Post Holdings has announced the return of Robert Vitale from medical leave, following an unexpected medical leave of absence that was initiated back in November 2023. Effective January 30, 2024, Vitale has resumed his president and CEO role. In the interim, Jeff A Zadoks, the acting CEO, will continue his position as EVP and COO. Zadoks has a “long history” with Post and has served in various roles at the company since 2011. Before his role as EVP and COO, Zadoks served for eight years as Post’s EVP and chief financial officer. “I am grateful to my family, my excellent medical team, my colleagues at Post and all who have supported me,” said Vitale. “I am excited and energized about what we will accomplish in 2024 and beyond.” As the company looks ahead, the return of Rob Vitale to his full responsibilities signifies Post Holdings' commitment to continuity and excellence in the consumer packaged goods landscape.

Pretty Tasty has launched a new beverage line – called Pretty Tasty Collagen Tea – formulated with collagen peptides to support skin, hair, joint and nail care. Pretty Tasty Collagen Tea is available in two flavours: peach and raspberry. Formulated with collagen peptides, the line features natural ingredients such as carrots and black currants for colour and is lightly sweetened through the use of stevia leaf extract. According to the company, each 45-calorie can include the recommended daily amount of collagen peptides. These peptides are known to support joint health, the skin's moisture barrier to improve elasticity and hydration, strengthen nail beds and promote hair health through increased keratin production. The range is made with 10 grams of protein, no artificial colours and is free from all major allergens, including soy, gluten, lactose and nuts. Scarlett Leung, chief brand officer and co-founder of Pretty Tasty, said: "Pretty Tasty Tea makes drinking collagen easier and more delicious than ever...Alongside a team of beverage industry veterans, I set out to formulate a new option that could be convenient, crisper and more refreshing, without the lingering aftertaste typical of other collagen teas." "With Pretty Tasty Tea we've redesigned the entire collagen tea experience, even down to the gorgeous packaging, and look forward to it becoming a beauty ritual staple." Pretty Tasty Tea is available on Amazon and on the brand's website, with additional retail rollout, including new flavour varieties, expected in the coming months.

Fairtrade confectionery manufacturer Divine is set to launch a range of pudding-inspired chocolate bars – called Dessert Bar – in the UK. Inspired by the flavours of puddings, the range is available in three variants: cherry and almond bakewell, tiramisu and lemon cheesecake. Each bar features Divine's signature 100% dark, milk or white Fairtrade chocolate. Sophie Loveday-Davies, group marketing director at Divine, said: “We’re incredibly excited to be sharing our new range of Dessert Bars with fellow chocolate lovers". "We know that in increasingly challenging times, the power of the ‘pudding effect’ is more evident than ever before, with people looking for small, tasty treats to brighten the day-to-day. Our mission at Divine is to spread a little joy with our deliciously decadent range of Fairtrade chocolate, so we’re delighted to now be able to offer consumers a Divine-worthy dessert with the launch of our Dessert Bar range.” The bars will be available through Amazon and the brand's website from 9 February, as well as Ocado and Oxfam from the beginning of March for an RRP of £4.49.

Henry Dimbleby, co-founder of healthy fast-food chain Leon, has announced the establishment of Bramble Partners, a venture capital firm on a mission to discover "better ways to feed the world." Chaired by Dimbleby, Bramble Partners aims to support businesses dedicated to making the food system more sustainable, healthier and more secure. The £50 million fund will be directed towards companies already demonstrating a positive impact in these areas. Dimbleby, who is the author of the government-commissioned National Food Strategy, envisions Bramble Partners as a "catalyst for change" within the food industry. He told The Times: “The current global food system is disastrous both for our bodies and our planet: it is the single biggest cause of deforestation, biodiversity loss, drought and fresh-water pollution, and the second-biggest cause of greenhouse gas emissions. In the UK, it is also by far the biggest cause of preventable illness and death." He emphasised the urgency for change and optimism for the future, commenting: “Things have to change – and in fact, they already are. There are fantastic new businesses springing up all over the food system, using both cutting-edge technology and old wisdom to create better ways of feeding the world. We believe there is a significant opportunity for Bramble to accelerate change by championing these pioneering companies. We want to help UK entrepreneurs deliver what politicians have not yet been able to.” Bramble Partners seeks to invest across the entire spectrum of food production and consumption, spanning 'farm to fork'. Dimbleby highlighted five key areas of focus: new agriculture and fishing technologies, alternative production systems like vertical farming, health and nutrition, monitoring and management, and businesses specialising in waste reduction. Omar Habbal joins the venture as the managing partner, while Anya Claxton takes on the role of chief operating officer. Dimbleby expects to make his initial investments this year, targeting companies from Britain, the US, Europe and Israel. Reflecting on the venture, Dimbleby added: "I have a vision that in 10 to 15 years we will have backed some of the big companies in a new improved food system. A lot of venture capital firms have a knowledge gap about the food system, which has become unsustainable. It is a huge problem that people are just waking up to.” Dimbleby and John Vincent, co-founder of Leon, sold the chain to EG Group, now operating as part of Asda. Dimbleby's expertise in the food industry was further solidified during his tenure as the lead non-executive board member of the Department for Environment, Food and Rural Affairs from 2018 to 2023. The National Food Strategy, which Dimbleby led, produced its final report in the summer of 2021, advocating for government measures to promote healthier and more sustainable eating habits.

