The acquisition comes two months after private equity firm Ardian acquired a majority stake in Florida Food Products from MidOcean Partners to accelerate its strategic roadmap through increased investment in R&D and the completion of strategic acquisitions.

Florida Food Products is a leading innovator, formulator and producer of vegetable and fruit-based clean label ingredients. It is one of the largest providers of clean label cures for protein sector and the company’s rapidly growing portfolio of natural ingredients have applications in every segment of the food and beverage industry. The acquisition of Comax Flavors expands Florida Food Products Taste Division’s portfolio of innovative clean label flavor solutions.

Founded in 1977 by the Calabretta family, Comax portfolio boasts nearly 1,000 natural flavor SKUs. As part of the FFP family, Comax will continue to operate its Melville, New York, manufacturing facility and its Marlton, New Jersey research and development (R&D) facility.  The Calabretta family will maintain an equity position in the combined business.

“This partnership gives Comax access to new technologies, ingredients, and distribution that will accelerate the existing Comax business and provide more solutions and capabilities for our valued customers,” said Comax CEO Peter Calabretta Jr.

“Comax has built an impressive portfolio of natural flavors, which we intend to augment with FFP’s industry leading extraction, drying and fermentation capabilities,” said Florida Food Products’ CEO Jim Holdrieth. “Our acquisition of Comax represents our first major investment of the Ardian and MidOcean partnership and accelerates our objective of becoming the industry’s largest independent provider of natural ingredients.”

Food & Beverage Insider Insights

The upward trajectory for natural flavors is expected to continue as consumers demand food and beverage products made natural, organic and clean label ingredients. In fact, data from Grand View Research estimates the U.S. flavors market size will reach $4.87 billion by 2025. The market research firm also predicts the global natural food colors market size will be worth an estimated $US2.5 billion by 2025 due to high demand in beverage, bakery and confectionery applications.

This latest acquisition is just one of many in the natural flavors and colors space this year. In October 2021, Givaudan reached an agreement to acquire DDW, The Color House. The acquisition is part of Givaudan’s 2025 strategy to expand the portfolio of its global Tate & Wellbeing business. The deal strengthens Givaudan’s position as a global leader in natural colors, enhancing its ability to create “Feel Good” food experiences through its extensive portfolio of taste and sense solutions. In 2018, Givaudan acquired Naturex, a manufacturer and marketer of plant-based specialty ingredients for the food, health and cosmetic industries, in a two-part deal that amounted to approximately US$1.6 billion.

In September 2021, Oterra announced it was acquiring Diana Food’s natural food coloring business, which is currently owned by Symrise AG, a global supplier of fragrances, flavors, food, nutrition and cosmetic ingredients. The acquisition comes on the heels of Oterra’s acquisition of SECNA Natural Ingredients Group S.L in June 2021, which helped cement Oterra’s footprint in the natural colors market.

In May 2021, Synergy Flavors Inc., a member of the Irish-based Carbery Group, announced the acquisition of leading savory flavor and ingredient supplier, Innova Flavors, from Griffith Foods Worldwide. The deal expanded the savory capabilities of Synergy Flavors in alignment with the innovative new product development happening in meat alternatives, sauces, side dishes and snacks.

In April, Olam Food Ingredients announced it was paying US$950 million to acquire Olde Thompson, a leading U.S. private label spices, seasonings, baking ingredients and spice-related housewares. The acquisition is aligned with Olam’s vision and accelerates its growth strategy of delivering sustainable, natural, value-added food and beverage ingredients and solutions.

On Feb. 1, International Flavors & Fragrances (IFF) completed its $26 billion merger with DuPont’s Nutrition & Biosciences. The deal created global reach and enhanced capabilities that will enable the creation of innovative solutions to respond to customer demands and increasing consumer preferences for natural, healthier and “better for you” products in the food & beverage, home & personal care, and health & wellness markets. The deal follows its 2019 acquisition of Israel-based Frutarom for a US$7.1 billion cash and stock deal that accelerated its Vision 2020 strategy to create a global leader in taste, scent and nutrition.

In January 2021, McCormick & Co. Inc. acquired FONA International for $710 million in cash. The deal accelerated the company’s flavor growth and strengthened its leadership in clean and natural flavors.

There are plenty of reasons consumers may be interested in a plant-based diet—concerns about animal welfare, a desire to eat healthier foods, and even simple curiosity among them.

