Packaging manufacturer Innovia Films has expanded its portfolio with the launch of floatable polyolefin shrink films. RayoFloat white APO is a low-density white polyolefin that maintains floatability when printed. Its opacity enhances light blocking, suitable for shrink sleeves for light-sensitive industries such as dairy, food supplements, nutritional products and cosmetics. The new film facilitates easy separation and removal of labels from PET bottles and other plastic containers during recycling. It automatically detaches during sorting and recycling in the sink/float process, ensuring a high yield of high-quality PET flakes for food-grade recycling. The film also contains up to 20% post-industrial recycled content, supporting a closed-loop system in production facilities. Simon Huber, managing director of Innovia Europe, said: "We have seen a need in the market to create an opaque film that floats and can be combined with transparent PET bottles. Many light-sensitive products are packed in HDPE bottles that are not recycled back into food-grade packaging – at least not at the moment. This innovation is a game changer and can enable dairy brands and other companies that have light-sensitive products to switch to a transparent PET bottle that can and will be recycled back into food-grade packaging – closing the loop.“ Lucija Kralj, Innovia's business unit director labels EMEA, added: "The new Packaging and Packaging Waste Directive that is being created by the EU will be a big driver of Design for Recycling. As all packaging will need to be recyclable by 2030 and certain recycled content targets will be mandatory, a transparent PET bottle with a floatable sleeve that automatically detached during sorting and recycling is the ideal solution. We have patented the film solution that will be manufactured in Poland but will be available globally."

UK-based canned wine company The Uncommon has secured £1.2 million in funding from existing and new investors. The raise – which represents the winemaker’s largest single fundraise to date – will be used to help the company scale-up production to meet growing demand. The funds will support The Uncommon in increasing planting in and around its existing vineyard in Kent, UK, as well as to support new product development and its expansion into new markets. According to The Uncommon, it is the UK’s fifth-largest English wine producer by retail sales. The canned wine brand’s co-founder Henry Connell said that when the company started in 2018, it began with five tonnes of Bacchus wine, and that this year, they pressed 400 tonnes – its largest harvest to date. “When we started in 2018, our mission was simple: to make the best possible English wine in this new sustainable and convenient format,” Connell said. “It had never been done before in the UK.” He continued: “We’re in a unique position to be part of two growing categories: English wine and alternative packaging. Our steady growth is testament to the increasing thirst for quality within sustainable packaging, aligning with retailers’ drive towards net zero targets.” “The funding signifies a resounding vote of confidence in our vision and will allow us to bring our unbelievably good English wine to more people.”

First Milk has announced the acquisition of Blackmore Vale Farm Cream, also known as BV Dairy, for an undisclosed sum. Based in Dorset, UK, BV Dairy is a manufacturer of chilled dairy products, serving customers across England, Wales and Scotland. It offers end-to-end solutions for food manufacturing and food service, as well as co-manufacturing services for growth markets such as home meal solutions and the gut health sector. First Milk's CEO, Shelagh Hancock, said: “The BV Dairy business has strong customer relationships and a reputation for quality and service across food manufacture and food service. This provides a genuine extension to our business, extending our manufacturing and market reach, offering a platform for the further growth and development of our business.” First Milk's farmer director and vice-chairman, Mike Smith, commented: “This purchase builds on the existing strengths of First Milk and will bring wider benefits, adding value for our members whilst creating opportunities for our colleagues and enabling us to extend our regenerative positioning into a broader range of dairy products and customers. This is a great step forward as we work together to secure the future.” BV Dairy's managing director, Jim Highnam, added: “Having made the decision to sell the business, we wanted to ensure that the new owners would provide a secure future for our customers, colleagues, farmers and suppliers. As such, I’m pleased to finalise this transaction and see BV Dairy become part of First Milk, as both businesses share a down-to-earth, pragmatic approach, balancing the needs of all stakeholders. I look forward to working with our new First Milk colleagues to continue to grow and develop BV Dairy.”

