Private equity company Platinum Equity has signed a definitive agreement to acquire Horizon Organic and Wallaby from Danone. Horizon Organic introduced the first organic milk available coast-to-coast in the US in 1991. Its product lineup includes various organic dairy items such as milk, creamers and whiteners, yogurt, cheese and butter. Meanwhile, the Wallaby brand is an Australian-style and Greek yogurts made with organic milk and premium ingredients. The acquisition was first announced in January 2023, when Danone said it was considering the sale of Horizon Organic and Wallaby as part of its continuous strategic portfolio review. Platinum Equity's co-president, Louis Samson, said: "Horizon Organic is an iconic name in dairy that is well recognised and beloved by consumers. The brand has earned a reputation for quality and innovation that is unmatched in the industry. We appreciate Danone's confidence in our ability to build on that legacy and support Horizon Organic's growth as a standalone company." Platinum Equity's managing director, Adam Cooper, added: "Premium offerings, including organic and value-added products, are driving the growth in the dairy milk category. Horizon Organic is a pioneer of that segment and is in position to continue capitalising on and accelerating the trend." He continued: "We are excited about Horizon Organic's potential as an independent business with a renewed sense of focus and a commitment to investing in its success. We have a lot of experience supporting food and beverage businesses. We look forward to partnering with Horizon Organic's management team to ensure a seamless transition and chart a path for continued growth and expansion." The acquisition is subject to customary closing conditions and regulatory approval. Terms of the transaction were not disclosed.

Steakholder Foods, an Israeli company specialising in cultivated meat products, has introduced what it claims is "the world's first" plant-based 3D-printed eel. According to the company, Steakholder "accurately replicates the complex texture of eel" through precise layering and "a unique combination of materials" in its proprietary 3D printing technology. The eel product is currently based on plant materials, with plans to incorporate cultivated eel cells in the future, "as economies of scale allow price-competitive cell development," said the business. Steakholder's printing process allows for a significant reduction in ingredients compared to typical plant-based alternatives in its 3D-printed product. The Israeli firm said that it is seeking collaborations to commercialise its plant-based printed eel by providing proprietary 3D printers and ink, capable of generating short-term revenues. Steakholder expects that its partners and customers – utilising the company's current technology capabilities – can achieve large-scale production of 3D-printed eel at a competitive price, enabling them to address the cost challenges associated with the current global prices of eel. Arik Kaufman, CEO of Steakholder, said: "The launch of our printed eel marks a pivotal moment in the seafood industry, showcasing the vast potential of our DropJet technology – Steakholder Foods' solution for fish and seafood printing". He continued: "This technology is designed to enable partners to generate products on a potential industrial scale of hundreds of tons monthly, not only at lower costs compared to wild eel, but also with the flexibility to create a variety of printed products using the same production line. Such versatility could significantly boost profitability for food companies and lead the way to a shift towards more efficient and sustainable practices in the industry. This product exemplifies the broader possibilities our technology offers our partners.

The Breal Group has announced its successful acquisition of the assets of Purity Brewing Co, a UK-based independent brewery. The transaction, finalised on 22 December for an undisclosed sum, further cements Breal's commitment to the brewing and hospitality sectors, positioning the company for continued growth. Purity Brewing Co, established in 2005, is known for brews such as Mad Goose IPA, Longhorn IPA and Lawless Lager. Purity operates from its farm-based brewing facility in Warwickshire, with a taproom and kitchen located in Birmingham. The acquisition, a target for Breal since early 2023, ensures the long-term viability of Purity Brewing Co and safeguards employment opportunities within the brewery. John Hunt, managing director at Purity Brewing Co, commented: “We all know the brewing industry has had a turbulent time of late, and like many others, the business has certainly felt the pressure of rising costs. However, we’re incredibly pleased Breal recognises the value and uniqueness of our offering and had the vision to invest in securing the future of the brewery." He continued: “We’re very much looking forward to continuing to brew our much-loved, award-winning beers and delighting drinkers in the Midlands, London and beyond”. Purity Brewing Co places a strong emphasis on sustainability, utilising heat-and-steam technology to reduce energy consumption at its 90,000-hectolitre facility. Additionally, Purity is actively pursuing B Corp accreditation status, employing a natural 'wetland' system to cleanse wastewater and repurposing spent hops as fertilizer on the local farm. The acquisition of Purity Brewing Co adds another jewel to Breal's growing brewery portfolio, which already includes the Black Sheep Brewery, Brew by Numbers and Brick Brewery in London. The move signals exciting opportunities for growth and collaboration within the Breal Group's expanding network of breweries.

