Profura, through its subsidiary Provator, has acquired all the shares in Framptons, a British food and beverage company known for its oat drink production. Provator focuses on investing in companies with financial difficulties, but where there is a healthy core business and high growth potential. Framptons, based in Shepton Mallet, UK, produces high-quality products and is committed to supporting the local community. Established in 1898, Framptons has an extensive history of processing and packaging eggs, dairy and more recently plant-based products such as oat milk, in partnerships with brands such as Shaken Udder milkshakes and Mighty. They also have a commitment to sustainability with a scheme that sees very little waste sent to landfill and nearly 100% of waste produced on site recycled. The newly formed board consists of members from both Profura and Framptons. Bernt Ivarsson, owner of the Profura group, said: "Our experience with this type of business makes me look forward to being able to start our change work. We have the right key people to be able to develop Framptons and take a leading position in the market." Profura stated that it is committed to building on Frampton's legacy in Shepton Mallet, hoping to ensure its continued presence as a community pillar and employer well into the future.

Saputo has unveiled two new products under its Montchevre and Frigo Cheese Heads brands. Montchevre is launching a new goat cheese variant: Thai Sweet Chili Topped Goat Cheese. It features a blend of sweet red peppers, lime, garlic and spices, providing a spicy kick to the goat cheese. Meanwhile, Frigo Cheese Heads is introducing a new whole milk variety of string cheese, offering a source of calcium and 5g of protein. The offering will be available in select retailers nationwide, including Harris Teeter, Hannaford, HEB, and Stop & Shop. Jenny Englert, Saputo USA marketing director, said: “As leaders in their respective categories, both the Montchevre and Frigo Cheese Heads brands are committed to leading with innovation to expand consumption". "We’re excited about Frigo Cheese Heads’ new whole milk string cheese, which packs a punch of protein and nutrients with every pull, twist and chomp. And, as demand rises for complementary and complex flavour combinations, we purposely look for unique flavours that are also mischievous, tying back to our new Montchevre brand campaign, ‘Makers of Mischief & Cheese." Both cheese products will be available from January 2024 at grocery stores across the US.

Packaging company Sirane Group has expanded its sustainable Earth Packaging range to include a butter wrap that is both plastic-free and recyclable. The product, called Earthfilm Butter-Wrap, is available in various barrier options. Earthfilm Butter-Wrap utilises coated paper as a recyclable alternative to the butter wraps commonly used in the industry. According to the company, all coatings are eco-friendly water-based barriers, protecting from both grease and moisture. Options for the butter wrap include standard Xtra – which features moisture barriers on both sides – and Ultra – comprised of a metallised film with a higher barrier and a metallised finish. Sirane said that all printing is carried out in-house using only water-based inks. Sirane's managing director, Simon Balderson, said: “We’re expanding our popular Earthfilm range by adding butter wraps, which are sustainable, recyclable and plastic-free. Our Earthfilm Butter-Wrap is exciting news for the butter industry. It’s got all the properties of butter-wraps currently used, but crucially is paper-recyclable." “We can even provide metallic gold/silver papers, giving the same aesthetics as the packaging currently used – while still offering a paper-recyclable product.”

Arla Foods Ingredients has teamed up with European insect farm Enorm, aiming to significantly reduce food waste in the dairy sector. According to the EU Waste Framework Directive, converting food waste into biogas is less desirable than converting it into animal feed. Delactosed permeate (DLP) – a residual dairy stream generated in large volumes during lactose production – is currently used primarily as material for biogas production. Due to the composition of DLP, it has been historically difficult to use in traditional animal feed. Arla partnered up with Enorm to find a solution to this challenge and landed on the larvae of the black soldier fly. The larvae are used for both animal feed and as a sustainable source of protein for humans. Arla has been supplying Enorm with DLP, which has been used as a nutritious feed for the larvae. Now Enorm is opening a major new facility in Flemming, Denmark, and gearing up for full-scale production. As a result, the amount of DLP that Arla Foods Ingredients supplies to Enorm will increase substantially – to 15 truckloads a week from early 2024. When the new facility is up and running, it will be able to produce 100 tonnes of larvae daily – enough for more than 10,000 tonnes of insect meal. Sønke Møller, senior sales developer for Arla Foods Ingredients, said: “A commitment to circularity is at the heart of Arla Foods Ingredients’ business model. So we’re hugely excited to be partnering with Enorm as it works to revolutionise the provision of protein and create more sustainable food systems. This collaboration – which will see a by-stream previously classified as food waste transformed into something with potentially huge nutritional value – is a fantastic example of companies working together to make upcycling a reality.” Because its destination will be feed rather than biogas, the partnership will allow DLP to move up in the waste hierarchy. Arla Foods Ingredients estimates that the partnership will enable its Denmark protein facility to achieve a significant reduction in food waste.