Scientists at Yonsei University in Seoul, South Korea, have created a new type of food – a ‘beef-rice’ hybrid. The grains are packed with beef muscle and fat cells, cultured in a laboratory, which the scientists believe could offer an affordable and eco-friendly source of protein. The researchers – who say the food may serve as "relief for famine, military ration, or even space food" in the future – started by first coating rice grains with fish gelatin, providing a base for the cow muscle cells to stick to. They then allowed the cells to grow throughout the rice grains, which took about 5-7 days, before the rice was placed in a medium that encouraged the cow cells to multiply inside the grains. The resulting ‘beef-rice’ hybrid can be boiled or steamed, as with normal rice. According to New Scientist, Jinkee Hong, a researcher working on the hybrid rice, said that its texture is “harder, more brittle and less sticky than regular rice, with a nutty taste”. “It’s not beef-like in the traditional sense, but offers a new gastronomic experience that combines the familiarity of rice with the richness of meaty umami flavours,” he said. The hybrid rice contains 7% more protein and 8% more fat than ordinary rice, with the scientists estimating it to produce around 6kg of CO2 for every 100g of protein, while traditional beef releases about 50kg. Researcher Sohyeon Park commented: "Imagine obtaining all the nutrients we need from cell-cultured protein rice. Rice already has a high nutrient level, but adding cells from livestock can further boost it. I didn't expect the cells to grow so well in the rice. Now I see a world of possibilities for this grain-based hybrid food." Unlike other kinds of cell-based meat, Hong said that the ingredients used in producing the ‘beef-rice’ are well-known, provide a high nutritional value and are not expensive, with no genetic modification involved in the process. Hong concluded: “These advantages…offer a way to produce meat in a more sustainable manner, reducing the environmental footprint associated with traditional livestock farming and offering a novel food source that could help meet the growing global demand for protein".

Diageo has unveiled a new collection of premium ready-to-serve (RTS) cocktails in Great Britain. The brand-new trio, known as The Cocktail Collection, promises to redefine the at-home drinking experience. Scheduled for release in March, the new portfolio will feature 500ml bottles, available in both grocery and wholesale outlets. Furthermore, Diageo aims to cater to diverse preferences by offering premium RTD cocktails in 100ml can format starting in April. Crafted using Diageo's well-known brands, the collection boasts three distinct offerings: Johnnie Walker Old Fashioned (20.5% ABV), Tanqueray Negroni (17.5% ABV), and Cîroc Cosmopolitan (17.5% ABV). Each generously portioned bottle contains five servings, tailored for sharing or special occasions. Diageo's latest launch aligns perfectly with the "drinking less but better" ethos. Designed for both novices and enthusiasts alike, these cocktails can be effortlessly poured straight from the bottle or can, eliminating the complexities often associated with mixology. Ideal for enhancing any social gathering or intimate soirée, The Cocktail Collection encourages consumers to savour moments with sophistication. The premium packaging, featuring elegant designs that reflect the nature of each cocktail, ensures a memorable visual experience. The RTD category, particularly cocktails, has witnessed unprecedented growth in recent years, with premium offerings leading the charge. By introducing this trio of meticulously crafted cocktails, Diageo aims to empower retailers to meet the burgeoning demand for high-quality libations at home. Nin Taank, marketing manager RTDs at Diageo GB, said: “We recognise that consumers are still looking to create quality, memorable experiences at home and The Cocktail Collection innovation in GB provides consumers with the means to easily elevate any occasion – whether they are hosting a dinner party, having drinks and nibbles with friends or treating themselves with a partner in the evening. The range is set to revolutionise the way people enjoy drinks at home by providing accessible, premium options – the expertly crafted cocktails mean consumers can pour the perfect serve every time with ease."

