As demand for octopus as a culinary delicacy surges worldwide, the contentious practice of farming these intelligent creatures comes under scrutiny. Despite efforts to address concerns about overfishing, the proposed solution raises profound ethical and ecological dilemmas. With mounting opposition and legislative actions, including recent bans, the debate intensifies. Elena Lara, senior research and public affairs advisor (aquatic animals) at Compassion in World Farming, sheds light on the challenges posed by octopus farming. Demand for octopus as food is increasing globally. While it has been a longstanding tradition in the Mediterranean, and prized as a delicacy in Japan, it is now growing in popularity in places like the US, where it is largely considered a luxury food item. With concerns about overfishing restricting the number of wild octopuses caught for food, businesses have been researching the possibility of farming these creatures to meet demand. Yet from a scientific and ethical perspective, octopus farming poses significant challenges in terms of animal welfare, environmental sustainability and even food security. With Washington state in the US recently introducing the world’s first ban on octopus farming, and California wanting to prohibit octopus farming and ban the import of farmed octopus, those of us campaigning to stop this practice are hopeful that the farming of these intelligent, complex creatures will be stopped before it can start. Unfit for factory farms If octopus farming is green-lit, thousands of these beings will be kept in cramped, overcrowded tanks, in sterile, often brightly lit conditions in stark contrast to their natural habitat. Octopuses are highly intelligent and naturally solitary creatures. They thrive in complex environments, actively problem-solve and use tools. Farming them would involve confining them in crowded tanks, which would cause immense stress and suffering. Their bodies lack internal or external skeletons so would be easily injured during handling or interactions with other octopuses. These crowded conditions also risk increased aggression and can ultimately lead to cannibalism. A welfare nightmare Despite these serious concerns, Nueva Pescanova, a Spanish multinational seafood company, has submitted a plan to build the world’s first commercial octopus farm in the Port of Las Palmas, in Gran Canaria, Spain. Compassion in World Farming, along with other NGOs and experts, is opposed to this proposal. In 2021 we launched our report, Octopus Farming: A Recipe for Disaster, which showed that octopuses’ exceptional characteristics make them uniquely unsuitable for farming. In March 2023, we published a second report with Eurogroup for Animals – Uncovering the Horrific Reality of Octopus Farming – which reviewed the plans for the proposed farm where the company intends to rear approximately 1 million octopuses every year, producing 3,000 tonnes of octopus meat. As well as the welfare concerns associated with rearing octopuses, there are additional concerns about how they will be killed. Nueva Pescanova plans to use a method called “ice slurry” which involves submerging them in tanks containing 500 litres of water with ice at -3/0°C, which will result in a painful, stressful and slow death. The use of ice slurry to kill other aquatic animals, such as fish, without pre-stunning has been scientifically proven to be inhumane, yet billions of animals continue to die slowly in agony through this method. Environmental impact Octopus farming is not just cruel; it’s environmentally reckless. Octopuses are carnivores, requiring a diet rich in fishmeal, a protein-rich feed made from ground-up fish. To feed them on farms, a large amount of live or frozen natural food such as crustaceans and fish is needed, which is unsustainable. This dependence on wild-caught fish in their diets would increase the pressure on our already overexploited fish stocks. There are further concerns about greenhouse gas emissions and water use.  Land-based recirculation aquaculture systems (RAS) use large amounts of energy and water when pumping for a continual flow through. This, of course, causes concerns in terms of the impact of such farms on the climate crisis as well as water security problems. Furthermore, the waste produced by intensive octopus aquaculture can contribute to pollution and disrupt marine ecosystems. Growing international momentum Worldwide opposition to octopus farming is growing rapidly. Last year, our aquatic experts wrote to the US House Agriculture and Natural Resources Committee members urging them to set a “leading example at the international level for this critical issue”. Additionally, both the RSPCA and Friend of the Sea have publicly stated that they would not certify farmed octopuses due to all the issues related to farming them. On 15 March, the US state of Washington became the world’s first government to successfully pass legislation to ban this cruel and environmentally damaging practice – a lead we hope will be followed around the world. Taking a stand The aquaculture industry farms a diverse range of species, many more than the number of land-based animals reared for food. The vast majority of these species are either wild or only recently farmed and are therefore not biologically adapted to life in captivity. We should not be finding new animal species to farm. Consumers deserve to know the true cost of their food choices and how octopus farming represents a step backwards, perpetuating the cruelty and unsustainability of factory farming. Public opposition to octopus farming is already strong and growing. It’s now time for the food industry to show consumers that it supports a food system that is compassionate, nature-friendly and creates a healthy future for animals, people and our planet. Such a future-fit food system cannot include confining octopuses in underwater factory farms. #Opinion #Seafood #Octopus

