GEA has introduced X Control, a new control system for centrifuges claimed to “elevate integration, connectivity, data processing and security to a new level”. The new X Control lays the foundation for the integration of artificial intelligence (AI). This aims to make data collection and analysis easier, including self-optimisation of the entire system. The increased computing power will also improve integration into Supervisory Control and Data Acquisition (SCADA) systems. In a statement announcing the launch, GEA said that cloud computing opens up possibilities for extended services such as provision of customised software functions. Dieter Hille, head of automation and controls at the GEA Business Unit Separation, said that machine controls have evolved rapidly in recent years. He added: “In the past, values were monitored and readjusted by hand or automated controllers. Today, we have reached a level where mass data is collected and analysed with the utmost precision. The next step is self-learning systems.” The new system provides the basis for the integration of AI algorithms, whereby the control system can recognise patterns and draw conclusions. It can use high computing power to implement new interfaces for integration into process line control systems. Hille said that this has an “enormous impact” on the ‘plug and produce’ capabilities of machines and components, as well as their communication with each other and optimal interaction. With the new control concept, GEA is increasingly relying on Module Type Package (manufacturer-independent communication between controls and systems). This enables users to adapt their processes faster and more efficiently to changing market requirements by integrating all process steps quickly and easily. Permanent connectivity allows both extensive process data storage outside the machine control system and linking with other relevant data for the machine and the process. Hille said that this makes calculations and evaluations more complex and precise, with knowledge gained then able to be transferred back to the machine control system as instructions. He added that resource conservation, such as water and energy savings and a verifiable CO2 footprint, can be recorded in more detail with GEA X Control. Customers can customise services by connecting to the GEA cloud and perform acute, planned and proactive services remotely as needed, alongside process analysis and optimisation or installation of new software functions. The new centrifuge control system will ensure ‘consisten harmonisation’ with other divisions, such as GEA Liquid & Powder Technologies. “The HMI is based on GEA Codex, a scalable automation solution for process control levels and product control systems developed by GEA LPT, which in turn is based on ISA 101,” said Hille. “This industry standard visualisation ensures vendor-independent compatibility. Standardisation also means speed gains in engineering. Customised applications can be implemented more quickly. In this way, the customer receives hardware and software from low cost to premium for the automation solution of their choice.” The GEA X Control generation includes various optional cyber security levels, adapted to specific customer requirements. Regular updates – similar to a computer operating system – ensure continuous security of the plant IT. It will be initially introduced for selected separator and decanter types for the dairy and renewables industry from the first quarter of 2024. During the year, other centrifuge types will follow, and by the end of the year, all new machines will be equipped with the new control system.

The California Dairy Research Foundation (CDRF) and the Department of Food and Agriculture's (CDFA) Office of Environmental Farming and Innovation have announced the allocation of $17.97 million in grant funding through the 'Dairy Plus Program'. The funding will support 15 California dairy farm projects, aligning with corresponding projects under the 'Alternative Manure Management Program' and the 'Dairy Digester Research and Development Program'. The 'Dairy Plus Program' focuses on incentivising projects to increase dry handling and the storage of manure to reduce methane production or to capture methane through digesters. In addition, the programme aims to improve nutrient management and water quality outcomes. 'Dairy Plus Program' incentive funds are set to facilitate the implementation of technologies aimed at reducing methane emissions and improving groundwater protection in California dairies through full-scale projects. The funded projects include vermifiltration (manure wastewater filtration using worm beds), advanced solid separation with the assistance of flocculants (coagulating fine manure solids for separation from liquid) and weeping walls (non-mechanical separation of manure solids from water). University of California researchers will assess the practices to measure emission reductions and improvements in water quality outcomes. Financial support for the 'Dairy Plus Program' is provided by CDRF in collaboration with CDFA, as part of a larger 'Partnerships for Climate-Smart Commodities' grant awarded to CDRF by the US Department of Agriculture (USDA). This year's 'Dairy Plus Program' recipients are expected to decrease annual greenhouse gas (GHG) emissions by a total of 148,451 metric tons of carbon dioxide equivalents. Denise Mullinax, executive director of CDRF, said: "The California Dairy Research Foundation is very pleased to see the award of our first round of projects in the 'Dairy Plus Program'. We are excited for the projects to get started and to know that California dairy farms will soon be making even greater progress in environmental sustainability—reducing GHG emissions and also improving nitrogen management." All announced awards are subject to dairy farmers completing a pre-project consultation and meeting federal requirements.

