Frostkrone Food Group has developed a new frozen ‘burger ball’ range for retail, designed for convenient at-home snacking. The Germany-headquartered food company said that the launch was inspired by street food, aiming to bring the ‘on-trend’ format to consumers who are keen to enjoy convenient, bite-sized options at home. Available in five different flavours, the frozen snacks can be prepared in less than 15 minutes and are described as a “truly flexible finger food”. Cheese Burger Balls marry beef with mature cheddar cheese and tomatoes, while the Bacon Burger Balls feature the addition of crispy smoked bacon. BBQ Burger Balls include barbecue sauce and a ‘smoky aroma’. In addition to the three beef-based options, the range also includes Fish Burger Balls, featuring fresh fish with a blend of spices, and Chicken Burger Balls, pairing chicken with gouda cheese, gherkins and onions. Emiel Lommen, global commercial director of the Frostkrone Food Group, commented: “Burgers occupy the number one slot in the popularity stakes with so many consumers. And our burger balls boast the full flavour of the original dish but in the new, tasty, finger food variation.”

High Liner Foods has appointed Paul Jewer as the company's president & CEO, effective immediately, following a "full search process". Having taken on the interim chief executive position in September 2023, Jewer will now serve as the full-time president and CEO of the company. In August, High Liner Foods announced that its now former chief executive Rod Hepponstall would step down as president and CEO “effective on or before” 2 January 2024. Prior to his current position, Jewer served as chief financial officer of High Liner Foods since February 2014. Robert Pace, High Liner Foods' chair of the board of directors, said: "We believe that Paul is the right candidate to lead the company as the organisation embarks on its next exciting chapter". "Over nearly ten years as CFO, Paul has had a significant impact on the organisation, and more recently he has demonstrated the strength of his steady leadership as interim CEO. The board and I have full confidence in Paul and the management team as they lead our ambitious growth agenda." Jewer added: "I am incredibly honoured by today's appointment and appreciate the confidence that the board of directors has placed in me. We have some exciting work ahead of us, and I know that we have the right strategy and people in place to build upon the solid foundation that has been built for nearly 125 years." "I look forward to continuing to work with the High Liner team as we deliver on our purpose, Reimaging Seafood to Nourish Life, creating value for all of our stakeholders." The company will "immediately commence" a search for a replacement for Jewer in the role of CFO.

Portobello Road Distillery, purveyors of London spirits and a key player in the Mangrove Global portfolio, has released three limited-edition seasonal products. Director’s Cut No. 5 leads the trio, the fifth expression in the collection. This spirit is flavoured with a unique blend of five types of juniper berry, delivering a 47.3% ABV. Director’s Cut No. 5 promises to be the perfect winter tipple for those seeking a robust and aromatic gin. Mince Pie Sloe Gin is a 30% ABV spirit featuring Portobello Road's signature 'Mince Pie distillate'. This secret recipe, combined with a rest in ex-whiskey barrels, imparts a festive flavour to the gin. Featuring a blend of seasonal spices, Mince Pie Sloe Gin offers a touch of holiday magic in each glass. Not stopping at gins, Portobello Road Distillery has also introduced a limited-edition vodka crafted in collaboration with Chef Brett Graham of Notting Hill’s The Ledbury. Local Heroes No.1 Mushroom Cabinet Vodka is a testament to innovation, using ingredients from Graham’s homegrown mushroom collection to create an intense yet elegant spirit, free of additives. Nick Gillett, managing director of Mangrove Global, said: “Portobello Road is renowned for creativity and distilling excellence. These new products showcase just how good the team is at creating, collaborating, and innovating their range – all for the benefit of spirit drinkers everywhere.” Co-founder and director of Portobello Road Distillery, Jake F Burger, added: “Our limited editions have always allowed us to be as creative as possible as distillers. This year is exceptional, with three new liquids that are all incredibly exciting. We can promise that there is something for all spirit fans.”

