Higgidy is adding a new veggie, bite-sized pastry snack to its portfolio: Mature cheddar & sweet chilli dinky rolls. The dinky rolls feature mature cheddar and ricotta cheeses, sweet red pepper, butternut squash purée and sweet chilli chutney, wrapped in Higgidy's all-butter puff pastry, then topped with a mature cheddar and chilli crumb. Higgidy's CEO, Rachel Kelley, said: “We know consumers are looking for new snacking options. When people work from home, they want something delicious in the fridge that they can nibble on during the day. And we know people love a tasty treat when they’re on the go or to share with friends and family at social occasions.” The ten-pack of veggie dinky rolls will launch at Waitrose, Sainsbury’s and Booths stores in January for an RRP of £3.85.

Chobani has acquired US coffee company La Colombe for $900 million. La Colombe serves consumers across multiple channels including retail, cafes, foodservice and direct-to-consumer. Chobani funded the acquisition through the combination of a newly issued $550 million term loan, and exchanging Keurig Dr Pepper's (KDP) minority equity stake in La Colombe for Chobani equity. In July, KDP took a 33% stake in La Colombe for $300 million. KDP continue to sell and distribute La Colombe’s ready-to-drink coffee products. Under Chobani's ownership, La Colombe will leverage the company's retail execution, marketing and cold chain capabilities to grow its multi-serve offering. Additionally, through a recently announced sales and distribution agreement with KDP, La Colombe aims to significantly expand the reach of its single-serve product line and tap into underdeveloped channels. La Colombe will continue to operate as an independent brand within Chobani, ensuring "collaboration and knowledge sharing between the two companies while preserving the identity and innovation for which La Colombe is known," the company said in a statement. La Colombe's offerings will complement its yogurt portfolio and food innovations, including oat milk and creamer. Chobani's founder and CEO, Hamdi Ulukaya, said: "At a time where the industry has faced challenges to grow sales, Chobani has delivered double-digit, volume-led sales growth and considerable margin expansion". "We have never been stronger or better positioned to chart our next chapter of growth. We've already made an investment in the coffee category with our creamers and are excited about bringing La Colombe into the Chobani family and offering the delicious, high-quality cold brew and ready-to-drink craftsmanship of La Colombe to the next generation of consumers powered by a strong distribution partner in KDP." KDP's chairman and CEO, Bob Gamgort, added: "La Colombe is a unique brand and well positioned to continue its strong growth trajectory, including upside as its ready-to-drink line expands availability through our company-owned DSD network and with premium K-Cup pods now in the market. Both as a strategic partner and a minority shareholder, we are excited by the path ahead."

The EU has announced that it will invest €50 million in 2024 to help start-ups scale up the production of alternative proteins using technologies such as precision fermentation. The investment will be made as part of the European Innovation Council (EIC)’s Work Programme 2024, under the EU’s flagship Horizon Europe programme. It aims to “improve the sustainability, efficiency and resilience of the European supply chain” through providing support to small businesses in the alternative protein space. Precision fermentation is a method of fermentation whereby microorganisms, such as yeast, can be used to produce real animal proteins – such as whey and casein – without the use of animals. These proteins are often responsible for delivering the taste and texture of foods like cheese, meat and eggs, helping companies to create animal-free alternatives that are able to mimic the familiar qualities of their traditional counterparts. Meat, eggs, dairy and seafood made using precision fermentation can significantly reduce carbon emissions and are also free from antibiotics. Companies in Europe using precision fermentation to develop animal-free proteins include Paleo, a Belgium-based company developing animal-free, species-specific myoglobin proteins for meat alternative applications. Paleo has this week announced that it is expanding into the plant-based pet food market. Elsewhere, Onego Bio, based in Finland, is using the technology to create animal-free egg proteins and was shortlisted in FoodBev Media’s inaugural World Cell-based Innovation Awards this year. The funding, under the EIC’s Accelerator Challenge, aims to support the development of “viable alternatives that complement agriculture,” producing foods that are rich in protein and other nutrients. The work programme highlights that these foods can be produced using existing agricultural sidestreams, with benefits including reduced pressure on natural resources such as land and water. Acacia Smith, senior policy manager at non-profit think tank the Good Food Institute Europe, said: “It’s excellent that the EIC has recognised precision fermentation’s game-changing potential to feed Europe’s growing population, improve public health and reduce our reliance on imports”. She added: “It’s also very welcome that this funding aims to develop new ways of scaling up production – tackling Europe’s lack of infrastructure – and to look at other critical areas such as consumer acceptance, regulatory approval and supporting the entry of these foods into the European market.”