Nutrabolt has announced a notable minority investment in Bloom Nutrition, securing around a 20% ownership share and becoming the primary investor in the company. This commitment is part of a broader $90 million financing initiative, which features participation from seasoned CPG investor Clayton Christopher and consumer investment firm Amberstone. Established in 2019 by Mari Llewellyn and Gregory LaVecchia, Bloom Nutrition specialises in premium health supplements designed to aid consumers in reaching their wellness goals. The company aspires to enhance accessibility to healthier living by re-envisioning supplements through the integration of flavour and functionality. Doss Cunningham, chairperson and CEO of Nutrabolt, said: "We are very excited to partner with Mari and Greg, two outstanding entrepreneurial founders, during the next phase of their company's growth. They've built an incredibly strong brand and business over the past 4.5 years, yet there is still tremendous whitespace to pursue in the form of new product platforms and distribution opportunities." The investment aims to offer strategic growth capital to energise and expedite various crucial aspects of Bloom's business. These include demand-generation initiatives, product innovation and the expansion of internal capabilities to bolster the flourishing business. LaVecchia stated: "We're thrilled to partner with Nutrabolt in taking our company to new heights. Their expertise and resources as industry leaders will enable us to scale effectively, fuel sales growth and accelerate innovation. This is a significant leap forward and we could not be more excited to embark on this next phase of growth together." Bloom co-founders will remain the majority shareholders. As part of this investment, Doss Cunningham and Clayton Christopher will join the Bloom board of directors.

US craft beer and soda producer, Sprecher Brewing Co, has entered the energy drinks category with the acquisition of Juvee from gaming and lifestyle brand, 100 Thieves. Launched in 2022 by 100 Thieves' CEO Matthew Haag and co-founder Sam Keene, Juvee was formulated to boost energy, elevate mood, increase focus and improve overall wellbeing. Juvee's existing staff members will become part of the Sprecher team. Keene will take on the role of chief marketing officer overseeing the entire range of Sprecher beverages, including all of its craft beers and craft sodas. The acquisition will see Juvee's production, bottling and warehousing operations being relocated to Sprecher's headquarters in Greater Milwaukee, Wisconsin, US. Sprecher Brewing's CEO, Sharad Chadha, said: “This is another exciting step for our company, which started in 1985 as a craft brewery, expanded into an award-winning soda producer, and since 2020, has added five other soda brands and an all-natural category". “It continues our company’s aggressive growth strategy. The energy drink category is hugely popular, and when we connected with Juvee’s co-founders, it quickly became apparent that this was the perfect brand for us to enter into this competitive space.” Keene added: “We’ve experienced incredible growth since Juvee’s launch, and this acquisition will help the brand reach more of our passionate consumers while also introducing them to the full family of Sprecher beverages. I’m thrilled for Juvee to find a new home at Sprecher and ready to bring the same energy to the company’s marketing team.” Terms of the transaction were not disclosed.