Bacardi has completed the "world's first" commercial production of a hydrogen energy-fuelled glass spirits bottle. The trial, which took place earlier this month, saw Bacardi partnering with premium glass maker Hrastnik1860 to innovate technology for a glass furnace powered with hydrogen as its main energy source. This initiative reduces GHG emissions associated with traditional glass bottle production. Bacardi used the St-Germain elderflower liqueur bottle design for the trial, maintaining an identical appearance to the bottle produced through traditional methods. During the trial, where 150,000 70cl glass bottles of the brand were produced, hydrogen supplied over 60% of the fuel for the glass furnace, resulting in a reduction of GHG emissions by more than 30%. Rodolfo Nervi, VP of safety, quality and sustainability for Bacardi, said: “Piloting this lower carbon glass production is another example of Bacardi leading the industry in environmental best practice". "We will take the learnings from the trial to help shape a pathway to hydrogen energy-fuelled glass production and create a blueprint for others to follow. It’s only through making change as an industry that we can bring significant change to our impact on the environment.” Peter Čas, CEO of Hrastnik1860, added: “Successfully producing lower emission, premium glass bottles at a commercial scale, with absolutely no compromise on quality, has made all the hard work worthwhile". "Like Bacardi, we are committed to developing new innovations that lower emissions while maintaining premium quality. This revolutionary technology proves the two can go hand in hand, and we are now taking the first steps in bringing it to market.” The updated bottles will be available in bars and stores "in the coming weeks".

Emergent Cold Latin America (Emergent Cold LatAm) has raised $500 million in equity commitments from new and existing investors to further expand its regional cold storage network. Emergent Cold LatAm will use the capital to further grow its regional cold storage network via business acquisitions, greenfield projects and facility expansions. Additionally, the company plans to invest in technology and best practices to enhance operational standards and customer service. The lead investors in the round were private equity firms Stonepeak Partners, Lineage and Losa Group. Neal Rider, CEO of Emergent Cold LatAm, said: “This equity raise validates the strength of our investment thesis and demonstrates our investors’ confidence in the company’s business and management team. We proudly advance our mission to reshape the future of food chain logistics across Latin America for the benefit of our customers, employees and the communities where we invest.” He added: “The investment opportunity is substantially greater than our original assumptions. Latin America is an essential part of the global food trade, and I believe this trend will grow as the region benefits from more modern logistics infrastructure and focus on food safety". "We expect to continue capital deployment at current levels for the foreseeable future with a good balance between strategic acquisitions and new builds.”

UK-based impact investor AgDevCo has finalised a $10 million mezzanine debt investment into Dowson, a producer of macadamias and avocados based in Sussundenga, Mozambique. Dowson was established in 2012 by a group of South African farmers who recognised the ideal growing conditions in central Mozambique. To date, Dowson has planted 270 hectares of macadamias and 174 hectares of avocados under irrigation. AgDevCo's investment will enable Dowson to expand production to 1,000 ha over the next five years. Kirk Lynch, senior investment manager and project lead at AgDevCo, said: "We are pleased to be partnering with Dowson to make this major investment in the Mozambique macadamia and avocado industry, which will help open new export markets. We have been impressed by Dowson's management and the use of technology to optimise productivity on the farms. The expansion will drive rural job creation and skills development." Jack Brotherton, co-founder and CEO of Dowson, said: "We are grateful to be concluding the AgDevCo financing. The structured financing allows Dowson to achieve its expansion goals in both macadamias as well as avocados, whilst allowing for the trees to mature before any debt servicing is required. We are looking forward to a long and mutually beneficial relationship with AgDevCo."

Sports nutrition company MyProtein has launched a new flavour of its clear whey protein, Iron Brute, described as ‘undeniably Scottish’. The brand’s latest limited-edition flavour launched on 10 December, priced at £34.99 for 20 servings. The product, which is orange in colour and described as having a “truly nostalgic Scottish taste," has been launched in collaboration with Scottish brothers, Europe’s Strongest Man winner Luke Stoltman and two-time World’s Strongest Man winner, Tom Stoltman. The new flavour contains 20g of hydrolysed protein and 81 kcal per serving, with zero sugar, aiming to help consumers stay on track with their training and macronutrient goals. MyProtein said its Clear Whey range, which includes over 20 flavours, provides a light and refreshing alternative to a traditional protein shake.

US food company Sovos Brands has promoted E. Yuri Hermida to president of Sovos Brands, effective 11 December. Hermida, appointed chief growth officer at Sovos in October 2022, has been responsible for managing the company's sales, marketing, R&D and business segments, "while driving the company's growth strategy," said Sovos in a statement. Hermida will remain under the supervision of Todd Lachman, founder and CEO of Sovos. Lachman said: “Over the last year, Yuri has proven to be an invaluable asset in executing the Sovos Brands enterprise-wide growth strategy. Yuri’s dedication and collaborative approach is pivotal to our success, and I look forward to continuing to partner with him to drive our strategic plan and further our momentum in 2024.” Sovos continues to expect the pending merger with Campbell Soup Company to in 2024, which was first announced in October. According to the company, Sovos will continue to engage with the Federal Trade Commission on its review process, with the goal of closing the merger by mid-2024.