As we approach the end of 2023, the FoodBev Media team reflects on the year gone by and presents their thoughts and predictions for the food and beverage industry in the upcoming year. Join us as we explore what’s on the menu for 2024. Louis Porcelli, social media & campaigns executive In sport, it’s all about the fine margins and competitive gains. Athletes are trying to perfect each component that contributes to their performance. And the same goes for esports (electronic sports). According to Statista, the esports market worldwide is projected to reach a revenue of $3.8bn in 2023. Gaming in households grew during the Covid-19 pandemic, with the demand to socialise digitally. Hand-eye coordination, quick decision-making, concentration and maintaining focus are all important skills for gamers. As the gaming community grew, food, beverage and dietary supplement brands joined the market, and will continue to offer solutions to improve gaming capabilities in 2024. During Vitafoods Europe 2023, Givaudan showcased Cereboost, an American ginseng extract that they say is clinically proven to improve concentration, working memory, calmness and self-confidence, and reduce mental fatigue. This smart adaptogen ingredient is designed to be incorporated into capsules and gummies. Companies that can offer gamers and esport enthusiasts something new and convenient. Snacking is also a mainstay of the gaming world. Doritos unveiled what it says is the “first-ever” silent chip, Doritos Silent. The new concept is powered by ‘Crunch Cancellation’ technology, where the sound of someone’s voice is separated in real-time from the noise of the crisps’ crunch. The AI then works to stop the crunch audio from being sent down to the microphone – meaning gamers can snack without it distracting them from their game. As the gaming and esports industry undergoes rapid growth and diversification, a parallel evolution is underway in food and beverage manufacturing, with an increasing focus on catering to this dynamic market. James Taylor, awards marketing executive As we raise our glasses to a new year, packaging design has proved to be a vital ingredient for success in the food and beverage industry. The design of a product has become pivotal in driving consumer choices and brand perception. A consumer’s immediate impression of a product comes from its design in the context of its surroundings, whether on a store shelf or an online marketplace. Hence, innovative packaging must visually captivate while effectively communicating the products' benefits and setting themselves apart from neighbouring competitors. Brands are therefore increasingly leveraging design to express their individuality, tell a story and forge a connection with their audience. This evolution goes beyond traditional product marketing; it’s about establishing trust and becoming a reliable brand. The role of transparency here can’t be understated either. Authenticity extends beyond a promise on a label; it hinges on the actions brands make. Consumers are discerning and value brands that can walk the talk. Packaging design has transitioned from being a vessel to increase sales to becoming a trusted friend, which fosters brand loyalty. It’s about captivating, connecting and credibility. Jesús Luna-López, sales director According to the UN, the world population is projected to reach 8.5 billion in 2030, which will create bigger challenges for food manufacturers. Innovation will be determined by volume, safety, sustainability, affordability and health, which will continue to be the demand of consumers. This will be aided by technology and equipment such aseptic, HPP, UHT, and inspecting and analytical instrumentation (among others), which will continue to evolve. For instance, instruments that measure the solubility of vitamins, minerals, proteins and fats.; or multi-filling technologies that can handle different packaging materials, temperatures and save water and energy in general. Nutrition and health Clean label and ingredients profile will be accentuated. Sugar reduction technologies such as enzymes, taste profiling and reformulations on existing speciality sweeteners will be at the top of the agenda for product development. In addition, functional ingredients that are closer to nature – such as botanicals, pre-pro biotics, collagen, proteins and nootropics. Almighty macros Whether from animals or plants, we will see new products on the shelves that will use fewer ingredients, contributing to a healthier lifestyle. For example, yogurts and desserts will continue the trend of incorporating high-quality proteins, real fruit and reduced sugars. Meanwhile, protein bars will continue opening spaces within the lifestyle category by adding blends for a uniform consumer. Will Field, awards consultant In the F&B industry, AI and robotics serve as a catalyst for operational excellence. By automating and refining processes, it not only boosts productivity but also paves the way for substantial cost savings. Whether it's elevating quality control through automation or predicting maintenance needs, AI empowers businesses to operate with heightened efficiency, ultimately slashing costs and enhancing overall profitability. While the myriad