Nissin Foods has expanded its Cup Noodles portfolio with the introduction of bagel-inspired noodles. Everything Bagel combines noodles with sesame, poppy and caraway seeds, garlic, and dried onion in a cream cheese-flavoured sauce, making the ramen saucy instead of soup-based. Priscila Stanton, senior vice president of marketing at Nissin Foods, said: “We know noodle fans and foodies are constantly finding ways to elevate their instant ramen with different sauces, seasonings and unexpected ingredients. More specifically, consumers have been adding a dash of Everything Seasoning to their ramen since the craze took off, and we took inspiration from our consumer base to give everyone’s favourite noodles a creamy twist.” Everything Bagel with Cream Cheese is available for a limited time at Walmart stores for an SRP of $1.18.

UK supermarket giant Morrisons has opened a new innovation centre at its Greenside manufacturing site in Bradford, UK. The result of a £1.4 million investment, the Greenside Innovation Centre features a development and showcase kitchen to support the growth of Greenside and Morrisons’s wider manufacturing division, Myton Food Group. The centre will enable Morrisons to showcase its latest innovations developed at the site, as well as facilitating the R&D of new products to present to prospective customers. According to Morrisons, its 400,000-square-foot Greenside site is the UK’s largest fresh food factory, producing 277 million packs of fresh food products across 44 production lines, including bacon, quiches, pies, sausages, gammon, cooked meats and packed cheese. Rami Baitiéh, CEO of Morrisons, said: “We’re pleased to officially open our Greenside Innovation Centre here in the city of Bradford. At Morrisons we are proud food makers and we are always exploring ways in which we can showcase our expertise and develop new and exciting opportunities to take our products to a wider market." He concluded: "This new facility gives our fantastic team of chefs a space to create the high-quality, British products our customers want, using ingredients from our trusted farmers and growers.” You may also like to read: Morrisons agrees to sell forecourts arm in £2.5bn deal Zizzi and Morrisons partner to offer 17 frozen products Arla collaborates with retail and foodservice on dairy farm sustainability

Swedish start-up Ironic Biotech has successfully closed a pre-seed funding round of €1 million, led by Nordic Foodtech VC. Ironic Biotech has discovered a new generation of plant-derived proteins that contain iron, which it says are ‘highly bioavailable with no side effects’. The proteins – which are produced through precision fermentation – can be used as ingredients in food or food supplements. Ironic Biotech will use the funding to further its R&D work, expand its patent portfolio and optimise the production process. The start-up has announced that it is readily looking for partners in the food and food supplement industry to work with. Nélida Leiva Eriksson, CEO and founder of Ironic Biotech, said: “We want to help 2 billion people to prevent and recover from iron deficiency and anaemia. The lack of iron is partly responsible for the performance gap between males and females, as women naturally lose iron regularly. The situation is widely unaddressed – a sad story that applies to many female health issues, iron deficiency not being an exception.” According to Ironic Biotech reported that around 25% of the world’s population suffer from iron deficiency, which can lead to severe exhaustion, fatigue, heart palpitations, learning disabilities and anaemia. Many consumers bolster their iron intake with iron supplements, which the start-up stated can cause various side effects, from digestive problems to nausea and even organ damage. Louise Heiberg, investment director at Nordic Foodtech VC, commented: “New ingredients like this enable the food industry to tackle a global health problem with new products. Worries about iron uptake are also a significant barrier to reducing the use of red meat in the Western diet. Putting a fundamental innovation like this to work takes effort, talent, and a bit of time. As an early investor, we work tightly with the team to build a solid foundation for success." Unlike current supplements, Ironic Biotech’s patented compounds have none of the side effects that most iron supplements can cause. The compounds are tasteless, and due to their stable form, can be stored at room temperature for long periods. The absorption rates are comparable to the iron in meat – this differs from traditional iron supplements where more than 90% of the iron goes through our digestive tract, as our bodies are unable to absorb it. Ironic Biotech's plant-derived proteins can help companies looking for ways to make their products fit predominantly plant-based diets.