In time for warmer months, Unilever’s Wall’s has unveiled a trio of new products under its Twister, Cornetto and Guuud frozen treat brands. Wall’s is expanding its Twister range with the launch of Twister Berry-licious, which the company says is the ‘first ice cream in the market’ to naturally colour tongues blue. The non-HFSS sweet berry-flavoured ice lolly is made with real fruit juice and without artificial flavours or colours. Rhiannon Lines, Wall’s handheld marketing manager, Unilever, said: “Family favourite Twister is known for its iconic shape and innovative flavour combinations. It is ideal for parents and care givers who want to buy tasty, guilt-free ice creams for kids to enjoy as a treat. Ice cream is all about fun and taste, and what can be more enjoyable than a delicious ice cream that can turn tongues blue – naturally.” The Cornetto NPD, Cornetto Soft Stracciatella and Caramel, is said to be Unilever's ‘most indulgent Cornetto yet’. It features stracciatella and caramel toppings and sauce and a new crunchy cocoa wafer cone, which is a first for the brand. Lines commented: “Cornetto Soft was designed to enable people to enjoy the world of soft ice cream at home. This indulgent new Cornetto Soft recipe offers a convenient way for consumers to treat themselves and is perfect for the growing sofa snacking occasion.” As shoppers continue to seek out healthier choices across the desserts category, Greek style yogurt ice cream brand Guuud is tapping into the trend with the launch of three new flavours, salted caramel, sweet and sour passionfruit and fruity raspberry. With only 68 calories per stick, the yogurt-style ice cream range is HFSS compliant. Lines concluded: “Guuud is a key player in our strategy to de-seasonalise ice cream. Through the brand, we’re creating new all year-round occasions for ice cream as it offers the perfect alternative to a traditional yogurt. Whether it’s enjoyed on-the-go, as an afternoon snack or as part of an indulgent moment on the sofa after dinner, Guuud is designed to unlock new opportunities for frozen treats.”

Synergy Flavours has launched two new gin and tequila flavour ranges, suitable for both alcoholic and low- and no-alcohol products. The gin range features six new gin flavourings, a complete negroni cocktail flavouring and a crème de mure flavouring for gin bramble cocktails. To develop the range, Synergy analysed four leading gins using Gas Chromatography – Mass Spectrometry (GC-MS) and Gas Chromatography with Flame Ionisation Detection (GC-FID), identifying and quantifying their key aroma compounds. Each flavouring and its corresponding aromas are mapped out on a flavour descriptor chart, enabling customers to select the right flavouring depending on their desired profile. The negroni and crème de mure flavourings were based on negroni and gin bramble cocktails developed by the application team, allowing Synergy to replicate the complex aromas in a single flavouring. The tequila range offers two tequila flavourings to help manufacturers develop authentic tequila cocktails, plus a complete margarita flavouring. As with the gin cocktail flavourings, a margarita cocktail created by Synergy’s application team was used to develop the margarita flavouring. It layers the floral notes of tequila with sour notes of Persian lime to offer a complete and balanced flavour. A triple-sec flavouring is also part of the tequila range, which can be used to accompany the margarita flavouring to deliver the desired level of orange notes in a cocktail. Both new ranges are the result of Synergy’s analysis of spirit flavour profiles, part of the company’s growing spirits flavours portfolio following the launch of its whiskey flavours in December. They can be used independently or in conjunction with other Synergy flavours and extracts. This is demonstrated by Synergy’s Paloma application concept, which combines the new tequila flavour with grapefruit, gentian extract and capsicum flavouring. Vicky Berry, senior European business development manager at Synergy Flavours, commented: “We’re really excited to add on-trend gin and tequila to our rapidly expanding spirits flavours portfolio. Both spirits have very complex flavours which vary depending on how they’re developed, and this is an example where we’ve used analytical techniques to understand and emulate, so manufacturers have more choice when selecting gin or tequila profiles.”