Controlled environment agriculture start-up Hippo Harvest has completed a $21 million Series B funding round to develop its advanced greenhouse systems. The round was led by Standard Investments, with Congruent Ventures, Amazon's Climate Pledge Fund, Hawthorne Food Ventures and Energy Impact Partners also participating. The company – which makes advanced greenhouse systems that grow sustainable produce – plans to use the funding to scale-up and expand its greenhouse operations as well as its product offerings in the leafy greens category. The start-up has also signed The Climate Pledge, a commitment co-founded by Amazon and Global Optimism for businesses to reach net-zero carbon by 2040. Hippo Harvest operates a unique greenhouse facility in Pescadero, California, US, which the company says is significantly better in scalability and unit economics when compared to traditional greenhouses. It offers prices similar to outdoor-grown produce. Hippo Harvest employs a closed-loop, non-recirculating fertiliser system that directly targets roots, along with machine learning and autonomous mobile robots. These technologies calculate and distribute water, fertiliser, light and heating based on micro-climate conditions throughout its greenhouses, resulting in significantly more cost and resource-efficient production of fresh produce. Eitan Marder-Eppstein, CEO of Hippo Harvest, said: "We're excited by the opportunity to scale our production and reach more consumers with high-quality, sustainable produce. Our team's work over the past twelve months demonstrates our ability to create modular, cost-effective growing systems that can be deployed across the country. We look forward to working with our investors to make it a reality." The company's farming methods are said to increase food safety and extend shelf life by up to 30% compared to outdoor-grown produce, due to several factors. Firstly, the plants are irrigated from below with a custom nutrient blend combined with purified water, reducing the risk of pathogen and fungus formation from water and nutrients contacting the leaves. The start-up also utilises commercially available robots with customised attachments to tend to and harvest the plants, allowing for precise levels of water and nutrition for healthier plants. All production is carried out in a clean, controlled greenhouse, reducing damage and quality variations that occur in conventional outdoor farming. Additionally, products are packed on-site immediately after harvesting using 100% recycled plastic. The company opts for non-pesticide practices such as beneficial insects and natural oils instead of conventional pesticides. By growing produce in greenhouses, Hippo Harvest aims to reduce the impact of climate change-related volatility in the sector. Moreover, it offers ecological benefits by notably decreasing water and fertiliser usage, even in regions with low water availability or limited agricultural space. This approach reduces methane-producing agricultural waste while maintaining accessibility and affordability at a commercial scale. It also enhances the availability of locally grown, fresh food and provides communities with increased access to water, a cleaner environment and safer, more stable agricultural jobs.

Israel-based agritech start-up SaliCrop has developed a new seed treatment capable of transforming dry landscapes into flourishing grounds for growing food. With its expertise in desert technology, the company created a non-GMO approach to strengthen seeds' resilience to abiotic stresses, which is brought by extreme climate challenges. SaliCrop's solution can help increase crop cultivation in arid regions, raising yields and elevating the value of marginal lands, resulting in greater food security for the future. Sharon Devir, co-founder and active chairperson of SaliCrop, said: "The greatest concern occupying farmers today is how to maintain yields in the face of volatile and harsh climate conditions which lead to poor soil quality. More than 830 million hectares of agricultural land is now salty. Abiotic stresses are responsible for 30-50% loss of agricultural productivity worldwide. This amounts to a colossal $170 billion in revenue losses yearly. Our solution centered on countering this by helping farmers who grow crops in vast open fields." Currently, the company is conducting field trials across Europe, Africa and India, focusing on open field crops such as onions, broccoli, chili rice and more. In addition, SaliCrop is actively selling treated tomato seeds on 700 hectares in Israel.

Infant nutrition company Once Upon a Farm has expanded its portfolio with the addition of three new organic products. All three new items are non-GMO project verified with zero added sugar. Firstly, the company has unveiled Fruit & Veggie Puffs, a finger food snack created for toddlers starting at ten months old. The puffs are made with avocado oil and sorghum and are unsweetened, unsalted and free of rice and corn. Available in three flavour combinations – strawberry, sweet potato and coconut; apple, sweet potato and coconut; and mango, carrot and coconut – the airy dissolvable snacks are crafted to help develop fine motor skills and encourage self-feeding. Second in the line-up is Coconut Melts. These bite-sized melts are made with real fruit and added probiotics, without any artificial flavours, sweeteners or juice concentrates. Designed for more exploratory eaters, they come in three flavour combinations: mango, banana and vanilla, strawberry banana and mixed berry. The final product in the launch is Tractor Wheels Toddler Soft-Baked Bars. Packed with wholegrain oats, fruit and vegetables, the bars are created for active toddlers and designed to fit in kids' hands. Also available in three flavour options – apple, sweet potato and spinach; banana, pumpkin and cauliflower; and strawberry, pumpkin and beet – the snacks come as five individually wrapped bars for added convenience. Cassandra Curtis, founder and CIO at Once Upon a Farm, said: "We're thrilled to offer even more ways for families to nourish their little ones with our new line of pantry snacks. We believe all food for babies and toddlers should be packed with wholesome real ingredients, taste great and be convenient for busy parents. Our new snacks deliver on all three fronts, promoting self-feeding and important developmental milestones." Last month, Once Upon a Farm entered the dairy category with organic A2 milk offerings made with fresh fruits and vegetables and crafted for growing children. The new products will be available to consumers in the US from next month.

