Balance Water Company has released a line of functional, non-flavoured spring waters with homeopathic Australian flower essences such as Black-Eyed Susan, Crowea, Banksia Robur, Bush Fuchsia and Paw-Paw. The flower essences are geared towards helping with energy, concentration, digestion and balancing sleeping patterns. Originally launched nationally in 2005, the range is to be re-released in one-litre and 50cl bottles. The four-strong range comprises Balance Water for Women, for Mind, for Travelling and for Children. The Water is currently sold in more than 1,000 retail outlets throughout Australia, including Coles, Woolworths and NewsLink stores.

*The Tandem Blow process developed by Bekum is increasingly proving to be an engine of efficiency. This process, first unveiled at the K1998, can point to an extremely successful market penetration after almost 10 years. * The success of this technology ideally complements the trend towards small drinking yogurt bottles, such as Actimel & Co. The compact BM-series (BM 206/506) can be operated using the Tandem Blow process. The output from a single or twin machine can be doubled this way (an increase in capacity of 100%). The customer doesn't even need to order a new machine, as this is also offered by Bekum as retrofitting. Tandem Blow signifies the simultaneous blow-moulding of top and bottom, with its additional so-called 'bottom calibration'. The process, according to information supplied by Bekum, cannot be provided with equivalent performance parameters by the competition. In terms of small drink bottles, Tandem Blow systems achieves an output of more than 100 million containers a year. The equipment is regarded as the reference in its class. * Increasing output using Multi-Cavity* Small bottles for convenient consumption of milk-based drinks, sport drinks, juices and functional drinks for all age groups, with content ranging from 100 to 300ml, are currently fashionable. The Multi-Cavity procedure used for this makes an even higher cavity density of the tools possible. A normal machine is equipped with a form width of 500mm – a modified machine, such as the BM 506 DL (D= Double Station / L = Long Stroke), can accommodate forms with a width of up to 650mm. This results in a cavity density up to 30% higher. There's a solution for almost every problem: the food containers can be manufactured in a single layer, demonstrating the typical three-layer structure of a milk container, or be equipped with a barrier layer and be coextruded in a six-layer form. Booming market Tandem Blow is currently bringing Bekum a steady flow of new orders. New systems for drinking yogurt bottles, similar to the Actimel brand, are being delivered. The average production rate of the DM 506 DL is around 19,500 bottles an hour. In this case, Bekum even optimised the bottle weight in the wall thickness. The optimised Actimel bottles were subsequently tested for their fall properties, pressure resistance, and general mechanical properties. The results of the tests were more than convincing for the customer, and compared to conventionally manufactured bottles, economised on material by 25%.

**California consumers are quickly embracing the new Real California Milk seal introduced in late 2007 by the California dairy industry. As reported in dairy innovation 14 (November 2007), the seal represents a major new direction for California dairy industry promotion.** According to research conducted for the California Milk Advisory Board (CMAB), just three months after the launch of the new milk seal, 94% of Californians surveyed report they have seen Real California Milk advertising and promotions and 89% report an intent to purchase milk and other dairy products bearing the seal. “The research shows that the seal is resonating with California consumers,” said CMAB CEO Stan Andre. “There is a growing trend among consumers to buy locally produced foods as much as possible, and California consumers associate local milk with freshness. Californians also say that they want to support California farmers and the seal allows them to make that choice,” Andre added. “Several hundred dairy and fluid milk products now carry the Real California Milk seal, and the total is growing daily.” The CMAB has supported the Real California Milk seal with a comprehensive radio, television, print and outdoor advertising campaign, with spends totaling over $20 million to date. Recently the CMAB introduced five new radio spots and six new print ads for a California audience. The advertising emphasises fluid milk and highlights the fact that up to 20% of the fluid milk sold in California comes from outside of the state. One ad asks the question, “How California Is Your Milk?” “Our new fluid milk advertising initiative in California illustrates how committed the CMAB is to promoting the Real California Milk seal,” explained CMAB Vice President of Advertising Michael Freeman. “With our new ads we are continuing to invest in a programme that is having significant impact.” The CMAB introduced the Real California Milk seal last fall in response to consumer research indicating that seven out of 10 Californians surveyed said they prefer to purchase locally produced milk for their families. In fact, two thirds stated they would go to a different store to find locally produced milk.