benefits and possibilities of AI and robotics are evident, its adoption in the F&B industry is still relatively nascent. Anticipate a surge in innovation and unique applications in the coming year. From revolutionising the factory floor to reshaping the creation of final products, AI is poised to transform the industry's mindset. AI will enhance food safety and production efficiency, personalise customer experiences and enable sustainable practices. Jonathan McGowan, awards marketing executive While health and wellbeing are significant trends in the F&B space, consumers are still seeking moments of indulgence and luxury. Desserts and confectionery help to achieve this and have always held a cherished place in the hearts of consumers. Ongoing innovations continue to pique interest, offering a smörgåsbord of sweet possibilities for businesses and consumers alike. A recent report by T. Hasegawa highlights a preference among consumers for simplicity in sweet offerings. They lean towards familiar products and ingredients, seeking comfort and nostalgia in their treats. According to Mintel research, 48% of people say that texture is an important part of the overall experience of eating desserts. Brands looking to enhance indulgence can layer flavours and textures to help products stand out in a saturated market. Additionally, more than 39% of consumers are interested in unique flavour pairings within the dessert category. The landscape is witnessing an expansion of brand and product partnerships, signalling exciting collaborations and limited-edition creations on the horizon. David Echevarría, news reporter Cocktail lovers often wish they could enjoy their favourite drinks without having to do the shaking and stirring themselves – enter the RTD. This year, we’ve seen a bevy of RTDs released and there seems to be no signs of the category slowing, from bar quality cocktails to hard iced coffees and a plethora of non-alcoholic options. Alcoholic coffee RTDs seem to be something of a hit, with Howie’s Spiked hard latte line, called Alc-A-Chino, made with distilled vodka and standing at 13.5% ABV. September saw coffee-flavoured whiskey brand Kentucky Coffee enter the RTD category with the launch of its new cold brew range, boasting three flavours with 5.9% ABV. Also in September, BrewDog Distilling Co announced the launch Wonderland Cocktails, a new collection of five RTD “bar quality” cocktails. The new beverages include Classic Mojito, Classic Margarita, Espresso Martini, Cantarito Paloma and Passionfruit Martini. The range is designed with an innovative feature, the cans contain differing volumes of liquid, allowing consumers to shake specific cocktails to aerate the product and deliver a smoothness of serve and additional texture. Given the popularity and rising number of innovations emerging in the RTD category, there is no predicting what 2024 has in store.

As we approach the end of 2023, the FoodBev Media team reflects on the year gone by and presents their thoughts and predictions for the food and beverage industry in the upcoming year. Join us as we explore what’s on the menu for 2024. Melissa Bradshaw, deputy editor Much like the technology we use, functional ingredients have smartened up. Nootropics – ingredients that boost brain function – will continue to be a fast-growing trend within the F&B industry. Acumen Research and Consulting projects the global nootropic supplements market to reach $8.2 billion by 2032. Brain-boosting mushrooms such as lion’s mane and reishi are a popular addition to functional products, such as Mindright’s superfood popped chips, designed to uplift mood and improve cognitive function. Rollagranola debuted a range of nootropic granolas in 2023, with each blend tailored to offer different performance benefits. ‘Calm’ features ashwagandha, lysine and matcha green tea, and promises to promote the peaceful mindset needed to conquer stress, while ‘Energize’ contains caffeine and ginseng to support focus and productivity throughout the day. In beverages, we can expect to see more mental wellbeing-focused brands emerge, such as Illicit Elixirs, launched this year with a mission to bring ‘happy hedonism’ to consumers through its range of dopamine-boosting fizzy drinks. The RTD line contains the brand’s ‘DopaJoy’ ingredient mix, containing ginseng and l-theanine among its blend of vitamins, minerals and antioxidants, claimed to support the production of the ‘happy hormone’. With awareness of mental health on the rise, the appeal of these products is sure to stretch into 2024 and beyond. Phoebe Fraser, associate editor Where carbonated sodas once ruled, a new fizzy phenomenon has taken centre stage. Make way for kombucha, the ancient remedy that has skyrocketed in popularity. The last year has seen a dossier of introductions in the ‘booch’ space, from hard wellness beverages to kids' kombucha. In April, Caravan Coffee Roasters partnered with organic kombucha brewer Momo to develop Gesha Coffee Kombucha. The fermentation involved in coffee processing and brewing kombucha creates a natural synergy between the two and brings together Momo’s unfiltered kombucha made from light green sencha tea with Caravan’s cold brew Gesha coffee. This July saw Tim Tam