Woolworths recalls Macro nut spreads due to undeclared allergens

Woolworths is recalling its range of Macro nut spreads nationally due to undeclared traces of peanuts and tree nuts.

Every product in the range is being recalled regardless of the best before date. The Macro Natural Almond Spread 250g and the Marco Natural Cashew Spread 250g were found to contain traces of undeclared peanuts, while the Macro Organic Peanut Butter Crunchy 375g and 800g, and the Marco Organic Peanut Butter Smooth 375g and 800g were found to contain undeclared traces of tree nuts.

The products are sold through Woolworths, Thomas Dux and Safeway stores nationally.

Woolworths have apologised form any inconvenience caused by the recall and have urged consumers to return the products to their closest Woolworths, Safeway or Thomas Dux store for a full refund.

This marks the second recall for the Woolworths group this week. The supermarket giant issued a recall for its Homebrand Beef Mince Regular 500g on 26 September as it may contain soft blue food grade plastic fragments.

 

Cobram Estate champions Royal Fine Food Awards

Victorian olive oil producer, Cobram Estate has been awarded Champion Extra Virgin Olive Oil of show at both the Sydney and Melbourne Royal Fine Food Awards this year.

Adding to the already impressive list of accolades that Cobram Estate has earned across its Australian Extra Virgin olive oil range, the company’s Light flavour won the coveted Champion of Show trophy in Sydney earlier this month, and then took out the Melbourne title last night. The double win is believed to be an Australian first.

Throughout 2014, Cobram Estate has claimed a host of awards both locally and internationally including a Best in Class trophy for the Classic at the 2014 Los angles International Extra Virgin Olive Oil competition; Best in Class trophies for Hojiblanca at the New York International Extra Virgin Olive Oil Competition and the 2014 Olive Japan International Extra Virgin Olive Oil Competition; and a Best in Class trophy for Picual at the 2014 Japan International Extra Virgin Olive Oil Competition.

“We feel so humbled and honoured to be consistently achieving such outstanding results,” said CEO and Co-founder of Cobram Estate, Rob McGavin. “We have an outstanding olive industry in Australia with so many passionate and committed growers and advocates… we are truly proud to be flying the Aussie flag for such wonderful people and such a wonderful industry.”

In total, the 2014 Cobram Estate harvest oils have been awarded eight Best in Class trophies, three Best Oil in Show trophies and 29 Gold medals.

 

Spiral’s organic Dijon Mustard

Product name: Organic Dijon Mustard

Product manufacturer: Spiral

Ingredients: Water, organic mustard seeds, organic cider vinegar, salt.

Shelf life: 18 months

Packaging: Sealed in a jar

Product manager: Sarah Negri

Brand website: https://www.spiralfoods.com.au/home

What the company says
A dollop of Organic Dijon Mustard is the final and necessary touch to any English Ploughman's lunch. An unbeatable combination of sourdough bread, smoked ham, cheddar and relish, brought together by the all-important tartness of Dijon mustard.

At Spiral Foods we are proud of our contributions to help slow the unnecessary changes that are occuring to our earth, climate and oceans. Our products are made by people with a passion for wholesome traditional foods of the highest standards and quality.

 

Latasha’s Kitchen’s Malaysian Satay Paste

Product name: Malaysian Satay Paste

Product manufacturer: Latasha's Kitchen

Ingredients: Peanuts, chilli, coconut cream, spices, tamarind juice, peanut oil, lemongrass, palm sugar, candlenuts, shrimp paste, lemon juice, salt, vinegar. Contains crustacean, peanut and nut product.

Shelf life: 2 years

Packaging: 180g Net Glass Jar

Product manager: Latasha Menon

Brand website: www.latashaskitchen.com.au

What the company says
A nutty, thick and spicy paste ideal as a staple in any pantry. Made with fresh lemongrass, ginger, garlic and chillies, and combined with warm roasted crushed peanuts and hand blended spices – this versatile paste is sure to please.

Refrigerate after opening and use within 8 weeks of opening. Always use a dry, sterilised spoon. Top left over paste with olive oil.

Made in Australia from local and imported fresh ingredients and premium herbs & spices. Gluten and preservative Free, with no artificial fillers or flavour enhancers.

Latasha's Kitchen is dedicated to the art of cooking homestyle regional dishes using traditional methods and techniques.