In today's fast-paced food and beverage market, companies are at a crossroads where rebranding isn't just an option, it's a must. With consumers constantly changing their tastes and the competition fiercer than ever, brands need to refresh their identities to stay in the game. In this roundtable, FoodBev’s Rafaela Sousa asks some of the industry-leading companies that have recently undergone rebranding efforts the following question: In light of the current market landscape, why is now a critical time for food and beverage brands to rebrand, and what factors contribute to the success of rebranding efforts? Rachel Wright Head of marketing at Danone We are seeing a growing consumer desire to better understand products with added health benefits and how they contribute to overall wellbeing. At Activia, we believe we are entering a critical time to spread the word on the significance of gut health as consumers are beginning to recognise the importance of supporting it; however, research shows that 88% of consumers don’t know how to do so. This is why we have undergone a brand refresh where we have launched a new tastier recipe as well as updated our packaging to make those benefits clearer, giving shoppers clarity on the advantages of supporting gut health with Activia. The goal is to make it easier for consumers to understand the benefits of supporting gut health, and as the category leader, we are utilising 37 years of science, research and development and product innovation to show that it is possible to support your overall wellbeing starting with your gut. Breezy Griffith CEO and founder of SkinnyDipped Innovation in the consumer packaged goods space has exploded in popularity over the past few years. An increase in product variety means there's a constant battle for coveted shelf space. A brand's packaging is an opportunity to make an impression, and many CPG companies are rethinking both how to make the most of that first glance and how to remain impactful with repeat shoppers. SkinnyDipped has been a fan-favourite for almost a decade, but as we expand our retail footprint and product offering, this moment felt right for a reintroduction. We're proud of our updated look, which showcases our fun and bold spirit with sleeker typography and eye-catching gradient colours. I think a rebrand shouldn't be a full overhaul. It should be an enhancement – a refreshed look that fans can still recognise and seek out. Impossible Foods spokesperson The plant-based meat industry is still in its early days. This category amounts to $7.5 billion globally, compared to the $1.4 trillion animal meat industry – this is not a negative, but rather a major opportunity for growth. At Impossible Foods, we believe we can best tap into this market opportunity by reaching out to meat eaters and flexitarians in a more inviting, relatable way. That’s where our new brand strategy comes into play, which we initially debuted in the US last month and will roll out in our international markets later this year. This shift visibly manifests in our new, 'meaty' red aesthetic, but a successful brand evolution is much more than a colour change. With every move we make, we want to set the tone that we’re an inclusive brand – from the way we interact with our community on social media, to how we message the Impossible brand and products. We want to welcome flexitarians and meat-eating consumers into this space and reassure them that they don’t have to change their lifestyles to help the planet or their health. We’re confident that once they get a taste of what we’re putting out there, they’ll be converted into believers. Fiona Graham Director of Devonia Water Devonia Water has been operational for 20 years, and over the years, as we have developed, so has our aesthetic. However, our collect, wash and reuse process has remained, and so has the 94% reduction in Co₂ compared to recycling alone. Today, brand identity is so much more than the label. To be successful in a competitive ‘start-up’ environment where aesthetics is everything, we must take our brand seriously. It has roots and foundations that both ourselves and our customers value; and it is therefore essential that we can articulate our story to a variety of audiences, quickly and with impact to remain competitive. As a business, we have always been very comfortable with who we are and what values we run on, and that is exactly what has allowed us to succeed for so many years. Like anything, as we move forward, refreshing ourselves on who we are and repositioning the way we look to reflect that is not only motivating, but also allows us to compete, grow and develop with confidence. Gill Riley Consumer director at Cauldron Foods There’s no denying it’s been a challenging few years for the food industry. External factors and, therefore, consumer