Craft distiller of premium brands Heritage Distilling Company has announced the acquisition of Thinking Tree Spirits, a distillery based in Eugene, Oregon, US. Once the acquisition is complete, Heritage will be the sole owner of Thinking Tree's assets and brands. The combined entity will have two production facilities for spirits, one in Tumwater, Washington, US, and the other in Eugene, Oregon, US. The company will also operate five retail tasting rooms, a combined online direct-to-consumer presence and expanding wholesale distribution across the Pacific Northwest and several states in the Midwest. Emily Jensen, Thinking Tree co-founder, said: “It became apparent to us and our shareholders that if we wanted Thinking Tree to grow to its ultimate potential, we needed to add authentic craft scale in a way that has not yet been done in the craft spirits space". She continued: "This meant finding a partner as focused on quality and purposeful spirits and driving culture and connection amongst their communities as we have been; a partner who understood how Thinking Tree’s products should fit in a world of the growing craft spirits’ landscape.” “We know Heritage Distilling is the best partner to help enable our continued growth.” As outlined in its strategy, Heritage will transfer its tasting room, samplings, beverage service and Cask Club programme from Eugene’s Whiteaker District to the nearby Thinking Tree building. This transition will lead to an expanded retail tasting room and event space featuring both brands. Furthermore, both companies' production operations will be integrated at the Whiteaker site, which is set to boost the capacity and efficiency of the growth of the Thinking Tree brands. Heritage will continue to oversee the production and distribution of its existing brands. Thinking Tree’s tasting room and retail operations will triples in size, with an expansion that will accommodate customer service, sampling and drinks for both companies' products. The move and expansion are scheduled to be finished by Memorial Day weekend (25–27 May 2024). Additionally, some Thinking Tree employees will transition to work under Heritage's parent company as part of this process. Financial terms of the acquisition have not been disclosed.

Dairy company Valio has announced the launch of 'Food 2.0,' an extensive research, development and innovation project within Finland. Through 'Food 2.0,' Valio aims to create a Finnish nature-smart food system where growth, profitability and added value are built on a basis of sustainable production. The five-year programme is set to start this year. It has been granted €10 million by Business Finland – the Finnish government’s organisation for innovation funding and trade, travel and investment promotion. The €10 million was awarded through Business Finland’s challenge competition for leading companies. Valio is the first food company that Business Finland has chosen as a leading company. Additionally, Business Finland will fund 'Food 2.0'’s ecosystem projects roadmap with a further €20 million. Through the project, Valio will initiate cooperation and R&D projects with its current and new partners. Valio expects to invest €100 million into R&D activities over the next five years, increasing exports connected to the food system by more than €1 billion in the years after the project ends. Tuomas Salusjärvi, EVP, growth businesses and R&D at Valio, said: “It is important that we reform the food system with all the actors involved, as that is the only way that we will succeed in the change. The global transformation of food production is also an opportunity for Finnish production, as global demand for food and the importance of northern production areas are growing.” He continued: “By being a forerunner in sustainable food production, we can create added value for food produced in Finland while improving its profitability and international competitiveness”. Business Finland’s director-general Nina Kopola, added: “Business Finland wants to be strongly involved in the work aimed at reforming the food system. All our services contribute to strengthening the goals set by this project”. Salusjärvi condluded: “A new, more sustainable food system will build growth for food exports and also create new export opportunities, for example, in circular economy and digitalisation solutions. Rethinking the food system is also essential for the environment and food security." Hundreds of companies and other operators are connected to the food system in Finland, and the goal is to have at least one hundred partners in the network. The launch of 'Food 2.0' comes weeks after Valio announced it was starting change negotiations impacting its Finnish headquarters’ functions, technical services, maintenance and factory services, potentially affecting 1,170 employees.

O-I Glass (O-I) has introduced into the French market a new lightweight glass wine bottle with an eco-friendly production process. The release aligns with the company’s commitment to the 'Science Based Targets Initiative' (SBTi) to reduce greenhouse gas emissions by 25% by 2030. The production of the new bottle, named Estampe, emits about 25% less carbon compared to the production of conventional 500g wine bottles. Weighing approximately 390g, it falls below the average weight of wine bottles in the French market. O-I's R&D team designed Estampe to incorporate higher recycled content, surpassing the current European average of 50% recycled content with up to 80% or more. To further enhance Estampe's credibility and sustainability, O-I collaborated with the Carbon Trust to develop the first validated, eco-designed 75cl bottle meeting low-carbon packaging standards. The residual footprint is offset by purchasing carbon credits and supporting initiatives such as orchard planting in France and reforestation projects in Brazil. Arnaud Aujouannet, chief sales and marketing officer for O-I, said: “Our customers and consumers alike continue to seek sustainable packaging solutions. The addition of a lower carbon lightweight bottle that’s validated by the Carbon Trust demonstrates how we’re innovating to create... sustainable solutions."