A recent study conducted by researchers at the University of Leeds in the U.K. now points to yet another reason consumers may want to try a more plant-forward diet: The environment. According to the study, plant-based diets produce a significantly lower amount of greenhouse gas than a meat-based diet (PLOS ONE 16(11): e0259418). This means that not only is eating plant-based better for animal welfare, it may just be better for planetary welfare as well.

“To move beyond general advice at the population level to specific advice tailored to the individual requires measures of environmental sustainability applied to a comprehensive range of specific food items at a more granular level,” the authors wrote, explaining the reason for this kind of study. They also chose to track greenhouse gas emissions, rather than other environmental benchmarks like land and water usage, because “this is where associations between health and environmental gains have previously appeared strongest,” the authors noted.

The study tracked a cohort of 212 participants using an online food tracking tool and traditional interviews.

According to the results, meat was, by far, the largest greenhouse gas contributor in terms of diet-related emissions, accounting for nearly one-third (32%) of diet-related greenhouse gas. Other notable contributors to diet-related greenhouse gas emissions included coffee, tea and alcohol (15%); dairy products (14%); and cakes, cookies and candies (8%). In total, a non-vegetarian diet was linked to 59% more greenhouse gas emissions than a vegetarian diet. Due to discrepancies in average meat consumption (among other factors), men were also responsible for 41% more greenhouse gas emissions from their diets than women. Interestingly, whether man or woman, vegetarian or meat-eater, a link was found between those individuals who met dietary recommendations and lower emissions.

“Those who met dietary recommendations had generally lower diet-related GHG emissions, suggesting future policies to encourage sustainable dietary patterns and plant-based diets could be good for both individual and planetary health,” the authors concluded.

While the study linked plant-based diets to lower greenhouse gas emissions, the authors did note there were some limitations to a study which only measured that one aspect of environmental impact. While noting that greenhouse gas emissions invoke the greatest consumer response, the authors did remark that, in future studies, “multiple environmental impacts need consideration to ensure cohesion within the food production system. For example, although nuts and olive oil have a relatively low [greenhouse gas] emissions impact, water use is high.”

While the authors note the study’s limitations in dealing only with greenhouses gasses, the findings are important in the context of promoting plant-based eating and environmental sustainability. Climate change represents a real threat to the globe, and while greenhouse gasses may be only a part of the equation, it is a large, easily understood part. Consumers are likely to understand that plant-based eating, in addition to obvious positive impacts on animal life and noted health benefits, may be a small step individuals can take to lower their carbon footprint.

 

A 2020 survey sponsored by Gerber indicated 64% of parents worry about not providing their children with enough healthy food. FMCG Gurus surveys from 2019 show a similar concern, with 46% of parents saying they were unsatisfied with the overall health and well-being of their children and 40% concerned about their children’s weights. And sugar is often the leading culprit behind these concerns, with FMCG Gurus data showing “half (51%) of parents identified hidden sugars in food and beverages as a major concern, and 69% expressed concern about the amount of sugar in food and drink products targeted at kids.”

This is all to say that parents, especially of late, have shown a keen interest in what their children eat and drink and how it affects their health. With that in mind, a recent study may have parents thinking twice before introducing juice to their infants’ diets (J Nutr. 2021 Nov 2;151[11]:3516-3523).

The study, published in the Journal of Nutrition, indicated that early introduction of juice into an infant diet may lead to increased consumption of sugary beverages later in life.

For the study, more than 4,000 U.S. mothers and their children were tracked from the child’s birth through the age of 7 years old. During this time, data indicated about one-quarter of mothers introduced fruit juice into their child’s diet before 6 months of age, about half between 6 and 12 months old, and another quarter did so after 12 months.

What the study found was that children introduced to fruit juice (which for the purpose of this study could mean “100% fruit juice, fruit punch, fruit juice drink, and other beverages”) earliest in life (before 6 months old) were 50% more likely to drink more than the recommended amount of juice later in childhood than those introduced later. They were also 60% more likely to over-consume soda, and their daily water intake was lower than in those children introduced to juice later in childhood.

In addition, socioeconomic status was found to be a key indicator in how early mothers introduced their children to juice; mothers who introduced their children to juice earliest in childhood tended to be younger, minority women with lower household incomes and who were more likely to be on assistance programs, such as the Supplemental Nutrition Program for Women, Infants, and Children (WIC).

