Jason Parasco Insignia International has promoted its chief sales officer, Jason Parasco, to CEO as the company seeks to capitalise on the growing popularity of Hispanic cuisine in the US market. Parasco takes the helm at a pivotal time when Hispanic food brands are experiencing significant growth, with Insignia's flagship product, 505 Southwestern, leading the charge. Parasco succeeds Adam Butler, who played a crucial role in the company's transformation from Flagship Food Group to Insignia International in 2024. Butler's leadership was instrumental in rebranding efforts and product development, setting the stage for Parasco's new role. Under Parasco’s sales leadership, Insignia achieved notable retail successes, including the expansion of its craft salsa line into 1,400 Walmart stores and securing placement for its Hatch Magic Chips in 2,000 Kroger locations. The appointment comes as Insignia aims to expand its national footprint with a focus on its core brands, which include Lilly B’s, Yucatan guacamole and La Tortilla Factory. The company has reported double-digit growth across several brands, outpacing category averages in the competitive Hispanic food segment. Parasco, a graduate of the United States Naval Academy and former US Naval officer, brings a wealth of experience from the CPG sector. He previously helped scale Sovos Brands from $100 million to over $1 billion in revenue, establishing a strong track record in driving growth and innovation. His leadership style is characterised by a 'Street Fighter mentality,' highlighting rapid decision-making and strategic agility to navigate the complexities of the food industry. As Insignia prepares for its peak Hatch green chile season, the company is also looking to pursue strategic acquisitions to further enhance its product offerings in the premium Hispanic food market. This segment has seen Hispanic flavours recently surpass Italian cuisine in mainstream American consumption, reflecting a significant shift in consumer preferences. Parasco said: “This next chapter isn’t about chasing growth for the sake of it. It’s about earning it through focus, consistency, and flavour-first innovation that truly connects with modern shoppers”. Under his leadership, Insignia plans to leverage its position in the market to introduce bold, authentic products that resonate with consumers aged 25 to 50, who are driving the demand for clean label, premium Hispanic foods. Featured image: La Tortilla Factory

Barcel USA , the snack division of Grupo Bimbo , has announced the expansion of its intense-flavoured chip brand, Takis , with its new ranch flavour. The brand’s debut into the ranch flavour category, Takis Buckin’ Ranch is said to give a zesty and creamy flavour, providing consumers a non-spicy variety of its classic chip. Sandra Kirkpatrick, senior marketing director for Takis, said: "Ranch ranks third among best-selling tortilla chip flavours and we're excited to deliver an intense unforgettable snacking experience...Takis Buckin' Ranch is changing the game for tried-and-true snackers who crave intensity without the heat." Takis Buckin' Ranch is available now in retailers across the US in individual and sharing sizes.

Campari -owned brand Skyy Vodka has launched an RTD cocktail Skyy Vodka & Soda in two citrus flavours: Lemon & Elderflower and Lime & Mint. These RTD cocktails feature Skyy vodka, soda and a blend of natural citrus and botanical flavours. These cocktails have an ABV of 4%, are gluten-free and suitable for vegans. Each cocktail contains just 90 calories, offering a light and refreshing option for those seeking a lower-calorie beverage. To ensure purity and quality Skyy vodka undergoes quadruple-distillation and triple-filtration and is crafted using water containing Pacific Minerals for enhanced quality. Mark Watson, senior category director of Campari America, said: "We continue to take the necessary steps to perfect our products across the entire SKYY portfolio – from identifying the best tasting flavour combinations, to ensuring the effervescence of the soda in our RTD's is just right". Debuting in Lime & Mint and Lemon & Elderflower, Skyy Vodka & Soda is available at select retailers in California, Florida and Texas, and can be found in 355ml, 4-pack cans with an RRP of $10.99.