Mexican Coca-Cola bottler FEMSA has released additional information regarding its future capital allocation plans. FEMSA plays a significant role in bottling Coca-Cola products across several countries in Latin America through its subsidiary, Coca-Cola FEMSA (KOF). These plans, approved by FEMSA's board of directors, align with its 'FEMSA Forward' strategy. FEMSA's capital allocation strategy is focused on driving long-term intrinsic per-share value. Over the next five years, the company plans to invest more than MXN 237 billion (approx. $13.89 billion) in core organic growth initiatives, with nearly MXN 170 billion (approx. $9.96 billion) of the investment directed towards Mexico. As one of Mexico's largest employers and taxpayers, with over 280,000 employees, FEMSA anticipates paying over MXN 100 billion (approx. $5.86 billion) in total income taxes for fiscal years 2023 to 2028. The company also plans to invest in projects with good risk-reward balances, emphasising value creation and cash flow. Inorganic investments will align with FEMSA's core goals and be carefully evaluated based on financial criteria. Furthermore, subject to business performance and capital deployment opportunities, FEMSA aims to return to shareholders an aggregate amount equivalent to approximately 6% of its current public market value over the next two to three years. This will be accomplished through a combination of additional dividends and share buybacks, beyond the ordinary dividend. To return capital to shareholders in 2024 and beyond, FEMSA plans to utilise dividends and a multi-year share buyback programme. The board of directors approved proposals for submission at the 2024 annual shareholders meeting. This includes an approximate 20% increase in ordinary dividends compared to 2023, disbursed in four quarterly instalments and payment of an additional dividend in four quarterly instalments alongside the approved ordinary dividends. Additionally, the maximum share buyback capacity will be doubled from the current authorisation.

Food service distributor US Foods has agreed to acquire IWC Food Service, a broadline distributor based in Cookeville, Tennessee, US. This aligns with US Foods' acquisition strategy and will enable it to extend its presence into the central Tennessee region, where it currently does not have a distribution centre. With annual revenue of more than $200 million, IWC Food Service serves over 2,700 independent restaurants – making up half of its business– as well as other customers. IWC Food Service will continue to operate in its 160,000-square-foot facility and will continue service at its local Cash-and-Carry store. Dave Flitman, CEO of US Foods, said: “We are excited to welcome the dedicated IWC Food Service associates to US Foods as we continue to strategically grow the US Foods footprint and help new and existing customers throughout the region". Bob Mackie, president of IWC Food Service, commented: “We are honoured to be joining US Foods and welcome its continued investment in IWC Food Service and the dedicated and inspired associates who successfully support our business each day". The acquisition is due to close in Q2 2024, subject to regulatory approval. Financial terms of the deal were not disclosed.

Hostess has combined two of its popular sweet baked snacks into a breakfast treat with the launch of HoneyBun Donettes. The baked snack morphs the HoneyBun and Donettes brands into one pack. HoneyBun Donettes features the cinnamon and sweet vanilla glaze flavour of Hostess HoneyBuns with the soft texture of Hostess Donettes. The new breakfast snack is made without high-fructose corn syrup, artificial colours or flavours. Chris Balach, vice president, marketing of sweet baked snacks at The JM Smucker Co, Hostess' parent company, said: “We know that snack lovers are increasingly seeking new flavour combinations, and the melding of distinct tastes and textures offers a unique snacking experience". "The Hostess brand continues to lead in delivering mouthwatering innovations like HoneyBun Donettes that satisfy consumers’ cravings and bring joy not only to their breakfast routine, but throughout their day.” HoneyBun Donettes will be available at grocery retailers and convenience stores nationwide from next month.