US-based kiosk ordering software provider, Bite, has secured $9 million in a Series A funding round led by Staley Capital. The round saw participation from Graham Partners, Food-X, One Way Ventures and Tamarisc Ventures. The company will use the funding to fuel its growth, with a focus on enterprise restaurant brands, emerging fast casual brands and c-stores. Bite plans to invest in scaling its technology solutions with its existing partners, as well as onboarding new clients. The company will also continue to invest in its technology capabilities, including its patented AI, Bite Lift, which analyses each order in real time to offer personalised upsell recommendations, a key to driving higher average check sizes. Bite’s customisable, user-friendly software is designed to seamlessly integrate into existing tech stacks, ensuring improved order accuracy, increased throughput and enhanced customer satisfaction. Bite’s CEO Brandon Barton said: “Bite’s self-service kiosk software gives restaurants the tools to succeed in environment, by leveraging our technology for tasks that can be digitised and reallocating labour to higher priority responsibilities, including greeting guests, preparing food and managing the handoff of completed orders.” He continued: “Coupled with our use of AI to personalise the ordering experience, we are also able to help offset increasing labour costs by driving higher average checks per order...We look forward to executing on our ambitious growth plans by helping restaurants grow revenue and improve both employee satisfaction and the guest experience.” Renny Smith, managing partner at Staley Capital, commented: “Bite’s technology platform is a gamechanger for restaurants who are looking for ways to offset the significant cost pressures on their business, while elevating the in-restaurant experience in a way that engages guests more favourably and increases check sizes. Our focus is on partnering with growth-stage B2B technology companies that provide ‘better, faster, cheaper’ solutions with compelling value propositions, and Bite delivers on that in meaningful ways, allowing restaurants to work smarter and faster in servicing their guests.” Joe Unger, brand president and COO at Gosh Enterprises, the owner of BIBIBOP Asian Grill, Charleys Philly Steaks, and Lennys Grill & Subs, concluded: “Bite streamlines the ordering and payment process for our guests and allows our valued team members and franchisees the ability to spend more time providing delicious food and great guest experiences. Plus, order suggestions recommended via Bite Lift truly personalise the guest experience by guiding our guests to great additions that complement their existing order. Our partnership with Bite has been a game changer, as we bolster our portfolio and rapidly expand our existing concepts.”

French dairy giant Bel Group is collaborating with the CEN of Franche-Comté and the EPAGE of Haut-Doubs Haute-Loue and Doubs-Dessoubre to revitalise over 40 peatlands in the Jura region over the next six years. The CEN of Franche-Comté is a non-profit organisation dedicated to conserving the natural environment within the Franche-Comté region of France. Meanwhile, EPAGE is a public entity tasked with water management in the Haut-Doubs Haute-Loue and Doubs-Dessoubre regions. These wetlands, known for their biodiversity and crucial role in water cycle preservation, also feature carbon capture capabilities. Bel's initiative aligns with its climate and biodiversity strategy, aiming to reduce carbon emissions across its value chain under the Paris Agreement's 1.5°C trajectory. Peatlands, which cover only 3% of Earth's land surface, harbour approximately one-third of the soil's carbon content, making their protection and restoration imperative in global climate mitigation efforts. The owner of The Laughing Cow brand's commitment to decarbonising the food sector was underscored in February 2022 when it pledged to achieve carbon neutrality in its factories by 2025 and across its entire value chain by 2050. To fulfil this commitment, Bel is implementing a carbon sequestration strategy to offset its residual carbon emissions. The company has earmarked approximately €10 million annually for supporting projects with positive environmental, social and economic impacts. In this latest project, Bel will leverage the carbon sequestration potential of peatlands, particularly in the company's historical birthplace, the Jura region. The partnership is set to accelerate the pace of peatland rehabilitation projects in the area, doubling the current rate of execution. Bel Group's president, Antoine Fiévet, said: "Peatlands are little-known yet exceptional natural ecosystems that play an essential role in carbon sequestration, fresh water supply, but also in the preservation and restoration of biodiversity. With this partnership, dedicated to their rehabilitation, alongside the CEN of Franche-Comté and the EPAGE Haut-Doubs Haute-Loue and Doubs-Dessoubre, we demonstrate once again that the responsible action of Bel group in favour of the environment and territories within which – and for which – we operate, is an investment in the sustainability of our activity and in service of our commitment to offering healthier and more sustainable food, accessible to all" Muriel Loriod-Bardi, president of the CEN of Franche-Comté, added: "Thanks to the peatland restoration work carried out over the past few years by the Franche-Comté Conservatory of Natural Spaces and its partners, the inhabitants of the Jura massif have become proud of these precious natural environments which offer so much beauty. Today, peat bogs strengthen the attachment of Franche-Comté people to their territory. There is still a lot to do to rehabilitate and save them, which is why it is essential that more and more players get involved in their preservation, like Bel group."