Better-for-you frozen Greek yogurt brand Yasso is expanding its portfolio with the launch of new frozen Greek yogurt-filled mochi balls. The new release is available in four flavours: chocolate, mango, vanilla and strawberry. The mochi features "fluffy, sweet rice dough" filled with the "creamy goodness of frozen Greek yogurt". Each individual mochi is 80 calories, gluten-free and contains no artificial ingredients. The launch will join the brand's offerings, including Greek yogurt bites, bars, dipped bars and sandwiches. Yasso's Greek yogurt mochi is available on the brand's website and in select retailers nationwide across the US for an RRP of $5.49 per six-pack.

Unilever has announced that it has entered into an agreement to acquire US-based premium frozen Greek yogurt brand, Yasso . Yasso – founded in Boston in 2009 – is a major player in the high-quality, low-calorie indulgent frozen snack market in the US. Yasso’s products respond to growing demand in North America for on-the-go, healthier and indulgent frozen snacks, all products in the current Yasso range contain less than 150 calories each. Unilever says the acquisition is aligned with its premiumisation strategy, and joins other premium brands in the portfolio, including Ben & Jerry’s, Magnum and Talenti. Matt Close, president of ice cream at Unilever, said: “ has built a strong customer appeal in the fast-growing, premium ‘Better For You’ segment. This acquisition is a great step in the evolution of our ice cream portfolio in North America towards high-growth spaces. I am confident that with the full support of Unilever behind Yasso, we will take this fast-growing business to even greater heights.” Amanda Klane and Drew Harrington, co-founders of Yasso, commented: "With Unilever, we have selected the best partner in the world, who believes in Yasso's vision and purpose of spreading joy to consumers everywhere”. Craig Shiesley, CEO of Yasso, added: “We are excited to join Unilever and become part of the world-renowned family of ice cream and novelties brands. I’m proud of our company growth and we look forward to working with Unilever to expand the global footprint of our incredible brand.” The transaction is expected to close in Q3 2023, subject to regulatory approvals and closing conditions. Financial terms of the deal were not disclosed. You may also like to read: Yasso debuts frozen Greek yogurt-filled mochi Ben & Jerry’s releases new Mousse Pie ice cream Ben & Jerry’s expands product line with cinnamon churro addition

Better-for-you frozen Greek yogurt brand Yasso has expanded its frozen yogurt bar offering with the launch of three new flavours made with real fruit. The brand, which was acquired by Unilever in June last year, has introduced a trio of new flavours: Strawberry Chocolate Crunch, Strawberries & Cream and Creamy Mango, combining the brand's signature Greek yogurt with fruit. The Strawberry Chocolate Crunch Bars feature strawberry-flavoured frozen Greek yogurt dipped in a milk chocolate coating and covered in quinoa crisps, containing 140 calories per bar and 4g of protein. The Strawberries & Cream Bars are made with Yasso’s strawberry Greek yogurt (containing real strawberries) and provide 80 calories and 4 grams of protein, while the Creamy Mango Bars blend real mango and Greek yogurt, with 80 calories and 4 grams of protein per bar. Amanda Klane and Drew Harrington, co-founders of Yasso, said: "We're excited to continue challenging industry norms by providing better-for-you snacking options in the freezer aisle with our new real fruit platform. Yasso's first ever items were fruit flavours, so it's exciting to return to our roots in a way, with superior product that meets the needs of today's consumer.” The new bars are available to purchase in major US retailers now.

Birds Eye is expanding its Steamfresh range with the launch of three new non-HFSS meals, crafted to tap into healthy midweek lunch and dinner occasions. Made for consumers looking for convenient, easy-to-cook and nutritious meals, the new varieties are Mediterranean Vegetables and Pasta in Tomato Sauce, Mushroom Tagliatelle in a Creamy Sauce and Spinach and Ricotta Tortelloni with Vegetables and Pesto. According to Birds Eye, as demand has grown for nutritious meal options which are easy and quick to prepare, functional midweek dinners now make up 45% of meal occasions in the steaming vegetables frozen segment. The new products have been created and balanced to blend a variety of quality vegetables with pasta, made to be cooked in the microwave. Steaming the vegetables in this way helps retain more nutrients, taste and texture when compared to being boiled. The meals take around 6-8 minutes to cook (depending on the variant) and deliver 1-2 portions of the recommended ‘five-a-day'. Jess Ali, head of marketing for brand, vegetables, potatoes and plant-based at Birds Eye UK & Ireland, said: “Currently, there are minimal ready meal options in the market that combine great taste, convenience, and health in one. Our latest additions to the Steamfresh portfolio show our commitment to helping consumers eat more high-quality vegetables through an easy to prepare frozen format and will help retailers drive further growth in this segment.” Birds Eye’s new Steamfresh Meals range is available now in Asda stores with further retail rollout from early April, for an RRP of £3.50.

