Hill Beverage Co, a producer of cannabis and hemp-infused beverages, has collaborated with rapper Snoop Dogg and independent record label Death Row Records to launch a new beverage line named Do It Fluid. The line, which offers THC and CBD infusions, provides a natural, high-quality alternative to alcoholic drinks and conventional smoking. The range offers four full-bodied flavours – Blood Orange, Blue Razz, Cherry Limeade and Peaches N Honies – available in both CBD-only and Delta-9 THC + CBD blend versions. The products are targeted at consumers aged 21 and above, and the brand plans to expand its in-store availability nationwide by 2024. Snoop Dogg said: “As I take the next step forward in my smoking evolution, Hill Beverage Co.’s vision for cannabis beverages was the perfect transition. What we’ve created is an all-natural and delicious alternative that doesn’t sacrifice the high while providing fans with the perfect option for day or night.” Hill Beverage's CEO and founder, Jake Hill, added: “Taking my passion for cannabis and curating an all-natural high alternative for consumers that is both bold and fulfilling in flavour is a testament to the new direction the cannabis industry is heading". "Our debut line alongside Snoop Dogg and Death Row Records is the perfect way to cement our brand within the cannabis and beverage space, and I’m excited for consumers, whether or not they’re familiar with the cannabis marketplace, to experience the line.”

Valio has invested over €10 million in a new pre-processing facility at the its production plant in Suonenjoki, Finland. Construction at the plant began this month, with the upgrade adding several hundred square metres to the pre-processing area, and a new melting system to improve and facilitate the handling of frozen raw materials at the beginning of production. The robotics technology to be built in the new pre-treatment facility will help reduce physically taxing work, which the company says will positively impact the wellbeing of Valio employees. Markku Ihasalo, Suonenjoki plant manager, said: “The investment will also bring new technology to the plant, enabling it to raise the temperature of frozen raw materials from the -20°C during transport and storage to the product processing temperature of -2°C in a matter of a few minutes. Additionally, new automation will facilitate the handling of heavy, frozen raw materials. This will significantly increase the efficiency and speed of the plant’s production and bring flexibility to the manufacturing of products." Ihasalo continued: “The growing pre-treatment and production area and the upgraded process technology will allow us to develop and expand our plant’s operations. This is an important investment in the future of the Suonenjoki plant and also a vote of confidence in our work." Valio’s Suonenjoki plant processes around 500 different raw materials, from exotic fruits to Finnish berries. The new facility is expected to begin operations in 2025.

Lallemand Bio-Ingredients is introducing its latest flavour innovation, Savor-Lyfe CI, as part of the Savor-Lyfe series, aiming to transform the plant-based food sector. Savor-Lyfe CI stands out for delivering "a rich and authentic" chicken flavour. Its versatility extends to various applications, including soups, snacks and both meat and meat alternative dishes. Lallemand highlighted that Savor-Lyfe CI "enhances and defines flavours," providing a sensory experience "beyond the ordinary". The company said: "According to Mintel's 2024 Global Food & Drink Trends, consumers are no longer willing to compromise taste and cost for sustainability credentials". "As the cost of living rises, companies are faced with the challenge of delivering on all fronts – taste, cost and sustainability. This creates a demand for plant-based meat alternatives that not only align with ethical and environmental concerns but also provide a sensory experience comparable to traditional animal-based meats."

