News briefs: Heinz Beanz, ABF acquisition and fats

Tag : Dry Yeast
Heinz drops 'baked' from beans brand

After more than 100 years on the shelves, Heinz has scrapped the word 'baked' from its popular beans products, tobe called just 'Heinz Beanz'.

While the can will not look completely different, with the firmmaintaining its turquoise label, it will include a picture of theproduct.

The back of the new tin will also highlight the nutritionalbenefits of the beans, having reduced their salt content by 30 percent after criticism for its high levels.

The firm said the reason for the change, which is bound to provokesome reaction from die-hard fans and traditional consumers, wasbecause the full title was considered too long and difficult topronounce. It will also allow them to link the product to theslogan, 'Beanz means Heinz'.

Baked Beans first went on sale in Britain in 1886 and the companynow makes 1.5m cans a day.

The brand has developed over the years to include varieties such asorganic, a lower in fat Weight Watchers version, curried bakedbeans, and baked beans with sausages and chicken nuggets.

ABF acquisition

The European Commission has suspended its review of AssociatedBritish Foods ( ABF ) acquisition of some of the assets of GB Ingredients, according to newsreports, adding further complications to an already drawn outassessment.

This follows an extension to the competition review announced inMay, for which no reason was given.

This suspension means the Commission is seeking missinginformation, and will only continue with the review once theparties have provided the necessary materials, said Reuters newsagency.

ABF announced its intention to buy parts of GB in October 2007. Itwas able to complete the acquisition of a wet and dry yeast plantin Italy and a 50 per cent share of Uniferm, a German jointventure, relatively quickly.

Plans to buy sales and distribution businesses in Portugal, Spainand France have stalled due to concern as it would take the numberof suppliers compressed bakers' yeast in those markets from threeto two.

Reducing saturated fats

The UK Food Standards Agency (FSA) presented the progress it ismaking in efforts to reduce the amount of saturated fat consumed inthe UK at a meeting for key industry stakeholders yesterday.

The average Briton consumes 20 per cent more than the government'srecommended amount of saturated fat, leading the FSA to begin aprogramme directed at its reduction at the beginning of this year.

The FSA said it has built partnerships with specific sectors of theindustry to help in the reformulation of foods that contribute tothe most saturated fat in the diet, such as biscuits, cakes, crispsand confectionery.

It is also developing a public health campaign to raise awarenessof the health implications of eating too much saturated fat, and toprovide tips on how to follow a healthier diet.

Corinne Vaughan, deputy head of nutrition at the FSA, said: "The scientific evidence is clear - a diet too high in saturatedfat is linked to an increased risk of cardiovascular disease and soit's crucial we both encourage industry to reformulate wherepossible and offer practical advice to the public so we can allchoose a healthier diet."

The programme follows on from the FSA's successful salt reductioncampaign, which was initiated in 2004. However, the body has saidthat cutting saturated fat content will be harder than it was withsalt because of the technical challenges for food manufacturers.