Alcoholic beverage company Constellation Brands has appointed Sam Glaetzer as executive vice president and president of its wine and spirits business. Effective from 11 March 2024, Glaetzer succeeds Robert Hanson, who previously held the role. Glaetzer will also serve as a member of Constellation’s executive management committee. Glaetzer brings nearly 30 years of wine and spirits industry experience to the position. In 2014, he joined Constellation as managing director of the company’s New Zealand and Australia operations. Since joining the business, he has served in a number of leadership capacities in areas such as general management, international commercial sales, supply chain operations, product quality, new product development, acquisition integrations and divestitures. Most recently, he served in the role of senior VP of global operations and international sales. Constellation Brands produces and markets beer, wine and spirits internationally, with operations in the US, Mexico, New Zealand and Italy. Its portfolio of brands includes the Corona beer family, Kim Crawford wines and Casa Noble Tequila. Bill Newlands, Constellation’s president and CEO, said that Glaetzer is “uniquely equipped” to lead the company’s wine and spirits business following the development of its strategic portfolio transformation, focusing “more squarely towards strong commercial and operational execution”. He added: “Sam is a well-rounded senior leader with a wealth of experience in wine and spirits and a successful track record of driving commercial and operational efficiency and effectiveness”. Commenting on his appointment, Glaetzer said: “I’m excited about the opportunity to lead our wine and spirits team as we look to more fully capitalise on our portfolio transformation and accelerate the overall performance of this business going forward”. “We have a solid strategy and foundation for growth in place, and one of the most talented teams in the industry. I look forward to working with my colleagues across our Wine & Spirits Division, as well as our wholesaler and retailer partners, to realise our full potential in the years ahead.”

GEA has introduced NiSoMate, a sensor-based technology for real-time product control. The system, showcased for the first time at this year's Anuga FoodTec event in Cologne, Germany, promises to enhance efficiency and quality control in liquid processing. NiSoMate offers continuous inline monitoring of liquid consistency and quality during homogenisation. By analysing liquids in real-time, the system enables immediate adjustments to system performance, such as homogenisation pressure, leading to more energy-efficient production processes. Traditional sampling methods are bypassed, saving significant time and resources. Key features of NiSoMate include a user-friendly interface for intuitive operation and easy data visualisation, allowing seamless integration into existing production processes. The system combines dedicated sensors installed directly on the homogeniser, offering high-precision measurement accuracy without touching the product. Utilising ultrasound-based "beamforming array" technology developed by GEA homogenisation experts, the NiSoMate provides insights into physical product properties such as density, consistency change, and dilution. This enables operators to monitor the process directly on the production line and make adjustments in real-time, reducing waste and improving overall resource efficiency. Moreover, the NiSoMate enhances production flexibility, facilitating faster processing of new liquids and recipe development. Its ability to integrate with existing monitoring systems and dashboards enables further analysis and process optimisation. Additionally, the system is designed to accommodate future advancements, with modules for AI integration for self-optimisation of plants and processes. The system is compatible with all GEA homogenisers, from laboratory units to large industrial plants, and is available as a retrofit for existing facilities.

Tyson Foods will permanently close a pork plant in Perry, Iowa, resulting in the loss of jobs for about 1,200 workers. The company, which enjoyed significant profits amid the surge in meat prices during the Covid-19 pandemic, has encountered a decline and slowing demand for certain products. Tyson's pork business reported an adjusted operating loss of $128 million in the fiscal year ending 30 September, down from an income of $198 million the previous year. Sales volumes decreased by 2.2%, while average prices dropped by 7.9%. This has led to the closure of six US chicken plants in about the past year and layoffs among corporate employees. Employing roughly 1,200 employees, the pork plant serves a population of approximately 8,200 residents. Tyson Foods told FoodBev: "After careful consideration, we have made the difficult decision to permanently close our Perry, Iowa, pork facility. We understand the impact of this decision on our team members and the local community. Taking care of our team members is our top priority, and we encourage them to apply for other open roles within the company. We are also working closely with state and local officials to provide additional resources to those who are impacted." "While this decision was not easy, it emphasizes our focus to optimise the efficiency of our operations to best serve our customers. Iowa remains a key state for Tyson Foods, with employment of more than 9,000 team members across our other Iowa facilities."