Diageo has announced it will invest MXN 100 million (approx. $5.8 million) in water preservation schemes for its tequila brands in the state of Jalisco, Mexico. The investment is part of the company's goal to restore over 100% of the water used in its operations in water-scarce regions by the end of 2025. Diageo intends to use the investment to fund six projects throughout 2024. These initiatives aim to improve water quality in three towns within Jalisco by implementing wastewater treatment measures and increasing accessibility for residents nearby. In August, the Don Julio, Casamigos and DeLeon brands owner concluded the first project of this funding by building two artificial wetlands and a 10,000-tree municipal nursery in the San Diego de Alejandría township. Diageo said that the artificial wetlands are expected to clean 268 million litres of wastewater, enhancing irrigation quality in the region. This will enable local farmers to cultivate more crops for local residents. Additionally, Diageo is investing in collective actions aimed at preserving priority water basins. Alan Loredo, Diageo's corporate relations director for Mexico and tequila, said: “As leaders in tequila and in the spirits industry, we have an environmental and social responsibility that we bring to life in each of the actions we take to protect the resources upon which life depends and to promote the prosperity of the communities in which we operate". "The MXN 100 million investment will focus on projects oriented towards preservation and access to water across the next two years, a crucial step towards achieving our sustainability objectives and contributing to mitigate climate change.”

Japan-based vertical farming company Spread has unveiled its innovative Techno Fresh processing method. Spread says this technique extends the shelf life of cut lettuce by up to two times, without compromising freshness, taste or quality. The company has also initiated the construction of Techno Fresh Hadano, a state-of-the-art salad processing plant near Tokyo. The Techno Fresh method is a result of Spread's commitment to tackling the issue of food waste, particularly in Japan, which ranks 14th globally in food waste generation with over 8 million tons discarded in 2021. Strict regulations on product expiration dates contribute to Japan's high food waste rate. For instance, commonly used standards for fresh-cut vegetables require a viable bacteria count lower than 1,000,000 for 1g of the product, limiting the shelf life of fresh-cut lettuce to 3-4 days. Spread's Techno Fresh method addresses these challenges by utilising pesticide-free lettuce cultivated in the hygienic environment of Techno Farm. This lettuce is combined with in-house developed processing technologies that prevent bacterial growth. As a result, Spread has achieved a shelf life of six days for fresh-cut lettuce in Japan, doubling the conventional duration. Notably, the Techno Fresh method also prevents browning and discolouration of lettuce, eliminating the need for washing agents with unpleasant odours. Techno Fresh Hadano Techno Fresh Hadano is the company's inaugural large-scale salad processing plant utilising the Techno Fresh system. This next-generation facility will process 8 tons of lettuce per day, with 85% of the processes automated, including the implementation of the world's first AI-based lettuce core remover. Automation at Techno Fresh Hadano is projected to yield a substantial increase in productivity, while the dedicated in-house processing design enhances resource efficiency, reducing water usage by 55%.

General Mills has unveiled a new cereal line, Cheerios Veggie Blends, made with fruit and vegetable puree and whole grain oats. The new range has now launched at Walmart stores across the US, available in Apple Strawberry and Blueberry Banana flavours. Both flavours are made with a quarter of a cup of fruit and vegetables per serving, combining spinach, carrot and sweet potato with the fruity flavours. The range is gluten-free, containing no artificial flavours and colours. In 2024, the company has announced that it will debut six additional new cereal offerings, delivering a twist on ‘fan-favourite’ flavours. Reese’s Puffs Peanut Butter Lovers will feature corn puffs with real Reese’s peanut butter, while Trix with Marshmallows will include bunny-shaped marshmallows to complement the classic Trix fruit-flavoured sweetened corn puffs. Lucky Charms will debut a new flavour, Berry Swirl, with marshmallow charms that have the taste and shape of strawberries, blueberries and raspberries. Finally, the introduction of Nature Valley French Vanilla Protein Granola, Maple Cinnamon Cheerios Hearty Nut Medley and Honey Nut Cheerios Minis – the newest addition to the Minis line-up – aim to satisfy consumers that enjoy classic cereal flavours. Cheerios Veggie Blends are on shelves now, while the other six new additions are planned to begin rolling out in January online and at retailers nationwide.