Tummy launch what it describes as the “world’s first” kombucha drinks for children. According to the brand, Tim Tam Tummy aims to surpass “old-school options” by providing families with an alternative that prioritises probiotics, with each can offering 3 billion live probiotics and a daily dose of vitamin C. The drinks are available in four fruity flavours with “gentle carbonation,” including apple, grape, mango and pineapple. Remedy Drinks unveiled a variety of new energy drink flavours, all crafted with kombucha to provide an all-natural energy drink option. Made with raw green coffee bean extract and ginseng that delivers 110mg of natural caffeine in each can, the new sparkling energy beverages also contain live cultures thanks to the kombucha. I wonder what’s next in the world of kombucha innovations. Chiara Marangon, account manager Sustainability has undeniably been a focal point throughout 2023, and this trend will persist into 2024, driven by the ongoing need to combat climate change. Significant strides have been made in the F&B industry, especially with the emergence of plant-based and cell-based solutions. Now, the spotlight is turning to the coffee industry. While attention has predominantly centered on sourcing practices, the next frontier involves producing coffee in a more sustainable manner and introducing coffee machines that consume less water and electricity. Professional coffee machine manufacturer Heylo has unveiled a line of machines designed to conserve energy, reduce costs and save space. They are also spearheading the #lessguiltycoffee campaign, connecting consumers with environmentally conscious coffee shops, roasters and initiatives. We anticipate more initiatives of this nature in 2024. Dan Bunt, marketing manager In a world that’s becoming more technologically advanced by the day, we are seeing new and inventive ways to communicate in the food and drink space. Social media is becoming an increasingly important tool for businesses to reach their target audience. In 2024, it will be essential to have a strong presence on social media platforms, targeting consumers with customised ads and personalised product recommendations. Smaller businesses should embrace cultivating content that showcases the start of their journey. Today's tech-savvy consumers are looking for personalised products – something that caters to their specific needs or preferences. With the use of data, analytics and AI, businesses can start tailoring their marketing efforts towards a more technical younger audience. 2024 is set to see some incredible innovations in technology and it will be exciting to see how the F&B industry adopts them. Rafaela Sousa, news reporter This year has seen the growth of adult soft drinks as a prominent trend in the beverage industry. As consumers increasingly seek alcohol-free alternatives, the market is offering a wide range of premium choices that go beyond the usual options. It's no longer just about trying to replicate the taste of alcohol – it's about providing tasty beverages that appeal to the adult palate. From craft sodas to premium tonics and botanical-infused elixirs, adult soft drinks have stepped up their game, using high-quality ingredients and careful blending to create drinks that compete with alcoholic choices. Among the innovations is Bottlegreen’s range of dilutable adult cordials and RTD sparkling pressés. Varieties include Orange & Lemon cordial, and Blood Orange Spritz sparkling pressé, Raspberry Lemonade and Ginger Beer ‘light’ sparkling pressé. De Soi has also contributed to this growing trend with its offering, Très Rosé, a canned apéritif inspired by rosé wine. This beverage combines adaptogens, such as lion's mane, with saffron and botanicals like rooibos. Jake Targett, new business sales executive With the potential to shake-up the global food system, cell-based foods continue to scale the agenda. From 3D bioprinted meat to cultivated fat and cell-based sausages, the sector is constantly innovating. The catch? The cost of growth serum. Foetal bovine serum (FBS) has long been used as a critical agent in the cell-culture process, however, its use is problematic as it is harvested from bovine foetuses that are taken from pregnant cows during their mutual slaughter. Along with ethical issues, FBS is expensive. This year, Omeat launched Plenty, an ethical replacement for FBS that is said to be equally effective but for a fraction of the cost. Plenty is a nutrient-rich cell culture supplement filled with growth factors and cytokines that play an essential role in regenerative medicine, cell culture and vaccine production of different types of cells. Israel-based BioBetter has pioneered a unique protein manufacturing platform for producing growth factors that uses tobacco plants as self-sustained, animal-free bioreactors. By turning tobacco plants into “natural bioreactors,” the start-up says it could bring the cost of growth factors for cell-based meat down from the normal range of $50,000-$1 million per gram to just $1 per gram. As the food industry races to address the environmental impact of traditional meat production, 2024 is poised to mark another year of significant transformation within the cell-based space.

