Plant-based protein brand Aloha has received a $68m investment from Semcap Food and Nutrition, which has taken a minority stake in the company. Growth equity firm Semcap invests in environmentally sustainable, high-growth businesses with more than $25 million in revenue. The investment company will add Aloha to its portfolio of mission-driven brands, with Aloha’s employees and management retaining a significant stake in the company, maintaining its status as an independently operated entity. Through the partnership, Aloha will add Semcap’s operating experience and network to bolster its business’ continuous growth. The plant-based nutrition brand will remain focused on scaling up through accelerating its traditional retail channels and the continued enhancement of its digital presence. Between 2020 and 2023, Aloha achieved nearly 500% growth and expects to maintain high double-digit topline growth throughout this year and beyond. Aloha’s chairman and CEO, Brad Charron, will retain his role to ensure ‘seamless continuity and leadership’. Alongside adding Semcap’s John Haugen and Ryan Newcom to its board of directors, Aloha also welcomes Paul Kenny, a sales executive with over 30 years' industry experience including at Kind Snacks and Yasso. Charron described Semcap as an “ideal partner,” commenting: “With an impact-driven investment strategy, exemplified by successful partnerships with like-minded entrepreneurial brands such as Purely Elizabeth and Good Culture, Semcap completely aligns with our mission to make simple, nutritious food accessible to everyone, while using our business as a force for good. We look forward to many more multiples of profitable growth with their inclusion.” Semcap’s Newcom said that consumers are fuelling “a massive food revolution,” describing a “seismic shift” that presents opportunities for Semcap’s Food & Nutrition platform to identify and scale brands. “With a proven track record of remarkable digital growth and tremendous retail expansion opportunities ahead, our team recognized Aloha’s incredible potential as a perfect addition to our portfolio,” he said. “We look forward to tapping into the operational expertise within our platform and broader network to help Aloha’s success in this next phase of execution.”

UK salad brand Florette is set to launch a range of Gourmet Slaws, aiming to provide "a fresh approach to coleslaw". The range features three flavours from around the world, incorporating dressings inspired by South and East Asian cuisine. The new products include Korean Gochujang, a blend of spices and chilli with carrot, red cabbage and red onion; Indian Spiced, a combination of Indian flavours and yogurt with mixed colourful cabbages and red onion; and Chinese Inspired, a mix of soy and ginger with white cabbage, carrot and red onion. Florette’s head of NPD, Natalie H Allen, commented: “Florette Gourmet Slaws provides shoppers with the flavour-led inspiration they want, delivering a ‘taste of adventure’ that will transform any meal". “...Many coleslaws already on the market are bland, uninteresting, and often too heavy on the mayo. That’s where Florette steps in. Our new Gourmet Slaws, with their lightness and crunch, offer an entirely different eating experience. The range moves slaw from the forgotten depths of the fridge to something that is highly versatile and can take centre stage on consumers' plates." The range is set to debut on 10 April at Sainsbury’s, 15 April at Booths and 6 May at Tesco, with a price of £1.80.

ProAmpac has teamed up with sandwich brand Sammi to launch a fibre-based modified atmosphere sandwich pack (MAP). ProAmpac is launching its fibre-based MAP RAP Sandwich Wedge in the North American market, in an effort "to innovate the food-to-go packaging landscape," said the company. Specifically designed for sandwiches and wraps, this patented technology blends modified atmosphere packaging with predominantly fibre materials. The ProAmpac RAP Sandwich Wedge integrates a carton board framework with a thin transparent film liner, enhancing product preservation and visibility. Engineered for airtight sealing, the solution uses high-barrier technology to improve freshness, prolong product shelf-life and reduce food spoilage expenses. "Sustainability lies at the heart of ProAmpac's business strategy," said Chad Murdock, president of ProAmpac’s fibre business. "Our collaboration with Sammi underscores ProAmpac’s commitment to helping customers meet their sustainability objectives with high-performance packaging.” “Customers love that Sammi sandwiches are not just healthy and delicious, but the fibre-based packaging is what truly sets Sammi apart," Joel Simpler, founder of Sammi. "The packaging also provides us with design and branding options that simply weren’t available before, like devoting an entire panel to why sustainability is important. This sentiment is also resonating with consumers and they’re contacting us regularly to say so. Sammi Sandwiches and our sustainable packaging is the future of grab-and-go in the US.”