A new pan-European study looking into consumer perceptions of ultra-processed foods (UPFs) has found “widespread confusion” on the topic, despite increasing concerns around their impact on health. The research was published by the European Institute of Innovation and Technology (EIT) Food Consumer Observatory. It surveyed 10,000 consumers from 17 European countries. UPFs can include a broad range of foods such as crisps and chocolate bars, cereals, energy drinks and sodas, ready meals and ready-made sauces and dips, processed meat products like sausages and ham, and plant-based meat and dairy alternatives. The NOVA classification system categorises UPFs as foods that have undergone heavy industrial processing and typically contain ingredients such as protein isolates, seed oils, emulsifiers, gums and additives. According to the report, the majority (65%) of European consumers believe that UPFs are unhealthy and will lead to health issues later in life. For example, 67% said they believe UPFs contribute to long-term health issues like diabetes. 67% of consumers surveyed said they did not like their foods to contain ingredients they do not recognise, while 40% do not trust that authorities are regulating UPFs enough to ensure they are safe and healthy in the long term. In addition to health concerns, 60% of those surveyed consider UPFs to be bad for the environment, linked to the perception of presence of chemicals and ‘unnaturalness’. Despite this, only around half (56%) reported that they try to avoid buying processed foods. Confusion around processing levels – and how foods are processed – was shown to be contributing to uncertainty around which foods to choose. For example, while 61% identified energy beverages as ultra-processed, just 34% and 22% respectively correctly identified vegan cheese and chocolate bars as UPFs. With this in mind, the report points out that consumers are likely to be underestimating how often they eat UPFs, with 84% reporting that they consume UPFs less than five times a week. The research also indicated that such concerns are deterring consumers from choosing plant-based alternatives to meat and dairy products. Plant-based alternatives are seen as UPFs by around a third of European consumers surveyed. The research also found that they were more likely to be seen as ultra-processed than their animal-derived counterparts. More than half (54%) said they avoid plant-based substitutes because they want to avoid UPFs, particularly among meat and dairy eaters – but without any indication that they are choosing minimally processed plant-based options instead. Vegan and vegetarian consumers were found to be less likely to avoid meat and dairy alternative products for this reason. Primary motivations for eating UPFs were found to be convenience, price and taste. UPFs often require less or no preparation and price is seen as often lower than whole or minimally processed foods. Consumers said they also prefer the taste of UPFs over home-made food, viewing them as a “treat”. While most consumers said they didn’t see themselves reducing the amount of UPFs in their diet, they hope to “keep them in balance” with less processed and homemade foods. Consumers with less time and money will be the most restricted and least empowered in choosing which foods to purchase, and therefore will be less likely to take processing level into account when choosing foods, the report highlights. EIT Food makes several recommendations to food sector authorities, manufacturers and retailers in its report, aiming to foster consumer trust and support healthy, informed decisions. These include recommendations that health institutions and scientists define UPFs and make “more conclusive and sustained” statements about their short- and long-term health effects. Health institutions should consider how to educate consumers on what food processing means and what it looks like, the report recommends. It also calls for clarification on whether plant-based substitutes are UPFs and whether this impacts their overall health credentials. Klaus Grunert, professor at Denmark’s Aarhus University, and director of the EIT Food Consumer Observatory, said that clearer labelling, guidance and education could help consumers to better engage with the issue – but that concerns over processed food should also be considered in “the wider context of people’s diets and wellbeing”. He added: “It’s also crucial that we continue to bolster our understanding and agreement of how we classify, evaluate and label foods, so that our advice to consumers is informed by the latest science”.

Greiner Packaging, Siegwerk and Krones have collaborated on an initiative that showcases the capabilities of recycling facilities in transforming direct-printed polypropylene and polystyrene (PS) cups. Using hot caustic washing, a standard procedure in PET bottle recycling, the initiative deinks and converts rigid containers into high-quality white recyclates while maintaining the integrity of the ink formulation and print design. These tested containers were deemed as non-recyclable by some 'Design for Recycling' guidelines. According to the companies, the hot caustic washing process is being increasingly adopted by recyclers who are working with polyolefin and PS rigid streams. The findings highlight the need for guidelines to evolve with technological advancements in recycling for a more efficient and sustainable circular packaging economy.

