Weekly Podcast Episode 19: Landmark China-EU agreement, new Coca-Cola brand and more

Tune into the latest edition of FoodBev’s weekly podcast, where we take an in-depth look at some of the biggest stories from the food and beverage industry over the last week – click here to access on Spotify.

This week’s podcast features a major bilateral agreement signed by the EU and China, significant production investments by McCain and Ornua, the launch of a new Coca-Cola brand and more.

One of last week’s most significant stories saw the European Union and China sign a bilateral agreement which will protect 100 European geographical indications (GI) in China, and 100 Chinese geographical indications in the EU against imitations and usurpation.

Notable European geographical indications that will be protected in China thanks to the agreement include Cava, Champagne, Irish whiskey, while Chinese products covered by the agreement include Pixian Bean Paste, Anji White Tea and Anqiu Ginger.

There were once again a number of significant production investments last week, including a $60.6 million outlay from McCain Foods Canada. The company’s investment will pay for the creation of a new formed potato speciality production line at its facility in Grand Falls, Canada.

Meanwhile, another major production expansion saw Irish dairy company Ornua open a €30 million mozzarella and pizza cheese production facility in Ávila, Spain.

There were fewer significant acquisitions last week than we have seen in recent times, but one major purchase was made by packaging manufacturer SIG Combibloc, which acquired Visy Cartons from VisyPak Operations for AUD70 million.

Elsewhere, Coca-Cola North America has launched a new flavoured sparkling water brand called Aha, marking its first major brand launch since 2006.

The introduction of Aha intends to capitalise on the growing consumer preference for drinks which are low in sugar and calories, while strengthening its position in the high-growth flavoured water segment.

You’ll find all this and more in this week’s podcast – click here to subscribe.