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.

Of all the exhibitors at the recent Berkeley Springs tasting event, Chicago-based Moni’s Teas was the most inspiring. The company’s organic line of fine tea products was sold alongside a range of premium bottled water brands. Moni’s Teas owner Monica Hayman explained that, as fruit tea infusions are refreshing when served cold on warm days, women can feel more pampered and gain functional advantages by using luxury bottled water. She added: “In order to drink tea, you add water. So why not add water that contains a high quality pH or possibly calcium, magnesium or other nutrients with healthy benefits.” The company stocks more than a dozen premium brands, including Aquadeco, Berg, Finé, Highland Springs and Tasmanian Rain.

Ethical brands, which provide a portion of sales or profits to alleviate water shortages in the developing world, more than doubled their volumes in 2007, according to the 17th annual UK Bottled Water report from Zenith International. Final flood relief figures show that bottled water companies also provided a total of 55 million litres to assist households affected by lack of access to clean water during last year's soaking summer. Always an important factor, the effect of poor weather on overall consumption was especially severe in 2007. Record summer rainfall caused the UK market to fall by 4% in both volume and value to 2,185 million litres, and £1,590 million at retail prices. Consumption per person reached 36.0 litres last year, compared with 29.6 litres five years ago. "Despite such a disappointing summer, the role of bottled water in emergency situations and the surge in ethical waters highlighted new areas of consumer resonance," said Zenith Market Intelligence Director Gary Roethenbaugh. Sales of water in retail sizes saw a smaller decline than the total market in 2007, falling by 3.3% to 1,785 million litres. A maturing UK water cooler sector slipped back further in 2007, dropping by 30 million litres. Including volume through water coolers, still water claimed an overall 86.8% share. Sparkling water held up better, with a 2.4% volume decline. The share of spring water rose to 26.0% in 2007 after reclassification by the Highland Spring brand. World market leaders Danone and Nestlé saw their combined share of UK consumption dip to 28% following Danone's divestment of Eden Springs. Princes Soft Drinks, Highland Spring and Greencore Mineral Water held their positions as the next three largest operators. The top five groups accounted for 56.8% of total volume in 2007. "Despite increasing beverage choices, bottled water has retained particular popularity in school lunchboxes, on the dinner table, at the gym and for hydration on the go," Gary Roethenbaugh continued. "Bottled water’s purity and zero calorie virtues should continue to drive the market forward." UK bottled water consumption remains well behind the West European annual average of 110 litres per person. Zenith projects 3% to 4% annual growth in the coming years, pushing UK sales to 2.6 billion litres in 2012.

Premier League football club Tottenham Hotspur has replaced its traditional water coolers and has installed mains-fed Tana Water machines in its restaurant, coaches’ area, medical centre, reception and education centre. The new machines dispense chilled mains water that's treated with ultraviolet light to kill germs, and is filtered to improve taste. * About Tana Water* Tana Water UK Ltd is a wholly owned subsidiary of Tana Industries, one of the world’s leading developers and producers of mains-fed water dispensers.

*Dannon has unveiled a new advertising campaign for Activia featuring award winning actress and passionate self esteem advocate Jamie Lee Curtis. In the new campaign developed with Young & Rubicam, to air throughout 2008, Curtis draws attention to the importance of digestive health, sheds light on this all too frequent, silent health problem and presents Activia as a delicious, simple solution. * Studies show that more than 87% of Americans suffer from occasional digestive health troubles and 70% of women say their digestive health issues have a negative impact on their daily lives. Despite this, many people are silent about this important subject. Curtis hopes to change this. "I am not afraid to talk about bowel issues - there I said it - and I'm very committed to help people find solutions, like a balanced diet and Activia. It is rewarding to be the ice breaker who speaks openly about digestive health and irregularity, and make it easier for people to find a solution.” Dannon believes Curtis' charismatic personality and integrity will inspire Americans to overcome their reluctance to talk about and hesitance to treat their occasional irregularity. The first stage of the campaign will feature introductory ads with Curtis discussing digestive health problems and the clinically proven benefit of Activia. The campaign will evolve with Curtis and will include frank and open conversations about occasional digestive health issues. Activia Brand Director Jeffrey Rothman believes Jamie Lee Curtis is the ideal partner for Activia to help more Americans talk about and take control of their digestive health. The company claims that Activia is the first and only probiotic yogurt available in the US that is clinically proven to help naturally regulate the digestive system in two weeks by helping with slow intestinal transit, when eaten daily as part of a healthy and balanced diet.