Ag-West Bio has announced an undisclosed investment in IntelliYeast Laboratories, a Saskatchewan, Canada-based biotech company. IntelliYeast develops and commercialises yeast with optimised performance to enhance craft beer brewing. IntelliYeast’s can turn yeast into viable new products that “solve common problems for Saskatchewan’s microbrewing community”. Christopher Eskiw, CEO and co-founder of IntelliYeast, said: “We’ve developed proprietary methods for growing yeast that increase their viability and health. We can speed up fermentations, cutting two or three days – a 15–20% reduction – off a brewing cycle, which reduces labour costs and increases production.” Kyle Adams, Ag-West Bio’s director of investment and commercialisation, added: “IntelliYeast is exactly the type of company that Ag-West Bio is looking to support with an investment...It has good proof of concept and market traction and founders with diverse skillsets. It is an innovative company doing all the right things, regarding both technology and business.” The next step is connecting to brewers to provide one of IntelliYeast’s 200 strains of yeast, or to strengthen the house strains that microbrewers are already using. IntelliYeast’s co-founder Nicole Shoaf finished: “Our product is available and we’re ready for market”.

Under its Président brand, Lactalis UK & Ireland has launched a new premium brie, Président Extra Creamy Brie. The innovation boasts an ‘extra deep oval shape,’ and is made using a special recipe, resulting in an extra creamy brie even when served cold and “even creamier when baked”. The new product was developed to appeal to consumers looking for an authentic French Brie with an indulgent texture. It provides a mild and creamy taste and has special melting properties, which, combined with its extra depth, are said to enhance its flavour and mouthfeel when served hot. Héloïse Le Norcy-Trott, group marketing director for Lactalis UK & Ireland, said: ‘’Our latest launch...taps into new usage occasions...with its versatility in hot and cold dishes. We are especially proud of this recipe that melts perfectly for an extra-creamy indulgence when baked.” She continued: “Président Extra Creamy Brie will also appeal to consumers looking for everyday pleasures amidst ongoing cost pressures...Président Extra Creamy Brie offers an affordable yet luxurious option for at home consumption with friends and family.” Président Extra Creamy Brie is available now in select UK retailers for an RRP of £2.95. You might also be interested in: Lactalis expands Seriously portfolio with new cheese burger Lactalis taps into lighter spreadable butter market Lactalis and Perfetti Van Melle team up on Chupa Chups milk

Global food lubricant manufacturer Rocol has announced that it will remove all per- and poly-fluoroalkyl substances (PFAS) from the formulations of its entire FoodLube product range. According to Rocol, from next month (April), 100% of its FoodLube products will be PFAS-free. FoodLube is a non-toxic, lubricating, penetrating and water displacing lubricant for use on chains, bearings, slides and similar mechanisms operating in food and pharmaceutical environments. The company estimates that the new PFAS-free formulations will prevent around 425kg of ‘forever chemicals’ reaching the environment every year. PFAS are known as ‘forever chemicals’ as they do not break down and can accumulate over time. Their strong carbon-fluorine bonds make them resistant to degradation in the environment. However, PFAS can accumulate in the bodies of humans and wildlife, leading to potential adverse health effects. Gareth Procter, senior product manager at Rocol, said: “We are committed to being ahead of the curve, and have listened to our customers in the food industry, who have been the driving force for this change. To meet the increasing demands of the food sector, our customers want to know that they are supported in their efforts to meet their sustainability goals...the ultimate objective of all our products PFAS-free without any compromise to performance.” While PFAS is considered to be harmful to humans and the environment, there is currently no ban in force. A universal PFAS restriction proposal is being debated in the European Union with the European Commission expected to respond to the proposals later this year.

