Food & Ingredients International October 2022

BRIEF
Mondelez restarts output at site hit
by Barry Callebaut salmonella scare
Production at Mondelez International’s biscuits factory in France has restarted following a halt linked to
a salmonella scare at supplier Barry Callebaut. However, it will take some weeks for full capacity to be
reached at the site in Cestas, Gironde, in south-west France and for supplies to customers to resume.
Switzerland-headquartered chocolate ingredients maker Barry Callebaut stopped output at its
Wieze facility in Belgium in June after salmonella was detected in a batch of products. The incident
caused a wave effect up the value chain, with Mondelez one of the customers impacted.
Following a “precautionary” cleaning of the Cestas facility, which Mondelez said “took several
weeks and required the shutdown of the lines”, it is now safe to resume production.
“It will take several more weeks before normal production capacity is restored,” Mondelez said in
a statement. “This gradual restarting of production should allow the supplying of products put in
disruption following the interruption of the site’s activities to resume in the coming weeks.”
Barry Callebaut, one of the world’s largest business-to-business suppliers of chocolate, informed Just
Food as September began that production was restarting at its own factory in Wieze following a
similar cleaning exercise. “The Wieze factory is continuing to gradually ramp up to full capacity over
the following weeks,” Barry Callebaut said.
RIND ® snacks sweetens portfolio
with new Dark Cocoa
Sea Salt Coconut Crisps
With Dark Cocoa Sea Salt Coconut Crisps, RIND ® retains
the fruit’s nutrient-rich inner husk, then dusts them with
real dark cocoa and a hint of sea salt for a treat that
snackers can feel good about finishing. High in fiber—7g
per serving—as well as heart-healthy fats, these craveable
crisps are amazing straight from the bag, dynamite
out of the freezer and highly versatile as a topper to
almost any dish. This delectable, nutrition-rich snack is also naturally low in carbs and added sugar,
making them a great option for keto-friendly diets and leaving snackers satisfied and energized.
“Our new Dark Cocoa Sea Salt Coconut Crisps embody all the qualities consumers crave in a snack:
sweet, salty, simple and sustainable,” said Matt Weiss, RIND ® founder & CEO. “It represents our first
foray into clean and wholesome seasonings and it’s the first in our line of single-serve snack bags,
making RIND ® an even more convenient and ‘a-peel-ing’ option for on-the-go snacking.”
Nestle setting up Health Science unit for growth
Nestle SA’s Nestle Health Science business unit is an amalgam of acquisitions. Since 2011, the
company has invested heavily in such nutrition brands as Nature’s Bounty, Nuun and Vital
Proteins, the medical nutrition category and pharmaceuticals. Now the company is setting the
stage for greater margin growth from the business unit.
Nestle Health Science sales are “north” of 6 billion
Swiss francs ($6.24 billion), said Roger, and the three
segments are growing mid-single digits. “… We need to
bring consistency between these different businesses,”
he said. “We need to make sure that they complement
each other both in terms of brand architecture, in terms
of price points, (and) in terms of distribution.”
He added that he sees Nestle Health Science having
a similar portfolio structure as Nestle’s coffee business,
with super premium, premier and mainstream options.
62 FOOD & INGREDIENTS INTERNATIONAL OCTOBER 2022