The state of food systems worldwide in the countdown to 2030, recently published by The Food Systems Countdown to 2030 Initiative (FSCI), provides the first science-based monitoring to guide decision-makers as they seek the wholesale transformation of global agriculture and food systems. This transformation is needed urgently both to reduce the environmental impact of these systems and to mitigate the impact of climate change on them. The overarching objective is that all people – especially those who are vulnerable – have equitable access to healthy diets through sustainable and resilient agriculture and food systems. The UN Food Systems Summit catalysed agriculture and food system action, though policymakers often lack the data required to drive critical decisions. The FSCI has identified a framework composed of 50 indicators that monitor agriculture and food systems at a global level, using existing data to enable immediate action. Repurposing existing data, rather than carrying out time-consuming new research, means policymakers have quick access to relevant information. Following this first global baseline, the FSCI will track agriculture and food systems annually until 2030, updating the framework as needed where new indicators or better data emerge. Lawrence Haddad, executive director, Global Alliance for Improved Nutrition, said: “The first annual Countdown report shows that no single region has all the answers. Europe and North America do well on undernutrition but poorly on indicators of unhealthy diets. In contrast, Africa and South Asia do relatively well on some environmental indicators but poorly on indicators of livelihoods. The data show very clearly that every region has significant room for improvement.” Agriculture and food systems play a vital role in meeting all 17 Sustainable Development Goals (SDGs), yet the SDGs are insufficient to monitor these systems. The FSCI aims to fill this gap. Agriculture and food systems transformation is essential if countries are going to meet their Nationally Determined Contributions. Yet this is still an emerging conversation: agriculture and food systems only played a small part in climate negotiations at COP27. They featured more strongly at the recent COP28 where over 150 countries signed the Emirates Declaration on Sustainable Agriculture, Resilient Food Systems, and Climate Action and committed to incorporate agriculture and food systems into their climate plans by 2025 – very encouraging progress. Mario Herrero, professor and director of the Food Systems & Global Change Program at Cornell University, said: “You can’t manage what you don’t measure. That’s why we need a monitoring system that shows strengths and weaknesses at national, regional and global levels across all parts of agriculture and food systems. And this complete picture highlights successes that provide valuable lessons for others.” The FSCI indicator framework is intended for global monitoring of agriculture and food systems transformation. It also offers a menu of indicators that can be used to design policies and actions, and inform tailored monitoring systems to meet country needs. José Rosero Moncayo, director of the Statistics Division at United Nations FAO, commented: “We are at the beginning of the process and there are still gaps in the data that we need to fill to ensure we are effectively monitoring progress across all dimensions of agriculture and food systems. Filling those data gaps is a top priority for ourselves, and the global science and policy communities concerned about the future of agriculture and food systems.” Kate Schneider, research scholar, Johns Hopkins University School of Advanced International Studies and lead author of the paper, said: “Better data is urgently needed to monitor progress in food safety, off-farm livelihoods tied to agriculture and food systems, food loss and waste, agriculture and food systems’ economic contributions, governance, and agriculture and food system resilience.” She continued: "The state of food systems worldwide in the countdown to 2030" organises agriculture and food systems monitoring into five themes: diets, nutrition, and health; environment, natural resources, and production; livelihoods, poverty, and equity; governance; and resilience. Each theme contains three-to-five indicator domains that together provide a comprehensive picture of agriculture and food systems. Jessica Fanzo, professor of Climate and Director of the Food for Humanity Initiative at Columbia Climate School, concluded: “There is a growing urgency to transform agriculture and food systems to support healthy diets in sustainable and equitable ways, and to protect the environment. Our research sets the stage for a data-driven approach to address the challenges and seize the opportunities to create a healthier, more equitable and sustainable future for all.”

As the end of the year approaches, we want to wish you all a wonderful festive period and a Happy New Year. We look forward to keeping you updated with the latest trends and news from the food and beverage industry and are excited to see what 2024 holds. The FoodBev Media team.

