Alcoholic ice cream brand Proof Hard Ice Cream has launched its latest flavour innovation, Chocolate Espresso Martini, at Costco Wholesale in the US. The brand combines “smooth and creamy” ice cream with the “satisfying warmth” of alcohol (5% ABV). It produces its ice cream in small batches, with a portfolio of cocktail-inspired flavours that include Chocolate Cherry Manhattan, Strawberry Daiquiri Spritz and Tropical Piña Colada. Jenn Randall, founder and CEO of Proof Hard Ice Cream, commented: “We are pleased to offer this bold new product exclusively to Costco members in Southern California and Hawaii”. She added: “Our Chocolate Espresso Martini flavored hard ice cream offers the perfect blend of creamy chocolate ice cream with chocolate-covered espresso beans and notes of vodka”. Proof Hard Ice Cream began rolling out the limited release Espresso Martini flavour at select warehouse locations beginning 9 February. The two-pint pack will retail for $14.99 while supplies last.

Nestlé has announced its plan to close a dairy plant in Matagalpa, Nicaragua, "due to the current global dynamics for efficient and productive operations". Located in the northern region of the country, the Matagalpa plant focuses on the production of dairy products under the Prolacsa brand. Juan Gabriel Reyes, CEO of Nestlé Central America, said that the company plans to "gradually move" the entire manufacturing operations of Prolacsa to other facilities in Latin America. Reyes described the move as a "strategic decision at regional level" in order "to continue to offer our consumers affordable products of the highest quality". He added that Nestlé will continue to oversee "commercial management" and sales of its products in the country, as well as the purchase of green coffee for Nestlé's global operations. In addition, the business will continue to “purchase 13% of the country’s coffee”.

MyMochi has introduced what it claims to be the "first-ever" frozen waffles made with sweet rice flour, a key ingredient used in traditional mochi. MyMochi Waffle Bites is available in three flavours: original, blueberry and cinnamon. According to the company, the ready-to-eat snacks can be thawed or quickly heated in the microwave, and require no syrup. The sweetened waffle bites are gluten-free and contain no artificial ingredients. "MyMochi has been at the forefront of merging Japanese heritage with snacking culture," said Brigette Wolf, CMO of MyMochi. "MyMochi fans are always looking for more ways to snack on mochi, and using it to put a fun twist on everyday food like waffles enables us to introduce even more people to the unique mochi experience." MyMochi Waffle Bites are currently rolling out in select Harris Teeter, Meijer, Shop Rite and Smart & Final stores for an SRP of between $5.99 - $6.99.

Odyssey, a functional mushroom-infused energy drink brand, has officially concluded a successful $6 million funding round. The company said the financial milestone signifies a "pivotal moment" in the brand's development, indicating a growing endorsement of its "distinctive blend of vitality and cognitive enhancement". The funding round included Richard Laver from Rocket Beverage Group as an investor, along with continued support from existing stakeholders, contributing 50% of the total raised amount. Odyssey's drinks are formulated with adaptogenic ingredients including lions mane and cordyceps mushrooms, designed to deliver an energy boost alongside cognitive clarity, focus and improved mood. Odyssey plans to allocate the recently acquired capital to support three crucial areas during its rapid growth: sales, marketing and inventory. These investments are expected to expedite the brand's expansion, making its products more widely accessible. Scott Frohman, founder and CEO of Odyssey, stated: “Unlike other brands on the market, we’ve formulated Odyssey to support cognitive energy and prioritise aspects like focus, clarity and mood through a proprietary functional mushroom-based formula. Odyssey leverages the high potency extract of Lions Mane, Cordyceps, L-Theanine, Ginseng and green tea caffeine to not only minimise the jitters associated with traditional energy drinks but also deliver sustained, crash-free energy support.” Odyssey offers three product lines: Odyssey Mushroom Elixir, the original drink; Odyssey 222, a drink with 222mg of caffeine; and Odyssey Revive, which, instead of caffeine and stimulants, uses electrolytes, magnesium, zinc and vitamin C. Each product line is without added sugar, preservatives, artificial flavours or sweeteners. The brand adheres to vegan, non-GMO and kosher standards. Each flavour includes the brand’s functional mushroom blend. Odyssey's range is available in selected US retailers.

Glass container manufacturer Arglass has secured over $230 million in capital to build a second furnace on its campus in Valdosta, Georgia. Projected to be completed in the second quarter of 2025, the new facility is expected to produce over 350 million sustainable glass containers annually. It will include a fully integrated production network, driven by AI-integrated real-time data monitoring, predictive modeling and fully automated closed-loop production and quality assurance systems. These advances will allow the plant to produce up to eight different glass container types simultaneously, enabling flexibility, smaller production runs, faster reaction to market demands, lower inventory levels and reduced investment in molds. The plant is expected to be powered by a hybrid gas, electric and hydrogen oxy-fuel furnace capable of melting 490 metric tons of glass per day. An additional five megawatts of power will be provided by a solar power installation. Other sustainability measures will include the use of green hydrogen to reduce CO2 emissions, a closed-loop water system to minimise industrial waste and an on-site post-consumer glass recycling plant. The recycling plant will provide post-consumer glass cullet for use in the production of new containers. José de Diego Arozamena, chairman and CEO at Arglass, commented: “Glass is already the most sustainable, recyclable and healthy packaging material, and the only packaging material classified as ‘Generally Recognized As Safe’ by the FDA. I am incredibly proud to be leading the industry to new heights in sustainability.” Arglass raised a combination of structured equity and debt to finance the construction, which is expected to begin as soon as possible. The company’s VP of operations, Tony Krznâr, said that the facility is also expected to bring 150 new jobs to the Valdosta area.