FreshRealm has announced the acquisition of Marley Spoon's US operational assets and supply chain infrastructure in a deal valued at $24 million. Founded in 2014, Marley Spoon is a meal kit delivery service, offering fresh ingredients and easy-to-follow recipes. As part of the transaction, Marley Spoon will transfer ownership of three US production and fulfilment facilities located in Newark, New Jersey, Tracy, California and Dallas, Texas, to FreshRealm. The deal is expected to boost Marley Spoon's margin and reduce costs. At the same time, Marley Spoon is in the process of acquiring BistroMD, a "food as medicine" subscription service, offering consumers convenient, ready-to-eat meals. The acquisition will lead to the integration of BistroMD into the FreshRealm platform. Following the completion of the transaction, FreshRealm will be responsible for fulfilling all orders for Marley Spoon's US customers nationwide, including for BistroMD, Martha & Marley Spoon and Dinnerly brands. According to the company, "integration with FreshRealm's platform enables partners to diversify their fresh meals offerings while enjoying the benefits of scale at a fraction of the cost". Michael Lippold, founder and CEO of FreshRealm, said: "This strategic partnership with Marley Spoon marks a milestone for FreshRealm in shaping the future of the Fresh Meals solutions space and transforming this $900 billion market". "We are thrilled to empower meal providers like Marley Spoon and BistroMD with what they need to deliver on scale and efficiency. Our partnership will supercharge these established brands' ability to build innovative offerings for their customers and will lead to broader innovation in the Fresh Meals industry." Fabian Siegel, founder and CEO of Marley Spoon, added: "I am excited to form this strategic partnership with Michael and his team at FreshRealm. Both of our companies are founder-led, and we both share a passion for delighting our customers as well as driving excellence in processes across the whole organisation."

Biotech seed company Inari has secured a $103 million funding round to develop and commercialise higher-yielding seeds that demand fewer resources. This initiative plans to use AI-powered predictive design and multiplex editing. The round featured participation from existing and new investors, including Hanwha Impact, Canada Pension Plan Investment Board, Rivas Capital, NGS Super, State of Michigan Retirement System and company founder Flagship Pioneering, as well as RCM Private Markets fund, advised by Rokos Capital Management. Inari CEO Ponsi Trivisvavet said: "These investments represent further external validation of Inari's innovative technology and confidence in our creation of significant economic and environmental value by delivering our breakthrough, nature-positive products to seed customers". A spokesperson for Hanwha Impact commented: "Inari's cutting-edge technology platform, combined with a winning commercial model, mean that it is ideally placed to deliver significant value and help create a truly sustainable future for agriculture". Stephen Berenson, Flagship Pioneering's managing partner, added: "This successful fundraise reflects continued confidence in the company's ability to deliver on its nature-positive vision. I'm also incredibly enthusiastic about my upcoming appointment to the Inari board, and I look forward to working with the company to drive even greater impact and value."

Denmark-headquartered bioproduction company 21st.Bio is granting access to its precision fermentation platform to food and beverage ingredient manufacturers. The platform aims to enable the production of dairy proteins at a competitive cost through precision fermentation. It follows 21st.Bio’s successful scaling of the beta-lactoglobulin protein, a major protein found in milk that provides nutritional and textural components of milk and other dairy ingredients. By offering its platform widely, the food-tech company aims to mitigate the cost and time associated with development, opening access to proven industrial-scale production technology for alternative protein precision fermentation. 21st.Bio said its platform provides a sustainable and less carbon- and resource-intensive alternative to traditional animal-based production methods, and can help to stabilise global food supply chains. Customers utilising the platform will have access to industrial production strains, fermentation processes, scale-up support and technology transfers to contract manufacturers and regulatory approvals for faster time-to-market and reduced cost. The technology foundation is licensed from Novonesis (previously Novozymes), which has 40 years of experience in optimising production strains and processes for industrial production. The technology base is already used to provide dozens of food-grade products on the market today. 21st.Bio consistently optimises the strains and processes, aiming to ensure customers are ahead of the market. The technology can be tailored for each customer’s specific purpose, such as the nutritional fortification of a plant-based product, improvement of texture in alternative dairy, and medical nutrition. Customers can be start-ups planning to take one or several proteins to market, as well as established players expanding into sustainable alternatives or dairy companies aiming to grow with the increasing global demand for proteins while reducing their environmental footprint. Thomas Schmidt, CEO of 21st.Bio, said: “We founded 21st.Bio with one simple mission: to make precision fermentation technology accessible to as many companies as possible, so they can successfully take their product to market at a competitive price”. He added: “We believe this is the best way for technology to support and accelerate the transition to more sustainable and better nutrition globally. With this new offering, I am proud that companies will be able to safely scale innovation into industrial production and meet global demand utilising our technology and expertise."