These results can impact children in myriad ways. For example, a recent study indicated that children with more nutritious diets tended to have better mental health outcomes. And links between overly sugary juices and soda and poor health outcomes such as obesity and diabetes are well-known. However, parents have been doing a better job of providing their children with healthy diets over the last two decades; from 1999 and 2016, the proportion of children with low-quality diets decreased from 77% to 56%, and the proportion of those with intermediate-quality diets increased from 23% to 44%.

As the threat of a global pandemic continues to loom large, expect parents to continue seeking more nutritious offerings for their children, especially when it comes to improving or replacing sugar-laden drinks and snacks.

There are many reasons millions of people begin each day with a cup of coffee or tea. Some do so for the energy boost provided by coffee and tea’s inherent caffeine. Others seek out antioxidant effects, added benefits like protein, or simply enjoy the taste.

A recent study published in PLOS Medicine may have found yet another reason for consumers to drink coffee and tea each day: According to researchers, drinking coffee and tea may lower one’s risk for stroke or dementia later in life (18(11): e1003830).

The study followed more than 365,000 participants from the UK Biobank, a national database of health information for residents of the British Isles. Participants were recruited between 2006 and 2010, then followed until 2020. Coffee and tea consumption was self-reported.

The researchers found those who drank more coffee and tea were significantly less likely to develop dementia or suffer from stroke later in life. Participants who drank 2-3 cups of coffee or 3-5 cups of tea per day (or a combination of 4-6 cups of the two beverages) had a 20% lower risk for stroke or dementia than those who consumed neither coffee nor tea, the data indicated. Participants who drank 2-3 cups of both coffee and tea each day showed a 32% lower stroke risk and 28% lower dementia risk than those who drank neither coffee nor tea. Coffee consumption—either on its own or along with tea—also was associated with up to a 40% lower risk of post-stroke dementia, the authors noted.

“In conclusion,” the authors wrote, “we found that drinking coffee and tea separately or in combination were associated with lower risk of stroke and dementia. Moreover, drinking coffee alone or in combination with tea was associated with lower risk of poststroke dementia. Our findings support an association between moderate coffee and tea consumption and risk of stroke and dementia.”

Food & Beverage Insider insights

In many ways, coffee and tea are the original functional beverages, and have been consumed for those inherent benefits for centuries. As a result, both beverages already enjoy somewhat of a healthy halo, which has made them prime candidates for further functional add-ins.

“Tea’s worn a health halo for centuries,” noted Anuhya Bhaskara, FFP’s taste research and development (R&D) manager, in Food & Beverage Insider’s recent digital magazine, “Steeped in innovation: Coffee and tea go beyond energy.” In the same issue, Philip Caputo, marketing and consumer insights manager, Virginia Dare, noted coffee has been gaining in that department. “Especially in the last five years,” he said, “the science has been more in-depth. Because of that, we’ve gained a wider view into how people engage with coffee, how it may affect them differently and what happens when they drink more or less of it.”

This generally favorable view of coffee and tea has made them the perfect vehicles for further functional additions, whether in the form or added protein, plant-based sweeteners and creamers, CBD and more. As mentioned by John Quilter, vice president of the proactive health global portfolio, Kerry, “Consumers are more likely to accept health benefits in categories already associated with health.”

This could be especially important with coffee, which until recently was as associated with negative health outcomes as it was with positive ones. With consumers increasingly looking to food and beverage as medicine, beverages with known benefits—and adding to that list with studies like the above—should only make them more desirable as additional benefits are added in the form of probiotics, functional botanicals and more.

As consumers continue to seek food and beverage that is good for mind and body alike, look for coffee and tea to continue to lead the way in functional beverage innovation.

 

Presentation continues to play a large part in people’s dining habits, whether they are eating out or preparing meals at home. Today’s consumers demand quality natural ingredients be used in dishes that look enticing while delivering on flavor. If a dish doesn’t look appetizing, convincing someone to try it will not be easy.

Colors and flavors of foods and beverages play a large part in choosing ingredients to purchase and prepare. For well over a decade (since 2009), consumers have increasingly looked to their stores to carry foods that are natural, organic and preservative-free, with the desire for organically grown foods exhibiting the most growth (49%), per NMI’s 2020 Health and Wellness Trends Database. Consumers have been increasing their clean eating practices for some time, seeking foods that are unadulterated and free from artificial colors, flavors and preservatives (up from 54% in 2009 to 69% in 2020), which in turn drives natural color and flavor innovation within the supply chain.