De Kuyper Royal Distillers has announced the retirement of CEO Mark de Witte, effective 30 April, after nine years in the role. Leo Evers will take over from Mark de Witte, starting his role on 1 May 2024. Witte first joined the company in 2015 as chief executive, guiding De Kuyper to an almost threefold increase in turnover during his leadership. Witte said: “It has been a great privilege to lead De Kuyper through a period of significant transformation and growth. I am very proud of my team and of what we have accomplished together. Also, I am grateful for the confidence and support of the supervisory board as well as of the De Kuyper Royal Distillers shareholders. I am confident that Leo Evers is well-suited to guide the company into its next chapter.” Evers started his career in 1990 at Bols International, later spending 25 years with Heineken Group, holding various positions across seven different countries. His most recent role was as executive vice president of Carlsberg Asia and member of the executive committee of Carlsberg Group between 2021 - 2022. Evers stated: “...I believe that De Kuyper is a company that is well positioned after the transformation of the last nine years and has massive opportunities for the future, especially by continuing to ‘Own the Cocktail’ and by further expanding internationally. I am very excited and honoured to join the De Kuyper team as of April 2024.”

Lindt has partnered with vegan chocolate brand ChoViva to launch a limited-edition chocolate bar for Veganuary. ChoViva is the brainchild of foodtech start-up Planet A Foods, which developed its cocoa-free chocolate by fermenting oats and sunflower seeds. Named Soft & Creamy Hazelnut, the bar features a creamy ChoViva hazelnut and oat crème filling with hazelnut and oat cookie pieces, coated in Lindt’s classic Hello Vegan chocolate. The new creation is the result of a collaboration between Planet A Foods and Lindt & Sprüngli. Sara Marquart, co-founder and CTO of Planet A Foods, said: “Lindt represents the highest chocolate craftsmanship and best taste, and it feels incredible to create such a great product with such a significant company”. Planet A Foods claims ChoViva produces 90% less CO2 emissions per kilo manufactured than regular chocolate. The Lindt Hello Vegan Soft & Creamy Hazelnut bar will launch for a limited time in January.

Currently serving as the managing director of Greenyard’s frozen division, Francis Kint will succeed co-CEOs Hein Deprez and Marc Zwaaneveld. Kint will take up the position on 1 January and will join and lead the group executive management alongside the current chief financial officer, Nicolas De Clercq. He has previously held the position of CEO at Univeg, which is now known as Greenyard’s fresh segment from 2013 until 2015. Koen Hoffman, chairman of the board of directors, commented: “Francis Kint is the best candidate for the position of group CEO. He held leadership positions in both the fresh and long fresh segments, built expertise across the group, holds a deep understanding of the fruit and vegetable industry, and gained valuable knowledge in both the food service and retail channels during his career.” Francis Kint said: “I’m proud and excited to continue my journey in the Greenyard family. This is a fantastic moment to take on the role of CEO, based on a smooth transition and supported by our board of directors, our founder Hein Deprez, and very strong teams across the world". He added: "The company has great ambitions for further growth and our pure-plant products respond to the needs of today’s consumers. We are in an excellent position to be a leading global actor in the consumer trend towards a healthier lifestyle and more sustainable food chains. The momentum for pure-plant food solutions is there, and we are ready to grasp it fully."

ADM has agreed to acquire US dairy flavour manufacturer Revela Foods for an undisclosed sum. Revela specialises in clean label dairy flavour formulations using enzyme technology. With approximately 400 employees, Revela operates three production facilities in the US Midwest, catering to various applications such as snacks, frozen meals, sauces, dressings, soups, seasonings and desserts. Revela is expected to achieve nearly $240 million in sales in 2023. The acquisition will add new capabilities to ADM's global dairy flavours sector and the savoury flavours segment. Calvin McEvoy, ADM’s president of global flavours, said: “Revela has built a strong business around its unique range of dairy flavour ingredients and solutions for customers spanning major brands, retailers and foodservice". "ADM has a strong presence in the North America savoury flavours segment, and we’re excited to work with the impressive Revela team to expand our opportunities there, bringing their technology and innovation together with our global capabilities to power our unparalleled range of ingredients and complete solutions for customers who are looking for great flavours and clean labels.” Terry Schneider, Revela’s chief executive officer, commented: “We are excited to partner with ADM to further Revela’s reputation as an innovative, turnkey provider of dairy flavour ingredients and solutions. We believe joining the ADM family will allow us to offer even broader solutions to our customers and will provide our employees with even greater opportunities for advancement.” Ian Pinner, president of ADM’s nutrition business, added: “ADM’s integrated business model and unparalleled production and product application expertise power a portfolio of customisable, complete nutrition solutions that no other company can match. Our flavours business is an important pillar of our Nutrition growth strategy, and we are continuing to add to our flavours pantry to ensure we remain the partner of choice for customers around the globe.” Completion of the acquisition is subject to customary closing conditions upon and regulatory approvals. ADM aims to complete the transaction in early 2024.