trends have evolved, but the fundamental drivers of a category and the brand’s role within that will stay relevant, as long as companies continue to understand consumers. To ensure long-term success and sustained growth, brands must adapt to the ever-changing needs of their target sector, whether that’s through NPD, campaigns or a rebrand. Getting your packaging right will always be crucial as it’s the first moment of truth to grab shoppers’ attention. If consumers' needs change over time, then brands should continue to evolve too, to show that they can address those changing needs. That’s why we invested in extensive consumer research when developing Cauldron’s new look. Over 90% of consumers said they thought it was different from other chilled products available. The purchase intent also stepped up, with consumers referring to the new design as bold, eye-catching, modern and tasty. It’s also beneficial to identify areas of potential growth ahead of any big moves like a rebrand. With Cauldron, we knew that there could be plenty of headroom for growth on the plant-based fixture through vibrant veg-focused products and packaging that stand out from the crowd. Patricia Bridges Senior director of marketing and communications at Coleman All Natural Meats Consumers are demanding greater transparency and clarity when it comes to food packaging, and are becoming more conscious of where their food comes from. They want easier-to-read labels, especially in the meat they purchase, where claims such as no antibiotics ever, no added hormones and humanely raised practices are important factors. Given this trend, it’s critical brands clearly state these key claims on the package so it is easy for busy consumers to make a decision they feel good about. When rebranding, brands must have a clear objective and a ‘why’– whether it’s addressing consumer desires or solving a problem. For Coleman All Natural Meats, we saw 38% and 36% of consumers said no added hormones and no antibiotics ever is a purchase priority, respectively, according to the 2024 Power of Meat report. Our rebrand supports the business’ strategic shift into more branded consumer retail – providing claim-based meat offerings that consumers desire – and includes a rollout of a new logo and packaging that clearly highlights the differentiating claims important to consumers. Nicholas Reichenbach Founder and CEO of Flow Water It is evident that the current landscape demands evolution to maintain competitiveness. At Flow, we recognise the necessity to continually engage consumers through premium design, effective communication of our unique selling points, and an unwavering commitment to sustainability. Flow is officially the most sustainable Tetra Pak package yet, with 80%+ renewable materials and Flow's new package is designed to have the lowest carbon footprint to date; seven times lower than glass, four times lower than aluminium, and three times lower than PET. Our brand transformation aligns with the evolving consumer mindset. Regarding the success factors of rebranding efforts, consumer-centricity reigns supreme. Understanding consumer behaviour, preferences and market trends is fundamental. For Flow, this means adapting our packaging design to resonate with consumer expectations while simultaneously refining our brand communication strategies. The upcoming launch of our new brand platform alongside refreshed packaging exemplifies our commitment to revitalising our presence both on shelves and in consumer perceptions. Ultimately, the success of rebranding efforts is measured by tangible impacts on revenue and brand vitality. Our rebranding initiatives aim not only to invigorate consumer interest but also to drive revenue growth through enhanced visibility and engagement across all distribution channels. Tim Albert Marketing director at Silver Spoon Rebranding should be undertaken at any point with care and caution, and that is eminently true in the current competitive landscape where shoppers are making price-sensitive choices about how they spend their hard-earned money. There should always be a really clear and compelling reason to update the brand that helps make it more relevant and more compelling to shoppers. Any rebrand should build on the existing distinctive assets that are in consumers’ minds and that the brand is associated with. Furthermore, in a world where consumers are looking to make quick and instinctive purchase decisions, understanding and creating designs that aid speed of pack navigation is crucial. In our case for Silver Spoon, we’ve increased the standout of the brand logo and distinctive assets, used existing and established variant colour codes alongside product photography to help make their sugar shopping experience easier and simpler to find what they’re looking for.

