manufacture, import, export and sale of consumer foods and AJI-NO-MOTO® and other amino acids for processed food manufacturers. North America is positioned as a priority area to be strengthened in the Ajinomoto Group’s FY2014-2016 Medium-Term Management Plan. With the acquisition of WF in 2014, Ajinomoto Co. decided to restructure its organization in North America in line with its business model to accelerate growth in the consumer foods business. Ajinomoto Co. will advance its operations by dividing them into the consumer foods business and the amino acids/foods for processed food manufacturers business, and further strengthening marketing and sales for both.

Future business development

Consumer Foods Business
In the consumer foods business, where the main customers are general consumers and food service, through the integration of AFU, WF, the consumer foods business of AJINA, and ANAI in AWI, Ajinomoto Co. will comprehensively revise product development, production processes and sales channels to build a more efficient business foundation and strengthen product development and sales capabilities that match consumer preferences. In particular, Ajinomoto Co. aims to be the clear number-one manufacturer of Japanese, Asian and other ethnic frozen foods in the huge North American frozen foods market.

Amino Acids/Foods for Processed Food Manufacturers Business
In the amino acids/foods for processed food manufacturers business, where the main customers are processed food manufacturers and pharmaceutical companies, Ajinomoto Co. provides products and services based on customer needs. Ajinomoto Co. will continue to enhance its high-value-added product development capabilities by applying its world-leading amino acid technologies and the Ajinomoto Group’s original materials and application technologies for foods, and strengthen its ability to make proposals in the wellness and nutrition business field in North America.