UK alcohol marketing regulator the Portman Group has launched an industry-wide guidance framework for packaging and marketing alcohol alternatives. The Alcohol Alternatives Guidance aims to ensure that producers are marketing and selling alcohol alternatives responsibly to consumers. An ‘alcohol alternative’ drink is defined as having an ABV of 0.5% or below, and may have references to the absence of alcohol on the product and in its marketing. It may also share branding with an alcoholic drink or have similar packaging. The Portman Group’s new principles for marketing best practice stipulate that, as products aimed squarely at adults, steps should be taken to ensure the marketing of alcohol alternatives has no particular appeal to consumers under the age of 18. Guidance highlights that marketing that shows people driving, playing sport or taking part in risky activities after they’ve consumed an alcohol alternative product, should make it clear they have consumed the alcohol alternative, and that the intention is to show a wider range of choice for consumers. On a precautionary best practice basis, the guidance recommends that marketing does not depict, or reference in copy, an alcohol alternative being consumed during pregnancy. Those who are or may be pregnant will make their own educated choices about whether they wish to drink products at 0.0%, the regulator stated. Other suggestions laid out for producers include ensuring it is clear that the drink is at or below the threshold to be considered an alcoholic drink (0.5% ABV), not associating alcohol with social or sexual success, no images of people who are (or look as if they are) under 25 years of age. The guidance comes as new YouGov research commissioned by the Portman Group found that over a third (35%) of alcohol drinkers now consider themselves an occasional or regular drinker of alcohol alternatives – rising to close to half (44%) of 18-24 year olds. Furthermore, almost a quarter (23%) of UK drinkers reported that their alcohol consumption has fallen as a result of low- and no-alcohol products. Matt Lambert, CEO of the Portman Group, said: “As evidenced by our research, alcohol alternatives have seen a huge increase in popularity in recent years, and the Portman Group has responded by creating new marketing principles to help producers market these products responsibly”. He added: “It is clear that consumers are gravitating to alcohol alternatives either as a moderation tool to cut down on their drinking or as part of a healthier lifestyle. Our new guidance aims to help producers be clear and transparent in their marketing, ensuring that information is provided to consumers when considering which products to buy.” The UK’s public health minister, Andrea Leadsom, welcomed the publication of the marketing guidance, commenting: “I hope this guidance will support producers in increasing availability and visibility of alcohol alternatives for those consumers who want to moderate their alcohol consumption and improve their health”. The regulator’s advisory service will now also offer free, confidential advice to producers launching products in the category and low-cost training will also be available to the industry. The Portman Group is funded by 19 member and associate member companies, including Asahi UK, Bacardi, Beam Suntory, Campari, Diageo GB and more.

Diageo has announced it will provide seed funding to support the expansion of Glass Futures initiatives in North America and India, to accelerate the decarbonisation of the glass industry. With the funding, Glass Futures, a research and technology organisation specialising in glass, will explore new technologies and approaches to further reduce glass carbon emissions in North America and India – two of Diageo's largest markets. These efforts will play a role in further mitigating carbon emissions within the glass sector. The sum of the investment is unknown, as a spokesperson for Diageo told FoodBev that the company does not plan to disclose the funding amount. Despite glass being a recyclable product, curtailing the carbon footprint in its production remains a widespread industry challenge. This is exacerbated by the swift pace of technological advancements and limitations in the availability and infrastructure of renewable energy. Hallam Wheatley, collaboration lead for Glass Futures, said: “The need to accelerate international decarbonisation and a circular economy across the entire packaging supply chain has led to Diageo’s investment over the next two years for further outreach into North America and India. Glass Futures’ in-house expertise, cross-sector working and unique networks across the glass supply chain are key to increasing glass circularity for the global industry.” Andy Griffiths, head of sustainable procurement for Diageo, said: “We look forward to expanding our partnership with Glass Futures into North America and India to explore lower-carbon glass production. This is key for the success of Diageo’s and the wider glass industry’s decarbonisation efforts. Partnering on innovative approaches is vital to making a net-zero world a reality and we are hopeful that this collaboration will bring great results in other markets going forward.” In 2021, Glass Futures, Diageo and Encirc trialled the use of waste-based biofuel-powered furnaces for Diageo’s Black & White Scotch whisky brand. According to Diageo, this reduced the carbon footprint of the bottle making process by up to 90%. Diageo’s seed investment for Glass Futures’ expansion into North America and India is part of the company's continued efforts towards its 2030 ESG targets, with the results of the 'Diageo-Glass Futures' partnership aiding in its reduction of Scope 3 carbon emissions by 50%.