 

Spiral Dip & Toss Pasta Oils

Product name: Spiral Dip & Toss Pasta Oils

Product manufacturer: Spiral Foods

Ingredients: Extra Virgin Olive Oil, Herb Paste (Roasted Garlic, Canola/Olive Oil, Rosemary, Sage, Parsley, Dijon Mustard, Lemon Juice Concentrate, Black Pepper, Citric Acid, Salt, Cayenne Pepper), Salt, Chili Pepper.

Shelf life: 18 months

Packaging: Glass bottle

Product manager: Spiral Foods

Brand website: https://spiralfoods.com.au

What the company says
Spiral’s Dip & Toss Pasta Oils are as versatile as they are tasty. Available in Rosemary & Garlic, Sun Dried Tomato & Basil and Basil & Parmesan, the Dip & Toss Pasta Oils are made with fresh herbs and spices matched with premium quality cold-pressed Extra Virgin Olive Oil.

Spiral has blended the finest 100% Extra Virgin Olive Oil with the punch of herbs, spices, vegetables and select specialty ingredients. Create a signature dish with this versatile pantry item or simply add to any dish that calls for olive oil.

Stir it through fresh pasta with a dollop of tapenade, or drizzle it over a pizza for that restaurant-quality taste. For something a bit different, mix the Dip & Toss Pasta Oil with vinegar and toss through a green salad, or simply use as a dip with crusty fresh bread and watch as the bowl is wiped clean.
 

Pic Picot talks peanuts, oil, and making NZ’s best selling peanut butter

Food Magazine recently caught up with Pic Picot, the founder of Pic’s Really Good Peanut Butter to chat about his success both in New Zealand and Australia, new product launches, and how his product became the top selling peanut butter in New Zealand.

It was only six years ago that Picot decided to venture into the world of peanut butter manufacturing and since then, the company has gone from selling at local markets, to overtake Kraft as NZ’s top selling peanut butter.

“We are way, way ahead as the bestselling peanut butter in New Zealand now. We have 20 percent of the market here and the next bestselling, Kraft, is down about 14 percent, so we are way ahead of anyone else and it’s astonishing because it’s more expensive… I mean it’s twice the price of the really cheap stuff, it’s just been phenomenal.”

To complement his flagship peanut butter, Picot recently welcomed a premium, cold pressed peanut oil to his portfolio. The oil, which is made from food grade hi oleic peanuts, launched around three months ago in New Zealand, with an Australian release date soon to follow.

Picot says that in contrast to many other brands, his peanut oil is made from food grade peanuts.

“I hadn’t realised this but if some suppliers get peanuts that have suffered a bit of mould in the field, or if they have got alfatoxin in them, they simply turn them into oil. They just press and filter any nasties out so they can essentially use any peanuts to make ordinary peanut oil," he says.

Picot says that manufacturers of cold pressed oil must use food grade peanuts as the process doesn't allow the oil to be filtered. In addition, only the first 15 percent of the oil out of the nut is retained as the extraction process has a tendency to heat up the oil and risks "cooking" it.

Another thing that Picot pointed out was that the making of his peanut butter and the peanut oil are two completely separate processes.

“It’s a separate process to the oil. We actually bring the oil in from the peanut growers in Australia. We don’t make it ourselves, we import it and bottle it here. It comes from the same nut suppliers that we use for our peanut butter so they are hi oleic peanuts. The main difference to other brands is that the oil is cold pressed, and made from food grade nuts.

When asked about how he got to where he is today, Picot believes that honest enthusiasm and a great product was the key to his success.

“I think enthusiasm is unbeatable. Nothing can stand in the way of someone who is enthusiastic," he says. "I remember that my dad, who was one of the founders of what is now Woolworths in New Zealand, was just completely interested in everybody… And I think that is what happens, if you are enthusiastic about something, its unstoppable. And also, I love what I make.

“My aim now is to become the most loved peanut butter in the world. I don’t want to be the biggest selling, I’m happy for Kraft or Skippy to be the biggest selling, but to be the most loved peanut butter is the dream.”

As the company continues to get bigger, Picot says that innovation is one of the biggest challenges that the business faces.

“Continuing to innovate and to maintain that entrepreneurial (flair) is challenging,” he says.

“As the company gets bigger… it’s sort of harder to innovate and get new things happening. People are trying to make sure that everything is in place before we make another move, so you can sort of end up fiddling around for months and even years before you can introduce something new, but you’ve just got to take that plunge and leap in."