GEA has begun the construction of its new technology centre for alternative proteins in Janesville, Wisconsin, US. The centre, slated to open in 2025, is set to scale-up the production of novel plant-based, microbial and cell-based foods, helping GEA to support manufacturers in meeting the demand for complementary proteins and ingredients that could replace traditional animal-based products. Arpad Csay, lead of GEA’s new food activities in North America, said: “This investment underscores our commitment to innovation and sustainability in the food industry. The technology centre will offer food-tech businesses a platform to develop and de-risk their processes to ensure technological and commercial viability. It helps start-ups in the sector implement a business strategy that requires little upfront investment. This way, we help accelerate the development of market-ready products.” The centre will house pilot lines for cell cultivation and precision fermentation, bridging the gap between benchtop and commercial production of alt-proteins. The 1,200-square-metre site will use energy obtained from renewable sources. Heat pumps and systems powered by electricity will replace the natural gas conventionally used for building technology and process equipment. The site will use a ground-mounted photovoltaic system to generate 290 MWh of electricity per year, exceeding the expected energy required by at least 25% – surplus energy will be fed into the grid. The photovoltaic system is expandable, which means that green energy can continue to be generated when process demands increase in the future. Csay continued: “Novel food production methods are going to gain prominence in the coming decades. This development will require a diverse pool of skilled professionals from operators in the plants to bioprocessing engineers designing production systems and scientists pushing boundaries through research and development. Our technology centre will help develop this future workforce by educating students and young professionals about the underlying biology and bioprocesses. We are excited to work with community colleges and universities to build these competencies in the region.” The new plant will complement GEA’s existing production facility in Janesville and is expected to strengthen the grassroots economy in Midwestern US, as well as enhance the region’s attractiveness for collaborative research projects and other services. You might also like to read: GEA bolsters dairy industry with acquisition of agri-software company CattleEye GEA unveils live product monitoring system for homogenisers GEA commences operations at new $20m facility in Wisconsin, US

US sports nutrition supplement Dymatize has teamed up with Dunkin' Donuts to launch a glazed donut-flavoured hydrolysed whey protein isolate, called ISO100. The new flavour provides 25g of "ultra-filtered" whey protein isolate with 120 calories and 1g of sugar. According to the company, each scoop is "formulated for easy mixing" and contains 5.5g of muscle-building branched-chain amino acids, delivering essential nutrition for enhanced performance potential. ISO100 in Dunkin' glazed doughnut flavour complements the existing ISO100 options in Dunkin's cappuccino and mocha latte flavours. Brian Gilbert, VP of retail business development at Dunkin', said: "We are thrilled to continue our partnership with Dymatize and provide our fans with another way to enjoy the iconic flavours of Dunkin' while empowering their fitness journeys. This new innovation perfectly captures the time-honoured Dunkin' Glazed dounut, offering fans a classic flavour they will instantly recognise and savour." Dymatize ISO100 in Dunkin' glazed donut flavour is available for purchase online and at select retailers nationwide.