NutriLeads has raised €4.5 million in a Series C investment round to accelerate the commercialisation of its prebiotic ingredient, BeniCaros. The financing round was led by existing investor DSM-Firmenich Venturing, with support from other current investors. Funding will support expansion in the consumer markets and geographies, and the creation of a global brand for the precision prebiotic fibre ingredient, designed to enhance gut and immune health. BeniCaros is made from upcycled carrot pomace. According to the company, its low-dose ingredient is clinically proven to train smarter, faster and stronger innate immune responses and to consistently improve microbiota composition for a more resilient gut ecosystem. NutriLeads, based in Wageningen, the Netherlands, said BeniCaros’ small serving size (as low as 300mg) and attractive formulation profile create numerous product innovation opportunities for food, beverage and dietary supplement companies. In conjunction with the successful completion of the Series C financing, the company has announced a new single-tier board structure. The board consists of CEO Joana Carneiro, chair Alexander Belderok, Florentime Fockema Andreae and two new members: Akshat Kshetrapal, an investment director at DSM-Firmenich Venturing, and Bibilotte Duyvesteyn, a speciality nutrition value chain consultant. NutriLeads’ founder, Ruud Albers, will transition from his current role as chief scientific officer to become chair of NutriLeads’ newly-established Scientific Advisory Committee. The committee will provide guidance for NutriLeads’ research and development initiatives. Carneiro commented: “The financing and board changes support the transition of NutriLeads into a fully commercial company with an emerging global brand of tremendous potential in the health ingredients market. Combined with the additional capital, NutriLeads is well positioned for strong sales growth and profitability.”

International Delight has unveiled a new line of cold foam creamers, a new format of coffee creamer that both creams and foams coffee. The new cold foam creamers come in three flavours: French Vanilla, Caramel Macchiato and Sweet & Creamy. The foam topper gradually mixes creamer into your cup creating sippable foam in seconds. The company says it developed the new line in response to the rise in popularity of cold foam creamers emerging in coffee spaces, with more than 50% of consumers creating coffee shop-style drinks at home. Kallie Goodwin, VP of marketing for Coffee Creamers of Danone North America, said: "As a leader in coffee beverages, International Delight knows consumers are looking for ways to recreate the coffeeshop experience at home. With International Delight Cold Foam Creamer, we are delivering an innovative and convenient new way to effortlessly bring a foamy, creamy twist to your daily coffee ritual. This revolutionary product allows coffee lovers nationwide to revel in a foaming delicious, multi-sensorial experience with delightful flavours and texture in every sip." International Delight Cold Foam creamer will be available in major retailers across the US for an RRP of $5.49, starting in January 2024. This is the latest in a number of innovations from International Delight, who last week unveiled new Bridgerton-inspired coffee creamers, released a cinnamon churro-flavoured creamer in April, and a new Friends-themed limited-edition hazelnut mocha creamer at the beginning of the year.

