dallant news nº2 [eng]
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http://www.dallant.com/wp-content/media/dallantnews-2-2010_ENG.pdfTRANSCRIPT
WE BRING FLAVOUR TO YOUR PRODUCTS AND GIVE LIFE TO YOUR PROJECTSE
july 2010 / 2
DALLANT
UPDATES
EXPANSION OF OUR PRODUCTIVE FACILITIES
ENERGY EFFICIENCY PROGRAMME
NEW PRODUCTS
POWDER NATURAL JUICES
EMULSIONS WITH NATURAL COLOURING
SECTOR AND
MARKETS
BRANDS IN A CRISIS PERIOD
CALORIES, NUTRITIONAL INFORMATION HIGHLIGHTS
dallant news DALLANT UPDATES
2
The new atomizer can process up to
150kg of evaporated water per hour.
Moleva’s new facilities inauguration.
ve the sales growth due to opening new markets.
Among the new investments
already made, we can
underline the setting up of a
new atomizer able to process
up to 150 Kg of evaporated
water per hour.
This equipment, along with the recently installed new line of
emulsions, which has a daily capacity of up to 15000 Kg, enables us to reinforce our vast off er of powdered
fl avours and atomised juices, as a response to the growing sales of this kind of products.
Thereby, Dallant continues to grow
and create jobs, consolidating itself
as a leading supplier to the food
industry.
This subsidiary company, initially dedicated to the manufacturing of concentrated fruit juices and fruit derivatives, progressively assumes the role of the group’s
main productive centre, with capacity to elaborate a wide variety of fl avours and nutritive products from fruits and natural raw materials.
The investment plan, which
started two years ago with a
total value of 5 million euros
has led to a 32% increase of
productive fl oor space, with
over 3.000 square metres.
In the same way, the storage space has also increased by the same proportion with special reinforcement in the
freezing and controlled temperature
areas.
This expansion comes together with a gradual acquirement and set up of new, more effi cient production li-
nes, with a greater automation de-
gree and gifted with the ultimate te-
chnology. Thus, Dallant is projected towards the future, helping to achie-
E X PA N S I O NOF OUR PRODUCTIVE FACILITIES
On May 12th the enlargement of the productive
facilities at Moleva S.A. was formally opened in
El Palau d’Anglesola (Lleida).
dallant news DALLANT UPDATES
Our facilities are designed
for a more rational and
ecological use.
We come from a society where the little interest in the eff ects of the use of hydrocarbons and the cost that it has on the environment produced an irrational energy use. Today, due to economic reasons and, above all, to protect the environment and the society in which we live, it is our
duty to contribute to the global
sustainability.
Energy effi ciency is defi ned
as the rational use, the
exploitation and the
preservation of energy.
That is to say, the effi cient use of
energy via intelligent saving by trying to generate and use products with better energetic qualities (electricity, heat and light..) but with lower energetic consumption (raw materials, natural energies), contributing to looking after both our planet and social environment.
Dallant’s energy effi ciency programme.
In this framework, Dallant already
includes Energy Effi ciency as a
strategy, incorporating it to
its systems of continuous
improvement. There are two main action lines.
1 The improvements in the equipment by
acquiring machinery and ins-truments of lower consump-
tion as well as the design of more
rational and ecological facilities.
In this sense the investments that Dallant has made in the facilities over the last years already follow this criteria.
2 The change of the behaviour patterns towards day to
day energy use in each job (air conditioning, lighting, computer equipment...)
Therefore, there is a need to be fully aware of the benefi ts and costs involved as well as a strong compromise both individual and collective.
To meet this purpose, Dallant has
trained its employees in Energy
Effi ciency and has elaborated a
programme that sets objectives as
well as follow up and evaluation
systems.
Thanks to the Energy
Effi ciency programme
our company reiterates
its compromise with
our society, not only by
supplying healthy, pleasing
products to our consumers
but also by contributing
to minimise the impact
of its activity, in order to
favour people and the
environment.
ENERGY EFFICIENCY Dallant already includes the concept of Energy
Effi ciency as a strategy, incorporating it to its systems
of continuous improvement.
“The Energy Effi ciency programme sets
specifi c objectives as well as follow up andevaluation systems... “
4dallant news NEW PRODUCTS
POWDER NATURAL JUICESThe new atomisation equipment gives Dallant a
great versatility and fl exibility when it comes to
manufacturing microencapsulates, accessing a wide
range of ingredients from fl avours and encapsulated
concentrated juices, to functional ingredients and
natural raw materials.
With the aim to increase stability and expiry date of these raw materials, as well as protecting them, controlling their activity and preserving and even promoting their organoleptic features, a great number of substances, generally found in liquid form are now available as solids, allowing the manufacturer to optimise the manufacturing process and maximise the benefi ts of the fi nal product.
Thereby, there is now an open door to the introduction of new and better
ingredients that promote the fl avour and the taste, as well as the functionality
of a product, providing a greater sensory pleasure and a palpable benefi t to the consumer’s health.
In this framework of new developments, Dallant has several series of powder fl avours and new atomised natural juices, in a wide
variety of fruit fl avours, for its application in multiple sectors such as confectionery, desserts, mousses, dairy products, biscuits, bakery products, bread, refreshing drinks (powdered), dietetic and pharmaceutical industry.