Mrs Crimble’s, a gluten-free brand owned by Ecotone UK, has expanded its big macaroons range with the launch of a double choc flavour. The double choc macaroons are made with dough crafted from Belgian chocolate and coated in a rich chocolate flavour. Adele Ward, Mrs Crimble’s marketing director at Ecotone UK, said: “Mrs Crimble’s macaroons are the brand’s top-performing product. The moist coconut cake has garnered high loyalty with free-from shoppers, and we’re continually looking at fun and exciting ways that we can extend the range to take our taste credentials even further." She added: "With the new double choc macaroons, we wanted to create an indulgent chocolate cake built on the delicious coconut taste and texture that our macaroons are known for. Knowing how well the caramel macaroons have performed in Asda, we’re confident this new flavour will equally have strong shopper appeal." “In the current climate, it’s more important than ever to enjoy the little luxuries in life. Free-from shoppers shouldn’t have to miss out on high-quality cake with a great taste and texture, that is also great value. This is at the very heart of Mrs Crimble’s, which is bringing joy, excitement and indulgence to the free-from aisle.” Mrs Crimble’s double choc macaroons will be available in Asda stores from 8 April.

Mark Anthony Brands-owned Cayman Jack is introducing a range of ready-to-drink spicy margaritas ahead of summertime: the Cayman Jack Sweet Heat Margarita. According to the company, the new product line was created in response to feedback from 87% of the brand's fans, who expressed interest in a spicier version of their favourite margarita. Available in 12oz cans with 5.8% ABV, the range comes in a 12-pack featuring four flavours: Grilled Pineapple, Spicy Lime, Sweet Heat Peach and Tangy Tropical. Stately Jukes, Director, brand commercialisation at Mark Anthony Brands, said: “Inspired by our fans asking for us to turn up the heat, we're so excited to introduce new Cayman Jack Sweet Heat Margarita flavours, a spicy new variety pack that features four bold, adventurous flavours – a delicious, pre-made drink experience that delivers the unique, sophisticated, and hand-crafted taste consumers know and love from Cayman Jack". "Our newest innovation, Sweet Heat, is crafted with blue agave nectar, real cane sugar and real fruit juice, in precisely the right balance every time, with a daring blend of smoky, grilled and spicy flavours.” Cayman Jack Sweet Heat Margaritas will roll out at major US retailers.

Givaudan, Mista and Bühler have announced the opening of a new extrusion hub at the Mista Innovation Center in San Francisco, California, US. The new facility enhances Mista's capabilities for food innovation and underscores Givaudan's and Bühler’s commitment to transforming the food system. Givaudan and Bühler's collaboration provides companies with the chance to conduct product development trials for extruded products. The hub features a 30mm twin-screw Bühler extruder capable of high-moisture extrusion for plant-based meat and low moisture-extrusion for snacks and cereals. According to the company, results obtained at the facility are applicable to full-scale production equipment, unlike smaller benchtop extruders. With an output of up to 50kg per hour, companies can explore new product development possibilities. Fabio Campanile, global head of science and technology at Givaudan Taste & Wellbeing, said: "Adding extrusion capabilities at Mista expands our vast innovation network and further demonstrates our commitment to the alternative protein space. We believe that by working together and leveraging our collective expertise, we can continue driving the development of the food industry to deliver sustainable and delicious food experiences for consumers around the world." Ian Roberts, CTO at Bühler, commented: “Collaboration is key to building a sustainable future for food with the goal of feeding the expected 10 billion world inhabitants by the year 2050. The Mista facility demonstrates that these collaborations provide real results. The partnership with Mista, Givaudan and Bühler is providing a world-class technology platform for food innovators to develop and scale the protein sources that will sustainably nourish the world’s growing population," Scott May, founder and head of Mista, added: "Mista acts as a catalyst for companies to discover, integrate and evolve new ways of working that will help power their innovation engine and accelerate the transformation of the food system. Through the nodal network, unique collaborations, access to new technologies and domain expertise, Mista empowers companies to re-imagine innovation and drive positive change for companies and the industry. We are confident the addition of extrusion capabilities will help generate and accelerate many of the great-tasting food solutions needed to ensure a sustainable food future.

Sustainable food technology company Lyras has appointed Mark Kalhøj Andersen as its new CEO. This decision comes as the Danish company seeks to capitalise on its groundbreaking technology, which offers significant energy and water savings compared to traditional pasteurisation methods. Lyras has garnered international acclaim for its innovative approach to pasteurisation, which uses a process called raslysation. This technique, which employs UV light to effectively deactivate microorganisms in opaque liquids, has captured the attention of food and beverage manufacturers globally. Mark Kalhøj Andersen, previously serving as the company's chief commercial officer, brings a wealth of experience to his new role, having demonstrated proficiency in both technical and business domains. Mads Storgaard Mehlsen, chairman of the board at Lyras, said: “Mark Kalhøj Andersen has a profound insight into both Lyras’ markets and product. He has a deep technical understanding of raslysation. He has previously been employed in a strong tech development company and been part of scaling a company from a few million to just under a billion in five years.” He continued: “Adding to that, he has excelled in his time as Lyras’ CCO, where he has improved our sales activities as well as operational and administrative efficiency. He possesses the entire toolbox, from development to operations and sales to scaling. His unique combination of technical knowledge and business insight positions him perfectly to guide Lyras through our ongoing growth and development phases.” Can UV light reduce the food industry’s climate impact? Check out Lyras' exclusive article on this topic here. Andersen's strategic contributions to Lyras extend beyond his recent appointment as CEO. As CCO, he played a core role in shaping the company's global sales and marketing strategies, overseeing the establishment of international sales offices and cultivating partnerships with engineering and OEM partners. Expressing his enthusiasm for his new role, Andersen added: “It is a great honour to be given the responsibility of driving Lyras further towards strategic growth and innovation. I step into the role of CEO with great humility and expect a steep learning curve, but I have a strong group of owners and board as well as a fantastic organisation which I am sure will support me in the process. I will especially prioritise organisational development by gathering and engaging employees across the organisation. In addition, I will continue to focus on commercial scaling of our sales platform.” Founder and former CEO Rasmus Mortensen said: “It is with peace of mind that I now pass on the baton to Mark. His loyalty to Lyras’ values and growth strategy is a driving force that I value highly in his professional handling of our common goal of growing Lyras quickly. In addition to finding a new CEO with the right skills, it has also been important for me to find a person with the right vision and solid integrity. I now look forward to my new role as chief vision officer, where I can continue to work towards achieving Lyras’ vision and goals by identifying future opportunities and working with customers.” Andersen previously served as technical director at DESMI Ocean Guard A/S, where he oversaw organisational expansion and international development initiatives. He has a Master of Science in chemistry with a specialisation in environmental engineering, and an HD degree in organisation and management. Anderson featured in our latest edition of FoodBev Magazine, exploring the company's cutting-edge technological advancements. Don't miss out on the upcoming issue (FoodBev 76), which comes out soon – subscribe today.