US-based bourbon producer Jim Beam has broadened its ready-to-drink portfolio by introducing four new flavours to its popular Jim Beam Kentucky Coolers line. Crafted in collaboration with The Boston Beer Company, the new malt-based beverages include the following flavours: Blueberry Lemonade, Strawberry Lemonade, Orange Crush and Peach Crush. Each flavour delivers a refreshing taste experience, complemented by subtle bourbon undertones. The brand says its 'crush' RTDs offer a unique interpretation of the popular East Coast cocktail, the crush. Blueberry Lemonade offers a fusion of crisp lemon and muddled blueberries, while Strawberry Lemonade features a tart and fruity profile. Orange Crush presents bright, tangy notes, while Peach Crush captures the sweetness of biting into a ripe peach. Veronique Mura, VP of Jim Beam Global Brand, commented: “Jim Beam is an iconic brand that at its core is about the power of human connection, going back to the front porch of the Beam family home where everyone was welcome. We know firsthand how a carefully crafted beverage can complement life’s most cherished moments and that is captured in every can of Kentucky Coolers cracked open with the ones we love. We are proud to continue to innovate this iconic brand and introduce more unique flavours for people to connect over and share.” The new flavours will be available nationwide in a 12-pack of 12oz cans, catering to consumers seeking easy-to-share refreshments for social gatherings or casual get-togethers. Each Kentucky Cooler is 5% ABV and contains 120 calories per serving. The 12-can variety pack is priced at a suggested retail price of $15.99.

Amy's Kitchen, a producer of organic and natural frozen foods, has launched two new entrées: Penne with Mushrooms & Spinach Bowl and Mole Enchiladas. These dishes are prepared in kitchens akin to home cooking, and contain premium organic, non-GMO ingredients. Each recipe undergoes rigorous taste testing to ensure exceptional flavour profiles before being cooked in large batches and frozen to maintain freshness. The Penne with Mushrooms & Spinach Bowl features a fusion of Italian-inspired flavours, with organic penne complemented by tender spinach and sliced mushrooms. Enhanced with a premium three-cheese blend of aged white cheddar, Monterey Jack and parmesan, this dish offers a comforting and nutritious meal option packed with 16g of protein. Mole Enchiladas offer a vegetarian twist on the Mexican classic, featuring house-made tortillas filled with a mix of veggies, Monterey Jack and Cheddar Cheese. Topped with Amy's signature mole sauce, crafted from scratch with a blend of chillies, spices and chocolate, these enchiladas deliver a rich and flavorful experience. With 22g of protein per serving, this gluten-free option satisfies cravings without the hassle of extensive kitchen preparation. Fred Scarpulla, chief culinary officer at Amy's Kitchen, said: "These new products mark the beginning of an exciting year for Amy's innovation pipeline. Our Penne with Mushrooms & Spinach Bowl and Mole Enchiladas showcase how we will push culinary boundaries in 2024 and beyond with delicious organic meal options that are cooked from scratch." Available nationwide at retailers including Walmart, Meijer and Wegmans, Penne with Mushrooms & Spinach Bowl and Mole Enchiladas offer consumers convenient access to premium organic meals at a suggested retail price of $6.69.