Swiss food business Aryzta has started the construction of a new bakery facility in Perth, Western Australia. The total investment is estimated to be approximately €40 million for the project. The new facility, which will create 80 jobs and over 500 indirect roles in the Perth area, will serve quick service restaurants, food service and retail customers. According to Aryzta, this development will significantly enhance the company's ESG credentials in Australia, as it aims to remove an estimated 1.7 million food miles associated with the transportation of bakery items to customers in Western Australia from its existing facilities in New South Wales and Victoria. The investment is expected to reduce the business' local carbon footprint by more than 700 tons of CO2 annually, while the availability of local raw materials for bakery such as flour, dairy and sugar will also minimise food miles and further enhance sustainability. Moreover, the new facility will be largely powered by a local renewable microgrid that sources its energy from a solar and battery storage system. Aryzta's chair and interim CEO, Urs Jordi, said: “Australia is an attractive growth market for bakery products and this expansion in Perth will allow Aryzta to produce fresh and frozen products as opposed to shipping frozen only over long distances from our plants in eastern Australia. The project has very strong sustainability credentials and will generate additional direct and indirect employment. It will reduce food miles and use renewable energy." "The €40m investment capex will be funded within our 3.5-4% revenue guidance in our midterm plan to ensure we continue to generate cash and reduce total debt below 3x by 2025. Business performance remains in line with expectations and on track to reiterate our confidence in delivery of our growth and financial targets.” The facility is scheduled to be completed in two years once construction starts.

Brownes Dairy has launched a new range of cheddar cheeses – named Club Cheddar – in time for the festive season. Club Cheddar is available in four flavours: vintage, pickled onion, green peppercorn and smokey red. Brownes Dairy said that the launch of Club Cheddar builds on the company's commitment to large-scale cheddar cheese production in Western Australia. Brownes Dairy's CEO, Natalie Sarich-Dayton, said: “This festive season, Brownes is aiming to add to the holiday experience by inviting Australians to savour quality cheese and create cherished moments with loved ones”. She continued: “Our cheddar cheese products have received a bunch of accolades from food critics in the lead-up to Christmas, and we are confident in the taste, quality and appeal of our Club Cheddar range”. Club Cheddar is available in Western Australia from IGA, Spudshed, Indies and Farmer Jacks stores.

PepsiCo India bottler Varun Beverages will reportedly buy Africa-based The Beverage Company (Bevco), according to Reuters. The deal, valued at INR 13.2 billion (approx. $158.71 million), will enable Varun Beverages to secure entry into the African market. In a filing to the Bombay Stock Exchange, Ravi Batra, chief risk officer & group company secretary at Varun Beverages, noted that the company's objective was to “expand its geographical footprint in Africa”. The document also stated that “the company (with an option to accept minority co-investment from large equity fund) intends to hold 100% of the equity share capital of Bevco”. Varun Beverages is one of PepsiCo's largest franchisees outside the US with over 30 manufacturing units in India, which package and distribute beverages under the Pepsi, Mirinda and Tropicana labels. Bevco bottles and distributes PepsiCo-branded non-alcoholic beverages in South Africa and has five facilities in the country, including two in Johannesburg and one each in Durban, East London and Cape Town. In addition to these facilities, Bevco has further franchise rights in Lesotho, Eswatini, Namibia and Botswana. According to an investor presentation from Varun Beverages, South Africa is the largest market for soft drinks on the continent and the rising affluence of South African households combined with longer workdays, urbanisation and an emerging interest from female consumers has led to growth in the industry. Reuters added that since the Varun board approved the acquisition of Bevco, its share prices "soared as much as 17.8% to a record high". The Gurugram-headquartered company also inked a memorandum of understanding with the Jharkhand government, signalling its intent to establish a manufacturing facility in the state. The proposed capital expenditure for this venture amounts to INR 4.5 billion (approx. $54 million). The Bevco deal is expected to be completed on or before 31 July 2024, subject to regulatory approvals.