Copenhagen, Germany-based fermentation start-up Reduced has secured €6 million in a financing round led by Novo Holdings. Reduced uses fermentation technology to transform food and agriculture industry side streams into natural food ingredients, specialising in developing flavour enhancers based on upcycled raw materials. The round was joined by Nordic flavour house Einar Willumsen, as well as existing investors Export and Investment Fund of Denmark and Rockstart Agrifood. The funding will be used to develop Reduced’s technology platform, broaden its savoury ingredients portfolio, secure production capacity, implement certifications and increase the company’s sales and marketing efforts. The company, which was founded in 2020, has developed proprietary fermentation processes to derive 'unique’ umami flavours from food industry side streams at low costs, due to shortened process time scales, and with a significantly lower CO2 impact than conventional methods. The tech enables the extraction of the savoury umami flavours from both vegetable and animal side streams, which it converts into clean label ingredients using fermentation. Co-founder and CEO of Reduced, Emil Munck de Voss, said: “This investment will be transformative for the company as we expand and extend the range of products we can offer, drawing on our gastronomic heritage to create unique flavours. Not only will this bring great new products to the market, but it will also help to reduce CO2 emissions and make the most of the side streams available in the food production chain. We are ready to continue the work we have started and accelerate the impact we can make on the food industry." Reduced currently supplies more than 100 foodservice businesses and delivers ingredients to food manufacturers in collaboration with food ingredient suppliers. Its range of products include organic chicken stock concentrates made from retired laying hens, a stock concentrate made from vegetables that don't meet the appearance or size criteria of supermarkets and fermented umami sauces. Thomas Grotkjær, partner, bioindustrial investments at lead investor Novo Holdings, commented: "Reduced brings an exciting combination of strong Nordic cuisine and fermentation technology to the growing trend of sustainability in food production. With delicious natural products, that are already in demand from over 100 customers, we are pleased to support the Reduced team in their journey from innovative start-up to industrial scale." Jan Grøndal, CEO of Einar Willumsen, added: "Reduced has the potential to make a significant impact in the food ingredients industry and we want to be a part of that. We are impressed by the company's ability to convert technology to commercial products and their approach to flavour creation. In Denmark, we have a tradition for creating high-value food ingredients companies, and we strongly believe Reduced could be the next one." Reduced featured as FoodBev's 'Start-up of the month' in December. Read the exclusive interview with CEO and co-founder Emil Munck de Voss, here.