The East Coast Cocktail Company has partnered with internet personality Rufus Rice to debut a new range of RTD long drinks – called Toxin – which are aimed at students. Toxin is available in three variants: yellow, pink and green. Toxin Green is based on a matcha mojito cocktail (8% ABV), featuring rum, mint and matcha green tea. Toxin Pink is a classic cosmo drink with vodka, raspberries and cranberries (10% ABV). Meanwhile, Toxin Yellow is inspired by a lime margarita cocktail, with Brazilian lime, tequila and a dash of salt (10% ABV). Zach Croft, CEO and co-founder of Toxin, said: “We are excited to be launching our long drinks in three bold flavours, perfect for spirited young adult drinkers looking to create memorable evenings with their friends without spending all their money on unaffordable cocktails”. He continued: “Toxin drinks have a higher ABV than other cocktails and high sugar mixers usually targeted at this consumer age group, but the price is much more accessible for our audience of students and young people looking for a delicious drink and a good time”. Rice added: “We know that young adults look for vibrant drinks that are not only Instagram-worthy but taste great. But we noticed there is a distinct lack of ‘double’ or higher ABV options on the market, and from there the idea for Toxin was born. We want to be more than just another drinks brand on social media, we want to be seen as an integral part of quintessential student life, an accessible drink that fits a stylish lifestyle.” The Toxin range, made from natural ingredients and suitable for vegan and gluten-free diets, is available to both the US on- and off-trade.

Mars-owned Dove has added a new tiramisu-flavoured chocolate to its Promises portfolio. The Italian-dessert-inspired treat features a tiramisu-flavoured caramel centre surrounded by milk chocolate. Dove's Promises milk chocolate tiramisu caramel joins the brand's existing flavours, which include: Dark chocolate and almond, dark chocolate and sea salt caramel, dark chocolate and mint swirl, molten lava caramel, and Dove Large Promises, which can be found in milk chocolate and caramel and dark chocolate and peanut butter. The new flavour is available at US retailers nationwide.

Ecotone-owned brand Whole Earth has introduced a limited-edition protein crunch peanut butter. The new offering contains crunchy pea protein pieces that are said to provide more protein than regular crunchy peanut butter, "giving it a 'high in protein' claim," said Whole Earth. Whole Earth Protein Crunch is made from natural ingredients with no added sugar. It features whole roasted peanuts with skins on, combined with crispy pea protein pieces. Nicola Turner, Whole Earth's brand controller, said: “While two-thirds of shoppers understand the benefits of eating more protein, peanut butter is still considered more of a treat...Great starts to the day begin with a breakfast that delivers both high protein and fibre and no sugar – which is just what you get with Whole Earth Protein Crunch." Whole Earth Protein Crunch is available at Morrisons stores nationwide for £3.99 per 340g jar.

Bel Brands USA’s The Laughing Cow has unveiled a spicy new addition to its cheese wedge range, Creamy Jalapeño – its first new wedge variety in five years. Creamy Jalapeño is described as ‘fresh and flavourful,’ balancing creaminess with spice. It is made with real cheese, contains 2g of complete protein per pre-portioned wedge, and offers a good source of calcium as well as vitamins A and D. The new variant joins the brand’s existing line-up in the US, which includes original, light, garlic and herb, and spicy pepper jack among its flavours. It is available at retailers nationwide including Publix and Walmart, priced at $4.59 per pack. Zach Falta, brand director at The Laughing Cow, said: “The Laughing Cow is constantly seeking new, innovative flavour options for our consumers, and through in-depth consumer research, we found there is a white space in the snack cheese category when it comes to jalapeño. We know bolder, hotter and unique cheese varieties are a top priority for consumers, which is why we are thrilled to be adding a spicy jalapeño flavour to the delicious lineup of our creamy cheese wedges”.