Taste and health

Over half of consumers (59%) indicated they believe healthy food should taste good and they are not willing to sacrifice taste to that end. On the list of top five attributes rated as very/somewhat important to their food/beverage purchase decisions are taste, value for the money, nutritious, simple-to-understand labeling, and fresh and less processed. Consumers appear to be looking for nutritious ingredients that give them the most bang for their buck.

Regarding labeling, consumers are checking the Nutrition Facts panel, checking the ingredient list on the package and checking claims on the front of the package. They are also checking labels for undesirable ingredients, artificial colors/flavors, natural ingredients, organic ingredients and preservatives.

To read this article in its entirety, check out the “Natural color and flavor solutions” digital magazine.

Jan Nash is senior director of research at the Natural Marketing Institute (NMI), a strategic consulting, market research and business development firm specializing in the health, wellness and sustainability marketplace. For more information on the Institute’s services or proprietary research tools, contact [email protected].

The U.S. recall involves Country Time Lemonade, Tang, Arizona Tea and limited Kool-Aid powdered beverage products with “Best When Used By” dates between May 10, 2023, and Nov. 1, 2023. The Canadian recall involves select code dates of Country Time Lemonade with “Best When Used By” date of Sept. 15, 2023, and select Tang powdered beverages with “Best When Used By” dates of Aug. 20-21, 2023.

The voluntary recall was initiated after the issue was discovered during an internal review at the manufacturing facility. FDA said Kraft Heinz is actively working with retail partners and distributors to remove potentially impacted product from circulation.

No other sizes, varieties or code dates of Country Time Lemonade, Kool-Aid, Arizona Tea, Tang or other powdered beverages, ready-to-drink beverages or Kraft Heinz products are included in the recall.

Herbs and spices have always been essential in food. Not only do they provide flavor, but in some cases can also help preserve and enhance food. As it turns out, that may not be all they are good for; a recent study published in the American Journal of Clinical Nutrition indicated herbs and spices, “at a relatively high culinary dosage,” may provide blood-pressure regulating benefits in some consumers (2021;, nqab291).

The study examined 71 individuals aged 35-70 years old, all of whom had one or more risk factors for cardiovascular disease and were overweight or obese. Participants were instructed to fast for 12 hours, after which certain baseline measurements were taken, including height, weight, waist circumference, a fasting blood sample, and vascular testing, which included central and peripheral blood pressure and arterial stiffness measurements. In addition, all participants wore a blood pressure monitoring device for 24 hours.

The participants were then divided randomly into three groups: a low-spice diet (0.5 g of herbs and spices), a medium-spice diet (3.3 g) and a high-spice diet (6.6 g). In total, 24 herbs and spices were involved in the diet, including cinnamon, turmeric, and oregano. Participants followed these diets for 4 weeks, with a two-week break in between. After each diet period, measurements were once again taken.

The results indicated a high-spice diet tended to “improve 24-hour blood pressure readings” compared to low- and medium-spice diets. While the researchers did not indicate any difference between the groups related to low-density lipoprotein cholesterol, clinic-measured blood pressure, markers of glycemia, vascular function, or oxidative stress, they did note that blood pressure is “a stronger predictor of all-cause and CVD mortality.”

“In the whole cohort the [high-spice diet] lowered 24-h systolic and diastolic blood pressure by a margin likely to confer clinical benefit (−1.6–1.9/−1.3 mm Hg) compared with the other test diets,” the researchers concluded. “Based on data from a registry-based, multicenter Spanish cohort, the reduction in 24-h systolic blood pressure that we observed is associated with an ∼5% reduction in cardiovascular mortality risk. In conclusion, incorporation of a relatively high culinary dosage of mixed herbs and spices into a U.S.-style dietary pattern tended to improve 24-h blood pressure compared with lower intakes after 4 [weeks] in adults at elevated risk of cardiometabolic diseases.”

These results should be welcomed news for many consumers. With the COVID-19 pandemic limiting both travel and dining occasions in restaurants, more consumers are cooking their own meals and experimenting with flavors they may not normally cook with. The idea of traveling with one’s palate has been a growing trend over the last 18-24 months, which naturally includes experimenting with flavors—courtesy of herbs and spices—many consumers may not ordinarily try. For consumers looking to broaden their culinary repertoire, knowing the benefits of ding so may extend beyond flavor should only keep this trend going into 2022 and beyond.