Underwriters Laboratories (UL) has developed a new certification programme for bottled water. This new initiative enables consumers of bottled water to choose brands that have been validated by UL to meet the Food and Drug Administration (FDA) and International Bottled Water Association (IBWA) requirements for quality and safety. The seal of quality assurance will also enable producers of bottled water to differentiate and more effectively communicate their commitment to the product quality and safety. UL Global Water Business General Manager Jeff Smith commented: “The introduction of this new Mark for bottled water is a natural extension of UL’s commitment to public safety,” said Jeff Smith, general manager, UL Global Water Business. “Consumers can feel confident that when they see the UL Certified Water Quality Mark on bottled water, that the global leader in product safety certification, with more than 100 years of service, has independently tested the safety and quality of the water.” Ongoing commitment The announcement of the Certified Water Quality Mark demonstrates UL’s continuing commitment and leadership in water quality. In the summer of 2007, UL commissioned a blind market research study to quantify the value of the UL Mark among US consumers of bottled water. The study found that in every tested scenario there was significant consumer preference for bottled water brands that carry the UL Mark, and that many consumers would switch brands or pay more to get the benefits of the UL Mark. “High consumer preference toward the UL Mark demonstrates the public’s desire for independent verification that bottled water meets all federal regulations for quality and safety,” said Ann Marie Gebhart of UL. “The UL Mark is one of the most widely recognized and trusted safety symbols in the world. Bottled water manufacturers who partner with UL can now very effectively communicate their commitment to the quality and safety of their products.” The new UL Certified Water Quality Mark will first be available for bottled water products intended for distribution in the United States. Consumers can be assured that bottled water bearing the Mark is produced at plants audited by UL, and those audits are inclusive of the IBWA, Hazard Analysis and Critical Control Point (HACCP) and Good Manufacturing Practice (GMP) requirements. Quality testing To date, UL has analyzed more than 1.5 million water samples for thousand of bottlers, public water supplies, engineering firms, consultants, and state and federal agencies, including the Environmental Protection Agency (EPA) and the U.S. military. UL’s water laboratory is certified in 48 states and Puerto Rico, making it the most certified laboratory for bottled water analysis. The introduction of the new Certified Water Quality Mark for bottled water is the latest in a series of milestones for UL’s Water Programme. UL’s drinking water analytical laboratory in South Bend, Ind., has more than 20 years of experience analyzing bottled water in accordance with FDA standards. Highly active in water safety and quality, UL staff has served on the Technical and Government Relations committees for the IBWA and continues to make presentations to the water industry. In 2007, UL was awarded the IBWA Plant Inspection Contract, allowing UL to conduct unannounced annual third-party audits of bottled water plants for IBWA members and candidate members. UL’s water quality certification programme is fully accredited in the United States and Canada. UL is a recognised certifier of water products and water testing by the EPA and is an active participant on numerous national standards committees and industry task groups.

*Convictions for corporate manslaughter in the food and drink manufacturing could soar under the new Corporate Manslaughter Act coming into effect on 6 April 2008, according to the UK risk adviser and insurance broker Aon. * British companies responsible for work deaths, which have previously escaped prosecution, could now face a criminal record and unlimited fines, if they do not strengthen their health and safety strategies. From April 1997 to March 2007 there were 37 fatalities in food and drink manufacturing, a sector that ranks among the highest of manufacturing injury rates. The greatest proportion (about 40%) of fatalities is related to workplace transport and 30% of falls from height were fatal. Across the UK, some 241 people were fatally injured in the workplace in 2006/07 alone (Source: Health & Safety Executive) yet there have only been 34 prosecutions and just six convictions since 1992, according to the Crown Prosecution Service. Conviction under the former legal framework proved almost impossible as a company could only be convicted if the ‘directing mind’ or senior individual could be identified and found guilty for gross failings leading to the death. Now prosecutions are likely to prove more successful as the court can consider the wider corporate picture by looking collectively at the actions of senior management. * No claims culture* Aon Director Peter Jackson said: "The good news is that the injury rate for the food and drink sector has dropped by almost 50% since 1990/91. Alongside this, an increasing number of migrant workers in the sector has lead to a reduction in claims for accidents as they have much less of a claims culture – but this is changing as they adopt the local culture. "As such, companies cannot afford to be complacent about the duty of care owed to their employees. They must regularly review and monitor their health and safety procedures to overcome potential problems in the future, including the impact of prosecution under the Corporate Manslaughter Act. If a food and drink manufacturer can demonstrate that procedures were in place and correctly monitored, this could decrease the likelihood of conviction, in addition to preventing the fatality in the first place." Direct action Food and drink manufacturers whose accident records are better than the norm have applied the following: A robust risk management and health and safety function that reports directly to the CEO or board committee; Clear health and safety processes that are 'owned' by staff on the factory floor and included in shift management Key Performance Indicators; Multilingual instructions on health and safety; Understanding of the full cost of claims at a site level so local management start to take the issue more seriously; Effective claims management so legitimate claims are concluded quickly and don't attract more cost than they need to and spurious ones are defended robustly. Aon Technical Director Tom Sheffield commented: "MPs such as David Blunkett have argued that numerous public disasters and workplace accidents caused by companies' gross failings have gone without punishment because the government has not previously had good tools to prosecute effectively. This inability to convict has been the largest driving force behind the new Act. Armed with this new law, prosecutors could be eager to put these weapons to the test. "As such, this really serves as a wake up call to business to update their health and safety controls for the well-being of their employees and the public." Aon is also advising companies to protect their employees and themselves by: Ensuring clear governance and internal control regimes in the workplace and that these are effectively enforced; Undertake a gap analysis on their legal and regulatory compliance; Checking directors and officers insurance policies to see if they are covered in relation to the new laws – add coverage for both the company and directors so the policy will pay for investigations and defence costs;