 

Certified organic coconut oil products on the rise

Australia’s largest organic certifier, Australian Certified Organic (ACO), says that is it processing more applications for coconut products than ever before with a considerable amount of emphasis placed on coconut oils.

According to Joanne Barber of ACO, most of the interest is coming from Australian and New Zealand companies that manage farms in Fiji.

“In the last two years, we’ve received a considerable increase in interest from companies wanting to certify their coconut oil,” says Barber.

On the back of the surge in demand, Family-owned company Nature Pacific says that it is on target to hit 70 percent growth in its Banaban organic coconut oil range.

Brynley King of Nature Pacific says that the demand for certified organic coconut oil is reflective of consumers’ desire for products that are free from pesticides and chemicals.  

“Australian Certified Organic has very strict guidelines and companies like ourselves get audited once a year, right down to every batch and product we manufacture. We can trace every litre of our Banaban Organic Virgin Coconut Oil to the day it was picked and processed.”

 

Boundary Bend Olives inducted into Victorian Manufacturing Hall of Fame

Australian premium extra virgin olive oil producer, Boundary Bend Olives has been inducted into the 2014 Victorian Manufacturing Hall of Fame by Victorian Minister for Manufacturing, David Hodgett.

Announced at a Gala Dinner on Monday 16 June, the awards recognised and celebrated innovation, productivity and contributions made by manufacturers to the Victorian economy, and Boundary Bend, owner of Australia’s two top selling home grown olive oil brands, Cobram Estate and Red Island, were one of nine companies to receive the honour.

“These competitive and export focused manufacturers were recognised for their innovation, productivity and contribution to the Victorian economy in the face of increased global competition and the strong Australian dollar," said Hodgett.

Boundary Bend owns 2.2 million producing trees on over 6,070 hectares of Australian farmland, located in the Murray Valley region of north-west Victoria.

The induction into the Victorian Manufacturing Hall of Fame serves as another welcome accolade to the Boundary Bend portfolio.

Earlier this year, Cobram Estate collected a total of five gold medals and two Best in Class trophies at the prestigious 2014 New York International Olive Oil competition.

 

Hill Laboratories develops three-in-one manuka honey test

New Zealand based analytical testing laboratory, Hill Laboratories has developed a new three-in-one test for the honey industry that can test manuka honey faster and more cost effectively than current conventional methods.

The Manuka Suite analyses the bioactive components in manuka honey and according to Hill Laboratories Food and Bioanalytical client services manager, Jill Rumney, Manuka Suite allows the organisation to group together three of their most popular and effective manuka honey tests.  

“Our new Manuka Suite test combines the three vital compounds required for active manuka honey tests; dihydroxyacetone (DHA), methylglyxol (MGO) and hydroxymethylfurfural (HMF), into one ground-breaking test,” said Rumney.

“DHA and MGO testing work in partnership to indicate the level of activity present in manuka honey and HMF testing assesses whether the honey has been heated or cooled. Previously these tests were undertaken separately.

“The newly introduced technology and methodology allow us to run our honey testing at a lower cost than before and so we are able to pass these savings on to the customer in the form of lower prices. It also allows us to turn around results quicker than ever before,” she said.

Manuka honey is produced in New Zealand by bees that pollinate the native manuka bush and sells for a high premium worldwide. In order to sell the product for a price indicative of the manuka level, producers and sellers of honey need to undertake manuka honey tests.

Rumney says that the technology instrument employed by the test is the Ultra Performance Liquid Chromatography (UPLC). This singular piece of technology prepares the honey sample, turns it into liquid form and undertakes the DHA, MGO and HMF testing.

“As an indicator of the improved speed at which we can now take these tests, we used to be able to test one sample every half hour using three instruments, whereas with the UPLC, used in the Manuka Suite, we can now test a sample in seven minutes using only one instrument,” she said.

Rumney said that Hill Laboratories developed the Manuka Suite to meet the needs of its existing clients in the honey industry.

“Hill laboratories… [has] a vast number of honey clients and it’s of utmost importance to us to produce competitively priced tests for our clients without compromising on quality,” says Rumney  

“The Manuka Suite is a response to the needs of existing and prospective honey clients, and we’re excited to have this offer go-live across the country.”