Windfall Bio, a provider of methane-to-value solutions, has closed a $28 million Series A funding round led by Prelude Ventures. Notable participation came from Amazon’s Climate Pledge Fund, Global Brain (through its Norinchukin Innovation Fund L.P.), Incite Ventures and Positive Ventures. Existing investors, including B37 Ventures, Breakthrough Energy Ventures, Mayfield and Untitled (a fund backed by the Tetra Laval family), also contributed to the round. This influx of capital will support Windfall Bio in scaling its innovative methane capture and transformation solution, aimed at addressing methane emissions across various industries such as agriculture, oil and gas, and waste management. The funding will facilitate the expansion of pilot deployments and enable the company to grow its team, manufacturing capacity and supply chain to meet growing global demand for methane mitigation solutions. Methane contributes significantly to global warming. Windfall Bio’s nature-based solution offers a promising avenue for reducing methane emissions by capturing methane at a low cost while producing high-quality fertiliser onsite. This dual-purpose approach not only helps mitigate climate change but also generates additional value for customers. Josh Silverman, co-founder and CEO of Windfall Bio, said: “While addressing methane emissions is the most impactful strategy available today to tackle near-term climate change, it has remained a critically underappreciated and underfunded problem for global warming, only recently gaining significant attention in climate discussions”. He continued: “However, methane represents an important resource that can create significant value for customers if they are given the right tools. We’ve seen early commercial traction and with the support of our strategic investors, Windfall will empower customers across industries to eliminate harmful methane emissions and create valuable outputs in return.” Windfall Bio's solution uses methane-eating microbes to capture methane from any source and produce organic fertiliser onsite. This approach not only helps reduce emissions but also offers benefits such as improved soil health, emissions tracking and reporting, resource efficiency, and new revenue streams from the sale of organic fertiliser. Mark Cupta, managing director at Prelude Ventures, added: “Windfall Bio is a cost-effective and simple methane mitigation solution that increases the efficiency, profitability, and sustainability of methane emitting industries. Uniquely, Windfall’s approach can rapidly scale globally across large industries to meaningfully reduce methane emissions.” The successful Series A funding marks a significant milestone for Windfall Bio, following its $9 million seed raise in March 2023. The company's total fundraising now stands at $37 million, demonstrating strong support and validation for its methane mitigation solution. Founded in 2022 and headquartered in Menlo Park, California, Windfall Bio is backed by top-tier venture capital firms and aims to revolutionise methane mitigation across industries.

UK-based Premier Foods is set to launch a range of ice cream sticks under its Angel Delight brand. These new handheld treats feature a fluffy, light ice cream infused with the well-known flavours of Angel Delight and coated in a layer of milk chocolate. The range debuts with two classic Angel Delight flavours – Butterscotch and Banana. Angel Delight is recognised for its easy-to-make dessert sachets and, more recently, its soft-serve ice cream tubs. With handheld ice creams representing almost two-thirds of the total ice cream category and showing a 14% year-on-year growth in spending, the introduction of Angel Delight ice cream sticks is expected to create excitement in the frozen aisle and further boost sales in this expanding category. Daniel Jalalpour, marketing director for desserts at Premier Foods, said: “We want to build on the success that we have already seen with our ice cream range and what better way than with a convenient, handheld format? Our new ice cream sticks will provide shoppers with the chance to enjoy Angel Delight on even more occasions. Like our ice cream tubs, we expect this new launch to engage loyal Angel Delight fans and bring newcomers to the brand as we head into the summer season.” The Angel Delight ice cream sticks will debut in Morrisons stores on 8 April. Each pack contains three 100ml handheld ice creams, with a manufacturer's recommended selling price (MRSP) of £3.25.