UK-based mochi ice cream manufacturer, Little Moons, has announced the departure of its CEO, Mike Hedges, effective immediately. This unexpected development marks the end of Hedges' two-year tenure at the company's helm. The departure was confirmed by Little Moons' in a statement to FoodBev Media, although specific reasons for Hedges' exit were not disclosed. The statement said: "Mike has overseen a transformative period for Little Moons, including expanding its UK footprint, driving international growth across Europe and APAC and the building of a new state-of-the-art production facility that will open in Kettering this year". The company also announced that Vivien Wong – one of the company's co-founders – would be stepping in as interim CEO, alongside executive chair Flor Healy. Wong brings her expertise and familiarity with the company's operations to the interim role, aiming to ensure continuity during this transitional phase. Hedges, who assumed the CEO position in 2022, guided Little Moons through what the company described as a "transformative period". With two decades of experience in the food and beverage industry, Hedges brought insights gained from previous roles at brands such as Proper, Tyrrells, Twinings and Bulmers. Wong commented: “We’d like to thank Mike for overseeing Little Moons growth in the UK and internationally over the last couple of years and we wish him the very best for the future”. Little Moons, founded in 2010 by siblings Howard and Vivien Wong, produces mochi dough ice cream and sorbet balls in a range of flavours, both sweet and savoury. Among its offerings are flavours like pink grapefruit, sweet and salty popcorn, yuzu and lemon, matcha green tea, roasted pistachio, Belgian chocolate, and coconut. Additionally, the company's UK portfolio includes chilled mochi cheesecake bites. Operating from its London headquarters, Little Moons currently manages production facilities in Park Royal and Wembley, employing approximately 350 individuals, with 265 stationed across its two factories. Last October, the company announced plans to expand its manufacturing footprint with a new plant in Kettering, Northamptonshire. This expansion is expected to support Little Moons' entry into markets in New Zealand and Hong Kong. The 500,000-square-foot facility is slated to commence operations in the first half of this year. In 2022, Little Moons achieved an annual turnover rate of £64.5 million. The company's growth trajectory attracted investment interest, leading to the sale of a minority stake to private equity group L Catterton in the same year. Howard Wong expressed confidence that this partnership would facilitate global expansion efforts.

Müller has revealed plans to close two of its Landliebe production sites in Heilbronn and Schefflenz, Germany, by summer 2026. Müller acquired the Landliebe brand and its German production plants from Dutch dairy company FrieslandCampina, which revealed plans to divest part of its German consumer business to Müller in 2022. In a press statement, Müller said that the continued operation of the sites in Heilbronn and Schefflenz is “not viable due to negative economic prospects”. Approximately 400 employees across the sites will be impacted by the gradual shutdown process. According to the dairy giant, the main reasons for the closure are cost pressure and investment requirements, and a challenging market situation. Cost structures at both sites are “too high and not competitive,” and the Heilbronn site has an “enormous” need for investment which has further exacerbated the situation. Additionally, Müller pointed out that within the highly competitive dairy products market, significant volume growth and the resulting cost efficiencies are not expected in the medium- to long-term. Cornelia Heiser, managing director for the Landliebe business, commented: “A comprehensive economic analysis has shown that, under these conditions, the two production sites have no prospect of returning from the deep red to a profitable business in the long term”. The product portfolio manufactured at the sites, which includes yogurts and desserts under the Landliebe brand, will be integrated into Müller’s other German locations with production and distribution to continue beyond 2026. Heiser added: “We are aware that this decision will cause uncertainty among employees and will start talks with the works council as soon as possible with the aim of finding socially acceptable solutions”.

Campbell's has released a limited-edition grilled cheese-flavoured tomato soup. The company said that the launch celebrates the brand's classic tomato soup, infused with the savoury flavours of a grilled cheese sandwich. The soup can be made with water to enhance its tomato taste or with milk for a "cheesier" flavour. Gary Mazur, VP of soup and broth at Campbell's meals and beverages division, said: "Grilled cheese and tomato soup has always been perfect together. It is a classic pairing for all generations, and it has drawn increasing fandom in recent years." "Nothing can top the greatness of a grilled cheese sandwich dunked in Campbell's Tomato soup. As we developed our first ever limited-time-only condensed flavour, it was the clear choice."

Pasta brand Barilla has added a corkscrew-shaped ‘Cellentani’ shape to its line of Protein+ pasta products in the US. The Cellentani pasta shapes are made with golden wheat and protein from chickpeas, lentils and peas. They provide 16g of protein and 10g of fibre per 3.5oz serving. Cellentani was first created and named by Barilla in the 1960s and has now been added to the brand’s Protein+ line-up, delivering versatility in cooking with its twists and spirals that are suitable for a wide range of different dishes. Barilla Americas’ US pasta brand marketing director, Angie Cotter, said that the Protein+ range meets consumer demand for multi-functional foods that offer protein, convenience and taste. She added: “It's an easy and tasty way to fuel performance throughout the day, and our new Protein+ Cellentani shape is also sure to be a win with kids, picky eaters, or anyone looking for a new, delicious way to add protein to their diets”. Consumers can try the Barilla Protein+ Cellentani at Natural Products Expo West from 14-16 March. It is available at Wegmans and on Amazon, soon to roll out at Kroger locations across the US. With the addition of Cellentani, Barilla Protein+ is now available in eight different pasta shapes: Angel Hair, Elbows, Farfalle, Penne, Rotini, Spaghetti, Thin Spaghetti and Cellentani. All varieties have a suggested retail price of $3.49.