 

Paradise Beach Purveyors Fig and Olive Swirl

Product name: Fig and Olive Swirl

Product manufacturer: Paradise Beach Purveyor Dips

Ingredients: whipped feta-with- cream, premium Turkish figs and Kalamata olives, olive oil fresh garlic and a secret blend of herbs

Shelf life: 5 weeks maximum

Packaging: 180grm in a tamper-proof, recyclable plastic tub

Product manager: Steve Ingram

Brand website: https://www.paradisebeach.ws/

What the company says:

Our devotion to dips starts with a huge passion for great food, wonderful ingredients, fabulous flavours and a belief that Modern Australian Cuisine begins at home, with Australia’s elegant casual lifestyle, which is so perfect for outdoor entertaining.

It became our dream and our mission to transform and uplift that great Aussie icon- The Dip by giving it the respect, the creativity and the quality ingredients that all food deserves.

Fast forward a few years of extremely hard work and now most food loving Australians can enjoy Paradise Beach Purveyors Dips and you keep coming back for more. 

 

SPC enters the superfood market with Henry Jones range

SPC Ardmona has announced the launch of its latest product, Henry Jones & Co, Fruit and Chia spread.

The inclusion of chia marks the first time that SPC Ardmona has ventured into the superfood category, opening up the opportunity for the company to broaden its target audience. The processor has also announced that it will be launching another new product, Goulburn Valley fruit in coconut water later this year.

The Henry Jones range consists of 50 percent fruit and four percent chia seeds, and according to the processor, contains 45 percent less sugar than many popular brands of jam.

Henry Jones Fruit & Chia is available in three flavours including; raspberry, mango passionfruit and blood orange.

Food Magazine recently spoke with SPC Ardmona's marketing and innovation director, Bronwyn Powell about how the company has been able to come back to financial health after a somewhat rocky start to the year. You can read our interview with Powell here.

 

Cobram Estate cleans up at New York International Olive Oil Competition

Cobram Estate has been awarded the most successful exhibitor for the second year running at one of the most prestigious olive oil awards in the world, the 2014 New York International Olive Oil competition.

The Victorian extra virgin olive oil producer collected a total of five gold medals and two Best in Class trophies at the prestigious competition. Cobram Estate’s CEO, Rob McGavin said that he was “extremely proud and humbled” to win the awards.

“Achieving such recognition from the esteemed international panel of olive oil experts assembled in New York confirms we are producing world class Extra Virgin olive oils in Australia,” said McGavin.

Amongst Cobram Estate’s award winning olive oils was the limited release 2014 ‘First Harvest’, which collected a gold medal in its very first show.

Cobram Estates list of award winning olive oils are as follows:

  • Cobram Estate Ultra Premium Hojiblanca – Gold Medal and Best in Class Trophy
  • Cobram Estate Super Premium Premiere – Gold Medal and Best in Class Trophy
  • Cobram Estate Ultra Premium First Harvest – Gold Medal
  • Cobram Estate Ultra Premium Picual – Gold Medal
  • Cobram Estate Classic – Gold Medal

 

Dick to appeal OzEmite trademark decision

Following the loss of the naming rights to his OzEmite yeast spread last month, entrepreneur Dick Smith has announced that he will now appeal the decision.

“We got some very good advice from a barrister who’s an expert in this field. He thought not only would we be able to prevent him from striking out our name but we’d have a very good case of having his name removed because he pinched ours,” Smith told Mumbrella.

Intellectual Property Australia ruled in February that Smith’s OzEmite product sounds too similar to another yeast spread, AussieMite – the founder of which, Rodger Ramsay, commenced legal proceedings in 2011.

At the time of the ruling, Smith said he ‘probably’ wouldn’t appeal the decision, however an ensuing spate of public support encouraged him to reconsider.

“So many people wrote to me and said Dick, under no circumstances should you give in to this dishonesty when Ramsey’s clearly stolen your name,” Smith told Mumbrella.

“It won’t impact on our charity donations. We’ll raise the money to fund the case separately. A tremendous amount of people have volunteered to put in money.”

Ramsay said that he was disappointed to learn that Smith has chosen to challenge the decision. “We’ve come this far,” he stated. “We’re at the point of no return.  The rules are in Australia it’s first to shelf, not the first to register a trademark for who has the rights to that name.”

Smith registered the OzEmite trademark back in October 1999 with the product officially launching mid last year, while on the other side, the Ramsey’s registered the Aussie Mite trademark 18 months later than Smith in May 2001, however their product hit shelves 12 years earlier than OzEmite with a launch date of May 2000.