Pernod Ricard has introduced The Chuan Pure Malt Whisky, the first product of The Chuan brand that represents Pernod Ricard’s aim to create a prestige malt whisky made in China. In line with Pernod Ricard's 2030 Sustainability & Responsibility strategy, the brand is making efforts to reduce carbon emissions by sourcing 100% renewable electricity and to optimise and help preserve natural resources at every step. Moreover, with an investment of RMB 1 billion (approx. $140 million), Pernod Ricard will continue contributing to the high-quality development of Sichuan by underpinning local agriculture, the whisky-making industry and tourism. Alexandre Ricard, Chairman and CEO of Pernod Ricard, said: “The inauguration of The Chuan Distillery is the culmination of a pioneering adventure. We have blended the natural beauty of the Emeishan landscape in China with the skill and craftsmanship of our distillers to produce a whisky to be proud of. It will shape a new and unique experience for whisky enthusiasts for many years to come,” Jerome Cottin-Bizonne, CEO of Pernod Ricard China, added: “We are proud to put China on the world map of whisky by presenting this exceptional malt whisky of The Chuan. As a leading international spirits group, we are committed to proactively responding to the burgeoning enthusiasm and diversified demands of Chinese consumers.” The use of both European and Chinese barley and the combination of oaks from three continents creates a “complex flavour”: Bourbon casks from America create a vanilla and fruity aroma, then sweet notes are derived from sherry casks of Spain, finally, the proprietary Chinese Single Oak casks imbue The Chuan whisky with a finish of sandalwood and mandarin peel. The timber is logged from northeast China’s famed and protected Changbai Mountain in extremely few quantities and crafted into casks.

Sandford Orchards has partnered with Moons Cider to launch a new full-bodied cider called Orchard Moon. Orchard Moon, with an ABV of 6.5%, is crafted using Yarlington Mill and Brown's apples. It features "deep aromatics and complexity" from Yarlington Mill, along with the crisp, green apple character of Brown's. The result is a full-bodied cider with a light sparkle and a medium-dry finish. According to Sandford Orchards, the company takes a fresh, natural and low-impact approach to cider production. It produces a range of core session, traditional, fine and fruit ciders. Tom Moon, owner of Moons Cider, said: “I was unsure about creating a medium/dry cider. I was concerned it might be too dry and challenging with the single varieties we were using, but it was great to work with Andy , as he made sure to balance the strengths of both so that they complemented each other perfectly. We're excited by the final blend and think this is a cider people will enjoy and keep coming back to.” Orchard Moon is available at Sandford Orchards' website and selected retail outlets for an RRP of £35.00 for a case of 12 x 500ml bottles.

The Every Company has debuted its Every Egg – claimed to be the world’s first liquid egg made without the hen – at an exclusive event in New York City. The Every Egg was created using yeast fermentation and was the result of nine years of product development by the company. According to Every, it matches the culinary versatility of traditional eggs and can be used as a 1:1 drop-in across hundreds of applications. It delivers eight grams of protein per serving and has zero cholesterol, saturated fat or artificial flavours. The precision fermentation-made product contains egg protein that is identical to its traditional, animal-based counterpart, developed in an entirely animal-free process. The company said it hopes to pave the way for a future where consumers can enjoy eggs without the process variability, disease risk and high environmental impact of animal agriculture. Every’s co-founder and CEO, Arturo Elizondo, said: “By decoupling the egg from the chicken, Every Egg is going to change the way we think about one of the most ubiquitous foods on the planet. For nine years, my dream has been to build a food system humanity can be proud of.” The innovation was unveiled in a product collaboration with chef Daniel Humm, served up to culinary innovators, chefs and creators at Humm’s 3-star Michelin retsuarant, Eleven Madison Park. Humm commented: “Eggs are a universal staple in every kitchen, and this is the first time we’ve crafted an event menu around a novel food product. When we prepared an omelet using Every Egg, the taste and versatility was all but indistinguishable from hen eggs. We are excited about the potential of Every Egg to transform the food landscape.”

