Axiom Foods Selects Univar as Distributor in US
April 10, 2019
Axiom Foods has chosen ingredient distributor Univar as the preferred distributor for its plant-based portfolio in the US.
As per the terms of the agreement, Univar will distribute the complete Axiom Foods portfolio, including rice, pea proteins and other plant-based ingredients.
The ingredients are commonly used in bars, snacks, nutritional beverages and meat analogues or extenders.
Univar Solutions director of food ingredients Austin Nichols said: “Axiom Foods’ ability to innovate and deliver neutral, soluble and allergen-free solutions to meet consumer demand will ensure our long-term mutual success as Univar Solutions provides market intelligence data and analytics to predict trends and drive growth.
“Working with Axiom Foods gives us the opportunity to collaborate with a leading innovator of rice and pea protein and bring consumers the products they are demanding.”
Axiom Foods supplies vegan and allergen-friendly products to formulators, as consumers are increasingly demanding end-use products featuring healthier label claims.
Axiom Foods CEO David Janow said: “Our unique functional options, patents, clinical studies, commercial quantities and strict quality standards differentiate ourselves from other competitors within the plant-based protein market.
“Working with Univar Solutions will ensure that our products can be accessible to a larger customer base of food and beverage manufacturers who are looking for the ‘Intel Inside’ of plant proteins and asking for Oryzatein rice protein and Vegotein pea protein by name. Sustainable options are a must and we have both a winning method and a winning team.”
Last month, Carrageenan manufacturer and supplier Compañia Española de Algas Marinas (CEAMSA) selected Univar Solutions to distribute its texturising products in several European markets.
The texturising products are utilised in various applications within the food industry, including chocolate milk, dairy-free beverages and confectionery.
Article originally published in FoodProcessing-Technology.com