Canada’s Minister of Agriculture and Agri-Food, Lawrence MacAulay, has opened the country’s first Indo-Pacific Agriculture and Agri-Food Office (IPAAO) in Manila, the Philippines. The move is part of Minister MacAulay’s strategy to increase productive trade within Malaysia and the Philippines, two key Indo-Pacific markets. The IPAAO is a joint initiative by Agriculture and Agri-Food Canada and the Canadian Food Inspection Agency and was backed by a CAD 31.8 million (approx. $23.5 million) federal government investment. The IPAAO is set to strengthen Canada’s business ties across the Indo-Pacific region. The office’s mobile team will operate from a hub in Manila, working to build strategic partnerships that grow Canadian export opportunities and increase demand for the country’s products. The office will leverage Canada's expertise in food safety and sustainability, helping its partners within the Indo-Pacific region to tackle common challenges. Staff are already working with partners at the IPAAO to advance priorities such as food security, creating mutually beneficial opportunities, building on its existing relationships and enhancing technical cooperation, market access and trade. Minister MacAulay spoke at the opening: “We export nearly half of what we produce in Canada, and the global demand continues to grow. I have no doubt this office will play a central role in growing export markets for our world-class Canadian farmers and increasing collaboration and cooperation in this important region." Kevin Auch, chair of Pulse Canada, the national association representing growers, traders and processors of Canadian pulses, said: "The Indo-Pacific provides a unique opportunity for growth and diversification for Canadian pulses. This office demonstrates the Government of Canada's support for our sector proactively breaking down market access barriers and playing a direct role in expanding exports of high-quality, sustainable pulses across the region." Dave Carey, VP of government and industry relations at Canadian Canola Growers Association, commented: "Canada's 43,000 canola farmers rely on trade, 90% of the canola grown in Canada is exported as seed, oil and meal. The opening of the IPAAO sends a strong signal to our trading partners in the region that Canada is serious about market access, maintenance and development. The IPAAO is a key part of our strategy to diversify our export markets and establish long-lasting relationships in the Indo-Pacific." President of the Canadian Cattle Association, Nathan Phinney, added: "We have seen export opportunities continue for our high-quality Canadian beef to the Indo-Pacific region including with countries such as Japan, Korea and Vietnam. We are pleased to see the Government of Canada supporting our global trade efforts by opening this Indo-Pacific office, supporting our valued strategic partnership, and opening more trade avenues for Canadian beef producers." The Indo-Pacific region accounts for more than one-third of the world's economic activity. In 2023, Canada's agriculture and agri-food exports to the region reached CAD 22.8 billion (approx. $16.86 billion). You may also like to read: Federal government of Canada allocates funding for dairy processors UK halts post-Brexit deal with Canada amid concern over beef and cheese 7-Eleven Canada acquires assets of food distributor Wallace & Carey

Alaska Airlines has introduced its first ever custom craft beer, created exclusively for the airline by Seattle, US-based Fremont Brewing. The airline's latest IPA – called Cloud Cruiser – will be served in first and premium class as a complementary beverage, and will be available for purchase in the main cabin. Fremont Brewing collaborated with Alaska Airlines to create various beer blends. These blends were taste-tested at 30,000 feet before both parties decided on Cloud Cruiser – an Indian pale ale with orange, melon and tropical flavours. Todd Traynor-Corey, Alaska Airlines' managing director of guest products, said: “The Cloud Cruiser is the result of two Pacific Northwest brands coming together...The only place in the world you’ll be able to find this one-of-a-kind craft beer is if you’re flying on Alaska or in one of our lounges.” Matt Lincecum, Fremont Brewing’s founder and owner, commented: “Cloud Cruiser IPA is brewed with a select blend of malts and Washington-grown to stay fresh in the air”.