Mizkan Americas, manufacturer of condiments and vinegars, recently announced the purchase of the Gourmet and Specialty Division of Imperial Brands Inc. The acquisition builds on parent company Mizkan Group’s plans for global expansion of its retail branded, food ingredients and food services businesses. This acquired division markets a full line of cooking wines, vinegars, wine reductions and other products for food processing and foodservice industries, expanding Mizkan Americas' portfolio in the liquid condiment category. Brands include Edmuno Cooking Wine and Paul Dupre’ Wine Reduction Sauces. The acquisition of Imperial Brands’ Gourmet & Speciality Division brings to Mizkan its experienced management staff and a workforce of more than 50 full-time employees.

Bionade, the trendy German soft drink that has achieved cult status in its homeland, has arrived in Australia. The all-organic drink is being imported by Queensland food and beverage distributor Jolly Products, and introduced at a succession of food shows around the country between now and October. Lightly carbonated Bionade was developed by master brewer Dieter Leipold in 1995, in a bid to restore the fortunes of the family-owned Peter Brewery in Ostheim, Bavaria. However, it is only over the last four or five years that the brand has really taken off. The drink is produced through a patented non-alcoholic fermentation process, using Bavarian-grown organic barley as its base ingredient. The company has also established organic plantations of elder trees – the first time elderberries have been cultivated as a crop in the region – to create one of Bionade’s signature flavours. As well as Elderberry, “delicately tart and fruity” Bionade is offered in three other organic flavours: Lychee, Herb and Ginger-Orange. The drinks are packed in simply stylish 330ml glass and 500ml PET bottles. Sales were set to top 250 million bottles in 2007. Bionade initially established niche markets among most of Germany’s West European neighbours, and was launched in the UK and US late last year. Now Jolly Products Managing Director Dieter Wittmann believes the drink will be equally successful in Australia. “Bionade is a hip drink in Europe because of its great taste and health qualities,” said Wittmann. “It started out as a completely idealistic product, but it ticks so many boxes that it has achieved everything the company hoped for, and more.”

Sweet Leaf Tea, one of the fastest-growing US makers of ready to drink (RTD) iced teas, has completed its largest round of funding to date from Catterton Partners, a leading private equity firm focused on the consumer sector. An early investor in companies including juice maker Odwalla, Build-a-Bear, PF Chang's China Bistro, and Kettle Foods, Catterton Partners has committed $18 million of growth capital to Sweet Leaf Tea. The investment will be used by Sweet Leaf Tea to increase its marketing efforts and expand its national distribution, which already includes natural stores like Whole Foods and grocery chains like Kroger and Safeway. "The ready-to-drink tea category is a $2.8 billion industry with the premium segment growing at an annual rate of 25%," said Michael Farello, a partner in Catterton, who will join Sweet Leaf Tea's Board of Directors. "Our assessment shows that Sweet Leaf Tea has the greatest potential for growth of any company in the category. This investment will give Sweet Leaf Tea the resources it needs to achieve an entirely new level of national awareness and sales." "We are very excited about Catterton Partners' investment in Sweet Leaf Tea and the opportunities it will enable," said Sweet Leaf CEO Clayton Christopher, who founded the business ten years ago in Austin, Texas. "In addition, Catterton Partners' experience in the retail and food service industries, branding expertise and support for our vision for the brand make them the ideal strategic partner for us as we continue our rapid growth." Sweet Leaf’s sales have almost doubled every year over the last five years. Total US sales of RTD teas are forecast to top $4.4 billion in 2011.

A logo developed by the European Commission, to be used on organic packaged products produced in the EU early next year, has been dropped due to it being too similar to the logo used by German retailer Aldi. The EU Farm Commissioner had been aware of the logo's resemblance to Aldi's range of organics logo for some time which is why the Commission had not officially unveiled the design. The matter was discussed with Aldi, and although in practice the new logo had already been theoretically agreed upon by member states, EU was forced to drop the design. Many organic ingredient producers and certifiers have been reluctant about using yet another logo on their packaging. Organic Farmers & Growers (OF&G) Chief Executive Richard Jacobs, said: "Processors and retailers who have been rushing to re-design labels and packaging now have to put that on hold again, even though they've already gone to the expense of starting the process. This is no way to run a single business, let alone a union of nation states!" Apparently the Commission is now planning to run a competition in the summer for any citizen of the EU to submit designs for a new organic logo. It will be asking the Council to delay the introduction of the new symbol until 2010.

*B&B (Brigl & Bergmeister) will be highlighting the themes of ecology and sustainability at the international trade fair Interpack in Germany during 24-30 April. * Much of the exhibition space at B&B will be devoted to the key issues of ecology and sustainability. Product presentations of label papers and flexible packaging papers also highlight key ecological aspects, such as: * Increasing CO2 carbon capture by increased afforestation in EU15 * Dramatic reduction in CO2 emissions due to renewable energy * Environment and hygiene certification provide transparency and confidence * For a clean environment - biodegradable packaging papers B&B is presenting packaging papers for the following target groups: Food and beverages, consumer goods (non-food), pharmaceuticals and cosmetics. The Interpack expo is held only once every 3 years, so it is a good barometer for detecting which trends are affecting the packaging industry most closely right now and in the immediate future.