Water filtration brand Aqua Optima has added a new filtered coffee machine to its range of instant water appliances. The Aurora Coffee countertop appliance combines the functions of a kettle, filter coffee machine and water filter jug into one unit. According to the company, Aurora Coffee is designed for busy individuals seeking quality, convenience and eco-friendly features. It allows consumers to filter, boil and dispense water as needed. Powered by Strix technology, Aurora Coffee delivers fresh, hot drinks in under a minute. It offers seven temperature options – ranging from ambient to boiling – and seven on-demand volumes of filtered hot water from 200ml to 1,000ml. In addition, Aurora Coffee includes an easy-to-use digital interface and a child lock feature. The machine will be available to buy on Amazon for £199.99.

Fresh Direct, a supplier of fresh produce for foodservice, has unveiled its latest innovation aimed at tackling food waste: Watermelon Rind Chutney. This new offering follows the success of its Pickled Watermelon. Watermelon Rind Chutney is a creative solution that utilises surplus watermelon rind that would typically go to waste. Drawing inspiration from Indian chutneys and sambals, this pickle combines the rind with a harmonious blend of spices, including mustard seeds, cumin, turmeric, chilli, garlic and ginger. Complemented with plump sultanas, lemon and onions, the result is a vibrant, fragrant and mildly spicy chutney. It serves as an accompaniment to various dishes such as poppadoms and curries, as well as complementing strong cheeses and cured meats. Ian Nottage, head of food development at Fresh Direct, said: “As the UK’s leading supplier of fresh produce for foodservice, one of the challenges we set our development chefs is to focus on minimal waste cooking with customers, helping them to reduce waste by maximising the use of every part of the fruit or the vegetable". "Therefore, we have no excuse for not putting into practice what we preach. Rather than treat the rind of the watermelon as a waste product, we’ve taken it and turned a potential negative into a delicious product." He continued: “The Watermelon Chutney has only recently been developed and it is already receiving rave reviews. And, based on our estimates, we anticipate that, over the course of a year, we can turn 10 tonnes of potential waste into tasty products that chefs across the country can be proud to serve.”

Alland & Robert has expanded its acacia gum facility in Saint-Aubin sur Gaillon, Normandy, with the inauguration of a fourth production line. The facility, established in 2007, has undergone extensive upgrades, including the addition of a new drying tower and workshop, effectively doubling its production capacity from 8,000m² to 16,000m². With an investment exceeding €11 million, this expansion reflects Alland & Robert's dedication to meeting the rising demand for acacia gum across various industries. The investment not only increases production capacity by 50%, enabling the processing of almost 30,000 metric tons of acacia gum per year, but also brings tangible benefits to the local economy with the creation of over 30 new jobs. Charles Alland, who assumed leadership of the company last March, emphasised the strategic importance of this expansion in driving growth and diversification. Alland & Robert's success in international markets, now spanning over 70 countries, underscores the growing preference for natural, plant-based products like acacia gum among modern consumers. Aligned with its CSR plan and sustainable development goals, Alland & Robert is committed to reducing its greenhouse gas emissions by 20% per kilo of gum manufactured by 2025, following the 2015 Paris Agreement. The expansion includes improvements in energy efficiency. In addition, the company has introduced the Beyond Acacia range, which offers high-density granules with enhanced solubility, catering to diverse industrial applications including cosmetics, confectionery, soft drinks and pharmaceuticals. The range, developed over two years, aims to preserve all functional properties of acacia gum while reducing volume requirements by 32% compared to instant acacia gum, contributing to a lower carbon footprint throughout the value chain. This efficiency translates into reduced production time and energy requirements. Notably, these granules dissolve effortlessly even at high concentrations, without the need for heating, further optimising resource utilisation and minimising environmental impact.