From 28-30 November, BrauBeviale opened its doors at the Nuremberg Messe in Germany to over 900 exhibiting companies from over 120 countries after a four-year hiatus, marking it as one of the industry’s largest and key trade fairs. BrauBeviale specialises in the beverage industry – with a large focus on alcoholic beverages such as beer and spirits – covering aspects from ingredients to packaging. Throughout the nine halls, companies showcased their innovations, shared ideas and cultivated contacts across the industry. Rolf Keller, managing director of organiser Yontex, said: "With strong visitor demand from all sectors of the beverage industry, our three-day show once again scored highly: The technical exchanges between experts, the wide range of exhibitors and the specialist topics addressed in the supporting programme were extremely well received by visitors.” During the three-day event, FoodBev spoke to several key players such as Krones, KHS, Symrise, Ardagh and more, learning about the latest innovations in ingredients and technologies while also exploring sustainability and the future of the beverages sector. One area that stirred up a lot of discussion and focus is PET (polyethylene terephthalate), with multiple companies showcasing their innovations in production and packaging. PET packaging company Petainer showcased its latest innovations in refillable PET bottles, as well as plastic wine bottles, which replicate the look of glass while significantly reducing the carbon footprint of production and transport costs. On the other hand, companies such as Vetropack were focusing on reducing PET usage by making glass packaging more sustainable. Vetropack has been achieving this through reducing energy consumption and the creation of lightweight tempered glass which can be more effectively reused and recycled. For ingredients, hops had a high presence which is to be expected given the importance of hops in the brewing process. However, malts were notably present with companies such as Viking Malt and Boortmalt showcasing how they leverage malts to create superior flavours in various types of beer such as micro-IPAs, Doppelbocks, golden ales and many more. Innovative technologies were presented throughout the event in all sectors, with companies that focus on packaging and filling, like KHS, which showcased its latest breakthroughs in energy-efficient keg filling and PET production. Automation was a hot topic in this year’s trade fair, not just automation in production but also in serving. Beermate presented its “Bar of the Future” self-service machine, designed to reduce wait times and effectively end queuing for drinks at high-attendance events such as festivals, concerts and sports events. The consumer inputs the quantity of drinks they want, and the machine automatically pours and serves the selection. The machine can be filled with kegs from various lager brands, and Beermate is working on how to fit ale kegs. Another innovation could be found with O-I Glass, which has developed a method of printing fully customisable images directly onto glass bottles, removing the need for hard-to-recycle plastic labels. The images that are printed peel away in heat so the bottles can be reused. Of course, it was not just established companies at the event. BrauBeviale had a focus on the future with the new Young Talents Camp, which got off to an equally promising start. The new networking lounge concept aimed at attracting young Gen Z talent to all areas and levels of the beverage industry was a complete success. Andrea Kalrait, BrauBeviale's executive director, highlighted: "We had excellent responses to this offer. I can already say that we will be stepping up our activities in this interdisciplinary area for the benefit of the whole industry." Given the high turnover of students, both visiting and exhibiting, the Young Talent’s Camp was highly popular, containing a sociable area where young people could gather, have relaxed meetings and play popular drinking games. The winners of the 21st World Beverage Innovation Awards were announced in a grand ceremony at Brau Beviale, with awards for ingredients, technology, innovation and beverages, both alcoholic and non-alcoholic. FoodBev’s Dan Bunt hosted the ceremony and congratulated this year’s winners: “Congratulations to all of this year's shortlisted companies. We have seen an incredible selection of new and innovative products, particularly in the technology and manufacturing sectors.” After a four-year hiatus due to Covid-19 restrictions and last year’s Drinktec fair, BrauBeviale has been welcomed back by the industry with open arms. Caroline Pötzl, managing director of Kieselmann, commented: "In addition to holding interesting discussions with trade visitors, it is the moments of reunion with long-standing customers, business partners and friends that make this trade fair a complete success. It somehow feels like a big family reunion. We are already looking forward to meeting everyone again at BrauBeviale 2024.”