Deposit return schemes (DRS) are gaining traction worldwide as a practical solution to combat environmental pollution and encourage recycling. These schemes incentivise consumers to return empty bottles for various rewards, effectively reducing waste and promoting a circular economy. With growing environmental concerns and a push for circular economy practices, DRS has emerged as a promising solution to mitigate waste and promote recycling. FoodBev Media's Rafaela Sousa explores. Government commitment This increasing recognition is evident in governmental initiatives worldwide. In January 2023, the UK government revealed plans to introduce a DRS in 2025 to improve the recycling of plastic bottles and cans. The DRS aims to achieve an 85% reduction in discarded beverage containers across England, Wales and Northern Ireland within three years of its launch. As part of the scheme, reverse vending machines will be installed at designated sites, such as retailers, allowing people to return their bottles and receive cashback. The introduction of the DRS was decided upon after a consultation, during which 83% of respondents were in favour of the new system. UK environment minister Rebecca Pow said: "We want to support people who want to do the right thing to help stop damaging plastics polluting our green spaces or floating in our oceans and rivers". "That is why we are moving ahead using our powers from our landmark Environment Act to introduce a Deposit Return Scheme for drink containers. This will provide a simple and effective system across the country that helps people reduce litter and recycle more easily, even when on the move." Meanwhile, the government of Scotland delayed the implementation of its DRS until at least October 2025. This was the second postponement of Scotland's DRS, following the initial delay from March to August last year. The delay is in response to the UK government's refusal to agree to a full exclusion from the Internal Market Act, as stated by Scotland's minister for circular economy, Lorna Slater. Industry collaboration Despite the Scottish government delaying the introduction of its DRS, supermarket chain Lidl is trialling its own bottle return scheme across 21 of its stores in Glasgow. Customers will receive a £0.5 reward for each eligible returned item. The scheme, which began on 8 February and is running until 11 August, enables shoppers to return their empty polyethylene terephthalate plastic and aluminium beverage containers via in-store reverse vending machines. Lidl – which is said to become the first supermarket to pilot its own bottle return scheme across an entire city – highlighted that it is expected that the pilot will recycle at least 10.5 tonnes of plastic and aluminium material each month, which will be used to create new plastic and aluminium products. Richard Bourns, chief commercial officer at Lidl GB, said: “We’re on a mission to eliminate all unnecessary waste, and with over 95% of our own-brand packaging now recyclable, reusable or refillable we’ve been making great progress. We know that Lidl shoppers share this passion, and we hope that utilising this infrastructure, which might otherwise have been left dormant, will help to make recycling their cans and bottles even more convenient for them.” Additionally, waste management company Biffa launched a nationwide recycling service last month for hot and cold takeaway drink cups. The company is currently offering UK mainland businesses – from cafes and restaurants to service stations and supermarkets – a “fully integrated” disposal, collection and recycling service for their used cups. Businesses with ten or more full-time employees who sell takeaway drinks in fibre-based single-use cups will be required by law to recycle them starting in October 2025. Soft drinks company Fraser & Neave Holdings has also been part of this effort to promote sustainability and reduce plastic waste. In November, the company, in collaboration with three other industry partners, launched a reverse vending machine pilot project in Malaysia, as it aims to drive sustainable change and encourage recycling. Meanwhile, Coca-Cola has been a key player in reverse vending for many years and has been actively involved in sustainability efforts. Since introducing reversing vending in 2019, Coca-Cola has consistently partnered with Merlin Entertainments, resulting in the collection of over 100,000 plastic bottles through the implementation of reverse vending machines. Looking ahead As the momentum for DRS grows, the future holds promise for a sustainable world. Collaboration among governments, businesses and consumers is essential for the expansion of this initiative, ultimately strengthening its effectiveness in addressing the global waste crisis. DRS holds the potential to transform our recycling habits, leading to a cleaner, more environmentally friendly planet.