US-based ag-tech company BioConsortia has advanced its nitrogen-fixing microbes for row crops, which displace nitrogen fertiliser and improve yield. BioConsortia specialises in the discovery, design and licensing of advanced microbial products, to mitigate the ecological footprint of agriculture while maintaining – and improving – crop yields. Nitrogen is an essential nutrient for plant growth, and while it is abundant in the atmosphere, most plants cannot use it directly. Nitrogen-fixing microbes have the unique ability to convert atmospheric nitrogen into a form that plants can absorb and utilise for growth. By developing products containing these nitrogen-fixing microbes, BioConsortia aims to enhance the nitrogen supply available to crops, improving their growth and productivity. Traditional farming practices often rely heavily on synthetic nitrogen fertilisers to meet the nitrogen needs of crops. By developing microbial products that can replace or supplement synthetic nitrogen fertilisers, BioConsortia provides farmers with a sustainable alternative that reduces reliance on chemical inputs while maintaining or increasing crop yields. The company, which conducted "hundreds" of field trials last year, found that its seed treatment products facilitated levels of nitrogen replacement that "met or exceeded" performance expectations across various row crops including corn, wheat, rice and cotton. This highlights the potential of BioConsortia's nitrogen-fixing products in addressing environmental issues related to fertiliser runoff and overuse in crops globally. BioConsortia's CEO Marcus Meadows-Smith said: “This technology, based on proprietary microbes that effectively colonise the roots of a wide variety of crops, enables growers to optimise their fertiliser use strategy. Since the microbes remain in the root zone throughout the growing season, they ensure there is always nitrogen available to influence crop yield." He continued: "Even when synthetic nitrogen fertiliser has dissipated, these microbes are still working to convert nitrogen from the air to a form easily taken up by plants". BioConsortia's nitrogen-fixing seed products demonstrate shelf and seed stability lasting for over two years. Hong Zhu, SVP of R&D for BioConsortia, added: “We can offer the extended shelf- and seed-life products because our platform is focused on gram-positive microbes. We made our job as microbial product designers much more complex because gram-positive microbes are not generally known for their nitrogen-fixing functionality." Zhu explained how the company used its R&D platform to discover and improve the nitrogen-fixing capabilities of gram-positive microbes, demonstrating their inherent stability and reliable root colonisation, which making them ideal for seed treatment products. The durability of BioConsortia's exclusive microbes, when applied to fertiliser granules, has been demonstrated to last beyond 40 months. This extends new possibilities for their application, including in-season side-dressing or in-furrow usage.

Swiss premium confectionery group Lindt has introduced a new flavour to its Lindor portfolio with the launch of dark 70% chocolate truffles. The chocolate truffles feature a 70% cocoa chocolate shell with a smooth melting filling, catering to dark chocolate fans. Lindt produces over one billion Lindor truffles across nearly 100 countries globally, offering a diverse range of flavours, including salted caramel, double chocolate, white, dark and blood orange. Lindt's Lindor dark 70% is available nationwide in supermarkets, independent retailers, Lindt ChocolateShops and on the brand's website for an RRP of £6.30 for a 200g box.

Ferrara Candy Company-owned brand Brach's has launched limited-edition brunch-inspired jelly beans for Easter. Inspired by brunch foods and drinks, Brach's Easter Brunch's jelly beans come in six flavours: blueberry maple pancake, chocolate glazed donut, mimosa, caramel cold brew, cinnamon roll and berry smoothie. In addition, the company has also introduced soft jellies to its portfolio. Brach's Springtime Soft Jellies feature a soft, chewy texture and juicy flavours. They come in five various fruity varieties: blue raspberry, fruit punch, watermelon, green apple and lemonade. The soft jelly sweets also come in seasonal shapes like flowers, Easter eggs, ducks and bunnies. Brach's Easter Brunch Jelly Beans and Springtime Soft Jellies are available at US retailers nationwide for a limited time.