Kerry has released its winter 2023 Art of Taste & Nutrition: Festive Edition research report, providing a comprehensive analysis of 250+ new winter beverage launches across 14 European markets. It explores key trends in seasonal flavours and formats, offering valuable insights for foodservice operators preparing for the 2024 festive season. The report delves into emerging trends and influences, highlighting approaches to reduce sugar content, enhance sustainable nutrition metrics, and innovate cost-effectively. These strategic insights aim to guide product innovators towards a 2024 festive beverage line-up that not only captivates customers but also aligns with evolving public health concerns regarding sugar intake. Amid rising pressure to regulate and reduce sugar content in consumer products, companies are grappling with the challenge of reformulating without compromising the indulgent experiences consumers crave during the festive season. The report emphasises the need for foodservice product developers to address growing public health concerns about sugar intake while meeting the demand for tasty treats. The report sheds light on key trends observed during the 2023 festive season, showcasing how beverage creators are adapting familiar offerings to introduce new, sophisticated flavours. Notably, the addition of warming winter spices, including cardamom and gingerbread, has gained prominence. Seasonal indulgences, such as flavoured hot chocolates, mochas and frappés, continue to feature prominently on menus. Surprisingly, despite the traditional preference for winter-warming beverages, there has been a 7% year-over-year increase in the launch of iced beverages, constituting 23% of all festive season new-product launches. The Benelux and German markets lead in iced beverage launches, accounting for 50% and 45%, respectively. This trend signals a shift towards the incorporation of cold beverages as a year-round menu item. Daniel Sjogren, VP of Food Service for Kerry Europe, said: “Our research shows that the shift toward simultaneously enhancing both indulgence and nutrition has influenced menus across Europe this festive season, and in fact far more noticeably than ever before. With many foodservice operators still searching for ways to translate these trending recipe advances into their menus, for the time being this trend is being driven predominantly by leading innovators.” He continued: “The big challenge for foodservice beverage product developers going forward is maintaining appealing, indulgent beverage flavours while also reducing sugar and calorie content. These sugar-reduction efforts will pay off decisively by also improving sustainability credentials and success in this area. This is particularly helpful in reaching the mainly younger consumers who prioritize sustainability as a key purchase driver." Kerry's top three trends In Winter 2023, a discernible trend in the beverage landscape centres around seasonal products, strategically designed to offer consumers a nuanced experience while simultaneously driving foot traffic to foodservice establishments. Flavour evolutions: Consumers express a preference for novel and adventurous flavours, yet remain cautious about financial investments in untested options. Avoiding overtly unconventional choices, they gravitate toward familiar tastes presented with a refined twist. To address this, the report states that "brands are using well-established tastes but getting creative with naming to convey a more exotic and seasonal offering. For instance, instead of simply calling a flavour “orange” the flavour profile has evolved to “mandarin” or “clementine”. This has the bonus effect of making the product seem more premium." Warming seasonal flavours: As temperatures decline, the demand for warm beverages intensifies. Foodservice operators respond by introducing warming winter spices and rich, indulgent brown tones. Traditional festive spices such as cinnamon, cardamom and gingerbread take centre stage, complemented by opulent notes of caramel, chocolate and toffee. Delightful indulgence: Recognising the stress associated with the holiday season, brands are strategically positioning themselves to provide a serene, "feel-good" respite for customers. This is reflected in the increasing popularity of flavoured hot chocolates, mochas, and frappes—an invitation for consumers to indulge in a moment of self-care. Accompanying these offerings are elevated toppings, featuring flavoured creams, delectable sauces, and tasteful biscuit and chocolate inclusions, lending an air of sophistication and festive charm. Top five festive flavours 1. Chocolate 2. Gingerbread 3. Caramel 4. Toffee 5. Cinnamon Festive flavours by region North America: Iced winter indulgence Jocelyn Carter, activation marketing director, Kerry Taste and Nutrition, North America: “This year we are seeing a dramatic increase in the use of indulgent brown flavours such as chocolate and caramel. It is also not just about taste this year with the visualisation of festive beverages becoming just as important. Chains are using their ingredients to make their drinks stand out visually and appear even more festive to add to the experience such as the use of white chocolate to match snow and peppermint sprinkles to imitate candy canes.” Mexico: Dessert-inspired classics Natalia Carmona, marketing analyst, Kerry Taste and Nutrition, LATAM: “This year, festive drinks themed around regional desserts, chocolates and nuts are everywhere, with flavours like red velvet, chestnut praline, caramel or nutty chocolate appearing in many menus. In terms of formats, lattes and frappes continue to be the most popular this year with a balanced mix between hot and iced winter drinks.” Middle East: Decadent desserts Taku Chibwe, development beverage specialist, Kerry Taste and Nutrition, MISA: “Foodservice brands