Bertolli has released five new varieties of table olives: Pimiento Stuffed, Blue Cheese Stuffed, Mediterranean Medley, Large Black Ripe and Sliced Black Ripe Olives. All five varieties feature non-GMO-grown olives, harvested from Mediterranean olive groves. Bertolli's Pimento Stuffed Queen Olives feature queen olives, combined with the taste of pimiento and salt. Blue Cheese Stuffed Queen Olives feature queen olives stuffed with blue cheese. Bertolli's Mediterranean Medley Olives are seasoned with a combination of Mediterranean vegetables and basil. The Large Black Ripe Pitted Olives are olives of the Hojiblanca variety, known for their firm and meaty texture. Sliced Black Ripe Olives are pre-pitted and sliced for the addition to other dishes. Thierry Moyroud, CEO of Deoleo North America, said: “We are proud to bring this delightful and healthful offering of table olives to the Bertolli portfolio. Bertolli brings the finest Mediterranean ingredients to the tables of our friends and family all over the US, and we are thrilled to now offer a taste of the Mediterranean through the flavour and ease of table olives.” Availability and pricing of this new array of table olives from Bertolli will vary by region.

1440 Foods has announced the signing of a definitive agreement for Bain Capital Private Equity to acquire a significant stake in the company, in partnership with existing investor 4x4 Capital. 1440 Foods will continue to be led by CEO Azania Andrews and her current management team. The company’s portfolio of healthy foods and supplements are designed to support muscle development, recovery and overall wellness goals. 1440’s portfolio includes multiple sports nutrition brands which produce protein bars, RTD beverages, powders and meal replacements. Azania Andrews, CEO of 1440 Foods, commented: “We are excited about this new phase of our growth journey. Our vision is to become the go-to choice for people seeking flavourful, functional, and convenient nutrition as part of a balanced lifestyle. Bain Capital shares our vision and their deep expertise supporting the growth of global consumer brands will help us to expand our product offerings reaching more consumers in more occasions and channels, building upon our strong momentum as a leading lifestyle nutrition company." Alex Medicis, cofounder of 4x4 Capital and chairman of the board of directors for 1440 Foods, said: “1440 Foods has gone from strength to strength since we acquired the business, with impressive revenue growth and substantially improved profitability. This achievement is a testament to how we support management teams to create value through top-line growth and operational excellence. We look forward to continuing to create value at 1440 Foods, in partnership with Bain Capital, as the 1440 Foods team accelerates its goals of shaping the future of ‘better for you’ snacking and meal replacements.” Financial terms of the private transaction were not disclosed. The transaction is expected to close in December, subject to customary closing conditions.

Anritsu Infivis has introduced a vision inspection machine – IP69K sanitary X-ray – designed to meet the high-pressure washing and sanitary standards for meat or wet products in the Americas and Europe. Arnitsu stated that IP69K is ideal for positioning within in the production line processing area, as opposed to the packaging area. It combines "reliability, ease of use and low cost of ownership in a robust and compact footprint," said the company. The machine uses DualX+ technology, which sharpens the X-ray image and significantly lessens the impact of the product, allowing it to detect the smallest levels of foreign material in products, such as low-density particles like fish and chicken bones. In addition, the IP69K can withstand washdown at pressures of 80 to 100 bar (1,160 to 1,450 PSI), with rates of 14 to 16 litres per minute, and at temperatures up to 80 degrees Celsius in certain conditions. This means food manufacturers no longer have to deal with inspection technology that needs to be kept away from water, which can be inconvenient and unhygienic. According to the company, the equipment allows for easy cleaning with high-pressure jets due to its gasketed joints, robust HMI screen guard and heavy-duty stacklight cage. Its open design enables accessible cleaning to a microbiological level, with sloped surfaces and drainage holes to prevent water pooling. The machine features fully welded seams, eliminating the risk associated with deteriorating silicone seals. Additionally, its conveyor belt is sealed with a specialised coating, preventing the permeation of bacteria or moisture. Michael Stuart, Anritsu’s European sales director, commented: “Low-density particles such as fish and poultry bones can be notoriously difficult to detect, so it’s imperative that inspection equipment offers the highest level of sensitivity. But it’s no good doing this during the production stage, if the inspection equipment can’t be thoroughly cleaned. That’s just removing one hazard but adding another. This is why we’ve introduced the new, washable IP69K, which is really setting the standard for hygienic design within the industry.”