Seedlip Notas de Agave is designed to be combined with a variety of mixers to create bar-quality non-alcoholic cocktails such as Margaritas or Palomas, blending lime and pear, with agave flavours and a herbal and fruity aroma. Kavitha Krishnamurthy, general manager of Diageo non-alcoholic beverages, said: "Seedlip is experiencing tremendous momentum and continues to be a leader in the category of non-alcoholic spirits. We are thrilled to welcome our newest expression, Seedlip Notas de Agave, into the portfolio to provide even more options when it comes to mindful drinking." Ben Branson, founder of Seedlip, commented: "Seedlip Notas de Agave continues our tradition of pushing the boundaries for what people can drink. We are constantly looking to provide people with elevated and delicious non-alcoholic cocktails without compromising on quality and taste. Seedlip Notas de Agave brings consumers a fresh take on classic cocktails such as the Margarita and the Paloma, offering a vibrancy that continues our mission to change the way the world drinks with the highest quality non-alcoholic spirits options." Seedlip Notas de Agave will be available in January in the US at select retailers or online.

Swiss bio-tech food start-up Cultivated Biosciences has presented its first proof-of-concept using its fat ingredient obtained with yeast fermentation. The concept, a coffee creamer, is the result of two years of R&D and was created to meet the needs of the industry, as it is clean-label, has whitening capabilities and is stable in coffee. Cultivated Biosciences says this is a performance not met by commercially available plant-based creamers. The company says that the creamer also meets the expectations of the consumers – it is said to be “very creamy and tastes like a regular US commercial creamer”. Cultivated Biosciences’ ingredient provides the formulation with lipids and texture and is stable in acidic coffee without additives. Tomas Turner, founder and CEO of Cultivated Biosciences, said: “We are proud to show the industry the value of our ingredient in a convincing final product application, it marks the beginning of our path to commercialisation”. Céline Schiff-Deb, head of Biotechnology at US food innovation ecosystem and accelerator MISTA, added: “Cultivated Biosciences rose to the challenge and delivered a prototype with superior benefits to commercially available plant-based creamers in the US”. Cultivated Biosciences plans to continue developing prototypes with its cream in other alt-dairy categories, together with industry partners, to pursue its mission to close the sensory gap between dairy alternatives and dairy.

A new agreement between Nestlé and Fonterra will see the food giant funding an additional payment to farmers who achieve one of the three levels of Fonterra’s 'The Co-operative Difference' framework during the 2023/24 season. The additional payment to farmers is estimated to be around 1-2 cents per kilogram of milk solids, depending on the number of farmers meeting these levels. The framework outlines farming and business practices, focusing on aspects such as quality, safety and sustainability to keep farmers at the forefront. It offers rewards to farmers that meet certain criteria across five focus areas – environment, animals, people and community, milk, and co-op and prosperity. Fonterra CEO Miles Hurrell said: “We are delighted to work in partnership with Nestlé to recognise the co-op’s farmers who are at the forefront of industry best practice". “By working in partnership, we can grow sustainably together as we aim to produce lower carbon milk into the future.” According to the company, Nestlé is globally investing CHF 1.2 billion (approx. $1.38 billion) to advance regenerative agriculture and reduce emissions. The objective is to source 50% of its ingredients through regenerative agriculture methods by 2030. Nestlé New Zealand CEO Jennifer Chappell added: “Nestlé has sourced dairy from New Zealand for well over a hundred years, and we will continue supporting farmers, alongside our partners, to develop new economic opportunities and reduce their greenhouse gas emissions.” Fonterra aims to achieve net-zero emissions by 2050, which includes a 30% intensity reduction in on-farm emissions by 2030. Chappell added: “This move will encourage even greater action by farmers, researchers and policymakers in support of a just transition for the dairy industry, which in turn will help the industry and dairy farmers make the most of the economic opportunities presented by the shift to lower emissions”. Nestlé and Fonterra's partnership was first announced in December 2022.