AtmosZero, a company dedicated to the decarbonisation of steam, has announced the closure of a $21 million Series A funding round. The Series A round was co-led by Engine Ventures and venture capital firm 2150 to accelerate the commercialisation of AtmosZero's 'Boiler 2.0' technology. In addition, the round included participation from Constellation Technology Ventures, Energy Impact Partners, Starlight Ventures and AENU. Industrial steam – used across diverse sectors such as food and beverage and chemical manufacturing – is generated by burning fossil fuels in onsite boiler systems, which accounts for nearly 8% of global primary energy use. AtmosZero's proprietary 'Boiler 2.0' technology extracts heat from the air to produce high-temperature steam with maximum efficiency and without emitting any carbon, "allowing companies to replace their existing natural gas and oil boilers quickly and cost-effectively," the company explained. Addison Stark, CEO and co-founder of AtmosZero, said that the business aims to tackle industrial decarbonisation by electrifying boiler room and developing a scalable, drop-in replacement product, steering away from complex and costly customised projects. She added: “Our vision is to eliminate global emissions from fossil-fueled boilers. The investment today from leading US and European investors is a tremendous validation of our technology and approach to eliminating Scope 1 boiler emissions.” Michael Kearney, general partner at Engine Ventures, commented: “The path to net-zero emissions runs through the boiler room and requires the replacement of existing fossil-based systems. Reducing reliance on fossil fuels isn't just an environmental imperative – it's a geopolitical one, too. We are thrilled to support the AtmosZero team's mission to decarbonize industrial emissions with its scalable, drop-in electrified solution." Christian Hernandez Gallardo, partner and co-founder of 2150, added: "Industrial process heat in the form of steam is essential for industries spanning food and beverage through to district heating and is responsible for over two gigatons of carbon dioxide per year". "We were hunting for a solution that could unlock the vast impact potential in this market, with an offering that was a financial no-brainer to customers. The technology Addison and his all-star team have developed does exactly that, and we look forward to supporting AtmosZero as they roll out their technology to the customers that eagerly await them in Europe.”

Goodles has launched a gluten-free product line. The new offerings, 'Gluten Free Vegan Be Heroes 'and 'Gluten Free Cheddy Mac,' promise to deliver the same taste and nutritional benefits as Goodles original products, but without the gluten. In response to growing consumer demand for gluten-free options, the company has spent the last two years developing its new mac and cheese products. Goodles' gluten-free pasta maintains its integrity during cooking, providing a satisfying experience for consumers. Jen Zeszut, Co-Founder and CEO of Goodles, said: "Pretty sure that 'when will you release a gluten-free version?' was asked about 20 seconds after our launch, and it's consistently been our most-requested wish ever since. That's likely because millions with celiac disease struggle to find delicious products to eat, and 25% of all Americans are trying to limit their gluten intake." Gluten Free Cheddy Mac offers the same savoury and creamy experience as the classic Cheddy Mac, with 13g of protein and 4g of fibre per serving. Meanwhile, Gluten Free Vegan Be Heroes provides a dairy-free option made with vegan cheddar crafted from cashew nut milk, delivering a rich flavour profile. Both products are Clean Label Award Certified, Kosher certified and have a low glycemic index. The new gluten-free products are priced at $4.19 per box and are available for purchase online and on Amazon, as well as in-store at Whole Foods in the US.

Paulig has invested €42 million on a new savoury snacks production facility in Spain, as it aims to strengthen its presence in the Tex-Mex and snacking categories in Europe. Paulig is a food and beverage company providing a range of products including coffees, Tex-Mex products, world foods, spices and snacks. The company operates across 13 countries and has production facilities in six, spanning Finland, Sweden, Estonia, the UK, Spain and Belgium. Meanwhile, Paulig's snack factories are situated in Spain and Belgium. Rolf Ladau, CEO of Paulig, said: "This investment marks an important step in the execution of our international growth strategy. It will further strengthen our position in the Tex Mex and snacking categories in Europe after the acquisition of the snacking company Liven in Spain in 2022. It will also increase the company’s innovation capabilities in these categories." “Snacking is currently one of the fastest growing categories within the food sector. We are firmly committed to accelerating profitable growth in this category over the long term, in collaboration with our trade partners. Our snacks are made from sustainable raw materials that enable the inclusion of vegetables, fruits, grains, pulses, and vegetable oils." Thomas Panteli, Paulig's SVP of supply chain and sourcing, added: “We are planning to inaugurate our new factory during 2026. We want to be a trusted partner for our customers, and with the new facility, we are dedicated to maintaining a steady supply of innovative snacks to meet growing demand in the future. We want to offer our customers high-quality products that are made in a sustainable and efficient way. Furthermore, we currently employ approximately 340 people in Spain and anticipate hiring many more in the years ahead." Construction of the facility is set to start in 2025, with production expected to begin in 2026.