offer indulgent and delightful dessert inspired and spice decorated combinations. Flavours like chocolate, orange, cinnamon, maple nut, pumpkin spice and toffee nut are used to marry consumers’ love of the new with their nostalgia for traditional flavours. However, as playful as the flavours may be, coffee remains the main medium they are paired with.” For more information about trends by country/region, read Kerry's full report. Kerry's predictions for 2024 Better for you indulgence: Today's consumers prioritise excellent taste without compromising their health or environmental values. To capture the loyalty of these discerning individuals, it is imperative to substantiate ongoing efforts to enhance products through gradual reductions in sugar and calories and an overarching commitment to sustainability. By consistently demonstrating these improvements, brands can foster loyalty, ensuring continued patronage from conscientious consumers in the future. Nostalgic treats that surprise and delight: In an environment fraught with increasing pressures, consumers seek solace, delight and moments of joy from the brands they choose. To meet this demand, brands can instil delight through a blend of nostalgic and innovative flavour combinations, thoughtful additions, and strategic marketing incentives. Leveraging a mix of nostalgic elements and novel twists, coupled with added extras, creates a unique and uplifting experience. Incorporating value-driven strategies, such as early access launches, discounts and engaging competitions, further enriches the consumer journey. Efficient creativity: Elevate your menu for the upcoming year by infusing creativity. Utilise your core products year-round, with strategic seasonal additions, creating exciting and cost-effective limited-time offerings.

Blue Diamond Growers has added a new product to its Almond Breeze plant milk range, an Almond & Oat Blend drink. The California-based almond grower said that the new addition to the Almond Breeze range combines the flavour of California almonds with the creaminess of oat milk. It contains more calcium than dairy milk and fewer calories and less sugar than other oat milks available on the market, Blue Diamond said. A one-cup serving contains 4g total sugar, 45 kcal and 450mg of calcium. The product can be enjoyed as an alternative to dairy milk in any usage occasion, including with coffee, cereal or by the glass. Maya Erwin, vice president of innovation and R&D at Blue Diamond, said: “We know that eating healthier is on the forefront of a lot of consumers’ minds, and are excited to offer this product that is both delicious and nutritious”. She added: “Almond Breeze Original Almond & Oat Blend not only provides a great taste and creamy texture, but it is also a healthier alternative to other oat milks”. The product will be available in grocery stores and major retailers beginning January 2024.

The Triodos Food Transition Europe Fund recently acquired a minority equity stake in Berlin-based food brand, KoRo, as part of the company's Series B extension round. This investment aligns with KoRo's mission to become Europe's leading brand for high-quality, transparent and fairly priced food. Other investors in KoRo's Series B extension round earlier this year include Five Seasons, HV Capital, Partech, SevenVentures, Haub Legacy Ventures and Associated British Foods. Founded in 2014, KoRo began as an online shop with detergent as its inaugural product. The company's initial vision was to provide products online at fair prices by emphasising higher volumes, simple design and the elimination of middlemen in the supply chain. Today, KoRo has evolved into a company exceeding €100 million in value, focusing on food and serving more than 1.4 million customers across 17 countries. While maintaining its online presence, KoRo is expanding into retail, currently available in over 9,000 stores. KoRo distinguishes itself through efficient large packs and a diverse range of snacks. Notable offerings include the date and hazelnut spread, among many other food products. Committed to sustainability, the company offers the majority of its products in bulk packages to reduce packaging waste compared to traditional retailers. KoRo aims for a short supply chain, minimising intermediaries, and offers a variety of snacks with no added sugar. According to KoRo's analyses, their snacks contain, on average, 29% less sugar, 41% more fibre and 29% more proteins than established alternatives. Over 50% of their assortment is vegan, and more than half of their products are organic. KoRo says it is positioned for further growth, with plans to expand its online and retail presence across Europe in the coming years. The company aims to strengthen its brand and enhance logistical operations to meet the growing demand for sustainable, high-quality food. KoRO CEO, Florian Schwenkert, said: "With this new investment, we can further strengthen our foundation and foster sustainable future growth. This will not only prepare us for exciting challenges, but also give us the freedom to drive innovation at both sustainability and product level." KoRo CFO, Daniel Kundt, added: Despite the uncertain economic situation, we will be able to reach sustainable growth and a turnover of over €100 million in 2023. This emphasises that our products and business offering precisely align with customers' demands for high-quality food and transparency and that the need was not just a passing trend." Fund manager, Adam Kybird, commented: ‘We are very happy to welcome KoRo to our portfolio. KoRo’s commitment to more sustainable and quality food at affordable prices makes them stand out in the market. We see this as a great opportunity to enable more people pursue a diet with a lower impact for our planet. We look forward to contributing to KoRo’s growth and vision in the years ahead.”