Nordic Seafood – a wholly owned subsidiary of Nissui – has acquired a majority stake in Maxima Seafood Holding, which has fresh fish procurement and processing functions. Nordic Seafood delivers a wide variety of marine products such as shrimp, salmon, squid and cod to customers throughout Europe. Maxima processes and sells locally-caught fresh fish and Japanese scallops. In addition to the recently acquired Maxima, Nordic Seafood has also acquired the company Dengso, which processes local fresh fish in Denmark. The company plans to expand processing and sales capabilities in both Europe and Japan, where health consciousness and environmental awareness is increasing. With the recent expansion of Nordic's business scale, the Nissui Group will be able to operate the fresh fish procurement and processing business of UK-based Flatfish, the marine products delivery business of UK-based Regal Fish, and the Danish fishery business. Nissui plans to further strengthen the seafood supply chain in Europe by creating synergies with Danish Salmon which operates a land-based salmon farming business.

Campari Group has agreed to acquire 100% of cognac brand Courvoisier from Beam Suntory. The Italian group plans to acquire Courvoisier for up to $1.32 billion. The transaction – which is set to become Campari's biggest acquisition – involves an initial investment of $1.20 billion from the company, with an additional payment of up to $0.20 billion scheduled for 2029. The acquired business includes an inventory of maturing eaux-de-vie valued at approximately $365 million as of 31 October 2023. According to Campari, it consists of "well-balanced" age profiles to support future brand development. The deal also covers trademarks and various production facilities, such as distillation units, warehouses, vineyards, a visitor centre and château, blending facilities, ageing cellars and an automated bottling plant. Bob Kunze-Concewitz, CEO of Campari Group, said: "We are very pleased to acquire a top-four historical cognac house, Courvoisier, with great latent equity and highly acclaimed expressions. The addition of Courvoisier cognac to our portfolio of global priorities is a rare and unique opportunity to expand our premium spirits portfolio and cognac offering." He continued: "By leveraging our heavy cognac expertise at board and executive team level, Campari Group has a fantastic opportunity to reinforce this brand’s credentials as a global icon of luxury, priming cognac to become Campari Group’s fourth major leg along with aperitifs, bourbon and tequila. Concomitantly, we are looking forward to accelerating our premiumisation journey, further enriching our Rare portfolio, the division created to unlock and accelerate the growth potential of a select range of high-end individual expressions in our core premium spirits markets." Matteo Fantacchiotti, deputy CEO at Campari Group, added: "In what is the biggest deal in Campari Group’s history, Courvoisier will enable a significant step up in the US while also permitting long-term transformational potential in the strategic Asia-Pacific region". "In addition to acquiring a globally recognised brand with strong premiumisation credentials, we have a unique opportunity to expand our cognac production and bottling capacity in France, a core platform of our global supply chain. Our recent investments into business infrastructure and enhanced operation capabilities, combined with Campari Group’s formidable reputation for investing in brands with strong equity and potential for long-term sustainable growth will allow us to unlock Courvoisier’s full potential." "We are very excited to further build upon our premium portfolio of brands in the US, simultaneously adding significant leverage into China and the wider Asia Pacific arena, while also expanding the premium innovation platform for our cognac portfolio." The closure of the transaction will be subject to the completion of the appropriate regulatory processes and customary antitrust approvals. The deal is expected to close in 2024.