Fonterra has announced plans to merge its New Zealand and Australia business units, in a move to strengthen its presence in the competitive dairy market. The merger, set to take effect on 1 May 2024, will see Fonterra Brands New Zealand (FBNZ) and Fonterra Australia consolidate under the banner of Fonterra Oceania, as disclosed in a filing on the New Zealand Exchange. Miles Hurrell, CEO of Fonterra, highlighted the integration's objective of fortifying the company's offering across the trans-Tasman region. "By combining our operations in New Zealand and Australia, we aim to enhance our competitiveness in a challenging market environment," Hurrell stated in the filing. FBNZ features a diverse portfolio of dairy brands catering to both consumer and foodservice channels in New Zealand, including household names such as Mainland, Anchor and Kāpiti, known for their range of milk, butter, speciality cheese and yogurt products. All three brands will continue to source their milk from local New Zealand farmers, ensuring continuity in quality and provenance. In Australia, Fonterra's operations encompass a similar array of dairy products under the Fonterra Australia umbrella, featuring brands like Mainland, Western Star, Perfect Italiano and Australian Dairies. The merger is expected to streamline operations while maintaining the integrity of Fonterra's product offerings across both markets. René Dedoncker, current managing director of Fonterra Australia, has been appointed to lead the newly formed Fonterra Oceania unit. In the statement, Hurrell wrote: "Some of you may know René given his extensive experience across the Co-op, having held several global leadership positions before taking the reins of the Australian business in 2017". Fonterra's decision to consolidate its New Zealand and Australia businesses follows the co-op's Q1 full-year 2024 financial results, which saw a 12% decline in revenue compared to the previous year, amidst challenges in sales volume. However, gross profit and EBIT experienced notable increases, reflecting the company's resilience in navigating market headwinds. Furthermore, Fonterra has reaffirmed its commitment to sustainability, recently announcing ambitious emissions targets aimed at reducing farm-based emissions by 30% by 2030. This strategic focus aligns with the company's broader mission of fostering environmental stewardship and sustainable dairy practices.

Carte D’Or is launching a new mini pots range in three flavour varieties, as well as expanding its 'Deluxe' range with two dessert-inspired ice creams. The introduction of new ice cream products plays a vital role in Unilever's broader strategy to minimise seasonal fluctuations and boost sales throughout the year within the category. According to Unilever, the ice cream market is showing signs that the dessert occasion is evolving, moving away from the traditional post-meal dessert and entering the evening snacking space. The mini pots are aimed to offer a convenient solution to ice cream snacking, while the Deluxe range expansion provides consumers with classic dessert flavours in an ice cream format. The mini pots combine popular flavours with an accessible portion size, designed to cater for consumers who are exploring new snacking occasions. Carte D’Or Mini Indulgence Vanilla Caramel Pecan combines caramel flavours with caramelised pecans and vanilla. The brand's Mini Indulgence Eton Mess puts a spin on the classic British dessert and consists of strawberry-flavoured ice cream, meringue pieces and strawberry sauce. Mini Indulgence Chocolate Cookie features cookie pieces in a chocolate-, cookie- and cream-flavoured ice cream topped with cocoa chocolate sauce. The two new flavours in the 850ml Deluxe range – Tiramisu and New York Cheesecake – aim to tap into consumers’ desire for a complete dessert experience. The tiramisu variant is inspired by the Italian dessert and features tiramisu-flavoured ice cream with coffee sauce, coffee-flavoured sponge pieces topped with cocoa powder, while the New York cheesecake tub combines cheesecake- and biscuit-flavoured ice cream with strawberry sauce and biscuit pieces. Hannah Faulkner, desserts brand manager for Unilever, said: “The launch of two new iconic dessert flavours, tiramisu and cheesecake, builds on the success of Carte D’Or Baileys at Christmas, which was the number two winter NPD". The Mini Indulgence range is available now at Asda and Morrisons stores for RRP £1.99, while the Deluxe additions are stocked in a wider range of UK retailers for RRP £4.50.