Oobli, a developer of sweet proteins and sugar alternatives, has unveiled the latest additions to its product range: Oobli milk chocolate bars and an expanded line of dark chocolate bars. Oobli's Milk Chocolate bars are designed for individuals seeking a sweet treat with reduced sugar content. These bars, sweetened with a small amount of sweet protein instead of sugar or artificial sweeteners, boast a significant 70% reduction in sugar compared to traditional milk chocolate bars. The sweet proteins, derived from rare fruits near the Equator, provide a sweet taste without affecting blood sugar, insulin or the gut microbiome, presenting a healthier alternative to conventional sweeteners. Ali Wing, CEO of Oobli, said: “Until now, consumers have needed to compromise on taste if they wanted a low-sugar alternative. With Oobli sweet proteins, there is now a solution to enjoy chocolate with a whole lot less guilt. Chocolates are a proof point of Oobli’s ability to sweeten foods in a healthier way with no compromise on your gut or taste buds.” In addition to the new milk chocolate offering, Oobli is relaunching its dark chocolate bars with a craft speciality approach, introducing four new flavours. Known for being a low-sugar option, Oobli's protein-powered dark chocolate bars contain only 1g of sugar per serving, avoiding the use of alternative sweeteners. Key features of Oobli chocolates: Four flavours: Cocoa Dreams, Let’s Go Nuts, Almond Crunch, Crisp ‘n Rice 4g of sugar (or less) per serving (Milk Chocolate) Only 1g of added sugar per serving (Milk Chocolate) Keto-friendly with only 4-7g net carbs per serving High in fibre (8-10g per serving) No refined sugars No alternative or artificial sweeteners Oobli Milk Chocolates are now available for purchase at oobli.com, Amazon and select Southern California retailers. The expanded line of dark chocolates will be available shortly after the milk chocolates launch. Both chocolate lines are offered in four or eight-pack options.

A new chocolate factory is set to open in Barnsley, UK, a joint initiative between industrial equipment suppliers JJA Pack and Siemens. JJA Pack, based in South Yorkshire, is a global provider of industrial chocolate-handling machinery, supplying to confectionery industry giants such as Mondelez and Premier Foods. It has teamed up with long-term partner Siemens to create an advanced, commercially viable chocolate manufacturing line that will also provide young people with hands-on manufacturing experience, aiming to address STEM (science, technology, engineering and maths) skills gaps. The 10,000-square-foot ‘JJA Snack’ facility will open its doors to school-age pupils, as well as engineering students who will be able to learn about data capture, streamlining manufacturing processes and energy efficiency. The Sheffield Steelers and Leeds Knights ice hockey teams are among JJA Snack’s first customers for branded bars, with the facility also set to manufacture chocolate under its own name. JJA Snack will use a cloud-based AI solution to provide a comprehensive picture of the production line’s performance, which can be accessed both remotely and in situ. Data will be collected to avoid machine downtime by predicting and diagnosing issues remotely. Jamie Ashpole, director at JJA Snack, said: “Creating an opportunity for students of all ages to get a taste for modern, industrial chocolate-making, is our way of helping to address the UK’s current STEM skills gap”. “It’s exciting to bring this project forward in collaboration with Siemens, which provides a window for young talent to see how industries are advancing with the help of digital technologies.” Andy Lane, business development manager at Siemens, said: “Chocolate can be an extremely difficult substance to handle due to its inclination to set and become solid. This can damage equipment and bring down-time to production lines, causing big brands millions-of-pounds in losses a week.” “This is just one of the engineering challenges that budding Wonkas at JJA Snack will learn about – alongside how manufacturers are using smart digital technologies to spot and remedy problems before they occur.”