Cream cheese brand Philadelphia has launched limited-edition, no-hole bagels, named Bagel Wholes, into select bakeries in North America. The launch is in partnership with five bagel shops in North America, featuring each shop’s signature bagel without the hole. Philadelphia says this provides a “first-of-its-kind solution that offers more space” for spreadable foods. Keenan White, senior brand manager for Philadelphia at the Kraft Heinz Company, said: “We’ve heard our fans question why bagels have holes and the limitations it poses for their favourite cream cheese, and we couldn’t agree more. That’s why we’re joining forces with shops across North America to create a more-schmear movement, maximising the space to enjoy Philly’s signature, creamy taste with every bite.” Oren Salomon, owner of Starship Bagel in Dallas, added: “We’ve heard first-hand from our loyal customers about their frustrations around bagels with holes, so it was only right for us to rally with Philly...in this creative movement. Now you can bite confidently into your bagel knowing that your bite will capture both bagel and schmear and lose none to the floor.” Philadelphia Bagel Wholes are available for a limited time in-store at five US bagel shops – Utopia Bagels in New York, Steingold’s of Chicago, Starship Bagel Dallas, Rubinstein Bagels in Seattle and St-Viateur Bagel in Montreal. They are also available on some of the bagel shops’ websites with nationwide shipping.

Sidel has unveiled its newest technology for quality control in PET bottle production with the introduction of IntelliAdjust. This smart bottle-blowing control system is designed to enhance customers' ability to consistently produce high-quality PET bottles. It ensures uniform bottle quality amidst diverse production conditions, including preform storage, workshop temperature and relative humidity. Featuring interferometric sensor technology, the system runs within a closed loop, ensuring precise material distribution and keeping uniform production, even for bottles made from rPET. IntelliAdjust's in-line, autonomous bottle control and real-time digitised process adjustments contribute to the optimal material distribution. Moreover, when integrated with Sidel's Evo-On software suite, IntelliAdjust enables the aggregation of equipment data and dynamic analytics features. This combination allows for historical and 24/7 real-time analysis. Stéphane Menard, product manager for blowing care at Sidel, said: “This easy-to-use blowing solution maximises the number of marketable bottles by ensuring that quality control is consistently high". He continued: "IntelliAdjust offsets any production line variations by using algorithms to identify measured thickness deviations and automatically corrects the heating and blowing parameters to ensure consistent quality without any interruptions”. As the demand for extreme lightweighting and higher rPET content in the industry grows, the significance of the blow moulding process is increasing. IntelliAdjust proves to be versatile in this context, as it applies to a diverse range of PET preforms. This range includes translucent, opaque, coloured (non-TiO2) and virgin preforms with up to 100% rPET content. Its adaptability is beneficial for customers aiming to incorporate rPET, considering the multiple sources of supply and the resulting variability in material grades. The system can secure perfect material distribution on the bottle despite resin variability risks. Sidel's newest technology provides manufacturers with the chance to fully optimise the carbon footprint of their PET packaging. This is achieved not only by facilitating increased use of recycled material but also by aiding in lightweighting. The technology ensures stabilised quality across bottles, offering a comprehensive approach to sustainable packaging solutions. With the capability to run at speeds of up to 90,000 bottles per hour, it continuously compares thickness measurements with the expected material distribution. In case of any deviation, the system automatically adjusts the process. This calibration-free system eases the immediate start-up after changeovers by automatically adapting sensor positioning and processes according to each recipe. Its high accuracy minimises the need for added manual laboratory controls.