Frazy, a US start-up specialising in custom beverages, has announced plans to debut the "world's-first" robotic beverage machine, FrazyBot. FrazyBot is capable of making fresh, customised speciality drinks at home with a simple press of a button. It offers a choice of different drink modules, each specially designed for coffee, tea, boba, cocktails or mocktails. According to the Frazy, current beverage machines are limited in drink options, as they are often "too large to fit countertops" and "require many ingredients". The company explained that FrazyBot employs "Ingredient-Sensing Robotic Technology (InSeRT)" for cost-effective, customisable drinks. The machine includes a base module with a touch panel and water reservoir. Users can attach the drink module to the base, insert the ingredient box and push a button to make their favourite drinks. Consumers can also include their preferred milk or alcohol. Frazy allows customers to order customised drinks online, specifying details like a red velvet latte with an extra shot of espresso and oat milk or a strawberry margarita with a hint of lavender syrup. Fresh ingredients come in a compact, air-tight box. The single-use box, along with water or chosen alcohol, is inserted into the machine. With one press of a button, the drink is created, mimicking the preparation in a café or in a bar – including grinding beans, frothing milk and adding artistic touches. The machine then self-cleans, disposing of waste in the single-use box. Frazy CEO and founder Balaji Krishnan said: "In-home devices have long promised to deliver café and bar quality in a simple way, but nothing has come close – until now. Other in-home beverage machines are unwieldy, drink-specific, usually require users to mix a lengthy list of ingredients manually to make a mess and are often hard to clean. And in the end, it may still not be exactly customised to your taste." He continued: "Our proprietary robotic technology disrupts the home beverage market and delivers the most authentic experience, creating users' favourite drinks at home from fresh ingredients with a simple push of a button. FrazyBot is the first machine that prepares your favourite drink from end to end and delivers everything you want down to the smallest detail, exactly how it was ordered."

The Tofoo Co. has launched a new range of marinated tofu pieces, aimed at attracting new shoppers into the category. The marinated range includes two new flavours: Smoky BBQ Strips and Lightly Spiced Pieces – flavoured with onion, garlic, paprika, pepper and parsley. Dave Knibbs, MD for The Tofoo Co, said: “There are still consumers out there who are scared to try tofu, put off by the thought of fiddly prep, spongey textures and bland flavour. Tofoo’s new marinated range is perfect for these ‘tofu-phobics’, packed full of flavour with minimal fuss required they’ll suit everyone from tofu newbies to experienced plant-based cooks.” Tofoo pieces are high in protein, ready to cook, and to be served as a protein boost in a variety of meal types. Tofoo Co Marinated Lightly Spiced Pieces 180g (RRP £2.85) and Marinated Smoky BBQ Strips 180g (RRP £2.85) are available in selected Sainsburys, Tesco and Asda stores and in Ocado from January.

US ready-to-drink alcohol brand Jiant has raised $6 million in a Series A funding round led by Natureza Growth Partners. The round included participation from G5 Capital, Sage Venture Partners, AIR Ventures, Semillero Partners, Brown Angel Group, Freedom Trail Capital and Michael Silverstein. Founded in 2019, Jiant produces fresh-brewed hard tea, kombucha and cocktail-inspired drinks crafted with real tea, fruit and botanicals. The funds will be used to enhance production, extend distribution, support new sales channels and accelerate the growth of Jiant's popular hard tea line. Larry Haertel, co-founder of Jiant, said: "We are thrilled to have the support of investors who share our vision for redefining stale categories of alcoholic beverage and pushing the boundary of what beyond-beer products can deliver on taste and quality. This capital raise marks a pivotal moment in our journey, putting us in a position to amplify our reach, enhance our offerings, and connect more deeply with our consumers and retail partners." Aaron Telch, co-founder of Jiant, added: "We built a great business around our hard kombucha line, and our liquid is one of a kind. However, we saw a much bigger opportunity with hard tea to service more retailers, consumers and occasions and moved quickly". He continued: "We have a proven and unmatched prowess in creating delicious beyond-beer liquid using only simple, real ingredients. We believe this is showcased in our exceptional Junk-Free hard tea line and will continue to serve us well as a platform for innovation."