Pernod Ricard has announced an addition to its no-alcohol brand portfolio with its latest innovation, Beefeater 0.0%. The new 0% ABV spirit is inspired by the original Beefeater London Dry Gin. The brand says it maintains its citric and juniper-forward profile but without alcohol, providing a balanced and refreshing drinking experience. Beefeater 0.0% is made with Beefeater London Dry Gin’s classic recipe as the base, with the botanical profile achieved using natural flavours. The new crystal-clear spirit is characterised by citrus aromas, most notably orange and lemon, and is accompanied by underlying botanicals such as juniper, coriander and angelica. Murielle Dessenis, global VP marketing gins for The Absolut Group, said: “Over the last few years, we have seen the trend toward more mindful consumption increasing, as consumers become more health conscious. As a consequence, they are changing the way in which they drink or socialise with others.” She continued: “We truly believe in conviviality, whether you choose to drink alcohol or not, and we are proud to be bringing to the no-alcohol category an elevated option, removing the need to compromise or miss out on the occasion. Beefeater 0.0% is our very first zero alcohol expression, which captures the energy of our timeless London classic but without the alcohol.” Beefeater 0.0% will initially launch in Spain for an RRP of €13.50.

Edwards Vacuum has unveiled a mono-claw vacuum pump – the nEDC300 – designed with to enhance performance, minimise noise levels, improve reliability and facilitate on-site maintenance. The pump is suitable for various applications, including water and wastewater treatment, thermoforming, vacuum conveying, food processing and medical systems. Edwards Vacuum said that in these processes, the dry claw pump ensures users a reliable, cost-effective operation with easy maintenance options. Megha Ajmal, product manager at Edwards Vacuum, said: "All in all, with the nEDC300 we have developed an uncomplicated vacuum solution that is closely oriented to the standards and quality requirements of the target markets. This claw pump features stainless steel rotors as well as a durable stator coating safeguarding its process wetted parts which ensures robustness in effective contaminant handling. The nEDC series of mono claw vacuum pumps stands out as the intelligent option in many rough applications." The improved serviceability of the Edwards dry claw pumps is primarily achieved to the modular design. The inclusion of a separate, insulated pump element allows easy access for users to conduct maintenance, repairs and cleaning. This feature enables customers to quickly and easily clean the nEDC claw pump themselves, resulting in lower ownership costs and reduced downtime for customers. In addition to providing increased pumping speed, the silencer has been redesigned to ensure lower noise levels, while maintaining optimal vacuum performance. The new silencer also enhances airflow, effectively reducing the internal pump temperature. This extends service life of the lip seal and prevents any risks of oil leaks, providing customers with a long-term solution.

Jeni's is releasing a limited-edition breakfast-inspired ice cream flavour – Banana French Toast – in a pint format. The Banana French Toast ice cream flavour features banana custard, Butternut Mountain maple syrup and cinnamon-brown sugar french toast crumbles. The new flavour will join Jeni's Breakfast Day Collection, which includes five variants: Brambleberry Crisp, Coffee with Cream & Sugar, Maple Soaked Pancakes, Milkiest Chocolate and Skillet Cinnamon Roll. Banana French Toast will be available for online purchase on the company's website starting Monday, 29 January.

Lir Chocolates has announced a new product joining its Baileys Chocolate range with the introduction of Birthday Cake Truffles. The Birthday Cake Truffles are encased in a white chocolate shell with a vanilla truffle centre, infused with the flavour of Baileys Irish Cream Liqueur alongside the traditional vanilla cake flavour. Alison Robson, marketing manager for Baileys Chocolate’s, said: “We recognise the importance of providing memorable and tasteful gift options while meeting consumer demand for both quality and affordability. We hope the combination of two iconic flavours, Baileys and Birthday Cake, will make for a fun and exciting new option for shoppers on the hunt for the perfect token gift.” In November Baileys partnered with Lir to release Baileys Nut Mix – a mixture of nuts coated in Baileys-flavoured chocolate. Baileys also launched other confectionary and baked goods including Cart D’Or’s Baileys vanilla ice cream, liquor-infused ice cream pralines with LiQ and a festive range of cakes with Finsbury Food Group. The treats are available to purchase at selected retailers including TK Maxx, B&M, The Range and Card Factory.