Abu Dhabi-based company Novel Foods Group has announced plans to build a new $500 million biotech production hub in the United Arab Emirates. The hub, which will focus on producing sweet proteins via precision fermentation, is part of a deal signed between Novel Foods, Glatt Group, BioEngineering and CB Consultancy during the inaugural Healthy Innovation Conference held recently in Dubai. The new biotech production site will focus on the development of brazzein, a natural sweet protein with a sugary taste that is said to be several thousand times sweeter than sucrose. The commercial applications of brazzein extend across various sectors, including beverages, confectionery, bakery, dairy and ice cream. Brazzein is currently derived from berries of the equatorial belt of West Africa and has been consumed locally for centuries. Challenges in harvesting due to remote locations and limited availability are now being addressed through precision fermentation. Alaa Al Ali, shareholder and member of the board of Novel Foods Group, said: "We believe people should enjoy the sweetness they love without sacrificing health or taste".

Primient, a plant-based food and industrial ingredient producer, has announced a capital investment exceeding $700m across its operational footprint. The five-year phased investment aims to set a new industry standard in plant-based ingredients, strengthen Primient’s position in the market and take a “visionary approach” toward a more sustainable future. Primient, headquartered in Illinois, US, has developed its investment strategy to drive purposeful modernisation in critical production assets and processes, and ensure high-quality, reliable production for decades to come. As part of the wider investment, Primient is injecting $400 million into upgrading its site in Decatur. In a statement, the company described this as “key to unlocking potential across the business”. Significant planned investments extend to Primient’s wet milling operations in Lafayette, Indiana, and Loudon, Tennessee, where operational and infrastructure upgrades are already working to deliver material step changes in essential unit operations such as refining and drying. According to Primient, it has also become the industry’s only corn wet miller to completely phase out coal and transition to more sustainable energy sources across all facilities. Jim Stutelberg, CEO at Primient, commented: “The scale of investments – particularly in the Decatur operations – is unmatched in our industry and clearly signals our ambition to be the partner of choice now and for the future”.

US-based functional beverage brand Roar Organic has announced a new $10 million investment from CPG investor Factory. Roar said the funding will be used to solidify its position as a category growth driver via strategic and influential partnerships as well as bolstering its distribution network and ensuring broader consumer accessibility across the US. The brand said it ended 2023 as the US’s number one flavoured non-carbonated water and sports drink brand in the natural channel. Keith Caldwell, partner at Factory, said: "From the moment we first encountered Roar, we knew there was something special here. Our continued investment reflects our unwavering belief in the team, their vision, and their ability to disrupt the beverage industry." Roar Organic’s CEO Bill Lange added: "2023 was a fantastic year for the brand, but we believe we're just getting started. Our on-trend product portfolio aligns with the shifting consumer preferences towards healthier, functional yet great tasting beverages – and we couldn't be more confident in our ability to continue to make significant impact."

US-based supplement brand Beam Be Amazing has unveiled a new patent-pending RTD, Greens On The Go. Each can of Greens On The Go – the result of two years of R&D – blends ten organic fruits and vegetables including cucumber juice, celery juice, broccoli, kale, spinach, orange, banana, papaya, shiitake mushrooms and Jerusalem artichoke. The cans are free from added sugars and are 25 calories per serving, containing antioxidants, electrolytes, essential vitamins, minerals and providing hydration support, as well as boosting immunity and gut health. Russell Saks, CEO of Beam Be Amazing, said: "Greens On The Go represents a bold leap forward for Beam Be Amazing, introducing a completely innovative category of RTD beverages that seamlessly blends convenience, wellness and unparalleled taste”. Last month, Beam announced it was partnering with Dole on a new powdered supplement, ‘Beam x Dole Super Greens,’ which features orange, peach and mango flavours infused with a blend of 35 fruits and vegetables per serving, along with prebiotic fibre, digestive enzymes, antioxidants, essential vitamins and minerals. The new RTDs will debut at Natural Products Expo West in Anaheim, California, US, from 14 March. The brand expects the cans to be available for purchase later this year.

Unilever has announced plans to invest over $80 million in the expansion of its Jefferson City facility in Missouri, US. The funding will increase the plant’s operations capabilities for the production of Liquid IV, a brand within Unilever’s health and wellbeing business. Liquid IV, which claims to be the number one powdered hydration brand in the US, provides a number of daily electrolyte drink mixes that utilise cellular transport technology to deliver hydration to your body “faster and more efficiently than water alone”. Liquid IV was acquired by Unilever in 2020 and is now said to be four times larger than it was in the period near the acquisition. The automated operations to produce Liquid IV include automated packaging lines, a blending room and modifications to required infrastructure, such as heating and cooling. Jostein Solheim, Unilever’s health and wellbeing CEO, said: “Securing supply chain resiliency for Liquid IV is a key factor in continuing to drive growth for the brand. We are pleased to make this investment into Jefferson City where Unilever has had a longstanding history.” Jefferson City Mayor Ron Fitzwater added: “Just two months ago the company announced they are investing over $25 million to enhance its current warehouse operations and now an additional $80 million on a new product to be produced in our community which aligns with my vision for Jefferson City – we are open for business”.