Princes Group has appointed Simon Harrison as its chief executive officer. Harrison, who has served as the deputy managing director since June last year, brings over two decades of experience in FMCG commercial operations and leadership roles. During his tenure as deputy managing director, Princes Group experienced growth across all key business units. Notably, the company successfully acquired several major strategic customers, leading to record trading performance over the past 12 months. Before joining Princes, Harrison held the position of VP of commercial development at Coca-Cola European Partners (CCEP), where he played a role in driving growth strategies. Harrison stated: “I’m delighted to have been appointed as CEO to lead this fantastic business on its next phase of growth and to capitalise on the significant opportunities available to us, whilst continuing our unique mission of ‘proudly offering great tasting choices for everyone without costing the earth’”. Kazuhito Suematsu, chairman of Princes Group, commented: “Under Simon’s tenure as deputy managing director, our business has gained significant momentum. He will continue to accelerate this growth as CEO. Having overseen major investment into Princes' infrastructure in recent years, Cameron Mackintosh will be leaving the business, and we wish him well for the future.”

Plamil Foods has unveiled the 'world's first' chocolate bar produced made from coffee beans. Made with whole coffee beans instead of cocoa beans, The Coffee Bar offers a smooth texture similar to chocolate. Through a unique production process, including carefully selected beans roasted in small batches, each bar captures the flavours of the coffee beans. According to the company, the launch of The Coffee Bar coincides with a period of rising chocolate prices and global shortages of cocoa beans. Adrian Ling, CEO of Plamil Foods, said: “Nobody has done this before – the great taste and smooth mouth feel is due to unique production technique. It’s taken a year of intense development, but we finally cracked the recipe to create a coffee bar”. He continued: “Coffee made into a bar is a simple concept that sounds strange, but a coffee bar makes a lot of sense if you compare coffee to chocolate. 175 years ago, chocolate used to be a drink until Frys of Bristol made a chocolate bar.” “We know The Coffee Bar isn’t going to replace everyone’s cup of joe anytime soon. But this barista-standard snack is for busy people who want to enjoy a coffee anytime, anywhere. We’re confident it has the potential to meet consumer needs and capture some of the world’s billion-pound coffee market.” The Coffee Bar will be launched at the London Coffee Festival on 11-14 April and at the Food & Drink Expo on 29 April-1 May. The bar is expected to soon be available for customers in the UK, appearing at service stations, outdoor sports venues and traditional retail stores.

Full Glass Wine, a brand acquisition and management firm focused on acquiring DTC wine companies, has closed a $14 million Series A funding round. In addition, the company has also acquired US subscription-based wine service, Bright Cellars. The capital will support the company's multi-brand platform vision, complementing its existing portfolio of established players in the DTC wine market: Winc and Wine Insiders. Winc offers personalised wine recommendations and subscription services, while Wine Insiders curates high-quality wines from around the world. In addition, the investment will fuel Full Glass Wine's growth strategy, enabling the acquisition of leading players in the DTC wine market while also improving operations through innovative marketing, technology upgrades for personalised user experiences and streamlining internal processes to enhance fulfilment and customer satisfaction. Meanwhile, by acquiring Bright Cellars, Full Glass Wine expands its subscription-based models. The diverse portfolio enhances Full Glass Wine's ability to meet a broader range of consumer needs, "solidifying its position as a one-stop shop for all things DTC wine," said the brand. Moreover, the acquisition of Bright Cellars strengthens Full Glass Wine's market position, expands its product range and enables the platform to provide a wider range of wines. Neha Kumar, co-founder and COO of Full Glass Wine, said: "This Series A funding and the acquisition of Bright Cellars are significant milestones for our growth, putting us on track for a projected $100 million+ revenue run rate in 2024. We are thrilled to welcome Bright Cellars to the Full Glass Wine family and are excited about the opportunities this addition presents to enhance the customer experience and strengthen our market presence. We believe that everyone deserves to discover and enjoy wines they truly love." Peter Callaghan, managing director at Shea Ventures, added: "Shea Ventures is delighted to support Full Glass Wine and the expansion of its wine portfolio. Full Glass Wine Co. has the right team with the right vision to capitalise on the growing opportunity to sell wine directly to consumers and to rapidly increase its market share." Louis Amoroso, co-founder and CEO of Full Glass Wine, commented: "Bright Cellars' strong reputation and loyal customer base are a perfect fit for Full Glass Wine. Their innovative approach to personalization aligns tightly with our vision, and we are confident that together, we can create an even more engaging and rewarding experience for wine lovers everywhere."