Sales revenues for Agrana's sugar segment were down to €171m for the three months ended May 31, from €243m the same quarter the previous year, due to EU sugar reforms.

The Vienna-based sugar, starch and fruit group said in its first quarter trading report for 2007/2008 that overall sales revenue decreased by 5 per cent to €449m from the €472m in the same quarter in 2006/2007.

"While the starch and fruit segments grew substantially both in revenue and earnings, the sugar segment saw a revenue decline in the first quarter of 2007/2008," said Johann Marihart, Agrana's chief executing officer.

Zurich-based cocoa manufacturer Barry Callebaut will open a sales office in India in September 2007, the company said today.

Barry Callebaut said the opening of a sales office in Mumbai would fit in with its strategy to expand into emerging markets.

It plans to increase the share of sales generated outside Western Europe and North America from 11 per cent to 20 per cent by 2010.
The sheer size of the Indian population and the growing economic power of the region mean that the growth potential...

Real Good Food said this week it is focusing upon its sugar and bakery sectors following the disposal of its fish business.

The UK-based company financial report for the six months to 30 June, released on Wednesday, indicates profits are starting to recover within these sectors, following the disposal of Five Star Fish last month.

The company said sales of Napier Brown Foods, its sugar division, were ahead of the same period last year, due to wins in retail and industrial sectors.

A new ingredient extends the shelf life of chocolate products by up to 30 per cent, its manufacturer claims.

Chocolate products are generally prone to oxidation, particularly those containing high levels of milk or fat, making them deteriorate quickly.

In a statement released today Slovenian-based company Vitiva claims Inolens 12 is an alternative to synthetic antioxidants because it uses all natural ingredients and is allergen-free. It also claims the ingredient can be added without altering the taste or smell of the chocolate product.