Beneo-Orafti Active Food Ingredients Application Manager Rudi Wouters examines how ice cream makers can make their indulgent products more healthy. Rudi Wouters: Ice cream has always been viewed as an indulgence product. In fact, in recent years, the ‘premiumisation’ of the category - coupled with the rise of ever more decadent flavours - has only served to reinforce this positioning. But at the same time, health conscious consumers are driving demand for low sugar and low fat ice cream. For many producers, bridging this gap between health and luxury is the key to holding on to their share of a market that is mature, stagnant and facing increasing competition from private label. In the UK, for example, Heinz has extended its Weight Watchers range with a frozen dessert product called Chocolate Top Desserts – which appear to have all the traits of an indulgent treat but are in fact low in fat and contain just 166 calories per serving. In Germany, meanwhile, Roncadin is marketing a premium chocolate ice cream with just 3.5% fat under its Ehrmann brand and Langnese-Iglo has added a low fat ice cream dessert with cherry sauce and white chocolate inclusions to its Langnese Cremissimo range. Mission impossible? That a window of opportunity exists in the ice cream market for such products is clear. However, formulating products, which will win consumer acceptance, is not that easy in practice. Indeed, market research conducted by Beneo-Orafti confirmed that consumer expectations are high when it comes to selecting a low fat alternative to traditional indulgence products. It is the high sugar and fat content of ice cream that gives consumers a feeling of satisfaction. The challenge for product developers therefore, is to reduce the fat and sugar content without a discernable difference in sweetness profile, texture or mouthfeel. Beneo-Orafti has addressed this by developing Orafti HSI (Highly Soluble Inulin) – a composition of short chain inulin molecules derived from natural chicory root. The ingredient combines the fat replacing benefits of inulin with the ease of use and sensorial properties of oligofructose. Inulin is a well known fat replacer owing to its ability to stabilise water into a creamy structure with the same mouthfeel as fat. However, it is only 10% soluble at room temperature, which limits its use in certain applications. Oligofructose, on the other hand, is highly soluble and does not crystallise, precipitate or leave a dry or sandy feeling in the mouth. It also has a moderately sweet taste, which renders it an ideal natural sugar replacer. By incorporating Orafti HSI into ice cream recipes, product developers can take advantage of the combined benefits of these two ingredients. Orafti HSI can be used to improve the body and mouthfeel of low fat products, delivering roundness and creaminess. Up to 100% fat reduction is possible in ice cream. It is 35% as sweet as sucrose, which means it can be used in combination with sweeteners to reduce the sugar content of ice cream without affecting the taste. When blended with high intensity sweeteners, a synergy is created which reduces significantly the artificial aftertaste of the sweeteners to produce a balanced, rounded flavour. But Orafti HSI doesn’t just exhibit exceptional technical attributes – it also delivers well documented health benefits - so in addition to marketing ice cream containing the ingredient on its fat or sugar reduced status, manufacturers can focus on positive health attributes such as its prebiotic effect and high fibre content. Heat shock tests carried out by Beneo-Orafti have shown that incorporating as little as 1-2% of Orafti inulin into ice cream has a positive effect on the stability of the finished product. Orafti inulin inhibits the growth of ice crystals, which form during the product’s shelf life and cause the ice cream to develop a coarse texture. Orafti HSI has a caloric value of 1.6 kcal/g compared to sucrose (4 kcal/g) and fat (9 kcal/g) - meaning a significant level of caloric reduction is possible – and it has a Glycaemic Index (GI) of virtually zero, which means it breaks down slowly in the digestive system, causing slow and steady rises rather than sudden spikes in blood sugar and insulin levels. Recipe 1 shows how Orafti HSI can be incorporated into a vanilla ice cream recipe to reduce both the sugar and fat content. Recipe 1: vanilla ice cream Ingredient Test recipe % Cream (35% fat) 12.86 Sucrose 5.00 Skimmed milk powder 11.50 Isomalt ST-M 3.00 Orafti®HSI 6.00 Water 60.73 Emulsifier 0.80 Flavour 0.08 Flavour 0.02 Aspartame 0.0065 Acesfulfame K 0.0044 There are numerous examples of commercially available ice cream products, which are harnessing the fat and sugar replacement properties of inulin and oligofructose. One such product on the UK market is Wall’s Light ice cream. The individual tubs of vanilla ice cream are marketed as containing 50% less calories and 80% less fat. On the Belgian market, meanwhile, Unilever has a 5% fat vanilla ice cream under its premium Carte D’Or brand, and the company’s impulse brand Magnum now includes a Light variant with 30% less fat and 33% fewer calories. The UK market is also home to Skinny Cow ice cream, a brand that sells ice cream lollies and tubs containing, in some variants, less than 2% fat. * Adding a healthy dimension* But Orafti HSI doesn’t just exhibit exceptional technical attributes – it also delivers well documented health benefits. Inulin and oligofructose are prebiotics which are selectively fermented by intestinal flora. This means they not only promote optimal intestinal function, but also balance the body’s intestinal flora by stimulating beneficial bifidobacteria. So in addition to marketing ice cream containing the ingredient on its ‘fat reduced’ or ‘sugar reduced’ status, manufacturers can focus on positive health attributes such as its prebiotic effect and high fibre content. While the concept of marketing a product traditionally considered indulgent on its positive health benefits is relatively new, there are manufacturers who have seized this opportunity for innovation. Ice cream producer Pregel, for example, is making good use of both the technological and nutritional benefits of inulin and oligofructose. It is targeting consumers with a range of products - carrying the Beneo symbol – that are marketed on their prebiotic effect. Interest in healthier variants of traditional products is at an all time high. But to create products with staying power, manufacturers need to be sure that in removing the guilt of consumption they are not removing any of the enjoyment – and that means creating reduced fat and reduced sugar products which taste as good as their regular counterparts. By capitalising on the technological attributes of Orafti HSI, manufacturers can prove that it is possible to conceive products that are low in fat, but not in fun. *Beneo-Orafti Active Food Ingredients * *Application Manager * *Rudi Wouters *