Irish Distillers, a subsidiary of Pernod Ricard, has sold Irish brewery Eight Degrees back to its original founders, Scott Baigent and Cam Wallace, after five years. Founded in 2010, Eight Degrees produces full-flavoured beers from natural ingredients. A spokesperson for Irish Distillers told FoodBev: "As part of the sale agreement, Eight Degrees Brewing will continue to supply craft beer to Irish Distillers to support the Jameson Caskmates range. All existing staff will remain with the company under new ownership.” Baigent said: “We have enjoyed the journey over these past five years, with Irish Distillers playing a massive role in completing the build of our brewery in Mitchelstown at the foot of the Galtee Mountains in North Cork. We also have enjoyed creating some really exciting beers together with Irish Distillers, especially the experience of ageing beers in whiskey barrels, along with developing a range of exciting whiskeys that were finished in craft beer-seasoned barrels.” Wallace added: “Having re-charged our batteries, we are keen to get back into the driver’s seat and continue the journey we started more than 14 years ago. Over the past year or so, we have had some time out from the brewing world, time to go into the wilderness and take the opportunity for a bit of self-reflection. It’s brought us right back to where we started.” Terms of the transaction were not disclosed.

Corbion, a global ingredient solutions provider, has agreed to sell its emulsifiers business to Kingswood Capital Management. Kingswood is a private equity firm specialising in food and beverage investments. The agreement will enable Corbion to concentrate more on fermentation-based technologies. Additionally, it aims to offer customers and stakeholders in the emulsifiers sector a reliable partner for managing corporate divestitures. Kingswood, based in LA, US, is set to purchase Corbion's emulsifier business for $362 million in cash. After accounting for taxes and transaction costs, the anticipated net cash proceeds for Corbion are approximately $275 million. The deal includes multiple assets including two manufacturing plants in the US and about 175 employees. Corbion and Kingswood will collaborate, maintaining supply and service agreements, to facilitate a seamless transition. This approach aims to ensure that customers receive continued high-quality service. The divestment of Corbion's emulsifiers business aligns with the company's Advance 2025 strategy, introduced in March 2020. This strategy emphasises the expansion of core competencies centred on advanced expertise in fermentation. Andy Muller, president of sustainable food solutions at Corbion, said: “Corbion takes immense pride in its heritage as a pioneer and leader in the emulsifier industry, and we appreciate the dedicated employees and loyal customers who contributed to this successful chapter in our history". Muller continued: "Caring about the welfare of both our customers and our employees has always been part of building a premium emulsifiers business at Corbion, so that was very much on our minds when looking at potential new owners. We believe this deal matches our customers and employees with the right partners and leadership to help take them even further." Alex Wolf, managing partner at Kingswood, stated: "Kingswood is excited to take this world-class emulsifier business forward and build on its tremendous heritage by continuing to provide best-in-class service. We are delighted to partner with Corbion in creating the largest standalone pure-play emulsifiers business in North America." The sale is scheduled to conclude in the second quarter of this year, dependent on meeting certain conditions and regulatory approvals.

Equii, a food-tech company specialising in complete protein products, is partnering with the North American arm of French premium bakery producer Bridor, to elevate the artisanal bakery scene in North America with higher protein and improved nutrition. Leveraging their respective fermentation technology and manufacturing capabilities, Equii and Bridor aim to address changing consumer preferences and dietary trends in the region by creating health-forward protein breads and indulgent bakery products. From spring 2024, breads featuring Equii's Complete Protein Blend will be available to Bridor's extensive range of foodservice industry clients across North America. The initial launch will include artisanal dinner rolls, ciabatta sandwich carriers and bread loaves, which Bridor will develop and bake using Equii's blend. The partnership aims to transform how consumers view the health and sustainability aspects of bread and baked goods. This initiative focuses on creating bakery items with increased protein and dietary fibre, a substantial 30% to 40% reduction in net carbohydrates and aligning with the rising demand for healthier and transparent food choices. Claudine Laberge, VP of R&D for Bridor North America, said: "Bridor has always deployed tremendous efforts in bringing healthier food for the pleasure of our taste buds, in the full inspiration of traditional bakery, and that's why we believe so much in the future of our Equii-inside new creations like the ones put on the market today". In addition to its exclusive baking mixes, Equii will contribute its research and development proficiency to enhance product development and quality at Bridor's manufacturing facilities. The partnership will incorporate several of Equii's other food service products within the sliced bread category into Bridor's catalogue, including their thin slice bread available in Classic Wheat and Multi-Grain varieties. The collaboration also aligns with Equii and Bridor's goals of making sustainable nutrition more accessible through promoting complete protein and plant-based alternatives in the market. Baljit Ghotra, co-founder of Equii, stated: "I believe that true innovation flourishes at the intersection of passion, expertise and collaboration. Our partnership with Bridor is a testament to our shared commitment to reshape the future of bakery, where health and sustainability seamlessly blend." By meeting the rigorous standards of Bridor's production workshops, Equii products will provide notable nutritional value and taste for common baking applications. This contributes to a positive change in everyday foods. The collaboration focuses on raising awareness and educating consumers about nutrition and complete protein, intending to promote informed food choices and enhance overall consumer value.