Sugarlands Distilling Company has added a birthday cake-flavoured sippin' cream to its craft spirits portfolio. The new sippin' cream has 20% ABV cream liqueur, crafted with rum and boasting traditional flavours of cake, sweet vanilla icing and sprinkles. In addition to the birthday cake flavour, all ten varieties of Sugarlands Sippin Creams will undergo a makeover with updated packaging, set to roll out on shelves in the upcoming weeks. Ned Vickers, Sugarlands' founder and president, said: "We're excited to give our Sippin Creams a fresh, modern look that better reflects the flavours of each product and reflects the true spirit of our brand. Rest assured, while the outside may have gotten a makeover, the same great taste you love is still at the heart of every jar." Sugarlands' birthday cake-flavoured sippin' cream is available at US retailers.

New Culture’s casein protein made without any animal inputs has been determined safe for consumption. The alt-dairy start-up has self-affirmed that its animal-free casein is 'Generally Recognized as Safe' (GRAS) following a recent review by an independent panel of qualified scientific and toxicology experts. The company's self-GRAS determination means its casein can be sold, used and consumed in US like any other food ingredient. New Culture says it received GRAS status as its casein matches the identity and macro-nutritional profile of the cow casein it replaces, and as its manufacturing process is reproducible, industry-standard and food safe. In June last year, New Culture announced that it had successfully created mozzarella cheese using its casein protein. The mozzarella is slated to rollout in summer this year at Silverton’s Pizzeria Mozza in Los Angeles, US, before launching onto retail shelves. In August 2023, New Culture revealed that it had scaled up its fermentation process to manufacturing volumes far larger than previous deployment volumes, enabling the production of 25,000 pizzas worth of cheese per run, a significant step forward in its plans to supply animal-free mozzarella to pizzerias across America. Casein enables milk to be transformed into cheese, yogurt, whipped cream and other dairy products. New Culture's animal-free casein offers the same taste, texture and functionality as conventional dairy. However, products made with New Culture casein are also free from lactose, cholesterol, trace hormones and antibiotics, as well as significantly reduced greenhouse gas emissions and land and water use. Inja Radman, New Culture’s co-founder and CSO, said: "Having secured another “world's first” for our animal-free casein is a testament to the hard-working and innovative team we have at New Culture. Achieving GRAS status proves that animal inputs aren't needed to produce casein protein and marks an essential step on our path toward commercialisation." New Culture says it intends to notify FDA of its self-GRAS determination in the near future. The start-up also said that it is continuing to scale its manufacturing capacity in preparation for the first sale of its cheese later this year.

Nestlé-owned brand Nespresso Professional has announced the introduction of a Brazil organic capsule, featuring a new pure Arabica blend developed exclusively for the existing Origins Organic range. The new Brazil capsule will join flavours from Peru, Congo, and Colombia as an addition to the collection. All four professional Origins Organic coffees are sourced from carefully selected regions within their respective countries, emphasising the company's commitment to quality. The coffee is cultivated, harvested and processed using methods supported by local farmers. The Brazil blend draws flavour inspiration from the regions where it was cultivated, resulting in a smooth and mild coffee flavour with notes of toasted grain and cereal. Nick Stevens, B2B commercial director, UK & ROI, said: “We’re excited to announce the latest addition of Brazil Organic to the Origins Organics collection. This allows our customers to continue to add another taste profile to the range of flavours and experiences already being provided to businesses and their customers.” “Organics are a proof point on our journey towards regenerative agriculture which is our long-term ambition. We hope our customers will enjoy the unique taste of this new organic coffee, which represents the diversity of the Brazilian terroir.” Nespresso Professional introduced its inaugural blend in 2020. Since then, more than 4.8 million organic capsules have been sold to hotels and businesses spanning various industries. The Organic collection advocates for farming practices rooted in natural and mechanical cycles, including soil cover, compost and biocontrol, while also aiming to minimise the use of chemical inputs. As part of Nespresso's AAA program, the beans for the organic range are cultivated with meticulous care, adhering to Nespresso's best practices and rigorous organic cultivation methods. The new Brazil Organic capsules will be available from 4 March.