Findus Crispy Bites are the first product from the Scandinavian company specifically created for children. Available in two kid-friendly flavours – Sausage & Bean and Pepperoni & Mozzarella – Crispy Bites offer a great way to whip up a tasty meal in less than 15 minutes. With less than 7% fat* and ready in under 15 minutes, they're an ideal snack or, for a simple main meal solution, serve with a healthy salad or vegetables. Launched in Asda stores in mid-March, Findus Crispy Bites are priced at £2.00 for a bag of 12. About Findus Findus has its origins in the Nordic region. In 1941, Marabou, a Swedish confectionery company acquired a small factory in the Northwest of Scania (Sweden), with a brand called Findus. In 1962, Marabou sold the Findus business to Nestlé, and it remained under Nestlé ownership until January 2000, when it was sold to EQT Scandinavia BV. With a turnover of approximately €800 million, Findus has a presence in Norway, Sweden, Finland, UK, France, Spain, Germany, Denmark, Czech Republic, Slovakia, Hungary, Thailand and Australia, and employs about 3,000 people. Findus calculates a 'serving' to be three Crispy Bites.

Launching in April, cooler manufacturer Ebac believes its newly redesigned water cooler website will set a new benchmark in the water cooler industry. Ebac is committed to doing everything it can to support distributors, and the redesigned website should become an invaluable tool to help businesses thrive. For the first time in this industry, distributors will be able to log onto a manufacturers' website and create their own marketing materials from a series of templates designed to be used for anything from press advertising to brochures. Visitors will be able to access help with common service issues, watch videos showing how to fix minor faults, and also see demonstrations on how the patented Ebac Watertrail is fitted. Ebac’s Chairman John Elliott MBE said: “We have a continuous passion to challenge convention and innovate in everything we do, and providing a website which does more than showcase our products is a natural step. We want to make our customers’ lives easier. All our innovations reflect this fact from the invention of the Watertrail to the introduction of our new website.” Scott Meikle, Marketing Director, added: “We expect our redesigned water cooler website to quadruple the current amount of unique visits to the site and double the amount of time each user spends per session. The standard of websites in the water cooler industry has never been strong and we hope our site will become the benchmark for the industry.”

The energy drink Michel POWER CoffeeBerry was launched by Rivella AG from Rothrist in Switzerland. For the 200ml glass bottle, Rivella AG chose a Silgan White Cap closure, type 38mm medium deep drawn Twist-Off with button. It is the first fruity energy drink worldwide with the trademarked CoffeeBerry extract, which comes from the red coffee cherry, the fruit of the coffee tree. Rivella does not use any synthetic caffeine but only that extracted from coffeeand so guarantees a powerful boost of energy, the same as in a cup of coffee. The energy drink is a refreshing alternative to coffee and ideal for juice drinkers and coffee lovers at home or on the go.