According to Smith’s lawyers; Johnson, Winter & Slattery, the case will most likely be heard later in the year.

 

Dick Smith loses OzEmite name rights

Entrepreneur and advocate for Australia’s food manufacturing industry, Dick Smith, has lost the name rights to his OzEmite spread, with Intellectual Property Australia ruling the product is to be pulled from retailers’ shelves.

According to SmartCompany, IP Australia ruled OzEmite sounds too similar to another yeast spread, AussieMite – the founder of which, Rodger Ramsay, commenced legal proceedings in 2011.

The OzEmite trademark was registered in 1999, approved until 2003 and the product launched years later in 2012. The AussieMite trademark was registered in 2001 and approved in 2006. However, the owner of a trademark must use it within five years, or a third party is able to have it removed from the register, which Ramsay was in the process of doing when Dick Smith officially launched OzEmite.

Principal trademark lawyer with Callinans, John Carroll, told SmartCompany “There is a small caveat in the legislation that you can plead special circumstances and explain why the trademark hasn’t been used, but Dick Smith assumedly never ran such an argument.

“It’s simply a case where one trademark owner didn’t meet the requirements to show the trademark had been in use, while the other did," he said.

Funds from OzEmite sales have gone to charity, and despite claiming in December last year that the legal battle with AussieMite could be “a catastrophe for us and for Dick Smith Foods”, Smith refused to fight.
"We’re not even going to appear,’’ Smith said at the time. ‘‘This is ridiculous. We’re doing this for charity.''

He added that if he was to lose the naming rights, he could re-launch the product under a name he registered in October 2011 – Dinky Di-Nemite
 

Capilano Honey records sweet profits

Capilano, Australia’s largest honey producer is enjoying soaring profits as honey prices increase both in Australia and overseas.

The company which listed with the ASX in July 2012, has more than doubled its profit to $2.95m before tax for the six months ending December 31, 2013. Yesterday also saw the honey company’s share price rise 23.7 percent to a record $4.90 before losing some traction later that afternoon, The Australian Financial Review reports

Drought and adverse weather conditions impacted on crop production in recent times, resulting in the sharp rise of honey prices.

The popularity of honey as a medicinal alternative internationally is also continuing to drive sales according to Ben McKee, Capilano’s managing director.

"Domestic market share has again risen; assisted by the launch of a new pot-set honey, premium offerings in glass jars focusing on the provenance of honey and an expanded ranging of medicinal manuka honeys," said Mckee in a statement.

McKee also noted that the company’s acquisition of former competitor Wescobee, coupled with wider distribution internationally has also helped lift sales.

“Export sales have likewise grown as we have achieved greater ranging of our branded products and have begun wider distribution throughout Asia,” he said.

 

Sanitarium sells off NZ factory

Food manufacturer Sanitarium has announced the sale of its Christchurch factory, where popular Weet-Bix and Marmite products have been produced, with distribution now centralised to Auckland.

The Papanui factory survived an earthquake in 2011, but suffered enough damage to see the production of Weet-Bix shifted to Auckland in 2012, resulting in the loss of 36 jobs.

According to stuff.co.nz, the factory has since been repaired but is now sold, and the shift in distribution will mean the loss of a further four roles.

Pierre van Heerden, Sanitarium general manager, said the company retained the right to lease back the Marmite-making section of the factory for up to five years, with production of the breakfast spread remaining at the Papanui site for now.

Van Heerden said the factory was sold because shifting the production of Weet-Bix meant that only a “small portion” of the site was occupied for Marmite production.

"There's a large unutilised site, and it made sense to look at the opportunities. We believe a new owner will be able to better utilise the portion that we don't use and they will be able to generate more jobs [and] more investment in the community,” he said.

 

NZ’s Anathoth jam undergoes rebrand

New Zealand jam manufacturer, Anathoth, has refreshed its look and rebranded to Anathoth Farm.

According to a statement issued by the brand, the name change reflects “the brand’s on-farm production, time-honoured manufacturing practices and just-like-homemade, premium quality products.”

As part of the rebrand, all Anathoth Farm products will feature a new label and a new pot. The manufacturer says the old packaging didn’t go far enough in acknowledging Anathoth Farm’s “real country story” and 25 year history.