Kerry Dairy Consumer Foods has introduced a new "category-first" range of oat and dairy blended products, called Smug Dairy. The blend is said to offer consumers "a healthier, more sustainable way of consuming dairy" without compromising on the rich, creamy taste. In addition, Kerry said the move aims “to bring real innovation into the dairy category and shake up binary perceptions of dairy and non-dairy markets”. The range comprises milk, cheese and butter, all blending the benefits of dairy and plant-based ingredients. It includes a Blended oat & dairy cheddar, which is said to contain 35% less saturated fat compared to standard cheddar, as well as emitting 45% less CO2e than British mature cheddar cheese; Blended oat & dairy milk, a creamy milk with 30% less saturated fat than semi-skimmed milk and emits 18% less CO2e than semi-skimmed British milk; Blended oat & dairy butter, a creamy butter with 30% less saturated fat than standard butter, as well as containing vitamins A, D2, E & B12 and being a source of omega 3. The butter is also said to have 45% less CO2e than salted British butter; and Blended oat & dairy spreadable butter, which has 40% less saturated fat than standard butter. It also contains a source of omega 3 and vitamins A, D2, E and B12. The spreadable butter has 54% CO2e less than salted British butter. Victoria Southern, strategy, marketing and innovation director at Kerry Dairy Consumer Foods, said: “With this first-to-market category launch, we are not only creating a new way for dairy lovers to do dairy with a bold and exciting new brand but also to creating a dairy category that is fit for the future. The Smug Dairy portfolio has 40% less saturated fats and saves up to 54% less CO2e emissions per kilogram than traditional dairy, without any compromise on the rich and creamy taste that consumers love; in fact you could say, it’s a delicious feeling." The Smug Dairy product range will be hitting shelves across the UK from the end of March this year.

A new UK Research and Innovation (UKRI)-funded project to investigate gene editing in potatoes, named ‘TuberGene,’ has been unveiled. Led by R&D company B-hive Innovations, the new research project is funded as part of UKRI’s ‘National Engineering Biology’ programme and aims to harness the power of gene editing to address challenges such as drought, to secure a sustainable future for the potato industry. UKRI is the UK government’s national funding agency investing in science and research in the UK. The UK potato sector – which produces around 5 million tonnes of potatoes annually – faces various hurdles, including producing a significant number of potatoes that don’t meet commercial specifications. Additionally, changing consumer preferences have caused fresh potato sales to gradually decline, as people opt for quicker-cooking alternatives like rice and pasta. New legislation permits the commercial development of gene edited crops – TuberGene researchers will focus on two key goals: reducing bruising-related discoloration and making potatoes quicker to cook. The improvements aim to enhance potato quality, reduce food waste and meet evolving consumer needs. Andy Gill, general manager of B-hive Innovations, said: "The UK potato industry is facing significant challenges, and it's crucial that we find innovative solutions to ensure its long-term viability. This project represents a major step forward in our efforts to address issues such as bruising-related losses and changing consumer preferences." Rob Hancock, research scientist at the James Hutton Institute (part of the scientific team delivering the research), commented: "Gene editing and other precision breeding technologies offer unprecedented opportunities to rapidly enhance the traits of potatoes, meeting the need to quickly respond to the changing preferences of consumers. By targeting specific genes responsible for traits like bruising susceptibility and cooking times, we can create varieties that meet the needs of both growers and consumers." Barbara Correia, principal research scientist at B-hive, added: “This project leverages the bioinformatics expertise in our business and the genome sequencing allows us to build a pipeline to address other issues in potato farming, such as disease resistance, as we move towards the creation of a Super Spud. It also means that we can apply our skills more easily to other crops, thereby helping more of the UK’s fresh produce sector and safeguarding global food security.”