The extensive event programme of Anuga FoodTec 2024, the leading global supplier trade fair for the food and beverage industries, will convey important impulses for dialogue across industries. It offers a variety of possibilities to become actively involved and to profit from extensive expert knowledge – interaction and international networking are the priorities here. Main stage responsibility The main stage focuses on the main theme of "responsibility" in the food supply chain. Thoughts revolving around sustainability thereby link up with the responsibility to advance innovations and to work responsibly in all processes of the value creation chain. Experts present innovative technologies, ecological approaches and a socially acceptable procedure for the future of food production and place it up for discussion. Innovation stage The innovation stage sees itself as the think tank for tomorrow's economy. Together with cooperation partners from science, business and the start-up scene, the future is being reconceived. Themes include the latest developments in extrusion technology, sustainability approaches along the food value creation chain, growth markets, meat alternatives, plant-based drinks and much more. Award ceremony: International FoodTec Award 2024 With the International FoodTec Award, the German Agricultural Association and its partners honour pioneering developments in innovation, sustainability and efficiency in the food technology sector. This year, 14 innovative projects from the international food and food supply industry will be distinguished with the renowned technology award. Careers day On Friday, 22 March 2024, students and young professionals will meet their potential new employers at Anuga FoodTec. The day calls for active co-creation, for example, in a BarCamp: start-ups, young professionals and experts discuss the future of food and beverage production and the implementation of disruptive ideas here. There are also various actions and lectures. Guided tours Trade visitors receive a compact and informative overview of the latest technological developments during guided tours of the trade fair. Exhibitors present their innovations and solutions revolving around the themes of "sustainable packaging," "energy and water management" and "digitalisation, robotics and automation". Detailed information on Anuga FoodTec 2024 can be found here.

The extensive event programme of Anuga FoodTec 2024, the leading global supplier trade fair for the food and beverage industries, will convey important impulses for dialogue across industries. It offers a variety of possibilities to become actively involved and to profit from extensive expert knowledge – interaction and international networking are the priorities here. Main stage responsibility The main stage focuses on the main theme of "responsibility" in the food supply chain. Thoughts revolving around sustainability thereby link up with the responsibility to advance innovations and to work responsibly in all processes of the value creation chain. Experts present innovative technologies, ecological approaches and a socially acceptable procedure for the future of food production and place it up for discussion. Innovation stage The innovation stage sees itself as the think tank for tomorrow's economy. Together with cooperation partners from science, business and the start-up scene, the future is being reconceived. Themes include the latest developments in extrusion technology, sustainability approaches along the food value creation chain, growth markets, meat alternatives, plant-based drinks and much more. Award ceremony: International FoodTec Award 2024 With the International FoodTec Award, the German Agricultural Association and its partners honour pioneering developments in innovation, sustainability and efficiency in the food technology sector. This year, 14 innovative projects from the international food and food supply industry will be distinguished with the renowned technology award. Careers day On Friday, 22 March 2024, students and young professionals will meet their potential new employers at Anuga FoodTec. The day calls for active co-creation, for example, in a BarCamp: start-ups, young professionals and experts discuss the future of food and beverage production and the implementation of disruptive ideas here. There are also various actions and lectures. Guided tours Trade visitors receive a compact and informative overview of the latest technological developments during guided tours of the trade fair. Exhibitors present their innovations and solutions revolving around the themes of "sustainable packaging," "energy and water management" and "digitalisation, robotics and automation". Detailed information on Anuga FoodTec 2024 can be found here.

ProAmpac has launched a recyclable high-barrier fibre-based solution designed for thermoforming applications. ProActive Recyclable FibreSculpt is suitable for various products, including chilled cooked meats, cold cuts, sliced cheese and fish. According to the company, FibreSculpt offers a wide range of sustainability benefits. It is lightweight, reducing packaging compared to alternatives like thermoformed materials. Engineered to maintain thermoforming line speed, it increases yield per roll, enhancing transportation efficiency and reducing changeover times on the filling line. Additionally, it is kerbside recyclable, meeting OPRL compliance standards with over 90% fibre content. Ali McNulty, market manager for ProAmpac, said: "ProActive Recyclable FibreSculpt complies with OPRL guidelines and boasts over 90% fibre content. This latest innovation underscores ProAmpac's unwavering commitment to helping brands meet their sustainability goals." Adam West, ProAmpac’s product development engineer in Europe, added: “ProActive Recyclable FibreSculpt has excellent grease resistance for optimum shelf appearance and a very high barrier to maintain product shelf life. Coupled with ProAmpac’s high-barrier top web solutions with paper texture, ProActive Recyclable FibreSculpt provides customers with a more sustainable and premium flexible packaging platform."

ProAmpac has launched a recyclable high-barrier fibre-based solution designed for thermoforming applications. ProActive Recyclable FibreSculpt is suitable for various products, including chilled cooked meats, cold cuts, sliced cheese and fish. According to the company, FibreSculpt offers a wide range of sustainability benefits. It is lightweight, reducing packaging compared to alternatives like thermoformed materials. Engineered to maintain thermoforming line speed, it increases yield per roll, enhancing transportation efficiency and reducing changeover times on the filling line. Additionally, it is kerbside recyclable, meeting OPRL compliance standards with over 90% fibre content. Ali McNulty, market manager for ProAmpac, said: "ProActive Recyclable FibreSculpt complies with OPRL guidelines and boasts over 90% fibre content. This latest innovation underscores ProAmpac's unwavering commitment to helping brands meet their sustainability goals." Adam West, ProAmpac’s product development engineer in Europe, added: “ProActive Recyclable FibreSculpt has excellent grease resistance for optimum shelf appearance and a very high barrier to maintain product shelf life. Coupled with ProAmpac’s high-barrier top web solutions with paper texture, ProActive Recyclable FibreSculpt provides customers with a more sustainable and premium flexible packaging platform."