Unilever has partnered with the accessibility app specialist Be My Eyes to expand its use of AI, adding new tools to its products to aid consumers who are visually-impaired. The new partnership expands on the introduction of on-pack Accessible QR (AQR) codes – developed by computer vision specialists Zappar – to Unilever’s Persil and Colman’s products in the UK last year. Unilever is initially trialling Be My Eyes technology in the UK with its Colman’s Singapore Noodles Meal Maker. If successful, the technology will be incorporated into more Unilever brands throughout 2024. By scanning the AQR code on the front-of-pack, shoppers will be directed to the free Be My Eyes app and connected either to a volunteer or to a virtual AI chat, which will read and explain recipes or address cooking questions, such as product details, usage directions, recycling information, ingredients and nutritional value. Zappar-developed AQR codes feature a dot-dash pattern around one corner, enhancing their detectability from a greater distance — up to 1.1 meters, over seven times the range of normal QR scanning. This assists visually impaired consumers in locating desired products in-store or at home. This is the first time the 100% free Be My Eyes AI technology has been integrated with a food product. Unilever’s customer support team will be integrated into the Be My Eyes app experience, allowing consumers the option to be automatically connected to Colman’s support team. Mike Buckley, CEO of Be My Eyes, said: “The 285 million blind and low vision consumers in the world buy the same products as everyone else. The difficulty in reading package ingredients and cooking instructions has long marred the cooking experience of these consumers. Unilever’s commitment to use new Zappar technology with Be My Eyes is pioneering a new era in product accessibility and disability convenience.” Caspar Thykier, co-founder and CEO of Zappar, said: "Our integration with Be My Eyes is a really significant step towards making access to information a basic human right. By combining Zapvision's computer vision technology with Be My Eyes' new OpenAI, ChatGPT4 Vision integration, we're excited to underpin a more conversational and assistive experience for Be My Eyes users with unambiguous, structured and accurate data.” Unilever will be working with Be My Eyes and Zappar to use feedback to optimise the technology. The company aims to roll out the accessible technology to other Unilever products across 2024.

Ever.Ag has announced the introduction of 'Cheese Yield Optimization,' a new solution that uses artificial intelligence (AI) and machine learning to optimise efficiency, reduce waste and increase profitability for cheese manufacturers. Ever.Ag's 'Cheese Yield Optimization' tool provides manufacturers with "unprecedented visibility and performance of their operations". The programme digitises most of the cheese production process, analysing data to offer real-time actionable recommendations to operators and suggesting recipe changes for the next day's production. These recommendations, based on machine learning and AI, quantify the difference between optimal yields and production for both operations and financial teams. Ryan Mertes, head of manufacturing solutions at Ever.Ag, said: "What is exciting about 'Cheese Yield Optimization' is it learns from existing and new data sets to highlight operational improvements, without taking away the 'art' of making cheese. The system does this with recommendations tailored to the user. Using existing data sets means customers will receive results in as little as 90 days vs. 12 to 15 months." According to the company, this enables cheese plants to precisely identify their products and optimise processes accordingly. Instead of relying on decades of intuition, Ever.Ag's AI assistant elevates decision-making, enhancing product consistency, quality and yield. Customers will then be able to achieve 1-3% margin improvements worth millions of dollars through enhanced yields and reduced undergrades. Simon Drake, EVP of data science solutions at Ever.Ag, added: "We are immensely proud of the 'Cheese Yield Optimization' solution. This AI-driven solution is a game changer for the cheese industry. It combines our expertise in artificial intelligence with our deep understanding of dairy processes to create a tool that not only enhances efficiency but also preserves the unique artistry of cheese making." "By integrating AI into cheese production, we're enabling manufacturers to not only maintain but also elevate the quality and consistency of their products. This technology represents a significant step forward in supporting the dairy industry's move towards more sustainable and profitable practices, ensuring that the time-honoured tradition of cheese-making thrives in the modern era."