Therefore, Dallant off ers
new and better products and
improves its competitiveness
and service in order
to give a greater
added value to its
customers.
“...there is now an open door to the
introduction of new and better ingredients
that promote the fl avour and the taste. “
nd better product
ves its competitiv
ervice in ord
e a grea
value to its
mers.
n of new and better
ll as the functionality
alpable benefi t to
eral series n a wide
sectorsbiscuits, etic and
rs
ts andts and
veness
der
ater
t
Consumer’s health is
one of the main pillars
of Dallant’s new product
development.
EMULSIONS WITH
NATURAL COLOURINGNew range of emulsions for application in soft drinks.
In response to a new European legislation on food additives and specially colourings (CE1333/2008) to be applied as of July 2010, Dallant presents to its customers a new range of emulsions for application in soft drinks.
Consumer health is one of the main pillars of Dallant’s new product
development. These new products clearly prove this purpose, as the technical
solution goes way beyond the almost obligatory substitution of synthetic
azoic colourings for other natural ingredients, due to the fact that they not only give colour but also bring a recognised functionality.
Accordingly, the off ered solution not only manages to avoid certain warnings on the fi nal product’s labelling, but also allows manufacturers
to add positive health claims and consider the option of repositioning the drink.
This new portfolio covers the
main taste and fl avour range
in most soft drinks, whilst
keeping the organoleptic
properties that characterise
Dallant’s emulsions, whose
high evaluation and market
recognition makes us as
leaders in this market segment.
dallant news NEW PRODUCTS
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In this sense, as an example, new orange references are now available, in which beta carotenes have been used. These ingredients are antioxidants and precursors of
Vitamin A, benefi cial to the skin, eye health, mucous membrane and bones.
In the same way, new lemon emulsions have been formulated with lutein, a vegetable pigment with eye health properties
give colour but also b
Accordingly, thwarnings on th
to add positthe drink.
In this savailabTTThese inVVitamin
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In the samewith lutein, a
dallant news SECTOR AND MARKETS
6
During crisis periods, only those who are capable of keeping to classical values, such as health, family, friendship and work, are able to connect with the consumer. People are now going back to basics,
to what is essential, to the origins. Now, consumers appreciate what is
instinctive, vital and authentic, that
can be refl ected in a
direct, clear and honest
communication. It is not time for subtleties, subterfuges
or interpretations.
BRANDS IN A CRISIS PERIODThe current turbulent economic
environment has dramatically
changed the scenery for brands and
consumer products, and above all,
consumer behaviour when buying.
The availability of less money leads to a greater
rationalisation when it comes to purchasing. Consumers (more women than men) have stopped impulse buying and now thoroughly plan, analyse and objectivise what goes
into the shopping trolley. In this context the price/quality issue becomes more relevant than ever in decision making.
As a result, private label brands earned a market share of up to 33% of the total
food market (according to Kantar Worldpanel data) a level which seems to have stabilised, should we take into account markets such as Great Britain and France, where private label brands have been developing for a longer period.
However, according to other sources (Nielsen and Millward Brown),
manufacturers’ brands may recover ground, if they haven’t already
begun to do so. This is due to the fact that even now, price is not the
only important thing.
dallant news SECTOR AND MARKETS
7
Source: El País
private labelsPrivate label brands ear-ned a market share of up to 33% of the total food market (according to Kantar Worldpanel data) a level which seems to have stabilised, should we take into account markets such as Great Britain and France, where private label brands have been developing for a longer period.
In this context, manufactu-
rers’ brands have an advan-
tage, as they have always
created emotional bonds
with the consumer, there-
fore they just need now to
reorientate and focus in this
direction.
However, in a recent study (Ipsos Marketing) carried out in 23 countries, 80% of consumers hold a good
opinion of private label brands, as
they perceive that they meet the
aforementioned basic values.
Therefore, it can be shown that going beyond rationality, brands that awaken feelings are the ones that create value in the consumer’s mind and deeply infl uence them when deciding what to purchase.
There is a need then to diff erentiate within the basic dimensions and both kinds of brands can achieve this goal. As a result, at a time of crisis, competitors become the best incentive to get closer to the consumer.
dallant news SECTOR AND MARKETS
july 2010 / 2
DALLANT, S.A.FLAVOURS FOR THE FOOD INDUSTRY
Ctra. Laureà Miró, 392 08980 Sant Feliu de LlobregatBarcelona (España)
Tel. +34 936 859 880
Fax +34 936 660 726
E-mail: [email protected]
www.dallant.com
CALORIES, NUTRITIONAL
INFORMATION HIGHLIGHTS
Manufacturers are sure about it: of all the nutritional
information, the one that consumers value most is that
relative to energy, the number of calories in food.
According to this positioning, they are now proposing – via the European association, the Confederation des industries Algro- Alimentaires de l’UE (CIAA) – not take any notice of
the present system, in which the number of calories is
shown per 100 grams, in favour of another in which the
quantities would refer to a portion. This will mean that in some product categories calories will be the main claim, even beyond weight or content. This trend has been widely present in the United States for years, while in Spain can now be seen in the “light” and “zero” soft drinks.