The jam’s plastic pot is being replaced with a new plastic pottle featuring a twist-top lid. Designed in Denmark and made in New Zealand, Anathoth Farms is the first brand to bring the technology to the Southern Hemisphere.

“Our new packaging and labelling better reflects Anathoth Farm’s country heritage, superior tasting products and farm-made quality. It’s the best tasting jam which is backed up by winning the Canstar Blue Taste Award for jam in Australia,” said Anathoth Farm sales and marketing manager, Danielle Esplin.

 

Dick won’t fight for OzEmite trademark

Australian entrepreneur Dick Smith could have his OzEmite spread removed from supermarket shelves should an alleged trademark infringement be ruled against him.

Roger and Elise Ramsey, owners of a competing spread, Aussie Mite, are seeking to have Smith’s OzEmite brand – which is run for charity- removed from the trademarks register. If successful the Ramsey’s may be able to sue Smith’s charity for trademark infringement if he continues to use the name, The Sydney Morning Herald reports.

Smith registered the OzEmite trademark back in October 1999 with the product officially launching mid last year, while on the other side, the Ramsey’s registered the Aussie Mite trademark 18 months later than Smith in May 2001, however their product hit shelves 12 years earlier than OzEmite with a launch date of May 2000.

Since the OzEmite spread hit shelves in June last year, the product has sold 500,000 units, generating over $150,000 for charity. Although Smith says that the legal battle could be a ‘catastrophe’ for the charity, he is refusing to fight the application.

"We’re not even going to appear,’’ said Smith.

‘‘This is ridiculous. We’re doing this for charity.''

The Ramsey’s state that Smith’s OzEmite is tarnishing the reputation of their ‘premium’ product, stating that Smith’s spread is an ‘ocker’ version and want his trademark removed from the register due to ‘non-use’ between 2008 and 2011.

‘‘Basically he’s come along and launched a product called OzEmite made by our original manufacturers. It’s really frustrating,’’ she said.

Smith said that the loss of the trademark would be ‘‘a catastrophe for us and for Dick Smith Foods’’, however he has stated that the product could be re-launched under a name he registered in October 2011 – Dinky Di-Nemite – the Ramsey’ original name for Aussie Mite.

The hearing is due to take place in Canberra next Tuesday.

 

Mutti launches new pasta bar at Salt Meats Cheese

Premium Italian tomato brand, Mutti together with gourmet retail outlet, Salt Meats Cheese have joined forces to serve traditional Italian fare to Sydneysiders at the soon to be completed, Salt Meats Cheese Mutti Pasta Bar.

Located inside the Salt Meats Cheese store in Alexandria, the innovative new pasta bar will utilise the Mutti range of gourmet tomato products together with freshly made pasta to create a range of authentic Italian dishes.

To celebrate the launch of the pasta bar which was held last night, Francesco Mutti, the fourth generation family business owner of the company, flew over from Italy to share his passion for Italian food and celebrate the brand’s success in Australia.

“Tomatoes are an integral part of Italian cuisine,” said Mutti. “From pasta to pizza, it is really one of the core pillars of our cuisine.”

Mutti produces eight products in total including passata, pizza sauce, inventa sugo, tomato paste and four varieties of tinned tomatoes. By producing only a small number of products, Mutti says that the family run business has been able to perfect its recipes.

“At Mutti we work only on tomatoes because it takes time to learn about the product, it takes time to perfect a product,” said Mutti.

“Italian food is very simple. It consists of only a few simple elements, and those elements have to be dramatically good. You cannot make something good with an average ingredient.”

Mutti was joined by iconic Sydney chef, Massimo Mele of Hugo’s fame who created a menu of canapés for the evening including woodfired margherita pizza, puttanesca pasta and a host of other tomato based delights.

The Salt Meats Cheese Mutti Pasta Bar will be officially opened in early 2014.

 

McDonald’s dumps Heinz

The recent $28 billion takeover of condiment giant, Heinz, has caused McDonald's to drop the company as its sauce supplier.

In February, Berkshire Hathaway and Brazil's 3G Capital took over Heinz, bringing the company closer to McDonald's fellow fast food chain, Burger King, which is controlled by 3G, thewest.com.au reports.

"As a result of recent management changes at Heinz, we have decided to transition our business to other suppliers over time," McDonald's said on ending the more than 40 year relationship.

The change won't come at too much of a cost for Heinz ketchup, which was only used in two US markets: Minneapolis and Pittsburgh.