Samworth Brothers-owned Urban Eat has added a new chipotle chicken burrito to its line-up of microwavable snacking options. The convenience food brand said the launch taps into consumer demand for more adventurous world food options, with research suggesting that Mexican will continue to be a trending cuisine in the UK through 2024. Urban Eat’s new chipotle chicken burrito is described as a one-touch, heat-in-pack solution for an easy and tasty on-the-go snack, offering a ‘smoky, spicy’ flavour profile and fun format. Research by Samworth Brothers highlights that food-to-go purchases are being driven by value and convenience more than ever, with missions shaped by clear emotional and rational needs such as saving time, satisfying hunger and indulging in a treat. The company's Smart Retail Solution, a self-contained food-to-go unit, was launched in October, aiming to help retailers maximise sales of its heat-to-eat micro-snacking range introduced this summer. Wayne Greensmith, head of customer marketing at Urban Eat, said: “We’ve been thrilled with the consumer and customer response to our microwave-snacking range and the results of our Smart Retail Solution trials”. He added: “The broad range of options and bespoke in-store unit allow our customers to offer delicious hot food in-store, without additional staff or training needed.”

A consortium of partners in Canada is developing artificial intelligence (AI) technology to address issues faced by the country’s lentil growers. With support from Protein Industries Canada, partners Ukko Agro, Hawk’s Agro and Three Farmers will work together to build an in-field platform to predict and control anthracnose and Ascochyta blight – diseases of concern in lentil crops. By utilising AI, the partners aim to help farmers and agronomists make improved crop management decisions to lower input costs, improve disease management and preserve yield potential. These measures can help secure Canada’s supply chain for ingredient processors and food manufacturers. Bill Greuel, CEO of Protein Industries Canada, said that the technology has potential to be expanded to other plant protein crops in the future. He commented: “Consistency of crop and ingredient quality is a key element of strengthening Canada’s domestic food supply chain. Collaboration across the ecosystem is the best way to establish and maintain this consistency in a sustainable manner.” The partners will utilise and build on Ukko Agro’s ForeSite platform to develop and commercialise their AI technology. Once available to farmers, agronomists and retailers, the technology is expected to help improve the sector’s sustainability, increase yields and strengthen the ingredient supply chain. A total of CAD 2.6 million (approx. $1.9 million) has been committed to the project, with Protein Industries Canada investing CAD 1.2 million and the partners together investing the remainder. Protein Industries Canada’s AI stream is funded as part of the Pan-Canadian Artificial Intelligence Strategy, through which the Canadian government is investing in efforts to drive AI adoption across the country’s economy and society. Throughout its first tranche of funding, Protein Industries Canada and its partners invested more than CAD 460 million (approx. $339 million) into growing Canada’s plant-based food, feed and ingredient sector through 55 technology and capacity-building projects. The organisation’s AI stream is expected to complement these projects by helping companies across the ecosystem incorporate AI and machine learning into their work, optimising processes and making them more sustainable while improving the functionality, taste and nutrition profiles of Canada’s plant-based ingredients.

In partnership with three of the “world’s largest” shipping companies, Nestlé will move the equivalent of half of its global shipping needs to alternative, lower-emission fuels with immediate effect. The food giant aims to reduce its annual GHG emissions from shipping by around 200,000 metric tons of CO2 equivalent by switching to cargo ships that use fuels made from waste, such as used cooking oil. Nestlé says that the move could help save around 500,000 barrels of crude oil. Stephanie Hart, EVP and head of operations at Nestlé, said: "Reaching net zero requires changing many aspects of how we source, make, and distribute our products. The agreements we've signed with our shipping partners will help us cut emissions and immediately reduce our carbon footprint. We know this is an interim solution and continue to encourage the development of longer-term decarbonisation solutions in shipping and distribution." Nestlé says that fuels made from waste offer a reduction of at least 70% in equivalent emissions compared with standard options. The agreements, signed with container shipping companies Hapag-Lloyd, Maersk and CMA CGM, cover half of Nestlé's shipping volumes moved in 2023, with an option to extend this agreement into 2024 and beyond. This means that the shipping companies will use alternative fuels to move an equivalent amount of tonnage in their operations this year. Thorben Nibbe, country manager Hapag-Lloyd Switzerland, commented: "Nestlé is a key customer of Hapag-Lloyd, and through this collaboration, we are significantly reducing CO2e emissions." Johan Sigsgaard, EVP and chief product officer ocean of AP Moller – Maersk, added: "This is a very decisive step by Nestlé to use our very low GHG emission solution for 100% of their ocean cargo with Maersk." Christine CABAU, EVP group assets and operations at CMA CGM, finished: "We are very proud and happy to have set this agreement with Nestlé, one of the first of its kind, whereby shippers and beneficial cargo owners commit to decarbonise the globality of the scope 3 shipping emissions."