Monin has unveiled Pure by Monin, a new line of no-added sugar concentrates designed to offer authentic flavours without the addition of sugar or sweeteners. Available in three flavours – Peach Apricot, Mango Passion and Lemon Lime – Pure by Monin is made using 'the finest ingredients' and 10% fruit juice. The vegan-friendly drinks use natural flavourings and colouring, with no added preservatives, and contain less than two calories per serving. Lee Hyde, senior beverage expert at Monin, said: “Since the government mandated that all hospitality businesses with more than 250 employees must add calorie labels to their menus, we’ve seen an increased interest from customers for lower calorie and lower sugar drink options". He continued: "We know that 42% of patrons prioritise taste and quality when dining in a QSR, so we’ve developed Pure by Monin to help operators expand their low-sugar options, whilst still providing drinks that are full of exciting, aromatic flavours." “The popularity of the global hard seltzer category is growing, with size predicted to increase at a compound annual growth rate of 8.2% from 2021 to 2028. Pure by Monin taps into this trend, providing a ready-to-use, cost-effective solution for bartenders. Pure can also help outlets reduce raw ingredient waste whilst still delivering a bold, fruity taste. Offering versatility in a variety of recipes, we’re confident that Pure by Monin will prove popular with consumers and give operators a competitive advantage on their drinks menu.”

CP Kelco has finalised the construction of a second citrus fibre production line at its Matão, Brazil facility, reinforcing its capacity to meet heightened customer demand. The expansion solidifies the company's position as a leading supplier of citrus fibre to global food, beverage and consumer product manufacturers. The expanded production line now boasts a total capacity of approximately 5,000 metric tons, providing CP Kelco with ample resources to meet current and future demands for its Nutrava and Kelcosens citrus fibre products. Citrus fibre, derived from upcycled citrus peels, has gained traction as a versatile and sustainable ingredient, aligning with the growing consumer preference for clean label products. Its applications span various sectors, including food, beverage and personal care, where it offers unique functionalities such as water-binding, texturising and stabilisation. Didier Viala, president of CP Kelco, said: “We are delighted about reaching this important milestone in our growth journey with citrus fibre, which continues to demonstrate tremendous versatility and potential across many application segments and geographic markets”. He added: “As a result of strong collaboration amongst our global team members and customers since its commercial launch in 2019, our citrus fibre has evolved into a robust product line with growing interest and demand, especially from those interested in meeting consumers’ needs for sustainably sourced and label-friendly products”. Nutrava has a high dietary fibre content and functional properties, finding applications in a range of food and beverage products. Meanwhile, Kelcosens serves as a gentle emulsifier alternative in personal care items. Both products have garnered industry recognition, with Nutrava earning upcycled certification from the Upcycled Food Association and Kelcosens receiving the Cosmetics & Toiletries Allē Award for best new natural/bio-derived ingredient.

Danone has inaugurated its newly transformed production facility in Villecomtal-sur-Arros, southwestern France, which has been converted to a plant-based beverage production site. The dairy giant said the transformation reflects its focus on anticipating consumer needs. The site will become a new reference point in Europe for the production of oat-based drinks for the Alpro brand. In a statement, Danone said that the transformation took nearly two years and called for a capital investment of several million euros. It is now home to Danone France’s only oat-flour-to-oat-juice production facility. The Villecomtal-sur-Arros plant features two production lines, one operating at high speed. Beverage output is expected to reach over 300,000 litres a day for distribution in France and 26 other European markets. 90% of total production is designated for export. To support the transformation of the site, all its employees received specialised training in plant processing techniques. Course content drew on Danone’s existing expertise, as the company already operates a facility dedicated to the production of plant-based products in Issenheim, eastern France. 49 staff members at Villecomtal-sur-Arros were trained by their counterparts at Issenheim to manage the start-up of the new production lines. The site has been converted in line with the company’s ‘Renew Danone’ strategy, which aims to adapt and round out product ranges to grow and maintain a competitive edge in step with consumer demand for healthy, diversified products. With the inauguration of Villecomtal-sur-Arros, Danone now has two French and four European sites dedicated to plant-based beverages, with the well-known Alpro brand a key driver. Alpro caters to 3.6 million regular consumers in France, where Danone sells more than 20 million litres of Alpro plant-based beverages, and over 300 million across Europe. Benjamin Chevallier, country manager for plant-based at Danone France, said: “Our Alpro brand is committed to dietary diversity, and we are working hard to meet demand”. He added: “Going forward, we aim to raise awareness among France’s 67-million strong population. And to do that, we will be stepping up production of both our oat-based ranges, rich in plant proteins, and our on-the-go formats.”