Brown‑Forman has announced the sale of its cooperage in Trinity, Alabama, US, to global barrel manufacturer Independent Stave Company (ISCO). According to the Brown-Forman, the cooperage will continue making barrels for the Jack Daniel Distillery under a strategic relationship between the companies. ISCO plans to change the name of the cooperage from Jack Daniel Cooperage to Alabama Cooperage upon completion of the transaction, which is expected by 1 May 2024. Brown-Forman will continue to own and operate the Brown-Forman Cooperage in Louisville, Kentucky. This facility produces approximately half of the barrels for the Brown-Forman portfolio of brands and supports ongoing barrel research, development and innovation. Tim Nall, chief global supply chain and technology officer for Brown-Forman, said: “We believe that barrels are more than a container for our whiskey; they’re an important ingredient. This agreement helps ensure a steady supply of the same high-quality barrels at a competitive price to Brown‑Forman and Jack Daniel’s." "ISCO will continue to craft American White Oak barrels using the same meticulous process that we have for generations, keeping the quality and taste of Jack Daniel’s Tennessee Whiskey consistent around the world.” Independent Stave Company's CEO, Brad Boswell, added: "We are grateful to Brown‑Forman for the opportunity to craft barrels of the highest quality for their iconic brand, Jack Daniel’s. Alabama Cooperage will be a great addition to our existing network of mills and cooperages." "We will utilise our 112 years of industry experience to manufacture barrels to the exacting standards they have been adhering to in Trinity, Alabama, since it opened in 2014. Our team looks forward to welcoming the employees in Trinity to the Independent Stave Company family.” The current employees of the cooperage will receive employment offers from Independent Stave Company.

Niche Cocktails has added two new flavours to its RTD cocktail portfolio: strawberry daiquiri and negroni. Niche Cocktails' strawberry daiquiri, which has an 8% ABV, combines rum, fresh lime, syrup and strawberries. Meanwhile, its negroni flavour, featuring a 14% ABV, blends dry gin, sweet vermouth and Campari. Niche Cocktails CEO Rob Breakwell said: “These two launches add exciting new flavour profiles to our range of premium cocktails. Wild strawberry daiquiri is our twist on the Cuban classic and is perfect for those that enjoy a fruity, refreshing drink on long summer days, whilst our negroni is a unique blend of bold and complex flavours for the more adventurous cocktail drinker.” He added: “We have big plans for the rest of 2024. Last year, we heavily invested in the brand with a complete new look and two fantastic drinks partnerships that not only elevate the flavour profiles of our cocktails but increase customer confidence. Now we are delighted with the latest additions to our range and hope these will help push Niche Cocktails to become the number one RTD cocktail brand in the UK." The new flavours are available at retailers and the on-trade.

Better-for-you confectionery brand Joyride has teamed up with Youtuber and entrepreneur Ryan Trahan to launch what it claims to be the "market's first" low-sugar sour strips. Available in four flavours – green apple, strawberry, pink lemonade and blue raspberry – the sour strips are made with 4g of sugar, gut-friendly fibre and no synthetic dyes. Joyride's chief creative officer, Ryan Trahan, said: “My goals aligned perfectly with Joyride: make great candy without junk ingredients. I never thought I’d be able to say I eat candy every day and feel good about it, but after over a year of development with the innovative team at Joyride, here I am.” The sour strips is available in a limited quantity on the brand's website. In June, the sweets will roll out at Target stores.

US foodtech company Benson Hill has divested its Creston, Iowa, soy processing business to White River Soy Processing (WSRP) for $72 million. The Creston plant produces soy meal and oil, as well as food-grade soy white flake, flour and grits. Benson Hill has also announced that it has retired its term loan facility, which, in combination with the proceeds of its divestment of its soy processing business, have aided in the company’s transition to an asset-light business model. This is part of the foodtech company’s strategic restructuring. Through the Creston transaction, Benson Hill hopes to sharpen its focus on core growth areas. As a result of the purchase, Benson Hill has transferred all operations related to the Creston soy processing facility, including the established customer base, to WRSP ownership. Around 55 team members based at the Creston site will continue employment under the new ownership. Benson Hill’s CEO Deanie Elsner said: “This divestiture supports our strategic plan to reshape our organisation and transition to an asset-light business model with an expanded focus on animal feed markets. More importantly, exiting our ownership and operation of soy processing assets strengthens our balance sheet with lower capital and operating expenditures, while allowing us to thoughtfully allocate resources to leverage our core competencies as a technology-enabled, seed innovation company.” Elsner concluded: “We know WRSP leadership well and have confidence that they will operate the facility with the highest industry standards and a customer-centric approach”. WRSP also separately purchased Benson Hill’s Seymour, Indiana soy crush assets in October last year.