French payment service Worldline has partnered with Tabesto to introduce what they claim is the first all-in-one ordering and payment kiosk, using SoftPOS 'Worldline Tap on Mobile' technology. Tabesto is a French company that specialises in a range of intelligent solutions for the restaurant and retail sectors, focusing on order taking and payment. The Fox ordering and payment kiosk, part of the Tabesto application environment, acts as a payment terminal. It accepts payments through contactless bank cards, PIN codes on the screen, meal vouchers or NFC-enabled e-wallets, thanks to its embedded payment application and NFC sensor at the bottom of the screen. Available in 36 countries, this solution reduces customer wait times and is said to introduce a new ordering experience. According to the companies, Worldline and Tabesto assist restaurant and retail operators in simplifying operational management, cutting costs and optimising carbon footprint by reducing traditional equipment like ticket printers and payment terminals. Guillaume Hourmant, CEO and founder of Tabesto, said: "This partnership marks a significant milestone in our commitment to providing innovative, cutting-edge solutions for the world's leading retailers. By combining Worldline's payment technology and prestigious customers with our expertise in order taking, we enable merchants to enhance the efficiency of their service while delivering a unique customer experience." Stijn Gasthuys, head of digital commerce and global sales verticals merchant services at Worldline, added: “We are thrilled to partner with Tabesto to launch this revolutionary solution on the retail market. By combining our strengths, we are able to deliver a unique customer experience that pushes the boundaries of innovation within the industry, with innovative solutions that adapt to the needs of consumers and merchants."

Tillamook County Creamery Association (TCCA) president and CEO, Patrick Criteser, has announced that he will step down later this year. TCCA’s board of directors has selected the company’s current EVP of brand growth and commercialisation, David Booth, to succeed Criteser as president and CEO. This decision is aligned with the dairy business’ long-standing succession plan. Criteser steps down after more than a decade in the role, having led the farmer-owned cooperative since 2012. He will remain CEO until later this year, while Booth will immediately assume the role of president. Working closely with the TCCA board and executive leadership team, they will implement a ‘thoughtful’ transition plan aiming to ensure business continuity and success. Booth will then take on the full president and CEO role following Criteser’s departure. In a statement announcing the news, Criteser said that the company’s vision of becoming a “premium, multi-category, national dairy brand has been realised, and the cooperative is optimally positioned to thrive well into the future”. He added: “I have accomplished what I hoped to achieve for the farmer-owners of this amazing cooperative, so I've decided that the time is right for this transition. Serving in this role has been the greatest honour of my professional career, and I am absolutely certain that our board has chosen the right person to succeed me in David.” Since joining TCCA in 2015, Booth has been responsible for sales, marketing and category growth, forging partnerships with retailers across the US and crafting Tillamook’s growth strategy. His experience across the company includes having served as interim CFO on two occasions, while his near-30-year executive experience includes 18 years at ConAgra Foods. Shannon Lourenzo, chair of TCCA’s board, commented: “We are so grateful for Patrick's incredible leadership these past 12 years. Today, we are a $1.3 billion business, and one in four American households buy Tillamook cheese, ice cream and other dairy products. But we're just getting started.” “David is a very talented leader and is someone who is well-equipped to continue the cooperative's growth, which will further strengthen our farmer-owners, create more jobs and advancement opportunities for our employees, and enable us to continue to positively impact the communities where we live and work.”

Beverage contract manufacturer Refresco has completed the acquisition of VBC Bottling Company for an undisclosed sum. Based in California, US, VBC is a contract manufacturer of premium beverages. The acquisition is set to bolster Refresco’s footprint and capabilities in North America, strengthening its ability to provide beverage solutions to branded customers. Hans Roelofs, CEO of Refresco, commented: “Acquiring VBC is another step in executing our proven ‘Buy & Build’ strategy. The company’s strong customer base, strategically located facility and warehousing capacity further strengthens our footprint in North America. Additional canning capacity along the West Coast improves our ability to service all our contract manufacturing customers.” Brad Goist, chief operating officer at Refresco North America, said: “This acquisition is a step forward towards Refresco’s vision of ‘Our drinks on every table.’ We will integrate VBC Bottling Company into our operations to better serve our customers and support their growth goals in the various categories where capacity is needed.” In a statment on LinkedIn, VBC said: “This moment represents a significant milestone in the 91-year journey of VBC! Our grandfather, Attilio Varni, alongside his sons, Louie, John, and Fred, would undoubtedly be proud of the enduring legacy we've collectively forged.” It continued: “As a family, we are delighted to welcome Refresco into our fold, knowing they will propel our company to new heights. are committed to advancing the remarkable work achieved over the decades and eagerly anticipate the promising future ahead.” Through the deal, 180 VBC employees will become part of the Refresco team.