Italian food manufacturer Newlat has halted talks to buy British food group Princes following Japanese owner Mitsubishi's rejection of a revised proposal for the asset, according to Reuters. In December, Newlat revealed that it was in “very advanced” talks to buy British food and beverage supplier Princes from Mitsubishi. The report said that the Japanese company was seeking a price of £400 million. On Friday (16 February), the Italian group said that it had submitted a new proposal for Princes, which accounted for lower demand and price dynamics in a "challenging UK market". However, Mitsubishi rejected the proposal. Newlat stated that it remained open to a transaction should Princes' owner reconsider its latest proposal.

Kerry has released the results of its 2024 global taste charts, named A World of Future Tastes, providing insights for 13 distinct regional markets, including Europe, the US, Canada and LATAM. The taste categories include sweet, savoury, salty snacks, hot and dairy beverages, cold and water beverages, nutrition ingredients and cuisine trends. The charts track flavour adoption and evolution around the world, offering an in-depth analysis of 2024's ingredients and trends that will shape innovation in the F&B sector, as well as those that inspire product and menu developers worldwide. Kerry researchers explored the lifecycles of orange and chocolate flavours, revealing their expansion into diverse product offerings globally. These case studies show how traditional tastes fuse into new applications as developers worldwide combine flavours and spices from other places. Soumya Nair, global consumer research and insights director at Kerry, commented: “The global exchange and dissemination of tastes and flavours through social media and travel is still in its infancy, and globalisation in food, beverage and cuisine development makes this a truly exciting time to be in the industry". "Although rapidly changing times can present great challenges, they also provide an unparalleled opportunity for brands to catch an emerging trend on the rise. We are seeing many unique flavour intersections in foods and beverages, and Kerry is using technologies such as Natural Language Processing, AI, social media and traditional consumer observation tools to stay ahead of the adoption curve, and to help customers navigate the emerging taste environment for products being developed in 2024.” Insights from this year's charts reveal several noteworthy trends. Increasingly, there's a trend toward inventive fusions of international cuisines. For instance, US, Filipino and American dishes are blending, leading to innovative creations like Halo-Halo-inspired cocktails, ube burgers and adobo chicken sandwiches appearing on menus. Spice, both literal and figurative, is becoming more prevalent in everyday foods, offering new sensations. From the common spicy cocktails, products like spicy chocolate, spicy honey and spicy sparkling waters are emerging, often incorporated with unique spice ingredients such as arbol peppers, gochugaru and tajin seasoning. In addition, young consumers are seeking bold and unusual flavour combinations, often influenced by social media. This trend is leading to the popularity of sweet-savoury pairings like bacon milkshakes, coffee infused with black garlic and chocolate bars with wasabi. Familiar flavours like orange are undergoing a makeover, with varietal and floral twists. Additionally, health considerations prompted by the pandemic have renewed consumer appreciation for this source of vitamin C. Furthermore, consumers are still eager to explore new experiences. Fruits like yuzu are gaining popularity across various markets and applications. Recent launches include yuzu gose beers in South Africa, yuzu and pepper mayonnaise in China and yuzu low-ABV wines and alcoholic beverages in the USA and Australia.