A mew Managing Director has joined Organix to help drive brand growth and strengthen market position.
Philipp von Jagow (pictured), has joined the baby and toddler snack food brand in the top job, bringing with him expertise that will enable Organix to drive its growth and strengthen its position in the market, as the brand continues to deliver record sales performance.
Philipp has more than 12 years’ experience in brand leadership; previously he was Marketing Director and Vice President of the Jams Category at Schwartau, a family run enterprise of €300m based in Germany, which, like Organix, is part of the Hero Group. Prior to that, he spent two years as Group Product and Marketing Manager at Semper, the market leading Infant nutrition business, in Sweden, and previously held a number of marketing and trade marketing roles at Schwartau. Read More
A series of workshops are to take place to help food manufacturers with reformulation to make products healthier.
Following recent research by IGD revealing over two thirds (70 per cent) of UK shoppers are happy for food manufacturers to change the recipe of products to make them healthier, providing the products are still as tasty, the organisation has announced the launch of a series of free pop-up workshops to help the food and grocery industry tackle reformulation.
The free workshops are designed to help, inspire and guide companies in their reformulation journey. With a varied speaker line-up and attendees, the workshops are suitable for manufacturers, and caterers across all categories within the food industry, including small businesses.
Jon Woolven, Strategy and Innovation Director at IGD, explained: “The race is on for food companies to make their products healthier. Nearly two thirds have told us they have started their reformulation journey but still have work to do. Some 83 per cent said they have received positive feedback from their customers about reformulation, suggesting the benefits outweigh the risks.
“We want to help other companies who are perhaps concerned about the impact of reformulating or just do not know where to start their journey. The big question is how do you reformulate products while still keeping the same delicious taste?”
Each workshop is co-hosted by a well-known retailer, where they will present on their own reformulation activity. Find out more at www.info.igd.com
Doves Farm has revealed the results of its £3m rebranding.
The gluten free food producer has unveiled FREEE by Doves Farm, the new home of its free from range.
FREEE by Doves Farm offers consumers a clear distinction between the two core pillars of the business; the traditional organic, wheat containing products, and the gluten free and free from range under the new brand name FREEE. Each area of the business has its own dedicated staff and separate production facilities.
While the products have not been re-formulated, the introduction of FREEE by Doves Farm incorporates a new brand name and logo, which conveys the feeling of freedom to choose natural food without worrying about allergens, such as gluten. Alongside this will sit a brand new website.
Commenting on the launch, co-founder of Doves Farm, Clare Marriage, said: “We felt it was time to clearly define the two pillars of our business and invest in giving our free from range its own home. Our new logo incorporates an additional bouncing ‘e’ in FREEE that offers a sense of feeling free again.
“FREEE by Doves Farm believes in choosing naturally gluten free raw materials, for example, we would never use HPMC (hydroxypropyl methylcellulose). We do this by offering great products that never compromise on taste and are all clearly labelled for the consumer.”
FREEE by Doves Farm features 65 products, including flour, pasta, breakfast cereals, cookies and flapjacks, with two new products added to the range; Gluten Free White Bread Mix and Gluten Free Pizza Base Mix.
Organic & Natural Business magazine