Comet Bio, a manufacturer of healthy and sustainable ingredients, has been named the winner of this year’s World Food Innovation Awards for Best Ingredient Innovation. The award recognizes the company’s Arabinoxylan prebiotic dietary fiber extract, and Sweeterra™ syrup blends which are functionally equivalent alternatives to corn syrup but with up to 35% less calories, lower sugar, and higher dietary fiber.

“We are honored to be named a winner at this year’s World Food Innovation Awards for our healthy, sustainable ingredients,” said Comet Bio’s CEO Rich Troyer. “Today’s consumers expect products that address their health concerns while also tasting great and being sustainably produced. Our ingredients provide companies in the nutraceutical, food and beverage industries with ingredients that support gut health, reduce calories, and lower sugar levels without compromising the quality of their end products.”

Comet Bio upcycles food and farm leftovers – such as wheat stems and corn stalks – into healthy, sustainable, and natural ingredients for use in supplements, foods, and beverages. The company’s Arabinoxylan dietary fiber is a prebiotic dietary fiber that can be used to improve the health profile of gummies, bars, drinks, and supplements. The company’s Sweeterra™ syrup blends are a natural, functionally equivalent alternative to corn syrup giving companies a healthier sweetener option. Their Sweeterra™ 63DE blend has up to 35% less calories, lower sugar, and higher dietary fiber content than traditional corn syrup, while their Sweeterra™ 95DE syrup is highly pure and non-GMO. According to an independent Lifecycle Carbon Emissions Assessment (LCEA), Comet’s ingredients reduce greenhouse gases by up to 60% compared to traditional corn syrup.

Comet Bio’s manufacturing process closes the loop on the food system, and helps turn food and farm leftovers into an economic opportunity for farmers and food and beverage producers alike.


March 20, 2019

Download this file (WS910 Press Release.pdf)WS910 Press Release.pdf[ ]171 kB

VANCOUVER, B.C., March 7, 2019 -- Great Little Box Company Ltd. (GLBC) announced today that it has again been recognized as one of Canada’s Best Managed Companies. This annual competition recognizes excellence in Canadian owned and managed companies and has selected GLBC as one of the companies to be recognized for this coveted award. Established in 1993 this award recognizes a select group of Canadian companies and offers 4 levels of achievement in this exclusive network.  GLBC has achieved platinum status for 8 consecutive years. 

GLBC is honored to be named among the excellent companies in this year’s Canada’s Best Managed Companies List.  While the awards are celebrated once a year, it is a distinction GLBC works hard to maintain on a daily basis.  “Our business has grown and changed, been challenged and triumphed. Through it all, we have maintained our core values, investing in great people in order to foster a great work environment” said Brad Tindall, President of GLBC.

Headquartered in Richmond, B.C., GLBC has established itself as the one source for innovative packaging and label solutions. Founded 37 years ago, the company is now comprised of a diverse workforce of 300 employees and growing. “Managing a company is challenging and we understand how important it is to communicate regularly, be a source of inspiration, and ensure all employees feel valued and appreciated. Our Platinum status of Canada’s Best Managed Companies signifies that we are moving in the right direction. We are proud of where we have come from, what we have built, and where we are going”, said Brad Tindall, President of GLBC.


Nice, France, 26 February 2019 – Food and beverage companies have a sense of the importance of new digital technologies to food safety, but lack the understanding of how to apply solutions like blockchain for this purpose – that’s according to a global survey of more than 1 600 industry experts.  The survey carried out by DNV GL and GFSI found that only 1 in 10 companies are currently using new technology to ensure food safety but firms responded more positively in the longer term, with that number rising to almost 4 in 10.

Of the new wave of digital technologies, sensors and beacons (44% today, 56% in three years) are the most widely used solution followed by blockchain (15% today, 40% in three years).  However, the lack of clarity is impacting investment decisions with more than a quarter of companies saying they do not know how much they will invest in digital solutions in the next 12 to 18 months and 14% answered that they will not spend in this area at all.  Asian companies in particular see value in blockchain, with 57% expecting to use the technology in three years, which is significantly higher than other regions.

“Digital technologies such as blockchain will transform many industries, especially those in the retail sector, but this survey indicates that to many food and beverage companies these technologies have yet to transition from buzzwords to real applications,” said Luca Crisciotti, CEO – Business Assurance, DNV GL. “At DNV GL we introduced blockchain to raise transparency in the certification process and to help brands bridge the trust gap between their efforts and consumers’ concerns, but it is clear we must work together as an industry to fully utilize the potential of new digital technologies to improve food safety.”

Elsewhere in the survey, safeguarding the health of consumers (88%) was shown to be the main driver of food safety, followed by laws and regulation (69%) and needs/requests from customers (60%).  Commercial benefits (30%) rank low, indicating that ensuring food safety is seen as a prerequisite.

Operational risk (76%), such as contamination, is perceived to be the standout threat whilst a lack of food safety culture (30%) and compliance to regulations (28%) are the next two biggest risks.  The fear of operational risks is especially strong in Europe (82%) compared to other regions.

A clear majority of companies view certification as a necessity of doing business (79%) whilst more than half (53%) see it as a way of improving food safety.


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